1
teaspoon (5 ml) sea or kosher salt, divided
2
tablespoons (30 ml) honey
1
tablespoon (15 ml) fresh lime or lemon juice
Reconstitute chiles: place them in a bowl, and pour boiling water over them
so that they are completely covered. Cover bowl with foil, or an inverted
plate. Allow the chiles to sit until they soften, about 30 to 45 minutes. Once
soft, remove all seeds and stems, and reserve.
While chiles are soaking, insert the blade assembly in the prep bowl. Add
the shallot, garlic and jalapeño and process until roughly chopped, about 6
to 8 seconds. Reserve.
In a 3½-quart (3.2 L) sauté pan, heat the olive oil over medium heat.
Add shallot, garlic, jalapeño and a pinch of the salt. Stir and sauté until
softened and slightly browned, about 5 minutes. Stir in reserved chiles and
heat through for about a minute. Stir in white wine. Scrape any bits that
are clinging to the bottom of the pan. Allow wine to reduce until almost
completely evaporated. Add the chicken stock, bring to a boil and then
reduce heat to allow mixture to simmer for about 10 to 15 minutes. Add the
remaining salt, honey and lime/lemon juice.
Using the Cuisinart
®
Cordless Stick Blender, blend 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 (¼ cup [50 ml] ):
Calories 100 (21% from fat) • carb. 17g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 460mg • calc. 27mg • fiber 2g
Basic Vinaigrette
This recipe may be easily modified by changing
the oils and vinegars used.
Makes 1½ cups (375 ml)
1 garlic
clove
2
teaspoons (10 ml) Dijon-style mustard
½
cup (125 ml) red wine vinegar
1
teaspoon (5 ml) fresh lemon juice
¾
teaspoon (3.75 ml) sea or kosher salt
½
teaspoon (2 ml) freshly ground black pepper
1¼
cups (300 ml) extra virgin olive oil
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 10 to 15 seconds; scrape bowl. Add the mustard, vinegar,
lemon juice, salt and pepper; pulse 4 to 5 times, until combined. Add the
oil and process until completely combined.
Adjust seasoning to taste.
This dressing is best made at least ½ hour ahead of serving. Vinaigrette will
keep well if covered in refrigerator for one week. Remove from refrigerator
about 30 minutes before serving; it may need to be reprocessed if
separation has occurred.
Nutritional information per serving (1 tablespoon [15 ml] ):
Calories 8 (82% from fat) • carb. 0g • pro. 0g • fat 1g
sat. fat 0g • chol. 0mg • sod. 98mg • calc. 0mg • fiber 0g
Fresh Herb and Yogurt Dressing
This tangy dressing is a lowfat version to other creamy dressings.
It also pairs well with crudités.
Makes
2
⁄
3
cup (150 ml)
1 garlic
clove
1
tablespoon (15 ml) fresh dill
½
tablespoon (7 ml) fresh tarragon
½
tablespoon (7 ml) Dijon-style mustard
1
tablespoon (15 ml) white vinegar
¼
teaspoon (1 ml) sea or kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
¾
teaspoon (3.75 ml) granulated sugar
1
tablespoon (15 ml) fresh lemon juice
½
cup (125 ml) nonfat Greek yogurt (or another strained
yogurt)
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 10 to 15 seconds; scrape bowl. Add the dill and tarragon;
pulse 4 to 5 times, until roughly chopped. Add the remaining ingredients
and process until completely combined.
Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon [15 ml] ):
Calories 15 (1% from fat) • carb. 3g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 130mg • calc. 32mg • fiber 0g
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