Cozy up to a cup of the red pepper butternut squash soup and a blanket on a chilly winter day. Roasted red peppers add a huge amount of flavor to this simple butternut squash soup that you are going to love. By making a large pot of this soup, you can save leftovers in the refrigerator or freezer for another day. Add more or less curry powder to taste, and don’t forget a dollop of cold sour cream when serving.
Roasted Red Pepper Butternut Squash Soup Recipe
- 2 red bell peppers, halved
- 1 butternut squash, peeled and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 2 apples, cored, peeled and chopped
- 1/4 tsp nutmeg
- 1 tsp curry powder
- 1/4 tsp ground black pepper
- Preheat the oven to the broil setting.
- Place the bell peppers skin-side up on a baking sheet and place in the oven for 8 minutes, until skins start to blacken.
- Remove the peppers from the oven and allow to cool for 10 minutes, then peel off the blackened skin.
- Add the oil to a large pot over medium heat and add the onion, apples, squash and spices. Cook for 7 minutes, stirring occasionally.
- Add the bell peppers and broth and bring to a boil.
- Simmer for 20 minutes uncovered, then cool to room temperature.
- Blend in a Magic Bullet pitcher until smooth and add back to the pot to reheat.
Makes 6 servings
There’s something deeply satisfying about a sweet, cheese spread. The combination of complementing flavors hits all of your taste buds in just the right way. This recipe uses the Magic Bullet to blend together goat cheese, honey and dried fig for a unique spread that has both a winning flavor and texture.
Goat Cheese, Fig and Honey Spread Recipe
- 2/3 to 1 cup of goat cheese
- 3 dried figs
- 1 tbsp. honey (or more if you like it sweeter!)
- Combine all ingredients in Magic Bullet and blend. If the figs are very dry and somewhat stale, boil or microwave them for a moment to soften them up before blending.
- Be ready to whip up another batch – this goes quick!
The lamb takes on the flavors of cumin so well in this Chinese food dish.
Recently I shared with you velveting, the Chinese method for keeping meat tender and delicious. Does it work with lamb?! Only one way to find out… Long story short: yes, it works! Tender, mildly chewy lamb, bursting with cumin flavor, smoky and spicy from poblano peppers, vegetable-y and vaguely healthy from lots of onion and green peppers, and tingly from Sichuan peppercorns. Puts new meaning into better-than-takeout: much healthier (more vegetables and less oil) and it’s fast and delicious!
Cumin Lamb Recipe
- 1 lb boneless lamb shoulder, sliced into bite-sized pieces
- 2 tbsp. Chinese rice wine, separated (or mirin or omit)
- 3 tbsp. soy sauce, separated into 1 tbsp. and 2 tbsp.
- 1 egg white
- 2 tbsp. cornstarch, separated
- 3 tbsp. cumin seeds
- 1 tbsp. Sichuan peppercorns (available in Chinese groceries or online)
- 3 garlic cloves, peeled
- 1 very large onion, peeled and sliced
- 1 green pepper, seeded and sliced
- 1 poblano pepper, seeded and sliced
- ½ bunch cilantro, cleaned and chopped
- Vegetable oil
- Heat a wok or large skillet over medium-high heat. Add cumin seeds and peppercorns and toast until fragrant, about 30 seconds. Add to the Magic Bullet and blend. Remove spice mixture, add the garlic, and blend.
- Meanwhile, bring a medium-sized pot of water to a boil. In a bowl, mix the lamb, one tablespoon of rice wine, one tablespoon of soy sauce, egg white, and cornstarch.
- When the water is boiling, add the lamb and cook two minutes, until just beginning to change color. Remove lamb and rub with ground spices and a pinch of salt.
- Meanwhile, add the onions to the wok with a big glug of vegetable oil and a big pinch of salt. Cook until softened and just beginning to brown.
- Add both peppers and the lamb and cook, stirring, until lamb is just cooked through. Add remaining soy sauce, garlic, and rice wine, stir and cook until just fragrant, another 30 seconds.
