Stimmen - 2, Durchschnittliche Bewertung: 4.5
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Anleitung Zusammenfassung
Add the reserved tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary, and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5 times. Allow to rest for 30 minutes before using for the flavors to blend. Transfer to a glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks in the refrigerator. Nutritional information per tablespoon: Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g • chol. 1mg • sod. 95mg • calc. 23mg • fi ber 1g Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1. cups tomato sauce for pizza 1 small onion (4 ounces), cut into 1-inch pieces 4 garlic cloves . teaspoon dried oregano 1 teaspoon extra virgin olive oil 1 can (28 ounces) plum tomatoes, with juices 2 sprigs fresh basil (10-12 large leaves) 3 tablespoons dry white wine or vermouth . teaspoon kosher salt . teaspoon freshly ground black pepper . to . teaspoon crushed red pepper fl akes (optional, to taste, for a spicier sauce) Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil over medium heat in a 2.-quart saucepan; add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring to the boil, then reduce the heat to low, cover loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using. Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. The sauce freezes well. Nutritional information per half-cup, tomato sauce: Calories 50 (15 % from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 482mg • calc. 31mg • fi ber 1g Nutritional information per quarter-cup, reduced for pizza sauce: Calories 25 (15% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 241mg • calc. 16mg • fi ber 1g Roasted Red Pepper Sauce A simple, flavorful, and healthy sauce to complement chicken, seafood, and vegetables. Makes 1. cup cooking spray 4 large red peppers, about 2-2. pounds 3 garlic cloves 1 medium onion, cut evenly into eight pieces 1 teaspoon extra virgin olive oil . cup dry white wine . cup low-sodium chicken broth . teaspoon kosher salt . teaspoon freshly ground black pepper . teaspoon fresh lemon juice Preheat oven to 400°F. Coat a baking sheet lightly with cooking spray and place red peppers on sheet. Roast peppers in the oven for about 1 hour, turning the peppers halfway through the roasting time. The skins of the peppers should be evenly browned. Place peppers in a bowl and cover the bowl tightly with plastic wrap. Reserve to cool, at least one hour. Once peppers are completely cool, remove and discard all skins and seeds. Roughly chop the peppers. Once peppers are chopped, insert the metal blade to the food processor. With the machine running, drop the garlic through the feed tube to finely chop. Add the onions to the work bowl and pulse to evenly chop, about 10 pulses. Place a saute pan over medium heat and add the olive oil. When the olive oil is hot, add the chopped onions and garlic. Sweat vegetables until they are soft, about 5 minutes. Stir in the chopped peppers until heated through. Add the wine and bring to a simmer and reduce by half. Add the chicken broth, salt and pepper. Allow sauce to simmer for about 5 minutes. Transfer contents of pan to work bowl. Process until sauce is homogenous. Remove sauce from work bowl and add the lemon juice. Taste and adjust seasoning if necessary. Nutritional information per tablespoon: Calories 12 (17% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 35mg • calc. 3mg • fi ber 1g Chocolate Sauce with Variations This Cuisinart version replaces cream with skim milk, cutting the fat nearly in half. Makes 1. cups 6 ounces good quality bittersweet or semisweet chocolate (Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces 4 ounces good quality milk chocolate (Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces 2 tablespoons superfine or bar sugar (optional) . cup skim milk, heated until it is just bubbling around the edges 1 teaspoon pure vanilla extract Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine running, p...