Cuisinart CPB-300P1 CPB-300 Manual - Page 9

Garden Vegetable Sauce This all-purpose pasta sauce is a great way to get your daily dose of vegetables. Makes about 3 cups 1 tablespoon extra virgin olive oil 1 small onion, cut into ½-inch pieces 1 carrot, cut into ½-inch pieces ½ cup ½-inch cubed eggplant (not peeled) 1 celery stalk, cut into ½-inch pieces 2 garlic cloves, smashed ½ teaspoon sea or kosher salt, divided ½ teaspoon dried oregano ½ teaspoon dried basil 1 roasted red pepper, cut into 1-inch pieces ¼ cup dry white wine 1 tablespoon tomato paste 1 can (28-ounce) diced tomatoes with their juices pinch freshly ground black pepper 1 tablespoon granulated sugar 1. Put the oil into a large saucepan set over medium heat. Once oil is hot, add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon salt. Sauté ingredients together so that they gently sauté and turn slightly golden. 2. Add the oregano, basil, red pepper and wine. Cook until reduced by at least half. Add the tomato paste, tomatoes, pepper and sugar. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and then simmer for an additional 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes. 3. Strain the solids from the liquids and put ½ cup of the liquid into the blender jar fitted with the blending blade. Add 2 cups of the cooked vegetables. Pulse on High 4 times, and then run on High for 20 seconds. Add an additional ¼ cup of liquid and the remaining vegetables. Pulse on High 3 more times, and then run for about 15 seconds, or until smooth. If you prefer a chunky sauce, do not process - rather, pulse until desired consistency. Nutritional information per serving (¼ cup): Calories 41 (25% from fat) • carb. 7g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 245mg • calc. 18mg • fiber 2g Tahini A vital ingredient to hummus, this sesame paste is very versatile and can be used as a base in salad dressings or sauces. Makes about ¼ cup ½ cup sesame seeds, lightly toasted and cooled 2 tablespoons extra virgin olive oil pinch sea salt 1. Put the sesame seeds into the chopping cup fitted with the grinding blade. Pulse 8 to 10 times on High or until finely ground. Add the olive oil and salt and pulse 4 to 5 times on High, and then process for 20 to 30 seconds on Low, or until a paste forms. 2. Store in an airtight container in the refrigerator for up to 3 months. 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 Tahini Vinaigrette This simple dressing is very thick, but if you prefer it thinner just blend in some water until desired consistency is achieved. 3 garlic cloves 1 tablespoon balsamic vinegar 2 tablespoons tahini (see previous recipe) 1 tablespoon fresh lemon juice ¼ teaspoon sea salt ¹∕8 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1. Put all of the ingredients, except for the olive oil, into the blender jar fitted with the blending blade. Pulse 8 to 10 times on High to chop, and then process until smooth. 2. With the blender running on Low, slowly add the olive oil through the pour lid and the process until fully emulsified, about 30 to 40 seconds. 3. If thinning with water, wait until dressing is fully blended, and then add water, 1 tablespoon at a time. Nutritional information per serving (1 tablespoon): Calories 150 (60% from fat) • carb. 12g • pro. 4g • fat 10g • sat. fat 2g • chol. 0mg • sod. 75mg • calc. 24mg • fiber 3g 8