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Hersteller: Cuisinart Dateigröße: 721.74 kb Dateiname: Unterrichtssprache:

Set up a large bowl filled with ice water Trim ends of broccoli rabe and cut into 2-inch pieces Once water comes to a boil, add broccoli rabe to Skillet and cover Cook for about 2 to 4 minutes Plunge blanched broccoli rabe into prepared ice water Once cool, discard ice water and reserve broccoli rabe 3 . Turn off Skillet, remove water and wipe Skillet dry Turn temperature to 350°F and add the olive oil Brown sausages on all sides, about 3 minutes per side Once browned, carefully slice sausages in half lengthwise and brown the insides for 1 to 2 minutes Remove sausages and add garlic Saute until fragrant Add white wine and scrape up any browned bits that have accumulated on the cooking surface of the pan Add chicken broth, reserved broccoli rabe, red and black pepper Cover and boil for 2 minutes 4 . Add reserved sausages and simmer, covered, for 5 minutes 5 . Serve immediately, topping with shaved Parmesan and fresh lemon juice Nutritional information per serving (based on 6 servings): Calories 157 (46% from fat) • carb. 5g • pro.15g • fat 8g • sat. fat 3g • chol. 23mg • sod. 501mg • calc.114mg • fiber 2g ENTREES Five-Spice Tofu and Vegetable Stir-Fry A vegetarian-friendly dinner that even the meat eaters will love. Makes about 10 servings 3 tablespoons vegetable oil, divided 1 pound extra-firm tofu, drained well, dried and cut into .-inch dice 1 small head broccoli, cut into small florets 1 small red bell pepper, cut into .-inch slices 1 cup sliced mushrooms (about 2 ounces) 1 small onion, sliced 3 garlic cloves, finely chopped 1 3-inch piece ginger, peeled and finely chopped 1 teaspoon five-spice powder 6/23/10 3:36:25 PM 6 ounces fresh spinach leaves, stems removed and roughly chopped 3 small shallots, thinly sliced Sauce: 6 garlic cloves, thinly sliced 1 cup chicken broth, reduced-sodium 1. tablespoons oyster sauce 1 tablespoon tamari or soy sauce 1 teaspoon cornstarch 2 teaspoons sesame oil 2 pinches red pepper flakes 1 . Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400.F Add 2 tablespoons of the oil 2 . Once oil is hot and shimmering, pan-fry tofu until browned on all sides, about 6 to 8 minutes Remove and reserve 3 . Add the remaining tablespoon of oil to the Skillet Add the broccoli and pepper Saute for about 4 minutes or until broccoli is slightly browned and pepper is softened Add the mushrooms and onion Saute for about 4 minutes or until onion is golden and softened 4 . Add the garlic, ginger and five-spice powder Stir to fully coat and cook for about 2 minutes Once the mixture is fragrant, add the spinach and stir to combine Reduce heat to 300°F, cover and let cook until bright and just wilted, about 30 seconds to 1 minute 5 . Stir sauce ingredients together in a liquid measuring cup Pour sauce into pan and let simmer for about 1 minute 6 . Turn unit off Add the sesame oil and red pepper flakes and stir to combine 7 . Serve in shallow bowls with jasmine rice Nutritional information per serving (. cup): Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g • chol. 0mg • sod. 331mg • calc. 66mg • fiber 2g Garlicky Mussels If you are entertaining, the Skillet can easily handle a double batch of this recipe. Makes 4 to 6 servings 2 tablespoons good quality unsalted butter 3 tablespoons good quality extra virgin olive oil, plus extra for serving 2 celery stalks, thinly sliced 4 sprigs fresh thyme . teaspoon crushed red pepper 1 cup dry white wine 1 cup chicken broth, reduced-sodium 2 pounds mussels, scrubbed, with beards removed 1 . Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300°F 2 . Add butter and olive oil to Skillet When butter melts add shallots, garlic, celery, thyme, and pepper Gently saute vegetables until soft and fragrant 3 . Add wine and broth to the Skillet and turn heat to 350°F When liquid comes to a boil, add the mussels and place lid on the Skillet Steam until all mussels have opened, about 5 minutes Discard any mussels that have not opened 4 . Transfer to shallow soup bowls, top with extra virgin olive oil and serve with crusty bread to sop up the broth Nutritional information per serving: Calories 271 (47% from fat) • carb. 10g • pro. 19g • fat 14g • sat. fat 4g • chol. 52mg • sod. 542mg • calc. 65mg • fiber 0g Paella This version of the traditional Spanish dish is sure to please any crowd. Makes 8 to 10 servings 1 whole chicken, approximately 4 pounds, cut into 10 pieces 1. teaspoons kosher salt, divided . teaspoon freshly ground black pepper, divided 1 teaspoon olive oil 3 chorizo, about 9 ounces, cut into .-inch slices 5 garlic cloves 1 medium onion, cut into 1-inch pieces . teaspoon smoked paprika 1 can (28-ounce) plum tomatoes, well drained 2. cups Arborio rice 11 10ce114829_csk250_recipe.indd 11 6/23/10 3:36:25 PM 5 cups hot chicken broth, reduced-sodium large pinch saffron 1 pound shrimp, rinsed, peeled and deveined 12 littleneck clams . cup chopped parsley . cup fresh or frozen peas 1 half lemon lemon wedges for serv...

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