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15
1½ pounds thinly sliced beefsteak (eye of the round or sirloin)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups thinly sliced red or green bell peppers
3 cups thinly sliced onions (about 2 medium)
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 400˚F. Add
1 tablespoon oil and stir to coat cooking surface.
2. Once oil is hot and shimmering, toast half of the rolls, cut side down, for about
1 minute or until lightly toasted. Remove and reserve; repeat with another
tablespoon of oil and remaining rolls. Place cheese on the bottom half of the
toasted rolls. Reserve.
3. Reduce heat slightly to 375˚F. Season steaks with ½ teaspoon salt and ¼
teaspoon pepper. Sear, on both sides, about 1 to 2 minutes per side. Remove
and divide evenly among the six sandwiches, placing on top of the melted
cheese.
4. Add remaining oil. Once oil is hot, add the peppers, onions and remaining salt
and pepper. Lower heat slightly and continue to cook until softened, about
8 minutes. Divide evenly among the six sandwiches.
5. Reduce temperature to 300˚F; place sandwiches in Skillet. Cover and cook
until sandwiches are warm and cheese is melted, about 10 minutes.
Nutritional information per sandwich:
Calories 790 (60% from fat) • carb. 42g • pro. 37g • fat 53g • sat. fat 22g
• chol. 110mg • sod. 1059mg • calc. 407mg • ber 2g
Penne alla Vodka
Creamy with a little spice, this will soon be a family favorite.
Makes about 8 servings
1 pound penne pasta
4 teaspoons extra virgin olive oil
½ cup chopped onion
3 cloves garlic, finely chopped
1 can (35 ounce) plum tomatoes, with juices
½ cup vodka
²∕
³
cup heavy cream
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
1. Cook pasta according to package directions. Strain and reserve.
2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 200˚F. Add oil
and stir to coat cooking surface.
3. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and sauté
for 1 minute.
4. Raise heat to 350°F. Add tomatoes, breaking them up with a wooden spoon.
Bring mixture to a boil; reduce heat to 300°F and let mixture simmer until
slightly thickened, about 10 minutes.
5. Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season with
salt and crushed red pepper akes.
6. Toss pasta with ½ of the sauce in a large bowl or pot. Ladle the remaining
sauce on top. Garnish with the chopped parsley.
Nutritional information per serving:
Calories 374 (26% from fat) • carb. 51g • pro. 9g • fat 11g • sat. fat 5g
• chol. 27mg • sod. 349mg • calc. 39 mg • ber 2g
Vegetarian Chili
This dish is best after sitting a day or two and then reheated
to allow the avors to really blend together.
Makes 12 servings
2 tablespoons vegetable oil
1 medium to large onion, chopped (about 1½ cups)
3 garlic cloves, finely chopped (about 1½ tablespoons)
2 jalapeños, seeded and finely chopped
2 tablespoons chili powder
½ tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
4 bell peppers, cored, seeded and cut into ½-inch pieces
1 large zucchini, cut into ¼-inch pieces
10ce114829_csk250_recipe.indd 15 6/23/10 3:36:26 PM