I’ve been trying for a few years to recreate this dish from Ivy Noodle, the great (okay, good) Chinese noodle house in New Haven, Connecticut. I think this is my best yet: stir-fried noodles with a salty, soy-sauced based sauce with just the slightest hint of fishiness and funky sweetness from oyster and fish sauce, combined with the sweetness of shrimp and crunch from bean sprouts. Not to mention bits of chewy stir-fried tofu, which compliment the noodles, as well as a meaty, funky bite from bits of preserved Chinese sausage. It all comes together faster than it sounds and is truly delicious.

This dish should not be confused with the “Singapore noodles” that you get in Chinese-American restaurants in the United States. As far as I can tell, that’s just fried noodles with curry powder… not my favorite. This dish is a relatively more authentic dish from modern Singapore, known as char kway teow. If you can’t find Chinese sausage, just skip it; the rest of the ingredients can be found in any good grocery store (and certainly any Asian grocery store).






Singapore-Style Stir Fry Noodles with Shrimp and Chinese Sausage (Char Kway Teow)


  • 1 pound stir-fry noodles, any type
  • 1 Tbsp vegetable oil
  • 3 cloves garlic, peeled
  • ¼ pound shrimp
  • ½ pound extra firm or super-pressed tofu, cut into bite-sized slices
  • 1 preserved Chinese sausage link, casing removed and sliced
  • 2 tsp. sambal olek or other hot sauce
  • 1 ½ Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1/4 cup fish sauce
  • 1 cup bean sprouts
  • 1 bunch scallions, sliced


  1. Prepare noodles for stir-frying according to package instructions.
  2. Heat vegetable oil in large skillet (or wok) over high heat. Add garlic to Magic Bullet and blend. Add garlic to skillet and cook until fragrant, no more than 30 seconds.
  3. Add shrimp to pan and cook, stirring frequently, until just barely cooked through. Remove shrimp and place in a bowl.
  4. Add tofu and sausage to skillet and cook, stirring frequently, until nicely browned.
  5. Add hot sauce, soy sauce, oyster sauce, and fish sauce to Magic Bullet and blend.
  6. Add noodles and blended sauce to pan and cook, stirring frequently, for two minutes or until liquid is just absorbed.
  7. Add shrimp, bean sprouts and scallions to noodles and cook, stirring frequently, for a minute or two until sprouts and scallions have just lost their raw edge.
  8. Enjoy!


This healthy broccoli and cauliflower floret salad is a refreshing addition to any meal. The light dressing is made of yogurt and light sour cream, so you don’t have to feel guilty eating it! Every week I stock my fridge with broccoli and cauliflower, and toward the end of the week, if I haven’t used it all up, I make this refreshing salad to go with lunch or dinner. It’s made of things you probably already have in your pantry, so no extra trip to the grocery store is needed to make this salad. It tastes best when it has chilled in the refrigerator for a few hours, so the dressing has a chance to seep in and give the salad a lot of flavor.




Broccoli and Cauliflower Floret Salad


  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 1/4 cup raisins
  • 2 Tbsp chopped red onion
  • 1/2 cup plain yogurt
  • 1/4 cup light sour cream
  • 2 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dill weed
  • 1/2 tsp. salt


  1. Add the florets, raisins, and chopped onion to a large salad bowl.
  2. Add the yogurt, sour cream, brown sugar, vinegar, Worcestershire sauce, dill, and salt to a Magic Bullet cup and blend until well combined.
  3. Pour the dressing over the floret salad and toss well.
  4. Cover and chill in the refrigerator for 2 hours before serving.

Makes 7 cups


It’s the big weekend and I’m glad because I’m kind of obsessed with the bright green color of this dip. Any reason to make it makes me totally happy. Isn’t it so much fun?

If you haven’t had edamame dip before, you’re in for a treat. With a similar consistency to hummus, edamame dip pairs great with pita chips, tortilla chips, or a variety of vegetables. If you are curious where this dip came from, truth is I bought too much cooked edamame for a salad and thought it was too plain just to eat by itself. Then, this edamame dip was born! Cooked edamame is blended together with olive oil, lemon juice, garlic and cilantro to create a flavorful dip that is sure to be a hit at your party, big or small.





Edamame Dip


  • 1 cup shelled, cooked edamame
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp lemon juice
  • 1/4 cup fresh cilantro leaves
  • 1/2 tsp. salt
  • Pinch of ground black pepper


  1. Add all ingredients to a small Magic Bullet cup and pulse a few times. Scrape the sides with a spatula and repeat until you get a creamy texture.

