Cuisinart FP-8, FP-8SV Instruction Manual

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INSTRUCTION

BOOKLET

Recipe

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Cuisinart® Elemental 8 Food Processor

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

FP-8 Series

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

FOOD CAPACITY

Sliced or shredded fruit, vegetables or cheese 8 cups

Chopped fruit, vegetables or cheese 2 cups

Puréed fruit, vegetables or cheese 3 cups cooked; 1½ cups puréed

Chopped or puréed meat, fish or seafood ¾ pound

Thin liquid (e.g., dressings, soups, etc.)

Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix

Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough 2.5 cups (all-purpose or bread flour)

Nuts for nut butter

4 cups

2 cups

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elemental 8 Food Processor and the accessories for it:

8-cup work bowl, work bowl cover with pusher, metal chopping/mixing/dough blade, thin reversible metal slicing & shredding disc, medium reversible metal slicing & shredding disc, base with stem adapter and instruction/recipe book.

CAUTION: THE CUTTING TOOLS HAVE VERY SHARP

EDGES. To avoid injury when unpacking the parts,

please follow these instructions.

1. Place the box on a low table or on the floor next to the kitchen counter where you intend to keep the food processor. Be sure the box is right side up.

2. Open top flaps—there will be a rectangular block of packing material that holds the processor parts, each fitted into a cavity.

3. Remove the instruction/recipe book and the metal slicing & shredding disc accessories from one side.

4. Lift out the packing material.

5. Remove the base and bowl together and place it on the counter or table. Read the instructions thoroughly before using the machine.

6. Save the shipping cartons and packing material. You will find them very useful if you need to repack the processor for moving or other shipment.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them

carefully.

3. Always unplug from outlet when not in use,

before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate any appliance with a damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.

2. Avoid coming into contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the bowl cover assembly, call 1-800-762-0190 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children.

5. Be sure cover and feed tube are securely locked in place before operating food processor.

6. Never try to override or tamper with cover interlock mechanism.

Cleaning

To protect against risk of electrical shock, do

not put base in water or other liquids.

General

1. This appliance should not be used by or near children or individuals with certain disabilities.

2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.

3. This food processor is UL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book. Do not use this appliance for anything but its intended use.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never store processor with cover assembly in locked position.

6. Maximum rating of 350 watts is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

7. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing

in an appliance garage always unplug the unit from the electrical outlet. Not doing so

could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

NOTICE: If your food processor has a plastic

case, it has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated, dangerous voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.

The exclamation point within an

equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature nying appliance.

accompa-

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

CONTENTS

Important Unpacking Instructions ................ 3

Important Safeguards................................... 4

Parts ............................................................. 6

Assembly Instructions ...................................7

Machine Controls ......................................... 7

Machine Functions ....................................... 7

User Guide ................................................... 9

Cleaning, Storage and Maintenance .......... 10

For Your Safety ........................................... 10

Technical Data .............................................10

Troubleshooting .......................................... 11

Warranty Information ............................ 12-13

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

PARTS

The machine includes:

1. Housing base with a fixed accessory adapter and convenient button controls

2. 8-cup work bowl

3. Cover with feed tube

4. Pusher that slides inside the feed tube

5. Metal chopping/mixing/dough blade

6. Fine reversible slicing/shredding disc

7. Medium reversible slicing/shredding disc

8. BPA free (not shown) All materials that come in contact with food or liquid are BPA free

ASSEMBLY INSTRUCTIONS

Before First Use

Before using your Cuisinart Elemental 8 Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade, and discs (see Cleaning Instructions on page 10).

1. Place the food processor base on a dry, level countertop with the controls facing you. Do not plug the unit in until it is fully assembled.

2. With the bowl on the base, use the handle to turn the work bowl clockwise to lock it onto the housing base.

CHOPPING/MIXING/DOUGH BLADE

1. Place the work bowl on top, with the work

bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.

Carefully lift and place the blade over the work bowl accessory adapter. Blade should fit snugly and rest on the bottom of the work bowl.

3. Plug in the housing base.

4. Add desired ingredients to work bowl.

5. Place work bowl cover on work bowl, with the

feed tube just to the right of center. Turn clockwise to lock onto work bowl.

6. Align pusher with the feed tube opening on the

work bowl cover and slide down to the bottom.

7. You are now ready to operate the machine.

REVERSIBLE SLICING/SHREDDING DISCS

1. Place the work bowl on top of the base, with

the work bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.

2. Choose desired disc.

3. Carefully place disc over accessory adapter,

with the side being used facing up.

4. Place work bowl cover onto work bowl, with

the feed tube just to the right of center. Turn clockwise to lock onto work bowl.

5. Align pusher with the feed tube opening on the

work bowl cover and slide down to the bottom.

6. Plug in the housing base.

7. You are now ready to operate the machine.

MACHINE CONTROLS

High and Low Control Buttons

The High and Low controls are buttons that allow the machine to run until Off is selected.

1. Properly assemble and engage the machine.

2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl.

3. Press the High or Low button. The blue LED light will illuminate and the motor will start.

4. Press the Off button when finished.

Pulse Button

The Pulse control is a button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse should be about one second.

1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED High light will illuminate upon activation.

MACHINE FUNCTIONS

Using the Chopping/Mixing/Dough Blade

Chopping

• For raw ingredients: peel, core and/or remove

seeds and pits. Food should be cut into even, ½ to 1-inch pieces. Foods cut into same size pieces produce the most even results.

•

Pulse food in 1-second increments to chop. For

the finest chop, either hold the pulse down or press High or Low to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary. Low speed is recommended for making doughs and batters. High speed is recommended for most other chopping, processing and slicing/shredding tasks.

Puréeing

•

To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is best achieved when all the pieces are equal in size. Pulse to initially chop and then process High or Low until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes.

•

To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

Using the Reversible Slicing/ Shredding Discs

• The slicing discs make whole slices. They slice fruits and vegetables, cooked meat and semi frozen raw meat. The shredding discs shred most firm and hard cheeses. They also shred vegetables like potatoes, carrots and zucchini.

• Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.

• For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarter to fit. Process with even pressure.

• For small ingredients like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube.

• When slicing or shredding cheese, be sure that the cheese is well chilled.

• To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand them up in feed tube. Process with even pressure.

NOTE: Always use pusher when slicing or shredding. Never put your hands in the feed tube when unit is running.

USER GUIDE

You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making bread crumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!

FOOD TOOL DIRECTIONS

Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.)

Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.)

Hard Cheeses (Parmesan, Romano, etc.)

Baby Food Chopping/Mixing/Dough Blade

Butter Chopping/Mixing/Dough Blade

Bread/Cookie/ Cracker/Chip Crumbs

Milk Shakes/ Smoothies

Fresh Herbs Chopping/Mixing/Dough Blade Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until

Nuts Chopping/Mixing/Dough Blade Pulse to chop to desired consistency. To make a nut butter, pulse to break

"Ice Cream" Chopping/Mixing/Dough Blade Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice

Whipped Cream Chopping/Mixing/Dough Blade Process well-chilled cream until cream begins to thicken. Add sugar as

Superfine Sugar Chopping/Mixing/Dough Blade Process granulated sugar for about 1 minute until finely ground. Excellent

Ground Meat Chopping/Mixing/Dough Blade Cut meat into ½-inch pieces. Pulse to chop, about 14 long pulses, or until

Chopping/Mixing/Dough Blade Have cheese at room temperature. When applicable, cut into 1-inch pieces.

Slicing/Shredding Disc Cheese should be well chilled before slicing/shredding. Cut to fit feed tube.

Chopping/Mixing/Dough Blade Slicing/Shredding Disc

Slicing/Shredding Disc

Chopping/Mixing/Dough Blade Break into pieces. Pulse to break up, and then process until desired

Chopping/Mixing/Dough Blade For milk shakes, first add ice cream. While unit is running, add milk through

Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings, and more.

Use light to medium pressure when slicing/shredding.

Chill cheese. If using the chopping blade, cut into ½-inch pieces. Pulse to break up and then process until finely grated. This will produce a nice grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/shredding.

As for all fruit and vegetable purées, cut ingredients into pieces. Steam ingredients until completely soft. Pulse to chop, then process until completely smooth (add steaming liquid through the feed tube when processing if necessary). To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps frozen in ice cube trays for individual 1-ounce portions.

For creaming: Have butter at room temperature. Cut into 1-inch pieces. Process, scraping bowl as necessary. For compound (flavored) butters, process flavoring ingredients, such as herbs, zest, vegetables, etc., before adding butter. For shredding/slicing: Freeze briefly. Use light to medium pressure to shred or slice. Shredded butter is great for preparing certain pastry doughs. Sliced butter is great for serving alongside corn on the cob or freshly made rolls.

consistency. This will make perfect bread/cracker/chip crumbs for coating meats and fish. Processed cookies make delicious pie and cake crusts!

the feed tube until desired consistency is achieved. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running.

desired consistency is achieved.

up, and then process until smooth, stopping to scrape down as needed.

or milk), any desired sweeteners, such as sugar, honey, simple syrup, and other flavors. Process until smooth.

desired; process continuously until cream reaches desired consistency. This cream is dense and perfect as a whipped topping for cake or ice cream.

for using in meringues and other baked goods.

desired consistency is achieved. If a purée is desired, continue to process. Never chop/purée more than

pound at one time.

to 1-inch

CLEANING, STORAGE AND MAINTENANCE

• Keep your Cuisinart Elemental 8 Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

• Keep the blade and discs out of the reach of children.

• All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning. Insert the work bowl and pusher upside down for drainage. Remember to unload the dishwasher carefully wherever you have placed sharp blades and discs.

• To simplify cleaning, rinse the work bowl, cover, pusher and blade or disc immediately after use so food won’t dry on them. Be sure to position the pusher upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

• If you wash the blade and discs by hand, do it carefully. When handling, use the plastic hubs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.

• The work bowl is made of SAN plastic. It should not be placed in a microwave oven.

• The housing base may be wiped clean with a soapy, non-abrasive material. Be sure to dry it thoroughly.

• If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge.

• If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.

IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

MAINTENANCE: Any other servicing should be performed by an authorized service representative.

FOR YOUR SAFETY

• Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.

• Handle and store metal blade and discs carefully. Their cutting edges are very sharp.

• Never put blade or discs on the motor shaft until the work bowl is locked in place.

• Always be sure that the blade or disc is down on motor shaft as far as it will go.

• Always insert the metal blade in the work bowl before putting ingredients in bowl.

• When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.

• Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.

• Always unplug the unit before removing food, cleaning, or putting on or taking off parts.

• Always remove work bowl from base of machine before you remove the chopping/mixing/dough blade.

• Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl. Remove it before tilting the work bowl.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour.

Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off; and when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.

Cuisinart offers a Limited Two-Year Warranty on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed. Solution:

• The ingredients should be cut evenly into

to 1-inch pieces before processing.

• Process in batches to avoid overloading.

2. Problem: Slices are uneven or slanted. Solution:

• Place evenly cut food, cut side down, into the feed tube.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube.

Solution:

• Feed tube should be packed full for best results.

4. Problem: Some food remains on top of the disc.

Solution:

• It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

Dough Kneading

1. Problem: Motor slows down.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

•

Dough may be too wet (see number 8). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time, until the motor speeds up. Process until dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

• Always start the food processor before adding liquid. Add liquid in a slow, steady stream, or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

3. Problem: Blade rises in work bowl.

Solution:

• Excessively sticky dough can cause blade to rise. Carefully reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.

4. Problem: Dough doesn’t clean inside of the work bowl.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

• Dough may be too dry (see number 7).

• Dough may be too wet (see number 8).

5. Problem: Nub of dough forms on top of blade

and does not become uniformly kneaded. Solution:

• Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.

6. Problem: Dough feels tough after kneading.

Solution:

•

Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.

7. Problem: Dough is too dry.

Solution:

• While machine is running, add water, 1 tablespoon at a time, until dough cleans the inside of the bowl.

8. Problem: Dough is too wet.

Solution:

• While machine is running, add flour, 1 tablespoon at a time, until dough cleans the inside of the bowl.

Technical

1. Problem: The motor does not start.

Solution:

• There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

• If the motor still will not start, check the power cord and outlet.

2. Problem: The food processor shuts off during

operation.

Solution:

• The cover may have become unlocked; check to make sure it is securely in position.

• A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 20 to 30 minutes to allow the food processor to cool off before resuming.

3. Problem: The motor slowed down during operation.

Solution:

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

• The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.

4. Problem: The food processor vibrated/moved

around the countertop during processing. Solution:

• Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder.

LIMITED TWO-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elemental 8 Food Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart Elemental 8 Food Processor will be free of defects in materials and workmanship under normal home use for two years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart Elemental 8 Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.

Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

Your Cuisinart Elemental 8 Food Processor has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair,

replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

14CE002354

G IB-12704-ESP

NOTES:

Recipe Booklet

8-CUP FOOD PROCESSOR

BASICS

Basic Fresh Breadcrumbs .............................................................................................18

Dill Butter ......................................................................................................................19

Vegetable Cream Cheese ............................................................................................20

Salmon Cream Cheese .................................................................................................20

Peanut Butter ................................................................................................................21

Basic Vinaigrette ...........................................................................................................21

Tahini Dressing ..............................................................................................................22

Caesar Dressing ............................................................................................................23

Mayonnaise ...................................................................................................................24

Basil Pesto .....................................................................................................................25

Simple Tomato Sauce ...................................................................................................26

Rémoulade ....................................................................................................................27

Tomato Salsa .................................................................................................................27

Chunky Guacamole ......................................................................................................28

BREAKFAST & BRUNCH

Morning Glory Mufﬁ ns .................................................................................................29

Zucchini Spice Bread ....................................................................................................30

Onion, Pepper and Potato Frittata .............................................................................31

APPETIZERS

Ten-Layer Nachos .........................................................................................................32

Refried Beans ................................................................................................................33

Hummus ........................................................................................................................34

Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon) .................................35

Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe) ...............................................37

BASICS

SOUPS/SALADS/SIDES

Gazpacho ......................................................................................................................40

Creamy Sweet Potato Soup .........................................................................................41

Spring Vegetable Minestrone ......................................................................................42

Coleslaw ........................................................................................................................43

Chopped Salad .............................................................................................................44

Shredded Brussels Sprouts ..........................................................................................45

Potato-Zucchini-Carrot Cakes .....................................................................................46

ENTRÉES

Falafel ............................................................................................................................47

Pizza Margherita ...........................................................................................................48

Mushroom, Leek and Gruyère Quiche........................................................................49

Chicken Pot Pie .............................................................................................................50

Vegetable Stir-Fry .........................................................................................................51

Tacos Americanos .........................................................................................................52

Fish Sticks ......................................................................................................................53

DOUGHS/BREADS

Pizza Dough ..................................................................................................................54

Pâte Brisée ...................................................................................................................55

Buttery Dinner Rolls ......................................................................................................56

Buttermilk Biscuits ........................................................................................................57

DESSERTS

Classic Apple Pie ..........................................................................................................58

Carrot Cake with Cream Cheese Frosting ..................................................................59

Pumpkin Cheesecake ...................................................................................................60

BASICS

BASIC FRESH BREADCRUMBS

There is no need to buy breadcrumbs when you can make them with your

Cuisinart

4 SLICES WHITE BREAD

Food Processor in no time at all.

Makes

1. Preheat oven to 325°F. Bake slices of bread in a

2. Insert the chopping blade into the work bowl of the

Note: Breadcrumbs can also be processed from day-old bread. Simply break into uniform pieces and follow above instruction until ﬁ nely chopped.

Tip: For seasoned breadcrumbs, add ¼ teaspoon each dried oregano, dried basil, garlic powder and ground onion ﬂ akes to toasted bread and process as above.

Nutritional information per serving (2 tablespoons):

Calories 96 (11% from fat) • carb. 18g • pro. 3g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 144mg • calc. 16mg • ﬁ ber 2g

⁄3 cup

single layer for about 20 minutes or until bread is completely dried out. (Since you are only baking four slices of bread, this is the perfect task for your toaster oven, saving energy and money.)

food processor. Directly into the work bowl, break the bread into pieces and pulse 6 to 8 times, then process on High until desired texture is achieved, about 30 to 60 seconds.

BASICS

DILL BUTTER

Using a high-quality European-style butter makes a difference, so splurge

on a good brand for this recipe. We feature it in our Radish - Dill Tea

Sandwiches, but a pat on top of grilled or roasted salmon is another

great use for it.

¼ CUP FRESH DILL ½ CUP (1 STICK) GOOD QUALITY

BUTTER, ROOM TEMPERATURE AND CUT INTO 4 PIECES

2 PINCHES KOSHER SALT PINCH FRESHLY GROUND BLACK

PEPPER

Makes ½ cup

1. Insert the chopping blade into the work bowl of the food processor.

2. Put the dill into the work bowl and process on High to chop, about 10 seconds.

3. Add the butter, salt and pepper. Process on High, scraping down as needed, for about 10 seconds until thoroughly combined.

4. Taste and adjust seasoning accordingly.

Nutritional information per serving (2 teaspoons):

Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g

• sat. fat 5g • chol. 20mg • sod. 24mg • calc. 0mg • ﬁ ber 0g

BASICS

VEGETABLE CREAM CHEESE

Vibrant with color and texture, this spread isn’t just for schmearing on

your morning bagel – serve with crackers, in sandwiches, or even as

a topping to a baked potato.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

½ MEDIUM CARROT, PEELED AND CUT INTO ½-INCH PIECES (HEAPING ¼ CUP)

½ SMALL RED BELL PEPPER, CUT INTO ½-INCH PIECES (HEAPING ¼ CUP)

1 SCALLION, CHOPPED INTO ½-INCH PIECES (ABOUT ¼ CUP)

1 TABLESPOON FRESH ITALIAN PARSLEY, STEMS DISCARDED

8 OUNCES PLAIN CREAM CHEESE (1 STANDARD PACKAGE), ROOM TEMPERATURE AND CUT INTO 8 PIECES

½ TO 1 TEASPOON FRESH LEMON JUICE ½ TEASPOON KOSHER SALT

food processor. Add the carrot, red pepper, scallion and parsley and pulse about 5 times to chop. Add the cream cheese, lemon juice and salt to the bowl and pulse about 10 to 12 times, until the all the ingredients have been fully incorporated and cream cheese is smooth. Scrape down the sides of the bowl between every few pulses if needed.

Nutritional information per serving (1 tablespoon):

Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g

• sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg • ﬁ ber 0g

SALMON CREAM CHEESE

Whether on a toasted poppy seed bagel or in an elegant tea sandwich,

salmon cream cheese is a treat for all!

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

8 OUNCES PLAIN CREAM CHEESE (1 STANDARD PACKAGE), ROOM TEMPERATURE AND CUT INTO 8 PIECES

PINCH KOSHER SALT PINCH FRESHLY GROUND BLACK

PEPPER 3 OUNCES SMOKED SALMON, CUT

INTO 1-INCH PIECES 2 TEASPOONS FRESH LEMON JUICE 2 TEASPOONS DRAINED CAPERS 2 SPRIGS FRESH DILL

BASICS

food processor. Add the cream cheese, salt and pepper. Pulse a few times to break up, and then process until smooth. Add the smoked salmon, lemon juice, capers and dill and pulse to combine. Then run on High to fully combine all of the ingredients.

2. Taste and add another pinch of salt if desired.

Nutritional information per serving (1 tablespoon):

Calories 56 (83% from fat) • carb. 1g • pro. 2g • fat 5g

• sat. fat 3g • chol. 16mg • sod. 160mg • calc. 1mg • ﬁ ber 0g

PEANUT BUTTER

You’ll be pleasantly surprised how easy it is to make your own nut butter; be

sure to use unsalted nuts so you can control the amount of seasoning

in the ﬁ nal product.

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

2 CUPS UNSALTED, DRY ROASTED PEANUTS

KOSHER SALT TO TASTE

food processor. Pulse peanuts about 10 times and then process on Low until drops of oil are visible and the mixture is very smooth, about 4 to 5 minutes, depending on desired consistency. (You may need to stop to scrape down the sides of the bowl periodically.)

2. Add salt and pulse 2 to 3 times to incorporate. Adjust seasoning as desired.

TIP: This method can be done with any of your favorite nuts; try adding sweet or savory spices to the spread for more complex ﬂ avor.

Nutritional information per serving (1 tablespoon):

Calories 116 (71% from fat) • carb. 4g • pro. 5g • fat 10g

• sat. fat 1g • chol. 0mg • sod. 105mg • calc. 11mg • ﬁ ber 2g

BASIC VINAIGRETTE

This classic vinaigrette can be tossed with mixed greens or drizzled over

grilled chicken – and it works great as a marinade, too.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

1½ TEASPOONS CHAMPAGNE VINEGAR ½ SMALL SHALLOT (ABOUT ¾

OUNCE), PEELED AND HALVED 1 TEASPOON DIJON MUSTARD ½ TEASPOON KOSHER SALT ¼ TEASPOON GROUND WHITE PEPPER ¾ CUP EXTRA VIRGIN OLIVE OIL

food processor. Add the vinegar, shallot, mustard, salt and pepper to the bowl and process on Low to combine and ﬁ nely chop.

2. With machine running on Low, pour the olive oil through the drizzle hole in the pusher until all ingredients are homogenous, about 1½ to 2 minutes.

Nutritional information per serving (1 tablespoon):

Calories 106 (82% from fat) • carb. 1g • pro. 0g • fat 11g

• sat. fat 2g • chol. 0mg • sod. 91mg • calc. 1mg • ﬁ ber 0g

BASICS

TAHINI DRESSING

Tahini (a paste of ground sesame seeds) can now be found in most grocery stores. Be sure to stir well before measuring out, as it naturally separates in

its jar. This dressing is a perfect match for our Falafel on page 47, but is also

just as delicious over mixed greens.

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

1 GARLIC CLOVE

⁄3

CUP TAHINI

¼ CUP WATER, PLUS MORE AS NEEDED

2 TABLESPOONS FRESH LEMON JUICE 1 TEASPOON HONEY ¾ TEASPOON KOSHER SALT ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER ½ CUP EXTRA VIRGIN OLIVE OIL

food processor. With the machine running on High, drop the garlic through the feed tube. Allow to process until ﬁ nely chopped. Stop machine to scrape down sides. Add the tahini, ¼ cup of water, lemon juice, honey, salt and pepper.

2. Turn machine on Low to process while adding the oil through the drizzle hole in the pusher. Continue to process until desired consistency. If dressing seems too thick, process in up to an additional ¼ cup of water. Adjust seasoning to taste.

Nutritional information per serving (1 tablespoon):

Calories 91 (88% from fat) • carb. 2g • pro. 1g • fat 9g

• sat. fat 1g • chol. 0mg • sod. 111mg • calc. 22mg • ﬁ ber 0g

BASICS

CAESAR DRESSING

There are many versions of this recipe, but our take is pretty close to the

classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

1 TO 2 GARLIC CLOVES 5 ANCHOVY FILLETS 2 LARGE EGG YOLKS* 2 TEASPOONS DIJON MUSTARD 4 TEASPOONS FRESH LEMON JUICE 4 TEASPOONS RED WINE VINEGAR 2 TEASPOONS WORCESTERSHIRE

SAUCE ½ TEASPOON FRESHLY GROUND

BLACK PEPPER

⁄3

CUP EXTRA VIRGIN OLIVE OIL

food processor. With the machine running on High, drop the garlic through the feed tube and process until ﬁ nely chopped. Add the anchovies, egg yolks, mustard, lemon juice, vinegar, Worcestershire sauce and pepper to the work bowl. Process on High until well blended.

2. With the machine running on Low, pour the olive oil through the drizzle hole in the pusher in a steady stream until the dressing is emulsiﬁ ed, about 30 seconds.

Nutritional information per serving (1 tablespoon):

Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g

• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • ﬁ ber 0g

*Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

BASICS

Taste the difference in homemade mayonnaise.

4 LARGE EGG YOLKS* ¾ TEASPOON KOSHER SALT ½ TEASPOON DIJON MUSTARD 1 TEASPOON FRESH LEMON JUICE 1 TABLESPOON WATER ¾ CUP VEGETABLE OIL

MAYONNAISE

Makes 1 cup

1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice and water on Low until smooth, about 30 seconds. With the machine running, add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsiﬁ ed and homogenous.

2. Scrape down sides; taste and adjust seasoning accordingly.

Note: For fresh herb mayonnaise: process

⁄3 cup ﬁ rmly

packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil.

