22
Pepper Hummus. Makes about 2-1/2 cups
(625 ml).
Preparation: 15 to 20 minutes, plus 30
minutes resting time.
Nutritional analysis per tablespoon (15 ml):
roasted red pepper hummus
Calories 45 (33% from fat • carb. 6g ) • pro. 2g • fat 2g
• sat. fat 0g chol. 0mg • sod. 112mg • fiber 1g
Jalapeño Jack Wafers
These savoury wafers just melt in your mouth.
Makes 40 wafers
6
ounces (170 g) Monterey Jack
cheese
1
small fresh jalapeño, stemmed
and seeded
3
tablespoons (45 ml) unsalted
butter
¾
teaspoon (3 ml) dry cilantro
1
ounce (28 g) onion, cut into
½ inch (1.25 cm) pieces
¾
cup (175 ml) all-purpose flour
kosher salt for sprinkling,
optional
Insert shredding disc. Place cheese in large
feed tube and shred using light pressure;
remove and reserve. Remove shredding disc
and insert metal blade. Add jalapeño and
onion; process until coarsely chopped, about
5 to 10 seconds. Scrape work bowl. Add
shredded cheese, butter and cilantro. Process
until well blended and forms a ball, about 20
seconds. Scrape sides of work bowl. Add
flour and process until dough forms a ball,
about 10 to 15 seconds.
Turn dough out onto plastic wrap and shape
into a log approximately 10 inches (25 cm)
long. Wrap in plastic wrap and chill 30 min-
utes before using. May be made ahead to this
point and refrigerated up to 3 days before
using.
Preheat oven to 350°F (177°C). Slice logs
into 1/4-inch (0.625 cm) pieces. Place on an
ungreased baking sheet and sprinkle lightly
with kosher salt if desired. Bake until lightly
browned on the bottom and edges, about 20
minutes. Cool on wire rack before serving.
Preparation: 10 – 15 minutes, plus 30 minutes
resting time, 30 minutes baking and cooling
Nutritional analysis per wafer:
Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g
sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g
Soups
Vegetarian Potato and Split
Pea Soup
Hearty enough to serve for supper, this soup
has only 3 fat grams per serving!
Makes six 6-ounce (170 g) servings
1
small carrot, peeled, cut to fit
feed tube vertically
1
small celery rib, peeled, cut to fit
feed tube vertically
1
small onion, peeled, cut in half
1½
tablespoons (25 ml) unsalted
butter
1
small garlic clove, peeled
2
1
/
3
cups (583 ml) water
1½
cups (375 ml) reduced fat,
lowsodium vegetable broth
1
small potato (about 5 ounces
[142 g])
½
pound (227 g) split green peas,
rinsed and sorted
¼
teaspoon (1 ml) ground black
pepper
Insert the 4 mm slicing disc. Slice the carrot,
celery, and onion using medium pressure;
reserve.
Melt butter in a 3-3/4 - quart (3.5 L) sauce-
pan over medium heat. Add carrot, celery,
onion and garlic. Cook until soft, about 10 to
15 minutes. Add water and broth; cover and
bring to a boil over medium-high heat. Peel
potato and cut into 1-inch (2.5 cm) pieces.
Add potato and split peas to saucepan.
Reduce heat to low and simmer, partially
