Cuisinart CSC-400 User Manual

Slow Cooker

Cookbook

traditional to gourmet recipes

model csc-400

Introduction

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Get ready to slow down and enjoy meals!

Your Cuisinart® Slow Cooker is designed to have

your favorite one-pot recipes ready and waiting for you.

Slow cooking is a traditional method that tenderizes meats

and melds flavors to produce delicious family dinners

and easy, relaxing suppers with friends.

You can even prepare desserts in your Slow Cooker.

Easy to operate, easy to serve from,

and easy to clean...

enjoy!

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Contents

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Tips & Hints

2 - 4

Important Guidelines

5

Suggested Foods

6

Starters/Beverages/Miscellaneous

7 - 14

Soups & Stocks

15 - 25

Stews & Chilis

26 - 32

Entrées & Sauces

33 - 51

Side Dishes

52 - 67

Desserts

68 - 80

6

1

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Tips & Hints

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› Before food is added, the ceramic pot may be lightly coated with cooking spray so

cooked foods release more easily.

› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the

pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.

› Ground meats and uncooked sausages should always be browned and drained be-

fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be
browned (though it may add flavor and visual appeal). If browning the night before,
make certain the meat is cooked completely through and properly refrigerated.
Combine with other ingredients just before slow cooking.

› Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye

appeal to the finished dishes. It also helps cook out some of the fat.

› In general, cooking for 1 hour on High is the equivalent of cooking for

2 hours on Low.

› If you are not ready to serve food immediately, switch to the Warm mode to hold

foods until ready to serve.

› Tender vegetables, or those that you wish to be crisp-tender, should be added

during the last 30 minutes of cooking time to prevent overcooking.

› Each time you remove the lid, you will lose heat and will need to add 15 to 20

minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.

› A fat mop can be used to remove separated fat from slow cooked food by brushing

it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.

› Many slow-cooked foods such as stews benefit from cooling and refrigerating, then

reheating – as the saying goes, stew or chili is always better the second day.

2

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› If using frozen foods, thaw completely before adding to Slow Cooker.
› For some recipes, you can assemble the ingredients, combine them in the ceramic

pot, cover and refrigerate the filled pot overnight. Place it in the cold Slow Cooker,
and add 30 minutes to your projected cooking time. If your recipe calls for brown­ing or sautéing ingredients, do your browning and sautéing ahead, but refrigerate
the ingredients separately. Combine before slow cooking.

› To cut the fat from recipes, remove as much of the visible fat as possible from

meats and poultry. Cook and drain all ground meats. Remove skin from poultry.

› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-

fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent
them from softening completely. Dried beans can be cooked ahead, drained and
frozen. Thaw before adding to your favorite recipes.

› The Slow Cooker is perfect for foods that require long, slow simmering, such as

soups, stocks, stews, and dried beans.

› The Slow Cooker is the perfect way to cook items that require a “bain marie,”

or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.

› Cooking ground meats in the Slow Cooker without browning them first is not

recommended, as ground meat has a high incidence of bacterial contamination.
Ground meats used in the Slow Cooker should be browned first. We strongly
advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our
recipe book is an exception. The meat is ground fresh in the Cuisinart® Food
Processor and is cooked in a simmering water bath on the High Setting. When we
tested with a probe thermometer, the Paté had reached safe food cooking
temperature well within suggested U.S.D.A. recommendations.)

› Most of the recipes in this book are cooked on Low using the timer function, to al-

low you maximum freedom to go on to do other tasks. Most meats are better when
cooked on Low (slower) than on High, and the recipes are written as such. If you
prefer to slow cook on High, cut the cooking time in half.

3◆4

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To adapt your own recipes to the Slow Cooker:

› For most recipes, reduce the cooking liquid by at least 50% (soups are the

exception). Liquids do not evaporate as they do in traditional cooking, and you
often will end up with more liquid than when you began.

› In most cases, all ingredients can go in the Slow Cooker at once and can cook all

day on Low setting. While it is not necessary to brown or sauté vegetables (onions,
carrots, celery, peppers, etc.), it may add to the flavor. Browning meats adds to
their taste and visual appeal, and helps to remove fat.

› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip

roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,
lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as
boneless, skinless chicken breast or “new generation” pork loin or tenderloin may
seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow
Cooker (page 6).

› Dairy products (milk, sour cream, some cheeses) will break down and curdle

during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add
dairy products during the last 30 minutes of cooking.

› When making soups, add solid ingredients to Slow Cooker and then liquid to

cover. If a thinner soup is desired, add more liquid to taste.

› If your recipe calls for precooked pasta – UNDERCOOK it.
› Add cooked rice to recipes during last hour of cooking.

Important Guidelines

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› The Slow Cooker should always be at least half full for best cooking results; how-

ever, the Slow Cooker should never be more than three-quarters full (about 1½
inches from the top rim).

› Because the Slow Cooker heats and cooks at low temperatures, food should be at

room temperature before it goes into the cooker. If the food is refrigerator tem­perature, then heat it on the high setting for about 2 hours to heat the contents to
140°F before changing to the low setting.

› If foods are to be cooked the next day in the ceramic pot, do not store in the

refrigerator overnight.

› Any leftover food should be removed from the ceramic pot and stored in plastic

containers up to 2 days, or frozen for future use.

› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could

develop during the slow cooking process. Remove food from the ceramic pot and
reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return
food to the ceramic pot and keep warm in an oven, covering with foil, if desired.
DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.

› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat

to room temperature before adding.

› For food safety reasons, whole chickens should not be cooked in a Slow Cooker.

They may not reach safe temperature in the proper amount of time.

› When cooking meat, the USDA recommends setting the unit to High for one

hour and then reducing the heat to Low.

› Avoid sudden temperature changes. Really cold food or water can crack a hot

ceramic pot.

› Do not place the ceramic pot directly on a table or countertop.
› Never heat the ceramic pot when it is empty.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food

is cooking.

› Always use potholders or oven mitts when removing the lid or ceramic pot from

the base after cooking.

5◆6

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Suggested Foods

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Meats

Beef/Veal: Choose cuts that are full of flavor and benefit from braising.

› Arm pot roast

› Beef brisket or corned beef brisket

› Beef short ribs

› Bottom round roast

› Chuck or rump roast

› Chuck shoulder steak

› Veal shanks

Pork: Less tender cuts work best – the lean “new generation pork” may become

dry when cooked in Slow Cooker.

› Boston butt roast

› Pork shoulder pieces

› Sausages

› Country-style pork ribs (bone-in)

› Pork shoulder or blade roast

Lamb: Choose flavorful cuts that benefit from braising to tenderize.

› Lamb shoulder

› Lamb stew meat

› Lamb shanks

Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become

dry in texture if cooked too long.

› Chicken or turkey legs and thighs (remove skin to reduce fat)

Game: Game generally tends to be less tender so it is perfect for the

Slow Cooker.

› Venison roasts or stew meat

› Pheasant, duck thighs and legs

Recipes

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7

◆12◆

Savory Salmon &

Chèvre Cheesecake

Makes one 6-inch cheesecake, approximately 16 servings

½ ounce Parmesan, grated

1 ounce white bread (about 1 slice),

quartered

6 ounces shallots, peeled

1 tablespoon + 1 teaspoon unsalted

butter, divided

1 pound reduced-fat cream cheese,

cut into 1-inch pieces, at room
temperature

10 ounces chèvre, cut into 1-inch

pieces

In the Cuisinart® Food Processor fitted with the metal blade, start the machine
and add the cheese and bread through the small feed tube. Process until mixture
becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the
work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a Cuisinart®
10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4
minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25
minutes. Let cool.

Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with
breadcrumbs/cheese mixture to coat.

3 large eggs

1 tablespoon cornstarch

½ teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

2 teaspoons dill weed

2 ounces smoked salmon, diced

Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low
speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Top cream
cheese mixture with diced smoked salmon and cooled caramelized shallots.
Transfer the cream cheese mixture to the prepared springform pan. Wrap the
outside of the pan with a sheet of extra-strength aluminum foil so that the foil
comes up the sides of the pan but does not go above the rim.

Place the cooking rack in the ceramic pot of the Cuisinart® Slow Cooker. Add
3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High
and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on
Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on
a rack to cool.

(continued)

StarterS/BeverageS/MiScellaneouS

6

8

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Cover and refrigerate for a minimum of 8 hours before serving.

Before serving, run a sharp knife around the edges to loosen and carefully remove
the sides of the springform pan. Serve as a cheese spread with crackers, pita or
bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.

Nutritional information per serving:

Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g

• chol. 62mg • sod. 334mg • calc. 90mg • fiber 0g

StarterS/BeverageS/MiScellaneouS

9

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Roquefort Cheesecake

with Pecans

Makes one 6-inch cheesecake, approximately 16 servings

1 tablespoon unsalted butter,

softened

¼ cup fresh breadcrumbs

3 tablespoons freshly grated

Parmesan

1 pound lowfat cream cheese,

cut into 1-inch pieces, at room
temperature

Generously butter the bottom and sides of a 6-inch springform pan. Combine
crumbs and grated cheese. Sprinkle mixture on sides and bottom of prepared pan,
shaking out any excess.

Place cream cheese, sour cream and Tabasco® sauce in work bowl of a Cuisinart®
Food Processor fitted with the metal blade. Blend mixture, stopping once to scrape
down sides of bowl. With motor running, add eggs through small feed tube.

Remove cover; sprinkle pecans over cheesecake mixture. Pulse once or twice.

Add crumbled Roquefort and pulse once or twice; do not overmix. Pour batter into
prepared cake pan. Place on cooking rack in Cuisinart® Slow Cooker; cook on High
for 2 hours. Allow cheesecake to rest in the Slow Cooker for 30 minutes on Warm.

Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack
to cool. Cover and refrigerate at least 4 hours, and up to 2 days. Before serving,
run a sharp knife around the edges to loosen, and carefully remove the sides of the
springform pan. Serve with crackers as a cheese spread, or arrange thin slices on a
green salad dressed with a fruit-flavored vinaigrette.

½ cup lowfat sour cream

®

5-10 dashes Tabasco

2 eggs

½ cup chopped, lightly toasted

pecans

8 ounces crumbled Roquefort

cheese, cold

sauce

Nutritional information per serving:

Calories 173 (71% from fat) • carb. 4g • pro. 8g • fat 14g

• sat. fat 7g • chol. 55mg • sod. 460mg • calc. 164mg • fiber 0g

Note: As an alternative to preparing the cheesecake in a food processor, it can be

mixed using a hand-held electric mixer on low speed.

Tabasco® is a registered trademark owned by the McIlhenny Company.

StarterS/BeverageS/MiScellaneouS

10

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Spinach, Gruyère

& Artichoke Dip

Makes about 1 quart

olive oil or cooking spray

8 ounces frozen spinach (one bag),

thawed

1 can (15 ounces) quartered

artichoke hearts, drained

2 ounces Gruyère, shredded

1 ounce Parmesan, grated

12 ounces reduced-fat cream cheese,

cut into 1-inch pieces

Brush a 1-quart soufflé dish lightly with olive oil or coat with cooking spray. Cut a
piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in
half again two more times to create a strip about 24 inches in length and 2 inches
wide to make a “cradle”; reserve.

Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is
removed; reserve. Place the artichoke quarters in a towel and squeeze gently to
remove excess liquid (do not squeeze too hard); reserve. Combine Gruyère and
Parmesan cheeses; reserve.

Place the cream cheese and evaporated milk in a large bowl. Using a hand-held
mixer on medium speed, beat until creamy and smooth. Crumble the dried spinach
over the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and
two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts
and hot sauce; stir on low speed to blend.

2 tablespoons evaporated fat free
milk, not reconstituted

1 clove garlic, peeled and finely

chopped

1 ounce shallot, peeled and finely
chopped

®

½ teaspoon Tabasco

hot sauce (use more or less to
taste)

sauce or other

Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set
the dish in the center of the long strip of folded foil and bring up the sides to meet
– twist together to form a handle. Place the cooking rack in the Cuisinart® Slow
Cooker. Place the filled soufflé dish on the rack using the foil cradle to help lift the
dish, and carefully lower the dish into the pot and place on the rack. Cover. Cook
on High for 2 to 3 hours, until puffed and bubbly. Remove the soufflé dish from the
slow cooker using the foil strips to lift it. Serve hot with crackers or sliced French
bread.

Nutritional information per 2-tablespoon serving:

Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g

• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g

StarterS/BeverageS/MiScellaneouS

11

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Mulled Cider

Makes 2 quarts

2 quarts fresh, unpasteurized
apple cider

3 slices peeled, fresh ginger, each

about the size of a quarter

2 whole cinnamon sticks

Place all ingredients in the ceramic pot of a Cuisinart® Slow Cooker. Stir to mix.
Cover and cook on Low using the Timer function for 3 hours – Slow Cooker will
automatically switch to Warm. Strain out orange slices and spices if desired.
Ladle into mugs to serve.

Nutritional information per 4-ounce serving:

Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g

½ whole orange, unpeeled, sliced

¼ cup brown sugar

1 teaspoon whole cloves

½ teaspoon whole allspice berries

StarterS/BeverageS/MiScellaneouS

6

12

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Irish Oatmeal

Makes 4 servings

cooking spray

1 cup steel-cut Irish Oatmeal

Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and cook on
Low, using the Timer function, for 3 hours – Slow Cooker will automatically switch
to Warm.

