Cuisinart CPC-600 - Electric Pressure Cooker Instruction Booklet & Recipe Book page 12

Nutritional information per serving (one cup [250 ml]):
Calories 17 (1% from fat) • carb. 18g • pro. 38g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg
• calc. 14mg • fiber 0g
Garlic & Herb Smashed
Potatoes
Old-fashioned comfort food at its best. For
basic mashed potatoes,
omit the garlic and herbs.
Makes about 6 cups (1.5 L)
(12 servings)
3 pounds (1.5 kg) Yukon gold or
russet potatoes
4 cups (1 L) water
10-12 cloves garlic, peeled
2 teaspoons (10 ml) kosher salt,
divided
1 teaspoon (5 ml) white vinegar
¾ cup (175 ml) reduced fat milk
¼ cup (50 ml) half-&-half
3 tablespoons (45 ml) unsalted
butter, cut into ½-inch (1.25 cm)
pieces
¼ cup (50 ml) chopped fresh chives
¼ cup (50 ml) chopped fresh parsley
¼ teaspoon (50 ml) freshly ground
white or black pepper
Peel the potatoes and cut into ½-inch
(1.25 cm) slices. Place the potatoes, water,
garlic, 1 teaspoon (5 ml) of the kosher
salt, and vinegar in the cooking pot of the
Cuisinart ™ Pressure Cooker. Cover and
select High Pressure. Set timer for
7 minutes. When cooking is completed,
use Quick Pressure Release. Turn off. While
potatoes are cooking, combine milk with
half-&-half and heat to a simmer (gentle
bubbles at edges) in a saucepan or in the
microwave.
Remove cooking pot and drain water from
potatoes. Return cooking pot to Pressure
Cooker and select Simmer. Let simmer
for 2 to 3 minutes to dry potatoes slightly.
Sprinkle with remaining salt. Add heated
milk mixture to the cooking pot, and using
a potato masher suitable for nonstick
cookware, mash the potatoes to break up.
Add the butter, chives, parsley, and pepper
to the potatoes, and mash until they reach
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the desired texture. Select Keep Warm and
cover loosely to hold the potatoes until
ready to serve.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g • pro. 3g
• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg
• calc. 42mg • fiber 2g
Sweet Potato Purée
A nice, subtle side dish – makes a great
substitute for the regular white potato.
Makes about 4½ cups (1.1 L),
about 8 to 10 servings
3 pounds (1.5 kg) sweet potatoes,
peeled and cut into 2-inch (5 cm)
cubes
1 cup (250 ml) water
2 tablespoons (30 ml) unsalted
butter, room temperature
1½ teaspoons (7 ml) kosher salt
2 teaspoons (10 ml) packed
brown sugar
2 teaspoons (10 ml) lemon juice
pinch ground cinnamon
pinch ground nutmeg
Place cubed sweet potatoes and water
into cooking pot of the Cuisinart Pressure
™
Cooker. Lock lid in place. Select High
Pressure. Set timer for 6 minutes. When
audible beep sounds use Quick Pressure
Release to release steam. When float valve
drops, remove lid carefully, tilting away
from you to allow steam to disperse.
Strain sweet potatoes and place in large
mixing bowl. Mash with potato masher or
hand mixer. Once thoroughly mashed, add
remaining ingredients. Taste and adjust
seasoning accordingly. Serve immediately.
Nutritional information per serving
(based on 10 servings):
Calories 186 (12% from fat) • carb. 39g • pro. 2g
• fat 3g • sat. fat 1g • chol. 6mg • sod. 214mg
• calc. 26mg • fiber 6g
Rice Pilaf
Makes 6 cups (1.5 L)
1½ tablespoons (25 ml) unsalted
butter
1 medium onion, finely chopped
(about 1 cup [250 ml])
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 cups (500 ml) long grain
white rice
¼ teaspoon (1 ml) kosher salt
3 cups (750 ml) chicken broth
sage leaf (optional)
Place the butter in the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté
™
and let butter heat for 2 to 3 minutes.
When hot, add the chopped onions,
carrots, and celery. Cook, stirring now
and then, until onions are translucent and
vegetables become aromatic, about 2 to
3 minutes. Stir in rice and cook, stirring
frequently, until rice becomes opaque,
about 1 to 2 minutes. Add salt, broth, and
sage leaf. Cover and lock lid in place.
Select High Pressure and set timer for 3
minutes. When audible beep sounds wait
3 minutes and then use Quick Pressure
Release to release pressure. When
float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse.
Fluff rice and serve immediately.
Nutritional information per serving (½ cup [125 ml]):
Calories 137 (12% from fat) • carb. 26g • pro. 3g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg
• calc. 17mg • fiber 1g
Corn Pudding
Makes 8 servings
2 teaspoons (10 ml) unsalted
butter, plus extra for coating
soufflé dish
1 cup (250 ml) chopped onion
1 pound (500 g) cut corn, fresh or
frozen, thawed and patted dry
(about 8 ears, or 4 cups [1 L]),
divided
4 large eggs
2 cups (500 ml) evaporated fat free
milk, not reconstituted
¼ cup (50 ml) yellow cornmeal
1 teaspoon (5 ml) salt
½ teaspoon (2 ml) freshly ground
pepper to taste
2-4 drops hot sauce
2 cups (500 ml) water
Coat a 2-quart (2.2 L) ceramic soufflé
dish (8-inch [20 cm] diameter) with the
melted butter and reserve. Cut a piece of
aluminum foil 16 inches (41 cm) square
and lightly butter an 8-inch (20 cm) round
in its centre. 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" and
reserve.
Melt butter in a 10-inch (25 cm) skillet
over medium high heat. Add onion.
Cook, stirring about 5 minutes (until
translucent). Reserve.
Place 2 cups (500 ml) of corn in work bowl
of a Cuisinart Food Processor. Pulse four
®
or five times, to chop corn roughly. Add
eggs, evaporated milk and onion; pulse
until mixed. Place the remaining 2 cups
(500 ml) corn in a 1½-quart mixing bowl,
sprinkle with cornmeal. Add chopped
corn mixture. Stir until just mixed. Season
with salt, pepper and hot sauce to taste.
Transfer to prepared soufflé dish.
Cover with prepared sheet of foil,
buttered side down, so that the foil
allows for the top of the bread pudding
to expand, but fits tightly around the
sides of the soufflé dish. 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".
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