Cuisinart Slow Cooker CRC 650 User Manual

Slow Cooker

Cookbook

traditional to gourmet recipes

model psc-650

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Introduction

Get ready to slow down and enjoy meals!

Your Cuisinart^®Slow Cooker is designed to have

your favorite one-pot recipes ready and waiting for you.

Slow cooking is a traditional method that tenderizes meats

and melds ﬂavors to produce delicious family dinners

and easy, relaxing suppers with friends.

You can even prepare desserts in your Slow Cooker.

Easy to operate, easy to serve from,

and easy to clean...

enjoy!

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Contents

ꢀ

Tips & Hints

2 - 4

Important Guidelines

Suggested Foods

List of Recipes

7 - 8

Starters/Beverages/Miscellaneous

9 - 15

Soups & Stocks

16 - 25

Stews & Chilis

26 - 32

Entrées & Sauces

33 - 51

Side Dishes

52 - 66

Desserts

67 - 83

ꢀ

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Tips & Hints

ꢁ

›

Before food is added, the ceramic pot may be lightly coated with cooking spray so

cooked foods release more easily.

Root vegetables such as carrots and potatoes will take longer to cook. Either cut the

pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may

take longer than other vegetables.

›

Ground meats and uncooked sausages should always be browned and drained be-

fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be

browned (though it may add ﬂavor and visual appeal). If browning the night before,

make certain the meat is cooked completely through and properly refrigerated.

Combine with other ingredients just before slow cooking.

›

Browning meats (roasts, chops, cubes for stews) and poultry adds ﬂavor and eye ap-

peal to the ﬁnished dishes. It also helps cook out some of the fat.

In general, cooking for 1 hour on High is the equivalent of cooking for

2 hours on Low.

If you are not ready to serve food immediately, switch to the Warm mode to hold

foods until ready to serve.

Tender vegetables, or those that you wish to be crisp-tender, should be added

during the last 30 minutes of cooking time to prevent overcooking.

Each time you remove the lid, you will lose heat and will need to add 15 to 20

minutes to your cooking time. If you do need to stir (or peek), lift the lid just

slightly so that you can get the spoon or spatula in.

›

A fat mop can be used to remove separated fat from slow cooked food by brushing

it over the top. Alternatively, the food may be refrigerated, and the congealed fat

can then be lifted off and discarded before reheating and serving.

Many slow-cooked foods such as stews beneﬁt from cooling and refrigerating, then

reheating – as the saying goes, stew or chili is always better the second day.

ꢁ

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›

If using frozen foods, thaw completely before adding to Slow Cooker.

To cut the fat from recipes, remove as much of the visible fat as possible from

meats and poultry. Cook and drain all ground meats. Remove skin from poultry.

›

Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-

fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent

them from softening completely. Dried beans can be cooked ahead, drained and

frozen. Thaw before adding to your favorite recipes.

›

The Slow Cooker is perfect for foods that require long, slow simmering, such as

soups, stocks, stews, and dried beans.

The Slow Cooker is the perfect way to cook items that require a bain marie,

or water bath. We recommend starting out with hot water and cooking on High

for most of these recipes.

›

Cooking ground meats in the Slow Cooker without browning them ﬁrst is not

recommended, as ground meat has a high incidence of bacterial contamination.

Ground meats used in the Slow Cooker should be browned ﬁrst. We strongly

advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our

recipe book is an exception. The meat is ground fresh in the Cuisinart^®Food

Processor and is cooked in a simmering water bath on the High Setting. When we

tested with a probe thermometer, the Paté had reached safe food cooking

temperature well within suggested U.S.D.A. recommendations.)

›

Most of the recipes in this book are cooked on Low using the timer function, to

allow you maximum freedom to go on to do other tasks. Most meats are better

when cooked on Low (slower) than on High, and the recipes are written as such.

If you prefer to slow cook on High, cut the cooking time in half.

ꢂ

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To adapt your own recipes to the Slow Cooker:

›

For most recipes, reduce the cooking liquid by at least 50% (soups are the

exception). Liquids do not evaporate as they do in traditional cooking, and you

often will end up with more liquid than when you began.

In most cases, all ingredients can go in the Slow Cooker at once and can cook all

day on Low setting. While it is not necessary to brown or sauté vegetables (onions,

carrots, celery, peppers, etc.), it may add to the ﬂavor. Browning meats adds to their

taste and visual appeal, and helps to remove fat.

›

Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip

roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,

lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as bone-

less, skinless chicken breast or “new generation” pork loin or tenderloin may seem

dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker

(page 6).

›

Dairy products (milk, sour cream, some cheeses) will break down and curdle

during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add

dairy products during the last 30 minutes of cooking.

When making soups, add solid ingredients to Slow Cooker and then liquid to

cover. If a thinner soup is desired, add more liquid to taste.

›

If your recipe calls for precooked pasta – UNDERCOOK it.

Add cooked rice to recipes during last hour of cooking.

ꢃ

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Important Guidelines

ꢄ

›

The Slow Cooker should always be at least half full for best cooking results; how-

ever, the Slow Cooker should never be more than three-quarters full (about 1 inch

from the top rim).

Because the Slow Cooker heats and cooks at low temperatures, food should be

at room temperature before it goes into the cooker. If the food is refrigerator

temperature, heat it on the high setting for about 2 hours to heat the contents to

140°F before changing to the low setting.

›

If foods are to be cooked the next day in the ceramic pot, do not store in the

refrigerator overnight.

Any leftover food should be removed from the ceramic pot and stored in plastic

containers up to 2 days, or frozen for future use.

NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could

develop during the slow cooking process. Remove food from the ceramic pot and

reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return

food to the ceramic pot and keep warm in an oven, covering with foil, if desired.

DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a

stovetop or in a microwave.

›

Do not place the ceramic pot directly on a table or countertop.

Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to

room temperature before adding.

›

For food safety reasons, whole chickens should not be cooked in a Slow Cooker.

They may not reach safe temperature in the proper amount of time.

When cooking meat, the USDA recommends setting the unit to High for one hour

and then reducing the heat to Low.

Avoid sudden temperature changes. Really cold food or water can crack a hot

ceramic pot.

›

Never heat the ceramic pot when it is empty.

Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is

cooking.

›

Always use potholders or oven mitts when removing the lid or ceramic pot from

the base after cooking.

ꢄ

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Suggested Foods

ꢅ

Meats

Beef / Veal: Choose cuts that are full of ﬂavor and beneﬁt from braising.

› Arm pot roast

› Beef brisket or corned beef brisket

› Beef short ribs

› Bottom round roast

› Chuck or rump roast

› Chuck shoulder steak

› Veal shanks

Pork: Less tender cuts work best – the lean “new generation pork” may become dry

when cooked in Slow Cooker.

› Boston butt roast

› Pork shoulder pieces

› Sausages

› Country-style pork ribs (bone-in)

› Pork shoulder or blade roast

Lamb: Choose ﬂavorful cuts that beneﬁt from braising to tenderize.

› Lamb shoulder

› Lamb stew meat

› Lamb shanks

Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become

dry in texture if cooked too long.

› Chicken or turkey legs and thighs (remove skin to reduce fat)

Game: Game generally tends to be less tender so it is perfect for the

Slow Cooker.

› Venison roasts or stew meat

› Pheasant, duck thighs and legs

ꢅ

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Recipes

Starters/Beverages/Miscellaneous

› Country Pâté with Cranberries and Pistachios. . . . . . . . . . . . . . . . . . . . . . . . 9

› Chili Spiced Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

› Spinach, Gruyère & Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

› Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

› Irish Oatmeal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

› Apricot Pecan Brown Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Soups & Stocks

› Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

› Cuban Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

› Caramelized Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

› Sausage & Lentil Soup with Tortellini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

› Curried Yellow Pea Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

› Classic Split Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

› Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

› Brown Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

› Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

› Roasted Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Stew & Chilis

› White Chili with Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

› Beef Chili for a Crowd. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

› Heart Smart Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

› Corn and Green Chili Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

› Veal Stew with Mushrooms & Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . 30

› Mediterranean Seafood Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

› Seafood Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Entrees & Sauces

› Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

› Lemon Chicken with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

› Chicken with 40 Cloves of Garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

› Barbecue Beef Brisket. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

› Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

› Dilled Pot Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

› New England Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

› Corned Beef with Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

› Pulled Pork Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

(continued)

ꢆ

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Entrees & Sauces

› Braised Veal Shanks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

› Slow Cooked Lamb Shanks with White Beans. . . . . . . . . . . . . . . . . . . . . . 45

› Penne Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

› Red Beans & Sausage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

› Macaroni with Four Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

› Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Side Dishes

› New Potatoes with Rosemary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

› "Almost" Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

› Warm Baked Potato Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

› Mashed Potato Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

› Party Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

› Butternut Squash & Mushroom Scallop . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

› Corn Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

› Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

› Roasted Beet Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

› Spinach Timbale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

› Stewed Green Beans and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

› Succotash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

› Vegetable Tian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

› Wild Mushroom Ragout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Desserts

› Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

› Honey Yogurt Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

› Chocolate Glaze. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

› Stewed Rhubarb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

› Baked Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

› Raspberry Swirl Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

› Apple Streusel Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

› Chocolate Ricotta Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

› Lemon Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

› Chocolate Terrine with Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . 76

› Applesauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

› Apricot Almond Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

› Chocolate Pudding Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

› French Vanilla Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

› Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81

› Steamed Chocolate Cherry Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

› Winter Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

ꢇ

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Country Pâté with

Cranberries and Pistachios

Makes 12 slices

ꢀ

ꢃ

tablespoon unsalted butter

²∕

cup dried cranberries

teaspoon kosher salt

teaspoon freshly ground pepper

teaspoon herbes de Provence

teaspoon sage

ounces shallots, peeled and

chopped

ꢀ

pound lean pork (trimmed

shoulder), cut into ꢀ-inch cubes

pound veal, cut into ꢀ-inch cubes

teaspoon allspice

pound chicken thighs, skinless,

boneless, cut into ꢀ-inch cubes

¹∕_ꢇteaspoon freshly grated nutmeg

¹∕_ꢇteaspoon cayenne pepper

¹∕_ꢇteaspoon cumin

ꢀ

large egg, lightly beaten

cup half-and-half

¹∕

cooking spray

¹∕

cup white vermouth or dry white

wine

¹∕

pound prosciutto, thinly sliced

quart boiling water

ꢀ

²∕

cup shelled white pistachios

Heat butter in a ꢀ0-inch Cuisinart^®nonstick skillet over medium heat. Cook shal-

lots, stirring occasionally, until soft, about ꢄ minutes. Let cool; reserve.

Insert the metal blade in a Cuisinart^®Food Processor. Place pork cubes in the work

bowl and pulse ꢀ0 to ꢀꢄ times until ﬁnely chopped. Do not overprocess. Remove;

place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to

bowl with pork. Repeat with chicken.

Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pep-

per, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing

bowl. Stir to combine thoroughly.

Taste for seasoning by ﬂattening ꢀ tablespoon of pâté mixture into a patty shape

and cooking in a skillet until brown. Adjust seasonings if needed.

Lightly coat an ꢇ½ x ꢃ½ x ꢁ½-inch loaf pan with cooking spray. Line pan with

slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, press-

ing down to even. Cover with a slice of prosciutto and fold over the ends to cover

StarterS/BeverageS/MiScellaneouS

ꢅ ꢈ

ꢅ

ꢈ

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the meat mixture. Cut a ꢁ0-inch length of aluminum foil, fold to double and coat

one side with cooking spray. Cover pan with foil, sprayed side down. Secure with

kitchen twine.

Place rack in ceramic pot of the Cuisinart^®Slow Cooker. Add boiling water. Care-

fully place ﬁlled and covered loaf pan on rack. Cover and press the on/off button to

turn the unit on. Set the time to ꢂ hours and press High; slow cooker will auto-

matically switch to Warm when cooking time has elapsed. The internal temperature

of pâté should be ꢀꢅ0°F. Let the pâté stand in the slow cooker until cool enough

to handle. Place the covered loaf pan in a shallow baking dish. Cover with another

baking dish. Place ꢂ or ꢃ one-pound cans on top to weigh down. Refrigerate until

completely cool – at least ꢇ hours or overnight.

Remove foil and loosen pâté with a sharp knife run around the edges. Invert onto a

plate. Scrape off and discard congealed juices. Cut into slices and serve with sliced

crusty bread, mustard and cornichons.

Nutritional information per slice:

Calories 155 (47% from fat) • carb. 7g • pro. 13g • fat 7g

• sat. fat 3g • chol. 52mg • sod. 293mg • calc. 26mg • ﬁber 1g

StarterS/BeverageS/MiScellaneouS

ꢅ ꢀ0

ꢀ0

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Chili Spiced Nuts

Makes 9 cups

ꢀ

tablespoon chili powder (mild,

medium or hot – to taste)

ꢀ½ cups unsalted shelled cashews

ꢀ½ cups unsalted shelled macadamia

nuts

ꢀ½ teaspoons ground cumin

ꢀ½ teaspoons kosher salt

ꢀ½ cups unsalted shelled pecan halves

ꢀ½ cups unsalted shelled pistachios

ꢀ½ cups pepitas

ꢀ

teaspoon oregano

teaspoon granulated or powdered

garlic

ꢂ

tablespoons extra virgin olive oil

teaspoon cayenne pepper

ꢀ½ cups unsalted shelled whole

almonds

Place the chili powder, cumin, salt, oregano, garlic powder, and cayenne in a small

bowl. Stir to combine; reserve.

Place the nuts in ceramic pot of the Cuisinart^®Slow Cooker. Add spice mixture;

stir. Drizzle with olive oil and stir to coat. Cover and press the on/off button to turn

the unit on. Set time to ꢂ0 minutes and press High. When unit switches to warm,

remove cover, reset time for ꢁ hours and press Low. Stir mixture occasionally, about

every ꢀꢄ minutes. Transfer nuts to a baking sheet lined with paper towels to cool

before serving or storing. Store in an airtight container for up to ꢁ weeks.

Nutritional information per serving (2 tablespoons):

Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g

• chol. 0mg • sod. 31mg • calc. 18mg • ﬁber 1g

StarterS/BeverageS/MiScellaneouS

ꢅ ꢀꢀ

ꢅ

ꢀꢀ

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Spinach, Gruyère

& Artichoke Dip

The slow cooker is the perfect vessel to bake our version of this old snack favorite to

feed a crowd, especially when your oven is busy with the rest of the meal.

Makes about 2 quarts

ꢀꢅ ounces frozen spinach (one bag),

thawed

ꢂ

ꢀ

ꢁ

ounces Gruyère, shredded

garlic clove, ﬁnely chopped

ounce shallot, ﬁnely chopped

ounces Parmesan, grated

teaspoon Tabasco^®or other hot

sauce (use more or less to taste)

ꢁ

cans (ꢀꢄ ounces each) quartered

artichoke hearts, drained

ꢀꢅ ounces reduced fat cream

cheese, cut into ꢀ-inch pieces

cup evaporated fat-free milk, not

reconstituted

Brush a ꢁ-quart soufﬂé dish lightly with olive oil or coat with cooking spray. Place

the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed;

reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess

liquid (do not squeeze too hard); reserve.

Place the cream cheese and evaporated milk in a large bowl. Using a hand-held

mixer on medium speed, beat until creamy and smooth. Add the Gruyère, garlic,

shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved arti-

choke hearts and hot sauce; stir on low speed to blend.

Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Place

the rack in the Cuisinart^®Slow Cooker. Place the ﬁlled soufﬂé dish on the rack.

Cover and press the on/off button to turn the unit on. Set time to ꢂ hours and

press High; slow cooker will automatically switch to Warm when cooking time has

elapsed.

Dip should be puffed and bubbly when done. Serve hot with crackers or sliced

French bread.

Nutritional information per serving (2 tablespoons):

Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g

• chol. 9mg • sod. 192mg • calc. 95mg • ﬁber 1g

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Mulled Cider

Makes 4 quarts

ꢃ

ꢅ

ꢃ

quarts fresh unpasteurized

apple cider

ꢀ

whole orange, unpeeled, sliced

cup brown sugar

slices peeled, fresh ginger, each

about the size of a quarter

ꢀ½ teaspoons whole cloves

teaspoon whole allspice berries

ꢀ

whole cinnamon sticks

Place all ingredients in the ceramic pot of the Cuisinart^®Slow Cooker. Stir to mix.

