Cuisinart CBT-500C manual Rustic Tomato Sauce, Basic Vinaigrette

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

Preheat oven to 350°F (175°C). Use a pastry brush to coat a 10" deep dish pie plate with olive oil and set aside. Place Asiago cheese cubes in blender jar; cover blender jar. Set on Low and Pulse 10 to 12 times to grind the cheese. Remove and reserve. Place bread cubes in blender jar, pulse 5 to 10 times to grind; add basil, blend for 5 seconds. Remove and reserve.

Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the blender jar. Set on Low and Pulse 10 times, then blend for 15 seconds; use a spatula to scrape the sides of the blender jar. Blend for an additional 15 to 20 seconds. Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the reserved breadcrumbs. Bake in the preheated 350°F (175°C) oven for 45 to 50 minutes, until the custard is set and the pie is puffed. Remove and let rest for 5 to 10 minutes. Cut into wedges to serve. Top with Rustic Tomato Sauce, below.

Nutritional information per serving:

Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g

SAUCES/DRESSINGS

RUSTIC TOMATO SAUCE

Healthy and delicious at the same time!

Makes about 8 cups (2 L)

1 tablespoon (15 ml) extra virgin olive oil

1onion (8 ounces), peeled and cut in 1/2" (1.3 cm) pieces

2carrots (4 ounces), peeled and cut in 1/2" (1.3 cm) pieces

2ribs celery, trimmed and cut in 1/2" (1.3 cm) pieces

4 cloves garlic, peeled

1teaspoon (5 ml) dried oregano

1teaspoon (5 ml) dried basil

4roasted red bell peppers, cut in 1" (2.5 cm) pieces

1/2 cup (125 ml) dry white wine (such as vermouth)

2tablespoons (30 ml) tomato paste

3cans (15-ounce) recipe ready diced tomatoes with juices

1/2 teaspoon (2 ml) kosher salt

1/4 teaspoon (1 ml) freshly ground black pepper

In a Cuisinart® 33⁄4-quart (3.5 L) Saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil.

Cover loosely and cook until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with 1/2 cup (125 ml) of the cooking liquid. Cover the blender jar. Set on Low and Pulse 10 times to chop. Use a plas- tic spatula to scrape the sides of the blender jar. Blend for 20 to 30 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medi- um low heat. Add salt and pepper.

Nutritional information per half cup serving: Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a

crisp green salad.

Makes about 1-1/2 cups (375 ml), can be doubled

1clove garlic, peeled

2tablespoons (30 ml) Dijon-style mustard

1/2 cup (125 ml) wine vinegar

1 teaspoon (5 ml) kosher salt

1/2 teaspoon (2 ml) freshly ground pepper

2/3 cup (165 ml) extra virgin olive oil 2/3 cup (165 ml) vegetable oil

Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend for 10 to 15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until completely emulsified.

You may change the Basic Vinaigrette by changing the flavour of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette.

Add fresh herbs, sun-dried tomatoes, or pesto for other flavour changes.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

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