For a bolder-ﬂ avored mayonnaise, increase the salt by ¼ teaspoon, the Dijon by ½ teaspoon and lemon juice to 1 tablespoon.

Nutritional information per serving (1 tablespoon, using egg yolks):

Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g

• sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • ﬁ ber 0g

For lower-cholesterol mayonnaise, and to avoid using raw eggs, cholesterol free egg substitute may be substituted for the egg yolks.

BASICS

BASIL PESTO

This is a slightly cheesier version of the standard pesto, but you can

adjust the amount of cheese as desired. Try any combination of

herbs or nuts in this recipe.

Makes 1¼ cups

1. Insert the chopping blade into the work bowl of the

2 OUNCES PARMESAN OR PECORINO CHEESE CUT INTO ½-INCH CUBES

1 GARLIC CLOVE ¼ CUP PINE NUTS, LIGHTLY TOASTED 3 CUPS TIGHTLY PACKED FRESH BASIL

LEAVES (ABOUT 3 OUNCES) ½ TEASPOON KOSHER SALT ½ TO 2⁄3

CUP EXTRA VIRGIN OLIVE OIL

food processor. Add the cheese, garlic and nuts to the work bowl and pulse to roughly chop, about 10 pulses. Add the basil leaves and salt and pulse about 10 to 15 times; scrape the bowl. With the machine running on Low, add the olive oil in a slow, steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl.

2. To store the pesto, transfer to a glass jar or airtight container. Tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.

Nutritional information per serving (1 tablespoon):

Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g

• sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg • ﬁ ber 0g

BASICS

SIMPLE TOMATO SAUCE

This sauce comes together quickly, but tastes as if it has been simmering

all day. When cooked down, it makes a tasty topping for

homemade pizzas.

Makes about 3 cups

1. Put the olive oil into a medium size saucepan over

1½ TEASPOONS OLIVE OIL 4 GARLIC CLOVES 1 SMALL ONION, CUT INTO 1-INCH

PIECES ¾ TEASPOON DRIED OREGANO ¼ CUP DRY WHITE WINE 1 CAN (28 OUNCES) WHOLE PEELED

PLUM TOMATOES, WITH JUICE ½ TEASPOON KOSHER SALT 1 LARGE SPRIG FRESH BASIL (10 TO

12 LEAVES) ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER ¼ TEASPOON RED PEPPER FLAKES

(OPTIONAL)

medium heat.

2. While the oil is heating, insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to chop. Turn unit off, scrape down the sides of the bowl and add the onion. Pulse to ﬁ nely chop, about 5 times.

3. When the oil is hot add the garlic, onion and oregano to the pan. Sauté until the onion is softened and the garlic is fragrant. Add the wine to the pan and cook until completely reduced.

4. While the wine is cooking, add the tomatoes to the work bowl and pulse to ﬁ nely chop, about 8 times. Add the tomatoes, salt and basil to the pan.

5. Bring the sauce to a boil, then reduce to low. Partly cover the pan and simmer for 30 minutes. Turn off the heat and stir in the black pepper and red pepper ﬂ akes, if using. Taste and adjust seasoning accordingly.

If you would like to use this sauce for pizza, continue to simmer uncovered for an additional 30 to 40 minutes until thick and reduced, stirring often. Let the sauce cool completely before using on pizza dough.

Nutritional information per serving (¼ cup):

Calories 27 (20% from fat) • carb. 4g • pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 16mg • ﬁ ber 1g

BASICS

RÉMOULADE

This sauce not only complements seafood, but also pairs well with freshly

steamed vegetables. For a richer, thicker consistency, use Greek yogurt

in place of regular.

½ MEDIUM TO LARGE SHALLOT, PEELED AND CUT INTO 1-INCH PIECES

¼ CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED

1 TABLESPOON FRESH DILL 1 TABLESPOON DIJON MUSTARD 3 TABLESPOONS DRAINED CAPERS 1¼ CUPS MAYONNAISE ½ CUP NONFAT PLAIN YOGURT ¼ CUP SWEET RELISH

⁄8

TEASPOON FRESHLY GROUND

BLACK PEPPER

Serve warm tortilla chips alongside this fresh and tangy salsa.

¼ CUP FRESH CILANTRO, STEMS DISCARDED

2 SMALL SCALLIONS, CUT INTO 1-INCH PIECES

1 SMALL GARLIC CLOVE 1 JALAPEÑO, SEEDED AND

CUT INTO ½-INCH PIECES ¾ TEASPOON KOSHER SALT 2 CUPS GRAPE TOMATOES 1 TEASPOON FRESH LIME JUICE

Makes 2

1. Insert the chopping blade into the work bowl of the

2. Add the mayonnaise, yogurt, relish and black pepper;

Nutritional information per serving (1 tablespoon):

Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g

• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • ﬁ ber 0g

⁄3 cups

food processor. Add the shallot, parsley and dill; pulse to chop, about 10 pulses. Scrape down the sides of the bowl and add the mustard and capers and pulse 5 to 10 times to chop.

use 5 long pulses to combine. Do not over-process. Refrigerate until ready to use.

TOMATO SALSA

Makes about 2 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the cilantro, scallions, garlic and jalapeño and pulse to chop, about 10 pulses. Add the salt, tomatoes and lime juice and pulse to chop until desired consistency is reached, about 8 to 10 pulses.

2. Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.

Nutritional information per serving (¼ cup):

Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • ﬁ ber 1g

BASICS

CHUNKY GUACAMOLE

Our fresh guacamole is perfect for the Sunday game or served alongside

quesadillas for a festive dinner. It is also a component in our

Ten-Layer Nachos (page 32)!

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

1 SMALL GARLIC CLOVE ½ JALAPEÑO, SEEDED, CUT INTO

1-INCH PIECES 1 SCALLION, CUT INTO 1-INCH

PIECES 1 TABLESPOON FRESH CILANTRO,

STEMS DISCARDED 2 RIPE AVOCADOS, HALVED, PITS

REMOVED 2 TABLESPOONS FRESH LIME JUICE ¾ TEASPOON KOSHER SALT

food processor. Add the garlic, jalapeño, scallion and cilantro and pulse to roughly, but evenly chop.

2. Scrape down the sides of the bowl. Scoop out the insides of the avocados in pieces directly into the work bowl and add the lime juice and salt. Alternate between pulsing and running on High until desired consistency is achieved, about 10 to 15 pulses.

Nutritional information per serving (¼ cup):

Calories 71 (73% from fat) • carb. 4g • pro. 1g • fat 6g

• sat. fat 1g • chol. 0mg • sod. 118mg • calc. 7mg • ﬁ ber 3g

BASICS

MORNING GLORY MUFFINS

Start your day with this mufﬁ n, packed with energy and ﬁ ber.

NONSTICK COOKING SPRAY ¼ CUP UNBLEACHED, ALL-PURPOSE

FLOUR

⁄3

CUP WHOLE WHEAT FLOUR ½ TEASPOON KOSHER SALT ½ TEASPOON BAKING SODA ½ TEASPOON GROUND CINNAMON ¼ CUP ROLLED OATS (NOT INSTANT) ½ TEASPOON GRATED ORANGE ZEST

⁄3

CUP WALNUTS, LIGHTLY TOASTED 2 LARGE PEELED CARROTS

⁄3

CUP PACKED, LIGHT BROWN SUGAR 2 LARGE EGGS, ROOM TEMPERATURE

⁄3

CUP VEGETABLE OIL ½ TEASPOON PURE VANILLA EXTRACT

⁄3

CUP SHREDDED, UNSWEETENED COCONUT

2 TABLESPOONS SUNFLOWER SEEDS

Makes 6 mufﬁ ns

1. Preheat oven to 350°F. Lightly coat a six-cup mufﬁ n pan with nonstick cooking spray and set aside.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ ours, salt, baking soda, cinnamon, oats and zest to the work bowl; process on Low for 10 seconds to sift. Transfer ingredients to a medium mixing bowl; reserve. Add the walnuts and pulse to chop, about 5 times. Leaving the nuts in the bowl, remove the chopping blade and insert the medium shredding disc. Cut the carrots to ﬁ t the feed tube snugly and shred on High. Add to the bowl with the dry ingredients and stir to combine; reserve.

3. Reinsert the chopping blade and add the brown sugar, eggs, oil and vanilla to the work bowl and process on Low for 5 seconds, until combined. Add the ﬂ our/carrot mixture, and pulse three times to combine. Scrape down the sides of the bowl and add the coconut and sunﬂ ower seeds. Pulse 3 to 4 more times to incorporate.

4. Divide the batter among the prepared mufﬁ n cups and bake for 18 to 20 minutes, until a toothpick or cake tester comes out clean.

Nutritional information per mufﬁ n:

Calories 316 (60% from fat) • carb. 27g • pro. 6g • fat 22g

• sat. fat 4g • chol. 62mg • sod. 232mg • calc. 30mg • ﬁ ber 3g

BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD

This moist, quick bread is perfect for breakfast or for an afternoon snack.

Makes one 2-pound loaf (16 servings)

1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan

NONSTICK COOKING SPRAY 2¼ CUPS UNBLEACHED, ALL-PURPOSE

FLOUR 1½ TEASPOONS GROUND CINNAMON ¾ TEASPOON GROUND ALLSPICE ¼ TEASPOON GROUND NUTMEG 1 TEASPOON KOSHER SALT 1 TEASPOON BAKING POWDER ½ CUP WALNUTS, LIGHTLY TOASTED 1 LARGE ZUCCHINI, APPROXIMATELY

8 TO 10 OUNCES ½ CUP VEGETABLE OIL 1 CUP GRANULATED SUGAR 2 LARGE EGGS ½ CUP DRIED CHERRIES OR

CRANBERRIES

with cooking spray.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ our, spices, salt and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl; reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to ﬁ t the feed tube and shred. Transfer the walnuts and zucchini to the bowl with the dry ingredients. Stir to mix.

3. Reinsert the chopping blade and add the vegetable oil, sugar and eggs. Process on Low for 5 to 10 seconds until combined. Add to the mixing bowl with the dry ingredients, along with the dried fruit, and stir until just combined.

4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean.

5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to cool completely.

Nutritional information per serving:

Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g

• sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • ﬁ ber 1g

BREAKFAST & BRUNCH

ONION, PEPPER AND POTATO FRITTATA

Frittatas are simple and delicious. This is also tasty with some crumbled

cooked Italian sausage mixed into it.

Makes 10 servings

1. Preheat oven to 350°F.

2 GARLIC CLOVES 1 SMALL ONION, HALVED 1 MEDIUM RED BELL PEPPER,

QUARTERED, CORED AND SEEDED 1 SMALL TO MEDIUM RUSSET PO TATO

(4 TO 6 OUNCES), PEELED AND HALVED, RESERVED IN COLD WATER

1 OUNCE PARMESAN CHEESE 3 TEASPOONS OLIVE OIL, DIVIDED ½ TEASPOON KOSHER SALT, DIVIDED ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER, DIVIDED 12 LARGE EGGS, BEATEN

*If not using a nonstick pan, coat the pan with a nonstick cooking spray before adding the eggs. Once the vegetables are sautéed, stir them into beaten eggs and add to the coated pan.

Nutritional information per serving: (based on 10 servings)

Calories 127 (56% from fat) • carb. 5g

• pro. 9g • fat 8g • sat. fat 3g • chol. 225mg • sod. 248mg • calc. 73mg

• ﬁ ber 1g

2. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube and process to ﬁ nely chop.

3. Keeping the garlic in the bowl, remove the chopping blade and insert the medium slicing disc. Slice the onion and pepper on High. Remove vegetables and reserve. Slice the potato on High; remove and reserve in cold water.

4. Remove the slicing disc, and insert the ﬁ ne shredding disc. Shred the Parmesan on High; reserve.

5. Place a 10-inch oven-safe nonstick skillet* over medium heat. Add 2 teaspoons of the olive oil and swirl the pan to coat the surface evenly. Once oil is hot, add the garlic, onion and pepper, with a pinch each of the salt and pepper; sauté until softened, about 6 to 8 minutes. Remove and reserve.

6. Add the remaining teaspoon of oil to the pan. Remove the potatoes from the water and dry well on a towel. Add to the pan with 2 pinches each of the salt and pepper. Sauté until tender and edges are browned, about 6 minutes.

7. Once potatoes have browned, add the onion/pepper mixture back to the pan, stir to combine, then top with the eggs, remaining salt and pepper and shredded Parmesan. Leave skillet on the heat so that the bottom and sides of the frittata begin to set, about 6 minutes. Place skillet into oven and bake until the top of the frittata is golden and puffed, about 20 to 25 minutes.

8. Carefully remove skillet from oven and invert onto a cutting board. Cut the frittata and serve immediately.

BREAKFAST & BRUNCH

TEN-LAYER NACHOS

These nachos are loaded with all the best ingredients. You can tweak

this recipe however you wish, using different cheeses or substituting

your favorite ingredients.

Makes 10 to 12 servings

1. Preheat oven to 375°F. Line a rimmed baking sheet

1 STANDARD BAG TORTILLA CHIPS (THIS IS AN ESTIMATE – YOU NEED ENOUGH TO COVER THE BOTTOM OF A RIMMED BAKING SHEET)

¾ CUP REFRIED BEANS, HOMEMADE (RECIPE FOLLOWS) OR CANNED

2 TO 4 SCALLIONS, TRIMMED AND CUT INTO 1-INCH PIECES (2 SCALLIONS IF THEY ARE LARGE; USE 4 IF THEY ARE SMALL)

1 JALAPEÑO, HALVED, SEEDED AND CUT INTO 1-INCH PIECES

½ CUP GRAPE TOMATOES ¾ CUP WHOLE, PITTED BLACK OLIVES 6 TO 8 OUNCES MONTEREY JACK OR

CHEDDAR CHEESE, OR A MIX OF THE TWO, CHILLED

⁄3

CUP SALSA (PAGE 27)

⁄3

CUP GUACAMOLE (PAGE 28)

½ CUP SOUR CREAM OR PLAIN YOGURT

with foil. Evenly distribute the chips on the prepared baking pan.

2. Evenly distribute dollops of the refried beans on top of the chips. Set aside.

3. Insert the chopping blade into the work bowl of the food processor. Put the scallions, jalapeño and tomatoes in the bowl and pulse to roughly chop, about 5 times. Remove and evenly distribute on the chips and beans.

4. Remove the chopping blade and insert the medium slicing disc. Slice the olives on High. Remove and distribute on top of the nachos. Remove the slicing disc and ﬂ ip to insert the shredding disc side. Shred the cheese(s) on High. Remove and evenly distribute over the assembled nacho ingredients.

5. Bake for about 15 minutes, or until the cheese is fully melted and lightly browned. Serve immediately with salsa, guacamole and sour cream.

Nutritional information per serving (based on 12 servings):

Calories 249 (48% from fat) • carb. 25g • pro. 7g • fat 13g

• sat. fat 3g • chol. 13mg • sod. 421mg • calc. 174mg • ﬁ ber 4g

APPETIZERS

REFRIED BEANS

Easy enough to buy canned, but making your own is simple

and much more delicious!

2 GARLIC CLOVES ½ MEDIUM ONION, CUT INTO 1-INCH

PIECES ½ JALAPEÑO, SEEDED AND CUT INTO

1-INCH PIECES 2 TABLESPOONS VEGETABLE OIL,

DIVIDED 1 TABLESPOON TOMATO PASTE ½ TEASPOON KOSHER SALT, DIVIDED 1 TO 2 PINCHES GROUND CUMIN PINCH CAYENNE 1 CAN (15 OUNCES) PINTO BEANS,

DRAINED 1 TO 1½ CUPS WATER

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and jalapeño in the bowl and process on High to ﬁ nely chop.

2. Put 1 tablespoon of oil in a medium-size nonstick skillet set over medium heat. Once oil is hot, add the chopped vegetables, tomato paste, pinch of salt, cumin and cayenne. Sauté until softened, about 4 minutes. Add the drained beans and cook until hot and softened a bit more, about 6 to 8 minutes.

3. Transfer all ingredients to the food processor, still ﬁ tted with the metal chopping blade. Pulse until desired consistency, adding water through the feed tube as you go to achieve a nice creamy texture. Add additional salt to taste.

4. Add the remaining tablespoon of oil to the same skillet set over medium-high heat. Once hot, add the puréed bean mixture to the pan and cook, stirring frequently, until slightly darkened in color, no more than 4 minutes. Serve warm.

Nutritional information per serving (¼ cup):

Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g

• sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • ﬁ ber 3g

APPETIZERS

HUMMUS

Serve this brightly ﬂ avored dip with warm pita for a satisfying snack.

Makes about 3 cups

1. Insert the chopping blade into the work bowl of the

1 GARLIC CLOVE 1 TEASPOON KOSHER SALT 2 CANS (15.5 OUNCES EACH)

CHICKPEAS, RINSED AND DRAINED ¼ CUP TAHINI 2 TABLESPOONS FRESH LEMON JUICE ¼ CUP PLUS TWO TABLESPOONS

WATER ½ TEASPOON GROUND CUMIN ¼ CUP EXTRA VIRGIN OLIVE OIL, PLUS

1 TABLESPOON FOR SERVING

⁄8

TEASPOON PAPRIKA (OPTIONAL)

PINCH ZA’ATAR (OPTIONAL)

food processor. With the unit running on High, drop the garlic through the feed tube and process to ﬁ nely chop, about 10 seconds. Add remaining ingredients and process on Low until smooth, about 3 minutes, stopping to scrape down the sides of the bowl as needed.

2. For serving, transfer hummus to a shallow bowl. Make a slight indentation in the center of the dip and ﬁ ll with the remaining tablespoon of oil. Sprinkle the paprika and za’atar, if using, over the oil.

Nutritional information per serving (2 tablespoons):

Calories 79 (44% from fat) • carb. 2g • pro. 2g • fat 4g

• sat. fat 1g • chol. 0mg • sod. 207mg • calc. 23mg • ﬁ ber 2g

APPETIZERS

RADISH-DILL TEA SANDWICHES

An elegant sandwich to serve for a ladies’ tea or lunch.

6 TO 8 SMALL RADISHES (ABOUT 1 SMALL BUNCH), TRIMMED

1 LOAF RYE COCKTAIL BREAD* ½ CUP DILL BUTTER (PAGE 19),

SOFTENED KOSHER SALT

*If you cannot ﬁ nd cocktail bread, extra-thin sliced bread is a good substitute. Just cut each slice in quarters to make cocktail-size.

Makes about 22 sandwiches

1. Fit the medium slicing disc into the work bowl of the food processor. Fill the feed tube with the radishes and slice on High.

2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of butter on one side of each piece of bread. Top half of the buttered pieces with 3 radish slices and a pinch of salt. Top with another piece of bread, buttered side down. Continue with all of the bread.

3. Halve the sandwiches on the diagonal and serve immediately.

Nutritional information per sandwich:

Calories 72 (56% from fat) • carb. 7g • pro. 1g • fat 4g

• sat. fat 3g • chol. 11mg • sod. 198mg • calc. 10mg • ﬁ ber 1g

APPETIZERS

CUCUMBER-SALMON TEA SANDWICHES

Be sure to include these tasty sandwiches for your next luncheon – they will

add color and ﬂ avor to the table.

Makes about 22 sandwiches

1. Insert the medium slicing disc into the work bowl of

1 SMALL TO MEDIUM CUCUMBER, HALVED LENGTHWISE AND WIDTHWISE

1 LOAF PUMPERNICKEL COCKTAIL BREAD*

½ CUP SALMON CREAM CHEESE (PAGE 20), SOFTENED

3½ OUNCES SMOKED SALMON, TORN OR CUT INTO 22 PIECES

*If you cannot ﬁ nd cocktail bread, extra-thin sliced bread, such as Pepperidge Farm brand, is a good substitute. Cut each slice in quarters to make cocktail-size.

the food processor. Slice the cucumber on High (you will have half-moon shapes).

2. Lay the slice of bread on a clean work surface. Spread 1 teaspoon of salmon cream cheese on one side of each piece of bread. Top half of the bread with 3 cucumber slices and a piece of smoked salmon. Top with another piece of bread, cream cheese side down. Continue with all of the bread.

3. Halve the sandwiches on the diagonal and serve immediately.

Nutritional information per sandwich:

Calories 85 (48% from fat) • carb. 7g • pro. 4g • fat 5g

• sat. fat 2g • chol. 13mg • sod. 360mg • calc. 12mg • ﬁ ber 1g

APPETIZERS

SAUSAGE BREAD (STROMBOLI STYLE)

This recipe is great for a hungry crowd and can easily be doubled. We use a combination of

sweet and hot sausage in this bread, but feel free to use whatever suits your taste.

Makes one 14-inch roll

1. Preheat oven to 400°F with rack in the middle of the oven.

2 TABLESPOONS VEGETABLE OIL, DIVIDED

1 SMALL FENNEL BULB, FRONDS REMOVED (RESERVED FOR ANOTHER USE), QUARTERED AND CORED

2 GARLIC CLOVES, SMASHED ¼ TO ½ TEASPOON KOSHER SALT 4 OUNCES REGULAR MOZZARELLA,

DIVIDED ½ POUND SWEET ITALIAN SAUSAGE,

CASINGS REMOVED ¼ POUND HOT ITALIAN SAUSAGE,

CASINGS REMOVED 2 TABLESPOONS WHITE WINE UNBLEACHED, ALL-PURPOSE

FLOUR, FOR ROLLING DOUGH 1 RECIPE PIZZA DOUGH (PAGE 54) EGG WASH (1 LARGE EGG LIGHTLY

BEATEN WITH 1 TEASPOON WATER)

in ½ cup of the mozzarella. Set aside to cool slightly.

5. Punch down pizza dough on a lightly ﬂ oured surface. With the tips of your ﬁ ngers, gently press out into a 14 x 8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking sheet and reshape if necessary. If any tears appear, pinch the dough back together.

6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch border around the outside. Sprinkle remaining cheese evenly over the sausage mixture.

7. Brush the border of the dough with the egg wash. Starting with the long end closest to you, roll the dough like a jelly roll to the center of the rectangle. Take the long end farthest from you and tightly pull it back over the dough in the center to cover and complete the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over so it is seam-side down and arrange in the center of the baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits in the top.

8. Bake for 30 minutes, rotating the pan halfway through cooking, or until golden brown and cooked through. Remove and allow bread to rest 5 minutes before slicing. Serve warm.

TIP: For an ultimate version, combine the ﬂ avors of both stuffed breads (see next recipe) into one.

Nutritional information per serving (based on 14 servings):

Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g • sat. fat 4g

• chol. 36mg • sod. 406mg • calc. 73mg • ﬁ ber 2g

Lightly coat a baking sheet with 1 tablespoon of the oil and set aside.

2. Heat remaining oil in a 12-inch skillet over medium heat.

3. While the oil is heating, insert the medium slicing disc into the work bowl of the food processor and slice the fennel on High. Remove and add to the hot skillet with the garlic and ¼ teaspoon of the salt. Sauté for about 8 to 10 minutes until the fennel is softened and lightly browned. While fennel and garlic are cooking, remove the slicing disc and ﬂ ip over to insert the shredding disc side. Fit the mozzarella into the feed tube and shred on High; reserve in bowl.

4. Once the fennel has cooked, remove and reserve in a separate bowl. Return pan to the heat and break sausage up into medium-size chunks directly into the pan. Cook until sausage is browned with no pink, about 5 to 7 minutes. Return fennel to the pan and stir to combine. Add the wine and scrape any bits on the bottom of the pan with a wooden spoon. Cook until wine has evaporated, about 1 minute, and remove pan from heat. Remove and discard garlic and stir

APPETIZERS

BROCCOLI RABE BREAD

Sweet ricotta complements the slight bitterness of

broccoli rabe in this version.

2 TABLESPOONS VEGETABLE OIL, DIVIDED

2 GARLIC CLOVES 1 BUNCH BROCCOLI RABE (NO MORE

THAN 1 POUND), TRIMMED AND CUT INTO 2-INCH PIECES

¾ TEASPOON KOSHER SALT, DIVIDED

⁄8

TEASPOON RED PEPPER FLAKES ¼ OUNCE PECORINO ROMANO ½ CUP WHOLE MILK RICOTTA PINCH GROUND NUTMEG ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER UNBLEACHED, ALL-PURPOSE

FLOUR, FOR ROLLING DOUGH 1 RECIPE PIZZA DOUGH (PAGE 54) EGG WASH (1 EGG BEATEN

LIGHTLY WITH 1 TEASPOON WATER)

Makes one 14-inch roll

1. Preheat oven to 400°F with rack in the middle of the oven. Lightly coat a baking sheet with 1 tablespoon of the oil and set aside.

