What if you could make a pasta dish by throwing a bunch of items in a pot, turning on the heat, and coming back ten minutes later? Wait for it… That’s this recipe! I’m borrowing from Martha Stewart here, via food52, and adding my own secret ingredient for something truly special. But really, this is almost embarrassingly easy, and delicious, especially with IN SEASON CHERRY TOMATOES.
What’s the secret ingredient? I’ll give you a hint: it’s small, comes in a tin, and doesn’t involve insider trading. I guess that’s true of most things in tins…
Anchovies! The secret ingredient is anchovies!
Just in case it wasn’t clear earlier (I know, I was distracted by the secret ingredient, too), you cook the pasta with the other ingredients, all in one pot. The pasta and the sauce come together magically, with no work, and it’s delicious. Now that’s a secret worth knowing.
(Adapted from Martha Stewart via food52)
- 1 tin anchovies
- 4 cloves garlic
- 12 oz spaghetti (or 3/4 lb)
- 1 pint cherry tomatoes, sliced in halves
- 1 onion, thinly sliced
- 1/2 tsp red pepper flakes
- leaves from 2 sprigs basil
- 2 Tbsp olive oil
- 4 1/2 cups water
- 2 tsp salt
- Blend anchovies and garlic in Magic Bullet.
- Combine anchovy-garlic mixture and all other ingredients in a pot.
- Boil, stirring frequently, about 9 minutes; pasta should be al dente.
- Serve with parmesan cheese.
Summer’s coming to a close, and as the weather starts to chill, I’m looking back on grilling season with a nostalgic eye. This recipe is for those who already miss the hot summer days of grilling, or for those who live in an apartment where grilling can be a challenge. My solution? Using an indoor grill for my favorite grilling recipes! I love using my indoor grill to make these teriyaki chicken skewers. The onion, pineapple and bell peppers give the chicken a great flavor on top of the teriyaki marinade. The marinade is easy to make using your Magic Bullet – just add all of the ingredients to a small cup and blend them up before pouring over the chopped chicken. It’s important to let that teriyaki flavor sink into the chicken for the best flavor.
What’s your favorite grill recipe?
Teriyaki Chicken Skewers
- 1/2 cup soy sauce
- 1/4 cup water
- 2 Tbsp white rice vinegar
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp granulated sugar
- 2 cloves garlic, minced
- 1 1/2 tsp ginger powder (or freshly minced)
- 1 bell pepper, sliced
- 2 cups cubed fresh pineapple
- 1/2 onion, chopped
- 2 boneless, skinless chicken breasts, cubed
- Add soy sauce, water, rice wine vinegar, honey, sugars, garlic and ginger to a Magic Bullet cup and blend until even.
- Pour over cubed chicken breasts, cover, and refrigerate for at least 2 hours.
- Once ready, add the chicken, bell pepper, pineapple and onion to wooden skewers while preheating your grill.
- Grill each skewer for about 5 minutes, turning halfway.
Makes 8 skewers
Pig, pig, pig, pig, PIG! Pig, pig, pig.
Did you ever play the children’s game “Pig, Pig, Pernil”? It was one of my childhood favorites growing up in Puerto Rico.*
*Note: I did not grow up in Puerto Rico, there is no such game, you are gullible.
Of course, the best way to feed a crowd easily, cheaply, and happily is pasta. But the second best way that I know is pernil – Puerto Rican spiced pork shoulder roast.
This recipe is so simple and so good, it sort of feels like cheating. A lot of the magic is in shopping, though that’s hardly difficult: you want a big piece of pork shoulder (sometimes called Boston Butt or Picnic Roast), with lots of fat. If your pork shoulder is really fatty, you might consider trimming some.
The pork should cost you somewhere in the ballpark of $2 per pound, which means you can feed a small army of pork-eating goobers very frugally. The pernil is so rich that, with some lighter sides, I would budget no more than half pound per person.
The other secret ingredient here is time. You want to cook the pernil in the oven for hours upon hours at low heat, until it is tender and nearly falling off the bone, but not so long that the meat itself is falling apart, a la pulled pork.
Oh, yet another secret ingredient is onion, which you essentially liquefy – paste-ify – in the Magic Bullet with spices.
Pig, Pig Pernil
- 7 lb pork shoulder roast
- 5 cloves garlic
- 1 large onion, cut into big chunks
- 1 Tbsp cumin
- 2 tsp chipotle chile powder (or use any other chile powder)
- 2 Tbsp salt
- 1 Tbsp cider vinegar
- fresh oregano leaves, from a few sprigs (optional, or use dried oregano)
- olive oil
- Blend garlic, onion, cumin, chile, salt, vinegar, and oregano in Magic Bullet with a bit of oil to make a paste.
