Cuisinart SB-5600C manual SAUCES, DRESSINGS, Marinades, Curried Butternut Squash & Apple Soup

Curried Butternut Squash & Apple Soup

A delicious autumn or winter soup – this one is a perfect

first course for a holiday dinner.

Makes approximately 10 cups (2.4 L) of soup

2tablespoons (30 ml) unsalted butter

1½ cups (375 ml) chopped onions

1⁄3 cup (75 ml) thinly sliced celery (approximately 1 medium stalk)

2teaspoons (10 ml) curry powder

¼teaspoon (1 ml) ginger

2pounds (1 kg) 1-inch (2.5 cm) butternut squash cubes (weigh after peeling, seeding and cubing)

12ounces (340 g) apples, peeled, cored and cut in wedges

3 tablespoons (45 ml) white rice

5 cups (1.25 L) chicken stock

1 teaspoon (5 ml) kosher salt

½ teaspoon (2ml) freshly ground pepper

Garnish: chopped sugared nuts and minced apple

Melt the butter over medium heat in a 6-quart (5.7 L) sauté pan. Add the onions and celery, and cook for 2 to 3 minutes, until the vegetables are translucent. Add the curry powder and ginger, cooking for 5 to 6 minutes longer over low heat until the vegetables are softened and the spices are fragrant. Add the butternut squash, apples, and rice. Stir to coat with the butter and spices and cook for about 1 minute. Add the chicken stock, salt, and pepper. Bring soup to a boil and then reduce to simmer. Simmer for about 40 to 45 minutes, until vegetables are very tender.

Strain the solids from the liquid, reserving all liquid. Have a large clean saucepan ready.

Place half the solids in blender with 1½ cups (375 ml) of the liquid. Cover and blend on Purée until smooth, creamy and homogenous, about 30 seconds. Transfer to the clean saucepan and repeat with remaining solids and liquid.

Nutritional information per 1-cup (250 ml) serving:

Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g

• sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g

Creamy Potato Leek Soup

This versatile soup may be served hot or chilled.

Makes six servings

2medium leeks, white and tender green only,

sliced horizontally and cut into ½-inch (1.25 cm) pieces

1tablespoon (15 ml) unsalted butter

1small onion (3-4 ounces(85-115 g) ), peeled and cut into ½-inch (1.25 cm)pieces

¼teaspoon (1 ml) thyme

2medium russet potatoes (about ¾ pound (375 g) total), peeled, cut into 1-inch (2.5 cm) slices

1½ cups (375 ml) fat free, low-sodium chicken stock or broth

¾cup (175 ml) water

1teaspoon (5 ml) kosher salt

½ teaspoon (2ml) white pepper

¾ cup (175 ml) half-and-half

Place leeks in a medium bowl and add cold water. Swirl, then let stand for minutes. Lift leeks from the water without disturbing the sand/ sediment collected in the bowl; allow to drain completely.

Melt butter in a large (4-quart (3.8 L) ) saucepan over medium heat. Add the drained leeks, onion, and thyme. Let cook until vegetables are softened, 3 to 5 minutes – do not brown. Add potatoes, stock, and water; cover and bring to a boil over medium high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

Drain vegetables, reserving cooking liquid. Place vegetables in blender jar. Add 1 cup (250 ml) cooking liquid; return remaining cooking liquid to saucepan. Cover blender jar. Blend on Purée until totally smooth, about 30 to 40 seconds. Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add salt, pepper and half-and-half. Serve hot, or chill and serve as vichyssoise.

Nutritional information per 1-cup (250 ml) serving:

Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g

• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

SAUCES, DRESSINGS, MARINADES

Romesco Sauce

This sauce of Spanish origin is delicious served with grilled chicken,

vegetables, or even grilled seafood.

Makes 3½ cups (875 ml) sauce

5tablespoons (75 ml) extra virgin olive oil

2 pounds (1 kg) tomatoes, sliced in half

12 ounces (340 g) sweet red peppers sliced in half

2 shallots, unpeeled

5garlic cloves, unpeeled

1½ cups (375 ml) white bread cubed (about 1-inch (2.5 cm) cubes)

½cup (125 ml) roasted almonds, chopped

3 tablespoons (45 ml) sherry vinegar

3 tablespoons (45 ml) sherry

1 cup (250 ml) chicken or vegetable stock

¾ teaspoon (3.75 ml) paprika

¾ teaspoon (3.75 ml) kosher salt

fresh ground pepper Preheat oven to 400˚F (200ºC).

Lightly coat a baking sheet with 2 tablespoons (30 ml) of olive oil and place the tomatoes, peppers, shallots, and garlic cloves on it. Roast for about 35 to 40 minutes until all vegetables are browned and soft. Place them in a bowl and cover tightly with plastic wrap. Let vegetables cool and steam to loosen skins, about 25 minutes. Once cool, peel the skins off vegetables, remove and discard seeds. Roughly chop. Reserve.

When the vegetables are almost cool, heat remaining 2 tablespoons (30 ml) of olive oil in a 3-quart (2.8 L) sauté pan over medium heat. Add bread cubes and toss in oil to toast until slightly golden, about 3 minutes. Stir in almonds. Stir in tomatoes, peppers, shallot, and garlic and cook for about another 2 minutes. Add the sherry vinegar and the sherry, scraping up any bits that are stuck to the bottom of the pan. Reduce liquid by half. Add the stock and paprika and bring to a boil. Reduce to simmer for about 10 minutes. Stir in salt and pepper to taste.

Place contents of pan into the blender jar. Secure the lid tightly with a dishtowel and your hand. Blend on Purée for 40 seconds. Serve immediately or place in resealable container and refrigerate for up to one week.

Nutritional information per ½-cup (125 ml) serving:

Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g

• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g

Mole Sauce

This traditional Mexican dark reddish-brown sauce is most often

served with poultry, but is also delicious with pork.

Makes 4 cups (1 L)

2tablespoons (30 ml) olive oil

1medium onion (about 5 ounces( 145 g) ), diced

3 cloves garlic, chopped

2 tablespoons (30 ml) chili powder

¼ teaspoon (1 ml) cinnamon

¼ teaspoon (1 ml) cumin

¼ teaspoon (1 ml) ground coriander

1teaspoon (5 ml) kosher salt

1corn tortilla, cut into small pieces

¼cup (50 ml) toasted almonds

2tablespoons (30 ml) natural peanut butter

2cans (4.5 ounces each) chopped green chiles

1 can (28 ounces) diced tomatoes, liquid drained 1¼ cups (300 ml) chicken broth

¼ cup (50 ml) raisins

1 teaspoon (5 ml) granulated sugar

2tablespoons (30 ml) unsweetened cocoa

Heat the olive oil in a 3½-quart (3.3 L) sauté pan over medium heat. Add the diced onions and sauté gently until the onions are soft and translucent, about 5 to 8 minutes. Turn heat to low and add chopped garlic, stir until coated with oil and fragrant. Add the chili powder, cinnamon, cumin, coriander, and salt. Stir until the spices are well distributed and the onions and garlic are coated, about 1 minute.

Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add the green chiles, diced tomatoes, chicken stock, raisins, sugar, and cocoa. Stir and allow to simmer over low heat for about 45 minutes.

Place all ingredients in the blender jar. Blend on Purée for about 40 seconds until completely homogenous. Use immediately or keep in refrigerator in an airtight container for up to one week.

Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or add leftover shredded turkey or chicken to Mole Sauce, heat through,

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