KitchenAid KHB100ER Use & Care Guide - Page 28

Vegetable Barley Soup 1 medium onion, cut into 1-inch pieces 2 medium carrots, peeled and cut into 11⁄2-inch pieces 1 rib celery, cut into 11⁄2-inch pieces 2 small tomatoes, cored and seeded 1⁄3 cup fresh or frozen cut green beans 1⁄4 cup fresh or frozen green peas 1⁄4 cup fresh or frozen corn 4 cups (1 quart) chicken or vegetable broth 1⁄4 cup medium barley 1⁄2 teaspoon dried basil 1⁄2 teaspoon dried marjoram 1 small bay leaf 1⁄4 teaspoon salt 1⁄8-1⁄4 teaspoon white pepper In chopper attachment bowl with blade, place onion, carrots, and celery. Insert chopper adapter into motor body and lock adapter onto bowl. Pulse 5 to 6 times at Speed 4, about 5 seconds each time, or until coarsely chopped. Transfer vegetable mixture into large saucepan or Dutch oven. Set aside. In chopper attachment bowl, place tomatoes. Replace adapter; pulse 3 to 4 times at Speed 2, about 3 seconds each time to chop. Add tomatoes and remaining ingredients to saucepan. Bring to a boil. Reduce heat, cover, and simmer 45 to 60 minutes, or until vegetables and barley are tender. Remove and discard bay leaf. Yield: 5 servings (1 cup per serving). Per Serving: About 100 cal, 3 g pro, 16 g carb, 3.5 g total fat, 1 g sat fat, 5 mg chol, 960 mg sod. Guacamole 1⁄2 small serrano or jalapeno pepper, seeded and cut into quarters 1 clove garlic, peeled 3 tablespoons loosely packed fresh cilantro leaves, if desired 1⁄4 small onion, peeled and cut into 1-inch pieces 3 ripe avocados, peeled, pitted, and cut into 1-inch pieces, divided 2 tablespoons fresh lime juice 1⁄2 teaspoon salt 1⁄8 teaspoon cayenne, if desired In chopper attachment bowl with blade, place serrano pepper and garlic. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 8 for 8 to 10 seconds, or until finely chopped. Add cilantro, if desired; chop at Speed 8 for 8 to 10 seconds, or until cilantro is well cut. Add onion; chop at Speed 8 for 5 to 10 seconds, or until onion is finely chopped. Add 2⁄3 of avocados, lime juice, salt, and cayenne, if desired. Pulse 2 to 3 times at Speed 6, about 4 seconds each time, or until well chopped, scraping bowl as needed. Add remaining 1⁄3 of avocado. Pulse 3 to 4 times at Speed 6, about 4 seconds each time, or until desired consistency. Cover and refrigerate at least 2 hours before serving to blend flavors. Serve with corn chips, if desired. Yield: 14 servings (2 tablespoons per serving). Per Serving: About 70 cal, 1 g pro, 3 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 90 mg sod. 26