Cuisinart FP-13 Series, Инструкция и книга рецептов

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medium bowl. Taste and adjust seasoning as
desired. Cover with plastic wrap and store in
the refrigerator until ready to use.
3. Wipe down the large work bowl. Re-insert the
large chopping blade and put green onions
into the bowl. Pulse to roughly chop, about
6 times. Once 30 minutes have elapsed and
the chicken pieces are slightly firm, but not
hard, add the chicken thighs to the bowl. Add
the salt and pepper. Pulse until medium fine,
about 16 times. Form into 6 even patties.
4. To cook chicken patties, preheat oven to
350°F. Heat oil in a large, nonstick pan.
Once oil is hot, add 3 of the chicken patties,
being careful not to crowd the pan. Brown
each side until a nice, golden crust forms,
then transfer to a baking sheet. Repeat with
remaining patties and finish cooking in the
oven, about 10 minutes, until the internal
temperature reaches 165ºF. Remove from
oven and let stand for 5 minutes.
5. Serve, topped with mango-avocado salsa
and a lime wedge. May also be served on a
soft bun like brioche or potato.
Nutritional information per serving
(1 burger with ½ cup salsa):
Calories 316 (45% from fat) • carb. 12g • pro. 32g • fat 16g
• sat. fat 3g • chol. 125mg • sod. 1026mg •
calc. 36mg • fiber 5g
Pineapple Fried Rice
Try making this recipe with cauliflower—yes,
cauliflower!—instead of rice.
See our tip below on how to prepare.
Makes 5½ cups
1 garlic clove, peeled
1 1-inch piece fresh ginger, peeled
and halved
1 small onion, trimmed and halved
2 medium carrots, peeled and cut to fit
feed tube
½ pineapple, cored
¼ cup grapeseed oil, divided
4 cups cooked and cooled jasmine rice or
4 cups pulsed cauliflower*
(from about 1 pound cauliflower)
1 cup cashews (toasted)
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground turmeric
2 large eggs, lightly beaten
2 tablespoons soy sauce, reduced sodium
1 teaspoon fish sauce
2 green onions, trimmed and thinly sliced
(white and green parts)
1 tablespoon sake (or other white wine)
1. Insert the large chopping blade into the large
work bowl. With the food processor running
on High, drop the garlic and ginger through
the small feed tube to finely chop. Remove
the chopping blade and insert the dicing
grid and disc. Dice the onion and carrots.*
Remove and reserve. Dice the pineapple.
Remove and reserve separately.
2. Put 2 tablespoons of the oil into a large,
nonstick skillet set over medium heat. Once
hot, add the garlic, ginger, onion and carrots.
Sauté until vegetables are softened, about 5
minutes. Add the remaining oil and allow to
heat for about 1 minute.
3. Add the rice (or cauliflower “rice” if using)
and cashews. Cook, allowing rice to sit for 1
to 2 minutes between stirs, until crisped and
slightly browned, 6 to 8 minutes. Add the
pineapple, salt and turmeric; stir, scraping up
brown bits from bottom of pan.
4. Push mixture to one side of the pan. Add
eggs and let cover half of the pan, and cook,
breaking up with a spatula while cooking.
Once eggs have cooked, mix with rice.
5. Reduce heat to low. Stir in soy sauce, fish
sauce and green onions. Taste, adding
additional salt if desired. Add the sake to
deglaze the pan, scraping up brown bits from
bottom of the pan. Serve immediately.
TIP: The rice can be substituted with cauliflower.
Simply cut into florets and put into the large
work bowl fitted with the large chopping blade.
Pulse to break up, then run on High to finely and
evenly chop. Cauliflower will cook when added
to the pan in place of the rice.
*It may be necessary to clean the dicing grid after
dicing the onion and carrots. Simply use the cleaning
tool as directed on page 4.
Nutritional information per serving (based on 1 cup with
rice): Calories 618 (61% from fat) • carb. 101g • pro. 12g •
fat 19g • sat. fat 3g • chol. 53mg • sod. 490mg
calc. 35mg • fiber 2g
Nutritional information per serving (based on 1 cup with
cauliflower “rice”): Calories 787 (68% from fat) • carb. 128g
• pro. 16g • fat 25g • sat. fat 4g • chol. 68mg • sod. 623mg
• calc. 45mg • fiber 3g
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