Cuisinart CSSC-400C Instruction And Recipe Booklet

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Page 1

Slow Cooker

CSC-400C

INSTRUCTION

AND RECIPE

BOOKLET

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IMPORTANT SAFEGUARDS

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

1. READ ALL INSTRUCTIONS.

2. Do not touch hot surfaces; use handles or knobs.

3. To protect against risk of electrical shock, do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid.

4. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Please contact the Cuisinart Customer Service Centre for any product defects, examination, repair or mechanical or electrical adjustment.

7. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury.

8. Do not use outdoors or anywhere the cord

or unit housing might come into contact with water while in use.

9. Do not use the slow cooker for anything

other than its intended use.

10. To avoid the possibility of the slow cooker

being accidentally pulled off work area, which could result in damage to the slow cooker or personal injury, do not let cord hang over edge of table or counter.

11. To avoid damage to cord and possible fire

or electrocution hazard, do not let cord contact hot surfaces, including a stove.

12. Extreme caution must be used when moving

a slow cooker containing hot oil or other hot liquids.

13. Do not place on or near a hot gas or electric burner, or in a heated oven.

14. Do not operate slow cooker in water or under running water.

15. Avoid sudden temperature changes, such as adding refrigerated foods to a heated pot.

16. To disconnect, turn all controls to “Off” position, then remove the plug from the wall outlet.

17. CAUTION: TO REDUCE THE RISK OF ELECTRIC SHOCK, COOK ONLY IN REMOVABLE CONTAINER. DO NOT IMMERSE IN WATER.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

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

Longer extension cords are available and may be used if care is exercised.

If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or table top where it can be pulled on by children or tripped over.

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

CONTENTS

Important Safeguards . . . . . . . . 1

Introduction . . . . . . . . . . . . . . . . 2

Features and Benefits . . . . . . . 2

Assembly Instructions . . . . . . . . 3

Operation

Cooking with Timer . . . . . . . . . 3

Cooking without Timer. . . . . . . 3

Cleaning and Maintenance . . . . 4

Recipes. . . . . . . . . . . . . . . . . . . . 5

Warranty Information . . . . . . . . 63

INTRODUCTION

Get ready to slow down and enjoy easy meals! Your Cuisinart

Slow Cooker is designed to cook favourite one-pot recipes and keep them warm, ready and waiting for you when you come home. Slow cooking is a traditional method that tenderizes meats and melds flavours 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, and easy to clean...enjoy!

FEATURES AND BENEFITS

1. Glass Lid w/ Stainless Steel Rim and Chrome- Plated Handle:

See-through glass lid keeps ingredients moist. Stainless steel complements any kitchen. (Not oven-safe.)

2. Cooking Rack: Allows you to use a 1-quart (0.9 L) soufflé pan in your Slow Cooker.

3. Ceramic Pot: 4-quart (3.8 L) round ceramic pot accommodates larger cuts of meat. Stick-resistant and dishwasher-safe for easy cleaning.

4. Stainless Steel Housing: Stainless steel construction allows for easy cleanup while wraparound heating elements ensure even cooking.

5. “Cook” Indicator Light: Denotes that the unit is cooking on either the Low or High setting.

6. “Warm” Indicator Light:

Denotes that the unit has automatically switched to the warm setting if time has expired, or the unit has been manually switched to warm.

7. Chrome-Plated Handles:

Cool-touch insulated handles.

8. Temperature Dial:

Settings include: Off, Low, High, Warm.

9. Timer Dial: 8-hour timer allows you to

set the cook time and temperature – then walk away. After the time expires, the unit automatically switches to the Warm setting.

10. Retractable Cord Storage (not shown):

Convenient retractable cord storage.

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7 8 9

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ASSEMBLY INSTRUCTIONS

To use your Cuisinart® Slow Cooker:

1. Carefully unpack the Slow Cooker.

2. Rinse the ceramic pot and glass lid in warm, soapy water. Rinse well and dry thoroughly.

3. Wipe all interior and exterior surfaces of the Slow Cooker base with a soft, damp cloth.

4. Place ceramic pot in the base of the unit.

5. Place the lid on top of the ceramic pot.

6. Plug in power cord. Your slow cooker is now

ready for use.

OPERATION

Your Cuisinart® Slow Cooker cooks your food automatically when you set the time and the temperature. When time expires, the unit automatically switches to the Warm setting and the Warm indicator light illuminates. Your Slow Cooker also gives you the option to manually change the temperature. All you need to do is set the desired temperature and the unit will remain at that temperature until the unit is turned off or another temperature is selected.

Cooking WITH the Timer

1. Place the unit on a clean, dry counter.

2. Remove glass lid.

3. Fill ceramic pot with ingredients.

4. Place lid back on top of the ceramic pot.

5. Plug in unit.

6. Set desired time by turning the timer dial to the recommended cooking time: 1 to 8 hours using half hour increments.

7. Set desired temperature by turning the temperature dial to the Low, High or Warm setting.

NOTE: The Warm setting is not a cooking function; therefore, it is for use only with preheated foods.

8. The indicator light next to “Cook” will illuminate to denote the unit is in Cook mode and set on the Low or High temperature setting. For the Warm setting, the indicator light next to Warm will remain lit until the unit is turned of

NOTE: If the timer is set to “0 Hours”, the unit will be in Warm mode no matter what the temperature dial states.

9. Once time has expired, the unit will automatically switch to the Warm setting and the indicator light next to “Warm” will illuminate.

10. Unit will stay in Warm mode until it is turned off by turning the temperature dial to the Off position.

11. Lift ceramic pot using pot holders.

Cooking WITHOUT the Timer NOTE: The U.S. Department of Agriculture

(USDA) recommends that when cooking anything containing meat in a slow cooker, it is important to cook on the High temperature setting for up to 2 hours or until the meat reaches 140°F (60°C), then reduce to the Low temperature setting. This ensures that the meat will reach food-safe temperatures in the proper amount of time. Use the Low temperature setting without the timer only for recipes that require a constant low temperature.

When the timer is used for cooking on the

Low setting, the Slow Cooker will automatically start on High and then drop to Low once the unit reaches 140°F (60°C).

1. Place the unit on a clean, dry counter.

2. Remove glass lid.

3. Fill ceramic pot with ingredients.

4. Place lid back on top of the ceramic pot.

5. Plug in unit.

6. Turn timer dial counterclockwise to the On position.

7. Set desired temperature by turning the temperature dial to the Low, High or Warm setting.

NOTE: The Warm setting is not a cooking

function; therefore, it is for use only with preheated foods.

8. The indicator light next to “Cook” will

illuminate to denote the unit is in Cook mode and set on the Low or High temperature setting. For the Warm setting, the indicator light next to Warm will illuminate.

9. Temperature will remain on the selected

setting until the unit is turned off by turning the temperature dial to the Off position.

10. Lift ceramic pot using pot holders.

CLEANING AND MAINTENANCE

Unplug your Cuisinart® Slow Cooker and allow it to cool before cleaning.

Place ceramic pot and lid in the dishwasher or wash with warm, soapy water. If food sticks to the surface, fill ceramic pot with warm, soapy water and allow to soak before cleaning.

If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush.

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Introduction

Get ready to slow down and enjoy meals!

Your Cuisinart

Slow Cooker is designed to have

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

Slow cooking is a traditional method that tenderizes meats

and melds ﬂ avours 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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Slow Cooker

Cookbook

traditional to gourmet recipes

model CSC-400C

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Tips & Hints

8 - 10

Important Guidelines

Suggested Foods

Starters/Beverages/Miscellaneous

13 - 18

Soups & Stocks

19 - 25

Stews & Chilis

26 - 30

Entrées & Sauces

31 - 44

Side Dishes

45 - 53

Desserts

54 - 61

Table of Contents

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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

before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add ﬂ avour 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 ﬂ avour and eye

appeal to the ﬁ nished 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 beneﬁ t from cooling and refrigerating,

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

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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 12).

