Jan
3
0

Cumin Lamb

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The lamb takes on the flavors of cumin so well in this Chinese food dish.

Recently I shared with you velveting, the Chinese method for keeping meat tender and delicious. Does it work with lamb?! Only one way to find out… Long story short: yes, it works! Tender, mildly chewy lamb, bursting with cumin flavor, smoky and spicy from poblano peppers, vegetable-y and vaguely healthy from lots of onion and green peppers, and tingly from Sichuan peppercorns. Puts new meaning into better-than-takeout: much healthier (more vegetables and less oil) and it’s fast and delicious!

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Cumin Lamb Recipe

Ingredients

  • 1 lb boneless lamb shoulder, sliced into bite-sized pieces
  • 2 tbsp. Chinese rice wine, separated (or mirin or omit)
  • 3 tbsp. soy sauce, separated into 1 tbsp. and 2 tbsp.
  • 1 egg white
  • 2 tbsp. cornstarch, separated
  • 3 tbsp. cumin seeds
  • 1 tbsp. Sichuan peppercorns (available in Chinese groceries or online)
  • 3 garlic cloves, peeled
  • 1 very large onion, peeled and sliced
  • 1 green pepper, seeded and sliced
  • 1 poblano pepper, seeded and sliced
  • ½ bunch cilantro, cleaned and chopped
  • Vegetable oil

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Instructions

  1. Heat a wok or large skillet over medium-high heat. Add cumin seeds and peppercorns and toast until fragrant, about 30 seconds. Add to the Magic Bullet and blend. Remove spice mixture, add the garlic, and blend.
  2. Meanwhile, bring a medium-sized pot of water to a boil. In a bowl, mix the lamb, one tablespoon of rice wine, one tablespoon of soy sauce, egg white, and cornstarch.
  3. When the water is boiling, add the lamb and cook two minutes, until just beginning to change color. Remove lamb and rub with ground spices and a pinch of salt.
  4. Meanwhile, add the onions to the wok with a big glug of vegetable oil and a big pinch of salt. Cook until softened and just beginning to brown.
  5. Add both peppers and the lamb and cook, stirring, until lamb is just cooked through. Add remaining soy sauce, garlic, and rice wine, stir and cook until just fragrant, another 30 seconds.
  6. Add cilantro, stir, and serve.

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Hey, here’s an easy, delicious, and healthy weeknight dinner that uses some sneaky, flavor-packed ingredients to amp up the taste with very little work. And it all gets made in one pot. I guess that’s not very much for a recipe… OK, that’s pretty awesome for a recipe if you want to know the truth.

If you don’t know preserved lemons, it’s time to work them into your repertoire. Tangy, funky, tart… they’re like the miso of citrus. Maybe not, but this is a delicious dish.

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Preserved Lemon, Asparagus, and Ricotta Pasta Recipe

 

Ingredients

  • 1 lb short pasta, any type
  • 1 lb asparagus, sliced
  • 1 preserved lemon
  • 2 cloves garlic, peeled
  • ½ cup ricotta (low-fat if you like)
  • Olive oil

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Instructions

  1. Boil a pot of heavily salted water and add the pasta. Cook the pasta until al dente, adding the asparagus for the final minute of cooking. Drain the pasta, reserving half a cup of pasta cooking water.
  2. Meanwhile, blend the garlic in the Magic Bullet.
  3. Add the asparagus to the pot with the garlic and a big glug of olive oil over medium-high heat. Cook until garlic is very fragrant and asparagus is just beginning to brown, about three minutes, stirring frequently.
  4. Blend the lemon, ricotta, and some of the reserved pasta cooking water in the Magic Bullet.
  5. Add the pasta and the lemon-ricotta mixture to the pot with the asparagus. Stir everything over medium-low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

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One of the Magic Bullet’s best qualities is that it allows you to be in control of what you’re eating. Store-bought yogurt is limiting, and doesn’t always offer flavor varieties that are specific to your unique taste.

This recipe combines plain yogurt with blueberries, a hint of maple syrup and a handful of almonds for a hearty and texture-filled breakfast yogurt that beats out anything you’ll find in the local grocery aisle.

Blueberry Almond Yogurt Recipe

Ingredients

  • 1 cup plain or Greek yogurt
  • 1/2 cup blueberries
  • 10 almonds
  • 1/2 tbsp. maple syrup

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Instructions

  1. Combine all ingredients in Magic Bullet and blend. That’s it!

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Breakfast has never been this simple… or delicious!

 

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Quesadillas are one of my family’s favorite dinner options. The best part? They’re easy to make! I like switching up the filling with black beans and sweet potatoes for a healthier, more filling dinner.

