Cuisinart WOK-703C - Manuel (Page 21)

Nutritional information per serving:
Calories 527 (36% from fat) • carb. 41g • pro. 44g • fat 21g • sat. fat 3g
• chol. 75mg • sod. 863mg • calc. 112mg • fiber 4g
OLD BAY ® STEAMED SHRIMP DINNER FOR TWO
Makes 2 servings
8 ounces (250 g) red new potatoes, cut in 1-inch (2.5 cm) pieces
1 medium red onion, cut in quarters through the root end (leave root
end intact)
2 teaspoons (10 ml) extra virgin olive oil, divided
5 teaspoons (25 ml) Old Bay ® Seasoning, divided
2 bay leaves
2 ears fresh corn, husk and silk removed, cut in 2-inch (5 cm) pieces
1 pound (500 g) large shrimp, peeled and deveined, rinsed and patted
dry
In a large bowl, combine the potatoes and onions with 1 ⁄
2 teaspoon (2 ml) oil.
Add 2 teaspoons (10 ml) of Old Bay ® Seasoning and coat well. Arrange on a 9-
inch (25 cm) glass pie plate. Tuck in bay leaves. In another bowl, combine corn
with
1 ⁄
2 teaspoon (2 ml) oil and season with 1 teaspoon (5 ml) Old Bay ® . In a
separate bowl, combine shrimp with 1 teaspoon (5 ml) oil and 2 teaspoons (10
ml) Old Bay
® .
Insert the steaming rack in the Cuisinart ™ Electric Wok. Add 4 cups (1 L) of
water. Set wok temperature to 400°F (200°C) and bring to a boil. Reduce heat
to 225°F (100°C) and place the pie plate on a rack. Cover and steam for 10
minutes, until the potatoes are nearly done and tender. Place corn pieces
around the sides of the rack. Place the shrimp on top of the potatoes in a sin-
gle layer. Cover and steam for about 5 minutes or until shrimp are bright pink.
Serve hot.
Nutritional information per serving:
Calories 604 (18% from fat) • carb. 66g • pro. 56g • fat 12g • sat. fat 1g
• chol. 345mg • sod. 4884mg • calc. 155mg • fiber 8g
Old Bay ® is a registered trademark owned by the Bay Co., Inc.
BEEF STROGANOFF
Makes 4 servings
1 pound (500 g) flank steak, cut into 1 ⁄
8
x 3-inch (0.5 x 7.5 cm) pieces
2 tablespoons (30 ml) all-purpose flour
1 ⁄
2 teaspoon (2 ml) kosher salt
1 ⁄
4
teaspoon (1 ml) freshly ground pepper
2 tablespoons (30 ml) vegetable oil, divided
12 ounces (375 g) white mushrooms, cut into 1 ⁄
4 -inch (0.5 cm) pieces
1 ⁄
4
cup (50 ml) dry sherry
1 ⁄
2 cup (125 ml) thinly sliced onion
3 ⁄
4
cup (175 ml) beef stock, nonfat, low-sodium
1 tablespoon (15 ml) tomato paste
3 tablespoons (45 ml) sour cream
Combine steak with flour, salt and pepper; discard any remaining flour.
Preheat Cuisinart ™ Electric Wok to 350ºF (180°C), add 1 ⁄
2
tablespoon (7 ml) oil
and stir to coat. Cook half of the mushrooms until nicely browned, remove and
reserve. Repeat with another
1 ⁄
2
tablespoon oil (7 ml) and the remaining mush-
rooms.
Add 1 ⁄
2 tablespoon (7 ml) oil and brown half the meat, about 2 minutes; remove
and reserve. Repeat with another 1 ⁄
2
tablespoon (7 ml) oil and remaining meat.
Pour in the dry sherry and deglaze by stirring up all the brown bits, 30 sec-
onds. Add the onion slices and cook until softened, about 2 minutes.
Return mushrooms to the wok, stir in the stock and tomato paste, cook,
stirring until thickened slightly. Add meat and stir until just warmed through.
Remove from heat and stir in sour cream.
Nutritional information per serving:
Calories 175 (56% from fat) • carb. 5g • pro. 13g • fat 11g • sat. fat 4g
• chol. 32mg • sod. 201mg • calc. 16mg • fiber 1g
PAELLA
Makes 8 servings
1 teaspoon (5 ml) saffron threads
2 cups (500 ml) very hot chicken stock, low-sodium, fat free
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