Tag Archives: food processor

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

Although summer’s end is slowly approaching, I do love the bounty of late summer vegetables stacked high in the markets right now. The bright greens, reds, yellows and purples are calling my name every time I go shopping. I can’t help but center more meals around zucchini, squash, tomatoes and herbs while I still have the chance.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

The love for these gorgeous veggies is what inspired this spicy pasta. I love that it lets me eat tons of delicious healthy foods – without feeling like I didn’t get enough to eat. The warm pasta, the bright cheese and the colorful vegetables are filling but not heavy, so it’s perfect for dinner on a summer evening.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

In fact, this pasta works great for potlucks and parties, or when you have so much zucchini and squash you almost feel buried by it. (Just me?) I’m always looking for new ways to use zucchini since it’s so inexpensive this time of year. This recipe makes a lot of pasta. Take leftovers for lunch or send them to school with your kids.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeachSpicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach


Spicy Summer Vegetable Pasta
SERVES: 6

Ingredients
1 package (16 oz.) ruffle pasta
3 Tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 package (6 oz.) crumbled feta, divided
2 cups arugula
1 cup pitted kalamata olives
1 package (0.75 oz.) fresh basil, sliced
Instructions
Cook pasta according to manufacturer's directions. Drain.
Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
Add yellow squash and zucchini and cook for 3 minutes.
Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
Add vegetable mixture to bowl and toss until well blended.
Garnish pasta with remaining feta.
Everyday Good Thinking http://everydaygoodthinking.com/

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Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Atle Larsen, Group Brand Manager, and one of his favorite family recipes inspired by life on the water in Norway.

For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch.  If I could see white (the belly of the fish), I knew we would go home with dinner.  Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach


Norwegian Fish Cakes with Brown Gravy and Vegetables
SERVES: 6

Ingredients
3 medium potatoes, peeled, sliced in quarters lengthwise
6 large rainbow carrots, peeled, cut into 2” pieces
2 lbs boneless skinless white fish fillets (haddock, cod, etc)
1 ½ teaspoons salt
1 ½ teaspoons potato starch
½ teaspoon ground nutmeg
⅔ cup whole milk
¼ cup chopped fresh chives
⅔ cup all purpose flour, divided
6 Tablespoons vegetable or canola oil
½ yellow onion, chopped
3 cups beef stock, divided
2 Tablespoons Kitchen Bouquet
salt and pepper
Instructions
Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.
Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.
Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.
Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.
Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.
Add remaining ⅓ cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.
Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack n Snap food processor on Everyday Good Thinking @hamiltonbeach

The Hamilton Beach® Stack & Snap™ 12 Cup Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Hamilton Beach® Food Processors are the ultimate kitchen appliances, whether you’re cooking for two or prepping for a large family meal.



Food Focus: Zucchini (and a recipe for Cheesy Zucchini Casserole!) from Everyday Good Thinking, the official blog of @hamiltonbeach

One of the most ubiquitous summer fruits, the zucchini (cucurbita pepo) is a long, green summer squash of Italian origin with many culinary uses. It’s usually prepared as a vegetable in savory dishes like ratatouille, casseroles and fritters, but it can also be shredded and used in sweeter dishes like zucchini bread. The best zucchini to purchase (or pick, if you have a garden of your own) are less than 8 inches long. This means the squash is immature and the seeds are still soft. Larger zucchini (They can grow up to a few feet in length!) tend to be more fibrous and woody than their smaller and more tender counterparts.

Hamilton Beach

Zucchini is a healthful, low-calorie fruit containing folate, potassium and vitamin A. Like many other fruits and vegetables, much of the nutritional value is found in the peel, so keep it on to get all the nutrients you can. One whole zucchini is only 16 calories!

Zucchini squash blossoms are also edible. These grow directly on the plant and can be eaten raw or cooked. They are commonly stuffed with soft cheeses and fried. If you can find them, the flowers are a beautiful summer treat.

Hamilton Beach


Cheesy Zucchini and Squash Casserole
SERVES: 12

Ingredients
1 Tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 garlic clove, minced
1 pound zucchini, thinly sliced
1 pound yellow squash, thinly sliced
1 large egg
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup seasoned Panko crumbs
1 Tablespoon butter, melted
Instructions
Preheat oven to 350°F.
Heat olive oil over medium-high heat. Add onion and garlic; cook 2 minutes. Stir in squash, cooking an additional 4 minutes or until squash is tender.
Beat egg and sour cream in large bowl until well blended. Stir in cheeses, thyme, salt and pepper. Pour into 8x8-inch baking dish.
Stir crumbs and butter in small bowl. Sprinkle over squash mixture.
Bake 25-30 minutes or until crumbs are golden brown and mixture is heated through.
Notes
If using a countertop oven, use middle rack for baking.
To speed food prep, use a food processor to chop, mince, slice and shred.
Everyday Good Thinking http://everydaygoodthinking.com/

