1
Herbed Potato galette
An elegant accompaniment to roasted meat
or poultry . Potatoes must be very thinly
sliced .
Makes 2 servings
1
medium new potato (about 8
ounces)
2
tablespoons butter, melted
¼
teaspoon dried rosemary
1
/
8
teaspoon dried oregano
1
/
8
teaspoon dried thyme
kosher salt and pepper, to taste
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position B and
preheat oven to 425ºF on Bake setting .
Wash and dry potato; do not peel . Using a
sharp knife or food processor, slice potato
paper-thin . Place in a medium bowl and toss
gently with melted butter to coat each slice .
Arrange slices in an 11 x 7-inch baking pan
so they are closely overlapping . Crumble
herbs and seasonings; sprinkle on top of the
potato slices . Bake until golden brown and
crispy, about 20 to 25 minutes .
Nutritional information per serving:
Calories 135 (73% from fat) • carb. 8g • pro. 1g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 136mg
• calc. 9mg • fiber 1g
garlic Bread
Warm, toasted garlic bread will make any
meal memorable .
Makes 16 slices
4
large garlic cloves, peeled
1
ounce Parmesan cheese, cut into
1-inch pieces
1
/
3
cup butter
¼
cup olive oil
½
teaspoon salt
¼
teaspoon black pepper
1
loaf Italian bread (16 inches long)
Place rack in Cuisinart
®
Exact Heat
™
Toaster
Oven Broiler in position B and preheat oven
to 450ºF on Bake setting .
In a Cuisinart
®
Food Processor fitted with the
metal blade, process garlic until finely
chopped, about 15 seconds . Scrape bowl
and add cheese; process until finely
chopped, about 30 seconds . Add butter, oil,
salt and pepper; process until smooth, about
15 seconds . Scrape bowl as necessary .
Cut bread into two 8-inch pieces, cut each
piece in half lengthwise and spread each cut
side with garlic mixture . Place two pieces of
prepared bread directly on oven rack, cut
side up, and bake until toasted, about 10 to
12 minutes . Remove from toaster oven with
a spatula and repeat with remaining two
pieces of bread . Slice into 2-inch pieces and
serve warm .
Nutritional information per slice:
Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g
• sat. fat 3g • chol. 12mg • sod. 149mg
• calc. 29mg • fiber 1g
Lemon Blueberry Loaf
Cake
This delicious loaf can be served for dessert
or as a quick bread .
Makes 10 servings
vegetable oil cooking spray
2
cups all-purpose flour
¾
cup sugar
2
teaspoons grated lemon zest
1½
teaspoons baking powder
¼
teaspoon salt
2
large eggs, well beaten
½
cup butter, melted
½
cup lowfat milk
1
cup fresh or frozen blueberries
½
cup walnut halves, chopped
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position A and
preheat oven to 350ºF on Bake setting .
Lightly coat an 8½ x 4½-inch loaf pan with
vegetable oil cooking spray .
Combine flour, sugar, zest, baking powder
and salt in a large mixing bowl . Combine
eggs, butter and milk in a 2-cup liquid
measure and mix to combine . Add egg
mixture to flour mixture; stir with wooden
spoon until just combined; do not overmix
(batter will not be smooth) . Add blueberries
and walnuts; mix until just blended (do not
overmix) .
