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A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crab cakes are great, but everyone knows that the best crab cakes 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 and satisfying sauce for pasta with a bunch of vegetables to boot. Sound good? Good.

I happened to have a bunch of leftover crab meat from a night spent picking crabs and drinking beer (and 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’s easy to make it at home using plain hummus and some spices. Would you add anything else?

Sweet Potato Beet Avocado Sandwich

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’s 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.

Zucchini Cakes

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.

Eiskaffee (Iced Coffee)

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 but, 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

Ingredients

  • 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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I think that easy, delicious, complex side dishes are a genre that needs more exploring. For example, this dish! It takes very little work, uses ingredients that pack a ton of vibrant yet nuanced flavors, is salty and a little bit sweet, and is very healthy to boot. The base of the sauce is a miso-soy, garlic-ginger concoction, which basically just screams “ingredients that punch above their weight!” I use it here with asparagus but, really, it would go well with any green vegetable. The original recipe from which I’ve adapted it from Kitchn.com, which used broccolini, but regular broccoli or even broccoli rabe or kale would be terrific and delicious!

Serve this along with any simply prepared meat and starch, and you have yourself a surprisingly sophisticated meal, easy enough for a weeknight yet elegant enough for company. The marinade, if you want to call it that, seasons and oils the vegetable all in one, and if you coat your cookie sheet with aluminum foil you’ll have very little cleanup. Done and done.

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10-Minute Miso Asparagus

Ingredients

  • 1 bunch asparagus, woody ends chopped off
  • 1 Tbsp miso paste
  • 1 Tbsp vegetable oil
  • 1 Tbsp soy sauce
  • 1 Tbsp minced ginger
  • 1 clove garlic
  • ¼ tsp red pepper flakes

Directions

  1. Preheat oven to 425 degrees.
  2. Blend the garlic in the Magic Bullet, then add all the other ingredients except the asparagus and pulse a few times.
  3. In a big bowl, rub the miso mixture all over the asparagus.
  4. Put on a cookie sheet and roast until browned and soft, stirring once or twice during cooking if you like. Serve.

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During the summer, all my family wants are ice cold treats, especially ice cream! It’s easy to buy your favorite ice cream and stock up your freezer for when a craving calls. But as a mom of three active girls, sometimes, the summer days can be long and there is always an activity needed to be done. Making ice cream has become one of our favorite things to do together! We can use whatever ingredients we have on hand, and we have fun coming up with flavors! I also don’t feel bad because I know the ingredients we use are wholesome and not over-processed! I definitely win at being a mom during those times!

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Vegan Coconut Chip Ice Cream

Ingredients

  • 2 cans coconut milk (full fat or light)
  • ½ cup pure maple syrup
  • ¾ cup vegan chocolate chips, or regular chopped dark chocolate

Directions

  1. Using your Magic Bullet, add coconut milk, syrup, and ½ cup of the chocolate into the larger cup. (If using the smaller sizes just divide the ingredients and blend.)
  2. Blend for about 30 seconds.
  3. Add your chocolate chips to the mixture, and pour the mix into an ice cream machine. Make ice cream based on your machines directions. You can get a great ice cream machine for under $30 right here.
  4. Eat immediately after ice cream is done, or let is set in the freezer. If it’s frozen solid, which is will, let it sit out for 10-15 minutes and it will be ready to eat and scoop!

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Sun-dried tomato! Just mentioning it makes you feel healthy and closer to nature. Tomatoes? Dried by the sun? Count me in! So why not blend this delicious natural treat into a tasty salad dressing that complements its own natural flavors?

This simple sun-dried tomato salad dressing is unique, rich, and with help from the Magic Bullet, incredibly easy to make!

Sun-Dried Tomato Salad Dressing

Ingredients

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  • 1/3 Cup Packed Sun-dried Tomatoes
  • 1 Cup Water
  • 1/4 tsp Garlic Powder
  • 1 1/2 tbsp. Maple Syrup
  • 2 Tbsp Lemon Juice
  • Salt & Pepper

Instructions

1) Let sun-dried tomatoes sit in warm water for 10 minutes to soften.

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2) Combine all ingredients in Magic Bullet and blend.

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Top your salad with some feta cheese, chicken, corn or other favorite salad ingredients, and dig in!