Use and Care Manual

16
RECIPES
Steel-Cut Oats .................. 16
Chicken Stock................... 16
Vegetable Stock ................. 17
Quick Chicken Soup .............. 17
Lentil Soup ..................... 18
Summer Minestrone .............. 18
Vegetarian Bean Chili ............. 19
Mushroom and Farro Soup......... 19
Artichokes with Three Sauces....... 20
Baba Ganoush .................. 21
Mushroom Risotto ............... 21
Black Beans and Rice............. 22
Sautéed Kale ................... 22
Green Beans with Shallots
and Pine Nuts ................... 23
Garlic and Herb Smashed Potatoes . . 23
Honey-Glazed Salmon ............ 23
Peel-and-Eat Shrimp “Boil” ........ 24
Arroz con Pollo .................. 24
Chicken and Vegetable Curry ....... 25
Classic Beef Stew................ 25
Carne Mechada ................. 26
Pineapple Chipotle Pulled Pork Tacos 27
Pork Chops with Peach Apricot Sauce 27
Creamy Rice Pudding ............. 28
“Baked” Apples.................. 28
Steel-Cut Oats
Traditionally, steel-cut oats take care, time and
a watchful eye, but in the pressure cooker it’s
a hands-off, quick task for perfectly cooked,
creamy oats.
Makes 4½ cups
3¾ cups water
1¼ cups steel-cut oats (not quick cooking)
1 tablespoon coconut oil
1 cinnamon stick
¼ cup unsweetened coconut flakes
1 tablespoon real maple syrup
½ cup dried fruit
2 pinches ground nutmeg
Pinch kosher salt
1. Put all of the ingredients into the cooking
pot of the Cuisinart
®
Pressure Cooker.
Secure the lid and select High Pressure.
Set the time for 5 minutes. When the
audible beep sounds, allow pressure to
release naturally.
2. Once pressure has released, completely
red indicator will drop. Remove lid and
remove the cinnamon stick.
3. Stir to combine and serve immediately.
Nutritional information per serving (½ cup):
Calories 131 (26% from fat) • carb. 22g • pro. 3g
fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg
calc. 8mg • fiber 3g
Chicken Stock
This nourishing stock has many uses. Sip it
plain, use it as a base for soups and stews, or
store it in 1-cup containers to cook with or to
warm meals.
Makes about 8 cups
2 pounds chicken parts with bones
2 carrots, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 small onion, cut into about 8 chunks
1 garlic clove
10 parsley stems
2 thyme sprigs
1 teaspoon black peppercorns
1 bay leaf
6 cups water