Cuisinart PSC-350C Service manual

Programmable Slow Cooker PSC-350C
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
INSTRUCTION AND RECIPE BOOKLET
Countertop
Cooking
®

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY SPECIAL CORD SET INSTRUCTIONS A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. NOTICE This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
CONTENTS Important Safeguards.................. 2 Introduction ......................... 3 Features and Benefits ................. 4 Assembly Instructions ..................4 Operation
Cooking WITH the Timer .............. 5 Cooking Guidelines ..................6 Cooking without Timer ................7
Cleaning and Maintenance ............. 7 Slow Cooker Cookbook................ 8 Warranty Information ................. 69
INTRODUCTION Now you can prepare your favourite meals hours before mealtime. Just set it and forget it and it will prepare your dish exactly how you want it – then keep it warm until you’re ready to eat. The 24-hour LCD countdown timer ensures precise cooking and tells everyone when dinner will be ready. The 3.5-quart (3.3 L) capacity is the ideal size for any countertop, with enough room to cook all of your favourite meals. Discover the joy of cooking slow!
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed:
1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use
and before cleaning. Allow to cool before putting on or taking off parts.
3. Do not touch hot surfaces; use handles
or knobs.
4. To protect against risk of electrical shock,
do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid.
5. To avoid possible accidental injury,
close supervision is necessary when any appliance is used by or near children.
6. Do not operate any appliance with
a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to Customer Service (see Warranty for details) for examination, repair or mechanical or electrical adjustment.
7. The use of attachments not
recommended by Cuisinart may cause fire, electrical shock, or risk of injury.
8. Do not use outdoors or anywhere that
the cord or unit housing might come into contact with water while in use.
9. Do not use the slow cooker for anything
other than its intended use.
10. To avoid the possibility of the slow
cooker being accidentally pulled off work area, which could result in damage to the slow cooker or personal injury, do not let cord hang over edge of table or counter.
11. To avoid damage to cord and possible
fire or electrocution hazard, do not let cord contact hot surfaces, including a stove.
12. Extreme caution must be used when
moving a slow cooker containing hot oil or other hot liquids.
13. Do not place on or near a hot gas or
electric burner, or in a heated oven.
14. Do not operate slow cooker in water or
under running water.
15. Avoid sudden temperature changes, such
as adding refrigerated foods to a heated pot.
16 CAUTION: TO REDUCE THE RISK OF
ELECTRIC SHOCK, COOK ONLY IN THE CERAMIC POT PROVIDED OR IN CERAMIC CONTAINERS PLACED ON THE COOKING RACK IN THE PROVIDED CERAMIC POT. DO NOT USE METAL CONTAINERS.
17. CAUTION: A heated ceramic pot may
damage countertops or tables. When removing the hot ceramic pot from the slow cooker, DO NOT place it directly on any unprotected surface. Always set the hot pot on a trivet or a rack.
18. To disconnect, press the On/Off button,
and then remove the plug from the wall outlet.
19. Do not operate your appliance in an
appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
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OPERATION
Your Cuisinart®Slow Cooker cooks food
automatically once you set the time and the desired cooking mode. When time expires, the unit automatically switches to Warm setting.
Cooking WITH the Timer:
1. Place the unit on a clean, dry counter. 2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on.
6. To turn unit on, press On/Off button. The
On/Off red indicator light and colon (:) on the LCD display will flash.
7. Set the desired cooking time by pushing the
+ or - button. The timer ranges from 00:00 to 24:00 hours.
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30-minute increments or press the - button
to decrease time in 30-minute increments.
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automatically in 30-minute steps.
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00:00.
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indicator will still flash.
8. Set the desired cooking mode by pressing
the High, Low or Simmer button. Refer to the chart of cooking table guidelines on page 6 for more information.
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the LCD will stop flashing and unit will begin cooking.
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another mode button.
9. Once cooking time has expired, the unit will
automatically switch to Warm setting. The indicator next to Warm will light and remain on Warm for 8 hours. When the Warm time expires, the unit will beep for 5 seconds and turn off automatically.
10. To turn the unit off manually, press the On/
Off button.
11. When cooking is complete lift ceramic pot
carefully, using potholders.
FEATURES AND BENEFITS
1. Glass Lid
See-through glass lid keeps ingredients moist.
2. Ceramic Pot
3½-quart (3.3 L) oval ceramic pot. Stick resistant and dishwasher safe for easy cleaning.
3. Stainless Steel Housing 4. Side Handles 5. Low, High, Simmer and
Warm Buttons Press to set your desired cooking mode.
6. Timer Control Buttons
Press to set your cook time, up to 24 hours.
7. LCD Display with Setting Indicators
Blue LCD display shows the remaining cook time, as well as the current cooking setting.
8. On/Off Button
Press to turn the unit on and off.
9. BPA Free (not shown)
All parts that come into contact with food are BPA free.
ASSEMBLY INSTRUCTIONS
TO USE YOUR CUISINART®SLOW COOKER:
1. Carefully unpack the Slow Cooker.
2. Wash the ceramic pot and glass lid in warm,
soapy water. Rinse well and dry thoroughly.
3. Wipe all interior and exterior surfaces of the
Slow Cooker base with a soft, damp cloth.
4. Place ceramic pot in the base of the unit. 5. Place the lid on top of the ceramic pot. 6. Plug in power cord. Your slow cooker is now
ready for use.
1 3
4
5 8 2 6 7
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COOKING GUIDELINES Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of
dishes. You will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re
starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and ready when you’d like to eat.
Setting Guidelines Recipes
Temp.
Timer
High
This is the setting to use when you don’t have time for a long, slow cook. It’s also the setting to select when “baking” in your slow cooker.
Potatoes, casseroles,
puddings, rolls 212˚F (100˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Low
Low is the standard slow cooker temperature, and is ideal for foods that you start in the morning before work, and enjoy at the end of your day.
Braises, roasts, stews,
ribs, casseroles,
shanks, chops, less
tender cuts of meat,
soups
200˚F (93˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Simmer
The longer the cooking time, the more flavours blend together and intensify.
