10
1.
2.
3.
C
M
1
²∕³
½
¼
½
2
4
½
¼
1.
2.
3.
4.
1.
Put the vinegar, mustard, parsley, spices and salt into the
jar of the blender. Run on Low until combined, and
parsley is finely chopped.
2.
Once the mixture is combined, carefully remove the pour
lid from the cover of the blender. Run the blender on Low
and slowly add the oil through the opening. The process
should take about 2½ minutes.
3. Taste and adjust seasonings 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. 76mg • calc. 3mg • fiber 0g
Ancho Chile Sauce
A traditional smoky-spicy sauce, this is delicious over most
Mexican dishes, especially enchiladas.
Makes about 5 cups
9
dried ancho chiles
1
tablespoon extra virgin olive oil
2
large shallots, chopped
2
garlic cloves, chopped
1
jalapeño, seeded and chopped
1
medium-large carrot, chopped
½
cup white wine
3½
cups chicken broth, low-sodium, hot
2
teaspoons kosher salt, divided
4½
tablespoons honey
2
tablespoons fresh lemon juice
1.
Reconstitute chiles: put them in a bowl and pour boiling
water over them so they are completely submerged.
Cover bowl with foil or an inverted plate. Allow the chiles
to sit until they soften, about 30 to 45 minutes. Once soft,
carefully remove all seeds and stems; reserve.
2.
Put the olive oil into a large sauté pan and set over
medium heat. Once oil is hot, add the chopped
vegetables and a pinch or two of salt. Stir and sauté until
softened and lightly golden, about 6 to 8 minutes.
3.
Stir in reserved chiles; heat through for about 1 minute.
Stir in white wine. Scrape any bits that are clinging to the
bottom of the pan. Allow wine to reduce until almost
completely evaporated. Add the broth and bring to a boil.
Reduce heat to allow mixture to simmer for about 10 to 15
minutes. Stir in the remaining ingredients.
4.
Carefully transfer mixture from the sauté pan to the jar of
the blender. Pulse 3 times on High, then run on High for
1 minute, or until completely smooth.
Nutritional information per serving (2 tablespoons):
Calories 26 (13% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 162mg • calc. 6mg • fiber 0g
Marinara Sauce
This versatile sauce can be used on top of pastas or
as a pizza sauce. It freezes well, too!
Makes about 3 to 3½ cups
1
tablespoon extra virgin olive oil
5
garlic cloves, chopped
½
small onion, chopped
¼
bulb fennel, sliced
¼
teaspoon kosher salt, divided
1
28-ounce can whole plum tomatoes in purée
½
teaspoon freshly ground black pepper
½
teaspoon dried oregano
2½
tablespoons granulated sugar, divided
6
large leaves fresh basil, torn into small pieces
1.
Heat oil in a large sauté pan over low heat. Add garlic and
onion to pan; sauté until softened and fragrant, but not
browned, about 5 minutes.
2.
Add the fennel and a pinch of the salt. Sauté until very
soft and lightly browned, about 6 to 8 minutes.
3.
Add the tomatoes with their juices; crush slightly with the
back of a wooden spoon. Bring to a strong simmer. Add
spices, 2 tablespoons of the sugar and basil; let simmer
20 to 30 minutes, until thickened.
4.
Transfer sauce to the jar of the blender. Add the remaining
salt and sugar. Pulse on Low 8 to 12 times, or until
desired consistency. If a smoother sauce is desired, let
run on Low after pulsing 4 times. Adjust seasoning to
taste.
Nutritional information per serving (¼ cup):
Calories 33 (27% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 163mg • calc. 15mg • fiber 1g
Pumpkin Bread Pudding
Bread pudding can be mixed and assembled ahead of time
and baked while dinner is being served for a warm dessert.
Top with sweetened whipped cream.
Makes about 10 to 12 servings
1
tablespoon unsalted butter
1
pound challah loaf, cut into 2-inch cubes
6
large eggs
1
can (15 ounces) pumpkin purée (about 1½ to 1¾ cups)
1
can (12 ounces) evaporated low-fat milk
½
cup plus 2 tablespoons granulated sugar
½
tablespoon pure vanilla extract
1¼
cups heavy cream
1½
teaspoons ground cinnamon
¹∕
8
teaspoon ground allspice
¹∕
8
teaspoon ground ginger
pinch freshly ground nutmeg
