Cuisinart CMW200 - Convection Microwave Oven User manual

recipes
ConvectionMicrowaveOven
with Grill

breakfasts
EggsBenedict.......................................................4
SimpleHollandaise...................................................5
Arugula,PancettaandTomatoFrittata...................................6
BroccoliandCheddarQuiche..........................................7
BananaPecanCrumbMuffins ..........................................8
DateandWalnutBread................................................9
appetizers
Eggplant Baba Ghanoush. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Marinated Shrimp Skewers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roasted Red Pepper and Eggplant Tapenade . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Spiced Roasted Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
soups
RichChickenStock ..................................................15
Chicken Barley Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Broccoli and Potato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
sauces
MarinaraSauce .....................................................19
Béchamel..........................................................20
CheddarCheeseSauce ..............................................21
2
RECIPES
delicious

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used herein are the trademarks or service marks of their respective owners.
entrées
Chipotle Glazed Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
BakedZitiBolognese ................................................23
Moussaka..........................................................24
Old-FashionedMacaroniandCheese...................................25
Grilled Sausage and Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Chicken and Veggie Burritos with Green Chile. . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
DeepDishPizzawithItalianSausage ...................................28
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Open Faced Reubens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
side dishes
Israeli Couscous with Moroccan Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Stuffed Red Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Steamed Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Tangy Lemon Herb Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
QuinoaSalad.......................................................33
Steamed Asian Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
desserts
Old-Fashioned Yellow Layer Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
RichChocolateFrosting..............................................37
Classic Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
DarkChocolatePudding .............................................39
PoachedPearandPlumTart...........................................40
3

4
EGGS
Benedict
A brunch staple, this dish is sure to please all your guests.
Makes 2 servings
Place bacon slices on a microwave-safe plate lined with
paper towel. Cover bacon with paper towels and place
in the Cuisinart®Convection Microwave Oven with Grill
and microwave on high (PL-10) for 2-minute intervals
until bacon is slightly crisped; reserve.
Place half of the vinegar and water into each of two
6-ounce custard cups. Break an egg into each cup
and gently prick the yolks with a toothpick. Place cups
in oven and microwave for 1 minute on high or until
desired doneness; reserve.
Place split English muffin on grill rack in the upper rack
position and select the first Grill Combination (G-1) and
grill for 5 minutes. Place reserved bacon on each muffin
and grill for an additional minute. Remove muffin and
top each with a poached egg and hollandaise sauce.
Serve immediately.
2 slices canadian bacon
¼ teaspoon white vinegar
2
⁄ 3 cup water
2 large eggs
1 english muffin,
split and toasted
½cup hollandaise sauce
Nutritional information per serving:
Calories 181 (39% from fat) • carb. 13g • pro. 14g • fat 8g • sat. fat 2g • chol. 228mg • sod. 527mg • calc. 68mg • fiber 1g
BREAKFASTS

5
SIMPLE
Hollandaise
Hollandaise sauce can be daunting – making this in your microwave makes it quick and easy. Serve with
fish, vegetables or to make Eggs Benedict.
Makes about 1 cup
Place butter in a microwaveable 1-cup measure. Cover
with waxed paper and place in the Cuisinart®
Convection Microwave Oven with Grill; microwave on
medium power (PL-5) to melt, about 1 minute. Let cool
slightly, about 4 to 5 minutes.
Place egg yolks, lemon juice, water, salt and dry
mustard in a microwaveable 4-cup measure or bowl
with handle. Whisk until emulsified and smooth. Whisk
in melted, cooled butter; whisk until completely
emulsified.
Cook sauce uncovered for 2 minutes on medium-high
(PL-7), stopping to whisk briskly every 20 seconds. The
mixture will begin to thicken at the edges and resemble
a soft custard. Cook until mixture thickens enough to
coat a metal spoon. Serve warm with seafood,
vegetables, or eggs.
If not serving immediately, cover with a round of waxed
paper placed directly on the sauce to prevent a skin
from forming. To reheat, remove waxed paper.
Microwave on medium-low (PL-3) for 2 minutes, stirring
with a whisk after 1 minute of cooking, and again when
cooking is completed.
½ cup unsalted butter,
cut into ½-inch slices
3 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
½ teaspoon kosher salt
¼ teaspoon dry mustard
Nutritional information per serving (2 tablespoons):
Calories 125 (95% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 8g • chol. 111mg • sod. 88mg • calc. 12mg • fiber 0g

