Cuisinart | MFP-107C Series | User guide | Cuisinart MFP-107C Series User guide

Cuisinart MFP-107C Series User guide
INSTRUCTION
BOOKLET
Recipe
Booklet
Reverse Side
7-Cup Cuisinart Elite Collection® Food Processor
MFP-107 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
FOOD
CAPACITY
Sliced or shredded fruit, vegetables or cheese
7 cups
Chopped fruit, vegetables or cheese
2 cups
Puréed fruit, vegetables or cheese
2 cups cooked; 1 cup puréed
Chopped or puréed meat, fish or seafood
¾ pound
Thin liquid (e.g. dressing, soups, etc.)
5 cups
Cake batter
8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough
2½ dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough
3 cups (all-purpose or bread flour)
Nuts for nut butter
2 cups
2
IMPORTANT UNPACKING
INSTRUCTIONS
D
This package contains a Cuisinart Elite
Collection® 7-Cup Food Processor and the
accessories for it:
7-cup work bowl, work bowl cover, metal
chopping/mixing/kneading blade, reversible
slicing/shredding disc, stem adapter, pusher,
spatula and instruction/recipe book.
A
C
B
CAUTION: THE CUTTING TOOLS HAVE VERY
SHARP EDGES. To avoid injury when
unpacking the parts, please follow these
instructions.
1. Place the box on a low table or on the floor
next to the kitchen counter or table where
you intend to keep the food processor. Be
sure the box is right side up.
2. Open top flaps – you will see a rectangular
block of packing material that holds the
processor parts, each fitted into cavity.
3. Remove the instruction/recipe book first.
4. WITH GREAT CARE, THE BLADE IS VERY
SHARP, lift out the slicing/shredding disc
(A), bowl cover (B), detachable stem (C) and
spatula (D).
5. Lift out the top packing material.
6. Lift out the bowl (E), Remove the packing
material. CAREFULLY REMOVE THE
METAL CHOPPING BLADE (F) BY
GRASPING THE CENTER HUB.
7. Only the housing base (G) remains in the
box. Use both hands to lift the base out of
the box and place on the table of counter.
8. Assemble the bowl onto the base by
positioning the handle to the left of center
and turning it counterclockwise to lock it into
the base. Read the instructions thoroughly
before using the machine.
E
F
9. Save the shipping cartons and packing
material. You will find them very useful if
need to repack the processor for moving or
other shipment. Keep bags away from
children.
G
3
IMPORTANT
SAFEGUARDS
6. Never try to override or tamper with cover
interlock mechanism.
Cleaning
To protect against risk of electrical shock, do
not put base in water or other liquids.
General
Always follow these safety precautions when
using this appliance.
1. This appliance should not be used by or
near children or individuals with certain
disabilities.
Getting Ready
1. Read all instructions.
2. Blades and discs are sharp. Handle them
carefully.
2. Do not operate this, or any other motordriven appliance, while under the influence
of alcohol or other substances that affect
your reaction time or perception.
3. Always unplug from outlet when not in
use, before putting on or taking off parts,
before removing food and before
cleaning. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and instruction book.
Do not use this appliance outside of its
intended use.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
4. The use of attachments not recommended
or sold by Cuisinart may cause fire,
electrical shock or personal injury, or
damage to your food processor.
6. Do not operate any appliance with a
damaged cord or plug, or after appliance
has been dropped or damaged in any way.
Return appliance to the nearest authorized
service facility for examination, repair or
electrical or mechanical adjustment.
5. To avoid possible malfunction of work bowl
switch, never store processor with pusher
assembly in locked position.
Operation
6. Maximum rating of 350 watts is based on
attachment that draws greatest current.
Other recommended attachments may
draw significantly less current.
1. Keep hands as well as spatulas and other
utensils away from moving blades or discs
while processing food, to prevent the
possibility of severe personal injury or
damage to food processor. A plastic
scraper may be used, but only when the
food processor motor is stopped.
7. Do not operate your appliance in an
appliance garage or under a wall cabinet.
When storing in an appliance garage
always unplug the unit from the
electrical outlet. Not doing so could create
a risk of fire, especially if the appliance
touches the walls of the garage or the door
touches the unit as it closes.
2. Avoid contact with moving parts. Never
push food down by hand when slicing or
shredding. Always use pusher.
3. Make sure motor has completely stopped
before removing cover. (If machine does
not stop within 4 seconds after you remove
the bowl cover assembly, call 1-800-7620190 for assistance. Do not use the
machine.)
NOTICE: If your food processor has a plastic
case, it has a polarized plug (one blade is wider
than the other). As a safety feature, this plug will
fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If
it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.
4. Never store any blade or disc on motor
shaft. To reduce the risk of injury, no blade
or disc should be placed on the shaft
except when the bowl is properly locked in
place and the processor is in use. Store
blades and discs, as you would sharp
knives, out of reach of children.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
4
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
CONTENTS
Important Unpacking Instructions................ 3
Important Safeguards................................... 4
Features and Benefits .................................. 6
Assembly Instructions ...................................7
Machine Controls ......................................... 8
Machine Functions ....................................... 8
User Guide and Capacity Chart ............... 8–9
Cleaning, Storage and Maintenance .......... 10
For Your Safety........................................... 10
Technical Data .............................................10
Troubleshooting .................................... 11–12
Warranty Information ............................ 12-13
The lightning flash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude to
constitute a risk of fire or electric
shock to persons.
The exclamation point within an
equilateral triangle is intended to alert
the user to the presence of important
operating and maintenance (servicing)
instructions in the literature
accompanying the appliance.
SPECIAL CORD SET
INSTRUCTIONS
NOTICE
If you have a die-cast metal unit,
for your protection, it is equipped
with a 3-conductor cord set that
has a molded 3-prong groundingtype plug, and should be used in
combination with a properly
connected grounding-type outlet as
shown in Figure A.
If a grounding-type outlet is not
available, an adapter, shown in
Figure B, may be obtained so that
a 2-slot wall outlet can be used
with a 3-prong plug. As shown in
Figure C, the adapter must be
grounded by attaching its
grounding plug under the screw of
the outlet cover plate.
NOTE: Do not remove the grounding prong.
CAUTION: Before using an adapter,
it must be determined that the outlet
cover plate screw is properly
grounded. If in doubt, consult a
licensed electrician. Never use an
adapter unless you are sure it is
properly grounded.
Note: Use of an adapter is not
permitted in Canada.
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
5
FEATURES AND BENEFITS
1. Housing Base and Motor
With a vertically projecting motor shaft,
this powerful base will easily process a
variety of recipes.
9
6
2. Touchpad Control Panel
These easy-to-clean, touchpad
buttons feature On, Pulse and Off with
blue LED light.
7
3. Work Bowl
7-cup capacity with SealTight™ Advantage
technology, which maximizes processing
capacity.
The work bowl is made of durable material
with convenient measurement markings
and pour spout.
8
5
4. Work Bowl Cover with Feed Tube
Work bowl cover with SealTight™ Advantage
feature allows for maximum bowl capacity
during processing and pouring. To remove
the work bowl cover, push in the release
buttons on either side of the handle
interlock.
4
5. Pusher
Secured with a snap-fit, the pusher allows
you to process the ingredients that go in
the feed tube. Small drizzle hole for
emulsifying is also provided.
6. Chopping/Mixing/Kneading Blade
This stainless steel blade will chop, mix
or knead dough. It also features the
BladeLock System to keep the blade
in place while pouring.
3
7. Reversible Slicing and Shredding Disc
Provides the versatility of either slicing
or shredding with the convenience of
one disc.
8. Stem Adapter
This user-friendly tool easily attaches to the
disc to engage the motor shaft.
9. Spatula
Uniquely designed to scrape the
work bowl.
2
10. Cord Storage (not shown)
Keeps countertops safe and clean by
conveniently wrapping excess cord under
the unit.
11. BPA Free (not shown)
All materials that come in contact with food or
liquid are BPA free.
1
6
ASSEMBLY
INSTRUCTIONS
pushing down on the
front to lock into place.
Be sure both front and
back locks are fully
engaged.
Before first use
Another way to put the
cover on is by
positioning it directly
over the bowl, and
pushing down on the
front and back.
Before using your Cuisinart Elite Collection®
7-Cup Food Processor for the first time, wash
the work bowl, work bowl cover, pusher, blade,
disc, and spatula (see Cleaning Instructions on
page 10).
1. Place the food processor base on a dry,
level countertop with the controls facing
you. Do not plug the unit in until it
is fully assembled.
To remove the cover,
push in both sides of
the release button
(located on the cover
interlock) and lift up to
remove.
2. With the bowl on the base, use
the handle to turn the work bowl
counterclockwise to lock it onto the
housing base.
Note: The work bowl
cover fits, locks and
seals on the bowl. The
work bowl cover will
become easier to engage with repeated
use. The seal is removable for cleaning,
but must be replaced for each operation.
Blade Operation
The BladeLock feature is designed to
keep the blade in place during processing,
pouring, lifting, and handling tasks – but is
not permanently engaged. Handle with
care. Always check to be sure the blade
is securely locked before turning the
bowl upside down.
6. Align pusher over the feed tube opening on
the work bowl cover and slide it down
completely.
Note: The chopping/mixing/kneading
blade should not be removed when
liquid contents are above the hub of the
blade in the bowls, as this will defeat the
SealTight™ system.
7. Plug the food processor into a proper
electrical outlet. It is now ready for use.
Note: The bowl and lid must be securely
in place for the unit to operate.
Blade Operation
3. With the work bowl assembled on the
base, grasp the chopping/mixing/kneading
blade by its hub, align it over the center of
the bowl, place it on the shaft and turn it
until it slides into place. Firmly push down
to lock. Always check to be sure the
blade is securely locked before turning
the bowl upside down. (To remove, first
take the bowl off the base and put it on a
flat surface. Rest the heel of your hand on
the rim of the bowl and pull up gently and
carefully.)
Disc Operation
4. Position the stem adapter over the center
of the bowl, and slide it down the motor
shaft. Select which disc side to use for
slicing or shredding, and place over the
stem adapter.
Cover Operation
5. Put the work bowl cover on the work bowl
by latching the back on first and then
7
• To purée solids for a soup or sauce: Strain
the solids from the liquid and process the
solids alone. Add cooking liquid and process
as needed.
MACHINE CONTROLS
On Button
The On control is a continuous button that
allows the machine to run until Off is selected.
Reversible Slicing/Shredding Disc
1. Properly assemble and engage the
machine.
• Always pack food in the feed tube evenly
for slicing and shredding. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium
foods, and firm pressure for harder foods.
Always process with even pressure.
2. Add ingredients to the work bowl, either
through the feed tube or directly into the
bowl.
3. Press the On button. The blue LED light will
illuminate and the motor will start.
• For round fruits or vegetables: Remove a thick
slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarters to fit.
Process with even pressure.
4. Press the Off button when finished.
Pulse Button
The Pulse control is a button that allows the
machine to run only while it is being pressed.
This capability provides more accurate control
of the duration and frequency of processing.
Unless otherwise specified, a pulse is about one
second.
• For small ingredients, like mushrooms,
radishes or strawberries: Trim the ends so the
food sits upright in the feed tube.
• When slicing or shredding cheese, be sure
that the cheese is well chilled before slicing.
• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
1. With the machine properly assembled and
engaged, and ingredients in the work bowl,
press the Pulse button repeatedly as
needed. The blue LED On light will be
illuminated upon activation.
USER GUIDE & CAPACITY
CHART (facing page)
MACHINE FUNCTIONS
You can slice, shred and chop a multitude of
vegetables and fruits in the Cuisinart Food
Processor. What you may not know is that the
food processor is the perfect tool for a number
of other tasks, such as softening butter, making
bread crumbs, making baby food, etc. Here is a
guide that will help you in preparing just about
anything!
Using the Metal Blade
Chopping
• For raw ingredients: peel, core and/or remove
seeds and pits. Food should be cut into even,
½ to 1-inch pieces. Foods cut into same size
pieces produce the most even results.
• Pulse food in 1-second increments to chop.
For the finest chop, either hold the pulse down
or press ON to run the machine continuously.
Watch ingredients closely to achieve desired
consistency and scrape the work bowl as
necessary.
Puréeing
• To purée fresh fruits or cooked fruits/
vegetables: Ingredients should be cut into
1-inch pieces; a smooth purée is achieved
easiest when all the pieces are equal in size.
Pulse to initially chop and then process ON
until food is puréed; scrape the work bowl as
necessary. Do not use this method to purée
cooked white potatoes.
8
FOOD
TOOL
DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)
Chopping, Mixing, Kneading
Blade
Have cheese at room temperature. When applicable, cut into 1-inch pieces.
Process until smooth, stopping to scrape down the sides of the bowl as
needed. Perfect for making cheesecakes, dips, pasta fillings, etc.
Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)
Slicing/Shredding Disc
Have cheese sit at room temperature for about 10 minutes before slicing/
shredding. Cut to fit feed tube. Use light to medium pressure
when slicing/shredding.
Hard Cheeses
(Parmesan,
Romano, etc.)
Chopping, Mixing, Kneading
Blade
Chill cheese(s). If using the metal blade, cut into ½-inch pieces. Pulse to
break up and then process until finely grated. This will produce a nice
grated cheese. If slicing or shredding, cut to fit feed tube. Use light to
medium pressure when slicing/shredding.
Baby Food
Chopping Mixing, Kneading
Blade
As for all fruit and cooked vegetable purées, cut ingredients into 1-inch
pieces. Steam cooked ingredients until completely soft. Pulse to chop, then
process until completely smooth (add steaming liquid through the feed tube
as processing if necessary). To ensure there are no lumps, press mixture
through a fine mesh strainer. Keeps well frozen in ice cube trays for
individual 1-ounce portions.
Butter
Chopping, Mixing, Kneading
Blade
Slicing/Shredding Disc
For creaming : Have at room temperature. Cut into 1-inch pieces. Process,
scraping bowl as necessary. For compound (flavored) butters, process
flavoring ingredients, such as herbs, zest, vegetables, etc, before adding
butter: For shredding/slicing: Freeze briefly. Use light to medium pressure to
shred or slice. Shredded butter is perfect for preparing certain pastry
doughs. Sliced butter is great for serving alongside corn on the cob or
freshly made rolls.