Makes 1 cup

Sometimes, you need a dip with attitude. And sometimes, say, before #SB50, you need a dip with a lot of attitude.

This pepper and Sriracha dip is smoky, creamy, spicy and delicious – not to mention great for large groups of people and super easy to make. It’s a great break from traditional dips and will be a hit at any party (even if a “party” just includes you.) And it’s prepared in an instant – make it ahead of time or just before your guests arrive.

Sriracha-Dip-2 copy


Sriracha-Dip-1 copy

Smoky Sriracha Pepper Dip


  • 1/2 cup cream cheese
  • 3/4 cup fire-roasted peppers
  • 1/2 Tbsp Sriracha hot sauce


  1. Combine all ingredients in Magic Bullet and blend until creamy.

Yup, that’s it. So easy! This dip goes great with crackers, veggies, chips, pita, and more.


A time to kill, and a time to heal;

A time to break down, and a time to build up;

A time to weep, and a time to laugh;

A time to mourn, and a time to dance;

A time to eat macaroni and cheese, and a time to eat red cabbage salad.

OK, that’s not how the old song goes (which apparently is based on an Old Testament verse –who knew?) But maybe it’s how it should go.

If you’ve overindulged the last few weeks (or months), may I recommend this delicious cabbage salad? I’ve adapted it from Martha Shulman over at the New York Times, and it is sweet, nutty, salty and sour. So good, you won’t miss the macaroni and cheese! OK, that isn’t true, but I added shrimp and it’s pretty darn delicious and healthy, too.







Red Cabbage Salad with Walnuts and Radishes


  • ¼ cup lime juice (about two limes’ worth of juice)
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp fish sauce
  • 3 Tbsp vegetable oil
  • 1 Tbsp sesame oil
  • 1 piece of ginger (about two inches), peeled and chopped
  • 1 medium cabbage, quartered, cored and finely sliced
  • 1 cup radishes, sliced thin
  • 1 cup walnuts, toasted if you like
  • seared shrimp, chicken, or tofu (optional)


  1. Blend lime juice, vinegar, honey, fish sauce, and oils in the Magic Bullet. Add ginger and blend just for a few pulses to make the dressing.
  2. Toss cabbage with radishes, walnuts, and blended dressing. Serve, passing protein if you like.

Coffee Dry Rub

Freshly ground coffee is a smell we can all agree is marvelous. Instead of wasting it away, poured into some hot water (can you tell I don’t drink coffee?), this recipe calls for those grounds to be combined with spices and used as a dry rub for a delicious slab of steak. The warm aroma of the coffee beans is a fantastic complement to the natural flavors of the steak, and better yet, it’s a great recipe that’s fun to make.

Feel free to play around with the spices in this recipe and make it your own! It’s a very forgiving recipe and welcomes unique flavors that go well with a variety of meats.










Coffee Dry Rub


  • 1/4 cup dark roasted coffee beans
  • 1 Tbsp cayenne pepper
  • 1 Tbsp cumin
  • 1 Tbsp mesquite salt (Mesquite salt is not a very common spice; feel free to sub in another salt mixture.)
  • 1 tsp. garlic powder
  • 1 tsp. rosemary
  • 1 tsp. curry powder


  1. Add coffee beans to Magic Bullet and blend until ground.
  2. Combine ground coffee beans with other spices in Magic Bullet and blend.
  3. Liberally pour dry rub over sirloin steak and massage into both sides of meat.
  4. Add meat to a well-oiled grill pan. Cook to your liking. I cooked each side for about 6 minutes on medium heat.

A great recipe to show off your spice collection!


I have two easy tricks when it comes to preparing a quick weeknight dish. The first one is to prepare a delicious marinade ahead of time, and the second is to use one pot for everything. One pot meals are the best, because the cleanup is minimal and the cooking is easy. To make this flavorful lemon garlic rosemary chicken marinade, all you need is a few fresh ingredients, including lemon, garlic, rosemary sprigs and a little olive oil. The marinade is blended together in seconds using a Magic Bullet blender, then tossed with chicken thighs and sealed in an airtight container for refrigeration until ready to cook.




