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Programmable Slow Cooker PSC-650C
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION BOOKLET
Countertop Cooking
6 �■
IMPORTANT SAFEGUARDSWhen using an electrical appliance, basic safety precautions should always be followed:
1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or
knobs. 3. To protect against risk of electrical shock,
do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid.
4. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to the nearest Customer Service (see Warranty for details) for examination, repair or mechanical or electrical adjustment.
7. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury.
8. Do not use outdoors or anywhere the cord or unit housing might come into contact with water while in use.
9. Do not use the slow cooker for anything other than its intended use.
10. To avoid the possibility of the slow cooker being accidentally pulled off work area, which could result in damage to the slow cooker or personal injury, do not let cord hang over edge of table or counter.
11. To avoid damage to cord and possible fire or electrocution hazard, do not let cord contact hot surfaces, including a stove.
12. Extreme caution must be used when moving a slow cooker containing hot oil or other hot liquids.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. Do not operate slow cooker in water or under running water.
15. Avoid sudden temperature changes, such as adding refrigerated foods to a heated pot.
16. CAUTION: TO REDUCE THE RISK OF ELECTRIC SHOCK, COOK ONLY IN THE CERAMIC POT PROVIDED OR PLACED COOKING RACK INSIDE THE CERAMIC POT. DO NOT USE METAL CONTAINERS.
17. CAUTION: A heated ceramic pot may damage countertops or tables. When removing the hot ceramic pot from the slow cooker, DO NOT place it directly on any unprotected surface. Always set the hot pot on a trivet or a rack.
18. To disconnect, press the On/Off button, and then remove the plug from the wall outlet.
SAVE THESE INSTRUCTIONSFOR HOUSEHOLD USE ONLYSPECIAL CORD SET INSTRUCTIONSA short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.
NOTICEThis appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
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CONTENTSImportant Safeguards. . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . 2
Assembly Instructions . . . . . . . . 2
Operation Cooking with Timer . . . . . . . . . 3 Setting Cooking Modes . . . . . 3 Cooking without Timer. . . . . . . 3 Cooking Guidelines . . . . . . . . . 4Cleaning and Maintenance . . . . 5
Warranty Information . . . . . . . . 72
INTRODUCTIONGet ready to enjoy the easiest homemade dinners ever…perfectly cooked, warm and waiting when you walk in the door. Once you plug in your new Cuisinart® Programmable Slow Cooker and read our instructions, you’ll see how easy it is to use – and how many different things you can cook! With a slow cooker, all the work is done ahead of time, so dinnertime is as relaxing for the cook as it is for the diners. Enjoy!
FEATURES AND BENEFITS 1. Glass Lid with Stainless Steel Rim and
Chrome-Plated Handle See-through glass lid keeps ingredients moist. Stainless steel complements any kitchen. (Not oven-safe.)
2. Cooking Rack Allows you to use a 1-quart (0.9 L) soufflé pan in your Slow Cooker.
3. Ceramic Pot 6.5-quart (6 L) oval ceramic pot accommodates larger cuts of meat. Stick resistant and dishwasher safe for easy cleaning.
4. Stainless Steel Housing Stainless steel construction is easy to clean, while wraparound heating elements ensure even cooking.
5. Cooking Time Display Large display in blue background shows remaining cook time. Countdown time up to 24:00 hours.
6. Timer Control 24-hour timer allows you to set the cook time. After the time expires, the unit automatically switches to the Warm setting.
7. LOW, HIGH and SIMMER Indicator Lights Indicate the unit is cooking on the Low, High or Simmer setting.
8. WARM Indicator Light Indicates the unit has automatically switched to the Warm setting if time has expired, or the unit has been manually switched to Warm.
9. Chrome-Plated Handles Cool-touch insulated handles.
10. Retractable Cord Storage (not shown) Convenient retractable cord storage.
ASSEMBLY INSTRUCTIONSTO USE yOUR CUISINART® SLOW COOkER:
1. Carefully unpack the Slow Cooker.
2. Rinse the ceramic pot and glass lid in warm, soapy water. Rinse well and dry thoroughly.
3. Wipe all interior and exterior surfaces of the Slow Cooker base with a soft, damp cloth.
4. Place ceramic pot and rack (if using) in the base of the unit.
5. Place the lid on top of the ceramic pot.
6. Plug in power cord. your slow cooker is now ready for use.
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OPERATIONyour Cuisinart® Slow Cooker cooks food automatically once you set the time and the desired cooking mode. When time expires, the unit automatically switches to the Warm setting and the Warm indicator light illuminates. When cooking time and mode are set, the unit will perform those functions until the cooking time expires or the unit is manually turned off.
Cooking WITH the Timer
1. Place the unit on a clean, dry counter.2. Remove glass lid.3. Fill ceramic pot with ingredients.4. Replace lid.5. Plug in unit. There will be no power to the
slow cooker until it is turned on.6. To turn unit on, press On/Off button. The
slow cooker will beep once, and the On/Off red indicator light and colon (: ) on the LCD display will flash.
7. Set the desired cooking time by pushing the + or - button. The timer ranges from 00:00 to 24:00 hours in 30-minute increments. NOTE: If there is no timer input, the On/Off and the colon on the reading display will continue to flash.
• Press the + button to increase time in 30-minute increments or press the - button to decrease time in 30-minute increments.
• Press and hold + or - to scroll automatically in 30-minute steps.
• Press + and - simultaneously to reset to 00:00. Repeat the above two steps to reset time.
• After setting time, timer display and On/Off indicator will still flash. Please proceed to setting the cooking mode.
8. Setting Cooking Modes Set the desired cooking modes by pressing High, Low or Simmer setting. Refer to Cooking Table Guidelines on page 6.
When the desired cooking mode is selected, the unit will beep once, the blue indicator next to Low, High or Simmer will illuminate to denote the selected cooking mode, and any flashing light will become solid. NOTE: The cooking mode can be overridden by pressing any other mode buttons.
Once cooking time has expired, the unit will automatically switch to the Warm setting.
The blue indicator light next to the Warm setting will light and remain on Warm for 8 hours maximum (this time can be adjusted at any time). When the Warm time expires, the unit will beep for 5 seconds and then turn off automatically9. To turn the unit off manually, press the On/
Off button.
10. Lift ceramic pot carefully, using potholders.
NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking anything containing meat in a slow cooker, the meat should reach 140°F (60°C) within 2 hours. This ensures that the meat will reach food-safe temperatures in the proper amount of time.
Cooking WITHOUT the TimerIf no timer is set in conjunction with any cooking setting, the selected cooking setting of High, Low or Simmer will default to 24-hour cooking time. 1. Place the unit on a clean,
dry counter.
2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on. 6. To turn unit on, press On/Off button. The
slow cooker will beep once, and the On/Off indicator red light and colon (: ) on the LCD display will flash.
7. Set the desired cooking modes by pressing High, Low or Simmer setting. Refer to the cooking table guidelines on page 4. If you choose to use the timer, please refer to the Cooking With the Timer section and follow Line 7.
8. When the desired cooking mode is selected, the unit will beep once, the blue indicator next to Low, High or Simmer will illuminate to denote the selected cooking mode, On will be displayed on LCD and any flashing light will become solid. NOTE: The cooking mode can be overridden by pressing any other mode buttons.
9. Once 24-hour default cooking time has expired, the unit will beep for 5 seconds then turn off automatically.
10. To turn the unit off manually, press the On/Off button.
11. Lift ceramic pot carefully, using potholders.
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Cooking Guidelines Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of dishes. you can adapt many recipes to slow down the cooking time, or speed it up, to coordinate meals to your schedule.
you will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and ready when you’d like to eat.
Setting Guidelines Recipes Program Temp. Timer
High
This is the setting to use when you don’t have time for a long, slow cook. It’s also the setting to select when “baking” in your slow cooker.
Casseroles, puddings, cheesecakes, rolls
212˚F (100˚C)–165˚F (74˚C)
Programmable up to 24 hours,
then 8 hours (Warm)
Low
Low is the standard slow cooker temperature, and is ideal for foods that you start in the morning before work, and enjoy at the end of your day.
Braises, roasts, stews, ribs, casseroles,
shanks, chops, less tender cuts of meat
soups
200˚F (93˚C)–165˚F (74˚C)
Programmable up to 24 hours,
then 8 hours (Warm)
SimmerThe longer the cooking time, the more flavours blend together and intensify.
Soups, stews, stocks 185˚F (85˚C)–165˚F (74˚C)
Programmable up to 24 hours,
then 8 hours (Warm)
Warm
Do not use this setting to cook food or as a cooking function. This setting intended only to use with preheated foods.
---- 165˚F (74˚C)
If cook mode is timed, Warm defaults to 8 hours
maximum and is programmable up to
24hrs. If no timer is set, the unit will turn off at
the end of cooking cycle.
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CLEANING AND MAINTENANCEUnplug your Cuisinart® Slow Cooker and allow it to cool before cleaning. Place ceramic pot and lid in the dishwasher or wash with warm, soapy water. If food sticks to the surface, fill ceramic pot with warm, soapy water and allow to soak before cleaning. If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush.
Slow Cooker Cookbook
traditional to gourmet recipes
model psc-650c
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Introduction
Get ready to slow down and enjoy meals!
Your Cuisinart® Slow Cooker is designed to have
your favourite one-pot recipes ready and waiting for you.
Slow cooking is a traditional method that tenderizes meats
and melds flavours 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!
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Tips & Hints 9 - 11
Important Guidelines 12
Suggested Foods 13
List of Recipes 14 - 15
Starters/Beverages/Miscellaneous 16 - 18
Soups & Stocks 19 - 26
Stews & Chilis 27 - 31
Entrées & Sauces 32 - 47
Side Dishes 48 - 58
Desserts 59 - 71
Contents�■
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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 before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavour 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 flavour 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.
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› If using frozen foods, thaw completely before adding to Slow Cooker.
› 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 before cook-ing. 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 favourite 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 tested with a probe thermometer, the Paté reached a safe food cooking tem-perature.)
› Most of the recipes in this book are cooked on Low using the timer function, to allow 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.
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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, pep-pers, etc.), it may add to the flavour. 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 4).
› 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.
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Important Guidelines
› The Slow Cooker should always be at least half full for best cooking results; however, the Slow Cooker should never be more than three-quarters full or about 1½ inch (3.75 cm) 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 temperature, heat it on the high setting for about 2 hours to heat the contents to 140°F (60°C) 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 place the ceramic pot directly on a table or countertop.
› 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, it is recommended, to set the unit to High for one hour and then reduc-ing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot ceramic pot.
› 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.
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Suggested Foods
MeatsBeef / Veal: Choose cuts that are full of flavour 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 flavourful 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
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6 1�■1�
Starters/Beverages/Miscellaneous › Spinach, Gruyère & Artichoke Dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 › Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 › Irish Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Soups & Stocks › Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 › Caramelized Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 › Sausage & Lentil Soup with Tortellini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 › Classic Split Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 › Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 › Brown Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 › Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 › Roasted Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Stew & Chilis › White Chili with Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 › Beef Chili for a Crowd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 › Heart Smart Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 › Mediterranean Seafood Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 › Seafood Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Entrees & Sauces › Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 › Chicken with 40 Cloves of Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 › Barbecue Beef Brisket. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 › Barbecue Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 › Dilled Pot Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 › New England Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 › Corned Beef with Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 › Pulled Pork Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 › Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 › Penne Lasagna. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 › Red Beans & Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 › Macaroni with Four Cheeses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 › Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
(continued)
1�■Recipes
6 16■
Side Dishes › New Potatoes with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 › "Almost" Baked Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 › Warm Baked Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 › Mashed Potato Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 › Party Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 › Butternut Squash & Mushroom Scallop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 › Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 › Roasted Beet Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 › Stewed Green Beans and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 › Sweet Potatoes & Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 › Vegetable Tian. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 › Wild Mushroom Ragout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Desserts › Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 › Honey Yogurt Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 › Stewed Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 › Baked Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 › Apple Streusel Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 › Chocolate Ricotta Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 › Chocolate Terrine with Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 › Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 › Apricot Almond Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 › Chocolate Pudding Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 › French Vanilla Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 › Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 › Winter Fruit Crisp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
1�
6 17■16
StarterS/BeverageS/MiScellaneouS
Spinach, Gruyère & Artichoke Dip
16 ouncesfrozenspinach
(onebag),thawed
2 cans[15ounces(425g)each]
quarteredartichokehearts,drained
16 ouncesreducedfatcreamcheese,cut
into1-inch(2.5ml)pieces
¼ cup(62ml)evaporatedfat-freemilk,
notreconstituted
3 ounces(85g)Gruyère,shredded
1 garlicclove,finelychopped
1 ounce(28g)shallot,finelychopped
2 ounces(57g)Parmesan,grated
½ teaspoon(2ml)Tabasco®orotherhot
sauce(usemoreorlesstotaste)
The slow cooker is the perfect vessel to bake our version of this old snack favourite to feed a crowd, especially when your oven is busy with the rest of the meal.
Makes about 2 quarts (1.9 L)
Brusha2-quart(1.9L)soufflédishlightlywitholiveoilorcoatwithcookingspray.Placethespinachinaclean,darkkitchentowelandsqueezeuntilallliquidisremoved;reserve.Placetheartichokequartersinatowelandsqueezegentlytoremoveexcessliquid(donotsqueezetoohard);reserve.
Placethecreamcheeseandevaporatedmilkinalargebowl.Usingahand-heldmixeronmediumspeed,beatuntilcreamyandsmooth.AddtheGruyère,garlic,shallot,andtwo-thirdsoftheParmesan;stironlowspeed.Addthereservedartichokeheartsandhotsauce;stironlowspeedtoblend.
Transferthemixturetotheprepareddish;sprinklewithremainingParmesan.PlacethecookingrackintheCuisinart®SlowCooker.Placethefilledsoufflédishontherack.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Dipshouldbepuffedandbubblywhendone.ServehotwithcrackersorslicedFrenchbread.