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Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach

Macaroni and cheese is almost everyone’s favorite childhood food, and we’ve made this grown up version by adding smoked gouda, bacon and spices. The crunchy bread crumbs come together in the food processor and add a nice crunch to the soft mac and cheese when you bake it in the oven. And bacon? Well, who doesn’t like bacon? This is the ultimate in rich comfort food, and it’s great for leftovers because it’s even better the next day. The recipe is also perfect for feeding a crowd – just pair it with a salad and a good beer selection and you have dinner for a dozen people.

Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach


Smoked Gouda Bacon Macaroni and Cheese
SERVES: 10

Ingredients
1 (4 oz.) French baguette, torn
6 slices cooked bacon, chopped
1/4 cup loosely packed parsley
2 Tablespoons butter, melted
1 package (16 oz.) corkscrew or elbow pasta
1/3 cup butter
1/4 cup flour
4 cups milk
1 package (8 oz.) extra sharp Cheddar cheese, shredded
1 package (8 oz.) smoked Gouda cheese, shredded
2 1/2 teaspoons Creole seasoning
Instructions
Preheat oven to 400°F.
Using S-blade with food processor running, drop bread, 1/2 of the bacon and parsley into food chute. Process until finely chopped. Gradually add melted butter; process until crumbs form. Set aside.
Cook pasta according to package directions for al dente. Drain and rinse with cold water. Set aside.
Melt 1/3 cup butter in Dutch oven over medium-high heat. Gradually add flour, whisking until smooth, about 1 minute. Slowly add milk, stirring 8 to 10 minutes until mixture is thickened and smooth. Remove from heat.
Stir in cheeses, remaining bacon and Creole seasoning until cheese is melted. Fold in pasta.
Pour mixture into 11x7-inch baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumb mixture.
Bake 25 to 30 minutes or until crumbs are browned and mixture is heated through.
Notes
If using a countertop oven, place baking dish on the bottom rack to bake.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Bananas Foster Bread Pudding from Everyday Good Thinking @hamiltonbeach

Realizing you can make delicious desserts in the slow cooker has to be one of my favorite discoveries. If you think low and slow moist heat is only good for soups and stews, there’s a whole new world for you to discover. This world contains some of the best sweet treats you can find, like this bread pudding with a twist.

It tastes like the moistest banana bread you’ve ever had, and it’s perfect served as breakfast, dessert or a brunch side dish. It would be an impressive contribution to a potluck, and best of all, it’s incredibly easy to make.

Slow Cooker Bananas Foster Bread Pudding from Everyday Good Thinking @hamiltonbeach

The “hard sauce” served on the side is like a cross between frosting and glaze. The sweet cinnamon flavor adds a lot to the bread pudding, like the glaze on top of a cinnamon roll. The banana flavor is fantastic, but you could substitute any other mashable fruit, like fresh berries, cooked apples or stone fruit.

Slow Cooker Bananas Foster Bread Pudding from Everyday Good Thinking @hamiltonbeach


Bananas Foster Bread Pudding with Cinnamon Hard Sauce
SERVES: 12

Bread Pudding
3 medium very ripe bananas
8 large eggs
3 cups milk
2 cups packed dark brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon
1 (20 oz.) French bread loaf, cut into 1-inch cubes
Cinnamon Hard Sauce
3/4 cup butter, softened
1 2/3 cups confectioners’ sugar
2 Tablespoons light rum or milk
1 teaspoon ground cinnamon
Pinch of salt
To make the Bread Pudding
Puree bananas and eggs in food processor bowl.
Spray slow cooker crock with cooking spray and place in slow cooker base.
Pour banana mixture into crock. Stir in milk, brown sugar, vanilla and 2 teaspoons cinnamon until well blended.
Fold in bread cubes until bread is coated.
Cover and cook on HIGH 2 1/2 to 3 hours or LOW 5 1/2 to 6 hours.
Serve with Cinnamon Hard Sauce.
To make Cinnamon Hard Sauce
Using a stand mixer, beat butter in small bowl until creamy. Gradually add confectioners’ sugar, rum, 1 teaspoon cinnamon and salt until smooth and well blended.
Notes
Any leftover Cinnamon Hard Sauce would be great over pancakes, waffles, or French toast. If serving without Cinnamon Hard Sauce, sprinkle with a mixture of 1 Tablespoon confectioners' sugar and 1/4 teaspoon cinnamon.
Everyday Good Thinking http://everydaygoodthinking.com/

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