Cuisinart PSC-400C Service manual

Slow Cooker PSC-400C
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
INSTRUCTION
AND RECIPE
BOOKLET
Traditional
to
Gourmet
Cook
Book
Livre de
recettes
traditionnelles
et
gastronomiques
Inclus!

◆
1
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be followed to
reduce the risk of fire, electric shock and/or
injury to persons, including the following:
1. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces; use handles or
knobs.
3. 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.
4. To avoid possible accidental injury, close
supervision is necessary when any appliance
is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before putting
on or taking off parts.
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. Please contact the Cuisinart
Customer Service Centre for any product
defects, 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 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 PLACED
COOKING RACK INSIDE THE 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.
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
table top where it can be pulled on by children
or tripped over.
NOTICE
This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of
electric shock, this plug will fit in 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. . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . 2
Assembly Instructions . . . . . . . . 3
Operation
Cooking with Timer . . . . . . . . . 3
Setting Cooking Modes . . . . . . 3
Cooking without Timer. . . . . . . 4
Cleaning and Maintenance . . . . 4
Cooking with Guidlines . . . . . . . 5
Recipes.................... 6
Warranty Information . . . . . . . . 62
INTRODUCTION
Get ready to slow down and enjoy easy meals!
Your Cuisinart
®
Slow Cooker is designed to
cook favourite one-pot recipes and keep them
warm, ready and waiting for you when you
come home. Slow cooking is a traditional
method that tenderizes meats and melds
flavours to produce delicious family dinners and
easy, relaxing suppers with friends. You can
even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve, and easy to
clean...enjoy!
FEATURES AND BENEFITS
1. Glass Lid w/ Stainless Steel Rim and
Chrome- Plated Handle:
See-through glass lid keeps ingredients
moist. Stainless steel complements any
kitchen. (Not oven-safe.)
2. Cooking Rack:
Allows you to use a 1-quart (0.9 L) soufflé
pan in your Slow Cooker.
3. Ceramic Pot: 4-quart (3.8 L) round
ceramic pot accommodates larger cuts of
meat. Stick-resistant and dishwasher-safe
for easy cleaning.
4. Stainless Steel Housing:
Stainless steel construction allows for
easy cleanup while wraparound heating
elements ensure even cooking.
5. Cooking Time Dislay:
Large display in blue background shows
remaining cook time. Countdown time up
to 24:00 hours.
6. Timer Control:
24-hour timer allows you to set the cook
time. After the time expires, the unit auto-
matically switches to the Warm setting.
7. Low, High and Simmer Indicator Lights:
Indicate the unit is cooking on Low, High
or Simmer setting.
8. “Warm” Indicator Light:
Indicates that the unit has automatically
switched to the warm setting if the time
has expired, or the unit has been manu-
ally switched to warm.
9. Chrome-Plated Handles:
Cool-touch insulated handles.
10. Retractable Cord Storage (not shown):
Convenient retractable cord storage.
◆
2
1
2
4
5
9
6
7/8
3