Nutritionalinformationperserving[2tablespoons(10ml)]:Calories61(59%fromfat)•carb.3g•pro.4g•fat4g•sat.fat2g
•chol.9mg•sod.192mg•calc.95mg•fiber1g
6 1�■
Mulled Cider
4 quarts(3.8L)freshunpasteurized
applecider
6 slicespeeled,freshginger,each
aboutthesizeofaquarter
4 wholecinnamonsticks
1 wholeorange,unpeeled,sliced
½ cup(125ml)brownsugar
1½ teaspoons(7L)wholecloves
1 teaspoon(5ml)wholeallspiceberries
Makes 4 quarts (3.8 L)
PlaceallingredientsintheceramicpotoftheCuisinart®SlowCooker.Stirtomix.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.Strainoutorangeslicesandspicesifdesired.Ladleintomugstoserve.
Nutritionalinformationperserving[½cup(125ml)]:Calories67(0%fromfat)•carb.17g•pro.0g•fat0g•sat.fat0g
•chol.0mg•sod.5mg•calc.14mg•fiber0g
StarterS/BeverageS/MiScellaneouS
17
6 1�■StarterS/BeverageS/MiScellaneouS
Irish Oatmeal
cookingspray
2 cups(500ml)steel-cutIrishOatmeal
2 quarts(1.9L)water
1 teaspoon(5ml)koshersalt
Makes 8 servings
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Placeoatmeal,waterandsaltinthepot;stir.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.
Notes:Forafruityoatmealaddchoppeddriedfruitssuchasapples,pears,plums,apricots,peaches,cherriesorcranberries;about1to2tablespoons(15-30ml)perserving.ForCinnamonIrishOatmeal,add1to2teaspoons(5-10ml)driedcinnamonbeforecooking
Nutritionalinformationperserving[about7/8cup(200ml)]:Calories152(16%fromfat)•carb.27g•pro.5g•fat2g•sat.fat1g
•chol.0mg•sod.172mg•calc.5mg•fiber4g
1�
6 �0■SoupS & StockS
Spanish Bean Soup with Chorizo
½ pound(225g)driedchickpeas
(garbanzobeans)
1 hamhock[12ounces(340g)]orleft-
overhambone
12 ouncesnewpotatoes[1to1½-inch
(2.5-3.75cm)size],halvedor
quartered
3 teaspoons(15ml)oliveoil,divided
8 ounces(228g)onions,chopped
½ teaspoon(2ml)saffronthreads
2 garliccloves,peeledandchopped
8 cups(2L)water
12 ounces(340g)chickenorturkey
chorizo,chopped(hotsausage,
crumbledorkielbasa,chopped)
Makes 12 cups (3 L)
Soakchickpeasovernightinwatertocoverby3inches(7.5cm).Drainandrinse.PlaceinceramicpotofCuisinart®SlowCookerwithhamhockorhamboneandpotatoes.
Heat2teaspoons(10ml)oilin12-inch(30cm)Cuisinart®skilletovermediumheat.Addonions;cook2to3minutestosoften.Stirinsaffronandgarlic.Cook2to3minuteslonger.Addonionmixturetoslowcookerwith8cups(2L)water.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh.Oncetimeelapsessettimeragainfor6hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.
Heatremaining1teaspoon(5ml)oilinsameskilletovermedium-highheat.Brownchorizo,drain;stirintosoup.SlowcookonLowfor45minutes.Ifthesoupseemstoothick,addsomemorewater.
Nutritionalinformationperserving[1cup(250ml)]:Calories103(18%fromfat)•carb.17g•pro.4g•fat2g•sat.fat0g
•chol.0mg•sod.12mg•calc.40mg•fiber6g
1�
6 �1■SoupS & StockS
Caramelized Onion Soup
4 pounds(1.8kg)onions,peeled
andsliced
2 tablespoons(30ml)unsaltedbutter,
melted
2 tablespoons(30ml)extravirginolive
oil
1½ teaspoons(7ml)koshersalt
2 tablespoons(30ml)unbleached
all-purposeflour
1 tablespoon(15ml)brownsugar
6 cups(1.5L)meatstock(halfchicken
andhalfbeefisfine),hot
2 tablespoons(30ml)Port
Makes 8 servings
Combineonions,butter,oliveoilandsaltintheceramicpotoftheCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.SettimeforonehourandpressHigh.Oncetimeelapses,resettimefor5hoursandpressLowtocookuntilnicelybrowned.Stireveryhoursotheonionscolourevenly.
Whenonionsaredone,sprinkleinflourandsugar.CookonLowfor30minutes,stirringoccasionally.AddhotstockandcookonHighforonehour.ReducetoLowfor2hourslonger.StirinPort.
ServesoupwithslicesoftoastedFrenchbread,toppedwithmeltedParmesancheese.
Nutritionalinformationperserving[¾cup(188ml)withoutcheese]:Calories190(31%fromfat)•carb.27g•pro.6g•fat7g•sat.fat2g
•chol.8mg•sod.636mg.•calc.53mg•fiber3g
�0
6 ��■SoupS & StockS
Sausage & LentilSoup with Tortellini
1 tablespoon(15ml)extravirginolive
oil
2 pounds(1kg)turkeyorchicken
Italiansausagelinks
12 ounces(340g)mushrooms,cleaned
andquartered
1½ cups(375ml)driedbrownlentils,
rinsedanddrained
12 ounces(340g)yellowonions,peeled
andchopped
12 ounces(340g)carrots,peeled,
thicklysliced
2 garliccloves,peeledandchopped
1 tablespoon(15ml)basil
2 teaspoons(10ml)thyme
1 ounce(28g)sun-driedtomatoes
(notinoil),slivered
6 cups(1.5L)low-sodiumchickenstock
orbroth
9 ounces(255g)cheesefilledtortellini
(refrigerated)
Makes 12 cups (3 L)
HeattheoliveoilinaCuisinart®12-inch(30cm)nonstickskilletovermedium-highheat.Whenhot,addthesausageinasinglelayerandbrownevenlyonallsides,about10minutes.Removeandletcool.Addthemushroomstothesamepanandcooktobrown,about3to4minutes.Whenthesausageiscoolenoughtohandle,cutinto½-inch(1.25cm)slices.
PlacethelentilsintheceramicpotoftheCuisinart®SlowCooker.Addthechoppedonions,carrots,garlic,brownedmushrooms,basil,andthyme;stirtocombine.Sprinklethemixturewiththesun-driedtomatoesandtopwiththesausageandanyaccumulatedjuices.Addthechickenstock.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh.Oncetimeelapses,resettimeto5hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Forty-fiveminutesbeforeserving,resetthetemperaturetoHigh–ifsoupisverythick,addupto2cups(500ml)water.After15minutes,addthetortellini.Coverandcookforanadditional30minutes,untilthetortelliniarecookedandtender.
ServewithfreshlygratedParmesancheese.
Nutritionalinformationperserving[1cup(250ml),withoutcheese]:Calories312(31%fromfat)•carb.30g•pro.24g•fat11g•sat.fat3g
•chol.51mg•sod.1015mg•calc.96mg•fiber6g
�1
6 ��■SoupS & StockS
Classic Split Pea Soup
2 garliccloves,peeled
8 ounces(227g)onion,peeledand
chopped
1 celeryrib,topoff,cutinto1-inch
(2.5cm)pieces
12 ounces(340g)all-purposepotatoes,
peeledandcutinto3-inch(7.5cm)
lengths
12 ounces(340g)carrots,peeledand
peeledandcutinto3-inch(7.5cm)
lengths
1 pound(454g)greensplitpeas,rinsed
6 cups(1.5L)chickenstock(page24)
1 12-ounce(340g)hamhock
(orroastedturkeyleg)
1 teaspoon(5ml)freshlyground
pepper
1 tablespoon(15ml)thyme
¼ cup(63ml)drysherry
Makes 8 servings
InCuisinart®FoodProcessor,withmotorrunning,dropgarlicthroughfeedtubeandfinelychop.Addonionandcelery;pulse7-8timestochop.TransfertoceramicpotofaCuisinart™SlowCooker.
Replaceprocessorbladewith4-mmslicingdisc.Fitpotatoesintolargefeedtubeandslice.Repeatwithcarrots.AddtoSlowCooker.Addpeas,stock,hamhock,pepperandthyme.CoverandpresstheOn/Offbuttontoturntheuniton.Settimefor1hourandpressHigh.Oncetimeelapsesresettimefor7to8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Removehamhock,discardbone,chopmeat,andreturntosoup.
Stirinsherrybeforeserving.
Note:IfyoudonothaveaFoodProcessor,youmaychopandslicethevegetablesbyhand.
Nutritionalinformationperserving[1cup(63ml)]:Calories135(4%fromfat)•carb.23g•pro.8g•fat1g•sat.fat0g
•chol.3mg•sod.378mg•calc.34mg•fiber6g
��
6 ��■SoupS & StockS
Tomato Soup
4 cans[14ounces(397g)each]diced
tomatoes,juicesdrained
3 garlicclovespeeled,andchopped
1 largeonion,peeled,andchopped
2 mediumcarrots,chopped
2 mediumcelerystalks,topsremoved,
chopped
4 cups(1L)chickenorvegetablestock
1 bayleaf
1 teaspoon(5ml)driedbasil
½ teaspoon(2ml)thyme
Makes 8 servings
Placetomatoes,garlic,onion,carrotsandceleryintheceramicpotoftheCuisinart®SlowCooker.Addthestock,bayleaf,basil,andthyme.CoverandpresstheOn/Offbuttontoturntheuniton.Settimefor6hoursandpressSimmer,untilvegetablesaretender.SlowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Serveasisforarusticsoup,orpuréewithaCuisinart®HandBlenderorblenderforamorerefinedone.
Nutritionalinformationperserving[1cup(250ml)]:Calories58(2%fromfat)•carb.12g•pro.3g•fat0g•sat.fat0g
•chol.0mg•sod.437mg•calc.51mg•fiber4g
��
6 ��■SoupS & StockS
Brown Beef Stock
2½ pounds(1.13kg)beefand/orveal
bones
1 pound(454g)beefchuckorother
stewbeef,in1-inch(2.5cm)cubes
2 largecarrots,peeled,cutinto3-inch
(7.5cm)lengths
2 ribscelery,cutinto3-inch(7.5cm)
lengths
2 largeonions,peeledandquartered
2 tablespoons(30ml)oliveor
vegetableoil
6 chives
6 sprigsparsley
6 sprigsthyme
3 garliccloves
12 peppercorns
Makes 8 cups (2 L)
Preheatovento425°F(218°C).Arrangebones,beefcubes,andvegetablesinashallowroastingpan.Drizzlewithoilandtosstocoat.Roastfor25minutes,thenturnandroastforanadditional25minutes.Tiechives,parsleyandthymeintoabundleusingbutcher’stwine.
Transferbrownedbones,meat,andvegetablestotheceramicpotoftheCuisinart®SlowCooker.Addbundleofherbs,garlicclovesandpeppercorns.Coverwith8cups(2L)coldwater.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh.Oncetimeelapses,resettimeto5hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Strain,reservingstock;discardsolids.Coverandrefrigerate.Fatwillsolidifyandcometothetop.Removeanddiscardfat.Keepstockrefrigerateduntilreadytouse,upto5days,orfreeze.
Hint:Freezein1-cup(250ml)amountstohavereadytothawanduse.
Nutritionalinformationperserving[1cup(250ml)]:Calories17(1%fromfat)•carb.18g•pro.38g•fat2g•sat.fat0g
•chol.0mg•sod.20mg•calc.14mg•fiber0g
��
6 �6■SoupS & StockS
Chicken Stock
4 pounds(1.8kg)chickenwings
and/orbacks
2 mediumonions,peeledandquartered
2 celerystalks,cutinto2-inch(5cm)
lengths
2 carrots,peeled,cutinto2-inch(5cm)
lengths
2 leeks,trimmed,halvedlengthwise,
cleaned
2 parsnips,peeled,cutinto2-inch
(5cm)lengths
2 bayleaves
12 blackpeppercorns
3 sprigsparsley
3 sprigsthyme
10 cups(2.5L)water
Makes 8 cups (2 L)
Rinsechickenanddrain.PlaceinceramicpotofCuisinart®SlowCookeralongwiththeonion,celery,carrots,leeks,parsnips,bayleaves,peppercorns,parsley,andthyme.Addwater.CoverandpressOn/Offbuttontoturnuniton.Settimerto3hoursandpressHigh.Oncetimeelapsesresettimeto4hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.Strain,discardingthechickenbones,meat,skin,vegetables,andherbs.Passthroughafinemeshstrainertoremovesmallbits.Coverandrefrigerate.Whenchilledandcongealed,removechickenfatanddiscardorreserveforanotheruse.
Chickenstockwillkeepfor3daysintherefrigerator,orcanbefrozenforupto6months.
Hint:Freezechickenstockin1-cup(250ml)containerstouseasneeded.
For Brown Chicken Stock:Brownstockrequiresthestepofroasting,butaddsdepthofflavourtothestock.Usethismethod(usingturkeywings)tomakeBrownTurkeyStockaheadforholidaymeals.
Preheatovento400°F(205°C).PlacewingsinaCuisinart®RoastingPan.Roastinpreheatedovenforabout30minutes,untilnicelybrowned.Addvegetables,stirandroastforanadditional10to15minutes,untilvegetablesarebrowned.Proceedwithrecipe.
Nutritionalinformationperserving[1cup(250ml)]:Calories15(0%fromfat)•carb.1g.•pro.1g•fat0g•sat.fat0g
•chol.0mg•sod.80mg•calc.0mg•fiber0mg
��
6 �7■SoupS & StockS
Roasted Vegetable Stock
3 largecarrots,peeled,cutinto3-inch
(7.5cm)lengths
2 celerystalks,cleaned,cutinto3-inch
(7.5cm)lengths
2 leeks,rootsremoved,trimmedtoin-
clude2inches(5cm)ofgreen,cutin
halflengthwiseandcleaned
2 largeonions[6ounces(168g)each],
peeled,quartered
2 parsnips,peeled,cutinto3-inch
(7.5cm)lengths
2 largeredoryellowbellpeppers,cored,
seededandquartered
8 ounces(227g)portobello
mushrooms,cleaned,sliced
4 garliccloves
2 tablespoons(30ml)extravirgin
oliveoil
6 sprigsfreshthyme
6 freshchives
12 peppercorns
Makes 7 cups (1.75 L)
Preheatovento450°F(232°C).Arrangevegetablesandgarliconlargebakingsheetwithsidesorinshallowroastingpan.Drizzlewitholiveoilandtosstocoatcomplete-ly.Placepaninovenandroastfor25minutes.Turnvegetablesandroastanaddition-alfifteenminutes.Tiethymeandchivestogetherintoabundleusingbutcher’stwine.