6
ARUGULA, PANCETTA, AND TOMATO
Frittata
A twist on the classic BLT ingredients compose this frittata.
Makes 12 servings
Place slices of pancetta in a single layer on a
microwave-safe plate lined with paper towels; cover
with an additional layer of paper towels. Place in the
Cuisinart®Convection Microwave Oven with Grill and
select Express Cook for 3 minutes. Continue to
microwave on high (PL-10) in 1-minute increments until
pancetta is cooked through and lightly crisp, about an
additional 2 to 3 minutes. Remove and reserve. Toss
arugula, garlic, olive oil, pinch of salt and pinch of
pepper together and place in a microwave-safe
measuring cup with the tablespoon of water. Microwave
on high for 45 seconds, stir ingredients together and if
necessary microwave for an additional 10 seconds to
fully wilt all of the arugula. Once wilted, stir in the grape
tomatoes.
Whisk together the eggs, Parmesan, and remaining salt
and pepper. Crumble the pancetta and stir into egg
mixture. Pour off and discard any extra liquid that may
have accumulated with the arugula and then stir the
arugula and tomatoes in with the egg mixture.
Coat a 9-inch microwave-safe pie plate with nonstick
cooking spray and add the egg mixture.
Place on grill rack in the lower rack position and place
in oven. Select Combination Fast Bake at 375°F for 30
minutes. If center seems wet, select Combination Fast
Bake again for an additional 5 minutes. Select the first
Grill Combination (G-1) for 3 to 5 minutes to lightly
brown the top.
Serve immediately.
5 slices pancetta
2 cups arugula
1 garlic clove, chopped
1 teaspoon olive oil
¼ teaspoon plus pinch kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon water
½ cup grape tomatoes, halved
8 large eggs
3 ounces parmesan, shredded
or grated
nonstick cooking spray
Nutritional information per serving:
Calories 117 (62% from fat) • carb. 1g • pro. 10g • fat 8g • sat. fat 4g • chol. 152mg • sod. 356mg • calc. 192mg • fiber 0g

7
BROCCOLI AND CHEDDAR
Quiche
A classic combination – try this delicious quiche for brunch.
Makes 12 servings
Place flour and salt in a Cuisinart®Food Processor fitted
with the metal chopping blade. Process for 10 seconds.
Add butter to work bowl and pulse until the mixture
resembles coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough just forms. Form
dough into 2 flat discs; wrap in plastic and refrigerate
until ready to use.
Roll out one dough disc** to 1⁄8-inch thick to fit a 9-inch
glass pie plate. Fit into pie plate. Chill in refrigerator for
about 20 minutes.
While dough is chilling, preheat Cuisinart®Convection
Microwave Oven with Grill to 350°F on the convection
setting.
Using a fork, prick the dough evenly all over but make
sure not to go entirely through the dough. Line the shell
with parchment and weigh down with dried beans or
rice. Place on grill rack in lower rack position and bake
in preheated oven for 15 to 20 minutes, or until the
dough under the parchment is no longer wet. Remove
the beans/rice and parchment and continue baking until
the shell is golden brown, about an additional 20
minutes. Remove and reserve.
While quiche shell is baking, cut the broccoli into florets
and place on a microwave-safe plate with the water.
Once shell is par-baked, place broccoli in oven and
press 3-minute Express Cook. Toss broccoli and
microwave in 1-minute increments until broccoli is just
cooked through – about 1 to 2 minutes. Roughly chop
broccoli by placing in a Cuisinart Food Processor fitted
with the metal chopping blade; quickly pulse 4 to 5
times.
Preheat oven again to 375°F on convection setting.
Stir together the heavy cream, milk, eggs, yolk, green
onion, salt, pepper and nutmeg; reserve.
Spread ½ of the Cheddar evenly along the bottom of
the partially baked quiche shell and then spread with
the chopped broccoli. Pour the cream mixture over the
broccoli and Cheddar and then top with remaining
Cheddar.
Place quiche on the grill rack in the lower rack position.
Bake for 30 minutes. Allow quiche to rest in the oven for
an additional 15 minutes before removing.
**The second dough disc may either be used within 3
days if refrigerated or it may be wrapped well and
stored in the freezer until needed.
pâte brisée:
2 cups unbleached,
all-purpose flour
1 teaspoon table salt
½ pound unsalted butter, cubed
4 tablespoons ice water
Quiche filling:
½ broccoli head, about ½ pound
1 tablespoon water
1 cup heavy cream
½ cup milk
2 large eggs
1 large egg yolk
¼ cup green onion, chopped
½ teaspoon salt
¼ teaspoon freshly ground pepper
pinch freshly ground nutmeg
3 ounces cheddar, shredded
Nutritional information per serving:
Calories 99 (76% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g • chol. 61mg • sod. 458mg • calc. 90mg • fiber 0g

