Saladmaster - StrongNorth

04/09/2022

StrongNorth@3

04/09/2022

27/08/2021

We, at Saladmaster, are leading the movement back to healthy, home cooking and we want you to join us on this journey!

What are the benefits of cooking at home?

1. You control what goes in your food.

2. You tend to cook healthier meals for you and your familiy.

3. You spend time with loved ones while cooking and teach them the value of nutrition and what goes into their bodies.

4. Last but not least, you save time and money!

Connect with a Saladmaster StrongNorth Consultant near you for more information.

27/08/2021

Garden Vegetable Egg Salad

Hard boiled eggs are a quick start to a simple and satisfying meal. Use the Saladmaster Food Processor to grate cooked eggs and then toss them with seasonal vegetables for a nutritious salad that is lower in fat and delicious.

Ingredients:
6 hard-boiled eggs, peeled and grated, use Cone #2
4 carrots, trimmed, scrubbed and shredded, use Cone #2
6 radishes, trimmed, scrubbed and shredded, use Cone #2
1⁄4 cup basil leaves, chopped (11g)
2 tablespoons fresh chives or scallions, minced
2 tablespoons fresh lemon juice (30ml)
2 tablespoons olive oil (30ml)
2 tablespoons prepared mustard (20g)
1⁄2 teaspoon natural salt (3g)
mixed salad greens (optional)
sprouts (optional)
avocado (optional)

Directions:
1. Prepare hard boiled eggs.
2. Using the food processor, grate hard boiled eggs and shred carrots and radishes directly into a mixing bowl.
3. Add chopped basil leaves and chives.
4. In a small bowl, mix together lemon juice, olive oil, mustard and salt.
5. Pour dressing over grated eggs and vegetables. Gently mix together.
6. To serve, place a portion of egg salad on top of your favorite salad greens and garnish with an additional sprinkle of chopped fresh herbs, sprouts or diced avocado.

Prepare the hard boiled eggs used in this recipe quick and easy using this tip https://recipes.saladmaster.com/tip/prepare-hard-boiled-eggs-saladmaster.

26/08/2021

CONSUMER 🚨 ALERT

21/08/2021

Healthy Tacos?! Yes, please! These Southwestern Lettuce Wraps are filled with so much flavor and you won't feel guilty about going for that extra one. Customize these wraps with as many or as little toppings as your heart desires! Serve with a side of Spanish rice or sauteed vegetables

Filling:
1 medium yellow onion, use cone #2
1 lb lean ground turkey
2 garlic cloves, minced
1 can of corn, drained
1 tsp ground cumin
1 tsp pepper
1 tsp salt (optional)
1⁄2 cup tomato sauce

Wrap Ingredients:
butter lettuce leaves
1/2 red onion, use cone #2
1 tomato, diced
1 avocado, diced
salsa
shredded cheese
Directions:
1. Preheat skillet over medium-high heat until several drops of water sprinkled in pan skitter and dissipate, approximately 5 - 7 minutes.
2. Add onion and saute for 3 mins until tender.
3. Add ground turkey, salt, pepper and cook until browned, about 7 minutes. When Vapo-Valve™ begins to click steadily, reduce heat to low.
4. Add corn, tomato sauce and cumin. Cover and cook for an additional 5 minutes.
5. To prepare your wraps, take your lettuce leaves and spoon in the filling.

Suggested Toppings: red onion, tomato, avocado, salsa and shredded cheese.

18/08/2021

Pork tenderloin cooks quickly and is so easy to prepare with the Smokeless Broiler. Serve pork sliced thin and topped with salsa as is, with rice, other grains or on top of grilled crusty bread for a hearty sandwich. Cook pork tenderloin perfectly by checking the internal temperature with a probe thermometer. Remove meat when internal temperature reaches 140°F/60°C. Place on a platter, cover with aluminum foil, and let rest 10 minutes before slicing for a moist and juicy meat.

