Oct
30
1

My Go-To Vinaigrette

People, this might not be the most exciting of all recipes. But wait! Don’t leave yet! Just because it’s not exciting, doesn’t mean you won’t love it! Look. This is the one and only vinaigrette you’ll ever need. It is literally the only one I ever make because a) it seriously doesn’t get any easier, b) it tastes awesome on everything, c) you already have everything you need in your cupboards and d), did I mention it’s delicious?

Here’s all that you need:

Balsamic vinegar, Olive oil, Salt and pepper, Dijon mustard.

Here’s what you do: Combine everything in a short cup and blend. That’s it. I use one squirt of mustard if I’m making dressing for just one big ol’ salad, plus several glugs of vinegar and half as much oil. Salt and pepper to taste. It’s not a science and it never comes out the same way twice. But it’s always awesome.

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So, I don’t know about all of you out there, but I grew up in a household that did not idolize Martha Stewart. I may or may not be mildly obsessed with all her craft products and drool-worthy recipes now, but growing up I thought she was a weirdo. Like, seriously. On her shows back then she would do something like, I don’t know, make butter, and I swear it would start with milking the cow. Who has a cow in their backyard to milk?! I buy my butter at the store! Her jam recipes would start with growing your own insert-fruit-here, and people, her breads may as well have started with growing your own wheat as far as I was concerned.

My point is, Martha Stewart is known for doing things the hard way: from scratch. And in my youth full of boxed cake mixes and easy bake ovens, that made absolutely no sense to me. But these days, I really relish making things from scratch. There is an immense amount of pride and satisfaction one can get from creaming together butter and sugar, mixing in eggs and flour, and coming out with something amazing. And I’ll tell you another little secret: homemade stuff tastes better. Really. Even my biggest flops in the kitchen usually come out miles ahead of anything packaged in plastic. So for awhile now I have been baking my own breads, making my own pasta sauce, and always, always baking all my sweets from scratch.

In baking, and in baking bread especially, one can end up with a ridiculous amount of flours. I literally have at least 6 different kinds of flour in my cupboard, and people, I only have one cupboard in my kitchen. So suffice it to say flour is taking up quite a bit of room in my teeny kitchen. So I learned a trick, and I want to share it with you. It isn’t exactly a recipe, but it’s a trick that I promise you will want to use. The bullet can make flour. In literally seconds. Throw some oats in your bullet, top it with the flat blade, and in five seconds you have oat flour. Throw some flaxseeds in your bullet and in six seconds you have flaxseed flour. Quinoa, almonds, rice? Ten seconds. I’m serious here people. Do you know what you can do with this capability?! The possibilities are endless!

With oat flour you could make the best granola bars I’ve ever had. Or bread that is secretly healthy. With almond flour you can not only make fabulous cakes, you could make the fanciest french cookie in existence. You’d be a star! With homemade rice, quinoa, coconut and other flours you can make gluten free baked goods, mix up your flours in bread for extra nutrition you need but never really want to eat. Are you getting the picture here? To buy a bag of oat, quinoa, or almond flour is expensive. Almond flour where I live is something ridiculous like $9 a bag. But I always have almonds in the freezer, and whole they are less than $6 a pound. So by making your own flour you are not only eating something that is fresher, but you’re saving a ton of money in the process. So. I urge you. Try your own. Not going to lie, the first thing I made was these granola bars and I am pretty much obsessed with them now. So all I’m saying is that’s not a bad way to go.

So. Will you try it? Will you grind up your own flour? What are you going to make with it?? I’m so curious!

Jul
18
0

Mama’s Granola

Hello Magic Bullet Heads,

The other day, my mom taught me how to make the famous granola that she and my dad eat every morning for breakfast. My mom started making her own granola because, in her words, “the stuff at the store was getting too expensive and just stopped tasting good.”  If you share a similar sentiment and have never tried making your own granola, then I highly recommend taking the plunge. Not only is this granola super easy to make, but it tastes delicious, way better than the store-bought kind. Great as breakfast cereal, great as an on-the-go snack; you can’t go wrong with my mama’s granola.

Mama’s Granola


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 5 cups old fashioned rolled oats
  • 4 cups any combination of the following – chopped walnuts, raw pecan pieces, raw slice almonds, dried cranberry fruit.
  • 1/4 cup maple syrup
  • ¼ cup packed light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup + 2 teaspoons vegetable oil

Instructions

  1. Preheat oven 325 degrees. Put parchment paper on baking sheet with sides.
  2.  To tall cup, add maple syrup, light brown sugar, vanilla extract, salt and vegetable oil.
  3.  Pulse three or four times.
  4.  Pour mixture into large bowl and fold in the dry ingredients. *I used a 4-cup combination of almonds, chopped walnuts and raw pecan pieces.
        5. Transfer oat mixture to baking sheet and spread evenly and flatly using spatula.
        6.  Place rack on top third of oven and bake for 40 minutes.
        7.  Let granola cool for an hour and then pack in airtight container!