› 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.

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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 ﬁ lled 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 favourite 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 ﬁ rst is not

recommended, as ground meat has a high incidence of bacterial contamination. Ground meats used in the Slow Cooker should be browned ﬁ rst. We strongly advise against cooking a meatloaf in the Slow Cooker.

› 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.

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 ﬂ avour. Browning meats adds to

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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 [3.8 cm] 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 (60°C) before changing to the low setting.

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

erator 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.

Suggested Foods

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Meats

Beef/Veal:

Beef/Veal: Choose cuts that are full of ﬂ avour and beneﬁ t 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:

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:

Lamb: Choose ﬂ avourful cuts that beneﬁ t from braising to tenderize.

› Lamb shoulder › Lamb stew meat

› Lamb shanks

Poultry:

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: 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

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Savory Salmon &

Chèvre Cheesecake

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S TARTERS/BEVERAGES/MISCELLANEOUS

½ ounce (15 g) Parmesan, grated 1 ounce (30 g) white bread (about 1

slice), quartered 6 ounces (170 g) shallots, peeled 1 tablespoon (15 ml) + 1 teaspoon

(5 ml) unsalted butter, divided 1 pound (500 g) reduced-fat cream

cheese, cut into 1-inch (2.5 cm)

pieces, at room temperature 10 ounces (283 g) chèvre, cut into

1-inch (2.5 cm) pieces

3 large eggs 1 tablespoon (15 ml) cornstarch ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground

black pepper 2 teaspoons (10 ml) dill weed 2 ounces (60 g) smoked salmon,

diced

Makes one 6-inch (15 cm) cheesecake, approximately 16 servings

In the Cuisinart

Food Processor ﬁ tted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes ﬁ ne crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until ﬁ nely chopped. Heat 1 tablespoon (15 ml) of butter in a Cuisinart

10-inch (25 cm) 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 (15 cm) springform pan with the remaining 1 teaspoon (5 ml) butter; dust with breadcrumbs/cheese mixture to coat.

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 (750 ml) 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)

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S TARTERS/BEVERAGES/MISCELLANEOUS

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 • ﬁ ber 0g

Page 9

Spinach, Gruyère

& Artichoke Dip

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S TARTERS/BEVERAGES/MISCELLANEOUS

olive oil or cooking spray 8 ounces (227 g) frozen spinach (one

bag), thawed

1 can (15 ounces [425 g]) quartered

artichoke hearts, drained 2 ounces (60 g) Gruyère, shredded 1 ounce (30 g) Parmesan, grated 12 ounces (340 g) reduced-fat cream

cheese, cut into 1-inch (2.5 cm)

pieces

2 tablespoons (30 ml)evaporated fat free milk, not reconstituted

1 clove garlic, peeled and finely

chopped

1 ounce (30 g) shallot, peeled and finely chopped

½ teaspoon (2 ml) Tabasco

sauce or other hot sauce (use more or less to taste)

Brush a 1-quart (0.9 L) soufﬂ é dish lightly with olive oil or coat with cooking spray. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle”; 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 twothirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot sauce; stir on low speed to blend.

Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet – twist together to form a handle. Place the cooking rack in the Cuisinart

Slow Cooker. Place the ﬁ lled soufﬂ é 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 soufﬂ é 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 (30 ml) serving:

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

• chol. 9mg • sod. 192mg • calc. 95mg • ﬁ ber 1g

Makes about 1 quart (1.1 L)

Mulled Cider

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S TARTERS/BEVERAGES/MISCELLANEOUS

2 quarts (1.9 L) fresh, unpasteurized apple cider

3 slices peeled, fresh ginger, each

about the size of a quarter

2 whole cinnamon sticks

½ whole orange, unpeeled, sliced ¼ cup (50 ml) brown sugar 1 teaspoon (5 ml) whole cloves ½ teaspoon (2 ml) whole allspice

berries

Makes 2 quarts (1.9 L)

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 (115 g) serving:

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

• chol. 0mg • sod. 5mg • calc. 14mg • ﬁ ber 0g

Page 10

Irish Oatmeal

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S TARTERS/BEVERAGES/MISCELLANEOUS

cooking spray 1 cup (250 ml) steel-cut Irish

Oatmeal

1 quart (0.9 L) water ½ teaspoon (2 ml) kosher salt

Makes 4 servings

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 [219 ml]):

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

• chol. 0mg • sod. 172mg • calc. 5mg • ﬁ ber 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 (15 to 30 ml) per serving. Add 1 to 2 teaspoons (5 to 10 ml) cinnamon before cooking for Cinnamon Irish Oatmeal.

Steamed Boston

Brown Bread

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S TARTERS/BEVERAGES/MISCELLANEOUS

1 tablespoon (15 ml) unsalted butter, melted

¹⁄³ cup + 1 tablespoon (80 ml) cornmeal

¹⁄³ cup + 1 tablespoon (80 ml) rye flour

¹⁄³ cup + 1 tablespoon (80 ml) whole wheat flour

¾ teaspoon (3.75 ml) baking soda ¼ teaspoon (1 ml) salt ¼ cup (50 ml) molasses ¾ cup (175 ml) buttermilk ¹⁄³ cup (75 ml) raisins

Cut a sheet of aluminum foil 20 inches (51 cm) long. Fold to double (or use a single sheet of heavy duty foil, 10 inches [25 cm] in length). Cut another piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle”; reserve. Brush the bottom and sides of a 1-quart (0.9 L) soufﬂ é dish with butter. Brush an area in the centre of the doubled foil the size of the top of the soufﬂ é pan with butter. Reserve.

Place the cornmeal, rye ﬂ our, whole wheat ﬂ our, 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 soufﬂ é 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 centre of the long strip of folded foil, and bringing up the sides to meet – twist together to form a handle.

Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered soufﬂ é 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 soufﬂ é 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 • ﬁ ber 3g

Makes 12 servings

Page 11

Spanish Bean Soup

with Chorizo

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SOUPS & STOCKS

¼ pound (125 g) dried chickpeas (garbanzo beans)

1 small ham hock (8-10 ounces [227-283 g]) or leftover ham bone

8 ounces (227 g) new potatoes (1 to 1½-inch size [2.5-3.8 cm]), halved or quartered

3 teaspoons (15 ml) olive oil, divided

6 ounces (170 g) onions, chopped ¼ teaspoon (1 ml) saffron threads 1 clove garlic, peeled and chopped 6 cups (1.5 L) water 8 ounces (227 g) chicken or turkey

chorizo, chopped (hot sausage, crumbled or kielbasa, chopped)

Makes 8 cups (2 L)

Soak beans overnight in water to cover by 3 inches (7.6 cm). Drain and rinse. Place in ceramic pot of Cuisinart

Slow Cooker with ham hock or ham bone and potatoes.

Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) 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 (1.5 L) water. Cover and cook on Low, using Timer function, for 7 hours – Slow Cooker will automatically switch to Warm.

Heat remaining 1 teaspoon (5 ml) 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.

Nutritional information per 1-cup (250 ml) serving:

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

• chol. 0mg • sod. 12mg • calc. 40mg • ﬁ ber 6g

Caramelized Onion Soup

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SOUPS & STOCKS

2½ pounds (1.1 kg) onions, peeled and sliced

1½ tablespoons (25 ml) unsalted butter, melted

1½ tablespoons (25 ml) extra virgin olive oil

¾ teaspoon (3.75 ml) kosher salt

1½ tablespoons (11 ml) all-purpose flour

¾ tablespoon (11 ml) brown sugar 4 cups (1 L) meat stock (half

chicken and half beef is fine), hot 1½ tablespoons (25 ml) Port

Makes about 6 cups (1.5 L)

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 colour evenly.

