Cuisinart TOB-40 TOB-40 Manual - Page 14

3. Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini chopper or food processor. Process until well combined. 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 baking tray 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 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 or sea salt 2 large shallots, quartered 1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position A. Line baking pan with aluminum foil. 2. Put the chicken in a large mixing bowl and toss with the oil, lemon juice, spices and salt. Put the shallots onto the prepared baking pan and put the seasoned chicken on top of the shallots. 3. Bake 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 or sea salt teaspoon freshly ground black pepper cups artichoke hearts, drained tablespoons drained capers 1. Preheat the toaster oven to 425°F on Bake setting with the rack in position C. Line baking pan with aluminum foil. 2. Rinse the fish and pat dry. Rub with the olive oil, lemon juice, salt and pepper. 3. Put the artichoke hearts into the prepared baking pan and place the seasoned fish on top. Finally, finish with the capers. 4. Roast in preheated oven until fish is just cooked through, about 12 to 15 minutes, depending on the thickness. 5. Remove and serve immediately. Nutritional information per serving: Calories 276 (48% from fat) • carb. 5g • pro. 23g • fat 12g sat. fat 2g • chol. 68mg • sod. 767mg • calc. 32mg • fiber 3g 11