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7
24 ounces smoked chicken or turkey sausage, cut on the diagonal
into ½-inch slices
2 cups dry white wine
¼ cup Dijon-style mustard
2 tablespoons chopped fresh parsley
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 400ºF.
2. Pour the oil into the Skillet and stir to coat the cooking surface. Add the onions
and cook 1 minute. Add the sausage and cook until lightly browned, about
6 minutes.
3. Pour in the wine. Boil rapidly, stirring until reduced by about two thirds,
about 15 minutes.
4. Reduce heat to warm; stir in the mustard. Cook until completely coated and
slightly thickened, 2 to 3 minutes.
5. Garnish with parsley and serve.
Nutritional information per serving:
Calories 81 (47% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 0g
• chol. 15mg • sod. 290mg • calc. 12mg • ber 0g
Vegetable Wontons with
Ginger Dipping Sauce
There is a lot of chopping involved in this recipe, but a
Cuisinart
®
Food Processor does it in no time.
Makes about 30 wontons
Filling:
1 tablespoon vegetable oil, divided
¹∕
³
cup finely chopped shallots (about 2 small to medium)
¹∕
³
cup finely chopped carrot (about 1 small to medium)
3 tablespoons finely chopped celery (2 stalks)
1 green onion, finely chopped
¹∕
³
cup water chestnuts, finely chopped
1½ teaspoons chopped garlic (about 2 cloves)
3 tablespoons finely chopped mushrooms (about 2 large button
mushrooms)
3 tablespoons finely chopped red pepper (about ¼ large)
2 tablespoons finely chopped fresh ginger (about ½ ounce)
1 tablespoon soy sauce
1 tablespoon sesame oil
1½ tablespoons rice vinegar
30 wonton wrappers (approximate amount, may need a few more
or less)
1¼ cups water
1. Pour 2 teaspoons of vegetable oil into the Cuisinart
®
GreenGourmet
®
Electric
14-inch Skillet set to 350°F. Once the oil is hot and shimmering, add the
shallots, carrot, celery, and green onion and sauté for about 3 minutes, until
vegetables soften slightly. Add the water chestnuts, garlic, mushrooms, and
bell pepper and continue to cook for an additional 3 to 4 minutes. Stir in the
ginger, soy sauce, sesame oil, and rice vinegar and cook for about 1 minute.
Remove from heat and allow to cool before assembling wontons.
2. Set up your work station in a large space equipped with a small bowl of water
and a pastry brush, large plate or cutting board, package of wonton wrappers,
and wonton lling. On a clean surface, line up 3 to 6 wonton wrappers at a
time. Place ½ tablespoon of lling in the middle of each wrapper. Brush the
edges of the wrappers with a small amount of water and fold bottom point
up, making a triangle. Either crimp all edges like a pleat or fold up the 2 end
points, and pinch to seal, using more water to help if needed. Continue to ll
the remaining wontons. Keep the prepared wontons on a clean tray or cutting
board and cover with plastic.
3. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 300°F and
add 1 teaspoon oil; swirl to coat cooking surface of Skillet. Place half the batch
of wontons (about 15) in a single layer in the Skillet. Cook for 2 to 4 minutes or
until sides are browned. Flip and brown other sides, 2 to 3 minutes. Remove
and reserve. Repeat with the remaining wontons.
4. Add reserved wontons to the skillet. Pour water into Skillet; cover. Bring to a
boil; reduce heat to 200°F. Cook 12 to 16 minutes, until most of the water has
evaporated, and wonton dough is tender.
5. Serve with Ginger Dipping Sauce.
Nutritional information per wonton:
Calories 35 (27% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 65mg • calc. 6mg • ber 0g
10ce114829_csk250_recipe.indd 7 6/23/10 3:36:25 PM