5

votes

Hack my food processor

Answered on September 12, 2014
Created August 02, 2011 at 9:49 PM

Just got a new food processor in the mail, which I wasn't expecting (wedding gift).

What can I make or do with it?

Medium avatar

(4878)

on August 03, 2011
at 08:04 PM

OMG! How did I forget PESTO. YES, YUM!!! Add a little lemon for saltiness and freeze into ice cube trays for use throughout the year.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 03, 2011
at 06:33 PM

AKD, thanks! I'm glad you like it! :D

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 03, 2011
at 06:32 PM

Danielle, yup! It's me! ;D

40449b985898b088a64660b40f329f0f

(951)

on August 03, 2011
at 04:38 PM

My girlfriend made this because she is a vegetarian, and it was delicious!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on August 03, 2011
at 02:22 PM

Just made pesto 2 nights ago... fantastic

24fcc21452ebe39c032be6801d6bbadd

(9812)

on August 03, 2011
at 11:48 AM

+1 for cauli-rice! That stuff is my new addiction.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on August 03, 2011
at 11:46 AM

It should keep a week in the fridge- I think I did 1 whole egg plus 2 yolks, juice of half a lemon, and a little under 2 cups of extra light olive oil.

91fe5b7e10068df9f147ee84320e38f7

(614)

on August 03, 2011
at 12:10 AM

Salt and peppa to taste :-)

91fe5b7e10068df9f147ee84320e38f7

(614)

on August 03, 2011
at 12:09 AM

New here, but was going to respond, "Faux-tatoes" as well - roasted garlic, add to a lil-bit more done than fork tender steamed cauli -- while hot, add ghee or butter and garlic, and if you're doing dairy, grass-fed, cultured sour cream (Nancy's is quality and affordable) -Method -- blend cauli a little bit, then add ghee or gf butter and garlic, then add sour cream. When cooled down a bit, add chives for extra flava....mmmmm.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:50 PM

sure, i just steam or cook the cauliflower like i normally would, y'know "fork-tender", or a little softer, for this. i usually put a couple of cloves of garlic in with it while it's cooking. then plop into the processor with a couple-few tablespoons of butter (i like alot). salt, pepper. you can add some fluid if needed: cream, milk, water whatever. sorry i'm not a recipe person! :P the google will help you if you're not an eye-baller like i am. :)

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:40 PM

oh, and better to err on the side of over-cooking the cauliflower a little in this case, imo. i don't like it to be crunchy.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:36 PM

sure, i just steam or cook the cauliflower like i normally would, y'know "fork-tender", i guess they say. i usually put a couple of cloves of garlic in with it while it's cooking. then plop into the processor with a couple-few tablespoons of butter (i like alot). salt, pepper. you can add some fluid if needed: cream, milk, water whatever. sorry i'm not a recipe person! :) the google will help you if you're not an eye-baller like me!

77ecc37f89dbe8f783179323916bd8e6

(5002)

on August 02, 2011
at 11:27 PM

Can you say a little more about how you do that?

77ecc37f89dbe8f783179323916bd8e6

(5002)

on August 02, 2011
at 11:25 PM

Good Q grenadine. Jules: how long before fresh mayo goes bad?

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:22 PM

mmmmmm.. mayo by the pint.. How long before fresh mayo goes bad?

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 02, 2011
at 11:19 PM

hey!! thats you!! ive seen this video a dozen times, and sent it around to friends, and all this time.....it was you! hiya! thanks for the demo, too. its awesome.

65430e39d7e9e9322718d016fe668051

(2944)

on August 02, 2011
at 10:54 PM

MmMmmm thank you!

65430e39d7e9e9322718d016fe668051

(2944)

on August 02, 2011
at 10:53 PM

Gilliebean, did you make the primal nutella video on YouTube?

Medium avatar

(207)

on August 02, 2011
at 10:29 PM

ALSO: try this with frozen cherries as well. But substitute almond extract.

8d454fc50d6d58643d6f8b0d1e7ea8ea

(2830)

on August 02, 2011
at 10:23 PM

O thank you for posting that. I was just about to make David Lebovitz's sugar-and-milk-heavy version and "only have a little taste".

Medium avatar

(4878)

on August 02, 2011
at 10:15 PM

Yes, I am a tease: http://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/

65430e39d7e9e9322718d016fe668051

(2944)

on August 02, 2011
at 10:00 PM

Marie, do you have a good coconut butter recipe you like? I'm thinking about buying a food processor but might hold off if I can do get the same result in my blender.

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16 Answers

7
Medium avatar

(4878)

on August 02, 2011
at 09:55 PM

Soup,

Sauerkraut

Gazpacho

Pizza (non gluten)

Cookies (ditto, the non gluten)

Smoothies

Gelato

Coconut Butter

Oh, how I love my food processor, let me count the ways!

