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The classic potato salad can be made with an overwhelming amount of mayonnaise, and while that can taste great, it’s a heavy dish that doesn’t agree with all diets or palettes. The spin in this recipe is replacing the creaminess of the mayonnaise with an avocado – a much healthier and lighter version that retains the classic texture and adds refreshing flavor. For added kick, we’ll be blending in some dill, as well.

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Avocado and Dill Potato Salad

Ingredients

  • 1 to 1 1/2 lbs. small potatoes
  • 1 avocado
  • 1 1/2 tbsp. lemon juice
  • 1/3 cup dill
  • 1 small garlic clove
  • 3 tbsp. olive oil
  • Salt & pepper

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Instructions

  1. Cut potatoes into halves and quarters. Dress with oil, salt and pepper, and bake in the oven for approximately 20 minutes on 400 degrees (or until brown), stirring occasionally.
  2. While potatoes are cooking, peel garlic clove and blend in the Magic Bullet.
  3. Add fresh dill, oil, lemon, avocado, salt and pepper to the garlic in the Magic Bullet and blend until creamy.
  4. Place browned potatoes in mixing bowl and toss with avocado dill sauce.

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Now you have a unique and delicious treat to liven up any dinner party, lunch party or picnic!

 

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Homemade tortillas are the best! They taste so fresh compared to store-bought tortillas, and don’t have any preservatives. You can make a larger batch and freeze them for later use, too. My toddler is a bit of a picky eater, and doesn’t like to eat vegetables. I try to sneak them in any way I can, and these spinach tortillas are just one example. Fresh spinach is puréed in the Magic Bullet, then mixed with flour and olive oil to create spinach tortilla dough. The dough is then rolled and heated in a skillet until cooked (you can tell it is done when brown spots appear). Keep them warm in a tortilla warmer until all are cooked and ready.

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Homemade Spinach Tortillas

Ingredients

  • 4 cups fresh spinach
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1/4 tsp salt

Instructions

  1. Add the spinach and water to a skillet and cook over medium heat until the spinach is wilted (about 5 minutes). Stir occasionally.
  2. Blend the spinach in a Magic Bullet cup until puréed.
  3. Combine the spinach, olive oil, flour and salt in a mixing bowl and knead with your hands until a dough forms. If it is too dry, add a little more water. If it is too sticky, add more flour. The dough should be elastic, but not stick to your hands.
  4. Chill the dough in the refrigerator for 15 minutes.
  5. Break the dough apart into 6 equal circles.
  6. Roll out each circle on a nonstick surface and heat on a skillet over medium heat on each side until brown spots appear.

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Makes 6 tortillas

 

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This is a delicious, easy-to-make, rich meal that combines unusual flavors to create a retro classic. It’s like if fettucine alfredo had a baby with a tuna fish sandwich and it was all topped with potato chips. The Magic Bullet comes in handy for making a delicious, creamy sauce, and cooking the pasta in the pan makes this an easy, one pot meal.

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Tuna Noodle Casserole

Ingredients

  • 1 lb egg noodle pasta
  • 1.5 cups creme fraiche or sour cream
  • 2 eggs
  • 1 ½ tbl cornstarch
  • Juice of 1 lemon
  • 2 cans tuna, best quality, drained
  • 2 cups frozen peas
  • Crushed potato chips, for serving (omit if you dare)

Instructions

  1. Put noodles in a big pan and cover with water. Add a dash of salt and bring to a boil. Cook until pasta is just short of al dente. Drain most of the water but leave a little wet.
  2. Blend creme fraiche, egg, cornstarch, and half the lemon juice in the Magic Bullet.
  3. Add the mixture to the skillet and cook until sauce is thickened, stirring to coat noodles. Turn off the heat.
  4. Mix in the tuna, peas and rest of the lemon juice. Serve, passing potato chips.

 

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Recreating Chinese-American food classics at home: What’s the point? Can’t you just get delivery? I’ll tell you the point: it’s healthier, tastier, and cheaper. (I won’t say “faster” because that’s just silly.) Case in point: this beef with broccoli and scallions with loads of roasted broccoli and extra scallions. Believe it or not, the standard kitchen in China does not include an oven, so you’re verrrrry unlikely to find roasted broccoli in a Chinese-American dish. But it’s delicious: the roasting brings out savory notes and crunch that adds extra dimensions to the whole dish. Greasy take-out, no way. I really amp up the amount of broccoli here for delicious healthfulness, and sweet scallions make everything better.