Grating Chocolate
Chopping, Mixing,
Kneading Blade
Chill chocolate. Cut into ½ - to 1-inch pieces, or use chocolate chips. Pulse
to break up, and then process until desired consistency is achieved.
Bread/Cookie/
Cracker/Chip
Crumbs
Chopping, Mixing,
Kneading Blade
If larger than the size of a potato chip, break into smaller pieces. Pulse to
break up, and then process until desired consistency. This will make perfect
breads/cracker/chip crumbs for breading meats and fish. Processing
cookies makes for delicious pie and cake crusts!
Milk Shakes/
Smoothies
Chopping, Mixing,
Kneading Blade
For milk shakes, first add ice cream. While unit is running, add milk through
the feed tube until desired consistency. For smoothies, add fruit first, then
add the liquid through the feed tube while unit is running.
Fresh Herbs
Chopping, Mixing,
Kneading Blade
Wash and dry herbs VERY well. Pulse to roughly chop. Process to finely
chop.
Nuts
Chopping, Mixing,
Kneading Blade
Pulse to chop to desired consistency. To make a nut butter, pulse to break
up, and then process until smooth, stopping to scrape down as needed.
"Ice Cream"
Chopping, Mixing,
Kneading Blade
Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice
or milk), any desired sweeteners, such as sugar, honey, simple syrup, and
other flavors. Process until smooth.
Whipped Cream
Chopping, Mixing,
Kneading Blade
Process well-chilled cream until cream begins to thicken. Add sugar as
desired; process continuously until cream reaches desired consistency. This
cream is dense and perfect as a whipped topping for cake or ice cream.
Superfine Sugar
Chopping, Mixing,
Kneading Blade
Process granulated sugar for about 1 minute until finely ground. Excellent
for using in meringues and some baked goods.
Ground Meat
Chopping, Mixing,
Kneading Blade
Cut into ½-inch pieces. About 14 long pulses, or until desired consistency. If
a purée is desired, continue to process. Never chop/purée more than ¾
pound at one time.
9
MAINTENANCE: Any other servicing should be
performed by an authorized service representative.
CLEANING, STORAGE AND
MAINTENANCE
FOR YOUR SAFETY
Keep your Cuisinart Elite Collection® 7-Cup
Food Processor ready to use on the kitchen
counter. When not in use, leave it unplugged.
Keep the blades and discs out of the reach
of children.
All parts except the housing base are
dishwasher safe, and we recommend washing
them in the dishwasher on the top rack only.
Due to intense water heat, washing the work
bowl, cover and accessories on the bottom rack
may cause damage over time. Insert the cover
with the feed tube facing up to ensure proper
cleaning of the seal. The seal also can be
removed for cleaning, but must be replaced for
every operation. Insert the work bowl and
pusher upside down for drainage. Remember to
unload the dishwasher carefully wherever you
place sharp blades and discs.
To simplify cleaning, rinse the work bowl, cover,
pusher and blade or disc immediately after use
so food won’t dry on them. Be sure to place the
pusher upside down for drainage. If food lodges
in the pusher, remove it by running water
through it, or use a bottle brush.
If you wash the blade and disc by hand, do it
carefully. When handling, use the plastic hubs.
Avoid leaving them in soapy water where they
may disappear from sight. To clean the metal
blade, fill the work bowl with soapy water, hold
the blade by its plastic center and move it
rapidly up and down on the center shaft of the
bowl. Use of a spray attachment is also
effective. If necessary, use a brush.
The work bowl is made of durable plastic, that is
shatter resistant and heat resistant. It should not
be placed in a microwave oven, as the aperture
at the front of the pusher houses the metal rod
that activates the motor.
The housing base may be wiped clean with a
soapy, non-abrasive material. Be sure to dry
once clean.
Four rubber feet on the underside keep the base
from moving on most work surfaces when the
machine is processing heavy loads. If the feet
leave spots on the counter, spray them with a
spot remover and wipe with a damp sponge.
If any trace of the spot remains, repeat the
procedure and wipe the area with a damp
sponge and nonabrasive cleaning powder.
IMPORTANT: Never store any blade or disc on
the motor shaft. No blade or disc should be
placed on the shaft except when the processor
is about to be used.
Like all powerful electrical appliances, a food
processor should be handled with care. Follow
these guidelines to protect yourself and your
family from misuse that could cause injury.
Handle and store metal blades and discs
carefully. Their cutting edges are very sharp.
Always place the stem adapter on the motor
shaft before assembling the disc.
Never put blade or disc on the motor shaft until
the work bowl is locked in place.
Always be sure that the blade or disc is down
on motor shaft as far as it will go.
Always insert the metal blade in the work bowl
before putting ingredients in bowl.
When slicing or shredding food, always use the
pusher. Never put your fingers or spatula into
feed tube.
Always wait for the blade or disc to stop
spinning before you remove the pusher
assembly or cover from the work bowl.
Always unplug the unit before removing food,
cleaning, or putting on or taking off parts.
Always remove work bowl from base of machine
before you remove chopping blade or dough
blade.
TECHNICAL DATA
The motor in your food processor operates on a
standard line operating current. The appropriate
voltage and frequency for your machine are
shown on a label on the bottom of the base.
An automatic, temperature-controlled circuit
breaker in the motor ensures complete
protection against motor burnout. If the
processor runs for an exceptionally long time
when chopping, mixing or kneading a thick or
heavy mixture in successive batches, the motor
may overheat. If this happens, the processor will
stop. Turn it off and wait for the motor to cool
before proceeding. It will usually cool within 30
minutes. In extreme cases, it could take an hour.
Safety switches prevent the machine from
operating when the work bowl or the cover is not
locked into position. The motor stops within
seconds when the motor is turned off, and when
the pusher assembly is removed, a fast-stop circuit
also enables the motor to stop within seconds.
Cuisinart offers a Limited One-Year Warranty on
the entire machine.
10
• Excessively sticky dough can cause blade
to rise. Reinsert blade and immediately
add 2 tablespoons of flour through the
feed tube while the machine is running.
4. Problem: Dough doesn’t clean inside of
the work bowl.
Solution:
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.
• Dough may be too dry (see number 7).
• Dough may be too wet (see number 8).
5. Problem: Nub of dough forms on top of
blade and does not become uniformly
kneaded.
Solution:
• Stop machine, carefully remove dough,
divide it into 3 pieces and redistribute
them evenly in the work bowl.
6. Problem: Dough feels tough after kneading.
Solution:
• Divide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process 10
seconds or until uniformly soft and pliable.
7. Problem: Dough is too dry.
Solution:
• While machine is running, add water 1
tablespoon at a time until dough cleans
the inside of the bowl.
8. Problem: Dough is too wet.
Solution:
• While machine is running, add flour 1
tablespoon at a time until dough cleans
the inside of the bowl.
TROUBLESHOOTING
Food Processing
1. Problem: The food is unevenly processed.
Solution:
• The ingredients should be cut evenly
into 1- to 2-inch pieces before
processing.
• Process in batches to avoid
overloading.
2. Problem: Slices are uneven or slanted.
Solution:
• Place evenly cut food into the feed tube.
• Apply even pressure on the pusher.
3. Problem: Food falls over in feed tube.
Solution:
• Feed tube must be packed full
for best results.
4. Problem: Some food remains on top
of the disc.
Solution:
• It is normal for small pieces to remain;
cut remaining bits by hand and add to
processed ingredients.
Dough Kneading
1. Problem: Motor slows down.
Solution:
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.
• Dough may be too wet (see number 8).
If motor speeds up, continue processing. If
not, add more flour, 1 tablespoon at a time
until the motor speeds up. Process until
dough cleans the sides of the work bowl.
2. Problem: Blade doesn’t incorporate
ingredients.
Solution:
• Always start the food processor before
adding liquid. Add liquid in a slow, steady
stream, allowing the dry ingredients to
absorb it. If too much liquid is added,
wait until ingredients in the work bowl
have mixed, then add remaining liquid
slowly (do not turn off the machine). Pour
liquid onto dough as it passes under feed
tube opening; do not pour liquid directly
onto bottom of the work bowl.
3. Problem: Blade rises in work bowl.
Solution:
Technical
1. Problem: The motor does not start.
Solution:
• There is a safety interlock to prevent the
motor from starting if it is not properly
assembled. Make sure the work bowl
and work bowl cover are securely locked
into position.
• If the motor still will not start, check the
power cord and outlet.
2. Problem: The food processor shuts off
during operation.
Solution:
• The cover may have become unlocked;
check to make sure it is securely in
position.
11
3.
4.
5.
6.
7.
• A safety protector in the motor prevents the
motor from overheating, which is caused
by excessive strain. Press the Off control
button and wait 20 to 30 minutes to allow
the food processor to cool off before
resuming.
Problem: The food processor cover
becomes unlatched in the back and/or
makes a loud noise.
Solution:
• If the back of the cover becomes
unlatched, and there is any related noise,
it will not prevent the unit from working.
Simply push down to lock the back into
position.
Problem: The motor slowed down during
operation.
Solution:
• This is normal as some heavier loads (e.g.,
slicing/shredding cheese) may require the
motor to work harder. Simply reposition the
food in the feed tube and try again.
• The maximum load capacity may have
been exceeded. Remove some of the
ingredients and continue processing.
Problem: It is difficult to remove the
chopping/mixing/kneading blade from the
work bowl.
Solution:
• This innovative blade has been designed to
lock in the work bowl to prevent them from
falling out when emptying the contents of
the bowl. Using extreme care, use a little
extra force to remove the blade.
Problem: The food processor vibrated/
moved around the countertop during
processing.
Solution:
• Make sure the rubber feet at the bottom of
the unit are clean and dry. Also make sure
that the maximum load capacity is not
being exceeded.
• This is normal as some heavier loads (e.g.,
slicing/shredding cheese) may require the
motor to work harder.
Problem: The pusher falls out when the
cover is turned upside down.
Solution:
WARRANTY
LIMITED ONE-YEAR
WARRANTY
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
Elite Collection® 7-Cup Food Processor that
was purchased at retail for personal, family or
household use. Except as otherwise required
under applicable law, this warranty is not
available to retailers or other commercial
purchasers or owners.
We warrant that your Cuisinart Elite Collection®
7-Cup Food Processor will be free of defects
in materials and workmanship under normal
home use for one year from the date of original
purchase.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the
need for the consumer to maintain the original
proof of purchase in order to obtain the
warranty benefits. In the event that you do not
have proof of purchase date, the purchase date
for purposes of this warranty will be the date of
manufacture.
If your Cuisinart Elite Collection® 7-Cup Food
Processor should prove to be defective within
the warranty period, we will repair it, or if we
think necessary, replace it. To obtain warranty
service, simply call our toll-free number 1-800726-0190 for additional information from our
Customer Service Representatives, or send
the defective product to Customer Service
at Cuisinart, 7811 North Glen Harbor Blvd.,
Glendale, AZ 85307.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-726-0190 for shipping
instructions).
NOTE: For added protection and secure
handling of any Cuisinart® product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost
and/or damaged products are not covered
under warranty. Please be sure to include
your return address, daytime phone number,
description of the product defect, product
model number (located on bottom of product),
• The pusher lock feature, located above the
handle, should be pulled out.
12
or consequential damages. Some states do
not allow the exclusion or limitation of these
damages, so these exclusions may not apply
to you. You may also have other rights, which
vary from state to state.
original date of purchase, and any other
information pertinent to the product’s return.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store that sells Cuisinart products of the
same type.
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center
at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and the product is still
under warranty.
The retail store shall then, at its discretion,
either repair the product, refer the consumer
to an independent repair facility, replace
the product, or refund the purchase price
less the amount directly attributable to the
consumer’s prior usage of the product. If the
above options do not result in the appropriate
relief to the consumer, the consumer may then
take the product to an independent repair
facility if service or repair can be economically
accomplished. Cuisinart and not the consumer
will be responsible for the reasonable cost of
such service, repair, replacement, or refund for
nonconforming products under warranty.
California residents may also, according to their
preference, return nonconforming products
directly to Cuisinart for repair, or if necessary,
replacement, by calling our Consumer Service
Center toll-free at 1-800-726-0190.
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
BEFORE RETURNING
YOUR CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call
our Consumer Service Center at
1-800-726-0190 before returning the product
to be serviced. If servicing is needed, a
Representative can confirm whether the
product is under warranty and direct you to
the nearest service location.
Your Cuisinart Elite Collection® 7-Cup Food
Processor has been manufactured to the
strictest specifications and has been designed
for use only in 120 volt outlets and only with
authorized accessories and replacement
parts. This warranty expressly excludes any
defects or damages caused by attempted
use of this unit with a converter, as well as
use with accessories, replacement parts or
repair service other than those authorized
by Cuisinart. This warranty does not cover
any damage caused by accident, misuse,
shipment or other than ordinary household
use. This warranty excludes all incidental
©2012 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
12CE129032
N IB-11315
13
CLASSIC APPLE PIE
Everyone needs a fail-proof apple pie recipe –
here is our favorite to share with you and your family.
Makes one 10-inch pie, 8 to 12 servings
LARGE APPLES (GOLDEN
DELICIOUS, GINGER GOLD, OR
PINK LADY TEND TO BE THE
TASTIEST), PEELED, CORED,
AND HALVED
4
RECIPE PÂTE BRISÉE DOUGH
(PAGE 40)
1
JUICE OF
½
½ MEDIUM LEMON
TEASPOON GROUND
CINNAMON
PINCH GROUND NUTMEG
¼
1
½
1. Preheat oven to 450°F with the rack in the lower third
of the oven.
2. Roll out dough to 1⁄8-inch thick circle and fit into a
10-inch pie plate. Chill in refrigerator for about 20
minutes.
3. While dough is chilling, prepare the filling. Insert the
slicing disc into the work bowl of the food processor.
