Cuisinart BFP-703CH Instruction Manual - Page 15

HONEY WHEAT WAFFLES Makes six waffles (about 3 cups (750ml) batter) 1-1/2 cups (375ml) milk 2 large eggs 3/4 cup (175ml) plus 2 tablespoons (25ml) all-purpose flour 1/2 cup (125ml) whole wheat flour 4 tablespoons (50ml) butter, melted 2 tablespoons (25ml) honey 1 teaspoon (5ml) baking powder 1 teaspoon (5ml) vanilla extract 1/2 teaspoon (2ml) salt 1/4 teaspoon (1ml) baking soda Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and blend on Purée for 10 seconds. Turn blender OFF. Scrape blender jar with spatula. Turn blender ON and continue blending on Purée until smooth, about 10-15 seconds. Turn blender OFF. Follow manufacturer's instructions to bake waffles. Nutritional analysis per waffle: Calories 239 (41% from fat) • carbo. 28g • prot. 7g • fat 11g • sat. fat 6g • chol. 96mg • sod. 419mg SOUPS COLD GAZPACHO Makes five 6-ounce (175ml) servings 2 cups (500ml) tomato juice, divided 1 rib celery, peeled, cut into 1" pieces (2.5cm) 1 medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1" pieces (2.5cm) 1 clove garlic, peeled, cut in 4 pieces 1/2 medium green bell pepper, cored, seeded, cut into 1" pieces (2.5cm) 1 small jalapeño pepper, cut in half, seeds removed, cut into 1/4" pieces (.6cm) 4 scallions, cut into 1" pieces (2.5cm) 2 medium tomatoes, seeds removed, each cut into 8 pieces 2 tablespoons (25ml) lemon juice 1/4 teaspoon (1ml) black pepper Place 1 cup (250ml) tomato juice in blender jar. Add celery and next six ingredients. Place cover on blender jar. Turn blender ON and blend on Purée until vegetables are medium-finely chopped, about 10-15 seconds. Turn blender OFF. Place in a large serving bowl, and add remaining 1 cup (250ml) tomato juice, lemon juice, and pepper; stir to combine. Chill before serving. Nutritional analysis per serving: Calories 85 (11% from fat) • carbo. 16g • prot. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 511mg CREAM OF ASPARAGUS SOUP Makes eight 6-ounce (175ml) servings 3/4 cup (175ml) parsley leaves 3 tablespoons (45ml) butter or margarine 1 small onion, cut into 1" pieces (2.5cm) 3/4 pound (375g) asparagus, trimmed, cut into 1" pieces (2.5cm) 3 cups (750ml) chicken stock or broth 1 cup (250ml) half-and-half 3 teaspoons (15ml) cornstarch 1-1/2 cups (375ml) cold water Salt and white pepper, to taste Place parsley in the blender jar. Place cover on blender jar. Turn blender ON and pulse on Purée until coarsely chopped, about 4-5 times. Reserve. Turn blender OFF. Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about 2-3 minutes. Add asparagus, stock, and all but 1 tablespoon (15ml) of reserved parsley. Cover; bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10-12 minutes. Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup (250ml) of the cooking liquid and half of the solids, in order listed, to the blender jar. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until smooth, about 25-30 seconds. Turn blender OFF. Return the puréed vegetable mixture to the saucepan. Repeat with remaining 1 cup (250ml) liquid and vegetables. Add remaining cooking liquid and half-and-half to puréed vegetables in the saucepan; stir to combine. Stir cornstarch into water, and add to soup. Cook, stirring often, over medium heat, until soup thickens, about 6-8 minutes. Do not boil. Adjust seasonings to taste; garnish with remaining parsley, and serve. Nutritional analysis per serving: Calories 112 (64% from fat) • carbo. 7g • prot. 3g • fat 8g • sat. fat 5g • chol. 23mg • sod. 610mg POTATO-LEEK SOUP Makes four 6-ounce (175ml) servings 1 tablespoon (15ml) margarine 2 medium leeks, whites only, sliced horizontally and cut into 1" pieces (2.5cm) 1 small onion, in 1" pieces (2.5cm) 2 medium potatoes, peeled, in 1" pieces (2.5cm) 1-3/4 cups (425ml) reduced-sodium chicken broth 1/2 cup (125ml) water 1/2 teaspoon (2ml) salt 1/4 teaspoon (1ml) white pepper 3 tablespoons (45ml) chopped chives (optional) Melt margarine in a medium saucepan over medium heat. Add leeks and onion; sauté until soft but not brown, about 5-8 minutes; stir occasionally. Add potatoes, broth, and water; cover; bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10-15 minutes. Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to 14