Cuisinart CB-18BKSS manual Entrées, Creamy Tomato and RED Pepper Bisque, Ricotta Spinach PIE

Place leeks in a medium bowl and add cold water. Swirl, then let stand for minutes. Lift leeks from the water without disturbing the sand/sediment collected in the bowl; allow to drain completely.

Melt butter in a large Cuisinart® Saucepan over medium heat. Add the drained leeks, onion, and thyme. Let cook until softened, 3 to 5 minutes. Add potatoes, stock, and water; cover and bring to a boil over medium high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

Drain vegetables, reserving cooking liquid. Place vegetables in blender jar. Add 1 cup cooking liquid; return remaining cooking liquid to saucepan. Cover blender jar. Set on Speed 16. Blend until totally smooth, about 30 to 40 seconds. Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add salt, pepper and half-and-half.

Nutritional information per serving:

Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

Variation: Turn this soup into Creamy Watercress Soup by adding

1 bunch watercress, washed and dried. Pick leaves and reserve. Chop stems and measure out 1-1⁄2 cups. Add stems to vegetable mixture when sautéing. Follow recipe as directed. Stir in reserved watercress leaves along with the half-and-half. Serve hot or chilled.

CREAMY TOMATO AND RED PEPPER BISQUE

Makes 8 servings

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

1small onion (4 ounces), peeled and cut into 1 ⁄2 - inch pieces

1rib celery (2 ounces), cleaned and cut into 1 ⁄2 - inch pieces

1carrot (2 ounces), peeled and cut into 1 ⁄2 - inch pieces

2tablespoons white rice

1teaspoon basil

2cups fat-free, low-sodium chicken or vegetable stock

2cans recipe-ready diced tomatoes (15 -1⁄2 oz.) with juice

1⁄2teaspoon kosher salt

1⁄ 8teaspoon white pepper

1⁄2cup half-and-half

Heat the butter and olive oil in a Cuisinart® 3- 3⁄4 quart Saucepan over medium-low heat. Add the onion, celery, and carrot, cover loosely and cook until the vegetables are tender, 8 to 10 minutes. Stir in the rice and basil, cook until rice is opaque, 2 minutes. Stir in the stock and tomatoes. Raise heat and bring to a boil. Lower the heat, cover loosely and simmer over low heat for 20 to 25 minutes. Turn off heat and let stand for 5 minutes.

Strain the solids from the cooking liquid, reserving the cooking liquid and returning it to the saucepan. Place the solids in the blender jar. Add 1 cup of the cooking liquid to the blender jar. Set on Speed 16. Pulse 10 times to chop, then process for 30 to 40 seconds until totally smooth and creamy. Add the salt and pepper; blend 5 seconds longer. Return the blended tomato mixture to the cooking liquid in the saucepan. Heat on medium until it just begins to simmer then add the half-and-half. Do not allow to boil. The soup may be made ahead and reheated – if making ahead, do not add half-and-half until it is reheated.

Nutritional information per serving:

Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g

ENTRÉES

RICOTTA SPINACH PIE

Somewhat like a crustless quiche, Ricotta Spinach Pie can be served

with Rustic Tomato Sauce as a simple supper entrée.

Makes 8 servings

1 teaspoon extra virgin olive oil

1⁄2ounce Asiago cheese, cut into 1⁄ 2 -inch cubes

1⁄2slice white or wheat bread ( 1⁄ 2 ounce) cut into 1 ⁄2 -inch cubes

1⁄2teaspoon dry basil

4large eggs

2cups fresh baby spinach leaves, packed (about 2-1⁄2 ounces), washed and dried

3cups lowfat ricotta cheese

1⁄2teaspoon kosher salt

1⁄2teaspoon freshly ground black or white pepper

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