dsc07983

Pumpkin gets all the attention during the fall season, but don’t forget about cranberries! Each fall, when cranberries are harvested and sold in the grocery store, I love to make this easy apple cranberry chutney. If you aren’t able to get fresh cranberries, just get dried whole cranberries. They also work great in this recipe! First, simmer the cranberries and apples together with the spices. Then, add the cooled mixture to a Magic Bullet cup and pulse a few times to get an amazing chutney! Pair this cranberry chutney with cheese and crackers, or use it as a spread for meats.

dsc07968
Apple Cranberry Chutney Recipe

Ingredients

  • 1 cup water
  • 1 cup sweetened dried whole cranberries
  • 1 cup chopped, peeled apples
  • ⅓ cup apple cider vinegar
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp ginger
  • ¼ cup chopped pecans

Instructions

  1. Add all ingredients to a saucepan and bring to a boil.
  2. Reduce the heat to low and simmer for 12 minutes.
  3. Turn off the heat and cool.
  4. Pulse a few times in a Magic Bullet cup until you reach the desired texture.
  5. Stir in the pecans and store in the refrigerator until ready to use.

dsc07970

Makes 2 cups

email

light-avo-dressing_633

There are times when you want the tart flavor of a balsamic vinaigrette to dress your peppery arugula, and there are other times when you want a thick, rich salad dressing that doesn’t exactly scream healthy food. For the latter times, I present to you this avocado ranch dressing. It’s rich and delicious but, by using some sneaky ingredients, it actually isn’t that heavy.

Avocados are having a little bit of a cultural moment, and this dressing takes full advantage of both their richness and flavor. I also use a bunch of lime, as well as Greek yogurt, to give it more tang and a bit of body. You want to keep this more in the “modern take on ranch dressing” category and less in the “this is ranch dressing with an avocado blended into it” category.

I’d recommend serving it over romaine or iceberg lettuce with some sliced cherry tomatoes and chopped red onion for an updated version of a steakhouse classic.

 

Light Avocado Ranch Dressing

Ingredients

light-avo-dressing2_633

  • 1 ripe avocado, peeled and pitted
  • 1 5.3 oz package Greek yogurt
  • 1/3 cup skim milk, plus more to taste
  • 1/3 cup light mayo
  • 1 garlic clove, peeled
  • 2 tsp sugar
  • 1/2 tsp salt, plus more to taste
  • Juice of half lime, plus more to taste

 

Instructions

  1. Blend garlic clove in Magic Bullet until well pulverized.
  2. Add other ingredients and blend. Taste for salt and lime and add more milk as necessary to thin out into a dressing consistency.

light-avo-dressing3_633

light-avo-dressing4_633

light-avo-dressing1_633

 

hollandaisesauce1_633

Did you guys know there is a healthy version of hollandaise sauce that tastes even better than the real stuff? No butter in this recipe! Instead, plain yogurt is used as the base. The lemon juice gives it a nice flavor. Careful not to heat the sauce too quickly in the end, because the eggs will cook too fast and you will end up with a chunky sauce! Patience is your best friend for this recipe. Add pepper or dill to taste in the end if you like. This guilt-free hollandaise sauce goes great with asparagus, potatoes, and many other cooked veggies.

Lightened-Up Hollandaise Sauce

Ingredients

  • 1 cup plain yogurt
  • 1 tsp lemon juice
  • 3 egg yolks
  • 1/2 tsp salt

 

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend.
  2. Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickens.

Makes 1 cup

hollandaisesauce2_633

hollandaisesauce3_633

hollandaisesauce4_633

 

What is it about heat that has us craving salads? I live down the street from a salad place, and the first hot day of summer is always the same: lines down the block. I like salad as much as the next person but, sometimes, it’s nice to vary it up a little.

Here’s an interesting salad using broccoli slaw, broccoli’s little brother and coleslaw’s cousin. (Does that also make coleslaw broccoli’s cousin?)

IMG_8276_Fotor

Anyway, this recipe has multiple advantages: it’s a little different (due to the slaw), it’s very easy (my grocery sells pre-made broccoli slaw), it’s cheap, it’s very delicious and, apparently, it can be made ahead without much wilting (killer slaw!). It’s topped with a delicious peanut butter and soy based dressing, too, which I’m sure would work on many salads. I used pan-fried salmon here, but feel free to sub in your protein of choice.

Adapted from The Kitchn.

