Cuisinart WOK-703C manual OLD BAY Steamed Shrimp Dinner for TWO, Beef Stroganoff, Paella

Nutritional information per serving:

Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g

• chol. 75mg • sod. 863mg • calc. 112mg • fiber 4g

OLD BAY® STEAMED SHRIMP DINNER FOR TWO

Makes 2 servings

8 ounces (250 g) red new potatoes, cut in 1-inch (2.5 cm) pieces

1medium red onion, cut in quarters through the root end (leave root end intact)

2teaspoons (10 ml) extra virgin olive oil, divided

5teaspoons (25 ml) Old Bay® Seasoning, divided

2bay leaves

2ears fresh corn, husk and silk removed, cut in 2-inch (5 cm) pieces

1pound (500 g) large shrimp, peeled and deveined, rinsed and patted dry

In a large bowl, combine the potatoes and onions with 1⁄2 teaspoon (2 ml) oil. Add 2 teaspoons (10 ml) of Old Bay® Seasoning and coat well. Arrange on a 9- inch (25 cm) glass pie plate. Tuck in bay leaves. In another bowl, combine corn with 1⁄2 teaspoon (2 ml) oil and season with 1 teaspoon (5 ml) Old Bay®. In a separate bowl, combine shrimp with 1 teaspoon (5 ml) oil and 2 teaspoons (10 ml) Old Bay®.

Insert the steaming rack in the Cuisinart™ Electric Wok. Add 4 cups (1 L) of water. Set wok temperature to 400°F (200°C) and bring to a boil. Reduce heat to 225°F (100°C) and place the pie plate on a rack. Cover and steam for 10 minutes, until the potatoes are nearly done and tender. Place corn pieces around the sides of the rack. Place the shrimp on top of the potatoes in a sin- gle layer. Cover and steam for about 5 minutes or until shrimp are bright pink. Serve hot.

Nutritional information per serving:

Calories 604 (18% from fat) • carb. 66g • pro. 56g • fat 12g • sat. fat 1g

•chol. 345mg • sod. 4884mg • calc. 155mg • fiber 8g

Old Bay® is a registered trademark owned by the Bay Co., Inc.

BEEF STROGANOFF

Makes 4 servings

1pound (500 g) flank steak, cut into 1⁄8 x 3-inch (0.5 x 7.5 cm) pieces

2tablespoons (30 ml) all-purpose flour

1⁄2 teaspoon (2 ml) kosher salt

1⁄4 teaspoon (1 ml) freshly ground pepper

2 tablespoons (30 ml) vegetable oil, divided

12ounces (375 g) white mushrooms, cut into 1⁄4-inch (0.5 cm) pieces

1⁄4 cup (50 ml) dry sherry

1⁄2 cup (125 ml) thinly sliced onion

3⁄4 cup (175 ml) beef stock, nonfat, low-sodium

1tablespoon (15 ml) tomato paste

3tablespoons (45 ml) sour cream

Combine steak with flour, salt and pepper; discard any remaining flour.

Preheat Cuisinart™ Electric Wok to 350ºF (180°C), add 1⁄2 tablespoon (7 ml) oil and stir to coat. Cook half of the mushrooms until nicely browned, remove and reserve. Repeat with another 1⁄2 tablespoon oil (7 ml) and the remaining mush- rooms.

Add 1⁄2 tablespoon (7 ml) oil and brown half the meat, about 2 minutes; remove and reserve. Repeat with another 1⁄2 tablespoon (7 ml) oil and remaining meat. Pour in the dry sherry and deglaze by stirring up all the brown bits, 30 sec- onds. Add the onion slices and cook until softened, about 2 minutes.

Return mushrooms to the wok, stir in the stock and tomato paste, cook, stirring until thickened slightly. Add meat and stir until just warmed through. Remove from heat and stir in sour cream.

Nutritional information per serving:

Calories 175 (56% from fat) • carb. 5g • pro. 13g • fat 11g • sat. fat 4g

• chol. 32mg • sod. 201mg • calc. 16mg • fiber 1g

PAELLA

Makes 8 servings

1teaspoon (5 ml) saffron threads

2cups (500 ml) very hot chicken stock, low-sodium, fat free

21