8
BANANA PECAN CRUMB
Muffins
Makes 6 muffins
Preheat Cuisinart®Convection Microwave Oven with
Grill to 375°F on the convection setting. Lightly coat a
6-regular muffin pan with nonstick cooking spray.
Prepare the crumb topping. In a small bowl, mix the first
6 ingredients together with a fork, reserve.
In a small bowl, mix the flour, baking powder, salt, and
cinnamon; reserve.
Cream the butter with the brown sugar using a
Cuisinart®Stand Mixer on low to medium speed. With
machine running on low add the egg and mix until
incorporated. Stir together the sour cream, milk, and
vanilla and add to the mixer until incorporated; add the
mashed banana. Gently fold in the flour mixture and
nuts using the fold function until all ingredients are
incorporated. Be careful not to over mix. Spoon evenly
into prepared muffin cups and top with the reserved
crumb topping.
Carefully place muffins in the preheated oven on the
grill rack in the lower position. Bake in the preheated
oven for about 15 to 20 minutes, or until a cake tester
inserted comes out clean.
crumb topping:
2 tablespoons unbleached,
all-purpose flour
3 tablespoons packed
light brown sugar
2 tablespoons unsalted butter,
cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
pinch table salt
muffin batter:
1¼ cups unbleached,
all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter,
melted
¼ cup packed light brown sugar
1 large egg
¼ cup sour cream
2 tablespoons milk
¼ teaspoon pure vanilla extract
1 small ripe banana, mashed
¼ cup chopped pecans
Nutritional information per muffin:
Calories 259 (71% from fat) • carb. 15g • pro. 5g • fat 21g • sat. fat 5g • chol. 17mg • sod. 470mg • calc. 80mg • fiber 3g

9
DATE AND WALNUT
Bread
So simple to prepare, this bread is delicious for breakfast or as an afternoon snack.
Makes about 8 to 10 servings
Spray a (8 x 4½ x 2½-inch) loaf pan with nonstick
cooking spray.
Sift the flour, sugar, baking soda, baking powder and
salt together in small mixing bowl; reserve. Place the
chopped dates, butter, and vanilla in a larger mixing
bowl; reserve.
Place the water in a microwave-safe measuring cup and
microwave on high (PL-10) for 2½ minutes in the
Cuisinart®Convection Microwave Oven with Grill. Pour
water over the dates and butter and stir together until
the butter is completely melted. Stir in dry ingredients
until fully incorporated and then stir in the chopped
walnuts.
Pour batter into prepared loaf pan. Preheat oven to
325°F on the convection setting. Place loaf pan on the
grill rack in the lower rack position and bake for 45
minutes. Use a cake tester to test for doneness. If bread
needs more time, bake for an additional 5 minutes.
When done, remove bread from oven and allow to cool
for 10 minutes before removing from pan. Cool
completely before slicing and serving.
nonstick cooking spray
1¾ cups unbleached,
all-purpose flour
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
1 cup chopped dates
¼ cup unsalted butter,
cut into 4 pieces
1 teaspoon pure vanilla extract
1 cup water
½ cup chopped walnuts
Nutritional information per serving (based on 10 servings):
Calories 229 (45% from fat) • carb. 31g • pro. 2g • fat 12g • sat. fat 4g • chol. 12mg • sod. 274mg • calc. 20mg • fiber 2g

