Gluten Free and Vegan Roasted Butternut Squash Mac and Cheese

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

This Gluten-free and Vegan Butternut Squash Mac and Cheese is healthy and delicious. It’s so easy to make and oh so creamy … but sssshhhhh, don’t tell your family there’s no dairy in it!

What I love about this Butternut Squash Mac and Cheese recipe is that it combines two of my favourite comfort foods: pasta and cream sauce!  Butternut squash isn’t only the colour of cheddar cheese, but makes a super creamy sauce when it’s cooked and blended.  Although I’m not lactose intolerance, I’m finding these days my body doesn’t seem to react too fairly when I consume dairy products, so my search for an amazing creamy sauce (without the cheese) was on!

After trying a few recipes I found on the internet, I decided to create my own (inspired by a combination of 2-3 recipes). As I’ve written many times, my son is the pickiest of eaters — if he knew butternut squash is a “vegetable”, I’m pretty sure he wouldn’t touch this dish again. Luckily for me, he couldn’t tell the difference! My butternut squash creamy sauce isn’t too strong in flavour or spice and by making this vegan version of mac and cheese , it is a great way to sneak in some healthy veggies and make this traditional dish more nutritious.  

What You’ll Need in this Recipe:

  • Pasta – You can use any type of pasta you like; whole wheat, gluten free or regular. However, I used Brown Rice pasta in the shape of shells as a gluten-free option.
  • Butternut Squash – Try to buy a medium sized butternut squash for this recipe. If you buy a really large squash, you can freeze the rest in a tightly sealed freezer bag up to 3 months. They also sell pre-cubed butternut squash in the produce aisle, if you don’t want to peel and cut your own.  Or, you can buy the cubed frozen butternut squash in the freezer aisle.
  • Plant Based Milk – I usually have almond or cashew milk around but you can use any kind of plant based milk you like, just make sure it’s plain and unsweetened.
  • Nutritional Yeast – There are quite a few spices in this recipe but the most important is nutritional yeast. It’s what gives the butternut squash mac and cheese its’ cheesy flavour without adding any dairy.  It’s usually sold in the natural food section of your grocery store, or in the spice aisle at Whole Foods, but in my case, I had to order it from Amazon as the two grocery stores I went to were completely sold out.
  • Almond Flour (optional) – I use almond flour (toasted in the oven for 5 – 10 minutes) — instead of breadcrumbs — for a true gluten-free recipe.

How to Make Gluten-Free Butternut Squash Mac & Cheese

This recipe is really easy to make and there are only a few steps:

  • You start by washing the outside of the Butternut Squash before cutting in half lengthwise. Scoop out the seeds, brush with olive oil and season with salt and pepper.  Roasted squash always has tons of flavour, so this is how I like to cook mine. I used the Superheated Steam Oven at 400°F in the Supersteam Roast function for 20 to 25 minutes, however if using a conventional oven, roast at 400°F for 25 to 30 minutes.
  •  Add the roasted butternut squash by scooping out the insides into a high powered food processor or blender along with almond milk, spices and the nutritional yeast. Blend until it’s silky smooth.
  • Cook your favourite pasta according to package directions (usually, adding pasta to a pot with lightly salted water, bring water to a boil and simmer until tender), drain and then pour the butternut squash cream sauce and mix together. And … serve and eat! 
  • If so desired, you could put it in a baking dish and bake it in the oven at 350°F for about 15 minutes to get a nice crust on top.
  • Optional: Set a rack in center of oven and preheat to 350°F. Spread almond flour on parchment or silicone lined baking sheet and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Then sprinkle a tablespoon or two on top of your mac and cheese prior to serving!
Roasted butternut squash

INGREDIENTS

  • 2 cups of Brown Rice pasta
  • 1 medium sized butternut squash
  • 1 cup plain, unsweetened almond milk (you can add an extra 1/2 cup if it’s too thick)
  • 1/3 cup nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup almond flour

