Cuisinart CPC-600 User Guide - Page 11

Cuban Black Bean Soup Makes about 10 cups (2.5 L) 1 tablespoon (15 ml) extra virgin olive oil 12 ounces (340 g) smoked spicy chicken, turkey, or pork sausage 1½ cups (375 ml) chopped onion 1¼ cups (300 ml) chopped red bell pepper, divided 3 garlic cloves, peeled and chopped 1 tablespoon (15 ml) oregano 1 teaspoon (5 ml) cumin ½ teaspoon (2 ml) coriander 6 cups (1.5 L) water 1 pound (500 g) dry black beans, picked over, rinsed and drained 1 ham hock (about 1 pound [500 g]) or smoked turkey wing 1 bay leaf ¼ teaspoon (1 ml) cayenne ¹⁄³ cup (75 ml) dry sherry 1 tablespoon (15 ml) red wine vinegar 1 teaspoon (5 ml) kosher salt Add oil to the cooking pot of the Cuisinart™ Pressure Cooker. Select Brown and let oil heat for 3 to 4 minutes. When oil is hot, cook the sausages until browned, about 4 to 5 minutes on each side. Turn off. Remove, slice into ½-inch (1.25 cm) pieces and refrigerate until ready to use. Select Sauté, add chopped onions, ¾ cup (175 ml) of the chopped red bell pepper, garlic, oregano, cumin, and coriander. Sauté, stirring until onions are translucent and tender, about 3 to 4 minutes. Add the water, black beans, ham hock, and bay leaf. Cover and lock lid in place. Select High Pressure, and set timer for 30 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Select Simmer. Remove ham hock and bay leaf; discard bay leaf. Use a hand blender (unplug pressure cooker first and use blender carefully to avoid scratching nonstick cooking pot) or potato masher to smash beans to desired texture. Slice reserved sausage and add to soup. When hock is cool enough to handle, remove meat from ham hock and shred, add shredded meat to soup; discard bone and fat. Add cayenne, sherry, vinegar, and salt, simmer for 15 to 20 minutes to allow flavours to blend. Turn to Keep Warm to hold soup until ready to serve. Serve in warmed bowls as desired with freshly chopped parsley, sour cream and diced avocado. Soup may also be served with a scoop of cooked rice. Nutritional information per serving (one cup [250 ml]): Calories 140 (20% from fat) carb. 16g • pro. 10g • fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg • calc. 35mg • fiber 5g Lentil Soup Makes 8 cups (2 L) 1 tablespoon (15 ml) olive oil 1 medium onion, chopped, about 1 cup (250 ml) 1 medium carrot, cut into ¼-inch (0.6 cm) dice, about 1 cup (250 ml) 2 cloves garlic, thinly sliced ½ bay leaf 1 pound (500 g) dried brown lentils 5 cups (1.25 L) chicken broth 1¼ teaspoons (8.75 ml) kosher salt ¼ teaspoon (1 ml) ground black pepper ½ teaspoon (2 ml) lemon juice Place oil in the cooking pot of the Cuisinart Pressure Cooker. Select Sauté. Allow oil to heat for a few minutes and then stir the chopped onions into the pot. Sauté for about 1 to 2 minutes, until onions start to soften. Stir in the carrots. Sauté vegetables for about 4 minutes, stirring occasionally, until soft and slightly golden. Stir in garlic and sauté for another minute or two, until garlic becomes aromatic. Add bay leaf, lentils, and chicken broth to the pot. Lock lid in place. Select High Pressure. Set timer for 8 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard bay leaf. Stir in salt, pepper, and lemon juice. Taste and adjust seasonings accordingly. Serve immediately. 20 Notes: Vary the soup by adding chopped fresh spinach or serve with freshly grated Parmesan cheese. Nutritional information per serving (one cup [250 ml]): Calories 110 (16% from fat) • carb. 16g • pro. 7g • fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g tablespoons (30 ml) of sherry. Serve immediately. Nutritional information per serving (one cup [250 ml]): Calories 130 (13% from fat) • carb. 22g • pro. 5g • fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg • calc. 21mg • fiber 4g Brown Beef Stock Mushroom Barley Soup Makes about 8 cups (2 L) 1 tablespoon (15 ml) unsalted butter 1 medium onion, chopped, about 1 cup (250 ml) 2 medium carrots, peeled and cut into ¼-inch (0.6 cm) dice 3 cloves garlic, smashed 16 ounces (453 g) mushrooms, sliced ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) fresh thyme, chopped ¹⁄³ cup (75 ml) sherry ¾ cup (175 ml) pearl barley 1 bay leaf 5 cups (1.25 L) chicken broth ½ teaspoon (2 ml) fresh ground pepper 2 tablespoons (30 ml) chopped fresh parsley (about 5 sprigs) Place the butter in the cooking pot of the Cuisinart™ Pressure Cooker. Select Sauté. Once butter begins to sizzle, stir the chopped onions into the pot. Sauté for about 1 to 2 minutes, until onions start to soften. Stir in the carrots and sauté vegetables for about 4 minutes, stirring occasionally, until vegetables are soft and lightly golden. Stir in garlic, sliced mushrooms, salt, and thyme. Sauté until mushrooms release most of their moisture and the garlic becomes aromatic, about 5 minutes. Add sherry to the pot and cook until liquid is evaporated. Add barley, bay leaf and chicken broth to the pot. Lock lid into place. Select High Pressure. Set timer to 10 minutes. When audible beep sounds, use the Natural Pressure Release to release all pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard bay leaf. Stir in pepper. Adjust seasoning to taste. Stir in chopped parsley. For an extra kick, stir in 2 additional Makes 8 cups (2 L) 2½ pounds (1.1 kg) beef and/or veal bones 1 pound (500 g) beef chuck or other stew beef, cut into 1-inch (2.5 cm) cubes 2 large carrots, peeled, cut into 3-inch (6 cm) lengths 2 ribs celery, cut into 3-inch lengths 2 large onions, peeled and quartered 2 tablespoons (30 ml) olive or vegetable oil 6 chives 6 sprigs parsley 6 sprigs thyme 3 cloves garlic 12 peppercorns Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher's string. Transfer browned bones, meat, and vegetables to the cooking pot. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups (2 L) cold water. Select High Pressure and set timer for 60 minutes. When audible beep sounds, allow Natural Pressure Release. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Strain solids from stock and discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze. Tip: Freeze in 1-cup (250 ml) amounts to have ready to thaw and use. 21