PSC-350C Countertop Cooking

Programmable Slow Cooker

PSC-350C

For your safety and continued enjoyment of this product,

always read the instruction book carefully before using.

INSTRUCTION AND RECIPE BOOKLET

Countertop

Cooking

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

tabletop where it can be pulled on by children or

tripped over unintentionally.

NOTICE

This appliance has a polarized plug (one prong

is wider than the other). As a safety feature, this

plug will fit into 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 attempt to defeat this safety

feature.

CONTENTS

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

Introduction ......................... 3

Features and Benefits ................. 4

Assembly Instructions ..................4

Operation

Cooking WITH the Timer .............. 5

Cooking Guidelines ..................6

Cooking without Timer ................7

Cleaning and Maintenance ............. 7

Slow Cooker Cookbook................ 8

Warranty Information ................. 69

INTRODUCTION

Now you can prepare your favourite meals

hours before mealtime. Just set it and forget

it and it will prepare your dish exactly how you

want it – then keep it warm until you’re ready

to eat. The 24-hour LCD countdown timer

ensures precise cooking and tells everyone

when dinner will be ready. The 3.5-quart

(3.3 L) capacity is the ideal size for any

countertop, with enough room to cook all of

your favourite meals. Discover the joy of

cooking slow!

IMPORTANT

SAFEGUARDS

When using an electrical appliance, basic

safety precautions should always be followed:

1. READ ALL INSTRUCTIONS.

2. Unplug from outlet when not in use

and before cleaning. Allow to cool

before putting on or taking off parts.

3. Do not touch hot surfaces; use handles

or knobs.

4. 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.

5. To avoid possible accidental injury,

close supervision is necessary when any

appliance is used by or near children.

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. Return the appliance

to Customer Service (see Warranty

for details) for 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 that

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 CAUTION: TO REDUCE THE RISK OF

ELECTRIC SHOCK, COOK ONLY IN

THE CERAMIC POT PROVIDED OR

IN CERAMIC CONTAINERS PLACED

ON THE COOKING RACK IN THE

PROVIDED CERAMIC POT. DO NOT

USE METAL CONTAINERS.

17. CAUTION: A heated ceramic pot may

damage countertops or tables. When

removing the hot ceramic pot from the

slow cooker, DO NOT place it directly on

any unprotected surface. Always set the

hot pot on a trivet or a rack.

18. To disconnect, press the On/Off button,

and then remove the plug from the wall

outlet.

19. Do not operate your appliance in an

appliance garage or under a wall cabinet.

When storing in an appliance garage

always unplug the unit from the

electrical outlet. Not doing so could

create a risk of fire, especially if the

appliance touches the walls of the garage

or the door touches the unit as it closes.

■

OPERATION

Your Cuisinart

Slow Cooker cooks food

automatically once you set the time and the

desired cooking mode. When time expires, the

unit automatically switches to Warm setting.

Cooking WITH the Timer:

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

2. Remove glass lid.

3. Fill ceramic pot with ingredients.

4. Replace lid.

5. Plug in unit. There will be no power to the

slow cooker until it is turned on.

6. To turn unit on, press On/Off button. The

On/Off red indicator light and colon (:) on the

LCD display will flash.

7. Set the desired cooking time by pushing the

+ or - button. The timer ranges from 00:00

to 24:00 hours.

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30-minute increments or press the - button

to decrease time in 30-minute increments.

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automatically in 30-minute steps.

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00:00.

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indicator will still flash.

8. Set the desired cooking mode by pressing

the High, Low or Simmer button. Refer to the

chart of cooking table guidelines on page 6

for more information.

r0ODFZPVTFMFDUZPVSDPPLJOHNPEF

the LCD will stop flashing and unit will

begin cooking.

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another mode button.

9. Once cooking time has expired, the unit will

automatically switch to Warm setting. The

indicator next to Warm will light and remain

on Warm for 8 hours. When the Warm time

expires, the unit will beep for

5 seconds and turn off automatically.

10. To turn the unit off manually, press the On/

Off button.

11. When cooking is complete lift ceramic pot

carefully, using potholders.

FEATURES AND BENEFITS

1. Glass Lid

See-through glass lid keeps ingredients

moist.

2. Ceramic Pot

3½-quart (3.3 L) oval ceramic pot. Stick

resistant and dishwasher safe for easy

cleaning.

3. Stainless Steel Housing

4. Side Handles

5. Low, High, Simmer and

Warm Buttons

Press to set your desired cooking mode.

6. Timer Control Buttons

Press to set your cook time,

up to 24 hours.

7. LCD Display with Setting Indicators

Blue LCD display shows the remaining

cook time, as well as the current cooking

setting.

8. On/Off Button

Press to turn the unit on

and off.

9. BPA Free (not shown)

All parts that come into contact with

food are BPA free.

ASSEMBLY INSTRUCTIONS

TO USE YOUR CUISINART

SLOW COOKER:

1. Carefully unpack the Slow Cooker.

2. Wash 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.

■

COOKING GUIDELINES

Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of

dishes. You will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re

starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and

ready when you’d like to eat.

Setting Guidelines Recipes

Temp.

Timer

High

This is the setting to use when

you don’t have time for a long,

slow cook. It’s also the setting

to select when “baking” in your

slow cooker.

Potatoes, casseroles,

puddings, rolls

212˚F (100˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Low

Low is the standard slow cooker

temperature, and is ideal for

foods that you start in the

morning before work, and enjoy

at the end of your day.

Braises, roasts, stews,

ribs, casseroles,

shanks, chops, less

tender cuts of meat,

soups

200˚F (93˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Simmer

The longer the cooking time, the

more flavours blend together and

intensify.

Soups, stews, stocks 185˚F (85˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Warm

Do not use this setting to cook

food or as a cooking function.

This setting is intended only for

use with preheated foods.

----

165˚F (74˚C)

Programmable

up to 24 hours,

or defaults to 8 hours

Cooking WITHOUT the Timer

If no timer is set in conjunction with any cooking

setting, the selected cooking setting of High, Low

or Simmer will default to 24-hour cooking time.

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

2. Remove glass lid.

3. Fill ceramic pot with ingredients.

4. Replace lid.

5. Plug in unit. There will be no power to the

slow cooker until it is turned on.

6. To turn unit on, press On/Off button. The

On/Off indicator red light and colon (:) on the

LCD display will flash.

7. Set the desired cooking mode by pressing

the High, Low or Simmer button. Refer to the

chart of cooking table guidelines on page 6

for more information.

8. When the desired cooking mode is selected,

indicator next to Low, High or Simmer

will light to denote the unit is the selected

cooking mode, and the LCD will read On.

NOTE: The cooking mode can be overridden

by pressing any other mode buttons.

9. Once the 24-hour default cooking time has

expired, the unit will beep for

5 seconds then turn off automatically.

10. To turn the unit off manually, press the On/

Off button.

11. When cooking is complete lift ceramic pot

carefully, using potholders.

CLEANING AND

MAINTENANCE

Unplug your Cuisinart

Slow Cooker and allow it

to cool before cleaning. Never immerse the unit

in water or other liquid. To clean the housing

and control panel, simply wipe with a clean

damp cloth and dry before storing.

Wash ceramic pot and lid with warm soapy

water and rinse thoroughly, or clean in the upper

rack of the dishwasher. Dry all parts after use. If

food sticks to the surface, fill pot with warm

soapy water and allow to soak before cleaning.

NOTE: If scouring is necessary, use a

nonabrasive cleanser or liquid detergent with

a nylon pad or brush.

Any other servicing should be performed by an

authorized service representative.

■

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 ﬂavours 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!

■

Slow Cooker

Cookbook

traditional to gourmet recipes

■

Tips & Hints

11 - 12

Import nt Guidelines

S ggeste Foods

Recipes

15-68

Soups & Stocks

17-26

Stews & Chilis

27-33

Entrées & Sauces

34-51

Side Dishes

52-61

Desserts & More

62-68

Contents

■

Tips & Hints

› 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 ﬂavour and visual appeal). If brown-

ing 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 ﬂavour and

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

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

2 hours on Low.

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

hold foods until ready to serve.

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

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

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

20 minutes to your cooking time. If you do need to stir (or peek), lift the lid

just slightly so that you can get the spoon or spatula in.