Stand the apple halves upright in the feed tube and
slice. Transfer to a large bowl and toss gently with the
lemon juice, spices, salt, vanilla and sugar.
4. Using a fork, prick the chilled dough evenly all over
but make sure not to go entirely through the dough.
Transfer the apple mixture into the pie shell.
TEASPOON KOSHER SALT
TEASPOON PURE
VANILLA EXTRACT
CUP GRANULATED SUGAR
5. Roll out the remaining dough into a 10-inch disc.
Brush the outer rim of the pie shell with the egg wash.
Press the dough disc on top of the filled pie, pressing
down the sides to seal. Using a paring knife, trim any
excess dough and discard (or save for another use).
Cut four ½-inch vents in the center of the top of the
pie crust (in a circular pattern, similar to a clock’s 12,
3, 6 and 9 o’clock positions). Brush the top with the
remaining egg wash, and sprinkle with granulated
sugar.
EGG WASH (1 LARGE EGG
LIGHTLY BEATEN WITH A
TEASPOON OF WATER)
6. Bake the pie for 15 minutes, then reduce the temperature to 350°F and continue to bake until golden
brown, another 30 to 35 minutes. Let the pie rest on a
cooling rack at least 40 minutes before serving.
Nutritional information per serving (based on 12 servings):
Calories 263 (51% from fat) | carb. 30g | pro. 2g | fat 15g
sat. fat 9g | chol. 48mg | sod. 241mg | calc. 5mg | fiber 1g
46
DESSERTS
PUMPKIN CHEESECAKE
Change up the Thanksgiving table with this pumpkin pie–inspired dessert.
Makes one 8-inch cake, about 12 servings
NONSTICK COOKING SPRAY
CRUST:
24
3
FILLING:
16
GINGERSNAP COOKIES
TABLESPOONS UNSALTED
BUTTER, SOFTENED
AND CUBED
OUNCES (2 STANDARD
PACKAGES) CREAM CHEESE,
SOFTENED AND CUT INTO
12 PIECES, ROOM
TEMPERATURE
CUP GRANULATED SUGAR
¼
1
CUP PACKED LIGHT
BROWN SUGAR
½
TEASPOON PURE
VANILLA EXTRACT
CUP PUMPKIN PURÉE
1
LARGE EGGS, ROOM
TEMPERATURE
4
PINCH KOSHER SALT
TEASPOON GROUND ALLSPICE
1
⁄8
1
⁄8
8
TEASPOON GROUND
CINNAMON
½
TEASPOON GROUND NUTMEG
OUNCES CRÈME FRAÎCHE, OR
PLAIN GREEK YOGURT,
ROOM TEMPERATURE
1. Preheat the oven to 325°F. Place a baking pan on the
bottom rack of the oven and fill with water. Position the
other rack in the middle of the oven, directly over the
water-filled pan. Lightly coat the inside of a springform
pan with nonstick spray; reserve.
2. Prepare the crust. Insert the chopping blade into the
work bowl of the food processor. Add the cookies and
pulse about 10 times to chop, then process to finely
grind, about 20 seconds. Add the butter and pulse
about 5 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.
3. Prepare the filling. Remove the chopping blade to wipe
out work bowl, and then replace the chopping blade.
Add the cream cheese. Pulse about 5 times, scrape
down sides of bowl, and then process for 30 to 35
seconds until creamy. Add the sugars and pulse a few
times, and then process until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running, add the vanilla and eggs, one at a time,
until combined.
4. Stop the unit to add the pumpkin, salt and spices. Pulse
until combined, scraping down as needed. Pulse in the
crème fraîche until combined.
5. Pour the cream cheese mixture into the prepared pan.
Open the oven; if any of the water has evaporated from
the baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour and
then turn the oven off and let rest in the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least 8
hours.
Nutritional information per serving:
Calories 334 (60% from fat) | carb. 27g | pro. 6g | fat 22g
sat. fat 12g | chol. 122mg | sod. 258mg | calc. 36mg | fiber 1g
DESSERTS
45
CARROT CAKE WITH CREAM CHEESE FROSTING
A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with
toasted almonds, or finely chop walnuts and press around the lower sides
of the cake for a picture-perfect presentation.
Makes one 8- or 9-inch cake, about 10 servings
1. Preheat oven to 350°F. Lightly coat either an 8- or 9-inch
round baking pan with nonstick cooking spray; reserve.
NONSTICK COOKING SPRAY
TEASPOON BAKING POWDER
1
½
½
1
TEASPOON GROUND
CINNAMON
1
CUP PLUS 2 TABLESPOONS
UNBLEACHED, ALL-PURPOSE
FLOUR
¾
TEASPOON BAKING SODA
TEASPOON KOSHER SALT
CUP WALNUTS,
LIGHTLY TOASTED
CUP GRANULATED SUGAR
½
½
POUND CARROTS (ABOUT 4
MEDIUM-SMALL CARROTS),
PEELED
½
CUP PACKED LIGHT OR DARK
BROWN SUGAR
LARGE EGGS
2
1
CUP PLUS 2 TABLESPOONS
GRAPESEED OR VEGETABLE OIL
½
TEASPOON PURE VANILLA
EXTRACT
FROSTING:
8
OUNCES (1 STANDARD
PACKAGE) CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 8 PIECES
CUP CONFECTIONERS’ SUGAR
2
⁄3
¼
½
OUNCES GOAT CHEESE, ROOM
TEMPERATURE (OR YOU CAN
SUBSTITUTE SOUR CREAM OR
PLAIN YOGURT)
2
STICK (4 OUNCES) UNSALTED
BUTTER, ROOM TEMPERATURE
AND CUT INTO 4 PIECES
1
TEASPOON KOSHER SALT
TEASPOON PURE
VANILLA EXTRACT
2. Insert the chopping blade into the work bowl of the food
processor. Add the flour, cinnamon, baking powder,
baking soda and salt. Process to combine, about 10
seconds. Transfer to a large mixing bowl; reserve.
3. Put the walnuts into the work bowl and pulse 2 to 3 times
to coarsely chop. Leaving the nuts in the bowl, remove
the chopping blade and replace with the shredding disc.
Shred the carrots. Add the nuts and carrots to the bowl
with the dry ingredients; reserve.
4. Remove the shredding disc and replace with the
chopping blade. Add the sugars to the work bowl. Put
the oil, eggs and vanilla in a large measuring cup. While
unit is running, gradually add the wet ingredients to the
sugars. Process until well mixed, about 45 to 60 seconds.
Add to the mixing bowl with the dry ingredients; stir until
just combined.
5. Pour into the prepared pan and carefully place in the
oven. Bake for about 25 minutes, or until a cake tester
inserted in the center comes out clean. Cool in the pan.
6. While cake is cooling, prepare the frosting. After cleaning
it well, insert the chopping blade into the work bowl. Add
the cream cheese and butter and process until smooth,
stopping to scrape down as needed, about 40 to 60
seconds. Add the goat cheese and process until
combined, another 10 to 15 seconds. Add the sugar, salt
and vanilla. Process until completely smooth, again
stopping to scrape down the sides of the bowl as
needed.
7. Once the cake has cooled, remove from pan. For a
9-inch cake: Frost the entire cake as one layer, spreading
evenly on the top and sides with a spatula. For an 8-inch
cake: You can make it into a two-layer cake by carefully
using a serrated knife to halve the cake horizontally.
Spread a thin layer of frosting on the top of the lower
half, and then place the top half on the lower. Then
spread a thin layer of frosting to cover all sides and top
(this is called a “crumb coat”). Chill for about 30 to 60
minutes to let that set. After chilling, finish with the
remaining frosting. This will ensure a very clean presentation. This cake tends to be a bit crumbly so by doing the
crumb coat, your cake will be perfectly smooth.
Nutritional information per serving:
44
DESSERTS
Calories 495 (62% from fat) | carb. 41g | pro. 7g | fat 35g
sat. fat 11g | chol. 74mg | sod. 405mg | calc. 58mg | fiber 2g
BUTTERMILK BISCUITS
These biscuits are so light and tender, you will
want to make them every night.
Makes 12 biscuits
CUP CAKE FLOUR
¾
1
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2¼
2
¼
1
¼
TABLESPOON CREAM
OF TARTAR
1. Preheat oven to 500°F. Line a baking sheet with
parchment paper.
TEASPOONS BAKING SODA
TEASPOON
GRANULATED SUGAR
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP BUTTERMILK
1
2
TABLESPOONS UNSALTED
BUTTER, COLD AND CUBED
9
TABLESPOONS UNSALTED
BUTTER, MELTED
2. Insert the chopping blade into the work bowl of the
food processor. Add both flours, cream of tartar, and
baking soda and process for 10 seconds. Add the
sugar, salt and pepper and process again for 5
seconds. Add the cold butter and pulse to incorporate until the size of the butter resembles peas.
3. While pulsing, pour the buttermilk (you may not need
all of it) through the feed tube until just incorporated
– the dough will be quite sticky. Remove dough from
work bowl and place onto a well floured surface.
Knead dough by hand about two to three times, form
into a log and cut into 12 equal pieces. Form each
piece into a round and place evenly spaced onto the
prepared baking sheet.
4. Bake 10 minutes, until golden brown. Remove from
oven and brush with melted butter. Serve immediately.
TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.
Nutritional information per biscuit:
Calories 210 (45% from fat) | carb. 25g | pro. 4g | fat 10g
sat. fat 7g | chol. 29mg | sod. 437mg | calc. 26mg | fiber 1g
DOUGHS/BREADS
43
BUTTERY DINNER ROLLS
Fresh from the oven, warm rolls make any dinner extra-special.
Makes 12 rolls
TEASPOONS ACTIVE DRY YEAST
1¾
3
TABLESPOONS GRANULATED
SUGAR
3
TABLESPOONS UNSALTED
BUTTER, PLUS 1 TABLESPOON
FOR BRUSHING
4
TABLESPOONS WHOLE MILK,
PLUS 1 TABLESPOON FOR
BRUSHING
6
3
¾
1
TABLESPOONS WARM WATER
(105˚F- 110˚F)
CUPS BREAD FLOUR
TEASPOON KOSHER SALT
LARGE EGG, LIGHTLY BEATEN
1. In a small saucepan combine the milk, butter and
sugar. Warm over low heat until the butter in melted.
Remove from heat and set aside.
2. In a large measuring cup, dissolve the yeast in the
warm water. Let stand 5 minutes, or until mixture is
foamy. Insert the chopping blade into the work bowl
of the food processor. Add the flour and salt; process
for 10 seconds. Add the milk mixture and egg to the
yeast mixture. Gently stir to combine. With the
machine running, slowly add the liquid through the
feed tube and process until a dough ball forms.
Continue processing 45 seconds to knead the dough.
Shape the dough into a smooth ball and place in a
1-gallon sealable plastic bag or large bowl. Squeeze
the air out and seal the bag or tightly cover bowl with
plastic wrap. Let rise in a warm place until the dough
has doubled in size, about 45 to 60 minutes.
3. Preheat oven to 450°F. Lightly butter a 9-inch round
baking pan. Divide the dough into 12 equal pieces,
about 2 ounces each). Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap
and let rise until the rolls have doubled in size, about
30 to 40 minutes. Combine remaining tablespoon of
milk and tablespoon of butter and heat until the
butter has melted. Just before baking, gently brush
the rolls with the butter/milk mixture. Bake until
golden brown or an internal temperature of 200˚F is
reached, about 12 to 15 minutes. Remove from pan
and let cool on a rack for about 10 minutes for
serving.
For a softer roll, brush each with melted butter just after
removing from the oven.
Nutritional information per roll:
Calories 144 (28% from fat) | carb. 7g | pro. 4g | fat 2g
sat. fat 1g | chol. 22mg | sod. 157mg | calc. 17mg | fiber 1g
42
DOUGHS/BREADS
PÂTE SUCRÉE
Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut
into your favorite shape and bake.
Makes two 9-inch single crust pies or one 9-inch
double-crust pie
TEASPOON KOSHER SALT
½
12
TABLESPOONS
GRANULATED SUGAR
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
2
1
¼
TABLESPOONS UNSALTED
BUTTER, ROOM TEMPERATURE
AND CUBED
LARGE EGG YOLKS
TABLESPOON ICE WATER
TEASPOON LEMON ZEST
(OPTIONAL)
½
TEASPOON PURE
VANILLA EXTRACT
1. Insert the chopping blade into the work bowl of the
food processor. Add the flour, sugar and salt and
process for 10 seconds to sift. Add the butter and
process until combined, about 30 seconds. With the
machine running add the yolks, one at a time, and
process until incorporated. Add the water, zest (if using)
and vanilla; pulse 3 to 4 times, until combined.
2. Divide dough evenly and form it into 2 flat discs. Wrap
in plastic; chill in refrigerator until ready to use. Dough
should be firm enough to roll.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat) | carb. 15g | pro. 2g | fat 15g
sat. fat 9g | chol. 40mg | sod. 190mg | calc. 0mg | fiber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g
sat. fat 4g | chol. 40mg | sod. 48mg | calc. 2mg | fiber 0g
DOUGHS/BREADS
41
PÂTE BRISÉE
This versatile dough can be used for sweet or savory treats.
Makes two single-crust 9-inch pies or one 9-inch
double-crust pie
TEASPOON KOSHER SALT
1
16
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
¼
TABLESPOONS UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH CUBES
CUP ICE WATER
1. Insert the chopping blade into the work bowl of the
food processor. Add the flour and salt and process for
10 seconds to sift. Add the butter and pulse until the
mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon at a time, and pulse until
mixture just forms a dough – you may not need all of
the water. Divide dough equally into two pieces and
form each into a flat disc; wrap in plastic and refrigerate
until ready to use.
NOTE: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat) | carb. 15g | pro. 2g | fat 15g
sat. fat 9g | chol. 40mg | sod. 190mg | calc. 0mg | fiber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat) | carb. 7g | pro. 1g | fat 7g
sat. fat 5g | chol. 20mg | sod. 95mg | calc. 0mg | fiber 0g
40
DOUGHS/BREADS
PIZZA DOUGH
This dough can be used for more than just the obvious – just check out our
recipes for Sausage Bread or Broccoli Rabe Bread on pages 24 and 25.
