Lasagna noodles should not be used for anything other than lasagna!
Well… Or you can also break them up and use them in a delicious pasta just like any other pasta, except with nice chewiness and softness and breadth and all the things that you love about lasagna with completely different flavors. So there’s that.
This is a nice, basically one-pot meal; you cook the sweet potatoes in the same pot as the noodles with delicious butter, thyme, and garlic, and add creamy ricotta to pull it all together. (It’s lasagna. There should be ricotta.)
As a cheffy extra step, the fresh sage is also fried in butter and dried on paper towels to make it extra crunchy and delicious. You can skip that if you don’t want crispy, fried delicious crunch and sage flavor on your pasta… But you do want that, don’t you?
Adapted from Food52.
Lasagna Noodles with Sweet Potato, Ricotta, and Sage
- 2 large sweet potatoes, peeled and cut into 1” cubes
- ½ pound lasagna noodles
- 3-4 Tbsp ricotta cheese
- 2 Tbsp butter
- 2 cloves garlic, peeled
- 1 bunch sage, leaves removed
- leaves from a few sprigs of thyme
- Bring a pot of heavily salted water to boil. Add the potatoes and cook until soft, about ten minutes. Remove to a bowl with a slotted spoon.
- Break the noodles in half and add to the water. Cook until al dente.
- Meanwhile, blend the garlic and thyme leaves in your Magic Bullet.
- Add butter to a pan over medium heat. Wait until butter is melted and beginning to foam, then add the sage and cook until crispy. Remove to paper towel-lined plated with a slotted spoon.
- Add the garlic-thyme mixture to the butter and cook until fragrant, just 30 seconds.
- Mix together the garlic, thyme, and butter with the sweet potatoes and noodles in a bowl. Salt to taste. Serve with the fried sage on top.
My husband’s favorite food has always been tacos, and sometimes it’s hard to switch up the flavors on something that wows him!
Luckily, I know he loves spice, especially the kind that wakes him up! 😉 This sauce has been made repeatedly and added to pretty much everything he eats. Quesadillas, tacos, sandwiches, burgers, dips for French fries, you name it! If you have a spice-lover in your life, this sauce has their name written all over it!
Give it a try on these super easy-t0-make tacos that won’t take you very long at all, and use the leftover sauce on your favorite dish.
Spicy Chipotle Adobo Sauce on Black Bean Tacos
For the Sauce
- ¾ cup plain greek yogurt or sour cream
- 2 chipotle peppers in adobo sauce, or 1 for less spice
- 1 tsp. adobo sauce, or ½ tsp. for less spice
- Zest of 1 lime
- Juice of ½ lime
For the Tacos
- Corn tortillas
- 1 can black beans, drained and rinsed
- 1 Tbsp Olive oil
- ½ onion
- 2 Tbsp chopped garlic
- ¼ tsp. pepper
- ¼ tsp. salt
- ¼ tsp. cumin
- chopped lettuce
- In your Magic Bullet, add the yogurt, peppers, lime zest, lime juice, and adobo sauce. Blend until pureed. Add to a bowl and refrigerate until ready to use.
- Heat a skillet on medium heat. Add your olive oil, onions, and garlic. Cook 2-3 minutes, then add your black beans and spices. Cook until the beans are heated through.
- Assemble your tacos with lettuce, cilantro, beans, and adobo sauce. Squeeze some lime juice on top and enjoy!
Hey, what if you could make a pasta dish that was rich and satisfying and perfect for any day? Okay, that’s sort of my mantra (or is it my chakra?) but, in any event, this is an earthy and creamy dish that is pretty low in fat and makes a perfect weeknight dinner in 30 minutes or less. Sold? Sold.
Adapted from Martha Stewart, that old so-and-so. Serve with truffle oil and/or pinot noir.
Pasta with Mushroom and Ricotta Cream Sauce
- 2/3 pound rigatoni, or other pasta
- 1 Tbsp butter, plus more to taste
- 1/2 red onion, chopped
- 1/2 cup chicken broth (I use Better than Bouillon)
- 1 pound white or crimini (baby bella) mushrooms, sliced
- 1 cup ricotta cheese
- 2 cloves garlic, peeled
- 1 tsp. thyme, picked from sprigs
- Juice from ½ of a lemon
- Parmesan cheese, to taste
- Boil pasta in heavily salted water until al dente or just short of al dente.
- In a large pan, melt the butter over medium heat. Add the onion and cook until softened, about five minutes.
- Meanwhile, blend the garlic and the thyme in the Magic Bullet. Add the garlic and thyme to the pan and cook until fragrant, about 30 seconds.
- Add mushrooms; season with salt and pepper and cook until browned, about eight minutes. Meanwhile, stir up the ricotta and the chicken broth in your Magic Bullet.
- Remove skillet from heat and stir together pasta, ricotta sauce, lemon juice, chicken broth, mushrooms, and any extra butter or pasta cooking water, as desired. Stir until everything is warmed and the pasta is well-coated with the sauce and mushrooms.
