simmer for about 10 minutes. Insert the Cuisinart
®
Smart Stick
TM
into
the saucepan, making sure the protective guard is submerged. Blend,
using an up-and-down motion until ingredients are smooth and well
combined, about 30 to 45 seconds.
Nutritional information per
1
⁄
2
-cup (125 ml) serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 148mg • calc.13mg • fiber 1g
green Chile Sauce
This sauce is excellent served with your favourite Mexican dish,
or use it as a base for a delicious southwestern stew.
Makes 2
1
⁄
4
cups (550 ml)
1
1
⁄
2
pounds (750 g) Anaheim or green New Mexican chiles
1
tablespoon (15 ml) unsalted butter
1
small onion (approximately 3
1
⁄
4
ounces [92 g]),
cut into 1-inch (2.5 cm) pieces
1
large clove garlic, peeled and smashed
1
jalapeño pepper (approximately
1
⁄
2
ounce [15 g]), cut in half,
seeds and stem removed, cut into 1-inch (2.5 cm) pieces
1
tablespoon (15 ml) unbleached all-purpose flour
1
1
⁄
2
cups (375 ml) chicken stock
3
⁄
4
teaspoon (4 ml) kosher salt
Preheat oven to 450°F (232°C). Place peppers on a baking sheet and
roast until very dark and skin is coming away from the peppers, about
30 minutes. Place roasted peppers in a mixing bowl and cover with
plastic wrap in order for the skins to loosen, about 15 minutes. Remove
skin and seeds from chiles.
Place a 3
1
⁄
2
-quart (3.3 L) sauté pan over medium heat and add the but-
ter. When butter is hot and bubbling, add the onion, garlic and jalapeño
mixture and sauté for about 4 to 5 minutes, until softened but not
browned. Stir in roasted chiles and cook for another minute. Add flour
and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt
and reduce to a simmer for about 25 minutes. Insert the Cuisinart
®
Smart Stick
TM
into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 30 to 60 seconds, until the sauce reaches desired
consistency.
Nutritional information per
1
⁄
4
-cup (50 ml) serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g
• chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
13
Preheat oven to 375°F (190°C). Place cloves of garlic in the centre of a
12-inch (30.5 cm) square of foil, drizzle with 1 teaspoon (5 ml) of the olive
oil and toss to coat. Wrap the foil around the garlic and fold or crimp to
seal. Roast until garlic is tender, about 1 hour. Cool slightly before using.
(Garlic may be roasted ahead, and will keep in a resealable container for
5 days in the refrigerator.)
While the garlic is roasting, heat remaining olive oil with butter in a
3
3
⁄
4
-quart (4.1 L) saucepan over medium heat. Add the onion, carrot, and
celery. Reduce heat to low, cover loosely and cook until vegetables are ten-
der but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes,
herbes de Provence, and roasted garlic. Raise heat and bring to a boil.
Reduce heat to medium low and simmer, loosely covered, until potatoes
are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
Insert the Cuisinart
®
Smart Stick
TM
into the saucepan, making sure the
protective guard is submerged. Blend, using an up-and-down motion, mov-
ing the blender slowly throughout the saucepan, until well combined,
smooth, and no visible pieces of vegetables remain, about 1 to 1
1
⁄
2
minutes.
Add half-and half, salt and pepper. Insert the hand blender and blend for an
additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley
if desired.
Nutritional information per serving (made with evaporated fat free milk):
Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g • sat. fat 0g
• chol. 1mg • sod. 420mg • calc. 67mg • fiber 1g
SAUCES
Sweet Red Pepper Coulis
This multi-purpose sauce is great for
chicken, fish, crab cakes, and pastas.
Makes 2
1
⁄
2
cups (625 ml)
1
tablespoon (15 ml) olive oil
1
medium yellow onion, peeled, roughly chopped
6
cloves garlic, peeled and smashed
3
medium red bell peppers (about 6 ounces each),
roughly chopped
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
4
teaspoon (1 ml) freshly ground pepper
1
sprig of fresh thyme
1
⁄
4
cup (50 ml) dry white wine
1
⁄
4
cup (50 ml) chicken stock
Heat the olive oil in a 2
1
⁄
2
-quart (2.3 L) saucepan over medium-low heat.
Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to
coat. Reduce heat to low, cover loosely and cook until vegetables are
softened, but not browned, about 15 to 20 minutes.
When vegetables are soft, add wine. Raise the temperature so that the
wine comes to a boil. Reduce the wine until about 1 tablespoon (15 ml)
remains. Add stock and bring to a boil. Reduce heat to medium-low and
12
