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The Best Buckwheat Pancakes Recipe

03/25/2024 by Sally Cameron 2 Comments

Golden and delicious, buckwheat pancakes are an easy weekend breakfast and perfect for holiday breakfasts and brunches. They are not your usual pancake. With a name like buckwheat you'd think it's wheat, but it's naturally gluten-free. This pancake recipe works for everyone. This weekend make a batch of these hearty pancakes, or make them ahead and re-heat to save time.

A big stack or buttermilk buckwheat pancakes dripping with maple syrup.

Buckwheat might be a trending ingredient but it's been used for centuries. Think of Japanese buckwheat soba noodles, French buckwheat crepes, or Russian blini made with buckwheat flour. You can make fantastic buckwheat pancakes at home.

Buckwheat is a naturally gluten-free grain-like seed that's high in protein and fiber, like quinoa. It has a nutty, earthy taste and a rich brown color. Enjoy this delicious buckwheat pancake recipe piled with your favorite toppings.

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Why You'll Like This Recipe

Buckwheat pancakes taste more earthy with a nutty flavor.
Enjoy with a variety of toppings including maple syrup, honey, fruit syrups, and berries.
Make them ahead and warm them up to save time.
Make them with all buckwheat flour or a combination of buckwheat flour and gluten-free flour or regular flour.
Make totally gluten-free pancakes or regular buckwheat pancakes.

Why is it the best recipe? Because it's been tested over and over again and it works!If you'd rather have waffles, try these golden gluten-free waffles.

Recipe Ingredients

Ingredients for buckwheat pancakes in bowls ready to make batter.

Buckwheat flour: A terrific whole grain flour with protein and fiber, and naturally gluten-free. Find it in most grocery stores. There are different kinds of buckwheat flour. See note below in Chef's tip.
Flour: To blend with the buckwheat flour. Use either a gluten-free flours blend or all purpose flour, or whole wheat flour.
Leavening agents: Use both baking powder and baking soda. Check the dates on your packages to be sure they are fresh.
Eggs: Eggs are a binder and create structure, stability, and moisture in baking. Be sure they are clean and not cracked.
Oil: Melted coconut oil, MCT oil, or a healthy neutral oil (not vegetable oil).
Honey: To sweet things up a bit. Use regular honey or monk fruit honey to reduce sugar (which is what I use).
Vanilla: Vanilla extract works well but you can use vanilla paste. If you love vanilla like I do, try it.
Buttermilk: Because buttermilk is fermented it is acidic, and it activates the baking soda for lighter pancakes. For substitutions see below.

Please see the recipe card for measurements and extras and nutritional information.

Chef's tips on buckwheat flour: I used Bob's Red Mill Buckwheat Flour to develop the recipe. It's a dark buckwheat flour (dark in color) because it's ground with the seed hulls. It also works well in quick breads. You'll also find the light colored, finely ground "light" buckwheat flour which some people prefer for baking. For a lighter baked good you can also use part darker buckwheat flour with part regular flour. Don't be surprised when you open the bag that it looks like dirt. It's not!

Substitutions and Variations

Use all buckwheat flour, but the pancakes will be a little darker.
To increase the protein, add a little protein powder to the dry ingredients, but you may need to add just a little more buttermilk for the right consistency.
No buttermilk? Substitute 2 ½ cups whole milk adding 2 ½ tablespoons white vinegar or apple cider vinegar.
Low on buttermilk? Last batch I only had 2 cups of buttermilk so I added a ½ cup of low fat milk and it worked perfectly. But you must have the buttermilk as it activates the leavening agents (baking soda and baking powder).
For fluffier pancakes use an old trick; separate the egg whites (and use an extra one) from the egg yolks and whip the egg whites stiff, then fold them into the batter. For me, just my standard recipe is fine!

For an easy, make ahead breakfast, try these overnight oats with chia seeds. And for another terrific pancake recipe, try these blueberry lemon pancakes.

If you need gluten-free, they will probably work with an all purpose GF flour blend that includes xanthan gum like.

How to Make Buckwheat Pancakes

Use either a non-stick skillet or griddle, or a well seasoned cast iron skillet to make buckwheat flour pancakes.

Dry ingredients for pancakes in a glass mixing bowl. — **Step 1: Mix dry ingredients in a large bowl.**

Eggs and oil whisked together in a glass mixing bowl. — **Step 2: Mix eggs until smooth with oil, honey, vanilla.**

Pancake batter being mixed with a whisk. — **Step 3: Whisk in the buttermilk to complete the wet ingredients.**

Buckwheat pancake batter mixed in a glass bowl with a silver whisk. — **Step 4: Add the wet ingredients to the dry and blend the pancake batter.**

A pancake cooking in a non-stick pan, ready to flip with bubbles. — **Step 5: Heat the pan, brush with a tiny bit of extra oil. Using ¼ cup measure, drop batter into the pan and cook until small bubbles appear, 1 ¼ - 1 ½ minutes.**

A golden buckwheat pancake finished in the pan. — **Step 6: Flip pancakes and cook for a minute on the other side until golden brown. Serve or remove to a plate and keep warm for serving.**

Serving Suggestions

Enjoy buckwheat pancakes with these delicious toppings:

Try a drizzle of maple syrup or monk fruit maple syrup (sugar-free)
Honey
Melted butter or a pat of butter
Your favorite jam
Fruit syrup like this homemade fresh strawberry coulis.
And don't forget fresh berries or fresh fruit such as banana slices.

For side dishes, add crisp bacon and a seasonal fresh fruit salad made with whatever looks best at the store.

Recipe FAQs

What is the best way to store buckwheat pancakes?

When I make buckwheat pancakes ahead of time or have leftover pancakes, I store them two ways: layer them between small squares of parchment paper, stack them and wrap them in plastic film or an airtight container. Another way is lay them in a single layer on layers of parchment and wrap the whole tray.

What is the best way to reheat buckwheat pancakes?

Using the microwave works great for re-heating buckwheat pancakes. Unwrap them and arrange them on a plate. If you are re-heating a lot at once, heat them in a 350°F oven until hot.

What are the health benefits of buckwheat?

Buckwheat is a highly nutritious cereal-like grain (like quinoa) that is naturally gluten-free. The health benefits vary depending on if you are eating it as a whole grain, called buckwheat groats, or ground, as in buckwheat flour. In general, buckwheat has a high mineral and antioxidant content. It's also a good source of protein and fiber. It can be a healthier alternative to all purpose white flour.

More Breakfast Recipes

Here are breakfast recipe ideas to help everyone get the day off to a great start. And if you'd rather have smoothies, check out my smoothie recipe page for tasty ideas.

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If you make these buckwheat pancakes, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Blueberry Spinach Smoothie Recipe

01/26/2016 by Sally Cameron 4 Comments

If you haven't yet tried a blueberry spinach smoothie because it sounds too weird, this one might change your mind. It's a fantastic way to start your day with blueberries, spinach, and nut butter for healthy fat. Grab your blender and make one!

Blueberry green smoothie|AFoodCentricLife.com

Versatile Smoothies

There are many great things about smoothies. They are fast and easy to make, endlessly customizable, super healthy (with the right ingredients) and transportable to take with you on busy mornings. In fact, I've had one most every morning for more than 15 years. You could say I am hooked.

Oh, and this one? As I took the photo well after breakfast, I capped the jar and put it in the fridge. The next morning, I poured the jar into a blender and re-blended it and it was perfect. I am sure a really good shake would have sufficed, so they can even be made ahead if time is tight.

Superfood Blueberry Green Smoothie

I've used all superfoods to create one super way to start the day. The blue comes from blueberries and a blue-green micro algae called spirulina. More green power comes from big handfuls of baby spinach leaves.

To complete the smoothie, add protein (options at end), healthy fat from nut butter (almond, coconut, or cashew), and extra flavor from raw cacao powder and chocolate flavored liquid stevia drops.

Beautiful Blueberries

Nutrient-dense blueberries are packed with nutrition. Toss them into plain Greek yogurt, add to steel cut oats, or add them to smoothies. Blueberries are high in fiber, vitamins C and K and are thought to contain the highest levels of antioxidants of all commonly consumed fruits and vegetables.

Blueberries are thought to help reduce blood pressure, prevent heart disease and they are great brain food to boot. Talk about food as medicine, these little berries offer huge health benefits. But be sure to buy organic. Conventional blueberries have high levels of pesticides.

Blueberrie on a tray | AFoodCentricLife.com

Superfood Spirulina

Spirulina is considered one of the world's first superfoods. Its one of the most nutrient-rich, nutritionally complete foods on earth and offers a long list of health benefits. The fine, dark emerald green powder mixes easily into smoothies. That rich green color comes from chlorophyll, a natural detoxifier, helping our bodies get rid of toxins and other impurities. Spirulina also boost our immune system.

Just 1 teaspoon of spirulina provides 2 grams of complete protein (all essential amino acids) along with non-essential amino acids, and an amazing array of vitamins and minerals. I highly recommend you read more about the benefits here.

After researching brands, I buy Nutrex Hawaii. It's the only one of its kind to be cultured in a BioSecure Zone that is free of pesticides, herbicides, and GMOs on the big island of Hawaii. For pennies a day, you can add this amazing superfood to your diet. One note - if you are sensitive or allergic to iodine, skip the spirulina.

Baby Spinach

Adding baby spinach leaves to your morning smoothie is like an insurance policy to getting enough green veggies into your daily diet. The tender leaves blend smoothly into an emerald puree and it sounds crazy, but you don't taste the spinach.

Another nutrient powerhouse, spinach is rich in vitamins (K and A), minerals (Manganese and folate) and powerful little plant compounds called phytonutrients, shown to have anti-inflammatory and anti-cancer benefits. In particular, the high levels of vitamin K are great for our bone health.

The Rest of the Ingredients

Milks

Start with your milk of choice. Homemade almond milk and coconut milk are great bases. Homemade is so much better than from a store and no unwanted additives. See links for recipes.

Protein

Try a clean, unsweetened, plant-based, whey blend, or grass fed whey protein powder. Other protein options include Greek yogurt and many seeds such as hemp seeds.

Sweetness and Flavor

I add a few drops of chocolate flavored liquid stevia and a little raw cacao powder for a chocolatey flavor.

Superfood Blueberry Green Smoothie | AFoodCentricLife.com

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Easy Instant Pot Chicken Rice Soup Recipe

11/10/2012 by Sally Cameron 13 Comments

Packed with tender chicken, wholesome vegetables, and hearty rice, Instant Pot chicken rice soup is a terrific comfort food meal, ready in about 30 minutes. The magic of pressure cooking makes it perfect for chilly days and busy weeknights when you crave something warm and flavorful-fast. Once you try this nourishing homemade classic, you'll never reach for boxed or canned soup again. No Instant Pot? No problem! I've included easy stovetop directions so everyone can enjoy this delicious soup

This hearty chicken rice soup tastes like it simmered all day. Pair it with a crisp green salad and perhaps a gooey grilled cheese sandwich for a satisfying meal.

