Cuisinart CPC-600 - Electric Pressure Cooker, Инструкция и книга рецептов

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Place trivet/rack in the Cooking Pot and
add 2 cups (500 ml) of cold water. Using
the foil cradle to help lift the dish and
carefully lower the dish into the pot and
place on the trivet/rack.
Cover and lock lid in place. Select High
Pressure and set timer for 30 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When float valve drops, turn off. Remove
lid carefully, tilting away from you to
allow steam to disperse. Remove bread
pudding from the cooking pot using the
foil strips to lift up. Place on a cooling
rack. Remove foil. Let stand 10 minutes
before serving.
Nutritional information per serving:
Calories 174 (23% from fat) • carb. 24g • pro. 10g
• fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg
• calc. 200mg • fiber 2g
Beet Salad with Feta,
Toasted Walnuts
& Champagne
Vinaigrette
Makes about 8 cups (2 L) ,
8 to 12 servings
3 pounds (1.5 kg) golden or red
beets, scrubbed clean, ends
trimmed
1 cup (250 ml0 water
1 medium-large Vidalia or other
sweet onion (8 ounces [226 g]),
thinly sliced
½ cup (125 ml) toasted walnuts
½ cup (125 ml) medium packed
Italian (flat) parsley leaves
1 large clove garlic, peeled
1 small shallot (½ ounce [15 g]),
peeled
3 tablespoons (45 ml) Champagne
vinegar (or white balsamic
vinegar)
½ teaspoon (2 ml) Dijon-style
mustard
½ teaspoon (2 ml) honey
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
pepper
6 tablespoons (90 ml) mild-
flavoured extra virgin olive oil
3 ounces (85 g) feta cheese,
crumbled
Place beets on rack/trivet with 1 cup
(250 ml) of water in the cooking pot of the
Cuisinart
™
Pressure Cooker.
Cover and lock lid into place. Select High
Pressure and set timer for 25 minutes.
When audible beep sounds use Quick
Pressure Release to release pressure.
When float valve drops, remove lid
carefully, tilting away from you to allow
steam to disperse. Test beets with a tip
of a paring knife. If knife does not pierce
beet easily, select Simmer until beets are
done. Once beets are done remove and
reserve until cool.
Once beets are cool enough to handle,
peel and cut into ½-inch (1.25 cm) dice
and place in large mixing bowl with sliced
onions.
Place walnuts in work bowl of food
processor fitted with metal chopping
blade, pulse to chop, 5 times; remove
and reserve. Place parsley in work bowl,
pulse to chop, about 15 times; remove
and reserve. With machine running,
drop garlic and shallot down small feed
tube and process to chop finely, about 5
seconds. Scrape work bowl. Add vinegar,
mustard, honey, salt, and pepper. With
machine running add oil slowly through
small feed tube and process until
emulsified, about 15 seconds; remove
and reserve.
Toss vinaigrette with reserved beets and
onions. Arrange in a decorative bowl and
sprinkle with remaining parsley, crumbled
feta, and chopped toasted walnuts.
Serve as is or on a bed of baby greens
and spinach that has been tossed with
remaining vinaigrette.
Nutritional information per serving
(based on 12 servings):
Calories 154 (57% from fat) • carb. 13g • pro. 4g
• fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg
• calc. 61mg • fiber 2g
Risotto Primavera
Makes about 8 cups (2 L)
(4 entrée servings,
8 first-course servings)
1 tablespoon (15 ml) extra virgin
olive oil
1 tablespoon (15 ml) unsalted
butter
½ cup (125 ml) finely chopped
shallots or onions
½ cup (125 ml) finely diced
( 1
⁄
8
-inch [3 cm]) carrots
¼ cup (50 ml) finely diced
( 1
⁄
8
-inch [0.3 cm]) celery
1 clove garlic, peeled and finely
chopped
2 teaspoons (10 ml) basil
2 cups (500 ml) Arborio rice
½ cup (125 ml) dry white wine
or vermouth
1 teaspoon (5 ml) kosher salt
5 cups (1.25 L) low-sodium chicken
or vegetable broth/stock, divided
½ pound (250 g) asparagus, cut
into 1-inch (2.5 cm) lengths
1 cup (250 ml) peas (fresh or
frozen thawed)
1 cup (250 ml) shredded snow
peas
1 cup (250 ml) diced zucchini
(remove and discard seeds
before dicing)
1 cup (250 ml) shredded Fontina
cheese
¼ cup (50 ml) freshly grated
Parmesan or Asiago cheese
½ cup (125 ml) chopped fresh
parsley
Place the oil and butter in the cooking pot
of the Cuisinart
™
Pressure Cooker. Select
Sauté and let oil and butter heat for 2 to
3 minutes. When hot, add the chopped
shallots, carrots, garlic, and basil. Cook,
stirring now and then, until shallots are
translucent and vegetables become
aromatic, about 2 to 3 minutes. Stir in
Arborio rice and cook, stirring frequently,
until rice becomes opaque, about 3 to 4
minutes. Add wine and salt, stir. Cook for
2 to 3 minutes until the rice has absorbed
the wine. Add 4½ cups (1.1 L) of the
broth/stock and stir. Cover and lock lid in
place. Select High Pressure and set timer
for 6 minutes. When audible beep sounds
use Quick Pressure Release to release
pressure. Turn off. When float valve
drops, remove lid carefully, tilting away
from you to allow steam to disperse.
Select Simmer. Add remaining ½ cup
(125 ml) of broth/stock to rice and stir.
Cook, uncovered, stirring now and then
for 1 to 2 minutes. Stir in asparagus,
peas, snow peas, and zucchini. Cook,
stirring, bright green and crisp tender to
taste. Stir in cheeses and cook 1 minute.
Serve in warmed soup plates and sprinkle
with fresh parsley. If desired pass more
grated Parmesan or Asiago.
Nutritional information per serving
(based on 4 servings):
Calories 281 (37% from fat) • carb. 26g • pro. 12g
• fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg
• calc. 193mg • fiber 2g
Risotto with Shrimp,
Sugar Snap Peas
& Tarragon
Makes about 8 cups (2 L)
(4 entrée servings,
8 first course servings)
1 tablespoon (15 ml) extra virgin
olive oil
1 tablespoon (15 ml) unsalted
butter
½ cup (125 ml) finely chopped
shallot or onion
½ cup (125 ml) finely diced
(
1
⁄
8
-inch [0.3 cm]) carrot
1 clove garlic, peeled and finely
chopped
2 teaspoons (10 ml) tarragon
2 cups (500 ml) Arborio rice
½ cup (125 ml) dry white wine
or vermouth
1 teaspoon (5 ml) kosher salt
5 cups (1.25 L) low-sodium chicken
or vegetable broth/stock, divided
1½ pounds (750 g) medium
(31-40 count) shrimp, peeled
and deveined
¾ pound (340 g) sugar snap peas,
tipped and topped, strings
removed shaved manchego
cheese or lemon wedges/slices