Escarole And White Bean Stew; Pho - Cuisinart CPC-800 Serie Manual Del Usuario

the cabbage has wilted, after about 5 minutes,
stir in the dill.
3. Taste and adjust seasoning as desired. Serve
with a small dollop of sour cream and more
chopped dill.
Nutritional information per serving (2 cups):
Calories 309 (22% from fat) • carb. 38g • pro. 38g
fat 10g • sat. fat 3g • chol. 62mg • sod. 688mg
calc. 138mg • fiber 8g
Escarole and
White Bean Stew
Simple ingredients transform into a hearty yet
healthy and delicious dish. Serve with extra olive
oil and crusty bread.
Makes 12 cups
1 tablespoon olive oil
3 garlic cloves, smashed
1 pound dried white beans, rinsed
8 cups chicken broth
1 large head escarole, roughly chopped
½ teaspoon kosher salt
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker and select Sauté.
®
Once the oil is hot, add the garlic cloves.
Sauté until garlic is fragrant, about 3 to 5
minutes. Add the white beans and broth.
Secure the lid and select Beans. Set the time
for 30 minutes. When time expires, allow
pressure to release naturally.
2. Once pressure has released completely,
remove the lid. Stir in the escarole and salt.
Select Simmer. Cook until escarole has
completely wilted.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (one cup):
Calories 157 (8% from fat) • carb. 26g • pro. 11g
fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg
calc. 128mg • fiber 7g
Traditional Vietnamese Pho simmers for
hours and is constantly skimmed to create
a deep-flavored, clear broth. Our version is
lighter, but takes a fraction of the time and is
just as comforting

Pho

Makes about 12 cups
Broth:
2 pounds beef bones
2 pounds mix of beef shank, oxtail or
short rib
1 onion, halved
2 carrots, cut into 2-inch pieces
1 2-inch piece ginger, unpeeled
2 cinnamon sticks
4 star anise pods
3 cloves
½ bunch cilantro
12 cups water
Soup:
4 tablespoons fish sauce
1 pound flank steak, very thinly sliced
Ingredients for serving:
8 ounces rice noodles, cooked
Fresh basil
Fresh cilantro
Fresh mint
Mung beans
Green onions, thinly sliced
Fresh lime juice
Fish sauce, optional
Chili sauce, optional
Hoisin sauce, optional
1. Add the broth ingredients into the cooking
pot of the Cuisinart
the lid and select Soup. Set the time for 90
minutes. When time expires, allow pressure to
release naturally.
2. Once pressure is released completely, the red
indicator will drop. Remove the lid. Cool stock
and then strain through a cheesecloth or fine
mesh strainer. Beef may be shredded and
used in the soup, or reserved for another use.
Discard bones, vegetables and aromatics.
3. When strained stock reaches room
temperature, transfer it to the refrigerator until
the fat rises to the top and solidifies.
Make the soup:
4. When ready to serve, discard the solidified fat
with a spoon and add remaining stock to the
cooking pot and select Sauté. Bring stock to
simmer while preparing the bowls for serving:
Put 1 cup cooked rice noodles, 5 hand-torn
basil leaves, 1 tablespoon hand-torn cilantro
19
Pressure Cooker. Secure
®