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Why You'll Like This Recipe

With a pressure cooker, it's fast and easy.
It's warming, healthy, and nourishing.
Leftovers freeze well (if there are any!).

A carrot cake muffin would be nice on the side, or maybe a piece of homemade cornbread.

Recipe Ingredients

Ingredients for chicken rice soup prepped in bowls.

Oil: Extra virgin olive oil or avocado oil.
Vegetables: Carrots, onion, and celery, the classic trio for making soup and many other recipes.
Garlic: For flavor and garlic is good for you. Use fresh cloves or the paste in a tube for speed.
Rice: Use either uncooked long grain white rice (I use jasmine rice) or long grain brown rice. Long grain rice is the best because it cooks up light and fluffy. Note - I have not yet tested wild rice or other types of rice. When I do I will add notes.
Broth: homemade flavorful chicken broth is best but a good frozen or boxed brand will do. Be sure to read the label for any unhealthy ingredients.
Chicken: Raw chicken, either bone-in chicken breast or bone-in chicken thighs. The bone adds flavor.
Herbs: Bay leaf and fresh thyme.
Optional garnishes: chopped dill, lemon wedges, fresh parsley.

See the recipe card for measurements.

Chef's tip: Double batch. Depending on the size of your pressure cooker, you can make a double batch. It will take a little longer. Just don't fill the pot about the maximum fill line and you'll be fine. Enjoy half and freeze half or feed a larger group.

Substitutions and Variations

Use turkey broth and a bone-in turkey thigh (1 pound).
Use dried herbs if fresh are not available. Dried thyme or a dried blend like Italian blend work fine. Use ⅓ - ½ the amount of fresh herbs.
Want a creamy chicken rice soup? When it's done, add a little heavy cream or full fat canned coconut milk to the pot.
Boneless skinless chicken breast will work too.

Instant Pot Recipe Instructions

Oil in the bottom of an Instant Pot heating. — **Step 1: Choose the sauté mode on the Instant Pot and set the cook time for 5 minutes.**

Carrot, onion, and celery in a pressure cooker for making soup. — **Step 2: When hot, add the olive oil, then the carrot, onion, and celery. At the end of the saute cycle, add the garlic and stir for 30 seconds.**

Ingredients ready to go for chicken soup in an Instant Pot. — **Step 3: Remove the skin and fat from the chicken breast and cut it in half crosswise, add to pot with uncooked rice, herbs, salt, pepper.**

Adding golden chicken broth to a pot for soup. — **Step 4: Pour in the broth, lock lid on, close top valve. Set to normal high pressure for 10 minutes.**

When the soup is done and the Instant Pot beeps, press the cancel button and allow 15 minutes of natural pressure release, then quick release any remaining pressure by turning the steam release valve to the left (open). Remove the lid away from your face, being careful of the hot steam.

Shredding chicken breast with forks in a glass pie plate. — **Step 5: Remove the chicken, shred the meat with two forks and discard the bones. Add the shredded chicken back into the soup. Soup is ready to serve.**

Stovetop Instructions

To make this on a stove top the directions are almost the same, it just takes longer.

Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

For another delicious soup with rice, try this turkey and wild rice soup. Make it with leftover turkey or chicken.

Serving Suggestions

Ladle into soup bowls and enjoy a homemade chicken rice soup that will become a permanent recipe in your soups file.

Garnish with fresh chopped parsley, fresh dill, and a squeeze of lemon juice or lime juice to add brightness. A simple side salad and maybe a gooey grilled cheese sandwich would be great together.

Instant Pot chicken rice soup freezes well in an airtight container and last 3 months in the freezer. Here's a handy chart on how long food safely stores and freezes.

A bowl of chicken rice soup with herbs in a white bowl.

Recipe FAQs

Should I cook the chicken before adding it to the soup

If the soup is already finished, then yes, the chicken should be cooked and shredded before adding to the soup. If you are cooking the chicken as part of the soup it goes in raw. Be sure to remove the skin and any extra fat so the soup is not greasy. For chicken breast, cut the piece in half crosswise so it cooks quickly. as thighs are smaller, they can go in whole.

Can I make chicken rice soup ahead of time

Chicken rice soup can be made ahead of time and refrigerated for up to 4 days in an airtight container or frozen for up to 3 months. Remember to label and date your containers.

What vegetables can I add to chicken rice soup

Onion, carrot, and celery are the standard base for soups(called mirepoix). For more vegetables try adding green peas, chopped green beans, even a little finely chopped fennel.

More Easy Instant Pot Recipes for Soup

Keep that Instant Pot or pressure cooker out and let's make some more soup! All of these are easy to make and freeze well for future meals. Perfect for cooler weather, try these soup recipes: navy bean with ham, creamy curry cauliflower soup, or lentil and vegetable soup.

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If you make Instant Pot chicken rice soup, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

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Homemade Hummus Without Tahini

07/16/2017 by Sally Cameron 3 Comments

Craving hummus but out of tahini? Make homemade hummus without tahini instead. It works beautifully, and if you avoid sesame for allergy reasons, I have a great substitute for you. This creamy Mediterranean-style hummus comes together in minutes in a food processor, with turmeric and za'atar for beautiful color and extra flavor. It's a fresh way to change up your usual hummus routine and satisfy that afternoon snack craving.

While there are plenty of hummus brands at the store, homemade hummus is easy to make with just a few pantry ingredients and a food processor. It's popular for good reason: hummus is nutritious, protein-packed, plant-based, and incredibly versatile for snacks and meals. For extra-creamy hummus, try my easy trick-simmering the chickpeas with a little baking soda to help loosen the skins before pureeing.

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Homemade Hummus Recipe No Tahini Highlights

Simple ingredients - Made with basic pantry staples and no tahini.
Stays fresh - Keeps well in the fridge for up to a week.
Healthy and versatile - Perfect as a nutritious snack or part of a mezze platter for a get-together appetizer spread.

Ingredients You'll Need

Garlic - Use fresh garlic cloves or garlic paste from a tube.
Chickpeas - Also called garbanzo beans, canned chickpeas make this recipe quick and easy. And save the aquafaba (bean liquid).
Baking soda - To simmer the chickpeas and remove the skins for extra-creamy hummus.
Sunbutter - Sunflower seed butter is a great tahini substitute and makes the hummus creamy and rich.
Olive oil - Use extra virgin olive oil, or try a lemon olive oil for even more citrus flavor.
Lemon - Adds fresh, tangy flavor and helps the hummus blend smoothly.
Spices - Ground cumin and coriander add warmth, while za'atar is optional but delicious.
Fresh herbs - Chopped parsley or cilantro make a fresh, colorful garnish.

Chef's Tip: What Is Za'atar? - Za'atar is a Mediterranean spice blend made with sumac, toasted sesame seeds, salt, cumin, and dried herbs such as thyme, oregano, and marjoram. It's wonderful sprinkled over chicken, fish, vegetables, and tomatoes, or mixed with olive oil for a simple dressing or spread. You may also see it spelled zahtar or zaatar.

Substitutions and Variations

For golden hummus - Add a little turmeric for warm color and earthy flavor. The lead photo is golden hummus with turmeric.
More tahini substitutes - Try cashew butter, or almond butter for a similar creamy texture (but the flavor will be a bit different).

Chef's Tip - Why the Baking Soda Works: Simmering canned chickpeas with a little baking soda for 15 to 20 minutes before blending changes the pH and helps break down the pectin in the chickpeas, softening them further and loosening the skins to discard. This trick gives you a smoother, creamier hummus with less graininess. After simmering, rinse under cold water and gently swish to release some of the skins before blending.

How to Make Homemade Hummus No Tahini

Step 1 - For extra creamy tahini start by simmering the chickpeas 15-20 minutes in enough water to cover adding ½ teaspoon of baking soda. Rinse the simmered beans to remove any soapy taste from the baking soda and shake the strainer to remove most of the skins.

Step 2 - With the food processor running, drop the garlic cloves in through the feed tube to chop fine, or use a microplane zester to turn it into a paste.

Step 3 - Stop processor and add all of the rest of the ingredients. Puree until creamy, taste, and adjust seasoning to your preference. If you need to thin it, add a tablespoon at a time of the saved aquafaba (the liquid from the can).

Serving Suggestions

Serve homemade hummus with pita wedges, pita chips, or an array of fresh raw veggies. Serve immediately or hold in the refrigerator for up to 5 days.

More Terrific Dip and Snack Recipes

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📖 Recipe

Best Ricotta Cheese Filling Recipe

11/04/2022 by Sally Cameron Leave a Comment

Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. Stuffed shells? Lasagna? Omelets? Pasta casserole? Stuffed spaghetti squash? Savory crepes? It's so good, and I've listed 10 ideas for using this cheesy goodness. Grab some ricotta and let's get going.

This was inspired by my popular stuffed shells recipe, but this filling recipe is made with spinach (versus kale). The amazing thing is you can use it in so many ways! Read on to find out how.

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Why You'll Like This Recipe

Really easy recipe.
It can be used in many ways, see below for 10 ideas.
Easy ingredients.

Recipe Ingredients

I tested this with both fresh and frozen spinach and found the frozen, chopped easier to use with better results because the fresh had a lot of stems. Frozen is also easy to keep around. I made the first batch in the food processor and it got too fluid. Ricotta cheese filling is best made by hand.

Spinach: get the frozen chopped spinach, bagged kind that is IQF (individually quick frozen). Don't get the little square blocks.
Ricotta: whole milk ricotta cheese is the rich and creamy best choice, but low fat will work. I buy the organic brands and think it's a better product, if it's available.
Onion: for the flavorful aromatic quality and moisture.
Garlic: for flavor! Fresh is best.
Oil: extra virgin olive oil.
Parmesan cheese: get the good stuff, Parmigiano-Reggiano. Find store-grated in the cheese department or get a small block and grate it yourself.
Herbs: fresh basil leaves (or fresh parsley), and dried Italian seasoning blend.
Eggs: as a binder.
Seasoning: Salt, ground black pepper and red pepper (optional).

See recipe card for quantities.

Substitutions and Variations

If eggs are a problem, here are two options to replace eggs: flax egg or arrowroot starch.
To make a flax egg, add 1 tablespoon of ground flaxseed to 3 tablespoons of water and stir. Allow it to stand for a few minutes until is looks sort of like a beaten egg. Mix into the ricotta.
Another option is mixing 2 tablespoons of arrowroot starch or cornstarch with 3 tablespoons of water and stirring until smooth. For more ideas on egg substitutes read this post.

Recipe Instructions

You can make ricotta filling a day ahead of a making a bigger recipe like stuffed shells or homemade lasagna.

Chopped spinach on cutting board. — **Step 1:** Cook frozen spinach according to package directions. Drain through a fine mesh strainer and press out as much moisture as possible with the back of a large spoon. Next, place spinach on layers of paper towels and press out any additional moisture until spinach is almost dry.