INSTRUCTIONS

  1. Preheat Superheated Steam Oven at 400°F in the Supersteam Roast function.
  2. Wash butternut squash, cut it in half length wise, and cook for 20-25 minutes in the bottom tray of oven.
  3. Scoop out butternut squash and add to a blender along with the almond milk, nutritional yeast and all the spices. Blend until creamy, about 1 minute.
  4. Cook pasta according to package directions, drain and add back to the pot. Pour butternut squash sauce over the top and mix until combined. You can turn the stove heat on, if you need to warm it up. Serve and eat!
  5. If so desired, you could put it in a baking dish and bake it in the oven at 350°F for about 15 minutes to get a nice crust on top.
  6. Optional: Preheat Superheated Steam Oven at 350°F in the Convection Bake function. Spread almond flour on parchment or silicone lined baking sheet and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Then sprinkle a tablespoon or two on top of your mac and cheese prior to serving! Topping off with some chopped basil and red pepper flakes makes this dish look too good to eat!

Are Steam Ovens Worth Buying?

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

Since the start of the new year, many resolutions have been made to develop a better lifestyle. As if making it to a workout class or finding a treadmill in your new gym wasn’t hard enough, now cooking a meal full of nutrients is thrown into the mix.

At Sharp, we try to cook with the most beneficial appliances and ingredients to keep our lifestyles moving in the right direction. An abundance of research gathered about the benefits of cooking with a superheated steam oven has helped guide us through our cooking journey.

Your first steam oven purchase can be quite an investment; there’s no denying that. Through this article, we hope to give you a better understanding of what a superheated steam oven is and if it is the right choice for your lifestyle.

What is Superheated Steam?

You may be asking yourself what superheated steam is, what exactly are the steam oven benefits, and why it has become more of a trend over the past few years. Superheated steam is steam put in contact with additional heat, making the steam temperature rise with pressure.

In a recent study published in the Korean Journal for Food Science of Animal Resources, superheated steam food samples scored the highest “among the sensory characteristics, tenderness score, juiciness score, and overall acceptability score.” After extensive research, our team has also gathered that “steamed vegetables maintained a better texture quality than boiled vegetables” and that “steamed sweet potatoes had an increase in antioxidant activity.”

How a Superheated Steam Oven Works

Believe it or not, a superheated steam oven works much as a convection oven does. A notable benefit over the traditional oven found in most of our homes, a superheated steam oven has proven to be cleaner. The Sharp SuperSteam+ Built-in Oven (SSC2489DS) is a hybrid convection oven that uses heat and water to cook. It has 5 high-performance cooking modes, including Steam, Steam Bake, Convection Bake, Super Steam Grill, and Super Steam Roast. The combination of superheated steam and conventional, radiant heat in cooking modes means that your food will be crispy and browned on the outside, moist and delicious on the inside.

In the aforementioned Korean Journal of Food Science, researchers found that “moisture content and lightness value were higher in superheated steam cooked chicken steak than that of boiling, grilling, and microwave cooking.” And a three-in-one combination wall oven like the Sharp SuperSteam+  Built-in Wall Oven offers versatility. You have the option to cook with superheated steam at browning temperatures, radiant heat, and convection or with gentle and regular steam.

The Sharp SuperSteam+™ Built-in Oven uses a Hybrid Convection System that circulates the hot air, steam, and super steam through a damper duct system. Heat is delivered through the upper and back of the oven, as well as the top of the oven. Unlike conventional radiant ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blown onto food, the food tends to cook more quickly as opposed to merely surrounding it.

How to Cook in a Superheated Steam Oven

Cooking with superheated steam has never been easier than it is today. The Sharp SuperSteam+ Built-In Wall Oven has a Smart Cook feature that offers built-in recipes and pre-set cook options, which take the guesswork out of cooking. There are healthy menu categories and easy controls accessible through the touchscreen. You can also connect to your home network to enable remote control operation of common features, like preheating, and receive push notifications to your mobile phone. Use the app to access 43 additional recipes found with step-by-step instructions on how to prepare and cook in your SuperSteam+™ Built-In Wall Oven!

The SuperSteam+ app also keeps you connected with our Spotlight section – your source for Helpful Hints, Inspired Innovations, and new manual cook recipes from our vibrant, online community at Simply Better Living. With additional recipes and tips available online, everyone can get started cooking with superheated steam right away. Sharp’s steam oven’s benefits go beyond versatile cooking options. The oven’s interface gives you expert guidance to make mindful and delicious meals you will love. Our Smart Cook feature offers built-in recipes and pre-set cook options that take the guesswork out of cooking while the Manual settings put you in control of the oven.

