Cuisinart CPC-800 User Manual - Page 15

RECIPES Steel-Cut Oats 15 Chicken Stock 15 Vegetable Stock 16 Brown Beef Stock 16 Quick Chicken Soup 17 Cuban Black Bean Soup 17 Borscht 18 Escarole and White Bean Stew 19 Pho 19 Pasta e Fagioli 20 Lentil Soup 20 Vegetarian Bean Chili 21 Artichokes with Three Sauces 21 Mushroom Risotto 22 Black Beans and Rice 23 Curried Chickpeas with Potatoes and Spinach 23 Sautéed Kale 24 Green Beans with Shallots and Pine Nuts 24 Acorn Squash with Melted Red Onion and Sage 24 Garlic and Herb Smashed Potatoes 25 Honey-Glazed Salmon 25 Arroz con Pollo 25 Chicken and Vegetable Curry 26 Simple Chicken 26 Classic Beef Stew 27 Carne Mechada 28 Corned Beef and Cabbage 28 Asian-Style Pork Ribs 29 Pineapple Chipotle Pulled Pork Tacos 29 Pork Chops with Apricot Sauce 30 Creamy Rice Pudding 30 "Baked" Apples 31 Key Lime Cheesecake 31 Cherry Chocolate Chip Bread Pudding 32 Steel-Cut Oats Traditionally, steel-cut oats take care, time and a watchful eye, but in the pressure cooker it's a hands-off quick task for perfectly cooked, creamy oats. Makes about 7 cups 52∕3 cups water 2 cups steel-cut oats (not quick cooking) 1 tablespoon coconut oil 1½ cinnamon sticks ¼ cup, plus 2 tablespoons unsweetened coconut flakes 2 tablespoons real maple syrup ¾ cup dried fruit 2 pinches ground nutmeg Pinch kosher salt 1. Put all of the ingredients into the cooking pot of the Cuisinart® Pressure Cooker. Secure the lid and select High Pressure. Set the time for 5 minutes. When the audible beep sounds, allow pressure to release naturally. 2. Once pressure has released completely, red indicator will drop. Remove lid and remove the cinnamon sticks. 3. Stir to combine and serve immediately. Nutritional information per serving (½ cup): Calories 131 (26% from fat) • carb. 22g • pro. 3g fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg calc. 8mg • fiber 3g Chicken Stock This nourishing stock has many uses. Sip it plain, use it as a base for soups and stews, or store it in 1-cup containers to cook with or to warm up meals. Makes about 12 cups 4 pounds chicken parts with bones 3 carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 1 medium onion, cut into about 2-inch chunks 1 garlic clove 15 parsley stems 3 thyme sprigs 2 teaspoons black peppercorns 2 bay leaves 12 cups water 15