- Serve, passing parmesan.
Soups that are versatile are the best, because you can enjoy them all year long! This avocado cucumber soup tastes great warm or cold, so you can enjoy it during the cold, winter months, or during the hottest summer nights. Refreshing cucumbers are blended with flavors of garlic, lemon juice and creamy avocado to create a light, healthy soup that you can enjoy as a side or main dish.
This soup tastes perfect served plain, but add fun toppings to mix it up. My favorite toppings on this soup include sweet corn kernels and fresh chopped cilantro. If you like your soup on the spicy side, add a dash of red pepper at the end.
Cucumber Avocado Soup
- 1 Tbsp olive oil
- 3 cloves garlic, chopped
- 1/2 small onion, chopped
- 1 Tbsp fresh lemon juice
- 1 avocado, chopped
- 3 cups chopped peeled cucumber
- 1 cup chicken broth
- 1/2 cup cooked sweet corn kernels
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
- Heat the olive oil in a pot over medium heat.
- Add the onion and cook for 7 minutes.
- Add the garlic, stir, and cook for 2 minutes.
- Add the lemon juice, cucumber, and chicken broth and bring the soup to a boil.
- Cover and reduce the heat to a simmer and cook for 10 minutes.
- Add the avocado and let the soup cool to room temperature.
- Transfer to your Magic Bullet cup and blend until creamy.
- Add salt and pepper to taste, and chop with corn and fresh chopped cilantro.
Makes 2 servings.
This much is clear: if you can make stovetop macaroni and cheese that is much more delicious than what comes from the box in less than half an hour with minimal ingredients, you must do it.
This recipe is from The Food Lab, Kenji Lopez-Alt’s newish tome of a book about all things food science, or rather recipes involving food science. The real, secret strength of this recipe is the way that it gets gooey and delicious, while maintaining that great cheese flavor that mac and cheese is all about. This miracle is accomplished with a few special ingredients: cornstarch and evaporated milk, rather than a béchamel, provide creaminess without any off-tasting or gritty flour, and just a touch of American cheese allows for the cheese to melt through and through. An egg also adds amazing pasta-grabbing ability.
The best part? Virtually no technique is required. Just boil up some pasta and throw all the ingredients together. Grate your cheese in the Magic Bullet and mix – and that’s it!
Stovetop Mac and Cheese
Adapted from The Food Lab by J. Kenji López-Alt
- 1/2 pound elbow macaroni
- 1 5-ounce can evaporated milk
- 1 egg
- 1/2 tsp ground mustard
- 1/2 pound extra-sharp cheddar
- 1/4 pound American cheese
- 1/2 Tbsp cornstarch
- 4 tablespoons (1/2 stick) butter, cut into hunks
- 1 tsp. hot sauce, or to taste
- frozen peas, optional, to taste
- Cook pasta in heavily salted water until barely al dente. Optional: add frozen peas about a minute before the pasta is done.
- Blend the cheeses in the Magic Bullet, then move them to a bowl with the cornstarch and stir. Add the other ingredients (except the pasta!) to the Magic Bullet and blend or shake until well-mixed.
- When the pasta is cooked, drain it and return it to the saucepan. Over low heat, add the butter and then everything else. Season to taste with salt and serve while hot.
Cantaloupe doesn’t get enough love. It’s in season now and it’s a delightfully sweet fruit that can highlight any meal or snack. It’s often the last thing eaten in a fruit salad, but I’ll never understand why. I would eat ripe cantaloupe all day if it were socially acceptable…
But alas, for those of you who might skip on this summertime melon, I give you a delicious option that’ll help you get your daily dose of cantaloupe: a smoothie!
Now, with the help of your trusty Magic Bullet and little else, cantaloupe can be turned into a delicious smoothie that you’ll find yourself making over and over again.
- 2 cups diced cantaloupe
- 1 Tbsp lime juice
- 1 Tbsp sugar
- 1/2 cup ice
- 1/2 cup water
- Chop cantaloupe and combine in your Magic Bullet with lime juice, water, ice and sugar. That’s it!
You’ll never look at cantaloupe the same way!
If you love peanut butter like I do, you probably spend all your time trying to figure out how to work it into more recipes. For whatever reason, that’s not something that’s done very often, at least not here in the ol’ U. S. of A. But, as it turns out, in West Africa they use peanut butter to create a delicious and nutritious soup, loaded with lots of vegetables and sweet potatoes for a healthy, savory, creamy, peanut buttery delight. Even better, it all comes together in under an hour using tasty, fresh ingredients, making this a great weeknight dinner that’ll knock your family’s socks off.
I’ve adapted this recipe from a giant of Senegalese cooking, Mark Bittman. I’ve also added some extra-savory things to make it even tastier.
P.S. This reheats great the next day.
