Transcription
1 Multi-Cooker RECIPES
2 Multi-cooker RECIPES
3 Contents Breakfast 8 Soups 26 The design of the stand mixer is a trademark in the U.S. and elsewhere. /TM 204 KitchenAid. All rights reserved. Copyright 204 Publications International, Ltd. Text and photos on pages 4-7, 8,, 5, 9, 26, 29, 3, 33, 35, 37, 43, 44, 49, 5, 53, 55, 59, 60, 63, 69, 77, 8, 85, 87, 94, 97, 99, 03, 08,, 3, 5, 7, 9, 2, 23 and 25 copyright 204 KitchenAid. All other recipe photos and all recipes copyright 204 Publications International, Ltd. Inset photos on pages 9, 27, 45, 6, 95 and 09 copyright Shutterstock.com. All rights reserved. This publication may not be reproduced or quoted in whole or in part by any means whatsoever without written permission from: Louis Weber, CEO Publications International, Ltd North Cicero Avenue Lincolnwood, IL 6072 Permission is never granted for commercial purposes. Pictured on the front cover: Coconut Curry Shrimp and Vegetables (page 76). Pictured on the back cover (left to right, top to bottom): Chipotle Chicken Chilaquiles (page 8), Fresh Tomato Pasta Soup (page 28), Cordero Stew with Cornmeal Dumplings (page 48), Classic Bolognese Sauce with Orecchiette Pasta (page 80), Roasted Cauliflower with Cheddar Beer Sauce (page 98) and Brandied Cherries (page 8). Manufactured in China Stews and Chilis 44 Entrées 60 Sides 94 Desserts 08 Index 26
4 Multi-Cooker and Stir Tower Take your culinary creativity to new heights with over 50 new recipes that will inspire and delight; each recipe has been rigorously tested and earned the KitchenAid Official Recipe Seal of Approval. Discover blends of fresh ingredients and bursts of flavor infused from page to page. Serve up Irish Porridge with Berry Compote for breakfast, enjoy Fennel and Potato Bisque for lunch, and then close the day with Confetti Chicken Chili. Unlimited versatility, exceptional control and precise results is what you can expect from every dish made with the KitchenAid Multi-Cooker. Indicates recipe that incorporates the optional KitchenAid Stir Tower. 4 Introduction
5 SIMPLIFIED COOKING METHODS STEP-BY-STEP COOKING MODES The KitchenAid Multi-Cooker simplifies cooking with over 0 cooking methods, providing precise temperature control from 00 F to 450 F. METHOD GREAT FOR TEMPERATURE RANGE SEAR Beef, chicken and other meats 430 F to 450 F Four of the methods feature step-by-step assisted cooking modes for simplicity in creating rice, soups, risotto and yogurt. The KitchenAid Multi-Cooker guides you through each step of your creation. STEP STEP 2 STEP 3 STEP 4 SAUTÉ Stir-fry, fajitas and breakfast foods such as sausage and scrambled eggs 330 F to 370 F SOUP Sauté Boil Simmer Keep Warm BOIL/ STEAM Vegetables, hot cereals and delicate proteins such as shrimp or fish 92 F to 232 F RISOTTO Sauté Simmer Keep Warm SIMMER Soups, stews and hearty meat or marinara sauces 85 F to 20 F YOGURT Simmer Culture SLOW COOK HIGH SLOW COOK LOW Pulled pork, BBQ and chili 22 F Roasts, tenderloins, or breakfast foods such as porridge or berry compote 90 F RICE White Rice Brown Rice KEEP WARM Designed to keep prepared food at serving temperature after cooking is complete 65 F RICE Soups and stews from scratch - SOUP White or brown rice - RISOTTO Homemade risotto dishes - YOGURT Yogurt and parfaits -
6 Breakfast Cajun Sausage Grits 0 Scrambled Eggs with Smoked Salmon 2 Fruity Whole-Grain Cereal 4 Oatmeal with Maple Glazed Apples and Pecans 6 Chipotle Chicken Chilaquiles 8 Breakfast Rice Pudding 20 Irish Porridge with Berry Compote 22 Yogurt 24
7 Cajun Sausage Grits 2 teaspoons vegetable or canola oil 6 ounces andouille chicken sausage, thinly sliced cup diced green bell pepper cup diced onion 2 teaspoon dried thyme cup grape tomatoes, halved 2 4 cups water 2 cup quick-cooking grits 4 cup chopped fresh parsley 4 teaspoons hot pepper sauce Heat oil in KitchenAid Multi-Cooker on Sauté setting. Add sausage; cook 30 seconds without stirring. Turn KitchenAid Stir Tower on low speed; cook minute. Add bell pepper, onion and thyme; cook with Stir Tower on low 4 to 5 minutes or until lightly browned. Stir in tomatoes; cook 2 minutes or until just beginning to soften. Turn off heat. 2 Meanwhile, bring water to a boil in medium saucepan over high heat. Gradually stir in grits; reduce heat. Cover and simmer 6 minutes or until thickened, stirring occasionally. 3 Stir parsley and hot pepper sauce into Multi-Cooker. Turn off heat; cover and let stand 5 minutes to allow flavors to blend. Serve over grits. Makes 4 servings 0 Breakfast
8 4 eggs 4 teaspoon salt Scrambled Eggs with Smoked Salmon 8 teaspoon freshly ground black pepper 2 teaspoons butter 2 tablespoons sliced green onions ounce cream cheese, cut into pieces 2 ounces smoked salmon, flaked Whisk eggs, salt and pepper in medium bowl. Preheat KitchenAid Multi-Cooker to Simmer setting. Add butter; stir with spatula to melt butter and coat bottom. 2 Add egg mixture. Cook 4 minutes or until eggs begin to set, stirring occasionally and scraping bottom with spatula. 3 Gently fold in green onions, cream cheese and salmon; cook and stir 2 to 3 minutes or just until eggs are cooked through but still slightly moist. Makes 2 servings Basic Scrambled Eggs: Prepare Scrambled Eggs as directed, omitting green onions, cream cheese and smoked salmon. Scrambled Eggs with Mushrooms and Onions: Preheat Multi-Cooker to Sauté setting and prepare egg mixture as directed for Scrambled Eggs. Melt butter in Multi-Cooker; add 2 cup sliced cremini mushrooms and 4 cup chopped onion. Cook 5 minutes or until mushrooms give off their liquid and onion is tender, stirring with Stir Tower on low speed. Add egg mixture; reduce to Simmer setting and cook as directed in step 2 above. 2 Breakfast
9 Fruity Whole-Grain Cereal 2 cups water 4 cup quick-cooking pearled barley 4 cup instant brown rice or whole grain instant brown rice 4 teaspoon salt 2 cup milk 3 cup golden raisins 4 cup finely chopped dried pitted dates 4 cup finely chopped dried plums 4 cup quick or old-fashioned oats 4 cup oat bran 2 tablespoons packed brown sugar 2 teaspoon ground cinnamon Combine water, barley, rice and salt in KitchenAid Multi-Cooker. Cover; bring mixture to a boil on Boil/Steam setting. Reduce heat to Simmer setting; cover and cook 8 minutes. 2 Stir in milk, raisins, dates, plums, oats, oat bran, brown sugar and cinnamon. Cover and simmer 0 minutes or until mixture is creamy and grains are al dente, stirring once. 3 Serve hot. Refrigerate any leftover cereal in airtight container. Makes 4 to 6 servings 4 Breakfast
