Cuisinart CPC-600 - Electric Pressure Cooker, CPC-600C Series Instruction Booklet & Recipe Book

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Page 1

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Cuisinart™ Electric Pressure Cooker

CPC-600C Series

INSTRUCTION BOOKLET & RECIPE

IB-7077-CAN

Page 2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and/or injury to persons, including the following:

1. Read all instructions.

2. Do not touch hot surfaces of pressure cooker. Use handles only.

3. Close supervision is necessary when the pressure cooker is used near children. It is not intended for use by children.

4. NEVER ATTEMPT TO OPEN LID WHILE

THE UNIT IS OPERATING.

not open the pressure cooker until the unit has cooled and all internal pressure has been released. If lid is difficult to rotate, this indicates that the cooker is still pressurized. Do not force it to open. Any pressure in the cooker can be hazardous. See Operating Instructions, page 5.

5. Do not place the pressure cooker in a heated oven or on any stovetop.

6. Extreme caution must be used when moving a pressure cooker containing hot liquids or foods.

7. Do not use the pressure cooker for other than intended use.

8. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating (see Operating Instructions, page 5).

9. Do not fill unit over

⁄5 full. When cooking foods that expand during cooking, such as dried vegetables, legumes, beans, and grains, do not fill the unit over ½ full. Overfilling may cause a risk of clogging the pressure limit valve and developing excess pressure.

10. To protect against electrical shock, do not immerse cord, plugs, or outer vessel in water or other liquids.

11. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or removing parts.

12. Do not operate any appliance with a

damaged cord or plug or after the appliance malfunctions or has been damaged in any manner.

13. Do not let cord hang over edge of table or counter, or touch hot surfaces.

14. Use of accessories not specifically recommended by Cuisinart may cause damage to unit.

15. Do not use outdoors.

16. Do not use under hanging cabinets; steam from pressure release may cause damage.

17. Always attach plug to appliance first, before plugging into wall outlet. To disconnect, turn control to “off”, then remove plug from outlet.

18. Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal and other cereals, split peas, noodles, macaroni, rhubarb, or

spaghetti can foam, froth and sputter, and clog the pressure release devices.

These foods should not be cooked in a pressure cooker unless following a Cuisinart

™

Pressure Cooker recipe.

19. Always check the pressure release devices for clogging before use.

20. Do not use this pressure cooker for pressure frying oil.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord.

Longer extension cords are available a

nd may be used if care is exercised

n their use.

If a long extension cord is used, the marked electrical rating of the extension cord must

be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

CONTENTS

Important Safeguards .......................... 2

Special Cord Set Instructions .............. 2

Intr

oduction ..........................................3

Parts

and Features ............................... 3

essure Cooker Settings .................... 4

Instructions

for Use .............................. 4

Operating

Instructions ..........................5

Safety

Valves ........................................ 6

Cleaning ............................................... 6

roubleshooting .................................... 7

arranty ............................................... 8

INTRODUCTION

You’re about to experience a better, faster, and healthier way of cooking. Your Cuisinart

™

Pressure Cooker seals in steam to cook hotter and faster, and it seals in nutrients, as well. Cook in less water and experience textures and tastes that are simply sensational. Features easy touchbutton settings, a countdown timer, and a cooking pot big enough for a pot roast with all the fixings. Enjoy!

PARTS AND FEATURES

1. Pressure Limit Valve

2. Float Valve

3. Push Rod

4. Sealing Ring

5. Cooking Pot

6. Condensation Collector

7. Handle

8. Outer Body

9. Heating Plate

10. Base

11. Power Cord

12. Lid handle

13. Lid

14. Sealing Ring Supporting Cover

15. Upper Ring

16. Control Panel

17. Float

18. Trivet

1 2

8 9

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PRESSURE COOKER SETTINGS

1. Low Pressure

2. High

Pressure

3. Br

owning –

This preset temperature, done prior to pressure cooking with lid removed, allows quick cooking over high heat a small amount of fat to seal the outer surfaces of meats and vegetables. This produces a visually appealing, flavourful exterior with a moist,

tender flavourful interior.

4. Sauté – This preset temperature, done

prior to pressure cooking with lid removed, allows you to quickly soften vegetables in a small amount of fat or liquid without browning, and to cook items such as rice (Arborio, brown, Carnaroli, white, etc.) for pilafs and risottos.

5. Simmer –

This preset temperature allows you to cook liquids at a lower temperature. It is primarily used to finish cooking some items, i.e. to add ingredients to a risotto, sauce, or stew or to continue cooking process to achieve preferred texture.

6. Keep Warm – Holds and keeps cooked

food warm for up to 12 hours (see next page).

INSTRUCTIONS FOR USE

1. To remove lid, turn clockwise and lift.

2. Remove cooking pot from pressure cooker and add food and liquids as the recipe directs. NOTE: The total volume of food and liquid must not exceed 60% of the capacity of the cooking pot (figure 1). For foods such as dried vegetables and beans, or rice and grains, the total volume must not exceed 50% capacity (figure 2). Always use at least ½ cup

(125

ml) liquid when pressure cooking.

3. Wash the cooking pot in the dishwasher or with warm soapy water. Rinse with clean water, towel or air dry, and place into the pressure cooker.

4. To lock the lid in place: Remove any food residue from upper rim of cooking pot to ensure a proper seal. Make sure sealing ring is securely in place on sealing ring supporting cover (figure 3). Hold knob on supporting cover and press firmly over the centre post of inner lid to secure. Place lid on pressure cooker and turn it into position (figure 4).

5. Position the pressure limit valve as directed in figure 5 and 5a, ensuring it is set to the

position. The float in handle must be fully down to properly seal the pot before cooking.

6. Plug the power cord into the pressure cooker

and into the wall outlet. The LED

display will show

OPERATING INSTRUCTIONS

With the unit ON and the LED displayed, press the MENU button to select the desired cooking function. The function light will flash.

Select Low or High Pressure setting. Press TIME to select number of minutes

needed for pressure cooking. Time increases in 1-minute increments up to 4

0 minutes. Time increases in 5-minute

increments from 40 to 99 minutes. Press START/CANCEL to start cooking. The

pressure cooker will begin to heat. The float valve will rise as pressure builds. When the selected pressure level is reached, the light in lower right-hand corner of LED will stop flashing and remain lit. At this point pressure cooking begins and the timer will start to count down. The timer will not begin to count down until full pressure is reached, which may be several minutes after the float valve has fully risen.

Note: When cooking under pressure, the float will rise. The lid is double locked and cannot be opened. NEVER ATTEMPT TO

OPEN THE LID WHILE PRESSURE COOKING.

Automatic Keep Warm Feature

When LED display reaches

, the pressure cooker automatically shifts to Keep Warm temperature. The Keep Warm light will turn on and unit will beep to indicate cooking is complete.

NOTE: The Keep Warm setting should not be used for more than 12 hours. The quality or texture of the food will begin to change after 1 hour on Keep Warm. In the Keep Warm setting, a little condensation in the upper ring is normal.

To Reset or Cancel

Users can reset the function or cancel the timing setup anytime by pressing the START/CANCEL button.

To Remove Lid

When pressure cooking cycle is finished, the unit will automatically switch to the Keep Warm position. At this point you may choose to release pressure in 1 of 3 ways –

Natural Pressure Release, Quick Pressure Release, or a combination of both. The choice will be dictated by the particular food being cooked and indications in the recipe. If adapting your own recipe for pressure cooking, find a similar recipe in our recipe booklet and use that as a guide.

1. Natural Pressure Release – Following pressure cooking, allow the unit to remain on Keep Warm. The pressure will begin to drop – time for pressure to drop will depend on the amount of liquid in the pressure cooker and the length of time that pressure was maintained. Natural Pressure Release will take from 12 to 30 minutes. During this time cooking continues, so it is recommended for certain cuts of meats, and some desserts. When pressure is fully released, the pressure indicator will drop and the lid will unlock to open.

2. Quick Pressure Release – Following pressure cooking you will hear a series of beeps indicating the process is finished. Turn off and pull the handle of the pressure limit valve forward (see figures 6 and 6a). Do not touch with your hand. Use tongs or another tool.

Steam

will immediately begin to release through the valve. Keep face and hands away from steam as it is released, and do not release pressure under hanging cabinets, which can be damaged by steam. When pressure is fully released, the pressure indicator will drop and the lid will unlock to open. Using Quick Pressure Release stops the pressure cooking immediately. If further cooking is necessary, the unit may be returned to Pressure, or the food may be further cooked on the Simmer Setting.

(6a)

(6)

(5)

(5a)

(3)

(4)

(2)

(1)

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3. Combination Natural Pressure Release and Quick Pressure Release – For some recipes, we have chosen to use a combination of Natural Pressure Release and Quick Pressure Release. Allow Natural Pressure Release for the time indicated in the recipe (food will continue to cook slightly) followed by Quick Pressure Release.

WARNING: USE EXTREME CAUTION WHEN RELEASING PRESSURE. USE TONGS OR SIMILAR UTENSIL TO PULL HANDLE OF PRESSURE LIMIT VALVE FORWARD.

When float in handle is completely down, turn the lid clockwise and lift to remove.

SAFETY VALVES

There are seven safety devices installed in the pressure cooker to assure its reliability.

1. Open-and-Close Lid Safety Device The appliance will not start pressurizing until the lid is closed and locked properly.

The lid cannot be opened if the appliance

is filled with pressure.

2. Pressure Control Device The

correct pressure level is automatically maintained during the cooking cycle.

3. Pressure Limit Valve

The

pressure limit valve will release air automatically when the pressure inside exceeds the preset temperature.

4. Anti-Block Cover

events any food material from blocking

the pressure limit valve.

5. Pressure Relief Device

When

the pressure cooker reaches the maximum allowable pressure and temperature, the cooking pot will move down until lid separates from the sealing ring, releasing air pressure.

6. Thermostat

The

power will automatically shut off when the cooking pot temperature reaches the preset value, or the pressure cooker is heating without any food inside.

7. Thermal Fuse

The

circuit will be opened when the pressure cooker reaches the maximum temperature.

CLEANING

1. Unplug the power cord before cleaning.

2. Clean the outer body with a soft cloth such as a paper towel or microfiber cloth. Do not immerse the outer body in water or pour water into it.

