10
1.
Pu
t the v
ine
gar
, mu
sta
rd
, par
sle
y, s
pic
es a
nd s
alt i
nto t
he
jar o
f the b
len
der
. Run o
n Lo
w unt
il c
om
bin
ed
, an
d
par
sle
y is f
ine
ly c
ho
pp
ed
.
2.
On
ce t
he m
ixt
ure i
s co
mb
ine
d, c
are
ful
ly r
em
ove t
he p
our
lid f
ro
m the c
ove
r of t
he b
len
der
. Run t
he b
len
der o
n Lo
w
an
d slo
wly a
dd t
he o
il t
hro
ug
h the o
pen
ing
. Th
e pro
ces
s
sh
oul
d tak
e ab
ou
t 2½ min
ute
s.
3.
Tas
te a
nd a
dju
st s
eas
oni
ng
s as d
esi
red
.
Nu
tri
tion
al i
nfor
mat
ion
pe
r s
ervi
ng
(1 t
able
sp
oon
):
Cal
ori
es
91
(99
% fr
om
fat
) •
car
b. 0
g •
pro
. 0
g •
fat
11g
• sa
t. f
at
2g
• ch
ol.
0m
g •
so
d. 7
6m
g •
cal
c. 3
mg
• fib
er
0g
An
ch
o Ch
ile S
auce
A tr
ad
itio
nal
sm
oky
-sp
icy
sau
ce,
thi
s is
del
ici
ous
ove
r m
ost
Mex
ican
d
ish
es, esp
ecial
ly
ench
ila
das.
Mak
es a
bo
ut 5 c
up
s
9
dri
ed a
nch
o ch
ile
s
1
tab
les
po
on e
xtr
a vir
gin o
liv
e oil
2
lar
ge s
hallo
ts,
ch
op
ped
2
gar
lic
clo
ves
, c
hop
ped
1
jal
ap
eño,
seed
ed a
nd
ch
op
ped
1
med
ium-
larg
e c
arro
t, c
hop
ped
½
cu
p wh
ite w
in
e
3½
cups
ch
ick
en b
roth,
lo
w-s
od
ium,
ho
t
2
teas
poons
kos
her
sal
t, d
ivi
ded
4½
tab
les
poons
hon
ey
2
tab
les
poons
fres
h le
mon
jui
ce
1.
Re
co
nst
itu
te c
hile
s: p
ut t
hem i
n a bo
wl a
nd p
our b
oili
ng
wate
r ove
r the
m so t
hey a
re c
om
ple
tel
y sub
mer
ged
.
Co
ver b
ow
l with f
oil o
r an i
nve
rte
d pla
te. A
llo
w the c
hile
s
to s
it u
ntil t
hey s
oft
en, a
bo
ut 3
0 to 4
5 min
ute
s. O
nce s
oft
,
car
efu
lly r
em
ove a
ll s
eed
s an
d ste
ms; r
ese
rve
.
2.
Pu
t the o
liv
e oil i
nto a l
arg
e sau
té p
an a
nd s
et o
ver
med
ium h
eat
. On
ce o
il i
s ho
t, a
dd t
he c
ho
pp
ed
veg
eta
ble
s an
d a pin
ch o
r tw
o of s
alt. S
tir a
nd s
aut
é unt
il
so
fte
ned a
nd l
ig
htly g
old
en, a
bo
ut 6 t
o 8 min
ute
s.
3.
St
ir i
n res
erv
ed c
hile
s; h
eat t
hro
ug
h fo
r ab
ou
t 1 min
ute
.
Stir i
n whi
te w
ine
. Scr
ap
e any b
its t
hat a
re c
lin
gin
g to t
he
bo
tto
m of t
he p
an. A
llo
w win
e to r
ed
uce u
ntil a
lm
ost
co
mp
let
ely e
vap
ora
ted
. Ad
d the b
ro
th a
nd b
rin
g to a b
oil.
Red
uce h
eat t
o allo
w mix
tur
e to s
im
mer f
or a
bo
ut 1
0 to 1
5
minu
tes
. S
tir in
the
rem
ainin
g in
gre
die
nts.
4.
Ca
ref
ully t
ran
sfe
r mix
tur
e fro
m the s
aut
é pan t
o the j
ar o
f
the b
len
der
. Pul
se 3 t
im
es o
n Hig
h, t
hen r
un o
n Hig
h fo
r
1 min
ute
, or u
ntil c
om
ple
tel
y sm
oo
th.
Nu
tri
tion
al i
nfor
mat
ion
pe
r s
ervi
ng
(2 t
able
sp
oon
s):
Cal
ori
es
26
(13
% fr
om
fat
) •
car
b. 4
g •
pro
. 1g
• fa
t 0
g •
sat
. fa
t 0
g
• ch
ol.
