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15
Steak & Vegetable
Kebabs
Tangy meets sweet in these colorful kebabs.
Makes 2 servings
1 small zucchini, cut into 16 pieces,
about ½- to 1-inch pieces
1 small bell pepper, cut into 16 pieces,
about 1-inch pieces
½ medium red onion, cut into 16
pieces, about 1-inch chunks
¾ pound boneless beef sirloin pieces
(16 to 20 pieces), about 1 to 2 inches
each
½ tablespoon lemon juice
½ tablespoon red wine vinegar
¼ teaspoon freshly ground black
pepper
¾ teaspoon sea or kosher salt
pinch paprika
pinch cayenne
2 garlic cloves, crushed
2 tablespoons olive oil
1. Put all ingredients into a large mixing bowl.
Toss to fully combine. Cover and refrigerate
for a minimum of two to four hours.
2. Once ingredients have marinated, preheat
the Cuisinart
®
Oven Central
™
, fitted with
the baking pan, to 450ºF. Thread the four
skewers with the marinated vegetables
and steak, equally distributing the pieces
in a colorful manner. Fit skewers into place
as instructed on page 4 of the instruction
booklet. Cover and cook until fully cooked
through, about 12 to 16 minutes, or until
desired doneness is reached. Serve
immediately.
Nutritional information per serving :
Calories: 534 (70% from fat) • carb. 8g • pro. 34g
• fat 42g • sat. fat 14g • chol. 117mg • sod. 706mg
• calc. 50mg • fiber 2g
Roast/Steam
Asian-Style Steamed
Snapper with Soy Glaze
This fish is quick, healthy and easy. Thanks
to the flexibility of this little oven, we can
steam and roast at the same time – just be
sure the top element is on and you can get
a nice texture and color to the fish. If you
prefer to just steam it without browning a bit,
turn the top element off – the choice is yours!
Makes 2 servings
¾ cup chicken broth, reduced sodium
¼ cup soy sauce, reduced sodium
1-inch piece fresh ginger, peeled
and thinly sliced
pinch dried red pepper flakes
1 teaspoon light brown sugar
2 scallions, sliced, divided
2 red snapper fillets (about 4 to 6
ounces each), skin-on
pinch sea or kosher salt
pinch freshly ground black pepper
nonstick cooking spray
½ to 1 tablespoon chopped fresh cilantro,
for garnish
1. Put the broth, soy sauce, ginger, pepper
flakes, sugar and 1 sliced scallion into the
baking pan fitted into the Cuisinart
®
Oven
Central
™
with both the top and lower
elements on to 400ºF.
2. While the broth is heating, season the
snapper with the salt and pepper. Lightly
coat the rack with nonstick cooking spray.
3. Once the liquid has come to a boil,
carefully open the unit and place the rack
inside of the pan, with the spokes facing
down. Put the seasoned fish on top of the
rack and close the unit.
4. Let fish cook until firm to the touch, about
8 to 10 minutes depending on the size of
the fish. Carefully remove the rack and fish
and set aside.
5. Allow liquid to continue to cook, with lid
open, until reduced by about half.
6. Pour reduced sauce into a shallow serving
bowl. Place fish on top and garnish with
reserved sliced scallion and chopped
cilantro.
Nutritional Information per serving:
Calories 156 (9% from fat) • carb. 9g • pro. 28g
• fat 2g • sat. fat 0g • chol. 42mg • sod. 1350mg
• calc 49mg • fiber 1g