Cover and press the on/off button to turn the unit on. Set time to ꢂ hours and

press Low; slow cooker will automatically switch to Warm after cooking time has

elapsed. Strain out orange slices and spices if desired. Ladle into mugs to serve.

Nutritional information per serving (½ cup):

Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 5mg • calc. 14mg • ﬁber 0g

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Irish Oatmeal

Makes 8 servings

cooking spray

ꢁ

ꢀ

cups steel-cut Irish Oatmeal

quarts water

teaspoon kosher salt

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the

on/off button to turn the unit on. Set time to ꢂ hours and press Low; slow cooker

will automatically switch to Warm after cooking time has elapsed.

Notes:

For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apri-

cots, peaches, cherries or cranberries; about ꢀ to ꢁ tablespoons per serving. For

Cinnamon Irish Oatmeal, add ꢀ to ꢁ teaspoons dried cinnamon before cooking

Nutritional information per serving (about ⁷/₈cup):

Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 172mg • calc. 5mg • ﬁber 4g

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Apricot Pecan Brown Bread

Makes 8 slices

ꢀ

tablespoon unsalted butter, melted

cup cornmeal

teaspoon salt

ꢀ

¹∕

ꢀ

cup honey

cup rye ﬂour

cup buttermilk

cup whole-wheat ﬂour

teaspoon baking soda

¹∕

cup chopped dried apricots

cup toasted and chopped pecans

Cut a sheet of aluminum foil ꢁ0 inches long. Fold to double (or use a single sheet

of heavy duty foil, ꢀ0 inches in length. Brush the bottom and sides of an

ꢇ½ x ꢃ x ꢁ-inch/ꢄ Cup loaf pan with butter. Brush an area in the center of the

doubled foil the size of the top of the loaf pan with butter. Reserve.

Place the cornmeal, rye ﬂour, whole-wheat ﬂour, baking soda and salt in a medium

bowl; stir with a whisk. Add the honey and buttermilk. Stir until blended and

smooth. Fold in the apricots and pecans. Turn into the prepared pan. Cover with

the foil, buttered side down. Press the foil to the sides of the pan. Use kitchen twine

to tie the foil tightly around the sides of the pan.

Place the rack in the ceramic pot of the Cuisinart™ Slow Cooker. Place the covered

loaf pan on the rack. Add hot water to come halfway up the pan. Cover and press

the on/off button to turn the unit on. Set time to ꢂ hours and press High. Once

cooking time elapses, remove loaf pan from the slow cooker using potholders.

Place on a cooking rack. Loosen string, lift off foil covering from back to front. Turn

bread onto cutting board and slice.

Nutritional information per serving (one slice):

Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g

• chol. 5mg • sod. 327mg • calc. 162mg • ﬁber 3g

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Spanish Bean Soup

with Chorizo

Makes 12 cups

ꢀ

pound dried chickpeas (garbanzo

beans)

ꢁ

teaspoon saffron threads

garlic cloves, peeled and chopped

cups water

ham hock (ꢀꢁ ounces) or leftover

ham bone

ꢇ

ꢀꢁ ounces chicken or turkey chorizo,

chopped (hot sausage, crumbled

or kielbasa, chopped)

ꢀꢁ ounces new potatoes (ꢀ to ꢀ½-

inch

size), halved or quartered

teaspoons olive oil, divided

ounces onions, chopped

ꢂ

ꢇ

Soak chickpeas overnight in water to cover by ꢂ inches. Drain and rinse. Place in

ceramic pot of Cuisinart^®Slow Cooker with ham hock or ham bone and potatoes.

Heat ꢁ teaspoons oil in ꢀꢁ-inch Cuisinart^®skillet over medium heat. Add onions;

cook ꢁ to ꢂ minutes to soften. Stir in saffron and garlic. Cook ꢁ to ꢂ minutes lon-

ger. Add onion mixture to slow cooker with ꢇ cups water.

Cover and press the on/off button to turn the unit on. Set time to ꢁ hours and press

High. Once time elapses set timer again for ꢅ hours and press Simmer; slow cooker

will automatically switch to Warm after cooking time has elapsed.

Heat remaining ꢀ teaspoon oil in same skillet over medium-high heat. Brown cho-

rizo, drain; stir into soup. Slow cook on Low for ꢃꢄ minutes. If the soup seems too

thick, add some more water.

Nutritional information per serving (1 cup):

Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 12mg • calc. 40mg • ﬁber 6g

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Cuban Black Bean Soup

Makes 10 cups

ꢀ½ pounds dried black beans

ꢀ

tablespoon oregano

teaspoon cayenne pepper

bay leaf

ꢁ

ꢇ

ꢁ

ꢀ

ꢃ

ham hocks

cups chicken stock

cups chopped onion

cup chopped red pepper

garlic cloves, peeled and chopped

teaspoon kosher salt

tablespoon red wine vinegar

cup dry sherry

¹∕

Sort beans and pick out any stones or bits of dirt. Soak beans overnight (ꢇ hours

or more) in water to cover by ꢂ inches. Drain and rinse. Place beans in ceramic pot

of the Cuisinart^®Slow Cooker with ham hocks, chicken stock, chopped onion, red

pepper, garlic, oregano, cayenne and bay leaf.

Cover and press the on/off button to turn the unit on. Set time to ꢁ hours and press

High. Once time elapses set timer again for ꢅ hours and press Simmer; slow cooker

will automatically switch to Warm again when cooking time has elapsed.

Remove and discard bay leaf. Remove ham hocks, let cool. When cool enough to

handle, remove meat, chop and reserve. Stir in salt.

Use a potato masher or Cuisinart^®Hand Blender on Low speed with a gentle up

and down motion to mash/purée beans.

You may partially or totally purée the soup. Stir in reserved ham, vinegar and

sherry.

Nutritional information per serving (1 cup):

Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g

• chol. 5mg • sod. 685mg • calc. 56mg • ﬁber 13g

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Caramelized Onion Soup

Makes 8 servings

ꢁ

tablespoons unbleached

all-purpose ﬂour

ꢃ

ꢁ

pounds onions, peeled and sliced

tablespoons unsalted butter,

melted

ꢀ

ꢅ

tablespoon brown sugar

cups meat stock (half chicken and

half beef is ﬁne), hot

ꢁ

tablespoons extra virgin olive oil

ꢀ½ teaspoons kosher salt

ꢁ

tablespoons Port

Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart^®Slow

Cooker. Cover and press the on/off button to turn the unit on. Set time for one

hour and press High. Once time elapses, reset time for ꢄ hours and press Low to

cook until nicely browned. Stir every hour so the onions color evenly.

When onions are done, sprinkle in ﬂour and sugar. Cook on Low for ꢂ0 minutes,

stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low

for ꢁ hours longer. Stir in Port.

Serve soup with slices of toasted French bread, topped with melted Parmesan

cheese.

Nutritional information per serving (¾ cup without cheese):

Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g

• chol. 8mg • sod. 636mg. • calc. 53mg • ﬁber 3g

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Sausage & Lentil

Soup with Tortellini

Makes 12 cups

ꢁ

ꢀ

ꢁ

ꢀ

garlic cloves, peeled and chopped

tablespoon basil

ꢀ

ꢁ

tablespoon extra virgin olive oil

pounds turkey or chicken Italian

sausage links

teaspoons thyme

ꢀꢁ ounces mushrooms, cleaned and

quartered

ounce sun-dried tomatoes (not in

oil), slivered

ꢀ½ cups dried brown lentils, rinsed

and drained

ꢅ

ꢈ

cups low-sodium chicken stock or

broth

ꢀꢁ ounces yellow onions, peeled and

chopped

ounces cheese ﬁlled tortellini

(refrigerated)

ꢀꢁ ounces carrots, peeled, thickly

sliced

Heat the olive oil in a Cuisinart^®ꢀꢁ-inch nonstick skillet over medium-high heat.

When hot, add the sausage in a single layer and brown evenly on all sides, about

ꢀ0 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to

brown, about ꢂ to ꢃ minutes. When the sausage is cool enough to handle, cut into

½-inch slices.

Place the lentils in the ceramic pot of the Cuisinart^®Slow Cooker. Add the chopped

onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.

Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any

accumulated juices. Add the chicken stock.

Cover and press the on/off button to turn the unit on. Set time to ꢁ hours and press

High. Once time elapses, reset time to ꢄ hours and press Simmer; slow cooker will

automatically switch to Warm when cooking time has elapsed.

Forty-ﬁve minutes before serving, reset the temperature to High – if soup is very

thick, add up to ꢁ cups water. After ꢀꢄ minutes, add the tortellini. Cover and cook

for an additional ꢂ0 minutes, until the tortellini are cooked and tender.

Serve with freshly grated Parmesan cheese.

Nutritional information per serving (1 cup, without cheese):

Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g

• chol. 51mg • sod. 1015mg • calc. 96mg • ﬁber 6g

SoupS & StockS

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Curried Yellow Pea Soup

Makes 12 cups

ꢀ

ꢇ

tablespoon unsalted butter

ꢇ

ounces mushrooms, halved

ounces baby carrots

ounces onion, peeled

and chopped

ounces parsnips, peeled and

cut into ꢀ-inch slices

ꢁ

ꢀ

garlic cloves, peeled and chopped

piece ginger (ꢀ-inch) peeled,

thinly sliced

ꢇ

ounces cauliﬂower, separated into

ꢀ½-inch ﬂorets

ꢁ

tablespoons jalapeño pepper,

cored, seeded and chopped

¹⁄ꢂ cup brown rice

ꢃ

cups vegetable stock or Roasted

ꢀ

tablespoon curry powder

teaspoon cumin seed

Vegetable Stock (page ꢁꢄ)

ꢀ

ꢂ

cups water

pound yellow split peas, rinsed

ꢇ

ounces red potatoes, skin on,

quartered

Melt butter over medium-high heat in a ꢀ0-inch Cuisinart^®nonstick skillet. Cook

onion until soft, about ꢂ to ꢄ minutes. Add garlic; stir for ꢀ minute. Add ginger,

jalapeño, curry and cumin. Cook until fragrant, ꢀ to ꢁ minutes. Transfer to ceramic

pot of Cuisinart^®Slow Cooker.

Add split peas, potatoes, mushrooms, carrots, parsnips, cauliﬂower and rice to slow

cooker; stir. Add stock and water. Cover and press on/off button to turn the unit

on. Set time to ꢆ hours and press Low; slow cooker will automatically switch to

Warm when cooking time has elapsed.

Nutritional information per serving (1 cup):

Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g

• chol. 3mg • sod. 73mg • calc. 51mg • ﬁber 8g

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Classic Split Pea Soup

Makes 8 servings

ꢅ

ꢀ

cups chicken stock (page ꢁꢃ)

ꢁ

ꢇ

ꢀ

garlic cloves, peeled

ꢀꢁ-ounce ham hock

(or roasted turkey leg)

ounces onion, peeled and chopped

celery stalk, chopped, top off

ꢀ

teaspoon freshly ground pepper

tablespoon thyme

ꢀꢁ ounces waxy potatoes,

cut into ½- inch cubes

ꢀ

cup dry sherry

ꢀꢁ ounces carrots, peeled and thinly

sliced

ꢀ

pound green split peas, rinsed

Place all ingredients but the sherry into the ceramic pot of the Cuisinart^®Slow

Cooker. Cover and press the on/off button to turn the unit on. Set time for ꢀ hour

and press High. Once time elapses reset time for ꢆ to ꢇ hours and press Low; slow

cooker will automatically switch to Warm until ready to serve.

To reserve, remove ham hock and discard bone; chop meat, and return it to soup.

Stir in sherry.

Nutritional information per serving (1 cup):

Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g

• chol. 3mg • sod. 378mg • calc. 34mg • ﬁber 6g

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Tomato Soup

Makes 8 servings

ꢃ

cans (ꢀꢃ ounces each) diced

ꢃ

cups chicken or vegetable stock

tomatoes, juices drained

ꢀ

bay leaf

ꢂ

ꢀ

ꢁ

garlic cloves peeled, and chopped

large onion, peeled, and chopped

medium carrots, chopped

ꢀ

teaspoon dried basil

teaspoon thyme

medium celery stalks,

tops removed, chopped

Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisin-

art^®Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the

on/off button to turn the unit on. Set time for ꢅ hours and press Simmer, until

vegetables are tender. Slow cooker will automatically switch to Warm when cook-

ing time has elapsed.

Serve as is for a rustic soup, or purée with a Cuisinart^®Hand Blender or blender for

a more reﬁned one.

Nutritional information per serving (1 cup):

Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 437mg • calc. 51mg • ﬁber 4g

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Brown Beef Stock

Makes 8 cups

ꢁ½ pounds beef and/or veal bones

quartered

ꢀ

ꢁ

pound beef chuck or other stew

beef, in ꢀ-inch cubes

ꢁ

tablespoons olive or vegetable oil

chives

ꢅ

large carrots, peeled, cut into

ꢂ-inch lengths

ꢅ

sprigs parsley

sprigs thyme

ꢅ

celery stalks, cut into ꢂ-inch

lengths

ꢂ

garlic cloves

ꢀꢁ

peppercorns

large onions, peeled and

Preheat oven to ꢃꢁꢄ° F. Arrange bones, beef cubes, and vegetables in a shallow

roasting pan. Drizzle with oil and toss to coat. Roast for ꢁꢄ minutes, then turn and

roast for an additional ꢁꢄ minutes. Tie chives, parsley and thyme into a bundle us-

ing butcher’s twine.

Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisin-

art^®Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover

with ꢇ cups cold water. Cover and press the on/off button to turn the unit on.

Set time to ꢁ hours and press High. Once time elapses, reset time to ꢄ hours and

press Simmer; slow cooker will automatically switch to Warm when cooking time

has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will

solidify and come to the top. Remove and discard fat. Keep stock refrigerated until

ready to use, up to ꢄ days, or freeze.

Hint: Freeze in ꢀ-cup amounts to have ready to thaw and use.

Nutritional information per serving (1 cup):

Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 20mg • calc. 14mg • ﬁber 0g

SoupS & StockS

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Chicken Stock

Makes 8 cups

ꢃ

ꢁ

pounds chicken wings

and/or backs

ꢁ

parsnips, peeled, cut into

ꢁ-inch lengths

medium onions, peeled and

quartered

bay leaves

ꢀꢁ black peppercorns

celery stalks, cut into ꢁ-inch

lengths

ꢂ

sprigs parsley

sprigs thyme

carrots, peeled, cut into ꢁ-inch

lengths

ꢀ0 cups water

leeks, trimmed, halved lengthwise,

cleaned

Rinse chicken and drain. Place in ceramic pot of Cuisinart^®Slow Cooker along

with the onion, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley,

and thyme. Add water. Cover and press on/off button to turn unit on. Set timer to

ꢂ hours and press High. Once time elapses reset time to ꢃ hours and press Sim-

mer; slow cooker will automatically switch to Warm again when cooking time has

elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs.

Pass through a ﬁne mesh strainer to remove small bits. Cover and refrigerate. When

chilled and congealed, remove chicken fat and discard or reserve for another use.

Chicken stock will keep for ꢂ days in the refrigerator, or can be frozen for up to ꢅ

months.

Hint: Freeze chicken stock in ꢀ-cup containers to use as needed.

For Brown Chicken Stock: Brown stock requires the step of roasting, but adds

depth of ﬂavor to the stock. Use this method (using turkey wings) to make Brown

Turkey Stock ahead for holiday meals.

Preheat oven to ꢃ00°F. Place wings in a Cuisinart^®Roasting Pan. Roast in preheated

oven for about ꢂ0 minutes, until nicely browned. Add vegetables, stir and roast for

an additional ꢀ0 to ꢀꢄ minutes, until vegetables are browned. Proceed with recipe.

Nutritional information per serving (1 cup):

Calories 15 (0% from fat) • carb. 1g. • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 80mg • calc. 0mg • ﬁber 0mg

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Roasted Vegetable Stock

Makes 7 cups

ꢂ

ꢁ

large carrots, peeled, cut into

ꢂ-inch lengths

ꢁ

ꢇ

large red or yellow bell peppers,

cored, seeded and quartered

celery stalks, cleaned, cut into

ꢂ-inch lengths

ounces portobello mushrooms,

cleaned, sliced

leeks, roots removed, trimmed to

include ꢁ inches of green, cut in

half lengthwise and cleaned

ꢃ

ꢁ

ꢅ

garlic cloves

tablespoons extra virgin olive oil

sprigs fresh thyme

fresh chives

ꢁ

large onions (ꢅ ounces each),

peeled, quartered

ꢀꢁ peppercorns

parsnips, peeled, cut into

ꢂ-inch lengths

Preheat oven to ꢃꢄ0°F. Arrange vegetables and garlic on large baking sheet with

sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.

