As a lover of savory breakfast, I’ve always been a big fan of a toasted bagel spread with a liberal schmear of vegetable cream cheese. Unfortunately, many of the “veggie” cream cheeses available at the supermarket, and even those at bakeries can be rather pathetic. It that a fleck of carrot??
Then, last week, JiT randomly whipped up his own version by tossing into a food processor a mix of carrots, celery, green onions, cucumber and cilantro. Then he added lowfat cream cheese (also called neufatchel cheese) and whipped it until blended and fluffy. Wow! Talk about flavor!
Spread liberally on a toasted “everything” bagel and be amazed. Stored in an airtight container in the fridge and this stuff will last 4 or 5 days (if you don’t eat it all first). Add in the fact that its low in fact and provides a small serving of veggies and I bet you’ll never go back to store-bought again.
Now, before we get to the recipe, I have to say that this one really isn’t possible if you don’t own a food processor. I just received one as a shower gift this fall and boy do I love it! I use it nearly every night to chop onions or other veggies, shred cheese, slice potatoes for chips…even grind coffee! Really, I think its an essential item for any kitchen.
With that in mind….I’m proud to announce my first-ever GIVEAWAY!
In addition to the red Kitchenaide food processor I’d registered for, last fall I also received as a bridal shower gift a small 3-cup Cuisinart food processor. Since we have very limited kitchen space and this didn’t have a receipt, I thought I’d pass this fabulous product on to my fabulous readers!!!
Here’s the deal:
Prize: 1 brand-new Cuisinart 3-cup “Mini-Prep Plus” Food Processor
Deadline: Enter your comment before 5 pm CT on Friday, January 23, 2009.
A randomly-selected winner will be announced on Monday, 1/26. Good luck!
We’ll see how this goes. Though I don’t expect to have any other duplicate wedding gifts to pass on, should I receive any offers of fun food samples or kitchen swag that I can share with you guys in the future, I definitely will!
And, now, for the cream cheese recipe:
JiTs Veggie Cream Cheese
1/2 a fresh cucumber, peeled, chopped into large chunks and seeds removed
1 small carrot, peeled and chopped into large chunks
1 small rib of celery, chopped into large pieces
2 green onions, white and light green parts
leaves from a few sprigs of fresh cilantro (about a half teaspoon’s worth)
1 block cream cheese or “neufatchel” cheese, sliced into pieces
Salt & pepper to taste
Place all veggies in the bowl of a food processor and chop until the mixture is purreed into small pieces. To remove any excess moisture, transfer the veggie mixture to a wire sieve and drain, squeezing out any liquid. Place veggies back in the food processor and add cream cheese. Process again until veggies are distributed and mixture is whipped and creamy. Add salt & pepper to taste and process for another few seconds to distribute. Store refridgerated in an airtight container and serve smeared on your favorite, toasted bagel.