It’s cherry season!
This Memorial Day, I was so excited to see boxes of bright red cherries stacked up in the fruit section of my grocery store. I brought home a box and made this cherry pie smoothie, which includes fresh cherries, graham cracker crust, vanilla yogurt and milk. If you don’t have the energy to make a cherry pie (if you’ve made one before with fresh cherries, you know the amount of work involved in pitting the cherries one by one!), you can quickly make a batch of this cherry pie smoothie and serve to your loved ones or enjoy yourself.
Top it with fresh cherries, whipped cream and graham cracker crumbs for a sweet treat.
Cherry Pie Smoothie
- 1 cup cherries, pitted and frozen
- 1/2 cup greek or coconut milk non-dairy yogurt
- 1 cup milk or milk alternative (like almond, coconut, or cashew milk)
- 1/3 cup graham cracker crumbs
- Whipped cream for topping, optional
- Add all ingredients to a Magic Bullet cup and blend well.
- Optional: top with whipped cream
Makes 2 smoothies.
There’s a time and a place for 30-minute beef chili: a weeknight when you just want to throw something in a pot and have it be warming and pretty delicious in a matter of minutes. And then there’s a time and a place for those more lazy afternoons watching football when you can also make the World’s Best Vegetarian Chili and bake homemade cornbread to boot. That’s not really my designation; this is a recipe adapted from Cook’s Illustrated called the “Best Vegetarian Chili,” so you know it’s true.
In any event, this was delicious, and really not that much work: brine some dried beans for a couple of hours. Then clean and grind some dry mushrooms and some walnuts (I happened to have leftovers of both in my pantry), which add savoriness. Blend up some tomatoes and cook everything with onions.
The secret ingredient? Throw in some bulgur at the end, to add chewiness and texture. Of course, I always also add some fish sauce, soy sauce, and Worcestershire, a little trick I learned that helps amp up the umami.
World’s Best Vegetarian Chili
- 1 pound dried beans (I used half black beans and half pinto)
- 3 dried chilies, any type (guajillo, ancho, and pasilla are good options)
- 1 Tbsp smoked chili powder (like chipotle)
- 1/2 oz dried mushrooms mushroom, any type (I used porcinis), cleaned
- 4 tsp. dried oregano
- 1/2 cup walnuts, toasted if you like
- 1 28-oz can diced tomatoes
- 3 Tbsp tomato paste
- 1 or 2 hot peppers
- 6 garlic cloves
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp Worcestershire sauce
- 1/4 cup vegetable oil
- 2 pounds onion, roughly chopped
- 1 Tbsp ground cumin
- 7 cups water
- 2/3 cup bulgur
- Add beans to a large bowl or dutch oven and cover with water by at least two inches. Add 3 Tbsp salt and soak for at least six hours and as long as a day. Drain.
- Preheat oven to 300 degrees. Put the chilies on a banking sheet and bake for about 8 minutes, until they are fragrant. Transfer to a plate, let cool for 5 minutes, then stem and seed the chilies.
- Blend the walnuts in the Magic Bullet and set aside.
- Grind the toasted chilies, mushrooms, chili powder, and oregano in the Magic Bullet and set aside.
- Add the garlic to the Magic Bullet and blend. Add the canned tomatoes with their juices, tomato paste, and hot peppers. Blend until everything is basically smooth.
- Over medium-high heat, heat the vegetable oil in a big dutch oven or pot. Add the onions and a big pinch of salt and cook until the onions begin to brown, stirring occasionally, about ten minutes.
- Lower the heat to medium, add the chili mixture and cumin, and cook until fragrant, about a minute. Add the beans and the water and bring to a boil over high heat.
- Cover the pot and move to the oven (still at 300 degrees). Cook for 45 minutes, then take out of the oven and add bulgur, walnuts and tomato mixture. Cover and cook for an additional two hours. Add soy sauce, fish sauce, and Worcestershire, stir, and taste for salt. Serve.
Smoothies are always satisfying and (usually) extremely healthy. What makes the unhealthy ones so unhealthy? They’re often fruit-based and loaded with unnatural sugars and preservatives. Where do vegetables fall into the equation? Should we be scared to mix them in with their sweeter cousins?
I say no!
This green smoothie features a blend of kale, spinach, cucumbers and celery, combined with some of our favorite fruits to create a healthy, vegetable and nutrient-rich glass of satisfying goodness. Need we say more?
Classic Green Smoothie
- Medley of spinach, kale, cucumbers and celery
- 1/2 apple
- 1/2 pear
- 1/2 banana
- 1/2 cup water or more
- Chop apple, pear, banana, celery and cucumber.
- Combine in Magic Bullet and blend.
- Add kale, spinach, and water. Blend thoroughly.
Healthy never tasted so good!
What if you could make a pasta dish in less than thirty minutes using a clever mix of store-bought ingredients and homemade pizzaz that was delicious, unusual, and nutritious? (Well… It contains vegetables, at least.) And what if it all fit in one pot for easy cleanup and no stress? I don’t know about you, but that sounds pretty good to me.
