Recipes for Electric Pan
CHICKEN FRICASSEE
Ingredients:
1 large chicken breast
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp. butter
1/2 tbsp. olive oil
1/2 cup onions, finely chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
1/2 cup cream
1/2 cup peas, frozen and thawed
Directions:
- Rinse and pat chicken breast dry with paper towels. Cut the chicken breast into 1-inch cubes. Sprinkle the chicken pieces with the salt and pepper. Mix so that the salt and pepper are evenly distributed.
- Heat the butter in the pot in [600W] power, add the chicken to the pan and saute until brown, about 5-6 minutes. Transfer the chicken to a plate and cover.
- Add the oil to the pan and cook the onions and garlic, stirring occasionally until onions are translucent, about 2 minutes.
- Add the chicken broth and the bay leaf to the pan and bring to a boil.
- Stir in the chicken, cream and peas and reduce heat to low, stirring occasionally. Simmer for 10 minutes.
- Serve over cooked rice.
BACON PASTA
Ingredients:
2 tbsp. extra-virgin olive oil
1/5 lb. bacon
1 medium yellow onion, finely chopped
1 carrots, peeled and finely chopped
1 stalks celery, finely chopped
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 (15-oz.) can diced tomatoes
1 cup water
2 sprigs rosemary, leaves finely chopped
1/2 lb. pasta
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish
Directions:
- Heat the butter in the pot in [600W] power. Add bacon and cook until cooked through. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
- Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in diced tomatoes, water, and rosemary. Bring to a boil, then stir in pasta.
- Cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.Serve in bowls garnished with Parmesan and parsley.
BEEF STEW
Ingredients:
1 tbsp. vegetable oil
1 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 carrots, peeled and cut into rounds
1 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 cup tomato paste
3 cup (750ml) water
1 cup (250ml) red wine
1 tsp. dried thyme
2 bay leaves
1/4 lb. baby potatoes, halved
1/4 cup freshly chopped parsley, for garnish
Directions:
- Heat the oil in the pot in [600W] power. Add beef and cook on all sides until seared, 10 minutes. Transfer beef to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add beef back to the pot then add water, wine, thyme, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Remove bay leaves. Garnish with parsley before serving.
SHRIMP AND BROCCOLI
Ingredients:
1 clove garlic, grated
3 tbsp. soy sauce
2 tbsp. white vinegar
2 tbsp. sugar
1/3 cup ketchup
1/2 tsp. dry mustard
1 small head broccoli, cut into florets
1/2 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
1 tbsp cornstarch
Vegetable oil, for frying
1 tbsp. Toasted sesame seeds
Directions:
- Select in [600W] power pre-heat the pot. Combine garlic, soy sauce, vinegar, sugar, ketchup, and mustard. Bring to a boil and turn off heat.
- In a pot of boiling water. add the broccoli cook until tender.
- Meanwhile, in a medium mixing bowl, season shrimp with salt and pepper. Dredge shrimp in cornstarch.
- Select in [600W] power, heat the pot with 1/2" of oil and cook shrimp until golden and cooked through. Spoon sauce over shrimp and stir-fry until slightly caramelized. Serve on top of broccoli and garnish with sesame seeds.