Cuisinart CBT-700C Series, Instruction And Recipe Booklet

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additional 10 times. Transfer mixture to a medium mixing bowl; stir
in the capers and serve.
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Sun-Dried Tomato and Basil Pesto
A twist on traditional pesto, the sun-dried tomato brings a welcome
change to this popular sauce.
Makes about 3 cups (750 ml)
2 cups (500 ml) extra virgin olive oil
6 garlic cloves
3 cups (750 ml) sun-dried tomatoes (packed in oil)
1 cup (250 ml) fresh basil leaves
¼ teaspoon (1 ml) freshly ground black pepper
¼ cup (50 ml) grated Pecorino Romano
¼ teaspoon (1 ml) sea salt
2 tablespoons (30 ml) white vinegar
Place all ingredients, in the order listed, in the jar of the Cuisinart ®
PowerEdge ® 700 Blender. Run on High for 2½ minutes, or until
desired consistency is achieved.
Adjust seasonings to taste and serve.
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Orange-Ginger-Soy Marinade
This works well with most meats, especially pork and chicken.
Makes about 4 cups (1 L)
2 cups (500 ml) orange juice
2 tablespoons (30 ml) reduced-sodium soy sauce
1 tablespoon (15 ml) rice wine vinegar
2 ounces (60 g) fresh peeled ginger,
cut into ½-inch (1.25 cm) pieces
4 scallions, cut into 1-inch (2.5 cm) pieces
¼ cup (50 ml) fresh cilantro
¼ teaspoon (1 ml) sea salt
2 tablespoons (30 ml) honey
Place all ingredients, in the order listed, in the jar of the
Cuisinart
® PowerEdge ® 700 Blender. Run on the Purée function
for 45 seconds.
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Roasted Butternut Squash
and Apple Soup
Welcome the fall and winter seasons with this flavourful soup. You
get the smoothest results with our new Soup & Sauces function.
Makes about 6 cups (1.5 L)
¼ cup (50 ml) extra virgin olive oil, divided
2 pounds (1 kg) butternut squash, halved and seeded
2 tablespoons (30 ml) unsalted butter
1 onion, cut into 1-inch (2.5 cm) pieces
2 apples, peeled, cored and cut into 1-inch (2.5 cm) pieces
½ tablespoon (7 ml) light or dark brown sugar
2 tablespoons (30 ml) minced ginger [about one 2-inch
(5.0cm) piece]
1 quart (0.95 L) vegetable or chicken stock
¾ teaspoon (3.75 ml) ground nutmeg
1¼ teaspoons (7 ml) sea salt
pinch freshly ground black pepper
¼
teaspoon (1 ml) fresh thyme
Preheat oven to 375°F (190°C).
Pour 2 tablespoons (30 ml) of the oil over the cut sides of the
squash. Place squash cut side down on a parchment or foil-lined
baking sheet. Place in the preheated oven and roast 30 to
40 minutes, or until a paring knife can easily pierce the skin of the
squash.