Slow Cooker Recipes (Cuisinart).pdf

7/29/2019 Slow Cooker Recipes (Cuisinart).pdf

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2008 CuisinartCuisinart is a registered

trademark of Cuisinart

150 Milford RoadEast Windsor, NJ 08520

Printed in China

08CU027

U PG-20270


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Slow Cooker

Cookbooktraditional to gourmet recipes

model psc-350


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Introduction

Get ready to slow down and enjoy meals!

Your Cuisinart Slow Cooker is designed to have

your favorite one-pot recipes ready and waiting for you.

Slow cooking is a traditional method that tenderizes meats

and melds avors for delicious, effortless dishes.

And it's the perfect size for making any meal for any occasion...

you can even prepare desserts! Easy to operate, easy to serve from,

and easy to clean... Enjoy!


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Tips & Hints2 - 3

Important Guidelines4

Suggested Foods5

Recipes6-7

Soups & Stocks8-17

Stews & Chilis18-24

Entres & Sauces25-42

Side Dishes43-52

Desserts & More53-58

Contents


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Tips & Hints

Before food is added, the ceramic pot may be lightly coated with cooking spray socooked foods release more easily.

Root vegetables such as carrots and potatoes will take longer to cook. Either cut thepieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, maytake longer than other vegetables.

Ground meats and uncooked sausages should always be browned and drained be-fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to bebrowned (though it may add avor 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 avor and colorto the nished dishes. It also helps cook out some of the fat.

In general, cooking for 1 hour on High is the equivalent of cooking for2 hours on Low.

If you are not ready to serve food immediately, switch to the Warm mode to holdfoods until ready to serve.

Tender vegetables, or those that you wish to be crisp-tender, should be addedduring 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 20minutes to your cooking time. If you do need to stir (or peek), lift the lid justslightly so that you can get the spoon or spatula in.

If using frozen foods, thaw completely before adding to Slow Cooker.

Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-fore cooking. Do not add salt or any acid to beans when cooking, as it will preventthem from softening completely. Dried beans can be cooked ahead, drained andfrozen. Thaw before adding to your favorite recipes.


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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 (about1 inches from the top rim).

Because the Slow Cooker heats and cooks at low temperatures, food should beat room temperature before it goes into the cooker. If the food is refrigerator

temperature, add 30 minutes to your projected cooking time.

Any left over food should be removed from the ceramic pot and stored in plasticcontainers up to 2 days, or frozen for future use.

NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria coulddevelop 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.

Do not place the hot 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.

Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food iscooking.

Always use potholders or oven mitts when removing the lid or ceramic pot fromthe base after cooking.


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RecipesSoups & Stocks

Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Roasted Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Cuban Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Carmelized Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Sausage & Lentil Soup with Tortellini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Curried Yellow Pea Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Classic Spilt Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Stews & Chilis White Chili with Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Beef Chili for a Crowd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Heart Smart Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Corn and Green Chili Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Veal Stew with Mushroom and Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . 22

Mediterranean Seafood Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Seafood Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Entres & Sauces Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Lemon Chicken with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Chicken with 40 Cloves of Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Barbecue Beef Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Dilled Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Corned Beef with Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

New England Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Pulled Pork Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Slow Cooked Lamb Shanks with White Beans . . . . . . . . . . . . . . . . . . . . . 37

Penne Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Macaroni with Four Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

(continued)


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Side Dishes New Potatoes with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

"Almost" Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Warm Baked Potato Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Butternut Squash & Mushroom Scallop . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Roasted Beet Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Stewed Green Beans and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Succotash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Vegetable Tian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Wild Mushroom Ragout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Desserts & More Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Honey Yogurt Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Chocolate Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Stewed Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Baked Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Winter Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Irish Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58


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Bee Stock

pounds bee and/or veal bones

pound bee chuck or other stewbee, cut into -inch cubes

large carrot, peeled,cut into -inch lengths

celery rib, cut into -inchlengths

large onion, peeled and

quartered

tablespoons olive or vegetableoil

resh chives

parsley sprigs

thyme sprigs

garlic cloves

peppercorns

Preheat oven to F. Arrange bones, bee cubes, and vegetables in a shallowroasting pan. Drizzle with oil and toss to coat. Roast or minutes, then turn androast or an additional minutes. Tie chives, parsley and thyme into a bundleusing butchers twine.

Transer browned bones, meat, and vegetables to the ceramic pot o the CuisinartSlow Cooker. Add bundle o herbs, garlic cloves and peppercorns. Cover with cups cold water. Cover and press the on/o button to turn the unit on. Set

time to hours and press Low; slow cooker will automatically switch to Warmwhen cooking time has elapsed. Strain, reserving stock; discard solids. Cover andrerigerate. Fat will solidiy and come to the top. Remove and discard at. Keepstock rerigerated until ready to use, up to days, or reeze.

Hint: Freeze in -cup amounts to have ready to thaw and use.

Nutritional inormation per serving (1 cup):Calories 17 (1% rom at) carb. 18g pro. 38g at 2g sat. at 0g

chol. 0mg sod. 20mg calc. 14mg fber 0g

Makes 6 cups

SoupS/StockS


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Chicken Stock

pounds chicken wings and/orbacks

medium onion, peeled andquartered

celery rib, cut into -inchlengths

carrot, peeled, cut into -inch

lengths leek, trimmed, halved

lengthwise, cleaned

parsnip, peeled, cut into -inchlengths

bay lea

black peppercorns

parsley sprigs

thyme sprigs

cups water

Makes 6 cups

Rinse chicken and drain. Place in ceramic pot o Cuisinart Slow Cooker alongwith the onion, celery, carrot, leek, parsnip, bay lea, peppercorns, parsley, andthyme. Add water. Press on/o button to turn unit on. Set timer to hours and

press High; once slow cooker switches to Warm set time or hours and pressSimmer. Slow cooker will automatically switch to Warm, when cooking time haselapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs.Pass through a ne mesh strainer to remove small bits. Cover and rerigerate. Whenchilled and congealed, remove chicken at and discard or reserve or another use.

Chicken stock will keep or days in the rerigerator, or can be rozen or up to months.

Hint: Freeze chicken stock in -cup containers to use as needed.

