48
49
ENTRÉES
ENTRÉES
makes approximately 16 meatballs
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate preparation time (meatloaf):
10 minutes plus 75 minutes for cooking
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
®
Food Processor. Put the onion,
parsley, bread, meat, dry milk, salt and spices into the
work bowl and pulse 4 to 6 times, then process until finely
chopped. Add the eggs and water and pulse until the
desired consistency is reached; be careful not to
overprocess.
Shape the mixture into balls, 2 tablespoons (30 ml) each.
Arrange them in a single layer in a baking dish and bake
at 375°F (190°C) for 25 minutes or simmer in tomato sauce
until cooked through.
To make meatloaf: Pack the mixture into an
8½ x 4¼ x 3-inch (22 x 11 x 8 cm) loaf pan and bake at
375°F (190°C) for about 75 minutes, until the top is well
browned and the internal temperature registers 160°F
(71°C).
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat)
|
carb. 2g
|
pro. 7g
|
fat 5g
|
sat. fat 2g
|
chol. 31mg
|
sod. 125mg
|
calc. 20mg
|
fiber 0g
Nutritional information per serving
(one 1-inch (2.5 cm) slice meatloaf):
Calories 376 (55% from fat)
|
carb. 10g
|
pro. 31g
|
fat 22g
|
sat.
fat 8g
|
chol. 151mg
|
sod. 601mg
|
calc. 95mg
|
fiber 1g
½
medIum onIon, abouT
1½ ounces (43 G), cuT In
quarTers
¼
cuP (50 ml) loosely
Packed Parsley leaves
1
slIce day-old fIrm
bread, Torn InTo PIeces
¾
Pound (375 G) boneless
chuck, cuT InTo 1-Inch
(2.5 cm) PIeces
¾
Pound (375 G) boneless
Pork, cuT InTo 1-Inch
(2.5 cm) PIeces
2½
TablesPoons (40 ml)
nonfaT dry mIlk
1
TeasPoon (5 ml) kosher
salT
¾
TeasPoon (3.75 ml)
Ground
nuTmeG
¼
TeasPoon (1 ml) drIed
Thyme
1
larGe eGG
2
TablesPoons (30 ml)
cold waTer (If neces-
sary)
A classic recipe to use for meatballs and meatloaf .
CLASSIC mEATBALLS
CHICKEN mARSALA
This elegant meal is easy enough to prepare any night of the week .
2
leeks, whITe ParTs only
8
ounces (227 G) baby Por-
Tobello mushrooms
3½
ounces (100 G) shIITake
mushrooms
8
ounces (227 G) cremInI
mushrooms
¼
cuP (50 ml) marsala
wIne
½
cuP (125 ml) chIcken or
beef broTh
2
TablesPoons (30 ml)
cornsTarch
3
TablesPoons (45 ml)
unsalTed buTTer,
dIvIded
1
TeasPoon (5 ml) kosher
salT, dIvIded
½
TeasPoon (2 ml) freshly
Ground PePPer, dIvIded
2½
Pounds (1.1 kG) chIcken
breasT, ThInly slIced
¼
cuP (50 ml) unbleached,
all-PurPose flour
makes 8 servings
Approximate preparation time: 30 to 35 minutes
Insert the slicing disc assembly, adjusted to 2mm, into the
large work bowl of the Cuisinart
®
Food Processor, and slice
the leeks. Remove and wash well in cold water to remove
any dirt; dry well. Rinse the work bowl of any dirt from the
leeks. Adjust the slicing disc to 6mm and slice the
mushrooms. Remove and reserve. Replace the slicing disc
with the large metal chopping blade and process the
marsala, broth and cornstarch together; reserve.
Put 1 tablespoon (15 ml) of butter into a large skillet over
medium heat. When butter melts, add the leeks,
mushrooms, ½ teaspoon (2 ml) of salt, and ¼ teaspoon
(1 ml) of pepper to the skillet. Stir vegetables and sauté
until very soft, about 8 to 10 minutes; reserve.
While vegetables are cooking, sprinkle the chicken on
both sides with remaining salt and pepper. Dredge in
flour, tapping away any excess flour. Add remaining butter
to the skillet and sauté chicken until golden on both sides,
about 3 to 5 minutes on each side; remove and reserve.
Return the mushroom mixture to the skillet and add the
marsala mixture; bring to a simmer until
the sauce thickens, about 4 minutes. Taste and adjust
seasoning accordingly. Return the chicken to the skillet to
heat through in the simmering sauce. Serve immediately.
Nutritional information per serving:
Calories 252 (22% from fat)
|
carb. 12g
|
pro. 35g
|
fat 6g
|
sat. fat 3g
|
chol. 93mg
|
sod. 446mg
|
calc. 33mg
|
fiber 1g