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1 tablespoon fresh cilantro,
roughly chopped
½ teaspoon kosher salt
Place garlic, shallot, ginger, and chile in the blender jar. Select Chop,
then pulse 3–4 times to roughly chop. Add remaining ingredients.
Select Liquefy and blend for 20–30 seconds until smooth and thick.
**Note: If you use the marinade as a sauce after it has been used on
raw seafood or chicken, bring it to a boil for 5 minutes in a saucepan
first.
Nutritional information per serving (¼ cup):
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g
Cholesterol-Free Mayonnaise
The safest mayonnaise made at home is made with an egg substitute
or liquid pasteurized egg product. Made with an egg substitute, it has
the added advantage of being cholesterol-free.
Makes about ¾ cup
½ cup liquid egg substitute
or pasteurized liquid egg product
2 tablespoons wine vinegar
1 tablespoon extra virgin olive oil (mild in flavor)
1 teaspoon dry mustard
1
⁄
8
teaspoon ground white pepper
1
⁄
8
teaspoon kosher salt
2
⁄
3
cup flavorless vegetable oil
Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in
the blender jar. Cover blender jar. Select Purée and blend for about 5
seconds. With blender running, remove the measured pour lid, and add
the vegetable oil in a slow steady stream, taking about 30–40 seconds
to add the oil, holding the measured pour lid loosely over the opening
to prevent spatter. The mayonnaise will thicken and emulsify as the oil
is added, about 30–40 seconds. Turn blender off. Mayonnaise may be
used immediately or placed in an airtight, covered container and
refrigerated. Mayonnaise will thicken further when refrigerated.
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g
• sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g
DESSERTS & SWEET SAUCES
Cookie Crust Pumpkin Pie
This traditional holiday favorite is made with a cookie crumb crust
for a crunchy change.
Makes 12 servings
Crust:
2
⁄
3
cup pecan halves
45 vanilla wafers (may use
reduced-fat wafers)
1
⁄
3
cup unsalted butter, melted
Pumpkin Filling:
2 large eggs
½ cup brown sugar
1 can (12-ounce) evaporated fat free milk
1 can (15–16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
1 tablespoon cornstarch
¼ cup molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover. Select Chop and pulse 8–10
times to chop finely. Remove and transfer to a 10-inch deep-dish pie
plate. Place 15 cookies in the blender jar; cover. Select Liquefy and
pulse 5 times to chop the cookies, then blend for 10 seconds to
pulverize; add the cookie crumbs to the nuts in the pie plate and repeat
with the remaining cookies. Stir the nuts and cookies with a fork to
blend; add the melted butter and stir to combine. Press the cookie/nut
mixture evenly onto the sides and bottom of the pie plate. Bake in the
preheated 375°F oven for 5 minutes. Remove and let cool on a rack
while continuing. Lower the oven temperature to 350°F.
Place the eggs and remaining ingredients in the blender jar in the order
listed; cover the blender jar. Select Chop and blend until smooth, about
10–15 seconds. Pour the pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F oven for 55–60 minutes. Center of
the pie may appear slightly jiggly – it will continue to set as the pie