What Can You Do with Your Sharp SuperSteam+ App?

  • Preheat your oven remotely!
  • Access more menus via the app.
  • App provides cook times and temperatures for some of your favorite foods.
  • Enjoy Smart Recipes with full-colour, step-by-step instructions.
  • Save your favorite and most frequently used foods for quick and easy access.
  • Keep up to date with all things that Sharp under the Spotlight section and access great recipes, ideas, and tips!
  • Push notifications to your mobile device to let you know when your oven has finished preheating and when your food is ready.

Pinterest has also become a valuable resource for many aspiring cooks. It offers various superheated steam oven recipes that will make cooking in your new oven a breeze. To find more superheated steam oven recipes, check out the “Recipes” tab on our blog. Please share your favorite recipes with us in the comments down below.

Kitchen Design Trend: Floating Shelves

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

Suppose you’re new to Simply Better Living, welcome home! It’s no secret that I LOVE to discover modern and noteworthy kitchen trends. In all honesty, my weekends are spent walking through a local retail store in the kitchen section, scrolling through design boards on Pinterest, or watching HGTV. So it doesn’t come as a surprise to my friends and family when I discover unique kitchen trends that I want to incorporate into my home.

Floating Shelves for Your Kitchen

One of my favorite trends that I have seen everywhere? Floating kitchen shelves! These shelves offer just as much storage space as traditional cabinets with the added convenience of being completely open and accessible. Besides being a convenient choice for many kitchens, I love the way these open shelves look.

Below I’ve highlighted some of my favorite inspiration shots of floating shelves, although I have to warn you that seeing these may cause you to replace your cabinets with these shelves instead!

Tea & Coffee Bar

Floating Shelves for Small Spaces

One of my favorite uses for open shelves is to section off a separate space in the kitchen for a tea and coffee bar. I love to start our morning with a cup of hazelnut coffee. Having a different section of my kitchen for all my tea and coffee must-haves is convenient and adds a café feeling to my kitchen.  The whole space gives off a cozy feel that makes me want to curl up with a big cup of coffee and a good book!

Small Spaces

Floating Shelves for Small Spaces

One of the most common complaints about kitchen spaces is that they feel too small or cramped. A simple way to open up a kitchen is to incorporate open floating shelves. Traditional cabinets can often make your space feel closed off… but the openness of these shelves allows for even the smallest kitchen spaces to feel light and airy. Pro tip: If your kitchen is small, counter space, as well as shelving space, is crucial. Consider incorporating a Sharp Microwave Drawer or a Sharp Over-the-Range Microwave Oven to free up your precious counter space and provide an overall sleek and modern look.

Live Edge

Live Edge Floating Shelves

A live edge floating shelf is one of my favorites takes on this trend. The raw edges on these shelves incorporate the wood’s original look into any kitchen space, allowing for an overall natural and organic feel. I especially loved how the above photo includes knots from the original wood into the shelves.

I have a pretty good feeling that this floating kitchen shelf trend isn’t going away anytime soon, and we’ll be on the hunt for more fun ways floating shelves are being incorporated into kitchens. Do you have a favorite inspiration photo of floating shelves? Let us know on Twitter!

Mindful Work-from-Home Snack Ideas

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada.  

We’ve all been there: it’s 3:00 pm during a busy workday, and hunger hits! It can be easy to gravitate towards a bag of chips or sugary granola bar because it’s pre-packaged and ready to go, but oftentimes those snacks will leave you feeling unsatisfied and hungrier. We are sharing some of our favorite go-to snacks to have during the week that is simple to prep the night before or require only a few minutes to put together. Whether you’re craving something salty or sweet- we’ve got you covered!

Homemade Hummus

hummas

Hummus is one of our favorite snacks because it is so versatile and can be paired with various foods like fresh veggies, crackers, or toast! This recipe from Inspired Taste is versatile and tastes so delicious; you’ll never repurchase store-bought hummus again.