Makes ¾ pound dough (two 9-inch crusts, or one
14-inch crust)
TEASPOON GRANULATED
SUGAR
1
TEASPOONS (1 STANDARD
PACKET, ¼ OUNCE) ACTIVE
DRY YEAST
2¼
2
⁄3
CUP WARM WATER
(105°–115°F)
1. In a liquid measuring cup dissolve yeast and sugar in
warm water. Let stand until foamy, about 5 minutes.
TEASPOON KOSHER SALT
¾
TEASPOON OLIVE OIL, PLUS
MORE FOR COATING BALL OF
DOUGH
1
CUPS BREAD FLOUR (YOU MAY
SUBSTITUTE UNBLEACHED, ALLPURPOSE FLOUR)
12⁄3
2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, olive oil and salt. With
the machine running, pour the liquid mixture through
the feed tube as fast as the flour absorbs it. Process
until the dough cleans the sides of the work bowl and
forms a ball. Continue to process for 30 seconds to
knead the dough. Dough may be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil.
Add dough, turn to coat in oil and cover bowl tightly
with plastic wrap. Let rise in a warm place for about 1
hour.
4. Place dough on a lightly floured surface and punch
down. Form into desired crust size(s) as directed by
appropriate recipe.
Nutritional information per serving (based on 12 servings):
Calories 62 (6% from fat) | carb. 13g | pro. 2g | fat 0g
sat. fat 0g | chol. 0g | sod. 143mg | calc. 0mg | fiber 0g
DOUGHS/BREADS
39
FISH STICKS
Crushed tortilla chips make crisp fish sticks, which are perfect in fish tacos,
but for a more traditional coating, use the breadcrumbs on page 4.
Makes about 20 fish sticks
3
½
CUPS TORTILLA CHIPS
POUND WHITE FISH, LIKE
LEMON SOLE OR COD
JUICE OF 1 LEMON OR LIME,
FOR SEASONING
KOSHER SALT, FOR SEASONING
FRESHLY GROUND BLACK
PEPPER, FOR SEASONING
LARGE EGG, LIGHTLY BEATEN
1
¼
CUP UNBLEACHED,
ALL-PURPOSE FLOUR, MIXED
WITH A PINCH EACH OF
KOSHER SALT AND BLACK
PEPPER
½
CUP GRAPESEED OR
VEGETABLE OIL
1. Insert the chopping blade into the work bowl of the
food processor. Add the tortilla chips and pulse about
5 times to break up, and then process to finely chop,
about 20 to 30 seconds. Remove and reserve in a
shallow baking dish.
2. Cut the fish into 4x1-inch “sticks.” Season on all sides
with the citrus juice, salt and pepper.
3. Put the flour and egg into separate shallow bowls or
baking dishes.
4. First lightly coat the fish in the flour, then in the egg
and then in the ground chips. Set on a clean platter.
Repeat with remaining fish.
5. Put the oil in a large skillet over medium heat. Once
hot, cook fish, putting no more than 5 pieces into the
pan at one time, until golden brown and crisp.
Remove and reserve on a cooling rack set over a
paper towel-lined tray.
6. Serve immediately, paired with the Rémoulade
on page 13.
Note: These fish sticks also make delicious fish tacos!
Prepare as is, and then put in warmed soft tortillas,
topped with a cabbage slaw and a squeeze of lime
juice. To prepare slaw: Mix together 2 tablespoons of
chopped cilantro with 1 cup of shredded green
cabbage, 1⁄8 teaspoon each of kosher salt and black
pepper and 1 teaspoon of olive oil.
Nutritional information per fish stick:
Calories 67 (53% from fat) | carb. 5g | pro. 3g | fat 4g
sat. fat 0g | chol. 14mg | sod. 39mg | calc. 10mg | fiber 0g
38
ENTRÉES
TACOS AMERICANOS
A bit spicy and full of flavor, this is a great recipe to have in your arsenal –
kids especially will love assembling their own tacos.
Makes twelve tacos (6 servings)
GARNISH:
3
OUNCES MONTEREY JACK
¼
HEAD ROMAINE OR ICEBERG
LETTUCE
1
PLUM TOMATO, QUARTERED
TACO FILLING:
1
GARLIC CLOVE, PEELED
½ TO 1
JALAPEÑO, SEEDED (SOME
PEPPERS TEND TO BE HOTTER
THAN OTHERS, SO USE YOUR
OWN JUDGMENT/PREFERENCE
ON HOW MUCH JALAPEÑO TO
USE)
POUND STEW MEAT, CUT INTO
¾
MEDIUM ONION, PEELED AND
CUT INTO 1-INCH PIECES
½
½-INCH PIECES
TEASPOON CHILI POWDER
1
1
⁄8
⁄8
TEASPOON GRAPESEED OR
VEGETABLE OIL
1
1. Insert the shredding disc into the work bowl of the
food processor. Shred the Monterey Jack. Remove and
reserve, keeping it loosely covered so it doesn't dry
out.
2. Flip the shredding disc to the slicing side. Slice the
lettuce, remove and reserve. Slice the plum tomato
into wedges. Reserve.
4. Put the oil in a large skillet over medium-high heat.
Add the meat-vegetable mixture, spices and salt. Stir
to combine and cook until meat is no longer pink. Add
the tomato paste, and cook for about 1 minute; then
add the broth, cooking until the broth has evaporated.
Remove pan from heat and set aside.
TEASPOON KOSHER SALT
TEASPOON GROUND CUMIN
1
3. Remove the slicing disc and insert the chopping blade.
With the machine running, drop the garlic and
jalapeño through the feed tube and finely chop. Stop
the machine, scrape down the sides and add the
onion. Pulse to chop, about 7 times. Scrape down the
sides once more, then add the stew meat. Using long
pulses, chop the meat, pausing between pulses to
allow meat to drop back down before pulsing again.
This will take about 10 pulses to properly chop.
5. To assemble tacos, put about 2 tablespoons of warm
taco meat in the center of each shell. Top with a bit of
lettuce, tomato and cheese. Garnish with sour cream,
salsa and guacamole.
SMALL (3-TO 5-INCH) SOFT
CORN TORTILLOS, KEPT WARM
TEASPOON DRIED OREGANO
PINCH CAYENNE
¾
1
½
12
TEASPOON TOMATO PASTE
CUP CHICKEN BROTH, LOW
SODIUM
SOUR CREAM OR PLAIN
YOGURT, FOR SERVING
TOMATO SALSA (PAGE
FOR SERVING
14),
Nutritional information per taco:
Calories 110 (57% from fat) | carb. 4g | pro. 8g | fat 7g
sat. fat 3g | chol. 25mg | sod. 264mg | calc. 67mg | fiber 1g
CHUNKY GUACAMOLE (PAGE
15), FOR SERVING
ENTRÉES
37
VEGETABLE STIR–FRY
A quick and simple stir-fry. This is just a base – add cooked chicken, beef, or
cubed tofu to the dish to make it a bit heartier.
Makes 4 servings
2
1
GARLIC CLOVES, PEELED
1-INCH PIECE GINGER, PEELED
AND HALVED
TEASPOONS CORNSTARCH
2
½
TABLESPOONS SOY SAUCE,
REDUCED SODIUM
3
CUP VEGETABLE OR CHICKEN
BROTH, LOW SODIUM
1
TABLESPOONS PEANUT OR
VEGETABLE OIL, DIVIDED
1½
MEDIUM TO LARGE RED
ONION, PEELED AND
TRIMMED TO FIT FEED TUBE
½
OUNCES SHIITAKE
MUSHROOMS, CLEANED
3½ TO 4
BUNCH BABY BOK CHOY,
LEAVES TRIMMED AND
RESERVED
1
STALK BROCCOLI, FLORETS
AND STEM SEPARATED
1
MEDIUM RED BELL PEPPER,
HALVED AND CORED
1
1
2
2
CUP SNAP OR SNOW
PEAS, TRIMMED
TEASPOON HOT SESAME OIL
DROPS FISH SAUCE
TABLESPOONS SESAME SEEDS
1. Insert the chopping blade into the work bowl of the
food processor. With the unit running, add the garlic
and ginger through the feed tube and process to finely
chop, about 10 to 15 seconds. Remove and reserve.
2. Remove the chopping blade and replace with the
slicing disc. Slice the red pepper, broccoli stalk,
bok choy, mushrooms and onion. Reserve.
3. Put 1 tablespoon of the oil into a large skillet over
medium heat. Once oil is hot, add the garlic and
ginger. Sauté until softened and very fragrant, about 2
minutes. Add the remaining oil and increase heat to
medium-high. Add ½ of the sliced vegetables. Sauté
for about 3 to 5 minutes, and then add the remaining
sliced vegetables. Sauté until softened, about an
additional 5 minutes. Add the broccoli stalks and cook
for a few minutes more.
4. While the vegetables are cooking, stir the broth, soy
sauce and cornstarch together. Add broth mixture to
the pan. Stir and cook until slightly thickened, a few
minutes. Stir in the reserved bok choy leaves and
broccoli florets. Cook until broccoli is tender and sauce
nicely coats the vegetables.
5. Once the mixture has achieved desired consistency,
stir in the sesame oil and fish sauce. Taste and adjust
seasonings as desired. Serve immediately with white
rice.
Nutritional information per serving (1 cup):
Calories 123 (52% from fat) | carb. 12g | pro. 3g | fat 7g
sat. fat 1g | chol. 0mg | sod. 433mg | calc. 49mg | fiber 4g
36
ENTRÉES
CELERY STALK, TRIMMED
1
1
MEDIUM CARROT, PEELED
AND TRIMMED
1
TABLESPOONS UNSALTED
BUTTER
6
CHICKEN POT PIE
The ultimate comfort food.
Makes 8 to 10 servings
SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
TEASPOON KOSHER SALT
¾
¼
MEDIUM SWEET POTATO,
PEELED AND CUT INTO
½-INCH CUBES
1
MEDIUM WAXY POTATO,
CUT INTO ½-INCH CUBES
1
CUPS CHICKEN BROTH,
LOW SODIUM
4 TO 5
CUP ALL-PURPOSE
FLOUR, DIVIDED
½
ROASTED CHICKEN,
APPROXIMATELY 2 TO 3
POUNDS, ROOM TEMPERATURE AND CUT INTO 1-INCH
PIECES (SKIN AND CARCASS
DISCARDED)
1
1
⁄3
1
⁄3
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP FROZEN PEARL ONIONS
CUP FROZEN PEAS
RECIPE BUTTERMILK
DOUGH (PAGE 43)
BISCUIT
1. Preheat oven to 400°F.
2. Put the butter in a medium stockpot over mediumlow heat.
3. While pan is heating, prepare the vegetables. Insert
the slicing disk into the work bowl of the food
processor and slice the carrot and celery together and
reserve.
4. Remove the slicing disc and insert the chopping
blade. Add the onion and pulse about 10 times to
chop. Add the onion, carrot and celery to the pot to
sauté. Sauté until vegetables are softened, about 8 to
10 minutes.
5. In two to three batches, roughly chop the chicken by
pulsing 2 to 3 times. Remove and reserve in a
separate bowl.
6. Stir the flour into the vegetable mixture and cook for
about 3 minutes to eliminate any raw flour taste. Slowly
whisk in 4 cups of the chicken broth, increase heat to
medium high to bring to a boil, and then reduce heat
slightly to maintain a healthy simmer. Stir in the potato,
salt and pepper and let simmer for about 20 minutes,
until vegetables are tender. (Add more broth if
necessary so vegetables stay submerged.) Stir in the
reserved chicken and frozen onions. Simmer for an
additional 35 to 40 minutes to thicken slightly. Once
stew-like, stir in the peas.
7. While filling is cooking, prepare the biscuit dough.
Cut into 9 pieces. Reserve, covered loosely with
plastic.
8. Pour filling into a 9-inch square pan. Evenly distribute
the biscuits over the top of the filling so there is about
¼ inch of space between biscuits.
9. Bake until biscuits are fully cooked through and
golden brown, about 15 minutes. Allow pot pie to
rest at least 15 minutes before serving.
Nutritional information per serving (based on 8 servings):
Calories 459 (49% from fat) | carb. 30g | pro. 27g | fat 25g
sat. fat 11g | chol. 103mg | sod. 791mg | calc. 41mg | fiber 3g
ENTRÉES
35
FALAFEL
The Middle-Eastern street food staple can now be found
in just about every city. The food processor makes it possible
to whip it up in your own home!
Makes 12 falafel patties
GARLIC CLOVE, PEELED
1
1
CUP DRIED CHICKPEAS,
SOAKED OVERNIGHT; RINSED
AND DRAINED
½
1
⁄8
1
¾
¼
1
⁄8
⁄3
1
SMALL SHALLOT, PEELED AND
CUT INTO 1-INCH PIECES
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
TEASPOON GROUND CUMIN
TEASPOON GROUND
CORIANDER
TEASPOON CHILI POWDER
CUP PACKED FRESH ITALIAN
PARSLEY, STEMS AND LEAVES
TEASPOON BAKING SODA
¼
1
TABLESPOON UNBLEACHED,
ALL-PURPOSE FLOUR
1
TABLESPOON WATER
GRAPESEED OR VEGETABLE OIL,
FOR COOKING
1. Insert the chopping blade into the work bowl of the
food processor. Add the garlic and shallot and pulse
to chop, about 10 to 15 times. Add the chickpeas,
salt, pepper, spices, parsley and flour. Pulse 10 to 15
times to break up, and then process for about 30
seconds to finely grind.
2. Dissolve the baking soda in the tablespoon of water,
and then with unit running, pour through the feed
tube and process 20 to 25 seconds to incorporate.
3. Using a ¼-cup scoop, form into 12 balls. Press balls
into ¼-inch high patties, about 1½ to 2 inches in
diameter. Place on a wax paper–lined tray or plate,
cover with plastic wrap and chill overnight.
