Convection Microwave Oven
with Grill
recipes
RECIPES
delicious
breakfasts
Eggs Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Simple Hollandaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Arugula, Pancetta and Tomato Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Broccoli and Cheddar Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Date and Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
appetizers
Eggplant Baba Ghanoush. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Marinated Shrimp Skewers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roasted Red Pepper and Eggplant Tapenade . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Spiced Roasted Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
soups
Rich Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Chicken Barley Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Broccoli and Potato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
sauces
Marinara Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Béchamel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cheddar Cheese Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
2
entrées
Chipotle Glazed Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Baked Ziti Bolognese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Old-Fashioned Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Grilled Sausage and Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Chicken and Veggie Burritos with Green Chile. . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Deep Dish Pizza with Italian Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Open Faced Reubens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
side dishes
Israeli Couscous with Moroccan Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Stuffed Red Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Steamed Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Tangy Lemon Herb Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Quinoa Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Steamed Asian Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
desserts
Old-Fashioned Yellow Layer Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Rich Chocolate Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Classic Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Dark Chocolate Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Poached Pear and Plum Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
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used herein are the trademarks or service marks of their respective owners.
3
BREAKFASTS
EGGS
Benedict
A brunch staple, this dish is sure to please all your guests.
Makes 2 servings
2 slices canadian bacon
¼ teaspoon white vinegar
2
⁄3 cup water
2 large eggs
1 english muffin,
split and toasted
½ cup hollandaise sauce
Place bacon slices on a microwave-safe plate lined with
paper towel. Cover bacon with paper towels and place
in the Cuisinart® Convection Microwave Oven with Grill
and microwave on high (PL-10) for 2-minute intervals
until bacon is slightly crisped; reserve.
Place half of the vinegar and water into each of two
6-ounce custard cups. Break an egg into each cup
and gently prick the yolks with a toothpick. Place cups
in oven and microwave for 1 minute on high or until
desired doneness; reserve.
Place split English muffin on grill rack in the upper rack
position and select the first Grill Combination (G-1) and
grill for 5 minutes. Place reserved bacon on each muffin
and grill for an additional minute. Remove muffin and
top each with a poached egg and hollandaise sauce.
Serve immediately.
Calories 181 (39% from fat) • carb. 13g • pro. 14g • fat 8g • sat. fat 2g • chol. 228mg • sod. 527mg • calc. 68mg • fiber 1g
Nutritional information per serving:
4
SIMPLE
Hollandaise
Hollandaise sauce can be daunting – making this in your microwave makes it quick and easy. Serve with
fish, vegetables or to make Eggs Benedict.
Makes about 1 cup
½ cup unsalted butter,
cut into ½-inch slices
3 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
½ teaspoon kosher salt
¼ teaspoon dry mustard
Place butter in a microwaveable 1-cup measure. Cover
with waxed paper and place in the Cuisinart®
Convection Microwave Oven with Grill; microwave on
medium power (PL-5) to melt, about 1 minute. Let cool
slightly, about 4 to 5 minutes.
Place egg yolks, lemon juice, water, salt and dry
mustard in a microwaveable 4-cup measure or bowl
with handle. Whisk until emulsified and smooth. Whisk
in melted, cooled butter; whisk until completely
emulsified.
Cook sauce uncovered for 2 minutes on medium-high
(PL-7), stopping to whisk briskly every 20 seconds. The
mixture will begin to thicken at the edges and resemble
a soft custard. Cook until mixture thickens enough to
coat a metal spoon. Serve warm with seafood,
vegetables, or eggs.
If not serving immediately, cover with a round of waxed
paper placed directly on the sauce to prevent a skin
from forming. To reheat, remove waxed paper.
Microwave on medium-low (PL-3) for 2 minutes, stirring
with a whisk after 1 minute of cooking, and again when
cooking is completed.
Calories 125 (95% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 8g • chol. 111mg • sod. 88mg • calc. 12mg • fiber 0g
Nutritional information per serving (2 tablespoons):
5
ARUGULA, PANCETTA, AND TOMATO
Frittata
A twist on the classic BLT ingredients compose this frittata.
Makes 12 servings
5 slices pancetta
2 cups arugula
1 garlic clove, chopped
1 teaspoon olive oil
¼ teaspoon plus pinch kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon water
½ cup grape tomatoes, halved
8 large eggs
3 ounces parmesan, shredded
or grated
nonstick cooking spray
Place slices of pancetta in a single layer on a
microwave-safe plate lined with paper towels; cover
with an additional layer of paper towels. Place in the
Cuisinart® Convection Microwave Oven with Grill and
select Express Cook for 3 minutes. Continue to
microwave on high (PL-10) in 1-minute increments until
pancetta is cooked through and lightly crisp, about an
additional 2 to 3 minutes. Remove and reserve. Toss
arugula, garlic, olive oil, pinch of salt and pinch of
pepper together and place in a microwave-safe
measuring cup with the tablespoon of water. Microwave
on high for 45 seconds, stir ingredients together and if
necessary microwave for an additional 10 seconds to
fully wilt all of the arugula. Once wilted, stir in the grape
tomatoes.
Whisk together the eggs, Parmesan, and remaining salt
and pepper. Crumble the pancetta and stir into egg
mixture. Pour off and discard any extra liquid that may
have accumulated with the arugula and then stir the
arugula and tomatoes in with the egg mixture.
Coat a 9-inch microwave-safe pie plate with nonstick
cooking spray and add the egg mixture.
Place on grill rack in the lower rack position and place
in oven. Select Combination Fast Bake at 375°F for 30
minutes. If center seems wet, select Combination Fast
Bake again for an additional 5 minutes. Select the first
Grill Combination (G-1) for 3 to 5 minutes to lightly
brown the top.
Serve immediately.
Calories 117 (62% from fat) • carb. 1g • pro. 10g • fat 8g • sat. fat 4g • chol. 152mg • sod. 356mg • calc. 192mg • fiber 0g
Nutritional information per serving:
6
BROCCOLI AND CHEDDAR
Quiche
A classic combination – try this delicious quiche for brunch.
Makes 12 servings
pâte brisée:
2 cups unbleached,
all-purpose flour
1 teaspoon table salt
½ pound unsalted butter, cubed
4 tablespoons ice water
Quiche filling:
½
broccoli head, about ½ pound
1 tablespoon water
1 cup heavy cream
½ cup milk
2 large eggs
1 large egg yolk
¼ cup green onion, chopped
½ teaspoon salt
¼ teaspoon freshly ground pepper
pinch freshly ground nutmeg
3 ounces cheddar, shredded
Calories 99 (76% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g • chol. 61mg • sod. 458mg • calc. 90mg • fiber 0g
Place flour and salt in a Cuisinart® Food Processor fitted
with the metal chopping blade. Process for 10 seconds.
Add butter to work bowl and pulse until the mixture
resembles coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough just forms. Form
dough into 2 flat discs; wrap in plastic and refrigerate
until ready to use.
Roll out one dough disc** to 1⁄8-inch thick to fit a 9-inch
glass pie plate. Fit into pie plate. Chill in refrigerator for
about 20 minutes.
While dough is chilling, preheat Cuisinart® Convection
Microwave Oven with Grill to 350°F on the convection
setting.
Using a fork, prick the dough evenly all over but make
sure not to go entirely through the dough. Line the shell
with parchment and weigh down with dried beans or
rice. Place on grill rack in lower rack position and bake
in preheated oven for 15 to 20 minutes, or until the
dough under the parchment is no longer wet. Remove
the beans/rice and parchment and continue baking until
the shell is golden brown, about an additional 20
minutes. Remove and reserve.
While quiche shell is baking, cut the broccoli into florets
and place on a microwave-safe plate with the water.
Once shell is par-baked, place broccoli in oven and
press 3-minute Express Cook. Toss broccoli and
microwave in 1-minute increments until broccoli is just
cooked through – about 1 to 2 minutes. Roughly chop
broccoli by placing in a Cuisinart Food Processor fitted
with the metal chopping blade; quickly pulse 4 to 5
times.
Preheat oven again to 375°F on convection setting.
Stir together the heavy cream, milk, eggs, yolk, green
onion, salt, pepper and nutmeg; reserve.