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3
◆
4
ASSEMBLY INSTRUCTIONS
To use your Cuisinart
®
Slow Cooker:
1. Carefully unpack the Slow Cooker.
2. Rinse 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 and rack (if using) 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.
OPERATION
Your Cuisinart
®
Slow Cooker cooks your food
automatically when you set the time and the
desired cooking mode. When time expires, the
unit automatically switches to the Warm setting
and the Warm indicator light illuminates. When
cooking time and mode are set,the unit will per-
form those functions until the cooking time
expires or the unit is manually turned off.
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
Slow Cooker will beep once, and the On/Off
red indicator light and colon (:) on the LCD
display will flash.
7. Set desired cooking time by pushing the
+ or - button. The timer ranges from 00:00
to 24:00 hours in 30-minute increments.
NOTE: If there is no timer input, the On/Off
and the colon on the reading display will
continue to flash.
• Press the + button to increase time in
30-minute increments or press the - button
to decrease time in 30-minute increments.
• Press and hold + or - to scroll automatically
in 30-minute steps.
• Press + and - simultaneously to reset to
00:00. Repeat the above two steps to reset
time.
• After setting time, timer display and On/Off
indicator will still flash. Please proceed to
setting the cooking mode.
8. Setting Cooking Modes.
Set the desired cooking modes by pressing
High, Low or Simmer setting. Refer to
Cooking Table Guidelines on page 5.
When the desired cooking mode is selected,
the unit will beep once, the blue indicator
next to Low, High or Simmer will illuminate
to denote the selected cooking mode, and
any flashing light will become solid.
NOTE: The cooking mode can be overrid-
den by pressing any other mode buttons.
Once cooking time has expired, the unit will
automatically switch to the Warm setting.
The blue indicator light next to the Warm
setting will light and remain on Warm for 8
hours maximum (this time can be adjusted
at any time). When the Warm time expires,
the unit will beep for 5 seconds and then
turn off automatically.
9. To turn the unit off manually, press the
On/Off button.
10. Lift ceramic pot carefully, using potholders.
NOTE: It is recommended that when cooking
anything containing meat in a Slow Cooker,
the meat should reach 140°F (60°C) within 2
hours. This ensures that the meat will reach
food-safe temperatures in the proper
amount of time.
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. Place lid back on top of the ceramic pot.
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 slow cooker will beep once, and the
On/Off indicator red light and colon (: )
on the LCD display will flash.
7. Set the desired cooking modes by press-
ing High, Low or Simmer setting. Refer to
the cooking table guidelines on page 5.
If you choose to use the timer, please
refer to the Cooking With the Timer
section and follow Line 7.
8. When the desired cooking mode is
selected, the unit will beep once, the blue
indicator next to Low, High or Simmer will
illuminate to denote the selected cooking
mode, On will be displayed on LCD and
any flashing light will become solid.
NOTE: The cooking mode can be overrid-
den by pressing any other mode buttons.
9. Once 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. Lift ceramic pot carefully, using
potholders.
CLEANING AND
MAINTENANCE
Unplug your Cuisinart
®
Slow Cooker and allow it
to cool before cleaning.
Place ceramic pot and lid in the dishwasher or
wash with warm, soapy water. If food sticks to
the surface, fill ceramic pot with warm, soapy
water and allow to soak before cleaning.
If scouring is necessary, use a nonabrasive
cleanser or liquid detergent with a nylon pad or
brush.

◆
5
◆
6
Cooking Guidelines
Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety
of dishes. You can adapt many recipes to slow down the cooking time, or speed it up, to
coordinate meals to your schedule.
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 Program
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)–
165˚F (74˚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)–
165˚F (74˚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)–
165˚F (74˚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 intended
only to use with preheated
foods.
---- 165˚F (74˚C)
If cook mode is timed,
Warm defaults to
8 hours maximum and
is programmable up to
24hrs. If no timer is set,
the unit will turn off
at the end of
cooking cycle.
Slow Cooker
Cookbook
traditional to gourmet recipes
model PSC-400C

◆
8
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 to produce delicious family dinners
and easy, relaxing suppers with friends.
You can even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve from,
and easy to clean...
enjoy!
◆
◆
7
Tips & Hints
9 - 11
Important Guidelines
12
Suggested Foods
13
Starters/Beverages/Miscellaneous
16 - 18
Soups & Stocks
19 - 24
Stews & Chilis
25 - 29
Entrées & Sauces
30 - 43
Side Dishes
44 - 52
Desserts
53 - 60
Notes
61
Table of Contents
◆

◆
9
◆
10
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 browning 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 eye
appeal 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.
›A fat mop can be used to remove separated fat from slow cooked food by brushing
it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.
›Many slow-cooked foods such as stews benefit from cooling and refrigerating,
then reheating – as the saying goes, stew or chili is always better the second day.
›If using frozen foods, thaw completely before adding to Slow Cooker.
›To cut the fat from recipes, remove as much of the visible fat as possible from
meats and poultry. Cook and drain all ground meats. Remove skin from poultry.
›Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-
fore 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.
›The Slow Cooker is perfect for foods that require long, slow simmering, such as
soups, stocks, stews, and dried beans.
›The Slow Cooker is the perfect way to cook items that require a “bain marie,”
or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.
›Cooking ground meats in the Slow Cooker without browning them first is not
recommended, as ground meat has a high incidence of bacterial contamination.
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 Cuisinart®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 well within suggested U.S.D.A. recommendations.)
›Most of the recipes in this book are cooked on Low using the timer function, to al-
low you maximum freedom to go on to do other tasks. Most meats are better 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.