Place pan in oven and roast for ꢁꢄ minutes. Turn vegetables and roast an additional

ﬁfteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.

Transfer the roasted vegetables and accumulated juices, scraping up and including

the ﬂavorful browned bits from the pan, to the Cuisinart^®Slow Cooker. Add the

bundle of herbs, peppercorns, and ꢇ cups water. Cover and press the on/off button

to turn the unit on. Set the time to ꢅ hours and press Low; slow cooker will auto-

matically switch to Warm when cooking time has elapsed.

Strain vegetables from stock and discard. Cover and refrigerate stock until ready to

use.

Nutritional information per serving (1 cup):

Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0g • sod. 530mg • calc. 2mg • ﬁber 1g

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White Chili with Chicken

Makes 13 cups

ꢀ

pound white beans

ꢀ½ teaspoons oregano

cooking spray

ꢀ

teaspoon coriander

teaspoon kosher salt

ꢀ

ꢁ

ꢀ

ꢄ

tablespoon good quality olive oil

cups chopped onions

teaspoon freshly ground

white pepper

tablespoon chopped garlic

cups low-sodium chicken stock

ꢁ

ꢇ

jalapeño peppers, cored, seeded

and minced (optional)

ꢀ½ pounds chicken breast meat,

cut into ꢀ-inch cubes

cup cut white or yellow corn,

(thawed if frozen)

cup prepared salsa verde

(from a jar)

lime wedges

ꢁ

teaspoons ground cumin

Pick over beans and discard any stones or bits of dirt. Soak beans overnight

(ꢇ hours) in water to cover by ꢂ inches. Drain and rinse. Lightly coat the interior

of the ceramic pot of the Cuisinart^®Slow Cooker with cooking spray. Heat oil in

a Cuisinart^®ꢀ0-inch skillet over medium heat. Add onions and garlic. Cook until

onions are soft, about ꢄ minutes; transfer to pot. Place stock, beans and chicken

in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños.

Cover and press the on/off button to turn the unit on. Set time to ꢂ hours and press

High. Once time elapses, reset time to ꢃ hours and press Simmer; slow cooker will

automatically switch to Warm again when cooking time has elapsed. One half hour

before serving, turn heat to High; stir in corn. Serve with wedge of lime.

Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.

Nutritional information per serving (1 cup):

Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g

• chol. 65mg • sod. 570 mg • calc. 145mg • ﬁber 15g

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Beef Chili for a Crowd

Makes 16 servings

cooking spray

ꢀ

ꢁ

green pepper, cored,

seeded, chopped

ꢁ

teaspoons good quality olive oil

yellow pepper, cored, seeded,

chopped

ꢀ½ pounds onions, peeled and

ﬁnely chopped

cans (ꢀꢃ ounces each) diced

tomatoes, juices drained, separated

ꢅ

garlic cloves, peeled and minced

teaspoons kosher salt

ꢁ

cans (ꢂ ounces each) tomato paste,

salt-free

ꢂ

teaspoon freshly ground pepper

pounds lean ground beef

cup chili powder

ꢂ

tablespoons red wine vinegar

cans (ꢀꢄ–ꢀꢅ ounces each) beans,

drained, rinsed and drained again

(i.e., black beans, pinto beans

and/or red kidney beans)

ꢀ½ tablespoons oregano

ꢀ½ tablespoons cumin

ꢀ

tablespoon paprika

red pepper, cored, seeded,

chopped

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Heat a Cuisinart^®ꢀꢁ-inch nonstick skillet over medium-high heat

and add ꢀ teaspoon olive oil; sauté onions and garlic until soft. Season with ½ tea-

spoon salt and ¼ teaspoon pepper. Place in ceramic pot.

In the same skillet, heat another teaspoon of oil; cook ground beef until brown,

breaking up clumps with the back of a spoon. Stir in remaining salt and pepper,

chili powder, oregano, cumin and paprika; cook over low heat until spices are fra-

grant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow pep-

pers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and press

the on/off button to turn the unit on. Set time to ꢀ0 hours and press Low; slow

cooker will automatically switch to Warm when cooking time has elapsed. One

hour before serving, turn heat to High. Stir in beans and slow cook until heated

through.

Nutritional information per serving:

Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g

• chol. 49mg • sod. 330mg • calc. 90mg • ﬁber 7g

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Heart Smart Turkey Chili

Makes about 16 cups

ꢁ

ꢃ

ꢅ

tablespoons extra virgin olive oil, ꢀ½ teaspoons oregano

divided

ꢁ

ꢀ

cans (ꢀꢃ ounces each)

diced tomatoes

pounds lean ground turkey

(ꢆ% fat)

red bell pepper, cut into

ꢀ½ x ¼-inch strips

garlic cloves, peeled and ﬁnely

chopped

yellow bell pepper, cut into

ꢀ½ x ¼-inch strips

ꢀ½ pounds Spanish onions, peeled

and chopped

ꢀ

ꢁ

ꢀ

cup low-sodium chicken stock

tablespoons wine vinegar

bay leaf

¹∕

cup chili powder

ꢀ

tablespoon ground cumin

ꢀ½ teaspoons ground allspice

ꢀ½ teaspoons ground cinnamon

ꢀ½ teaspoons ground coriander

teaspoon kosher salt

Heat one teaspoon olive oil in a Cuisinart^®ꢀꢁ-inch skillet over medium-high heat.

Add ¹∕ of the turkey to the pan and cook until brown, breaking up clumps with

the back of a spoon, about ꢆ minutes. Transfer to the ceramic pot of the Cuisin-

art^®Slow Cooker. Brown the remaining meat in two more batches each with one

teaspoon of oil. Heat the remaining one tablespoon of oil over medium heat in the

same pan; add the garlic and onion and cook until translucent and softened, about

ꢄ minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano;

cook over low heat until fragrant, about ꢄ minutes.

Transfer onion mixture to the slow cooker. Stir in diced tomatoes, peppers, chicken

stock, wine vinegar, bay leaf and kosher salt. Cover and press the on/off button to

turn the unit on. Set time to ꢅ hours and press Low; slow cooker will automati-

cally switch to Warm when cooking time has elapsed. Serve with chili condiments

– shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped

tomato, chopped onions, chopped peppers and warm cornbread.

Nutritional information per serving (1 cup):

Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g

• chol. 78mg • sod. 301mg • calc. 68 mg • ﬁber 3g

StewS & chiliS

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Corn and Green Chile Chowder

Makes 8 servings

ꢃ

ꢀ

slices bacon, cut into small dice

ꢁ

tablespoons unbleached,

all-purpose ﬂour

medium onion, cut into small dice

(approximately ꢀ½ to ꢁ cups dice)

ꢁ

cup beer

ꢀ

medium red pepper, cut into small

dice (approximately ꢀ½ to ꢁ cups

dice)

cans (ꢃ½ ounces each) chopped

green chiles

ꢀꢁ ounces red potatoes, washed and

cut into ꢀ-inch dice

ꢀ

celery stalk, ﬁnely chopped

jalapeño pepper, seeds removed,

ﬁnely chopped

ꢃ

cups corn kernels (cut from about

ꢃ ears of corn)

ꢂ

garlic cloves, ﬁnely chopped

ꢀ

cup low sodium chicken broth

cup heavy cream

ꢀ½ teaspoons kosher salt, divided

teaspoon freshly ground pepper,

divided

Place bacon in a ꢀꢁ-inch skillet over medium heat. Once bacon is completely

cooked remove and reserve. Add the chopped onion, red pepper, celery, and jala-

peño to the skillet. Sauté vegetables until tender, about ꢄ minutes. Add the garlic

and ½ teaspoon of both salt and pepper to the skillet and continue to cook for an

additional ꢂ to ꢄ minutes.

Stir the ﬂour into the skillet and cook for ꢁ to ꢂ minutes. Add the beer, scraping up

any brown bits that have accumulated on the bottom of the skillet. Add vegetable

mixture to the slow cooker pot of the Cuisinart^®Slow Cooker. To the vegetables,

add the green chiles, potatoes, corn, ½ teaspoon salt, remaining pepper and

chicken broth.

Cover and press the on/off button to turn the unit on. Set the time to ꢁ hours and

press High. Once time elapses, reset time to ꢅ hours. To serve, stir in reserved

bacon. Taste and adjust seasoning accordingly. Set the time again for ꢅ hours and

press Simmer. When slow cooker switches to Warm, stir in heavy cream and re-

maining salt. Set time to ꢀ hour on Low. Taste and adjust seasoning accordingly.

Optional: Purée ꢀ cup of the soup separately with a blender and stir back into the

remaining chowder for an extra-creamy texture.

Nutritional information per serving (1 cup):

Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g

• chol. 22mg • sod. 520mg • calc. 40mg • ﬁber 4g

StewS & chiliS

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Veal Stew with Mushrooms

& Artichokes

Makes about 10 cups

ꢀ

cup unbleached, all-purpose ﬂour

teaspoon kosher salt

ꢀ

can (ꢀꢃ ounces) diced tomatoes,

drained

ꢀ

ꢁ

ꢀ

cup chicken stock

ꢀ

teaspoon freshly ground pepper

shallots, peeled and minced

garlic cloves, peeled and minced

teaspoon ground coriander

ꢂ

pounds veal stew meat,

cut into ꢀ-inch cubes

ꢇ

teaspoons good quality olive oil,

divided

ꢀ0 whole sprigs of parsley with stems

ꢀ

cup dry sherry

ꢀ

ꢁ

bay leaf

pound button mushrooms, sliced

packages frozen artichokes,

thawed

ꢀ½ cups onion, peeled and chopped

(about ꢀ large)

cup chopped fresh parsley

ꢁ

celery stalk, trimmed, cut into

½-inch pieces

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 ꢁ teaspoons of oil in a Cuisin-

art^®ꢀꢁ-inch skillet over medium-high heat. In ꢂ 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 sherry to the hot skillet, scraping up any

brown bits; add to the ceramic pot.

When all meat is browned, add ꢀ teaspoon oil; brown mushrooms in ꢁ batches and

add to pot. Place onion, celery, tomatoes, chicken stock, shallots, garlic, and corian-

der 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 center. Cover and press the on/off

button to turn the unit on. Set time to ꢄ hours and press Low; the slow cooker will

automatically switch to Warm when cooking time has elapsed. 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 ꢀ hour. Garnish with chopped fresh

parsley to serve.

Nutritional information per serving (1 cup):

Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g

• chol. 85mg • sod. 421mg • calc. 71mg • ﬁber 6g

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Mediterranean Seafood Stew

Makes 6 servings

pound small new potatoes, skin

on, whole

ꢄ

teaspoon fennel seeds

teaspoon peppercorns

ꢃ

ꢁ

garlic cloves, peeled and minced

whole sprigs of fresh parsley

(stems and leaves)

large onions, peeled, cut into quar-

ters, with root ends intact (to hold

them together)

ꢀ

small fennel bulb (ꢇ ounces), top

off, cut into ½-inch slices

ꢁ

tablespoons extra virgin olive oil

ꢀꢇ mussels, scrubbed and debearded

if necessary

cans (ꢀꢃ ounces each) diced

tomatoes, juices drained

ꢀꢁ jumbo shrimp, peeled, deveined,

left whole with tail on

ꢀ

can (ꢅ ounces) salt-free tomato

paste

ꢀꢁ sea scallops, cut in half horizon-

tally

ꢀ

cup clam juice or ﬁsh stock

cup dry white wine or vermouth

teaspoon saffron

pound white ﬁsh, such as scrod,

cut into ꢁ-inch pieces

cup chopped parsley leaves

grated zest of one orange

teaspoon dried basil

bay leaf

Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart^®Slow

Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saf-

fron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs

in a ꢄ x ꢄ-inch square of cheesecloth (or coffee ﬁlter) and tie securely with kitchen

twine. Add to pot. Cover and press the on/off button to turn the unit on. Set time

for ꢁ hours and press High. Once slow cooker switches to Warm set time for ꢂ

hours and press Simmer. Once time elapses, reset time for ꢂ hours and press Sim-

mer; the slow cooker will automatically switch to Warm when cooking time has

elapsed. At this point the sauce can rest on Warm until one hour before serving.

Raise heat to High, then add fennel slices; cook another ꢂ0 to ꢃ0 minutes. Add

mussels, shrimp, scallops and ﬁsh. Continue to cook about ꢀ0 to ꢀꢄ minutes, or

until mussels are open, shrimp are pink, scallops and ﬁsh are opaque. Garnish with

chopped parsley and orange zest.

Ladle stew directly from the pot into warm soup bowls. Serve with crusty bread on

the side.

Nutritional information per serving:

Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g

• chol. 187mg • sod. 582mg • calc. 155mg • ﬁber 5g

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Seafood Chili

Makes 8 servings

ꢂ

ꢅ

ꢁ

cups chopped onion

ꢁ

cans (ꢅ ounces each) chopped

clams, drained, ½ cup juice

reserved

garlic cloves, peeled and chopped

jalapeño peppers, seeded and

chopped

ꢁ

ꢀ

tablespoons cornmeal

pound large shrimp, peeled and

deveined

ꢀ

ꢁ

ꢀ

ꢁ

ꢀ

ꢁ

red pepper, seeded and chopped

green pepper, seeded and chopped

tablespoons chili powder

ꢀ

pound large sea scallops, tough

muscle removed

tablespoon oregano

ꢀ

pound halibut (or other ﬁrm white

ﬁsh), cut into ꢀ-inch pieces

teaspoons ground cumin

pound mussels, rinsed and de-

bearded

teaspoon ground coriander

tablespoon extra virgin olive oil

cup chopped fresh cilantro

cans (ꢀꢃ ounces each) diced

tomatoes with juice

Combine onions, garlic, jalapeño peppers, red pepper, green pepper, chili powder,

oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart^®

Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Cover and press the

on/off button to turn the unit on. Set timer to ꢃ hours and press Low; the slow

cooker will automatically switch to Warm until you are ready to ﬁnish cooking.

Turn heat to High and stir in cornmeal; cover and cook ꢀꢄ minutes. Add chopped

clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on

High for ꢀ minute or until shrimp are pink and mussels have opened. Garnish with

fresh chopped cilantro.

Nutritional information per serving:

Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g

• chol. 213mg • sod. 440mg • calc. 161mg • ﬁber 3g

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Chicken Cacciatore

Makes 6 to 8 servings

ꢀꢁ ounces yellow onion, peeled and

cut vertically into ½-inch thick

slices

cup tomato paste

cup white vermouth or other dry

white wine

ꢀ

green bell pepper, cored, seeded,

cut lengthwise into ½-inch-thick

slices

ꢀ½ teaspoons oregano

ꢀ

teaspoon basil

ꢀ

teaspoon kosher salt

red bell pepper, cored, seeded,

cut lengthwise into ½-inch-thick

slices

teaspoon freshly ground black

pepper

ꢂ

pounds bone-in, skinless chicken

thighs

yellow bell pepper, cored,

seeded, cut in ½-inch-thick

slices lengthwise

ꢁ

cup unbleached, all-purpose ﬂour

tablespoons extra virgin olive oil

ꢄ

ꢁ

garlic cloves, peeled

cans (ꢀꢄ ounces each) diced

tomatoes, drained, juices

discarded

ꢇ

ounces portobello mushrooms,

cut into ½-inch-thick slices

ꢀ

bay leaf

Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth,

oregano, basil, salt and pepper in a large bowl. Toss gently to combine. Trim

chicken thighs of visible fat. Toss in ﬂour to coat lightly – discard excess ﬂour. Heat

one tablespoon olive oil in a ꢀꢁ-inch Cuisinart^®nonstick skillet over medium-high

heat. Add half the chicken and cook over medium-high heat for ꢂ minutes on each

side until brown. Transfer to a plate and repeat with the remaining chicken. Add

the remaining tablespoon olive oil and cook the portobello mushrooms in a single

layer until golden brown on each side, about ꢂ minutes per side. Add the browned

portobello mushrooms to the vegetable mixture.

Arrange half the chicken thighs in the ceramic pot of the Cuisinart^®Slow Cooker.

Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center of

the mixture. Cover and press the on/off button to turn the unit on. Set time to ꢇ

hours and press Low; slow cooker will automatically switch to Warm when cook-

ing time has elapsed. Remove and discard bay leaf before serving.