3. Rinse the underside of the lid including the sealing ring, pressure limit valve, antiblock cover, air escape and float valve. Dry completely.

4. Clean area under upper ring with dampened cloth or micro fiber cloth. Do not use chemical cleaners.

5. Cooking pot is dishwasher-safe. To handclean the cooking pot, use a soft cloth or sponge and wipe. Be careful not to damage the inside coating. Never use harsh chemicals or scouring pads.

6. To clean sealing ring, hold the handle on the sealing ring supporting cover and pull the sealing ring up. After cleaning, put the sealing ring supporting cover back. Note the side with the handle should face outward. Do not put it upside down (figures 7 and 8).

7. To clean anti-block cover, carefully remove and clean, then replace (figures 9 and 10).

8. To clean the float valve, move the float gently, and rinse the food off the float valve and the sealing ring of the float valve (figure 11).

9. To clean the pressure limit valve, remove and rinse it with water, then replace it (figur

e 12).

10. Remove the condensation collector and clean it with water, then reinstall it. Clean the upper ring with a damp cloth.

TROUBLESHOOTING

No. Symptom Possible Reasons Solutions

1 L

id does not lock

The ring is not properly installed

The float is seized by the push rod

Reinstall the ring

Push the push rod with hands

annot open the lid

after air exhaust

The float is still up Press the float down

ir escapes from the

rim of the lid

No sealing ring was installed Food residue on sealing ring Sealing ring worn out Lid not locked properly

Install the sealing ring Clean sealing ring Replace the sealing ring Rotate lid fully

Air escapes from the float valve

Food stuck on the sealing ring of the float valve

The sealing ring on the float wore out

Clean the sealing ring

Replace the sealing ring

The float will not lift up

The pressure limit valve is not placed properly

Not enough food and water Air escaping from the rim

of the lid and the pressure limit valve

Place the device to pressure

Check recipe for proper quantity Call our Consumer Service Centre

toll free at 1-800-472-7606

(11)

(9) (10)

(7)

(8)

(12)

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WARRANTY LIMITED THREE-YEAR

WARRANTY

This warranty supersedes all previous warranties on the CuisinartTM Pressure Cooker. This warranty is available to consumers only. You are a consumer if you own a CuisinartTM Pressure Cooker that was purchased at retail for personal, family or household use. This warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your CuisinartTM Pressure Cooker will be free of defects in material or workmanship under normal home use for three years from the date of original purchase.

For warranty purposes, we would like to suggest that you register your product on-line at www.cuisinart. ca to facilitate verification of the date of original purchase. However, should you not wish to register on-line we recommend the consumer to maintain original receipt indicating proof of purchase. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

When calling our Authorized Service Centre for in warranty service please make reference to your model number and the manufacturing date code. This information can be found in the rating area on the body or underneath the base of your unit. The model number will follow the word Model: CPC600C. The manufacturing date code is a 4 or 5 digit number sometimes followed by a letter. Example, 70630K would designate year, month & day (2007, June 30th).

If your Pressure Cooker should prove to be defective within the warranty period, we will repair it or, if we think it necessary, replace it. To obtain warranty service, please call our Consumer Service Centre toll-free at 1-800-472-7606 or write to:

Cuisinart Canada 100 Conair Parkway Woodbridge, ON L4H 0L2

To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product. Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the product’s return. Please pay by cheque or money order.

NOTE: For added protection and secure handling of any Cuisinart® product that is being returned, we recommend you use a traceable, insured delivery service.

Your Cuisinart

Pressure Cooker has been manufactured to strict specifications and has been designed for use with the CuisinartTM Pressure Cooker authorized accessories and replacement parts for your model.

These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart. These warranties exclude all incidental or consequential damages.

BEFORE RETURNING YOUR CUISINART PRODUCT

Important: If the nonconforming product is to

be serviced by someone other than Cuisinart’s Authorized Service Centre, please remind the servicer to call our Consumer Service Centre to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the product is still under warranty.

Cuisinart

is a registered

trademark of Cuisinart

100 Conair Parkway

oodbridge, Ont.

L4H

0L2

Consumer Call Centre E-mail:

Consumer_Canada@Conair

.com

1-800-472-7606

Printed

in China

06CC25115

Page 6

TIPS AND HINTS

• Many family favourites can be easily adapted for preparation in your Cuisinart

™

Pressure Cooker – soups,

stews, side dishes and more.

• The amount of liquid needed is much less than for traditional cooking methods.

•

Never exceed the Maximum Fill Amount of the pressure cooker.

• Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will go to allow pr

oper locking.

• Hot foods/liquids will come to pressure more quickly than cold foods/liquids.

• When pressure cooking is completed, follow recipe instructions for releasing pressure. For Quick Pressure Release it is important to begin immediately upon completion of pr

essure cooking; otherwise foods will continue to cook, and may over

cook.

• Do not store pressure cooker with lid on tightly

. This saves on gasket wear

and tear.

• More nutrients are preserved during pressure cooking than with traditional cooking methods, as less liquid is used and thus fewer nutrients ar

e lost to

evaporation.

•

To adapt your own recipes, find a similar one in our cookbook and use it as a guide. In general, cooking time will be at least

⁄

to ½ of the traditional cooking time. Reduce your cooking liquid by at least half – you may need to “play” with your r

ecipe to get it right. You may wish to add vegetables at the end of cooking to avoid over

cooking. You can also use

the cooking charts provided as a guide.

• If something is almost cooked, use Simmer to complete cooking.

COOKING TIMES

Suggested Cooking Times for Poultry and Meats

Be sur

e to add at least 1 cup (250 ml) of liquid when pressure cooking meats for 45 minutes or less, and 1½ cups (375 ml) if cooking for longer amounts of time. Be sur

e to add vegetables such as chopped onions, carrots, and celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour. Most items are cooked on High Pressure unless otherwise indicated. For best results and flavour, most poultry and meats benefit from browning first. Cooking times will vary slightly due to individual size of pieces and starting temperatur

es.

Food Cooking Time Pressure Release Method

Chicken

Whole – up to 4 pounds (1.8 kg)

24 to 28 minutes

Quick Pressure Release

Chicken Breast, bone in, 3 pounds (1.5 kg)

9 to 10 minutes

Quick Pressure Release

Boneless Chicken Breast, 2 pounds (1 kg)

5 to 6 minutes

Quick Pressure Release

Thighs/Legs, bone in 9 to 12 minutes

Quick Pressure Release

Thighs/Legs, boneless 8 to 10 minutes

Quick Pressure Release

Beef

Pot Roast, Bottom Round, 3-3½ pounds (1.5-1.6 kg)

99 minutes

Natural Pressure Release

Brisket, 2½-2 pounds (1.1-1 kg)

55 minutes

Natural Pressure Release

Corned Beef Brisket

24 minutes per pound

Natural Pressure Release

Short Ribs, 2-3 inches (56 cm) thick

50 minutes

Natural Pressure Release

Stew – 1½ to 2-inch (4-5

cm) cubes

10 minutes

Natural Pressure Release (see recipe for Beef Stew for times with vegetables)

Lamb

Shanks, four, 12 ounces (340 g) each

24 minutes

Natural Pressure Release

Shoulder cubes for stew, about 1½ inches (2-2.5 cm)

22 to 25 minutes

Natural Pressure Release

Pork

Chops, Loin, bone in, ¾-1 inch thick

9-11 minutes, brown first

Quick Pressure Release

Boneless Shoulder Roast, about 3 pounds (1.5 kg)

50 to 55 minutes

Natural Pressure Release

Spareribs, cut into 2 to 3 rib pieces

22 to 28 minutes

Quick Pressure Release

Veal

Boneless Shoulder Roast

10 minutes per pound (weight is important to avoid overcooking)

Natural Pressure Release

Cubes for stew, 1½-2 inches (4-5 cm)

9 to 10 minutes

Natural Pressure Release

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Vegetables

Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup (125 ml) water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed. When cooking vegetables it is always best to under

cook, then allow additional time to steam – to avoid overcooking.

All cooking

Rice and Grains

Rice and grains cook best in a lar

ge amount of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains ar

e best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming. A general formula to follow, unless you are preparing a specific recipe or the chart below indicates otherwise, is to cook 2 cups (500 ml) of the rice or grain in 6½ cups (1.6 L) liquid with 1 to 2 tablespoons (15-30 ml) butter or oil. DO NOT COOK MORE THAN THIS AMOUNT

. The exception is white rice, which is cooked differently from

speciality rice and grains. Use specific directions for cooking white rice.

White Rice

Use this method for cooking long-grain or basmati rice. The texture will be mor

e moist and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a purchased broth). White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural Pressure Release, then Quick Pressure Release if any pressure remains. Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.

Food Cooking Time Pressure Release Method

Artichokes

4 medium/large, 8 to 10 ounces (225-285 g) each

7 to 9 minutes

Quick Pressure Release

Beans, Green or Yellow Waxy 1½ pounds (750 g), cut into 2-inch

(5 cm) lengths

1 to 2 minutes/Low Pressure

Quick Pressure Release

Beets,

medium-large

24 to 26 minutes

Quick Pressure Release

Broccoli,

cut into large florets

2 to 3 minutes

Quick Pressure Release

Cauliflower,

cut into large

florets

2 to 3 minutes

Quick Pressure Release

Carrots,

cut into 2-inch (5 cm)

lengths

8 minutes

Quick Pressure Release

Carrots,

½-inch (1.25 cm) slices

2 to 3 minutes

Quick Pressure Release

Corn,

4 to 6 ears

(use trivet/rack)

1 minute

Quick Pressure Release

Greens,

collards, kale, cut into

1-inch (2.5 cm) strips

5 to 7 minutes

Quick Pressure Release

Onions

2 to 4 minutes

Quick Pressure Release

Parsnips,

peeled, cut into

2-inch (5 cm) pieces

3 to 4 minutes

Quick Pressure Release

Parsnips,

½-inch (1.25 cm)

slices

1 to 2 minutes

Quick Pressure Release

Potatoes White,

medium quartered

5 to 7 minutes

Quick Pressure Release

Red,

new (2-3 oz [60-85 g] each)

5 to 8 minutes

Quick Pressure Release

Sweet, 2-inch (5 cm) cubes

5 to 6 minutes

Quick Pressure Release

Squash – Winter Acorn,

halved & seeded

6 to 8 minutes

Quick Pressure Release

Butternut,

peeled & sliced

3 to 4 minutes

Quick Pressure Release

Squash, Yellow Crookneck or Zucchini,

cut into ½-inch

(1.25 cm) slices

1 to 3 minutes

Quick Pressure Release

Rice/Grain Cooking Time/Pressure/Pressure Release

Aborio

Sauté rice in butter/oil until opaque. Add liquid. High Pressure for 6 minutes, followed by Quick Pressure Release.

