Slow Cooker
Cookbook
traditional to gourmet recipes
model csc-400
Introduction
Get ready to slow down and enjoy meals!
Your Cuisinart® Slow Cooker is designed to have
your favorite one-pot recipes ready and waiting for you.
Slow cooking is a traditional method that tenderizes meats
and melds flavors to produce delicious family dinners
and easy, relaxing suppers with friends.
You can even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve from,
and easy to clean...
enjoy!
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Tips & Hints
2 - 4
Important Guidelines
5
Suggested Foods
6
Starters/Beverages/Miscellaneous
7 - 14
Soups & Stocks
15 - 25
Stews & Chilis
26 - 32
Entrées & Sauces
33 - 51
Side Dishes
52 - 67
Desserts
68 - 80
1
Contents
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2
Tips & Hints
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› Before food is added, the ceramic pot may be lightly coated with cooking spray so
cooked foods release more easily.
› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the
pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.
› Ground meats and uncooked sausages should always be browned and drained be-
fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be
browned (though it may add flavor and visual appeal). If browning the night before,
make certain the meat is cooked completely through and properly refrigerated.
Combine with other ingredients just before slow cooking.
› Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye
appeal to the finished dishes. It also helps cook out some of the fat.
› In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
› If you are not ready to serve food immediately, switch to the Warm mode to hold
foods until ready to serve.
› Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
› Each time you remove the lid, you will lose heat and will need to add 15 to 20
minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.
› A fat mop can be used to remove separated fat from slow cooked food by brushing
it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.
› Many slow-cooked foods such as stews benefit from cooling and refrigerating, then
reheating – as the saying goes, stew or chili is always better the second day.
› If using frozen foods, thaw completely before adding to Slow Cooker.
› For some recipes, you can assemble the ingredients, combine them in the ceramic
pot, cover and refrigerate the filled pot overnight. Place it in the cold Slow Cooker,
and add 30 minutes to your projected cooking time. If your recipe calls for brown-
ing or sautéing ingredients, do your browning and sautéing ahead, but refrigerate
the ingredients separately. Combine before slow cooking.
› To cut the fat from recipes, remove as much of the visible fat as possible from
meats and poultry. Cook and drain all ground meats. Remove skin from poultry.
› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-
fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent
them from softening completely. Dried beans can be cooked ahead, drained and
frozen. Thaw before adding to your favorite recipes.
› The Slow Cooker is perfect for foods that require long, slow simmering, such as
soups, stocks, stews, and dried beans.
› The Slow Cooker is the perfect way to cook items that require a “bain marie,”
or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.
› Cooking ground meats in the Slow Cooker without browning them first is not
recommended, as ground meat has a high incidence of bacterial contamination.
Ground meats used in the Slow Cooker should be browned first. We strongly
advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our
recipe book is an exception. The meat is ground fresh in the Cuisinart® Food
Processor and is cooked in a simmering water bath on the High Setting. When we
tested with a probe thermometer, the Paté had reached safe food cooking
temperature well within suggested U.S.D.A. recommendations.)
› Most of the recipes in this book are cooked on Low using the timer function, to al-
low you maximum freedom to go on to do other tasks. Most meats are better when
cooked on Low (slower) than on High, and the recipes are written as such. If you
prefer to slow cook on High, cut the cooking time in half.
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3
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4
To adapt your own recipes to the Slow Cooker:
› For most recipes, reduce the cooking liquid by at least 50% (soups are the
exception). Liquids do not evaporate as they do in traditional cooking, and you
often will end up with more liquid than when you began.
› In most cases, all ingredients can go in the Slow Cooker at once and can cook all
day on Low setting. While it is not necessary to brown or sauté vegetables (onions,
carrots, celery, peppers, etc.), it may add to the flavor. Browning meats adds to
their taste and visual appeal, and helps to remove fat.
› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip
roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,
lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as
boneless, skinless chicken breast or “new generation” pork loin or tenderloin may
seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow
Cooker (page 6).
› Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add
dairy products during the last 30 minutes of cooking.
› When making soups, add solid ingredients to Slow Cooker and then liquid to
cover. If a thinner soup is desired, add more liquid to taste.
› If your recipe calls for precooked pasta – UNDERCOOK it.
› Add cooked rice to recipes during last hour of cooking.
Important Guidelines
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› The Slow Cooker should always be at least half full for best cooking results; how-
ever, the Slow Cooker should never be more than three-quarters full (about 1½
inches from the top rim).
› Because the Slow Cooker heats and cooks at low temperatures, food should be at
room temperature before it goes into the cooker. If the food is refrigerator tem-
perature, then heat it on the high setting for about 2 hours to heat the contents to
140°F before changing to the low setting.
› If foods are to be cooked the next day in the ceramic pot, do not store in the
refrigerator overnight.
› Any leftover food should be removed from the ceramic pot and stored in plastic
containers up to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could
develop during the slow cooking process. Remove food from the ceramic pot and
reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return
food to the ceramic pot and keep warm in an oven, covering with foil, if desired.
DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.
› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat
to room temperature before adding.
› For food safety reasons, whole chickens should not be cooked in a Slow Cooker.
They may not reach safe temperature in the proper amount of time.
› When cooking meat, the USDA recommends setting the unit to High for one
hour and then reducing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot
ceramic pot.
› Do not place the ceramic pot directly on a table or countertop.
› Never heat the ceramic pot when it is empty.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food
is cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot from
the base after cooking.
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5
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Suggested Foods
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Meats
Beef/Veal: Choose cuts that are full of flavor and benefit from braising.
› Arm pot roast
› Beef brisket or corned beef brisket
› Beef short ribs
› Bottom round roast
› Chuck or rump roast
› Chuck shoulder steak
› Veal shanks
Pork: Less tender cuts work best – the lean “new generation pork” may become
dry when cooked in Slow Cooker.
› Boston butt roast
› Pork shoulder pieces
› Sausages
› Country-style pork ribs (bone-in)
› Pork shoulder or blade roast
Lamb: Choose flavorful cuts that benefit from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become
dry in texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Game: Game generally tends to be less tender so it is perfect for the
Slow Cooker.
› Venison roasts or stew meat
› Pheasant, duck thighs and legs
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127
Recipes
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Savory Salmon &
Chèvre Cheesecake
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8
StarterS/BeverageS/MiScellaneouS
½
ounce Parmesan, grated
1
ounce white bread (about 1 slice),
quartered

