Valued at $399.99, this wonderful machine features an external adjustable stainless steel slicing disc, dual shredding disc, a large 13-cup leak-proof work bowl, along with a chef's bowl and mini bowl, an ultra-wide mouth feed tube that adjusts to three different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers, 17 precise food processing options for speed-controlled slice, shred, chop and puree functions, plus three maximized slice, shred and puree/chop blades, and bonus dough, egg whip and julienne blades and 4-speed functions.
Convenient, sleek, and perfectly suited for all of your cooking preparations. This is my own Christmas wish, though I don't qualify for the giveaway that one of my lucky readers does.
I always enjoy making hummus and a trusty food processor works much better than a blender. You might wish to try this tasty dip:
Hummus with Sun-dried Tomatoes, Goat Cheese and OlivesYou might also want to try this Holiday Slaw recipe from KitchenAid:
1 cup of dried chickpeas
5 - 6 sun-dried tomatoes
1/2 cup of pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves of garlic, peeled and finely chopped
1 1/2 teaspoons of sea salt
juice from 2 fresh limes
2 - 3 tablespoons of tahini
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
2 tablespoons of parsley or cilantro, chopped, for garnishing
Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.
Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.
In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.
Garnish with the remaining parsley or cilantro.
½ large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 green pepper, cored
1 cup (250 mL) dried cranberries
½ cup (125 mL) white wine vinegar
cup (75 mL) each oil and maple syrup
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
¾ tsp (4 mL) salt
Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on high speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.
Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (3 L).