10 Food Processor to Make Food

Sometimes it seems like cooking is just too difficult to do on a daily basis, but food processors take a lot of the hassle out. If you dont have a food processor, I highly recommend that you get one. In fact, go out and buy one right now! I use my food processor everyday, keeping it on my kitchen counter for fast use. Why? Because I have so many great recipes! Here is my top 10 favorite food processor recipes guaranteed to make you love your food processor.
1. You can make your own peanut butter or any other nut butter that you like in your processor. Cashews make wonderful nut butter too.
2. Speaking of peanut butter, peanut butter cookies are the easiest recipe in the world: 1 cup sugar, 1 egg, 1 cup peanut butter, and a teaspoon of vanilla if desired. Toss them into your processor; give it a whirl for a few seconds until well mixed. Scoop out a tablespoon of dough and scrap it on the side of the bowl to even the spoon, drop onto a cookie sheet and smash it down with a fork to make the cross hatch design. Bake at 350 degrees for 7 to 9 minutes and you have fabulous, gluten free peanut butter cookies.
3. Make steak sandwiches by chilling, but not freezing, leftover steak in the freezer until firm but not frozen. Slice with your processor and then add to a skillet in which you have been sauting bell peppers and onions. Put it all on a sandwich bun, top with jack cheese, and enjoy. I know, who has leftover steak? Plan for this and throw an extra steak or two on the grill next time.
4. Specialty butters are definitely a favorite of mine. In fact, I get ideas from many restaurants, constantly seeking new flavors to spread across bread. Armed with my food processor, making specialty butter has never been so easy. My favorite is basil-garlic butter. By processing a stick of butter with a couple cloves of garlic, I can then add some crushed basil leaves and let it sit in the fridge for a week or so in an air-tight container. Then, its French bread and wine for dinner. Sometimes I even use it on grilled cheese with mozzarella, sliced tomatoes, and bacon. So delicious!
5. For fresh lemon sherbet, mix equal amounts sugar, milk, and half-and-half with freshly grated lemon rind and some lemon juice. Then pour into a pan and freeze it, covering it for at least two hours. After frozen, use your food processor to blend it until smooth. Four hours in the freezer later, you have a wonderful dessert to go with anything you can cook up!
6. Another great idea is to take blackberries and sugar, blending them with your food processor until theyre smooth. Then, pour the mixture through a strainer into a pan and stir in some buttermilk. When frozen, break into chucks and beat with an electric mixer until smooth again, and then pour it back into a pan and cover it until firm. This is a great way to make a cold, berry concoction that the whole family will love, especially on hot summer days. And you can substitute blueberries or raspberries as well!
7. I am a huge fan of chocolate, and my food processor allows me to take melted chocolate chips, some tofu, salt, 3 egg whites, half a cup of sugar, and a quarter cup of water and turn it into a light, chocolaty masterpiece. My chocolate mousse is a favorite amongst all of my friends, and can be topped with either grated chocolate, whipped topping, or both!
8. My 14 cup processor will hold an 18.5 ounce cake mix. I can have the cake ready to bake in less time than it takes me to haul my big mixer out and find the correct beater.
9. I always use my processor to make pie dough. I even chill the bowl and blade in the freezer to help keep my dough chilled and flaky.
10. One of my favorite uses for a food processor is making soup when Ive had a hard day. Some chopped onion, garlic, milk, a bit of flour, chicken broth, broccoli, cheese, and pepper can be easily put together to make an excellent meal. After sauting the onions and garlic, add all ingredients except milk and flour and cheese, cooking over medium heat for 10 minutes. Afterward, combine with milk and flour and cook an additional 5 minutes, then let cool while adding cheese until it melts. Place in a food processor, and you have smooth, creamy broccoli-cheese soup that can relieve any stress-filled day.
Dont those recipes sound wonderful? Well, they are, and the food processor makes everything so much easier. If you dont have one, you need to go get one right away. In fact, soon youll have your own list of top 10 recipes to share with all of your friends.