Nutritional information per serving ( based on 6 servings):

Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g

• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • ﬁber 5g

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Lemon Chicken

with Rosemary

Makes 8 servings

ꢂ

pounds bone-in, skinless chicken

ꢃ

garlic cloves, peeled, roughly

thighs, trimmed of excess visible

fat

chopped

ꢁ

¹∕

rosemary sprigs

ꢀ

teaspoon kosher salt

cup fresh lemon juice

cup chicken broth

teaspoons lemon zest

lemon, thinly sliced

chopped rosemary for garnish

teaspoon freshly ground pepper

teaspoon olive oil

ꢁ

cup unbleached, all-purpose ﬂour

ꢀ

large onions, peeled, halved and

sliced

Heat a ꢀꢁ-inch Cuisinart^®skillet over medium heat.

Season the chicken thighs on both sides with ½ teaspoon of salt and ½ teaspoon of

black pepper. Once skillet is hot add the olive oil so that it shimmers across the pan

but does not smoke. Dredge half of the chicken thighs in ﬂour to coat lightly. Place

chicken in hot skillet skin side down. Brown on both sides about ꢄ to ꢆ minutes.

It is important not to move the chicken when it is ﬁrst placed in pan; chicken will

come loose once it is browned. Dredge remaining chicken and repeat. Reserve.

Pour all but ꢀ tablespoon of oil out of the skillet. Sauté onions and garlic for ꢁ to

ꢂ minutes until softened. Stir in the rosemary sprigs and remaining ¼ teaspoon of

salt. Add the lemon juice to the skillet, scraping up any brown bits that remain on

the bottom with a wooden spoon. Let juice come to a boil and reduce by half. Add

the chicken broth and let come to a boil.

Add onion mixture to the ceramic pot of the Cuisinart^®Slow Cooker, and stir in

the lemon zest. Nestle the browned chicken thighs in the onion mixture. Place

lemon slices on top of the chicken.

Cover and press the on/off button to turn the unit on. Set time to ꢅ hours and

press Low; slow cooker will automatically switch to Warm when cooking time has

elapsed. Taste and adjust seasoning accordingly.

Serve in shallow bowls with rice or mashed potatoes.

Nutritional information per serving:

Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g

• chol. 145mg • sod. 656mg • calc. 42mg • ﬁber 1g

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Chicken with

40 Cloves of Garlic

Makes 8 servings

ꢃ

pounds chicken thighs

cooking spray

(about ꢀꢅ), skinless, bone-in

teaspoons herbes de Provence

teaspoon red pepper ﬂakes

teaspoon kosher salt

ꢃ0 cloves garlic, peeled

ꢁ

ꢀ

celery stalk, sliced

ꢀ

cup sliced onion and/or shallots

cup white vermouth or dry

white wine

teaspoon freshly ground

black pepper

tablespoons low-sodium

chicken stock

ꢀ

tablespoon fresh lemon juice

tablespoon extra virgin olive oil

freshly chopped parsley

In a large bowl, combine the chicken thighs, herbes de Provence, red pepper ﬂakes,

salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot

of the Cuisinart^®Slow Cooker with cooking spray. Layer seasoned chicken, garlic,

celery and onions in pot. Pour in wine and chicken stock. Cover and press the on/

off button to turn the unit on. Set time to ꢇ hours and press Low; slow cooker will

automatically switch to Warm when cooking time has elapsed.

Serve with chopped parsley for garnish.

Nutritional information per serving (based on 8 servings):

Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g

• chol. 153mg • sod. 311 • calc. 66mg • ﬁber 1g

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Barbecue Beef Brisket

This is a multi-step process, but well worth the effort. Because brisket is chilled after

cooking, it allows you to remove excess fat, and makes slicing easier.

Makes 12 servings

ꢀ

ꢁ

beef brisket, approximately

ꢃ-ꢃ½ pounds

ꢀ

ꢁ

teaspoon kosher salt

teaspoon dry mustard

teaspoon liquid smoke

tablespoons light or dark packed

brown sugar

medium onions, peeled,

cut into ½-inch slices

ꢁ

teaspoons Worcestershire sauce

teaspoons freshly ground

black pepper

ꢁ

cup lager or ale

cups (more to taste) Barbecue

Sauce, page ꢂꢆ, or purchased

BBQ sauce

ꢀ

teaspoon garlic powder

Trim fat cap on top of brisket to ¹∕_ꢇ-inch thickness. Do not remove it all – it helps to

keep the brisket tender and moist. Combine the brown sugar, Worcestershire, pep-

per, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the brisket. If

time allows, cover and refrigerate overnight to marinate. Make a single layer of the

sliced onions in the bottom of the ceramic pot of the Cuisinart^®Slow Cooker. Add

the lager. Place the coated brisket on top. Cover and press the on/off button to turn

the unit on. Set time to ꢀ0 to ꢀꢁ hours and press Low; slow cooker will automati-

cally switch to Warm setting. Remove the brisket, onions and cooking juices from

the Slow Cooker and place in a shallow pan. Cover and refrigerate. One hour

before serving, remove brisket from refrigerator. Preheat oven to ꢂꢆꢄ°F. Remove

hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from

onions and reserve for another use (you will have about ꢁ cups. This may be frozen

– it is very good to use in soups); discard onions. Slice meat thinly (¹∕_ꢇ-inch thick

slices) while cold.*

Reassemble and place in roasting pan/baking dish. Spread ꢁ cups Barbecue Sauce

evenly over the reassembled roast. Cover pan with lid or foil and place in preheated

oven for ꢂ0 to ꢃ0 minutes, until heated through. Serve hot.

Alternatively the meat can be sliced thickly, then shredded using ﬁngers or two

forks. Stir in sauce and reheat until it just bubbles. After reheating, the Barbecue

Beef may be placed in the Slow Cooker on Low for ꢀ hour, then turned to Warm

when cooking time has elapsed.

*Thin slices will be easy to achieve using a Cuisinart^®Electric Knife.

Nutritional information per serving (based on 12 servings):

Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g

• chol. 72mg • sod. 496mg • calc. 38mg • ﬁber 1g

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Barbecue Sauce

Makes 4 cups

ꢁ

ꢀ

teaspoons unsalted butter

ꢁ

tablespoons Worcestershire sauce

cup ﬁnely chopped onion

tablespoons soy sauce, low-

sodium

garlic clove, peeled,

ﬁnely chopped

ꢀ

tablespoon prepared horseradish

ꢁ

cups tomato ketchup

cup water

tablespoon chili powder

(heat level to taste)

ꢀ

ꢁ

teaspoons instant espresso powder

cup tomato paste (salt-free)

cup cider vinegar

cup molasses

ꢀ½ teaspoons dry mustard

ꢀ-ꢁ teaspoons liquid smoke (to taste)

¹∕

½-ꢀ teaspoon hot sauce such

as Tabasco^®

¹∕

cup honey

Melt the butter in a Cuisinart^®ꢂ¾-quart saucepan over medium heat. Add onion

and garlic; cook over medium heat until softened and opaque, about ꢂ to ꢃ min-

utes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey,

Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and

dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer,

uncovered over low heat, about ꢄ0 to ꢅ0 minutes. Stir in liquid smoke and hot

sauce to taste.

Cool and refrigerate in a covered container until ready to use. May also be frozen.

Nutritional information per serving (¼ cup):

Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g

• chol. 1g • sod. 988mg • calc. 79mg • ﬁber 1g

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Dilled Pot Roast

Makes 8 servings

¹∕

cup unbleached, all-purpose ꢀ½ teaspoons dill seed

ﬂour

ꢀ

teaspoon peppercorns

ꢃ

teaspoon kosher salt

teaspoon freshly ground pepper

ꢀ

cup beef stock, low-sodium

tablespoon red wine vinegar

pounds beef roast, rump,

chuck or arm cut

Sauce

cooking juices from beef

ꢁ

ꢂ

teaspoons vegetable oil

ꢂ

tablespoons unbleached,

all-purpose ﬂour

tablespoons Dijon-style mustard

onions, peeled and cut into

eighths

ꢀ

teaspoon Dijon-style mustard

teaspoon dill weed

ꢀ

ꢂ

ꢁ

carrots, peeled and sliced into

ꢀ-inch pieces

cup lowfat sour cream

celery stalks, with tops,

cut into ꢀ-inch pieces

garlic cloves, peeled

Combine ﬂour with salt and pepper. Coat beef with ﬂour mixture, shaking off ex-

cess. Heat oil in a Cuisinart^®ꢀꢁ-inch skillet over medium-high heat; brown beef on

all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard

evenly over all sides of the beef.

Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of

the Cuisinart^®Slow Cooker. Top with the mustard-coated beef. Pour in stock and

vinegar. Cover and press the on/off button to turn the unit on. Set time to ꢀ0 to ꢀꢁ

hours and press Low; slow cooker will automatically switch to Warm when cook-

ing time has elapsed.

Remove beef, transfer to storage container, strain and discard vegetables. Pour

cooking juices over beef; cover and refrigerate overnight. One hour before serving,

remove beef (reserve juices), and cut off visible fat. Place in a small roasting pan

and reheat at ꢂꢁꢄ°F for ꢂ0 to ꢃꢄ minutes. Strain cooking juices into a Cuisinart^®

ꢁ¾-quart saucepan; discard fat. Add ﬂour, mustard and dill; stir over medium heat

until sauce comes to a boil and thickens. Remove from heat, cool brieﬂy and stir in

sour cream. Taste for seasoning and add ¼ teaspoon salt if desired. Cut meat into

thin slices; pour some sauce over the top and pass the rest in a sauceboat.

Nutritional information per serving (based on 8 servings):

Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g

• chol. 6mg • sod. 420mg • calc. 53mg • ﬁber 2g

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New England Short Ribs

Makes 8 servings

cup unbleached, all-purpose

ꢀ

pound new red potatoes, skin

ﬂour

on, cut into ꢀ to ꢀ½-inch cubes

ꢀ

teaspoon kosher salt

teaspoon freshly ground pepper

pound turnips, peeled and cut

into ½-inch dice

ꢀ

cup prepared horseradish

cup beef stock

ꢃ-ꢃ½ pounds short ribs

ꢀ

tablespoon vegetable oil

pound onions, peeled and cut

into ½-inch dice

ꢀ

pound carrots, peeled and

halved lengthwise

Combine ﬂour, salt and pepper. Coat short ribs with this mixture. Heat oil in a

Cuisinart^®ꢀꢁ-inch skillet over medium-high heat. Brown ribs and transfer them

to a plate to cool a bit. Pour off fat, add onions and cook ꢀ minute; stir and scrape

up all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with

horseradish. Place in the ceramic pot of the Cuisinart^®Slow Cooker. Cover with

onions, carrots, potatoes and turnips. Pour in stock. Cover and press the on/off

button to turn the unit on. Set time to ꢅ hours and press Low; slow cooker will

automatically switch to Warm when cooking time has elapsed. Strain pan juices or

use a fat mop to remove fat.

Nutritional information per serving:

Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g

• chol. 106mg • sod. 588mg • calc. 87mg • ﬁber 6g

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Corned Beef with Vegetables

Makes 8 servings

First Cooking

cooking spray

pounds corned beef, ﬁrst cut (ﬂat) ¹∕

To Finish

Sauce

ꢃ

ꢁ

cup orange marmalade

cup Dijon-style mustard

onions, peeled and cut into

ꢁ-inch pieces

¹∕

ꢁ

tablespoons real maple syrup

(not pancake syrup) or honey

ꢁ

carrots, peeled and cut into

ꢁ-inch pieces

Vegetables

celery stalks with tops,

cut into ꢁ-inch pieces

ꢀ

ꢇ

ꢃ

ꢁ

pound onions, peeled, cut in half

through root end

ꢄ

ꢀ

ꢅ

whole parsley sprigs

bay leaf

carrots, peeled, cut into large

serving pieces

teaspoon peppercorns

cups water

celery stalks, cut into serving

pieces

pounds new potatoes, skins on,

cut into serving pieces

ꢀ½ pounds cabbage cut lengthwise

through the root end into ꢇ pieces

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the

onions, carrots, celery, parsley, bay leaf and peppercorns. Pour in water to cover.

Cover and press the on/off button to turn the unit on. Set time to ꢇ hours and

press Low; slow cooker will automatically switch to Warm when cooking time has

elapsed. When meat is done, transfer to a resealable container with the vegetables

and cooking liquid. Cover and refrigerate overnight. The meat can stay like this for

up to two days.

When you are ready to ﬁnish the corned beef, preheat oven to ꢂꢆꢄ°F. Remove meat

from cooking liquid; cut off and discard any visible fat. Strain liquid to degrease

juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maple

syrup in a small bowl; spread or brush over the top and sides of meat. Set meat in

small roasting pan; heat about ꢂ0 to ꢃꢄ minutes, brushing meat with glaze once or

twice.

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Pour cooking liquid into a Cuisinart^®ꢅ-quart saucepan. Add onions, carrots, celery

and new potatoes. Top with the cabbage. (You will not have enough liquid to cover

– the cabbage steams on top.) Cover and simmer until vegetables are tender, ꢂ0 to

ꢃꢄ minutes. To serve, cut meat into thin slices and surround with vegetables. Serve

the ﬂavorful broth on the side.

Nutritional information per serving (based on 8 servings):

Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g

• chol. 157mg • sod. 2545mg • calc. 188mg • ﬁber 14g

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Pulled Pork Barbecue

Makes 10 cups

ꢄ

pounds bone-in country-style

spare ribs

ꢀ½ teaspoons kosher salt

ꢀ

ꢁ

pound onions, peeled and

thickly sliced

cups water

ꢀ

teaspoon freshly ground

black pepper

ꢁ-ꢂ cups Barbecue Sauce, page ꢂꢆ

(or purchased)

ꢀ

teaspoon paprika

Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned

pork and onions in ceramic pot of Cuisinart^®Slow Cooker, ending with a layer of

onions. Add water. Cover and press the on/off button to turn the unit on. Set time

to ꢀ0 to ꢀꢁ hours and press Low; slow cooker will automatically switch to Warm

when cooking time has elapsed. Pork should be tender and falling off the bone.

Transfer pork to a shallow food storage container. Strain liquid and discard onions.

Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify

and rise to the top. Lift off and discard. Remove pork from liquid (which will have

gelled); reserve liquid for another use (it is particularly good to use in the Spanish

Bean with Chorizo page ꢀꢅ. Cuban Black Bean page ꢀꢆ; or Classic Split Pea, page

ꢁꢀ) Soups – it may be strained and frozen, or discarded. Pull pork from bones;

discard bones. Trim off and discard fat. Shred pork and place in ceramic pot of

Cuisinart^®Slow Cooker. Add ꢁ to ꢂ cups Barbecue Sauce; stir. Cook for ꢂ hours on

Low or ꢁ hours on High. Serve on Warm.

Nutritional information per serving (½ cup):

Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g

• chol. 107mg • sod. 411mg • calc. 28mg • ﬁber 1g

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Braised Veal Shanks

Makes 4 servings

ꢃ

sprigs parsley

ꢅ

ꢁ

ꢂ

ꢀ

ounces shallots, peeled and

chopped

veal shanks (about ꢂ-ꢂ½

pounds total), about ꢀ¼ inches

thick, ꢂ-ꢂ½ inches in diameter,

tied

ounces celery, peeled

and chopped

garlic cloves, peeled

and chopped

teaspoon kosher salt

teaspoon freshly ground

black pepper

teaspoons herbes de Provence,

divided

ꢂ

cup unbleached, all-purpose ﬂour

teaspoons extra virgin olive oil

tablespoon unsalted butter

can (ꢀꢄ ounces) diced tomatoes,

drained

cup dry white vermouth

cup nonfat, low-sodium

chicken stock

pound onions, peeled

and chopped

ꢀ

bay leaf

ꢅ

ounces carrots, peeled

and chopped

strip lemon zest

Remove leaves from the parsley, reserving stems. Chop leaves; reserve. Season

veal with salt and pepper; dust lightly with ﬂour, shaking off excess. Heat olive oil

and butter in a ꢀꢁ-inch Cuisinart^®skillet over medium-high heat. When hot, add

the veal shanks and cook for ꢃ to ꢄ minutes on each side, until nicely browned.

Remove and reserve. Add the chopped onions, carrots, shallots, celery, garlic, and

herbes de Provence to the skillet. Cook over medium-low heat until onions and

shallots are translucent and vegetables are slightly softened, about ꢄ minutes.

