Spinach Dal; Dressings And Sauces; Basic Vinaigrette; Walnut-Parsley Pesto - Cuisinart SBC-1000C Instruction Booklet

Spinach Dal

A traditional Indian spiced dish based on lentils.
Each version is different depending on ingredients
and spices used. This one adds spinach at the end
for some colour and extra nutrients.
Makes about 5 cups (1.25 L)
1 tablespoon (15 mL) ghee* or butter
1 ½-inch (1.3 cm) piece fresh ginger, peeled and halved
1 small onion, cut into ½-inch (1.3 cm) pieces
½ jalapeño, seeded and cut into ½-inch (1.3 cm) pieces
2 garlic cloves
½ teaspoon (2 mL) ground cumin
1 teaspoon (5 mL) garam masala**
pinch turmeric
¾ teaspoon (3.75 m) kosher or sea salt
3 cups (750 mL) water
1½ cups (375 mL) dried red lentils
1 small dried chile, left whole
4 ounces (115 g) fresh spinach
1. Put the ghee or butter into the blender jar. Set timer for 30
minutes and temperature on Medium. Once the ghee or
butter begins to melt, add the ginger, onion, jalapeño and
garlic. Cover and stir using about 10 quick bursts to break
up. Once vegetables have softened, add the cumin, garam
masala, turmeric and salt; stir a few times to combine and to
coat the sautéed vegetables. Scrape down the sides of the
jar if needed. Once 15 minutes remain, switch to Low,
allowing flavors to develop. Stir every few minutes.
2. Once time expires, add the water and stir once to combine.
Add the lentils and chile. Set timer for 8 to 10 minutes and
temperature on High. Once mixture comes to a boil, Set timer
for 20 minutes and temperature on Medium.
3. Once time expires, remove the chile with a wooden spoon
and stir in the spinach in two batches.
4. Taste and adjust seasoning as desired.
*Ghee is an Indian clarified butter found in the specialty food
section of supermarkets or health food stores.
**Garam masala is a blend of Indian spices. It can be
purchased in Indian markets and most grocery stores.
Nutritional information per serving (1 cup [250 mL]):
Calories 250 (13% from fat) • carb. 38g • pro. 17g • fat 4g • sat. fat 1g
• chol. 6mg • sod. 382mg • calc. 60mg • fiber 10g

Dressings and Sauces

Basic Vinaigrette

This simple vinaigrette is perfect over a salad of mixed greens and
fresh vegetables. Substituting 1½ teaspoons (7 mL) of herbes de
Provence for the combined basil/thyme/marjoram is an easy way
to change it up a bit, and saves on the amount of dried herbs you
need to have on hand.
Makes about 1 cup (250 mL)
¼ cup (50 mL) red wine vinegar
1 teaspoon (5 mL) Dijon-style mustard
¼ cup (50 mL) fresh parsley
½ teaspoon (2 mL) dried basil
½ teaspoon (2 mL) dried thyme
¼ teaspoon (1 mL) dried tarragon
¼ teaspoon (1 mL) ground white pepper
½ teaspoon (2 mL) kosher salt
¾ cup (175 mL) extra virgin olive oil
1. Put the vinegar, mustard, parsley, spices and salt into
blender jar. Blend on speed 1 until combined, and parsley is
finely chopped, about 10 seconds (stopping to scrape down
the sides of the jar as necessary).
2. Once the mixture is combined, carefully remove the
measuring cup from the cover of the blender. Blend on speed
1 and slowly add the oil through the lid opening. The process
should take about 2½ minutes.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon [15 mL]):
Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g

Walnut-Parsley Pesto

This recipe is a fresh alternative to traditional pesto, especially in
the cooler months, when basil is not as plentiful.
Makes about 1¼ cups (300 mL)
½ cup (125 mL) walnuts, lightly toasted
1 garlic clove
2 cups (500 mL) loosely packed fresh parsley
(about 1 small bunch)
¼ cup (50 mL) grated Parmesan
¼ teaspoon (1 mL) kosher or sea salt
pinch freshly ground black pepper
½ teaspoon (2 mL) lemon zest
1½ teaspoons (7 mL) fresh lemon juice
½ to ¾ cup (125 - 175 mL) extra virgin olive oil, divided
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