› If using frozen foods, thaw completely before adding to Slow Cooker.

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

again before 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.

■

› Cooking ground meats in the Slow Cooker without browning them ﬁrst is

not recommended, as ground meat has a high incidence of bacterial contami-

nation. Ground meats used in the Slow Cooker should be browned ﬁrst. We

strongly advise against cooking a meatloaf in the Slow Cooker. (The Country

Paté in our recipe book is an exception. The meat is ground fresh in the Cui-

sinart

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.)

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

allow you maximum freedom to go on to do other tasks. Most meats are bet-

ter 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 ﬂavour. 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 14).

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

during slow cooking. Substitute canned evaporated milk or nonfat dry milk,

or add dairy products during the last 30 minutes of cooking.

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

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

› If your recipe calls for precooked pasta – UNDERCOOK it.

› Add cooked rice to recipes during last hour of cooking.

Important Guidelines

› 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 1 inches [3.8 cm] from the top rim).

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

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.

■

Suggested Foods

Meats

Bee Ve Choose cuts that are full of ﬂavour and beneﬁt from braising.

› Arm pot roast

› Beef brisket or corned beef brisket

› Beef short ribs

› Bottom round roast

› Chuck or rump roast

› Chuck shoulder steak

› Veal shanks

Por 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

Lb Choose ﬂavourful cuts that beneﬁt from braising to tenderize.

› Lamb shoulder

› Lamb stew meat

› Lamb shanks

Po ltr 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)

Ga e Game generally tends to be less tender so it is perfect for the Slow Cooker.

› Venison roasts or stew meat

› Pheasant, duck thighs and legs

■

Recipes

Sou S o s

› Beef Stock ...................................................17

› Chicken Stock ............................................... 18

› Roasted Vegetable Stock ....................................... 19

› Spanish Bean Soup with Chorizo ................................ 20

› Cuban Black Bean Soup ....................................... 21

› Carmelized Onion Soup ....................................... 22

› Sausage & Lentil Soup with Tortellini ............................. 23

› Curried Yellow Pea Soup....................................... 24

› Classic Spilt Pea Soup ......................................... 25

› Tomato Soup ................................................ 26

Stew C i

› White Chili with Chicken ...................................... 27

› Beef Chili for a Crowd ......................................... 28

› Heart Smart Turkey Chili ...................................... 29

› Corn and Green Chili Chowder ................................. 30

› Veal Stew with Mushroom and Artichokes ......................... 31

› Mediterranean Seafood Stew ................................... 32

› Seafood Chili ................................................ 33

Eée S e

› Chicken Cacciatore ........................................... 34

› Lemon Chicken with Rosemary ................................. 35

› Chicken with 90 Cloves of Garlic................................. 36

› Barbecue Beef Brisket ......................................... 37

› Barbecue Sauce .............................................. 38

› Dilled Pot Roast .............................................. 39

■

(continued)

› Corned Beef with Vegetable .................................... 40

› New England Short Ribs ....................................... 42

› Pulled Pork Barbecue ......................................... 43

› Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

› Slow Cooked Lamb Shanks with White Beans .....................46

› Penne Lasagna ..............................................48

› Macaroni with Four Cheeses .................................... 50

› Tomato Sauce ................................................51

Side Di e

› New Potatoes with Rosemary ................................... 52

› "Almost" Baked Potatoes .......................................52

› Warm Baked Potato Salad...................................... 53

› Butternut Squash & Mushroom Scallop ........................... 54

› Ratatouille .................................................. 55

› Roasted Beet Salad ........................................... 56

› Stewed Green Beans & Tomatoes ................................ 57

› Succotash ................................................... 58

› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

› Vegetable Tian ..............................................60

› Wild Mushroom Ragout ....................................... 61

De e & Mo e

› Ginger Poached Pears .........................................62

› Honey Yogurt Cream ......................................... 63

› Chocolate Glaze ............................................. 63

› Stewed Rhubarb .............................................64

› Baked Apples ............................................... 65

› Winter Fruit Crisp ...........................................66

› Mulled Cider ................................................ 67

› Irish Oatmeal ................................................ 68

Beef Stock

2 pounds (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

1 large carrot, peeled,

cut into 3-inch (7.5 cm) lengths

1 celery rib, cut into 3-inch

(7.5 cm) lengths

1 large onion, peeled and quartered

2 tablespoons (30 ml) olive or

vegetable oil

6 fresh chives

6 parsley sprigs

6 thyme sprigs

3 garlic cloves

12 peppercorns

Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a

shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then

turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a

bundle using butcher’s 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

(1.5 L) 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.

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

Nutritional information per serving (1 cup [250 ml]):

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

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

Makes 6 cups (1.5 L)

■

SOUPS/STOCKS

Chicken Stock

3 pounds (1.5 kg) chicken wings

and/or backs

1 medium onion, peeled and

quartered

1 celery rib, 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 parsley sprigs

3 thyme sprigs

6 cups (1.5 L) water

Makes 6 cups (1.5 L)

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.

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 flavour 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 serving (1 cup [250 ml]):

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

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

Roasted Vegetable Stock

2 large carrots, peeled, cut into

3-inch (7.5 cm) lengths

2 leeks, roots removed, trimmed

to include 2 inches (5 cm) of

green, cut in half lengthwise and

cleaned

1 celery rib, cleaned, cut into

3-inch (7.5 cm) lengths

1 large onion (6 ounces [170 g]),

peeled, quartered

1 parsnip, peeled, cut into

3-inch (7.5 cm) lengths

1 large red or yellow bell pepper,

cored, seeded and quartered

6 ounces (170 g) portobello

mushrooms, cleaned, sliced

4 garlic cloves

2 tablespoons (30 ml) extra virgin

olive oil

6 thyme sprigs

6 fresh chives

12 peppercorns

Makes 6 cups (1.5 L)

Preheat oven to 450°F (230°C). 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 flavourful browned bits from the pan, to the ceramic pot of the Cuisinart

Slow

Cooker. Add the bundle of herbs, peppercorns, and 6 cups (1.5 L) 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.

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

use.

Nutritional information per serving (1 cup [250 ml]):

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

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

■

SOUPS/STOCKS

Spanish Bean Soup

with Chorizo

¼ pound (125 g) dried chickpeas

(garbanzo beans)

1 small ham hock (8-10 ounces

[230 - 280 g]) or leftover ham

bone

6 ounces new potatoes

(1- to 1½-inch size [2.5 to

3.75 cm]), halved or quartered

3 teaspoons (15 ml) olive oil,

divided

6 ounces (170 g) onions, chopped

¼ teaspoon (1 ml) saffron threads

1 garlic clove, peeled and chopped

6 cups (1.5 L) water

6 ounces (170 g) chicken or

turkey chorizo, chopped (or hot

sausage, crumbled, or kielbasa,

chopped)

Makes 8 cups (2 L)

Soak chickpeas overnight in water to cover by 3 inches (7.5 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 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 (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 serving (1 cup [250 ml]):

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

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

Cuban Black Bean Soup

1 pound (500 g) dried black beans

1 ham hock

5 cups (1.25 L) chicken stock

1½ cups (375 ml) chopped onion

¾ cup (175 ml) chopped red

pepper

3 garlic cloves, peeled and chopped

1½ tablespoons (25 ml) oregano

¼ teaspoon (1 ml) cayenne pepper

1 bay leaf

½ teaspoon (2 ml) kosher salt

½ tablespoon (7 ml) red wine

vinegar

3 tablespoons (45 ml) dry sherry

Makes 8 cups (2 L)

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 (7.5 cm). 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.