Adapted from The Kitchn, this dish uses store-bought frozen tortellini combined with sweet potatoes, spinach and just a litttttle bit of cream to make a delicious, satisfying weeknight dinner. Cutting the potatoes into pieces helps to make it all come together really fast, and, hey, your dishwasher will thank you.
The Magic Bullet comes in handy to give extra-super flavor from fresh herbs and garlic.
One-Pot Tortellini with Sweet Potato, Spinach, and Cream
- 1 Tbsp olive oil
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 cloves garlic, peeled
- leaves from several sprigs rosemary
- ½ tsp. black peppercorns
- ½ tsp. salt
- 1 cup chicken broth (I use Better than Bouillon)
- 1 bag baby spinach
- 1/2 cup half-and-half or cream
- 1 12-ounce package frozen tortellini (I used cheese tortellini)
- Heat the oil in a pot or Dutch Oven over medium heat.
- Blend the garlic, rosemary, and peppercorns in the Magic Bullet.
- Into the pot, stir in the sweet potato cubes, garlic, rosemary, and salt and pepper. Cover and cook, stirring occasionally, for about five minutes, until the sweet potatoes are just starting to soften.
- Uncover the pot and add the broth. Add the spinach in handfuls, stirring until it wilts down, before adding more.
- Stir in the half-and-half or cream, then cover and bring the liquid to a simmer.
- Uncover and stir in the tortellini. Cook, stirring frequently, until the tortellini are cooked through, about ten to fifteen minutes.
Buddha bowls are my new favorite way to get in all of my vegetables for the day. If you haven’t heard of them yet, I’m sure you’ve seen them around the web, since they’re kind of a thing right now. But what’s with the name?
They actually called “Buddha” bowls because they look like, well, a Buddha belly with all of those vegetables piled on top! In terms of what vegetables you can add to them, you can go crazy and add whatever you want! The base of this Buddha bowl is made with quinoa, and it is topped with some of my favorite vegetables, including bell pepper, radish, cauliflower, asparagus, carrots, kale and avocado. You can also switch it up and make the base out of brown rice, or mix in some cooked black beans. My favorite part about this bowl is the dressing—it is so delicious and adds so much flavor to this healthy vegetable quinoa salad.
Buddha Bowl with Tahini Dressing
- 1 cup quinoa
- 2 cups water
- 1/3 cup cooked kale
- 1 radish, sliced
- 1 carrot, thinly peeled into ribbons
- 1/2 cup purple cauliflower
- 1 asparagus, chopped
- 1/2 avocado, sliced
- 1/2 yellow bell pepper, sliced
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1/3 cup tahini
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- Bring the water to a boil, then add the quinoa and turn to low heat and cover. Cook for about 20 minutes, then uncover, stir and cool.
- Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a small Magic Bullet cup and blend well.
- Spread the quinoa over the bottom of a large bowl and top with the veggies, followed by the dressing.
Makes 1 large bowl.
A long time ago, in a galaxy… well, okay, it was this galaxy. I bookmarked a recipe for Mark Bittman’s shrimp – also known as “The Simplest and Best Shrimp Dish” or “Shrimp My Way.” It sounded pretty good, but, for whatever reason, I never made it. Well, stop the presses: I made it recently and it is pretty good. I don’t know if it’s the best shrimp dish ever—no Bubba Gump here, I’ve yet to taste every shrimp dish in the world—but it’s pretty darn good. Delicious, garlicky, barely cooked shrimp with the beguiling, unexpected flavor of paprika. And it all comes together lickety split, especially if you use the Magic Bullet to prepare the garlic marinade.
I’d recommend serving this with, well, with anything would be pretty darn great, but I served it with a garlicky pilaf of quinoa and kale that provided crunch and a little interesting texture from the quinoa. Winner, winner, shrimp dinner.
Shrimp with Paprika and Garlic
- 2 Tbsp olive oil
- 1 Tbsp butter
- 4 cloves garlic, peeled
- about ½ pound shrimp, preferably raw, defrosted
- 1 tsp. ground cumin
- 1 1/2 tsp. paprika, any kind (I like smoked paprika)
- Blend the garlic in the Magic Bullet.
- Melt the butter in the olive oil over medium heat. Add the garlic and cook, stirring, for a few minutes until just beginning to brown.
- Raise heat to medium-high and add shrimp and spices. Season with salt and cook until just turning pink, about five minutes. Serve with the butter and oil.
Edamame is something almost exclusively served with sushi, and usually enjoyed on its own. But it’s about time these little beans enjoyed their time in the limelight!
In this recipe, the Magic Bullet helps blend cooked edamame with spices and tahini to create a delicious dip you’ll serve over and over again. It’s easy, healthy, and a great alternative to the same old boring cracker dip!