Spread ½ of the Cheddar evenly along the bottom of
the partially baked quiche shell and then spread with
the chopped broccoli. Pour the cream mixture over the
broccoli and Cheddar and then top with remaining
Cheddar.
Place quiche on the grill rack in the lower rack position.
Bake for 30 minutes. Allow quiche to rest in the oven for
an additional 15 minutes before removing.
**The second dough disc may either be used within 3
days if refrigerated or it may be wrapped well and
stored in the freezer until needed.
Nutritional information per serving:
7
BANANA PECAN CRUMB
Muffins
Makes 6 muffins
crumb topping:
2 tablespoons unbleached,
all-purpose flour
3 tablespoons packed
light brown sugar
2 tablespoons unsalted butter,
cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
pinch table salt
muffin batter:
1¼ cups unbleached,
all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter,
melted
¼ cup packed light brown sugar
1 large egg
¼ cup sour cream
2 tablespoons milk
¼ teaspoon pure vanilla extract
1 small ripe banana, mashed
¼ cup chopped pecans
Preheat Cuisinart® Convection Microwave Oven with
Grill to 375°F on the convection setting. Lightly coat a
6-regular muffin pan with nonstick cooking spray.
Prepare the crumb topping. In a small bowl, mix the first
6 ingredients together with a fork, reserve.
In a small bowl, mix the flour, baking powder, salt, and
cinnamon; reserve.
Cream the butter with the brown sugar using a
Cuisinart® Stand Mixer on low to medium speed. With
machine running on low add the egg and mix until
incorporated. Stir together the sour cream, milk, and
vanilla and add to the mixer until incorporated; add the
mashed banana. Gently fold in the flour mixture and
nuts using the fold function until all ingredients are
incorporated. Be careful not to over mix. Spoon evenly
into prepared muffin cups and top with the reserved
crumb topping.
Carefully place muffins in the preheated oven on the
grill rack in the lower position. Bake in the preheated
oven for about 15 to 20 minutes, or until a cake tester
inserted comes out clean.
Calories 259 (71% from fat) • carb. 15g • pro. 5g • fat 21g • sat. fat 5g • chol. 17mg • sod. 470mg • calc. 80mg • fiber 3g
Nutritional information per muffin:
8
DATE AND WALNUT
Bread
So simple to prepare, this bread is delicious for breakfast or as an afternoon snack.
Makes about 8 to 10 servings
nonstick cooking spray
1¾ cups unbleached,
all-purpose flour
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
1 cup chopped dates
¼ cup unsalted butter,
cut into 4 pieces
1 teaspoon pure vanilla extract
1 cup water
½ cup chopped walnuts
Spray a (8 x 4½ x 2½-inch) loaf pan with nonstick
cooking spray.
Sift the flour, sugar, baking soda, baking powder and
salt together in small mixing bowl; reserve. Place the
chopped dates, butter, and vanilla in a larger mixing
bowl; reserve.
Place the water in a microwave-safe measuring cup and
microwave on high (PL-10) for 2½ minutes in the
Cuisinart® Convection Microwave Oven with Grill. Pour
water over the dates and butter and stir together until
the butter is completely melted. Stir in dry ingredients
until fully incorporated and then stir in the chopped
walnuts.
Pour batter into prepared loaf pan. Preheat oven to
325°F on the convection setting. Place loaf pan on the
grill rack in the lower rack position and bake for 45
minutes. Use a cake tester to test for doneness. If bread
needs more time, bake for an additional 5 minutes.
When done, remove bread from oven and allow to cool
for 10 minutes before removing from pan. Cool
completely before slicing and serving.
Calories 229 (45% from fat) • carb. 31g • pro. 2g • fat 12g • sat. fat 4g • chol. 12mg • sod. 274mg • calc. 20mg • fiber 2g
Nutritional information per serving (based on 10 servings):
9
APPETIZERS
This version of the Middle Eastern dish works well as a spread for crackers or as a dip for crudités.
EGGPLANT
Baba Ghanoush
Makes about 3¼ cups
1 large eggplant
¼ cup extra virgin olive oil, divided
1 small garlic clove
1 can (15 ounces) chickpeas
1 tablespoon plus 2 teaspoons
fresh lemon juice
¼ cup tahini
1 teaspoon sea salt
1
⁄8 teaspoon ground cumin
pinch cayenne pepper
¼ cup fresh parsley
Slice eggplant in half, toss with 1 tablespoon of the
olive oil and place skin side down on a microwave-safe
pie plate; cover. Place in the Cuisinart® Convection
Microwave Oven with Grill and microwave on high
power (PL-10) for 10 minutes. Remove cover and select
Combination Fast Bake on 375°F and cook for an
additional 15 minutes. Eggplant should be soft. If
necessary, bake longer on Combination Fast Bake
for an additional 5 to 10 minutes.
When eggplant is cool enough to handle, remove skin
and discard.
Insert the metal chopping blade into a Cuisinart Food
Processor. With the motor running, drop the garlic clove
through the small feed tube to finely chop. Add the
eggplant and pulse to chop, about 10 pulses. Add the
chick peas, lemon juice, tahini, salt, cumin and cayenne
and pulse again until ingredients are incorporated,
about 10 pulses. With motor running add the remaining
olive oil through the small feed tube and process until
smooth. Add the parsley and pulse to incorporate,
about 10 to 12 pulses.
Flavors are best when dip can sit for a few hours. Keep
tightly wrapped in the refrigerator; remove ½ hour
before serving.
Calories 40 (62% from fat) • carb. 3g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 120mg • calc. 8mg • fiber 1g
Nutritional information per serving (2 tablespoons):
10
SPANAKOPITA
These delicious spinach pastries do take some time to prepare – however,
they freeze beautifully and are the perfect party hors d’oeuvre.
Makes 18 to 20 pastries
1 pound frozen spinach
1 large egg
¼ cup chopped green onion
1
⁄8 teaspoon freshly grated nutmeg
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
7 ounces feta cheese
¼ teaspoon chopped fresh rosemary
½ cup unsalted butter
1 package phyllo pastry sheets
2
⁄3 cup breadcrumbs
Place the spinach in a glass bowl or measuring cup to
defrost in the Cuisinart® Convection Microwave Oven
with Grill. Defrost by time (dEF 2) in 5-minute
increments until spinach is completely thawed. Place
defrosted spinach in a tea towel and wring out all
possible moisture over the sink. Place spinach in a
mixing bowl and mix together with egg, green onion,
spices, feta and rosemary.
Place butter in a 2-cup glass measuring cup and lightly
cover. Melt in the microwave by using medium power
(PL-5) and 30-second time increments, stirring butter as
it melts.
Unroll phyllo dough and keep covered with a damp, not
wet towel. Place one sheet on a clean flat surface. Brush
lightly with butter and then lightly sprinkle with
breadcrumbs, repeat with 2 more sheets of phyllo,
layering on top of each other. With a sharp knife or
pizza cutter, cut layered phyllo into 3 strips – each about
2½ inches wide. Place a heaping tablespoon of filling in
the bottom corner of each layered phyllo strip. Fold the
end of the strip on an angle to cover the filling and to
form a triangle. Continue to fold the triangle along the
strip until the end – similar to folding a flag. Butter the
outside well. Repeat process until the remaining filling is
used. Place prepared pastries into two 9-inch square
pans.
Preheat oven to 375°F on the convection setting. Once
preheated, carefully place one pan on the turntable and
the other pan on the grill rack in the upper position.
Bake for 20 minutes until the pastries are golden.
Note: If freezing, thaw before baking.
Calories 172 (29% from fat) • carb. 24g • pro. 7g • fat 6g • sat. fat 3g • chol. 21mg • sod. 404mg • calc. 146mg • fiber 3g
Nutritional information per pastry:
11
MARINATED SHRIMP
Skewers
These shrimp are so versatile – serve them as an hors d’oeuvre, first course, or light meal.
Makes 4 to 5 servings
1 pound large shrimp,
deveined and rinsed well
2 garlic cloves, crushed
1 scallion, chopped
¼ cup chopped parsley
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon lemon zest
bamboo skewers for grilling
lemons for serving
Toss the shrimp with all ingredients together in a
stainless mixing bowl. Cover with plastic wrap and
refrigerate for about an hour.
