13
3. While vegetables are cooking, whisk
together the egg with the ricotta in a large
mixing bowl with ¼ teaspoon (1 ml) salt.
4. Assemble pasta by tossing it together with
the pasta water and the ricotta mixture.
Fold in the sautéed veggies, mozzarella,
Parmesan, grape tomatoes, remaining
¼ teaspoon (1 ml) salt and fresh basil
leaves.
5. Carefully wipe the baking pan with a paper
towel and coat lightly with the cooking
spray.
6. Add the pasta to the baking pan and
select 325°F (160°C). Cover and bake for
45 minutes.
7. Serve immediately.
Nutritional information per serving (based on 10 servings):
Calories 363 (33% from fat) • carb. 43g
pro. 19g • fat 13g • sat. fat 7g • chol. 51mg
sod. 524mg • calc. 304mg • fiber 3g
Eggplant Parmesan
Sauté and bake all in one pan!
Makes 16 servings
2
cups (500 ml) unbleached,
all-purpose flour
½
teaspoon (2.5 ml) salt
6
large eggs, lightly beaten
3
cups (750 ml) breadcrumbs
12
ounces (340 g) eggplant, cut into
¼-inch (0.6 cm) lengthwise slices
½
cup (125 ml) olive oil, divided
4
cups (1 L) marinara sauce
8
ounces (227 g) mozzarella,
shredded, divided
1
ounce (28 g) Parmesan, grated,
divided
1. Mix the flour together with the salt and put
into a shallow dish or container. Similarly,
put the beaten eggs and breadcrumbs
each in separate, shallow containers, also
for dipping.
2. Dredge each slice of eggplant, first in
the flour, then the eggs and finally the
breadcrumbs. After dredging in each,
pat the eggplant to remove any excess
ingredients before adding to the next.
3. When all of the eggplant is breaded,
assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200°C). Add
2 tablespoons (30 ml) of the oil. Once the
oil is hot, add slices of eggplant so that
they lay in the pan in a single layer. Brown
each side well and repeat with remaining
eggplant. Add new oil between additions
when necessary.
4. Once all of the eggplant is browned, turn
the heat off and allow the unit to cool
slightly before discarding oil and wiping the
pan completely clean.
5. Add 1 cup (250 ml) of the sauce to the
clean baking pan. Add an even layer of
the eggplant. Top with an additional cup
of sauce and then half of the mozzarella
and Parmesan. Continue with an additional
layer, ending with the remaining cheese.
6. Cover and select 300°F (150°C). Bake for
about 30 to 40 minutes, until cheese is
completely melted.
7. Serve immediately.
Nutritional information per serving (based on 16 servings):
Calories 332 (48% from fat) • carb. 31g
pro. 13g • fat 18g • sat. fat 5g • chol. 105mg
sod. 959mg • calc. 165mg • fiber 2g
Arroz con Pollo
This one-pan meal is always
a crowd favourite.
Makes about 6 servings
3
pounds (1.36 kg) bone-in, skin-on
chicken thighs
1
teaspoon (5 ml) )kosher salt, divided
½
teaspoon (2.5 ml) freshly ground
black pepper
½
teaspoon (2.5 ml) extra virgin olive
oil
1
small onion, chopped
1
small red pepper, chopped
4
garlic cloves, chopped
1
plum tomato, cut into ½-inch
(1.25 cm) dice
¼
teaspoon (2.5 ml) smoked paprika
2
cups (500 ml) long grain white rice
3
cups (750 ml) chicken broth, low
sodium
¹
/
8
teaspoon (0.5 ml) saffron threads
1
bay leaf
½
cup (125 ml) frozen green peas