Black Japonica, Brown Rice, Red Rice, Wehani Rice

High Pressure for 10 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release.

Wild Rice

High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release.

Amaranth (1 cup [250 ml] amaranth + 2 cups [500 ml] liquid/water)

High Pressure for 6 minutes. Quick Pressure Release. Followed by Simmer if too liquid.

Kamut

High

Pressure for 20 minutes. Natural Pressure for 10

minutes, followed by Quick Pressure Release.

Quinoa

(1½ cups [375 ml] quinoa + 2¼ cups [550 ml] liquid/water)

High Pressure for 2 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release.

Wheat Berries

High Pressure for 30 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release.

Rice Amount Liquid/Butter or Oil Yield (when fluffed)

1 cup (250 ml)

1½ cups (375 ml) + 1 tablespoon (15 ml) butter or oil

3 cups (750 ml)

1½ cups (375 ml)

2¼ cups (550 ml) + 1 tablespoon (15 ml) butter or oil

4 to 4½ cups (1-1.12 L)

2 cups (500 ml)

3 cups (750 ml) + 2 tablespoons (30 ml) butter or oil

5½ to 6 cups (1.3-1.5 L)

Page 8

Dried Beans

• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris. Rinse beans and drain.

•

Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking.

• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavour. Do not salt before cooking as salt inhibits cooking.

• Cook beans in large batches (1 pound beans [500 g] + 8 cups [2 L] water + seasonings + onion, garlic, herbs to taste + 4 teaspoons [60 ml] oil) and freeze in 1-cup [250 ml] amounts to add to other dishes.

• Never fill pr

essure cooker more than one-third full when cooking beans.

• Add 2 teaspoons [10 ml] oil per cup of beans to prevent foaming.

• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.

• When cooking beans, use High Pressure and Natural Pressure Release.

• If beans are not completely cooked (this is partially dependent on the age of the dried beans, something you will have no control over) select Simmer and allow the beans to simmer until cooked tender. As with vegetables it is better to undercook and allow to simmer to complete cooking.

RECIPES

Appetizers, Beans, Grains, Salads

Artichokes . . . . . . . . . . . . . . . . . . . . 16

Fava Bean Purée. . . . . . . . . . . . . . . 16

Hummus . . . . . . . . . . . . . . . . . . . . . 17

Savory Gorgonzola Cheesecake . . . 17 Not the Same Old Three-Bean Salad

. 18

Soups

Pasta e Fagioli . . . . . . . . . . . . . . . . 19

Cuban Black Bean Soup . . . . . . . . . 20

Lentil Soup . . . . . . . . . . . . . . . . . . . 20

Mushroom Barley Soup . . . . . . . . . 21

Brown Beef Stock . . . . . . . . . . . . . . 21

Side Dishes

Garlic & Herb Smashed Potatoes . . 22

Sweet Potato Purée . . . . . . . . . . . . 22

Rice Pilaf. . . . . . . . . . . . . . . . . . . . . 23

Corn Pudding . . . . . . . . . . . . . . . . . 23

Beet Salad with Feta, T

oasted Walnuts &

hampagne Vinaigrette. . . . . . . . . . 24

Entrées

Risotto Primavera . . . . . . . . . . . . . . 25

Risotto with Shrimp, Sugar Snap Peas &

Tarragon . . . . . . . . . . . . . . . . . . . 25

Chicken with Herb Dumplings . . . . 26

Curried Chicken Salad w

ith Apples & Almonds . . . . . . . . . . 27

Turkey Chili . . . . . . . . . . . . . . . . . . . 28

Meat Sauce for Pasta . . . . . . . . . . . 28

Mediterranean Brisket of B

eef/Pot Roast . . . . . . . . . . . . . . . . 29

Classic Beef Stew. . . . . . . . . . . . . . 30

Veal Shanks with Mushrooms &

Sun-Dried Tomatoes . . . . . . . . . . 30

Pork Chops with Balsamic, Onions &

Figs . . . . . . . . . . . . . . . . . . . . . . . 31

Pork Barbecue . . . . . . . . . . . . . . . . 32

Sausages with Peppers &

Onions . . . . . . . . . . . . . . . . . . . . . 32

Corned Beef with Vegetables . . . . . 33

Desserts

Lemon Cheesecake . . . . . . . . . . . . 33

Creamy Rice Pudding . . . . . . . . . . . 34

Ginger Steamed Pears with Vanilla B

ean Mascarpone Cream . . . . . . . . 34

Beans

(1 cup [250 ml])

Cooking Time

(soaked overnight)

Cooking Time (unsoaked) Yield

Black beans

20 to 25 minutes 28 to 32 minutes

2 cups

(500 ml)

Cannellini

18 to 22 minutes 33 to 38 minutes

2 cups

(500 ml)

Chickpeas

(Garbanzo Beans)

35 to 40 minutes 50 to 60 minutes

2½ cups (625 ml)

Great Northern

25 to 30 minutes 30 to 35 minutes

2¼ cups (550 ml)

Lentils

N.A. 8 to 10 minutes

2 cups

(500 ml)

Pinto

20 to 24 minutes

2¼ cups (550 ml)

Navy Beans

22 to 25 minutes 30 to 35 minutes

2 cups

(500 ml)

Red Beans

22 to 25 minutes 30 to 35 minutes

2 cups

(500 ml)

Soybeans

26 to 33 minutes 33 to 40 minutes

1¼ cups (300 ml)

3 cups (750 ml)

4¼ cups (1.2 L) + 2 tablespoons (30 ml) butter or oil

7½ to 8 cups (1.8-2 L)

4 cups (1 L) 5 cups (1.25 L) + 2 tablespoons (30 ml)

butter or oil

11 to 12 cups (2.75-3 L)

Page 9

Artichokes

Perfect artichokes, ready in just

8 minutes!

Makes 4 artichokes

4 medium artichokes (about 6 to 7 ounces each)

2 lemons, cut in half

Place 1 cup (250 ml) of water with the juice of one lemon in the cooking pot of the Cuisinart

™

Pressure Cooker.

Prepare artichokes by cutting the stem off at the base, cut ¹⁄³ off the top, and trim off the outer layers of tough leaves. A further, optional step is to open up the leaves at the top and remove the choke (the inner thorny leaves and fuzz) with a melon baller or spoon.

Rub the cut parts of the artichoke with the remaining lemon halves. Place them top down in the pot. Lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release all of the steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Serve immediately with melted butter or your favourite dipping sauce.

Nutritional information per serving (one artichoke):

Calories 89 (8% from fat) • carb. 18g • pro. 6g

•

fat 1g • sat. fat 0g • chol. 0mg • sod. 105mg

•

calc. 42mg • fiber 8g

Fava Bean Purée

Prepare this springtime favourite year round

with dried fava beans. Serve on crostini,

bruschetta, or pita crisps with a drizzle of extra virgin olive oil and a shaving of

Parmesan, or serve puréed as a side dish

with roast spring lamb.

Makes about 4 cups (1 L)

1 pound dried fava beans, rinsed 4 cups (1 L) water 1 bay leaf 1 cup (250 ml) chopped onion 1 clove garlic, peeled ¼ cup (50 ml) extra virgin olive oil 2 tablespoons (30 ml) fresh lemon

juice

1 teaspoon (5 ml) kosher salt

Place fava beans in cooking pot of Cuisinart™ Pressure Cooker with water and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 18 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Drain beans, and discard bay leaf. When cool enough to handle, remove tough outer shells.

Place partially cooked beans in cooking pot with chopped onion, garlic, and ½ cup (125 ml) water. Select High Pressure and set timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Transfer bean mixture to a food processor fitted with metal chopping blade. Add olive oil, lemon juice, and salt. Process until completely puréed, smooth and creamy. Serve warm, or chill until ready to serve.

Nutritional information per serving (¼ cup [50 ml]):

Calories 82 (38% from fat) • carb. 10g • pro. 3g

•

fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg

•

calc. 18mg • fiber 2

Hummus

Makes about 2 cups (500 ml)

1 cup (250 ml) garbanzo beans (chickpeas)

4 cups (1 L) water 1 tablespoon (15 ml) fresh

parsley leaves 1 small garlic clove 2 tablespoons (30 ml) tahini 1 teaspoon (5 ml) kosher salt 1 to 2 tablespoons (15-30 ml) lemon juice 5 tablespoons (75 ml) water ¼ cup (50 ml) olive oil

Place garbanzo beans and water in cooking pot of Cuisinart™ Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 40 minutes. When audible beep sounds use Natural Pressure Release to release all of the pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test garbanzos; if still firm, select Simmer and cook until they reach soft consistency. (Garbanzo beans will also continue to cook as they sit in the hot water.) Strain.

Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving

(2 tablespoons [30 ml]):

Calories

60 (70% from fat) • carb. 3g • pro. 1g

•

fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg

•

calc. 11mg • fiber 3g

Savoury Gorgonzola

Cheesecake

Serve with crackers or bread with an

aperitif, wine or port, or add a slice to a

ightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the

plate would be perfect.

Makes one 7-inch (18 cm) cheesecake,

16 slices

2 teaspoons (10 ml) unsalted butter, melted

3 tablespoons (45 ml) walnut halves and pieces, toasted

1½ pounds (750 g) cream cheese (do not use lowfat), at room temperature, cut into 1-inch (2.5 cm) pieces

3 large eggs, at room temperature 2 teaspoons (10 ml) fresh lemon juice 1 teaspoon (5 ml) rubbed sage ¹/8 teaspoon (0.5 ml) freshly ground

white pepper 1 cup (250 ml) Gorgonzola dolce,

crumbled

Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16 inches [41 x 41 cm]) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. Brush the interior of the pan with melted butter.

