Cuisinart CPB-300P1, Instruction And Recipe Booklet

Page: 9 / 17

8
Ga rden V eg eta ble Sa uce
Thi s al l-p urp ose pas ta sau ce is a g rea t w ay
to get you r d aily do se of ve get ab les .
Mak es ab out 3 cu ps
1 ta ble sp oo n e xtr a vi rg in oliv e o il
1 sm all on io n, cu t in to ½-i nc h p ie ce s
1 ca rro t, cu t in to ½-i nc h p ie ce s
½ cu p ½ -in ch cu be d e gg pla nt (n ot pe ele d)
1 ce le ry sta lk , c ut in to ½-i nc h p ie ce s
2 ga rlic clo ve s, sm ash ed
½ te asp oo n se a o r ko sh er sa lt, div id ed
½ te asp oo n d rie d o re ga no
½ te asp oo n d rie d b asi l
1 ro ast ed re d p ep pe r, c ut in to 1-i nc h p ie ce s
¼ cu p d ry wh ite win e
1 ta ble sp oo n to ma to pa ste
1 ca n (2 8-o un ce ) d ic ed to ma to es wit h th eir ju ic es
pin ch fre sh ly gro un d b la ck pe pp er
1 ta ble sp oo n g ra nu la te d su ga r
1. Put the oil into a large saucepan set over medium heat. Once oil is hot,
add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon salt. Sauté
ingredients together so that they gently sauté and turn slightly golden.
2. Add the oregano, basil, red pepper and wine. Cook until reduced by at least
half. Add the tomato paste, tomatoes, pepper and sugar. Bring to a boil, then
reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and
then simmer for an additional 15 to 20 minutes longer to thicken. Turn off heat
and let sit 5 minutes.
3. Strain the solids from the liquids and put ½ cup of the liquid into the blender
jar fitted with the blending blade. Add 2 cups of the cooked vegetables. Pulse
on High 4 times, and then run on High for 20 seconds. Add an additional ¼
cup of liquid and the remaining vegetables. Pulse on High 3 more times, and
then run for about 15 seconds, or until smooth. If you prefer a chunky sauce,
do not process – rather, pulse until desired consistency.
Nu tritio na l in fo rm ation pe r s erv in g ( ¼ c up ):
Cal ori es 41 (25 % fr om fat ) • car b. 7 g • pro . 1g • fa t 1g • sa t. f at 0g
• ch ol. 0m g • so d. 2 45m g • cal c. 1 8m g • fib er 2g
Tahini
A v ita l in gre die nt to hum mus , th is ses am e p ast e is ve ry ver sati le
and can b e u sed as a bas e in sal ad d ress ings o r s auces .
Mak es ab out ¼ cu p
½ cu p se sa me se ed s, lig htl y to ast ed an d c oo le d
2 ta ble sp oo ns ext ra vir gin oliv e o il
pin ch se a sa lt
1. Put the sesame seeds into the chopping cup fitted with the grinding blade.
Pulse 8 to 10 times on High or until finely ground. Add the olive oil and salt
and pulse 4 to 5 times on High, and then process for 20 to 30 seconds on
Low, or until a paste forms.
2. Store in an airtight container in the refrigerator for up to 3 months.
Nu tri tion al i nfor mat ion p er se rvi ng (1 ta blesp oon ):
Cal ori es 91 (99 % fr om fat ) • car b. 0 g • pro . 0 g • fat 11g • sa t. f at 2g
• ch ol. 0m g • so d. 7 6m g • cal c. 3 mg • fib er 0g
Tahini V inai gret te
Thi s si mp le dre ssi ng is very thi ck, but if y ou pre fer it thi nne r ju st ble nd in so me
wat er unti l d esi red co nsi ste ncy is ac hie ved .
3 ga rlic clo ve s
1 ta ble sp oo n b als am ic vin eg ar
2 ta ble sp oo ns ta hin i (s ee pre vio us re cip e)
1 ta ble sp oo n fr esh le mo n ju ic e
¼ te asp oo n se a sa lt
¹∕
8
te asp oo n fr esh ly gro un d b la ck pe pp er
3 ta ble sp oo ns ext ra vir gin oliv e o il
1. Put all of the ingredients, except for the olive oil, into the blender jar fitted with
the blending blade. Pulse 8 to 10 times on High to chop, and then process
until smooth.
2. With the blender running on Low, slowly add the olive oil through the pour lid
and the process until fully emulsified, about 30 to 40 seconds.
3. If thinning with water, wait until dressing is fully blended, and then add water,
1 tablespoon at a time.
Nu tri tion al i nfor mat ion p er se rvi ng (1 ta blesp oon ):
Cal ori es 150 (60 % fr om fat ) • car b. 1 2g • p ro . 4g • fa t 10 g • sat . fa t 2g
• ch ol. 0m g • so d. 7 5m g • cal c. 2 4m g • fib er 3g