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Фрагмент инструкции
Heat thoroughly. Garnish with remaining 1.4 cup cheese. Yield: 7 servings (1 cup per serving). Per Serving: About 250 cal, 13 g pro, 14 g carb, 16 g total fat, 9 g sat fat, 50 mg chol, 740 mg sod. 28 Roasted Butternut Squash Soup with Herb Pistou Soup 1 large (about 21.2 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons olive oil 5 cups chicken broth, divided 1 can (15 oz.) pumpkin puree, divided 3. teaspoon salt 4 1. teaspoon cayenne 4 pepper 1 cup whipping cream Pistou Sauce 2 cups loosely packed fresh parsley leaves 1.cup loosely packed 4 fresh sage leaves 2 tablespoons fresh thyme leaves 1 clove garlic 1 teaspoon lemon juice 1.teaspoon salt 4 1. cup olive oil 3 Position 2 mm slicing disc in work bowl. Add squash in batches. Process to slice. Remove to large mixing bowl. Add onion. Process to slice. Add onion and garlic to squash. Drizzle with oil; toss to coat. Spread in 15 x 10 x 1-inch pan. Bake at 450°F for 30 to 35 minutes, or until tender, stirring once or twice. (Pan will be very full at first but decreases as vegetables cook.) Cool slightly. Exchange slicing disc for multipurpose blade in work bowl. Add half of roasted vegetable mixture and juices, 3.4 cup broth, half of pumpkin, salt, and cayenne pepper. Process until smooth, about 30 seconds. Remove to Dutch oven. Repeat with remaining half of roasted vegetable mixture, 3.4 cup broth, and remaining half of pumpkin. Remove to Dutch oven. Stir in remaining 31.2 cups broth. Cook and stir over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each serving with about 2 teaspoons Herb Pistou. Position mini bowl and mini blade in work bowl. Add parsley, sage, thyme, and garlic. Process until finely chopped, 20 to 25 seconds. Add lemon juice and salt. With processor running, gradually add oil through the feed tube. Process until well mixed, 20 to 25 seconds. Yield: 10 servings (1 cup per serving). Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod. 29 Pan-Fried Veggie Burgers 8 ounces Monterey Jack cheese, chilled 3 firm Roma tomatoes, cored 2 large cloves garlic 1.small red onion, cut 4 into 1-inch pieces 1.medium green bell 4 pepper, cut into 1-inch pieces 1 can (15 oz.) pinto or kidney beans, well drained 1 can (83.4 oz.) whole kernel corn, drained 2 cups cooked brown rice (not instant) 1.cup dry bread 3 crumbs 1 teaspoon ground cumin 3.teaspoon dried 4 oregano 3.teaspoon black 4 pepper 1.teaspoon cayenne 4 pepper 1.teaspoon salt 4 1-2 tablespoons olive oil 1-2 tablespoons butter or margarine Position 2 mm slicing disc in work bowl. Add cheese. Process to slice. Remove and set aside. Add tomatoes. Process to slice. Remove and set aside. Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic through the feed tube. Process until finely chopped, 5 to 8 seconds. Add onion and bell pepper. Pulse 3 to 5 times, about 2 seconds each time, or until chopped. Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties (about 1.3 cup each). In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches, if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty with cheese. Reduce heat to medium-low. Cook 5 to 6 minutes, or until patties are golden brown and cheese is melted. If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf lettuce, mayonnaise, and mustard. Yield: 8 servings. Per serving: About 290 cal, 12 g pro, 31 g carb, 13 g total fat, 6 g sat fat, 35 mg chol, 340 mg sod. 30 Muffaletta Sandwiches 1 medium plum tomato 2 large fresh basil leaves 2 tablespoons fresh parsley leaves 2 large cloves garlic 1.small red onion, 8 peeled and cut into 1-inch pieces 1.cup pimiento-stuffed 4 green olives 1.cup pitted ripe olives 2 1.cup pitted kalamata 2 olives 1.cup prepared 4 roasted red peppers, drained 1 tablespoon white wine vinegar 1.teaspoon dried 4 oregano 1.teaspoon coarsely 4 ground black pepper 1.cup extra virgin olive 4 oil 2 loaves French bread*, cut into thirds and split lengthwise 1.pound thinly sliced 2 salami 1.pound thinly sliced 2 smoked ham or prosciutto 6 slices provolone cheese Position 2 mm slicing disc in work bowl. Add tomato. Process to slice. Remove and set aside. Exchange slicing disc for mini bowl and mini blade in work bowl. With processor running, add basil and parsley through the feed tube. Process until chopped, about 5 seconds. With processor running, add garlic. Process until chopped, 5 to 10 seconds. Add onion. Process until chopped, about 3 seconds, scraping sides of bowl if necessary. Add green, ripe, and kalamata olives, roasted red peppers, vinegar, oregano, black pepper, and oil. Proce...
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