Fundamental Cooking Class
This class is created for the customers’ first TFK cooking class. If you have not yet been to one of our cooking classes, this is the class for you. You will learn a few adjustments that will make cooking fast and easy, as well as learn tips and techniques to maximize the value of your TFK products. No Charge for customers! Tuesday, April 25 at 6:30 pm
Cooking Under Pressure:
All in One Class
Many of our customers have asked for a TFK Pressure Cooker class. Some customers have said they have only made a few meals in the pressure cooker and others say they lack confidence in trying new recipes. We
would like to invite you to this class to learn the versatility and countless meals, side dishes and desserts you can prepare in your TFK pressure cooker! In this 90 minute cooking class, multiple dishes will be prepared using different techniques. Wine and Food Sampling included.
$15 per person or $25 per couple, pre-payment required.
Call 414-312-8104 to pay and reserve your spot.
Space is limited to 20 guests
Saturday, April 29 at 11:00 am
Spring has sprung! Well, at least that is what I keep telling myself, as my yard is a muddy mess and the gray, rainy days seem to just keep flooding my backyard a little more with each passing day. I guess I will find reassurance from the age old saying, “April showers, bring May flowers”. Well, until I am able to pick fresh flowers from my own garden, I will continue to spoil myself with a fresh boutique to adorn the center of my table, which I will surround with delicious home cooked meals.
In this edition, we have a few family favorites that have been shared, as well as an AIO breakfast idea to help bring some life to that most important meal of the day. Additionally, we have included the dirty and clean dozen lists when it comes to fruits and veggies you eat, and last, but not least, a link to a guide to all of the accessories that work in your AIO to make it the versatile cooker it’s meant to be. We hope that you enjoy our spring edition!
THE DIRTY DOZEN
To read the full article, visit MBG: What Fruits & Veggies Have The Most
The Environmental Working Group sets out to assemble a list each year of fruits and veggies that are grown conventionally, but contain an abundant amount of pesticides, pesticides that remain on our produce even after they have been washed, and in some cases, peeled. The purpose of the studies is to help consumers understand the risks, as pesticides have been proven through research to not be beneficial for our health, especially in infants and young children. The lists are created in hopes that families will keep these fruits and vegetables in mind as they shop, working to purchase organic items in lieu of conventionally grown, pesticide ridden, “dirty” produce.
5. Peaches 6. Pears
11. Sweet bell peppers
1. Sweet corn *
6. Frozen sweet peas
7. Papayas *
11. Honeydew Melon
Wash Those Fruits & Veggies
Written by: Emma Gin
You should always wash your fruits and vegetables before you eat them, even if you plan to peel them. They should even be washed if they came from your own garden. Non-organically grown produce may contain residual pesticides on their skin that can be transferred to your hands or mouth. Home-grown fruits and vegetables potentially carry harmful bacteria that can make you sick. To make sure that your produce is safe, clean it with a lemon juice solution. The acid it contains effectively removes dirt, pesticides and bacteria.
Rinse your fruits and vegetables off under a running tap. Rub the flesh with your hands to loosen any dirt.
Mix a solution of 1 part vinegar, 1 part lemon juice and 3 parts water
Fruit & Veggie Cleaner Spray
• 1 tablespoon fresh lemon juice
• 1 tablespoon baking soda
• 1 cup water
For the spray; put all ingredients into a spray bottle (be careful as it will foam up). Shake gently to mix, then spray on veggies or fruit. Allow to sit for about 2-5 minutes, then rinse under cold water.
ter in a large bowl.
Immerse the fruits and vegetables in the solution; allow them to sit for 2 minutes.
Remove the fruits and vegetables from the solution. Scrub them with a vegetable brush.
Rinse the fruits and vegetables off under the tap.
Dry the produce with a clean, lint-free towel or a paper towel.
1. Slice french bread into cubes.
2. Grease a glass heat proof bowl (i.e. pyrex) that is 7 inches in diameter.
3. Add a layer of bread to the bowl.
4. Layer one sliced banana over the bread, then sprinkle one tablespoon of brown sugar over the bananas.
5. Melt the cream cheese 30-45 seconds until it’s creamy enough to spread. Cover the bananas and bread with cream cheese.
6. Add the rest of the bread to the bowl and layer one more sliced banana over the bread.
7. Sprinkle one tablespoon of brown sugar over the bananas and half of the pecans over the top.
8. Place sliced butter pieces over the bread as the top layer.
9. In a mixing bowl, beat the eggs with a whisk. Whisk milk, white sugar, vanilla, and cinnamon into egg mixture.
EGG-SELENT EASTER EGGS
Hard Boiled Eggs in the AIO
Place a rack, steamer basket or heat proof bowl (7" diameter) in your pressure cooker.
TFK Cooking Show
BANANA FRENCH TOAST
5-6 slices of french bread, cubed
4 bananas, sliced
2 tablespoons brown sugar
¼ cup cream cheese nally published on Living Lo
½ cup milk
1 tablespoon white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons chilled butter, sliced
¼ cup pecans, chopped
Pure maple syrup (optional)
Add 2 cups of water, water doesn't need to touch the eggs. Add up to 10 eggs on the rack, the eggs can touch.
Close and seal cover. Set pressure cooker to 8 minutes. When done, release steam. Open cover when pressure is released. Let cool, peel and eat. Hard boiled eggs cooked in a pressure cooker seem to be easier to peel.
10. Pour egg mixture over the bread, making sure to coat the bread well.
11. Pour ¾ cup water into the AIO and place a trivet on the bottom. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of a large foil strip.
12. Center the pan on the trivet or foil strip and lower it into the pressure cooker.
13. Lock the lid in place. Set the timer for 25 minutes.
14. When timer goes off, turn off the pressure cooker and turn the steam release valve to “venting” to release the pressure. When the pressure valve drops, remove lid and remove dish from pressure cooking pot.
15. Let set for 5-6 minutes, then top with sliced bananas, nuts and maple syrup before serving.
Note: If you own an AIO and are wondering what accessories you can use within your pressure cooker, click the AIO Accessories link and check out what accessories work & where to buy them.
WHICH CONE TO USE?
A QUICK SALAD MACHINE GUIDE
Cone # Cone Uses
1: Shredder Cheese, lemon/lime (zest),chocolate
2: Shoestring Zucchini (zoodles), potatoes (hash browns)
3: French Fry Potatoes, Cabbage (salad)
4: Slicer Vegetables, Sausage
5: Waffle Cone Vegetables, Fruits, etc.