Last night was Fish ‘n Chips night, so I made some homemade tartar sauce to go with it. Yes, they sell it pre-made at grocery stores, but it tastes so much more fresh if you quickly whip some up at home with the Magic Bullet. It seriously takes less than 5 minutes to make. This tartar sauce is bursting with flavor and is guaranteed to be an essential addition to your dish. Enjoy!
Quick and Easy Tartar Sauce
- 1/3 cup mayonnaise
- 1 tsp. mustard
- 2 Tbsp diced pickles
- 1 Tbsp capers
- 1 Tbsp white wine vinegar
- Pinch of salt and black pepper
- Add all ingredients to a small Magic Bullet cup and pulse a few times (should be a little chunky).
Makes 1/2 cup
This one’s an oldie (for me), but a goodie and vegan to boot: edamame-miso pesto. I wouldn’t exactly say this mimics classic Italian pesto, as without basil the flavor is very different, but it’s a cool little spin-off. The idea is to make a pasta sauce that hits all the same flavor receptors as pesto: the edamame is nutty and the miso is umami, providing the pine nut-parmesan punch that we love about pesto, and ginger in place of the basil provides fresh, herby flavor. Oh, and it’s green. Like pesto. See?
In my humble opinion, this is actually considerably healthier than classic pesto, since the edamame provides low-fat protein that you won’t find in regular pesto. Plus, you can make this one year round, without using suspicious winter basil.
I like a small-shaped pasta here, so that you can spear the pieces of edamame as you spear the pasta. A spicy garnish can be nice here, too, like Korean hot sauce or Tabasco.
I actually got the idea for this dish from a dumpling filling from Rickshaw Dumpling Truck, in New York City. Of course, when you make it at home you get to eat a whole bowl of it, which is pretty good if you ask me.
Edamame Miso Pesto
- 1 lb frozen shelled edamame, thawed in the microwave for one to two minutes
- 4 large cloves garlic
- 1 large piece ginger (about 4 inches), peeled
- 2 Tbsp miso, any kind
- 1/3 cup olive oil (or more to taste)
- Blend garlic and ginger in Magic Bullet, shaking as needed to move it all around.
- Add 2/3 edamame, miso, and olive oil to Bullet. Process until well-blended, shaking as needed to move everything around.
- Add remaining edamame and pulse just a few times.
When we were out for dinner the other night, I saw something on the menu I have never tried: salmon burgers. I wondered how easy it would be to make them at home and, it turns out, they are very easy to make!
I found a really good recipe on Food Network that I adapted to my own taste. To start, you will need a boneless, skinless salmon fillet. This is very important – I almost bought a salmon fillet with the skin still on, which would have been a nightmare. Then, you’re going to divide it into quarters, saving one quarter for the Magic Bullet. It will get blended with other tasty ingredients to make a flavorful paste that will help hold the burgers together. Serve with fresh arugula, tartar sauce and pickles!
- 1 lb fresh boneless, skinless salmon fillet
- 1 Tbsp dijon mustard
- 1 Tbsp mayonaise
- 1 Tbsp lemon juice
- 1/8 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 cup Panko breadcrumbs
- Olive oil
- Line a baking sheet with parchment paper and grease by brushing olive oil over the top. Set aside.
- Chop the salmon fillet into 1/4 and 3/4 portions. Chop the 3/4 portion of the fillet into very small, bite-sized pieces using a very sharp knife and add to a large mixing bowl. Roughly chop the 1/4 portion and add to a Magic Bullet cup.
- Add the mustard, mayo, lemon juice, peppers and salt to the Magic Bullet cup and blend until you get an even paste.
- Use a spatula to transfer the paste to the rest of the chopped salmon and mix until well combined.
- Use your hands to form 4 patties and place onto the baking sheet. Chill for 30 minutes in the refrigerator.
- Heat the olive oil in a cast iron skillet over medium heat.
- Coat each salmon burger patty with Panko breadcrumbs and transfer to the skillet to cook, about 4 minutes on each side. Check the middle with a thermometer or knife to ensure they are done (you can transfer them to an oven and broil to finish baking, too).
Makes 4 Salmon Burgers
Well, at this point I might as well up and move to Chengdu (the capital of Sichuan): here’s yet another dish with that ma la (“hot and numbing”) flavor. This stir fry involves fermented broad bean paste (available in most Asian markets), which alone would make for one of the most flavor-packed quick meals you’ll have made in quite a while. And I also use Chinese black vinegar for an added funky flavor and Sichuan peppercorns (available online or in Chinese markets) for that mind-opening, mouth-numbing touch.
