Jul
26
0

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

 

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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

 

Jun
9
0

Mango Shaved Ice

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Simple desserts are the best desserts. They have distinguished and identifiable flavors, are lighter and healthier, and – best of all – are so easy to make! This recipe combines the natural sweetness of a mango mash with crushed ice and a touch of light coconut milk into a satisfying dessert that’ll knock the socks off any sweet tooth.

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Mango Shaved Ice Recipe

Ingredients 

  • 1 mango
  • 2 tbsp. coconut milk
  • 1 cup ice

Instructions

  1. Cut mango into smaller pieces and add to Magic Bullet.
  2. Blend until mashed, and set asideBlend ice in Magic Bullet until crushed.

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Herb butters are on my brain lately, after making an incredibly good one-pan meal of pork tenderloin the other day. I try to eat at least a few meals of fish each week and am able to get great herbs at the farmer’s market this time of year, so I turned to my Magic Bullet to create a quick, easy and delicious salmon dinner. The key to this meal is the mixture of acid, fat, and flavor. The herb butter melted over the salmon after cooking turns this meal from everyday to extraordinary.

A quick tip on salmon: I recommend “dry brining” it. All that means is put the salmon in a bag with salt and refrigerate it for at least 30 minutes before cooking. This does wonders for not only seasoning the fish and adding flavor but it also makes the mea juicier.

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Salmon with Tarragon-Lemon-Chive Butter Recipe

Ingredients

  • 1 lb salmon
  • 2 tbl butter
  • 1 bunch chives, rinsed
  • 1 bunch tarragon, rinsed with the leaves picked off
  • 1 lemon, peeled and cut in half
  • 1 clove garlic, peeled

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Instructions

  1. Rub the salmon all over with salt and put it in a plastic bag. Move to the refrigerator for at 30 minutes and 12 hours.
  2. Meanwhile, blend the lemon peel in the Magic Bullet. Blend the garlic and add the tarragon and chives. Blend. Add the butter and blend. Add a big squeeze or two of the lemon juice and blend again.
  3. Heat a nonstick pan over medium heat. Add a glug of oil to the pan. Remove the salmon from the bag and wipe the salmon down with a paper towel. Add the salmon to the pan and cover. Cook, flipping occasionally, until the salmon is cooked through to medium-rare.
  4. Move the salmon to a plate, cover with the herb butter, and tent with aluminum foil. Serve when the butter melts.

 

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It’s spriiiiiiiiiiiiing. Finally! Actually not really, we had a pretty mild winter here in DC. Anyway, though, you can get stuff at the farmer’s market in spring that you can’t get any other time of year. Like ramps! OK, if you’re over ramps, I don’t know what to tell you — I see the point but I think they’re delicious. And if you combine ramps with their springtime partner asparagus, you get a once-a-year treat that takes a bowl of plain pasta to a whole new level. This all comes together extremely quickly in the Magic Bullet after a quick blanch in boiling water (which can then be used to cook the pasta, hey-o).

Of course, you also could just eat the pesto with a spoon. It’s that good, and hey, it’s mostly asparagus, so no shame. I like to eat it with pasta and salted tomatoes, if you can get any good ones where you live this time of year. Pro tip: top with soft-boiled egg.

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Asparagus-Ramp Pesto Recipe

Ingredients

  • 1 pound asparagus, woody ends trimmed
  • 1 bunch ramps, rinsed and trimmed
  • 1 cup walnuts or other nuts, toasted in the microwave
  • 1 large chunk parmesan cheese
  • Fresh lemon juice, to taste
  • Olive oil, to taste

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Instructions

  1. Bring a pot of salted water to boil and add the asparagus. Let it cook for a minute or two, then add the ramps for about thirty seconds and remove everything with a strainer, reserving water to cook pasta.
  2. Blend the parmesan in the Magic Bullet. Remove to a plate. Blend the walnuts in the Magic Bullet.
  3. Working in batches, blend the walnuts, cheese, and ramps and asparagus in the Magic Bullet with plenty of olive oil and a pinch of salt and lemon juice. Add the end, mix everything up and taste for salt.
  4. Serve, passing more parmesan.

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This delicious chicken dish is both savory and hearty without being too heavy. The mustard and balsamic vinegar sauce brings together the tartness of both the mustard and the vinegar while really cutting through the richness of the chicken.

Best of all, the sauce all comes together in the Magic Bullet with minimal work and fuss.

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Chicken Legs with Mustard and Balsamic

Ingredients

  • 4 chicken legs, cut into thighs and drumsticks
  • 1/2 cup balsamic vinegar
  • 2 tbl dijon mustard
  • 1 tbl honey
  • 2 cloves garlic, peeled
  • Olive oil

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Instructions

  1. In a large oven-safe pan, add a glug of olive oil over medium-high heat. Add the chicken legs and cook until well-browned. Preheat oven to 350.
  2. Meanwhile, blend the garlic in the Magic Bullet. Add the honey, the mustard, and the vinegar and blend.
  3. Add the sauce to the pan all over the chicken and stir. Move to the oven and cook until the chicken is cooked through.