Cuisinart CPC-600N1 User Manual - Page 20

1 teaspoon dried basil 1 pound dried cannellini or white beans, rinsed 1 bay leaf 6 cups water 4 cups vegetable broth 2 cans (14 ounces each) diced tomatoes with juice 1½ teaspoons kosher salt 1½ cups tubetti, small macaroni or small shell pasta Chopped fresh parsley Freshly grated Parmesan 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker and select Sauté. Add the onion, carrot, celery and garlic and sauté until fragrant and soft, about 5 minutes. Add the oregano, basil, beans, bay leaf and water. Secure the lid and select High Pressure. Set the time for 30 minutes. When the tone sounds, allow pressure to release naturally. 2. Once pressure is completely released, the red indicator will drop. Remove the lid. Add the broth, diced tomatoes, salt and pasta. Secure the lid and select High Pressure. Set the time for 5 minutes. Once time expires, use Quick Pressure Release. 3. Taste and adjust seasoning as desired. Serve with chopped fresh parsley and grated Parmesan on the side. Nutritional information per serving (1 cup): Calories 246 (11% from fat) • carb. 46g • pro. 11g fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg calc. 111mg • fiber 12g Lentil Soup Simple, yet satisfying. This cool weather favorite is ready in no time with the pressure cooker! Makes 8 cups 1 tablespoon olive oil 1 medium onion, finely chopped 1 carrot, cut into ¼-inch dice 2 garlic cloves, thinly sliced 1 bay leaf 1 pound dried brown lentils 5 cups vegetable or chicken broth 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ teaspoon fresh lemon juice 1. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once oil is hot, add the onion, carrot and garlic. Stir vegetables and cook until soft and fragrant, about 5 minutes. 2. Add the bay leaf, lentils and broth to the cooking pot. Secure lid and select High Pressure. Set time for 8 minutes. When the tone sounds, allow pressure to release naturally. 3. Once pressure has completely released, the red indicator will drop. Remove lid and add the salt, pepper and lemon juice. Discard the bay leaf. Taste and adjust seasoning as desired. For variation, stir in chopped fresh spinach and freshly grated Parmesan when serving. Nutritional information per serving (1 cup): Calories 110 (16% from fat) • carb. 16g • pro. 7g fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg calc. 21mg • fiber 5g Vegetarian Bean Chili The smokiness of the chipotle not only adds a lot of flavor (and some heat), but an unexpected meatiness to the dish, making this a filling, but healthy, chili. Makes about 7 cups ¾ lb. (2 cups) dried beans, soaked overnight, then drained (a mixture of beans works well for this dish - black, kidney, navy, adzuki, garbanzo, etc.) 1 tablespoon olive oil 1 ½-inch piece fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 small onion, finely chopped 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 medium bell pepper (yellow or green preferably, for color), cored, seeded and diced 2 teaspoons chili powder ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 can (28 ounces) diced tomatoes, drained 2 tablespoons tomato paste 1 chipotle in adobo sauce, puréed with 20