Cuisinart SG-10 Spice and Nut Grinder Instruction Manual

: June 16, 2024
: Cuisinart

Table of Contents

Cuisinart SG-10 Spice and Nut Grinder
IMPORTANT SAFEGUARDS
OPERATING INSTRUCTIONS
GRINDING SUGGESTIONS
CLEANING/STORAGE INSTRUCTIONS
LIMITED 18-MONTH WARRANTY
Recipes
FREQUENTLY ASKED QUESTIONS
Read User Manual Online (PDF format)
Download This Manual (PDF format)

Cuisinart SG-10 Spice and Nut Grinder

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS.
To protect against risk of electrical shock, do not immerse cord, plug or grinder in water or other liquid.
This appliance should not be used by or near children or individuals with certain disabilities.
Unplug from outlet when not in use, before putting on or taking off parts, before removing nuts or spices and before cleaning.
Avoid contact with moving parts.
Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, or mechanical or electrical adjustment.
The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock, or risk of injury.
Do not use outdoors.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not attempt to defeat the cover interlock mechanism.
Do not use appliance for other than intended use.

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.

Activation Lid
Stainless Steel Blades (not shown)
Stainless Steel Removable Bowl
Grinder Base
Storage Lid (not shown)
Cord Storage

OPERATING INSTRUCTIONS

Plug cord into outlet.
Remove lid from base of grinder.
Fill stainless steel bowl with desired ingredients. Please refer to Grinding Suggestions below for maximum capacities.
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.
Place the lid on the grinder base. Push the lid down and hold to begin the grinding.
Grind until desired consistency is achieved. To stop grinding, release pressure from the lid.
Remove plug from outlet.
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
Nutmeg 1 whole nutmeg| Pulse 15 times, then process for 10 seconds
Whole Cinnamon Sticks 2, halved| Pulse 3 times, then process for 45 seconds
Whole Cloves 1 tablespoon| Process for 25 seconds
Anise or Fennel Seeds 1 tablespoon| Process for 30 seconds
Flax or Sesame Seeds 2 tablespoons| Process for 10 seconds
Nuts (to achieve chopped nuts) ¼ cup| Pulse to roughly chop
Nuts (to achieve a nut flour) ¼ cup| Pulse 15 times, then process for 10 seconds

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.)

CLEANING/STORAGE INSTRUCTIONS

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.
Store excess cord by pushing a section at a time into the cord storage area in the base of the unit.
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 1-800-76-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 0850.
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 1-800-76-0190 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.
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 1-800-76-0190.
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 1-800-76-0190 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 1-800-76-0190 to ensure that the problem
is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

Recipes

Tahini Vinaigrette

Makes about ¼ cup

3 garlic cloves
1 tablespoon balsamic vinegar
2 tablespoons tahini (see previous recipe)
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil

Instructions: 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 nested area of the lid of 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. 0mg
fiber 0g

Hummus

Makes about 2 cups

1 garlic clove
1 can (19 ounces) chickpeas (about 2 cups)
2 tablespoons tahini (page 8)
2 tablespoons fresh lemon juice (about ½ medium lemon)
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne, or to taste
½ to ¾ cup extra virgin olive oil

Instructions: Place the garlic in a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse until finely chopped. Add the chickpeas, tahini, 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 (65% from fat)
carb. 12g
pro. 4g
fat 11g
sat. fat 2g
chol. 0mg
sod. 75mg
calc. 24mg
fiber 3g

Chai

Makes about four 8-ounce servings

¾ cup water
1 teaspoon whole black peppercorns
½ teaspoon whole cloves
2 whole cinnamon sticks
1 star anise pod
5 cups half-and-half
1 tablespoon pure vanilla extract
1½-inch piece of fresh ginger, peeled
⅛ teaspoon orange zest
6 black tea bags (Darjeeling or Ceylon is recommended)

Instructions: Place the peppercorns, cloves, cinnamon sticks and star anise in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 2 to 3 times, then process until finely ground, about 30 seconds. Reserve. In a medium saucepan 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 bags and simmer for 4 to 6 minutes. Strain mixture into individual mugs. Serve 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