When onions are done, sprinkle in ﬂ our 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 (175 ml) serving (without cheese):

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

• chol. 8mg • sod. 636mg. • calc. 53mg • ﬁ ber 3g

Page 12

Sausage & Lentil Soup

with Tortellini

◆

SOUPS & STOCKS

¾ tablespoon (11 ml) extra virgin olive oil

1 pound (500g ) turkey or chicken Italian sausage links

8 ounces (227 g) mushrooms, cleaned and quartered

¾ cup (175 ml) dried brown lentils, rinsed and drained

8 ounces (227 g) yellow onions, peeled and chopped

8 ounces (227 g) carrots, peeled, thickly sliced

2 cloves garlic, peeled and chopped

¾ tablespoon (11 ml) basil

1½ teaspoons (7 ml) thyme

¾ ounce (20 g) sun-dried tomatoes (not in oil), slivered

4½ cups (1.125 L) low-sodium chicken stock or broth

6 ounces (170 g) cheese-ﬁ lled tortel lini (refrigerated)

Makes 8 cups (2 L)

Heat the olive oil in a Cuisinart

12-inch (30 cm) 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 (1.25 cm) 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.

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

Forty-ﬁ ve minutes before serving, reset the temperature to High – if soup is very thick, add up to 2 cups (500 ml) 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 (250 ml) serving (without cheese):

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

• chol. 51mg • sod. 1015mg • calc. 96mg • ﬁ ber 6g

Curried Butternut Squash

& Apple Soup

◆

SOUPS & STOCKS

2 tablespoons (30 ml) unsalted butter

2 cups (500 ml) chopped onions

1 tablespoon (15 ml) curry powder

½ teaspoon (2 ml) ginger

2 pounds (1 kg) 1-inch (2.5 cm)

butternut squash cubes, about 8 cups (2 L) cubes (weigh after peeling, seeding and cubing)

½ pound (250 g) apples, peeled,

cored and cut into wedges

3 tablespoons (45 ml) white rice

5 cups (1.25 L) chicken stock (page 24?)

½-¾ teaspoon (2-3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

Makes 8 cups (2 L)

Melt the butter over medium heat in a Cuisinart

10-inch (25 cm) 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.

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

Nutritional information per 1-cup (250 ml) serving:

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

• chol. 4mg • sod. 321mg • calc. 59mg • ﬁ ber 3g

Page 13

Classic Split Pea Soup

◆

SOUPS & STOCKS

2 cloves garlic, peeled

8 ounces (227 g) onion, peeled and cut into 1-inch (2.5 cm) pieces

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

12 ounces (340 g) all-purpose potatoes, peeled and cut into 3-inch (7.5 cm) lengths

12 ounces (340 g) carrots, peeled and cut into 3-inch (7.5 cm) pieces

1 pound (500 g) green split peas, rinsed

6 cups (1.5 L) chicken stock (page 24)

1 12-ounce (340 g) ham hock (or roasted turkey leg)

1 teaspoon (5 ml) freshly ground pepper

1 tablespoon (15 ml) thyme

¼ cup (50 ml) dry sherry

Makes 8 servings

In Cuisinart

Food Processor, with motor running, drop garlic through feed tube and ﬁ nely 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.

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 • ﬁ ber 6g

◆

SOUPS & STOCKS

Brown Beef Stock

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

1 pound (500 g) beef chuck or other stew beef, cut into 1-inch (2.5 cm) cubes

2 large carrots, peeled, cut into 3-inch (7.5 cm) lengths

2 ribs celery, cut into 3-inch (7.5 cm) lengths

2 large onions, peeled and quartered

2 tablespoons (30 ml) olive or vegetable oil

6 chives

6 sprigs parsley

6 sprigs thyme

3 cloves garlic

12 peppercorns

Makes 8 cups (2 L)

Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher’s string.

Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart

Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups (2 L) 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.

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

Nutritional information per 1-cup (250 ml) serving:

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

• chol. 0mg • sod. 20mg • calc. 14mg • ﬁ ber 0g

Page 14

Chicken Stock

◆

SOUPS & STOCKS

3 pounds (1.5 kg) chicken wings and/or backs

1 medium onion, peeled and quartered

1 ribs celery, cut into 2-inch (5 cm) lengths

1 carrot, peeled, cut into 2-inch (5 cm) lengths

1 leek, trimmed, halved lengthwise, cleaned

1 parsnip, peeled, cut into 2-inch (5 cm) lengths

1 bay leaf

6 black peppercorns

3 sprigs parsley

3 sprigs thyme

8 cups (2 L) water

Makes 6 cups (1.5 L)

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 ﬁ ne 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.

Hint: Freeze chicken stock in 1-cup (250 ml) containers to use as needed.

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

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

Preheat oven to 400°F (200°C). 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 (250 ml) serving:

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

• chol. 0mg • sod. 80mg • calc. 0mg • ﬁ ber 0mg

White Chili with Chicken

◆

STEWS & CHILIS

½ pound (250 g) white beans

cooking spray

1 tablespoon (15 ml) good quality olive oil

1½ cups (375 ml) chopped onions

1 tablespoon (15 ml) chopped garlic

4 cups (1 L) chicken stock, nonfat, low-sodium

1 pound (500 g) chicken breast meat, cut into 1-inch (2.5 cm) cubes

½ cup (125 ml) prepared salsa verde (from a jar)

1½ teaspoons (7 ml) ground cumin

1 teaspoon (5 ml) oregano

¾ teaspoon (3.75 ml) coriander

½–¾ teaspoon (2- 3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground white pepper

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

1 cup (250 mL) cut white or yellow corn, (thawed if frozen)

8 lime wedges

Makes 8 cups (2 L)

Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches (7.5 cm). Drain and rinse.

Lightly coat the interior of the ceramic pot of the Cuisinart

Slow Cooker with cook-

ing spray. Heat oil in a Cuisinart

10-inch (25 cm) 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.

Serve with wedge of lime.

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

Nutritional information per 1-cup (250 ml) serving:

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

• chol. 65mg • sod. 570 mg • calc. 145mg • ﬁ ber 15g

Page 15

Beef Chili for a Crowd

◆

STEWS & CHILIS

cooking spray

1½ teaspoons (7 ml) good quality olive oil

¾ pound (375 g) onions, peeled and ﬁ nely chopped

3 cloves garlic, peeled and minced

1 teaspoon (5 ml) kosher salt

½ teaspoon (2 ml) freshly ground pepper

1½ pounds (750 g) lean ground beef

¼ tablespoon (4 ml) chili powder

2 teaspoons (10 ml) oregano

2 teaspoons (10 ml) cumin

½ tablespoon (7 ml) paprika

½ red pepper, cored, seeded, chopped

½ green pepper, cored, seeded, chopped

½ yellow pepper, cored, seeded, chopped

1 can (14 ounces [397 g]) diced tomatoes, juices drained, separated

1 can (3 ounces [85g]) tomato paste, salt-free

1½ tablespoons (25 ml) red wine vinegar

2 cans (15–16 ounces [425-454 g] each) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans)

Makes 8 servings

Lightly coat the interior of the ceramic pot of the Cuisinart

Slow Cooker with

cooking spray. Heat a Cuisinart

12-inch (30 cm) nonstick skillet over medium-high heat and add ½ teaspoon (1.25 ml) olive oil; sauté onions and garlic until soft. Season with ¼ teaspoon (1 ml) salt and ¼ teaspoon (1 ml) pepper. Place in ceramic insert.

