Cuisinart CBT-500C manual Creamy Tomato RED Pepper Bisque, Perfect Popovers, Ricotta Spinach PIE

CREAMY TOMATO &

RED PEPPER BISQUE

Creamy tomato soup that is special enough for

any occasion.

Makes 8 servings

1 teaspoon (5 ml) unsalted butter

1 teaspoon (5 ml) extra virgin olive oil

1small onion (4 ounces), peeled, cut in 1/2" (1.3 cm) pieces

1rib celery (2 ounces/57 g), cleaned, cut in 1/2" (1.3 cm) pieces

1carrot (2 ounces/57 g), peeled, cut in 1/2" (1.3 cm) pieces

2tablespoons (30 ml) white rice

1teaspoon (5 ml) basil

2cups (500 ml) fat free, low-sodium chicken or vegetable stock

2cans recipe ready diced tomatoes (151⁄2 oz.) with juices

2roasted red peppers, seeded 1/2 teaspoon (2 ml) kosher salt 1/8 teaspoon (0.5 ml) white pepper 1/2 cup (125 ml) half-and-half

Heat the butter and olive oil in a Cuisinart®

33⁄4-quart (3.5 L) Saucepan over medium low heat. Add the onion, celery, and carrot, cover loosely and cook until the vegetables are tender, 8-10 minutes. Stir in the rice, basil and oregano, 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 20-25 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 (250 ml) of the cooking liquid to the blender jar. Set on High. Pulse 10 times to chop, then process for 30 to 40 seconds until totally smooth and creamy. Add the salt, 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

PERFECT POPOVERS

Impress your guests with these deceivingly simple popovers that are mixed in a matter of seconds in your Cuisinart® Blender. Our 50 ounce blender is large enough that you may increase this recipe by 50 percent to make a larger batch.

Makes 18 popovers

6 large eggs

2 cups (500 ml) all-purpose flour

2cups (500 ml) evaporated fat free milk, not reconstituted

1/2 teaspoon (2 ml) kosher salt

5tablespoons (75 ml) unsalted butter, melted

Preheat oven to 375°F (190°C). Thoroughly coat eighteen 1/2-cup (125 ml) popover, cus- tard, or muffin cups with cooking spray or melted butter. Place the eggs, flour, milk and salt in the blender jar in the order listed; cover blender jar. Set on Low. Blend for 10 sec- onds. Scrape the sides of the jar if needed.

With the blender running, add the melted but- ter in a steady stream and blend for 10 sec- onds. Let batter rest for 10 to 15 minutes.

Divide the batter evenly among the prepared pans. Bake in the preheated oven until puffy and nicely browned, about 40 minutes. Use a cake tester to pierce each popover several times and bake for an additional 5 minutes. Remove from oven, loosen from pans with a thin bladed knife and gently lift out. Serve hot.

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g •

fat 5g • sat. fat 3g • chol. 79mg • sod. 91mg •

calc. 93mg • fiber 0g

For Pesto Popovers: Add 1/2 cup (125 ml) prepared pesto (page 16) to the batter. Bake as directed.

RICOTTA SPINACH PIE

Somewhat like a crustless quiche, serve Ricotta Spinach Pie with Rustic Tomato Sauce for a simple supper entrée.

Makes 8 servings

1 teaspoon (5 ml) extra virgin olive oil

1/2 ounce Asiago cheese,

cut into 1/2" (1.3 cm) cubes

1/2 slice white or wheat bread

(1/2 ounce) cut into 1/2" (1.3 cm) cubes

1/2 teaspoon (2 ml) dry basil

4 large eggs

2cups (500 ml) fresh baby spinach leaves, packed (about 21⁄2 ounces), washed & dried

3cups (750 ml) lowfat ricotta cheese 1/2 teaspoon (2 ml) kosher salt

14