Cuisinart FPB-5 - Manual (Page 19)

CHICKEN STIR-FRY
Makes 4 servings
1
pound boneless, skinless
chicken breasts
1 medium garlic clove, peeled
1 1-inch piece fresh ginger,
peeled
2 small carrots, peeled, cut to fit
feed tube horizontally
4 ounces mushrooms, stems
trimmed
6 medium scallions, trimmed,
cut into 1-inch pieces
1 small zucchini, cut to fit feed
tube vertically
1 medium red pepper, cored,
seeded, cut into rectangles to fit
feed tube
6 tablespoons vegetable oil,
divided
2 teaspoons cornstarch
2 teaspoons cold water
1 ⁄
2
cup reduced sodium chicken
broth
2 tablespoons soy sauce
1 1 ⁄
2
teaspoons sesame oil
Freshly ground black pepper,
to taste
Cut chicken breasts in half. Roll each
half into a cylinder and wrap in plastic
wrap. Freeze until chicken is hard to
the touch, but is still easily pierced
with a sharp knife.
Place garlic and ginger in the
SmartPower Duet
® Food Processor
work bowl fitted with the chopping
blade. Place cover on the work bowl
and press the ON button. Process on
Food Processor Speed until minced,
about 10 seconds. Remove and
reserve. Insert the shredding disc.
Pack carrots in the feed tube and
shred. Remove and reserve. Insert
the slicing disc and slice mushrooms,
scallions, zucchini and pepper,
reserving each separately. Slice semi-
frozen chicken. Press OFF button.
Heat oil in a stir-fry pan or large
skillet over medium-high heat. Add
2 tablespoons vegetable oil and stir-fry
chicken until it is cooked through and
juices run clear. Cook chicken in
batches if necessary. Reserve and keep
warm.
Add 2 tablespoons oil to stir-fry pan
and cook garlic and ginger until
fragrant, about 15 seconds. Add
carrots and cook for 15 seconds. Add
remaining vegetables and cook until
just tender, about 1 minute. Remove
and reserve.
Combine cornstarch and water in a
small bowl. Add broth, soy sauce and
sesame oil. Add to stir-fry pan and
cook over medium-high heat until
thickened, about 2 minutes. Add
reserved chicken and vegetables; stir to
combine and cook until heated
through. Season to taste with pepper
and serve immediately.
Nutritional information per serving:
Calories 380 (57% from fat) • carbo. 12g
• prot. 29g • fat 24g • sat. fat 3g
• chol. 66mg • sod. 803mg
POTATOES AU GRATIN
Makes 6 servings
cooking spray
1 small garlic clove, peeled
1 cup heavy cream
1 ⁄
2
cup reduced sodium, low-fat
chicken broth
1 ⁄
4
pound cheddar cheese
4 medium potatoes, peeled,
halved lengthwise, ends cut flat
Salt, to taste
Freshly ground black pepper,
to taste
Preheat oven to 375ºF and spray a
9-inch square baking dish with
cooking spray.
Place garlic in the SmartPower Duet
®
food processor work bowl fitted with
the chopping blade. Place cover on
work bowl and press ON button.
Process on Food Processor Speed
until minced, about 5 seconds.
Place cream, broth and garlic in a
small saucepan and bring to a simmer
over medium-low heat.
Insert the shredding disc into the food
processor work bowl and shred the
cheese. Reserve. Insert the slicing
disc and slice the potatoes. Press
OFF button.
Layer half the potato slices in the
bottom of the prepared baking dish.
Sprinkle with salt, pepper and half the
cheese. Add remaining potatoes in a
layer over the cheese, and season.
Pour the hot cream mixture over the
top of the potatoes.
Bake until potatoes are tender, liquid
is absorbed and top is browned, about
1 hour. Sprinkle remaining cheese
on top, 5 minutes before the end
of cooking.
Nutritional information per serving:
Calories 361 (52% from fat) • carbo. 34g
• prot. 9g • fat 21g • sat. fat 13g
• chol. 74mg • sod. 302mg
SHREDDED CARROTS
AND ZUCCHINI
Makes 4 servings
2
small zucchini, trimmed, cut to
fit feed tube
3 medium carrots, peeled, cut to
fit feed tube
4 tablespoons margarine
1 ⁄
4
teaspoon salt
1 ⁄
4
teaspoon dried basil
Freshly ground black pepper,
to taste
Insert the shredding disc in the
SmartPower Duet
® food processor
work bowl and place cover on work
bowl. Press ON button. Place
zucchini in feed tube and shred, using
Food Processor Speed. Remove and
reserve. Place carrots in feed tube and
shred. Press OFF button.
Melt margarine in a medium skillet
over medium heat. Add carrots and
cook until tender, about 2 minutes.
Add zucchini and seasonings. Cook,
stirring often, until just tender, about
1 minute. Serve warm.
Nutritional information per serving:
Calories 140 (77% from fat) • carbo. 7g
• prot. 1g • fat 12g • sat. fat 2g • chol. 0mg
• sod. 285mg
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