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<p>Slow Cooker Cookbook traditional to gourmet recipes model csc-400 Introduction Get ready to slow down and enjoy meals! Your Cuisinart® Slow Cooker is designed to have your favorite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavors to produce delicious family dinners and easy, relaxing suppers with friends. You can even prepare desserts in your Slow Cooker. Easy to operate, easy to serve from, and easy to clean... enjoy! ◆ ◆ ◆ ◆ Tips & Hints 2 - 4 Important Guidelines 5 Suggested Foods 6 Starters/Beverages/Miscellaneous 7 - 14 Soups & Stocks 15 - 25 Stews & Chilis 26 - 32 Entrées & Sauces 33 - 51 Side Dishes 52 - 67 Desserts 68 - 80 1 Contents ◆ 2 Tips & Hints ◆ › Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. › Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables. › Ground meats and uncooked sausages should always be browned and drained be- fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavor and visual appeal). If browning the night before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking. › Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye appeal to the finished dishes. It also helps cook out some of the fat. › In general, cooking for 1 hour on High is the equivalent of cooking for 2 hours on Low. › If you are not ready to serve food immediately, switch to the Warm mode to hold foods until ready to serve. › Tender vegetables, or those that you wish to be crisp-tender, should be added during the last 30 minutes of cooking time to prevent overcooking. › Each time you remove the lid, you will lose heat and will need to add 15 to 20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in. › A fat mop can be used to remove separated fat from slow cooked food by brushing it over the top. Alternatively, the food may be refrigerated, and the congealed fat can then be lifted off and discarded before reheating and serving. › Many slow-cooked foods such as stews benefit from cooling and refrigerating, then reheating – as the saying goes, stew or chili is always better the second day. › If using frozen foods, thaw completely before adding to Slow Cooker. › For some recipes, you can assemble the ingredients, combine them in the ceramic pot, cover and refrigerate the filled pot overnight. Place it in the cold Slow Cooker, and add 30 minutes to your projected cooking time. If your recipe calls for brown- ing or sautéing ingredients, do your browning and sautéing ahead, but refrigerate the ingredients separately. Combine before slow cooking. › To cut the fat from recipes, remove as much of the visible fat as possible from meats and poultry. Cook and drain all ground meats. Remove skin from poultry. › Dried beans should be soaked overnight, then rinsed, drained and rinsed again be- fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to your favorite recipes. › The Slow Cooker is perfect for foods that require long, slow simmering, such as soups, stocks, stews, and dried beans. › The Slow Cooker is the perfect way to cook items that require a “bain marie,” or water bath. We recommend starting out with hot water and cooking on High for most of these recipes. › Cooking ground meats in the Slow Cooker without browning them first is not recommended, as ground meat has a high incidence of bacterial contamination. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cuisinart® Food Processor and is cooked in a simmering water bath on the High Setting. When we tested with a probe thermometer, the Paté had reached safe food cooking temperature well within suggested U.S.D.A. recommendations.) › Most of the recipes in this book are cooked on Low using the timer function, to al- low you maximum freedom to go on to do other tasks. Most meats are better when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half. ◆ 3 ◆ 4 To adapt your own recipes to the Slow Cooker: › For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began. › In most cases, all ingredients can go in the Slow Cooker at once and can cook all day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavor. Browning meats adds to their taste and visual appeal, and helps to remove fat. › Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as boneless, skinless chicken breast or “new generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker (page 6). › Dairy products (milk, sour cream, some cheeses) will break down and curdle during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking. › When making soups, add solid ingredients to Slow Cooker and then liquid to cover. If a thinner soup is desired, add more liquid to taste. › If your recipe calls for precooked pasta – UNDERCOOK it. › Add cooked rice to recipes during last hour of cooking. Important Guidelines ◆ › The Slow Cooker should always be at least half full for best cooking results; how- ever, the Slow Cooker should never be more than three-quarters full (about 1½ inches from the top rim). › Because the Slow Cooker heats and cooks at low temperatures, food should be at room temperature before it goes into the cooker. If the food is refrigerator tem- perature, then heat it on the high setting for about 2 hours to heat the contents to 140°F before changing to the low setting. › If foods are to be cooked the next day in the ceramic pot, do not store in the refrigerator overnight. › Any leftover food should be removed from the ceramic pot and stored in plastic containers up to 2 days, or frozen for future use. › NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could develop during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return food to the ceramic pot and keep warm in an oven, covering with foil, if desired. DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a stovetop or in a microwave. › Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to room temperature before adding. › For food safety reasons, whole chickens should not be cooked in a Slow Cooker. They may not reach safe temperature in the proper amount of time. › When cooking meat, the USDA recommends setting the unit to High for one hour and then reducing the heat to Low. › Avoid sudden temperature changes. Really cold food or water can crack a hot ceramic pot. › Do not place the ceramic pot directly on a table or countertop. › Never heat the ceramic pot when it is empty. › Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is cooking. › Always use potholders or oven mitts when removing the lid or ceramic pot from the base after cooking. ◆ 5 ◆ Suggested Foods ◆ Meats Beef/Veal: Choose cuts that are full of flavor and benefit from