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SKILLET TZIMMES
Makes 12 servings
1-1/2 pounds sweet potatoes, peeled, cut in 1/2-inch quarter moons
1 pound baby carrots
1 cup dried cranberries
1 cup dried plums
1 cup dried apricots
1 cup golden raisins
2 tablespoons brown sugar, lightly packed
1 teaspoon kosher salt
1/2 teaspoon cinnamon
2 tablespoons unsalted butter,
(or margarine for a more traditional dish)
1/2 cup orange juice, room temperature
1/2 cup apple juice, room temperature
Combine sweet potatoes, carrots, cranberries, plums, apricots, and raisins
in a large mixing bowl. Sprinkle with brown sugar, salt and cinnamon; mix
thoroughly, but gently.
Preheat Cuisinart
®
Electric Skillet to 250°F, melt butter and stir in Tzimmes
mixture to coat. Pour in orange and apple juices. Bring to a boil. Reduce
heat to simmer and cook until vegetables are tender, stirring every 15-20
minutes. Serve hot.
Nutritional information per serving:
Calories 234 (8% from fat) • carb. 55g • pro. 3g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 148mg • calc. 40mg • fiber 6g
POTATO PANCAKES
(LATKES)
Makes 12 servings
1 pound russet potatoes, peeled, shredded
1/2 cup grated onion (about 1/2 onion)
2 tablespoons matzo meal
1 tablespoon chopped parsley (lightly packed)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 tablespoons extra virgin olive oil, divided
Squeeze all excess liquid out of potatoes and onions by wrapping up in a
clean towel and gently wringing. Place in a bowl; add matzo meal, parsley,
salt and pepper and toss to mix thoroughly. Stir in egg.
Preheat Cuisinart
®
Electric Skillet to 350°F. Add 1 tablespoon oil and swirl
to coat bottom of pan. Drop pancake mixture by scant 1/4 cup to form
6 cakes – evenly spaced in pan. Press down on top to flatten to about
1/4 inch thickness. Cook about 8-10 minutes or until crispy and light brown.
Repeat, using remaining 1 tablespoon oil. Keep warm on a rack in a
200°F oven.
Serve with warm applesauce.
Nutritional information per pancake:
Calories 67 (66% from fat) • carb. 5g • pro. 1g • fat. 5g • sat. fat 1g
• chol. 18mg • sod. 117mg • calc. 4mg • fiber 0g
SKILLET ROASTED POTATOES
Makes 12 servings
3-1/2 pounds small red new potatoes
1 cup chicken stock, nonfat, low-sodium
2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped parsley
1 tablespoon minced garlic
1 tablespoon lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.
Preheat Cuisinart
®
Electric Skillet to 300°F. Add potatoes and stock; cover
and cook until almost tender, and most of the water has evaporated, 15-18
minutes depending on size.
Lower heat to 200°F; add olive oil, one tablespoon parsley, garlic, lemon
zest, salt and pepper. Toss to combine and cook 1-2 minutes. Do not let
garlic burn.
To serve, garnish with remaining parsley.
CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 8