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 (250 ml) serving:

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

• chol. 49mg • sod. 330mg • calc. 90mg • ﬁ ber 7g

Heart Smart Turkey Chili

◆

STEWS & CHILIS

1 teaspoon (5 ml) + 1 tablespoon (15 ml) extra virgin olive oil, divided

3 pounds (1.5 kg) lean ground turkey (7% fat)

4 cloves garlic, peeled and ﬁ nely chopped

1 pound (500 g) Spanish onions, peeled and chopped

5 tablespoons (75 ml) chili powder

½ tablespoon (7 ml) ground cumin

½ teaspoon (2 ml) ground allspice

½ teaspoon (2 ml) ground cinnamon

½ teaspoon (2 ml) ground coriander

1 teaspoon (5 ml) oregano

2 cans (14 ounces [397 g] each) diced tomatoes

½ red bell pepper, cut into 1½ x ¼-inch (3.8 x 0.6 cm) strips

½ yellow bell pepper, cut into 1½ x ¼-inch (3.8 x 0.6 cm) strips

1 cup (250 ml) unsalted, nonfat, low-sodium chicken stock

1 tablespoon (15 ml) wine vinegar

1 bay leaf

¾ teaspoon (3.75 ml) kosher salt

Makes about 9 cups (2.25 L)

Heat one teaspoon (5 ml) olive oil in a Cuisinart

12-inch (30 cm) skillet over

medium-high heat. Add

¹⁄

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. Heat the remaining one tablespoon (15 ml) 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 (250 ml) serving:

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

• chol. 78mg • sod. 301mg • calc. 68 mg • ﬁ ber 3g

Page 16

Veal Stew with Mushrooms

& Artichokes

◆

STEWS & CHILIS

½ cup (125 ml) all-purpose ﬂ our ¾ teaspoon (3.75 ml) kosher salt ¾ teaspoon (3.75 ml) freshly ground

pepper 2 pounds (1 kg) veal stew meat,

cut into 1-inch (2.5 cm) cubes 6 teaspoons (30 ml) good quality

olive oil, divided ½ cup (125 ml) dry sherry ¾ pound (375 g) button

mushrooms, sliced 1 cup (250 ml) onion, peeled and

chopped (about 1 large) ¾ cup (175 ml) sliced celery

½ can (14 ounces [397 g]) diced

tomatoes, drained ½ cup (125 ml) chicken stock 1 shallot, peeled and minced 1 clove garlic, peeled and minced ¾ teaspoon (3.75 ml) ground

coriander 1 celery stalk, trimmed, cut into

½-inch (1.25 ml) pieces 5 whole sprigs of parsley with stems 1 bay leaf 1 package frozen artichokes,

thawed ¼ cup (50 ml) chopped fresh parsley

Makes about 8 cups (2 L)

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

Heat 2 teaspoons (10 ml) of oil in a Cuisinart

12-inch (30 cm) skillet over mediumhigh 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 (50 ml) sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat is browned, add 1 teaspoon (5 ml) oil; brown mushrooms in 2 batches and add to pot.

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 centre. 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 ﬁ nish 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 (250 ml) serving:

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

• chol. 85mg • sod. 421mg • calc. 71mg • ﬁ ber 6g

Mediterranean Seafood Stew

◆

STEWS & CHILIS

¼ pound (125 g) 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 (15 ml) extra virgin olive oil

1 can (14 ounces [397 g]) diced tomatoes, juices drained

½ can (6 ounces [170 g]) salt-free tomato paste

½ cup (125 ml) clam juice or ﬁ sh stock

½ cup (125 ml) dry white wine or vermouth

½ teaspoon (2 ml) saffron ½ teaspoon (2 ml) dried basil

¼ cup (50 ml) chopped parsley leaves grated zest of one orange 1 bay leaf ¼ teaspoon (1 ml) fennel seeds ¼ teaspoon (1 ml) peppercorns 3 whole sprigs of fresh parsley

(stems and leaves) ½ small fennel bulb (4 ounces

[115 g]), top off, cut into ½" (1.25 cm) 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 (250 g) white ﬁ sh, such as scrod, cut into 2-inch (5 cm) pieces

Makes 4 servings

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 (12.7 x 12.7 cm) square of cheesecloth (or coffee ﬁ lter) and tie securely with kitchen twine. Add to pot.

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 ﬁ sh. Continue to cook about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and ﬁ sh 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 • ﬁ ber 5g

Page 17

Chicken Cacciatore

◆

ENTRÉES & SAUCES

8 ounces (227 g) yellow onion, peeled and cut vertically into ½-inch (1.25 cm) slices

1 red bell pepper, cored, seeded,

cut lengthwise into ½-inch (1.25 cm) thick slices

1 yellow bell pepper, cored, seeded, cut in ½-inch (1.25 cm) thick slices lengthwise

3 cloves garlic, peeled

1 can (15 ounces [425 g]) diced tomatoes, drained, juices discarded

2 tablespoons (30 ml) tomato paste

2 tablespoons (30 ml) white vermouth or other dry white wine

1 teaspoon (5 ml) oregano

¾ teaspoon (3.75 ml) basil

1 teaspoon (5 ml) kosher salt

¼ teaspoon (1 ml) freshly ground black pepper

2 pounds (1 kg) bone-in, skinless chicken thighs

½ cup (125 ml) all-purpose ﬂ our

2 tablespoons (30 ml) extra virgin olive oil

4 ounces (115 g) portobello mushrooms, cut into ½-inch (1.25 cm) thick slices

1 bay leaf

Makes 4 to 6 servings

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 ﬂ our to coat lightly – discard excess ﬂ our. Heat one tablespoon (15 ml) olive oil in a 12-inch (30 cm) 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 (15 ml) 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

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 centre 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 ser vings):

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

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

Chicken with

40 Cloves of Garlic

◆

ENTRÉES & SAUCES

2½ pounds (1.1 kg) chicken thighs (about 8 to 10), skinless, bone-in

1 teaspoon (5 ml) herbes de Provence

¼ teaspoon (1 ml) red pepper ﬂ akes

¾ teaspoon (3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground black pepper

3 teaspoons (15 ml) fresh lemon juice

3 teaspoons (15 ml) extra virgin olive oil

cooking spray

40 cloves garlic, peeled

1 stalk celery, sliced

1 cup (250 ml) sliced onion and/or shallots

¼ cup (50 ml) white vermouth or dry white wine

3 tablespoons (45 ml) nonfat, low-sodium chicken stock

freshly chopped parsley

Makes 4 to 6 servings

In a large bowl, combine the chicken thighs, herbes de Provence, red pepper ﬂ akes, 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.

Nutritional information per serving (based on 6 ser vings):

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

• chol. 153mg • sod. 311 • calc. 66mg • ﬁ ber 1g

Page 18

Barbecue Beef Brisket

◆

ENTRÉES & SAUCES

1 beef brisket, approximately 2½ pounds (1.1 kg)

2 tablespoons (30 ml) light or dark brown sugar, packed

2 teaspoons (10 ml) Worcestershire sauce

2 teaspoons (10 ml) freshly ground black pepper

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) dry mustard 1 teaspoon (5 ml) liquid smoke 1 medium onion, peeled,

cut into ½-inch (1.25 cm) slices ½ cup (125 ml) lager or ale 2 cups (500 ml [more to taste])

Barbecue Sauce, page 34, or purchased BBQ sauce

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

Trim fat cap on top of brisket to ¹⁄

-inch (0.3 cm) 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 (190°C). 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 (500 ml). This may be frozen – it is very good to use in soups); discard onions. Slice meat thinly (¹⁄

-inch [0.3 cm] thick slices) while cold.* Reassemble and place in roasting pan/baking dish. Spread 2 cups (500 ml) 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.

