Cuisinart CPC-400 User Manual - Page 15

RECIPES audible beep sounds, allow pressure to release naturally. Steel-Cut Oats 15 Chicken Stock 15 Vegetable Stock 16 Quick Chicken Soup 16 Lentil Soup 17 Summer Minestrone 17 Vegetarian Bean Chili 18 Mushroom and Farro Soup 18 Artichokes with Three Sauces 19 Baba Ganoush 20 Mushroom Risotto 20 Black Beans and Rice 21 Sautéed Kale 21 Green Beans with Shallots and Pine Nuts 21 Garlic and Herb Smashed Potatoes 22 Honey-Glazed Salmon 22 Peel-and-Eat Shrimp "Boil 22 Arroz con Pollo 23 Chicken and Vegetable Curry 23 Classic Beef Stew 24 Carne Mechada 25 Pineapple Chipotle Pulled Pork Tacos 25 Pork Chops with Peach Apricot Sauce 26 Creamy Rice Pudding 26 "Baked" Apples 27 Steel-Cut Oats Traditionally, steel-cut oats take care, time and a watchful eye, but in the pressure cooker it's a hands-off, quick task for perfectly cooked, creamy oats. Makes 4½ cups 2. Once pressure has released, completely red indicator will drop. Remove lid and remove the cinnamon stick. 3. Stir to combine and serve immediately. Nutritional information per serving (½ cup): Calories 131 (26% from fat) • carb. 22g • pro. 3g fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg calc. 8mg • fiber 3g Chicken Stock This nourishing stock has many uses. Sip it plain, use it as a base for soups and stews, or store it in 1-cup containers to cook with or to warm meals. Makes about 8 cups 2 pounds chicken parts with bones 2 carrots, cut into 2-inch pieces 1 celery stalk, cut into 2-inch pieces 1 small onion, cut into about 8 chunks 1 garlic clove 10 parsley stems 2 thyme sprigs 1 teaspoon black peppercorns 1 bay leaf 6 cups water 1. Put all of the ingredients into the cooking pot of the Cuisinart® Pressure Cooker. Secure the lid and select High Pressure. Set the time for 70 minutes. When the audible beep sounds, allow pressure to release naturally. 2. Once pressure has released completely, the red indicator will drop. Remove lid and strain stock through a fine mesh strainer. 3¾ cups water 1¼ cups steel-cut oats (not quick cooking) 1 tablespoon coconut oil 1 cinnamon stick ¼ cup unsweetened coconut flakes 1 tablespoon real maple syrup ½ cup dried fruit 2 pinches ground nutmeg Pinch kosher salt 1. Put all of the ingredients into the cooking pot of the Cuisinart® Pressure Cooker. Secure the lid and select High Pressure. Set the time for 5 minutes. When the 3. Cool strained stock to room temperature before transferring to the refrigerator to complete the cooling process. When ready to serve, use a spoon to discard the solid fat that sits on top of the stock before using. Stock may be stored for 7 days in the refrigerator and up to 6 months in the freezer. NOTE: If time is short, stock can be prepared in 30 minutes - the flavor deepens the longer it cooks. Nutritional information per serving (one cup): Calories 403 (63% from fat) • carb. 3g • pro. 34g fat 27g • sat. fat 8g • chol. 136mg • sod. 147mg calc. 33mg • fiber 1g 15