- 3/4 cup shelled edamame
- 1 1/2 Tbsp tahini
- 1 Tbsp olive oil
- 1 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 1 Tbsp lemon juice
- 1/2 tsp. cumin
- Salt and pepper, to taste
- Combine all ingredients in your Magic Bullet and blend thoroughly.
This stuff disappears QUICK, so enjoy!
This Thai chicken pizza is inspired by a crazy good pizza I had the other weekend up in South Lake Tahoe, CA. Instead of marinara sauce, this pizza is lathered with Thai peanut sauce made from scratch using peanut butter, soy sauce, fresh ginger, garlic and brown sugar. Then it’s topped with chicken and mozzarella cheese and baked in the oven.
After it’s done baking, this Thai pizza is topped with fresh ingredients, including cilantro, carrots, sprouts, and lime. What other toppings can you think of that would go well with this Thai chicken pizza? Make it ahead of time, wrap in plastic wrap, and store in the refrigerator until ready to bake for up to a few days.
Thai Chicken Pizza
- 2 tsp. dry active yeast
- 1 tsp. sugar
- 1 cup lukewarm water
- 1 tsp. salt
- 3 Tbsp olive oil
- 2 1/4 cups all purpose flour
- 1/2 cup peanut butter
- 1/3 cup water
- 1 Tbsp chopped fresh ginger
- 1 garlic clove, chopped
- 2 tsp. brown sugar
- 3 Tbsp soy sauce
- 1 Tbsp lime juice
- 1/2 tsp. crushed red peppers
- Cilantro, shredded carrots, cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarella cheese
- Add the yeast, sugar and warm water to a stand mixer with hook attachment. Let stand 7 minutes.
- Add the salt, olive oil, and flour a little at a time while mixing on low speed. Continue to mix for 10 minutes or knead by hand.
- Cover with a towel and place in a warm place to rise about 1 hour.
- Preheat the oven to 425 degrees F.
- Roll out dough on a floured surface and place onto greased pizza pans.
- Add the sauce ingredients to a Magic Bullet cup and blend well.
- Spoon the sauce over the pizza dough and top with chicken and mozzarella cheese.
- Bake for 20 minutes and top with remaining toppings.
Makes 1 pizza.
Do you remember those red and blue gas station slushies as a kid? Those are what this drink reminds me of, except representing a much healthier version!
There are no artificial dyes and I minimized the sugar in this recipe. I used frozen strawberries to get the cold slushie effect, but feel free to add in some fresh strawberries if you have some you need to use up! The lemonade part is very easy to make with only three ingredients: fresh lemon, water and sugar. This is the perfect drink for a warm day! I also like to make them for seasonal parties, since they look oh-so-fancy.
Strawberry Lemonade Slushie
- 1 tsp. lemon zest
- 1 cup water
- 1/2 cup lemon juice (2 lemons)
- 1/4 cup sugar
- 2 cups frozen strawberries
- Bring water to a boil in a small pot, then add the lemon zest, lemon juice and sugar. Stir until sugar is dissolved, then remove from heat and cool to room temperature.
- Add the strawberries and lemonade to Magic Bullet cup or pitcher and blend.
- Garnish with fresh strawberries and lemon wedges.
Makes 4 slushies.
Do I really need to sell you on this one? Look at that picture! It contains mascarpone! That’s an Italian cream cheese. In a pasta! With delicious springtime asparagus! Are you crazy?! Scroll down to the recipe and get started making this!
Still here? Well, okay, you’re a tough sell. I can respect that. But seriously, I toast walnuts and cook asparagus in the same water as the pasta for extra convenience, making this essentially a one-pot dish, and there is garlic and nuttiness and the distinctive delicious asparagus flavor. It’s like mac and cheese – I suppose it is mac and cheese, what with the mascarpone and all – but more a subtle creaminess than cheesiness and nom nom nom this is good.
This is an adaption from a book called At Elizabeth David’s Table, via Serious Eats, except the asparagus is my addition and a mighty delicious one, if I do say so myself. The Magic Bullet comes in with the assist for chopped garlic and grated parmesan.
Pasta with Mascarpone Cheese, Asparagus, and Walnuts
- 1 pound penne
- 2 Tbsp butter
- 1 bunch asparagus, woody stems removed, sliced into pieces
- 1/2-1 cup mascarpone
- 3 oz parmesan
- 1 clove garlic, peeled
- 1/4 cup chopped walnuts, tossed in oil
- Boil asparagus in heavily salted water until tender. Remove from pot with a slotted spoon and add the pasta. Cook until al dente and drain, reserving about a cup of pasta water.
- Meanwhile, microwave walnuts for one minute. Blend parmesan in the Magic Bullet, remove, and pulse the garlic clove to chop.
- Add butter, mascarpone, garlic, and half of the cooking water with the pasta over medium heat. Cook for one minute, turn off the heat, and stir everything up. Add parmesan, then continue to stir and add more cooking water if necessary so the sauce is nice and smooth. Add walnuts and asparagus and stir. Serve with black pepper and more parmesan.