Votes - 5, Average rating: 3.6
(
)
)
|
manual abstract
To serve: Cut quesadillas into quarters and serve with guacamole and sour cream. Note: The flavor of the caramelized onions is well-worth the time it takes to prepare them. Nutritional information per . quesadilla: Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g | sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g APPETIZERS 29 GAZPACHO This delicious soup is perfect all summer long 2 pounds ripe tomatoes on the vine, cut into 1-inch pieces, divided 12 ounces enGlish cucumber, cut into 1-inch pieces, divided 2 yellow peppers, cut into 1-inch pieces, divided 1 larGe red onion, cut into 1-inch pieces, divided 4 cups Grape tomatoes 3 Garlic cloves 1 jalapeno pepper, seeded and cut into 1-inch pieces . cup fresh cilantro . teaspoon paprika ./. cup sherry vineGar 2 slices white bread 1 teaspoon Ground cumin 2 teaspoons kosher salt 1 teaspoon freshly Ground black pepper . tablespoon Granulated suGar ./. cup extra virGin olive oil makes 8 cups Approximate preparation time: 10 to 15 minutes Reserve 1 cup of the tomatoes, . of the cucumbers, . of the yellow peppers, and . of the red onion. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the remaining tomatoes, cucumber, yellow pepper, onion, grape tomatoes, garlic, jalapeno, and cilantro to the work bowl. Pulse to chop, about 25 pulses. Add the paprika, sherry vinegar, bread, cumin, salt, pepper and sugar. Process ingredients for 2 minutes; add the olive oil during the last 10 seconds through the small feed tube. Remove the soup base and place through a fine mesh strainer to strain; continue to press juice through the strainer, using a spatula or the bottom of a ladle, until the mixture is very dry. Pulse reserved vegetables 6 to 8 times to roughly chop. Add chopped vegetables to the strained broth. Taste and adjust seasonings accordingly; serve. Nutritional information per serving (1 cup): Calories 172 (64% from fat) | carb. 14g | pro. 2g | fat 13g | sat. fat 2g | chol. 0mg | sod. 407mg | calc. 31mg | fiber 2g 30 SOUPS LIGHTENED BROCCOLI AND POTATO SOUP This soup is a delicious and healthy substitute for other cream soups 4 ounces cheddar 2 Garlic cloves 1 small onion, cut into 1-inch pieces 2 tablespoons extra virGin olive oil . tablespoon sea or kosher salt, divided 1 teaspoon freshly Ground black pepper, divided 1 pound potatoes 2 pounds broccoli, stems peeled and florets separated 2. cups sherry 1 quart veGetable stock . teaspoon lemon zest makes about 10 cups Approximate preparation time: 25 to 30 minutes Insert the reversible shredding disc assembly on the medium shredding side into the medium work bowl of the Cuisinart® Food Processor and shred the cheese. Remove work bowl and reserve. Insert the large metal chopping blade into the large work bowl. With the machine running, drop the garlic cloves through the small feed tube to finely chop. Add the onion to the work bowl and pulse to chop, about 10 pulses. Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Saute until softened, about 8 to 10 minutes. While vegetables are cooking, insert the adjustable slicing disc assembly, adjusted to the 4mm setting, into the large work bowl. Slice the potatoes and the broccoli stems. Raise the heat to medium and add the potatoes, broccoli stems and a pinch each of the salt and pepper; saute 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost evaporated. Add the stock and bring to a boil. Reduce heat to medium-low and stir in the florets, lemon zest, . cup of Cheddar, and remaining salt and pepper. Simmer until vegetables are tender. Strain the soup, reserving the liquid. Place the solids into the large work bowl with the large metal chopping blade and puree until completely smooth, about 1 minute. With the machine running, add reserved liquid through the feed tube until desired consistency is achieved. Add remaining Cheddar. Taste and adjust seasoning accordingly. TIP: This soup is very thick, so add more stock if a thinner consistency is desired. Nutritional information per serving (1 cup): Calories 140 (39% from fat) | carb. 17g | pro. 5g | fat 7g | sat. fat 2g | chol. 5mg | sod. 680mg | calc. 71mg | fiber 4g SOUPS 31 TOmATO SOUP The ultimate comfort soup, our recipe takes it to the next level with its smoky bacon flavor 8 ounces thick-cut bacon, cut into small dice 6 ounces Grape tomatoes 1 medium onion, cut into 1-inch pieces 2 medium carrots, cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces 3 tablespoons unbleached, all-purpose flour 1. teaspoons dried basil . teaspoon dried marjoram 5 cups whole plum tomatoes in puree (from about 1. 28-ounce cans) 3 whole sun-dried tomatoes pinch bakinG soda 3. cups veGetable stock 1. teaspoons kosher salt . teaspoon freshly Ground black pepper makes about 8 cups Approximate preparation time: 30 minutes plus 20 minutes to simmer Put bacon into a 6-quart...