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Whenever I make mashed potatoes for my family, I always make an extra serving because I know I can stretch another dinner out of it! Mashed potato pancakes are so easy and versatile, you will be adding them to your dinner menu every week.

Mashed Potato Pancake Recipe

Ingredients
  • 2 c. mashed potatoes
  • 1/3 c. flour
  • 1 egg
  • Salt and pepper to taste
  • 2 tsps. Dried Italian herbs
  • (Optional toppings: sour cream, chives, green onions, etc.)

 

img_2303Instructions
  1. Add all ingredients to the magic bullet blender, besides toppings, and blend until creamy.
  2. Preheat a pancake griddle and spray with non stick cooking spray.
  3. Scoop about ¼ c. of batter onto griddle.
  4. Let pancake cook a few minutes on each side. Before flipping, make sure the middle has started to cook. The pancakes can be very fragile, so make sure to cook them slow and on medium heat.
  5. Top with toppings you would use for a baked potato, eat and enjoy!
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One pan meals: are they the greatest thing ever, or just one of the greatest things ever? You get all the components of a well-rounded, delicious meal with minimal work and cleanup. Sold. Even better if the whole shebang is healthy and delicious too.

To wit, here’s a delicious recipe for “fish sticks” – crispy and delicious panko-breaded cod, that is – with a vegetable side and delicious, crispy chickpeas. And, although the fish may taste fried, it’s not! This meal contains only healthy fish oils, and chickpeas. Plus, your handy Magic Bullet makes everything a snap to prepare.

Adapted from The New York Times.

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One-Pan Gourmet Fish Sticks with Zucchini and Crispy Chickpeas Recipe

Ingredients
  • 1 cup panko bread crumbs
  • Big pinch dry thyme
  • 1 garlic clove, peeled
  • Big dash whole black peppercorns
  • ¼ cup Dijon mustard
  • 2 eggs
  • 1 cup flour
  • 1 pound cod or other white fish
  • 3 zucchini or yellow squash, sliced
  • 1 can chickpeas, drained and dried on paper towels
  • Vegetable oil

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Instructions
  1. Preheat oven to 450 degrees.
  2. Blend the garlic in the Magic Bullet and mix with the panko and thyme in a bowl. Add the flour to another bowl.
  3. Blend the eggs and the mustard in the Magic Bullet. Remove to a bowl.
  4. Season fish with salt. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next.
  5. Toss the chickpeas and zucchini and squash in oil and salt.
  6. Put the chickpeas, zucchini and squash on a baking sheet. Put the fish on a sheet too, on a rack if you have one.
  7. Roast everything until the fish is cooked, the zucchini is browned, and the chickpeas are crispy, about 20 minutes, checking every 5 to 10 minutes for doneness and removing any element that’s done.

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Oct
24
0

Avocado Pasta Sauce

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Pasta dishes are one of the quickest and easiest ways to get dinner on the table, especially when you have 3 hungry kids running around! I am always looking for new ways to make pasta, since it’s one of the only foods that every member of my family enjoys eating. I also love making new ways for dinner to be healthy and filling, which is why this recipe makes me so happy! Avocado pasta, for starters, is SUPER easy to make. How much easier can it be than throwing everything in a blender and voila! It’s full of healthy fats, which will definitely keep those energetic kids nice and full until morning time! (You mean they won’t be begging for a snack right before bed?!) I can’t promise that, but I can promise that you will love this dish and want to make it often!

 

Avocado Pasta Sauce Recipe

Ingredients
  • 2 ripe avocados, no brown spots
  • ½ cup fresh basil
  • 2-4 tablespoon extra virgin olive oil
  • 2-3 small/medium garlic cloves (Start with 2 and add more if wanted)
  • Zest and juice of 1 lemon, about 2 tablespoons
  • 2 tablespoon pumpkin seeds
  • Salt and pepper to taste
  • Optional hot sauce/red pepper flakes
  • Optional parmesan cheese
  • 16 oz pasta

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Instructions
  1. Cook your pasta according to package directions.
  2. In your Magic Bullet, add avocados, basil, extra virgin olive oil, garlic, lemon, and pumpkin seeds to a Tall Cup and blend until nice and creamy. Add more olive oil if needed to thin out.
  3. Next add in your salt and pepper to taste, and red pepper flakes if wanted.
  4. Once the pasta is cooked, fold in the sauce and top with parmesan cheese.
  5. You could also add halved tomatoes and extra basil on top.
  6. Eat immediately or store covered in the fridge for 1-2 days.