Ingredients:

chick peas

  • 1 (15-ounce) can chickpeas
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons water

Instructions:

  1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  3. Most likely, the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate for up to one week.

Frozen Dark Chocolate Peanut Butter Banana Bites

banana bites

Curb your sweet tooth with these mouthwatering chocolate peanut butter banana bites from Not Enough Cinnamon! These are a delicious, mindful choice, including healthy fat from peanut butter, potassium from the banana, and antioxidants from the dark chocolate. We love to add a bit of flaky sea salt on top to finish them off! YUM!

Ingredients:

  • 3 bananas ripe but still firm
  • 1/4 cup peanut butter or your favorite nut butter
  • 10 oz dark chocolate
  • 2 teaspoons coconut oil *optional but recommended!

banana bites

Instructions:

  1. Cut the banana into slices (about 1/4 inch – 0.7 cm each). Set aside half of the slices and arrange the other half on a baking sheet lined with parchment paper.
  2. Heat peanut butter in the microwave on low/medium for about 30 seconds to 1 minute, stirring in between, until it’s smooth and easily spreadable.
  3. Spoon about one heaped 1/4 teaspoon (up to 1/2 teaspoon if the banana is large) on the banana slices you arranged on the baking sheet. Top with the other half of the banana slices you set aside earlier. Freeze for two hours.
  4. When the banana sandwiches are frozen, prepare the chocolate. Place chopped chocolate (or chocolate chips if using) in a microwave-safe bowl along with the coconut oil (it helps the chocolate melt and stay smooth).
  5. Microwave on low/medium heat in 30 seconds bursts, stirring between each until chocolate is fully melted and glossy (watch carefully, so the chocolate doesn’t burn).
  6. Prepare another baking sheet (or a plate) with parchment paper. Take two to three bites out of the freezer. One by one, dip them in the melted chocolate and, using two forks, “roll” them in chocolate to cover all sides.
  7. Remove excess chocolate and place it on a prepared baking sheet. Repeat with remaining frozen sandwiches.
  8. Place the chocolate covered bites back in the freezer until set. Once they are set, you can transfer them to a container. Store in the freezer.

Homemade Potato Chips

potato chip

Ditch the bag of oily chips and make your own using this recipe from Bowl of Delicious! It’s SO simple and only requires 3 ingredients! Bake using our SuperSteam+ Wall Oven or Superheated Steam Countertop Oven for best results.

Ingredients:

  • 2 cups of thinly sliced potatoes of any kind will work (about 2 medium-sized potatoes)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • Other spices, such as black pepper, paprika, garlic powder, chili powder, etc. *optional

Instructions:

potato chip

  1. Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, mix the potato slices (2 cups) and olive oil (1 tablespoon). Mix well, so every surface of every slice of potato is covered evenly- you may want to use your hands for this since the sliced potatoes may stick together.
  3. Place the sliced potatoes on the prepared baking sheet, making sure they don’t overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon)and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in the oven. At the same time, it cools off 15-30 minutes (this is optional if you’re in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them through- the residual heat can quickly burn them if you aren’t careful!).
  4. Serve potato chips plain or with your favorite dipping sauce.

Crunchy Granola Clusters

granola clusters

Trail mix is so 2020. Upgrade your snacking with this granola recipe from blogger, From Scratch Fast! We love topping our yogurt off with this or grabbing a handful when we need something crunchy and nutrient-dense.

Ingredients:

  • 1 ½ cups old fashioned rolled oats, divided
  • 1 cup pecans
  • ½ cup walnuts
  • ½ cup pumpkin seeds
  • ½ cup coarsely chopped dried fruit, such as apricots, dates, cranberries, currants, cherries, etc.
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1/3 cup maple syrup or honey (or a mix of both)
  • ¼ cup virgin coconut oil, melted
  • 2 teaspoons vanilla extract

