instruction booklet and recipe booklet

®
INSTRUCTION BOOKLET
AND RECIPE BOOKLET
PrepExpressTM Slicer/Shredder/Spiralizer
SSL-100C
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT UNPACKING
INSTRUCTIONS
4. Remove the 5-cup Work Bowl
from the base of the unit, then
carefully remove the four
Cutting Cones from the
plastic bags in the bowl.
Be careful not to touch
sharp blades of Cutting
Cones.
This package contains a Cuisinart® PrepExpress™
5-cup Slicer/Shredder/Spiralizer and the
accessories for it:
5-cup Work Bowl, Cleaning Brush, 2 Feed Tubes
and Pushers, 4 Cutting Cones, Base and
Instruction/Recipe Book.
5. Place the Work Bowl
back onto the base and
refer to the Instruction
Book for operating
directions.
CAUTION:
THE CUTTING CONES HAVE VERY SHARP
EDGES.
To avoid injury when unpacking the parts, please
follow these instructions.
6. Return cardboard, pulp molds
and all plastic bags to
the box in case shipping is
necessary in the future.
1. P
lace the box on a low table or
floor next to the kitchen counter
where you’ll use the appliance.
Be sure the box is right side up,
then open the box.
We recommend that you visit our website,
www.cuisinart.ca, for a fast, efficient way to
complete your product registration.
2. R
emove the Instruction Book
and the Angled Feed Tube
and Pusher.
3. Remove cardboard packing
materials and pulp molds, and lift
the unit out of the box. Remove
from plastic bag.
Instruction Book
Angled Feed Tube
Cleaning Brush
Pulp Mold
Work Bowl &
Cutting Cones
Housing/Base
2
CONTENTS
Operation
1. Keep hands and other utensils away from Cutting
Cones while processing food to prevent the
possibility of severe personal injury or damage to
the PrepExpress™.
Important Unpacking Instructions . . . . . . . 2
Important Safeguards . . . . . . . . . . . . . . . . . 3
Features and Benefits . . . . . . . . . . . . . . . . . 5
2. Avoid coming into contact with moving parts.
Never push food down Feed Tube by hand.
Always use Pusher.
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . 6
Operating Instructions . . . . . . . . . . . . . . . . 7
3. Make sure motor has completely stopped before
removing Feed Tube. (If machine does not stop
within 4 seconds after you remove the cover
assembly, call 1-800-472-7606 for assistance.
Do not use the machine.)
Spiralizing . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Slicing and Shredding . . . . . . . . . . . . . . . . 8
Cleaning, Storage and Maintenance . . . . . 9
Tips & Hints . . . . . . . . . . . . . . . . . . . . . . . . . 9
4. Store Cutting Cones as you would sharp knives.
Keep out of reach of children.
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 11–24
5. Be sure the Feed Tube is securely locked in place
before operating the PrepExpress™.
IMPORTANT
SAFEGUARDS
6. Never try to override or tamper with Feed Tube
interlock mechanism.
Cleaning
1. To protect against risk of electrical shock, do
not put appliance in water or other liquids.
When using electrical appliances, basic safety
precautions should always be followed, including:
General
Getting Ready
1. This appliance should not be used by or near
children or individuals with certain disabilities.
1. Read all instructions.
2. Cutting Cones are sharp. Handle them
carefully. Inspect blade prior to use for damage.
Do not use blade if damaged.
2. Do not operate this, or any other motor-driven
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.
4. Do not use outdoors.
3.The Cuisinart® PrepExpress™ is ETL listed for
household use. Use it only for food preparation
as described in the accompanying recipe and
instruction book. Do not use this appliance for
anything but its intended use.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces, including the
stove.
4. The use of attachments not recommended or
sold by Cuisinart may cause fire, electrical
shock or personal injury, or damage to your unit.
6. Do not operate any appliance with a
damaged cord or plug, or after appliance
malfunctions, or 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. 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.
7. This appliance comes with a resettable
protection device to prevent damage to the
motor in the the case of extreme overload.
Should unit shut off unexpectedly, unplug it and
let it cool for at least 15 minutes before
continuing.
6. Unplug from outlet when not in use, before
putting on or taking off parts, and before
cleaning.
3
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
3. If a long, detachable power-supply cord
or extension cord is used:
a. The marked electrical rating of the
detachable power-supply cord or
extension cord should be at least as
great as the electrical rating of the
appliance.
b. If the appliance is of the grounded
type, the extension cord should be a
grounding-type 3-wire cord.
c. The longer cord should be arranged
so that it will not drape over the
countertop or tabletop where it can
be pulled on by children or tripped
over.
NOTES ON THE
CORD PLUG
This appliance has a polarized plug (one
blade is wider than the other). To reduce
the risk of electric shock, this plug will fit in
a polarized outlet only one way. If the plug
does not fit fully into the outlet, reverse the
plug. If it still does not fit, contact a
qualified electrician. Do not modify the plug
in any way.
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
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.
NOTES ON THE CORD
1. A short power-supply cord (or
detachable power-supply cord) is
provided to reduce the risk resulting
from becoming entangled in or tripping
over a longer cord.
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
appliance.
2. Longer, detachable power-supply cords
or extension cords are available and may
be used if care is exercised in their use.
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
4
FEATURES AND BENEFITS
1. Motor Unit
6.
