KitchenAid KFP715WH Use & Care Guide - Page 22

ENGLISH Asian Coleslaw 1⁄2 medium (about 1 lb [455 g]) Napa cabbage 1 small red onion 3 tablespoons (45 ml) sunflower seeds 1 package (3 oz. [85 g]) chicken or oriental flavour ramen noodles 1⁄4 cup (60 ml) vegetable oil 2 tablespoons (30 ml) vinegar 2 tablespoons (30 ml) sugar Position reversible slicing/shredding disc in work bowl to slice. Add cabbage and onion, cutting to fit feed tube if necessary. Process to slice. Remove to large serving bowl. Add sunflower seeds. Remove seasoning packet from noodles. Set aside. Crumble noodles. Add to cabbage mixture. Exchange mini work bowl and mini blade for slicing/ shredding disc. In mini work bowl, combine oil, vinegar, sugar, and contents of noodle seasoning packet. Process until smooth and thick. Pour over cabbage. Toss to coat. Yield: 8 servings. Per serving: About 150 cal, 3 g pro, 13 g carb, 10 g total fat, 1.5 g sat fat, 0 mg chol, 150 mg sod. Vegetarian Muffuletta Hoagie 1 clove garlic 3 large fresh basil leaves or 1 teaspoon (5 ml) dried basil 1⁄4 cup (60 ml) pimiento-stuffed green olives 1⁄4 cup (60 ml) pitted ripe olives 6 ounces (170 g) provolone cheese 2 large carrots, cut into 21⁄2-inch (6.25 cm) pieces 2-3 tablespoons (30-45 ml) olive oil, divided 1 medium zucchini, cut into 21⁄2-inch (6.25 cm) pieces 1⁄4 small red onion 1-2 tablespoons (15-30 ml) balsamic vinegar 1⁄2 teaspoon (2 ml) sugar 2 medium plum tomatoes 4 hoagie buns, split and buttered, if desired Position mini bowl and mini blade in work bowl. With processor running, add garlic and basil through feed tube. Process until finely chopped, about 10 seconds. Add green and ripe olives. Pulse until chopped, 3 to 4 times, about 1 second each. Set aside. Exchange mini bowl and mini blade for reversible slicing/ shredding disc to shred. Add cheese, cutting to fit feed tube, if necessary. Process to shred. Set aside. Wipe out work bowl, if necessary. Reverse disc to slice. Add carrots. Process to slice lengthwise. Heat 1 to 2 tablespoons (15 to 30 ml) oil in large skillet over medium heat. Add carrots. Cook 3 to 5 minutes until crisp-tender, stirring occasionally. Push to edge of skillet. Meanwhile, add zucchini and onion to feed tube. Process to slice. Add to skillet, adding oil, if necessary. Cook until slightly soft, 1 to 2 minutes. Remove skillet from heat. Add olive mixture, vinegar, and sugar to skillet. Stir gently. Cover. Let stand 10 minutes to marinate. Meanwhile, add tomatoes through feed tube. Process to slice. Set aside. Spoon vegetable mixture into hoagie buns. Top with tomatoes and cheese. Place under broiler 2 to 3 minutes, until cheese is bubbly. Yield: 4 servings (1 hoagie per serving). Per serving: About 470 cal, 19 g pro, 44 g carb, 24 total g fat, 11 g sat fat, 30 mg chol, 950 mg sod. 20