food processing
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Smoked Salmon Spread
Ingredients:
8 oz. low fat cream cheese, at room temperature.
¼
cup low fat sour cream
¼
cup low fat Greek yogurt
1 tbsp. fresh lemon juice
2 tsp. fresh dill, plus more for garnish
2 tsp. chives (or green onions), plus more for garnish
½
tsp. salt
¼
tsp. freshly ground black pepper
4 oz. smoked salmon, roughly chopped thinly sliced rye bread rounds
Place the cream cheese, sour cream, yogurt, lemon juice, dill, chives, salt,
pepper, and half of the smoked salmon in the Processor Bowl.
Pulse until smooth. Place the spread in a serving dish and mix in the remain-
ing salmon. Garnish with dill and chives, if desired. Serve right away with
rye bread rounds or chill until serving. Serves 8.
Fire-Roasted Tomato Salsa
with Tortilla Chips
Ingredients:
14.5 oz. can fire-roasted tomatoes, with juice
½
small red onion, peeled, roughly cut
4 cloves garlic, peeled
½
tsp. salt
¼
tsp. black pepper
¼
tsp. ground cumin
¼
cup cilantro leaves
2 tbsp. fresh lime juice
6 oz. baked tortilla chips
Place all ingredients in the Processor Bowl and pulse until fairly smooth.
Taste and adjust seasonings, if desired. Serve right away with chips or
refrigerate for up to 2 days. Makes about 1½ cups.
Greek Chicken
w/ Feta & Olive
Ingredients:
¾
cup Greek feta cheese, crumbled
10 oz. pkg. frozen spinach, thawed and squeezed dry
8 kalamata olives, pitted
1 tbsp. extra virgin olive oil
1 tbsp. fresh lemon juice
4 boneless, skinless chicken breasts, pounded thin & seasoned with salt and
pepper
Preheat oven to 400°F degrees. Place the feta, spinach, olives, olive oil, and
lemon juice in the Processor Bowl. Pulse until the ingredients are mixed together
and coarsely chopped. Set aside. Make a horizontal slit in each chicken breast.
Pack the stuffing into each breast, dividing the filling evenly. Use cooking string or
a toothpick to secure the pocket. Lightly coat a rimmed baking sheet with non-
stick oil spray and placing the breasts on the sheet. Bake for 8 minutes. Turn the
chicken over and bake for another 8 minutes or until cooked through and no pink
remains. Remove string or toothpicks before serving. Serves 4.
Very Berry Ice Cream
Grilled Red Snapper
w/ Romesco Sauce
Baja Halibut Fish Tacos
Ingredients:
4 8 oz. red snapper fillets, seasoned with salt & pepper & brushed w/olive oil
¼
cup extra virgin olive oil
1 slice crusty bread, torn and toasted
½
cup blanched, peeled almonds, toasted
5 cloves garlic, peeled
15 oz. can whole tomatoes with juice
4 oz. jar roasted red bell peppers, drained
1 tbsp. ground smoked paprika
2 tbsp. red wine vinegar
Preheat oven to 350*F. Cover a rimmed baking sheet with foil. Set aside.
Place the olive oil, torn bread pieces, almonds, garlic, tomatoes, bell peppers,
paprika, and vinegar in to the Processor Bowl. Pulse for 20 seconds until smooth.
Spread the mixture over a baking sheet and bake for 15 minutes. Remove from
heat and let cool. Grill the snapper over medium high heat, 4-5 minutes a side.
Remove from grill. Serve with the romesco sauce drizzled on top. Serves 4.
Ingredients:
1
½
cup Frozen mixed berries
1 cup heavy cream or milk or low fat milk
1/3
cup sugar or Splenda
1 tsp vanilla
Place the cream, frozen berries, suger and vanilla into the Processor Bowl
using the blade attachment. Pulse continuously for 30 seconds or until all
ingredients are well blended and forms ice crystals.
Serve as is or place in a freezer for an hour to create to very thick
consistency.
Ingredients:
½
cup fresh cilantro
1 lime, juiced
1 tbsp. raw, unfiltered honey
½
cup low fat mayonnaise
¼
red cabbage, thinly sliced
kosher salt and black pepper
3 tbsp. canola oil
12 fresh corn tortillas
1 lb. halibut fillets, cut into bite-sized pieces
1 avocado, chopped
½
cup fresh salsa
Place the cilantro, lime juice, honey and mayonnaise in the Processor Bowl and
pulse until smooth. Place the cabbage in a large mixing bowl and spoon the
dressing over, tossing lightly to mix. Season with the salt and pepper to taste. In
a large sauté pan, heat the oil until shimmering. Using tongs, quickly dip the torti-
llas into the oil just until the tortilla is softened. Drain the tortillas on paper towels.
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