Zucchini Spice Bread; Onion, Pepper And Potato Frittata - Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet

ZUCCHINI SPICE BREAD

This moist, quick bread is perfect for breakfast or for an afternoon snack.
Makes one 2-pound (1 kg) loaf (16 servings)
1. Preheat oven to 325°F (160°C). Coat a 9 x 5 x 3-inch
NONSTICK COOKING SPRAY
2. Insert the chopping blade into the work bowl of the
2¼ CUPS (550 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1½ TEASPOONS (7 ML) GROUND
CINNAMON
¾ TEASPOON (3.75 ML)
GROUND ALLSPICE
¼ TEASPOON (1 ML) GROUND
3. Leaving the nuts in the work bowl, remove the
NUTMEG
1 TEASPOON (5 ML) KOSHER
SALT
1 TEASPOON (5 ML) BAKING
POWDER
½ CUP (125 ML) WALNUTS,
4. Reinsert the chopping blade and add the vegetable
LIGHTLY TOASTED
1 LARGE ZUCCHINI,
APPROXIMATELY 8 TO
10 OUNCES (230 TO 290 G)
½ CUP (125 ML) VEGETABLE OIL
1 CUP (250 ML) GRANULATED
5. Pour the batter into the prepared pan and bake in the
SUGAR
2 LARGE EGGS
½ CUP (125 ML) DRIED CHERRIES
OR CRANBERRIES
6. Cool on a wire rack for 5 minutes, and then turn the
Nutritional information per serving:
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g
• sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g
BREAKFAST & BRUNCH
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(23 x 13 x 6 cm) loaf pan with cooking spray.
food processor. Add the flour, spices, salt and baking
powder and process on Low for 10 seconds to sift.
Transfer ingredients to a large bowl; reserve. Add the
walnuts to the work bowl and chop, 2 to 3 pulses.
chopping blade and insert the medium shredding
disc. Trim the zucchini to fit the feed tube and shred.
Transfer the walnuts and zucchini to the bowl with the
dry ingredients. Stir to mix.
oil, sugar and eggs. Process on Low for 5 to 10
seconds until combined. Add to the mixing bowl with
the dry ingredients, along with the dried fruit, and stir
until just combined.
middle of the oven for 1 hour and 15 minutes, or until
a toothpick or cake tester comes out clean.
loaf out onto a wire rack to cool completely.

ONION, PEPPER AND POTATO FRITTATA

Frittatas are simple and delicious. This is also tasty with some crumbled
cooked Italian sausage mixed into it.
2 GARLIC CLOVES
1 SMALL ONION, HALVED
1 MEDIUM RED BELL PEPPER,
QUARTERED, CORED AND
SEEDED
1 SMALL TO MEDIUM RUSSET
POTATO [4 TO 6 OUNCES
(115 TO 170 G), PEELED AND
HALVED, RESERVED IN COLD
WATER
1 OUNCE (30 G) PARMESAN
CHEESE
3 TABLESPOON (45 ML) OLIVE
OIL, DIVIDED
½ TEASPOON (2 ML) KOSHER
SALT, DIVIDED
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED
12 LARGE EGGS, BEATEN
* If not using a nonstick pan, coat
the pan with a nonstick cooking
spray before adding the eggs.
Once the vegetables are sautéed,
stir them into beaten eggs and
add to the coated pan.
Nutritional information per serving:
(based on 10 servings)
Calories 127 (56% from fat) • carb. 5g
• pro. 9g • fat 8g • sat. fat 3g • chol.
225mg • sod. 248mg • calc. 73mg
• fiber 1g
Makes 10 servings
1. Preheat oven to 350°F (180°C).
2. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to finely
chop.
3. Keeping the garlic in the bowl, remove the chopping
blade and insert the medium slicing disc. Slice the
onion and pepper on High. Remove vegetables and
reserve. Slice the potato on High; remove and reserve
in cold water.
4. Remove the slicing disc, and insert the fine shredding
disc. Shred the Parmesan on High; reserve.
5. Place a 10-inch (25 cm) oven-safe nonstick skillet* over
medium heat. Add 2 teaspoons (10 ml) of the olive oil
and swirl the pan to coat the surface evenly. Once oil is
hot, add the garlic, onion and pepper, with a pinch
each of the salt and pepper; sauté until softened,
about 6 to 8 minutes. Remove and reserve.
6. Add the remaining teaspoon of oil to the pan. Remove
the potatoes from the water and dry well on a towel.
Add to the pan with 2 pinches each of the salt and
pepper. Sauté until tender and edges are browned,
about 6 minutes.
7. Once potatoes have browned, add the onion/pepper
mixture back to the pan, stir to combine, then top with
the eggs, remaining salt and pepper and shredded
Parmesan. Leave skillet on the heat so that the bottom
and sides of the frittata begin to set, about 6 minutes.
Place skillet into oven and bake until the top of the
frittata is golden and puffed, about 20 to 25 minutes.
8. Carefully remove skillet from oven and invert onto a
cutting board. Cut the frittata and serve immediately.
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