Cuisinart CPC-800 User Manual - Page 24

Sautéed Kale This simple side dish is a tasty way to get greens on your plate any night of the week. Makes about 3 cups 1 tablespoon olive oil 1 garlic clove, crushed ¼ teaspoon kosher salt Pinch crushed red pepper 8 ounces (10 packed cups) kale, hard stems removed and discarded, leaves and tender stems roughly chopped ½ cup low-sodium chicken broth 1. Put the olive oil in the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Add the garlic clove and simmer slightly until barely golden. Stir in the salt and crushed red pepper. 2. Once the garlic is golden, 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 audible beep sounds, use Quick Pressure Release. 3. Once the pressure is completely released, the red indicator will drop. 4. 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 and Pine Nuts This side dish is elegant enough for a dinner party, yet simple enough to make every day. Makes about 8 cups ½ cup pine nuts 2 tablespoons unsalted butter 1 large shallot (about 3 ounces), peeled and thinly sliced ¾ teaspoon kosher salt 24 ounces green beans, trimmed 2 tablespoons fresh lemon juice 1 cup water 1. Put the pine nuts into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Stir over the heat for about 5 minutes, until the nuts are slightly toasted. 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 audible beep 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 Acorn Squash with Melted Red Onion and Sage A hearty winter side dish. Makes about 4 cups 2 teaspoons olive oil 1 medium acorn squash, seeded and cut into wedges 1 medium red onion (about 8 to 9 ounces), cut into wedges 2 teaspoons pure maple syrup ½ teaspoon kosher salt ½ cup chicken stock 1 teaspoon fresh sage leaves, thinly sliced 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. 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 chicken stock. Add the squash back to the pot, secure the lid and select High Pressure. Set the time to 3 minutes. When the audible beep sounds, use Quick Pressure Release. 24