KitchenAid Food Processor, Инструкция и рецепты, Страница: 17 / 42

15
GARLIC-GINGER MARINADE
3 tablespoons (45 ml)
vegetable oil
3 tablespoons (45 ml)
rice wine vinegar
1 ⁄
4
cup (50 ml) loosely
packed fresh cilantro
leaves
1 tablespoon ( 15 ml)
onion pieces
3 tablespoons (45 ml)
soy sauce
2 teaspoons (10 ml)
dark sesame oil
1 ⁄
2
teaspoon (2 ml)
sugar
1 ⁄
4
teaspoon (1 ml)
crushed red pepper
flakes
1 inch (2.5 cm) piece
fresh gingerroot
2 cloves garlic
Combine all ingredients in chopper. With hand on
top of chopper, process 10 to 15 seconds until
blended. Place beef, pork, chicken, fish, or tofu in
dish or sealable food storage bag. Marinate 1 hour
(for fish, tofu, or small pieces of meat) or 8 hours to
overnight (for larger cuts of meat).
Grill or broil to desired doneness, brushing once
with marinade halfway through cooking, if desired.
Discard remaining marinade.
Yield: About 3 ⁄
4
cup (175 ml) (enough to marinate
approximately 1 1 ⁄
2
pounds [680 g] of steak or 6
chicken breasts).
Per serving: About 36 cal, 0 g pro, 1 g carb, 3 g fat,
0 mg chol, 286 mg sod.
PINEAPPLE JALAPEÑO SALSA
1 ⁄
2
jalapeño pepper,
seeds removed
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1 tablespoon (15 ml)
crystallized ginger
2 cups (500 ml) fresh
pineapple chunks
1 ⁄
4
teaspoon (1 ml) salt
1 ⁄
4
teaspoon (1 ml)
cumin
Place pepper, onions, and ginger in chopper.
Process 3 to 5 seconds to chop. Add pineapple,
salt, and cumin; pulse 4 to 5 times for 3 seconds
each to coarsely chop pineapple. Serve with chicken
or pork.
Yield: 1 1 ⁄
2
cups (375 ml). 12 servings (2 tablespoons
[25 ml] per serving).
Per serving: About 15 cal, 0 g pro, 4 g carb, 0 g fat,
0 mg chol, 49 mg sod.