Place the walnuts in a food processor fitted with the metal chopping blade and pulse until chopped finely. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom.

Place the cream cheese in the food processor and process until smooth, about 1 minute. Scrape the work bowl, process 30 seconds longer. Add the eggs, lemon juice, sage and pepper. Process until smooth, 1 minute. Scrape the work bowl and process 15 seconds longer. Sprinkle the Gorgonzola over the cream cheese mixture and pulse 10 times to incorporate. Pour into prepared pan.

Place trivet/rack in the cooking pot and add 2 cups (500 ml) of hot water to the pot.

Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then

Page 10

fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle.”

Place on counter and set filled springform pan in the centre. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet.

Cover and lock lid in place. Select High Pressure and set timer for 16 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. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. Dab gently with a paper towel to remove any accumulated condensation from the top of the cheesecake. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.

Serve with crackers or slices of crusty breads. May also be sliced and served on tender greens as a salad. Garnish with fresh fruit such as sliced pears, apples or figs.

Nutritional information per serving

(

¹/

of cheesecake):

Calories 206 (84% from fat) • carb. 2g • pro. 7g

•

fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg

•

calc. 85mg • fiber 0g

Not the Same Old Three-Bean Salad

Dressed with an Asian-inspired vinaigrette,

this bean salad also includes fresh corn and

green beans, edamame, and the bright

lavour of dried cranberries.

Makes 9 cups (2.25 L)

3 tablespoons (45 ml) sherry vinegar 2 tablespoons (30 ml) fresh lime juice 1½ tablespoons (25 ml) low-sodium

soy sauce 1½ tablespoons (25 ml) honey 1½ teaspoons (25 ml) finely chopped

fresh ginger 1 teaspoon (5 ml) Asian chili paste

with garlic ²⁄³ cup (150 ml) vegetable oil 4 ears fresh corn, husks and

silks removed 8 ounces (225 g) green beans, cut into

½-inch (1.25 cm) pieces on the diagonal

1½ cups (375 ml) frozen edamame (soybeans)

1 cup (250 ml) pink, pinto, black or cannellini beans, rinsed, drained and picked over

1 cup (250 ml) thinly sliced celery 1 cup (250 ml) chopped (½x¼-inch

[1.25 x 0.6 cm] strips) red bell pepper

¾ cup (175 ml) dried cranberries ½ cup (125 ml) chopped red onion kosher salt and freshly ground

pepper to taste

Place sherry vinegar, lime juice, soy sauce, honey, ginger, and chili paste in a medium bowl. Whisk to combine, and while whisking, add oil in a slow, steady stream, whisking until an emulsion is formed. (This may also be done in a blender or food processor.) You will have about 1 cup (250 ml) of the vinaigrette dressing. Let stand while preparing the rest of the salad and allow the flavours to blend.

Place trivet/rack in the cooking pot and place corn on rack. Add one cup of water to the cooking pot. Select High Pressure and set for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove corn and plunge into a bowl of ice water to stop

cooking. Place green beans on a 16-inch (41 cm) square sheet of parchment paper and bring corners together. Place on trivet/ rack. Select High Pressure and set time for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove green beans and plunge into ice water to stop cooking. Remove trivet, rack. Add edamame to cooking pot. Stir in hot water for 30 to 40 seconds. Remove and plunge immediately into a bowl of ice water to stop cooking. Drain all vegetables. Place on layered paper towels to complete draining.

Add 2 cups (500 ml) water to the water in the cooking pot. Add dried beans to pot. Select High Pressure and set cooking time for 11 minutes. When the audible beep sounds, use Natural Pressure Release. Test for doneness. If not completely tender, select Simmer and simmer until tender. Drain, plunge into ice water and drain again.

Cut corn from cobs and place in a large bowl with the celery, red pepper, dried cranberries, and red onions. Add cooked drained pink beans, and ²⁄³

of the vinaigrette (stir with whisk if it has separated). Toss gently to combine. Cover and refrigerate if not serving immediately. Stir green beans and edamame into the salad just before serving. Season to taste with salt and pepper. Transfer to a decorative bowl to serve.

Nutritional information per serving (½ cup [125 ml]):

Calories 123 (34% from fat) • carb. 17g • pro. 4g

•

fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg

•

calc. 32mg • fiber 5g

Pasta e Fagioli

Try our hearty and healthy vegetarian

version of this classic Italian soup.

Makes about 12 cups (3 L) soup

1 tablespoon (15 ml) extra virgin olive oil

1½ cups (375 ml) chopped onion 1 cup (250 ml) diced (½-inch [1.25 ml])

carrot ½ cup (125 ml) sliced celery 3 cloves garlic, peeled and minced 2 teaspoons (10 ml) Italian herb blend,

divided 6 cups (1.5 L) water 1 pound (500 g) dry cannellini or white

beans, rinsed and picked over

1 bay leaf 4 cups (1 L) low-sodium vegetable or

chicken broth/stock 2 cans (14 ounces [396 g] each) diced

tomatoes with juice 1 teaspoon (5 ml) kosher or sea salt 1½ cups (375 ml) tubetti, small

macaroni, or small shell pasta chopped fresh parsley freshly grated, shaved or

shredded Parmesan or Grana Padano® cheese

Select Sauté and add oil to the cooking pot. Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon (5 ml) of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.

When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids reach boiling point, add pasta and cook according to package directions to al dente. Turn to Keep Warm to hold soup until ready to serve. Remove and discard bay leaf before serving.

Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.

Nutritional information per serving (one cup [250 ml]):

Calories 246 (11% from fat) • carb. 46g • pro. 11g

•

fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg

•

calc. 111mg • fiber 12g

Page 11

Cuban Black Bean

Soup

Makes about 10 cups (2.5 L)

1 tablespoon (15 ml) extra virgin olive oil

12 ounces (340 g) smoked spicy chicken, turkey, or pork sausage

1½ cups (375 ml) chopped onion 1¼ cups (300 ml) chopped red bell

pepper, divided 3 garlic cloves, peeled and chopped 1 tablespoon (15 ml) oregano 1 teaspoon (5 ml) cumin ½ teaspoon (2 ml) coriander 6 cups (1.5 L) water 1 pound (500 g) dry black beans,

picked over, rinsed and drained 1 ham hock (about 1 pound [500 g])

or smoked turkey wing 1 bay leaf ¼ teaspoon (1 ml) cayenne ¹⁄³

cup (75 ml) dry sherry 1 tablespoon (15 ml) red

wine vinegar 1 teaspoon (5 ml) kosher salt

Add oil to the cooking pot of the Cuisinart™ Pressure Cooker. Select Brown and let oil heat for 3 to 4 minutes. When oil is hot, cook the sausages until browned, about 4 to 5 minutes on each side. Turn off. Remove, slice into ½-inch (1.25 cm) pieces and refrigerate until ready to use.

Select Sauté, add chopped onions, ¾ cup (175 ml) of the chopped red bell pepper, garlic, oregano, cumin, and coriander. Sauté, stirring until onions are translucent and tender, about 3 to 4 minutes. Add the water, black beans, ham hock, and bay leaf. Cover and lock lid in place. Select High Pressure, and set timer for 30 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.

When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Select Simmer. Remove ham hock and bay leaf; discard bay leaf. Use a hand blender (unplug pressure cooker first and use blender carefully to avoid scratching nonstick cooking pot) or potato masher to smash beans to desired texture. Slice reserved sausage and add to soup.

When hock is cool enough to handle, remove meat from ham hock and shred, add shredded meat to soup; discard bone and fat. Add cayenne, sherry, vinegar, and salt, simmer for 15 to 20 minutes to allow flavours to blend. Turn to Keep Warm to hold soup until ready to serve.

Serve in warmed bowls as desired with freshly chopped parsley, sour cream and diced avocado. Soup may also be served with a scoop of cooked rice.

Nutritional information per serving (one cup [250 ml]):

Calories 140 (20% from fat) carb. 16g • pro. 10g

•

fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg

•

calc. 35mg • fiber 5g

Lentil Soup

Makes 8 cups (2 L)

1 tablespoon (15 ml) olive oil 1 medium onion, chopped,

about 1 cup (250 ml) 1 medium carrot, cut into ¼-inch

(0.6 cm) dice, about 1 cup (250 ml) 2 cloves garlic, thinly sliced ½ bay leaf 1 pound (500 g) dried brown lentils 5 cups (1.25 L) chicken broth 1¼ teaspoons (8.75 ml) kosher salt ¼ teaspoon (1 ml) ground black

pepper ½ teaspoon (2 ml) lemon juice

Place oil in the cooking pot of the Cuisinart Pressure Cooker. Select Sauté. Allow oil to heat for a few minutes and then stir the chopped onions into the pot. Sauté for about 1 to 2 minutes, until onions start to soften. Stir in the carrots. Sauté vegetables for about 4 minutes, stirring occasionally, until soft and slightly golden. Stir in garlic and sauté for another minute or two, until garlic becomes aromatic.

Add bay leaf, lentils, and chicken broth to the pot. Lock lid in place. Select High Pressure. Set timer for 8 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Remove and discard bay leaf. Stir in salt, pepper, and lemon juice. Taste and adjust seasonings accordingly. Serve immediately.

Notes: Vary the soup by adding chopped fresh spinach or serve with freshly grated Parmesan cheese.

Nutritional information per serving (one cup [250 ml]):

Calories 110 (16% from fat) • carb. 16g • pro. 7g

• fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g

Mushroom Barley Soup

Makes about 8 cups (2 L)

1 tablespoon (15 ml) unsalted butter 1 medium onion, chopped,

about 1 cup (250 ml) 2 medium carrots, peeled and cut

into ¼-inch (0.6 cm) dice 3 cloves garlic, smashed 16 ounces (453 g) mushrooms, sliced ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) fresh thyme,

chopped ¹⁄³ cup (75 ml) sherry ¾ cup (175 ml) pearl barley 1 bay leaf 5 cups (1.25 L) chicken broth ½ teaspoon (2 ml) fresh ground pepper 2 tablespoons (30 ml) chopped fresh

parsley (about 5 sprigs)

Place the butter in the cooking pot of the Cuisinart

™

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, sliced 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 (30 ml) of sherry. Serve immediately.

