Loading ...
Loading ...
Loading ...
24
½ small cucumber, seeded and cut into
matchsticks
1 green onion, thinly sliced
¼ mango, peeled, pitted and cut into
small cubes
¼ avocado, pitted and thinly sliced
Sesame oil
Soy sauce, reduced sodium
Rice vinegar
Wasabi
Pickled ginger
Furikake (Japanese seasoning found
in the spice or Asian section of most
grocery stores)
1. Line each cup in a 6-cup muffin pan with
plastic wrap. Line each cup with two pieces of
the nori, making a cross or “x” in the bottom/
sides of the cup. Scoop ¼ cup of rice into
each lined cup and, using wet hands, press
down to fill the bottom and up the sides (to
make a rice cup).
2. Fill each cup with a selection of the suggested
foods above, finishing with a drizzle of each of
the sesame oil, soy sauce, and rice vinegar, a
pinch of wasabi, a piece of ginger and a
sprinkle of the furikake.
3. Serve immediately.
NOTE: If making a sushi bowl, omit the nori and divide
the rice among three individual bowls. Fill each with a
selection of the vegetables and fruit and then drizzle
each of the sauces, a dash of wasabi (to taste), pickled
ginger and ½ teaspoon of the furikake.
Nutritional information per sushi cup:
Calories 123 (12% from fat) • carb. 26g • pro. 3g
fat 2g • sat. fat 0g • chol. 0mg • sod. 96mg
calc. 12mg • fiber 2g
Nutritional information per sushi bowl:
Calories 247 (12% from fat) • carb. 52g • pro. 5g
fat 3g • sat. fat 0g • chol. 0mg • sod. 193mg
calc. 25mg • fiber 3g
POSOLE ROJO
A traditional Mexican stew, melding flavors of slow
simmered pork, hominy and the rich smokiness of
dried chili peppers.
Functions: Soak, Sauté & One Pot
Makes about 14 cups
Yield: 10 to12 servings
8 ounces dried hominy, soaked
overnight (see instructions below)
2 teaspoons olive oil
1½ pounds pork shoulder, trimmed and
cut into 2-inch pieces
Kosher salt
Freshly ground black pepper
1 medium to large onion, quartered
(keep root intact)
5 garlic cloves, crushed and divided
1 teaspoon ground cumin
2 bay leaves
2 large pinches of dried Mexican
oregano, crumbled
8 cups chicken broth, low sodium
2 dried ancho chiles
2 dried guajillo chiles
2 dried chiles de arbol
2 teaspoons honey
½ lime, juiced
½ teaspoon kosher salt
For serving: lime wedges, cilantro leaves,
cotija queso, sliced radishes, chopped
romaine or cabbage, diced onion
1. The night before: Put the hominy in the
cooking pot of the Cuisinart
®
Rice and Grain
Multicooker and add enough cold water to
cover by 2 to 3 inches. Close the lid and select
the Soak function. Set the timer for a minimum
of 12 hours and up to 18 hours and press
Start/Stop. After the hominy has soaked, drain
and transfer to separate bowl and reserve.
Wash and dry the cooking pot and return to
the unit.
2. Put the olive oil in the cooking pot and select
the Sauté function. Generously season the
meat with the salt and pepper. When the oil is
hot and shimmering, add half the meat and
brown on all sides, about 8 to 10 minutes.
Transfer the browned meat to the bowl with
the soaked hominy. Repeat with the
remaining.
3. Once all the meat has browned, add the first
batch back along with the reserved hominy, to
the cooking pot. Add the onion, 3 crushed
garlic cloves, cumin, bay leaves, oregano and
chicken stock. Close the lid. Select the One
Pot function, set the timer for 3 hours and
press Start/Stop.
Loading ...
Loading ...
Loading ...