With On/Off control switch.
ON (I) OFF (O)
6a.
2. 5-Cup Work Bowl
3. 4 Cutting Cones
a. 2.5mm Slice/Ribbon (Green)
b. 3.0mm Crinkle Slice/Ribbon (Blue)
5.
c. 3.0mm Thin Shred/Spaghetti (Maroon)
d. 9mm Wide Shred/Spaghetti (Black)
5a.
4. Cutting Cone Holder
5.Straight Feed Tube
4.
For spiralizing.
5a.Straight Feed Tube Pusher
3a.
3c.
3b.
3d.
6. Angled Feed Tube
For slicing and shredding.
6a.Angled Feed Tube Pusher
7. Cleaning Brush
7.
1.
2.
5
ACCESSORIES
SELECT
CUTTING CONES
Slicer/Shredder
RESULTS
3.0mm Thin Shred/Spaghetti (Maroon)
9mm Wide Shred/Spaghetti (Black)
2.5mm Slice/Ribbon (Green)
3.0mm Crinkle Slice/Ribbon (Blue)
6
Spiralizer
OPERATING INSTRUCTIONS
Spiralizing
3.Trim the edges of the fruit or
vegetable to form a flat surface the
width of the Feed Tube. Firmly press
the flat end of the item onto the
prongs of the Pusher and insert it
into the Feed Tube, or place food
item directly into the Feed Tube.
(Use Straight Feed Tube and Pusher)
1a.Plug unit into outlet. The
control switch located on
the side of the unit must
be in the OFF position
before starting. Make
sure Cutting Cone
Holder is properly
positioned in unit. Follow
step 1b. to properly
insert desired Cutting
Cone into the Cutting
Cone Holder.
4.Be sure Pusher is pressed
securely into fruit or vegetable in
Feed Tube. Turn control switch
located on the side of the unit to
ON. Push down with even force
to process; processed item will
drop into the 5-cup Work Bowl.
When processing is complete,
turn control switch to OFF.
Results:
Based on desired Cutting Cone used:
1b.Each Cutting
Cone has a thumb
recess and an
arrow on handle.
The arrow must be
aligned with one of
the 6 notches on
the Cutting Cone
Holder. (See 6
notch positions in
figure to right.)
• 2.5mm Slice/Ribbon (Green):
• 3.0mm Crinkle Slice/Ribbon (Blue):
• 3.0mm Thin Shred/Spaghetti (Maroon):
2.Place Straight Feed
Tube on unit and turn
clockwise until it
clicks to lock into
place.
• 9mm Wide Shred/Spaghetti (Black):
7
Slicing and Shredding
(Use Angled Feed Tube and Pusher)
3.Trim the edges of the
fruit or vegetable to
form a flat surface the
width of the Feed
Tube. Place food item
directly into the Feed
Tube.
1a.Plug unit into outlet. The
control switch located on
the side of the unit must
be in the OFF position
before starting. Make
sure Cutting Cone Holder
is properly positioned in
unit. Follow step 1b. to
properly insert desired
Cutting Cone into the
Cutting Cone Holder.
4.Turn control switch
located on side of the
unit to ON. Push down
with even force to
process; items will
drop into the 5-Cup
Work Bowl. When
processing is
complete, turn control
switch to OFF.
1b.Each Cutting
Cone has a thumb
recess and an
arrow on handle.
The arrow must
be aligned with
one of the 6
notches on the
Cutting Cone
Holder. (See 6
notch positions in
figure on right.)
Results:
Based on desired Cutting Cone used:
• 2.5mm Slice/Ribbon (Green):
• 3.0mm Crinkle Slice/Ribbon (Blue):
2.Place Angled Feed
Tube on unit and turn
clockwise until it
clicks to lock into
place. Feed Tube
should be facing you.
• 3.0mm Thin Shred/Spaghetti (Maroon) :
• 9mm Wide Shred/Spaghetti (Black):
8
CLEANING, STORAGE AND
MAINTENANCE
Feed Tube first.
• Round items that fit the Straight Feed Tube
spiralize best.
• Unplug the power cord before cleaning.
Do not put power cord, plug or motor unit in
water or other liquids.
• Use consistent pressure when spiralizing/
slicing/shredding to achieve the most even
cuts.
• Disassemble all the accessories such as
Feed Tubes, Cutting Cones and Cutting
Cone Holder.
• Switching between spiralizing and slicing
and shredding is easy—simply switch the
Feed Tube.
• Rinse under running water and remove food
scraps with Cleaning Brush.
• When continuously processing ingredients,
remove the remaining scrap from the
Cutting Cone before processing the next
ingredient.
• Wipe the outside surface of the motor unit
with a damp cloth, then dry thoroughly.
• All removable parts are top rack dishwasher
safe.
• If the machine runs for a long time (around
60 minutes) and shuts off, the unit may have
overheated. Your machine has an overload
protection device. It will shut down to
protect the motor. Turn off and unplug the
unit, and let it rest for a few minutes. The
machine will be recovered for use.
• Clean all accessories after each use.
CAUTION:
• Ensure that the motor unit is unplugged
when disassembling.
• The blades are sharp; please handle
carefully when cleaning.
NOTE: Never immerse the motor unit in water
for cleaning.
