Cuisinart CPC-600 - Electric Pressure Cooker Manuel d'utilisateur télécharger pdf (Page 8)

Calories 236 (26% from fat) • carb. 16g • pro. 26g

• fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg

• calc. 53mg • fiber 3g

Tomato Soup

Perfectly satisfying meal with a grilled

cheese sandwich.

Makes 6 cups

2½ tablespoons unsalted butter

1 small onion (about 3 ounces),

peeled and chopped

1 carrot, peeled and chopped

1 rib celery, chopped

1 teaspoon dried basil

½ teaspoon dried marjoram

2 tablespoons unbleached

all-purpose flour

2 cans (14-15 ounces each)

diced tomatoes with juices

4 whole sun-dried tomatoes,

not oil-packed

⁄

teaspoon baking soda

2½ cups vegetable or chicken stock

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1 cup half & half (optional)

Place the butter in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Select

Sauté. Once butter is hot, add onions

and stir. Sauté for about 1 to 2 minutes,

until onions begin to soften and become

translucent. Stir in the carrots, celery, basil

and marjoram. Sauté vegetables for about

3 to 4 minutes, stirring occasionally, until

soft but not browned. Stir in flour and cook

for an additional minute. Stir in tomatoes

with their juices, sun-dried tomatoes,

baking soda, and stock.

Lock lid in place. Select High Pressure.

Set timer for 8 minutes. When audible beep

sounds, use Natural Pressure Release to

release all steam. When float valve drops,

remove lid carefully, tilting away from you

to allow steam to disperse.

Blend soup with either a Cuisinart

™

handheld blender directly in the pot or a

food processor or blender. (If blending soup

with handheld blender unplug pressure

cooker before blending and use care not to

scratch the nonstick cooking pot.)

Add the salt and pepper and taste. Adjust

seasonings accordingly.

For creamy tomato soup, stir in the optional

half & half.

Nutritional information per serving

(without half & half; one cup):

Calories 105 (40% from fat) • carb. 13g • pro. 3g

• fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg

• calc. 42mg • fiber 3g

Mushroom Barley

Soup

Makes about 8 cups

1 tablespoon unsalted butter

1 medium onion, chopped,

about 1 cup

2 medium carrots, peeled and cut

into ¼-inch dice

3 cloves garlic, smashed

16 ounces mushrooms, sliced

½ teaspoon kosher salt

½ teaspoon fresh thyme, chopped

¹⁄

cup sherry

¾ cup pearl barley

1 bay leaf

5 cups chicken broth

½ teaspoon fresh ground pepper

2 tablespoons chopped fresh

parsley (about 5 sprigs)

Place the butter in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Select

Sauté. Once butter begins to sizzle, stir

the chopped onions into the pot. Sauté

for about 1 to 2 minutes, until onions start

to soften. Stir in the carrots and sauté

vegetables for about 4 minutes, stirring

occasionally, until vegetables are soft and

lightly golden. Stir in garlic, mushrooms,

salt, and thyme. Sauté until mushrooms

release most of their moisture and the

garlic becomes aromatic, about 5 minutes.

Add sherry to the pot and cook until liquid

is evaporated.

Add barley, bay leaf and chicken broth

to the pot. Lock lid into place. Select

High Pressure. Set timer to 10 minutes.

When audible beep sounds, use the

Natural Pressure Release to release all

pressure. When float valve drops, remove

lid carefully, tilting away from you to allow

steam to disperse.

Remove and discard bay leaf. Stir in

pepper. Adjust seasoning to taste. Stir in

chopped parsley. For an extra kick, stir in

2 additional tablespoons of sherry. Serve

immediately.

Nutritional information per serving (one cup):

Calories 130 (13% from fat) • carb. 22g • pro. 5g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg

• calc. 21mg • fiber 4g

Chicken Stock

Makes about 10 cups

4 pounds chicken wings

and/or backs

2 medium onions, peeled

and quartered

2 ribs celery, cut into 2-inch

lengths

2 carrots, peeled, cut into 2-inch

lengths

2 leeks, trimmed, halved

lengthwise, cleaned

2 parsnips, peeled, cut into 2-inch

lengths

2 bay leaves

12 black peppercorns

3 sprigs parsley

3 sprigs thyme

10 cups water

Rinse chicken and drain. Place in the

cooking pot of the Cuisinart

™

Electric

Pressure Cooker along with the onions,

celery, carrots, leeks, parsnips, bay

leaves, peppercorns, parsley, thyme. Add

water.

Select High Pressure and set timer for

45 minutes. When audible beep sounds,

use Natural Pressure Release to release

pressure. When float valve drops, turn

off. Remove lid carefully, tilting away from

you to allow steam to disperse.

Strain, discarding the chicken bones,

meat, skin, vegetables, and herbs. Pass

stock through a fine mesh strainer to

remove small bits. Cover and refrigerate.

When chilled and congealed, remove

chicken fat and discard or reserve for

another use. Chicken stock will keep for

3 days in the refrigerator, or can be frozen

for up to 6 months.

Tip: Freeze chicken stock in 1-cup

containers to use as needed.

For Brown Chicken Stock: Brown stock

requires the step of roasting, but adds

depth of flavor to the stock. Use this

method to make Brown Turkey Stock

ahead for gravy. Preheat oven to 400°F.

Place chicken wings in a Cuisinart

roasting pan. Roast in preheated oven

for about 30 minutes, until nicely

browned. Add vegetables, stir and roast

for an additional 10 to 15 minutes, until

vegetables are browned.

Nutritional information per serving (one cup):

Calories 15 (0% from fat) • carb. 1g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg

• calc. 0mg • fiber 0g

Brown Beef Stock

Makes 8 cups

2½ pounds beef and/or veal bones

1 pound beef chuck or other stew

beef, cut into 1-inch cubes

2 large carrots, peeled, cut into

3-inch lengths

2 ribs celery, cut into 3-inch

lengths

2 large onions, peeled and

quartered

2 tablespoons olive or

vegetable oil

6 chives

6 sprigs parsley

6 sprigs thyme

3 cloves garlic

12 peppercorns

Preheat oven to 425°F. Arrange bones,

beef cubes, and vegetables in a shallow

roasting pan. Drizzle with oil and toss to

coat. Roast for 25 minutes, then turn and

roast for an additional 25 minutes. Tie

chives, parsley and thyme into a bundle

using butcher’s string.

Transfer browned bones, meat, and

vegetables to the cooking pot of the

Cuisinart

™

Electric Pressure Cooker.

Add bundle of herbs, garlic cloves and

peppercorns. Cover with 8 cups cold

water. Select High Pressure and set

timer for 60 minutes. When audible beep

sounds, allow Natural Pressure Release.

When float valve drops, turn off. Remove

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Cuisinart CPC-600 - Electric Pressure Cooker Manuel d'utilisateur Page 8

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