Sunbeam 08EM1 - Manual (Page 30)

57
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
58
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Vegetarian:
Chunky Vegetarian Chili
1 tablespoon olive oil
1
1 / 2 cups Vidalia onion, chopped (or other large, sweet yellow onion)
3 cloves garlic, minced
3 / 4 cup red bell pepper, chopped
1 / 2 cup green bell pepper, chopped
1 cups celery, chopped
1 28-ounce can whole tomatoes, undrained and chopped
1 16-ounce can stewed tomatoes, undrained
1 15-ounce can diced tomatoes, drained
1 15-ounce cans black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1
1 / 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
1 cup zucchini, chopped chunky
1 cup mushrooms, chopped chunky
1 package frozen corn kernels
1 / 4 cup sour cream for garnish (optional)
1 / 4 cup shredded Cheddar cheese for garnish (optional)
Prepared rice
1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to stoneware.
4. Add remaining ingredients, cover, and cook on LOW for 6-8 hours or
on HIGH for 5-7 hours.
5. Serve over white or brown rice and garnish with a dollop of sour
cream
and/or sprinkled with shredded cheese.
Serves 6-8
Main Courses
Beef:
Beef, Bacon, and Mushroom Stew (cont.)
2. In a large heavy skillet, pour 1 tablespoon of oil and set to medium
heat. Add bacon and cook until it just starts to brown. Remove bacon,
reserving bacon fat, and place bacon in the stoneware.
3. Salt and pepper the beef, and brown the meat, in batches if necessary,
until browned on all sides. Place meat in the stoneware.
4. Briefly sauté onions, carrots and mushrooms in reserved bacon fat until
lightly browned.
5. Add flour and sauté for 5 minutes on medium heat. Add vegetables to
the stoneware.
6. Stir in red wine, beef broth, and tomato paste. Cover; cook on LOW for
5-7 hours or on HIGH for 4-6 hours.
7. Cool and place in refrigerator overnight.
8. Set oven to 300ºF. Skim fat off top of dish and add fresh garlic and salt
and pepper to taste.
9. Place stoneware in the oven and cook until dish begins to simmer. Stir
and simmer for 5 minutes.
10. Garnish with parsley.
Serves 8
6 QT Smart-Set 08EM1.indd Sec1:57-Sec1:58 6 QT Smart-Set 08EM1.indd Sec1:57-Sec1:58 4/17/08 6:21:24 PM 4/17/08 6:21:24 PM