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!
email
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


Greetings Bulleteers!

I hope you’re all gearing up for a week of eating and drinking and merriment! I know I am!

 

The next 48 hours are going to be CRAZY as I frantically try to prepare for all the cooking I will be doing Wednesday and Thursday. Alas, time flies when you’re having fun (or extremely busy).

 

Anyway, today I thought I’d do a savory soup for you folks…

 

While it’s widely debated whether or not this soup originated in America or France, there is very little debate as to how DELICIOUS it is 😉

 

Additionally, this soup soup can be served hot OR cold, making it a year-round delight!

 

Here we go!

 

Viciously Delicious Vichyssoise (vish·ē·swäz′) – try saying that 5 times fast

 

Ingredients:

  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 tablespoons unsalted butter
  • 1 potato, peeled and sliced thin
  • 2 1/3 cups chicken stock
  • salt and pepper to taste
  • 1 1/8 cups heavy whipping cream
  • 2-3 scallions, chopped

 

 

Directions:

1. Sweat the leeks and chopped onion in butter until soft. Don’t let them brown. (What do I mean, “sweat”? Here’s a good link that explains the process and why it’s a beneficial step in your cooking: http://www.reluctantgourmet.com/sweat_vegetables.htm)

 

2. After about 8 minutes, add the potatoes and stock, salt and pepper. Bring to a boil and simmer gently for 30 minutes.

 

3. When done simmering, take your large Magic Bullet cup and cross blade, and puree the soup in batches. It should take no more than 2-3.

 

4. Let the pureed soup cool. Add in the heavy cream and stir vigorously to combine the flavors.

 

5. Add some chopped scallions.

 

6. Serve with some crusty bread, or chill for a few hours in the fridge if you want the cold version!

 

Let me know what you think!

 

See you all Wednesday!

 

Lizzie

Hey everyone!

Hope your week is getting off to a good start. I’m super stoked for Thanksgiving coming up around the corner, so for the next week and a half, I’ll be tossing some autumnal recipes up here. Hopefully they will inspire your holiday meal, or your next potluck!

 

Today, I’m going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor! Buckle up!


Curried Pumpkin Soup

 

Ingredients:

  • 1/2 tablespoon butter
  • 1/2 large onion, chopped
  • teaspoon curry powder
  • dash red pepper flakes
  • 1 Granny Smith apple, peeled and diced
  • 3/4 cup pumpkin puree
  • 1 can chicken broth (14oz)
  • 1/3 cup half-and-half or heavy cream

 

Directions:

Heat the butter in a medium saucepan. Add the onion and saute for a few minutes until softened. Stir in curry powder, red pepper flakes and apples. Cook for about 10 more minutes. Stir in pumpkin and chicken broth. Simmer for about 5 minutes then remove from heat.

 

Using your large Magic Bullet cup and cross blade, puree the soup. You will need to do this in two batches. Return this to the stove and simmer for a few minutes. Finally, stir in the half-and-half or cream just before serving.

 

Enjoy this with some crusty bread and some rich root vegetables to make it a meal!

 

See ya Wednesday!

Lizzie

Hi Everybody!

Just me Chef Scott again…

I recently spent 2 really great days with a couple that I know who just happen to be hard core vegetarians. Not that that’s a bad thing, as a matter of fact it’s a very good thing… I live a moderately veggie life myself… The health benefits are without measure, and I’m finding new delicious foods all the time. Veggie Foods with little or no animal involvement… I know! Sounds Crazy!

But this is Good Food! Filling! Delicious! Warm when you need it.

Here is a recipe from my friend Patti. She passes it to you through me, and my Bullet. I made a couple adjustments, mostly in size of portion… but a couple of additions as well. Many thanks to her… I hope she likes the … uh… souped up version!

I know you’ve seen other soup recipes for your Magic Bullet. I have as well, but I think thats what I like about this blog! Everything is such a great springboard for your own interpretation!

See, The Magic Bullet is kinda like the Honey Badger… and Honey Badger don’t Care!

And really, Soup is where this baby really shines! Enjoy!

You Need:

  • Tall Cup
  • Cross Blade

Ingredients:

  • 3          Medium/Small Carrots (washed Peeled and coarsely chopped)
  • 1          Small Sweet Potato (peeled and coarsely chopped)
  • 2 Cups Vegetable Broth
  • 1 Cup Water
  • 2 Cloves Garlic (peeled and smashed)
  • ½         Onion (I used red… any color will do)
  • 1 TBS Olive Oil
  • 1 TBS Brown Sugar
  • ¼ tsp ea. Salt and Pepper

Finish it with:

  • Greek Yogurt
  • Croutons
  • Fresh Basil
  1. Place the Carrots, Sweet Potato, and Garlic Gloves in a pot with the Vegetable Broth and Water. Bring to a fast boil and then reduce the heat to a simmer. Continue cooking til the liquid has reduced somewhat, and the veg is fork tender.
  2. While the vegetables are simmering, add the Olive Oil and Brown Sugar to a skillet. Over medium hi heat sauté the Onion until caramelized and very fragrant. Remove from heat and set aside.
  3. Working in batches, add half of the Carrots and Sweet Potatoes to the tall cup. Add half of the onion mixture. Add enough of the Broth to make it more or less liquid to your personal taste. Season with Salt and Pepper.
  4. Blend until smooth. Remove to a bowl and repeat step #3. Add to the previous batch, or serve in a separate bowl.
  5. Top with dollops of Greek Yogurt. Using a knife or the handle of a spoon, make squirrely patterns through the yogurt.
  6. Add Croutons and Basil… Serve…

Oh Yeah… Croutons…

Easy Easy!

