Category Archives: Food Processor

Peanut Butter Fruit Smoothie

This is my favorite basic standby breakfast smoothie – and its ridiculously filling.  I use crunchy peanut butter because the little peanut chunks give the smoothie a delicious peanut-y texture.  Substituting dairy for almond milk will make the drink fluffier.  My roommate recently taught me the Cuban method for creating a super-fluffy smoothie by adding trigo (puffed wheat) – It’s awesome if you are looking to experiment with smoothie ideas.  Boris (my quaker parrot) loves it too!

This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

INGREDIENTS:
1 orange, peeled and sectioned
1 ripe banana, peeled
3/4 C frozen blueberries (or any frozen fruit)
4 T flax meal
4 T crunchy peanut butter (or your choice of nut butter)
1/2-3/4 C almond milk

DIRECTIONS:
Toss everything except milk into food processor and turn on; through the feeder tube, slowly add 1/2 C almond milk, or more, until smoothie reaches desired consistency.  Pour into two cups, and serve.


This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

Horchata

If you’ve never made horchata before, its a pretty simple recipe with a lot of waiting in-between steps.  The steps go like this:  blend uncooked rice and cinnamon in blender until finely chopped.  Add a few cups of water and sit in fridge overnight.  Strain mix through cheesecloth to remove goop.  Add milk/vanilla/sugar/spices/whatever your family/regional specialty is.  Toss in some ice cubes (and perhaps some rum!) and serve.  

My version is made from leftover (already cooked) brown rice, and the flavor stays just as true to most original versions.  The sweet milkiness really compliments a super-spicy Mexican or Latin-American dish.  Mixed with espresso or rum is also fantastic.

This specific recipe is more of a concentrate, because I like to maintain a stronger flavor when I use it as a baking substitute.  It can be used for anything you can possibly imagine: banana bread, pancakes, or pretty much any baked good that requires milk.  If you like really sweet horchata then just add ice cubes and a dash of cinnamon, and its the real deal.  If you prefer a subtler drink, serve 2 parts concentrate and 1 part milk. 

INGREDIENTS:
1 1/2 C cooked brown rice
1 T ground cinnamon
4 C water
1 12 oz. can evaporated milk
1 tsp vanilla extract
1/2 C white sugar

DIRECTIONS:
Pulse rice, cinnamon, and 1/4 C water in a food processor until rice looks more like mush than rice.  Transfer mixture to a pitcher or large bowl.  Add remaining 3 3/4 C water.  Let mixture sit in refrigerator overnight.  12 hours is ideal, but 6 hours works just fine, too.

Pour mix through cheesecloth or strainer; there should be a gloopy mix that remains behind.  It may take 5-10 minutes to entirely separate the liquid, depending on your straining method.  Discard the gloopy mix or make horchata cookies with it!

Add vanilla, sugar, and evaporated milk.  Stir until most of the sugar dissolves.  Serve with rum, espresso, or use as a substitute for milk in your favorite baking dish.  If you prefer a milder flavor, serve 2 parts horchata, 1 part milk.

Lime-Garlic Mayonnaise

I absolutely adore homemade mayonnaise because its nothing like the store-bought stuff.  Its really fun to make, and its totally customizable.  All you really need is an egg, some oil, and an acidic ingredient like lemon juice or vinegar; experimenting is really cool.

One tip if you’ve never made mayo before: really, really take your time when emulsifying the oil and egg.  If you pour too quickly, the ingredients will not bind.  Further suggestions are in the recipe directions below.

Since you will not be adding any preservatives (yay!) to this awesomely homemade mayonnaise, be especially attentive to its life outside the refrigerator.  Also, I always throw mine out after a week.  Any longer might be compromising the food-safety integrity of the mayo.

IMPORTANT NOTE: This recipe does use raw eggs so if you are unsure about whether you are “at risk” when consuming raw eggs, check out the USDA Egg Fact Sheet.

