Calphalon 1779208, User Manual

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Ratatouille
Serves 8–12
Ingredients
2 large eggplant, peeled and cut into 1" dice
sea salt
2 Tbsp. olive oil
3 c. onion, diced
½ tsp. freshly ground black pepper
5 cloves garlic, pureed
3 Tbsp. tomato paste
3 c. fresh plum tomatoes, diced (approx. 6 tomatoes)
3 c. canned plum tomatoes, coarsely chopped with juice
2 c. red bell pepper, seeded and cut into 1" dice
1 c. yellow bell pepper, seeded and cut into 1" dice
3 c. green zucchini, diced
2 c. yellow zucchini, diced
3 Tbsp. dried thyme
3 Tbsp. fresh basil, chopped
Directions
Sprinkle eggplant with salt and let stand in a colander to drain for ½ hour –
1 hour to drain. Press out excess moisture. Rinse the eggplant with water
and pat dry with paper towels. Heat a 12" omelette pan over medium
heat. Add olive oil and heat for another minute. Sauté onions until soft.
Add black pepper and garlic and continue to cook for another minute.
Transfer onion / garlic mixture to the slow cooker crock. Add tomato paste,
eggplant, tomatoes, fresh and canned tomatoes with juice, bell peppers,
zucchini, dried thyme, ½ teaspoon salt. Mix well. Cover and cook for
3 hours using the Auto setting or cook for 2 hours on High and
1 hour on Low . The vegetables should be tender, but still hold their shape.
Stir in fresh basil. Serve hot, at room temperature, or chilled.
Shrimp, Chicken & Sausage Jambalaya
Serves 8-12
Ingredients
3 tsp. gumbo filé
¼ tsp. sea salt
½ tsp. dry mustard
3 tsp. fresh thyme, chopped
3 tsp. ground cumin, toasted
2 bay leaves
¼ tsp. cayenne pepper
Salt & freshly ground black pepper to taste
3 Tbsp. olive oil
2 lbs. chicken breasts, skinless/boneless, diced
1lb. fresh chorizo sausage, cut into ½"–thick slices
1 c. onion, finely diced
½ c. celery, finely diced
1 c. red pepper, finely diced
4 cloves garlic, minced
4 c. long grain rice
10 c. chicken stock
½ lb. 21–25 count shrimp, peeled & deveined
2 plum tomatoes, seeded and diced
3 Tbsp. fresh Italian parsley, chopped
Directions
Combine gumbo filé, sea salt, dry mustard, thyme, cumin, bay leaf, cayenne
pepper, salt and black pepper in a bowl and set aside. Heat a 12" Calphalon
nonstick omelette or 3 qt. sauté pan over medium heat and add 2 tablespoons
of the olive oil. Season chicken with salt and black pepper and brown on
all sides. Transfer chicken to a bowl. In the same pan brown sausage and
transfer to the same bowl as chicken. In the same pan over medium heat,
heat 1 tablespoon olive oil and sauté onions for 2–3 minutes or until they
become soft. Add celery, red pepper and garlic and sauté for another minute.
Transfer to a large bowl. Add spice mixture and rice to vegetables and stir
to combine ingredients. Add chicken and sausage to slow cooker crock. Top
with rice mixture and stir in stock. Cook for 2 hours on High . Add shrimp
and tomatoes and stir to combine. Cook for an additional 30 minutes
on Low . Remove bay leaves, stir in parsley, and check for final seasoning
adjustment (salt & pepper) and serve.