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17
VEGETARIAN CHILI
Makes 12 serving
2 tablespoons vegetable oil
1½ cups chopped onion
1½ tablespoons chopped garlic
2 jalapeño peppers, seeded and finely chopped
2 tablespoons chili powder
1½ teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon kosher salt
2 red bell peppers, cored, seeded and cut in ½ inch pieces
2 green bell peppers, cored, seeded and cut in ½ inch pieces
2 cups diced zucchini (2 small)
2 cups cut corn (15 ounce bag frozen, thawed)
2 cans (14 ounce) diced tomatoes, juices drained
1 can (15 ounce) black beans, drained
1 can (15 ounce) white beans, drained
1 cup bulgur (cracked wheat)
3 cups vegetable stock
1 tablespoon red wine vinegar
Preheat the Cuisinart
®
Electric Skillet to 200°F; add vegetable oil and stir
to coat surface. Sauté onion, uncovered, 2 minutes. Cover and cook for
2 minutes. Add garlic and jalapeños, cover and cook 1 minute.
Add chili powder, cumin, coriander, oregano and salt; stir seasonings to
coat onion mixture thoroughly. Add red and green bell peppers, zucchini,
corn, tomatoes, black and white beans and bulgur. Stir to combine. Add
vegetable stock and vinegar; stir. Cover Skillet. Cook until bulgur is tender,
stirring occasionally, about 20 more minutes.
Nutritional information per serving:
Calories 225 (16% from fat) • carb. 42g • pro. 8g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 118mg • calc. 73mg • fiber 10 g
VEAL MARSALA
Makes 4 servings
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound veal cutlets (scallopine), pounded very thin
1½ tablespoons extra virgin olive oil, divided
½ pound cremini or button mushrooms, sliced
2
⁄3 cup Marsala
1 cup chicken stock, fat free, low sodium
(or veal demi-glace, if available)
1 tablespoon tomato paste (unsalted if available)
2 tablespoons freshly chopped parsley
½ teaspoon sage
½ teaspoon thyme
1 tablespoon unsalted butter
Combine flour with ¼ teaspoon salt and the pepper. Dredge each piece of
veal in mixture and shake off excess.
Preheat Cuisinart
®
Electric Skillet to 350°F; add ½ tablespoon oil and stir to
coat Skillet. Add mushrooms in a single layer; cook for 2-3 minutes, or until
nicely browned. Transfer to a warm bowl.
Add ½ tablespoon oil; place half the veal in the Skillet and sear until each
side is nicely browned, about 1-2 minutes each. Transfer to a warm platter.
Repeat with the remaining meat. Pour the Marsala into Skillet and deglaze
pan by stirring up the brown bits. Cook until Marsala is reduced by half. Add
stock, tomato paste, 1 tablespoon parsley, sage and thyme; cook for 4 to 5
minutes, until the sauce has thickened slightly. Taste for seasoning and add
remaining salt if desired. Swirl in the tablespoon of butter.
Add the meat back to the Skillet to warm, about 2 minutes. Garnish with
remaining parsley.
Nutritional information per serving:
Calories 215 (36% from fat) • carb. 7g • pro. 18g • fat 9g • sat. fat 2g
• chol. 57mg • sod. 343mg • calc. 25mg • fiber 2g
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