Maintenance: Any other servicing should be
performed by an authorized service
representative.
TIPS & HINTS
• Choose vegetables and fruits that are firm
and not overripe.
• Ingredients do not need to be cut to fit the
height of the Feed Tube. Some ingredients,
however, may need to be trimmed to fit the
width of the Feed Tube.
• Sometimes, if ingredients are too wide to fit
through the Straight Feed Tube for
spiralizing, they can first be placed directly
into the Cutting Cone before assembling the
Feed Tube. If ingredient is still too wide to fit
the Feed Tube, the sides may be pared
down.
• Before spiralizing, slightly trim tops and
bottoms of ingredients to form a flat
surface. This will help secure the food to the
Pusher.
• Make sure Pusher is firmly inserted into the
desired ingredient before spiralizing.
• Put the narrowest end of the food into the
9
WARRANTY
If the appliance should become defective within
the warranty period, do not return the appliance
to the store. Please contact our Customer
Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, ON L4H 0L2
Email:
consumer_Canada@conair.com
Model:
SSL-100C
To facilitate the speed and accuracy of your
return, please enclose:
•$10.00 for shipping and handling of the
product (cheque or money order)
•Return address and phone number
•Description of the product defect
•Product date code*/copy of original proof of
purchase
•Any other information pertinent to the
product’s return
* Product date code can be found on the
underside of the base of the product. The
product date code is a 4 or 5 digit number.
Example, 90630 would designate year, month
& day (2009, June 30th).
Note: We recommend you use a traceable,
insured delivery service for added protection.
Cuisinart will not be held responsible for
in-transit damage or for packages that are not
delivered to us.
To order replacement parts or accessories, call
our Customer Service Centre at 1-800-4727606. For more information, please visit our
website at www.cuisinart.ca.
LIMITED THREE-YEAR
WARRANTY
We warrant that this Cuisinart product will be
free of defects in materials or workmanship
under normal home use for 3 years from the
date of original purchase. This warranty covers
manufacturer’s defects including mechanical
and electrical defects. It does not cover
damage from consumer abuse, unauthorized
repairs or modifications, theft, misuse, or
damage due to transportation or environmental
conditions. Products with removed or altered
identification numbers will not be covered.
This warranty is not available to retailers or
other commercial purchasers or owners. If your
Cuisinart product should prove to be defective
within the warranty period, we will repair it or
replace it if necessary. For warranty purposes,
please register your product online at www.
cuisinart.ca to facilitate verification of the date
of original purchase and keep your original
receipt for the duration of the limited warranty.
This warranty excludes damage caused by
accident, misuse or abuse, including damage
caused by overheating, and it does not apply to
scratches, stains, discolouration or other
damage to external or internal surfaces that
does not impair the functional utility of the
product. This warranty also expressly excludes
all incidental or consequential damages.
Your Cuisinart product 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.
10
RECIPE TIPS AND HINTS
• The Cuisinart® PrepExpress™ allows you to prepare ingredients quickly and easily, whether
you’re cooking for one person or for a party. Plus, cleanup is a breeze. Just rinse the
accessories when you’re done and run them through the dishwasher.
• Most vegetables and some fruits can be prepped with the Cuisinart® PrepExpress™.
Recommended foods that can be used with all Cutting Cones include zucchini, summer
squash, cucumbers, carrots, potatoes, sweet potatoes, beets, radishes, daikon and small
apples.
• Larger items, such as butternut squash, may also be processed by trimming the sides or
quartering to fit desired Feed Tube. (Keep in mind that round items spiralize best.)
• Some softer items may be sliced, such as firm plum tomatoes, avocados and mangoes.
• Prepped foods can be enjoyed raw, pickled, sautéed, fried, roasted or mixed into recipes.
They can be used as toppings, served as a side or main dish, or even as a garnish.
• Other fun uses for the Cuisinart® PrepExpress™ include:
• Making rose-like garnishes using radishes and the Slice/Ribbon Cone.
• Making cauliflower rice using cauliflower florets and the Thin Shred/Spaghetti Cone.
• Making pickled ginger for sushi using peeled, fresh ginger and the Slice/Ribbon Cone.
• Making homemade pickles using cucumbers and the Slice/Ribbon Cone or Crinkle/
Ribbon Cone.
• For easy serving, use kitchen shears to cut spiralized food.
RECIPES
To help your Cuisinart® PrepExpress™ feel right at home in your kitchen, we’ve assembled a variety of delicious recipes to
get you started, from quick and easy to more complex gourmet dishes.
Carrot and Parsnip Pancakes ........................................................................................................................................... 12
Garlic Dill Pickles ............................................................................................................................................................... 13
Potato Chips ...................................................................................................................................................................... 14
Summer Rolls ..................................................................................................................................................................... 15
Zucchini Bruschetta .......................................................................................................................................................... 16
Mixed Beet Salad with Goat Cheese ............................................................................................................................. 17
Daikon "Noodle" Soup ................................................................................................................................................... 18
Baked Zucchini Rosettes .................................................................................................................................................. 19
Brown Rice Bowl with Avocado and Salmon ................................................................................................................. 20
"Pasta" Primavera ............................................................................................................................................................. 21
"Spaghetti" with Diced Tomatoes and Wild Salmon ................................................................................................... 22
Sweet Potato Fettucine with Wild Mushrooms and Swiss Chard ............................................................................... 23
Apple Tartlets .................................................................................................................................................................... 24
11
CARROT AND PARSNIP PANCAKES
An alternative to the traditional potato pancake, spiralizing the vegetables
gives this version a lacy look.
