I hope you’re all gearing up for a week of eating and drinking and merriment! I know I am!
The next 48 hours are going to be CRAZY as I frantically try to prepare for all the cooking I will be doing Wednesday and Thursday. Alas, time flies when you’re having fun (or extremely busy).
Anyway, today I thought I’d do a savory soup for you folks…
While it’s widely debated whether or not this soup originated in America or France, there is very little debate as to how DELICIOUS it is 😉
Additionally, this soup soup can be served hot OR cold, making it a year-round delight!
Here we go!
Viciously Delicious Vichyssoise (vish·ē·swäz′) – try saying that 5 times fast
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 1 potato, peeled and sliced thin
- 2 1/3 cups chicken stock
- salt and pepper to taste
- 1 1/8 cups heavy whipping cream
- 2-3 scallions, chopped
1. Sweat the leeks and chopped onion in butter until soft. Don’t let them brown. (What do I mean, “sweat”? Here’s a good link that explains the process and why it’s a beneficial step in your cooking: http://www.reluctantgourmet.com/sweat_vegetables.htm)
2. After about 8 minutes, add the potatoes and stock, salt and pepper. Bring to a boil and simmer gently for 30 minutes.
3. When done simmering, take your large Magic Bullet cup and cross blade, and puree the soup in batches. It should take no more than 2-3.
4. Let the pureed soup cool. Add in the heavy cream and stir vigorously to combine the flavors.
5. Add some chopped scallions.
6. Serve with some crusty bread, or chill for a few hours in the fridge if you want the cold version!
Let me know what you think!
See you all Wednesday!
So I thought I’d continue on with that thread and offer up a quick and easy smoothie for when you’re on the go! And believe me, this week has been ALL about being on the go.
However, just because you have a busy schedule, doesn’t mean you can’t savor some autumnal flavor!
So throw these four things in your tall Magic Bullet cup, and run out the door with this antioxidant-packed boost!
- 1 cup fresh cranberries
- 1 whole ripe banana
- 1 cup lowfat milk
- a few ice cubes
Give this all a quick whiz with your cross blade, it might take a good 20 seconds or so to get all those cranberries chopped up.
If you’d like, you can substitute the milk with a non-dairy alternative. You can also leave out the ice (it’s chilly in November!). And, as I always recommend, try to get organic ingredients if you can.
6 days until Thanksgiving! What ingredients would you like to see used next week??
Hope your week is getting off to a good start. I’m super stoked for Thanksgiving coming up around the corner, so for the next week and a half, I’ll be tossing some autumnal recipes up here. Hopefully they will inspire your holiday meal, or your next potluck!
Today, I’m going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor! Buckle up!
Curried Pumpkin Soup
- 1/2 tablespoon butter
- 1/2 large onion, chopped
- teaspoon curry powder
- dash red pepper flakes
- 1 Granny Smith apple, peeled and diced
- 3/4 cup pumpkin puree
- 1 can chicken broth (14oz)
- 1/3 cup half-and-half or heavy cream
Heat the butter in a medium saucepan. Add the onion and saute for a few minutes until softened. Stir in curry powder, red pepper flakes and apples. Cook for about 10 more minutes. Stir in pumpkin and chicken broth. Simmer for about 5 minutes then remove from heat.
Using your large Magic Bullet cup and cross blade, puree the soup. You will need to do this in two batches. Return this to the stove and simmer for a few minutes. Finally, stir in the half-and-half or cream just before serving.
Enjoy this with some crusty bread and some rich root vegetables to make it a meal!
See ya Wednesday!
I don’t know about you guys, but I’m so so glad it’s Friday!
Anyway, a couple days ago Lauren posted a recipe for her Russian dressing, which left a lot of people asking about green relish. Well, I thought I’d help answer that question by whipping up a batch myself!
I’ve never done this before, and I’m happy with the results.
Now I know relish isn’t the most autumn-y recipe, but to be honest, this week in NYC hasn’t been very autumn-y! It’s actually been quite warm. Well, you know what they say about the northeast, “If you don’t like the weather, wait 5 minutes.”
So let’s celebrate this Indian summer with a condiment that will help you RELISH those last few warm days of the year!
- 1 dill pickle spear (I suggest McClure’s pickles, check their site to find out where to buy them near you!)
- 2 sweet pickles
- 1/4 onion roughly chopped
- 1 tbs dry mustard
- 1 tbs horseradish
- 2 tsp worcestershire sauce
- splash pickle brine
Place all the ingredients in your small Magic Bullet cup. Blend for about 5 seconds and then pulse about 4-5 times.