Instructions:

granola clusters

  1. Preheat the oven to 300˚F. Line a large baking sheet with parchment paper.
  2. Put ½ cup of the rolled oats in the food processor and process to coarse flour. Add the remaining oats, along with the pecans, walnuts, pumpkin seeds, dried fruit, coconut, cinnamon, and salt. Pulse until the nuts are coarsely chopped, about 5-6 pulses.
  3. In a small bowl, combine the maple syrup or honey, melted coconut oil, and vanilla. Pour the syrup mixture over the ingredients in the food processor, and pulse until the mixture comes together and looks damp, about 8 pulses.
  4. Transfer the granola to the baking sheet. Using a rubber spatula, press it into a ½-inch thick rectangle, about 8×12-inches large. Bake 20 minutes. Rotate the pan 190 degrees and bake until lightly browned along the edges, golden on top, and firm to the touch, about 20-25 minutes longer.
  5. Cool the granola on the pan. Break it into clusters before serving.

Homemade Chicken Potstickers

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

These homemade Potstickers (also known as Chinese Dumplings) are easy to make and incredibly delicious. Cooked in the SuperSteam+™ Superheated Steam and Convection Built-in Wall Oven — there’s no oil splatter to clean up afterwards!

Potstickers are “steam-fried” Chinese dumplings made with round wrappers and stuffed with juicy fillings, traditionally pork and cabbage, but I modified my recipe based on my family’s preference. This recipe is not only easy, but the flavours are exactly what my family enjoys! Since I’m always watching my caloric intake, I use extra lean ground chicken breast instead of the traditional pork. However, feel free to use any protein you wish such as shrimp and ground turkey.

Potstickers are different from other Asian dumplings by their cooking method.  They are lightly browned in oil first (to get a crispy bottom), and once they have a bit of colour, water is then added to the pan. Covered while cooking (with a lid) so the dumplings can finish cooking in the steam. This steam-fry method produces a juicy dish … and that’s what potstickers are in a nutshell! 

Cooking in the SuperSteam+™ Superheated Steam Oven is similar to the “steam-fried” method using the Supersteam Roast function. What I love about this, is unlike the stovetop option, you won’t have any oil splattering when you add water to a hot pan with oil in it. The Superheated Steam Oven will produce a crispy potsticker with a juicy centre … and no oil splatter.

Enjoy these potstickers as an appetizer or serve as a meal along with your favourite salad.

This potsticker recipe is made with:

  • ground chicken: I buy extra lean ground chicken breasts from the butcher, but you can buy regular ground chicken too.
  • shiitake mushrooms:  do NOT rinse mushrooms or else they will suck up water and make your potsticker filling wet, and in turn, make your potstickers soggy.  Instead, brush off any dirt with a damp paper towel if needed.  I used my mini-food processor to finely chop the shiitake mushrooms.
  • green onions: make sure they are thinly sliced
  • ground ginger:  I prefer the flavour of ground ginger, but feel free to use fresh ginger in this recipe. You will need 1” peeled ginger, peeled and minced.
  • garlic cloves: used two cloves, minced
  • soy sauce: I use light soy sauce (or sodium reduced) so your filling won’t be too salty.
  • sesame oil:  toasted sesame oil is best but you can use regular if that’s what you have on hand
  • salt & pepper:  just a dash of each
  • water:  about 2 tablespoons for sealing wontons
  • vegetable oil:  to coat the potstickers before cooking
  • Wonton wrappers:  I purchased the square ones since that’s what my local grocery store carried. There are many recipes for homemade wonton wrappers (my fave is from China Sichuan Foods) but honestly these days, I don’t have the patience or time.

How to Fold Wrappers for Potstickers

Potstickers look fancy, but they are actually very easy to put together. With the round wonton wrappers, you add the filling, fold them in half and pinch the edges together.  Use a fork to crimp the edges together for a fancier presentation. Traditionally, you would fold the wrapper in half and pleat one side of the wrapper to seal in the filling. This is the most common way you would see at the restaurants or takeout menu.

If you cannot find the round wonton wrappers, don’t worry! The square ones are just as good. Put your filling in the centre of the wrapper, dip your finger in water and run it around the edge of the wrapper, then bring all the corners together on the top. Lightly pinch the edges together to seal in the filling.

