Light Marinara Sauce; Romesco Sauce - Cuisinart SBC-1000C Instruction Booklet

1. Put the walnuts in the blender jar. Run on speeds 1 to 3 for
about 10 to 15 seconds, or until finely chopped.
2. With the unit running on speed 1. Carefully remove the
measuring cup from the cover of the blender. Gradually add
the garlic and parsley through the lid opening. Let run until
roughly chopped, stopping to scrape down the sides of the
jar as necessary.
3. Add the Parmesan, salt, pepper and zest. Pulse 3 to 4 times
to mix. Add the lemon juice and blend on speed 1. Remove
the measuring cup and slowly pour ½ cup of the olive oil,
using a liquid measuring cup, through the lid opening while
the mixer is running. Scrape down as necessary and let run
until desired consistency. Add remaining oil for thinner
consistency.
4. To store, transfer to a glass jar or bowl, tap to remove all air
bubbles, and even out the surface. Float a layer of olive oil on
top; cover with plastic wrap and refrigerate. The pesto will
keep for 5 days in the refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon [15 mL]):
Calories 78 (82% from fat) • carb. 2g • pro. 1g • fat 8g • sat. fat 1g
• chol. 1mg • sod. 46mg • Calc. 23mg. • fiber 0g

Light Marinara Sauce

This versatile sauce is so easy to make, and it freezes well too!
Makes about 4 cups (1 L)
1 tablespoon (15 mL) extra virgin olive oil
5 garlic cloves
½ small onion, cut into ½-inch (1.3 cm) pieces
¼ teaspoon (1 mL) kosher salt, divided
1 can (28-ounce) whole plum tomatoes in purée
½ teaspoon (2 mL) freshly ground black pepper
½ teaspoon (2 mL) dried oregano
1 to 2 tablespoons (15 - 30 mL) granulated sugar
6 large leaves fresh basil, torn into small pieces
1. Put the oil into the blender jar. Cover and set timer for 10
minutes and temperature on Medium. Once oil is hot, add the
garlic and onion. Stir a few times to coat with the oil and to
break up. Leave to sauté stirring occasionally.
2. Once time expires, add the remaining ingredients and set
timer for 10 minutes and temperature on High. Once the
mixture comes to a boil, Set timer for 30 minutes and
temperature on Medium. Remove the measuring cup from
the lid while cooking. Be sure to replace to stir occasionally
while cooking.
3. Once the time has expired, blend on speed 1 for 30 seconds,
or until desired consistency. If a chunkier-style sauce is
desired, pulse to blend.
4. Taste and adjust seasoning as desired.
Note: If a thicker sauce is desired once blended, simmer for
additional time with measuring cup removed, until desired
consistency is achieved.
Nutritional information per serving (¼ cup [50 mL]):
Calories 26 (30% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 141mg • calc. 11mg • fiber 1g

Romesco Sauce

This sauce of Spanish origin is delicious served with grilled
chicken, vegetables, or even grilled seafood.
Makes about 3½ cups (875 mL)
1 tablespoon (15 mL) extra virgin olive oil
2 shallots, cut into ½-inch (1.25 cm) pieces
6 garlic cloves
2 ∕ cup (150 mL) almonds, toasted
3
2 cups (500 mL) white bread, crust removed
and cut into ½-inch (1.3 cm) pieces
(about 2 standard slices)
1 can (28-ounce) whole plum tomatoes, drained
2 roasted red peppers
¼ cup (50 mL) sherry vinegar
¼ cup (50 mL) sherry
½ cup (125 mL) chicken or vegetable broth
1 teaspoon (5 mL) smoked paprika
1 teaspoon (5 mL) kosher salt
¼ teaspoon (1 mL) freshly ground black pepper
1. Put the oil into the blender jar. Cover and set timer for 5
minutes and temperature on Medium. Once hot, add the
shallots and garlic, stirring frequently until softened.
2. Once time expires and the vegetables are soft, add the
almonds. Blend on speeds 1 to 2 for about 10 to 15 seconds,
or until chopped. Add the remaining ingredients in the order
listed. Set timer for 15 minutes and temperature on Medium.
3. Once unit shuts off, blend starting on speed 1 and gradually
raising to speed 4 until fully puréed, about
1 minute.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (¼ cup [50 mL]):
Calories 90 (45% from fat) • carb. 8g • pro. 3g • fat 5g • sat. fat 0g
• chol. 0mg • sod. 352mg • calc. 38mg • fiber 1g
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