Cuisinart SPB-600MP Manual - Page 11
Ancho Chile Sauce, Marinara Sauce, Pumpkin Bread Pudding
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1. Put the vinegar, mustard, parsley, spices and salt into the jar of the blender. Run on Low until combined, and parsley is finely chopped. 2. Once the mixture is combined, carefully remove the pour lid from the cover of the blender. Run the blender on Low and slowly add the oil through the opening. The process should take about 2½ minutes. 3. Taste and adjust seasonings as desired. Nutritional information per serving (1 tablespoon): Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g Ancho Chile Sauce A traditional smoky-spicy sauce, this is delicious over most Mexican dishes, especially enchiladas. Makes about 5 cups 9 dried ancho chiles 1 tablespoon extra virgin olive oil 2 large shallots, chopped 2 garlic cloves, chopped 1 jalapeño, seeded and chopped 1 medium-large carrot, chopped ½ cup white wine 3½ cups chicken broth, low-sodium, hot 2 teaspoons kosher salt, divided 4½ tablespoons honey 2 tablespoons fresh lemon juice 1. Reconstitute chiles: put them in a bowl and pour boiling water over them so they are completely submerged. Cover bowl with foil or an inverted plate. Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft, carefully remove all seeds and stems; reserve. 2. Put the olive oil into a large sauté pan and set over medium heat. Once oil is hot, add the chopped vegetables and a pinch or two of salt. Stir and sauté until softened and lightly golden, about 6 to 8 minutes. 3. Stir in reserved chiles; heat through for about 1 minute. Stir in white wine. Scrape any bits that are clinging to the bottom of the pan. Allow wine to reduce until almost completely evaporated. Add the broth and bring to a boil. Reduce heat to allow mixture to simmer for about 10 to 15 minutes. Stir in the remaining ingredients. 4. Carefully transfer mixture from the sauté pan to the jar of the blender. Pulse 3 times on High, then run on High for 1 minute, or until completely smooth. Nutritional information per serving (2 tablespoons): Calories 26 (13% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 162mg • calc. 6mg • fiber 0g Marinara Sauce This versatile sauce can be used on top of pastas or as a pizza sauce. It freezes well, too! Makes about 3 to 3½ cups 1 tablespoon extra virgin olive oil 5 garlic cloves, chopped ½ small onion, chopped ¼ bulb fennel, sliced ¼ teaspoon kosher salt, divided 1 28-ounce can whole plum tomatoes in purée ½ teaspoon freshly ground black pepper ½ teaspoon dried oregano 2½ tablespoons granulated sugar, divided 6 large leaves fresh basil, torn into small pieces 1. Heat oil in a large sauté pan over low heat. Add garlic and onion to pan; sauté until softened and fragrant, but not browned, about 5 minutes. 2. Add the fennel and a pinch of the salt. Sauté until very soft and lightly browned, about 6 to 8 minutes. 3. Add the tomatoes with their juices; crush slightly with the back of a wooden spoon. Bring to a strong simmer. Add spices, 2 tablespoons of the sugar and basil; let simmer 20 to 30 minutes, until thickened. 4. Transfer sauce to the jar of the blender. Add the remaining salt and sugar. Pulse on Low 8 to 12 times, or until desired consistency. If a smoother sauce is desired, let run on Low after pulsing 4 times. Adjust seasoning to taste. Nutritional information per serving (¼ cup): Calories 33 (27% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 163mg • calc. 15mg • fiber 1g Pumpkin Bread Pudding Bread pudding can be mixed and assembled ahead of time and baked while dinner is being served for a warm dessert. Top with sweetened whipped cream. Makes about 10 to 12 servings 1 tablespoon unsalted butter 1 pound challah loaf, cut into 2-inch cubes 6 large eggs 1 can (15 ounces) pumpkin purée (about 1½ to 1¾ cups) 1 can (12 ounces) evaporated low-fat milk ½ cup plus 2 tablespoons granulated sugar ½ tablespoon pure vanilla extract 1¼ cups heavy cream 1½ teaspoons ground cinnamon ¹∕8 teaspoon ground allspice ¹∕8 teaspoon ground ginger pinch freshly ground nutmeg 10