As with the typical stir fry, the sauce really stands alone as something of its own dish, and the protein and vegetable can be subbed more or less interchangeably. Here I went with head-on shrimp for that authentic Chinese flavor, snow peas and water chestnuts for taste and crunch, and scallions for sweetness and aroma. But you can use whatever you like.
The Magic Bullet does a great job of bringing together the sauce quickly and easily.
Sichuan Shrimp Stir Fry
- 1 cup chicken broth
- ¼ cup soy sauce
- 1 Tbsp fermented chili bean paste
- 1 Tbsp corn starch
- 1 Tbsp mirin
- 1 Tbsp black vinegar
- 1 Tbsp sugar
- 2 tsp. fresh ginger (jarred or peeled)
- 1 clove garlic, peeled
- 1 lb shrimp
- 2 cups snow peas
- ½ can water chestnuts
- 5 scallions, sliced
- Vegetable oil
- Blend all the sauce ingredients in the Magic Bullet.
- Heat a dash of vegetable oil over high heat in a wok or large skillet. Add stir fry ingredients except for the scallions and cook until everything is just cooked through, about four minutes. Lower heat to medium-low and add sauce and scallions. Cook until everything is heated through and sauce begins to thicken, about two minutes.
- Serve with rice.
There are some dishes that are great because of balance: sweet and sour, fresh and rich, salty and tangy… you get the idea. This is not one of those dishes. This “salad” (if something that’s a combo of grains and brussels sprouts can be called a salad) has strong flavors that all but whack you in the face. I use high heat on brussels to get them good and crispy, a vinaigrette of fish sauce and lime (from David Chang of the Momofuku empire in NYC), and my newest favorite grain, farro. This whole dish is really good, but the vinaigrette is truly something special: sweet and funky and tangy, your dinner guests will be saying, “What is that?” Nobody will call this dish unassuming.
If you haven’t tried farro, you’re in for a treat: nutty and substantial, high in fiber, it’s like brown rice that developed superpowers and is suddenly ready to win the game. I get it in the bulk bins at Whole Foods.
Brussels-Farro Salad with Fish Sauce Vinaigrette
- 2 lbs brussel sprouts, trimmed and halved
- 1 cup farro
- ½ cup fish sauce
- ¼ cup water
- 2 Tbsp rice vinegar
- juice of 1 lime
- ¼ cup sugar
- 1 garlic clove, peeled
- 2 dry hot chile peppers, or use flakes
- Roast brussel sprouts in oven at 450 degrees until crispy, about forty minutes.
- Boil farro in heavily salted water until tender, about thirty minutes.
- Meanwhile, chop garlic in Magic Bullet. Add all remaining ingredients and blend.
- Drain farro and mix with brussels and sauce in a bowl. Serve warm, hot, or cold.
A stir fry is a great dinner project for a fun evening in. This one is easy, fairly quick and very tasty. Because we’re making our own peanut butter here, the Magic Bullet comes into use multiple times throughout this recipe. If you’d prefer or are pressed for time, you can use store-bought peanut butter and skip the first step.
Peanut Stir Fry
For Peanut Sauce:
- 1 cup of peanuts (or ½ cup of peanut butter)
- 1/4 cup soy sauce
- 1 garlic clove
- Ginger powder, to taste
- 2 ½ Tbsp oil (peanut, canola or sesame)
- 2 Tbsp rice vinegar
- 1/3 cup water
- Red pepper flakes, to taste
For Stir Fry:
- 3/4 onion
- ½ pepper
- 1 carrot
- 1 head of broccoli
- ½ roast chicken
- 3/4 package of rice noodles
I’m making my own peanut butter in this recipe. If you’re using store-bought peanut butter, skip the first step.
- Combine peanuts, 1 Tbsp of oil and a pinch of salt in Magic Bullet and blend until creamy.
- In Magic Bullet, with peanut butter, add soy sauce, rice vinegar, 1½ Tbsp oil, slightly chopped garlic clove, ginger powder and red pepper flakes to taste, water and blend until smooth.
- Chop onion, pepper and carrot. Shred chicken.
- Add carrots, peppers, broccoli and oil to wok or large frying pan and sauté.