2. Heat the remaining oil in a 12-inch sauté pan over medium heat until shimmering.

3. While the oil is heating, insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through feed tube to chop.

4. Add broccoli rabe to the skillet – it will look like a lot,

but will shrink as it cooks. Season with the salt and sauté for about 7 to 8 minutes, or until just tender. Halfway through cooking, stir in the garlic and red pepper ﬂ akes. Remove from the heat and set aside to cool slightly.

While the broccoli rabe is cooking, put the pecorino cheese into the work bowl, still ﬁ tted with the chopping blade, and process on High to ﬁ nely grate. Put into a medium-size mixing bowl with the ricotta, nutmeg, remaining salt and pepper. Once the broccoli rabe has cooked, add it to the other ingredients and stir to completely combine.

6. Punch down pizza dough on a lightly ﬂ oured surface. With the tips of your ﬁ ngers, gently press out dough into a 14 x 8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking sheet and reshape if necessary. If any tears appear, pinch the dough back together.

7. Evenly spread the broccoli-cheese mixture all over the dough in a single layer, leaving a 1-inch border around the outside.

8. Brush the border of the dough with the egg wash. Starting with the long end closest to you, roll the dough like a jelly roll to the center of the rectangle.

¼ teaspoon of

APPETIZERS

Take the long end farthest from you and tightly pull it back over the dough in the center to cover and complete the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over so it is seam-side down and arrange in the center of the baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits in the top.

9. Bake for 30 to 35 minutes, rotating the pan halfway through cooking, or until golden brown and cooked through. Remove and allow bread to rest 5 minutes before slicing. Serve warm.

TIP: For an ultimate version, combine the ﬂ avors of both stuffed breads (see previous recipe) into one.

Nutritional information per serving: (based on 14 servings)

Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g

• sat. fat 4g • chol. 36mg • sod. 406mg • calc. 73mg • ﬁ ber 2g

APPETIZERS

This bright and vibrant soup is perfect all summer long.

1 GARLIC CLOVE 1 JALAPEÑO, SEEDED AND CUT INTO

1-INCH PIECES ¼ CUP FRESH ITALIAN PARSLEY,

STEMS DISCARDED 2 SCALLIONS, TRIMMED AND CUT

INTO 1-INCH PIECES ½ MEDIUM TO LARGE CUCUMBER

(ABOUT 3 OUNCES), CUT INTO 1-INCH PIECES

¼ YELLOW BELL PEPPER, CUT INTO 1-INCH PIECES

¼ RED BELL PEPPER, CUT INTO 1-INCH PIECES

2 MEDIUM VINE-RIPE TOMATOES, CORED AND CUT INTO 1-INCH PIECES

1 TEASPOON KOSHER SALT ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER 1 TEASPOON RED WINE VINEGAR 1 TEASPOON FRESH LIME JUICE 3 DASHES HOT SAUCE 1½ CUPS VEGETABLE JUICE, LOW

SODIUM

GAZPACHO

Makes 3½ cups

1. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic and jalapeño down the feed tube to chop. Stop to scrape down the sides and add the parsley, scallions, cucumber, bell peppers and tomatoes. Pulse 5 to 6 times to roughly chop.

2. Add the remaining ingredients and pulse another 6 to 7 times to incorporate. Taste and adjust seasoning as desired. Serve.

Nutritional information per serving (½ cup):

Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg • ﬁ ber 1g

SOUPS/SALADS/SIDES

CREAMY SWEET POTATO SOUP

This velvety soup is perfect for a brisk fall day.

2 TABLESPOONS UNSALTED BUTTER 1 GARLIC CLOVE 1 ½-INCH PIECE GINGERROOT,

PEELED 1 LEEK, TRIMMED AND CUT INTO

2-INCH PIECES ½ TEASPOON KOSHER SALT, DIVIDED PINCH FRESHLY GROUND BLACK

PEPPER 2 MEDIUM SWEET POTATOES (ABOUT

1 POUND), PEELED AND CUT TO FIT THE FEED TUBE (RESERVE IN COLD WATER IF NOT USING IMMEDIATELY)

¼ TEASPOON GROUND CINNAMON PINCH CAYENNE 2 CUPS CHICKEN OR VEGETABLE

BROTH, LOW SODIUM ½ TO ¾ CUP HEAVY CREAM (OPTIONAL)

Makes about 3 cups

1. Put the butter in a medium to large pot over low heat.

2. While butter is heating, prepare the vegetables. Insert the chopping blade into the work bowl of the food processor. Add the garlic, ginger and leek, and pulse until ﬁ nely chopped, about 8 to 10 times. Put into the pot with a pinch each of the salt and pepper. Sauté until softened, about 8 minutes (you want the heat to be low so the vegetables do not pick up any color).

3. While vegetables are cooking, remove the chopping blade and insert the medium slicing disc. Slice the potatoes on High. Add to the softened vegetables and stir to fully combine. Add the cinnamon, cayenne and broth, and increase heat to bring mixture to a boil. Once boiling, reduce heat to maintain a simmer. Allow to simmer until potatoes are tender, about 15 minutes.

4. Using a slotted spoon, transfer the soup solids to the food processor and transfer liquid to a measuring cup (this will make it easier to add to the food processer while puréeing). Process on High to purée and while processing, slowly add the hot cooking liquid to the food processor. Process on High for about 2 minutes for a smooth consistency.

5. Return the soup to the saucepan to re-warm. Stir in the cream if using. Taste and adjust seasoning accordingly.

6. Serve immediately.

Nutritional information per serving (1 cup):

Calories 221 (66% from fat) • carb. 17g • pro. 1g • fat 16g

• sat. fat 11g • chol. 55mg • sod. 598mg • calc. 29mg • ﬁ ber 2g

SOUPS/SALADS/SIDES

SPRING VEGETABLE MINESTRONE

Pesto stars in this brightly ﬂ avored springtime soup.

1½ TEASPOONS OLIVE OIL 1 GARLIC CLOVE 1 SMALL LEEK, TRIMMED AND CUT

INTO 1-INCH PIECES ¾ TEASPOON KOSHER SALT, DIVIDED ½ TEASPOON FRESHLY GROUND

BLACK PEPPER, DIVIDED 3 MEDIUM CARROTS, PEELED,

TRIMMED AND HALVED 1 CELERY STALK, TRIMMED AND

HALVED ½ SMALL FENNEL BULB, TRIMMED

AND HALVED 1 SMALL ZUCCHINI, TRIMMED AND

HALVED LENGTHWISE AND WIDTHWISE

1 SMALL YELLOW SQUASH, TRIMMED AND HALVED LENGTHWISE AND WIDTHWISE

6 OUNCES RED POTATOES, CUT INTO ½-INCH PIECES

6 CUPS CHICKEN OR VEGETABLE STOCK, LOW SODIUM

1 CAN (15 OUNCES) CHICKPEAS, DRAINED FIRST THEN RINSE

1 CAN (15 OUNCES) RED KIDNEY BEANS, DRAINED FIRST THEN RINSED

2 CUPS COOKED DITALINI PASTA OR OTHER SMALL VARIETY (OPTIONAL)

2 TO 4 TABLESPOONS BASIL PESTO (PAGE 25), FOR SERVING

Makes about 12 cups

1. Put the olive oil in a large pot over medium heat.

2. While oil is heating, prepare the vegetables. Insert the chopping blade into the work bowl of the food processor. Add the garlic and leek; pulse until ﬁ nely chopped, about 6 to 8 pulses. Transfer to the pot with ¼ teaspoon of the salt and pinch of pepper and begin to sauté.

3. While the garlic and leek are cooking, remove the chopping blade and insert the medium slicing disc. Fit the carrots and celery into the feed tube so they are snug and slice on High. Slice the fennel on High. Add to the pot, with the remaining salt and pepper, and sauté until slightly soft, about 10 minutes.

4. Slice the zucchini and squash on High; reserve in bowl. Once the vegetables have cooked, stir in the potatoes and stock. Increase temperature to bring mixture to a boil. Reduce to maintain a simmer and add the zucchini, squash, chickpeas and beans. Continue to simmer until all vegetables are tender, about 20 to 30 minutes. Stir in the cooked ditalini, if using, and simmer for an additional 5 to 10 minutes or until heated through. Taste and adjust seasoning accordingly.

5. Serve in individual bowls topped with a dollop of pesto. The pesto is best stirred into soup before eating.

Nutritional information per serving (1 cup):

Calories 127 (19% from fat) • carb. 20g • pro. 7g • fat 3g

• sat. fat 0g • chol. 0mg • sod. 659mg • calc. 57mg • ﬁ ber 5g

SOUPS/SALADS/SIDES

A mayonnaise-free version of this classic barbecue dish,

this is nice and light with the same tang.

3 SMALL SCALLIONS, CUT INTO 1-INCH PIECES

1 CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED

2 TABLESPOONS KETCHUP 2 TABLESPOONS CIDER VINEGAR 2 TABLESPOONS VEGETABLE OIL ½ TEASPOON KOSHER SALT

⁄8

TEASPOON CELERY SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1 LARGE CARROT, PEELED ¼ MEDIUM HEAD RED CABBAGE,

CORED, ABOUT 8 OUNCES ¼ MEDIUM HEAD SAVOY CABBAGE,

CORED, ABOUT 8 OUNCES

COLESLAW

Makes about 5 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the scallions and parsley and pulse to ﬁ nely chop, about 6 to 8 pulses. Add the ketchup, cider vinegar, oil, salt, celery salt and black pepper and pulse to combine. Reserve.

2. Remove the chopping blade and insert the medium shredding disc. Shred the carrot on High. Remove the shredding disc and ﬂ ip to insert the slicing disc. Slice the cabbages on High. Transfer to a large mixing or serving bowl and toss all ingredients together.

3. Taste and adjust seasoning as desired.

Nutritional information per serving (½ cup):

Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g

• sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • ﬁ ber 1g

SOUPS/SALADS/SIDES

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit –

even among non-salad eaters!

1 SMALL SHALLOT, CUT INTO 1-INCH PIECES

2 SCALLIONS, TRIMMED AND CUT INTO 1-INCH PIECES

¼ CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED

1 CELERY STALK, TRIMMED AND HALVED LENGTHWISE

1 MEDIUM CARROT, TRIMMED, PEELED AND HALVED LENGTHWISE

½ MEDIUM CUCUMBER, SEEDED AND QUARTERED LENGTHWISE

2 PLUM TOMATOES, QUARTERED LENGTHWISE

½ CUP CORN, FRESH OR FROZEN, THAWED

1 CUP CANNED CHICKPEAS, DRAINED AND RINSED

½ TEASPOON KOSHER SALT ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER 2½ TABLESPOONS BASIC VINAIGRETTE

(PAGE 21)

Makes about 4 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the shallot, scallions and parsley; pulse to chop, about 10 pulses.

2. Remove the chopping blade and insert the medium slicing disc. Slice the celery, carrot, cucumber and tomatoes on High.

3. Transfer ingredients from work bowl to a large mixing bowl and toss with the corn, chickpeas, salt, pepper and vinaigrette.

4. Taste and adjust seasoning accordingly. Serve immediately.

Nutritional information per serving (½ cup):

Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • ﬁ ber 2g

SOUPS/SALADS/SIDES

SHREDDED BRUSSELS SPROUTS

The sweetness of the Brussels sprouts is highlighted in this simple side

dish. For an upscale twist, drizzle a small amount of white trufﬂ e oil over the

sprouts just before serving.

Makes about 3 cups

1. Put the oil in a large skillet over medium/medium-low

3 TABLESPOONS OLIVE OIL 1 POUND BRUSSELS SPROUTS,

TRIMMED ½ TEASPOON KOSHER SALT 2 PINCHES FRESHLY GROUND BLACK

PEPPER 1 TEASPOON FRESH LEMON JUICE 2 PINCHES RED PEPPER FLAKES

(OPTIONAL)

heat.

2. Insert the medium slicing disc into the work bowl of the food processor. Slice the Brussels sprouts on High. Add to the pan, with the salt and pepper, and sauté until very tender, about 20 to 25 minutes.

3. Add the remaining ingredients and toss to combine. Serve immediately.

Nutritional information per serving (½ cup):

Calories 93 (63% from fat) • carb. 7g • pro. 3g• fat 7g

• sat. fat 1g • chol. 0mg • sod. 209mg • calc. 32mg • ﬁ ber 3g

SOUPS/SALADS/SIDES

POTATO-ZUCCHINI-CARROT CAKES

A twist on the traditional potato latke.

1 TABLESPOON FRESH ITALIAN PARSLEY, STEMS DISCARDED

1 MEDIUM RUSSET PO TATO , PEELED AND CUT TO FIT THE FEED TUBE

1 SMALL ZUCCHINI, TRIMMED 1 SMALL TO MEDIUM CARROT,

TRIMMED AND PEELED 1 SMALL ONION ¾ TEASPOON KOSHER SALT ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER 2 TABLESPOONS UNBLEACHED,

ALL-PURPOSE FLOUR OR MATZO MEAL

1 LARGE EGG, LIGHTLY BEATEN 2 TABLESPOONS VEGETABLE OIL,

PLUS MORE AS NEEDED APPLESAUCE AND SOUR CREAM

FOR SERVING

Makes ten to twelve 2½-inch cakes

1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and ﬁ nely chop, using 5 to 6 long pulses. Leaving the parsley in the bowl, remove the chopping blade and replace with the medium shredding disc. Laying the vegetables horizontally in the feed tube (trim to ﬁ t as needed), shred the potato, zucchini, carrot and onion on High. Wrap the vegetables in a clean kitchen towel and wring it over a bowl or the sink to squeeze out all the excess liquid.

2. Transfer the vegetables to a medium-size bowl. Add the salt, pepper and ﬂ our and gently mix to fully combine. Gradually add the beaten egg (you may not need all of it) until the mixture just holds together. You do not want the mixture to be too wet or the ﬁ nal cakes will be dense.

3. Put the oil in large non-stick skillet over medium-high heat. Using a heaping tablespoon per pancake, drop the batter into the pan. Use the back of the spoon to ﬂ atten out the pancakes into 2½-inch rounds. Cook the pancakes in batches, no more than 4 at a time, about 1½ to 2 minutes per side or until crisp and browned. Repeat, adding oil as needed until all pancakes are cooked. Keep ﬁ nished pancakes warm on rack set over a baking sheet in a 200°F oven.

4. Serve pancakes warm with applesauce and sour cream.

SOUPS/SALADS/SIDES

Nutritional information per pancake (based on 12):

Calories 48 (48% from fat) • carb. 5g • pro. 1g • fat 3g

• sat. fat 0g • chol. 12mg • sod. 105mg • calc. 9mg • ﬁ ber 1g

FALAFEL

The food processor makes it possible to whip up this Middle Eastern

street food staple in your own home!

Remember to soak the chickpeas the night before.

Makes 15 falafel

1. Insert the chopping blade into the work bowl of the

1 GARLIC CLOVE 1 SMALL SHALLOT, CUT INTO 1-INCH

PIECES ½ CUP DRIED CHICKPEAS, SOAKED

OVERNIGHT, RINSED AND DRAINED ¾ TEASPOON KOSHER SALT

⁄8

TEASPOON FRESHLY GROUND

BLACK PEPPER ¾ TEASPOON GROUND CUMIN ¼ TEASPOON GROUND CORIANDER

⁄8

TEASPOON CHILI POWDER

⁄3

CUP PACKED FRESH ITALIAN

PARSLEY, STEMS AND LEAVES ½ CUP PLUS 1 TABLESPOON

UNBLEACHED, ALL-PURPOSE FLOUR ¼ TEASPOON BAKING SODA 1 TABLESPOON WATER VEGETABLE OIL, FOR COOKING PITA FOR SERVING CHOPPED TOMATOES, CUCUMBERS

AND LETTUCE FOR SERVING TAHINI DRESSING (PAGE 22) FOR

SERVING

Nutritional information per falafel:

Calories 62 (44% from fat) • carb. 7g

• pro. 2g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 138mg • calc. 9mg

• ﬁ ber 1g

food processor. Add the garlic and shallot and pulse to chop, about 5 times. Scrape down the sides of the bowl and pulse another 2 to 3 times. Add the chickpeas, salt, pepper, spices, parsley and 1 tablespoon of ﬂ our. Pulse 10 to 12 times to coarsely grind the chickpeas. Scrape down the sides of the bowl and then process on Low for 10 to 15 seconds until ﬁ nely ground.

Dissolve the baking soda in the tablespoon of water and with the unit running on Low, pour through the feed tube. Process for 15 to 20 seconds to blend well.

3. Using a tablespoon measure, scoop chickpea mixture and shape into 15 balls. Place the balls on a tray or plate lined with wax paper and chill in the refrigerator for 30 minutes. Put the remaining ½ cup of ﬂ our in a shallow bowl and set aside.

Fill a 3-quart saucepan with enough oil to reach ¼-inch depth and place over medium-high heat until an inserted thermometer registers 375°F.* Roll the falafel in the ﬂ our, shaking off any excess and drop into the oil. Cook the falafel in batches, no more than 5 at a time, for about 2½ to 3 minutes, turning halfway through until browned and crisp.

5. Remove to a paper towel-lined sheet tray and repeat with remaining falafel.

6. Serve falafel with sliced pita, veggies and a drizzle of tahini.

*If choosing to bake instead: Preheat oven to 400°F. Line a baking sheet with parchment and drizzle with olive oil. Skip the step of coating the falafel in ﬂ our and arrange on the parchment. Drizzle with more oil, turning to coat the balls all over. Bake for 20 to 25 minutes, turning halfway through until browned and crisp.

ENTRÉES

PIZZA MARGHERITA

This Neapolitan pizza is perfect in summer, when fresh tomatoes

and basil are abundant.

Makes one 12-inch pizza (8 servings)

1. Prepare the pizza dough and allow to rise. Preheat

1 RECIPE PIZZA DOUGH (PAGE 54) 1 OUNCE PARMIGIANO REGGIANO,

CUT INTO ½-INCH CUBES 4 TO 6 OUNCES FRESH MOZZARELLA,

WELL CHILLED 2 TO 3 PLUM TOMATOES (RIPE, BUT STILL

FIRM) 8 TO 10 MEDIUM TO LARGE FRESH BASIL

LEAVES, THINLY SLICED UNBLEACHED, ALL-PURPOSE

FLOUR, FOR STRETCHING DOUGH CORNMEAL, FOR SPRINKLING 2 TABLESPOONS EXTRA VIRGIN

OLIVE OIL PINCH KOSHER SALT

oven to 500°F with rack in the middle of the oven. If using a baking stone, place it on the rack and allow to heat for an additional 30 minutes after the oven has preheated.

2. While the oven is heating, insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the Parmigiano cubes through the feed tube and process until ﬁ nely grated. Remove and reserve.

3. Remove the chopping blade and insert the medium shredding disc. Shred the mozzarella on High. Remove and reserve. Flip the shredding disc to the slicing disc side. Slice the tomatoes on High.

4. On a lightly ﬂ oured work surface, stretch the dough into a 12 to 14-inch round. Place on a baker’s peel or the underside of a baking sheet that has been sprinkled with cornmeal (or you can stretch the dough onto a greased pizza mesh/screen, or alternately bake on a parchment-lined baking sheet). Brush the dough with the olive oil and then sprinkle with both of the cheeses. Arrange the sliced tomatoes over the cheese.

5. Carefully slide the pizza into the oven (whether onto the stone, or onto a baking sheet or directly onto the rack if using a pizza screen). Bake the pizza for 10 to 15 minutes, or until the cheese is bubbly and the dough is nicely browned at the edges.

6. Remove pizza and sprinkle with the fresh basil and pinch of salt.

ENTRÉES

Nutritional information per serving:

Calories 184 (40% from fat) • carb. 20g • pro. 7g • fat 8g

• sat. fat 3g • chol. 14mg • sod. 390mg • calc. 96mg • ﬁ ber 1g

MUSHROOM, LEEK AND GRUYÈRE QUICHE

From an elegant weekend brunch to a light lunch or dinner

when paired with salad, quiche works for any meal.

Makes 12 servings

1. Preheat oven to 350°F.

2. Roll out dough to

½ RECIPE PÂTE BRISÉE DOUGH (PAGE 55)

1 GARLIC CLOVE 1 SMALL TO MEDIUM LEEK, TRIMMED

AND CUT INTO ½-INCH PIECES 4 OUNCES MUSHROOMS 1 TEASPOON OLIVE OIL ¼ TEASPOON KOSHER SALT, DIVIDED 1 TEASPOON FRESH THYME (OR ¼

TO ½ TEASPOON DRIED) 2 OUNCES GRUYÈRE ¾ CUP WHOLE MILK ½ CUP HEAVY CREAM 3 LARGE EGGS 1 LARGE EGG YOLK ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER

Once oil is hot, add the chopped garlic and leek with a pinch of the salt. Sauté until softened, about 4 minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have picked up some color, about 6 to 10 minutes.

5. While the mushrooms are cooking, remove the slicing disc and insert the ﬁ ne shredding disc. Shred the Gruyère on High. Remove and reserve.

6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolk, remaining salt and the pepper in the work bowl. Process on Low to fully combine.

To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on top.

8. Place the quiche on a baking sheet and bake for 25 to 30 minutes or until just set.

9. Remove from oven and let sit for 5 to 10 minutes before serving.

9-inch tart pan. Chill in refrigerator for 30 to 40 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Bake for 15 to 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, an additional 10 to 15 minutes. Remove and set aside. Reduce the oven temperature to 325°F.

3. While shell is baking, prepare the ﬁ lling. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, add the garlic and leek through the feed tube and process to ﬁ nely chop. Remove and reserve. Remove the chopping blade and insert the medium slicing disc and slice the mushrooms on Low.

Put oil in a medium skillet over medium-low heat.

⁄8-inch thick circle and ﬁ t into a

Nutritional information per serving:

Calories 193 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g

• chol. 102mg • sod. 185mg • calc. 79mg • ﬁ ber 0g

ENTRÉES

CHICKEN POT PIE

The ultimate comfort food.

6 TABLESPOONS UNSALTED BUTTER 1 MEDIUM CARROT, PEELED 1 CELERY STALK 1 SMALL ONION (4 OUNCES), CUT

INTO 1-INCH PIECES 1 ROASTED CHICKEN,

APPROXIMATELY 2 TO 3 POUNDS, ROOM TEMPERATURE AND CUT INTO 1-INCH PIECES (SKIN AND CARCASS DISCARDED)

⁄3

CUP UNBLEACHED, ALL-PURPOSE

FLOUR, DIVIDED 4 TO 5 CUPS CHICKEN BROTH, LOW

SODIUM 1 MEDIUM WAXY PO TATO , PEELED

AND CUT INTO ½-INCH CUBES, RESERVED IN COLD WATER UNTIL READY TO USE

1 MEDIUM SWEET POTATO, PEELED AND CUT INTO ½-INCH CUBES, RESERVED IN COLD WATER UNTIL READY TO USE

¾ TEASPOON KOSHER SALT ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER

⁄3

CUP FROZEN PEARL ONIONS

⁄3

CUP FROZEN PEAS

1 RECIPE BUTTERMILK BISCUIT DOUGH (PAGE 57)

Nutritional information per serving (based on 10 servings):

Calories 494 (52% from fat) • carb. 32g

• pro. 27g • fat 28g • sat. fat 13g

• chol. 112mg • sod. 777mg

• calc. 43mg • ﬁ ber 3g

Makes 8 to 10 servings

1. Preheat oven to 400°F with the rack in the lower third of the oven.

2. Put the butter in a medium-size stockpot over medium-low heat.

3. While pan is heating, prepare the vegetables. Insert the medium slicing disc into the work bowl of the food processor, slice the carrot and celery together and reserve.

Remove the slicing disc and insert the chopping blade. Add the onion and pulse about 5 to 6 times to chop. Add the onion, carrot and celery to the pot to sauté, until vegetables are softened, about 8 to 10 minutes.

