21
4. Place a heaping ¼ cup (60 ml) of the
crabmeat filling in the center of each
fillet. Fold the tail end of the fillet over
the crab mixture and continue rolling to
tightly secure. Place each fillet, seam side
down, onto the steam rack and cover.
Select 400°F (200°C) and cook for about
8 minutes for the water to come to a boil,
and then lower the temperature to 350°F
(180°C).
5. Cook for a total 20 to of 25 minutes, until
fish flakes easily. (NOTE: The water may
boil over at around 18 minutes; reduce
the temperature to 200°F (95°C) for the
remainder of cooking time.)
6. Serve immediately with plenty of lemon
wedges and a sprinkle of paprika.
Nutritional information per fillet: Calories 129
(23% from fat) • carb. 5g • pro. 19g • fat 3g • sat. fat 1g
chol. 107mg • sod. 1042mg • calc. 68mg • fiber 0g
Red Beans and Rice
A blend of Latin and Caribbean flavours
makes a delicious version of rice and beans.
Makes about 10 cups (2.5 L)
1
tablespoon (15 ml) extra virgin olive
oil
2
garlic cloves, finely chopped
1
jalapeño, seeded and finely
chopped
4
stems fresh thyme
1
bay leaf
¾
teaspoon (3.75 ml) kosher salt,
divided
1
½-inch (1.25 cm) piece fresh ginger
½
teaspoon (2.5 ml) ground cinnamon
2¼
cups (550 ml) white rice
2
cans (13.5 oz [398 ml]) coconut milk
2½
cups (625 ml) chicken broth,
low sodium
1
can (15 ounces [425 g]) kidney
beans, drained
4
green onions, sliced into batons
for garnish
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 350°F (180°C). Add
the olive oil to the pan.
2. Once the oil is hot, add the chopped garlic
and jalapeño. Sauté 2 to 3 minutes, or until
fragrant. Add the thyme, bay leaf,
½ teaspoon (2.5 ml) salt, ginger and
cinnamon. Stir to mix all ingredients well.
3. Stir in the rice to coat. Add the liquids, turn
the temperature up to 400°F (200°C) and
cover. Once boiling, reduce heat to 200°F
(95°C), so the mixture is barely simmering,
and top with the lid. Continue cooking
the rice according to the manufacturer’s
suggested time, about 20 to 25 minutes.
4. Stir in kidney beans and cover. Allow to
rest, about 10 minutes, before fluffing and
serving.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with green onions.
Nutritional information per serving (based on
1 cup [250 ml]):Calories 470 (21% from fat) • carb. 77g
pro. 18g • fat 11g • sat. fat 9g • chol. 0mg
sod. 420mg • calc. 141mg • fiber 13g
Cauliflower Fried Rice
Fun and tasty side dish
that is also low in carbs!
Makes about 6 cups (1.5 L)
2
tablespoons (30 ml) vegetable oil,
divided
1
onion, finely chopped
1
small red pepper, cut into small dice
1
small jalapeño, seeded and finely
chopped
1
1-inch (2.5 cm) piece fresh ginger,
finely chopped
3
garlic cloves, finely chopped
½
teaspoon (2.5 ml) salt
¼
teaspoon (1 ml) turmeric
1
medium cauliflower head, about 1
pound (454 g), or 6 cups (1.5 L) of
florets, finely chopped or riced
Cilantro leaves and roasted
peanuts for garnish
1. Assemble the Cuisinart
®
Stack5 with
the baking pan and select 400°F.
Add 1 tablespoon (15 ml) of oil to the pan.
2. Once the oil is hot, add the onion, red
pepper, jalapeño, ginger and garlic. Stir
frequently and cook until soft and fragrant,
about 7 minutes. When it’s fragrant, add
the salt and the turmeric. Stir together over
the heat to incorporate.