Nutritional information per serving (one cup [250 ml]):

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

•

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

•

calc. 21mg • fiber 4g

Brown Beef Stock

Makes 8 cups (2 L)

2½ pounds (1.1 kg) beef and/or veal bones

1 pound (500 g) beef chuck or other

stew beef, cut into 1-inch (2.5 cm)

cubes 2 large carrots, peeled, cut into

3-inch (6 cm) lengths 2 ribs celery, cut into 3-inch

lengths 2 large onions, peeled and

quartered 2 tablespoons (30 ml) olive or

vegetable oil 6 chives 6 sprigs parsley 6 sprigs thyme 3 cloves garlic 12 peppercorns

Preheat oven to 425°F (220°C). 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. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups (2 L) 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 lid carefully, tilting away from you to allow steam to disperse.

Strain solids from stock and discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze.

Tip: Freeze in 1-cup (250 ml) amounts to have ready to thaw and use.

Page 12

Nutritional information per serving (one cup [250 ml]):

Calories 17 (1% from fat) • carb. 18g • pro. 38g

•

fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg

•

calc. 14mg • fiber 0g

Garlic & Herb Smashed

Potatoes

Old-fashioned comfort food at its best. For

basic mashed potatoes,

mit the garlic and herbs.

Makes about 6 cups (1.5 L)

(12 servings)

3 pounds (1.5 kg) Yukon gold or russet potatoes

4 cups (1 L) water 10-12 cloves garlic, peeled 2 teaspoons (10 ml) kosher salt,

divided 1 teaspoon (5 ml) white vinegar ¾ cup (175 ml) reduced fat milk ¼ cup (50 ml) half-&-half 3 tablespoons (45 ml) unsalted

butter, cut into ½-inch (1.25 cm) pieces

¼ cup (50 ml) chopped fresh chives ¼ cup (50 ml) chopped fresh parsley ¼ teaspoon (50 ml) freshly ground

white or black pepper

Peel the potatoes and cut into ½-inch (1.25 cm) slices. Place the potatoes, water, garlic, 1 teaspoon (5 ml) of the kosher salt, and vinegar in the cooking pot of the Cuisinart™ Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off. While potatoes are cooking, combine milk with half-&-half and heat to a simmer (gentle bubbles at edges) in a saucepan or in the microwave.

Remove cooking pot and drain water from potatoes. Return cooking pot to Pressure Cooker and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly. Sprinkle with remaining salt. Add heated milk mixture to the cooking pot, and using a potato masher suitable for nonstick cookware, mash the potatoes to break up. Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach

the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 3g

•

fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg

•

calc. 42mg • fiber 2g

Sweet Potato Purée

A nice, subtle side dish – makes a great

substitute for the regular white potato.

Makes about 4½ cups (1.1 L),

bout 8 to 10 servings

3 pounds (1.5 kg) sweet potatoes, peeled and cut into 2-inch (5 cm) cubes

1 cup (250 ml) water 2 tablespoons (30 ml) unsalted

butter, room temperature 1½ teaspoons (7 ml) kosher salt 2 teaspoons (10 ml) packed

brown sugar 2 teaspoons (10 ml) lemon juice pinch ground cinnamon pinch ground nutmeg

Place cubed sweet potatoes and water into cooking pot of the Cuisinart™ Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 6 minutes. When audible beep sounds use Quick Pressure Release to release steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Strain sweet potatoes and place in large mixing bowl. Mash with potato masher or hand mixer. Once thoroughly mashed, add remaining ingredients. Taste and adjust seasoning accordingly. Serve immediately.

Nutritional information per serving

(based on 10 servings):

Calories

186 (12% from fat) • carb. 39g • pro. 2g

•

fat 3g • sat. fat 1g • chol. 6mg • sod. 214mg

•

calc. 26mg • fiber 6g

Rice Pilaf

Makes 6 cups (1.5 L)

1½ tablespoons (25 ml) unsalted butter

1 medium onion, finely chopped (about 1 cup [250 ml])

1 medium carrot, finely chopped 1 celery stalk, finely chopped 2 cups (500 ml) long grain

white rice ¼ teaspoon (1 ml) kosher salt 3 cups (750 ml) chicken broth sage leaf (optional)

Place the butter in the cooking pot of the Cuisinart™ Pressure Cooker. Select Sauté and let butter heat for 2 to 3 minutes. When hot, add the chopped onions, carrots, and celery. Cook, stirring now and then, until onions are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add salt, broth, and sage leaf. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds wait 3 minutes and then use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Fluff rice and serve immediately.

Nutritional information per serving (½ cup [125 ml]):

Calories 137 (12% from fat) • carb. 26g • pro. 3g

•

fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg

•

calc. 17mg • fiber 1g

Corn Pudding

Makes 8 servings

2 teaspoons (10 ml) unsalted butter, plus extra for coating soufflé dish

1 cup (250 ml) chopped onion 1 pound (500 g) cut corn, fresh or

frozen, thawed and patted dry (about 8 ears, or 4 cups [1 L]), divided

4 large eggs 2 cups (500 ml) evaporated fat free

milk, not reconstituted ¼ cup (50 ml) yellow cornmeal 1 teaspoon (5 ml) salt ½ teaspoon (2 ml) freshly ground

pepper to taste 2-4 drops hot sauce 2 cups (500 ml) water

Coat a 2-quart (2.2 L) ceramic soufflé dish (8-inch [20 cm] diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16 inches (41 cm) square and lightly butter an 8-inch (20 cm) round in its centre. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (

5 cm) wide to make a “cradle” and

reserve.

Melt butter in a 10-inch (25 cm) skillet over medium high heat. Add onion. Cook, stirring about 5 minutes (until translucent). Reserve.

Place 2 cups (500 ml) of corn in work bowl of a Cuisinart® Food Processor. Pulse four or five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining 2 cups (500 ml) corn in a 1½-quart mixing bowl, sprinkle with cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt, pepper and hot sauce to taste. Transfer to prepared soufflé dish.

Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the soufflé dish. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet – twist together to form a “handle”.

Page 13

Place trivet/rack in the Cooking Pot and add 2 cups (500 ml) of cold water. Using the foil cradle to help lift the dish and carefully lower the dish into the pot and place on the trivet/rack.

Cover and lock lid in place. Select High Pressure and set timer for 30 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. Remove bread pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving.

Nutritional information per serving:

Calories 174 (23% from fat) • carb. 24g • pro. 10g

•

fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg

•

calc. 200mg • fiber 2g

Beet Salad with Feta,

Toasted Walnuts

Champagne

Vinaigrette

Makes about 8 cups (2 L) ,

8 to 12 servings

3 pounds (1.5 kg) golden or red beets, scrubbed clean, ends trimmed

1 cup (250 ml0 water 1 medium-large Vidalia or other

sweet onion (8 ounces [226 g]),

thinly sliced ½ cup (125 ml) toasted walnuts ½ cup (125 ml) medium packed

Italian (flat) parsley leaves 1 large clove garlic, peeled 1 small shallot (½ ounce [15 g]),

peeled 3 tablespoons (45 ml) Champagne

vinegar (or white balsamic vinegar)

½ teaspoon (2 ml) Dijon-style mustard

½ teaspoon (2 ml) honey ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground

pepper

6 tablespoons (90 ml) mild-

flavoured extra virgin olive oil

3 ounces (85 g) feta cheese, crumbled

Place beets on rack/trivet with 1 cup (250 ml) of water in the cooking pot of the Cuisinart™ Pressure Cooker.

Cover and lock lid into place. Select High Pressure and set timer for 25 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test beets with a tip of a paring knife. If knife does not pierce beet easily, select Simmer until beets are done. Once beets are done remove and reserve until cool.

Once beets are cool enough to handle, peel and cut into ½-inch (1.25 cm) dice and place in large mixing bowl with sliced onions.

Place walnuts in work bowl of food processor fitted with metal chopping blade, pulse to chop, 5 times; remove and reserve. Place parsley in work bowl, pulse to chop, about 15 times; remove and reserve. With machine running, drop garlic and shallot down small feed tube and process to chop finely, about 5 seconds. Scrape work bowl. Add vinegar, mustard, honey, salt, and pepper. With machine running add oil slowly through small feed tube and process until emulsified, about 15 seconds; remove and reserve.

Toss vinaigrette with reserved beets and onions. Arrange in a decorative bowl and sprinkle with remaining parsley, crumbled feta, and chopped toasted walnuts. Serve as is or on a bed of baby greens and spinach that has been tossed with remaining vinaigrette.

Nutritional information per serving

(based on 12 servings):

Calories

154 (57% from fat) • carb. 13g • pro. 4g

•

fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg

•

calc. 61mg • fiber 2g

Risotto Primavera

Makes about 8 cups (2 L)

(4 entrée servings,

first-course servings)

1 tablespoon (15 ml) extra virgin olive oil

1 tablespoon (15 ml) unsalted butter

½ cup (125 ml) finely chopped shallots or onions

½ cup (125 ml) finely diced (

⁄

-inch [3 cm]) carrots ¼ cup (50 ml) finely diced (

⁄

-inch [0.3 cm]) celery 1 clove garlic, peeled and finely

chopped 2 teaspoons (10 ml) basil 2 cups (500 ml) Arborio rice ½ cup (125 ml) dry white wine

or vermouth 1 teaspoon (5 ml) kosher salt 5 cups (1.25 L) low-sodium chicken

or vegetable broth/stock, divided ½ pound (250 g) asparagus, cut

into 1-inch (2.5 cm) lengths 1 cup (250 ml) peas (fresh or

frozen thawed) 1 cup (250 ml) shredded snow

peas 1 cup (250 ml) diced zucchini

(remove and discard seeds before dicing)

1 cup (250 ml) shredded Fontina cheese

¼ cup (50 ml) freshly grated Parmesan or Asiago cheese

½ cup (125 ml) chopped fresh parsley

Place the oil and butter in the cooking pot of the Cuisinart™ Pressure Cooker. Select Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and basil. Cook, stirring now and then, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt, stir. Cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4½ cups (1.1 L) of the broth/stock and stir. Cover and lock lid in place. Select High Pressure and set timer

for 6 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Select Simmer. Add remaining ½ cup (

125 ml) of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 1 to 2 minutes. Stir in asparagus, peas, snow peas, and zucchini. Cook, stirring, bright green and crisp tender to taste. Stir in cheeses and cook 1 minute.

