Fryer User Manual

13
Caldo Verde
This satisfying soup of Portuguese origin is
perfect on a cold winter evening.
Settings: Brown/Sauté
Slow Cook
Makes about 9 cups
½ teaspoon olive oil, plus more if
necessary
½ pound smoked Spanish chorizo, cut
in half lengthwise and then cut into
½-inch slices
1 small onion, peeled and finely
chopped
4 garlic cloves, peeled and crushed
½ pound kale, rough stems removed
and roughly chopped
1 pound Yukon Gold potatoes, cut into
1-inch pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
6 cups chicken broth, low sodium
1. Put the olive oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
Once preheated, add the chorizo. Cook
until chorizo is browned on both sides,
about 8 minutes. You should have ½
tablespoon of oil remaining in the cooking
pot. If the pan is dry, add more olive oil. If
there is an excessive amount of oil,
carefully wipe out with a paper towel or
drain off in a separate container.
2. Stir in the onion and garlic and cook until
softened. Stir in the kale, potatoes, salt and
pepper and toss to evenly coat with the oil.
Finally stir in the chicken broth. Cover and
switch unit to Slow Cook on High for 4
hours.
3. When time has expired, unit will switch to
Keep Warm. Taste and adjust seasoning as
desired.
Nutritional information per cup:
Calories 202 (48% from fat) • carb.15g • pro. 11g
• fat 11g • sat. fat 4g • chol. 22mg • sod. 627mg
• calc. 47mg • fiber 1g
Entrées
Brisket of Beef
Also delicious with bottom round or chuck.
Settings: Slow Cook
Brown/Sauté
Makes 6 servings
1 large onion, peeled, halved and
sliced
1 garlic clove, peeled and smashed
1 medium carrot, peeled and cut into
1-inch rounds
1 medium celery stalk, cut into 1-inch
slices
2 sprigs fresh thyme
1 beef brisket (2 pounds), first cut
½ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
½ cup red wine
½ cup beef stock, low sodium
¼ cup tomato paste
1. Put the onion, garlic, carrot, celery and
thyme in the cooking pot of the
Multicooker.
2. Season the brisket on both sides with the
salt and pepper. Place on top of the
vegetables. Stir the wine, stock and tomato
paste together in a large measuring cup;
pour over the seasoned beef.
3. Cover and set the unit to Slow Cook on
Low for 12 hours.
4. To serve, remove the brisket and allow to
cool (keep the sauce and vegetables on
Keep Warm). When the brisket is cool,
thinly slice and return to the pot with sauce
and veget ables. Switch to Brown/Sauté at
350°F and allow to cook until the brisket
is warmed through and then switch back
to Warm or Slow Cook for serving.
Nutritional information per serving
Calories 303 (42% from fat) • carb. 9g • pro. 32g
• fat 14g • sat. fat 5g • chol. 101mg • sod. 400mg
• calc. 42mg • fiber 2g