Hi Magic Bullet Heads,

Although I’ve never been a huge liquor drinker, my friend recently turned me onto Bushmills Irish Honey– a special blend of Bushmills Original whiskey and real Irish honey. Not only does it mix perfectly with ginger ale (one of my all-time favorite sodas), but it also carries way less of a punch than straight whiskey. If you are like me and sometimes gag at the smell of liquor, there’s a chance that Bushmills Irish Honey is for you. Also, if you’re anything like me, you could probably use a drink or two plus three.


Anyway, in honor of this fine whiskey product, I decided to make a Bushmills Irish Honey milkshake with graham crackers and cinnamon. Since this was my first time making a spiked milkshake, it took a little bit of experimenting to get it right. Lucky for you, here it is, the perfected recipe for a Bushmills Honey milkshake!



Magic Bullet Parts

Magic Bullet tall cup with cross blades



3 oz (2 shots) Bushmills Irish Honey

3 graham crackers

½ cup of ice cream

½ teaspoon of cinnamon



  1. To tall cup add cup of scoopable ice cream, Bushmills Irish Honey, graham crackers and ½ teaspoon of cinnamon. *I’d recommend putting in the ice cream first to avoid a cannonball effect, which ends with you getting whiskey all of your face. This may or may not have happened to me.
  2. Blend ingredients until smooth.
  3. Pour your very adult milkshake in a glass. You can top it all off by sticking in a graham cracker and sprinkling a little bit of cinnamon on top.

This Bushmills Honey milkshake is perfection. It has the perfect amount of whiskey– enough to taste but not too overpowering or boozy. And the cinnamon really kicks it up a notch. Take that, Emeril.

Enjoy (responsibly)!





We eat a lot of pizza here in our little house. Sometimes we buy it from the place down the street that makes pizzas so big they put costco’s to shame. But most of the time we make it. Why? because in the time it takes to heat up your oven you can have ooey gooey cheesy saucy goodness dribbling down your face hot and fresh and made with whatever you want to eat. Or in our case, whatever we happen to have in the fridge at the mo’.

And a lot of times, we don’t have any sauce. I started making pasta sauce instead of buying it, because did you know that’s the easiest thing ever?? And a giant can of tomatoes costs waaay less than a moderately-sized jar of pre-sauced tomatoes. Anyways. I make sauce. But you have to cook it and it takes some time. Not work, just time. And sometimes you don’t want to wait to make sauce for your pizza. And sometimes your impatience will lead you to this: a 10 second pizza sauce that tastes oh-my-gaaahhhhdd so good. Seriously. Read More

So I’ve been really obsessed lately with organic ground turkey, since it’s now available at Costco. Oh, and it’s DELICIOUS. I usually make Italian-style meatballs, or even just turkey burger patties, but today as I was gazing out into the gloomy sky and closing the kitchen window against the chill I had a yen for chicken soup. Also, I was craving Mexican food. Put ‘em together and what do you get?! Albondigas! Albondigas is the Spanish word for meatballs, and normally they are made with beef, but Albondigas is also the name of the lovely meatball soup with chicken broth and vegetables that is so comforting on a chilly day. Confusing, I know. Anyhow let’s start with the meatballs… err, turkey balls…

What You Need:

  • 1 package ground turkey (little less than a pound)
  • ½ onion, cut into chunks (white or yellow, red if that’s what you got)
  • 1 clove of garlic, halved
  • A handful of fresh cilantro
  • A big handful of corn tortilla chips
  • A 4 oz hunk of Cotija cheese (aged white crumbly cheese – sub parmesan if you must)
  • 1.5 teaspoons of taco seasoning
  • 2 Tablespoons canola oil

Start by prepping all the ingredients:

Put your ground turkey in a mixing bowl that’s big enough to handle mixing all the stuff together without it spilling over the sides.

Using the large pitcher with the flat blade – grind the tortilla chips into fine ‘bread’crumbs, pulsing for about a minute. You do not need the mesh sieve for this, and you could use the large cup – I used the pitcher because tortilla chips are bulky.

Add the tortilla chip crumbs to the mixing bowl with the turkey, then throw the cheese in the pitcher – no need to clean it out first – it’s all going in the meatballs! Process the cotija cheese into a fine crumb texture as well, then add to mixing bowl.

Next pulse your onion and garlic, and then cilantro until finely chopped. I switched to a clean cup for this, with the cross blade.

Now you have all your ingredients ready to mix!

Add the taco seasoning, and mix it all together – clean hands work best!

