This is one of the craziest salads I’ve ever made, combining a bunch of ingredients that home cooks use only infrequently (or at least this home cook uses only infrequently), such as blackened cabbage and tofu, into a delicious hot salad. Game on.
The original recipe, from The Kitchn, grilled the cabbage and didn’t involve tofu, but my grill is closed for the winter and I wanted this to be more of a meal, so I cut the cabbage into hunks and threw it under the broiler with some shallots, and also added some sautéed super-pressed tofu, for meaty texture and protein. The lime vinaigrette, which contains cilantro and fish sauce, too, provides a nice tart, fragrant, salty counterbalance.
If you make this, it’s important to get crunchy, blackened cabbage pieces and nice softened shallot, so don’t be afraid to really broil the heck out of them.
Hot Cabbage Salad with Tofu and Lime Dressing
- 1/4 cup lime juice (from about 3 limes)
- 1/4 cup olive oil, plus a drizzle more
- 1 tsp. fish sauce
- 2 cloves garlic, peeled
- 1/4 cup cilantro leaves
- 1/2 tsp. salt
- 1 dried Chinese red pepper, or use ¼ tsp red pepper flakes
- ¼ tsp. sugar
- 1 head green cabbage, cut into hunks
- 3 shallots, peeled and cut into pieces
- 8 oz super pressed tofu, cut into slices (about ½ inch thick)
- vegetable oil for sautéing
- Preheat the broiler. Remove the loosest, toughest outer leaves from the cabbage, and cut into evenly sized wedges. (Do not remove the stalk or inner core.) Put the cabbage and the shallots on a sheet pan and drizzle with oil. Cook under the broiler until everything gets blackened spots.
- Add the vegetable oil to a large skillet and heat over medium-high. Add the tofu and cook until nicely brown, then cut the tofu up into bite-sized pieces.
- Blend remaining ingredients in the Magic Bullet to make the dressing.
- Mix everything together and serve.
This refreshing classic gets a boost from fresh lime and agave nectar. Sip it on a hot afternoon with a side of chips for a little taste of la vida Mexicana!
Skinny Frozen Margarita
- 1 1/2 oz tequila
- 1/2 oz triple sec or cointreau
- 1 1/2 oz fresh lime juice
- 1 1/2 Tbsp agave nectar
- 1 cup ice
- salt (optional)
- Add liquid ingredients to Magic Bullet Party Mug.
- Fill with ice, screw on the Cross Blade, and blend until smooth and slushy.
- If you like a salt rim on your margarita, rub a lime wedge around the perimeter of the Comfort Lip Ring and dip in salt to coat.
- Gently screw the lip ring onto the party Mug containing your margarita and enjoy!
For flavored margaritas, replace ice with 1 cup of your favorite frozen fruit. Mango, peaches, watermelon, and strawberries all make delicious options!
If you’re in a hurry, you can blend 3/4 cup of good quality margarita mix with 2 oz tequila and a cup of ice for a speedy and tasty frozen ‘rita.
This Greek pasta salad is a perfect make-ahead meal. You can toss all of the ingredients together, including the dressing, and it will be good for a few days if kept in an airtight container in the refrigerator. Once you have the noodles cooked and drained, all you need to do is quickly blend up the dressing and toss it together with the noodles, feta cheese, chopped cucumber, tomatoes, red onion and sliced black olives. You can serve this pasta salad as a side, or enjoy it as a main dish for an easy lunch. The dressing is light and made from healthy olive oil with added mustard and garlic for a tangy finish. No creamy, fattening dressing here!
For best results, chill in the refrigerator for a few hours before serving. I think it tastes great when it is nice and cold!
Greek Pasta Salad
- 2 cups uncooked rotini noodles
- 1 Persian cucumber, chopped
- 2 small tomatoes, chopped
- 2 Tbsp finely chopped red onion
- 2 Tbsp sliced black olives
- 1/4 cup crumbled Feta cheese
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1/2 tsp. Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Cook the rotini noodles in a pot of boiling water according to package directions. Drain and add to a salad bowl.
- Add the cucumber, tomatoes, red onion, olives and Feta cheese.
