Cuisinart GR-M3CB User Manual - Page 13

Brunch Chilaquiles A fun and flavorful egg dish - a great way to spice up your next brunch. Makes 15 servings 1 teaspoon olive oil 1 small onion, chopped 2 garlic cloves, finely chopped 1 jalapeño, seeded and chopped 1 pound tomatillos, cut into small dice ½ teaspoon kosher salt 1 can (4 ounces) green chiles 1½ cups chicken broth, low sodium 8 cups tortilla chips, divided 6 large eggs 1 cup crumbled Cotija cheese 1 cup shredded Monterey Jack cheese Chopped cilantro 1. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the oil to the pan. Once the oil is hot, add the chopped onion, garlic, jalapeño, tomatillos and salt. Stir occasionally and cook for about 6 to 8 minutes, so that vegetables are both soft and fragrant. 2. Add the green chiles and the chicken broth and cook until mixture comes to a simmer. Reduce the heat slightly to maintain a steady, yet slow simmer. 3. Add half of the tortilla chips and toss in liquid to coat. Create 6 pockets within the chips and chile mixture to add the eggs. Reduce the temperature to 175°F. 4. For ease, crack each egg and reserve individually in small cups or ramekins. When ready, add each egg into individual, created pockets. Sprinkle with half of the cheese. 5. Cover and cook for about 25 minutes, until just cooked through, checking the eggs on occasion to make sure they do not cook too quickly. 6. When almost set, add the remaining chips and then cheese. Cover once more and cook until cheese is melted, about 8 to 10 minutes. 7. Sprinkle with chopped cilantro and serve immediately. Nutritional information per serving (based on 15 servings): Calories 565 (52% from fat) • carb. 47g pro. 21g • fat 32g • sat. fat 9g • chol. 226mg sod. 839mg • calc. 395mg • fiber 6g Summer Vegetable Pasta Bake Why turn on the oven? The Cuisinart® Stack5 has got you covered! Makes 8 to 10 servings 1 pound rigatoni 2 teaspoons olive oil 1 small eggplant, about 10 ounces, cut into ½-inch cubes 1 small zucchini, about 5 to 6 ounces, cut into ½-inch cubes 1 small red bell pepper, about 8 ounces 1 teaspoon kosher salt, divided 1 large egg 1 container (15 ounces) ricotta 8 ounces mozzarella, shredded 2 ounces Parmesan, grated 2 cups grape tomatoes, halved ¼ cup fresh basil leaves Nonstick cooking spray 1. Prepare rigatoni according to manufacturer's instructions, reserving ½ cup of pasta water. 2. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the olive oil to the pan. Once the oil is hot, add the cubed vegetables with ½ teaspoon of salt. Stir over the heat until lightly browned and softened, about 10 to 12 minutes. 3. While vegetables are cooking, whisk together the egg with the ricotta in a large mixing bowl with ¼ teaspoon salt. 4. Assemble pasta by tossing it together with the pasta water and the ricotta mixture. Fold in the sautéed veggies, mozzarella, Parmesan, grape tomatoes, remaining ¼ teaspoon salt and fresh basil leaves. 5. Carefully wipe the baking pan with a paper towel and coat lightly with the cooking spray. 6. Add the pasta to the baking pan and select 325°F. Cover and bake for 45 minutes. 7. Serve immediately. Nutritional information per serving (based on 10 servings): Calories 363 (33% from fat) • carb. 43g pro. 19g • fat 13g • sat. fat 7g • chol. 51mg sod. 524mg • calc. 304mg • fiber 3g 13