NOTE – if your taco seasoning is salt-free you may want to add about a half teaspoon.

Pinch off portions, about 2 tablespoons at a time, and roll you meatballs. You can do them any size really – but large ones will take longer to cook all the way through. Smaller ones are great for little kids!

Now get a pan hot – leave it over low heat for a good 5 minutes. Low heat – not high heat! When you’re ready, raise the heat to medium and add about a tablespoon of canola oil and swirl the pan to coat, then add your meatballs gently – don’t crowd the pan! I cooked the meatballs in 2 batches.

After about a minute, give the pan a shake so the meatballs roll. Use a pair of tongs to flip them if they need help. Brown evenly on all sides, for about 5 minutes until done.

Mmmmm… yummy Mexican Meatballs (with turkey!). Now you could just eat them like this – or wrap inside a tortilla to make tacos, or even skewer them and serve at a party with spicy chipotle tomato sauce on the side, or put them in your kids lunch…

I made Albondigas soup – but that another recipe…

To be continued!


Chef Cordelia


My First Hummus!

Hello Magic Bullet Heads!

After years of eating store-bought dip, I finally took the plunge and made my very own hummus. It happened like this:

Late last night, I went over to my friend’s apartment with my Magic bullet, some garlic,  lemons, pita bread, chickpeas and tahini, and I said to her in my most assertive voice, “I’m making hummus.”

Stunned by the news, my friend exclaimed, “Are you sure you’re ready for this?? I mean, you’ve been buying dip for years!!!”

“Everything is going to be okay.” I promised her. “I can handle this.” As I walked into the kitchen, my friend called out to me (from a few feet away from the kitchen), “Goooood luuuuuck! I’mmmmm gooinggg toooo waaatch teeeeveee nowwww.”

At this point in the story, you may be thinking– “I don’t know if this girl can pull it off. I mean, she’s been buying dip for years.”

Well, this girl did! Here’s the recipe for My First Hummus as well as instructions on how to make simple oven-baked pita chips.


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 4 roasted garlic cloves
  • 1 cup drained chickpeas
  • 2 teaspoons salt
  • 5 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoons liquid from the chickpeas
  • 2 tablespoons olive oil
  • A pinch cumin
  • A smidgeon of cayenne pepper
  • 6 dashes hot sauce
  • Olive oil
  • Salt
  • Pepper


For roasted garlic

  1. Roast 4 garlic cloves drizzled with olive oil in 350-degree oven. Roast until light brown and garlic is soft enough squish out of skin. *I roasted a whole head of garlic but feel free to use less garlic. One way to roast garlic is to put it on its side, cut it in half, put in baking dish and drizzle it olive oil.

For pita chips

  1. Split pita bread so that there two thin pieces. *I used 3-4 pieces of pita bread making roughly 20 pita chips.
  2. Take thin pieces, cut in half and then cut triangle pieces from halves.
  3. Place chips onto baking sheet. Make sure each chip gets a drizzle of olive oil on both sides and is seasoned with salt and pepper.
  4. Bake in oven at 350-degrees and wait until golden brown.

For hummus

  1. Drain chickpeas and save the liquid from the chickpeas.
  1. Add to tall cup 4 roasted garlic cloves, 1 cup drained chickpeas, 2 teaspoons salt, 5 tablespoons tahini, 3 tablespoons lemon juice, 1 tablespoons reserved liquid from the chickpeas, 2 tablespoons olive oil, a pinch cumin, a smidgeon cayenne pepper and 6 dashes hot sauce.
  2. Blend ingredients until smooth. This may require going in with a spatula, stirring hummus and blending some more. *If the hummus is too thick, add another tablespoon of olive oil.

Walking out of my friend’s kitchen with a little bowl of hummus and pita chips was one of my proudest cooking moments. I was so thrilled with what I had made, I didn’t even offer my friend any chips or dip. I just cheerfully chomped away until there was barely anything left. Please enjoy + remember to share with your friend, especially if she let’s you use a bunch of her stuff for the recipe and you make a big mess in her kitchen.

Over and out,








Green Berry Smoothie

Hey everyone! Erin here. Smoothies are, well, delicious. They also happen to be nutritious, or at least, they can be. Sure, Juice it up has the best white peach smoothie I’ve ever had in my life. But that’s because it’s made with ice cream. Duh. And even though we’re “grown ups” now and we technically can eat ice cream for breakfast, because y’know what, ma, I do what I want! ahem. We really have become our parents and “know better now” or at least, have to make it through 8 to 12 to 14 hour work days (plus school and studying and oi vey), so ice cream generally isn’t going to cut it for breakfast. 