Makes about ½ cup

½ cup sesame seeds, toasted and cooled
2 tablespoons extra virgin olive oil
pinch sea salt

Instructions: 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

Spiced Mixed Nuts

Makes about 4 cups

1 whole cinnamon stick
2 star anise pods
1 whole nutmeg
1 teaspoon whole cloves
1½ cups pecans
1½ cups almonds
1 cup walnuts
1½ cups light brown sugar
1 tablespoon table salt
pinch cayenne pepper
1 large egg white, lightly beaten

Instructions: Preheat oven to 325°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, then process until finely ground; about 10 seconds. Place the nuts, sugar, salt, and cayenne in a large bowl; toss to combine. Add the egg white and mix until completely coated. Spread the nut mixture evenly across the prepared pan and place in the oven. Bake, tossing every 10 minutes, for about 30 to 35 minutes. Cool before serving.

Nutritional information per serving (¼ cup):

Calories 200 (71% from fat)
carb. 9g
pro. 5g
fat 17g
sat. fat 1.5g
chol. 0mg
sod. 190mg
calc. 40mg
fiber 3g

Five Spice Powder

Makes about 3 tablespoons

1 star anise pod
2 teaspoons Szechuan peppercorns (may use black peppercorns)
½ teaspoon fennel seed
1 teaspoon whole cloves
½ teaspoon ground cinnamon

Instructions: Combine all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse spices 2 to 3 times and then process until finely 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 tablespoons vegetable oil, divided
1 pound extra-firm tofu, drained well, dried and cut into ½-inch dice
1 bunch broccoli, cleaned and cut into ¾-inch dice
1 medium eggplant, peeled and finely chopped
2 cloves garlic, finely chopped
1 two-inch piece ginger, peeled and finely chopped
3 cups fresh spinach leaves, stems removed and roughly chopped

Sauce:

¾ cup chicken broth, reduced sodium
4 tablespoons oyster sauce
1 tablespoon tamari or soy sauce
2 teaspoons cornstarch
½ teaspoon toasted sesame oil

Instructions: Place all sauce ingredients in a measuring cup or bowl and whisk to combine and dissolve the cornstarch. Heat a large stir fry pan or wok over medium heat with 2 tablespoons of oil. When hot add tofu and cook until brown on all sides. Remove tofu and reserve. Add the remaining tablespoon of oil to the pan. When hot add broccoli and stir fry for about 2 minutes. Add eggplant and continue to stir fry for about 3 minutes. Add garlic and ginger; stir fry for an additional minute. Return tofu to the pan. Add spinach and cook until wilted. Add reserved sauce and bring to a boil; stir until thickened. Serve in shallow bowls with jasmine rice.

Nutritional information per serving:

Calories 250 (47% from fat)
carb. 19g
pro. 15g
fat 13g
sat. fat 2g
chol. 0mg
sod. 670mg
calc. 144mg
fiber 7g

Crab Cakes

Makes about eight crab cakes

16 ounces lump crab meat
1 teaspoon extra virgin olive oil
1 medium red bell pepper, cut into small dice
1 jalapeño pepper, seeded and finely chopped
3 green onions, chopped (approximately ½-¾ cup)
1 garlic clove, finely chopped
½ teaspoon kosher salt
1 egg, lightly beaten
1½ cups panko breadcrumbs plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons homemade crab seasoning (preceding recipe)
hot sauce (optional)
1 tablespoon vegetable oil

Instructions: 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 cook for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and sweat for another minute. Remove the vegetables from the heat and allow 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 together to combine. The best way to mix the crab mixture is with clean hands; however, you must not overmix. It is important to mix firmly to keep the crabmeat intact. Form the mixture into ½-cup oval cakes with your hands and place them on a clean plate, making sure the cakes are well packed. Place the extra panko on a plate and refrigerate for 1 hour before frying. Preheat a 10-inch nonstick pan with the olive oil over medium heat. Dredge the crab cakes lightly in the panko, coating each side. When the pan is hot add the crab cakes, approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side. Serve immediately. Lemon wedges make an excellent accompaniment.

