Cuisinart CSK-150 CSK-150 Manual - Page 6

Nutritional information per serving: Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 127 • calc. 35mg • fiber 3g 1-1/2 3/4 1 1 1 3/4 8 1 1 1/2 1 1 1 FRESH SALMON & POTATO HASH Makes 6 servings pounds fresh salmon fillets, boneless, skinless, cut in 1-inch cubes teaspoon kosher salt, divided tablespoon extra virgin olive oil pound Huston's Yukon Gold® Potatoes, unpeeled, cut in 1/2 to 3/4-inch dice cup sliced celery (cut on the bias in 1/2-inch slices) cup diced yellow pepper (cut in 3/4-inch pieces) ounces asparagus, tough ends trimmed, cut in thirds large shallot, peeled and minced large clove garlic, peeled and minced cup half-&-half teaspoon dill weed tablespoon chopped fresh parsley tablespoon chopped chives (optional) Preheat Cuisinart® Electric Skillet to 375°F. Season salmon with 1/2 teaspoon salt and place in a single layer in skillet. Cook uncovered, turning pieces over 2-3 times, until nicely browned, about 4 minutes. Remove from Skillet and keep warm. Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce heat to 300°F. Add celery, peppers, asparagus, shallot, garlic, and remaining 1/4 teaspoon salt; cover and cook until vegetables are just tender, about 5 minutes. Add half-&-half and dill; cook uncovered until liquid is reduced and thickened, about 4 minutes. Return salmon to the Skillet, 1-2 minutes. Garnish with parsley and chives. Nutritional information per serving: Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g • chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g POTSTICKERS Makes 50 servings 12 tablespoons wood ear mushrooms 1/4 pound ground lean pork 1/4 pound ground turkey 2 green onions, chopped 1/2 cup water chestnuts, finely chopped 1/4 cup chopped shiitake mushrooms, finely chopped 1/2 tablespoon minced fresh ginger 1-1/2 tablespoons light soy sauce 1/2 tablespoon toasted sesame oil 1/2 tablespoon dry sherry 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 50 wonton wrappers 2 teaspoons vegetable or peanut oil water Soak wood ear mushrooms in 1 cup boiling water for 30 minutes; drain and chop finely. Combine pork, turkey, green onions, water chestnuts, shiitakes and ginger in a medium bowl. Season with soy, sesame oil, sherry, salt and pepper; mix filling ingredients well. Place wonton skins on flat surface with one point facing north (away from you). Dampen the edges with a bit of water. Place 1 teaspoon filling in center; fold bottom point up, making a triangle. Either crimp all edges like a pleat or fold up the 2 end points, and pinch to seal. Preheat Cuisinart® Electric Skillet to 300°F and add 1 teaspoon oil; swirl to coat bottom of Skillet. Place half the batch (about 25) pot stickers in a single layer. Cook for 3-4 minutes or until one side is browned. Add 1 cup water; cover Skillet. Bring to a boil, then reduce heat to 200°F. Cook 8-10 minutes or until water has evaporated, and pot sticker dough is tender. Serve with dipping sauce. Nutritional information per serving: Calories 36 (27% from fat) • carb. 5g • pro. 2g • fat 1g • sat. fat 0g • chol. 3mg • sod. 63mg • calc. 5mg • fiber 0g 6