For Brown Chicken Stock: Brown stock requires the step o roasting, but addsdepth o favor to the stock. Use this method (using turkey wings) to make BrownTurkey Stock ahead or holiday meals.

Preheat oven to 00F. Place wings in a Cuisinart Roasting Pan. Roast in preheatedoven or about 0 minutes, until nicely browned. Add vegetables, stir and roast oran additional 0 to minutes, until vegetables are browned.

Nutritional inormation per serving (1 cup):

Calories 15 (0% rom at) carb. 1g. pro.1g at 0g sat. at 0g

chol. 0mg sod. 80mg calc. 0mg fber 0mg

SoupS/StockS


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00SoupS/StockS

Roasted Vegetable Stock

large carrots, peeled, cut into-inch lengths

leeks, roots removed, trimmedto include inches o green, cutin hal lengthwise and cleaned

celery rib, cleaned, cut into-inch lengths

large onion ( ounces),peeled, quartered

parsnip, peeled, cut into-inch lengths

large red or yellow bell pepper,cored, seeded and quartered

ounces portobello mushrooms,cleaned, sliced

garlic cloves

tablespoons extra virgin oliveoil

thyme sprigs

resh chives

peppercorns

Makes 6 cups

Preheat oven to 0F. Arrange vegetables and garlic on large baking sheet withsides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.

Place pan in oven and roast or minutes. Turn vegetables and roast an additionalteen minutes. Tie thyme and chives together into a bundle using butchers twine.

Transer the roasted vegetables and accumulated juices, scraping up and includingthe favorul browned bits rom the pan, to the ceramic pot o the Cuisinart SlowCooker. Add the bundle o herbs, peppercorns, and cups water. Cover and pressthe on/o button to turn the unit on. Set the time to hours and press Low; slowcooker will automatically switch to Warm when cooking time has elapsed.

Strain vegetables rom stock and discard. Cover and rerigerate stock until ready touse.

Nutritional inormation per serving (1 cup):Calories 15 (0 rom at) carb. 3g pro. 0g at 0g sat. at 0g

chol. 0g sod. 530mg calc. 2mg fber 1g


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Spanish Bean Soup with Chorizo

pound dried chickpeas(garbanzo beans)

small ham hock (-0 ounces)or letover ham bone

ounces new potatoes (- to -inch size), halved or quartered

teaspoons olive oil, divided

ounces onions, chopped

teaspoon saron threads garlic clove, peeled and

chopped

cups water

ounces chicken or turkeychorizo, chopped (or hotsausage, crumbled, or kielbasa,chopped)

Makes 8 cups

Soak chickpeas overnight in water to cover by inches. Drain and rinse. Place inceramic pot o Cuisinart Slow Cooker with ham hock or ham bone and potatoes.Heat teaspoons oil in -inch Cuisinart skillet over medium heat. Add onions;cook to minutes to soten. Stir in saron and garlic. Cook to minuteslonger.

Add onion mixture to slow cooker with cups water. Cover and press the on/obutton to turn the unit on. Set time to hours and press High; once slow Cookerswitches to Warm, set time or hours and press Simmer. Slow cooker willautomatically switch to Warm when cooking time has elapsed.

Heat remaining teaspoon oil in skillet over medium-high heat. Brownchorizo,then drain; stir into soup. Slow cook on Low or minutes. I the soupseems too thick, add some more water.

Nutritional inormation per serving (1 cup):Calories 103 (18% rom at) carb. 17g pro. 4g at 2g sat. at 0g chol. 0mg sod. 12mg calc. 40mg fber 6g

SoupS/StockS


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SoupS/StockS

Cuban Black Bean Soup

pound dried black beans ham hock

cups chicken stock

cups chopped onion

cup chopped red pepper

garlic cloves, peeled and chopped

tablespoons oregano teaspoon cayenne pepper

bay lea

teaspoon kosher salt

tablespoon red wine vinegar

tablespoons dry sherry

Makes 8 cups

Sort beans and pick out any stones or bits o dirt. Soak beans overnight ( hoursor more) in water to cover by inches. Drain and rinse. Place beans in ceramic poto the Cuisinart Slow Cooker with ham hock, chicken stock, chopped onion, redpepper, garlic, oregano, cayenne and bay lea. Cover and press the on/o buttonto turn the unit on. Set time to hours and press High; once slow cooker switchesto Warm, set timer or hours and press Simmer. Slow cooker will automaticallyswitch to Warm when cooking time has elapsed. Remove and discard bay lea.

Remove ham hock; let cool. When cool enough to handle, remove meat, chop andreserve. Stir in salt. Use a potato masher or Cuisinart Hand Blender on Low speedwith a gentle up-and-down motion to mash/pure beans.

* You may partially or totally pure the soup. Stir in reserved ham, vinegar andsherry.



*You may also transer the beans to a blender to pure.


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SoupS & StockS

Caramelized Onion Soup

pounds onions, peeled and sliced

tablespoons unsalted butter,

melted

tablespoons extra virgin olive oil


tablespoons unbleached

all-purpose four

tablespoon brown sugar

cups meat stock (hal chicken and

hal bee is ne), hot

tablespoons Port

Makes about 6 cups

Combine onions, butter, olive oil and salt in the ceramic pot o the Cuisinart SlowCooker. Cover and press the on/o button to turn the unit on. Set time or onehour and press high. Once time switches to Warm, set time or hours and pressLow to cook until nicely browned. Stir every hour so the onions color evenly.

When onions are done, sprinkle in four and sugar. Cook on Low or 0 minutes,stirring occasionally. Add hot stock and cook on High or one hour. Reduce to Low

or hours longer. Stir in Port.

Serve soup with slices o toasted French bread, topped with melted Parmesan.

Nutritional inormation per serving ( cup without cheese):Calories 190 (31% rom at) carb. 27g pro. 6g at 7g sat. at 2g

chol. 8mg sod. 636mg. calc. 53mg fber 3g


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SoupS & StockS

Sausage & Lentil Soupwith Tortellini

tablespoon extra virgin olive oil

pound turkey or chicken Italian

sausage links

ounces mushrooms, cleaned

and quartered

cup dried brown lentils, rinsed

and drained

ounces yellow onions, peeled

and chopped

ounces carrots, peeled,

thickly sliced


tablespoon basil

teaspoons thyme

ounce sun-dried tomatoes

(not in oil), slivered

cups low-sodium chicken stock

or broth

ounces cheese-lled tortellini

(rerigerated)

Makes 8 cups

Heat the olive oil in a Cuisinart -inch nonstick skillet over medium-high heat.

