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16
20 seconds; scrape sides of blender jar. Add
shallot, garlic and salt. Blend for 10 seconds;
scrape sides of blender jar.
Add remaining ingredients in order listed;
blend for 10 seconds. Add reserved black
pepper; blend for 5 seconds. Transfer dressing
to a resealable container and refrigerate for 30
minutes or longer to allow flavors to develop.
Keeps for one week in the refrigerator.
Nutritional analysis per tablespoon:
Calories 58 (90% from fat) • carb. 1g • pro. 1g •
fat 6g • sat. fat 1g • chol. 1mg • sod. 74mg •
calc. 18mg • fiber 0g
JAPANESE CARROT GINGER
DRESSING
This dressing is served on the iceberg lettuce
salad that often accompanies Sushi. It is simple
to prepare at home in your Cuisinart
®
Smart Power Premier
™
600 Watt Blender.
Makes about 2 cups.
4 carrots, peeled, and cut into
1/2" slices
1 piece ginger root, about 2 inches,
peeled, cut in 1/2" pieces
1 shallot, peeled, cut in 4 pieces
1 clove garlic, peeled
1 teaspoon dry mustard
1/2 cup apple juice
1/3 cup rice vinegar
1/4 cup water
2 tablespoons mirin
(Japanese rice wine)
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
Place all ingredients in blender jar in order
listed; cover blender jar. Blend on High for
30 to 40 seconds. Serve with chopped crisp
lettuce.
Nutritional information per serving (2 tablespoons):
Calories 26 (30% from fat) • carb. 4g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 68mg •
calc. 7mg • fiber 4g
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor
to dips, dressings, or other sauces.
Makes about 3/4 cup
1 ounce Parmesan cheese,
cut in 1/2" cubes
1-2 cloves garlic, peeled
1/3 cup extra virgin olive oil
2 cups fresh basil leaves,
loosely packed *
3 tablespoons lightly toasted pine
nuts or walnuts
Place cheese cubes in blender jar; cover
blender jar. Set on Low. Use Pulse to chop the
cheese, 10 to 15 pulses. Remove and reserve
cheese. Add garlic to blender jar; cover and
Pulse to chop, 10 to 15 pulses. Add remaining
ingredients in order listed, including reserved
cheese. Cover blender jar; blend on High until
combined, about 30 to 40 seconds. Pesto may
be stored in refrigerator in an airtight container.
After placing in container, smooth over top,
and drizzle with additional olive oil to cover
surface and keep from turning dark. Stir oil in
before using.
Nutritional information per serving (1-1/2 tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g •
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg •
calc. 61mg • fiber 0g
*For Spinach Pesto: Add 1/2 teaspoon
fennel seed and 2 teaspoons dried basil when
chopping the garlic. Substitute 2 cups washed
and dried baby spinach leaves for the basil.
WASABI GINGER
SAUCE/MARINADE
Use this versatile sauce as a marinade for meats
and seafood, a dressing for salads, or a dipping
sauce for potstickers, dumplings or
Mongolian Hot Pot.
Makes about 2 cups
1/2 ounce fresh ginger, peeled, cut in
1/2" or smaller pieces
1 small shallot (1/2 ounce), peeled,
cut in 1/2" or smaller pieces
1 clove garlic, peeled
3/4 cup mirin or rice wine*
3/4 cup low-sodium soy or tamari sauce
1/4 cup seasoned rice or wine vinegar
2 tablespoons dark molasses
2 tablespoons prepared wasabi paste*
1 tablespoon brown sugar, packed
1 tablespoon Asian sesame oil
(toasted sesame oil)
2 teaspoons powdered ginger
1/2 teaspoon freshly ground
black pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; Pulse 5 times.
Scrape sides of jar; Pulse 5 times. Add
remaining ingredients in order given. Blend
for 20 seconds. Transfer to a resealable
container and let stand for 30 minutes before
using to allow flavors to develop. Unused