Apr
4
1

LOADED Baked Potato Soup

Whether you:

  1. Know the snow is coming and you won’t be leaving the house for a few days
  2. Had a bad day at work
  3. Have company coming over for dinner and want to slam it outta’ the park on course 1
  4. Wanted to make a sinfully rich treat for someone (or yourself)

This loaded baked potato soup made with your Magic Bullet Blender is soooo one hundo the way to go and you betta bet your Van Halen tush this cup of goodness will make you Jump.

Lauren DeMaio, your Magic Bullet Kitchen Magician coming ‘atcha with a so-worth-indulging recipe for the homies.

(On my playlist today: getcha game face on- http://www.youtube.com/watch?v=BNy3-6ooMTc)

Simple – YES. Impressive – OBV. Delicious – MINDBLOWINGLY.

See below, baby.

Ingredients

  • 4 medium potatoes
  • 28 ounces chicken broth
  • 4 Tablespoons sour cream
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 3 strips bacon, cooked well done, crumbled
  • 3 green onions, sliced

Directions

  1. Preheat oven to 400 degrees.
  2. Wash, dry and prick potatoes with a fork.
  3. Place directly onto cookie sheet and bake for about 45 minutes until cooked through. If you don’t have one or prefer to cook the potatoes directly on the rack in the oven, by all means – go crazy. *Tip: When baking potatoes that will be used as a side dish – wash, dry, prick with fork, rub outsides with olive oil and a little bit of sea salt. This helps crisp up the skin a bit.
  4. Let potatoes cool. Peel then cut into about ¼ – ½” pieces.
  5. Add the insides from 2 of the potatoes into your sauce pan.
  6. The remaining 2 potatoes will be going into your Magic Bullet.
  7. Fill up your Magic Bullet Tall Cup about ¾ of the way with potato and then the remaining room with chicken broth.
  8. Blend until smooth, about 10 seconds.
  9. Add to sauce pan with the other 2 cubed potatoes.
  10. Continue the 3 steps above until your potatoes are blended into magically wonderful bliss.
  11. Put the sauce pan filled with potatoes on low heat.
  12. Add sour cream, black pepper, about ½ of your shredded cheese, ½ of your crumbled bacon and ½ of your green onions.
  13. Stir to combine.
  14. Let cook until combined and thoroughly heated through – nothing above a simmer. About 10 minutes.
  15. Soup > Bowl
  16. Bowl of Soup > garnished with a bit of your remaining cheddar, bacon and green onions.
  17. Bowl of ridiculousness is served baby.

 

 Ya done.

Cozy up, dive in and enjoy my friends.

Alrighty – Boston and Chicago are just around the corner for work so this kid has got to get back to cranking.

Until next time my Bullet Babes, sending all my love, from the great, awaiting yet another snowstorm state of Connecticut, to all of yours.

xo

@LdeMaio

email
Mar
8
0

Tomato Soup

Looking for a special appetizer to serve to your loved ones? Trying to get your kids to eat their veggies? (Ok, tomato’s technically a fruit…) Well, try our scrumptious tomato soup, so simple, even the kids can help you make it! It’s great by itself, but feel free to experiment and make it your own. Let us know how you personalize this recipe!

Ingredients

  • about 1 cup Tomato
  • 1/4 cup Milk
  • Water
  • 1 clove of garlic
  • Your favorite herbs

Directions

Fill the Tall Cup 2/3 of the way full with cherry tomatoes (sliced tomatoes work, too) and steam in the microwave for about 90 seconds (microwaves vary). Using an oven mitt, remove the cup, add about ¼ cup of milk, 1 clove or garlic and your favorite herbs (a few leaves of chopped basil works great). Use the Cross Blade to blend until you achieve the right consistency for you – then pour into a bowl and enjoy.

Handed straight down from the broccoli gods, this recipe creates effortless piping hot, creamy, flavorful broccoli soup. It’s remarkable!

Ingredients

  • 1 cup broccoli florettes
  • 1 clove of garlic
  • 1/2 cup chicken stock
  • 1/3 cup cream (milk or non-fat yogurt)
  • salt and pepper to taste

Directions

  1. Add broccoli, garlic and chicken stock to the Tall Cup.
  2. Twist on the Shaker/Steamer Top and microwave for 2-3 minutes, until the broccoli is soft.
  3. Open the cup, add cream and twist on the Cross Blade and blend until you have a smooth soup-like consistency.

Notes

This recipe is for one bowl, or two cups, of soup. For more servings, just multiply each ingredient by the number of servings you want to create. For more than two bowl-sized servings, use the Blender attachment.

Tips

Fat Free version. Use fat-free plain yogurt or skim milk instead of cream.

Vegetarian version. Use vegetable broth instead of chicken broth.

