A long time ago, in a galaxy… well, okay, it was this galaxy. I bookmarked a recipe for Mark Bittman’s shrimp – also known as “The Simplest and Best Shrimp Dish” or “Shrimp My Way.” It sounded pretty good, but, for whatever reason, I never made it. Well, stop the presses: I made it recently and it is pretty good. I don’t know if it’s the best shrimp dish ever—no Bubba Gump here, I’ve yet to taste every shrimp dish in the world—but it’s pretty darn good. Delicious, garlicky, barely cooked shrimp with the beguiling, unexpected flavor of paprika. And it all comes together lickety split, especially if you use the Magic Bullet to prepare the garlic marinade.

I’d recommend serving this with, well, with anything would be pretty darn great, but I served it with a garlicky pilaf of quinoa and kale that provided crunch and a little interesting texture from the quinoa. Winner, winner, shrimp dinner.





Shrimp with Paprika and Garlic


  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 cloves garlic, peeled
  • about ½ pound shrimp, preferably raw, defrosted
  • 1 tsp. ground cumin
  • 1 1/2 tsp. paprika, any kind (I like smoked paprika)


  1. Blend the garlic in the Magic Bullet.
  2. Melt the butter in the olive oil over medium heat. Add the garlic and cook, stirring, for a few minutes until just beginning to brown.
  3. Raise heat to medium-high and add shrimp and spices. Season with salt and cook until just turning pink, about five minutes. Serve with the butter and oil.



Thai Chicken Pizza


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


  1. Add the yeast, sugar and warm water to a stand mixer with hook attachment. Let stand 7 minutes.
  2. 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.
  3. Cover with a towel and place in a warm place to rise about 1 hour.
  4. Preheat the oven to 425 degrees F.
  5. Roll out dough on a floured surface and place onto greased pizza pans.
  6. Add the sauce ingredients to a Magic Bullet cup and blend well.
  7. Spoon the sauce over the pizza dough and top with chicken and mozzarella cheese.
  8. Bake for 20 minutes and top with remaining toppings.

Makes 1 pizza.


Do I really need to sell you on this one? Look at that picture! It contains mascarpone! That’s an Italian cream cheese. In a pasta! With delicious springtime asparagus! Are you crazy?! Scroll down to the recipe and get started making this!

Still here? Well, okay, you’re a tough sell. I can respect that. But seriously, I toast walnuts and cook asparagus in the same water as the pasta for extra convenience, making this essentially a one-pot dish, and there is garlic and nuttiness and the distinctive delicious asparagus flavor. It’s like mac and cheese – I suppose it is mac and cheese, what with the mascarpone and all – but more a subtle creaminess than cheesiness and nom nom nom this is good.


This is an adaption from a book called At Elizabeth David’s Table, via Serious Eats, except the asparagus is my addition and a mighty delicious one, if I do say so myself. The Magic Bullet comes in with the assist for chopped garlic and grated parmesan.






Pasta with Mascarpone Cheese, Asparagus, and Walnuts


  • 1 pound penne
  • 2 Tbsp butter
  • 1 bunch asparagus, woody stems removed, sliced into pieces
  • 1/2-1 cup mascarpone
  • 3 oz parmesan
  • 1 clove garlic, peeled
  • 1/4 cup chopped walnuts, tossed in oil


  1. Boil asparagus in heavily salted water until tender. Remove from pot with a slotted spoon and add the pasta. Cook until al dente and drain, reserving about a cup of pasta water.
  2. Meanwhile, microwave walnuts for one minute. Blend parmesan in the Magic Bullet, remove, and pulse the garlic clove to chop.
  3. Add butter, mascarpone, garlic, and half of the cooking water with the pasta over medium heat. Cook for one minute, turn off the heat, and stir everything up. Add parmesan, then continue to stir and add more cooking water if necessary so the sauce is nice and smooth. Add walnuts and asparagus and stir. Serve with black pepper and more parmesan.



