Cuisinart DLC-2A manual Creamy Roasted Garlic and Herb Dressing, Asian Marinade, Mini Cheesecakes

1⁄2teaspoon kosher salt

1⁄8teaspoon freshly ground pepper

1⁄2cup extra virgin olive oil

1⁄2cup vegetable oil or light flavored olive oil

Pulse on chop 5 times to chop the garlic or shallot; scrape the bottom and sides of the work bowl. Add the vinegars, mustard, salt and pepper. Process on chop until smooth, about 5 seconds. Add the oils slowly through one hole in the lid, processing continuously until all the oil has been added, then process for an additional 10 seconds. Taste and adjust sea- sonings as needed. This dressing is best made at least 1⁄2 hour ahead, to allow the flavors to blend. Vinaigrette will keep well if covered and chilled for one week. Remove from refrigerator about 30 minutes before serving; may need to reprocess to emulsify if separation has occurred.

Nutritional information per tablespoon:

Calories 81 (98% from fat) • carb. 0g

•pro. 0g • fat 9g • sat. fat 1g • chol. 0mg

•sod. 38mg • calc. 0mg • fiber 0g

Creamy Roasted Garlic

and Herb Dressing

Try this flavorful dressing on a crispy romaine

salad with summer tomatoes.

Makes about 2⁄3 cup

6 cloves garlic, peeled

1⁄2teaspoon extra virgin olive oil

1⁄2cup basil leaves, washed and dried

1⁄2cup Italian parsley leaves, washed and dried

1⁄2cup drained fat-free plain yogurt *

1⁄3cup light mayonnaise

1 tablespoon balsamic vinegar

Preheat the oven to 375°F. Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for 45 minutes. Let cool 5 to 10 minutes.

Place the garlic in the work bowl with the basil and parsley leaves. Pulse on grind 10 times. Scrape the work bowl. Add the yogurt, mayon- naise and vinegar. Process on grind until smooth and blended, about 30 to 40 seconds. Scrape the work bowl and process 15 seconds more. Transfer to a container with a lid and refrigerate for 30 minutes to allow the flavors to blend. Keeps for one week refrigerated.

*To drain yogurt, place 1 cup yogurt in a yogurt strainer or strainer lined with a coffee filter over a bowl. Cover with plastic wrap and refrigerate. The liquid (whey) will drain out and the yogurt will thicken. After about 12 hours, the yogurt will lose about half its original volume.

Nutritional information per serving

(based on 10 servings):

Calories 45 (58% from fat) • carb. 3g

•pro. 2g • fat 3g • sat. fat 1g • chol. 4mg

•sod. 78mg • calc. 47mg • fiber 0g

Asian Marinade

This marinade is equally good for pork, chicken or salmon. It is also a good sauce for serving with dim sum.

Makes about 11⁄4 cups

1⁄2ounce peeled fresh gingerroot, cut in 1⁄2-inch pieces

1 clove garlic, peeled

1⁄3cup soy sauce (may use low-sodium or tamari)

1⁄4cup canola or other vegetable oil

3 tablespoons hoisin sauce

3tablespoons Asian sesame oil (toasted sesame oil)

3tablespoons rice wine vinegar

1⁄4teaspoon cayenne pepper

Place the pieces of gingerroot and garlic in the work bowl. Pulse on chop, 5 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients and chop until smooth, about 15 seconds. Transfer to a container,

cover and refrigerate if not using immediately. Marinate meat or seafood for approximately 2 hours before roasting or grilling.

Cooking Suggestion:

Pour 2⁄3 of the marinade into a resealable plastic bag and add two 1-pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475ºF oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150ºF; it will rise to 160–165°F while resting. Let rest for 10 minutes; slice and serve with remaining reserved marinade drizzled over the meat.

Nutritional information per tablespoon:

Calories 51 (83% from fat) • carb. 2g

•pro. 0g • fat 5g • sat. fat 0g • chol. 0mg

•sod. 372g • calc. 4mg • fiber 0g

Mini Cheesecakes

When you don’t want lots of leftovers to tempt

you, try this little recipe.

Makes two 4-inch cheesecakes

cooking spray

11⁄2 ounces crispy shortbread cookies or

graham crackers, broken into

1⁄2-inch pieces

1⁄2tablespoon unsalted butter, cut in 4 pieces

8ounces regular or lowfat cream cheese cut in 16 pieces

1⁄4cup sugar

1 large egg

11⁄2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly coat two

4-inch (11⁄4 cup) springform pans with cooking spray.

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