Nutritional information per serving (about 7⁄ 8 cup):

Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g

Notes: Add chopped dried fruits such as apples, pears, plums, apricots, peaches,

cherries or cranberries before cooking for a fruity oatmeal, about 1 to 2 tablespoons
per serving. Add 1 to 2 teaspoons cinnamon before cooking for Cinnamon Irish
Oatmeal.

1 quart water

½ teaspoon kosher salt

StarterS/BeverageS/MiScellaneouS

13

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Steamed Boston

Brown Bread

Makes 12 servings

1 tablespoon unsalted butter,
melted

cup + 1 tablespoon cornmeal

¹∕

³

cup + 1 tablespoon rye flour

¹∕

³

cup + 1 tablespoon whole wheat

¹∕

³

flour

Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet
of heavy duty foil, 10 inches in length). Cut another piece of aluminum foil about
24 inches long. Fold in half lengthwise, then fold in half again two more times
to create a strip about 24 inches in length and 2 inches wide to make a “cradle”;
reserve. Brush the bottom and sides of a 1-quart soufflé dish with butter. Brush an
area in the center of the doubled foil the size of the top of the soufflé pan with but­ter. Reserve.

Place the cornmeal, rye flour, whole wheat flour, baking soda, and salt in a medium
bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and
smooth. Fold in the raisins. Turn into the prepared soufflé dish. Cover with the foil,
buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil
tightly around the sides of the dish and set the dish in the center of the long strip of
folded foil, and bringing up the sides to meet – twist together to form a handle.

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup molasses

¾ cup buttermilk

cup raisins

¹∕

³

Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered
soufflé dish on the rack, using the foil cradle to help lift the dish, and carefully
lower the dish into the pot and place on the rack. Add hot water to come halfway
up the pan. Cook on High for 3 hours. Remove the soufflé dish from the slow
cooker using the foil strips to lift it.

Place on rack. Loosen string; lift off foil covering from back to front. Turn bread
onto cutting board and slice. Boston Brown Bread is traditionally served with soft­ened cream cheese, or as an accompaniment to baked beans.

Nutritional information per serving:

Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g

• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g

StarterS/BeverageS/MiScellaneouS

6

14

◆

Spanish Bean Soup

with Chorizo

Makes 8 cups

¼ pound dried chickpeas
(garbanzo beans)

1 small ham hock (8-10 ounces)
or leftover ham bone

8 ounces new potatoes
(1 to 1½-inch size), halved
or quartered

3 teaspoons olive oil, divided

Soak beans overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart® Slow Cooker with ham hock or ham bone and potatoes.

Heat 2 teaspoons oil in 12-inch Cuisinart® skillet over medium heat. Add
onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to
3 minutes longer.

Add onion mixture to Slow Cooker with 6 cups water. Cover and cook on Low,
using Timer function, for 7 hours – Slow Cooker will automatically switch to
Warm.

Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo,
then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.

6 ounces onions, chopped

¼ teaspoon saffron threads

1 clove garlic, peeled and chopped

6 cups water

8 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)

Nutritional information per 1-cup serving:

Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g

SoupS & StockS

15

◆

Cuban Black Bean Soup

Makes 8 cups

1 pound dried black beans

1 ham hock

5 cups chicken stock

1½ cups chopped onion

¾ cup chopped red pepper

3 cloves garlic, peeled and chopped

Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart® Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf.

Using Timer function, cook on Low for 8 hours. Slow Cooker will switch to Warm
automatically. Remove and discard bay leaf. Remove ham hock; let cool. When cool
enough to handle, remove meat, chop and reserve. Stir in salt.

Use a potato masher or Cuisinart® Hand Blender on Low speed with a gentle up­and-down motion to mash/purée beans*. You may partially or totally purée the
soup. Stir in reserved ham, vinegar and sherry.

Nutritional information per 1-cup serving:

Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g

• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g

1½ tablespoons oregano

¼ teaspoon cayenne pepper

1 bay leaf

½ teaspoon kosher salt

½ tablespoon red wine vinegar

3 tablespoons dry sherry

* You may also transfer the beans to a blender to purée.

SoupS & StockS

6

16

◆

Caramelized Onion Soup

Makes about 6 cups

2½ pounds onions, peeled and sliced

1½ tablespoons unsalted butter,
melted

1½ tablespoons extra virgin olive oil

¾ teaspoon kosher salt

Combine onions, butter, olive oil and salt in the ceramic pot of a Cuisinart® Slow
Cooker. Cover and cook on High for one hour. Reduce heat to Low and cook for 5
to 6 hours, until nicely browned. Stir every hour so the onions color evenly.

When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes,
stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low
for 2 hours longer. Stir in Port.

Serve soup with slices of toasted French bread, topped with melted Parmesan.

Nutritional information per ¾-cup serving (without cheese):

Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g

• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g

1½ tablespoons all-purpose flour

¾ tablespoon brown sugar

4 cups meat stock (half chicken and
half beef is fine), hot

1½ tablespoons Port

SoupS & StockS

17

◆

Sausage & Lentil Soup

with Tortellini

Makes 8 cups

¾ tablespoon extra virgin olive oil

1 pound turkey or chicken Italian
sausage links

8 ounces mushrooms, cleaned
and quartered

¾ cup dried brown lentils, rinsed
and drained

8 ounces yellow onions, peeled
and chopped

8 ounces carrots, peeled,
thickly sliced

Heat the olive oil in a Cuisinart® 12-inch nonstick skillet over medium-high heat.
When hot, add the sausage in a single layer and brown evenly on all sides, about
10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook
until brown, about 3 to 4 minutes. When the sausage is cool enough to handle,
cut into ½-inch slices.

Place the lentils in the ceramic pot of the Cuisinart® Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced
sausages and any accumulated juices. Add the chicken stock.

2 cloves garlic, peeled and chopped

¾ tablespoon basil

1½ teaspoons thyme

¾ ounce sun-dried tomatoes
(not in oil), slivered

4½ cups low-sodium chicken stock
or broth

6 ounces cheese-filled tortellini
(refrigerated)

Cover and cook on Low for 6 hours using the Timer Function; Slow Cooker will
automatically switch to Warm.

Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook
for an additional 30 minutes, until the tortellini are tender and cooked.

Serve with freshly grated Parmesan.

Nutritional information per 1-cup serving (without cheese):

Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g

• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g

SoupS & StockS

6

18

◆

Curried Butternut Squash

& Apple Soup

Makes 8 cups

2 tablespoons unsalted butter

2 cups chopped onions

1 tablespoon curry powder

½ teaspoon ginger

2 pounds 1-inch butternut squash

cubes, about 8 cups cubes (weigh
after peeling, seeding and cubing)

Melt the butter over medium heat in a Cuisinart® 10-inch skillet. Add the onions
and cook for 2 to 3 minutes, until the vegetables are translucent. Add the curry
powder and ginger; cook for 5 to 6 minutes longer over low heat until the
vegetables are softened and the spices are fragrant.

Place the butternut squash, apples, cooked onion mixture and rice in the ceramic
pot of the Cuisinart® Slow Cooker, in that order. Add the chicken stock, salt, and
pepper. Cook on High for 1 hour, and then reduce the temperature to Low for
5 hours. After 5 hours on Low, turn to Warm.

Purée the soup solids using a Cuisinart® Hand Blender or blender. With a hand
blender, use a gentle up-and-down motion, never lifting the blade above the
surface of the soup, until the vegetable solids are puréed to a completely smooth
and homogenous texture.

½ pound apples, peeled, cored

and cut into wedges

3 tablespoons white rice

5 cups chicken stock (page 24)

½-¾ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Garnish with chopped sugared nuts and minced apple as a garnish.

Nutritional information per 1-cup serving:

Calories 102 (16% from fat) • carb. 20g • pro. 3g • fat 2g• sat. fat 1g

• chol. 4mg • sod. 321mg • calc. 59mg • fiber 3g

SoupS & StockS

19

◆

Curried Yellow Pea Soup

Makes 8 cups

1 tablespoon unsalted butter

6 ounces onion, peeled
and chopped

1 garlic clove, peeled and chopped

1 piece ginger (1-inch) peeled,
cut into quarter-size pieces

1 tablespoon jalapeño pepper,
cored, seeded and chopped

¾ tablespoon curry powder

¼ teaspoon cumin seed

¾ pound yellow split peas, rinsed

6 ounces red potatoes, skin on,
quartered

Melt butter over medium-high heat in a 10-inch Cuisinart® nonstick skillet. Cook
onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic
pot of Cuisinart® Slow Cooker.

4 ounces mushrooms, halved

6 ounces baby carrots

4 ounces parsnips, peeled and
cut into 1-inch slices

4 ounces cauliflower, separated into
1½-inch florets

¼ cup brown rice

3 cups vegetable stock or Roasted
Vegetable Stock (page 25)

2 cups water

Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to
Slow Cooker; stir. Add stock and water. Cover and cook on Low for 7 hours using
the Timer function; Slow Cooker will automatically switch to Warm.

Nutritional information per 1-cup serving:

Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g

• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g

SoupS & StockS

6

20

◆

Classic Split Pea Soup

Makes 8 servings

2 cloves garlic, peeled

8 ounces onion, peeled and cut into
1-inch pieces

1 celery rib, top off, cut into
1-inch pieces

12 ounces all-purpose potatoes,
peeled and cut into 3-inch lengths

12 ounces carrots, peeled and cut
into 3-inch pieces

In Cuisinart® Food Processor, with motor running, drop garlic through feed tube
and finely chop. Add onion and celery; pulse 7 to 8 times to chop. Transfer to
ceramic pot of a Cuisinart® Slow Cooker.

Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube
and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock,
pepper and thyme. Cover and cook on High for 1 hour. Reduce heat to Low and
cook 7 to 8 hours. Cooker can be set to Warm until ready to serve.

Remove ham hock and discard bone; chop meat, and return it to soup.

Stir in sherry before serving.

1 pound green split peas, rinsed

6 cups chicken stock (page 24)

1 12-ounce ham hock
(or roasted turkey leg)

1 teaspoon freshly ground pepper

1 tablespoon thyme

¼ cup dry sherry

Note: If you do not have a food processor, you may chop and slice the

vegetables by hand.

Nutritional information per serving:

Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g

• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g

SoupS & StockS

21

◆

Tomato Soup

Makes 6 servings

3 cans (14 ounces each) diced
tomatoes, juices drained

2 cloves garlic, peeled, chopped

1 small onion, peeled, chopped

1 medium carrot, chopped

1 medium stalk celery,
tops removed, chopped

Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the
Cuisinart® Slow Cooker.

Add the stock, bay leaf, basil, and thyme. Cover and cook on Low Setting, using
the Timer function, for 5 hours, until vegetables are tender. Slow Cooker will
automatically switch to Warm until ready to serve.

Serve as is for a rustic soup, or purée with a Cuisinart® Hand Blender or blender
for a more refined one.

Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g

Nutritional information per 1-cup serving:

• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g

3 cups chicken or vegetable stock

1 bay leaf

½ teaspoon dried basil

¼ teaspoon thyme

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22

◆

Brown Beef Stock

Makes 8 cups

2½ pounds beef and/or veal bones

1 pound beef chuck or other stew
beef, cut into 1-inch cubes

2 large carrots, peeled, cut into
3-inch lengths

2 ribs celery, cut into 3-inch lengths

2 large onions, peeled and quartered

Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow
roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and
roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle
using butcher’s string.

Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with
8 cups cold water. Turn Slow Cooker on High and cook for 5 to 6 hours. Strain,
reserving stock; 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.

2 tablespoons olive or vegetable oil

6 chives

6 sprigs parsley

6 sprigs thyme

3 cloves garlic

12 peppercorns

Hint: Freeze in 1-cup amounts to have ready to thaw and use.

Nutritional information per 1-cup serving:

Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g

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23

◆

Chicken Stock

Makes 6 cups

3 pounds chicken wings and/
or backs

1 medium onion, peeled and
quartered

1 ribs celery, cut into 2-inch lengths

1 carrot, peeled, cut into 2-inch
lengths

1 leek, trimmed, halved lengthwise,
cleaned

Rinse chicken and drain. Place in ceramic pot along with the onion, celery, carrot,
leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Cook on Low,
using the Timer function, for 8 hours – Slow Cooker will automatically switch to
Warm. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass
through a fine mesh strainer to remove small bits. Cover and refrigerate. When
chilled and congealed, remove chicken fat and discard or reserve for another use.
Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6
months.

1 parsnip, peeled, cut into
2-inch lengths

1 bay leaf

6 black peppercorns

3 sprigs parsley

3 sprigs thyme

8 cups water

Hint: Freeze chicken stock in 1-cup containers to use as needed.

For Brown Chicken Stock: Brown stock requires the step of roasting, but adds

depth of flavor to the stock. Use this method (using turkey wings) to make Brown
Turkey Stock ahead for holiday meals.

Preheat oven to 400°F. Place wings in a Cuisinart® Roasting Pan. Roast in preheated
oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for
an additional 10 to 15 minutes, until vegetables are browned.

Nutritional information per 1-cup serving:

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

• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg

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24

◆

Roasted Vegetable Stock

Makes 7 cups

3 large carrots, peeled, cut into
3-inch lengths

2 stalks celery, cleaned, cut into
3-inch lengths

2 leeks, roots removed, trimmed to

include 2 inches of green, cut in
half lengthwise and cleaned

2 large onions (6 ounces each),
peeled, quartered

2 parsnips, peeled, cut into
3-inch lengths

Preheat oven to 450°F. Arrange vegetables and garlic on large baking sheet with
sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.
Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional
fifteen minutes. Tie thyme and chives together into a bundle using butcher’s string.