4. To pan fry: Put ¼-inch of oil into a medium sauté pan
set over medium heat. While oil is heating, lightly
dust falafel with flour. Once the oil is hot (you want it
to be 375°F – use a candy/deep-fat thermometer to
monitor temperature), place no more than 4 falafel
patties in the pan at one time. Cook about 4 to 5
minutes, turning halfway through to evenly brown.
Remove and transfer to a cooling rack set over a
paper towel–lined pan. Repeat with remaining
patties.
To bake: Preheat oven to 400°F. Place falafel patties
on a parchment-lined rimmed baking pan; brush a
small amount of oil over the parchment. Drizzle 1
tablespoon of oil over the patties, turning to coat
both sides. Bake for 30 minutes, turning halfway
through.
Serving suggestions: The falafel patties are best when
served in a pita, topped with chopped cucumber and
tomato, lemon juice, salt and pepper and a good
amount of tahini dressing (page 8).
*To soak, place chickpeas in a bowl and cover with
water by 2 inches. Allow to soak overnight, and then
drain and rinse before using.
Nutritional information per patty:
Calories 61 (55% from fat) • carb. 5g • pro. 2g • fat 4g
sat. fat 0g • chol. 0mg • sod. 220mg • calc. 11mg • fiber 1g
34
ENTRÉES
ZUCCHINI-CARROT-POTATO CAKES
A twist on the traditional potato latkes.
Makes ten to twelve 3-inch cakes
SMALL ZUCCHINI, TRIMMED
1
1
MEDIUM RUSSET POTATO,
PEELED AND CUT TO FIT THE
FEED TUBE
1
TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1
1
1
¼
SMALL TO MEDIUM CARROT,
PEELED
SMALL ONION, PEELED
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
TABLESPOONS GRAPESEED OR
VEGETABLE OIL, PLUS MORE AS
NEEDED
2
LARGE EGG, LIGHTLY BEATEN
(MAY NOT NEED ENTIRE EGG)
1
TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR, OR
MATZO MEAL
2
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and finely chop, 3 to 4
pulses. Leaving the parsley in the bowl, remove the
chopping blade and replace with the shredding disc
assembly. Laying the vegetables horizontally in the feed
tube (trim to fit as needed), shred the potato, zucchini,
carrot and onion. Squeeze all excess liquid out of
vegetables by wrapping up in a clean towel and gently
wringing. Transfer all to a large mixing bowl. Add the
salt, pepper and flour and gently mix to fully combine.
Gradually add the beaten egg until the mixture just
holds together. You do not want the mixture to be too
wet or the final cakes will be too dense.
2. Put the oil into a large skillet set over medium-high
heat. When hot, drop pancake mixture by scant ¼-cup
spoonfuls evenly spaced in pan. Press down on top to
flatten to about ¼-inch thickness. Cook about 4 to 6
minutes on each side or until crispy and light brown.
Repeat adding oil as needed, until all mixture has been
cooked off. Keep warm on a baking sheet lined with a
rack in a 200ºF oven.
3. Serve with warm applesauce, sour cream or crème
fraîche.
Nutritional information per cake:
Calories 48 (48% from fat) | carb. 5g | pro. 7g | fat. 3g
sat. fat 0g | chol. 12mg | sod. 200mg | calc. 9mg | fiber 1g
SOUPS/SALADS/SIDES
33
3
1
½
2
SHREDDED BRUSSELS SPROUTS
The sweetness of the brussels sprouts comes out nicely in this
simple side dish. For an upscale take on it, drizzle a small amount of
white truffle oil over the sprouts just before serving.
Makes about 3 cups
TABLESPOONS OLIVE OIL
POUND BRUSSELS
SPROUTS, TRIMMED
TEASPOON KOSHER SALT
PINCHES FRESHLY GROUND
BLACK PEPPER
PINCHES CRUSHED RED
PEPPER (OPTIONAL)
2
TEASPOONS FRESH
LEMON JUICE
1½
TEASPOON GRATED
LEMON ZEST
½
SHREDDED PARMESAN
(OPTIONAL)
32
1. Put the oil in a large skillet set over medium/mediumlow heat.
2. Insert the slicing disc into the work bowl of the food
processor. Slice the brussels sprouts. Add to the pan
with the salt and pepper, and sauté until very tender,
about 20 to 25 minutes.
3. Add the remaining ingredients and toss to combine.
Sprinkle with a few pinches of shredded Parmesan if
desired. Serve immediately.
Nutritional information per serving (½ cup):
Calories 93 (63% from fat) | carb. 7g | pro. 3g | fat 7g
sat. fat 1g | chol. 0mg | sod. 209mg | calc. 32mg | fiber 3g
SOUPS/SALADS/SIDES
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit –
even among non-salad eaters!
Makes about 4 cups
TEASPOON KOSHER SALT
½
¼
CUP CANNED CHICKPEAS,
DRAINED AND RINSED
1
CUP CORN, FRESH OR
FROZEN (THAWED)
½
PINT OF GRAPE TOMATOES,
HALVED LENGTHWISE
1
MEDIUM CARROT, PEELED AND
CUT TO FIT THE FEED TUBE
1
CELERY STALK, TRIMMED AND
CUT TO FIT THE FEED TUBE
1
MEDIUM CUCUMBER, SEEDED
AND CUT INTO 1-INCH PIECES
½
CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
¼
LARGE RED ONION, PEELED
AND CUT INTO 1-INCH PIECES
¼
2½
1. Insert the chopping blade into the work bowl
of the food processor. Add the onion and parsley;
pulse to chop, about 5 pulses.
2. Add the cucumber to the work bowl and pulse to
roughly chop, 5 pulses, add to mixing bowl.
3. Remove the chopping blade and insert the slicing
disc. Fit the celery and carrot together in the feed
tube and slice. Add to the bowl along with the
tomatoes, corn and chickpeas. Toss all ingredients
together with salt, pepper and vinaigrette. Taste and
adjust seasoning accordingly. Serve immediately.
Nutritional information per serving (½ cup):
Calories 87 (38% from fat) | carb. 12g | pro. 2g | fat 4g
sat. fat 1g | chol. 0mg | sod. 271mg | calc. 25mg | fiber 2g
TEASPOON FRESHLY GROUND
BLACK PEPPER
TABLESPOONS BASIC
VINAIGRETTE (PAGE 7)
SOUPS/SALADS/SIDES
31
COLESLAW
A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.
Makes about 4 cups
TEASPOON KOSHER SALT
¼
1
⁄8
MEDIUM HEAD SAVOY
CABBAGE, CORED
¼
MEDIUM HEAD RED
CABBAGE, CORED
¼
MEDIUM-LARGE RADISH,
TRIMMED
1
LARGE CARROT, PEELED
AND TRIMMED
1
CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
1
2 TO 3
2½
30
TEASPOON FRESHLY GROUND
BLACK PEPPER
TEASPOONS CIDER VINEGAR
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
1. Insert the chopping blade into the work bowl of the
food processor. Add parsley and pulse to finely chop,
about 6 to 8 pulses.
2. Keeping the parsley in the bowl, remove the chopping blade and insert the shredding disc. Shred the
carrot and the radish. Remove the shredding disc and
flip to the slicing side. Slice the cabbage.
3. Transfer ingredients to a large mixing or serving bowl.
Toss vegetables together with the salt, pepper,
vinegar and oil. Taste and adjust seasoning as
desired.
Nutritional information per serving (½ cup):
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fiber 1g
SOUPS/SALADS/SIDES
½
1
1
SPRING VEGETABLE MINESTRONE
Pesto stars in this brightly flavored springtime soup.
Makes about 12 cups
1. Put the olive oil in a large pot set over medium heat.
TABLESPOON OLIVE OIL
GARLIC CLOVE, PEELED
SMALL LEEK, TRIMMED AND
CUT INTO 2-INCH PIECES
CELERY STALK, TRIMMED
1
½
6
MEDIUM CARROTS, PEELED
AND TRIMMED
3
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
½
TEASPOON KOSHER SALT,
DIVIDED
¾
SMALL FENNEL BULB, TRIMMED
OUNCE RED POTATOES, (NOT
PEELED), QUARTERED
CUPS COOKED DITALINI PASTA
2
CAN (15 OUNCES) RED KIDNEY
BEANS, DRAINED AND RINSED
1
CAN (15 OUNCES) CHICKPEAS,
DRAINED AND RINSED
1
SMALL YELLOW SQUASH,
TRIMMED AND HALVED
LENGTHWISE
1
SMALL ZUCCHINI, TRIMMED
AND HALVED LENGTHWISE
1
CUPS CHICKEN OR VEGETABLE
STOCK, LOW SODIUM
6
2 TO 4
(OPTIONAL) (OR OTHER SMALL
VARIETY)
TABLESPOONS BASIL PESTO
(PAGE 11), FOR SERVING
2. While oil is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic and leek; pulse until finely
chopped. Transfer to the pot with a ¼ teaspoon of
the salt and pinch of pepper and begin to sauté.
3. While the garlic and leek are cooking, remove the
chopping blade and insert the slicing disc. Fit the
carrots and celery into the feed tube so they are snug
and slice. Slice the fennel. Add to the pot, with the
remaining salt and pepper, and sauté until slightly
soft, about 10 minutes.
4. Slice the zucchini and squash, reserve in bowls. Once
the vegetables have cooked, stir in the potatoes and
broth. Increase temperature to bring mixture to just a
boil. Reduce to maintain a simmer and add the
zucchini, squash, chickpeas and beans. Continue to
simmer until all vegetables are tender, about 20 to 30
minutes.
Stir in the cooked ditalini, if using, and simmer for an
additional 5 to 10 minutes or until heated through.
Taste and adjust seasoning accordingly.
5. Serve in individual bowls topped with a dollop of
pesto. The pesto is best stirred into soup before
eating.
Nutritional information per serving (1 cup):
Calories 127 (19% from fat) | carb. 20g | pro. 7g | fat 3g
sat. fat 0g | chol. 0mg | sod. 659mg | calc. 57mg | fiber 5g
SOUPS/SALADS/SIDES
29
CREAMY SWEET POTATO SOUP
This velvety soup is perfect for a brisk fall day.
Makes about 10 cups
1. Put the butter in a medium pot set over low heat.
GARLIC CLOVE, PEELED
1
1
TABLESPOONS
UNSALTED BUTTER
2
½-INCH PIECE GINGERROOT,
PEELED
TEASPOON KOSHER
SALT, DIVIDED
½
LEEK, TRIMMED AND CUT INTO
2-INCH PIECES
1
PINCH FRESHLY GROUND
BLACK PEPPER
TEASPOON GROUND
CINNAMON
¼
MEDIUM SWEET POTATOES
(ABOUT 1 POUND), PEELED
AND CUT TO FIT THE FEED
TUBE (RESERVE IN COLD WATER
IF NOT USING IMMEDIATELY)
2
PINCH CAYENNE
2
CUPS CHICKEN OR VEGETABLE
BROTH, LOW SODIUM
½ TO ¾ CUP HEAVY CREAM
2. While butter is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic, ginger and leek and pulse
until finely chopped, about 8 to 10 times. Put into the
pot with a pinch each of the salt and pepper. Sauté
until softened, about 8 minutes (you want the heat to
be low so the vegetables do not pick up any color).
3. While the vegetables are cooking, prepare the
potatoes. Remove the chopping blade and insert the
slicing disc. Slice the potatoes. Add to the softened
vegetables in the pot and stir to fully coat. Add the
cinnamon, cayenne and broth and raise heat to bring
mixture to a boil. Once boiling, reduce heat to
maintain a simmer. Allow to simmer until potatoes are
tender, about 15 minutes.
4. Using a slotted spoon, transfer the soup solids to the
food processor and transfer liquid to a measuring cup
(this will make it easier to add to the food processer
while puréeing). Process to purée and while processing, slowly add the hot cooking liquid through the feed
tube. Add ½ cup of the cream until smooth (this will
take about 2 minutes to reach a nice consistency). If a
thinner soup is desired, add the remaining cup.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 221 (66% from fat) | carb. 17g | pro. 1g | fat 16g
sat. fat 11g | chol. 55mg | sod. 598mg | calc. 29mg | fiber 2g
28
SOUPS/SALADS/SIDES
1
1
GAZPACHO
This bright and vibrant soup is perfect all summer long.
Makes 3½ cups
GARLIC CLOVE, PEELED
JALAPEÑO, SEEDED AND CUT
INTO 1-INCH PIECES
LARGE CUCUMBER, CUT INTO
¼
SCALLIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
2
CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
¼
1-INCH PIECES
TEASPOON KOSHER SALT
1
¼
MEDIUM VINE-RIPE
TOMATOES, CORED AND CUT
INTO 1-INCH PIECES
2
RED BELL PEPPER, CUT INTO
1-INCH PIECES
¼
YELLOW BELL PEPPER, CUT
INTO 1-INCH PIECES
¼
1
1
3
1½
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic, jalapeño, and parsley down the feed tube to
chop. Pulse an additional 4 to 5 times if necessary. Add
the scallions, cucumber, bell peppers and tomatoes,
and pulse 7 to 8 times to rough chop.
2. Add the remaining ingredients and pulse another 6 to
7 times to incorporate. Taste and adjust seasoning as
desired. Serve.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) | carb. 5g | pro. 1g | fat 0g
sat. fat 0g | chol. 0mg | sod. 361mg | calc. 17mg | fiber 2g
TEASPOON FRESHLY GROUND
BLACK PEPPER
TEASPOON RED WINE VINEGAR
TEASPOON FRESH LIME JUICE
DASHES HOT SAUCE
CUPS VEGETABLE JUICE,
LOW SODIUM
SOUPS/SALADS/SIDES
27
1
2
BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness
of broccoli rabe in this version.
