Sauce - Cuisinart Cook Central MSC-400 Instruction Booklet

the out wipe Completely
chop roughly and
and remove rested,
loosen. to skins
to hour an about
Multicooker the in
unit turn roasting, of
20 every them
for peppers Roast
to set and Cover
cooking the in rack
sodium low broth,
wine
black ground
divided salt,
finely and peeled
finely and peeled
oil
1½ (about peppers
dish. any about
flavor nice a provides

Sauce

Pepper Red
0g fiber
117mg sod. • 62mg
23g pro. • 5g carb. •
serving: per information
8 than more
to Allow 350°F. at
marinade the Add water.
the remove carefully
serve to reduced
desired, If tofu.
and remove cooked,
vegetables.
rack. steaming the on
drained the place
minutes. 7 for
rack steaming the
add and pot cooking
Remove side. per minutes
pot. cooking
peppers.
seeds and skins discard
have peppers Once
the allow to and
for place in cover
rest peppers let and
hour an After minutes.
turning hour, 1 about
400°F. at Brown/Saute
Multicooker. the of
the on peppers the
honey teaspoons
chicken cups
white dry cup
divided pepper,
freshly teaspoon
kosher teaspoon
chopped
cloves, garlic
chopped
shallot, large
olive teaspoons
total) pounds
red medium
cups 2 about
Brown/Sauté Setting:
just to kick
sauce versatile
Roasted
• 19mg calc. •
chol. • 1g fat sat. • 7g
fat) from (35% 190 Calories
Nutritional
minutes.
no Cool slightly. reduce
Brown/Sauté to set
the empty and
so, do To sauce.
be can liquid marinating
seared the with serve
are vegetables Once
steam and Cover
vegetables marinated
sounds, tone Once
Steam to Set cover.
Insert water. of quart
the out wipe Carefully
reserve.
4 about over,
22
brown
the
400°F.
the
2.
cool
pieces;
with
the with
off
plate towel-lined
marinating,
pot
than more
Put 1.
and cover
2 marinade
shallow
1½
lime
½
½
¾
black
2
1
2
3
into cut
Makes
trimmed
This
black
finely
peeled
cilantro
fat •
sliced thinly
and
pot
a as
reduced
5.
meal. main
and
and flavor
1
4.
and
Soy-Ginger
all
and tofu the add preheated,
at Brown/Saute to set
of pot cooking the
even 4 into Cut pepper.
season then and dry
paper a on
are vegetables
(no use to ready
vegetables, the Add
remaining the in Stir
a in together oil sesame
vinegar, rice sauce,
steaming for water,
oil grapeseed teaspoons
ground freshly
salt kosher
tofu extra-firm
pieces
mushroom, portobello
peas, snap sugar
pieces
into cut florets, broccoli
ground freshly
and peeled clove,
chopped
ginger, fresh piece
fresh chopped tablespoons
and trimmed
oil sesame
lime) medium
juice lime fresh tablespoon
vinegar
sauce, tamari or
servings
Brown/Sauté
meatless great this
added gives tofu
Vegetables
with
Once
Multicooker
into oil the Put 3.
reserve.
and salt
Pat drain. to
tofu the place
the While 2.
hour). 1
until marinate
ingredients.
dish. baking
and juice
soy the Whisk 1.
quart 1
1½
pepper
¼
teaspoon
¼
teaspoon
ounces 8
Tofu
1-inch
large 1
cup ½
1-inch
cup ½
Vegetables
pepper
teaspoon ¼
chopped
garlic 1
finely and
½-inch 1
2
scallions, 2
teaspoon 1
½ (about
1
rice cup ½
sodium
soy cup ½
Marinade Ginger
4 about Makes
Steam
Settings:
to dimension
the Browning
Tofu