Soups, stews, stocks 185˚F (85˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Warm
Do not use this setting to cook food or as a cooking function. This setting is intended only for use with preheated foods.
----
165˚F (74˚C)
Programmable
up to 24 hours,
or defaults to 8 hours
Cooking WITHOUT the Timer
If no timer is set in conjunction with any cooking setting, the selected cooking setting of High, Low or Simmer will default to 24-hour cooking time. 1. Place the unit on a clean, dry counter. 2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on.
6. To turn unit on, press On/Off button. The
On/Off indicator red light and colon (:) on the LCD display will flash.
7. Set the desired cooking mode by pressing
the High, Low or Simmer button. Refer to the chart of cooking table guidelines on page 6 for more information.
8. When the desired cooking mode is selected,
indicator next to Low, High or Simmer will light to denote the unit is the selected cooking mode, and the LCD will read On.
NOTE: The cooking mode can be overridden
by pressing any other mode buttons.
9. Once the 24-hour default cooking time has
expired, the unit will beep for 5 seconds then turn off automatically.
10. To turn the unit off manually, press the On/
Off button.
11. When cooking is complete lift ceramic pot
carefully, using potholders.
CLEANING AND MAINTENANCE Unplug your Cuisinart®Slow Cooker and allow it
to cool before cleaning. Never immerse the unit in water or other liquid. To clean the housing and control panel, simply wipe with a clean damp cloth and dry before storing. Wash ceramic pot and lid with warm soapy water and rinse thoroughly, or clean in the upper rack of the dishwasher. Dry all parts after use. If food sticks to the surface, fill pot with warm soapy water and allow to soak before cleaning. NOTE: If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush. Any other servicing should be performed by an authorized service representative.
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Introduction
Get ready to slow down and enjoy meals!
Your Cuisinart®Slow Cooker is designed to have
your favourite one-pot recipes ready and waiting for you.
Slow cooking is a traditional method that tenderizes meats
and melds flavours for delicious, effortless dishes.
And it's the perfect size for making any meal for any occasion...
you can even prepare desserts! Easy to operate, easy to serve from,
and easy to clean... Enjoy!
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Slow Cooker
Cookbook
traditional to gourmet recipes
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Tips & Hints
11 - 12
Import nt Guidelines
13
S ggeste Foods
14
Recipes
15-68
Soups & Stocks
17-26
Stews & Chilis
27-33
Entrées & Sauces
34-51
Side Dishes
52-61
Desserts & More
62-68
Contents
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Tips & Hints
›Before food is added, the ceramic pot may be lightly coated with cooking
spray so cooked foods release more easily.
›Root vegetables such as carrots and potatoes will take longer to cook. Either
cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables.
›Ground meats and uncooked sausages should always be browned and
drained before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavour and visual appeal). If brown- ing the night before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking.
›Browning meats (roasts, chops, cubes for stews) and poultry adds flavour and
colour to the finished dishes. It also helps cook out some of the fat.
›In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
›If you are not ready to serve food immediately, switch to the Warm mode to
hold foods until ready to serve.
›Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
›Each time you remove the lid, you will lose heat and will need to add 15 to
20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in.
›If using frozen foods, thaw completely before adding to Slow Cooker. ›Dried beans should be soaked overnight, then rinsed, drained and rinsed
again before cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to your favourite recipes.
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›Cooking ground meats in the Slow Cooker without browning them first is
not recommended, as ground meat has a high incidence of bacterial contami- nation. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cui- sinart® Food Processor and is cooked in a simmering water bath on the High
Setting. When we tested with a probe thermometer, the Paté had reached safe food cooking temperature.)
›Most of the recipes in this book are cooked on Low using the timer function,
to allow you maximum freedom to go on to do other tasks. Most meats are bet- ter when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half.
To adapt your own recipes to the Slow Cooker:
›For most recipes, reduce the cooking liquid by at least 50% (soups are the
exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began.
›In most cases, all ingredients can go in the Slow Cooker at once and can cook
all day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavour. Browning meats adds to their taste and visual appeal, and helps to remove fat.
›Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket,
tip roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as boneless, skinless chicken breast or “new generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker (page 14).
›Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking.
›When making soups, add solid ingredients to Slow Cooker and then liquid to
cover. If a thinner soup is desired, add more liquid to taste.
›If your recipe calls for precooked pasta – UNDERCOOK it. ›Add cooked rice to recipes during last hour of cooking.
Important Guidelines
›The Slow Cooker should always be at least half full for best cooking results;
however, the Slow Cooker should never be more than three-quarters full (about 1 inches [3.8 cm] from the top rim).
›Because the Slow Cooker heats and cooks at low temperatures, food should
be at room temperature before it goes into the cooker. If the food is refrigerator temperature, add 30 minutes to your projected cooking time.
›Any left over food should be removed from the ceramic pot and stored in
plastic containers up to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria
could develop during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe container on a stovetop, or in an oven or microwave.
›Do not place the hot ceramic pot directly on a table or countertop. ›Do not add frozen food such as meat or vegetables to Slow Cooker dishes.
Heat to room temperature before adding.
›For food safety reasons, whole chickens should not be cooked in a Slow
Cooker. They may not reach safe temperature in the proper amount of time.
›Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while
food is cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot
from the base after cooking.
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Suggested Foods
Meats Bee Ve Choose cuts that are full of flavour and benefit from braising.
› Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast › Chuck shoulder steak › Veal shanks
Por Less tender cuts work best – the lean “new generation pork” may become dry
when cooked in Slow Cooker.
› Boston butt roast › Pork shoulder pieces › Sausages › Country-style pork ribs (bone-in) › Pork shoulder or blade roast
LbChoose flavourful cuts that benefit from braising to tenderize.
› Lamb shoulder › Lamb stew meat › Lamb shanks
Po ltr Best choice: dark meat – bone-in and skinless. Breast meat can become dry
in texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Ga e Game generally tends to be less tender so it is perfect for the Slow Cooker.
