Cuisinart Cook and Hold Spécifications télécharger pdf (Page 32)

13

Caldo Verde

This satisfying soup of Portuguese origin is

perfect on a cold winter evening.

Settings: Brown/Sauté

Slow Cook

Makes about 9 cups

½ teaspoon olive oil, plus more if

necessary

½ pound smoked Spanish chorizo, cut

in half lengthwise and then cut into

½-inch slices

1 small onion, peeled and finely

chopped

4 garlic cloves, peeled and crushed

½ pound kale, rough stems removed

and roughly chopped

1 pound Yukon Gold potatoes, cut into

1-inch pieces

1 teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

6 cups chicken broth, low sodium

1. Put the olive oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once preheated, add the chorizo. Cook

until chorizo is browned on both sides,

about 8 minutes. You should have ½

tablespoon of oil remaining in the cooking

pot. If the pan is dry, add more olive oil. If

there is an excessive amount of oil,

carefully wipe out with a paper towel or

drain off in a separate container.

2. Stir in the onion and garlic and cook until

softened. Stir in the kale, potatoes, salt and

pepper and toss to evenly coat with the oil.

Finally stir in the chicken broth. Cover and

switch unit to Slow Cook on High for 4

hours.

3. When time has expired, unit will switch to

Keep Warm. Taste and adjust seasoning as

desired.

Nutritional information per cup:

Calories 202 (48% from fat) • carb.15g • pro. 11g

• fat 11g • sat. fat 4g • chol. 22mg • sod. 627mg

• calc. 47mg • fiber 1g

Entrées

Brisket of Beef

Also delicious with bottom round or chuck.

Settings: Slow Cook

Brown/Sauté

Makes 6 servings

1 large onion, peeled, halved and

sliced

1 garlic clove, peeled and smashed

1 medium carrot, peeled and cut into

1-inch rounds

1 medium celery stalk, cut into 1-inch

slices

2 sprigs fresh thyme

1 beef brisket (2 pounds), first cut

½ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

½ cup red wine

½ cup beef stock, low sodium

¼ cup tomato paste

1. Put the onion, garlic, carrot, celery and

thyme in the cooking pot of the

Multicooker.

2. Season the brisket on both sides with the

salt and pepper. Place on top of the

vegetables. Stir the wine, stock and tomato

paste together in a large measuring cup;

pour over the seasoned beef.

3. Cover and set the unit to Slow Cook on

Low for 12 hours.

4.

To serve, remove the brisket and allow to

cool (keep the sauce and vegetables on

Keep Warm). When the brisket is cool,

thinly slice and return to the pot with sauce

and veget

ables. Switch to Brown/Sauté at

350°F and allow to cook until the brisket

is warmed through and then switch back

to Warm or Slow Cook for serving.

Nutritional information per serving

Calories 303 (42% from fat) • carb. 9g • pro. 32g

• fat 14g • sat. fat 5g • chol. 101mg • sod. 400mg

• calc. 42mg • fiber 2g

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