ounces shallots, peeled
1
tablespoon + 1 teaspoon unsalted
butter, divided
1
pound reduced-fat cream cheese,
cut into 1-inch pieces, at room
temperature
10
ounces chèvre, cut into 1-inch
pieces
3
large eggs
1
tablespoon cornstarch
½
teaspoon kosher salt
¼
teaspoon freshly ground
black pepper
2
teaspoons dill weed
2
ounces smoked salmon, diced
Makes one 6-inch cheesecake, approximately 16 servings
In the Cuisinart® Food Processor fitted with the metal blade, start the machine
and add the cheese and bread through the small feed tube. Process until mixture
becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the
work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a Cuisinart®
10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4
minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25
minutes. Let cool.
Coat a -inch springform pan with the remaining 1 teaspoon butter; dust with
breadcrumbs/cheese mixture to coat.
Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low
speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Top cream
cheese mixture with diced smoked salmon and cooled caramelized shallots.
Transfer the cream cheese mixture to the prepared springform pan. Wrap the
outside of the pan with a sheet of extra-strength aluminum foil so that the foil
comes up the sides of the pan but does not go above the rim.
Place the cooking rack in the ceramic pot of the Cuisinart® Slow Cooker. Add
3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High
and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on
Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on
a rack to cool.
(continued)
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9
StarterS/BeverageS/MiScellaneouS
Cover and refrigerate for a minimum of 8 hours before serving.
Before serving, run a sharp knife around the edges to loosen and carefully remove
the sides of the springform pan. Serve as a cheese spread with crackers, pita or
bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.
Nutritional information per serving:
Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g
• chol. 62mg • sod. 334mg • calc. 90mg • fiber 0g
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10
Roquefort Cheesecake
with Pecans
StarterS/BeverageS/MiScellaneouS
1
tablespoon unsalted butter,
softened
¼
cup fresh breadcrumbs
3
tablespoons freshly grated
Parmesan
1
pound lowfat cream cheese,
cut into 1-inch pieces, at room
temperature
½
cup lowfat sour cream
5-10 dashes Tabasco® sauce
2
eggs
½
cup chopped, lightly toasted
pecans
8 ounces crumbled Roquefort
cheese, cold
Makes one 6-inch cheesecake, approximately 16 servings
Generously butter the bottom and sides of a -inch springform pan. Combine
crumbs and grated cheese. Sprinkle mixture on sides and bottom of prepared pan,
shaking out any excess.
Place cream cheese, sour cream and Tabasco® sauce in work bowl of a Cuisinart®
Food Processor fitted with the metal blade. Blend mixture, stopping once to scrape
down sides of bowl. With motor running, add eggs through small feed tube.
Remove cover; sprinkle pecans over cheesecake mixture. Pulse once or twice.
Add crumbled Roquefort and pulse once or twice; do not overmix. Pour batter into
prepared cake pan. Place on cooking rack in Cuisinart® Slow Cooker; cook on High
for 2 hours. Allow cheesecake to rest in the Slow Cooker for 30 minutes on Warm.
Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack
to cool. Cover and refrigerate at least 4 hours, and up to 2 days. Before serving,
run a sharp knife around the edges to loosen, and carefully remove the sides of the
springform pan. Serve with crackers as a cheese spread, or arrange thin slices on a
green salad dressed with a fruit-flavored vinaigrette.
Nutritional information per serving:
Calories 173 (71% from fat) • carb. 4g • pro. 8g • fat 14g
• sat. fat 7g • chol. 55mg • sod. 460mg • calc. 164mg • fiber 0g
Note: As an alternative to preparing the cheesecake in a food processor, it can be
mixed using a hand-held electric mixer on low speed.
Tabasco® is a registered trademark owned by the McIlhenny Company.
Spinach, Gruyère
& Artichoke Dip
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11
StarterS/BeverageS/MiScellaneouS
olive oil or cooking spray
8
ounces frozen spinach (one bag),
thawed
1
can (15 ounces) quartered
artichoke hearts, drained
2
ounces Gruyère, shredded
1
ounce Parmesan, grated
12 ounces reduced-fat cream cheese,
cut into 1-inch pieces
2
tablespoons evaporated fat free

milk, not reconstituted
1
clove garlic, peeled and finely
chopped
1
ounce shallot, peeled and finely

chopped
½
teaspoon Tabasco® sauce or other
hot sauce (use more or less to
taste)
Brush a 1-quart soufflé dish lightly with olive oil or coat with cooking spray. Cut a
piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in
half again two more times to create a strip about 24 inches in length and 2 inches
wide to make a “cradle”; reserve.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is
removed; reserve. Place the artichoke quarters in a towel and squeeze gently to
remove excess liquid (do not squeeze too hard); reserve. Combine Gruyère and
Parmesan cheeses; reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held
mixer on medium speed, beat until creamy and smooth. Crumble the dried spinach
over the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and
two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts
and hot sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set
the dish in the center of the long strip of folded foil and bring up the sides to meet
– twist together to form a handle. Place the cooking rack in the Cuisinart® Slow
Cooker. Place the filled soufflé dish on the rack using the foil cradle to help lift the
dish, and carefully lower the dish into the pot and place on the rack. Cover. Cook
on High for 2 to 3 hours, until puffed and bubbly. Remove the soufflé dish from the
slow cooker using the foil strips to lift it. Serve hot with crackers or sliced French
bread.
Nutritional information per 2-tablespoon serving:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
Makes about 1 quart

Mulled Cider
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12
StarterS/BeverageS/MiScellaneouS
2
quarts fresh, unpasteurized

apple cider
3
slices peeled, fresh ginger, each
about the size of a quarter
2
whole cinnamon sticks
½ whole orange, unpeeled, sliced
¼
cup brown sugar
1
teaspoon whole cloves
½
teaspoon whole allspice berries
Makes 2 quarts
Place all ingredients in the ceramic pot of a Cuisinart® Slow Cooker. Stir to mix.
Cover and cook on Low using the Timer function for 3 hours – Slow Cooker will
automatically switch to Warm. Strain out orange slices and spices if desired.
Ladle into mugs to serve.
Nutritional information per 4-ounce serving:
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g
Irish Oatmeal
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13
StarterS/BeverageS/MiScellaneouS

cooking spray
1
cup steel-cut Irish Oatmeal
1
quart water
½
teaspoon kosher salt
Makes 4 servings
Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and cook on
Low, using the Timer function, for 3 hours – Slow Cooker will automatically switch
to Warm.
Nutritional information per serving (about 7⁄ 8 cup):
Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g
• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g
Notes: Add chopped dried fruits such as apples, pears, plums, apricots, peaches,
cherries or cranberries before cooking for a fruity oatmeal, about 1 to 2 tablespoons
per serving. Add 1 to 2 teaspoons cinnamon before cooking for Cinnamon Irish
Oatmeal.

