Melting Snowman Cookies

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Melting Snowman Cookies

As the colder weather arrives, bright hanging lights, warm beverages, and the nostalgia for holiday baked goods follow. Need some ideas this season for fun holiday treats to add to your menu?

ACP’s Xpress ovens forced air convection and gentle microwave quickly bake cookies.  The Jetwave™ produces soft and light sugar cookie for a unique and fun, decorated holiday cookie in just a few minutes.

photo

BAKING COOKIES:

Ingredients

  • Product: Pillsbury Sugar Cookies, 16.5 oz. (500 g) tube

Directions

1. Preheat MCE14 to 375°F (190°C).
2. Cut Pillsbury sugar cookies ¼ inch thick (0.6 cm) weighing approximately 1.2 ounces (34 g).
3. Place 6 raw cookies onto a ¼ sheet pan evenly spaced.
4. Bake at the following settings in the preheated MCE14:

Stage Time Microwave Level
1 1:35 10%
2 1:00 0%
3 0:40 10%
4 3:00 0%

5. Remove from oven and let sit at least 3 minutes before attempting to remove.

DECORATING COOKIES:

Ingredients

  • 6 large marshmallows
  • Cookie Icing (white)
  • Decorating Icing Tubes in Black, Green, Orange.
  • Red and Green mini M&M’s

Directions

1. Spread cookie with white icing with back of a spoon. Let some dribble over edge for a “puddle” look.
2. Cut marshmallow in half crosswise.
3. With the cut side facing down, draw a snowman face with black decorating tube; make sure there is enough space between eyes and mouth for the nose.

(Note: If the snowman is to have a ‘hat’, place a mini Reese’s peanut butter cup on top of the marshmallow, using a small amount of icing as ‘glue’.)

4. Use orange icing to pipe out a “carrot” for nose.
5. Carefully place marshmallow towards one edge of the cookie.
6. Use the green decorating tube to fashion a scarf by outlining the base of the snowman head, “tying” the scarf at the center of marshmallow base and letting ends flow down and towards the side.
7. Use black decorating tube to draw hands with 3 fingers starting at the sides of the scarf.
8. Place 3 or 4 Red and Green M&M’s in a row, below the tied scarf, for buttons.
9. Youngsters of all ages will enjoy!

Melting Snowman Cookies

2013 International Year of Quinoa

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

2013 International Year of Quinoa

2013 International Year of Quinoa
By ACP Chef Sandy Gibilisco

quinoa

The year 2013 has been declared “The International Year of the Quinoa” (IYQ), recognizing the South American indigenous peoples for growing this unique super food.

Quinoa remains unfamiliar to many people, especially in the practical sense of cooking and recipes.

Quinoa (pronounced as Keen-wa) is always thought as a type of grain. The truth is contrary to this general belief, as quinoa is not a grain but seeds of a leafy plant related to spinach.

Quinoa is an organic food grown in the Andes Mountains of Ecuador. In Ecuador, it is known as ‘the Mother of all grains”.  It is a small, round; ‘grain’ that is easily cooked. Since water is added to hydrate, it absorbs any other base flavors added to the water, making it perfect flavor profile for a protein substitute, or salads.  Chefs are now using it as a gluten free alternative to pasta or wheat content foods and quinoa items are prevalent on US restaurant menus as a sought after,  gluten free alternative.

Quinoa is a versatile fluffy grain with a delicate, nutty flavor and a texture of slight crunch.

There are three varieties of quinoa which are most readily available in American markets, usually found near the rice products in grocery stores.  All are produced in South America.

  • Pearl quinoa – most available
  • Red quinoa – more costly – provides additional nutrients
  • Black quinoa – price comparison with red quinoa – provides additional nutrients

 Beneficial Facts

Diverse nutrient benefits of quinoa give it uniqueness among grain-related foods.

  • Quinoa has been singled out by Food as Drug Administration as a food with “high nutritive value”.
  • High in certain antioxidant phytonutrients and two flavonoids are now known to be provided by quinoa in especially concentrated amounts. The sometimes the concentration of these has been shown to be greater than high-flavonoid berries like cranberry or lingonberry.
  • High in anti-inflammatory phytonutrients.
  • Small amounts of the anti-inflammatory omega-3 fatty acid are also provided by quinoa.
  • Provides twice the amount of calcium content as found in whole wheat.
  • High in fiber content, providing 5 grams in ½ cup uncooked quinoa.
  • Quinoa needs be rinsed thoroughly to remove a bitter substance (saponin) that coats the seeds.

EASY RECIPE

ACP multi stage cooking microwaves produce a consistently cooked quinoa every time.

  • 1/3 size, 6 “ deep, high heat cambro with lid
  • 2 cups quinoa
  • 1 ¾ cups water
  • 1 crumbled bouillon cube, if desired (vegetable, beef or chicken)

Procedures:

  1. Rinse dry quinoa well, up to three times, using strainer.
  2. Place water, bouillon granules, and quinoa in pan and cover.
  3. Place in microwave on the following settings:

RC 22

MW

   

RC 30

MW

Stage 1

4:00

100%

Stage 1

2:00

100%

Stage 2

5:00

50%

Stage 2

3:00

50%

Stage 3

3:00

40%

Stage 3

2:00

40%

Remove from microwave, uncover, and let sit for 5 minutes.  Stir.

GREEK QUINOA SALAD

greek salad quinoa

  • 2 cups cooked quinoa
  • 2 Roma tomatoes, seeded and small chop
  • 1 cup thinly sliced fresh spinach
  • 1/3 cup finely chopped red onion
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teas salt
  • ½ cup crumbled feta cheese
  • Fresh spinach leaves

Procedures:

  1. Place cooked, cooled quinoa in medium bowl.  Add tomatoes, thinly cut spinach leaves and onion.
  2. In a small bowl, whisk together lemon juice, oil, Dijon mustard, and salt. Add quinoa and toss to coat grains.
  3. Arrange fresh spinach leaves on plates. Spoon quinoa mixture over spinach.
  4. Sprinkle with crumbled feta cheese.

Note: Avocado slices are a great addition to this salad party.  Place on top of spinach leaves and top with quinoa.

greek-salad-quinoa