A complete 5 Course Meal in 30 minutes. Chicken Stew, Harvest Salad, Lemon Sesame Chicken, a Medley of Vegetables and Pineapple Upside Down Cake. Scroll down for video.
As seen on "The Food Network" 9 am every Saturday with Jack Harris and Chef Charles Knight beginning in 1994. This duo revolutionized the infomercial business. Instead of producing just one informercial hawking products over numerous networks, they produced a 13-week series of cooking shows with comedy and no call to action. The idea, as Knight explained, was to build a following with a brand. They appeared toghether in more than 350 comedic TV cooking segments over a 20 year period.
PREPARATION: 20 minutes – makes 4 servings
EQUIPMENT: French chef knife, 3-Qt. soup pot, induction cooker
Chicken Stew – 3 Qt. Soup Pot with Ultra Temp Lid
- 2 cups chicken stock
- 2 carrots chopped
- 2 stalks celery chopped
- 1 onion chopped
- 1 potato cubed
- 1 clove garlic minced
- 1 chicken breast cubed
Place all ingredients in the 3 Qt. soup pot over medium heat 275ᵒF. Cover and open the vent. When steam begins to escape, and the whistle sounds reduce the heat to low 200ᵒF and simmer for 30 minutes.
Pineapple Upside Down Cake – 1.7 Qt. Sauté Saucepan with Ultra Temp Lid
- Spray 3 Qt. with vegetable spray or melt 2 tablespoons unsalted butter in pan
- 1 Tablespoon brown sugar
- 4 Pineapple rings
- 5 Maraschino cherries
- 1 box 9 oz. Jiffy yellow cake mix
- 1 egg
- ½ cup pineapple juice
Spray vegetable spray or coat the inside of the sauté / saucepan with unsalted butter. Place the pineapple rings in the pan and place a cherry in the middle of each ring and one in the center. In a mixing bowl combine cake mix, egg and pineapple juice stir and pour into the skillet. Set the heat to medium-low 200ᵒF cover and close the vent. Cook or 25 minutes.
Lemon Sesame Chicken
- 4 skinless chicken breasts
- 1 fresh lemon, juice thereof
- 1 tablespoon sesame seeds
- 1 teaspoon oregano
Preheat skillet over medium-high heat for 3-4 minutes, Electric Skillet (350°F/180°C). Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the chicken in the hot, dry pan. Cover the pan, open the vent, and dry sauté until chicken release easily from the skillet, 5 to 7 minutes. Turn the chicken, cover the pan, and brown on other side until chicken releases easily from the skillet, 5 to 7 minutes. Test for doneness.
To Serve: Sprinkle with fresh lemon juice and top with oregano.
Medley of Vegetables – 2 Qt. saucepan with lid, Kitchen Machine food cutter
- 1 baking potato cut in quarters lengthwise
- 2 carrots sliced #4 cutting cone
- 8 broccoli flowerets
Place the potatoes in the 2 Qt. saucepan skin side to the cooking surface. Place sliced carrots in the center and top with broccoli. Rince and pour all the water off. Just the water that clings to the vegetables is sufficient for cooking the waterless way. Put the cover on open the vent and place over medium heat 275ᵒF when steam begins to escape, and the whistle sounds close the vent and turn the heat to low 200ᵒF and cook for 15 minutes.
Harvest Salad – Kitchen Machine food cutter and large mixing bowl
- ¼ Green cabbage shredded #4 cutting cone
- ¼ Red cabbage shredding #4 cutting cone
- 1 cucumber sliced #4 cutting cone
- 5 or 6 radishes sliced #4 cutting cone
- 1 zucchini waffle cut #5 cutting cone
- 1 onion diced and peeled #2 cutting cone
- ¼ cup parmesan cheese grated #1 cutting cone
- Zest of ¼ fresh lemon #1 cutting cone
- ¼ cup Italian salad dressing
NUTRITIONAL BREAKDOWN PER SERVING: Calories 304; Fat Grams 7; Carbohydrate Grams 54; Protein Grams 54; Cholesterol mg 146; Sodium mg 127.
THE POINT SYSTEM: Calorie Points 4; Protein Points 7; Fat Grams 7; Sodium Points 6; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 15.