Cuisinart IB-8083 User Manual

Cuisinart

18

18

SmashedPotatoes and

Cauliflower with Garlic

Cauliflower is substituted for some of

the potatoes to lighten up this side dish.

The best thing is no need to drain the

potatoes and cauliflower, making them

even easier to prepar

e.

Makes about 2½ cups

¾

poundsY

ukonGold potatoes,

peeled, cut into 1-inch cubes

½

pound cauliflower , separated into

1-inch flowerets, then cut in half

2

garlic cloves, peeled and thinly

sliced

¼

cup low sodium vegetable broth,

chicken broth or water

1

⁄

3

cup plus 1 tablespoon whole

milk or half-and-half

2

tablespoons unsalted butter,

cut into ½-inch pieces

¼

teaspoon kosher salt

pinch freshly gr

ound white

pepper

Place the potatoes, cauliflower, garlic, and

broth/water in a 1½-quart micr

owave-safe cas-

serole/bowl that is at least 4 inches deep. Cover

tightly with lid or a plate and place in the

Cuisinart

®

Compact Microwave. Micr

owave on

high (PL 10) for 10 minutes. Stir. Micr

owave on

high for 8 minutes. Remove and let stand for 2

to 3 minutes.

Place milk and butter in a 2-cup glass measure

or bowl. Microwave on high for 2 minutes, until

milk is hot and butter is completely melted.

Pour over potato/cauliflower mixture. Sprinkle

with salt and pepper. Use a potato masher or

hand mixer to “smash” potatoes and cauliflower

to desired consistency

. If a smoother texture is

desired, use a food mill. Serve hot.

Nutritional information per ser

ving

(one-half cup, made with milk):

Calories 124 (39% from fat) • carb. 17g • pro. 3g

• fat 5g • sat. fat 3g • chol. 15mg • sod. 179mg

• calc. 38mg • fiber 2g

Broccoli and Cheddar

Stuffed Potatoes

T wice baked potatoes in minutes.

Makes 4 servings as a side dish

2

medium russet potatoes

1½

cups chopped fresh br

occoli

(stems cut to ½-inch pieces,

flowerets cut to bite-sized

pieces)

2

tablespoons water

2

teaspoons unsalted butter

2

tablespoons chopped green

onion (include some of the green)

3

tablespoons lowfat sour cream

or plain yogurt

3

tablespoons lowfat milk

¾

cup (about 3 ounces) light

shredded sharp Cheddar

, divided

½

teaspoon kosher salt

¼

teaspoon freshly gr

ound white

or black pepper

2

slices crispy microwaved bacon,

crumbled (optional)

Scrub the potatoes well and dry them. Prick

with a fork. Place in the Cuisinart

®

Compact

Microwave and micr

owave on the potato setting

for2 potatoes. Remove fr

om microwave, wrap

in aluminum and let stand 10 minutes.

Place the broccoli and water in a shallow

microwave-safe bowl. Cover with plate or lid

and microwave for 1 serving on fr

esh vegetable

setting. Remove from micr

owave, uncover and

drain.

Slice potatoes in half horizontally. Scoop the

cooked potato flesh into a medium bowl, leav-

ing ¼-inch-thick potato shell; reserve shells.

Add butter and chopped green onions to pota-

toes in bowl and mash well. Add sour cream/

yogurt and milk. Mash well. Choose about 16

pieces of the broccoli flower

ets and reserve.

Stir in remaining cooked br

occoli, ½ cup of the

cheese, salt, and pepper. Spoon the potato

mixture into shells. Arrange about 4 flower

ets

decoratively on each potato.

Place the potatoes in a circle on a micr

owave

safe plate. Cover with a microwave safe paper

towel or waxed paper. Micr

owave on high

(PL 10) for 4 minutes. Sprinkle with remaining

cheese. Potatoes can be served at this point,

or retur

ned to the microwave for another 1½

minutes on high to melt cheese. If desired, sprin-

kle with crumbled crispy bacon bits. Serve hot.