After the spinach is dry, chop it to refine the texture, then add to medium mixing bowl.

Cooking onions in cast iron pan. — **Step 2:** Cook onion in olive oil, add garlic and dried Italian seasoning and cook another minute.

Mixing filling in glass bowl. — **Step 3:** Add ricotta to the spinach, stir together, add the rest of the ingredients: cooked onion, eggs, Parmesan, basil, salt, ground black pepper, and red pepper. It is ready to use or refrigerate.

Chef's Tip: If your filling is not as thick as you were expecting, place all of it into a fine mesh strainer over a large bowl and allow any extra liquid to drain. You can cover and refrigerate it for a few hours or overnight. Also allow it to strain through cheese cloth until it is to your desired consistency.

Serving Suggestions

10 Ways to Use Ricotta Cheese Filling

Stuff jumbo pasta shells or manicotti, cover with 30-minute pasta tomato sauce and a little more Parmesan or Romano cheese then bake. Another sauce you can use is this meat sauce, my bison bolognese recipe for a rich and hearty winter dish.
Fill an omelet (it's delicious!).
Make a baked pasta casserole, tossing the ricotta filling with cooked penne or fusilli and cooked ground beef or turkey, topping with some grated mozzarella cheese and baking.
Use it as a ricotta filling for lasagna topped with marinara sauce.
Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
Make lasagna rolls. Cook lasagna noodles, trim a little of the length, put a few tablespoons on one end and roll up. Place in a casserole, top with sauce and cheese and bake.
Mix with spaghetti squash threads and stuff back into the squash for baking, covered with aluminum foil (vegetarian and meat options). Make it vegetarian, or add finely chopped sweet Italian sausage or browned ground meat of choice.
Ricotta toast. Make garlic toast in the oven with gluten-free bread or baguette slices, top with a few spoonfuls of the ricotta filling, and enjoy along side a big green salad or cut into bite-sized pieces for appetizers. For breakfast, top with poached or fried egg.
Make a white pizza spreading the filling over homemade pizza crust, topping with sliced tomatoes, and baking.
Make lemon ricotta pasta by adding fresh lemon zest to the filling and tossing it with your favorite hot cooked pasta noodle.

Finished ricotta cheese filling keeps up to 4 days in the refrigerator in an airtight container. This is not something I recommend freezing as the texture changes.

Chef's Tip: If you use this ricotta filling for manicotti or jumbo shells, you can pipe it in with a pastry bag fitted with a large open tip (not a star tip).

Recipe FAQs

How do you thicken ricotta filling?

There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch. Start with 2-3 teaspoons and allow it to stand for 15-20 minutes.

How do you make store bought ricotta taste better?

Ricotta is a mild tasting fresh cheese, so it readily takes on whatever flavors you want to add to it. Add fresh herbs, lemon juice and zest, olive oil, sauteed onions and garlic to make it savory, or honey for a sweetened ricotta spread. Try chopped sun dried tomatoes and olives. There are so many ways to make store bought ricotta more flavorful.

Do I have to add egg to ricotta filling?

No, you can use an egg substitute or for some recipes that may not need to binding capability of egg, skip it. Substitutes that help as a binder include making a flax egg, a little white chia seed, arrowroot starch mixed with water ( 1:1), or a commercial egg replacer product. Some egg substitutes have definitive flavor that may not work in all recipes, such as mashed banana or applesauce.

More Italian Recipe Ideas

Try a few of these recipes when you are in the mood for Italian-inspired recipes and flavors.

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📖 Recipe

Pumpkin Smoothie (Healthy & Easy)

09/22/2023 by Sally Cameron 8 Comments

Looking for a quick, healthy breakfast that tastes like pumpkin pie? This pumpkin smoothie is thick, creamy, and full of pumpkin spice flavor. Made with canned pumpkin purée and simple, wholesome ingredients, it blends up in minutes and can easily be boosted with protein for a filling start to your day.

A beautiful orange colored creamy pumpkin smoothie in a tall glass with a steel straw.

Fall means pumpkin everything, and this pumpkin smoothie is one of my favorites. And it's a healthy pumpkin smoothie - creamy, spiced, and just sweet enough. Made with canned pumpkin and simple ingredients, it blends up in minutes for a delicious fall breakfast or snack post-workout.

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Why You'll Love This Pumpkin Smoothie

Pumpkin pie flavor - Warm spices make it taste like dessert in a glass, but it's good for you.
Quick & nutritious - Blend it up in minutes.
Healthy & flexible - Dairy-free, gluten-free, and easy to customize with your favorite milk or add-ins.
Protein-ready - Boost it with protein powder or Greek yogurt for a filling pumpkin shake.

If you enjoy pumpkin, try making homemade pumpkin seed milk, an excellent source of plant-based protein, healthy fat, and minerals like potassium and magnesium.

Ingredients You'll Need

Ingredients for a pumpkin smoothie on a marble counter.

Milk - I use homemade almond milk, but any favorite brand works. For nut allergies, try oat milk, rice milk, or regular dairy milk. If your smoothie is too thick, add a splash of water.
Pumpkin - Use canned pumpkin purée (100% pumpkin), not pumpkin pie mix. It's easy to keep on hand and blends smoothly.
Flaxseed - Grind whole golden flaxseeds right before blending for the freshest flavor, or use pre-ground. They add healthy fat, protein, and fiber.
Sweetener - Options include pumpkin stevia drops, pure maple syrup, sugar-free maple syrup with monk fruit (my go-to), or honey.
Vanilla - A good quality vanilla extract or paste enhances the pumpkin spice flavor.
Spices - Cinnamon, nutmeg, allspice, ginger, or clove - or simply use pumpkin pie spice for a classic flavor profile.
Protein powder (optional) - Add 1-2 scoops of your favorite to make this a protein pumpkin smoothie. See my post on how to choose a protein powder for tips.

For fun, make your own pumpkin pie spice blend starting with cinnamon and adding ground ginger, ground clove, and nutmeg.

Chef's Tool Tip: Handheld grinders. Small handheld grinders are a handy kitchen tool. Use them for coffee beans, whole spices, nuts and seeds. I use one to grind my flaxseed each day and for whole black peppercorns.

Substitutions and Variations

Vary the milks, spices, and sweeteners and customize your healthy pumpkin pie smoothie.
Add a little canned coconut milk for added creaminess and healthy fat.
For another protein powder option, try this vegan pure pumpkin protein powder. It's really good.
Other protein substitutions include plain yogurt or plain Greek yogurt, vanilla yogurt or vanilla Greek yogurt. Greek yogurt has twice the protein (then skip the vanilla extract).
For more creaminess, add a little frozen banana.

A small glass bowl of whole golden flaxseed before grinding.

How to Make Pumpkin Smoothie

Golden ground flaxseed in a small hand-held grinder container. — Step 1: Assemble all ingredients, grind flaxseed first if using whole seeds. Whole flax seed will not breakdown in the blender.

Creamy orange pumpkin smoothie in a blender container. — Step 2: Add all ingredients to high-speed blender and blend until smooth.

Add a few ice cubes to smooth out your pumpkin smoothie if desired. If smoothies ever get to thick, add a little filtered water to thin down. Thicker smoothies fill you up longer, digest slower; thinner smoothies digest faster and you are not full as long.

Chef's Tip: Pumpkin Power
Pumpkin isn't just for pie - it's a nutrition powerhouse. The beta-carotene in its bright orange flesh converts to vitamin A, supporting healthy eyes, bones, teeth, and immune function. It's also rich in antioxidants and fiber (4 grams in just ½ cup). A pumpkin smoothie gives you all those benefits in a glass!

Golden orange pumpkin smoothie in a glass with cinnamon sprinkled on top.

Serving Suggestions

Pour into a tall glass and enjoy right away. A pumpkin smoothie makes a quick fall breakfast, a refreshing post-workout refuel, or even a mini version for kids as a healthy after-school snack.

Have leftover pumpkin purée? Transfer it to a glass airtight container and refrigerate for up to a week - perfect for making another round of smoothies.

Pumpkin pie smoothie on the counter with a mini pumpkin and jar of pumpkin puree.

Recipe FAQs

Can I use pumpkin pie filling instead of puree?

It's best to use pure pumpkin purée. Pumpkin pie filling has added sugar and spices, which makes it much sweeter and changes the texture. Pure pumpkin purée gives you control over sweetness and flavor. Check labels - the only ingredient should be pumpkin.

What spices should I add to a pumpkin smoothie?

Classic fall spices like cinnamon, nutmeg, ginger, and clove are perfect. You can also use pumpkin pie spice (a blend of all of these) for convenience.

Can I make pumpkin smoothies ahead of time?

Yes, but they're best fresh. Store in an airtight jar in the fridge for up to 24 hours. If it thickens, stir in a little water or re-blend with ice before drinking.

What sweeteners work best in a pumpkin smoothie?

Maple syrup, honey, or dates add natural sweetness. For low-sugar or keto options, try monk fruit syrup, liquid stevia (plain or pumpkin spice), or sugar-free maple syrup. Each one slightly changes the flavor, but maple pairs especially well with pumpkin.

Is a pumpkin smoothie healthy?

Yes. Pumpkin is low in calories, high in fiber, and rich in beta-carotene (vitamin A). When blended with milk or yogurt and optional protein powder, it makes a healthy, filling smoothie.

More Pumpkin Recipes

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📖 Recipe

Pumpkin Mousse (Easy No-Bake Dessert)

10/20/2023 by Sally Cameron Leave a Comment

Skip the crust, keep the flavor. This easy pumpkin mousse is light, fluffy, and full of warm pumpkin spice - like pumpkin pie in a glass. With no baking required, it's the perfect make-ahead dessert for Thanksgiving or any fall gathering.

A glass of creamy pumpkin mousse with a spoon and cinnamon.

I've made this creamy pumpkin mousse many times for family, friends, and even catering clients - it's always a hit. The best part? You can make it a day ahead, so dessert is done and off your holiday checklist early. Using canned pumpkin purée keeps it simple without sacrificing flavor, and the texture is divine.

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Why You'll Love Pumpkin Mousse

Perfect for fall & Thanksgiving - all the pumpkin pie flavor without the crust.
Light & airy texture - creamy, fluffy, and refreshing after a big meal.
No-bake pumpkin mouse - quick to prepare, no oven needed, easy to chill ahead.
Lighter than pie - fewer carbs, simple ingredients, same cozy flavor.
Make it ahead - Make it a day ahead to save time.

Love pumpkin? Toasted pumpkin seeds are easy to make in minutes and a great add to salads and soups for garnish. They are addictive!

Ingredients You'll Need

The light, fluffy pumpkin mousse makes a refreshing alternative to pumpkin pie. And unlike many recipes, there's no cream cheese or boxed pudding mix here - just simple, from-scratch ingredients for pure flavor.

Ingredients for pumpkin mousse in glass bowls.

