INSTRUCTION & RECIPE BOOKLET

Mini-Prep

®

Plus Processor

DLC-2AC SERIES

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

2

IMPORTANT

UNPACKING

INSTRUCTIONS

This package contains a Cuisinart ® Premier

Series Mini-Prep ® Plus Processor and the standard parts for it: SmartPower™ metal chopping / grinding blade, and instruction / recipe booklet.

CAUTION: THE CUTTING BLADE HAS VERY

SHARP EDGES.

To avoid injury when unpacking, please follow these instructions:

1. Place the box on a table or kitchen counter.

Be sure the box is right side up.

2. Lift up and remove the cardboard lid from the work bowl cover.

3. Grasp the work bowl cover and lift the unit up and out of the box and place on the tabletop.

4. Turn the work bowl cover clockwise to unlock it from the unit base. Lift up and remove.

5. Carefully lift the protective cardboard off the chopping / grinding blade shaft.

6. CAREFULLY REMOVE THE METAL BLADE

BY GRASPING THE CENTRE WHITE HUB

AND LIFTING IT STRAIGHT UP. NEVER

TOUCH THE BLADE, AS IT IS RAZOR

SHARP.

7. Read the instructions thoroughly before using the machine.

TABLE OF CONTENTS :

Important Safeguards ................................ 2

Introduction ............................................... 3

Assembly Instructions ............................... 3

Tips For Processing ................................... 4

Processing Food ....................................... 4

Cleaning, Storage and Maintenance ....................................... 5

Troubleshooting ......................................... 5

Operating Techniques ............................... 5

Recipes ...................................................... 8

Warranty .................................................. 12

IMPORTANT

SAFEGUARDS

WHEN USING AN ELECTRICAL APPLIANCE,

BASIC SAFETY PRECAUTIONS SHOULD

ALWAYS BE ADHERED TO, INCLUDING THE

FOLLOWING:

1. Read all instructions.

2. Always unplug unit from outlet when not in use, before putting on or taking off parts, before cleaning, and before removing food from bowl. To unplug, grasp plug and pull from electrical outlet. Never pull cord .

3. To protect against risk of electric shock, do not put motor base in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Avoid contact with moving parts.

6. Do not operate any appliance with a damaged cord or plug after the appliance malfunctions, or if appliance has been dropped or damaged in any manner.

Return the appliance to the nearest authorized Customer Service

(see Warranty for details) for examination, repair, and electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by Cuisinart may cause fire, electric shock or injury.

8. Do not let cord hang over edge of table or counter, or touch hot surfaces.

9. Do not use outdoors.

10. Keep hands and utensils away from moving blade while processing, to prevent the risk of severe injury to persons, or damage to the chopper/ grinder. A scraper may be used, but must only be used when the chopper/grinder is not running.

11. Blade is extremely sharp. Handle carefully when removing, inserting or cleaning. Always allow blade to stop moving before removing cover.

12. To reduce the risk of injury, never place cutting blade on base without first putting work bowl properly in place.

13. Be certain cover is securely locked in place before operating appliance. Do not attempt to remove cover until blade has stopped rotating.

14. Do not attempt to defeat the cover inter lock mechanism, as serious injury may result.

15. Before using, check work bowl for presence of foreign objects.

16. Do not operate your appliance in an appliance garage or under a wall cabinet.

When storing any appliance in an appliance garage always unplug the unit from the electrical outlet. Be sure the appliance does not touch the interior wall of the appliance garage, and the door does not touch the unit as it closes. Contact could cause the unit to turn ON, creating a risk of fire.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD USE

ONLY

ASSEMBLY INSTRUCTIONS

1. With the base unit on the tabletop, place the work bowl over the centre stem and turn slightly to the right, until bowl drops down to the bottom of the stem.

2. Turn the work bowl counterclockwise to lock onto base.

NOTICE

3. CAREFULLY pick up the blade by its hub and place on the centre stem until it drops to the bottom of the stem. NEVER TOUCH

THE BLADE ITSELF.

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit only one way in a polarized outlet. 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. Add food ingredients.

