Tag Archives: food processor

If you’re an avocado fan like myself, you probably indulge in your fair share of guacamole. Whether I’m watching it made table-side at my favourite Mexican restaurant or paying a little extra to enjoy it on a fast-casual burrito bowl, I enjoy every bite.

While it’s easy to order guacamole when you’re eating out, it’s even easier to make it at home. Using your Hamilton Beach® processor you can whip up your favourite dip in a matter of minutes.

Using a food processor fitted with the chopping/mixing blade, add onion, jalapenos, tomatoes, cilantro, salt, and black pepper to the food processor bowl. Pulse until the mixture is roughly chopped and chunky. Then add ripe avocados (is there anything more satisfying than slicing open a perfectly ripe avocado?), and lime juice. Pulse until you reach your desired guac consistency – pulse longer for a super creamy guac, or only a few times if you like it on the chunkier side. Pro tip: use a food processor with a bowl scraper to ensure you don’t leave a single ounce in the bowl.

Making guacamole at home allows you to control the ingredients – especially the salt – and lets you experiment with the flavours. Maybe add extra jalapenos if you like a spicier dip, or garlic for added zing. Make a few batches and find the winning combination. Who wouldn’t want attend a guacamole taste test?!

Whether you’re serving this homemade guacamole with chips for dipping on Cinco de Mayo or on top of Cuban mojo pork or Mexican burgers, guac never costs extra when you make it at home.

How to Make Guacamole in your Food Processor
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How to Make Guacamole in your Food Processor
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  1. Using food processor with chopping/mixing blade, add onion, jalapeno, tomatoes, cilantro, salt and black pepper to the processor bowl. Pulse until mixture is chunky.
  2. Add avocado and lime juice. Pulse until mixture is creamy with pieces. Serve with tortilla chips
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The dog days of summer are here and it’s high time for peaches. If you haven’t gotten your fill of this juicy stone fruit yet, now’s the time. Satisfy peach craving with a big slice of homemade peach pie.

Peaches are a versatile fruit that can be incorporated into a variety of seasonal dishes – both sweet and savory. Top your fish tacos with a sweet and spicy peach salsa, enjoy a ice-cold glass of peach sangria during happy hour, or bake them into your favorite summer cobbler.

Peach Pie

While all of those options are undeniably delicious, you can’t go wrong with a classic peach pie. Ripe, sweet peaches shine in every slice and all you need is a dollop of fresh whipped cream to experience summer dessert heaven.

Peach Pie

In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ground ginger. Add fresh, sliced peaches, lemon juice, and vanilla extract. Stir until the peaches are fully coated with the cornstarch mixture then spoon them into a prepared pie dish. We made our own pie crust (it comes together in no time with the help of a Hamilton Beach® food processor) for this summer pie but you could definitely use store-bought to save on time.

Peach Pie

Roll the second slab of pie crust dough over top of the peaches to form the top. Seal the bottom and top doughs then cut a few slits in the top. The slits help the filling vent during baking but also are create a pretty, simple decoration. Brush the top with milk and sprinkle with coarse sugar for a nice sheen and a little added texture.

Peach Pie

Bake at 400 degrees for a little under and hour until the crust is golden brown and the peach filling is bubbling.

Peach Pie

Top this sweet peach pie with a dollop of whipped cream or your favorite ice cream. Serve it at your next backyard BBQ.

Classic Peach Pie
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Classic Peach Pie
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  1. Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes
  2. Heat oven to 400°F.
  3. Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
  4. In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger.
  5. Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
  6. Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
  7. Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.
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So you’ve picked up a baker’s dozen of bagels from your local bakery, but smearing those golden circles with store bought cream cheese seems like a travesty.  Luckily, cream cheese is one of the easiest cheeses to make at home- making it a hassle-free option when it’s your turn to host a boozy brunch.  Is there any snack more satisfying than a cream cheese and cucumber bagel? I think not.

Dill Cream Cheese Ingredients:

3 cups milk

1 cup whipping cream

2 tbsp white vinegar

1 tbsp fresh lemon juice

¼ tsp salt

Fresh Dill

fresh dill cream cheese with cucumber and bagel recipe ingredients

Tools:

Hamilton Beach Professional Food Processor

Cheesecloth

hamilton beach food processor

Method:

1. Add milk and cream to a heavy-bottomed saucepan and bring to a rolling boil

2. Reduce your heat to medium and slowly add 1 tbsp of vinegar, wait about 3-5 minutes and add the remaining vinegar.

3. Add 1 tbsp of fresh lemon juice and remove from heat, allow to cool for 10 minutes.

4. While the curd is forming and cooling, line a colander with cheesecloth and place over a bowl.

5. Strain your curds from the whey.

6. Squeeze out the extra whey. (I got about 2 cups of whey from my curd).

7. Time to “cream” your cheese.

8. Add fresh dill, salt and cheese curd into your food processor and blend on medium until smooth.

Pro Tip: once you start adding the vinegar do not stir vigorously, this will break up the curd and not allow it to form properly.  Use a spatula and gently stir back and forth not forgetting to scrape down the sides of the pan.

