Cuisinart GR-M3CB User Manual - Page 14

Eggplant Parmesan Arroz con Pollo Sauté and bake all in one pan! Makes 16 servings 2 cups unbleached, all-purpose flour ½ teaspoon salt 6 large eggs, lightly beaten 3 cups breadcrumbs 12 ounces eggplant, cut into ¼-inch lengthwise slices ½ cup olive oil, divided 4 cups marinara sauce 8 ounces mozzarella, shredded, divided 1 ounce Parmesan, grated, divided 1. Mix the flour together with the salt and put into a shallow dish or container. Similarly, put the beaten eggs and breadcrumbs each in separate, shallow containers, also for dipping. 2. Dredge each slice of eggplant, first in the flour, then the eggs and finally the breadcrumbs. After dredging in each, pat the eggplant to remove any excess ingredients before adding to the next. 3. When all of the eggplant is breaded, assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add 2 tablespoons of the oil. Once the oil is hot, add slices of eggplant so that they lay in the pan in a single layer. Brown each side well and repeat with remaining eggplant. Add new oil between additions when necessary. 4. Once all of the eggplant is browned, turn the heat off and allow the unit to cool slightly before discarding oil and wiping the pan completely clean. 5. Add 1 cup of the sauce to the clean baking pan. Add an even layer of the eggplant. Top with an additional cup of sauce and then half of the mozzarella and Parmesan. Continue with an additional layer, ending with the remaining cheese. 6. Cover and select 300°F. Bake for about 30 to 40 minutes, until cheese is completely melted. 7. Serve immediately. Nutritional information per serving (based on 16 servings): Calories 332 (48% from fat) • carb. 31g pro. 13g • fat 18g • sat. fat 5g • chol. 105mg sod. 959mg • calc. 165mg • fiber 2g This one-pan meal is always a crowd favorite. Makes about 6 servings 3 pounds bone-in, skin-on chicken thighs 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper ½ teaspoon extra virgin olive oil 1 small onion, chopped 1 small red pepper, chopped 4 garlic cloves, chopped 1 plum tomato, cut into ½-inch dice ¼ teaspoon smoked paprika 2 cups long grain white rice 3 cups chicken broth, low sodium ¹/8 teaspoon saffron threads 1 bay leaf ½ cup frozen green peas ¹/³ cup fresh parsley leaves, chopped Lemon wedges for serving 1. Season the chicken on both sides with ½ teaspoon of the salt and the pepper. 2. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the oil to the pan. 3. Once the oil is hot, add the chicken, skin side down. Leave undisturbed until well browned, about 15 to 20 minutes. Flip, and continue cooking for an additional 10 to 15 minutes. Remove and reserve. 4. Add the onion, pepper and garlic and cook for an additional 10 minutes. 5. Stir in the tomato with the remaining salt and smoked paprika and cook for a couple of minutes before adding the rice, chicken broth, saffron and bay leaf. Allow to come to a boil. 6. Once boiling, cover and cook for 10 minutes. Add the chicken back to the pan and turn the heat to 300°F. Cover and cook for an additional 25 to 30 minutes. 7. Stir in the frozen peas. 8. Taste and adjust seasoning according to preference. Sprinkle with chopped parsley and serve immediately with lemon wedges. Nutritional information per serving (based on 6 servings): Calories 523 (34% from fat) • carb. 41g pro. 45g • fat 19g • sat. fat 5g • chol. 221mg sod. 879mg • calc. 56mg • fiber 2g 14