Cuisinart CPC-800 User Manual - Page 18

¼ teaspoon cayenne 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1. Put oil into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. When the oil is hot, cook the sausage until slightly brown, about 5 minutes. Add the onion, pepper, garlic, oregano, cumin and coriander. Sauté until onion is are translucent and soft, about 3 to 5 minutes. Add the water, black beans and bay leaf. 3 medium beets, shredded ¼ teaspoon kosher salt 1 teaspoon granulated sugar 1 tablespoon red wine vinegar 2 medium potatoes (about 1 pound), peeled and cut into 1-inch pieces ½ small green cabbage, thinly sliced ½ cup fresh dill, chopped, plus more for serving Sour cream, for serving Make the stock: 2. Secure the lid and select Beans. Set the time for 30 minutes. When the audible beep sounds, allow pressure to release naturally. 3. Once pressure has released completely, the red indicator will drop. Remove lid and stir in the cayenne, vinegar and salt. 4. Taste and adjust the seasoning as desired. * Serving ideas: Serve with diced avocado, sour cream, cilantro and cooked rice. Nutritional information per cup: Calories 140 (20% from fat) • carb. 16g • pro. 10g fat 3g • sat. fat 1g • chol. 22 mg • sod. 447mg calc. 35mg • fiber 5g Borscht This soup tastes even better the next day when all the flavors have had a chance to meld overnight. Makes about 8 cups Beef Stock: 2 to 3 beef shanks, about 3 pounds total 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon olive oil 2 medium carrots, cut into 3-inch pieces 2 celery stalks, cut into 3-inch pieces 2 plum tomatoes, halved 1 onion, halved 1 tablespoon tomato paste 8 cups water 12 black peppercorns 10 parsley stems 2 thyme sprigs 1 bay leaf Soup: 1 teaspoon olive oil 2 medium carrots, shredded 1. Season the beef with the salt and pepper; reserve. Put the olive oil into the Cuisinart® Pressure Cooker and select Brown. When hot, add one seasoned beef shank and brown on all sides. Reserve and repeat with remaining shank. 2. Once browned, return reserved shanks to the pot with the beef bones, carrots, celery, tomatoes, onion and tomato paste. Stir, and then add the water, peppercorns, parsley, thyme and bay leaf. Secure the lid and select Soup. Set the time for 80 minutes. When audible tone sounds, allow pressure to release naturally. 3. When the red indicator drops, remove lid, cool stock and strain through a cheesecloth or fine mesh strainer. Shred meat from shanks and reserve. Discard vegetables. 4. Cool strained stock to room temperature, then transfer to the refrigerator until the fat rises to the top and solidifies. Make the soup: 1. Once the stock has completely cooled and has fat solidified, remove and discard fat. Put the oil into the cooking pot of the pressure cooker and select Sauté. Once the oil is hot, add the shredded carrots and beets with the salt and sugar. Sauté until slightly soft. Add the vinegar, scraping up any brown bits that may have accumulated on the bottom of the pot. Add the stock back to the cooking pot with the potatoes. Secure the lid and select High Pressure. Set the time for 3 minutes. When time expires, use Quick Pressure Release. 2. Once pressure has released completely, remove the lid. Stir in the reserved shredded beef and the cabbage. When beef is hot and 18