Transfer the roasted vegetables and accumulated juices, scraping up and including
the flavorful browned bits from the pan, to the Cuisinart® Slow Cooker. Add the
bundle of herbs, peppercorns, and 8 cups water to the crock. Turn unit on High.
Cook on High for 5 to 6 hours.

2 large red or yellow bell peppers,
cored, seeded and quartered

8 ounces portobello mushrooms,
cleaned, sliced

4 cloves garlic

2 tablespoons extra virgin olive oil

6 sprigs fresh thyme

6 fresh chives

12 peppercorns

Strain vegetables from stock and discard. Cover and refrigerate stock until ready
to use.

Nutritional information per 1-cup serving:

Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g

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25

◆

White Chili with Chicken

Makes 8 cups

½ pound white beans

cooking spray

1 tablespoon good quality olive oil

1½ cups chopped onions

1 tablespoon chopped garlic

4 cups chicken stock, nonfat,
low-sodium

1 pound chicken breast meat,
cut into 1-inch cubes

½ cup prepared salsa verde
(from a jar)

Pick over beans and discard any stones or bits of dirt. Soak beans overnight
(8 hours) in water to cover by 3 inches. Drain and rinse.

Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray.

Heat oil in a Cuisinart® 10-inch skillet over medium heat. Add onions and garlic.
Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and
chicken in Slow Cooker. Add salsa, cumin, oregano, coriander, salt, pepper and
jalapeños. Cover and cook on Low for 5 hours using Timer function; Slow Cooker
will automatically switch to Warm setting. One half hour before serving, turn heat
to High; stir in corn.

1½ teaspoons ground cumin

1 teaspoon oregano

¾ teaspoon coriander

–

½

¾ teaspoon kosher salt

¼ teaspoon freshly ground
white pepper

1½ jalapeño peppers, cored, seeded
and minced (optional)

1 cup cut white or yellow corn,
(thawed if frozen)

8 lime wedges

Serve with wedge of lime.

Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.

Nutritional information per 1-cup serving:

Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g

• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g

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26

◆

Beef Chili for a Crowd

Makes 8 servings

cooking spray

1½ teaspoons good quality olive oil

¾ pound onions, peeled and
finely chopped

3 cloves garlic, peeled and minced

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1½ pounds lean ground beef

¼ cup chili powder

2 teaspoons oregano

2 teaspoons cumin

½ tablespoon paprika

½ red pepper, cored, seeded,
chopped

Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray.

Heat a Cuisinart® 12-inch nonstick skillet over medium-high heat and add ½ tea­spoon olive oil; sauté onions and garlic until soft. Season with ¼ teaspoon salt and
¼ teaspoon pepper. Place in ceramic insert.

½ green pepper, cored,
seeded, chopped

½ yellow pepper, cored, seeded,
chopped

1 can (14 ounces) diced tomatoes,
juices drained, separated

1 can (3 ounces) tomato paste,
salt-free

1½ tablespoons red wine vinegar

2 cans (15–16 ounces each) beans,
drained, rinsed and drained again
(i.e. black beans, pinto beans and/
or red kidney beans)

In the same skillet, heat another teaspoon of oil; cook ground beef until brown,
breaking up clumps with the back of a spoon. Stir in remaining salt and pepper,
chili powder, oregano, cumin and paprika; cook over low heat until spices are
fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow
peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.

Cover and cook on Low setting for 6 hours using Timer function; Slow Cooker will
automatically switch to Warm.

One hour before serving, turn heat to High. Stir in beans and slow cook until
heated through.

Nutritional information per 1 cup serving:

Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g

• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g

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27

◆

Heart Smart Turkey Chili

Makes about 9 cups

1 teaspoon + 1 tablespoon extra
virgin olive oil, divided

3 pounds lean ground turkey
(7% fat)

4 cloves garlic, peeled and finely
chopped

1 pound Spanish onions, peeled
and chopped

5 tablespoons chili powder

½ tablespoon ground cumin

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground coriander

Heat one teaspoon olive oil in a Cuisinart® 12-inch skillet over medium-high heat.
Add ¹∕³ of the turkey to the pan and cook until brown, breaking up clumps
with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the
Cuisinart® Slow Cooker. Brown the remaining meat with one teaspoon oil, in
two more batches.

1 teaspoon oregano

2 cans (14 ounces each)
diced tomatoes

½ red bell pepper, cut into
1½ x ¼-inch strips

½ yellow bell pepper, cut into
1½ x ¼-inch strips

1 cup unsalted, nonfat, low-sodium
chicken stock

1 tablespoon wine vinegar

1 bay leaf

¾ teaspoon kosher salt

Heat the remaining one tablespoon of oil over medium heat in the same pan; add
the garlic and onion and cook until translucent and softened, about 5 minutes. Add
chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low
heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker.

Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, and bay leaf.
Cover and cook for 6 hours on Low using Timer function. Slow Cooker will auto­matically switch to Warm.

Serve with “chili condiments” – shredded lowfat Cheddar or Monterey Jack cheese,
diced avocado, chopped tomato, chopped onions, chopped peppers and warm
cornbread.

Nutritional information per 1-cup serving:

Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g

• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g

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28

◆

Pueblo Posole

Makes about 6 cups

2½ pounds bone-in country-style
pork ribs

6 cloves garlic, peeled

1½ cups nonfat, low-sodium
chicken stock

1 cup water

1 teaspoon oregano

1 ounce dried New Mexico
red chiles

Place the ribs in the ceramic pot of the Cuisinart® Slow Cooker with 4 cloves of the
garlic, the chicken stock, water and oregano. Cook on Low, using the Timer func­tion, for 6 hours, until the pork is tender. Remove pork and strain liquid. Remove
fat from liquid by using a fat separator or fat mop or by chilling and allowing the
fat to harden. Discard fat. Shred pork, discarding the bones and any fatty or gristly
bits. Reserve cooking liquid (if preparing to this stage a day ahead, chill pork in
strained cooking liquid).

While the pork is cooking, remove the stems and seeds from the New Mexico
chiles (you may want to wear protective gloves to do this). Place in a bowl and
cover with the boiling water for 30 minutes to soften. Transfer the softened chiles
to a Cuisinart® Blender with the onion, remaining 2 cloves of garlic, and salt. Blend
until smooth.

¾ cup boiling water

2 ounces yellow onion, peeled,
cut into 1-inch pieces

1 teaspoon kosher salt

2 cans (15 ounces each) white,
hominy,* drained, rinsed
and drained again

Return the strained liquid to the crock of the Slow Cooker with the shredded pork,
the blended chile pepper mixture, and the drained hominy. Stir. Cook for 3 hours
on Low using Timer function; Slow Cooker will automatically switch to Warm until
ready to serve. Serve Pueblo Posole as you would a soup or stew. Garnish with
chopped avocado, onion, fried tortilla strips, and wedges of lime.

Note: If you prepare the Posole over 2 days and refrigerate the meat and cooking

juices, increase the second cooking time by 1 hour.

*White hominy is a cured corn. It can be found in the canned vegetable or ethnic
sections of most well-stocked grocery stores.

Nutritional information per 1-cup serving:

Calories 504 (44% from fat) • carb. 25g • pro. 45g • fat 25g • sat. fat 9g

• chol. 142mg • sod. 711mg • calc. 32mg • fiber 4g

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◆

Veal Stew with Mushrooms

& Artichokes

Makes about 8 cups

½ cup all-purpose flour

¾ teaspoon kosher salt

¾ teaspoon freshly ground pepper

2 pounds veal stew meat,
cut into 1-inch cubes

6 teaspoons good quality olive oil,
divided

½ cup dry sherry

¾ pound button mushrooms, sliced

1 cup onion, peeled and chopped
(about 1 large)

¾ cup sliced celery

½ can (14 ounces) diced tomatoes,

drained

Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal
cubes with seasoned flour, shaking off excess.

Heat 2 teaspoons of oil in a Cuisinart® 12-inch skillet over medium-high heat. In
2 batches, brown veal on all sides. Transfer browned veal to the ceramic pot of the
Cuisinart® Slow Cooker. After each batch, deglaze pan by adding ¼ cup sherry to
the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat
is browned, add 1 teaspoon oil; brown mushrooms in 2 batches and add to pot.

½ cup chicken stock

1 shallot, peeled and minced

1 clove garlic, peeled and minced

¾ teaspoon ground coriander

1 celery stalk, trimmed, cut into
½-inch pieces

5 whole sprigs of parsley with stems

1 bay leaf

1 package frozen artichokes,
thawed

¼ cup chopped fresh parsley

Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the
Slow Cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the
veal mixture. Tuck the bay leaf into the center. Cover and cook on Low Setting for
5 hours using the Timer function; the Slow Cooker will automatically switch to
Warm. At this point, the stew can wait on Warm until you are ready to finish
cooking.

One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in
artichokes; cover and slow cook on Low for 1 hour. Garnish with chopped fresh
parsley to serve.

Nutritional information per 1-cup serving:

Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g

• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g

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30

◆

Mediterranean Seafood Stew

Makes 4 servings

¼ pound small new potatoes,
skin on, whole

2 cloves garlic, peeled and minced

1 large onion, peeled, cut into
quarters, with root ends intact
(to hold it together)

1 tablespoon extra virgin olive oil

1 can (14 ounces) diced tomatoes,
juices drained

½ can (6 ounces) salt-free
tomato paste

½ cup clam juice or fish stock

½ cup dry white wine or vermouth

½ teaspoon saffron

½ teaspoon dried basil

Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart® Slow
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine,
saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs
in a 5 x 5-inch square of cheesecloth (or coffee filter) and tie securely with kitchen
twine. Add to pot.

¼ cup chopped parsley leaves

grated zest of one orange

1 bay leaf

¼ teaspoon fennel seeds

¼ teaspoon peppercorns

3 whole sprigs of fresh parsley
(stems and leaves)

½ small fennel bulb (4 ounces),
top off, cut into ½" slices

10 mussels, scrubbed and debearded
if necessary

8 jumbo shrimp, peeled, deveined,
left whole with tail on

6 sea scallops, cut in half
horizontally

½ pound white fish, such as scrod,
cut into 2-inch pieces

Cover and cook for 7 hours using the Timer function. Slow Cooker will
automatically switch to Warm. At this point the sauce can rest on Warm until one
hour before serving. Raise heat to High, then add fennel slices; cook another 30 to
40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10
to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are
opaque. Garnish with chopped parsley and orange zest. Serve directly from the pot.

Ladle stew into warm soup bowls. Serve with crusty bread on the side.

Nutritional information per serving:

Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g

• chol. 187mg • sod. 582mg •calc. 155mg • fiber 5g

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◆

Seafood Chili

Makes 4 servings

1½ cups chopped onion

3 garlic cloves, peeled and chopped

1 jalapeño pepper, seeded
and chopped

½ red pepper, seeded and chopped

½ green pepper, seeded
and chopped

1 tablespoon chili powder

½ tablespoon oregano

1 teaspoon ground cumin

½ teaspoon ground coriander

½ tablespoon extra virgin olive oil

1 can (14 ounces) diced tomatoes
with juice

Combine onions, garlic, jalapeño pepper, red pepper, green pepper, chili powder,
oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart®
Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Using Timer function,
cook on Low for 4 hours; Slow Cooker will automatically switch to Warm until you
are ready to finish cooking.

1 can (6 ounces) chopped clams,
drained, ½ cup juice reserved

1 tablespoon cornmeal

¾ pound large shrimp, peeled and
deveined

¾ pound large sea scallops, tough
muscle removed

½ pound halibut (or other firm white
fish), cut into 1-inch pieces

¾ pound mussels, rinsed
and debearded

¼ cup chopped fresh cilantro

Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for 15 minutes or until shrimp are pink and mussels have opened.

Garnish with fresh chopped cilantro.

Nutritional information per serving:

Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g

• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g

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32

◆

Chicken Cacciatore

Makes 4 to 6 servings

8 ounces yellow onion, peeled and
cut vertically into ½-inch slices

1 red bell pepper, cored, seeded,

cut lengthwise into ½-inch thick
slices

1 yellow bell pepper, cored,
seeded, cut in ½-inch thick
slices lengthwise

3 cloves garlic, peeled

1 can (15 ounces) diced tomatoes,
drained, juices discarded

2 tablespoons tomato paste

2 tablespoons white vermouth or
other dry white wine

Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth,
oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim
chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat
one tablespoon olive oil in a 12-inch Cuisinart® nonstick skillet over medium-high
heat. Add half the chicken and cook over medium-high heat for 3 minutes on each
side until brown. Transfer to a plate and repeat with the remaining chicken. Add
the remaining tablespoon olive oil and cook the portobello mushrooms in a single
layer until golden brown on each side, about 3 minutes per side. Add the browned
portobello mushrooms to the vegetable mixture.

1 teaspoon oregano

¾ teaspoon basil

1 teaspoon kosher salt

¼ teaspoon freshly ground black
pepper

2 pounds bone-in, skinless chicken
thighs

½ cup all-purpose flour

2 tablespoons extra virgin olive oil

4 ounces portobello mushrooms,
cut into ½-inch thick slices

1 bay leaf

Arrange half the chicken thighs in the ceramic pot of the Cuisinart® Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center
of the mixture. Cover and cook on Low for 8 hours using Timer function; Slow
Cooker will automatically switch to Warm setting.

Remove and discard bay leaf before serving.

