Operating instructions

16 17
Tip: As a marinade, use about 1 tablespoon (15 ml) of marinade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks, may be placed in a resealable freezer weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook.
SPINACH DIPPING SAUCE
Makes about 1½ cups (375 ml)
Preparation: 10 minutes, plus overnight to drain the yogurt.
1 cup (250 ml) non-fat plain yogurt
(without gelatin)
1 10-ounce (284 g) package frozen chopped
spinach, thawed
½ ounce (14 g) Reggiano Parmesan cheese,
cut in ½-inch (1.25 cm) pieces
1 – 2 cloves garlic, peeled 8 chives, cut into 1-inch (2.5 cm) lengths ½ cup (125 ml) well-packed at parsley
leaves
¼ cup (50 ml) extra virgin olive oil 4 – 6 drops Tabasco
®
or other hot sauce
3 – 4 tablespoons (45-50 ml) water (or to taste)
Use a yogurt strainer or line a strainer with a coffee lter or cheesecloth to strain the yogurt overnight to remove the whey. The yogurt will thicken and lose about half its volume – discard the whey. Place the thawed spinach in a clean tea towel (use a dark or old towel; it will stain), and squeeze dry and reserve. Insert the metal blade in the Cuisinart
TM
Food
Processor. With the machine running, drop the cheese and garlic through the small feed tube; process 15 – 20 seconds to chop. Add the chives, parsley, drained yogurt and spinach; process to combine, 45 seconds. Scrape the work bowl. With the machine running, add the olive oil through the small feed tube in a steady stream. Scrape the work bowl. Add the hot sauce, then the water and process to blend, about 20 – 30 seconds. The sauce will be thick; if you wish a thinner sauce, add more water a little at a time to taste. Use the sauce for steamed vegetables, or to spread on steamed chicken or seafood.
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Makes about ¾ cup (175 ml)
Preparation: 5 minutes or less
1 clove garlic, peeled ½ teaspoon (2 ml) basil 1 large roasted red pepper (may be from a
jar; drain), cut in 1-inch (2.5 cm) pieces
4 oil packed sun-dried tomatoes, drained of
excess oil
1 teaspoon (5 ml) balsamic vinegar 2 ounces (56 g) lowfat cream cheese,
cut in ½-inch (1.25 cm) pieces
2 tablespoons (30 ml) lowfat sour cream
Insert the blade (sharp side) in the Chopper Grinder Prep Bowl. Place the garlic and basil in the Prep Bowl; set on Speed 4 and pulse 10 times to chop. Scrape the Prep Bowl. Add the roasted red pepper, sun-dried tomatoes and balsamic vinegar; process to chop, 10 seconds. Let blade stop, then process for 10 seconds. Add the cream cheese and sour cream. Pulse to combine, 10 times, then process until smooth, 10 to 15 seconds. Scrape Prep Bowl and process for 10 seconds longer. Transfer to a bowl, cover tightly and refrigerate at least 30 minutes before serving, to allow avours to blend. May be covered and refrigerated for up to 5 days.
OLIVE TAPENADE AÏOLI
Makes about
2
⁄3
cup (150 ml)
1 clove garlic, peeled 12 pitted Kalamata olives (drained if in brine) 1 teaspoon (5 ml) fresh lemon juice 1 teaspoon (5 ml) drained capers ½ teaspoon (2 ml) anchovy paste ½ teaspoon (2 ml) Dijon-style mustard ½ teaspoon (2 ml) herbs de Provence 

cup (75 ml) reduced fat mayonnaise
Place the garlic in the work bowl of a Cuisinart
TM
MiniPrep
®
Food Processor or MiniPrep
®
Plus Food
Processor and pulse 5 times to chop. Scrape the
work bowl. Add the olives, lemon juice, capers, anchovy paste, mustard, and herbs de Provence. Pulse to chop, 5 times, then process until a paste is formed, about 30 seconds, scraping the sides of the work bowl as necessary. Add the mayonnaise and pulse to mix in. Cover and allow the mixture to stand while the artichokes steam. The Olive Tapenade Aioli may be made a day ahead. Keep refrigerated until ready to use.
TZATZIKI SAUCE
Makes about
2
⁄3
cup (150 ml)
1 quart (1 L) fat free or regular plain yogurt,
drained*
1 cucumber (preferably English hothouse) 1 clove garlic, peeled 3 tablespoons (45 ml) dill weed 3 tablespoons (45 ml) mint leaves 1 tablespoon (15 ml) fresh oregano leaves 2 tablespoons (30 ml) juice Salt and pepper to taste
Insert medium (4mm) shredding disc in Cuisinart
TM
Food Processor. Trim cucumber to
t large feed tube, but do not peel. Use medium pressure to shred. Remove and reserve. Insert metal blade. Place garlic, dill, mint, and oregano in work bowl and process to chop, 5 seconds. Scrape work bowl and add drained yogurt; process to blend, 10 seconds. Scrape work bowl. Add shredded cucumber and lemon juice; pulse to blend, 5 – 10 times. Season to taste with salt and pepper. Cover and refrigerate sauce for 30 minutes or longer to allow avours to blend. *To Drain Yogurt: Place yogurt in a yogurt strainer or a mesh strainer lined with a coffee lter. Place over a bowl and allow whey to drain from yogurt until yogurt is thickened. Discard whey. Refrigerate yogurt and use as a spread or to make sauces.
APRICOT MUSTARD
Makes
2
⁄3
cup (150 ml)


cup (75 ml) good quality apricot preserves


cup (75 ml) Dijon-style mustard, smooth
or grainy
Place apricot preserves and Dijon-style mustard in work bowl of Cuisinart
TM
Mini-Prep
®
Chopper
and process on Chop until smooth and homogenous.
CRANBERRY MUSTARD
Makes
2
⁄3
cup (150 ml)


cup (75 ml) good quality whole berry
cranberry sauce


cup (75 ml) Dijon-style mustard, smooth
Place cranberry sauce and Dijon-style mustard in work bowl of Cuisinart
TM
Mini-Prep
®
Chopper and
process on Chop until smooth and homogenous.
HORSERADISH MUSTARD SAUCE
Makes about
2
⁄3
cup (150 ml)
½ cup (125 ml) Dijon-style mustard 2 tablespoons (30 ml) prepared horseradish 1 tablespoon (15 ml) honey
Place mustard, horseradish, and honey in work bowl of Cuisinart
TM
Mini-Prep
®
Chopper and
process on Chop until smooth and homogenous.