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2 cups corn kernels (one 15-ounce bag), defrosted
2 cans (14 ounces each) diced tomatoes, juices drained
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (15 ounces each) white beans, drained and rinsed
1 cup dried bulgur wheat
3 cups vegetable stock or broth
1 tablespoon red wine vinegar
2 tablespoons tomato paste
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 250°F.
2. Add the vegetable oil and stir to coat surface. Add the onion; sauté until
softened, about 3 to 4 minutes. Add the garlic and jalapenos; stir to combine
and then cover and let cook for 1 to 2 minutes.
3. Add the spices and salt; stir to coat onion mixture thoroughly. Add the
remaining vegetables, beans and bulgur. Stir to combine.
4. Add the stock, vinegar and tomato paste. Cover Skillet and raise temperature
to 300˚F.
5. Cook for an additional 2 hours, until bulgur is tender and avors have
developed.
Nutritional information per serving:
Calories 277 (11% from fat) • carb. 52g • pro.12g • fat 12g • sat. fat 3g
• chol. 0mg • sod. 391mg • calc. 126mg • ber 11g
DESSERTS
Caramelized Apple Soufflé Pancake
This delicious dessert is an impressive end to a meal.
Makes ten to twelve servings
3 tablespoons unsalted butter
1½ pounds (about 3 medium) Granny Smith apples, peeled, halved,
cored and cut into ¼-inch thick slices
½ cup granulated sugar
½ teaspoon ground cinnamon
1½ cups unbleached, all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon table salt
¼ teaspoon ground nutmeg
2 cups whole milk
8 large eggs, lightly beaten
2 teaspoons pure vanilla extract
nonstick cooking spray
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 250°F. Add
butter to melt.
2. Once butter has melted, add the apples, sugar and cinnamon. Increase the
heat to 250°F. Stir mixture to evenly coat apples. Let apples cook until caramel
in color and softened, about 20 minutes, stirring occasionally. Reserve.
3. While apples are cooking, make pancake batter. Combine our, cinnamon, salt
and nutmeg in a medium mixing bowl. Whisk in the milk, eggs and vanilla until
just smooth. Reserve.
4. Once the apples have caramelized, carefully remove using heat-proof tongs or
spatula (not metal, so not to scratch the coating of the pan). Be sure to remove
as much of the sugar on the cooking surface of the pan as possible. Reserve
caramelized apples.
5. Lightly and evenly coat the pan with nonstick cooking spray. Raise the
temperature to 325°F. Pour in the prepared batter; cover. Cook 4 to 5 minutes,
or until bottom is just starting to cook. Add the reserved apples evenly over the
batter; cover. Continue to cook pancake an additional 25 to 30 minutes, or until
top is fully set and cooked.
Nutritional information per serving (based on 12 servings):
Calories 212 (32% from fat) • carb. 29g • pro. 7g • fat 8g • sat. fat 4g
• chol. 154mg • sod. 157mg • calc. 74mg • ber 1g
Chocolate Bread Pudding with Walnuts
Rich and chocolatey, this dessert is even more decadent
with freshly whipped cream.
Makes ten to twelve 1-cup servings
1 loaf (1 pound) challah bread, cubed
3 cups heavy cream
10ce114829_csk250_recipe.indd 16 6/23/10 3:36:26 PM