March 2021 Cooking School Recipe Book - Estherbrook
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March 2021
Cooking School
Recipe Book
• Huevos Rancheros
• Baby & Toddler Foods
• Seafood Sinigang
• Grilled Milkfish
• Leche Flan
• Spaghetti Squash Carnivale
• Revive Stale Breads
• Easy Fruit Salad
• Natural Fruit & Veggie Wash
• 6 Bonus Recipes for the
Limited Edition 3 qt. Wok
Huevos Rancheros
Servings: 2 eggs per person
Utensils:
• 10” Chef Gourmet Skillet
• 1 qt. Sauce Pan with Cover
Ingredients:
• 2 eggs per person
• 2 6” corn tortillas per person
• 2 jalepeños
• 1 onion
• 3 fresh garlic cloves
• 4 Roma tomatoes, quartered
• salt or desired seasoning
• Cotija cheese
Directions:
1. Fry the tortillas for one minute
in oil in the 10” Chef Gourmet
Skillet. Fry the eggs in the
same oil. Remove from pan,
topping tortillas with eggs.
2. Add diced jalepeño,
chopped onion, minced
garlic and chopped
tomato to the 1 qt. sauce
pan. Add seasoning/
salt if desired. Mash
ingredients together
in the sauce pan and
cook for 10 minutes.
Top eggs with salsa
and cotija cheese. Serve
immediately.
Jose Zepeda | Distributor | Pasco, WA
509.948.6989 | jose.zepeda@estherbrookinc.com
Baby & Toddler Foods
Makes: 8-10 servings
Utensils:
• Food Processor
• 1 qt. Sauce Pan with Cover
• 11” Large Skillet
Why buy baby food when you can make it at home for a fraction of the cost, and know exactly
what goes in it? The Saladmaster cooking method preserves 93% of the nutrients in the food you
cook. Give you baby delicious and nutritious food with Saladmaster.
Vegetables and Cooking Minutes:
Asparagus, whole spears...................................... 5-7 Okra, small, whole.................................................... 6-8
Beans, green or wax.............................................. 8-10 Onions, sliced............................................................. 8-10
Beets, red, whole medium.............................50-60 Peas, fresh or frozen................................................. 2-3
Broccoli spears............................................................ 5-7 Peppers, green or red..............................................3-4
Brussels sprouts...................................................... 9-10 Potatoes, sweet, cubed.....................................15-20
Cabbage, sliced...........................................................4-6 Potatoes, white, whole, medium................ 20-25
Carrots, sliced............................................................ 9-10 Snow peas...................................................................... 2-3
Cauliflower, separated........................................... 6-8 Spinach, fresh............................................................... 2-3
Celery, sliced.............................................................. 9-10 Squash, summer, sliced.........................................4-6
Corn, kernels, frozen.................................................1-2 Squash, winter, diced.......................................... 10-13
Corn-on-the-cob................................................... 10-12 Zucchini squash, sliced..........................................4-6
Directions:
1. Wash vegetables thoroughly. Use the No. 1 - Shredder for preparing
such foods for a young baby. (Use the No. 2 - stringer when preparing
junior foods.) Cut the fruit or vegetable directly into the 1 quart pan or
Large Skillet.
2. We used the 1 qt. Sauce Pan to cook our butternut squash, and
cooked fresh carrots, sweet potato, apple, zucchini, pears, and frozen
peas all at the same time in the 11” Large Skillet.
3. Cover pan and place over medium heat. When the Vapo-Valve™
clicks, reduce heat to low. Begin timing vegetables after the heat
is turned to low, according to the suggested times provided.
Add 3-5 minutes as needed to ensure that it’s soft enough.
4. Cream vegetables with a fork. Serve baby nothing warmer than
room temperature.
