Warranty

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the tomatoes and reserved juices, simmer for
15 minutes
. Stir in the wine and broth. Bring
the mixture to a boil, then lower the heat,
cover loosely and simmer for 2 hours. Season
with salt, pepper and freshly ground nutmeg.
This sauce may be made ahead and kept in
the refrigerator for 2 days, or frozen for up to
a month. Serve tossed with freshly cooked fet-
tuccine or tagliatelle or a large-shaped pasta that
will trap the sauce. Add ½ –1 cup of the pasta
cooking water to the pasta and ragú when
tossing.
Nutritional information per serving:
Calories 353 (54% from fat) • carb. 9g • pro. 30g.
• fat 21g • sat. fat 8g • chol. 106mg • sod. 504mg
• calc. 71mg • fiber 2g
CHILI
Kids love chili and it’s a versatile dish. You can
serve it on hot dogs, fill tacos with it or eat it plain.
This one freezes well for about 6 months,
so make it in batches.
Makes 8½ cups
4 garlic cloves
2 medium onions, quartered
2 pounds boneless beef chuck,
chilled
3 teaspoons cumin seeds
4 tablespoons vegetable oil
4 tablespoons chili powder
4 tablespoons paprika
1
½ teaspoons kosher salt
1
⁄4 teaspoon crushed red pepper
2 cans (8 ounces each) whole
tomatoes
2 cups water
4 cups red kidney beans
Suggested garnishes – see end
of recipe
Insert metal blade. Put garlic and onion into
the work bowl. Process until finely chopped,
about 15 seconds. Remove and reserve. Trim
beef of all fat and cut it into 1-inch cubes.
Process until coarsely chopped, about 10 to
12 pulses.
Brown cumin seeds in saucepot over medium
heat. Shake pan constantly and cook until
cumin begins to smoke, about 1 minute.
Remove and reserve.
Heat vegetable oil in same saucepot over
medium heat. Add garlic and onions and cook
for 2 minutes. Add beef and cook, stirring
often, until no pink color remains, about 5
minutes.
Reduce heat to low, stir in cumin, chili powder,
paprika, salt and red pepper, and cook uncov-
ered for 5 minutes, stirring occasionally.
Use metal blade to coarsely chop tomatoes,
pulsing 4 to 5 times. Add to saucepot with
water and bring to boil. Reduce heat and sim-
mer, partially covered over medium-low heat
for 45 minutes, stirring occasionally. Stir in the
beans and cook until heated through. Taste
and add salt, if needed.
Try some of these garnishes with the chili:
shredded Cheddar or Monterey Jack cheese,
shredded lettuce, sliced jalapeño peppers,
sliced scallions, sliced black olives, chopped
tomato or chopped avocado.
Nutritional information per serving:
Calories 273 (34% from fat) • carb. 29g • pro. 33g
• fat 14g • sat. fat 4g • chol. 68mg • sod. 1119mg
• calc. 81mg • fiber 11g
CHICKEN AND
VEGETABLE STIR-FRY
Stir-frying and the food processor are one of the
most effective combinations to put a meal on
the table in no time.
Makes 12 servings
4 pounds boneless chicken breasts
3 red bell peppers, cored, seeded and
cut vertically into 3 pieces
12 scallions, trimmed and cut to fit feed
tube horizontally
4 zucchini, cut to fit feed tube
horizontally
2 yellow squash, cut to fit feed tube
horizontally
2 garlic cloves
2 1-inch pieces fresh ginger
2
⁄3 cup water
4 tablespoons dry sherry
6 tablespoons soy sauce
4 teaspoons sesame oil
½ teaspoon freshly ground
black pepper
4 teaspoons cornstarch
6 tablespoons vegetable oil
Split chicken breasts lengthwise. Tuck ends
under to form compact shapes of uniform
thickness. Wrap individually and freeze on
baking sheet until firm to the touch, but easily
pierced with the tip of a sharp knife.
Stand peppers on long ends and use slicing
disc to slice them, using light pressure. Lay