Steamed Boston
Brown Bread
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14
StarterS/BeverageS/MiScellaneouS
1
tablespoon unsalted butter,

melted
¹∕³
cup + 1 tablespoon cornmeal
¹∕³
cup + 1 tablespoon rye flour
¹∕³
cup + 1 tablespoon whole wheat

flour
¾
teaspoon baking soda
¼
teaspoon salt
¼
cup molasses
¾
cup buttermilk
¹∕³
cup raisins
Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet
of heavy duty foil, 10 inches in length). Cut another piece of aluminum foil about
24 inches long. Fold in half lengthwise, then fold in half again two more times
to create a strip about 24 inches in length and 2 inches wide to make a “cradle”;
reserve. Brush the bottom and sides of a 1-quart soufflé dish with butter. Brush an
area in the center of the doubled foil the size of the top of the soufflé pan with but-
ter. Reserve.
Place the cornmeal, rye flour, whole wheat flour, baking soda, and salt in a medium
bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and
smooth. Fold in the raisins. Turn into the prepared soufflé dish. Cover with the foil,
buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil
tightly around the sides of the dish and set the dish in the center of the long strip of
folded foil, and bringing up the sides to meet – twist together to form a handle.
Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered
soufflé dish on the rack, using the foil cradle to help lift the dish, and carefully
lower the dish into the pot and place on the rack. Add hot water to come halfway
up the pan. Cook on High for 3 hours. Remove the soufflé dish from the slow
cooker using the foil strips to lift it.
Place on rack. Loosen string; lift off foil covering from back to front. Turn bread
onto cutting board and slice. Boston Brown Bread is traditionally served with soft-
ened cream cheese, or as an accompaniment to baked beans.
Nutritional information per serving:
Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g
Makes 12 servings
Spanish Bean Soup
with Chorizo
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15
SoupS & StockS
¼ pound dried chickpeas

(garbanzo beans)
1
small ham hock (8-10 ounces)

or leftover ham bone
8
ounces new potatoes

(1 to 1½-inch size), halved

or quartered
3
teaspoons olive oil, divided

ounces onions, chopped
¼
teaspoon saffron threads
1
clove garlic, peeled and chopped

cups water
8
ounces chicken or turkey chorizo,

chopped (hot sausage, crumbled

or kielbasa, chopped)
Makes 8 cups
Soak beans overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart® Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons oil in 12-inch Cuisinart® skillet over medium heat. Add
onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to
3 minutes longer.
Add onion mixture to Slow Cooker with  cups water. Cover and cook on Low,
using Timer function, for 7 hours – Slow Cooker will automatically switch to
Warm.
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo,
then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.
Nutritional information per 1-cup serving:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g

Cuban Black Bean Soup
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1
SoupS & StockS
1
pound dried black beans
1
ham hock
5
cups chicken stock
1½ cups chopped onion
¾
cup chopped red pepper
3
cloves garlic, peeled and chopped
1½ tablespoons oregano
¼
teaspoon cayenne pepper
1
bay leaf
½
teaspoon kosher salt
½
tablespoon red wine vinegar
3
tablespoons dry sherry
Makes 8 cups
Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart® Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf.
Using Timer function, cook on Low for 8 hours. Slow Cooker will switch to Warm
automatically. Remove and discard bay leaf. Remove ham hock; let cool. When cool
enough to handle, remove meat, chop and reserve. Stir in salt.
Use a potato masher or Cuisinart® Hand Blender on Low speed with a gentle up-
and-down motion to mash/purée beans*. You may partially or totally purée the
soup. Stir in reserved ham, vinegar and sherry.
Nutritional information per 1-cup serving:
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
* You may also transfer the beans to a blender to purée.
Caramelized Onion Soup
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17
SoupS & StockS
2½ pounds onions, peeled and sliced
1½ tablespoons unsalted butter,

melted
1½ tablespoons extra virgin olive oil
¾
teaspoon kosher salt
1½ tablespoons all-purpose flour
¾
tablespoon brown sugar
4
cups meat stock (half chicken and

half beef is fine), hot
1½ tablespoons Port
Makes about 6 cups
Combine onions, butter, olive oil and salt in the ceramic pot of a Cuisinart® Slow
Cooker. Cover and cook on High for one hour. Reduce heat to Low and cook for 5
to  hours, until nicely browned. Stir every hour so the onions color evenly.
When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes,
stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low
for 2 hours longer. Stir in Port.
Serve soup with slices of toasted French bread, topped with melted Parmesan.
Nutritional information per ¾-cup serving (without cheese):
Calories 190 (31% from fat) • carb. 27g • pro. 6g ��� fat 7g • sat. fat 2g
• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g

Sausage & Lentil Soup
with Tortellini
◆
18
SoupS & StockS
¾
tablespoon extra virgin olive oil
1
pound turkey or chicken Italian

sausage links
8
ounces mushrooms, cleaned

and quartered
¾
cup dried brown lentils, rinsed

and drained
8
ounces yellow onions, peeled

and chopped
8
ounces carrots, peeled,

thickly sliced
2
cloves garlic, peeled and chopped
¾
tablespoon basil
1½ teaspoons thyme
¾ ounce sun-dried tomatoes

(not in oil), slivered
4½ cups low-sodium chicken stock

or broth

ounces cheese-filled tortellini

(refrigerated)
Makes 8 cups
Heat the olive oil in a Cuisinart® 12-inch nonstick skillet over medium-high heat.
When hot, add the sausage in a single layer and brown evenly on all sides, about
10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook
until brown, about 3 to 4 minutes. When the sausage is cool enough to handle,
cut into ½-inch slices.
Place the lentils in the ceramic pot of the Cuisinart® Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced
sausages and any accumulated juices. Add the chicken stock.
Cover and cook on Low for  hours using the Timer Function; Slow Cooker will
automatically switch to Warm.
Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook
for an additional 30 minutes, until the tortellini are tender and cooked.
Serve with freshly grated Parmesan.
Nutritional information per 1-cup serving (without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
Curried Butternut Squash
& Apple Soup
◆
19
SoupS & StockS
2
tablespoons unsalted butter
2
cups chopped onions
1
tablespoon curry powder
½
teaspoon ginger
2
pounds 1-inch butternut squash
cubes, about 8 cups cubes (weigh
after peeling, seeding and cubing)
½
pound apples, peeled, cored
and cut into wedges
3
tablespoons white rice
5
cups chicken stock (page 24)
½-¾ teaspoon kosher salt
¼
teaspoon freshly ground pepper
Makes 8 cups
Melt the butter over medium heat in a Cuisinart�� 10-inch skillet. Add the onions
and cook for 2 to 3 minutes, until the vegetables are translucent. Add the curry
powder and ginger; cook for 5 to  minutes longer over low heat until the
vegetables are softened and the spices are fragrant.
Place the butternut squash, apples, cooked onion mixture and rice in the ceramic
pot of the Cuisinart® Slow Cooker, in that order. Add the chicken stock, salt, and
pepper. Cook on High for 1 hour, and then reduce the temperature to Low for
5 hours. After 5 hours on Low, turn to Warm.
Purée the soup solids using a Cuisinart® Hand Blender or blender. With a hand
blender, use a gentle up-and-down motion, never lifting the blade above the
surface of the soup, until the vegetable solids are puréed to a completely smooth
and homogenous texture.
Garnish with chopped sugared nuts and minced apple as a garnish.
Nutritional information per 1-cup serving:
Calories 102 (16% from fat) • carb. 20g • pro. 3g • fat 2g• sat. fat 1g
• chol. 4mg • sod. 321mg • calc. 59mg • fiber 3g

