Cuisinart CJE-1000P1 Recipe Booklet - Page 12

3. Pour evenly among four glasses. Top each glass with 3 ounces of seltzer and serve. Nutritional information per serving: Calories 97 (1% from fat) • carb. 18g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 13 mg • calc 18mg • fiber 2g Notable nutrients based on daily percentages: Vitamin C 81% Dressing, Sauces and Soup Carrot Ginger Dressing Delicious over a bed of mixed greens. Makes about 4 servings ½ pound carrots, about 4 medium carrots 2 ounces fresh ginger, about two 2-inch pieces ½ medium orange, about 3 ounces, peeled ¼ lemon, peeled 1 large clove garlic 2 tablespoons rice vinegar 1 tablespoon reduced-sodium soy sauce 4 teaspoons sesame oil 1 tablespoon honey ¼ cup water pinch sea salt 1. Turn the Cuisinart® Juice Extractor to speed 5. Turn the unit on and juice the carrots, ginger, orange and lemon. Reserve juice and pulp. 2. In the bowl of a Cuisinart® Food Processor fitted with the chopping blade, process the garlic until finely chopped. Add all of the extracted juice, 3 tablespoons of the mixed pulp, and the remaining ingredients. Process until completely combined. Adjust seasonings to taste. Nutritional information per serving (2 tablespoons): Calories 58 (64% from fat) • carb. 5g • pro. 0g • fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg • calc. 11mg • fiber 1g Notable nutrients based on daily percentages: Vitamin A 59% • Beta Carotene 1451mcg Carrot Fennel Sauce with Orange This is a great sauce to serve with fish and seafood, most notably shrimp. Makes about ²∕³ cup 1 teaspoon olive oil 1 small shallot, about ¼ ounce chopped, or 1 tablespoon ¼ lemon peeled, about ¼ ounce ½ orange peeled, about 2 ounces ½ fennel bulb, about 4 ounces 1 pound carrots, about 8 medium carrots 2 tablespoons unsalted butter, cut into small cubes 2 tablespoons sliced basil 1. Put the olive oil in a sauce pan and place over medium heat. Add the chopped shallot and sweat until soft, about 2 minutes. 2. While the shallot is sweating, turn the Cuisinart® Juice Extractor to speed 2. Turn the unit on and juice the lemon and orange. 3. Increase to speed 5 and juice the fennel and carrots. 4. Add juice to the saucepan and bring to a simmer. Allow sauce to simmer for about 30 minutes, until reduced to about ²∕³ cup. 5. Once reduced, whisk in both the butter and basil immediately before serving. Nutritional information per serving (1 tablespoon): Calories 51 (48% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 2g • chol. 6mg • sod. 38mg • calc. 26mg • fiber 1g Notable nutrients based on daily percentages: Vitamin A 155% Red Pepper Reduction This reduction, with its intense red pepper flavor, is a great sauce for chicken and fish. Makes about ¼ cup 1 teaspoon olive oil 1 shallot, about ½ ounce 12 ounces red pepper juice, [about 2 pounds (4 medium peppers) juiced on speed 3] 2 tablespoons unsalted butter, cut into small cubes (optional) 12