Cuisinart TCS-60 manual Try this Dipping Sauce as a marinade for chicken or salmon

DIPPING SAUCE FOR DUMPLINGS

Try this Dipping Sauce as a marinade for chicken or salmon.

Makes about 3/4 cup

Preparation: 5 minutes

1 clove garlic, peeled

3slices peeled fresh ginger, each about the size of a quarter

2 green onions, trimmed and cut into 1-inch pieces

2tablespoons fresh cilantro or parsley leaves, loosely packed

1/3 cup soy or tamari sauce (low sodium)

1/3 cup rice wine vinegar (seasoned if available)

1tablespoon lime juice (freshly squeezed)

1teaspoon Asian sesame oil

1/4 teaspoon freshly ground black pepper

Insert the metal blade in the Cuisinart® food processor. With the machine running, drop the garlic through the small feed tube and process 5 seconds to chop. Add the ginger, green onions and cilantro leaves; pulse to chop, 10 – 15 times. Combine the soy sauce, rice wine vinegar, lime juice, and sesame oil. With the machine running, add the liquid through the small feed tube in a steady stream. Add the pepper and process to combine. Transfer to a jar for storage or to a decorative bowl to serve with Asian Steamed Dumplings or Steamed Spinach Dumplings.

Nutritional analysis per 1/2 teaspoon: Calories 2 (34% from fat) • carbo. 0g • prot. 0g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 45mg • fiber 0g

SPINACH SAUCE FOR STEAMED VEGETABLES,

CHICKEN OR SEAFOOD

A light, easy sauce that will enhance your steamed vegetables, our Spinach Sauce is particularly good with Steamed Artichokes rather than the traditional drawn butter or a mayonnaise based sauce.

The combination is reminiscent of the popular Spinach Artichoke Dip, but without the high fat and cholesterol. It also makes a great sauce to toss with your choice of steamed vegetables and freshly cooked pasta to make a complete meal.

Makes 1-1/2 cups

Preparation: 10 minutes, + overnight (12 hours) to drain the yogurt

1 cup nonfat plain yogurt (without gelatin)

110-ounce package frozen chopped spinach, thawed 1/2 ounce Reggiano Parmesan cheese, cut in 1/2-inch

pieces

1– 2 cloves garlic, peeled

8chives, cut into 1-inch lengths 1/2 cup well-packed flat Italian

parsley leaves

1/4 cup extra virgin olive oil

4– 6 drops Tabasco® or other hot sauce (to taste)

3– 4 tablespoons water (as needed)

Use a yogurt strainer or line a strainer with a coffee filter or cheesecloth to strain the yogurt overnight to remove the whey. The yogurt will thicken and lose about half its volume. Discard the whey.

Place the thawed spinach in a clean tea towel (use a dark or old towel – it will stain); squeeze dry and reserve.

Insert the metal blade in the Cuisinart® food processor. With the machine running, drop the cheese and garlic through the small feed tube; process 15 – 20 seconds to chop. Add the chives, pars- ley, drained yogurt and spinach; process to combine, 45 seconds. Scrape the work bowl. With the machine running, add the olive oil through the small feed tube in a steady stream. Scrape the work bowl. Add the hot sauce, then the water, and process to blend, about 20 – 30 seconds. The sauce will be thick. If you wish a thinner sauce, add more water a little at a time to taste.

Use the sauce for steamed vegetables, or with steamed chicken or seafood.

Nutritional analysis per tablespoon:

Calories 31 (21% from fat) • carbo. 1g • prot. 1g • fat 3g • sat. fat 0g •

chol. 1 mg • sod. 20 mg • fiber 0g

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