Broccoli Slaw Salad with Peanut Butter Dressing

Ingredients

  • 1/2 cup peanut butter, any type
  • 1/4 cup rice vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 tsp. hot sauce, any kind
  • 1 tsp. sesame oil
  • 12 oz bag of undressed broccoli slaw
  • 1 medium red bell pepper, core removed, sliced
  • cooked protein, any type
  • 1/4 cup croutons (I used broken up crackers)
  • 1/4 cup roasted peanuts
  • 1/4 cup loosely packed fresh cilantro leaves, chopped

IMG_8216_Fotor

Instructions

  1. Blend the peanut butter, rice vinegar, soy sauce, water, hot sauce, and sesame oil in the Magic Bullet.
  2. Put the broccoli slaw and the pepper in a large bowl and toss with the dressing.
  3. Just before serving, add the peanuts and cilantro. Top with protein and serve.

IMG_8220_Fotor

IMG_8234_Fotor

IMG_8240_Fotor

IMG_8256_Fotor

IMG_8264_Fotor

 

 

Sep
1
0

Enchilada Sauce

I had no idea how easy homemade enchilada sauce was until I made some of my own. I had all of the ingredients on hand, enough for one fresh batch of enchiladas and two full jars to freeze! I definitely felt very domesticated that day. You could easily switch up the spices to incorporate different flavors and use what you have on hand!

IMG_1898_633

Enchilada Sauce

Ingredients

  • 2 cans crushed or diced tomatoes
  • 7oz can diced green chilies
  • ½ onion, roughly chopped
  • 3 cloves garlic
  • 3 Tbsp. taco seasoning
  • 1½ Tbsp. Chili powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. pure cane sugar

Instructions

  1. In a sauce pan, add all of the ingredients and bring to a low simmer. Let cook for 5-10 minutes to allow the flavors to come together.
  2. Add all ingredients to your Magic Bullet blender and puree until smooth. (You can do this in batches.)
  3. Once cooled, store in the fridge in a covered container for 1 week, or freeze until ready to use.

IMG_1896_633

IMG_1897_633

 

miso-asparagus_Fotor

I think that easy, delicious, complex side dishes are a genre that needs more exploring. For example, this dish! It takes very little work, uses ingredients that pack a ton of vibrant yet nuanced flavors, is salty and a little bit sweet, and is very healthy to boot. The base of the sauce is a miso-soy, garlic-ginger concoction, which basically just screams “ingredients that punch above their weight!” I use it here with asparagus but, really, it would go well with any green vegetable. The original recipe from which I’ve adapted it from Kitchn.com, which used broccolini, but regular broccoli or even broccoli rabe or kale would be terrific and delicious!

Serve this along with any simply prepared meat and starch, and you have yourself a surprisingly sophisticated meal, easy enough for a weeknight yet elegant enough for company. The marinade, if you want to call it that, seasons and oils the vegetable all in one, and if you coat your cookie sheet with aluminum foil you’ll have very little cleanup. Done and done.

miso-asparagus6_Fotor

10-Minute Miso Asparagus

Ingredients

  • 1 bunch asparagus, woody ends chopped off
  • 1 Tbsp miso paste
  • 1 Tbsp vegetable oil
  • 1 Tbsp soy sauce
  • 1 Tbsp minced ginger
  • 1 clove garlic
  • ¼ tsp red pepper flakes

Directions

  1. Preheat oven to 425 degrees.
  2. Blend the garlic in the Magic Bullet, then add all the other ingredients except the asparagus and pulse a few times.
  3. In a big bowl, rub the miso mixture all over the asparagus.
  4. Put on a cookie sheet and roast until browned and soft, stirring once or twice during cooking if you like. Serve.

miso-asparagus5_Fotor

miso-asparagus3_Fotor

miso-aspargus2_Fotor

miso-asparagus1_Fotor

 

 

 

 Sundried-Tomato-Dressing-1

Sun-dried tomato! Just mentioning it makes you feel healthy and closer to nature. Tomatoes? Dried by the sun? Count me in! So why not blend this delicious natural treat into a tasty salad dressing that complements its own natural flavors?

This simple sun-dried tomato salad dressing is unique, rich, and with help from the Magic Bullet, incredibly easy to make!

Sun-Dried Tomato Salad Dressing

Ingredients

Sundried-Tomato-Dressing-2

  • 1/3 Cup Packed Sun-dried Tomatoes
  • 1 Cup Water
  • 1/4 tsp Garlic Powder
  • 1 1/2 tbsp. Maple Syrup
  • 2 Tbsp Lemon Juice
  • Salt & Pepper

Instructions

1) Let sun-dried tomatoes sit in warm water for 10 minutes to soften.

Sundried-Tomato-Dressing-3

2) Combine all ingredients in Magic Bullet and blend.

