16
BASICS
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them
with your Cuisinart
®
Food Processor in no time at all.
Makes 1¼ cups (300 ml)
1. Preheat oven to 325°F (160°C). Bake slices of bread
in a single layer for about 20 minutes or until bread
is completely dried out.
2. Insert the chopping blade into the work bowl of the
food processor. Directly into the work bowl, break
the bread into pieces and pulse 10 times, then
process until desired texture is achieved; about
30 seconds to 1½ minutes for coarse crumbs and
3 to 4 minutes for fine crumbs.
TIP:
For seasoned breadcrumbs, add ¼ teaspoon
(1 ml) each dried oregano, dried basil, garlic powder,
and ground onion flakes to toasted bread and
process as above.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 48 (11% from fat)
|
carb. 9g
|
pro. 2g
|
fat 1g
sat. fat 0g
|
chol. 0mg
|
sod. 72mg
|
calc. 8mg
|
fiber 1g
NOTE:
Breadcrumbs can also be processed from day-
old bread. Simply break into uniform pieces and follow
above instruction until finely chopped.
4
SLICES WHITE BREAD
17
BASICS
DILL BUTTER
VEGETABLE CREAM CHEESE
Using a high quality, European-style butter makes a difference, so splurge!
We feature it in our Dill-Radish Tea Sandwich, page 35,
but a pat on top of grilled or roasted salmon is another great use for it.
Vibrant with colour and texture, this spread isn’t just for schmearing
on your morning bagel – serve with crackers, in sandwiches,
or even as a topping to a baked potato.
Makes ½ cup (125 ml)
1. Insert the chopping blade into the work bowl of the
food processor.
2. Put the dill into the work bowl and process to chop,
about 20 seconds.
3. Scrape down sides of bowl if necessary, and then add
the butter. Process, scraping down as needed, for
about 10 seconds.
4. Add salt and pepper and process to incorporate, an
additional 5 seconds. Taste and adjust seasonings
accordingly.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 67 (100% from fat) | carb. 0g | pro. 0g | fat 7g
sat. fat 5g | chol. 20mg | sod. 24mg | calc. 0mg | fiber 0g
¼
CUP (60 ML) FRESH DILL
4
OUNCES (115 G) GOOD
QUALITY BUTTER (LIKE
KERRYGOLD OR PLUGRA),
ROOM TEMPERATURE AND CUT
INTO 4 PIECES
2
PINCHES KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
Makes 1½ cups (375 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion,
and parsley and pulse about 6 to 7 times to chop.
2. Add the cream cheese, lemon juice and salt to the
bowl and pulse about 10 to 12 times, until the all
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the
bowl between pulses if needed.
Nutritional information per serving [1 tablespoons (15 ml)]:
Calories 35 (85% from fat)
|
carb. 1g
|
pro. 1g
|
fat 3g
sat. fat 2g
|
chol. 10mg
|
sod. 79mg
|
calc. 1mg
|
fiber 0g
½
MEDIUM CARROT, PEELED AND
CUT INTO ½-INCH (1.25 CM) PIECES
[HEAPING ¼ CUP (60 ML)]
½
MEDIUM RED BELL PEPPER, CUT
INTO ½-INCH (1.25 CM) PIECES
[HEAPING ¼ CUP (60 ML)]
1
SCALLION, CHOPPED INTO ½-INCH
(1.25 CM) PIECES [ABOUT ¼ CUP
(60 ML)]
1
TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY, STEMS
DISCARDED
8
OUNCES (230 G) PLAIN CREAM
CHEESE (1 STANDARD PACKAGE),
ROOM TEMPERATURE AND CUT
INTO 8 PIECES
½ TO 1 TEASPOON (2 TO 5 ML) FRESH
LEMON JUICE
½
TEASPOON (2 ML) KOSHER SALT