 

img_7654A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crabcakes are great, but everyone knows that the best crabcakes involve as much crab as possible. Here’s a way for you to stretch the crab that you’ve got into a delicious meal for several people with great crab flavor as well as a rich, satisfying sauce for pasta with a bunch of vegetables (asparagus) to boot. Sound good? Sounds good.

I happened to have a bunch of leftover crab meat from a night spent picking crabs and eating beer (and drinking rosé, but that’s another story), but you can pick it up at the grocery store. Buy the smallest container possible and you’ll be able to make a delicious, vaguely healthy meal with the luxurious flavor of crab. Plus, it’s a one pot meal.

The recipe here uses crème fraiche, which is like the rich and delicious sour cream of your dreams, but you could always just use sour cream, I won’t tell.

Adapted from The New York Times

 

Spicy Pasta with Crab, Crème Fraiche & Asparagus Recipe

Ingredients
  • 1 pound pasta, any type
  • 1 cup crème fraiche
  • 3 tablespoon Dijon mustard
  • 2 cups cooked crab meat, or as much as you can spare
  • 1 pound asparagus, sliced into thirds
  • 1 jalapeno, seeded and cored
  • 1/2 bunch parsley
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Instructions
  1. Bring pot of heavily salted water to a boil. Add asparagus and cook until just soft, about four minutes. Remove the asparagus with tongs or a slotted spoon.
  2. Add the pasta to the water and cook until al dente. Drain, reserving half a cup of pasta cooking water.
  3. Meanwhile, blend the parsley in the Magic Bullet. Move the parsley to a bowl and add the jalapeno. Blend until chopped. Add the crème fraiche and the mustard and blend. Add a pinch of salt and blend.
  4. Add the crème fraiche mixture to the pot over medium heat. When warmed, add the crab and cook until sizzling, about 30 seconds. Add the pasta and the pasta cooking water and stir until the liquid is absorbed. Add the asparagus and stir.
  5. Serve, passing parsley.

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Oct
12
0

Energy Bites

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Mornings can be tough. Sometimes you’re rushed, and sometimes you’re just not feeling up to eating a big meal. It’s times like those when having a quick, tasty and not too filling solution comes in handy! This recipe blends together dates, cashews and almonds for a simple shot of delicious energy to start your day with.

 

Energy Bites

Ingredients
  • 10 dates
  • 1/4 cup cashews
  • 1/4 cup almonds

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Instructions

1) Combine almonds and cashews in Magic Bullet and blend.

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2) Add dates and blend further.

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3) Put mixture into bowl and roll into balls.

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Sleep in a bit longer! Your quick breakfast is covered.

 

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No need to spend a lot of money eating a fancy vegan sandwich at your favorite restaurant when you can easily (and cheaply) make them right at home with your Magic Bullet! All you need to make your own delicious, healthy vegan sandwich at home is a few slices of your favorite sandwich bread, an avocado, sweet potato, a few beets, a cucumber, hummus, olive oil, cumin and curry powder. I have not seen curried hummus at the grocery store, but with the Magic Bullet it is easy to make it at home using plain hummus and some spices. Would you add anything else?

Ingredients

  • 4 slices of wheat bread
  • 1 avocado, pitted and mashed
  • 4 small cooked beets, thinly sliced
  • 1 cooked sweet potato, sliced
  • 1 English cucumber, sliced
  • ½ cup plain hummus
  • 2 tsp curry powder
  • ½ tsp cumin
  • 1 tsp olive oil

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Instructions

  1. Add the hummus, curry powder, cumin and olive oil to a small Magic Bullet cup and blend.
  2. Put together the sandwiches by starting with the mashed avocado on one slice, followed by the sweet potato, cucumber, beets, and then spread the hummus on the other slice before closing.

Makes 2 sandwiches

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So a few months ago I showed you how to make the world’s most delicious, easiest mac ‘n cheese on the stovetop. That was pretty good. Heck, that was great. But how often can you eat plain homemade mac ‘n cheese? OK, don’t answer that.

In any event, here’s a variation on a theme: extremely easy stovetop mac ‘n cheese that is amped up with Spanish flavors and roasted cauliflower, which as I have noted in the past, is having a bit of a cultural moment. I call it: El Macaroni de Espana.

The cauliflower is caramelized with distinctive flavor and crunchy texture and the pimenton is smoky and earthy with smoked cheese for even more savory notes and the mac ‘n cheese is creamy and gooey and melty. Yeah, not bad for a weeknight. Plus, it has vegetables!

