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

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Place mayonnaise, curry powder, salt, and
pepper in a large bowl and stir with a whisk.
Add the apples (and grapes if using), celery,
toasted almonds, and onions/shallots. Stir
well. Add cut/shredded chicken and stir to
combine. Cover and chill until ready to serve.
Nutritional information per serving
(based on 8 servings):
Calories 381 (53% from fat ) • carb. 14g • pro. 32g
• fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg
• calc. 91mg • fiber 4g
Turkey Chili
Makes about 8 cups (2 L)
2 tablespoons (30 ml) extra virgin
olive oil
3 pounds (1.5 kg) ground turkey
(6-7% fat)
2 cups (500 ml) chopped onion
1 red or yellow bell pepper, cut into
½-inch (1.25 cm) dice
4 cloves garlic, peeled and chopped
3 tablespoons (45 ml) chili powder
1½ teaspoons (7 ml) ground cumin
1 teaspoon (5 ml) ground allspice
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) oregano
2 cans (14-15 ounces [396-425 g]
each) diced tomatoes with juices
¼ cup (50 ml) low-sodium chicken
broth or stock
1 teaspoon (5 ml) kosher salt, or
to taste
1 bay leaf
2 tablespoons (30 ml) cornmeal
Add 1 tablespoon (15 ml) of the oil to the
cooking pot of the Cuisinart™ Pressure
Cooker. Select Browning and let oil heat for
3 to 4 minutes. When oil is hot, cook the
ground turkey about ½ pound (250 g) at a
time, adding more oil as needed, breaking up
meat with a wooden spatula, until browned,
about 3 to 5 minutes. Move meat as little
as possible while browning for best results.
Remove to a bowl as meat is browned.
Turn off. Select Sauté. Add chopped onion,
pepper, and garlic to the cooking pot.
Cook, stirring for 2 to 3 minutes until the
onion becomes translucent. Stir in the chili
powder, cumin, allspice, cinnamon, coriander
and oregano. Cook for 2 to 3 minutes until
aromatic. Stir in reserved meat, tomatoes,
chicken broth/stock, salt, and bay leaf.
Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes. When
audible beep sounds, use Natural Pressure
Release. When float valve drops, turn off
and remove lid, tilting away from you to allow
steam to disperse. Stir cornmeal into chili
and select Simmer. Simmer chili for 10 to 15
minutes to allow the cornmeal to thicken it.
Remove and discard bay leaf before serving.
Nutritional information per serving (one cup [250 ml]):
Calories 355 (50% from fat) • carb. 14g • pro. 14g
• fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg
• calc. 51mg • fiber 4g
Meat Sauce for Pasta
Makes about 10 cups (2.5 L)
2-3 tablespoons (30-45 ml) good quality
olive oil
2 pounds (1 kg) lean ground
beef round
1½ cups (375 ml) chopped onion
¾ cup (175 ml) finely chopped carrot
¹⁄³ cup (75 ml) finely chopped celery
2 cloves garlic, peeled
2 teaspoons (10 ml) basil
½ cup (125 ml) dry wine (red or white)
3 cans (14-15 ounces [396-425 g]
each) diced tomatoes
1 can (6-ounce [170 g]) tomato paste
(salt free if available)
½ cup (125 ml) water
1 bay leaf
1 teaspoon (5 ml) kosher salt
Add 1 tablespoon (15 ml) of the oil to the
cooking pot of the Cuisinart
™
Pressure
Cooker. Select Browning and let oil heat
for 3 to 4 minutes. When oil is hot, cook
the ground beef in 4 batches, breaking up
meat with a wooden spatula, until browned,
about 3 to 5 minutes. Move meat as little
as possible while browning for best results.
Remove to a bowl as meat is browned.
Turn off. Select Sauté. Add chopped onion,
carrots, celery, garlic and basil to the cooking
pot. Cook, stirring for 2 to 3 minutes until
the onion becomes translucent and the basil
becomes aromatic. Stir in wine and cook for
2 to 3 minutes to reduce by about half. Add
the tomatoes, tomato paste, water, bay leaf,
and salt to the cooking pot and stir. Return
the ground beef and any accumulated juices
to the cooking pot. Turn off.
Cover and lock lid in place. Select High
Pressure and set timer for 20 minutes. When
audible beep sounds, use Natural Pressure
Release. When float valve drops, remove
lid, tilting away from you to allow steam to
disperse. Stir. Remove and discard bay leaf
before serving.
Serve with your favourite pasta and freshly
grated Parmesan cheese.
Nutritional information per serving (one cup [250 ml]):
Calories 199 (44% from fat) • carb. 13g • pro. 14g
• fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg
• calc. 47mg • fiber 3g
Mediterranean Brisket
of Beef
This preparation is also delicious using a pot
roast cut of meat such as bottom round or
rump roast.
Makes 4 servings
1 beef brisket, about 2½ to
3 pounds (1.1 kg - 1.5 kg)
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground
pepper
1 tablespoon (15 ml) extra virgin
olive oil
1 pound (500 g) onions, peeled,
cut into ½-inch (1.25 cm) lengthwise
slices
3 cloves garlic, peeled and
chopped
12 ounces (340 g) white button or
cremini mushrooms, cleaned
and halved
1 teaspoon (5 ml) thyme
1 teaspoon (5 ml) basil
1 can (15-ounce [425 g])
diced tomatoes,
drained (discard liquid)
½ cup (125 ml) low-sodium beef broth
or stock
1 pound (500 g) baby-cut carrots
Use a sharp knife to score the “fat cap” of
the meat (do not remove the fat, it helps
to keep the meat moist and tender) so that
it will not curl when browned. Season the
meat on both sides with the kosher salt and
pepper. Select Browning and add olive oil to
the cooking pot. When hot, brown seasoned
brisket on both sides, about 5 minutes per
side. Remove and place on a plate. Select
Sauté and add onions and garlic. Cook for
2 to 3 minutes. Add the mushrooms, thyme
and basil. Cook, stirring for 5 minutes. Stir
in the drained tomatoes and stock; cook for
4 to 5 minutes. Add the browned brisket to
the cooking pot, topping it with some of the
vegetable mixture. Add carrots on top. Cover
and lock lid in place. Select High Pressure
and set timer for 55 minutes. When audible
beep sounds, use Natural Pressure Release
to release pressure. When float valve drops,
remove lid carefully, tilting away from you to
allow steam to disperse.
To serve, remove the brisket and vegetables
and arrange on a warm platter. Cover loosely
with foil. Strain the fat from the pan juices or
remove with a fat mop. Sauce can be served
as is, or for a slightly thicker sauce, select
Simmer and cook sauce for 5 to 10 minutes.
After the brisket has rested for about 10
minutes, slice thinly and serve with sauce
and vegetables.
Nutritional information per serving:
Calories 355 (21% from fat) • carb. 15g • pro. 54g
• fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg
• calc. 58mg • fiber 4g
For Mediterranean Pot Roast:
Substitute a 3-to 3½-pound (1.5-1.6 kg)
bottom round roast (pot roast) for the
brisket. Follow instructions for browning and
preparing the vegetables, but do not add
carrots. Select High Pressure and set timer
for 99 minutes. When audible beep sounds,
use Natural Pressure Release to release
pressure. When float valve drops, remove lid
carefully, tilting away from you to allow steam
to disperse.
Add carrots to cooking pot. Select High
Pressure and set timer for 8 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. To serve,
follow directions for brisket.