I think when Salsa married Pesto, they had a baby named Chimichuri. Just ask any local and they will point you in the right direction, they may even join you for a cold one. When you visit Austin, check out Chuy’s ‘Crack Sauce’. Try making Creamy Jalapeño & Avocado Salsa, a nod to an Austin restaurants signature salsa. They transform tacos to a whole new level. I love creamy salsas, love-love-love! They have the same ingredients as fresh, garden salsas except with the addition of Mexican sour cream or avocado. I used the FP in making Naan and it turned out so easy. It’s almost as if the inventor of the processor wanted to solve a bread making problem. You will never have an overly-wet dough again. If you put the dry ingredients in first, you can slowly add the wet ingredients while processing until the dough comes together. I made Thai Pumpkin Soup, oh that was good! For an Asian pumpkin fusion try Orange Ginger Pumpkin Soup with Miso. Then I put it in freezer bags and froze them flat so I could stack them in my freezer. After roasting, I put the pumpkin chunks in my cuisinart and pureed it. I had a pumpkin vine that went viral, well it didn’t have a virus, it just gave me 19 pumpkins! I used several for decoration and roasted several of them. Use your fresh salsa on eggs, with corn chips, on sandwiches & wraps or add a dollop in soup to add freshness. A robust, bold roasted red pepper dip made with walnuts, olive oil, onions and spices. Make a middle eastern salsa called Muhammara. Try this Salsa Verde next time you are overrun with peppers from your garden or this Roasted Jalapeño Salsa. Plus, it’s a great way to use up veggies in your garden so they don’t go to waste. H ave fun everybody!įresh salsas are a MUST! Jarred salsa is convenient but lacks the freshness and zing that fresh, pulverized veggies bestow on said condiment. My hope is that this article will inspire you to create and play with your food. I challenge you to dust off your food processors and blenders and start cooking! They chop,mix, dice, puree raw ingredients which is how real cooking starts. Once I started cooking for real, I started using my FP and my blender regularly. I didn’t realize until recently how much I relied on convenience foods that made me feel like I was cooking. I’m talking about from-scratch kind of cooking.
Until I started this blog, I didn’t really cook. I know exactly where it is and can retrieve it in less than a minute. That is how often I used my FP.įast foreward to today, as a food blogger, I use it all the time.
If I ever needed it for a recipe, I would have to get down on my hands and knees and dig it out from one of the lower cabinets, which one I could not tell you. There was a time, not long ago, when I would have to think hard if you asked me where I kept my food processor. Dust off this kitchen-worthy appliance and start creating! Embrace the 8 reasons to fall in love with your food processor again! Learn to make salsa, marinade, bread dough, pastry dough, sauces and more.
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