When ready to grill, Preheat Cuisinart® Convection
Microwave Oven with Grill on the second Grill
Combination (G-2) for 10 minutes. Evenly divide shrimp
among 5 to 6 skewers. Place skewers on a 9-inch
microwaveable pie plate and place on the grill rack in
the upper rack position. Place in oven on the second
Grill Combination and set the time for 4 minutes. Flip
the skewers and grill again for an additional 4 minutes.
Allow shrimp to rest in microwave for 1 to 2 minutes
before removing from oven.
Serve with lemon wedges on the side.
Calories 35 (71% from fat) • carb. 1g • pro. 1g • fat 3g • sat. fat 0g • chol. 9mg • sod. 225mg • calc. 16mg • fiber 0g
Nutritional information per serving (based on 5 servings):
12
ROASTED RED PEPPER AND EGGPLANT
Tapenade
A delicious combination of flavors – serve as a first course or as a bruschetta topping.
Makes 1½ cups
½ medium eggplant,
about 5 ounces,
cut into 1-inch
thick strips
2 large red peppers,
seeded and Quartered
½ large red onion,
cut into Quarters
8 garlic cloves
3 tablespoons extra virgin
olive oil, divided
¼ teaspoon plus pinch kosher
salt, divided
¼ teaspoon plus pinch freshly
ground pepper, divided
1 tablespoon fresh basil,
thinly sliced
1½ teaspoons capers
1 tablespoon balsamic vinegar
Place eggplant on a microwave-safe pie plate and cover
with wax paper. Place in Cuisinart® Convection
Microwave Oven with Grill and microwave on mediumhigh power (PL-7) for 6 minutes. Remove wax paper and
select Convection Roast at 425°F for 5 minutes. Remove
and reserve.
Preheat oven to 425°F on convection setting. Once
preheated, place peppers directly on grill rack in the
lower rack position and place in oven. Roast for 40
minutes. Remove and place in bowl and cover tightly
with plastic or foil; reserve.
Toss onions, garlic, 1½ tablespoons oil, ¼ teaspoon salt
and pinch of pepper together and place in a 1½ quart,
microwave- and oven-safe casserole. Roast in oven for
40 minutes.
While onions and garlic are roasting, remove and
discard skins from the peppers. Chop the peppers and
eggplant into ¼-inch pieces and place in mixing bowl.
Once onions and garlic are done, toss with eggplants,
peppers, remaining oil, remaining salt and pepper,
basil, capers and balsamic vinegar. Taste and adjust
seasoning accordingly.
Calories 87 (68% from fat) • carb. 6g • pro. 1g • fat 7g • sat. fat 1g • chol. 0mg • sod. 380mg • calc. 15mg • fiber 2g
Nutritional information per serving (2 tablespoons):
13
SPICED ROASTED
Nuts
Makes 2½ cups
nonstick cooking spray
½ cup raw pecans
½ cup raw almonds
½ cup unsalted, shelled
pistachios
½ cup raw cashews
½ cup raw walnuts
2 tablespoons unsalted butter,
cut into 4 pieces
3 tablespoons pure maple syrup
1½ teaspoons kosher salt
¼ teaspoon white pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cinnamon
1
⁄8 teaspoon cayenne pepper
Coat a 9-inch-square pan with nonstick cooking spray.
Toss nuts together in a mixing bowl; reserve.
Place butter in a large microwave-safe measuring cup,
cover and place in the Cuisinart® Convection Microwave
Oven with Grill. Microwave on medium power (PL-5) for
30 seconds; continue to microwave if necessary using
10-second increments until melted. Once melted, stir
the maple syrup, salt, pepper and spices in with the
butter. Pour over nuts and toss ingredients together so
that all of the nuts are well coated. Pour nuts into the
prepared pan.
Preheat oven to 350°F on the convection setting. Place
pan on the grill rack in the lower rack position. Bake in
preheated oven for 15 minutes; toss nuts and then bake
for an additional 10 minutes. Toss nuts again and bake
for an additional 5 minutes if necessary.
Allow nuts to cool completely before serving.
Calories 215 (73% from fat) • carb. 9g • pro. 6g • fat 19g • sat. fat 3g • chol. 6mg • sod. 238mg • calc. 39mg • fiber 3g
Nutritional information per serving (¼ cup):
14
RICH CHICKEN
Stock
Makes 4 cups
SOUPS
2 pounds chicken parts
1 onion, cut into Quarters
1 celery stalk, cut into
2-inch pieces
1 carrot, peeled and cut into
2-inch pieces
1 leek, cut in half lengthwise
1 bay leaf
6 black peppercorns
3 parsley sprigs
1 fresh thyme sprig
5 cups water
½ teaspoon kosher salt
Place all ingredients into a 3-quart casserole. Place into
the Cuisinart® Convection Microwave Oven with Grill
and microwave on high (PL-10) for 45 minutes.
Microwave on partial power (PL-3) for 15 minutes.
Strain stock; use immediately or store tightly covered in
refrigerator.
Stock also freezes very well.
Calories 12 (7% from fat) • carb. 2g • pro. 1g • fat 0g • sat. fat 0g • chol. 1mg • sod. 156mg • calc. 10mg • fiber 0g
Nutritional information per serving (¼ cup):
15
CHICKEN BARLEY
Soup
Makes 5 cups
½ tablespoon unsalted butter
½ cup chopped onions,
about 1 small onion
1 medium carrot, cut into
1-inch pieces
1 garlic clove, smashed
¼ teaspoon kosher salt
2½ tablespoons sherry
1
⁄3 cup pearl barley
3½ cups chicken broth
¼ teaspoon fresh thyme,
chopped
¼ teaspoon freshly ground
black pepper
3 sprigs fresh parsley
8 ounces cooked chicken,
shredded
Place butter and onion into a 3-quart, microwave-safe
casserole and place in the Cuisinart® Convection
Microwave Oven with Grill. Microwave on medium
power (PL-5) for 5 minutes. Add the carrots, garlic and
pinch of salt; place back in microwave on high (PL-10)
for 5 minutes. Add sherry and microwave again on high
for 1½ minutes. Add barley, stock, thyme and remaining
salt and cover the casserole. Microwave on high for 10
minutes and then for an additional 10 minutes on
medium power (PL-5) for 10 minutes. Stir in the pepper,
parsley and microwave again on half power for 10
minutes.
Calories 157 (22% from fat) • carb. 17g • pro. 11g • fat 4g • sat. fat 2g • chol. 30mg • sod. 892mg • calc. 24mg • fiber 3g
Nutritional information per serving (1 cup):
16
FRENCH ONION
Soup
Makes ten 1-cup servings
5 tablespoons unsalted butter,
cut into 5 pieces
2 pounds onions, sliced
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground
black pepper, divided
1 tablespoon unbleached,
all-purpose flour
4 cups beef stock
1
⁄3 cup dry sherry
1 teaspoon chopped fresh thyme
1 bay leaf
½ baguette, cut into ½-inch slices
8 ounces gruyère, shredded
Place butter in a 3-quart, microwave-safe casserole
dish and place in Cuisinart® Convection Microwave
Oven with Grill. Melt butter by selecting microwave at
medium (PL-5) for 45 seconds; continue to microwave
using 10-second increments until just melted. Add the
onions with a pinch of salt and pepper and microwave
on high (PL-10) for 10 minutes until soft. Once onions
are soft, select Combination Fast Bake at 375°F and
cook onions in 15-minute increments until they have
softened further and are golden in color, about 2 to 3
times. Stir in flour and microwave on high for 10
minutes; Stir and repeat on high for an additional 10
minutes. Stir and add the stock, sherry, remaining salt,
¼ teaspoon pepper, thyme, and bay leaf; microwave
for 10 minutes. Stir once more and microwave for 20
minutes; halfway through cooking time cover the
casserole.
Top the soup with a layer of the sliced bread and then
top with the shredded cheese. Select the first Grill
Combination (G-1) for 5 to 8 minutes until cheese
is melted and golden.