Brenda Balceda | Distributor | Everett, WA
206.518.2456 | brenda.balceda@estherbrookinc.com
Seafood Sinigang
Makes: 8 servings
Utensils:
• 3 qt. Limited Edition Gourmet Wok
Ingredients:
• Salmon • Sliced Eggplant
• Shrimp • Sliced Daikon
• Diced Tomato • Fresh Sour Kamias
• Diced Onion • Long Green Beans
• Diced Ginger • Okra
• Bok Choy • 3 tbsp Fish Sauce
• Long Green Chili Pepper
Directions:
1. Preheat wok for 3 minutes.
2. Add diced tomato, onion, ginger, and daikon.
3. Add salmon and shrimp.
4. Add seasonings, eggplant, sour kamias, long green beans, okra, and fish sauce. Add lid.
Cook until Vapo-Valve clicks. Add remaining bok choy. Allow Vapo-Valve to click again;
turn to low and cook 10 minutes.
5. Mix and enjoy!
Annabele Delos Reyes | Distributor | Honolulu, HI
808.721.5489 | annabele.delosreyes@estherbrookinc.com
Grilled Milkfish
Makes: 4 servings
Utensils:
• Smokeless Broiler
Ingredients:
• 1 piece milkfish, with scales but guts removed
• tomato, ripe, diced
• red onion, diced
• 1 clove of garlic
• ground pepper
• soy sauce
Directions:
1. Wash the milk fish. Pat it dry using a paper towel.
2. Open the incision and then rub the salt on the inside of the fish. The fish should have an
incision either above or below the belly area.
3. Meanwhile, combine tomato, onion, and garlic in a large bowl. Add the ground black pepper.
Gently stir.
4. Stuff the mixture inside the milkfish.
5. Grill the fish in medium heat for about 10 to 12 minutes per side.
6. Serve with soy sauce and steamed rice.
Ruby Sayson | Distributor | Honolulu, WA
808.382.2654 | ruby.sayson@estherbrookinc.com
Leche Flan
Makes: 8 servings
Utensils:
• 3 qt. Limited Edition Gourmet Wok
• 1 qt. Sauce Pan
• Fine mesh strainer
• Double Walled Bowl
Ingredients:
• 2 tbsp white sugar
• 3 c water
• 7 egg yolks (separated from egg whites)
• 3/4 can of condensed milk
• 1 can evaporated milk
• 1 tbsp vanilla extract
Directions:
1. Make the caramel: caramelize the 2 tbsp of sugar in the 1 qt. Sauce Pan over medium
heat until evenly brown. Make sure it is completely melted with no granules left. Tend to
it closely to prevent it from burning, which can result in a very dark color. Set aside and
allow it to cool.
2. Boil 3 cups of water in the 3 qt. Gourmet Wok while proceeding
with mixing the Leche Flan in the next step.
3. To make mixing easier, break the yolks and whisk in the
condensed milk in the double walled bowl. Gently add the
evaporated milk. Stir in one direction to keep from introducing
too much air as air will cause bubbles on the flan when cooked.
4. To ensure a silky smooth consistency, strain the mixture using a
fine mesh strainer (to remove any stray egg whites) directly into
the 1 qt. Sauce Pan that has the caramelized sugar at the bottom.
5. Place the 1 qt. Sauce Pan inside the 3 qt. Gourmet Wok. Cover. Set
temperature to medium on your stove and cook for 27 minutes.
6. After cooking. allow to cool for 20 minutes, then refrigerate to
chill and completely set. Keep refrigerated for at least 3-4 hours
or overnight.
7. When ready to serve, invert on a round plate. Bon Appétit!
Brenda Balceda | Distributor | Everett, WA
206.518.2456 | brenda.balceda@estherbrookinc.com
Spaghetti Squash Carnivale
Makes: 2 servings
Utensils:
• 3 qt. Sauce Pan with Cover
• 3 qt. Perforated Basket
• 11” Skillet with Cover
Ingredients:
• 1 oz. Parmesan Cheese • 1 green bell pepper, (cut 2” strips)
• 1 medium onion • 1 red bell pepper, (cut 2” strips)
• 2 small zucchini • ¼ cup chopped fresh basil
• 1 cup loosely packed fresh spinach • 1 Tbsp minced fresh parsley
• 4 cups water • 1 cup cooked chickpeas
• 1 med. spaghetti squash (2 lbs.) • 1 cup tomato sauce
• 2 Tbsp olive oil • Dash ground black pepper
Directions:
1. Process cheese using No. 1 cone; onion and zucchini using
No. 4 cone; spinach using No. 5 cone.