Pro-tip: put the beef in the freezer for an hour or two before slicing to make it easy to get the perfect thin slices. And the marinade slash sauce comes together in the Magic Bullet in no time flat.

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Beef with Broccoli and Scallions

Ingredients

  • 1 lb flank, sirloin, or skirt steak, thinly sliced
  • 1 clove garlic, peeled
  • 3 medium sized heads broccoli, cut into florets
  • ½ bunch scallions, cut into wedges
  • Vegetable oil
  • Salt

Instructions

  1. At least 30 minutes in advance, blend the garlic, vegetable oil and salt in the Magic Bullet. Toss with the steak in a sealed container and refrigerate for 30 minutes to 12 hours.
  2. Preheat oven to 450 degrees. Toss broccoli and scallions with a dash of oil and salt and roast until crispy and brown.
  3. Add a dash of oil to a large skillet over high heat. Add the beef with the marinade into the pan, using a big dash of water to rinse out the container and add that to the pan too. Cook until beef is just cooked through, about five minutes.
  4. Toss broccoli and scallions with beef. Serve over rice.

 

Jul
26
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Coconut Banana Pancakes

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Are you tired of your same old breakfast routine? Here is a refreshing, new pancake recipe that is sure to be your new favorite! In addition to all-purpose flour, coconut flour is blended with fresh banana, eggs and milk to create a pancake flavor you won’t be able to get enough of. They are a great way to use up bananas going bad. I like to serve these coconut banana pancakes with fresh fruit and honey.
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Coconut Banana Pancakes

Ingredients

  • 1 banana
  • 2 eggs
  • 1 tsp baking powder
  • 3/4 cup coconut flour
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • Pinch of salt

Instructions

  1. Add all ingredients to a Magic Bullet pitcher and blend until smooth.
  2. Heat a skillet over medium heat and pour 3-inch circles onto the pan.
  3. Cook each side for about 2 minutes.

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Makes 12 pancakes

 

Jul
17
0

Feta Eggplant Rolls

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Eggplant has always been a difficult fruit for me to use in recipes. By the way, are you surprised I said fruit? Many people think eggplant is a vegetable, but it is actually a fruit! It is really healthy since it contains a lot of vitamins, minerals and fiber. My signature recipe is eggplant Parmesan, which we are really tired of by now.  I saw an eggplant roll appetizer recipe in an old issue of Fine Cooking magazine that inspired me to try my own. This is a basic recipe for eggplant rolls that I created and love. Move aside unhealthy bacon wraps!

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Feta Eggplant Roll Recipe

Ingredients

  • 1 small eggplant, thinly sliced
  • 1/2 cup feta cheese
  • 1/4 cup plain yogurt
  • 1 tsp dried basil
  • 1 tsp fresh lemon juice
  • Salt and pepper, to taste
  • Olive oil

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Instructions

  1. Preheat a grill (indoor or outdoor).
  2. When ready, cook the eggplant slices drizzled with olive oil until soft.
  3. Add the cheese, yogurt, basil and lemon juice to a small Magic Bullet cup and blend until smooth. Add salt and pepper to taste.
  4. Spread 1-2 tbsp cheese filling onto each grilled eggplant slice and roll up. Hold together by using a toothpick.
  5. Serve warm or cold.

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Makes 8 rolls

 

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Yeah, that just sounds good, doesn’t it? This recipe features a bunch of delicious tasting notes: miso and umami are salty, honey is sweet, butter is rich, and when the combo hits the chicken and is roasted it creates a flavorful, crispy skin. The miso, though a bit of an exotic ingredient, really blends into the background here, creating a rich and beguiling flavor without being noticeably unusual. Your kids will love it (if you have kids).

The Magic Bullet does a great job of blending up the marinade, which you then smear under and on the chicken skin. I used chicken legs here (it was weeknight), but thighs or even a whole bird would be equally delicious. The idea for this recipe came from food52.