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

Nutritional information per serving (1 cup [250 ml]):

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

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

■

SOUPS/STOCKS

Caramelized Onion Soup

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 (25 ml) unbleached

all-purpose ﬂour

¾ tablespoon (12 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 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 colour 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 [175 ml] without cheese):

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

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

Sausage & Lentil Soup

with Tortellini

¾ tablespoon (12 ml) extra virgin

olive oil

1 pound (500 g) turkey or chicken

Italian sausage links

8 ounces (230 g) mushrooms,

cleaned and quartered

¾ cup (175 ml) dried brown lentils,

rinsed and drained

8 ounces (230 g) yellow onions,

peeled and chopped

8 ounces (230 g) carrots, peeled,

thickly sliced

2 garlic cloves, peeled and chopped

¾ tablespoon (12 ml) basil

1½ teaspoons (7 ml) thyme

¾ ounce (20 g) sun-dried tomatoes

(not in oil), slivered

4½ cups (1.12 L) low-sodium

chicken stock or broth

6 ounces (170 g) cheese-ﬁlled

tortellini (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 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 (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 serving (1 cup [250 ml], 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 SOUPS & STOCKS

1 tablespoon (15 ml) unsalted

butter

4 ounces (115 g) onion, peeled

and chopped

1 garlic clove, peeled and chopped

1 piece ginger (1-inch [2.5 cm])

peeled, cut into quarter-size

pieces

1 tablespoon (15 ml) jalapeño

pepper, cored, seeded and

chopped

½ tablespoon (7 ml) curry powder

¼ teaspoon (1 ml) cumin seed

½ pound (250 g) yellow split peas,

rinsed

4 ounces (115 g) red potatoes, skin

on, quartered

4 ounces (115 g) mushrooms,

halved

4 ounces (115 g) baby carrots

4 ounces (115 g) parsnips, peeled

and cut into 1-inch (2.5 cm)

slices

4 ounces (115 g) cauliﬂower,

separated into 1½-inch (3.75 cm)

ﬂorets

3 tablespoons (45 ml) brown rice

2 cups (500 ml) vegetable stock or

Roasted Vegetable Stock

(page 19 )

1½ cups (375 ml) water

Makes 6 cups (1.5 L)

Melt butter over medium-high heat in a 10-inch (25 cm) Cuisinart

nonstick skillet.

Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,

jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic

pot of Cuisinart

Slow Cooker.

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 [250 ml]):

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

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

Classic Split Pea Soup

2 garlic cloves, peeled

6 ounces (170 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

8 ounces (230 g) all-purpose

potatoes, peeled and cut into

3-inch (7.5 cm) lengths

8 ounces (230 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 18)

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

Fit the metal chopping blade in the Cuisinart

Food Processor. With motor running,

drop garlic through feed tube and finely chop. Add onion and celery; pulse 7 to 8

times to chop. Transfer to ceramic pot of the Cuisinart

Slow Cooker.

Fit food processor with 4-mm slicing disc. Insert potatoes into large feed tube and

slice. Repeat with carrots. Add to slow cooker. Add peas, stock, ham hock, pepper

and thyme. Cover and press the on/off button to turn the unit on. Set time for 2

hours and press High; when slow cooker switches to Warm, set time for 6 to 7 hours

and press Low; slow cooker will automatically switch to Warm when cooking time

has elapsed.

To serve, remove ham hock and discard bone; chop meat, and return it to soup.

Stir in sherry.

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

hand.

Nutritional information per serving:

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

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

Curried Yellow Pea Soup

■

SOUPS & STOCKS SOUPS & STOCKS

Tomato Soup

3 cans (14 ounces [400 g] each)

diced tomatoes, juices drained

2 garlic cloves peeled, chopped

1 small onion, peeled, chopped

1 medium carrot, chopped

1 medium stalk celery,

tops removed, chopped

3 cups (750 ml) chicken or

vegetable stock

1 bay leaf

½ teaspoon (6 ml) dried basil

¼ teaspoon (1 ml) thyme

Makes 6 servings

Place tomatoes, garlic, onion, carrot and celery in the ceramic pot of the Cuisinart

Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the on/

off button to turn the unit on. Set time 6 hours and press Simmer, until vegetables

are tender. Slow cooker will automatically switch to Warm when cooking time has

elapsed.

Serve as is for a rustic soup, or purée with a Cuisinart

Hand Blender or blender for a

more refined one.

Nutritional information per serving:

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

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

White Chili with Chicken

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

¾ teaspoon (2 ml to 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 cooking 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 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 4 hours and press

Simmer. Slow cooker will automatically switch to Warm when cooking time has

elapsed. 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 serving (1 cup [250 ml]):

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

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

■

STEWS & CHILISSOUPS & STOCKS

Heart Smart Turkey Chili

2 tablespoons (30 ml) extra virgin

olive oil, divided

2 pounds (1 kg) lean ground

turkey (7% fat)

3 garlic cloves, peeled and ﬁnely

chopped

¾ pound (375 g) Spanish onions,

peeled and chopped

3 tablespoons (45 ml) chili powder

½ tablespoon (7 ml) ground cumin

¾ teaspoon (3.75 ml) ground

allspice

¾ teaspoon (3.75 ml) ground

cinnamon

¾ teaspoon (3.75 ml) ground

coriander

¾ teaspoon (3.75 ml) oregano

1 can (14 ounces [400 g] each)

diced tomatoes

½ red bell pepper, cut into

1½ x ¼-inch (3.75 x 0.6 cm)

strips

½ yellow bell pepper, cut into

1½ x ¼-inch (3.75 x 0.6 cm)

strips

½ cup (125 ml) unsalted, nonfat,

low-sodium chicken stock

1 tablespoon (15 ml) wine vinegar

1 bay leaf

½ teaspoon (2 ml) kosher salt

Makes about 8 cups (2 L)

Heat one teaspoon olive oil in a Cuisinart

12-inch (30 cm) skillet over medium-high

heat. Add

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 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, peppers, chicken stock, wine vinegar, bay leaf, and salt. 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.

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 serving (1 cup [250 ml]):

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

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

Beef Chili for a Crowd

cooking spray

1½ teaspoons (7 ml) good quality

olive oil

¾ pound (375 ml) onions, peeled

and ﬁnely 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 cup (50 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 [400g]) diced to-

matoes, juices drained, separated

1 can (3 ounces [85 g]) tomato

paste, salt-free

1½ tablespoons (25 ml) red wine

vinegar

2 cans (15–16 ounces [425 to

455 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 (2 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 pot.

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 press the on/

off button to turn the unit on. Set time to 8 to10 hours and press Low; slow cooker

will automatically switch to Warm when cooking time has elapsed. One hour before

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

Nutritional information per serving (1 cup [250 ml]):

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

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

■

STEWS & CHILIS STEWS & CHILIS

Corn and Green Chile Chowder

4 slices bacon, cut into small dice

1 medium onion, cut into small

dice (approximately 1½ to 2 cups

[375 to 500 ml] dice)

1 medium red pepper, cut into

small dice (approximately 1½

to 2 cups [375 to 500 ml] dice)

1 celery rib, ﬁnely chopped

1 jalapeño pepper, seeds removed,

ﬁnely chopped

3 garlic cloves, ﬁnely chopped

1½ teaspoons (7 ml) kosher salt,

divided

¾ teaspoon (3.75 ml) freshly

ground pepper, divided

2 tablespoons (30 ml) unbleached,

all-purpose ﬂour

½ cup (15 g) beer

2 cans (4½ ounces [130 g])

chopped green chiles

12 ounces (340 g) red potatoes,

washed and cut into 1-inch

(2.5 cm) dice

4 cups (1 L) corn kernels (cut from

about 4 ears of corn)

1 cup (250 ml) chicken broth,

reduced sodium

½ cup (125 ml) heavy cream

Makes eight 1-cup (250 ml) servings

Place bacon in a 12-inch (30 cm) skillet over medium heat. Once bacon is cooked

through to taste, remove and reserve. Stir the chopped onion, red pepper, celery, and

jalapeño into the skillet. Sauté vegetables until tender, about 5 minutes. Add the garlic

and ½ teaspoon (2 ml) of both salt and pepper to the skillet and continue to cook for

an additional 3 to 5 minutes.

Stir the flour into the skillet and cook for 2 to 3 minutes. Add the beer, scraping up

any brown bits that have accumulated on the bottom of the skillet. Add vegetable

mixture to the slow cooker vessel of the Cuisinart

Slow Cooker. To the vegetables,

add the green chiles, potatoes, corn, remaining salt and pepper, and chicken broth.

Cover and press the on/off button to turn the unit on. Set the time to 3 hours and

press High; once slow cooker switches to Warm, set the time again for 6 hours and

press Simmer. Slow cooker will automatically switch to Warm when cooking time has

elapsed. Stir in heavy cream and remaining salt; cook on Low for 1 hour. To serve, stir

in reserved bacon. Taste and adjust seasoning accordingly.

Optional: purée 1 cup (250 ml) of the soup separately and stir back into the

remaining chowder for an extra-creamy texture.