Curried Yellow Pea Soup
◆
20
SoupS & StockS
1
tablespoon unsalted butter

ounces onion, peeled

and chopped
1
garlic clove, peeled and chopped
1
piece ginger (1-inch) peeled,

cut into quarter-size pieces
1
tablespoon jalapeño pepper,

cored, seeded and chopped
¾
tablespoon curry powder
¼
teaspoon cumin seed
¾
pound yellow split peas, rinsed

ounces red potatoes, skin on,

quartered
4
ounces mushrooms, halved

ounces baby carrots
4
ounces parsnips, peeled and

cut into 1-inch slices
4
ounces cauliflower, separated into

1½-inch florets
¼
cup brown rice
3
cups vegetable stock or Roasted

Vegetable Stock (page 25)
2
cups water
Makes 8 cups
Melt butter over medium-high heat in a 10-inch Cuisinart® nonstick skillet. Cook
onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic
pot of Cuisinart® Slow Cooker.
Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to
Slow Cooker; stir. Add stock and water. Cover and cook on Low for 7 hours using
the Timer function; Slow Cooker will automatically switch to Warm.
Nutritional information per 1-cup serving:
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g
Classic Split Pea Soup
◆
21
SoupS & StockS
2
cloves garlic, peeled
8
ounces onion, peeled and cut into

1-inch pieces
1
celery rib, top off, cut into

1-inch pieces
12 ounces all-purpose potatoes,

peeled and cut into 3-inch lengths
12 ounces carrots, peeled and cut

into 3-inch pieces
1
pound green split peas, rinsed

cups chicken stock (page 24)
1
12-ounce ham hock

(or roasted turkey leg)
1
teaspoon freshly ground pepper
1
tablespoon thyme
¼
cup dry sherry
Makes 8 servings
In Cuisinart® Food Processor, with motor running, drop garlic through feed tube
and finely chop. Add onion and celery; pulse 7 to 8 times to chop. Transfer to
ceramic pot of a Cuisinart® Slow Cooker.
Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube
and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock,
pepper and thyme. Cover and cook on High for 1 hour. Reduce heat to Low and
cook 7 to 8 hours. Cooker can be set to Warm until ready to serve.
Remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry before serving.
Note: If you do not have a food processor, you may chop and slice the
vegetables by hand.
Nutritional information per serving:
Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g

Tomato Soup
◆
22
SoupS & StockS
3
cans (14 ounces each) diced

tomatoes, juices drained
2
cloves garlic, peeled, chopped
1
small onion, peeled, chopped
1
medium carrot, chopped
1
medium stalk celery,

tops removed, chopped
3
cups chicken or vegetable stock
1
bay leaf
½
teaspoon dried basil
¼
teaspoon thyme
Makes 6 servings
Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the
Cuisinart® Slow Cooker.
Add the stock, bay leaf, basil, and thyme. Cover and cook on Low Setting, using
the Timer function, for 5 hours, until vegetables are tender. Slow Cooker will
automatically switch to Warm until ready to serve.
Serve as is for a rustic soup, or purée with a Cuisinart® Hand Blender or blender
for a more refined one.
Nutritional information per 1-cup serving:
Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g
Brown Beef Stock
◆
23
SoupS & StockS
2½ pounds beef and/or veal bones
1
pound beef chuck or other stew

beef, cut into 1-inch cubes
2
large carrots, peeled, cut into

3-inch lengths
2
ribs celery, cut into 3-inch lengths
2
large onions, peeled and quartered
2
tablespoons olive or vegetable oil

chives

sprigs parsley

sprigs thyme
3
cloves garlic
12 peppercorns
Makes 8 cups
Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow
roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and
roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle
using butcher’s string.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with
8 cups cold water. Turn Slow Cooker on High and cook for 5 to  hours. Strain,
reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to
the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5
days, or freeze.
Hint: Freeze in 1-cup amounts to have ready to thaw and use.
Nutritional information per 1-cup serving:
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g

Chicken Stock
◆
24
SoupS & StockS
3
pounds chicken wings and/

or backs
1
medium onion, peeled and

quartered
1
ribs celery, cut into 2-inch lengths
1
carrot, peeled, cut into 2-inch

lengths
1
leek, trimmed, halved lengthwise,

cleaned
1
parsnip, peeled, cut into

2-inch lengths
1
bay leaf

black peppercorns
3
sprigs parsley
3
sprigs thyme
8
cups water
Makes 6 cups
Rinse chicken and drain. Place in ceramic pot along with the onion, celery, carrot,
leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Cook on Low,
using the Timer function, for 8 hours – Slow Cooker will automatically switch to
Warm. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass
through a fine mesh strainer to remove small bits. Cover and refrigerate. When
chilled and congealed, remove chicken fat and discard or reserve for another use.
Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 
months.
Hint: Freeze chicken stock in 1-cup containers to use as needed.
For Brown Chicken Stock: Brown stock requires the step of roasting, but adds
depth of flavor to the stock. Use this method (using turkey wings) to make Brown
Turkey Stock ahead for holiday meals.
Preheat oven to 400°F. Place wings in a Cuisinart® Roasting Pan. Roast in preheated
oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for
an additional 10 to 15 minutes, until vegetables are browned.
Nutritional information per 1-cup serving:
Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg
Roasted Vegetable Stock
◆
25
SoupS & StockS
3
large carrots, peeled, cut into

