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I realized that we’ve been having the same few drinks over and over for dinner, lately – 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! Okay, so I guess it isn’t really a true spritzer since this is a non-alcoholic beverage, but it’s just as refreshing!

The blackberries give it a nice fruity taste that’s not too sweet, while the basil adds a unique dimension of flavor that your taste buds 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, 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! 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 its way to DC. That’s 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 one of the best parts? After rolling it out, you don’t need to worry about making it look pretty. That’s why it is a galette! Simply fold the edges up into the filling, put it in the oven to bake and enjoy 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), you’ve probably made a lot of cornbread to eat with that chili. And if you’ve been making lots of cornbread, then there’s a possibility that you’ll find yourself with extras. Of course, you can console yourself by eating cornbread with maple syrup for breakfast but, while there’s certainly nothing wrong with that, you might be hankering for something new after a few days.

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. The Magic Bullet nicely handles the otherwise tedious task of chopping up the fresh herbs. I served this on the side of some monkfish, but of course chicken would be a natural pairing!

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 so you’ll 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’re a virtuous vegetarian. Or you can do what I did – add a little pancetta 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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For me, one of the keys to eating healthy at home is having a lot of simple, adaptable techniques for making flavor-filled vegetable sides. Don’t get me wrong – I love the more elaborate dishes, too – but if you’re going to sustain a lifestyle of cooking and eating healthfully, then you need to be able to easily make vegetables the star of your meal. And when I need to get a simple, healthy dinner on the table fast, I often find myself turning to these green beans.

 

The technique is straightforward and infinitely variable: sauté green beans in a skillet on high heat to give them a nice bit of brown, then add water and steam until they reach the perfect texture. Along the way, you add in garlic, citrus and your favorite flavors and spices. This version uses Asian chili garlic sauce, which is a condiment your kitchen most certainly needs, and sesame oil. But any fresh herb or other sauce would work – whatever you need to match your meal.

 

One last note. It’s true that I think of this dish as a part of the key to healthy eating. But that doesn’t mean you have to skimp on the butter! A generous (but not absurd) pat of yellow gold means that you’re making green beans the most delicious thing on your plate – and that’s a great way to fill your diet with good stuff.

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Perfect Spicy Green Beans Recipe

Ingredients

  • 1 lb green beans, trimmed
  • ¾ tbl butter
  • 2 cloves garlic
  • 2 tbl chili garlic sauce
  • 1 tbl sesame oil
  • juice of 1 lemon
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Instructions

  1. Peel garlic and mince in the Magic Bullet. Add butter and chili garlic sauce and blend.
  2. Add green beans to skillet on high heat. Cook for 7 minutes, stirring occasionally, until green beans are thoroughly browned.
  3. Add ¼ cup water. Cover and reduce heat. Allow green beans to steam for 2 minutes, until cooked through but still a touch crispy.
  4. Add garlic mixture and cook until flavors meld, another minute.
  5. Add sesame oil and lemon.
  6. Serve and enjoy!

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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’ll 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 three hungry kids running around! I’m 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 finding 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. Simply throw everything in a blender and voila! It doesn’t get easier than that. 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.