Fresh Ideas

Create delicious meals with a little help from the Oster® brand!

Start the Week Greek

Delicate and delicious lamb chops are the star of this meal prepared with Mediterrean spices.

  • 1 can (about 15 oz) chickpeas, rinsed and drained
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons torn fresh mint leaves (optional)
  • 2 teaspoons dark sesame oil
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper or
    1/4 teaspoon hot pepper sauce

Combine all ingredients except fresh mint leaves in Oster® Versa® Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade.

Garnish with fresh mint.

Makes 4 servings

  • 2 lbs lamb rib roast (8 ribs) with back bone
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tsp dried herbes de Provence
  • 1 tsp dried thyme
  • 1/2 tsp dried Rosemary
  • 1 1/2 tsp salt
  • 1/2 tsp coarse ground pepper
  • 1 large sweet potato, peeled and cut into 1 1/2-inch pieces
  • 8 fingerling potatoes, halved
  • 2 medium zucchini, thickly sliced
  • 2 tbsp olive oil
  • Fresh thyme or Rosemary

Trim excess fat from lamb. In small bowl, blend mustard and lemon juice; spread evenly over fat side of roast. In clean small bowl, combine herbes de Provence, thyme, Rosemary, 1 tsp salt and ¼ tsp pepper. Sprinkle evenly over mustard mixture; set aside.

In large bowl, combine vegetables with remaining 1/2 tsp salt and 1/4 tsp pepper. Add oil and toss to blend.

Place lamb in large shallow baking dish, bone side down. Surround with vegetables. Roast in Oster® toaster oven preheated to 375° F oven until meat thermometer registers 135° F for medium rare or 145° F for medium (about 1 to 1 1/4 hours) Remove from oven and cover loosely with aluminum foil; let rest 10 minutes. (Meat temperature will rise about 5° while resting.)

Serve garnished with fresh thyme and or Rosemary.

Makes 4 servings

Tuesday's Are Belissimo

Go Italian on Tuesday with lasagna with a fresh cucumber salad.

  • 1/2 ground round
  • 1 small onion, chopped
  • 2 large cloves garlic, minced medium
  • 1 can (28 oz) Italian style diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 2 oz Parmesan cheese
  • 8 oz Mozzarella cheese*
  • 4 oz Asiago cheese
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 tbsp finely chopped Italian parsley
  • 9 lasagna noodles, cooked and drained

Preheat Oster® electric skillet to 320° F, add beef and brown, stirring frequently to break into bits. Add onion and cook until tender. Add garlic and cook about 1 minute. Stir in tomatoes, tomato sauce, oregano, basil and salt. Bring to boil; reduce heat and simmer at 220° F for 15 minutes, stirring occasionally.

Meanwhile, shred Parmesan cheese in Oster® food processor using fine shredding blade. Remove from processor bowl and set aside. Shred Mozzarella and Asiago cheese using coarse shredding blade; set aside.

In medium bowl, combine ricotta cheese with shredded Parmesan cheese, egg and chopped parsley; blend well. Set aside.

Spoon 3/4 cup sauce into 11 x 7-inch glass baking dish. Place 3 lasagna noodles on sauce. Top with 3/4 cup meat sauce. 1 cup ricotta cheese mixture and 2/3 cup Mozzarella cheese mixture. Repeat layers and end with lasagna noodles and remaining meat sauce. Cover with non-stick aluminum foil and bake in preheated Oster® toaster oven at 375° F for 1 hour. Uncover and top with remaining Mozzarella cheese mixture. Bake until cheese is melted and lightly browned, about 10 minutes.

Allow to stand, uncovered for 10 minutes before serving.

Makes 6 servings

* To shred Mozzarella cheese, place in freezer about 1 hour until sharp paring knife can be inserted into cheese about 1-inch.

  • 1 medium cucumber, peeled and seeded
  • 2 medium carrots peeled
  • 1/2 small green pepper
  • 1/2 small orange pepper
  • 1 small purple onion
  • 1/4 cup Italian parsley leaves
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp coarse ground pepper

Cut vegetables into 2-inch pieces. Fill bowl of Oster® electric food chopper half full with cucumber pieces. Pulse until cucumber is coarsely chopped. Transfer to medium bowl. Repeat with remaining vegetables. Chop parsley in Oster® chopper; add to vegetables.

