23
1. Assemble the Cuisinart
®
Stack5 with
the baking pan and select 400°F (200°C).
Add 2 teaspoons (10 ml) of the olive oil to
the pan.
2. Once the oil is hot, add the Brussels
sprouts, cut side down. Cook, tossing
occasionally after about 5 minutes.
3. Lower the temperature to 350°F (180°C)
and add the sliced onions with the salt
and pepper and remaining oil. Cook for an
additional 5 minutes, tossing occasionally
and then cover.
4. Cook for about 10 minutes and
occasionally stir until the sprouts are
tender.
5. Once tender, finish with the maple syrup.
Taste and adjust seasoning according to
preference. Serve immediately.
Nutritional information per serving (based on
½-cup [125 ml] serving) Calories 69 (30% from fat)
carb. 11g pro. 3g • fat 3g • sat. fat 0g • chol. 0mg
sod. 198mg • calc. 40mg • fiber 3g
Old-Fashioned Macaroni
and Cheese
Need we say more??!!
Makes about 15 servings
Cooking spray
1
pound (454 g) elbow macaroni
½
cup (125 ml) unsalted butter
6
tablespoons (90 ml) unbleached,
all-purpose flour
6
cups (1.5 L) whole milk
4
ounces (113 g) Cheddar cheese,
shredded
4
ounces (113 g) mozzarella cheese,
shredded
4
ounces (113 g) Monterey Jack
cheese, shredded
¾
teaspoon (3.75 ml) kosher salt
Dash hot sauce
1 to 2 cups (250 to 500 ml) toasted
breadcrumbs
1. Cook macaroni according to manufacturer’s
instructions. Drain pasta and rinse under
cold water. Toss with some oil to prevent
sticking.
2. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 350°F (180°C). Add
the butter to the pan.
3. Once the butter is melted, stir in the
flour with a nonstick whisk until smooth.
Continue to cook while occasionally
stirring, for about 2 minutes.
4. Continue whisking and slowly pour the milk
into the butter/flour mixture. Turn heat up
slightly and stir mixture occasionally, to
evenly heat. Once mixture comes to a boil,
reduce the heat to maintain a simmer for
about 2 minutes.
5. Keep stirring until the mixture becomes
very thick. When thick, stir in the shredded
cheeses to the mixture. Once all the cheese
has been added, stir sauce well until
homogenous. Stir in salt, hot sauce, and
then the macaroni.
6. Turn the temperature to 300°F (150°C) and
cover. Cook for about 35 minutes.
7. Sprinkle the toasted breadcrumbs over the
top before serving.
Nutritional information per serving (based on 15 servings):
Calories 204 (54% from fat) • carb. 15g pro. 8g • fat
12g • sat. fat 7g • chol. 38mg
sod. 159mg • calc. 204mg • fiber 1g
Polenta
This comforting, slow-cooked polenta can be
served in so many ways. Use it as a creamy
foundation for the Guinness Braised Beef
Shanks or Chicken Cacciatore. Or, allow to
cool until set and cut into squares for grilling.
It is also delicious on its own, topped with
plenty of your favourite shredded cheese.
Makes about 10 servings
4
cups (1 L) water or low-sodium
broth
1
cup (250 ml) polenta
1
teaspoon (5 ml) kosher salt
2
tablespoons (30 ml) unsalted butter
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and add the water or broth,
polenta and salt. Select 400°F (200°C).
Once the liquid comes to a boil, cover and
set to 200°F (95°C).
2. The polenta will take about 3 hours to
completely cook. Stir occasionally while