10 Oatmeal with Maple Glazed Apples and Pecans tablespoon butter 2 medium Red or Golden Delicious apples, cut into 2-inch pieces 3 4 teaspoon ground cinnamon, divided 4 cups water 2 cups old-fashioned oats 2 teaspoon salt 4 cup pecan halves 2 tablespoons maple syrup Melt butter in KitchenAid Multi-Cooker on Sauté setting. Add apples and 2 teaspoon cinnamon; cover and cook 5 minutes, stirring with KitchenAid Stir Tower on low speed. 2 Turn off Stir Tower. Add water to Multi-Cooker; bring to a boil. Add oats, remaining 4 teaspoon cinnamon and salt; cook 5 minutes or until water is absorbed and oats are tender, stirring with Stir Tower on low speed. Stir in pecans and maple syrup; heat through. Makes 4 servings Cranberry Oatmeal: For cranberry oatmeal, stir 2 cup dried cranberries into Multi-Cooker with the oats. 6 Breakfast
11 Chipotle chicken Chilaquiles 3 cups prepared chipotle salsa 2 cups chicken broth 2 (6- or 7-inch) corn tortillas to 4 cups vegetable oil for frying 2 cups shredded cooked chicken 6 eggs, beaten cup shredded Chihuahua or Manchego cheese 2 cup finely crumbled queso añejo or feta cheese 3 cup crema mexicana or crème fraîche Combine salsa and broth in medium bowl; set aside. 2 Stack tortillas on cutting board; cut into 4- to 2-inch-wide strips. Place cup oil in KitchenAid Multi-Cooker; heat on Sauté setting to 350 F. Add one third of tortilla strips; cook until crisp and golden, gently stirring often to prevent sticking. Transfer to paper towel-lined plate with slotted spoon. Repeat with remaining tortilla strips, adding additional oil as needed. Turn off heat. 3 Drain all but tablespoon oil from Multi-Cooker using pour spout; spread remaining oil over bottom and side of Multi-Cooker using brush. Return cooked tortilla strips to Multi-Cooker. Add chicken and salsa mixture; stir gently to coat evenly. Fold in eggs. 4 Cover and cook about 0 minutes on Sauté setting or until tortilla strips have softened and eggs are cooked, stirring gently two to three times. Turn off heat; stir in cheeses. Scoop servings onto individual plates; drizzle with crema mexicana. Makes 6 to 8 servings Note: Crema mexicana is a dairy product similar to sour cream or crème fraîche, either of which can be substituted if you are unable to find crema. Crema mexicana is sweeter and creamier than crème fraîche with a slightly bolder flavor than sour cream, and is available near the cheese in the dairy section of well-stocked supermarkets. 8 Breakfast
12 Breakfast Rice Pudding 2 cups vanilla soymilk, divided 3 4 cup parboiled brown rice 2 teaspoon ground cinnamon 4 teaspoon salt 4 cup golden raisins or dried sweetened cranberries (optional) 2 teaspoon vanilla (optional) Mixed fresh or thawed frozen berries (optional) Set KitchenAid Multi-Cooker to Boil/Steam setting. Add ½ cups soymilk; stir in rice, cinnamon and salt with KitchenAid Stir Tower on low speed. Turn off Stir Tower; cover and bring to a boil. Reduce heat to Simmer setting; stir 30 seconds or until soymilk stops boiling. Turn off Stir Tower; cover and simmer 0 minutes. 2 Stir in remaining ½ cup soymilk and raisins, if desired, with Stir Tower on low speed 5 seconds or until well blended. Turn off Stir Tower; cover and simmer 0 minutes. 3 Remove cover and raise heat to Boil/Steam setting. Cook 3 minutes or until rice is tender and soymilk is absorbed, stirring with Stir Tower on low speed. Turn off heat; stir in vanilla, if desired. Let stand 5 minutes or until rice thickens to desired consistency. Serve with berries, if desired. Makes 4 servings Note: Rice thickens as it cools. For a thinner consistency, stir in additional soymilk just before serving. 20 Breakfast
13 3 3 4 cups water cup steel-cut oats Irish Porridge with Berry Compote 2 teaspoon ground cinnamon 4 teaspoon salt cup fresh strawberries, hulled and quartered container (6 ounces) fresh blackberries container (6 ounces) fresh blueberries 3 tablespoons granulated sugar tablespoon fresh lemon juice 3 cup half-and-half 4 cup packed brown sugar Bring water to a boil in KitchenAid Multi-Cooker on Boil/Steam setting. Add oats, cinnamon and salt; set KitchenAid Stir Tower to intermittent 2-minute setting. Reduce heat to Slow Cooker Low setting; cover and cook hour or until oats are tender and water is absorbed. Remove from Multi-Cooker; keep warm. 2 Combine strawberries, blackberries, blueberries, granulated sugar and lemon juice in Multi-Cooker. Cook 8 to 9 minutes on Simmer setting or until berries are tender but still hold their shape, stirring with Stir Tower set on intermittent 2-minute setting. 3 Stir half-and-half and brown sugar into oats; top with berry compote. Makes 4 servings 22 Breakfast
14 Yogurt 8 cups whole or 2% milk 2 cup plain yogurt with active cultures* *Once you start making your own yogurt, you can use some of the previous batch to make the next one. Only do this two or three times before starting with fresh store-bought yogurt because the strain becomes weak after time. Turn KitchenAid Multi-Cooker to Yogurt setting. Add milk and heat to 85 to 95 F. 2 When milk reaches correct temperature and Multi-Cooker beeps, press button to go to Yogurt/Step 2. Stir with KitchenAid Stir Tower on low speed until milk is cooled to 3 to 5 F, about 30 minutes. Remove Stir Tower. Stir 2 cup warm milk into yogurt in small bowl until well blended; gently whisk yogurt mixture into Multi-Cooker. 3 Cover and leave undisturbed 8 hours. Store yogurt in glass jar with tight-fitting lid in refrigerator up to 2 weeks. Note: There will be some clear liquid (whey) around the firm yogurt. Stir this liquid back into the yogurt, or drain it for thicker yogurt. Raspberry Cream Parfaits cup yogurt 2 teaspoons honey ¼ teaspoon vanilla cup raspberry sorbet 2 cups fresh raspberries biscotti or 2 gingersnaps, crumbled Prepare yogurt. Whisk yogurt, honey and vanilla in small bowl until smooth. 2 Spoon 2 tablespoons yogurt mixture into each of four parfait glasses. Top with ¼ cup sorbet, ½ cup raspberries, 2 tablespoons yogurt mixture and cookie crumbs. Makes 4 servings 24 Breakfast