3-inch lengths
2
stalks celery, cleaned, cut into

3-inch lengths
2
leeks, roots removed, trimmed to
include 2 inches of green, cut in
half lengthwise and cleaned
2
large onions ( ounces each),

peeled, quartered
2
parsnips, peeled, cut into

3-inch lengths
2
large red or yellow bell peppers,

cored, seeded and quartered
8
ounces portobello mushrooms,

cleaned, sliced
4
cloves garlic
2
tablespoons extra virgin olive oil

sprigs fresh thyme

fresh chives
12 peppercorns
Makes 7 cups
Preheat oven to 450°F. Arrange vegetables and garlic on large baking sheet with
sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.
Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional
fifteen minutes. Tie thyme and chives together into a bundle using butcher’s string.
Transfer the roasted vegetables and accumulated juices, scraping up and including
the flavorful browned bits from the pan, to the Cuisinart® Slow Cooker. Add the
bundle of herbs, peppercorns, and 8 cups water to the crock. Turn unit on High.
Cook on High for 5 to  hours.
Strain vegetables from stock and discard. Cover and refrigerate stock until ready
to use.
Nutritional information per 1-cup serving:
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g

White Chili with Chicken
◆
2
StewS & chiliS
½
pound white beans

cooking spray
1
tablespoon good quality olive oil
1½
cups chopped onions
1
tablespoon chopped garlic
4
cups chicken stock, nonfat,

low-sodium
1
pound chicken breast meat,

cut into 1-inch cubes
½
cup prepared salsa verde

(from a jar)
1½
teaspoons ground cumin
1
teaspoon oregano
¾
teaspoon coriander
½–¾ teaspoon kosher salt
¼
teaspoon freshly ground

white pepper
1½
jalapeño peppers, cored, seeded

and minced (optional)
1
cup cut white or yellow corn,

(thawed if frozen)
8
lime wedges
Makes 8 cups
Pick over beans and discard any stones or bits of dirt. Soak beans overnight
(8 hours) in water to cover by 3 inches. Drain and rinse.
Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray.
Heat oil in a Cuisinart® 10-inch skillet over medium heat. Add onions and garlic.
Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and
chicken in Slow Cooker. Add salsa, cumin, oregano, coriander, salt, pepper and
jalapeños. Cover and cook on Low for 5 hours using Timer function; Slow Cooker
will automatically switch to Warm setting. One half hour before serving, turn heat
to High; stir in corn.
Serve with wedge of lime.
Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.
Nutritional information per 1-cup serving:
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
Beef Chili for a Crowd
◆
27
StewS & chiliS

cooking spray
1½ teaspoons good quality olive oil
¾ pound onions, peeled and

finely chopped
3
cloves garlic, peeled and minced
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
1½ pounds lean ground beef
¼
cup chili powder
2
teaspoons oregano
2
teaspoons cumin
½
tablespoon paprika
½
red pepper, cored, seeded,

chopped
½
green pepper, cored,

seeded, chopped
½
yellow pepper, cored, seeded,

chopped
1
can (14 ounces) diced tomatoes,

juices drained, separated
1
can (3 ounces) tomato paste,

salt-free
1½ tablespoons red wine vinegar
2
cans (15–1 ounces each) beans,

drained, rinsed and drained again

(i.e. black beans, pinto beans and/

or red kidney beans)
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray.
Heat a Cuisinart® 12-inch nonstick skillet over medium-high heat and add ½ tea-
spoon olive oil; sauté onions and garlic until soft. Season with ¼ teaspoon salt and
¼ teaspoon pepper. Place in ceramic insert.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown,
breaking up clumps with the back of a spoon. Stir in remaining salt and pepper,
chili powder, oregano, cumin and paprika; cook over low heat until spices are
fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow
peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.
Cover and cook on Low setting for  hours using Timer function; Slow Cooker will
automatically switch to Warm.
One hour before serving, turn heat to High. Stir in beans and slow cook until
heated through.
Nutritional information per 1 cup serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g

Heart Smart Turkey Chili
◆
28
StewS & chiliS
1
teaspoon + 1 tablespoon extra

virgin olive oil, divided
3
pounds lean ground turkey

(7% fat)
4
cloves garlic, peeled and finely

chopped
1
pound Spanish onions, peeled

and chopped
5
tablespoons chili powder
½
tablespoon ground cumin
½
teaspoon ground allspice
½
teaspoon ground cinnamon
½
teaspoon ground coriander
1
teaspoon oregano
2
cans (14 ounces each)

diced tomatoes
½
red bell pepper, cut into

1½ x ¼-inch strips
½
yellow bell pepper, cut into

1½ x ¼-inch strips
1
cup unsalted, nonfat, low-sodium

chicken stock
1
tablespoon wine vinegar
1
bay leaf

¾
teaspoon kosher salt
Makes about 9 cups
Heat one teaspoon olive oil in a Cuisinart® 12-inch skillet over medium-high heat.
Add ¹∕³ of the turkey to the pan and cook until brown, breaking up clumps
with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the
Cuisinart® Slow Cooker. Brown the remaining meat with one teaspoon oil, in
two more batches.
Heat the remaining one tablespoon of oil over medium heat in the same pan; add
the garlic and onion and cook until translucent and softened, about 5 minutes. Add
chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low
heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker.
Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, and bay leaf.
Cover and cook for  hours on Low using Timer function. Slow Cooker will auto-
matically switch to Warm.
Serve with “chili condiments” – shredded lowfat Cheddar or Monterey Jack cheese,
diced avocado, chopped tomato, chopped onions, chopped peppers and warm
cornbread.
Nutritional information per 1-cup serving:
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
Pueblo Posole
◆
29
StewS & chiliS
2½ pounds bone-in country-style

pork ribs

cloves garlic, peeled
1½ cups nonfat, low-sodium

chicken stock
1
cup water
1
teaspoon oregano
1
ounce dried New Mexico

red chiles
¾
cup boiling water
2
ounces yellow onion, peeled,

cut into 1-inch pieces
1
teaspoon kosher salt
2
cans (15 ounces each) white,

hominy,* drained, rinsed

and drained again
Makes about 6 cups
Place the ribs in the ceramic pot of the Cuisinart® Slow Cooker with 4 cloves of the
garlic, the chicken stock, water and oregano. Cook on Low, using the Timer func-
tion, for  hours, until the pork is tender. Remove pork and strain liquid. Remove
fat from liquid by using a fat separator or fat mop or by chilling and allowing the
fat to harden. Discard fat. Shred pork, discarding the bones and any fatty or gristly
bits. Reserve cooking liquid (if preparing to this stage a day ahead, chill pork in
strained cooking liquid).
While the pork is cooking, remove the stems and seeds from the New Mexico
chiles (you may want to wear protective gloves to do this). Place in a bowl and
cover with the boiling water for 30 minutes to soften. Transfer the softened chiles
to a Cuisinart® Blender with the onion, remaining 2 cloves of garlic, and salt. Blend
until smooth.
Return the strained liquid to the crock of the Slow Cooker with the shredded pork,
the blended chile pepper mixture, and the drained hominy. Stir. Cook for 3 hours
on Low using Timer function; Slow Cooker will automatically switch to Warm until
ready to serve. Serve Pueblo Posole as you would a soup or stew. Garnish with
chopped avocado, onion, fried tortilla strips, and wedges of lime.
Note: If you prepare the Posole over 2 days and refrigerate the meat and cooking
juices, increase the second cooking time by 1 hour.
*White hominy is a cured corn. It can be found in the canned vegetable or ethnic
sections of most well-stocked grocery stores.
Nutritional information per 1-cup serving:
Calories 504 (44% from fat) • carb. 25g • pro. 45g • fat 25g • sat. fat 9g
• chol. 142mg • sod. 711mg • calc. 32mg • fiber 4g

