INsTRUCTION aNd
ReCIpe BOOKLeT
spice and Nut grinder
sg-10
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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SAVE THESE INSTRUCTIONS
NOTICe
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do not modify the plug in any
way.
1
3
4
6
1. Activation Lid
4. Grinder Base
2. Stainless Steel
Blades (not shown)
5. Storage Lid
(not shown)
3. Stainless Steel
Removable Bowl
6. Cord Storage
3
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OpeRaTINg INsTRUCTIONs
1. Plug cord into outlet.
ꢀ. Remove lid from base of grinder.
3. Fill stainless steel bowl with desired ingredients. Please refer to Grinding
Suggestions below for maximum capacities.
4. Make sure the grinding bowl is in the locked position.
please note: A safety feature of this grinder prevents it from operating
unless the lid is in place.
5. Place the lid on the grinder base. Push the lid down and hold to begin
the grinding.
6. Grind until desired consistency is achieved. To stop grinding, release
pressure from the lid.
7. Remove plug from outlet.
8. To store unused spices, remove grinding bowl and cover with storage lid.
gRINdINg sUggesTIONs
This grinder is designed for dry spices, nuts, seeds, and more!
The list is endless - but here's a taste of what ingredients this unit
is great for and our suggested grinding times:
Spice/Nut
Time/Comments
Black Peppercorns 1 tablespoon
Process for 10 seconds
Pulse 15 times, then
process for 10 seconds
Nutmeg 1 whole nutmeg
Pulse 3 times, then
process for 45 seconds
Whole Cinnamon Sticks 2, halved
Whole Cloves 1 tablespoon
Process for 25 seconds
Process for 30 seconds
Process for 10 seconds
Pulse to roughly chop
Anise or Fennel Seeds 1 tablespoon
Flax or Sesame Seeds 2 tablespoons
Nuts (to achieve chopped nuts) ¼ cup
Pulse 15 times, then
process for 10 seconds
Nuts (to achieve a nut flour) ¼ cup
Note: Maximum capacity for spices is ½ cup.
Maximum capacity for nuts is ½ cup (with the exception of almonds–
maximum capacity is ¼ cup.)
4
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CLeaNINg/sTORage INsTRUCTIONs
1. Be sure that grinder's electric plug has been removed from outlet.
ꢀ. All removable parts are dishwasher safe on the top rack. Do not
put parts on bottom shelf. Never immerse the grinder base unit
in water or other liquid.
3. Store excess cord by pushing a section at a time into the cord storage
area in the base of the unit.
4. Clean base with wet cloth.
FOR HOUSEHOLD USE ONLY
LImITed 18-mONTH WaRRaNTy
This warranty is available to consumers only. You are a consumer if you own
a Cuisinart® Spice and Nut Grinder that was purchased at retail for personal,
family or household use. Except as otherwise required under applicable law,
this warranty is not available to retailers or other commercial purchasers or
owners.
We warrant that your Cuisinart® Spice and Nut Grinder will be free of defects
in materials and workmanship under normal home use for 18 months from the
date of original purchase.
We suggest you complete and return the enclosed product registration card
promptly to facilitate verification of the date of original purchase. However,
return of the product registration card does not eliminate the need for the con-
sumer to maintain the original proof of purchase in order to obtain the warranty
benefits. In the event that you do not have proof of purchase date, the purchase
date for purposes of this warranty will be the date of manufacture.
If your Cuisinart® Spice and Nut Grinder should prove to be defective within
the warranty period, we will repair it, or if we think necessary, replace it. To
obtain warranty service, simply call our toll-free number 1-800-7ꢀ6-0190 for
additional information from our Customer Service Representatives, or send the
defective product to Customer Service at Cuisinart, 150 Milford Road, East
Windsor, NJ 085ꢀ0.
To facilitate the speed and accuracy of your return, please enclose $10.00 for
shipping and handling of the product.