Transfertheroastedvegetablesandaccumulatedjuices,scrapingupandincludingtheflavorfulbrownedbitsfromthepan,totheCuisinart®SlowCooker.Addthebundleofherbs,peppercorns,and8cups(2L)water.CoverandpresstheOn/Offbuttontoturntheuniton.Setthetimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Strainvegetablesfromstockanddiscard.Coverandrefrigeratestockuntilreadytouse.
Nutritionalinformationperserving[1cup(250ml)]:Calories15(0fromfat)•carb.3g•pro.0g•fat0g•sat.fat0g
•chol.0g•sod.530mg•calc.2mg•fiber1g
�6
6 ��■StewS & chiliS
White Chili with Chicken
1 pound(454g)whitebeans
cookingspray
1 tablespoon(15ml)goodquality
oliveoil
2 cups(500ml)choppedonions
1 tablespoon(15ml)choppedgarlic
5 cups(1.25L)low-sodiumchicken
stock
1½ pounds(680g)chickenbreastmeat,
cutinto1-inch(2.5cm)cubes
¾ cup(188ml)preparedsalsaverde
(fromajar)
2 teaspoons(10ml)groundcumin
1½ teaspoons(7ml)oregano
1 teaspoon(5ml)coriander
1 teaspoon(5ml)koshersalt
1 teaspoon(5ml)freshlyground
whitepepper
2 jalapeñopeppers,cored,seeded
andminced(optional)
2 cup(500ml)cutwhiteoryellowcorn,
(thawediffrozen)
8 limewedges
Makes 8 servings (13 cups)
Pickoverbeansanddiscardanystonesorbitsofdirt.Soakbeansovernight(8hours)inwatertocoverby3inches(7.5cm).Drainandrinse.
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.
HeatoilinaCuisinart®10-inch(25cm)skilletovermediumheat.Addonionsandgarlic.Cookuntilonionsaresoft,about5minutes;transfertopot.Placestock,beansandchickeninSlowCooker.Addsalsa,cumin,oregano,coriander,salt,pepperandjalapeños.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressHigh.Oncetimeelapses,resettimeto4hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.Onehalfhourbeforeserving,turnheattoHigh;stirincorn.Servewithwedgeoflime.
Hint:SlicedordicedavocadomakesagoodgarnishforWhiteChickenChili.
Nutritionalinformationperserving[1cup(250ml)]:Calories390(13%fromfat)•carb.45g•pro.40g•fat5g•sat.fat1g
•chol.65mg•sod.570mg•calc.145mg•fiber15g
�7
6 ��■StewS & chiliS
Beef Chili for a Crowd
cookingspray
2 teaspoons(10ml)goodquality
oliveoil
1½ pounds(680g)onions,peeledand
finelychopped
6 garliccloves,peeledandminced
2 teaspoons(10ml)koshersalt
½ teaspoon(2ml)freshlyground
pepper
3 pounds(1.36kg)leangroundbeef
2 tablespoons(30ml)chilipowder
1½ tablespoons(22ml)oregano
1½ tablespoons(22ml)cumin
1 tablespoon(15ml)paprika
1 redpepper,cored,seeded,chopped
1 greenpepper,cored,seeded,chopped
1 yellowpepper,cored,seeded,chopped
2 cans[14ounces(397g)each]diced
tomatoes,juicesdrained,separated
2 cans[3ounces(85g)each]tomato
paste,salt-free
3 tablespoons(45ml)redwinevinegar
3 cans[15–16ounces(424-454g)
each]beans,drained,rinsedand
drainedagain(i.e.,blackbeans,pinto
beansand/orredkidneybeans)
Makes 16 servings [1 cup (250 ml)]
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.HeataCuisinart®12-inch(30cm)nonstickskilletovermedium-highheatandadd1teaspoon(5ml)oliveoil;sautéonionsandgarlicuntilsoft.Seasonwith½teaspoon(1ml)saltand¼teaspoon(1ml)pepper.Placeinceramicpot.
Inthesameskillet,heatanotherteaspoonofoil;cookgroundbeefuntilbrown,breakingupclumpswiththebackofaspoon.Stirinremainingsaltandpepper,chilipowder,oregano,cuminandpaprika;cookoverlowheatuntilspicesarefragrant.Transfermeatmixturetoslowcooker.Addslicedred,green,andyellowpeppers.Stirindicedtomatoes,tomatopasteandredwinevinegar.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Onehourbeforeserving,turnheattoHigh.Stirinbeansandslowcookuntilheatedthrough.
Nutritionalinformationperserving:Calories267(20%fromfat)•carb.28g•pro.26g•fat6g•sat.fat2g
•chol.49mg•sod.330mg•calc.90mg•fiber7g
��
6 �0■StewS & chiliS
Heart Smart Turkey Chili
2 tablespoons(30ml)extravirginolive
oil,divided
4 pounds(1.8kg)leangroundturkey
(7%fat)
6 garliccloves,peeledandfinely
chopped
1½ pounds(680g)Spanishonions,peeled
andchopped
2 tablespoons(30ml)chilipowder
1 tablespoon(15ml)groundcumin
1½ teaspoons(7ml)groundallspice
1½ teaspoons(7ml)groundcinnamon
1½ teaspoons(7ml)groundcoriander
1½ teaspoons(7ml)oregano
2 cans[14ounces(425g)each]diced
tomatoes
1 redbellpepper,cutinto1½x¼-inch
(3.75x0.6cm)strips
1 yellowbellpepper,cutinto
1½x¼-inch(3.75x0.6cm)strips
1 cup(250ml)low-sodiumchicken
stock
2 tablespoons(30ml)winevinegar
1 bayleaf
1 teaspoon(5ml)koshersalt
Makes about 16 cups (4 L)
Heatoneteaspoon(5ml)oliveoilinaCuisinart®12-inch(30cm)skilletovermedium-highheat.Add¹∕³oftheturkeytothepanandcookuntilbrown,breakingupclumpswiththebackofaspoon,about7minutes.TransfertotheceramicpotoftheCuisinart®SlowCooker.Browntheremainingmeatintwomorebatcheseachwithoneteaspoon(5ml)ofoil.
Heattheremainingonetablespoon(15ml)ofoilovermediumheatinthesamepan;addthegarlicandonionandcookuntiltranslucentandsoftened,about5minutes.Addchilipowder,cumin,allspice,cinnamon,coriander,andoregano;cookoverlowheatuntilfragrant,about5minutes.TransferonionmixturetotheSlowCooker.
Stirindicedtomatoes,peppers,chickenstock,winevinegar,bayleafandkoshersalt.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Serving Suggestion:Servewithchilicondiments–shreddedlowfatCheddarorMontereyJackcheese,dicedavocado,choppedtomato,choppedonions,choppedpeppersandwarmcornbread.
Nutritionalinformationperserving[1cup(250ml)]:Calories323(51%fromfat)•carb.10g•pro.30g•fat18g•sat.fat5g
•chol.78mg•sod.301mg•calc.68mg•fiber3g
��
6 �1■StewS & chiliS
Mediterranean Seafood Stew
½ pound(227g)smallnewpotatoes,
skinon,whole
4 garliccloves,peeledandminced
2 largeonions,peeled,cutinto
quarters,withrootendsintact
(toholdthemtogether)
2 tablespoons(30ml)extravirgin
oliveoil
2 cans[14ounces(397g)each]diced
tomatoes,juicesdrained
1 can[6ounces(170g)]salt-free
tomatopaste
1 cup(250ml)clamjuiceorfishstock
1 cup(250ml)drywhitewineor
vermouth
1 teaspoon(5ml)saffron
1 teaspoon(5ml)driedbasil
1 bayleaf
½ teaspoon(2ml)fennelseeds
¼ teaspoon(1ml)peppercorns
5 wholesprigsoffreshparsley
(stemsandleaves)
1 smallfennelbulb[8ounces(227g),
topoff,cutinto½-inch(1.25cm)
slices
18 mussels,scrubbedanddebeardedif
necessary
12 jumboshrimp,peeled,deveined,left
wholewithtailon
12 seascallops,cutinhalfhorizontally
¾ pound(340g)whitefish,suchas
scrod,cutinto2-inch(5cm)pieces
½ cup(125ml)choppedparsleyleaves
gratedzestofoneorange
Makes 6 servings
Placepotatoes,garlic,onionandoliveoilinceramicpotoftheCuisinart®SlowCooker;stirgentlytocombine.Addtomatoes,tomatopaste,clamjuice,wine,saffronanddriedbasil.Placebayleaf,fennelseeds,peppercornsandparsleysprigsina5x5-inch(12.5x12.5cm)squareofcheesecloth(orcoffeefilter)andtiesecurelywithkitchentwine.Addtopot.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimefor2hoursandpressHigh.OnceSlowCookerswitchestoWarmsettimefor3hoursandpressSimmer.Oncetimeelapses,resettimefor3hoursandpressSimmer;theSlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.AtthispointthesaucecanrestonWarmuntilonehourbeforeserving.
RaiseheattoHigh,thenaddfennelslices;cookanother30to40minutes.Addmussels,shrimp,scallopsandfish.Continuetocookabout10to15minutes,oruntilmusselsareopen,shrimparepink,scallopsandfishareopaque.Garnishwithchoppedparsleyandorangezest.Ladlestewdirectlyfromthepotintowarmsoupbowls.Servewithcrustybreadontheside.
Nutritionalinformationperserving:Calories407(16%fromfat)•carb.32g•pro.48g•fat7g•sat.fat1g
•chol.187mg•sod.582mg•calc.155mg•fiber5g
�0
6 ��■StewS & chiliS
Seafood Chili
3 cups(750ml)choppedonion
6 garliccloves,peeledandchopped
2 jalapeñopeppers,seededandchopped
1 redpepper,seededandchopped
1 greenpepper,seededandchopped
2 tablespoons(30ml)chilipowder
1 tablespoon(15ml)oregano
2 teaspoons(10ml)groundcumin
1 teaspoon(5ml)groundcoriander
1 tablespoon(15ml)extravirgin
oliveoil
2 cans[14ounces(397g)each]diced
tomatoeswithjuice
2 cans[6ounces(170g)each]chopped
clams,drained,½cup(125ml)juice
reserved
2 tablespoons(30ml)cornmeal
1 pound(454g)largeshrimp,peeled
anddeveined
1 pound(454g)largeseascallops,
toughmuscleremoved
¾ pound(340g)halibut(orotherfirm
whitefish),cutinto1-inch(2.5cm)
pieces
1 pound(454g)mussels,rinsedand
debearded
½ cup(125ml)choppedfreshcilantro
Makes 8 servings
Combineonions,garlic,jalapeñopeppers,redpepper,greenpepper,chilipowder,oregano,cumin,andcorianderwiththeoliveoilinceramicpotoftheCuisinart®SlowCooker.Stirindicedtomatoesand½cup(125ml)clamjuice.CoverandpresstheOn/Offbuttontoturntheuniton.Settimerto4hoursandpressLow;theSlowCookerwillautomaticallyswitchtoWarmuntilyouarereadytofinishcooking.
TurnheattoHighandstirincornmeal;coverandcook15minutes.Addchoppedclams,shrimp,scallops,andhalibut;stirgently.Placemusselsontop.CookonHighfor1minuteoruntilshrimparepinkandmusselshaveopened.Garnishwithfreshchoppedcilantro.
Nutritionalinformationperserving:Calories358(16%fromfat)•carb.16g•pro.58g•fat6g•sat.fat1g
•chol.213mg•sod.440mg•calc.161mg•fiber3g
�1
6 ��■entrÉeS & SauceS
Chicken Cacciatore
12 ounces(340g)yellowonion,peeled
andcutverticallyinto½-inch
(1.25cm)thickslices
1 greenbellpepper,cored,seeded,cut
lengthwiseinto½-inch(1.25cm)
thickslices
1 redbellpepper,cored,seeded,cut
lengthwiseinto½-inch(1.25cm)
thickslices
1 yellowbellpepper,cored,seeded,
cutin½-inch(1.25cm)thickslices
lengthwise
5 garliccloves,peeled
2 cans[15ounces(425g)each]diced
tomatoes,drained,juicesdiscarded
¼ cup(63ml)tomatopaste
¼ cup(63ml)whitevermouthorother
drywhitewine
1½ teaspoons(7ml)oregano
1 teaspoon(5ml)basil
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlygroundblack
pepper
3 pounds(1.36kg)bone-in,skinless
chickenthighs
½ cup(125ml)unbleached,
all-purposeflour
2 tablespoons(30ml)extravirgin
oliveoil
8 ounces(227g)portobellomushrooms,
cutinto½-inch(1.25cm)thickslices
1 bayleaf
Makes 6 to 8 servings
Placetheonions,peppers,garlic,drainedtomatoes,tomatopaste,vermouth,oreg-ano,basil,saltandpepperinalargebowl.Tossgentlytocombine.Trimchickenthighsofvisiblefat.Tossinflourtocoatlightly–discardexcessflour.Heatonetablespoon(15ml)oliveoilina12-inch(30cm)Cuisinart®nonstickskilletovermedium-highheat.Addhalfthechickenandcookovermedium-highheatfor3minutesoneachsideuntilbrown.Transfertoaplateandrepeatwiththeremain-ingchicken.Addtheremainingtablespoon(15ml)oliveoilandcooktheportobellomushroomsinasinglelayeruntilgoldenbrownoneachside,about3minutesperside.Addthebrownedportobellomushroomstothevegetablemixture.
ArrangehalfthechickenthighsintheceramicpotoftheCuisinart®SlowCooker.Topwithhalfthevegetablemixture.Repeatlayers.Tuckbayleafintothecentreofthemixture.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removeanddiscardbayleafbeforeserving.
