Cuisinart CPC-400 User Manual - Page 24

cut into 1-inch pieces ½ pound sweet potatoes, peeled and cut into 1-inch pieces 1 large carrot, peeled cut into ½-inch pieces ½ cup green peas, fresh or frozen Fresh cilantro, chopped, for garnish Basmati rice, for serving 1. Put ½ tablespoon of the ghee or oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. While oil is heating, season chicken on both sides with a pinch each of the salt and pepper. Brown the chicken, in batches, about 5 minutes per side. Remove and reserve. 2. Add remaining oil and add the onion, garlic, ginger and jalapeño, along with a pinch each of the salt and pepper and the curry powder. Sauté until softened. Add the chicken back to the pot and stir so the thighs are evenly coated with the sautéed vegetables and spices. 3. Add the coconut milk and drained tomatoes, along with the remaining salt and pepper. Secure the lid and select High Pressure. Set the time for 10 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once the pressure is released completely, the red indicator will drop. Remove lid and add the potatoes, sweet potatoes and carrots. Stir well and set for High Pressure again for 7 minutes. When time expires, allow pressure to release naturally. 5. Remove lid and stir in the peas. Taste and adjust seasoning as desired. Garnish with the cilantro and serve over rice. Nutritional information per serving (1 cup): Calories 261 (56% from fat) • carb. 20g • pro. 10g • fat 17g sat. fat 9g • chol. 32mg • sod. 374mg • calc. 41mg fiber 3g Classic Beef Stew A hearty dish, perfect for a cold, winter day. Makes 6 servings 1½ pounds beef chuck roast, cut into 1½- to 2-inch pieces 1 teaspoon kosher salt, divided ½ teaspoon freshly ground pepper 1 tablespoon olive oil 1 medium carrot, finely chopped 1 celery stalk, finely chopped 1 small onion, finely chopped 1 garlic clove, finely chopped 2 tablespoons tomato paste ½ cup dry red wine 1 cup beef broth 1 bay leaf 1 cup baby carrots 1 pound baby potatoes 1 cup frozen peas Chopped parsley, for garnish 1. Season the beef with ¾ teaspoon of the salt and pepper. Reserve. 2. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once the oil is hot, add the beef and brown in two batches, about 3 to 5 minutes per side. Remove and reserve. Add the finely chopped carrot, celery, onion, garlic and remaining salt. Stir and cook to soften, about 2 minutes. Add the tomato paste and stir; cook for 2 minutes. Add the wine and cook until it is reduced by about half. Add the reserved beef with the beef broth and bay leaf. Stir to fully mix. 3. Secure the lid and select High Pressure. Set the time for 30 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once the pressure is released completely, the red indicator will drop. Remove lid and add the baby carrots, potatoes and remaining salt. Secure the lid and select High Pressure again for 5 minutes. 5. When time expires, allow pressure to release naturally. Once the red indicator drops, remove lid. 6. Taste and adjust seasoning as desired. Before serving,* stir in peas and garnish with parsley. *If a thicker sauce is desired, strain the solids from the stew liquid, reserving both separately. Remove and discard bay leaf. Blend 1½ tablespoons softened butter and 1½ tablespoons flour to make a paste (beurre manié). Return liquid to pot and bring to a boil. Once liquid comes to a boil, whisk in the butter and flour mixture and simmer until liquid thickens. Pour over reserved meat and vegetables. 24