Cuisinart CPC-600 User Guide - Page 15

Place mayonnaise, curry powder, salt, and pepper in a large bowl and stir with a whisk. Add the apples (and grapes if using), celery, toasted almonds, and onions/shallots. Stir well. Add cut/shredded chicken and stir to combine. Cover and chill until ready to serve. Nutritional information per serving (based on 8 servings): Calories 381 (53% from fat ) • carb. 14g • pro. 32g • fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg • calc. 91mg • fiber 4g Turkey Chili Makes about 8 cups (2 L) and oregano. Cook for 2 to 3 minutes until aromatic. Stir in reserved meat, tomatoes, chicken broth/stock, salt, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, turn off and remove lid, tilting away from you to allow steam to disperse. Stir cornmeal into chili and select Simmer. Simmer chili for 10 to 15 minutes to allow the cornmeal to thicken it. Remove and discard bay leaf before serving. Nutritional information per serving (one cup [250 ml]): Calories 355 (50% from fat) • carb. 14g • pro. 14g • fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg • calc. 51mg • fiber 4g 2 tablespoons (30 ml) extra virgin olive oil 3 pounds (1.5 kg) ground turkey (6-7% fat) 2 cups (500 ml) chopped onion 1 red or yellow bell pepper, cut into ½-inch (1.25 cm) dice 4 cloves garlic, peeled and chopped 3 tablespoons (45 ml) chili powder 1½ teaspoons (7 ml) ground cumin 1 teaspoon (5 ml) ground allspice 1 teaspoon (5 ml) ground cinnamon 1 teaspoon (5 ml) ground coriander 1 teaspoon (5 ml) oregano 2 cans (14-15 ounces [396-425 g] each) diced tomatoes with juices ¼ cup (50 ml) low-sodium chicken broth or stock 1 teaspoon (5 ml) kosher salt, or to taste 1 bay leaf 2 tablespoons (30 ml) cornmeal Add 1 tablespoon (15 ml) of the oil to the cooking pot of the Cuisinart™ Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground turkey about ½ pound (250 g) at a time, adding more oil as needed, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, pepper, and garlic to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent. Stir in the chili powder, cumin, allspice, cinnamon, coriander Meat Sauce for Pasta Makes about 10 cups (2.5 L) 2-3 tablespoons (30-45 ml) good quality olive oil 2 pounds (1 kg) lean ground beef round 1½ cups (375 ml) chopped onion ¾ cup (175 ml) finely chopped carrot ¹⁄³ cup (75 ml) finely chopped celery 2 cloves garlic, peeled 2 teaspoons (10 ml) basil ½ cup (125 ml) dry wine (red or white) 3 cans (14-15 ounces [396-425 g] each) diced tomatoes 1 can (6-ounce [170 g]) tomato paste (salt free if available) ½ cup (125 ml) water 1 bay leaf 1 teaspoon (5 ml) kosher salt Add 1 tablespoon (15 ml) of the oil to the cooking pot of the Cuisinart™ Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half. Add 28 the tomatoes, tomato paste, water, bay leaf, and salt to the cooking pot and stir. Return the ground beef and any accumulated juices to the cooking pot. Turn off. Cover and lock lid in place. Select High Pressure and set timer for 20 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. Remove and discard bay leaf before serving. Serve with your favourite pasta and freshly grated Parmesan cheese. Nutritional information per serving (one cup [250 ml]): Calories 199 (44% from fat) • carb. 13g • pro. 14g • fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg • calc. 47mg • fiber 3g Mediterranean Brisket of Beef This preparation is also delicious using a pot roast cut of meat such as bottom round or rump roast. Makes 4 servings 1 beef brisket, about 2½ to 3 pounds (1.1 kg - 1.5 kg) 1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) freshly ground pepper 1 tablespoon (15 ml) extra virgin olive oil 1 pound (500 g) onions, peeled, cut into ½-inch (1.25 cm) lengthwise slices 3 cloves garlic, peeled and chopped 12 ounces (340 g) white button or cremini mushrooms, cleaned and halved 1 teaspoon (5 ml) thyme 1 teaspoon (5 ml) basil 1 can (15-ounce [425 g]) diced tomatoes, drained (discard liquid) ½ cup (125 ml) low-sodium beef broth or stock 1 pound (500 g) baby-cut carrots it will not curl when browned. Season the meat on both sides with the kosher salt and pepper. Select Browning and add olive oil to the cooking pot. When hot, brown seasoned brisket on both sides, about 5 minutes per side. Remove and place on a plate. Select Sauté and add onions and garlic. Cook for 2 to 3 minutes. Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes. Stir in the drained tomatoes and stock; cook for 4 to 5 minutes. Add the browned brisket to the cooking pot, topping it with some of the vegetable mixture. Add carrots on top. Cover and lock lid in place. Select High Pressure and set timer for 55 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. To serve, remove the brisket and vegetables and arrange on a warm platter. Cover loosely with foil. Strain the fat from the pan juices or remove with a fat mop. Sauce can be served as is, or for a slightly thicker sauce, select Simmer and cook sauce for 5 to 10 minutes. After the brisket has rested for about 10 minutes, slice thinly and serve with sauce and vegetables. Nutritional information per serving: Calories 355 (21% from fat) • carb. 15g • pro. 54g • fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg • calc. 58mg • fiber 4g For Mediterranean Pot Roast: Substitute a 3-to 3½-pound (1.5-1.6 kg) bottom round roast (pot roast) for the brisket. Follow instructions for browning and preparing the vegetables, but do not add carrots. Select High Pressure and set timer for 99 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. Add carrots to cooking pot. Select High Pressure and set timer for 8 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. To serve, follow directions for brisket. Use a sharp knife to score the "fat cap" of the meat (do not remove the fat, it helps to keep the meat moist and tender) so that 29