Calories 214 (57% from fat) • carb. 12g • pro. 9g • fat 13g • sat. fat 8g • chol. 40mg • sod. 390mg • calc. 249mg • fiber 1g
Nutritional information per serving (1 cup):
17
BROCCOLI AND POTATO
Soup
A lighter version of cream of broccoli – this soup is just as delicious and so satisfying.
Makes 5 cups
1½ tablespoons olive oil
1 garlic clove, finely chopped
½ small onion, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
1 pound broccoli, cut into florets
and stems cut into ½-inch slices
½ pound white potatoes, peeled
and cut into ½-inch pieces
1½ tablespoons dry sherry
3 cups vegetable stock
½ teaspoon lemon zest
1½ tablespoons grated parmesan
Place olive oil, garlic and onion with a pinch of salt and
pepper into a 3-quart, microwave-safe casserole. Place
casserole into the Cuisinart® Convection Microwave
Oven and Grill and microwave on high (PL-10) for 5
minutes.
Add the broccoli stems, potatoes, an additional pinch
of salt and pepper and microwave again on full power
for 5 minutes. Stir in the sherry and microwave for 1
minute. Stir in the broth, cover casserole and microwave
for 10 minutes, so that liquid comes to a boil. Add the
broccoli florets, zest, and remaining salt and pepper
and microwave uncovered for 7 minutes, until all
ingredients are tender.
Stir in the Parmesan. Taste and adjust seasoning
accordingly.
Calories 136 (21% from fat) • carb. 19g • pro. 6g • fat 3g • sat. fat 1g • chol. 5mg • sod. 939mg • calc. 127mg • fiber 4g
Nutritional information per serving (1 cup):
18
MARINARA
Sauce
A simple, all-purpose red sauce that is so easy to prepare.
Makes 6 cups
SAUCES
2 tablespoons olive oil
1 yellow onion, about 10 to 11
ounces, chopped
5 garlic cloves, chopped
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 cans (28 ounces each)
plum tomatoes, roughly chopped
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
10 basil leaves
Place oil and onion in a 3-quart microwave-safe
casserole dish and place in Cuisinart® Convection
Microwave Oven with Grill. Microwave on high (PL-10)
for 3 minutes. Add the garlic and microwave again for
an additional minute. Add remaining ingredients and
microwave on high for 25 minutes. Stir and taste. Adjust
seasoning accordingly.
Calories 35 (57% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g • chol. 0mg • sod. 219mg • calc. 8mg • fiber 0g
Nutritional information per serving (½ cup):
19
BÉCHAMEL
A simple yet delicious sauce that pairs well with fish, vegetable and egg dishes.
Makes 3 cups
¼ cup unsalted butter
4 tablespoons unbleached,
all-purpose flour
3 cup whole milk
¼ teaspoon kosher salt
pinch white pepper
pinch freshly ground nutmeg
Place butter in a 1½-quart microwave-safe casserole.
Place in Cuisinart® Convection Microwave Oven with
Grill and microwave on medium (PL-5) for 45 seconds,
then microwaving in 10-second intervals on medium
until butter is melted. Stir in the flour with a whisk and
microwave again on medium (PL-6) for 1 minute. Whisk
in milk and microwave on high (PL-10) for 5 minutes;
whisk mixture well, being sure to get into the corners.
Repeat 2 more times, whisking well each time until
mixture has thickened considerably. Once sauce is thick,
stir in the salt, white pepper and nutmeg.
Calories 78 (66% from fat) • carb. 5g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg • sod. 74mg • calc. 70mg • fiber 0g
Nutritional information per serving (¼ cup):
20
CHEDDAR CHEESE
Sauce
Delicious served over steamed broccoli and cauliflower.
Makes 1 cup
1 cup reduced fat milk
2 tablespoons unsalted butter
2 tablespoons unbleached,
all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon dry mustard
1
⁄8 teaspoon tabasco® or
other hot sauce to taste
¾ cup (3 ounces) shredded
sharp cheddar*
Heat milk in a 1-cup glass measuring cup or other
microwave-safe cup for 1½ minutes on High (PL-10);
reserve.
Place butter in a 4-cup glass measuring cup or other
deep 4-cup microwaveable bowl with a handle. Cover
with a sheet of waxed paper and place in the Cuisinart®
Convection Microwave Oven with Grill; microwave for
30 seconds on high (PL-10) or until melted. Add flour
and stir with a whisk until smooth. Microwave on high
for 2 minutes until foamy, stirring with a whisk after 45
seconds and 1½ minutes of cooking. Add warm milk,
salt, mustard, and hot sauce; whisk until smooth.
Microwave on medium-high, (PL-7) uncovered for 3
minutes, stirring after 1 minute, and then every 45
seconds, until the sauce boils and thickens.
Add cheese and stir until smooth. Microwave,
uncovered, on medium-high (PL-7) for 3 minutes,
whisking after 1 minute, after 2 minutes, and again
when done. Serve hot.
If not using immediately, cover with a round of waxed
paper directly on the sauce to prevent a skin from
forming. To reheat after standing for a short time
(10 to 15 minutes), microwave on medium (PL-5) for
1½ minutes, stirring after 45 seconds.
*May use grated Reggiano Parmigiano or Asiago in
place of Cheddar.
Calories 90 (69% from fat) • carb. 3g • pro. 4g • fat 7g • sat. fat 4g • chol. 21mg • sod. 126mg • calc. 114mg • fiber 0g
Nutritional information per serving (2 tablespoons):
21
ENTRÉE
CHIPOTLE GLAZED
Roasted Chicken
A roasted chicken with added kick – use any leftovers in the Chicken and Veggie Burritos with Green Chile.
Makes 4 to 6 servings
8 garlic cloves, peeled
1 teaspoon olive oil
4 chipotle peppers with their juice
¼ cup honey
1 tablespoon fresh cilantro leaves
1 teaspoon fresh lime juice
¼ teaspoon freshly ground
black pepper
1 3½ pound chicken
½ teaspoon kosher salt
Preheat the Cuisinart® Convection Microwave Oven
with Grill to 400°F on the convection setting. Toss the
garlic cloves with olive oil and wrap well in aluminum
foil. Place on the grill rack in the upper rack position.
Place in preheated oven and bake for 30 minutes.
Remove and let cool.
Once cool, place roasted garlic, chipotle peppers,
honey, cilantro, lime juice and black pepper in the bowl
of a mini-prep food processor; process until smooth.
Slather the chicken well with the marinade and place
in a plastic resealable bag; refrigerate for up to 4 hours.
When ready to roast, preheat oven to 400°F on the
convection setting. While oven is preheating, sprinkle
salt all over the chicken and place directly on the grill
rack in the lower rack position with a 9-inch microwavesafe pie plate under the rack to catch any drippings.
Place both in oven and select Convection Roast on
400˚F and set time for 55 minutes. The temperature
of the chicken should reach 170°F when tested in the
thickest part, in the thigh. Should the chicken need
more time, roast for an additional 5 to 10 minutes.
Allow chicken to rest in oven for about 10 minutes
before serving.
Calories 194 (32% from fat) • carb. 13g • pro. 20g • fat 7g • sat. fat 2g • chol. 60mg • sod. 454mg • calc. 16mg • fiber 1g
Nutritional information per serving (based on 6 servings):
22
BAKED ZITI
Bolognese
Makes one 9-inch square pan, about 9 servings
bolognese sauce:
½ tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
2 garlic cloves, chopped
¾ pound meatloaf mix
(combination of ground beef,
pork and veal)
1 teaspoon kosher salt
¼ cup whole milk
¼ cup dry white wine
¼ teaspoon freshly ground pepper
1 can (28 ounces) plum tomatoes,
tomatoes roughly chopped
béchamel sauce:
6 tablespoons unsalted butter,
cut into 6 pieces
4½ tablespoons unbleached,
all-purpose flour
3 cups whole milk
pinch freshly ground nutmeg
½ pound ziti cooked to
manufacturer’s instructions
nonstick cooking spray
Place butter, olive oil, onion, carrot, and celery in
a 3-quart, microwave-safe casserole. Place in the
Cuisinart® Convection Microwave Oven with Grill
and microwave on high (PL-10) for 3 minutes. Add the
chopped garlic to the casserole and microwave on high
for an additional minute. Add ground meat, ½ teaspoon
of salt, and the pepper, and microwave again on high
for 10 minutes. Break up meat well with a wooden
spoon. Add milk to casserole and microwave on high
for 5 minutes. Stir ingredients together and add the
wine and microwave again for 4 minutes. Add
remaining salt and tomatoes and microwave for
25 minutes. Remove and reserve.
