16
1
cup roasted, unsalted peanuts
1
⁄
2
cup coconut milk (may use lite)
2
tablespoons soy sauce
2
tablespoons brown sugar, packed
1
tablespoon sesame oil
1
tablespoon thai red chili paste
1
tablespoon seasoned rice vinegar
2
teaspoons fish sauce
Place chili, garlic, and ginger in the blender
jar. Select Chop, then pulse 3–4 times to
roughly chop. Add remaining ingredients.
Select Liquefy and blend for 20–30 seconds
until smooth and thick.
Serve immediately; can be stored in refrig-
erator for a week.
Nutritional information per serving (
1
⁄
8
cup):
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g
sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g
CREAMY CAESAR SALAD
DRESSING
Traditional Caesar salads are made with
crisp romaine lettuce, croutons, freshly
grated Parmesan and a richly flavored
dressing with garlic, anchovies and raw
eggs. Our updated version uses a pasteur-
ized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
Makes about 1
1
⁄
4
cups
1
ounce Parmesan cheese,
cut in
1
⁄
2
-inch cubes
1–2
cloves garlic, peeled
2
tablespoons pasteurized liquid egg
substitute or lowfat mayonnaise
1
tablespoon white balsamic vinegar
1
tablespoon red wine vinegar
1
tablespoon fresh lemon juice
2
teaspoons Dijon-style mustard
1
teaspoon Worcestershire Sauce
1
anchovy fillet (or 1–2 teaspoons
anchovy paste)
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly
ground black pepper
1
⁄
3
cup vegetable oil
1
⁄
3
cup extra virgin olive oil
Place cheese in blender jar; cover blender
jar. Select Purée. Pulse to chop, 10–12
times. Add garlic to blender jar; pulse to
chop, 5–10 times. Add the next 9 ingredi-
ents and blend for 10 seconds until
smooth. Combine the two oils in a measur-
ing cup with pour spout. Remove the meas-
ured pour lid. With the blender running,
slowly add the oils in a slow steady stream
through the lid while holding the measured
pour lid over loosely over the cover to pre-
vent spatter. Blend until smooth and
creamy, about 45–50 seconds. Allow dress-
ing to sit for 15–20 minutes for flavors to
blend. If not using immediately, place
dressing in a covered airtight container and
refrigerate for up to 3 days. If separation
occurs, return dressing to blender jar, cover
and blend on Purée for 5 seconds.
Nutritional information per serving (one tablespoon):
Calories 72 (93% from fat) • carb. 0g • pro. 1g
fat 8g • sat. fat 1g • chol. 3mg • sod. 100mg
calc. 18mg • fiber 0g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp
green salad. You may add herbs or use fla-
vored vinegars.
Makes about 1
1
⁄
2
cups, can be doubled
or tripled
1
clove garlic, peeled
2
tablespoons Dijon-style mustard
1
⁄
2
cup wine vinegar
1
teaspoon kosher salt
1
⁄
2
teaspoon freshly ground pepper
2
⁄
3
cup extra virgin olive oil
2
⁄
3
cup vegetable oil
Place the garlic in the blender jar and cover
jar. Select Mix. Use the pulse to chop the
garlic, 5 times. Add the mustard, vinegar,
salt and pepper. Turn the blender on and
blend for 10–15 seconds. With the blender
running, add the oils in a slow, steady
stream, taking about 20 seconds, then
blend for 20 seconds longer until complete-
ly emulsified.
You may change the Basic Vinaigrette by
using vinegar, mustard or oil with different
flavors. Try using fresh lemon juice and a lit-
tle honey for a honey-mustard vinaigrette.
Add fresh herbs, sun-dried tomatoes, or
pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g
sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
ASIAN MANGO MARINADE
This marinade complements both seafood
and chicken. It also can double as a
sauce**.
Makes 2
1
⁄
2
cups
1
small clove garlic
1
small shallot, about
3
⁄
4
ounce,
quartered
