Cuisinart CB-1400 Series, Инструкция и книга рецептов

Страница: 18 / 24

18
1 onion, cut into 1-inch pieces
2 apples, peeled, cored and cut into 1-inch pieces
½ tablespoon light or dark brown sugar
2 tablespoons minced ginger (about one 2-inch piece)
1 quart vegetable or chicken stock
¾ teaspoon ground nutmeg
1¼ teaspoons sea salt
pinch freshly ground black pepper
¼ teaspoon fresh thyme
Preheat oven to 375°F.
Pour 2 tablespoons of the oil over the cut sides of the squash.
Put squash cut side down on a parchment or foil-lined baking
sheet. Put in the preheated oven and roast 30 to 40 minutes, or
until a paring knife can easily pierce the skin of the squash.
While the squash is cooking, melt butter in a large stock pot set
over medium-high heat. Once the butter has melted, add the onion
and sauté for about 8 minutes, or until softened. Stir in the apples
and sugar; sauté an additional 12 minutes, or until the apples are
soft. Add the ginger and sauté until tender, about 3 to 4 minutes.
Stir in the roasted squash, stock and remaining ingredients. Bring
the mixture to a boil and then reduce heat so that the mixture is
just simmering. Let the soup simmer for about 1 hour.
Strain the soup, reserving solids and liquid separately. Put half of
the liquid and half of the solids into the jar of the Cuisinart
®
PowerEdge
®
700 Watt Blender. Run on the Liquefy button for 25
seconds; remove and reserve. Add the remaining liquid and solids
and repeat.
Serve immediately.
Nutritional information per serving (1 cup):
Calories 230 (49% from fat) • carb. 29g • pro. 2g • fat 13g • sat. fat 4g • chol. 10mg
• sod. 879mg • calc. 85mg • fiber 1g
Gazpacho
Great for a hot summer day at your next barbecue, serve this
simple soup requires no cooking.
Makes about 5 cups
1 pound tomatoes, cut into 1-inch pieces, divided
6 ounces English cucumber, cut into 1-inch pieces, divided
1 yellow bell pepper, cored and seeded and cut into 1-inch
pieces, divided
½ red onion, cut into 1-inch pieces, divided
1 garlic clove
2½ tablespoons sherry vinegar
1
/
3
cup extra virgin olive oil
½ teaspoon ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
½ teaspoon paprika
2 cups grape tomatoes
½ medium jalapeño, seeded and cut into ½-inch pieces
¼ cup fresh cilantro
Put the first 10 ingredients (reserving half each of the tomatoes,
cucumber, yellow pepper and red onion), in the order listed, into
the jar of the Cuisinart
®
PowerEdge
®
700 Watt Blender. Run on the
Liquefy button for 6 seconds. Add the remaining ingredients,
except the reserved tomatoes, cucumber, pepper and onion; run on
the Liquefy button for an additional 2 minutes, or until completely
smooth. Strain the mixture and discard the strained solids; reserve
the liquid.
Add the reserved vegetables to the jar of the Cuisinart
®
PowerEdge
®
700 Watt Blender. Pulse on Low 10 times, or until
roughly chopped. Add the chopped vegetables to the reserved
liquid.