It’s no secret that I cook most of our meals at home and I encourage you to do the same. If you want to cook at home but are running out of ideas or are worried about the time involved, I came across a unique cookbook that will not only save you time when preparing meals at home, but bring fresh new ideas and excitement to cooking!
This unique cookbook features a kitchen item most of us have but few of us use regularly. What am I talking about? A food processor, of course!
650 Best Food Processor Recipes
650 Best Food Processor Recipes, written by George Geary and Judith Finlayson, shows us busy home cooks how a time-saving food processor can eliminate lengthy preparation times and also have great results. It features innovative recipes that have been created specifically for use with food processors.
The first section of the book includes comprehensive information on the food processor: from purchasing, safe usage and understanding parts, to a A to Z handy list of ingredients and how to effectively process each one.
The second section contains the recipes which are divided into the following categories:
- Fish and seafood
- Meatless mains
- Sides and salads
- Sauces, dressings, condiments, rubs, and seasoned butters
- Sundries, yeast breads, quick breads, muffins, and scones
- Cookies, bars, squares, and brownies
- Desserts and dessert toppings
Many of the recipes have also been designed so that the bowl does not need to be cleaned along the way; another time-saver.
Recipes I Made
I have made several recipes from the book and they have all been easy and fabulous!
- I made a great appetizer in just 10 minutes (recipe below): Cucumbers with Feta and Dill
- I made a yummy side dish: Roasted Squash Purée
- I made a warming soup (recipe below): Hearty Cauliflower and Asparagus Soup
Cucumbers with Feta and Dill (makes 24 hors d’oeuvres, Vegetarian Friendly)
I made this for a get together and we all loved it! Not only was the taste amazing, but I made it all in less than 10 minutes!
- 1/2 cup crumbled feta (125 mL)
- 1/4 cup fresh dill fronds (60 mL)
- 2 tbsp Traditional Mayonnaise (page 437) or store-bought (see Tip, page 93) (30 mL)
- 1 clove garlic, coarsely chopped
- 1 to 2 cucumbers, peeled and halved lengthwise
- In mini work bowl, process feta, dill, mayonnaise, and garlic until smooth and blended, about 20 seconds, stopping and scraping down sides of the bowl as necessary.
- Using a spoon, scrape out cucumber seeds and discard. Fill hollow with feta spread. Cut cucumbers horizontally into 1/2-inch (1 mL) slices and serve.
- This quantity will fill 1 long English cucumber or 2 shorter field cucumbers. Use whatever looks freshest or suits your taste.
- A grapefruit spoon with a serrated edge is perfect for scraping out cucumber seeds.
Hearty Cauliflower and Asparagus Soup (Serves 6, Vegan Friendly)
We made this soup and loved it; it sure hits the spot on a chilly winter day.
- 1 onion, quartered
- 2 tbsp butter or oil (30 mL)
- 6 cloves garlic, minced
- 2 cups cauliflower florets (625 mL)
- 2 tbsp dry white wine (30 mL)
- 1 large bunch asparagus (about 1 lb/500 g), divided
- 3 cups chicken or vegetable broth, divided (750 mL)
- 2 tbsp all-purpose flour (30 mL)
- 1 tsp salt (5 mL)
- 1/2 tsp ground white pepper (2 mL)
- Pinch ground nutmeg
- 1/4 cup loosely packed fresh basil
- In work bowl fitted with slicing blade, slice onion.
- In a large saucepan over medium heat, melt butter. Add onion and garlic and cook, stirring, until onion is translucent, 5 to 7 minutes. Add cauliflower and wine. Cook for 2 minutes. Reduce heat to low and simmer while continuing with the recipe.
- Replace slicing blade with metal blade. Add half of the asparagus and purée until smooth. If it seems a bit dry, add a few tablespoons (30 mL) of the broth through feed tube. Transfer to saucepan.
- Trim 1/4 inch (0.5 cm) from the ends of remaining asparagus. Discard ends. Slice stems on a diagonal into 1/4- to 1/2-inch (0.5 to 1 cm) pieces. Add to saucepan.
- Pour 2 cups (500 mL) of the broth into the pot and bring to a simmer. Meanwhile, pour 1/2 cup (125 mL) of the broth into a small bowl. Add flour, salt, white pepper, and nutmeg and whisk until smooth. Add to the saucepan and cook, stirring, until thickened, 3 to 5 minutes. Add remaining broth.
- In same work bowl fitted with metal blade, add basil and pulse just until chopped slightly, about 5 times. Stir into soup.
