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15
BASIC VINAIGRETTE
To create your own signature vinaigrette, mix and match your choice of vinegar, mustard and
oil using the chart below.
PLACE vinegar and mustard in the Mini Chopper bowl. Process a few seconds to
combine.
ADD oil; process until blended.
STORE in refrigerator up to 4 days.
Makes: 1 cup
RECIPES
BASIC PIZZA CRUST FOR FOOD PROCESSOR
1 pkg. active dry yeast
1 tsp. sugar
2
⁄3 cup warm water
1
2
⁄3 cups all-purpose flour
1 tsp. salt
12 tsp. vegetable oil
STIR yeast and sugar into warm water; let stand until foamy, about 10 min.
ADD flour and salt to food processor and with processor running, pour yeast mixture
through feed tube and process 45 seconds or until dough pulls away from sides of
bowl. Add oil through feed tube and run an additional minute.
Note: If dough sticks to sides of bowl, add more flour 1 Tbsp. at a time and process 10
seconds after each addition.
ROLL dough out onto a floured surface to make one (14 inch) or two (9 inch) circles.
Rotate and turn dough often and use enough flour so dough does not stick.
OIL baking pans and sprinkle with cornmeal. Loosely fold pizza dough in half and then
half again to transfer to pizza pan placing the point of the dough in the center of the pan.
Unfold dough and press from the center outward folding edges under to create a rim.
TOP crust with sauce, cheese and your choice of meat and vegetables.
PIE CRUST
1 cup flour
1
⁄2 tsp. salt
2-3 Tbsp. ice water
4 Tbsp. (
1
⁄2 stick) cold butter, cut in pieces
PLACE flour, salt and butter into food processor with S Blade.
PULSE 10-20 seconds or until mixture forms pea size crumbs. With food processor running,
add water, 1 Tbsp. at a time through the feed chute until dough starts to form a ball.
REMOVE dough from bowl and form into a ball, then press into a disk shape.
WRAP in plastic wrap; chill at least 1 hour before rolling.
BANANA & PINEAPPLE SMOOTHIE
1
⁄4 cup orange juice
1
⁄2 banana, cut into 1 inch pieces
1
⁄2 cup fresh pineapple chunks
1
⁄4 cup nonfat plain Greek yogurt
PLACE all ingredients in mixing container. Insert immersion blender making sure the
protective guard is submerged. Blend, using up and down motions 30-35 seconds or
until ingredients are well mixed.
Vinegar (
1
⁄4 cup) Mustard (2 tsp) Oil (
2
⁄3 cup)
Red wine vinegar Dijon mustard Olive oil
White wine vinegar Honey dijon mustard Grapeseed oil
Balsamic vinegar Coarse grain mustard Safflower oil
Apple cider vinegar
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