Cuisinart TOB-1010 User Manual - Page 16

1 fresh rosemary sprig, stem discarded 1 fresh oregano sprig, stem discarded ½ teaspoon dried tarragon 3 tablespoons extra virgin olive oil 2 tablespoons Dijon-style mustard 1. L ine the baking pan with aluminum foil. 2. Pat beef dry with paper towels. Rub with ¼ teaspoon each of the salt and pepper; reserve. 3. Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini chopper or food processor fitted with the chopping blade. Process until chopped. With the chopper/processor running, add the oil in a slow and steady stream through the feed tube or drizzle hole. Process until combined. 4. Rub the mustard on the tenderloin. Evenly spread the herb mixture on top (a pastry brush makes this task quick and simple). Place beef on the prepared pan and put into the lower position of the Toaster Oven Broiler. Set to 375°F on the Bake setting and roast for about 35 to 40 minutes, or until the internal temperature reads 125°F. Let meat rest 10 to 15 minutes before slicing. Nutritional information per serving: Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g Moroccan-Spiced Baked Chicken Pair this dish with roasted potatoes and asparagus for an impressive meal. Makes four to five servings 1½ pounds mixed chicken parts, bone-in (close or equal in size for even cooking) 1 tablespoon extra virgin olive oil 1½ tablespoons fresh lemon juice (about ½ lemon) ¾ teaspoon ground cumin ½ teaspoon ground cinnamon Pinch cayenne ¼ teaspoon ground coriander ½ teaspoon freshly ground black pepper 1 teaspoon kosher salt 2 large shallots, quartered 1. L ine baking pan with aluminum foil. 2. P ut the chicken in a large mixing bowl and toss with the oil, lemon juice, spices and salt. Put the shallots onto the prepared pan and put the seasoned chicken on top of the shallots. 3. P ut the baking pan into the lower position of the Toaster Oven Broiler. Set to 375°F on the Bake setting. 3. B ake in the preheated oven for 40 to 50 minutes, depending on the size of the chicken pieces (internal temperature should read 160°F for light meat and 170°F for dark meat). 4. Serve immediately. Nutritional information per serving (based on five servings): Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g • sat. fat 5g • chol. 115mg • sod. 540mg • calc. 30mg • fiber 0g Roasted Flounder with Artichokes & Capers A quick and impressive light meal all made in a toaster oven. Makes four servings 1 1½ 1½ ½ ¼ 1½ to 2 2 pound fillet of flounder, or other similar white fish tablespoons extra virgin olive oil tablespoons fresh lemon juice teaspoon kosher salt teaspoon freshly ground black pepper cups artichoke hearts, drained tablespoons drained capers 1. L ine the baking pan with aluminum foil. 16