Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 14

2 cups couscous, cooked 2 tablespoons chopped fresh parsley 1½ cups crumbled feta, divided 1 4 to 4½ pound chicken, rinsed and patted dry 2 cloves garlic, smashed Line the Cuisinart™ Brick Oven's baking tray with foil. Cut one of the peppers into 1-inch strips. Toss pepper strips, eggplant, tomatoes, garlic in a mixing bowl with salt, pepper, and olive oil. Arrange vegetables in one layer on the prepared baking tray. Place in oven on a rack in position A and turn on the broil function to roast vegetables for about 40 minutes, tossing a few times, or until vegetables are soft and the skin on the peppers begins to peel off. Remove from oven and reserve in a medium-sized bowl. While the vegetables are roasting, cut the tops off of the remaining peppers, and clean out the seeds. Trim the bottom of the peppers if necessary, so that each one stands evenly on a plate. Place peppers lying down on the baking sheet. Once roasted vegetables are finished, broil peppers in brick oven for about 10 to 15 minutes, until slightly blackened but not too soft. While the peppers are roasting, toss the reserved vegetables with the basil, couscous, and 1 cup of feta. Remove peppers from oven and evenly divide the couscous/vegetable mixture among the peppers. Top each stuffed pepper with 2 tablespoons of feta. Return to brick oven and broil for 10 minutes, or until feta has browned slightly. Serve immediately. Nutritional information per serving: Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg • fiber 5g Herb Roasted Chicken Serves 4 to 6 1 tablespoon olive oil 1 teaspoon dried basil 1 teaspoon dried thyme 1 tablespoon fresh chopped rosemary 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 lemon, cut in half Make a paste with the olive oil, dried and fresh herbs, salt, and pepper by mixing ingredients together in a small bowl. Squeeze lemon all over outside and inside chicken. Stuff the chicken with the lemon halves and garlic cloves. Rub the herb paste all over the skin of the chicken. Preheat Cuisinart® Brick Oven to 375˚ on convection bake or bake setting with a rack in position A. Place prepared chicken on baking sheet lined with parchment paper. Roast for 1 hour 15 minutes to 1 hour 25 minutes in preheated oven, until the juices run clear when the thigh is pierced. Nutritional information per serving (based on 6 servings): Calories 232 • (61% from fat) • Carb. 3g • pro. 31g • fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg • calc. 42mg • fiber 0g Hoisin Glazed Cornish Hens This marinade is very versatile. Try it brushed on salmon or chicken pieces and simply roast in the oven. Makes 2-4 servings Glaze: ½ cup hoisin sauce 2 tablespoon honey 2 tablespoon soy sauce 1 tablespoon fresh ginger, finely chopped 2 cloves fresh garlic, finely chopped 2 cornish game hens, 1- 1¼ pounds each, rinsed and patted dry In a mixing bowl stir together, the hoisin, honey, soy, ginger, and garlic. Place the hens in a sealable plastic bag. Pour the marinade into the bag and refrigerate for at least an hour up to overnight. Preheat brick oven to 400°F on the convection bake or bake setting with a rack in position A. 14