Specifications

New Potatoes with Rosemary
2 pounds (1 kg) new potatoes,
washed but left whole
1 tablespoon (15 ml) extra virgin
olive oil
1½ tablespoons (25 ml) finely
chopped fresh rosemary
2 garlic cloves, peeled and minced ½-¾ teaspoon (2 - 3.75 ml) kosher
salt
¼ teaspoon (1 ml) freshly ground
pepper
Makes 6 servings
Combine all ingredients in ceramic pot of Cuisinart
®
Slow Cooker. Cover and press
the on/off button to turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Nutritional information per serving:
Calories 154 (14% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g
• chol. 0 • sod. 118mg • calc. 15mg • fiber 3g
“Almost” Baked Potatoes
3 russet baking potatoes
(about 10 ounces [280 g] each), scrubbed and dried
1 teaspoon (5 ml) good quality
olive oil
Makes 3 servings
Prick each potato several times with the tines of a fork; rub each with ¹/
³
of the olive
oil. Place rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Arrange potatoes on
rack, evenly spaced. Cover and press the on/off button to turn the unit on. Set time to 7 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Nutritional information per serving:
Calories 319 (4% from fat) • carb. 72g • pro. 7g • fat 1g • sat. fat 0
• chol. 0 • sod. 23mg • calc. 28mg • fiber 7g
Warm Baked Potato Salad
½ cup (125 ml) fat-free plain
yogurt, strained to yield ¼ cup (50 ml)*
½ cup (125 ml) lowfat mayonnaise 1½ tablespoons (25 ml) fresh lemon
juice or white balsamic vinegar
2 teaspoons (10 ml) Dijon-style
mustard
2 teaspoons (10 ml) dill weed
(dry, double if using fresh)
1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground
black pepper
3 “Almost” Baked Potatoes,
still warm (page 52)
1 celery rib, thinly sliced ¹/
³
cup finely chopped red onion
This salad may be assembled and served while potatoes are warm,
or chilled to serve later.
Makes 6 cups (1.5 L)
Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper in the work bowl of the Cuisinart
®
Food Processor fitted with metal blade. Process until
blended and smooth, 20 seconds. Cut the potatoes into bite-sized pieces, including the skins. Place in a large bowl with celery and onions. Toss to combine. Add yogurt/ mayonnaise mixture. Stir to coat potatoes. Serve warm, or cover and refrigerate until ready to serve. *To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee filter. Place over bowl and allow the whey to drain out; the yogurt will thicken and may be used as a spread or in dressings without being watery.
Nutritional information per serving (½ cup [250 ml]):
Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
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