Nutritionalinformationperserving( basedon6servings):Calories599•(37%fromfat)•carb.25g•pro.61g•fat23g
•sat.fat6g•chol.204mg•sod.571mg•calc.93mg•fiber5g
��
6 ��■entrÉeS & SauceS
Chicken with 40 Cloves of Garlic
4 pounds(1.8kg)chickenthighs
(about16),skinless,bone-in
2 teaspoons(10ml)herbesdeProvence
¼ teaspoon(1ml)redpepperflakes
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlyground
blackpepper
1 tablespoon(15ml)freshlemonjuice
1 tablespoon(15ml)extravirgin
oliveoil
Cookingspray
40 clovesgarlic,peeled
½ cup(125ml)celerystalk,sliced
1 cup(250ml)slicedonionand/orshal-
lots
½ cup(125ml)whitevermouthor
drywhitewine
¼ cup(62ml)low-sodiumchickenstock
freshlychoppedparsley
Makes 8 servings
Inalargebowl,combinethechickenthighs,herbesdeProvence,redpepperflakes,salt,pepper,lemonjuiceandoliveoil.LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Layerseasonedchicken,garlic,celeryandonionsinpot.Pourinwineandchickenstock.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Servewithchoppedparsleyforgarnish.
Nutritionalinformationperserving(basedon8servings):Calories399(43%fromfat)•carb.9g•pro.44g•fat19g•sat.fat5g
•chol.153mg•sod.311•calc.66mg•fiber1g
��
6 ��■entrÉeS & SauceS
Barbecue Beef Brisket
1 beefbrisket,approximately
4-4½pounds(1.8-2kg)
2 tablespoons(30ml)lightordark
packedbrownsugar
2 teaspoons(10ml)Worcestershire
sauce
2 teaspoons(10ml)freshlyground
blackpepper
1 teaspoon(5ml)garlicpowder
1 teaspoon(5ml)koshersalt
1 teaspoon(5ml)drymustard
1 teaspoon(5ml)liquidsmoke
2 mediumonions,peeled,cutinto
½-inch(1.5cm)slices
½ cup(125ml)lagerorale
2 cups[(500ml)moretotaste]
BarbecueSauce,page35,or
purchasedBBQsauce
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 12 servings
Trimfatcapontopofbrisketto¹∕8-inch(0.3cm)thickness.Donotremoveitall–ithelpstokeepthebriskettenderandmoist.Combinethebrownsugar,Worcester-shire,pepper,garlicpowder,salt,drymustard,andliquidsmoke.Ruballoverthebrisket.Iftimeallows,coverandrefrigerateovernighttomarinate.
MakeasinglelayeroftheslicedonionsinthebottomoftheceramicpotoftheCuisinart®SlowCooker.Addthelager.Placethecoatedbrisketontop.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10to12hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmsetting.Removethebrisket,onionsandcookingjuicesfromtheSlowCookerandplaceinashallowpan.Coverandrefrigerate.
Onehourbeforeserving,removebrisketfromrefrigerator.Preheatovento375°F(190°C).Removehardenedfatanddiscard.Removebrisketfromcookingliquid.Strainliquidfromonionsandreserveforanotheruse[youwillhaveabout2cups(500ml).Thismaybefrozen–itisverygoodtouseinsoups];discardonions.Slicemeatthinly[¹∕8-inch(0.3cm)thickslices]whilecold.*
Reassembleandplaceinroastingpan/bakingdish.Spread2cups(500ml)BarbecueSauceevenlyoverthereassembledroast.Coverpanwithlidorfoilandplaceinpreheatedovenfor30to40minutes,untilheatedthrough.Servehot.
Alternativelythemeatcanbeslicedthickly,thenshreddedusingfingersortwoforks.Stirinsauceandreheatuntilitjustbubbles.Afterreheating,theBarbecueBeefmaybeplacedintheSlowCookeronLowfor1hour,thenturnedtoWarmwhencookingtimehaselapsed.
*ThinsliceswillbeeasytoachieveusingaCuisinart®ElectricKnife.Nutritionalinformationperserving(basedon12servings):
Calories229(31%fromfat)•carb.14g•pro.25g•fat8g•sat.fat2g•chol.72mg•sod.496mg•calc.38mg•fiber1g
��
6 �6■entrÉeS & SauceS
Barbecue Sauce
2 teaspoons(10ml)unsaltedbutter
1 cup(250ml)finelychoppedonion
1 garlicclove,peeled,finelychopped
2 cups(500ml)tomatoketchup
1 cup(250ml)water
¼ cup(63ml)tomatopaste(salt-free)
¼ cup(63ml)cidervinegar
¹∕³ cup(83ml)molasses
¹∕³ cup(83ml)honey
2 tablespoons(30ml)Worcestershire
sauce
2 tablespoons(30ml)soysauce,
low-sodium
1 tablespoon(15ml)prepared
horseradish
1 tablespoon(15ml)chilipowder
(heatleveltotaste)
2 teaspoons(10ml)instantespresso
powder
1½ teaspoons(7ml)drymustard
1-2 teaspoons(5-10ml)liquidsmoke
(totaste)
½-1 teaspoon(2-5ml)hotsaucesuch
asTabasco®
Makes 4 cups (1 L)
MeltthebutterinaCuisinart®3¾-quart(3.5L)saucepanovermediumheat.Addonionandgarlic;cookovermediumheatuntilsoftenedandopaque,about3to4minutes–donotbrown.Addketchup,water,tomatopaste,vinegar,molasses,honey,Worcestershiresauce,soysauce,horseradish,chilipowder,instantespresso,anddrymustard.Stirtoblend.Bringthemixturetoaboil.Reduceheatandsimmer,uncoveredoverlowheat,about50to60minutes.Stirinliquidsmokeandhotsaucetotaste.
Coolandrefrigerateinacoveredcontaineruntilreadytouse.Mayalsobefrozen.
Nutritionalinformationperserving[¼cup(63ml)]:Calories127(7%fromfat)•carb.29g•pro.2g•fat1g•sat.fat0g
•chol.1g•sod.988mg•calc.79mg•fiber1g
��
6 �7■entrÉeS & SauceS
Dilled Pot Roast
¹∕³ cup(83ml)unbleached,all-purposeflour
½ teaspoon(2ml)koshersalt
¼ teaspoon(1ml)freshlygroundpepper
4 pounds(1.8kg)beefroast,rump,chuckorarmcut
2 teaspoons(10ml)vegetableoil
3 tablespoons(45ml)Dijon-stylemustard
3 onions,peeledandcutintoeighths
3 carrots,peeledandslicedinto1-inch(2.5cm)pieces
2 celerystalks,withtops,cutinto1-inch(2.5cm)pieces
2 garliccloves,peeled
1½ teaspoons(7ml)dillseed
1 teaspoon(5ml)peppercorns
¼ cup(63ml)beefstock,low-sodium
1 tablespoon(15ml)redwinevinegar
Saucecookingjuicesfrombeef
3 tablespoons(45ml)unbleached,all-purposeflour
1 teaspoon(5ml)Dijon-stylemustard
1 teaspoon(5ml)dillweed
½ cup(125ml)lowfatsourcream
Makes 8 servings
Combineflourwithsaltandpepper.Coatbeefwithflourmixture,shakingoffexcess.HeatoilinaCuisinart®12-inch(30cm)skilletovermedium-highheat;brownbeefonallsides.Transfertoplatterorcuttingboard;coolforafewmoments.Rubmustardevenlyoverallsidesofthebeef.
Placeonions,carrots,celery,garlic,dillseedandpeppercornsintheceramicpotoftheCuisinart®SlowCooker.Topwiththemustard-coatedbeef.Pourinstockandvinegar.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10to12hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Removebeef,transfertostoragecontainer,strainanddiscardvegetables.Pourcookingjuicesoverbeef;coverandrefrigerateovernight.Onehourbeforeserving,removebeef(reservejuices),andcutoffvisiblefat.Placeinasmallroastingpanandreheatat325°F(165°C)for30to45minutes.StraincookingjuicesintoaCuisinart®2¾-quart(2.6L)saucepan;discardfat.Addflour,mustardanddill;stirovermediumheatuntilsaucecomestoaboilandthickens.Removefromheat,coolbrieflyandstirinsourcream.Tasteforseasoningandadd¼teaspoon(1ml)saltifdesired.Cutmeatintothinslices;poursomesauceoverthetopandpasstherestinasauceboat.
Nutritionalinformationperserving(basedon8servings):Calories226(23%fromfat)•carb.16g.•pro.9g•fat3g•sat.fat1g
•chol.6mg•sod.420mg•calc.53mg•fiber2g
�6
6 ��■entrÉeS & SauceS
New England Short Ribs
½ cup(125ml)unbleached,
all-purposeflour
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshly
groundpepper
4-4½ pounds(1.8-2kg)shortribs
1 tablespoon(15ml)vegetableoil
1 pound(454g)onions,peeledand
cutinto½-inchdice
1 pound(454g)carrots,peeledand
halvedlengthwise
1 pound(454g)newredpotatoes,
skinon,cutinto1to1½-inch
(2.5-3.75cm)cubes
½ pound(227g)turnips,peeledandcut
into½-inch(1.25cm)dice
½ cup(250ml)preparedhorseradish
1 cup(125ml)beefstock
Makes 8 servings
Combineflour,saltandpepper.Coatshortribswiththismixture.HeatoilinaCuisinart®12-inch(30cm)skilletovermedium-highheat.Brownribsandtransferthemtoaplatetocoolabit.Pourofffat,addonionsandcook1minute;stirandscrapeupallbrownbits.Combinewithcarrots,potatoesandturnips.
Coatshortribswithhorseradish.PlaceintheceramicpotoftheCuisinart®SlowCooker.Coverwithonions,carrots,potatoesandturnips.Pourinstock.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Strainpanjuicesoruseafatmoptoremovefat.
Nutritionalinformationperserving:Calories771(58%fromfat)•carb.26•pro.56•fat50g•sat.fat20g
•chol.106mg•sod.588mg•calc.87mg•fiber6g
�7
6 ��■entrÉeS & SauceS
(continued)
Corned Beef with Vegetables
First Cooking
cookingspray
4 pounds(1.8kg)cornedbeef,
firstcut(flat)
2 onions,peeledandcutinto2-inch
(5cm)pieces
2 carrots,peeledandcutinto2-inch
(5cm)pieces
2 celerystalkswithtops,cutinto2-inch
(5cm)pieces
5 wholeparsleysprigs
1 bayleaf
1 teaspoon(5ml)peppercorns
6 cups(1.5L)water
To Finish
Sauce
¹∕³ cup(83ml)orangemarmalade
¹∕³ cup(83ml)Dijon-stylemustard
2 tablespoons(30ml)realmaplesyrup
(notpancakesyrup)orhoney
Vegetables
1 pound(454g)onions,peeled,cutin
halfthroughrootend
8 carrots,peeled,cutintolarge
servingpieces
4 celerystalks,cutintoservingpieces
2 pounds(908g)newpotatoes,skins
on,cutintoservingpieces
1½ pounds(680g)cabbagecut
lengthwisethroughtherootendinto8
pieces
Makes 8 servings
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Rinsethecornedbeefwithfreshwater.Placeitinthepotwiththeonions,carrots,celery,parsley,bayleafandpeppercorns.Pourinwatertocover.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Whenmeatisdone,transfertoaresealablecontainerwiththevegetablesandcookingliquid.Coverandrefrigerateovernight.Themeatcanstaylikethisforuptotwodays.
Whenyouarereadytofinishthecornedbeef,preheatovento375°F(190°C).Removemeatfromcookingliquid;cutoffanddiscardanyvisiblefat.Strainliquidtodegreasejuices.Discardvegetables;reserveliquid.
Combinemarmalade,mustardandmaplesyrupinasmallbowl;spreadorbrushoverthetopandsidesofmeat.Setmeatinsmallroastingpan;heatabout30to45minutes,brushingmeatwithglazeonceortwice.
��
6 �0■entrÉeS & SauceS
PourcookingliquidintoaCuisinart®6-quartsaucepan.Addonions,carrots,celeryandnewpotatoes.Topwiththecabbage.(Youwillnothaveenoughliquidtocover–thecabbagesteamsontop.)Coverandsimmeruntilvegetablesaretender,30to45minutes.Toserve,cutmeatintothinslicesandsurroundwithvegetables.Servetheflavourfulbrothontheside.
Nutritionalinformationperserving(basedon8servings):Calories669(42%fromfat)•carb.62g•pro.37g•fat32g•sat.fat10g
•chol.157mg•sod.2545mg•calc.188mg•fiber14g
��
6 �1■entrÉeS & SauceS
Pulled Pork Barbecue
5 pounds(2.27kg)bone-incountry-
stylespareribs
1½ teaspoons(7ml)koshersalt
1 teaspoon(5ml)freshlyground
blackpepper
1 teaspoon(5ml)paprika
1 pound(454g)onions,peeledand
thicklysliced
2 cups(500ml)water
2-3 cups(500-750ml)BarbecueSauce,
page28(orpurchased)
Makes 10 cups (2.5 L)
Trimribsofexcessfat.Seasonwithsalt,pepperandpaprika.LayerseasonedporkandonionsinceramicpotofCuisinart®SlowCooker,endingwithalayerofonions.Addwater.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10to12hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencook-ingtimehaselapsed.Porkshouldbetenderandfallingoffthebone.
Transferporktoashallowfoodstoragecontainer.Strainliquidanddiscardonions.Pourliquidoverpork.Coverandrefrigerate.Whenchilled,thefatwillsolidifyandrisetothetop.Liftoffanddiscard.Removeporkfromliquid(whichwillhavegelled);reserveliquidforanotheruse(itisparticularlygoodtouseintheBlackBean,PeaorSpanishBeanSoup)–itmaybestrainedandfrozen,ordiscarded.Pullporkfrombones;discardbones.Trimoffanddiscardfat.Shredpork.
PlaceshreddedporkinceramicpotofCuisinart®SlowCooker.Add2to3cups(500-750ml)BarbecueSauce;stir.Cookfor3hoursonLowor2hoursonHigh.ServeonWarm.