Nutritional information per crab cake:

Calories 220 (47% from fat)
carb. 7g
pro. 15g
fat 10g
sat. fat 2g
chol. 90mg
sod. 500mg
calc. 106mg
fiber 1g

Pistachio Crusted Rack of Lamb

Makes 2 servings

½ cup shelled pistachios, roasted and salted
2 garlic cloves, peeled and roasted
2 thyme sprigs
2 tablespoons plus 1 teaspoon olive oil
1 lamb rack, approximately 1.5 pounds, frenched*
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ teaspoon Dijon style mustard

Instructions: 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 both sides of the lamb rack, combine the garlic, thyme, and 2 tablespoons of olive oil. Place lamb in the bowl and rub the lamb with the garlic oil and thyme until it is well coated all over. Allow lamb to sit at room temperature for 30 minutes. Preheat oven to 400°F. Place a skillet large enough to accommodate both sides of the lamb rack on medium heat. Once the skillet is well heated, rub the meat with the mustard. Roll both sides of the meat in the reserved chopped nuts to form a crust. Transfer rack to a baking sheet and place in the preheated oven. Roast the rack to about 125 to 135 degrees F internal. Remove from the oven and allow lamb to rest about 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 for you.

Nutritional information per serving:

Calories 320 (71% from fat)
carb. 4g
pro. 10g
fat 28g
sat. fat 5g
chol. 50mg
sod. 440mg
calc. 40mg
fiber 2g

Crab and Seafood Seasoning

Makes about ¼ cup

1 tablespoon celery seed
1 tablespoon black peppercorns
½ teaspoon mustard seeds
4 whole cardamom pods, hulled, casings discarded
4 bay leaves, torn into 3 to 4 pieces

Instructions: Place all spices in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 15 times, then process until finely ground, about 20 seconds. Store in a sealed glass jar or in a dry, cool place. Use as necessary, to enhance the flavor of seafood.

Vegetable Summer Rolls

Makes eight servings

7 to 8 ounces firm tofu (about 1¼ cups), cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
8 eight-inch rice paper rounds
2 leaves lettuce (butter or Boston variety works best), halved
½ cup chopped fresh cilantro
1 large carrot, cut into 2-inch thin slices (julienne)
3 scallions, thinly sliced
24 fresh basil leaves
¼ cup fresh ginger, cut into 2-inch thin slices (julienne)

Instructions: 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, and ginger. Fold the corners of the long side over the filling, and rolling away from you, tighten 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 1⅛ cups of vegetable oil heated to 350°F in a large sauté pan until about 15 seconds per side or until golden.

Nutritional information per serving (based on 1 summer roll):

Calories 80 (35% from fat)
carb. 4g
pro. 3g
fat 6g
sat. fat 0g
chol. 5mg
sod. 150mg
calc. 75mg
fiber 1g

Pad Thai Noodles

Makes four servings

¾ cup unsalted peanuts, divided
8 ounces rice noodles
¾ cup fish sauce
1 tablespoon granulated sugar
2 tablespoons fresh lime or lemon juice, divided
1 tablespoon white vinegar
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 garlic cloves, finely chopped
2 shallots, finely chopped
3 cups bean sprouts
¾ cup chopped fresh cilantro

Instructions: 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, rinse quickly, and reserve. In a small bowl, whisk the fish sauce, sugar, half of the lime/lemon juice, vinegar and black pepper until combined. In a large sauté pan over medium-high heat, add oil. Once hot add the beaten eggs and cook until set, about 1 minute. Push eggs to one side of the pan and add the garlic and shallots. Add the garlic and shallots; sauté until soft and fragrant. Add the cooked noodles; stir fry to combine with eggs. Add 1¾ cups of vegetables and the reserved sauce and cook an additional 2 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 stir to transfer heat to the bottom of the pan. 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

Makes about 1 cup

½ cup unsalted peanuts, toasted
¼ cup cream of coconut
1 garlic clove
¼ teaspoon red chili paste
1 teaspoon fish sauce
1 tablespoon soy sauce

Instructions: Place all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse until peanuts are finely ground and all ingredients are well combined. Serve immediately with vegetable summer rolls or with noodles or chicken.

