Cuisinart FP-13 Series, Инструкция и книга рецептов

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Baby Food
Any fruit or vegetable can be substituted.
Add more or less liquid based on the
consistency desired.
Makes 2 cups
1 pound butternut squash, peeled and
cut to fit feed tube
2 tablespoons steaming liquid or water
1. Insert dicing grid and disc. Dice
butternut squash. Steam until very
tender. Reserve steaming water.
2. Add the steamed butternut squash to
the large work bowl fitted with the large
chopping blade. Add 2 tablespoons of
the reserved steaming water or plain
(steaming/warm) water. Process on
High until desired consistency.
TIP: Store remaining baby food in covered ice
cube trays in the freezer until ready to use. Each
“cube” equals 1 ounce of food.
Nutritional information per serving (2 ounces):
Calories 44 (33% from fat) • carb. 7g • pro. 1g • fat 2g •
sat. fat 1g • chol. 6mg • sod. 165mg • calc. 0mg • fiber 2g
Zucchini Frittata with
Manchego and Ham
This frittata is hearty enough to feed a crowd.
Makes 8 servings
8 large eggs, lightly beaten and reserved in
a medium bowl
1 small leek, washed well, halved
lengthwise, white and light green parts
only
1 small zucchini, trimmed and cut to fit
feed tube
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt, divided
4 ounces ham slab
3 ounces manchego cheese
¼ teaspoon freshly ground black pepper
1. Preheat oven to 350ºF. Insert dicing grid and
disc. Dice leek and zucchini. Reserve in bowl.
2. Heat olive oil in a 10-inch, nonstick skillet
over medium-high heat. Once hot, add the
diced leek, zucchini and ¼ teaspoon of the
salt. Cook, stirring frequently, until zucchini is
just tender, about 5 minutes.
3. While leek and zucchini are cooking, dice
ham and add to bowl with the reserved eggs.
4. Remove dicing disc and grid. Insert the
shredding disc with the fine setting facing
up. Shred cheese. Put half of the cheese into
the bowl with the eggs and ham. Add the
remaining ¼ teaspoon salt and pepper. Stir.
Reserve.
5. Reduce heat to medium and add egg mixture
to the pan with the leek and zucchini. Stir
constantly until eggs start to set, about 2
minutes. Let cook on stovetop until edges
start to firm, about 5 minutes. Add remaining
cheese to top of egg mixture.
6. Transfer to oven and cook until fully set,
about 10 to 15 minutes.
7. Let cool slightly and serve warm.
Nutritional information per serving:
Calories 140 (67% from fat) • carb. 4g • pro. 8g • fat 10g •
sat. fat 4g • chol. 200mg • sod. 477mg • calc. 83mg
fiber 1g
Home Fries
The dicing accessory makes it easier than ever to
dice a lot of potatoes evenly — in this case, just in
time for breakfast.
Makes about 4 cups
1 onion, halved
1 large green bell pepper, cut to fit medium
feed tube and seeded
2 tablespoons extra virgin olive oil
4 russet potatoes (about 1 to 1½ pounds),
scrubbed
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
1. Insert the dicing grid and disc. Dice onion.*
Reserve in large work bowl. Dice pepper.*
Reserve with diced onion.
2. Heat olive oil in a large skillet over medium
heat. When oil is hot, add the diced onion
and pepper. Cook, stirring frequently,
until soft and onion is translucent, about 5
minutes.
3. While onion and pepper are cooking, dice
potatoes. Add to skillet with the salt, paprika,
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