When hot, add the sausage in a single layer and brown evenly on all sides, about0 minutes. Remove and let cool. Add the mushrooms to the same pan and cookuntil brown, about to minutes. When the sausage is cool enough to handle, cutinto -inch slices.

Place the lentils in the ceramic pot o the Cuisinart Slow Cooker. Add the choppedonions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.Sprinkle the mixture with the slivered sun-dried tomatoes and top with the slicedsausages and any accumulated juices. Add the chicken stock.

Cover and press the on/o button to turn the unit on. Set time to hours and pressHigh; once slow cooker switches to Warm, set timer or hours and press Simmer.Slow cooker will automatically switch to Warm when cooking time has elapsed.

Forty-ve minutes beore serving, reset the temperature to High i soup is verythick, add up to cups water. Ater minutes, add the tortellini. Cover and cookor an additional 0 minutes, until the tortellini are tender and cooked. Serve withreshly grated Parmesan.

Nutritional inormation per serving (1 cup, without cheese):Calories 312 (31% rom at) carb. 30g pro. 24g at 11g sat. at 3g



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SoupS & StockS

Classic Split Pea Soup

garlic cloves, peeled ounces onion, peeled and cut into

-inch pieces

celery rib, top o, cut into

-inch pieces

ounces all-purpose potatoes,

peeled and cut into -inch lengths

ounces carrots, peeled and cut

into -inch pieces

pound green split peas, rinsed cups chicken stock (page )

-ounce ham hock

(or roasted turkey leg)

teaspoon reshly ground pepper

tablespoon thyme

cup dry sherry

Makes 8 servings

Fit the metal chopping blade in the Cuisinart Food Processor. With motorrunning, drop garlic through eed tube and nely chop. Add onion and celery;pulse to times to chop. Transer to ceramic pot o the Cuisinart Slow Cooker.

Fit ood processor with -mm slicing disc. Insert potatoes into large eed tube

and slice. Repeat with carrots. Add to slow cooker. Add peas, stock, ham hock,pepper and thyme. Cover and press the on/o button to turn the unit on. Set timeor hours and press High; when slow cooker switches to Warm, set time or to hours and press Low; slow cooker will automatically switch to Warm whencooking time has elapsed.

To serve, remove ham hock and discard bone; chop meat, and return it to soup.

Stir in sherry.

Note: I you do not have a ood processor, you may chop and slice the vegetablesby hand.

Nutritional inormation per serving:Calories 135 (4% rom at) carb. 23g pro. 8g at 1g sat. at 0g



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SoupS & StockS

Tomato Soup

cans ( ounces each) diced

tomatoes, juices drained

garlic cloves peeled, chopped

small onion, peeled, chopped

medium carrot, chopped

medium stalk celery,

tops removed, chopped

cups chicken or vegetable stock

bay lea

teaspoon dried basil

teaspoon thyme

Makes 6 servings

Place tomatoes, garlic, onion, carrot and celery in the ceramic pot o the CuisinartSlow Cooker. Add the stock, bay lea, basil, and thyme. Cover and press the on/obutton to turn the unit on. Set time hours and press Simmer, until vegetablesare tender. Slow cooker will automatically switch to Warm when cooking time haselapsed.

Serve as is or a rustic soup, or pure with a Cuisinart

Hand Blender or blender ora more rened one.




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StewS & chiliS

White Chili with Chicken

pound white beanscooking spray

tablespoon good quality olive oil

cups chopped onions

tablespoon chopped garlic

cups chicken stock, nonat,

low-sodium

pound chicken breast meat,

cut into -inch cubes

cup prepared salsa verde

(rom a jar)

teaspoons ground cumin teaspoon oregano

teaspoon coriander

- teaspoon kosher salt

teaspoon reshly ground

white pepper

jalapeo peppers, cored, seeded

and minced (optional)

cup cut white or yellow corn,

(thawed i rozen)

lime wedges

Makes 8 cups

Pick over beans and discard any stones or bits o dirt. Soak beans overnight (

hours) in water to cover by inches. Drain and rinse. Lightly coat the interior othe ceramic pot o the Cuisinart Slow Cooker with cooking spray. Heat oil in aCuisinart 0-inch skillet over medium heat. Add onions and garlic. Cook untilonions are sot, about minutes; transer to pot. Place stock, beans and chickenin slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeos.Cover and press the on/o button to turn the unit on. Set time to hours and pressHigh; once slow cooker switches to Warm, set timer or hours and press Simmer.Slow cooker will automatically switch to Warm when cooking time has elapsed.

One hal hour beore serving, turn heat to High; stir in corn. Serve with wedge olime.

Hint: Sliced or diced avocado makes a good garnish or White Chicken Chili.


chol. 65mg sod. 570 mg calc. 145mg fber 15g


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Bee Chili or a Crowd

cooking spray

teaspoons good quality olive oil

pound onions, peeled and

nely chopped

cloves garlic, peeled and minced



pounds lean ground bee

cup chili powder

teaspoons oregano

teaspoons cumin

tablespoon paprika

red pepper, cored, seeded,

chopped

green pepper, cored,

seeded, chopped

yellow pepper, cored, seeded,

chopped

can ( ounces) diced tomatoes,

juices drained, separated

can ( ounces) tomato paste,

salt-ree

tablespoons red wine vinegar cans ( ounces each) beans,

drained, rinsed and drained again

(i.e. black beans, pinto beans

and/or red kidney beans)

Makes 8 servings

Lightly coat the interior o the ceramic pot o the Cuisinart Slow Cooker withcooking spray. Heat a Cuisinart -inch nonstick skillet over medium-high heatand add teaspoon olive oil; saut onions and garlic until sot. Season with teaspoon salt and teaspoon pepper. Place in ceramic pot.

