Cuisinart CBT-500C - Manual (Page 17)

17
WASABI GINGER
SAUCE/MARINADE
Use this versatile sauce as a marinade for meats
and seafood, a dressing for salads, or a dipping
sauce for potstickers, dumplings or
Mongolian Hot Pot.
Makes about 2 cups (500 ml)
1/2 ounce (14 g) fresh ginger, peeled,
cut in 1/2" (1.3 cm) or smaller
pieces
1 small shallot (1/2 ounce), peeled,
cut in 1/2" (1.3 cm) or smaller pieces
1 clove garlic, peeled
3/4 cup (180 ml) mirin or rice wine*
3/4 cup (180 ml) low-sodium soy or
tamari sauce
1/4 cup (60 ml) seasoned rice or wine
vinegar
2 tablespoons (30 ml) dark molasses
2 tablespoons (30 ml) prepared
wasabi paste*
1 tablespoon (15 ml) brown sugar,
packed
1 tablespoon (15 ml) Asian sesame oil
(toasted sesame oil)
2 teaspoons (10 ml) powdered ginger
1/2 teaspoon (2 ml) freshly ground
black pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; Pulse 5 times.
Scrape sides of jar; Pulse 5 times. Add
remaining ingredients in order given. Blend
for 20 seconds. Transfer to a resealable
container and let stand for 30 minutes before
using to allow flavors to develop. Unused
portions may be refrigerated for up to a week,
stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: Use about 1 tablespoon (15 ml) of mari-
nade per portion. Meats such as boneless,
skinless chicken parts, pork chops, or steaks,
may be placed in a resealable freezer weight
bag, coated with marinade and frozen. When
thawed, they will be fully marinated and ready
to cook.
Nutritional analysis per tablespoon:
Calories 22 (18% from fat) • carb. 3g • pro. 0g •
fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg •
calc. 14mg • fiber 0g
CAJUN CREOLE SPICE BLEND
Our Cajun Creole Spice Blend is a comparable
alternative to purchased spice mixtures, but much
fresher and economical. Adjust the spiciness to
taste with the amount of cayenne used.
Makes about 1/2 cup (125 ml)
2 teaspoons (10 ml) coriander seed
1 teaspoon (5 ml) mustard seed
1/2 teaspoon (2 ml) celery seed
1/2 teaspoon (2 ml) white peppercorns
1/2 teaspoon (2 ml) black peppercorns
1 bay leaf, roughly broken
3 tablespoons (45 ml) sweet paprika
1 tablespoon (15 ml) kosher salt
1/2 tablespoon (8 ml) sugar
2 teaspoons (10 ml) dried minced
garlic
2 teaspoons (10 ml) minced dry onions
1-2 teaspoons (5-10 ml) cayenne pepper,
to taste
2 teaspoons (10 ml) dry oregano
1 teaspoon (5 ml) dry thyme leaves
1 teaspoon (5 ml) dry basil
1/2 teaspoon (2 ml) dry rosemary
1/2 teaspoon (2 ml) ground allspice
Place the coriander seed, mustard seed,
celery seed, both peppercorns, and bay leaf
in the blender jar. Cover jar and set on Low.
Blend until seeds are finely ground, 10 to 15
seconds. Add the remaining ingredients and
blend until no signs of the bay leaf are visible,
about 20 to 30 seconds.
Use as a rub for meat, poultry, or seafood
before sautéing, roasting or grilling, or add as
a seasoning to rice or dressing to brighten up
flavors.
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg •
calc. 23mg • fiber 1g
DESSERTS/
SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
The traditional holiday favourite is made is a
cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2/3 cup (165 ml) pecan halves
45 vanilla wafers (may use reduced fat)
1/3 cup (80 ml) unsalted butter, melted
Pumpkin Filling:
2 large eggs
1/2 cup (125 ml) brown sugar