But smoothies still can. Especially when paired with something like an english muffin or an egg-inside-tortilla, which is my personal favorite thing to pair a smoothie or juice with. And smoothies actually can do a very good job of not only keeping you a bit fuller and keeping your energy up, but you can sneak in a whole bunch of good stuff that you otherwise might not want to eat all that much. Which is what we do. Green powder, which I’m pretty sure you can buy anywhere they sell strange health-food items, is one of my boyfriend’s obsessions and we put a couple scoops in every smoothie we make. And I don’t even complain because I can’t taste it. But the nutrition label says I am being nice to my body when I eat it. go fig. 

Read More


You use them all the time.

You also BUY them all the time.

And you really do not have to.


Breadcrumbs… Magic Bullet Blender… it works. It happens. And its incredibly lovely, just like you.


Lauren DeMaio, your Kitchen Magician, and this one is short and sweet just like Danny DeVito.


Homemade Breadcrumbs




  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade



  • [1] leftover hard roll
  • OR [2] leftover slices of bread
  • [1 tsp] dried parlsey [optional: good if you're doing chicken cutlets for chicken parmigiana, pork chops, something going up against a sauce.]
  • [1/4 tsp] salt
  • [1/2 tsp] black pepper
  • [1/2 tsp] garlic powder [optional: see above note to parsley, same reasoning.]



  1. Preheat over to 350 degrees.
  2. Break bread into 1″ pieces and toss onto a cookie sheet and into the oven for a few minutes into lightly golden. Keep an eye on them.
  3. Add all ingredients into large cup.
  4. Pulse 3 times. Shake. Blend for 10 seconds, shake. One more may be needed. I always blend a bit extra with this, and shake a bit more because you do want to make sure you get all that bread nice and fine, like that FOX who hosts that show ‘Tough Love.’ ‘Ward? I don’t know but goodness he’s handsome and has a hell of a mouth on him. Straighten me right out. Kid needs it.
  5. Back on track: You’re done.



* Sprinkle this goodness on fish, little lemon juice, into the oven you go.

* Baking some chicken or pork? This, bit of melted butter, hell yes.

* Use this to coat your chicken cutlets, veal cutlets, pork chops. Damn right you don’t need to buy that Shake ‘N Bake. You can just Shake ‘N Bake in your kitchen to a dope Motown playlist [typically a majority of my cooking playlist].

* Makin a’ meatballs? Here are your breadcrumbs baby.


Alrighty – I’m out. Packing and shipping back up to Boston tomorrow for another event in my beloved city :) then it gets a bit confusing from there. Back here for a day. Back to Boston for the final, complete condo move. Aka moving truck. Who wants to get emotional with me?


I’ll be checking in again soon but in the meantime and AS ALWAYS, Happiest Blending – from my big, nomadic heart — to all of yours!


Talk soon -

XO @LdeMao





Nutz for Mandee

Hello Magic Bullet Friends!


I would like to tell you about one of my dearest and closet friends, Mandee. I’m seriously nutz about her. Every time I go over to Mandee’s place, she and I have a blast cooking delicious homemade meals.


This time around, Mandee suggested we make Japanese style noodles with an original peanut sauce. We used my handy dandy Magic Bullet to make the sauce, and in honor of my amazing friend, I’ve named the entire recipe “Nutz For Mandee.” Here we go!




Magic Bullet Parts

  • Magic Bullet tall cup with cross blades



  •  3 cloves of garlic
  • 1 lime
  • 2/3 cup of vegetable broth/chicken
  • 1/3 cup of peanut butter
  • 2 tablespoons of soy sauce
  • ½ teaspoon of salt
  • ½ inch piece of fresh ginger peeled
  •  1 package of tofu
  • 2 tablespoons of water
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • Japanese style noodles
  • 2 cups of cauliflower florets
  • 2 carrots
  • 1 small bunch of broccolini
  • ½ onion
  • 3 eggs



For tofu

  1. Dry the tofu. This can be done my patting down tofu block with two paper towels. You don’t want the tofu to be super watery because then it won’t soak up the marinade.
  2. Cut tofu into ½ inch thick pieces.
  3. In a plastic container (that will fit the amount of tofu you choose to use), add 2 tablespoons of water, 2 tablespoons of soy sauce and 1 tablespoon of sesame oil.
  4. Add tofu into marinade. If you need more marinade, add another tablespoon of water and soy sauce.
  5. Put plastic lid on container and let tofu sit in your refrigerator for an hour.
  6. Generously oil pan and let pan heat up (2-3 minutes).
  7.  Cook tofu until golden brown on both sides.  *It’s best to cook the tofu while cooking the veggies. That way everything will be warm when served.

