Cuisinart EPC-1200PC Instructions and Recipes - Page 19

the center of the long strip of folded foil and bring up the sides to meet - twist together to form a handle. Place trivet/rack in the cooking pot of the Cuisinart® Electric Pressure Cooker and add 2 cups of cold water. Using the foil cradle to help lift the dish, carefully lower the dish into the pot and place on the trivet/rack. Cover and lock lid in place. Select High Pressure and set timer for 30 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving. Nutritional information per serving: Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g Curried Cauliflower & Potatoes Makes 4 to 6 servings 1 tablespoon olive oil 2 medium onions, sliced ¾ teaspoon kosher salt ¾ teaspoon curry powder ¼ teaspoon turmeric 1½ cups chicken broth, divided 1 head cauliflower, cut into thirds 2 medium Yukon Gold potatoes, sliced into ¼-inch rounds Place the olive oil in the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Sauté and let oil heat for 2 to 3 minutes. Add the sliced onions and cook, stirring occasionally for about 2 minutes. Stir in the salt, curry, and turmeric and continue cooking until onions become soft and aromatic. Add ½ cup chicken broth and allow mixture to come to a simmer. Add the cauliflower and toss in the liquid. Cover and lock lid in place. Select High Pressure and set timer for 1 minute. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove cauliflower and reserve. Select Sauté and toss the potato slices in with the onions for about 1 minute. Stir in remaining 1 cup of broth. Cover and lock lid in place. Select High Pressure and set timer for 1 minute. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Gently toss cauliflower in with potatoes and onions. Serve immediately. Nutritional information per serving (based on 6 servings): Calories 109 (21% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 0g • chol. 0mg • sod. 340mg • calc. 37mg • fiber 4g Beet Salad with Feta, Toasted Walnuts & Champagne Vinaigrette Makes about 8 cups, 8 to 12 servings 3 pounds golden or red beets, scrubbed clean, ends trimmed 1 cup water 1 medium-large Vidalia or other sweet onion (8 ounces), thinly sliced ½ cup toasted walnuts ½ cup medium packed Italian (flat) parsley leaves 1 large clove garlic, peeled 1 small shallot (½ ounce), peeled 3 tablespoons Champagne vinegar (or white balsamic vinegar) ½ teaspoon Dijon-style mustard ½ teaspoon honey ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 6 tablespoons mild-flavored extra virgin olive oil 3 ounces feta cheese, crumbled Place beets on rack/trivet with water in the cooking pot of the Cuisinart® Electric Pressure Cooker. Cover and lock lid into place. Select High Pressure and set timer for 25 minutes. When 19