Ingredients
1 pound pork tenderloin, trimmed (454g)
1 tablespoon Cherrywood Smoked Chipotle seasoning blend (9g)
1 fresh pineapple, peeled, core removed and sliced into ½-inch rounds
1⁄4 cup red onions, minced (40g)
1 jalapeño pepper, minced (remove some of the seeds to reduce the spice)
1 sweet red bell pepper, seeds removed and minced
1⁄2 teaspoon cumin (1g)
1⁄2 teaspoon sea salt (3g)
2 tablespoons lime juice (30ml)
2 tablespoons olive oil (30ml)
1 handful of fresh cilantro leaves, chopped

Directions:
1. Trim pork tenderloin of any excess fat and silver skin. Place tenderloin on a platter and sprinkle seasoning blend on all sides of tenderloin, rubbing seasoning in. Cover and allow meat to marinate while preparing pineapple salsa.
2. Pour 1 quart water into bottom of broiler pan or until it reaches the marks stamped inside. Place grill rack onto broiler pan.
3. Plug in cord to electrical outlet and preheat for about 5 minutes.
4. Grill pineapple for 20 - 30 minutes until it is softened and browned on both sides.
5. Remove pineapple from grill rack. When it is cool enough to handle, dice into medium size pieces.
6. Place grilled pineapple, red onions, jalapeños, sweet peppers, cumin, salt, lime and olive oil in a bowl, and stir to combine. Add chopped cilantro and toss gently.
7. Cook tenderloin for 18 - 20 minutes. turning every 5 minutes or so until browned on all sides. Cook until internal temperature reaches 140°F/60°C. Remove and let rest for 10 minutes before slicing. Slice pork tenderloin and serve warm with grilled pineapple salsa.

Tips:
Substitute cilantro for parsley or Thai basil.

16/08/2021

Vegetable Mélange

Ingredients:
1 cup broccoli florets (71g)
3⁄4 cup baby carrots (96g)
1⁄2 cup sugar peas (32g)
1 red, yellow or green bell pepper, cut into 1-inch pieces
4 ounces mushrooms, washed and trimmed (113g)
1 1⁄2 cups brown rice, cooked (293g)
1⁄2 cup cheddar cheese, low-fat, shredded, use Cone #1 (57g)
1⁄3 cup feta cheese, crumbled (50g)

Directions:
Rinse broccoli and carrots well; do not dry. Place in sauce pan, cover and place heat on medium. When Vapo-Valve™ clocks reduce heat to low and cook for approximately 7 minutes.
Rinse peas, peppers and mushrooms well; do not dry. add to sauce pan and increase heat to medium. cover again and when Vapo-Valve™ clocks reduce heat to low and cook for approximately 5 - 6 minutes, until vegetables are crisp-tender. Drain if necessary.
Spoon hot rice onto serving platter and top with vegetables. Sprinkle cheddar cheese over vegetables and cover with the warm sauce pan. Let stand about 3 minutes until cheese melts. Or place in oven under broiler until cheese melts.
Sprinkle top with feta cheese and serve.

Mission: To inspire people to join the movement back to healthy home cooking and live better.

12/08/2021

Caprese Frittata

This easy to prepare meal is inspired by Caprese salad using fresh mozzarella cheese, ripe tomato and fresh basil. Seasonal, local tomatoes taste best in this dish when the flavors are at their peak.

Ingredient

1⁄2 cup sweet onions, strung, use Cone #2 (60 g)
3 ripe Roma tomatoes, medium dice
10 eggs, whole
1⁄2 cup milk or water (120 ml)
1⁄2 teaspoon natural salt (3 g)
1⁄4 teaspoon fresh ground pepper (.5 g)
1⁄2 teaspoon oregano (.5 g)
1⁄2 cup fresh basil leaves, thinly sliced (15 g)
6 ounces fresh mozzarella cheese, cut in 1⁄4-inch slices(170g)

Directions:
1. Using the food processor, process onions directly into skillet. 2. Place skillet on stove and turn heat to medium. Sauté onions for 4 - 6 minutes until lightly browned.
3. Add tomatoes, toss to combine with onions and sauté for 2 minutes.
4. In a small bowl, whisk together eggs, milk, salt, pepper, oregano and basil until eggs are foamy and frothy.
5. Pour egg mixture over sautéed vegetables in skillet.
6. As eggs begin to set, lift edges with a turner letting uncooked portion flow underneath. Cook until eggs are completely set, approximately 12 - 15 minutes.
7. Place sliced mozzarella over top of frittata in a pretty pattern. 8. Cover and cook for 2 minutes.
9. Turn off the heat and allow to sit for 5 - 7 minutes, until mozzarella is softened and warm.
10. Serve frittata warm or at room temperature.