Nutritional information per serving (2 tablespoons):

Calories 80 (70% from fat)
carb. 4g
pro. 2g
fat 6g
sat. fat 3g
chol. 0mg
sod. 200mg
calc. 20mg
fiber 1g

Pumpkin Pie

Makes 10 to 12 servings

Spiced Pecan Pie Crust (preceding recipe)
1 whole cinnamon stick
½ whole nutmeg
½ teaspoon whole cloves
2 cups canned pumpkin
3 large eggs, lightly beaten
¾ cup light brown sugar
¾ teaspoon ground ginger
½ teaspoon table salt
¼ cup half-and-half
1 teaspoon pure vanilla extract
¼ cup pure maple syrup

Instructions: 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 205 (51% from fat)
carb. 21g
pro. 4g
fat 12g
sat. fat 4g
chol. 65mg
sod. 370mg
calc. 39mg
fiber 3g

Spiced Pecan Pie Crust

Makes one 9-inch pie crust

1 whole cinnamon stick
1 whole nutmeg
¾ cup pecans, toasted and cooled
¾ cup graham cracker crumbs
2 tablespoons light brown sugar
1 tablespoon granulated sugar
⅛ teaspoon table salt
¼ cup unsalted butter, melted and cooled
½ teaspoon pure vanilla extract

Instructions: 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 ¾ 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 12 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

Chicken Curry

Makes 3 to 4 servings

3 garlic cloves
1 to 2 inch piece of ginger, peeled and cut into 3 pieces
2 tablespoons plus 1 teaspoon vegetable oil or ghee*, divided
2 teaspoons curry powder (previous recipe)
1½ pounds boneless chicken breast, cut into ½-inch strips (cutting width-wise)
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 medium onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 cup chicken broth, reduced sodium
½ cup coconut milk
1 medium sweet potato, about 8 ounces, peeled and cut into ½-inch dice*
½ cup frozen peas

Instructions: Chop the garlic and ginger together in a Cuisinart® Mini Chopper or Food Processor. Heat a nonstick skillet over medium heat with 1 teaspoon of the oil or ghee. When the oil is hot, stir in the chopped garlic and ginger. Cook until fragrant, about 1 minute. Stir in the curry powder and cook another minute for an additional minute or two. Place chicken pieces in a mixing bowl and toss well with the garlic mixture. Cover with plastic wrap and refrigerate to marinate for 2 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 2 to 3 minutes per side. Brown the chicken in batches so that the pan is not overcrowded. Once chicken is browned arrange in a separate bowl. Add remaining oil to sauté pan and add the onion and jalapeño. Stir to 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. Return the chicken to the pan and cook, stirring often, for about 25 to 30 minutes or until the sweet potato is soft and chicken is fully cooked. Add the frozen peas and cook an additional 5 minutes to heat through. Serve in bowls with basmati rice.

Nutritional information per serving (based on 4 servings):

Calories 400 (37% from fat)
carb. 29g
pro. 42g
fat 16g
sat. fat 7g
chol. 100mg
sod. 420mg
calc. 63mg
fiber 4g

Curry Powder

Makes about 5 tablespoons

2 tablespoons whole coriander
2 tablespoons black peppercorns
2 teaspoons whole cumin
4 whole cardamom seeds, hulled, casings discarded
½ teaspoon mustard seeds
¼ teaspoon fennel seeds
2 to 3 small, dried red chilies
½ teaspoon turmeric
1 teaspoon ground cloves
1 ½ teaspoon whole ginger

Instructions: Place coriander, peppercorns, cumin, cardamom, mustard, fennel seeds, and chilies in the bowl of the Cuisinart® Spice & Nut Grinder. Process until the seeds slowly until the seeds begin to pop, be careful not to burn. Place all the spices together with the turmeric, ground cloves, and 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.