Place cooked vegetables in the ceramic pot of the Cuisinart^®Slow Cooker along

with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest,

and reserved parsley leaves and stems. Stir to combine. Top vegetable mixture with

the browned veal shanks in a single layer. Cover and press the on/off button to turn

the unit on. Set time to ꢅ to ꢇ hours and press Low; slow cooker will automatically

switch to Warm when cooking time has elapsed.

Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separa-

tor and allow the fat to rise to the top. Then pour the defatted liquid back into the

cooked vegetables. Serve with pasta, rice, or polenta.

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Tip: Make your chopping task easy by using a Cuisinart^®Food Processor ﬁtted

with the metal blade to chop the vegetables. First chop the parsley leaves and

remove. Then with the machine running, drop garlic through the feed tube and

process ꢄ seconds to chop. Add onion (cut into ꢀ-inch pieces) and pulse to chop;

remove. Pulse to chop shallots (cut into ꢀ-inch pieces) remove. Pulse to chop

carrots (cut into ꢀ-inch pieces) and remove. Pulse to chop celery (cut into ꢀ-inch

pieces). The chopping is done in just a few moments.

Nutritional information per serving:

Calories 607 (20% from fat) • carb. 20g • pro. 100g • fat 13g • sat. fat 4g

• chol. 381mg • sod. 686mg • calc. 179mg • ﬁber 4g

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Slow Cooked Lamb Shanks

with White Beans

Makes 4 to 6 servings

ꢃ

pound dried white beans

(cannellini or navy)

ꢀ

medium carrot, peeled and

chopped

lamb shanks (about ¾ to ꢀ pound

each)

ꢀ

ꢃ

ꢀ

celery stalk, chopped

garlic cloves, chopped

teaspoon herbes de Provence

cup dry red wine

ꢀ

teaspoon kosher salt

teaspoon freshly ground black

pepper

¹∕

ꢀ

can (ꢁꢇ ounces) plum tomatoes,

drained well and roughly chopped

ꢀ

tablespoon olive oil

tablespoon unsalted butter

ꢁ

ꢀ

tablespoons tomato paste

bay leaf

medium onion, peeled and

chopped

Soak beans overnight or at least ꢇ hours in water to cover by ꢂ inches. Drain and

pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart^®

Slow Cooker.

Trim the lamb shanks of as much visible fat and silver skin as possible. Season

them with ½ teaspoon of the salt and ½ teaspoon of the pepper. Heat olive oil and

butter in a ꢀꢁ-inch Cuisinart^®sauté pan over medium-high heat. When hot add the

seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce

heat to low and add chopped onion, carrot, and celery; cook over low heat until

vegetables are softened, about ꢂ to ꢃ minutes. Add the chopped garlic, remaining

salt and pepper and the herbes de Provence and sauté for an additional ꢁ minutes.

Stir in the red wine, scraping any brown bits that may have accumulated on the

bottom of the pan with a wooden spoon. Finally, stir in the chopped tomatoes and

the tomato paste – stir the vegetable/tomato mixture together with the beans. Tuck

the bay leaf and the browned lamb shanks into the mixture. Transfer to

slow cooker.

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Cover and press the on/off button to turn the unit on. Set time to ꢇ hours and

press Low; slow cooker will automatically switch to Warm when cooking time has

elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust season-

ings accordingly. Serve one lamb shank per person, or remove the meat from the

bones and serve up to ꢅ diners.

Nutritional information per serving (based on 6 servings):

Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g

• chol. 240mg • sod. 585mg • calc. 209mg • ﬁber 12g

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Penne Lasagna

Makes 12 cups

ꢀ

cup freshly grated Parmesan

ꢀ

large onion, peeled and ﬁnely

chopped

ꢀꢄ ounces part-skim ricotta

ꢃ

garlic cloves, peeled and minced

pound ground turkey

ꢀ

pound part-skim mozzarella,

shredded, ½ cup reserved

for topping

ꢃ

cans (ꢀꢃ ounces each) diced

ꢂ

ꢇ

teaspoons extra virgin olive oil,

divided

tomatoes, juices drained, divided

ꢀ

ꢁ

ꢀ

can (ꢀꢄ ounces) tomato sauce

teaspoons dried basil

teaspoon oregano

ounces white mushrooms, sliced

ꢀ½ teaspoons kosher salt, divided

teaspoon freshly ground pepper,

divided

ꢀꢁ ounces mini penne (or other

small tubular pasta) par-cooked

ꢄ minutes (until barely cooked),

drained and cooled

ꢀ

pound frozen chopped spinach,

thawed and drained until very

dry*

cooking spray

Combine Parmesan, ricotta and all but one cup of the mozzarella. Reserve. Heat a

Cuisinart^®ꢀꢁ-inch nonstick skillet over medium-high heat; add ꢀ teaspoon oil and

sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon

pepper. Mix with drained spinach. Reserve.

Heat ꢀ teaspoon oil; sauté onions and garlic until soft, about ﬁve minutes. Set aside.

In the same skillet, heat ꢀ teaspoon oil and brown the ground turkey; transfer to

bowl with onions. Stir in ꢀ cup diced tomatoes, and the remaining salt and pepper.

Reserve. Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir

into pasta.

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Using ¹∕ of the pasta mixture, make a layer on the bottom of the

ceramic pot. Spread meat mixture evenly over pasta. Cover with ½ the cheese mix-

ture. Make a second layer of pasta; top with spinach and mushroom mixture. Cover

with remaining ricotta cheese mixture. Make a ﬁnal layer of pasta and top with

reserved mozzarella. Cover and press the on/off button to turn the unit on. Set time

to ꢅ hours and press Low; slow cooker will automatically switch to Warm when

cooking time has elapsed.

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*To drain spinach thoroughly, ﬁrst squeeze out as much water as possible with

your hands. Lay the spinach on a clean towel, roll up, and wring out the rest. You

will end up with about ½ cup dry spinach that can then be mixed with the mush-

rooms.

Nutritional information per serving (½ cup):

Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g

• chol. 45mg • sod. 930mg • calc. 574mg • ﬁber 6g

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Red Beans & Sausage

Makes 8 servings

ꢀ

pound dried red beans

ꢀ

ꢃ

ꢀ

ꢁ

tablespoon dry coriander

cooking spray

tablespoon dried basil

ꢀ

ham hock (ꢀꢁ ounces)

cup chopped onion

cups low-sodium chicken broth

tablespoon extra virgin olive oil

ꢀ½ cups chopped green pepper

pounds turkey kielbasa,

cut into ꢇ portions

teaspoon Tabasco^®, or to taste

ꢀ

ꢃ

ꢀ

bay leaf

ꢀ

tablespoon chili powder

cloves garlic, peeled and chopped

tablespoon oregano

tablespoon thyme

teaspoon kosher salt

Soak beans in water to cover by ꢂ inches overnight (at least ꢇ hours). Drain, pick

over beans and rinse. Lightly coat the ceramic pot of the Cuisinart^®Slow Cooker

with cooking spray. Combine the drained beans, ham hock, onion, green pepper,

bay leaf, chili powder, garlic, oregano, thyme, coriander, basil, and chicken broth in

the pot. Cover and press the on/off button to turn the unit on. Set timer to ꢅ hours

and press Low; the slow cooker will automatically switch to Warm when cooking

time has elapsed.

Heat oil in a ꢀꢁ-inch Cuisinart^®skillet over medium heat. Brown the turkey

kielbasa on all sides, about ꢄ minutes, and add to slow cooker. Cook for another

ꢁ hours. Remove ham hock and cut meat from the bone. Return the meat to slow

cooker and discard the bone. Add Tabasco^®to taste. Add salt if desired. Serve with

cooked white rice.

Nutritional information per serving:

Calories 420 (28% from fat) • carb. 45g • pro. 33g • fat 14g • sat. fat 6g

• chol. 65mg • sod. 1777mg • calc. 95mg • ﬁber 10g

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Macaroni with Four Cheeses

Makes 12 cups

ꢀ

ꢃ

pound elbow macaroni

ꢇ

ounces Gruyère (not processed),

shredded

tablespoons unsalted butter

cooking spray

tablespoons unbleached,

all-purpose ﬂour

ꢀ

ꢇ

can diced tomatoes (ꢀꢃ ounces),

drained (about ꢀ½ cups)

ꢃ

cups fat-free evaporated milk,

not reconstituted

ounces part-skim mozzarella,

shredded

ꢀ

tablespoon Worcestershire sauce

teaspoon dry mustard

ꢀ

cup fresh breadcrumbs

ounce freshly grated Parmesan,

about ¼ cup

teaspoon kosher salt

teaspoon freshly ground pepper

ꢀꢁ ounces reduced-fat sharp Cheddar,

shredded

Parboil elbow macaroni about ꢄ minutes, until very al dente but cooked through.

Rinse under cool water in a colander, drain thoroughly and set aside in a large

bowl.

Melt butter in a Cuisinart^®ꢂ¾-quart saucepan; stir in ﬂour. Cook, stirring con-

stantly for ꢂ minutes. Add milk; stir until it boils. Stir in Worcestershire sauce, dry

mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until blended.

Add to pasta and stir to combine.

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Add half the macaroni mixture. Spread the drained tomatoes in

a layer; top with the mozzarella, then the remaining macaroni. Combine bread-

crumbs and Parmesan; sprinkle over top. Cover and press the on/off button to

turn the unit on. Set time to ꢄ hours and press Low; slow cooker will automatically

switch to Warm when cooking time has elapsed.

Nutritional information per serving (¾ cup):

Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g

• chol. 46mg • sod. 507mg • calc. 649mg • ﬁber 1g

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Tomato Sauce

Makes about 10 cups

ꢀ

tablespoon extra virgin olive oil

ꢁ

tablespoon dried oregano

pound onions, peeled,

ﬁnely chopped

cans (ꢂꢄ ounces each) plum

(Italian) tomatoes

ꢀꢁ ounces carrots, peeled, chopped

ꢀ

can (ꢁꢇ ounces) tomato purée,

salt-free if available

ꢃ

celery stalks, peeled, ﬁnely

chopped

ꢂ

tablespoons salt-free tomato paste

cup dry white wine or vermouth

teaspoon kosher salt

ꢂ

garlic cloves, peeled,

ﬁnely chopped

ꢀ

tablespoon dried basil

tablespoon dried marjoram

Heat the olive oil in a Cuisinart^®ꢀꢁ-inch skillet over medium heat. Add the

chopped onions, carrots, celery, and garlic; cook until the vegetables are softened,

but not browned, about ꢄ minutes. Add the basil, marjoram, and oregano; cook

until the herbs are aromatic, ꢁ to ꢂ minutes longer.

Place the cooked vegetables in the ceramic pot of the Cuisinart^®Slow Cooker. Add

the tomatoes, tomato purée, tomato paste, wine and salt to the slow cooker and stir

to blend. Cover and press the on/off button to turn the unit on. Set time to ꢇ hours

and press Simmer; slow cooker will automatically switch to Warm when cooking

time has elapsed. For a smoother sauce, use a Cuisinart^®Hand Blender or regular

blender to purée the sauce to desired consistency.

Nutritional information per serving (1 cup):

Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 639mg • calc. 98mg • ﬁber 6g

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New Potatoes with Rosemary

Makes 6 servings

ꢃ

pounds new potatoes, washed

but left whole

ꢂ

garlic cloves, peeled and minced

teaspoon kosher salt

ꢀ

ꢁ

ꢂ

tablespoon extra virgin olive oil

teaspoon freshly ground pepper

tablespoons ﬁnely chopped fresh

rosemary

Combine all ingredients in ceramic pot of Cuisinart^®Slow Cooker. Cover and press

the on/off button to turn the unit on. Set time to ꢃ hours and press Low; slow

cooker will automatically switch to Warm when cooking time has elapsed.

Nutritional information per serving:

Calories 154 (14% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g

• chol. 0 • sod. 118mg • calc. 15mg • ﬁber 3g

“Almost” Baked Potatoes

Makes 4 servings

ꢃ

russet baking potatoes

(about ꢀ0 ounces each),

scrubbed and dried

ꢀ

teaspoon good quality olive oil

Prick each potato several times with the tines of a fork; rub each with ¹∕ of the

olive oil. Place rack in the ceramic pot of the Cuisinart^®Slow Cooker. Arrange po-

tatoes on rack, evenly spaced.

Cover and press the on/off button to turn the unit on. Set time to ꢆ hours and

press Low; slow cooker will automatically switch to Warm when cooking time has

elapsed.

Nutritional information per serving:

Calories 319 (4% from fat) • carb. 72g • pro. 7g • fat 1g • sat. fat 0

• chol. 0 • sod. 23mg • calc. 28mg • ﬁber 7g

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Warm Baked Potato Salad

This salad may be assembled and served while potatoes are warm,

or chilled to serve later.

Makes 7 cups

²∕

cup fat-free plain yogurt, strained

to yield ¹∕ cup*

ꢀ

teaspoon kosher salt

teaspoon freshly ground

black pepper

ꢁ

cup lowfat mayonnaise

tablespoons fresh lemon juice or

white balsamic vinegar

ꢃ

“Almost” Baked Potatoes,

still warm (page ꢄꢁ)

tablespoon Dijon-style mustard

ꢁ

celery stalks, thinly sliced

tablespoon dill weed (dry, double

if using fresh)

cup ﬁnely chopped red onion

Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pep-

per in the work bowl of the Cuisinart^®Food Processor ﬁtted with metal chopping

blade. Process until blended and smooth, ꢁ0 seconds. Cut the potatoes into bite-

sized pieces, including the skins. Place in a large bowl with celery and onions. Toss

to combine. Add yogurt/mayonnaise mixture. Stir to coat potatoes. Serve warm, or

cover and refrigerate until ready to serve.

*To strain yogurt, place in yogurt strainer or ﬁne sieve lined with a paper coffee

ﬁlter. Place over bowl and allow the whey to drain out; the yogurt will thicken and

may be used as a spread or in dressings without being watery.

Nutritional information per serving (½ cup):

Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g

• chol. 5mg • sod. 266mg • calc. 42mg • ﬁber 3g

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Mashed Potato Pie

Makes 8 servings

ꢀ

tablespoon unsalted butter,

softened

ꢁ

ꢀ

ꢂ

ꢁ

cups lowfat sour cream

cup lowfat ricotta

ꢀ

cup fresh breadcrumbs

large eggs, lightly beaten

cup freshly grated Parmesan,

divided

green onions, cut into ¼-inch

slices

ꢃ

cups cooked potato pulp,

or leftover mashed potatoes

ꢀ

quart very hot water

Generously butter the bottom and sides of a ꢁ-quart soufﬂé dish. Combine bread-

crumbs and ꢁ tablespoons Parmesan. Sprinkle mixture on bottom and sides of pre-

pared dish. Reserve excess crumbs. Cut a piece of aluminum foil about ꢁꢃ inches

long. Fold in half lengthwise, then fold in half again two more times to create a

strip about ꢁꢃ inches in length and ꢁ inches wide to make a “cradle”; reserve.

In a large bowl, using a Cuisinart^®Hand Mixer on low speed, combine potatoes,

sour cream, ricotta, eggs, remaining Parmesan and green onion. Transfer to pre-

pared soufﬂé dish. Top with reserved crumb mixture. Set the dish in the center of

the long strip of folded foil and bring up the sides to meet – twist together to form

a handle.

Place the rack in ceramic pot of the Cuisinart^®Slow Cooker. To place the covered

soufﬂé dish on the rack, use the foil cradle to help lift the dish, and carefully lower

the dish into the pot and place on the rack. Carefully pour water into the bottom

of ceramic pot. Cover and press the on/off button to turn the unit on. Set time to ꢄ

hours and press Low. Slow cooker will automatically switch to Warm until ready to

serve. Potatoes will be puffed and slightly brown on the top.

Nutritional information per serving (based on 8 servings):

Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g

• chol. 42mg • sod. 344mg • calc. 334mg • ﬁber 2g

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Party Potatoes

Makes 12 servings

ꢂ

pounds russet potatoes, peeled

ꢇ

cup lowfat sour cream

and cut into ꢁ-inch pieces

teaspoons kosher salt, divided

tablespoons unsalted butter

ounces lowfat cream cheese,

cut into ꢀ-inch pieces

ꢁ

garlic cloves, peeled and minced

cooking spray

medium onions, peeled and

chopped

teaspoon freshly ground pepper

In a Cuisinart^®ꢂ¾-quart saucepan, cover the potatoes with cold water; add ꢀ tea-

spoon salt. Cook over medium-high heat until tender, drain well and place in large

mixing bowl.

