KitchenAid KFC3100PK Use & Care Guide - Page 16

PINEAPPLE JALAPEÑO SALSA 1⁄2 jalapeño pepper, seeds removed 2 green onions, cut into 1-inch pieces 1 tablespoon crystallized ginger 2 cups fresh pineapple chunks 1⁄4 teaspoon salt 1⁄4 teaspoon cumin Place pepper, onions, and ginger in chopper. Process 3 to 5 seconds to chop. Add pineapple, salt, and cumin; pulse 4 to 5 times for 3 seconds each to coarsely chop pineapple. Serve with chicken or pork. Yield: 11⁄2 cups. 12 servings (2 tablespoons per serving). Per serving: About 15 cal, 0 g pro, 4 g carb, 0 g fat, 0 mg chol, 49 mg sod. GARLIC-GINGER MARINADE 3 tablespoons vegetable oil 3 tablespoons rice wine vinegar 1⁄4 cup loosely packed fresh cilantro leaves 1 tablespoon onion pieces 3 tablespoons soy sauce 2 teaspoons dark sesame oil 1⁄2 teaspoon sugar 1⁄4 teaspoon crushed red pepper flakes 1 inch piece fresh gingerroot 2 cloves garlic Combine all ingredients in chopper. With hand on top of chopper, process 10 to 15 seconds until blended. Place beef, pork, chicken, fish, or tofu in dish or sealable food storage bag. Marinate 1 hour (for fish, tofu, or small pieces of meat) or 8 hours to overnight (for larger cuts of meat). Grill or broil to desired doneness, brushing once with marinade halfway through cooking, if desired. Discard remaining marinade. Yield: About 3⁄4 cup (enough to marinate approximately 11⁄2 pounds of steak or 6 chicken breasts). Per serving: About 36 cal, 0 g pro, 1 g carb, 3 g fat, 0 mg chol, 286 mg sod. 16