5. Place the cover on the work bowl with the long tab to the right of the rear column.

6. Turn cover counterclockwise to securely lock into locking post.

INTRODUCTION

7. Plug unit into wall socket.

The Cuisinart ® Mini-Prep ® Plus Processor handles a variety of food preparation tasks including chopping, grinding, puréeing, emulsifying and blending. The patented auto-reversing blade provides a super-sharp edge for the delicate chopping of herbs and for blending and puréeing other soft foods, while the blunt edge offers a powerful cutting surface to grind through spices and other hard foods. Pulse activation gives maximum control for precision processing, whether chopping or grinding.

8. You are ready to CHOP/GRIND.

The powerful high-speed motor works hard and fast to accomplish any small job with ease.

Chop herbs, onions, garlic; grind spices, hard cheese; purée baby foods; blend mayonnaise and flavoured butters, all with the same compact appliance. The Mini-Prep ® Plus Processor takes up minimum counter space and stores neatly on the countertop or in a cabinet.

Cuisinart ® Smart

Power ® Blade

* All parts that come in contact with food are BPA-Free.

Cover

3-cup

(750 ml)

Work Bowl

With Handle

Motor Base

3

TIPS FOR

PROCESSING FOOD

Preparing the Food

Size

Always cut large pieces of food into smaller pieces of even size – about 1 ⁄

2

inch (1.25 cm) to a side or as specified under Operating

Techniques on page 5/6. If you don't start with pieces that are small and uniform, you will not get an even chop.

Quantity

Do not overload the work bowl. Overloading causes inconsistent results and it strains the motor. Use the quantities given in the recipe section as a guide. As a rule of thumb, remember that after being processed, food should not reach more than 2 ⁄

3

of the way up the central hub of the blade assembly.

Note: Due to the powerful motor provided with this unit, Cuisinart recommends using one hand to support the Mini-Prep ® Plus Processor during operation.

Selecting the Right Operating Control

Use the chop function for chopping, puréeing and mixing. It is the right choice, for example, for chopping soft, fragile food such as herbs, celery, onions, garlic and most cheeses. It is also the right choice for puréeing cooked vegetables, making mayonnaise and mixing salad dressing.

Pulse action is best when you are using the chop function. Two or three pulses are often enough. Be sure to check the food frequently to prevent overprocessing. If you overprocess, you are likely to get a watery paste instead of a fine chop.

Use the grind function for grinding spices, and for chopping hard food such as peppercorns, seeds, chocolate and nuts.

Continuous-hold action is best when you are using the grind function. You may have to operate the Mini-Prep ® Plus Processor for several seconds with some food to achieve the desired results – as long as 20 seconds for some seeds, or 40 seconds for coffee beans.

When you operate the unit for more than 10 seconds, use a pulse action every 10 seconds or so to allow food to drop to the bottom of the work bowl. This provides more consistent results.

Never operate the Mini-Prep ® Plus Processor continuously for longer than 1 minute at a time.

Note: The work bowl and cover may become scratched when you use them for grinding grain and spices.

This does not affect the performance of the Mini-Prep ® Plus Processor.

However, you may want to reserve the original bowl for grinding, and purchase an additional bowl and cover set for other uses.

These are available from the Cuisinart Customer

Service Department, which you can reach by dialing our toll-free number: 1-800-472-7606.

Adding Liquid

You can add liquids such as water, oil or flavouring while the machine is running. For example, you might want to add oil when making mayonnaise or salad dressing, or you could add vanilla or alcohol when making frozen yogurt.

Pour the liquid through one of the two openings in the cover.

IMPORTANT: Add liquid through only one opening at a time. The other opening must be left free to allow air to escape. If both openings are blocked, liquid cannot flow smoothly into the bowl.

Removing Food from the S ides of the Bowl

Occasionally food will stick to the sides of the bowl as you process. Stop the machine to clear food away. AFTER THE BLADE HAS STOPPED

MOVING , remove the cover, and use a spatula to scrape the food from the sides of the bowl back into the centre. Do not put hands into bowl unless unit is unplugged.

