Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips or
pita chips. Or, try it as a spread on sand-
wiches, or as a topping for baked potatoes.
Makes 2 cups (500 ml)
8
ounces (225 g) cream cheese (lowfat
or regular), cut into 8 pieces, room
temperature
1
⁄
2
cup (125 ml) sour cream (lowfat or
regular)
1
roasted red pepper, cut into 1-inch
(2.5 cm) pieces
1
⁄
3
cup (75 ml) chopped sun-dried toma
toes (not oil-packed)
1
tablespoon (15 ml) chopped fresh
parsley
1
clove garlic, chopped
1
⁄
2
teaspoon (2 ml) basil
1
⁄
8
teaspoon (0.5 ml) freshly ground
black pepper
Combine all ingredients in a medium
bowl. Mix on Speed 3 until well blended
and smooth, 2 minutes. Mix on Speed 5
to lighten, 1 minute. Transfer to a
resealable container and refrigerate for
30 minutes or longer to allow flavours to
blend before serving.
Nutritional information per serving
[2 tablespoons (30 ml)], made with lowfat products:
Calories 54 (52% from fat) • carb. 4g
• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
• sod. 111mg • calc. 43mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green
salad, this can be varied by changing
the flavour of the oil or vinegar, or
by adding herbs.
Makes about 2 cups (500 ml)
1
clove garlic, peeled and finely minced
2
tablespoons (30 ml) Dijon-style
mustard
1
⁄
2
cup (125 ml) wine vinegar or lemon
juice
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
4
teaspoon (1 ml) freshly ground
pepper
1
cup (250 ml) vegetable oil
1
⁄
2
cup (125 ml) extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Mix on
Speed 3 until well blended, 30 seconds.
With the mixer running, add the oils in a
slow steady stream, about 1
1
⁄
2
minutes;
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, remix on Speed
3/medium until blended.)
Nutritional information per serving
[1 tablespoon (15 ml)]:
Calories 92 (98% from fat) • carb. 1g
• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 54mg • calc. 1mg • fiber 0g
Baba Ghanoush
Serve with pita chips, or use as a
spread on wrap or pita sandwiches
with grilled vegetables.
Makes about 1
1
⁄
4
cups (300 ml)
1
medium eggplant [about 1
1
⁄
4
pounds (570 g)]
1
tablespoon (15 ml) tahini
1
teaspoon (5 ml) lemon juice
1
tablespoon (15 ml) parsley,
freshly chopped
1
tablespoon (15 ml) green onion
finely chopped
1
⁄
2
teaspoon (2 ml) salt
1
⁄
4
teaspoon (1 ml) fresh ground pepper
1
⁄
4
teaspoon (1 ml) crushed red pepper
1
teaspoon (5 ml) honey
extra virgin olive oil
Preheat oven to 400°F (205°C).
Prick eggplant with fork all around
(about 8 times) and wrap in aluminum
foil. Roast in the oven for approximately
45 minutes to 1 hour, until the eggplant
is very soft. When eggplant has cooled
to the touch (about 15 minutes) cut in
half and spoon the flesh into a medium
mixing bowl.
Insert stainless steel beaters. Mix
eggplant for about 2 minutes using
Speed 3, until the it turns into an almost
smooth consistency. Add tahini and
lemon juice and continue mixing using
Speed 3 until smooth, about 2 more
13
Serve immediately or at room
temperature.
Nutritional information per serving:
Calories 195 (32% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg
• sod. 43mg • calc. 22mg • fiber 1g
Grand Marnier Whipped Cream
Wonderful on fresh berries.
Makes 2 cups (500 ml), sixteen servings
1
cup (250 ml) heavy cream
1
⁄
4
cup (50 ml) confectioners’ sugar,
sifted
3
tablespoons (45 ml) Grand Marnier
®
1
⁄
2
teaspoon (2 ml) vanilla
Place heavy cream in mixing bowl.
Using the Chef’s Whisk, beat the cream
on Speed 5 for about 1 minute. Add the
sifted sugar, vanilla, and Grand Marnier
for an additional minute until soft peaks
form.
Nutritional Information per serving
[2 tablespoons (30 ml)]:
Calories 85 (76% from fat) • carb. 4g • pro. 0g
• fat 7g • sat. fat 5g • chol. 27mg
• sod. 8mg • calc. 13mg • fiber 0g
Grand Marnier
®
is a registered trademark owned by the
Société des Produits Marnier-La Postolle Joint Stock Co.
Coffee Whipped Cream
Excellent on pecan pie.
Makes 2 cups (500 ml), 12 servings
1
cup (250 ml) heavy cream
1
⁄
4
cup (50 ml) confectioners’ sugar,
sifted
1
⁄
2
teaspoon (2 ml) pure vanilla extract
1
⁄
4
cup (50 ml) strong coffee
Place heavy cream in a cold mixing
bowl. Using the Chef’s Whisk for the
Cuisinart
®
Hand Mixer beat the cream
for 1 minute on Speed 5.
At this point add the sifted confection-
ers’ sugar and vanilla and 1 teaspoon
(5 ml) of coffee. Continue beating
adding 1 teaspoon (5 ml) of coffee at a
time to taste until cream reaches soft
peak stage, about 2–3 minutes.
Nutritional information per serving:
Calories 78 (83% from fat)• carb. 3g • pro. 1g
• fat 7g • sat. fat 5g • chol. 27mg
• sod. 8mg • calc. 13mg • fiber 0g
Savouries
Herbed Cheese
Instead of purchasing expensive
herb-flavoured cheeses, you can
easily prepare your own.
Makes about 2 cups (500 ml)
8
ounces (225 g) cream cheese,
room temperature
(may use regular or lowfat)
5
ounces (142 g) chèvre or other goat
cheese, room temperature (soft type,
not aged)
1
clove garlic, peeled and minced
1
tablespoon (15 ml) finely minced
shallot or green onion
1
tablespoon (15 ml) finely chopped
fresh parsley
1
teaspoon (5 ml) herbs de Provence
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
4
teaspoon (1 ml) white pepper
dash hot sauce such as Tabasco
®
,
to taste
Place all ingredients except hot sauce
in a medium bowl. Mix on Speed 3 for 1
minute, then increase speed to Speed 5
to whip for an additional 2 minutes until
light and fluffy. Add hot sauce to taste,
whip on Speed 5 for 30 seconds longer.
Allow to stand at least 30 minutes
before serving, to allow flavours to
blend. Transfer to a resealable
container and refrigerate. Remove from
refrigerator 15 minutes before serving to
soften. Serve with crackers, pita or
bagel chips. It also makes a good
topping for a baked potato.
Nutritional information per serving
(2 tablespoons (30 ml), made with lowfat
cream cheese):
Calories 58 (69% from fat) • carb. 1g
• pro. 3g • fat 4g • sat. fat 3g • chol. 9mg
• sod. 156mg • calc. 35mg • fiber 0g
Tabasco® is a registered trademark of McIlhenny Co.
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