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Idiomas disponibles
Cauliflower Fried Rice
Fun and tasty side dish that is also
low in carbs!
Makes about 6 cups
2
tablespoons vegetable oil, divided
1
onion, finely chopped
1
small red pepper, cut into small
dice
1
small jalapeño, seeded and finely
chopped
1
1-inch piece fresh ginger, finely
chopped
3
garlic cloves, finely chopped
½
teaspoon salt
¼
teaspoon turmeric
1
medium cauliflower head, about 1
pound, or 6 cups of florets, finely
chopped or riced
Cilantro leaves and roasted
peanuts for garnish
1. Assemble the Cuisinart
the baking pan and select 400°F.
Add 1 tablespoon of oil to the pan.
2. Once the oil is hot, add the onion, red
pepper, jalapeño, ginger and garlic. Stir
frequently and cook until soft and fragrant,
about 7 minutes. When it's fragrant, add the
salt and the turmeric. Stir together over the
heat to incorporate.
3. Add the remaining oil and then the
cauliflower. Stir together well to coat the
cauliflower. Cover for about 5 to 10 minutes,
so that the cauliflower becomes tender.
4. Remove the cover and continue cooking.
Occasionally stir to scrape up any brown
bits on the bottom of the pan; this adds to
the crunch of the dish.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with cilantro leaves and roasted peanuts.
Nutritional information per ½-cup serving: Calories 68
(60% from fat) • carb. 6g • pro. 2g • fat 5g
sat. fat 1g • chol. 0mg • sod. 221mg
calc. 22mg fiber 2g
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Butternut Squash and
Farro Gratin
The creaminess of butternut squash and the
delicate chew of farro play on texture, while a
few extra standout ingredients make this a rich
and deeply satisfying, all-in-one dish. Can be
served as a side or main dish.
1
large butternut squash, peeled
and cut into 1-inch cubes (about
1½ pounds)
¾
cup farro
1
teaspoon olive oil
8
ounces fresh, sweet Italian
sausage, chicken or pork, casings
removed
1
large leek, thinly sliced, white and
light green parts only
2
teaspoons fresh thyme leaves,
roughly chopped
¾
teaspoon kosher salt
1
cup grated fontina cheese,
divided
¾
cup heavy cream
¾
cup chicken broth, low sodium
Nonstick cooking spray
1. Add 4 cups of water to the baking pan
and assemble the Cuisinart
the steam rack in place. Add the butternut
squash, cover and select 400°F. Cook until
the squash is tender, about 20 minutes.
2. When it's tender, remove the squash and
reserve. Add an additional cup of water to
the baking pan and select 400°F. Once the
water comes to a boil, add the farro and
cook until tender, about 20 minutes. Strain
the farro and reserve with the squash.
3. Discard water, and wash and dry the baking
pan well. Add the oil to the pan and set to
400°F. Once the oil is hot, add the sausage.
Break up the sausage well with a wooden
spoon and cook until evenly browned. Add
the leek and reduce heat to 350°F; continue
to cook until soft and lightly browned.
4. Add the sausage and leek to the squash
and farro with the thyme, salt, half of the
fontina cheese, heavy cream, and chicken
stock. Stir to combine.
5. Clean and dry the baking pan and then
spray well with nonstick cooking spray. Add
the squash mixture to the baking pan and
23
Serves 6 to 8
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