morning Glory muffins
Makes 12 muffins
cooking spray
2
cups (500 ml) unbleached,
all-purpose flour
1
cup (250 ml) granulated sugar
2
teaspoons (10 ml) baking soda
2
teaspoons (10 ml) ground cinnamon
½
teaspoon (2 ml) salt
½
zucchini, about 3 ounces (85 g)
1
small Granny Smith apple, peeled,
cored, and quartered
½
cup (125 ml) raisins
½
cup (125 ml) chopped walnuts
½
cup (125 ml) shredded coconut
3
large eggs
½
cup (125 ml) unsalted butter, melted
1
teaspoon (5 ml) pure vanilla extract
Preheat oven to 375°F (190°C). Spray 12-cup
muffin pan with cooking spray.
In a large mixing bowl, sift together flour, sugar,
baking soda, cinnamon, and salt.
Insert shredding drum into Cuisinart
®
Handheld
Food Processor. Shred the zucchini and the apple
and stir into the dry ingredients. Stir in the raisins,
walnuts and coconut and reserve.
In a separate mixing bowl, whisk together eggs,
melted butter, and vanilla. Pour over dry
ingredients and mix thoroughly until mixture
becomes a thick, moist batter.
Scoop even amounts of batter (about ¼ cup
[50 ml]) into prepared muffin pan. Bake in the
middle of the oven until the muffins are a dark
golden and a cake tester comes out clean, about
20 minutes.
Nutritional information per muffin:
Calories 350 (46% from fat) • carb. 43g • pro. 5g
• fat 18g • sat. fat 11g • chol. 74mg • sod. 303mg
• calc. 28mg • fiber 3g
Potato Zucchini Frittata
Makes about 12 servings
1
tablespoon (15 ml) unsalted butter
1
small leek, washed well and
finely chopped
3
ounces (85 g) Swiss or
Cheddar cheese
1
medium potato, peeled,
about 8 ounces (227 g),
cut to fit feed tube
1
tablespoon (15 ml) olive oil
1
medium zucchini, trimmed,
about 6 ounces (170 g)
¼
teaspoon (1 ml) salt
7
large eggs
½
cup (125 ml) milk
Preheat oven to 400°F (200°C).
Place an ovenproof 12-inch (30 cm) nonstick
skillet over medium heat and add the butter. Once
butter melts, stir in the leek and reduce heat to
medium low.
While the leek is cooking, shred cheese using the
shredding drum of the Cuisinart
®
PrepExpress™
Handheld Food Processor and reserve in a
separate bowl.
Insert the slicing drum and slice the potato. Place
the potato slices in the skillet with the olive oil.
Slice the zucchini and reserve until the potatoes
begin to brown slightly, about 8 to 10 minutes.
Once potatoes have browned, add the zucchini
and the salt. Continue cooking vegetables until
they are slightly browned all over, about another
5 to 8 minutes.
Whisk together eggs and milk in a stainless bowl.
When vegetables are ready, whisk the cheese into
the egg/milk mixture and pour directly into the
skillet.
Once the eggs are set on the bottom place skillet
in preheated oven. Bake for 8 to 10 minutes until
set. To finish, broil the frittata until lightly golden
on top.
Carefully slide out onto serving platter or cutting
board and serve immediately.
Nutritional information per serving:
Calories 117 (56% from fat) • carb. 6g • pro.7g
• fat 7g • sat. fat 3g • chol. 134mg • sod. 113mg
• calc. 104mg • fiber 1g
Hash Brown Potatoes
Makes 4 to 6 servings
1
pound (500 g) russet potatoes,
peeled,
cut to fit feed tube
4
ounces (115 g) yellow onion,
cut to fit feed tube
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) fresh ground
black pepper
2
tablespoons (30 ml) unsalted butter
2
tablespoons (30 ml) olive oil
Insert the shredding drum into the Cuisinart
®
PrepExpress™ Handheld Food Processor. Shred
potatoes and onion into a large mixing bowl.
Transfer contents of bowl to a clean tea towel
which has been laid out on the counter. Over the
sink, use the tea towel to wring out as much liquid
as you can from the potatoes and onion. Transfer
ingredients back to the mixing bowl. Add salt and
pepper and mix well.
Place half of the butter and olive oil in a
12-inch (30 cm) skillet and place over medium heat
until butter begins to sizzle. Add dried potatoes
and onions to the skillet and press down into pan
with a spatula. Cook potatoes for about 7 to 8
minutes until nicely browned. Be sure not to move
potatoes until browned or they will stick to the
pan. Carefully turn potatoes over and add
remaining butter and oil. Cook for an additional 5
minutes until crisp and golden. Serve immediately.
Nutritional information per serving:
Calories 141 (53% from fat) • carb. 15g • pro. 2g
• fat 8g • sat. fat 3g • chol. 10mg • sod. 117mg
• calc. 11mg • fiber 2g
Tossed Salad
Makes 18 cups (4 L)
Vinaigrette:
1
small shallot, finely chopped
¹⁄³
cup (75 ml) balsamic vinegar
1
tablespoon (15 ml) Dijon mustard
½
teaspoon (2 ml) kosher salt
¹⁄
8
teaspoon (0.5 ml) freshly
ground pepper
1
cup (250 ml) extra virgin olive oil
Salad:
1
head romaine lettuce
1
head iceberg lettuce,
cut to fit feed tube
1
small head radicchio,
cut to fit feed tube
½
medium red onion
6
radishes, ends flat
½
small red bell pepper cut into two
1½-inch (3.8 cm) slabs (about
2 ounces [60 g])
½
small yellow bell pepper cut into
two 1½-inch (3.8 cm) slabs (about
2 ounces [60 g])
1
celery stalk, trimmed and cut to fit
feed tube vertically
1
piece zucchini, about 2 ounces
(60 g)
1
medium carrot, about 3 ounces
(85 g)
In a small bowl, whisk together the shallot,
vinegar, mustard, salt and pepper. While whisking,
slowly pour in olive oil in a steady stream until
completely mixed and emulsified, reserve.
Wash, dry and tear romaine leaves into
bite-size pieces. Place into a large bowl.
Insert slicing drum into Cuisinart
®
PrepExpress™
Handheld Food Processor. Slice iceberg lettuce,
radicchio, red onion, and radishes directly into
bowl. Slice peppers and celery directly into bowl
as well.
Replace slicing drum with shredding drum. Shred
zucchini and carrot directly into bowl.
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