Specifications

Vegetable Tian
8 ounces (230 g) fresh bread-
crumbs
½ cup (125 ml) parsley leaves,
chopped
2 garlic cloves, peeled and chopped ½ ounce (15 g) Parmesan cheese,
grated
2 tablespoons (30 ml) extra virgin
olive oil
1 tablespoon (15 ml) unsalted
butter, melted
1 teaspoon (5 ml) dried thyme 1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground
pepper
¾ pound (365 kg) all-purpose
potatoes in their skins, washed, cut into ¹/
8
-inch (0.3 cm) slices
1 large zucchini (1 pound [500 g]
total), cut into ¹/
8
-inch (0.3 cm)
slices
¾ pound (375 g) Italian plum
tomatoes, cut into ¹/
8
-inch
(0.3 cm) slices
cooking spray
Makes 8 servings
To make seasoned breadcrumbs, combine crumbs, parsley, garlic, Parmesan, olive oil and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter; reserve. Combine thyme, oregano, salt and pepper in a small bowl; reserve. Pat dry excess liquid from tomatoes with paper towel. Lightly coat the interior of ceramic pot of the Cuisinart
®
Slow Cooker with cooking
spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a circular layer. Season with half the herb mixture. Repeat layering with zucchini, herbs, tomatoes and top with remaining breadcrumb mixture. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve.
Nutritional information per serving:
Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g
• chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g
Wild Mushroom Ragout
cooking spray 2 ounces (60 g) dried mushrooms
(shiitake, porcini)
8 ounces (230 g) mixed wild
mushrooms (shiitake, cremini, oyster, chanterelle)
3 tablespoons (45 ml) unsalted
butter, divided
3 tablespoons (45 ml) extra virgin
olive oil, divided
1½ cups (375 ml) minced shallots ½ cup (125 ml) dry sherry ¾ pound (375 g) white button
mushrooms, quartered
¾ pound (375 g) (approximately)
portobello mushrooms, cut into ½-inch (1.25 cm) slices
1 red bell pepper, cored, seeded,
thinly sliced
3 green onions, cut into ¹⁄
8
-inches
(0.3 cm) slices
½ cup (125 ml) lightly packed
chopped parsley, divided
1 teaspoon (5 ml) thyme 1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground
pepper
3 tablespoons (45 ml) salt-free
tomato paste
1 cup (250 ml) chicken or
vegetable stock
Makes 8 cups (2 L [8 servings])
Lightly coat interior of ceramic pot of the Cuisinart
®
Slow Cooker with cooking spray.
Place dried mushrooms in small bowl; cover with 2 cups (500 ml) boiling water. Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard tough stems; chop. Place in ceramic pot of Cuisinart
™
Slow Cooker with mixed wild mushrooms.
Heat 1 tablespoon (15 ml) each butter and olive oil in a 13-inch (33 cm) Cuisinart
®
nonstick skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add sherry; bring to boil. Cook until reduced by half. Add to mushrooms in slow cooker. Heat ½ tablespoon (7 ml) each butter and oil in same skillet; cook white mushrooms until golden in two batches. Transfer to slow cooker. Brown portobellos in remaining butter/oil in 2 batches. Transfer to slow cooker. Add red pepper, green onions, parsley, thyme, salt and pepper to slow cooker. Combine tomato paste, reserved mushroom liquid and chicken stock; stir in. 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 until ready to serve. Serve as a side dish or as a topping for bruschetta
.
Nutritional information per serving:
Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g
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SIDE DISHES