Nutritionalinformationperserving[½cup(125ml)]:Calories326(49%fromfat)•carb.11g•pro.31g•fat18g•sat.fat7g
•chol.107mg•sod.411mg•calc.28mg•fiber1g
�0
6 ��■entrÉeS & SauceS
Braised Veal Shanks
6 sprigsparsley
6 vealshanks(about4-4½pounds
total),about1¼inches(3.12cm)
thick,3-3½inches(7.5-8.75cm)in
diameter,tied
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlyground
blackpepper
½ cup(125ml)unbleached,
all-purposeflour
1 tablespoon(15ml)extravirgin
oliveoil
1 tablespoon(15ml)unsaltedbutter
1 pound(454g)onions,peeledand
chopped
8 ounces(227g)carrots,peeledand
chopped
8 ounces(227g)shallots,peeledand
chopped
4 ounces(113g)celery,peeledand
chopped
4 garliccloves,peeledandchopped
4 teaspoons(20ml)herbesdeProvence,
divided
1 can[15ounces(425g)]diced
tomatoes,drained
½ cup(125ml)drywhitevermouth
½ cup(125ml)nonfat,low-sodium
chickenstock
1 bayleaf
1 striplemonzest
Makes 6 servings
Removeleavesfromtheparsley,reservingstems.Chopleaves;reserve.
Seasonvealwithsaltandpepper;dustlightlywithflour,shakingoffexcess.Heatoliveoilandbutterina12-inch(30cm)Cuisinart®skilletovermedium-highheat.Whenhot,addthevealshanksandcookfor4to5minutesoneachside,untilnicelybrowned.Removeandreserve.
Addthechoppedonions,carrots,shallots,celery,garlic,andherbesdeProvencetotheskillet.Cookovermedium-lowheatuntilonionsandshallotsaretranslucentandvegetablesareslightlysoftened,about5minutes.
PlacecookedvegetablesintheceramicpotoftheCuisinart®SlowCookeralongwiththedraineddicedtomatoes,vermouth,chickenstock,bayleaf,lemonzest,andreservedparsleyleavesandstems.Stirtocombine.Topvegetablemixturewiththebrownedvealshanksinasinglelayer.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6to8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
(continued)
�1
6 ��■entrÉeS & SauceS
Degreasethecookingliquidwithafatmop,orpourtheliquidintoafatseparatorandallowthefattorisetothetop.Thenpourthedefattedliquidbackintothecookedvegetables.Servewithpasta,rice,orpolenta.
Tip: MakeyourchoppingtaskeasybyusingaCuisinart®FoodProcessorfittedwiththemetalbladetochopthevegetables.Firstchoptheparsleyleavesandremove.Thenwiththemachinerunning,dropgarlicthroughthefeedtubeandprocess5secondstochop.Addonion[cutinto1-inch(2.5cm)pieces]andpulsetochop;remove.Pulsetochopshallots[cutinto1-inch(2.5cm)pieces]remove.Pulsetochopcarrots[cutinto1-inch(2.5cm)pieces]andremove.Pulsetochopcelery[cutinto1-inch(2.5cm)pieces].Thechoppingisdoneinjustafewmoments.
Nutritionalinformationperserving:Calories607(20%fromfat)•carb.20g•pro.100g•fat13g•sat.fat4g
•chol.381mg•sod.686mg•calc.179mg•fiber4g
��
6 ��■entrÉeS & SauceS
Penne Lasagna
1 cup(250ml)freshlygratedParmesan
15 ounces(425g)part-skimricotta
1 pound(454g)part-skimmozzarella,
shredded,1cup(250ml)reservedfor
topping
3 teaspoons(15ml)extravirginolive
oil,divided
8 ounces(227g)whitemushrooms,
sliced
1 teaspoons(5ml)koshersalt,divided
½ teaspoon(2ml)freshlyground
pepper,divided
1 pound(454g)frozenchopped
spinach,thawedanddraineduntil
verydry*
1 largeonion,peeledandfinely
chopped
4 garliccloves,peeledandminced
½ pound(227g)groundturkey
4 cans[14ounces(397g)each]diced
tomatoes,juicesdrained,divided
1 can[15ounces(425g)each]tomato
sauce
2 teaspoons(10ml)driedbasil
1 teaspoon(5ml)oregano
12 ounces(340g)minipenne(orother
smalltubularpasta)par-cooked
5minutes(untilbarelycooked),
drainedandcooled
cookingspray
Makes 12 cups (3 L)
CombineParmesan,ricottaandallbutonecup(250ml)ofthemozzarella.Reserve.
HeataCuisinart®12-inch(30cm)nonstickskilletovermedium-highheat;add1teaspoon(5ml)oilandsautémushroomsuntilgoldenbrown.Seasonwith½teaspoon(2ml)saltand¼teaspoon(1ml)pepper.Mixwithdrainedspinach.Reserve.
Heat1teaspoon(5ml)oil;sautéonionsandgarlicuntilsoft,aboutfiveminutes.Setaside.Inthesameskillet,heat1teaspoon(5ml)oilandbrownthegroundturkey;transfertobowlwithonions.Stirin1cup(250ml)dicedtomatoes,andtheremainingsaltandpepper.Reserve.
Combinetomatosauce,remainingdicedtomatoes,basilandoregano;stirintopasta.
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using¹∕³ofthepastamixture,makealayeronthebottomoftheceramicpot.Spreadmeatmixtureevenlyoverpasta.Coverwith½thecheesemixture.Makeasecondlayerofpasta;topwithspinachandmushroommixture.Coverwithremainingricottacheesemixture.Makeafinallayerofpastaandtopwithreservedmozzarella.
(continued)
��
6 ��■entrÉeS & SauceS
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
*Todrainspinachthoroughly,firstsqueezeoutasmuchwateraspossiblewithyourhands.Laythespinachonacleantowel,rollup,andwringouttherest.Youwillendupwithabout½cup(125ml)dryspinachthatcanthenbemixedwiththemushrooms.
Nutritionalinformationperserving[½cup(125ml)]:Calories394(35%fromfat)•carb.39g•pro.24g•fat15g•sat.fat8g
•chol.45mg•sod.930mg•calc.574mg•fiber6g
��
6 �6■entrÉeS & SauceS
Red Beans & Sausage
1 pound(454g)driedredbeans
cookingspray
1 hamhock[12ounces(340g)]
1 cup(250ml)choppedonion
1½ cups(375ml)choppedgreenpepper
1 bayleaf
1 tablespoon(15ml)chilipowder
4 clovesgarlic,peeledandchopped
1 tablespoon(15ml)oregano
1 tablespoon(15ml)thyme
1 tablespoon(15ml)drycoriander
1 tablespoon(15ml)driedbasil
4 cups(1L)low-sodiumchickenbroth
1 tablespoon(15ml)extravirgin
oliveoil
2 pounds(908kg)turkeykielbasa,
cutinto8portions
1 teaspoon(5ml)Tabasco®,ortotaste
½ teaspoon(2ml)koshersalt
Makes 8 servings
Soakbeansinwatertocoverby3inches(7.5cm)overnight(atleast8hours).Drain,pickoverbeansandrinse.
LightlycoattheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Com-binethedrainedbeans,hamhock,onion,greenpepper,bayleaf,chilipowder,garlic,oregano,thyme,coriander,basil,andchickenbrothinthepot.CoverandpresstheOn/Offbuttontoturntheuniton.Settimerto6hoursandpressLow;theslowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Heat1tablespoon(15ml)oilina12-inch(30cm)Cuisinart®skilletovermediumheat.Browntheturkeykielbasaonallsides,about5minutes,andaddtoSlowCooker.Cookforanother2hours.Removehamhockandcutmeatfromthebone.Returnthemeattoslowcookeranddiscardthebone.AddTabasco®totaste.Addsaltifdesired.Servewithcookedwhiterice.
Nutritionalinformationperserving:Calories420(28%fromfat)•carb.45g•pro.33g•fat14g•sat.fat6g
•chol.65mg•sod.1777mg•calc.95mg•fiber10g
��
6 �7■entrÉeS & SauceS
Macaroni with Four Cheeses
1 pound(454g)elbowmacaroni
4 tablespoons(60ml)unsaltedbutter
4 tablespoons(60ml)unbleached,
all-purposeflour
4 cups(1L)fat-freeevaporatedmilk,
notreconstituted
1 tablespoon(15ml)Worcestershire
sauce
1 teaspoon(5ml)drymustard
1 teaspoon(5ml)koshersalt
1 teaspoon(5ml)freshly
groundpepper
12 ounces(40g)reduced-fatsharp
Cheddar,shredded
8 ounces(227g)Gruyère
(notprocessed),shredded
cookingspray
1 candicedtomatoes[14ounces
(397g)],drained[about1½cups
(63ml)]
8 ounces(227g)part-skimmozzarella,
shredded
1 cup(250ml)freshbreadcrumbs
1 ounce(28g)freshlygratedParmesan,
about¼cup(63ml)
Makes 12 cups (3 L)
Parboilelbowmacaroniabout5minutes,untilveryaldentebutcookedthrough.Rinseundercoolwaterinacolander,drainthoroughlyandsetasideinalargebowl.
MeltbutterinaCuisinart®3¾-quart(3.5L)saucepan;stirinflour.Cook,stirringconstantlyfor3minutes.Addmilk;stiruntilitboils.StirinWorcestershiresauce,drymustard,saltandpepper.Turnoffheat;stirinCheddarandGruyèreuntilblended.Addtopastaandstirtocombine.
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Addhalfthemacaronimixture.Spreadthedrainedtomatoesinalayer;topwiththemozzarella,thentheremainingmacaroni.CombinebreadcrumbsandParmesan;sprinkleovertop.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Nutritionalinformationperserving[¾cup(188ml)]:Calories371(36%fromfat)•carb.34g•pro.25g•fat15g•sat.fat9g
•chol.46mg•sod.507mg•calc.649mg•fiber1g
�6
6 ��■entrÉeS & SauceS
Tomato Sauce
1 tablespoon(15ml)extravirgin
oliveoil
1 pound(454g)onions,peeled,
finelychopped
12 ounces(340g)carrots,peeled,
chopped
4 celerystalks,peeled,finelychopped
3 garliccloves,peeled,finelychopped
1 tablespoon(15ml)driedbasil
½ tablespoon(7ml)driedmarjoram
½ tablespoon(7ml)driedoregano
2 cans[35ounces(990g)each]plum
(Italian)tomatoes
1 can[28ounces(794g)]tomato
purée,salt-freeifavailable
3 tablespoons(45ml)salt-freetomato
paste
½ cup(125ml)drywhitewineor
vermouth
1 teaspoon(5ml)koshersalt
Makes about 10 cups (2.5 L)
HeattheoliveoilinaCuisinart®12-inch(30cm)skilletovermediumheat.Addthechoppedonions,carrots,celery,andgarlic;cookuntilthevegetablesaresoftened,butnotbrowned,about5minutes.Addthebasil,marjoram,andoregano;cookuntiltheherbsarearomatic,2to3minuteslonger.
PlacethecookedvegetablesintheceramicpotoftheCuisinart®SlowCooker.Addthetomatoes,tomatopurée,tomatopaste,wineandsalttotheSlowCookerandstirtoblend.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Forasmoothersauce,useaCuisinart®HandBlenderorregularblendertopuréethesaucetodesiredconsistency.
Nutritionalinformationperserving[1cup(250ml)]:Calories133(11%fromfat)•carb.25g•pro.5g•fat2g•sat.fat0g
•chol.0mg•sod.639mg•calc.98mg•fiber6g
�7
6 ��■Side diSheS
New Potatoes with Rosemary
4 pounds(1.8kg)newpotatoes,washed
butleftwhole
2 tablespoon(30ml)extravirgin
oliveoil
3 tablespoons(45ml)finelychopped
freshrosemary
3 garliccloves,peeledandminced
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlyground
pepper
Makes 6 servings
CombineallingredientsinceramicpotofCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Nutritionalinformationperserving:Calories154(14%fromfat)•carb.31g•pro.3g•fat2g•sat.fat0g
•chol.0•sod.118mg•calc.15mg•fiber3g
“Almost” Baked Potatoes
4 russetbakingpotatoes[about
10ounces(280g)each],scrubbedand
dried
1 teaspoon(5ml)goodqualityoliveoil
Makes 4 servings
Prickeachpotatoseveraltimeswiththetinesofafork;rubeachwith¹∕³oftheoliveoil.PlacerackintheceramicpotoftheCuisinart®SlowCooker.Arrangepotatoesonrack,evenlyspaced.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto7hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Nutritionalinformationperserving:Calories319(4%fromfat)•carb.72g•pro.7g•fat1g•sat.fat0
•chol.0•sod.23mg•calc.28mg•fiber7g
��
6 �0■Side diSheSSide diSheS
Warm Baked Potato Salad
²∕³ cup(167ml)fat-freeplainyogurt,
strainedtoyield¹∕³cup(83ml)*
½ cup(125ml)lowfatmayonnaise
2 tablespoons(30ml)freshlemonjuice
orwhitebalsamicvinegar
½ tablespoon(7ml)Dijon-stylemustard
½ tablespoon(7ml)dillweed(dry,
doubleifusingfresh)
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlyground
blackpepper
4 “Almost”BakedPotatoes,
stillwarm(page48)
2 celerystalks,thinlysliced
½ cup(125ml)finelychoppedredonion
This salad may be assembled and served while potatoes are warm, or chilled to serve later.
Makes 7 cups (1.75 L)
Placethestrainedyogurt,mayonnaise,lemonjuice,mustard,dill,salt,andpepperintheworkbowloftheCuisinart®FoodProcessorfittedwithmetalchoppingblade.Processuntilblendedandsmooth,20seconds.
Cutthepotatoesintobite-sizedpieces,includingtheskins.Placeinalargebowlwithceleryandonions.Tosstocombine.Addyogurt/mayonnaisemixture.Stirtocoatpotatoes.Servewarm,orcoverandrefrigerateuntilreadytoserve.
*Tostrainyogurt,placeinyogurtstrainerorfinesievelinedwithapapercoffeefilter.Placeoverbowlandallowthewheytodrainout;theyogurtwillthickenandmaybeusedasaspreadorindressingswithoutbeingwatery.