Please pay by check or money order (California residents need only supply
proof of purchase and should call 1-800-7ꢀ6-0190 for shipping instructions).
NOTE: For added protection and secure handling of any Cuisinart® product
that is being returned, we recommend you use a traceable, insured delivery ser-
vice. Cuisinart cannot be held responsible for in-transit damage or for packages
that are not delivered to us. Lost and/or damaged products are not covered
under warranty. Please be sure to include your return address, daytime phone
number, description of the product defect, product model number (located on
bottom of product), original date of purchase, and any other information perti-
nent to the product’s return.
5
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Your Cuisinart® Spice and Nut Grinder has been manufactured to the strictest
specifications and has been designed for use with the authorized accessories
and replacement parts.
This warranty expressly excludes any defects or damages caused by acces-
sories, replacement parts, or repair service other than those that have been
authorized by Cuisinart.
This warranty does not cover any damage caused by accident, misuse, ship-
ment or other ordinary household use.
This warranty excludes all incidental or consequential damages. Some states
do not allow the exclusion or limitation of these damages, so they may not
apply to you.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty Service, California residents have
the option of returning a nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells Cuisinart products of the
same type.
The retail store shall then, at its discretion, either repair the product, refer the
consumer to an independent repair facility, replace the product, or refund the
purchase price less the amount directly attributable to the consumer’s prior
usage of the product. If the above two options do not result in the appropriate
relief to the consumer, the consumer may then take the product to an inde-
pendent repair facility if service or repair can be economically accomplished.
Cuisinart and not the consumer will be responsible for the reasonable cost of
such service, repair, replacement, or refund for nonconforming products under
warranty.
California residents may also, according to their preference, return nonconform-
ing products directly to Cuisinart for repair, or if necessary, replacement, by call-
ing our Consumer Service Center toll-free at 1-800-7ꢀ6-0190.
Cuisinart will be responsible for the cost of the repair, replacement, and ship-
ping and handling for such products under warranty.
BEFORE RETURNING YOUR CUISINART® PRODUCT
If you are experiencing problems with your Cuisinart® product, we suggest that
you call our Cuisinart® Service Center at 1-800-7ꢀ6-0190 before returning the
product serviced. If servicing is needed, a Representative can confirm whether
the product is under warranty and direct you to the nearest service location.
Important: If the nonconforming product is to be serviced by someone other
than Cuisnart’s Authorized Service Center, please remind the servicer to call
our Consumer Service Center at 1-800-7ꢀ6-0190 to ensure that the problem
is properly diagnosed, the product is serviced with the correct parts, and the
product is still under warranty.
6
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ReCIpes
Spiced Mixed Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Tahini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Tahini Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Hummus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Pad Thai Noodles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Peanut Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Vegetable Summer Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Pistachio Crusted Rack of Lamb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1ꢀ
Crab and Seafood Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1ꢀ
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Five Spice Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Five Spice Stir Fry with Tofu, Broccoli and Eggplant . . . . . . . . . . . . . . . . . . . . 14
Red Chile Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Red Chile Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Curry Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Chicken Curry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Spiced Pecan Pie Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
spiced mixed Nuts
You may substitute your favorite nuts and spices
for the ones we have suggested.
Makes about 4 cups
1
2
whole cinnamon stick
star anise pods
1
whole nutmeg
¼
1½
1
teaspoon whole cloves
cups pecans
cup almonds
1½
cups walnuts
1
⁄
3
cup light brown sugar
teaspoons table salt
pinch cayenne pepper
large egg white, lightly beaten
1¼
1
Preheat oven to 3ꢀ5°F. Line a rimmed baking pan with parchment paper; reserve.
Place the cinnamon, star anise, nutmeg and cloves in the bowl of the Cuisinart® Spice & Nut
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds.
Place the nuts, sugar, spices, salt and cayenne in a large bowl; toss to combine. Add the egg
white and mix until completely combined. Spread the nut mixture evenly on the prepared pan
and place in the preheated oven. Bake, tossing every 10 minutes, for about 30 to 35 minutes.