braising. › Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast › Chuck shoulder steak › Veal shanks Pork: Less tender cuts work best – the lean “new generation pork” may become dry when cooked in Slow Cooker. › Boston butt roast › Pork shoulder pieces › Sausages › Country-style pork ribs (bone-in) › Pork shoulder or blade roast Lamb: Choose flavorful cuts that benefit from braising to tenderize. › Lamb shoulder › Lamb stew meat › Lamb shanks Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become dry in texture if cooked too long. › Chicken or turkey legs and thighs (remove skin to reduce fat) Game: Game generally tends to be less tender so it is perfect for the Slow Cooker. › Venison roasts or stew meat › Pheasant, duck thighs and legs ◆ 127 Recipes ◆ ◆ Savory Salmon & Chèvre Cheesecake ◆ 8 StarterS/BeverageS/MiScellaneouS ½ ounce Parmesan, grated 1 ounce white bread (about 1 slice), quartered ounces shallots, peeled 1 tablespoon + 1 teaspoon unsalted butter, divided 1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature 10 ounces chèvre, cut into 1-inch pieces 3 large eggs 1 tablespoon cornstarch ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons dill weed 2 ounces smoked salmon, diced Makes one 6-inch cheesecake, approximately 16 servings In the Cuisinart® Food Processor fitted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a Cuisinart® 10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25 minutes. Let cool. Coat a -inch springform pan with the remaining 1 teaspoon butter; dust with breadcrumbs/cheese mixture to coat. Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Transfer the cream cheese mixture to the prepared springform pan. Wrap the outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes up the sides of the pan but does not go above the rim. Place the cooking rack in the ceramic pot of the Cuisinart® Slow Cooker. Add 3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. (continued) ◆ 9 StarterS/BeverageS/MiScellaneouS Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette. Nutritional information per serving: Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g • chol. 62mg • sod. 334mg • calc. 90mg • fiber 0g ◆ 10 Roquefort Cheesecake with Pecans StarterS/BeverageS/MiScellaneouS 1 tablespoon unsalted butter, softened ¼ cup fresh breadcrumbs 3 tablespoons freshly grated Parmesan 1 pound lowfat cream cheese, cut into 1-inch pieces, at room temperature ½ cup lowfat sour cream 5-10 dashes Tabasco® sauce 2 eggs ½ cup chopped, lightly toasted pecans 8 ounces crumbled Roquefort cheese, cold Makes one 6-inch cheesecake, approximately 16 servings Generously butter the bottom and sides of a -inch springform pan. Combine crumbs and grated cheese. Sprinkle mixture on sides and bottom of prepared pan, shaking out any excess. Place cream cheese, sour cream and Tabasco® sauce in work bowl of a Cuisinart® Food Processor fitted with the metal blade. Blend mixture, stopping once to scrape down sides of bowl. With motor running, add eggs through small feed tube. Remove cover; sprinkle pecans over cheesecake mixture. Pulse once or twice. Add crumbled Roquefort and pulse once or twice; do not overmix. Pour batter into prepared cake pan. Place on cooking rack in Cuisinart® Slow Cooker; cook on High for 2 hours. Allow cheesecake to rest in the Slow Cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. Cover and refrigerate at least 4 hours, and up to 2 days. Before serving, run a sharp knife around the edges to loosen, and carefully remove the sides of the springform pan. Serve with crackers as a cheese spread, or arrange thin slices on a green salad dressed with a fruit-flavored vinaigrette. Nutritional information per serving: Calories 173 (71% from fat) • carb. 4g • pro. 8g • fat 14g • sat. fat 7g • chol. 55mg • sod. 460mg • calc. 164mg • fiber 0g Note: As an alternative to preparing the cheesecake in a food processor, it can be mixed using a hand-held electric mixer on low speed. Tabasco® is a registered trademark owned by the McIlhenny Company. Spinach, Gruyère & Artichoke Dip ◆ 11 StarterS/BeverageS/MiScellaneouS olive oil or cooking spray 8 ounces frozen spinach (one bag), thawed 1 can (15 ounces) quartered artichoke hearts, drained 2 ounces Gruyère, shredded 1 ounce Parmesan, grated 12 ounces reduced-fat cream cheese, cut into 1-inch pieces 2 tablespoons evaporated fat free milk, not reconstituted 1 clove garlic, peeled and finely chopped 1 ounce shallot, peeled and finely chopped ½ teaspoon Tabasco® sauce or other hot sauce (use more or less to taste) Brush a 1-quart soufflé dish lightly with olive oil or coat with cooking spray. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve. Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed; reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess liquid (do not squeeze too hard); reserve. Combine Gruyère and Parmesan cheeses; reserve. Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer on medium speed, beat until creamy and smooth. Crumble the dried spinach over the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot sauce; stir on low speed to blend. Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set the dish in the center of the long strip of folded foil and bring up the sides to meet – twist together to form a handle. Place the cooking rack in the Cuisinart® Slow Cooker. Place the filled soufflé dish on the rack using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover. Cook on High for 2 to 3 hours, until puffed and bubbly. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Serve hot with crackers or sliced French bread. Nutritional information per 2-tablespoon serving: Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g • chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g Makes about 1 quart Mulled Cider ◆ 12 StarterS/BeverageS/MiScellaneouS 2 quarts fresh, unpasteurized apple cider 3 slices peeled, fresh ginger, each about the size of a quarter 2 whole cinnamon sticks ½ whole orange, unpeeled, sliced ¼ cup brown sugar 1 teaspoon whole cloves ½ teaspoon whole allspice berries Makes 2 quarts Place all ingredients in the ceramic pot of a Cuisinart® Slow Cooker. Stir to mix. Cover and cook on Low using the Timer function for 3 hours – Slow Cooker will automatically switch to Warm. Strain out orange slices and spices if desired. Ladle into mugs to serve. Nutritional information per 4-ounce serving: Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g Irish Oatmeal ◆ 13 StarterS/BeverageS/MiScellaneouS cooking spray 1 cup steel-cut Irish Oatmeal 1 quart water ½ teaspoon kosher salt Makes 4 