PROCESSING FOOD

1. Place the work bowl firmly on the motor base and insert the blade assembly.

Opening at back of bowl must face column at back of the Mini-Prep ® Plus Processor.

Turn counterclockwise to lock in place.

2. Place food in the work bowl.

Be sure the food is cut in small pieces, and the bowl is not overloaded.

3. Lock the cover into position.

Note: Due to the powerful motor provided with this unit, Cuisinart recommends using one hand to support the Mini-Prep ® Plus

Processor during operation.

4. Press the appropriate chop or grind

Control, depending on the food you are processing.

5. When you have finished processing the food, stop the machine by releasing the control button.

6. WHEN THE BLADE STOPS MOVING, remove the cover.

7. Unplug the unit.

8. Carefully remove the blade assembly, holding it by the handle on the top of the sheath. NEVER TOUCH THE BLADE

ITSELF.

9. Remove food with a spatula.

Note: Do not operate the Mini-Prep ® Plus

Processor without food contents in work bowl.

Tip: Process foods in order from dry to wet to avoid having to clean bowl and blade between each task.

4

TO REMOVE PREP BOWL

remove.

and lift off of the base.

from the hub.

CLEANING, STORAGE

AND MAINTENANCE

To simplify cleaning, rinse the work bowl, cover, and blade immediately after each use, so that food won’t dry on them. Wash blade assembly, work bowl and cover in warm soapy water.

Rinse and dry. Wash the blade carefully.

The Mini-Prep ® Plus Processor is intended for

HOUSEHOLD USE ONLY. Any service other than cleaning and normal user maintenance should be performed by an authorized Cuisinart ®

Service Representative.

OPERATING TECHNIQUES

With the Mini-Prep ® Processor you can chop, grind or purée small amounts of foods. Use this listing of ingredients and techniques as a basic guide for processing (Pages 6-7).

TROUBLESHOOTING

Motor doesn't start or blade doesn't rotate.

r$IFDLUIBUQMVHJTTFDVSFMZJOTFSUFEJOUPPVUMFU r$IFDLUIBUXPSLCPXMBOEDPWFSBSFTFDVSFMZ locked into place.

r#FTVSFUPQSFTTPOMZPOFPQFSBUJPODPOUSPM button at a time.

Food is unevenly chopped.

r&JUIFSZPVBSFDIPQQJOHUPPNVDIGPPEBUPOF time, or the pieces are not small enough. Try cutting food into smaller pieces of even size and processing a smaller amount per batch.

Food is chopped too fine or is watery.

Avoid leaving blade in soapy water where it may disappear from sight.

If you have a dishwasher, you can wash the work bowl and blade assembly on the top rack.

Insert the work bowl upside down and the cover right side up. Put the blade in the cutlery basket. Unload the dishwasher carefully to avoid contact with the sharp blade. Wipe the motor base clean with a damp sponge or cloth. Dry it immediately. Never submerge the motor base or the plug in water or other liquid.

The Mini-Prep ® Plus Processor stores neatly on the countertop in a minimum of space. When it is not in use, be sure to leave it unplugged. The hidden cord storage underneath the motor base will help to keep excess cord off the countertop. Store the unit assembled to prevent loss of parts. Store the blades as you would sharp knives – out of the reach of children.

r5IFGPPEIBTCFFOPWFSQSPDFTTFE6TFCSJFG pulses, or process for a shorter time. Let blade stop completely between pulses.

Food collects on work bowl cover or sides of prep bowl.

r:PVNBZCFQSPDFTTJOHUPPNVDIGPPE5VSO machine off. When blade stops rotating,

remove cover, and clean bowl and lid with

spatula.

Food catches on blade.

r:PVNBZCFQSPDFTTJOHUPPNVDIGPPE

Carefully remove blade. Remove food from

blade with spatula, and start over again.

5

6

Food

Anchovies

Bacon

Baking chocolate/ chocolate chunks/chips

Bread for crumbs

Butter

Celery

Cheese – hard (Parmesan,

Asiago, Romano, etc.)

