0
Owner's of the Cuisinart Blender SPB-10CH gave it a score of 0 out of 5. Here's how the scores stacked up:
13
Note: Recipe may be doubled – purée in 2 batches.
Nutritional information per serving (one cup):
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g • sat. fat 3g
• chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g
Curried Butternut Squash
& Apple Soup
A delicious autumn or winter soup –
this one is a perfect first course for a holiday dinner.
Makes ten 8-ounce servings
2 tablespoons unsalted butter
1½ cups chopped onions
¹⁄
³
cup thinly sliced celery
(approximately 1 medium stalk)
2 teaspoons curry powder
¼ teaspoon ginger
2 pounds 1-inch butternut squash cubes
(weigh after peeling, seeding and cubing)
12 ounces apples, peeled, cored and cut into wedges
3 tablespoons white rice
5 cups chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Melt the butter over medium heat in a 6-quart sauté pan. Add
the onions and celery, cook for 2 to 3 minutes, until the vegetables
are translucent. Add the curry powder and ginger, cook for 5 to 6
minutes longer over low heat until the vegetables are softened and
the spices are fragrant. Add the butternut squash, apples, and rice
to the pan. Stir to coat with the butter and spices and cook for
about 1 minute. Add the chicken stock, salt, and pepper. Bring
soup to a boil and then reduce to simmer. Simmer for about 40 to
45 minutes, until vegetables are very tender.
Strain the solids from the liquid, reserving all liquid. Have a clean
large saucepan ready.
Place half the solids in blender jar with 1½ cups of the liquid.
Cover and blend on Purée until smooth, creamy and homogenous,
about 30 seconds. Transfer to the clean saucepan and repeat with
remaining solids and liquid.
Garnish with chopped sugared nuts and minced apple.
Nutritional information per serving:
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g
Perfect Popovers
Impress your guests with these deceivingly simple popovers that
are mixed in a matter of seconds in your Cuisinart
®
blender.
Our 56-ounce blender is large enough that you may increase
this recipe by 50 percent to make a larger batch.
Makes 18 popovers
cooking spray or melted butter for pan
6 large eggs
2 cups all-purpose flour
2 cups evaporated fat free milk, not reconstituted
½ teaspoon kosher salt
5 tablespoons unsalted butter, melted
Preheat oven to 375°F. Thoroughly coat eighteen ½-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. Blend on Mix 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-blade 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
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