10
EGGPLANT
Baba Ghanoush
This version of the Middle Eastern dish works well as a spread for crackers or as a dip for crudités.
Makes about 3¼ cups
Slice eggplant in half, toss with 1 tablespoon of the
olive oil and place skin side down on a microwave-safe
pie plate; cover. Place in the Cuisinart®Convection
Microwave Oven with Grill and microwave on high
power (PL-10) for 10 minutes. Remove cover and select
Combination Fast Bake on 375°F and cook for an
additional 15 minutes. Eggplant should be soft. If
necessary, bake longer on Combination Fast Bake
for an additional 5 to 10 minutes.
When eggplant is cool enough to handle, remove skin
and discard.
Insert the metal chopping blade into a Cuisinart Food
Processor. With the motor running, drop the garlic clove
through the small feed tube to finely chop. Add the
eggplant and pulse to chop, about 10 pulses. Add the
chick peas, lemon juice, tahini, salt, cumin and cayenne
and pulse again until ingredients are incorporated,
about 10 pulses. With motor running add the remaining
olive oil through the small feed tube and process until
smooth. Add the parsley and pulse to incorporate,
about 10 to 12 pulses.
Flavors are best when dip can sit for a few hours. Keep
tightly wrapped in the refrigerator; remove ½ hour
before serving.
1 large eggplant
¼ cup extra virgin olive oil, divided
1 small garlic clove
1 can (15 ounces) chickpeas
1 tablespoon plus 2 teaspoons
fresh lemon juice
¼ cup tahini
1 teaspoon sea salt
1
⁄ 8 teaspoon ground cumin
pinch cayenne pepper
¼ cup fresh parsley
Nutritional information per serving (2 tablespoons):
Calories 40 (62% from fat) • carb. 3g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 120mg • calc. 8mg • fiber 1g
APPETIZERS

11
SPANAKOPITA
These delicious spinach pastries do take some time to prepare – however,
they freeze beautifully and are the perfect party hors d’oeuvre.
Makes 18 to 20 pastries
Place the spinach in a glass bowl or measuring cup to
defrost in the Cuisinart®Convection Microwave Oven
with Grill. Defrost by time (dEF 2) in 5-minute
increments until spinach is completely thawed. Place
defrosted spinach in a tea towel and wring out all
possible moisture over the sink. Place spinach in a
mixing bowl and mix together with egg, green onion,
spices, feta and rosemary.
Place butter in a 2-cup glass measuring cup and lightly
cover. Melt in the microwave by using medium power
(PL-5) and 30-second time increments, stirring butter as
it melts.
Unroll phyllo dough and keep covered with a damp, not
wet towel. Place one sheet on a clean flat surface. Brush
lightly with butter and then lightly sprinkle with
breadcrumbs, repeat with 2 more sheets of phyllo,
layering on top of each other. With a sharp knife or
pizza cutter, cut layered phyllo into 3 strips – each about
2½ inches wide. Place a heaping tablespoon of filling in
the bottom corner of each layered phyllo strip. Fold the
end of the strip on an angle to cover the filling and to
form a triangle. Continue to fold the triangle along the
strip until the end – similar to folding a flag. Butter the
outside well. Repeat process until the remaining filling is
used. Place prepared pastries into two 9-inch square
pans.
Preheat oven to 375°F on the convection setting. Once
preheated, carefully place one pan on the turntable and
the other pan on the grill rack in the upper position.
Bake for 20 minutes until the pastries are golden.
Note: If freezing, thaw before baking.
1 pound frozen spinach
1 large egg
¼ cup chopped green onion
1
⁄ 8 teaspoon freshly grated nutmeg
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
7 ounces feta cheese
¼ teaspoon chopped fresh rosemary
½ cup unsalted butter
1 package phyllo pastry sheets
2
⁄ 3 cup breadcrumbs
Nutritional information per pastry:
Calories 172 (29% from fat) • carb. 24g • pro. 7g • fat 6g • sat. fat 3g • chol. 21mg • sod. 404mg • calc. 146mg • fiber 3g

