7
peppers are slightly browned. Add contents of
pan to the blender jar along with the black
beans, chipotle pepper, fromage blanc, and salt.
Place cover with blending stick on the blender
jar. Press On, pulse on high 10 times. Blend on
high for 15 to 20 seconds. Once ingredients are
puréed, press Off.
Transfer to a small serving bowl. Dip may be used
immediately as a spread for tortillas and quesadil-
las or covered with plastic and refrigerated for an
hour to set up to a more dip-like consistency.
Nutritional information per
1
⁄
4
-cup serving:
Calories 51 (8% from fat) • carb. 10g • pro. 5g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 384mg
• calc. 17mg • fiber 3g
Ancho Chile Sauce
A perfect all-purpose sauce for Mexican dishes.
Makes about 2 cups
6
dried ancho chiles
1
tablespoon olive oil
1
large shallot (about 3 ounces),
roughly chopped
1
garlic clove, chopped
1
jalapeño, seeds removed, roughly
chopped
1
⁄
4
cup white wine
1
cup chicken stock
3
⁄
4
teaspoon salt
2
tablespoons honey
1
tablespoon lime juice
Reconstitute chiles: place them in a bowl, and
pour boiling water over them so that they are
completely covered. Invert a plate to cover bowl,
keeping the chiles submerged. Allow the chiles to
sit until they soften, about 30 minutes to an hour.
Once soft, remove all seeds and stems, and
reserve.
In a 3
1
⁄
2
-quart sauté pan, heat the olive oil over
medium heat. Add shallot, garlic, jalapeño, and a
small pinch of salt. Stir and sauté until softened
and slightly browned, about 5 minutes. Stir in
reserved chiles and heat through for about a
minute. Stir in white wine. Scrape any bits that
are clinging to the bottom of the pan. Allow wine
to reduce to almost nothing. Add the chicken
stock, bring to a boil and then reduce to a
simmer for about 10 to 15 minutes.
Place contents of pan into the blender jar and
add remaining salt, honey, and lime juice.
Place cover with blending stick on the blender
jar. Secure the cover tightly with a dishtowel and
your hand. Press On and blend on high for 30 to
40 seconds. Press Off once it is smooth. Serve
chile sauce immediately or keep in refrigerator for
up to a week.
Nutritional information per
1
⁄
4-
-cup serving:
Calories 49 (30% from fat) • carb. 7g • pro. 1g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 275mg
• calc. 10mg • fiber 0g
Romesco Sauce
This sauce of Spanish origin is delicious
served with grilled chicken, vegetables,
or even grilled seafood.
Makes about 2 cups
3
tablespoons plus 1 teaspoon extra
virgin olive oil
4
medium tomatoes (about 5 ounces
each), sliced in half
1
large sweet red bell pepper
(about 7 to 8 ounces), sliced in half
1
shallot (about 2 ounces) unpeeled
3
garlic cloves, unpeeled
1
cup white bread cubed
(about 1" cubes, crust removed)
1
⁄
3
cup roasted almonds,
roughly chopped
1
⁄
2
teaspoon paprika
2
tablespoons sherry vinegar
2
tablespoons sherry
1
⁄
4
cup chicken or vegetable stock
1
⁄
2
teaspoon kosher salt
freshly ground black pepper
Preheat oven to 425°F.
Lightly coat a baking sheet with 1 tablespoon of
olive oil and place the tomatoes, pepper, shallot,
and garlic cloves on it. Roast for about 35 to 40
minutes until all vegetables are blistered and soft.
Place the pepper in a small mixing bowl and seal
tightly with plastic wrap (leave for about 30 min-
utes). Remove and discard skins and seeds from
tomatoes and skins from both shallot and garlic.
Reserve.
When the vegetables are almost cool, heat
1 teaspoon of olive oil in a 3
1
⁄
2
-quart sauté pan
over medium heat. Toast the bread cubes gently
until slightly golden, about 3 minutes. Stir in
roasted tomatoes, shallot, and garlic and heat
gently.
Remove skins and seeds from pepper and
roughly chop. Stir pepper in with the almonds
and paprika and heat for about 1 minute. Add
the sherry vinegar and the sherry, scraping up
any bits that are stuck to the bottom of the pan.