Nutritional information per serving:

Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g

• chol. 22mg • sod. 520mg • calc. 40mg • ﬁber 4g

Veal Stew with Mushrooms

& Artichokes

½ cup (125 ml) unbleached

all-purpose ﬂour

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 ml) button

mushrooms, sliced

1 cup (250 ml) onion, peeled and

chopped (about 1 large)

¾ cup (175 ml) sliced celery

½ can (14-ounce [400 g]) diced

tomatoes, drained

½ cup (125 ml) chicken stock

1 shallot, peeled and minced

1 garlic clove, peeled and minced

¾ teaspoon (3.75 ml) ground

coriander

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 flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes

with seasoned flour, shaking off excess. Heat 2 teaspoons (10 ml) of oil in a Cuisinart

12-inch (30 cm) skillet over medium-high heat. In 2 batches, brown veal on all sides.

Transfer browned veal to the ceramic pot of the Cuisinart

Slow Cooker. After each

batch, deglaze pan by adding ¼ cup (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 press

the on/off button to turn the unit on. Set time to 8 hours and press Low; the slow

cooker will automatically switch to Warm when cooking time has elapsed. At this

point, the stew can wait on Warm until you are ready to finish cooking.

One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in

artichokes, cover and slow cook on Low for 1 hour. Garnish with chopped fresh

parsley to serve.

Nutritional information per serving (1 cup [250 ml]):

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

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

■

STEWS & CHILIS STEWS & CHILIS

Mediterranean Seafood Stew

¼ pound (125 g) small new

potatoes, skin on, whole

2 garlic cloves, 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 [400 g]) diced

tomatoes, juices drained

½ can (6 ounces [170 g]) salt-free

tomato paste

½ cup (125 ml) clam juice or ﬁsh

stock

½ cup (125 ml) dry white wine or

vermouth

½ teaspoon (2 ml) saffron

½ teaspoon (2 ml) dried basil

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-inch

(1.25 cm) slices

10 mussels, scrubbed and debeard-

ed if necessary

8 jumbo shrimp, peeled, deveined,

left whole with tail on

6 sea scallops, cut in half

horizontally

½ pound (250 g) white ﬁsh, such

as scrod, cut into 2-inch (5 cm)

pieces

¼ cup (50 ml) chopped parsley

leaves

grated zest of one orange

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 (12.5 x 12.5 cm) square of cheesecloth (or coffee filter) and tie securely with

kitchen twine. Add to pot. Cover and press the on/off button to turn the unit on.

Set time for 2 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. At this point the sauce can rest on Warm until one hour

before serving.

Raise heat to High, then add fennel slices; cook another 30 to 40 minutes. Add

mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 minutes, or

until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with

chopped parsley and orange zest. Ladle stew directly from the pot into warm soup

bowls. Serve with crusty bread on the side.

Nutritional information per serving:

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

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

Seafood Chili

1½ cups (375 ml) chopped onion

3 garlic cloves, peeled and chopped

1 jalapeño pepper, seeded and

chopped

½ red pepper, seeded and chopped

½ green pepper, seeded and

chopped

1 tablespoon (15 ml) chili powder

½ tablespoon (7 ml) oregano

1 teaspoon (5 ml) ground cumin

½ teaspoon (2 ml) ground corian-

der

½ tablespoon (7 mlm) extra virgin

olive oil

1 can (14 ounces [400 g]) diced

tomatoes with juice

1 can (6 ounces [170 g]) chopped

clams, drained, ½ cup (125 ml)

juice reserved

1 tablespoon (15 ml) cornmeal

¾ pound (375 g) large shrimp,

peeled and deveined

¾ pound (375 g) large sea scallops,

tough muscle removed

½ pound (250 g) halibut (or other

ﬁrm whiteﬁsh), cut into 1-inch

(2.5 cm) pieces

¾ pound (375 g) mussels, rinsed

and debearded

¼ cup (50 ml) chopped fresh

cilantro

Makes 4 servings

Combine onions, garlic, jalapeño, red and green peppers, chili powder, oregano,

cumin, and coriander with the olive oil in ceramic pot of the Cuisinart

Slow Cooker.

Stir in diced tomatoes and ½ cup (125 ml) clam juice. Cover and press the on/off

button to turn the unit on. Set timer to 6 hours and press Low; the slow cooker will

automatically switch to Warm until you are ready to finish cooking.

Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped

clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High

for

1 minute or until shrimp are pink and mussels have opened. Garnish with fresh

chopped cilantro.

Nutritional information per serving:

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

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

■

STEWS & CHILIS

Chicken Cacciatore

6 ounces (170 g) yellow onion,

peeled and cut vertically into

½-inch (1.25 cm) thick

slices

½ red bell pepper, cored, seeded,

cut lengthwise into ½-inch

(1.25 cm) thick slices

½ yellow bell pepper, cored, seeded,

cut in ½-inch (1.25 cm) thick

slices lengthwise

2 garlic cloves, 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

1½ teaspoons (7 ml) oregano

¾ teaspoon (3.75 ml) basil

½ teaspoon (2 ml) kosher salt

¼ teaspoon (1 ml) freshly ground

black pepper

2 pounds (1 kg) bone-in, skinless

chicken thighs

½ cup (125 ml) unbleached

all-purpose ﬂour

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 flour to coat lightly – discard excess flour. 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 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 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. Remove and discard bay leaf before serving.

Nutritional information per serving (based on 6 servings):

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

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

Lemon Chicken with Rosemary

2 pounds (1 kg) bone-in, skin-

less chicken thighs, trimmed of

excess visible fat

¾ teaspoon (3.75 ml) kosher salt

½ teaspoon (2 ml) freshly ground

pepper

1 teaspoon (5 ml) olive oil

½ cup (125 ml) unbleached,

all-purpose ﬂour

1 large onions, peeled, halved and

sliced

3 garlic cloves, peeled, roughly

chopped

2 rosemary sprigs

¼ cup (50 ml) fresh lemon juice

½ cup (125 ml) chicken broth

2 teaspoons (10 ml) lemon zest

1 lemon, thinly sliced

chopped rosemary for garnish

Makes 6 servings

Heat a 12-inch (30 cm) Cuisinart

skillet over medium heat.

Season the chicken thighs on both sides with ½ teaspoon (2 ml) of salt and teaspoon

(5 ml) of black pepper. Once skillet is hot add the olive oil so that it shimmers

across the pan but does not smoke. Dredge half of the chicken thighs in flour to

coat lightly. Place chicken in hot skillet skin side down. Brown on both sides about

5 to 7 minutes. It is important not to move the chicken when it is first placed in pan;

chicken will come loose once it is browned. Dredge remaining chicken and repeat.

Reserve.

Pour all but 1 tablespoon (15 ml) of oil out of the skillet. Sauté onion and garlic

for 2 to 3 minutes until softened. Stir in the rosemary sprigs and remaining

¼ teaspoon (1 ml) of salt. Add the lemon juice to the skillet, scraping up any brown

bits that remain on the bottom with a wooden spoon. Let juice come to

a boil and reduce by half. Add the chicken broth and let come to a boil.

Add onion mixture to the crock insert of the Cuisinart

Slow Cooker, and stir in the

lemon zest. Nestle the browned chicken thighs in the onion mixture. Place lemon

slices on top of the chicken.

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. Taste and adjust seasoning accordingly.

Serve in shallow bowls with rice or mashed potatoes.

Nutritional information per serving:

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

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

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ENTRÉES & SAUCESENTRÉES & SAUCES

Chicken with

40 Cloves of Garlic

2 pounds (1 kg) chicken thighs

(about 8 to 10), skinless, bone-in

1 teaspoon (5 ml) herbes de

Provence

¼ teaspoon (1 ml) red pepper

ﬂakes

¾ teaspoon (3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground

black pepper

½ tablespoon (7 ml) fresh lemon

juice

3 teaspoons (15 ml) extra virgin

olive oil

cooking spray

40 cloves garlic, peeled

½ celery rib, sliced

½ cup (125 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 flakes,

salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of

the Cuisinart

Slow Cooker with cooking spray. Layer seasoned chicken, garlic, celery

and onions in pot. Pour in wine and chicken stock. 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.

Serve with chopped parsley for garnish.