15 Soups Fresh Tomato Pasta Soup 28 Fennel and Potato Bisque 30 Greek Lemon and Rice Soup 32 French Onion Soup 34 Italian Wedding Soup 36 Pho (Vietnamese Beef Soup) 38 Hot and Sour Soup 40 Bean Soup Provençale 42
16 Fresh Tomato Pasta Soup tablespoon olive oil 2 cup chopped onion clove garlic, minced 3 pounds fresh tomatoes (about 9 medium), coarsely chopped 3 cups vegetable or chicken broth tablespoon minced fresh basil tablespoon minced fresh marjoram or teaspoon dried marjoram tablespoon minced fresh oregano teaspoon whole fennel seeds 3 4 teaspoon salt 2 teaspoon freshly ground black pepper 3 4 cup uncooked rosamarina, orzo or other small pasta 2 cup (2 ounces) shredded mozzarella cheese Shredded fresh basil (optional) Set KitchenAid Multi-Cooker to Soup setting. Heat oil on Soup/Step. Add onion; sauté 5 minutes or until onion is tender. Add garlic; sauté 30 seconds. 2 Press button for Soup/Step 2. Add tomatoes, broth, minced basil, marjoram, oregano, fennel seeds, salt and pepper; bring to a boil. 3 Press button for Soup/Step 3; cover and cook 25 minutes. Turn off Multi-Cooker and remove insert to heatproof surface. Cool soup to room temperature. 4 Purée soup in batches in KitchenAid food processor or blender. Return to Multi-Cooker; bring to a boil on Boil/Steam setting. Add pasta; cook 7 to 9 minutes or until tender. Sprinkle with cheese and shredded basil, if desired. Makes 8 servings 28 Soups
17 Fennel and Potato Bisque 3 tablespoons butter leek, thinly sliced 3 cups milk tablespoon chicken bouillon granules 3 4 to teaspoon salt 2 teaspoon freshly ground black pepper 2 3 pound bulb fennel with -inch stalk, cut into thin slices, fronds reserved for garnish 2 cups cubed peeled new red potatoes cup half-and-half 3 tablespoons dry sherry 2 tablespoons all-purpose flour 4 ounces crumbled blue cheese 4 cup finely chopped toasted walnuts* *To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat to 2 minutes or until nuts are lightly browned, stirring frequently. Set KitchenAid Multi-Cooker to Soup setting. Add butter; melt on Soup/Step. Add leek; cook 0 minutes or until tender but not browned, stirring frequently. 2 Press button for Soup/Step 2. Add milk, bouillon granules, salt and pepper; bring to a boil. Stir in sliced fennel and potatoes. 3 Press button for Soup/Step 3; cover and cook about 5 minutes or until fennel and potatoes are tender. 4 Stir half-and-half and sherry into flour in small bowl until smooth. Stir into Multi-Cooker. Cook 4 to 5 minutes or until mixture thickens, stirring constantly. Do not boil. 5 Ladle soup into bowls; sprinkle each serving with cheese and walnuts. Garnish with fennel fronds. Makes 4 servings 30 Soups
18 Greek Lemon and Rice Soup 2 tablespoons butter 3 cup minced green onions 6 cups chicken broth 2 3 cup uncooked long grain white rice 4 eggs Juice of lemon 8 teaspoon freshly ground white pepper (optional) Melt butter in KitchenAid Multi-Cooker on Boil/Steam setting. Add green onions; cook 3 minutes or until tender, stirring with KitchenAid Stir Tower on low speed. 2 Stir in broth and rice; remove Stir Tower. Turn Multi-Cooker to Rice setting; cover and cook 25 minutes until rice is tender. 3 Turn to Simmer setting. Whisk eggs in medium bowl; stir in lemon juice. Stir in 2 cups hot liquid from Multi-Cooker in thin steady stream, 2 cup at a time. With Stir Tower on medium speed, pour egg mixture into Multi-Cooker in thin steady stream. Cook 5 minutes or until soup thickens enough to lightly coat spoon, stirring constantly. Do not boil. 4 Stir in pepper, if desired. Makes 6 to 8 servings 32 Soups
19 French Onion Soup 4 cup ( 2 stick) butter 2 pounds yellow onions, thinly sliced tablespoon sugar 2 cup dry white wine or water 5 2 cups beef broth teaspoon salt 2 teaspoon dried thyme 6 to 2 slices French bread 2 cup (2 ounces) shredded Gruyère or Swiss cheese Set KitchenAid Multi-Cooker to Soup setting. Add butter; melt on Soup/Step. Add onions; cover and cook 5 minutes or until onions are transparent, stirring with KitchenAid Stir Tower set on intermittent 2-minute setting. 2 Add sugar; cover and cook 0 minutes. Press button for Soup/Step 2; add wine and bring to a boil. 3 Press button for Soup/Step 3 and set Stir Tower to intermittent 20-minute setting. Add broth; cover and cook 2 hours or until onions are tender. Turn off Multi-Cooker. 4 Preheat broiler. Ladle soup into individual broilerproof soup bowls; top with bread and cheese. Place bowls on baking sheet; broil until cheese is melted and bubbly. Makes 6 servings 34 Soups
20 Italian Wedding Soup tablespoon olive oil pound bulk Italian sausage* 2 cup chopped onion 2 cup chopped carrots teaspoon Italian seasoning 4 cups chicken broth 2 cups water bunch kale, stemmed and chopped (about 3 cups packed) cup uncooked ditalini or other small shaped pasta Grated Parmesan cheese *If bulk sausage is not available, use sausage links and remove the casings. Set KitchenAid Multi-Cooker to Soup setting. Add olive oil; heat on Soup/Step. Add sausage, onion, carrots and Italian seasoning; cook about 5 minutes or until sausage is cooked through, breaking up sausage with wooden spoon and stirring frequently. Drain fat using pour spout. 2 Press button for Soup/Step 2. Add broth and water; cover and bring to a boil. 3 Press button for Soup/Step 3. Add kale and pasta; cover and cook about 0 minutes or until pasta is tender. 4 Press button for Soup/Step 4. Sprinkle with cheese just before serving. Makes 4 to 6 servings 36 Soups