Nutritional information per serving (based on 6 servings):

Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g

• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g

entrÉeS & SauceS

33

◆

Rosemary Chicken,

Sausage & Mushrooms

Makes 4 to 6 servings

3 tablespoons extra virgin
olive oil

6 ounces yellow onion, peeled
and chopped

1 clove garlic, peeled and chopped

8 ounces portobello mushrooms,
cut into ½-inch thick slices

8 ounces cremini or button
mushrooms, cleaned and
quartered

1 teaspoon rosemary

1 teaspoon kosher salt

Heat ½ tablespoon of the olive oil in a 12-inch Cuisinart® nonstick skillet over
medium-high heat. Cook the onions and garlic until softened and translucent,
2 to 3 minutes; transfer to a large bowl. Add ¹∕³ of the remaining olive oil to the
pan, and cook the portobello mushrooms for 2 to 3 minutes on each side until
golden; add to the onion mixture. Cook the quartered cremini mushrooms until
golden, 4 to 5 minutes total, stirring now and then; add to the bowl. Stir in the
rosemary, salt and pepper.

½ teaspoon freshly ground
black pepper

12 ounces chicken or turkey Italian
sausage, in links

2 pounds bone-in, skinless chicken
thighs, trimmed of excess visible
fat

½ cup all-purpose flour

¼ cup nonfat, low-sodium
chicken stock

¼ cup white vermouth or dry
white wine

1 bay leaf

Cook the sausage until browned on all sides, but not completely cooked. Cut into
1½-inch lengths on the diagonal; add to the mushroom/onion mixture.

Toss the chicken in the flour to coat lightly; discard the excess flour. Heat the
remaining olive oil over medium-high heat in the same skillet. Add half the chicken
to the skillet and brown for 2 to 3 minutes on each side; remove and reserve.
Repeat with the remaining chicken.

Arrange half the browned chicken in the ceramic pot of the Cuisinart® Slow
Cooker. Top with half the mushroom/sausage/onion mixture. Repeat layers.

(continued)

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34

◆

Pour the chicken stock and vermouth over the top. Tuck the bay leaf into
the center.

Cover and cook on Low for 8 hours using Timer function; Slow Cooker
will automatically switch to Warm setting. Remove and discard bay leaf
before serving.

Nutritional information per serving (based on 6 servings):

Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g

• chol. 145mg • sod. 656mg • calc. 42mg • fiber 1g

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35

◆

Chicken with

40 Cloves of Garlic

Makes 4 to 6 servings

2½ pounds chicken thighs (about
8 to 10), skinless, bone-in

1 teaspoon herbes de Provence

¼ teaspoon red pepper flakes

¾ teaspoon kosher salt

¼ teaspoon freshly ground
black pepper

3 teaspoons fresh lemon juice

3 teaspoons extra virgin olive oil

cooking spray

In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes,
salt, pepper, lemon juice and olive oil.

Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray. Layer seasoned chicken, garlic, celery and onions in pot. Pour
in wine and chicken stock. Cook on Low for 8 hours using Timer function; the
Slow Cooker will automatically switch to Warm.

Serve with chopped parsley for garnish.

40 cloves garlic, peeled

1 stalk celery, sliced

1 cup sliced onion and/or shallots

¼ cup white vermouth or dry
white wine

3 tablespoons nonfat, low-sodium
chicken stock

freshly chopped parsley

Nutritional information per serving (based on 6 servings):

Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g

• chol. 153mg • sod. 311 • calc. 66mg • fiber 1g

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36

◆

Barbecue Beef Brisket

This is a multi-step process, but well worth the effort. Because brisket is chilled after

cooking, it allows you to remove excess fat, and makes slicing easier.

Makes 6 to 8 servings

1 beef brisket, approximately
2½ pounds

2 tablespoons light or dark
brown sugar, packed

2 teaspoons Worcestershire sauce
2 teaspoons freshly ground

black pepper
1 teaspoon garlic powder

Trim fat cap on top of brisket to ¹∕8-inch thickness. Do not remove it all – it helps
to keep the brisket tender and moist. Combine the brown sugar, Worcestershire,
pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the
brisket. If time allows, cover and refrigerate overnight to marinate. Make a single
layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart® Slow
Cooker. Add the lager. Place the coated brisket on top. Cover and cook on Low
using the Timer function for 8 hours – Slow Cooker will automatically switch to
Warm. Turn off Slow Cooker. Remove the brisket, onions and cooking juices from
the Slow Cooker and place in a shallow pan. Cover and refrigerate.

One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F.
Remove hardened fat and discard. Remove brisket from cooking liquid. Strain
liquid from onions and reserve for another use (you will have about 2 cups. This
may be frozen – it is very good to use in soups); discard onions. Slice meat thinly
(¹∕8 -inch thick slices) while cold.* Reassemble and place in roasting pan/baking
dish. Spread 2 cups Barbecue Sauce evenly over the reassembled roast. Cover pan
with lid or foil and place in preheated oven for 30 to 40 minutes, until heated
through. Serve hot.

1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon liquid smoke
1 medium onion, peeled,

cut into ½-inch slices
½ cup lager or ale
2 cups (more to taste) Barbecue

Sauce, page 38, or purchased
BBQ sauce

Alternatively the meat can be sliced thickly, then shredded using two forks or
fingers. Stir in sauce and reheat until it just bubbles. After reheating, the Beef Bar­becue may be placed in the Slow Cooker on Low for 1 hour, then turned to Keep
Warm.

*Thin slices will be easy to achieve using a Cuisinart® Electric Knife.

Nutritional information per serving (based on 8 servings):

Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g

• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g

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◆

Barbecue Sauce

Makes 4 cups

2 teaspoons unsalted butter

1 cup finely chopped onion

1 clove garlic, peeled,
finely chopped

2 cups tomato ketchup

1 cup water

¼ cup tomato paste (salt-free)

¼ cup cider vinegar

cup molasses

¹∕

³

cup honey

¹∕

³

Melt the butter in a Cuisinart® 3¾-quart saucepan over medium heat. Add onion
and garlic; cook over medium heat until softened and opaque, about 3 to 4 min­utes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey,
Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and
dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer,
uncovered over low heat, about 50 to 60 minutes. Stir in liquid smoke and hot
sauce to taste.

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce
(low-sodium)

1 tablespoon prepared horseradish

1 tablespoon chili powder
(heat level to taste)

2 teaspoons instant espresso powder

1½ teaspoons dry mustard

1–2 teaspoons liquid smoke (to taste)

½–1 teaspoon hot sauce such
as Tabasco

®

Cool and refrigerate in a covered container until ready to use. May also be frozen.

Nutritional information (per serving ¼-cup):

Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g

• chol. 1g • sod. 988mg • calc. 79mg • fiber 1g

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38

◆

Dilled Pot Roast

cup all-purpose flour

¹∕

³

½ teaspoon kosher salt

Makes 4 to 6 servings

2 cloves garlic, peeled

1 teaspoon dill seed

¼ teaspoon freshly ground pepper

2 teaspoons vegetable oil

2½–3 pounds beef roast, rump,
chuck or arm cut

2 tablespoons Dijon-style mustard

2 onions, peeled and cut into
eighths

2 carrots, peeled and sliced into
1-inch pieces

1 celery stalk, with tops,
cut into 1-inch pieces

Combine flour with salt and pepper. Coat beef with flour mixture, shaking off
excess. Heat oil in a Cuisinart® 12-inch skillet over medium-high heat; brown
beef on all sides. Transfer to platter or cutting board; cool for a few moments.
Rub mustard evenly over all sides of the beef. Place onions, carrots, celery, garlic,
dill seed and peppercorns in the ceramic pot of the Cuisinart® Slow Cooker. Top
with the mustard-coated beef. Pour in stock and vinegar. Cook on Low for 8 hours
using Timer function; cooker will automatically switch to Warm.

Remove beef, transfer to storage container, strain and discard vegetables. Pour
cooking juices over beef; cover and refrigerate overnight. One hour before serving,
remove beef, (reserve juices) and cut off visible fat. Place in a small roasting pan
and reheat at 325°F for 30 to 45 minutes.

½ teaspoon peppercorns

¼ cup nonfat, low-sodium
beef stock

1 tablespoon red wine vinegar

Sauce
cooking juices from beef

3 tablespoons instant flour

1 teaspoon Dijon-style mustard

1 teaspoon dill weed

½ cup lowfat sour cream

Strain cooking juices into a Cuisinart® 2¾-quart saucepan; discard fat. Add flour,
mustard and dill; stir over medium heat until sauce comes to a boil and thickens.
Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add
¼ teaspoon salt if desired. Cut meat into thin slices; pour some sauce over the top
and pass the rest in a sauce boat.

Nutritional information per serving (based on 6 servings):

Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g

• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g

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◆

New England Short Ribs

Makes 4 servings

½ cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

2–2½ pounds short ribs

1 tablespoon vegetable oil

½ pound onions, peeled and cut
into ½-inch dice

½ pound carrots, peeled and
halved lengthwise

Combine flour, salt and pepper. Coat short ribs with this mixture.

Heat oil in a Cuisinart® 12-inch skillet over medium high heat. Brown ribs and
transfer them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute;
stir and scrape up all brown bits. Combine with carrots, potatoes, turnips.

Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart® Slow
Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover
and cook on Low using Timer function, for 6 hours – Slow Cooker will automati­cally switch to Warm until ready to serve. Strain pan juices to remove fat, or use
a fat mop to remove fat.

½ pound new red potatoes, skin
on, cut into 1 to 1½-inch cubes

¼ pound turnips, peeled and cut
into ½-inch dice

¼ cup prepared horseradish

½ cup beef stock

Nutritional information per serving:

Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g

• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g

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40

◆

Corned Beef with Vegetables

Serves 4 to 6

First Cooking

cooking spray

2 pounds corned beef, first cut (flat)

1 onion, peeled and cut into
2-inch pieces

1 carrot, peeled and cut into
2-inch pieces

1 stalk celery, with tops,
cut into 2-inch pieces

3 whole parsley stalks

1 bay leaf

½ teaspoon peppercorns

3 cups water

To finish

Sauce

¼ cup orange marmalade

¼ cup Dijon-style mustard

1½ tablespoons real maple syrup
(not pancake syrup) or honey

Vegetables

½ pound onions, peeled, cut in half
through root end

4 carrots, peeled, cut into large
serving pieces

2 stalks celery, cut into serving

pieces

1 pound new potatoes, skins on,
cut into serving pieces

1 pound cabbage cut lengthwise
through the root end into 8 pieces

Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with
cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the
onion, carrot, parsley, celery, bay leaf and peppercorns. Pour in water to cover.
Cover and cook on Low for 8 hours, using Timer function – Slow Cooker will auto­matically switch to Warm.

When meat is done, transfer to a resealable container with the vegetables and
cooking liquid. Cover and refrigerate overnight. The meat can stay like this for
up to two days.

When you are ready to finish the corned beef, preheat oven to 375°F. Remove
meat from cooking liquid; cut off and discard any visible fat. Strain liquid to
degrease juices. Discard vegetables; reserve liquid.

Combine marmalade, mustard and maple syrup in a small bowl; spread or brush
over the top and sides of meat. Set in small roasting pan; heat about 30 to 45 min­utes, brushing meat with glaze once or twice.

(continued)

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◆

Pour cooking liquid into a Cuisinart® 6-quart saucepan. Add onions, carrots, celery
and new potatoes. Top with the cabbage. (You will not have enough liquid to cover
– the cabbage steams on top.) Cover and simmer until vegetables are tender, 30 to
45 minutes.

To serve, cut meat in thin slices and surround with vegetables. Serve the flavorful
broth on the side.

Nutritional information per serving (based on 6 servings):

Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g

• chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g

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42

◆

Pulled Pork Barbecue

Makes 5 cups

2½ pounds bone-in country-style
spare ribs

¾ teaspoon kosher salt

½ teaspoon freshly ground
black pepper

½ teaspoon paprika

Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork
and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of
onions. Add water. Cover. Cook on Low for 6 hours, using Timer function,
until the pork is tender and pulling off the bones – Slow Cooker will automatically
switch to Warm.

Transfer pork to a shallow food storage container. Strain liquid and discard onions.
Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify
and rise to the top. Lift off and discard. Remove pork from liquid (which will have
gelled); reserve liquid for another use (it is particularly good to use in the Cuban
Black Bean (page 16), Classic Split Pea (page 21), or Spanish Bean (page 15) Soups
– it may be strained and frozen, or discarded. Pull pork from bones; discard bones.
Trim off and discard fat.

½ pound onions, peeled and
thickly sliced

1 cup water

1–1½ cups Barbecue Sauce, page 38
(or purchased)

Shred pork and place in ceramic pot of Cuisinart® Slow Cooker. Add 1 to 1½ cups
Barbecue Sauce; stir. Cook on Low for 3 hours using the Timer function, or on
High for 2 hours. Set on Warm to serve.

Nutritional information per ½-cup serving:

Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g

• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g

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◆

Braised Veal Shanks

Makes 4 servings

4 sprigs parsley

4 veal shanks (about 3-3½
pounds total), about 1¼ inches
thick, 3-3½ inches in diameter,
tied

¾ teaspoon kosher salt

¼ teaspoon freshly ground
black pepper

½ cup all-purpose flour

3 teaspoons extra virgin olive oil

¾ tablespoon unsalted butter

¾ pound onions, peeled
and chopped

6 ounces carrots, peeled
and chopped

Remove leaves from the parsley, reserving stems. Chop leaves; reserve.

Season veal with salt and pepper; dust lightly with flour, shaking off excess. Heat
olive oil and butter in a 12-inch Cuisinart® skillet over medium-high heat. When
hot, add the veal shanks and cook for 4 to 5 minutes on each side, until nicely
browned. Remove and reserve.

