Cuisinart PSC-350 Recipe Book

©2008 Cuisinart

Cuisinart® is a registered

trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

08CU027

U PG-20270

Slow Cooker

Cookbook

traditional to gourmet recipes

model psc-350

Introduction

■

Get ready to slow down and enjoy meals!

Your Cuisinart® Slow Cooker is designed to have

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

Slow cooking is a traditional method that tenderizes meats

and melds avors for delicious, effortless dishes.

And it's the perfect size for making any meal for any occasion...

you can even prepare desserts! Easy to operate, easy to serve from,

and easy to clean... Enjoy!

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Contents

■

1

Tips & Hints

2 - 3

Important Guidelines

4

Suggested Foods

5

Recipes

6-7

Soups & Stocks

8-17

Stews & Chilis

18-24

Entrées & Sauces

25-42

Side Dishes

43-52

Desserts & More

53-58

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1

1

Tips & Hints

■

2

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

cooked foods release more easily.

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

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

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

fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be
browned (though it may add avor 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 avor and color

to the 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.

› If using frozen foods, thaw completely before adding to Slow Cooker.
› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-

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

■

2

2

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

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

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

allow 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 avor. Browning meats adds to
their taste and visual appeal, and helps to remove fat.

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

roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,
lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as
boneless, skinless chicken breast or “new generation” pork loin or tenderloin may
seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow
Cooker (page 5).

› 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.

■

3

3

Important Guidelines

■

4

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

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

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

at room temperature before it goes into the cooker. If the food is refrigerator
temperature, add 30 minutes to your projected cooking time.

› Any left over 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.

› Do not place the hot ceramic pot directly on a table or countertop.
› 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.

› 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.

■

4

4

Suggested Foods

■

5

5

Meats

Beef / Veal: Choose cuts that are full of avor and bene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: Less tender cuts work best – the lean “new generation pork” may become dry

when cooked in Slow Cooker.

› Boston butt roast

› Pork shoulder pieces

› Sausages

› Country-style pork ribs (bone-in)

› Pork shoulder or blade roast

Lamb: Choose avorful cuts that benet from braising to tenderize.

› Lamb shoulder

› Lamb stew meat

› Lamb shanks

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

dry in texture if cooked too long.

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

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

Slow Cooker.

› Venison roasts or stew meat

› Pheasant, duck thighs and legs

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5

5

Recipes

■

Soups & Stocks

› Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

› Chicken Stock
› Roasted Vegetable Stock
› Spanish Bean Soup with Chorizo
› Cuban Black Bean Soup
› Carmelized Onion Soup
› Sausage & Lentil Soup with Tortellini
› Curried Yellow Pea Soup
› Classic Spilt Pea Soup
› Tomato Soup

Stews & Chilis

› White Chili with Chicken
› Beef Chili for a Crowd
› Heart Smart Turkey Chili
› Corn and Green Chili Chowder
› Veal Stew with Mushroom and Artichokes
› Mediterranean Seafood Stew
› Seafood Chili

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

. . . . . . . . . . . . . . . . . . . . . . . . . 22

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Entrées & Sauces

› Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

› Lemon Chicken with Rosemary
› Chicken with 40 Cloves of Garlic
› Barbecue Beef Brisket
› Barbecue Sauce
› Dilled Pot Roast
› Corned Beef with Vegetables
› New England Short Ribs
› Pulled Pork Barbecue
› Braised Veal Shanks
› Slow Cooked Lamb Shanks with White Beans
› Penne Lasagna
› Macaroni with Four Cheeses
› Tomato Sauce

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

. . . . . . . . . . . . . . . . . . . . . 37

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

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6

6

(continued)

Side Dishes

› New Potatoes with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

› "Almost" Baked Potatoes
› Warm Baked Potato Salad
› Butternut Squash & Mushroom Scallop
› Ratatouille
› Roasted Beet Salad
› Stewed Green Beans and Tomatoes
› Succotash
› Sweet Potatoes & Apples
› Vegetable Tian
› Wild Mushroom Ragout