How to Make Potstickers in the Traditional Way

These dumplings are easier to make than you might think. Here’s how:

  1. Make the potsticker filling: Just put all the filling ingredients in a large bowl and mix until combined using cleaned hands or with a spoon.
  2. Form the dumplings: Fill each wrapper with about a tablespoon of filling. Wet your finger in water, then run it along the edges of the wrapper. This will help keep it closed.
    1. If your wrapper is round: Fold the wrapper over the filling to create a half moon shape, pinching the edges closed to seal.
    2. If your wrapper is square: Scroll up to see step-by-step photos for folding square wrappers into dumplings.
  3. Pan fry the dumplings: Heat 2 tablespoons of oil in a large skillet. Lightly fry the dumplings until the bottoms are golden. 
  4. Steam the dumplings: Add 1/3 cup of water, cover with a tight fitting lid and steam the dumplings until the water has cooked away. Uncover and cook for another 2 minutes over medium-low heat.
  5. Serve: Remove from heat and serve your dumplings with soy sauce and thinly sliced green onions!

How to Make Potstickers in the Sharp Superheated Steam Oven

Follow steps 1 and 2 from above, and then:

  1. Preheat to 400°F:  In the Supersteam Roast Function, preheat to 400°F.
  2. Coat each dumpling with vegetable oil:  Using a vegetable oil spray, spray vegetable oil on all sides, including the bottom of the wonton. If you do not have a spray, brush oil all over the wonton.
  3. Cook:  Bake in batches. You can fit 15 potstickers on the pan. When oven is preheated, put the pan on TOP shelf, and steam roast for 8 mins.
  4. Serve: Remove from oven and serve your dumplings with soy sauce and thinly sliced green onions!

Ingredients

Pot Stickers

  • 40 wonton wrappers
  • 1 lb lean ground chicken breast
  • 1 cup shiitake mushrooms (finely chopped)
  • 3 stalks green onions (thinly sliced)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 2 cloves garlic (minced)
  • Salt and pepper to taste
  • 2 tablespoons water for sealing wontons
  • 2 tablespoons vegetable oil for coating wontons

Sauce

  • 1/4 cup low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • pinch of red pepper flakes
  • thinly sliced green onions

Instructions

  • Put all the filling ingredients in a large bowl and mix until combined using cleaned hands or with a spoon.
  • Lay wontons out on a clean surface.
  • Fill each wrapper with about a tablespoon of filling.
  • Wet your finger in water, then run it along the edges of the wrapper.
  • Bring all the corners together to the top. Lightly pinch the edges together to seal in the filling.
  • Repeat with remaining wrappers and filling.
  • Working in batches, arrange dumplings on sheet rack 1-inch apart.
  • Preheat oven to in the Supersteam Roast Function, preheat to 400°F.
  • Using a vegetable oil spray, spray vegetable oil on all sides, including the bottom of the wonton. If you do not have a spray, brush oil all over each wonton.
  • Bake in batches. You can fit 15 potstickers on the sheet rack.
  • When oven is preheated, put the sheet rack on TOP shelf, and steam roast for 8 mins.
  • Transfer dumplings to a platter and serve with dipping sauce (or pour sauce over dumplings).
  • Enjoy!!

Caveman Short Ribs

By Matthew Vecera, Senior Manager, Brand & Digital Marketing, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Supersteam Roast function. Temperatures and baking times are stated in the baking instructions as an option.

At some point, you’re going to eat beef. I don’t get to share this very often, but my father was a butcher. So it is safe to say that we ate well, but my father had some rules. There were some things that he would not eat or bring home for the family. These were things that he considered, allow me to paraphrase graciously here, “lesser cuts of meat.”

Plated Caveman Short Ribs

Don’t get me wrong; this worked in my favor quite a bit when I was a child because it included liver, kidney, and tongue. However, there was a downside as well. My father would never bring home chuck steak… that includes any chuck, so we never had pot roast. He would never touch skirt steak. Most of all, he would never, ever bring home short rib.

Oddly enough, times change. Modern pressure cookers brought back classic pot roast, as well as a chuck roast’s greatest aspiration, “Beef Bourguignon.”

Skirt Steak grew in popularity as a hot appetizer. And short ribs? Short ribs went from being the cheapest cut of meat in the market to being the most expensive, most sought after prize in the meat counter.