You Need:

Bread (I use french or italian…)

Olive Oil

Garlic (bullet it!)

Salt and Pepper

  1. Cut bread into bite sized chunks. I like a Big Crouton… some folks like them smaller.
  2. Place bread in a large bowl. Drizzle with Olive Oil. Season with S&P and Add Garlic.
  3. Toss to coat
  4. Place on a baking sheet and bake at 350 for 7-10 minutes… until they are to your desired toastyness. <> Toast them in a skillet over medium heat, stirring semi frequently until uniformly golden brown.

I never really intended to BE a vegetarian. But I’ll tell ya… I had no idea what I was missing!

This Soup needs no accompaniment. As it was, I ate my soup and was so satisfied that I had to have a full on nap. Just like a really good hearty soup is supposed to be. Mmm… good Soup…

Till next time,

Sending my warmest regards…

Scott

It’s that time again! Happy Hump Day everyone!

Time for your mid-week recipe! This one has lots of color and inspired by eastern Europe. This dish is traditionally prepared with beef and beef broth, but I’m going to offer up a healthier vegetarian option, because as long as you’ve got beets, a borscht is a borscht, of course, of course!

What I’m introducing to you is a cold version of borscht that you singles can make in your Magic Bullet in just a few minutes.

So buckle up, folks, and get ready for this pink delight!

Veg-friendly Borscht

Ingredients:

  • 1.5 cups V8 or tomato juice
  • 1- 15oz.  can of beets
  • 3 small dill or sweet pickles
  • 3 tbsp ground onion
  • dash of Tabasco
  • 1 clove garlic
  • pinch of chopped fennel
  • dollop sour cream
  • 1-2 tbsp fresh parsley, dill or chives
  1. Add all of the above ingredients but the green herbs and sour cream to your large Bullet cup, and using your cross blade, blend for about ten seconds. Chill for about 2 hours.
  2. When ready to eat, pour into a bowl and top with a dollop of sour cream and green herbs. Should make about two servings.

Enjoy the rest of the week, folks! Until next time!

~Lizzie

Hey Everyone!

I hope you all had a fabulous weekend!

I spent most of the weekend close to home in Brooklyn, because security was heightened all over the city for obvious reasons. I’m looking forward to taking a trip to the 9/11 memorial that opened Sunday. I think it’s a really respectful homage to those beautiful buildings as well as those who lost their lives ten years ago.

Anyway, since I stayed close to home, I spent some time experimenting in the kitchen with my favorite vegetable. OK, maybe I shouldn’t pick favorites. I love most vegetables, but there’s something about red peppers that I absolutely love. It’s something about their sweetness, I could eat them raw all day. They make me want to dance in the street.

Since the weather is getting cooler, I’m making a lot more soups. Soups are my favorite thing to make in the autumn.

So, without further ado, here’s my

SNAPPY RED PEPPER SOUP

Ingredients:

  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 24 ounces of chicken broth
  • 1/2 cup heavy cream
  • black pepper

Directions:

1. Melt the butter in a large saucepan over medium heat. Saute the red bell pepper, onion and garlic in the saucepan until tender.

2. Pour in the chicken brother, reduce heat to low and simmer for 30 minutes, stirring occasionally.

3. In this time, the broth will mostly cook off, so once that’s done, transfer the mixture to your large Magic Bullet cup, throw on your cross blade, and blend until creamy.

4. Transfer this mixture back to your saucepan, and stir in the heavy cream and black pepper. It should take about 5 minutes to heat all the way through.

Serve with some crusty bread! It will be gone in seconds! I promise!

See you next time!

~Lizzie

Hey Bulleteers,

I hope you had a wonderful weekend! It was really rainy in the city this weekend, and when that happens, it seems like no one goes anywhere! I was definitely a homebody….which is good, because it helped me come up with some great new recipes, like this one I’m about to share with you!

Whenever it’s rainy, even in the summertime, I LOVE a good soup, and so to complete my series on recipes for watermelon, I’m including a chilled soup recipe that also includes our next ingredient. Can you guess what it is?

As you know, I love recipes that are a little bit sweet, and a little bit spicy. This one fulfills both of those requirements! We are using mostly sweet fruits and veggies, and then adding a serrano chile for a little spice. Serranos are about 5 times than your regular jalepeno pepper, but they have a distinct flavor that makes them a great way to spice up sweet dishes. Since we’re using tons of sweet ingredients, we’ll tone down the spice just a little bit.

So here we go, a little sweet, a little spicy, WATERMELON GAZPACHO!!

Ingredients:

  • 8 cups finely diced seedless watermelon
  • 1 medium cucumber, peeled, and finely diced (I leave the seeds, although you can remove them if you’d like…)
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 2 tablesponns extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 minced serrano chile
  • approx. 1/4 cup feta cheese to top

Everything but the feta in a large mixing bowl. Moving in batches, puree 6 total cups of the mixture in your Magic Bullet. You should be able to do this in 2-3 batches if you use your large cup and the cross blade. Transfer this to a new bowl, and then stir in the remaining diced mixture.

Serve this at room temperature, or chill in the refrigerator for a few hours.

When serving, top with a sprinkle of feta cheese.

Enjoy!!!

Stay tuned! Wednesday I’m going to introduce you to a delicious summery dressing!

Stay cookin’, good lookin’!

~Lizzie