In the same skillet, heat another teaspoon o oil; cook ground bee until brown,breaking up clumps with the back o a spoon. Stir in remaining salt and pepper,chili powder, oregano, cumin and paprika; cook over low heat until spices are

ragrant. Transer meat mixture to slow cooker. Add sliced red, green, and yellowpeppers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover andpress the on/o button to turn the unit on. Set time to to0 hours and press Low;slow cooker will automatically switch to Warm when cooking time has elapsed.One hour beore serving, turn heat to High. Stir in beans and slow cook untilheated through.

Nutritional inormation per serving (1 cup):

Calories 267 (20% rom at) carb. 28g pro. 26g at 6g sat. at 2g chol. 49mg sod. 330mg calc. 90mg fber 7g

StewS & chiliS


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00StewS & chiliS

Heart Smart Turkey Chili

tablespoons extra virgin olive oil,

divided pounds lean ground turkey

(% at)

garlic cloves, peeled and nely

chopped

pound Spanish onions, peeled

and chopped

tablespoons chili powder

tablespoon ground cumin

teaspoon ground allspice

teaspoon ground cinnamon

teaspoon ground coriander

teaspoon oregano

can ( ounces each)diced tomatoes

red bell pepper, cut into

x -inch strips

yellow bell pepper, cut into

x -inch strips

cup unsalted, nonat, low-sodium

chicken stock

tablespoon wine vinegar

bay lea


Makes about 8 cups

Heat one teaspoon olive oil in a Cuisinart

-inch skillet over medium-high heat.Add / o the turkey to the pan and cook until brown, breaking up clumps withthe back o a spoon, about minutes. Transer to the ceramic pot o the CuisinartSlow Cooker. Brown the remaining meat with one teaspoon oil, in two morebatches. Heat the remaining one tablespoon o oil over medium heat in the samepan; add the garlic and onion and cook until translucent and sotened, about minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano;cook over low heat until ragrant, about minutes. Transer onion mixture to theslow cooker. Stir in diced tomatoes, peppers, chicken stock, wine vinegar, bay lea,and salt. Cover and press the on/o button to turn the unit on. Set time to hoursand press Low; slow cooker will automatically switch to Warm when cooking timehas elapsed.

Serve with chili condiments shredded lowat Cheddar or Monterey Jack cheese,diced avocado, chopped tomato, chopped onions, chopped peppers and warmcornbread.

Nutritional inormation per serving (1 cup):Calories 323 (51% rom at) carb. 10g pro. 30g at 18g sat. at 5g chol. 78mg sod. 301mg calc. 68 mg fber 3g


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Corn and Green Chile Chowder

slices bacon, cut into small dice

medium onion, cut into smalldice (approximately to cups dice)

medium red pepper, cut intosmall dice (approximately to cups dice)

celery rib, nely chopped

jalapeo pepper, seedsremoved, nely chopped

garlic cloves, nely chopped

teaspoons kosher salt, divided

teaspoon reshly ground pepper,divided

tablespoons unbleached,all-purpose four

cup beer

cans ( ounces) choppedgreen chiles

ounces red potatoes, washedand cut into -inch dice

cups corn kernels (cut rom

about ears o corn) cup chicken broth, reduced

sodium

cup heavy cream

Makes eight 1-cup servings

Place bacon in a -inch skillet over medium heat. Once bacon is cooked through

to taste, remove and reserve. Stir the chopped onion, red pepper, celery, andjalapeo into the skillet. Saut vegetables until tender, about minutes. Add thegarlic and teaspoon o both salt and pepper to the skillet and continue to cookor an additional to minutes.

Stir the four into the skillet and cook or to minutes. Add the beer, scraping upany brown bits that have accumulated on the bottom o the skillet. Add vegetablemixture to the slow cooker vessel o the Cuisinart Slow Cooker. To the vegetables,add the green chiles, potatoes, corn, remaining salt and pepper, and chicken broth.

Cover and press the on/o button to turn the unit on. Set the time to hours andpress High; once slow cooker switches to Warm, set the time again or hours andpress Simmer. Slow cooker will automatically switch to Warm when cooking timehas elapsed. Stir in heavy cream and remaining salt; cook on Low or hour. Toserve, stir in reserved bacon. Taste and adjust seasoning accordingly.

Optional: pure cup o the soup separately and stir back into the remainingchowder or an extra-creamy texture.



StewS & chiliS


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StewS & chiliS

Veal Stew with Mushrooms& Artichokes

cup unbleached all-purpose four teaspoon kosher salt


pounds veal stew meat,

cut into -inch cubes

teaspoons good quality olive oil,

divided

cup dry sherry pound button mushrooms, sliced

cup onion, peeled and chopped

(about large)

cup sliced celery

can (-ounce) diced tomatoes,drained

cup chicken stock

shallot, peeled and minced

garlic clove, peeled and minced


whole sprigs o parsley with stems

bay lea package rozen artichokes,

thawed

cup chopped resh parsley

Makes about 8 cups

Mix the four, salt and pepper in a pie plate or other fat bowl. Lightly dust

veal cubes with seasoned four, shaking o excess. Heat teaspoons o oil in aCuisinart -inch skillet over medium-high heat. In batches, brown veal onall sides. Transer browned veal to the ceramic pot o the Cuisinart Slow Cooker.

Ater each batch, deglaze pan by adding cup sherry to the hot skillet, scrapingup any brown bits; add to the ceramic pot.

When all meat is browned, add teaspoon oil; brown mushrooms in batchesand add to pot. Place onion, celery, tomatoes, chicken stock, shallot, garlic, andcoriander in the slow cooker with veal and mushrooms; stir. Place the parsley

sprigs on top o the veal mixture. Tuck the bay lea into the center. Cover and pressthe on/o button to turn the unit on. Set time to hours and press Low; the slowcooker will automatically switch to Warm when cooking time has elapsed. At thispoint, the stew can wait on Warm until you are ready to nish cooking.

One hour beore serving, remove parsley sprigs and bay lea; discard. Stir inartichokes, cover and slow cook on Low or hour. Garnish with chopped reshparsley to serve.




