Bedienungsanleitung Cuisinart MSC-800 Series (Seite 11 von 32) (Englisch)

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Super Chili

Don’t be intimidated by the amount of chili

powder in the recipe; most store bought

varieties lean on the side of mild. However

spice lovers can turn up the heat by just

increasing the cayenne or stirring in

some puréed chipotle chiles.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

1 teaspoon vegetable oil

1 large onion, finely chopped

jalapeños, seeded and finely chopped

2 medium red peppers, cut into

¼-inch dice

6 garlic cloves, finely chopped

2 pounds ground beef

½ cup chili powder

1 tablespoon dried oregano

1 tablespoon kosher salt

¼ teaspoon cayenne pepper

1 can (28-ounce) crushed tomatoes

1 can (15-ounce) diced tomatoes,

drained

1. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at

400°F. Once hot, add the chopped

onion, jalapeños, peppers and garlic and stir

together until soft and fragrant, about 5 to 8

minutes.

2. Add the ground beef and break apart with

a wooden spoon once it is added to the

pot. Stir in the chili powder, oregano, salt

and cayenne and continue cooking until the

meat is completely cooked through.

3. Add the crushed and diced tomatoes.

Switch the unit to Slow Cook on Low for 6

hours. When unit switches to Keep Warm,

degrease the chili by either skimming any

excess fat with a ladle or by gently blotting

the surface with a paper towel.

4. Taste and adjust seasoning accordingly.

Leave on Keep Warm until ready to serve.

Nutritional information per serving (1 cup):

Calories 214 (53% from fat) • carb. 9g • pro. 15g

• fat 13g • sat. fat 5g • chol. 51mg • sod. 895mg

• calc. 54mg • fiber 3g

Spinach Dal

A traditional Indian spiced dish

based on lentils. Each version is different

depending on ingredients and spices used.

This one adds spinach at the end for

some color and extra nutrients.

Settings: Brown/Sauté

Slow Cook

Makes about 9 cups

2 tablespoons ghee*

¼ teaspoon turmeric

1 teaspoon ground cumin

2 teaspoons garam masala**

1 1-inch piece of ginger, peeled and

finely chopped

1 medium onion, chopped

1 jalapeño, seeded and chopped

4 garlic cloves, finely chopped

1½ teaspoons kosher salt

3 cups red lentils

1 large dried chile, left whole

7 cups water

1 pound fresh spinach

1. Put the ghee into the cooking pot of the

Cuisinart

Multicooker set to Brown/

Sauté at 350°F. Once ghee melts, add the

turmeric, cumin and garam masala. Sauté

spices until fragrant, about 3 to 5 minutes.

Add ginger, onion, jalapeño and garlic to

the pot and sauté vegetables until soft and

fragrant, an additional 5 minutes.

2. Add the salt, lentils, chile and water to the

pot; switch the unit to Slow Cook on Low

and set time for 4 hours.

3. When unit switches to Keep Warm, stir in

spinach so that it wilts just before serving.

4. Taste and adjust seasoning accordingly.

Stir in additional hot water or broth if a

thinner consistency is desired.

* A kind of clarified butter that can be

purchased in Indian markets, gourmet and

natural food shops.

**An Indian blend of spices that can be

purchased in Indian markets, gourmet and

natural food shops.

Nutritional information per serving (1 cup):

Calories 274 (13% from fat) • carb. 41g • pro. 19g

• fat 4g • sat. fat 2g • chol. 7mg • sod. 444mg

• calc. 86mg • fiber 11g

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