Reduce liquid by half. Add the stock and bring
to a boil. Reduce to simmer for about 4 to
5 minutes.
Place contents of pan into the blender jar plus
the remaining 2 tablespoons of olive oil, salt, and
pepper. Place cover with blending stick on the
blender jar. Secure the cover tightly with a dish-
towel and your hand. Press On. Blend on high
for 20 seconds.
Press Off once it is smooth, and adjust seasonings
accordingly.
Serve immediately or place in container to store
in refrigerator for up to one week.
Nutritional information per
1
⁄
4
-cup serving:
Calories 173 (47% from fat) • carb. 19g • pro. 4g
• fat 9g • sat. fat 1g • chol 0mg sod. 108mg
• calc. 27mg • fiber 2g
6
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.
To dispense juice: With blender on high, place a
cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as juice is dispensing.
Nutritional information per
1
⁄
2
-cup serving:
Calories 18 (7% from fat) • carb. 4g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 176mg
• calc. 18mg • fiber 1g
Chocolate Cookies
and Cream Shake
Makes 4 cups
3
cups chocolate ice cream
1
1
⁄
2
cups lowfat milk
10
chocolate sandwich cookies
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth if not dispensing immediately.
To dispense shake: With blender on high, place a
cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as shake is dispensing.
Nutritional information per
1
⁄
2
-cup serving:
Calories 189 (41% from fat) • carb. 25g • pro. 4g
• fat 9g • sat. fat 4g • chol. 20mg • sod. 136mg
• calc. 113mg • fiber 0mg
Peppermint Stick
Milkshake
Makes 5 cups
3
1
⁄
2
cups vanilla ice cream
2
cups lowfat milk
1
⁄
2
-
3
⁄
4
cup peppermint candies, crushed
1-2 drops peppermint extract (optional)
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.
To dispense shake: With blender on high, place
a cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as shake is dispensing.
Nutritional information per
1
⁄
2
-cup serving:
Calories 184 (29% from fat) • carb. 30g • pro. 3g
• fat 6g • sat. fat 4g • chol. 24mg • sod. 70mg
• calc. 124mg • fiber 0g
DIPS, SAUCES, AND
DRESSINGS
Chunky Hummus
For this hummus variation the chickpeas
do not get puréed all the way.
Makes about 1 cup
1
small scallion, roughly chopped
1
tablespoon parsley
3
⁄
4
teaspoon kosher salt
2 tablespoons
tahini
2
tablespoons lemon juice
1
15-ounce can chickpeas
4
tablespoons extra virgin olive oil
Attach dispenser tap to the blender collar.
Place the scallion, parsley, and salt in the
blender. Place cover with blending stick on the
blender jar. Press On and pulse on high 10 to 15
times. Scrape the sides of the blender jar and
add the tahini, lemon juice, and chickpeas in the
order listed and pulse on high about 10 times.
Scrape sides of blender jar and blend on high for
about 25 to 30 seconds. Add the olive oil in a
steady stream through the opening in the blender
jar lid while blending on high for 20 seconds.
Once hummus has reached desired consistency,
press Off.
Transfer the hummus to a bowl and let stand
for 30 minutes before serving, to allow flavors
to develop. Hummus will keep covered in the
refrigerator for up to a week.
Nutritional information per
1
⁄
4
-cup serving:
Calories 122 (66% from fat) • carb. 8g • pro. 3g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 248mg
• calc. 32mg • fiber 2g
Black Bean Dip
Makes about 1
3
⁄
4
cup
1
⁄
2
teaspoon olive oil
1
small garlic clove, smashed
1
⁄
2
sweet red bell pepper, chopped into
1
⁄
2
-inch dice (about 2 to 3 ounces)
1
16-ounce can black beans
1
⁄
2
teaspoon chipotle peppers
1
⁄
4
cup fromage blanc
1
⁄
2
teaspoon salt
Attach dispenser tap to the blender collar.
In a small sauté pan, heat the olive oil over medi-
um heat. Add the garlic clove and chopped red
pepper and sauté for about 5 minutes, until the
IB-5999(0,0) 05/21/2005 11:47 Page 7