◆
12
◆
11
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
1½ 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 tem-
perature, then heat it on the high setting for about 2 hours to heat the contents to
140°F (60°C) before changing to the low setting.
› If foods are to be cooked the next day in the ceramic pot, do not store in the
refrigerator overnight.
›Any leftover 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.
Return food to the ceramic pot and keep warm in an oven, covering with foil, if
desired. DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.
›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.
›When cooking meat, the USDA recommends setting the unit to High for one hour
and then reducing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot
ceramic pot.
›Do not place the ceramic pot directly on a table or countertop.
› Never heat the ceramic pot when it is empty.
›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.
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 13).
›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.

◆
13
Suggested Foods
◆
Meats
Beef/Veal: 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
Pork: 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
Lamb: Choose flavourful cuts that benefit from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry: 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)
Game: 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
◆
14
Starters/Beverages/Miscellaneous
› Spinach, Gruyère & Artichoke Dip                      16
› Mulled Cider 17
› Irish Oatmeal  18
Soups & Stocks
› Spanish Bean Soup with Chorizo                        19
› Caramelized Onion Soup                              20
› Sausage & Lentil Soup with Tortellini                    21
› Classic Split Pea Soup22
› Brown Beef Stock 23
› Chicken Stock24
Stew & Chilis
› White Chili with Chicken                              25
› Beef Chili for a Crowd 26
› Heart Smart Turkey Chili                             27
› Veal Stew with Mushrooms & Artichokes                 28
› Mediterranean Seafood Stew                           29
Entrees & Sauces
› Chicken Cacciatore30
› Chicken with 40 Cloves of Garlic                        31
› Barbecue Beef Brisket 32
› Barbecue Sauce33
› Dilled Pot Roast 34
› Corned Beef with Vegetables                           35
› Pulled Pork Barbecue 37
15
■
Recipes

(continued)
◆
15
◆
16
Spinach, Gruyère
& Artichoke Dip
StarterS/BeverageS/MiScellaneouS
olive oil or cooking spray
8 ounces (227 g) frozen spinach (one
bag), thawed
1 can (15 ounces [425 g]) quartered
artichoke hearts, drained
2 ounces (60 g) Gruyère, shredded
1 ounce (30 g) Parmesan, grated
12 ounces (340 g) reduced-fat cream
cheese, cut into 1-inch (2.5 cm) pieces
2 tablespoons (30 ml) evaporated
fat free milk, not reconstituted
1 clove garlic, peeled and finely chopped
1 ounce (30 g) shallot, peeled and
finely chopped
½ teaspoon (2 ml) Tabasco®sauce or
other hot sauce (use more or less to
taste)
Brush a 1-quart (0.9 L) soufflé dish lightly with olive oil or coat with cooking spray.
Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise,
then fold in half again two more times to create a strip about 24 inches (61 cm) in
length and 2 inches (5 cm) wide to make a “cradle”; reserve.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is re-
moved; reserve. Place the artichoke quarters in a towel and squeeze gently to remove
excess liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer
on medium speed, beat until creamy and smooth. Crumble the dried spinach over
the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and two-
thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot
sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set
the dish in the centre of the long strip of folded foil and bring up the sides to meet
– twist together to form a handle. Place the cooking rack in the Cuisinart®Slow
Cooker. Place the filled soufflé dish on the rack using the foil cradle to help lift the
dish, and carefully lower the dish into the pot and place on the rack. Cover and press
the On/Off button to turn the unit on. Set time to 3 hours and press High; slow
cooker will automatically switch to Warm when cooking time has elapsed. Dip
should be puffed and bubbly when done. Remove the soufflé dish from the Slow
Cooker using the foil strips to lift it. Serve hot with crackers or sliced French bread.
Nutritional information per 2-tablespoon (30 ml) serving:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
Makes about 1 quart (1.1 L)
Entrees & Sauces
› Slow Cooked Lamb Shanks                            38
› Penne Lasagna 39
› Red Beans & Sausage  41
› Macaroni with Four Cheeses                           42
› Tomato Sauce43
Side Dishes
› New Potatoes with Rosemary                           44
› "Almost" Baked Potatoes                              44
› Warm Baked Potato Salad                             45
› Party Potatoes46
› Corn Pudding47
› Ratatouille48
› Roasted Beet Salad49
› Succotash 50
› Sweet Potatoes & Apples                              51
› Vegetable Tian 52
Desserts
› Ginger Poached Pears53
› Honey Yogurt Cream 54
› Chocolate Glaze 54
› Stewed Rhubarb 55
› Chocolate Ricotta Cheesecake                          56
› Applesauce 57
› Apricot Almond Bread Pudding                        58
› Chocolate Pudding Cake                              59
› Winter Fruit Crisp 60

