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Breakfast & Starters
Spinach and Gruyère
Breakfast Strata
This is a delicious dish to have at
a brunch for a crowd. The flavours are rich
and it only takes a few steps to complete.
Settings: Brown/Sauté
Slow Cook
Makes twelve 1-cup (250 ml) servings
½
tablespoon (7 ml) extra virgin
olive oil
1
garlic clove, finely chopped
½
large onion, chopped
1
teaspoon (5 ml) sea or kosher
salt, divided
1
loaf (1 pound [500 g]) challah
bread, cut into 1-inch (25 mm)
cubes
8
large eggs, beaten
1
cup (250 ml) heavy cream
1
cup (250 ml) whole milk
¼
teaspoon (1 ml) freshly ground
black pepper
¼
teaspoon (1 ml) ground nutmeg
1
teaspoon (5 ml) ground mustard
6
ounces (170 g) Gruyère, shredded
4
ounces (115 g) baby spinach
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker and set to
Brown/Sauté at 350°F (180°C). Once
the oil is hot, add the garlic, onion and
a pinch of the salt. Sauté until golden
and fragrant, about 3 to 5 minutes.
2. Switch from Brown/Sauté to Slow Cook
set on Low for 3½ hours. Add the
remaining ingredients; toss to combine
and cover.
3. Once time has expired, the unit will
automatically switch to Keep Warm.
Nutritional information per serving:
Calories 307 (21% from fat) • carb. 21g • pro. 13g
• fat 19g • sat. fat 9g • chol. 205mg • sod. 497mg
• calc. 243mg • fiber 1g
Maple Cinnamon
Oatmeal
What a delightful aroma to wake up to
in the morning! Prepare your oatmeal
the night before so it will be ready
for your family to start the day right.*
Setting: Slow Cook
Makes eight 1-cup (250 ml) servings
2¼
cups (550 ml) steel cut oats
4
cups (1 L) water
4
cups (1 L) milk (may use whole or
lowfat), divided
3
tablespoons (45 ml) pure maple
syrup
2
cinnamon sticks
¼
teaspoon (1 ml) kosher salt
pinch ground nutmeg
¾
cup (175 ml) raisins or any other
dried fruit (for larger dried fruit
varieties, chop into small,
bite-size pieces)
1. Put the oats, water, 2 cups (500 ml) of
milk (substitute with water if preparing
in advance), maple syrup, cinnamon
sticks, salt, nutmeg and dried fruit into
the cooking pot of the Cuisinart
®
Multicooker.
2. Select Slow Cook on Low and set time
for 2½ hours.
3. Once unit switches to Keep Warm, stir
the remaining 2 cups (500 ml) of milk
into oatmeal. Remove cinnamon sticks
and serve immediately.
Nutritional information per serving:
Calories 319 (16% from fat) • carb. 56g • pro. 11g
• fat 6g • sat. fat 2g • chol. 10mg • sod. 140mg
• calc. 164mg • fiber 6g
* If programming the oatmeal overnight,
use all water for cooking. Stir 2 cups
(500 ml) of milk into oatmeal as
instructed once cooking time is finished
and the unit has switched to Keep
Warm.
Turkey Swedish
Meatballs
What was old is new and popular again,
and that is true with this classic dish.
These are sure to please everyone,
Swedes and non-Swedes alike.
Setting: Brown/Sauté
Makes about 20 meatballs
1
/
3
cup (75 ml) milk (whole or
reduced fat)
2
slices sandwich bread, torn into
1-inch (25 mm) pieces
1
medium celery stalk, finely
chopped
2
pounds (1 Kg) ground turkey
1
medium onion, finely chopped
1½
teaspoons (7 ml) sea or
kosher salt
¼
teaspoon (1 ml) ground white
pepper
1
teaspoon (5 ml) baking powder
¼
teaspoon (1 ml) ground allspice
2
pinches ground nutmeg
1
large egg, beaten
3½
tablespoons (50 ml) unsalted
butter, divided
3
tablespoons (45 ml) unbleached,
all-purpose flour
4
cups (1 L) chicken broth, low
sodium
1
/
3
cup (75 ml) sour cream
1. Put the milk into a liquid measuring cup
and add the bread. Let soak; reserve.
2. While the bread is soaking, combine the
celery, turkey, onion, salt, pepper,
baking powder, spices and egg in a
large mixing bowl. Squeeze the milk out
of the bread and add the bread to the
turkey mixture. With gentle hands, mix
together until fully combined. You want
to mix as little as possible, because if
you over-mix, the meatballs will be
tough. Form into 1-inch (25 mm)
meatballs.
3. Put ½ tablespoon (7 ml) of the butter
into the cooking pot of the Cuisinart
®
Multicooker set to Brown/Sauté at 375˚F
(190°C) . Once the butter melts and is
hot and foamy, add the meatballs in
about four batches so not to overcrowd
the pan (overcrowding the pan will lead
to poor browning and bring down the
heat).
4. Turn the meatballs every minute or two
until fully browned. Remove, reserve
and repeat with remaining meatballs.
Once all are browned, remove and
reserve together.
5. Prepare the gravy. Add the remaining
butter to the cooking pot. Once it is
melted and foamy, whisk in the flour.
Stirring constantly with a wooden
spoon, cook until the butter/flour
mixture is lightly browned. Once it is
browned, slowly whisk in the broth.
Bring to a boil and let cook until
thickened, about 10 minutes. Reduce
heat to 300°F (150°C) and stir in the
sour cream.
6. Put all of the reserved meatballs into
the cooking pot with the gravy. Raise
heat to 350°F (180°C) and bring to a
boil. Let boil for about 10 minutes to
coat the meatballs with the thickened
gravy.
7. Reduce heat to 250°F (120°C) and keep
on this temperature until ready to serve.
(Note: the meatballs can be served right
after boiling in Step 6. This additional
time is optional, but adds to the flavour
and cohesiveness of the dish.)
Nutritional information per meatball:
Calories 121 (53% from fat) • carb. 4g • pro. 10g
• fat 7g • sat. fat 3g • chol. 90mg • sod. 390mg
• calc. 28mg • fiber 0g