5. In two batches, roughly chop the chicken by pulsing 2 to 3 times. Remove and reserve in a separate bowl.

6. Stir the ﬂ our into the vegetable mixture and cook for about 3 minutes to eliminate any raw ﬂ our taste. Slowly whisk in 4 cups of the chicken broth, increase heat to medium high to bring to a boil, then reduce heat slightly to maintain a healthy simmer. Stir in the potatoes, salt and pepper and let simmer for about 15 minutes, until vegetables are tender. Add more broth if necessary so vegetables stay submerged. Stir in the reserved chicken and frozen onions. Simmer for an additional 30 to 35 minutes to thicken. Once stew-like, stir in the peas.

7. While ﬁ lling is cooking prepare the biscuit dough. Cut biscuit dough into 9 pieces. Reserve, covered loosely with plastic.

8. Pour ﬁ lling into a 9-inch square pan. Evenly distribute the biscuits over the top of the ﬁ lling so there is about ¼ inch of space between biscuits.

9. Bake until biscuits are fully cooked and golden brown, about 15 minutes. Allow pot pie to rest at least 15 minutes before serving.

ENTRÉES

VEGETABLE STIR-FRY

This dish is a quick way to incorporate any veggies you have on hand; add

chicken, beef or cubed tofu for a heartier meal.

Makes 6 cups

1. Insert the chopping blade into the work bowl of the

2 GARLIC CLOVES 1 1-INCH PIECE GINGER, PEELED

AND QUARTERED 1 MEDIUM RED BELL PEPPER,

HALVED, CORED 1 STALK BROCCOLI, FLORETS AND

STEM SEPARATED, STEM TRIMMED AND PEELED

4 BABY BOK CHOY, LEAVES TRIMMED AND RESERVED

6 WHITE BUTTON MUSHROOMS, CLEANED

1 MEDIUM RED ONION, TRIMMED TO FIT FEED TUBE

1½ TABLESPOONS VEGETABLE OIL 1 CUP VEGETABLE OR CHICKEN

BROTH, LOW SODIUM 3 TABLESPOONS SOY SAUCE,

REDUCED SODIUM ¼ TEASPOON FISH SAUCE 2 TEASPOONS CORNSTARCH ½ CUP SNAP OR SNOW PEAS,

TRIMMED 1 TEASPOON HOT SESAME OIL 1 TABLESPOON SESAME SEEDS COOKED RICE, FOR SERVING

food processor. With the unit running on High, add the garlic and ginger through the feed tube and process to ﬁ nely chop, about 10 to 15 seconds. Remove and reserve.

2. Remove the chopping blade and replace with the medium slicing disc. On High, slice the red pepper, broccoli stalk, bok choy, mushrooms and onion. Remove and reserve.

3. Put the vegetable oil into a large skillet over mediumhigh heat. Once the oil is hot, add the garlic and ginger. Sauté until fragrant, about 30 seconds. Add the sliced vegetables and sauté for about 7 to 8 minutes, until they begin to soften.

4. While the vegetables are cooking, stir together the broth, soy sauce, ﬁ sh sauce and cornstarch. Add the broth mixture to the pan and bring to a boil. Stir in the bok choy leaves, broccoli ﬂ orets and snap peas. Cook until broccoli and peas are just tender and sauce coats the vegetables, about 3 to 5 minutes.

5. Stir in the sesame oil and the seeds. Adjust seasoning as desired and serve immediately over rice.

Nutritional information per serving (1 cup):

Calories 79 (51% from fat) • carb. 8g • pro. 2g • fat 5g

• sat. fat 1g • chol. 0mg • sod. 288mg • calc. 33mg • ﬁ ber 2g

ENTRÉES

TACOS AMERICANOS

A bit spicy and full of ﬂ avor, this is a great recipe to have in your arsenal –

kids especially will love assembling their own tacos.

Makes about 12 tacos

1. Insert the medium shredding disc into the work bowl

GARNISH: 4 OUNCES MONTEREY JACK ¼ HEAD ROMAINE OR ICEBERG

LETTUCE 2 PLUM TOMATOES, QUARTERED

TACO FILLING: 1 GARLIC CLOVE 1 JALAPEÑO, SEEDED, HALVED AND

CUT INTO 1-INCH PIECES ½ MEDIUM ONION, CUT INTO 1-INCH

PIECES

⁄4

POUND BEEF STEW MEAT, CUT

INTO ½-INCH PIECES 1 TEASPOON VEGETABLE OIL 1½ TEASPOONS CHILI POWDER ½ TEASPOON GROUND CUMIN ¼ TEASPOON DRIED OREGANO PINCH CAYENNE ¾ TEASPOON KOSHER SALT 2 TEASPOONS TOMATO PASTE ½ CUP CHICKEN BROTH, LOW SODIUM 16 SMALL (3- TO 5-INCH) SOFT CORN

TORTILLAS, KEPT WARM SOUR CREAM OR PLAIN YOGURT,

FOR SERVING TOMATO SALSA, FOR SERVING

(PAGE 27) CHUNKY GUACAMOLE,

FOR SERVING (PAGE 28)

of the food processor. On High, shred the Monterey Jack. Remove and reserve, keeping it loosely covered with plastic wrap. Flip the disc to the slicing disc side. On High, slice the lettuce; remove and reserve. Slice the tomatoes and reserve.

2. Remove the slicing disc and insert the chopping blade. With the machine running on High, drop the garlic and jalapeño through the feed tube until ﬁ nely chopped. Stop the machine, scrape down the sides of the bowl and add the onion. Pulse to ﬁ nely chop, about 3 times. Scrape down the sides of the bowl and add the stew meat. Using 10 to 12 long pulses, ﬁ nely chop the meat, pausing between pulses to allow it to drop back into the bowl. Scrape down the sides of the bowl halfway through chopping.

3. Put the oil into a large skillet over medium-high heat. Add the chopped meat-vegetable mixture, spices and salt. Cook until the meat is no longer pink. Add the tomato paste and cook for about 1 minute. Add the broth and cook until it has evaporated. Remove the pan from the heat.

4. To assemble the tacos, put about 2 to 3 tablespoons of taco meat in the center of each tortilla. Top with some of the lettuce, tomato and cheese. Garnish with sour cream, salsa and guacamole.

Nutritional information per taco:

Calories 128 (56% from fat) • carb. 6g • pro. 8g • fat 8g

• sat. fat 3g • chol. 27mg • sod. 290mg • calc. 88mg • ﬁ ber 1g

ENTRÉES

FISH STICKS

Crushed tortilla chips make crisp ﬁ sh sticks that are perfect in ﬁ sh tacos, but

for a more traditional coating, use the breadcrumbs recipe on page 18.

Makes about 10 to 20 ﬁ sh sticks (depending on type of ﬁ sh used; see ingredients)

3 CUPS TORTILLA CHIPS ½ POUND WHITE FISH, LIKE LEMON

SOLE OR COD (BECAUSE COD TENDS TO BE THICKER, YOU MAY ONLY GET 10 “STICKS” OUT OF A ½-POUND PIECE, BUT WITH THINNER FISH, LIKE LEMON SOLE, YOU WILL BE ABLE TO GET CLOSER TO 20)

JUICE OF 1 LEMON OR LIME KOSHER SALT FRESHLY GROUND BLACK PEPPER ½ CUP UNBLEACHED, ALL-PURPOSE

FLOUR, MIXED WITH A PINCH EACH OF KOSHER SALT AND BLACK PEPPER

1 LARGE EGG, LIGHTLY BEATEN ¼ CUP VEGETABLE OIL RÉMOULADE, FOR SERVING

(PAGE 27)

1. Insert the chopping blade into the work bowl of the food processor. Add the tortilla chips and pulse about 5 times to break up, then process on High to ﬁ nely chop, about 20 to 30 seconds. Remove and reserve in a shallow baking dish.

2. Cut the ﬁ sh into 1-inch wide “sticks.” Liberally season on all sides with the citrus juice, salt and pepper.

3. Put the ﬂ our and egg into separate shallow bowls or baking dishes.

4. First lightly coat the ﬁ sh in the ﬂ our, then in the egg and then in the ground chips. Set on a clean platter. Repeat with remaining ﬁ sh.

5. Put the oil in a large skillet over medium heat. Once hot, cook ﬁ sh, putting no more than 5 pieces into the skillet at one time, until golden brown and crisp. Remove and reserve on a cooling rack set over a paper towel-lined tray.

6. Serve immediately with the rémoulade.

Note: To enjoy as ﬁ sh tacos, prepare as directed, and serve in warmed soft tortillas, topped with cabbage slaw and a squeeze of lime juice. To prepare slaw: mix together 2 tablespoons of chopped cilantro with 1 cup of shredded green cabbage, salt and black pepper and 1 teaspoon of olive oil.

Nutritional information per ﬁ sh stick:

Calories 67 (53% from fat) • carb. 5g • pro. 3g • fat 4g

• sat. fat 0g • chol. 14mg • sod. 39mg • calc. 10mg • ﬁ ber 0g

⁄8 teaspoon each of kosher

ENTRÉES

PIZZA DOUGH

This dough can be used for more than just the obvious – check out our recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38.

Makes ¾ pound dough (two 9-inch crusts, or one 14-inch crust)

2¼ TEASPOONS (1 STANDARD PACKET, ¼ OUNCE) ACTIVE DRY YEAST

1 TEASPOON GRANULATED SUGAR

⁄3

CUP WARM WATER (105°–115°F)

⁄3

CUPS BREAD FLOUR (YOU MAY SUBSTITUTE UNBLEACHED, ALL-PURPOSE FLOUR)

1 TEASPOON OLIVE OIL, PLUS MORE FOR COATING DOUGH

¾ TEASPOON KOSHER SALT

1. In a liquid measuring cup dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ our, olive oil and salt. With the machine running on Low, pour the liquid mixture through the feed tube as fast as the ﬂ our absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may be slightly sticky.

3. Lightly coat the inside of a large bowl with olive oil. Add dough and turn to coat in oil and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

4. Place dough on a lightly ﬂ oured surface and punch down. Form into desired crust size(s) as directed by appropriate recipe.

Nutritional information per serving (based on 12 servings):

Calories 62 (6% from fat) • carb. 13g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0g • sod. 143mg • calc. 0mg • ﬁ ber 0g

DOUGHS/BREADS

This versatile dough can be used for sweet or savory treats.

2 CUPS UNBLEACHED, ALL-PURPOSE FLOUR

1 TEASPOON KOSHER SALT 16 TABLESPOONS (2 STICKS)

UNSALTED BUTTER, COLD AND CUT INTO ½-INCH CUBES

¼ CUP ICE WATER

PÂTE BRISÉE

Makes two, single-crust 9-inch pies or one, 9-inch double-crust pie

1. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ our and salt and process on Low for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs.

2. Pour in water 1 tablespoon at a time and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a ﬂ at disc; wrap in plastic and refrigerate until ready to use.

NOTE: As long as it is well wrapped, this pastry freezes well for up to 6 months.

Nutritional information per double-crust serving (based on 12 servings):

Calories 200 (66% from fat) • carb. 15g • pro. 2g • fat 15g

• sat. fat 9g • chol. 40mg • sod. 190mg • calc. 0mg • ﬁ ber 0g

Nutritional information per single-crust serving (based on 12 servings):

Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g

• sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg • ﬁ ber 0g

DOUGHS/BREADS

BUTTERY DINNER ROLLS

Fresh from the oven, warm rolls make any dinner extra special.

⁄3

CUP WHOLE MILK, PLUS

1 TABLESPOON FOR BRUSHING 4 TABLESPOONS UNSALTED BUTTER,

PLUS 1 TABLESPOON FOR BRUSHING AND FOR PAN

2 TABLESPOONS GRANULATED SUGAR 1¾ TEASPOONS ACTIVE DRY YEAST 3 TABLESPOONS WARM WATER

(105°–110°F) 2½ CUPS BREAD FLOUR ¾ TEASPOON KOSHER SALT 1 LARGE EGG, LIGHTLY BEATEN

Makes 10 rolls

1. In a small saucepan combine the tablespoons of butter and the sugar. Warm over low heat until the butter is melted. Remove from heat and set aside to cool to room temperature

2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until mixture is foamy. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ our and salt; process for 10 seconds on Low. Combine the beaten egg with the milk and yeast mixture and with the machine running on Low, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough. Shape the dough into a smooth ball and place in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until the dough has doubled in size, about 45 to 60 minutes.

3. Preheat oven to 450°F. Lightly butter a 9-inch round baking pan. Divide the dough into 10 equal pieces, about 2 ounces each. Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until the rolls have doubled in size, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the melted butter/milk mixture. Bake until golden brown or an internal temperature of 180°F is reached, about 12 to 15 minutes. Remove from pan and let cool on a rack for about 10 minutes for serving.

4. For a softer roll, brush each with melted butter just after removing from oven.

Nutritional information per roll:

Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g

• sat. fat 1g • chol. 22mg • sod. 157mg • calc. 17mg • ﬁ ber 1g

⁄2 cup of milk, 6

DOUGHS/BREADS

BUTTERMILK BISCUITS

These biscuits are so light and tender, you will

want to make them every night.

1¼ CUPS UNBLEACHED, ALL-PURPOSE FLOUR, PLUS MORE FOR SHAPING

¼ CUP CAKE FLOUR 2 TEASPOONS CREAM OF TAR TAR 1½ TEASPOONS BAKING SODA ¼ TEASPOON GRANULATED SUGAR ½ TEASPOON KOSHER SALT PINCH FRESHLY GROUND BLACK

PEPPER 6 TABLESPOONS UNSALTED BUTTER,

COLD AND CUBED

⁄3

CUP BUTTERMILK

2 TABLESPOONS UNSALTED BUTTER, MELTED

Makes 8 biscuits

1. Preheat oven to 500°F. Line a baking sheet with parchment paper.

2. Insert the chopping blade into the work bowl of the food processor. Add both ﬂ ours, cream of tartar and baking soda and process on Low for 10 seconds. Add the sugar, salt and pepper and process on Low again for 5 seconds. Add the cold butter and pulse to incorporate until the size of the butter resembles peas.

3. While pulsing, pour the buttermilk (you may not need all of it) through the feed tube until just incorporated – the dough will be sticky but not overly wet. Remove dough from work bowl and place on a well-ﬂ oured surface. Knead dough by hand about two to three times, form into a log and cut into 8 equal pieces. Form each piece into a round and place evenly spaced on the prepared baking sheet.

4. Bake 10 minutes, or until golden brown. Remove from oven and brush with melted butter. Serve immediately.

TIP: For more rustic-style biscuits, bake the pieces of

dough without shaping once you’ve portioned them out.

Nutritional information per biscuit:

Calories 191 (54% from fat) • carb. 19g • pro. 3g • fat 11g

• sat. fat 7g • chol. 31mg • sod. 389mg • calc. 26mg • ﬁ ber 0g

DOUGHS/BREADS

CLASSIC APPLE PIE

Everyone needs a fail-proof apple pie recipe – here is our favorite to share

with you and your family.

Makes one 10-inch pie, 8 to 12 servings

1. Preheat oven to 450°F with the rack in the lower third

1 RECIPE PÂTE BRISÉE DOUGH (PAGE 55)

1½ POUNDS APPLES (GOLDEN DELICIOUS, GINGER GOLD, OR PINK LADY TEND TO BE THE TASTIEST), ABOUT 4 MEDIUM, PEELED, CORED, AND HALVED

JUICE OF ½ MEDIUM LEMON ½ TEASPOON GROUND CINNAMON PINCH GROUND NUTMEG ¼ TEASPOON KOSHER SALT 1 TEASPOON PURE VANILLA EXTRACT ½ CUP GRANULATED SUGAR PLUS

MORE FOR SPRINKLING EGG WASH (1 LARGE EGG, LIGHTLY

BEATEN WITH 1 TEASPOON OF WATER)

of the oven.

2. Roll out one of the discs of dough to circle and ﬁ t into a 10-inch pie plate. Chill in refrigerator for a minimum of 20 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough.

3. While dough is chilling, prepare the ﬁ lling. Insert the slicing disc into the work bowl of the food processor. Stand the apple halves upright in the feed tube and slice on High. Transfer to a large bowl and gently toss with the lemon juice, spices, salt, vanilla and sugar.

4. Transfer the apple mixture to the pie shell.

5. Roll out the remaining dough into a 10-inch disc. Brush the outer rim of the pie shell with the egg wash. Press the dough disc on top of the ﬁ lled pie plate, pressing down the sides to seal. Using a paring knife, trim any excess dough and discard (or save for another use). Cut four ½-inch vents in the center of the top of the pie crust in a circular pattern, similar to a clock’s 12, 3, 6 and 9 o’clock positions. Brush the top with more of the egg wash and sprinkle with granulated sugar.

6. Bake the pie for 15 minutes, then reduce the temperature to 350°F and continue to bake until golden brown, approximately another 40 minutes. Let the pie rest on a cooling rack at least 40 minutes before serving.

⁄8-inch-thick

DESSERTS

Nutritional information per serving (based on 12 servings):

Calories 263 (51% from fat) • carb. 30g • pro. 2g • fat 15g

• sat. fat 9g • chol. 48mg • sod. 241mg • calc. 5mg • ﬁ ber 1g

CARROT CAKE WITH CREAM CHEESE FROSTING

A cake that is moist, sweet and a bit tangy. Garnish the top with sliced toasted almonds or ﬁ nely chopped walnuts for a perfect presentation.

Makes one 9-inch round cake, about 10 servings

1. Preheat oven to 350°F. Coat a 9-inch round baking

NONSTICK COOKING SPRAY ¾ CUP PLUS 2 TABLESPOONS

UNBLEACHED, ALL-PURPOSE FLOUR 1 TEASPOON GROUND CINNAMON 1 TEASPOON BAKING POWDER ½ TEASPOON BAKING SODA ½ TEASPOON KOSHER SALT 1 CUP WALNUTS, TOASTED ½ POUND CARROTS (3 TO 4

MEDIUM) PEELED ½ CUP GRANULATED SUGAR ½ CUP PACKED LIGHT OR DARK

BROWN SUGAR ½ CUP PLUS 2 TABLESPOONS

VEGETABLE OIL 2 LARGE EGGS 1 TEASPOON PURE VANILLA EXTRACT

FROSTING: 8 OUNCES CREAM CHEESE, ROOM

TEMPERATURE AND CUT INTO 8 PIECES

1 STICK UNSALTED BUTTER, ROOM TEMPERATURE AND CUT INTO 4 PIECES

2 TEMPERATURE (SOUR CREAM OR PLAIN YOGURT CAN BE SUBSTITUTED)

¼ TEASPOON KOSHER SALT ½ TEASPOON PURE VANILLA EXTRACT

Nutritional information per serving:

Calories 495 (62% from fat) • carb. 41g

• pro. 7g • fat 35g • sat. fat 11g

• chol. 74mg • sod. 405mg • calc. 58mg

• ﬁ ber 2g

OUNCES GOAT CHEESE, ROOM

⁄3

CUP CONFECTIONERS’ SUGAR

pan with cooking spray; set aside.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ our, cinnamon, baking powder, baking soda and salt. Process on Low 10 seconds. Transfer to a large mixing bowl.

Put the walnuts into the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace with the medium shredding disc. Shred the carrots on High. Add the nuts and carrots to the bowl with the dry ingredients.

4. Remove the shredding disc and replace with the chopping blade. Add the sugars to the work bowl. In a large measuring cup combine the oil, eggs and vanilla. While the unit is running on Low, gradually add the wet ingredients through the feed tube. Process until well mixed, about 30 to 45 seconds, stopping to scrape down the sides of the bowl as needed. Add the wet ingredients to the dry and stir until just combined.

Pour the batter into the prepared pan and bake for 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely in the pan.

6. Prepare the frosting. Clean the chopping blade and insert into the work bowl. Add the cream cheese and butter and process on High until smooth, about 60 seconds, stopping to scrape down the sides of the bowl. Add the goat cheese; process another 10 to 15 seconds. Add the sugar, salt and vanilla and process until completely smooth, another 15 to 20 seconds.

Once the cake has cooled, remove from the pan and turn out onto a serving plate or cake stand. Frost the entire cake, spreading evenly on the top and sides with an offset spatula. Chill cake slightly before serving.

DESSERTS

PUMPKIN CHEESECAKE

Change up the Thanksgiving table with this pumpkin pie-inspired dessert.

Makes one 8-inch cake, about 12 servings

NONSTICK COOKING SPRAY CRUST:

24 GINGERSNAP COOKIES 3 TABLESPOONS UNSALTED BUTTER,

SOFTENED AND CUBED

FILLING: 16 OUNCES (2 STANDARD PACKAGES)

CREAM CHEESE, SOFTENED AND ROOM TEMPERATURE

½ CUP PACKED LIGHT BROWN SUGAR ¼ CUP GRANULATED SUGAR 1 TEASPOON PURE VANILLA EXTRACT 4 LARGE EGGS, ROOM TEMPERATURE 1 CUP PUMPKIN PURÉE PINCH KOSHER SALT ½ TEASPOON GROUND CINNAMON

⁄8

TEASPOON GROUND ALLSPICE

⁄8

TEASPOON GROUND NUTMEG

8 OUNCES CRÈME FRAÎCHE OR PLAIN GREEK YOGURT, ROOM TEMPERATURE

1. Preheat oven to 325°F. Place a baking pan with a depth of at least oven and ﬁ ll with water. Position the other rack in the middle of the oven, directly over the water-ﬁ lled pan. Lightly coat the inside of an 8-inch springform pan with nonstick spray.

Prepare the crust. Insert the chopping blade into the work bowl of the food processor. Add the cookies and pulse about 6 to 8 times to chop, then process on High to ﬁ nely grind, about 20 seconds. Add the butter and pulse about 6 times to combine. Remove and press into the bottom of the prepared pan. Set aside.

Prepare the ﬁ lling. Remove the chopping blade to wipe out work bowl, then replace the chopping blade. Add the cream cheese. Pulse about 5 times, scrape down sides of bowl and process on High for 30 to 35 seconds until creamy. Add the sugars and pulse a few times, then process on High until homogenous, stopping to scrape down the sides of the bowl as needed. With the unit running on Low, add the vanilla and eggs, one at a time, until combined.

4. Stop the unit to add the pumpkin, salt and spices. Pulse until combined, scraping down as needed. Pulse in the crème fraîche until combined.

5. Pour the cream cheese mixture into the prepared pan. If any of the water has evaporated from the baking pan in the oven, add some more. Place the cheesecake on the middle rack. Bake for 1 hour, then turn off the oven. Let cake rest inside the oven for an additional hour. Cool cheesecake completely on a cooling rack, then cover and refrigerate for at least 8 hours before serving.

⁄4 inch on the bottom rack of the

DESSERTS

Nutritional information per serving:

Calories 334 (60% from fat) • carb. 27g • pro. 6g • fat 22g

• sat. fat 12g • chol. 122mg • sod. 258mg • calc. 36mg • ﬁ ber 1g

POSTRES

antes de servir. y luego cubrir y refrigerar durante 8 horas o más más. Retirar del horno, dejar enfriar sobre una rejilla, Dejar la tarta en el horno apagado durante una hora Hornear durante 1 hora, y luego apagar el horno. Colocar la tarta de queso en el centro del horno. Agregar más agua a la bandeja si es necesario.

5. Echar la mezcla cuidadosamente en el molde.

para combinar. es necesario. Agregar la "crème fraîche" y pulsar especias. Pulsar para combinar, raspando el tazón si

4. Parar la máquina y agregar la calabaza, la sal y las

procesar hasta que estén combinados. LOW y agregar la vainilla y los huevos, uno a la vez; el tazón si es necesario). Encender la máquina en hasta obtener una mezcla suave y homogénea (raspar Agregar el azúcar y procesar a velocidad alta (HIGH) 30–35 segundos, hasta obtener una mezcla cremosa. tazón, y procesar a velocidad alta (HIGH) durante Agregar el queso crema. Pulsar 5 veces, raspar el el tazón y vuelva a instalar la cuchilla picadora. Preparar el relleno. Retirar la cuchilla picadora, limpiar

del molde preparado. Reservar. veces para combinar. Apisonar la mezcla en el fondo Agregar la mantequilla y pulsar aproximadamente 6 durante aproximadamente 20 segundos para moler. picar, y luego procesar a velocidad alta (HIGH) tazón. Agregar las galletas, pulsar 6–8 veces para Preparar la corteza. Instalar la cuchilla picadora en el

spray vegetal. molde desmontable de 8 pulgadas (20 cm) con directamente encima de la bandeja. Engrasar un Colocar la otra rejilla en el centro del horno, bandeja sobre la rejilla inferior y llenar con agua.