- Add cilantro, stir, and serve.
I’ve been making these cupcakes a long time for my kiddos, and they just love them! They are just the right amount of sweetness where no frosting is needed! Sweet potato purees work just as well as banana purees, so if you have extra sweet potato after making these muffins, then save them and add them into your next banana bread recipe!
Dairy-Free Sweet Potato Cupcake Recipe
- 2 large sweet potatoes, peeled and diced
- 1.5 cups white whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 3/4tsp. baking soda
- 1 cup non dairy milk + 1 tsp. vinegar, mixed
- 1/3 cup melted coconut oil, cooled
- 1/2 cup pure cane sugar
- 1/2 cup coconut sugar
- 1 tsp. vanilla
- Add sweet potatoes to a steamer basket, and cook for about 10-15 minutes, or until soft.
- Add potatoes to the Magic Bullet and blend until creamy. If needed, add a little cooking liquid to make the blending easier. Reserve 2 cups for this recipe.
- In a medium bowl, sift together flour, spices, salt, and baking powder and baking soda.
- In separate bowl add potatoes, milk, oil, sugars, and vanilla. Whisk together, then add dry ingredients and mix together.
- Preheat oven to 350 degrees.
- Scoop batter into prepared muffin tins and bake for 22-27 minutes.
- Let cool, then sprinkle with powdered sugar if desired.
These days, there are many so-called healthy cookie recipes out there. This chocolate chip quinoa cookie recipe is one of my favorite healthy cookie recipes, because it still tastes like a satisfying dessert! It is made without butter, but instead creamy peanut butter and applesauce to give it a soft texture. Oats and quinoa give these cookies iron and protein. You won’t be disappointed! My whole family loves these.
Chocolate Chip Quinoa Cookie Recipe
- 1/2 cup cooked quinoa
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup applesauce
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sour cream
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Add all ingredients except the chocolate chips to a Magic Bullet pitcher and pulse a few times until the ingredients are combined. Add milk if needed, but not too much – the dough should be well formed and not runny.
- Stir in the chocolate chips by hand.
- Scoop out tablespoons of dough onto a greased baking sheet and bake the cookies in the oven for 20 minutes.
Makes 12 cookies
Hey, here’s an easy, delicious, and healthy weeknight dinner that uses some sneaky, flavor-packed ingredients to amp up the taste with very little work. And it all gets made in one pot. I guess that’s not very much for a recipe… OK, that’s pretty awesome for a recipe if you want to know the truth.
If you don’t know preserved lemons, it’s time to work them into your repertoire. Tangy, funky, tart… they’re like the miso of citrus. Maybe not, but this is a delicious dish.
Preserved Lemon, Asparagus, and Ricotta Pasta Recipe
- 1 lb short pasta, any type
- 1 lb asparagus, sliced
- 1 preserved lemon
- 2 cloves garlic, peeled
- ½ cup ricotta (low-fat if you like)
- Olive oil
- Boil a pot of heavily salted water and add the pasta. Cook the pasta until al dente, adding the asparagus for the final minute of cooking. Drain the pasta, reserving half a cup of pasta cooking water.
- Meanwhile, blend the garlic in the Magic Bullet.
- Add the asparagus to the pot with the garlic and a big glug of olive oil over medium-high heat. Cook until garlic is very fragrant and asparagus is just beginning to brown, about three minutes, stirring frequently.
- Blend the lemon, ricotta, and some of the reserved pasta cooking water in the Magic Bullet.
- Add the pasta and the lemon-ricotta mixture to the pot with the asparagus. Stir everything over medium-low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.
One of the Magic Bullet’s best qualities is that it allows you to be in control of what you’re eating. Store-bought yogurt is limiting, and doesn’t always offer flavor varieties that are specific to your unique taste.
This recipe combines plain yogurt with blueberries, a hint of maple syrup and a handful of almonds for a hearty and texture-filled breakfast yogurt that beats out anything you’ll find in the local grocery aisle.