Nutritionalinformationperserving[½cup(125ml)]:Calories178(22%fromfat)•carb.32g•pro.4g•fat4g•sat.fat1g
•chol.5mg•sod.266mg•calc.42mg•fiber3g
��
6 �1■Side diSheS
Mashed Potato Pie
1 tablespoon(15ml)unsaltedbutter,
softened
¼ cup(63ml)freshbreadcrumbs
1 cup(250ml)freshlygratedParmesan,
divided
4 cups(1L)cookedpotatopulp,
orleftovermashedpotatoes
2 cups(500ml)lowfatsourcream
1 cup(250ml)lowfatricotta
3 largeeggs,lightlybeaten
2 greenonions,cutinto¼-inch
(1.25cm)slices
1 quart(1L)veryhotwater
Makes 8 servings
Generouslybutterthebottomandsidesofa2-quart(1.9L)soufflédish.Combinebreadcrumbsand2tablespoons(30ml)Parmesan.Sprinklemixtureonbottomandsidesofprepareddish.Reserveexcesscrumbs.
Cutapieceofaluminumfoilabout24inches(60cm)long.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout24inches(60cm)inlengthand2inches(5cm)widetomakea“cradle”;reserve.
Inalargebowl,usingaCuisinart®SmartPowerTMHandMixeronlowspeed,combinepotatoes,sourcream,ricotta,eggs,remainingParmesanandgreenonion.Transfertopreparedsoufflédish.Topwithreservedcrumbmixture.
Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet–twisttogethertoformahandle.
PlacetherackinceramicpotoftheCuisinart®SlowCooker.Toplacethecoveredsoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.Carefullypourwaterintothebottomofceramicpot.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.Potatoeswillbepuffedandslightlybrownonthetop.
Nutritionalinformationperserving(basedon8servings):Calories264(38%fromfat)•carb.28g•pro.13g•fat11g•sat.fat7g
•chol.42mg•sod.344mg•calc.334mg•fiber2g
�0
6 ��■Side diSheS
Party Potatoes
3 pounds(1.36kg)russetpotatoes,
peeledandcutinto2-inch(5cm)
pieces
2 teaspoons(10ml)koshersalt,divided
2 tablespoons(30ml)unsaltedbutter
2 mediumonions,peeledandchopped
½ teaspoon(2ml)freshlyground
pepper
¾ cup(188ml)lowfatsourcream
8 ounces(227g)lowfatcreamcheese,
cutinto1-inch(2.5cm)pieces
2 garliccloves,peeledandminced
cookingspray
Makes 12 servings
InaCuisinart®3¾-quart(3.5L)saucepan,coverthepotatoeswithcoldwater;add1teaspoon(5ml)salt.Cookovermedium-highheatuntiltender,drainwellandplaceinlargemixingbowl.
Whilethepotatoesareboiling,preparetheonionsfortopping.Meltbutterina12-inch(30cm)Cuisinart®skillet.Cookonion,stirringoccasionally,untilreducedandverylightlybrowned.Seasonwithremainingsaltandpepper.Transfertolargemixingbowl.
BeatpotatoeswithaCuisinart®SmartPowerTMHandMixer,startingonlowspeed.Addsourcream,creamcheeseandmincedgarlic.Turnmixertomediumhigh;beatuntilsmoothandslightlyfluffy.
Cutapieceofaluminumfoilabout24inches(60cm)long.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout24inches(60cm)inlengthand2inches(5cm)widetomakea“cradle”;reserve.
Spraythebottomandsidesofa2-quart(1.9L)soufflédishwithcookingspray.Fillwithpotatomixture.Topwithonions.Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet,twistingthemtogethertoformahandle.Toplacethecoveredsoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Potatoeswillbepuffedandonionsbrowned.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.
Nutritionalinformationperserving:Calories263(26%fromfat)•carb.42g•pro.7g•fat8g•sat.fat5g
•chol.20mg•sod.527mg•calc.91mg•fiber3g
�1
6 ��■Side diSheS
Butternut Squash & Mushroom Scallop
1 ounce(28g)Parmesan,cutinhalf
2½ ounces(71g)bread,about3slices,
crustson,tornintoquarters
1 teaspoon(5ml)thyme
2 tablespoons(30ml)unsaltedbutter,
divided
2 garliccloves,peeledandcutinhalf
2 shallots,peeledandcutinhalf
1 tablespoon(15ml)oliveoil
1 pound(454g)whitemushrooms,
sliced
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshly
groundpepper
cookingspray
4 pounds(1.8kg)butternutsquash,
trimmed,cutinto¹∕8"(0.3cm)slices
Makes 8 servings [9 cups (2.25 L)]
Togratethecheese,droppiecesthroughthesmallfeedtubeofaCuisinart®FoodProcessorwhilethemachineisrunning.Processuntilalmostgratedanddropthebreadpiecesthroughthetube;pulseuntiltheybecomefinecrumbs.Addthethymeand1tablespoon(15ml)butter.Pulseuntilcombined.Reservedseasonedcrumbs.
Inthesameworkbowl,withthemotorrunning,dropgarlicandshallotthroughthesmallfeedtubeandprocessuntiltheyarefinelychopped.InaCuisinart®12-inch(30cm)skillet,warm1tablespoon(15ml)oliveoilovermediumhighheat.Sautéthegarlic,shallotsandmushroomstogetheruntiltheyarelightlybrowned(ifmushroomscrowdthepan,brownintwobatches).Seasonwithsaltandpepper.
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Using½ofthesquash,makealayeronthebottom.Continuelayeringwith½themushroommixtureandthen½thecrumbs.Repeat.Cutremainingtablespoon(15ml)ofbutterintosmallpiecesanddotthetop.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Nutritionalinformationperserving:Calories196(27%fromfat)•carb.33g•pro.6g•fat7g•sat.fat3g
•chol.11mg•sod.831mg•calc.156mg•fiber8g
��
6 ��■Side diSheS
Ratatouille
1½ pounds(750g)eggplant,cut
into½-inch(1.25cm)dice
1½ teaspoons(7ml)koshersalt,divided
1 pound(454g)zucchini,cutinto
½-inch(1.25cm)halfmoons
1 pound(454g)yellowsummersquash,
cutinto½-inch(1.25cm)dice
1 largeredbellpepper,cored,seeded
andcutinto½-inch(1.25cm)dice
1 largeyellowpepper,cored,seededand
cutinto½-inch(1.25cm)dice
2½ cups(625ml)dicedtomatoes,freshor
canned,juicesdrained
1 cup(250ml)tomatopurée
(salt-freeifavailable)
2 cups(500ml)choppedonion
2 tablespoons(15ml)choppedgarlic
½ cup(125ml)sun-driedtomatoes,
notoil-packed,cutintoslivers
¼ cup(63ml)choppedfreshparsley
2 teaspoons(10ml)driedbasil
2 teaspoons(10ml)herbesdeProvence
1 teaspoon(5ml)freshly
groundpepper
2 tablespoons(30ml)extravirgin
oliveoil
Makes 12 cups (3 L)
Placeeggplantinacolanderoveraplateorinthesink.Sprinklewith½teaspoon(2ml)salt;tosstocombine.Letrestatleast45minutes.Rinsewelltoremovesalt;drythoroughlywithatowel.
Combineeggplant,zucchini,yellowsquash,peppers,tomatoes,tomatopurée,onions,garlic,sun-driedtomatoes,parsley,basil,herbesdeProvence,andpepperintheceramicpotoftheCuisinart®SlowCooker.Drizzlewitholiveoil.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Nutritionalinformationperserving[¾cup(187ml)]:Calories92(24%fromfat)•carb.17g•pro.3g•fat3g•sat.fat0g
•chol.0mg•sod.287mg•calc.50mg•fiber5g
��
6 ��■Side diSheS
Roasted Beet Salad
3 pounds(1.36kg)freshbeets
3 tablespoons(45ml)whitebalsamic
vinegarorfruitflavouredvinegar
1 teaspoon(5ml)Dijon-stylemustard
¼ teaspoon(1ml)koshersalt
¹∕8 teaspoon(0.5ml)freshlyground
pepper
4 tablespoons(60ml)vegetableoil
2 tablespoons(30ml)walnutoil
2 buncheswatercress,washed,
dried,toughstemsremoved
2 headsofendive,cutinto¼-inch
(0.63cm)piecesonthediagonal
½ cup(125ml)shelledwhitepistachios,
lightlysalted
Makes 8 servings
Removestemsandleavesfrombeets,leavingabout2inches(5cm)ofstem.Scrubbeetswelltoremovedirt.PlacebeetsoncookingrackinceramicpotofCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2½hoursandpressHigh.Oncebeetsarecookedthrough,removetocool.Turnoffslowcooker.
Oncebeetsarecoolenoughtohandle,rubeachwithapapertoweltoremovetheskins.(Beetsmaybeslicedordicedandservedwarmatthispoint.)Cool/chillwholebeetswhilepreparingsalad.
Placevinegar,mustard,salt,andpepperinasmallbowl.Whisktoemulsify.Addtheoilsinaslow,steadystreamwhilewhisking,andcontinuewhiskingtoemulsify;reserve.(Thedressingmayalsobepreparedinafoodprocessororblender.)Cutcooledbeetsinto½-inch(1.25cm)cubes;reserve.
Placeawidelayerofwatercressonalargeservingplatter.Next,makeanarrowerlayerofendiveslices.Topwithamoundofbeets.Sprinklewithpistachios.Drizzlewithvinaigrette.
Note:Saladmayalsobecomposedon8individualplates.
Nutritionalinformationperserving:Calories236(52%fromfat)•carb.24g•pro.6g•fat15g•sat.fat2g
•chol.0mg•sod.575mg•calc.122mg•fiber8g
��
6 �6■Side diSheS
Stewed Green Beans and Tomatoes
2 pounds(908g)greenbeans
8 ounces(227g)onion,peeled
andchopped
2 garlicclove,peeledandchopped
2 tablespoon(30m)freshparsley,
finelychopped
1 teaspoon(5ml)driedbasil
½ teaspoon(2ml)koshersalt
2 cans[14ounces(397g)each]diced
tomatoes,drained,¼cup(63ml)juice
reserved
1 tablespoon(15ml)extravirgin
oliveoil
¼-½ cup(63-125ml)crumbledfeta
orchèvrecheese,optional
Makes 8 servings
Trimstemendsfrombeans;cutinto1¼-inch(3.12cm)lengths.Combineonion,garlic,parsley,basil,salt,dicedtomatoesandreservedjuice.
Layer½ofthegreenbeansintheceramicpotoftheCuisinart®SlowCooker;topwith½ofthetomatomixture.Repeat.Drizzleoliveoilovertop.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Garnishwithcrumbledcheeseifdesired.
Nutritionalinformationperserving(withoutcheese):Calories89(19%fromfat)•carb.17g•pro.3g•fat2g•sat.fat0g
•chol.0mg•sod.131mg•calc.81mg•fiber6g
��
6 �7■Side diSheS
Sweet Potatoes & Apples
3 pounds(1.36kg)sweetpotatoes,
peeledandcutinto¼-inch(0.6cm)
slices
4 tablespoons(60ml)unsaltedbutter,
melted
1 teaspoon(5ml)herbsdeProvence,
divided
1 teaspoon(2ml)koshersalt
½ teaspoon(2ml)freshlygroundpepper
cookingspray
2 red-skinnedapples,skinon,cored
andcutinto¼-inch(0.6cm)slices
1 onion,peeled,quarteredand
cutinto¼-inch(0.6cm)slices
1 cup(250ml)vegetableorchicken
stock
Makes 12 servings
Inalargebowl,tosspotatoeswithmeltedbutter;seasonwithherbesdeProvence,saltandpepper.Combineappleandonioninanotherbowl.
LightlycoattheinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using¹∕³ofthepotatoes,makeasinglelayeraroundthebottomoftheSlowCooker.Topwith½oftheappleandonionmixture.Makeasecondlayerwith¹∕³ofthepotatoes;topwithremainingapplesandonions.Finishwithremainingpotatoes.Pourstockovercasserole.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Nutritionalinformationperserving[¾cup(188ml)]:Calories305(19%fromfat)•carb.60g•pro.3g•fat6g•sat.fat4g
•chol.16mg•sod.245mg•calc.40mg•fiber9g
�6
6 ��■Side diSheS
Vegetable Tian
8 ounces(227g)freshbreadcrumbs
½ cup(125ml)choppedparsleyleaves
2 garliccloves,peeledandchopped
½ ounce(14g)Parmesancheese,grated
2 tablespoons(30ml)extravirgin
oliveoil
1 tablespoon(15ml)unsaltedbutter,
melted
1 teaspoon(5ml)driedthyme
1 teaspoon(5ml)driedoregano
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlygroundpepper
1 pound(454g)all-purposepotatoesin
theirskins,washed,cutinto¹∕8-inch
(0.3cm)slices
2 largezucchini[1pound(454g)total],
cutinto¹∕8-inch(0.3cm)slices
1 pound(454g)Italianplumtomatoes,
cutinto¹∕8-inch(0.3cm)slices
cookingspray
Makes 8 servings
Tomakeseasonedbreadcrumbs,combinecrumbs,parsley,garlic,Parmesan,oliveoilandbutterinamediumbowl.Stirtoblendandcoatcrumbswithoilandbutter;reserve.
Combinethyme,oregano,saltandpepperinasmallbowl;reserve.
Using4-mmblade,fitpotatoesinlargefeedtubeandslice.Setaside.Repeatwiththezucchiniandtomatoes;setasideseparately.Patdryexcessliquidfromtomatoeswithpapertowel.
LightlycoattheinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Distributehalfthecrumbmixtureonbottom.Arrangepotatoesinacircularlayer.Seasonwithhalftheherbmixture.Repeatlayeringwithzucchini,herbs,tomatoesandtopwithremainingbreadcrumbmixture.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Nutritionalinformationperserving:Calories200(29%fromfat)•carb.31g•pro.6g•fat7g•sat.fat2g
•chol.6mg•sod.347mg•calc.76mg•fiber3g
�7
6 ��■Side diSheS
Wild Mushroom Ragout
cookingspray
2 ounces(56g)driedmushrooms
(shiitake,porcini)
10 ounces(283g)mixedwild
mushrooms(shiitake,cremini,oyster,
chanterelle)
3 tablespoons(45ml)unsaltedbutter,
divided
3 tablespoons(45ml)extravirginolive
oil,divided
1½ cups(375ml)mincedshallots
½ cup(125ml)drysherry
1 pound(454g)whitebutton
mushrooms,quartered
1 pound[454g(approximately)]
portobellomushrooms,cutinto
½-inch(1.25cm)slices
1 redbellpepper,cored,seeded,thinly
sliced
4 greenonions,cutinto¹∕8-inches
(0.3cm)slices
½ cup(125ml)lightlypackedchopped
parsley,divided
1 teaspoon(5ml)thyme
1 teaspoon(5ml)koshersalt
½ teaspoon(2ml)freshlygroundpepper
3 tablespoons(45ml)salt-freetomato
paste
1 cup(250ml)chickenorvegetable
stock
Makes 8 cups [2L (8 servings)]
LightlycoatinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Placedriedmushroomsinsmallbowl;coverwith2cups(500ml)boilingwater.Letstandfor10minutes;drain,reservingsoakingliquid.Removeanddiscardtoughstems;chop.PlaceinceramicpotofCuisinart™SlowCookerwithmixedwildmushrooms.
