Cuisinart GreenGourmet 10ce114829 - Manual (Page 16)

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2 cups corn kernels (one 15-ounce bag), defrosted
2 cans (14 ounces each) diced tomatoes, juices drained
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (15 ounces each) white beans, drained and rinsed
1 cup dried bulgur wheat
3 cups vegetable stock or broth
1 tablespoon red wine vinegar
2 tablespoons tomato paste
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 250°F .
2 . Add the vegetable oil and stir to coat surface . Add the onion; sauté until
softened, about 3 to 4 minutes . Add the garlic and jalapenos; stir to combine
and then cover and let cook for 1 to 2 minutes .
3 . Add the spices and salt; stir to coat onion mixture thoroughly . Add the
remaining vegetables, beans and bulgur . Stir to combine .
4 . Add the stock, vinegar and tomato paste . Cover Skillet and raise temperature
to 300˚F .
5 . Cook for an additional 2 hours, until bulgur is tender and flavors have
developed .
Nutritional information per serving:
Calories 277 (11% from fat) • carb. 52g • pro.12g • fat 12g • sat. fat 3g
• chol. 0mg • sod. 391mg • calc. 126mg • fiber 11g
DESSERTS
Caramelized Apple Soufflé Pancake
This delicious dessert is an impressive end to a meal.
Makes ten to twelve servings
3 tablespoons unsalted butter
1½ pounds (about 3 medium) Granny Smith apples, peeled, halved,
cored and cut into ¼-inch thick slices
½ cup granulated sugar
½ teaspoon ground cinnamon
1½ cups unbleached, all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon table salt
¼ teaspoon ground nutmeg
2 cups whole milk
8 large eggs, lightly beaten
2 teaspoons pure vanilla extract
nonstick cooking spray
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 250°F . Add
butter to melt .
2 . Once butter has melted, add the apples, sugar and cinnamon . Increase the
heat to 250°F . Stir mixture to evenly coat apples . Let apples cook until caramel
in color and softened, about 20 minutes, stirring occasionally . Reserve .
3 . While apples are cooking, make pancake batter . Combine flour, cinnamon, salt
and nutmeg in a medium mixing bowl . Whisk in the milk, eggs and vanilla until
just smooth . Reserve .
4 . Once the apples have caramelized, carefully remove using heat-proof tongs or
spatula (not metal, so not to scratch the coating of the pan) . Be sure to remove
as much of the sugar on the cooking surface of the pan as possible . Reserve
caramelized apples .
5 . Lightly and evenly coat the pan with nonstick cooking spray . Raise the
temperature to 325°F . Pour in the prepared batter; cover . Cook 4 to 5 minutes,
or until bottom is just starting to cook . Add the reserved apples evenly over the
batter; cover . Continue to cook pancake an additional 25 to 30 minutes, or until
top is fully set and cooked .
Nutritional information per serving (based on 12 servings):
Calories 212 (32% from fat) • carb. 29g • pro. 7g • fat 8g • sat. fat 4g
• chol. 154mg • sod. 157mg • calc. 74mg • fiber 1g
Chocolate Bread Pudding with Walnuts
Rich and chocolatey, this dessert is even more decadent
with freshly whipped cream.
Makes ten to twelve 1-cup servings
1 loaf (1 pound) challah bread, cubed
3 cups heavy cream
10ce114829_csk250_recipe.indd 16 6/23/10 3:36:26 PM