Recipes - Cuisinart DLC-4CHBC - Food Chopper - 4 Cup Instruction/Recipe Booklet

RECIPES

Guacamole
This popular Mexican specialty is delicious with
chips and vegetable crudités, or as a topping
for grilled chicken or fish.
Makes about 2 cups (500 ml)
2 cloves garlic, peeled
3 green onions, trimmed and cut
into ½-inch (1.25 cm) pieces
1½ jalapeño peppers, cored, seeded and
cut into ½-inch (1.25 cm) pieces
3 ripe avocados, peeled, pitted, and
diced
3 tablespoons (45 ml) fresh lime juice
(juice of 1½ medium limes)
¾ teaspoon (3.75 ml) ground cumin
½ teaspoon (2 ml) ground coriander
¾ teaspoon (3.75 ml) kosher salt
¾ cup (175 ml) finely chopped tomatoes
Place the garlic, green onions and jalapeño peppers
in the work bowl. Pulse on Chop 10 times;
scrape the bottom and sides of the work bowl.
Add the avocados, lime juice, cumin, coriander
and salt. Pulse on Chop 10 times, then process
on Chop continuously for 15 seconds; scrape
the work bowl. Process on Chop for another 15
to 20 seconds until smooth and creamy.
Transfer to a serving bowl. Stir in chopped toma-
toes before serving.
Nutritional information per serving (3 tablespoons (45 ml) ):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fiber 4g

Tapenade
A favourite from the Provençal region of
France.
Makes about 1½ cups (375 ml)
2 cloves garlic, peeled
1½ anchovy fillets
1½ cups (375 ml) pitted niçoise or other
imported black olives
¼ cup (50 ml) drained and rinsed capers
2 tablespoons (30 ml) Dijon mustard
1½ tablespoons (25 ml) fresh lemon juice
(from ½ medium lemon)
1 tablespoon (30 ml) herbs de Provence
or thyme
¾ teaspoon (3.75 ml) freshly ground
black pepper
¼ cup (50 ml) + 2 tablespoons (30 ml)
extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovies, olives and capers;
pulse 10 times on Chop. Scrape the work bowl.
Add the mustard, lemon juice, herbs and pepper.
Process for 15 seconds on Chop; scrape the
work bowl. Process for an additional 15 seconds;
scrape the work bowl again then add the olive
oil. Process until a thick paste forms, about 20
to 30 seconds.
Store in an airtight container in the refrigerator
for up to a week.
Nutritional information per serving (2 tablespoons (30 ml) ):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fiber 1g
Hummus
Add a roasted red pepper and 1 teaspoon (5 ml)
of herbs de Provence for a variation.
Makes about 2 cups (500 ml)
⁄ cup (75 ml) loosely packed Italian pars
1
3
ley leaves
1 clove garlic, peeled
1 can (19 ounces) chickpeas, rinsed
and drained
2 tablespoons (30 ml) tahini*
2 tablespoons (30 ml) fresh lemon juice
¼ cup (50 ml) water
½ teaspoon (2 ml) ground cumin
¼ cup (50 ml) extra virgin olive oil
kosher salt and freshly ground black
pepper to taste
Insert metal blade. Add parsley to work
bowl. Process to chop, 5 seconds; remove
and reserve. With machine running, drop
garlic through feed tube. Process until finely
chopped, about 5 seconds. Add chickpeas,
tahini, lemon juice, water and cumin to work
bowl; process until smooth, 1½ to 2 minutes,
stopping to scrape work bowl as needed one
or two times. With the machine running, add
the olive oil in a steady stream and process
until the mixture is smooth and creamy.
Taste and season with kosher salt and freshly
ground pepper.
*Tahini is a sesame seed paste available in
most grocery stores.
Nutritional information per serving (2 tablespoons ( 30 ml) ):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fiber 2g