- Rub the mixture all over the pork. If time allows, marinate as long as 24 hours in the fridge in a freezer bag. If not, just go with it.
- Put the pork in a large roasting pan, on a rack if you have it. Put some water (about half a cup) in the bottom of the pan.
- Cook in 300 degree oven for about six hours, until meat reaches an internal temperature of about 180 degrees or pork is coming off the bone (but not totally falling apart). Replenish water and turn roast every 90 minutes or so.
- Serve, waiting at least 15 minutes before cutting into the roast.
Last week, I brought home a whole bag of peaches to enjoy. One of my favorite things to make with peaches is this peach smoothie. It is made with a splash of orange juice, a banana, a peach, plain yogurt, and a squirt of honey. I like to freeze the banana (peeled and chopped to make things easier) at least 30 minutes before to make my smoothie nice and cold. Do you have any favorite peach recipes?
Bananas Over Peaches Smoothie
- 1/2 cup orange juice
- 1/4 cup plain yogurt
- 1 peach
- 1 banana, frozen
- 1/2 tsp honey
- Add all ingredients to a Magic Bullet cup and blend for 20 seconds.
Makes 2 smoothies
This one goes out to Komi, the uber-fancy, uber-delicious temple to food not far from my apartment in DC. A meal at Komi is a twelve course affair, with just a bite of various deliciousnesses followed by some sort of roasted meat, like duck or goat. And one of the first few bites is often cheese-stuffed dates, which I recreate here.
The Magic Bullet does a great job of blending together whatever cheeses you have in the house. Here I used a combination of blue and goat cheese, which came out great – tangy from the goat, a little funky from the blue – but you could use any soft cheeses you had on hand. The traditional (Komi-style) is mascarpone, which is a little less flavorful and just creamy. Whatever you do, be sure to top the whole concoction with the coarsest sea salt you have and a drizzle of olive oil, for extra richness.
- 16 medjool dates, pitted
- 5 Tbsp cheese, mascarpone or various
- olive oil, for serving
- sea salt, for serving
- Preheat oven to 375 degrees.
- Blend cheese(s) in Magic Bullet.
- Stuff dates with cheese.
- Bake dates in oven for ten to fifteen minutes or until everything is oozy. Drizzle with oil and salt and serve warm.
Pancakes have the amazing ability to brighten up any morning. Even mornings when you wake up really early with the depressing thought that you will be spending the entire day at work. I could eat them every day for breakfast. The only thing that could stand between me and a fresh, hot stack of pancakes in the morning is not having enough time to make them. Luckily, my Magic Bullet makes it quick and easy to whip a few up, even on my busiest mornings. I discovered the addition of peanut butter to my pancakes and got hooked! I love peanut butter, so much that I eat it out of the jar as a snack. By adding it to the pancakes, it’s like eating huge peanut butter cookies for breakfast! You have to try it! I like to make extra for my breakfast the next day.
Peanut Butter Pancakes
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 egg
- 1 cup milk (add more if too thick)
- 1/2 cup creamy peanut butter
- 1 1/2 Tbsp oil
- Heat a skillet over medium heat and grease with butter.
- Add all ingredients to a Magic Bullet blender cup and blend well.
- Pour 1/4 cup batter onto the skillet and cook until bubbles begin to form, then flip. Cook for a minute, then remove from the pan and repeat with the remaining batter.
Makes 6 pancakes
In August of last year, I had salmorejo, a version of gazpacho from southern Spain, rich with bread and olive oil. I was eating tapas at Bar Eslava – a place where Tripadvisor reviews include statements like, “arguably the best meal of my life” – and bowls of this orange soup kept going by. I asked the couple next to me what it was, and they replied salmorejo with a puzzled look on their faces. Then I asked if it’s good (“¿está bien?”), and their look changed from puzzlement to bafflement. “Si,” ellos dijeron. “Está muy bien.”
Translation: the best tomato soup of your life. And easy, too.
This is a no cook gazpacho, with just a soak in boiling water to stand in for cooking, so really the quality of the soup depends on the quality of the tomatoes. Luckily, that’s no problem this time of year.