◆
17 6
◆
18
Mulled Cider
StarterS/BeverageS/MiScellaneouS
2 quarts (1.9 L) fresh,
unpasteurized apple cider
3 slices peeled, fresh ginger, each about
the size of a quarter
2 whole cinnamon sticks
½ whole orange, unpeeled, sliced
¼ cup (50 ml) brown sugar
1 teaspoon (5 ml) whole cloves
½ teaspoon (2 ml) whole allspice
berries
Makes 2 quarts (1.9 L)
Place all ingredients in the ceramic pot of a Cuisinart®Slow Cooker. Stir to mix.
Cover and press the On/Off button to turn the unit on. Set time to 3 hours and
press Low, Slow Cooker will automatically switch to Warm. Strain out orange slices
and spices if desired. Ladle into mugs to serve.
Nutritional information per 4-ounce (115 g) serving:
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g
Irish Oatmeal
StarterS/BeverageS/MiScellaneouS
cooking spray
1 cup (250 ml) steel-cut Irish
Oatmeal
1 quart (0.9 L) water
½ teaspoon (2 ml) kosher salt
Makes 4 servings
Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the
On/Off button to turn the unit on. Set time to 3 hours and press Low; Slow Cooker
will automatically switch to Warm.
Nutritional information per serving (about 7⁄8cup [219 ml]):
Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g
• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g
Notes: Add chopped dried fruits such as apples, pears, plums, apricots, peaches,
cherries or cranberries before cooking for a fruity oatmeal, about 1 to 2 tablespoons
(15 to 30 ml) per serving. Add 1 to 2 teaspoons (5 to 10 ml)
cinnamon before cooking for Cinnamon Irish Oatmeal.

◆
19 6
◆
20
SoupS & StockS
Spanish Bean Soup
with Chorizo
¼ pound (125 g) dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces
[227-283 g]) or leftover ham bone
8 ounces (227 g) new potatoes
(1 to 1½-inch size [2.5-3.8 cm]),
halved or quartered
3 teaspoons (15 ml) olive oil,
divided
6 ounces (170 g) onions, chopped
¼ teaspoon (1 ml) saffron threads
1 clove garlic, peeled and chopped
6 cups (1.5 L) water
8 ounces (227 g) chicken or turkey
chorizo, chopped (hot sausage,
rumbled or kielbasa, chopped)
Makes 8 cups (2 L)
Soak beans overnight in water to cover by 3 inches (7.6 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 2 hours and press High. Once time
elapses set timer again for 6 hours and press Simmer; Slow Cooker will automatically
switch to Warm.
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 1-cup (250 ml) serving:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
SoupS & StockS
Caramelized Onion Soup
2½ pounds (1.1 kg) onions, peeled
and sliced
1½ tablespoons (25 ml) unsalted
butter, melted
1½ tablespoons (25 ml) extra virgin
olive oil
¾ teaspoon (3.75 ml) kosher salt
1½ tablespoons (11 ml) all-purpose
flour
¾ tablespoon (11 ml) brown sugar
4 cups (1 L) meat stock (half
chicken and half beef is fine), hot
1½ tablespoons (25 ml) Port
Makes about 6 cups (1.5 L)
Combine onions, butter, olive oil and salt in the ceramic pot of a 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 elapses, reset 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 ¾-cup (175 ml) serving (without cheese):
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g
• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g