Cheese – soft

Cinnamon sticks, nutmeg, other hard spices

Citrus zest

Coffee beans

Cookies, graham crackers for crumbs, hard Amaretti or macaroons

Fruits, cooked; fresh or frozen thawed berries

Operation/Technique

Chop. Pulse to desired consistency.

Chop. Pulse to desired consistency.

Chop. Pulse on Chop to break up, then process continuously until desired chop size is achieved

Chop. Pulse to break up, then process continuously until desired crumb size is reached.

Chop. Process continuously.

Comments/Notes

Drain first. Cut in half.

Cook crispy; drain well. Break into 1-inch

(2.5 cm) pieces.

Process no more than 1 1 ⁄

2

ounces (42 g) at a time. For best chill chocolate for 3–5 minutes in freezer before chopping.

Cut baking chocolate squares into 1 ⁄

2

-inch (1.25 cm) pieces to chop.

Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into pieces no larger than 1 inch (2.5 cm). For buttered crumbs, add 1 teaspoon (5 ml) of butter per slice after crumbs have started to form, and process to combine and coat.

Cut into 1 ⁄

2

-inch (1.25 cm) pieces. Best at room temperature.

Process up to 3 ⁄

4

cup (175 ml) at a time. Add freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.

Cut into 1 ⁄

2

-inch (1.25 cm) long pieces.

Remove and discard rind or reserve for another use. Cut into

1 ⁄

2

-inch (1.25) cm pieces. If possible, remove from refrigerator

20–30 minutes before processing. Up to 3 ounces (85 g).

Chill cheese first.

Chop. Pulse to desired size

Chop. Pulse on Chop 10 times, then process continuously on Chop until desired consistency.

Chop. Pulse to break up, then process continuously to “cream.”

Grind. Pulse to break up, about 5 times, then process continuously until finely chopped.

Chop. Pulse to break up, then process continuously until finely chopped.

Grind. Pulse 5 times to break up, then process continuously until desired consistency.

Chop. Pulse 5 times to break up, then process continuously until finely chopped.

Chop. Pulse to break up, then process continuously until desired consistency.

Break cinnamon sticks into 1-inch (2.5 cm) pieces. Hard spices may cause scratches on the work bowl and lid.*

Use vegetable peeler to remove zest (colour only) from citrus; scrape off any white with sharp knife. Cut strips in half. Adding a small amount of sugar or salt will help achieve a finer texture

Hard foods such as coffee beans may cause scratches on the work bowl lid.

Hard cookies only. Break up into 1-inch (2.5 cm) or smaller pieces. For buttered crumbs, add 1 teaspoon (5 ml) of butter per graham cracker sheet or for every 3 cookies.

Cooked fruits may be processed to make baby foods or purées; liquid may be added for consistency. To process fresh or frozen thawed berries for sauce, pulse to chop, then process until puréed (sugar may be added to taste).

Food

Garlic

Gingerroot, fresh

Green onions, scallions

Herbs, fresh

Horseradish

Leeks

Meats

Mushrooms

Nuts

Olives

Onions

Peppercorns

Peppers, fresh

Seeds, dried berries

Shallots

Vegetables, cooked

Operation/Technique

Chop. Pulse to chop roughly, then process continuously for fine chop.

Chop. Pulse to break up, then process continuously on Chop to reach desired consistency.

Chop. Pulse to chop to desired consistency.

Chop. Pulse to chop to desired consistency.

Chop.

Chop.

Chop. Pulse to chop, or process continuously to purée (add liquid as needed).

Chop. Pulse to chop to desired consistency.

Chop. Pulse to chop to desired consistency.

Chop. Pulse to chop to desired consistency.

Chop. Pulse 5-10 times to chop to desired size.

Grind. Pulse first, then process continuously until desired consistency.

Chop. Pulse to chop to desired consistency.

Grind. Pulse to break up, then process continuously to desired consistency.

Chop. Pulse 5-10 times to chop to desired consistency

Chop. Pulse 5-10 times to chop, then process continuously until desired consistency is reached

Comments/Notes

Peel garlic cloves first. Scrape work bowl sides and bottom as needed.