INGREDIENTS:
1 egg
1 C vegetable oil, divided in half
1 T Dijon mustard
2 large garlic cloves, minced
Juice of one small lime
1/2 tsp salt

In a food processor, add the egg and mustard. Turn the food processor on. Through the feeder tube, add a drop (and I do–literally–mean 1 exact drop) of oil. Add another drop, and then another, until you have the thinnest, slowest possible stream of oil going through the feeder tube. This process of adding the oil will take several minutes. You will begin to notice when the oil and egg emulsify as the texture will suddenly “come together” and you’ll recognize the creamy consistency you are used to seeing. The reason I divide the oil in half is to ensure I don’t pour too fast; having a smaller volume to pour ensures maximum concentration each time.

When the oil is completely incorporated, and your mayonnaise is creamy, turn off the food processor. Add garlic, lime juice, and salt. Pulse several additional seconds, taste, and adjust flavor.  If you want to make an aioli garlic spread, try substituting olive oil for the vegetable oil–delicious!  Serve with Tostones, Tuna Burgers, or your favorite sandwich.


Pumpkin Peanut Butter Hummus

I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!

This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy!  If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey.  It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.  

INGREDIENTS:
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water

DIRECTIONS:
Add all ingredients to food processor except water.

Begin blending.  Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency.  Taste and adjust spices.  Blend again, pouring in the remaining water until hummus becomes fluffy and smooth.  You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.

Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.

Crepes with Parmesan Scrambled Eggs

You can stuff anything into a crepe–sweet or savory–and it will be a new experience each time.  Some of my favorite fillings are nutella with banannas and raspberries; crockpot apple pie oatmeal; and marinated peppers, mushrooms, and onions.  Here’s a nice brunch-y recipe that pairs great with a spicy bloody mary.  If you don’t want to make the parmesan sauce, garlic hummus is an awesome substitute!

PREPARATION ORDER:
1- Prepare crepe batter, and set aside for 20-30 minutes
2- Prepare parmesan sauce
3- Prepare scrambled eggs in a bowl, but do not cook until crepes are almost finished
4- Make crepes.  Keep warm on a plate covered with foil, or in a stove warmer on very low heat
5- Cook scrambled eggs when crepes are almost finished
6- Fill crepes with eggs, drizzle with sauce, wrap, & eat!

CREPES (Ingredients & Method):
1/2 C all-purpose flour
3/4 C milk
2 eggs
1T butter (melted)
1/3 tsp salt

In a food processor, mix eggs for about 10 seconds.  Add milk and butter, and mix 10 additional seconds.  Add flour and salt.  Mix again for 10-15 seconds.  The batter should be considerably runnier than a pancake mixture, but should also maintain a slight thickness.  If its still too thin add additional flour 1 T at a time until desired texture is reached.  See video below for an example of my own ideal crepe batter consistency.  Let batter sit 20-30 minutes while you prepare the sauce and eggs.

When cooking crepes, heat a no-stick skillet over medium-low heat.  Remove the skillet from heat and coat the pan with a small layer of vegetable oil (I use a pastry brush).  Scoop 1/4 C of the crepe mixture into the skillet and use your wrist to distribute the batter evenly around the circumference of the pan.  Return to stovetop.  When edges begin to brown (after about 1-2 mins), use you fingers and the tip of a cereal spoon to flip crepe.  Cook for an additional minute.  Remove from heat, store on a plate covered with foil, or in a warmer.  Repeat until batter is gone.  This recipe should make about 4 thin crepes.

PARMESAN SAUCE (Ingredients & Method):
1/2-3/4 C milk
1/4 C cheese (shredded)
1 T butter
1T flour

In a small saucepan, melt butter.  Stir in flour.  Add 1/2 C milk and stir until sauce thickens–this will happen as the mixture boils for a few seconds, but it is important to continue stirring during the process so the sauce does not burn.  After sauce thickens, add cheese and stir until melted.  This will be a pretty thick sauce, so if you’d like to thin it out, add extra milk 1 T at a time until sauce reaches desired consistency.

SCRAMBLED EGG FILLING (Ingredients & Method):
4 eggs
1 tsp garlic
1/4 C shelled edamame (thawed if stored frozen)
1/4 C shredded carrots
1/8 C shredded parmesan cheese
1 T mixed Italian herbs
4 T water

Beat eggs in mixing bowl with 4 T water.  Add garlic, edamame, carrots, parmesan, and herbs.  Beat until thoroughly distributed.  Scramble over medium heat in no-stick skillet to your preferred consistency.