Nutritional information per serving (based on 6 servings):

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

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

Barbecue Beef Brisket

1 beef brisket, approximately

2½ pounds (1.1 kg)

2 tablespoons (30 ml) light or dark

brown sugar, packed

2 teaspoons (10 ml) Worcester-

shire 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 38, 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

⁄

-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 press the on/

off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker

will automatically switch to Warm setting. 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 (500ml). This may be frozen – it is very good to use in soups); discard onions.

Slice meat thin ( /

-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 thick, then shredded using two forks or fingers.

Stir in sauce and reheat until it just bubbles. After reheating, the Beef Barbecue may be

placed in the Slow Cooker on Low for 1 hour, then turned to Warm when cooking

time has elapsed.

*Thin slices will be easy to achieve using a Cuisinart

Electric Knife.

Nutritional information per serving (based on 8 servings):

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

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

■

ENTRÉES & SAUCES

Barbecue Sauce

2 teaspoons (10 ml) unsalted

butter

1 cup (250 ml) ﬁnely chopped

onion

1 garlic clove, peeled,

ﬁnely 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/

cup (75 ml) molasses

¹/

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 • ﬁber 1g

Dilled Pot Roast

¹/

cup (75 ml) all-purpose ﬂour

½ teaspoon (2 ml) kosher salt

¼ teaspoon (1 ml) freshly ground

pepper

2 teaspoons (10 ml) vegetable oil

2½ pounds (1.1 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 (2.5 cm) pieces

1 celery rib, with top,

cut into 1-inch (2.5 cm) pieces

2 garlic cloves, 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 ﬂour

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 flour with salt and pepper. Coat beef with flour 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. Cover and press the on/off button to turn the unit on. Set time to 10 to 12

hours and press Low; slow cooker will automatically switch to Warm when cooking

time has elapsed.

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 (2.6 L) saucepan; discard fat. Add flour, mustard and dill weed; stir over

medium heat until sauce comes to a boil and thickens. Remove from heat, cool

briefly and stir in sour cream. Taste for seasoning and add ¼ teaspoon (1 ml) salt if

desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a

sauceboat.

Nutritional information per serving (based on 6 servings):

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

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

■

ENTRÉES & SAUCES

Corned Beef with Vegetables

First Cooking

cooking spray

2 pounds (1 kg) corned beef,

ﬁrst cut (ﬂat)

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

teaspoon (2 ml) peppercorns

3 cups (750 ml) water

To ﬁnish

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 (500 g) new potatoes,

skins on, cut into serving pieces

1 pound (500 g) cabbage cut

lengthwise through the root end

into 8 pieces

Serves 4 to 6

Lightly coat the interior of the ceramic pot of the Cuisinart

Slow Cooker with

cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the

onion, carrot, celery, parsley, bay leaf and peppercorns. Pour in water to cover. Cover

pot and press the on/off button to turn the unit on. Set time to 10 hours and press

Low; slow cooker will automatically switch to Warm when cooking time has elapsed.

When meat is done, transfer to a resealable container with the vegetables and

cooking liquid. Cover and refrigerate overnight. The meat can stay like this for up to

two days.

When you are ready to finish the corned beef, preheat oven to 375°F (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 meat in small roasting pan; heat about 30 to 45 minutes, brushing meat with

glaze once or twice.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 into thin slices and

surround with vegetables. Serve the flavourful broth on the side.

Nutritional information per serving (based on 6 servings):

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

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

■

ENTRÉES & SAUCES ENTRÉES & SAUCES

(continued)

Pulled Pork Barbecue

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 38 (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 and press the on/off button to turn the unit on. Set time to 10 to

12 hours and press Low; slow cooker will automatically switch to Warm when

cooking time has elapsed.

Transfer pork to a shallow food storage container. Strain liquid and discard onions.

Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify and

rise to the top. Lift off and discard. Remove pork from liquid (which will have gelled);

reserve liquid for another use (it is particularly good to use in the Cuban Black Bean

(page 21), Classic Split Pea (page 25), or Spanish Bean (page 20) 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 2

to 3 cups (500 to 750 ml) Barbecue Sauce (page 38); 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 serving (½ cup [125 ml]):

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

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

New England Short Ribs

½ cup (125 ml) unbleached

all-purpose ﬂour

½ teaspoon (2 ml) kosher salt

¼ teaspoon (1 ml) freshly ground

pepper

2-2½ pounds (1 - 1.1kg) short ribs

1 tablespoon (15 ml) vegetable oil

½ pound (250 g) onions, peeled

and cut into ½-inch (1.25 cm)

dice

½ pound (250 g) carrots, peeled

and halved lengthwise

½ pound (250 g) new red potatoes,

skin on, cut into 1 to 1½-inch

(2.5 to 3.74 cm) cubes

¼ pound (125 g) turnips, peeled

and cut into ½-inch (1.25 cm)

dice

¼ cup (50 ml) prepared

horseradish

½ cup (125 ml) beef stock

Makes 4 servings

Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a

Cuisinart

12-inch (30 cm) skillet over medium high heat. Brown ribs and transfer

them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute; stir and

scrape up all brown bits. Combine with carrots, potatoes and turnips. Coat short

ribs with horseradish. Place in the ceramic pot of the Cuisinart

SlowCooker. Cover

with onions, carrots, potatoes and turnips. Pour in stock. Cover and press the on/off

button to turn the unit on. Set time to 10 hours and press Low; slow cooker will

automatically switch to Warm when cooking time has elapsed. Strain pan juices or

use a fat mop to remove fat.

Nutritional information per serving:

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

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

■

ENTRÉES & SAUCESENTRÉES & SAUCES

Braised Veal Shanks

4 sprigs parsley

4 veal shanks (about 3-3½

pounds [1.5 - 1.6 kg] total), about

1¼ inches (3.1 cm) thick, 3-3½

inches (7.5 - 8.75 cm) in diam-

eter, tied

¾ teaspoon (3.75 ml) kosher salt

¼ teaspoon (1 ml) freshly ground

black pepper

½ cup (125 ml) unbleached

all-purpose ﬂour

3 teaspoons (15 ml) extra virgin

olive oil

¾ tablespoon (375 kg) unsalted

butter

¾ pound (375 g) onions, peeled

and chopped

6 ounces (170 g) carrots, peeled

and chopped

6 ounces (170 g) shallots, peeled

and chopped

2 ounces (60 g) celery, peeled

and chopped

3 garlic cloves, peeled

and chopped

3 teaspoons (15 ml) herbes de

Provence,divided

1 can (15 ounces [425 g]) diced

tomatoes, drained

¼ cup (50 ml) dry white vermouth

¼ cup (50 ml) nonfat, low-sodium

chicken stock

1 bay leaf

1 strip lemon zest

Makes 4 servings

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

with salt and pepper; dust lightly with flour, shaking off excess. Heat olive oil and

butter in a 12-inch (30 cm) Cuisinart

skillet over medium-high heat. When hot,

add the veal shanks and cook for 4 to 5 minutes on each side, until nicely browned.

Remove and reserve. Add the chopped onions, carrots, shallots, celery, garlic, and

herbes de Provence to the skillet. Cook over medium-low heat until onions and

shallots are translucent and vegetables are slightly softened, about

5 minutes.

Place cooked vegetables in the ceramic pot of the Cuisinart

Slow Cooker along

with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest, and

reserved parsley leaves and stems. Stir to combine. Top vegetable mixture with the

browned veal shanks in a single layer. Cover and press the on/off button to turn

the unit on. Set time to 8 to 10 hours and press Low; slow cooker will automatically

switch to Warm when cooking time has elapsed.

Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separator

and allow the fat to rise to the top. Then pour the defatted liquid back into the

cooked vegetables. Serve with pasta, rice, or polenta.

Tip: Make your chopping task easy by using a Cuisinart

Food Processor fitted with

the metal blade to chop the vegetables. First chop the parsley leaves and remove.

Then with the machine running, drop garlic through the feed tube and process 5

seconds to chop. Add onion (cut into 1-inch [2.5 cm] pieces) and pulse to chop;

remove. Pulse to chop shallots (cut into 1-inch pieces); remove. Pulse to chop carrots

(cut into 1-inch [2.5 cm] pieces) and remove. Pulse to chop celery (cut into 1-inch [2.5

cm] pieces). The chopping is done in just a few moments.

