Fresh Recipe: BBQ Jackfruit Sliders

Jackfruit is an exotic fruit grown in tropical regions of the world and a great vegan meat substitute.  It contains some of almost every vitamin and mineral that you need, as well as a decent amount of fiber and shown to help fight cancer.  Jackfruit is also shown to help control blood sugar which is why this SUPERFOOD is my Fresh Pick for this week’s Fresh Tip Tuesday.  I made a version of this BBQ Jackfruit Sliders – IE the BBQ Chicken Sliders – in the pressure cooker on WBTV and it had rave reviews.

Try it out and let me know what you think 🙂

BBQ Jackfruit Sliders
Ingredients
¾ cup ketchup
½ cup apple cider vinegar
½ cup light brown sugar
1 Tbsp. molasses
1 tsp. chili powder
20 ounces Young Green Jackfruit, canned and drained (I get mine from Trader Joes)

Instructions

  1.  In base of Microwave Pressure Cooker, stir together all ingredients except for the Jackfruit.
  2. Submerge chunks into sauce until they are covered in liquid. Seal and microwave on high power 10 minutes.
  3. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 8 minutes.
  4. Mix and shred jackfruit using the silicone spatula. Allow to cool slightly to thicken.
  5. Serve shredded jackfruit and vinaigrette coleslaw on buns and serve

**Recipe yeild 4 hamburger size buns or 8 slider buns**

Vinaigrette Coleslaw
Ingredients
½ cup apple cider vinegar
¼ cup vegetable oil
½ tsp. celery seed
½ tsp. black pepper
1 large green cabbage, about 1½ lbs./680 g, cored and quartered*
½ cup granulated sugar
2 tsp. coarse kosher salt
16-oz./455 g bag baby carrots

Instructions

  1. Combine vinegar, oil, celery seed and pepper in 1-Qt./1 L Micro Pitcher. Cover and place in freezer at least 15 minutes, or until chilled.
  2. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
  3. Attach 1 quarter of cabbage to food guider and slice. Repeat with remaining quarters.
  4. In a large bowl, toss cabbage with sugar and salt.
  5. Transfer to microwave-safe bowl. Cover and microwave on high power 1 minute. Stir and microwave 1½ minutes more. Cabbage should be wilted by about 1/3.*
  6. Spin cabbage in Salad Spinner (or dry with paper towels) to dry, about 30–60 seconds. Return to large bowl.
  7. Place carrots in base of Power Chef™ System, fitted with blade attachment. Cover and pull cord to process until carrots are roughly chopped. Add to cabbage.
  8. Remove vinaigrette from freezer and pour over cabbage mixture and toss. Serve immediately or thoroughly chill in fridge about 1 hour before serving.

 

Enjoy!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

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: Creamy Potato Soup

As the days start to get colder, my cravings for soup and stews increase.  So for today’s Fresh Tip Tuesday we made Creamy Potato Soup.  It takes less than 30 mins for this rich and flavorful soup that takes my love of baked potatoes to the next level.  Of course I shared some fun fresh tips: like how potatoes were the first vegetable grown in space, or how they should be stored at 39 degrees or higher. 🙂

Check out our Live Video on my Facebook Page, The Fresh Expert, or go direct to the link here.  Ready to get your own Pressure Cooker or my other Fresh Product Picks?  You can get them all at www.twcorinne.com or message me to learn how you can get it for Free or 1/2 off!

 

Creamy Potato Soup
Ingredients
3–4 russet potatoes (about 4 cups), peeled and chopped (I leave some of the skin on for texture)
1 (10¾-oz.) can cream of celery soup
2 cups water
1 tsp. coarse kosher salt
½ tsp. black pepper
1½ cups shredded cheddar cheese
¼ cup sour cream
2 green onions, sliced thin

Directions
1. Placed chopped potatoes, cream of celery, water, salt and pepper in base of Microwave Pressure Cooker.
Seal and microwave on high power 20 minutes.
2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers,
about 10 minutes.
3. Mash potato chunks and whisk in cheese and sour cream.
4. Serve topped with green onions, bacon bits, crackers or whatever your heart desires.

 

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