May
17
0

Creamy Mushroom Sauce

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In my opinion, every cook needs to know how to make a basic, yet delicious, creamy mushroom sauce. So here you go! I like to used organic cremini mushrooms and find they give the sauce a great flavor. In addition to the mushrooms, you will need heavy cream, milk, thyme, and garlic. After sautéing the mushrooms and allowing them to simmer in cream for a few minutes, I like to transfer half of the mixture to a Magic Bullet cup and blend, then add back to thicken up the sauce.
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Creamy Mushroom Sauce Recipe

Ingredients

  • 2 tbsp olive oil
  • 8 oz organic cremini mushrooms, cleaned and sliced
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup shredded parmesan cheese
  • 1/2 tsp thyme
  • 1/4 tsp pepper

Instructions

  1. Heat the olive oil in a skillet and cook the mushrooms until brown and tender, about 7 minutes.
  2. Add the milk, cream, cheese, thyme and pepper and bring to a boil.
  3. Lower the heat and simmer for 5 minutes.
  4. Transfer half of the mixture to a Magic Bullet cup and blend, then add back to the skillet.
  5. Stir and cook for 2 more minutes.

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Makes 1 cup

 

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This butternut squash lasagna is a great vegetarian version of this popular layered pasta dish. The layers consist of a creamy, fresh butternut squash purée, a thick white sauce, cheese and lasagna noodles. I always use oven-ready lasagna noodles, which are so much easier since all you have to do is layer them in your baking dish right out of the box. You don’t have to boil them first! Be sure to cover the lasagna with foil for most of the baking in the oven, or you will burn the top layer of mozzarella cheese.

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Butternut Squash Lasagna Recipe

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/8 tsp nutmeg
  • 14 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

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Instructions

  1. Add olive oil to a large pot and heat over medium heat.
  2. Add the butternut squash and season with salt and pepper.
  3. Add the water, bring to a boil, then cover and turn the heat to low. Cook the squash until tender, about 15 minutes.
  4. Cool the squash to room temperature, then blend in a Magic Bullet pitcher until smooth.
  5. In a separate pot, melt the butter and mix in the flour. Add the milk and bring to a boil while whisking constantly. Turn down the heat and continue to mix until it gets thick. Remove from the heat and set aside. Season with the nutmeg, salt and pepper to taste.
  6. Preheat the oven to 375 degrees F.
  7. Spread some of the butternut squash at the bottom of a 9×13-inch baking pan, then layer starting with the noodles, butternut squash, white sauce, and mozzarella cheese. Repeat 2 more times.
  8. Bake in the oven for 40 minutes covered with foil, then remove the foil for the last 15 minutes.

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Makes 1 9×13-inch lasagna

 

Feb
9
0

Veggie Mac n Cheese

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A healthier version of everyone’s favorite mac ‘n cheese dish, this veggie mac is made with chopped brussels sprouts, butternut squash, onion and red bell pepper and a light, creamy cheese sauce. This is a great make-ahead dish, or for when you are feeding many mouths. Place it on the table right out of the oven and let everyone feed themselves.

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Veggie Mac N Cheese

Ingredients

  • 1 package elbow macaroni
  • 1 butternut squash, peeled and chopped into 1-inch pieces
  • 2 cups brussels sprouts, quartered
  • 1 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 2 cups 1% milk
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Toss all vegetables with olive oil, salt and pepper and bake on a baking sheet for 25 minutes.
  3. Cook pasta and drain.
  4. Add milk, cheese, and chicken broth to a Magic Bullet cup and blend.
  5. Melt the butter in a saucepan over low heat and add the onion. Cook for 5 minutes, then stir in the flour.
  6. Add the milk mixture and bring to a boil. Remove from heat and continue to stir until thick.
  7. Pour the sauce over the pasta and veggies in a baking dish and serve hot.

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Serves 8

 

quick and easy pasta sauce

Usually when I go to the grocery store, I buy pasta sauce in bulk, because it’s SO nice to have on hand for quick and easy dinners. But every so often I’ll go to grab a jar for dinner only to find I haven’t restocked my pantry!

Luckily, putting together a homemade pasta sauce is just as easy as grabbing a jar! (Well, kind of, but it’s definitely close!) This pasta sauce recipe has a little spin on it though, because I added a little bit of sweet potato puree. Having three little kids I’m always trying to sneak in extra nutrients, plus it gives this pasta sauce a nice sweetness as well as a rich taste!

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Quick and Easy Sweet Potato Pasta Sauce

Ingredients

  • 1 small sweet potato, peeled, diced, and steamed until soft
  • 2 tb. extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tb. fresh rosemary, roughly chopped
  • 1 28-ounce can crushed tomatoes, with basil
  • sprinkle of sugar
  • Salt and pepper to taste
  • Red pepper flakes to taste, optional

(To make this a ‘cream’ version you can add 1/2 cup of heavy cream after the onions are cooked)

Instructions

  1. In the Magic Bullet Blender, add your softened sweet potato. Blend until creamy. You can add a few tb. of water as needed to puree easily.
  2. In a saucepan on low medium heat, add your EVOO. Then add your onions and garlic. Cook 3-5 minutes until translucent.
  3. Next add in your rosemary and cook for an additional minute.
  4. Once that is done, add in the rest of your ingredients, including the sweet potato puree. Whisk until combined, and adjust seasonings.
  5. You can puree the sauce into the Magic Bullet Blender for a non-chunky sauce, or leave as is.
  6. Keeps in the fridge for up to a week.