Nutritional information per serving (¼ cup):
Calories 200 (74% from fat) • carb. 9g • pro. 5g • fat 17g
sat. fat 2g • chol. 0mg • sod. 190mg • calc. 49mg • fiber 3g
7
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Chai
While this tea is best prepared with half-and-half,
reduced fat or soy milk may be substituted.
Makes about four 8-ounce servings
1
¾
2
teaspoon whole black peppercorns
teaspoon whole cloves
whole cinnamon sticks
1
star anise pod
5
cups half-and-half
1
cup water
1
1
¼
6
3
teaspoon pure vanilla extract
1½-inch piece of fresh ginger, peeled
teaspoon orange zest
black tea bags (darjeeling or Ceylon is recommended)
tablespoons honey
Place the peppercorns, cloves, cinnamon sticks and star anise in the bowl of the Cuisinart®
Spice & Nut Grinder. Pulse ꢀ to 3 times, and then process until finely ground, about 30
seconds. Reserve.
In a medium saucepan set over medium-low heat, bring the half-and-half, water and vanilla to
a boil. Once the mixture comes to a boil, stir in the reserved spices, ginger and orange zest.
Let the mixture simmer 10 to 15 minutes. Add the tea and let simmer 4 to 6 minutes.
Strain mixture and stir in honey. Serve in individual mugs.
Nutritional information per serving:
Calories 480 (67% from fat) • carb. 29g • pro. 9g • fat 35g
sat. fat 22g • chol. 110mg • sod. 130mg • calc. 356mg • fiber 2g
Tahini
A vital ingredient to hummus, this sesame paste is very versatile
and can be used as a base in salad dressings or sauces.
1⁄3
Makes about cup
½
2
cup sesame seeds, toasted and cooled
tablespoons extra virgin olive oil
pinch sea salt
Place the sesame seeds in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 6 to 8 times,
until finely ground. Add the olive oil and salt and process 30 to 40 seconds, or until a paste
forms.
Store the tahini in an airtight container in the refrigerator for up to 3 months.
Nutritional information per serving (1 tablespoon):
Calories 100 (83% from fat) • carb. 3g • pro. 2g • fat 10g
sat. fat 2g • chol. 0mg • sod. 30mg • calc. 14mg • fiber 2g
8
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Tahini Vinaigrette
This recipe may be easily modified by using
a different flavor oil or vinegar.
Makes about ½ cup
3
1
2
1
garlic cloves
tablespoon balsamic vinegar
tablespoons tahini (see previous recipe)
tablespoon fresh lemon juice
teaspoon sea salt
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil
¼
1
⁄
8
3
Place garlic in the work bowl of a Cuisinart® Mini Chopper or Food Processor; pulse on chop
5 times. Scrape the work bowl. Add the vinegar, tahini, lemon juice, salt and pepper. Process
until smooth, about 5 seconds. With the machine running, add the oil slowly, in a steady
stream, through one of the holes in the recessed area of the lid or the feed tube. After all the
oil has been added, process for an additional 10 seconds. Taste and adjust seasonings as
needed.
Nutritional information per serving (1 tablespoon):
Calories 70 (89% from fat) • carb. 1g • pro. 1g • fat 8g
sat. fat 1g • chol. 0mg • sod. 80mg • calc. 6mg • fiber 0g
Hummus
Makes about ꢀ cups
1
garlic clove
1
3
can (19 ounces) chickpeas (about 2 cups)
tablespoons tahini (page 8)
¼
2
¼
teaspoon ground cumin
tablespoons fresh lemon juice (about ½ medium lemon)
teaspoon sea salt
¼
teaspoon freshly ground black pepper
teaspoon cayenne, or to taste
to ½ cup extra virgin olive oil
1
⁄
8
1
⁄
3
Place the garlic in a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse
until finely chopped. Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper and
cayenne. Process until smooth. With the machine running, add the olive oil, through the feed
tube, in a steady stream and process until the mixture is smooth and creamy.