1MEDIUM CARROT,
Makes about 10 pancakes
ABOUT 6 OUNCES [170 G]
1. Assemble the Cuisinart® PrepExpress™ with the
3.0mm Shred/Spaghetti Cone and the Straight Feed
Tube. Spiralize the carrot and the parsnip.
1MEDIUM PARSNIP,
ABOUT 6 OUNCES [170 G]
2
¼
GREEN ONIONS, SLICED
CUP FRESH PARSLEY,
CHOPPED
2
LARGE EGGS, LIGHTLY BEATEN
¾
TEASPOON KOSHER SALT
½TEASPOON FRESHLY GROUND
BLACK PEPPER
¼
CUP EXTRA VIRGIN OLIVE OIL 2. Stir the green onions, parsley, eggs, salt and pepper
into the vegetables and toss all together in a larger
bowl.
3. Using a ¼ cup (60 ml) measure, form patties out of
the carrot/parsnip mixture. Be sure to squeeze out all
excess liquid with hands when forming. Reserve.
4. Put a large skillet over medium heat and add the
olive oil. When the pan is hot and the oil looks like it’s
shimmering, add pancakes to the pan and cook in
batches so that they are not crowded. Cook 2 to 3
minutes per side, until golden brown and crispy.
5. Drain on paper towels briefly before serving.
Nutritional information per pancake:
Calories 84 (68% from fat) • carb. 5g • pro. 2g • fat 7g
sat. fat 1g • chol. 43mg • sod. 188mg • calc. 20mg • fiber 1g
12
GARLIC DILL PICKLES
The amount of sugar in this recipe may be adjusted to your liking—add
more for a sweeter flavor and less for a sharper one.
1 SEEDLESS ENGLISH CUCUMBER,
ABOUT 12 OUNCES [340 G],
TRIMMED
1 SMALL BUNCH DILL,
ABOUT 1 OUNCE [30 G]
3
GARLIC CLOVES, SMASHED
1¼ CUPS WATER
¾
CUP WHITE VINEGAR
1
TEASPOON KOSHER SALT
1 TEASPOON WHOLE CORIANDER
SEEDS
½
TEASPOON DILL SEEDS
½
TEASPOON MUSTARD SEEDS
½ TO 1 TEASPOON GRANULATED SUGAR
Makes about 100 pickle slices
1. Assemble the Cuisinart® PrepExpress™ with the Slice/
Ribbon or Crinkle/Ribbon Cone and Angled Feed
Tube. Slice the cucumber. Add the dill and garlic to
the cucumber. Toss and then transfer to a quart
container or medium mixing bowl. Reserve.
2. Combine the remaining ingredients in a small
saucepan. Bring to a boil and then immediately pour
the liquid over the cucumber mixture, making sure all
the cucumber slices are submerged.
3. Cool to room temperature, cover and then refrigerate
overnight. Pickles will deepen in flavor the longer
they marinate.
Nutritional information per serving (10 pickles):
Calories 10 (12% from fat) • carb. 2g • pro. 0g • fat 0g
sat. fat 0g • chol. 23mg • sod. 239mg • calc. 16mg • fiber 0g
13
POTATO CHIPS
The Cuisinart® PrepExpress™ slices vegetables into thin and even slices,
perfect for crispy chips that can be seasoned with any of
your favorite herbs and spices.
1 MEDIUM POTATO, SCRUBBED,
NOT PEELED
1 MEDIUM SWEET POTATO;
SCRUBBED, NOT PEELED
VEGETABLE/CANOLA OIL,
FOR FRYING
½
TEASPOON KOSHER SALT
(OR USE YOUR FAVORITE
SEASONING SALT SUCH
AS TRUFFLE SALT)
Makes about 4 cups (1 L)
1. Assemble the Cuisinart® PrepExpress™ with the Slice/
Ribbon or Crinkle/Ribbon Cone and the Angled Feed
Tube. Slice the potatoes.
2. Fill a medium, heavy-bottomed saucepan halfway
with vegetable or canola oil. Heat the oil over
medium heat until it reaches 350°F (180 °C). Fry the
potato slices in small batches until they are lightly
golden, about 3 to 4 minutes. Use a metal skimmer or
heatproof, long slotted spoon to strain the chips out
of the hot oil and transfer to a paper towel-lined
plate. Sprinkle with a small pinch of the salt.
3. Return the oil to 350°F (180 °C) and repeat with
remaining potato slices.
Nutritional information per serving (½ cup [125 ml]):
Calories 219 (71% from fat) • carb. 15g • pro. 1g • fat 18g
sat. fat 3g • chol. 0mg • sod. 26mg • calc. 15mg • fiber 2g
14
SUMMER ROLLS
Daikon, also known as Chinese radish or winter radish,
makes an excellent and nutritious substitute in these rolls,
which are traditionally stuffed with rice noodles.