Gelatin: Get the unflavored type.
Eggs: You only need the egg yolks. Save the egg whites for other recipes.
Sweetener: Sugar or monk fruit for low carb and special diets.
Pumpkin: Read the label and buy plain pumpkin puree, not pumpkin pie filling.
Spices: Cinnamon, ginger, nutmeg, and ground clove.
Cream: Heavy cream or heavy whipping cream: they are the same. Say no to that tub of fake food whipped topping! Homemade whipped cream is the best.
Vanilla: Get good vanilla extract or vanilla paste.

Please see the recipe card for measurements.

Chef's Tip: Dairy-Free Pumpkin Mousse
When I first created this recipe, good non-dairy whipping options didn't exist. Now there are several! Coconut cream and plant-based heavy cream alternatives can both work, as long as they whip up stiff like dairy cream. The texture might be a little different, but you'll still get that light, fluffy mousse and wonderful flavor.

Substitutions and Variations

Spices - Swap individual spices for a pre-made pumpkin pie spice blend.
Gelatin - Use silver gelatin leaves (170 bloom strength) in place of powdered gelatin.
Sweeteners - Replace sugar with monk fruit, stevia drops, or sugar-free maple syrup for a low-carb pumpkin mousse. Maple syrup or honey add natural sweetness.
Fun garnishes - Sprinkle crushed gingersnaps or graham crackers on top, or layer them in the bottom of your serving glasses before adding the mousse.

If you prefer a crust, try this gluten-free pumpkin tart. It has a press-in cookie-type crust versus a roll out pastry crust. It's wonderful and easy to make.

Chef's Tip: Setting Up a Double Boiler
Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof glass or stainless-steel bowl on top, making sure it fits snugly but doesn't touch the water. This gentle, indirect heat is perfect for cooking egg yolks (or melting chocolate) without scrambling or scorching.

How to Make Pumpkin Mousse

Softening gelatin with water in a stainless steel bowl. — **Step 1: Soften the powdered gelatin in cold water (called blooming) to make it usable.** See recipe card for using leaf gelatin.

Adding egg yolks and sugar to a bowl with gelatin. — **Step 2: Add egg yolks and sugar.**

Stainless steel bowl with yellow egg yolks and a whisk. — **Step 3: Whisk yolks and sugar until smooth (it's sticky and heavy).**

Cooking egg yolks with sugar to 165°F on stovetop. — **Step 4: Cook by whisking on the stovetop over a double boiler (note below) until it reaches 165°F.** **About 5 minutes.**

Cooling cooked egg yolks with a hand mixer in motion. — **Step 5: Cool the cooked mixture with an electric mixer; hand mixer or standing mixer, about 3 minutes.**

Beating canned pumpkin into the cooked egg yolks and sugar. — **Step 6: Beat in the pumpkin, spices and vanilla until smooth. Refrigerate until cold, about 1 hour.**

Whipping heavy cream in the bowl of a mixer. — **Step 7: Whip the cream on high speed until stiff peaks form.**

Beating together whipped cream and pumpkin mixture. — **Step 8: Add whipped heavy cream and chilled pumpkin mixture together. The pumpkin mousse is ready.**

Chef's Tip - Sweeten and Stiffen Your Whipped Cream:
If your whipping cream isn't holding peaks as firmly as you'd like, try this trick before folding in the pumpkin base. Add a tablespoon or two of sifted powdered sugar to stiffen, sweeten and stabilize the whipping cream. It works great. For a lower sugar option use powdered allulose. This also makes the mousse sturdy enough to pipe for a prettier presentation.

Creamy orange pumpkin mousse in a disposable piping bag with star tip.

If you like pumpkin, try this creamy polenta with pumpkin. It might sound like a crazy combination but it is terrific. Top with poached eggs for breakfast or browned sausage for dinner. Leftovers re-heat beautifully.

How to Pipe Pumpkin Mousse

Fit an 18" piping bag with a large plain or star tip.
Stand the bag in a tall container (like a blender container or vase) for support.
Fold the top of the bag down a few inches to make a collar. Spoon the pumpkin mousse into the bag.
Twist the top closed and secure with a rubber band. Refrigerate until ready to serve.
When serving, snip off the tip of the bag to expose the piping tip. Hold the bag with your dominant hand (I twist with my right), apply gentle pressure, and pipe the mousse into glasses or bowls.

Chef's Tip: Piping makes serving cleaner, faster, and so much prettier than spooning mousse into glasses. I squeeze with my right hand and guide the bag with my left (I'm right-handed).

Looking into a dessert glass of pumpkin mousse.

Serving Suggestions

Serve pumpkin mousse in a variety of ways.

In glasses - Pipe or spoon the mousse into stemmed glasses for a more elegant look, or use simple tumblers for a casual presentation.
In pastry shells - Fill cream puffs or mini pastry shells with pumpkin mousse for a fun bite-size dessert.
Make-ahead ease - Use a piping bag to portion the mousse ahead of time. Cover and chill until serving for a stress-free dessert.

Optional Garnishes

Whipped cream - A classic finishing touch.
Warm spices - Sprinkle with cinnamon or nutmeg for extra pumpkin pie flavor.
Cookie crunch - Crushed amaretti, gingersnaps, or graham crackers add texture.
Sweet drizzle - A ribbon of maple syrup (regular or sugar-free) makes it decadent.
White chocolate - Finely grated or zested white chocolate adds a pretty, elegant finish (like in the photos).
Parfait-style - If you want to get fancier, make it into a pumpkin mousse trifle by layering into glasses with the crushed cookies.

If you like a parfait, here is a yogurt and berry breakfast parfait good year round.

Chef's Tip: Piping Mousse (and More)
Disposable piping bags make storing and serving soft fillings a breeze. I recommend an 18" bag fitted with a large star tip (#823-#869). These are bigger than the ones you usually find in stores, but easy to order online or from a restaurant/pastry supply. I use them for mousse, the best deviled eggs, and even fancy mashed potatoes. Once you try it, you'll never go back to spooning.

A tray of 6 pumpkin mousse desserts ready to serve.

Recipe FAQs

Is pumpkin mousse the same as pumpkin pie?

Not quite. Pumpkin mousse has the same cozy flavor but a lighter, airy texture and no crust. Pumpkin pie is baked and more dense, while mousse is a no-bake dessert that's refreshing after a big meal.

Can I make pumpkin mousse ahead of time?

Yes! In fact, it's better when chilled. Make it a day ahead and store in an airtight container or a disposable piping bag fitted with a large tip. Refrigerate until serving, then pipe or spoon into glasses.

What spices are best in pumpkin mousse?

Classic fall spices like cinnamon, nutmeg, ginger, and clove work beautifully. You can also add cardamom or star anise for depth, or simply use pumpkin pie spice blend for convenience.

More Delicious Pumpkin Recipes

Looking for more pumpkin recipes? Try some of these delicious ideas.

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📖 Recipe

Easy Watermelon Basil Salad with Feta Cheese

08/18/2023 by Sally Cameron 1 Comment

Refreshing watermelon basil salad with feta cheese is the perfect summer salad. With the sweetness of the watermelon, tangy salty feta cheese, crisp cucumber, and fragrant basil the flavor combination is summer magic. Make it in minutes and serve chilled on a hot day tossed with a honey-lime vinaigrette at serving. This is the recipe that turned me from a watermelon liker to a watermelon lover. Give it a try.

Colorful watermelon salad with feta, shallots, basil, and cucumber.

With extra cut watermelon in the fridge, plus cucumber and basil in my garden, and cheese in the fridge, this watermelon salad recipe came together in minutes. If the combo sounds strange, it really works with sweet, tart, salty, tangy flavors. It's got it all. I think you'll enjoy this version of a watermelon feta basil salad recipe.

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Why You'll Like This Recipe

A perfect summer side dish.
The best part, no cooking!
Uses peak summer seasonal produce.
Super easy recipe, made in minutes.

For another easy, refreshing summer salad with simple ingredients, make this cucumber and mint salad.

Recipe Ingredients

Ingredients for a refreshing watermelon salad.

Watermelon: Get a mini ripe watermelon or store-cut watermelon. Seedless watermelon works best. If you get a bigger watermelon and have extra, make this Mexican watermelon juice. Delicious!
Cucumber: I prefer the small Persian cucumbers for their crisp texture and sweet taste but an English cucumber works too.
Aromatics: Either shallot or crisp red onion, and add some green onion if you like.
Cheese: Use either Greek feta cheese or goat cheese, crumbles or cubes.
Fresh Herbs: Fresh basil is my choice for this salad, for flavor and the beautiful green ribbons, but mint is terrific as is cilantro.
Lime juice: Gives the tart lime vinaigrette a little sweetness for balance.
Oil: Choose extra virgin olive oil, or for fun, use a lime olive oil or basil olive oil.
Honey: Just a little sweet to balance the tart lime juice, or try this no-sugar honey.

For measurements please see the recipe card. For help on how to cut watermelon, read this post and see the step-by-step photos. You'll also find information on how to choose a good watermelon.

Substitutions and Variations

Add diced avocado for it's buttery flavor and texture.
For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice, or lemon juice.
Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
Another terrific addition is brined black kalamata olives, either whole or sliced.
Add raw pine nuts for more crunch and a buttery tase.

To make a homemade balsamic glaze, see this recipe for balsamic reduction.

Recipe Instructions

If you have a container of pre-cut watermelon pieces, spread them out on a cutting board and cut the pieces into smaller pieces if the chunks are large. Something bite-sized is better. If you have a whole watermelon, start here.

Whisking golden colored vinaigrette in a glass measuring cup. — **Step 1: Whisk vinaigrette together in a small bowl; taste and adjustment with more salt or honey.**

Cutting watermelon slices into cubes. — **Step 2: Cut watermelon into bite-sized cubes with a sharp knife.**

Cucumbers on a black cutting board cut in different ways. — **Step 3: Chop cucumber into desired shape and size.**

How to cut feta cheese into cubes for salad. — **Step 4: Cut feta into small cubes.**

Bright green basil leaves on a black cutting board. — **Step 5: Roll basil leaves into a cylinder and slice crosswise into ribbons.**

Red watermelon cubes in a glass bowl. — **Step 6: Add watermelon cubes to a bowl.**

Watermelon salad ready to serve with cucumber, feta, basil, shallots. — **Step 7: Add melon, cucumber, and shallot to a bowl. Scatter the feta cheese over the top and mix gently. Add basil leaves and serving dressing on the side.**

Recipe Tips

Here are a few tips for making this watermelon basil salad.

If making ahead to save time, do your prep work and keep the ingredients separated, covered, and refrigerated. Assemble when ready to serve. For example, prep in the morning and toss to serve for dinner.
When prepping ahead, drain the watermelon before combining if needed. It might get juicy as it stands.
Serve dressing on the side, so any extra un-dressed salad is still good a day or two longer.