6 ounces shallots, peeled and
chopped

2 ounces celery, peeled
and chopped

3 cloves garlic, peeled
and chopped

3 teaspoons herbes de Provence,
divided

1 can (15 ounces) diced tomatoes,
drained

¼ cup dry white vermouth

¼ cup nonfat, low-sodium
chicken stock

1 bay leaf

1 strip lemon zest

Add the chopped onions, carrots, shallots, celery, garlic, and herbes de Provence to
the skillet. Cook over medium-low heat until onions and shallots are translucent
and vegetables are slightly softened, about 5 minutes.

Place cooked vegetables in the ceramic pot of the Cuisinart® Slow Cooker along
with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest,
and reserved parsley leaves and stems. Stir to combine. Top vegetable mixture with
the browned veal shanks in a single layer. Cover and cook on Low, using the Timer
function, for 6 hours – Slow Cooker will automatically switch to Warm.

(continued)

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44

◆

Degrease the cooking liquid with a fat mop, or pour the liquid into a fat
separator and allow the fat to rise to the top. Then pour the defatted liquid
back into the cooked vegetables. Serve with pasta, rice, or polenta.

Tip: Make your chopping task easy by using a Cuisinart® Food Processor
fitted with the metal blade to chop the vegetables. First chop the parsley leaves
and remove. Then with the machine running, drop garlic through the feed
tube and process 5 seconds to chop. Add onion (cut into 1-inch pieces) and
pulse to chop; remove. Pulse to chop shallots (cut into 1-inch pieces; remove.
Pulse to chop carrots (cut into 1-inch pieces and remove. Pulse to chop celery
(cut into 1-inch pieces). The chopping is done in just a few moments.

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

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◆

Lamb Shanks with White Beans

& Sun-Dried Tomatoes

Makes 4 to 6 servings

½ pound dried white beans
(navy or cannellini)

4 lamb shanks
(about ¾ pound each)

1 teaspoon kosher salt

¼ teaspoon freshly ground
black pepper

1 tablespoon extra virgin olive oil

6 ounces yellow onion, peeled
and chopped

2 cloves garlic, peeled and chopped

Soak beans overnight (8 hours or more) in water to cover by 3 inches. Drain and
pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart®
Slow Cooker.

Trim the lamb shanks of as much visible fat and silver skin as possible. Season with
salt and pepper. Heat olive oil in a 12-inch Cuisinart® skillet over medium-high
heat. When hot, add the seasoned lamb shanks and brown well on all sides.

Remove and reserve. Pour off excess fat from the pan. Reduce heat to low and add
chopped onions and garlic. Cook over low heat until onions are softened and trans­lucent, about 3 to 4 minutes. Stir onion mixture into Slow Cooker with the beans.
Add sun-dried tomatoes, sun-dried tomato oil, and rosemary. Tuck the browned
lamb shanks into bean mixture. Add the stock and wine.

1 cup oil-packed sun-dried
tomatoes, drained and slivered

1 tablespoon oil from sun-dried
tomatoes

2 teaspoons rosemary

1½ cups nonfat, low-sodium
chicken stock

¼ cup white vermouth or dry white
wine (not Chardonnay)

Set to cook on Low setting, using the Timer function, for 8 hours – Slow Cooker
will automatically switch to Warm. Remove lamb shanks; degrease using a fat mop.
Mash some of the beans if desired. Serve one lamb shank per person, or remove the
meat from the bones and serve up to 6 diners.

Nutritional information per serving (based on 6 servings):

Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g

• chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g

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46

◆

Penne Lasagna

Makes 6 cups

½ cup freshly grated Parmesan

8 ounces part-skim ricotta

½ pound part-skim mozzarella
grated, shredded ½ cup reserved
for topping

2 teaspoons extra virgin olive oil,
divided

4 ounces white mushrooms, sliced

1 teaspoon kosher salt, divided

½ teaspoon freshly ground pepper,
divided

½ pound frozen chopped spinach,
thawed and drained until very
dry*

Combine Parmesan, ricotta and all but ½ cup of the mozzarella. Reserve.

Heat a Cuisinart® 12-inch nonstick skillet over medium high-heat; add 1 teaspoon
oil and sauté mushrooms until golden brown. Season with ½ teaspoon salt and
¼ teaspoon pepper. Mix with drained spinach. Reserve.

½ large onion, peeled and finely
chopped

2 cloves garlic, peeled and minced

¼ pound ground turkey

2 cans (8 ounces each) diced
tomatoes, juices drained, divided

8 ounces tomato sauce

1 teaspoon dried basil

½ teaspoon oregano

6 ounces mini penne (or other
small tubular pasta) par-cooked
5 minutes (until barely cooked),
drained and cooled

cooking spray

Heat 1 teaspoon oil; sauté onions and garlic until soft, about five minutes.
Set aside. In the same skillet, heat 1 teaspoon oil and brown; the ground turkey;
transfer to bowl with onions. Stir in 1 cup diced tomatoes and the remaining salt
and pepper. Reserve.

Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir
into pasta.

Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with
cooking spray. Using ¹∕³ of the pasta mixture, make a layer on the bottom of the
insert. Spread meat mixture evenly over pasta. Cover with ½ the cheese mixture.

(continued)

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◆

Make a second layer of pasta; top with spinach and mushroom mixture. Cover with
remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved
mozzarella.

Cover and cook on Low, using the Timer function, for 6 hours – Slow Cooker will
automatically switch to Warm until ready to serve.

*To drain spinach thoroughly, first squeeze out as much water as possible with
your hands. Lay the spinach on a clean towel, roll up, and wring out the rest.
You will end up with about a ½ cup dry spinach that can then be mixed with
the mushrooms.

Nutritional information per ½-cup serving:

Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g

• chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g

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48

◆

Red Beans & Sausage

Makes 4 servings

½ pound dried red beans

cooking spray

1 ham hock (12 ounces)

1 cup chopped onion

1 cup chopped green pepper

1 bay leaf

½ tablespoon chili powder

2 cloves garlic, peeled and chopped

½ tablespoon oregano

Soak beans in water to cover by 3 inches overnight (at least 8 hours). Drain, pick
over beans and rinse.

Lightly coat the ceramic pot of the Cuisinart® Slow Cooker with cooking spray.
Combine the drained beans, ham hock, onion, green pepper, bay leaf, chili
powder, garlic, oregano, thyme, coriander and basil in the pot. Cook on Low, using
the Timer Function, for 6 hours – Slow Cooker will automatically switch to Warm.

Heat oil in a 12-inch Cuisinart® skillet over medium heat. Brown the turkey
kielbasa on all sides, about 5 minutes, and add to Slow Cooker. Cook for another
2 hours.

½ tablespoon thyme

½ tablespoon dry coriander

½ tablespoon dried basil

½ tablespoon extra virgin olive oil

1 pound turkey kielbasa,
cut into 8 portions

½ teaspoon Tabasco

½ teaspoon kosher salt

®

, or to taste

Remove ham hock and cut meat from the bone. Return the meat to Slow Cooker
and discard the bone. Add Tabasco® to taste. Add salt if desired.

Serve with cooked white rice.

Nutritional information per serving:

Calories 420 (28% from fat) • carb. 45g • pro. 33g • fat 14g • sat. fat 6g

• chol. 65mg • sod. 1777mg • calc. 95mg • fiber 10g

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◆

Macaroni with Four Cheeses

Makes 6 cups

½ pound elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups fat free evaporated milk,
not reconstituted

½ tablespoon Worcestershire sauce

½ teaspoon dry mustard

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

6 ounces reduced-fat sharp Cheddar,
shredded

Parboil elbow macaroni about 5 minutes, until very al dente but cooked through.
Rinse under cool water in a colander, drain thoroughly and set aside in a large
bowl.

Melt butter in a Cuisinart® 3¾-quart saucepan; stir in flour. Cook, stirring
constantly for 3 minutes. Add milk; stir until it boils. Stir in Worcestershire sauce,
dry mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until
blended. Add to pasta and stir to combine.

4 ounces Gruyère (not processed),
shredded

cooking spray

8 ounces diced tomatoes,
drained (about 1½ cups)

4 ounces part-skim mozzarella,
shredded

½ cup fresh breadcrumbs

½ ounce freshly grated Parmesan,
about 2 tablespoons

Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with
cooking spray. Add half the macaroni mixture. Spread the drained tomatoes in a
layer; top with the mozzarella, then the remaining macaroni.

Combine breadcrumbs and Parmesan; sprinkle over top. Cover and cook on Low
setting, using the Timer function, for 5 hours – Slow Cooker will automatically
switch to Warm.

Nutritional information per ¾-cup serving:

Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g

• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g

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50

◆

Tomato Sauce

Makes about 8 cups

1 tablespoon extra virgin olive oil

½ pound onions, peeled,
finely chopped

6 ounces carrots, peeled, chopped

2 ribs celery, peeled, finely chopped

2 cloves garlic, peeled,
finely chopped

½ tablespoon dried basil

1½ teaspoons dried marjoram

Heat the olive oil in a Cuisinart® 12-inch skillet over medium heat. Add the
chopped onions, carrots, celery, and garlic; cook until the vegetables are softened,
but not browned, about 5 minutes. Add the basil, marjoram, and oregano; cook
until the herbs are aromatic, 2 to 3 minutes longer. Place the cooked vegetables in
the ceramic pot of the Cuisinart® Slow Cooker. Add the tomatoes, tomato purée,
tomato paste, wine and salt to the Slow Cooker and stir to blend.

Cover and cook on Low for 8 hours, using the Timer function – Slow Cooker will
automatically switch to Warm until ready to serve. For a smoother sauce, use a
Cuisinart® Hand Blender or blender to purée the sauce to desired consistency.

1½ teaspoons dried oregano

1 can plum (Italian) tomatoes
(35 ounces)

2 cups tomato purée,
salt-free if available

1½ tablespoons salt-free tomato paste

¼ cup dry white wine or vermouth

½ teaspoon kosher salt

Nutritional information per 1-cup serving:

Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 639mg • calc. 98mg • fiber 6g

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◆

New Potatoes with Rosemary

Makes 6 servings

2 pounds new potatoes, washed
but left whole

1 tablespoon extra virgin olive oil

1½ tablespoons finely chopped fresh
rosemary

Combine all ingredients in ceramic pot of Cuisinart® Slow Cooker. Cover and cook
on Low for 4 hours using Timer Function. Slow Cooker will automatically switch
to Warm until ready to serve.

Nutritional information per serving:

Calories 154 (14% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g

• chol. 0 • sod. 118mg • calc. 15mg • fiber 3g

2 garlic cloves, peeled and minced

½-¾ teaspoon kosher salt

¼ teaspoon freshly ground pepper

“Almost” Baked Potatoes

Makes 3 servings

3 russet baking potatoes
(about 10 ounces each),
scrubbed and dried

1 teaspoon good quality olive oil

Prick each potato several times with the tines of a fork; rub each with ¼ teaspoon
olive oil. Place rack in the ceramic pot of the Cuisinart® Slow Cooker. Arrange
potatoes on rack, evenly spaced.

Cover and cook on Low, using timer function for 7 hours, until potatoes are tender.
Slow Cooker will switch to Warm until ready to serve potatoes.

Nutritional information per serving:

Calories 319 (4% from fat) • carb. 72g • pro. 7g • fat 1g • sat. fat 0

• chol. 0 • sod. 23mg • calc. 28mg • fiber 7g

Side diSheS

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52

◆

Warm Baked Potato Salad

This salad may be assembled and served while potatoes are warm,

or chilled to serve later.

Makes 6 cups

½ cup fat-free plain yogurt, strained
to yield

½ cup lowfat mayonnaise

1½ tablespoons fresh lemon juice or
white balsamic vinegar

2 teaspoons Dijon-style mustard

2 teaspoons dill weed (dry, double
if using fresh)

Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper
in the work bowl of the Cuisinart® Food Processor fitted with metal blade. Process
until blended and smooth, 20 seconds.

Cut the potatoes into bite-sized pieces, including the skins. Place in a large bowl
with celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to
coat potatoes. Serve warm, or cover and refrigerate until ready to serve.

*To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee
filter. Place over bowl and allow the whey to drain out; the yogurt will thicken and
may be used as a spread or in dressings without being watery.

¼ cup*

1 teaspoon kosher salt

½ teaspoon freshly ground
black pepper

3 “Almost” Baked Potatoes,
still warm (page 52)

1 rib celery, thinly sliced

cup finely chopped red onion

¹∕

³

Nutritional information per ½-cup serving:

Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g

• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g

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◆

Mashed Potato Pie

Makes 6 to 8 servings

1 tablespoon unsalted butter,
softened

¼ cup fresh breadcrumbs

¾ cup freshly grated Parmesan,
divided

3 cups cooked potato pulp,
or leftover mashed potatoes

Generously butter the bottom and sides of a 2-quart soufflé dish. Combine
breadcrumbs and 2 tablespoons Parmesan. Sprinkle mixture on bottom and sides
of prepared dish. Reserve excess crumbs. Cut a piece of aluminum foil about 24
inches long. Fold in half lengthwise, then fold in half again two more times to cre­ate a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.

In a large bowl, using a Cuisinart® SmartPower™ Hand Mixer on low speed, com­bine potatoes, sour cream, ricotta, eggs, remaining Parmesan and green onion.
Transfer to prepared soufflé dish. Top with reserved crumb mixture. Set the dish
in the center of the long strip of folded foil and bring up the sides to meet – twist
together to form a handle.