PEANUT DIPPING SAUCE
½
CUP HOISIN SAUCE
3 TABLESPOONS CREAMY PEANUT BUTTER
1 TABLESPOON WATER
1 TEASPOON SOY SAUCE,
REDUCED SODIUM
1
VERY SMALL GARLIC CLOVE
1 ½-INCH (1.25 CM) PIECE FRESH
GINGER, PEELED
½ TO 1
½
TEASPOON HOT CHILI SAUCE
TEASPOON FRESH LIME JUICE
SUMMER ROLLS
1 LARGE DAIKON 12 OUNCES,
(340 G) PEELED
½
LARGE SEEDLESS CUCUMBER,
TRIMMED
1 FIRM MANGO, PITTED AND CUT
TO FIT ANGLED FEED TUBE
2 FIRM AVOCADOS, HALVED,
PITTED AND FLESH SCOOPED OUT
1 LARGE CARROT, PEELED
24 RICE PAPER ROUNDS
WARM WATER, FOR ASSEMBLING
10 SPRIGS FRESH MINT
10 SPRIGS FRESH CILANTRO
1
LIME
½
TEASPOON KOSHER SALT
Makes ¾ cup (180 ml) sauce, 24 summer rolls
1. Put all of the Peanut Dipping Sauce ingredients into the small
bowl of a Cuisinart® Food Processor or Chopper. Process
until completely smooth and homogenous. Transfer to a
small serving bowl, cover and refrigerate until ready to use.
2. Assemble the Cuisinart® PrepExpress™ with the 3.0mm
Shred/Spaghetti Cone and Straight Feed Tube. Spiralize the
daikon. Remove and reserve.
3. Replace the Shred/Spaghetti Cone and Straight Feed Tube
with the Slice/Ribbon Cone and Angled Feed Tube. Slice the
cucumber; remove and reserve. Repeat with the mango and
avocados, stopping to clean the Cutting Cone as necessary.
4. Replace the Slice/Ribbon Cone with the 3.0mm Shred/
Spaghetti Cone. Shred the carrot. Reserve.
5. Assemble the summer rolls by dipping one of the rice paper
rounds into a bowl of warm water. When the rice paper
becomes soft and malleable, remove from water, let excess
drip off and transfer to a flat plate. Smooth edges to flatten
into a circle.
6. Pile a heaping tablespoon of spiralized daikon into the center
of the rice paper. In even layers, top with 2 cucumber slices,
3 mint leaves, 2 avocado slices, 3 mango slices, a pinch of
carrot, 4 cilantro leaves, a squeeze of lime and a very small
pinch of the salt.
7. Fold the bottom of the rice paper over the filling, then fold
the right edge inward, and then the left, and roll up from the
bottom to seal. Repeat with remaining rice papers.
8. Serve with the Peanut Dipping Sauce.
Nutritional information per serving (1 summer roll):
Calories 49 (32% from fat) • carb. 8g • pro. 1g • fat 2g • sat. fat 0g
chol. 0mg • sod. 76mg • calc. 18mg • fiber 2g
Nutritional information per serving (½ [7 ml] tablespoon peanut
dipping sauce): Calories 28 (30% from fat) • carb. 5g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 136mg • calc. 28mg • fiber 0g
15
ZUCCHINI BRUSCHETTA
A fun summer appetizer when zucchini are abundant.
12SLICES ½ INCH (1.25 CM) THICK FRENCH BREAD
1
GARLIC CLOVE, SMASHED
1TABLESPOON PLUS 2 TEASPOONS (10 ML) EXTRA
VIRGIN OLIVE OIL, DIVIDED
1CUP WHOLE-MILK RICOTTA,
STRAINED
2
TABLESPOONS GRATED PARMESAN
½
TEASPOON KOSHER SALT, DIVIDED
½TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
1½ TEASPOONS FRESH MINT, THINLY
SLICED, DIVIDED
1SMALL ZUCCHINI, ABOUT 3 OUNCES (90 G)
1
TEASPOON FRESH LEMON JUICE
Makes 12 bruschetta
1.Preheat toaster oven to 375°F (190 °C). Rub one side
of each slice of bread with the garlic and then brush
with the tablespoon of olive oil. Bake in oven for
about 5 minutes, until golden and crispy.
2.Mix the ricotta together with the Parmesan, ¼
teaspoon (1 ml) of salt, ¼ teaspoon (1 ml) of pepper
and 1 teaspoon (5 ml) of mint. Reserve.
3.Assemble the Cuisinart® PrepExpress™ with the 9mm
Shred/Spaghetti Cone and the Angled Feed Tube.
Shred the zucchini and toss together with the lemon
juice, remaining salt, pepper and mint.
4.Assemble the bruschetta by topping each with
1 tablespoon (15 ml) of the ricotta mixture and then
1 teaspoon (5 ml) of the shredded zucchini.
Nutritional information per bruschetta:
Calories 156 (33% from fat) • carb. 19g • pro. 7g • fat 6g
sat. fat 3g • chol. 12mg • sod. 309mg • calc. 87mg • fiber 1g
16
MIXED BEET SALAD WITH GOAT CHEESE
Beet salads are most commonly roasted, but here we keep them raw. You
get the same sweet flavor, but in a fraction of the time.
2
Makes 4 servings [about 2 cups (500 ml)]
2
SMALL RED BEETS, SCRUBBED
1½ TABLESPOONS EXTRA VIRGIN
1.Assemble the Cuisinart® PrepExpress™ with the
3.0mm Shred/Spaghetti Cone and Straight Feed
Tube. Spiralize the beets. Transfer to a shallow serving
bowl.