Kids will eat it. If you heat 1/4 cup of cheese in with the broccoli, there is a very good chance your kids will gobble this up. You might want to play up the “cheese soup” part and play down the broccoli part.

Feb
7
0

Butternut Squash Soup

New Year, New Me, New You!

Lauren, your Magic Bullet Kitchen Magician here bringing you a HEALTHY, unreal soup made possible by none other than your Magic Bullet Blender, my friends.

Below is the recipe that goes along with the video. The Mayans were wrong so now you have NO excuse not to give it a shot! 😉

Ingredients

  • 1 (1.5 pound) butternut squash, peeled and seeded
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 scallions, chopped
  • 3 cups of chicken stock
  • salt and pepper to taste

Instructions

  1. Add butter and olive oil to a sauce pan on low-medium heat. Add onions and saute until translucent for about 5 – 7 minutes.
  2. Meanwhile, chop your peeled, seeded butternut squash into roughly 1″ cubes.
  3. Add scallions to pan with onions, season with salt and pepper, and saute until soft.
  4. Add butternut squash and chicken stock to sauce pan. Turn up to medium heat until simmering and cook for about 20 minutes until squash is soft.
  5. Remove pan from heat and carefully remove squash with slotted spoon to bowl.
  6. After allowing to cool, add squash to your Magic Bullet Blender Tall Cup and blend for 10 seconds or until smooth.
  7. Return blended squash to sauce pan.
  8. Continue steps 6-7 until all squash is blended.
  9. Give its a good mix and you are GOOD. TO. GO.
  10. Optional – garnish with some finely chopped scallions to add some color contrast 😉

Alrighty – PGA Merchandise Expo next week for life job. Kids gotta scoot.

As always, sending all my love and wishing you a very Happy New Year – from my big heart in Connecticut, to all of yours!

XO
@LDeMao

I’m an avid reader of Joanna Goddard’s blog, Cup of Jo, so when she posted about this recipe for the best Broccoli Soup, I had to give it a try.

Believe me, I was skeptical at first, but Joanna always recommends the best of the best.

And it did not disappoint.

Ingredients

  • 1 onion
  • 1 carrot
  • Olive oil
  • 2 cups chopped potatoes
  • Lots of broccoli florets
  • Cauliflower florets (optional)
  • Vegetable stock
  • Salt, pepper, cumin
  • Grated parmesan or cheddar (optional)

Directions

1. Sauté 1 chopped onion and 1 large carrot in butter and a bit of olive oil.

 2. Add peeled potatoes that are quartered or eighthed depending on size of potato, resulting in 2 cups of chopped potatoes. Add as much broccoli florets and cauliflower as you want.

3. Add good quality vegetable stock–I got mine from Whole Foods. Top up with water so all ingredients are submerged. Add salt, pepper and a touch of cumin.

4. Simmer for 20 minutes.

5. Then in small batches, with the broth, blend in your Magic Bullet.

 6.Add additional broth until it reaches your desired consistency.

7. Add some Parmesan cheese as a final garnish and enjoy!

There’s nothing that says fall/winter like something made with Butternut Squash.

Winter has come on quite quickly here in NYC, and to stave off my depression about having to wear boots and socks Every. Single. Day. I made this soup from Yummy Mummy Kitchen.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 large turnip, peeled and cubed
  • 1 apple, peeled and cubed
  • 1 shallot, peeled and cut into large slices
  • 2 garlic cloves, peeled
  • 2 sprigs fresh thyme
  • 1 quart vegetable stock
  • 1 teaspoon freshly grated nutmeg

Directions

1. Toss the butternut squash, turnip, apple and shallots in olive oil. Spread out on a baking dish and roast until tender and slightly brown. Around 400 degrees for about 35 minutes.

2. Transfer in small portions to your Magic Bullet and blend with a little bit of vegetable stock. Don’t forget the stock! That is, of course, unless you want more of an Autumn Butternut Squash Paste… and that’s cool, too. No judgments here.

3. Once you’ve blended your veggies, add them to a stockpot and continue to cook until it reaches your desired consistency.
It will cook down and become smooth (see below!) Then just pour it into a bowl, curl up in your socks, and forget that it’s dropping below freezing outside!

I’m in New York and I need some comfort food.

Enter soup. Red Bell Pepper & Tomato Soup, to be specific.

This recipe is so easy and quick and it makes a ton of soup so you can have it for dinner the next day when it will inevitably be cold and gray. Unless you don’t live on the East coast. In which case, I’m happy for you and you should eat soup anyway because this one is delicious.

I adapted this recipe from Poor Girl Eats Well and left out the chicken broth because I felt the soup was substantial enough and didn’t need anything else. But to each their own! You can add or take out what you will.

