Caldo Verde; Entrées; Roasted Herb & Garlic Pork - Cuisinart MSC-800 Series Instruction Booklet

Caldo Verde

This satisfying soup of Portuguese origin is
perfect on a cold winter evening.
Settings: Brown/Sauté
Slow Cook
Makes about 12 cups
1 teaspoon extra virgin olive oil
1 pound smoked Spanish chorizo, cut
in half lengthwise and then cut into
½-inch slices
1 medium onion, finely chopped
8 garlic cloves, crushed
1 pound kale, rough stems removed
and roughly chopped
2 pounds Yukon Gold potatoes, peeled
and cut into 1-inch dice (covered in
cold water until ready to use, to
avoid oxidation)
1½ teaspoons kosher salt
½ teaspoon freshly ground black
pepper
12 cups chicken broth, low sodium
1. Put the olive oil into the cooking pot of the
Cuisinart Multicooker and set to Brown/
®
Sauté at 400°F. Once the oil shimmers
across the pot, add the chorizo. Cook until
chorizo is browned on both sides, about 8
minutes.
2. The amount of oil released from chorizo
varies depending on the type of sausage
you are using. You should have ½
tablespoon of oil remaining in the cooking
pot. If the pan is dry, add some olive oil. If
there is an excessive amount, carefully wipe
out. Stir in the onion and garlic and cook
until soft and lightly golden.
3. Stir in the kale, drained potatoes, salt and
pepper and toss to evenly coat with the oil.
Finally stir in the chicken broth. Switch unit
to Slow Cook on High for 4 hours.
4. When time has expired, unit will switch to
Keep Warm.
Note: Should there be excessive grease
remaining in the bottom of the pot after
browning chrorizo in Step 1, refer to the
instructions on page 6 of the instruction book
for removal.
Nutritional information per serving (1 cup):
Calories 284 (53% from fat) • carb. 19g • pro. 14g
• fat 17g • sat. fat 6g • chol. 58mg • sod. 913mg
• calc. 60mg • fiber 2g
Entrées
Roasted Herb &
Garlic Pork
The longer the pork is marinated, the more
flavorful the end result will be.
Setting: Roast
Makes 6 servings
1 pork loin roast (approximately
2½ pounds)
3 garlic cloves, chopped
6 sage leaves
2 fresh rosemary sprigs, leaves only
4 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put the pork in a bowl with the garlic, sage,
rosemary and olive oil and toss together
well. Let marinate in the refrigerator for at
least 2 hours and up to overnight.
2. Remove pork from refrigerator about 30
minutes before roasting. Season the roast
all over with the salt and pepper. Put the
roasting rack into the cooking pot of the
Cuisinart Multicooker and set to Roast at
®
400°F. Put the marinated pork on the rack,
cover, and set time for 1 hour.
3. Check the roast after 45 minutes; the
internal temperature should read 140°F
at the thickest part.
4. Allow to rest 5 to 10 minutes before slicing.
Nutritional information per serving:
Calories 457 (66% from fat) • carb. 1g • pro. 37g
• fat 33g • sat. fat 10g • chol. 119mg • sod. 361mg
• calc. 39mg • fiber 0g
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