› Venison roasts or stew meat › Pheasant, duck thighs and legs
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Recipes
Sou S o s › Beef Stock ...................................................17
› Chicken Stock ............................................... 18
› Roasted Vegetable Stock ....................................... 19 › Spanish Bean Soup with Chorizo ................................20
› Cuban Black Bean Soup ....................................... 21 › Carmelized Onion Soup .......................................22
› Sausage & Lentil Soup with Tortellini ............................. 23
› Curried Yellow Pea Soup.......................................24
› Classic Spilt Pea Soup ......................................... 25
› Tomato Soup ................................................ 26
Stew C i
› White Chili with Chicken ...................................... 27
› Beef Chili for a Crowd .........................................28
› Heart Smart Turkey Chili ...................................... 29
› Corn and Green Chili Chowder ................................. 30
› Veal Stew with Mushroom and Artichokes ......................... 31 › Mediterranean Seafood Stew ................................... 32
› Seafood Chili ................................................ 33
Eée S e › Chicken Cacciatore ........................................... 34
› Lemon Chicken with Rosemary ................................. 35
› Chicken with 90 Cloves of Garlic................................. 36
› Barbecue Beef Brisket ......................................... 37
› Barbecue Sauce .............................................. 38
› Dilled Pot Roast .............................................. 39
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(continued)

› Corned Beef with Vegetable .................................... 40
› New England Short Ribs .......................................42
› Pulled Pork Barbecue ......................................... 43
› Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
› Slow Cooked Lamb Shanks with White Beans .....................46
› Penne Lasagna ..............................................48
› Macaroni with Four Cheeses ....................................50
› Tomato Sauce ................................................51
Side Di e › New Potatoes with Rosemary ................................... 52
› "Almost" Baked Potatoes ....................................... 52
› Warm Baked Potato Salad...................................... 53
› Butternut Squash & Mushroom Scallop ........................... 54
› Ratatouille .................................................. 55
› Roasted Beet Salad ........................................... 56
› Stewed Green Beans & Tomatoes ................................ 57
› Succotash ................................................... 58
› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
› Vegetable Tian ..............................................60
› Wild Mushroom Ragout ....................................... 61
De e & Mo e › Ginger Poached Pears .........................................62
› Honey Yogurt Cream ......................................... 63
› Chocolate Glaze ............................................. 63
› Stewed Rhubarb ............................................. 64
› Baked Apples ............................................... 65
› Winter Fruit Crisp ...........................................66
› Mulled Cider ................................................ 67
› Irish Oatmeal ................................................ 68
Beef Stock
2 pounds (1 kg) beef and/or
veal bones
1 pound (500 g) beef chuck or
other stew beef, cut into 1-inch (2.5 cm) cubes
1 large carrot, peeled,
cut into 3-inch (7.5 cm) lengths
1 celery rib, cut into 3-inch
(7.5 cm) lengths
1 large onion, peeled and quartered 2 tablespoons (30 ml) olive or
vegetable oil
6 fresh chives 6 parsley sprigs 6 thyme sprigs 3 garlic cloves 12 peppercorns
Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher’s twine. Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 6 cups (1.5 L) cold water. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze. Hint: Freeze in 1-cup (250 ml) amounts to thaw and use.
Nutritional information per serving (1 cup [250 ml]):
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
Makes 6 cups (1.5 L)
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SOUPS/STOCKS

Chicken Stock
3 pounds (1.5 kg) chicken wings
and/or backs
1 medium onion, peeled and
quartered
1 celery rib, cut into 2-inch (5 cm)
lengths
1 carrot, peeled, cut into 2-inch
(5 cm) lengths
1 leek, trimmed, halved lengthwise,
cleaned
1 parsnip, peeled, cut into
2-inch (5 cm) lengths
1 bay leaf 6 black peppercorns 3 parsley sprigs 3 thyme sprigs 6 cups (1.5 L) water
Makes 6 cups (1.5 L)
Rinse chicken and drain. Place in ceramic pot of Cuisinart®Slow Cooker along with
the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Press on/off button to turn unit on. Set timer to 3 hours and press High; once slow cooker switches to Warm set time for 4 hours and press Simmer. Slow cooker will automatically switch to Warm, when cooking time has elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6 months. Hint: Freeze chicken stock in 1-cup (250 ml) containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavour to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F (200°C). Place wings in a Cuisinart®Roasting Pan. Roast in
preheated oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for an additional 10 to 15 minutes, until vegetables are browned.
Nutritional information per serving (1 cup [250 ml]):
Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg
Roasted Vegetable Stock
2 large carrots, peeled, cut into
3-inch (7.5 cm) lengths
2 leeks, roots removed, trimmed
to include 2 inches (5 cm) of green, cut in half lengthwise and cleaned
1 celery rib, cleaned, cut into
3-inch (7.5 cm) lengths
1 large onion (6 ounces [170 g]),
peeled, quartered
1 parsnip, peeled, cut into
3-inch (7.5 cm) lengths
1 large red or yellow bell pepper,
cored, seeded and quartered
6 ounces (170 g) portobello
mushrooms, cleaned, sliced
4 garlic cloves 2 tablespoons (30 ml) extra virgin
olive oil
6 thyme sprigs 6 fresh chives 12 peppercorns
Makes 6 cups (1.5 L)
Preheat oven to 450°F (230°C). Arrange vegetables and garlic on large baking sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely. Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine. Transfer the roasted vegetables and accumulated juices, scraping up and including the flavourful browned bits from the pan, to the ceramic pot of the Cuisinart®Slow
Cooker. Add the bundle of herbs, peppercorns, and 6 cups (1.5 L) water. Cover and press the on/off button to turn the unit on. Set the time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain vegetables from stock and discard. Cover and refrigerate stock until ready to use.