Peanut Stew with Sweet Potatoes, Chicken, and Kale
- ¾ cup peanuts
- 2 Tbsp vegetable oil
- 1 onion, chopped
- 1 3-inch piece ginger, peeled
- 4 cloves garlic, peeled
- ½ pound boneless, skinless chicken thighs, cut into chunks
- 3 cups chicken broth (I use Better than Bouillon)
- 3 cups water
- 1 very large sweet potato (about two pounds), peeled and sliced
- 8 tomatoes from a can, roughly chopped or sliced
- ½ pound kale, cut into ribbons (I used half of a big bag)
- 1/3 cup natural, organic peanut butter
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp fish sauce
- Salt, to taste
- Hot sauce, to taste
- Blend peanuts in your Magic Bullet until chopped (don’t make peanut butter) and remove to a bowl.
- Pour oil into a Dutch oven or pot over medium heat. Add the onion and cook until soft, about five minutes.
- Blend the garlic and ginger in your Magic Bullet. Add to the pot and cook until fragrant, about a minute.
- Add chicken and continue cooking for another few minutes, until just coloring.
- Add the peanuts, chicken broth, water, and sweet potatoes.
- Bring to a boil over high heat, then turn heat down to medium-low.
- Stir in tomatoes and kale, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Add the peanut butter, soy sauce, and fish sauce, and stir until peanut butter is combined. Taste for salt and adjust thickness by adding more peanut butter or water. Serve, passing hot sauce.
Did you know the secret to getting fluffy eggs is to whip them in a blender? It’s one of my favorite ways to make scrambled eggs! This time, I took it a step further and decided to add the eggs into a skillet to make a yummy frittata. It’s the perfect breakfast to share with a busy mama and hungry kids, or to split with a loved one. Don’t forget to enjoy with a glass of fresh orange juice.
This recipe is also great because it’s entirely customizable to your likes! Add grilled onion, top with avocado, or throw in a few chopped chiles for a little extra spice. Super easy and super scrumptious!
Tomato Basil Skillet Eggs for 2
- 1 cup cherry tomatoes
- 1 Tbsp chopped garlic
- 1 Tbsp olive oil
- Sprinkle of pepper
- ¼ tsp. salt
- 4 eggs
- 2 Tbsp milk
- ½ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp chopped basil
- Preheat the oven to 425 degrees F. Add the tomatoes, garlic, and olive oil to a baking dish. Toss, then sprinkle with salt and pepper.
- Place in the oven and roast for 10 minutes, or until the tomatoes become deflated and have a little more color on top.
- Meanwhile add your eggs, milk, salt, and pepper to the Magic Bullet. Blend for 30 seconds.
- Once the tomatoes are done, lower the oven temp to 350 degrees. Let the tomatoes cool a tad.
- Spray a small skillet with baking spray. Add the eggs, the tomatoes on top, and sprinkle with the basil.
- Put the skillet in the oven and bake for 10-15 minutes, or until the eggs are cooked through. Be careful not to overcook.
Makes 2 servings.
Want a quick, delicious breakfast that’s easy to make? Or a luscious dessert you don’t have to feel guilty about eating? This strawberry coconut shake may be just what you’ve been looking for.
Instead of ice cream, this strawberry coconut milkshake is made with a thick scoop of coconut cream. The coconut cream gives it a rich coconut flavor, while the frozen strawberries and bananas keep it nice and thick. For best results, chop up your banana into bite sized pieces before freezing. Add water as needed to get things moving, but remember, that the more water you add, the thinner your shake will be. Serve immediately and top with shredded coconut and fresh strawberries.
Strawberry Coconut Shake
- 1 banana, chopped and frozen
- 1 cup strawberries, frozen
- 1/4 cup coconut cream
- Water, as needed
- Add all ingredients to your Magic Bullet cup and blend well. Add as much water as needed to get desired consistency.
Makes 2 cups.
This chicken finger recipe brings out the inner kid in me. I used to love chicken fingers as a kid, and still do! Every now and then, I like to mix it up a little. Sometimes, I’ll make cornflakes chicken fingers, cracker chicken fingers, this time, I mixed it up a little and made them with crushed pretzel twists. The pretzels are salty and crunchy, which make them the perfect coating for chicken!
The Magic Bullet does a great job chopping up those mini pretzel twists, which you can use to coat the chicken fingers before baking them in the oven. Now, tell me: do you eat them with your fingers? You can knife-and-fork these guys, but where’s the fun in that??
Pretzel Chicken Fingers
- 2 chicken breasts, sliced in 3 parts each
- 1 egg
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup mini pretzel twists
- Preheat the oven to 350 degrees F.
- Add the mini pretzels to a Magic Bullet cup and pulse a few times until crushed enough for coating. Transfer to a plastic ziplock bag.
- Add the egg, mustard, and garlic powder to a bowl and beat together with a fork.
- Sprinkle the salt and pepper over the chicken breast pieces, then dip each piece in the egg and then place in the bag and shake to coat with pretzel.
- Place on a baking tray and bake in the oven for 30 minutes, or until internal temperature reaches 165 degrees F.
Makes 6 chicken fingers.