Cuisinart CSK-250C, Инструкция пользователя

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Penne alla Vodka
Creamy with a little spice, this will soon be a family favourite.
Makes about 8 servings
1 pound (500 g) penne pasta
4 teaspoons (20 ml) extra virgin olive oil
½ cup (125 ml) chopped onion
3 cloves garlic, finely chopped
1 can (35 ounce) plum tomatoes, with juices
½ cup (125 ml) vodka
²∕³ cup (150 ml) heavy cream
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) crushed red pepper
2 tablespoons (30 ml) chopped fresh parsley
1. Cook pasta according to package directions. Strain and reserve.
2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
200˚F (95°C). Add oil and stir to coat cooking surface.
3. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and
sauté for 1 minute.
4. Raise heat to 350°F (180°C). Add tomatoes, breaking them up with a
wooden spoon. Bring mixture to a boil; reduce heat to 300°F (150°C) and
let mixture simmer until slightly thickened, about 10 minutes.
5. Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season
with salt and crushed red pepper flakes.
6. Toss pasta with ½ of the sauce in a large bowl or pot. Ladle the remaining
sauce on top. Garnish with the chopped parsley.
Nutritional information per serving:
Calories 374 (26% from fat) • carb. 51g • pro. 9g • fat 11g • sat. fat 5g
• chol. 27mg • sod. 349mg • calc. 39 mg • fiber 2g
Vegetarian Chili
This dish is best after sitting a day or two and then reheated
to allow the flavours to really blend together.
Makes 12 servings
2 tablespoons (30 ml) vegetable oil
1 medium to large onion, chopped (about 1½ cups (375 ml)
3 garlic cloves, finely chopped (about 1½ tablespoons (25 ml)
2 jalapeños, seeded and finely chopped
2 tablespoons (30 ml) chili powder
½ tablespoon (7 ml) ground cumin
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) kosher salt
4 bell peppers, cored, seeded and cut into ½-inch (1.25 cm) pieces
1 large zucchini, cut into ¼-inch (0.6 cm) pieces
2 cups (500 ml) corn kernels (one 15-ounce bag), defrosted
2 cans (14 ounces each) diced tomatoes, juices drained
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (15 ounces each) white beans, drained and rinsed
1 cup (250 ml) dried bulgur wheat
3 cups (750 ml) vegetable stock or broth
1 tablespoon (15 ml) red wine vinegar
2 tablespoons (30 ml) tomato paste
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
250°F (120°C).
2. Add the vegetable oil and stir to coat surface. Add the onion; sauté until
softened, about 3 to 4 minutes. Add the garlic and jalapenos; stir to
combine and then cover and let cook for 1 to 2 minutes.
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