Specifications

14
Nutritional information per ¼-cup serving:
Calories 122 (66% from fat) • carb. 8g • pro. 3g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 248mg
• calc. 32mg • fiber 2g
Black Bean Dip
Makes about 1¾ cup
½ teaspoon olive oil
1 small garlic clove, smashed
½ sweet red bell pepper, chopped into
½-inch dice (about 2 to 3 ounces)
1 16-ounce can black beans
½ teaspoon chipotle peppers
¼ cup fromage blanc
½ teaspoon salt
Attach dispenser tap to the blender collar.
In a small sauté pan, heat the olive oil over
medium heat. Add the garlic clove and
chopped red pepper and sauté for about 5
minutes, until the peppers are slightly
browned. Add contents of pan to the
blender jar along with the black beans,
chipotle pepper, fromage blanc, and salt.
Place cover with blending stick on the
blender jar. Press On, pulse on high 10
times. Blend on high for 15 to 20 seconds.
Once ingredients are puréed, press Off.
Transfer to a small serving bowl. Dip may
be used immediately as a spread for
tortillas and quesadillas or covered with
plastic and refrigerated for an hour to set
up to a more dip-like consistency.
Nutritional information per
1
⁄
4
-cup serving:
Calories 51 (8% from fat) • carb. 10g • pro. 5g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 384mg
• calc. 17mg • fiber 3g
Ancho Chile Sauce
A perfect all-purpose sauce for Mexican dishes.
Makes about 2 cups
6 dried ancho chiles
1 tablespoon olive oil
1 large shallot (about 3 ounces),
roughly chopped
1 garlic clove, chopped
1 jalapeño, seeds removed, roughly
chopped
¾ teaspoon salt
¼ cup white wine
1 cup chicken stock
2 tablespoons honey
1 tablespoon lime juice
Reconstitute chiles: place them in a bowl,
and pour boiling water over them so that
they are completely covered. Invert a plate
to cover bowl, keeping the chiles
submerged. Allow the chiles to sit until they
soften, about 30 minutes to an hour. Once
soft, remove all seeds and stems, and
reserve.
In a 3½-quart sauté pan, heat the olive oil
over medium heat. Add shallot, garlic,
jalapeño, and a small pinch of salt. Stir and
sauté until softened and slightly browned,
about 5 minutes. Stir in reserved chiles and
heat through for about a minute. Stir in
white wine. Scrape any bits that are
clinging to the bottom of the pan. Allow
wine to reduce to almost nothing. Add the
chicken stock, bring to a boil and then
reduce to a simmer for about 10 to 15
minutes.
Place contents of pan into the blender jar
and add remaining salt, honey, and lime
juice.
Place cover with blending stick on the
blender jar. Secure the cover tightly with a
dishtowel and your hand. Press On and
blend on high for 30 to 40 seconds. Press
Off once it is smooth. Serve chile sauce
immediately or keep in refrigerator for up to
a week.
Nutritional information per ¼-cup serving:
Calories 49 (30% from fat) • carb. 7g • pro. 1g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 275mg
• calc. 10mg • fiber 0g
Romesco Sauce
This sauce of Spanish origin is delicious
served with grilled chicken, vegetables,
or even grilled seafood.
Makes about 2 cups
3 tablespoons plus 1 teaspoon extra
virgin olive oil
4 medium tomatoes (about 5 ounces
each), sliced in half
1 large sweet red bell pepper
(about 7 to 8 ounces), sliced in half
1 shallot (about 2 ounces) unpeeled
3 garlic cloves, unpeeled
1 cup white bread cubed
(about 1" cubes, crust removed)
1
⁄
3
cup roasted almonds,
roughly chopped
½ teaspoon paprika
2 tablespoons sherry vinegar
2 tablespoons sherry
¼ cup chicken or vegetable stock
½ teaspoon kosher salt
freshly ground black pepper