Cuisinart CPC-600N1 User Manual - Page 21

additional 1 teaspoon adobo sauce 2 cups vegetable broth Shredded Cheddar or Monterey Jack, for garnish Fresh cilantro, for garnish 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot, add the ginger, garlic, and onion with a pinch each of the salt and pepper. Cook until softened and the onion is translucent, about 2 to 3 minutes. Add the bell pepper and the spices and cook to meld the flavors and cook the pepper, about 3 to 4 minutes. Add the drained beans, tomatoes, tomato paste, chipotle and sauce, broth and remaining salt and pepper. 2. Secure the lid and select High Pressure. Set the time for 20 minutes. When the tone sounds, allow pressure to release naturally. 3. Once the pressure is completely released, the red indicator will drop. Remove lid. 4. Taste and adjust seasoning as desired. Nutritional information per serving (1 cup): Calories 247 (10% from fat) • carb. 44g • pro. 14g fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg calc. 117mg • fiber 14g Artichokes with Three Sauces Perfect artichokes, cooked in just 7 minutes! The best part is that these can be made in advance and served at room temperature with any one of our suggested sauces. Makes 4 artichokes ½ cup water 1 lemon, halved 4 medium artichokes 1. Put water and the juice of one lemon into the cooking pot of the Cuisinart® Pressure Cooker. 2. Prepare artichokes by cutting the stem off at the base to make an even, flat surface. Cut one-third off the top, and trim the outer layers of tough leaves. 3. Rub the cut parts of the artichoke with the juiced lemon halves. Place artichokes into the pot. Secure the lid and select High Pressure. Set timer for 7 minutes. When the tone sounds, use Quick Pressure Release. 4. Once pressure has completely released, the red indicator will drop. Remove lid. 5. Serve immediately with melted butter or one of our suggested dipping sauces. Nutritional information per serving (1 artichoke): Calories 76 (2% from fat) • carb. 17g • pro. 5g fat 0g • sat. fat 0g • chol. 0mg • sod. 152mg calc. 71mg • fiber 9g Garlic-Chile Oil A simple oil for the artichokes, any leftovers can be used for dipping bread. Makes ½ cup ½ cup olive oil 4 garlic cloves, thinly sliced Pinch kosher salt Freshly ground black pepper Pinch red pepper flakes Put the oil and garlic in a small saucepan set over medium heat. Cook until garlic is fragrant, but not colored, 3 to 5 minutes. Remove from the heat, add the remaining ingredients and allow to cool. Cover and steep for 1 hour. Strain into a jar or small serving/dipping bowl (discard the garlic). The oil can be stored at room temperature for 24 hours, or in the refrigerator for up to 1 week (bring to room temperature before serving). Nutritional information per serving (2 teaspoons): Calories 82 (98% from fat) • carb. 0g • pro. 0g fat 9g • sat. fat 1g • chol. 0mg • sod. 12mg calc. 2mg • fiber 0g Lemon-Thyme Butter The melted butter coats the artichoke leaves perfectly, and the hint of lemon brightens up this delicious dipping sauce. Makes about ½ cup 8 tablespoons (1 stick) unsalted butter 2 tablespoons fresh lemon juice 2 teaspoons fresh thyme leaves ½ teaspoon grated lemon zest Pinch kosher salt Put the butter in a small saucepan to melt. Remove from heat and cool slightly. Add the 21