Cuisinart SmartPower Deluxe SPB-600MP, Рецептурный буклет

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2. Put the remaining ingredients in a separate small mixing
bowl. Stir until well mixed. Reserve.
3. To assemble, spread about 2 tablespoons of the yogurt
mixture on each crêpe. Top with about 1 tablespoon of
the nut mixture. Fold in half, and then half again. Serve
with fresh berries and a drizzle of honey on top.
Nutritional information per filled crêpe:
Calories 126 (58% from fat) • carb.10g • pro. 2g • fat 8g • sat. fat 4g
• chol. 48mg • sod. 104mg • calc. 54mg • fiber 0g
Frittata Primavera
Frittatas are a great alternative to traditional omelets.
Try this one – you will not be disappointed.
Makes ten to twelve servings
1 tablespoon extra virgin olive oil
1 small zucchini (about 4 ounces), shredded
1 medium to large carrot, shredded
1 medium red bell pepper, sliced
6 medium mushrooms (firm white mushrooms work
well), sliced
1 small onion, sliced
½ teaspoon kosher salt, divided
10 large eggs
¼ cup whole or reduced-fat milk
¼ teaspoon freshly ground black pepper
nonstick cooking spray
3 ounces Parmesan, finely grated
6 large basil leaves, torn into pieces
1. Preheat oven to 375°F.
2. Put oil in a 12-inch, oven-proof, nonstick skillet (the
Cuisinart
®
GreenGourmet
®
Skillet is the perfect pan for
this recipe). Set over medium heat. Once oil is hot, add
the vegetables with 1 to 2 pinches of the salt. Sauté until
softened.
3. While the vegetables are cooking, put the eggs, milk,
remaining salt and pepper into the blender. Run on High
until well combined and frothy.
4. After the vegetables are cooked, remove and reserve in a
small mixing bowl. Lightly coat the same pan with the
nonstick cooking spray. Return the sautéed vegetables to
the pan, pour the egg mixture over the vegetables, and
then top with the cheese and basil. Let cook over
medium-low heat until bottom is just set. Transfer to the
preheated oven and cook until frittata is puffed and
browned on top, about 20 to 25 minutes.
5. After baking, let frittata sit for 5 minutes before slicing and
serving.
Nutritional information per serving (based on 12 servings):
Calories 117 (58% from fat) • carb. 3g • pro. 9g • fat 8g • sat. fat 3g
• chol. 183mg • sod. 264mg • calc. 114mg • fiber 1g
Curried Coconut and Butternut Squash Soup
A smooth and mellow soup with inspiration from the East.
Makes about 5½ cups
2 tablespoons butter or ghee*
1 small onion, chopped
1 jalapeño, seeded and finely chopped
1 1-inch piece of ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 tablespoon curry powder
1 butternut squash, about 2½ pounds, peeled, seeded
and cut into 2-inch cubes
1 can (13.5 ounces) coconut milk
1½ cups chicken broth, low sodium
½ teaspoon kosher salt
1. Heat the butter or ghee in a 6-quart saucepan set over
medium-low heat. Once melted add the onion, jalapeño,
ginger and garlic; stir. Add the curry powder and let sauté
very gently for about 5 minutes; be careful to keep the
heat low enough so that it will gently heat but the mixture
will not burn.
2. Stir in the squash well, to ensure that the ingredients are
well coated. Add the coconut milk, broth and salt and
bring mixture to a boil. Reduce to a simmer and continue
cooking uncovered, stirring occasionally, until squash is
tender, about 30 minutes.
3. Once tender, separate the solids from liquids. Put about
half of the broth and half of the solids into the blender jar.
Run on Low for about 10 seconds and then switch speed
to High to blend thoroughly. Pour soup into a clean pot.
Repeat with remaining ingredients, gradually adding the
remaining broth to reach desired consistency. Taste and
adjust seasoning accordingly.
*Ghee is an Indian clarified butter found in the specialty
food section of supermarkets or health food stores.
Nutritional information per serving (1 cup):
Calories 246 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 14g
• chol. 10mg • sod. 362mg • calc. 112mg • fiber 4g
Carrot and Ginger Soup
A great soup for any time of the year.
Makes about 4 cups
2 tablespoons unsalted butter or olive oil
1 small onion (about 3 ounces) peeled and chopped
½ ounce ginger, peeled and finely chopped
1 garlic clove, finely chopped
1 pound carrots, peeled and cut into 1-inch slices
¼ teaspoon ground cinnamon
¹∕
8
teaspoon ground allspice
pinch freshly ground nutmeg
1 thyme sprig