Heat1tablespoon(15ml)eachbutterandoliveoilina12-inch(30cm)Cuisinart®nonstickskilletovermediumheat.Addshallots;cookuntilsoft,about5minutes.Addsherry;bringtoboil.Cookuntilreducedbyhalf.AddtomushroomsinSlowCooker.
Heat½tablespoon(7ml)eachbutterandoilinsameskillet;cookwhitemushroomsuntilgoldenintwobatches.TransfertoSlowCooker.Brownportobellosinremain-ingbutter/oilin2batches.TransfertoSlowCooker.Addredpepper,greenonions,parsley,thyme,saltandpeppertoslowcooker.Combinetomatopaste,reservedmushroomliquidandchickenstock;stirin.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.Serveasasidedishorasatoppingforbruschetta.
Nutritionalinformationperserving:Calories204(42%fromfat)•carb.24•pro.5g•fat10g•sat.fat3g
•chol.12mg•sod.246mg•calc.31mg•fiber4g
��
6 60■deSSertS
Ginger Poached Pears
juiceof1lemon
3 cansgingerale
4 stripslemonpeel,2x½"
(5x1.25cm),bitterwhite
pithremoved
12 slices(sizeofaquarter)reshginger
8 mediumpears(Bartlett,Anjou,or
Bosc),slightlyunderripe,butfragrant
–withstems
¼ cup(63ml)choppedcrystallized
ginger
HoneyYogurtCream(recipefollows)
ChocolateGlaze(recipefollows)
No time to fuss with dessert – here is one to fix and forget. Served chilled it is an easy, do-ahead dessert that is healthy too.
Makes 8 servings
Combinelemonjuiceand4cups(1L)waterinamediumbowl.Placethegingerale,lemonpeel,andfreshgingerintheceramicpotoftheCuisinart®SlowCooker;stir.Peelthepears,leavingthestemintact;cutathinslicefromthebottomofeachpearsothatitstandsupright.Aseachpearispeeled,dipintothelemonwatertopreventdarkeningandstanditinthegingerliquidintheslowcooker.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow.Whenpearsaretender,turnslowcookeroff.Allowpearstocoolinpoachingliquid.Chillinliquid.(Ifdesired,beforeserving,liquidmaybethickenedtoasyrup-likeconsistencybysimmeringuntilitisreducedbyhalf.)
Toserve,arrangeeachpearonadeepplate(rimmedsoupbowlworkswell).Spoonpoachingliquidoverpears.GarnishwithadollopofHoneyYogurtCream,ChocolateGlazeandsprinklewithchoppedcrystallizedginger.
Nutritionalinformationperserving:Calories174(5%fromfat)•carb.44g.•pro.1g•fat1g
•sat.fat0g•chol.0mg•sod.14mg•calc.43mg•fiber5g
��
6 61■deSSertS
Honey Yogurt Cream
8 ounces(227g)fat-freevanillayogurt
8 ounces(227g)lightsourcream
2-3 tablespoons(30-45ml)honey
1½ teaspoons(7ml)vanillaextract
½ teaspoon(2ml)almondextract
Placevanillayogurtinayogurtstrainerorstrainerlinedwithacoffeefilter.Letdrainfor2hourstoremovewhey;discardwhey.Placestrainedyogurt,sourcream,honey,andextractsinamediumbowl.Whiskuntilsmoothandblended.Keeprefrigerateduntilreadytouse.
Nutritionalinformationperserving(2tablespoons):Calories73(21%fromfat)•carb.12g•pro.3g•fat2g•sat.fat1g
•chol.10mg•sod.47mg•calc.81mg•fiber0g
Chocolate Glaze
6 ounces(170g)semisweetchocolate
¼ cup(63ml)unsaltedbutter
2 tablespoons(30ml)lightcornsyrup
Combinetheingredientsina1½-quart(1.4L)Cuisinart®saucepan.Stiroverlowheatuntilmeltedandsmooth.Letcool10minutesbeforeusing.
Nutritionalinformationperserving[1tablespoon(15ml)]:Calories87(64%fromfat)•carb.89g•pro.0g•fat7g•sat.fat4g
•chol.8mg•sod.4mg•calc.4mg•fiber0g
Makes about 2 cups (500 ml)
Makes about 1 cup (250 ml)
60
6 6�■deSSertS
Stewed Rhubarb
4 pounds(1.8kg)freshrhubarbstalks,
washedanddried
2 cups(500ml)granulatedsugar
Makes 8 cups (2 L)
Slicerhubarb¼to½-inch(0.6-1.25cm)thick.PlacerhubarbintheceramicpotoftheCuisinart®SlowCookerandstirinthesugar.Letstandatroomtemperaturefor1to2hours,untiltherhubarbgivesupliquid.CoverandpresstheOn/Offbuttontotheturnuniton.Settimeto5hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimeiselapsed.
Transfertoresealablecontainersandrefrigerateuntilreadytouse.Usetotopoatmealorasatoppingforvanillaicecream.
Nutritionalinformationperserving[1cup(250ml)]:Calories120(2%fromfat)•carb.30g•pro.1g•fat1g•sat.fat0g
•chol.0g•sod.5mg•calc.98mg•fiber2g
61
6 6�■deSSertS
Baked Apples
1 cup(250ml)packedbrownsugar
1 teaspoon(5ml)cinnamon
½ teaspoon(2ml)freshlygratednutmeg
¹∕³ cup(83ml)driedcherriesor
cranberries
¹∕³ cup(83ml)raisins
¹∕³ cup(83ml)sliveredalmonds,
lightlytoasted
6 largebakingapples(Rome,Granny
Smith,Braeburn,orGala)
1 tablespoon(15ml)unsaltedbutter,
cutinto¼-inchpieces
½ cup(125ml)applejuiceorcider
Makes 6 servings
Mixbrownsugarwithcinnamonandnutmeginamediumbowl.Setaside¼cup(63ml)sugarmixfortopping.Addcherries,raisinsandalmondsandcombinetomakefilling.
Coreapples¾ofthewaydown.Withamelonballer,scrapeoutasmallcavity[about¼cup(63ml)].Peeltop¹∕³oftheapples.Stuffsomefillingineachcavity.Reserveanyexcessfilling.
PlacepreparedapplesinceramicpotoftheCuisinart®SlowCooker.Sprinkleremainingsugarandspicemixovertops.Doteachwith½teaspoon(2ml)butter.Pourapplejuicearoundedges.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Toserve,placeapplesondessertplates.Topwithanyloosenutsandfruit.Drizzlewithpanjuices.*
*Note:Youcanthickenthecookingjuicestomakeasauce.CarefullystrainliquidintoaCuisinart®1¾-quart(1.7L)saucepan;setovermediumhighheatandboiluntilreducedandthickened.Pouroverapplesorserveontheside.
Nutritionalinformationperserving:Calories351(17%fromfat)•carb.75g•pro.2g•fat7g•sat.fat2g
•chol.7mg•sod.16mg•calc.71mg•fiber6g
6�
6 6�■deSSertS
Apple Streusel Cheesecake
½ teaspoon(2ml)+2tablespoons(30ml)butter,divided
1 apple,peeledandcored,cutinquarters
1 tablespoon(15ml)lemonjuice
1½ teaspoons(7ml)groundcinnamon
½ cup(125ml)brownsugar+1tablespoon(15ml),divided
1 cup(250ml)vanillawafersorginger-snapcrumbs(about24cookies),brokenup
16 ounces(454g)lowfatcreamcheese,cutinto1-inch(2.5cm)pieces,atroomtemperature
2 largeeggs
3 tablespoons(45ml)half-and-half
1 tablespoon(15ml)cornstarch
1 teaspoon(5ml)vanilla
Makes one 7-inch (17.5 cm) cheesecake
Lightlycoatthebottomandsidesofa7-inch(17.5cm)springformpanwith½teaspoon(2ml)butter.Insert4-mmslicingdiscinCuisinart®FoodProcessor;cutappletofitlargefeedtube.Placeapplehalvesinfeedtube;usemediumpressuretoslice.Removeapples,tosswithlemonjuice,cinnamonand1tablespoon(15ml)brownsugar;reserve.Wipeworkbowldrywithapapertowel.
InsertmetalbladeinFoodProcessor.Placecookiesinworkbowl,pulsetochop,thenpulverizeintocrumbs.Add2tablespoons(30ml)butterandprocessuntilblended,30seconds.Pressintobottomofspringformpan.Donotwashworkbowl.
Placecreamcheeseandremaining½cup(125ml)sugar.Processuntilsmooth,30seconds;scrapesidesandbottomofworkbowl.Process30secondslonger;scrapeworkbowl.Addeggs,process20seconds,scrapeworkbowl.Addhalf-and-half,cornstarch,andvanilla;processuntilsmooth,20seconds.Pour½thecreamcheesemixtureinthepreparedspringformpan.Topwith½applemixture.Repeat.
PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespringformpanontherack.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2½hoursandpressHigh;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Turnoff.LiftthecheesecakefromtheSlowCookerusinghotpadsandplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast8hoursbeforeserving.
Nutritionalinformationperserving(basedon8servings):Calories313(49%fromfat)•carb.32g•pro.9g•fat17g•sat.fat9g
•chol.89mg•sod.378mg•calc.118mg•fiber1ga
6�
6 6�■deSSertS
Chocolate Ricotta Cheesecake
½ teaspoon(2ml)+2tablespoons
(30ml)butter,divided
¼ cup(63ml)lightlytoasted,finely
choppedhazelnuts
²∕³ cup(167ml)chocolatecookiecrumbs
1 cup(250ml)lowfatricotta
12 ounces(340g)lowfatcreamcheese
½ cup(125ml)granulatedsugar
¼ cup(63ml)unsweetenedcocoa
powder
2 largeeggs
3 tablespoons(45ml)half-and-half
¼ cup(63ml)Frangelico
2 tablespoons(30ml)cornstarch
1 teaspoon(5ml)purevanillaextract
½ cup(125ml)minichocolatemorsels
Makes one 7-inch (17.5 cm) cheesecake
Lightlycoatthebottomandsidesofa7-inch(17.5cm)springformpanwith½teaspoon(2ml)butter.
Combineremainingbutter,choppednutsandcookiecrumbs.Presscrustmixtureintobottomofspringformpan.
Placericotta,creamcheese,sugarandcocoainworkbowlofafoodprocessorandprocess30seconds;scrapesidesandbottomofworkbowl.Processanother30seconds;scrapeworkbowl.Addeggsandprocess20seconds;scrapeworkbowl.Addhalf-and-half,Frangelico,cornstarchandvanilla;process20seconds(ormixusingahand-heldelectricmixer).Pourintopan,sprinklewithchocolatemorselsandswirlintobatter.
PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespringformpanontherack.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Settimerto30minutes.TurnSlowCookeroffandletcheesecakerestinslowcookerfor30minutes.Oncethecheesecakehasrestedfor30minutesremoveitfromtheSlowCookerusinghotpads,andplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast8hoursbeforeserving.
Nutritionalinformationperserving(basedon8slices):Calories366(57%fromfat)•carb.27g•pro.12g•fat24g•sat.fat11g
•chol.89mg•sod.411mg•calc.210mg•fiber4g
6�
6 66■deSSertS
Chocolate Terrine
1 pound(454g)bittersweetor
semisweetchocolate,chopped
1½ cups(375ml)half-and-half
4 largeeggs,lightlybeaten
3 tablespoons(45ml)Kahlúa®or
otherliqueur
ChocolateGlaze
Makes 16 servings
Linealoafpan,8½x4½x3inches(21.25x11.25x7.5cm),withaluminumfoil.
Tip:Layasheetoffoilontheoutsideofthepan.Folddowntocoverthesidestheloafpan,thenfolddowntheendsand“pleat”thecorners.Carefullyliftthemoldedfoilofftheoutsideoftheloafpanandfitintotheinsideofthepan.
Placethechocolate,half-and-halfandsaltinaCuisinart®2¾quart(2.7L)saucepan.Cookovermediumheat,stirring,untilchocolatecompletelymeltedandthemixtureissmooth.Removefromheatandletstand10minutes.UsingaCuisinart®Smart-PowerHandMixeronthelowestspeed,addtheeggsandKahlua.Mixuntilblendedandsmooth.Pourthechocolatemixtureintothefoil-linedloafpan.
PlacetheovalrackintotheceramicpotoftheCuisinart™SlowCooker.Add4cups(1L)hotwatertothepot.Placethefilledloafpanontherackinthehotwater.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2½hoursandpressHigh.SlowCookerwillautomaticallyswitchtoWarmwhentimehaselapsed.Removeandcoolcompletelyonawirerack.Coverwithplasticwrapandchillforatleast8hours.
Invertontoaplateandunmold,carefullyliftingoffthefoil.Drizzlewithchocolateglaze;refrigeratetosetGlaze.ServewithVanillaCustardSauceandRaspberrySauce.Freshraspberriesorslicedfreshstrawberriesmakeanicegarnish.
Nutritionalinformationperserving(withglaze):Calories281(62%fromfat)•carb.24g•pro.5g•fat22g•sat.fat12g
•chol.69mg•sod.28mg•calc.52mg•fiber2g
6�
6 67■
Applesauce
4 pounds(1.8kg)redapples*,washed
2 lemons,juiced
sugar,optional
cinnamon,optional
Makes about 7 cups (1.75 L)
Coreapples,butdonotpeel.Cutinto2-inch(5cm)chunks.Mixlemonjuicewithenoughwatertomake1cup(250ml).
AddtheapplesandwatermixturetoCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Useapotatomashertosmashapplesforachunkyapplesauce,orpuréetheapplemixtureinceramicpotusingahandblender.Useagentleupanddownmotion,movingthehandblenderthroughouttheceramicpot–donotliftcompletelyoutoftheapplesaucewhileblending.Seasonwithsugarand/orcinnamonifdesired.
*Someapplesaremoreappropriateforapplesauce.Youmayuseallofonevarietyormixtocreateyourownblends.Theymaybepeeledornot.Forapplesauce,trythefollowingredvarieties:McIntosh(blendedwithothers),Elstar,Cortland,Fuji,Gala,Braeburn,Cameo,Criterion,Rome,SierraBeauty,Spartan,Winesap,andYorkImperial.GreenvarietiesgoodforapplesauceincludePippinandGravenstein–theyshouldbepeeledfirst.
Nutritionalinformationperserving[½cup(125ml)]:Calories98(5%fromfat)•carb.25g•pro.1g•fat1g•sat.fat0g
•chol.0mg•sod.2g•calc.10mg•fiber4g
Note:TomakeAppleButterfromAppleSauce,stir1½cups(375ml)packedbrownsugarintopuréedAppleSauceinSlowCooker,alongwith1tablespoon(15ml)groundcinnamon,1teaspoon(5ml)groundallspice,1teaspoon(5ml)freshlygratednutmeg,and½teaspoon(2ml)groundcloves.CookonLowwithoutcoveringfor1to3hours(timewilldependonmoistureofapples),untilmixtureisthick.Coolandplaceinjarstostoreinrefrigerator.
deSSertS
66
6 6�■
Apricot Almond Bread Pudding
3 ounces(85g)driedapricots,diced
¼ cup(63ml)Kirschwasser®,brandy
oramaretto
1 teaspoon(5ml)unsaltedbutter
3 tablespoons(45ml)unsaltedbutter,
melted,divided
5 cups(1.25L)bread,cutinto½-inch
(1.25cm)cubes
½ cupslicedalmonds,toasted
3 largeeggs
2∕³ cupgranulatedsugar
1 can[12ounces(340g)]fat-free
evaporatedmilk
1 teaspoon(5ml)vanilla
5 cups(1.25L)veryhotwater
Makes 8 servings [2 quarts (1.9 L)]
SoakapricotsinKirschfor½hour;drainandreserveliquor.Cutapieceofalumi-numfoil20inches(50cm)long,andfoldinhalftoapiece10inches(25cm)long.Lightlybutteronesidewith¼teaspoon(1ml)unsaltedbutter;reserve.Cutanotherpieceofaluminumfoilabout24inches(61cm)long.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout24inches(61cm)inlengthand2inches(5cm)widetomakea“cradle”;reserve.
Coattheinsideofa2-quart(1.9L)soufflédishwithremaining¾teaspoon(4ml)unsaltedbutter.Layer½ofthebreadcubesonthebottom.Sprinklewithhalftheapricotsandhalfthealmonds.Drizzlewithhalfthemeltedbutter.Repeat.Pourremainingmeltedbutterovertop.
Beateggsandsugaruntilthick,usingaCuisinart®HandMixeronlowspeed.Addmilk,vanillaandreservedKirsch;mixthoroughly.
Poureggmixtureoverbreadlayers.Coverwiththebutteredfoil.Securetightlywithkitchentwine.Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet,twistingtogethertoformahandle.PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Toplacethesoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.Carefullypourhotwaterinbottomofceramicpot.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressLow.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.Coolcompletelyonawirerack.
Note:YoumaysubstitutedriedcherriesforthedriedapricotsforaCherryVanillaBreadPudding.
Nutritionalinformationperserving(basedon8servings):Calories415(29%fromfat)•carb.58g•pro.13g•fat14g•sat.fat5g
•chol.95mg•sod.356mg•calc.212mg•fiber2g
deSSertS
67
6 6�■deSSertS
Chocolate Pudding Cake
1 teaspoon(5ml)unsaltedbutter,room
temperature
¹∕³ cup(83ml)unsaltedbutter,melted
1¼ cups(312)granulatedsugar,divided
1 cup(250ml)unbleached,all-purpose
flour
¼ cups(63ml)+3tablespoons(95ml)
unsweetenedcocoapowder,divided
2 teaspoons(10ml)bakingpowder
¼ teaspoon(1ml)salt
½ cup(125ml)+1tablespoon(15ml)
reducedfatmilk,hot
1½ teaspoons(7ml)vanillaextract
½ cup(125ml)packedlightbrown
sugar
½ cup(125ml)choppedpecans,lightly
toasted
1 teaspoon(5ml)espressopowder
1¼ cups(312m)hotwater
¼ cup[63ml(Kirschwasser®orKahlúa®)
vanillaicecreamorfrozenyogurt
Makes 8 to 12 servings
Lightlycoata2-quart(1.9L)soufflédishwithteaspoonbutter.
Combine¾cup(175ml)granulatedsugarinlargebowlwiththeflour,3tablespoons(45ml)cocoa,bakingpowderandsalt.Addhotmilk,meltedbutter,andvanilla.UsingaCuisinart®HandMixeronlowspeed,beatuntilsmooth.Spreadintopreparedsoufflédish.
Stirtogetherremaining½cup(125ml)granulatedsugar,brownsugar,remaining¼cup(63ml)cocoaandtoastedpecansinsmallbowl;sprinklemixtureevenlyoverbatter.Combinehotwater,espressoandKirschwasser;pouroverbatter.Donotstir.
InsertrackintheceramicpotoftheCuisinart®SlowCooker.Placesoufflédishontherack.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Letstandfor30minutesbeforeserving.
Servewarmorchilledindessertdishes,spooningbothcakeandpudding-likemixtureonbottomintothedish.Addascoopofvanillaicecreamorfrozenyogurt,ifdesired.
Nutritionalinformationperserving(basedon12servings):Calories394(30%)fromfat•carb.65g•pro.4g•fat14g•sat.fat6g
•chol.23mg•sod.147mg•calc.46mg•fiber3g
6�
6 70■deSSertS
French Vanilla Rice Pudding
cookingspray
2 cups(500ml)Arboriorice,uncooked
5 cans[12ounces(340g)each]fatfree
evaporatedmilk(notreconstituted)
2 cans[14ounces(397g)each]lite
coconutmilk
½ cup(125ml)water
1²∕³ cups(415ml)granulatedsugar
1 vanillabean,slitinhalflengthwise
1 tablespoon(15ml)purevanilla
extract
Makes 18 servings
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Addrice.Stirinmilksandsugar.Scrapeinseedsandaddpodofvanillabean.
CoverandpresstheOn/Offbuttontoturnuniton.Settimefor4hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removeanddiscardvanillabean,stirinvanillaextract.
Servewarm.Chillleftoverricepuddinginabowl,coveredwithasheetofplasticwrapplacedirectlyonthesurface,topreventaskinfromforming.
Nutritionalinformationperserving[²/3cup(166ml)]:Calories202(11%fromfat)•carb.36•pro.8g•fat3g•sat.fat2g
•chol.0mg•sod.112mg•calc.273mg•fiber0g
6�
6 71■deSSertS
Peach Cobbler
2 pounds(1kg)freshpeaches,skinned,
(orfrozenanddefrosted)cutinto
½-inch(1.25cm)slices
¼ cup(63ml)packedbrownsugar
1 tablespoon(15ml)instanttapioca
1 teaspoon(5ml)groundginger
2 cups(500ml)preparedgranola,
withoutfruit
2 tablespoons(30ml)meltedunsalted
butter
cookingspray
Makes 8 servings
Cutapieceofaluminumfoilabout24inches(61cm)long.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout24inches(61cm)inlengthand2inches(5cm)widetomakea“cradle”;reserve.
Placepeachesinalargebowl.Combinebrownsugarwithtapiocaandginger.Tosswithpeaches.Mixgranolawithmeltedbutterandstir1½cups(375ml)intopeaches.Reserve½cup(250ml)fortopping.Lightlycoata2-quart(1.9L)soufflédishwithcookingspray.Transferpeachmixturetosoufflédish;topwithremaining½cup(125ml)ofgranola.Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet,twistingtogethertoformahandle.
PlacethecookingrackintheceramicpotoftheCuisinart®SlowCooker.Setsoufflédishonrackbyusingthefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.
CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.
RemovethesoufflédishfromtheSlowCookerusingthefoilstripstoliftit.Servewithfreshlywhippedcream,icecreamorvanillayogurt.
Nutritionalinformationperserving:Calories257(27%fromfat)carb.46g•pro.4g•fat8g•sat.fat5g
•chol.7mg•sod.63mg•calc.36mg•fiber4g
70
6 7�■deSSertS
Winter Fruit Crisp
Fruit
cookingspray
7 ounces(198g)mixeddriedfruits
(apples,pears,apricots,driedplums)
2 largeGoldenDeliciousapples,peeled,
coredandcutinto1∕8-inch(0.3cm)
squares
3 Boscpears,peeled,coredandcutinto1∕8-inch(0.3cm)squares
1 cup(250ml)driedcranberries
1 wholecinnamonstick
gratedzestofoneorange
½ cup(125ml)sugar
1 tablespoon(15ml)chopped
crystallizedgingeror1teaspoon
(5ml)groundginger
½ teaspoon(2ml)freshlygratednutmeg
1 tablespoon(15ml)darkrumor
brandy
1 teaspoon(5ml)purevanillaextract
Crumb Topping
1 cup(250ml)unbleached,
all-purposeflour
1 cup(250ml)uncookedoats,
quickorregular
¾ cup(188ml)packedbrownsugar
½ teaspoon(2ml)freshlygratednutmeg
12 tablespoons(180ml)unsaltedbutter,
softened(1½sticks)
Makes 8 to 12 servings [7 cups (1.75 L)]
LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Cutanylargepiecesofdriedfruitinto1-to2-inch(2.5-5cm)pieces;placeinpreparedSlowCooker.Adddriedfruits,apples,pearsandcranberries;stirgently.Addcinnamon,orangezest,sugar,ginger,nutmeg,rumandvanilla;stirgentlytocombine.
Placetheflour,oats,brownsugar,andnutmeginamediumbowl;stir.Addthebutterandknead,usingfingers,untilthemixtureresembleslargecrumbs.Sprinklethiscrumbtoppingoverfruit,pattingitdownlightly.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapseduntilreadytoserve.Whendone,fruitswillbetenderandbubblingandtoppingwillbelightlybrowned.
Servewarmwithicecreamorfrozenyogurt.
Nutritionalinformationperserving(basedon12servings):Calories371(29%fromfat)•carb.64g•pro.3g•fat13g•sat.fat7g
•chol.31mg•sod.14mg•calc.38mg•fiber5g
71
6 7�■
WARRANTY LIMITED THREE-YEAR WARRANTY
ThiswarrantysupersedesallpreviouswarrantiesonthisCuisinart®product.Thiswarrantyisavailabletoconsumersonly.YouareaconsumerifyouownaCuisinart®
productthatwaspurchasedatretailforpersonal,familyorhouseholduse.Thiswarrantyisnotavailabletoretailersorothercommercialpurchasersorowners.
WewarrantthatthisCuisinart®productwillbefreeofdefectsinmaterialorwork-manshipundernormalhomeuseforthreeyearsfromthedateoforiginalpurchase.
Forwarrantypurposes,wewouldliketosuggestthatyouregisteryourproducton-lineatwww.cuisinart.catofacilitateverificationofthedateoforiginalpurchase.However,shouldyounotwishtoregisteron-linewerecommendtheconsumertomaintainoriginalreceiptindicatingproofofpurchase.Intheeventthatyoudonothaveproofofpurchasedate,thepurchasedateforpurposesofthiswarrantywillbethedateofmanufacture.
WhencallingourAuthorizedServiceCentreforinwarrantyservicepleasemakereferencetoyourmodelnumberandthemanufacturingdatecode.Thisinformationcanbefoundintheratingareaonthebodyorunderneaththebaseofyourunit.ThemodelnumberwillfollowthewordModel:PSC650C.Themanufacturingdatecodeisa4or5digitnumber.Example,70630woulddesignateyear,month&day(2007,June30th).
IfyourCuisinart®productshouldprovetobedefectivewithinthewarrantyperiod,wewillrepairitor,ifwethinkitnecessary,replaceit.Toobtainwarrantyservice,pleasecallourConsumerServiceCentretoll-freeat1-800-472-7606orwriteto:
Cuisinart Canada100 Conair ParkwayWoodbridge, Ont. L4H 0L2
Tofacilitatethespeedandaccuracyofyourreturn,pleasealsoenclose$10.00forshippingandhandlingoftheproduct.Pleasealsobesuretoincludeareturnaddress,descriptionoftheproductdefect,productserialnumber,andanyotherinformationpertinenttotheproduct’sreturn.Pleasepaybychequeormoneyorder.
NOTE:ForaddedprotectionandsecurehandlingofanyCuisinart®productthatisbeingreturned,werecommendyouuseatraceable,insureddeliveryservice.Cuisinartcannotbeheldresponsibleforintransitdamageorforpackagesthatarenotdeliveredtous.Lostand/ordamagedproductsarenotcoveredunderwarranty.
YourCuisinart®producthasbeenmanufacturedtostrictspecificationsandhasbeendesignedforusewithCuisinart®authorizedaccessoriesandreplacementpartsforyourmodel.
7�
6 7�■
Thesewarrantiesexpresslyexcludeanydefectsordamagescausedbyaccessories,replacementpartsorrepairserviceotherthanthosethathavebeenauthorizedbyCuisinart.Thesewarrantiesexcludeallincidentalorconsequentialdamages.
BEFORE RETURNING YOUR CUISINART PRODUCTImportant:IfthenonconformingproductistobeservicedbysomeoneotherthanCuisinart’sAuthorizedServiceCentre,pleaseremindtheservicertocallourConsumerServiceCentretoensurethattheproblemisproperlydiagnosed,theprod-uctservicedwiththecorrectparts,andtoensurethattheproductisstillunderwarranty.
7�
6
IB-7515-CAN
©2007 CuisinartCuisinart® is a registered trademark of Cuisinart
100 Conair Parkway, Woodbridge, Ontario
L4H 0L2 Consumer Call Centre E-mail:
[email protected] in China
07CC25090
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