- Once the vegetables have reduced, add peanut sauce and chicken, with more oil as necessary.
- Add in cooked rice noodles bit by bit.
A perfect meal for a dinner party, fun night in, or for making the following day’s lunch. Serves approximately 3 to 5.
Do you remember loving fudge popsicles during those hot summer days as a kid? Or was it only me? Either way, you are going to love how easy and delicious this fudge popsicle recipe is to make at home with the Magic Bullet. No need to make a mess with melting chocolate, this recipe only requires cocoa powder for a rich, fudgy taste. Only natural ingredients here and no preservatives or artificial colorings. The hardest part is waiting for them to freeze!
- 1 1/3 cups milk
- 1 1/2 Tbsp cocoa powder
- 1 Tbsp cornstarch
- 1/2 tsp. vanilla extract
- 4 Tbsp sugar
- 1/2 Tbsp butter
- Add all ingredients to your Magic Bullet cup except for the vanilla and butter and blend until well mixed.
- Pour into a small pot and heat over medium heat until the mixture begins to thicken, stirring occasionally to prevent scalding.
- Stir in the butter and vanilla, then remove from heat and let cool to room temperature, stirring occasionally.
- Pour into 4 popsicle molds and freeze for at least 2 hours before serving.
Makes 4 popsicles
There are some times when you want unadorned, perfectly-cooked steak, with a crispy salty crust and a warm medium-rare center. And then there are times when you get a little bored of simply cooked steak and want something a little more complex. This is for those other times: a salty, savory, tangy, funky umami sauce to top your perfectly cooked steak (or chicken or pork).
If you’ve never used miso before, this sauce is a great place to start. Miso (fermented soybeans) is a great way to provide salt and depth of flavor without too much else to distract you. Lately, I’ve even seen miso in the Asian section of my regular grocery store. And it takes particularly well to steak, which is sometimes aged and fermented itself to bring out meaty, umami notes. Lime zest also provides a complex, vaguely beguiling layer of flavor.
I’d highly recommend taking advantage of low-sodium versions of soy sauce and butter here, as the miso itself is pretty salty. You can also vary the butter up and down as much as you like; if company is coming, I’d recommend the full-butter version, but I’ve tried it with as little as one-third as much butter and it’s still delicious, albeit less luxurious.
The Magic Bullet does a great job of blending everything together and you can even take advantage of its microwave-safe properties (without the blade attached!) to heat everything up.
Miso Lime Steak Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup miso
- 2 tsp. dry mustard powder
- 1 tsp. brown sugar
- 1/4 tsp. pimento (smoked paprika, or use regular paprika)
- Zest of 1 lime
- 12 Tbsp unsalted butter, cubed and chilled (or use ess)
- Add all ingredients except butter to Magic Bullet. Attach lid without blade and shake. Microwave on high heat for two minutes.
- Add a few cubes of butter and attach blade. Run Bullet until well-blended, then add a few more cubes of butter and repeat.
Everyone loves ice cream. Everyone also loves cookies. Instead of sprinkles, this recipe lets you top your ice cream off with a crumble of your favorite cookie brands. This is also a great opportunity to tidy up a bit by using the remainder of all those almost-empty boxes of cookies in your cupboard – I know you’ve got them.
Super Easy Cookie Crumble
- A collection of your favorite cookies
- Combine cookies into Magic Bullet and blend. Proportions of cookies are based on personal preference
Pack it into a small tupperware after you’re through for future desserts! A small amount of cookies goes a long way with this recipe.
This Peaches ‘n Oats Smoothie is one of my favorite breakfast smoothies! It must be the oats; I love eating them in the morning for breakfast because they’re so filling and keep the hunger away for hours. I like to sprinkle some oats on top when it’s all done.
If you like your smoothies to have more of a chilled, slushy texture, freeze the fresh peaches for at least 45 minutes (or overnight) before adding them to the Magic Bullet cup. With a breakfast smoothie recipe this quick and easy, there is no excuse not to start the day off right!
Peaches ‘n Oats Smoothie
- 1 peach, pitted and sliced
- ½ cup plain yogurt
- ¼ cup milk
- ¼ cup oats
- 1 tsp honey
- ½ tsp cinnamon
- Freeze the peach slices for at least 45 minutes (optional).
- Add all of the ingredients to a Magic Bullet cup and blend until smooth.
- Sprinkle a pinch of oats on the top.
Makes 2 smoothies