Cuisinart TOB-195 Series - Manual (Page 18)

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peppers begins to peel off . Remove from
oven and reserve in a medium sized bowl .
While the vegetables are roasting, cut the
tops off of the remaining peppers, and clean
out the seeds . Trim the bottom of the
peppers if necessary, so that each one
stands evenly on a plate . Place peppers
lying down in the baking pan . Once roasted
vegetables are finished, broil peppers in
toaster oven for about 10 to 15 minutes, until
slightly blackened but not too soft .
While the peppers are roasting, toss the
reserved vegetables with the basil, parsley,
couscous, and 1 cup of feta .
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers . Top each stuffed pepper
with 2 tablespoons of feta . Return to oven
and broil for 10 minutes, or until feta has
browned slightly .
Serve immediately .
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g
• sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg
• fiber 5g
Roasted Root Vegetables
These vegetables are easy to prepare and
complement many meat dishes .
Makes 4 servings
2 tablespoons olive oil
½ pound small red potatoes*
½ cup peeled baby carrots
1 medium red onion, peeled, cut into
1-inch pieces
1 large yam, peeled, cut into ½-inch
pieces
1 teaspoon dried rosemary
¼ teaspoon coarsely ground black
pepper
¼ teaspoon kosher salt
Place rack in the Cuisinart ® Exact Heat ™
Convection Toaster Oven Broiler in position
A and preheat oven to 450ºF on the Bake or
Convection Bake setting . Add oil to an 11 x
7-inch baking pan and add red potatoes,
carrots and onion . Toss gently to coat evenly
with oil . Place in oven and bake for 10
minutes, stirring occasionally . Add yam
pieces and bake, stirring occasionally, until
vegetables are golden brown and soft but
not mushy, about 25 more minutes . Sprinkle
with rosemary, pepper and salt; toss to coat .
*Select small potatoes that are about 1 inch
in diameter . If not available, cut large
potatoes into 1-inch pieces .
Nutritional information per serving:
Calories 147 (43% from fat) • carb. 19g • pro. 2g • fat 7g
• sat. fat 1g • chol. 0mg • sod. 135mg
• calc. 33mg • fiber 6g
Baked Potatoes
The Cuisinart ® Exact Heat ™ Convection
Toaster Oven Broiler makes perfect baked
potatoes with a fluffy interior and a crisp,
papery skin .
Makes 4 servings
4 Idaho potatoes (6 ounces each)
Place rack in the Cuisinart ® Exact Heat ™
Convection Toaster Oven Broiler in position
A and preheat oven to 400ºF on Bake or
Convection Bake setting . Meanwhile, wash
and dry potatoes . Cut several small slits in
the top of each potato . Place directly on
rack in preheated oven and bake until soft
and easily pierced with a sharp knife, about
45 to 60 minutes . Remove from oven . To
serve, pinch open the top, fluff the interior
with a fork and serve topped with butter or
margarine and sour cream, if desired .
Variation: Substitute sweet potatoes or
yams for Idaho potatoes .
Nutritional information per serving:
Calories 192 (0% from fat) • carb. 44g • pro. 4g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 13mg
Cuisinart Rolls
An exceptionally light texture and buttery
taste make these rolls a winner .
Makes 16 rolls
6 ounces evaporated skim milk
1 package active dry yeast
1½ tablespoons sugar