Cuisinart SMT0025IB-1-1, IB-9570, BFP-703 manual Whipped Cream, Chicken Stir-Fry, Potatoes au Gratin

Whipped Cream

Makes 1 cup

1cup whipping cream

1tablespoon sugar

1teaspoon pure vanilla extract

Place cream in the Cuisinart® SmartPower Duet® food processor work bowl fitted with the chopping blade. Place cover on work bowl and press On button. Process on Food Processor speed until cream begins to thicken, about 30 seconds. Add sugar and vanilla. Continue processing until cream is thickened, about 30 seconds. Press Off button.

Nutritional information per tablespoon:

Calories 115 (86% from fat) • carb. 3g • pro. 1g • fat 11g • sat. fat 7g

• chol. 41mg • sod. 11mg

Chicken Stir-Fry

Makes 4 servings

1pound boneless, skinless chicken breasts

1medium garlic clove, peeled

11-inch piece fresh ginger, peeled

2small carrots, peeled, cut to fit feed tube horizontally

4ounces mushrooms, stems trimmed

6medium scallions, trimmed, cut into 1-inch pieces

1 small zucchini, cut to fit feed tube vertically

1 medium red pepper, cored, seeded, cut into rectangles

to fit feed tube

6tablespoons vegetable oil, divided

2 teaspoons cornstarch

2 teaspoons cold water

½ cup reduced sodium chicken broth

2 tablespoons soy sauce 1½ teaspoons sesame oil

freshly ground black pepper, to taste

Cut chicken breasts in half. Roll each half into a cylinder and wrap in plastic wrap. Freeze until chicken is hard to the touch, but is still easily pierced with a sharp knife.

Place garlic and ginger in the Cuisinart® SmartPower Duet® Food Processor work bowl fitted with the chopping blade. Place cover on the work bowl and press the On button. Process on Food Processor speed until minced, about 10 seconds. Remove and reserve. Insert the shredding disc. Pack carrots in the feed tube and shred. Remove and reserve. Insert the slicing disc and slice mushrooms, scallions, zucchini and pepper, reserving each separately. Slice semi-frozen chicken. Press Off button.

Heat oil in a stir-fry pan or large skillet over medium-high heat. Add 2 tablespoons vegetable oil and stir-fry chicken until it is cooked through and juices run clear. Cook chicken in batches if necessary. Reserve and keep warm. Add 2 tablespoons oil to stir-fry pan and cook garlic and ginger until fragrant, about 15 seconds. Add carrots and cook for 15 seconds. Add remaining vegetables and cook until just tender, about 1 minute. Remove and reserve.

Combine cornstarch and water in a small bowl. Add broth, soy sauce and sesame oil. Add to stir-fry pan and cook over medium-high heat until thickened, about 2 minutes. Add reserved chicken and vegetables; stir to combine and cook until heated through. Season to taste with pepper and serve immediately.

Nutritional information per serving:

Calories 380 (57% from fat) • carb. 12g • pro. 29g • fat 24g • sat. fat 3g

• chol. 66mg • sod. 803mg

Potatoes au Gratin

Makes 6 servings

cooking spray

1small garlic clove, peeled

1cup heavy cream

½cup reduced-sodium, lowfat chicken broth

¼ pound Cheddar

4 medium potatoes, peeled, halved lengthwise, ends cut flat

salt to taste

freshly ground black pepper to taste

Preheat oven to 375ºF and spray a 9-inch square baking dish with vegetable oil cooking spray.

Place garlic in the Cuisinart® SmartPower Duet® food processor work bowl fitted with the chopping blade. Place cover on work bowl and

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