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#46 Chicken
Enchilada Bowls
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 175°F - 20 minutes
Total Cook Time: 26 minutes
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 pound boneless, skinless chicken
breasts, cut into chunks
½ teaspoon salt
½ teaspoon ground black pepper
1 cup rice, uncooked long grain
white rice
2 cups chicken broth
1 (14.5-ounce) can diced
tomatoes and chilies
1 (10-ounce) can enchilada sauce
1 cup corn, frozen
2 teaspoons cumin
1 (15-ounce) can black beans,
drained and rinsed
1 cup Mexican blend cheese, shredded
Lettuce, shredded (optional)
Tomatoes, diced (optional)
Green onions, diced (optional)
Sour cream (optional)
Prep Directions:
1. Add oil to Everyday Pan and heat on
Medium-High (375°F) for 1 minute.
2. Add onion, chicken, salt, and
pepper to pan and cook for about
5 minutes, stirring occasionally,
until onion softens and chicken
is no longer pink.
3. Add rice to pan and cook for
3-4 minutes, stirring occasionally.
4. Add chicken broth, tomatoes and
chilies, enchilada sauce,
frozen corn, and cumin.
5. Stir well.
6. Cover pan with lid.
7. Press Program.
122 • NuWave
PIC
Platinum Complete Cookbook
™
®
8. Enter 46 on numeric keypad.
9. Press Start.
Serving Directions:
1. Remove Everyday Pan from PIC.
2. Add black beans and
stir to combine.
3. Top with cheese.
4. Cover and let rest for 5 minutes.
5. Serve warm with optional toppings.
#47 Vegetarian Tagine
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 225°F - 5 minutes
Stage 2: 200°F - 15 minutes
Stage 3: 175°F - 10 minutes
Total Cook Time: 30 minutes
Ingredients:
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 stalk celery, diced
1 carrot, diced
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon fresh ginger, grated
(or ¼ teaspoon ground ginger)
2 teaspoons salt
1 (14.5-ounce) can diced tomatoes
1 small butternut squash, peeled and
cut into chunks (2 cups)
2 cups cauliflower florets
2 cups low sodium vegetable broth
2 cups cooked chickpeas,
rinsed and drained
¼ cup raisins or currants
3 cups cooked couscous
Prep Directions:
1. Heat oil in Everyday Pan on
Medium (275°F).
2. Add onions and garlic and cook
for 3 minutes.
3. Add celery, carrots, paprika,
cinnamon, cumin, ginger and salt.
4. Cook for additional 5 minutes,
until veggies are soft and
spices are fragrant.
5. Add tomatoes, butternut squash,
cauliflower, and vegetable broth,
and stir to combine.
6. Cover pan with lid.
7. Press Program.
8. Enter 47 on numeric keypad.
9. Press Start.
10. When Stage 3 begins, stir in
chickpeas and raisins
Serving Directions:
1. Remove lid and stir well.
2. Serve over couscous.
#48 Rustic Tomato Soup
Yield: 8 cups
Pre-Programmed Cooking Stages:
Stage 1: 425°F - 6 minutes
Stage 2: 220°F - 4 hours
Total Cook Time: 4 hours and 6 minutes
Ingredients:
1 tablespoon olive oil
2 garlic cloves, peeled and smashed
1 medium onion, peeled and chopped
1 medium carrot, peeled and sliced
1 celery stalk, chopped
1 teaspoon kosher salt, divided
¾ teaspoons freshly ground
black pepper, divided
2 pounds plum tomatoes, chopped
2 teaspoons dried basil
1 teaspoon marjoram
6 sun-dried tomatoes
¼ teaspoon baking soda
4 cups vegetable stock
Prep Directions:
1. Add oil to Everyday Pan
and heat on 350°F.
2. Once oil is hot, add garlic,
onion, carrot, celery and pinch
of salt and pepper.
3. Sauté vegetables for 8-10 minutes,
stirring occasionally, until soft
and golden.
4. Add remaining ingredients and
stir to combine.
5. Cover pan with lid.
6. Press Program.
7. Enter 48 on numeric keypad.
8. Press Start.
Serving Directions:
1. Transfer Everyday Pan contents
to emulsion blender and blend, in
batches, until smooth.
2. Adjust seasoning to taste and serve.
Everyday Pan • 123
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