servings Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and cook on Low, using the Timer function, for 3 hours – Slow Cooker will automatically switch to Warm. Nutritional information per serving (about 7⁄ 8 cup): Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g • chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g Notes: Add chopped dried fruits such as apples, pears, plums, apricots, peaches, cherries or cranberries before cooking for a fruity oatmeal, about 1 to 2 tablespoons per serving. Add 1 to 2 teaspoons cinnamon before cooking for Cinnamon Irish Oatmeal. Steamed Boston Brown Bread ◆ 14 StarterS/BeverageS/MiScellaneouS 1 tablespoon unsalted butter, melted ¹∕³ cup + 1 tablespoon cornmeal ¹∕³ cup + 1 tablespoon rye flour ¹∕³ cup + 1 tablespoon whole wheat flour ¾ teaspoon baking soda ¼ teaspoon salt ¼ cup molasses ¾ cup buttermilk ¹∕³ cup raisins Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet of heavy duty foil, 10 inches in length). Cut another piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve. Brush the bottom and sides of a 1-quart soufflé dish with butter. Brush an area in the center of the doubled foil the size of the top of the soufflé pan with but- ter. Reserve. Place the cornmeal, rye flour, whole wheat flour, baking soda, and salt in a medium bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and smooth. Fold in the raisins. Turn into the prepared soufflé dish. Cover with the foil, buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil tightly around the sides of the dish and set the dish in the center of the long strip of folded foil, and bringing up the sides to meet – twist together to form a handle. Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered soufflé dish on the rack, using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Add hot water to come halfway up the pan. Cook on High for 3 hours. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Place on rack. Loosen string; lift off foil covering from back to front. Turn bread onto cutting board and slice. Boston Brown Bread is traditionally served with soft- ened cream cheese, or as an accompaniment to baked beans. Nutritional information per serving: Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g • chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g Makes 12 servings Spanish Bean Soup with Chorizo ◆ 15 SoupS & StockS ¼ pound dried chickpeas (garbanzo beans) 1 small ham hock (8-10 ounces) or leftover ham bone 8 ounces new potatoes (1 to 1½-inch size), halved or quartered 3 teaspoons olive oil, divided ounces onions, chopped ¼ teaspoon saffron threads 1 clove garlic, peeled and chopped cups water 8 ounces chicken or turkey chorizo, chopped (hot sausage, crumbled or kielbasa, chopped) Makes 8 cups Soak beans overnight in water to cover by 3 inches. Drain and rinse. Place in ceramic pot of Cuisinart® Slow Cooker with ham hock or ham bone and potatoes. Heat 2 teaspoons oil in 12-inch Cuisinart® skillet over medium heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer. Add onion mixture to Slow Cooker with cups water. Cover and cook on Low, using Timer function, for 7 hours – Slow Cooker will automatically switch to Warm. Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo, then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water. Nutritional information per 1-cup serving: Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g Cuban Black Bean Soup ◆ 1 SoupS & StockS 1 pound dried black beans 1 ham hock 5 cups chicken stock 1½ cups chopped onion ¾ cup chopped red pepper 3 cloves garlic, peeled and chopped 1½ tablespoons oregano ¼ teaspoon cayenne pepper 1 bay leaf ½ teaspoon kosher salt ½ tablespoon red wine vinegar 3 tablespoons dry sherry Makes 8 cups Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot of the Cuisinart® Slow Cooker with ham hock, chicken stock, chopped onion, red pepper, garlic, oregano, cayenne and bay leaf. Using Timer function, cook on Low for 8 hours. Slow Cooker will switch to Warm automatically. Remove and discard bay leaf. Remove ham hock; let cool. When cool enough to handle, remove meat, chop and reserve. Stir in salt. Use a potato masher or Cuisinart® Hand Blender on Low speed with a gentle up- and-down motion to mash/purée beans*. You may partially or totally purée the soup. Stir in reserved ham, vinegar and sherry. Nutritional information per 1-cup serving: Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g • chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g * You may also transfer the beans to a blender to purée. Caramelized Onion Soup ◆ 17 SoupS & StockS 2½ pounds onions, peeled and sliced 1½ tablespoons unsalted butter, melted 1½ tablespoons extra virgin olive oil ¾ teaspoon kosher salt 1½ tablespoons all-purpose flour ¾ tablespoon brown sugar 4 cups meat stock (half chicken and half beef is fine), hot 1½ tablespoons Port Makes about 6 cups Combine onions, butter, olive oil and salt in the ceramic pot of a Cuisinart® Slow Cooker. Cover and cook on High for one hour. Reduce heat to Low and cook for 5 to hours, until nicely browned. Stir every hour so the onions color evenly. When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for 2 hours longer. Stir in Port. Serve soup with slices of toasted French bread, topped with melted Parmesan. Nutritional information per ¾-cup serving (without cheese): Calories 190 (31% from fat) • carb. 27g • pro. 6g ��� fat 7g • sat. fat 2g • chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g Sausage & Lentil Soup with Tortellini ◆ 18 SoupS & StockS ¾ tablespoon extra virgin olive oil 1 pound turkey or chicken Italian sausage links 8 ounces mushrooms, cleaned and quartered ¾ cup dried brown lentils, rinsed and drained 8 ounces yellow onions, peeled and chopped 8 ounces carrots, peeled, thickly sliced 2 cloves garlic, peeled and chopped ¾ tablespoon basil 1½ teaspoons thyme ¾ ounce sun-dried tomatoes (not in oil), slivered 4½ cups low-sodium chicken stock or broth ounces cheese-filled tortellini (refrigerated) Makes 8 cups Heat the olive oil in a Cuisinart® 12-inch nonstick skillet over medium-high heat. When hot, add the sausage in a single layer and brown evenly on all sides, about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook until brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into ½-inch slices. Place the lentils in the ceramic pot of the Cuisinart® Slow Cooker. Add the chopped onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine. Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced sausages and any accumulated juices. Add the chicken stock. Cover and cook on Low for hours using the Timer Function; Slow Cooker will automatically switch to Warm. Forty-five minutes before serving, reset the temperature to High – if soup is very thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook for an additional 30 minutes, until the tortellini are tender and cooked. Serve with freshly grated Parmesan. Nutritional information per 1-cup serving (without cheese): Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g • chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g Curried Butternut Squash & Apple Soup ◆ 19 SoupS & StockS 2 tablespoons unsalted butter 2 cups chopped onions 1 tablespoon curry powder ½ teaspoon ginger 2 pounds 1-inch butternut squash cubes, about 8 cups cubes (weigh after peeling, seeding and cubing) ½ pound apples, peeled, cored and cut into wedges 3 tablespoons white rice 5 cups chicken stock (page 24) ½-¾ teaspoon kosher salt ¼ teaspoon freshly ground pepper Makes 8 cups Melt the butter over medium heat in a Cuisinart�� 10-inch skillet. Add the onions and cook for 2 to 3 minutes, until the vegetables are translucent. Add the curry powder and ginger; cook for 5 to minutes longer over low heat until the vegetables are softened and the spices are fragrant. Place the butternut squash, apples, cooked onion mixture and rice in the ceramic pot of the Cuisinart® Slow Cooker, in that order. Add the chicken stock, salt, and pepper. Cook on High for 1 hour, and then reduce the temperature to Low for 5 hours. After 5 hours on Low, turn to Warm. Purée the soup solids using a Cuisinart® Hand Blender or blender. With a hand blender, use a gentle up-and-down motion, never lifting the blade above the surface of the soup, until the vegetable solids are puréed to a completely smooth and homogenous texture. Garnish with chopped sugared nuts and minced apple as a garnish. Nutritional information per 1-cup serving: Calories 102 (16% from fat) • carb. 20g • pro. 3g • fat 2g• sat. fat 1g • chol. 4mg • sod. 321mg • calc. 59mg • fiber 3g Curried Yellow Pea Soup ◆ 20 SoupS & StockS 1 tablespoon unsalted butter ounces onion, peeled and chopped 1 garlic clove, peeled and chopped 1 piece ginger (1-inch) peeled, cut into quarter-size pieces 1 tablespoon jalapeño pepper, cored, seeded and chopped ¾ tablespoon curry powder ¼ teaspoon cumin seed ¾ pound yellow split peas, rinsed ounces red potatoes, skin on, quartered 4 ounces mushrooms, halved ounces baby carrots 4 ounces parsnips, peeled and cut into 1-inch slices 4 ounces cauliflower, separated into 1½-inch florets ¼ cup brown rice 3 cups vegetable stock or Roasted Vegetable Stock (page 25) 2 cups water Makes 8 cups Melt butter over medium-high heat in a 10-inch Cuisinart® nonstick skillet. Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger, jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic pot of Cuisinart® Slow Cooker. Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to Slow Cooker; stir. Add stock and water. Cover and cook on Low for 7 hours using the Timer function; Slow Cooker will automatically switch to Warm. Nutritional information per 1-cup serving: Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g • chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g Classic Split Pea Soup ◆ 21 SoupS & StockS 2 cloves garlic, peeled 8 ounces onion, peeled and cut into 1-inch pieces 1 celery rib, top off, cut into 1-inch pieces 12 ounces all-purpose potatoes, peeled and cut into 3-inch lengths 12 ounces carrots, peeled and cut into 3-inch pieces 1 pound green split peas, rinsed cups chicken stock (page 24) 1 12-ounce ham hock (or roasted turkey leg) 1 teaspoon freshly ground pepper 1 tablespoon thyme ¼ cup dry sherry Makes 8 servings In Cuisinart® Food Processor, with motor running, drop garlic through feed tube and finely chop. Add onion and celery; pulse 7 to 8 times to chop. Transfer to ceramic pot of a Cuisinart® Slow Cooker. Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock, pepper and thyme. Cover and cook on High for 1 hour. Reduce heat to Low and cook 7 to 8 hours. Cooker can be set to Warm until ready to serve. Remove ham hock and discard bone; chop meat, and return it to soup. Stir in sherry before serving. Note: If you do not have a food processor, you may chop and slice the vegetables by hand. Nutritional information per serving: Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g • chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g Tomato Soup ◆ 22 SoupS & StockS 3 cans (14 ounces each) diced tomatoes, juices drained 2 cloves garlic, peeled, chopped 1 small onion, peeled, chopped 1 medium carrot, chopped 1 medium stalk celery, tops removed, chopped 3 cups chicken or vegetable stock 1 bay leaf ½ teaspoon dried basil ¼ teaspoon thyme Makes 6 servings Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisinart® Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and cook on Low Setting, using the Timer function, for 5 hours, until vegetables are tender. Slow Cooker will automatically switch to Warm until ready to serve. Serve as is for a rustic soup, or purée with a Cuisinart® Hand Blender or blender for a more refined one. Nutritional information per 1-cup serving: Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g Brown Beef Stock ◆ 23 SoupS & StockS 2½ pounds beef and/or veal bones 1 pound beef chuck or other stew beef, cut into 1-inch cubes 2 large carrots, peeled, cut into 3-inch lengths 2 ribs celery, cut into 3-inch lengths 2 large onions, peeled and quartered 2 tablespoons olive or vegetable oil chives sprigs parsley sprigs thyme 3 cloves garlic 12 peppercorns Makes 8 cups Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher’s string. Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart® Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups cold water. Turn Slow Cooker on High and cook for 5 to hours. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze. Hint: Freeze in 1-cup amounts to have ready to thaw and use. Nutritional information per 1-cup serving: Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g Chicken Stock ◆ 24 SoupS & StockS 3 pounds chicken wings and/ or backs 1 medium onion, peeled and quartered 1 ribs celery, cut into 2-inch lengths 1 carrot, peeled, cut into 2-inch lengths 1 leek, trimmed, halved lengthwise, cleaned 1 parsnip, peeled, cut into 2-inch lengths 1 bay leaf black peppercorns 3 sprigs parsley 3 sprigs thyme 8 cups water Makes 6 cups Rinse chicken and drain. Place in ceramic pot along with the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Cook on Low, using the Timer function, for 8 hours – Slow Cooker will automatically switch to Warm. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to months. Hint: Freeze chicken stock in 1-cup containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavor to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F. Place wings in a Cuisinart® Roasting Pan. Roast in preheated oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for an additional 10 to 15 minutes, until vegetables are browned. Nutritional information per 1-cup serving: Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg Roasted Vegetable Stock ◆ 25 SoupS & StockS 3 large carrots, peeled, cut into 3-inch lengths 2 stalks celery, cleaned, cut into 3-inch lengths 2 leeks, roots removed, trimmed to include 2 inches of green, cut in half lengthwise and cleaned 2 large onions ( ounces each), peeled, quartered 2 parsnips, peeled, cut into 3-inch lengths 2 large red or yellow bell peppers, cored, seeded and quartered 8 ounces portobello mushrooms, cleaned, sliced 4 cloves garlic 2 tablespoons extra virgin olive oil sprigs fresh thyme fresh chives 12 peppercorns Makes 7 cups Preheat oven to 450°F. Arrange vegetables and garlic on large baking sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely. Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional fifteen minutes. Tie thyme and chives together into a bundle using butcher’s string. Transfer the roasted vegetables and accumulated juices, scraping up and including the flavorful browned bits from the pan, to the Cuisinart® Slow Cooker. Add the bundle of herbs, peppercorns, and 8 cups water to the crock. Turn unit on High. Cook on High for 5 to hours. Strain vegetables from stock and discard. Cover and refrigerate stock until ready to use. Nutritional information per 1-cup serving: Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0g • sod. 530mg • calc. 2mg • fiber 1g White Chili with Chicken ◆ 2 StewS & chiliS ½ pound white beans cooking spray 1 tablespoon good quality olive oil 1½ cups chopped onions 1 tablespoon chopped garlic 4 cups chicken stock, nonfat, low-sodium 1 pound chicken breast meat, cut into 1-inch cubes ½ cup prepared salsa verde (from a jar) 1½ teaspoons ground cumin 1 teaspoon oregano ¾ teaspoon coriander ½–¾ teaspoon kosher salt ¼ teaspoon freshly ground white pepper 1½ jalapeño peppers, cored, seeded and minced (optional) 1 cup cut white or yellow corn, (thawed if frozen) 8 lime wedges Makes 8 cups Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches. Drain and rinse. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Heat oil in a Cuisinart® 10-inch skillet over medium heat. Add onions and garlic. Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken in Slow Cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and cook on Low for 5 hours using Timer function; Slow Cooker will automatically switch to Warm setting. One half hour before serving, turn heat to High; stir in corn. Serve with wedge of lime. Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili. Nutritional information per 1-cup serving: Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g • chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g Beef Chili for a Crowd ◆ 27 StewS & chiliS cooking spray 1½ teaspoons good quality olive oil ¾ pound onions, peeled and finely chopped 3 cloves garlic, peeled and minced 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 1½ pounds lean ground beef ¼ cup chili powder 2 teaspoons oregano 2 teaspoons cumin ½ tablespoon paprika ½ red pepper, cored, seeded, chopped ½ green pepper, cored, seeded, chopped ½ yellow pepper, cored, seeded, chopped 1 can (14 ounces) diced tomatoes, juices drained, separated 1 can (3 ounces) tomato paste, salt-free 1½ tablespoons red wine vinegar 2 cans (15–1 ounces each) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/ or red kidney beans) Makes 8 servings Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Heat a Cuisinart® 12-inch nonstick skillet over medium-high heat and add ½ tea- spoon olive oil; sauté onions and garlic until soft. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Place in ceramic insert. In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and cook on Low setting for hours using Timer function; Slow Cooker will automatically switch to Warm. One hour before serving, turn heat to High. Stir in beans and slow cook until heated through. Nutritional information per 1 cup serving: Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g • chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g Heart Smart Turkey Chili ◆ 28 StewS & chiliS 1 teaspoon + 1 tablespoon extra virgin olive oil, divided 3 pounds lean ground turkey (7% fat) 4 cloves garlic, peeled and finely chopped 1 pound Spanish onions, peeled and chopped 5 tablespoons chili powder ½ tablespoon ground cumin ½ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground coriander 1 teaspoon oregano 2 cans (14 ounces each) diced tomatoes ½ red bell pepper, cut into 1½ x ¼-inch strips ½ yellow bell pepper, cut into 1½ x ¼-inch strips 1 cup unsalted, nonfat, low-sodium chicken stock 1 tablespoon wine vinegar 1 bay leaf ¾ teaspoon kosher salt Makes about 9 cups Heat one teaspoon olive oil in a Cuisinart® 12-inch skillet over medium-high heat. Add ¹∕³ of the turkey to the pan and cook until brown, breaking up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the Cuisinart® Slow Cooker. Brown the remaining meat with one teaspoon oil, in two more batches. Heat the remaining one tablespoon of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker. Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, and bay leaf. Cover and cook for hours on Low using Timer function. Slow Cooker will auto- matically switch to Warm. Serve with “chili condiments” – shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped tomato, chopped onions, chopped peppers and warm cornbread. Nutritional information per 1-cup serving: Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g • chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g Pueblo Posole ◆ 29 StewS & chiliS 2½ pounds bone-in country-style pork ribs cloves garlic, peeled 1½ cups nonfat, low-sodium chicken stock 1 cup water 1 teaspoon oregano 1 ounce dried New Mexico red chiles ¾ cup boiling water 2 ounces yellow onion, peeled, cut into 1-inch pieces 1 teaspoon kosher salt 2 cans (15 ounces each) white, hominy,* drained, rinsed and drained again Makes about 6 cups Place the ribs in the ceramic pot of the Cuisinart® Slow Cooker with 4 cloves of the garlic, the chicken stock, water and oregano. Cook on Low, using the Timer func- tion, for hours, until the pork is tender. Remove pork and strain