Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 14)

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3 . Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini
chopper or food pr ocessor . Pr ocess until well combined . With the chopper/
processor running, add the oil in a slow and steady str eam thr ough the feed
tube or drizzle hole . Pr ocess until combined .
4 . Rub the mustar d on the tenderloin . Evenly spread the herb mixture on top (a
pastry brush makes this task quick and simple) . Place beef on the pr epared
baking tray and roast for about 35 to 40 minutes, or until the inter nal
temperature reads 125°F . Let meat rest 10 to 15 minutes before slicing .
Nutritional infor mation per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g
sat. fat 12g • chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g
Moroccan Spiced Baked Chicken
Pair this dish with roasted potatoes and asparagus for an impr essive meal .
Makes four to five servings
1½ pounds mixed chicken parts, bone-in (close or equal in size for
even cooking)
1 tablespoon olive oil
1½ tablespoons fr esh lemon juice (about ½ lemon)
¾ teaspoon gr ound cumin
½ teaspoon gr ound cinnamon
pinch cayenne
¼ teaspoon gr ound coriander
½ teaspoon fr eshly gr ound black pepper
1 teaspoon kosher or sea salt
2 large shallots, quartered
1 . Pr eheat the toaster oven to 375°F on the Bake setting with the rack in position
A . Line baking pan with aluminum foil .
2 . Put the chicken in a large mixing bowl and toss with the oil, lemon juice,
spices and salt . Put the shallots onto the prepar ed baking pan and put the
seasoned chicken on top of the shallots .
3 . Bake in the preheated oven for 40 to 50 minutes, depending on the size of the
chicken pieces (internal temperature should read 160°F for light meat and
170°F for dark meat) .
4 . Serve immediately .
Nutritional infor mation per serving (based on five ser vings):
Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g
sat. fat 5g • chol. 115mg • sod. 540mg • calc. 30mg • fiber 0g
Roasted f lounder with artichokes & Capers
A quick and impr essive light meal all made in a toaster oven .
Makes four servings
1 pound fillet of flounder , or other similar white fish
1½ tablespoons extra virgin olive oil
1½ tablespoons fr esh lemon juice
½ teaspoon kosher or sea salt
¼ teaspoon fr eshly gr ound black pepper
1½ to 2 cups artichoke hearts, drained
2 tablespoons drained capers
1 . Pr eheat the toaster oven to 425°F on Bake setting with the rack in position C .
Line baking pan with aluminum foil .
2 . Rinse the fish and pat dry . Rub with the olive oil, lemon juice, salt and pepper .
3 . Put the artichoke hearts into the pr epared baking pan and place the seasoned
fish on top . Finally , finish with the capers .
4 . Roast in pr eheated oven until fish is just cooked thr ough, about 12 to 15
minutes, depending on the thickness .
5 . Remove and serve immediately .
Nutritional infor mation per serving:
Calories 276 (48% from fat) • carb. 5g • pro. 23g • fat 12g
sat. fat 2g • chol. 68mg • sod. 767mg • calc. 32mg • fiber 3g