Nutritional information per serving (1 cup [250 ml]):
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g
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SOUPS/STOCKS
SOUPS/STOCKS

Spanish Bean Soup
with Chorizo
¼ pound (125 g) dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces
[230 - 280 g]) or leftover ham bone
6 ounces new potatoes
(1- to 1½-inch size [2.5 to 3.75 cm]), halved or quartered
3 teaspoons (15 ml) olive oil,
divided
6 ounces (170 g) onions, chopped ¼teaspoon (1 ml) saffron threads 1 garlic clove, peeled and chopped 6 cups (1.5 L) water 6 ounces (170 g) chicken or
turkey chorizo, chopped (or hot sausage, crumbled, or kielbasa, chopped)
Makes 8 cups (2 L)
Soak chickpeas overnight in water to cover by 3 inches (7.5 cm). Drain and rinse. Place in ceramic pot of Cuisinart®Slow Cooker with ham hock or ham bone and
potatoes. Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart®skillet over
medium heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer. Add onion mixture to slow cooker with 6 cups (1.5 L) water. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow Cooker switches to Warm, set time for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Heat remaining 1 teaspoon (5 ml) oil in skillet over medium-high heat. Brown chorizo, then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water.
Nutritional information per serving (1 cup [250 ml]):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
Cuban Black Bean Soup
1 pound (500 g) dried black beans 1 ham hock 5 cups (1.25 L) chicken stock 1½cups (375 ml) chopped onion ¾cup (175 ml) chopped red
pepper
3 garlic cloves, peeled and chopped 1½tablespoons (25 ml) oregano
¼teaspoon (1 ml) cayenne pepper 1 bay leaf ½teaspoon (2 ml) kosher salt ½tablespoon (7 ml) red wine
vinegar
3 tablespoons (45 ml) dry sherry
Makes 8 cups (2 L)
Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours or more) in water to cover by 3 inches (7.5 cm). Drain and rinse. Place beans in ceramic pot of the Cuisinart®Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard bay leaf. Remove ham hock; let cool. When cool enough to handle, remove meat, chop and reserve. Stir in salt. Use a potato masher or Cuisinart®Hand Blender on Low speed with a gentle
up-and-down motion to mash/purée beans. * You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.
* You may also transfer the beans to a blender to purée.
Nutritional information per serving (1 cup [250 ml]):
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
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SOUPS/STOCKS SOUPS/STOCKS

Caramelized Onion Soup
2½pounds (1.1 kg) onions, peeled
and sliced
1½tablespoons (25 ml) unsalted
butter, melted
1½ tablespoons (25 ml) extra virgin
olive oil
¾teaspoon (3.75 ml) kosher salt
1½tablespoons (25 ml) unbleached
all-purpose flour
¾tablespoon (12 ml) brown sugar 4 cups (1 L) meat stock (half
chicken and half beef is fine), hot
1½tablespoons (25 ml) Port
Makes about 6 cups (1.5 L)
Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart®Slow
Cooker. Cover and press the on/off button to turn the unit on. Set time for one hour and press high. Once time switches to Warm, set time for 5 hours and press Low to cook until nicely browned. Stir every hour so the onions colour evenly. When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for 2 hours longer. Stir in Port. Serve soup with slices of toasted French bread, topped with melted Parmesan.
Nutritional information per serving (¾ cup [175 ml] without cheese):
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g
• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g
Sausage & Lentil Soup
with Tortellini
¾tablespoon (12 ml) extra virgin
olive oil
1 pound (500 g) turkey or chicken
Italian sausage links
8 ounces (230 g) mushrooms,
cleaned and quartered
¾cup (175 ml) dried brown lentils,
rinsed and drained
8 ounces (230 g) yellow onions,
peeled and chopped
8 ounces (230 g) carrots, peeled,
thickly sliced
2 garlic cloves, peeled and chopped ¾tablespoon (12 ml) basil 1½teaspoons (7 ml) thyme ¾ounce (20 g) sun-dried tomatoes
(not in oil), slivered
4½cups (1.12 L) low-sodium
chicken stock or broth
6 ounces (170 g) cheese-filled
tortellini (refrigerated)
Makes 8 cups (2 L)
Heat the olive oil in a Cuisinart®12-inch (30 cm) nonstick skillet over medium-high
heat. When hot, add the sausage in a single layer and brown evenly on all sides, about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook until brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into ½-inch (1.25 cm) slices. Place the lentils in the ceramic pot of the Cuisinart®Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine. Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced sausages and any accumulated juices. Add the chicken stock. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 5 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Forty-five minutes before serving, reset the temperature to High – if soup is very thick, add up to 2 cups (500 ml) water. After 15 minutes, add the tortellini. Cover and cook for an additional 30 minutes, until the tortellini are tender and cooked. Serve with freshly grated Parmesan.
Nutritional information per serving (1 cup [250 ml], without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
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SOUPS & STOCKS SOUPS & STOCKS

1 tablespoon (15 ml) unsalted
butter
4 ounces (115 g) onion, peeled
and chopped
1 garlic clove, peeled and chopped 1 piece ginger (1-inch [2.5 cm])
peeled, cut into quarter-size pieces
1 tablespoon (15 ml) jalapeño
pepper, cored, seeded and chopped
½tablespoon (7 ml) curry powder ¼teaspoon (1 ml) cumin seed ½pound (250 g) yellow split peas,
rinsed
4 ounces (115 g) red potatoes, skin
on, quartered
4 ounces (115 g) mushrooms,
halved
4 ounces (115 g) baby carrots 4 ounces (115 g) parsnips, peeled
and cut into 1-inch (2.5 cm) slices
4 ounces (115 g) cauliflower,
separated into 1½-inch (3.75 cm) florets
3 tablespoons (45 ml) brown rice 2 cups (500 ml) vegetable stock or
Roasted Vegetable Stock (page 19 )
1½cups (375 ml) water
Makes 6 cups (1.5 L)
Melt butter over medium-high heat in a 10-inch (25 cm) Cuisinart®nonstick skillet.
Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger, jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic pot of Cuisinart®Slow Cooker.
Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow cooker; stir. Add stock and water. Cover and press on/off button to turn the unit on. Set time to 7 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Nutritional information per serving (1 cup [250 ml]):
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g
Classic Split Pea Soup
2 garlic cloves, peeled 6 ounces (170 g) onion, peeled and
cut into 1-inch (2.5 cm) pieces
1 celery rib, top off, cut into 1-inch
(2.5 cm) pieces
8 ounces (230 g) all-purpose
potatoes, peeled and cut into 3-inch (7.5 cm) lengths
8 ounces (230 g) carrots, peeled
and cut into 3-inch (7.5 cm) pieces
1 pound (500 g) green split peas,
rinsed
6 cups (1.5 L) chicken stock
(page 18)
1 12-ounce (340 g) ham hock
(or roasted turkey leg)
1 teaspoon (5 ml) freshly ground
pepper
1 tablespoon(15 ml) thyme ¼cup (50 ml) dry sherry
Makes 8 servings
Fit the metal chopping blade in the Cuisinart®Food Processor. With motor running,
drop garlic through feed tube and finely chop. Add onion and celery; pulse 7 to 8 times to chop. Transfer to ceramic pot of the Cuisinart®Slow Cooker.
Fit food processor with 4-mm slicing disc. Insert potatoes into large feed tube and slice. Repeat with carrots. Add to slow cooker. Add peas, stock, ham hock, pepper and thyme. Cover and press the on/off button to turn the unit on. Set time for 2 hours and press High; when slow cooker switches to Warm, set time for 6 to 7 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. To serve, remove ham hock and discard bone; chop meat, and return it to soup. Stir in sherry. Note: If you do not have a food processor, you may chop and slice the vegetables by hand.
Nutritional information per serving:
Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g
Curried Yellow Pea Soup
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SOUPS & STOCKS SOUPS & STOCKS

Tomato Soup
3 cans (14 ounces [400 g] each)
diced tomatoes, juices drained
2 garlic cloves peeled, chopped 1 small onion, peeled, chopped 1 medium carrot, chopped 1 medium stalk celery,
tops removed, chopped
3 cups (750 ml) chicken or
vegetable stock
1 bay leaf ½teaspoon (6 ml) dried basil ¼teaspoon (1 ml) thyme
Makes 6 servings
Place tomatoes, garlic, onion, carrot and celery in the ceramic pot of the Cuisinart®
Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the on/ off button to turn the unit on. Set time 6 hours and press Simmer, until vegetables are tender. Slow cooker will automatically switch to Warm when cooking time has elapsed. Serve as is for a rustic soup, or purée with a Cuisinart®Hand Blender or blender for a
more refined one.
Nutritional information per serving:
Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g
White Chili with Chicken
½pound (250 g) white beans cooking spray 1 tablespoon (15 ml) good quality
olive oil
1½cups (375 ml) chopped onions 1 tablespoon (15 ml) chopped
garlic
4 cups (1 L) chicken stock, nonfat,
low-sodium
1 pound (500 g) chicken breast
meat, cut into 1-inch (2.5 cm) cubes
½cup (125 ml) prepared salsa
verde (from a jar)
1½teaspoons (7 ml) ground cumin 1 teaspoon (5 ml) oregano ¾teaspoon (3.75 ml) coriander ½-¾teaspoon (2 ml to 3.75 ml)
kosher salt
¼teaspoon (1 ml) freshly ground
white pepper
1½jalapeño peppers, cored, seeded
and minced (optional)
1 cup (250 ml) cut white or yellow
corn, (thawed if frozen)
8 lime wedges
Makes 8 cups (2 L)
Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches (7.5 cm). Drain and rinse. Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with cooking spray. Heat
oil in a Cuisinart®10-inch (25 cm) skillet over medium heat. Add onions and garlic.
Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 4 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. One half hour before serving, turn heat to High; stir in corn. Serve with wedge of lime. Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.
Nutritional information per serving (1 cup [250 ml]):
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
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STEWS & CHILISSOUPS & STOCKS

Heart Smart Turkey Chili
2 tablespoons (30 ml) extra virgin
olive oil, divided
2 pounds (1 kg) lean ground
turkey (7% fat)
3 garlic cloves, peeled and finely
chopped
¾pound (375 g) Spanish onions,
peeled and chopped
3 tablespoons (45 ml) chili powder ½tablespoon (7 ml) ground cumin ¾teaspoon (3.75 ml) ground
allspice
¾teaspoon (3.75 ml) ground
cinnamon
¾ teaspoon (3.75 ml) ground
coriander
¾ teaspoon (3.75 ml) oregano 1 can (14 ounces [400 g] each)
diced tomatoes
½red bell pepper, cut into
1½x ¼-inch (3.75 x 0.6 cm) strips
½yellow bell pepper, cut into
1½x ¼-inch (3.75 x 0.6 cm) strips
½cup (125 ml) unsalted, nonfat,
low-sodium chicken stock
1 tablespoon (15 ml) wine vinegar 1 bay leaf
½teaspoon (2 ml) kosher salt
Makes about 8 cups (2 L)
Heat one teaspoon olive oil in a Cuisinart®12-inch (30 cm) skillet over medium-high
heat. Add 1/³of the turkey to the pan and cook until brown, breaking up clumps with
the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the Cuisinart®
Slow Cooker. Brown the remaining meat with one teaspoon oil, in two more batches. Heat the remaining one tablespoon of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about 5 minutes. Transfer onion mixture to the slow cooker. Stir in diced tomatoes, peppers, chicken stock, wine vinegar, bay leaf, and salt. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Serve with chili condiments– shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped tomato, chopped onions, chopped peppers and warm cornbread.
Nutritional information per serving (1 cup [250 ml]):
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
Beef Chili for a Crowd
cooking spray 1½teaspoons (7 ml) good quality
olive oil
¾pound (375 ml) onions, peeled
and finely chopped
3 cloves garlic, peeled and minced 1 teaspoon (5 ml) kosher salt ½teaspoon (2 ml) freshly ground
pepper
1½pounds (750 g) lean ground beef ¼cup (50 ml) chili powder 2 teaspoons (10 ml) oregano 2 teaspoons (10 ml) cumin ½tablespoon (7 ml) paprika ½red pepper, cored, seeded,
chopped
½green pepper, cored, seeded,
chopped
½yellow pepper, cored, seeded,
chopped
1 can (14 ounces [400g]) diced to-
matoes, juices drained, separated
1 can (3 ounces [85 g]) tomato
paste, salt-free
1½tablespoons (25 ml) red wine
vinegar
2 cans (15–16 ounces [425 to
455 g] each) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans)
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with
cooking spray. Heat a Cuisinart®12-inch (30 cm) nonstick skillet over medium-high
heat and add ½teaspoon (2 ml) olive oil; sauté onions and garlic until soft. Season with ¼teaspoon (1 ml) salt and ¼ teaspoon (1 ml) pepper. Place in ceramic pot. In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and press the on/ off button to turn the unit on. Set time to 8 to10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.
