IMG_8475

Is there anything more delicious than pesto? Or anything better suited to the Magic Bullet? If there is, I don’t know it.

I like to change up the pesto sauces I make and this time I  swapped the traditional basil pesto with fresh arugula pesto. Subtle, yet delicious: the arugula is peppery and vaguely woody, giving it a nice but none-too-bold flavor. I picked up some fresh pasta at the farmer’s market here in DC, as well as some delicious in-season tomatoes.

IMG_8361

Arugula Pesto Pasta Sauce Recipe

Ingredients

  • 1 pound pasta
  • 8 oz. arugula
  • 1 clove garlic, peeled
  • 1/4 tsp. salt
  • 2/3 cup olive oil
  • 2 tbl. walnuts, toasted in the microwave in a bit of oil
  • Parmesan cheese

Instructions

  1. Bring a pot of water to boil with some salt and add the arugula for fifteen seconds, then remove and run under cold water. Squeeze dry in a strainer.
  2. Add the pasta to the water and cook according to the package instructions.
  3. Blend the parmesan in the Magic Bullet until all the big pieces are gone. Add the arugula, garlic, olive oil, salt, and walnuts, then blend until you have a paste.
  4. Mix pesto with pasta and serve, passing additional parmesan, with a runny egg if you like.

IMG_8399

email

squash3

I have been making this butternut squash quesadilla almost daily for the past few weeks because it is just that good.  Just like I do with my kiddos, I try my best to incorporate a vegetable at least 2 out of the 3 meals that we eat each day. Sometimes I don’t have the time to sit and cook a full lunch for myself, which is why I love this recipe. To make it simpler, I make a huge batch of butternut squash at the beginning of the week and prepare it so it’s ready to add to my lunch quesadilla. Saves me time and sanity.

Butternut Squash Quesadilla Recipe

Ingredients:

  • 1 c. cooked butternut squash
  • ¼ tsp. each of cumin, paprika, chili powder, and pepper
  • ¼-½ tsp. salt
  • Water
  • Tortillas and cheese for quesadilla

squash2

Instructions

  1. Add squash and spices to the Magic Bullet blender. Blend until completely creamy. Add a few tsp. of water if needed to blend.
  2. To assemble your quesadilla, spread a nice layer of butternut squash on one side of the tortilla. Top with cheese and another tortilla. Cook 2-3 minutes on each side, or until tortillas are golden brown.
  3. Serve with your favorite toppings. I love cilantro, salsa, and taco sauce.

squash5

Feb
22
1

Black Bean Cakes

DSC09883

These black bean cakes are crispy on the outside and creamy on the inside. The secret is Panko bread crumbs, which are used both inside and outside. The batter is made of finely chopped onions, garlic, cumin, cayenne pepper and black beans blended in a Magic Bullet blender, which is then dipped in flour, egg and Panko bread crumbs and fried until golden and crispy on the outside. These black bean cakes go great with avocado, sour cream and cilantro and can be served as an appetizer or side dish. I also like to top salads with them!

DSC09860

Black Bean Patty Recipe

Ingredients

  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15.5 oz) black beans, drained
  • 1/2 tsp cumin
  • Pinch cayenne pepper
  • 1 cup Panko bread crumbs
  • 1/3 cup all-purpose flour
  • 2 eggs
  • Vegetable oil for frying

DSC09870

Instructions

  1. Add the onion, half of the beans, cumin, and cayenne pepper to a Magic Bullet cup and pulse a few times.
  2. In a large mixing bowl, add the remaining beans, blended mixture, and 1/3 cup bread crumbs and stir well.
  3. Beat the eggs in a bowl and set aside.
  4. Pour the flour onto a plate, and the remaining bread crumbs on another plate.
  5. Heat 1/4 cup vegetable oil in a large skillet over high heat.
  6. Form balls with your hands and flatten, then dip into flour, egg, and bread crumbs in that order.
  7. Fry on each side for about 2 minutes until golden.

DSC09873

 

Makes 8 black bean cakes

 

Feb
15
0

Pasta carbonara

pasta-carbonara

Spaghetti carbonara… it’s a classic, easy, delicious, cheap, and hearty dinner, so why haven’t you made it? If you don’t know what carbonara is, you’re in for a treat. This classic, Roman dish consists of bacon, barely cooked eggs and parmesan, to create a rich, delicious pasta sauce.