Alternatively the meat can be sliced thickly, then shredded using two forks or ﬁ ngers. 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 ser vings):

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

• chol. 72mg • sod. 496mg • calc. 38mg • ﬁ ber 1g

Barbecue Sauce

◆

ENTRÉES & SAUCES

2 teaspoons (10 ml) unsalted butter

1 cup (250 ml) ﬁ nely chopped onion

1 clove garlic, peeled, ﬁ nely chopped

2 cups (500 ml) tomato ketchup

1 cup (250 ml) water

¼ cup (50 ml) tomato paste (salt-free)

¼ cup (50 ml) cider vinegar

¹⁄³ cup (75 ml) molasses

¹⁄³ cup (75 ml) honey

2 tablespoons (30 ml) Worcestershire sauce

2 tablespoons (30 ml) soy sauce (low-sodium)

1 tablespoon (15 ml) prepared horseradish

1 tablespoon (15 ml) chili powder (heat level to taste)

2 teaspoons (10 ml) instant espresso powder

1½ teaspoons (7 ml) dry mustard

1–2 teaspoons (5-10 ml) liquid smoke (to taste)

½–1 teaspoon (2-5 ml) hot sauce such as Tabasco

Makes 4 cups (1 L)

Melt the butter in a Cuisinart

3¾-quart (3.5 L) 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.

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

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

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

• chol. 1g • sod. 988mg • calc. 79mg • ﬁ ber 1g

Page 19

Dilled Pot Roast

◆

ENTRÉES & SAUCES

¹⁄³ cup (75 ml) all-purpose ﬂ our ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml ) freshly

ground pepper 2 teaspoons (10 ml) vegetable oil 2½ –3 pounds (1.1-1.5 kg) beef roast,

rump, chuck or arm cut 2 tablespoons (30 ml) Dijon-style

mustard 2 onions, peeled and cut into

eighths 2 carrots, peeled and sliced into

1-inch (1.25 cm) pieces 1 celery stalk, with tops,

cut into 1-inch (1.25 cm) pieces

2 cloves garlic, peeled 1 teaspoon (5 ml) dill seed ½ teaspoon (2 ml) peppercorns ¼ cup (50 ml) nonfat, low-sodium

beef stock 1 tablespoon (15 ml) red wine

vinegar

Sauce

cooking juices from beef 3 tablespoons (45 ml) instant ﬂ our 1 teaspoon (5 ml)) Dijon-style

mustard 1 teaspoon (5 ml) dill weed ½ cup (125 ml) lowfat sour cream

Makes 4 to 6 servings

Combine ﬂ our with salt and pepper. Coat beef with ﬂ our mixture, shaking off excess. Heat oil in a Cuisinart

12-inch (30 cm) 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 (160°C) for 30 to 45 minutes.

Strain cooking juices into a Cuisinart

2¾-quart (2.75 L) saucepan; discard fat. Add ﬂ our, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool brieﬂ y and stir in sour cream. Taste for seasoning and add ¼ teaspoon (1 ml) 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 ser vings):

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

• chol. 6mg • sod. 420mg • calc. 53mg • ﬁ ber 2g

Corned Beef with Vegetables

◆

ENTRÉES & SAUCES

First Cooking

cooking spray 2 pounds (1 kg) corned beef,

ﬁ rst cut (ﬂ at) 1 onion, peeled and cut into

2-inch (5 cm) pieces 1 carrot, peeled and cut into

2-inch (5 cm) pieces 1 stalk celery, with tops,

cut into 2-inch (5 cm) pieces 3 whole parsley stalks 1 bay leaf ½ teaspoon (2 ml) peppercorns 3 cups (750 ml) water

To ﬁ nish

Sauce

¼ cup (50 ml) orange marmalade ¼ cup (50 ml) Dijon-style mustard 1½ tablespoons (25 ml) real maple

syrup (not pancake syrup) or honey

Vegetables

½ pound (250 g) 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 (500 g) cabbage cut length

wise through the root end into 8 pieces

Serves 4 to 6

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 ﬁ nish the corned beef, preheat oven to 375°F (190°C). 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)

Page 20

◆

ENTRÉES & SAUCES

Pour cooking liquid into a Cuisinart® 6-quart (5.7 L) 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 ﬂ avourful broth on the side.

Nutritional information per serving (based on 6 ser vings):

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

• chol. 157mg • sod. 2545mg • calc. 188mg • ﬁ ber 14g

Pulled Pork Barbecue

◆

ENTRÉES & SAUCES

2½ pounds (1.1 kg) bone-in country-style spare ribs

¾ teaspoon (3.75 ml) kosher salt

½ teaspoon (2 ml) freshly ground black pepper

½ teaspoon (2 ml) paprika

½ pound (250 g) onions, peeled and thickly sliced

1 cup (250 ml) water

1–1½ cups (250-375 ml) Barbecue Sauce, page 34 (or purchased)

Makes 5 cups (1.25 L)

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 Classic Split Pea (page 23), or Spanish Bean (page 19) Soups – it may be strained and frozen, or discarded. Pull pork from bones; discard bones. Trim off and discard fat.

Shred pork and place in ceramic pot of Cuisinart

Slow Cooker. Add 1 to 1½ cups (250-375 ml) 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 (125 ml) serving:

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

• chol. 107mg • sod. 411mg • calc. 28mg • ﬁ ber 1g

Page 21

Lamb Shanks with White Beans

& Sun-Dried Tomatoes

◆

ENTRÉES & SAUCES

½ pound (250 g) dried white beans (navy or cannellini)

4 lamb shanks (about ¾ pound [375 g] each)

1 teaspoon (5 ml) kosher salt

¼ teaspoon (1 ml) freshly ground black pepper

1 tablespoon (15 ml) extra virgin olive oil

6 ounces (170 g) yellow onion, peeled and chopped

2 cloves garlic, peeled and chopped

1 cup (250 ml) oil-packed sun-dried tomatoes, drained and slivered

1 tablespoon (15 ml) oil from sun-dried tomatoes

2 teaspoons (10 ml) rosemary

1½ cups (375 ml) nonfat, low-sodium chicken stock

¼ cup (50 ml) white vermouth or dry white wine (not Chardonnay)

Makes 4 to 6 servings

Soak beans overnight (8 hours or more) in water to cover by 3 inches (7.5 cm). 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 (30 cm) 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.

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 ser vings):

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

• chol. 240mg • sod. 585mg • calc. 209mg • ﬁ ber 12g

Penne Lasagna

◆

ENTRÉES & SAUCES

½ cup (125 ml) freshly grated Parmesan

8 ounces (227 g) part-skim ricotta ½ pound (250 g) part-skim

mozzarella grated, shredded ½ cup (125 ml) reserved for topping

2 teaspoons (10 ml) extra virgin olive oil, divided

4 ounces (115 g) white mushrooms, sliced

1 teaspoon (5 ml) kosher salt, divided

½ teaspoon (2 ml) freshly ground pepper, divided

½ pound (250 g) frozen chopped spinach, thawed and drained until very dry*

½ large onion, peeled and ﬁ nely chopped

2 cloves garlic, peeled and minced ¼ pound (125 g) ground turkey 2 cans (8 ounces [227 g] each) diced

tomatoes, juices drained, divided 8 ounces (227 g) tomato sauce 1 teaspoon (5 ml) dried basil ½ teaspoon (2 ml) oregano 6 ounces (170 g) mini penne

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

cooking spray

Makes 6 cups (1.5 L)

Combine Parmesan, ricotta and all but ½ cup (125 ml) of the mozzarella. Reserve. Heat a Cuisinart

12-inch (30 cm) nonstick skillet over medium high-heat; add 1 teaspoon (5 ml) oil and sauté mushrooms until golden brown. Season with ½ teaspoon (2 ml) salt and ¼ teaspoon (1 ml) pepper. Mix with drained spinach. Reserve.

Heat 1 teaspoon (5 ml) oil; sauté onions and garlic until soft, about ﬁ ve minutes. Set aside. In the same skillet, heat 1 teaspoon (5 ml) oil and brown; the ground turkey; transfer to bowl with onions. Stir in 1 cup (250 ml) diced tomatoes and the remaining salt and pepper. Reserve.