Western Omelet

Why is breakfast so much better tasting at night? Eggs for lunch, eggs for dinner – a fluffy omelet is good any time of day. And since you don’t necessarily want to expend a lot of energy first thing in the morning, this is the perfect recipe for those looking for a quick and easy breakfast. (Or lunch. Or dinner.) (Or maybe midnight snack? No judgments here.)

The other great thing about this omelet is that it’s totally customizable. Base ingredients turn it into a delicious Western-style breakfast, but swap out the ham for lean turkey, add a bit of spinach, or nix the cheese to suit your dietary preferences. My recommendation? Leave the cheese. It’s glorious.

And yes, it’s totally easy to make. The Magic Bullet makes quick work of shredding and dicing and mixing it all up, so you don’t have a million dishes to wash when it’s all said and done.


Western Omelet


  • 1/2 Tbsp olive oil or butter
  • 1 boiler onion or 1/4 medium white onion
  • 1/2 bell pepper, seeds and stem removed
  • 1/4 cup diced cooked lean ham or turkey
  • 3 eggs
  • salt and pepper to taste
  • 1 oz shredded Monterey Jack cheese, grated in the Bullet or pre-shredded


  1. Heat 1/2 Tbsp olive oil or butter in a small pan over medium heat. Add onion and pepper to the Tall Cup, screw on the Cross Blade and pulse to coarsely chop. Transfer to the pan and sauté until soft, about 4 minutes. Stir in ham/turkey for 1 minute to warm. Reduce heat to low.
  2. Rinse and dry the Tall Cup. Add in eggs, salt, and pepper, twist on the blade, and pulse on the Power Base 5-7 times until fully whipped. Add to the pan, stirring quickly to distribute ingredients, then let rest to form a flat omelet.
  3. When the omelet sets, add Monterey Jack cheese on one side, fold the egg in half and serve.


I was in Philly a few months back, doing something of a noodle crawl – it was pho-tastic – and one of the best things that I had was a dish that was not pho. It was a bowl of “Burmese cold noodles” at a little restaurant called Stock. It had a great mix of funky, chewy, crunchy, floral, and rich flavors… I just knew I had to make it myself.

This required a fair amount of reverse engineering. The menu described the ingredients as “wife’s noodles, sesame, turmeric-pickled celery, tofu, cilantro, daikon radish, house chili oil.” Well, OK, that’s confusing. The noodles that I remember were chewy and soft with just a bit of spring, so I substituted soba noodles. So far so good. I can get Chinese chili oil at the grocery store, always have some Chinese black sesame around for cold sesame noodles, and routinely fry up pressed tofu, so those are covered. Daikon radish? Meh. I remember that as just being crunchy stuff, and when I want to add crunch and flavor to an Asian dish, I go with fried ginger and garlic. Yeah, that’s good. Forget the turmeric-pickled celery nonsense, but I remember there being a clear fermented flavor, so I reached for the miso. And cilantro all over? Yes, please.

In the end, a funky, chewy, crunchy, floral, and rich dish, made in the comfort of my home… Yum.





Sesame Miso Cold Noodles with Fried Garlic and Ginger


  • 1 pound soba noodles
  • 3 cloves garlic, peeled and sliced
  • 1 piece ginger, peeled and diced
  • 1 Tbsp Chinese sesame paste, or use tahini
  • 2 tsp. miso (any kind)
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp hot chili oil
  • 3 scallions, sliced
  • 1 cup cilantro, roughly chopped
  • 1 Tbsp vegetable oil, plus more for frying
  • ½ pound pressed tofu, cut into pieces


  1. Cook soba noodles according to package instructions and cool them off.
  2. Add a big glug of vegetable oil to a pan over medium-high heat. Add garlic and ginger and cook until crispy, then remove to paper towels. Add another glug of vegetable oil, let it get hot, and then add the tofu. Cook until crispy on all sides, stirring frequently.
  3. Meanwhile, blend miso, sesame paste, soy sauce, rice vinegar, chili oil, and vegetable oil in the Magic Bullet.
  4. Mix noodles with sauce and top with cilantro, scallions, and fried ginger and garlic. Serve with a cucumber salad.

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


  1. 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.
  2. Place in a covered dish and refrigerate.
  3. 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!
  4. Eat immediately and enjoy the cream cheese throughout the week.