Serving Suggestions

Watermelon basil salad is a great summer side dish for just about anything such as grilled meats and grilled chicken, rotisserie chicken, burgers and summer bbq, and grilled vegetables. Fresh basil leaves or fresh mint leaves make lovely garnish.

Try the salad without the dressing and add if you wish. It's so good by itself, we don't usually use the dressing.

Chef's Tip on red onions: If you're using red onions in the recipe, a good trick to tame their pungency is to thinly slice them them soak them in cold water for 10-15 minutes, then drain, dry and use in your salad. Works great. If you have a strong shallot, do the same.

Recipe FAQs

What cheese goes well with watermelon?

A mild, salty Greek feta is a classic paring with sweet watermelon. The sweet and salty flavors really compliment each other. A mild goat cheese works equally as well. Add the cheese either cubed or crumbled to chunks of watermelon, add herbs, lime juice, maybe a little onion and you have a delightful watermelon salad.

How do you cut a watermelon salad?

For the freshest watermelon salad, start with a whole watermelon. Mini watermelons are easier to handle. Start by cutting a small piece off of one end, then stand the watermelon flat on the end for stability. Slice in half top to bottom with a big chef's knife or watermelon knife. From there, cut slices, trim off the rind, and cut a grid pattern in bite-sized pieces.

Can you eat watermelon and cheese?

Absolutely! Watermelon and cheese are a terrific combination because of the sweet and salty flavors, plus crisp and creamy textures (depending on the cheese). Feta cheese is popular and goat cheese can be used as well. Use this combination to make a watermelon feta salad, or serve cheese alongside slices of watermelon on a platter, scattered with fresh chopped herbs such a basil or mint.

More Refreshing Summer Recipes

Beat the heat and still love what you eat!

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If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Easy Sautéed Mixed Vegetables Recipe

08/19/2012 by Sally Cameron 5 Comments

This easy sautéed mixed vegetables recipe became a family favorite when clients asked for it three times in one week. It's a delicious side dish and a healthy recipe. It makes the most of abundant summer zucchini, corn and sweet peppers, plus I've added ideas to vary the vegetable mix by season. Fresh herbs give it even more flavor. Add this to your easy recipes file.

Colorful summer vegetables medley of corn, pepper, zucchini.

The combination of zucchini, sweet corn and sweet bell peppers really hit the spot for my clients. They could not get enough of it. No matter how much I cooked, they ate it all. If you have a hard time getting your family to eat vegetables, try mixed vegetables. It's a great way to make vegetables more interesting, plus it offers lots of colors, textures, and flavors.

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Ingredients

You need the following. See measurements on the recipe card.

Fresh corn
Zucchini (baby zucchini or small regular)
Red bell pepper
Orange bell pepper
Extra-virgin olive oil
Shallot minced, chopped fine (or use onion)
Garlic cloves, chopped fine
Fresh herbs
Salt
Black pepper (or red pepper)

Ingredient Tips and Swaps

I use fresh veggies, but if you can't get all fresh, use frozen to fill in the gaps.

Corn: if fresh is not available, buy organic frozen kernels
Zucchini: use the baby ones or small to medium zucchini
Shallot: use sweet onions or red onion
Optional fresh herbs: try parsley, oregano, tarragon or cilantro (coriander leaves)
Instead of shallot, swap in sweet onions
For bell peppers, use a yellow bell pepper or even green
No fresh garlic? Use a little garlic powder

Varying Seasonal Vegetables

I created this recipe in summer, but you can vary the recipe using different vegetables to work year round. The goal is to get healthy dinners on the table. Next time, try adding:

Cooked green peas
Small chopped broccoli florets
Cooked carrots chopped into small cubes
Cooked lima beans
Cooked french beans or green beans, chopped small (across)
Small bits of cooked squash or sweet potatoes

Fresh zucchini on a cutting board with shallots.

How to Cut up Zucchini

For the zucchini, I like to use the baby version when available but regular small zucchini works fine. If using baby zucchini, trim off the stem and cut whole ones on the diagonal.

Slice regular size zucchini lengthwise into quarters, then trim out the seedy centers and cut on the diagonal into about ½″ wide (1 ½ cm) pieces.

Slicing bell peppers. — Slice off the top, the slice down on side.

How To Cut Up a Bell Pepper

Cutting up vegetables like bell peppers is a challenge. Here's to handle them. Cut off the top and bottom. Stand the pepper up and cut a slice through the side to open it up. Remove the large seed core.

Chopping bell peppers into strips. — Open up the pepper, lay flat, and slice out the ribs. Cut into strips.

Lay the pepper flat and holding your knife parallel to the cutting board, trim out the ribs and seeds that are left. From here, cut the pepper into long thin slices. Lay them together, then cut across creating a perfect dice.

Chopping peppers into small pieces. — Chop the strips in small cubes or squares.

How to Cut Corn From the Cob

For the corn, remove the husk and silk, then drop into boiling salted water for three minutes. Remove the corn and drain on a kitchen towel. With a sharp knife, cut the cob in half to make it more manageable. Stand the cob on end, then cut the kernels from the cob into strips and set aside.

Slicing corn off of the cob. — Cut the cob in half, stand on end and slice off kernels.

Instructions

Once the prep work is done (which you can do ahead of time), this cooks up quickly for a healthy side dish. All of the vegetables get a quick sauté over medium heat with a little olive oil, some chopped shallot and garlic. Lastly, mix vegetables.

Fresh herbs make a nice finish but are optional. A nonstick skillet or large cast iron fry pan works fine. I like the vegetables cooked quickly so they are crisp tender, but cook them to your preference.

Finished vegetables in individual crocks.

How to Serve

This makes a great side dish for whole roast chicken, roast bone-in chicken breasts, grilled chicken or burgers. Just about anything.

And if your family will eat anything as long as it has Parmesan cheese on it, toss the mixed vegetables at the end with finely grated Parmesan or shower it over the top of the veggies.

Those cute little mini pots are called cocottes, from Le Creuset, available on Amazon in many colors. So fun to serve side dishes and individual portions in.

Leftovers

Leftovers are good the next day. Refrigerate in an airtight container. Scramble with eggs or fold into an omelet, or just warm them up again.

More Vegetable Recipes

If your family likes green beans, here are 12 ways to dress them up to keep things interesting. Ever tried roasting broccoli? Serve it here with lemon and Parmesan. If you have lots of zucchini, try grilling it.

📖 Recipe

Gluten-Free Hoisin Sauce

06/10/2023 by Sally Cameron 11 Comments

Finally, a gluten-free hoisin sauce you can make at home in minutes with no cooking required. Gluten-free hoisin sauce is the perfect balance of sweet, salty, savory and sour, a marvelous sauce widely used in Asian cuisine. Use hoisin as a dipping sauce, a glaze or sauce. You've got to try it! Think of it like Asian barbeque sauce. Homemade beats the bottles.

A jar of rich brown hoisin sauce in a jar with a silver whisk.

My question was is hoisin sauce gluten-free? Surprised at what store-bought hoisin sauces labels revealed, I created my own gluten-free hoisin sauce recipe. It's the best! All of the flavor and thick texture I wanted without any lower quality ingredients like caramel color, added colors, modified corn starch, or gluten. Good bye bottles!

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Why You'll Like This Recipe

Easy to make, no cooking required with mostly pantry ingredients.
Versatile complex sauce: use it on ribs, chicken, shrimp, scallops, burgers, and as stir-fry sauce.
Gluten-free use tamari, which is simply gluten-free soy sauce.

For another Asian-inspired sauce recipe, try this homemade gluten-free teriyaki sauce. Try gluten-free hoisin as a dipping sauce with these colorful vegetable spring rolls.

Recipe Ingredients

Ingredients for hoisin sauce in glass bowls, ready to be blended.

I've skipped an ingredient used in many traditional hoisin sauce recipes: fermented soybean paste. No miso paste or black bean paste. Why? I tested batches with it added and found they made a too salty sauce. While traditional, I liked it better without.

Gluten-free hoisin has amazing rich flavor and lower sodium without bean paste, sweetness from honey rather than plum puree (and a lot of extra sugar), and rich color from soy sauce and molasses versus caramel color.

Tamari: wheat-free soy sauce. Choose the 50% reduced for lowest sodium. This is the brand of tamari I buy. Not concerned about gluten? Use regular soy sauce (low sodium).
Nut butter: gives this sauce it's its rich, creamy, thick texture and adds flavor. Tahini (sesame seed butter) is my top choice as it is creamy and has a more neutral flavor than other nut butters. Swaps below.
Molasses: a thick, dark brown syrup made during the sugar-making process, adds warm sweetness and rich, deep color to homemade hoisin. Get the unsulphured style. Molasses is why brown sugar is brown. Don't use blackstrap molasses; it's too bitter.
Sesame Oil: sesame oil adds rich flavor, and be sure to use toasted sesame oil for it's stronger flavor and deeper color.
Honey: adds sweetness, use a mild liquid style honey.
Tamarind: tamarind is a fruit-like legume with a wonderful sweet-sour taste. It's optional but worth finding. I use Glory Bee organic tamarind pure e. It's pure and thick with no additives or seeds (like tamarind in block form). Find it at Whole Foods, ethnic markets and online. Tamarind is a staple in Indian, Mexican, African, Thai and Latin-American cuisines. It's sometimes labeled as tamarind paste.
Vinegar: use apple cider vinegar. It adds mild acidity and tang.
Chinese Five Spice: five spice is a marvelous, exotic spice blend. Often used are szechuan pepper or black pepper, cinnamon, clove, fennel, star anise or other warm spices. Blends vary. If you are a cinnamon fan, I bet you'll love Five Spice.
Garlic: using garlic powder is fine for gluten-free hoisin sauce (versus fresh garlic).

Please see recipe card for measurements.

Chef's Note: Hoisin sauce is from Cantonese cuisine, but it's use in Vietnamese, Japanese cuisines and other Asian-inspired dishes. If you've tried bottled Kikkoman hoisin sauce or Lee Kum Kee hoisin sauce, try this recipe for a homemade version.

Substitutions and Variations

Here are a few substitutions for my hoisin sauce recipe.

Swap nut butters: try creamy almond butter, cashew butter, or creamy peanut butter for the tahini. The flavors are a little different for each. I've made hoisin sauce with them all. Tahini is the most neutral tasting.
Swap unseasoned rice vinegar for the apple cider vinegar.
To reduce sugar or for vegans, sub this keto honey syrup for honey. It's terrific.
Another option is date syrup but I have not tested it.
Maple syrup is a substitute, but the flavor will be a little different.

Chef's Tip: five spice is a marvelous, exotic spice blend. Try it wherever you'd use cinnamon, and it's great with chocolate! Try five spice in my chocolate energy smoothie or this recipe for chocolate pudding (chocolate pots de creme).

Recipe Instructions

How to make hoisin sauce? It couldn't be any easier. Measure and blend.

Ingredients for sauce in a Pyrex glass measuring cup with a whisk for mixing.

