Cuisinart BFP-703A manual Batters, Puréed Peaches, Chicken With Noodles, Buttermilk Pancakes

PURÉED PEACHES

Makes nine 60ml servings

4medium peaches, peeled, pits removed, cut into 2.5cm pieces

1/2 cup water

Place peaches in a steamer basket in a medium saucepan. Add enough water to be 2.5cm deep in pan. Cover tightly, and bring to boil

over medium-high heat. Steam until peaches are soft but not mushy, about 4-5 minutes. Replenish water if necessary during steaming.

Place water and steamed peaches in blender jar in that order. Place cover on blender jar. Turn blender ON and blend on purée until smooth, about 15-20 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender ON and blend on purée for an additional 10-15 seconds. Turn blender off. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving:

Calories 25 (0% from fat) • carbo. 6g

•prot. 0g • fat 0g • sat. fat 0g

•chol. 0mg • sod. 0mg

CHICKEN WITH

NOODLES

Makes twenty 60ml servings

1225g boneless, skinless chicken breast, cut into 2.5cm pieces

1-1/2 cups reduced-sodium chicken broth

1/2 cup egg pastina 1/2 cup frozen peas

Place chicken, broth, pastina and peas in a medium saucepan. Cover; bring to boil over medium-high heat. Reduce heat to low, and simmer, partially covered, until chicken is cooked and pastina is soft but not mushy, about 8-9 minutes. Remove from heat, and cool for 5 minutes.

Place chicken mixture in blender jar. Place cover on blender jar. Turn blender on and blend on purée until smooth, about 30 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and continue blending on purée for 30 seconds longer. Turn blender off. Store in an airtight container in the refrigerator for up to 1 week, or freeze in individual portions for up to

2 months.

Note: For a thinner consistency, add 1-2 tablespoons of milk.

Nutritional analysis per serving:

Calories 24 (0% from fat) • carbo. 3g

•prot. 3g • fat 0g • sat. fat 0g

•chol. 7mg • sod. 17mg

Batters

BUTTERMILK PANCAKES

Makes sixteen 10cm pancakes

1-1/2 cups buttermilk

2large eggs

1-1/4 cups all-purpose flour

3tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Cooking spray

Place first eight ingredients, in order listed, in blender jar (not vegetable oil cooking spray). Place cover on blender jar. Turn blender on and blend on purée for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and blend on purée for an additional 15-20 seconds. Turn blender off.

Coat a large nonstick skillet or griddle with cooking spray, and heat over medium heat. Pour batter into 10cm pancakes. When they start to bubble, turn and brown the other side, about 45 seconds. Repeat with remaining batter, coating skillet with cooking spray as necessary.

Nutritional analysis per pancake:

Calories 75 (36% from fat) • carbo. 9g

•prot. 3g • fat 3g • sat. fat 1g

• chol. 27mg • sod. 168mg

CUISINART CRÊPES

Makes sixteen crêpes (about 20cm diameter)

1-2/3 cups warm water

3tablespoons softened butter, in 2.5cm pieces

1cup all-purpose flour

3 large eggs

1teaspoon vanilla extract 1/2 teaspoon salt Cooking spray

Place first six ingredients, in order listed, into blender jar (not cooking spray). Place cover on blender jar. Turn blender ON and blend on mix for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender ON and continue blending on mix until smooth, about 5-10 seconds. Turn blender off.

Refrigerate in a covered container for

2 hours before using. Store in an airtight container in the refrigerator for up to

2 days. Stir well before using.

Coat a 24cm nonstick skillet with cooking spray, and place over medium heat. Pour 3 tablespoons batter into skillet, and swirl to coat bottom of the pan evenly with a thin film. Cook about 1 minute on each side, or until lightly browned.

Reserve crêpes. Repeat with remaining batter, coating pan with cooking spray as necessary.

Serve with creamed chicken, fresh berries or sautéed apples.

Nutritional analysis per crêpe:

Calories 59 (46% from fat) • carbo. 6g

•prot. 2g • fat 3g • sat. fat 2g

•chol. 46mg • sod. 107mg

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