Mandee blending the peanut sauce with the Magic Bullet!

For peanut sauce

  1. To tall cup, add 3 cloves of garlic, the juice of 1 lime, 2/3 cup of vegetable broth, 1/3 cup of peanut butter, 2 tablespoons of soy sauce, ½ teaspoon of salt and ½ inch piece of fresh ginger (that has been peeled).
    *Mandee is a vegetarian so we used vegetable broth. The sauce can also be made with chicken broth!
  2.  Blend ingredients until smooth and set aside until later.



  1. Bring pot of water to boil and add Japanese style noodles.
  2. Stir noodles occasionally until cooked al dente (7-8 minutes).
  3. Drain noodles and rinse off with cold water.
  4. Generously oil large wok or pan and give it enough time to heat up (2-3 minutes).
  5. Add ½ onion, 2 carrots and 2 cups of cauliflower florets*. After about 5 minutes, add 1 small bunch of broccolini– this veggie will cook the fastest! *Feel free to add/substitute whatever vegetables you want.

    Cooking away!

  6. Once vegetables are tender, take off heat and move into medium sized bowl.
  7. Now add cooked noodles into the wok/pan. You can use same wok/pan that the vegetables were just cooked in.
  8. Pour 3 eggs that have beaten onto the noodles. Stir noodles with tongs so eggs are cooked.
  9. Add 1 cup of your peanut sauce to noodles. Stir noodles so that sauce is evenly distributed.
  10. *We had leftover peanut sauce, which we put into the fridge for future use! Once you taste the sauce, you will be very happy if you have extra.
  11. Add cooked vegetables to noodles and stir with tongs.
  12. Mandee and I put tofu pieces on top of our noodles, but you can always mix the tofu in with the noodles and veggies.
  13. Stuff your face time!

While stuffing as many noodles into my mouth as possible, I said to Mandee (most likely with food on my face), “I would order this in a restaurant if it was on the menu.” Without Mandee, this meal would not have turned out as delicious as it did.






(I haven't included a photo of Mandee but just imagine a pretty lady with curly brown hair, glasses, and a big smile. That's Mandee! Don't you just love her face?)


Greek Scramble

even easier eggs. yes, it exists.


eggs for breakfast.

eggs for lunch.

eggs for dinner.


YES those three lines could quite possibly be Guy Fieri’s worst nightmare .. [it's okay, my mom hates eggs when they are the main focus too] ..


but bottom line is:


eggs are EASY.

sticking with that theme.

what else makes your / my / his / hers / that guy’s life easier?


very simple my little double yolks — The Magic Bullet Blender.



Lauren DeMaio here. Your first ever Magic Bullet Blender ‘Kitchen Magician’ for shoot, a while now,

And baby, my ways have not – nor will they ever change. Just. Gotta. Keep. Going.

Still loving the new job, still working a lot, and just got back from eleven days of quality time in Boston with what is and has been my FAVORITE show that I’ve worked on for the past 3 years —  PAX East. Google it. Super cool stuff.


no time? have time? just like eggs? here you go.

and ohhh the options with this one are ENDLESS.

I included some variations down the bottom for you.

basic to boom, home run.



……… scramble so quick you’ll think it’s some new, useless mobile device app.


Magic Bullet Blender parts:

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade



  • [2] eggs
  • [2] Tbsp. milk
  • [2] Tbsp. feta cheese
  • [1/4 Cup] warm, steamed spinach.
  •   *Note: you could also use frozen spinach that has been thawed.
  • Quick spritz of non-stick cooking spray
  • Pinch of salt & fresh ground black pepper



  1. Lightly spray / coat the inside of your Magic Bullet Blender Tall Cup.
  2. To the Tall Cup, add: eggs, milk, salt, pepper.
  3. Blend with flat blade for 5 seconds.
  4. Into the microwave for 45 seconds.
  5. Remove and add feta.
  6. Flat blade BACK onto Tall Cup. Blend again for 5 seconds, and back into the microwave for another minute.
    *Note: microwave cook times VARY! Start with 45 seconds if you like your eggs runnier.
  7. Remove. Done — finishing options below.