Now slap that stuff on a hot dog and enjoy! I used Tofu Pups 🙂
Today, Lizzie shares her view of the ING NYC marathon over the weekend.
Click on the link above to watch her video!
I’m so excited that today I’ll be on location at the Javitt Center, where people are registering for the ING New York Marathon!
Why? To represent Magic Bullet and the new Marathon Bullet!
I’ll be talking to people and getting you the inside scoop on this years race.
But let’s make one thing clear. I will NOT be running. At least not this year. Teehee.
Stay tuned for interviews and photos from the trenches!
Now that we’ve all recovered from our Halloween hangovers, it’s time to get back into the kitchen and experiment!
Today, we’re going to cross the globe for some inspiration.
A friend of mine has a garden and brought me THREE different kinds of mint. If you’ve ever tried to grow mint, you know that it grows like wildfire! There is so much mint in my kitchen that I didn’t know what to do with it!
Soooo….since I love Indian food so much, I figured I would try to make a mint chutney.
- 1 cup packed mint leaves
- 1 cup packed cilantro leaves
- 5 cloves of garlic
- 1″ piece of ginger, peeled
- 2 green chilis
- 1 tsp sugar
- 1 tsp salt
- juice from half a lemon
Throw all this in your Magic Bullet tall cup and give it a spin. You may have to do some give it a couple taps and shakes 😉
I’m telling you, it turned out spectacular! I’m probably going to use it on some roasted lamb, or perhaps make some samosas!
What will you do?
Wow, the night of all our Halloween parties, we got hit with quite a snowstorm!
Luckily, NYC didn’t lose power, but lots of people in the tri-state area did, and some have a snow day today! On Halloween!
Anyway, today I’m sharing with you a delightfully kooky cocktail to introduce at your Halloween party.
Yeah, it’s a Monday night, drinking is a sketchy idea. But so what?! Halloween only comes once a year, and Tuesdays are already a drag…
This cocktail has a pretty gross name, but a great flavor! Here it is, the Frog in a Blender!
- 1 cup ice (the kind you buy in a bag is best, especially for parties!)
- 2 oz vodka
- 4 oz cranberry juice
- 2 lime wheels
- Throw everything in one of your Magic Bullet party mugs, blend for about 5 seconds. The limes should be just barely broken up.
I hope you are all safe tonight, whether partying it up or trick-or-treating with the kiddos.
Stay tuned, I’m going to be reporting from the ING New York City Marathon later this week with Magic Bullet!
I hope your weeks are shaping up nicely and that you’re ready to enjoy another awesome weekend. I’m heading to a couple Halloween parties myself….my costume? Well…you’ll have to wait until Monday to find out 🙂
Until then, I’m sharing this tasty little dressing that is very versatile and will tickle your taste buds! Use it on your salads, your eggs, your pasta, you name it!!
And if you’ve been paying attention, go back to that hot sauce recipe and pair the two together! That’s what I did!
Anyway, here’s the recipe!
All-Purpose Avocado Dressing
- 1 large avocado
- 3/4 cup mayo
- 1/2 cup sour cream
- 1/2 tsp Worcestershire sauce
- 1/2 a small onion (roughly chopped)
- 2-3 cloves garlic
- 1 tsp salt
- dash cayenne pepper
Throw all this stuff in your trusty tall Magic Bullet cup and give it a spin. This is one of those situations where you’ll have to do some shaking and tapping in order to really get a good mix going on 🙂
This should last a few days in your fridge because of the lemon juice. Here’s how I used this delicious condiment. I made an egg scramble with onion and sausage, then topped it off with the avocado dressing and my 5-Alarm Serrano Hot Sauce from Monday.
I hope you all have a safe and happy weekend! See you Monday!
It’s the middle of the week. Everything is crazy! It’s like everything is going 100 miles per hour! The city lights are swirling around you as you run to catch the train! You burst through JUST as the doors are closing, getting stuck there for a moment between the doors until they open again to let you in. Yeah, that’ll be a bruise.
All this hustle and bustle…when do I get time to myself? I really need some time to sit and soak up the autumn flavors…but there IS no time!
Unlesssssss you have your Magic Bullet, and THIS awesome recipe for a Pump It Up Pumpkin Smoothie!
And awayyyy we go!
- 1/2 cup canned pumpkin
- 1/2 cup rice or soy milk
- 1 whole banana
- a few ice cubes
- 1-2 table spoons agave nectar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- pinch of sea salt
Throw all this stuff into a Magic Bullet party cup, give it a spin with the cross blade attached, and shazaam!!!
Now you can savor those autumn flavors in no time!
Hopefully this will bring a little sweet treat to your mid-week! Drink up!