7
BASICS
SWEET AND SOUR MARINADE
This marinade pairs well with poultry and pork.
4 GARLIC CLOVES
½ CUP (125 ML) DARK CORN
SYRUP
½ CUP (125 ML) EXTRA VIRGIN
OLIVE OIL
½ CUP (125 ML) BALSAMIC
VINEGAR
1 TABLESPOON (15 ML) PLUS
1 TEASPOON (5 ML) PAPRIKA
2 TEASPOONS (10 ML) DRY
MUSTARD POWDER
2 TEASPOONS (10 ML) DRIED
THYME
1 TEASPOON (5 ML) CHILI
POWDER
1 TEASPOON (5 ML) KOSHER
SALT
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the garlic and process to
fi nely chop. Add the remaining ingredients. Process again until
well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 97 (62% from fat)
|
carb. 10g
|
pro. 0g
|
fat 7g
|
sat. fat 1g
|
chol. 0mg
|
sod. 152mg
|
calc. 4mg
|
fi ber 0g
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
¼ CUP (50 ML) RED WINE
VINEGAR
1 TEASPOON (5 ML)
D
IJON-STYLE MUSTARD
¼ CUP (50 ML) FRESH PARSLEY
½
TEASPOON (2 ML) DRIED
BASIL
½ TEASPOON (2 ML) DRIED
THYME
½ TEASPOON (2 ML) DRIED
MARJORAM
½ TEASPOON (2 ML) KOSHER
SALT
¼ TEASPOON (1 ML) GROUND
WHITE PEPPER
¾ CUP (175 ML) EXTRA VIRGIN
OLIVE OIL
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are homogenous,
about 45 to 60 seconds.
TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fi ber 0g
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