Nutritional information per serving (based on 6 servings):
Calories 157 (46% from fat) • carb. 5g • pro.15g • fat 8g • sat. fat 3g
• chol. 23mg • sod. 501mg • calc.114mg • 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 (30 ml) good quality unsalted butter
3
tablespoons (45 ml) 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 (2 ml) crushed red pepper
1
cup (250 ml) dry white wine
1
cup (250 ml) chicken broth, reduced-sodium
2
pounds (1 kg) mussels, scrubbed, with beards removed
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet
to 300°F (150°C).
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 (150°C). 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 (1.8 kg), cut into
10 pieces
1¾
teaspoons (9 ml) kosher salt, divided
¾
teaspoon (3.75 ml) freshly ground black pepper, divided
1
teaspoon (5 ml) olive oil
3
chorizo, about 9 ounces (255 g), cut into ½-inch (1.25 cm) slices
5
garlic cloves
1
medium onion, cut into 1-inch (2.5 cm) pieces
¼
teaspoon (1 ml) smoked paprika
1
can (28-ounce) plum tomatoes, well drained
2½
cups (625 ml) Arborio rice
5
cups (1.25 L) hot chicken broth, reduced-sodium
large pinch saffron
1
pound (500 g) shrimp, rinsed, peeled and deveined
12
littleneck clams
½
cup (125 ml) chopped parsley
½
cup (125 ml) fresh or frozen peas
1
half lemon
lemon wedges for serving
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
400°F (200°C).
2. Season the chicken parts on both sides with 1 teaspoon (5 ml) of salt and
½ teaspoon (2 ml) of pepper. Add the olive oil to the Skillet and brown
chicken, skin side down first, about 4 minutes for each side. Remove and
reserve. Add the chorizo and brown on both sides.
3. While chicken and chorizo are browning, insert the large metal chopping
blade into a Cuisinart
®
Food Processor. With the unit running, drop the
garlic cloves down the small feed tube to chop. Add the onion to the work
10
