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
Popsicles are one of my favorite summer treats. By making them at home, you can control how much sugar is added and skip the artificial flavors and dyes. Homemade popsicles are healthier and taste even better than the store-bought kind! These strawberry popsicles are made with fresh strawberries, yogurt, and a splash of lime. You will need your Magic Bullet blender and popsicles molds to make them. Once you put them in the freezer, they will be ready to eat in a few hours. This recipe makes four popsicles, but you can double or triple it to make more. Just keep them in the freezer until you are ready to eat! Once they are ready, run hot water over the molds and wiggle them out.
- 2 cups fresh strawberries, hulled
- 3 Tbsp sugar
- 1 tsp fresh lime juice
- 3/4 cup plain yogurt
- Add all ingredients to a Magic Bullet cup and blend until you get an even mixture.
- Divide between four popsicle molds.
- Freeze for at least 3 hours before serving.
Makes 4 popsicles
Crêpes are pretty high on my favorite breakfast foods list. I love to fill them with different fresh fruits. This week, I whipped up some crêpes using my Magic Bullet and filled them with a freshly cooked cinnamon apple filling and whipped cream. The secret to these crêpes is a dash of cinnamon spice that is added to the batter, giving them extra cinnamon flavor. For healthier crêpes, hold the whipped cream and do not add extra sugar to the apple filling. Add sliced apples on top and sprinkle with powdered sugar and cinnamon for a finished look. These cinnamon apple crêpes are a fun brunch idea for the weekend, don’t you think?
Cinnamon Apple Crêpes
- 3/4 cup milk
- 2 eggs
- 3 Tbsp butter, melted
- 1/3 cup water
- 1 cup flour
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- 2 apples, cored, peeled and diced
- 2 Tbsp water
- 1 tsp cinnamon
- To prepare the apple filling, add the chopped apples with 2 Tbsp water and cinnamon to a small skillet or saucepan and cook over medium heat for 10 minutes until soft.
- Add all crêpe ingredients to a Magic Bullet cup and blend for 20 seconds.
- Place in the refrigerator while heating up your skillet on medium heat.
- Pour 1/4 cup batter in the center of the skillet, and lift up with one hand and rotate your wrist so the batter moves evenly around the pan to the edges.
- Cook until the edges start peeling upwards off of the skillet, then carefully peel them off and turn them over.
- Briefly cook on the other side, about 10 seconds.
- Repeat until all the batter is used up.
Makes 6 crêpes
TOMATOES ARE IN SEASON! Shout it from the rooftops, slap your grandma, get thee to a farmer’s market.
For two blessed months here in DC, we actually have tomatoes that look like tomatoes, smell like tomatoes, and TASTE like tomatoes. At laaaast, my tomatoes have come home. So then the game becomes getting as many tomatoes in my mouth as possible. (Not all at once. My mouth isn’t that big.)
This recipe is pretty cool because it uses fresh tomatoes and cooks pasta like risotto, i.e. so that it absorbs all the tomatey goodness rather than just being boiled in water. Also, it uses chickpeas two different ways, both as a tasty ingredient and as a thickener.
Maybe your mouth is that big? Won’t know until you try!
In addition to being incredibly delicious and pretty, this recipe is also easy and fast and cheap. And the Magic Bullet takes the assist for smoothing out the chickpeas into a deliciously thick sauce. Is this the perfect use for in-season tomatoes? Wrap your mouth around that.
Risotto-Style Pasta with Chickpeas and Tomatoes (Pasta e Ceci)
- 1/2 lb pasta
- 1 can chickpeas, liquid reserved
- 1 lb roughly chopped fresh tomatoes (about 4 medium tomatoes)
- 2 garlic cloves, chopped or pressed
- 1 can anchovies
- four cups chicken brother or water (I use Better than Bouillon)
- a few tablespoons chopped fresh herbs (optional — I used basil)
- chili flakes (to taste)
- In a large saucepan or dutch oven with a lid, cook garlic, anchovies and chili flakes in a glug of olive oil over medium heat until fragrant and the anchovies start to break down, about one minute.
- Add the tomatoes and the herbs, raise the heat to medium high, and cover. Cook until tomatoes start to break up, 5-10 minutes.
- Meanwhile, puree 1/3 of the chickpeas and their liquid in the Magic Bullet.
- Add chickpeas and their liquid (both pureed and whole) to pan. Raise heat to high and bring to boil.
- Add pasta and reduce heat to simmer (medium-low). Cook until pasta is al dente and most of the liquid is absorbed.
- Serve with grated parmesan.
Agua fresca (meaning “fresh water”) is a popular beverage in Mexico and is usually sold here by food trucks. I can’t resist buying one whenever I’m grabbing some food on a hot day. They are simply made with fresh fruit and water, so they are easy to make at home. You can strain the solids out to achieve a smoother texture, but I love the slushiness of a watermelon agua fresca! If you can, try to buy seedless watermelon, or it will be a little bit of a challenge to dig out all of those little black seeds. The lime gives this drink a refreshing taste. You won’t be disappointed with this popular summertime drink!
Watermelon Agua Fresca
- 2 cups cubed seeded watermelon
- 1 cup water
- 1 Tbsp sugar
- 1 Tbsp fresh lime juice
- Add the watermelon, water, sugar and lime juice to a Magic Bullet cup and blend.
- Served chilled with a wedge of lime.