Garlic & Herb Smashed Potatoes. Cuisinart CPC-600 - Electric Pressure Cooker, CPC-600C Series

Nutritional information per serving (one cup [250 ml]):

Calories 17 (1% from fat) • carb. 18g • pro. 38g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg

• calc. 14mg • fiber 0g

the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 3g

• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg

• calc. 42mg • fiber 2g

Garlic & Herb Smashed

Potatoes

Old-fashioned comfort food at its best. For basic mashed potatoes, omit the garlic and herbs.

Makes about 6 cups (1.5 L)

(12 servings)

1

¾

¼

3

3 pounds (1.5 kg) Yukon gold or russet potatoes

4 cups (1 L) water

10-12 cloves garlic, peeled

2 teaspoons (10 ml) kosher salt, divided teaspoon (5 ml) white vinegar cup (175 ml) reduced fat milk cup (50 ml) half-&-half tablespoons (45 ml) unsalted butter, cut into ½-inch (1.25 cm) pieces

¼ cup (50 ml) chopped fresh chives

¼ cup (50 ml) chopped fresh parsley

¼ teaspoon (50 ml) freshly ground white or black pepper

Peel the potatoes and cut into ½-inch

(1.25 cm) slices. Place the potatoes, water, garlic, 1 teaspoon (5 ml) of the kosher salt, and vinegar in the cooking pot of the

Cuisinart

™

Pressure Cooker. Cover and select High Pressure. Set timer for

7 minutes. When cooking is completed, use Quick Pressure Release. Turn off. While potatoes are cooking, combine milk with half-&-half and heat to a simmer (gentle bubbles at edges) in a saucepan or in the microwave.

Remove cooking pot and drain water from potatoes. Return cooking pot to Pressure

Cooker and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly.

Sprinkle with remaining salt. Add heated milk mixture to the cooking pot, and using a potato masher suitable for nonstick cookware, mash the potatoes to break up.

Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach

2

2

3

1

2

1½

Sweet Potato Purée

A nice, subtle side dish – makes a great substitute for the regular white potato.

Makes about 4½ cups (1.1 L), about 8 to 10 servings

pounds (1.5 kg) sweet potatoes, peeled and cut into 2-inch (5 cm) cubes cup (250 ml) water tablespoons (30 ml) unsalted butter, room temperature teaspoons (7 ml) kosher salt teaspoons (10 ml) packed brown sugar teaspoons (10 ml) lemon juice pinch ground cinnamon pinch ground nutmeg

Place cubed sweet potatoes and water into cooking pot of the Cuisinart

™

Pressure

Cooker. Lock lid in place. Select High

Pressure. Set timer for 6 minutes. When audible beep sounds use Quick Pressure

Release to release steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Strain sweet potatoes and place in large mixing bowl. Mash with potato masher or hand mixer. Once thoroughly mashed, add remaining ingredients. Taste and adjust seasoning accordingly. Serve immediately.

Nutritional information per serving

(based on 10 servings):

Calories 186 (12% from fat) • carb. 39g • pro. 2g

• fat 3g • sat. fat 1g • chol. 6mg • sod. 214mg

• calc. 26mg • fiber 6g

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1½

1

1

1

2

¼

3

Rice Pilaf

Makes 6 cups (1.5 L)

tablespoons (25 ml) unsalted butter medium onion, finely chopped

(about 1 cup [250 ml]) medium carrot, finely chopped celery stalk, finely chopped cups (500 ml) long grain white rice teaspoon (1 ml) kosher salt cups (750 ml) chicken broth sage leaf (optional)

Place the butter in the cooking pot of the

Cuisinart ™ Pressure Cooker. Select Sauté and let butter heat for 2 to 3 minutes.

When hot, add the chopped onions, carrots, and celery. Cook, stirring now and then, until onions are translucent and vegetables become aromatic, about 2 to

3 minutes. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add salt, broth, and sage leaf. Cover and lock lid in place.

Select High Pressure and set timer for 3 minutes. When audible beep sounds wait

3 minutes and then use Quick Pressure

Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Fluff rice and serve immediately.

Nutritional information per serving (½ cup [125 ml]):

Calories 137 (12% from fat) • carb. 26g • pro. 3g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg

• calc. 17mg • fiber 1g

Corn Pudding

Makes 8 servings

2

¼

1

½

2-4

2

1

4

2

1 teaspoons (10 ml) unsalted butter, plus extra for coating soufflé dish cup (250 ml) chopped onion pound (500 g) cut corn, fresh or frozen, thawed and patted dry

(about 8 ears, or 4 cups [1 L]), divided large eggs cups (500 ml) evaporated fat free milk, not reconstituted cup (50 ml) yellow cornmeal teaspoon (5 ml) salt teaspoon (2 ml) freshly ground pepper to taste drops hot sauce cups (500 ml) water

Coat a 2-quart (2.2 L) ceramic soufflé dish (8-inch [20 cm] diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16 inches (41 cm) square and lightly butter an 8-inch (20 cm) round in its centre. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches

(5 cm) wide to make a “cradle” and reserve.

Melt butter in a 10-inch (25 cm) skillet over medium high heat. Add onion.

Cook, stirring about 5 minutes (until translucent). Reserve.

Place 2 cups (500 ml) of corn in work bowl of a Cuisinart ® Food Processor. Pulse four or five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining 2 cups

(500 ml) corn in a 1½-quart mixing bowl, sprinkle with cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt, pepper and hot sauce to taste.

Transfer to prepared soufflé dish.

Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the soufflé dish. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet – twist together to form a “handle”.

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