Cuisinart EPC-1200PC Instructions and Recipes - Page 9

continue to cook as they sit in the hot water.) Strain. Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly. Serve with pita and vegetable crudités. Nutritional information per serving (2 tablespoons): Calories 60 (70% from fat) • carb. 3g • pro. 1g • fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg • calc. 11mg • fiber 3g Baba Ghanoush Instead of heating up the kitchen to roast the eggplant, cooking it in your pressure cooker keeps the kitchen cool. Makes about 1½ cups 1 tablespoon olive oil 1 large eggplant, about 1 pound, peeled and cut into 1-inch cubes 4 garlic cloves, peeled ½ cup water 2 to 3 tablespoons fresh parsley leaves ½ teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons tahini paste 1 tablespoon olive oil Place olive oil in the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Sauté. Stir eggplant and garlic into the pot. Cook until soft and slightly golden, about 5 minutes. Add water. Lock lid in place. Select High Pressure. Set timer for 4 minutes. 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. Strain the eggplant and garlic and place into work bowl of food processor fitted with metal chopping blade. Add the parsley, salt, lemon juice, and tahini, and pulse to process. Scrape bowl, add olive oil, and pulse until fully combined. Taste and adjust seasoning accordingly. Serve with pita and vegetable crudités. Nutritional information per serving (2 tablespoons): Calories 49 (67% from fat) • carb. 3g • pro. 1g • fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg • calc. 12mg • fiber 1g Savory Gorgonzola Cheesecake Serve with crackers or slices of crusty breads. May also be sliced and served on tender greens as a salad. Garnish with fresh fruit such as sliced pears, apples or figs. Makes one 7-inch cheesecake, 16 slices 2 teaspoons unsalted butter, melted 3 tablespoons walnut halves and pieces, toasted 1½ pounds cream cheese (do not use low fat), at room temperature, cut into 1-inch pieces 3 large eggs, at room temperature 2 teaspoons fresh lemon juice 1 teaspoon rubbed sage ¹/8 teaspoon freshly ground white pepper 1 cup Gorgonzola dolce, crumbled 2 cups hot water Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16 x 16 inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. Place the walnuts in a food processor fitted with the metal chopping blade and pulse until chopped finely. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom. Place the cream cheese in the food processor and process until smooth, about 1 minute. Scrape the work bowl, process 30 seconds longer. Add the eggs, lemon juice, sage and pepper. Process until smooth, 1 minute. Scrape the work bowl and process 15 seconds longer. Sprinkle the Gorgonzola over the cream cheese mixture and pulse 10 times to incorporate. Pour into prepared pan. Place trivet/rack in the cooking pot of the Cuisinart® Electric Pressure Cooker and add 2 cups of hot water to the pot.