Medium avatar

(4878)

on August 02, 2011
at 10:15 PM

Yes, I am a tease: http://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/

65430e39d7e9e9322718d016fe668051

(2944)

on August 02, 2011
at 10:00 PM

Marie, do you have a good coconut butter recipe you like? I'm thinking about buying a food processor but might hold off if I can do get the same result in my blender.

65430e39d7e9e9322718d016fe668051

(2944)

on August 02, 2011
at 10:54 PM

MmMmmm thank you!

6
559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:19 PM

cauliflower "mashed potatoes" with garlic and tons of butter.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:40 PM

oh, and better to err on the side of over-cooking the cauliflower a little in this case, imo. i don't like it to be crunchy.

91fe5b7e10068df9f147ee84320e38f7

(614)

on August 03, 2011
at 12:09 AM

New here, but was going to respond, "Faux-tatoes" as well - roasted garlic, add to a lil-bit more done than fork tender steamed cauli -- while hot, add ghee or butter and garlic, and if you're doing dairy, grass-fed, cultured sour cream (Nancy's is quality and affordable) -Method -- blend cauli a little bit, then add ghee or gf butter and garlic, then add sour cream. When cooled down a bit, add chives for extra flava....mmmmm.

77ecc37f89dbe8f783179323916bd8e6

(5002)

on August 02, 2011
at 11:27 PM

Can you say a little more about how you do that?

91fe5b7e10068df9f147ee84320e38f7

(614)

on August 03, 2011
at 12:10 AM

Salt and peppa to taste :-)

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:36 PM

sure, i just steam or cook the cauliflower like i normally would, y'know "fork-tender", i guess they say. i usually put a couple of cloves of garlic in with it while it's cooking. then plop into the processor with a couple-few tablespoons of butter (i like alot). salt, pepper. you can add some fluid if needed: cream, milk, water whatever. sorry i'm not a recipe person! :) the google will help you if you're not an eye-baller like me!

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:50 PM

sure, i just steam or cook the cauliflower like i normally would, y'know "fork-tender", or a little softer, for this. i usually put a couple of cloves of garlic in with it while it's cooking. then plop into the processor with a couple-few tablespoons of butter (i like alot). salt, pepper. you can add some fluid if needed: cream, milk, water whatever. sorry i'm not a recipe person! :P the google will help you if you're not an eye-baller like i am. :)

40449b985898b088a64660b40f329f0f

(951)

on August 03, 2011
at 04:38 PM

My girlfriend made this because she is a vegetarian, and it was delicious!

5
Medium avatar

on August 02, 2011
at 10:27 PM

Put in two cups of frozen blueberries, a dash of vanilla extract, and a good glug of heavy cream. Process that shit until it's smooth, it might become one homogeneous mass and clump up. Then eat it like it's ice cream. I suggest you do this right now.

Medium avatar

(207)

on August 02, 2011
at 10:29 PM

ALSO: try this with frozen cherries as well. But substitute almond extract.

4
3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 02, 2011
at 11:09 PM

I like sticking a bunch of veggies in...pick a bunch of em: kale, carrot, onion, broccoli, cauliflower, celery, radish ect. and do a "rough chop". Stick this in tupperware and use it as a salad topper. Makes making a great salad quick and ez! I make one about once a day, throw some protein on and some balsamic vinagrette and your ready to roll.

4
8d454fc50d6d58643d6f8b0d1e7ea8ea

on August 02, 2011
at 10:25 PM

Pesto (nuts, herbs, garlic, oil)...or just use it to chop/shred/grate stuff. Like if you're making a fermented vege thing - carrots, cabbage - instant shredding!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on August 03, 2011
at 02:22 PM

Just made pesto 2 nights ago... fantastic

Medium avatar

(4878)

on August 03, 2011
at 08:04 PM

OMG! How did I forget PESTO. YES, YUM!!! Add a little lemon for saltiness and freeze into ice cube trays for use throughout the year.

3
B14dc4aa1ddefbec3bc09550428ee493

on August 03, 2011
at 06:40 AM

I don't think anybody mentioned this yet, but you can stop buying any foods that you pay more for when they are in pre-cut/shredded/chopped form, such as shredded cheese, chopped nuts.

3
Medium avatar

(12379)

on August 02, 2011
at 10:29 PM

Ketchup

BBQ Sauce

Mayo

There are loads of recipes online for paleo versions of the above 3. I make mine about once/month and store them in mason jars in the fridge - so nice to have paleo-friendly condiments that are available at my fingertips (and they only take about 15 minutes from start to finish for all three)

3
24fcc21452ebe39c032be6801d6bbadd

(9812)

on August 02, 2011
at 10:25 PM

Sweet potato/parsnip hashbrowns! That's probably my fave. I also do a larabar-type thing, I use it to make my coffee creamer (coconut milk, egg, coconut oil), and last week I used it for mayo- it was way easier than using my stick blender, but I had to make a whole pint in order for the blades to reach the eggs. Happy processing! :)

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 02, 2011
at 11:22 PM

mmmmmm.. mayo by the pint.. How long before fresh mayo goes bad?