Although I’ve made carbonara many times before, this one follows a new recipe from Serious Eats, which involves more egg yolks and less bacon and cheese than other recipes. The result is particularly eggy and rich but less greasy. You can also use any type of bacon; here I use pancetta, which is more porky and less smoky.

The Magic Bullet does triple duty here, grating the parmesan, chopping the garlic, and grinding the pepper.

pasta-carbonara8

Pasta Carbonara Recipe

Ingredients

  • 1 pound pasta (I used bucatini; spaghetti is “traditional”)
  • 1/2 cup diced bacon (or guanciale or pancetta)
  • 2 tbl olive oil
  • 2 whole eggs plus 6 egg yolks
  • 1 large parmesan (enough to make ½ cup when grated)
  • 1 tsp black peppercorns
  • 1 clove garlic, peeled

 

Instructions

  1. Cook pasta until al dente in heavily salted water. Without draining the pasta water, remove the pasta.
  2. Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
  3. Blend garlic in the Magic Bullet and remove to a large metal or glass bowl. Blend the parmesan and remove to the bowl. Blend the black pepper and remove to the bowl. Add the eggs and egg yolks and stir everything up.
  4. Add cooked pasta to the pan with the bacon and stir everything together. Add the egg mixture to the pan and stir everything some more. Add ½ cup of the pasta water and bring the pasta water to a boil.
  5. Dump everything in the pan back into the bowl over the boiling water. Let the pasta cook from the heat of the steam until you have a creamy sauce.
  6. Serve immediately.

pasta-carbonara1

 

chickpea1

This is one of my favorite lunch time sandwiches, especially because it’s a nice switch up from the regular turkey and cheese. It also comes together almost as quickly too! You could easily switch up the flavors and seasonings to adjust to your liking, play around and have fun with it!

Avocado Chickpea Sandwich Recipe

Ingredients

  • ½ can of chickpeas, drained and rinsed
  • ½ avocado
  • 1 tb. hummus
  • 1 tsp. mustard
  • Juice of ½ lemon
  • ¼ tsp. garlic powder, paprika, and cumin
  • Salt and pepper to taste

 

Instructions

  1. In your Magic Bullet Blender add chickpeas. Blend until the chickpeas have mashed a little. You don’t want a puree, just a rough mash.
  2. Add chickpeas to a medium bowl and mix in the avocado, hummus, mustard, lemon, and spices. Mash together until combined. Adjust seasonings if desired.
  3. Spread onto sandwich bread, and top with lettuce and tomato, or other preferred sandwich toppings.
  4. Eat and enjoy! You can store the leftovers in an airtight container in the fridge for 1-3 days.

chickpea2

 

Feb
2
0

Sushi Bowls

IMG_9949

“Bowls”: I know, trending right now. I’m sorry to be part of the trend. I really am. But, what can I say? Sometimes trends happen for a reason. (I still like pesto.) Anyway, if you haven’t tried making sushi bowls, you’re in for a treat: it turns out that a lot of the magic going on behind the sushi counter is about presentation. You can make a perfectly delicious, sushi-like creation with only a few simple ingredients. I use brown rice for a better glycemic index, too.

I’m lucky enough to live near an excellent Japanese store in Washington, DC that sells sushi-grade fish at reasonable prices, but you could easily substitute crabstick or shrimp for an equally delicious meal. The Magic Bullet whips up the seasoning in no time flat.

IMG_9911

Sushi Bowl Recipe

Sushi Rice Ingredients

  • 1.5 cups short grain brown rice
  • 1/4 cup rice vinegar
  • 2 tbl sugar
  • 1 tsp salt

Salad Ingredients

  • Protein, any type (I used seared tuna, sliced)
  • 1 avocado, peeled and sliced
  • 1 cucumber, sliced (peeling is optional)
  • Scallions, sliced
  • Big dash of sesame seeds
  • Nori (roasted sushi seaweed)
  • Wasabi
  • Soy sauce

 

Instructions

  1. Bring a medium pot of water to boil and add the rice. Cook for 30 minutes. Drain and refrigerate for 60 minutes (or if you’re pressed for time, rinse with cold water).
  2. Meanwhile, blend vinegar, sugar, and salt in the Magic Bullet.
  3. Mix rice with vinegar mixture.
  4. Put rice in bowl and add garnishes. Serve, passing wasabi and soy sauce.

IMG_9977

 

 Honey-Almond-Dressing-1

Sometimes the simplest salad dressings are the best. This recipe blends balsamic, olive oil, honey and a handful of almonds into a light and delicious dressing you’ll be pouring over every salad. It’ll become your reason to have salad!

