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6 ounces fresh spinach leaves, stems removed and roughly chopped
Sauce:
1 cup chicken broth, reduced-sodium
1½ tablespoons oyster sauce
1 tablespoon tamari or soy sauce
1 teaspoon cornstarch
2 teaspoons sesame oil
2 pinches red pepper flakes
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 400˚F.
Add 2 tablespoons of the oil.
2. Once oil is hot and shimmering, pan-fry tofu until browned on all sides,
about 6 to 8 minutes. Remove and reserve.
3. Add the remaining tablespoon of oil to the Skillet. Add the broccoli and pepper.
Sauté for about 4 minutes or until broccoli is slightly browned and pepper is
softened. Add the mushrooms and onion. Sauté for about 4 minutes or until
onion is golden and softened.
4. Add the garlic, ginger and ve-spice powder. Stir to fully coat and cook for
about 2 minutes. Once the mixture is fragrant, add the spinach and stir to
combine. Reduce heat to 300°F, cover and let cook until bright and just wilted,
about 30 seconds to 1 minute.
5. Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan
and let simmer for about 1 minute.
6. Turn unit off. Add the sesame oil and red pepper akes and stir to combine.
7. Serve in shallow bowls with jasmine rice.
Nutritional information per serving (½ cup):
Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g
• chol. 0mg • sod. 331mg • calc. 66mg • ber 2g
Garlicky Mussels
If you are entertaining, the Skillet can easily handle a double batch of this recipe.
Makes 4 to 6 servings
2 tablespoons good quality unsalted butter
3 tablespoons good quality extra virgin olive oil, plus extra for serving
3 small shallots, thinly sliced
6 garlic cloves, thinly sliced
2 celery stalks, thinly sliced
4 sprigs fresh thyme
½ teaspoon crushed red pepper
1 cup dry white wine
1 cup chicken broth, reduced-sodium
2 pounds mussels, scrubbed, with beards removed
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 300°F.
2. Add butter and olive oil to Skillet. When butter melts add shallots, garlic,
celery, thyme, and pepper. Gently sauté vegetables until soft and fragrant.
3. Add wine and broth to the Skillet and turn heat to 350°F. When liquid comes
to a boil, add the mussels and place lid on the Skillet. Steam until all mussels
have opened, about 5 minutes. Discard any mussels that have not opened.
4. Transfer to shallow soup bowls, top with extra virgin olive oil and serve with
crusty bread to sop up the broth.
Nutritional information per serving:
Calories 271 (47% from fat) • carb. 10g • pro. 19g • fat 14g • sat. fat 4g
• chol. 52mg • sod. 542mg • calc. 65mg • ber 0g
Paella
This version of the traditional Spanish dish is sure to please any crowd.
Makes 8 to 10 servings
1 whole chicken, approximately 4 pounds, cut into 10 pieces
1¾ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
3 chorizo, about 9 ounces, cut into ½-inch slices
5 garlic cloves
1 medium onion, cut into 1-inch pieces
¼ teaspoon smoked paprika
1 can (28-ounce) plum tomatoes, well drained
2½ cups Arborio rice
10ce114829_csk250_recipe.indd 11 6/23/10 3:36:25 PM