I was just starting to put together some red sauce for spaghetti when I realized I don’t have any puree which is what I usually use. I have many cans of diced tomatoes though. If I run them through a food processor will it be the same?
I just made a large pot of vegetable soup, tasted it and something is missing.
I sauteed onions, celery, garlic and roasted red peppers and tomotoes in olive oil. Put them thru the food processor to puree and added them to my water to start the stock. I added leeks, green onions, sliced turnips, green beans, fresh dill, italian parsley, cilantro, oregano, sliced carrots, diced mushrooms, pureed tomatoes, and my usual seasonings. After simmering for an hour I tasted it and there is something missing that I can’t put my finger on. Any suggestions?
I just made a large pot of vegetable soup, tasted it and something is missing.
I sauteed onions, celery, garlic and roasted red peppers and tomotoes in olive oil. Put them thru the food processor to puree and added them to my water to start the stock. I added leeks, green onions, sliced turnips, green beans, fresh dill, italian parsley, cilantro, oregano, sliced carrots, diced mushrooms, pureed tomatoes, and my usual seasonings. After simmering for an hour I tasted it and there is something missing that I can’t put my finger on. Any suggestions?
We need to purchase a food processor but we can not afford an expensive high quality item at this time.
Specifically I want to make Humus. The beans seem to be quite hard. The last time I made it, it burnt up my blender. I dumped them straight from the can (rinsed) and it took quite a bit for the initial puree and I had difficulty mantaining cavitation until the puree was very smooth.
Will an inexpensive hand held blender/mixer do the job? Will I get more than three uses out of it? How much should I plan to spend for a cheapy that I can use more than once? .00? .00? Will boiling the beans to a sweet pea consistency help?
I liked What we made with light garlic and heavy roasted red peppers. Any other single ingredients that taste good?
Thanks
Frank Pytel
I got this recipe from a friend of mine but I really don’t dig horseradish and my husband has a bad tummy so was wondering what ingredient can I replace the horseradish with.
Hot Crab Dip
Preheat oven to 325 F. Butter a 2-cup ovenproof small baking pan!
Puree in a food processor all 6 items until smooth:
8 ounces cream cheese, softened
¼ cup mayonnaise
1 tablespoons minced onion
1 teaspoon drained horseradish
1 teaspoon Worcestershire sauce
¼ teaspoon salt
Scrape into a bowl puree mix.
Then fold in :
One 6-ounce can of crabmeat, drained
Pour into buttered baking pan.
If desired, sprinkle on top with:
Slivered almonds
Bake until heated through, about 25 minutes.
Serve with:
CRACKERS
I bought a cookbook to cook with more veggies and most of the recipes call for purees. I love the idea but last night I attempted my first puree. I only needed one sweet potato to make hot chocolate so I roasted it and put the small amount in my blender, which is designed for smoothies and larger quantities. The amount of sweet potato barely even came up to the actual metal blender (not sure of the exact title, the spinning part that blends). It said I could try adding a tablespoon or so of water but it still did nothing. I’m guessing it was just the blender size. Does anyone know of a good quality blender that will work with small quantities. In her book the magic bullet is recommended. I was a bit weary of it since I saw it on tv commercials but I saw it in Costco the other day so I thought perhaps it was good quality.
I want to be able to very easily digest raw food, which will have to be processed in either a blender or a food processor, but I am having difficulty finding the definition of a "puree".
Is a puree just as smooth in consistency as a smoothie is? I want to be able to literally not have to do any chewing at all of my food, just process it in a food processor and not have to think about it. And, keep in mind, this will all be raw food going into the food processor: broccoli stalks, cabbage, etc,.
So what’s the difference, and can you make something so fine in a food processor — a video demonstrating the "liquiefying capabilities" of a food processor — that you won’t have to do any chewing at all?
My question comes in part because I’ve completely ruined my teeth through an eating disorder, now in recovery but need an extra push to get all my nutrition in one sitting without having to pulverize with my teeth or cook, which will cause nutrient loss.
Thank you so much,
Av