Black Bean and Sweet Potato Hummus Quesadilla Recipe

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can black beans, drained and rinsed
  • Juice of 1 lime
  • 2 tb. olive oil
  • Salt and pepper to taste
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Tortillas
  • Pepper jack cheese

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Instructions

  1. Steam your sweet potatoes until soft, about 10-15 minutes.
  2. Once soft, add potatoes in a bowl along with black beans and mash lightly with a fork.
  3. Add mixture to Magic Bullet, along with spices, lime and olive oil.
  4. Puree until smooth, stopping and stirring mixture every so often. If needed, add a little water to thin out mixture.
  5. Add hummus to a bowl and store in the fridge for one week.
  6. To make a quesadilla, use corn or flour tortillas. Spread a good layer of hummus onto one side of the tortilla. Sprinkle pepper jack cheese on top and place another tortilla on top. Cook about 2-3 minutes on each side, serve warm with desired toppings like sour cream, avocado, and salsa!

 

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I realized that lately we have been having the same few drinks over and over for dinner – BORING! Finally, one night I decided to get creative with some sparkling water, blackberries, lime, basil and my Magic Bullet. I call it the Blackberry Basil Spritzer. OK, so I guess it isn’t really a true spritzer since this is a non-alcoholic beverage. The blackberries give it a nice fruity taste that is not too sweet, while the basil adds unique dimension of flavor that your tastebuds will love. This drink can’t sit around too long or the fizz will disappear, so the Magic Bullet is nice to have on hand to whip one up when you want a fresh one!

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Blackberry Basil Spritzer Recipe

Ingredients

  • 2 cups sparkling water
  • 1 tsp lime juice
  • 2 tsp sugar
  • 1/4 cup fresh blackberries
  • 4 fresh basil leaves

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Instructions

  1. Add all of the ingredients above to a Magic Bullet cup and pulse a few times until you reach the desired texture.

Makes 2 spritzers

 

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I have an important question for the internet: where did sungold tomatoes come from?!? For so many years now, I’ve been a happy patron of my local farmers market, scarfing up delightful August heirloom tomatoes and putting up with mediocre June hothouse tomatoes, and making due with grape tomatoes the rest of the year.

And then this year, out of nowhere, sungold tomatoes are everywhere! And they are so good! With such a long season! It’s amazing! The tomato gods have delivered us this new gift, and you should be as excited as I am! (Alternative hypothesis: the rest of the country has had sungold tomatoes for a decade, but, like frozen yogurt, the fad is just making it’s way to DC. That is definitely a possibility.)

In any case, sungold tomatoes and basil make a great, fresh sauce for a roasted chicken thigh, a wonderful way to extend the feeling of summer.

Adapted from The Kitchn

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Chicken with Sungold Tomatoes Recipe

Ingredients
  • 1 pack bone-in, skin-on chicken thighs (about four)
  • 1 pint or more grape tomatoes
  • 2 cloves garlic, peeled
  • 1 bundle basil leaves (stems removed)
  • Olive oil

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Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil at medium-high heat in a large skillet. Pat the chicken dry and salt it then add to the pan, skin side down. Cook until the skin is crispy and brown.
  3. Flip the chicken and remove it to a baking sheet. Put it in the oven and cook until juices run clear or a thermometer reads 160 in the center.
  4. Add the tomatoes to the pan.
  5. Blend the garlic in the Magic Bullet. Remove to a plate and blend the basil in the Magic Bullet.
  6. When the tomatoes blister and pop, add the garlic and cook until fragrant and just beginning to brown, at least one minute.
  7. Serve chicken with tomatoes and basil over top.

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Galettes are incredibly easy to make while looking oh-so-fancy, my favorite kind of meal! In this savory galette, I use swiss chard, onion and mushrooms on top of ricotta cheese blended with herbs and lemon. The crust is made with whole wheat flour, and after rolling it out you don’t need to worry about making it look pretty. That is why it is a galette! After folding the edges up into the filling, just put it in the oven to bake and serve warm.

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Swiss Chard, Mushroom, and Ricotta Galette Recipe

Ingredients
  • 1 stick butter, cubed
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 4 tbsp cold water (more if needed)
  • 2 tbsp olive oil
  • 2 cups chopped Swiss chard, stems removed
  • 1 cup chopped crimini mushrooms, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp dill weed
  • 1 tbsp fresh chives, chopped
  • 1 egg, beaten
  • Salt and pepper, to taste
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Instructions
  1. Add the butter, flour and salt to a stand mixer and mix until crumbly. Add the water until you are able to form the dough in a ball in your hands (should not be wet and mushy though!). Wrap in plastic wrap and chill for 30 minutes.
  2. In the meantime, add the oil to a skillet and sauté the chard, mushrooms and onion until soft, about 10 minutes. Sprinkle some salt and pepper over the top.
  3. Add the ricotta, garlic, lemon zest and juice, and herbs to a Magic Bullet cup and blend.
  4. Preheat the oven to 400 degrees F.
  5. Roll out the dough to a 12-inch circle (doesn’t need to be perfect) and spread the cheese mixture on top.
  6. Top with the vegetables and fold the edges of the crust in towards the filling.
  7. Brush the edges of the crust with the egg wash.
  8. Bake for 40 minutes.

