Cuisinart CPC-600 User Guide - Page 12

Nutritional information per serving (one cup [250 ml]): Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g Garlic & Herb Smashed Potatoes Old-fashioned comfort food at its best. For basic mashed potatoes, omit the garlic and herbs. Makes about 6 cups (1.5 L) (12 servings) 3 4 10-12 2 1 ¾ ¼ 3 ¼ ¼ ¼ pounds (1.5 kg) Yukon gold or russet potatoes cups (1 L) water cloves garlic, peeled teaspoons (10 ml) kosher salt, divided teaspoon (5 ml) white vinegar cup (175 ml) reduced fat milk cup (50 ml) half-&-half tablespoons (45 ml) unsalted butter, cut into ½-inch (1.25 cm) pieces cup (50 ml) chopped fresh chives cup (50 ml) chopped fresh parsley teaspoon (50 ml) freshly ground white or black pepper Peel the potatoes and cut into ½-inch (1.25 cm) slices. Place the potatoes, water, garlic, 1 teaspoon (5 ml) of the kosher salt, and vinegar in the cooking pot of the Cuisinart™ Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off. While potatoes are cooking, combine milk with half-&-half and heat to a simmer (gentle bubbles at edges) in a saucepan or in the microwave. Remove cooking pot and drain water from potatoes. Return cooking pot to Pressure Cooker and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly. Sprinkle with remaining salt. Add heated milk mixture to the cooking pot, and using a potato masher suitable for nonstick cookware, mash the potatoes to break up. Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve. Nutritional information per serving: Calories 149 (28% from fat) • carb. 24g • pro. 3g • fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg • calc. 42mg • fiber 2g Sweet Potato Purée A nice, subtle side dish - makes a great substitute for the regular white potato. Makes about 4½ cups (1.1 L), about 8 to 10 servings 3 pounds (1.5 kg) sweet potatoes, peeled and cut into 2-inch (5 cm) cubes 1 cup (250 ml) water 2 tablespoons (30 ml) unsalted butter, room temperature 1½ teaspoons (7 ml) kosher salt 2 teaspoons (10 ml) packed brown sugar 2 teaspoons (10 ml) lemon juice pinch ground cinnamon pinch ground nutmeg Place cubed sweet potatoes and water into cooking pot of the Cuisinart™ Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 6 minutes. When audible beep sounds use Quick Pressure Release to release steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Strain sweet potatoes and place in large mixing bowl. Mash with potato masher or hand mixer. Once thoroughly mashed, add remaining ingredients. Taste and adjust seasoning accordingly. Serve immediately. Nutritional information per serving (based on 10 servings): Calories 186 (12% from fat) • carb. 39g • pro. 2g • fat 3g • sat. fat 1g • chol. 6mg • sod. 214mg • calc. 26mg • fiber 6g 22 Rice Pilaf Corn Pudding Makes 6 cups (1.5 L) Makes 8 servings 1½ tablespoons (25 ml) unsalted butter 1 medium onion, finely chopped (about 1 cup [250 ml]) 1 medium carrot, finely chopped 1 celery stalk, finely chopped 2 cups (500 ml) long grain white rice ¼ teaspoon (1 ml) kosher salt 3 cups (750 ml) chicken broth sage leaf (optional) Place the butter in the cooking pot of the Cuisinart™ Pressure Cooker. Select Sauté and let butter heat for 2 to 3 minutes. When hot, add the chopped onions, carrots, and celery. Cook, stirring now and then, until onions are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add salt, broth, and sage leaf. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds wait 3 minutes and then use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Fluff rice and serve immediately. Nutritional information per serving (½ cup [125 ml]): Calories 137 (12% from fat) • carb. 26g • pro. 3g • fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg • calc. 17mg • fiber 1g 2 teaspoons (10 ml) unsalted butter, plus extra for coating soufflé dish 1 cup (250 ml) chopped onion 1 pound (500 g) cut corn, fresh or frozen, thawed and patted dry (about 8 ears, or 4 cups [1 L]), divided 4 large eggs 2 cups (500 ml) evaporated fat free milk, not reconstituted ¼ cup (50 ml) yellow cornmeal 1 teaspoon (5 ml) salt ½ teaspoon (2 ml) freshly ground pepper to taste 2-4 drops hot sauce 2 cups (500 ml) water Coat a 2-quart (2.2 L) ceramic soufflé dish (8-inch [20 cm] diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16 inches (41 cm) square and lightly butter an 8-inch (20 cm) round in its centre. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a "cradle" and reserve. Melt butter in a 10-inch (25 cm) skillet over medium high heat. Add onion. Cook, stirring about 5 minutes (until translucent). Reserve. Place 2 cups (500 ml) of corn in work bowl of a Cuisinart® Food Processor. Pulse four or five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining 2 cups (500 ml) corn in a 1½-quart mixing bowl, sprinkle with cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt, pepper and hot sauce to taste. Transfer to prepared soufflé dish. Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the soufflé dish. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet - twist together to form a "handle". 23