Place rack in ceramic pot of a Cuisinart® Slow Cooker. Place soufflé dish on rack,
using the foil cradle to help lift the dish, and carefully lower the dish into the pot
and place on the rack. Carefully pour water into the bottom of ceramic pot. Cover
and cook on Low using the Timer function, for 5 hours. Potatoes will be puffed and
slightly brown on the top. Slow Cooker will automatically switch to Warm until
ready to serve. Remove the soufflé dish from the slow cooker, using the foil strips
to lift up.

1½ cups lowfat sour cream

¾ cup lowfat ricotta

2 large eggs, lightly beaten

1 green onion, cut into ½-inch slices

3 cups very hot water

Nutritional information per serving (based on 8 servings):

Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g

• chol. 42mg • sod. 344mg • calc. 334mg • fiber 2g

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◆

Party Potatoes

Makes 8 servings

2 pounds russet potatoes, peeled
and cut into 2-inch pieces

1½ teaspoons kosher salt, divided

2 tablespoons unsalted butter

1 medium onion, peeled and
chopped

¼ teaspoon freshly ground pepper

In a Cuisinart® 3¾-quart saucepan, cover the potatoes with cold water; add
1 teaspoon salt. Cook over medium-high heat until tender, drain well and place in
large mixing bowl.

While the potatoes are boiling, prepare the onions for topping. Melt butter in
a 12-inch Cuisinart® skillet. Cook onion, stirring occasionally, until reduced and
very lightly browned. Season with remaining salt and pepper. Transfer to large
mixing bowl.

Beat potatoes with a Cuisinart® SmartPower® Hand Mixer, starting on low speed.
Add sour cream, cream cheese and minced garlic. Turn mixer to medium high;
beat until smooth and slightly fluffy. Cut a piece of aluminum foil about 24 inches
long. Fold in half lengthwise, then fold in half again two more times to create a
strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.

cup lowfat sour cream

²∕

³

6 ounces lowfat cream cheese,
cut into 1-inch pieces

1 clove garlic, peeled and minced

cooking spray

Spray the bottom and sides of a 1-quart soufflé dish with cooking spray. Fill with
potato mixture. Top with onions. Set the dish in the center of the long strip of
folded foil and bring up the sides to meet – twist together to form a handle. Place
the rack into ceramic pot of a Cuisinart® Slow Cooker. Place soufflé dish on rack,
using the foil cradle to help lift the dish, and carefully lower the dish into the pot
and place on the rack.

Cover and cook on Low for 5 hours using the Timer function – Slow Cooker
will automatically switch to Warm until ready to serve. Potatoes will be puffed and
onions browned. Remove the soufflé dish from the slow cooker using the foil strips
to lift it.

Nutritional information per serving:

Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g

• chol. 20mg • sod. 527mg • calc. 91mg • fiber 3g

Side diSheS

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◆

Butternut Squash

& Mushroom Scallop

Makes 8 servings (8 cups)

1 ounce Parmesan, cut in half

2½ ounces bread, about 3 slices,
crusts on, torn into quarters

1 teaspoon thyme

2 tablespoons butter, divided

1 garlic clove, peeled and
cut in half

1 shallot, peeled and cut in half

To grate the cheese, drop pieces through the small feed tube of a Cuisinart® Food
Processor while the machine is running. Process until almost grated and drop
the bread pieces through the tube; pulse until they become fine crumbs. Add the
thyme and 1 tablespoon butter. Pulse until combined. Reserved seasoned crumbs.

In the same work bowl, with the motor running, drop garlic and shallot through
the small feed tube and process until they are finely chopped. In a Cuisinart®
13-inch skillet, warm 1 tablespoon olive oil over medium high heat. Sauté the
garlic, shallots and mushrooms together until they are lightly browned (if
mushrooms crowd the pan, brown in two batches). Season with salt and pepper.

1 tablespoon olive oil

8 ounces white mushrooms, sliced

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

cooking spray

3 pounds butternut squash,
trimmed, cut into

¹∕8" slices

Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with
cooking spray. Using ½ of the squash, make a layer on the bottom. Continue
layering with ½ the mushroom mixture and then ½ the crumbs. Repeat.

Cut remaining tablespoon of butter into small pieces and dot the top.

Cover and cook on Low for 5 hours using Timer function. Slow Cooker will auto­matically switch to Warm until ready to serve.

Nutritional information per serving:

Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g

• chol. 11mg • sod. 831mg • calc. 156mg • fiber 8g

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Corn Pudding

Makes 6 to 8 servings

cooking spray

2 teaspoons unsalted butter

½ cup chopped onion (about one
small onion)

3 cups cut corn, fresh or frozen,
thawed and patted dry, divided

3 large eggs

Lightly coat a 1-quart soufflé dish with cooking spray; set aside. Cut a piece of
aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again
two more times to create a strip about 24 inches in length and 2 inches wide to
make a “cradle” and reserve.

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

Place 1½ cups of corn into 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 1½ cups 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. Set the dish in the
center of the long strip of folded foil and bring up the sides to meet – twist together
to form a handle.

1½ cups evaporated fat free milk, not
reconstituted

3 tablespoons yellow cornmeal

¾ teaspoon salt

¾ teaspoon freshly ground pepper
to taste

2-4 drops hot sauce

1 quart very hot water

Place small rack in ceramic pot of a Cuisinart® Slow Cooker. Add hot water to pot.
Place filled soufflé dish on rack, using the foil cradle to help lift the dish, and
carefully lower the dish into the pot and place on the rack. Cover and cook on
Low for 3½ hours. Slow Cooker will automatically switch to Warm. Casserole
will be puffed and golden. Remove the soufflé dish from the slow cooker using
the foil strips to lift it.

Nutritional information per serving (based on 8 servings):

Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g

• chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g

Note: You may prepare the Corn Pudding using a blender rather than a
food processor.

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Glazed Onions & Carrots

with Fruit & Nuts

Makes 8 servings

cooking spray

2 pounds frozen whole pearl onions,
defrosted and drained

1 pound baby carrots

1 cup raisins

1 cup dried apricots, quartered

½ cup dry sherry

Lightly coat the ceramic pot of a Cuisinart® Slow Cooker with cooking spray.

Place onions, carrots, raisins, and apricots in pot. Combine sherry, butter and
honey; pour over the vegetable mixture. Season with ¹∕³ cup parsley, salt and
pepper; mix thoroughly.

Cover and cook on Low for 6 hours using the Timer function. Slow Cooker will
automatically switch to Warm.

One hour before serving, add toasted nuts and stir; replace cover. Slow cook to
heat nuts, about 15 to 20 minutes.

Garnish with remaining ¹∕³ cup parsley.

4 tablespoons butter, melted

½ cup honey

cup chopped parsley, divided

²∕

³

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 cup pecans (or other nuts)
lightly toasted

Nutritional information per serving:

Calories 369 (35% from fat) • carb. 58g • pro. 4g • fat 16g • sat. fat 4g

• chol. 16mg • sod. 390mg • calc. 77mg • fiber 7g

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Ratatouille

Makes 6 cups

12 ounces eggplant,
cut into ½-inch dice

1 teaspoon kosher salt, divided

¾ pound zucchini, cut into ½-inch
half moons

¾ pound yellow summer squash,
cut into ½-inch dice

1 small red bell pepper, cored,
seeded and cut into ½-inch dice

1 small yellow pepper, cored,
seeded and cut into ½-inch dice

1½-2 cups diced tomatoes, fresh or
canned, juices drained

Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon
salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt; dry
thoroughly with a towel.

Combine zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic,
sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic
pot of a Cuisinart® Slow Cooker. Drizzle with olive oil. Cover and cook on Low
for 5 hours using Timer function; cooker will automatically switch to Warm until
ready to serve.

½ cup tomato purée
(salt-free if available)

1 cup chopped onion

1 tablespoon chopped garlic

¼ cup sun-dried tomatoes,
not oil-packed, cut into slivers

2 tablespoons chopped fresh
parsley

1 teaspoon dried basil

1 teaspoon herbs de Provence

½ teaspoon freshly ground pepper

2 tablespoons extra virgin olive oil

Nutritional information per ¾-cup serving:

Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g

• chol. 0mg . sod. 287mg • calc. 50mg • fiber 5g

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Roasted Beet Salad

Makes 8 servings

2 pounds fresh beets

2 tablespoons white balsamic
vinegar or fruit flavored vinegar

½ teaspoon Dijon-style mustard

¼ teaspoon kosher salt

¹∕8 teaspoon freshly ground pepper

3 tablespoons vegetable oil

1½ tablespoons walnut oil

Remove stems and leaves from beets, leaving about 2 inches of stem. Scrub beets
well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart® Slow
Cooker. Cover and cook on Low for 5 hours (High for 2½ hours). Turn off.

Cool beets. Holding each beet with a paper towel, rub off and discard the skin.
(Beets may be sliced or diced and served warm at this point.) Cool/chill whole
beets while preparing salad.

Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add
the oils in a slow, steady stream while whisking, and continue whisking to emul­sify; reserve. (The dressing may also be prepared in a food processor or blender.)
Cut cooled beets into ½-inch cubes; reserve.

1 bunch watercress, washed,
dried, tough stems removed

1 head of endive, cut into ¼-inch
pieces on the diagonal

½ cup shelled white pistachios,
lightly salted

Place a wide layer of watercress on a large serving platter. Next, make a narrower
layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle
with vinaigrette.

Note: Salad may also be composed on 8 individual plates.

Nutritional information per serving:

Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g

• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g

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Spinach Timbale

Makes 4 to 6 servings

½ pound frozen chopped spinach,
defrosted

2 tablespoons unsalted butter,
divided

½ ounce Parmesan, grated

¼ cup fresh breadcrumbs

¼ cup minced shallots

1½ tablespoons all-purpose flour

¾ cups evaporated fat free milk,
not reconstituted

To drain spinach thoroughly, first squeeze out as much water as possible with your
hands. Lay spinach on a clean kitchen towel, roll up and wring out the rest. One
half cup very dry spinach will remain. Set aside.

Coat the inside of a 1-quart soufflé dish with 2 teaspoons butter. Combine cheese
and breadcrumbs. Dust prepared dish with crumb mixture; reserve remaining
crumb mixture. Cut a piece of aluminum foil about 24 inches long. Fold in half
lengthwise, then fold in half again two more times to create a strip about 24 inches
in length and 2 inches wide to make a “cradle”; reserve.

2 ounces shredded Gruyère,
(about ½ cup)

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper
(or to taste)

¼ teaspoon grated fresh nutmeg

2 eggs, separated

3 cups very hot water

Melt remaining butter in a 1¾-quart Cuisinart® saucepan over medium heat, add
shallots and cook, stirring until softened. Add flour and stir for a minute. Pour in
milk; stir occasionally until sauce is thickened. Remove from heat and add Gruyère.
Season with salt, pepper and nutmeg.

Place egg whites in a large mixing bowl; beat with a hand-held electric mixer or
whisk until stiff peaks form. Set aside.

Place egg yolks in another large mixing bowl. Beat with mixer on Low, or whisk, 1
minute. Gradually incorporate the hot cream sauce; beat 1 minute. Stir in spinach.

Scoop ¼ of whites into spinach mixture and stir to lighten mixture.

Gently fold in remaining beaten egg whites, taking care not to deflate. Pour the
mixture into prepared soufflé dish and sprinkle top with remaining crumbs.

Set the dish in the center of the long strip of folded foil and bring up the sides to

(continued)

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meet – twist together to form a handle.

Place the rack in the ceramic pot of a Cuisinart® Slow Cooker. Carefully pour hot
water into bottom of pot. Place filled soufflé dish on rack, using the foil cradle to
help lift the dish, and carefully lower the dish into the pot and place on the rack.
Cover and cook on High for 3 hours or until done. Remove the soufflé dish from
the slow cooker using the foil strips to lift it.

Serve timbale warm.

Nutritional information per serving (based on 8 servings):

Calories 247 (52% from fat) • carb. 15g • pro. 15g • fat 14g • sat. fat 8g

• chol. 140mg • sod. 440mg • calc. 422mg • fiber 2g

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Stewed Green Beans

and Tomatoes

Makes 4 servings

1 pound green beans

4 ounces onion, peeled
and chopped

1 garlic clove, peeled and chopped

1 tablespoon fresh parsley,
finely chopped

½ teaspoon dried basil

Trim stem ends from beans; cut into 1¼-inch lengths. Combine onion, garlic,
parsley, basil, salt, diced tomatoes and reserved juice.

Layer ½ green beans in a Cuisinart® Slow Cooker; top with ½ tomato mixture.
Repeat. Drizzle olive oil over top.

Cover and cook on Low for 5 hours. Slow Cooker will automatically switch to
Warm until ready to serve.

Garnish with crumbled cheese if desired.

Nutritional information per serving (without cheese):

Calories 89 (19% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 131mg • calc. 81mg • fiber 6g

¼ teaspoon kosher salt

1 can (14 ounces) diced tomatoes,
drained, ¼ cup juice reserved

½ tablespoon extra virgin olive oil

¼ -½ cup crumbled feta or chèvre
cheese, optional

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Succotash

Makes about 6 servings

1 pound fresh or frozen (thawed)
cut sweet corn

10 ounces lima beans, thawed

½ pound zucchini, cut into
1-inch pieces

½ red pepper, (8 ounce) cored,
seeded and diced into ½-inch
pieces

Combine ingredients with reserved tomato juice in ceramic pot of Cuisinart®
Slow Cooker.

Cover and cook on Low for 5 hours using Timer Function. Slow Cooker will
automatically switch to Warm until ready to serve.