- In a small Magic Bullet cup, add the olive oil, vinegar, mustard, garlic, salt and pepper. Blend until the dressing is well mixed.
- Pour the dressing over the salad and toss well.
Makes 4 cups
Whenever I throw a party, I like to serve a variety of appetizers that include healthy choices. Even football loving, jersey wearing guys and gals need healthy options to choose from!
These fresh cucumber rolls are one of my favorite healthy and delicious appetizers. Thin slices of cucumber are filled with creamy light feta cheese flavored with dill weed and lemon juice. Each bit tastes so refreshing! Once you make the filling using your Magic Bullet, you can add other ingredients to it like chopped red onion, bell pepper, carrots, or other vegetables. Get creative!
These cucumber rolls taste best chilled, right out of the refrigerator. You can prepare them in advance and keep them covered and chilled for up to a few hours before serving.
Cucumber Feta Rolls
- 1 cucumber, peeled in strips lengthwise
- 1/2 cup crumbled feta cheese
- 2 Tbsp plain yogurt
- 1 tsp. dill weed
- 1 tsp. lemon juice
- 1/8 tsp. pepper
- Add the feta cheese, yogurt, dill, lemon juice and pepper to a small Magic Bullet cup and blend until smooth. Add more yogurt as needed to get a creamy consistency.
- Add 1 Tbsp cheese mixture to the end of a cucumber and roll up. Place a toothpick in the center to hold together.
Makes 8 rolls
It’s the big weekend and I’m glad because I’m kind of obsessed with the bright green color of this dip. Any reason to make it makes me totally happy. Isn’t it so much fun?
If you haven’t had edamame dip before, you’re in for a treat. With a similar consistency to hummus, edamame dip pairs great with pita chips, tortilla chips, or a variety of vegetables. If you are curious where this dip came from, truth is I bought too much cooked edamame for a salad and thought it was too plain just to eat by itself. Then, this edamame dip was born! Cooked edamame is blended together with olive oil, lemon juice, garlic and cilantro to create a flavorful dip that is sure to be a hit at your party, big or small.
- 1 cup shelled, cooked edamame
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp lemon juice
- 1/4 cup fresh cilantro leaves
- 1/2 tsp. salt
- Pinch of ground black pepper
- Add all ingredients to a small Magic Bullet cup and pulse a few times. Scrape the sides with a spatula and repeat until you get a creamy texture.
Makes 1 cup
Sometimes, you need a dip with attitude. And sometimes, say, before #SB50, you need a dip with a lot of attitude.
This pepper and Sriracha dip is smoky, creamy, spicy and delicious – not to mention great for large groups of people and super easy to make. It’s a great break from traditional dips and will be a hit at any party (even if a “party” just includes you.) And it’s prepared in an instant – make it ahead of time or just before your guests arrive.
Smoky Sriracha Pepper Dip
- 1/2 cup cream cheese
- 3/4 cup fire-roasted peppers
- 1/2 Tbsp Sriracha hot sauce
- Combine all ingredients in Magic Bullet and blend until creamy.
Yup, that’s it. So easy! This dip goes great with crackers, veggies, chips, pita, and more.
Smoothie bowls are such a fun idea because by making your smoothie a little thicker, you can pour it into a bowl and add toppings for a refreshing breakfast or snack. To make it thicker, use less liquid, more frozen items and a thick yogurt, like Greek yogurt.
In this green smoothie bowl, the spinach and avocado give it a nice green color, while the frozen berries, banana and juice make it taste sweet and delicious. Make sure to use frozen fruit to give it a nice, thick consistency. I like to add fresh fruit, such as blackberries, oats, seeds and nuts as toppings. All of these healthy ingredients come together to make a true power breakfast in this power green smoothie bowl!
Power Green Smoothie Bowl
- ¼ cup orange juice
- 3 Tbsp filtered water
- ½ cup plain yogurt
- 1 cup packed raw spinach
- 1 medium banana, sliced and frozen
- 5 frozen strawberries
- ½ avocado, chopped
- 1 Tbsp ground flax seeds
- 1 Tbsp whey protein powder
- Blackberries, oats, chia seeds and walnuts for topping
- Add all ingredients except for the toppings to a Magic Bullet cup and blend.