Variation: For an all-green soup for St. Patrick’s Day substitute broccoli for the cauliflower.
Your guests will think you laced this soup with cream because of the rich flavor, but it all comes from the vegetables.
Tips: If the soup seems a little thick, add additional broth or wine. To store leftover soup, cool first to room temperature and place in an airtight container in the refrigerator for up to 4 days.
For some reason I just get giddy when looking through this cookbook! My main thought as I keep coming back to look through the book is that there are so many recipes! It just seems that with 650 recipes, you will never run out! Here are a few things that stood out to me:
- Tips: There are handy tips for just about every recipe; tips ranged from item substitutions to preparation tips to serving ideas and many, many more! I learned so much just from reading the tips!
- Color Photos: There are several gorgeous color photos of some amazing recipes! That’s a great place to start when trying a new cookbook!
- Vegetarian/Vegan Friendly: I was so happy to see that the recipes were tagged with ‘Vegetarian Friendly’ or ‘Vegan Friendly’ if applicable. That really makes it easier for those of us who want to know about that. While there are several sections dedicated to recipes for meat, I think there are plenty of vegetarian recipes to please a vegetarian eater! There are 650 total recipes, it’s just amazing! My family eats about 75% vegetarian and I am completely happy with the options this cookbook provides. Remember, there is an entire section for “Meatless Mains” as well.
- Two units of measure: For each recipe, the measurements are in English units and metric.
- Healthy: I love that the recipes use REAL food ingredients!
- Appetizers, Soups, Sides: Maybe it’s because I am lacking ideas in these categories, but I am loving these sections!
Great Gift Idea
As you can tell, I really love this book and was thinking that it would make a great gift for many people or occasions:
- Holidays: This would make a great gift for the food lover on your list, or the new college graduate, or someone needing new ideas in the kitchen. There are enough recipes to keep a vegetarian happy, or at least someone who is interested in vegetarian eating.
- Wedding: Most couples register for a food processor on their gift registry. Wouldn’t it be a neat idea for a gift to buy a food processor and this cookbook? Or if their food processor is too expensive, perhaps just give them this book.
- Birthday: This would be a great gift for someone who is hard to buy for or who already has everything!
Where to Buy
As a bonus, I can share with you this fabulous recipe for Apple Crisp with Crumb Topping! Doesn’t that look amazing?! Once you buy this book and try these recipes, let me know what you think!
Apple Crisp with Crumb Topping (Serves 12-16, Vegan Friendly)
When you have an abundance of apples and want a fast dessert, try this instead of pie.
- Preheat oven to 350°F (180°C)
- 13- by 9-inch (33 by 23 cm) glass baking dish, buttered
- 1 1/2 cups all-purpose flour (375 mL)
- 1/2 cup lightly packed light brown sugar (125 mL)
- 2 tbsp granulated sugar (30 mL)
- 1/2 tsp ground cinnamon (2 mL)
- 1/4 tsp salt (1 mL)
- 1/2 cup cold unsalted butter, cut into small chunks, or vegan alternative (125 mL)
- 1 cup granulated sugar (250 mL)
- 2 tbsp all-purpose flour (30 mL)
- 1 tsp ground cinnamon (5 mL)
- 1/2 tsp freshly grated nutmeg (2 mL)
- 1/4 tsp ground cloves (1 mL)
- 6 large baking apples, peeled and thinly sliced
- Topping: In a food processor fitted with metal blade, pulse flour, brown and granulated sugars, cinnamon and salt until combined, about 5 times. Remove lid and distribute butter evenly over top. Cover and pulse until mixture resembles coarse crumbs, about 20 times. Transfer to a bowl. Set aside.
- Filling: In a large bowl, combine sugar, flour, cinnamon, nutmeg and cloves. Add apples and toss to evenly coat. Transfer to prepared baking dish. Crumble topping over apples. Bake in preheated oven until brown and bubbling, 35 to 40 minutes. Serve warm.
You can add 1/4 cup (60 mL) nuts to the topping when processing flour mixture.
- Make sure the butter is cold from the refrigerator or topping will not be crumbly.
- Use a food processor with a slicing blade to make quick work of slicing the apples. You don’t even need to clean the bowl after making the topping.
Book cover image, food images (except cucumbers), and recipes excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson. Copyright © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. http://www.robertrose.ca/book/650-best-food-processor-recipes
[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc. With that being said, the comments and opinions above are purely my own.]
Wendy – ParentingTips365.com
[This article contains affiliate links that may support Parentingtips365.]