1. Precalentar el horno a 325°F (160°C). Colocar una

Rinde 12 porciones (un pastel de 8 pulgadas/20 cm)

• Calcio 36mg • Fibra 1g

• Colesterol 122mg • Sodio 258mg

• Grasa 22g • Grasa saturada 12g

• Carbohidratos 27g • Proteínas 6g Calorías 334 (60% de grasa)

Información nutricional por porción:

TEMPERATURA AMBIENTE FRAÎCHE" O YOGUR NATURAL, A 8 CUCHARADAS DE "CRÈME

RALLADA

⁄8

CUCHARADITA DE NUEZ MOSCADA

JAMAICA EN POLVO

⁄8

CUCHARADITA DE PIMIENTA DE

POLVO ½ CUCHARADITA DE CANELA EN

1 PIZCA DE SAL KOSHER CALABAZA

1 TAZA (200 G) DE PURÉ DE TEMPERATURA AMBIENTE

4 HUEVOS GRANDES, A NATURAL DE VAINILLA

1 CUCHARADITA DE EXTRACTO GRANULADO

¼ TAZA (50 G) DE AZÚCAR ½ TAZA (100 G) DE AZÚCAR RUBIO TEMPERATURA AMBIENTE

CREMA, SUAVIZADO Y A 16 ONZAS (465 G) DE QUESO

RELLENO:

AMBIENTE PEDACITOS, A TEMPERATURA MANTEQUILLA SIN SAL, EN 3 CUCHARADAS (45 G) DE

24 GALLETAS DE JENGIBRE CORTEZA:

SPRAY VEGETAL

postre de calabaza.

TARTA DE QUESO DE CALABAZA

Cambie la mesa del Día de Acción de Gracia con este sabroso

POSTRES

• Calcio 58mg • Fibra 2g

de servir. glaseado, usando una espátula larga. Refrigerar antes sobre un plato para servir. Cubrir todo el pastel con el

7. Después de que haya enfriado el pastel, desmoldar

procesar durante 15–20 segundos. adicionales. Agregar el azúcar, la sal y la vainilla y queso de cabra y procesar durante 10–15 segundos mezcla suave (raspar el tazón si es necesario). Agregar el aproximadamente 60 segundos, hasta obtener una mantequilla y procesar a velocidad alta (HIGH) durante tazón de la procesadora. Agregar el queso crema y la

6. Preparar el glaseado: Instalar la cuchilla picadora en el

enfriar en el molde. minutos, hasta que un probador salga limpio. Dejar

5. Echar la mezcla en el molde y meter al horno durante 35

a los ingredientes secos y revolver justo hasta combinar. cuando. Agregar los ingredientes húmedos a la mezcla durante 30–45 segundos, raspando el tazón de vez en ingredientes líquidos por la boca de llenado. Procesar Encender la máquina en LOW y echar lentamente los huevos y la vainilla en una taza de medir grande. Colocar el azúcar en el tazón. Combinar el aceite, los

4. Retirar el disco rallador e instalar la cuchilla picadora.

Reservar, junto con los ingredientes secos. usando la velocidad alta (HIGH). instalar el disco rallador medio. Rallar las zanahorias, picar. Sin vaciar el tazón, retirar la cuchilla picadora e

3. Poner las nueces en el tazón y pulsar 2–3 veces para

segundos. Reservar, en un recipiente grande. la sal. Procesar a velocidad baja (LOW) durante 10 harina, la canela, el polvo de hornear, el bicarbonato y

2. Instalar la cuchilla picadora en el tazón. Agregar la

spray vegetal. molde redondo de 9 pulgadas (20 cm) de diámetro con

1. Precalentar el horno a 350 °F (180°C). Engrasar un

Rinde 10 porciones (un pastel de 9 pulgadas/20 cm)

ONZAS (60 G) DE QUESO DE

ONZAS (230 G) DE QUESO

TAZA + 2 CUCHARADAS (100 G)

• Colesterol 74mg • Sodio 405mg

• Grasa 35g • Grasa saturada 11g

• Carbohidratos 41g • Proteínas 7g Calorías 495 (62% de grasa)

Información nutricional por porción:

NATURAL DE VAINILLA ½ CUCHARADITA DE EXTRACTO

¼ CUCHARADITA DE SAL KOSHER

⁄3

TAZA (80 G) DE AZÚCAR GLASÉ

AGRIA O YOGUR) (TAMBIÉN PUEDE USAR CREMA CABRA, A TEMPERATURA AMBIENTE 2

AMBIENTE, EN PEDACITOS SIN SAL, A TEMPERATURA 1 BARRA (115 G) DE MANTEQUILLA

AMBIENTE, EN PEDAZOS CREMA, A TEMPERATURA 8

GLASEADO: NATURAL DE VAINILLA

1 CUCHARADITA DE EXTRACTO 2 HUEVOS GRANDES DE ACEITE VEGETAL

½ TAZA + 2 CUCHARADAS (125 ML) O MORENO

½ TAZA (100 G) DE AZÚCAR RUBIO GRANULADO

½ TAZA (100 G) DE AZÚCAR PELADAS

½ LIBRA (410 G) DE ZANAHORIAS, TOSTADAS

1 TAZA (120 G) DE NUECES ½ CUCHARADITA DE SAL KOSHER DE SODIO

½ CUCHARADITA DE BICARBONATO HORNEAR

1 CUCHARADITA DE POLVO DE POLVO

1 CUCHARADITA DE CANELA EN DE HARINA COMÚN

¾ SPRAY VEGETAL

Un pastel húmedo, dulce y algo agrio. Decorar con láminas de

QUESO CREMA

almendras tostadas o nueces finamente picadas para una presentación perfecta.

PASTEL DE ZANAHORIA CON COBERTURA DE

POSTRES

• Colesterol 48mg • Sodio 241mg • Calcio 5mg • Fibra 1g

• Proteínas 2g • Grasa 15g • Grasa saturada 9g Calorías 263 (51% de grasa) • Carbohidratos 30g

Información nutricional por porción (basada en 12 porciones):

antes de servir. enfriar sobre una rejilla durante 40 minutos o más minutos adicionales, hasta que esté dorada. Dejar temperatura a 350°F (180 °C) y hornear durante 40

6. Meter al horno por 15 minutos, y luego ajustar la

granulado. corteza con barniz de huevo y rociar con azúcar cm) alrededor de la corteza superior. Cepillar la filudo. Cortar cuatro hendiduras de ½ pulgada (0.5 sellar. Cortar el exceso de masa con un cuchillo masa encima de la tarta, presionando las orillas para tarta con el barniz de huevo. Colocar el disco de 10 pulgadas (22 cm). Cepillar el borde del fondo de

5. Estirar el resto de la masa para formar otro disco de

4. Echar la mezcla encima del fondo de tarta.

combinar. especias, la sal, la vainilla y el azúcar; revolver para un recipiente grande y agregar el jugo de limón, las rebanar, usando velocidad alta (HIGH). Colocar en mitades de manzana rectas en la boca de llenado y relleno. Instalar el disco rebanador. Colocar las

3. Mientras la masa está enfriándose, preparar el

cuidado de no perforar completamente la masa. veces con los dientes de un tenedor, teniendo menos 20 minutos. Picar el fondo de tarta varias (22 cm) de diámetro. Refrigerar durante por lo

pulgada (3 mm) de espesor por 10 pulgadas

¹∕

2. Estirar la masa con un rodillo hasta formar un disco

horno y precalentar el horno a 450°F (200°C).

1. Poner la rejilla del horno en el tercio inferior del

Rinde 8–12 porciones (una tarta de 10 pulgadas/22 cm)

1 CUCHARADA DE AGUA) GRANDE LIGERAMENTE BATIDO + BARNIZ DE HUEVO (1 HUEVO

PARA ESPOLVOREAR GRANULADO + UN POCO MÁS ½ TAZA (100 G) DE AZÚCAR

NATURAL DE VAINILLA 1 CUCHARADITA DE EXTRACTO

¼ CUCHARADITA DE SAL KOSHER RALLADA

1 PIZCA DE NUEZ MOSCADA POLVO

½ CUCHARADITA DE CANELA EN JUGO DE ½ LIMÓN PELADAS Y CORTADAS A LA MITAD

1½ LIBRA (680 G) DE MANZANAS, (PÁGINA 55)

1 RECETA DE MASA QUEBRADA

continuación viene nuestra favorita para compartir con su familia.

Todo el mundo necesita una receta infalible de pastel de manzana – a

PASTEL DE MANZANA CLÁSICO

MASAS/PANES

• Colesterol 31mg • Sodio 389mg • Calcio 26mg • Fibra 0g

• Proteínas 3g • Grasa 11g • Grasa saturada 7g Calorías 191 (54% de grasa) • Carbohidratos 19g

Información nutricional por panecillo:

formar bolas. tradicional, meter las porciones de masa al horno sin CONSEJO: para obtener panecillos de aspecto más

derretida. Servir inmediatamente. Retirar del horno y cepillar con mantequilla

4. Meter al horno por 10 minutos, hasta dorarse.

las bolas sobre la placa para horno. iguales. Formar una bola con cada porción y poner veces, formar una barra y cortar en 8 porciones generosamente enharinada. Amasar a mano 2–3 no muy húmeda. Poner la masa sobre una superficie necesite todo). La masa debe estar pegajosa, pero boca de llenado mientras pulsa (puede que no

3. Echar el suero de mantequilla lentamente por la

veces para incorporar. segundos. Agregar la mantequilla fría y pulsar 15 procesar a velocidad baja (LOW) durante 5 segundos. Agregar el azúcar, la sal y la pimienta y procesar a velocidad baja (LOW) durante 10 harina, el crémor tártaro y el bicarbonato de sodio y

2. Instalar la cuchilla picadora en el tazón. Agregar la

placa para horno con papel sulfurizado.

1. Precalentar el horno a 500°F (260°C). Forrar una

Rinde 8 panecillos

MANTEQUILLA SIN SAL, DERRETIDA 2 CUCHARADAS (30 G) DE

MANTEQUILLA ("BUTTERMILK")*

⁄3

TAZA (160 G) DE SUERO DE

PEDACITOS MANTEQUILLA SIN SAL FRÍA, EN 6 CUCHARADAS (85 G) DE

RECIÉN MOLIDA 1 PIZCA DE PIMIENTA NEGRA

½ CUCHARADITA DE SAL KOSHER GRANULADO

¼ CUCHARADITA DE AZÚCAR DE SODIO

1½ CUCHARADITA DE BICARBONATO TÁRTARO

2 CUCHARADITAS DE CRÉMOR REPOSTERÍA

¼ TAZA (30 G) DE HARINA DE (MÁS SI ES NECESARIO)

1¼ TAZA (155 G) DE HARINA COMÚN

querrá prepararlos cada noche.

Estos panecillos son tan ligeros y suaves que

PANECILLOS CON SUERO DE MANTEQUILLA

⁄2 taza (120 ml)

MASAS/PANES

horno. cepillarlos con mantequilla derretida al retirarlos del

4. Nota: para que los pancitos estén aún más suaves,

una rejilla durante 10 minutos antes de servir. hasta dorarse. Retirar del molde y dejar enfriar sobre con mantequilla. Meter al horno por 12–15 minutos, horno, cepillar los pancitos con la mezcla de leche mantequilla esté derretida. Justo antes de meter al de la mantequilla y calentar la mezcla hasta que la doblar de volumen. Combinar el resto de la leche y plástico y dejar leudar durante 30–40 minutos, hasta molde. Cubrir sin apretar con una película de iguales. Formar bolitas suaves y disponer en el con mantequilla. Dividir la masa en 10 porciones molde redondo de 9 pulgadas (25 cm) de diámetro

3. Precalentar el horno a 450°F (230°). Engrasar un

minutos. Dejar leudar al doble de su volumen, durante 45–60 plástico hermética. Expulsar el aire y cerrar la bolsa. una bola de masa suave y poner en una bolsa de Procesar durante 45 segundos adicionales. Formar procesar justo hasta formarse una bola de masa. ingredientes líquidos en la boca de llenado y leche. Encender la máquina en LOW, echar los Combinar el huevo batido, levadura y la mezcla de velocidad baja (LOW) durante 10 segundos. tazón. Agregar la harina y la sal y procesar a durante 5 minutos. Instalar la cuchilla picadora en el

2. Disolver la levadura en agua tibia. Dejar fermentar

y reservar, enfriar a temperatura ambiente. que la mantequilla esté derretida. Retirar del fuego mantequilla y el azúcar. Calentar a fuego lento hasta de la leche con 6 cucharadas (85 g) de la

1. En una cacerola pequeña, combinar

Rinde 10 pancitos

• Calcio 17mg • Fibra 1g

• Colesterol 22mg • Sodio 157mg

• Grasa 2g • Grasa saturada 1g

• Carbohidratos 7g • Proteínas 4g Calorías 144 (28% de grasa)

Información nutricional por pancito:

BATIDO 1 HUEVO GRANDE, LIGERAMENTE

¾ CUCHARADITA DE SAL KOSHER HACER PAN

⁄2

TAZAS (375 G) DE HARINA PARA

3 CUCHARADAS DE AGUA TIBIA ACTIVA

1¾ CUCHARADITAS DE LEVADURA SECA GRANULADO

2 CUCHARADAS DE AZÚCAR CEPILLAR Y ENGRASAR LA PLACA

1 CUCHARADA (15 G) PARA MANTEQUILLA SIN SAL + 4 CUCHARADAS (85 G) DE

+ 1 CUCHARADA PARA CEPILLAR

⁄3

TAZA (120 ML) DE LECHE ENTERA

Perfectos para dar algo especial a la cena, recién salidos del horno.

PANCITOS CON SABOR A MANTEQUILLA

MASAS/PANES

• Colesterol 20mg • Sodio 95mg • Calcio 0mg • Fibra 0g

• Proteínas 1g • Grasa 7g • Grasa saturada 5g Calorías 100 (66% de grasa) • Carbohidratos 7g

Información nutricional por porción (basada en 12 porciones):

• Colesterol 40mg • Sodio 190mg • Calcio 0mg • Fibra 0g

• Proteínas 2g • Grasa 15g • Grasa saturada 9g Calorías 200 (66% de grasa) • Carbohidratos 15g

Información nutricional por porción (basada en 12 porciones):

congelador. NOTA: la masa podrá guardarse durante 6 meses en el

momento de usar. en una película de plástico y refrigerar hasta el disco plano con cada porción. Envolver los discos Dividir la masa en dos porciones iguales. Formar un (puede que no sea necesario utilizar toda el agua). pulsando justo hasta formarse una bola de masa

2. Agregar agua, una cucharada a la vez, y seguir

pulsar hasta obtener una mezcla homogénea. durante 10 segundos. Agregar la mantequilla y harina y la sal y procesar a velocidad baja (LOW)

1. Instalar la cuchilla picadora en el tazón. Agregar la

Rinde 2 fondos de tarta de 9 pulgadas (23 cm)

¼ TAZA (60 ML) DE AGUA HELADA PEDACITOS

MANTEQUILLA SIN SAL FRÍA, EN 16 CUCHARADAS (225 G) DE

1 CUCHARADITA DE SAL KOSHER COMÚN

2 TAZAS (250 G) DE HARINA

Esta masa versátil es perfecta para preparar recetas saladas o dulces.

"PÂTE BRISÉE" (MASA QUEBRADA)

MASAS/PANES

• Sodio 143mg • Calcio 0mg • Fibra 0g

• Grasa 0g • Grasa saturada 0g • Colesterol 0g Calorías 62 (6% de grasa) • Carbohidratos 13g • Proteínas 2g

Información nutricional por porción (basada en 12 porciones):

y seguir la receta. enharinada y aplastar para desinflar. Estirar la masa

4. Poner la masa sobre una superficie ligeramente

de su volumen, durante aproximadamente 1 hora. con una película de plástico. Dejar leudar al doble volteándola para cubrirla con aceite. Luego, cubrir con aceite de oliva. Colocar la masa en el tazón,

3. Cepillar levemente el interior de un tazón grande

Puede que la masa esté ligeramente pegajosa. durante 30 segundos adicionales para amasar. Cuando la masa llegue a formar una bola, procesar que la harina absorba el líquido antes de echar más. líquida por la boca de llenado, asegurándose de máquina en LOW y agregar lentamente la mezcla harina, el aceite de oliva y la sal. Encender la

2. Instalar la cuchilla picadora en el tazón. Agregar la

minutos. Dejar fermentar durante aproximadamente 5

1. Disolver la levadura y el azúcar en el agua tibia.

pulgadas (35 cm) dos pizzas de 9 pulgadas (22 cm) o una pizza de 14 Rinde ¾ libra (340 g), lo suficiente como para preparar

¾ CUCHARADITA DE SAL KOSHER BOLA DE MASA

+ UN POCO MÁS PARA CUBRIR LA 1 CUCHARADITA DE ACEITE DE OLIVA

HACER PAN O HARINA COMÚN 1

⁄3

TAZA (210 G) DE HARINA PARA

⁄3

TAZA (80 ML) DE AGUA TIBIA

GRANULADO 1 CUCHARADITA DE AZÚCAR

ACTIVA 2¼ CUCHARADITAS DE LEVADURA SECA

Esta masa puede usarse para más de lo obvio – mire nuestras

MASA DE PIZZA

recetas de pan de salchicha o de pan de grelo en las páginas 37–38.

PLATOS PRINCIPALES

• Sodio 39mg • Calcio 10mg • Fibra 0g

• Grasa 4g • Grasa saturada 0g • Colesterol 14mg Calorías 67 (53% de grasa) • Carbohidratos 5g • Proteínas 3g

Información nutricional por palito de pescado:

cucharadita de aceite de oliva. cucharadita de sal kosher y pimienta negra y 1

⁄8

cilantro picado, 1 taza (150 g) de col rallada, preparar la ensalada de col: combinar 2 cucharadas de ensalada de col y un salpicón de jugo de lima. Para palitos de pescado en una tortilla caliente con Nota: Para preparar tacos de pescado, servir los

6. Servir inmediatamente, con la "rémoulade".

rejilla forrada con papel absorbente. dorados y crujientes. Retirar y reservar sobre una de pescado (no más de 5 a la vez) hasta que estén sartén grande. Cuando esté caliente, freír los palitos

5. Poner el aceite a calentar a fuego medio, en un

del pescado. Reservar, sobre un plato limpio. Repetir con el resto en el huevo, y finalmente en los chips molidos.

4. Rebozar ligeramente el pescado en la harina, luego

separados.

3. Colocar la harina y el huevo en cuencos bajos

ancho. Sazonar con jugo de limón, sal y pimienta.

2. Cortar el pescado en tiras de 1 pulgada (2.5 cm) de

Reservar, en una bandeja baja. segundos hasta que estén finamente picados. procesar a velocidad alta (HIGH) durante 20–30 chips de maíz, pulsar 5 veces para romper, y luego

1. Instalar la cuchilla picadora en el tazón. Agregar los

tipo de pescado usado; ver los ingredientes) Rinde 10–20 palitos de pescado (dependiendo del

(PÁGINA 27) "RÉMOULADE", PARA SERVIR

¼ TAZA (60 ML) DE ACEITE VEGETAL BATIDO

1 HUEVO GRANDE, LIGERAMENTE DE PIMIENTA NEGRA

CON UNA PIZCA DE SAL KOSHER Y ½ TAZA (60 G) DE HARINA COMÚN

PIMIENTA NEGRA RECIÉN MOLIDA SAL KOSHER, A GUSTO JUGO DE 1 LIMÓN O LIMA BACALAO YA QUE ES MÁS GRUESO)

(OBTENDRÁ MENOS PALITOS CON LENGUADO O BACALAO PESCADO BLANCO COMO ½ LIBRA (410 G) DE FILETE DE

3 TAZAS (150 G) DE CHIPS DE MAÍZ

tradicional, utilice nuestra receta de pan rallado en la página 18.

son perfectos para preparar tacos de pescado, pero si desea algo más

Los chips de maíz picados rinden palitos de pescado crujientes que

PALITOS DE PESCADO

PLATOS PRINCIPALES

• Colesterol 27mg • Sodio 290mg • Calcio 88mg • Fibra 1g

• Proteínas 8g • Grasa 8g • Grasa saturada 3g Calorías 128 (56% de grasa) • Carbohidratos 6g

Información nutricional por taco:

guacamole. tomate y queso. Aderezar con crema agria, "salsa" y carne en el centro de cada tortilla. Añadir lechuga,

4. Para armar los tacos: colocar 2–3 cucharadas de la

hasta que se haya evaporado. Retirar del fuego. cocer durante 1 minuto. Agregar el caldo y reducir bien cocida. Agregar el concentrado de tomate y las especias y la sal. Cocer hasta que la carne esté sartén grande. Agregar la mezcla de carne picada,

3. Poner el aceite a calentar a fuego medio-alto, en un

tazón a la mitad del tiempo. pulsación, para picar finamente la carne. Raspar el pulsaciones largas y marcando una pausa entre cada agregar la carne. Pulsar 10–12 veces, usando veces para picar finamente. Raspar el tazón y y agregar la cebolla. Pulsar aproximadamente 3 hasta que estén finamente picados. Raspar el tazón ajo y el jalapeño en la boca de llenado; procesar picadora. Encender la máquina en HIGH y echar el

2. Retirar el disco rallador e instalar la cuchilla

tomates en rodajas; reservar. velocidad alta (HIGH); retirar y reservar. Cortar los Voltear el disco. Rebanar la lechuga, usando Retirar y reservar el queso, cubierto con plástico. Monterey Jack, usando la velocidad alta (HIGH).

1. Instalar el disco rebanador medio. Rallar el queso

Rinde aproximadamente 12 tacos

SERVIR (PÁGINA 28) GUACAMOLE CON PEDAZOS PARA

(PÁGINA 27) SALSA DE TOMATE PARA SERVIR

SERVIR CREMA AGRIA O YOGUR PARA

16 TORTILLAS PEQUEÑAS TIBIAS POLLO BAJO EN SODIO

½ TAZA (120 ML) DE CALDO DE CONCENTRADO/PASTA DE TOMATE

2 CUCHARADITAS DE ¾ CUCHARADITA DE SAL KOSHER 1 PIZCA DE PIMIENTA DE CAYENA ¼ CUCHARADITA DE ORÉGANO SECO POLVO

½ CUCHARADITA DE COMINO EN 1½ CUCHARADITA DE CHILE EN POLVO 1 CUCHARADITA DE ACEITE VEGETAL GUISO, EN CUBOS

⁄4

LIBRA (340 G) DE CARNE PARA

½ CEBOLLA MEDIANA, EN PEDAZOS EN TROCITOS

CORTADO A LA MITAD Y 1 JALAPEÑO, SIN SEMILLAS,

1 DIENTE DE AJO RELLENO:

2 TOMATES ITALIANOS, EN CUARTOS ¼ LECHUGA ROMANA O ICEBERG MONTEREY JACK

4 ONZAS (115 G) DE QUESO ADEREZO:

sus propios tacos.

TACOS AMERICANOS

su lista de recetas favoritas – a los niños especialmente les encantará armar

Ligeramente picante y llena de sabor, esta receta debería formar parte de

PLATOS PRINCIPALES

• Sodio 288mg • Calcio 33mg • Fibra 2g

• Grasa 5g • Grasa saturada 1g • Colesterol 0mg Calorías 79 (51% de grasa) • Carbohidratos 8g • Proteínas 2g

Información nutricional por porción (1 taza/235 ml):

sazón al gusto y servir inmediatamente, con arroz.

5. Agregar el aceite de sésamo y las semillas. Ajustar la

la salsa esté espesa. que el brécol y las arvejas estén tiernas-firmes y que arvejas de vaina. Cocer durante 3–5 minutos, hasta hojas de col china, los cogollitos de brécol y las cociendo hasta que empiece a hervir. Agregar las maicena. Agregar la mezcla al sartén y seguir caldo, la salsa de soya, la salsa de pescado y la

4. Mientras los vegetales están cociendo, combinar el

suavizarse. durante 7–8 minutos, hasta que empiecen a fragantes. Agregar los vegetales en rodajas y saltear aproximadamente 30 minutos, hasta que estén caliente, agregar el ajo y el jengibre. Saltear durante alto, en un sartén grande. Cuando el aceite esté

3. Poner el aceite vegetal a calentar a fuego medio-

usando la velocidad alta (HIGH). Reservar. tallos de brécol, la col China, las setas y la cebolla, rebanador medio. Rebanar el pimiento rojo, los

2. Retirar la cuchilla picadora e instalar el disco

hasta que estén finamente picados. Reservar. boca de llenado; procesar durante 10–15 segundos, máquina en HIGH y echar el ajo y el jengibre en la

1. Instalar la cuchilla picadora en el tazón. Encender la

Rinde 6 tazas

saludable.