Place the 6 tablespoons of butter in a separate
microwave-safe casserole or measuring cup (at least
4-cup capacity) and place in microwave on medium
(PL- 5) for 45 seconds, add another 10 seconds to
completely melt. Add the flour and microwave on
medium (PL-6) for 1 minute. Stir well and add the milk.
Microwave on high (PL-10) for 5 minutes and then
remove and whisk well. Continue to microwave using
5-minute increments, whisking each time. Be sure to
whisk well in the corners. Repeat process until béchamel
is thick, about 3 times. Stir béchamel into the
Bolognese and then stir the pasta into the sauce and
stir well to fully coat all of the pasta.
Preheat the oven to 350°F on the convection setting.
Coat a 9-inch-square pan with nonstick cooking spray.
Pour the pasta into the pan. Once oven is preheated,
place pan on the grill rack in the lower rack position.
Select Combination Fast Bake on 350°F and bake for 20
minutes. Select the first Grill Combination (G-1) and grill
for 5 to 8 minutes, until the top is golden and bubbling.
Calories 348 (46% from fat) • carb. 30g • pro. 15g • fat 18g • sat. fat 9g • chol. 58mg • sod. 503mg • calc. 128mg • fiber 2g
Nutritional information per serving:
23
MOUSSAKA
Makes 20 servings
1 teaspoon olive oil
1 medium onion, chopped,
approximately 1 cup
1 garlic clove, finely chopped
1 pound ground lamb
or ground beef
½ teaspoon kosher salt
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon cinnamon
¼ teaspoon ground black pepper
pinch freshly ground nutmeg
pinch ground allspice
1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
2 tablespoons dry white wine
2½ tablespoons unsalted butter,
cut into 3 pieces
3 tablespoons unbleached,
all-purpose flour
1¾ cups whole milk
¼ teaspoon kosher salt
pinch freshly ground nutmeg
1 large egg
1 large egg yolk
1 large eggplant, about 1 pound,
peeled and sliced lengthwise into
¼-inch slices
2 tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper
nonstick cooking spray
2–3 ounces feta cheese, crumbled
Place the oil and onions in a 1½-quart casserole. Place
in the Cuisinart® Convection Microwave Oven with Grill
and microwave on high (PL-10) for 2 minutes. Add the
chopped garlic and microwave again for an additional
2 minutes. Add the ground meat, spices, tomatoes,
tomato paste and white wine. Stir ingredients together
and microwave again on high for 25 minutes. Discard
any visible fat and reserve.
Place the butter in a separate casserole or measuring
cup (at least 4-cup capacity). Microwave on medium
(PL-5) for 30 seconds, continue to microwave in 10
second increments until butter is melted. Add the flour
and microwave on medium (PL-6) for 1 minute. Stir and
add the milk, salt and nutmeg. Microwave on high for
5 minutes and whisk well, being sure to whisk in the
corners. Repeat; mixture should be very thick. Whisk
well, once mixture has cooled slightly, stir in the egg
and yolk while constantly stirring; reserve.
Preheat oven to 400°F on the convection setting.
Brush the eggplant slices with oil on both sides and
sprinkle with salt and pepper. Arrange the slices evenly
between two 9-inch-square pans. Once the oven is
preheated, carefully place one pan on the turntable
and the other pan on the grill rack in the upper rack
position. Bake for 15 minutes, flip eggplant and bake
10 more minutes until lightly golden. Remove and
reserve.
Reduce convection temperature to 375°F.
To assemble:
Coat the bottom of an 8-inch or 9-inch pan with
nonstick cooking spray. Line the bottom of the pan with
eggplant slices, overlapping if necessary. Cover with
half of the meat mixture. Repeat with one more layer of
eggplant and then meat. Scatter the feta evenly over
the top. Pour the custard over the top and spread
evenly with a rubber spatula.
Bake for about 40 to 45 minutes until the custard is
completely set on top.
Allow to rest for five minutes before cutting into
individual servings.
Calories 258 (60% from fat) • carb. 13g • pro. 12g • fat 17g • sat. fat 7g • chol. 79mg • sod. 380mg • calc. 84mg • fiber 3g
Nutritional information per serving:
24
OLD-FASHIONED
Macaroni and Cheese
Makes one 9-inch pan, about 9 servings
croutons:
3 slices whole-wheat bread,
cut into cubes (about 3 cups cubes)
1 tablespoon unsalted butter
pinch kosher salt
mac and cheese:
¼ cup unsalted butter,
cut into 4 tablespoons
3 tablespoons unbleached,
all-purpose flour
3 cups whole milk
3 ounces gruyère, shredded
2 ounces swiss emmenthaler,
shredded
¾ teaspoon kosher salt
dash hot pepper sauce
8 ounces penne, cooked to
manufacturer’s instructions
Place bread cubes with butter in an oven-safe 9-inchsquare pan. Place pan on the grill rack of the Cuisinart®
Convection Microwave Oven with Grill in the upper rack
position. Place rack in the oven and select the first Grill
Combination (G-1). Set time for 5 minutes, toss
croutons with the butter and then repeat two times until
croutons are crisp. Remove and reserve.
Place butter in 1½ quart, microwave- and oven-safe
casserole dish. Microwave on medium (PL-5) for 45
seconds, microwave in 10-second intervals on medium
until butter is melted. Stir in the flour with a whisk and
microwave again on medium (PL-6) for 1 minute. Whisk
in milk and microwave on high (PL-10) for 5 minutes;
whisk mixture well, being sure to get into the corners.
Repeat 2 more times until mixture has thickened
considerably. Stir in shredded cheeses, salt and hot
sauce; stir mixture together until all the cheese has
melted. Stir cooked pasta into the mixture along with
2
/3 of the croutons. Place remaining croutons on the top.
Preheat oven to 350°F on the convection setting. Once
preheated, place casserole, covered, on the grill rack in
the lower rack position. Place in oven and bake for 30
minutes. Remove cover and select the first Grill
Combination (G-1). Grill for 8 minutes so the top is
golden.
Calories 400 (32% from fat) • carb. 53g • pro. 15g • fat 14g • sat. fat 8g • chol. 41mg • sod. 349mg • calc. 249mg • fiber 2g
Nutritional information per serving:
25
GRILLED
Sausage and Peppers
Makes 3 cups or about 4 servings
1 pound fresh italian sausage
(about 3 sausages)
1 large red pepper,
about 9 ounces, sliced
1 small onion, about 6 ounces,
sliced
4 garlic cloves
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
pinch crushed red pepper
1½ teaspoons olive oil
1 tablespoon thinly sliced fresh basil
2 tablespoons grated parmesan
Place sausages in a 9-inch-square pan. Place the pan on
the grill rack in the upper rack position. Select the first
Grill Combination (G-1) and grill the sausages for 20
minutes. Flip sausages and grill for an additional 10
minutes so that they are well browned all over. Reserve
the sausages on a cutting board.
While sausages are grilling, toss the sliced pepper,
onions, garlic, salt, pepper, red pepper and olive oil
together and place in pan. Place back on grill rack and
select the third Grill Combination (G-3) and set time for
20 minutes.
While vegetables are grilling, cut the cooled sausage
into rounds.
Once vegetables are grilled, toss the cut sausage with
the vegetables and grill once more on the third Grill
Combination (G-3) for 4 minutes.
Toss the basil and Parmesan with the sausage and
peppers and serve.
Calories 175 (49% from fat) • carb. 7g • pro. 15g • fat 10g • sat. fat 3g • chol. 28mg • sod. 672mg • calc. 62mg • fiber 1g
Nutritional information per serving:
26
CHICKEN AND VEGGIE BURRITOS
with Green Chile
Makes 4 burritios
1 small onion
(approximately 3 ounces),
sliced
2 green onions, thinly sliced
1 small red pepper
(approximately 6 ounces),
sliced
¼ cup frozen corn
1 can (4.5 ounces) green chiles
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon chili powder
1 cup chopped roasted chicken
¼ cup chopped cilantro
4 burrito shells (10-inch size)
3 ounces cheddar, shredded
Toss together the sliced onions, peppers, corn, chiles,
oil, salt, pepper and chili powder together in a mixing
bowl. Pour the vegetables and spices onto a 9-inch
microwave-safe pie plate.
