March 2021 Cooking School

• 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

March 2021Cooking School

Recipe Book

Huevos RancherosServings: 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, WA509.948.6989 | [email protected]

Baby & Toddler FoodsMakes: 8-10 servings

Utensils:• Food Processor• 1 qt. Sauce Pan with Cover• 11” Large Skillet

Brenda Balceda | Distributor | Everett, WA206.518.2456 | [email protected]

Asparagus, whole spears ..................................... 5-7Beans, green or wax ............................................. 8-10Beets, red, whole medium ............................50-60Broccoli spears ........................................................... 5-7Brussels sprouts ..................................................... 9-10Cabbage, sliced ..........................................................4-6Carrots, sliced ........................................................... 9-10Cauliflower, separated .......................................... 6-8Celery, sliced ............................................................. 9-10Corn, kernels, frozen.................................................1-2Corn-on-the-cob .................................................. 10-12

Okra, small, whole ................................................... 6-8Onions, sliced ............................................................ 8-10Peas, fresh or frozen ................................................ 2-3Peppers, green or red .............................................3-4Potatoes, sweet, cubed ....................................15-20Potatoes, white, whole, medium ............... 20-25Snow peas...................................................................... 2-3Spinach, fresh .............................................................. 2-3Squash, summer, sliced ........................................4-6Squash, winter, diced ......................................... 10-13Zucchini 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.

Vegetables and Cooking Minutes:

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.

Seafood SinigangMakes: 8 servings

Utensils: • 3 qt. Limited Edition Gourmet Wok

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, HI808.721.5489 | [email protected]

Ingredients:• Salmon• Shrimp• Diced Tomato• Diced Onion• Diced Ginger• Bok Choy• Long Green Chili Pepper

• Sliced Eggplant• Sliced Daikon• Fresh Sour Kamias• Long Green Beans• Okra• 3 tbsp Fish Sauce

Ruby Sayson | Distributor | Honolulu, WA808.382.2654 | [email protected]

Grilled MilkfishMakes: 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.

Leche FlanMakes: 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!


Jon Dickman | Distributor | Kennewick, WA509.873.9123 | [email protected]

Spaghetti Squash CarnivaleMakes: 2 servings

Utensils: • 3 qt. Sauce Pan with Cover• 3 qt. Perforated Basket• 11” Skillet with Cover

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.

Ingredients:• 1 oz. Parmesan Cheese• 1 medium onion• 2 small zucchini• 1 cup loosely packed fresh spinach• 4 cups water• 1 med. spaghetti squash (2 lbs.)• 2 Tbsp olive oil

• 1 green bell pepper, (cut 2” strips)• 1 red bell pepper, (cut 2” strips)• ¼ cup chopped fresh basil• 1 Tbsp minced fresh parsley• 1 cup cooked chickpeas• 1 cup tomato sauce• Dash ground black pepper

Revive Stale BreadsUtensils:

• 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!


Natural Fruit and Vegetable WashIngredients 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)

Directions1. 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!



Easy Fruit SaladMakes: 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.

If 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 estherbrook.saladmaster | estherbrookinc.com

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March 2021 Cooking School