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Makes one 9-inch galette

 

Nov
28
0

Cornbread Stuffing

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If it’s cold and you’ve been eating a lot of chili (or a lot of chili-like bean dishes), and if you’ve been making a lot of cornbread to eat with that chili, then there is a distinct possibility that you will find yourself with extra cornbread. Of course, you can console yourself by eating cornbread with maple syrup for breakfast, but while there’s certainly nothing wrong with that, after a few days I started hankering for something new.

This is a basic cornbread stuffing that works well with leftover cornbread. The use of fresh herbs really jazzes everything up, especially in the dead of winter. I served this on the side of some monkfish, though of course chicken would be a natural pairing. The Magic Bullet nicely handles the otherwise tedious task of chopping up the fresh herbs.

 

Cornbread Stuffing Recipe

Ingredients
  • 1/2 loaf of cornbread
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, peeled
  • Handful of sage leaves
  • Leaves from 5 thyme springs
  • 1 cup chicken broth
  • 2 tablespoons unsalted butter

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Instructions
  1. Heat the olive oil over medium heat in a large nonstick skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes.
  2. Add the celery and a dash of salt. Cook together for a few minutes.
  3. Meanwhile, blend the garlic in the Magic Bullet. Add the garlic to the pan and cook for another 30 to 60 seconds.
  4. Blend the sage and thyme in the Magic Bullet and mix into the cornbread in the bowl with the chicken broth. Add the butter and cook until everything is mixed together.
  5. If you like, put on a pan and broil until crispy, just a few minutes. Serve.

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Scrambled. Egg. Salad. I know it’s weird. But, hey, 2016 has been a weird year, so just roll with it.

 

I’ve been on a quest lately for new ways to make salad a satisfying dinner. And while farro salad is my great love, you can’t actually eat farro every night. Trust me. I’ve tried. Plus, sometimes the Whole Foods bulk bin section is out of farro, and then, seriously, you need another plan.

 

That’s what led me to giving scrambled egg salad a try on the advice of a friend. It’s called Insalata Pontormo, and it’s delicious. It turns out, mixing firmly scrambled eggs into a salad of romaine lettuce creates a crazy-tasty mix of textures, temperatures and flavors. You can fill an enormous bowl with protein and greens and still feel like you are a virtuous vegetarian. Or you can do what I did – add a little pancetta bacon into your eggs, for a real Americana breakfast touch. Enjoy!

 

Scrambled Egg Salad (Insalata Pontormo)

Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 package pancetta
  • 1 package herbs, any type (I used marjoram)
  • 6 large eggs
  • 1 large bag of crisp greens
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Instructions
  1. Chop the herbs in the Magic Bullet. Remove to a bowl.
  2. Blend the vinegars, oil, and salt in the Magic Bullet.
  3. Add the olive oil to a pan over medium-high heat. Cook until just beginning to crisp and add the herbs.
  4. When the bacon is really getting crispy, turn off the heat and add the eggs. Continue to cook off the heat, stirring all the while.
  5. Add the bacon and eggs and the dressing to the greens in a big bowl. Stir and serve.

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They always say that breakfast is the most important meal of the day right? But we all know how hard it is to make sure you eat breakfast, especially when you have to get the kids out the door early in the morning, while accomplishing everything else on that morning to do list! That’s why I love the idea of making breakfast ahead of time so that I can grab it and be out the door. These breakfast muffins are not only fast and easy to make, but they also have a secret vegetable hidden inside! Talk about being a super parent. And hey, you may even have time to actually put on some makeup before you head out the door!

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Mini Carrot Pancake Muffins Recipe

Ingredients
  • 1 ½ cup baby carrots
  • 2 cup pancake mix, whole grain
  • 1 cup milk of choice
  • 1 egg
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tb. vanilla extract
  • ½ cup dark chocolate chips
Instructions
  1. In a steamer, cook carrots until soft, about 10-15 minutes.
  2. Preheat oven to 350 degrees. Add carrots, and a few tsp. of water if needed to Magic Bullet blender. Puree carrots until smooth. Transfer to a bowl to cool. (You will need 1 CUP of puree for this recipe.)
  3. In a mixing bowl add all of your ingredients, including 1 cup of carrot puree.
  4. Whisk together until mixed.
  5. Prepare a mini muffin sheet by adding cupcake liners.
  6. Using a small ice cream scoop, add the batter to each muffin evenly. Lightly press a few chocolate chips on top of each muffin.
  7. Bake for 15-20 minutes, or until baked all the way through.
  8. Muffins can be frozen and heated in microwave for busy mornings. They can be eaten as is, or dipped in pure maple syrup for a pancake breakfast!

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