Cuisinart CSB-77C Makes 21⁄2 cups 625 ml Tablespoon 15 ml olive oil, Cup 50 ml chicken stock

Simmer for about 25 minutes or until the vegetables are very soft.

Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 45–50 seconds. Add lemon juice. Taste and adjust seasoning accordingly.

Nutritional information per 1/2 cup (125 ml) serving: Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g

SWEET RED PEPPER COULIS

This multipurpose sauce is great for chicken,

fish, crab cakes, and pastas

Makes 21⁄2 cups (625 ml)

1	tablespoon (15 ml) olive oil
1	medium yellow onion, peeled, roughly chopped
6	cloves of garlic, peeled and smashed

3medium red peppers [about 6 ounces (175 g) each], roughly chopped

1⁄2	teaspoon (2 ml) kosher salt
1⁄4	teaspoon (1 ml) freshly ground pepper
1⁄4	cup (50 ml) dry white wine
1⁄4	cup (50 ml) chicken stock

Heat the olive oil in a 21⁄2 - quart (2.3 L) saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, and pepper and stir to coat. Reduce heat to low, cover loosely and “sweat” slowly until softened for about 15–20 minutes. Take care that the vegetables do not pick up any colour.

When vegetables are soft, add wine and increase the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon

(15 ml) remains. Add stock and bring to a boil. Reduce heat to medium low and simmer for about 10 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are smooth and well combined, about 50–60 seconds.

Nutritional information per 1/2 cup (125 ml) serving: Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fiber 1g

GREEN CHILE SAUCE

This sauce is excellent served with your favourite Mexican dish–or use

it as a base for a delicious southwestern stew.

Makes 21⁄4 cups (550 ml)

11⁄2	pounds (750 g) Anaheim or green New Mexican chiles
1	small onion [approximately 31⁄4 ounce (90 g)], cut into quarters
1	large garlic clove, peeled

1jalapeño pepper [approximately 1⁄2 ounce (14 g)], cut in half, seeds and stem removed

1	tablespoon (15 ml) unsalted butter
1	tablespoon (15 ml) flour
11⁄2	cups (375 ml) chicken stock
3⁄4	teaspoon (4 ml) kosher salt

Preheat oven to 450°F (230°C). Place peppers on a baking sheet and roast until very dark and skin is coming away from the pepper, about

30 minutes. Place roasted peppers in a mixing bowl and cover with plastic wrap in order for the skins to loosen about 15 minutes.

Insert the blade assembly in the prep bowl. Place the onion, garlic, and jalapeño in the prep bowl and pulse approximately 8 times to a rough chop.

Peel the cooled peppers, discarding all skin, seeds, and stems. Place in prep bowl and pulse 6 times to chop.

Place a 31⁄2 quart (3.3 L) sauté pan over medium heat and add the butter. Add the onion, garlic and jalapeño mixture and sauté for about 4–5 minutes and soft. Stir in chopped chiles and cook for another minute. Add flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 40–60 seconds, until the sauce reaches desired consistency.

Nutritional information per 1/4 cup (50 ml) serving: Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g

GARDEN VEGETABLE TOMATO SAUCE

A fresh and healthy pasta sauce that is excellent served with whole-wheat pasta and topped with crumbled feta cheese.

Makes 4 cups (1 L)

1 tablespoon (15 ml) olive oil

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