Warranty

21
1 large head escarole, roughly chopped
½ teaspoon kosher salt
1. Put the olive oil into the cooking pot of
the Cuisinart
®
Pressure Cooker and select
Sauté. Once the oil is hot, add the garlic
cloves. Sauté until garlic is fragrant, about
3 to 5 minutes. Add the white beans and
broth. Secure the lid and select Beans. Set
the time for 30 minutes. When time expires,
allow pressure to release naturally.
2. Once pressure has released completely,
remove the lid. Stir in the escarole and salt.
Select Simmer. Cook until escarole has
completely wilted.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (one cup):
Calories 157 (8% from fat) • carb. 26g • pro. 11g
fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg
calc. 128mg • fiber 7g
Pho
Traditional Vietnamese Pho simmers for
hours and is constantly skimmed to create
a deep-flavored, clear broth. Our version is
lighter, but takes a fraction of the time and is
just as comforting
Makes about 12 cups
Broth:
2 pounds beef bones
2 pounds mix of beef shank, oxtail or
short rib
1 onion, halved
2 carrots, cut into 2-inch pieces
1 2-inch piece ginger, unpeeled
2 cinnamon sticks
4 star anise pods
3 cloves
½ bunch cilantro
12 cups water
Soup:
4 tablespoons fish sauce
1 pound flank steak, very thinly sliced
Ingredients for serving:
8 ounces rice noodles, cooked
Fresh basil
Fresh cilantro
Fresh mint
Mung beans
Green onions, thinly sliced
Fresh lime juice
Fish sauce, optional
Chili sauce, optional
Hoisin sauce, optional
1. Add the broth ingredients into the cooking
pot of the Cuisinart
®
Pressure Cooker.
Secure the lid and select Soup. Set the time
for 90 minutes. When time expires, allow
pressure to release naturally.
2. Once pressure is released completely, the
red indicator will drop. Remove the lid. Cool
stock and then strain through a cheesecloth
or fine mesh strainer. Beef may be shredded
and used in the soup, or reserved for
another use. Discard bones, vegetables and
aromatics.
3. When strained stock reaches room
temperature, transfer it to the refrigerator
until the fat rises to the top and solidifies.
Make the soup:
4. When ready to serve, discard the solidified
fat with a spoon and add remaining stock
to the cooking pot and select Sauté. Bring
stock to simmer while preparing the bowls
for serving: Put 1 cup cooked rice noodles,
5 hand-torn basil leaves, 1 tablespoon
hand-torn cilantro leaves, 5 hand-torn mint
leaves, 1 tablespoon mung beans and 1
teaspoon green onions in each bowl.
5. Just before serving, add the fish sauce
and the sliced flank steak to the simmering
stock and switch to Keep Warm. Remove
pot from heat to just cook through the meat.
Add about 2 cups of the hot stock, with
the cooked steak, to each prepared bowl
with a squeeze of lime juice. If desired, stir
in a dash of fish sauce, chili sauce and/or
hoisin sauce. Taste and adjust seasoning as
desired. Serve immediately.
Nutritional information per serving (1 cup):
Calories 777 (36% from fat) • carb. 50g • pro. 68g
fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg
calc. 60mg • fiber 3g