KitchenAid K5SSWH Use & Care Guide - Page 24

Herbed Whipped Squash 1 large butternut squash, baked (about 3 cups cooked) 1⁄4 cup butter or margarine, melted 1⁄2 teaspoon dried tarragon leaves 1⁄8 teaspoon salt 1⁄8 teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. Yield: 6 servings (1⁄2 cup per serving). Per serving: About 107 cal, 1 g protein, 11 g carb, 7 g fat, 0 mg chol, 137 mg sodium. Black Bean Frittata 2 cups fat-free egg substitute or 8 eggs 1⁄4 cup low-fat milk 1 tablespoon oil 1⁄2 medium red bell pepper, chopped 4 green onions, sliced 1 can (16 oz) black beans, rinsed and drained 1 cup shredded Monterey Jack cheese Place egg substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside. Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated. Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, gently lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but still shiny. Sprinkle with cheese. Cook, covered, about 1 minute, or until cheese melts. Yield: 6 servings. Per serving: About 208 cal, 18 g protein, 15 g carb, 8 g fat, 18 mg chol, 463 mg sodium. Tip: For browned top on frittata, place under broiler about 1 minute, or until cheese is browned and bubbly. 24