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Jalapeño Jack Wafers
These savoury wafers just melt in your mouth.
Preparation: 15–20 minutes,
plus 30 minutes resting time and 30 minutes baking and cooling
Makes 48 wafers
8 ounces (230 g) Monterey Jack
1 small fresh jalapeño, seeded
4 tablespoons (60 ml) unsalted butter
1 teaspoon (5 ml) fresh cilantro
¼ small onion, peeled and cut into 1-inch
(2.5 cm) pieces
1 cup (250 ml) unbleached all-purpose flour
Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure; reserve.
Remove shredding disc and insert metal blade. Add jalapeño and onion; process until coarsely
chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, butter and cilantro. Process
until well blended and the mixture forms a ball, about 20 seconds. Scrape work bowl. Add flour and
process until dough forms a ball, about 10 to 15 seconds.
Turn dough out onto plastic wrap and shape into a log approximately 12 inches (30 cm) long. Wrap in
plastic wrap and chill for 30 minutes before using. May be made ahead to this point and refrigerated up
to 3 days before using.
Preheat oven to 350°F (180°C). Slice logs into ¼-inch (0.6 cm) pieces. Arrange on ungreased baking
sheet. Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack before
serving.
Nutritional information per wafer:
Calories 47 (57% from fat) • carb. 3mg • pro. 2g
• fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g
Soups
2
garlic cloves, peeled
2
medium onions, peeled, cut into
1-inch (2.5 cm) pieces
3
medium red bell peppers , seeded, trimmed
and cut into 1-inch (2.5 cm) pieces
3
ears fresh corn
1
tablespoon (15 ml) olive oil
1½ teaspoons (7 ml) dried thyme
4
tablespoons (60 ml) dry white rice
4½ cups (1.125 L) low salt, nonfat chicken or
vegetable stock
1
jar [12 ounces (340 g)] roasted red
peppers, drained
1
teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
3–5 drops hot sauce, to taste
Insert the metal blade. With the machine running, drop the garlic down the small feed tube and process
until finely chopped, about 5 seconds. Scrape the work bowl. Add the onions; pulse to chop, 15 times.
Remove and reserve. Use the pulse to chop the red bell pepper, 10 to 15 times. Remove and reserve.
Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs. Reserve the cobs.
Heat the oil in a 6-quart (1.1 L) stockpot over medium heat. Add the chopped onions, garlic, and red
bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn, cobs,
thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted peppers; raise the
heat and bring to a boil. Reduce heat, cover loosely and simmer for 20 minutes.
Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the cooking liquid.
Insert the metal blade. Process the solids for 4 minutes to purée, stopping the machine two or three
times to scrape the work bowl. Add the purée into the reserved cooking liquid and stir to combine. Add
salt and pepper; stir well to combine. Season with hot sauce and chill before serving.
Note: This soup may also be served hot.
Nutritional information per serving:
Calories 98 (18% from fat) • carb. 17g • pro. 3g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g
Chilled Roasted Red
Bell Pepper & Corn Soup
Low in fat and calories, this soup is very refreshing on a hot summer day.
Makes eight 7-ounce (200 g) servings
Preparation: 30–35 minutes, plus chilling time