Veal Stew with Mushrooms
& Artichokes
◆
30
StewS & chiliS
½
cup all-purpose flour
¾
teaspoon kosher salt
¾
teaspoon freshly ground pepper
2
pounds veal stew meat,

cut into 1-inch cubes

teaspoons good quality olive oil,

divided
½
cup dry sherry
¾
pound button mushrooms, sliced
1
cup onion, peeled and chopped

(about 1 large)
¾
cup sliced celery
½
can (14 ounces) diced tomatoes,
drained
½
cup chicken stock
1
shallot, peeled and minced
1
clove garlic, peeled and minced
¾
teaspoon ground coriander
1
celery stalk, trimmed, cut into

½-inch pieces
5
whole sprigs of parsley with stems
1
bay leaf
1
package frozen artichokes,

thawed
¼
cup chopped fresh parsley
Makes about 8 cups
Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal
cubes with seasoned flour, shaking off excess.
Heat 2 teaspoons of oil in a Cuisinart® 12-inch skillet over medium-high heat. In
2 batches, brown veal on all sides. Transfer browned veal to the ceramic pot of the
Cuisinart® Slow Cooker. After each batch, deglaze pan by adding ¼ cup sherry to
the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat
is browned, add 1 teaspoon oil; brown mushrooms in 2 batches and add to pot.
Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the
Slow Cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the
veal mixture. Tuck the bay leaf into the center. Cover and cook on Low Setting for
5 hours using the Timer function; the Slow Cooker will automatically switch to
Warm. At this point, the stew can wait on Warm until you are ready to finish
cooking.
One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in
artichokes; cover and slow cook on Low for 1 hour. Garnish with chopped fresh
parsley to serve.
Nutritional information per 1-cup serving:
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g
Mediterranean Seafood Stew
◆
31
StewS & chiliS
¼ pound small new potatoes,

skin on, whole
2
cloves garlic, peeled and minced
1
large onion, peeled, cut into

quarters, with root ends intact

(to hold it together)
1
tablespoon extra virgin olive oil
1
can (14 ounces) diced tomatoes,

juices drained
½
can ( ounces) salt-free

tomato paste
½
cup clam juice or fish stock
½
cup dry white wine or vermouth
½
teaspoon saffron
½
teaspoon dried basil
¼
cup chopped parsley leaves

grated zest of one orange
1
bay leaf
¼
teaspoon fennel seeds
¼
teaspoon peppercorns
3
whole sprigs of fresh parsley

(stems and leaves)
½
small fennel bulb (4 ounces),

top off, cut into ½" slices
10 mussels, scrubbed and debearded

if necessary
8
jumbo shrimp, peeled, deveined,

left whole with tail on

sea scallops, cut in half

horizontally
½
pound white fish, such as scrod,

cut into 2-inch pieces
Makes 4 servings
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart® Slow
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine,
saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs
in a 5 x 5-inch square of cheesecloth (or coffee filter) and tie securely with kitchen
twine. Add to pot.
Cover and cook for 7 hours using the Timer function. Slow Cooker will
automatically switch to Warm. At this point the sauce can rest on Warm until one
hour before serving. Raise heat to High, then add fennel slices; cook another 30 to
40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10
to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are
opaque. Garnish with chopped parsley and orange zest. Serve directly from the pot.
Ladle stew into warm soup bowls. Serve with crusty bread on the side.
Nutritional information per serving:
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
• chol. 187mg • sod. 582mg •calc. 155mg • fiber 5g

Seafood Chili
◆
32
StewS & chiliS
1½ cups chopped onion
3
garlic cloves, peeled and chopped
1
jalapeño pepper, seeded

and chopped
½
red pepper, seeded and chopped
½
green pepper, seeded

and chopped
1
tablespoon chili powder
½
tablespoon oregano
1
teaspoon ground cumin
½
teaspoon ground coriander
½
tablespoon extra virgin olive oil
1
can (14 ounces) diced tomatoes

with juice
1
can ( ounces) chopped clams,

drained, ½ cup juice reserved
1
tablespoon cornmeal
¾
pound large shrimp, peeled and

deveined
¾
pound large sea scallops, tough

muscle removed
½
pound halibut (or other firm white

fish), cut into 1-inch pieces
¾
pound mussels, rinsed

and debearded
¼
cup chopped fresh cilantro
Makes 4 servings
Combine onions, garlic, jalapeño pepper, red pepper, green pepper, chili powder,
oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart®
Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Using Timer function,
cook on Low for 4 hours; Slow Cooker will automatically switch to Warm until you
are ready to finish cooking.
Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for 15 minutes or until shrimp are pink and mussels have opened.
Garnish with fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
Chicken Cacciatore
◆
33
entrÉeS & SauceS
8
ounces yellow onion, peeled and

cut vertically into ½-inch slices
1
red bell pepper, cored, seeded,
cut lengthwise into ½-inch thick
slices
1
yellow bell pepper, cored,

seeded, cut in ½-inch thick

slices lengthwise
3
cloves garlic, peeled
1
can (15 ounces) diced tomatoes,

drained, juices discarded
2
tablespoons tomato paste
2
tablespoons white vermouth or

other dry white wine
1
teaspoon oregano
¾
teaspoon basil
1
teaspoon kosher salt
¼
teaspoon freshly ground black

pepper
2
pounds bone-in, skinless chicken

thighs
½
cup all-purpose flour
2
tablespoons extra virgin olive oil
4
ounces portobello mushrooms,

cut into ½-inch thick slices
1
bay leaf
Makes 4 to 6 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth,
oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim
chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat
one tablespoon olive oil in a 12-inch Cuisinart® nonstick skillet over medium-high
heat. Add half the chicken and cook over medium-high heat for 3 minutes on each
side until brown. Transfer to a plate and repeat with the remaining chicken. Add
the remaining tablespoon olive oil and cook the portobello mushrooms in a single
layer until golden brown on each side, about 3 minutes per side. Add the browned
portobello mushrooms to the vegetable mixture.
Arrange half the chicken thighs in the ceramic pot of the Cuisinart® Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center
of the mixture. Cover and cook on Low for 8 hours using Timer function; Slow
Cooker will automatically switch to Warm setting.
Remove and discard bay leaf before serving.
Nutritional information per serving (based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g