SMALL GOLDEN BEETS, SCRUBBED
OLIVE OIL
2
TEASPOONS FRESH LEMON JUICE
¼
TEASPOON KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
2.Add the olive oil, lemon juice, salt and pepper. Toss
to combine. Top with the goat cheese and basil.
Serve immediately.
1TABLESPOON CRUMBLED GOAT
CHEESE
2LARGE BASIL LEAVES, THINLY
SLICED (CHIFFONADE)
Nutritional information per serving [½ cup (125 ml)]:
Calories 82 (64% from fat) • carb. 6g • pro. 2g • fat 6g
sat. fat 1g • chol. 2mg • sod. 203mg • calc. 15mg • fiber 2g
17
DAIKON “NOODLE” SOUP
A simple play on an Asian noodle soup – don’t forget
your chopsticks for the “noodles”!
4
2
1
CUPS CHICKEN BROTH
Makes 4 servings
CUPS WATER
1.Put the chicken broth and water into a small stockpot
and place on the stove.
3-INCH (7 CM) PIECE FRESH GINGER, PEELED
1
SMALL JALAPEÑO
1
LARGE CARROT, PEELED
1
GARLIC CLOVE, CRUSHED
¾
CUP CILANTRO SPRIGS, DIVIDED
1
TABLESPOON FISH SAUCE
1
POUND DAIKON, PEELED
1CUP COOKED, THINLY SLICED
CHICKEN BREAST, ABOUT 1 BREAST
¼CUP THINLY SLICED GREEN ONION, ABOUT 1 GREEN ONION
½
LIME, QUARTERED
2.Assemble the Cuisinart® PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
ginger and jalapeño. Replace the Slice/Ribbon Cone
with the Crinkle/Ribbon Cone. Slice the carrot.
3.Place sliced vegetables into the stockpot with the
garlic, ½ cup (125 ml) cilantro and fish sauce. Bring to
a boil and then reduce to a simmer for about 20
minutes.
4.While soup is simmering, replace the Crinkle/Ribbon
Cone with the 3.0mm Shred/Spaghetti Cone and
Straight Feed Tube and spiralize the daikon.
5.Divide the daikon noodles (cutting strands with
kitchen shears to separate where necessary) among
four soup bowls. Put ¼ cup (60 ml) of chicken in each
bowl with 1 tablespoon (15 ml) of green onion.
6.Pour broth and soup vegetables evenly among each
bowl. Top each with a tablespoon of cilantro and a
squeeze of lime. Serve immediately.
Nutritional information per serving:
Calories 141 (22% from fat) • carb. 11g • pro. 16g • fat 3g
sat. fat 1g • chol. 63mg • sod. 576mg • calc. 59mg • fiber 4g
18
BAKED ZUCCHINI ROSETTES
The PrepExpress™ lives up to its name with this breeze of a dish.
There is no need to carve out time to boil pasta or roll finicky noodles;
just use the Spiralizer for the zucchini, scoop the cheese and you’re on your
way to getting a photo-worthy dinner on the table.
2
TEASPOONS OLIVE OIL
4
MEDIUM ZUCCHINI, TRIMMED
1½
OUNCES PECORINO ROMANO
1POUND [ABOUT 2 CUPS (500 ML)]
WHOLE-MILK RICOTTA
1TABLESPOON PACKED FRESH BASIL, THINLY SLICED (CHIFFONADE)
½
TEASPOON GRATED LEMON ZEST
¼TEASPOON FRESHLY GROUND
BLACK PEPPER
PINCH KOSHER SALT
½CUP MARINARA SAUCE, PLUS
ADDITIONAL FOR SERVING
(WARMED)
Makes 8 servings
1.Coat a 13x9-inch (33 x 23 cm) baking dish with the
olive oil. Reserve.
2.Preheat oven to 450°F (230 °C) with the rack in the
upper third position.
3.Assemble the Cuisinart® PrepExpress™ with the
Slice/Ribbon or Crinkle/Ribbon Cone and Straight
Feed Tube. Spiralize the zucchini, stopping to clean
the Cutting Cone as necessary and to remove the
prepared zucchini from the work bowl as it gets full.
4.Once all zucchini are processed, cut each spiral so
they each have 4 to 5 layers; there should be 3 to 4
pieces per zucchini. Put each piece (they should look
like rosettes) into the prepared baking pan – they
should fit tightly.
5.Remove the Slice/Ribbon Cone and replace it with
the 3.0mm Shred/Spaghetti Cone. Shred the
Pecorino. Remove half and reserve. Add the
remaining ingredients, except for the sauce, to the
prep bowl with the Pecorino and stir to combine.
Evenly divide the cheese mixture on top of each
zucchini rosette. Top with ½ cup (125 ml) of the
marinara sauce and then sprinkle with the reserved
Pecorino.
6.Bake for 15 to 20 minutes, or until the cheese is
melted and just browned.
7.Serve immediately with additional warm marinara sauce.