◆
21
◆
22
SoupS & StockS
Sausage & Lentil Soup
with Tortellini
¾ tablespoon (11 ml) extra virgin
olive oil
1 pound (500g ) turkey or chicken
Italian sausage links
8 ounces (227 g) mushrooms,
cleaned and quartered
¾ cup (175 ml) dried brown lentils,
rinsed and drained
8 ounces (227 g) yellow onions,
peeled and chopped
8 ounces (227 g) carrots, peeled,
thickly sliced
2 cloves garlic, peeled and chopped
¾ tablespoon (11 ml) basil
1½ teaspoons (7 ml) thyme
¾ ounce (20 g) sun-dried tomatoes
(not in oil), slivered
4½ cups (1.125 L) low-sodium
chicken stock or broth
6 ounces (170 g) cheese-filled tortel
lini (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 2 hours and press
High. Once time elapses, reset time to 3 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 1-cup (250 ml) serving (without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
SoupS & StockS
Classic Split Pea Soup
2 cloves garlic, peeled
8 ounces (227 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
12 ounces (340 g) waxy potatoes, cut
into ½-inch (1.25 cm) cubes
12 ounces (340 g) carrots, peeled and
thinly sliced
1 pound (500 g) green split peas, rinsed
6 cups (1.5 L) chicken stock
(page 24)
1 12-ounce (340 g) ham hock
(or roasted turkey leg)
1 teaspoon (5 ml) freshly ground
pepper
1 tablespoon (15 ml) thyme
¼ cup (50 ml) dry sherry
Makes 8 servings
Place all ingredients but the sherry into the ceramic pot of the Cuisinart®Slow
Cooker. Cover and press the On/Off button to turn the unit on. Set time for 1 hour
and press High.
Once time elapses reset time for 7 to 8 hours and press Low; Slow Cooker will
automatically switch to Warm until ready to serve.
Remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry before serving.
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

6
◆
23
◆
24
SoupS & StockS
Brown Beef Stock
2½ pounds (1.1 kg) beef and/or veal
bones
1 pound (500 g) beef chuck or other
stew beef, cut into 1-inch (2.5 cm)
cubes
2 large carrots, peeled, cut into
3-inch (7.5 cm) lengths
2 ribs celery, cut into 3-inch
(7.5 cm) lengths
2 large onions, peeled and quartered
2 tablespoons (30 ml) olive or
vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 cloves garlic
12 peppercorns
Makes 8 cups (2 L)
Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a shal-
low 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 string.
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
8 cups (2 L) cold water. Cover and press the On/Off button to turn the unit on. Set
time to 2 hours and press High. Once time elapses, reset time to 5 hours and press
Simmer; 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 have ready to thaw and use.
Nutritional information per 1-cup (250 ml) serving:
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
Chicken Stock
SoupS & StockS
3 pounds (1.5 kg) chicken wings
and/or backs
1 medium onion, peeled and quartered
1 ribs celery, 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 sprigs parsley
3 sprigs thyme
8 cups (2 L) water
Makes 6 cups (1.5 L)
Rinse chicken and drain. Place in ceramic pot along with the onion, celery,
carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Cover
and press On/Off button to turn unit on. Set timer to 3 hours and press High. Once
time elapses reset time to 4 hours and press Simmer; Slow Cooker will automatically
switch to Warm. 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 1-cup (250 ml) serving:
Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg

6
◆
25 6
White Chili with Chicken
◆
26
StewS & chiliS
½ pound (250 g) white beans
cooking spray
1 tablespoon (15 ml) good quality
olive oil
1½ cups (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
½ cup (125 ml) prepared salsa verde
(from a jar)
1½ teaspoons (7 ml) ground cumin
1 teaspoon (5 ml) oregano
¾ teaspoon (3.75 ml) coriander
½–¾ teaspoon (2-3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
white pepper
1½ jalapeño 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 time elapses, reset time to 4 hours and press Simmer; Slow
Cooker will automatically switch to Warm setting. 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 1-cup (250 ml) serving:
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
Beef Chili for a Crowd
StewS & chiliS
cooking spray
1½ teaspoons (7 ml) good quality olive oil
¾ pound (375 g) onions, peeled and
finely chopped
3 cloves garlic, peeled and minced
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground pepper
1½ pounds (750 g) lean ground beef
¼ tablespoon (4 ml) chili powder
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) cumin
½ tablespoon (7 ml) paprika
½ red pepper, cored, seeded, chopped
½ green pepper, cored, seeded, chopped
½ yellow pepper, cored, seeded, chopped
1 can (14 ounces [397 g]) diced
tomatoes, juices drained, separated
1 can (3 ounces [85g]) tomato paste,
salt-free
1½ tablespoons (25 ml) red wine vinegar
2 cans (15–16 ounces [425-454 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
½ teaspoon (1.25 ml) olive oil; sauté onions and garlic until soft. Season with
¼ teaspoon (1 ml) salt and ¼ teaspoon (1 ml) pepper. Place in ceramic insert.
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 10 hours and
press Low; Slow Cooker will automatically switch to Warm.
One hour before serving, turn heat to High. Stir in beans and slow cook until heated
through.
Nutritional information per 1 cup (250 ml) serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g

