Loading ...
Loading ...
Loading ...
19
and add 2 cups of cold water. Using the foil
cradle to help lift the dish and carefully lower
the dish into the pot and place on the trivet/
rack.
Cover and lock lid in place. Select High
Pressure and set timer for 30 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When float valve drops, turn off. Remove
lid carefully, tilting away from you to allow
steam to disperse. Remove pudding from
the cooking pot using the foil strips to lift
up. Place on a cooling rack. Remove foil. Let
stand 10 minutes before serving.
Nutritional information per serving:
Calories 174 (23% from fat) • carb. 24g • pro. 10g
• fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg
• calc. 200mg • fiber 2g
Curried Cauliflower
& Potatoes
Makes 4 to 6 servings
1 tablespoon olive oil
2 medium onions, sliced
¾ teaspoon kosher salt
¾ teaspoon curry powder
¼ teaspoon turmeric
1½ cups chicken broth, divided
1 head cauliflower, cut into thirds
2 medium Yukon Gold potatoes, sliced
into ¼-inch rounds
Place the olive oil in the cooking pot of the
Cuisinart
™
Electric Pressure Cooker. Select
Sauté and let oil heat for 2 to 3 minutes.
Add the sliced onions and cook, stirring
occasionally for about 2 minutes. Stir in
the salt, curry, and turmeric and continue
cooking until onions become soft and
aromatic.
Add ½ cup chicken broth and allow mixture
to come to a simmer. Add the cauliflower
and toss in the liquid. Cover and lock lid in
place. Select High Pressure and set timer for
1 minute. When audible beep sounds use
Quick Pressure Release to release pressure.
When float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse. Remove cauliflower and reserve.
Select Sauté and toss the potato slices in
with the onions for about 1 minute. Stir in
remaining 1 cup of broth. Cover and lock lid
in place. Select High Pressure and set timer
for 1 minute. When audible beep sounds use
Quick Pressure Release to release pressure.
When float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse.
Gently toss cauliflower in with potatoes and
onions. Serve immediately.
Nutritional information per serving
(based on 6 servings):
Calories 109 (21% from fat) • carb. 19g • pro. 4g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 340mg
• calc. 37mg • fiber 4g
Beet Salad with Feta,
Toasted Walnuts
& Champagne
Vinaigrette
Makes about 8 cups, 8 to 12 servings
3 pounds golden or red beets,
scrubbed clean, ends trimmed
1 cup water
1 medium-large Vidalia or other sweet
onion (8 ounces), thinly sliced
½ cup toasted walnuts
½ cup medium packed Italian (flat)
parsley leaves
1 large clove garlic, peeled
1 small shallot (½ ounce), peeled
3 tablespoons Champagne vinegar (or
white balsamic vinegar)
½ teaspoon Dijon-style mustard
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 tablespoons mild-flavored extra
virgin olive oil
3 ounces feta cheese, crumbled
Place beets on rack/trivet with water in
the cooking pot of the Cuisinart
™
Electric
Pressure Cooker.
Cover and lock lid into place. Select High
Pressure and set timer for 25 minutes. When
audible beep sounds use Quick Pressure
Release to release pressure. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse. Test beets
with a tip of a paring knife. If knife does not
Loading ...
Loading ...
Loading ...