21 Pho (Vietnamese Beef Soup) 3 4 pound boneless beef top sirloin or top round steak 4 ounces thin rice noodles (rice sticks) 6 cups beef broth 3 cups water 2 tablespoons minced fresh ginger 2 tablespoons reduced-sodium soy sauce cinnamon stick (3 inches long) 2 cup julienned carrots 2 cups fresh bean sprouts red onion, halved and thinly sliced 2 cup chopped fresh cilantro 2 cup chopped fresh Thai or regular basil 2 minced jalapeño peppers or to 3 teaspoons chili sauce Freeze beef 45 minutes or until firm. Place rice noodles in large bowl. Cover with hot water; soak 20 minutes or until soft. Drain. 2 Meanwhile, combine broth, 3 cups water, ginger, soy sauce and cinnamon stick in KitchenAid Multi-Cooker. Cover and bring to a boil on Boil/Steam setting. Reduce heat to Simmer setting; simmer, covered, 20 minutes. Remove and discard cinnamon stick. 3 Slice beef lengthwise in half, then crosswise against the grain into very thin strips. Add noodles and carrots to simmering broth; cook 2 to 3 minutes or until carrots are tender. Add beef and bean sprouts; cook minute or until beef is no longer pink. 4 Turn off heat; stir in red onion, cilantro, basil and jalapeños. Makes 6 servings Tip: Rice noodles are semi-translucent dried noodles that come in many sizes and have many names, including rice stick noodles, rice flour noodles and pho noodles. Widths range from very thin (called rice vermicelli) to inch wide. All rice noodles must be soaked to soften and all may be used interchangeably. 38 Soups
22 Hot and Sour Soup package ( ounce) dried shiitake mushrooms 4 ounces firm tofu, drained 4 cups chicken broth 3 tablespoons white vinegar 2 tablespoons soy sauce 2 to teaspoon hot chili oil 4 teaspoon freshly ground white pepper cup shredded cooked pork, chicken or turkey 2 cup drained canned bamboo shoots, cut into thin strips 3 tablespoons water 2 tablespoons cornstarch egg white, lightly beaten 4 cup thinly sliced green onions teaspoon dark sesame oil Place mushrooms in small bowl; cover with warm water. Soak 20 to 30 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps. Press tofu lightly between paper towels; cut into 2-inch squares or triangles. 2 Combine broth, vinegar, soy sauce, chili oil and pepper in KitchenAid Multi-Cooker. Cover and bring to a boil on Boil/Steam setting. 3 Stir in mushrooms, tofu, pork and bamboo shoots; cook, uncovered, 2 minutes or until heated through, stirring frequently. 4 Stir water into cornstarch in small bowl until smooth. Stir into soup until blended. Cook 4 minutes or until soup boils and thickens, stirring occasionally. Turn off heat. 5 Stirring constantly in one direction, slowly pour egg white in thin steady stream into soup. Stir in green onions and sesame oil. Makes 4 servings 40 Soups
23 Bean Soup Provençale 2 cup olive oil, divided 2 cups chopped onion 2 cups chopped celery cup sliced leeks 8 cups water or vegetable broth cup sliced carrots turnip, peeled and diced 2 teaspoons herbes de Provence teaspoon salt 4 teaspoon freshly ground black pepper 2 cup chopped fresh parsley 4 cup grated Parmesan cheese 2 cloves garlic tablespoon dried basil teaspoon fresh lemon juice 2 cans (about 5 ounces each) Great Northern beans, rinsed and drained small zucchini, sliced cup sliced fresh spinach Set KitchenAid Multi-Cooker to Soup Setting. Add 4 cup olive oil; heat on Soup/Step. Add onion, celery and leeks; cook 0 minutes or until softened, stirring with KitchenAid Stir Tower set on intermittent 2-minute setting. 2 Press button for Soup/Step 2 and set Stir Tower to intermittent 20-minute setting. Add water, carrots, turnip, herbes de Provence, salt and pepper; cover and bring to a boil. Press button for Soup/Step 3; cook 30 minutes or until vegetables are tender. 3 Meanwhile, place parsley, cheese, remaining 4 cup olive oil, garlic, basil and lemon juice in KitchenAid food processor; process until smooth. 4 Add beans, zucchini and spinach to Multi-Cooker; cook, uncovered, until heated through, stirring with Stir Tower set on intermittent 2-minute setting. Press button for Soup/Step 4. Top with pesto just before serving. Makes 8 to 0 servings 42 Soups Soups 43
24 Stews and ChiliS Old-Fashioned Beef Stew 46 Cordero Stew with Cornmeal Dumplings 48 Mediterranean Chili 50 Tex-Mex Black Bean and Corn Stew 52 Confetti Chicken Chili 54 Lentil Vegetable Stew 56 Spicy African Chickpea and Sweet Potato Stew 58
25 Old-Fashioned Beef Stew 2 pounds beef top or bottom round steak, well trimmed and cut into -inch cubes 2 tablespoons olive oil, divided 4 cups sliced mushrooms 2 cups (8 ounces) baby carrots 2 cups beef broth 2 tablespoons tomato paste 2 cloves garlic, minced teaspoon salt 3 4 teaspoon dried thyme 2 teaspoon freshly ground black pepper 2 bay leaves 2 medium onions, cut into wedges 2 cups cut green beans Set KitchenAid Multi-Cooker to Soup setting. Add tablespoon olive oil; heat on Soup/Step. Brown beef in two batches, stirring constantly with KitchenAid Stir Tower on low speed; transfer to plate. 2 Heat remaining tablespoon olive oil in Multi-Cooker. Add mushrooms; cook 5 minutes or until liquid has evaporated and mushrooms are browned, stirring constantly with Stir Tower on low speed. 3 Press button for Soup/Step 2 and set Stir Tower to intermittent 20-minute setting. Add beef, carrots, broth, tomato paste, garlic, salt, thyme, pepper and bay leaves; cover and bring to a boil. 4 Press button for Soup/Step 3; simmer, covered, 2 hours or until beef is fork-tender. Add onions and green beans; simmer, covered, 20 minutes. 5 Press button for Soup/Step 4; let stand, covered, 30 minutes. Remove and discard bay leaves. Makes 6 servings 46 Stews and Chilis
26 Cordero Stew with Cornmeal Dumplings 2 pounds lean lamb stew meat with bones, cut into 2-inch pieces or 2 pounds lean boneless lamb, cut into 2-inch cubes 4 teaspoons salt, divided 2 teaspoon freshly ground black pepper 2 2 tablespoons vegetable oil, divided large onion, chopped clove garlic, minced 4 cups water, divided 2 tablespoons tomato paste 2 teaspoons chili powder teaspoon ground coriander 3 small potatoes, cut into 2-inch chunks 2 large carrots, cut into -inch pieces package (0 ounces) frozen corn 3 cup coarsely chopped celery leaves 2 cup all-purpose flour 2 cup yellow cornmeal teaspoon baking powder 2 2 tablespoons cold butter 2 cup milk Sprinkle lamb with teaspoon salt and pepper. Set KitchenAid Multi-Cooker to Soup setting. Add 2 tablespoons oil; heat on Soup/Step. Cook lamb in batches until browned on all sides, stirring occasionally; transfer to medium bowl. 2 Heat remaining 2 tablespoon oil in Multi-Cooker. Add onion and garlic; sauté 3 minutes or until onion is tender. Stir in cup water, scraping up browned bits from bottom of Multi-Cooker. Stir in tomato paste, chili powder and coriander. 3 Press button for Soup/Step 2. Add remaining 3 cups water, lamb, potatoes, carrots, corn and celery leaves; cover and bring to a boil. 4 Press button for Soup/Step 3; simmer, covered, 2 hours or until lamb and potatoes are tender. 5 During last 5 minutes of cooking, prepare dumplings. Combine flour, cornmeal, baking powder and remaining 4 teaspoon salt in medium bowl. Cut in butter with fingers or pastry blender until mixture resembles coarse crumbs. Make well in center; add milk and stir with fork until dough forms. 6 Drop dough onto stew in six mounds. Cover and simmer 20 minutes or until dumplings are firm and toothpick inserted into centers comes out clean. Makes 6 servings 48 Stews and Chilis Stews and Chilis 49
