Cuisinart CPC-800 User Manual - Page 19

the cabbage has wilted, after about 5 minutes, stir in the dill. 3. Taste and adjust seasoning as desired. Serve with a small dollop of sour cream and more chopped dill. Nutritional information per serving (2 cups): Calories 309 (22% from fat) • carb. 38g • pro. 38g fat 10g • sat. fat 3g • chol. 62mg • sod. 688mg calc. 138mg • fiber 8g Escarole and White Bean Stew Simple ingredients transform into a hearty yet healthy and delicious dish. Serve with extra olive oil and crusty bread. Makes 12 cups 1 tablespoon olive oil 3 garlic cloves, smashed 1 pound dried white beans, rinsed 8 cups chicken broth 1 large head escarole, roughly chopped ½ teaspoon kosher salt 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker and select Sauté. Once the oil is hot, add the garlic cloves. Sauté until garlic is fragrant, about 3 to 5 minutes. Add the white beans and broth. Secure the lid and select Beans. Set the time for 30 minutes. When time expires, allow pressure to release naturally. 2. Once pressure has released completely, remove the lid. Stir in the escarole and salt. Select Simmer. Cook until escarole has completely wilted. 3. Taste and adjust seasoning as desired. Nutritional information per serving (one cup): Calories 157 (8% from fat) • carb. 26g • pro. 11g fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg calc. 128mg • fiber 7g Pho Traditional Vietnamese Pho simmers for hours and is constantly skimmed to create a deep-flavored, clear broth. Our version is lighter, but takes a fraction of the time and is just as comforting Makes about 12 cups Broth: 2 pounds beef bones 2 pounds mix of beef shank, oxtail or short rib 1 onion, halved 2 carrots, cut into 2-inch pieces 1 2-inch piece ginger, unpeeled 2 cinnamon sticks 4 star anise pods 3 cloves ½ bunch cilantro 12 cups water Soup: 4 tablespoons fish sauce 1 pound flank steak, very thinly sliced Ingredients for serving: 8 ounces rice noodles, cooked Fresh basil Fresh cilantro Fresh mint Mung beans Green onions, thinly sliced Fresh lime juice Fish sauce, optional Chili sauce, optional Hoisin sauce, optional 1. Add the broth ingredients into the cooking pot of the Cuisinart® Pressure Cooker. Secure the lid and select Soup. Set the time for 90 minutes. When time expires, allow pressure to release naturally. 2. Once pressure is released completely, the red indicator will drop. Remove the lid. Cool stock and then strain through a cheesecloth or fine mesh strainer. Beef may be shredded and used in the soup, or reserved for another use. Discard bones, vegetables and aromatics. 3. When strained stock reaches room temperature, transfer it to the refrigerator until the fat rises to the top and solidifies. Make the soup: 4. When ready to serve, discard the solidified fat with a spoon and add remaining stock to the cooking pot and select Sauté. Bring stock to simmer while preparing the bowls for serving: Put 1 cup cooked rice noodles, 5 hand-torn basil leaves, 1 tablespoon hand-torn cilantro 19