 

Ingredients

  • 2 large red bell peppers1 24 oz. can of whole, peeled tomatoes
  • 2 T olive oil
  • 2 large cloves of garlic, minced
  • 1 c chicken or vegetable broth (I left this out)
  • 1 c nonfat milk
  • Salt & pepper to taste

1.  Set your oven’s broiler to its lowest setting. Rinse the peppers well, making sure any labels have been removed. Place peppers on a cookie sheet lined with foil and broil for about 5-7 minutes on each side, until the pepper skin has turned dark brown and blistery.

2.  Remove from oven and place peppers into an airtight container, such as a bowl with a lid, or a plastic or paper bag. (I actually just wrapped the aluminum foil around them and let them steam that way.) Let the peppers rest in the container for 10 to 15 minutes to build up steam so the peel can be removed easily. Carefully peel off the skin, then cut the pepper in half. Remove the core and seeds, then cut the pepper into 1″ cubes and set aside.

3.  In a large saucepan, heat 2 tablespoons of olive oil and then add the garlic. Cook over medium heat until fragrant, but not browned. Add the roasted peppers and canned tomatoes and cook for about 7-8 minutes, until they start to stew down a bit. (I didn’t drain my tomatoes, but if you did, then it would make sense to add the chicken broth to thin the soup.)

4.  Carefully transfer the sautéed veggies to the Magic Bullet once cooled and add the broth & milk and a bit of salt & pepper. Puree until smooth. Add salt or pepper to taste. Return to the stove and cook on medium low heat for another 5 minutes or so.  Remove from heat.

Then I added a grilled cheese sandwich and called it a day!

Since this recipe makes such a hearty amount, someone else got to reap the benefits…

But there’s always a lot to share, so invite some friends over to enjoy with you!

You know those days when you’re in the mood for something light (like, say, a warm soup) but you’re also hungry and need something filling (like maybe a sandwich)? Well, why not pair the two together? After all, nothing’s better than a bowl of tomato soup and a side of grilled cheese. And lucky for you, we found the perfect pairing guide!

So what goes best with Potato and Bacon soup? Try a veggie roll-up. The soup is heavy, so a light and fresh sandwich-side is the perfect match. What about the classic chicken noodle? Pair it with a delicious BLT, or try a more modern twist with bacon and edamame wraps.

With beautiful pictures and delicious recipes, be sure to click here to find out what pairs best with your favorite soup. We’ll see you at lunch!

 

Aug
21
0

Pea and Basil Soup

Wait! Don’t click away! Don’t be afraid! Don’t run in fear of the word ‘pea’ or the dreaded combination of ‘pea’ and ‘soup’ in the *gasp* same! Sentence! Because I know what you’re thinking. You’re thinking you hate peas. You’re thinking peas are those nasty still-half-frozen-rewarmed-in-the-microwave slimy green balls your parents made you eat before you could have dessert. Those dreaded vegetables that exploded green taste into your mouth when you accidentally bit on one instead of just swallowing them whole. Believe me, I know. Or maybe you’re more like my boyfriend, who, despite the fact that he ate basically only meat and rice for twenty-five years of his life, and eschewed essentially all vegetables and fruits in existence for the majority of his life, still ate peas…because he liked them. I shudder just to think of it.

But wherever you stand on the great Pea Debacle of 2012, let me tell you this: you’ll like this soup. Really! I promise. It doesn’t even taste like peas. It tastes like.. springtime. And it looks like springtime, too, even though I took these pictures at night so they really don’t do the color justice. (Argh, artificial lighting!) So, do me a teeny favor. Grab a bag of frozen peas and a bunch of basil. Chances are you probably already have peas in your freezer, y’know, for those times when you need to ice your cuts and bruises. Lord knows that’s what I use them for most of the time. And make this soup. It takes so little time, and you’ll be so glad you did.

Pea and Basil Soup (this is actually adapted from a recipe posted on Gwenyth Paltrow’s blog, GOOP. It is one of a series of ‘detox’ recipes, but don’t let that scare you off either!)

Ingredients

  • 1 bag frozen peas (16 oz? or 10? However big a bag you get will work just fine)
  • 1/2 yellow onion, chopped. (We didn’t have any onion on hand last time we made this, so I just used the tops and bottoms of green onions from our garden. Use whatever kind of onionish-thing you like; shallots, red or yellow or white or green onions, leeks, no matter!)
  • 1 large handful basil, plus whatever other herbs you have on hand if you feel like it… (The more the merrier here! If you buy a bunch, use the whole thing! If you have it in your garden use as much as your plants can spare!)
  • 2 1/2 cups water
  • salt and pepper to taste
  • a few glugs of olive oil
  • lemon wedge for serving (optional, but highly recommended)

