Cuisinart IB-7530, CBT500L manual Ricotta Spinach PIE, Rustic Tomato Sauce, Basic Vinaigrette

RICOTTA SPINACH PIE

Somewhat like a crustless quiche, Ricotta Spinach Pie with Rustic Tomato Sauce

makes a simple supper entrée.

Makes 8 servings

1teaspoon extra virgin olive oil

½ounce Asiago cheese, cut into ½" cubes

½slice white or wheat bread (½ ounce) cut into ½" cubes

½teaspoon dry basil

4large eggs

2cups fresh baby spinach leaves, packed (about 2½ ounces), washed and dried

3cups lowfat ricotta cheese ½ teaspoon kosher salt

½ teaspoon freshly ground black or white pepper

Preheat oven to 350°F. 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 and pulse 5 to 10 times to grind; add basil and 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 spat- ula 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 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

1tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut into ½" pieces

2 carrots (4 ounces), peeled and cut into ½" pieces 2 ribs celery, trimmed and cut into ½" pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut into 1" pieces ½ cup dry white wine (such as vermouth)

2 tablespoons tomato paste

3 cans (15 ounces each) recipe-ready diced tomatoes with juices ½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a Cuisinart® 3¾-quart saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, oregano 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 ½ cup of the cooking liquid. Cover the blender jar. Set on Low and pulse 10 times to chop. Use a plastic 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 medium 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 1½ cups – can be doubled

1clove garlic, peeled

2tablespoons Dijon-style mustard ½ cup wine vinegar

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