Fresh Recipe: Lemon Butter Pasta, Salmon and Green Beans

This week for Fresh Tip Tuesday I continued with our Stack Cooker Revolution!  We made Lemon Butter Pasta, Salmon in White Wine Sauce and Green Beans.  Not only did it take NO TIME to Prep, but it only took 15 mins to cook!  That means you can enjoy a glass of wine with your feet up while it cooks 🙂

Tupperware helps you reach your New Years Solutions in style –  saving time, space and waste.  Order your Stack Cooker today at www.twcorinne.com or message me to date your own demo in your home so you can earn it FREE!  Already have a Stack Cooker?  Check out the amazing recipes as blog.tupperware.com or message me for ideas.

If you missed this week’s LIVE you can view it here.  Try it out, and let me know how much you LOVE IT!

 

Lemon Butter Pasta, Salmon and Green Beans

Bottom (3 qt casserole): Lemon Butter Pasta

8 oz fusilli pasta

3 1/2 cups water

1 tbsp. unsalted butter

1/4 cup parmesan cheese (grated)

1 tsp salt

juice and zest of 1 lemon

In the 3 Qt casserole place water and pasta. Stack and Cook as directed for 15-20 mins. At the end of the cooking time strain using the colander and stir in remaining ingredients.

 

Middle (1 ¾ casserole): Salmon in White Wine Sauce

1 1lb salmon fillet, cut in 4 pieces

1 tbsp extra virgin olive oil

2 tsp ginger, minced

1/2 tsp salt

3 tbsp white wine

Brush salmon with olive oil and top with ginger and salt. Place in 1 3/4 qt casserole and add white wine. Stack and Cook as directed for 15-20 mins with other layers.

 

Top (3/4 casserole): Green Beans

2 cups frozen french style green beans

2 tbsp vegetable or chicken broth

1/2 cup water

1/4 tsp italian herb seasoning

Mix juice and cinnamon in the Stack Cooker ¾-Qt. Casserole Cover.  Place pears in juice cut side down.

 

Once you prepared each recipes, put the stack together (3 Qt, 1 3/4 Qt, and cover), place in microwave cook for 15-20 minutes. Let stand 5.  Then, finish pasta as listed above. Garnish with parsley, if desired.   ENJOY!

 

Corinne Brown

Fresh Recipe: Potato Leek Soup

This week for Fresh Tip Tuesday I shared some fun facts about Leeks.  Yes, that onion like vegetable that belongs to the lily family. Many people stay away from leeks or have never had them that I had to share.  They have so many nutrients and health benefits from detoxifying your skin, to helping with digestion.  But the really cool stuff is their place in history. For Example, did you know that Greeks and Romans loved leeks?  Aristotle was known to eat leeks as well as Great Roman emperor Nero because it was said to strengthen their throat and enhance their voice.    Leeks were very popular during the Middle Ages in Europe as well. Girls have slept with leek under their pillows on the St. David’s Day to see their future husbands in dreams.  Single ladies!  March 1st, you know what to do 🙂

This Potato Leek soup takes less than 20 mins and is quite yummy if I say so myself.  Watch the click here and remember you can always get my Fresh Product Picks at www.twcorinne.com.

Potato Leek Soup

Ingredients

  • 3-4 Leeks, white part only, sliced
  • 2 potatoes, peeled and diced
  • 2 stalks celery, chopped
  • 1/2 small head of cauliflower, chopped
  • 4 cups vegetable stock
  • 1 tsp Italian Herb Seasoning

 

Instructions

  1. Braise leeks in MicroPro Grill for 3 mins until they are browned.
  2. Meanwhile,  Add the potatoes, celery, cauliflower, seasoning and stock to the Tupperware Pressure Cooker.
  3. Add the cooked leeks and lock the lid in place and microwave on high for 15 mins.
  4. Remove from microwave once you have allowed the pressure to release naturally. (pressure indicator fully lowers,
    about 10 minutes.)
  5. Purée half of the soup in Tupperware’s PowerChef.
  6. Pour the purée back into the pressure cooker to combine.  Add salt and pepper to taste.
  7. Serve with cream and chives.

Variation:

For a creamier, more elegant version of this rustic country dish, purée the entire mixture in the PowerChef.

 

Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off.  At a distance? Schedule a Facebook Party with me today.

Enjoy!

Corinne Brown

Fresh Recipe: Mushroom and Asparagus Risotto

I love risotto. It is a comfort food to me just like mac and cheese. The difference always was it would take me an hour to make it. That is, until Tupperware came out with their amazing Microwave Pressure Cooker and I could make it in less than 20 mins!  This week on Fresh Tip Tuesday I went live and shared my favorite Mushroom and Asparagus Risotto.  Watch the playback here and check out the recipe below.  I hope you love it as much as my girls and I do 🙂

 

Mushroom and Asparagus Risotto

Ingredients

– 1 cup Arborio rice
– 4 oz. fresh mushrooms, sliced
– 4 oz. fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder

Preparation

  1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
  2. Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, mushrooms, asparagus, onion, salt and oil. Seal and microwave on 70% power 13 minutes.
  3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.
  4. Remove cover and stir in Parmesan cheese

 

So good.  So easy.

Get my Fresh Product Picks (Pressure Cooker, Chop N Prep, Grate Master and More) at www.twcorinne.com. Want to get it FREE?  Date a Tupperware Party with me and you can get spoiled rotten. (At a distance?  No worries, I do Facebook Parties too)

 

Enjoy!

 

Corinne Brown