27 Mediterranean Chili tablespoon olive oil 2 cup chopped onion green bell pepper, coarsely chopped yellow bell pepper, coarsely chopped 4 cloves garlic, minced can (about 5 ounces) chickpeas, drained can (about 4 ounces) stewed tomatoes, undrained cup vegetable juice 2 teaspoon salt 2 teaspoon dried oregano 4 teaspoon red pepper flakes 2 cup crumbled feta cheese 4 cup chopped fresh basil Set KitchenAid Multi-Cooker to Soup setting. Add olive oil; heat on Soup/Step. Add onion; cook 5 minutes or until translucent, stirring occasionally. Add bell peppers and garlic; sauté 5 minutes or until softened. 2 Press button for Soup/Step 2. Stir in chickpeas, tomatoes with juice, vegetable juice, salt, oregano and red pepper flakes; cover and bring to a boil. 3 Press button for Soup/Step 3; simmer, uncovered, 2 minutes or until bell peppers are tender. 4 Press button for Soup/Step 4. Top with cheese and basil just before serving. Makes 4 servings 50 Stews and Chilis
28 Tex-Mex Black Bean and Corn Stew tablespoon canola or vegetable oil small onion, chopped 4 cloves garlic, minced tablespoon chili powder teaspoon ground cumin 2 medium zucchini or yellow squash (or of each), cut into 2-inch chunks can (about 5 ounces) black beans, rinsed and drained can (about 4 ounces) fire-roasted diced tomatoes cup frozen corn 3 4 cup salsa 2 cup (2 ounces) shredded Cheddar or pepper jack cheese 4 cup chopped fresh cilantro Set KitchenAid Multi-Cooker to Soup setting. Add oil; heat on Soup/Step. Add onion; sauté 5 minutes or until translucent. Add garlic, chili powder and cumin; sauté minute. 2 Press button for Soup/Step 2. Stir in zucchini, beans, tomatoes, corn and salsa; cover and bring to a boil. 3 Press button for Soup/Step 3; simmer, covered, 20 minutes or until heated through and zucchini is tender. 4 Press button for Soup/Step 4. Top with cheese and cilantro just before serving. Makes 4 servings 52 Stews and Chilis
29 Confetti Chicken Chili 2 tablespoons olive oil large onion, chopped pound ground chicken or turkey 3 2 cups reduced-sodium chicken broth 2 carrots, chopped medium green bell pepper, chopped 2 plum tomatoes, chopped jalapeño pepper, finely chopped (optional) teaspoon salt 2 teaspoons chili powder teaspoon ground cumin 4 teaspoon celery salt freshly ground black pepper can (about 5 ounces) Great Northern beans, rinsed and drained Set KitchenAid Multi-Cooker to Soup setting. Add olive oil; heat on Soup/Step. Add onion; cook to 2 minutes or until translucent, stirring frequently. Add chicken; cook and stir about 0 minutes or until no longer pink. 2 Press button for Soup/Step 2. Add broth, carrots, bell pepper, tomatoes, jalapeño, if desired, salt, chili powder, cumin, celery salt and black pepper; cover and bring to a boil. 3 Press button for Soup/Step 3; cook 5 minutes. Add beans; cook until heated through. Makes 4 to 6 servings 54 Stews and Chilis
30 Lentil Vegetable Stew 3 tablespoons vegetable oil large onion, coarsely chopped can (28 ounces) crushed tomatoes 2 cups water 4 cups dried lentils, rinsed and sorted tablespoon curry powder tablespoon cider or red wine vinegar 2 teaspoons salt 2 teaspoons ground cumin 2 teaspoons ground coriander teaspoon ground ginger 2 cups cauliflower florets cup chopped red bell pepper cup chopped yellow squash Set KitchenAid Multi-Cooker to Soup setting. Add oil; heat on Soup/Step. Add onion; cook about 2 minutes or until softened, stirring with KitchenAid Stir Tower on low speed. 2 Press button for Soup/Step 2 and set Stir Tower to intermittent 20-minute setting. Add tomatoes, water, lentil, curry powder, vinegar, salt, cumin, coriander and ginger; cover and bring to a boil. 3 Press button for Soup/Step 3; simmer, covered, 35 to 40 minutes or until lentils begin to soften. 4 Add cauliflower, bell pepper and squash; simmer, covered, 30 to 40 minutes or until vegetables and lentils are tender. Press button for Soup/Step 4. Makes 8 servings 56 Stews and Chilis
31 Spicy African Chickpea and Sweet Potato Stew 6 cloves garlic, peeled ¼ teaspoons coarse salt, divided 2 teaspoons paprika 2 teaspoons whole cumin seed teaspoon freshly ground black pepper 2 teaspoon ground ginger 2 teaspoon ground allspice 2 tablespoons olive oil, divided 2 pounds sweet potatoes, peeled and cubed 2 cups vegetable broth or water can (about 5 ounces) chickpeas, rinsed and drained can (about 4 ounces) plum tomatoes, undrained, chopped 2 cups sliced fresh okra or package (0 ounces) frozen cut okra, thawed 5 green onions, sliced 2 3 cups water 8 teaspoon saffron threads or ½ teaspoon ground turmeric cup uncooked couscous hot pepper sauce Place garlic and teaspoon salt in KitchenAid food processor or blender; process until finely chopped. Add paprika, cumin, pepper, ginger and allspice; process 5 seconds. With motor running, pour in tablespoon olive oil; process until mixture forms paste. 2 Combine sweet potatoes, broth, chickpeas, tomatoes with juice, okra and spice mixture in KitchenAid Multi-Cooker. Cover and bring to a boil on Sauté setting. 3 Reduce heat to Simmer setting; simmer, covered, 5 minutes. Remove cover; increase heat to Boil/Steam setting. Cook 0 minutes or until sweet potatoes are tender. 4 Meanwhile, heat remaining tablespoon olive oil in medium saucepan over medium heat. Add green onions; sauté 4 minutes. Add water, remaining ¼ teaspoon salt and saffron. Bring to a boil; stir in couscous. Remove from heat. Cover; let stand 5 minutes. Fluff with fork. Serve stew over couscous with hot pepper sauce. Makes 4 servings 58 Stews and Chilis Stews and Chilis 59