Nutritional information per serving (¼ cup):
Calories 150 (60% from fat) • carb. 12g • pro. 4g • fat 10g
sat. fat 2g • chol. 0mg • sod. 75mg • calc. 24mg • fiber 3g
9
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pad Thai Noodles
Makes four servings
¾
8
3
¼
1
2
cup unsalted peanuts, divided
ounces rice noodles
tablespoons ketchup
cup fish sauce
tablespoon granulated sugar
tablespoons fresh lime or lemon juice, divided
tablespoon white vinegar
1
¼
2
teaspoon freshly ground black pepper
tablespoons vegetable oil
2
large eggs, lightly beaten
2
2
garlic cloves, finely chopped
shallots, finely chopped
2
cups bean sprouts
¾
cup chopped fresh cilantro
Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder. In very short bursts,
pulse until the peanuts are roughly chopped. Reserve. Please note: grind only ½ cup of
peanuts at a time.
Bring a stockpot with 4 quarts of water to a boil. Add the rice noodles and turn off the heat.
Let noodles sit about 5 minutes; drain and reserve.
In a small bowl, whisk the ketchup, fish sauce, sugar, 1½ tablespoons of the lime/lemon juice,
vinegar and black pepper until completely combined. Reserve.
Heat a large sauté pan over medium-high heat; add oil. Once oil is hot and shimmering, add
the eggs and scramble. Add the garlic and shallots; sauté until softened and fragrant. Add the
cooked noodles; stir fry about 1 minute to mix with the egg and vegetables. Add the reserved
sauce and cook an additional ꢀ to 3 minutes, until well combined.
Add ½ cup of the peanuts and the bean sprouts and mix until combined. Turn off the heat and
transfer to a large shallow bowl or platter. Add the remaining peanuts, lime/lemon juice and
the cilantro.
Serve immediately.
Nutritional information per serving (2 cups):
Calories 420 (30% from fat) • carb. 63g • pro. 13g • fat 14g
sat. fat 3g • chol. 105mg • sod. 1380mg • calc. 74mg • fiber 3g
peanut dipping sauce
A classic accompaniment to summer rolls (see following recipe),
this sauce can also be used with noodles or on chicken.
Makes about 1 cup
½
¼
1
cup unsalted peanuts, toasted
cup cream of coconut
garlic clove
½
¼
1
teaspoon red chili paste
teaspoon fish sauce
tablespoon soy sauce
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½
½
½
teaspoon hoisin sauce
tablespoon fresh lime juice
cup water
Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 15 times, then
process for 10 seconds, or until finely ground.
Place the remaining ingredients in a medium saucepan set over medium low heat; whisk
to combine. Stir in the ground peanuts. Bring mixture to a simmer; let cook until sauce has
thickened, about ꢀ0 to 30 minutes.
Serve at room temperature.
Nutritional information per serving (2 tablespoons):
Calories 80 (70% from fat) • carb. 4g • pro. 3g • fat 6g
sat. fat 2g • chol. 0mg • sod. 290mg • calc. 7mg • fiber 1g
Vegetable summer Rolls
Makes eight servings
7 to 8 ounces firm tofu (about 1¼ cups), cut into 1-inch pieces
2
1
8
4
tablespoons soy sauce
tablespoon sesame oil
eight-inch rice paper rounds
leaves lettuce (butter or Boston variety works best), halved
cup chopped fresh cilantro
1
⁄
3
1
3
large carrot, cut into 2-inch thin slices (julienne)
scallions, thinly sliced
24
½
fresh basil leaves
ounce fresh ginger, cut into 2-inch thin slices (julienne)
Marinate the tofu with the soy sauce and sesame oil for about 10 minutes.
While tofu is marinating, heat a large sauté pan over medium-high heat. Sauté the tofu in the
hot pan for about 30 seconds per side. Reserve.
