Cuisinart SPB-6BKSS Instructions and Recipes - Page 15
EntrÉes
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ENTRÉES Ricotta Spinach Pie Somewhat like a crustless quiche, Ricotta Spinach Pie can be served with Rustic Tomato Sauce as a simple supper entrée. Makes 8 servings 1 teaspoon extra virgin olive oil ½ ounce Asiago cheese, cut into ½-inch cubes ½ slice white or wheat bread (½ ounce) cut into ½-inch cubes ½ teaspoon dry basil 4 large eggs 2 cups fresh baby spinach leaves, packed (about 2½ ounces), washed and dried 3 cups lowfat ricotta cheese ½ teaspoon kosher salt ½ teaspoon freshly ground black or white pepper Preheat oven to 350°F. Use a pastry brush to coat a 10-inch deep-dish pie plate with olive oil and set aside. Place Asiago cheese cubes in blender jar; cover blender jar. Set on Purée and pulse 10-12 times to grind the cheese. Remove and reserve. Place bread cubes in blender jar, pulse 5-10 times to grind; add basil, blend for 5 seconds. Remove and reserve. Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the blender jar. Set on Liquefy and pulse 10 times, then blend for 15 seconds; use a spatula to scrape the sides of the blender jar. Blend for an additional 15-20 seconds. Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the reserved breadcrumbs. Bake in the preheated 350°F oven for 45-50 minutes, until the custard is set and the pie is puffed. Remove and let rest for 5-10 minutes. Rustic Tomato Sauce Makes about 8 cups 1 tablespoon extra virgin olive oil 1 onion (8 ounces), peeled and cut into ½-inch pieces 2 carrots (4 ounces), peeled and cut into ½-inch pieces 2 ribs celery, trimmed and cut into ½-inch pieces 4 cloves garlic, peeled 1 teaspoon dried oregano 1 teaspoon dried basil 4 roasted red bell peppers, cut into 1-inch pieces ½ cup dry white wine (such as vermouth) 3 tablespoons tomato paste 3 cans (15-ounce) recipe-ready diced tomatoes with juices ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, oregano and basil. Cover loosely and cook until the vegetables are softened, 6-8 minutes. Stir in the roasted red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35-40 minutes, loosely covered. Uncover and simmer for 15-20 minutes longer to thicken. Turn off heat and let sit 5 minutes. Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with ½ cup of the cooking liquid. Cover the blender jar. Select Purée and pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30-40 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper. Nutritional information per half-cup serving: Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g •sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g Cut into wedges to serve. Top with Rustic Tomato Sauce. Nutritional information per serving: Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g 15