32 Entrées Cauliflower and Potato Masala 62 Asparagus Parmesan Risotto 64 Pot Roast Carbonnade 66 Beef Stroganoff 68 Five Mushroom Risotto 70 Stout Pulled Pork Sandwiches 72 Jambalaya 74 Coconut Curry Shrimp and Vegetables 76 Soba Stir-Fry 78 Classic Bolognese Sauce with Orecchiette Pasta 80 Kielbasa, Cabbage and Onions 82 Chicken Cassoulet 84 Risotto alla Milanese 86 Lamb Tagine with Saffron Couscous 88 Steamed Fish Fillets in Fresh Cilantro Chutney 90 Kung Pao Chicken 92
33 Cauliflower and Potato Masala 2 tablespoons vegetable oil teaspoon minced garlic teaspoon finely chopped fresh ginger teaspoon salt teaspoon whole cumin seed teaspoon ground coriander 2 cups chopped fresh tomatoes head cauliflower (about 4 pounds), broken into small florets 8 ounces medium red potatoes, peeled and cut into wedges 2 cup water 2 teaspoon garam masala* 2 tablespoons chopped fresh cilantro *Available at well-stocked supermarkets, specialty stores and Indian markets. Heat oil in KitchenAid Multi-Cooker on Sauté setting. Add garlic, ginger, salt, cumin and coriander; sauté about 30 seconds or until fragrant. 2 Add tomatoes; sauté minute. Add cauliflower, potatoes and water; mix well. Reduce to Boil/Steam setting; cover and cook 30 to 45 minutes or until vegetables are tender. 3 Stir in garam masala; mix well. Sprinkle with cilantro just before serving. Makes 6 servings 62 Entrées
34 Asparagus Parmesan Risotto 5 2 cups vegetable broth 8 teaspoon salt 4 tablespoons butter, divided 3 cup finely chopped onion 2 cups uncooked arborio rice 2 3 cup dry white wine 2 2 cups fresh asparagus pieces (about inch long) 2 3 cup frozen peas cup grated Parmesan cheese salt and freshly ground black pepper Bring broth and 8 teaspoon salt to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm. 2 Set KitchenAid Multi-Cooker to Risotto setting. Add 3 tablespoons butter; melt on Risotto/Step. Add onion; cook 2 minutes or until onion is soft, stirring with KitchenAid Stir Tower on low speed. Add rice; cook 2 minutes. Add wine; cook 2 minutes or until wine is absorbed. 3 Press button for Risotto/Step 2. Add ½ cup hot broth; cook until broth is absorbed, stirring with Stir Tower on low speed. Continue adding cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total. Add asparagus and peas; cover and cook 5 minutes or until asparagus is tender. 4 Remove Stir Tower and turn Multi-Cooker to Keep Warm. Stir in remaining tablespoon butter and cheese; season with salt and pepper. Let stand about 0 minutes or until cheese and butter are melted. Makes 4 servings 64 Entrées
35 Pot Roast Carbonnade 6 thick slices applewood-smoked bacon (about 6 ounces), cut into 2-inch pieces 2 tablespoons all-purpose flour 3 4 teaspoon salt 2 teaspoon freshly ground black pepper beef chuck arm pot roast (about 3 pounds bone-in), cut into pieces to fit if necessary 2 large onions (about 2 pounds), thinly sliced 2 tablespoons packed brown sugar 3 4 cups beef broth bottle (2 ounces) light-colored beer 2 teaspoons dried thyme 2 bay leaves Hot cooked red potatoes and carrots (optional) Preheat KitchenAid Multi-Cooker to Sauté setting. Add bacon; cook about 0 minutes or until crisp. Remove bacon to paper towellined plate with slotted spoon, reserving drippings in Multi-Cooker. Crumble bacon; set aside. 2 Combine flour, salt and pepper in small bowl; spread on large plate or sheet of waxed paper. Roll roast in flour mixture to coat well. Brown roast in drippings in Multi-Cooker on Sauté setting about 4 to 5 minutes per side. Transfer to plate. 3 Add onions to Multi-Cooker; cover and cook 0 minutes, stirring once. Uncover; sprinkle with brown sugar. Cook about 5 minutes or until golden brown, stirring frequently. 4 Add broth, beer, thyme and bay leaves to Multi-Cooker; cover and bring to a boil. Return roast with any accumulated juices to Multi-Cooker. Reduce heat to Slow Cooker Low setting. Cover and cook about 3 hours or until roast is fork-tender. 5 Transfer roast to cutting board; tent with foil. Remove and discard bay leaves from Multi-Cooker. Skim fat from juices with large spoon. Place half of juice mixture in food processor; process until smooth. Repeat with remaining juice mixture; return mixture to Multi-Cooker. Stir reserved bacon into sauce; cook on Boil/Steam setting until heated through. 6 Discard bone from roast; carve roast into ¼-inch-thick slices. Spoon sauce over roast. Serve with potatoes and carrots, if desired. Makes 8 servings 66 Entrées Entrées 67
36 Beef Stroganoff 4 cup all-purpose flour 2 teaspoon salt 4 teaspoon freshly ground black pepper 4 pounds beef tenderloin steaks or tenderloin tips, cut into 23 2-inch strips 4 tablespoons butter, divided 3 4 cup chopped onion 2 ounces button mushrooms, sliced can (0 2 ounces) condensed beef broth 2 tablespoons tomato paste tablespoon Worcestershire sauce cup sour cream, at room temperature Hot cooked egg noodles (optional) Chopped fresh chives (optional) Combine flour, salt and pepper in large resealable food storage bag. Add half of beef. Seal bag; shake to coat. Shake off excess flour. Repeat with remaining beef. 2 Melt tablespoon butter in KitchenAid Multi-Cooker on Sauté setting. Add half of beef; sauté about 5 minutes or until browned on all sides. Do not overcook. Transfer to medium bowl. Repeat with tablespoon butter and remaining beef; transfer to same bowl. Set aside. 3 Melt remaining 2 tablespoons butter in Multi-Cooker. Add onion; cook 2 minutes, stirring occasionally. Add mushrooms; sauté 0 to 3 minutes or until liquid is absorbed and mushrooms are lightly browned. 4 Stir in broth, tomato paste and Worcestershire; bring to a boil, scraping up any browned bits from bottom of Multi-Cooker with wooden spoon. Stir in beef and any accumulated juices. 5 Reduce heat to Simmer setting. Cover and cook about 0 minutes or until sauce is thickened and meat is tender. Stir in sour cream; heat through. Do not boil. Serve over egg noodles and sprinkle with chives, if desired. 68 Entrées Makes 4 servings