Makes one 14-inch roll
RECIPE PIZZA DOUGH (PAGE
39)
TABLESPOONS GRAPESEED OR
VEGETABLE OIL, DIVIDED
TEASPOON CRUSHED RED
PEPPER FLAKES
⁄8
TEASPOON KOSHER SALT,
DIVIDED
¾
BUNCH BROCCOLI RABE (NO
MORE THAN 1 POUND),
TRIMMED AND CUT INTO 2-INCH
PIECES
1
1
2
½
¼
GARLIC CLOVES, PEELED
CUP WHOLE MILK RICOTTA
OUNCE PECORINO
PINCH NUTMEG
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
UNBLEACHED, ALL-PURPOSE
FLOUR, FOR ROLLING DOUGH
EGG WASH (1 EGG BEATEN WITH
1 TEASPOON WATER)
1. Preheat oven to 400˚F with rack in the middle of the
oven. Lightly coat a baking sheet with 1 tablespoon
of the oil and set aside.
2. Heat the remaining oil in a 10-inch sauté pan over
medium heat until shimmering.
3. While the oil is heating, insert the chopping blade
into the work bowl of the food processor. With the
unit running, drop the garlic through feed tube to
chop.
4. Add broccoli rabe to the skillet – it will look like a lot
but will shrink as it cooks. Season with salt and sauté
for about 7 to 8 minutes, or until just tender. Halfway
through cooking, stir in the garlic and red pepper
flakes. Remove from the heat and set aside to cool
slightly.
5. While the vegetables are cooking, put the pecorino
into the work bowl, still fitted with the chopping
blade, and process to finely grate. Put into a
medium mixing bowl with the ricotta, nutmeg,
remaining salt and pepper. Add to broccoli rabe and
stir to completely combine.
6. Punch down pizza dough on a lightly floured surface. With the tips of your fingers, gently
press out dough into a 14 x 8 inch rectangle, turning and stretching as needed. Gently lift
dough onto prepared baking sheet and reshape if necessary. If any tears appear, pinch the
dough back together.
7. Evenly spread the broccoli-cheese mixture all over the dough in a single layer, leaving a
1-inch border around the outside.
8. Brush the border of the dough with the egg wash. Starting with the long end farthest from
you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long
end closest to you and tightly pull it over the dough in the center to cover and complete
the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and
pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the
baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits
in the top.
9. Bake for 30 to 35 minutes or until golden brown and cooked through, rotating the pan
halfway through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve
warm.
Nutritional information per serving:
Calories 204 (54% from fat) | carb. 16g | pro. 8g | fat 13g
sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg | fiber 2g
26
APPETIZERS
SAUSAGE BREAD (STROMBOLI STYLE)
This recipe is great for a hungry crowd and can easily be doubled.
We use a combination of sweet and hot sausage in this bread but
feel free to use whatever suits your taste.
Make one 14-inch roll
1. Preheat oven to 400˚F with rack in the middle of the oven.
Lightly coat a baking sheet with 1 tablespoon of the oil.
1
RECIPE PIZZA DOUGH (PAGE 39)
2. Heat remaining oil in a 10-inch skillet over medium heat.
2
TABLESPOONS GRAPESEED OR
VEGETABLE OIL, DIVIDED
3. While the oil is heating, insert the slicing disc into the
1
SMALL FENNEL BULB, FRONDS
work bowl of the food processor and slice the fennel.
REMOVED, QUARTERED AND
Add fennel to the hot skillet with the garlic and ¼
CORED
teaspoon of the salt. Sauté for about 8 to10 minutes until
2
GARLIC CLOVES, PEELED AND
SMASHED
the fennel is softened and lightly browned. While fennel
¼ TO ½ TEASPOON KOSHER SALT,
and garlic are cooking, remove the slicing disc and flip to
DIVIDED
the shredding side. Shred mozzarella; reserve in bowl.
4
OUNCES LOW-MOISTURE
MOZZARELLA, DIVIDED
4. Once the fennel has cooked, reserve in a separate bowl.
½
POUND SWEET ITALIAN
Return pan to the heat and break sausage up into
SAUSAGE, CASINGS REMOVED
medium-size chunks directly into the pan. Cook until
¼
POUND HOT ITALIAN SAUSAGE,
sausage is browned with no pink, about 5 to 7 minutes.
CASINGS REMOVED
Add fennel and stir. Add the wine and scrape any bits on
2
TABLESPOONS WHITE WINE
the bottom of the pan with a wooden spoon. Cook until
UNBLEACHED, ALL-PURPOSE
wine has evaporated, about 1 minute, and remove pan
FLOUR, FOR ROLLING DOUGH
from heat. Discard garlic and stir in ½ cup of the mozzaEGG WASH (1 LARGE EGG
LIGHTLY BEATEN WITH 1
rella. Set aside to cool slightly.
TEASPOON WATER)
5. Punch down pizza dough on a lightly floured surface.
With the tips of your fingers, gently press out into a
14x8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking
sheet and reshape if necessary. If any tears appear, pinch the dough back together.
6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch border around
the outside. Sprinkle remaining cheese evenly over the sausage mixture.
7. Brush the border of the dough with the egg wash. Starting with the long end farthest from you, roll
the dough into a log (like a jelly roll) to the center of the rectangle. Take the long end closest to
you and tightly pull it over the dough in the center to cover and complete the roll. Pinch to seal all
along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over
so it is seam side down and arrange in the center of the baking sheet. Brush all over with egg
wash, and with a paring knife cut 3 evenly spaced slits in the top.
8. Bake for 30 minutes or until golden brown and cooked through, rotating the pan halfway through
cooking. Remove and allow bread to rest 5 minutes before slicing. Serve warm.
Nutritional information per serving (based on 14 servings):
Calories 204 (54% from fat) | carb. 16g | pro. 8g | fat 13g
sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg | fiber 2g
APPETIZERS
25
CUCUMBER-SALMON TEA SANDWICHES
Be sure to have these sandwiches front and center on your
lunch buffet – they are not only delicious, but they will also bring
lots of color to your table.
Makes about 22 sandwiches
OUNCES SMOKED SALMON,
TORN OR CUT INTO 22 PIECES
3.5
LOAF PUMPERNICKEL
COCKTAIL BREAD*
1
CUP SALMON CREAM CHEESE,
LEMON-DILL-CAPER VARIETY
(PAGE 6), SOFTENED
½
SMALL TO MEDIUM CUCUMBER,
HALVED LENGTHWISE AND
WIDTHWISE
1
1. Insert the slicing disc into the work bowl of the food
processor. Slice the cucumber (you will have halfmoon shapes).
2. Lay the slices of bread on a clean work surface.
Spread 1 teaspoon of cream cheese on one side of
each piece of bread. Top half of the slices with 3
cucumber slices and a piece of smoked salmon each.
Top with another piece of bread, cream cheese side
down.
3. Halve the sandwiches on the diagonal and serve
immediately.
*If you cannot find cocktail bread, extra-thin sliced
bread, such as Pepperidge Farm brand, is a good
substitute. Just cut each slice in quarters to make
them cocktail size.
Nutritional information per sandwich:
Calories 85 (48% from fat) | carb. 7g | pro. 4g | fat 5g
sat. fat 2g | chol. 13mg | sod. 360mg | calc. 12mg | fiber 1g
24
APPETIZERS
DILL-RADISH TEA SANDWICHES
An elegant sandwich to serve for light lunch or afternoon tea.
Makes about 22 sandwiches
CUP DILL BUTTER (PAGE
SOFTENED
½
LOAF SLICED RYE COCKTAIL
BREAD*
1
SMALL RADISHES (ABOUT 1
SMALL BUNCH), TRIMMED
6 TO 8
5),
SEA SALT
1. Fit the slicing disc into the work bowl of the food
processor. Fill the feed tube with the radishes and
slice.
2. Lay the slices of bread on a clean work surface.
Spread 1 teaspoon of butter on one side of each
piece of bread. Top half of the buttered pieces with
3 radish slices and a pinch of salt. Top with another
piece of bread, buttered side down. Continue with
the remaining bread.
3. Halve the sandwiches on the diagonal and serve
immediately.
*If you cannot find cocktail bread, extra-thin–sliced
bread, such as Pepperidge Farm brand, is a good
substitute. Just cut each slice in quarters to make
them cocktail size.
Nutritional information per sandwich:
Calories 72 (56% from fat) | carb. 7g | pro. 1g | fat 4g
sat. fat 3g | chol. 11mg | sod. 198mg | calc. 10mg | fiber 1g
APPETIZERS
23
HUMMUS
Serve this brightly flavored dip with warm pita for a satisfying snack.
Makes about 2½ cups
TEASPOON LEMON ZEST
½
1¼
1
2
CUP FRESH ITALIAN PARSLEY,
LEAVES ONLY
¼
2
¼
¼
½
¼
⁄8
1
22
TEASPOONS KOSHER SALT
GARLIC CLOVE, PEELED
CANS (15.5 OUNCES EACH)
CHICKPEAS, DRAINED AND
RINSED
TABLESPOONS TAHINI
CUP FRESH LEMON JUICE
CUP WATER
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley, lemon zest, salt and
garlic and process to chop, about 10 seconds. Scrape
down the sides of the bowl and repeat. Add remaining ingredients and process until smooth, about 5
minutes, stopping to scrape down the sides of the
bowl as needed.
2. For serving, transfer hummus to a shallow bowl. Make
a slight indentation in the center of the dip and fill
with the remaining tablespoon of oil. Sprinkle the
paprika and za’atar, if using, over the oil.
Calories 43 (41% from fat) | carb. 5g | pro. 1g | fat 2g
sat. fat 0g | chol. 0mg | sod. 138mg | calc. 11mg | fiber 1g
CUP EXTRA VIRGIN OLIVE OIL,
PLUS 1 TABLESPOON FOR
SERVING
Nutritional information per serving (1 tablespoon):
TEASPOON GROUND CUMIN
TEASPOON PAPRIKA
(OPTIONAL)
PINCH ZA’ATAR
(OPTIONAL)
APPETIZERS
2
½
REFRIED BEANS
It is easy enough to buy canned, but making your own
is just as simple and much more delicious!
Makes about 2 cups
GARLIC CLOVES, PEELED
1. Insert the chopping blade into the work bowl of the
food processor. Put the garlic, onion and jalapeño in
the bowl and process to finely chop.
MEDIUM ONION, PEELED AND
CUT INTO 1-INCH PIECES
TABLESPOON TOMATO PASTE
1
½
TABLESPOONS GRAPESEED OR
VEGETABLE OIL, DIVIDED
2
JALAPEÑO, SEEDED AND CUT
INTO 1-INCH PIECES
½
1 TO 2
1
1
1 TO 1½
TEASPOON KOSHER SALT,
DIVIDED
2. Put 1 tablespoon of the oil in a medium nonstick
skillet set over medium heat. Once oil is hot, add the
chopped vegetables, tomato paste, a pinch of salt,
cumin and cayenne. Sauté until softened, about 4
minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still
fitted with the chopping blade. Pulse until desired
consistency is reached, adding water through the
feed tube as you go to achieve a nice creamy texture.
Add salt to taste.
PINCHES GROUND CUMIN
PINCH CAYENNE
CAN (15.5 OUNCES) PINTO
BEANS, DRAINED
4. Put the remaining 1 tablespoon of oil in the same
skillet and set over medium-high heat. Once hot, add
the puréed bean mixture to the pan and cook, stirring
frequently, until slightly darkened in color, no more
than 4 minutes. Serve warm.
CUPS WATER
Nutritional information per serving (¼ cup):
Calories 83 (41% from fat) | carb. 10g | pro. 3g | fat 4g
sat. fat 0g | chol. 0mg | sod. 311mg | calc. 28mg | fiber 3g
APPETIZERS
21
1
TEN-LAYER NACHOS
These nachos are stacked high with delicious ingredients. Try using
different cheeses or substituting your own favorite nacho toppings.
Makes 10 to 12 servings
STANDARD BAG TORTILLA
CHIPS (ENOUGH TO COVER
THE BOTTOM OF RIMMED
BAKING SHEET)
1. Preheat oven to 375°F. Line a rimmed baking sheet
with foil. Evenly distribute the chips on the prepared
baking pan.
2. Evenly distribute dollops of the refried beans on top of
the chips. Reserve.
5. Remove the chopping blade and insert the slicing disc.
Slice the olives. Remove and distribute on top of the
nachos. Flip the slicing disc to the shredding side.
Shred the cheese(s). Remove and evenly distribute
over the rest of the assembled nacho ingredients.
CUP SALSA (PAGE
²⁄³
²⁄³
½
OUNCES MONTEREY JACK OR
CHEDDAR, OR A MIX OF THE
TWO, CHILLED
6 TO 8
CUP GRAPE TOMATOES
½
¾
4. Put the tomatoes into the work bowl and pulse to
chop. Again, remove and distribute on the chips.
JALAPEÑO, SEEDED AND CUT
INTO 1-INCH PIECES
1
SCALLIONS, TRIMMED AND
CUT INTO 1-INCH PIECES
4 SMALL
CUP REFRIED BEANS,
HOMEMADE (RECIPE
FOLLOWS) OR CANNED
¾
2 LARGE
OR
CUP WHOLE, PITTED BLACK
OLIVES
14)
CUP GUACAMOLE (PAGE
15)
CUP SOUR CREAM OR PLAIN
YOGURT
3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions and jalapeño in the
bowl and pulse to roughly chop, about 5 times.
Remove and evenly distribute on the chips and beans.
6. Bake in the preheated oven for about 15 minutes, or
until the cheese is fully melted. Serve immediately with
salsa, guacamole and sour cream.
Nutritional information per serving (based on 12 servings):
Calories 249 (48% from fat) | carb. 25g | pro. 7g | fat 13g
sat. fat 3g | chol. 13mg | sod. 421mg | calc. 174mg | fiber 4g
NOTE: These nachos are a breeze to make, especially if
you have all the ingredients prepped and ready to go.
20
APPETIZERS
MUSHROOM, LEEK AND GRUYÈRE QUICHE
Quiche works for any meal, from an elegant weekend brunch, to a light
lunch or dinner when paired with salad.