◆
27
Heart Smart Turkey Chili
◆
28
StewS & chiliS
1 teaspoon (5 ml) + 1 tablespoon
(15 ml) extra virgin olive oil, divided
3 pounds (1.5 kg) lean ground
turkey (7% fat)
4 cloves garlic, peeled and finely
chopped
1 pound (500 g) Spanish onions, peeled
and chopped
5 tablespoons (75 ml) chili powder
½ tablespoon (7 ml) ground cumin
½ teaspoon (2 ml) ground allspice
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) ground coriander
1 teaspoon (5 ml) oregano
2 cans (14 ounces [397 g] each) diced
tomatoes
½ red bell pepper, cut into 1½ x ¼-inch
(3.8 x 0.6 cm) strips
½ yellow bell pepper, cut into
1½ x ¼-inch (3.8 x 0.6 cm) strips
1 cup (250 ml) unsalted, nonfat,
low-sodium chicken stock
1 tablespoon (15 ml) wine vinegar
1 bay leaf
¾ teaspoon (3.75 ml) kosher salt
Makes about 9 cups (2.25 L)
Heat one teaspoon (5 ml) 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 (15 ml) 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, diced peppers, chicken stock, wine vinegar, and bay leaf.
Cover and press the On/Off button to turn the unit on. Set time to 6 hours and press
Low; Slow Cooker will automatically switch to Warm.
Serve with “chili condiments” – shredded lowfat Cheddar or Monterey Jack cheese,
diced avocado, chopped tomato, chopped onions, chopped peppers and warm corn-
bread. Nutritional information per 1-cup (250 ml) serving:
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
Veal Stew with Mushrooms
& Artichokes
StewS & chiliS
½ cup (125 ml) all-purpose flour
¾ teaspoon (3.75 ml) kosher salt
¾ teaspoon (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
½ cup (125 ml) dry sherry
¾ pound (375 g) button
mushrooms, sliced
1 cup (250 ml) onion, peeled and
chopped (about 1 large)
¾ cup (175 ml) sliced celery
½ can (14 ounces [397 g]) diced
tomatoes, drained
½ cup (125 ml) chicken stock
1 shallot, peeled and minced
1 clove garlic, peeled and minced
¾ teaspoon (3.75 ml) ground coriander
1 celery stalk, trimmed, cut into
½-inch (1.25 ml) pieces
5 whole sprigs of parsley with stems
1 bay leaf
1 package frozen artichokes, thawed
¼ cup (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 ¼ cup
(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 5 hours and press Low; the Slow Cooker will automatically
switch to Warm. 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 1-cup (250 ml) serving:
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g

◆
29
Mediterranean Seafood Stew
◆
30
StewS & chiliS
¼ pound (125 g) small new potatoes,
skin on, whole
2 cloves garlic, 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 [397 g]) diced
tomatoes, juices drained
½ can (6 ounces [170 g]) salt-free
tomato paste
½ cup (125 ml) clam juice or
fish stock
½ cup (125 ml) dry white wine
or vermouth
½ teaspoon (2 ml) saffron
½ teaspoon (2 ml) dried basil
¼ cup (50 ml) chopped parsley leaves
grated zest of one orange
1 bay leaf
¼ teaspoon (1 ml) fennel seeds
¼ teaspoon (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"
(1.25 cm) slices
10 mussels, scrubbed and debearded
if necessary
8 jumbo shrimp, peeled, deveined,
left whole with tail on
6 sea scallops, cut in half horizontally
½ pound (250 g) white fish, such as
scrod, cut into 2-inch (5 cm) pieces
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 (12.7 x 12.7 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 3 hours and press Simmer.
Slow Cooker will automatically switch to Warm. 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. Serve directly from the pot.
Ladle stew 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
Chicken Cacciatore
entrÉeS & SauceS
8 ounces (227 g) yellow onion,
peeled and cut vertically into
½-inch (1.25 cm) slices
1 red bell pepper, cored, seeded, cut
lengthwise into ½-inch
(1.25 cm) thick slices
1 yellow bell pepper, cored, seeded,
cut in ½-inch (1.25 cm) thick
slices lengthwise
3 cloves garlic, 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
1 teaspoon (5 ml) oregano
¾ teaspoon (3.75 ml) basil
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
2 pounds (1 kg) bone-in, skinless
chicken thighs
½ cup (125 ml) 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 remain-
ing chicken. Add the remaining tablespoon (15 ml) 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 setting.
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

