Cuisinart SmartPower Deluxe SPB-600, Instruction Booklet

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2. Pu t the r em ain ing i ng red ien ts i n a sep ara te s mal l mix ing
bo wl. S tir u ntil w ell m ixe d. R ese rve .
3. To a sse mb le, s pre ad a bo ut 2 t ab les po on s of t he y og urt
mix tur e on e ach c rêp e. T op w ith a bo ut 1 t ab les po on o f
the n ut m ixt ure . Fo ld i n hal f, a nd t hen h alf a gai n. S erv e
with f res h ber rie s an d a dri zzl e of h one y on t op .
Nu tritio na l in fo rm ation p er f ille d c rê pe:
Cal ori es 126 (58 % fr om fat ) • car b.1 0g • p ro . 2g • fa t 8 g • sat . fa t 4g
• ch ol. 48m g • so d. 1 04m g • cal c. 5 4m g • fib er 0g
Fri tta ta P rim aver a
Frit tat as ar e a g rea t al tern ativ e t o t rad itio nal o mel ets .
Try thi s o ne – yo u w ill not be dis ap po int ed .
Mak es t en t o tw elv e ser vin gs
1 tab les po on e xtr a vir gin o liv e oil
1 sm all z ucc hin i (ab ou t 4 ou nce s), s hre dd ed
1 med iu m t o larg e c arro t, s hred ded
1 medi um r ed be ll pe ppe r, s lice d
6 m ed ium mush roo ms (f irm wh ite mush roo ms w ork
well ), s lice d
1 sma ll on ion, slic ed
½ tea sp oo n kos her s alt , div id ed
10 lar ge e gg s
¼ cu p wh ole o r red uce d-f at m ilk
¼ teas poon fres hly gro un d b lack pep per
non stic k co oki ng s pra y
3 ou nce s Par mes an , fin ely g rat ed
6 lar ge b asi l lea ves , to rn i nto p iec es
1. Pre hea t ove n to 3 75° F.
2. Pu t oil i n a 12- inc h, o ven -p ro of, n on stic k ski lle t (th e
Cuisin art
®
Gre en Go urmet
®
Ski lle t is t he p erf ect p an f or
thi s rec ip e). S et o ver m ed ium h eat . On ce o il i s ho t, a dd
the v eg eta ble s with 1 t o 2 pin che s of t he s alt. S aut é unt il
so fte ned .
3. W hile t he v eg eta ble s are c oo kin g, p ut t he e gg s, m ilk ,
rem ain ing s alt a nd p ep per i nto t he b len der . Run o n Hig h
unt il w ell c om bin ed a nd f ro thy .
4. Af ter t he v eg eta ble s are c oo ked , rem ove a nd r ese rve i n a
sm all m ixi ng b ow l. L ig htly c oat t he s am e pan w ith t he
no nst ick c oo kin g sp ray . Ret urn t he s au tée d veg eta ble s to
the p an, p our t he e gg m ixt ure o ver t he v eg eta ble s, a nd
the n top w ith t he c hee se a nd b asi l. L et c oo k ove r
med ium -lo w hea t unt il b ott om i s jus t set . Tra nsf er t o the
pre hea ted o ven a nd c oo k unt il f rit tat a is p uff ed a nd
bro wne d on t op , ab ou t 20 to 2 5 min ute s.
5. Af ter b aki ng , let f rit tat a sit f or 5 m inu tes b efo re s lic ing a nd
ser vin g.
Nu tri tio na l in fo rm ati on p er s erv in g (b ase d on 1 2 se rvi ng s):
Cal ori es 117 (58 % fr om fat ) • car b. 3 g • pro . 9 g • fat 8g • sa t. f at 3g
• ch ol. 183 mg • so d. 2 64m g • cal c. 1 14m g • fib er 1g
Cu rri ed C oco nut a nd Butter nut S qu ash Sou p
A sm oot h an d m ello w so up with ins pira tio n fr om the Eas t.
Mak es a bo ut 5 ½ cup s
2 tab les po on s bu tte r or g hee *
1 sma ll on ion, ch opp ed
1 jal ap eño, seed ed a nd fin ely ch op ped
1 1-i nch p iec e of g in ger , pee led a nd f in ely c ho pp ed
2 garl ic cl ove s, f inel y c ho pp ed
1 tab les poon curr y po wd er
1 bu tter nut sq uas h, a bo ut 2 ½ p ou nd s, p eel ed, s eed ed
an d cu t in to 2 -in ch c ub es
1 can ( 13. 5 ou nce s) c oco nu t milk
1½ cu ps c hic ken b ro th , lo w so diu m
½ tea sp oo n kos her s alt
1. He at t he b utt er o r ghe e in a 6 -q uar t sau cep an s et o ver
med ium -lo w hea t. O nce m elte d ad d the o nio n, j ala peñ o,
gin ger a nd g arl ic; s tir. A dd t he c urr y po wd er a nd l et s aut é
ver y gen tly f or a bo ut 5 m inu tes ; be c are ful t o kee p the
hea t lo w en ou gh s o tha t it w ill g en tly h eat b ut t he m ixt ure
will no t b urn .
2. St ir i n the s qua sh w ell, t o en su re t hat t he i ng red ien ts a re
wel l co ate d. A dd t he c oco nut m ilk , bro th a nd s alt a nd
bri ng m ixt ure t o a bo il. R ed uce t o a sim mer a nd c ont inu e
co oki ng u nco ver ed , stir rin g occ asi ona lly , unt il s qua sh i s
ten der , abo ut 3 0 m inut es.
3. On ce t en der , sep ara te t he s olid s fro m liq uid s. P ut a bo ut
hal f of t he b ro th a nd h alf o f the s olid s int o the b len der j ar.
Run o n Lo w fo r ab ou t 10 s eco nd s an d the n sw itc h sp eed
to H ig h to b len d tho ro ug hly . Pou r so up i nto a c lea n po t.
Rep eat with rem ain ing ing red ien ts, grad ual ly ad ding the
rem ain ing b ro th t o rea ch d esi red c on sis ten cy. T ast e an d
adjus t s eas oni ng ac co rd ing ly.
*G hee i s an I nd ian c lar ifie d bu tte r fo un d in t he s pec ial ty
fo od s ect io n of s up erm ark ets o r hea lth f oo d sto res .
Nu tritio na l in fo rm ation p er s erv in g (1 cu p):
Cal ori es 246 (54 % fr om fat ) • car b. 2 8g • p ro . 3g • fa t 16 g • sat . fa t 14 g
• ch ol. 10m g • so d. 3 62m g • cal c. 1 12m g • fib er 4g
Car ro t a nd Gin ger So up
A g rea t so up for any tim e o f th e ye ar.
Mak es a bo ut 4 c up s
2 tab les po on s un sal ted b utt er o r oliv e oil
1 sm all o nio n (ab ou t 3 ou nce s) p eel ed a nd c ho pp ed
½ ou nce g in ger , pee led a nd f in ely c ho pp ed
1 garl ic cl ove , f inel y c ho pp ed
1 po un d car ro ts, p eel ed a nd c ut i nto 1 -in ch s lic es
¼ teas poon gro un d c in nam on
¹∕
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teas poon gro un d a lls pic e
pin ch f res hly gr ou nd nutm eg
1 th yme spr ig