Cuisinart CBT-500FPC - Manuel (Page 21)

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Add last 1 ⁄
2
tablespoon (7 ml) of capers and pulse 2-3 times to maintain
some texture of the capers. Transfer to a serving dish or resealable
container. Cover and refrigerate if not serving immediately.
*The imported Italian tuna packed in olive oil has the best flavour for
this recipe.
Nutritional information per 1/4 cup (50 ml) serving:
Calories 88 (37% from fat) • carb 1g • pro 13g • fat 4g
• sat fat 1g • chol 8mg • sod 288mg • calc 13mg • fiber 0g
ARTICHOKE TAPENADE
Makes 1 cup (250 ml)
2 tablespoons (30 ml) pine nuts, toasted
1 14-ounce (396 g) can artichoke hearts, drained
2 sun-dried tomato halves, sliced
1 tablespoon (15 ml) green onion
1 ⁄
4
cup (50 ml) (packed) fresh Italian parsley leaves
1 teaspoon (5 ml) extra virgin olive oil
1 ⁄
4
teaspoon (1 ml) kosher salt
Place the pine nuts in the work bowl fitted with the chopping blade.
Place cover on work bowl and press Pulse. Pulse on High until finely
ground. Add the remaining ingredients and pulse on High until all
ingredients are incorporated and smooth.
Serve with crackers or vegetables as a dip.
Nutritional information per 1/4 serving:
Calories 88 (41% from fat) • carb 11g • pro 3g • fat 4g
• sat fat 1g • chol 0mg • sod 699mg • calc 12mg • fiber 3g
ENDIVE WITH SHRIMP FILLING
A great finger food, not too fussy, and easy to do ahead.
Makes 30 appetizers [1 1 ⁄ 4 cups (300 ml) shrimp filling]
2 tablespoons (30 ml) fresh parsley leaves
2 shallots, peeled and quartered
1 tablespoon (15 ml) unsalted butter
1 teaspoon (5 ml) dill weed
6 ounces (170 g) cooked, peeled and deveined shrimp,
cut in 1-inch (2.5 cm) pieces
4 ounces (115 g) lowfat cream cheese, cut into 1-inch
(2.5 cm) pieces
2-3 Belgian endive (30 leaves)
Place the parsley in the work bowl fitted with the chopping blade.
Turn ON and process until finely chopped, about 10 seconds; remove
and reserve. Place shallots in work bowl; press Pulse. Pulse on High to
chop finely, about 10 pulses. Heat butter in a Cuisinart
®
8-inch non-stick skillet over medium heat. Add shallot and cook,
stirring, until golden brown, about 5 to 6 minutes. Turn off heat and
stir in dill weed. Set aside to cool.
Add shrimp to work bowl; pulse on High to chop, 5 times. Remove
and reserve. Turn On. Process cream cheese on High until
smooth and creamy, about 15 seconds; scrape work bowl. Add half
the reserved parsley, cooled shallot mixture, and chopped shrimp.
Press Pulse; pulse on High to combine, about 8 times.
Trim 1 ⁄
2
inch (1.25 cm) from bottom of endive leaves. Separate into
individual leaves and choose 30 of the nicest leaves. Pipe or spread a
small amount [2 teaspoons (10 ml)] of shrimp/cream cheese mixture
onto bottom half of leaves. Arrange on flat serving dish. Cover and
refrigerate until ready to serve. Sprinkle lightly with remaining reserved
chopped parsley just before serving.
Nutritional information per serving (one filled endive leaf):
Calories 27 (43% from fat) • carb. 2g • pro. 2g • fat 1g
• sat. fat 1g • chol. 15mg • sod. 41mg • calc. 33mg • fiber 2g
ROOT VEGETABLE GRATIN
Serves 8
cooking spray
1 1 ⁄
2
cup (375 ml) heavy cream
2 cloves garlic, smashed
1 ⁄
4
teaspoon (1 ml) dried rosemary
8 ounces (226 g) red-skinned or Yukon gold potatoes,
peeled, cut to fit feed tube
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 21