Heart Smart Turkey Chili; Veal Stew With Mushrooms & Artichokes - Cuisinart PSC-400C Instruction And Recipe Booklet

Heart Smart Turkey Chili

Makes about 9 cups (2.25 L)
1 teaspoon (5 ml) + 1 tablespoon
(15 ml) extra virgin olive oil, divided
3 pounds (1.5 kg) lean ground
turkey (7% fat)
4 cloves garlic, peeled and finely
chopped
1 pound (500 g) Spanish onions, peeled
and chopped
5 tablespoons (75 ml) chili powder
½ tablespoon (7 ml) ground cumin
½ teaspoon (2 ml) ground allspice
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) ground coriander
Heat one teaspoon (5 ml) olive oil in a Cuisinart
¹⁄ ³
medium-high heat. Add of the turkey to the pan and cook until brown, breaking
up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of
the Cuisinart ® Slow Cooker. Brown the remaining meat with one teaspoon oil, in
two more batches.
Heat the remaining one tablespoon (15 ml) of oil over medium heat in the same pan;
add the garlic and onion and cook until translucent and softened, about 5 minutes.
Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low
heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker.
Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, and bay leaf.
Cover and press the On/Off button to turn the unit on. Set time to 6 hours and press
Low; Slow Cooker will automatically switch to Warm.
Serve with "chili condiments" – shredded lowfat Cheddar or Monterey Jack cheese,
diced avocado, chopped tomato, chopped onions, chopped peppers and warm corn-
bread.
Nutritional information per 1-cup (250 ml) serving:
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
1 teaspoon (5 ml) oregano
2 cans (14 ounces [397 g] each) diced
tomatoes
½ red bell pepper, cut into 1½ x ¼-inch
(3.8 x 0.6 cm) strips
½ yellow bell pepper, cut into
1½ x ¼-inch (3.8 x 0.6 cm) strips
1 cup (250 ml) unsalted, nonfat,
low-sodium chicken stock
1 tablespoon (15 ml) wine vinegar
1 bay leaf
¾ teaspoon (3.75 ml) kosher salt
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Veal Stew with Mushrooms
& Artichokes
Makes about 8 cups (2 L)
½ cup (125 ml) all-purpose flour
¾ teaspoon (3.75 ml) kosher salt
¾ teaspoon (3.75 ml) freshly ground
pepper
2 pounds (1 kg) veal stew meat,
cut into 1-inch (2.5 cm) cubes
6 teaspoons (30 ml) good quality
olive oil, divided
½ cup (125 ml) dry sherry
¾ pound (375 g) button
mushrooms, sliced
1 cup (250 ml) onion, peeled and
chopped (about 1 large)
¾ cup (175 ml) sliced celery
Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes
with seasoned flour, shaking off excess.
Heat 2 teaspoons (10 ml) of oil in a Cuisinart
high heat. In 2 batches, brown veal on all sides. Transfer browned veal to the ceramic
pot of the Cuisinart ® Slow Cooker. After each batch, deglaze pan by adding ¼ cup
(50 ml) sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot.
When all meat is browned, add 1 teaspoon (5 ml) oil; brown mushrooms in
2 batches and add to pot.
Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the Slow
Cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal
mixture. Tuck the bay leaf into the centre. Cover and press the On/Off button to turn
the unit on. Set time to 5 hours and press Low; the Slow Cooker will automatically
switch to Warm. At this point, the stew can wait on Warm until you are ready to
finish cooking.
One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in
artichokes; cover and slow cook on Low for 1 hour. Garnish with chopped fresh
parsley to serve.
Nutritional information per 1-cup (250 ml) serving:
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g
½ can (14 ounces [397 g]) diced
tomatoes, drained
½ cup (125 ml) chicken stock
1 shallot, peeled and minced
1 clove garlic, peeled and minced
¾ teaspoon (3.75 ml) ground coriander
1 celery stalk, trimmed, cut into
½-inch (1.25 ml) pieces
5 whole sprigs of parsley with stems
1 bay leaf
1 package frozen artichokes, thawed
¼ cup (50 ml) chopped fresh parsley
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