Nutritional information per serving (1 cup [250 ml]):
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g
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STEWS & CHILIS STEWS & CHILIS

Corn and Green Chile Chowder
4 slices bacon, cut into small dice 1 medium onion, cut into small
dice (approximately 1½to 2 cups [375 to 500 ml] dice)
1 medium red pepper, cut into
small dice (approximately 1½ to 2 cups [375 to 500 ml] dice)
1 celery rib, finely chopped 1 jalapeño pepper, seeds removed,
finely chopped
3 garlic cloves, finely chopped 1½teaspoons (7 ml) kosher salt,
divided
¾teaspoon (3.75 ml) freshly
ground pepper, divided
2 tablespoons (30 ml) unbleached,
all-purpose flour
½cup (15 g) beer 2 cans (4½ounces [130 g])
chopped green chiles
12 ounces (340 g) red potatoes,
washed and cut into 1-inch (2.5 cm) dice
4 cups (1 L) corn kernels (cut from
about 4 ears of corn)
1 cup (250 ml) chicken broth,
reduced sodium
½cup (125 ml) heavy cream
Makes eight 1-cup (250 ml) servings
Place bacon in a 12-inch (30 cm) skillet over medium heat. Once bacon is cooked through to taste, remove and reserve. Stir the chopped onion, red pepper, celery, and jalapeño into the skillet. Sauté vegetables until tender, about 5 minutes. Add the garlic and ½teaspoon (2 ml) of both salt and pepper to the skillet and continue to cook for an additional 3 to 5 minutes. Stir the flour into the skillet and cook for 2 to 3 minutes. Add the beer, scraping up any brown bits that have accumulated on the bottom of the skillet. Add vegetable mixture to the slow cooker vessel of the Cuisinart®Slow Cooker. To the vegetables,
add the green chiles, potatoes, corn, remaining salt and pepper, and chicken broth. Cover and press the on/off button to turn the unit on. Set the time to 3 hours and press High; once slow cooker switches to Warm, set the time again for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Stir in heavy cream and remaining salt; cook on Low for 1 hour. To serve, stir in reserved bacon. Taste and adjust seasoning accordingly. Optional: purée 1 cup (250 ml) of the soup separately and stir back into the remaining chowder for an extra-creamy texture.
Nutritional information per serving:
Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g
• chol. 22mg • sod. 520mg • calc. 40mg • fiber 4g
Veal Stew with Mushrooms
& Artichokes
½cup (125 ml) unbleached
all-purpose flour
¾teaspoon (3.75 ml) kosher salt ¾teaspoon (3.75 ml) freshly
ground pepper
2 pounds (1 kg) veal stew meat,
cut into 1-inch (2.5 cm) cubes
6 teaspoons (30 ml) good quality
olive oil, divided
½cup (125 ml) dry sherry ¾pound (375 ml) button
mushrooms, sliced
1 cup (250 ml) onion, peeled and
chopped (about 1 large)
¾ cup (175 ml) sliced celery
½can (14-ounce [400 g]) diced
tomatoes, drained
½cup (125 ml) chicken stock 1 shallot, peeled and minced 1 garlic clove, peeled and minced ¾teaspoon (3.75 ml) ground
coriander
5 whole sprigs of parsley with
stems
1 bay leaf 1 package frozen artichokes,
thawed
¼cup (50 ml) chopped fresh
parsley
Makes about 8 cups (2 L)
Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes with seasoned flour, shaking off excess. Heat 2 teaspoons (10 ml) of oil in a Cuisinart®
12-inch (30 cm) skillet over medium-high heat. In 2 batches, brown veal on all sides. Transfer browned veal to the ceramic pot of the Cuisinart®Slow Cooker. After each
batch, deglaze pan by adding ¼cup (50 ml) sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat is browned, add 1 teaspoon (5 ml) oil; brown mushrooms in 2 batches and add to pot. Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the slow cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal mixture. Tuck the bay leaf into the centre. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; the slow cooker will automatically switch to Warm when cooking time has elapsed. At this point, the stew can wait on Warm until you are ready to finish cooking. One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in artichokes, cover and slow cook on Low for 1 hour. Garnish with chopped fresh parsley to serve.
Nutritional information per serving (1 cup [250 ml]):
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g
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STEWS & CHILIS STEWS & CHILIS

Mediterranean Seafood Stew
¼ pound (125 g) small new
potatoes, skin on, whole
2 garlic cloves, peeled and minced 1 large onion, peeled, cut into
quarters, with root ends intact (to hold it together)
1 tablespoon (15 ml) extra virgin
olive oil
1 can (14 ounces [400 g]) diced
tomatoes, juices drained
½ can (6 ounces [170 g]) salt-free
tomato paste
½cup (125 ml) clam juice or fish
stock
½cup (125 ml) dry white wine or
vermouth
½teaspoon (2 ml) saffron ½teaspoon (2 ml) dried basil 1 bay leaf
¼ teaspoon (1 ml) fennel seeds ¼teaspoon (1 ml) peppercorns 3 whole sprigs of fresh parsley
(stems and leaves)
½ small fennel bulb (4 ounces
[115 g]), top off, cut into ½-inch (1.25 cm) slices
10 mussels, scrubbed and debeard-
ed if necessary
8 jumbo shrimp, peeled, deveined,
left whole with tail on
6 sea scallops, cut in half
horizontally
½pound (250 g) white fish, such
as scrod, cut into 2-inch (5 cm) pieces
¼ cup (50 ml) chopped parsley
leaves
grated zest of one orange
Makes 4 servings
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart®Slow
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in a 5 x 5-inch (12.5 x 12.5 cm) square of cheesecloth (or coffee filter) and tie securely with kitchen twine. Add to pot. Cover and press the on/off button to turn the unit on. Set time for 2 hours and press High; once slow cooker switches to Warm, set time for 4 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. At this point the sauce can rest on Warm until one hour before serving. Raise heat to High, then add fennel slices; cook another 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with chopped parsley and orange zest. Ladle stew directly from the pot into warm soup bowls. Serve with crusty bread on the side.