Makes 12 servings
1. Preheat oven to 350°F.
2. Roll out dough to 1⁄8-inch thick circle and fit into a
½
recipe pâte brisée dough
9-inch tart pan. Chill in refrigerator for about 20
(page 40)
1
garlic clove, peeled
minutes. Using a fork, prick the chilled dough evenly
1
small to medium leek,
all over but make sure not to go entirely through the
trimmed and cut into
dough. Line the shell with parchment and weigh it
1-inch pieces
down with dried beans or rice. Bake for 15 to 20
4
ounces mushrooms,
minutes, or until the dough under the parchment is
cleaned
no longer wet. Remove the beans/rice and parch1
teaspoon olive oil
ment and continue baking until the shell is golden
¼
teaspoon kosher salt,
divided
brown, an additional 10 to 15 minutes. Remove and
1
teaspoon fresh thyme (or
reserve. Reduce the oven temperature to 325˚F.
¼ to ½ teaspoon dried)
3. While shell is baking, prepare the filling. Insert the
2
ounces Gruyère
chopping blade into the work bowl of the food
1
cup whole milk*
processor. Put the garlic and leek into the bowl and
2
⁄3
cup heavy cream*
process until finely chopped. Remove and reserve.
3
large eggs
Remove the chopping blade and insert the slicing
2
large egg yolks
disc and slice the mushrooms.
¼
teaspoon freshly ground
black pepper
4.
Put oil in a medium skillet over medium-low heat.
Once oil is hot, add the chopped garlic and leek with
a pinch of the salt. Sauté until softened, about 4
minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have
picked up some color, about 6 to 10 minutes.
5. While the mushrooms are cooking, flip the slicing disc to the shredding side and shred the
Gruyère. Remove and reserve.
6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolks,
remaining salt and the pepper in the work bowl. Process to fully combine.
7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of
the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on
the top.
8. Bake for 25 to 30 minutes until quiche is just set.
9. Remove from oven and let sit for 5 to 10 minutes before serving.
* You may substitute half & half for the milk and cream.
Nutritional information per serving:
Calories 217 (71% from fat) | carb. 10g | pro. 6g | fat 17g
sat. fat 5g | chol. 102mg | sod. 191mg | calc. 90mg | fiber 0g
BREAKFAST & BRUNCH
19
2
1
PEPPER, ONION AND POTATO FRITTATA
Frittatas are simple and delicious. This is also tasty with some crumbled,
cooked Italian sausage mixed into it.
Makes 10 servings
1. Preheat oven to 350°F.
GARLIC CLOVES, PEELED
SMALL ONION, PEELED AND
HALVED
OUNCE
1
1
SMALL TO MEDIUM RUSSET
POTATO (4 TO 6 OUNCES),
PEELED AND HALVED,
RESERVED IN COLD WATER
1
MEDIUM RED BELL PEPPER,
QUARTERED, CORED AND
SEEDED
1
PARMESAN
TABLESPOON OLIVE OIL,
DIVIDED
LARGE EGGS, BEATEN
12
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
¼
TEASPOON KOSHER SALT,
DIVIDED
½
2. Insert the metal chopping blade into the work bowl
of the Food Processor. With the unit running, drop
the garlic through the feed tube and process to finely
chop.
3. Keeping the garlic in the bowl, remove the chopping
blade and insert the slicing disc assembly. Slice the
onion and pepper. Remove vegetables and reserve.
Slice the potato; remove and reserve in cold water.
4. Remove the slicing disc, and flip to the shredding
side. Shred the Parmesan; reserve.
5. Place a 10-inch nonstick skillet* over medium heat.
Add 2 teaspoons of the olive oil and swirl the pan to
coat the surface evenly. Add the garlic, onion and
pepper, with a pinch each of the salt and pepper;
sauté until softened, about 6 to 8 minutes. Remove
and reserve.
6. Add the remaining oil to the pan. Remove the
potatoes from the water and dry well on a towel. Add
to the pan with 2 pinches each of the salt and
pepper. Sauté until browned and tender.
7. Once potatoes have browned, add the onion/pepper
mixture back to the pan, stir to combine, then top
with the eggs, remaining salt and pepper and
shredded parmesan. Leave skillet on the heat so that
the bottom and sides of the frittata begin to set,
about 6 to 8 minutes. Place skillet into oven and bake
until the top of the frittata is golden and puffed,
about 20 to 25 minutes.
8. Carefully remove skillet from oven and invert onto a
cutting board. Cut the frittata and serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. Once the vegetables are sautéed, stir them into beaten eggs; and
add to the coated pan.
Nutritional information per serving:
Calories 127 (56% from fat) | carb. 5g | pro. 9g | fat 8g | sat. fat
3g | chol. 225mg | sod. 248mg | calc. 73mg | fiber 1g
18
BREAKFAST & BRUNCH
ZUCCHINI SPICE BREAD
This moist, quick bread is perfect for breakfast or for an afternoon snack.
Makes one 2-pound loaf (16 servings)
NONSTICK COOKING SPRAY
TEASPOON GROUND ALLSPICE
¾
¼
1
1
½
TEASPOONS GROUND
CINNAMON
1½
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2¼
TEASPOON GROUND NUTMEG
TEASPOON KOSHER SALT
TEASPOON BAKING POWDER
CUP WALNUTS,
LIGHTLY TOASTED
CUP GRANULATED SUGAR
1
2
½
CUP GRAPESEED OR
VEGETABLE OIL
½
LARGE ZUCCHINI,
APPROXIMATELY 8 TO
OUNCES
1
10
LARGE EGGS
CUP DRIED CHERRIES
OR CRANBERRIES
1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan
with cooking spray.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, spices, salt and baking
powder and process for 10 seconds to sift. Transfer
ingredients to a large bowl; reserve. Add the walnuts
to the work bowl and chop, 5 pulses.
3. Leaving the nuts in the work bowl, remove the
chopping blade and insert the shredding disc. Trim
the zucchini to fit the feed tube and shred. Transfer
the walnuts and zucchini to the bowl with the dry
ingredients. Stir to mix.
4. Reinsert the chopping blade and add the vegetable
oil, the sugar, and the eggs. Process for 5 seconds
until combined. Add the dry ingredient/zucchini
mixture and scrape down the bowl. Alternating
between short and long pulses, scrape down the
bowl as necessary until fully incorporated (about 12 to
15 pulses total). Add the dried fruit, and pulse about
4 to 5 times to combine. Scrape down the bowl.
5. Pour the batter into the prepared pan and bake in the
middle of the oven for 1½ hours, until a toothpick or
cake tester comes out clean.
6. Cool on a wire rack for 5 minutes, and then turn the
loaf out onto a wire rack to cool completely.
Nutritional information per serving:
Calories 194 (37% from fat) | carb. 28g | pro. 3g | fat 8g
sat. fat 1g | chol. 23mg | sod. 183mg | calc. 14mg | fiber 1g
BREAKFAST & BRUNCH
17
MORNING-GLORY MUFFINS
A delicous yet healthy way to start the day.
Makes 6 muffins
NONSTICK COOKING SPRAY
CUP WHOLE-WHEAT FLOUR
¹⁄³
½
¾
½
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¼
¼
TEASPOON KOSHER SALT
TEASPOON BAKING SODA
TEASPOON GROUND
CINNAMON
CUP ROLLED OATS
(NOT INSTANT)
TABLESPOONS
SUNFLOWER SEEDS
2
CUP SHREDDED,
UNSWEETENED COCONUT
¹⁄³
TEASPOON PURE
VANILLA EXTRACT
½
CUP GRAPESEED OR
VEGETABLE OIL
¹⁄³
LARGE EGGS, ROOM
TEMPERATURE
2
CUP PACKED LIGHT
BROWN SUGAR
¹⁄³
LARGE CARROTS, PEELED
AND TRIMMED
2
CUP WALNUTS,
LIGHTLY TOASTED
¹⁄³
TEASPOON GRATED
ORANGE ZEST
½
16
1. Preheat the oven to 350°F. Lightly coat a six-cup
muffin pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process for
10 seconds to sift. Transfer ingredients to a medium
mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc. Cut the carrots to
fit the feed tube snugly and shred. Add to the bowl
with the dry ingredients and stir to combine; reserve.
4. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the flour/
carrot mixture, and pulse three times to combine.
Scrape down the sides of the bowl and add the
coconut and sunflower seeds. Pulse 3 to 4 more times
to incorporate.
5. Divide the batter among the prepared muffin cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muffin:
Calories 306 (60% from fat) | carb. 26g | pro. 6g | fat 21g
sat. fat 4g | chol. 62mg | sod. 372mg | calc. 27mg | fiber 3g
BREAKFAST & BRUNCH
1
½
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game
or served alongside quesadillas for a festive dinner. It is also
a component in our Ten-Layer Nachos!
Makes about 2½ cups
GARLIC CLOVE, PEELED
JALAPEÑO, SEEDED, AND
CUT INTO 1-INCH PIECES
RIPE AVOCADOS, HALVED,
PITS REMOVED
3
TABLESPOON FRESH CILANTRO,
STEMS DISCARDED
1
SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
½
2
½
TABLESPOONS FRESH
LIME JUICE
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic and jalapeño through the feed tube to finely
chop. Add the onion and cilantro and pulse 5 times to
chop. Scrape down the sides of the bowl.
2. Scoop out the insides of the avocados in pieces
directly into the work bowl and add the lime juice and
salt. Pulse until desired consistency is achieved, about
10 to 15 pulses.
Nutritional information per serving (¼ cup):
TEASPOON KOSHER SALT
Calories 71 (73% from fat) | carb. 4g | pro. 1g | fat 6g
sat. fat 1g | chol. 0mg | sod. 118mg | calc. 7mg | fiber 3g
BASICS
15
1
1
TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 2 cups
GARLIC CLOVE, PEELED
JALAPEÑO, SEEDED AND CUT
INTO ½-INCH PIECES
TEASPOON KOSHER SALT
1
2
2
SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
½
1
CUPS GRAPE TOMATOES
TABLESPOONS FRESH
CILANTRO, STEMS DISCARDED
TEASPOON FRESH LIME JUICE
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic and jalapeño through the feed tube to finely
chop. Add the onion, and pulse to chop, about 3
pulses. Add the salt, tomatoes, cilantro and lime juice
and pulse to chop until desired consistency is
reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly. Depending
on desired consistency, strain salsa to remove excess
liquid.
Nutritional information per serving (¼ cup):
Calories 11 (7% from fat) | carb. 2g | pro. 0g | fat 0g
sat. fat 0g | chol. 0mg | sod. 287mg | calc. 7mg | fiber 1g
14
BASICS
RÉMOULADE SAUCE
This sauce not only complements seafood but also pairs well
with freshly steamed vegetables. For a richer, thick consistency,
use Greek yogurt in place of regular.
Makes: 1½ cups
TABLESPOON FRESH DILL
1
1
3
CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
¼
DRAINED SWEET GHERKIN
PICKLES, CUT INTO 1-INCH
PIECES
3 TO 4
MEDIUM TO LARGE SHALLOT,
PEELED AND CUT INTO 1-INCH
PIECES
½
TABLESPOON
DIJON MUSTARD
TABLESPOONS DRAINED
CAPERS
CUP NONFAT PLAIN YOGURT
½
CUPS MAYONNAISE (PAGE
OR STORE-BOUGHT
1¼
¹∕8
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, gherkins, parsley
and dill; pulse to chop, about 15 pulses. Scrape down
the sides of the bowl and add the mustard and
capers and pulse 5 to 10 times to chop.
2. Add the mayonnaise, yogurt and black pepper; use 5
long pulses to combine. Do not over-process.
Refrigerate until ready to use.
Nutritional information per serving (1 tablespoon):
Calories 103 (87% from fat) | carb. 2g | pro. 1g | fat 10g
sat. fat 1g | chol. 41mg | sod. 181mg | calc. 13mg | fiber 0g
10)
(REGULAR OR GREEK STYLE)
TEASPOON FRESHLY GROUND
BLACK PEPPER
BASICS
13
SIMPLE TOMATO SAUCE
This sauce comes together in no time but tastes like it has been simmering
all day long. When reduced, it makes a tasty topping for homemade pizzas.
Makes about 4 cups
½
4
1
¾
1
¼
½
2
¼
TABLESPOON OLIVE OIL
GARLIC CLOVES, PEELED
SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
TEASPOON DRIED OREGANO
CAN (28 OUNCES) WHOLE
PLUM TOMATOES, WITH JUICES
CUP DRY WHITE WINE
TEASPOON KOSHER SALT
SPRIGS FRESH BASIL
LARGE LEAVES)
(10 TO 12
TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TO ¾ TEASPOON RED PEPPER FLAKES
(OPTIONAL, TO TASTE, FOR A
SPICIER SAUCE)
1. Put the olive oil into a large saucepan set over
medium heat.
2. While oil is heating, insert the chopping blade into
the work bowl of the food processor. With the
machine running, drop the garlic through the feed
tube to chop. Turn unit off, scrape down the sides of
the bowl and add the onion. Pulse to chop, about 10
times.
3. When the oil is hot add the garlic, onion and oregano
to the pan. Sauté until onion is softened and the
garlic is fragrant.
4. While the onion mixture is cooking, add the tomatoes
to the work bowl and pulse to chop. Add the
tomatoes, wine and salt to the pan with the basil.
Bring to a boil and then reduce the heat to low.
Cover the pan loosely and simmer for about 1 hour.
Turn off the heat and let the sauce cool in the pan for
10 minutes. Stir in the black pepper and optional
red pepper flakes. Taste and adjust seasoning
accordingly.
If you would like a sauce for pizza, continue to
simmer, uncovered, for 40 additional minutes to
reduce, stirring now and then. Transfer the reduced
sauce to a bowl to cool before using as a pizza
topping.
Nutritional information per serving (¼ cup):
Calories 22 (20% from fat) | carb. 3g | pro. 1g | fat 0g
sat. fat 0g | chol. 0mg | sod. 191mg | calc. 13mg | fiber 1g
12
BASICS
2
1
¼
BASIL PESTO
This is a slightly cheesier version of the standard pesto,
so adjust the amount of cheese if desired. Try any combination
of herbs or nuts in this recipe.