2. Pour water into the sauce pan; bring to boil over
medium heat. Place whole squash in steamer inset and
position on sauce pan. Cover; steam 30 minutes or
until tender.
3. While squash is cooking, in skillet over medium
heat, preheat oil in 2 minutes; add onion, green
and red peppers. Cook and stir until crisp-tender,
about 3 to 4 minutes. Add zucchini, spinach, basil
and parsley; cook and stir until spinach is wilted.
Add chickpeas, tomato sauce and pepper; stir.
Cover; cook until Vapo-Valve clicks, reduce heat
to low and cook 5 minutes. Remove from heat.
4. When squash is tender, using serrated knife
and holding squash with potholder, cut in half
lengthwise. Scoop out seeds. Using fork, scrape
spaghetti-like strands from squash. Arrange squash
in heated large shallow serving dish. Spoon hot
sauce over squash; sprinkle with Parmesan cheese.
Jon Dickman | Distributor | Kennewick, WA
509.873.9123 | jon.dickman@estherbrookinc.com
Revive Stale Breads
Utensils:
• Electric Oil Core Skillet
Ingredients:
• This method can be used for all types of stale breads
including dinner rolls, pandesal, Spanish bread, Cheese
bread, Ensaymada, pastries, Pan de Coco, Bagels,
Croissants, Sweet bread, Hopia, and more.
Directions:
1. Place stale breads in the
Electric Oil Core Skillet.
2. Set temperature to 250
degrees and the timer to
12 minutes. Voila! Yummy!
Crunchy outside and soft
inside. They’ll taste freshly
baked!
Brenda Balceda | Distributor | Everett, WA
206.518.2456 | brenda.balceda@estherbrookinc.com
Natural Fruit and
Vegetable Wash
Ingredients Needed:
• 1/2 cup of white vinegar or apple cider vinegar
• 1 1/2 cups of water
• 10 drops of lemon essential oil or 1/4 cup of lemon juice
• glass spray 16 oz bottle (I advise against using plastic as both the vinegar and essential
oils can corrode the plastic)
Directions
1. Combine ingredients in the 16 oz glass spray bottle.
2. When all three ingredients are added to your bottle, you can gently shake the bottle and
it’s ready to use!
3. Spray your produce. Allow it to sit for 10-15 minutes on the counter.
4. Rinse in cold water. Then rinse again in cold water and your fruits and veggies are ready to
eat or prepare!
Jon Dickman | Distributor | Kennewick, WA
509.873.9123 | jon.dickman@estherbrookinc.com
Easy Fruit Salad
Makes: 6-8 servings
Utensils:
• Food Processor
• 3 qt. Double Walled Bowl
Ingredients:
• 3 bananas
• 2 crisp red apples
• 8 oz blueberries
• 1 ripe cantaloupe
• 16 oz strawberries
• 1 lemon
Directions:
1. Process bananas and strawberries on the No. 5 cone.
2. Process apples and cantaloupe on the No. 3 cone.
3. Zest the lemon on the No. 1 cone. Once zested, quarter the lemon. Remove the guard on the
food processor, and lay the lemon quarters on the cone. Process, retaining juice and pulp.
4. Combine all ingredients in the large bowl and toss gently. Serve immediately or refrigerate.
Jon Dickman | Distributor | Kennewick, WA
509.873.9123 | jon.dickman@estherbrookinc.comIf you love Saladmaster, share us with
your friends and family!
The Saladmaster Food Processor, featured in several of this month’s recipes, and
the Limited Edition 3 qt Gourmet Wok, featured in the Salmon dish, are just two
of the Premium Hosting Rewards you can earn for referring 3 couples to see our
cooking show. Ask your Estherbrook Cooking Coach for more information!
Kennewick, WA | Pasco, WA | Everett, WA | Honolulu, HI
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