Edamame is something almost exclusively served with sushi, and usually enjoyed on its own. But it’s about time these little beans enjoyed their time in the limelight!
In this recipe, the Magic Bullet helps blend cooked edamame with spices and tahini to create a delicious dip you’ll serve over and over again. It’s easy, healthy, and a great alternative to the same old boring cracker dip!
- 3/4 cup shelled edamame
- 1 1/2 Tbsp tahini
- 1 Tbsp olive oil
- 1 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 1 Tbsp lemon juice
- 1/2 tsp. cumin
- Salt and pepper, to taste
- Combine all ingredients in your Magic Bullet and blend thoroughly.
This stuff disappears QUICK, so enjoy!
This Thai chicken pizza is inspired by a crazy good pizza I had the other weekend up in South Lake Tahoe, CA. Instead of marinara sauce, this pizza is lathered with Thai peanut sauce made from scratch using peanut butter, soy sauce, fresh ginger, garlic and brown sugar. Then it’s topped with chicken and mozzarella cheese and baked in the oven.
After it’s done baking, this Thai pizza is topped with fresh ingredients, including cilantro, carrots, sprouts, and lime. What other toppings can you think of that would go well with this Thai chicken pizza? Make it ahead of time, wrap in plastic wrap, and store in the refrigerator until ready to bake for up to a few days.
Thai Chicken Pizza
- 2 tsp. dry active yeast
- 1 tsp. sugar
- 1 cup lukewarm water
- 1 tsp. salt
- 3 Tbsp olive oil
- 2 1/4 cups all purpose flour
- 1/2 cup peanut butter
- 1/3 cup water
- 1 Tbsp chopped fresh ginger
- 1 garlic clove, chopped
- 2 tsp. brown sugar
- 3 Tbsp soy sauce
- 1 Tbsp lime juice
- 1/2 tsp. crushed red peppers
- Cilantro, shredded carrots, cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarella cheese
- Add the yeast, sugar and warm water to a stand mixer with hook attachment. Let stand 7 minutes.
- Add the salt, olive oil, and flour a little at a time while mixing on low speed. Continue to mix for 10 minutes or knead by hand.
- Cover with a towel and place in a warm place to rise about 1 hour.
- Preheat the oven to 425 degrees F.
- Roll out dough on a floured surface and place onto greased pizza pans.
- Add the sauce ingredients to a Magic Bullet cup and blend well.
- Spoon the sauce over the pizza dough and top with chicken and mozzarella cheese.
- Bake for 20 minutes and top with remaining toppings.
Makes 1 pizza.
Happy Cinco de Mayo! No better way to celebrate than with a delicious margarita and this festive bean dip! Okay, it’s only festive because we’re eating it today, but that absolutely still counts!
By adding a few simple ingredients, you can turn a boring can of refried beans – or better yet, fresh-made beans quickly mashed over high heat – into the best bean dip ever! All you need is a can of refried beans, sour cream, cumin and chili powder. After blending all in your Magic Bullet, transfer to your serving dish and heat up in the microwave.
I like to add a little shredded Mexican style cheese on top. This creamy bean dip is the perfect side to your favorite Mexican dish, but you can also serve it as an appetizer or snack with tortilla chips.
Fiesta Bean Dip
- 1 16oz can refried beans, or 2 cups homemade
- 1/3 cup sour cream
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 cup shredded Mexican cheese (optional)
- Add all ingredients to a Magic Bullet cup and blend together until creamy.
- Transfer to a microwave safe serving dish and top with cheese before heating in the microwave for 30 seconds.
Makes 2 cups
Breakfast time is hectic and it’s easy to get stuck in a rut eating the same thing every day. My kids LOVE cereal, but I always feel like it sends them off to school with a tummy full of empty calories and sugar. On the other hand, I love toast because I can top it with pretty much anything and can guarantee that my kids will get a good and filling breakfast. Not to mention any breakfast that takes less than 5 minutes of prep time is a thumbs up in this mom’s book!
Side note: This also makes a really good after school snack!
Strawberry Cream Cheese Honey Almond Toast
- Whole wheat bread, bagels, or your favorite sliced bread
- 8 ounces cream cheese, softened
- 3-4 medium strawberries
- Honey, to taste
- Slivered almonds
- In your Magic Bullet, add the strawberries. Puree until blended, but a little chunky. Pour your strawberries onto your cream cheese and mix together with a spoon until incorporated.
- Place in a covered dish and refrigerate.
- When you’re ready, toast your bread. Spread cream cheese on the bread, then top with slivered almonds, and drizzle a little honey on top!
- Eat immediately and enjoy the cream cheese throughout the week.
This recipe will be your weeknight go-to! It requires just a few simple ingredients, and the sauce makes a nice base for a variety of herb and vegetable dishes that you can make anytime.