El Macaroni de Espana (Spanish Mac n Cheese)

Adapted from The Food Lab by Kenji Lopez-Alt

Ingredients

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  • 1 1/2 lb elbow macaroni
  • 1 head cauliflower, cut into florets
  • 1 5-ounce can evaporated milk
  • 1 egg
  • 1/2 tsp ground mustard
  • 1/2 pound smoky fancy cheese, like smoked Gouda
  • 1/4 lb American cheese
  • 1/2 Tbsp cornstarch
  • 4 Tbsp (1/2 stick) butter or margarine, cut into hunks
  • Smoked paprika, to taste
  • Frozen peas, to taste (optional)

 

Instructions
  1. Cook pasta in heavily salted water until barely al dente. Meanwhile, toss cauliflower with olive oil, salt, and paprika and roast in a 450 degree oven.
  1. Blend the cheeses in the Magic Bullet, then move them to a bowl with the cornstarch and stir. Add the milk, mustard, cornstarch, and egg to the Magic Bullet and blend or shake until well-mixed.
  1. When the pasta is cooked, drain it and return it to the saucepan. Over low heat, add the butter and then everything else. Stir and season to taste with salt and more paprika and serve while hot.

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Sep
15
0

Zucchini Cakes

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We all love a good potato pancake. But what about a slightly greener veggie to blend into a savory treat? Zucchini to the rescue! This recipe combines blended zucchini with corn to make a rich and tasty fried cake you’ll be serving at every dinner party.

Ingredients

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  • 1 cup chopped zucchini (about 1 zucchini)
  • 1 cup flour
  • 1 egg
  • 1/2 cup corn (frozen or fresh)
  • 1/2 cup shredded cheese (I used mozzarella)
  • 2 Tbsp. olive oil
  • 1/4 tsp. dried basil
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

 

Instructions

1) Chop zucchini and blend in Magic Bullet.

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2) In mixing bowl, combine egg, oil, basil, salt and pepper and mix together.

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3) In same mixing bowl, add zucchini puree, flour, corn and cheese.

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4) Fry mixture into pancakes, between two and four minutes on each side, or until golden brown.

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Try it with some applesauce or sour cream!

Sep
12
0

Eiskaffee (Iced Coffee)

 

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Normally when you ask for an iced coffee at a cafe, you get a cup of coffee with ice cubes in it plus or minus milk. I was surprised when I asked for one in Germany while on vacation and I got an iced coffee with vanilla ice cream in it. Let me tell you, the ice cream made it so much more delicious! I especially like to add ice cream to my iced coffee on really hot days, but like it any time of the year. Use light vanilla ice cream to cut down on the fat and calories.

Ingredients
  • 2 cups brewed coffee, cooled to room temperature
  • 2 cups ice cubes
  • 4 scoops light vanilla ice cream
Instructions
  1. Add the coffee and ice cubes to a Magic Bullet pitcher and blend until frothy and the ice is chopped up.
  2. Pour into two glasses and top with 2 scoops of ice cream each.
  3. Slightly stir with a spoon.

Makes 2 iced coffees

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What is it about heat that has us craving salads? I live down the street from a salad place, and the first hot day of summer is always the same: lines down the block. I like salad as much as the next person, and sometimes it’s nice to vary it up a little.

Here’s an interesting salad using broccoli slaw, broccoli’s little brother and coleslaw’s cousin. (Does that also make coleslaw broccoli’s cousin?)

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Anyway, this recipe has multiple advantages: it’s a little different (due to the slaw), it’s very easy (my grocery sells pre-made broccoli slaw), it’s cheap, it’s very delicious, and apparently it can be made ahead without much wilting (killer slaw!). It’s topped with a delicious peanut butter and soy based dressing, too, which I’m sure would work on many salads. I used pan-fried salmon here, but feel free to sub in your protein of choice.

Adapted from The Kitchn.

Broccoli Slaw Salad with Peanut Butter Dressing
  • 1/2 cup peanut butter, any type
  • 1/4 cup rice vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 tsp. hot sauce, any kind
  • 1 tsp. sesame oil
  • 12 oz bag of undressed broccoli slaw
  • 1 medium red bell pepper, core removed, sliced
  • cooked protein, any type
  • 1/4 cup croutons (I used broken up crackers)
  • 1/4 cup roasted peanuts
  • 1/4 cup loosely packed fresh cilantro leaves, chopped

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Instructions
  1. Blend the peanut butter, rice vinegar, soy sauce, water, hot sauce, and sesame oil in the Magic Bullet.
  2. Put the broccoli slaw and the pepper in a large bowl and toss with the dressing.
  3. Just before serving, add the peanuts and cilantro. Top with protein and serve.

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