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

(continued)

Page 22

◆

ENTRÉES & SAUCES

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

¹⁄

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. Make a second layer of pasta; top with spinach and mushroom mixture. Cover with

remaining ricotta cheese mixture. Make a ﬁ nal 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, ﬁ rst 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 (125 ml) dry spinach that can then be mixed with the mushrooms.

Nutritional information per ½-cup (125 ml) serving:

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

• chol. 45mg • sod. 930mg • calc. 574mg • ﬁ ber 6g

Red Beans & Sausage

◆

ENTRÉES & SAUCES

½ pound (250 g) dried red beans

cooking spray

1 ham hock (12 ounces [340 g])

1 cup (250 ml) chopped onion

1 cup (250 ml) chopped green pepper

1 bay leaf

½ tablespoon (7 ml) chili powder

2 cloves garlic, peeled and chopped

½ tablespoon (7 ml) oregano

½ tablespoon (7 ml) thyme

½ tablespoon (7 ml) dry coriander

½ tablespoon (7 ml) dried basil

½ tablespoon (7 ml) extra virgin olive oil

1 pound (500 g) turkey kielbasa, cut into 8 portions

½ teaspoon (2 ml) Tabasco

or to taste

½ teaspoon (2 ml) kosher salt

Makes 4 servings

Soak beans in water to cover by 3 inches (7.5 cm) 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 (30 cm) 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.

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 • ﬁ ber 10g

Page 23

Macaroni with Four Cheeses

◆

ENTRÉES & SAUCES

½ pound (250 g) elbow macaroni

2 tablespoons (30 ml) unsalted butter

2 tablespoons (30 ml) all-purpose ﬂ our

2 cups (500 ml) fat free evaporated milk, not reconstituted

½ tablespoon (7 ml) Worcestershire sauce

½ teaspoon (2 ml) dry mustard

½ teaspoon (2 ml) kosher salt

½ teaspoon (2 ml) freshly ground pepper

6 ounces (170 g) reduced-fat sharp Cheddar, shredded

4 ounces (115 g) Gruyère (not processed), shredded

cooking spray

8 ounces (227 g) diced tomatoes, drained (about 1½ cups)

4 ounces (115 g) part-skim mozzarella, shredded

½ cup (125 ml) fresh breadcrumbs

½ ounce (15 g) freshly grated Parmesan, about 2 tablespoons (30 ml)

Makes 6 cups (1.5 L)

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 (3.5 L) saucepan; stir in ﬂ our. 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.

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 (175 ml) serving:

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

• chol. 46mg • sod. 507mg • calc. 649mg • ﬁ ber 1g

Tomato Sauce

◆

ENTRÉES & SAUCES

1 tablespoon (15 ml) extra virgin olive oil

½ pound (250 g) onions, peeled, ﬁ nely chopped

6 ounces (170 g) carrots, peeled, chopped

2 ribs celery, peeled, ﬁ nely chopped

2 cloves garlic, peeled, ﬁ nely chopped

½ tablespoon (7 ml) dried basil

1½ teaspoons (7 ml) dried marjoram

1½ teaspoons (7 ml) dried oregano

1 can plum (Italian) tomatoes (35 ounces [992 g])

2 cups (500 ml) tomato purée, salt-free if available

1½ tablespoons (25 ml) salt-free tomato paste

¼ cup (50 ml) dry white wine or vermouth

½ teaspoon (2 ml) kosher salt

Makes about 8 cups (2 L)

Heat the olive oil in a Cuisinart

12-inch (30 cm) 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.

Nutritional information per 1-cup (250 ml) serving:

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

• chol. 0mg • sod. 639mg • calc. 98mg • ﬁ ber 6g

Page 24

New Potatoes with Rosemary

◆

SIDE DISHES

2 pounds (1 kg) new potatoes, washed but left whole

1 tablespoon (15 ml) extra virgin olive oil

1½ tablespoons (25 ml) ﬁ nely chopped fresh rosemary

2 garlic cloves, peeled and minced

½-¾ teaspoon (2-3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

Makes 6 servings

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 • ﬁ ber 3g

“Almost” Baked Potatoes

3 russet baking potatoes (about 10 ounces [283 g] each), scrubbed and dried

1 teaspoon (5 ml) good quality olive oil

Makes 3 servings

Prick each potato several times with the tines of a fork; rub each with ¼ teaspoon (1 ml) 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 • ﬁ ber 7g

Warm Baked Potato Salad

◆

SIDE DISHES

½ cup (125 ml) fat-free plain yogurt, strained to yield ¼ cup (50 ml)*

½ cup (125 ml) lowfat mayonnaise

1½ tablespoons (25 ml) fresh lemon juice or white balsamic vinegar

2 teaspoons (10 ml) Dijon-style mustard

2 teaspoons (10 ml) dill weed (dry, double if using fresh)

1 teaspoon (5 ml) kosher salt

½ teaspoon (2 ml) freshly ground black pepper

3 “Almost” Baked Potatoes, still warm (page 39)

1 rib celery, thinly sliced

¹⁄³ cup (75 ml) ﬁ nely chopped red onion

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

or chilled to serve later.

Makes 6 cups (1.5 L)

Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper in the work bowl of the Cuisinart

Food Processor ﬁ tted 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 ﬁ ne sieve lined with a paper coffee ﬁ lter. 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.

Nutritional information per ½-cup (125 ml) serving:

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

• chol. 5mg • sod. 266mg • calc. 42mg • ﬁ ber 3g

Page 25

Party Potatoes

◆

SIDE DISHES

2 pounds (1 kg) russet potatoes, peeled and cut into 2-inch (5 cm) pieces

1½ teaspoons (7 ml) kosher salt, divided

2 tablespoons (30 ml) unsalted butter

1 medium onion, peeled and chopped

¼ teaspoon (1 ml) freshly ground pepper

²⁄³ cup (150 ml) lowfat sour cream

6 ounces (170 g) lowfat cream cheese, cut into 1-inch (2.5 cm) pieces

1 clove garlic, peeled and minced

cooking spray

Makes 8 servings

In a Cuisinart

3¾-quart (3.5 L) saucepan, cover the potatoes with cold water; add 1 teaspoon (5 ml) 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 (30 cm) 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 ﬂ uffy. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle”; reserve.

Spray the bottom and sides of a 1-quart (0.9 L) soufﬂ é dish with cooking spray. Fill with potato mixture. Top with onions. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet – twist together to form a handle. Place the rack into ceramic pot of a Cuisinart

Slow Cooker. Place soufﬂ é 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 soufﬂ é 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 • ﬁ ber 3g

Corn Pudding

◆

SIDE DISHES

cooking spray

2 teaspoons (10 ml) unsalted butter

½ cup (125 ml) chopped onion (about one small onion)

3 cups (750 ml) cut corn, fresh or frozen, thawed and patted dry, divided

3 large eggs

1½ cups (375 ml) evaporated fat free milk, not reconstituted

3 tablespoons (45 ml) yellow cornmeal

¾ teaspoon (3.75 ml) salt

¾ teaspoon (3.75 ml) freshly ground pepper to taste

2-4 drops hot sauce

1 quart (0.9 L) very hot water

Makes 6 to 8 servings

Lightly coat a 1-quart (0.9 L) soufﬂ é dish with cooking spray; set aside. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle” and reserve.

Melt butter in a Cuisinart

10-inch (25 cm) skillet over medium high heat. Add

onion. Cook, stirring about 5 minutes (until translucent). Reserve. Place 1½ cups (375 ml) of corn into work bowl of a Cuisinart

Food Processor. Pulse four or ﬁ ve times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining 1½ cups (375 ml) corn in a 1½-quart (1.4 L) 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 soufﬂ é dish. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet – twist together to form a handle.

Place small rack in ceramic pot of a Cuisinart

Slow Cooker. Add hot water to pot. Place ﬁ lled soufﬂ é 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 soufﬂ é dish from the slow cooker using the foil strips to lift it.

