I'd like to introduce you to my darling Kitchenaid Food Processor. Mine looks just like this but it's a different color. This thing is an indispensable gadget in my kitchen that reigns supreme over the others (rice cooker, sandwich maker, waffle iron, blender, coffeemaker). I wouldn't want to go through soup season (October-March) without it.
Yesterday, I used it to make this squash and sweet potato soup.
It honestly took 10 minutes and was so cheap. Here's how it all went down... sorry I don't measure spices very well.
Ingredients:
1 large onion or equivalent
Two cups of chicken broth
1 can sweet potato puree
1 can squash puree
2/3 cup of coconut milk
Generous amount of curry powder
Little bit of cinnamon
Little bit of Sriracha
Black pepper, to taste
Parmesan cheese
Cook the onions with a little olive oil until almost transparent. Add chicken broth, sweet potato, squash and stir until smooth. Heat until hot but not boiling. Add coconut milk. Play with spices until it tastes good. Transfer mixture into food processor and blend. Serve with fresh grated Parmesan cheese on top.
Then I used the food processor again (back-to-back food processing!) to make an eggplant spread with leftover eggplant and roasted yellow pepper that I used to make the veggie sandwich last week. I would definitely make this spread again for a party or something.
Ingredients:
1 cooked eggplant (grill, bake, whatever... just remember to sweat it first)
1 roasted yellow pepper (skin removed)
1 Tbsp of balsamic vinegar
1-2 cloves of garlic
2-3 Tbsp extra virgin olive oil
Salt and pepper to taste
Put it all in the food processor and press the 'on' button until it is a consistency you like.
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