liquid. Remove fat from liquid by using a fat separator or fat mop or by chilling and allowing the fat to harden. Discard fat. Shred pork, discarding the bones and any fatty or gristly bits. Reserve cooking liquid (if preparing to this stage a day ahead, chill pork in strained cooking liquid). While the pork is cooking, remove the stems and seeds from the New Mexico chiles (you may want to wear protective gloves to do this). Place in a bowl and cover with the boiling water for 30 minutes to soften. Transfer the softened chiles to a Cuisinart® Blender with the onion, remaining 2 cloves of garlic, and salt. Blend until smooth. Return the strained liquid to the crock of the Slow Cooker with the shredded pork, the blended chile pepper mixture, and the drained hominy. Stir. Cook for 3 hours on Low using Timer function; Slow Cooker will automatically switch to Warm until ready to serve. Serve Pueblo Posole as you would a soup or stew. Garnish with chopped avocado, onion, fried tortilla strips, and wedges of lime. Note: If you prepare the Posole over 2 days and refrigerate the meat and cooking juices, increase the second cooking time by 1 hour. *White hominy is a cured corn. It can be found in the canned vegetable or ethnic sections of most well-stocked grocery stores. Nutritional information per 1-cup serving: Calories 504 (44% from fat) • carb. 25g • pro. 45g • fat 25g • sat. fat 9g • chol. 142mg • sod. 711mg • calc. 32mg • fiber 4g Veal Stew with Mushrooms & Artichokes ◆ 30 StewS & chiliS ½ cup all-purpose flour ¾ teaspoon kosher salt ¾ teaspoon freshly ground pepper 2 pounds veal stew meat, cut into 1-inch cubes teaspoons good quality olive oil, divided ½ cup dry sherry ¾ pound button mushrooms, sliced 1 cup onion, peeled and chopped (about 1 large) ¾ cup sliced celery ½ can (14 ounces) diced tomatoes, drained ½ cup chicken stock 1 shallot, peeled and minced 1 clove garlic, peeled and minced ¾ teaspoon ground coriander 1 celery stalk, trimmed, cut into ½-inch pieces 5 whole sprigs of parsley with stems 1 bay leaf 1 package frozen artichokes, thawed ¼ cup chopped fresh parsley Makes about 8 cups Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes with seasoned flour, shaking off excess. Heat 2 teaspoons of oil in a Cuisinart® 12-inch skillet over medium-high heat. In 2 batches, brown veal on all sides. Transfer browned veal to the ceramic pot of the Cuisinart® Slow Cooker. After each batch, deglaze pan by adding ¼ cup sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat is browned, add 1 teaspoon oil; brown mushrooms in 2 batches and add to pot. Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the Slow Cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal mixture. Tuck the bay leaf into the center. Cover and cook on Low Setting for 5 hours using the Timer function; the Slow Cooker will automatically switch to Warm. At this point, the stew can wait on Warm until you are ready to finish cooking. One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in artichokes; cover and slow cook on Low for 1 hour. Garnish with chopped fresh parsley to serve. Nutritional information per 1-cup serving: Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g • chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g Mediterranean Seafood Stew ◆ 31 StewS & chiliS ¼ pound small new potatoes, skin on, whole 2 cloves garlic, peeled and minced 1 large onion, peeled, cut into quarters, with root ends intact (to hold it together) 1 tablespoon extra virgin olive oil 1 can (14 ounces) diced tomatoes, juices drained ½ can ( ounces) salt-free tomato paste ½ cup clam juice or fish stock ½ cup dry white wine or vermouth ½ teaspoon saffron ½ teaspoon dried basil ¼ cup chopped parsley leaves grated zest of one orange 1 bay leaf ¼ teaspoon fennel seeds ¼ teaspoon peppercorns 3 whole sprigs of fresh parsley (stems and leaves) ½ small fennel bulb (4 ounces), top off, cut into ½" slices 10 mussels, scrubbed and debearded if necessary 8 jumbo shrimp, peeled, deveined, left whole with tail on sea scallops, cut in half horizontally ½ pound white fish, such as scrod, cut into 2-inch pieces Makes 4 servings Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart® Slow Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in a 5 x 5-inch square of cheesecloth (or coffee filter) and tie securely with kitchen twine. Add to pot. Cover and cook for 7 hours using the Timer function. Slow Cooker will automatically switch to Warm. At this point the sauce can rest on Warm until one hour before serving. Raise heat to High, then add fennel slices; cook another 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with chopped parsley and orange zest. Serve directly from the pot. Ladle stew into warm soup bowls. Serve with crusty bread on the side. Nutritional information per serving: Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g • chol. 187mg • sod. 582mg •calc. 155mg • fiber 5g Seafood Chili ◆ 32 StewS & chiliS 1½ cups chopped onion 3 garlic cloves, peeled and chopped 1 jalapeño pepper, seeded and chopped ½ red pepper, seeded and chopped ½ green pepper, seeded and chopped 1 tablespoon chili powder ½ tablespoon oregano 1 teaspoon ground cumin ½ teaspoon ground coriander ½ tablespoon extra virgin olive oil 1 can (14 ounces) diced tomatoes with juice 1 can ( ounces) chopped clams, drained, ½ cup juice reserved 1 tablespoon cornmeal ¾ pound large shrimp, peeled and deveined ¾ pound large sea scallops, tough muscle removed ½ pound halibut (or other firm white fish), cut into 1-inch pieces ¾ pound mussels, rinsed and debearded ¼ cup chopped fresh cilantro Makes 4 servings Combine onions, garlic, jalapeño pepper, red pepper, green pepper, chili powder, oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart® Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Using Timer function, cook on Low for 4 hours; Slow Cooker will automatically switch to Warm until you are ready to finish cooking. Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High for 15 minutes or until shrimp are pink and mussels have opened. Garnish with fresh chopped cilantro. Nutritional information per serving: Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g • chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g Chicken Cacciatore ◆ 33 entrÉeS & SauceS 8 ounces yellow onion, peeled and cut vertically into ½-inch slices 1 red bell pepper, cored, seeded, cut lengthwise into ½-inch thick slices 1 yellow bell pepper, cored, seeded, cut in ½-inch thick slices lengthwise 3 cloves garlic, peeled 1 can (15 ounces) diced tomatoes, drained, juices discarded 2 tablespoons tomato paste 2 tablespoons white vermouth or other dry white wine 1 teaspoon oregano ¾ teaspoon basil 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 pounds bone-in, skinless chicken thighs ½ cup all-purpose flour 2 tablespoons extra virgin olive oil 4 ounces portobello mushrooms, cut into ½-inch thick slices 1 bay leaf Makes 4 to 6 servings Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one tablespoon olive oil in a 12-inch Cuisinart® nonstick skillet over medium-high heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon olive oil and cook the portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the browned portobello mushrooms to the vegetable mixture. Arrange half the chicken thighs in the ceramic pot of the Cuisinart® Slow Cooker. Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center of the mixture. Cover and cook on Low for 8 hours using Timer function; Slow Cooker will automatically switch to Warm setting. Remove and discard bay leaf before serving. Nutritional information per serving (based on 6 servings): Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g • sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g Rosemary Chicken, Sausage & Mushrooms ◆ 34 entrÉeS & SauceS 3 tablespoons extra virgin olive oil ounces yellow onion, peeled and chopped 1 clove garlic, peeled and chopped 8 ounces portobello mushrooms, cut into ½-inch thick slices 8 ounces cremini or button mushrooms, cleaned and quartered 1 teaspoon rosemary 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 12 ounces chicken or turkey Italian sausage, in links 2 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat ½ cup all-purpose flour ¼ cup nonfat, low-sodium chicken stock ¼ cup white vermouth or dry white wine 1 bay leaf Makes 4 to 6 servings Heat ½ tablespoon of the olive oil in a 12-inch Cuisinart® nonstick skillet over medium-high heat. Cook the onions and garlic until softened and translucent, 2 to 3 minutes; transfer to a large bowl. Add ¹∕³ of the remaining olive oil to the pan, and cook the portobello mushrooms for 2 to 3 minutes on each side until golden; add to the onion mixture. Cook the quartered cremini mushrooms until golden, 4 to 5 minutes total, stirring now and then; add to the bowl. Stir in the rosemary, salt and pepper. Cook the sausage until browned on all sides, but not completely cooked. Cut into 1½-inch lengths on the diagonal; add to the mushroom/onion mixture. Toss the chicken in the flour to coat lightly; discard the excess flour. Heat the remaining olive oil over medium-high heat in the same skillet. Add half the chicken to the skillet and brown for 2 to 3 minutes on each side; remove and reserve. Repeat with the remaining chicken. Arrange half the browned chicken in the ceramic pot of the Cuisinart® Slow Cooker. Top with half the mushroom/sausage/onion mixture. Repeat layers. (continued) ◆ 35 entrÉeS & SauceS Pour the chicken stock and vermouth over the top. Tuck the bay leaf into the center. Cover and cook on Low for 8 hours using Timer function; Slow Cooker will automatically switch to Warm setting. Remove and discard bay leaf before serving. Nutritional information per serving (based on 6 servings): Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g • chol. 145mg • sod. 656mg • calc. 42mg • fiber 1g Chicken with 40 Cloves of Garlic ◆ 3 entrÉeS & SauceS 2½ pounds chicken thighs (about 8 to 10), skinless, bone-in 1 teaspoon herbes de Provence ¼ teaspoon red pepper flakes ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 teaspoons fresh lemon juice 3 teaspoons extra virgin olive oil cooking spray 40 cloves garlic, peeled 1 stalk celery, sliced 1 cup sliced onion and/or shallots ¼ cup white vermouth or dry white wine 3 tablespoons nonfat, low-sodium chicken stock freshly chopped parsley Makes 4 to 6 servings In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Layer seasoned chicken, garlic, celery and onions in pot. Pour in wine and chicken stock. Cook on Low for 8 hours using Timer function; the Slow Cooker will automatically switch to Warm. Serve with chopped parsley for garnish. Nutritional information per serving (based on 6 servings): Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g • chol. 153mg • sod. 311 • calc. 66mg • fiber 1g Barbecue Beef Brisket ◆ 37 entrÉeS & SauceS 1 beef brisket, approximately 2½ pounds 2 tablespoons light or dark brown sugar, packed 2 teaspoons Worcestershire sauce 2 teaspoons freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon dry mustard 1 teaspoon liquid smoke 1 medium onion, peeled, cut into ½-inch slices ½ cup lager or ale 2 cups (more to taste) Barbecue Sauce, page 38, or purchased BBQ sauce This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier. Makes 6 to 8 servings Trim fat cap on top of brisket to ¹∕8-inch thickness. Do not remove it all – it helps to keep the brisket tender and moist. Combine the brown sugar, Worcestershire, pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the brisket. If time allows, cover and refrigerate overnight to marinate. Make a single layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart® Slow Cooker. Add the lager. Place the coated brisket on top. Cover and cook on Low using the Timer function for 8 hours – Slow Cooker will automatically switch to Warm. Turn off Slow Cooker. Remove the brisket, onions and cooking juices from the Slow Cooker and place in a shallow pan. Cover and refrigerate. One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F. Remove hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from onions and reserve for another use (you will have about 2 cups. This may be frozen – it is very good to use in soups); discard onions. Slice meat thinly (¹∕8 -inch thick slices) while cold.