Honey-Almond-Dressing-2

Honey Balsamic Almond Dressing Recipe

Ingredients

  • 4 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 12 almonds

Instructions

  1. Combine all ingredients in Magic Bullet and blend thoroughly.
  2. Add some chicken, quinoa or tofu and dig in!

Honey-Almond-Dressing-4

 

 

IMG_9653

Recapping 2016, I wonder, is farro going to be the IT grain of 2016?! Farro seems to be getting a lot of buzz! Its star is rising! Farro appreciates all the attention, but has it lost touch with its roots? Only time will tell….

Anyway, here I combine farrow with another once-trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain “salad” with fish and roasted broccoli. The pimenton makes an appearance in the dressing as well as in the fish. This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.

Get ahead of the fad and try farro today. It’s just pretty darn good.

IMG_9597

Pimenton Grain Salad with Fish, Farro and Roasted Broccoli Recipe

Ingredients

  • 1 lb fish, any type (I used swordfish)
  • 2 tbl pimenton, separated
  • 4 tbl olive oil, plus more for cooking and coating
  • 2 tbl white balsamic vinegar, or any vinegar
  • 1 clove garlic, peeled
  • 2/3 cup farro
  • four scallions, sliced
  • 1 head broccoli, cut into florets

IMG_9611

Instructions

  1. Heat oven to 450 degrees. Toss broccoli with olive oil and salt and roast until crunchy and just beginning to blacken.
  2. Meanwhile, bring a pot of salted water to a boil and add the farro. Cook for 20 minutes or until al dente, then drain.
  3. Toss the fish with a tablespoon of pimenton and salt. Heat a dash of olive oil over medium heat, then add the fish and cook until just barely cooked through.
  4. Meanwhile, blend the garlic in the Magic Bullet. Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.
  5. Mix together broccoli, farro, scallions, and the dressing. Top with the fish and serve.

 

IMG_9127

These noodles will drive you craaaaazy. OK, I can’t back that up, but they’re spicy and funky and unexpectedly cold, like a salad and ramen’s spicy funky lovechild. OK, I can’t back that up either. In any event, get yourself some kimchi – I got delicious radish kimchi from my local farmer’s market – and you’ll have these noodles made in twenty minutes or less. Might we even say they are healthy? They contain very little fat and a lot of vegetables, so… Hey, yeah. A salad it is.

The Magic Bullet makes whipping together the dressing very easy, and the only other time factor is the minutes it takes to boil the noodles and the time it takes to slice some veggies. Add a soft-boiled egg for protein and incredible richness, and you’ve got yourself a spicy, funky meal.

Adapted from The New York Times

IMG_9073

Cold, Spicy Kimchi Noodle Recipe

Sauce Ingredients:

  • 1 cup kimchi
  • 1 garlic clove, peeled
  • 1 two-inch piece of ginger, peeled
  • 2 tbl brown sugar
  • 1 tbl gochujang
  • 1 tablespoon miso
  • 1 tbl sesame oil
  • 1 tbl rice vinegar
  • Juice of 1 lime
  • 1 tbl fish sauce

Noodle Ingredients

  • ½ lb soba noodles
  • 1 cucumber, peeled and large diced
  • 1 cup halved cherry tomatoes
  • 3 scallions, sliced
  • 3 eggs
  • 2 tbl sesame seeds

IMG_9099

Instructions

  1. Blend kimchi, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, and fish sauce in your Magic Bullet.
  2. Meanwhile, cook soba noodles until al dente and rest in cold water. Drain. Boil eggs for about five minutes and rest in cold water. Peel.
  3. Mix noodles, sauce, tomatoes, noodles, and cucumbers. Serve, garnishing with eggs and sesame seeds.

IMG_9108

 goat-1a

There’s something deeply satisfying about a sweet, cheese spread. The combination of complementing flavors hits all of your taste buds in just the right way. This recipe uses the Magic Bullet to blend together goat cheese, honey and dried fig for a unique spread that has both a winning flavor and texture.

Goat Cheese, Fig and Honey Spread Recipe

Ingredients

  • 2/3 to 1 cup of goat cheese
  • 3 dried figs
  • 1 tbsp. honey (or more if you like it sweeter!)

goat-2

Instructions

  1. Combine all ingredients in Magic Bullet and blend. If the figs are very dry and somewhat stale, boil or microwave them for a moment to soften them up before blending.
  2. Be ready to whip up another batch – this goes quick!