Nutritional information per serving:

Calories 607 (20% from fat) • carb. 20g • pro. 100g • fat 13g • sat. fat 4g

• chol. 381mg • sod. 686mg • calc. 179mg • ﬁber 4g

■

ENTRÉES & SAUCES ENTRÉES & SAUCES

(continued)

Slow Cooked Lamb Shanks

with White Beans

2 cups (500 ml) dried white beans

(cannellini or navy)

3 lamb shanks (about ¾ to 1

pound [375 to 500 g] each)

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) freshly ground

black pepper

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) unsalted

butter

1 medium onion, peeled and

chopped

1 medium carrot, peeled and

chopped

1 celery stalk, chopped

4 garlic cloves, chopped

1 teaspoon (5 ml) herbes

de Provence

¹/

cup (75 ml) dry red wine

1 can (28 ounces [800 g]) plum

tomatoes, drained well and

roughly chopped

2 tablespoon (30 ml) tomato paste

1 bay leaf

Makes 3 to 6 servings

Soak beans overnight or at least 8 hours 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 them

with ½ teaspoon (2 ml) of the salt and ½ teaspoon (2 ml) of the pepper. Heat olive

oil in a 12-inch (30 cm) Cuisinart

sauté pan over medium-high heat. When hot add

the seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce

heat to low and add the butter. Once melted, add the chopped onions, carrots, and

celery, cooking over low heat until vegetables are softened, about 3 to 4 minutes. Add

the chopped garlic, remaining salt and pepper and the herbes de Provence and sauté

for an additional 2 minutes. Stir in the red wine, scraping any brown bits that may

have accumulated on the bottom of the pan with a wooden spoon. Finally, stir in the

chopped tomatoes and the tomato paste – stir the vegetable tomato mixture together

with the beans in the slow cooker. Tuck the bay leaf and the browned lamb shanks

into the vegetable/bean mixture.

Cover and press the on/off button to turn the unit on. Set time to 8 to 10 hours and

press Low; slow cooker will automatically switch to Warm when cooking time has

elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust seasonings

accordingly. Serve one lamb shank per person, or remove the meat from the bones

and serve up to 6 diners.

Nutritional information per serving (based on 6 servings):

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

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

■

ENTRÉES & SAUCES ENTRÉES & SAUCES

(continued)

Penne Lasagna

½ cup (125 ml) freshly grated

Parmesan

8 ounces (230 g) part-skim ricotta

½ pound (250 g) part-skim

mozzarella shredded, ½ cup

(125 ml) reserved for topping

3 teaspoons (15 ml) extra virgin

olive oil, divided

4 ounces (115 g) white mush-

rooms, 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 ﬁnely

chopped

2 garlic cloves, peeled and minced

¼ pound (125 g) ground turkey

2 cans (8 ounces [230 g] each)

diced tomatoes, juices drained,

divided

8 ounces (230 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 (1 ml) oil; sauté onions and garlic until soft, about five minutes.

Set aside. In the same skillet, heat 1 teaspoon (1 ml) oil and brown the ground

turkey; transfer to bowl with onions. Stir in 1 cup (250 ml) of the diced tomatoes

and the remaining salt and pepper. Reserve. Combine tomato sauce, remaining diced

tomatoes, basil and oregano; stir into pasta.

Lightly coat the interior of the ceramic pot of the Cuisinart

Slow Cooker with

cooking spray. Using ¹/

of the pasta mixture, make a layer on the bottom of the

ceramic pot. Spread meat mixture evenly over pasta. Cover with ½ the cheese

mixture.

(continued)

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

remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved

mozzarella. Cover and press the on/off button to turn the unit on. Set time to 6 hours

and press Low; slow cooker will automatically switch to Warm when cooking time

has elapsed.

*To drain spinach thoroughly, first squeeze out as much water as possible with your

hands. Lay the spinach on a clean towel, roll up, and wring out the rest. You will

end up with about ½ cup (125 ml) dry spinach that can then be mixed with the

mushrooms.

Nutritional information per serving (½ cup [250 ml]):

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

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

■

ENTRÉES & SAUCES ENTRÉES & SAUCES

Macaroni with Four Cheeses

½ pound (250 g) elbow macaroni

2 tablespoons (30 ml) unsalted

butter

2 tablespoons (30 ml) unbleached

all-purpose ﬂour

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 (230 g) diced tomatoes,

drained (about 1½ cups

[375 ml])

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 flour. Cook, stirring

constantly for 3 minutes. Add milk; stir until it boils. Stir in Worcestershire sauce, dry

mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until blended.

Add to pasta and stir to combine.

Lightly coat the interior of the ceramic pot of the 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 press the on/off button to turn the unit on.

Set time to 5 hours and press Low; slow cooker will automatically switch to Warm

when cooking time has elapsed.

Nutritional information per serving (¾ cup [75 ml]):

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

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

Tomato Sauce

1 tablespoon (15 ml) extra virgin

olive oil

½ pound (250 g) onions, peeled,

ﬁnely chopped

6 ounces (170 g) carrots, peeled,

chopped

2 ribs celery, peeled, ﬁnely

chopped

2 garlic cloves, peeled,

ﬁnely 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 [985 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 the 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 press the on/off button to turn the unit on. Set time to 8 hours and

press Simmer; slow cooker will automatically switch to Warm when cooking time has

elapsed. For a smoother sauce, use a Cuisinart

Hand Blender or regular blender to

purée the sauce to desired consistency.

Nutritional information per serving (1 cup [250 ml]):

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

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

■

ENTRÉES & SAUCES ENTRÉES & SAUCES

New Potatoes with Rosemary

2 pounds (1 kg) new potatoes,

washed but left whole

1 tablespoon (15 ml) extra virgin

olive oil

1½ tablespoons (25 ml) ﬁnely

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 press

the on/off button to turn the unit on. Set time to 4 hours and press Low; slow cooker

will automatically switch to Warm when cooking time has elapsed.

Nutritional information per serving:

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

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

“Almost” Baked Potatoes

3 russet baking potatoes

(about 10 ounces [280 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 ¹/

of the olive

oil. Place rack in the ceramic pot of the Cuisinart

Slow Cooker. Arrange potatoes on

rack, evenly spaced.

Cover and press the 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:

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

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

Warm Baked Potato Salad

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 52)

1 celery rib, thinly sliced

¹/

cup ﬁnely 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 fitted with metal blade. Process until

blended and smooth, 20 seconds. Cut the potatoes into bite-sized pieces, including

the skins. Place in a large bowl with celery and onions. Toss to combine. Add yogurt/

mayonnaise mixture. Stir to coat potatoes. Serve warm, or cover and refrigerate until

ready to serve.

*To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee filter.

Place over bowl and allow the whey to drain out; the yogurt will thicken and may be

used as a spread or in dressings without being watery.

Nutritional information per serving (½ cup [250 ml]):

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

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

■

SIDE DISHES SIDE DISHES

Butternut Squash

& Mushroom Scallop

1 ounce (30 g) Parmesan,

cut in half

2½ ounces (70 g) bread, about

3 slices, crusts on, torn into

quarters

1 teaspoon (5 ml) thyme

2 tablespoons (30 ml) butter,

divided

1 garlic clove, peeled and

cut in half

1 shallot, peeled and cut in half

1 tablespoon (15 ml) olive oil

8 ounces (230 g) white mush-

rooms, sliced

½ teaspoon (2 ml) kosher salt

¼ teaspoon (1 ml) freshly ground

pepper

cooking spray

3 pounds (1.5 kg) butternut

squash, trimmed, cut into

¹/

-inch (0.3 cm) slices

Makes 8 servings (8 cups [2 L])

To grate the cheese, drop pieces through the small feed tube of a Cuisinart

Food

Processor while the machine is running. Process until almost grated and drop the

bread pieces through the tube; pulse until they become fine crumbs. Add the thyme

and 1 tablespoon (15 ml) butter. Pulse until combined. Reserved seasoned crumbs.