In measuring cup, combine remaining ingredients. Whisk to blend; pour over cucumber mixture and blend well. Cover and refrigerate until ready to serve, at least 30 minutes.

If desired, garnish with sprigs of Italian parsley.

Makes 6 to 8 servings

Wok It Wednesday

This light Asian Stir Fry gets you over hump day with crisp vegetables and tender shrimp cooked with delicious noodles.

  • 1 tbsp grated lime peel
  • 3 tbsp firmly packed brown sugar
  • 2 tbsp chili pepper paste*
  • 3 tbsp fresh lime juice
  • 3 tbsp low sodium soy sauce
  • 1 tbsp vegetable oil
  • 2 tsp sesame oil
  • 1 1/2 lbs peeled and deveined large shrimp
  • 8 cups cooked spaghetti or udon noodles
  • 1 bunch green onion cut in 2-inch pieces
  • 4 celery stalks, diagonally sliced
  • 1 cup julienne carrot strips
  • 1 cup julienne orange pepper strips
  • Cooking spray
  • 3 tbsp chopped cilantro leaves
  • 1/2 tsp salt
  • 1/4 tsp coarse ground black pepper

In measuring cup, combine first 7 ingredients. In plastic bag, combine shrimp and 1/3 cup lime mixture. Close bag and toss to thoroughly blend shrimp and marinade. Refrigerate for at least 30 minutes.

In second plastic bag, combine noodles and vegetables. Add remaining marinade. Close bag and toss to thoroughly blend noodle mixture and marinade. Refrigerate for at least 30 minutes.

Preheat electric Wok to 400° F. Spray Wok with cooking spray. Drain shrimp and discard marinade. Cook shrimp, stirring until shrimp is cooked, about 4 minutes. Remove to medium bowl and keep warm.

Add noodle mixture to Wok and cook, stirring until vegetables are just tender, about 5 minutes. Return shrimp to Wok; add cilantro, salt and pepper.

Makes 6 to 8 servings

* Available in the produce department of most grocery stores

  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1/2 small yellow onion, cut into 4 pieces
  • 1/3 cup raw cashews
  • 1-3/4 cups unsweetened light coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt, optional

COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.

SELECT programmed SOUP setting (or, BLEND on medium for 20 seconds then on high for 5 minutes), using tamper to press ingredients into blade.

Makes 4 servings

Thursday Night Classic

Pork tenderloin is tender and delicious and quick and easy to prepare!

  • 3 lbs boneless pork loin roast, trimmed and tied
  • 2 tsp canola oil
  • 1 tsp dried thyme
  • 1/2 tsp dried Rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 12 small onions, peeled
  • 1/2 cup apricot preserves
  • 2 tsp low sodium soy sauce
  • 1 tsp grated fresh ginger

Rub oil onto pork. In small bowl, combine thyme, Rosemary, salt and pepper. Sprinkle herb mixture evenly over pork. Cover and refrigerate for at least 2 hours.

Meanwhile, in measuring cup or small bowl, combine preserves, soy sauce and ginger; stir to blend. Set aside.

Place pork on rack in shallow roasting pan. Place in preheated Oster® toaster oven at 425° F for 15 minutes. Reduce heat to 325° F. Surround roast with onions.

Drizzle some of the drippings from the roast over the onions. Roast until meat thermometer registers 145° F. Spoon some of the glaze over the pork. Roast until thermometer registers 160° F.

Spoon reaming glaze over pork. Cover loosely with foil and allow roast to stand 15 minutes before serving.

If desired garnish with fresh thyme and/or Rosemary.

Makes about 8 to 10 servings

  • 3 lbs Yukon gold potatoes, peeled and cut into about 2-inch pieces
  • 1/2 cup unsalted butter or margarine
  • 2 large cloves garlic, minced
  • 3/4 cup half & half
  • 2 tbsp snipped fresh chives

In large saucepan, cover potatoes with cold salted water. Bring to boil; reduce heat and cook until potatoes are tender, about 12 minutes. Drain and place in large deep bowl.

Melt butter in same saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute, stirring.

Add half & half and heat.

