16
Honey Wheat Waffles
Makes six waffles (about 3 cups batter)
1½ cups whole milk
2 large eggs
¾ cup plus 2 tablespoons unbleached all-purpose flour
½ cup whole wheat flour
4 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon baking powder
1 teaspoon pure vanilla extract
½ teaspoon table salt
¼ teaspoon baking soda
Preheat waffle iron. Place ingredients in jar of Cuisinart
®
SmartPower
®
7-Speed
Electronic Blender in order listed. Place cover on jar. Turn blender on and blend on
Purée for 10 seconds. Turn blender off. Scrape blender jar with spatula. Turn blender
on and continue blending on Purée until smooth, about 10 to 15 seconds. Turn
blender off.
Follow manufacturer’s instructions to bake waffles.
Nutritional information per waffle:
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Soups
Gazpacho
Makes five 6-ounce servings
2 cups tomato juice, divided
1 rib celery, peeled, cut into 1 inch pieces
1 medium cucumber, peeled, cut in half lengthwise,
seeds removed, in 1-inch pieces
1 clove garlic, peeled, cut into 4 pieces
½ medium green bell pepper, cored, seeded,
cut into 1-inch pieces
1 small jalapeño pepper, cut in half, seeds removed,
cut into ¼-inch pieces
4 scallions, cut into 1-inch pieces
2 medium tomatoes, seeds removed, each cut into 8 pieces
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground black pepper
Place 1 cup tomato juice in jar of Cuisinart
®
SmartPower
®
7-Speed Electronic
Blender. Add celery and next six ingredients. Place cover on jar. Turn blender on and
blend on Purée until vegetables are medium-finely chopped, about 10 to 15 seconds.
Turn blender off. Place in a large serving bowl, and add remaining 1 cup tomato
juice, lemon juice, and pepper; stir to combine. Chill before serving.
Nutritional information per serving:
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Cream of Asparagus Soup
Makes eight 6-ounce servings
¾ cup fresh parsley leaves
3 tablespoons unsalted butter
1 small onion, cut into 1-inch pieces
¾ pound asparagus, trimmed, cut into 1-inch pieces
3 cups chicken stock or broth
1 cup half-and-half
3 teaspoons cornstarch
1½ cups cold water
salt and white pepper to taste
Place parsley in the jar of Cuisinart
®
SmartPower
®
7-Speed Electronic Blender. Place
cover on blender jar. Turn blender on and pulse on Purée until coarsely chopped,
about 4 to 5 times. Reserve.
Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft
but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon
of reserved parsley. Cover; bring to a boil over medium-high heat. Reduce heat to
low and cook, partially covered, until asparagus is tender, about 10 to 12 minutes.
Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to
cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids to the jar. Place
cover on jar. Turn blender on and blend on liquefy until smooth, about 25 to 30
seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan.
Repeat with remaining 1 cup liquid and vegetables. Add remaining cooking liquid
and half-and-half to puréed vegetables in the saucepan; stir to combine. Stir