In the same work bowl, with the motor running, drop garlic and shallot through the

small feed tube and process until they are finely chopped. In a Cuisinart

13-inch

(33 cm) skillet, warm olive oil over medium-high heat. Sauté the garlic, shallots and

mushrooms together until they are lightly browned (if mushrooms crowd the pan,

brown in two batches). Season with salt and pepper. Lightly coat the interior of the

ceramic pot of the Cuisinart

Slow Cooker with cooking spray. Using ½ of the squash,

make a layer on the bottom. Continue layering with ½ the mushroom mixture and

then ½ the crumbs. Repeat. Cut remaining tablespoon of butter into small pieces and

dot the top. Cover and press the on/off button to turn the unit on. Set time to 5 hours

and press Low. Slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving:

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

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

Ratatouille

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) herbes 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 eggplant, zucchini, yellow squash, peppers,

tomatoes, tomato purée, onion, garlic, sun-dried tomatoes, parsley, basil, herbes de

Provence, and pepper in the ceramic pot of the Cuisinart

Slow Cooker. Drizzle with

olive oil. Cover and press the on/off button to turn the unit on. Set time to 6 hours

and press Low. Slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving (¾ cup [75 ml]):

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

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

■

SIDE DISHES SIDE DISHES

Roasted Beet Salad

2 pounds (1 kg) fresh beets

2 tablespoons (30 ml) white

balsamic vinegar or fruit

ﬂavoured vinegar

½ teaspoon (2 ml) Dijon-style

mustard

¼ teaspoon (1 ml) kosher salt

¹/

teaspoon (0.5 ml) freshly

ground pepper

3 tablespoons (45 ml) vegetable

oil

1½ tablespoons (25 ml) walnut oil

1 bunch watercress, washed,

dried, tough stems removed

1 head of endive, cut into ¼-inch

(0.6 cm) pieces on the diagonal

½ cup (125 ml) shelled white

pistachios, lightly salted

Makes 8 servings

Remove stems and leaves from beets, leaving about 2 inches (5 cm) of stem. Scrub

beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart

Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to

2½ hours and press High. Once beets are cooked through, remove to cool. Turn off

slow cooker.

Once beets are cool enough to handle, rub each with a paper towel to remove the

skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole

beets while preparing salad. Place vinegar, mustard, salt, and pepper in a small bowl.

Whisk to emulsify. Add the oils in a slow, steady stream while whisking, and continue

whisking to emulsify; reserve. (The dressing may also be prepared in a food processor

or blender.) Cut cooled beets into ½-inch (1.25 cm) cubes; reserve. Place a wide layer

of watercress on a large serving platter. Next, make a narrower layer of endive slices.

Top with a mound of beets. Sprinkle with pistachios. Drizzle with vinaigrette.

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

Nutritional information per serving:

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

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

Stewed Green Beans

and Tomatoes

1 pound (500 g) green beans

4 ounces (115 g) onion, peeled

and chopped

1 garlic clove, peeled and chopped

1 tablespoon (15 ml) fresh parsley,

ﬁnely chopped

½ teaspoon (2 ml) dried basil

¼ teaspoon (1 ml) kosher salt

1 can (14 ounces [400 g]) diced

tomatoes, drained, ¼ cup (50 ml)

juice reserved

½ tablespoon (7 ml) extra virgin

olive oil

¼-½ cup (50 - 125 ml) crumbled feta

or chèvre, optional

Makes 4 servings

Trim stem ends from beans; cut into 1¼-inch (3 cm) lengths. Combine onion, garlic,

parsley, basil, salt, diced tomatoes and reserved juice.

Layer ½ of the green beans in the Cuisinart

Slow Cooker; top with ½ of the tomato

mixture. Repeat. Drizzle olive oil over top.

Cover and press the on/off button to turn the unit on. Set time to 5 hours and press

Low. Slow cooker will automatically switch to Warm until ready to serve.

Garnish with crumbled cheese if desired.

Nutritional information per serving (without cheese):

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

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

■

SIDE DISHES SIDE DISHES

■

Succotash

1 pound (500 g) fresh or frozen

(thawed) cut sweet corn

10 ounces (280 g) lima beans,

thawed

½ pound (250 g) zucchini, cut into

1-inch (2.5 cm) pieces

½ red pepper (8 ounces [230 g]),

cored, seeded and diced into

½-inch (1.25 cm) pieces

½ cup (125 ml) chopped onion

1 can (14 ounces [400 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 press the on/off button to turn the unit on. Set time to 5 hours and press

Low. 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 • ﬁber 7g

Sweet Potatoes & Apples

1½ pounds (750 g) sweet potatoes,

peeled and cut into ¼-inch

(0.6 cm) slices

2 tablespoons (30 ml) unsalted

butter, melted

½ teaspoon (2 ml) herbs de

Provence, divided

½ teaspoon (2 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

½ cup (125 ml) vegetable or chick-

en 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 the Cuisinart

Slow Cooker with cooking

spray. Using ¹/

of the potatoes, make a single layer around the bottom of the slow

cooker. Top with ½ of the apple and onion mixture. Make a second layer with ¹/

the potatoes; top with remaining apples and onions. Finish with remaining potatoes.

Pour stock over casserole.

Cover and press the on/off button to turn the unit on. Set time to 5 hours and press

Low. Slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving (¾ cup [75 ml]):

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

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

■

SIDE DISHES SIDE DISHES

Vegetable Tian

8 ounces (230 g) fresh bread-

crumbs

½ cup (125 ml) parsley leaves,

chopped

2 garlic cloves, peeled and chopped

½ ounce (15 g) 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 (365 kg) 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 crumbs, 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. Pat dry

excess liquid from tomatoes with paper towel.

Lightly coat the interior of ceramic pot of the 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 top with remaining breadcrumb mixture.

Cover and press the on/off button to turn the unit on. Set time to 6 hours and press

Low. Slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving:

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

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

Wild Mushroom Ragout

cooking spray

2 ounces (60 g) dried mushrooms

(shiitake, porcini)

8 ounces (230 g) mixed wild

mushrooms (shiitake, cremini,

oyster, chanterelle)

3 tablespoons (45 ml) unsalted

butter, divided

3 tablespoons (45 ml) extra virgin

olive oil, divided

1½ cups (375 ml) minced shallots

½ cup (125 ml) dry sherry

¾ pound (375 g) white button

mushrooms, quartered

¾ pound (375 g) (approximately)

portobello mushrooms, cut into

½-inch (1.25 cm) slices

1 red bell pepper, cored, seeded,

thinly sliced

3 green onions, cut into ¹⁄

-inches

(0.3 cm) slices

½ cup (125 ml) lightly packed

chopped parsley, divided

1 teaspoon (5 ml) thyme

1 teaspoon (5 ml) kosher salt

½ teaspoon (2 ml) freshly ground

pepper

3 tablespoons (45 ml) salt-free

tomato paste

1 cup (250 ml) chicken or

vegetable stock

Makes 8 cups (2 L [8 servings])

Lightly coat interior of ceramic pot of the Cuisinart

Slow Cooker with cooking spray.

Place dried mushrooms in small bowl; cover with 2 cups (500 ml) boiling water. Let

stand for 10 minutes; drain, reserving soaking liquid. Remove and discard tough stems;

chop. Place in ceramic pot of Cuisinart

™

Slow Cooker with mixed wild mushrooms.

Heat 1 tablespoon (15 ml) each butter and olive oil in a 13-inch (33 cm) Cuisinart

nonstick skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add

sherry; bring to boil. Cook until reduced by half. Add to mushrooms in slow cooker.

Heat ½ tablespoon (7 ml) each butter and oil in same skillet; cook white mushrooms

until golden in two batches. Transfer to slow cooker. Brown portobellos in remaining

butter/oil in 2 batches. Transfer to slow cooker. Add red pepper, green onions, parsley,

thyme, salt and pepper to slow cooker. Combine tomato paste, reserved mushroom

liquid and chicken stock; stir in. Cover and press the on/off button to turn the unit on.

Set time to 4 hours and press Low. Slow cooker will automatically switch to Warm until

ready to serve. Serve as a side dish or as a topping for bruschetta

Nutritional information per serving:

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

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

■

SIDE DISHES

Ginger Poached Pears

juice of 1 lemon

1 can ginger ale

2 strips lemon peel,

2 x ½-inch (5 cm 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

(recipe follows)

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

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

Makes 4 servings

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 and press the on/off button to turn the unit on. Set time to 4 hours and press

Simmer. When pears are tender, turn slow cooker 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 • ﬁber 5g

Honey Yogurt Cream

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 filter. Let drain

for 2 hours to remove whey; discard whey. Place strained yogurt, sour cream, honey,

and extracts in a medium bowl. Whisk until smooth and blended. Keep refrigerated

until ready to use.

