Triple Chocolate Shake; Creamy Greens Soup; Garden Vegetable Sauce - Cuisinart CPB-300C Instruction And Recipe Booklet

3. Adjust seasonings to taste and serve immediately.
Nutritional information per serving (16 ounces; 470 ml):
Chai Tea
Makes about 16 ounces (470 ml)
½ teaspoon (2 ml) whole black peppercorns
¼ teaspoon (1 ml) whole cloves
1 whole cinnamon stick
1 star anise pod
2½ cups (625 ml) half-and-half (for a non-dairy version, use
soy milk)
¾ cup (175 ml) water
½ teaspoon (2 ml) pure vanilla extract
1 ½ x ½-inch (1.25 cm x 1.25 cm) piece of fresh ginger, peeled
¼ teaspoon (1 ml) orange zest
6 black tea bags (Darjeeling or Ceylon is recommended)
2 tablespoons (15 ml) honey
1. Put the peppercorns, cloves, cinnamon stick and star anise into the chopping
cup fitted with the grinding blade. Pulse 2 to 3 times to chop on High, and
then process on High until finely ground, about 45 seconds. Reserve.
2. In a small saucepan set over medium-low heat, bring the half-and-half, water,
vanilla and ground spices to a boil. Once mixture comes to a boil, stir in the
ginger and orange zest. Let mixture simmer 10 to 15 minutes. Add the tea
and let simmer 5 to 6 minutes. Strain the mixture, squeezing all of the liquid
out of the tea bags, and then stir the honey into the strained liquid. If serving
as a hot tea, serve immediately.
3. If serving the chai as an iced beverage, first bring the tea to room tempera-
ture. Stir to combine and then fill one standard (12 to 14 cube) ice cube tray
erator until chai ice cubes are frozen (at least four hours, or overnight).
add the reserved chai. Fit with the blending blade. Run on High for about 25
to 30 seconds, or until homogenous. Serve immediately.
the next time.
Nutritional information per serving (16 ounces; 470 ml):
14
Café au Lait "Shake"
It's easy to make delicious and thick coffee beverages at home.
Plan ahead, as you need to make flavoured ice cubes.
Makes about 16 ounces (470 ml)
¾ cup (175 ml) heavy cream or half-and-half
1½ cups (375 ml) strongly brewed coffee, divided
1 tablespoon (15 ml) granulated sugar
1. Mix together the cream and ¾ cup (175 ml) of the coffee and pour into one
standard (12 to 14 cube) ice cube tray. Freeze.
ing coffee. Fit with the blending blade. Run on High until fully blended, about
20 seconds.
3. Serve immediately. It may be easier to scoop than pour.
freezer for the next time.
Nutritional information per serving (16 ounces; 470 ml):

Triple Chocolate Shake

The ultimate chocolate lover's milkshake.
Makes about 16 ounces (470 ml)
½ cup (125 ml) reduced-fat chocolate milk (if you do not have
chocolate milk on hand, you can substitute regular milk and
then add an additional tablespoon (15 ml) of chocolate syrup)
1½ cups (375 ml) premium chocolate ice cream
2 tablespoons (30 ml) chocolate syrup
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1. Put all of the ingredients into the travel cup in the order listed. Fit with the
blending blade.
2. Run on High for about 30 to 45 seconds, or until homogenous.
3. Serve immediately.
Nutritional information per serving (8 ounces; 235 ml):

Creamy Greens Soup

This earthy, nourishing soup is so delicious! Garnish with a dollop of crème
fraîche and a sprig of parsley.
Makes about 4 cups (1 L)
½ tablespoon (7 ml) extra virgin olive oil
1 tablespoon (15 ml) unsalted butter
2 small shallots (about 3 ounces; 90 ml) finely chopped
3 garlic cloves, crushed
1 small leek (about 2 ounces; 60 ml) white part only, sliced
10 ounces (295 ml) kale, hard stems discarded and roughly
chopped
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1 bunch Italian parsley, stems reserved for other use and
roughly chopped
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
3 cups (750 ml) vegetable broth
¼ cup (50 ml) heavy cream
1. Put the oil and butter in a large saucepan set over medium heat. Once butter
is melted add the shallots, garlic and leek. Sweat ingredients together so that
they gently sauté but do not pick up any color.
2. Add the kale, parsley, salt and pepper and stir to coat. Add the vegetable
broth and bring to a boil. Cover and reduce heat so that the soup is just
simmering. Simmer for about 30 minutes. Add the cream and continue
simmering uncovered for an additional 20 to 30 minutes.
3. Separate the solids from the liquids and put the liquids into the blender jar
fitted with the blending blade, followed by half of the solids. Run on Low and
blend for about 10 seconds. Add the remaining solids and increase to High
to thoroughly blend, about 45 seconds. Taste and adjust seasoning accord-
ingly.
Nutritional information per serving (1 cup; 250 ml):

Garden Vegetable Sauce

This all-purpose pasta sauce is a great way
to get your daily dose of vegetables.
Makes about 3 cups (750 ml)
1 tablespoon (15 ml) extra virgin olive oil
1 small onion, cut into ½-inch (1.25 cm) pieces
1 carrot, cut into ½-inch (1.25 cm) pieces
½ cup (125 ml) ½-inch (1.25 cm) cubed eggplant (not peeled)
1 celery stalk, cut into ½-inch (1.25 cm) pieces
2 garlic cloves, smashed
½ teaspoon (2 ml) sea or kosher salt, divided
½ teaspoon (2 ml) dried oregano
½ teaspoon (2 ml) dried basil
1 roasted red pepper, cut into 1-inch (2.5 cm) pieces
¼ cup (50 ml) dry white wine
1 tablespoon (15 ml) tomato paste
1 can (28-ounce; 830 ml) diced tomatoes with their juices
pinch freshly ground black pepper
1 tablespoon (15 ml) granulated sugar
1. Put the oil into a large saucepan set over medium heat. Once oil is hot, add
the onion, carrot, eggplant, celery, garlic and ¼ teaspoon (1 ml) salt. Sauté
ingredients together so that they gently sauté and turn slightly golden.
2. Add the oregano, basil, red pepper and wine. Cook until reduced by at least
half. Add the tomato paste, tomatoes, pepper and sugar. Bring to a boil, then
reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and
then simmer for an additional 15 to 20 minutes longer to thicken. Turn off
heat and let sit 5 minutes.
3. Strain the solids from the liquids and put ½ cup (125 ml) of the liquid into the
blender jar fitted with the blending blade. Add 2 cups (500 ml) of the cooked
vegetables. Pulse on High 4 times, and then run on High for 20 seconds. Add
an additional ¼ cup (50 ml) of liquid and the remaining vegetables. Pulse on
High 3 more times, and then run for about 15 seconds, or until smooth.
If you prefer a chunky sauce, do not process – rather, pulse until desired
consistency is achieved.
Nutritional information per serving (¼ cup; 50 ml):
15