Step 1: Add all to a jar and shake or whisk until smooth. A quick blend on low with a blender works too. No cooking required to thicken, as the tahini makes it thick and creamy. That's it!

Top down photo of deep brown hoisin in a jar after mixing.

Chef's Tip: What else can you do with tamarind puree? Use it in jams, chutney's, condiments (like my gluten-free hoisin sauce), glazes, barbecue sauce, dressings, drinks and stir-fry dishes. It's adds bright sweet-tart flavor, sort of like lemons and sweet dates (if that makes sense). It's an ingredient in worcestershire sauce, if you like that flavor. Really, it's delicious!

Serving Suggestions

Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.

ChIcken kabobs: Brush grilled chicken kabobs (above) with gluten-free hoisin sauce for beautiful color and fantastic flavor. Serve extra on the side as a dipping sauce.

Baby back ribs: Gluten-free hoisin sauce is terrific on this oven baby back ribs recipe.

Seared sea scallops with hoisin: Glaze seared jumbo sea scallops with hoisin or other seafood dishes like this easy sesame salmon.

Gluten-free hoisin gets very thick when refrigerated (because of the nut butter). To thin for more of a glaze, add a little water until you get the consistency you desire. It will also thin if you gently heat it over low heat in a small pan. I don't recommend microwaving.

Oven baby back ribs glazed with rich brown hoisin sauce in a cutting board.

Recipe FAQs

Is hoisin sauce gluten-free?

Hoisin sauce is only gluten-free if you are using tamari, which is wheat-free soy sauce. Tamari tastes the same as soy sauce, just gluten-free. Read labels to be sure.

Can teriyaki be substituted for hoisin?

Teriyaki sauce can be a good hoisin sauce alternative in some recipes. They have a similar consistency, but different flavors. Both are delicious. Salty, savory soy sauce (or tamari) is the common lead ingredient for both sauces, and both contain sugar or other sweetener.

Can you get gluten-free hoisin sauce?

Yes, but not always. If you find it you can buy bottled gluten-free hoisin sauce but homemade is far better and simple to make. Plus you control the ingredients such as sodium level and sugar levels, both of which are super high in commercial brands.

What is oyster sauce vs. hoisin sauce?

In the Asian family of popular sauces, the flavor of oyster sauce is somewhere between fish sauce and soy sauce, as it is made with oysters, as well as sugar, MSG, caramel color, and wheat. Both are thick sauces with a syrupy texture and deep brown color, and both are widely used in Asian cooking. It might be a little fishy tasting for some palates, more of an acquired taste. Hoisin sauce does not have fish sauce (although you can add it if desired).

More Delicious Sauce Recipes

And be sure to check out the sauces and dressing category for more easy tasty ideas!

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If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Fudgy Gluten-Free Chocolate Brownies

06/03/2023 by Sally Cameron Leave a Comment

These rich and fudgy gluten-free chocolate brownies are so easy to make you'll never go back to a boxed mix. Skip the cocoa powder and use melted chocolate, the secret to this brownie recipe. No one would ever know they are gluten-free. Dairy-free brownies option too. Let's fix that chocolate craving!

Sliced dark chocolate brownies in a square silver baking pan with one piece gone.

Here's a decadent treat that hits all of your chocolate loving buttons. Gluten-free chocolate brownies; not too fudgy, but just right. Many brownie recipes use dutch-processed cocoa powder or natural cocoa powder for making brownies, but melted chocolate was a brownie game-changer for me in this recipe. It was love at first bite.

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Why You'll Like This Recipe

Intense chocolate flavor, fudgy texture.
Simple ingredients.
The best gluten-free brownies and you'd never guess.
Serve them simple or fancy.

For another baked cake-like treat with chocolate chips, try this easy pumpkin brownies with chocolate chips. It's good year round.

Recipe Ingredients

Ingredients for gluten-free brownies on the counter in glass bowls.

Chocolate: This brownie recipe uses melted chocolate instead of cocoa powder. Buy dark chocolate, either bar chocolate, block chocolate, or these organic chocolate pieces called gems. It's lovely, clean chocolate for snacking and baking, great to have on hand.
Vanilla extract: Be sure to use good quality real vanilla extract. Here's my favorite vanilla.
Fat: Oil or butter? Both work. Use unsalted butter, and let it sit out at room temperature before baking. For a dairy-free option use melted coconut oil (but see below). Gluten-free brownies are rich and decadent both ways. In fact the coconut oil version might be even fudgier (if that is a word!).
Sweetener: Choose either light brown sugar or golden monk fruit blend for less sugar.
Eggs: Eggs provide structure, act as a binder and leavener in baking, plus provide richness and moisture in brownie batter. Use large eggs.
Flour: Use a gluten-free blend with xanthan gum for structure.
Arrowroot starch: An easily digested starch that binds ingredients in gluten-free baking together and keeps baked good a little lighter.
Baking powder: Works as a natural leavener for baking gluten-free brownies.

Please see the recipe card for exact measurements.

Substitutions and Variations

If you're coconut allergic, use avocado oil or a neutral oil like this. Another option is plant or vegan butter.
Sugar types: I tested gluten-free chocolate brownies with light brown sugar and coconut sugar. Another great option to reduce sugar is golden monk fruit blend.
For egg-free brownies, try substituting with flax eggs. For more ideas, read this article on egg substitutions. I have not tested gluten-free brownies using egg substitutes.
Enjoy coconut? Add shredded unsweetened coconut to the batter.
Want it even more chocolaty gluten-free brownies? Add dark chocolate chips.
Love nuts in your brownies? Fold in chopped walnuts or chopped pecans into the batter.

Looking for another chocolate treat for your family? Chocolate bark bites are fun to make and bite-sized too.

Chef's Tip: What's a double boiler? It's a bowl over a pot of simmering water. The bottom of the bowl should not touch the water. A double boiler creates gentle, indirect heat for melting sensitive things like chocolate. Read more here about using a double boiler. For microwave directions, see below.

Recipe Instructions

Before starting, be sure the butter and eggs are at room temperature. It makes a difference with baking.

Set up: Grease or spray an 8x8 light colored metal square pan and line with a piece of baking parchment that goes over the side by a few inches. This will help you get the brownies out of the pan more easily. Pre-heat the oven to 325°F.

Dry ingredients in a glass bowl for baking brownies. — **Step 1**: Whisk together dry ingredients.

Melting chocolate in a double boiler on the stovetop. — **Step 2:** Melt chocolate in a double boiler over low heat on the stovetop. Microwave melting instructions below.

Creaming butter and brown sugar in a glass bowl with a hand mixer. — **Step 3:** With an electric mixer in a medium bowl, beat the soft unsalted butter and brown sugar together until fluffy and smooth (called creaming), then add eggs, then the dry mixture.

Mixing chocolate brownie batter with an electric hand mixer in a glass bowl. — **Step 4:** Add the melted, cooled chocolate to the batter and beat until smooth. Add vanilla. When batter is smooth, it's ready to pour.

Brownie batter ready to pour into a light metal square baking pan for baking. — **Step 5:** Scrape brownie batter into the prepared pan lined with parchment using a flexible spatula and sprayed with non-stick and bake for approximately 30 minutes.

Baked brownies in the pan cooling for slicing.

Step 6: Remove brownies from the oven, cool a few minutes in the pan, the with the help of the parchment wings, lift the gluten-free brownies out of the pan to a cooling rack. Allow them to cool before slicing. Resist cutting them right out of the oven!

Chef's Note: To melt chocolate in the microwave, place the chocolate pieces or chopped chocolate in a clean, dry, glass bowl and microwave on 70% power for 1 minute. Stir with a flexible spatula or spoon, then continue melting chocolate in 15 second intervals, stirring between times, until chocolate is melted, smooth and glossy. Cool chocolate for 5 minutes, then stir in the vanilla and the melted butter or coconut oil until smooth.

Brownie Baking Tips

Choose the Right Pan

Metal pans: Bake the brownies in a light colored square baking pan. Light colored pans reflect the heat. Dark metal pans absorb and distribute heat more quickly than light colored pans, so the edges and bottom of the brownies will be more done than in a light metal pan.

If you use a darker metal pan, watch your timing as darker pans bake more quickly. The results might be a little different.

Slice gluten-free brownies on a cooling rack and one on a small plate for serving.

Use Baking Parchment

Use a piece of baking parchment paper cut to line the pan, allowing the edges to drape over the sides. This makes the brownies easier to get out of the pan after baking and cooling. It also protects the batter from the direct heat of the metal pan. I prefer parchment to aluminum foil.

A stack of gluten-free brownies on a small plate, the top one has a bite out.

Serving Suggestions

Just a simple brownie all by itself is perfect for a casual dessert or snack. To dress gluten-free brownies for a served dessert:

Add a scoop of vanilla ice cream
For fancy brownies, pour a little easy strawberry coulis over the top
Drizzle melted chocolate on top and sprinkle on goodies like chopped nuts, coconut, or sprinkles.
Add frosting!

Add a small scoop of vanilla ice cream to the top of brownies for a serving suggestion.

Recipe FAQs

Do brownies have gluten in them?

Standard brownie recipes using white all-purpose flour (wheat flour) contain gluten as wheat contains gluten. Using gluten-free flours, it's easy to make gluten-free brownies that are fantastic. No one would ever know they are gluten-free; they are just delicious. You don't need gluten for great brownies.

Can you freeze gluten free chocolate brownies?

Yes, you can freeze gluten-free brownies. Properly wrapped and airtight they will be good for a couple of months.

How long do gluten free brownies last in the fridge?

Gluten-free brownies last about 5 days in the refrigerator, but I doubt they will last that long before being eaten. I store mine on the counter top for a few days in an airtight container and they stay moist and wonderful.

Why don't my brownies have a crackly top?

It depends on whether you are baking with white flour or gluten-free flour, how much you beat the batter, and the fat to flour ratio. With regular flour, the more beating, the more crackly top. With GF flours it's different. There's no gluten to beat. You still get delicious, moist, rich brownies, but they don't get crackly on top.

More Fantastic Chocolate Recipes

Try these chocolate chip meringue forgotten cookies that you leave in the oven overnight.

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If you make these gluten-free chocolate brownies, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Ground Meat Taco Recipe

05/04/2023 by Sally Cameron 4 Comments

Looking for a quick and delicious ground meat taco recipe that's ready in about 15 minutes-without those sodium-heavy, preservative-filled seasoning packets? This easy recipe uses my homemade taco seasoning blend for fresh, bold flavor you can feel good about. It works with ground beef, turkey, chicken, or pork, and makes a versatile taco filling that's perfect for meal prep, freezes beautifully, and tastes amazing in tacos, burritos, or taco salads.

Savory spiced taco meat in a black cast iron skillet ready for tacos.

If you've been searching for the perfect ground meat taco recipe, this is it. It's a mainstay in our house for both lunch and dinner, and it works whether you're gluten-free, low-carb, or neither. Serve it up in soft tortillas, crisp taco shells, lettuce wraps, or over a bed of greens as a taco salad-the possibilities are endless.

