Cuisinart CBO-1000 manual Sautéed Broccoli Rabe, Bake, Carrot Cake with Cream Cheese Frosting

Sautéed Broccoli Rabe

The Oven Central™ does a quick job of making

this broccoli rabe delicious and tender.

Makes 2 servings

3ounces (1 link) cooked sweet Italian sausage cut into ¼-inch slices (optional)

2 to 3 teaspoons extra virgin olive oil (depending on whether or not sausage is being used)

4 garlic cloves, sliced

1⁄ 8 teaspoon crushed red pepper

½large bunch broccoli rabe (approximately ½ pound), rinsed and trimmed

¼to ½ teaspoon kosher salt, or to taste

½ cup cooked garbanzo beans or cannellini beans

1.Fit the Cuisinart® Oven Central™ with baking pan if desired. Preheat to 400ºF with both the top and lower elements on.

2.If using the sausage, put into the hot pan and sauté until slightly crisp and warmed through, about 5 minutes. Remove and reserve.

3.Add oil (as much as needed depending on whether or not oil is leftover from the sausage. You will get about 1 teaspoon of oil from the sausage) to the pan with the garlic and crushed red pepper. Once garlic begins to sizzle, stir constantly with a wooden spoon. After about 3 minutes add the broccoli rabe, ¼ teaspoon of salt and 1 tablespoon of water if the broccoli rabe is dry; close oven lid.

4.Cook for about 6 to 10 minutes and then stir in the beans and reserved sausage, if using. Close and cook for an additional 5 minutes before serving. Taste and adjust seasoning if necessary (you may need additional salt if you did not cook with the sausage).

Nutritional Information per serving:

Calories 217 (36% from fat) • carb. 22g • pro. 14g

•fat 9g • sat. fat 2g • chol. 13mg • sod. 843mg

•calc. 94mg • fiber 3g

Bake

Carrot Cake with

Cream Cheese Frosting

A perfectly baked cake will be frosted and ready to serve in under one hour – finally, the dessert can be left for the last minute!

Makes about 10 servings

(nonstick cooking spray)

¾cups plus 2 tablespoons unbleached, all-purpose flour

1teaspoon ground cinnamon

1teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea or kosher salt

½ cup granulated sugar

½ cup packed light or dark brown sugar

2large eggs

½cup plus 2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts

½pound carrots, peeled and shredded (about 1½ cups shredded)

Frosting:

4ounces cream cheese, at room temperature

2ounces unsalted butter, softened and at room temperature

1ounce goat cheese, at room temperature

1⁄3 cup confectioners’ sugar pinch sea or kosher salt

¼teaspoon pure vanilla extract

1.Fit the Cuisinart® Oven Central™ with baking pan. Preheat to 350ºF with both the top and bottom heatng elements on. Lightly coat the baking pan with nonstick cooking spray; reserve.

2.Sift the flour, cinnamon, baking powder, baking soda and salt together in a small bowl.

3.In a separate bowl, whisk together sugars, eggs, oil and vanilla until smooth. Stir in the dry ingredients with the walnuts and carrots until combined.

4.Pour into the prepared pan and carefully place in the unit. Bake for about 20 to 25 minutes, or until a cake tester inserted in the

11