Cuisinart CPC-400 User Manual - Page 22

completely released, the red indicator will drop, 4. Remove lid and stir together, taste and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 64 (73% from fat) • carb. 4g • pro. 2g • fat 5g sat. fat 1g • chol. 4mg • sod. 151 mg • calc. 17mg fiber 1g Garlic and Herb Smashed Potatoes The potato side dish to fit any meal. Makes 4 to 6 servings 2 tablespoons unsalted butter, divided 2 pounds small red potatoes, halved lengthwise 2 garlic cloves, sliced ½ teaspoon kosher salt ½ cup chicken broth ¼ cup chopped fresh herbs (any favorite or combination - parsley, mint, rosemary, thyme and/or dill) 1. Put 1 tablespoon of the butter into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once butter melts, stir in the potatoes, garlic and salt. Sauté so that the butter coats all the potatoes and the garlic softens and becomes aromatic, about 4 to 5 minutes. Add the broth and secure the lid. Select High Pressure. Set the time for 5 minutes. When the audible beep sounds, use Quick Pressure Release. 2. Once pressure is released completely, red indicator will drop. Remove lid and strain potatoes. Toss with remaining butter and chopped herbs. Serve immediately. Nutritional information per serving (based on 6 servings): Calories 175 (30% from fat) • carb. 28g • pro. 4g • fat 6g sat. fat 4g • chol. 16mg • sod. 226mg • calc. 21mg fiber 3g Honey-Glazed Salmon While the Cuisinart® Pressure Cooker may cook food very quickly, its Low Pressure setting is gentle enough for delicate items such as fish. In this recipe, salmon cooks perfectly in just a few minutes. Plus, a touch of sweetness and Asian flavors will appeal to even the pickiest eaters. Makes 2 to 3 servings ¼ teaspoon kosher salt 1 pound salmon fillet, about 1½ inches thick, skin removed, cut into 2 to 3 pieces Freshly ground black pepper ½ cup water 2 tablespoons honey 1½ tablespoons reduced-sodium soy sauce 1 garlic clove, smashed 1 1-inch piece ginger, peeled and thinly sliced 1 green onion, thinly sliced for serving 1. Season salmon with the salt and pepper. In a small bowl, whisk together the water, honey, soy sauce, garlic and ginger and put into the cooking pot of the Cuisinart® Pressure Cooker with the salmon fillets. Select Low Pressure. Set time to 4 minutes. When the audible beep sounds, use Quick Pressure Release. 2. Once pressure is released completely, the red indicator will drop. Remove lid and transfer salmon to a serving plate, flesh side up. Select Brown to reduce cooking liquid until it thickens. Spoon over salmon and sprinkle with sliced green onions. Nutritional information per serving (based on 3 servings): Calories 278 (30% from fat) • carb. 15g • pro. 33g • fat 9g sat. fat 2g • chol. 68mg • sod. 414mg • calc. 64mg • fiber 0g Peel-and-Eat Shrimp "Boil" This recipe uses frozen shrimp that you don't have to defrost, making pressure-cooker cooking that much easier and faster. Makes about 8 cups 2 teaspoons vegetable oil 6 ounces smoked andouille or chorizo, cut into ¼-inch discs 1 large shallot, finely chopped ½ pound fennel, cut on the bias into 1-inch wide strips 22