Cuisinart TCS-60C Brown Rice & BLACK-EYED Peas with Marinated Vegetables, Mocha Créme Brûlée

BROWN RICE & BLACK-EYED PEAS WITH MARINATED VEGETABLES

The sliced vegetables for this dish will be done in a flash if you use the Cuisinart® Food Processor and the Thick (6mm) Slicing Disc. Use the metal blade to quickly chop the garlic, herbs and lemon zest.

Makes 8 servings (entrée).

Preparation: 12 hours or overnight to soak the beans; 10 – 15 minutes to prepare the vegetables, 55 minutes steaming time.

2/3 cup (150 mL) black eyed peas

6 cloves garlic, peeled and finely chopped

1-1/2 tablespoons (25 mL) fresh thyme leaves

1tablespoon (15 mL) flat parsley leaves, chopped

8 chives, chopped

Zest of 1/2 lemon, bitter white pith removed, finely chopped

2tablespoons (25 mL) fresh lemon juice

2tablespoons (25 mL) extra virgin olive oil

1/2 teaspoon (2 mL) freshly ground black pepper

2 carrots (4 ounces) (125g/mL), peeled, cut into 1/4-inch (0.63 cm) thick slices

2zucchini (6 ounces) (175g/mL), trimmed, cut into 1/4-inch (0.63 cm) thick slices

2yellow squash (6 ounces) (175g/mL), trimmed, cut into 1/4-inch (0.63 cm) thick slices

1red bell pepper, stem and core removed, cut into 1/4-inch (0.63 cm) thick slices

1yellow bell pepper, stem and

core removed, cut into 1/4-inch (0.63 cm) thick slices

1stalk broccoli (8 ounces) (250g/mL) florets removed and reserved, stem peeled and cut into 1/4-inch (0.63 cm) thick slices

4ounces (125g/mL) white button mushrooms, washed, dried and quartered

1cup (250 mL) brown rice, rinsed and drained

2cups (500 mL) vegetable or chicken stock, or water

1bay leaf

1/4 cup (50 mL) sun-dried tomatoes (not oil packed), chopped

Fresh herbs for garnish

Pick over beans thoroughly to remove any stones or grit; rinse well. Place in a medium bowl and cover with 2 inches (5 cm) cold water. Allow the beans to soak at least 12 hours or overnight to rehydrate.

Fill the water reservoir and assemble the steamer. Drain the beans, rinse and drain again. Combine the black-eyed peas and rice in the rice bowl with the stock or water and bay leaf. Steam for 40 minutes. Let rest for 10 minutes.

While the rice and black-eyed peas steam, combine the chopped garlic, thyme, parsley, chives, lemon zest, lemon juice and olive oil in a large bowl. Add all the vegetables except the broccoli florets and toss to coat evenly with the marinade. Allow to marinate while the rice and black-eyed peas steam and rest.

Arrange the marinated vegetables in the Second Steamer Tray, and insert in the steamer, leaving the rice and black-eyed

peas in the steamer.

Cover and steam for an additional 10 minutes. Turn off steamer; let sit one minute. Carefully remove lid. Remove the vegetables; check the rice and beans for doneness. If necessary, steam for an additional 5 - 10 minutes. Combine the cooked rice, beans and vegetables in a large bowl with the broccoli florets and chopped sun-dried tomatoes; toss gently to combine. Garnish with fresh herbs and serve.

Nutritional Analysis per serving:

Calories 225 (19% from fat) • carbo. 39g • protein 8g

• fat 5 g • sat. fat 1g • chol. 0mg • sodium 72mg •

fiber 6g

MOCHA CRÉME BRÛLÉE

The Cuisinart® Convection Steamer is used in place of the traditional “bain marie”, making créme brûlée simple to prepare.

Makes 6 servings

Preparation: 10 minutes, + 25 minutes steaming time and 45-60 minutes cooling; 4 hours chilling time;

5 minutes finishing. May be done up to a day ahead; caramelize the sugar just before serving.

1cup (250 mL) heavy cream

1cup (250 mL) whole milk

1/4 cup (50 mL) light brown sugar 3-1/2 ounces (104g/mL) bittersweet chocolate, broken into

1-inch (2.5 cm) pieces

1tablespoon (15 mL) instant espresso

4 large egg yolks

1/3 cup (75 mL) granulated sugar

1tablespoon (15 mL) vanilla extract

22