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

Nutritional information per serving (based on 8 ser vings):

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

• chol. 109mg • sod. 410mg • calc. 200mg • ﬁ ber 2g

Page 26

Glazed Onions & Carrots

with Fruit & Nuts

◆

SIDE DISHES

cooking spray

2 pounds (1 kg) frozen whole pearl onions, defrosted and drained

1 pound (500 g) baby carrots

1 cup (250 ml) raisins

1 cup (250 ml) dried apricots, quartered

½ cup (125 ml) dry sherry

4 tablespoons (60 ml) butter, melted

½ cup (125 ml) honey

²⁄³ cup (150 ml) chopped parsley, divided

½ teaspoon (2 ml) kosher salt

½ teaspoon (2 ml) freshly ground pepper

1 cup (250 ml) pecans (or other nuts) lightly toasted

Makes 8 servings

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⁄

cup (75 ml) 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⁄

cup (75 ml) parsley.

Nutritional information per serving:

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

• chol. 16mg • sod. 390mg • calc. 77mg • ﬁ ber 7g

Ratatouille

◆

SIDE DISHES

12 ounces (340 g) eggplant, cut into ½-inch (1.25 cm) dice

1 teaspoon (5 ml) kosher salt, divided

¾ pound (375 g) zucchini, cut into ½-inch (1.25 cm) half moons

¾ pound (375 g) yellow summer squash, cut into ½-inch (1.25 cm) dice

1 small red bell pepper, cored, seeded and cut into ½-inch (1.25 cm) dice

1 small yellow pepper, cored, seeded and cut into ½-inch (1.25 cm) dice

1½-2 cups (375-500 ml) diced tomatoes, fresh or canned, juices drained

½ cup (125 ml) tomato purée (salt-free if available)

1 cup (250 ml) chopped onion

1 tablespoon (15 ml) chopped garlic

¼ cup (50 ml) sun-dried tomatoes, not oil-packed, cut into slivers

2 tablespoons (30 ml) chopped fresh parsley

1 teaspoon (5 ml) dried basil

1 teaspoon (5 ml) herbs de Provence

½ teaspoon (2 ml) freshly ground pepper

2 tablespoons (30 ml) extra virgin olive oil

Makes 6 cups (1.5 L)

Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon (2 ml) 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.

Nutritional information per ¾-cup (175 ml) serving:

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

• chol. 0mg . sod. 287mg • calc. 50mg • ﬁ ber 5g

Page 27

Succotash

◆

SIDE DISHES

1 pound (500 g) fresh or frozen (thawed) cut sweet corn

10 ounces (283 g) lima beans, thawed

½ pound (250 g) zucchini, cut into 1-inch (2.5 cm) pieces

½ red pepper, (8 ounce [227 g]) cored, seeded and diced into ½-inch (1.25 cm) pieces

½ cup (125 ml) chopped onion

1 can (14 ounces [397 g]) diced tomatoes, drained, ¼ cup (50 ml) juice reserved

½ tablespoon (7 ml) instant tapioca

½ teaspoon (2 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

¼ teaspoon (1 ml) thyme

Makes about 6 servings

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.

Nutritional information per serving:

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

• chol. 0mg • sod. 272mg • calc. 43mg • ﬁ ber 7g

Sweet Potatoes & Apples

◆

SIDE DISHES

2 pounds (1 kg) sweet potatoes, peeled and cut into ¼-inch (0.6 cm) slices

3 tablespoons (45 ml) unsalted butter, melted

¾ teaspoon (3.75 ml) herbs de Provence, divided

¾ teaspoon (3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

cooking spray

1 red-skinned apple, skin on, cored and cut into ¼-inch (0.6 cm) slices

1 small onion, peeled, quartered and cut into ¼-inch (0.6 cm) slices

¾ cup (175 ml) vegetable or chicken stock

Makes 10 servings

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.

Nutritional information per ¾-cup (175 ml) serving:

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

• chol. 16mg • sod. 245mg • calc. 40mg • ﬁ ber 9g

Page 28

Vegetable Tian

◆

SIDE DISHES

8 ounces (227 g) fresh breadcrumbs

½ cup (125 ml) parsley leaves, chopped

2 garlic cloves, peeled and chopped

½ ounce (15 ml) Parmesan cheese, grated

2 tablespoons (30 ml) extra virgin olive oil

1 tablespoon (15 ml) unsalted butter, melted

1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) dried oregano

1 teaspoon (5 ml) kosher salt

½ teaspoon (2 ml) freshly ground pepper

¾ pound (20 g) all-purpose potatoes in their skins, washed, cut into ¹⁄

-inch (0.3 cm) slices

1 large zucchini (1 pound [500 g] total), cut into ¹⁄

-inch (0.3 cm)

slices

¾ pound (375 g) Italian plum tomatoes, cut into ¹⁄

-inch (0.3 cm)

slices

cooking spray

Makes 8 servings

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. In the Cuisinart Food Processor, using the 4-mm blade, ﬁ t 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.

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 ﬁ nally, 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.

NOTE: If you do not have a food processor, you may chop and slice by hand.

Nutritional information per serving:

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

• chol. 6mg • sod. 347mg • calc. 76mg • ﬁ ber 3g

Ginger Poached Pears

◆

DESSERTS

juice of 1 lemon

1 can ginger ale

2 strips lemon peel, 2 x ½" (5 x 1.25 cm), bitter white pith removed

6 slices (size of a quarter) fresh ginger

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

2 tablespoons (30 ml) chopped crystallized ginger

Honey Yogurt Cream (page 48)

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

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

Makes 4 servings

Combine lemon juice and 4 cups (1 L) 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.

Nutritional information per serving:

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

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

Page 29

Honey Yogurt Cream

◆

DESSERTS

4 ounces (115 g) fat free vanilla yogurt

4 ounces (115 g) light sour cream

2 tablespoons (30 ml) honey

1 teaspoon (5 ml) vanilla extract

¼ teaspoon (1 ml) almond extract

Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee ﬁ lter. 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 [30 ml] serving):

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

• chol. 10mg • sod. 47mg • calc. 81mg • ﬁ ber 0g

Chocolate Glaze

6 ounces (170 g) semisweet chocolate

¼ cup (50 ml) unsalted butter

2 tablespoons (30 ml) light corn syrup

Combine the ingredients in a 1½-quart (1.4 L) Cuisinart

saucepan. Stir over low

heat until melted and smooth. Let cool 10 minutes before using.

Nutritional information per 1-tablespoon (15 ml) serving:

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

• chol. 8mg • sod. 4mg • calc. 4mg • ﬁ ber 0g

Makes about 1 cup (250 ml)

Apple Streusel Cheesecake

◆

DESSERTS

½ teaspoon (2 ml) + 2 tablespoons (30 ml) butter, divided

1 apple, peeled and cored, cut into quarters

1 tablespoon (15 ml) lemon juice

1½ teaspoons (7 ml) ground cinnamon

½ cup (125 ml) + 1 tablespoon (15 ml) brown sugar, divided

1 cup (250 ml) crumbs of vanilla wafers or gingersnaps (about 24 cookies)

16 ounces (454 g) lowfat cream cheese, cut into 1-inch (2.5 cm) pieces, at room temperature

2 large eggs

3 tablespoons (45 ml) half-and-half

1 tablespoon (15 ml) cornstarch

1 teaspoon (5 ml) vanilla

Makes one 6-inch (15 cm) cheesecake

Lightly coat the bottom and sides of a 6-inch (15 cm) springform pan with ½ teaspoon (2 ml) butter. Insert 4-mm slicing disc in Cuisinart

Food Processor; cut apple to ﬁ t 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 (15 ml) brown sugar; reserve. Wipe work bowl dry with a paper towel. Melt and combine remaining 2 tablespoons (30 ml) butter with cookie crumbs. Press into bottom of springform pan.