Assemble by spreading 1/4 of the egg mix in the center of one crepe.  Drizzle parmesan sauce over top and roll crepe into a tube shape, shown below.

You can fold your crepes simply by placing your filling in the center and then rolling them up, as in the picture at the top of this post; or place your filling on one half of the crepe, flap the other side over the top to form a half, circle, and then fold again to form a triangle.

Drizzle the remaining parmesan sauce on top & enjoy with a fresh bloody mary or some apple slices!

Crepes

You can stuff anything into a crepe–sweet or savory–and it will be a new experience each time.  Some of my favorite fillings are nutella with banannas and raspberries; crockpot apple pie oatmeal; and marinated peppers, mushrooms, and onions.  They also go great with a scrambled egg filling of your choice, accompanied by a nice spicy bloody mary.  

If you’ve never made crepes before, the batter will be considerably runnier than a pancake or waffle batter, and the crepes themselves will be no more than 1/4 inch thick when baked.  If you have a 12″ no-stick skillet, try folding them the traditional triangular method.  I have a smaller skillet, so I roll mine, just like the picture above.

INGREDIENTS:
1/2 C all-purpose flour
3/4 C milk
2 eggs
1T butter (melted)
1/3 tsp salt

DIRECTIONS:
In a food processor, mix eggs for about 10 seconds.  Add milk and butter, and mix 10 additional seconds.  Add flour and salt.  Mix again for 10-15 seconds.  The batter should be considerably runnier than a pancake mixture, but should also maintain a slight thickness.  If its still too thin add additional flour 1 T at a time until desired texture is reached.  See video below for an example of my own ideal crepe batter consistency.  Let batter sit 20-30 minutes while you prepare the sauce and eggs.


When cooking crepes, heat a no-stick skillet over medium-low heat.  Remove the skillet from heat and coat the pan with a small layer of vegetable oil (I use a pastry brush).  Scoop 1/4 C of the crepe mixture into the skillet and use your wrist to distribute the batter evenly around the circumference of the pan.  Return to stovetop.  When edges begin to brown (after about 1-2 mins), use you fingers and the tip of a cereal spoon to flip the crepe.  Cook for an additional minute.  Remove from heat, and store on a plate covered with foil, or in a warmer.  Repeat until batter is gone.  This recipe should make approximately 4 thin crepes.

You can fold your crepes simply by placing your filling in the center and then rolling them up, as in the picture at the top of this post; or place your filling on one half of the crepe, flap the other side over the top to form a half, circle, and then fold again to form a triangle.

You can fill these guys with anything under the sun: scrambled eggs and spinach; peanut butter and chocolate chips; or strawberries and creme fraiche.  Sprinkle a little powdered sugar on top for the sweet ones.

Carrot Sesame Lentil Burgers

INGREDIENTS:

2C cooked lentils (any type)
3/4C whole wheat bread crumbs (I use the seasoned kind)*
2 eggs (or a ground flax/water substitute ratio of 1T:2T)
1/2 medium onion
2 carrots, stems removed
2 garlic cloves, minced
2T soy sauce
2T sesame seeds
2T olive oil, and some extra for pan-frying

DIRECTIONS:

In a food processor, chop the carrots, onion, and garlic for a few seconds.  Add lentils, eggs, olive oil, sesame seeds, and soy sauce.  Pulse for no more than 10 seconds, until the texture becomes creamy.  It will be lumpy from the lentils, but that’s okay.  Whole lentils usually make for a much nicer texture than a completely pureed mixture.

Transfer mixture to a medium-sized mixing bowl.  Incorporate bread crumbs using a large spoon or getting right into it with my preferred method of hand-smashing.  Allow the mixture to set about 5 minutes so the bread crumbs absorb the moisture from the mix.

On stovetop, preheat 2T of olive oil in a skillet on medium heat.

Form mixture into patties, and lightly place in oil.  Cover, and pan-fry for 3-4 minutes.  Flip over, cover again, and cook for an additional 3-4 minutes until patty is brown on both sides and center is no longer wet.

Serve with or without a bun.  Sauteed kale or some apple slices are a nice complement!

*NOTES:

If you don’t use seasoned breadcrumbs, add some sage, rosemary, or thyme to season a bit.