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Chicken with Honey Miso Butter

Ingredients

  • 4 tbl butter, left out on the counter for half an hour
  • 2 ½ tbl miso, any type (I use awase)
  • 2 ½ tbl honey
  • 4 chicken legs or thighs, or any skin-on chicken

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Instructions

  1. Preheat oven to 400. Blend all the ingredients (except the chicken!) into a cream using your Magic Bullet.
  2. Put the chicken legs into a baking dish and pat dry with paper towels. Using a knife or your hands, pull the chicken skin so that it’s not attached so firmly, then take a spoonful of the miso-honey butter and spread it underneath the skin. Repeat with all the chicken, then take whatever miso-honey-butter is left and spread it on the outside of the chicken skin.
  3. Roast in the oven for 35 minutes or until the chicken is done. (I use a meat thermometer.) Don’t flip during cooking (to preserve skin).

 

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Besides the brilliant color of this plum jam, you and your guests are going to love the sweet and tangy flavor combination of this plum goat cheese crostini! The plum jam is really easy to make: just add freshly chopped plums to a pot of boiling water and a little sugar and let it simmer down and then cool into a thick jam. Add more or less sugar to your taste preference. My favorite way to serve this crostini dish is to warm up the baguette and goat cheese in the oven and spread cold plum jam that has been chilling in the fridge on the top. It also pairs great with walnuts.

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Plum Goat Cheese Crostini

Ingredients

  • 2 plums, sliced and stone removed
  • 1/4 cup water
  • 1 tbsp sugar
  • 4 oz goat cheese log
  • 1 baguette

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Instructions

  1. Add the water, sugar and plums to a pot and bring to a boil. Cook for 15 minutes, then cool.
  2. Add the plum mixture to a Magic Bullet cup and blend well.
  3. Chill in the refrigerator for 30 minutes.
  4. Spread goat cheese and plum jam on baguette slices.

Makes 1 cup

 

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You won’t miss the meat in this vegan version of a Shepard’s Pie. Green lentils replace the meat and serve as a hearty filling when cooked with onion, garlic and peas. Sweet potatoes are blended in the Magic Bullet to creamy perfection, and then spread over the top of the pie to serve as a colorful crust. Bread crumbs and fresh rosemary add the final touches. Serve this hearty pie as a main dish along with a crusty piece of bread for a vegan meal.

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Vegan Sweet Potato Shepard’s Pie Recipe

Ingredients

  • 2 sweet potatoes, peeled and halved
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups green lentils
  • 1 tsp thyme
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1/4 cup bread crumbs
  • Fresh rosemary for garnish
  • Salt and pepper to taste

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Instructions

  1. Bring a large pot of water to boil and add the sweet potatoes. Cook for 25-30 minutes, until tender. Drain and set aside to cool.
  2. Heat the oil in a pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  3. Add the lentils and vegetable stock and bring to a boil. Cover and turn the heat to low. Simmer for 25 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Add the cooled potatoes and salt to a Magic Bullet cup and blend until creamy (you may need to add some water to get it going).
  6. Add a few tablespoons of the sweet potatoes to the lentils and mix to thicken.
  7. Pour the lentil mixture into a pie dish and top with the sweet potatoes.
  8. Sprinkle bread crumbs on top.
  9. Bake in the oven for 20 minutes, until bread crumbs start to brown.
  10. Garnish with fresh rosemary.

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Makes 1 pie

 

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I recently discovered a delicious new side dish: stuffed portobello mushroom caps. Normally, you may think of stuffed mushrooms as an appetizer, but these portobello mushroom caps are so huge that they are probably better as a side! In fact, two people could probably share one. Goat cheese is blended with herbs and bread crumbs to form a creamy stuffing for these large mushrooms, which are then baked in the oven. I love the combination of goat cheese and walnuts, so of course I had to add some walnuts on the top right after they get out of the oven.

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Stuffed Portobello Mushroom Recipe

Ingredients

  • 2 portobello mushroom caps
  • 6 oz goat cheese
  • 1 tsp lemon juice
  • 1/4 cup chopped chives
  • 1 tsp dried rosemary
  • 2 tbsp bread crumbs
  • Walnuts, for topping

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Coat the mushroom caps with olive oil and bake in the oven for 5 minutes.
  3. Add the cheese, lemon juice, herbs and bread crumbs to a Magic Bullet cup and blend well.
  4. Stuff the mushroom caps and place back into the oven to bake for 10 minutes, until cooked through.
  5. Top with walnuts.

Makes 2 stuffed mushrooms