1. Put onto plate, top with your spinach. Add some wheat toast? Bacon?

2. I used the tall cup for a REASON. to leave you space. Late for work, and maybe car pooling or something. Add the spinach to tall cup and eat it

on the go. If anyone judges you, give them my number. I’ll take care of it.


Easy right? Alright – here are some other ones:

*JUST A LIL PROTEIN: eggs, milk, salt, pepper.

Follow cooking instructions, minus the spinach part – done. If you are like my brother and 2 eggs doesn’t do it for you, UP IT. 4 eggs, 4 T milk. easy, right?


*SAY CHEESE; eggs, milk, salt, pepper, cheese of your choice.

Follow cooking instructions above, replace feta with cheese of your choice.

You could add steamed broccoli or any veggie or protein of your choice to the top of this one.


*WILD WILD WEST [minus Will Smith]: eggs, milk, salt, pepper, diced ham, sautéed peppers and onions.

Follow cooking instructions above. Pepper, ham and onions on top at the end — no need to blend them. I usually only do ones like this or even the spinach one when I have a few extra moment, or when I have multiple people over. Just cycle it. Not everyone wakes up at the same time anyway. Then there’s the whole ‘oh no, it’s okay, you can shower first deal’.. etc. etc.


*WHITE SNAKE: eggs WHITES, milk, salt, pepper.

Following cooking instructions above. Add some veggies? Add some reduced fat cheese? Just go white on white on white?


Alright soooo mmmm if you find yourself thinking / feeling / doing any of the below .. GO FOR IT.

- ah you just got home SO late from work. you feel one of your eyes crossing. you haven’t eaten all day. kids gotta eat.

- ‘is it really 4:30AM?’ breakfast is the most important meal of the day.

- ‘day off. i just mopped the floors. i look like the ‘dove lady’ from the original ‘Home Alone’ and really don’t want to go to the grocery store. but it’s lunch time. i have egg whites. okay.’

- or just your normal, Sunday morning breakfast. who’s got the turkey bacon baby????


Get creative and scramble the night away.


I’m outta here.


Magic Bullet Blender is on Pinterest now.


I was obsessed with Libre de Fache.

Now, Twitter.

Throwing Pinterest in the mix…. I am so nervous. #addictivePersonality


Until next time baby .. #iCrossblade my heart and promise to be back soooon :) ! Have I lied to you yet? Nope. Why? Because you’re too cool to lie to.

See you later this week ;)


Happiest Blending and all my Love!

XO @LdeMao


If you’ve read this far, tweet me a recipe you want to and I’ll figure it out.

Retweet you. Talk about how amazing you are.

And then send you a DOPE 4th of July present or something cool.

Hello Magic Bullet Heads!

My name is Kyle. It’s so nice to meet you.

The other day, I was reminiscing about Top Chef Season 1, specifically the episode when the chefs are asked to cook an amuse-bouche (a little hors d’œuvre) using only ingredients found in a gas station. It was seriously nutz! The chefs managed to produce amazing plates of food that looked nothing like the original Funyuns, Doritos and soda pop.

While I’m far from a “Top Chef” (I frequently use a microwave), I felt inspired to make my own tasty treat: a milkshake. And I attempted using only ingredients found in my local convenience store, a charming 7-Eleven, in addition to some vanilla extract which I found in my cupboard. I cheated, alright! But I figured most people have that lying around somewhere. Right?! Okay. Below are the instructions for this frosty delight.



(Note: The Whoppers are not a part of the recipe. I kind of just felt like eating Whoppers.)

Magic Blender Parts

  • Magic Bullet tall cup with cross blades



  • 1/4 cup reduced fat milk
  • 1/2 teaspoon vanilla extract
  • 2 Oreo cookies
  • 1 cup packed vanilla ice cream
  • *2 Slurpee straws (which are totally free at 7-Eleven if you ask the cashier nicely).



  1. Chill tall cup and lid in freezer for 30 minutes or until container has a frosty look. *If you’re feeling extra crazy, chill a glass for your milkshake concoction.
  2. To cup add 2 Oreos and pulse with the cross blade until Oreos are mostly crumbled.
  3. Unscrew the blade, and add add 1/4 cup reduced fat milk, 1/2 teaspoon vanilla extract and 1 cup of scoopable (soft enough to scoop) ice cream to the tall cup.
  4. Re-attach the cross blade and blend ingredients, while checking to make sure that the ice cream is getting its fair share of blender action.
  5. Pour into a frosty glass, insert a red straw and enjoy your very own 7-11 milkshake.