◆
31
Chicken with
40 Cloves of Garlic
◆
32
entrÉeS & SauceS
2½ pounds (1.1 kg) chicken thighs
(about 8 to 10), skinless, bone-in
1 teaspoon (5 ml) herbes de Provence
¼ teaspoon (1 ml) red pepper flakes
¾ teaspoon (3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
3 teaspoons (15 ml) fresh lemon juice
3 teaspoons (15 ml) extra virgin olive oil
cooking spray
40 cloves garlic, peeled
1 stalk celery, sliced
1 cup (250 ml) sliced onion
and/or shallots
¼ cup (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; the Slow Cooker will automatically switch to Warm.
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
entrÉeS & SauceS
1 beef brisket, approximately
2½ pounds (1.1 kg)
2 tablespoons (30 ml) light or dark
brown sugar, packed
2 teaspoons (10 ml)
Worcestershire 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
½ cup (125 ml) lager or ale
2 cups (500 ml [more to taste])
Barbecue Sauce, page 34, 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, Worcester-
shire, 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. 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
(500 ml). This may be frozen – it is very good to use in soups); discard onions. Slice
meat thinly (¹⁄8-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 thickly, 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 Keep Warm.
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

◆
33
Barbecue Sauce
◆
34
entrÉeS & SauceS
2 teaspoons (10 ml) unsalted butter
1 cup (250 ml) finely chopped onion
1 clove garlic, peeled, finely chopped
2 cups (500 ml) tomato ketchup
1 cup (250 ml) water
¼ cup (50 ml) tomato paste (salt-free)
¼ cup (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
1½ teaspoons (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 ¼-cup [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
entrÉeS & SauceS
¹⁄³cup (75 ml) all-purpose flour
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml ) freshly
ground pepper
2 teaspoons (10 ml) vegetable oil
2½–3 pounds (1.1-1.5 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 (1.25 cm) pieces
1 celery stalk, with tops,
cut into 1-inch (1.25 cm) pieces
2 cloves garlic, peeled
1 teaspoon (5 ml) dill seed
½ teaspoon (2 ml) peppercorns
¼ cup (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
½ cup (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;
cooker will automatically switch to Warm.
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 (2.75 L) saucepan; discard fat. Add
flour, mustard and dill; stir over medium heat until sauce comes to a boil and thick-
ens. Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and
add ¼ teaspoon (1 ml) salt if desired. Cut meat into thin slices; pour some sauce over
the top and pass the rest in a sauce boat.
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