12
MARINATED SHRIMP
Skewers
These shrimp are so versatile – serve them as an hors d’oeuvre, first course, or light meal.
Makes 4 to 5 servings
Toss the shrimp with all ingredients together in a
stainless mixing bowl. Cover with plastic wrap and
refrigerate for about an hour.
When ready to grill, Preheat Cuisinart®Convection
Microwave Oven with Grill on the second Grill
Combination (G-2) for 10 minutes. Evenly divide shrimp
among 5 to 6 skewers. Place skewers on a 9-inch
microwaveable pie plate and place on the grill rack in
the upper rack position. Place in oven on the second
Grill Combination and set the time for 4 minutes. Flip
the skewers and grill again for an additional 4 minutes.
Allow shrimp to rest in microwave for 1 to 2 minutes
before removing from oven.
Serve with lemon wedges on the side.
1 pound large shrimp,
deveined and rinsed well
2 garlic cloves, crushed
1 scallion, chopped
¼ cup chopped parsley
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon lemon zest
bamboo skewers for grilling
lemons for serving
Nutritional information per serving (based on 5 servings):
Calories 35 (71% from fat) • carb. 1g • pro. 1g • fat 3g • sat. fat 0g • chol. 9mg • sod. 225mg • calc. 16mg • fiber 0g

13
ROASTED RED PEPPER AND EGGPLANT
Tapenade
A delicious combination of flavors – serve as a first course or as a bruschetta topping.
Makes 1½ cups
Place eggplant on a microwave-safe pie plate and cover
with wax paper. Place in Cuisinart®Convection
Microwave Oven with Grill and microwave on medium-
high power (PL-7) for 6 minutes. Remove wax paper and
select Convection Roast at 425°F for 5 minutes. Remove
and reserve.
Preheat oven to 425°F on convection setting. Once
preheated, place peppers directly on grill rack in the
lower rack position and place in oven. Roast for 40
minutes. Remove and place in bowl and cover tightly
with plastic or foil; reserve.
Toss onions, garlic, 1½ tablespoons oil, ¼ teaspoon salt
and pinch of pepper together and place in a 1½ quart,
microwave- and oven-safe casserole. Roast in oven for
40 minutes.
While onions and garlic are roasting, remove and
discard skins from the peppers. Chop the peppers and
eggplant into ¼-inch pieces and place in mixing bowl.
Once onions and garlic are done, toss with eggplants,
peppers, remaining oil, remaining salt and pepper,
basil, capers and balsamic vinegar. Taste and adjust
seasoning accordingly.
½ medium eggplant,
about 5 ounces,
cut into 1-inch
thick strips
2 large red peppers,
seeded and Quartered
½ large red onion,
cut into Quarters
8 garlic cloves
3 tablespoons extra virgin
olive oil, divided
¼ teaspoon plus pinch kosher
salt, divided
¼ teaspoon plus pinch freshly
ground pepper, divided
1 tablespoon fresh basil,
thinly sliced
1½teaspoons capers
1 tablespoon balsamic vinegar
Nutritional information per serving (2 tablespoons):
Calories 87 (68% from fat) • carb. 6g • pro. 1g • fat 7g • sat. fat 1g • chol. 0mg • sod. 380mg • calc. 15mg • fiber 2g