Nutritional information per serving:
Calories 155 (59% from fat) • carb. 6g • pro. 10g • fat 10g
sat. fat 6g • chol. 32mg • sod. 214mg • calc. 131mg • fiber 1g
19
BROWN RICE BOWL
WITH AVOCADO AND SALMON
While your rice is cooking, you will have plenty of time to prepare the
vegetables and salmon for this quick and healthy meal that is high in protein and
good-for-you fats. Do not feel like you need to stay in the boundaries of the
suggested vegetables - there are so many items that would work nicely. If you have
leftover chicken on hand, that works well as a substitute for the salmon.
½LIME
Makes 1 serving
¼
TEASPOON KOREAN CHILI PASTE
1.Rub the inside of a small bowl with the halved lime
1SMALL RADISH (THE WATERMELON
and the chili paste. Reserve the lime half for serving.
VARIETY MAKES FOR A BEAUTIFUL PRESENTATION IF YOU
CAN FIND IT; IF NOT, THE CLASSIC
RED RADISH WORKS WELL, OR
EVEN DAIKON)
½
1
MEDIUM CARROT, PEELED
1- TO 2-INCH (2.5 TO 5 CM) PIECE SEEDLESS CUCUMBER
½
SMALL, FIRM AVOCADO
1CUP COOKED, SHORT-GRAIN
BROWN RICE, WARM
1
½
3- TO 4-OUNCE (85 TO 115 G) SALMON FILLET, COOKED TO DESIRED DONENESS
TEASPOON SESAME OIL
SESAME SEEDS, WHITE OR BLACK
OR A COMBINATION OF BOTH
FRESH BASIL, THINLY SLICED
(CHIFFONADE)
2.Assemble the Cuisinart® PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
radish, carrot, cucumber and avocado, stopping to
clean the Cutting Cone as necessary.
3.Put the rice into the prepared bowl. Top with the
sliced vegetables and salmon. Drizzle the sesame oil
evenly over the food and then squeeze the reserved
lime half over as well. Garnish with the sesame seeds
and herbs. Serve immediately.
Nutritional information:
Calories 643 (29% from fat) • carb. 88g • pro. 27g • fat 21g
sat. fat 3g • chol. 47g • sod. 77mg • calc. 84mg • fiber 10g
FRESH CILANTRO LEAVES, ROUGHLY CHOPPED
20
“PASTA” PRIMAVERA
Zucchini stands in for pasta in this bright, veggie-loaded dish.
½SMALL LEEK, LIGHT GREEN AND WHITE PARTS ONLY, SLICED LENGTHWISE WITH ROOT END INTACT
3 MEDIUM ZUCCHINI, ABOUT 1½ POUNDS (680 G), TRIMMED
1
3
2
MEDIUM CARROT, TRIMMED
OUNCES PARMESAN
TABLESPOONS UNSALTED BUTTER
1
CUP FROZEN PEAS
½
TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
2
2
TABLESPOONS MINT LEAVES, TORN
TEASPOONS FRESH LEMON JUICE
Makes 5 cups (1.25 L)
1.Assemble the Cuisinart® PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
leek. Reserve. Replace the Slice/Ribbon Cone with
the 9mm Shred/Spaghetti Cone and shred the
zucchini. Replace the 9mm Shred/Spaghetti Cone
with the 3.0mm Shred/Spaghetti Cone and shred the
carrot. Reserve the shredded zucchini and carrot
together. Shred the Parmesan. Reserve.
2.In a large skillet, heat the butter over medium-high
heat. Once butter melts and starts to foam, add the
sliced leek. Reduce heat to medium and cook, stirring
constantly, to soften, about 5 minutes. Add shredded
zucchini, carrot, Parmesan, peas, salt and pepper. Stir
and warm until the cheese is melted, about 5
minutes. Remove from heat and add the mint and
lemon juice.
3.Taste and adjust seasoning as desired. Serve
immediately.
Nutritional information per serving [1 cup (250 ml)]:
Calories 149 (55% from fat) • carb. 9g • pro. 9g • fat 10g
sat. fat 7g • chol. 29mg • sod. 546mg • calc. 249mg • fiber 3g
21
“SPAGHETTI” WITH DICED TOMATOES
AND WILD SALMON
This satisfying one-pan meal is nutritious
and packed with fresh Mediterranean flavor.
2 MEDIUM ZUCCHINI, 1 POUND,
(450 G) TRIMMED
1 TABLESPOON EXTRA VIRGIN
OLIVE OIL
½
POUND WILD SALMON
¼
TEASPOON KOSHER SALT
1PINCH FRESHLY GROUND BLACK PEPPER
½ CUP PITTED KALAMATA OLIVES,
ROUGHLY CHOPPED
1TABLESPOON CAPERS, DRAINED AND RINSED
1CAN [14 OUNCES (400 ML)] DICED TOMATOES
Makes 2 to 3 servings
1.Assemble the Cuisinart® PrepExpress™ with the
3.0mm Shred/Spaghetti Cone and Straight Feed
Tube. Spiralize the zucchini. Reserve.
2.In a large sauté pan, heat the olive oil over mediumhigh heat. Once hot, add the salmon, skin side down.
Sprinkle with salt and pepper and sear, about 2
minutes. Add the olives and capers. Cook for 1
minute. Carefully add the diced tomatoes with the
liquid, cover, and reduce heat to low. Gently simmer
until cooked, about 10 minutes.
3.Once salmon is ready, transfer to a serving plate.