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Ground Meat Taco Recipe Hghlights

Fast & easy - Ready in about 15 minutes, perfect for busy weeknights.
Family-pleasing - Customize with your favorite toppings for everyone at the table.
Versatile - Works for soft tacos, crisp tacos, lettuce wraps, or taco salads.
Meal prep-friendly - Make a double batch and freeze half for quick dinners.
Budget stretcher - Add a can of rinsed and drained black or pinto beans to stretch a pound of meat.
Low-carb option - Naturally low in carbs when served in lettuce wraps or over greens.

For another taco recipe try these spicy shrimp tacos.

Ingredients You'll Need

Simple ingredients for taco meat with ground beef.

Ground meat: choose either ground beef (80/20 ground beef or 15/85 ground beef). Another options is ground turkey (93%), ground bison, or ground dark chicken. The meat needs some fat for flavor, so a higher fat content is fine.
Onion: use either white, brown or yellow onion, for flavor and moisture.
Oil: olive oil, avocado oil, or a neutral oil like this, they all work. Don't use vegetable oil, it's really unhealthy for you. If you have it, toss it.
Garlic: use fresh cloves of garlic for the best flavor.
Taco meat seasoning: make a batch of my homemade taco meat seasoning recipe. The store-bought taco seasoning packets work, but they are super high in sodium and added preservatives. Homemade is way better and it's controllable. If you never done it, make your own homemade seasoning.
Tomato paste: tomato paste adds a rich, savory flavor to taco meat. Swaps below.

Please see the recipe card for quantities and all ingredients.

Ground meat is so versatile and economical. For another dish with ground meat, try these baked turkey meatballs or ground beef meatballs. Serving options and sauce ideas in the post.

Homemade taco seasoning blend in a glass jar.

Homemade Taco Meat Seasoning (optional)

You can use a taco seasoning packet but homemade taco seasoning is much better and you control the ingredients. Homemade is gluten-free, no mystery ingredients, and no cornstarch or crazy high sodium. Plus it's good with shrimp, chicken and other dishes too, not just tacos. It's got bold flavor with just a little heat. You need:

Dried oregano
Ancho chili powder
Ground cumin
Ground coriander
Smoked or regular paprika
Granulated garlic (sub garlic powder)
Chipotle chili powder (optional for heat, or sub cayenne pepper)
Ground black pepper

Please see recipe card for measurements.

For another terrific homemade spice blend, try this all-purpose dry rub. I use it on ribs, chicken, rotisserie, salmon, and shrimp.

Chef's Tip: When opening dried herbs and spices, be sure to date the jar. For the best flavor use within 6 months. For storage, place in a cool, dark place like a drawer or pantry, away from the heat of the stove and out of the light. Both degrade the flavors.

Substitutions and Variations

If you're out of tomato paste, use ketchup or tomato sauce. You may need a bit more, use the taste test.
Add mild green chiles, either a small can of green chilies or fresh finely chopped chili such as a mild Anaheim or a green bell pepper.
Add hot chilies for heat with jalapeno chilie or serrano chile, or use your favorite hot sauce.

How to Make Ground Taco Meat

Sautéing chopped onions in a cast iron skillet. — **Step 1 Over medium heat, sauté onions in oil until soft and lightly golden in a large skillet, 1-2 minutes, then add garlic and cook another 30 seconds.**

After cooking onions, ad spice mix and tomato paste. — **Step 2 Stir in the taco meat seasoning plus a tablespoon of water and cook 1 minute.**

Add tomato paste to the pan and stir into the spices and onion. — **Step 3 Add the tomato paste and stir. If needed add another tablespoon of water.**

Adding the ground beef to the skillet for taco meat. — **Step 4 Add ground meat and cook, breaking it up with a wooden spoon, cooking until meat is no longer pink inside. If meat seems a little dry at the end, stir in a tablespoon of water.**

Finished juicy taco meat, rich brown from spices and tomato paste.

Chef's Tip: Get your ground meat out of the refrigerator 45-60 minutes ahead of time if possible. It is safe to do so and the meat breaks up easier when cooking and cooks a little faster because it is softer and not so cold.

Ways to Enjoy Ground Taco Meat

What makes a good taco? It's personal preference. Serve taco meat in corn tortillas or cassava tortillas for soft tacos, or butter lettuce leaves for a low-carb or paleo approach.

For using taco meat burrito-style, use large size tortillas. Taco meat is super for burrito bowls and taco bowls too. Its versatile!

Taco Garnishes

For taco garnishes try:

Grated cheese (jack, cheddar, or a Mexican cheese)
Chopped cilantro
Chopped tomato
Chopped green onions
Thinly sliced cabbage or lettuce
Diced or sliced avocado
Homemade salsa verde
Sliced radishes
A dollop of sour cream
Pico de gallo
Pineapple-mango salsa

And don't forget a wedge of fresh lime juice to squeeze over the top.

Make taco meat ahead on a Sunday to use during the week. Leftover meat holds up to 4 days refrigerated and freezes great. Great for Taco Tuesday!

10 Minute Turkey Taco Filling | AFoodCentricLife.com

Recipe FAQs

Do I need to drain ground beef before adding taco seasoning?

It's better to not drain any rendered fat after cooking the ground beef, because fat carries flavor. It adds flavor and juiciness. A good fat level for ground beef for making tacos is 15% fat. There really isn't' any excess fat.

How much meat is in 1 taco?

Typically a taco provides approximately 2 ounces of cooked meat, along with optional garnishes such as grated cheese, finely sliced cabbage or lettuce, chopped tomatoes, and fresh cilantro.

Do you season taco meat before or after browning?

You can do it either way. Many recipes added the taco seasoning after cooking the meat. I add it before the meat, after cooking the onions in oil, to allow the spices to release their flavors and "bloom".

More Mexican-Inspired Recipes

For another great family recipe with ground meat try my bison bolognese meat sauce.

⭐️Did You Make This Recipe?

If you make this ground meat taco recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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Updated 5/27/2020

How to Make Sabayon

06/28/2018 by Sally Cameron 9 Comments

Sabayon, the luscious French take on the classic Italian zabaglione, is a light and ethereal dessert sauce made with Champagne, wine, or sparkling wine. Perfect for drizzling over fresh berries or other fruits, it adds a touch of elegance to any dessert. Never made it before? It's surprisingly simple! Let me show you how to whip up this delightful, dairy-free sauce called sabayon. It's one of my favorite recipes, and once you try it, it might become yours too. Alcohol-free option too.

A glass filled with fresh berries drizzled with sabayon dessert sauce and topped with mint.

Sabayon is a simple, luscious dessert sauce made with egg yolks, sugar (just a little) and sparkling wine. Make it in minutes and serve it warm right off the stove, layered into glasses or jars with the berries. It's heavenly!

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Why You'll Like This Recipe

Most people don't know what is and you'll surprise them.
It's delicious and easy.
Use a dry champagne or sparkling wine.
No-alcohol option included.
Make it ahead tip.

Recipe Ingredients

Eggs: All you need it the yolks.
Sugar: Superfine works great but regular sugar, or natural sugar work too. I've not yet tried this with monk fruit but will to reduce sugar.
Liquid: Dry sparkling wine or dry Champagne. See tip below.
Fruit: Use what is best at the store such as berries and when in season add cantaloupe, honeydew, pineapple, and other fruit.
Mint: Optional garnish but a nice touch.

Chef's tip: For making sabayon I buy the mini size airline bottles (6 ounces) versus opening a big bottle. You don't need expensive stuff for sabayon. The mini size is perfect for four servings of sabayon, or open two minis for eight servings. Plus the mini bottles are inexpensive and store easily in the pantry for a quick dessert.

A bowl of fluffy sabayon sauce with a whisk in process.

Chef's tip: What to do with extra egg whites? Make these easy chocolate chip meringue cookies called Forgotten Cookies!

How to Make Sabayon Sauce

Set up a double boiler on your stove by filling a large pan (about 4 quarts) a quarter full of water, then bring it to a simmer over medium heat. To make the sabayon, use a medium stainless-steel bowl that fits on top and partially inside the pan but does not touch the simmering water.

Off the heat, add the yolks and sugar to the bowl and whisk until they are thick, pale and smooth. You don't want grainy sabayon from un-dissolved sugar. Place the bowl atop the simmering water.

Next, whisk in the wine a little at a time. It comes together like magic, but its a bit of an arm workout. You can whisk in circles, alternating fast and slow to give your arm a break, but don't stop whisking.

When it's ready, you will feel it shift and thicken into a ribbon-like consistency that drips from the whisk and holds its shape briefly when drizzled back into the bowl.

A glass pitcher with sabayon pouring into a dessert glass filled with colorful fresh berries.

Tips for Success

Making sabayon is an arm workout. You need a large stainless steel whisk. Here are tips that make it easier:

When you whisk the sugar and egg yolks together the mixture will be heavy and sticky at first, but it lightens up and gets easier as you whisk.
To stabilize the bowl on top of the pan, wedge a small soft potholder between the edge of the bowl and pan. This way you can whisk without trying to hold a hot bowl.
After you whisk the sugar and yolks together off the stove, place the bowl on top of the pan and whisk until the sugar melts (you'll feel it's no longer gritty), then start adding your wine.

Serving Suggestions

I discovered that sabayon sauce holds up well made a little ahead of time, such as a few hours. Then you're not standing at the stove whisking away while your guests wait for dessert (but mine like to watch or help). The difference is the sauce will be chilled versus warm, but both are heavenly.

Serve with the best looking fresh fruit of the season. To speed getting dessert to the table, choose your glasses and fill them with the fruit beforehand and keep them refrigerated and ready to go for the sabayon when done.

If you love fresh fruit desserts, try this easy one-pan fresh cherry cake.

No-Alcohol Sabayon Option

I've made delicious sabayon without alcohol using ginger ale for a special event where wine was not allowed. It worked great.

The problem is commercial ginger ale is nothing but carbonated water, high fructose corn syrup, caramel color, preservatives and hardly any ginger. If you don't cook with wine, try to find a natural ginger ale and give that a try.

Another option is fruit juice but I've not tried it and and most fruit juices are very sweet so the overall sabayon might be too sweet.

Recipe FAQs

What type of wine should I use for sabayon?

I prefer making sabayon with champagne or sparkling wine to keep it light. Some recipes call for Marsala, and you can substitute with Prosecco, or even a dessert wine like Moscato.

Do I need a double boiler to make sabayon?

Yes, but you can easily set up your own, you don't need special pans. Use a bowl (I use stainless steel) set over a simmering pot of water as a substitute. The bowl you choose should fir slightly inside the pan without touching the simmering water. And slip a small hot pad between the bowl and the pot so you can whisk away, hands free.

Can sabayon be served cold?

Sabayon can be served warm right out of the pan, more room temperature, or chilled and cold.