Blueberry Almond Yogurt Recipe
- 1 cup plain or Greek yogurt
- 1/2 cup blueberries
- 10 almonds
- 1/2 tbsp. maple syrup
- Combine all ingredients in Magic Bullet and blend. That’s it!
Breakfast has never been this simple… or delicious!
Quesadillas are one of my family’s favorite dinner options. The best part? They’re easy to make! I like switching up the filling with black beans and sweet potatoes for a healthier, more filling dinner.
Black Bean and Sweet Potato Hummus Quesadilla Recipe
- 1 large sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- Juice of 1 lime
- 2 tb. olive oil
- Salt and pepper to taste
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Pepper jack cheese
- Steam your sweet potatoes until soft, about 10-15 minutes.
- Once soft, add potatoes in a bowl along with black beans and mash lightly with a fork.
- Add mixture to Magic Bullet, along with spices, lime and olive oil.
- Puree until smooth, stopping and stirring mixture every so often. If needed, add a little water to thin out mixture.
- Add hummus to a bowl and store in the fridge for one week.
- To make a quesadilla, use corn or flour tortillas. Spread a good layer of hummus onto one side of the tortilla. Sprinkle pepper jack cheese on top and place another tortilla on top. Cook about 2-3 minutes on each side, serve warm with desired toppings like sour cream, avocado, and salsa!
I realized that lately we have been having the same few drinks over and over for dinner – BORING! Finally, one night I decided to get creative with some sparkling water, blackberries, lime, basil and my Magic Bullet. I call it the Blackberry Basil Spritzer. OK, so I guess it isn’t really a true spritzer since this is a non-alcoholic beverage. The blackberries give it a nice fruity taste that is not too sweet, while the basil adds unique dimension of flavor that your tastebuds will love. This drink can’t sit around too long or the fizz will disappear, so the Magic Bullet is nice to have on hand to whip one up when you want a fresh one!
Blackberry Basil Spritzer Recipe
- 2 cups sparkling water
- 1 tsp lime juice
- 2 tsp sugar
- 1/4 cup fresh blackberries
- 4 fresh basil leaves
- Add all of the ingredients above to a Magic Bullet cup and pulse a few times until you reach the desired texture.
Makes 2 spritzers
I have an important question for the internet: where did sungold tomatoes come from?!? For so many years now, I’ve been a happy patron of my local farmers market, scarfing up delightful August heirloom tomatoes and putting up with mediocre June hothouse tomatoes, and making due with grape tomatoes the rest of the year.
And then this year, out of nowhere, sungold tomatoes are everywhere! And they are so good! With such a long season! It’s amazing! The tomato gods have delivered us this new gift, and you should be as excited as I am! (Alternative hypothesis: the rest of the country has had sungold tomatoes for a decade, but, like frozen yogurt, the fad is just making it’s way to DC. That is definitely a possibility.)
In any case, sungold tomatoes and basil make a great, fresh sauce for a roasted chicken thigh, a wonderful way to extend the feeling of summer.
Chicken with Sungold Tomatoes Recipe
- 1 pack bone-in, skin-on chicken thighs (about four)
- 1 pint or more grape tomatoes
- 2 cloves garlic, peeled
- 1 bundle basil leaves (stems removed)
- Olive oil
- Preheat oven to 350 degrees.
- Heat olive oil at medium-high heat in a large skillet. Pat the chicken dry and salt it then add to the pan, skin side down. Cook until the skin is crispy and brown.
- Flip the chicken and remove it to a baking sheet. Put it in the oven and cook until juices run clear or a thermometer reads 160 in the center.
- Add the tomatoes to the pan.
- Blend the garlic in the Magic Bullet. Remove to a plate and blend the basil in the Magic Bullet.
- When the tomatoes blister and pop, add the garlic and cook until fragrant and just beginning to brown, at least one minute.
- Serve chicken with tomatoes and basil over top.