1 cup roasted, unsalted peanuts
1⁄2 cup coconut milk (may use lite)
2 tablespoons soy sauce
2tablespoons brown sugar, packed
1tablespoon sesame oil
1tablespoon thai red chili paste
1tablespoon seasoned rice vinegar
2teaspoons fish sauce
Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse
Serve immediately; can be stored in refrig- erator for a week.
Nutritional information per serving (1⁄8 cup):
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g
CREAMY CAESAR SALAD
DRESSING
Traditional Caesar salads are made with crisp romaine lettuce, croutons, freshly grated Parmesan and a richly flavored dressing with garlic, anchovies and raw eggs. Our updated version uses a pasteur- ized liquid egg substitute and adds the flavor of balsamic vinegar for a little twist.
Makes about 11⁄4 cups
1ounce Parmesan cheese, cut in
2tablespoons pasteurized liquid egg substitute or lowfat mayonnaise
1tablespoon white balsamic vinegar
1tablespoon red wine vinegar
1tablespoon fresh lemon juice
2teaspoons
1teaspoon Worcestershire Sauce
1anchovy fillet (or
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup vegetable oil
1⁄3 cup extra virgin olive oil
Place cheese in blender jar; cover blender jar. Select Purée. Pulse to chop,
Nutritional information per serving (one tablespoon):
Calories 72 (93% from fat) • carb. 0g • pro. 1g fat 8g • sat. fat 1g • chol. 3mg • sod. 100mg calc. 18mg • fiber 0g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp green salad. You may add herbs or use fla- vored vinegars.
Makes about 11⁄2 cups, can be doubled or tripled
1clove garlic, peeled
2tablespoons
1⁄2 cup wine vinegar
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground pepper
2⁄3 cup extra virgin olive oil
2⁄3 cup vegetable oil
Place the garlic in the blender jar and cover jar. Select Mix. Use the pulse to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend for
You may change the Basic Vinaigrette by using vinegar, mustard or oil with different flavors. Try using fresh lemon juice and a lit- tle honey for a
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
ASIAN MANGO MARINADE
This marinade complements both seafood and chicken. It also can double as a sauce**.
Makes 21⁄2 cups
1 small clove garlic
1small shallot, about 3⁄4 ounce, quartered
16