fresh homademade dill cream cheese recipe

Pro Tip: you can save the whey as a great marinade for the meat. The acid from the milk and vinegar breaks it down and makes meat extra tender.

fresh homademade dill cream cheese recipe

 

hamilton beach food processor

 

fresh dill cream cheese with cucumber and bagel

Upgrade Your Bagel with Homemade Fresh Dill Cream Cheese



Some (OK, most) of my favourite foods are components of a standard Mediterranean diet. Olives, feta cheese, flaky, fresh fish, and of course, hummus. If any of these ingredients are on my plate, I’m a happy camper. Hummus, especially, has become a staple in my kitchen. The creamy, tangy dip is a go-to if you’re in need of a quick afternoon snack, a flavourful condiment, or an easy party appetizer.

Homemade Hummus

You can find a wide variety of brands and flavours at the grocery store, and while I’m sure you have your favourite brand (we all do), it’s so incredibly easy and budget-friendly to make at home.

Homemade Hummus with Pesto

Using the S-blade with your food processor running, drop garlic cloves and green onions into the food chute. Then add a can of drained garbanzo beans, tahini, lemon juice, olive oil, cumin, cayenne pepper, salt, and pepper. Tahini is a paste made from toasted sesame seeds. If you don’t have any tahini on hand, you can skip it and add a little extra olive oil for a smooth consistency.

Homemade Hummus with Pesto

Once the ingredients are processed and smooth, scoop into a serving bowl and garnish. We topped ours with a dollop of homemade pesto, pine nuts, and a drizzle of olive oil but you could top with sun-dried tomatoes, paprika, or fresh herbs.

Homemade Hummus with Pesto

Serve this simple, flavourful dip with warm pita bread, fresh vegetables, or even olives. After seeing just how easy it is to make in your own kitchen you’ll think twice the next time you reach for the tub at the grocery store.

Homemade Hummus with Pesto
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Homemade Hummus with Pesto
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Instructions
  1. Using S-blade and with processor running, drop garlic cloves and onion into food chute. Then add garbanzo beans, tahini, lemon juice, olive oil, cumin, cayenne, salt, and pepper.
  2. Continue to process until smooth, adding enough reserved liquid from beans to reach desired consistency and scraping bowl as needed.
  3. Place into serving bowl and garnish with paprika. Serve with pita bread and/or vegetables. To store, refrigerate.
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Summertime is prime zucchini season. Whether you are growing it in your backyard garden or buying an armload from your local grocery store, now is the best time to enjoy this seasonal squash.

Whether you are using your electric spiralizer to make zoodles for a low-carb dinner or experimenting with different zucchini boat recipes, there are plenty of ways to incorporate zucchini into your daily routine this summer.

One of the most obvious ways is to make zucchini bread. While we are big fans of the classic recipe, this chocolate zucchini bread is next level. Because everything is better with chocolate, right?

In a small bowl, mix flour, cocoa, salt, baking powder, and baking soda.

Chocolate Zucchini Bread

Then, using your Hamilton Beach® food processor fitted with the shredding disc (running) add zucchini to the food chute. Your food processor shreds the zucchini in seconds, it’s such a time saver.

Chocolate Zucchini Bread

In another bowl, use your Hamilton Beach® hand mixer to beat sugar, eggs, butter, milk and vanilla extract until well blended. Reduce the mixer to a low and slowly add the flour mixture. Then stir in the shredded zucchini and chocolate chips. Go ahead, throw in a few extra chocolate chips while you’re at it.

Chocolate Zucchini Bread

Transfer the mixture to a 9×5-inch pan and bake for an hour at 350 degrees.

Chocolate Zucchini Bread

This chocolate zucchini bread is truly irresistible. Serve it for a sweet breakfast with a hot cup of coffee or a (secretly) veggie-packed dessert. This delicious bread will undoubtedly trick the kids into eating their vegetables this summer.

Chocolate Zucchini Bread
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  1. Heat oven to 350°F. Spray a 9x5-inch baking pan with nonstick cooking spray. Set aside.
  2. In a small bowl, stir together flour, cocoa, salt, baking powder and baking soda. Set aside.
  3. Using shredding disc with food processor running, add zucchini to food chute. Process until shredded. Set aside.
  4. In a large bowl, using a hand mixer on medium speed, beat sugar, butter, eggs, milk and vanilla extract until well blended.
  5. Reduce mixer to low speed, gradually beat in flour mixture until blended. Stir in zucchini and chocolate chips. Pour mixture into prepared baking pan.
  6. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
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