Using electric hand mixer, on speed 2, mash potatoes. Add garlic mixture and continue to beat on speed 2 until potatoes are smooth and creamy. Stir in chives. Season to taste with salt and pepper.

Cover bowl with foil until ready to serve.

Makes about 6 servings

Leftover potatoes:

Place potatoes in buttered baking dish; cover and heat in preheated 350° F toaster oven 20 minutes or until heated through.

Very Veggie Friday

End the week on a veggie note with a meatless meal sprinkled with creativity and fun.

  • 2 3/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tbsp olive oil
  • 1 tsp honey
  • 2 tsp active dry yeast
  • 1 1/2 tsp salt
  • 1 1/4 cups warm water (80 - 90° F.)

Lock the work bowl in place on the Oster® processor base. Insert the dough blade. Add 1 cup all-purpose flour and 1 cup whole wheat flour, olive oil, honey, yeast and salt. Lock cover onto bowl. Lock the Food Chute Lid.

Plug the cord into an electric outlet. Press the Low button and allow the processor to run for 15 seconds to blend dry ingredients. With the processor running on low, remove the pusher and pour the water into the processor.

Let the processor run for 1 minute to blend ingredients. Remove the food chute and add 1 cup additional flour; replace food chute and let processor run for 1 minute. Add 3/4 cup flour and let processor run for 2 minutes to knead dough. Turn out onto lightly floured board and knead in enough flour to make a smooth dough. Shape into a ball and place in a greased bowl, turning to grease the top. Cover loosely with a clean dry towel or cloth. Place in a warm place, free from draft and let stand until doubled in size, about 45 minutes.

Meanwhile, make topping (recipe below).
Punch dough down to release any air bubbles. Shape into a ball. Cover and let stand 10 minutes. Lightly brush a 16-inch pizza pan with olive oil and dust with corn meal. On very lightly floured board, roll out dough to fit prepared pizza pan.

Bake in preheated oven at 425° F for 5 minutes. Remove from oven and arrange vegetables within 1/2-inch of sides of crust. Top with 2 cups shredded Mozzarella cheese. Return to oven and bake 15 minutes or until crust is golden and cheese is beginning to brown.

Makes 1, 16 inch pizza crust

Pizza topping:

In Oster® electric skillet, preheated to 320° F cook 2 cups, each, sliced zucchini and yellow squash in 2 tbsp olive oil, stirring frequently for 2 minutes. Add 1 cup, each, sliced red and yellow peppers. Cook 2 minutes longer, stirring often. Add 4 medium Roma tomatoes, cut in wedges, 2 minced large cloves garlic, 2 tsp dried oregano and 1/2 tsp salt. Cook until tomatoes are just softened. Remove from heat and set aside until ready to use.

  • 2 oz Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/4 tsp Worcestershire sauce
  • 3 cups multi-grain bread cubes
  • 1/3 cup olive oil
  • 2 large cloves garlic
  • 8 cups torn Romaine leaves, center ribs removed

In small bowl, combine extra virgin olive oil, lemon juice and Worcestershire sauce; set aside.

Using fine shredding side of grating disc of food processor, grate Parmesan cheese; set aside.

In medium skillet, over medium heat, heat olive oil; mince one clove of garlic and add to oil in skillet. Cook just until garlic is fragrant, about 1 minute, stirring.

Add croutons and toss to coat evenly. Arrange in single layer in bake/broil pan of toaster oven. Bake in preheated oven at 300° F. until lightly browned and crisp, about 15 minutes; stir several times during baking. Move to wire rack and cool completely.

To serve, rub serving bowl with remaining garlic clove; add Romaine leaves. Whisk dressing and drizzle over greens. Top with croutons and shredded cheese.

Makes about 8 servings

For a special garnish to your salad make Parmesan crisps:

Using fine shredding side of grating disc of food processor, grate 4 oz Parmesan cheese.

Make a double layer of non-stick aluminum foil large enough to cover rack in toaster oven. Using a tablespoon measurement, drop even mounds of cheese on the foil with non-stick side up. Spread cheese into a thin circle about 3 inches across. Bake in preheated oven at 300° F until golden and crisp, about 5 minutes. Let cool slightly then peel carefully off the foil. Serve with the salad.