Waring CO1600WR Instruction Booklet - Page 17

Remove ribs from liquid and reserve. Place casserole on stove. Skim fat well and reduce the liquid so that it thickens to a sauce consistency. Return ribs to sauce to warm and serve. It is also possible to cool ribs in their liquid and refrigerate to reheat and serve the following day (the flavors will just intensify and get better over night). Nutritional information per serving: Calories 556 (41% from fat) • carb. 18g • pro. 48g • fat 25g sat. fat 8g • chol. 146mg • sod. 3676mg • calc. 43mg • fiber 1g ROASTED ROOT VEGETABLES Makes 8 servings 1 pound Yukon Gold or fingerling potatoes, cut into 1⁄2 -inch rounds 1 pound yam, peeled, cut in half lengthwise, sliced into 1⁄2-inch half moons 1 cup parsnips, peeled and cut into 1⁄2" slices 1 cup peeled baby carrots 4 garlic cloves, smashed 1⁄4 cup extra virgin olive oil 1 teaspoon kosher salt 1⁄2 teaspoon coarsely ground black pepper Preheat oven to 450˚F on roast or convection bake, racks in position 1 and 3. In a large mixing bowl toss all ingredients together well. Divide ingredients between 2 half-sheet trays lined with aluminum foil. Place in oven in set rack positions. After 20 minutes remove racks to lightly toss vegetables on tray and return trays to oven, switching the tray's positions. Bake for an additional 20 to 25 minutes, toss one more time and bake until all vegetables are evenly browned, about 5 minutes. Nutritional information per serving: Calories 207 (30% from fat) • carb. 34g • pro. 3g • fat 7g sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg • fiber 6g Variation: Add 2 teaspoons of your favorite chopped herb, such as rosemary or thyme. Another nice addition to this vegetable mix would be a 1⁄2 cup of Brussels sprouts cut in half. 32 BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES Makes 4 servings 4 russet potatoes, about 10 ounces each 1 tablespoon unsalted butter 1 teaspoon extra virgin olive oil 2 green onions, trimmed and chopped 1 broccoli crown, about 6 ounces, trimmed and chopped into 1⁄2-inch pieces 3⁄4 cup milk (may use whole milk, reduced fat, or fat-free) 4 ounces sharp Cheddar, shredded 1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper Preheat oven to 400°F on convection bake with rack in position 2 (middle position). Pierce each potato with a fork in several places. Place directly on the rack and bake until potatoes are soft, about 50 minutes. While the potatoes are baking, melt butter in olive oil in a 10-inch skillet. Add green onions and broccoli. Stir to coat the vegetables and then cover the skillet to steam them for 4 to 5 minutes so that they are tender but still crisp. Uncover, remove from heat and reserve. When potatoes are cool enough to handle, cut off top third of the potatoes and scoop out flesh, leaving 1⁄4-inch thick shell. Reserve flesh and skins; discard tops or reserve for another use. Using an electric mixer or hand-held potato masher, mash the potatoes. Add milk, shredded cheese, salt, and pepper. Mash until thoroughly combined. Add the cooled vegetables and stir by hand to combine. Generously fill the reserved potato shells with the potato/broccoli mixture. At this point you can bake them immediately or refrigerate them until ready to bake (overnight). Turn oven to 375°F on convection bake. Arrange potatoes on foil-lined (sprayed with cooking spray) baking tray only. NOTE: No other parts of the oven may be covered with metal foil. Bake in position 1 (bottom rack position) uncovered until tops are golden brown and the potatoes are warmed through, 25 to 30 minutes. If potatoes are cold from the refrigerator, add 5 minutes to baking time. Remove from oven and serve hot. Nutritional information per serving: Calories 369 (25% from fat) • carb. 54g • pro. 17g • fat 10g sat. fat 4g • chol. 31mg • sod. 498mg 33