- Pour the smoothie into a bowl and top with desired toppings.
Makes 1 smoothie bowl
A time to kill, and a time to heal;
A time to break down, and a time to build up;
A time to weep, and a time to laugh;
A time to mourn, and a time to dance;
A time to eat macaroni and cheese, and a time to eat red cabbage salad.
OK, that’s not how the old song goes (which apparently is based on an Old Testament verse –who knew?) But maybe it’s how it should go.
If you’ve overindulged the last few weeks (or months), may I recommend this delicious cabbage salad? I’ve adapted it from Martha Shulman over at the New York Times, and it is sweet, nutty, salty and sour. So good, you won’t miss the macaroni and cheese! OK, that isn’t true, but I added shrimp and it’s pretty darn delicious and healthy, too.
Red Cabbage Salad with Walnuts and Radishes
- ¼ cup lime juice (about two limes’ worth of juice)
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp fish sauce
- 3 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1 piece of ginger (about two inches), peeled and chopped
- 1 medium cabbage, quartered, cored and finely sliced
- 1 cup radishes, sliced thin
- 1 cup walnuts, toasted if you like
- seared shrimp, chicken, or tofu (optional)
- Blend lime juice, vinegar, honey, fish sauce, and oils in the Magic Bullet. Add ginger and blend just for a few pulses to make the dressing.
- Toss cabbage with radishes, walnuts, and blended dressing. Serve, passing protein if you like.
Freshly ground coffee is a smell we can all agree is marvelous. Instead of wasting it away, poured into some hot water (can you tell I don’t drink coffee?), this recipe calls for those grounds to be combined with spices and used as a dry rub for a delicious slab of steak. The warm aroma of the coffee beans is a fantastic complement to the natural flavors of the steak, and better yet, it’s a great recipe that’s fun to make.
Feel free to play around with the spices in this recipe and make it your own! It’s a very forgiving recipe and welcomes unique flavors that go well with a variety of meats.
Coffee Dry Rub
- 1/4 cup dark roasted coffee beans
- 1 Tbsp cayenne pepper
- 1 Tbsp cumin
- 1 Tbsp mesquite salt (Mesquite salt is not a very common spice; feel free to sub in another salt mixture.)
- 1 tsp. garlic powder
- 1 tsp. rosemary
- 1 tsp. curry powder
- Add coffee beans to Magic Bullet and blend until ground.
- Combine ground coffee beans with other spices in Magic Bullet and blend.
- Liberally pour dry rub over sirloin steak and massage into both sides of meat.
- Add meat to a well-oiled grill pan. Cook to your liking. I cooked each side for about 6 minutes on medium heat.
A great recipe to show off your spice collection!
I have two easy tricks when it comes to preparing a quick weeknight dish. The first one is to prepare a delicious marinade ahead of time, and the second is to use one pot for everything. One pot meals are the best, because the cleanup is minimal and the cooking is easy. To make this flavorful lemon garlic rosemary chicken marinade, all you need is a few fresh ingredients, including lemon, garlic, rosemary sprigs and a little olive oil. The marinade is blended together in seconds using a Magic Bullet blender, then tossed with chicken thighs and sealed in an airtight container for refrigeration until ready to cook.
Lemon Garlic Rosemary Chicken Marinade
- 1/4 cup olive oil
- 3 Tbsp fresh lemon juice
- 8 garlic cloves, minced
- 2 Tbsp fresh rosemary leaves
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 6 chicken thighs
- Add all ingredients to a small Magic Bullet cup and blend well.
- Season your chicken thighs with a sprinkle of salt and pepper.
- Pour the marinade over the chicken and mix well until fully covered on both sides, then seal in an airtight container.
- Refrigerate until ready to use.
- To cook the chicken: brown both sides in an oven-proof skillet coated with olive oil over medium heat, about 2 minutes per side, then bake in the oven at 425 degrees F for 30 minutes, or until internal temperature reaches 165 F and juices run clear.
Makes 1 cup