Cuisinart CBO-1000 manual Steak & Vegetable Kebabs, Roast/Steam

Steak & Vegetable

Kebabs

Tangy meets sweet in these colorful kebabs.

Makes 2 servings

1small zucchini, cut into 16 pieces, about ½- to 1-inch pieces

1small bell pepper, cut into 16 pieces, about 1-inch pieces

½medium red onion, cut into 16 pieces, about 1-inch chunks

¾pound boneless beef sirloin pieces (16 to 20 pieces), about 1 to 2 inches each

½tablespoon lemon juice

½tablespoon red wine vinegar

¼ teaspoon freshly ground black pepper

¾ teaspoon sea or kosher salt pinch paprika

pinch cayenne

2 garlic cloves, crushed

2 tablespoons olive oil

1.Put all ingredients into a large mixing bowl. Toss to fully combine. Cover and refrigerate for a minimum of two to four hours.

2.Once ingredients have marinated, preheat the Cuisinart® Oven Central™, fitted with the baking pan, to 450ºF. Thread the four skewers with the marinated vegetables and steak, equally distributing the pieces in a colorful manner. Fit skewers into place as instructed on page 4 of the instruction booklet. Cover and cook until fully cooked through, about 12 to 16 minutes, or until desired doneness is reached. Serve immediately.

Nutritional information per serving :

Calories: 534 (70% from fat) • carb. 8g • pro. 34g

•fat 42g • sat. fat 14g • chol. 117mg • sod. 706mg

•calc. 50mg • fiber 2g

Roast/Steam

Asian-Style Steamed

Snapper with Soy Glaze

This fish is quick, healthy and easy. Thanks to the flexibility of this little oven, we can steam and roast at the same time – just be sure the top element is on and you can get

a nice texture and color to the fish. If you prefer to just steam it without browning a bit, turn the top element off – the choice is yours!

Makes 2 servings

¾cup chicken broth, reduced sodium

¼ cup soy sauce, reduced sodium

1-inch piece fresh ginger, peeled and thinly sliced

pinch dried red pepper flakes

1 teaspoon light brown sugar

2 scallions, sliced, divided

2 red snapper fillets (about 4 to 6 ounces each), skin-on

pinch sea or kosher salt

pinch freshly ground black pepper nonstick cooking spray

½ to 1 tablespoon chopped fresh cilantro, for garnish

1.Put the broth, soy sauce, ginger, pepper flakes, sugar and 1 sliced scallion into the baking pan fitted into the Cuisinart® Oven Central™ with both the top and lower elements on to 400ºF.

2.While the broth is heating, season the snapper with the salt and pepper. Lightly coat the rack with nonstick cooking spray.

3.Once the liquid has come to a boil, carefully open the unit and place the rack inside of the pan, with the spokes facing down. Put the seasoned fish on top of the rack and close the unit.

4.Let fish cook until firm to the touch, about 8 to 10 minutes depending on the size of the fish. Carefully remove the rack and fish and set aside.

5.Allow liquid to continue to cook, with lid open, until reduced by about half.

6.Pour reduced sauce into a shallow serving bowl. Place fish on top and garnish with reserved sliced scallion and chopped cilantro.

Nutritional Information per serving:

Calories 156 (9% from fat) • carb. 9g • pro. 28g

•fat 2g • sat. fat 0g • chol. 42mg • sod. 1350mg

•calc 49mg • fiber 1g

15