Making Healthy Food Choices

Vegetables, fruits, and grains are normally low in fat and have no cholesterol. Most are great sources of dietary fiber, complex carbs, and vitamins. The American Heart Association recommends that you eat foods that are high in complex carbs and fiber.
Below are some tips for making healthy food choices:
- Coconut is high in saturated fat, while olives are high in monounsaturated fats and calories. You should use these items sparingly to avoid getting too many calories from fat.
- When vegetable grains are cooked, saturated fat or cholesterol is often added. For example, egg yolks may be added to bread or even pasta.
- Processed, canned, or preserved vegetables may also contain added sodium. With some people, too much sodium (salt) may lead to high blood pressure. There are some food companies that are actually canning vegetables with less salt. You can look for these in the market area or choose fresh and even frozen vegetables.
- Nuts and seeds tend to be high in calories and fat, although a majority of the fat is polyunsaturated or monounsaturated. There are some varieties, macadamie nuts for example, that are also high in saturated fat.
Foods that are high in soluble fiber are a great choice as well. Examples include oat bran, oatmeal, beans, peas, rice bran, barley, and even apple pulp.
Whenever you are looking for healthy food choices, always make sure you read the nutrition label or information about the food. You can then determine what the food contains and how healthy it truly is for your body. By taking your time and making your healthy food choices wisely, you’ll have a lifetime to enjoy the foods that will take care of you.

Cooking Food

Cooking rice is somehow perceived to be an Eastern thing. You have it in your kitchen, but it is always at the back of the farthest shelf; when you actually get down to cooking rice, it gets pushed to the back of the plate. It does not have to be that way though. Aromatic basmati can fill your kitchen and sometimes a whole street with an aroma that’s irresistible. For recipes that will really shine up your culinary reputation, here is a sophisticated way to start. But be warned, this one can be a great way to get your kids hooked on vegetarianism.

Let’s call this the spinach and Swiss chard basmati. This is a fantastic way to start cooking rice for kids, because it tastes and smells almost as good even when it is cold in the lunch box. Here’s what you will need :
A pound of Swiss chard, and half as much spinach. You will need a bit of extra virgin olive oil, an onion, three eggs, thyme, Rosemary, garlic, Gruyère cheese, and of course, you’ll need a cup of brown basmati rice. We begin by getting the rice ready. If you’ve a rice cooker, cooking rice becomes really easy. If you don’t, you could just steam it in boiling water.
Begin with the Swiss chard. Cut off the stems, and strip out all the leaves. These leaves are what you will need. Put a large pot of water on the stove, put in say, a tablespoon full of salt, and boil the chard leaves in it. It’ll take about two minutes to tenderize the leaves this way. Take them out with a strainer right away, and cool them down in ordinary water. You could then chop them up to use later.
Next comes the part where you begin cooking the chard stalks in the oven. Get the oven ready by pre-heating it to 375 degrees. The chard stalks you got when you stripped out the leaves, you need to dice up. You need to stirfry them. But first, chop up an onion, and stirfry it in a heavy skillet for a few minutes. Add in the chard that you just diced, and throw in a teaspoon of chopped-up Rosemary, and a half teaspoon of dried thyme. Stirfry the whole thing for another five minutes, and then add in the garlic. Keep it going until the garlic is all nice and fragrant.
Now this is when you bring in the chard leaves and the spinach. Put that in along with the steamed rice and cheese. Stir in a little salt and pepper, and you’re done for now. This recipe requires cooking rice in an oven. Transfer everything you just stirfried to a baking dish, add in the three eggs all nicely beaten, sprinkle a little olive oil on it all, and put it in to bake. It should bake long enough to get firm and all nicely browned. It should take about 40 minutes.
This really is a recipe of its times. It does really well with advanced preparation methods. For instance, all that chopping and the boiling can be done up to two days before you actually intend to make the recipe. And once you have cooked it, it’ll keep in the fridge for about four days.
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