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14
Peanut Butter
So quick and easy, you’ll never buy it from the store
again. For a change, substitute walnuts or pecans for
the peanuts.
Makes
1
/
³
cup
1½ cups roasted peanuts
Pinch sea salt
Put peanuts in work bowl; pulse 10 times.
Scrape down work bowl. Process for 20 seconds;
scrape down bowl and
then process for
an additional 30 to 40 seconds
.
To make a sweeter version, add 1 teaspoon of honey
to the bowl during the final processing.
Nutritional information per serving (1 tablespoon):
Calories 100 (75% from fat) • carb. 3g • pro. 5g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 15mg
• calc. 17mg • fiber 2g
Classic Caesar Salad
An old favorite made fresh at home.
Makes 4 to 6 servings
Croutons:
2 cups crusty bread, cut into ½-inch cubes
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt
Salad and Dressing:
1 head romaine lettuce
2 ounces Parmigiano Reggiano
1 small garlic clove
3 to 4 anchovy fillets
2 tablespoons egg substitute
(may substitute 1 fresh, raw egg yolk; be
sure you use the freshest eggs possible and
from a trusted source –
or use 2 tablespoons mayonnaise)
1 teaspoon Dijon-style mustard
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
1
∕
3
cup extra virgin olive oil
1. Preheat oven to 350°F. Line baking tray with
aluminum foil. Toss bread cubes together with
olive oil, crushed garlic clove and salt. Pour onto
prepared baking tray and bake for about 10 to 12
minutes, tossing croutons once during bake time.
Croutons should be evenly golden. Remove and
reserve.
2. Clean lettuce and tear each leaf into bite-size
pieces. Dry well and reserve in large salad bowl.
3. Insert the shredding disc into the work bowl.
Shred the cheese; remove and reserve.
4. Carefully remove the shredding disc and insert
the chopping blade. Add the garlic clove and
process until finely chopped. Add anchovies,
egg substitute/yolk/mayonnaise, mustard, lemon
juice, vinegar, Worcestershire sauce and pepper
to the work bowl. Process until well blended. With
machine running, slowly pour olive oil through
the feed tube in a steady stream so that dressing
becomes emulsified.
5. Toss lettuce with reserved croutons, Parmesan
and dressing. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 256 (68% from fat) • carb. 14g • pro. 7g • fat 20g
sat. fat 4g • chol. 45mg • sod. 433mg • calc. 161mg • fiber 3g
Zucchini Spice Muffins
The shredding disc makes these muffins
a breeze to make.
Makes 6 large muffins
Nonstick cooking spray
½ cup toasted, walnuts
1 medium zucchini (about 8 ounces), trimmed
and cut to fit the feed tube of the work bowl
½ cup packed light or dark brown sugar
1 large egg, lightly beaten
¾ cup unbleached, all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon table salt
1
∕
3
cup vegetable oil
¾ teaspoon pure vanilla extract
1. Preheat oven to 375°F. Lightly coat a 6-cup regular
muffin pan with nonstick cooking spray; reserve.
2. Insert the chopping blade into the work bowl. Add
the toasted nuts and pulse until chopped. Remove
and reserve.
3. Replace the chopping blade with the shredding
disc. Shred the zucchini, and then remove to
squeeze as much of the liquid out of it as possible
(you should end up with about 2 cups of shredded
zucchini). Reserve in a large mixing bowl.
4. Add the brown sugar and egg to the shredded
zucchini; mix to fully combine. Add the remaining
ingredients and mix to just combine. Spoon evenly
into prepared muffin cups.
5. Bake in the preheated oven for about 25 minutes,
or until a cake tester inserted comes out clean.
Nutritional information per muffin:
Calories 318 (54% from fat) • carb. 33g • pro. 5g
• fat 20g • sat. fat 2g • chol. 35mg • sod. 284mg
• calc. 94mg • fiber 2g
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