Cuisinart DLC-2011C manual Entrées

Page 36

Entrées

East-West Chicken and Vegetable Stir-Fry with Pasta

Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious

 

stir-fry.

 

 

Makes 6 servings.

 

Preparation: 40 - 45 minutes.

4

5-ounce (140g) (approximate weight)

2

broccoli stalks (about 12 ounces [340g]

 

boneless, skinless chicken breast halves

 

total), florets cut to serving size pieces,

12

ounces (340g) dry pasta shapes such

 

stems reserved

 

 

 

as fusilli, radiatore, penne, or double elbows

2

large carrots, (about 8 ounces [225g]),

1-1/2 ounces (42g) Reggiano Parmesan

 

peeled and cut into 1-1/2-inch (4cm)

cheese, cut in 1/2-inch (1.2cm) cubes

lengths

 

1 large clove garlic

5slices peeled ginger, each about the thickness of a quarter

1red bell pepper, stem, ribs and seeds removed, cut to fit the feed tube

1/2 yellow bell pepper, stem, ribs and seeds removed, cut to fit the feed tube

2-1/2 teaspoons (12ml) cornstarch

1/2 cup (125ml) chicken stock

3-1/2 tablespoons (50ml) Asian sesame oil, divided

3/8 cup (90ml) sherry (Amontillado or medium-dry)

3tablespoons (45ml) tamari sauce (may use low sodium) or soy

1/2 cup (125ml) slivered almonds, lightly toasted

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger; process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots hori- zontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice.

Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pressure to slice. Toss with 1-1/2 tablespoons (25ml) of the sesame oil and set aside on a plate separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from the heat, add half the cheese and toss to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted almonds. Serve immediately.

Nutritional analysis per serving:

Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g

sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g

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Contents Page Recommended work bowl capacity for various foods Food CapacityWhen Important Unpacking InstructionsTable of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully OperationIntroduction Assembly Instructions Machine IncludesBlade Operation Disc OperationMachine Functions Operating InstructionsOn Continuous Prepare the dough ingredients and place in work bowlTechniques for Chopping and Puréeing with the Metal Blade To chop meat, poultry, fish and seafood To purée meat, poultry , fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo beat egg whites To whip creamTo make crumbs and crumb crusts To make pastryPreparing Food for Slicing and Shredding Practicing Slicing Shredding RemovingSliced or Shredded Food Slicing Meat Poultry Slicing and Shredding CheeseUsing the right blade Machine capacityMeasuring the flour Proofing the yeastKneading bread dough Kneading sweet doughRising Shaping, finishing and bakingProblems and Solutions with Typical Sweet Doughs Cleaning and Storage Metal dough blade rises in work bowlTechnical Data TEN Year Full Warranty on MotorParkshore Drive Brampton, on L6T 5M1 Recipe T able of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Spinach, Feta & Artichoke Stuffed Mushrooms Soups Butternut Squash Bisque with Roasted Cremini MushroomsChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Quick Breads Cranberry Orange BreadPieces FlourLowfat Banana Nut Bread Yeast Breads Challah BraidCup 125ml unsalted butter, melted Large egg Cheese Bread Classic Cuisinart White Bread Pizza Dough Olive and Rosemary Country Loaf Adapted from Charles van OverTablespoon 15ml chopped fresh rosemary Cornmeal for the peel or baking sheet Flour for dustingSimple Wheat Starter Ounces 340g unbleached flourOunces 56g whole wheat flour Teaspoon 1ml instant yeast Multi-Grain Sandwich Loaf Entrées Shrimp & Ginger Stuffed Sole Cup 185ml dry vermouth or white wine Cup 185ml heavy creamPizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons 60ml pesto Pizza Margherita Reduced version for pizzaSauces & Dressings Simple Tomato SauceTeaspoon 5ml extra virgin olive oil Black pepper 3/4 With juices For a spicier sauceCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Washed and driedTablespoon 15ml dried basil Basic Mayonnaise Tzatziki Sauce Sides Asian Slaw with Peanut DressingRoasted Garlic and Parmesan Twice Baked Potatoes Teaspoon 1ml ground white pepper Teaspoon 1ml saltTablespoon 15ml unsalted butter, at room temperature Savoury Sweet Potatoes with Onions & Currants30ml all-purpose flour At room temperature DessertsHazelnut Butter Cookies Double Chocolate Chunk Cookies Basic Cheesecake Cup 250ml sugarCarrot Cake Basic Flaky Pastry Dough Cups 375ml all-purpose flourTeaspoon 1ml salt Tablespoons 30ml shortening To 8 tablespoons 75 to 120ml ice waterDeep-Dish Pear and Apple Pie Fantastik is a registered trademark of K-2-R Produkte A.G

DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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