Bedienungsanleitung Cuisinart MSC-800 Series (Seite 24 von 32) (Englisch)

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Garlic-Rosemary Beans

These are delicious served alongside lamb

chops. You can also purée them in a food

processor to make a white bean dip to serve

with a crudités platter.*

Settings: Brown/Sauté

Slow Cook

Makes about 5 cups

1 pound navy or cannelloni beans,

soaked in room-temperature water

overnight

1½ teaspoons olive oil

6 to 8 garlic cloves, crushed

2 rosemary sprigs

½ teaspoon sea or kosher salt

2½ cups vegetable or chicken broth

1. Soak the beans overnight by covering with

water by about 2 inches. Once soaked,

drain and rinse.

2. Put the rinsed beans into the cooking pot

of the Cuisinart

MultiCooker and cover

with water. Cover and set to Brown/Sauté

at 500°F to bring to a boil. Once a boil

has been achieved, let boil for 10 minutes.

Carefully drain beans and rinse under cold

water; reserve. Dry cooking pot well and

place pot back into unit with the oil.

3. Set unit to Brown/Saute at 375°F. Once oil is

hot, add the garlic. Sauté until the garlic is

golden and fragrant.

4. Add the remaining ingredients (be sure to

drain the beans). Stir to combine, cover and

switch to Slow Cook on High. Set the timer

to 3 hours.

5. Once the 3 hours have expired, the unit will

automatically switch to Keep Warm.

*If puréeing, more liquid will need to be added.

Nutritional information per serving (½ cup):

Calories 166 (8% from fat) • carb. 29g • pro. 11g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 252mg

• calc. 83mg • ﬁber 11g

Indiana-Style Cornbread

This version of cornbread is more on the

savory than the sweet side – a perfect pair

with chili. If you are feeling bold, stir in some

chopped raw jalapeño for an added kick.

Setting: Roast

Makes one 8-inch round cake

butter for greasing pan

¾ cup yellow cornmeal

¾ cup unbleached, all-purpose flour

¾ teaspoon sea salt

1 teaspoon baking powder

2 tablespoons granulated sugar

1 large egg, beaten

1½ cups reduced-fat milk, room

temperature

4 tablespoons unsalted butter, melted

and cooled to room temperature

1. Lightly coat an 8-inch round cake pan with

butter; reserve.

2. Put the cornmeal, flour, salt, baking powder

and sugar into a medium-large mixing

bowl. Using a hand or stand mixer fitted

with the beaters or paddle, mix on low until

combined, about 10 seconds. Reserve.

3. Add the egg, milk and butter to the dry

ingredients. Mix on low until just combined.

Pour into prepared cake pan.

4. Place filled pan on the roasting rack. Place

into the cooking pot of the Cuisinart

Multicooker. Set to Roast at 350°F for 45

minutes and cover. Begin checking bread

after 40 minutes; bread is done when a cake

tester comes out clean.

5. Let cool slightly and serve.

Nutritional information per serving

(based on 12 servings):

Calories 116 (40% from fat) • carb. 15g • pro. 3g

• fat 5g • sat. fat 3g • chol. 32mg • sod. 195mg

• calc. 46mg • fiber 1g

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Cuisinart MSC-800 Series Seite 24

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