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

. . . . . . . . . . . . . . . . . . . . . . . . . . . 45

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Desserts & More

› Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

› Honey Yogurt Cream
› Chocolate Glaze
› Stewed Rhubarb
› Baked Apples
› Winter Fruit Crisp

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

› Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

› Irish Oatmeal

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

■

7

7

Beef Stock

Makes 6 cups

2 pounds beef and/or veal bones

1 pound beef chuck or other stew

beef, cut into 1-inch cubes

1 large carrot, peeled,

cut into 3-inch lengths

1 celery rib, cut into 3-inch

lengths

1 large onion, peeled and

quartered

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

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
6 cups cold water. Cover and press the on/off button to turn the unit on. Set
time to 8 hours and press Low; slow cooker will automatically switch to Warm
when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and
refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep
stock refrigerated until ready to use, up to 5 days, or freeze.

2 tablespoons olive or vegetable

oil

6 fresh chives

6 parsley sprigs

6 thyme sprigs

3 garlic cloves

12 peppercorns

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

Nutritional information per serving (1 cup):

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

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

SoupS/StockS

■

8

8

Chicken Stock

Makes 6 cups

3 pounds chicken wings and/or

backs

1 medium onion, peeled and

quartered

1 celery rib, cut into 2-inch

lengths

1 carrot, peeled, cut into 2-inch

lengths

1 leek, trimmed, halved

lengthwise, cleaned

Rinse chicken and drain. Place in ceramic pot of Cuisinart® Slow Cooker along
with the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and
thyme. Add water. Press on/off button to turn unit on. Set timer to 3 hours and
press High; once slow cooker switches to Warm set time for 4 hours and press
Simmer. Slow cooker will automatically switch to Warm, when cooking time has
elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs.
Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When
chilled and congealed, remove chicken fat and discard or reserve for another use.

Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to
6 months.

1 parsnip, peeled, cut into 2-inch

lengths

1 bay leaf

6 black peppercorns

3 parsley sprigs

3 thyme sprigs

6 cups water

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

For Brown Chicken Stock: Brown stock requires the step of roasting, but adds
depth of flavor to the stock. Use this method (using turkey wings) to make Brown
Turkey Stock ahead for holiday meals.

®

Preheat oven to 400°F. Place wings in a Cuisinart
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 serving (1 cup):

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

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

SoupS/StockS

■

9

6

6

9

Roasting Pan. Roast in preheated

9

Roasted Vegetable Stock

Makes 6 cups

2 large carrots, peeled, cut into

3-inch lengths

2 leeks, roots removed, trimmed

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

1 celery rib, cleaned, cut into

3-inch lengths

1 large onion (6 ounces),

peeled, quartered

1 parsnip, peeled, cut into

3-inch lengths

Preheat oven to 450°F. Arrange vegetables and garlic on large baking sheet with
sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.

Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional
fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.

Transfer the roasted vegetables and accumulated juices, scraping up and including
the flavorful browned bits from the pan, to the ceramic pot of the Cuisinart® Slow
Cooker. Add the bundle of herbs, peppercorns, and 6 cups water. Cover and press
the on/off button to turn the unit on. Set the time to 6 hours and press Low; slow
cooker will automatically switch to Warm when cooking time has elapsed.

1 large red or yellow bell pepper,

cored, seeded and quartered

6 ounces portobello mushrooms,

cleaned, sliced

4 garlic cloves

2 tablespoons extra virgin olive

oil

6 thyme sprigs

6 fresh chives

12 peppercorns

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

Nutritional information per serving (1 cup):

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

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

SoupS/StockS

■

10

6

10

Spanish Bean Soup with Chorizo

Makes 8 cups

¼ pound dried chickpeas

(garbanzo beans)

1 small ham hock (8-10 ounces)

or leftover ham bone

6 ounces new potatoes (1- to 1½-

inch size), halved or quartered

3 teaspoons olive oil, divided

6 ounces onions, chopped

Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart® Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons oil in 12-inch Cuisinart
cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes
longer.

Add onion mixture to slow cooker with 6 cups water. Cover and press the on/off
button to turn the unit on. Set time to 3 hours and press High; once slow Cooker
switches to Warm, set time for 6 hours and press Simmer. Slow cooker will
automatically switch to Warm when cooking time has elapsed.