Rosemary Chicken,
Sausage & Mushrooms
◆
34
entrÉeS & SauceS
3
tablespoons extra virgin

olive oil

ounces yellow onion, peeled

and chopped
1
clove garlic, peeled and chopped
8
ounces portobello mushrooms,

cut into ½-inch thick slices
8
ounces cremini or button
mushrooms, cleaned and
quartered
1
teaspoon rosemary
1
teaspoon kosher salt
½
teaspoon freshly ground

black pepper
12 ounces chicken or turkey Italian

sausage, in links
2
pounds bone-in, skinless chicken

thighs, trimmed of excess visible

fat
½
cup all-purpose flour
¼
cup nonfat, low-sodium
chicken stock
¼ cup white vermouth or dry

white wine
1
bay leaf
Makes 4 to 6 servings
Heat ½ tablespoon of the olive oil in a 12-inch Cuisinart® nonstick skillet over
medium-high heat. Cook the onions and garlic until softened and translucent,
2 to 3 minutes; transfer to a large bowl. Add ¹∕³ of the remaining olive oil to the
pan, and cook the portobello mushrooms for 2 to 3 minutes on each side until
golden; add to the onion mixture. Cook the quartered cremini mushrooms until
golden, 4 to 5 minutes total, stirring now and then; add to the bowl. Stir in the
rosemary, salt and pepper.
Cook the sausage until browned on all sides, but not completely cooked. Cut into
1½-inch lengths on the diagonal; add to the mushroom/onion mixture.
Toss the chicken in the flour to coat lightly; discard the excess flour. Heat the
remaining olive oil over medium-high heat in the same skillet. Add half the chicken
to the skillet and brown for 2 to 3 minutes on each side; remove and reserve.
Repeat with the remaining chicken.
Arrange half the browned chicken in the ceramic pot of the Cuisinart® Slow
Cooker. Top with half the mushroom/sausage/onion mixture. Repeat layers.
(continued)
◆
35
entrÉeS & SauceS
Pour the chicken stock and vermouth over the top. Tuck the bay leaf into
the center.
Cover and cook on Low for 8 hours using Timer function; Slow Cooker
will automatically switch to Warm setting. Remove and discard bay leaf
before serving.
Nutritional information per serving (based on 6 servings):
Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g
• chol. 145mg • sod. 656mg • calc. 42mg • fiber 1g

Chicken with
40 Cloves of Garlic
◆
3
entrÉeS & SauceS
2½ pounds chicken thighs (about
8 to 10), skinless, bone-in
1
teaspoon herbes de Provence
¼
teaspoon red pepper flakes
¾
teaspoon kosher salt
¼
teaspoon freshly ground

black pepper
3
teaspoons fresh lemon juice
3
teaspoons extra virgin olive oil

cooking spray
40 cloves garlic, peeled
1
stalk celery, sliced
1
cup sliced onion and/or shallots
¼
cup white vermouth or dry

white wine
3
tablespoons nonfat, low-sodium
chicken stock

freshly chopped parsley

Makes 4 to 6 servings
In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes,
salt, pepper, lemon juice and olive oil.
Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with
cooking spray. Layer seasoned chicken, garlic, celery and onions in pot. Pour
in wine and chicken stock. Cook on Low for 8 hours using Timer function; the
Slow Cooker will automatically switch to Warm.
Serve with chopped parsley for garnish.
Nutritional information per serving (based on 6 servings):
Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g
• chol. 153mg • sod. 311 • calc. 66mg • fiber 1g
Barbecue Beef Brisket
◆
37
entrÉeS & SauceS
1
beef brisket, approximately
2½ pounds
2
tablespoons light or dark

brown sugar, packed
2
teaspoons Worcestershire sauce
2
teaspoons freshly ground

black pepper
1
teaspoon garlic powder
1
teaspoon kosher salt
1
teaspoon dry mustard
1
teaspoon liquid smoke
1 medium onion, peeled,

cut into ½-inch slices
½
cup lager or ale
2
cups (more to taste) Barbecue

Sauce, page 38, or purchased

BBQ sauce
This is a multi-step process, but well worth the effort. Because brisket is chilled after
cooking, it allows you to remove excess fat, and makes slicing easier.
Makes 6 to 8 servings
Trim fat cap on top of brisket to ¹∕8-inch thickness. Do not remove it all – it helps
to keep the brisket tender and moist. Combine the brown sugar, Worcestershire,
pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the
brisket. If time allows, cover and refrigerate overnight to marinate. Make a single
layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart® Slow
Cooker. Add the lager. Place the coated brisket on top. Cover and cook on Low
using the Timer function for 8 hours – Slow Cooker will automatically switch to
Warm. Turn off Slow Cooker. Remove the brisket, onions and cooking juices from
the Slow Cooker and place in a shallow pan. Cover and refrigerate.
One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F.
Remove hardened fat and discard. Remove brisket from cooking liquid. Strain
liquid from onions and reserve for another use (you will have about 2 cups. This
may be frozen – it is very good to use in soups); discard onions. Slice meat thinly
(¹∕8 -inch thick slices) while cold.* Reassemble and place in roasting pan/baking
dish. Spread 2 cups Barbecue Sauce evenly over the reassembled roast. Cover pan
with lid or foil and place in preheated oven for 30 to 40 minutes, until heated
through. Serve hot.
Alternatively the meat can be sliced thickly, then shredded using two forks or
fingers. Stir in sauce and reheat until it just bubbles. After reheating, the Beef Bar-
becue may be placed in the Slow Cooker on Low for 1 hour, then turned to Keep
Warm.
*Thin slices will be easy to achieve using a Cuisinart® Electric Knife.
Nutritional information per serving (based on 8 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g

Barbecue Sauce
◆
38
entrÉeS & SauceS
2
teaspoons unsalted butter
1
cup finely chopped onion
1
clove garlic, peeled,

finely chopped
2
cups tomato ketchup
1
cup water
¼
cup tomato paste (salt-free)
¼
cup cider vinegar
¹∕³
cup molasses
¹∕³
cup honey
2
tablespoons Worcestershire sauce
2
tablespoons soy sauce

