Cuisinart CBT-500C - Manual (Page 14)

14
CREAMY TOMATO &
RED PEPPER BISQUE
Creamy tomato soup that is special enough for
any occasion.
Makes 8 servings
1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) extra virgin olive oil
1 small onion (4 ounces), peeled,
cut in 1/2" (1.3 cm) pieces
1 rib celery (2 ounces/57 g), cleaned,
cut in 1/2" (1.3 cm) pieces
1 carrot (2 ounces/57 g), peeled,
cut in 1/2" (1.3 cm) pieces
2 tablespoons (30 ml) white rice
1 teaspoon (5 ml) basil
2 cups (500 ml) fat free, low-sodium
chicken or vegetable stock
2 cans recipe ready diced tomatoes
(15 1 ⁄
2
oz.) with juices
2 roasted red peppers, seeded
1/2 teaspoon (2 ml) kosher salt
1/8 teaspoon (0.5 ml) white pepper
1/2 cup (125 ml) half-and-half
Heat the butter and olive oil in a Cuisinart ®
3 3 ⁄
4
-quart (3.5 L) Saucepan over medium low
heat. Add the onion, celery, and carrot, cover
loosely and cook until the vegetables are
tender, 8-10 minutes. Stir in the rice, basil and
oregano, cook until rice is opaque, 2 minutes.
Stir in the stock and tomatoes. Raise heat and
bring to a boil. Lower the heat, cover loosely
and simmer over low heat for 20-25 minutes.
Turn off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning it to
the saucepan. Place the solids in the blender
jar. Add 1 cup (250 ml) of the cooking liquid to
the blender jar. Set on High. Pulse 10 times to
chop, then process for 30 to 40 seconds until
totally smooth and creamy. Add the salt,
pepper, blend 5 seconds longer. Return the
blended tomato mixture to the cooking liquid
in the saucepan. Heat on medium until it just
begins to simmer then add the half-and-half.
Do not allow to boil. The soup may be made
ahead and reheated – if making ahead, do not
add half-and-half until it is reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g •
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg •
calc. 47mg • fiber 3g
PERFECT POPOVERS
Impress your guests with these deceivingly
simple popovers that are mixed in a matter
of seconds in your Cuisinart ® Blender.
Our 50 ounce blender is large enough that
you may increase this recipe by 50 percent
to make a larger batch.
Makes 18 popovers
6 large eggs
2 cups (500 ml) all-purpose flour
2 cups (500 ml) evaporated fat free
milk, not reconstituted
1/2 teaspoon (2 ml) kosher salt
5 tablespoons (75 ml) unsalted butter,
melted
Preheat oven to 375°F (190°C). Thoroughly
coat eighteen 1/2-cup (125 ml) popover, cus-
tard, or muffin cups with cooking spray or
melted butter. Place the eggs, flour, milk and
salt in the blender jar in the order listed; cover
blender jar. Set on Low. Blend for 10 sec-
onds. Scrape the sides of the jar if needed.
With the blender running, add the melted but-
ter in a steady stream and blend for 10 sec-
onds. Let batter rest for 10 to 15 minutes.
Divide the batter evenly among the prepared
pans. Bake in the preheated oven until puffy
and nicely browned, about 40 minutes. Use a
cake tester to pierce each popover several
times and bake for an additional 5 minutes.
Remove from oven, loosen from pans with a
thin bladed knife and gently lift out. Serve hot.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g •
fat 5g • sat. fat 3g • chol. 79mg • sod. 91mg •
calc. 93mg • fiber 0g
For Pesto Popovers: Add 1/2 cup (125 ml)
prepared pesto (page 16) to the batter. Bake
as directed.
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, serve Ricotta
Spinach Pie with Rustic Tomato Sauce for a
simple supper entrée.
Makes 8 servings
1 teaspoon (5 ml) extra virgin olive oil
1/2 ounce Asiago cheese,
cut into 1/2" (1.3 cm) cubes
1/2 slice white or wheat bread
(1/2 ounce) cut into 1/2" (1.3 cm)
cubes
1/2 teaspoon (2 ml) dry basil
4 large eggs
2 cups (500 ml) fresh baby spinach
leaves, packed (about 2
1 ⁄
2
ounces),
washed & dried
3 cups (750 ml) lowfat ricotta cheese
1/2 teaspoon (2 ml) kosher salt