Cuisinart CBT-500C manual Wasabi Ginger SAUCE/MARINADE, Cajun Creole Spice Blend

WASABI GINGER

SAUCE/MARINADE

Use this versatile sauce as a marinade for meats and seafood, a dressing for salads, or a dipping sauce for potstickers, dumplings or

Mongolian Hot Pot.

Makes about 2 cups (500 ml)

1/2 ounce (14 g) fresh ginger, peeled, cut in 1/2" (1.3 cm) or smaller pieces

1small shallot (1/2 ounce), peeled,

cut in 1/2" (1.3 cm) or smaller pieces

1 clove garlic, peeled

3/4 cup (180 ml) mirin or rice wine*

3/4 cup (180 ml) low-sodium soy or tamari sauce

1/4 cup (60 ml) seasoned rice or wine vinegar

2 tablespoons (30 ml) dark molasses

2tablespoons (30 ml) prepared wasabi paste*

1tablespoon (15 ml) brown sugar, packed

1tablespoon (15 ml) Asian sesame oil (toasted sesame oil)

2teaspoons (10 ml) powdered ginger

1/2 teaspoon (2 ml) freshly ground black pepper

Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; Pulse 5 times. Scrape sides of jar; Pulse 5 times. Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using to allow flavors to develop. Unused portions may be refrigerated for up to a week, stir before using.

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Tip: Use about 1 tablespoon (15 ml) of mari- nade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks, may be placed in a resealable freezer weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook.

Nutritional analysis per tablespoon:

Calories 22 (18% from fat) • carb. 3g • pro. 0g • fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg • calc. 14mg • fiber 0g

CAJUN CREOLE SPICE BLEND

Our Cajun Creole Spice Blend is a comparable alternative to purchased spice mixtures, but much fresher and economical. Adjust the spiciness to taste with the amount of cayenne used.

Makes about 1/2 cup (125 ml)

2teaspoons (10 ml) coriander seed

1teaspoon (5 ml) mustard seed 1/2 teaspoon (2 ml) celery seed

1/2 teaspoon (2 ml) white peppercorns 1/2 teaspoon (2 ml) black peppercorns

1bay leaf, roughly broken

3tablespoons (45 ml) sweet paprika

1tablespoon (15 ml) kosher salt 1/2 tablespoon (8 ml) sugar

2teaspoons (10 ml) dried minced garlic

2 teaspoons (10 ml) minced dry onions

1-2 teaspoons (5-10 ml) cayenne pepper, to taste

2 teaspoons (10 ml) dry oregano

1teaspoon (5 ml) dry thyme leaves

1teaspoon (5 ml) dry basil 1/2 teaspoon (2 ml) dry rosemary 1/2 teaspoon (2 ml) ground allspice

Place the coriander seed, mustard seed, celery seed, both peppercorns, and bay leaf in the blender jar. Cover jar and set on Low. Blend until seeds are finely ground, 10 to 15 seconds. Add the remaining ingredients and blend until no signs of the bay leaf are visible, about 20 to 30 seconds.

Use as a rub for meat, poultry, or seafood before sautéing, roasting or grilling, or add as a seasoning to rice or dressing to brighten up flavors.

Nutritional analysis per tablespoon:

Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g

DESSERTS/

SWEET SAUCES

COOKIE CRUST PUMPKIN PIE

The traditional holiday favourite is made is a cookie crumb crust for a crunchy change.

Makes 12 servings

Crust:

2/3 cup (165 ml) pecan halves

45vanilla wafers (may use reduced fat) 1/3 cup (80 ml) unsalted butter, melted

Pumpkin Filling:

2 large eggs

1/2 cup (125 ml) brown sugar

17