Bolognese is a meat-based sauce originating from Bologna, Italy. It usually contains a variety of vegetables that include onion, carrots, and celery. This simple bolognese sauce recipe is an easy make-ahead sauce that keeps nicely in the refrigerator or freezer until ready to heat and serve over flat egg noodles. You can also serve it just the way it is!
Don’t try to cut down the simmer time, because the long cooking time is what makes it so flavorful. Sprinkle freshly grated Parmesan cheese on top after serving over your favorite noodles.
- 1 Tbsp olive oil
- 1/2 yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 14 oz can Italian plum tomatoes
- 1 pound ground beef
- 1/2 cup whole milk
- 1/8 tsp. nutmeg
- 1 cup dry white wine
- Salt and pepper, to taste
- Heat the olive oil in a large pot over medium heat.
- Add and cook the onion, carrots, and celery for 10 minutes.
- Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend. Add back to the pot.
- Add the ground beef, salt and pepper and cook until browned. Drain any excess fat.
- Add the milk and nutmeg and bring to a boil. Simmer for 10 minutes.
- Add the wine and simmer until it has evaporated.
- Stir in the tomatoes and simmer uncovered for 2 hours, adding a little water if needed as it dries out. Add salt and pepper to taste. In the end, the sauce should be mostly dry.
Makes 6 servings.
Salsa is probably one of the most versatile foods out there. Good on it’s own as a dip, or as a topping for tacos or sandwiches, or as a salad mix-in, or as a chicken or fish marinade, the possibilities are pretty endless. But tomato salsa is so yesterday. Modernize your salsa repertoire with this healthy, vegan, sweet and savory salsa you can quickly make in your Magic Bullet. Keep extra on hand to top your favorite protein with, blend it a little longer to create a delicious puree, or mix it in with rice right after cooking for a delicious twist on some classic recipes.
(Did we mention it’s versatile?)
Fresh and Easy Mango Salsa
- 3 mangoes, peeled, pitted and roughly chopped
- 1 red bell pepper, stemmed, seeded and roughly chopped
- 1/2 jalapeño, stemmed and roughly chopped
- 1/4 large red onion, roughly chopped
- 1/4 cup cilantro, leaves only
- 2 Tbsp fresh lime juice
- 1 Tbsp extra-virgin olive oil
- Salt and pepper to taste
- Add all ingredients to your Magic Bullet Tall Cup and pulse 5-6 times, or until ingredients are well combined and you reach your desired consistency.
- Enjoy with chips, baked atop fresh salmon or tilapia, or as a topping on your favorite taco.
Optional: add 2 small, roughly chopped tomatoes along with the other ingredients.
Note: If ingredients don’t all fit, split into two portions, blend each, and mix at the end.
It’s Earth Day! I’m not sure what the proper salutation is for Earth Day (Happy Earth Day? Enjoy your Earth Day? We love you and we’re sorry, Earth Day?) but whatever it is, this recipe will make sure you have a good one.
Salad is the usual go-to for vegans, and on a day like this, I bet you’re starting to crave salad. On the other hand, who really likes salad? What you’re probably actually craving is a hearty, delicious, totally vegan and totally Earth-friendly dish that’ll satisfy your need for crunchy greens, but not leave you starving.
This dish is my solution to the problem: a salad that’s arguably not a salad (in that it does not contain lettuce) but is healthy, delicious, and very satisfying. (What exactly is a salad? There’s a semantic debate waiting to happen. Call the pedants!)
I’ve adapted a Serious Eats recipe that uses spelt (whatever that is), for my personal favorite grain, farro, and used the Magic Bullet for a nice dressing. The dressing is an interesting mix of cider vinegar and olive oil, and, as a clever touch, the mushrooms get marinated in the cider vinegar for extra-juicy flavor. I also added cilantro, because, cilantro.
Farro Salad with Mushrooms, Leeks, and Cucumbers
- 4 Tbsp extra virgin olive oil, plus more to taste
- 1 pound baby bella (cremini) mushrooms, cut into quarters
- 1 leek, cleaned and diced
- 2 cloves garlic, peeled
- 1 tsp. picked thyme leaves
- ¼ cup plus 2 Tbsp cider vinegar, divided
- 6 cups cooked farro (about a pound dry)
- 1 large cucumber, peeled and cut into small pieces
- ½ cup cilantro
- In a large skillet, heat two tablespoons olive oil over medium-high heat. Add mushrooms and cook, stirring, until most of the mushroom’s water has evaporated, about five minutes. Meanwhile, blend garlic in the Magic Bullet and then add the thyme and blend again.
- Add leek, garlic, and thyme to the pan, season with salt and pepper, and cook until leek is tender, about five minutes.
- Transfer to a large bowl and stir in quarter cup of cider vinegar. Let stand fifteen minutes. Meanwhile, blend cilantro in the Magic Bullet.
