Cuisinart TCS-60C manual Spinach Sauce for Steamed Vegetables Chicken or Seafood

SPINACH SAUCE FOR

STEAMED VEGETABLES,

CHICKEN OR SEAFOOD

A light, easy sauce that will enhance your steamed vegetables, our Spinach Sauce is particularly good with Steamed Artichokes rather than the traditional drawn butter or a mayonnaise based sauce. The combination is reminiscent of the popular Spinach Artichoke Dip, but without the high fat and cholesterol. It also makes a great sauce to toss with your choice of steamed vegetables and freshly cooked pasta to make a complete meal.

Makes 1-1/2 cups (375 mL).

Preparation: 10 minutes, + overnight (12 hours) to drain the yogurt.

1cup (250 mL) nonfat plain yogurt (without gelatin)

110-ounce (300g/mL) package frozen chopped spinach, thawed

1/2 ounce (14g/mL) Reggiano Parmesan cheese, cut in 1/2-inch (1.25 cm) pieces

1 – 2 cloves garlic, peeled

8chives, cut into 1-inch (2.5 cm) lengths

1/2 cup (125 mL) well-packed flat parsley leaves

1/4 cup (50 mL) extra virgin olive oil 4 – 6 drops Tabasco® or other

hot sauce

3 – 4 tablespoons (45 mL - 50 mL water (or to taste)

Use a yogurt strainer or line a strainer with a coffee filter 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); squeeze dry and reserve.

Insert the metal blade in the Cuisinart® 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.

Nutritional analysis per tablespoon (15 mL):

Calories 31 (21% from fat) • carbo. 1g • pro. 1g • fat 3g • sat. fat 0g • chol. 1 mg • sod. 20 mg • fiber 0g

SWEET POTATOES WITH FENNEL

Sweet potatoes are a good source of vitamins A & C, and beta carotene.

Makes 6 servings

Preparation: 10 – 15 minutes + 18 minutes steaming time.

6green onions, trimmed and chopped*

12ounces (375g/mL) fresh fennel, trimmed and thickly sliced (1/2-inch/1.25 cm)*, fronds reserved for garnish

1-1/2 pounds (750g) sweet potatoes, cut into 3/4-inch (1.88 cm) wedges

kosher salt and freshly ground pepper to taste

Fill the water reservoir of the steamer.

Arrange the wedged sweet potatoes in the large steamer tray. Steam for 12 – 15 minutes. Turn off and let sit one minute. Add the fennel to the steamer with the sweet potatoes; steam for an additional 8 – 10 minutes. Turn off the steamer and let sit one minute. Transfer the steamed sweet potatoes and fennel to a bowl. Add the reserved green onions. Season to taste with kosher salt and freshly ground pepper. Garnish with reserved fennel fronds to serve.

Steamed Sweet Potatoes with Fennel may be combined with Ginger Dill Sea Bass (4 serving size), page 21, to make a “whole meal.” Arrange the marinated sea bass in the second steamer tray, and add to the steamer at the same time the fennel is added.

*May be done in the Cuisinart® Food Processor. Use metal blade to chop the green onions, and the thick

(6 or 8 mm) slicing disc to slice the fennel.

Nutritional Analysis per serving:

Calories 213 (3% from fat) • carbo. 49g • pro. 4g • fat 1g • sat.fat 0g • chol. 0 mg • sod. 70g • fiber 6g

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