Place cream cheese and remaining ½ cup (125 ml) 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.

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 • ﬁ ber 1g

Page 30

Chocolate Ricotta Cheesecake

◆

DESSERTS

½ teaspoon (2 ml) + 2 tablespoons (30 ml) butter, divided

¼ cup (50 ml) hazelnuts, lightly toasted, ﬁ nely chopped

²⁄

cup (150 ml) chocolate cookie

crumbs

1 cup (250 ml) lowfat ricotta

12 ounces (340 g) lowfat cream cheese

½ cup (125 ml) granulated sugar

¼ cup (50 ml) unsweetened cocoa powder

2 large eggs

3 tablespoons (45 ml) half-and-half

¼ cup (50 ml) Frangelico

2 tablespoons (30 ml) cornstarch

1 teaspoon (5 ml) vanilla

½ cup (125 ml) mini chocolate morsels

Makes one 6-inch (15 cm) cheesecake

Lightly coat the bottom and sides of a 6-inch (15 cm) springform pan with ½ teaspoon (2 ml) 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.

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 • ﬁ ber 4g

Applesauce

DESSERTS

3 pounds (1.5 kg) red apples*, washed

1 lemon, juiced

sugar, optional

cinnamon, optional

Makes about 5 cups (1.25 L)

Core apples, but do not peel. Cut into 2-inch (5 cm) chunks. Mix lemon juice with enough water to make 1 cup (250 ml).

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 ﬁ rst.

Nutritional information per ½-cup (125 ml) serving:

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

• chol. 0mg • sod. 2g • calc. 10mg • ﬁ ber 4g

Note: To make Apple Butter from Apple Sauce, stir 1½ cups (375 ml) packed brown sugar into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon (15 ml) ground cinnamon, 1 teaspoon (5 ml) ground allspice, 1 teaspoon (5 ml) freshly grated nutmeg, and ½ teaspoon (2 ml) 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.

◆

Page 31

Apricot Almond

Bread Pudding

◆

DESSERTS

1½ ounces (43 g) dried apricots, diced 2 tablespoons (30 ml) Kirschwasser,

brandy or amaretto 1 teaspoon (5 ml) unsalted butter 1½ tablespoons (25 ml) unsalted

butter, melted, divided 3 cups (750 ml) bread, cut into

½-inch (1.25 cm) cubes

¼ cup (50 ml) sliced almonds, toasted

2 large eggs

⁄

cup (75 ml) granulated sugar

6 ounces (170 g) fat free evaporated milk

¾ teaspoon (3.75 ml) vanilla 3 cups (750 ml) very hot water

Makes 6 to 8 servings (1 quart [0.9 L])

Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of aluminum foil 20 inches (51 cm) long, and fold in half to a piece 10" (25 cm) long. Lightly butter one side with ¼ teaspoon (1 ml) unsalted butter; reserve. Cut another piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle”; reserve.

Coat the inside of a 1-quart (0.9 L) soufﬂ é dish with remaining ¾ teaspoon (3.75 ml) 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. 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 soufﬂ é 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 soufﬂ é 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 ser vings):

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

• chol. 95mg • sod. 356mg • calc. 212mg • ﬁ ber 2g

Chocolate Pudding Cake

DESSERTS

1 teaspoon (5 ml) unsalted butter, room temperature

¾ cup (175 ml) granulated sugar, divided

¾ cup (175 ml) all-purpose ﬂ our 5 tablespoons (75 ml) unsweetened

cocoa powder, divided 1½ teaspoons (7 ml) baking powder ¼ teaspoon (1 ml) salt

¹⁄

cup (75 ml) + 1 tablespoon

(15 ml) reduced fat milk, hot ¼ cup (50 ml) unsalted butter,

melted

1 teaspoon (5 ml) vanilla extract

¹⁄

cup (75 ml) packed light brown

sugar

¹⁄

cup (75 ml) chopped pecans,

lightly toasted ¾ teaspoon (175 ml) espresso

powder 1 cup (250 ml) hot water 2 tablespoons (30 ml) Kirschwasser

(cherry-ﬂ avoured liqueur) or Kahlúa

vanilla ice cream or frozen yogurt

Makes 8 to 10 servings

Lightly coat a 1-quart (0.9 L) soufﬂ é dish with teaspoon butter. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle”; reserve.

Combine ½ cup (125 ml) granulated sugar in large bowl with the ﬂ our, 2 tablespoons (30 ml) 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 soufﬂ é dish. Stir together remaining ¼ cup (50 ml) granulated sugar, brown sugar, remaining

3 tablespoons (45 ml) 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 centre 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 soufﬂ é 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 soufﬂ é 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 ser vings):

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

• chol. 23mg • sod. 147 mg • calc. 46mg • ﬁ ber 3g

Kahlúa

is a registered trademark of the Kahluá Company.

◆

Page 32

Winter Fruit Crisp

◆

DESSERTS

Fruit

cooking spray

6 ounces (170 g) mixed dried fruits (apples, pears, apricots, dried plums)

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

⁄ 8-inch (0.3 cm)squares

2 Bosc pears, peeled, cored and cut into

⁄ 8-inch (0.3 cm) squares

¾ cup (175 ml) dried cranberries

1 whole cinnamon stick

grated zest of one orange

½ cup (125 ml) sugar

1 tablespoon (15 ml) chopped crystallized ginger or 1 teaspoon (5 ml) ground ginger

½ teaspoon (2 ml) freshly grated nutmeg

¾ tablespoon (11 ml) dark rum or brandy

1 teaspoon (5 ml) pure vanilla extract

Crumb Topping

1 cup (250 ml) all-purpose ﬂ our

1 cup (250 ml) uncooked oats, quick or regular

¾ cup (175 ml) packed brown sugar

½ teaspoon (2 ml) freshly grated nutmeg

12 tablespoons (180 ml) unsalted butter, softened (1½ sticks)

Makes 8 to 12 servings (6 cups [1.5 L])

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 (2.5-5 cm) 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.

Place the ﬂ our, oats, brown sugar, and nutmeg in a medium bowl; stir. Add the butter and knead, using ﬁ ngers, 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 ser vings):

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

• chol. 31mg • sod. 14mg • calc. 38mg • ﬁ ber 5g

◆

Notes

◆

Page 33

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

BEFORE RETURNING YOUR CUISINART PRODUCT Important: If the nonconforming product is to be serviced by someone other than

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

◆

WARRANTY LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on this Cuisinart® product. This warranty is available to consumers only. You are a consumer if you own a Cuisinart

product that was purchased at retail for personal, family or household use. This warranty is not available to retailers or other commercial purchasers or owners.

We warrant that this Cuisinart

product will be free of defects in material or work-

manship under normal home use for three years from the date of original purchase. For warranty purposes, we would like to suggest that you register your product

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

When calling our Authorized Service Centre for in warranty service please make reference to your model number and the manufacturing date code. This information can be found in the rating area on the body or underneath the base of your unit. The model number will follow the word Model: CSC400C. The manufacturing date code is a 4 or 5 digit number. Example, 60630 would designate year, month & day (2006, June 30th).

If your Cuisinart

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

Cuisinart Canada 156 Parkshore Drive Brampton, Ont. L6T 5M1

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

NOTE: For added protection and secure handling of any Cuisinart

product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Your Cuisinart

product has been manufactured to strict speciﬁ cations and has been

designed for use with Cuisinart

authorized accessories and replacement parts for

your model.

◆

Page 34

Cuisinart

is a registered trademark of Cuisinart

156 Parkshore Drive,

Brampton, Ontario

L6T 5M1

Consumer Call Centre E-mail:

Consumer_Canada@Conair.com

Printed in China

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Try some of our other countertop appliances and cookware, and Savor the Good Life

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