Calories 179 (5% from fat) • carb. 39g • pro. 8g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 272mg • calc. 43mg • fiber 7g

Nutritional information per serving:

½ cup chopped onion

1 can (14 ounces) diced tomatoes,
drained, ¼ cup juice reserved

½ tablespoon instant tapioca

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¼ teaspoon thyme

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Sweet Potatoes & Apples

Makes 10 servings

2 pounds sweet potatoes, peeled and
cut into ¼-inch slices

3 tablespoons unsalted butter,
melted

¾ teaspoon herbs de Provence,
divided

¾ teaspoon kosher salt

¼ teaspoon freshly ground pepper

In a large bowl, toss potatoes with melted butter; season with herbes de Provence,
salt and pepper. Combine apple and onion in another bowl.

Lightly coat the interior of ceramic pot of a Cuisinart® Slow Cooker with cooking
spray. Using ¹∕³ of the potatoes, make a single layer around the bottom of the Slow
Cooker. Top with ½ the apple and onion mixture. Make a second layer with ¹∕³ of
the potatoes; top with remaining apples and onions. Finish with remaining pota­toes. Pour stock over casserole.

Cover and cook on Low for 4 hours using Timer function. Slow Cooker will
automatically switch to Warm until ready to serve.

cooking spray

1 red-skinned apple, skin on, cored
and cut into ¼-inch slices

1 small onion, peeled, quartered and
cut into ¼-inch slices

¾ cup vegetable or chicken stock

Nutritional information per ¾-cup serving:

Calories 305 (19% from fat) • carb. 60g • pro. 3g • fat 6g • sat. fat 4g

• chol. 16mg • sod. 245mg • calc. 40mg • fiber 9g

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Vegetable Tian

Makes 8 servings

8 ounces fresh breadcrumbs

½ cup parsley leaves, chopped

2 garlic cloves, peeled and chopped

½ ounce Parmesan cheese, grated

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter, melted

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon kosher salt

To make seasoned breadcrumbs, combine parsley, garlic, Parmesan, olive oil,
and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter;
reserve.

Combine thyme, oregano, salt and pepper in a small bowl; reserve.

Using 4-mm blade, fit potatoes in large feed tube and slice. Set aside. Repeat with
the zucchini and tomatoes; set aside separately. Pat dry excess liquid from tomatoes
with paper towel.

½ teaspoon freshly ground pepper

¾ pound all-purpose potatoes in
their skins, washed, cut into
¹∕8-inch slices

1 large zucchini (1 pound total),
cut into

¾ pound Italian plum tomatoes,
cut into

cooking spray

¹∕8 -inch slices

¹∕8-inch slices

Lightly coat the interior of ceramic pot of a Cuisinart® Slow Cooker with cooking
spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a
circular layer. Season with half the herb mixture. Repeat layering with zucchini,
herbs, tomatoes and finally, top with remaining breadcrumb mixture.

Cover and cook on Low for 6 hours using the Timer function. Slow Cooker will
automatically switch to Warm until ready to serve.

Nutritional information per serving:

Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g

• chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g

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◆

Wild Mushroom Ragout

Makes 8 cups (8 servings)

cooking spray

2 ounces dried mushrooms
(shiitake, porcini)

8 ounces mixed wild mushrooms
(shiitake, cremini, oyster,
chanterelle)

3 tablespoons unsalted butter,
divided

3 tablespoons extra virgin olive oil,
divided

1½ cups minced shallots

½ cup dry sherry

¾ pound white button mushrooms,
quartered

Lightly coat interior of ceramic pot of a Cuisinart® Slow Cooker with cooking spray.
Place dried mushrooms in small bowl; cover with 2 cups boiling water.

Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard
tough stems; chop. Place in ceramic pot of Cuisinart™ Slow Cooker with mixed
wild mushrooms.

¾ pound (approximately) portobello
mushrooms, cut into ½-inch slices

1 red bell pepper, cored, seeded,
thinly sliced

3 green onions, cut into
¹∕8-inches slices

½ cup lightly packed chopped
parsley, divided

1 teaspoon thyme

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

3 tablespoons salt-free tomato paste

1 cup chicken or vegetable stock

Heat 1 tablespoon each butter and olive oil in a 13-inch Cuisinart® nonstick
skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add sher­ry; bring to boil. Cook until reduced by half. Add to mushrooms in Slow Cooker.
Heat ½ tablespoon each butter and oil in same skillet; cook white mushrooms until
golden in two batches. Transfer to Slow Cooker. Brown portobellos in remaining
butter/oil in 2 batches. Transfer to Slow Cooker. Add red pepper, green onions,
parsley, thyme, salt and pepper to Slow Cooker. Combine tomato paste, reserved
mushroom liquid and chicken stock; stir in.

Cover and cook on Low, using the Timer function, for another 4 hours – Slow
Cooker will automatically switch to Warm until ready to serve.

Serve as a side dish or as a topping for bruschetta.

Nutritional information per serving:

Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g

• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g

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Ginger Poached Pears

No time to fuss with dessert – here is one to fix and forget.

Served chilled it is an easy, do-ahead dessert that is healthy too.

Makes 4 servings

juice of 1 lemon

1 can ginger ale

2 strips lemon peel,
2 x ½", bitter white pith removed

6 slices (size of a quarter)
fresh ginger

Combine lemon juice and 4 cups water in a medium bowl. Place the ginger ale,
lemon peel, and fresh ginger in the ceramic pot of the Cuisinart® Slow Cooker;
stir. Peel the pears, leaving the stem intact; cut a thin slice from the bottom of each
pear so that it stands upright. As each pear is peeled, dip into the lemon water to
prevent darkening and stand it in the ginger liquid in the Slow Cooker.

Cover. Cook on Low for 4 hours (do not cook on High – the pears will boil, not
poach). Turn off. Allow pears to cool in poaching liquid. Chill in liquid. (If desired,
before serving, liquid may be thickened to a syrup-like consistency by simmering
until it is reduced by half.)

To serve, arrange each pear on a deep plate (rimmed soup bowl works well). Spoon
poaching liquid over pears. Garnish with a dollop of Honey Yogurt Cream and
sprinkle with chopped crystallized ginger.

4 medium pears (Bartlett, Anjou,
or Bosc), slightly underripe,
but fragrant – with stems

2 tablespoons chopped crystallized
ginger

Honey Yogurt Cream (page 69)

Nutritional information per serving:

Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 43mg • fiber 5g

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Honey Yogurt Cream

Makes about 1 cup

4 ounces fat free vanilla yogurt

4 ounces light sour cream

2 tablespoons honey

Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee filter. Let
drain for 2 hours to remove whey; discard whey. Place strained yogurt, sour cream,
honey, and extracts in a medium bowl. Whisk until smooth and blended. Keep
refrigerated until ready to use.

Nutritional information (per 2-tablespoon serving):

Calories 73 (21% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g

• chol. 10mg • sod. 47mg • calc. 81mg • fiber 0g

1 teaspoon vanilla extract

¼ teaspoon almond extract

Chocolate Glaze

Makes about 1 cup

6 ounces semisweet chocolate

2 tablespoons light corn syrup

¼ cup unsalted butter

Combine the ingredients in a 1½-quart Cuisinart® saucepan. Stir over low heat
until melted and smooth. Let cool 10 minutes before using.

Nutritional information per 1-tablespoon serving:

Calories 87 (64% from fat) • carb. 89g • pro 0g • fat 7g • sat. fat 4g

• chol. 8mg • sod. 4mg • calc. 4mg • fiber 0g

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Stewed Rhubarb

Makes 4 cups

2 pounds fresh rhubarb stalks,
washed and dried

Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart®
Slow Cooker and stir in the sugar. Let stand at room temperature for 1 to 2 hours,
until the rhubarb gives up liquid. Cover and set the Slow Cooker to Low. Cook for
4 to 5 hours.

Transfer to resealable containers and refrigerate until ready to use. Use to top
oatmeal or as a topping for vanilla ice cream.

Nutritional information per 1-cup serving:

Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0g • sod. 5mg • calc. 98mg • fiber 2g

1 cup granulated sugar

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Baked Apples

Makes 4 servings

¾ cup packed brown sugar

¾ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ cup dried cherries or cranberries

¼ cup raisins

¼ cup slivered almonds,
lightly toasted

Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup
sugar mix for topping. Add cherries, raisins and almonds and combine to make
filling.

Core apples ¾ of the way down. With a melon baller, scrape out a small cavity
(about ¼ cup). Peel top ¹∕³ of the apples. Stuff some filling in each cavity. Reserve
any excess filling.

Place prepared apples in ceramic pot of a Cuisinart® Slow Cooker. Sprinkle
remaining sugar and spice mix over tops. Dot each with ½ teaspoon butter. Pour
apple juice around edges. Cover and cook on Low, using Timer function, for 4
hours. Slow Cooker will automatically switch to Warm until ready to serve.

4 medium-large baking apples
(Rome, Granny Smith, Braeburn,
or Gala)

1 tablespoon unsalted butter,
cut into ¼-inch pieces

cup apple juice or cider

¹∕

³

To serve, place apples on dessert plates. Top with any loose nuts and fruit. Drizzle
with pan juices.*

*Note: You can thicken the cooking juices to make a sauce. Carefully strain liquid
into a Cuisinart® 1¾-quart saucepan; set over medium high heat and boil until
reduced and thickened. Pour over apples or serve on the side.

Nutritional information per serving:

Calories 351 (17% from fat) • carb. 75g • pro. 2g • fat 7g • sat. fat 2g

• chol. 7mg • sod. 16mg • calc. 71mg • fiber 6g

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Apple Streusel Cheesecake

Makes one 6-inch cheesecake

½ teaspoon + 2 tablespoons butter,
divided

1 apple, peeled and cored,
cut into quarters

1 tablespoon lemon juice

1½ teaspoons ground cinnamon

½ cup + 1 tablespoon brown sugar,
divided

Lightly coat the bottom and sides of a 6-inch springform pan with ½ teaspoon
butter. Insert 4-mm slicing disc in Cuisinart® Food Processor; cut apple to fit large
feed tube. Place apple halves in feed tube; use medium pressure to slice. Remove
apples and toss with lemon juice, cinnamon and 1 tablespoon brown sugar; re­serve. Wipe work bowl dry with a paper towel. Melt and combine remaining
2 tablespoons butter with cookie crumbs. Press into bottom of springform pan.

Place cream cheese and remaining ½ cup sugar in work bowl. Process until
smooth, 30 seconds; scrape sides and bottom of work bowl. Process 30 seconds
longer; scrape work bowl. Add eggs and process 20 seconds. Scrape work bowl.
Add half-and-half, cornstarch, and vanilla; process until smooth, 20 seconds. Pour
½ the cream cheese mixture in the prepared springform pan. Top with ½ apple
mixture. Repeat.

1 cup crumbs of vanilla wafers or
gingersnaps (about 24 cookies)

16 ounces lowfat cream cheese,
cut into 1-inch pieces, at room
temperature

2 large eggs

3 tablespoons half-and-half

1 tablespoon cornstarch

1 teaspoon vanilla

Place the rack in the ceramic insert of the Cuisinart® Slow Cooker. Place the
springform pan on the rack and cover. Turn the temperature setting to High and
cook the cheesecake for 2 hours. Turn off. Let cheesecake rest in slow cooker for
30 minutes. Lift the cheesecake from the Slow Cooker using hot pads, and place
on a wire rack to cool completely. When cool, place in the refrigerator for at least
8 hours before serving.

Nutritional information per serving (based on 8 slices):

Calories 313 (49% from fat) • carb. 32g • pro. 9g • fat 17g • sat. fat 9g

• chol. 89mg • sod. 378mg • calc. 118mg • fiber 1g

.

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Chocolate Ricotta Cheesecake

Makes one 6-inch cheesecake

½ teaspoon + 2 tablespoons butter,
divided

¼ cup hazelnuts, lightly toasted,
finely chopped

²∕

cup chocolate cookie crumbs

³

1 cup lowfat ricotta

12 ounces lowfat cream

½ cup granulated sugar

Lightly coat the bottom and sides of a 6-inch springform pan with ½ teaspoon
butter.

Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture
into bottom of springform pan.

Place ricotta, cream cheese, sugar and cocoa in work bowl and process 30 seconds;
scrape sides and bottom of work bowl. Process another 30 seconds; scrape work
bowl. Add eggs and process 20 seconds; scrape work bowl. Add Frangelico, corn­starch and vanilla; process 20 seconds (or mix using a hand-held electric mixer).
Pour into pan, sprinkle with chocolate morsels and swirl into batter.

¼ cup unsweetened cocoa powder

2 large eggs

3 tablespoons half-and-half

¼ cup Frangelico

2 tablespoons cornstarch

1 teaspoon vanilla

½ cup mini chocolate morsels

Place the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the spring­form pan on the rack and cover. Turn the temperature setting to High and cook the
cheesecake for 2 hours.Turn off. Let cheesecake rest in slow cooker for 30 minutes.

Lift the cheesecake from the Slow Cooker using hot pads and place on a wire
rack to cool completely. When cool, place in the refrigerator for at least 8 hours
before serving.

Nutritional information per serving (based on 8 slices):

Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g

• chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g

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Lemon Cheesecake

Makes one 6-inch cheesecake

1 teaspoon unsalted butter

½ cup graham cracker crumbs*

2 tablespoons granulated sugar

1 tablespoon unsalted butter,
cut into 4 pieces

16 ounces reduced-fat cream cheese,
cut into 1-inch pieces, at room
temperature

Lightly coat the bottom and sides of a 6-inch springform pan with 1 teaspoon
unsalted butter; reserve.