While the potatoes are boiling, prepare the onions for topping. Melt butter in a

ꢀꢁ-inch Cuisinart^®skillet. Cook onion, stirring occasionally, until reduced and

very lightly browned. Season with remaining salt and pepper. Transfer to large mix-

ing bowl.

Beat potatoes with a Cuisinart^®Hand Mixer, starting on low speed. Add sour

cream, cream cheese and minced garlic. Turn mixer to medium high; beat until

smooth and slightly ﬂuffy. Cut a piece of aluminum foil about ꢁꢃ inches long. Fold

in half lengthwise, then fold in half again two more times to create a strip about ꢁꢃ

inches in length and ꢁ inches wide to make a “cradle”; reserve. Spray the bottom

and sides of a ꢁ-quart soufﬂé dish with cooking spray. Fill with potato mixture. Top

with onions. Set the dish in the center of the long strip of folded foil and bring up

the sides to meet, twisting them together to form a handle. To place the covered

soufﬂé dish on the rack, use the foil cradle to help lift the dish, and carefully lower

the dish into the pot and place on the rack.

Cover and press the on/off button to turn the unit on. Set time to ꢄ hours and

press Low. Slow cooker will automatically switch to Warm when cooking time has

elapsed. Potatoes will be puffed and onions browned. Remove the soufﬂé dish from

the slow cooker using the foil strips to lift it.

Nutritional information per serving:

Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g

• chol. 20mg • sod. 527mg • calc. 91mg • ﬁber 3g

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Butternut Squash

& Mushroom Scallop

Makes 8 servings (9 cups)

ꢀ

ounce Parmesan, cut in half

ꢀ

tablespoon olive oil

ꢁ½ ounces bread, about ꢂ slices,

crusts on, torn into quarters

ꢀ

pound white mushrooms, sliced

teaspoon kosher salt

ꢀ

ꢁ

teaspoon thyme

teaspoon freshly ground pepper

cooking spray

tablespoons unsalted butter,

divided

ꢃ

pounds butternut squash,

trimmed, cut into ¹∕_ꢇ" slices

ꢁ

garlic cloves, peeled and

cut in half

shallots, peeled and cut in half

To grate the cheese, drop pieces through the small feed tube of a Cuisinart^®Food

Processor while the machine is running. Process until almost grated and drop

the bread pieces through the tube; pulse until they become ﬁne crumbs. Add the

thyme and ꢀ tablespoon butter. Pulse until combined. Reserved seasoned crumbs.

In the same work bowl, with the motor running, drop garlic and shallot through

the small feed tube and process until they are ﬁnely chopped. In a Cuisinart^®ꢀꢁ-

inch skillet, warm ꢀ tablespoon olive oil over medium high heat. Sauté the garlic,

shallots and mushrooms together until they are lightly browned (if mushrooms

crowd the pan, brown in two batches). Season with salt and pepper. Lightly coat

the interior of the ceramic pot of the Cuisinart^®Slow Cooker with cooking spray.

Using ½ of the squash, make a layer on the bottom. Continue layering with ½ the

mushroom mixture and then ½ the crumbs. Repeat. Cut remaining tablespoon of

butter into small pieces and dot the top. Cover and press the on/off button to turn

the unit on. Set time to ꢄ hours and press Low. Slow cooker will automatically

switch to Warm until ready to serve.

Nutritional information per serving:

Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g

• chol. 11mg • sod. 831mg • calc. 156mg • ﬁber 8g

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Corn Pudding

Makes 8 servings

cooking spray

ꢁ

cups evaporated fat-free milk, not

reconstituted

ꢁ

ꢀ

teaspoons unsalted butter

ꢀ

cup yellow cornmeal

teaspoon salt

cup chopped onion (about one

small onion)

ꢀ

ꢃ

pound cut corn, fresh or frozen,

thawed and patted dry, divided

teaspoon freshly ground pepper

to taste

large eggs

ꢁ-ꢃ drops hot sauce

quart very hot water

ꢀ

Lightly coat a ꢁ-quart soufﬂé dish with cooking spray; set aside.

Melt butter in a Cuisinart^®ꢀ0-inch skillet over medium high heat. Add onion.

Cook, stirring about ꢄ minutes (until translucent). Reserve.

Place ꢁ cups of corn into 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 ꢁ cups corn in a ꢀ½-quart mixing bowl; sprinkle with

¼ cup cornmeal. Add chopped corn mixture. Stir until just mixed. Season with

salt, pepper and hot sauce to taste. Transfer to prepared soufﬂé dish.

Place small rack in ceramic pot of the Cuisinart^®Slow Cooker. Add hot water to

pot. Place ﬁlled soufﬂé dish on rack. Cover and press the on/off button to turn the

unit on. Set time to ꢂ½ hours and press Low. Slow cooker will automatically switch

to Warm when cooking time has elapsed. Casserole will be puffed and golden.

Nutritional information per serving (based on 8 servings):

Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g

• chol. 109mg • sod. 410mg • calc. 200mg • ﬁber 2g

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Ratatouille

Makes 12 cups

ꢀ½ pounds eggplant,

cut into ½-inch dice

ꢀ

cup tomato purée

(salt-free if available)

ꢀ½ teaspoons kosher salt, divided

ꢁ

cups chopped onion

ꢀ

pound zucchini, cut into ½-inch

half moons

ꢁ

tablespoons chopped garlic

cup sun-dried tomatoes,

not oil-packed, cut into slivers

pound yellow summer squash,

cut into ½-inch dice

ꢁ

ꢀ

ꢁ

cup chopped fresh parsley

teaspoons dried basil

large red bell pepper, cored,

seeded and cut into ½-inch dice

teaspoons herbes de Provence

teaspoon freshly ground pepper

tablespoons extra virgin olive oil

large yellow pepper, cored,

seeded and cut into ½-inch dice

ꢁ½ cups diced tomatoes, fresh or

canned, juices drained

Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon

salt; toss to combine. Let rest at least ꢃꢄ minutes. Rinse well to remove salt; dry

thoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers,

tomatoes, tomato purée, onions, garlic, sun-dried tomatoes, parsley, basil, herbes

de Provence, and pepper in the ceramic pot of the Cuisinart^®Slow Cooker. Drizzle

with olive oil. Cover and press the on/off button to turn the unit on. Set time to ꢄ

hours and press Low; slow cooker will automatically switch to Warm until ready to

serve.

Nutritional information per serving (¾ cup):

Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 287mg • calc. 50mg • ﬁber 5g

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Roasted Beet Salad

Makes 8 servings

ꢂ

pounds fresh beets

ꢁ

tablespoons walnut oil

tablespoons white balsamic

vinegar or fruit ﬂavored vinegar

bunches watercress, washed,

dried, tough stems removed

ꢀ

teaspoon Dijon-style mustard

teaspoon kosher salt

ꢁ

heads of endive, cut into ¼-inch

pieces on the diagonal

cup shelled white pistachios,

lightly salted

¹∕_ꢇteaspoon freshly ground pepper

tablespoons vegetable oil

ꢃ

Remove stems and leaves from beets, leaving about ꢁ inches of stem. Scrub beets

well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart^®Slow

Cooker. Cover and press the on/off button to turn the unit on. Set time to

ꢁ½ hours and press High. Once beets are cooked through, remove to cool.

Turn off slow cooker.

Once beets are cool enough to handle, rub each with a paper towel to remove the

skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill

whole beets while preparing salad. Place vinegar, mustard, salt, and pepper in a

small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while whisk-

ing, and continue whisking to emulsify; reserve. (The dressing may also be pre-

pared in a food processor or blender.) Cut cooled beets into ½-inch cubes; reserve.

Place a wide layer of watercress on a large serving platter. Next, make a narrower

layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle

with vinaigrette.

Note: Salad may also be composed on ꢇ individual plates.

Nutritional information per serving:

Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g

• chol. 0mg • sod. 575mg • calc. 122mg • ﬁber 8g

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Spinach Timbale

Makes 8 servings

ꢀ

ꢃ

pound frozen chopped spinach,

defrosted

ꢃ

ounces shredded Gruyère,

(about ½ cup)

tablespoons unsalted butter,

divided

ꢀ

teaspoon kosher salt

teaspoon freshly ground pepper

(or to taste)

ꢀ

ounce Parmesan, grated

cup fresh breadcrumbs

cup minced shallots

ꢂ

ꢃ

teaspoon grated fresh nutmeg

eggs, separated

tablespoons unbleached,

all-purpose ﬂour

ꢀ

quart very hot water

ꢀ½ cups evaporated fat-free milk,

not reconstituted

To drain spinach thoroughly, ﬁrst squeeze out as much water as possible with

your hands. Lay spinach on a clean kitchen towel, roll up and wring out the rest.

One-quarter cup very dry spinach will remain. Set aside.

Coat the inside of a ꢁ-quart soufﬂé dish with ꢁ teaspoons butter. Combine cheese

and breadcrumbs. Dust prepared dish with crumb mixture; reserve remaining

crumb mixture. Cut a piece of aluminum foil about ꢁꢃ inches long. Fold in half

lengthwise, then fold in half again two more times to create a strip about ꢁꢃ inches

in length and ꢁ inches wide to make a “cradle”; reserve.

Melt remaining butter in a ꢀ¾-quart Cuisinart^®saucepan over medium heat; add

shallots and cook, stirring until softened. Add ﬂour and stir for a minute. Pour in

milk; stir occasionally until sauce is thickened. Remove from heat and add Gruyère.

Season with salt, pepper and nutmeg. Place egg whites in a large mixing bowl; beat

with a hand-held electric mixer or whisk until stiff peaks form. Set aside.

Place egg yolks in another large mixing bowl. Beat with mixer on Low, or whisk,

for ꢀ minute. Gradually incorporate the hot cream sauce; beat ꢀ minute. Stir in

spinach. Scoop ¼ of whites into spinach mixture and stir to lighten mixture. Gently

fold in remaining beaten egg whites, taking care not to deﬂate mixture. Pour the

mixture into prepared soufﬂé dish and sprinkle top with remaining crumbs. Set

the dish in the center of the long strip of folded foil and bring up the sides to meet,

twisting them together to form a handle. Place the rack in the ceramic pot of the

Cuisinart^®Slow Cooker.

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Carefully pour hot water into bottom of pot. To place ﬁlled soufﬂé dish on rack,

use the foil cradle to help lift the dish, and carefully lower the dish into the pot and

place on the rack.

Cover and press the on/off button to turn the unit on. Set time to ꢂ hours and

press High; slow cooker will automatically switch to Warm when cooking time has

elapsed. Remove the soufﬂé dish from the slow cooker using the foil strips to lift it.

Serve timbale warm.

Nutritional information per serving (based on 8 servings):

Calories 247 (52% from fat) • carb. 15g • pro. 15g • fat 14g • sat. fat 8g

• chol. 140mg • sod. 440mg • calc. 422mg • ﬁber 2g

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Stewed Green Beans

and Tomatoes

Makes 8 servings

ꢁ

ꢇ

pounds green beans

ꢁ

teaspoon kosher salt

ounces onion, peeled

and chopped

cans (ꢀꢃ ounces each) diced

tomatoes, drained, ¼ cup juice

reserved

ꢁ

garlic clove, peeled and chopped

ꢀ

tablespoon extra virgin olive oil

tablespoon fresh parsley,

ﬁnely chopped

¼-½ cup crumbled feta or chèvre

cheese, optional

ꢀ

teaspoon dried basil

Trim stem ends from beans; cut into ꢀ¼-inch lengths. Combine onion, garlic, pars-

ley, basil, salt, diced tomatoes and reserved juice.

Layer ½ of the green beans in the ceramic pot of the Cuisinart^®Slow Cooker; top

with ½ of the tomato mixture. Repeat. Drizzle olive oil over top.

Cover and press the on/off button to turn the unit on. Set time to ꢄ hours and press

Low. Slow cooker will automatically switch to Warm until ready to serve.

Garnish with crumbled cheese if desired.

Nutritional information per serving (without cheese):

Calories 89 (19% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 131mg • calc. 81mg • ﬁber 6g

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Succotash

Makes about 10 servings

ꢁ

pounds fresh or frozen (thawed)

cut sweet corn

ꢁ0 ounces lima beans, thawed

ꢀ

ꢁ

cup chopped onion

cans (ꢀꢃ ounces each) diced

tomatoes, drained, ¼ cup juice

reserved

ꢀ

pound zucchini, cut into

ꢀ-inch pieces

ꢀ

tablespoon instant tapioca

teaspoon kosher salt

ꢀ

red pepper (ꢇ ounces), cored,

seeded and diced into ½-inch

pieces

ꢀ

teaspoon freshly ground pepper

teaspoon thyme

Combine ingredients with reserved tomato juice in ceramic pot of the Cuisinart^®

Slow Cooker.

Cover and press the on/off button to turn the unit on. Set time to ꢄ hours and press

Low; slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving:

Calories 179 (5% from fat) • carb. 39g • pro. 8g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 272mg • calc. 43mg • ﬁber 7g

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Sweet Potatoes & Apples

Makes 12 servings

ꢂ

ꢃ

ꢀ

pounds sweet potatoes, peeled and

cut into ¼-inch slices

cooking spray

ꢁ

ꢀ

red-skinned apples, skin on, cored

and cut into ¼-inch slices

tablespoons unsalted butter,

melted

onion, peeled, quartered and

cut into ¼-inch slices

teaspoon herbs de Provence,

divided

cup vegetable or chicken stock

ꢀ

teaspoon kosher salt

teaspoon freshly ground pepper

In a large bowl, toss potatoes with melted butter; season with herbes de Provence,

salt and pepper. Combine apple and onion in another bowl.

Lightly coat the interior of ceramic pot of the Cuisinart^®Slow Cooker with cooking

spray. Using ¹∕ of the potatoes, make a single layer around the bottom of the slow

cooker. Top with ½ of the apple and onion mixture. Make a second layer with ¹∕ of

the potatoes; top with remaining apples and onions. Finish with remaining pota-

toes. Pour stock over casserole.

Cover and press the on/off button to turn the unit on. Set time to ꢃ hours and press

Low; slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving (¾ cup):

Calories 305 (19% from fat) • carb. 60g • pro. 3g • fat 6g • sat. fat 4g

• chol. 16mg • sod. 245mg • calc. 40mg • ﬁber 9g

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Vegetable Tian

Makes 8 servings

ꢇ

ounces fresh breadcrumbs

ꢀ

teaspoon freshly ground pepper

ꢁ

cup chopped parsley leaves

garlic cloves, peeled and chopped

ounce Parmesan cheese, grated

tablespoons extra virgin olive oil

tablespoon unsalted butter, melted

teaspoon dried thyme

pound all-purpose potatoes in

their skins, washed, cut into

¹∕_ꢇ-inch slices

ꢁ

ꢀ

large zucchini (ꢀ pound total),

cut into ¹∕_ꢇ-inch slices

ꢀ

pound Italian plum tomatoes,

cut into ¹∕_ꢇ-inch slices

ꢀ

teaspoon dried oregano

cooking spray

ꢀ

teaspoon kosher salt

To make seasoned breadcrumbs, combine crumbs, parsley, garlic, Parmesan, olive

oil and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter;

reserve. Combine thyme, oregano, salt and pepper in a small bowl; reserve. Pat dry

excess liquid from tomatoes with paper towel.

Lightly coat the interior of ceramic pot of the Cuisinart^®Slow Cooker with cooking

spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a circu-

lar layer. Season with half the herb mixture. Repeat layering with zucchini, herbs,

tomatoes and top with remaining breadcrumb mixture.

