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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."
Place on counter and set filled springform
pan in the centre. Cover cheesecake with
a piece of buttered aluminum foil – making
the sides tight, but allowing room for the
cheesecake to expand. Bring the ends of the
cradle strip upward. Use the cradle to help
lower the cheesecake into the cooking pot
and place on the trivet.
Cover and lock lid in place. Select High
Pressure and set timer for 16 minutes. When
audible beep sounds, use Natural Pressure
Release to release pressure. When float valve
drops, turn off. Remove lid carefully, tilting
away from you to allow steam to disperse.
Remove cheesecake from the cooking pot
using the foil strips to lift up. Place on a
cooling rack. Remove foil and plastic wrap.
Dab gently with a paper towel to remove
any accumulated condensation from the
top of the cheesecake. Let cool to room
temperature, then cover and refrigerate.
Before serving remove from springform pan
and garnish if desired.
Serve with crackers or slices of crusty
breads. May also be sliced and served on
tender greens as a salad. Garnish with fresh
fruit such as sliced pears, apples or figs.
Nutritional information per serving
¹/
(
of cheesecake):
16
Calories 206 (84% from fat) • carb. 2g • pro. 7g
• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg
• calc. 85mg • fiber 0g
18
Not the Same Old
Three-Bean Salad
Dressed with an Asian-inspired vinaigrette,
this bean salad also includes fresh corn and
green beans, edamame, and the bright
flavour of dried cranberries.
Makes 9 cups (2.25 L)
3
tablespoons (45 ml) sherry vinegar
2
tablespoons (30 ml) fresh lime juice
1½
tablespoons (25 ml) low-sodium
soy sauce
1½
tablespoons (25 ml) honey
1½
teaspoons (25 ml) finely chopped
fresh ginger
1
teaspoon (5 ml) Asian chili paste
with garlic
²⁄ ³
cup (150 ml) vegetable oil
4
ears fresh corn, husks and
silks removed
8
ounces (225 g) green beans, cut into
½-inch (1.25 cm) pieces on
the diagonal
1½
cups (375 ml) frozen edamame
(soybeans)
1
cup (250 ml) pink, pinto, black or
cannellini beans, rinsed, drained
and picked over
1
cup (250 ml) thinly sliced celery
1
cup (250 ml) chopped (½x¼-inch
[1.25 x 0.6 cm] strips) red
bell pepper
¾
cup (175 ml) dried cranberries
½
cup (125 ml) chopped red onion
kosher salt and freshly ground
pepper to taste
Place sherry vinegar, lime juice, soy sauce,
honey, ginger, and chili paste in a medium
bowl. Whisk to combine, and while whisking,
add oil in a slow, steady stream, whisking
until an emulsion is formed. (This may also
be done in a blender or food processor.)
You will have about 1 cup (250 ml) of
the vinaigrette dressing. Let stand while
preparing the rest of the salad and allow the
flavours to blend.
Place trivet/rack in the cooking pot and place
corn on rack. Add one cup of water to the
cooking pot. Select High Pressure and set
for 1 minute. When audible beep sounds,
use Quick Pressure Release. Remove corn
and plunge into a bowl of ice water to stop
cooking. Place green beans on a 16-inch
(41 cm) square sheet of parchment paper
and bring corners together. Place on trivet/
rack. Select High Pressure and set time for
1 minute. When audible beep sounds, use
Quick Pressure Release. Remove green
beans and plunge into ice water to stop
cooking. Remove trivet, rack. Add edamame
to cooking pot. Stir in hot water for 30 to 40
seconds. Remove and plunge immediately
into a bowl of ice water to stop cooking.
Drain all vegetables. Place on layered paper
towels to complete draining.
Add 2 cups (500 ml) water to the water in the
cooking pot. Add dried beans to pot. Select
High Pressure and set cooking time for 11
minutes. When the audible beep sounds, use
Natural Pressure Release. Test for doneness.
If not completely tender, select Simmer and
simmer until tender. Drain, plunge into ice
water and drain again.
Cut corn from cobs and place in a large bowl
with the celery, red pepper, dried cranberries,
and red onions. Add cooked drained pink
beans, and ²⁄ ³ of the vinaigrette (stir with
whisk if it has separated). Toss gently to
combine. Cover and refrigerate if not serving
immediately. Stir green beans and edamame
into the salad just before serving. Season
to taste with salt and pepper. Transfer to a
decorative bowl to serve.
Nutritional information per serving (½ cup [125 ml]):
Calories 123 (34% from fat) • carb. 17g • pro. 4g
• fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg
• calc. 32mg • fiber 5g
Pasta e Fagioli
Try our hearty and healthy vegetarian
version of this classic Italian soup.
Makes about 12 cups (3 L) soup
1
tablespoon (15 ml) extra virgin
olive oil
1½
cups (375 ml) chopped onion
1
cup (250 ml) diced (½-inch [1.25 ml])
carrot
½
cup (125 ml) sliced celery
3
cloves garlic, peeled and minced
2
teaspoons (10 ml) Italian herb blend,
divided
6
cups (1.5 L) water
1
pound (500 g) dry cannellini or white
beans, rinsed and picked over
1
bay leaf
4
cups (1 L) low-sodium vegetable or
chicken broth/stock
2
cans (14 ounces [396 g] each) diced
tomatoes with juice
1
teaspoon (5 ml) kosher or sea salt
1½
cups (375 ml) tubetti, small
macaroni, or small shell pasta
chopped fresh parsley
freshly grated, shaved or
shredded Parmesan
or Grana Padano
®
cheese
Select Sauté and add oil to the cooking
pot. Heat oil for 3 to 4 minutes. When oil
is hot, add the chopped onions, carrots,
celery, garlic, and 1 teaspoon (5 ml) of the
Italian herb blend. Sauté, stirring for 4 to 5
minutes, until the onions are softened and
translucent. Add the water, dried beans, and
bay leaf. Cover and lock lid in place. Select
High Pressure and set timer for 35 minutes.
When audible beep sounds, allow pressure to
release naturally, about 20 minutes.
When float valve drops, turn off. Remove
lid, tilting away from you to allow steam to
disperse. Stir in broth/stock, tomatoes and
their juices, salt, and the remaining teaspoon
of Italian herb blend. Select Brown. When
liquids reach boiling point, add pasta and
cook according to package directions to al
dente. Turn to Keep Warm to hold soup until
ready to serve. Remove and discard bay leaf
before serving.
Serve in warmed bowls garnished with
freshly chopped parsley and grated, shaved
or shredded cheese.
Nutritional information per serving (one cup [250 ml]):
Calories 246 (11% from fat) • carb. 46g • pro. 11g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
• calc. 111mg • fiber 12g
19
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