Nutritional information per serving
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Roasted Red Pepper and
Sun-dried Tomato Dip
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or as a topping for baked potatoes.
Makes 2 cups (500 ml).
8
ounces (225 g) cream cheese
(lowfat or regular), cut into 8 pieces
1
⁄
2
cup (125 ml) sour cream
(lowfat or regular)
1
roasted red pepper, cut into 1-inch
(2.5 cm) pieces
1
⁄
3
cup (75 ml) chopped sun-dried
tomatoes (not oil packed)
1
tablespoon (15 ml) chopped fresh
parsley
1
clove garlic, chopped
1
⁄
2
teaspoon (2 ml) basil
1
⁄
8
teaspoon (0.5 ml) freshly ground
black pepper
Combine all ingredients in a medium
bowl. Mix on Speed 3 until well blended
and smooth, 2 minutes. Mix on Speed 5
to lighten, 1 minute. Transfer to a
resealable container and refrigerate for
30 minutes or longer to allow flavours to
blend before serving.
Nutritional information per serving
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Basic Vinaigrette
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by adding herbs.
Makes about 2 cups (500 ml).
1
clove garlic, peeled and finely
minced
2
tablespoons (30 ml) Dijon-style
mustard
1
⁄
2
cup (125 ml) wine vinegar or
lemon juice
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
4
teaspoon (1 ml) freshly ground
pepper
1
cup (250 ml) vegetable oil
1
⁄
2
cup (125 ml) extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Mix on
Speed 3 until well blended, 30 seconds.
With the mixer running, add the oils in a
slow steady stream, about 1
1
⁄
2
minutes;
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, remix on Speed 3/
medium until blended.)
Nutritional information per serving
[1 tablespoon (15 ml)]:
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Garlic & Chive Mashed Potatoes
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Makes 7 cups [1.75 L (12 servings)].
3
pounds (1.5 kg) russet or Yukon
Gold potatoes
4–6
cloves garlic, peeled and halved
2
teaspoons (10 ml) kosher salt,
divided
1
teaspoon (5 ml) white wine vinegar
3
⁄
4
cup (175 ml) whole milk
1
⁄
2
cup (125 ml) half-and-half
3
tablespoons (45 ml) unsalted butter
1
⁄
2
cup [45 ml (
1
⁄
4
ounce)] chopped fresh
chives
1
⁄
4
teaspoon (1 ml) freshly ground white
or black pepper
Peel the potatoes and cut into
3
⁄
4
-inch
(2 cm)-thick slices. Place the potatoes,
garlic, 1 teaspoon (5 ml) kosher salt,
and wine vinegar in a 3
3
⁄
4
quart (3.5 L)
saucepan* and cover with cold water by
1 inch (2.5 cm). Cover loosely and bring
to the boil over high heat, then reduce
heat to medium high and boil gently until
potatoes are tender but not falling apart,
about 18 to 22 minutes. While potatoes
are cooking, combine milk, half-and-half,
butter, and
1
⁄
4
cup (50 ml) of the chives in
11
