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Resumen del manual
You may add other flavors such as crushed or roasted garlic, chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey or lemon juice. Makes 1 cup 1/4 cup wine vinegar 1 tablespoon Dijon mustard 3/4 cup salad or olive oil kosher salt and freshly ground pepper to taste Place all ingredients in the mixing container. Place hand blender, fitted with the metal blending blade, into the beaker. Turn On and blend using a gentle up-and-down motion until combined, about 10 to 15 seconds. Remove charger handle from hand blender. Keep unused portions in an airtight container in the refrigerator up to 2 weeks. Nutritional analysis per tablespoon: Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g BLUE CHEESE DIP/DRESSING Use as a dressing for crispy, chilled greens or as a dip for celery when serving “Buffalo Wings.” Makes about 1 cup 1/2 cup lowfat mayonnaise 1/3 cup fat free plain yogurt 1/2 cup crumbled blue cheese (about 2 ounces) 1 tablespoon dehydrated onion flakes 1 teaspoon cider vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Place all ingredients in the mixing beaker. Place hand blender, fitted with the metal blending blade, into the beaker. Turn ON and blend using a gentle up-and-down motion until blended and creamy, about 20 to 30 seconds. Remove charger handle from hand blender. Cover and chill for 30 minutes before serving to allow flavors to blend. Nutritional information per tablespoon: Calories 37 (78% from fat) • carb. 1g • pro. 1g • fat 3g • sat. fat 1g • chol. 6mg • sod. 116mg • calc. 27mg • fiber 0g RUSTIC TOMATO SAUCE Makes about 5 cups 2 teaspoons extra virgin olive oil 1 onion (5 – 6 ounce), peeled and cut in 1/2-inch pieces 1 carrot (2 ounce), peeled and cut in 1/2-inch pieces 1 rib celery, trimmed and cut in 1/2-inch pieces 2 cloves garlic, peeled 1 teaspoon dried basil 1 roasted red bell pepper, cut in 1-inch pieces 1/3 cup dry white wine (such as vermouth) 2 tablespoons tomato paste 2 15-ounce cans recipe ready-diced tomatoes with juices 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper In a Cuisinart ® 2-3/4 quart Saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil. Cover loosely and cook until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Remove pan from heat and let stand 5 minutes. Insert the hand blender fitted with the metal blending blade, and using a gentle up-and-down motion, process the sauce until well blended, about 60 to 90 seconds. Process for shorter time if a more textured sauce is preferred. Remove the charger handle from the hand blender. Nutritional analysis per half cup serving: Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g YUKON GOLD AND ROASTED GARLIC Makes eight cups ( 8 servings) 1 ounce peeled garlic cloves (8 – 12 cloves) 2 teaspoons extra virgin olive oil 1/2 tablespoon unsalted butter 1 medium onion (5 ounces), peeled, cut in 1/2-inch pieces 1 carrot ( 2 ounces), peeled, cut in 1/2-inch pieces 1 rib celery (2 ounces), peeled, cut in 1/2-inch pieces 3-1/2 cups fat free, low-sodium chicken or vegetable stock 2 cups water 2 pounds Yukon gold potatoes*, peeled, cut in 1/2 -inch slices 1 teaspoon herbs de Provence 1/2 cup evaporated fat free milk or half-and-half 1 teaspoon kosher salt 1/ 2 teaspoon ground white pepper Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. ( Garlic may be done ahead, and will keep in a resealable container for 5 days in the refrigerator.) While the garlic is roasting, heat remaining olive oil with butter in a Cuisinart ® 3-3/4 quart Saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbs de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let sit for 2 to 3 minutes. Insert the hand blender and process using a gentle up-and-down motion, moving the blender slowly throughout the saucepan until well combined, smooth, and without any visible pieces of vegetables remaining, about 1 to 2 minutes. Add half-and half, salt and pepper. Insert the hand blender and process for an additional 30 to 40 seconds. Remove charger handle from hand blender. Serve hot. Garnish with chopped fresh parsley if desired. Nutritiona...