Cuisinart SB-5600 manual Rustic Tomato Sauce, Red Pepper Coulis

¼cup raisins

1teaspoon granulated sugar

2tablespoons unsweetened cocoa

Heat the olive oil in a 3½-quart sauté pan over medium heat. Add the diced onions and sauté gently until the onions are soft and translucent, about 5 to 8 minutes. Turn heat to low and add chopped garlic, stir until coated with oil and fragrant. Add the chili powder, cinnamon, cumin, coriander, and salt. Stir until the spices are well distributed and the onions and garlic are coated, about 1 minute.

Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add the green chiles, diced tomatoes, chicken stock, raisins, sugar, and cocoa. Stir and allow to simmer over low heat for about 45 minutes.

Place all ingredients in the blender jar. Blend on Purée for about 40 seconds until completely homogenous. Use immediately or keep in refrigerator in an airtight container for up to one week.

Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or add leftover shredded turkey or chicken to Mole Sauce, heat through, and serve over rice with garnishes of diced avocado and shredded Monterey Jack cheese.

Nutritional information per 1/3-cup serving:

Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g

• sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g

Rustic Tomato Sauce

This is a great basic tomato sauce that is ready in less than an hour.

Makes about 8 cups

1tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut into ½-inch pieces

2 carrots (4 ounces), peeled and cut into ½-inch pieces

2 ribs celery, trimmed and cut into ½-inch pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

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

½ cup dry white wine (such as vermouth)

2 tablespoons tomato paste

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

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, and basil. Cover loosely and cook until the

vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 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 ½ cup of the cooking liquid. Cover the blender jar. Select Liquefy and press Pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30 to 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 pepper.

Nutritional information per ½-cup serving:

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

• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

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

1 shallot (about 1 ounce)

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

2 tablespoons white wine

1 cup chicken stock or broth

¼ teaspoon fresh lemon juice

¼ 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 minutes. 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 cool and steam 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

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