Cuisinart TOB-50 - Manual (Page 20)

Melt 2 teaspoons olive oil in a 10-inch nonstick skillet over medium heat.
Add the chopped garlic, onion and pepper and cook until tender, 3 to 5
minutes. Stir in the reserved chopped basil, chopped squash, orzo or rice,
parsley, salt and pepper. Remove from the heat and let cool for 5 minutes.
Stir in the shredded cheese. Rub each squash shell with ¼ teaspoon extra
virgin oil. Stuff the squash shells generously with the orzo/vegetable mix-
ture. The recipe may be done ahead to this point, covered and refrigerated.
Place the rack in position A and preheat toaster oven to 400ºF on bake set-
ting. Lightly coat an 11 x 7-inch baking dish with cooking spray. Arrange
the stuffed squash in the baking dish. Bake until the squash are golden
brown and heated through, 20 to 25 minutes. Serve hot.
Nutritional information per serving:
Calories 185 (36% from fat) • carb. 21g • pro. 9g • fat 8g • sat. fat 1g
• chol. 11mg • sod. 274mg • calc. 205mg • fiber 5g
Cranberry Ginger Apple Crisp
An old favorite with a twist – dried cranberries
and bits of crystallized ginger.
Makes 8 servings
cooking spray
1 cup rolled oats
½ cup brown sugar, packed
1 ⁄
3
cup unbleached, all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted ( 3 ⁄
4
stick)
1½ pounds tart apples, peeled, cored, quartered
and cut into 1 ⁄
4
-inch slices*
1 tablespoon freshly squeezed lemon juice
½ cup dried cranberries
2 tablespoons chopped crystallized ginger
½ cup granulated sugar
2 tablespoons honey
1 teaspoon vanilla
Place the rack in position A and preheat the toaster oven to 350ºF. Lightly
coat an 8x8-inch (6-cup) glass or ceramic baking dish with cooking spray.
In a medium bowl, combine the rolled oats with the brown sugar, flour,
cinnamon and salt. Add the melted butter and stir until the mixture is evenly
moistened. Use your fingers to pinch the mixture into large crumbs.
In a medium bowl, toss the sliced apples with the lemon juice, cranberries,
chopped ginger, granulated sugar, honey, and vanilla. Spoon the apple
mixture evenly in the prepared baking dish. Sprinkle evenly with the
reserved crumb mixture.
Bake for 40 to 45 minutes, until the apples are tender and the filling is
bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or
at room temperature with vanilla ice cream or frozen yogurt, or freshly
whipped cream.
*For ease in slicing, use the Cuisinart ® food processor fitted with the
4mm slicing disc.
Nutritional information per serving:
Calories 334 (27% from fat) • carb. 57g • pro. 2g • fat 9g • sat. fat 6g
• chol. 23mg • sod. 82mg • calc. 36mg • fiber 4g
18