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Feel free to make this a meat sauce as well for a hearty pasta dinner for your family!

 

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Sometimes you want a dinner that brings you completely new and different flavors, and sometimes you want to rearrange familiar flavors into something delicious and straightforward. This pasta dish takes the latter approach, taking a classic Spanish tapa — shrimp with garlic and pimenton (smoked paprika) — and turning it into a tasty pasta. I came up with the idea after getting some beautiful, large raw shrimp at the supermarket. This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

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Pasta with Spanish Shrimp in Garlic and Pimenton

Ingredients

  • 2/3 lb long pasta, like spaghetti
  • 2/3 lb raw shrimp, peeled, preferably large
  • 3 cloves garlic, peeled
  • 1 tbl pimenton
  • 3 tbl butter

Instructions

  1. Cook pasta in heavily salted water until al dente, reserving about a cup of pasta cooking water.
  2. Add garlic to the Magic Bullet and blend. Add pimenton and blend.
  3. Add the butter to a large skillet over medium heat. Cook until butter melts, then add the the garlic-pimenton and cook for a few minutes, just until garlic is translucent.
  4. Add the shrimp and cook until shrimp is just cooked through (shrimp will change color).
  5. Add the pasta to the skillet with about half of the pasta cooking water. Stir everything and let the pasta absorb the sauce. If the pasta is dry, add more pasta cooking water. Serve.

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Years ago, before I had children, I went through a vegan phase. Still to this day, I love my vegan and vegetarian dishes even though I don’t fully eat that way anymore. I remember often craving creamy pasta dishes made with heavy cream and loads of parmesan cheese! This was a dish I’ve made for years to satisfy that craving. I’ve made it for many non-vegans as well, and they have all loved it! You won’t even notice there isn’t a drop of heavy cream! You can add parmesan cheese if you would like and even switch up the vegetable from sweet potato to butternut squash. Whichever way you make this, I guarantee you will love it!

Creamy Sweet Potato Pasta Sauce Recipe

Ingredients

  • 3 cup penne pasta
  • 1 large sweet potato, peeled and steamed
  • 2 cup vegetable broth
  • 2 tb. butter, or olive oil
  • ½ onion diced
  • 3-4 garlic cloves
  • 1 tb. fresh sage, plus more for topping
  • Lots of pepper, to taste
  • Salt to taste
  • ¼ tsp. nutmeg
  • Optional, ½ c. fresh parmesan cheese

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Instructions

  1. Bring a large pot of water to boil. Cook pasta according to package directions. In the larger Magic Bullet Blender, add the sweet potato and vegetable broth. Puree until creamy and fully blended. Set aside.
  2. In a pan on low/medium heat add the butter and melt. Next add in the onions and garlic. Stir and cook until translucent, about 4-5 minutes. Next add in the sage and toss for 1 minutes.
  3. Pour in the blended sweet potato. Stir and then sprinkle in the spices. Adjust until desired taste has been reached. Top with extra chopped fresh sage and fresh parmesan.

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Feb
15
0

Pasta Carbonara

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Spaghetti carbonara – it’s a classic, easy, delicious, cheap, and hearty dinner, so why haven’t you made it? If you don’t know what carbonara is, you’re in for a treat. This classic, Roman dish consists of bacon, barely-cooked creamy eggs and parmesan, to create a rich, delicious pasta sauce.

Although I’ve made carbonara many times before. This one follows a new recipe from Serious Eats, which involves more egg yolks and less bacon and cheese than other recipes. The result is particularly eggy and rich but less greasy. You can also use any type of bacon; here I use pancetta, which is porkier and less smoky.

The Magic Bullet does triple duty here, grating the parmesan, chopping the garlic, and grinding the pepper.

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Pasta Carbonara Recipe

Ingredients

  • 1 pound pasta (I used bucatini; spaghetti is “traditional”)
  • 1/2 cup diced bacon (or guanciale or pancetta)
  • 2 tbl olive oil
  • 2 whole eggs plus 6 egg yolks
  • 1 large parmesan (enough to make ½ cup when grated)
  • 1 tsp black peppercorns
  • 1 clove garlic, peeled

Instructions

  1. Cook pasta until al dente in heavily salted water. Without draining the pasta water, remove the pasta.
  2. Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
  3. Blend garlic in the Magic Bullet and remove to a large metal or glass bowl. Blend the parmesan and remove to the bowl. Blend the black pepper and remove to the bowl. Add the eggs and egg yolks and stir everything up.
  4. Add cooked pasta to the pan with the bacon and stir everything together. Add the egg mixture to the pan and stir everything some more. Add ½ cup of the pasta water and bring the pasta water to a boil.
  5. Dump everything in the pan back into the bowl over the boiling water. Let the pasta cook from the heat of the steam until you have a creamy sauce.
  6. Serve immediately.

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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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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.

 

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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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