NuWave PIC2 - Sweet & Sour Pork with; Pineapple; Black-Eyed Peas with Andouille; Chicken & Mushrooms

30 • NuWave PIC2 Complete Cookbook
• 31
• 31
Sweet & Sour Pork with
Pineapple
Serves: 4
6 tablespoon unsalted butter, divided
3 pounds celery root, peeled and cut
into 1-inch cubes
2 cups water
1 tablespoon salt, divided
¼ cup milk
2 teaspoons garlic, minced
1 pound baby bok choy, trimmed and
sliced crosswise
1½ pounds boneless pork loin, trimmed
and cut into cubes
1 (10-ounce) can fresh pineapple
chunks
1/3 cup honey
2 tablespoons sherry vinegar
White pepper to taste
Directions:
1. Melt 2 tablespoons butter in 3-quart
PerfectGreen sauce pan on Medium-
High (375°F).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and ½ teaspoon salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (175°F), let simmer for
30 minutes or until tender.
5. Strain, reserving ¼ cup cooking
liquid.
6. Puree in food processor with
reserved cooking liquid, milk and 1
tablespoon butter.
7. Return to pan to keep warm.
8. In 11.5-inch PerfectGreen Fry Pan,
heat 3 tablespoons butter on High
(425°F).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and ½ teaspoon salt
and cook on Medium-High (375°F)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add 1 tablespoon
butter.
12. Cook pork on Medium-High (375°F)
heat until brown and cooked
through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(375°F).
15. Bring to a boiling.
16. Add pork and bok choy into sauce.
17. Serve with celery root puree along
side.
Black-Eyed Peas with
Andouille
Serves: 6
½ pound Andouille sausage, cut into
¼-inch thick slices
½ cup onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cups black-eyed peas, cooked
1 cup chicken stock or water
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Heat large skillet on Medium-High
(375°F).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl and set
aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes, or
until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for 5 minutes.
Pork & Chicken
Herb Chicken
Serves: 4
4 (6-ounce) boneless, skinless
chicken breasts
¼ cup our
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
2-3 cloves garlic, peeled and nely
chopped
½ cup white wine
¾ cup chicken stock or broth
¼ cup fresh chopped Italian parsley or
chervil
Directions:
1. Heat PerfectGreen Fry Pan on
Medium-High (375°F).
2. Dredge chicken in our, which has
been seasoned with salt and pepper;
shake off the excess our.
3. Add chicken to fry pan and brown on
both sides for color; set aside.
4. Add herbs, garlic and wine to fry pan.
5. Bring cooking liquid to simmer on
Medium-High (375°F).
6. When cooking liquid is brought back
up to temperature, add chicken to fry
pan.
7. Add chicken stock and bring back to
simmer on Medium-Low (175°F).
8. Cover and cook chicken for
about 10-12 minutes or until internal
temperature reaches 165°F.
9. Before serving dish, sprinkle with
fresh parsley or chervil.
Tip: If you don’t have fresh thyme,
rosemary or oregano, you can
substitute with 1 teaspoon dried
thyme, rosemary or oregano.
Chicken & Mushrooms
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
½ cup our
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
3-4 cloves garlic, peeled and
roughly chopped
1 pound mushrooms, cut into slices
¼ cup balsamic vinegar
1 cup chicken broth/stock
¼ teaspoon thyme
Directions:
1. In large heavy skillet, heat the oil on
Medium-High (375°F).
2. Dredge chicken pieces in our,
mixed with salt and pepper, shaking
off excess our.
3. Add chicken to skillet and cook for 3
minutes on each side or until brown.
4. Add garlic, turn chicken pieces over
and scatter mushrooms over
chicken.
5. Cook ingredients for about 3
minutes, shaking skillet to distribute
mushrooms.
6. Add vinegar, broth, and thyme.
7. Cover skillet and cook chicken
on Medium-Low (175°F) for 10-12
minutes, turning chicken once as it
cooks, until the center is fully
cooked.
8. Remove chicken and place on
platter; keep warm.
9. Cook mushrooms for additional 4-5
minutes on Medium-High (375°F) to
thicken sauce.
10. Pour sauce over chicken and serve
with rice.