Makes about 1¼ cups
OUNCES PARMESAN OR
PECORINO CHEESE, CUT INTO
½-INCH CUBES
GARLIC CLOVE, PEELED
CUP PINE NUTS,
LIGHTLY TOASTED
3
CUPS TIGHTLY PACKED
FRESH BASIL LEAVES (ABOUT
3 OUNCES)
¼
TEASPOON KOSHER SALT
½ TO ²⁄³ CUP EXTRA VIRGIN OLIVE OIL
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
cheese and garlic through the feed tube to process
until finely chopped, about 30 seconds. Add the nuts
and pulse to chop, about 5 to 6 times. Add the basil
and using 10 to 15 long pulses, chop. Scrape the
bowl and add the salt. With the machine running, add
the olive oil in a slow, steady stream through the feed
tube, processing until combined and an emulsion is
formed, about 1 minute. Scrape down the sides of
the work bowl.
2. To store the pesto, transfer to a glass jar or airtight
container; tap to remove all air bubbles and even out
the surface. Cover the surface directly with plastic
wrap and refrigerate. The pesto will keep for 5 days in
the refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 72 (80% from fat) | carb. 0g | pro. 1g | fat 8g
sat. fat 1g | chol. 2mg | sod. 74mg | calc. 40mg | fiber 0g
BASICS
11
4
¾
1
1
1
¾
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1¼ cups
LARGE EGG YOLKS
TEASPOON KOSHER SALT
TEASPOON DIJON MUSTARD
TABLESPOON FRESH LEMON JUICE
TABLESPOON WATER
CUP GRAPESEED OR
VEGETABLE OIL
1. Insert the chopping blade into the work bowl of the
food processor. Process the egg yolks, salt, mustard,
lemon juice and water until smooth, about 30
seconds.
2. With the machine running, add the first ¼ cup of the
oil through the feed tube in a very slow stream, being
sure each drop is incorporated into the yolks before
adding the next. This step should take about 1
minute. Once the mixture is emulsified and homogenous, slowly add the remaining oil until thick, about
4 minutes. Taste and adjust seasoning accordingly.
NOTE: For fresh herb mayonnaise: process 1⁄3 cup firmly
packed fresh herbs (i.e., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding the
oil.
*Raw egg warning: Caution is suggested in consuming
raw and lightly cooked eggs due to the slight risk of
salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites
and the shell.
For lower-cholesterol mayonnaise, and to avoid using
raw eggs, Egg Beaters® may be substituted for the egg
yolks.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 93 (96% from fat) | carb. 0g | pro. 1g | fat 10g
sat. fat 1g | chol. 41mg | sod. 104mg | calc. 5mg | fiber 0g
10
BASICS
2
6
2
2
4
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close
to the classic. If you’d prefer not to use raw egg yolks, egg substitute
can easily be used.
Makes 1 cup
GARLIC CLOVES, PEELED
ANCHOVY FILLETS
LARGE EGG YOLKS
TEASPOONS
DIJON MUSTARD
TEASPOONS FRESH LEMON
JUICE
CUP EXTRA VIRGIN OLIVE OIL
²⁄³
TEASPOON FRESHLY GROUND
BLACK PEPPER
½
TEASPOONS
SAUCE
2
TEASPOONS RED WINE
VINEGAR
4
WORCESTERSHIRE
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube and process until finely
chopped. Add the anchovies, egg yolks, mustard,
lemon juice, vinegar, Worcestershire sauce and
pepper to the work bowl. Process until well blended.
2. With the machine running, slowly pour olive oil
through the feed tube in a steady stream until the
dressing is emulsified, about 30 seconds to 1 minute.
TIP: For the perfect accompanying Caesar Salad, we
love to make elegant Parmesan crisps. The shredding
disc makes it easy. Shred about 2 ounces of Parmesan, and then portion out by the tablespoon 2 inches
apart, on to a baking pan lined with a nonstick baking
sheet (such as the Silpat brand). Bake in a 400°F oven
for about 8 minutes, or until melted and slightly
golden. Allow to cool on the sheet for a few minutes.
While crisps are baking, toss together 4 to 6 cups of
torn or shredded romaine lettuce, 2 cups of garlicky
croutons, a bit of dressing and then top each portion
with a Parmesan crisp. 2 ounces of cheese will make 8
crisps. This will definitely impress your guests!
Nutritional information per serving (1 tablespoon dressing):
Calories 91 (95% from fat) | carb. 1g | pro. 1g | fat 10g
sat. fat 2g | chol. 24mg | sod. 68mg | calc. 4mg | fiber 0g
BASICS
9
TAHINI DRESSING
Tahini (a paste of ground sesame seeds) can now be found in most grocery
stores. Be sure to stir well before measuring out, as it naturally separates in
its jar. This dressing is a perfect match for our falafel on page 34, but is also
just as delicious on a salad of mixed greens.
Makes about 1¼ cups
1
GARLIC CLOVE, PEELED
¹⁄³
CUP TAHINI
¼ TO ½ CUP WATER, DIVIDED
2
TABLESPOONS FRESH
LEMON JUICE
1
¾
¼
½
TEASPOON HONEY
TEASPOON KOSHER SALT
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube. Allow to process until
finely chopped. Stop machine to scrape down sides.
Add the tahini, ¼ cup of water, lemon juice, honey,
salt and pepper.
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP EXTRA VIRGIN OLIVE OIL
2. Turn machine on to process and while mixing, slowly
add the oil through the feed tube. Continue to
process until desired consistency. If dressing seems
too thick, process in additional water.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat) | carb. 2g | pro. 1g | fat 8g
sat. fat 1g | chol. 0mg | sod. 89mg | calc. 17mg | fiber 0g
8
BASICS
PEANUT BUTTER
You’ll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can control the amount of seasoning
in the final product.
Makes about 1 cup
TEASPOON KOSHER SALT
¾
CUPS UNSALTED, DRY ROASTED
PEANUTS
2
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and
then process until drops of oil are visible and the
mixture is very smooth, about 3½ to 4½ minutes. (You
may need to stop to scrape down periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread
for more complex flavor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat) | carb. 4g | pro. 5g | fat 10g
sat. fat 1g | chol. 0mg | sod. 105mg | calc. 11mg | fiber 2g
BASIC VINAIGRETTE
Classic vinaigrette – tossed with mixed greens or drizzle over
grilled chicken, this works great as a marinade, too.
Makes 1 cup
¼
½
1
½
¼
¾
CUP
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process to combine and
finely chop.
CHAMPAGNE VINEGAR
SMALL SHALLOT, PEELED
AND HALVED
TEASPOON
DIJON MUSTARD
2. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are homogenous, about 1½ minutes.
TEASPOON KOSHER SALT
TEASPOON GROUND
WHITE PEPPER
CUP EXTRA VIRGIN OLIVE OIL
Nutritional information per serving (1 tablespoon):
Calories 93 (97% from fat) | carb. 1g | pro. 0g | fat 11g
sat. fat 2g | chol. 0mg | sod. 80mg | calc. 1mg | fiber 0g
BASICS
7
SALMON CREAM CHEESE
Delicious topping for any roasted bagel. Try the zestier version with a
crudités or as a spread for tea sandwiches.
Makes about 1 cup
PINCHES KOSHER SALT,
DIVIDED
1 TO 2
OUNCES (1 STANDARD
PACKAGE) PLAIN CREAM
CHEESE, ROOM TEMPERATURE
AND CUT INTO 8 PIECES
8
PINCH FRESHLY GROUND
BLACK PEPPER
OUNCES SMOKED SALMON,
CUT/TORN INTO 1-INCH PIECES
2-INCH STRIPS LEMON ZEST
(BITTER WHITE PITH REMOVED),
3
3
OPTIONAL
SPRIGS FRESH DILL, OPTIONAL
3
TEASPOONS DRAINED CAPERS,
OPTIONAL
2
1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, pinch of salt
and pepper. Pulse a few times to break up, and then
process until smooth.
2. Add the smoked salmon and pulse until fully combined, about 20 times. Taste and add additional pinch
of salt if desired.
NOTE: To add even more flavor to the cream cheese,
add the lemon, capers and dill. First add the lemon
zest and process to break up. Then add the cream
cheese, salt and pepper, processing until combined.
Add the capers, dill and salmon and pulse until fully
combined. Taste and adjust seasoning as desired.
With this version, the extra pinch of salt is
most likely not necessary because of the briny flavor
of the capers.
Nutritional information per serving (1 tablespoon):
Calories 56 (83% from fat) | carb. 1g | pro. 2g | fat 5g
sat. fat 3g | chol. 16mg | sod. 160mg | calc. 1mg | fiber 0g
6
BASICS
DILL BUTTER
Using a high quality, European-style butter makes a difference, so splurge!
We feature it in our Dill-Radish Tea Sandwich, page 23,
but a pat on top of grilled or roasted salmon is another great use for it.
Makes ½ cup
¼
4
2
CUP FRESH DILL
OUNCES GOOD QUALITY
BUTTER (LIKE KERRYGOLD OR
PLUGRA), ROOM TEMPERATURE
AND CUT INTO 4 PIECES
PINCHES KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
1. Insert the chopping blade into the work bowl of the
food processor.
2. Put the dill into the work bowl and process to chop,
about 20 seconds.
3. Scrape down sides of bowl if necessary, and then add the
butter. Process, scraping down as needed, for about 10
seconds.
4. Add salt and pepper and process to incorporate, an
additional 5 seconds. Taste and adjust seasonings
accordingly.
Nutritional information per serving (2 teaspoons):
Calories 67 (100% from fat) | carb. 0g | pro. 0g | fat 7g
sat. fat 5g | chol. 20mg | sod. 24mg | calc. 0mg | fiber 0g
VEGETABLE CREAM CHEESE
Vibrant with color and texture, this spread isn’t just for schmearing
on your morning bagel – serve with crackers, in sandwiches,
or even as a topping to a baked potato.
Makes 1½ cups
½
½
1
MEDIUM CARROT, PEELED AND
CUT INTO ½-INCH PIECES
(HEAPING ¼ CUP)
MEDIUM RED BELL PEPPER, CUT
INTO ½-INCH PIECES (HEAPING
¼ CUP)
SCALLION, CHOPPED INTO
½-INCH PIECES (ABOUT ¼ CUP)
TEASPOON FRESH LEMON JUICE
½ TO 1
½
OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE), ROOM
TEMPERATURE AND CUT INTO 8
PIECES
8
TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion,
and parsley and pulse about 6 to 7 times to chop.
2. Add the cream cheese, lemon juice and salt to the
bowl and pulse about 10 to 12 times, until the all
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the bowl
between pulses if needed.
Nutritional information per serving (1 tablespoon):
Calories 35 (85% from fat) | carb. 1g | pro. 1g | fat 3g
sat. fat 2g | chol. 10mg | sod. 79mg | calc. 1mg | fiber 0g
TEASPOON KOSHER SALT
BASICS
5
4
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them
with your Cuisinart® Food Processor in no time at all.
Makes 1¼ cups
SLICES WHITE BREAD
1. Preheat oven to 325°F. Bake slices of bread in a single
layer for about 20 minutes or until bread is completely dried out.
2. Insert the chopping blade into the work bowl of the
food processor. Directly into the work bowl, break the
bread into pieces and pulse 10 times, then process
until desired texture is achieved; about 30 seconds to
1½ minutes for coarse crumbs and 3 to 4 minutes for
fine crumbs.
TIP: For seasoned breadcrumbs, add ¼ teaspoon each
dried oregano, dried basil, garlic powder, and ground
onion flakes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 48 (11% from fat) | carb. 9g | pro. 2g | fat 1g
sat. fat 0g | chol. 0mg | sod. 72mg | calc. 8mg | fiber 1g
NOTE: Breadcrumbs can also be processed from dayold bread. Simply break into uniform pieces and follow
above instruction until finely chopped.
4
BASICS
SOUPS/SALADS/SIDES
Gazpacho
Creamy Sweet Potato Soup
Spring Vegetable Minestrone
Coleslaw
Chopped Salad
Shredded Brussels Sprouts
Zucchini-Carrot-Potato Cakes
ENTRÉES
Falafel
Chicken Pot Pie
Vegetable Stir-Fry
Tacos Americanos
Fish Sticks
DOUGHS/BREADS
Pizza Dough
Pâte Brisée
Pâte Sucrée
Buttery Dinner Rolls
Buttermilk Biscuits
DESSERTS
Carrot Cake with Cream Cheese Frosting
Pumpkin Cheesecake
Classic Apple Pie
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.
3
RECIPES
To help you feel right at home with your new Cuisinart Elite Collection® 7-Cup Food Processor
in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick
and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert,
every meal is covered with these easy-to-follow recipes.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy,
2=medium, 3=challenging), and the convenient clock icons that point you to each
recipe’s time commitment so you can allocate your time accordingly.
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
BASICS
Basic Fresh Breadcrumbs
Dill Butter
Vegetable Cream Cheese
Salmon Cream Cheese
Peanut Butter
Basic Vinaigrette
Tahini Dressing
Caesar Dressing
Basic Mayonnaise
Basil Pesto
Simple Tomato Sauce
Rémoulade Sauce
Tomato Salsa
Chunky Guacamole
BREAKFAST & BRUNCH
Morning-Glory Muffins
Zucchini Spice Bread
Pepper, Onion and Potato Frittata
Mushroom, Leek and Gruyère Quiche
APPETIZERS
Ten-Layer Nachos
Refried Beans
Hummus
Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon)
Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe)
2
ELITE COLLECTION®
Recipe Booklet
7-CUP FOOD PROCESSOR
Version no: N MFP107 IB-11315
SIZE: 152MM(W)X229MM(H)
Pages: 60pp
Paper:
Cover:157GSM MATT ARTPAPER
Inside:120GSM GLOSS ARTPAPER
Color: Cover:4c+1c(Black)
Inside:1c+1c
Coating: Gloss varnishing
Conair: By Astor You
Date: 26/07/2012
SUN HING PRINTING CO., LTD.
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