Serve in warmed soup plates and sprinkle with fresh parsley. If desired pass more grated Parmesan or Asiago.

Nutritional information per serving

(based on 4 servings):

Calories

281 (37% from fat) • carb. 26g • pro. 12g

•

fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg

•

calc. 193mg • fiber 2g

Risotto with Shrimp,

Sugar Snap Peas

Tarragon

Makes about 8 cups (2 L)

(4 entrée servings,

first course servings)

1 tablespoon (15 ml) extra virgin olive oil

1 tablespoon (15 ml) unsalted butter

½ cup (125 ml) finely chopped shallot or onion

½ cup (125 ml) finely diced (

⁄

-inch [0.3 cm]) carrot

1 clove garlic, peeled and finely chopped

2 teaspoons (10 ml) tarragon 2 cups (500 ml) Arborio rice ½ cup (125 ml) dry white wine

or vermouth 1 teaspoon (5 ml) kosher salt 5 cups (1.25 L) low-sodium chicken

or vegetable broth/stock, divided 1½ pounds (750 g) medium

(31-40 count) shrimp, peeled and deveined

¾ pound (340 g) sugar snap peas, tipped and topped, strings removed shaved manchego cheese or lemon wedges/slices

Page 14

fresh tarragon sprig for garnish, optional

Place the oil and butter in the cooking pot of the Cuisinart™ Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and tarragon. Cook, stirring now and then, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt, stir. Cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4½ cups (1.1 L) of the broth/stock and stir. Cover and set on High Pressure for 6 minutes. When done cooking use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse.

Set on Simmer. Add remaining ½ cup (125 ml) of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1½ to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and crisp tender.

Serve in warmed soup plates with either shaved manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon.

Nutritional information per serving

(based on 4 servings):

Calories

288 (18% from fat) • carb. 25g • pro. 29g

• fat 5g • sat. fat 2g • chol. 226mg • sod. 883mg

•

calc. 69mg • fiber 1g

Chicken with Herb

Dumplings

Old-fashioned comfort food in just a little

bit of time.

Makes 4 servings

¼ cup (50 ml) unbleached all-purpose flour

1½ teaspoons (7 ml) kosher salt,

divided

½ teaspoon (2 ml) freshly ground black pepper

8 skinless chicken thighs (about 3 pounds [1.5 kg]), bone in, trimmed of all visible fat

2 tablespoons (30 ml) unsalted butter

1½ cups (375 ml) chopped onion 1 cup (250 ml) sliced celery 1 teaspoon (5 ml) dry thyme or

fines herbes 12 ounces (340 g) baby cut carrots 2½ cups (625 ml) low-sodium

chicken stock or broth ½ cup (125 ml) dry white wine 2-3 sprigs fresh parsley 1 bay leaf 1 recipe Herb Dumplings (follows)

Combine flour, ½ teaspoon (2 ml) of the salt, and pepper. Dust chicken lightly with seasoned flour. Place half the butter in cooking pot and select Browning. When butter is melted and bubbly, add 4 chicken thighs to the cooking pot. Cook for 3 to 4 minutes on each side to brown. Transfer to a platter and repeat with remaining chicken. Select Sauté. Add onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth, and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf.

Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. While chicken is cooking, prepare Herb Dumplings. When audible beep sounds, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard parsley sprigs and bay leaf.

Select Sauté. When chicken mixture begins to bubble, arrange dumplings on top. Cover loosely (do not lock lid in place), and cook for 10 to 15 minutes, until dumplings are puffed and cooked through. Serve hot.

Nutritional information per serving

(including dumplings):

Calories

732 (50% from fat) • carb. 102mg

•

pro. 90g • fat 15g • sat. fat 12g • chol. 412mg

•

sod. 248mg • calc. 425mg • fiber 7g

Herb Dumplings

Makes 8 dumplings

2 cups (500 ml) unbleached all-purpose flour

1 tablespoon (15 ml) baking powder ½ teaspoon (2 ml) salt 5 tablespoons (75 ml) unsalted butter 1 large egg, lightly beaten ¾ cup (175 ml) buttermilk ¼ cup (50 ml) chopped fresh parsley 1 teaspoon (5 ml) fresh thyme leaves

Place flour, baking powder, and salt in a medium bowl; stir to combine. Use a pastry blender or 2 forks to cut in butter until mixture resembles a coarse meal. (This may also be done in a food processor fitted with the metal chopping blade.)

Stir in egg and buttermilk, and mix until the dough just comes together. Place on a floured surface and dust with flour. Using floured hands, turn and fold 4 times. Pat out to a 1-inch (2.5 cm) thickness. Cut into 8 equal pieces.

This recipe may also be used to make biscuits. Roll out to ¾-inch (2 cm) thickness and cut into 12 pieces. Bake on a parchment lined baking sheet in a preheated 400°F (200°C) oven for 18 to 22 minutes.

Nutritional information per serving (2 dumplings):

Calories 377 (40% from fat) • carb. 47g • pro. 10g

•

fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg

•

calc. 290mg • fiber 2g

Curried Chicken Salad

with Apples &

oasted Almonds

Prepare this summertime favourite without

heating up the kitchen!

Use our recipe or your own favourite.

Makes 6 to 8 servings

1 medium onion, peeled and quartered

1 carrot, peeled and cut into 1-inch

(2.5 cm) pieces

1 rib celery, cut into 1-inch (2.5 cm) pieces

8 peppercorns 1 cup (250 ml) water or low-sodium

chicken broth/stock 3 pounds (1.5 kg) chicken breast

halves, bone in, skin on ¾ cup (175 ml) lowfat mayonnaise –

or more to taste 2-3 tablespoons (30-45 ml) curry powder ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground black

pepper 2 cups (500 ml) diced apples (½-inch

[1.25 cm] dice) or 1 cup apples + 1 cup (250 ml) halved grapes

1 cup (250 ml) sliced celery 1 cup (250 ml) toasted slivered

almonds 2 tablespoons (30 ml) finely chopped

onion or shallot

Place onion, carrot, celery, peppercorns and water or broth in cooking pot. Insert trivet/ rack in cooking pot. Arrange chicken on rack. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds, use Natural Pressure Release for 10 minutes, then release any remaining pressure using Quick Pressure Release. Transfer chicken to a bowl. Strain liquid and pour over chicken. Allow chicken to cool in cooking liquid.

To prepare chicken salad, remove chicken from cooking liquid. (If chilled, the liquid will have congealed – it has wonderful flavour; save for other recipes using chicken stock. It may be frozen.) Remove and discard skin and bones. Cut or tear the chicken into ½

-inch (1.25 cml) pieces and reserve.

Page 15

Place mayonnaise, curry powder, salt, and pepper in a large bowl and stir with a whisk. Add the apples (and grapes if using), celery, toasted almonds, and onions/shallots. Stir well. Add cut/shredded chicken and stir to combine. Cover and chill until ready to serve.

Nutritional information per serving

(based on 8 servings):

Calories

381 (53% from fat ) • carb. 14g • pro. 32g

•

fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg

•

calc. 91mg • fiber 4g

Turkey Chili

Makes about 8 cups (2 L)

2 tablespoons (30 ml) extra virgin olive oil

3 pounds (1.5 kg) ground turkey (6-7% fat)

2 cups (500 ml) chopped onion 1 red or yellow bell pepper, cut into

½-inch (1.25 cm) dice 4 cloves garlic, peeled and chopped 3 tablespoons (45 ml) chili powder 1½ teaspoons (7 ml) ground cumin 1 teaspoon (5 ml) ground allspice 1 teaspoon (5 ml) ground cinnamon 1 teaspoon (5 ml) ground coriander 1 teaspoon (5 ml) oregano 2 cans (14-15 ounces [396-425 g]

each) diced tomatoes with juices

¼ cup (50 ml) low-sodium chicken

broth or stock

1 teaspoon (5 ml) kosher salt, or to taste

1 bay leaf 2 tablespoons (30 ml) cornmeal

Add 1 tablespoon (15 ml) of the oil to the cooking pot of the Cuisinart™ Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground turkey about ½ pound (250 g) at a time, adding more oil as needed, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, pepper, and garlic to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent. Stir in the chili powder, cumin, allspice, cinnamon, coriander

and oregano. Cook for 2 to 3 minutes until aromatic. Stir in reserved meat, tomatoes, chicken broth/stock, salt, and bay leaf.

Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, turn off and remove lid, tilting away from you to allow steam to disperse. Stir cornmeal into chili and select Simmer. Simmer chili for 10 to 15 minutes to allow the cornmeal to thicken it.

Remove and discard bay leaf before serving.

Nutritional information per serving (one cup [250 ml]):

Calories 355 (50% from fat) • carb. 14g • pro. 14g

•

fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg

•

calc. 51mg • fiber 4g

Meat Sauce for Pasta

Makes about 10 cups (2.5 L)

2-3 tablespoons (30-45 ml) good quality olive oil

2 pounds (1 kg) lean ground beef round

1½ cups (375 ml) chopped onion ¾ cup (175 ml) finely chopped carrot ¹⁄³ cup (75 ml) finely chopped celery 2 cloves garlic, peeled 2 teaspoons (10 ml) basil ½ cup (125 ml) dry wine (red or white) 3 cans (14-15 ounces [396-425 g]

each) diced tomatoes 1 can (6-ounce [170 g]) tomato paste

(salt free if available) ½ cup (125 ml) water 1 bay leaf 1 teaspoon (5 ml) kosher salt

Add 1 tablespoon (15 ml) of the oil to the cooking pot of the Cuisinart™ Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half. Add

the tomatoes, tomato paste, water, bay leaf, and salt to the cooking pot and stir. Return the ground beef and any accumulated juices to the cooking pot. Turn off.

Cover and lock lid in place. Select High Pressure and set timer for 20 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. Remove and discard bay leaf before serving.

Serve with your favourite pasta and freshly grated Parmesan cheese.

Nutritional information per serving (one cup [250 ml]):

Calories 199 (44% from fat) • carb. 13g • pro. 14g

•

fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg

•

calc. 47mg • fiber 3g

Mediterranean Brisket

of Beef

This preparation is also delicious using a pot

roast cut of meat such as bottom round or

rump roast.

