Cuisinart CPC-600N1 User Manual - Page 24

2. Stir in the kale to evenly coat with oil and add the broth. Secure the lid and select High Pressure. Set the time for 2 minutes. When the tone sounds, use Quick Pressure Release. Acorn Squash with Melted Red Onion and Sage A hearty, winter side dish. 3. Once the pressure is completely released, the red indicator will drop. Remove lid. Taste and adjust seasoning as desired. Nutritional information per serving (based on ½ cup serving): Calories 98 (53% from fat) • carb. 9g • pro. 4g fat 6g • sat. fat 1g • chol. 3mg • sod. 291mg calc. 124mg • fiber 2g Green Beans with Shallots Makes about 4 cups 2 teaspoons olive oil 1 medium acorn squash, seeded and cut into wedges 1 medium red onion, cut into wedges 2 teaspoons pure maple syrup ½ teaspoon kosher salt ½ cup chicken stock 1 teaspoon fresh sage leaves, thinly sliced and Pine Nuts This side dish is elegant enough for a dinner party, yet simple enough to make every day. Makes about 4 cups ¼ cup pine nuts 1 tablespoon unsalted butter 1 shallot peeled and thinly sliced ½ teaspoon kosher salt 12 ounces green beans, trimmed 1 tablespoon fresh lemon juice ½ cup water 1. Put the pine nuts into the cooking pot of the Cuisinart® Pressure Cooker and select Sauté. Stir over the heat for about 5 minutes, until the nuts are slightly toasted. 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot and shimmers across the pan, add the squash wedges in a single layer (this will take 2 batches). Cook until golden, about 2 minutes per side. Repeat with second batch and then remove and reserve. 2. Add the onion wedges to the pot and cook until golden, again about 2 minutes per side. Once golden, stir in the maple syrup, salt, and stock. Add the squash back to the pot, secure the lid and select High Pressure. Set the time for 3 minutes. When the tone sounds, use Quick Pressure Release. 3. Once pressure is completely released, remove lid and add the sage. 2. Add the butter to the pot with the shallots to slightly sauté and soften. 3. Sprinkle with salt before adding the green beans, lemon juice and water. Secure the lid and select High Pressure. Set the time for 1 minute. When the tone sounds, use Quick Pressure Release. Once pressure is completely released, the red indicator will drop. 4. Remove lid and stir together, taste and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 64 (73% from fat) • carb. 4g • pro. 2g fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg calc. 17mg • fiber 1g 4. Taste and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 56 (21% from fat) • carb. 11g • pro. 1g fat 1g • sat. fat 0g • chol. 0mg • sod. 213mg calc. 34mg • fiber 2g Garlic and Herb Smashed Potatoes The potato side dish to fit every plate. Makes 4 to 6 servings 2 tablespoons unsalted butter, divided 2 pounds small red potatoes, halved lengthwise 2 garlic cloves, sliced ½ teaspoon kosher salt ½ cup chicken broth ¼ cup chopped fresh herbs (any favorite or combination - parsley, mint, rosemary, thyme and/or dill) 24