Cuisinart CPB-300XA, Instruction And Recipe Booklet

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8
Garden V ege table Sauce
Th is all -p urp os e pa sta s au ce i s a g re at wa y
to get y ou r dai ly do se o f v ege ta ble s.
Ma kes a bo ut 3 c up s
1 ta ble sp oo n ex tra v irg in o liv e oil
1 small onion, cut int o 1 cm pieces
1 ca rro t, c ut i nto 1c m pie ce s
½ cu p 1c m cu be d eg gp la nt ( no t p ee le d)
1 celery stal k, cut into 1c m pieces
2 garlic clo ves, smashed
½ te as po on s ea o r ko sh er s alt , div id ed
½ te as po on d rie d ore ga no
½ te as po on d rie d ba sil
1 ro as te d re d pe pp er, c ut i nto 2c m pie ce s
¼ cu p dr y wh ite w in e
1 ta ble sp oo n to ma to pa ste
1 can (8 00 g) diced to mato es wit h t heir juices
pin ch f re sh ly g ro un d bla ck p ep pe r
1 ta blespoon granulated sugar
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.
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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
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etables. 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 tri tio nal i nfo rm ati on p er s erv in g (¼ cu p):
$BMP SJFT G SPNGB Ut DBSC Ht QSP Ht GB U Ht TBU GBUH
tDIPM N Ht TPE N Ht DBMD N Ht GJCSF H
Ta hini
A vit al i ng re die nt t o h um mu s, t his se sa me pa ste i s v ery ve rs ati le
and can be us ed as a base in salad dressi ngs or sau ces.
Ma kes a bo ut ¼ c up
½ cup sesame seeds, light ly to asted and cooled
2 ta ble sp oo ns ex tra v irg in o liv e oil
pin ch s ea s alt
1. Put the sesame seeds into the chopping cup fitted with the grinding blade. Pulse 8 to 10
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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 tritiona l information per s erv ing (1 table spoon ):
$B MP SJF T GS PN GB U tD BSC Ht QSP Ht GB U Ht TB U GB UH
tD IP M N Ht TP E NH tD BMD NH t GJ CSF H
Ta hini Vinaigre tte
Th is sim ple dre ss in g is ve ry th ic k, b ut i f y ou p re fe r it t hin ne r ju st b le nd in so me wa te r
unti l desir ed consistenc y is achiev ed.
3 garlic clov es
1 ta blespoo n balsamic vinegar
2 ta blespoons ta hini ( see prev ious recipe )
1 ta ble sp oo n fre sh l em on j uic e
¼ te as po on s ea s alt
¹∕
8
te as po on f re sh ly g ro un d bla ck p ep pe r
3 ta ble sp oo ns ex tra v irg in o liv e oil
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 tritiona l information per s erv ing (1 table spoon ):
$BMP SJFT G SPN GBU t DBSC H tQSP Ht GBU Ht TB U GB UH
tD IP M N Ht TP E NH tD BMD N Ht GJC SF H