* Reassemble and place in roasting pan/baking dish. Spread 2 cups Barbecue Sauce evenly over the reassembled roast. Cover pan with lid or foil and place in preheated oven for 30 to 40 minutes, until heated through. Serve hot. Alternatively the meat can be sliced thickly, then shredded using two forks or fingers. Stir in sauce and reheat until it just bubbles. After reheating, the Beef Bar- becue may be placed in the Slow Cooker on Low for 1 hour, then turned to Keep Warm. *Thin slices will be easy to achieve using a Cuisinart® Electric Knife. Nutritional information per serving (based on 8 servings): Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g • chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g Barbecue Sauce ◆ 38 entrÉeS & SauceS 2 teaspoons unsalted butter 1 cup finely chopped onion 1 clove garlic, peeled, finely chopped 2 cups tomato ketchup 1 cup water ¼ cup tomato paste (salt-free) ¼ cup cider vinegar ¹∕³ cup molasses ¹∕³ cup honey 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce (low-sodium) 1 tablespoon prepared horseradish 1 tablespoon chili powder (heat level to taste) 2 teaspoons instant espresso powder 1½ teaspoons dry mustard 1–2 teaspoons liquid smoke (to taste) ½–1 teaspoon hot sauce such as Tabasco® Makes 4 cups Melt the butter in a Cuisinart® 3¾-quart saucepan over medium heat. Add onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 min- utes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer, uncovered over low heat, about 50 to 0 minutes. Stir in liquid smoke and hot sauce to taste. Cool and refrigerate in a covered container until ready to use. May also be frozen. Nutritional information (per serving ¼-cup): Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g • chol. 1g • sod. 988mg • calc. 79mg • fiber 1g Dilled Pot Roast ◆ 39 entrÉeS & SauceS ¹∕³ cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 teaspoons vegetable oil 2½–3 pounds beef roast, rump, chuck or arm cut 2 tablespoons Dijon-style mustard 2 onions, peeled and cut into eighths 2 carrots, peeled and sliced into 1-inch pieces 1 celery stalk, with tops, cut into 1-inch pieces 2 cloves garlic, peeled 1 teaspoon dill seed ½ teaspoon peppercorns ¼ cup nonfat, low-sodium beef stock 1 tablespoon red wine vinegar Sauce cooking juices from beef 3 tablespoons instant flour 1 teaspoon Dijon-style mustard 1 teaspoon dill weed ½ cup lowfat sour cream Makes 4 to 6 servings Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess. Heat oil in a Cuisinart® 12-inch skillet over medium-high heat; brown beef on all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard evenly over all sides of the beef. Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of the Cuisinart® Slow Cooker. Top with the mustard-coated beef. Pour in stock and vinegar. Cook on Low for 8 hours using Timer function; cooker will automatically switch to Warm. Remove beef, transfer to storage container, strain and discard vegetables. Pour cooking juices over beef; cover and refrigerate overnight. One hour before serving, remove beef, (reserve juices) and cut off visible fat. Place in a small roasting pan and reheat at 325°F for 30 to 45 minutes. Strain cooking juices into a Cuisinart® 2¾-quart saucepan; discard fat. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add ¼ teaspoon salt if desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a sauce boat. Nutritional information per serving (based on 6 servings): Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g • chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g New England Short Ribs ◆ 40 entrÉeS & SauceS ½ cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 2–2½ pounds short ribs 1 tablespoon vegetable oil ½ pound onions, peeled and cut into ½-inch dice ½ pound carrots, peeled and halved lengthwise ½ pound new red potatoes, skin on, cut into 1 to 1½-inch cubes ¼ pound turnips, peeled and cut into ½-inch dice ¼ cup prepared horseradish ½ cup beef stock Makes 4 servings Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a Cuisinart® 12-inch skillet over medium high heat. Brown ribs and transfer them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits. Combine with carrots, potatoes, turnips. Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart® Slow Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover and cook on Low using Timer function, for hours – Slow Cooker will automati- cally switch to Warm until ready to serve. Strain pan juices to remove fat, or use a fat mop to remove fat. Nutritional information per serving: Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g • chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g Corned Beef with Vegetables ◆ 41 entrÉeS & SauceS First Cooking cooking spray 2 pounds corned beef, first cut (flat) 1 onion, peeled and cut into 2-inch pieces 1 carrot, peeled and cut into 2-inch pieces 1 stalk celery, with tops, cut into 2-inch pieces 3 whole parsley stalks 1 bay leaf ½ teaspoon peppercorns 3 cups water To finish Sauce ¼ cup orange marmalade ¼ cup Dijon-style mustard 1½ tablespoons real maple syrup (not pancake syrup) or honey Vegetables ½ pound onions, peeled, cut in half through root end 4 carrots, peeled, cut into large serving pieces 2 stalks celery, cut into serving pieces 1 pound new potatoes, skins on, cut into serving pieces 1 pound cabbage cut lengthwise through the root end into 8 pieces Serves 4 to 6 Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the onion, carrot, parsley, celery, bay leaf and peppercorns. Pour in water to cover. Cover and cook on Low for 8 hours, using Timer function – Slow Cooker will auto- matically switch to Warm. When meat is done, transfer to a resealable container with the vegetables and cooking liquid. Cover and refrigerate overnight. The meat can stay like this for up to two days. When you are ready to finish the corned beef, preheat oven to 375°F. Remove meat from cooking liquid; cut off and discard any visible fat. Strain liquid to degrease juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maple syrup in a small bowl; spread or brush over the top and sides of meat. Set in small roasting pan; heat about 30 to 45 min- utes, brushing meat with glaze once or twice. (continued) ◆ 42 entrÉeS & SauceS Pour cooking liquid into a Cuisinart® -quart saucepan. Add onions, carrots, celery and new potatoes. Top with the cabbage. (You will not have enough liquid to cover – the cabbage steams on top.) Cover and simmer until vegetables are tender, 30 to 45 minutes. To serve, cut meat in thin slices and surround with vegetables. Serve the flavorful broth on the side. Nutritional information per serving (based on 6 servings): Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g • chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g Pulled Pork Barbecue ◆ 43 entrÉeS & SauceS 2½ pounds bone-in country-style spare ribs ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon paprika ½ pound onions, peeled and thickly sliced 1 cup water 1–1½ cups Barbecue Sauce, page 38 (or purchased) Makes 5 cups Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of onions. Add water. Cover. Cook on Low for hours, using Timer function, until the pork is tender and pulling off the bones – Slow Cooker will automatically switch to Warm. Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify and rise to the top. Lift off and discard. Remove pork from liquid (which will have gelled); reserve liquid for another use (it is particularly good to use in the Cuban Black Bean</p>