Tips:
- Substitute fresh basil for 1 tablespoon of prepared pesto.
- Garnish frittata with a balsamic glaze. Place ½ cup aged balsamic vinegar and 2 tablespoons honey or maple syrup in 1 Qt. (.9L) Sauce Pan. Turn heat to medium, stir to combine and reduce mixture until it is syrupy and thick. Drizzle a little bit of balsamic glaze over each serving of frittata.

10/08/2021

Pork with Smoky Tomato & Green Chili Stew

Pork tenderloin is a lean, quick cooking and flavorful choice for this Mexican inspired stew. A dry spice rub adds delicious notes of smoky, spicy flavor without any additional fat. Prepare the stew in advance and reheat as part of an easy meal when entertaining or for a large gathering.

Ingredients
3 - 4 pounds pork tenderloin (1.4 - 1.8 kg)
2 teaspoons oregano, dried (4 g)
1 tablespoon cumin, ground (8 g)
1 teaspoon natural salt (6 g)
1 teaspoon smoked paprika (2 g)
1⁄2 teaspoon black pepper, ground (1 g)
2 large onions, strung, use Cone #2
2 tablespoons garlic, shredded, use Cone #1 (17 g)
2 cans diced green chili peppers, rinsed and drained
3 cups low-sodium chicken stock (700 mL)
1 28-ounce can fire-roasted diced tomatoes (794 g)
16 ounces frozen corn, organic (454 g)

Directions:
1. Trim excess fat and silver skin from pork tenderloin and cut into 1 1⁄2 - 2 inch pieces.
2. Combine oregano, cumin, salt, paprika and pepper in a small bowl. Sprinkle mixture over pork pieces and toss well to combine.
3. Preheat pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5 - 7 minutes, add seasoned pork and brown pieces on all sides, approximately 6 - 8 minutes.
4. Add onions and garlic. Stir to combine and sauté until brown.
5. Add green chili peppers, fire-roasted tomatoes, chicken stock and corn. Stir to combine and cover.
6. When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 30 minutes until pork is cooked through and tender.
7. Serve stew with a variety of toppings and warm corn tortillas to dip or add into stew.

Tips:

* Offer an assortment of garnishes to add to the stew: queso fresco, cilantro, radish slices, hot sauce, sour cream, shredded cheese, tomatillo salsa and shredded lettuce.
* Substitute pork tenderloin for diced boneless pork shoulder.
* Substitute frozen corn for fresh corn, when in season.
* Add in additional vegetables such as diced potatoes or diced red and green peppers.

Nutritional Information per Serving
Calories: 261
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 98mg
Sodium: 507mg
Total Carbs: 17g
Dietary Fiber: 3g
Sugar: 5g
Protein: 34g
Nutritional analysis calculated using 4 pounds pork tenderloin

09/08/2021

Ingredients
3 medium sweet potatoes, peeled, processed, use Cone #3
2 stalks celery, strung, use Cone #2
2 large apples, cored and peeled, julienned, use Cone #2
1⁄4 cup shallots, chopped
(40 g) 2 cups skim milk, or 2% milk (480 mL)
1 cup vegetable stock, low-fat, low-sodium (240 mL)
2 tablespoons sherry, or Madeira wine (optional) (30 mL)
1⁄8 teaspoon allspice (.3 g)
1 tablespoon fresh parsley, minced (4 g)

Directions:
1. In sauce pan over medium heat, combine sweet potatoes, celery, apples, shallots, milk, stock, sherry and allspice. Stir to blend and cover. When Vapo-Valve™ clicks, reduce heat to low and cook 20 - 25 minutes, or until potatoes are soft.
2. With slotted spoon, transfer vegetables to electric food processor or blender and process until smooth.
3. Return mixture to sauce pan with liquids. If necessary, thin with additional stock or milk. (For special occasions, when a richer soup is desired, add 1⁄2 cup light cream).
4. Serve hot with a sprinkling of parsley and chopped apple pieces, if desired.

Tips:
Milk can be substituted with rice or almond milk for a vegan version of this bisque.