18
¼
cup (60 ml) red chile powder (preferably New Mexican style)
½
teaspoon (2 ml) kosher salt, plus more as needed
1
cup (250 ml) chicken broth, low sodium
2
tablespoons (30 ml) honey
1 bay
leaf
1. Put oil into a medium sauté pan set over medium-low heat. Once hot, add
the onion and garlic. Sauté until soft, and then add the chile powder and
salt; cook, stirring occasionally, for about 5 minutes to allow flavours to
meld. Add the tomatoes and stir with a wooden spoon to break them down
and fully combine all ingredients.
2. Once cooked down a bit, add the broth, honey and bay leaf. Raise the
temperature to medium high and bring to a boil. Reduce to a simmer and
cook, maintaining the simmer, for 1 hour.
Nutritional information per serving (2 tablespoons):
Calories 27 (37% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 84mg • calc. 10mg • fiber 1g
Beef Tenderloin Roast with Garlic and Herbs
Marinating overnight intensifies the flavour of this simple roast.
Active Time: 10 minutes Total Time: Overnight plus 1 hour 15 minutes
Makes 6 servings
1½ to 2 pounds (750 g to 1 kg) trimmed beef tenderloin roast
4 garlic
cloves
2
sprigs fresh thyme
1
sprig fresh oregano
¼
teaspoon (1 ml) freshly ground black pepper
½
teaspoon (2 ml) kosher salt
1
tablespoon (15 ml) unsalted butter, melted
1. Put the tenderloin into a large resealable storage bag with the garlic, thyme,
oregano and pepper. Toss to coat and marinate in refrigerator overnight.
2. Take the tenderloin out of the bag, discarding the garlic and herbs. Line the
baking pan with parchment paper. Put tenderloin on the prepared pan and
coat meat with the salt. Allow to rest at room temperature for 30 minutes.
3. Put the tenderloin in the oven with the rack in the lower rack position. Set
to Convection Bake at 450°F (230°C) for 30 minutes. At the end of the
convection bake cycle, remove tenderloin from oven and brush the top with
melted butter. Return meat to the oven and set to Broil at 500˚F (260°C) for
5 minutes.
4. Allow meat to rest for 10 minutes before slicing and serving.
Nutritional information per serving:
Calories 301 (68% from fat) • carb. 1g • pro. 22g • fat 22g • sat. fat 9g
• chol. 101mg • sod. 254mg • calc. 33mg • fiber 0g
Vinegar Chicken with Peppers
Balsamic vinegar gives the chicken a glazed finish from the oven.
Active Time: 25 minutes Total Time: 2 hours 25 minutes
Makes 4 servings
½
medium red bell pepper, sliced
½
medium orange bell pepper, sliced
½
medium yellow bell pepper, sliced
½
onion, peeled and sliced
2
garlic cloves, peeled and smashed
1
tablespoon (15 ml) fresh rosemary leaves
1
tablespoon (15 ml) olive oil
2
tablespoons (30 ml) balsamic vinegar
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
4
chicken thighs, bone-in, skin on
Содержание CSO-300C
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