Place plate on the grill rack in the upper rack position
and place in the Cuisinart® Convection Microwave Oven
with Grill. Select Convection Roast on 400°F and set for
10 minutes. Stir vegetables and then select Convection
Roast for an additional 5 minutes so that vegetables are
soft and lightly browned. Remove vegetables and
reserve in original mixing bowl.
Preheat oven to 375°F on the convection setting.
While oven is preheating, add chicken and cilantro to
mixing bowl with vegetables and toss ingredients
together. Prepare burritos by placing ¼ of the chicken
and veggie filling and then ¼ cup of shredded cheese
in the bottom center of each tortilla shell. Fold the
bottom flap of the tortilla over the filling and then fold
the sides inward to cover the filling. Finally fold the
closed portion up to completely enclose the bundle.
Place each burrito with the folded side down into a 9inch square pan. Spread the remaining cheese evenly
over the tops of the burritos. Place on the grill rack in
the upper rack position.
Once oven is preheated, place rack with burritos in the
oven and bake for 15 minutes. Select the first Grill
Combination (G-1) and grill for about 5 to 8 minutes,
until cheese is brown and bubbly.
These burritos are great served with beans, sour cream
and salsa.
Calories 433 (36% from fat) • carb. 46g • pro. 23g • fat 17g • sat. fat 7g • chol. 52mg • sod. 1360mg • calc. 261mg • fiber 4g
Nutritional information per burrito:
27
DEEP DISH PIZZA
with Italian Sausage
Makes 4 servings
4 ounces italian sausage,
halved lengthwise
olive oil for brushing pan
cornmeal for dusting pan
1 pound prepared pizza dough,
room temperature (recipe follows)
¾ cup prepared pizza sauce, strained
6 ounces mozzarella, shredded
1½ tablespoons sliced fresh basil
Preheat the Cuisinart® Convection Microwave Oven
with Grill by selecting the second Grill combination
(G-2) for 8 to 10 minutes. Place grill rack in oven and
place the sausages directly on the rack in the upper rack
position. Place a microwave-safe pie plate directly on
the turntable to collect any drippings. Select the second
Grill Combination (G-2) for 8 minutes to grill the
sausages. Remove and reserve. Slice sausages once
cool to touch.
While sausages are grilling, brush a 10-inch round cake
pan with olive oil and lightly sprinkle with cornmeal. Roll
the dough and stretch to fit the pan, pressing down
center of dough slightly to create a thick band of crust.
Brush the dough with olive oil.
Preheat oven to 400°F on the convection setting. Place
pan on the grill rack in the lower rack position and place
in oven. Bake for 15 minutes.
Add sauce to par-baked dough, top with mozzarella,
sausage and basil. Return to oven and bake for an
additional 15 minutes until cheese is melted and
golden.
Serve immediately.
Calories 203 (24% from fat) • carb. 32g • pro. 7g • fat 5g • sat. fat 1g • chol. 6mg • sod. 443mg • calc. 29mg • fiber 1g
Nutritional information per serving:
28
PIZZA
Dough
This dough freezes very well.
Makes three 12-inch pizzas (24 servings)
2¼ teaspoons active dry yeast
½ cup warm (105°-110°f) water
1 teaspoon granulated sugar
4 cups unbleached, all-purpose flour,
plus more for dusting
1½ teaspoons kosher or sea salt
1 tablespoon extra virgin olive oil
1 cup cold water
Calories 76 (9% from fat) • carb. 15g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 84mg • calc. 4mg • fiber 1g
Dissolve the yeast and sugar in the warm water. Let
stand 3 to 5 minutes, or until the mixture gets foamy.
Place the flour, salt and olive oil in the work bowl of a
Cuisinart® Food Processor fitted with the dough blade.
Pulse about 5 times to mix; scrape down the sides of
the bowl.
Add the cold water to the yeast mixture. With the motor
running, slowly pour the liquid yeast mixture through
the feed tube. Process until a dough ball forms.
Continue to let the machine run for an additional
minute to knead. Dough will be slightly sticky.
Lightly dust a sealable plastic bag with flour. Dust
dough with flour. Place the dough into the floured bag;
squeeze out all of the air and seal. Let rise in a warm
place for 45 minutes to 1 hour.
Nutritional information per serving:
OPEN FACED
Reubens
Makes 4 servings
4 slices rye bread
2 tablespoons russian dressing
1 cup sauerkraut
8 ounces sliced corned beef
3 ounces sliced gruyère
Calories 153 (58% from fat) • carb. 6g • pro. 10g • fat 10g • sat. fat 5g • chol. 33mg • sod. 347mg • calc. 219mg • fiber 1g
Prepare sandwiches: place slices of bread on a work
surface. Spread each with ½ tablespoon of dressing.
Top each evenly with sauerkraut, beef, and Gruyère.
Place sandwiches on the grill rack in the upper rack
position. Place rack in the Cuisinart® Convection
Microwave Oven with Grill and select the first Grill
Combination (G-1) for 10 minutes, until the cheese is
melted and golden.
Nutritional information per serving:
29
SIDE DISHES
ISRAELI COUCOUS
with Moroccan Vegetables
The Moroccan flavors of this side dish pair nicely with roasted chicken.
About 8 cups
1 medium onion, sliced
2 cups butternut sQuash,
peeled and cut into
½-inch cubes
1 large white potato, peeled
and cut into ½-inch cubes
2 cups eggplant, peeled and
cut into ½-inch cubes
1 teaspoon olive oil
1½ tablespoons honey
½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
2½ cups chicken broth
½ teaspoon ground cumin
1 cinnamon stick
½ teaspoon lemon zest
2 cups israeli couscous
½ cup dried apricots,
roughly chopped
Preheat Cuisinart® Convection Microwave Oven with
Grill to 400°F on the convection setting. Toss together
the onions, squash, potatoes, and eggplant with oil,
honey and a pinch of salt and pepper. Place vegetables
in a 3-quart microwave- and oven-safe casserole and
place in preheated oven and roast for 45 minutes. Toss
vegetables every 15 minutes while roasting.
Add chicken broth, cumin, cinnamon stick, remaining
salt, pepper, and zest and microwave on high (PL-10) for
5 minutes. Stir in couscous and apricots, cover casserole
and microwave again on high for 8 minutes. Remove
from oven and let stand for 10 minutes.
Stir and serve.
Calories 91 (2% from fat) • carb. 20g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 164mg • calc. 20mg • fiber 2g
Nutritional information per serving (½ cup):
30
STUFFED
Red Peppers
Makes 4 peppers
¾ cup couscous
1½ cups water
2 tablespoons plus 2 teaspoons
olive oil
5 large red bell peppers, divided
1 small eggplant, peeled and
cut into ½-inch dice
4 garlic cloves, smashed
1 cup grape tomatoes
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 tablespoon fresh basil,
thinly sliced
2 tablespoons fresh parsley,
chopped
1½ cups crumbled feta
Place couscous, water and 2 teaspoons of olive oil into
a microwave-safe 1½ quart casserole and place in the
Cuisinart® Convection Microwave Oven with Grill.
Microwave on high power (PL-10). Fluff couscous with
a fork and reserve.
Cut one pepper into ½ x 2-inch pieces and place into
a microwave-safe casserole and toss with the eggplant,
garlic, grape tomatoes, salt, pepper and remaining olive
oil. Place in oven and select Convection Roast on 375°F
for 35 minutes. Toss vegetables once or twice during
cooking time. Remove from oven and cover, allowing
vegetables to rest until ready to stuff.
Cut a very thin slice off the bottom of each pepper so
that the pepper stands up straight – be careful not to
cut too much to expose a hole. Place peppers directly
on the grill rack in the lower rack position in the oven.
Select Convection Roast on 375°F for 15 minutes.