Place the graham cracker crumbs in the work bowl of a Cuisinart® Food Processor
fitted with the metal blade, with the 2 tablespoons of sugar and the butter. Process
for 30 seconds. Press the graham cracker mixture into the bottom of the prepared
7-inch springform pan.

Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held elec­tric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then
beat in lemon juice, zest, and extracts.

Pour the mixture into the springform pan. Set the rack in the ceramic pot of the
Cuisinart® Slow Cooker. Place the springform pan on the rack and cover. Turn the
temperature setting to High and cook the cheesecake for 2½ hours. Turn off. Lift
the cheesecake from the Slow Cooker using hot pads, and place on a wire rack to
cool completely. When cool, place in the refrigerator for at least 6 hours before
serving.

½ cup granulated sugar

2 large eggs, at room temperature

2 tablespoons fresh lemon juice

1 tablespoon grated lemon zest**

½ teaspoon vanilla extract

½ teaspoon lemon extract

*If you want to make your own graham cracker crumbs, crumble 4 graham cracker
sheets into 1-inch pieces. Place in work bowl of Cuisinart® Food Processor fitted
with the metal blade. Pulse to chop, then process continuously to pulverize into
crumbs, about 30 to 40 seconds.

**Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a
thin-bladed knife to remove the bitter white pith from the strips of lemon peel.

Nutritional information per serving (based on 8 slices):

Calories 286 (44% from fat) • carb. 32g • pro. 9g • fat 14g . sat. fat. 7g

• chol. 77mg • sod. 420mg • calc. 89mg • fiber 0g

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Applesauce

Makes about 5 cups

3 pounds red apples*, washed

1 lemon, juiced

Core apples, but do not peel. Cut into 2-inch chunks. Mix lemon juice with
enough water to make 1 cup.

Add the apples and water mixture to Cuisinart® Slow Cooker; cover and cook on
Low for 4 hours until apples are soft. Slow Cooker will automatically switch to
Warm until ready to serve.

Use a potato masher to smash apples for a chunky applesauce, or purée the apple
mixture in ceramic pot using a hand blender. Use a gentle up and down motion,
moving the hand blender throughout the ceramic pot – do not lift completely out
of the applesauce while blending. Season with sugar and/or cinnamon if desired.

*Some apples are more appropriate for applesauce. You may use all of one variety
or mix to create your own blends. They may be peeled or not. For applesauce, try
the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji,
Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and
York Imperial. Green varieties good for applesauce include Pippin and Gravenstein
– they should be peeled first.

Nutritional information per ½-cup serving:

Calories 98 (5% from fat) • carb. 25g • pro.1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 2g • calc. 10mg • fiber 4g

sugar, optional

cinnamon, optional

Note: To make Apple Butter from Apple Sauce, stir 1½ cups packed brown sugar
into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon ground
cinnamon, 1 teaspoon ground allspice, 1 teaspoon freshly grated nutmeg, and ½
teaspoon ground cloves. Cook on Low without covering for 1 to 3 hours (time will
depend on moisture of apples), until mixture is thick. Cool and place in jars to
store in refrigerator.

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Apricot Almond

Bread Pudding

Makes 6 to 8 servings (1 quart)

1½ ounces dried apricots, diced

2 tablespoons Kirschwasser, brandy
or amaretto

1 teaspoon unsalted butter

1½ tablespoons unsalted butter,
melted, divided

3 cups bread, cut into ½-inch cubes

Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of
aluminum foil 20 inches long, and fold in half to a piece 10" long. Lightly butter
one side with ¼ teaspoon unsalted butter; reserve. Cut another piece of
aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half
again two more times to create a strip about 24 inches in length and 2 inches
wide to make a “cradle”; reserve.

Coat the inside of a 1-quart soufflé dish with remaining ¾ teaspoon unsalted
butter. Layer ½ of the bread cubes on the bottom. Sprinkle with half the apricots
and half the almonds. Drizzle with half the melted butter. Repeat. Pour remaining
melted butter over top. Beat eggs and sugar until thick, using a Cuisinart®
SmartPower® Hand Mixer on low speed. Add milk, vanilla and reserved Kirsch;
mix thoroughly.

¼ cup sliced almonds, toasted

2 large eggs

1

∕

cup granulated sugar

³

6 ounces fat free
evaporated milk

¾ teaspoon vanilla

3 cups very hot water

Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly
with kitchen twine. Set the dish in the center of the long strip of folded foil and
bring up the sides to meet – twist together to form a handle. Place the rack in the
ceramic pot of a Cuisinart® Slow Cooker. Set soufflé dish on rack, using the foil
cradle to help lift the dish, and carefully lower the dish into the pot and place on
the rack. Carefully pour hot water in bottom of ceramic insert. Cover and cook
on Low for 3 hours using the timer setting. Turn off the Slow Cooker. Remove the
soufflé dish from the slow cooker using the foil strips to lift it. Cool completely on
a wire rack.

Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla
Bread Pudding.

Nutritional information per serving (based on 8 servings):

Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g

• chol. 95mg • sod. 356mg • calc. 212mg • fiber 2g

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Chocolate Pudding Cake

Makes 8 to 10 servings

1 teaspoon unsalted butter,
room temperature

¾ cup granulated sugar, divided

¾ cup all-purpose flour

5 tablespoons unsweetened
cocoa powder, divided

1½ teaspoons baking powder

¼ teaspoon salt

¹∕

cup + 1 tablespoon reduced

³

fat milk, hot

¼ cup unsalted butter, melted

Lightly coat a 1-quart soufflé dish with teaspoon butter. Cut a piece of aluminum
foil about 24 inches long. Fold in half lengthwise, then fold in half again two
more times to create a strip about 24 inches in length and 2 inches wide to make a
“cradle”; reserve.

Combine ½ cup granulated sugar in large bowl with the flour, 2 tablespoons cocoa,
baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cui­sinart® SmartPower® Hand Mixer on low speed, beat until smooth. Spread into
prepared soufflé dish.

1 teaspoon vanilla extract

¹∕

cup packed light brown sugar

³

¹∕

cup chopped pecans,

³

lightly toasted

¾ teaspoon espresso powder

1 cup hot water

2 tablespoons Kirschwasser
(cherry-flavored liqueur) or
Kahlúa

vanilla ice cream or frozen yogurt

®

Stir together remaining ¼ cup granulated sugar, brown sugar, remaining 3 table­spoons cocoa and toasted pecans in small bowl; sprinkle mixture evenly over bat­ter. Combine hot water and Kirschwasser; pour over batter. Do not stir. Set the dish
in the center of the long strip of folded foil and bring up the sides to meet – twist
together to form a handle. Insert rack in the ceramic pot of a Cuisinart® Slow
Cooker. Place soufflé dish on rack, using the foil cradle to help lift the dish, and
carefully lower the dish into the pot and place on the rack. Cover and heat on High
for 3 hours. Let stand for 30 minutes before serving. Remove the soufflé dish from
the slow cooker using the foil strips to lift it up. Serve warm or chilled in dessert
dishes, spooning both cake and pudding-like mixture on bottom into the dish.
Add a scoop of vanilla ice cream or frozen yogurt, if desired.

Nutritional information per serving ( based on 8 servings):

Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g

• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g

Kahlúa® is a registered trademark of the Kahluá Company.

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Peach Cobbler

Makes 8 servings

1 pound fresh peaches, skinned,
(or frozen and defrosted) cut in
½-inch slices

2 tablespoons packed brown sugar

½ tablespoon instant tapioca

½ teaspoon ground ginger

Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then
fold in half again two more times to create a strip about 24 inches in length and 2
inches wide to make a “cradle”; reserve. Place peaches in a large bowl. Combine
brown sugar with tapioca and ginger. Toss with peaches.

Mix granola with melted butter and stir 1½ cups into peaches. Reserve ½ cup
for topping.

Lightly coat a 1-quart soufflé dish with cooking spray. Transfer peach mixture
to soufflé dish; top with remaining ½ cup of granola. Set the dish in the center
of the long strip of folded foil and bring up the sides to meet – twist together to
form a handle.

Place the cooking rack in the ceramic pot of a Cuisinart® Slow Cooker. Set soufflé
dish on rack, using the foil cradle to help lift the dish, and carefully lower the dish
into the pot and place on the rack.

1 cup prepared granola,
without fruit

1 tablespoon melted
unsalted butter

cooking spray

Cover and cook on Low, using Timer function, for 5 hours. Slow Cooker will
automatically switch to Warm until ready to serve. Remove the soufflé dish from
the slow cooker using the foil strips to lift it. Serve with freshly whipped cream, ice
cream or vanilla yogurt.

Nutritional information per serving:

Calories 257 (27% from fat) carb. 46g • pro. 4g • fat 8g • sat. fat 5g

• chol. 7mg • sod. 63mg • calc. 36mg • fiber 4g

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Steamed Chocolate

Cherry Pudding

Makes 8 to 10 servings (1 quart)

1½ tablespoons Kirsch
¼ cup dried cherries
2½ tablespoons butter,

room temperature, divided
1 tablespoon unsweetened cocoa
2 ounces unsweetened chocolate,

chopped
2 ounces semisweet chocolate,

chopped

Cut a piece of aluminum foil 20 inches in length; double over. Lightly coat foil with
½ teaspoon butter, reserve. Cut another piece of aluminum foil about 24 inches
long. Fold in half lengthwise, then fold in half again two more times to create a
strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve. Cut
a piece of kitchen twine 36 inches in length.

Heat Kirsch until very warm, but not boiling. Add cherries and macerate for ½
hour. Lightly coat the bottom and sides of a 1-quart soufflé dish with ½ tablespoon
butter and dust with cocoa. Set aside. Place unsweetened chocolate and semisweet
chocolate with remaining butter in a Cuisinart® 1¾-quart saucepan. Melt over
low heat.

Mix flour, baking powder and salt in a separate bowl. Beat egg and sugar until
thick, using a Cuisinart® Smart Power® Hand Mixer on medium high speed,
about 5 minutes. Reduce speed to low and mix in ¹∕³ of the flour mixture and
½ the milk, alternately, ending with the flour. Gently incorporate cherries,
Kirsch and hazelnuts.

1 cup flour
½ tablespoon baking powder
½ teaspoon salt
1 large egg
½ cup granulated sugar
½ cup reduced-fat milk
2 tablespoons hazelnuts, lightly

toasted and chopped
3 cups hot water

Pour pudding into prepared soufflé dish. Cover with buttered foil. Secure with
twine. Set the dish in the center of the long strip of folded foil and bring up the
sides to meet – twist together to form a handle. Place the cooking rack in the
ceramic pot of a Cuisinart® Slow Cooker. Pour hot water into the bottom of the
pot. Set covered dish on rack, using the foil cradle to help lift the dish and carefully
lower the dish into the pot and place on the rack. Cover and cook on High for 2½
hours. Carefully remove the soufflé dish from the slow cooker using the foil strips
to lift it.

Nutritional information per serving:

Calories 342 (39% from fat) • carb. 48g • pro. 6g • fat 16g • sat. fat 8g

• chol. 49mg • sod. 278mg • calc. 51mg • fiber 3g

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Winter Fruit Crisp

Makes 8 to 12 servings (6 cups)

Fruit

cooking spray

6 ounces mixed dried fruits (apples,
pears, apricots, dried plums)

2 large Golden Delicious
apples, peeled, cored and cut into

1

⁄ 8-squares

2 Bosc pears, peeled, cored and
cut into

¾ cup dried cranberries

1 whole cinnamon stick

grated zest of one orange

½ cup sugar

1 tablespoon chopped crystallized
ginger or 1 teaspoon ground
ginger

Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with
cooking spray. Cut any large pieces of dried fruit into 1- to 2-inch pieces; place in
prepared Slow Cooker. Add dried fruits, apples, pears and cranberries; stir gently.
Add cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla; stir gently to
combine.

1

⁄ 8-inch squares

½ teaspoon freshly grated nutmeg

¾ tablespoon dark rum or brandy

1 teaspoon pure vanilla extract

Crumb Topping

1 cup all-purpose flour

1 cup uncooked oats, quick
or regular

¾ cup packed brown sugar

½ teaspoon freshly grated nutmeg

12 tablespoons unsalted butter,
softened (1½ sticks)

Place the flour, oats, brown sugar, and nutmeg in a medium bowl; stir. Add the
butter and knead, using fingers, until the mixture resembles large crumbs. Sprinkle
this crumb topping over fruit, patting it down lightly.

Cover. Set to cook on Low, using the Timer function, for 4 hours; Slow Cooker will
automatically switch to Warm. When done, fruits will be tender and bubbling and
topping will be lightly browned.

Serve warm with ice cream or frozen yogurt.

Nutritional information per serving (based on 12 servings):

Calories 371 (29% from fat) • carb. 64g • pro. 3g • fat 13g • sat. fat 7g

• chol. 31mg • sod. 14mg • calc. 38mg • fiber 5g

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©2006 Cuisinart

Cuisinart® is a registered

trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

06CU26152

U PG-186020

Version no.: CSC400 PG-18602

Size: 229mm(W) x 152mm (H)
Total Pages: 86 pages

Material: Cover : 157gsm Matt Artpaper
Inside : 120gsm Gloss Artpaper

Coating: Varnishing in cover page
Color: Cover:4C + 0C, 2nd Page: 4C+0C

Inside:1C + 1C (Black)

Date: 08-10-2006

P. O. No. 0608000 (08-00-2006_OP)

Coordinator: Astor You

Printer: Chung Tai