Basic Vinaigrette - Cuisinart CSB-79C Instruction Manual

¾ teaspoon (4 ml) kosher salt
Preheat oven to 450°F (230°C). Place peppers on a baking sheet and
roast until very dark and skin is coming away from the pepper, about 30
minutes. Place roasted peppers in a mixing bowl and cover with plastic
wrap in order for the skins to loosen about 15 minutes.
Insert the blade assembly in the prep bowl. Place the onion, garlic, and
jalapeño in the prep bowl and pulse approximately 8 times to a rough chop.
Peel the cooled peppers, discarding all skin, seeds, and stems. Place in
prep bowl and pulse 6 times to chop.
Place a 3½ quart (3.3 L) sauté pan over medium heat and add the
butter. Add the onion, garlic and jalapeño mixture and sauté for about
4–5 minutes until soft. Stir in chopped chiles and cook for another
minute. Add flour and stir and cook for 2 minutes. Add stock and bring
to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert
the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 40–60 seconds, until the sauce reaches desired
consistency.
Nutritional information per ¼ cup (50 ml) serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
gARDEN vEgETABLE TOMATO SAUCE
Makes 4 cups (1 L)
1 tablespoon (15 ml) olive oil
4 ounces (125 g) yellow onion cut into quarters
2 garlic cloves, peeled and crushed
3½ ounces (100 g) red pepper, cut into 1-inch (2.5 cm) pieces
3 ounces (85 g) eggplant, peeled and cut into 1-inch
(2.5 cm) pieces
3 ounces (85 g) zucchini, cut into 1-inch (2.5 cm) pieces
3 ounces (85 g) summer squash, cut into 1-inch (2.5 cm) pieces
1 small carrot, peeled and cut into ½ inch (1.25 cm) pieces
¼ cup (50 ml) dry white wine
1 sprig fresh thyme
¾ teaspoon (4 ml) salt
1 28-ounce (875 g) can diced tomatoes
Insert the blade assembly in the prep bowl. Place the onion in the prep
bowl and pulse approximately 8 times to a rough chop.
Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the
chopped onion and the crushed garlic cloves to the pan and reduce
20
heat to low. One at a time, place the remaining vegetables in the prep
bowl and chop with 8 even pulses and then add to the pan, stirring
between each addition. After carrot is added, stir and allow vegetables
to cook over low heat for about 15 minutes. Add white wine and reduce
wine to 1 tablespoon (15 ml). Add thyme, salt, and tomatoes. Simmer for
25 minutes longer.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 50–60 seconds.
Nutritional information per ¼ cup (50 ml) serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g

BASIC vINAIgRETTE

Makes 1 cup (250 ml)
¼ cup (50 ml) wine vinegar
1 tablespoon (15 ml) Dijon mustard
¾ cup (175 ml) salad or olive oil
kosher salt and freshly ground pepper to taste
Place all ingredients in the Mixing/Measuring Cup. Process until
combined, about 10–15 seconds. Keep unused portions in an airtight
container in the refrigerator up to 2 weeks.
Nutritional analysis per tablespoon (15 ml):
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
CREAMy PARMESAN & ROASTED gARLIC DRESSINg
Makes about 1
1 ounce (30 g) Parmigiano-Reggiano cheese,
cut in ½ inch (1.25 cm) cubes
4 cloves roasted garlic*
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) red or white wine vinegar
2 tablespoons (30 ml) lowfat mayonnaise or pasteurized liquid
egg product (such as EggBeaters
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) anchovy paste
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) freshly ground pepper
1 cup (250 ml) extra virgin olive oil
Tabasco or other hot sauce (to taste)
®
⁄ cups (325 ml)
1
3
)
®
21