Cuisinart CMW-55 CMW-55 Manual - Page 22

Nutritional information per serving (prepared without optional bacon): Calories 289 (23% from fat) • carb. 45g • pro. 13g • fat 8g • sat. fat 2g • chol. 22mg • sod. 142mg • calc. 223mg • fiber 6g Potato Salad Cooking your potatoes in the microwave for the summertime favorite keeps the kitchen cool - and no pot to wash! Makes 3 cups potato salad 1 pound russet baking potatoes, scrubbed well and dried ½ cup lowfat mayonnaise ¼ cup lowfat sour cream ½ tablespoon Dijon-style mustard 1 teaspoon dill weed or tarragon (dry; double if using fresh) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 tablespoon rice vinegar or white balsamic vinegar ½ cup thinly sliced celery ¼ cup chopped onion (may use white, red or green) Prick each potato in several places with a fork or the tip of a paring knife. Place 2 paper towels on the turntable of the Cuisinart® Compact Microwave and arrange the potatoes in a circle toward the edge of the turntable. Microwave on high (PL 10) for 12 minutes. Let stand 3 minutes. Test for doneness; add 2 to 3 minutes more cooking time if needed. Let potatoes cool for 5 to 10 minutes. While potatoes are "baking", combine the mayonnaise, sour cream, mustard, dill/tarragon, salt, and pepper in a small bowl. Stir with a whisk to blend. Peel warm potatoes and discard skins. Cut the potatoes into bite-sized pieces. Place in a large bowl and sprinkle with vinegar while potatoes are still warm. Add celery and onions; stir gently. Add mayonnaise mixture to potatoes. Toss gently to combine and coat potatoes. Taste and adjust seasoning accordingly. Serve immediately, or cover and refrigerate until ready to serve. Nutritional information per serving (one-half cup): Calories 163 (30% from fat) • carb. 26g • pro. 3g • fat 5g • sat. fat 1g • chol. 10mg • sod. 257mg • calc. 33mg • fiber 2g Note: If desired, add 2 hard cooked eggs that have been roughly chopped and/or ¼ to ½ cup chopped pickles (dill or sweet, to taste). Risotto with Peas Making risotto in the microwave has 2 distinct advantages - no constant stirring, and it is prepared in the serving dish. Makes 4 to 6 servings as a side dish, or 2 to 3 servings as an entrée 1 cup frozen peas 1 cup water ¼ teaspoon saffron threads 2 cups low sodium chicken broth 2 tablespoons unsalted butter, cut into eight ½-inch pieces ½ cup finely chopped shallot 1 cup Arborio rice 1⁄3 cup dry white vermouth or other dry white wine ½ teaspoon kosher salt 1⁄3 cup freshly grated Reggiano Parmigiano Defrost peas in microwave. Do not cook. Transfer to a strainer and let drain. Place water in a 2-cup measure and place in the Cuisinart® Compact Microwave and heat to boiling, about 3 minutes on high (PL 10). Add saffron threads and stir; reserve. Heat chicken broth in a 2-cup glass measure for 5 minutes on high; reserve. Heat the butter for 30 seconds on high in a 1½-quart round microwave-safe casserole at least 4 inches high. Add chopped shallot, cover with a round of waxed paper cut just slightly larger than the diameter of the dish. Microwave on high for 3 minutes. Stir. Add Arborio rice and stir to coat with melted butter; microwave on high for 2 minutes. Stir and arrange in an even layer; microwave on high for 2 minutes. Stir in wine; microwave on high for 1 minute. Stir in saffron-infused water; microwave on high for 5 minutes. Stir. Stir in 1 cup of the reserved heated chicken stock. Microwave on high for 5 minutes. Stir in remaining chicken stock and salt; microwave on high for 5 minutes. Stir in reserved peas and the grated cheese. Microwave on high for 1 minute. Let stand for 3 minutes. Stir again. Serve hot. Nutritional information per serving (based on 6 servings): Calories 146 (33% from fat) • carb. 15g • pro. 7g • fat 5g • sat. fat 3g • chol. 15mg • sod. 228mg • calc. 71mg • fiber 1g 19