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Nutritional information per serving
(prepared without optional bacon):
Calories 289 (23% from fat) • carb. 45g • pro. 13g
• fat 8g • sat. fat 2g • chol. 22mg • sod. 142mg
• calc. 223mg • fiber 6g
Potato Salad
Cooking your potatoes in the microwave
for the summertime favorite keeps the
kitchen cool – and no pot to wash!
Makes 3 cups potato salad
1 pound russet baking potatoes,
scrubbed well and dried
½ cup lowfat mayonnaise
¼ cup lowfat sour cream
½ tablespoon Dijon-style mustard
1 teaspoon dill weed or tarragon
(dry; double if using fresh)
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 tablespoon rice vinegar or white
balsamic vinegar
½ cup thinly sliced celery
¼ cup chopped onion (may use
white, red or green)
Prick each potato in several places with a fork
or the tip of a paring knife. Place 2 paper towels
on the turntable of the Cuisinart
®
Compact
Microwave and arrange the potatoes in a circle
toward the edge of the turntable. Microwave on
high (PL 10) for 12 minutes. Let stand 3 min-
utes. Test for doneness; add 2 to 3 minutes
more cooking time if needed. Let potatoes cool
for 5 to 10 minutes.
While potatoes are “baking”, combine the may-
onnaise, sour cream, mustard, dill/tarragon,
salt, and pepper in a small bowl. Stir with a
whisk to blend.
Peel warm potatoes and discard skins. Cut the
potatoes into bite-sized pieces. Place in a large
bowl and sprinkle with vinegar while potatoes
are still warm. Add celery and onions; stir gen-
tly. Add mayonnaise mixture to potatoes. Toss
gently to combine and coat potatoes. Taste and
adjust seasoning accordingly. Serve immediate-
ly, or cover and refrigerate until ready to serve.
Nutritional information per serving (one-half cup):
Calories 163 (30% from fat) • carb. 26g • pro. 3g
• fat 5g • sat. fat 1g • chol. 10mg • sod. 257mg
• calc. 33mg • fiber 2g
Note: If desired, add 2 hard cooked eggs that have
been roughly chopped and/or ¼ to ½ cup chopped
pickles (dill or sweet, to taste).
Risotto with Peas
Making risotto in the microwave
has 2 distinct advantages –
no constant stirring, and it is prepared
in the serving dish.
Makes 4 to 6 servings as a side dish,
or 2 to 3 servings as an entrée
1 cup frozen peas
1 cup water
¼ teaspoon saffron threads
2 cups low sodium chicken broth
2 tablespoons unsalted butter, cut
into eight ½-inch pieces
½ cup finely chopped shallot
1 cup Arborio rice
1
⁄
3
cup dry white vermouth or other
dry white wine
½ teaspoon kosher salt
1
⁄
3
cup freshly grated Reggiano
Parmigiano
Defrost peas in microwave. Do not cook.
Transfer to a strainer and let drain.
Place water in a 2-cup measure and place in
the Cuisinart
®
Compact Microwave and heat to
boiling, about 3 minutes on high (PL 10). Add
saffron threads and stir; reserve. Heat chicken
broth in a 2-cup glass measure for 5 minutes
on high; reserve.
Heat the butter for 30 seconds on high in a
1½-quart round microwave-safe casserole at
least 4 inches high. Add chopped shallot, cover
with a round of waxed paper cut just slightly
larger than the diameter of the dish. Microwave
on high for 3 minutes. Stir. Add Arborio rice and
stir to coat with melted butter; microwave on
high for 2 minutes. Stir and arrange in an even
layer; microwave on high for 2 minutes. Stir in
wine; microwave on high for 1 minute. Stir in
saffron-infused water; microwave on high for 5
minutes. Stir. Stir in 1 cup of the reserved heat-
ed chicken stock. Microwave on high for 5 min-
utes. Stir in remaining chicken stock and salt;
microwave on high for 5 minutes. Stir in
reserved peas and the grated cheese.
Microwave on high for 1 minute. Let stand
for 3 minutes. Stir again. Serve hot.
Nutritional information per serving
(based on 6 servings):
Calories 146 (33% from fat) • carb. 15g • pro. 7g
• fat 5g • sat. fat 3g • chol. 15mg • sod. 228mg
• calc. 71mg • fiber 1g