Cuisinart CBT 700 CBT-700 Manual - Page 17

Thai Peanut Sauce, Roasted Vegetable Spread

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Place the garlic in the jar of the Cuisinart® PowerEdge® 700 Blender. Pulse on Low about 5 times, or until roughly chopped; scrape sides of jar. Add the onion, jalapeños, green onions, cilantro, 1 tablespoon lime juice, ½ teaspoon salt, pepper, chili powder and tomatoes; pulse on Low an additional 4 times. Deactivate the Pulse mode and run on the Soup & Sauces function for 20 to 22 seconds. Strain the mixture through a fine mesh strainer to remove excess liquid. Pour the strained salsa into a medium mixing bowl (or serving bowl) and stir in the remaining lime juice, salt and corn. Place all of the ingredients, in the order listed, in the jar of the Cuisinart® PowerEdge® 700 Blender. Run on the Soups & Sauces function for 1 minute, or until completely smooth. Remove and serve. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH UBCMFTQPPOT  $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH tTPENHtDBMDNHtGJCFSH Adjust seasoning to taste. Serve with warm tortilla chips. Roasted Vegetable Spread /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH UBCMFTQPPOT  $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH tTPENHtDBMDNHtGJCFSH Thai Peanut Sauce The rich and sweet flavors of the roasted vegetables, along with the tanginess of the capers and vinegar, make this recipe a match for many items. We love it on toasted bread or crackers, or even as a sauce over couscous or pasta. Makes about 4 cups A classic accompaniment to summer rolls, this sauce can also be used with noodles or chicken. Makes about 2½ cups 1 cup coconut milk ¼ cup reduced-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 1 tablespoon fish sauce 2 small to medium jalapeños, seeded and cut into 1-inch pieces 2 garlic cloves 4 ½-inch pieces of peeled, fresh ginger 2 cups roasted peanuts ¼ cup light or dark brown sugar 2 tablespoons red chile paste 1 medium eggplant, cut into 1-inch strips 1 medium red onion, cut into 1-inch pieces 12 garlic cloves, smashed 1/3 cup extra virgin olive oil, divided 2 tablespoons balsamic vinegar 4 jarred roasted red peppers, cut into 2-inch pieces ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 tablespoons fresh basil leaves 1 tablespoon capers, drained Preheat oven to 375°F with the rack in the upper position. Toss the eggplant, onion and garlic with 3 tablespoons of the olive oil. Spread on a baking pan and roast in the preheated oven for about 35 minutes, or until vegetables are browned. Place the remaining olive oil, balsamic vinegar and roasted peppers in the jar of the Cuisinart® PowerEdge® 700 Blender. Add the roasted vegetables and the remaining ingredients, except for the 17

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17
Place the garlic in the jar of the Cuisinart
®
PowerEdge
®
700
Blender. Pulse on Low about 5 times, or until roughly chopped;
scrape sides of jar. Add the onion, jalapeños, green onions,
cilantro, 1 tablespoon lime juice, ½ teaspoon salt, pepper, chili
powder and tomatoes; pulse on Low an additional 4 times.
Deactivate the Pulse mode and run on the Soup & Sauces function
for 20 to 22 seconds. Strain the mixture through a fine mesh
strainer to remove excess liquid. Pour the strained salsa into a
medium mixing bowl (or serving bowl) and stir in the remaining lime
juice, salt and corn.
Adjust seasoning to taste. Serve with warm tortilla chips.
Thai Peanut Sauce
A classic accompaniment to summer rolls, this sauce can also be
used with noodles or chicken.
Makes about 2½ cups
1
cup coconut milk
¼
cup reduced-sodium soy sauce
2
tablespoons sesame oil
2
tablespoons rice vinegar
1
tablespoon fish sauce
2
small to medium jalapeños, seeded and cut into
1-inch pieces
2
garlic cloves
4
½-inch pieces of peeled, fresh ginger
2
cups roasted peanuts
¼
cup light or dark brown sugar
2
tablespoons red chile paste
Place all of the ingredients, in the order listed, in the jar of the
Cuisinart
®
PowerEdge
®
700 Blender. Run on the Soups & Sauces
function for 1 minute, or until completely smooth.
Remove and serve.
Roasted Vegetable Spread
The rich and sweet flavors of the roasted vegetables, along with
the tanginess of the capers and vinegar, make this recipe a match
for many items. We love it on toasted bread or crackers, or even as
a sauce over couscous or pasta.
Makes about 4 cups
1
medium eggplant, cut into 1-inch strips
1
medium red onion, cut into 1-inch pieces
12
garlic cloves, smashed
1
/
3
cup extra virgin olive oil, divided
2
tablespoons balsamic vinegar
4
jarred roasted red peppers, cut into 2-inch pieces
½
teaspoon sea salt
½
teaspoon freshly ground black pepper
2
tablespoons fresh basil leaves
1
tablespoon capers, drained
Preheat oven to 375°F with the rack in the upper position.
Toss the eggplant, onion and garlic with 3 tablespoons of the olive
oil. Spread on a baking pan and roast in the preheated oven for
about 35 minutes, or until vegetables are browned.
Place the remaining olive oil, balsamic vinegar and roasted peppers
in the jar of the Cuisinart
®
PowerEdge
®
700 Blender. Add the
roasted vegetables and the remaining ingredients, except for the