◆
35
Corned Beef with Vegetables
◆
36
entrÉeS & SauceS
First Cooking
cooking spray
2 pounds (1 kg) corned beef,
first cut (flat)
1 onion, peeled and cut into
2-inch (5 cm) pieces
1 carrot, peeled and cut into
2-inch (5 cm) pieces
1 stalk celery, with tops, cut into
2-inch (5 cm) pieces
3 whole parsley stalks
1 bay leaf
½ teaspoon (2 ml) peppercorns
3 cups (750 ml) water
To finish
Sauce
¼ cup (50 ml) orange marmalade
¼ cup (50 ml) Dijon-style mustard
1½ tablespoons (25 ml) real maple
syrup (not pancake syrup) or honey
Vegetables
½ pound (250 g) onions, peeled, cut
in half through root end
4 carrots, peeled, cut into large
serving pieces
2 stalks celery, cut into serving pieces
1 pound new potatoes, skins on,
cut into serving pieces
1 pound (500 g) cabbage cut length
wise through the root end into
8 pieces
Serves 4 to 6
Lightly coat the interior of the ceramic pot of a Cuisinart®Slow Cooker with cooking
spray. Rinse the corned beef with fresh water. Place it in the pot with the onion,
carrot, parsley, celery, bay leaf and peppercorns. Pour in water to cover. 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 meat is done, transfer to a resealable container with the vegetables and
cooking liquid. Cover and refrigerate overnight. The meat can stay like this for up to
two days.
When you are ready to finish the corned beef, preheat oven to 375°F (190°C).
Remove meat from cooking liquid; cut off and discard any visible fat. Strain liquid to
degrease juices. Discard vegetables; reserve liquid.
Combine marmalade, mustard and maple syrup in a small bowl; spread or brush
over the top and sides of meat. Set in small roasting pan; heat about 30 to
45 minutes, brushing meat with glaze once or twice.
(continued) entrÉeS & SauceS
Pour cooking liquid into a Cuisinart®6-quart (5.7 L) saucepan. Add onions, carrots,
celery and new potatoes. Top with the cabbage. (You will not have enough liquid to
cover – the cabbage steams on top.) Cover and simmer until vegetables are tender, 30
to 45 minutes.
To serve, cut meat in thin slices and surround with vegetables. Serve the flavourful
broth on the side.
Nutritional information per serving (based on 6 servings):
Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g
• chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g

◆
37
Pulled Pork Barbecue
◆
38
entrÉeS & SauceS
2½ pounds (1.1 kg) bone-in
country-style spare ribs
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
½ teaspoon (2 ml) paprika
½ pound (250 g) onions, peeled
and thickly sliced
1 cup (250 ml) water
1–1½ cups (250-375 ml)
Barbecue Sauce, page 34
(or purchased)
Makes 5 cups (1.25 L)
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork
and onions in ceramic pot of Cuisinart®Slow Cooker, ending with a layer of onions.
Add water. 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. Pork
should be falling off the bone.
Transfer pork to a shallow food storage container. Strain liquid and discard onions.
Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify
and rise to the top. Lift off and discard. Remove pork from liquid (which will have
gelled); reserve liquid for another use (it is particularly good to use in the Classic
Split Pea (page 23), or Spanish Bean (page 19) Soups – it may be strained and frozen,
or discarded. Pull pork from bones; discard bones. Trim off and discard fat.
Shred pork and place in ceramic pot of Cuisinart®Slow Cooker. Add 1 to 1½ cups
(250-375 ml) Barbecue Sauce; stir. Cook on Low for 3 hours using the Timer func-
tion, or on High for 2 hours. Set on Warm to serve.
Nutritional information per ½-cup (125 ml) serving:
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g
• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
Slow Cooked Lamb Shanks
with White Beans
entrÉeS & SauceS
2 cups (250 g) dried white beans
(cannellini or navy)
3 lamb shanks
[about ¾ to 1 pound (375 g to
455 g each)]
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground black
pepper
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) unsalted butter
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, chopped
1 teaspoon (5 ml) herbes de Provence
¹⁄³cup (75 ml) dry red wine
1 can [28 ounces] plum
tomatoes, drained well and roughly
chopped
Makes 4 to 6 servings
Soak beans overnight or at least 8 hours in water to cover by 3 inches (7.5 cm). Drain
and pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart®
Slow Cooker.
Trim the lamb shanks of as much visible fat and silver skin as possible. Season them
with ½ teaspoon of the salt and ½ teaspoon pepper. Heat olive oil and butter in a
12-inch (30 cm) Cuisinart®sauté pan over medium-high heat. When hot, add the
seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce heat
to low and add chopped onions, carrots, and celery; cook over low heat until
vegetables are softened, about 3 to 4 minutes. Add the chopped garlic, remaining salt
and pepper and the herbes de Provence and sauté for an additional 2 minutes. Stir in
the red wne, scraping ay brown bits that may have accumalated on the bottom of the
pan with a wooden spoon. Finally stir in the chopped tomatoes and the tomato paste
- stir the vegetable/tomato mixture together with beans. Tuck the bay leaf and the
browned lamb shanks into 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 lamb shanks and degrease as necessary. Taste and adjust seasonings
accordingly. Serve one lamb shank per person, or remove the meat from the
bones and serve up to 6 diners.
Nutritional information per serving (based on 6 servings):
Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g
• chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g