Makes 4 servings

1 beef brisket, about 2½ to

3 pounds (1.1 kg - 1.5 kg) 1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) freshly ground

pepper 1 tablespoon (15 ml) extra virgin

olive oil 1 pound (500 g) onions, peeled,

cut into ½-inch (1.25 cm) lengthwise slices

3 cloves garlic, peeled and chopped

12 ounces (340 g) white button or cremini mushrooms, cleaned and halved

1 teaspoon (5 ml) thyme 1 teaspoon (5 ml) basil 1 can (15-ounce [425 g])

diced tomatoes, drained (discard liquid)

½ cup (125 ml) low-sodium beef broth or stock

1 pound (500 g) baby-cut carrots

Use a sharp knife to score the “fat cap” of the meat (do not remove the fat, it helps to keep the meat moist and tender) so that

it will not curl when browned. Season the meat on both sides with the kosher salt and pepper. Select Browning and add olive oil to the cooking pot. When hot, brown seasoned brisket on both sides, about 5 minutes per side. Remove and place on a plate. Select Sauté and add onions and garlic. Cook for 2 to 3 minutes. Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes. Stir in the drained tomatoes and stock; cook for 4 to 5 minutes. Add the browned brisket to the cooking pot, topping it with some of the vegetable mixture. Add carrots on top. Cover and lock lid in place. Select High Pressure and set timer for 55 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

To serve, remove the brisket and vegetables and arrange on a warm platter. Cover loosely with foil. Strain the fat from the pan juices or remove with a fat mop. Sauce can be served as is, or for a slightly thicker sauce, select Simmer and cook sauce for 5 to 10 minutes. After the brisket has rested for about 10 minutes, slice thinly and serve with sauce and vegetables.

Nutritional information per serving:

Calories 355 (21% from fat) • carb. 15g • pro. 54g

•

fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg

•

calc. 58mg • fiber 4g

For Mediterranean Pot Roast:

Substitute a 3-to 3½-pound (1.5-1.6 kg) bottom round roast (pot roast) for the brisket. Follow instructions for browning and preparing the vegetables, but do not add carrots. Select High Pressure and set timer for 99 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Add carrots to cooking pot. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. To serve, follow directions for brisket.

Page 16

Classic Beef Stew

Makes 8 cups (2 L)

3 pounds (1.5 kg) beef chuck roast, cut into 1½-to 2-inch (2.8-5 cm) pieces

kosher salt fresh ground pepper 2 teaspoons (10 ml) olive oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, finely chopped 1 cup (250 ml) dry red wine 2 tablespoons (30 ml) tomato paste 1 bay leaf ¾ cup (175 ml) beef broth 2 cups (500 ml) baby-cut carrots 1 tablespoon (15 ml) unsalted

butter, softened 1 tablespoon (15 ml) unbleached

all-purpose flour 1 cup (250 ml) frozen peas

Season pieces of chuck roast with salt and pepper and reserve. Place the olive oil in the cooking pot of the Cuisinart™ Pressure Cooker. Select Browning. When oil begins to sizzle, add pieces of chuck in a single layer – do not crowd. Continue browning meat in batches until all meat is browned. As meat is browned transfer to a plate. Select Sauté. Stir the chopped onions into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Sauté for 1 to 2 minutes, until onions start to soften and are translucent. Stir in the carrots and celery. Sauté vegetables for about 3 minutes, stirring occasionally. Stir in the chopped garlic and sauté for an additional minute.

Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot. Cook until red wine has reduced by half, then stir in the tomato paste.

Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure. Set timer for 10 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away

from you to allow steam to disperse. Add carrots to the pot and select High Pressure. Set timer for 6 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

To thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre manié). Return liquid to pot and bring to a boil by selecting Brown. Once liquid comes to a bowl whisk in the butter/flour mixture. Select Simmer. Once liquid thickens, stir the meat and carrots back into the pot. Taste and adjust seasonings with salt and pepper accordingly. Just before serving, stir in peas.

Nutritional information per serving (1½ cups [375

ml]):

Calories

340 (32% from fat) • carb. 16g • pro. 35g

•

fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg

•

calc. 49mg • fiber 4g

Veal Shanks with

Mushrooms

Sun-Dried

Tomatoes

Makes 6 servings

½ cup (125 ml) unbleached all purpose flour

2 teaspoons (10 ml) kosher salt, divided

1 teaspoon (5 ml) freshly ground black pepper, divided

2 tablespoons (30 ml) extra virgin olive oil

6 meaty veal shanks, about 10 to 12 ounces (283-340 g) each, cross cut about 1¼ to 1½-inches (3-3.8 cm) thick, tied with

butcher’s twine*

12 ounces (340 g) cremini

mushrooms, cleaned and

quartered ½ cup (125 ml) chopped shallot ½ cup (125 ml) chopped carrot ¼ cup (50 ml) chopped celery 1 tablespoon (15 ml) herbes de

Provence

½ cup (125 ml) dry white wine or vermouth

½ cup (125 ml) sun-dried tomato halves (dry, not oil packed)

¹⁄³ cup (75 ml) low-sodium chicken broth or stock

Combine flour with 1 teaspoon (5 ml) of the salt and ½ teaspoon (2 ml) of the pepper. Dust veal shanks with seasoned flour, shaking off excess.

Select Browning and add 1 tablespoon (30 ml) of the olive oil to the cooking pot. When the oil is hot, add 2 of the veal shanks to the pot and brown well on each side, about 3 to 5 minutes per side. Remove to a platter and continue until all are browned.

Add the remaining olive oil to the cooking pot and when hot, add the mushrooms. Cook for several minutes until nicely browned. Turn off. Select Sauté. Add the shallot, carrot, celery and herbes de Provence. Cook for 2 to 3 minutes, until the shallots are translucent. Add wine and reduce by half. Stir in the sun-dried tomatoes and chicken stock. Remove about two thirds of the vegetable mixture from the cooking pot and reserve. Arrange the veal shanks in the cooking pot in 2 layers. Spoon the reserved vegetables over the veal and add any juices that may have accumulated on the platter. Cover and lock lid in place. Select High Pressure and set timer for 25 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes, and then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse.

Remove veal shanks and place on a serving platter. Cover loosely with foil. Season sauce with remaining salt and pepper. Select Simmer and cook the sauce for an additional 10 minutes to thicken slightly. Spoon sauce over veal to serve.

Nutritional information per serving:

Calories 607 (20% from fat) • carb. 20g • pro. 100g

•

fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg

•

calc. 179mg • fiber 4g

*Tie the shanks using butcher’s twine to hold the veal in shape during cooking by tying each shank around its circumference. Remove string before serving.

Pork Chops with

Balsamic, Onions & Figs

Makes 4 servings

4 pork loin chops, bone in, well trimmed of excess fat, about ¾- to 1-inch (1.9-2.5 cm) thick each

1 teaspoon (5 ml) kosher salt, divided ½ teaspoon (2 ml) freshly ground black

pepper ½ tablespoon (2 ml) unsalted butter ½ tablespoon (2 ml) good quality

olive oil 3 cups (750 ml) sliced onions

(about 1 pound [500 g], peeled, sliced vertically)

2 cloves garlic, peeled and chopped 1 teaspoon (5 ml) thyme 3 tablespoons (45 ml) aged balsamic

vinegar 2 tablespoons (45 ml) dry white wine

or vermouth ¹⁄³ cup (75 ml) chicken stock 10 ounces (283 g) dried figs

Season pork chops with ½ teaspoon (2 ml) salt and pepper. Select Browning and add butter and olive oil. When hot add 2 pork chops to the cooking pot and brown for 3 to 4 minutes on each side. Transfer to a plate and brown remaining 2 pork chops, transfer to the plate.

Select Sauté and add the onions, garlic and thyme to the cooking pot. Cook, stirring for 3 to 4 minutes, until onions become translucent. Add balsamic vinegar and cook until reduced by half. Add wine, chicken stock, and remaining ½ teaspoon (2 ml) salt. Cook for 1 minute. Return pork chops to the cooking pot, topping with some of the onion mixture. Add figs on top. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. Remove lid carefully, tilting away from you to allow steam to disperse.

Transfer pork chops, onions and figs to a warm platter with the pan juices and serve.

If desired, cover pork chops, onions and figs loosely with a sheet of aluminum foil and place in a warm (200°F [95°C]) oven. Select Simmer and reduce pan juices by half until slightly syrupy. Pour over pork chops and serve.

Page 17

Nutritional information per serving:

Calories 504 (23% from fat ) • carb. 62g • pro. 37g

•

fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg

•

calc. 166mg • fiber 8g

Pork Barbecue

Makes 5 cups (1.25 L) pulled pork

½ tablespoon (7 ml) vegetable oil 4 pounds (1.8 kg) country style spare

ribs or pork shoulder slices 1 large onion, peeled and sliced ½ cup (125 ml) cider vinegar 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) salt ½ teaspoon (2 ml) freshly ground black

pepper 2 cups (500 ml) barbecue sauce

(homemade or purchased)

Select Browning. Add oil to cooking pot. When oil is hot, add pork and brown well on all sides in several batches. Add onion, vinegar, brown sugar and salt to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place. Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow pressure to release naturally. Turn off.

Remove lid, tilting away from you to allow steam to disperse. Allow pork to cool in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Strain cooking liquid, reserving ½ cup (125 ml).

Place pork in cooking pot with barbecue sauce and reserved ½ cup (125 ml) cooking liquid. Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release Pressure. Remove lid, tilting away from you to allow steam to disperse. Serve hot. May be served on sliced buns for a sandwich.

Nutritional information per serving (½ cup [125 ml]):

Calories 326 (49% from fat) • carb. 11g • pro. 31g

•

fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg

•

calc. 28mg • fiber 1g

Sausages with Peppers

& Onions

Serve with cooked pasta, or warmed “hero,” “hoagie,” or “grinder” rolls to

ake sandwiches.