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Mediterranean Seaood Stew

pound small new potatoes, skinon, whole

garlic cloves, peeled and minced

large onion, peeled, cut intoquarters, with root ends intact (tohold it together)


can ( ounces) diced tomatoes,juices drained

can ( ounces) salt-ree tomatopaste

cup clam juice or sh stock

cup dry white wine or vermouth

teaspoon saron


bay lea

teaspoon ennel seeds

teaspoon peppercorns whole sprigs o resh parsley

(stems and leaves)

small ennel bulb ( ounces), topo, cut into -inch slices

0 mussels, scrubbed and debeardedi necessary

jumbo shrimp, peeled, deveined,let whole with tail on

sea scallops, cut in halhorizontally

pound white sh, such as scrod,cut into -inch pieces

cup chopped parsley leaves

grated zest o one orange

Makes 4 servings

Place potatoes, garlic, onion and olive oil in ceramic pot o the Cuisinart SlowCooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine,saron and dried basil. Place bay lea, ennel seeds, peppercorns and parsley sprigsin a x -inch square o cheesecloth (or coee lter) and tie securely with kitchentwine. Add to pot. Cover and press the on/o button to turn the unit on. Set timeor hours and press High; once slow cooker switches to Warm, set time or hours and press Simmer. Slow cooker will automatically switch to Warm whencooking time has elapsed. At this point the sauce can rest on Warm until one hourbeore serving.

Raise heat to High, then add ennel slices; cook another 0 to 0 minutes. Addmussels, shrimp, scallops and sh. Continue to cook about 0 to minutes, oruntil mussels are open, shrimp are pink, scallops and sh are opaque. Garnish withchopped parsley and orange zest. Ladle stew directly rom the pot into warm soupbowls. Serve with crusty bread on the side.



StewS & chiliS


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StewS & chiliS

Seaood Chili

cups chopped onion garlic cloves, peeled and chopped

jalapeo pepper, seeded andchopped

red pepper, seeded and chopped

green pepper, seeded and chopped

tablespoon chili powder

tablespoon oregano

teaspoon ground cumin



can ( ounces) diced tomatoeswith juice

can ( ounces) chopped clams,drained, cup juice reserved

tablespoon cornmeal

pound large shrimp, peeled anddeveined

pound large sea scallops, toughmuscle removed

pound halibut (or other rmwhitesh), cut into -inch pieces

pound mussels, rinsed anddebearded

cup chopped resh cilantro

Makes 4 servings

Combine onions, garlic, jalapeo, red and green peppers, chili powder, oregano,cumin, and coriander with the olive oil in ceramic pot o the Cuisinart SlowCooker. Stir in diced tomatoes and cup clam juice. Cover and press the on/obutton to turn the unit on. Set timer to hours and press Low; the slow cookerwill automatically switch to Warm until you are ready to nish cooking.

Turn heat to High and stir in cornmeal; cover and cook minutes. Add choppedclams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on

High or minute or until shrimp are pink and mussels have opened. Garnish withresh chopped cilantro.




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entreS & SauceS

Chicken with40 Cloves o Garlic

pounds chicken thighs (about

to 0), skinless, bone-in

teaspoon herbes de Provence

teaspoon red pepper fakes



black pepper

tablespoon resh lemon juice

teaspoons extra virgin olive oil

cooking spray

0 cloves garlic, peeled

celery rib, sliced

cup sliced onion and/or shallots

cup white vermouth or dry

white wine

tablespoons nonat, low-sodium

chicken stock

reshly chopped parsley

Makes 4 to 6 servings

In a large bowl, combine the chicken thighs, herbes de Provence, red pepper fakes,

salt, pepper, lemon juice and olive oil. Lightly coat the interior o the ceramic poto the Cuisinart Slow Cooker with cooking spray. Layer seasoned chicken, garlic,celery and onions in pot. Pour in wine and chicken stock. Cover and press the on/o button to turn the unit on. Set time to hours and press Low; slow cooker willautomatically switch to Warm when cooking time has elapsed.

Serve with chopped parsley or garnish.

Nutritional inormation per serving (based on 6 servings):Calories 399 (43% rom at) carb. 9g pro. 44g at 19g sat. at 5g chol. 153mg sod. 311 calc. 66mg fber 1g


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entreS & SauceS

Barbecue Bee Brisket

bee brisket, approximately pounds

tablespoons light or dark

brown sugar, packed

teaspoons Worcestershire sauce

teaspoons reshly ground

black pepper

teaspoon garlic powder

teaspoon kosher salt teaspoon dry mustard

teaspoon liquid smoke

medium onion, peeled,

cut into -inch slices

cup lager or ale

cups (more to taste) Barbecue

Sauce, page , or purchasedBBQ sauce

This is a multi-step process, but well worth the eort. Because brisket is chilled atercooking, it allows you to remove excess at, and makes slicing easier.

Makes 6 to 8 servings

Trim at cap on top o brisket to -inch thickness. Do not remove it all it helpsto keep the brisket tender and moist. Combine the brown sugar, Worcestershire,pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over thebrisket. I time allows, cover and rerigerate overnight to marinate. Make a singlelayer o the sliced onions in the bottom o the ceramic pot o the Cuisinart SlowCooker. Add the lager. Place the coated brisket on top. Cover and press the on/o

button to turn the unit on. Set time to 0 to hours and press Low; slow cookerwill automatically switch to Warm setting. Remove the brisket, onions and cookingjuices rom the Slow Cooker and place in a shallow pan. Cover and rerigerate.One hour beore serving, remove brisket rom rerigerator. Preheat oven to F.Remove hardened at and discard. Remove brisket rom cooking liquid. Strainliquid rom onions and reserve or another use (you will have about cups. Thismay be rozen it is very good to use in soups); discard onions. Slice meat thin(/-inch thick slices) while cold.* Reassemble and place in roasting pan/bakingdish. Spread cups Barbecue Sauce evenly over the reassembled roast. Cover panwith lid or oil and place in preheated oven or 0 to 0 minutes, until heatedthrough. Serve hot.

