Stuffed Filet Of Sole; Red Beans And Rice - Cuisinart Stack5 GR-M3 Serie Manual De Instrucciones Y Libro De Recetas

Stuffed Fillet of Sole
Easy, yet elegant, this fish can be topped
with any light sauce. We love it plain with
lots of extra lemon!
Makes 6 stuffed fillets
8 ounces lump crabmeat
1 celery stalk, diced
2 scallions, thinly sliced
1 teaspoon fresh thyme leaves
1 tablespoon dry white wine
¼ cup lightly salted breadcrumbs
1 large egg, beaten
1 teaspoon kosher salt, divided
6 thin sole fillets, about 8 inches
long (any flat white fish fillets may
be substituted)
Freshly ground black pepper
Lemon wedges, for serving
Paprika, for garnish
1. Put crabmeat into a medium bowl. Pick
through and discard any shells. Add
diced celery, scallions, thyme, white
wine, breadcrumbs, egg and ½ teaspoon
of salt to the bowl. Gently combine and
reserve.
2. Add 3 cups of water to the baking
pan and then assemble the Cuisinart
Stack5 with the steaming rack.
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3. Place the sole fillets on a flat surface in
front of you. Sprinkle both sides of the
fish with remaining salt and a pinch of
pepper.
4. Place a heaping ¼ cup of the crabmeat
filling in the center of each fillet. Fold the
tail end of the fillet over the crab mixture
and continue rolling to tightly secure.
Place each fillet, seam side down, onto
the steam rack and cover. Select 400°F
and cook for about 8 minutes for the
water to come to a boil, and then lower
the temperature to 350°F.
5. Cook for a total 20 to of 25 minutes,
until fish flakes easily. (NOTE: The water
may boil over at around 18 minutes;
reduce the temperature to 200°F for the
remainder of cooking time.)
6. Serve immediately with plenty of lemon
wedges and a sprinkle of paprika.
Nutritional information per fillet: Calories 129 (23%
from fat) • carb. 5g • pro. 19g • fat 3g • sat. fat 1g
chol. 107mg • sod. 1042mg • calc. 68mg • fiber 0g

Red Beans and Rice

A blend of Latin and Caribbean flavors
makes a delicious version of rice
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
1 jalapeño, seeded and finely
chopped
4 stems fresh thyme
1 bay leaf
¾ teaspoon kosher salt, divided
1 ½-inch piece fresh ginger
½ teaspoon ground cinnamon
2¼ cups white rice
2 cans coconut milk
2½ cups chicken broth, low sodium
1 can (15 ounces) kidney beans,
drained
4 green onions, sliced into batons
for garnish
1. Assemble the Cuisinart
the baking pan and select 350°F. Add the
olive oil to the pan.
2. Once the oil is hot, add the chopped
garlic and jalapeño. Sauté 2 to 3 minutes,
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or until fragrant. Add the thyme, bay leaf,
½ teaspoon salt, ginger and cinnamon.
Stir to mix all ingredients well.
3. Stir in the rice to coat. Add the liquids,
turn the temperature up to 400°F
and cover. Once boiling, reduce heat
to 200°F, so the mixture is barely
simmering, and top with the lid. Continue
cooking the rice according to the
manufacturer's suggested time, about 20
to 25 minutes.
4. Stir in kidney beans and cover. Allow to
rest, about 10 minutes, before fluffing
and serving.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with green onions.
Nutritional information per serving (based on 1
cup):Calories 470 (21% from fat) • carb. 77g
pro. 18g • fat 11g • sat. fat 9g • chol. 0mg
sod. 420mg • calc. 141mg • fiber 13g
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and beans.
Makes about 10 cups
Stack5
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with
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