14
2
tablespoons (30 ml) drained capers
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 425°F (220°C) on
bake setting with rack in position B. Line baking tray with aluminum foil.
Add cold water and 2 tablespoons (30 ml) of the lemon juice to a small mix-
ing bowl. Add the artichokes and agitate in water. Drain and pat dry. Toss
with 2 tablespoons (30 ml) of oil and ¼ teaspoon (1 ml) each of the salt and
pepper. Place on the prepared baking tray and roast for about 20 minutes,
or until lightly browned.
While artichokes are roasting, rinse and pat dry the fish. Rub with the
remaining olive oil, salt, pepper and lemon juice. Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top with the
capers. Roast fish until it is just cooked through, about 15 minutes,
depending on the thickness of the fish.
Remove and serve immediately.
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg
• sod. 660mg • calc. 74mg • fiber 5g
Buttermilk Biscuits
Makes 8 biscuits
1½
cups (325 ml) unbleached, all-purpose flour
½
cup (125 ml) cake flour
2
teaspoons (10 ml) cream of tartar
1½
teaspoons (7 ml) baking soda
pinch granulated sugar
1½
teaspoons (7 ml) sea or kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
6
tablespoons (90 ml) unsalted butter, cold and cut into
¼-inch (0.6 cm) cubes
1
cup (250 ml) lowfat buttermilk
3
tablespoons (45 ml) unsalted butter, for finishing
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 450°F (230°C) on the
convection bake setting with the rack in position A. Line baking pan with
parchment paper.
Sift flours, cream of tartar and baking soda together. Place in the bowl of a
Cuisinart
®
food processor. Add the sugar, salt and black pepper. Process
for about 5 seconds to combine. Add the 6 tablespoons (90 ml) of butter
and pulse until the mixture is crumb-like, about 6 to 8 pulses. Slowly add
the buttermilk and pulse 2 to 3 times.
Turn the dough out onto a lightly floured surface. Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into
8 equal pieces. Roll the dough, with floured hands, into a smooth ball.
Repeat with remaining pieces and place on the prepared pan, leaving one
inch between rolls.
Bake in preheated oven for 10 to 12 minutes, or until golden brown.
Remove and brush liberally with the melted butter. Serve immediately.
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg
• sod. 600mg • calc. 37mg • fiber 1g
Multigrain Rolls
Makes 15 rolls
2¼
teaspoons (15 ml) active dry yeast
1
2/3
cups (400 ml) warm (105° to 110°F [40° to 43°C]) water
1
tablespoon (15 ml) molasses
3½
cups (875 ml) whole-wheat flour
1¾
cup (425 ml) bread flour, divided
1½
tablespoons (25 ml) vital wheat gluten
2
teaspoons (10 ml) sea or kosher salt
2
tablespoons (30 ml) flax seed oil
