18
19
on LOW, carefully remove the measured pour
lid from the cover of the blender. Add the milk
and vanilla extract through the opening and
blend for about 15 to 20 seconds, or until
smooth. If time allows, let the batter rest in
the refrigerator for at least 30 minutes. Before
using batter, whisk to re-blend, straining if
necessary to remove any lumps.
2. Melt the teaspoon of butter in an 8-inch,
nonstick skillet set over medium heat. Once
pan is hot, add a scant ¼ cup of batter to
the pan, moving the batter around quickly to
make a thin coating on the pan bottom. Cook
the crêpe for 2 to 3 minutes, until the edges
just start to brown, and then carefully flip
and finish cooking on the other side for an
additional minute. Continue cooking crêpes
until there is no more batter.
3. Serve with your favorite sweet or savory
fillings.
Nutritional information per crêpe:
Calories 92 (52% from fat) • carb. 8g • pro. 3g • fat 5g
sat. fat 3g • chol. 59g • sod. 129mg
calc. 36mg • fiber 0g
Carrot-Ginger Soup
A small amount of fresh ginger goes a long way.
You’ll love how it brightens up the warm flavors in
this silky-smooth soup.
Makes about 5 cups
1
small onion, cut into 1-inch pieces
2
tablespoons unsalted butter or olive oil
½
ounce fresh ginger, peeled and cut into
½-inch pieces
1
garlic clove
1
pound carrots, peeled and cut to fit
feed tube
½
teaspoon kosher salt
¼
teaspoon ground cinnamon
1
∕
8
teaspoon ground allspice
Pinch freshly ground nutmeg
1
thyme sprig
4
cups chicken broth, low sodium
1. Attach the Food Processor attachment onto
the motor base. Insert chopping blade into
the workbowl. Add the onion and PULSE to
roughly chop, about 8 to 10 pulses.
2. Put the butter or oil into a 6-quart saucepan
set over medium heat. Add chopped onion.
While onion is cooking, chop ginger and garlic
together by running on HIGH. Add ingredients
to the saucepan.
3. Continue cooking and replace the chopping
blade with the slicing disc. Slice the carrots on
HIGH and then stir directly into the saucepan,
adding the salt, cinnamon, allspice, nutmeg
and thyme. Stir ingredients together well and
then add the chicken broth. Increase heat and
bring to a boil. Once soup comes to a boil,
reduce the heat so that it is barely simmering.
Cover and simmer until the carrots become
tender, about 50 to 60 minutes.
4. Once carrots are tender, separate the solids
from liquid. Attach the blender jar onto motor
base. Put about half of the broth and half of
the solids into the blender jar. Blend on LOW
for about 10 seconds and then switch to HIGH
to blend thoroughly. Pour soup into a clean
pot. Repeat with remaining ingredients. Taste
and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 95 (44% from fat) • carb. 12g • pro. 2g • fat 5g
sat. fat 3g • chol. 12mg • sod. 733mg
calc. 69mg • fiber 3g
Creamy Greens Soup
Don’t let the color fool you—this earthy,
nourishing soup is delicious! Garnish with a dollop
of crème fraîche and a sprig of parsley for a
special, restaurant-like touch.
Makes about 5 cups
2
small shallots (about 3 ounces)
3
garlic cloves
1
small leek (about 2 ounces), white
part only
1
tablespoon olive oil
2
tablespoons unsalted butter
1
bunch kale, hard stems discarded
and roughly chopped
1
bunch Italian parsley, leaves only
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
4
cups vegetable broth, low sodium
½
cup heavy cream
1. Attach the Food Processor attachment onto
the motor base. Insert chopping blade into the
workbowl. Add the shallots, garlic and leek
and process on HIGH until finely chopped.
2. Put the oil and butter into a 6-quart saucepan
set over medium heat. Once butter is melted,
add the chopped shallot-garlic-leek mixture.
Sweat ingredients together so that they gently
sauté, but do not pick up any color.
3. Add the kale, parsley, salt and pepper and stir
to coat. Add the vegetable broth and bring
to a boil. Cover and reduce heat so that the
soup is just simmering. Simmer for about
30 minutes. Add the cream and continue
simmering, uncovered, for an additional 20 to
30 minutes.
4. Attach blender jar onto motor base. Put
ingredients into the blender jar. Blend on LOW
for about 10 seconds and then switch to HIGH
to thoroughly blend for about 45 seconds.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 216 (67% from fat) • carb. 14g • pro. 5g
fat 17g • sat. fat 9g • chol. 45mg • sod. 694mg
calc. 129mg • fiber 2g
Gazpacho
Serve this simple, no-cook soup at your next
barbecue. It is great for a hot summer day.
Makes about 7 cups
3
cups tomato or vegetable juice
cocktail, divided
1 to 2 garlic cloves
1
large celery stalk, peeled and cut into
1-inch pieces
1
medium to large cucumber, peeled,
halved lengthwise, seeded and cut into
1-inch pieces
1
red or yellow bell pepper, cored,
seeded and cut into 1-inch pieces
1
jalapeño, seeded and cut into ½-inch
pieces
6
scallions, trimmed and cut into ½-inch
pieces
4
medium tomatoes, cored, seeded and
cut into 1-inch pieces
3
tablespoons sherry vinegar
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1. Put 1 cup of the juice, the garlic, celery,
cucumber, pepper, jalapeño and scallions into
the blender jar. Blend on LOW until vegetables
are chopped medium fine, about 15 to 20
seconds. Transfer to a large serving bowl.
2. Add the remaining juice with the tomatoes to
the blender jar. PULSE the blender about 4 to
5 times to chop (or you may blend on HIGH
if a smoother gazpacho is preferred). Add to
the bowl of vegetables/juice. Season with
the sherry vinegar, salt and pepper, adjusting
amounts to taste.
3. Chill well before serving.
Nutritional information per serving (1 cup):
Calories 47 (6% from fat) • carb. 9g • pro. 2g • fat 0g
sat. fat 0g • chol. 0mg • sod. 399mg
calc. 23mg • fiber 2g
Champagne Vinaigrette
This all-purpose dressing can be used as a salad
topper, marinade or finishing drizzle for roasted
vegetables.
Makes about 1 scant cup
2½
tablespoons Champagne vinegar
1
teaspoon Dijon mustard
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1
small shallot, halved
¾
cup extra virgin olive oil
1. Put all ingredients into the blender jar, in the
order listed.
2. Blend on LOW until processed, about 20
seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 45mg • calc. 0mg • fiber
0g
Green Goddess Dressing