Nutritional information per serving:
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
• chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
Seafood Chili
1½cups (375 ml) chopped onion 3 garlic cloves, peeled and chopped 1 jalapeño pepper, seeded and
chopped
½red pepper, seeded and chopped ½green pepper, seeded and
chopped
1 tablespoon (15 ml) chili powder ½tablespoon (7 ml) oregano 1 teaspoon (5 ml) ground cumin ½teaspoon (2 ml) ground corian-
der
½tablespoon (7 mlm) extra virgin
olive oil
1 can (14 ounces [400 g]) diced
tomatoes with juice
1 can (6 ounces [170 g]) chopped
clams, drained, ½ cup (125 ml) juice reserved
1 tablespoon (15 ml) cornmeal ¾ pound (375 g) large shrimp,
peeled and deveined
¾ pound (375 g) large sea scallops,
tough muscle removed
½pound (250 g) halibut (or other
firm whitefish), cut into 1-inch (2.5 cm) pieces
¾pound (375 g) mussels, rinsed
and debearded
¼cup (50 ml) chopped fresh
cilantro
Makes 4 servings
Combine onions, garlic, jalapeño, red and green peppers, chili powder, oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart®Slow Cooker.
Stir in diced tomatoes and ½cup (125 ml) clam juice. Cover and press the on/off button to turn the unit on. Set timer to 6 hours and press Low; the slow cooker will automatically switch to Warm until you are ready to finish cooking. Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High for 1 minute or until shrimp are pink and mussels have opened. Garnish with fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
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STEWS & CHILIS

Chicken Cacciatore
6 ounces (170 g) yellow onion,
peeled and cut vertically into ½-inch (1.25 cm) thick slices
½red bell pepper, cored, seeded,
cut lengthwise into ½-inch (1.25 cm) thick slices
½yellow bell pepper, cored, seeded,
cut in ½-inch (1.25 cm) thick slices lengthwise
2 garlic cloves, peeled 1 can (15 ounces [425 g]) diced
tomatoes, drained, juices discarded
2 tablespoons (30 ml) tomato
paste
2 tablespoons (30 ml) white
vermouth or other dry white wine
1½teaspoons (7 ml) oregano ¾teaspoon (3.75 ml) basil ½teaspoon (2 ml) kosher salt ¼teaspoon (1 ml) freshly ground
black pepper
2 pounds (1 kg) bone-in, skinless
chicken thighs
½cup (125 ml) unbleached
all-purpose flour
2 tablespoons (30 ml) extra virgin
olive oil
4 ounces (115 g) portobello
mushrooms, cut into ½-inch (1.25 cm) thick slices
1 bay leaf
Makes 4 to 6 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one tablespoon (15 ml) olive oil in a 12-inch (30 cm) Cuisinart®nonstick skillet over medium-high
heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon olive oil and cook the portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the browned portobello mushrooms to the vegetable mixture. Arrange half the chicken thighs in the ceramic pot of the Cuisinart®Slow Cooker. Top
with half the vegetable mixture. Repeat layers. Tuck bay leaf into the centre of the mixture. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard bay leaf before serving.
Nutritional information per serving (based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
Lemon Chicken with Rosemary
2 pounds (1 kg) bone-in, skin-
less chicken thighs, trimmed of excess visible fat
¾teaspoon (3.75 ml) kosher salt ½teaspoon (2 ml) freshly ground
pepper
1 teaspoon (5 ml) olive oil ½cup (125 ml) unbleached,
all-purpose flour
1 large onions, peeled, halved and
sliced
3 garlic cloves, peeled, roughly
chopped
2 rosemary sprigs ¼cup (50 ml) fresh lemon juice ½cup (125 ml) chicken broth 2 teaspoons (10 ml) lemon zest 1 lemon, thinly sliced chopped rosemary for garnish
Makes 6 servings
Heat a 12-inch (30 cm) Cuisinart®skillet over medium heat.
Season the chicken thighs on both sides with ½teaspoon (2 ml) of salt and teaspoon (5 ml) of black pepper. Once skillet is hot add the olive oil so that it shimmers across the pan but does not smoke. Dredge half of the chicken thighs in flour to coat lightly. Place chicken in hot skillet skin side down. Brown on both sides about 5 to 7 minutes. It is important not to move the chicken when it is first placed in pan; chicken will come loose once it is browned. Dredge remaining chicken and repeat. Reserve. Pour all but 1 tablespoon (15 ml) of oil out of the skillet. Sauté onion and garlic for 2 to 3 minutes until softened. Stir in the rosemary sprigs and remaining ¼teaspoon (1 ml) of salt. Add the lemon juice to the skillet, scraping up any brown bits that remain on the bottom with a wooden spoon. Let juice come to a boil and reduce by half. Add the chicken broth and let come to a boil. Add onion mixture to the crock insert of the Cuisinart®Slow Cooker, and stir in the
lemon zest. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Taste and adjust seasoning accordingly. Serve in shallow bowls with rice or mashed potatoes.
Nutritional information per serving:
Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g
• chol. 145mg • sod. 656mg • calc. 42mg • fiber 1g
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ENTRÉES & SAUCESENTRÉES & SAUCES

Chicken with
40 Cloves of Garlic
2 pounds (1 kg) chicken thighs
(about 8 to 10), skinless, bone-in
1 teaspoon (5 ml) herbes de
Provence
¼ teaspoon (1 ml) red pepper
flakes
¾teaspoon (3.75 ml) kosher salt ¼teaspoon (1 ml) freshly ground
black pepper
½tablespoon (7 ml) fresh lemon
juice
3 teaspoons (15 ml) extra virgin
olive oil
cooking spray 40 cloves garlic, peeled ½celery rib, sliced ½cup (125 ml) sliced onion and/or
shallots
¼cup (50 ml) white vermouth or
dry white wine
3 tablespoons (45 ml) nonfat,
low-sodium chicken stock
freshly chopped parsley
Makes 4 to 6 servings
In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with cooking spray. Layer seasoned chicken, garlic, celery
and onions in pot. Pour in wine and chicken stock. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Serve with chopped parsley for garnish.