Alternatively, the meat can be sliced thick, then shredded using two orks orngers. Stir in sauce and reheat until it just bubbles. Ater reheating, the BeeBarbecue may be placed in the Slow Cooker on Low or hour, then turned to

Warm when cooking time has elapsed.

*Thin slices will be easy to achieve using a Cuisinart Electric Knie.

Nutritional inormation per serving (based on 8 servings):Calories 229 (31% rom at) carb. 14g pro. 25g at 8g sat. at 2g



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entreS & SauceS

Corned Bee with Vegetables

First Cooking

cooking spray

pounds corned bee, rst cut (fat)

onion, peeled and cut into

-inch pieces

carrot, peeled and cut into

-inch pieces

stalk celery, with tops,cut into -inch pieces

whole parsley stalks

bay lea

teaspoon peppercorns

cups water

To fnish

Sauce

cup orange marmalade

cup Dijon-style mustard

tablespoons real maple syrup

(not pancake syrup) or honey

Vegetables

pound onions, peeled, cut in halthrough root end

carrots, peeled, cut into large

serving pieces

stalks celery, cut into serving

pieces

pound new potatoes, skins on,

cut into serving pieces

pound cabbage cut lengthwise

through the root end into pieces

Serves 4 to 6

Lightly coat the interior o the ceramic pot o the Cuisinart Slow Cooker withcooking spray. Rinse the corned bee with resh water. Place it in the pot with theonion, carrot, celery, parsley, bay lea and peppercorns. Pour in water to cover.Cover pot and press the on/o button to turn the unit on. Set time to 0 hours andpress Low; slow cooker will automatically switch to Warm when cooking time haselapsed. When meat is done, transer to a resealable container with the vegetablesand cooking liquid. Cover and rerigerate overnight. The meat can stay like this orup to two days.

When you are ready to nish the corned bee, preheat oven to F. Remove meatrom cooking liquid; cut o and discard any visible at. Strain liquid to degrease

juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maple

syrup in a small bowl; spread or brush over the top and sides o meat. Set meat insmall roasting pan; heat about 0 to minutes, brushing meat with glaze once ortwice.

(continued)


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entreS & SauceS

Lightly coat the interior o the ceramic pot o the Cuisinart Slow Cooker withcooking spray. Rinse the corned bee with resh water. Place it in the pot with theonion, carrot, celery, parsley, bay lea and peppercorns. Pour in water to cover.Cover pot and press the on/o button to turn the unit on. Set time to 0 hours andpress Low; slow cooker will automatically switch to Warm when cooking time haselapsed. When meat is done, transer to a resealable container with the vegetables

and cooking liquid. Cover and rerigerate overnight. The meat can stay like this orup to two days.

When you are ready to nish the corned bee, preheat oven to F. Remove meatrom cooking liquid; cut o and discard any visible at. Strain liquid to degrease

juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maplesyrup in a small bowl; spread or brush over the top and sides o meat. Set meat insmall roasting pan; heat about 0 to minutes, brushing meat with glaze once ortwice.

Pour cooking liquid into a Cuisinart -quart saucepan. Add onions, carrots, celeryand new potatoes. Top with the cabbage. (You will not have enough liquid to cover the cabbage steams on top.) Cover and simmer until vegetables are tender, 0 to minutes. To serve, cut meat into thin slices and surround with vegetables. Servethe favorul broth on the side.




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entreS & SauceS

Braised Veal Shanks

sprigs parsley

veal shanks (about -

pounds total), about inches

thick, - inches in diameter,

tied



black pepper

cup unbleached all-purpose four

teaspoons extra virgin olive oil

tablespoon unsalted butter

pound onions, peeled

and chopped

ounces carrots, peeled

and chopped

ounces shallots, peeled and

chopped

ounces celery, peeled

and chopped

garlic cloves, peeled

and chopped

teaspoons herbes de Provence,

divided


drained

cup dry white vermouth

cup nonat, low-sodium

chicken stock

bay lea

strip lemon zest

Makes 4 servings

Remove leaves rom the parsley, reserving stems. Chop leaves; reserve. Seasonveal with salt and pepper; dust lightly with four, shaking o excess. Heat olive oiland butter in a -inch Cuisinart skillet over medium-high heat. When hot, add

the veal shanks and cook or to minutes on each side, until nicely browned.Remove and reserve. Add the chopped onions, carrots, shallots, celery, garlic, andherbes de Provence to the skillet. Cook over medium-low heat until onions andshallots are translucent and vegetables are slightly sotened, about minutes.

Place cooked vegetables in the ceramic pot o the Cuisinart Slow Cooker alongwith the drained diced tomatoes, vermouth, chicken stock, bay lea, lemon zest,and reserved parsley leaves and stems. Stir to combine. Top vegetable mixturewith the browned veal shanks in a single layer. Cover and press the on/o button

to turn the unit on. Set time to to 0 hours and press Low; slow cooker willautomatically switch to Warm when cooking time has elapsed.

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entreS & SauceS

Degrease the cooking liquid with a at mop, or pour the liquid into a at separatorand allow the at to rise to the top. Then pour the deatted liquid back into thecooked vegetables. Serve with pasta, rice, or polenta.

Tip: Make your chopping task easy by using a Cuisinart Food Processor ttedwith the metal blade to chop the vegetables. First chop the parsley leaves andremove. Then with the machine running, drop garlic through the eed tube andprocess seconds to chop. Add onion (cut into -inch pieces) and pulse to chop;remove. Pulse to chop shallots (cut into -inch pieces); remove. Pulse to chopcarrots (cut into -inch pieces) and remove. Pulse to chop celery (cut into -inchpieces). The chopping is done in just a ew moments.




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entreS & SauceS

Cover and press the on/o button to turn the unit on. Set time to to 0 hoursand press Low; slow cooker will automatically switch to Warm when cookingtime has elapsed. Remove lamb shanks and degrease as necessary. Taste and adjustseasonings accordingly. Serve one lamb shank per person, or remove the meat romthe bones and serve up to diners.