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

¼ teaspoon saffron threads

1 garlic clove, peeled and

chopped

6 cups water

6 ounces chicken or turkey

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

®

skillet over medium heat. Add onions;

Nutritional information per serving (1 cup):

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

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

SoupS/StockS

■

11

6

6

11

11

Cuban Black Bean Soup

Makes 8 cups

1 pound dried black beans

1 ham hock

5 cups chicken stock

1½ cups chopped onion

¾ cup chopped red pepper

3 garlic cloves, peeled and chopped

Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart® Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button
to turn the unit on. Set time to 3 hours and press High; once slow cooker switches
to Warm, set timer for 6 hours and press Simmer. Slow cooker will automatically
switch to Warm when cooking time has elapsed. Remove and discard bay leaf.
Remove ham hock; let cool. When cool enough to handle, remove meat, chop and
reserve. Stir in salt. Use a potato masher or Cuisinart® Hand Blender on Low speed
with a gentle up-and-down motion to mash/purée beans.

* You may partially or totally purée the soup. Stir in reserved ham, vinegar and

sherry.

1½ tablespoons oregano

¼ teaspoon cayenne pepper

1 bay leaf

½ teaspoon kosher salt

½ tablespoon red wine vinegar

3 tablespoons dry sherry

Nutritional information per serving (1 cup):

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

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

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

SoupS/StockS

■

12

6

12

Caramelized Onion Soup

Makes about 6 cups

2½ pounds onions, peeled and sliced

1½ tablespoons unsalted butter,
melted

1½ tablespoons extra virgin olive oil

¾ teaspoon kosher salt

Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart® Slow
Cooker. Cover and press the on/off button to turn the unit on. Set time for one
hour and press high. Once time switches to Warm, set time for 5 hours and press
Low to cook until nicely browned. Stir every hour so the onions color evenly.
When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes,
stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low
for 2 hours longer. Stir in Port.

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

Nutritional information per serving (¾ cup without cheese):

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

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

1½ tablespoons unbleached
all-purpose flour

¾ tablespoon brown sugar

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

1½ tablespoons Port

SoupS & StockS

■

13

6

13

Sausage & Lentil Soup

with Tortellini

Makes 8 cups

¾ tablespoon extra virgin olive oil

1 pound turkey or chicken Italian
sausage links

8 ounces mushrooms, cleaned
and quartered

¾ cup dried brown lentils, rinsed
and drained

8 ounces yellow onions, peeled
and chopped

8 ounces carrots, peeled,
thickly sliced

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

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

2 garlic cloves, peeled and chopped

¾ tablespoon basil

1½ teaspoons thyme

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

4½ cups low-sodium chicken stock
or broth

6 ounces cheese-filled tortellini
(refrigerated)

Cover and press the on/off button to turn the unit on. Set time to 3 hours and press
High; once slow cooker switches to Warm, set timer for 5 hours and press Simmer.
Slow cooker will automatically switch to Warm when cooking time has elapsed.

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

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

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

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

SoupS & StockS

■

14

6

14

Curried Yellow Pea Soup

Makes 6 cups

1 tablespoon unsalted butter

4 ounces onion, peeled
and chopped

1 garlic clove, peeled and chopped

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

1 tablespoon jalapeño pepper,
cored, seeded and chopped

½ tablespoon curry powder

¼ teaspoon cumin seed

½ pound yellow split peas, rinsed

4 ounces red potatoes, skin on,
quartered

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

4 ounces mushrooms, halved

4 ounces baby carrots

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

4 ounces cauliflower, separated into
1½-inch florets

3 tablespoons brown rice

2 cups vegetable stock or Roasted
Vegetable Stock (page 10 )

1½ cups water

®

nonstick skillet. Cook

Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow
cooker; stir. Add stock and water. Cover and press on/off button to turn the unit
on. Set time to 7 hours and press Low; slow cooker will automatically switch to
Warm when cooking time has elapsed.

Nutritional information per serving (1 cup):

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

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

SoupS & StockS

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