Cover and press the on/off button to turn the unit on. Set time to ꢅ hours and press

Low. Slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving:

Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g

• chol. 6mg • sod. 347mg • calc. 76mg • ﬁber 3g

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Wild Mushroom Ragout

Makes 8 cups (8 servings)

cooking spray

ꢀ

pound (approximately) portobello

mushrooms, cut into ½-inch slices

ꢁ

ounces dried mushrooms

(shiitake, porcini)

ꢀ

red bell pepper, cored, seeded,

thinly sliced

ꢀ0 ounces mixed wild mushrooms

(shiitake, cremini, oyster,

chanterelle)

ꢃ

green onions, cut into

¹∕_ꢇ-inches slices

ꢂ

tablespoons unsalted butter,

divided

cup lightly packed chopped

parsley, divided

ꢂ

tablespoons extra virgin olive oil,

divided

ꢀ

ꢂ

ꢀ

teaspoon thyme

teaspoon kosher salt

ꢀ½ cups minced shallots

teaspoon freshly ground pepper

tablespoons salt-free tomato paste

cup chicken or vegetable stock

ꢀ

cup dry sherry

pound white button mushrooms,

quartered

Lightly coat interior of ceramic pot of the Cuisinart^®Slow Cooker with cooking

spray.

Place dried mushrooms in small bowl; cover with ꢁ cups boiling water. Let stand

for ꢀ0 minutes; drain, reserving soaking liquid. Remove and discard tough stems;

chop. Place in ceramic pot of Cuisinart^™Slow Cooker with mixed wild mush-

rooms.

Heat ꢀ tablespoon each butter and olive oil in a ꢀꢁ-inch Cuisinart^®nonstick skil-

let over medium heat. Add shallots; cook until soft, about ꢄ minutes. Add sherry;

bring to boil. Cook until reduced by half. Add to mushrooms in slow cooker.

Heat ½ tablespoon each butter and oil in same skillet; cook white mushrooms

until golden in two batches. Transfer to slow cooker. Brown portobellos in remain-

ing butter/oil in ꢁ batches. Transfer to slow cooker. Add red pepper, green onions,

parsley, thyme, salt and pepper to slow cooker. Combine tomato paste, reserved

mushroom liquid and chicken stock; stir in. Cover and press the on/off button to

turn the unit on. Set time to ꢃ hours and press Low; slow cooker will automatically

switch to Warm until ready to serve.

Serve as a side dish or as a topping for bruschetta.

Nutritional information per serving:

Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g

• chol. 12mg • sod. 246mg • calc. 31mg • ﬁber 4g

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Ginger Poached Pears

No time to fuss with dessert – here is one to ﬁx and forget.

Served chilled it is an easy, do-ahead dessert that is healthy too.

Makes 8 servings

juice of ꢀ lemon

cans ginger ale

cup chopped crystallized

ginger

ꢂ

ꢃ

Honey Yogurt Cream

(recipe follows)

strips lemon peel,

ꢁ x ½", bitter white pith removed

Chocolate Glaze

(recipe follows)

ꢀꢁ slices (size of a quarter)

fresh ginger

ꢇ

medium pears (Bartlett, Anjou,

or Bosc), slightly underripe,

but fragrant – with stems

Combine lemon juice and ꢃ cups water in a medium bowl. Place the ginger ale,

lemon peel, and fresh ginger in the ceramic pot of the Cuisinart^®Slow Cooker;

stir. Peel the pears, leaving the stem intact; cut a thin slice from the bottom of each

pear so that it stands upright. As each pear is peeled, dip into the lemon water to

prevent darkening and stand it in the ginger liquid in the slow cooker.

Cover and press the on/off button to turn the unit on. Set time to ꢃ hours and press

Low. When pears are tender, turn slow cooker off. Allow pears to cool in poach-

ing liquid. Chill in liquid. (If desired, before serving, liquid may be thickened to a

syrup-like consistency by simmering until it is reduced by half.)

To serve, arrange each pear on a deep plate (rimmed soup bowl works well). Spoon

poaching liquid over pears. Garnish with a dollop of Honey Yogurt Cream, Choco-

late Glaze and sprinkle with chopped crystallized ginger.

Nutritional information per serving:

Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 43mg • ﬁber 5g

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Honey Yogurt Cream

Makes about 2 cups

ꢇ

ounces fat-free vanilla yogurt

ounces light sour cream

ꢀ½ teaspoons vanilla extract

teaspoon almond extract

ꢁ-ꢂ tablespoons honey

Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee ﬁlter. Let

drain for ꢁ hours to remove whey; discard whey. Place strained yogurt, sour cream,

honey, and extracts in a medium bowl. Whisk until smooth and blended. Keep

refrigerated until ready to use.

Nutritional information per serving (2 tablespoons):

Calories 73 (21% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g

• chol. 10mg • sod. 47mg • calc. 81mg • ﬁber 0g

Chocolate Glaze

Makes about 1 cup

ꢅ

ounces semisweet chocolate

cup unsalted butter

ꢁ

tablespoons light corn syrup

Combine the ingredients in a ꢀ½-quart Cuisinart^®saucepan. Stir over low heat

until melted and smooth. Let cool ꢀ0 minutes before using.

Nutritional information per serving (1 tablespoon):

Calories 87 (64% from fat) • carb. 89g • pro. 0g • fat 7g • sat. fat 4g

• chol. 8mg • sod. 4mg • calc. 4mg • ﬁber 0g

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Stewed Rhubarb

Makes 8 cups

ꢃ

pounds fresh rhubarb stalks,

washed and dried

ꢁ

cups granulated sugar

Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart^®

Slow Cooker and stir in the sugar. Let stand at room temperature for ꢀ to ꢁ hours,

until the rhubarb gives up liquid. Cover and set the slow cooker to Low. Cook for

ꢃ to ꢄ hours. Press the on/off button to the turn unit on. Set time to ꢄ hours and

press Low; slow cooker will automatically switch to Warm when cooking time is

elapsed.

Transfer to resealable containers and refrigerate until ready to use. Use to top oat-

meal or as a topping for vanilla ice cream.

Nutritional information per serving (1 cup):

Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0g • sod. 5mg • calc. 98mg • ﬁber 2g

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Baked Apples

Makes 6 servings

ꢀ

cup packed brown sugar

ꢅ

large baking apples

(Rome, Granny Smith, Braeburn,

or Gala)

ꢀ

teaspoon cinnamon

teaspoon freshly grated nutmeg

cup dried cherries or cranberries

cup raisins

ꢀ

tablespoon unsalted butter,

cut into ¼-inch pieces

¹∕

cup apple juice or cider

cup slivered almonds,

lightly toasted

Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup

sugar mix for topping. Add cherries, raisins and almonds and combine to make

ﬁlling.

Core apples ¾ of the way down. With a melon baller, scrape out a small cavity

(about ¼ cup). Peel top ¹∕ of the apples. Stuff some ﬁlling in each cavity. Reserve

any excess ﬁlling.

Place prepared apples in ceramic pot of the Cuisinart^®Slow Cooker. Sprinkle

remaining sugar and spice mix over tops. Dot each with ½ teaspoon butter. Pour

apple juice around edges. Cover and press the on/off button to turn the unit on.

Set time to ꢃ hours and press Low. Slow cooker will automatically switch to Warm

until ready to serve.

To serve, place apples on dessert plates. Top with any loose nuts and fruit. Drizzle

with pan juices.*

*Note: You can thicken the cooking juices to make a sauce. Carefully strain liquid

into a Cuisinart^®ꢀ¾-quart saucepan; set over medium high heat and boil until

reduced and thickened. Pour over apples or serve on the side.

Nutritional information per serving:

Calories 351 (17% from fat) • carb. 75g • pro. 2g • fat 7g • sat. fat 2g

• chol. 7mg • sod. 16mg • calc. 71mg • ﬁber 6g

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Raspberry Swirl Cheesecake

Makes one 7-inch cheesecake

Raspberry Sauce*

Filling

ꢀ½ cups frozen or fresh raspberries ꢀꢅ

ounces cream cheese

cup granulated sugar

teaspoon table salt

zest of ꢀ lemon

¹∕

cup granulated sugar

cup water

ꢀ

fresh lemon juice (from ½

lemon)

ꢁ

large eggs

teaspoon cornstarch

ꢀ

large egg white

cooking spray

ꢀ½

teaspoons pure vanilla extract

cup sour cream

¹∕

cup graham cracker crumbs

tablespoons granulated sugar

ꢀ½

ꢀ

tablespoon unsalted butter,

melted

In a medium saucepan, combine the ﬁrst ꢄ ingredients. Stir to combine. Cover;

heat on low for ꢀꢄ to ꢁ0 minutes, or until sauce has thickened. Strain into a bowl;

place over a bowl of ice water to cool.

While the raspberry sauce is cooking, prepare the cheesecake. Lightly coat the bot-

tom and sides of a ꢆ-inch springform pan with nonstick cooking spray. Reserve.

In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until

combined. Press the graham cracker mixture into the bottom of the prepared pan.

Reserve.

Place cream cheese, sugar, salt and zest in a medium bowl. Using a Cuisinart^®hand

mixer ﬁtted with the beater attachments, beat until smooth and homogenous. Add

eggs and egg white, one at a time, mixing well between each addition. Mix in the

vanilla until combined. Gently fold in the sour cream. Pour mixture into the pre-

pared pan.

Drizzle ꢂ tablespoons of the reserved, cooled raspberry sauce on top of the

cheesecake. Using a paring knife, swirl into batter. Reserve the remaining sauce

for serving.

Place the rack in the ceramic pot of the Cuisinart^®Slow Cooker. Place the spring-

form pan on the rack. Cover and press the on/off button to turn the unit on. Set

time for ꢁ hours and press High; slow cooker will automatically switch to Warm

when cooking time has elapsed. Set timer to ꢂ0 minutes.

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Remove cheesecake from slow cooker. Cool to room temperature. When cool,

cover with plastic wrap; refrigerate for at least ꢅ hours before serving.

To serve, cut cake into ꢇ slices. Serve with reserved raspberry sauce.

*An alternate to the Raspberry Sauce is the following:

ꢅ

tablespoons raspberry jam

tablespoons granulated sugar

tablespoons water

ꢁ

tablespoon fresh lemon juice

Combine all the ingredients in a small saucepan. Let simmer ꢇ to ꢀ0 minutes. Cool

to room temperature. Drizzle ꢂ tablespoons, in a spiral, over the cheesecake before

cooking.

Nutritional information per serving (based on 8 servings):

Calories 500 (18% from fat) • carb. 100g • pro. 3g • fat 10g • sat. fat 6g

• chol. 47mg • sod. 398mg • calc. 47mg • ﬁber 1g

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Apple Streusel

Cheesecake

Makes one 7-inch cheesecake

ꢀ

teaspoon + ꢁ tablespoons butter,

divided

ꢀꢅ ounces lowfat cream cheese, cut

into ꢀ-inch pieces, at room

temperature

apple, peeled and cored, cut in

quarters

ꢁ

ꢂ

ꢀ

large eggs

ꢀ

tablespoon lemon juice

tablespoons half-and-half

tablespoon cornstarch

teaspoon vanilla

ꢀ½ teaspoons ground cinnamon

cup brown sugar + ꢀ tablespoon,

divided

ꢀ

cup vanilla wafers or gingersnap

crumbs (about ꢁꢃ cookies),

broken up

Lightly coat the bottom and sides of a ꢆ-inch springform pan with ½ teaspoon

butter.

Insert ꢃ-mm slicing disc in Cuisinart^®Food Processor; cut apple to ﬁt large feed

tube. Place apple halves in feed tube; use medium pressure to slice. Remove apples,

toss with lemon juice, cinnamon and ꢀ tablespoon brown sugar; reserve. Wipe

work bowl dry with a paper towel.

Insert metal blade in Food Processor. Place cookies in work bowl, pulse to chop,

then pulverize into crumbs. Add ꢁ tablespoons butter and process until blended,

ꢂ0 seconds. Press into bottom of springform pan. Do not wash work bowl.

Place cream cheese and remaining ½ cup sugar. Process until smooth, ꢂ0 seconds;

scrape sides and bottom of work bowl. Process ꢂ0 seconds longer; scrape work

bowl. Add eggs, process ꢁ0 seconds, scrape work bowl. Add half-and-half, corn-

starch, and vanilla; process until smooth, ꢁ0 seconds. Pour ½ the cream cheese

mixture in the prepared spring form pan. Top with ½ apple mixture. Repeat.

Place the rack in the ceramic pot of the Cuisinart^®Slow Cooker. Place the spring-

form pan on the rack. Cover and press the on/off button to turn the unit on. Set

time to ꢁ½ hours and press High; slow cooker will automatically switch to Warm

when cooking time has elapsed.

Turn off. Lift the cheesecake from the slow cooker using hot pads and place on

a wire rack to cool completely. When cool, place in the refrigerator for at least ꢇ

hours before serving.

Nutritional information per serving (based on 8 servings):

Calories 313 (49% from fat) • carb. 32g • pro. 9g • fat 17g • sat. fat 9g

• chol. 89mg • sod. 378mg • calc. 118mg • ﬁber 1g

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Chocolate Ricotta Cheesecake

Makes one 7-inch cheesecake

teaspoon + ꢁ tablespoons butter,

divided

ꢁ

cup unsweetened cocoa powder

large eggs

cup lightly toasted,

ﬁnely chopped hazelnuts

ꢂ

tablespoons half-and-half

cup Frangelico

ꢁ

²∕

ꢀ

cup chocolate cookie crumbs

cup lowfat ricotta

tablespoons cornstarch

teaspoon pure vanilla extract

cup mini chocolate morsels

ꢀ

ꢀꢁ ounces lowfat cream cheese

cup granulated sugar

Lightly coat the bottom and sides of a ꢆ-inch springform pan with ½ teaspoon

butter.

Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture

into bottom of springform pan.

Place ricotta, cream cheese, sugar and cocoa in work bowl of a food processor and

process ꢂ0 seconds; scrape sides and bottom of work bowl. Process another ꢂ0 sec-

onds; scrape work bowl. Add eggs and process ꢁ0 seconds; scrape work bowl. Add

half-and-half, Frangelico, cornstarch and vanilla; process ꢁ0 seconds (or mix using

a hand-held electric mixer).

Pour into pan, sprinkle with chocolate morsels and swirl into batter. Place the rack

in the ceramic pot of the Cuisinart^®Slow Cooker. Place the springform pan on the

rack. Cover and press the on/off button to turn the unit on. Set time to ꢁ hours and

press High; slow cooker will automatically switch to Warm when cooking time has

elapsed. Set timer to ꢂ0 minutes. Turn slow cooker off and let cheesecake rest in

slow cooker for ꢂ0 minutes. Once the cheesecake has rested for ꢂ0 minutes remove

it from the slow cooker using hot pads, and place on a wire rack to cool completely.

When cool, place in the refrigerator for at least ꢇ hours before serving.

Nutritional information per serving (based on 8 slices):

Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g

• chol. 89mg • sod. 411mg • calc. 210mg • ﬁber 4g

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Lemon Cheesecake

Makes one 7-inch cheesecake

ꢀ

teaspoon unsalted butter

ꢁ

cup granulated sugar

ꢁ

cup graham cracker crumbs*

tablespoons granulated sugar

large eggs, at room temperature

tablespoons fresh lemon juice

tablespoon grated lemon zest**

teaspoon vanilla extract

ꢁ

ꢀ

tablespoon unsalted butter,

cut into ꢃ pieces

ꢀ

ꢀꢅ ounces reduced-fat cream cheese,

cut into ꢀ-inch pieces, at room

temperature

teaspoon lemon extract

Lightly coat the bottom and sides of a ꢆ-inch springform pan with ꢀ teaspoon un-

salted butter; reserve.

Place the graham cracker crumbs the ꢁ tablespoons of sugar and the butter in the

work bowl of a Cuisinart^®Food Processor ﬁtted with the metal blade. Process for

ꢂ0 seconds. Press the graham cracker mixture into the bottom of the prepared

ꢆ-inch springform pan.

Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held elec-

tric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then

beat in lemon juice, zest, and extracts.

Pour the mixture into the springform pan. Set the rack in the ceramic pot of the

Cuisinart^®Slow Cooker. Place the springform pan on the rack. Cover and press the

on/off button to turn the unit on. Set time to ꢁ hours and press High; slow cooker

will automatically switch to Warm when cooking time has elapsed. Set timer for ꢂ0

minutes. Once the cheesecake has rested for ꢂ0 minutes, remove it from the slow

cooker using hot pads, and place on a wire rack to cool completely. When cool,

place in the refrigerator for at least ꢇ hours before serving.

*If you want to make your own graham cracker crumbs, crumble ꢃ graham cracker

sheets into ꢀ-inch pieces. Place in work bowl of Cuisinart^®Food Processor ﬁtted

with the metal blade. Pulse to chop, then process continuously to pulverize into

crumbs, about ꢂ0 to ꢃ0 seconds.

**Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a

thin-bladed knife to remove the bitter white pith from the strips of lemon peel.

Nutritional information per serving (based on 8 slices):

Calories 286 (44% from fat) • carb. 32g • pro. 9g • fat 14g • sat. fat 7g

• chol. 77mg • sod. 420mg • calc. 89mg • ﬁber 0g

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Chocolate Terrine with

Chocolate Cookie Crust

Makes 16 servings

ꢀ

pound bittersweet or semisweet

chocolate, chopped

ꢀ½ cups half-and-half

teaspoon table salt

ꢁꢄ chocolate wafers, crushed

ꢃ

tablespoons unsalted butter,

melted

ꢃ

ꢂ

large eggs, lightly beaten

tablespoons Kahlúa^®

Line a loaf pan, ꢇ½ x ꢃ½ x ꢂ inches, with aluminum foil.

Place the chocolate, half-and-half and salt in a medium saucepan over low heat.

Cook, stirring often, until about ²∕ of the chocolate has melted, about ꢇ to ꢀ0

minutes. Remove from heat; let stand about ꢄ minutes.

While the chocolate is resting, prepare the cookie crumb crust. Place the choco-

late wafers in the work bowl of a Cuisinart^®Food Processor ﬁtted with the chop-

ping blade. Pulse until roughly chopped. With the motor running, add the butter

through the feed tube in a slow and steady stream. Process until just combined.

Reserve.

Using a Cuisinart^®Hand Mixer set on the lowest speed, add the eggs and Kahlúa^®

to the chocolate mixture. Mix until blended and smooth.

Press the chocolate cookie crumbs into the bottom of the prepared pan. Pour the

chocolate mixture on top.

Place the oval rack into the ceramic pot of the Cuisinart^®Programmable Slow

Cooker. Add ꢃ cups warm water to the pot. Place the ﬁlled loaf pan on the rack.

Cover and press on/off button to turn unit on. Set time for ꢁ½ hours and press

High; slow cooker will automatically switch to Warm when time has elapsed.

Remove; cool completely on a wire rack. Cover with plastic wrap; chill for at

least ꢇ hours.

To serve, unmold, carefully removing the foil. Cut into ꢀꢅ slices; serve with fresh

berries if desired.

Nutritional information per serving:

Calories 281 (62% from fat) • carb. 24g • pro. 5g • fat 22g • sat. fat 12g

• chol. 69mg • sod. 28mg • calc. 52mg • ﬁber 2g

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Applesauce

Makes about 7 cups

ꢃ

ꢁ

pounds red apples*, washed

lemons, juiced

sugar, optional

cinnamon, optional

Core apples, but do not peel. Cut into ꢁ-inch chunks. Mix lemon juice with

enough water to make ꢀ cup.

Add the apples and water mixture to Cuisinart^®Slow Cooker. Cover and press the

on/off button to turn the unit on. Set time to ꢃ hours and press Low; slow cooker

will automatically switch to Warm when cooking time has elapsed.

Use a potato masher to smash apples for a chunky applesauce, or purée the apple

mixture in ceramic pot using a hand blender. Use a gentle up and down motion,

moving the hand blender throughout the ceramic pot – do not lift completely out

of the applesauce while blending. Season with sugar and/or cinnamon if desired.

*Some apples are more appropriate for applesauce. You may use all of one variety

or mix to create your own blends. They may be peeled or not. For applesauce, try

the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji,

Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and

York Imperial. Green varieties good for applesauce include Pippin and Gravenstein

– they should be peeled ﬁrst.

Nutritional information per serving (½ cup):

Calories 98 (5% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 2g • calc. 10mg • ﬁber 4g

Note: To make Apple Butter from Apple Sauce, stir ꢀ½ cups packed brown sugar

into puréed Apple Sauce in slow cooker, along with ꢀ tablespoon ground cinna-

mon, ꢀ teaspoon ground allspice, ꢀ teaspoon freshly grated nutmeg, and ½ tea-

spoon ground cloves. Cook on Low without covering for ꢀ to ꢂ hours (time will

depend on moisture of apples), until mixture is thick. Cool and place in jars to

store in refrigerator.

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Apricot Almond

Bread Pudding

Makes 8 servings (2 quarts)

ꢂ

ounces dried apricots, diced

cup sliced almonds, toasted

cup Kirschwasser^®,

brandy or amaretto

ꢂ

large eggs

ꢁ

∕

cup granulated sugar

ꢀ

ꢂ

teaspoon unsalted butter

ꢀ

can (ꢀꢁ ounces) fat-free

evaporated milk

tablespoons unsalted butter,

melted, divided

ꢀ

ꢄ

teaspoon vanilla

ꢄ

cups bread, cut into ½-inch cubes

cups very hot water

Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of alumi-

num foil ꢁ0 inches long, and fold in half to a piece ꢀ0 inches long. Lightly butter

one side with ¼ teaspoon unsalted butter; reserve. Cut another piece of alumi-

num foil about ꢁꢃ inches long. Fold in half lengthwise, then fold in half again two

more times to create a strip about ꢁꢃ inches in length and ꢁ inches wide to make a

“cradle”; reserve.

Coat the inside of a ꢀ-quart soufﬂé dish with remaining ¾ teaspoon unsalted

butter. Layer ½ of the bread cubes on the bottom. Sprinkle with half the apricots

and half the almonds. Drizzle with half the melted butter. Repeat. Pour remaining

melted butter over top. Beat eggs and sugar until thick, using a Cuisinart^®Hand

Mixer on low speed. Add milk, vanilla and reserved Kirsch; mix thoroughly. Pour

egg mixture over bread layers. Cover with the buttered foil. Secure tightly with

kitchen twine. Set the dish in the center of the long strip of folded foil and bring up

the sides to meet, twisting together to form a handle. Place the rack in the ceramic

pot of the Cuisinart^®Slow Cooker. To place the soufﬂé dish on the rack, use the foil

cradle to help lift the dish, and carefully lower the dish into the pot and place on

the rack. Carefully pour hot water in bottom of ceramic pot. Cover and press the

on/off button to turn the unit on. Set time to ꢂ hours and press Low. Remove the

soufﬂé dish from the slow cooker using the foil strips to lift it. Cool completely on

a wire rack.

Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla

Bread Pudding.

Nutritional information per serving (based on 8 servings):

Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g

• chol. 95mg • sod. 356mg • calc. 212mg • ﬁber 2g

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Chocolate Pudding Cake

Makes 8 to 12 servings

teaspoon unsalted butter,

room temperature

ꢀ¼ cups granulated sugar, divided

ꢀ

¹∕

cup unsalted butter, melted

ꢀ½ teaspoons vanilla extract

cup packed light brown sugar

ꢀ

cup unbleached, all-purpose ﬂour

cup chopped pecans,

lightly toasted

cups + ꢂ tablespoons unsweetened

cocoa powder, divided

ꢀ

teaspoon espresso powder

ꢁ

teaspoons baking powder

teaspoon salt

ꢀ¼ cups hot water

tablespoons Kirschwasser^®

or Kahlúa^®

cup + ꢀ tablespoon reduced

fat milk, hot

vanilla ice cream or frozen yogurt

Lightly coat a ꢁ-quart soufﬂé dish with teaspoon butter.

Combine ¾ cup granulated sugar in large bowl with the ﬂour, ꢂ tablespoons cocoa,

baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cui-

sinart^®Hand Mixer on low speed, beat until smooth. Spread into prepared soufﬂé

dish.

Stir together remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup

cocoa and toasted pecans in small bowl; sprinkle mixture evenly over batter. Com-

bine hot water, espresso and Kirschwasser; pour over batter. Do not stir.

Insert rack in the ceramic pot of the Cuisinart^®Slow Cooker. Place soufﬂé dish on

the rack. Cover and press the on/off button to turn the unit on. Set time to ꢂ hours

and press High; slow cooker will automatically switch to Warm when cooking time

has elapsed. Let stand for ꢂ0 minutes before serving.

Serve warm or chilled in dessert dishes, spooning both cake and pudding-like

mixture on bottom into the dish. Add a scoop of vanilla ice cream or frozen yogurt,

if desired.

Nutritional information per serving (based on 12 servings):

Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g

• chol. 23mg • sod. 147 mg • calc. 46mg • ﬁber 3g

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French Vanilla Rice Pudding

Makes 18 servings

cooking spray

cup water

ꢁ

ꢄ

cups Arborio rice, uncooked

ꢀ²∕ cups granulated sugar

cans (ꢀꢁ ounces each) fat free

evaporated milk (not

reconstituted)

ꢀ

vanilla bean, slit in half lengthwise

tablespoon pure vanilla extract

ꢁ

cans (ꢀꢃ ounces each) lite

coconut milk

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Add rice. Stir in milks and sugar. Scrape in seeds and add pod of

vanilla bean.

Cover and press the on/off button to turn unit on. Set time for ꢃ hours and press

Low; slow cooker will automatically switch to Warm when cooking time has

elapsed. Remove and discard vanilla bean, stir in vanilla extract.

Serve warm. Chill leftover rice pudding in a bowl, covered with a sheet of plastic

wrap place directly on the surface, to prevent a skin from forming.

Nutritional information per serving (²/3 cup):

Calories 202 (11% from fat) • carb. 36 • pro. 8g • fat 3g • sat. fat 2g

• chol. 0mg • sod. 112mg • calc. 273mg • ﬁber 0g

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Peach Cobbler

Makes 8 servings

ꢁ

pounds fresh peaches, skinned,

(or frozen and defrosted) cut into

½-inch slices

ꢁ

cups prepared granola,

without fruit

tablespoons melted

unsalted butter

ꢀ

cup packed brown sugar

tablespoon instant tapioca

teaspoon ground ginger

cooking spray

ꢀ

Cut a piece of aluminum foil about ꢁꢃ inches long. Fold in half lengthwise, then

fold in half again two more times to create a strip about ꢁꢃ inches in length and ꢁ

inches wide to make a “cradle”; reserve.

Place peaches in a large bowl. Combine brown sugar with tapioca and ginger.

Toss with peaches. Mix granola with melted butter and stir ꢀ½ cups into peaches.

Reserve ½ cup for topping. Lightly coat a ꢁ-quart soufﬂé dish with cooking spray.

Transfer peach mixture to soufﬂé dish; top with remaining ½ cup of granola. Set

the dish in the center of the long strip of folded foil and bring up the sides to meet,

twisting together to form a handle.

Place the cooking rack in the ceramic pot of the Cuisinart^®Slow Cooker. Set soufﬂé

dish on rack by using the foil cradle to help lift the dish, and carefully lower the

dish into the pot and place on the rack.

Cover and press the on/off button to turn the unit on. Set time to ꢄ hours and press

Low. Slow cooker will automatically switch to Warm until ready to serve.

Remove the soufﬂé dish from the slow cooker using the foil strips to lift it. Serve

with freshly whipped cream, ice cream or vanilla yogurt.

Nutritional information per serving:

Calories 257 (27% from fat) carb. 46g • pro. 4g • fat 8g • sat. fat 5g

• chol. 7mg • sod. 63mg • calc. 36mg • ﬁber 4g

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Steamed Chocolate

Cherry Pudding

Makes 12 servings

ꢂ

tablespoons Kirsch

cup dried cherries

ꢁ

ꢀ

ꢁ

ꢀ

cups unbleached, all-purpose ﬂour

tablespoon baking powder

teaspoon salt

ꢃ½ tablespoons butter,

room temperature, divided

large eggs

ꢀ

ꢃ

tablespoon unsweetened cocoa

cup granulated sugar

cup reduced-fat milk

ounces unsweetened chocolate,

chopped

cup lightly toasted and chopped

hazelnuts

ꢃ

ounces semisweet chocolate,

chopped

ꢀ

quart hot water

Cut a piece of aluminum foil ꢁ0 inches in length; double over. Lightly coat foil with

½ teaspoon butter, reserve. Cut another piece of aluminum foil about ꢁꢃ inches

long. Fold in half lengthwise, then fold in half again two more times to create a

strip about ꢁꢃ inches in length and ꢁ inches wide to make a “cradle”; reserve. Cut a

piece of kitchen twine ꢂꢅ inches in length.

Heat Kirsch until very warm, but not boiling. Add cherries and macerate for ½ hour.

Lightly coat the bottom and sides of a ꢁ-quart soufﬂé dish with ½ tablespoon butter

and dust with cocoa. Set aside. Place unsweetened chocolate and semisweet chocolate

with remaining butter in a Cuisinart^®ꢀ¾-quart saucepan. Melt over low heat.

Mix ﬂour, baking powder and salt in a separate bowl. Beat eggs and sugar until

thick, using a Cuisinart^®Hand Mixer on medium high speed, about ꢄ minutes.

Reduce speed to low and mix in ¹∕ of the ﬂour mixture and ½ the milk, alternately,

ending with the ﬂour. Gently incorporate cherries, Kirsch and hazelnuts.

Pour pudding into prepared soufﬂé dish. Cover with buttered foil. Secure with

twine. Set the dish in the center of the long strip of folded foil and bring up the

sides to meet, twisting them together to form a handle. Place the cooking rack in

the ceramic pot of the Cuisinart^®Slow Cooker. Pour hot water into the bottom of

the pot. Set covered dish on rack, using the foil cradle to help lift the dish and care-

fully lower the dish into the pot and place on the rack. Cover and press the

on/off button to turn the unit on. Set time to ꢁ½ hours and press High; slow

cooker will automatically switch to Warm when cooking time has elapsed. Care-

fully remove the soufﬂé dish from the slow cooker using the foil strips to lift it.

Nutritional information per serving (based on 12 servings):

Calories 342 (39% from fat) • carb. 48g • pro. 6g • fat 16g • sat. fat 8g

• chol. 49mg • sod. 278mg • calc. 51mg • ﬁber 3g

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Winter Fruit Crisp

Makes 8 to 12 servings (7 cups)

Fruit

ꢀ

teaspoon freshly grated nutmeg

cooking spray

tablespoon dark rum or brandy

teaspoon pure vanilla extract

ꢆ

ꢁ

ounces mixed dried fruits (apples,

pears, apricots, dried plums)

ꢀ

Crumb Topping

large Golden Delicious

ꢀ

cup unbleached, all-purpose ﬂour

apples, peeled, cored and cut into

cup uncooked oats, quick

or regular

ꢀ

⁄

ꢇ-inch squares

ꢂ

Bosc pears, peeled, cored and

cut into ^ꢀ⁄ ꢇ-inch squares

cup packed brown sugar

teaspoon freshly grated nutmeg

ꢀ

cup dried cranberries

whole cinnamon stick

grated zest of one orange

cup sugar

ꢀꢁ tablespoons unsalted butter,

softened (ꢀ½ sticks)

ꢀ

tablespoon chopped crystallized

ginger or ꢀ teaspoon ground

ginger

Lightly coat the interior of the ceramic pot of the Cuisinart^®Slow Cooker with

cooking spray. Cut any large pieces of dried fruit into ꢀ- to ꢁ-inch pieces; place in

prepared slow cooker. Add dried fruits, apples, pears and cranberries; stir gently.

Add cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla; stir gently to

combine.

Place the ﬂour, oats, brown sugar, and nutmeg in a medium bowl; stir. Add the

butter and knead, using ﬁngers, until the mixture resembles large crumbs. Sprinkle

this crumb topping over fruit, patting it down lightly. Cover and press the on/off

button to turn the unit on. Set time to ꢃ hours and press Low; slow cooker will

automatically switch to Warm when cooking time has elapsed until ready to

serve. When done, fruits will be tender and bubbling and topping will be lightly

browned.

Serve warm with ice cream or frozen yogurt.

Nutritional information per serving (based on 12 servings):

Calories 371 (29% from fat) • carb. 64g • pro. 3g • fat 13g • sat. fat 7g

• chol. 31mg • sod. 14mg • calc. 38mg • ﬁber 5g

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Cuisinart^®is a registered

trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

07CU26388

PG-20272

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Starlite Electronic Pre-Press System

Version No.: PSC650 PG-20272

Size: 229mm(W)X 152mm(H)(New)

Material Cover: 157 GSM MATT ARTPAPER

Inside: 120 GSM GLOSS ARTPAPER

Coating: varnishing in cover

Color

Cover And 2nd Page: 4C+0C

Inside:1C(Black)+1C(Black)

Date: 2007-08-17

Co-ordinator: Astor_You

Client: Z0013

Starlite No: 111654IBB

Proof: 1st

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