Cuisinart DLC-2007NC manual Asian Slaw with Peanut Dressing

Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup [2 L]) with cooking spray. Set aside.

Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the machine running, drop 1 tablespoon (15 ml) of the butter through the feed tube and process 10 seconds to blend with the crumbs. Remove and reserve.

Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down; use medi- um pressure to slice. Remove and reserve. Arrange the onions in the feed tube. Use medium pressure to slice. Remove and reserve. Wipe the work bowl dry with a paper towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and remaining but- ter. Process to combine, 5 seconds.

Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the onions and half the currants. Repeat and end with a layer of sweet potatoes. Drizzle the orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been sprayed with cooking spray. Bake in the preheated oven for 65 to 75 minutes, until the potatoes are tender. Remove the foil, sprinkle evenly with the reserved breadcrumb mix- ture and bake 10 minutes longer. Let rest 10 minutes before serving.

Preparation:15 – 20 minutes, plus 85 minutes baking and resting.

Nutritional analysis per serving:

Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g

sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g

Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 3/4 cups (175 ml) dressing

Makes 6 cups (1.5 L) Asian Slaw

1/4 cup (50 ml) toasted unsalted peanuts

1 clove garlic

4slices of fresh ginger, peeled, each about the size of a quarter

1small broccoli spear, washed, florets trimmed and reserved, stem peeled

2green onions, trimmed, cut to fit feed tube

3	tablespoons (45 ml) peanut butter	1	small (4 ounce [113 g]) red bell
			pepper, stemmed, seeded, quartered
	(regular or chunky)

1/3 cup (75 ml) rice vinegar

2-1/2 teaspoons (12.5 ml) sugar

1-1/2 tablespoons (25 ml) hoisin sauce

2teaspoons (10 ml) Asian (toasted) sesame oil

1-1/4 teaspoons (6 ml) low-sodium tamari or soy sauce

4-6 red radishes (3 ounces [85 g]), washed and trimmed

1carrot (3 – 4 ounces [85 – 113 g]), peeled, cut to fit the feed tube horizontally

1small yellow bell pepper, stemmed, seeded, quartered

6ounces (170 g) Napa cabbage, washed, cut to fit feed tube

6ounces (170 g) bok choy, washed, cut to fit feed tube (include leafy greens if tender)

3ounces (85 g) snow peas or sugar snap peas, trimmed and strings removed

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