ARROZ COCIDO PARA SERVIR SÉSAMO

1 CUCHARADA DE SEMILLAS DE SÉSAMO PICANTE

1 CUCHARADITA DE ACEITE DE CHINAS ("SNOW PEAS")

VAINA O TIRABEQUES/ARVEJAS ½ TAZA (100 G) DE ARVEJAS DE

2 CUCHARADITAS DE MAICENA PESCADO

¼ CUCHARADITA DE SALSA DE BAJA EN SODIO

3 CUCHARADAS DE SALSA DE SOYA SODIO

VEGETALES O DE POLLO BAJO EN 1 TAZA (235 ML) DE CALDO DE

1½ CUCHARADA DE ACEITE VEGETAL BOCA DE LLENADO

CORTADA PARA CABER EN LA 1 CEBOLLA ROJA MEDIANA,

6 CHAMPIÑONES BLANCOS, LIMPIOS RESERVADAS

BABY", LAS HOJAS CORTADAS Y 4 MINI COL CHINA "BOK CHOY

COGOLLITOS SEPARADOS 1 TALLO DE BRÉCOL, LOS

CORTADO A LA MITAD 1 PIMIENTO DULCE ROJO MEDIANO,

CORTADO EN CUARTOS DE JENGIBRE FRESCO, PELADO Y 1 TROZO DE 1 PULGADA (2.5 CM)

2 DIENTES DE AJO

disponible; agregue pollo, res o cubitos de tofu para una comida más

Esta receta es un método rápido de incorporar cualquier vegetal que tenga

SALTEADO DE VEGETALES

PLATOS PRINCIPALES

antes de servir. hasta dorarse. Dejar enfriar durante 15 minutos o más

9. Meter al horno durante aproximadamente 15 minutos,

pedazos de masa. relleno, dejando un espacio de ¼ (0.5 cm) entre los (22.5 cm). Esparcir uniformemente la masa encima del

8. Echar el relleno en un molde cuadrado de 9 pulgadas

con plástico y reservar.

• Calcio 43mg • Fibra 3g

• Colesterol 112mg • Sodio 777mg

• Grasa 28g • Grasa saturada 13g

• Carbohidratos 32g • Proteínas 27g Calorías 494 (52% de grasa)

(basada en 10 porciones): Información nutricional por porción

galletas. Cortar la masa de galletas en 9 pedazos. Cubrir

7. Mientras el relleno está cociendo, preparar la masa de

espesar. Una vez más espeso, agregar las arvejas. fuego lento durante 30–35 minutos adicionales para el pollo reservado y las cebollas congeladas. Cocer a para que los vegetales permanezcan sumergidos. Agregar vegetales estén tiernos. Agregar más caldo si es necesario durante aproximadamente minutos, hasta que los camote, sal y pimienta. Seguir cociendo a fuego lento que siga hirviendo a fuego lento. Agregar la patata, el Cuando el caldo empiece a hervir, reducir el fuego para (945 ml) del caldo de pollo, revolviendo con un batidor. aproximadamente 3 minutos. Agregar lentamente 4 tazas

6. Agregar la harina a la mezcla de vegetales y cocer durante

para picar; repetir. Reservar, en un tazón.

5. Colocar la mitad del pollo en el tazón y pulsar 2–3 veces

durante 8–10 minutos, hasta que estén suaves. la cebolla, la zanahoria y el apio en la cacerola y saltear Agregar la cebolla y pulsar 5–6 veces para picar. Colocar

4. Retirar el disco rallador e instalar la cuchilla amasadora.

zanahoria y el apio en rodajas. vegetales. Instalar el disco rebanador medio y cortar la

3. Mientras la cacerola está calentando, preparar los

cacerola mediana.

2. Derretir la mantequilla a fuego medio-lento, en una

CUCHARADAS (85 G) DE

(PÁGINA 57) DE SUERO DE MANTEQUILLA 1 RECETA DE MASA DE PANECILLOS

CONGELADAS

⁄3

TAZA (50 G) DE ARVEJAS

CONGELADAS CAMBRAY ("PEARL ONIONS")

⁄3

TAZA (50 G) DE CEBOLLAS

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

¾ CUCHARADITA DE SAL KOSHER HASTA EL MOMENTO DE USAR)

CUBITOS (DEJAR EN AGUA FRÍA 1 CAMOTE/BATATA MEDIANO, EN

HASTA EL MOMENTO DE USAR) EN CUBITOS (DEJAR EN AGUA FRÍA 1 PATATA PARA HERVIR MEDIANA,

CALDO DE POLLO BAJO EN SODIO 4–5 TAZAS (945 ML – 1.2 L) DE

⁄3

TAZA (85 G) DE HARINA COMÚN

AMBIENTE CUBITOS, A TEMPERATURA

1.3 KG), ASADO Y CORTADO EN 1 POLLO DE 2–3 LIBRAS (910 G –

1 CEBOLLA PEQUEÑA, EN PEDAZOS 1 RAMA DE APIO 1 ZANAHORIA MEDIANA, PELADA MANTEQUILLA SIN SAL

precalentar el horno a 400°F (200°C).

1. Poner la rejilla del horno en el tercio inferior del horno y Cantidad: 8–10 porciones

Comida reconfortante por excelencia.

“CHICKEN POT PIE”

¹∕

PLATOS PRINCIPALES

• Calcio 79mg • Fibra 0g

• Grasa 15g • Grasa saturada 9g • Colesterol 102mg • Sodio 185mg Calorías 193 (70% de grasa) • Carbohidratos 9g • Proteínas 5g Información nutricional por porción:

9. Retirar del horno y dejar enfriar durante 5–10 minutos antes de servir.

8. Meter al horno por 25–30 minutos, hasta que el relleno esté justo cuajado.

huevo sobre los vegetales y espolvorear el resto del queso rallado encima.

7. Para armar la "quiche": esparcir las setas y el puerro sobre el fondo de tarta. Echar la mezcla de

la sal remanente y la pimienta en el tazón. Procesar a velocidad baja (LOW) para combinar.

6. Retirar el disco rallador e instalar la cuchilla picadora. Poner la leche, la crema, los huevos, la yema,

velocidad alta (HIGH). Reservar.

5. Mientras las setas están cociendo, instalar el disco rallador fino y rallar el queso, usando la

estén suaves y que hayan adquirido un color vivo leve. Agregar entonces las setas y el tomillo. Saltear durante 6–10 minutos, hasta que los vegetales picado y una pizca de la sal. Saltear durante aproximadamente 4 minutos, hasta que estén suaves.

mediano. Cuando el aceite esté caliente, agregar el ajo

4. Calentar el aceite a fuego medio-lento, en un sartén

baja (LOW). medio. Cortar las setas en rodajas, usando la velocidad Retirar la cuchilla picadora e instalar el disco rebanador procesar hasta que esté finamente picado. Reservar. máquina en HIGH y echar el ajo en la boca de llenado; Instalar la cuchilla picadora en el tazón. Encender la

3. Mientras la corteza está en el horno, preparar el relleno.

Ajustar la temperatura a 325°F (160°C). 10–15 minutos adicionales, hasta dorarse. Reservar. el papel sulfurizado y hornear el fondo de tarta durante la masa esté seca. Retirar el arroz crudo/los frijoles secos y secos. Meter al horno durante 15–20 minutos, o hasta que llenar parcialmente el molde con arroz crudo o frijoles Poner una hoja de papel sulfurizado encima de la masa y teniendo cuidado de no perforar completamente la masa. fondo de tarta varias veces con los dientes de un tenedor, diámetro. Refrigerar durante 30–40 minutos. Picar el pulgada (3 mm) de espesor por 9 pulgadas (22 cm) de

2. Estirar la masa con un rodillo hasta formar un disco de

1. Precalentar el horno a 350°F (180°C). Rinde 12 porciones

RECETA DE MASA QUEBRADA

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

1 YEMA DE HUEVO GRANDE 3 HUEVOS GRANDES CREAM")

LÍQUIDA PARA BATIR ("HEAVY ½ TAZA (120 ML) DE CREMA

¾ TAZA (175 ML) DE LECHE ENTERA GRUYÈRE O QUESO SUIZO

2 ONZAS (60 G) DE QUESO TOMILLO SECO)

(ó ¼–½ CUCHARADITA DE 1 CUCHARADITA DE TOMILLO FRESCO

¼ CUCHARADITA DE SAL KOSHER 1 CUCHARADITA DE ACEITE DE OLIVA 4 ONZAS (115 G) DE SETAS RODAJAS

1 PUERRO PEQUEÑO A MEDIANO, EN 1 DIENTE DE AJO (PÁGINA 55)

desayuno-almuerzo de fin de semana hasta un almuerzo o una cena rápida.

La "quiche" es perfecta con cualquier comida, desde un elegante

"QUICHE" DE SETAS, PUERRO Y QUESO GRUYÈRE

PLATOS PRINCIPALES

• Colesterol 14mg • Sodio 390mg • Calcio 96mg • Fibra 1g

• Proteínas 7g • Grasa 8g • Grasa saturada 3g Calorías 184 (40% de grasa) • Carbohidratos 20g

Información nutricional por porción:

pizca de sal encima.

6. Retirar del horno y esparcir la albahaca fresca y una

derretido y que la masa esté ligeramente dorada. durante 10–15 minutos, o hasta que el queso esté

5. Meter cuidadosamente la pizza al horno. Hornear

queso. quesos. Disponer las rodajas de tomates encima del la masa con aceite de oliva y rociar con los dos para hornear forrada con papel sulfurizado). Cepillar para pizza engrasada o hornearla sobre una placa puede estirar la masa sobre una placa perforada horno espolvoreada con harina de maíz (también pala de pizza o la parte de abajo de una placa para pulgadas (30–35 cm). Colocar la masa sobre una enharinada hasta formar un disco de 12–14

4. Estirar la masa sobre una superficie ligeramente

tomates en rodajas, usando la velocidad alta (HIGH). (HIGH). Reservar. Voltear el disco rallador. Cortar los medio. Rallar la Mozzarella, usando la velocidad alta

3. Retirar la cuchilla picadora e instalar el disco rallador

que esté finamente picado. Reservar. Parmigiano en la boca de llenado; procesar hasta máquina en HIGH y echar los cubos de queso

2. Instalar la cuchilla picadora en el tazón. Encender la

caliente durante 30 minutos adicionales. hornear, colocarla sobre la rejilla y permitir que se el horno a 500°F (260°C). Si usa una piedra de rejilla del horno en el centro del horno y precalentar

1. Preparar la masa de pizza y dejar leudar. Poner la

de diámetro)

Rinde 8 porciones (una tarta de 12 pulgadas/22.5 cm

1 PIZCA DE SAL KOSHER VIRGEN EXTRA

2 CUCHARADAS DE ACEITE DE OLIVA HARINA DE MAÍZ PARA ROCIAR MASA

HARINA COMÚN PARA ESTIRAR LA REBANADAS

ALBAHACA FRESCA, FINAMENTE 8–10 HOJAS MEDIANAS A GRANDES DE

PERO FIRMES 2–3 TOMATES ITALIANOS MADUROS

MOZZARELLA FRESCO, BIEN FRÍO 4–6 ONZAS (115–175 G) DE QUESO

PARMESANO, EN CUBITOS 1 ONZA (30 G) DE QUESO

(PÁGINA 54) 1 RECETA DE MASA DE PIZZA

albahaca están de temporada.

Esta pizza napolitana es perfecta durante el verano, cuando los tomates y la

PIZZA MARGARITA

PLATOS PRINCIPALES

tiempo, hasta dorarse. durante 20–25 minutos, dándole la vuelta a la mitad del vuelta a las croquetas para cubrirlas con aceite. Hornear rebozarlas en harina. Rociar con más aceite, dando la Disponer las croquetas sobre el papel sulfurizado, sin para horno con papel sulfurizado y rociar con aceite. precalentar el horno a 400°F (200°C). Forrar una placa

*También puede hornear los "falafel". Para esto:

6. Servir con pedazos de pan pita, vegetales y aderezo Tahini.

absorbente y repetir con el resto de la mezcla.

5. Colocar las croquetas sobre un plato forrado con papel

tiempo, hasta que estén crujientes y doradas. durante 2½–3 minutos, dándole la vuelta a la mitad del en el aceite. Cocer las croquetas (no más de 5 a la vez) en harina, sacudiendo el exceso, y meter cuidadosamente el aceite alcance 375°F (190 °C).* Rebozar las croquetas mediana y poner a calentar a fuego medio-alto hasta que

4. Echar ¼ pulgada (0.5 cm) de aceite en una cacerola

bajo y reservar. Colocar la media taza de harina remanente en un cuenco con papel encerado y refrigerar durante 30 minutos. croquetas. Colocar las croquetas sobre un plato forrado

3. Usando una cuchara para medir la mezcla, formar 15

segundos. mezcla por la boca de llenado. Procesar durante 15–20 Encender la máquina a velocidad baja (LOW) y echar la

2. Disolver el bicarbonato en una cucharada de agua.

10–15 segundos, hasta que estén finamente molidos. Raspar el tazón y procesar a velocidad baja (LOW) durante cucharada de harina. Pulsar 10–12 veces para moler grueso. garbanzos, la sal, la pimienta, las especias, el perejil y 1 Raspar el tazón y pulsar 2–3 veces más. Agregar los chalote y pulsar aproximadamente 5 veces para picar. Instalar la cuchilla picadora en el tazón. Agregar el ajo y el

Rinde 15 croquetas

la noche anterior.

casa es muy fácil! Recuerda remojar los garbanzos en agua

• Calcio 9mg • Fibra 1g

• Colesterol 0mg • Sodio 138mg

• Grasa 3g • Grasa saturada 0g

• Carbohidratos 7g • Proteínas 2g Calorías 62 (44% de grasa)

Información nutricional por "falafel":

PÁGINA 22) PARA SERVIR ADEREZO TAHINI (RECETA EN LA

PICADOS PARA SERVIR TOMATES, PEPINOS Y LECHUGA

PAN PITA PARA SERVIR ACEITE VEGETAL PARA FREÍR 1 CUCHARADA DE AGUA DE SODIO

¼ CUCHARADITA DE BICARBONATO HARINA COMÚN

½ TAZA + 1 CUCHARADA (70 G) DE FRESCO (TALLOS Y HOJAS)

⁄3

TAZA (30 G) DE PEREJIL ITALIANO

∕8

CUCHARADITA DE CHILE EN POLVO

CILANTRO EN POLVO ¼ CUCHARADITA DE SEMILLAS DE

POLVO ¾ CUCHARADITA DE COMINO EN

RECIÉN MOLIDA

∕8

CUCHARADITA DE PIMIENTA NEGRA

¾ CUCHARADITA DE SAL KOSHER ENJUAGADOS Y ESCURRIDOS

DURANTE LA NOCHE, SECOS, REMOJADOS ½ TAZA (60 G) DE GARBANZOS

1 CHALOTE PEQUEÑO, EN PEDAZOS

DIENTE DE AJO

¡Gracias a su procesadora, preparar esta popular especialidad oriental en

"FALAFEL" (CROQUETAS DE GARBANZO)

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

• Sodio 105mg • Calcio 9mg • Fibra 1g

• Grasa 3g • Grasa saturada 0g • Colesterol 12mg Calorías 48 (48% de grasa) • Carbohidratos 5g • Proteínas 1g

Información nutricional por porción (basada en 12 porciones):

crema agria.

4. Servir inmediatamente con compota de manzana y

horno (200 °F/100 °C). necesario. Mantener las coquetas calientes en el doradas. Repetir, agregando más aceite si es 1½–2 minutos por lado, hasta que estén crujientes y Cocer las croquetas (no más de 4 a la vez) durante cuchara, formando círculos de 2½ pulgadas (6 cm). mezcla en el sartén. Aplanar las croquetas con la antiadherente grande. Echar cucharadas de la

3. Calentar el aceite a fuego medio-alto, en un sartén

croquetas resultarán muy densas. La mezcla no debería estar muy húmeda, o las necesite todo), hasta que la mezcla forme una masa. progresivamente el huevo batido (puede que no revolver suavemente para combinar. Agregar mediano. Agregar la sal, la pimienta y la harina y

2. Reservar los vegetales rallados en un cuenco

cocina limpia y exprimir el exceso de líquido. Envolver los vegetales rallados en una toalla de zanahoria y la cebolla a velocidad alta (HIGH). boca de llenado y rallar la patata, el calabacín, la medio. Colocar los vegetales horizontalmente en la tazón, retirar la cuchilla e instalar el disco rallador largas, para picar finamente, Dejando el perejil en el perejil y pulsar 5–6 veces, usando pulsaciones

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde 10–12 porciones

AGRIA PARA SERVIR COMPOTA DE MANZANA Y CREMA

(MÁS SI ES NECESARIO) 2 CUCHARADAS DE ACEITE VEGETAL

BATIDO 1 HUEVO GRANDE, LIGERAMENTE

O HARINA DE PAN ÁCIMO 2 CUCHARADAS DE HARINA COMÚN

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

¾ CUCHARADITA DE SAL KOSHER 1 CEBOLLA PEQUEÑA PELADA Y CORTADA

1 ZANAHORIA PEQUEÑA A MEDIA, PEQUEÑO, CORTADO

1 CALABACÍN ("ZUCCHINI") BOCA DE LLENADO

CORTADA PARA CABER EN LA 1 PATATA "RUSSET" MEDIANA,

ITALIANO FRESCO 1 CUCHARADA DE HOJAS PEREJIL

Croquetas/panqueques de patata mejoradas.

CROQUETAS DE PATATA-CALABACÍN-ZANAHORIA

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

• Sodio 209mg • Calcio 32mg • Fibra 3g

• Grasa 7g • Grasa saturada 1g • Colesterol 0mg Calorías 93 (63% de grasa) • Carbohidratos 7g • Proteínas 3g

Información nutricional por porción (½ taza/120 ml):

revolver para combinar. Servir inmediatamente.

3. Agregar el resto de los ingredientes remanentes y

suaves. aproximadamente 20–25 minutos, hasta que estén pimienta remanentes y saltear durante Colocar los vegetales en el sartén, junto con la sal/ de Bruselas, usando la velocidad alta (HIGH).

2. Instalar el disco rebanador medio. Rebanar las coles

lento, en un sartén grande.

1. Poner el aceite a calentar a fuego medio/medio-

Rinde aproximadamente 3 tazas (710 ml)

ROJO (OPCIONAL) 2 PIZCAS DE HOJUELAS DE PIMIENTO

FRESCO 1 CUCHARADITA DE JUGO DE LIMÓN

RECIÉN MOLIDA 2 PIZCAS DE PIMIENTA NEGRA

½ CUCHARADITA DE SAL KOSHER BRUSELAS, LIMPIAS

1 LIBRA (455 G) DE COLES DE 3 CUCHARADAS DE ACEITE DE OLIVA

toque de lujo, rociélo una pequeña cantidad de aceite de trufa blanca.

Esta receta simple realza la dulzura de las coles de Bruselas. Para darle un

COLES DE BRUSELAS RALLADAS

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

21) BÁSICA (RECETA EN LA PÁGINA 2½ CUCHARADAS DE VINAGRETA

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

• Colesterol 0mg • Sodio 271mg • Calcio 25mg • Fibra 2g

• Proteínas 2g • Grasa 4g • Grasa saturada 1g Calorías 87 (38% de grasa) • Carbohidratos 12g

Información nutricional por porción (½ taza/120 ml):

inmediatamente.

4. Probar y ajustar la sazón al gusto. Servir

la vinagreta. agregar el maíz, los garbanzos, la sal, la pimienta y

3. Colocar los ingredientes en un tazón grande y

velocidad alta (HIGH). pepino y los tomates en rodajas, usando la rebanador medio. Cortar el apio, la zanahoria, el

2. Retirar la cuchilla picadora e instalar el disco

aproximadamente 10 veces para picar. chalote, las cebolletas y el perejil y pulsar

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde aproximadamente 4 tazas (945 ml)

½ CUCHARADITA DE SAL KOSHER ESCURRIDOS

ENLATADOS, ENJUAGADOS Y 1 TAZA (250 G) DE GARBANZOS

DESCONGELADO ½ TAZA (50 G) DE MAÍZ FRESCO O

EN CUARTOS 2 TOMATES ITALIANOS, CORTADOS

LONGITUDINALMENTE EN CUARTOS ½ PEPINO, SIN SEMILLAS Y PARTIDO

LA MITAD PARTIDA LONGITUDINALMENTE A 1 ZANAHORIA MEDIANA, PELADA Y

A LA MITAD 1 RAMA DE APIO, LIMPIA Y PARTIDA

FRESCO (SIN TALLOS) ¼ TAZA (15 G) DE PEREJIL ITALIANO

TROCITOS 2 CEBOLLETAS ("SCALLIONS"), EN

1 CHALOTE PEQUEÑO, EN PEDAZOS

¡Incluso con las personas que no comen ensalada!

Esta sabrosa ensalada de verduras frescas siempre es un éxito –

ENSALADA DE VERDURAS PICADAS

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

• Colesterol 0mg • Sodio 89mg • Calcio 25mg • Fibra 1g

• Proteínas 1g • Grasa 4g • Grasa saturada 1g Calorías 55 (68% de grasa) • Carbohidratos 4g

Información nutricional por porción (½ taza/120 ml):

3. Probar y ajustar la sazón al gusto.

recipiente grande y revolver. velocidad alta (HIGH). Colocar la mezcla en un (HIGH). Voltear el disco y rebanar la col, usando la medio. Rallar la zanahoria, usando la velocidad alta

2. Retirar la cuchilla picadora e instalar el disco rallador

Reservar. apio y la pimienta negra; pulsar para combinar. tomate, el vinagre de sidra, el aceite, la sal, la sal de estén finamente picados. Agregar la salsa de cebolletas y el perejil y pulsar 6–8 veces, hasta que

1. Instalar la cuchilla picadora en el tazón. Agregar las

Rinde aproximadamente 5 tazas (1.2 L)

MEDIANA, EL CORAZÓN SACADO ¼ COL DE SABOYA/MILÁN

SACADO ¼ COL ROJA MEDIANA, EL CORAZÓN

1 ZANAHORIA GRANDE, PELADA RECIÉN MOLIDA

¼ CUCHARADITA DE PIMIENTA NEGRA

⁄8

CUCHARADITA DE SAL DE APIO

½ CUCHARADITA DE SAL KOSHER 2 CUCHARADAS DE ACEITE VEGETAL SIDRA DE MANZANA

2 CUCHARADAS DE VINAGRE DE 2 CUCHARADAS DE KETCHUP FRESCO (SIN TALLOS)

1 TAZA (60 G) DE PEREJIL ITALIANO PEQUEÑAS, EN TROZOS

3 CEBOLLETAS ("SCALLIONS")

Esta versión sin mayonesa es más ligera, pero tiene el mismo sabor fuerte.

ENSALADA DE COL

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

• Colesterol 0mg • Sodio 659mg • Calcio 57mg • Fibra 5g

• Proteínas 7g • Grasa 3g • Grasa saturada 0g Calorías 127 (19% de grasa) • Carbohidratos 20g

Información nutricional por porción (1 taza/235 ml):

25)

eating. pesto. The pesto is best stirred into soup before

5. Servir en boles individuales con una cucharada de

ajustar la sazón al gusto. 5–10 minutos, hasta que esté caliente. Probar y (opcional) y seguir cociendo a fuego lento durante vegetales estén suaves. Agregar la pasta cocida lento durante 20–30 minutos, hasta que todos los garbanzos y los frijoles. Seguir cociendo a fuego hirviendo a fuego lento y agregar el calabacín, los que la mezcla hierva. Reducir el fuego para que siga agregar las patatas y el caldo. Subir el fuego para reservar. Cuando los vegetales están suaves,

4. Cortar el calabacín, usando la velocidad alta (HIGH);

suaves. aproximadamente 10 minutos, hasta que estén pimienta remanentes y saltear durante Colocar los vegetales en la olla, junto con la sal/ hinojo en rodajas, usando la velocidad alta (HIGH). rodajas, usando la velocidad alta (HIGH). Cortar el rebanador medio. Cortar las zanahorias y el apio en

3. Retirar la cuchilla picadora e instalar el disco

pimienta; empezar a saltear. la olla, junto con ¼ cucharadita de sal y una pizca de que estén finamente picados. Colocar la mezcla en Agregar el ajo y el puerro; pulsar 6–8 veces, hasta vegetales. Instalar la cuchilla picadora en el tazón.