(low-sodium)
1
tablespoon prepared horseradish
1
tablespoon chili powder

(heat level to taste)
2
teaspoons instant espresso powder
1½ teaspoons dry mustard
1–2 teaspoons liquid smoke (to taste)
½–1 teaspoon hot sauce such

as Tabasco®
Makes 4 cups
Melt the butter in a Cuisinart® 3¾-quart saucepan over medium heat. Add onion
and garlic; cook over medium heat until softened and opaque, about 3 to 4 min-
utes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey,
Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and
dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer,
uncovered over low heat, about 50 to 0 minutes. Stir in liquid smoke and hot
sauce to taste.
Cool and refrigerate in a covered container until ready to use. May also be frozen.
Nutritional information (per serving ¼-cup):
Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g
• chol. 1g • sod. 988mg • calc. 79mg • fiber 1g
Dilled Pot Roast
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39
entrÉeS & SauceS
¹∕³
cup all-purpose flour
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
2
teaspoons vegetable oil
2½–3 pounds beef roast, rump,

chuck or arm cut
2
tablespoons Dijon-style mustard
2
onions, peeled and cut into

eighths
2
carrots, peeled and sliced into

1-inch pieces
1
celery stalk, with tops,

cut into 1-inch pieces
2
cloves garlic, peeled
1
teaspoon dill seed
½
teaspoon peppercorns
¼
cup nonfat, low-sodium
beef stock
1
tablespoon red wine vinegar
Sauce
cooking juices from beef
3
tablespoons instant flour
1
teaspoon Dijon-style mustard
1
teaspoon dill weed
½
cup lowfat sour cream
Makes 4 to 6 servings
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off
excess. Heat oil in a Cuisinart® 12-inch skillet over medium-high heat; brown
beef on all sides. Transfer to platter or cutting board; cool for a few moments.
Rub mustard evenly over all sides of the beef. Place onions, carrots, celery, garlic,
dill seed and peppercorns in the ceramic pot of the Cuisinart® Slow Cooker. Top
with the mustard-coated beef. Pour in stock and vinegar. Cook on Low for 8 hours
using Timer function; cooker will automatically switch to Warm.
Remove beef, transfer to storage container, strain and discard vegetables. Pour
cooking juices over beef; cover and refrigerate overnight. One hour before serving,
remove beef, (reserve juices) and cut off visible fat. Place in a small roasting pan
and reheat at 325°F for 30 to 45 minutes.
Strain cooking juices into a Cuisinart® 2¾-quart saucepan; discard fat. Add flour,
mustard and dill; stir over medium heat until sauce comes to a boil and thickens.
Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add
¼ teaspoon salt if desired. Cut meat into thin slices; pour some sauce over the top
and pass the rest in a sauce boat.
Nutritional information per serving (based on 6 servings):
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g

New England Short Ribs
◆
40
entrÉeS & SauceS
½
cup all-purpose flour
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
2–2½ pounds short ribs
1
tablespoon vegetable oil
½
pound onions, peeled and cut

into ½-inch dice
½
pound carrots, peeled and

halved lengthwise
½
pound new red potatoes, skin

on, cut into 1 to 1½-inch cubes
¼
pound turnips, peeled and cut

into ½-inch dice
¼
cup prepared horseradish
½
cup beef stock
Makes 4 servings
Combine flour, salt and pepper. Coat short ribs with this mixture.
Heat oil in a Cuisinart® 12-inch skillet over medium high heat. Brown ribs and
transfer them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute;
stir and scrape up all brown bits. Combine with carrots, potatoes, turnips.
Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart® Slow
Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover
and cook on Low using Timer function, for  hours – Slow Cooker will automati-
cally switch to Warm until ready to serve. Strain pan juices to remove fat, or use
a fat mop to remove fat.
Nutritional information per serving:
Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
Corned Beef with Vegetables
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41
entrÉeS & SauceS
First Cooking

cooking spray
2
pounds corned beef, first cut (flat)
1
onion, peeled and cut into

2-inch pieces
1
carrot, peeled and cut into

2-inch pieces
1
stalk celery, with tops,

cut into 2-inch pieces
3
whole parsley stalks
1
bay leaf
½
teaspoon peppercorns
3
cups water
To finish
Sauce
¼
cup orange marmalade
¼
cup Dijon-style mustard
1½ tablespoons real maple syrup

(not pancake syrup) or honey
Vegetables
½ pound onions, peeled, cut in half

through root end
4
carrots, peeled, cut into large

serving pieces
2
stalks celery, cut into serving
pieces
1
pound new potatoes, skins on,

cut into serving pieces
1
pound cabbage cut lengthwise

through the root end into 8 pieces
Serves 4 to 6
Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with
cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the
onion, carrot, parsley, celery, bay leaf and peppercorns. Pour in water to cover.
Cover and cook on Low for 8 hours, using Timer function – Slow Cooker will auto-
matically switch to Warm.
When meat is done, transfer to a resealable container with the vegetables and
cooking liquid. Cover and refrigerate overnight. The meat can stay like this for
up to two days.
When you are ready to finish the corned beef, preheat oven to 375°F. Remove
meat from cooking liquid; cut off and discard any visible fat. Strain liquid to
degrease juices. Discard vegetables; reserve liquid.
Combine marmalade, mustard and maple syrup in a small bowl; spread or brush
over the top and sides of meat. Set in small roasting pan; heat about 30 to 45 min-
utes, brushing meat with glaze once or twice.
(continued)
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42
entrÉeS & SauceS
Pour cooking liquid into a Cuisinart® -quart saucepan. Add onions, carrots, celery
and new potatoes. Top with the cabbage. (You will not have enough liquid to cover
– the cabbage steams on top.) Cover and simmer until vegetables are tender, 30 to
45 minutes.
To serve, cut meat in thin slices and surround with vegetables. Serve the flavorful
broth on the side.
Nutritional information per serving (based on 6 servings):
Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g
• chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g
Pulled Pork Barbecue
◆
43
entrÉeS & SauceS
2½ pounds bone-in country-style

spare ribs
¾
teaspoon kosher salt
½
teaspoon freshly ground

black pepper
½
teaspoon paprika
½
pound onions, peeled and

thickly sliced
1
cup water
1–1½ cups Barbecue Sauce, page 38

(or purchased)
Makes 5 cups
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork
and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of
onions. Add water. Cover. Cook on Low for  hours, using Timer function,
until the pork is tender and pulling off the bones – Slow Cooker will automatically
switch to Warm.
Transfer pork to a shallow food storage container. Strain liquid and discard onions.
Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify
and rise to the top. Lift off and discard. Remove pork from liquid (which will have
gelled); reserve liquid for another use (it is particularly good to use in the Cuban
Black Bean