Cuisinart CBT-500FPC manual Perfect Popovers, Roasted Garlic Hummus, Makes 18 popovers

1⁄2

1⁄4

2

1⁄2

2

1teaspoon (5 ml) basil

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

2cans recipe-ready diced tomatoes [151⁄2 oz. (465 ml)] 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 and basil; cook until rice is opaque, 2 minutes. Stir in the stock, tomatoes and roasted red peppers. 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 to Pulse. Press High 10 times to chop, then turn to On and process for 30-40 seconds on High 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 soup 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

Makes 18 popovers

6 large eggs

2 cups (500 ml) all-purpose flour

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

1⁄2 teaspoon (2 ml) kosher salt

5 tablespoons (75 ml) unsalted butter, melted

Preheat oven to 375°F (190°C). Thoroughly coat eighteen 1⁄2-cup (125 ml) popover, custard, 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. Turn blender On. Press Low and blend for

10 seconds. Scrape the sides of the jar if needed. With the blender running, add the melted butter in a steady stream and blend for 10 seconds. 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-blade 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 24) to the batter. Bake as directed.

ROASTED GARLIC HUMMUS

Makes about 21⁄3 cups (575 ml)

2tablespoons (30 ml) Italian parsley leaves 8-12 cloves roasted garlic, cooled*

2cups (500 ml) canned chickpeas, rinsed and drained

cup (125 ml) fresh lemon juice cup (50 ml) tahini teaspoons (10 ml) kosher salt teaspoon (2 ml) cumin

tablespoons (30 ml) extra virgin olive oil

Place the parsley in the work bowl fitted with the chopping blade. Place cover on work bowl and press the Pulse button. Press High to pulse, 8-10 times. Remove and reserve. Place the roasted garlic, chickpeas, lemon juice, tahini, salt, and cumin in the work bowl. Press the On button and process on High, about 30-40 seconds. With the machine running, add 11⁄2 (25 ml) tablespoons of the olive in a slow, steady stream, about 20 seconds, processing until completely blend- ed; turn to Off. Transfer to a serving dish, drizzle with remaining olive oil and sprinkle with the reserved chopped parsley. Serve at room

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