Cuisinart CBT-500 - Manual (Page 15)

15
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g •
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg •
calc. 291g • fiber 0g
SAUCES/DRESSINGS
RUSTIC TOMATO SAUCE
Healthy and delicious at the same time!
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut in
1/2" pieces
2 carrots (4 ounces), peeled and cut in
1/2" pieces
2 ribs celery, trimmed and cut in
1/2" pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers,
cut in 1" pieces
1/2 cup dry white wine
(such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe ready diced
tomatoes with juices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a Cuisinart ® 3 3 ⁄
4
-quart saucepan, heat the
olive oil over medium heat. Add the onion,
carrot, celery, garlic, and basil.
Cover loosely and cook until the vegetables
are softened, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids in
the blender jar with 1/2 cup of the cooking
liquid. Cover the blender jar. Set on Low and
Pulse 10 times to chop. Use a plastic spatula
to scrape the sides of the blender jar. Blend
for 20 to 30 seconds, until smooth. Return
the puréed tomato mixture to the liquid in the
saucepan and reheat gently over medium low
heat. Add salt and pepper.
Nutritional information per half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a
crisp green salad.
Makes about 1-1/2 cups – can be doubled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
1/2 cup wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
2/3 cup vegetable oil
Place the garlic in the blender jar and cover jar.
Set on Low. Use the Pulse function to chop the
garlic, 5 times. Add the mustard, vinegar, salt
and pepper. Turn the blender on and blend for
10 to 15 seconds. With the blender running,
add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds
longer until completely emulsified.
You may change the Basic Vinaigrette by
changing the flavor of the vinegar, mustard
or oil. Try using fresh lemon juice and a little
honey for a honey-mustard vinaigrette.
Add fresh herbs, sun-dried tomatoes, or pesto
for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g •
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg •
calc. 1mg • fiber 0g
CRACKED PEPPER
PARMESAN DRESSING
A great dressing for pasta salad.
Makes 1-1/3 cups
2 teaspoons whole black peppercorns
1 ounce Reggiano Parmesan, cut in
1/2" or smaller cubes
1 shallot, about 1 ounce, peeled, cut in
1/2" or smaller pieces
1 clove garlic, peeled and smashed
1/2 teaspoon kosher salt
1 tablespoon Dijon-style mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons light mayonnaise
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola or other flavorless
vegetable oil
Place the whole peppercorns in the blender
jar. Blend for 10 seconds. Some peppercorns
will be pulverized, some will be cracked
and crushed; remove and reserve. Place the
Parmesan cubes in the blender jar; blend for