Caveman Short Ribs Preparation - Short Ribs Placed in Baking TrayCaveman Short Ribs Preparation - Short Ribs Seasoned in Baking Tray

American and European Cuisines deal with this rather tough cut of meat by cooking it for a very, very long time. Braising it until the meat is not just falling off the bone but soft. Soft enough to serve with a spoon as a ragu. And while that is heavenly, Asian cuisines embrace the chewiness and fattiness by slicing short rib very thinly, bone and all, on a butcher’s band saw, to make slices that grill in seconds and can be cut with a pair of scissors.

Caveman Short Ribs Preparation - Short Ribs Placed in SHARP Countertop Steam Oven

When given a choice, take both. I found these amazing short ribs and knew that I had to try them in the Sharp Superheated Steam Countertop Oven  or in the 24” SuperSteam+™ Superheated Steam and Convection Built-In Wall Oven (SSC2489DS).  The best part is that there is no recipe to speak of: salt, Pepper, a spritz of olive oil, and some garnish. Then 40 minutes later, you have rich, delicious, beefy goodness.

These are definitely toothsome. A gentleman would use a knife and fork. I… on the other hand, tear into them like a caveman coming off a hunger strike.

I used my favorite pan liners on the broiler tray. Seasoned both sides but cooked them bone-side-up. You want the bones’ flavors to baste the meat, and since the cooking time is so long, you want to protect the meat from the upper heat source a little.

Caveman Short Ribs Preparation - Short Ribs Baking in Tray

I set the oven to 485oF for 40 minutes. I really set it for 60 and decided that they were done at the 40-minute mark, but judge for yourself. If your meat was in the fridge, you might need to cook it longer. My short ribs pretty much came out of the grocery bag and into the oven, so 40 min was right for me. Whatever your desired doneness, you are looking for this.

The extended cooking time allows more fat to be rendered out of the meat. The superheated steam is hot enough to start the Maillard reaction on the meat’s proteins and produce the deep browning and complex flavors. Mouthwatering. A little chopped green onion (cut on the bias, please) is all that you need.

Caveman Short Ribs Served with Green Onions

The wine must be red, and it must be bold. It may be time to revisit that Merlot that fell out of fashion. It may be time to break out the deep red blends from Puglia, Italy, or Argentina. It may also be time to floss and have a nap.

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Caveman Short Ribs

Satisfy your cravings for beef with this salty, chewy, and indulgent recipe. Eat with your hands!
Course Main Course
Cuisine American
Keyword beef, short ribs
Prep Time 5 minutes
Cook Time 40 minutes
Servings 2 people
Author Matthew Vecera

Equipment

  • Sharp Superheated Steam Countertop Oven or 24” SuperSteam+™ Superheated Steam and Convection Built-In Wall Oven (SSC2489DS)

Ingredients

  • 14 Pieces Short Ribs Bone-in, square sections
  • Salt and pepper, for taste
  • Olive oil spray
  • 2 Tbsp Green onion, chopped on a bias.
  • 1 Tsp Sesame seeds Optional

Instructions

  • Using aluminum foil or a tray liner, season both sides of the short ribs with a generous amount of salt, and coarse black pepper. Turn all of the pieces bone-side-up and spray with olive oil.
    Caveman short ribs in a tray.
  • Bake at 450 degrees F for approximately 40 minutes. Cook to your desired doneness. / If using the SSC2489DS SuperSteam Oven, preheat oven to 425°F in the Supersteam Roast function, and cook approximately 40 – 45 minutes.
    Caveman short ribs in a pan entering a Sharp Supersteam Oven.
  • Garnish with chopped green onion and a sprinkle of sesame seeds.
    Caveman Short Ribs on a tray on a countertop.

Buffalo Chicken Mac and Cheese Recipe

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the SuperSteam+ Superheated Steam Built-In Wall Oven (SSC2489DS) on the Convection Bake function, or a conventional oven. Temperatures and baking times are stated in the baking instructions as an option.

