‘Processed’ Food – Me and My Cuisinart

Foodie Friday

Apr 1, 2011 by Rebecca Crichton

I got my first Cuisinart when they first came out in the 1970’s. At first I followed the suggested recipes slavishly, fearing mistakes and still tentative about how it would fit into my own cooking life.

But conversion happened easily and I have had various versions of the machine throughout the years.

While I use it for all the chopping, grating, slicing and other prep activities for meals, I rely on it most for creating a whole range of salsas, spreads and pastes that I can assemble quickly and use as appetizers, take to pot lucks or just have on hand.

I shared my ‘Cilantro Salsa in 3 Acts’ last week and this week I offer 3 more of my favorite ‘processed’ foods.

And here’s a general principle I follow when assembling these: I process the smaller ingredients – garlic, spices, onions, olives, pickles, mustards, etc. before adding the ingredients I want to have less smooth. It is a generally good approach even if I want everything very finely pureed.

I mentioned my penchant for intense flavors last week. The recipes below will make your taste buds sing!

Tuna Olive Tapenade

Ingredients

3 cloves garlic, peeled

1 cup pitted kalamata olives

2 tablespoons capers

1 teaspoon Dijon mustard

½ can anchovies – drained and rinsed

2 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper to taste

1 can drained tuna (either in oil or water)

Directions

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, mustard, anchovies, lemon juice, and olive oil Blend until everything is finely chopped. Add the tuna a pulse until it is incorporated but not pureed.

Black Bean and Lime Pickle Spread

Ingredients

3 tablespoons Indian Lime Pickle (Pathak’s mild version is my favorite)

2 cloves garlic, peeled

2 tablespoons Dijon or grainy mustard

2 tablespoons plain yogurt

Juice of ½ lemon or lime

1 can drained black beans

Directions

Place garlic, lime pickle, mustard, yogurt and lime juice in processor, pulse to mince and combine. Add drained black beans, pulse to mix then continue to process until a fine puree. Taste to balance the sour/salt/spicy flavors to your liking.

Genesis Spread

I first served this when watching the great PBS Genesis Series

Ingredients

1/4 c. Sundried tomatoes in oil, heated with 1 clove crushed garlic in microwave for 30 seconds

2/3 c Green pitted olives with or without pimentoes

1 c or (one jar) Marinated artichoke hearts

1 c. (4 oz) Feta, shredded or crumbled

Directions

Chop all ingredients in processor until smooth.

To serve – heat in microwave until hot and bubbly (2 minutes)

Serve on sliced toasted baguettes or other good bread.

You can use it as spread to start some great sandwiches.

Graphic credit: Apartment Therapy

About the Author

Rebecca Crichton Has Written 40 Articles For Us!

I try to stay aware of one main concept: We see things through different lenses. We get caught in our own belief systems and most of us are pretty attached to being right. I am one of those inveterate Life Long Learners. I like new ideas, new experiences, new people, new challenges.

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Tags

• Cuisinart
• Foodie Friday
• Processed food
• Rebecca Crichton
• Recipes
• Tapenade

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