In a shallow baking pan, soak rice paper in hot water to cover until softened, about 30
seconds per paper.
Carefully lay the soaked rice paper on a plate. Arrange one half of the lettuce on the paper,
leaving a 1-inch border along the edge. Top the lettuce with one-eighth of the tofu, cilantro,
carrots, scallions, basil and ginger. Fold the corners of the long side over the filling and, rolling
away from you, roll up the filling in the wrapper, sealing the roll, using some water if necessary.
Repeat with remaining rice paper and fillings.
Serve with peanut dipping sauce (see previous recipe).
Note: If you wish to make spring rolls instead of summer rolls, use egg roll wrappers. Fill and
wrap in the same fashion as the summer rolls, but instead fry in 1½ cups of vegetable oil
heated to 350°F in a large sauté pan – about 15 seconds per side of egg roll.
Nutritional information per serving (based on 1 summer roll):
Calories 90 (15% from fat) • carb. 14g • pro. 5g • fat 2g
sat. fat 0g • chol. 5mg • sod. 150mg • calc. 51mg • fiber 1g
11
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pistachio Crusted Rack of Lamb
This delicious lamb is perfect for a special occasion.
Hazelnuts work just as well as pistachios.
Makes ꢀ servings
½
2
2
cup shelled pistachios, roasted and salted
garlic cloves, peeled and crushed
thyme sprigs
2
1
¼
¼
½
tablespoons plus 1 teaspoon olive oil
lamb rack, approximately 1.5 pounds, frenched*
teaspoon kosher salt
teaspoon freshly ground pepper
teaspoon dijon style mustard
Place pistachios in the bowl of the Cuisinart® Spice & Nut Grinder. Chop the nuts by pulsing
until roughly chopped. Remove chopped nuts and reserve on a plate.
In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and ꢀ tablespoons
of olive oil. Place lamb in the bowl. Liberally rub the lamb with the oil and sprinkle it all over
with the salt and pepper. Let stand for about 30 minutes.
Preheat oven to 400°F.
Place a skillet over medium high heat and add the remaining olive oil. When oil is hot and just
about smoking, add the lamb. Brown both sides of the lamb well, about 5 minutes per side. If
oil begins to smoke, reduce the heat slightly.
Once lamb is well browned, rub the meat with the mustard. Roll both sides of the meat in
the reserved chopped nuts to create a crust. Transfer rack to a baking sheet and place in
preheated oven. Roast lamb for about 1ꢀ to 15 minutes. Lamb is medium rare when an
instant-read thermometer reads 130°F.
Allow lamb to rest out of the oven for 10 minutes before cutting.
To serve, cut individual chops by using a sharp knife to cut between each rib.
*Any butcher can trim the lamb this way.
Nutritional information per serving:
Calories 320 (77% from fat) • carb. 10g • pro. 10g • fat 28g
sat. fat 6g • chol. 15mg • sod. 440mg • calc. 46mg • fiber 3g
Crab and seafood seasoning
This seasoning can be very versatile – perfect in crab cakes
but also a great seasoning for poultry and French fries!
Makes about ¼ cup
1
tablespoon celery seed
1
½
4
tablespoon black peppercorns
teaspoon mustard seeds
whole cardamom pods, hulled, casings discarded
bay leaves, torn into 3 to 4 pieces
4
1ꢀ
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½
teaspoon kosher salt
teaspoon ground ginger
teaspoon paprika
1
⁄
8
½
3 to 4 whole cloves
Place all spices in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 5 times and then
process until finely ground, about ꢀ0 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Crab Cakes
Makes about eight crab cakes
16
1
ounces lump crab meat
teaspoon extra virgin olive oil
1
1
3
medium red bell pepper, cut into small dice
jalapeño pepper, seeded and finely chopped
green onions, chopped (approximately -½ cup)
1⁄3
1
¼
1
garlic clove, finely chopped
teaspoon kosher salt
egg, lightly beaten
1½
½
1
cups panko breadcrumbs plus extra for dredging
cup mayonnaise
teaspoon Worcestershire sauce
teaspoon dijon mustard
1
1½
teaspoons homemade crab seasoning (preceding recipe)
hot sauce (optional)
1
tablespoon vegetable oil
Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator.
Place the olive oil in a 10-inch skillet and place over medium heat. Add the peppers and onion
and sweat for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt
and cook for another 5 minutes. Remove the vegetables from the heat and allow them to cool
for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. To
the mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and
dash or two of hot sauce if desired. Very gently mix all ingredients together. The best way to
mix the crab mixture is with clean hands; however, you can mix with a spoon. It is important
to mix carefully to keep the crabmeat intact.
From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate,
separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour
before sautéing.
Place a Cuisinart nonstick skillet over medium high heat and add the oil. Dredge the crab
cakes in remaining panko crumbs. When oil is hot, sauté crab cakes in batches, approximately
3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side.
Serve immediately. Lemon wedges make a nice accompaniment.
Nutritional information per crab cake:
Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g
sat. fat 2g • chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
13
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Five spice powder
This traditional Chinese seasoning blend has a unique flavor –
use sparingly though, as a little does go a long way.
Makes about 3 tablespoons
1
star anise pod
2
teaspoons szechuan peppercorns (may use black peppercorns)
teaspoon fennel seed
teaspoon whole cloves
½
½
1
one-inch piece cinnamon stick
Combine all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse spices ꢀ to 3
times and then process until completely ground, about 40 to 50 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Five spice stir Fry with Tofu, Broccoli and eggplant
Makes 4 servings
3
1
8
1
2
1
½
3
tablespoons vegetable oil, divided
pound extra-firm tofu, drained well, dried and cut into ½-inch dice
ounces eggplant, peeled and cut into ¾-inch dice
small head broccoli, cut into small florets
garlic cloves, finely chopped
two-inch piece ginger, peeled and finely chopped
teaspoon five spice powder (preceding recipe)
cups fresh spinach leaves, stems removed and roughly chopped
sauce:
¾
1
2
cup chicken broth, reduced sodium
tablespoon oyster sauce
teaspoons tamari or soy sauce
teaspoon cornstarch
1
¼
cup thinly sliced basil
Place a large nonstick skillet or wok over medium high heat with ꢀ tablespoons of oil. When
oil is hot and almost smoking, pan-fry tofu in batches. When tofu is golden on all sides
remove and reserve.
Add remaining oil to pan and pat eggplant dry with paper towel. Once the oil is hot, stir in
the eggplant. Sauté until eggplant begins to color, add the broccoli and continue to sauté
until broccoli begins to brown and becomes slightly tender, about 10 to 15 minutes total after
eggplant hits the pan. Add the garlic, ginger and five spice powder to the pan. Stir over heat
for about ꢀ minutes. Once ingredients become fragrant, add the spinach. Turn heat to low and
cover pan.
Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan and increase
heat so that sauce begins to simmer. Simmer ingredients for about 1 minute over low heat.
Serve in shallow bowls with jasmine rice.
Nutritional information per serving:
Calories 240 (47% from fat) • carb. 19g • pro. 15g • fat 13g
sat. fat 2g • chol. 0mg • sod. 610mg • calc. 144mg • fiber 7g
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Red Chili powder
Chili powder can be as hot or as mild as you would like; choose the chiles
accordingly – anchos are mild while habaneros and guajillos tend to be hot.
Makes ¼ cup
3
1
ounces mixed dried chiles (i.e. ancho, guajillo)
teaspoon dried oregano
1
teaspoon garlic powder
½
¼
teaspoon cumin seed, toasted
teaspoon cayenne powder
Toast chiles in a dry skillet over medium heat, toasting each side for a few minutes until they
are fragrant. Cool and remove seeds and skin from the chiles. Break the chiles into 1-inch
pieces. Place them in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 10 times, and then
process until ground, about 30 to 40 seconds. To the ground chiles add the oregano, garlic
powder, cumin, and cayenne. Grind spices together for 30 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Red Chile stew
This hearty stew has a smoky yet subtly spicy flavor. It is best served with a side
of rice, sliced avocado, sour cream, and tortillas.