Makes 8 generous servings

1 tablespoon (15 ml) good quality olive oil

3 pounds (1.5 kg) Italian sausage, 1 inch (2.5 cm) thick, 4 inches (10 cm) long, sweet or hot

3 cups (750 ml) sliced green bell pepper (2 x ½-inch [5 x 1.25 cm] slices)

3 cups (750 ml) sliced red bell pepper (2 x ½-inch [5 x 1.25 cm]) slices

2 cups (500 ml] sliced onions (½-inch [1.25 cm] thick vertical slices)

2 cloves garlic, peeled and chopped 1 tablespoon (15 ml) Italian herb blend ½ cup (125 ml) low-sodium chicken

broth or stock

Select Browning and add olive oil to cooking pot. When hot, add sausages, about 1 pound (500 g) at a time – do not overcrowd – and brown on all sides, about 3 to 5 minutes. Remove and reserve each batch on a platter as they are browned.

Add peppers, onions, garlic and Italian herbs to the pot. Stir for 2 to 3 minutes. Stir in chicken stock and cook for 1 minute. Return the sausages and any accumulated juices to the cooking pot. Stir gently to mix in with the onions and peppers. Cover and lock lid in place. Select High Pressure and set timer for 4 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse.

Leave uncovered on Keep Warm until ready to serve.

Nutritional information per serving:

Calories 487 (68% from fat) • carb. 11g • pro. 28g

•

fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg

•

calc. 59mg • fiber 2g

Corned Beef with

Vegetables

Makes 6 servings

3- to 4-pound (1.5 kg-1.8 kg) corned beef brisket

with spice pack* 1 cup (250 ml) chopped onion 2 ribs celery, including leaves, cut

into 2-inch (5 cm) lengths 1½ cups (375 ml) water ¼ cup (50 ml) orange marmalade ¼ cup (50 ml) Dijon-style mustard 2 tablespoons (30 ml) molasses 1¼ pounds (625 g) new red potatoes,

about 2 inches (5 cm) in size 6 carrots, peeled, cut into 2-inch

(5 cm) lengths 1 cabbage (2 pounds [1 kg]), outer

leaves removed, cut into 6 wedges 6 small (2-3 ounces [60-85 g] each),

onions, peeled with root end left intact

Rinse corned beef. Place trivet/rack in cooking pot of Cuisinart

™

Pressure Cooker. Add chopped onion and celery to pot. Place corned beef on rack and add water. Cover and lock lid in place. Select High Pressure and set timer for 24 minutes per pound and round up or down to closest 5-minute increment (i.e., if corned beef weighs 3.25 pounds (1.5 kg), multiply 3.25 x 24 to get 78 minutes – round up to 80 minutes). While corned beef cooks, combine marmalade, mustard and molasses and stir with a whisk.

When audible beep sounds, time for 20 minutes of Natural Pressure Release, the release remaining pressure using Quick Pressure Release. Preheat oven to 375°F (190°C). When float valve drops, turn Pressure Cooker off. Remove corned beef from cooking pot.

Trim the fat layer from the corned beef and discard. Place in a roasting pan and top with marmalade mixture. Place in oven to 20 to 25 minutes to glaze.

Strain cooking liquid, discarding solids and return liquid to cooking pot (it will have turned red – do not worry). Place the potatoes and carrots in the liquid in the cooking pot first, then the cabbage wedges, and top with the onions. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds, use

Quick Pressure Release to release pressure. If vegetables are not cooked enough, select Simmer and cook until done to taste preference.

Using a slotted spoon or skimmer, remove the vegetables and arrange in a warmed shallow serving bowl. Slice the corned beef in thin slices across the grain to serve.

Nutritional information per serving:

Calories 640 (44% from fat) • carb. 56g • pro. 35g • fat

31g • sat. fat 10g • chol. 157mg

•

sod. 2501mg • calc. 210mg • fiber 12g

*Choose a flat cut or straight cut brisket. If the package does not contain a spice pack, you can prepare your own – 8 whole peppercorns, 4 whole allspice berries, 1 teaspoon (5 ml) mustard seed, ½ teaspoon (2 ml) coriander seed, and 1 bay leaf.

Lemon Cheesecake

“Bake” a cheesecake without heating

up the kitchen.

Makes one 7-inch (18 cm) cheesecake,

to 8 servings

melted unsalted butter or cooking spray for the pan

6 1½-inch (3.8 cm) gingersnap cookies, crushed into crumbs

1½ tablespoons (7 ml) finely chopped toasted almonds

½ tablespoon (2 ml) unsalted butter, melted

1 pound (500 g) regular cream cheese, cut into 1-inch (2.5 cm) pieces, at room temperature

½ cup (125 ml) granulated sugar 2 large eggs zest of 1 lemon, finely chopped 1 tablespoon (15 ml) fresh lemon juice 1½ teaspoons (7 ml) pure vanilla extract Garnishes: fresh blueberries,

raspberries or strawberries

Lightly coat a 7x3-inch (18x6 cm) springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16-inches [41x41 cm]) on top of a sheet of aluminum foil the same size. Place the springform pan in the centre and wrap the exterior tightly.

Combine the cookie crumbs, toasted almonds and melted butter in a small bowl.

Page 18

Turn into the prepared pan and turn to dust the sides of the pan. Press the remainder onto the bottom of the pan. Reserve.

Place cream cheese and sugar in the work bowl of a food processor fitted with the metal “s” blade. Process until smooth, about 15 to 20 seconds. Add the eggs, lemon zest, lemon juice, and vanilla. Process for 10 seconds. Scrape down the bowl and process for another 5 seconds. (Alternatively, the cheesecake batter can be combined using a hand mixer on low speed – take care not to incorporate too much air, which will cause cracking.) Pour the batter into the prepared pan. Place the rack/trivet in the cooking pot and add 2 cups (500 ml) of water.

Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle.” Place on counter and set filled springform pan in the centre. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet.

Cover and lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use natural pressure release to release pressure. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. If moisture has accumulated on the top, dab gently with a paper towel to remove. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.

Nutritional information per serving (based on 8 servings):

Calories 299 (67% from fat) • carb. 19g • pro. 6g

•

fat 23g • sat. fat 14g • chol. 119mg • sod. 214mg

•

calc. 59mg • fiber 0g

Creamy Rice Pudding

Using coconut milk gives this rice pudding a

hint of coconut and a very creamy texture.

Makes 6 cups (1.5 L)

1½ cups (375 ml) Arborio or Carnaroli

rice

2 cups (500 ml) whole milk 1 can (14-ounce [397 ml]) lite

coconut milk 1 cup (250 ml) water ½ cup (125 ml) granulated sugar 2 teaspoons (10 ml) cinnamon ½ teaspoon (2 ml) salt 1½ teaspoons (7 ml) pure vanilla extract 1 cup (250 ml) dried tart cherries,

dried cubed mango or papaya, or

golden raisins

Rinse rice and drain. Place rice, whole milk, coconut milk, water, sugar, cinnamon, and salt in the cooking pot. Select Sauté and bring to a low boil, stirring constantly to dissolve the sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 15 minutes.

When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add vanilla and dried fruit and stir. Place cover on pot, but do not turn on. Let stand for 15 minutes. Stir and serve. May be garnished with a sprinkling of cinnamon and freshly whipped cream.

Nutritional information per serving (½ cup [125 ml]):

Calories 142 (22% from fat) • carb. 25g • pro. 3g • fat

4g • sat. fat 2g • chol. 7mg • sod. 126mg • calc. 72mg

• fiber 1g

Ginger Steamed Pears

with Vanilla Bean

Mascarpone Cream

Makes 4 servings

Vanilla Bean Mascarpone Cream

(recipe follows) 1 cup (250 ml) medium dry sherry ¼ cup (125 ml) granulated sugar 2 strips lemon zest

(about 2x½ inches [5 x 1.25 cm] each)

1 tablespoon (15 ml) fresh lemon juice 4-5 slices fresh ginger 4 pears, about 8 to 10 ounces

(226-283 g) each ½ whole lemon Fresh raspberries and chocolate

shavings or candied ginger for

garnish

Prepare Vanilla Bean Mascarpone Cream. Cover and refrigerate until ready to use; remove from refrigerator 30 minutes before serving.

Place sherry, sugar, lemon zest, lemon juice and ginger in cooking pot of the Cuisinart Pressure Cooker. Select Simmer and cook until the sugar is dissolved. Remove a slice from the bottom of each pear, and use a small melon baller to remove the core. Peel the pear vertically, leaving stripes of peel on the pear. Rub cut surfaces with lemon half.

Place trivet/rack in cooking pot. Place a heatproof 8-inch (20 cm) plate on the trivet and arrange pears on plate. Select High Pressure and cook for 4 minutes.When audible beep sounds, use Quick Pressure Release to release pressure. Remove pears, plate and trivet. Add any liquid that has accumulated on the plate to the cooking pot. Let pears cool, then cover and refrigerate until ready to serve. Select Simmer and cook the liquid for about 20 to 25 minutes, until it is reduced by about half (you should have slightly more than ½ cup [125 ml] after reducing). Strain and cool.

Place pears on individual dessert plates. Drizzle with chilled ginger syrup and garnish with a little dollop of Vanilla Bean Mascarpone Cream, fresh raspberries and chocolate shavings or candied ginger. If desired, stuff hollow of pear with Vanilla Bean Mascarpone Cream.

Nutritional information per serving (pear only):

Calories 236 (3% from fat) • carb. 48g • pro. 1g

•

fat 1g • sat. fat 0g • chol. 0mg • sod. 6g

•

calc. 31mg • fiber 6g

Vanilla Bean

Mascarpone Cream

Makes 4 servings

½ vanilla bean 8 ounces (20 cm) mascarpone cheese,

softened to room temperature 1 tablespoon (15 ml) powdered sugar 2 teaspoons (10 ml) milk ½ teaspoon (2 ml) pure vanilla extract

Split vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife. Place vanilla seeds, cheese, sugar, milk, and vanilla in a small bowl. Stir with a whisk until smooth (this may also be done with a hand mixer, hand blender or food processor). Refrigerate until ready to use. Remove from refrigerator 30 minutes before using to soften.

Nutritional information per serving:

Calories 269 (91% from fat) • carb. 2g • pro. 4g

•

fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg

•

calc. 83mg • fiber 0g

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Cuisinart CPC-600 - Electric Pressure Cooker, CPC-600C Series Instruction Booklet & Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual