Hamilton Beach 70930 Manual Del Usuario página 9

Recipes
(cont.)
Thai Vegetable and Chicken Salad
Ingredients:
1 large English cucumber
1 large yellow squash
1 large thick carrot, peeled
3 cups (710 ml) cooked shredded chicken
1 cup toasted sliced almonds
(237 ml)
1/2 cup fresh cilantro, chopped
(118 ml)
1/3 cup fresh basil, cut in strips
(79 ml)
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) soy sauce
2 cloves garlic, minced
2 teaspoons grated ginger
(10 ml)
2 teaspoons honey
(10 ml)
1/2 teaspoon dried crushed red pepper
(2.5 ml)
1/2 teaspoon coarse black pepper
(2.5 ml)
Directions:
1. Using a Spiralizer, make spirals of cucumber, squash and
carrot; set aside. In a large bowl, stir together cucumber,
squash, carrot, chicken, almonds, cilantro and basil.
2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,
ginger, honey, crushed red pepper and black pepper until
well blended. Pour over vegetable mixture and toss until well
blended.
3. Cover and refrigerate several hours for flavors to blend or until
ready to serve.
Serves: 4
Suggested Cone: Thin Julienne Blade
Garden Pasta
Ingredients:
2 medium zucchini
2 medium yellow squash
2 tablespoons
(30 ml)
1 clove garlic, minced
2 large tomatoes, diced
2 tablespoons
(30 ml)
1 tablespoon
(15 ml)
1 teaspoon (5 ml)
1/2 teaspoon (2.5 ml)
1/4 teaspoon (1.3 ml)
Directions:
1. Using a Spiralizer, make spirals of zucchini and yellow squash.
2. Fill a large saucepan two-thirds full of water. Over high heat,
boil water. Add zucchini and yellow squash spirals. Cook until
tender, about 15 seconds. Drain and cover to keep warm.
3. In large skillet over medium-high heat, cook garlic in olive oil
until tender, about 3 minutes.
4. Add tomatoes, basil, vinegar, salt and peppers. Cook just until
tomatoes are heated through.
5. Serve over vegetable pasta.
Serves: 4–6
olive oil
chopped fresh basil
balsamic vinegar
salt
coarse ground black pepper
crushed red pepper, optional
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