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Penne Lasagna

cup reshly grated Parmesan

ounces part-skim ricotta

pound part-skim mozzarella

shredded, cup reserved

or topping

teaspoons extra virgin olive oil,

divided ounces white mushrooms, sliced

teaspoon kosher salt, divided

teaspoon reshly ground pepper,

divided

pound rozen chopped spinach,

thawed and drained until very

dry*

large onion, peeled and nely

chopped

garlic cloves, peeled and minced

pound ground turkey

cans ( ounces each) diced

tomatoes, juices drained, divided

ounces tomato sauce


teaspoon oregano

ounces mini penne (or other

small tubular pasta) par-cooked

minutes (until barely cooked),

drained and cooled

cooking spray

Makes 6 cups

Combine Parmesan, ricotta and all but cup o the mozzarella. Reserve. Heat aCuisinart -inch nonstick skillet over medium high-heat; add teaspoon oil andsaut mushrooms until golden brown. Season with teaspoon salt and teaspoonpepper. Mix with drained spinach. Reserve.

Heat teaspoon oil; saut onions and garlic until sot, about ve minutes. Setaside. In the same skillet, heat teaspoon oil and brown the ground turkey;transer to bowl with onions. Stir in cup o the diced tomatoes and the remainingsalt and pepper. Reserve. Combine tomato sauce, remaining diced tomatoes, basiland oregano; stir into pasta.

Lightly coat the interior o the ceramic pot o the Cuisinart Slow Cooker withcooking spray. Using / o the pasta mixture, make a layer on the bottom o theceramic pot. Spread meat mixture evenly over pasta. Cover with the cheese

mixture.

entreS & SauceS

(continued)


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entreS & SauceS

Macaroni with Four Cheeses

pound elbow macaroni tablespoons unsalted butter

tablespoons unbleached

all-purpose four

cups at ree evaporated milk,

not reconstituted

tablespoon Worcestershire sauce

teaspoon dry mustard



ounces reduced-at sharp Cheddar,

shredded

ounces Gruyre (not processed),shredded

cooking spray

ounces diced tomatoes,

drained (about cups)

ounces part-skim mozzarella,

shredded

cup resh breadcrumbs

ounce reshly grated Parmesan,

about tablespoons

Makes 6 cups

Parboil elbow macaroni about minutes, until very al dente but cooked through.Rinse under cool water in a colander, drain thoroughly and set aside in a largebowl.

Melt butter in a Cuisinart -quart saucepan; stir in four. Cook, stirringconstantly or minutes. Add milk; stir until it boils. Stir in Worcestershire sauce,dry mustard, salt and pepper. Turn o heat; stir in Cheddar and Gruyre untilblended. Add to pasta and stir to combine.

Lightly coat the interior o the ceramic pot o the Cuisinart Slow Cooker withcooking spray. Add hal the macaroni mixture. Spread the drained tomatoesin a layer; top with the mozzarella, then the remaining macaroni. Combinebreadcrumbs and Parmesan; sprinkle over top. Cover and press the on/o button toturn the unit on. Set time to hours and press Low; slow cooker will automaticallyswitch to Warm when cooking time has elapsed.

Nutritional inormation per serving ( cup):

Calories 371 (36% rom at) carb. 34g pro. 25g at 15g sat. at 9g chol. 46mg sod. 507mg calc. 649mg fber 1g


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Side diSheS

Warm Baked Potato Salad

cup at-ree plain yogurt, strained

to yield cup*

cup lowat mayonnaise

tablespoons resh lemon juice or

white balsamic vinegar

teaspoons Dijon-style mustard

teaspoons dill weed (dry, double

i using resh)



black pepper

Almost Baked Potatoes,

still warm (page )

celery rib, thinly sliced

cup nely chopped red onion

This salad may be assembled and served while potatoes are warm,or chilled to serve later.

Makes 6 cups

Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepperin the work bowl o the Cuisinart Food Processor tted with metal blade. Processuntil blended and smooth, 0 seconds. Cut the potatoes into bite-sized pieces,including the skins. Place in a large bowl with celery and onions. Toss to combine.

Add yogurt/mayonnaise mixture. Stir to coat potatoes. Serve warm, or cover andrerigerate until ready to serve.

*To strain yogurt, place in yogurt strainer or ne sieve lined with a paper coeelter. Place over bowl and allow the whey to drain out; the yogurt will thicken andmay be used as a spread or in dressings without being watery.

Nutritional inormation per serving ( cup):Calories 178 (22% rom at) carb. 32g pro. 4g at 4g sat. at 1g



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Side diSheS

Ratatouille

ounces eggplant,cut into -inch dice

teaspoon kosher salt, divided

pound zucchini, cut into -inch

hal moons

pound yellow summer squash,

cut into -inch dice

small red bell pepper, cored,

seeded and cut into -inch dice

small yellow pepper, cored,

seeded and cut into -inch dice

- cups diced tomatoes, resh or

canned, juices drained

cup tomato pure,salt-ree i available

cup chopped onion

tablespoon chopped garlic

cup sun-dried tomatoes,

not oil-packed, cut into slivers

tablespoons chopped reshparsley


teaspoon herbes de Provence



Makes 6 cups

Place eggplant in a colander over a plate or in the sink. Sprinkle with teaspoonsalt; toss to combine. Let rest at least minutes. Rinse well to remove salt; drythoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers,tomatoes, tomato pure, onion, garlic, sun-dried tomatoes, parsley, basil, herbesde Provence, and pepper in the ceramic pot o the Cuisinart Slow Cooker. Drizzlewith olive oil. Cover and press the on/o button to turn the unit on. Set time to

hours and press Low. Slow cooker will automatically switch to Warm until ready toserve.

Nutritional inormation per serving ( cup):Calories 92 (24% rom at) carb. 17g pro. 3g at 3g sat. at 0g

chol. 0mg . sod. 287mg calc. 50mg fber 5g


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Side diSheS

Roasted Beet Salad

pounds resh beets

tablespoons white balsamic

vinegar or ruit favored vinegar

teaspoon Dijon-style mustard



tablespoons vegetable oil

tablespoons walnut oil

bunch watercress, washed,

dried, tough stems removed

head o endive, cut into -inch

pieces on the diagonal

cup shelled white pistachios,

lightly salted

Makes 8 servings

Remove stems and leaves rom beets, leaving about inches o stem. Scrub beetswell to remove dirt. Place beets on cooking rack in ceramic pot o Cuisinart SlowCooker. Cover and press the on/o button to turn the unit on. Set time to hours and press High. Once beets are cooked through, remove to cool. Turn oslow cooker.