Lemon Garlic Rosemary Chicken Marinade


  • 1/4 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 8 garlic cloves, minced
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 6 chicken thighs


  1. Add all ingredients to a small Magic Bullet cup and blend well.
  2. Season your chicken thighs with a sprinkle of salt and pepper.
  3. Pour the marinade over the chicken and mix well until fully covered on both sides, then seal in an airtight container.
  4. Refrigerate until ready to use.
  5. To cook the chicken: brown both sides in an oven-proof skillet coated with olive oil over medium heat, about 2 minutes per side, then bake in the oven at 425 degrees F for 30 minutes, or until internal temperature reaches 165 F and juices run clear.

Makes 1 cup


Gnocchi is one of my favorite vegetarian meals to make. It’s really filling and you can experiment with an endless variety of sauces.

Last week, I made this roasted red pepper sauce in my Magic Bullet blender and tossed it with toasted garlic, spinach, pine nuts and potato gnocchi. If you don’t make the gnocchi from scratch and are able to find jarred roasted peppers, it saves a huge amount of time. The sauce is ready in minutes and store-bought gnocchi only takes a few minutes to boil. I love the final presentation of this dish, because the colors are so vibrant and the shredded basil and pine nuts sprinkled on top make it look oh-so-tasty!







Roasted Red Pepper Gnocchi


  • 2 1/2 cups uncooked potato gnocchi
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 jar roasted red peppers (about 2 peppers)
  • Salt and pepper, to taste
  • ¼ cup heavy cream
  • 2 cups uncooked spinach
  • ¼ cup pine nuts
  • 3 Tbsp fresh, chopped basil


  1. Heat 1 Tbsp olive oil in a small sauce pan over medium heat.
  2. Add the chopped garlic and stir occasionally until slightly browned, about 4 minutes.
  3. Add the red peppers and a little salt and pepper (you can add more later to taste) and stir. Cook for 5 minutes.
  4. Remove the pan from heat and cool to room temperature.
  5. Add the spinach and a tablespoon of water to a large skillet and cook on low until wilted.
  6. Bring salted water to boil and cook gnocchi according to package directions.
  7. Strain and transfer to the skillet with the spinach. Coat with olive oil.
  8. Transfer the red pepper mixture (once cooled) to a Magic Bullet cup and blend well.
  9. Add the sauce back to the pan and heat through. Add the heavy cream and 1 Tbsp basil and stir well.
  10. Transfer the sauce to the skillet with the gnocchi and stir and heat through.
  11. Serve warm and top with the rest of the shredded basil.

Makes 1 cup of sauce.

A traditional tomato sauce, or at least the ones we’ve learned about through Italian-themed movies or family members (thanks, Mom!), is something that takes hours to make. During holiday meal preparations, the sauce is started before any of the other dishes, being stirred all day while the turkey roasts and the lasagna bakes.

When you don’t have time to spend hours in front of the stove, though, (or are just really hungry,) there needs to be a quick option that doesn’t sacrifice the flavor. Thanks to the Magic Bullet and a handful of fresh ingredients, we have that recipe here!

This tomato sauce is quick, easy and delicious.









Quick and Easy Tomato Sauce


  • 1/2 can San Marzano whole, peeled tomatoes (about 4 tomatoes)
  • 1/2 onion
  • Handful of fresh basil
  • 1 tsp. thyme
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1/2 Tbsp olive oil
  • Salt & pepper


  1. Lightly chop onion. Add to oiled frying pan and sauté until brown.
  2. Add all ingredients to Magic Bullet cup and blend. (Tip: about 4 whole peeled tomatoes from can, with a little of the natural juice)
  3. Heat before serving and pour over your favorite pasta.

There will always be something comforting about stirring a sauce for three hours, but I think we can reserve a slightly different – but no less valuable – level of appreciation and respect for a sauce that takes ten minutes.


Avocado Aioli


This creamy avocado aioli is full of garlic and lemon flavor. It not only goes well on sandwiches, but it also makes an excellent vegetable dip!

I like to spread it on grilled turkey sandwiches. Avocado aioli makes a great dressing for sandwiches because it makes them less dry and more flavorful. Only a few ingredients are needed to make this flavorful aioli, and no egg yolks. Plain yogurt is used (not mayonnaise) in this healthy spread.




Avocado Aioli


  • 1 ripe avocado, chopped
  • 1/3 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper


  1. Add all ingredients to a small Magic Bullet cup and blend until smooth and creamy.
  2. Enjoy spread on your favorite sandwich!

Makes 1 cup