Peel first; cut into 1 ⁄

2

-inch (1.25 cm) pieces or slices. Scrape work bowl sides and bottom as needed. Up to 4 ounces (115 g).

Trim and cut into 3 ⁄

4 inch (2 cm) pieces.

Rinse and dry completely. Remove leaves from stems to chop

Peel first. Cut into 1 ⁄

2

-inch (1.25 cm) pieces. Process up to 4 ounces

(115 g) at a time.

Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely. Cut into 1 ⁄

2

-inch (1.25 cm) pieces.

Uncooked meats should be cold, but not frozen; cut up to 8 ounces (226 g) into 1⁄2-inch (1.25 cm) pieces, trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or warm; cut up to 8 ounces (226 g) into 1 ⁄

2

-inch (1.25 cm) pieces.

Add liquid (water, broth or from cooking) as needed to process to purée consistency

Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than 3 ⁄

4

inch (2 cm).

Toast nuts first for maximum flavour. Allow to cool completely before chopping.

Use only pitted olives. Drain well for best results.

Peel; cut into 3 ⁄

4

-inch (2 cm) or smaller pieces of similar size.

Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings. Hard peppercorns may scratch work bowl and lid.*

Core, seed and cut into 1 ⁄

2

-inch (1.25 cm) pieces. Do not overprocess.

Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.

Peel first; cut into quarters, or pieces no larger than 3 ⁄

4

-inch (2 cm).

Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may need to add liquid for consistency.

7

½

¼

½

½

RECIPES

Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter.

Nutritional analysis are based on number of servings indicated. If a recipe produces a range of servings, the nutritional analysis is based on the highest serving yield for that particular recipe.

Guacamole

This popular Mexican specialty is delicious with chips and vegetable crudités, or it can be used as a topping for grilled chicken or fish.

Makes 1-1/3 cups (325 ml)

1

2

1

2

2 clove garlic, peeled green onions, trimmed and cut in

½ inch (1.25 cm) pieces jalapeño pepper, cored, seeded and cut in ½ inch (1.25 cm) pieces ripe avocados, peeled and pitted, diced tablespoons (25 ml) fresh lime juice

(juice of 1 medium lime) teaspoon (2 ml) cumin powder teaspoon (1 ml) powdered coriander teaspoon (2 ml) kosher salt cup (125 ml) finely chopped fresh tomatoes (optional) *

Place the garlic, green onions, and jalapeño pepper in the work bowl. Pulse on chop 10 times; scrape the bottom and sides of the work bowl.

Add the avocado, lime juice, cumin, coriander and salt. Pulse on chop 10 times, then process on chop continuously for 15 seconds; scrape the work bowl.

Process on chop for another 15 to 20 seconds until smooth and creamy. Transfer to a serving bowl; cover and refrigerate for 30 minutes before serving to allow the flavours to blend. If desired, stir in or top with chopped fresh tomatoes.

*Core and seed tomato, cut into ½ inch (1.25 cm) pieces, then chop.

Nutritional analysis per serving (3 tablespoons [45 ml]):

$BMPSJFT GSPNGBUtDBSCHt

QSPHtGBUHtTBUGBUHtDIPMNH tTPENHtDBMDNHtGJCFSH chop; scrape the work bowl. Process for 15 seconds longer; scrape the work bowl again and add the olive oil. Process until a thick paste forms, about 20 to 30 seconds more.

Transfer to a container and let the tapenade stand for 30 minutes or longer before serving, to allow the flavours to blend. Store in an airtight container in the refrigerator for up to a week.

Nutritional information per tablespoon (15 ml) ):

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

Tapenade

A favourite from the Provençal region of

France.

1

1

8 clove garlic, peeled anchovy fillet ounces (227 g) pitted Niçoise or other imported olives (10 ounces [284 g] before pitting) tablespoons (45 ml) capers 3

1½ tablespoons (25 ml) Dijon mustard

1 tablespoon (15 ml) lemon juice

1

2

½

4 tablespoon (15 ml) brandy (optional) teaspoons (10 ml) herbs de Provence or thyme teaspoon (2 ml) freshly ground black pepper tablespoons (50 ml) extra virgin olive oil

Pesto

It is a favourite for dressing pasta but is also wonderful on boiled or steamed potatoes, steamed fresh vegetables, or as a spread on a fresh tomato and mozzarella sandwich. You may vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or hazelnuts.

