Cuisinart CSK-150 CSK-150 Manual - Page 13

1/2 1 1 1 1 3 3 1 2 2 2 2 1 1/2 1/4 2-3 1-1/2 1 2 SPICY SAUSAGE AND SHRIMP Makes 6 servings pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inch rounds (chicken or turkey andouille or chorizo will be lower in fat) cup sliced celery, (about 2 stalks) cut on the bias in 1/4-inch pieces green bell pepper, peeled, cored, thinly sliced yellow bell pepper, peeled, cored, thinly sliced orange or red bell pepper, peeled, cored, thinly sliced cloves garlic, peeled, crushed, but left whole tablespoons finely chopped shallots cup vermouth or dry white wine cans (14 ounce) diced tomatoes tablespoons tomato paste cups chicken stock, fat free, low sodium bay leaves teaspoon marjoram (or oregano) teaspoon kosher salt teaspoon freshly ground black pepper drops *Tabasco® sauce or more, to taste pounds large shrimp, peeled and deveined tablespoon freshly chopped parsley green onions, thinly sliced Place sliced sausages in a cold Cuisinart® Electric Skillet; set the temperature to 300°F. When the sausage pieces are nicely browned, add the celery, green pepper, yellow pepper, orange pepper and garlic. Cook, stirring, for about 3-4 minutes, or until vegetables have softened. Add shallots; stir for 30 seconds (do not let burn), then immediately pour in wine. Add tomatoes, tomato paste, chicken stock, bay leaves, and marjoram. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally. Remove garlic pieces; taste for seasoning. Add salt, pepper and Tabasco® if desired. Add shrimp; stir to combine, cover, and cook until shrimp are firm and pink, about 3 to 4 minutes. Garnish with parsley and green onions. Serve with rice or crusty bread. Nutritional information per serving: Calories 315 (27% from fat) • carb. 15g • pro. 36g • fat 9g • sat. fat 3g • chol. 254mg • sod. 830mg • calc. 107mg • fiber 3g *Tabasco® is a registered trademark owned by the McIlhenny Co. SLIGHTLY SPICY SLOPPY JOES Makes 16 servings 3 pounds very lean ground beef (90-95%) 1 pound onion, chopped 3 cloves garlic, peeled and minced 1 yellow bell pepper, cored, seeded and chopped 1 can (28 ounces) thick tomato purée 1 can (6 ounces) unsalted tomato paste 1 cup beef broth or stock, fat free, low sodium 2 tablespoons brown sugar, lightly packed 2 tablespoons Worcestershire sauce 2-3 tablespoons chipotle chile* with sauce (or to taste), finely chopped 1 teaspoon kosher salt Preheat the Cuisinart® Electric Skillet to 350°F; brown meat, breaking up chunks with the back of a spoon. Add the onion, garlic and chopped pepper; stir for 1 minute. Add tomato purée, tomato paste, beef broth, brown sugar, Worcestershire sauce, chipotle and salt. Bring to a boil, then reduce heat to a simmer. Cook for 45 minutes, until slightly thickened. Serve on sandwich rolls. Nutritional information per serving: Calories 186 (43% from fat) • carb. 10g • pro. 17g • fat 9g • sat. fat 3g • chol. 51mg • sod. 168mg • calc. 23mg • fiber 2g *Chipotle peppers in adobo sauce can be found in the specialty food section of most well-stocked grocery stores. Unused Chipotle pepper in sauce will keep in the refrigerator for up to a week, or may be frozen. 13