Cuisinart TCS-60 manual Beans cooked in the Cuisinart steamer cook evenly and do not

WHITE BEAN SALAD

Beans cooked in the Cuisinart® steamer cook evenly and do not

break up as readily as those cooked on the stovetop.

Makes 4 cups

Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes

steaming time for beans, 10 minutes to prepare salad

1cup great northern, navy or white beans

2sprigs parsley

1clove garlic, peeled

1bay leaf

1-3/4 cups water Juice of 3 lemons

1red onion (6 ounces), peeled and chopped

5plum tomatoes, seeded and diced

8fresh basil leaves, shredded

8fresh mint leaves, shredded

Kosher salt and freshly ground pepper to taste Splash of extra virgin olive oil

Pick over beans thoroughly to remove any grit or stones, and rinse. Place in a medium bowl and cover with 2 inches of 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. Place in the rice basket of the steamer along with the parsley, garlic, bay leaf, and water. Steam for

50 – 55 minutes. Allow the beans to sit in the hot liquid for 10 min- utes. Drain, rinse, drain again and transfer to a medium bowl. Toss with the lemon juice and set aside. Combine the beans with the chopped onion, plum tomatoes, basil and mint. Season to taste with kosher salt and pepper. Add a splash of extra virgin olive oil for flavor if desired.

Toss gently and serve on a bed of fresh greens.

Nutritional analysis per half cup:

Calories 103 (3% from fat) • carbo. 20g • prot. 7g • fat 0g •

sat. fat 1g • chol. 0 mg • sod. 10g • fiber 5g

BROWN RICE, CHICKEN & BROCCOLI SALAD

This salad may be served warm or chilled.

Makes 8 servings

Preparation: 60 - 65 minutes, including steaming time

Salad:

1 cup long grain brown rice

1-1/2 cups chicken broth or stock (nonfat, low salt)

12ounces boneless, skinless chicken breast halves, well trimmed

2cloves garlic, peeled, finely chopped 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1teaspoon extra virgin olive oil

1large (about 1-1/2 pounds) bunch of broccoli, florets cut into 1-inch pieces, stems reserved for another use (may use broccoli crowns)

2large celery stalks, thinly sliced *

6green onions, trimmed and thinly sliced *

1cup small cherry or grape tomatoes (red or yellow), washed and dried

Several sprigs of fresh thyme for garnish

Dressing:

1 clove garlic, peeled

Zest of 1/2 lemon, bitter white pith removed

3teaspoons fresh thyme leaves (1-1/2 teaspoons dried)

1tablespoon Dijon-style mustard

1/4 cup white balsamic or white wine vinegar

2tablespoons freshly squeezed lemon juice 1/2 cup extra virgin olive oil

1/4 cup chicken broth or stock (nonfat, low salt) 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Fill the reservoir with water and assemble the steamer. Rinse the rice under running water until water runs clear; drain well. Combine the rice and chicken broth in the rice bowl; stir to combine, and spread the rice into an even layer. Cover and steam for 35 minutes.

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