Place all ingredients, except for the oil, in the Cuisinart blending cup in
order listed. Using the Cuisinart
®
Cordless Hand Blender, process until
mixture begins to thicken. Be sure to keep the metal blade completely
submerged while blending. Gradually add the oil, two tablespoons (30 ml)
at a time. Continue processing with a gentle up-and-down motion until
thick, about 30 seconds longer.
Nutritional information per serving (1 tablespoon [15 ml] ):
Calories 30 (96% from fat) • carb. 4g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 100mg • calc. 1mg • fiber 1g
Egg Beaters is a ® registered trademark of Conagra Foods RDM, Inc. Corporation
Ketchup
Makes about 2 cups (500 ml)
½
tablespoon (7 ml) extra virgin olive oil
1
garlic clove, chopped
½
medium onion, chopped
1
can (14.5 ounces [ 414 g] ) diced tomatoes, juices
drained
1
can (6 ounces [170 g] ) tomato paste
½
cup (125 ml) packed dark brown sugar
1
⁄
3
cup (75 ml) cider vinegar
¾
teaspoon (3.75 ml) sea or kosher salt
½
teaspoon (2 ml) dry mustard
¼
teaspoon (1 ml) ground cinnamon
pinch freshly ground black pepper
¼
teaspoon (1 ml) ground all-spice
Heat the oil in a medium skillet set over medium-low heat. Add the garlic
and onion. Sauté until softened, about 5 minutes.
Place sautéed vegetables in the Cuisinart blending cup. Add the remaining
ingredients. Using the Cuisinart
®
Cordless Hand Blender, process until
mixture begins to thicken and is completely smooth. Be sure to keep the
metal blade completely submerged while blending.
Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon [ 15 ml] ):
Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g
Marinara Sauce
Makes about 6 cups (1.5 L)
3
tablespoons (45 ml) extra virgin olive oil
10
garlic cloves, finely chopped
2
cans (28 ounces each [795 g] ) whole plum tomatoes in
purée
10
leaves fresh basil, thinly sliced (chiffonade) (about ¼ cup
(50 ml) packed)
½
tablespoon (7 ml) freshly ground black pepper
1
teaspoon (5 ml) dried oregano
¼
teaspoon (1 ml) fennel seed
pinch sea or kosher salt
¼
cup (50 ml) granulated sugar
Heat oil in a large saucepan over low heat. Add garlic and sauté until
softened and fragrant, but not browned, about 5 minutes. Add the
tomatoes, with their juices; crush slightly with the back of a wooden spoon.
Bring to a strong simmer. Add basil, spices and salt; let simmer 20 to 30
minutes, until thickened. Stir in sugar; taste and adjust seasonings. Let
simmer an additional 10 minutes.
Using a Cuisinart
®
Cordless Hand Blender, blend the sauce until
homogenous and smooth. Be sure to keep the metal blade completely
submerged while blending.
Adjust seasoning to taste.
Nutritional information per serving (¼ cup [50 ml] ):
Calories 42 (37% from fat) • carb. 6g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 149mg • calc. 14mg • fiber 1g
Ancho Chile Sauce
A perfect all-purpose sauce for Mexican dishes.
Makes 1½ cups (375 ml)
6
dried ancho chiles
1
large shallot, cut into 1-inch (2.5 cm) pieces
1 garlic
clove
1
jalapeño, seeds removed and cut into ½-inch (1.25 cm)
pieces
1
tablespoon (15 ml) extra virgin olive oil
¼
cup (50 ml) white wine
1
cup (250 ml) chicken stock, hot
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