Makes about ½ cup (125 ml)

½

1

1 ⁄

3

1 ounce (28 g) Reggiano Parmesan, cut in ½ inch (1.25 cm) cubes

¼ cup (50 ml) toasted pine nuts or

walnuts

1 clove garlic, peeled teaspoon (2 ml) kosher salt cup (packed) fresh basil leaves, washed and dried completely cup (75 ml) extra virgin olive oil

Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovy, olives, and capers; pulse on chop, 10 times; scrape the work bowl.

Add the mustard, lemon juice, brandy (if using), herbs and pepper. Process for 15 seconds on

Place the cheese in the work bowl and pulse on chop 5 times; process continuously on chop until finely ground, about 15 seconds. Remove and reserve. Add the nuts to the work bowl and pulse on chop 5 times; remove and reserve. Add the garlic and salt to the work bowl and process 5 seconds on chop; scrape the bottom and sides of

8

the work bowl. Add the basil leaves and half the olive oil. Pulse on grind 10 times, then grind continuously for about 15 seconds.

Scrape the work bowl. With the machine running on grind, add the oil slowly, in a steady stream, through one of the holes in the recessed area of the lid. After all the oil has been added, process on grind for an additional 10 seconds. Add the reserved cheese and nuts to the mixture. Pulse 10 times on chop to blend. Let the pesto sit for 30 minutes or longer to allow the flavours to develop.

Pesto sauce will keep refrigerated for up to a week, or may be frozen. Transfer the sauce to an airtight container. Smooth the top to an even level and top with layer of olive oil; cover and refrigerate until ready to use.

Nutritional analysis per ½ tablespoon (7 ml) ):

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

Serving idea:

Try it as a fast, fresh topping for salmon fillets.

Place 6-ounce (170 g) salmon fillets skin-side down on a lightly oiled baking sheet. Spread each fillet with a thin layer of pesto and sprinkle with fresh breadcrumbs. Bake in a preheated 400º F

(204º C) oven for 10 to 15 minutes, until cooked

(about 10 minutes per inch [2.5 cm] of thickness) and opaque, and breadcrumbs are lightly browned. Let rest 5 minutes before serving.

Roasted Red

Pepper Sauce

Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips.

Makes 1-1/8 cups (253 ml)

Preparation: 10 minutes or less

1 – 2 cloves garlic (to taste), peeled *

1 strip lemon zest (2 x ½ inches

[5 x 1.25 cm]), bitter white pith removed

¼

1

4

1

1 teaspoon (5 ml) kosher salt teaspoon (5 ml) herbs de Provençe

1½ tablespoons (25 ml) fresh lemon juice

1½ tablespoons (25 ml) regular or white cup (50 ml) extra virgin olive oil jar (12 ounce [340 g]) roasted red peppers, drained but not rinsed large fresh red peppers, roasted, cut in eighths

Add the garlic, zest, salt, and herbs to the work bowl and chop for 5 to 10 seconds; scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavours to blend. Will keep up to 1 week refrigerated.

Roasted Red Pepper Dip Variation: Make half the recipe (use a 6–7 ounce [170–198 g] jar of roasted peppers). Add 2 ounces (57 g) of regular or lowfat cream cheese and 1/4 cup (50 ml) of sour cream or plain yogurt that has been drained, and chop for 10 to 15 seconds until combined and smooth. [To drain yogurt, place yogurt in a yogurt funnel or strainer lined with a paper coffee filter over a bowl, and allow the liquid (whey) to drain for several hours, until desired thickness is reached.]

*If you prefer a lighter garlic flavour, you may blanch the peeled garlic in boiling water for 4 to 5 minutes. Drain, cool and use in this or any other recipe.