Makes 8 cups
1
pound beef stew meat
1¼
1
½
2
1
3
teaspoons kosher salt, divided
teaspoon freshly ground pepper
teaspoon vegetable oil
medium onions, cut into small dice
large red pepper, cut into small dice
garlic cloves, finely chopped
cup red chili powder (preceding recipe)
tablespoon paprika
¼
1
1
teaspoon dried oregano
1
cup beer
1
2
can (28 ounces) plum tomatoes, roughly chopped
chipotle peppers, puréed
2
cups chicken or beef stock
2
medium red potatoes, peeled and cut into 1-inch cubes*
(about 2 cups diced)
1
can (15 ounces) red beans, rinsed and drained
Season the beef all over with ¼ teaspoon of salt and the ¼ teaspoon of pepper. Heat an 8-
quart stockpot over medium heat. Once hot, add the oil to pot. Brown the beef on all sides in
two batches – be careful not to overcrowd the pan. Be patient as well, being sure to let meat
brown before moving – each batch should take about 8 to 10 minutes. Reserve all browned
meat in a stainless mixing bowl.
Add chopped onions and pepper to stockpot. Sauté for about 3 minutes. Stir in the chopped
garlic and continue to sauté for another 4 to 5 minutes until all vegetables are soft. Add the
chili powder, paprika, and dried oregano to the vegetables and then stir in the reserved meat.
15
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Stir in the beer and let simmer until almost completely reduced. Add the canned tomatoes,
puréed chipotles, and stock. Bring the stew to a boil. Once boiling, reduce temperature so
that stew remains at a simmer. Simmer stew for about 3 to 4 hours, until meat is completely
tender. Once tender, add the potatoes and beans to the stew and continue to simmer for an
additional 45 minutes.
Stew is ready to serve at this point. Flavors are even better, however, the following day.
*Once potatoes are peeled and cut, keep them submerged in cold water until they are needed.
Nutritional information per serving (1 cup):
Calories 354 (45% from fat) • carb. 20g • pro. 29g • fat 18g
sat. fat 6g • chol. 79mg • sod. 555mg • calc. 53mg • fiber 5g
Curry powder
Curry powder is actually a blend of many different ground spices. The possibilities
of spice combinations are endless. Here is one option.
Makes about 5 tablespoons
2
2
2
tablespoons whole coriander
tablespoons black peppercorns
teaspoons whole cumin
1
¼
¼
teaspoon cardamom seeds, hulled, casings discarded
teaspoon mustard seeds
teaspoon fennel seeds
2 to 3 small, dried red chiles
1
teaspoon turmeric
1
¼
teaspoon ground ginger
teaspoon whole cloves
In a dry skillet over low heat, place the coriander, peppercorns, cumin, cardamom, mustard,
fennel seeds, and chiles. Roast the seeds slowly until the seeds begin to pop, be careful not
to burn. Place all in the bowl of the Cuisinart® Spice & Nut Grinder. Add the turmeric, ginger,
and cloves. Process spices together until completely ground, about 30 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
16
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Chicken Curry
This mildly spicy dish is best served with basmati rice.
Makes 3 to 4 servings
garlic cloves
1 to 2 inch piece of ginger, peeled and cut into 3 pieces
3
2
2
1½
tablespoons plus 1 teaspoon vegetable oil or ghee*, divided
teaspoons curry powder (previous recipe)
pounds boneless chicken breast, cut into ½-inch strips
(cutting width-wise)
¼
¼
1
teaspoon kosher salt
teaspoon freshly ground black pepper
medium onion, finely chopped
1
1
½
1
jalapeño pepper, seeded and finely chopped
cup chicken broth, reduced sodium
cup coconut milk
medium sweet potato, about 8 ounces,
peeled and cut into ½-inch dice**
cup frozen peas
½
Chop the garlic and ginger together in a Cuisinart® Mini Chopper or Food Processor. Heat a
nonstick skillet over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in
the chopped garlic and ginger. Cook until fragrant, about 1 minute. Stir in the curry powder
and continue to cook for an additional minute or two.
Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Cover with
plastic wrap and refrigerate for ꢀ to 4 hours.
Once chicken has marinated, place a large sauté pan over medium to medium-high heat.
Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the
chicken on both sides, about ꢀ to 3 minutes per side. Brown the chicken in batches so that
the pan is not overcrowded. Once chicken is browned reserve in a separate bowl.
Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until
vegetables are soft and lightly browned, about 5 minutes. Add chicken broth to the pan,
scraping up any browned bits that have been left on the bottom. Stir in the coconut milk and
add the sweet potato; cover. Reduce heat to low to let the sauce simmer lightly. After about
8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is
completely cooked through, about 5 to 8 minutes. Stir in the peas.
Serve in bowls with basmati rice.
*Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter
at home or a jar or it can be bought in specialty food stores.
**Hold the cut sweet potato in cold water so that it will not turn brown.
Nutritional information per serving (based on 4 servings):
Calories 400 (37% from fat) • carb. 19g • pro. 42g • fat 16g
sat. fat 7g • chol. 100mg • sod. 420mg • calc. 63mg • fiber 4g
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spiced pecan pie Crust
This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a
new twist to a New York style cheesecake.
Makes one 9-inch pie crust
1
1
whole cinnamon stick
whole nutmeg
¾
cup pecans, toasted and cooled
cup graham cracker crumbs
tablespoons light brown sugar
tablespoon granulated sugar
teaspoon table salt
2
⁄
3
3
1
½
¼
½
cup unsalted butter, melted and cooled
teaspoon pure vanilla extract
Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
Place the cinnamon stick, nutmeg and pecans in the bowl of the Cuisinart® Spice & Nut
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Please be
sure to grind only ½ cup at a time.
Place the spices, pecans, graham cracker crumbs, sugars and salt in a medium bowl. Whisk
to combine. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may
not be needed.
Press the mixture into the prepared pie plate. Bake in the preheated oven for 10 to 1ꢀ
minutes.
Nutritional information per serving (based on 12 servings):
Calories 120 (67% from fat) • carb. 9g • pro. 1g • fat 9g
sat. fat 3g • chol. 10mg • sod. 140mg • calc. 7mg • fiber 1g
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pumpkin pie
Makes 10 to 1ꢀ servings
1
1
1
spiced pecan pie Crust (preceding recipe)
whole cinnamon stick
whole nutmeg
½
2
3
¼
¼
¾
½
1
teaspoon whole cloves
cups canned pumpkin
large eggs, lightly beaten
cup light brown sugar
teaspoon ground ginger
teaspoon table salt
cup half-and-half
teaspoon pure vanilla extract
cup pure maple syrup
¼
Preheat oven to 375°F. Prepare Spiced Pecan Pie Crust as instructed.
While the pie crust is baking, prepare the pie filling.
Place the cinnamon stick, nutmeg and cloves in the bowl of the Cuisinart® Spice & Nut
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Reserve.
Add all of the ingredients, including the reserved spices, to a medium saucepan set over
medium-low heat. Whisk to completely combine and continue to cook until the temperature of
the mixture registers about 140°F.
Reduce the oven temperature to 350°F.
Pour the hot filling into the warm pie crust; bake for about 40 minutes, or until the pie filling is
just set. Cool on a wire rack before serving.
Nutritional information per serving (based on 12 servings, including Spiced Pecan Pie Crust):
Calories 200 (51% from fat) • carb. 21g • pro. 4g • fat 12g
sat. fat 4g • chol. 65mg • sod. 310mg • calc. 39mg • fiber 3g
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