4.Continue cooking sauce, uncovered, until most of the
liquid has evaporated. Add the spiralized zucchini
zoodles and toss to just warm through.
5.Taste and adjust seasoning as desired. Zucchini will
release liquid during cooking; serve sauce and
(zoodles) with a slotted spoon.
Nutritional information per serving (based on 3 servings):
Calories 268 (56% from fat) • carb. 12g • pro. 18g • fat 17g
sat. fat 2g • chol. 42mg • sod. 924mg • calc. 52mg • fiber 3g
22
SWEET POTATO FETTUCINE WITH WILD
MUSHROOMS AND SWISS CHARD
This “pasta” dish can be served either as a main or hearty side dish
on a cool fall evening.
½
CUP SMALL DICED PANCETTA
4OUNCES WILD MUSHROOMS,
SLICED
1BUNCH SWISS CHARD (SELECT
THE RAINBOW VARIETY, IF
AVAILABLE, TO ADD COLOR TO
THE DISH), STEMS SEPARATED
FROM THE LEAVES, BOTH THINLY
SLICED
2
1
GARLIC CLOVES, SMASHED
¼
TEASPOON CRUSHED RED PEPPER
TEASPOON KOSHER SALT, DIVIDED
1POUND SWEET POTATO OR YAM,
PEELED, ABOUT 2 SMALL TO
MEDIUM POTATOES
1
CUP CHICKEN BROTH
2TABLESPOONS EXTRA VIRGIN
OLIVE OIL
GRATED PARMESAN FOR SERVING
Makes about 4 cups (1 L)
1.Heat a large sauté pan over medium heat. Add the
pancetta and sauté until the fat is rendered and the
pancetta is crispy.
2.Add the wild mushrooms and chard stems with garlic
to the pan with ½ teaspoon (2 ml) salt and crushed
red pepper. Continue sautéing on medium/mediumlow until slightly browned, at least 10 to 15 minutes.
Stir occasionally and scrape the bottom while
cooking.
3.While vegetables are sautéing, assemble the
Cuisinart® PrepExpress™ with the 9mm Shred/
Spaghetti Cone and the Straight Feed Tube. Spiralize
the sweet potatoes.
4.Add the chard leaves to the pan over heat, stir until
wilted. Add the chicken broth and olive oil to the pan
with the remaining salt. Increase the heat so that the
mixture begins to boil, add the sweet potatoes and
cover tightly. Cook for 3 minutes. Sweet potatoes will
be al dente but will continue to cook as it sits.
5.Toss and serve with grated Parmesan on the side.
Nutritional information per serving [1 cup (250 ml)]:
Calories 230 (46% from fat) • carb. 26g • pro. 6g • fat 12g
sat. fat 3g • chol. 19mg • sod. 861mg • calc. 60mg • fiber 4g
23
APPLE TARTLETS
These simple tartlets are a beautiful alternative to the process of making a
full apple pie. No pie cutters needed – just serve individually with a topping
of vanilla ice cream or whipped cream.
1SHEET PUFF PASTRY, ROLLED
SLIGHTLY TO SMOOTH ANY
CREASES
2
SMALL APPLES
1TABLESPOON CINNAMON SUGAR [EITHER STORE BOUGHT,
OR 1 TABLESPOON (15 ML)
SUGAR MIXED WITH ¼ (1 ML)
TEASPOON CINNAMON]
APRICOT JAM, FOR FINISHING
VANILLA ICE CREAM OR SWEETENED WHIPPED CREAM, FOR SERVING
Makes 4 servings
1. Preheat oven to 425°F (220 °C) with the rack in the middle
position. Line a baking sheet with parchment paper; reserve.
2. Using a 4-inch (7 mm) round cutter, cut four rounds out of the
puff pastry. Transfer to the prepared baking sheet. Using a
paring knife, score a small border around each piece of
dough, making a ¼-inch border. Using the tines of a fork,
evenly prick the dough all over without cutting through.
Reserve in refrigerator until ready to use.
3. Assemble the Cuisinart® PrepExpress™ with the Slice/Ribbon
Cone and Straight Feed Tube. Spiralize the apples, stopping
to clean the Cutting Cone between apples and to remove
the processed apple from the Work Bowl before processing
the second. Cut each apple horizontally so that each apple
forms two rosettes.
4. Remove puff pastry from refrigerator and place the apples on
the prepared baking sheet next to the dough rounds. Evenly
sprinkle the cinnamon sugar over each apple rosette.
5. Bake the dough and the apples for 15 minutes. Once the 15
minutes have expired, carefully remove from oven, press
down the center of each dough round and, using a heatproof
utensil (an offset spatula works best), place the cooked apple
in the center of each partially baked pastry. Return to oven
and allow to cook until the apples are soft and nicely
browned, another 10 to 15 minutes.
6. While tartlets are baking, warm the jam slightly until just
runny.
7. Remove tartlets from the oven and carefully brush each
with the warm jam. Serve with vanilla ice cream or
whipped cream.
Nutritional information per tartlet:
Calories 92 (23% from fat) • carb. 18g • pro. 1g • fat 3g
sat. fat 1g • chol. 0mg • sod. 45mg • calc. 5mg • fiber 1g
24
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25
Printed in China /
Imprimé en Chine
17CC027556
IB-14725-CAN