Cuisinart DLC-2ABY Series Instruction And Recipe Booklet page 7

Starting
Food
Age
6 to 8
Carrots
months
8 to 10
Cauliflower
months
Chicken
6 to 8
(dark meat) months
Chicken/Turkey
6 to 8
(breast) months
8 to 10
Fennel
months
12
Fish
months +
4 to 6
Green Beans
months
6 to 8
Green Peas
months
Amount
Steam at least 20 minutes, until completely fork tender . Process,
6 oz . carrots peeled and cut into alternating between Chop and Grind . Add reserved cooking liquid
½-inch pieces (about 1¼ cups) (1 tablespoon at a time) and continue to process until desired
consistency is achieved, about 40 to 50 seconds .
Steam at least 15 minutes until completely fork tender . Process,
alternating between Chop and Grind, for about 10 seconds . Add
8 oz . of florets cut into 1½-inch
reserved cooking liquid (1 tablespoon at a time) and continue to
pieces
process until desired consistency is achieved, about 25 to 30
seconds .
Bring to a boil in just enough water to cover . Simmer until chicken
is completely soft and falling off the bone, at least 1 hour . Carefully
½ lb . thighs or legs, skin remove and discard all bones, put meat into work bowl and pulse
removed to break up . Process, alternating between Chop and Grind for
about 30 seconds . Scrape bowl and add liquid (1 tablespoon at a
time) until desired consistency is achieved .
Steam at last 15 minutes so that it is cooked through and moist .
1 boneless, skinless breast Let cool slightly and then cut into 1-inch pieces . Pulse first and
(about 6 to 8 oz .) cut in half to fit then process by alternating between Chop and Grind for about 30
steaming basket seconds . Scrape bowl and add liquid (1 tablespoon at a time) until
desired consistency is achieved, about 40 to 60 seconds .
Steam at least 12 minutes, until completely fork tender . Process by
2 cups (1 large or 2 small bulbs)
pulsing 2 to 3 times, then chop continuously for about 60 seconds .
thinly sliced, tough outer parts
Scrape bowl once during process time until a smooth purée is
removed
achieved .
Steam for about 10 to 25 minutes depending on type of fish and
thickness of fillet (salmon will take longer than fillet of sole) . Pulse
to break up, then process by alternating between Chop and Grind
½ lb . fillet – salmon or white fish
for 10 seconds . Scrape bowl and add reserved cooking liquid
(1 tablespoon at a time) while chopping, until desired consistency
is achieved .
Steam at least 20 minutes, until completely fork tender . Pulse
8 oz . of beans washed, ends 2 to 3 times and then process, alternating between Chop and
trimmed and cut into 1-inch Grind . Scrape the sides of bowl and chop again, adding reserved
pieces (about 2 cups) cooking liquid (1 tablespoon at a time) until desired consistency is
achieved .
Steam for at least 15 minutes until completely fork tender . Pulse
1¾ cups (8 oz .) frozen green to mash and add then chop, adding 1 to 2 tablespoons of cooking
peas liquid at a time until desired consistency is achieved, about 45 to
60 seconds .
Preparation
6
Approx. Nutritional
Yields Value
High in vitamin A,
½ cup
beta carotene
High in folate and
¾ cup
vitamin C
Vitamin A, B3,
folate, some
1 cup
vitamin C, iron
and essential
amino acids
B vitamins,
phosphorous,
¾ cup
potassium, iron
and essential
amino acids
Vitamin C,
²∕ ³ cup
potassium, calcium
Omega 3 and 6
fatty acids
Salmon – vitamin A,
folate, B12,
1¼ cups
calcium,
phosphorous,
potassium
and selenium
Beta carotene,
¾ cup
vitamin A, calcium
Vitamin A, lutein,
7 oz .
folate