While peppers are roasting, toss together the
vegetables, couscous, 1 cup of feta, and herbs. Fill
peppers equally with the vegetable couscous mixture.
Top each pepper with 2 tablespoons of feta and then
place back on the grill rack in the lower rack position.
Select the first Grill Combination (G-1) and set for 12
minutes. Peppers are ready when the tops are golden.
Calories 397 (47% from fat) • carb. 39g • pro. 14g • fat 21g • sat. fat 10g • chol. 50mg • sod. 1231mg • calc. 310mg • fiber 7g
Nutritional information per pepper:
31
STEAMED
Artichokes
These artichokes pair well with either hollandaise sauce (page 5)
or our tangy lemon herb sauce (recipe follows).
Makes 4 servings
4 cups water
2 lemons, cut in half
4 artichokes
8 garlic cloves, sliced
¼ teaspoon freshly ground pepper
½ teaspoon kosher salt
Calories 92 (3% from fat) • carb. 24g • pro. 6g • fat 0g • sat. fat 0g • chol. 0mg • sod. 450mg • calc. 111mg • fiber 11g
A versatile, tangy sauce – try it with steamed artichokes or fish.
½ cup plain lowfat yogurt
2 tablespoons chopped parsley
½ garlic clove, finely chopped
½ tablespoon extra virgin olive oil
½ teaspoon finely chopped
lemon zest
½ tablespoon lemon juice
1 teaspoon dill weed
¼ teaspoon kosher salt
Place water in a 3-quart microwave safe casserole.
Cut one lemon half in slices and add to water and juice
another half right into the water. Trim the artichokes.
Working with 1 artichoke at a time, pull off the tough
outer leaves and trim the stem flush with the bottom.
Cut off the top 1⁄3 of the artichoke and then trim any
remaining sharp leave tips. Rub each trimmed artichoke
with the remaining lemon and place in water with
lemons. Add garlic, salt and pepper to water. Cover
artichokes directly with wax paper and then place a lid
on casserole. Place casserole in the Cuisinart®
Convection Microwave Oven with Grill. Microwave on
high (PL-10) for 25 minutes.
Nutritional information per serving:
TANGY LEMON
Herb Sauce
Makes about ½ cup
Place all ingredients in small bowl and stir with whisk
until smooth. Let stand for 30 minutes before serving
to allow flavors to blend. If not serving following
resting, cover and refrigerate until ready to serve.
Calories 70 (53% from fat) • carb. 5g • pro. 3g • fat 4g • sat. fat 1g • chol. 3mg • sod. 210mg • calc. 121mg • fiber 0g
Nutritional information per serving (¼ cup):
32
QUINOA
Salad
Quinoa is a very delicious grain that is also very high in protein.
Makes about 3 cups
2 tablespoons unsalted butter
½ cup chopped onion,
about 1 small onion
1 garlic clove, chopped
4 ounces mixed wild mushrooms
¼ teaspoon plus pinch kosher salt
¼ teaspoon freshly ground
black pepper
1
⁄3 cup white wine
1 teaspoon dried thyme
1 cup chicken broth
1 cup Quinoa
½ cup toasted pine nuts
¼ cup chopped parsley
½ teaspoon lemon zest
Place butter, onion, and garlic in a 1½ quart microwavesafe casserole and place in the Cuisinart® Convection
Microwave Oven with Grill. Select Combination Fast
Bake on 350°F for 8 minutes. Stir in the mushrooms with
a pinch of salt and pepper and fast bake again on 350°F
for 5 minutes. Add wine and thyme and microwave on
high (PL-10) for 2 minutes. Add the broth, quinoa and
remaining salt and pepper. Cover the casserole and
microwave on medium (PL-6) for 8 minutes and then
microwave on high for an additional 4 minutes.
Stir pine nuts, parsley and lemon zest into quinoa; taste
and adjust seasoning accordingly.
Calories 269 (56% from fat) • carb. 21g • pro. 7g • fat 18g • sat. fat 2g • chol. 3mg • sod. 199mg • calc. 26mg • fiber 3g
Nutritional information per serving (½ cup):
33
STEAMED ASIAN
Vegetables
This simple, healthy dish is delicious served with steamed jasmine rice.
Makes 4 cups (1 cup serving)
2 cups baby bok choy,
cut into Quarters
1 cup red bell pepper, cut into strips
about 1 medium red bell pepper)
(
¼ cup chopped scallion
1 cup eggplant, cut into 1-inch cubes
(about ½ small eggplant)
1 cup carrots, cut into ¼-inch coins
1 cup shiitake mushrooms, sliced
1 cup broccoli florets
2 garlic cloves, sliced
2 tablespoons soy sauce
2 tablespoons chicken stock
½ teaspoon crushed red pepper
½ teaspoon freshly ground
black pepper
Place all vegetables in a microwave-safe casserole dish.
Add the remaining ingredients and toss all together.
Cover and microwave in the Cuisinart® Convection
Microwave Oven with Grill on high power (PL-10) for 12
minutes.
Calories 26 (7% from fat) • carb. 5g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 289mg • calc. 22mg • fiber 2g
Nutritional information per serving (1 cup):
34
TWICE BAKED
Potatoes
Makes 8 servings
4 medium baking potatoes
(about 2 pounds)
1 teaspoon olive oil
1 cup whole milk, warm
¼ cup plus 1 tablespoon
unsalted butter
½ cup plus 2 tablespoons
grated parmesan
½ teaspoon freshly ground
black pepper
½ teaspoon kosher salt
1 tablespoon fresh rosemary,
chopped
Rub potatoes with olive oil and prick each one all over
with a fork.
Preheat Cuisinart® Convection Microwave Oven with
Grill to 400°F on the convection setting. Place potatoes
on grill rack in the lower rack position. Place in
preheated oven and bake for 45 minutes. Remove and
allow potatoes to cool slightly to handle. Reduce oven
temperature to 375°F.
Once potatoes have cooled slightly, cut each potato in
half lengthwise and scoop out the cooked potato,
leaving a ¼-inch thick potato shell. Place the cooked
potato in a mixing bowl and mash. Add the warm milk,
butter, ½ cup Parmesan, salt, pepper and rosemary and
mix ingredients together until smooth. Fill reserved
potato shells evenly. Top with remaining Parmesan.
Place potato halves on grill rack in lower rack position.
Place in preheated oven and bake for 25 minutes.
Serve immediately.
Calories 217 (67% from fat) • carb. 12g • pro. 6g • fat 16g • sat. fat 10g • chol. 45mg• sod. 445mg • calc. 167mg • fiber 1g
Nutritional information per serving:
35
DESSERTS
OLD-FASHIONED
Yellow Layer Cake
The ultimate yellow cake.
Makes two 9-inch layers, 12 servings
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
¾ cup unsalted butter, room
temperature, cut into small cubes
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
2
⁄3 cup plain or vanilla yogurt
Preheat Cuisinart® Convection Microwave Oven with
Grill to 350°F on convection setting. Butter two 9-inch
round cake pans and then cut a circle out of parchment
paper to fit the bottom of each pan.
Sift the flour, baking powder, salt, and sugar into the
mixing bowl of the Cuisinart Stand Mixer fitted with the
flat mixing paddle. Turn mixer on speed 1 to mix the
dry ingredients together. Add the butter to the bowl
and start mixing on speed 1. Increase to speed 3 and
continue mixing until the butter is well incorporated into
the dry ingredients giving the mixture the look of wet
sand, approximately 2 minutes.
While the dry ingredients and butter are mixing, stir
together the remaining wet ingredients in a large
measuring cup.
With mixer on speed 1 add the wet ingredients,
incorporating the ingredients fully before each addition.
Pour the thick batter evenly between the two prepared
pans.
Bake one layer on the microwave turntable and one on
the grill rack in the upper rack position. Bake for 25 to
30 minutes or until a cake tester just comes out clean.
Leave pans to rest on cooling racks for 15 minutes.
Remove from pans but leave on the racks until
completely cool before frosting.
Calories 235 (49% from fat) • carb. 27g • pro. 3g • fat 13g • sat. fat 8g • chol. 101mg • sod. 152mg • calc. 48mg • fiber 0g
Nutritional information per serving:
36
RICH CHOCOLATE
Frosting
Delicious rich frosting perfect for a yellow or chocolate cake.