2. Mientras el aceite está calentando, preparar los

en una olla.

1. Poner el aceite de oliva a calentar a fuego medio,

Rinde aproximadamente 12 tazas (2.8 L)

ALBAHACA (RECETA EN LA PÁGINA 2–4 CUCHARADAS DE PESTO DE

VARIEDAD DE PASTA PEQUEÑA) DITALINI COCIDA (U OTRA 2 TAZAS (400 G) DE PASTA

ENJUAGADOS FRIJOLES ROJOS, ESCURRIDOS Y 1 LATA DE 15 ONZAS (435 G) DE

ENJUAGADOS GARBANZOS, ESCURRIDOS Y 1 LATA DE 15 ONZAS (435 G) DE

SODIO POLLO O DE VEGETALES BAJO EN 6 TAZAS (1.4 L) DE CALDO DE

ROJAS, CORTADAS EN CUBOS 6 ONZAS (175 G) DE PATATAS

A LO ANCHO A LA MITAD CORTADO LONGITUDINALMENTE Y 1 CALABACÍN AMARILLO PEQUEÑO,

ANCHO A LA MITAD LONGITUDINALMENTE Y A LO PEQUEÑO, CORTADO 1 CALABACÍN ("ZUCCHINI")

PARTIDO A LA MITAD ½ BULBO PEQUEÑO DE HINOJO,

A LA MITAD 1 RAMA DE APIO, LIMPIA Y PARTIDA

Y PARTIDAS A LA MITAD 3 ZANAHORIAS MEDIANAS, PELADAS

RECIÉN MOLIDA ½ CUCHARADITA DE PIMIENTA NEGRA

¾ CUCHARADITA DE SAL KOSHER 1 PUERRO PEQUEÑO, EN TROZOS 1 DIENTE DE AJO 1½ CUCHARADITA DE ACEITE DE OLIVA

El pesto es la estrella de esta sabrosa sopa primaveral.

"MINESTRONE" DE VEGETALES DE PRIMAVERA

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

• Colesterol 55mg • Sodio 598mg • Calcio 29mg • Fibra 2g

• Proteínas 1g • Grasa 16g • Grasa saturada 11g Calorías 221 (66% de grasa) • Carbohidratos 17g

Información nutricional por porción (1 taza/235 ml):

6. Servir inmediatamente.

crema si desea. Probar y ajustar la sazón al gusto.

5. Regresar la sopa en la olla y recalentarla. Agregar

obtener una consistencia suave. alta durante aproximadamente 2 minutos, hasta lentamente el líquido caliente. Procesar a velocidad (HIGH) hasta conseguir un puré, agregando una taza medidora grande. Procesar a velocidad alta

4. Colocar los sólidos en la procesadora y el líquido en

camote esté suave. durante aproximadamente 15 minutos, hasta que el hirviendo a fuego lento. Dejar hervir a fuego lento empiece a hervir, reducir el fuego para que siga que la mezcla hierva. Una vez que la mezcla pimienta de canela y el caldo y subir el fuego hasta revolver para combinar. Agregar la canela, la usando la velocidad alta (HIGH). Colocar en la olla y rebanador medio. Cortar el camote en rodajas,

3. Retirar la cuchilla picadora e instalar el disco

adquieran un color vivo. hasta suavizarse, sin permitir que los vegetales fuego lento durante aproximadamente 8 minutos, en la olla, con una pizca de sal y pimienta. Saltear a veces, hasta que estén finamente picados. Colocar Agregar el ajo, el jengibre y el puerro; pulsar 8–10 vegetales. Instalar la cuchilla picadora en el tazón.

2. Mientras la mantequilla se derrite, preparar los

1. Derretir la mantequilla a fuego medio, en una olla.

Rinde aproximadamente 3 tazas (710 ml)

CREAM") SI DESEA LÍQUIDA PARA BATIR ("HEAVY ½–¾ TAZA (120–175 ML) DE CREMA

SODIO POLLO O DE VEGETALES BAJO EN 2 TAZAS (475 ML) DE CALDO DE

1 PIZCA DE PIMIENTA DE CAYENA POLVO

¼ CUCHARADITA DE CANELA EN INMEDIATAMENTE)

FRÍA SI NO LOS USA LLENADO (RESERVAR EN AGUA PARA CABER EN LA BOCA DE PELADOS Y CORTADOS 2 CAMOTES/BATATAS MEDIANOS,

RECIÉN MOLIDA 1 PIZCA DE PIMIENTA NEGRA

½ CUCHARADITA DE SAL KOSHER 1 PUERRO, EN TROZOS DE JENGIBRE, PELADO

1 TROZO DE ½ PULGADA (1.5 CM) 1 DIENTE DE AJO MANTEQUILLA SIN SAL

2 CUCHARADAS (30 G) DE

Crema suave, ideal para un día fresco de otoño.

CREMA DE CAMOTE

SOPAS/ENSALADAS/PLATOS DE ACOMPAÑAMIENTO

VEGETALES BAJO EN SODIO 1½ TAZA (355 ML) DE CALDO DE

3 GOTAS DE SALSA PICANTE FRESCO

1 CUCHARADITA DE JUGO DE LIMA VINO TINTO

1 CUCHARADITA DE VINAGRE DE RECIÉN MOLIDA

¼ CUCHARADITA DE PIMIENTA NEGRA 1 CUCHARADITA DE SAL KOSHER SIN SEMILLAS, EN PEDAZOS

2 TOMATES MEDIANOS MADUROS,

• Sodio 362mg • Calcio 18mg • Fibra 1g

• Grasa 0g • Grasa saturada 0g • Colesterol 0mg Calorías 24 (5% de grasa) • Carbohidratos 5g • Proteínas 1g

Información nutricional por porción (½ taza/120 ml):

gusto. Servir. veces para combinar. Probar y ajustar la sazón al

2. Agregar el resto de los ingredientes y pulsar 6–7

tomates. Pulsar 5–6 veces para picar grueso. las cebolletas, el pepino, los pimientos y los boca de llenado. Raspar el tazón y agregar el perejil, máquina en HIGH y echar el ajo y el jalapeño en la

1. Instalar la cuchilla picadora en el tazón. Encender la

Rinde aproximadamente 3½ tazas (830 ml)

PEDAZOS ¼ PIMIENTO DULCE ROJO, EN

PEDAZOS ¼ PIMIENTO DULCE AMARILLO, EN

PEDAZOS ½ PEPINO MEDIANO A GRANDE, EN

TROCITOS 2 CEBOLLETAS ("SCALLIONS"), EN

FRESCO (SIN TALLOS) ¼ TAZA (15 G) DE PEREJIL ITALIANO

TROCITOS 1 JALAPEÑO, SIN SEMILLAS, EN

1 DIENTE DE AJO

GAZPACHO

Sabrosa sopa fría de origen andaluz, perfecta para el verano.

APERITIVOS

• Fibra 2g

• Grasa saturada 4g • Colesterol 36mg • Sodio 406mg • Calcio 73mg Calorías 204 (54% de grasa) • Carbohidratos 16g • Proteínas 8g • Grasa 13g

Información nutricional por porción: (basada en 14 porciones)

sabor (ver la receta anterior). CONSEJO: combinar los dos recetas de pan relleno para el último

minutos antes de cortar. Servir tibio. a la mitad del tiempo. Retirar del horno y dejar enfriar durante 5

9. Meter al horno por 30–35 minutos, hasta dorarse, girando la placa

el barniz de huevo y cortar 3 hendeduras en la parte superior. Voltear el rollo y disponerlo en el centro de la placa. Cepillar con para sellar. Doblar las extremidades del rollo y pellizcar para sellar. masa encima del rollo. Pellizcar la masa a lo largo de la juntura lado la masa hacia el centro del rectángulo. Doblar el resto de la

APERITIVOS

8. Cepillar el borde con el barniz de huevo. Enrollar un

alrededor. dejando un borde de 1 pulgada (2.5 cm) todo

7. Esparcir la mezcla de grelo/queso sobre la masa,

volver a pegarla. rectángulo si es necesario. Si la masa se rompe, sobre la placa preparada, volviendo a formar el volteando la masa. Colocar suavemente la masa cm), presionando con los dedos y estirando y Formar un rectángulo de 14 x 8 pulgadas (35 x 20 ligeramente enharinada y aplastar para desinflar.

6. Colocar la masa de pizza sobre una superficie

combinar. agregarlo al resto de los ingredientes y revolver para de la sal/pimienta. Cuando el grelo esté cocido, agregar el queso Ricotta, la nuez moscada y el resto picado. Colocar el queso en un tazón mediano y velocidad alta (HIGH) hasta que esté finamente Pecorino en el tazón de la procesadora y procesar a Mientras el grelo está cociendo, coloque el queso

del fuego y dejar enfriar ligeramente. agregar el ajo y las hojuelas de pimiento rojo. Retirar justo hasta que esté tierno. A la mitad del tiempo, cucharadita de sal y saltear durante 7–8 minutos, o

4. Colocar el grelo en el sartén. Sazonar con

llenado. máquina en HIGH y echar el ajo en la boca de

3. Instalar la cuchilla picadora en el tazón. Encender la

sartén grande.

2. Calentar el resto de aceite a fuego medio, en un

del aceite y reservar. levemente una placa de hornear con una cucharada precalentar el horno a 400°F (200°C). Engrasar

1. Poner la rejilla del horno en el centro del horno y

Rinde una barra de 14 pulgadas (35 cm)

1 CUCHARADA DE AGUA) GRANDE LIGERAMENTE BATIDO + BARNIZ DE HUEVO (1 HUEVO

(PÁGINA 54) 1 RECETA DE MASA DE PIZZA

MASA HARINA COMÚN PARA ESTIRAR LA

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

RALLADA 1 PIZCA DE NUEZ MOSCADA

RICOTTA DE LECHE ENTERA ½ TAZA (120 ML) DE QUESO

PARMESANO RALLADO ¼ ONZA (5–10 G) DE QUESO

PIMIENTO ROJO

⁄8

CUCHARADITA DE HOJUELAS DE

¾ CUCHARADITA DE SAL KOSHER LIBRA/455 G), EN TROZOS

1 MANOJO DE GRELO (NO MÁS DE 1 2 DIENTES DE AJO 2 CUCHARADAS DE ACEITE VEGETAL

grelo en esta receta.

PAN DE GRELO

El queso Ricotta complementa deliciosamente la amargura del

APERITIVOS

• Colesterol 36mg • Sodio 406mg • Calcio 73mg • Fibra 2g Calorías 204 (54% de grasa) • Carbohidratos 16g • Proteínas 8g • Grasa 13g • Grasa saturada 4g Información nutricional por porción (basada en 14 porciones):

CONSEJO: combinar las dos recetas de pan relleno para el último sabor (ver la receta siguiente).

dejar enfriar durante 5 minutos antes de cortar. Servir tibio.

8. Meter al horno por 30 minutos, hasta dorarse, girando la placa a la mitad del tiempo. Retirar del horno y

con el barniz de huevo y cortar 3 hendeduras en la parte superior. extremidades del rollo y pellizcar para sellar. Voltear el rollo y disponerlo en el centro de la placa. Cepillar el resto de la masa encima del rollo. Pellizcar la masa a lo largo de la juntura para sellar. Doblar las

7. Cepillar el borde con el barniz de huevo. Enrollar un lado la masa hacia el centro del rectángulo. Doblar

Esparcir el resto del queso encima de la mezcla de salchicha.

6. Esparcir la mezcla de salchicha sobre la masa, dejando un borde de 1 pulgada (2.5 cm) todo alrededor.

Si la masa se rompe, volver a pegarla. Colocar suavemente la masa sobre la placa preparada, volviendo a formar el rectángulo si es necesario. rectángulo de 14 x 8 pulgadas (35 x 20 cm), presionando con los dedos y estirando y volteando la masa.

5. Colocar la masa de pizza sobre una superficie ligeramente enharinada y aplastar para desinflar. Formar un

½ taza de Mozzarella. Dejar enfriar ligeramente. evaporado y retirar del fuego. Retirar y tirar el ajo y agregar aproximadamente 1 minuto, hasta que el vino se haya madera para despegar los residuos. Cocer durante el vino y raspar el fondo del sartén con un cucharón de dorada. Agregar el hinojo y revolver para combinar. Agregar Cocer durante 5–7 minutos, hasta que la salchicha esté salchicha en pedazos medianos directamente en el sartén. en un tazón. Regresar el sartén sobre el fuego y romper la

4. Cuando el hinojo esté cocido, retirarlo del sartén y reservarlo

velocidad alta (HIGH); dejar el queso rallado en el tazón. dorado. Voltear el disco. Rallar la Mozzarella, usando la 8–10 minutos, hasta que el hinojo esté suave y ligeramente junto con el ajo y ¼ cucharadita de la sal. Saltear durante en rodajas, usando la velocidad alta (HIGH). Agregar al sartén,

3. Instalar el disco rebanador medio en el tazón y cortar el hinojo

grande.

2. Calentar el resto del aceite a fuego medio, en un sartén

hornear con una cucharada del aceite y reservar. el horno a 400°F (200°C). Engrasar levemente una placa de

1. Poner la rejilla del horno en el centro del horno y precalentar

Rinde una barra de 14 pulgadas (35 cm)

1 CUCHARADA DE AGUA) GRANDE LIGERAMENTE BATIDO + BARNIZ DE HUEVO (1 HUEVO

(PÁGINA 54) 1 RECETA DE MASA DE PIZZA

MASA HARINA COMÚN PARA ESTIRAR LA

2 CUCHARADAS DE VINO BLANCO ITALIANA PICANTE, SIN TRIPA

¼ LIBRA (110 G) DE SALCHICHA ITALIANA DULCE, SIN TRIPA

½ LIBRA (225 G) DE SALCHICHA MOZZARELLA FRESCO

4 ONZAS (115 G) DE QUESO ¼–½ CUCHARADITA DE SAL KOSHER 2 DIENTES DE AJO, MACHACADOS CORTADO EN CUARTOS

1 BULBO DE HINOJO PEQUEÑO, 2 CUCHARADAS DE ACEITE VEGETAL

de salchicha dulce y picante en este pan, pero puede usar cualquier tipo de salchicha.

Esta receta para calmar el apetito puede duplicarse fácilmente. Usamos una combinación

PAN DE SALCHICHA (ESTILO STROMBOLI)

APERITIVOS

• Sodio 360mg • Calcio 12mg • Fibra 1g

• Grasa 5g • Grasa saturada 2g • Colesterol 13mg Calorías 85 (48% de grasa) • Carbohidratos 7g • Proteínas 4g

Información nutricional por sándwich:

servir inmediatamente.

3. Cortar los sándwiches diagonalmente por la mitad y

resto del pan. queso crema apuntando hacia abajo. Repetir con el cada rebanada. Cerrar los sándwiches, el lado con de pepino y una tajada de salón ahumado sobre queso crema con salmón ahumado. Añadir 3 rodajas limpia. Untar cada rebanada con una cucharadita de

2. Colocar las rebanadas de pan sobre una superficie

obtendrá media lunas. pepinos en rodajas, usando la velocidad alta (HIGH);

1. Instalar el disco rebanador medio. Cortar los

Rinde aproximadamente 22 sándwiches

rebanada en cuartos. rebanadas finas; cortar cada disponible, usar pan regular, en *si pan para cóctel no está

AHUMADO, EN TAJADITAS 3½ ONZAS (100 G) DE SALMÓN

EN LA PÁGINA 20) SUAVIZADO CON SALMÓN AHUMADO (RECETA ½ TAZA (115 G) DE QUESO CREMA

CÓCTEL* 1 BARRA DE PAN DE CENTENO PARA

LA MITAD CORTADO LONGITUDINALMENTE A 1 PEPINO PEQUEÑO A MEDIANO,

y sabor a la mesa.

Incluya estos sabrosos sándwiches en su próxima merienda – añadirán color

EMPAREDADOS DE PEPINO-SALMÓN

APERITIVOS

rebanada en cuartos.

• Sodio 198mg • Calcio 10mg • Fibra 1g

• Grasa 4g • Grasa saturada 3g • Colesterol 11mg Calorías 72 (56% de grasa) • Carbohidratos 7g • Proteínas 1g

Información nutricional por sándwich:

servir inmediatamente.

3. Cortar los sándwiches diagonalmente por la mitad y

hacia abajo. Repetir con el resto del pan. sándwiches, el lado con mantequilla apuntando rodajas de rábano y una pizca de sal. Cerrar los mantequilla. Cubrir la mitad de las rebanadas con 3 limpia. Untar cada rebanada con una cucharadita de

2. Colocar las rebanadas de pan sobre una superficie

rábanos en rodajas, usando la velocidad alta (HIGH).

1. Instalar el disco rebanador medio. Cortar los

Rinde aproximadamente 22 sándwiches

rebanadas finas; cortar cada disponible, usar pan regular, en *si pan para cóctel no está

SAL KOSHER, A GUSTO

19) DE ENELDO (RECETA EN LA PÁGINA ½ TAZA (115 G) DE MANTEQUILLA

CÓCTEL* 1 BARRA DE PAN DE CENTENO PARA

6–8 RÁBANOS PEQUEÑOS

Elegantes sándwiches, perfectos para servir con té o para el almuerzo.

EMPAREDADOS DE RÁBANO-ENELDO

APERITIVOS

• Sodio 207mg • Calcio 23mg • Fibra 2g

• Grasa 4g • Grasa saturada 1g • Colesterol 0mg Calorías 79 (44% de grasa) • Carbohidratos 2g • Proteínas 2g

Información nutricional por porción (2 cucharadas):

aceite. Salpicar páprika y "za’atar" (opcional) encima del una cuchara y llenar con el aceite remanente. profundo. Hacer una abolladura en el centro con

2. Para servir: colocar el humus en un cuenco poco

tazón si es necesario). minutos, hasta obtener una mezcla suave (raspar el velocidad baja (LOW) durante aproximadamente 3 Agregar el resto de los ingredientes y procesar a llenado; procesar hasta que esté finamente picado. máquina en HIGH y echar el ajo en la boca de

1. Instalar la cuchilla picadora en el tazón. Encender la

Rinde aproximadamente 3 tazas (475 ml)

1 PIZCA DE "ZA’ATAR" (OPCIONAL) (OPCIONAL)

⁄8

CUCHARADITA DE PÁPRIKA

PARA SERVIR VIRGEN EXTRA + 1 CUCHARADA ¼ TAZA (60 ML) DE ACEITE DE OLIVA

POLVO ½ CUCHARADITA DE COMINO EN

DE AGUA ¼ TAZA + 2 CUCHARADAS (65 ML)

FRESCO 2 CUCHARADAS DE JUGO DE LIMÓN

¼ TAZA (60 ML) DE SALSA TAHINI ENJUAGADOS

DE GARBANZOS, ESCURRIDOS Y 2 LATAS DE 15.5 ONZAS (450 G)

1 CUCHARADITA DE SAL KOSHER 1 DIENTE DE AJO

Esta sabrosa salsa para mojar es perfecta para servir con pan pita.

HUMUS

APERITIVOS

• Colesterol 0mg • Sodio 311mg • Calcio 28mg • Fibra 3g

• Proteínas 3g • Grasa 4g • Grasa saturada 0g Calorías 83 (41% de grasa) • Carbohidratos 10g

Información nutricional por porción (¼ taza/60 ml):

ligeramente (no más de 4 minutos). Servir tibio. frecuentemente, hasta que la mezcla oscurezca agregar el puré de frijoles y cocer, revolviendo fuego medio-alto. Cuando el aceite esté caliente,

4. Colocar el aceite remanente en el sartén y calentar a

Agregar sal, a su gusto consistencia cremosa. por la boca de llenado para obtener una obtener la consistencia deseada, agregando agua equipada con la cuchilla picadora. Pulsar hasta

3. Poner la mezcla en el tazón de la procesadora,

durante 6–8 minutos, hasta que estén suaves. suaves. Agregar los frijoles escurridos y cocer aproximadamente 4 minutos, hasta que estén y la pimienta de Cayena. Saltear durante concentrado de tomate una pizca de sal, el comino caliente, agregar los vegetales picados, el medio, en un sartén medio. Cuando el aceite esté

2. Poner 1 cucharada de aceite a calentar a fuego

alta (HIGH) hasta que estén finamente picados. ajo, la cebolla y el jalapeño y procesar a velocidad

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde aproximadamente 1 taza (235 ml)

1–1½ TAZA (235–355 ML) DE AGUA FRIJOLES PINTOS, ESCURRIDOS

1 LATA DE 15 ONZAS (435 G) DE 1 PIZCA DE PIMIENTA DE CAYENA 1–2 PIZCAS DE COMINO EN POLVO ½ CUCHARADITA DE SAL KOSHER DE TOMATE

1 CUCHARADITA DE CONCENTRADO 2 CUCHARADAS DE ACEITE VEGETAL TROCITOS

½ JALAPEÑO, SIN SEMILLAS, EN ½ CEBOLLA MEDIANA, EN PEDAZOS 2 DIENTES DE AJO

y mucho mejor que las versiones enlatadas!

¡Esta versión casera es fácil de preparar

FRIJOLES REFRITOS

APERITIVOS

• Fibra 4g

• Colesterol 13mg • Sodio 421mg • Calcio 174mg

• Proteínas 7g • Grasa 13g • Grasa saturada 3g Calorías 249 (48% de grasa) • Carbohidratos 25g

Información nutricional por porción (basada en 12 porciones):

guacamole y crema agria. dorado. Servir inmediatamente con salsa picante, esté completamente derretido y ligeramente

5. Meter al horno por 15 minutos, hasta que el queso

encima de los nachos. la velocidad alta (HIGH). Esparcir uniformemente los nachos. Voltear el disco. Rallar el queso, usando usando la velocidad alta (HIGH). Esparcir encima de rebanador medio. Cortar las aceitunas en rodajas,

4. Retirar la cuchilla picadora e instalar el disco

chips y de los frijoles. veces para picar grueso. Esparcir encima de los cebolletas, el jalapeño y los tomates y pulsar 5

3. Instalar la cuchilla picadora en el tazón. Agregar las

Reservar.

2. Esparcir frijoles refritos encima de los chips.

chips en el fondo de la bandeja. bandeja baja con papel de aluminio. Disponer los

1. Precalentar el horno a 375 °F (190°C). Forrar una

Rinde 10–12 porciones

O DE YOGUR NATURAL ½ TAZA (120 ML) DE CREMA AGRIA

(RECETA EN LA PÁGINA 28)

⁄3

TAZA (160 ML) DE GUACAMOLE

EN LA PÁGINA 27)

⁄3

TAZA (160 ML) DE SALSA (RECETA

UNA MEZCLA DE LOS DOS) MONTEREY JACK O CHEDDAR (O 6–8 ONZAS (175–230 G) DE QUESO

NEGRAS DESHUESADAS ¾ TAZA (75 G) DE ACEITUNAS

PERA ½ TAZA (75 G) DE TOMATES DE

CORTADO EN TROCITOS 1 JALAPEÑO, SIN SEMILLAS Y

TROZOS 2–4 CEBOLLETAS ("SCALIONS"), EN

CONTINUACIÓN) REFRITOS (RECETA A ¾ TAZA (150 G) DE FRIJOLES

EL FONDO DE UNA BANDEJA) (SUFICIENTES COMO PARA CUBRIR 1 PAQUETE DE CHIPS DE MAÍZ

sus ingredientes favoritos.

la receta, usando diferentes quesos o sustituyendo

Estos nachos están repletos con los mejores ingredientes. Puede variar

NACHOS DE DIEZ CAPAS

DESAYUNOS Y DESAYUNOS-ALMUERZOS

de picar. Cortar y servir inmediatamente.