Red Chili Powder

Makes ¾ cup

3 ounces mixed dried chiles (i.e. ancho, guajillo)
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon cumin seed, toasted
1 teaspoon cayenne powder

Instructions: 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 stem from the chiles. Break the chiles into 1-inch pieces. Place them in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 10 times, then process until ground, about 30 to 40 seconds. To the ground chiles add the oregano, garlic powder, cumin, and cayenne powder together for 30 seconds. Store in a dry, cool place. Use immediately or contain in a sealed glass jar. Store in a dry, cool place.

Red Chile Stew

Makes 8 cups

1 pound of beef stew meat
1 ¼ teaspoons kosher salt, divided
¼ teaspoon freshly ground pepper
1 teaspoon vegetable oil
½ medium onion, cut into small dice
2 large ripe pears, cut into small dice
3 garlic cloves, finely chopped
¼ cup red chile powder (preceding recipe)
1 tablespoon paprika
1 teaspoon dried oregano
2 teaspoon cumin
1 can (28 ounces) plum tomatoes, roughly chopped
2 chipotle peppers, puréed
2 cups chicken or beef stock
1 medium ripe potatoes, peeled and cut into 1-inch cubes*
1 can (about 2 cups) red beans, rinsed and drained
½ cup frozen diced hash brown, if salt has to be less

Instructions: Season the beef with half the kosher salt and the pepper. Heat an 8-inch nonstick stockpot over medium heat. Once hot, add the oil and the beef. Brown the beef on all sides in a small batches – careful not to overcrowd the pot. Remove the beef from the pot. To the same pot add a bit more oil if necessary and the onion, garlic, and pears. Stir until the onion and garlic and pears are soft. Add the chile powder, paprika, oregano, cumin, tomatoes, and reserved beef. Stir to combine. Add the chicken or beef stock – enough to just cover all of the ingredients. Reserve the rest to add later if necessary. Bring to a boil, then reduce to a simmer. Simmer the stew for about 3 to 4 hours, until the beef is tender and the stew has thickened.

Nutritional information per serving (1 cup):

Calories 255 (35% from fat)
carb. 29g
pro. 29g
fat 18g
sat. fat 6g
chol. 79mg
sod. 555mg
calc. 53mg
fiber 5g

Five Spice Powder

Makes about 3 tablespoons

1 star anise pod
2 teaspoons Szechuan peppercorns (may use black peppercorns)
½ teaspoon fennel seed
1 teaspoon whole cloves
½ teaspoon ground cinnamon

Instructions: Combine all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse spices 2 to 3 times and then process until finely 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 tablespoons vegetable oil, divided
1 pound extra-firm tofu, drained well, dried and cut into ½-inch dice
1 bunch broccoli, cleaned and cut into ¾-inch dice
1 medium eggplant, peeled and finely chopped
2 cloves garlic, finely chopped
1 two-inch piece ginger, peeled and finely chopped
3 cups fresh spinach leaves, stems removed and roughly chopped

Sauce:

¾ cup chicken broth, reduced sodium
4 tablespoons oyster sauce
1 tablespoon tamari or soy sauce
2 teaspoons cornstarch
½ teaspoon toasted sesame oil

Instructions: Place all sauce ingredients in a measuring cup or bowl and whisk to combine and dissolve the cornstarch. Heat a large stir fry pan or wok over medium heat with 2 tablespoons of oil. When hot add tofu and cook until brown on all sides. Remove tofu and reserve. Add the remaining tablespoon of oil to the pan. When hot add broccoli and stir fry for about 2 minutes. Add eggplant and continue to stir fry for about 3 minutes. Add garlic and ginger; stir fry for an additional minute. Return tofu to the pan. Add spinach and cook until wilted. Add reserved sauce and bring to a boil; stir until thickened. Serve in shallow bowls with jasmine rice.

Nutritional information per serving:

Calories 250 (47% from fat)
carb. 19g
pro. 15g
fat 13g
sat. fat 2g
chol. 0mg
sod. 670mg
calc. 144mg
fiber 7g

Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life®. www.cuisinart.com