0
Owner's of the Cuisinart Blender CBT-500 gave it a score of 0 out of 5. Here's how the scores stacked up:
14
2 cups fat free, low-sodium chicken or
vegetable stock
2 cans recipe ready diced tomatoes
(15
1
⁄2 oz.) with juices
2 roasted red peppers, seeded
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 cup half-and-half
Heat the butter and olive oil in a Cuisinart
®
3
3
⁄4-quart Saucepan over medium low heat.
Add the onion, celery, and carrot, cover
loosely and cook until the vegetables are
tender, 8-10 minutes. Stir in the rice, basil and
oregano, cook until rice is opaque, 2 minutes.
Stir in the stock and tomatoes. Raise heat and
bring to a boil. Lower the heat, cover loosely
and simmer over low heat for 20-25 minutes.
Turn off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning it to
the saucepan. Place the solids in the blender
jar. Add 1 cup of the cooking liquid to the
blender jar. Set on High. Pulse 10 times to
chop, then process for 30 to 40 seconds until
totally smooth and creamy. Add the salt,
pepper, blend 5 seconds longer. Return the
blended tomato mixture to the cooking liquid
in the saucepan. Heat on medium until it just
begins to simmer then add the half-and-half.
Do not allow to boil. The soup may be made
ahead and reheated – if making ahead, do not
add half-and-half until it is reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g •
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg •
calc. 47mg • fiber 3g
PERFECT POPOVERS
I
mpress your guests with these deceivingly
simple popovers that are mixed in a matter
of seconds in your Cuisinart
®
Blender.
Our 50 ounce blender is large enough that
you may increase this recipe by 50 percent
to make a larger batch.
Makes 18 popovers
6 large eggs
2 cups all-purpose flour
2 cups evaporated fat free milk, not
reconstituted
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted
Preheat oven to 375°F. Thoroughly coat
eighteen 1/2-cup popover, custard, or muffin
cups with cooking spray or melted butter.
Place the eggs, flour, milk and salt in the
blender jar in the order listed; cover blender
jar. Set on Low. Blend for 10 seconds.
Scrape the sides of the jar if needed. With the
blender running, add the melted butter in a
steady stream and blend for 10 seconds. Let
batter rest for 10 to 15 minutes.
Divide the batter evenly among the prepared
pans. Bake in the preheated oven until puffy
and nicely browned, about 40 minutes. Use a
cake tester to pierce each popover several
times and bake for an additional 5 minutes.
Remove from oven, loosen from pans with a
thin bladed knife and gently lift out. Serve hot.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g •
fat 5g • sat. fat 3g • chol. 79mg • sod. 91mg •
calc. 93mg • fiber 0g
For Pesto Popovers: add 1/2 cup prepared
pesto (page 18) to the batter. Bake as directed.
R I C O T TA SPINACH PIE
Somewhat like a crustless quiche, serve Ricotta
Spinach Pie with Rustic Tomato Sauce for a
simple supper entrée.
Makes 8 servings
1 teaspoon extra virgin olive oil
1/2 ounce Asiago cheese,
cut into 1/2" cubes
1/2 slice white or wheat bread
(1/2 ounce) cut into 1/2" cubes
1/2 teaspoon dry basil
4 large eggs
2 cups fresh baby spinach leaves,
packed (about 2
1
⁄2 ounces), washed
& dried
3 cups lowfat ricotta cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black or
white pepper
Preheat oven to 350°F. Use a pastry brush to
coat a 10" deep dish pie plate with olive oil
and set aside. Place Asiago cheese cubes in
blender jar; cover blender jar. Set on Low and
Pulse 10 to 12 times to grind the cheese.
Remove and reserve. Place bread cubes in
blender jar, pulse 5 to 10 times to grind; add
basil, blend for 5 seconds. Remove and
reserve.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Low and Pulse 10 times,
then blend for 15 seconds; use a spatula to
scrape the sides of the blender jar. Blend for
an additional 15 to 20 seconds. Pour the
blended ricotta mixture into the prepared pie
plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350°F
oven for 45 to 50 minutes, until the custard is
set and the pie is puffed. Remove and let rest
for 5 to 10 minutes. Cut into wedges to serve.
Top with Rustic Tomato Sauce, page 17.
Nutritional information per serving:
Find Your Products By Category
Please Login
