Cuisinart TCS-60 manual If you don’t have a Cuisinart food processor, the vegetables may

BROWN RICE & BLACK-EYED PEAS WITH

MARINATED VEGETABLES

If you don’t have a Cuisinart® food processor, the vegetables may

be sliced by hand, about 1/8 inch thick.

Makes 8 – 10 main dish servings

Preparation: 60 – 65 minutes, including steaming,

plus 12 hours to soak the beans

2/3 cup black-eyed peas

1cup brown rice

2cups vegetable stock or water

1bay leaf

2carrots, about 4 ounces, peeled

10ounces zucchini or yellow squash, halved lengthwise if thick

1red bell pepper, quartered and seeded

1stalk broccoli (about 8 ounces), florets removed and reserved, stem peeled

2cloves garlic, peeled

3tablespoons fresh herbs (mixed if available)

zest of 1/2 lemon, bitter white pith removed

1 tablespoon lemon juice

1-1/2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/4 cup sun-dried tomatoes (not oil packed), chopped kosher salt and freshly ground pepper to taste fresh herbs for garnish

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. Drain, rinse and drain again. Combine with the brown rice, stock and bay leaf in the rice bowl.

Fill the steamer reservoir and steam for 50 minutes.

While the rice and beans cook, shred and slice the vegetables. Insert the medium shredding disc in the Cuisinart® food processor and shred the carrots. Insert the 4mm slicing disc in the Cuisinart® food processor; slice the squash, bell peppers and

broccoli stem; transfer to a large bowl. In the Cuisinart® Mini-Prep®Plus, pulse to chop the garlic. Add the thyme, parsley, chives and lemon zest; chop for 15 – 20 seconds. Add the lemon juice, olive oil and black pepper; process to combine, 15 seconds. Pour this mixture over the vegetables and toss to combine; allow the veg- etables to marinate while the rice and beans steam.

After 50 minutes, turn off steamer; check water reservoir and add more water as needed. Arrange the marinated vegetables in the second steamer basket and steam along with rice mixture for an additional 10 minutes. Turn off steamer; wait 1 minute. Transfer the steamed vegetables and rice/bean mixture to a large bowl and toss to combine. Stir in the reserved broccoli florets and chopped sun-dried tomatoes. Garnish with fresh herbs and serve.

Nutritional analysis per serving

(based on 8 servings):

Calories 198 (18% from fat) • carbo. 36gm • prot. 7gm • fat 4g •

sat. fat 1gm • chol. Omg • sod. 72mg • fiber 6gm

MOCHA CRÉME BRÛLÉE

The Cuisinart® convection steamer is used in place of the tradi- tional “bain marie”, making créme brûlée simple to prepare.

Makes 6 servings

Preparation: 10 minutes, + 25 minutes steaming time and 45-60

minutes cooling; 4 hours chilling time; 5 minutes finishing.

May be done up to a day ahead; caramelize the

sugar just before serving.

1cup heavy cream

1cup whole milk

1/4 cup light brown sugar

3-1/2 ounces bittersweet chocolate, broken into

1-inch pieces

1tablespoon instant espresso

4large egg yolks

1/3 cup granulated sugar

1tablespoon vanilla extract

Fill the water reservoir and assemble the steamer. Heat the cream

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