Manual Cuisinart MSC-800 Series (page 14 of 32) (English)

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Caldo Verde

This satisfying soup of Portuguese origin is

perfect on a cold winter evening.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

1 teaspoon extra virgin olive oil

1 pound smoked Spanish chorizo, cut

in half lengthwise and then cut into

½-inch slices

1 medium onion, finely chopped

8 garlic cloves, crushed

1 pound kale, rough stems removed

and roughly chopped

2 pounds Yukon Gold potatoes, peeled

and cut into 1-inch dice (covered in

cold water until ready to use, to

avoid oxidation)

1½ teaspoons kosher salt

½ teaspoon freshly ground black

pepper

12 cups chicken broth, low sodium

1. Put the olive oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at 400°F. Once the oil shimmers

across the pot, add the chorizo. Cook until

chorizo is browned on both sides, about 8

minutes.

2. The amount of oil released from chorizo

varies depending on the type of sausage

you are using. You should have ½

tablespoon of oil remaining in the cooking

pot. If the pan is dry, add some olive oil. If

there is an excessive amount, carefully wipe

out. Stir in the onion and garlic and cook

until soft and lightly golden.

3. Stir in the kale, drained potatoes, salt and

pepper and toss to evenly coat with the oil.

Finally stir in the chicken broth. Switch unit

to Slow Cook on High for 4 hours.

4. When time has expired, unit will switch to

Keep Warm.

Note: Should there be excessive grease

remaining in the bottom of the pot after

browning chrorizo in Step 1, refer to the

instructions on page 6 of the instruction book

for removal.

Nutritional information per serving (1 cup):

Calories 284 (53% from fat) • carb. 19g • pro. 14g

• fat 17g • sat. fat 6g • chol. 58mg • sod. 913mg

• calc. 60mg • fiber 2g

Entrées

Roasted Herb &

Garlic Pork

The longer the pork is marinated, the more

flavorful the end result will be.

Setting: Roast

Makes 6 servings

1 pork loin roast (approximately

2½ pounds)

3 garlic cloves, chopped

6 sage leaves

2 fresh rosemary sprigs, leaves only

4 tablespoons extra virgin olive oil

¾ teaspoon kosher salt

teaspoon freshly ground black pepper

1. Put the pork in a bowl with the garlic, sage,

rosemary and olive oil and toss together

well. Let marinate in the refrigerator for at

least 2 hours and up to overnight.

2. Remove pork from refrigerator about 30

minutes before roasting. Season the roast

all over with the salt and pepper. Put the

roasting rack into the cooking pot of the

Cuisinart

Multicooker and set to Roast at

400°F. Put the marinated pork on the rack,

cover, and set time for 1 hour.

3. Check the roast after 45 minutes; the

internal temperature should read 140°F

at the thickest part.

4. Allow to rest 5 to 10 minutes before slicing.

Nutritional information per serving:

Calories 457 (66% from fat) • carb. 1g • pro. 37g

• fat 33g • sat. fat 10g • chol. 119mg • sod. 361mg

• calc. 39mg • fiber 0g

why are lights flashing once time and temp are set Submitted on 7-10-2022 at 15:57
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Cuisinart MSC-800 Series Manual

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