Cuisinart GreenGourmet 10ce114829 - Manual (Page 15)

15
1½ pounds thinly sliced beefsteak (eye of the round or sirloin)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups thinly sliced red or green bell peppers
3 cups thinly sliced onions (about 2 medium)
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 400˚F . Add
1 tablespoon oil and stir to coat cooking surface .
2 . Once oil is hot and shimmering, toast half of the rolls, cut side down, for about
1 minute or until lightly toasted . Remove and reserve; repeat with another
tablespoon of oil and remaining rolls . Place cheese on the bottom half of the
toasted rolls . Reserve .
3 . Reduce heat slightly to 375˚F . Season steaks with ½ teaspoon salt and ¼
teaspoon pepper . Sear, on both sides, about 1 to 2 minutes per side . Remove
and divide evenly among the six sandwiches, placing on top of the melted
cheese .
4 . Add remaining oil . Once oil is hot, add the peppers, onions and remaining salt
and pepper . Lower heat slightly and continue to cook until softened, about
8 minutes . Divide evenly among the six sandwiches .
5 . Reduce temperature to 300˚F; place sandwiches in Skillet . Cover and cook
until sandwiches are warm and cheese is melted, about 10 minutes .
Nutritional information per sandwich:
Calories 790 (60% from fat) • carb. 42g • pro. 37g • fat 53g • sat. fat 22g
• chol. 110mg • sod. 1059mg • calc. 407mg • fiber 2g
Penne alla Vodka
Creamy with a little spice, this will soon be a family favorite.
Makes about 8 servings
1 pound penne pasta
4 teaspoons extra virgin olive oil
½ cup chopped onion
3 cloves garlic, finely chopped
1 can (35 ounce) plum tomatoes, with juices
½ cup vodka
²∕³ cup heavy cream
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
1 . Cook pasta according to package directions . Strain and reserve .
2 . Preheat the Cuisinart
® GreenGourmet ® Electric 14-inch Skillet to 200˚F . Add oil
and stir to coat cooking surface .
3 . Add onion and cook until softened, about 3 to 5 minutes . Add garlic and sauté
for 1 minute .
4 . Raise heat to 350°F . Add tomatoes, breaking them up with a wooden spoon .
Bring mixture to a boil; reduce heat to 300°F and let mixture simmer until
slightly thickened, about 10 minutes .
5 . Add vodka; simmer 2 to 3 minutes . Add cream; simmer 2 minutes . Season with
salt and crushed red pepper flakes .
6 . Toss pasta with ½ of the sauce in a large bowl or pot . Ladle the remaining
sauce on top . Garnish with the chopped parsley .
Nutritional information per serving:
Calories 374 (26% from fat) • carb. 51g • pro. 9g • fat 11g • sat. fat 5g
• chol. 27mg • sod. 349mg • calc. 39 mg • fiber 2g
Vegetarian Chili
This dish is best after sitting a day or two and then reheated
to allow the flavors to really blend together.
Makes 12 servings
2 tablespoons vegetable oil
1 medium to large onion, chopped (about 1½ cups)
3 garlic cloves, finely chopped (about 1½ tablespoons)
2 jalapeños, seeded and finely chopped
2 tablespoons chili powder
½ tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
4 bell peppers, cored, seeded and cut into ½-inch pieces
1 large zucchini, cut into ¼-inch pieces
10ce114829_csk250_recipe.indd 15 6/23/10 3:36:26 PM