My friend took a sip of his 7-Eleven milkshake and exclaimed, “That’s dope.” Although I very rarely use the word “dope,” preferring to use words like “cool” and “awesome,” this milkshake is dope and you should definitely make it. And it’s easy, just head over to your local convenience store (in your pajamas if you feel like it) and create some magic.





Many things happened to get me to this here recipe that I’m about to share with you. And they happened in such a way as to make me say, oh, jeez, it seems like fate that I must make this. NOW. So I did. Boy, howdy am I glad I did.

Firstly, I love pumpkin, and do not understand why it is relegated only to the time between Halloween and Christmas. That’s just not fair. Plus, you can do more with pumpkin than just pie, right? Secondly, I saw this recipe on Frugal Feeding’s blog and it made me drool. Thirdly, we went vegetable shopping in Chinatown and the pumpkins were ridiculously cheap. And finally, I got a nifty new gadget inthe mail  last Saturday. Boom. Kismet. (right? is that what kismet means?) So, with my pumpkin in my hand, my inspiration in my mind, and my Magic Bullet on the counter, I set to work in making my own pumpkin risotto.

Now, I don’t generally make up recipes by myself. Firstly because I am a baker. Not because I’m particularly adept at it, but because I love a recipe. I love directions. I crave them. And baking absolutely requires a well-honed recipe. With cooking, people always say you don’t need a recipe, but I beg to differ. If you have a good recipe, and you follow it, you will make a good meal. Almost every time. But I want so badly to be one of those people who can make a good meal by looking in their fridge and throwing things together seemingly haphazardly but with a clear idea of what tastes good with what and generally how to cook things. So I’ve been working on following recipes exactly and trying to work my way up to the point where I change a bunch of stuff to make the recipe my own, in the hopes that someday I’ll be making up my own (whole) recipes.

And this time, I did it (mostly). I got the inspiration (and the basic measurements) from the delicious looking butternut squash and sage risotto, but I’m proud to say this curried pumpkin risotto is a creation of my very own. And It turned out so well, that I have a feeling I’ll be auditioning some more of my own creations soon enough.

Curried Pumpkin Risotto 


  • 1 1/4 c arborio rice (300g)
  • 3 shallots, chopped (or one onion if you prefer)
  • about 1/2 medium size kabocha pumpkin (that’s the only kind of pumpkins we have around here.. but I’m sure whatever kind of pumpkin or squash you have would work just fine. It ended up being about 4 1/2 cups of pumpkin, chopped into cubes, or 350g)
  • 2 cloves garlic, minced
  • about 1 cup white wine (exactness of measure isn’t that important)
  • ~3 cups vegetable or chicken stock (eek! fail. the original measure was 700ml, and I didn’t write down how many cups that was!)
  • big hunk of parmesan (between 1/4 and 1/2 cup shredded, 60g if you have a scale)
  • 2 tbsp butter
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper (less if you don’t want it spicy at all, but 1/2 tsp isn’t very spicy)
  • a 1″ cube of fresh ginger, grated (or 3/4 tsp ground ginger powder)
  • salt and pepper and olive oil, no measurements!


  1. Peel and chop all of your pumpkin into about 1 inch or so cubes. (you will puree a little over half of the pumpkin, so you could cut half of it roughly and the other half a little smaller). Toss pumpkin pieces with olive oil, salt and pepper, and roast in 400F oven for 15-30 minutes or until mostly tender. They don’t have to be completely cooked at this point, just poke-able with a knife.
  2. Puree a little over half of the pumpkin with a bit of water until very smooth. set aside.
  3. In a 3-5 quart pot, heat a good splash of olive oil over medium heat. Add shallots and garlic and cook for 5 minutes or until shallots are soft. Then add curry powder, turmeric, cayenne pepper and ginger and cook for another minute until your house smells delicious.
  4. Add in all your rice and cook for another minute or so, until it picks up all the color of the spices. Turn the heat down to medium-low at this point.
  5. Add in the wine and cook, stirring, until all liquid is absorbed. Then begin adding your stock, about 1/4-1/2 cup at a time, and cook until liquid is absorbed in between additions. When you have half of your stock left, throw in your pumpkin puree and the rest of your chopped pumpkin. Continue adding stock until you have none left and your rice is soft enough to eat (but not mush) and liquid is mostly all absorbed. Stir frequently, but you don’t have to stir literally the entire time. It will take between and hour and an hour and a half or so for this whole process
  6. Remove from heat and stir in butter and parmesan cheese. Taste, then add salt and pepper as needed.
  7. Eat and enjoy!!