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Owner's of the Cuisinart Blender Smart Stick gave it a score of 0 out of 5. Here's how the scores stacked up:
1 large garlic clove, peeled
1 jalapeño pepper (approximately
1
⁄2 ounce), cut in half,
seeds and stem removed
1 tablespoon unsalted butter
1 tablespoon flour
1
1
⁄2 cups chicken stock
3
⁄4 teaspoon kosher salt
Preheat oven to 450°F. Place peppers on a baking sheet and roast until
very dark and skin is coming away from the pepper, about 30 minutes.
Place roasted peppers in a mixing bowl and cover with plastic wrap in
order for the skins to loosen about 15 minutes.
Insert the blade assembly in the prep bowl. Place the onion, garlic,
and jalapeño in the prep bowl and pulse approximately 8 times to a
rough chop.
Peel the cooled peppers, discarding all skin, seeds, and stems. Place in
prep bowl and pulse 6 times to chop.
Place a 3
1
⁄2 quart sauté pan over medium heat and add the butter. Add the
onion, garlic and jalapeño mixture and sauté for about 4–5 minutes and
soft. Stir in chopped chiles and cook for another minute. Add flour and stir
and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce
to a simmer for about 25 minutes. Insert the blender into the saucepan,
making sure the protective guard is submerged. Blend, using an up-and-
down motion until ingredients are well combined, about 40–60 seconds,
until the sauce reaches desired consistency.
Nutritional information per 1/4 cup serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg• Fiber 1g
GARDEN VEGETABLE TOMATO SAUCE
A fresh and healthy pasta sauce that is excellent served with
whole-wheat pasta and topped with crumbled feta cheese.
Makes 4 cups
1 tablespoon olive oil
4 ounces yellow onion cut into quarters
2 garlic cloves, peeled and crushed
3
1
⁄2 ounces red pepper, cut into 1-inch pieces
3 ounces eggplant, peeled and cut into 1-inch pieces
3 ounces zucchini, cut into 1-inch pieces
3 ounces summer squash, cut into 1-inch pieces
1 small carrot, peeled and cut into 1/2-inch pieces
1
⁄
4 cup dry white wine
21
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