Cuisinart Smart Stick CSB-79, Инструкция и книга рецептов

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green Chile Sauce
This sauce is excellent served with your favorite Mexican dish –
or use it as a base for a delicious Southwestern stew.
Makes 2¼ cups
1½ pounds Anaheim or green New Mexican chiles
1 small onion (approximately 3¼ ounces), quartered
1 large garlic clove
1 jalapeño pepper (approximately ½ ounces), halved and seeded
1 tablespoon unsalted butter
1 tablespoon unbleached, all-purpose flour
1½ cups chicken stock
¾ teaspoon kosher salt
Preheat oven to 450°F. Arrange chilies on a baking sheet and roast until
very dark and skin is coming away from the chili, about 30 minutes. Place
chilies in a mixing bowl and cover with plastic wrap to allow for the skins
to loosen, about 15 minutes.
Insert the blade assembly in the work bowl. Put the onion, garlic, and
jalapeño into the work bowl and pulse on High approximately 8 times to a
rough chop.
Peel the cooled chilies, discarding all skin, seeds, and stems. Cut into
½-inch pieces. Put in work bowl and pulse 6 times to chop.
Melt the butter in a 3½-quart saucepan over medium heat. Add the onion,
garlic and jalapeño mixture and sauté for about 4 to 5 minutes until soft.
Stir in chopped chiles and cook for another minute. Add flour and stir and
cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce
to a simmer for about 25 minutes. Insert the blender into the saucepan,
making sure the protective guard is submerged. Blend on Low, using an
up-and-down motion until ingredients are well combined, about 40 to 60
seconds, until the sauce reaches desired consistency.
Nutritional information per ¼-cup serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g
• chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
garden vegetable Tomato Sauce
A fresh and healthy pasta sauce that is excellent served with
whole-wheat pasta and topped with crumbled feta cheese.
Makes 4 cups
4 ounces yellow onion, quartered
1 tablespoon olive oil
2 garlic cloves, crushed
3½ ounces red bell pepper, cut into 1-inch pieces
3 ounces eggplant, peeled and cut into 1-inch pieces
3 ounces zucchini, cut into 1-inch pieces