37 Five Mushroom Risotto 8 cups vegetable broth 2 tablespoons olive oil 4 tablespoons butter, divided 2 shallots, minced 4 cups coarsely chopped shiitake, chanterelle, portobello, oyster and button mushrooms (about 3 4 cup each) 3 4 teaspoon salt 3 cup fresh Italian parsley, minced 2 cups uncooked arborio rice 2 cup dry white wine cup heavy cream 2 cup grated Parmesan cheese salt and freshly ground black pepper Bring broth to a boil in large saucepan over medium-high heat. Reduce heat to low; keep warm. 2 Set KitchenAid Multi-Cooker to Risotto setting. Add olive oil and 2 tablespoons butter; heat on Risotto/Step until mixture is bubbly. Add shallots; cook 30 seconds or just until beginning to brown, stirring with KitchenAid Stir Tower on low speed. Add mushrooms and 3 4 teaspoon salt; cook 8 to 0 minutes or until mushrooms have softened and reduced their volume by half. Stir in parsley; cook to 2 minutes. Transfer mushroom mixture to bowl. 3 Heat remaining 2 tablespoons butter in Multi-Cooker. Add rice; cook 2 to 3 minutes or until edges of rice become translucent, stirring with Stir Tower on low speed. 4 Press button for Risotto/Step 2. Add wine; cook until wine is absorbed. Add cup broth; cook until absorbed. Continue adding cup broth at a time, cooking and stirring after each addition until broth is absorbed. Add mushroom mixture with last cup of broth; cook and stir until broth is absorbed and rice is creamy. 5 Turn off heat; add cream and cheese, stirring until cheese is melted. Season with additional salt and pepper. Makes 6 servings 70 Entrées Entrées 7
38 Stout Pulled Pork Sandwiches 2 tablespoons coarse salt 2 tablespoons packed brown sugar 2 tablespoons paprika teaspoon ground mustard teaspoon freshly ground black pepper boneless pork shoulder roast (about 3 pounds) bottle (2 ounces) stout 2 cup cider vinegar 6 to 8 sandwich rolls, split 3 4 cup barbecue sauce Preheat KitchenAid Multi-Cooker to Slow Cooker High setting. Combine salt, brown sugar, paprika, mustard and pepper in small bowl; mix well. Rub all over roast. 2 Place pork in Multi-Cooker. Add stout and vinegar. Cover and cook 3 to 3 2 hours or until roast is fork-tender. Turn off heat and let stand 5 to 30 minutes or until cool enough to handle. 3 Shred pork using two forks. Serve warm on rolls with barbecue sauce. Makes 6 to 8 servings 72 Entrées
39 Jambalaya package (2 ounces) andouille sausage, sliced cup chopped onion cup chopped green bell pepper 2 cloves garlic, minced 2 cups uncooked rice 2 cups chicken broth bottle (2 ounces) lager or other light-colored beer can (about 4 ounces) diced tomatoes teaspoon Cajun seasoning pound medium raw shrimp, peeled and deveined Chopped fresh parsley (optional) Hot pepper sauce (optional) Preheat KitchenAid Multi-Cooker on Sauté setting. Add sausage; sauté 2 minutes or until browned. Add onion, bell pepper and garlic; sauté 2 to 3 minutes or until tender. Stir in rice, broth, beer, tomatoes and Cajun seasoning. Cover and bring to a boil on Boil/Steam setting. 2 Reduce heat to Simmer setting; simmer, covered, 20 minutes, stirring occasionally. 3 Add shrimp; cook about 5 minutes or until shrimp turn pink and opaque. Sprinkle with parsley and hot pepper sauce, if desired. Makes 6 to 8 servings 74 Entrées
40 Coconut Curry Shrimp and Vegetables 2 tablespoons vegetable oil cup sliced mushrooms cup sliced carrots cup broccoli florets cup red bell pepper strips 2 large shallots, finely chopped 4 teaspoons minced garlic 2 tablespoons all-purpose flour 4 teaspoons curry powder 2 teaspoon salt 2 teaspoon ground red pepper 2 cups chicken broth cup coconut milk 2 ounces medium raw shrimp, peeled and deveined Juice of lime Heat oil in KitchenAid Multi-Cooker on Sauté setting. Add mushrooms; cook 6 to 8 minutes or until liquid from mushrooms evaporates and vegetables are softened, stirring with KitchenAid Stir Tower on low speed. Add carrots; cook 2 minutes. Add broccoli, bell pepper, shallots and garlic; cook 5 minutes. Stir in flour, curry powder, salt and red pepper; cook minute. 2 Stir in broth and coconut milk; cook about 3 minutes or until vegetables are almost tender and sauce begins to thicken, stirring constantly with Stir Tower on low speed. Stir in shrimp; cover and cook 4 to 6 minutes or until shrimp are pink and opaque and vegetables are crisp-tender. Stir in lime juice. Makes 4 to 5 servings Serving Suggestion: Serve with hot cooked basmati rice, chopped peanuts, golden raisins, mango chutney and/or chopped fresh cilantro. 76 Entrées
41 Soba Stir-Fry 8 ounces uncooked soba (buckwheat) noodles tablespoon olive oil 2 cups sliced shiitake mushrooms (about 4 ounces) medium red bell pepper, cut into thin strips 2 whole dried red chiles or ¼ teaspoon red pepper flakes clove garlic, minced 2 cup vegetable broth 2 tablespoons tamari or soy sauce tablespoon rice wine or dry sherry 2 teaspoons cornstarch 2 cups shredded napa cabbage package (4 ounces) firm tofu, drained, pressed and cut into -inch cubes 2 green onions, thinly sliced Cook noodles according to package directions. Do not overcook. Drain and set aside. 2 Heat oil in KitchenAid Multi-Cooker on Sauté setting. Add mushrooms; cook 3 minutes, stirring with KitchenAid Stir Tower on low speed. Add bell pepper, dried chiles and garlic; cook about 3 minutes or until mushrooms are tender. 3 Whisk broth, tamari and rice wine into cornstarch in small bowl until smooth; add to Multi-Cooker. Add cabbage; cover and cook 3 to 5 minutes or until cabbage is wilted and sauce is thickened, continuing to stir with Stir Tower on low speed. 4 Remove Stir Tower. Fold in tofu and noodles with wooden spoon; toss gently until heated through. Sprinkle with green onions. Serve immediately. Makes 4 servings 78 Entrées
42 Classic Bolognese Sauce with Orecchiette Pasta 2 tablespoons olive oil medium onion, finely chopped medium carrot, finely chopped stalk celery, finely chopped 2 cloves garlic, minced pound ground beef teaspoon salt, divided 2 teaspoon freshly ground black pepper, divided cup dry white wine cup milk 8 teaspoon ground nutmeg can (about 28 ounces) whole tomatoes, undrained, chopped package (6 ounces) uncooked orecchiette pasta 2 cup grated Parmesan cheese Heat oil in KitchenAid Multi-Cooker on Sauté setting. Add onion; sauté 5 minutes or until translucent. Add carrot, celery and garlic; sauté 5 to 7 minutes or until softened. 2 Add ground beef, 2 teaspoon salt and 4 teaspoon pepper; cook 7 minutes or until no longer pink, stirring to break up meat. Add wine; cook 0 minutes, stirring occasionally. Slowly pour in milk, stirring constantly. Stir in nutmeg; cook 0 minutes or until most of liquid has evaporated, stirring occasionally. 3 Add tomatoes with juice; bring to a boil. Reduce heat to Simmer setting; simmer, uncovered, 2 hours. Stir in remaining 2 teaspoon salt and 4 teaspoon pepper. 4 Cook pasta according to package directions; drain. Combine pasta and sauce in large bowl; toss to coat. Top with cheese just before serving. Makes 4 to 6 servings 80 Entrées
