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Whoodie
Posts: 1

I'm a "Newbie" food processor owner!

I gave this to me for Christmas-- and I'm intimidated by it! I'd love some real "beginner" recipes for main dish service. No chicken, please. Any recipes to share for a real greenhorn? Thanks in advance! Whoodie.

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1/1/2010 5:57 PM

5 Replies to I'm a "Newbie" food processor owner!

granna2
Thornville, Ohio 43076
Posts: 1431

Hi Whoodie, Didn't it come with an instructions book, sometimes there's recipes in them? I am a little intimidated by them also Wink , I have only used mine to shred zucchinne this past sommer. Lots of luck, granna2

May you always have Christ in your Life,Family Close, Love to Share, Health to Spare, Food to eat,Family and Friends that Care! "IN GOD WE TRUST"

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1/1/2010 7:27 PM

grandmasgirls
Posts: 70

Hi Woodie,

I was given a food processor years ago and in that time I never used it all I felt like you not knowing how to use it. But there came a time when I tried if for the first time and now I use it all the time. I love it. Makes things so much easier when a recipe calls for diced things, only takes a few seconds. Mine also came wlith attachments for shredding and that is also easy. I never knew how I got along with not using for so many years. Good luck

grammasgirls

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1/2/2010 6:53 AM

couponglenda
Posts: 2

If you like black beans there is a great recipe for Black bean soup that you will need a food processor.

4 Cans Black Beans

1 Can of Corn

3 Cans Chicken Stock

1 Jar Picante Sauce

1 Whole Onion

1-2 Bell Peppers

1 Cup of Carrots, Shredded in food processor

1 Cup of Celery, Shredded in food processor

2 Tsp of Cumin or more to taste

1tbsp of Chili Powder adjust to taste

Black Pepper

Saute celery, onion, peppers, and carrots in a stock pot. Add all seasoning when veggies are ready. Then add all 3 cans of stock, 2 cans of black beans drained, and 1 can of corn drained bring everything to a boil. While that is boiling add 2 cans of drained beans in food processor and 1 jar salsa, blend to a puree. Add mix to the other ingredients that are boiling. This recipe taste best on the second day or if left in the crock pot all day on low. Serve with tortillas or tortilla chips, sour cream and shredded onion and cheese.

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1/2/2010 12:01 PM

richfoods
Posts: 4

Congrats Whoodie,

Once you try your processor you'll love it. The easiest recipe I can tell you to use it with is making deviled eggs filling. it saves time using just one container as well as the work on the arms trying to get the lumps out. Mine always leaves my filling silky smooth. I never make deviled eggs now without it. I also use it to mix meatloaf.

Richfoods

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1/2/2010 3:58 PM

AuntAndi
Posts: 1

I love my food processor and use it all the time.

Here are a couple easy recipes:

Sundried Tomato Dip

20 sun-dried tomato half, not packed in oil

1/2 cup fresh parsley

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon juice

16 ounces fat free sour Cream

Place tomatoes in small sauce pan and cover with water; bring to boil, remove from heat and let rest 10 minutes to soften. drain, reserving liquid. Chop parsley and garlic in food processor. Add tomatoes, one at a time, to processor and continue to chop. Add salt, pepper and lemon juice. Add just enough tomato liquid to get a course puree. Remove puree from the processor to a mixing bowl and stir in sour cream.

Roasted Butternut Squash Soup:

3 pounds butternut squash, about one large, peeled, seeded and cut into 1/2 inch chunks

1 medium onion, halved and sliced 1/2 inch thick

2 teaspoons vegetable oil

3 large garlic cloves, minced

1/4 cup dry white wine

1 large bay leaf

1 1/2 cups fat-free chicken broth

1 1/2 cups low-sodium vegetable stock

1/2 cup fat free half and Half

ground black pepper, to taste

Adjust oven rack to the middle position and head the oven to 450 degrees. Toss the squash, onion, 1 teaspoon of the oil, and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 20 to 30 minutes.

Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil, cover and cook over medium-low heat, stirring often, until the squash is softeneed further, 3 to 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds. stir in the wine and the bay leaf, cook until the wine has reduced by half, about 1 minute.

Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium-low, and simmer until the soup is flavorful, about 5 minutes. Remove the bay leaf.

Puree the mixture in a blender (or food processor) until smooth, and return to a clean sauce-pan. Add the half-and-half and warm over low heat until hot, about 3 minutes. Season with salt and pepper to taste.

Roasted Pepper and Artichoke Tapenade With Grilled Focaccia Bread

7 ounces roasted red peppers, drained and coarsely chopped

6 ounces marinated artichoke hearts, drained and coarsely chopped

1/2 cup minced fresh parsley

1/2 cup parmesan cheese, Recommend: Shredded rather than grated

1/4 cup extra virgin olive oil

1/4 cup capers, drained

8 large kalamata olives, pitted and halved

4 cloves fresh garlic, minced

1 tablespoon fresh lemon juice

1 loaf focaccia, grilled, to serve

Combine all ingredients in a food processor. Process using on/off turns until mixture is well blended and finely chopped.

Alternative: Pile all ingredients onto a large cutting board and chop with a knife until well blended.

Transfer mixture to a serving bowl. Add salt and freshly ground black pepper to your taste. Serve with grilled focaccia bread.

This can be made a day ahead of time, just bring it to room temperature before serving.

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1/3/2010 10:37 AM