77ecc37f89dbe8f783179323916bd8e6

(5002)

on August 02, 2011
at 11:25 PM

Good Q grenadine. Jules: how long before fresh mayo goes bad?

24fcc21452ebe39c032be6801d6bbadd

(9812)

on August 03, 2011
at 11:46 AM

It should keep a week in the fridge- I think I did 1 whole egg plus 2 yolks, juice of half a lemon, and a little under 2 cups of extra light olive oil.

3
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 02, 2011
at 10:05 PM

You can make Primal Nutella!!

Homemade Primal Nutella (aka Chocolate Hazelnut Spread)

by gilliebean

  • 3 cups raw hazelnuts
  • 3 tbsp cocoa powder
  • 3 tsp stevia (or to taste)
  • 1 tbsp coconut oil (maybe more)

Roast the hazelnuts for 10 minutes at 350???F on a clean cookie sheet. Allow to cool.

Remove paper-thin shells (just whatever comes off easily). If you leave them on, the spread is bitter. But it???s not worth the stress of trying to get them all off. Just remove what comes off easily.

Let the roasted hazelnuts sit overnight (I have found that I get a smoother spread if I let them sit). You can still make them while they???re warm, though.

Place roasted hazelnuts in the bowl of a food processor. I use a 12-cup Cuisinart. Process at full speed for about 5 minutes or until the nuts begin to clump like a cookie dough.

Add the cocoa powder and stevia. Process until the mixture is evenly dark.

Drizzle the oil into the mixture. Start with the first tablespoon. Mix well. Does the mixture have a spreadable texture now? If not, add another 1/2 tablespoon. Now? Keep adding a little oil until the mixture has your prefered spreadable consistency. I???ve found that about 2 tbsp of oil does it for me. But it depends on the nuts!

Also... you can make sauerkraut. ;)

8d454fc50d6d58643d6f8b0d1e7ea8ea

(2830)

on August 02, 2011
at 10:23 PM

O thank you for posting that. I was just about to make David Lebovitz's sugar-and-milk-heavy version and "only have a little taste".

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 02, 2011
at 11:19 PM

hey!! thats you!! ive seen this video a dozen times, and sent it around to friends, and all this time.....it was you! hiya! thanks for the demo, too. its awesome.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 03, 2011
at 06:33 PM

AKD, thanks! I'm glad you like it! :D

65430e39d7e9e9322718d016fe668051

(2944)

on August 02, 2011
at 10:53 PM

Gilliebean, did you make the primal nutella video on YouTube?

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 03, 2011
at 06:32 PM

Danielle, yup! It's me! ;D

2
741862d51f4709ea726113db7926576f

(605)

on August 02, 2011
at 10:29 PM

Lucky you, Eric! We use ours for all of the above listed, and: Nut butters (check out our PeCash butter here today: PeCash video "Riced" cauliflower Quick no-chop salsa Homemade Mayonnaise (great if your food processor has a feed tube that limits how fast your oil drips in) Making zucchini into "noodles" Slaws shredding carrots Slicing things quickly baba ghanoush

and about 100 other uses!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on August 03, 2011
at 11:48 AM

+1 for cauli-rice! That stuff is my new addiction.

2
D54290f91bd8c2ff9fdf2f519933bf3e

(1231)

on August 02, 2011
at 10:10 PM

coconut almond date balls

1
100fd85230060e754fc13394eee6d6f1

(18686)

on August 03, 2011
at 01:04 AM

If you also have a dehydrator, you can make pemmican.

1
6120c989fd5b69f42a0834b69b87955b

(24553)

on August 02, 2011
at 10:55 PM

You can make your own ground meat. It'll be a different texture than the stuff from the store, but still works great for meatloaf and burgers. Just make sure you process it in smallish batches so the dang thing doesn't "walk" off the counter.

1
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on August 02, 2011
at 09:59 PM

make braunschweiger

0
3558d8feb56bc681144f87e67140f885

on August 03, 2011
at 06:28 PM

Here's a candy that I like to make with my kids:

pit 5 dates and 5 prunes, process them along with 10oz of raspberry preserves and 1 tablespoon of vanilla. when it's nice and pureed, add 1/2 cup of cocoa powder and 2 cups of coconut meat.

form into balls and roll in some more coconut meat. flatten slightly and dehydrate for about 4 hours - I don't usually do this, or sometimes I'll leave them in a warm oven for a bit.

they are delish!

0
97c04f87a752ff0a5cf6be9d806c0334

(888)

on August 03, 2011
at 07:03 AM

Don't forget curries and soups!

I love making nut butters from scratch. I used to make my own nutella with my preferred brand of sweetener, roasted hazelnuts, and vanilla. Much better than the store bought kind, for sure.

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