Cuisinart CPC-600 User Guide - Page 14

fresh tarragon sprig for garnish, optional Place the oil and butter in the cooking pot of the Cuisinart™ Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and tarragon. 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 set on High Pressure for 6 minutes. When done cooking use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Set on Simmer. Add remaining ½ cup (125 ml) of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1½ to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and crisp tender. Serve in warmed soup plates with either shaved manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon. Nutritional information per serving (based on 4 servings): Calories 288 (18% from fat) • carb. 25g • pro. 29g • fat 5g • sat. fat 2g • chol. 226mg • sod. 883mg • calc. 69mg • fiber 1g Chicken with Herb Dumplings Old-fashioned comfort food in just a little bit of time. Makes 4 servings ¼ cup (50 ml) unbleached all-purpose flour 1½ teaspoons (7 ml) kosher salt, divided ½ teaspoon (2 ml) freshly ground black pepper 8 skinless chicken thighs (about 3 pounds [1.5 kg]), bone in, trimmed of all visible fat 2 tablespoons (30 ml) unsalted butter 1½ cups (375 ml) chopped onion 1 cup (250 ml) sliced celery 1 teaspoon (5 ml) dry thyme or fines herbes 12 ounces (340 g) baby cut carrots 2½ cups (625 ml) low-sodium chicken stock or broth ½ cup (125 ml) dry white wine 2-3 sprigs fresh parsley 1 bay leaf 1 recipe Herb Dumplings (follows) Combine flour, ½ teaspoon (2 ml) of the salt, and pepper. Dust chicken lightly with seasoned flour. Place half the butter in cooking pot and select Browning. When butter is melted and bubbly, add 4 chicken thighs to the cooking pot. Cook for 3 to 4 minutes on each side to brown. Transfer to a platter and repeat with remaining chicken. Select Sauté. Add onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth, and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. While chicken is cooking, prepare Herb Dumplings. 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. Remove and discard parsley sprigs and bay leaf. 26 Select Sauté. When chicken mixture begins to bubble, arrange dumplings on top. Cover loosely (do not lock lid in place), and cook for 10 to 15 minutes, until dumplings are puffed and cooked through. Serve hot. Nutritional information per serving (including dumplings): Calories 732 (50% from fat) • carb. 102mg • pro. 90g • fat 15g • sat. fat 12g • chol. 412mg • sod. 248mg • calc. 425mg • fiber 7g Curried Chicken Salad with Apples & Toasted Almonds Prepare this summertime favourite without heating up the kitchen! Use our recipe or your own favourite. Makes 6 to 8 servings Herb Dumplings Makes 8 dumplings 2 cups (500 ml) unbleached all-purpose flour 1 tablespoon (15 ml) baking powder ½ teaspoon (2 ml) salt 5 tablespoons (75 ml) unsalted butter 1 large egg, lightly beaten ¾ cup (175 ml) buttermilk ¼ cup (50 ml) chopped fresh parsley 1 teaspoon (5 ml) fresh thyme leaves Place flour, baking powder, and salt in a medium bowl; stir to combine. Use a pastry blender or 2 forks to cut in butter until mixture resembles a coarse meal. (This may also be done in a food processor fitted with the metal chopping blade.) Stir in egg and buttermilk, and mix until the dough just comes together. Place on a floured surface and dust with flour. Using floured hands, turn and fold 4 times. Pat out to a 1-inch (2.5 cm) thickness. Cut into 8 equal pieces. This recipe may also be used to make biscuits. Roll out to ¾-inch (2 cm) thickness and cut into 12 pieces. Bake on a parchment lined baking sheet in a preheated 400°F (200°C) oven for 18 to 22 minutes. Nutritional information per serving (2 dumplings): Calories 377 (40% from fat) • carb. 47g • pro. 10g • fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg • calc. 290mg • fiber 2g 1 medium onion, peeled and quartered 1 carrot, peeled and cut into 1-inch (2.5 cm) pieces 1 rib celery, cut into 1-inch (2.5 cm) pieces 8 peppercorns 1 cup (250 ml) water or low-sodium chicken broth/stock 3 pounds (1.5 kg) chicken breast halves, bone in, skin on ¾ cup (175 ml) lowfat mayonnaise - or more to taste 2-3 tablespoons (30-45 ml) curry powder ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 2 cups (500 ml) diced apples (½-inch [1.25 cm] dice) or 1 cup apples + 1 cup (250 ml) halved grapes 1 cup (250 ml) sliced celery 1 cup (250 ml) toasted slivered almonds 2 tablespoons (30 ml) finely chopped onion or shallot Place onion, carrot, celery, peppercorns and water or broth in cooking pot. Insert trivet/ rack in cooking pot. Arrange chicken on rack. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds, use Natural Pressure Release for 10 minutes, then release any remaining pressure using Quick Pressure Release. Transfer chicken to a bowl. Strain liquid and pour over chicken. Allow chicken to cool in cooking liquid. To prepare chicken salad, remove chicken from cooking liquid. (If chilled, the liquid will have congealed - it has wonderful flavour; save for other recipes using chicken stock. It may be frozen.) Remove and discard skin and bones. Cut or tear the chicken into ½-inch (1.25 cml) pieces and reserve. 27