Use and Care Manual

BAKING RECIPES (cont.)
CHICKEN WITH QUINOA AND VEGGIES SERVES 4
1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 small onion, chopped
2 skinless, boneless chicken breast
halves - cut into strips
2 tablespoons extra-virgin olive oil
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice
SAUTÉ 2 tablespoons of olive oil Inner Pot; cook and stir the chopped garlic and onion
until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until
the chicken is still slightly pink in the middle, about 5 more minutes. Remove the cooked
chicken and set aside. Pour 2 more tablespoons of olive oil into the inner pot and SAUTÉ
the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Remove from inner
pot and set aside.
Add quinoa and chicken broth to inner pot and use SAUTÉ function to bring to a boil.
Stop the Cooker and carefully place roasting rack into the inner pot over the quinoa and
place chicken onto the roasting rack. Sprinkle with feta cheese, basil leaves, and lime
juice. Set to BAKE at 300° for 15 minutes. Once done, add the cooked zucchini and
tomatoes and mix well.
MAPLE SALMON SERVES 4
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
2 cups water
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place
salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the
dish, and marinate salmon in the refrigerator 30 minutes, turning once. Pour the water
into the Multi Cooker's inner pot. Place roasting rack into the inner pot. Place baking
dish onto the roasting rack. BAKE at 400° for 20 minutes or until easily flaked with a fork.
RED VELVET MINI CUPCAKES (MAKES 12)
1 1/8 cups sifted cake flour (10 tbsp)
1 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups sugar
1/4 cup butter, softened
1 egg
1/2 cup buttermilk
1 1/2 tsp red food coloring
1/2 tsp apple cider vinegar
1 tsp vanilla extract
You will need at least 1 oven-safe silicone mini muffin tray that must be purchased
separately from the Multi Cooker.
Grease 12 mini muffin cups, or line with paper muffin liners. In a medium bowl, sift
together cake flour, cocoa, baking powder, baking soda and salt. In a small bowl, whisk
together buttermilk, food coloring, vinegar and vanilla extract. In a large bowl, cream
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