As it turns out, the Magic Bullet was made for tapas. The large container is the perfect size for an appetizer portion for two. Feel free to double the recipe or more. It’s traditional to serve this with a chopped hard boiled egg and a drizzle of oil. I’ve dramatically reduced the amount of olive oil that is typically used in the dish itself, because I find the dish to be just too rich, but feel free to add more if you want the authentic Spanish experience.
- 1 large tomato
- 2 oz white bread, ripped into large pieces (baguette)
- 1/8 small onion
- 2 tsp salt
- 1 small clove garlic
- 1 tsp sherry or balsamic vinegar, plus a drizzle
- 1 tbl olive oil (or more)
1 hard boiled egg, chopped, for serving
black pepper, for serving
- Place tomato, bread, onion, salt, and garlic in Magic Bullet and cover with boiling water. Let sit for at least 20 minutes and up to an hour.
- Drain vegetables, squeezing water from bread and reserving 1/4 cup soaking liquid.
- Add reserved soaking liquid, oil, and vinegar. Blend until smooth.
- Serve, topped with chopped egg and black pepper, and a drizzle of vinegar.
These grilled chicken strips on sticks paired with a tangy peanut sauce make an easy, fun appetizer. The marinade takes only a few minutes to prepare by adding all of the ingredients to a Magic Bullet cup and blending them together to make a nice, even marinade for the chicken strips. By the time you are finished with the peanut sauce and your indoor grill is preheated, the chicken strips are nice and flavorful and ready to be grilled! You can heat the peanut sauce in a saucepan if you prefer it hot, but it also tastes good at room temperature and the chicken strips will already be very hot off the grill!
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 Tbsp brown sugar
- 2 1/2 Tbsp low-sodium soy sauce
- 1 1/2 tsp ground ginger
- 1 tsp grated lime rind
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper
- 1 Tbsp light brown sugar
- 1 1/2 Tbsp low-sodium soy sauce
- 1 Tbsp fresh lime juice
- 1/4 cup chunky peanut butter
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper
- Add all marinade ingredients to a Magic Bullet cup and blend until evenly mixed.
- Pour over the chicken strips in a shallow bowl, and refrigerate for 30 minutes.
- Combine the peanut sauce ingredients in a small bowl and set aside.
- Preheat an indoor grill.
- In the meantime, prepare the strips by piercing them with wooden skewers.
- Grill the chicken strips about 5 minutes (or 2-3 minutes on each side) and serve hot with the peanut sauce.
I recently discovered an exciting new soup recipe! It is a black bean soup, which sounds boring at first, but there are many ingredients that make it incredibly flavorful and delicious. This soup is great for lunch because it’s really filling and will give you the energy you need to get through the rest of your day. I like to serve it with a dollop of sour cream, fresh cilantro and tortilla chips. If you like your soups on the spicy side, you can add more cayenne pepper. You can also control the texture by reserving the desired amount of soup before blending it, or by pulsing the Magic Bullet blender versus letting it run.
Black Bean Soup
- 1 Tbsp canola oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, chopped
- 1/2 large red bell pepper, finely chopped
- 2 cups chicken broth
- 1 can black beans, undrained
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Sour cream for topping
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic, celery and bell pepper and cook for 5 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil.
- Add the beans, salt, chili powder, cumin and cayenne pepper and stir.
- Remove the pot from heat and let cool to room temperature.
- Add the desired amount of soup to a Magic Bullet pitcher and pulse or blend to the texture you want (blend more soup and longer for a smoother texture).
- Pour the soup back into the pot and reheat before serving.
- Top with sour cream and fresh cilantro.
This spinach artichoke dip is really easy to put together and great if you are short on time or just craving some dip. You can make it ahead of time and store it in the refrigerator until ready to serve, then just microwave it a bit to heat it up. Use your Magic Bullet to chop up the spinach and artichoke hearts into smaller pieces, while still leaving some chunkiness for a nice texture. I like to dip crispy baguette slices into this cheesy dip, but you can also serve it with tortilla chips. The freshly grated Parmesan cheese makes the dip extra cheesy and red pepper flakes give it a little kick!
What would you serve with this spinach artichoke dip?
Spinach Artichoke Dip
- 1/2 cup cooked spinach
- 1/2 cup chopped, canned artichoke hearts
- 6 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp dried red pepper flakes
- 1/8 tsp salt
- 1/4 tsp garlic powder
- Add all ingredients to a Magic Bullet cup and pulse a few times to chop the spinach and artichoke hearts, careful not to overblend to retain some texture.
- Use a spoon to stir.
- When ready to serve, microwave for 2 minutes to heat up.
- Serve with a baguette or tortilla chips.
Makes 1 cup