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CONTENTS
Breakfast
Scrambled Eggs for One.................11
Scrambled Eggs for Two .................12
Omelet with Zucchini
and Mushrooms.............................12
Soups
Creamy Sweet Potato and Parsnip
Soup with Ginger...........................13
Chipotle Tomato Soup.....................13
Entrees
Scallops Provençal..........................14
Spicy Cajun BBQ Shrimp................14
Salmon with Julienned Vegetables..15
Pesto Chicken Salad.......................15
Vegetables/Side Dishes
Maple Glazed Acorn Squash ..........16
Artichokes with Tangy Lemon Herb
Sauce.............................................16
Honey Ginger Glazed Baby Carrots 17
Green Beans with Mushrooms and
Toasted Almonds...........................17
Smashed Potatoes and Cauliflower
with Garlic......................................18
Broccoli and Cheddar
Stuffed Potatoes............................18
Potato Salad ...................................19
Risotto with Peas ............................19
Israeli Couscous Pilaf with
Cranberries, Golden Raisins
and Pine Nuts................................20
Sauces
Simple Hollandaise..........................20
Cheddar Cheese Sauce ..................21
Misc.
Strawberry Pomegranate Jam.........21
Applesauce......................................22
Lemon Curd.....................................22
Desserts
Chocolate Mousse ..........................22
Cranberry Poached Pears...............23
Creamy Rice Pudding with Raisins.23
RECIPES
Scrambled Eggs for One
Since the eggs will not stick to the micro-
waveable measuring cup, you can elimi-
nate the butter – though it is quite tasty.
½ tablespoon unsalted butter,
optional
2 large eggs
1 tablespoon water
kosher salt, to taste
freshly ground pepper, to taste
Place butter (if using) in a 2-cup glass measur-
ing cup and place in the Cuisinart
®
Compact
Microwave and microwave for 20 seconds on
high (PL 10) to melt the butter. Let cool one
minute. Break eggs into the cup, add water, and
beat to blend with a fork or small whisk.
Microwave, uncovered on high for 30 seconds.
Stir vigorously to break up solids into curds.
Microwave, uncovered on high for 30 seconds,
until creamy and firm, but still moist. Stir to
reach preferred consistency, remembering that
eggs will continue to cook even after the micro-
wave has stopped – resist the urge to cook lon-
ger; they will be at a safe temperature at 165°F.
If dryer eggs are preferred, cook an additional
10 to 15 seconds after second stirring. Season
to taste with salt and freshly ground pepper and
serve hot.
Nutritional information per serving
(made without butter):
Calories 149 (62% from fat) • carb. 1g • pro. 12g
• fat 10g • sat. fat 3g • chol. 425mg • sod. 121mg
• calc. 49mg • fiber 0g