As my mom says, “There’s nothin’ like homemade.”  My mom and I hope you enjoy so very much.

Love,
Kyle

 

 

The weather in the northeast hasn’t been what I would call consistent, but baby, grilling season is upon us. And what a GREAT season it is.

Lauren DeMaio here, your Magic Bullet Blender Kitchen Magician and as a product of the DeMaio family, I’m a grilling aficionado, of sorts.

Below is a quick recipe for a rub that I use for everything from steaks on the grill to chicken in the oven – versatile, forgiving, yours, and easy with the Magic Bullet blender. It’s pretty cool actually, the blender works to break down some of our ingredients and release some strong flavors. I dig it.

Try it?

Quick and Easy Spice Rub

Magic Bullet Blender Parts

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade

Ingredients

  • 1/4 cup granulated brown sugar
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 2 T salt
  • 1 T crushed red pepper
  • 1 T mustard seeds
  • 1 teaspoon cayenne pepper

Instructions

  1. Add all ingredients to tall cup, blend with cross blade for seven seconds.
  2. Remove, give her a little shake, blend for an additional seven seconds.
  3. The Magic Bullet Blender has broken down those mustard seeds, broken down that red pepper, and you’re done!


 

OPTIONS

– PULL YOUR PORK THE RIGHT WAY – This recipe is what I typically use for my pulled pork. Buy a pork butt, rub half on it and refrigerate overnight, take it out in the morning, rub with the remaining amount and cook at a low temp in the oven, covered tightly until able to be easily forked apart. This recipe is cool because it gives the pork a crust, some dimension in flavor, but again – can still easily be pulled apart. Top with BBQ sauce afterward. I can tell you that after living with two boys and entertaining them and their friends on many occasions –this was a CROWD PLEASER.

P.S. I then make my homemade BBQ sauce with the bullet. I will give you that recipe soon. It’s kinda RIDICULOUS.

Also, serve with some mini rolls and homemade coleslaw.

–          EXPERIMENTATION – Alright, ¼ cup of paprika is a lot, I know, but it works well for the pulled pork above.

The nice thing about this recipe is it’s very forgiving and versatile.

RULE: Keep your salt and sugar amounts set in place as above, then adjust to your taste buds.

Scale back on the spice if it sounds like a lot for you to handle.

–          IT’S A LOT, I KNOW – If you aren’t using it for a pulled pork recipe, that is fine. Make it now, jar it tight and keep it in the cupboard. Try it with:

o         Any type of pork roast

o         Beef roast

o         Steaks

o         Baked, whole chicken

Alrighty beauties, I’m out. Back to work.

Do yourself a favor, fire up those grills and knock someone’s SOCKS off. Whether it’s someone you love, someone you like, or someone you have to bite your tongue around and be courteous to by default, be like Nike, and just do it.

Be in touch soon, got a serious summery salad enhancement for you to enjoy.

In the meantime, happiest blending – from my big, nomadic heart – to all of yours!

 

Much love —

@LdeMao  xox

Jul
9
0

Mini Oatmeal Muffins

Hi! Hi! Hi!

Ever since I made mint brownies with my Magic Bullet, I can’t stop baking with the thing! While visiting my parents in San Francisco,  my mom and I made a dozen mini oatmeal muffins. Sweet, hearty and oh-so-easy to make. It’ll take you no time at all and will leave you and your kitchen in a pleasant state afterwards.

Also, these muffins taste amazing. The combo of  brown sugar and syrup adds a nice maple flavor, which can’t be beat. Much healthier than most muffins around town, they require absolutely no butter or shortening. Plus, check out the size of these muffins. Adorable size, that’s what I think.

Mini Oatmeal Muffins


Magic Bullet Parts 

  • Magic Bullet tall cup with cross blades

 Ingredients

  • 1/2 cup heavy cream
  • ½ cup pancake syrup
  • 1 eggs
  • ¾ cup mix of whole wheat and all purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cups rolled oats

 Instructions 

  1. Preheat oven to 350 degrees and grease miniature muffin tins.
  2. In a medium sized mixing bowl, add all ingredients: cream, syrup, egg, mix of whole wheat and all purpose flour, brown sugar, salt baking powder and rolled oats.
  3. Give muffin batter a light whisk before transferring to tall cup.
  4. Pulse a few times and then begin filling muffin tins three-quarters full.
  5. Bake for about 12 minutes. Lightly tap the top of muffin to see if it’s fully baked. If the muffin top springs back, then it’s done!
dessert
If you’re feeling extra crazy, top off your muffins with a dollop of homemade whipped cream! Looks like you’ve got a pretty sweet dessert on your hands.
Enjoy, boys and girls!
The Muffin Woman,
Kyle