Lots of food processors in my immediate vicinity just now…I’m feeling inspired to explore new recipes for mine, so please feel free to add your own favorite ideas in the comments, if you like.
Here are some of my most commonly home-processed foods:
power bites/bars (recipes from Healthy Snacks to Go from Kitchen Stewardship blogger Katie Kimball)
chopping onions, garlic, peppers….
Grinding up meat– if you buy meat at the grocery store, buying a regular cut of meat and grinding it yourself is a good way to ensure that you aren’t getting any ammonia (a “process” used in many ground meat products).
pesto– basil pesto is the most common, but I also like to use broccoli, arugula, or other greens as a base.
this strawberry face mask from Crunchy Betty (although I didn’t eat the rest of it like she recommended. I froze it in individual use sizes and defrost one whenever I want to use it).
I just made these today:
Here’s the recipe:
Cocoa Pecan Brownie Scones
2 1/4 c whole spelt flour (you could use all purpose or whole wheat; just use less), plus more for dusting the work surface
1/4 c cocoa powder
1/2 c cane sugar
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp salt
1/3 c olive or other vegetable oil (non-gmo if possible)
1 tsp vanilla extract
1 beaten egg
1/3 c yogurt or buttermilk
1/2 c pecans (or other nuts, chocolate chips, or whatever dried fruit you enjoy the taste of with chocolate. You should adjust the name appropriately when you present them to your friends, of course.
1 tsp chocolate syrup -or- a little sugar
oil for the cookie sheet, or parchment paper, if you’re into that.
Preheat oven to 375 degrees. Oil or line a cookie sheet (I pour a little oil on and smooth it around with my hand. Unless E. is around. If she is, that is her favorite job).
Combine dry ingredients in food processor with dough attachment. Pulse until well mixed.
Add olive oil and pulse until dry ingredients are fairly evenly coated. Beat the egg with the vanilla and yogurt (I used my homemade yogurt from skim milk), add, and pulse until a soft dough is formed. You may need to add more flour during this step.
Turn the dough out onto a floured surface and pat into a long, narrow rectangle (a bar about 3 or 4 inches wide). Cut it into alternating right triangles to make traditional scone shapes like the ones pictured, or shape them however you like. Baking time may vary depending on the size of your scones.
Place scones on the oiled pan. Brush the tops with the egg mixture. Bake for 15-20 minutes, until the tops start to look a little golden brown (this might be a little hard to judge since they are chocolate, but a toothpick should come out clean, and you want the outside to be a little crunchy).