43 Kielbasa, Cabbage and Onions 2 tablespoons olive oil 3 4 to pound kielbasa, cut in half lengthwise then cut diagonally into 3 4-inch slices onion, thinly sliced 2 teaspoons fennel seeds teaspoon caraway seeds clove garlic, minced 2 cup water pound cabbage, thinly sliced (about 6 cups) 2 pounds red potatoes (4 medium), cut into 3 4-inch pieces bottle (2 ounces) lager or other light-colored beer tablespoon coarse ground mustard 2 teaspoons salt 2 teaspoon freshly ground black pepper Heat oil in KitchenAid Multi-Cooker on Sauté setting. Add kielbasa; cook 5 minutes or until browned, stirring occasionally with KitchenAid Stir Tower. Transfer to plate with slotted spoon. 2 Add onion, fennel seeds, caraway seeds and garlic to Multi-Cooker; cook 2 to 3 minutes or until onion is translucent, stirring with Stir Tower on low speed. Stir in water, scraping up browned bits from bottom with spatula. Reduce heat to Boil/Steam setting. Add cabbage; cover and cook until wilted about 0 minutes, stirring with Stir Tower every 2 minutes. 3 Add potatoes and kielbasa to Multi-Cooker. Stir in beer, mustard, salt and pepper. Cover and cook 25 to 30 minutes or until potatoes are tender, stirring with Stir Tower every 5 minutes. Makes 6 servings 82 Entrées
44 Chicken Cassoulet 4 slices bacon, cut into -inch pieces tablespoon olive oil 4 cup all-purpose flour 2 teaspoons salt, divided 4 teaspoon freshly ground black pepper 3 4 pounds bone-in chicken pieces 2 chicken sausages (2 4 ounces each), cooked and cut into 4-inch pieces medium onion, chopped 2 cups diced red and green bell peppers 2 cloves garlic, minced teaspoon dried thyme teaspoon dried rosemary 2 cup dry white wine 2 cans (about 5 ounces each) cannellini or Great Northern beans, rinsed and drained Preheat KitchenAid Multi-Cooker on Sauté setting. Add bacon; cook 0 minutes or until crisp, stirring with KitchenAid Stir Tower on low speed. Transfer to paper towel-lined plate with slotted spoon. Remove Stir Tower. Add olive oil to drippings in Multi-Cooker. 2 Combine flour, 2 teaspoon salt and black pepper in shallow bowl. Coat chicken pieces with flour mixture; shake off excess. Brown chicken in batches on Sear setting; reduce heat to Sauté setting if chicken begins to burn. Transfer to plate. 3 Reduce heat to Sauté setting. Add sausages, onion, bell peppers, garlic, thyme and rosemary; sprinkle with remaining teaspoon salt. Cook 5 minutes or until softened, stirring with Stir Tower on low speed and adding additional olive oil as needed to prevent sticking. Remove Stir Tower. Stir in wine, scraping up browned bits from bottom of Multi-Cooker with spatula. Top with chicken and bacon. 4 Cover and cook on Slow Cooker High setting 20 minutes; stir in beans. Cover and cook 20 minutes or until chicken is cooked through (65 F), stirring gently twice. Makes 6 servings 84 Entrées Entrées 85
45 Risotto alla Milanese 4 teaspoon saffron threads 4 cups chicken or vegetable broth 4 tablespoons butter, divided large onion, chopped 2 cups uncooked arborio rice 2 cup dry white wine 2 teaspoon salt dash freshly ground black pepper 4 cup grated Parmesan cheese Chopped fresh parsley (optional) Crush saffron to a powder; place in glass measuring cup. 2 Bring broth to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm. Stir 2 cup broth into saffron to dissolve; set aside. 3 Set KitchenAid Multi-Cooker to Risotto setting. Add 3 tablespoons butter; melt on Risotto/Step. Add onion; cook 5 minutes or until onion is soft, stirring with KitchenAid Stir Tower on low speed. Add rice; cook 2 minutes. Stir in wine, salt and pepper; cook 3 to 5 minutes until wine is absorbed. 4 Press button for Risotto/Step 2. Add ½ cup broth; cook until broth is absorbed, stirring with Stir Tower on low speed. Add saffron broth; cook until absorbed. Continue adding 2 cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total. 5 Turn off heat. Stir in remaining tablespoon butter and cheese. Sprinkle with parsley, if desired. Serve immediately. Makes 6 to 8 servings 86 Entrées
46 Lamb Tagine with Saffron Couscous tablespoon olive oil 2 pounds boneless lamb shoulder or leg, cut into 2-inch cubes 3 medium onions, cut into eighths 3 cloves garlic, minced 2 teaspoons ground ginger 2 teaspoons ground cinnamon teaspoon freshly ground black pepper 4 4 cups water, divided can (about 4 ounces) diced tomatoes small butternut squash, peeled and cut into -inch pieces can (about 5 ounces) chickpeas, rinsed and drained medium zucchini, halved and sliced crosswise into -inch pieces cup (5 2 ounces) chopped pitted prunes 3 4 teaspoon salt, divided tablespoon butter 4 teaspoon saffron threads, crushed or dash of powdered saffron 0 ounces ( 2 cups) uncooked couscous 4 cup chopped fresh cilantro Heat oil in KitchenAid Multi-Cooker on Sauté setting. Brown lamb on all sides in two batches, stirring with KitchenAid Stir Tower on low speed. Transfer to bowl. 2 Add onions, garlic, ginger, cinnamon and pepper; cook 30 seconds or until spices are fragrant, stirring with Stir Tower on low speed. Remove Stir Tower. Stir in lamb and any accumulated juices, 2 cups water and tomatoes, scraping up any browned bits from bottom with wooden spoon. Cover and bring to a boil. Reduce heat to Slow Cooker High setting; cook hour. 3 Stir in squash; cover and cook 30 minutes adding additional water, if needed. Add chickpeas, zucchini, prunes and 2 teaspoon salt; cook 20 minutes or until lamb is tender. Remove cover; simmer until broth is slightly thickened. 4 Combine remaining 2 4 cups water, butter, remaining 4 teaspoon salt and saffron in small saucepan. Bring to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous with fork. Serve lamb and vegetables over couscous; sprinkle with cilantro. Makes 6 servings 88 Entrées Entrées 89
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