Simple Bolognese


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.






Simple Bolognese


  • 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


  1. Heat the olive oil in a large pot over medium heat.
  2. Add and cook the onion, carrots, and celery for 10 minutes.
  3. 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.
  4. Add the ground beef, salt and pepper and cook until browned. Drain any excess fat.
  5. Add the milk and nutmeg and bring to a boil. Simmer for 10 minutes.
  6. Add the wine and simmer until it has evaporated.
  7. 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.

I guess I must be exploring a theme, because this month, I’ve been making and eating a ton of bean dishes that are a bit like chili (in that they are warming and delicious), but that also happen to take advantage of totally different flavor profiles. Even better if they’re quick and easy and cheap, like this dish is.

This recipe, adapted from Food and Wine magazine, uses a bunch of clever tricks to pack a lot of Indian flavor into little-to-no work, like using a combination of quick-cooking yellow split peas and practically already-cooked canned chickpeas and kidney beans. The Magic Bullet makes things even easier by chopping up the jalapeño, garlic, and ginger, easy peasy.






Indian-Style Three Bean Dal


  • 1 cup dried yellow split peas
  • 3 Tbsp olive or vegetable oil
  • 1 piece of ginger, about 1.5 inches, peeled
  • 2 large garlic cloves, peeled
  • 1 jalapeño, seeded (unless you like it hot)
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 small tomato, chopped
  • 1 Tbsp tomato paste
  • 3/4 cup heavy cream
  • 2 Tbsp unsalted butter
  • 1/2 cup water
  • 15 oz can chickpeas, drained
  • 15 oz can red kidney beans, drained
  • Salt
  • Rice or naan for serving, optional


  1. In a large pot, bring six cups of water to a boil. Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes. Drain well.
  2. Meanwhile, blend the garlic, jalapeno, and ginger in the Magic Bullet.
  3. In a large, deep skillet, heat the oil over medium-high. Add the ginger, garlic, jalapeño, cumin and cayenne and cook until softened, about six minutes. Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes.
  4. Add the cream, butter and water and bring to a boil.
  5. Stir in the yellow split peas, chickpeas and kidney beans and season with salt. Simmer over low heat until thickened, about 15 minutes. Serve.

Breakfast Popsicles


Have you ever thought about eating popsicles for breakfast? I attended a brunch once and, yes, they were in fact serving breakfast popsicles! I thought this was a really cool idea and decided to make them at home for quick grab-and-go breakfast. All you need is yogurt (plain or vanilla), your favorite fruit jam, and your favorite granola.

Most yogurts are too thick alone, so you’ll need to use your Magic Bullet to blend in a little milk. You can also blend the jam with a little yogurt to make it easier to freeze within the popsicle, but this step is not necessary. You do need to mix the granola with some yogurt, however, or it won’t freeze well in the popsicle mold. You can mix everything all together, or try my approach: layer them (granola, jam, yogurt, repeat) to form a beautiful, delicious, melty, gooey breakfast pop.

This is the stuff dreams are made of.





Breakfast Popsicles


  • 1 cup plain yogurt
  • 2 Tbsp milk
  • 1 cup fruit jam
  • 1 cup granola


  1. Add the milk and yogurt to a Magic Bullet cup and blend to create a thinner consistency.
  2. In a small bowl, pour 1/4 cup of yogurt over the granola and stir.
  3. In a separate bowl, combine 1/4 cup with the jam and stir.
  4. Spoon the three layers (yogurt, granola mixture and jam mixture) into 4 popsicle molds and place a stick in the middle before freezing.
  5. Freeze for 5 hours. To remove, run under hot water for a few seconds until the popsicle loosens from the mold.

Makes 4 popsicles.


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


  1. 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.
  2. Add leek, garlic, and thyme to the pan, season with salt and pepper, and cook until leek is tender, about five minutes.
  3. Transfer to a large bowl and stir in quarter cup of cider vinegar. Let stand fifteen minutes. Meanwhile, blend cilantro in the Magic Bullet.
  4. 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.