0m
g •
so
d. 1
62m
g •
cal
c. 6
mg
• fib
er
0g
Ma
rinar
a S
au
ce
Thi
s ve
rsa
tile
sau
ce
can
be
use
d o
n to
p o
f p
ast
as
or
as
a p
izz
a sa
uce
. It
fre
eze
s w
ell,
too
!
Mak
es a
bo
ut 3 t
o 3½ c
up
s
1
tab
les
po
on e
xtr
a vir
gin o
liv
e oil
5
gar
lic
clo
ves
, c
hop
ped
½
sma
ll on
ion,
ch
opp
ed
¼
bulb
fen
nel
, s
lic
ed
¼
tea
sp
oo
n kos
her s
alt
, div
id
ed
1
28-
ou
nce c
an w
ho
le p
lu
m to
mat
oes i
n pu
rée
½
teas
poon
fres
hly
gro
un
d b
lack
pep
per
½
teas
poon
dri
ed or
eg
an
o
2½
tab
les
poons
gra
nu
lated
su
gar
, d
ivi
ded
6
lar
ge l
eav
es f
res
h bas
il, t
orn i
nto s
mal
l pie
ces
1.
He
at o
il i
n a lar
ge s
au
té p
an o
ver l
ow h
eat
. Ad
d gar
lic a
nd
oni
on t
o pan
; sau
té u
ntil s
oft
en
ed a
nd f
rag
ran
t, b
ut n
ot
bro
wne
d, a
bo
ut 5 m
inu
tes
.
2.
Ad
d the f
en
nel a
nd a p
inc
h of t
he s
alt. S
au
té u
ntil v
ery
so
ft a
nd l
ig
htly b
ro
wne
d, a
bo
ut 6 t
o 8 min
ute
s.
3.
Ad
d the t
om
ato
es w
ith t
hei
r jui
ces
; cru
sh s
lig
htly w
ith t
he
bac
k of a w
oo
den s
po
on. B
rin
g to a s
tro
ng s
im
mer
. Ad
d
spice
s, 2
tabl
esp
oon
s o
f t
he su
gar a
nd b
asi
l; l
et si
mmer
20 to 3
0 min
ute
s, u
ntil t
hic
ken
ed
.
4.
Tra
nsf
er s
auc
e to t
he j
ar o
f the b
len
der
. Ad
d the r
em
ain
ing
sal
t an
d su
gar
. Pul
se o
n Lo
w 8 to 1
2 tim
es, o
r unt
il
des
ire
d co
nsi
ste
ncy
. If a s
mo
oth
er s
auc
e is d
esi
red
, let
ru
n on L
ow a
fte
r pul
sin
g 4 tim
es. A
dju
st s
eas
oni
ng t
o
tas
te.
Nu
tritio
na
l in
fo
rm
ation p
er s
erv
in
g (
¼ c
up
):
Cal
ori
es
33
(27
% fr
om
fat
) •
car
b. 6
g •
pro
. 1g
• fa
t 1g
• sa
t. f
at
0g
• ch
ol.
0m
g •
so
d. 1
63m
g •
cal
c. 1
5m
g •
fib
er
1g
Pu
mpki
n Bre
ad
Pu
dd
in
g
Bre
ad
pud
din
g ca
n b
e m
ixe
d an
d as
sem
ble
d ah
ead
of t
im
e
and
bak
ed
whi
le
din
ner
is
bei
ng
ser
ved
for
a w
arm
des
ser
t.
Top
with
sw
eet
ene
d w
hip
ped
cre
am
.
Mak
es a
bo
ut 1
0 to 1
2 ser
vin
gs
1
tabl
esp
oo
n u
nsal
ted
butt
er
1
po
un
d ch
alla
h lo
af, c
ut i
nto 2
-in
ch c
ub
es
6
lar
ge e
gg
s
1
can (
15 o
unc
es) p
um
pki
n pur
ée (
ab
out 1
½ to 1
¾ cup
s)
1
can (
12 o
un
ces
) eva
po
rat
ed l
ow
-fa
t milk
½
cup
plu
s 2
tab
les
poons
gra
nu
lated
su
gar
½
tab
les
po
on p
ure v
an
illa e
xtr
act
1¼
cu
ps h
eav
y cre
am
1½
teas
poons
gro
un
d c
in
nam
on
¹∕
8
teas
poon
gro
un
d a
lls
pic
e
¹∕
8
teas
poon
gro
un
d g
in
ger
pin
ch f
res
hly gr
ou
nd
nutm
eg
