Baba Ganoush; Mushroom Risotto - Cuisinart CPC-400 Serie Manual Del Usuario

ingredients thicken and start to emulsify,
continue processing, using a gentle up-and-
down motion, until thick and all the ingredients
are incorporated.
3. If sauce is too thick, blend in warm water,
1 teaspoon at a time, until desired consistency
is achieved (approximately 2 tablespoons water
total).
4. Taste and adjust seasoning as desired. Serve
immediately or transfer to a double boiler to
keep warm.
Nutritional information per serving (1 tablespoon):
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 12g
sat. fat 7g • chol. 76mg • sod. 109mg • calc. 6mg

Baba Ganoush

Instead of heating up the kitchen to roast the
eggplant, keep it cool with the pressure cooker.
Makes about 1½ cups
1 tablespoon olive oil
1 large eggplant, about 1 pound, peeled
and cut into 1-inch cubes
2 garlic cloves
½ cup water
2 tablespoons parsley leaves, chopped
½ teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons tahini paste
1 tablespoon olive oil
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once oil is hot, stir the eggplant and garlic into
the pot. Cook until soft and slightly golden,
about 5 minutes. Add the water, secure lid and
select High Pressure. Set time for 4 minutes.
When the audible beep sounds, use Quick
Pressure Release.
2. Once pressure has released completely, the
red indicator will drop. Remove lid and remove
the eggplant and garlic. Chop together either
by hand or use a food processor as desired,
until either slightly chunky or smooth. Stir in
the parsley, salt, lemon juice and tahini. Stir or
pulse in the olive oil until combined. Taste and
adjust seasoning as desired.
Nutritional information per serving
(based on 2 tablespoons):
Calories 49 (67% from fat) • carb. 3g • pro. 1g • fat 4g
sat. fat 1g • chol. 0mg • sod. 58mg • calc. 12mg
fiber 0g
fiber 1g

Mushroom Risotto

Fresh mushrooms star in this simple yet
flavorful risotto.
Makes about 6 cups (6 entrée servings,
12 first-course servings)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium leek, thoroughly cleaned
and finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
10 ounces sliced cremini mushrooms
5 ounces sliced shiitake mushrooms
3 sprigs fresh thyme
2 cups Arborio rice
½ cup dry white wine
4 cups low-sodium chicken or vegetable
broth/stock
½ cup green peas
½ cup shredded fontina
about 1¼ ounces)
1. Put the oil and butter into the cooking pot of
the Cuisinart
Pressure Cooker and select
®
Brown. Once oil is hot and butter melted,
add the leek with ½ teaspoon of the salt and
pepper. Stir and cook until soft and fragrant.
Add the sliced mushrooms and thyme, and
cook until soft and browned at the edges.
2. Add the rice and stir to evenly coat with the
other ingredients. Cook until the outer edges
are translucent, but the middle is still opaque.
Add the wine and stir until the wine evaporates
and the pot is just about dry. Add broth and
remaining salt.
3. Secure the lid and select High Pressure. Set
the time for 3 minutes. When the audible beep
sounds, use Quick Pressure Release.
4. Once pressure has released completely, the
red indicator will drop. Remove lid and stir in
the peas and cheese.
5. Remove thyme stems, taste and adjust
seasoning as desired. Serve immediately.
Nutritional information per first-course
serving (½ cup):
Calories 170 (19% from fat) • carb. 27g • pro. 5g
fat 4g • sat. fat 2g • chol. 8mg • sod. 388mg
calc. 34mg • fiber 1g
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