Sundried-Tomato-Dressing-4_Fotor

Sundried-Tomato-Dressing-5

Top your salad with some feta cheese, chicken, corn or other favorite salad ingredients, and dig in!

 

polenta8_633

Polenta is one of those things that makes you wonder exactly what you’ve been doing with your life. OK, that’s an overstatement, but still, you can whip up this delicious, rich, corny and creamy side dish in about fifteen minutes with minimal work and expense. It’s only about three ingredients.

I buy polenta – rough ground cornmeal – from the Whole Foods bulk bins, and it’s comically cheap. If you’re waiting for the catch, the catch is that it took you (however many years old you are) to figure this out, and what’s your excuse? Or maybe you knew all about polenta — knew about it your whole life, in fact. Well, good for you.

In any event, I like to serve this as with meats braised in a savory sauce, like short ribs in red wine, or anywhere you’d normally serve mashed potatoes. It’s also great the next day under a fried egg, for breakfast.

polenta2_633

polenta4_633

polenta7_633

 

Polenta with Butter and Parmesan

Ingredients

  • 1 cup polenta (rough ground cornmeal)
  • 2 Tbsp butter
  • 1 large chunk parmesan (about 1/4 cup after blending)
  • Salt to taste

Directions

  1. Blend parmesan in Magic Bullet.
  2. In a large pot, heat four cups of water and a big pinch of salt over high heat.
  3. When the water is boiling, add the polenta bit by bit, whisking all the while.
  4. Reduce heat to low and cook about eleven minutes until the polenta is very thick.
  5. Turn off the heat and add the butter and then, gradually, the parmesan cheese. Keep whisking and taste for salt.
  6. Serve with a saucy dish.

My husband’s favorite food has always been tacos, and sometimes it’s hard to switch up the flavors on something that wows him!

Luckily, I know he loves spice, especially the kind that wakes him up! This sauce has been made repeatedly and added to pretty much everything he eats – quesadillas, tacos, sandwiches, burgers, dips for French fries, you name it! If you have a spice-lover in your life, this sauce has their name written all over it!

Give it a try on these super easy-t0-make tacos that won’t take you very long at all, and use the leftover sauce in your favorite dish.

chipotle-adobo4

chipotle-adobo3

chipotle-adobo

chipotle-adobo1

chipotle-adobo2

Spicy Chipotle Adobo Sauce on Black Bean Tacos

Ingredients

For the Sauce

  • ¾ cup plain greek yogurt or sour cream
  • 2 chipotle peppers in adobo sauce, or 1 for less spice
  • 1 tsp. adobo sauce, or ½ tsp. for less spice
  • Zest of 1 lime
  • Juice of ½ lime

For the Tacos

  • Corn tortillas
  • 1 can black beans, drained and rinsed
  • 1 Tbsp Olive oil
  • ½ onion
  • 2 Tbsp chopped garlic
  • ¼ tsp. pepper
  • ¼ tsp. salt
  • ¼ tsp. cumin

Taco Toppings

  • chopped lettuce
  • cilantro
  • limes

Directions

  1. In your Magic Bullet, add the yogurt, peppers, lime zest, lime juice, and adobo sauce. Blend until pureed. Add to a bowl and refrigerate until ready to use.
  2. Heat a skillet on medium heat. Add your olive oil, onions, and garlic. Cook 2-3 minutes, then add your black beans and spices. Cook until the beans are heated through.
  3. Assemble your tacos with lettuce, cilantro, beans, and adobo sauce. Squeeze some lime juice on top and enjoy!

White bean dip is a classic, protein-packed snack or appetizer. And by using the Magic Bullet, it’s also a simple and quick recipe to prepare!

I’ve added some parsley to give the dip color and a deliciously unique flavor. If you’re craving a hint of spice, add some red pepper flakes to give it a little kick. You can also substitute parsley with cilantro.

White-Bean-Dip_0431

White-Bean-Dip_0433

White-Bean-Dip_0439

White-Bean-Dip_0449

White-Bean-Dip_0452

White Bean Parsley Dip

Ingredients

  • 1 can cannellini beans
  • 1 Tbsp lemon juice
  • 2 1/2 Tbsp olive oil
  • 1/4 cup parsley
  • 1 small clove of garlic
  • Salt & pepper to taste

Directions

  1. Add beans to Magic Bullet cup and blend.
  2. Chop parsley and garlic.
  3. Combine all ingredients in Magic Bullet cup and blend once more, until you reach a smooth, thick consistency.

Spread over toast or a cracker and enjoy!