Nutritional analysis per tablespoon (15 ml) ):

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

Lemon Herb Butter

This compound butter is delicious on vegetables or grilled meats. You may vary the herbs used, such as basil, tarragon or thyme butter, to create your own flavours, omit the zest or change the citrus, add in chopped olives or sun-dried tomatoes, or use roasted garlic or shallots in place of the garlic.

Makes about ¾ cup (175 ml)/12 servings

Preparation: 10 minutes or less, plus standing time

2

2

½

1 /

3 cloves garlic, peeled strips lemon zest, 2 x 1/2 inches

(5 x 1.25 cm), bitter white pith removed teaspoon (2 ml) kosher salt cup (75 ml) packed Italian

2 teaspoons (10 ml) fresh rosemary

leaves

3 tablespoons (45 ml) fresh lemon juice

1

¼ teaspoon (5 ml) Dijon-style mustard teaspoon (1 ml) freshly ground pepper

(white or black)

3 /

4 cup (175 ml) (6 ounces [170 g]) unsalted butter, cut in 12 pieces

Process garlic, lemon zest and salt on chop until finely chopped, about 20 seconds; scrape prep bowl. Add parsley and rosemary leaves; pulse on chop, 10 to 15 times. Add lemon juice, mustard and pepper; process on chop to blend well, about

30 seconds. Add butter and grind to cream, about

30 to 40 seconds. Transfer to a container and let stand for 30 minutes to allow flavours to blend.

Use as a spread for breads, as a topping for freshly steamed vegetables or baked potatoes, or as a compound butter with grilled meats or fish.

To serve as a compound butter with grilled meats,

9

shape the butter into a log, about 1 inch (2.5 cm) in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve 1/8 inch (0.31 cm) thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks.

Nutritional analysis per serving :

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFS g

Basic Vinaigrette

This recipe may be easily modified by changing the flavour of the oils and vinegars used, or by adding herbs or sun-dried tomatoes. It can also be cut in half or thirds to make smaller amounts.

Makes 1½ cups (375 ml)

Preparation: less than 10 minutes

1 clove garlic or small shallot, peeled

(cut shallot in ½ inch [1.25 cm]

pieces)

3

3

2 tablespoons (45 ml) wine vinegar tablespoons (45 ml) white vinegar or lemon juice (or flavoured vinegar) teaspoons (10 ml) Dijon-style mustard (regular or grainy)

½ teaspoon (2 ml) kosher salt

1 /

8 teaspoon (0.5 ml) freshly ground

pepper

½ cup (125 ml) extra virgin olive oil

½ cup (125 ml) vegetable oil or light flavoured olive oil as needed. This dressing is best made at least

1/2 hour ahead, to allow the flavours to blend.

Vinaigrette will keep well if covered and chilled for one week. Remove from refrigerator about

30 minutes before serving; may need to reprocess to emulsify if separation has occurred.

Nutritional analysis per tablespoon (15 ml) ):

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

Creamy Roasted Garlic and Herb Dressing

Try this flavourful dressing on a crispy romaine salad with summer tomatoes.

Makes about 2 /

3

cup (150 ml)

Preparation: 45 minutes to roast garlic; 10 minutes or less to prepare dressing

6

½ cloves garlic, peeled teaspoon (2 ml) extra virgin olive oil

½ cup (125 ml) basil leaves, washed and

dried

½

½ cup (125 ml) Italian parsley leaves, washed and dried cup (125 ml) drained fat-free plain

1 ⁄

3 cup (75 ml) light mayonnaise

1 tablespoon (15 ml) balsamic vinegar

Pulse on chop 5 times to chop the garlic or shallot; scrape the bottom and sides of the work bowl. Add the vinegars, mustard, salt and pepper. Process on chop until smooth, about 5 seconds. Add the oils slowly through one hole in the lid, processing continuously until all the oil has been added, then process for an additional 10 seconds. Taste and adjust seasonings

Preheat the oven to 375º F (191º C). Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for 45 minutes. Let cool 5 to 10 minutes.

Place the garlic in the work bowl with the basil and parsley leaves. Pulse on grind 10 times.

