Warranty

27
1. Put the pine nuts into the cooking pot of
the Cuisinart
®
Pressure Cooker and select
Brown. Stir over the heat for about 5
minutes, until the nuts are slightly toasted.
2. Add the butter to the pot with the shallots to
slightly sauté and soften.
3. Sprinkle with salt before adding the green
beans, lemon juice and water. Secure the
lid and select High Pressure. Set the time
for 1 minute. When the audible beep sounds,
use Quick Pressure Release. Once pressure
is completely released, the red indicator
will drop.
4. Remove lid and stir together, taste and adjust
seasoning as desired
.
Nutritional information per serving (½ cup):
Calories 64 (73% from fat) • carb. 4g • pro. 2g
fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg
calc. 17mg • fiber 1g
Acorn Squash with
Melted Red Onion
and Sage
A hearty winter side dish.
Makes about 4 cups
2 teaspoons olive oil
1 medium acorn squash, seeded
and cut into wedges
1 medium red onion (about 8 to 9
ounces), cut into wedges
2 teaspoons pure maple syrup
½ teaspoon kosher salt
½ cup chicken stock
1 teaspoon fresh sage leaves,
thinly sliced
1. Put the olive oil into the cooking pot of
the Cuisinart
®
Pressure Cooker. Select
Brown. Once the oil is hot and shimmers
across the pan, add the squash wedges
in a single layer (this will take 2 batches).
Cook until golden, about 2 minutes per
side. Repeat with second batch and then
remove and reserve.
2. Add the onion wedges to the pot and cook
until golden, again about 2 minutes per
side. Once golden, stir in the maple syrup,
salt, and chicken stock. Add the squash
back to the pot, secure the lid and select
High Pressure. Set the time to 3 minutes.
When the audible beep sounds, use Quick
Pressure Release.
3. Once all the pressure has completely
released, the red indicator will drop.
Remove lid and add the sage.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 56 (21% from fat) • carb. 11g • pro. 1g
fat 1g • sat. fat 0g • chol. 0mg • sod. 213mg
calc. 34mg • fiber 2g
Garlic and Herb
Smashed Potatoes
The potato side dish to fit every plate.
Makes 4 to 6 servings
2 tablespoons unsalted butter, divided
2 pounds small red potatoes, halved
lengthwise
2 garlic cloves, sliced
½ teaspoon kosher salt
½ cup chicken broth
¼ cup chopped fresh herbs (any favorite
or combination – parsley, mint,
rosemary, thyme and/or dill)
1. Put 1 tablespoon of the butter into the
cooking pot of the Cuisinart
®
Pressure
Cooker. Select Sauté. Once butter melts,
stir in the potatoes, garlic and salt. Sauté
so that the butter coats all the potatoes
and the garlic softens and becomes
aromatic, about 4 to 5 minutes. Add the
broth and secure the lid. Select High
Pressure. Set the time for 5 minutes.
When the audible beep sounds, use Quick
Pressure Release.
2. Once pressure is released completely,
the red indicator will drop. Remove lid and
strain potatoes. Toss with remaining butter
and chopped herbs. Serve immediately.
Nutritional information per serving
(based on 6 servings)
Calories 175 (30% from fat) • carb. 28g • pro. 4g
fat 6g • sat. fat 4g • chol. 16mg • sod. 226mg
calc. 21mg • fiber 3g