Cuisinart EPC-1200PC Instructions and Recipes - Page 24

in the chopped red and jalapeño peppers. Continue sautéing for about 4 to 5 minutes, until all vegetables are softened. Stir in the garlic and sauté for one more minute. Stir in green chiles and chipotle pepper. Add chicken, broth, and salt. Select High Pressure and set timer for 7 minutes. When audible beep sounds, allow Natural Pressure Release for 5 minutes and then use Quick Release Pressure to release remaining pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove chicken pieces and reserve in a stainless bowl. When chicken is cool enough to handle, remove and discard bones. (Skinless). Chop or shred chicken and return to pot. Select Browning. Combine softened butter and flour. When mixture comes to a boil, whisk in flour/butter mixture to thicken the chile. Serve immediately. May be served with shredded Cheddar cheese and sliced avocado. Nutritional information per serving (one cup): Calories 248 (42% from fat) • carb. 8g • pro. 27g • fat 11g • sat. fat 5g • chol. 89mg • sod. 332mg • calc. 41mg • fiber 1g Turkey Chili Makes about 8 cups 2 tablespoons extra virgin olive oil 3 pounds ground turkey (6 to 7% fat) 2 cups chopped onion 1 red or yellow bell pepper, cut into ½-inch dice 4 cloves garlic, peeled and chopped 3 tablespoons chili powder 1½ teaspoons ground cumin 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon oregano 2 cans (14 to 15 ounces each) diced tomatoes with juices ¼ cup low-sodium chicken broth or stock 1 teaspoon kosher salt, or to taste 1 bay leaf 2 tablespoons cornmeal Add 1 tablespoon of the oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground turkey about ½ pound at a time, adding more oil as needed, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Select Sauté. Add chopped onion, pepper, and garlic to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent. Stir in the chili powder, cumin, allspice, cinnamon, coriander and oregano. Cook for 2 to 3 minutes until aromatic. Stir in reserved meat, tomatoes, chicken broth/ stock, salt, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, turn off and remove lid, tilting away from you to allow steam to disperse. Stir cornmeal into chili and select Simmer. Simmer chili for 10 to 15 minutes to allow the cornmeal to thicken it. Remove and discard bay leaf before serving. Nutritional information per serving (one cup): Calories 355 (50% from fat) • carb. 14g • pro. 14g • fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg • calc. 51mg • fiber 4g Meat Sauce for Pasta Makes about 10 cups 2 to 3 tablespoons good quality olive oil 2 pounds lean ground beef 1½ cups chopped onion ¾ cup finely chopped carrot ¹⁄³ cup finely chopped celery 2 cloves garlic, peeled 2 teaspoons basil ½ cup dry wine (red or white) 3 cans (14 to 15 ounces each) diced tomatoes 1 can (6-ounces) tomato paste (salt free if available) ½ cup water 1 bay leaf 1 teaspoon kosher salt Add 1 tablespoon of the oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook 24