Scrape the work bowl. Add the yogurt, mayonnaise and vinegar. Process on grind until smooth and blended, about 30 to 40 seconds.

Scrape the work bowl and process 15 seconds more. Transfer to a container with a lid and refrigerate for 30 minutes to allow the flavours to blend. Keeps for one week refrigerated.

Transfer to an airtight container. Dressing keeps for one week in refrigerator.

*To drain yogurt, place 1 cup (250 ml) yogurt in a yogurt strainer or strainer lined with a coffee filter over a bowl. Cover with plastic wrap and refrigerate. The liquid (whey) will drain out and the yogurt will thicken. After about 12 hours, the yogurt will lose about half its original volume.

/VUSJUJPOBMBOBMZTJTQFSTFSWJOH CBTFEPOTFSWJOHT

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

10

Asian Marinade

This marinade is equally good for pork, chicken or salmon. It is also a good sauce for serving with dim sum.

Makes about 1 ¼ cups (300 ml)

Nutritional analysis per tablespoon (15 ml ):

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

Mini Cheesecakes

When you don’t want lots of leftovers to tempt you, try this little recipe.

Preparation: 10 minutes or less

½

1 ounce (14 g) peeled fresh gingerroot, cut in ½ inch (1.25 cm) pieces clove garlic, peeled

1 ⁄

3 cup (75 ml) soy sauce (may use lowsodium or tamari)

¼ cup (50 ml) canola or other

Makes two 4 inch (10 cm) cheese cakes.

Preparation: 15 minutes or less, plus 30 minutes to bake

3

3 tablespoons (45 ml) hoisin sauce tablespoons (45 ml) Asian sesame oil

(toasted sesame oil)

3

¼ tablespoons (45 ml) rice wine vinegar teaspoon (7 ml) cayenne pepper

Place the pieces of gingerroot and garlic in the work bowl. Pulse on chop, 5 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients and chop until smooth, about 15 seconds. Transfer to a container, cover and refrigerate if not using immediately.

Marinate meat or seafood for approximately 2 hours before roasting or grilling.

Cooking Suggestion: Pour 2/3 of the marinade into a resealable plastic bag and add two 1 pound (454 g) trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475º

F (246º C) oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150º F

(66º C); it will rise to 160-165°F (71-74º C) while with remaining reserved marinade drizzled over the meat.

1½ ounces (43 g) crispy shortbread cookies or graham crackers, broken into ½ inch (1.25 cm) pieces

½

8 tablespoon (7 ml) unsalted butter, cut in 4 pieces ounces (227 g) regular or lowfat cream cheese, cut in 16 pieces

¼

1 cup (50 ml) sugar large egg

1½ teaspoons (7 ml) vanilla extract

Preheat the oven to 350º F (177º C). Lightly coat two 4–inch (10 cm) (1-1/4 cup [300 ml]) springform pans with cooking spray.

Place the cookie pieces in the work bowl; pulse

5 times on chop to break up. Add the butter and process 15 to 20 seconds on chop until buttered crumbs are formed. Press into the bottoms of the two prepared pans. Bake in the preheated oven for

10 minutes. Place in the freezer for 5 to 10 minutes to cool completely. When cool, wrap each pan in a sheet of aluminum foil so that the foil comes at least

1 inch (2.5 cm) up the sides.

Do not wash the work bowl. Place the cream cheese and sugar in the work bowl. Chop for 10 seconds to combine. Scrape the bottom and sides of the bowl. Add the egg and vanilla; chop until smooth, about 10 seconds. Scrape the bowl and process for another 5 seconds. Divide the batter evenly between the two prepared pans.

Place two pans in a larger pan and add 1/2 inch

(1.25 cm) of hot water. Bake in the preheated oven for 25 minutes. Remove from the oven, remove foil, and place on a rack to cool completely. Cover and refrigerate for at least 4 hours before serving. May be double wrapped and frozen for up to one month.

Note: May also be made in four 4 ounce (113 g) ramekins or custard cups. Omit the crust, and follow directions as given. Baking time will be

22 minutes.

Nutritional analysis per serving:

$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH tTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

11