Cuisinart SPB-6SS manual DRESSINGS, VINAIGRETTES, Marinades, RED Pepper Coulis, Thai Peanut Sauce

2ribs celery, trimmed and cut in 1⁄2-inch pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut in 1-inch pieces

1⁄2 cup dry white wine (such as vermouth)

3 tablespoons tomato paste

3cans (15–ounce) recipe-ready diced tomatoes with juices

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

In a 33⁄4-quart saucepan, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, oregano and basil. Cover loosely and cook until the vegetables are softened, 6–8 minutes. Stir in the roasted red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35–40 minutes, loosely covered. Uncover and simmer for 15–20 minutes longer to thicken. Turn off heat and let sit 5 minutes.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with 1⁄2 cup of the cooking liquid. Cover the blender jar. Select Purée and pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30–40 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pep- per.

Nutritional information per half-cup serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g

sat. fat 0g • chol. 0mg • sod. 194mg

calc. 26mg • fiber 2g

DRESSINGS, VINAIGRETTES, MARINADES

RED PEPPER COULIS

This coulis combines the sweet taste of the red pepper with its roasted counterpart to create a flavor-packed, yet healthy sauce, perfect for grilled vegetables, chicken and seafood.

Makes about 2 cups

2pounds sweet red peppers (approximately 5 medium peppers)

5cloves garlic, unpeeled

1teaspoon unsalted butter

1teaspoon extra virgin olive oil

1shallot (about 1 ounce), finely chopped

2tablespoons white wine

1 cup chicken stock or broth

1⁄4 teaspoon fresh lemon juice

1⁄4 teaspoon kosher salt freshly ground pepper to taste

Preheat oven to 425°F.

Place 2 of the 5 (or half the original amount) peppers on a baking sheet with 5 cloves of garlic. Roast in preheated oven for 15 min- utes. Remove the garlic cloves and place in a small heatproof bowl. Return baking tray to oven and continue roasting peppers for an additional 30 minutes, turning peppers a few times to ensure even browning. When peppers are charred evenly, place in the bowl with the garlic and cover tightly with plastic wrap. Let peppers steam and cool to loosen skins, at least 30 minutes. Once cool, peel the skins and remove seeds

and discard. Reserve cleaned peppers with peeled garlic cloves. (May store the peppers and garlic together in plastic food storage bag overnight in refrigerator). Chop the remaining peppers into 1-inch pieces.

Heat butter and olive oil in a 3-quart sauté pan over medium heat. Add chopped shal- lot and sauté for about 2 minutes, being careful not to pick up any color. Add the chopped raw peppers and stir to coat with oil. Reduce heat to low and cover. Allow peppers to sweat over low heat for about 30 minutes until tender, stirring occasional- ly. Remove lid from pan and increase heat slightly. Add wine and stir until liquid is mostly evaporated, about 2 minutes. Add chicken stock, bring to a simmer and reduce by half, about 5 minutes.

Place the cooked peppers with the reserved roasted peppers (discard garlic or reserve for later use) in the blender jar. Add salt and lemon juice. Select Purée and blend for about 30 seconds. Taste and adjust seasonings to your liking.

Nutritional information per serving (1⁄4 cup):

Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g

THAI PEANUT SAUCE

An addictive sauce, traditionally used for chicken or beef satay – also delicious spooned over steamed rice or sautéed vegetables.

Makes about 1 cup

1serrano chili, seeded and roughly chopped

1 clove garlic

1inch piece of ginger, peeled and roughly chopped

15