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Toasted Pecan & Barley Pilaf
1 tablespoon extra-virgin olive oil
1/2 cup barley
1 cup long grain white rice
1/2 cup whole wheat angel hair pasta, broken into 1-inch pieces
2 shallots, peeled and sliced
2 cups low-sodium beef broth
1/2 teaspoon black pepper
1/2 cup toasted pecans, chopped
Place the olive oil in the Cooking Pan and turn the Multifunction Control to
Setting #2. Add the barley, rice and pasta and stir until the grains brown
lightly. Add the shallots, broth and pecans and stir to combine. Cover and
simmer for 25 minutes, or until the grains are tender throughout. Serves 4-6.
Almuerzo (Brunch) Eggs & Spinach Tortillas
2 tsp. extra-virgin olive oil
1 6-inch spinach-flavored tortilla, torn into pieces
1/2 cup prepared tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
4 large eggs (or egg substitute)
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika
1/4 cup Cotija cheese, crumbled (substitute goat cheese)
fresh jalapeños, minced for garnish
Turn the Multifunction Control to Setting #4 and add the olive oil. Swirl the
oil in the Cooking Pan to cover the bottom of the pan and heat until the oil
is hot, but not smoking. Add the tortilla pieces to the oil and fry quickly,
turning once to lightly brown both sides. Remove the tortillas and drain on
paper towels. Allow the Cooking Pan to cool slightly, wipe out with paper
towels and reduce the heat to Setting #3. Place a rack in the bottom of the
cooking pan.
Layer the tortillas in the bottom of an 8-inch round baking pan. Pour the
sauce and spices over the tortillas. Break each of the eggs carefully over
the sauce without breaking the yolks. Dust with the pepper and paprika.
Place the pan on the rack and cover with foil. Bake for 15-20 minutes.
Add the Cotija cheese, re-cover and bake for an additional 5-10 minutes,
or until the eggs are set and the cheese has melted. Remove and garnish
with the jalapeños. Serves 4.
Chicken & Broccoli in Pepper-Cream Sauce
1 cup low-sodium, reduced fat chicken broth
3 teaspoon flour
1/4 teaspoon coarsely ground black pepper
1/2 cup reduced-fat cream cheese, softened
2 chicken breast halves, boneless and skinless, cut into bite-sized pieces
2 cups fresh broccoli florets, cut into small pieces
2 tablespoons Parmesan or asiago cheese, freshly grated
Pour the chicken broth into the Cooking Pan and turn the Multifunction
Control to Setting #4. Heat the broth until almost boiling and whisk in the
flour and pepper. Stir constantly and reduce the heat to Setting #3. The
sauce should be thickened and cooled slightly. Add the cream cheese,
stirring constantly. Pour the sauce into a medium bowl and set aside. Wipe
the cooking pan with paper towels to clean.
Coat a 1-1/2 quart ovenproof pan with cooking spray and place the chicken
pieces in the pan. Scatter the broccoli pieces over the top of the chicken.
Pour the sauce over all. Tightly secure foil over the top of the pan. Place a
rack or trivet in the bottom of the cooking pan and place the ovenproof
pan on the rack. Cover with the lid. Turn the Multifunction Control to
Setting #3 and bake for 35 minutes, or until the chicken and broccoli are
heated through completely. Remove the foil and add the cheese before
serving. Serves 4.
Easy Dijon-Crusted Chicken Breasts
2 chicken breast halves, boneless, skinless
1 tablespoon Dijon mustard
2/3 cup Asian panko bread crumbs (substitute any dry bread crumbs)
2 tablespoons peanut or vegetable oil
1 tablespoon lemon juice
1 tablespoon flat-leaf Italian parsley, minced
Place the chicken breasts on a flat surface and pound until uniformly thin.
Spread both sides of each breast with the mustard and press the crumbs
into both sides of each breast. Turn the Multifunction Control to Setting #3
and add the oil. Heat until hot, but not smoking. Add the chicken and cook
for 4 minutes on each side, turning once. When done, the chicken should
be completely white inside with no pink remaining. Drizzle the lemon
juice over each chicken breast, garnish with the parsley and serve at once.
Serves 2.
