Dinner at the Flip of a Switch

It’s no news that the food processor is ideal for preparing fast, healthy food. Food processor preparations start with good, basic fresh ingredients; the shortcut is in the equipment.

It’s ideal for soups, salads, pasta sauces, stews, casseroles, desserts, yeast breads and cookies where the chopping, slicing, pureeing and mixing can be done with split-second timing and each recipe sequenced so that washing the food processor work bowl between steps is unnecessary.

These recipes for Southwestern slaw, parsnip and spinach soup and fudge walnut torte showcase the efficient use of the food processor.

SOUTHWESTERN COLESLAW DRESSING

1/2 cup packed cilantro sprigs

1 large clove garlic

1 jalapen~o, seeded if desired

1 small onion, about 2 ounces, quartered

1/2 cup canola oil

1/4 cup red wine vinegar

2 teaspoons sugar

1/2 teaspoon salt

SLAW

1 head cabbage or combination red and green cabbage (2 pounds total)

Salt

DRESSING

Finely mince cilantro, garlic, jalapen~o and onion in food processor using metal blade. Scrape down any large pieces that stick to sides of bowl and process few seconds longer.

Add oil, vinegar, sugar and salt. Process until uniformly chopped, about 10 seconds. Leave dressing in bowl.

SLAW

Remove metal blade and insert thin slicing disc or shredding disc for shredded cabbage. Cut cabbage into chunks and place cut side down in feed tube. Use firm pressure with pusher to slice (or shred) cabbage into dressing. Repeat until all cabbage is used. (Note: If processor bowl becomes too full, empty into another bowl.)

Invert slaw into 4-quart mixing bowl. Toss until completely mixed. Serve immediately or refrigerate overnight. Before serving, toss well, drain off any excess liquid and salt to taste.

8 to 10 servings. Each of 10 servings:

105 calories; 119 mg sodium; 0 cholesterol; 11 grams fat; 2 grams carbohydrates; 0 protein; 0.10 gram fiber.

PARSNIP AND SPINACH SOUP (LOW FAT COOKING)

1 pound parsnips, scrubbed

1 large Spanish onion, peeled

1 small stalk celery

6 cups low-sodium chicken or vegetable broth

2 cups packed spinach leaves, including stems

1/2 teaspoon freshly grated nutmeg

Salt

Freshly ground pepper

Smooth, thick soups often harbor hidden fat and cream but not this one. Vegetables give this soup all the rich substance it needs. This soup can be made 2 days ahead and refrigerated, but it does not freeze well.

Cut parsnips, onion and celery into chunks to fit feed tube opening.

Insert medium or thin slicing disc in processor bowl. Put vegetables in feed tube and use firm pressure with pusher to slice vegetables.

Transfer vegetables to 4-quart pot. Add 5 cups broth. Bring to boil, reduce heat and simmer, covered, until vegetables are very soft, about 25 minutes. Strain, reserving both vegetables and liquid.

Remove slicing disc from processor and insert metal blade. Puree vegetables 1 minute. Add 1/2 cup liquid and process until mixture is smooth, about 20 seconds. Add spinach and process until spinach is evenly flecked in soup, about 20 seconds.

Return this mixture and reserved soup liquid to pot and stir well. Add remaining broth if soup is too thick. Add nutmeg, salt and pepper to taste.

Serve hot or chilled. If serving hot, gently reheat. Adjust seasoning.

6 servings. Each servings:

90 calories; 658 mg sodium; 0 cholesterol; 1 gram fat; 17 grams carbohydrates; 4 grams protein; 1.85 grams fiber.

FUDGE WALNUT TORTE

Torte can be made up to 4 days ahead and refrigerated (it improves in flavor) or frozen as long as 3 months tightly wrapped. If frozen, thaw before unwrapping.

TORTE

6 tablespoons fine fresh white bread crumbs

2 cups walnuts

1 tablespoon baking powder

8 ounces German sweet baking chocolate, broken into small pieces

1/4 pound (1 stick) butter, room temperature

1 cup sugar

7 eggs, separated

2 teaspoons Scotch, rum or vanilla extract

Pinch salt

GLAZE

3 ounces German sweet baking chocolate

2 tablespoons butter

2 tablespoons water

1/4 cup powdered sugar, sifted

1 tablespoon Scotch, rum or vanilla

TORTE

Put crumbs, walnuts, baking powder and chocolate in food processor and finely mince using metal blade. Transfer to large mixing bowl.

Add butter and sugar to same work bowl (no need to wash it) and process until ball forms. Add egg yolks, Scotch and salt. Process until smooth.

Add to chocolate mixture and mix well with spatula; mixture should be thick.

Beat egg whites with electric mixer until they hold their shape but are still moist. Do not overbeat. Stir 1/4 of whites into chocolate mixture. Fold in remaining whites.

Grease 9-inch springform pan. Cut circle of parchment or foil to fit bottom of pan and grease. Pour batter into prepared pan. Bake at 350 degrees until toothpick inserted in center comes out moist but not wet, 45 to 50 minutes. Let cool in pan on wire rack. (Note: If torte sinks in center, gently compress sides after torte is cool to make level.)

To remove from pan, use sharp knife to separate cake from sides of pan. Invert torte. Carefully remove parchment or foil.

GLAZE

In double boiler over gently simmering water, melt chocolate with butter, water and sugar. Stir until smooth. Remove from heat and stir in Scotch. Immediately spread on top and sides of torte. Glaze torte several hours before serving and keep at room temperature.

12 to 16 servings. Each of 16 servings:

361 calories; 214 mg sodium; 112 mg cholesterol; 24 grams fat; 32 grams carbohydrates; 7 grams protein; 0.70 gram fiber.