Once beets are cool enough to handle, rub each with a paper towel to removethe skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepperin a small bowl. Whisk to emulsiy. Add the oils in a slow, steady stream whilewhisking, and continue whisking to emulsiy; reserve. (The dressing may also beprepared in a ood processor or blender.) Cut cooled beets into -inch cubes;reserve. Place a wide layer o watercress on a large serving platter. Next, make

a narrower layer o endive slices. Top with a mound o beets. Sprinkle withpistachios. Drizzle with vinaigrette.

Note: Salad may also be composed on individual plates.




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Side diSheS

Stewed Green Beansand Tomatoes

pound green beans

ounces onion, peeled

and chopped

garlic clove, peeled and chopped

tablespoon resh parsley,

nely chopped




drained, cup juice reserved


- cup crumbled eta or chvre,

optional

Makes 4 servings

Trim stem ends rom beans; cut into -inch lengths. Combine onion, garlic,parsley, basil, salt, diced tomatoes and reserved juice.

Layer o the green beans in the Cuisinart Slow Cooker; top with o the

tomato mixture. Repeat. Drizzle olive oil over top.

Cover and press the on/o button to turn the unit on. Set time to hours and pressLow. Slow cooker will automatically switch to Warm until ready to serve.

Garnish with crumbled cheese i desired.

Nutritional inormation per serving (without cheese):Calories 89 (19% rom at) carb. 17g pro. 3g at 2g sat. at 0g



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Side diSheS

Vegetable Tian

ounces resh breadcrumbs

cup parsley leaves, chopped


ounce Parmesan cheese, grated


tablespoon unsalted butter, melted

teaspoon dried thyme

teaspoon dried oregano



pound all-purpose potatoes in

their skins, washed, cut into

-inch slices

large zucchini ( pound total),


pound Italian plum tomatoes,


cooking spray

Makes 8 servings

To make seasoned breadcrumbs, combine crumbs, parsley, garlic, Parmesan, oliveoil and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter;

reserve. Combine thyme, oregano, salt and pepper in a small bowl; reserve. Pat dryexcess liquid rom tomatoes with paper towel.

Lightly coat the interior o ceramic pot o the Cuisinart Slow Cooker with cookingspray. Distribute hal the crumb mixture on bottom. Arrange potatoes in a circularlayer. Season with hal the herb mixture. Repeat layering with zucchini, herbs,tomatoes and top with remaining breadcrumb mixture.

Cover and press the on/o button to turn the unit on. Set time to hours and pressLow. Slow cooker will automatically switch to Warm until ready to serve.




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Side diSheS

Wild Mushroom Ragout

cooking spray

ounces dried mushrooms(shiitake, porcini)

ounces mixed wild mushrooms

(shiitake, cremini, oyster,

chanterelle)

tablespoons unsalted butter,

divided

tablespoons extra virgin olive oil,

divided

cups minced shallots

cup dry sherry

pound white button mushrooms,

quartered

pound (approximately) portobello

mushrooms, cut into -inch slices

red bell pepper, cored, seeded,

thinly sliced

green onions, cut into

-inches slices

cup lightly packed chopped

parsley, divided

teaspoon thyme



tablespoons salt-ree tomato paste

cup chicken or vegetable stock

Makes 8 cups (8 servings)

Lightly coat interior o ceramic pot o the Cuisinart Slow Cooker with cooking

spray.Place dried mushrooms in small bowl; cover with cups boiling water. Letstand or 0 minutes; drain, reserving soaking liquid. Remove and discard toughstems; chop. Place in ceramic pot o Cuisinart Slow Cooker with mixed wildmushrooms.

Heat tablespoon each butter and olive oil in a -inch Cuisinart nonstick skilletover medium heat. Add shallots; cook until sot, about minutes. Add sherry;bring to boil. Cook until reduced by hal. Add to mushrooms in slow cooker.

Heat tablespoon each butter and oil in same skillet; cook white mushrooms untilgolden in two batches. Transer to slow cooker. Brown portobellos in remainingbutter/oil in batches. Transer to slow cooker. Add red pepper, green onions,parsley, thyme, salt and pepper to slow cooker. Combine tomato paste, reservedmushroom liquid and chicken stock; stir in. Cover and press the on/o button toturn the unit on. Set time to hours and press Low. Slow cooker will automaticallyswitch to Warm until ready to serve.

Serve as a side dish or as a topping or bruschetta.

Nutritional inormation per serving:Calories 204 (42% rom at) carb. 24 pro. 5g at 10g sat. at 3g



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deSSertS & More

Baked Apples

cup packed brown sugar teaspoon cinnamon

teaspoon reshly grated nutmeg

cup dried cherries or cranberries

cup raisins

cup slivered almonds,

lightly toasted

medium-large baking apples(Rome, Granny Smith, Braeburn,

or Gala)

tablespoon unsalted butter,

cut into -inch pieces

cup apple juice or cider

Makes 4 servings

Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside cupsugar mix or topping. Add cherries, raisins and almonds and combine to makelling.

Core apples o the way down. With a melon baller, scrape out a small cavity(about cup). Peel top o the apples. Stu some lling in each cavity. Reserve

any excess lling.Place prepared apples in ceramic pot o the Cuisinart Slow Cooker. Sprinkleremaining sugar and spice mix over tops. Dot each with teaspoon butter. Pourapple juice around edges. Cover and press the on/o button to turn the unit on.Set time to hours and press Low. Slow cooker will automatically switch to Warmuntil ready to serve.

To serve, place apples on dessert plates. Top with any loose nuts and ruit. Drizzlewith pan juices.*

*Note: You can thicken the cooking juices to make a sauce. Careully strain liquidinto a Cuisinart -quart saucepan; set over medium high heat and boil untilreduced and thickened. Pour over apples or serve on the side.




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Documents

Slow Cooker Recipes (Cuisinart).pdf