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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

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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

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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.

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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!)

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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!

 

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’s all made in one pot!

If you don’t know what preserved lemons are, it’s time to work them into your repertoire. Tangy, funky, tart, they’re like the miso of citrus. Maybe not, but they take this simple dish to the next level!

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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. Even when they do, some brands are loaded with sugar.

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 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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