Cuisinart GC-15 manual Grilled Baby Bok Choy, Sushi Rice Cakes

Grilled Baby Bok Choy

This delicious dish pairs well with the Sushi Rice Cakes on page 15.

Serves 2 to 3

Marinade:

½jalapeño, seeded

1half-inch piece of ginger, peeled

3tablespoons ketchup

1½ tablespoons fish sauce

½ tablespoon soy sauce

½ tablespoon brown sugar

½ tablespoon fresh lime juice

1teaspoon vegetable oil Bok Choy:

8to 12 ounces baby bok choy, cut in half vertically and rinsed well, then cut Into 3 to 4 pieces vertically (so the core keeps the bok choy together)

1.Prepare the marinade first by putting the jalapeño and ginger into the work bowl of the Cuisinart® Mini Prep Food Processor.. Pulse to finely chop.. Add ketchup, fish sauce, soy sauce, brown sugar, lime juice and oil and pulse so that all ingredients are combined..

2.Pour marinade over bok choy and stir to mix.. Let bok choy marinate for about 10 minutes..

3.While bok choy is marinating preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium..

4.After the 10 minutes has elapsed, place the bok choy on the Grill cut side down.. Grill 10 to 12 minutes per side, until Grill marks are visible and bok choy is cooked through..

5.Pour any remaining marinade over Grilled bok choy and serve..

Nutritional Information per serving:

Calories 54 (26% from fat) • carb. 10g • pro. 1g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 965mg • calc. 76mg • fiber 1g

Sushi Rice Cakes

Makes 8 cakes

2 tablespoons rice vinegar

1tablespoon granulated sugar

½ teaspoon kosher salt

2cups cooked sushi rice

(cooked from about ¾ cups rice), warm

¼teaspoon sesame oil

½teaspoon chopped ginger

1 green onion, finely chopped

1 teaspoon vegetable oil

1.Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle plate, to Medium..

2.Put the rice vinegar, sugar and salt into a small saucepan.. Heat just until salt and sugar are dissolved.. Once dissolved, pour mixture over warm rice and mix together well.. Stir sesame oil, ginger and green onions into rice..

3.Divide rice evenly into 8 separate mounds using a ¼-cup measuring cup.. With slightly dampened hands, form each into a flattened, round disc..

4.Rub the vegetable oil evenly over the griddle plates.. Place rice cakes on the griddle and brown each side, about 8 to 10 minutes per side..

5.Serve with Grilled bok choy (see page 15) or serve alongside a soy dipping sauce..

Nutritional Information per cake:

Calories 66 (2% from fat) • carb. 16g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 146mg • calc. 1mg • fiber 0g