Nutritional information per serving (based on 6 servings):
Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g
• chol. 153mg • sod. 311 • calc. 66mg • fiber 1g
Barbecue Beef Brisket
1 beef brisket, approximately
2½pounds (1.1 kg)
2 tablespoons (30 ml) light or dark
brown sugar, packed
2 teaspoons (10 ml) Worcester-
shire sauce
2 teaspoons (10 ml) freshly ground
black pepper
1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) dry mustard 1 teaspoon (5 ml) liquid smoke 1 medium onion, peeled,
cut into ½-inch (1.25 cm) slices
½cup (125 ml) lager or ale 2 cups (500 ml [more to taste])
Barbecue Sauce, page 38, or purchased BBQ sauce
This is a multi-step process, but well worth the effort. Because brisket is chilled
after cooking, it allows you to remove excess fat, and makes slicing easier.
Makes 6 to 8 servings
Trim fat cap on top of brisket to 1⁄8-inch (0.3 cm) thickness. Do not remove it
all – it helps to keep the brisket tender and moist. Combine the brown sugar, Worcestershire, pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the brisket. If time allows, cover and refrigerate overnight to marinate. Make a single layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart®
Slow Cooker. Add the lager. Place the coated brisket on top. Cover and press the on/ off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm setting. Remove the brisket, onions and cooking juices from the Slow Cooker and place in a shallow pan. Cover and refrigerate. One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F (190°C). Remove hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from onions and reserve for another use (you will have about 2 cups (500ml). This may be frozen – it is very good to use in soups); discard onions. Slice meat thin ( /8-inch [0.3 cm] thick slices) while cold.* Reassemble and place in
roasting pan/baking dish. Spread 2 cups (500 ml) Barbecue Sauce evenly over the reassembled roast. Cover pan with lid or foil and place in preheated oven for 30 to 40 minutes, until heated through. Serve hot. Alternatively, the meat can be sliced thick, then shredded using two forks or fingers. Stir in sauce and reheat until it just bubbles. After reheating, the Beef Barbecue may be placed in the Slow Cooker on Low for 1 hour, then turned to Warm when cooking time has elapsed. *Thin slices will be easy to achieve using a Cuisinart®Electric Knife.
Nutritional information per serving (based on 8 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g
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ENTRÉES & SAUCES

Barbecue Sauce
2 teaspoons (10 ml) unsalted
butter
1 cup (250 ml) finely chopped
onion
1 garlic clove, peeled,
finely chopped
2 cups (500 ml) tomato ketchup 1 cup (250 ml) water ¼cup (50 ml) tomato paste
(salt-free)
¼cup (50 ml) cider vinegar ¹/³cup (75 ml) molasses ¹/³cup (75 ml) honey 2 tablespoons (30 ml)
Worcestershire sauce
2 tablespoons (30 ml) soy sauce
(low-sodium)
1 tablespoon (15 ml) prepared
horseradish
1 tablespoon (15 ml) chili powder
(heat level to taste)
2 teaspoons (10 ml) instant
espresso powder
1½teaspoons (7 ml) dry mustard 1-2 teaspoons (5 - 10 ml) liquid
smoke (to taste)
½-1 teaspoon (2 - 5 ml) hot sauce
such as Tabasco®
Makes 4 cups (1 L)
Melt the butter in a Cuisinart®3¾-quart (3.5 L) saucepan over medium heat. Add
onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 minutes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer, uncovered over low heat, about 50 to 60 minutes. Stir in liquid smoke and hot sauce to taste. Cool and refrigerate in a covered container until ready to use. May also be frozen.
Nutritional information per serving (¼cup [50 ml]):
Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g
• chol. 1g • sod. 988mg • calc. 79mg • fiber 1g
Dilled Pot Roast
¹/³cup (75 ml) all-purpose flour ½teaspoon (2 ml) kosher salt ¼teaspoon (1 ml) freshly ground
pepper
2 teaspoons (10 ml) vegetable oil 2½ pounds (1.1 kg) beef roast, rump,
chuck or arm cut
2 tablespoons (30 ml) Dijon-style
mustard
2 onions, peeled and cut into
eighths
2 carrots, peeled and sliced into
1-inch (2.5 cm) pieces
1 celery rib, with top,
cut into 1-inch (2.5 cm) pieces
2 garlic cloves, peeled 1 teaspoon (5 ml) dill seed ½teaspoon (2 ml) peppercorns ¼cup (50 ml) nonfat, low-sodium
beef stock
1 tablespoon (15 ml) red wine
vinegar
Sauce
cooking juices from beef
3 tablespoons (45 ml) instant flour 1 teaspoon (5 ml) Dijon-style
mustard
1 teaspoon (5 ml) dill weed ½cup (125 ml) lowfat sour cream
Makes 4 to 6 servings
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess. Heat oil in a Cuisinart®12-inch (30 cm) skillet over medium-high heat; brown beef on
all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard evenly over all sides of the beef. Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of the Cuisinart®Slow Cooker. Top with the mustard-coated beef. Pour in stock and
vinegar. Cover and press the on/off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove beef, transfer to storage container, strain and discard vegetables. Pour cooking juices over beef; cover and refrigerate overnight. One hour before serving, remove beef (reserve juices), and cut off visible fat. Place in a small roasting pan and reheat at 325°F (160°C) for 30 to 45 minutes. Strain cooking juices into a Cuisinart®
2¾-quart (2.6 L) saucepan; discard fat. Add flour, mustard and dill weed; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add ¼teaspoon (1 ml) salt if desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a sauceboat.
Nutritional information per serving (based on 6 servings):
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g
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ENTRÉES & SAUCES