Sunkissed Kitchen thought it was time to bring you some real comfort food this winter in a sea of salads! Baked mac and cheese with a surprise layer of buffalo chicken — now that is a meal that we can totally get behind any day of the week. The combo of spicy and creamy is truly out of this world! This recipe is kept gluten-free using gluten-free pasta and then blended brown rice crackers for a crunchy, golden brown topping.

However, if you do not wish to have the gluten-free element in the recipe, feel free to use traditional pasta and flower instead of arrowroot. Our Sharp Chef Michelle used a combination of Sharp appliances to create this tasty dish.  The Sharp Induction Cooktop (sorry, this cooktop is not available in Canada) was a great tool when making the delicate cheese sauces, and the Superheated Steam Countertop Oven was an excellent tool to bake the casserole in only 12 minutes! This recipe is a creamy comfort food classic elevated with a spicy buffalo chicken base! If you’re a mac and cheese lover like we are,  this is not to be missed!

Ingredients

Baked Whole Chicken

  • 4-pound chicken* whole
  • 1 teaspoon of sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • black pepper to taste

Buffalo Chicken Mac and Cheese

  • 1 pound macaroni noodles gluten-free, if necessary
  • 1 tablespoon butter
  • 1/2 cup buffalo wing hot sauce
  • 1/2 cup breadcrumbs gluten-free (brown rice crackers, blended into a flour)

White Cheddar Cheese Sauce

  • 2/3 cup chicken broth
  • 1 clove garlic minced
  • 1/4 teaspoon mustard powder
  • 4 cups aged white cheddar cheese shredded
  • 1 1/2 tablespoons arrowroot

Instructions

Baked Chicken

  1. Rub chicken with salt and spices, and place in a shallow baking dish.
  2. Bake in the Sharp Superheated Steam Countertop Oven on 425º F for  50 minutes on the BAKE/REHEAT setting.
  3. If using the Superheated Steam Oven, preheat oven to 425º F on SUPERSTEAM ROAST setting, and bake for 50-60 minutes.
  4. If baking in a conventional oven, preheat the oven to 425º F. Cover the chicken and baking dish with foil tightly and bake for 1 hour. Uncover, and bake for another 30 minutes to brown.
  5. Once the chicken has cooled some, remove the chicken from the bones and shred it into bite-sized pieces.

Buffalo Chicken Mac and Cheese

  1. Boil water and cook pasta per package instructions.
  2. Prepare the buffalo chicken by melting butter in a frying pan and then adding the hot sauce. Add the shredded chicken and mix to coat.
  3. Add the buffalo chicken to the base of a 9×9 baking dish.
  4. Prepare cheese sauce by adding the broth to a saucepan over low heat. Set the Sharp Induction Cooktop to level 1 for the simmer enhancer feature. If using a standard cooktop, turn on the lowest setting.
  5. Add mustard powder and garlic to the broth, and stir until the broth has warmed.
  6. Sprinkle the cheese with arrowroot, and stir to coat gently.
  7. Add the cheese to the broth, and use a fork to mix it well. “Whisk” the cheese until a very smooth and slightly thin cheese sauce is formed. If the sauce seems too thick, add a little more broth to thin it out, so it easily coats the pasta.
  8. Pour the cheese sauce over the drained pasta, and mix to combine.
  9. Add the pasta to the baking dish in a layer over the buffalo chicken.
  10. Top the macaroni with a dusting of breadcrumbs.
  11. Bake in the Sharp Superheated Steam Countertop Oven for 15 minutes on the Broil/Grill function at 450º F until the breadcrumbs are toasted and the casserole is heated throughout.
  12. If using the Superheated Steam Oven, preheat oven to 450º F on CONVECTION BAKE setting, and bake for about 15 minutes until the breadcrumbs are toasted and the casserole is heated throughout.
  13. If baking in a conventional oven, preheat the oven to bake at 425º F, then bake for 20 minutes until the breadcrumbs are golden brown.
  14. Serve with carrots and celery, or sprinkle on blue cheese.

Recipe Notes

*Save time by using a precooked chicken.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8 people

Calories: 484kcal

Nutrition 

Calories: 484kcal | Carbohydrates: 49g | Protein: 22g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 488mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12.2% | Vitamin C: 1.8% | Calcium: 43.2% | Iron: 8.3%

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