It’s no secret that my whole career has centered around a passion for real home cooking. Front line cooking often comes without choice, and can have restrictions; be it budget, diet, space or time. With a little practice, the task of home cooking can transform from a burden to a pleasure by changing the lens through which you see it.
Time after time I find solace in basic cooking tasks. I can be having a tough day, and just stand up to chop the onions and some peace will come over me.
I think it’s because cooking offers real tangible results in a brief period of time. In a world of such ongoing, never-ending challenges, cooking offers a promise, a result, and a satisfaction, often in under an hour!
For the last forty years, I’ve preached this practice through recipes and writing, trying to provide basic, delicious and doable recipes to the real home cooks out there—to those of us who have to cook.
Since our launch in 2016, Mad Hungry has sought to create tools that make home cooking easier, more fun, and more streamlined. Broken record that I am, I must remind you that EVERY tool is put to the test in our home kitchen for months before it comes to market. We don’t rely on a test kitchen or laboratory, but believe that the only true test of a useful tool is in a real life setting.
As you get ready for alfresco dining and entertaining this spring and summer, why not try to take some of your favorite store bought items, and make them at home! If you have purchased the Mad Mixer, then please try to use it on these recipes, especially if you’re used to the supermarket pre-made versions. If you have some success then let us know, because nothing is more satisfying than helping a cook in the kitchen!
All the best,
- 1 15-ounce can chickpeas, drained
- 3 tablespoons tahini
- 1 garlic clove, roughly chopped
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
Place all ingredients in the cup of the Mad Mixer, or in a bowl. Pulse to break up the ingredients, and then whir on high speed until smooth.
makes 1 large smoothie
- 1/3 cup small ice cubes
- ½ cup frozen blueberries
- 1 whole small banana (or half large)
- 1/3 cup plain yogurt
- 5 ounces coconut water
Place all ingredients in the cup of the Mad Mixer. Pulse to break up, and then whir on high speed until smooth.
makes 2 cups
- 1/4 cup white onion, finely chopped
- 2 Serrano chiles, minced (about 2 tablespoons)
- 3 tablespoons chopped cilantro
- 1 teaspoon salt
- 3 ripe Hass avocados
- 1 small tomato, chopped
1. In a large bowl, coarsely mix together the onion, chiles, 2 tablespoons of cilantro, and salt.
2. Crush the avocados into the onion mixture, leaving the mixture chunky.
3. Fold in the tomatoes. Sprinkle over remaining cilantro. Serve with tortilla chips or other toasty corn product.
- ¼ cup frozen or fresh berries
- 1 small shallot, roughly chopped
- ¼ cup white wine vinegar
- ½ cup olive oil
- salt and pepper
Place all ingredients in the cup of the Mad Mixer. Whir on high speed until blended. Use immediately or cover and store in refrigerator.