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16
Open-Face Reuben
Cuisinart
®
Oven Central
™
puts up a good
fight with our take on this deli favorite.
Makes 2 sandwiches
2 slices rye bread
2 tablespoons Russian dressing
½ cup sauerkraut
4 ounces very thinly sliced corned
beef
3 ounces sliced Swiss cheese (about 4
slices)
1. Preheat the Cuisinart
®
Oven Central
™
, fitted
with the baking pan and roasting rack, to
450ºF.
2. Prepare sandwiches: place slices of bread
on a work surface. Spread each with 1
tablespoon of dressing. Top each evenly
with sauerkraut, beef and Swiss.
3. Place sandwiches on the rack of the
preheated unit. Close and let cook for 10
minutes, or until cheese is fully melted and
ingredients are warmed through.
4. Serve immediately with some crisp pickles.
Nutritional information per sandwich:
Calories: 456 (56% from fat) • carb. 24g • pro. 25g
• fat 28g • sat. fat 12g • chol. 94mg • sod. 1562mg
• calc. 410mg • fiber 4g
Moroccan-Spiced
Cornish Hens with
Root Vegetables
An impressive dinner on the table in
about 30 minutes, Cornish hens are flavorful,
especially with the Moroccan spices.
Makes 2 to 4 servings
2 Cornish hens (of equal weight)
Marinade:
¼ cup olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cardamom
1 teaspoon sea or kosher salt
pinch freshly ground black pepper
2 garlic cloves, crushed
8 to 10 ounces root vegetables, peeled and
cut into 2-inch pieces (sweet potato,
turnip, parsnip, etc.)
1 tablespoon olive oil
½ teaspoon sea or kosher salt
pinch freshly ground black pepper
1. Put the hens and the marinade ingredients
(¼ of olive oil through garlic) into a large
mixing bowl or re-sealable plastic bag.
Toss to coat fully and marinate, covered, in
refrigerator overnight.
2. When ready to cook, preheat the Cuisinart
®
Oven Central
™
, fitted with the baking pan
and roasting rack set in the lower position,
to 450°F. While unit is heating, toss the root
vegetables with the olive oil, salt and pepper
in a mixing bowl.
3. Put the hens, surrounded by the seasoned
vegetables, in the baking pan on top of the
rack. Bake for about 30 minutes, depending
on the size of the hens. They are done when
the internal temperature registers 160°F for
the light meat and 170°F for the dark meat.
Let the hens rest for 15 minutes; carve and
serve with the roasted vegetables.
Nutritional information per serving
(based on 4 servings):
Calories: 523 (71% from fat) • carb. 8g • pro. 30g
• fat 41g • sat. fat 9g • chol. 170mg • sod. 723mg
• calc. 42mg • fiber 2g