Procedure

*Before I begin, I want to emphasize that you will be blending hot foods. Whenever you are blending hot liquid, you really need to be careful, as pressure can build up and explode, sending scalding hot liquid all over you and your nice apron. Or white shirt. So, a few tips to remember: Never fill your blender or tall cup all the way full. Leave at least an inch to an inch and a half of room at the top. Pulse once, and then carefully unscrew the top to release pressure. Do this a couple of times before attempting to  blend for longer than a couple seconds, as most of the pressure will be released the first few times you open the cap. You can make this either in the tall cup or in the bigger blender attachment; with the bigger blender attachment it is easier to release pressure from the lid. If you use the tall cup just be gentle when you unscrew the crossblade.*

  1. Heat the olive oil in a saucepan over medium heat. Toss in your onions and let cook for a few minutes or until softened and translucent.
  2. Add in your peas (totally cool if they are still frozen!) and cook until they are, well, no longer frozen. pour in all your water and heat until boiling. Cook for about 5-10 minutes, just to make sure everything is steamy hot. Rip up your basil and toss it in there. Inhale. It smells good already.
  3. Carefully, and I mean SUPER carefully, ladle a few scoops of your soup into the Magic Bullet tall cup. Top with the crossblade and pulse once. Then CAREFULLY untwist the crossblade to release the pressure. Re-cap and repeat this two or three times, then you can blend it for a few seconds longer, until it is smooth and creamy.
  4. Pour into a bowl or another pot (I pour it into the bowls I’ll eventually serve it in, so as to save on dishes. Score!) and repeat 3-4 times with the remaining soup. Once all has been pureed, pour everything back into the pot, re-heat over medium heat and season with salt and pepper to taste.
  5. Ladle into bowls, squeeze a lemon wedge on top, eat with a loaf of crusty bread, and enjoy!
Dec
22
0

Split Pea Soup

Baby, it’s FINALLY cold outside.

 

What is goinn on – Lauren here, your Kitchen Magician, and when I started my car this morning prior to blow dry time, my hair froze. Truth be known, as opposed to the normal misery – I really didn’t mind it because up until now it’s been feeling like spring around here. Staring into my closet to get ready for the work in the morning was getting INCREDIBLY intense.. was feeling more and more like I was sitting at that table during the Russian Roulette scene of the hit film, ‘187’… As I would grab the hanger with the lightweight shirt I would cringe ….. Samuel L. Jackson yelling ‘SWEATER. DO IT’…. It was that bad..

 

Ah, alright – I apologize – time to get on track:

 

BOTTOM LINE – Jim Cantore is THE weatherman. I actually believe that he could control the weather if he wanted to. A higher power of sorts who is just super bad-to-the-bone and stands on the beach WHILE a hurricane slams him in the face with horizontal rain. YET he still holds it together.

 

And shoot it is finally the season for soup.

 

SPLIT PEA SOUP – Ready set go

 

MAGIC BULLET BLENDER PARTS

  • [1] Tall Cup
  • [1] Cross Blade

 

ADDITIONAL ITEMS

  • [1] large pot

 

INGREDIENTS

  • [1 pound] bag of dried, split green peas
  • [7 Cups] chicken stock
  • [2] carrots, cut in 1″ pieces
  • [1/2] white onion, cut in 1″ pieces
  • [1] clove of garlic, halved
  • [2] stalks of celery cut in 1″ pieces
  • [6] cherry tomatoes, halved
  • Salt to taste
  • Pepper to taste

*OPTIONAL: baked ham, diced – this is completely up to you. It is a GREAT place to use up leftover baked ham.

 

INSTRUCTIONS

  1. – Add carrots to Tall Cup and pulse until desired size   (I like small, but not too small)
  2. – Add onions and garlic in and pulse until desired size
  3. – Add celery in and repeat three-peat
  4. – Why would we change it up with the tomatoes? Do it again.
  5. – Into the large pot add: entire bag of peas, chicken stock, your pulsed veggies, salt to taste, pepper to taste, and if you choose – this is when your baked ham goes in as well!
  6. – Bring to boil and then simmer for one hour. Stir on occasion. Stir before serving.

 

 

Split pea soup – no added crazy amounts of sodium like in that canned garbage, only an HOUR of cooking time, and easy easy easy. A lot of times Debbie ‘the Demolisher’ would make this on Sundays while she was making some other ridiculous ‘Sunday Night Meal’ that was actually going to be eaten on that given day – pop that pea soup in the fridge and there’s a cheap weeknight meal.

 

Okey doke – much to do – time, lacking. Story of my life, and I’m sure it is the same for many of you… which is why I hope that all of you live and breathe via the Magic Bullet Blender like I do. Sparkle of hope – woop!

 

Until next time my little snowmen – Happiest Blending, Happiest Holidays, Be Safe & Stay Cool… Warm, but ‘hip’. You got it.

 

Xo Lauren