Cuisinart TOB-195BCC Instruction and Recipe Booklet - Page 17

about 5 to 7 minutes. Transfer to dinner plates and serve immediately. Nutritional information per serving: Calories 240 (41% from fat) • carb.1g • pro. 34g • fat 11g • sat. fat 2g • chol. 66mg • sod. 381mg • calc. 28mg • fiber 3g Simply Roasted Salmon and Fennel Don't let the simple preparation of the salmon fool you - it is really delicious! Serves 4 1 fennel bulb (about 10 ounces (286 g)) 1 teaspoon (5 ml) olive oil 1 pinch kosher salt 1½ pounds (750) fresh salmon, preferably wild, skin removed (one whole piece or cut into individual fillets) 1 teaspoon (5 ml) olive oil ¼ teaspoon (1 ml) kosher salt ¼ teaspoon (1 ml)freshly ground pepper Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 425°F (220˚C) on Bake or Convection Bake setting with a rack in position A. Line the baking tray with parchment paper. Roasted Asparagus Asparagus is delicious roasted, and is so simple to prepare. Makes 4 servings 1 bunch asparagus 1 teaspoon (5 ml) olive oil ¼ teaspoon (1 ml) kosher salt ¼ teaspoon (1 ml) crushed black pepper Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 425°F (220˚C) on the Bake or Convection Bake setting with rack in position B. Wash and dry asparagus thoroughly. Trim the rough ends off. Place asparagus in a mixing bowl and toss with the teaspoon (5 ml) of olive oil, salt and pepper. Arrange asparagus in a single layer in the baking pan and bake on the rack B position 10 to 15 minutes, until the asparagus is tender. Serve immediately. Nutritional information per serving: Calories 36 (28% from fat) • carb. 5g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg • calc. 24mg • fiber 2g Slice the fennel bulb into ¼-inch (.6 cm) lengthwise strips. Toss fennel with olive oil and salt in a mixing bowl. Place fennel in prepared baking pan and place in oven. Roast for 10 to 15 minutes, flipping it once halfway through roasting time. While fennel is roasting, rub the olive oil, salt and pepper all over the flesh of the salmon. Once fennel has roasted, remove, and place salmon on top of fennel. Switch rack to position B and return salmon to the oven. Roast for an additional 18 to 20 minutes until desired doneness has been reached. Serve immediately. Nutritional information per serving: Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg • fiber 2g Roasted Stuffed Peppers Makes 4 servings 5 medium-large red bell peppers, divided 1 small eggplant, peeled and cut into ½" (1.25 cm) dice 1 cup (250 ml) grape tomatoes 4 cloves garlic 1 teaspoon (5 ml) fine sea salt, or table salt ½ teaspoon (2 ml) freshly ground black pepper 2 tablespoons (30 ml) extra virgin olive oil 2 cups (500 ml) couscous, cooked 1½ teaspoons (7 ml) dried basil 2 tablespoons (30 ml) chopped fresh 17