Spicy Potato Chips
1.
In a small bowl mix seasoning ingredients and place in the Spice Shaker. Set aside
In Chef Series 6
-
Qt. Dutch Oven over medium heat, bring oil to 350° F/ 175° C. Use a frying or candy
thermometer to monitor temperature.
Set Mandoline round knob to #1, triangular knob to "lock" and select the straight v
-
shaped blade insert.
Using the food guider, slice potatoes into chips and place in a bowl filled with cold water to prevent
browning.
Drain potatoes well, pat dry and fry in batches &
-
10 minutes or until crisp, removing chips as they brown.
Season immediately with seasoning.
TUPPERWARE
2 qt. vegetable oil
1 lb. russet potatoes, peeled
Spicy Seasoning
1 Tbsp. kosher salt
1 tsp. black pepper
2 tsp. paprika
1 tsp. thyme
1 Tbsp. brown sugar
¼ tsp. cayenne pepper
Spinach Arugula Pesto Zoodle
1. Fill Base of Smart Multi
-
Cooker with 1¾
-
cup water to the Steam Fill Line add salt. Place Large Shielded
Colander inside Base.
2. Using the julienne attachment for the Mandoline, run the zucchini across the blade to create long
noodlelike strands.
3. Mince garlic and sunflower seeds using the Quick Chef Pro System. Add spinach, arugula, lemon zest,
lemon juice and Parmesan. Chop until finely minced while streaming in olive oil. Add coarse kosher salt
and pepper to taste.
4. Place zucchini strands in Large Shielded Colander;
5. Cover with Shielded Cover and microwave on high for 2
-
3 minutes. Remove from microwave.
6. In a large bowl, toss together pesto and vegetable noodles until well coated.
7. Serve warm or cold.
TUPPERWARE
2 large zucchini, ends trimmed
1 garlic clove, peeled
¼ cup shelled, toasted sunflower seeds or slivered almonds
3 cups loosely packed fresh baby spinach
2 cups loosely packed arugula
Zest and juice of half a lemon
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
⅛ tsp. coarse kosher salt
Summer Squash Salad
1. Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini
and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain
liquid.
2. In the bowl of the Chop
’
N Prep Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red
onion, honey and remaining salt. Pour over vegetables and gently toss to coat.
3. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.
TUPPERWARE
1 large zucchini, ends trimmed
1 large yellow squash, ends trimmed
½ tsp. kosher salt, divided
Juice of 1 lemon
3 tbsp. extra virgin olive oil
3 tbsp. rice vinegar
2 cloves garlic, peeled
¼ cup fresh cilantro
¼ of small red onion, peeled
2 tbsp. honey
1 tsp. poppy seeds, toasted
Sweet Potato Fries with Spicy Chili Mayo
1.
In Chef Series 6
-
Qt. Dutch Oven over medium heat, bring oil
to 350° F/175° C. Use a frying or candy thermometer to monitor temperature.
2.
Set both knobs of Mandoline to #9 and select the crinkle v
-
shaped blade insert. With potato secured in
the food guider, in one smooth motion, slide potato through the first set of strip blades to julienne and
then turn the food guider and potato 90° before pushing through the crinkle v
-
shaped blade.
3.
Place corn starch and potatoes in Season
-
Serve Container, seal, shake to coat, shaking off excess.
4.
Fry in batches, stirring occasionally, and raising heat setting as needed to maintain frying temperature,
10
–
12
minutes until golden and crisp. Drain well and season immediately with seasoning.
5.
Place egg yolk, mustard, lemon juice and salt into base of Power Chefâ
„
¢ System fitted with paddle
whisk attachment. Cover and pull cord several times to combine.
6.
Place funnel in funnel recess and slowly add oil while pulling cord until all oil is fully incorporated and
mayonnaise is thick.
7.
Remove cover and paddle whisk, add seasoning and stir to combine.
TUPPERWARE
2 qt. vegetable oil
1 lb. sweet potatoes
3 tbsp. corn starch
1 tsp. Steak & Chop Seasoning
Spicy Chili Mayo
1 egg yolk
1 tsp. Dijon mustard
½ lemon, juiced
¼ tsp. coarse kosher salt
¾ cup canola oil
1 tbsp. Southwest Chipotle
Seasoning
