Cuisinart CPC-600 User Guide - Page 13

Place trivet/rack in the Cooking Pot and add 2 cups (500 ml) of cold water. Using the foil cradle to help lift the dish and carefully lower the dish into the pot and place on the trivet/rack. Cover and lock lid in place. Select High Pressure and set timer for 30 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove bread pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving. Nutritional information per serving: Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g Beet Salad with Feta, Toasted Walnuts & Champagne Vinaigrette Makes about 8 cups (2 L) , 8 to 12 servings 3 pounds (1.5 kg) golden or red beets, scrubbed clean, ends trimmed 1 cup (250 ml0 water 1 medium-large Vidalia or other sweet onion (8 ounces [226 g]), thinly sliced ½ cup (125 ml) toasted walnuts ½ cup (125 ml) medium packed Italian (flat) parsley leaves 1 large clove garlic, peeled 1 small shallot (½ ounce [15 g]), peeled 3 tablespoons (45 ml) Champagne vinegar (or white balsamic vinegar) ½ teaspoon (2 ml) Dijon-style mustard ½ teaspoon (2 ml) honey ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground pepper 6 tablespoons (90 ml) mild- flavoured extra virgin olive oil 3 ounces (85 g) feta cheese, crumbled Place beets on rack/trivet with 1 cup (250 ml) of water in the cooking pot of the Cuisinart™ Pressure Cooker. Cover and lock lid into place. Select High Pressure and set timer for 25 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test beets with a tip of a paring knife. If knife does not pierce beet easily, select Simmer until beets are done. Once beets are done remove and reserve until cool. Once beets are cool enough to handle, peel and cut into ½-inch (1.25 cm) dice and place in large mixing bowl with sliced onions. Place walnuts in work bowl of food processor fitted with metal chopping blade, pulse to chop, 5 times; remove and reserve. Place parsley in work bowl, pulse to chop, about 15 times; remove and reserve. With machine running, drop garlic and shallot down small feed tube and process to chop finely, about 5 seconds. Scrape work bowl. Add vinegar, mustard, honey, salt, and pepper. With machine running add oil slowly through small feed tube and process until emulsified, about 15 seconds; remove and reserve. Toss vinaigrette with reserved beets and onions. Arrange in a decorative bowl and sprinkle with remaining parsley, crumbled feta, and chopped toasted walnuts. Serve as is or on a bed of baby greens and spinach that has been tossed with remaining vinaigrette. Nutritional information per serving (based on 12 servings): Calories 154 (57% from fat) • carb. 13g • pro. 4g • fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg • calc. 61mg • fiber 2g 24 Risotto Primavera Makes about 8 cups (2 L) (4 entrée servings, 8 first-course servings) 1 tablespoon (15 ml) extra virgin olive oil 1 tablespoon (15 ml) unsalted butter ½ cup (125 ml) finely chopped shallots or onions ½ cup (125 ml) finely diced (1⁄8-inch [3 cm]) carrots ¼ cup (50 ml) finely diced (1⁄8-inch [0.3 cm]) celery 1 clove garlic, peeled and finely chopped 2 teaspoons (10 ml) basil 2 cups (500 ml) Arborio rice ½ cup (125 ml) dry white wine or vermouth 1 teaspoon (5 ml) kosher salt 5 cups (1.25 L) low-sodium chicken or vegetable broth/stock, divided ½ pound (250 g) asparagus, cut into 1-inch (2.5 cm) lengths 1 cup (250 ml) peas (fresh or frozen thawed) 1 cup (250 ml) shredded snow peas 1 cup (250 ml) diced zucchini (remove and discard seeds before dicing) 1 cup (250 ml) shredded Fontina cheese ¼ cup (50 ml) freshly grated Parmesan or Asiago cheese ½ cup (125 ml) chopped fresh parsley Place the oil and butter in the cooking pot of the Cuisinart™ Pressure Cooker. Select Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and basil. Cook, stirring now and then, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt, stir. Cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4½ cups (1.1 L) of the broth/stock and stir. Cover and lock lid in place. Select High Pressure and set timer for 6 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Select Simmer. Add remaining ½ cup (125 ml) of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 1 to 2 minutes. Stir in asparagus, peas, snow peas, and zucchini. Cook, stirring, bright green and crisp tender to taste. Stir in cheeses and cook 1 minute. Serve in warmed soup plates and sprinkle with fresh parsley. If desired pass more grated Parmesan or Asiago. Nutritional information per serving (based on 4 servings): Calories 281 (37% from fat) • carb. 26g • pro. 12g • fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg • calc. 193mg • fiber 2g Risotto with Shrimp, Sugar Snap Peas & Tarragon Makes about 8 cups (2 L) (4 entrée servings, 8 first course servings) 1 tablespoon (15 ml) extra virgin olive oil 1 tablespoon (15 ml) unsalted butter ½ cup (125 ml) finely chopped shallot or onion ½ cup (125 ml) finely diced (1⁄8-inch [0.3 cm]) carrot 1 clove garlic, peeled and finely chopped 2 teaspoons (10 ml) tarragon 2 cups (500 ml) Arborio rice ½ cup (125 ml) dry white wine or vermouth 1 teaspoon (5 ml) kosher salt 5 cups (1.25 L) low-sodium chicken or vegetable broth/stock, divided 1½ pounds (750 g) medium (31-40 count) shrimp, peeled and deveined ¾ pound (340 g) sugar snap peas, tipped and topped, strings removed shaved manchego cheese or lemon wedges/slices 25