8. Retirar el sartén del horno y voltearlo sobre una tabla

20–25 minutos, hasta dorarse. cuajarse. Poner el sartén al horno y hornear durante que el fondo y los lados de la "frittata" empiecen a revolver durante aproximadamente 6 minutos, hasta remanente y el queso Parmesano rallado. Cocer sin encima la mezcla de huevos, la sal/pimienta de cebolla/pimiento, revolver para combinar, y echar

7. Cuando las patatas estén doradas, agregar la mezcla

y que las orillas estén doradas. aproximadamente 6 minutos, hasta que estén suaves sartén y sazonar con sal y pimienta. Saltear durante Secar las patatas con papel absorbente. Colocar en el

6. Agregar la cucharadita de aceite remanente al sartén.

minutos, hasta que esté suave. Reservar. una pizca de sal y de pimienta; saltear durante 6–8 esté caliente, agregar el ajo, la cebolla, el pimiento y oliva y cubrir el fondo del sartén. Cuando el aceite fuego medio. Agregar 2 cucharaditas de aceite de

5. Poner un sartén antiadherente* grande a calentar a

alta (HIGH); reservar. fino. Rallar el queso Parmesano, usando velocidad

4. Retirar el disco rebanador e instalar el disco rallador

and reserve in cold water. (HIGH). Reservar. Slice the potato on High; remove el pimiento en rodajas, usando la velocidad alta instalar el disco rebanador medio. Cortar la cebolla y

3. Sin vaciar el tazón, retirar la cuchilla picadora e

llenado; procesar hasta que esté finamente picado. máquina en HIGH y echar el ajo en la boca de

2. Instalar la cuchilla picadora en el tazón. Encender la

1. Precalentar el horno a 350°F (160°C).

Rinde 10 porciones

• Calcio 73mg • Fibra 1g

• Colesterol 225mg • Sodio 248mg

• Grasa 8g • Grasa saturada 3g

• Carbohidratos 5g • Proteínas 9g Calorías 127 (56% de grasa)

(basada en 10 porciones) Información nutricional por porción:

en el sartén. huevos batidos y poner la mezcla vegetales, revuélvalos con los huevos. Después de saltear los vegetal antes de agregar los deberá engrasarlo con spray *Si no usa un sartén antiadherente,

BATIDOS 12 HUEVOS GRANDES, LIGERAMENTE

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

½ CUCHARADITA DE SAL KOSHER 3 CUCHARADAS DE ACEITE DE OLIVA PARMESANO

1 ONZA (30 G) DE QUESO (RESERVADA EN AGUA FRÍA)

MEDIANA, PELADA Y PARTIDA 1 PATATA "RUSSET" PEQUEÑA A

CUARTOS 1 PIMIENTO ROJO, SIN SEMILLAS, EN

1 CEBOLLA PEQUEÑA, PICADA 2 DIENTES DE AJO

preparada con salchicha italiana desmenuzada.

Las "frittatas" son simples y deliciosas. Esta receta también es muy sabrosa

Y PATATA

"FRITTATA" DE CEBOLLA, PIMIENTO DULCE

DESAYUNOS Y DESAYUNOS-ALMUERZOS

• Colesterol 23mg • Sodio 183mg • Calcio 14mg • Fibra 1g

• Proteínas 3g • Grasa 8g • Grasa saturada 1g Calorías 194 (37% de grasa) • Carbohidratos 28g

Información nutricional por porción:

rejilla. desmoldar y dejar enfriar completamente sobre una

5. Dejar enfriar en el molde durante 5 minutos, y luego

limpio. hora y 15 minutos, hasta que un probador salga

4. Verter la mezcla en el molde y meter al horno por 1

combinar. secos, junto con las frutas secas, y revolver para combinar. Agregar a la mezcla de ingredientes velocidad baja (LOW) durante 5–10 segundos para aceite vegetal, el azúcar y los huevos. Procesar a

3. Volver a instalar la cuchilla picadora y agregar el

ingredientes secos. Revolver. medio. Rallar los calabacines. Reservar, junto con los retirar la cuchilla picadora e instalar el disco rallador procesadora y pulsar 2–3 veces. Sin vaciar el tazón, reservar. Colocar las nueces en el tazón de la segundos. Poner la mezcla en un tazón grande; procesar a velocidad baja (LOW) durante 10 harina, las especias, la sal y el polvo de hornear y

2. Instalar la cuchilla picadora en el tazón. Agregar la

7.5 cm) con spray vegetal. molde de barra de 9x5 x 3 pulgadas (22.5 x 12.5 x

1. Precalentar el horno a 325°F (160°C). Engrasar un

Rinde 16 porciones (una barra de 2 libras/910 g)

AGRIOS SECOS O CEREZAS PASAS ½ TAZA (60 G) DE ARÁNDANOS

2 HUEVOS GRANDES GRANULADO

1 TAZA (200 G) DE AZÚCAR VEGETAL

½ TAZA (120 ML) DE ACEITE 1 CALABACÍN ("ZUCCHINI") GRANDE LIGERAMENTE TOSTADAS

½ TAZA (70 G) DE NUECES, HORNEAR

1 CUCHARADITA DE POLVO DE 1 CUCHARADITA DE SAL KOSHER RALLADA

¼ CUCHARADITA DE NUEZ MOSCADA JAMAICA EN POLVO

¾ CUCHARADITA DE PIMIENTA DE POLVO

1½ CUCHARADITA DE CANELA EN COMÚN

2¼ TAZAS (280 G) DE HARINA SPRAY VEGETAL

Este pan rápido y jugoso es perfecto para el desayuno o como refrigerio.

PAN DE CALABACÍN CON ESPECIAS

DESAYUNOS Y DESAYUNOS-ALMUERZOS

• Colesterol 62mg • Sodio 232mg • Calcio 30mg • Fibra 3g

• Proteínas 6g • Grasa 22g • Grasa saturada 4g Calorías 316 (60% de grasa) • Carbohidratos 27g

Información nutricional por "muffin":

18–20 minutos, hasta que un probador salga limpio.

4. Verter la mezcla en el molde y hornear durante

girasol. Pulse 3 to 4 more times to incorporate. Raspar el tazón y agregar el coco y las semillas de harina/zanahoria y pulsar 3 veces para combinar. segundos para combinar. Agregar la mezcla de procesar a velocidad baja (LOW) durante 5 azúcar rubio, los huevos, el aceite y la vainilla;

3. Volver a instalar la cuchilla picadora y agregar el

secos; reservar. (HIGH). Combinar la mezcla con los ingredientes Rallar las zanahorias, usando la velocidad alta cuchilla picadora e instalar el disco rallador medio. 5 veces para picar. Sin vaciar el tazón, retirar la tazón de la procesadora y pulsar aproximadamente tazón mediano; reservar. Colocar las nueces en el (LOW) durante 10 segundos. Poner la mezcla en un avena y la ralladura y procesar a velocidad baja harina, la sal, el bicarbonato de sodio, la canela, la

2. Instalar la cuchilla picadora en el tazón. Agregar la

molde para muffins con spray vegetal.

1. Precalentar el horno a 350°F (180°C). Engrasar un

Rinde 6 "muffins"

GIRASOL 2 CUCHARADAS DE SEMILLAS DE

SIN AZÚCAR

⁄3

TAZA (35 G) DE COCO RALLADO

NATURAL DE VAINILLA ½ CUCHARADITA DE EXTRACTO

VEGETAL

⁄3

TAZAS (80 ML) DE ACEITE

TEMPERATURA AMBIENTE 2 HUEVOS GRANDES, A

⁄3

TAZA (65 G) DE AZÚCAR RUBIO

2 ZANAHORIAS GRANDES, PELADAS LIGERAMENTE TOSTADAS

⁄3

TAZA (50 G) DE NUECES,

NARANJA ½ CUCHARADITA DE RALLADURA DE

(NO UTILICE AVENA INSTANTÁNEA) ¼ TAZA (30 G) DE COPOS DE AVENA

POLVO ½ CUCHARADITA DE CANELA EN

DE SODIO ½ CUCHARADITA DE BICARBONATO

½ CUCHARADITA DE SAL KOSHER INTEGRAL

⁄3

TAZA (40 G) DE HARINA DE TRIGO

¼ TAZA (30 G) DE HARINA COMÚN SPRAY VEGETAL

Empiece bien su día, con estos "muffíns" repletos con energía y fibras.

"MUFFINS" PARA EL DESAYUNO

RECETAS BÁSICAS

• Sodio 118mg • Calcio 7mg • Fibra 3g

• Grasa 6g • Grasa saturada 1g • Colesterol 0mg Calorías 71 (73% de grasa) • Carbohidratos 4g • Proteínas 1g

Información nutricional por porción (¼ taza/60 ml):

deseada. velocidad alata (HIGH) hasta obtener la consistencia lima y la sal. Pulsar 10–15 veces, y luego procesar a

2. Raspar el tazón. Agregar el aguacate, el jugo de

para picar grueso. ajo, el jalapeño, la cebolleta y el cilantro y pulsar

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde aproximadamente 1 taza (235 ml)

¾ CUCHARADITA DE SAL KOSHER FRESCO

2 CUCHARADAS DE JUGO DE LIMA 2 AGUACATES MADUROS (SIN TALLOS)

1 CUCHARADA DE CILANTRO FRESCO TROZOS

1 CEBOLLETA ("SCALLIONS"), EN TROCITOS

½ JALAPEÑO, SIN SEMILLAS, EN 1 DIENTE DE AJO PEQUEÑO

nachos de diez capas (página 32)!

televisor o servir con quesadillas. ¡También es un componente de nuestros

Nuestro guacamole fresco es perfecto para comer con chips delante del

GUACAMOLE CON TROZOS

RECETAS BÁSICAS

eliminar el exceso de líquido si desea.

hasta obtener la consistencia deseada. sal, los tomates y el jugo de lima; pulsar 8–10 veces, aproximadamente 10 veces para picar. Agregar la cilantro, las cebolletas, el ajo y el jalapeño; pulsar

calientes.

Refrigerar hasta el momento de usar. largas, para combinar. No procesar demasiado. pimienta negra; pulsar 5 veces, usando pulsaciones

5–10 veces para picar. tazón, agregar la mostaza y las alcaparras y pulsar aproximadamente 10 veces para picar. Raspar el chalote, el perejil y el eneldo en el tazón y pulsar

⁄3 tazas (555 ml)

• Sodio 287mg • Calcio 7mg • Fibra 1g

• Grasa 0g • Grasa saturada 0g • Colesterol 0mg Calorías 11 (7% de grasa) • Carbohidratos 2g • Proteínas 0g

Información nutricional por porción (¼ taza/60 ml):

2. Probar y ajustar la sazón al gusto. Colar la salsa para

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde aproximadamente 2 tazas (475 ml)

CUCHARADA DE JUGO DE LIMA

FRESCO 1

PERA 2 TAZAS (300 G) DE TOMATES DE

¾ CUCHARADITA DE SAL KOSHER TROCITOS

1 JALAPEÑO, SIN SEMILLAS, EN 1 DIENTE DE AJO PEQUEÑO 2 CEBOLLAS PEQUEÑAS, EN PEDAZOS ITALIANO FRESCO (SIN TALLOS)

¼ TAZA (15 G) DE CILANTRO

Esta salsa fresca y agridulce es perfecta para servir con chips de maíz

SALSA DE TOMATES

RECIÉN MOLIDA

∕8

CUCHARADITA DE PIMIENTA NEGRA

105mg • Calcio 8mg • Fibra 0g

• Grasa 6g • Grasa saturada 1g • Colesterol 26mg • Sodio Calorías 64 (89% de grasa) • Carbohidratos 1g • Proteínas 1g

Información nutricional por porción (1 cucharada):

2. Agregar la mayonesa, el yogur, el picadillo y la

1. Instalar la cuchilla picadora en el tazón. Colocar el

Cantidad: 2

¼ TAZA (50 G) DE PICADILLO DULCE NATURAL SIN GRASA

½ TAZA (120 ML) DE YOGUR 1¼ TAZA (295 ML) DE MAYONESA ESCURRIDAS

3 CUCHARADAS DE ALCAPARRAS, DIJON

1 CUCHARADA DE MOSTAZA DE 1 CUCHARADA DE ENELDO FRESCO FRESCO (SIN TALLOS)

¼ TAZA (15 G) DE PEREJIL ITALIANO PELADO Y CORTADA EN PEDAZOS

½ CHALOTE MEDIANO A GRANDE,

por yogur griego.

SALSA "RÉMOULADE"

al vapor. Para conseguir una consistencia más espesa, sustituya el yogur

Esta salsa acompaña deliciosamente tanto los mariscos como los vegetales

RECETAS BÁSICAS

• Sodio 239mg • Calcio 16mg • Fibra 1g

• Grasa 1g • Grasa saturada 0g • Colesterol 0mg Calorías 27 (20% de grasa) • Carbohidratos 4g • Proteínas 1g

Información nutricional por porción (¼ taza/60 ml):

cubrir la pizza. ocasionalmente. Dejar enfriar completamente antes de durante 30–40 minutos adicionales, revolviendo Para preparar salsa para pizza, cocer la salsa (sin tapar)

(opcional). Probar y ajustar la sazón al gusto. pimienta negra y las hojuelas de pimienta roja lento durante 30 minutos. Apagar y agregar la Cubrir parcialmente la cacerola y cocer a fuego

5. Cuando la salsa empiece a hervir, reducir el fuego.

tomates, la sal y la albahaca en la cacerola. aproximadamente 8 veces para picar. Colocar los

4. Poner los tomates en el tazón y pulsar

hasta que la mayoría del líquido se haya evaporado. el ajo fragante. Agregar el vino y seguir cociendo el orégano. Saltear hasta que la cebolla esté suave y

3. Una vez caliente, agregar el ajo picado, la cebolla y

aproximadamente 5 veces para picar finamente. llenado. Raspar el tazón y agregar la cebolla. Pulsar máquina en HIGH y echar el ajo en la boca de

2. Instalar la cuchilla picadora en el tazón. Encender la

en una cacerola mediana.

1. Poner el aceite de oliva a calentar a fuego medio,

Rinde aproximadamente 3 tazas (710 ml)

PIMIENTO ROJO ¼ CUCHARADITA DE HOJUELAS DE

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

(10–12 HOJAS) 1 RAMITA DE ALBAHACA FRESCA

½ CUCHARADITA DE SAL KOSHER TOMATES COCIDOS, CON JUGO

1 LATA DE 28 ONZAS (810 G) DE SECO

¼ TAZA (60 ML) DE VINO BLANCO ¾ CUCHARADITA DE ORÉGANO SECO 1 CEBOLLA PEQUEÑA, EN PEDAZOS 4 DIENTES DE AJO 1½ CUCHARADITA DE ACEITE DE OLIVA

durante todo el día. Reducida, es perfecta para preparar pizza.

Esta salsa rápida tiene el mismo sabor que si hubiera cocido a fuego lento

SALSA DE TOMATE CLÁSICA

RECETAS BÁSICAS

• Sodio 74mg • Calcio 40mg • Fibra 0g

• Grasa 8g • Grasa saturada 1g • Colesterol 2mg Calorías 72 (80% de grasa) • Carbohidratos 0g • Proteínas 1g

Información nutricional por porción (1 cucharada):

o bien congelarse. podrá conservarse en el refrigerador durante 5 días, con una película de plástico y refrigerar. El pesto eliminar las burbujas de aire de la superficie. Cubrir o en un recipiente hermético. Darle golpecitos para

2. Para guardar el pesto: ponerlo en un tarro de vidrio

el tazón. aproximadamente 1 minuto para emulsionar. Raspar orificio en el empujador; procesar durante en LOW y agregar el aceite lentamente por el 10–15 veces; raspar el tazón. Encender la máquina 10 veces para picar. Agregar la albahaca y pulsar queso, el ajo y las nueces y pulsar aproximadamente

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde 1¼ taza

DE OLIVA VIRGEN EXTRA ½–

⁄3

TAZA (120–160 ML) DE ACEITE

½ CUCHARADITA DE SAL KOSHER ALBAHACA FRESCA

3 ONZAS (90 G) DE HOJAS DE LIGERAMENTE TOSTADOS

¼ TAZA (35 G) DE PIÑONES, 1 DIENTE DE AJO CUBITOS

REGGIANO PARMIGIANO, EN 2 ONZAS (60 G) DE QUESO

hierbas o nueces en esta receta.

ajustar la cantidad de queso al gusto. Pruebe cualquier combinación de

Esta versión tiene más queso que el pesto tradicional, pero puede

PESTO DE ALBAHACA

RECETAS BÁSICAS

sustituto de huevo sin colesterol. Para preparar mayonesa baja en colesterol, sustituir las yemas con el

intacta, y que evite el contacto entre las yemas o las claras y la cáscara. limpios y debidamente refrigerados de calidad A o AA, con cáscara el riesgo de infección, le aconsejamos que utilice huevos frescos, contaminados con bacterias nocivas, como la salmonella. Para reducir *Advertencia: los huevos crudos y parcialmente cocidos pueden estar

• Sodio 104mg • Calcio 5mg • Fibra 0g

• Grasa 10g • Grasa saturada 1g • Colesterol 41mg Calorías 93 (96% de grasa) • Carbohidratos 0g • Proteínas 1g

(1 cucharada, usando yemas): Información nutricional por porción

cucharada de jugo de limón. cucharadita de sal, ½ cucharadita de mostaza y 1 Si desea una mayonesa más fuerte, agregar ¼

yemas antes de agregar el aceite. eneldo, estragón, albahaca, etc. (hojas solamente) a las taza llena (10 g) de hierbas frescas como perejil,

⁄3

Nota: para preparar mayonesa con hierbas, añadir

VEGETAL ¾ TAZA (175 ML) DE ACEITE

2. Raspar el tazón; probar y ajustar la sazón al gusto.

emulsionada. y seguir procesando hasta que la mezcla esté de oliva lentamente por el orificio en el empujador segundos. Sin apagar la máquina, agregar el aceite procesar a velocidad baja (LOW) durante 30 yemas, la sal, la mostaza, el jugo de limón y el agua;

1 CUCHARADA DE AGUA FRESCO

1 CUCHARADITA DE JUGO DE LIMÓN DIJON

½ CUCHARADITA DE MOSTAZA DE ¾ CUCHARADITA DE SAL KOSHER 4 YEMAS DE HUEVO GRANDE*

1. Instalar la cuchilla picadora en el tazón. Agregar las

Rinde 1 taza (235 ml)

MAYONESA

La mayonesa casera es mucho más sabrosa que la comprada.

RECETAS BÁSICAS

evite el contacto entre las yemas o las claras y la cáscara. debidamente refrigerados de calidad A o AA, con cáscara intacta, y que riesgo de infección, le aconsejamos que utilice huevos frescos, limpios y contaminados con bacterias nocivas, como la salmonella. Para reducir el *Advertencia: los huevos crudos y parcialmente cocidos pueden estar

• Colesterol 24mg • Sodio 60mg • Calcio 4mg • Fibra 0g

• Proteínas 1g • Grasa 10g • Grasa saturada 2g Calorías 91 (95% de grasa) • Carbohidratos 1g

Información nutricional por porción (1 cucharada):

emulsionar. durante aproximadamente 30 segundos para lentamente por el orificio en el empujador; procesar

2. Encender la máquina en LOW y agregar el aceite

combinar. pimienta. Procesar a velocidad alta (HIGH) para de limón, el vinagre, la salsa Worcestershire y la Agregar las anchoas, las yemas, la mostaza, el jugo llenado. procesar hasta que esté finamente picado. máquina en HIGH y echar el ajo en la boca de

1. Instalar la cuchilla picadora en el tazón. Encender la

Rinde 1 taza (235 ml)

OLIVA VIRGEN EXTRA

⁄3

TAZA (160 ML) DE ACEITE DE

RECIÉN MOLIDA ½ CUCHARADITA DE PIMIENTA NEGRA

WORCESTERSHIRE 2 CUCHARADITAS DE SALSA

VINO TINTO 4 CUCHARADITAS DE VINAGRE DE

FRESCO 4 CUCHARADITAS DE JUGO DE LIMÓN

DIJON 2 CUCHARADITAS DE MOSTAZA DE

2 YEMAS DE HUEVO GRANDE* 5 FILETES DE ANCHOA 1–2 DIENTES DE AJO

huevo pasteurizado.

ADEREZO CÉSAR

versión clásica. Si no desea usar huevos frescos, puede usar sustituto de

Existen muchas variaciones de esta receta, pero esta es muy parecida a la

RECETAS BÁSICAS

• Sodio 111mg • Calcio 22mg • Fibra 0g

• Grasa 9g • Grasa saturada 1g • Colesterol 0mg Calorías 91 (88% de grasa) • Carbohidratos 2g • Proteínas 1g

Información nutricional por porción (1 cucharada):

(60 ml) más de agua. Ajustar la sazón al gusto. Si el aderezo parece muy espeso, agregar ¼ taza procesando hasta obtener la consistencia deseada. lentamente por el orificio en el empujador. Seguir

2. Encender la máquina en LOW y agregar el aceite

y la pimienta. taza (60 ml) de agua, el jugo de limón, la miel, la sal Apagar y raspar el tazón. Agregar la salsa Tahini, ¼ llenado. Procesar hasta que esté finamente picado. máquina en HIGH y echar el ajo en la boca de

1. Instalar la cuchilla picadora en el tazón. Encender la

Rinde aproximadamente 1 taza (235 ml)

OLIVA VIRGEN EXTRA ½ TAZA (120 ML) DE ACEITE DE

RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA NEGRA

¾ CUCHARADITA DE SAL KOSHER 1 CUCHARADITA DE MIEL FRESCO

2 CUCHARADAS DE JUGO DE LIMÓN MÁS SI ES NECESARIO)

¼ TAZA (60 ML) DE AGUA (USAR

⁄3

TAZA (80 ML) DE SALSA TAHINI

1 DIENTE DE AJO

aderezar una ensalada de verduras de hoja.

es perfecto para servir con nuestros "falafel" (receta en la página 47) o

de medirla, ya que se separa naturalmente en su tarro. Este aderezo

la mayoría de los supermercados. Cerciórese de mezclar la salsa antes La salsa Tahini (pasta de semillas de sésamo) ahora está disponible en

ADEREZO DE TAHINI

RECETAS BÁSICAS

• Colesterol 0mg • Sodio 91mg • Calcio 1mg • Fibra 0g

• Proteínas 0g • Grasa 11g • Grasa saturada 2g Calorías 106 (82% de grasa) • Carbohidratos 1g

Información nutricional por porción (1 cucharada):

hasta obtener una mezcla homogénea. procesar durante aproximadamente 1½–2 minutos, lentamente por el orificio en el empujador y

2. Sin apagar el aparato, agregar el aceite de oliva

finamente. procesar a velocidad baja (LOW) para picar vinagre, el chalote, la mostaza, la sal y la pimienta;

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde 1 taza (235 ml)

asado; también puede usarse como marinada.

VINAGRETA BÁSICA

• Sodio 105mg • Calcio 11mg • Fibra 2g

• Grasa 10g • Grasa saturada 1g • Colesterol 0mg Calorías 116 (71% de grasa) • Carbohidratos 4g • Proteínas 5g

Información nutricional por porción (1 cucharada):

saladas para obtener un sabor más interesante. cualquier mantequilla de nuez; añada especias dulces o CONSEJO: puede usar este método para preparar

Ajustar la sazón al gusto.

2. Agregar la sal; pulsar 2 ó 3 veces para combinar.

Raspar el tazón de vez en cuando. hasta obtener una mezcla muy suave y aceitosa. baja (LOW) durante aproximadamente 4–5 minutos, maní, pulsar 10 veces, y luego procesar a velocidad

1. Instalar la cuchilla picadora en el tazón. Agregar el

Rinde aproximadamente 1 taza (235 ml)

OLIVA VIRGEN EXTRA ¾ TAZA (175 ML) DE ACEITE DE

BLANCA RECIÉN MOLIDA ¼ CUCHARADITA DE PIMIENTA

½ CUCHARADITA DE SAL KOSHER DIJON

1 CUCHARADITA DE MOSTAZA DE PARTIDO

1 CHALOTE PEQUEÑO, PELADO Y CHAMPAÑA

1½ CUCHARADITA DE VINAGRE DE

Esta vinagreta clásica es ideal para aderezar vegetales crudos o pollo

SAL KOSHER, A SU GUSTO 2 TAZAS (290 G) DE MANÍ TOSTADO

el producto final.

MANTEQUILLA DE MANÍ

Cerciórese de usar nueces sin sal para poder controlar la cantidad de sal en

Le sorprenderá lo fácil que es preparar su propia mantequilla de nuez.

Cuisinart FP-8, FP-8SV Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual