Old Bay; Beef Stroganoff; Paella - Cuisinart WOK-703C Instruction Booklet

Nutritional information per serving:
Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g
• chol. 75mg • sod. 863mg • calc. 112mg • fiber 4g

OLD BAY

® STEAMED SHRIMP DINNER FOR TWO
Makes 2 servings
8 ounces (250 g) red new potatoes, cut in 1-inch (2.5 cm) pieces
1 medium red onion, cut in quarters through the root end (leave root
end intact)
2 teaspoons (10 ml) extra virgin olive oil, divided
5 teaspoons (25 ml) Old Bay
2 bay leaves
2 ears fresh corn, husk and silk removed, cut in 2-inch (5 cm) pieces
1 pound (500 g) large shrimp, peeled and deveined, rinsed and patted
dry
In a large bowl, combine the potatoes and onions with
Add 2 teaspoons (10 ml) of Old Bay
inch (25 cm) glass pie plate. Tuck in bay leaves. In another bowl, combine corn
1
⁄
with teaspoon (2 ml) oil and season with 1 teaspoon (5 ml) Old Bay
2
separate bowl, combine shrimp with 1 teaspoon (5 ml) oil and 2 teaspoons (10
ml) Old Bay ® .
Insert the steaming rack in the Cuisinart
water. Set wok temperature to 400°F (200°C) and bring to a boil. Reduce heat
to 225°F (100°C) and place the pie plate on a rack. Cover and steam for 10
minutes, until the potatoes are nearly done and tender. Place corn pieces
around the sides of the rack. Place the shrimp on top of the potatoes in a sin-
gle layer. Cover and steam for about 5 minutes or until shrimp are bright pink.
Serve hot.
Nutritional information per serving:
Calories 604 (18% from fat) • carb. 66g • pro. 56g • fat 12g • sat. fat 1g
• chol. 345mg • sod. 4884mg • calc. 155mg • fiber 8g
Old Bay ® is a registered trademark owned by the Bay Co., Inc.
® Seasoning, divided
1
⁄
teaspoon (2 ml) oil.
2
® Seasoning and coat well. Arrange on a 9-
™ Electric Wok. Add 4 cups (1 L) of
Makes 4 servings
1 pound (500 g) flank steak, cut into
2 tablespoons (30 ml) all-purpose flour
1
⁄
teaspoon (2 ml) kosher salt
2
1
⁄
teaspoon (1 ml) freshly ground pepper
4
2 tablespoons (30 ml) vegetable oil, divided
12 ounces (375 g) white mushrooms, cut into
1
⁄
cup (50 ml) dry sherry
4
1
⁄
cup (125 ml) thinly sliced onion
2
3
⁄
cup (175 ml) beef stock, nonfat, low-sodium
4
1 tablespoon (15 ml) tomato paste
3 tablespoons (45 ml) sour cream
Combine steak with flour, salt and pepper; discard any remaining flour.
Preheat Cuisinart ™
and stir to coat. Cook half of the mushrooms until nicely browned, remove and
reserve. Repeat with another
rooms.
1
⁄
Add tablespoon (7 ml) oil and brown half the meat, about 2 minutes; remove
2
® . In a
and reserve. Repeat with another
Pour in the dry sherry and deglaze by stirring up all the brown bits, 30 sec-
onds. Add the onion slices and cook until softened, about 2 minutes.
Return mushrooms to the wok, stir in the stock and tomato paste, cook,
stirring until thickened slightly. Add meat and stir until just warmed through.
Remove from heat and stir in sour cream.
Calories 175 (56% from fat) • carb. 5g • pro. 13g • fat 11g • sat. fat 4g
Makes 8 servings
1 teaspoon (5 ml) saffron threads
2 cups (500 ml) very hot chicken stock, low-sodium, fat free
21

BEEF STROGANOFF

1 ⁄ x 3-inch (0.5 x 7.5 cm) pieces
8
1
Electric Wok to 350ºF (180°C), add
1
⁄
tablespoon oil (7 ml) and the remaining mush-
2
1
⁄
tablespoon (7 ml) oil and remaining meat.
2
Nutritional information per serving:
• chol. 32mg • sod. 201mg • calc. 16mg • fiber 1g

PAELLA

⁄
-inch (0.5 cm) pieces
4
1
⁄
tablespoon (7 ml) oil
2