Cuisinart GreenGourmet 10ce114829 - Manual (Page 11)

11
6 ounces fresh spinach leaves, stems removed and roughly chopped
Sauce:
1
cup chicken broth, reduced-sodium
1½ tablespoons oyster sauce
1 tablespoon tamari or soy sauce
1 teaspoon cornstarch
2 teaspoons sesame oil
2 pinches red pepper flakes
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 400˚F .
Add 2 tablespoons of the oil .
2 . Once oil is hot and shimmering, pan-fry tofu until browned on all sides,
about 6 to 8 minutes . Remove and reserve .
3 . Add the remaining tablespoon of oil to the Skillet . Add the broccoli and pepper .
Sauté for about 4 minutes or until broccoli is slightly browned and pepper is
softened . Add the mushrooms and onion . Sauté for about 4 minutes or until
onion is golden and softened .
4 . Add the garlic, ginger and five-spice powder . Stir to fully coat and cook for
about 2 minutes . Once the mixture is fragrant, add the spinach and stir to
combine . Reduce heat to 300°F, cover and let cook until bright and just wilted,
about 30 seconds to 1 minute .
5 . Stir sauce ingredients together in a liquid measuring cup . Pour sauce into pan
and let simmer for about 1 minute .
6 . Turn unit off . Add the sesame oil and red pepper flakes and stir to combine .
7 . Serve in shallow bowls with jasmine rice .
Nutritional information per serving (½ cup):
Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g
• chol. 0mg • sod. 331mg • calc. 66mg • fiber 2g
Garlicky Mussels
If you are entertaining, the Skillet can easily handle a double batch of this recipe.
Makes 4 to 6 servings
2 tablespoons good quality unsalted butter
3 tablespoons good quality extra virgin olive oil, plus extra for serving
3 small shallots, thinly sliced
6 garlic cloves, thinly sliced
2 celery stalks, thinly sliced
4 sprigs fresh thyme
½ teaspoon crushed red pepper
1 cup dry white wine
1 cup chicken broth, reduced-sodium
2 pounds mussels, scrubbed, with beards removed
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 300°F .
2 . Add butter and olive oil to Skillet . When butter melts add shallots, garlic,
celery, thyme, and pepper . Gently sauté vegetables until soft and fragrant .
3 . Add wine and broth to the Skillet and turn heat to 350°F . When liquid comes
to a boil, add the mussels and place lid on the Skillet . Steam until all mussels
have opened, about 5 minutes . Discard any mussels that have not opened .
4 . Transfer to shallow soup bowls, top with extra virgin olive oil and serve with
crusty bread to sop up the broth .
Nutritional information per serving:
Calories 271 (47% from fat) • carb. 10g • pro. 19g • fat 14g • sat. fat 4g
• chol. 52mg • sod. 542mg • calc. 65mg • fiber 0g
Paella
This version of the traditional Spanish dish is sure to please any crowd.
Makes 8 to 10 servings
1 whole chicken, approximately 4 pounds, cut into 10 pieces
1¾ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
3 chorizo, about 9 ounces, cut into ½-inch slices
5 garlic cloves
1 medium onion, cut into 1-inch pieces
¼ teaspoon smoked paprika
1 can (28-ounce) plum tomatoes, well drained
2½ cups Arborio rice
10ce114829_csk250_recipe.indd 11 6/23/10 3:36:25 PM