Cuisinart 10ce114829, CSK-250 manual Garlicky Mussels, Paella

6ounces fresh spinach leaves, stems removed and roughly chopped

Sauce:

1cup chicken broth, reduced-sodium

1½ tablespoons oyster sauce

1 tablespoon tamari or soy sauce

1teaspoon cornstarch

2teaspoons sesame oil

2 pinches red pepper flakes

1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F.. Add 2 tablespoons of the oil..

2.Once oil is hot and shimmering, pan-fry tofu until browned on all sides, about 6 to 8 minutes.. Remove and reserve..

3.Add the remaining tablespoon of oil to the Skillet.. Add the broccoli and pepper.. Sauté for about 4 minutes or until broccoli is slightly browned and pepper is softened.. Add the mushrooms and onion.. Sauté for about 4 minutes or until onion is golden and softened..

4.Add the garlic, ginger and five-spice powder.. Stir to fully coat and cook for about 2 minutes.. Once the mixture is fragrant, add the spinach and stir to combine.. Reduce heat to 300°F, cover and let cook until bright and just wilted, about 30 seconds to 1 minute..

5.Stir sauce ingredients together in a liquid measuring cup.. Pour sauce into pan and let simmer for about 1 minute..

6.Turn unit off.. Add the sesame oil and red pepper flakes and stir to combine..

7.Serve in shallow bowls with jasmine rice..

Nutritional information per serving (½ cup):

Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g

• chol. 0mg • sod. 331mg • calc. 66mg • fiber 2g

Garlicky Mussels

If you are entertaining, the Skillet can easily handle a double batch of this recipe.

Makes 4 to 6 servings

2tablespoons good quality unsalted butter

3tablespoons good quality extra virgin olive oil, plus extra for serving

3	small shallots, thinly sliced
6	garlic cloves, thinly sliced
2	celery stalks, thinly sliced
4	sprigs fresh thyme

½teaspoon crushed red pepper

1 cup dry white wine

1cup chicken broth, reduced-sodium

2pounds mussels, scrubbed, with beards removed

1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300°F..

2.Add butter and olive oil to Skillet.. When butter melts add shallots, garlic, celery, thyme, and pepper.. Gently sauté vegetables until soft and fragrant..

3.Add wine and broth to the Skillet and turn heat to 350°F.. When liquid comes to a boil, add the mussels and place lid on the Skillet.. Steam until all mussels have opened, about 5 minutes.. Discard any mussels that have not opened..

4.Transfer to shallow soup bowls, top with extra virgin olive oil and serve with crusty bread to sop up the broth..

Nutritional information per serving:

Calories 271 (47% from fat) • carb. 10g • pro. 19g • fat 14g • sat. fat 4g

• chol. 52mg • sod. 542mg • calc. 65mg • fiber 0g

Paella

This version of the traditional Spanish dish is sure to please any crowd.

Makes 8 to 10 servings

1whole chicken, approximately 4 pounds, cut into 10 pieces

1¾ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1	teaspoon olive oil
3	chorizo, about 9 ounces, cut into ½-inch slices
5	garlic cloves

1medium onion, cut into 1-inch pieces

¼ teaspoon smoked paprika

1can (28-ounce) plum tomatoes, well drained

2½ cups Arborio rice

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10ce114829_csk250_recipe.indd 11 6/23/10 3:36:25 PM