- In the bowl, stir together farro, cucumbers, and mushroom-leek mixture. Stir in remaining oil, vinegar, and cilantro. Taste, adding salt and oil to taste.
I love Caesar salad, and I’ve given you several recipes for classic Caesars right here, but sometimes, it’s good to mix things up a little.
I was reading a review of Mission Chinese Food, a hip place in New York City that I’ve dreamed about, but never been to. The review described “a startlingly well-calibrated, nori-sprinkled salad of red cabbage in a Caesar-esque vinaigrette of soy, miso, sesame and anchovy. Konnichiwa, Caesar!” That sounded mighty good to me, so I found a version online, to great effect.
This takes the umami-salty goodness of Caesar salad and reflects it through a prism, with fermentation from the miso, tahini for a sesame bite, as well as the traditional lemon. The dressing goes on a slightly bitter, crunchy head of red cabbage, which stands in pretty darn well for romaine. The nori topping (dried seaweed, like in sushi) adds an extra layer of the same umami-salty goodness that got this whole thing started in the first place. The original calls for kasha (aka buckwheat), but I used farro instead because that’s my favorite.
Better than the original? Well, I don’t know. But this is definitely a winner.
Red Cabbage Caesar Salad with Nori
- ½ head red cabbage, roughly chopped
- 1 piece nori (dried seaweed)
- 1 Tbsp miso, any kind
- 1 tin anchovies, in oil
- Juice of 1 lemon
- 1 tsp. red-wine vinegar
- 1 tsp. rice vinegar
- 2 Tbsp tahini
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp vegetable oil
- ½ cup farro
- Cherry tomatoes, sliced, and/or a soft-boiled egg, optional
- Boil farro in salted water until al dente.
- Pulse nori in the Magic Bullet to roughly chop and set aside.
- In the Magic Bullet, blend miso, anchovies, lemon juice, vinegars, tahini, soy sauce and vegetable oil. (Dressing should be thick, but if it’s too thick, add a little extra water and reblend.)
- Mix dressing with cabbage and farro and sprinkle with nori flakes. Serve, topping with cherry tomatoes and egg, if you’d like.
Smooth cream cheese and sharp cheddar cheese is blended together and wrapped in a ball using chopped pecans to create the perfect party appetizer. This basic cheddar cheeseball is a delicious addition to any appetizer spread. It is casual enough for entertaining a few friends, but also sophisticated enough to star in a large party appetizer line-up.
My favorite crackers to spread this cheeseball on are rosemary raisin crackers, but get creative! Why not put out a few different kinds and let your guests decide their favorite? Bagels, a veggie platter, even an accompanying charcuterie plate will make it a night to remember! Lighten up the calories in this cheeseball by using light cream cheese.
Cheddar Pecan Cheeseball
- 1 8oz package light cream cheese, room temperature
- 1/2 cup shredded cheddar cheese
- 1 Tbsp chopped red bell pepper
- 1 tsp. Worcestershire sauce
- 1/2 tsp. lemon juice
- Pinch cayenne pepper
- 1 cup chopped pecans
- Add all ingredients except the chopped pecans to a small Magic Bullet cup and pulse until well blended and creamy.
- Use a spatula to remove the cheese and form into a ball with your hands.
- Roll around in the chopped pecans poured onto a plate, forming a ball.
- Keep chilled until ready to serve.
Makes 1 cup.
The last time we went out to eat, we went to a Mediterranean restaurant with a unique pomegranate chicken listed on the menu. Needless to say, it piqued my interest, and it was actually really delicious. Of course, any good chef will never share their secrets or recipes, so it took a few times ordering this chicken and testing some at home before I came really close to developing the recipe.
This pomegranate chicken is marinated in a reduced pomegranate juice mixture that is blended together nicely using the Magic Bullet. The skewers are grilled on a grill pan. They taste best served over couscous and topped with shredded fresh mint leaves for impeccable flavor.
Pomegranate Chicken Skewers
- 2 chicken breast cutlets
- 8 oz pomegranate juice
- 1 Tbsp honey
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. salt
- 1/4 cup chopped mint leaves
- Bring the pomegranate juice to boil, then turn the heat to low and simmer uncovered for 30 minutes to thicken.
- Add the pomegranate juice, honey, cinnamon and nutmeg to a small Magic Bullet cup and blend using the cross blade.
- Slice the chicken breast cutlets into 1-inch pieces and place into a large bowl.
- Pour the pomegranate marinade over the chicken and toss well. Cover and chill in the refrigerator for at least 4 hours.
- Preheat a grill pan or indoor grill.
- Arrange the chicken pieces on bamboo skewers, sprinkle with salt, and cook for 4-5 minutes (or 3 minutes on each side if using grill pan).
- Sprinkle with salt and chopped mint.
Makes 4 skewers.