14
SPICED ROASTED
Nuts
Makes 2½ cups
Coat a 9-inch-square pan with nonstick cooking spray.
Toss nuts together in a mixing bowl; reserve.
Place butter in a large microwave-safe measuring cup,
cover and place in the Cuisinart®Convection Microwave
Oven with Grill. Microwave on medium power (PL-5) for
30 seconds; continue to microwave if necessary using
10-second increments until melted. Once melted, stir
the maple syrup, salt, pepper and spices in with the
butter. Pour over nuts and toss ingredients together so
that all of the nuts are well coated. Pour nuts into the
prepared pan.
Preheat oven to 350°F on the convection setting. Place
pan on the grill rack in the lower rack position. Bake in
preheated oven for 15 minutes; toss nuts and then bake
for an additional 10 minutes. Toss nuts again and bake
for an additional 5 minutes if necessary.
Allow nuts to cool completely before serving.
nonstick cooking spray
½ cup raw pecans
½ cup raw almonds
½ cup unsalted, shelled
pistachios
½ cup raw cashews
½ cup raw walnuts
2 tablespoons unsalted butter,
cut into 4 pieces
3 tablespoons pure maple syrup
1½ teaspoons kosher salt
¼ teaspoon white pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cinnamon
1
⁄ 8 teaspoon cayenne pepper
Nutritional information per serving (¼ cup):
Calories 215 (73% from fat) • carb. 9g • pro. 6g • fat 19g • sat. fat 3g • chol. 6mg • sod. 238mg • calc. 39mg • fiber 3g

15
RICH CHICKEN
Stock
Makes 4 cups
Place all ingredients into a 3-quart casserole. Place into
the Cuisinart®Convection Microwave Oven with Grill
and microwave on high (PL-10) for 45 minutes.
Microwave on partial power (PL-3) for 15 minutes.
Strain stock; use immediately or store tightly covered in
refrigerator.
Stock also freezes very well.
2 pounds chicken parts
1 onion, cut into Quarters
1 celery stalk, cut into
2-inch pieces
1 carrot, peeled and cut into
2-inch pieces
1 leek, cut in half lengthwise
1 bay leaf
6 black peppercorns
3 parsley sprigs
1 fresh thyme sprig
5 cups water
½ teaspoon kosher salt
Nutritional information per serving (¼ cup):
Calories 12 (7% from fat) • carb. 2g • pro. 1g • fat 0g • sat. fat 0g • chol. 1mg • sod. 156mg • calc. 10mg • fiber 0g
SOUPS

16
CHICKEN BARLEY
Soup
Makes 5 cups
Place butter and onion into a 3-quart, microwave-safe
casserole and place in the Cuisinart®Convection
Microwave Oven with Grill. Microwave on medium
power (PL-5) for 5 minutes. Add the carrots, garlic and
pinch of salt; place back in microwave on high (PL-10)
for 5 minutes. Add sherry and microwave again on high
for 1½ minutes. Add barley, stock, thyme and remaining
salt and cover the casserole. Microwave on high for 10
minutes and then for an additional 10 minutes on
medium power (PL-5) for 10 minutes. Stir in the pepper,
parsley and microwave again on half power for 10
minutes.
Nutritional information per serving (1 cup):
Calories 157 (22% from fat) • carb. 17g • pro. 11g • fat 4g • sat. fat 2g • chol. 30mg • sod. 892mg • calc. 24mg • fiber 3g
½ tablespoon unsalted butter
½ cup chopped onions,
about 1 small onion
1 medium carrot, cut into
1-inch pieces
1 garlic clove, smashed
¼ teaspoon kosher salt
2½tablespoons sherry
1
⁄ 3 cup pearl barley
3½cups chicken broth
¼ teaspoon fresh thyme,
chopped
¼ teaspoon freshly ground
black pepper
3 sprigs fresh parsley
8 ounces cooked chicken,
shredded

17
FRENCH ONION
Soup
Makes ten 1-cup servings
Place butter in a 3-quart, microwave-safe casserole
dish and place in Cuisinart®Convection Microwave
Oven with Grill. Melt butter by selecting microwave at
medium (PL-5) for 45 seconds; continue to microwave
using 10-second increments until just melted. Add the
onions with a pinch of salt and pepper and microwave
on high (PL-10) for 10 minutes until soft. Once onions
are soft, select Combination Fast Bake at 375°F and
cook onions in 15-minute increments until they have
softened further and are golden in color, about 2 to 3
times. Stir in flour and microwave on high for 10
minutes; Stir and repeat on high for an additional 10
minutes. Stir and add the stock, sherry, remaining salt,
¼ teaspoon pepper, thyme, and bay leaf; microwave
for 10 minutes. Stir once more and microwave for 20
minutes; halfway through cooking time cover the
casserole.
Top the soup with a layer of the sliced bread and then
top with the shredded cheese. Select the first Grill
Combination (G-1) for 5 to 8 minutes until cheese
is melted and golden.
5 tablespoons unsalted butter,
cut into 5 pieces
2 pounds onions, sliced
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground
black pepper, divided
1 tablespoon unbleached,
all-purpose flour
4 cups beef stock
1
⁄ 3 cup dry sherry
1 teaspoon chopped fresh thyme
1 bay leaf
½ baguette, cut into ½-inch slices
8 ounces gruyère, shredded
Nutritional information per serving (1 cup):
Calories 214 (57% from fat) • carb. 12g • pro. 9g • fat 13g • sat. fat 8g • chol. 40mg • sod. 390mg • calc. 249mg • fiber 1g

18
BROCCOLI AND POTATO
Soup
A lighter version of cream of broccoli – this soup is just as delicious and so satisfying.
Makes 5 cups
Place olive oil, garlic and onion with a pinch of salt and
pepper into a 3-quart, microwave-safe casserole. Place
casserole into the Cuisinart®Convection Microwave
Oven and Grill and microwave on high (PL-10) for 5
minutes.
Add the broccoli stems, potatoes, an additional pinch
of salt and pepper and microwave again on full power
for 5 minutes. Stir in the sherry and microwave for 1
minute. Stir in the broth, cover casserole and microwave
for 10 minutes, so that liquid comes to a boil. Add the
broccoli florets, zest, and remaining salt and pepper
and microwave uncovered for 7 minutes, until all
ingredients are tender.
Stir in the Parmesan. Taste and adjust seasoning
accordingly.
1½ tablespoons olive oil
1 garlic clove, finely chopped
½ small onion, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
1 pound broccoli, cut into florets
and stems cut into ½-inch slices
½ pound white potatoes, peeled
and cut into ½-inch pieces
1½ tablespoons dry sherry
3 cups vegetable stock
½ teaspoon lemon zest
1½ tablespoons grated parmesan
Nutritional information per serving (1 cup):
Calories 136 (21% from fat) • carb. 19g • pro. 6g • fat 3g • sat. fat 1g • chol. 5mg • sod. 939mg • calc. 127mg • fiber 4g

SAUCES
19
MARINARA
Sauce
A simple, all-purpose red sauce that is so easy to prepare.
Makes 6 cups
Place oil and onion in a 3-quart microwave-safe
casserole dish and place in Cuisinart®Convection
Microwave Oven with Grill. Microwave on high (PL-10)
for 3 minutes. Add the garlic and microwave again for
an additional minute. Add remaining ingredients and
microwave on high for 25 minutes. Stir and taste. Adjust
seasoning accordingly.
2 tablespoons olive oil
1 yellow onion, about 10 to 11
ounces, chopped
5 garlic cloves, chopped
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 cans (28 ounces each)
plum tomatoes, roughly chopped
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
10 basil leaves
Nutritional information per serving (½ cup):
Calories 35 (57% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g • chol. 0mg • sod. 219mg • calc. 8mg • fiber 0g

20
BÉCHAMEL
A simple yet delicious sauce that pairs well with fish, vegetable and egg dishes.
Makes 3 cups
Place butter in a 1½-quart microwave-safe casserole.
Place in Cuisinart®Convection Microwave Oven with
Grill and microwave on medium (PL-5) for 45 seconds,
then microwaving in 10-second intervals on medium
until butter is melted. Stir in the flour with a whisk and
microwave again on medium (PL-6) for 1 minute. Whisk
in milk and microwave on high (PL-10) for 5 minutes;
whisk mixture well, being sure to get into the corners.
Repeat 2 more times, whisking well each time until
mixture has thickened considerably. Once sauce is thick,
stir in the salt, white pepper and nutmeg.
¼ cup unsalted butter
4 tablespoons unbleached,
all-purpose flour
3 cup whole milk
¼ teaspoon kosher salt
pinch white pepper
pinch freshly ground nutmeg
Nutritional information per serving (¼ cup):
Calories 78 (66% from fat) • carb. 5g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg • sod. 74mg • calc. 70mg • fiber 0g