Makes 3 cups – enough to frost a two layer 9-inch cake
5 ounces semisweet chocolate,
coarsely chopped
5 ounces milk chocolate,
coarsely chopped
2 ounces bittersweet chocolate,
chopped
6 tablespoons unsalted butter,
room temperature
1½ teaspoons pure vanilla extract
¼ teaspoon kosher salt
2¼ cups confectioners’ sugar, sifted
9 tablespoons sour cream
Place chopped chocolates in a microwave-safe bowl
and place in the Cuisinart® Convection Microwave Oven
with Grill and microwave on medium (PL-5) for 2
minutes; stir. Continue microwaving on half power in 20second increments, stirring frequently until melted.
Once the chocolate has melted add the butter and the
vanilla and mix together with a Cuisinart hand mixer.
Once ingredients are incorporated, mix in the salt and
the sifted sugar, about ½ cup at a time. Once all the
sugar has been incorporated, beat the mixture on
speed 3. Add the sour cream one tablespoon at a time
until mixture comes together as a silky frosting.
For best results, use the frosting the same day, before
refrigerating.
Calories 71 (56% from fat) • carb. 8g • pro. 0g • fat 5g • sat. fat 5g • chol. 8mg • sod. 25mg • calc. 3mg • fiber 0g
Nutritional information per serving (2 tablespoons):
37
CLASSIC
Apple Pie
Makes one 9-inch pie, about 8 to 12 servings
1 recipe sweet pâte brisée
2 tablespoons apricot jam
5 large golden delicious apples,
peeled, cored, halved and very
thinly sliced
2 lemons, juiced
1 teaspoon pure vanilla extract
½ cup granulated sugar
1 large egg
1 large egg yolk
pinch salt
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat) • carb. 36g • pro. 3g • fat 1g • sat. fat 0g • chol. 36mg • sod. 225mg • calc. 10mg • fiber 2g
Preheat Cuisinart® Convection Microwave Oven with
Grill to 350°F on the convection setting. Roll out ½
of the dough into a 10-inch disc. Fit into a 9-inch,
1½-quart pie plate. Chill in the refrigerator for about
20 minutes. Roll out remaining dough into a 10-inch
disc on a piece of parchment. Cut into ¼- to ½-inch
strips. Chill in refrigerator until needed. In a large bowl,
toss the apples, lemon juice, vanilla, and sugar together.
Brush the jam on the pie shell and then arrange
reserved apples in layers.
Make an egg wash by mixing the egg, yolk and salt
together with a fork. Brush on the outer rim of the crust.
Using the reserved pastry strips, weave the strips into
a lattice-work design over the apples. Brush lattice
with egg wash. Bake on the grill rack in the lower rack
position for 40 to 50 minutes, or until the top of the pie
is a dark golden brown.
PÂTE
Brisée
This versatile dough can be used for sweet or savory treats.
2 cups unbleached,
all-purpose flour
1 teaspoon table salt
½ pound unsalted butter,
cold and cubed
4 tablespoons ice water
Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 2mg • fiber 0g
Makes two single crust 9-inch tarts/pies,
or one double-crust pie
Place flour and salt in a Cuisinart® Food Processor fitted
with the chopping blade. Process for 10 seconds. Add
butter to work bowl and pulse until the mixture
resembles coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough is just forms. Note:
you may not need to use all of the water. Form dough
into 2 flat discs; wrap in plastic and refrigerate until
ready to use.
Nutritional information per serving (based on 24 servings):
38
DARK CHOCOLATE
Pudding
Makes 3 cups or 6 half-cup servings
3 large eggs
4 ounces bittersweet chocolate,
chopped
3 tablespoons unsalted butter,
cut into small dice
3 cups half and half
¼ cup packed brown sugar
¼ cup granulated sugar
¼ teaspoon salt
3 tablespoons cocoa powder
2½ tablespoons cornstarch
2 teaspoons pure vanilla extract
In a mixing bowl whisk the eggs together well; reserve.
Place the chocolate and butter in a 1½ quart casserole
and place in the Cuisinart® Convection Microwave Oven
and Grill. Microwave on medium (PL-5) for 6 minutes
stirring halfway through cook time. Stir half-and-half and
both sugars into melted chocolate and microwave again
on medium-high (PL-8) for 8 minutes. Whisk mixture
and then whisk in the cocoa powder, cornstarch and
vanilla until incorporated. Microwave again on medium
(PL-6) for 5 minutes until just simmering; whisk well.
Whisk 1⁄3 of the chocolate mixture into the reserved
eggs and then whisk the eggs back into the casserole
and whisk all together well. Microwave one last time on
medium (PL-5) for 1 minute.
Prepare an ice bath: a large mixing bowl filled with
water and ice.
Whisk and then strain pudding through a fine mesh
strainer into a mixing bowl. Place in ice bath until
completely chilled. If desired, pour pudding into
individual serving containers. Cover directly with plastic
and refrigerate until serving.
Calories 369 (56% from fat) • carb. 37g • pro. 6g • fat 25g • sat. fat 14g • chol. 73mg • sod. 159mg • calc. 138mg • fiber 2g
Nutritional information per serving:
39
POACHED PEAR AND PLUM
Tart
A simple, light dessert that is perfect in early fall when pears and plums are at their peak.
Makes one 7-inch tart, about 4 to 8 servings
poached fruit:
1 cup port
½ cup orange juice
½ cup water
¾ cup granulated sugar
6 long strips orange peel,
white pith removed
2 whole cinnamon sticks
1 tablespoon pure vanilla extract
2 firm pears
2 firm plums
tart:
1 sheet prepared puff pastry
1 large egg
1 tablespoon water
¾ cup semisweet chocolate chips
Nutritional information per serving (based on 8 servings):
Calories 295 (8% from fat) • carb. 32g • pro. 1g • fat 3g • sat. fat 1g • chol. 13mg • sod. 39mg • calc. 13mg • fiber 2g
Place the port, orange juice, water, sugar, orange peel,
cinnamon and vanilla in a microwave dish that can
accommodate the pears if placed upright – no smaller
than a 1½-quart container. Peel the pears and place in
the liquid. Place in the Cuisinart® Convection Microwave
Oven and Grill and select the 6 minute Express Cook.
When time elapses, flip pears and microwave on high
again for 4 minutes. Continue turning pears and
microwaving in 2-minute increments until pears can
easily be pierced with the tip of a paring knife. Remove
pears once cooked through and reserve. Place plums in
poaching liquid and microwave on high for 3 minutes.
Flip the plums and microwave again for an additional 2
minutes. Flip one more time if necessary. Plum skins will
begin to separate from the fruit. When plums are tender
remove and reserve them with the pears. Place poaching liquid back into oven and microwave on high for 20
to 30 minutes so that liquid is reduced and thick
enough to coat the back of a spoon.
While the liquid is reducing, prepare the fruit. Cut the
pears in half and carefully remove the stem and core.
Cut the plums in half, remove the pits and carefully peel
away the skin. Place both the pears and plums into a
shallow bowl. Once the liquid has reduced, pour over
the halved fruit and allow to steep at room temperature.
While fruit is steeping, roll the puff pastry out thin. Cut
a circle out of the pastry to fit a 9-inch round pan. Cut
a 1-inch round band out of the pastry to create a border
on top of the circle. Whisk together the egg and the
water and brush the entire circle and border with the
egg wash. Place both together in the 9-inch pan. Prick
the base of the circle with a fork all over its surface.
Preheat the oven on the convection setting to 400°F.
Place pan on the grill rack in the lower rack position
and bake until golden, about 15 to 18 minutes.
While pastry is cooling, melt the chocolate by placing
in a microwave-safe dish and microwave on high for
30-second increments, stirring in between, until melted.
When pastry is cool to the touch pour the chocolate into
the tart. Allow to cool so that the chocolate hardens.
Once the chocolate is cool, arrange the fruit on the tart.
Place liquid back in oven to microwave on high for an
additional 3 to 5 minutes to reduce, creating a thick
syrup. Spoon over fruit and serve tart with whipped
cream on the side.
40
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