Nutritional information per serving (2 tablespoons [30 ml]):

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

• chol. 10mg • sod. 47mg • calc. 81mg • ﬁber 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 (1.5 L) Cuisinart

saucepan. Stir over low heat

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

Nutritional information per serving (1 tablespoon [15 ml]):

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

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

Makes about 1 cup (250 ml)

■

DESSERTS & MOREDESSERTS & MORE

Stewed Rhubarb

2 pounds (1 kg) fresh rhubarb

stalks, washed and dried

1 cup (250 ml) granulated sugar

Makes 4 cups (1 L)

Slice rhubarb ¼ to ½-inch (0.6 - 1.25 cm) thick. Place rhubarb in the ceramic pot of

the Cuisinart

Slow Cooker and stir in the sugar. Let stand at room temperature for

1 to 2 hours, until the rhubarb gives up liquid. Cover and set the slow cooker to Low.

Cook for 4 to 5 hours.

Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal

or as a topping for vanilla ice cream.

Nutritional information per serving (1 cup [250 ml]):

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

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

Baked Apples

¾ cup (175 ml) packed brown

sugar

¾ teaspoon (3.75 ml) cinnamon

¼ teaspoon (1 ml) freshly grated

nutmeg

¼ cup (50 ml) dried cherries or

cranberries

¼ cup (50 ml) raisins

¼ cup (50 ml) slivered almonds,

lightly toasted

4 medium-large baking apples

(Rome, Granny Smith, Braeburn,

or Gala)

1 tablespoon (15 ml) unsalted

butter, cut into ¼-inch (0.6 cm)

pieces

⁄

cup (75 ml) apple juice or cider

Makes 4 servings

Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup

(50 ml) sugar mix for topping. Add cherries, raisins and almonds and combine to

make filling.

Core apples ¾ of the way down. With a melon baller, scrape out a small cavity (about

¼ cup [50 ml]). Peel top ¹⁄

of the apples. Stuff some filling in each cavity. Reserve any

excess filling.

Place prepared apples in ceramic pot of the Cuisinart

Slow Cooker. Sprinkle

remaining sugar and spice mix over tops. Dot each with ½ teaspoon (2 ml) butter.

Pour apple juice around edges. Cover and press the on/off button to turn the unit on.

Set time to 4 hours and press Low. Slow cooker will automatically switch to Warm

until ready to serve.

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

with pan juices.*

*Note: You can thicken the cooking juices to make a sauce. Carefully strain liquid into

a Cuisinart

1¾-quart (1.05 L) saucepan; set over medium high heat and boil until

reduced and thickened. Pour over apples or serve on the side.

Nutritional information per serving:

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

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

■

DESSERTS & MOREDESSERTS & MORE

Winter Fruit Crisp Mulled Cider

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) dice

2 Bosc pears, peeled, cored and

cut into

⁄ 8-inch (0.3 cm) dice

¾ cup (175 ml) dried cranberries

1 whole cinnamon stick

grated zest of one orange

½ cup (125 ml) sugar

1 tablespoon chopped

crystallized ginger or 1 teaspoon

(5 ml) ground ginger

½ teaspoon (2 ml) freshly grated

nutmeg

¾ tablespoon (12 ml) dark rum or

brandy

1 teaspoon (5 ml) pure vanilla

extract

Crumb Topping

1 cup (250 ml) unbleached,

all-purpose ﬂour

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 the Cuisinart

Slow Cooker with

cooking spray. Cut any large pieces of dried fruit into 1- to 2-inch (2.5 to 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 flour, oats, brown sugar, and nutmeg in a medium bowl; stir. Add the butter

and knead, using fingers, until the mixture resembles large crumbs. Sprinkle this

crumb topping over fruit, patting it down lightly. Cover and press the on/off button

to turn the unit on. Set time to 4 hours and press Low. Slow cooker will automatically

switch to Warm until ready to serve. When done, fruits will be tender and bubbling

and topping will be lightly browned.

Serve warm with ice cream or frozen yogurt.

Nutritional information per serving (based on 12 servings):

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

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

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 the Cuisinart

Slow Cooker. Stir to mix.

Cover and press the on/off button to turn the unit on. Set time to 3 hours and press

Low. Slow cooker will automatically switch to Warm after cooking time has elapsed.

Strain out orange slices and spices if desired. Ladle into mugs to serve.

Nutritional information per serving (4 ounces [115 g}):

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

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

■

DESSERTS & MORE DESSERTS & MORE

Irish Oatmeal

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 press the on/

off button to turn the unit on. Set time to 3 hours and press Low – slow cooker will

automatically switch to Warm after cooking time has elapsed.

Nutritional information per serving (about 1 cup [250 ml]):

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

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

Notes: For a fruity oatmeal add chopped dried fruits such as apples, pears, plums,

apricots, peaches, cherries or cranberries before cooking, about 1 to 2 tablespoons

(15 to 30 ml) per serving. For Cinnamon Irish Oatmeal add 1 to 2 teaspoons (5 ml to

10 ml) cinnamon before cooking.

WARRANTY

LIMITED 3 YEAR WARRANTY

We warrant that this Cuisinart product will be

free of defects in materials or workmanship

under normal home use for 3 years from the

date of original purchase. This warranty

covers manufacturer’s defects including

mechanical and electrical defects. It does

not cover damage from consumer abuse,

unauthorized repairs or modications, theft,

misuse, or damage due to transportation or

environmental conditions. Products with

removed or altered identication numbers

will not be covered.

This warranty is not available to retailers or

other commercial purchasers or owners. If

your Cuisinart product should prove to be

defective within the warranty period, we will

repair it or replace it if necessary. For

warranty purposes, please register your

product online at www.cuisinart.ca to

facilitate verication of the date of original

purchase and keep your original receipt for

the duration of the limited warranty. This

warranty excludes damage caused by

accident, misuse or abuse, including

damage caused by overheating, and it does

not apply to scratches, stains, discolouration

or other damage to external or internal

surfaces that does not impair the functional

utility of the product. This warranty also

expressly excludes all incidental or

consequential damages.

Your Cuisinart product has been

manufactured to the strictest specications

and has been designed for use only in

120 volt outlets and only with authorized

accessories and replacement parts. This

warranty expressly excludes any defects or

damages caused by attempted use of this

unit with a converter, as well as use with

accessories, replacement parts or repair

service other than those authorized by

Cuisinart.

If the appliance should become defective

within the warranty period, do not return the

appliance to the store. Please contact our

Customer Service Centre:

Toll-free phone number: 1-800-472-7606

Address:

Cuisinart Canada

100 Conair Parkway

Woodbridge, Ont. L4H 0L2

Email: consumer_Canada@conair.com

Model: PSC-350C

To facilitate the speed and accuracy of your

return, please enclose:

r GPSTIJQQJOHBOEIBOEMJOHPGUIF

product (cheque or money order)

r 3FUVSOBEESFTTBOEQIPOFOVNCFS

r %FTDSJQUJPOPGUIFQSPEVDUEFGFDU

r 1SPEVDUEBUFDPEFDPQZPGPSJHJOBMQSPPG

of purchase

r "OZPUIFSJOGPSNBUJPOQFSUJOFOUUPUIF

product’s return

 1SPEVDUEBUFDPEFDBOCFGPVOEPOUIF

underside of the base of the product. The

product date code is a 4 or 5 digit

number. Example, 90630 would designate

year, month & day (2009, June 30th).

Note: We recommend you use a traceable,

insured delivery service for added protection.

Cuisinart will not be held responsible for

in-transit damage or for packages that are

not delivered to us.

To order replacement parts or accessories,

call our Customer Service Centre at

1-800-472-7606.

For more information, please visit our

website at www.cuisinart.ca

■

DESSERTS & MORE

IB-7517-CAN-A

100 Conair Parkway, Woodbridge, ON L4H 0L2

Printed in China

Consumer Call Centre E-mail:

Consumer_Canada@Conair.com

1-800-472-7606

13CC134520

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Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than

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

www.cuisinart.ca

Any trademarks or service marks of third parties

used herein are the trademarks or service marks

of their respective owners.