The Almighty Food Processor

Ok Ya'll the 7 cup Cuisinart food processor is on sale at Macy's for $59- if you don't have one, it's time to invest.

I bought mine at Costco- it's the 14 cup Cuisinart $150. All I can say is that it has saved me hours prepping in the kitchen, and I can't believe it took me so long to get one.

Here's a little insight to these gadgets. First, it slices veggies, shreds, and processes. I no longer have to mince garlic- boom! into the processor and done! Pulsing is a great feature that many overlook. It is excellent for chopping and won't turn things into mush. Onion, beans, and veggies can all be "chopped" if you pulse. Oh, and it can also make fabulous dough.

I love my food processor and I encourage you all to invest and get one too...especially if you love to cook.

Happy cooking!

I love you-mama

Oil Chart

Here is an important list to help choose an appropriate oil depending on your recipe. Smoke points should be closely watched, otherwise the oil can become toxic.(chart is from: whatscookingamerica.net)

Fats or Oils	Description	Cooking Uses	Type of Fat	Smoke Point °F	Smoke Point °C
Almond Oil	Has a subtle toasted almond aroma and flavor.	Used in sauté and stir fry of Oriental foods.	Monounsaturated	420°F	216°C
Avocado Oil	Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.	Stir frying, searing	Monounsaturated	520°F	271°C
Butter	Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.	Baking, cooking	Saturated	350°F	177°C
Butter (Ghee), clarified	Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).	Frying, sauteing	Saturated	375-485°F (depending on purity)	190-250°C (depending on purity),
Canola Oil (Rapeseed oil)	A light, golden-colored oil.	Good all-purpose oil. Used in salads and cooking.	Monounsaturated	400°F	204°C
Coconut Oil	A heavy nearly colorless oil extracted from fresh coconuts.	coatings, confectionary, shortening	Saturated	350°F	177°C
Corn Oil	A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.	Frying, salad dressings, shortening	Polyunsaturated	450°F	232°C
Cottonseed Oil	Pale-yellow oil that is extracted from the seed of the cotton plant.	Margarine, salad dressings, shortening. Also used for frying.	Polyunsaturated	420°F	216°C
Grapeseed Oil	Light, medium-yellow oil that is a by-product of wine making.	Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.	Polyunsaturated	392°F	200°C
Hazelnut Oil	The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.	Salad dressings, marinades and baked goods.	Monounsaturated	430°F	221°C
Macadamia Nut Oil	This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.	Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.	Monounsaturated	390°F	199 °C
Olive Oil	Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.	cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking	Monounsaturated	Extra Virgin - 320°F Virgin - 420°F Pomace - 460°F Extra Light - 468°F	160°C 216°C 238°C 242°C
Palm Oil	A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.	Cooking, flavoring	Saturated	446°F	230°C
Peanut Oil	Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.	Frying, cooking, salad dressings	Monounsaturated	450°F	232°C
Rice Bran Oil	Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.	Frying, sauté, salad dressings, baking, dipping oils	Monounsaturated	490°F	254°C
Safflower Oil	A golden color with a light texture. Made from the seeds of safflowers.	Margarine, mayonnaise, salad dressings	Polyunsaturated	450°F	232°C
Sesame Oil	Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.	Cooking, salad dressings	Polyunsaturated	410°F	232°C
Shortening, Vegetable	Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.	Baking, frying	Saturated	360°F	182 °C
Soybean Oil	A fairly heavy oil with a pronounced flavor and aroma.	Margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Sunflower Oil	A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.	Cooking, margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Vegetable Oil	Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.	Cooking, salad dressings	Polyunsaturated
Walnut Oil	Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.	Saute, pan fry, sear, deep fry, stir fry, grill, broil	Monounsaturated	400°F	204°C

Mickey Mouse Soup

Here is a story of how the passion of cooking and feeding people began for me....

I grew up in a Commune from age 3-13. It was a blessed upbringing, sharing, caring and loving one another.

I never lived with less than 20 people ranging in age infant- to 80. Needless to say, there was never a dull moment...Ever!!!

One of my greatest joys from this experience was meal time. We ate every breakfast and dinner with each other. Everyone would take turns sharing a "Cooking" night or breakfast. I spent hours in the kitchen watching cooks rotate every night, helping and learning.

When I was 7 I used to watch the Mickey Mouse club...wow, that really dates this 41 year old =).
One day they shared a cooking recipe called, "Mickey Mouse Soup". I watched it and suddenly thought to myself, I can make this!!! It was a simple vegetable soup. I went to my mother and father and immediately asked to be included in the cooking rotation at our household. I convinced them that I would not let them down and dinner would be a success. It took a while, but they soon agreed, and I had a cooking night. My soup was a hit!!!! A favorite actually, and for a few years after, my signature dish.

I share this story when people ask how my passion began...

Today I am sharing it because of Face Book, and a long lost childhood friend.

My status yesterday, shared that I was so blessed and thankful to have a job where I create recipes and feed people- I teach cooking classes and had over 35 people at last nights class...it was so much fun!

Today my childhood friend commented on that post...." You still making the Mickey Mouse Soup?" She was a buddy I met in 4th grade- taking us back 33 years, we recently just connected again...and, she remembered my Mickey Mouse Soup...it made my day- Thanks Crista Gonzalez- FB is so cool!

I love you family!!

mama

This Kitchen Makes Love- Today in the form of Vegan PIZZA

2 1/2 cps. flour- 1 tsp. salt-1 pack yeast- mix in bowl add 1 1/2 cps warm water- combine until dough comes away easily from side of bowl. Place on floured surface and knead for 5 minutes.
Cover bowl in olive oil.

After kneading, make a round ball. Oil the top and cover bowl with plastic wrap.
Place in the oven for 45 minutes- Make sure the oven is off! Once dough doubles in size, punch down, cover and place back in oven for 15- 20 minutes.


In the mean time- Let's Get Saucy!


Coat pan with Safflower oil and saute onions, 2cps. chopped mushrooms, an 4 cloves of chopped garlic.


We want a chunky sauce!


Add 1 can diced tomatoes.

1/2 cp. red wine, 1 Tbsp. agave, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. red pepper flakes, 1/2 cp. nutritional yeast, drizzle of olive oil, salt and pepper to taste.


Simmer on low for about 20 minutes.


Preheat oven to 400 degrees. Line a cookie sheet with foil. Oil the entire surface. Take dough out of oven and work with you hand to cover the cookie sheet. Cover dough with sauce, and any other topping you love. I put tomatoes and peppers from our garden. Sprinkle with nutritional yeast or your favorite vegan cheese.



Cook for 15- 20 minutes until just perfect~ This will make you and your loved ones very HAPPY!

Although homemade pizza does take longer- It is a whole lot cheaper!!!! You can freeze dough- to have ready for future pizza's. If you have little ones at home they love to help make pizza.

I love you sweet family- Fulljoy and please try this recipe.

Mama Loves you...Remember that!