Can sabayon be reheated?

Generally no. Once sabayon is made it's best to enjoy right after making or after no more than a few hours refrigerated. I've made it and whisked in a little heavy whipped cream to stabilize it for making ahead by a few hours with success.

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If you make sabayon, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you.

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sabayon with berries | afoodcentriclife.com

Sabayon (Dessert Sauce)

Sally Cameron

Lightly sweet and foamy, sabayon is easy to make and requires just three ingredients. Serve over fresh berries or mixed fruit. For mixed fruit add small chunks of melon, pineapple, kiwi or halved grapes. Make the Sabayon at the last minute and serve warm or make it ahead and serve chilled. If serving chilled, re-whisk before serving. This recipe doubles easily for 8 but will take a little longer (and more of an arm workout).

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine French

Servings

Calories 212 kcal

Equipment

▢
French whisk
▢
Medium stainless steel bowl

Ingredients

▢ 4 large egg yolks
▢ 4 tablespoons superfine sugar or regular sugar or sugar substitute
▢ ¾ cup dry sparkling wine or dry Champagne airline sized bottle, 6 ounces
▢ 4 cups fresh berries or mixed fruit
▢ mint sprigs optional garnish

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Instructions

Start by readying where the sabayon will be served. Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls.
Set up a double boiler using a 4 quart sauce pan and a medium size stainless steel bowl. The bowl should fit on top and partially into the pan. Fill sauce pan with about 3 inches of water. Be sure the the water does not touch the bottom of the bowl you are using. Bring to a simmer.
Off of the heat, whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water and wedge a small soft potholder between the pan edge and bowl for stabilization.
Whisk and fell that the sugar is melted and smooth before you start adding the liquid.
Whisking quickly, in a steady stream add the champagne. Continue whisking until the sauce becomes light and foamy and all of the wine is incorporated. It will thicken up and become and ethereal sauce. Keep whisking as needed until done.
Pour the sabayon over the readied fruit glasses and serve.

Notes

Sabayon holds up well made ahead. The difference is the sauce will be chilled versus slightly warm, but both are heavenly. After making the sabayon, refrigerate covered until ready to use, then re-whisk and use over fruit of choice. For more tips on making sabayon, please see the post.

Nutrition

Calories: 212kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 184mgSodium: 12mgPotassium: 134mgFiber: 4gSugar: 26gVitamin A: 316IUVitamin C: 4mgCalcium: 38mgIron: 1mg

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Fresh Green Beans Almondine Recipe

04/08/2023 by Sally Cameron 2 Comments

Turn simple green beans into an irresistible side dish with this fresh Green Beans Almondine recipe. It may sound fancy, but it's surprisingly easy to make! Tender green beans are topped with buttery, toasted almonds for the perfect mix of crunch and flavor. For the best texture, use haricots verts-the delicate French variety of green beans. Whether you make it ahead or whip it up in 30 minutes, this dish is a guaranteed crowd-pleaser.

Green beans almondine in a shallow oval bowl scattered with toasted almonds.

A classic French dish, green beans almondine is a lighter, more elegant alternative to rich holiday sides like green bean casserole. You may also see it spelled amandine or almandine, but no matter the name, it's a simple, flavorful way to serve green beans. This versatile side pairs beautifully with everything from ham and pork tenderloin to roast chicken and turkey, making it perfect for both everyday meals and special occasions

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Why You'll Like This Recipe

An easy side dish with simple ingredients.
Make the green beans and almonds ahead of time.
A nice swap for traditional green bean casserole.
Humble green beans taken to a new level. It's the best green bean recipe.

For a delicious for green bean recipe for falls holidays, try Thanksgiving green beans recipe.

Recipe Ingredients

Ingredients for green beans recipe in bowls on the counter.

Green beans: Buy the French ones called haricot vert. They are sometimes labeled as baby green beans, French green beans, or French beans. They are long, slender, and more flavorful and tender than standard green beans. Think string beans.
Almonds: Buy sliced, raw almonds.
Shallot: Shallots provide an earthy, aromatic flavor that's a little sweet.
Garlic: Adds great flavor and fragrance.
Butter: Use either unsalted butter, ghee or clarified butter, or plant butter for a vegan, no-dairy dish.
Olive oil: A little for sautéing the shallots and garlic, and adding healthy fat and flavor.
Coarse kosher salt: I don't usually put salt in this list, but you need a bunch for blanching the green beans. Here is what I use and keep boxes in my pantry.

Please see recipe card for measurements.

Substitutions and Variations

Can't find haricot verts? Regular green beans work too for green beans almondine.
No sliced almonds? Use slivered almonds.
Don't like almonds? Use walnuts, pine nuts, or pecans. Or try these toasted pepitas (pumpkin seeds).
Want a sweeter option? Swap the almonds with these candied maple pecans and sprinkle over the top (chop them a bit).
Add chopped fresh herbs like Italian parsley or chives. .

Recipe Instructions

Set Up:

Get a large pot of very salted water boiling to blanch green beans.
Set up an ice bath. Fill a medium bowl half full of ice cubes and add cold water.
Ready a plate or rimmed baking sheet with a clean kitchen towel or paper towels to drain the beans.

While the water is coming to a boil, make the toasted almonds.

Toast Almonds

These buttery toasted almonds really make the green beans almondine the best!

Melting butter in a stainless steel fry pan.

Starting to toast almonds in butter on the stove top.

Step 1: Melt unsalted butter in a large frying pan over medium heat.

Step 2: Add the almonds and toast for 3-4 minutes, stirring. Don't walk away as nuts burn quickly. If you need to turn your heat down, do so. You want toasted almonds, not burned ones.

Golden brown butter toasted almonds in the pan, finished.

Step 3: Finished browned butter toasted almonds ready to cool.

Step 4: Pour the almonds out of the hot pan onto a sheet pan or onto parchment paper and scatter a little salt over the top. Get them out of the hot pan so they do not over brown. Cool the almonds and keep them in the refrigerator in an airtight container. They keep for a month. Beware, they are deliciously addictive!

Blanching Green Beans

Blanching green beans is a simple technique everyone should know.

A small pot of boiling green beans on the stovetop.

Green beans chilling in an ice bath to retain color and stop the cooking process.

Step 1: If needed, snap the tops off any stems. Haricot vert usually come trimmed. Place green beans in the boiling, salted water (1 tablespoon of salt per quart of water) and cook for 4 minutes. After cooking, use tongs and immediately plunge the blanched green beans into the ice water bath. This stops the cooking process and the green beans retain their bright green color.
Step 2: When green beans are cold (just a couple minutes), move them to drain on a kitchen towel.

Sautéing shallot in olive oil in a fry pan.

Adding green beans to the shallots to heat up for serving.

Step 3: Heat the olive oil in a frying pan or large skillet over medium heat and add the shallots. Saute until soft and tender, cooking time about 3 minutes. Add garlic and cook another 1 minute, stirring.
Step 4: Add the green beans and turn to coat with flavor and warm up, about 5 minutes. Remove green beans to a shallow bowl or platter for serving and sprinkle (or toss) with the almonds.

Chef's Note: Blanching is a basic cooking method that par-cooks (or pre-cooks) vegetables to be finished at a later time. Blanching requires very salty boiling water; think of it like fast brining for vegetables. It locks in their flavor and sets color. You are not consuming all of the salt in the water, so don't worry. The water is drained off. Start with 1 tablespoon of kosher salt per quart of water. I use 5 tablespoons of coarse kosher sea salt for an almost-full 6 quart pot. It works!

A bowl of bright green beans with toasted buttered almonds.

Serving Suggestions

Green beans almondine is traditionally served warm, but it is surprisingly good served chilled like a salad in warmer weather.

At fall holidays, sprinkle with dried cranberries for a tart sweet and colorful finish. Crumbled crispy bacon is terrific too.

For another green bean side dish, try this green bean salad with tomatoes and corn for summer.

Use extra almonds to top other vegetables, toss into salads, top Greek yogurt or even add to steel cut oats for breakfast.

Recipe FAQs

What is the difference between Amandine and Almondine?

There's no difference, it's referring to the same kind of recipe, a culinary term meaning the food is garnished with almonds, usually toasted almonds, like green beans almondine.

What are the best green beans for green beans almondine?

The best green beans are called haricot vert, a French variety of green bean. They are long, slender, and more tender than common American varieties of green beans. They are popular and easily found in most produce departments.

What can I add to green beans to make them taste better?

First, be sure to salt your water heavily when cooking them (1 tablespoon per quart of water), as that adds flavor. Second, season them with salt and pepper or your favorite seasonings. Drizzle with olive, melted butter, toasted sesame oil, or a flavored finishing oil, even Balsamic glaze. Add garnishes like toasted almonds, crisp crumbled bacon, grated Parmesan cheese, toasted garlic butter breadcrumbs, just to give you a few ideas.

More Great Vegetable Side Dishes

For another easy and pretty green bean recipe try this one with pomegranate seeds.

⭐️Did You Make This Recipe?

If you make green beans almondine, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Roast Pork Tenderloin with Dijon Mustard Sauce

03/31/2023 by Sally Cameron 5 Comments

This roast pork tenderloin with Dijon mustard sauce is everything you want in a dinner recipe-tender, juicy, flavorful, and done in just 30 minutes. The pork roasts beautifully in the oven, while a creamy Dijon sauce adds tangy, savory flavor that pairs perfectly with the mild sweetness of the pork. Whether you're cooking a quick weeknight meal or hosting friends, this easy pork tenderloin recipe is a guaranteed crowd-pleaser.

Slices of roast pork tenderloin with a creamy mustard sauce on a white platter.

Pork tenderloin is one of my favorite cuts of meat - quick cooking, tender, and so versatile. It shines with sauces, especially Dijon mustard, my favorite (I keep 2-3 jars in my pantry). Dijon adds bold flavor and naturally thickens into a luscious sauce, turning this easy roast pork tenderloin into a 30-minute dinner that's both both easy and elegant.

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Why You'll Love Roast Pork Tenderloin

Ready in 30 minutes - Quick-cooking, perfect for weeknights or special occasions.
Tender and juicy - Seared on the stovetop, finished in the oven to perfection.
Luscious mustard sauce - With white wine, fresh herbs, and a touch of cream.

If you enjoy pork, try this beautiful, holiday-worthy pistachio crusted pork rib roast or this smoked pork tenderloin if you have a pellet grill or smoker.

Ingredients You'll Need

Ingredients for pork tenderloin with mustard sauce on a sheet tray.

Pork tenderloin - Sometimes labeled as pork fillet.
Oil - Olive oil, avocado oil, or a neutral oil all work well for searing.
Butter - Use unsalted butter for salt level control.
Heavy cream - Look for heavy cream or heavy whipping cream (the same). The higher fat content means a richer, silkier Dijon mustard sauce.
White wine - Essential for deglazing the pan and deepening flavor. Sauvignon Blanc or Chardonnay are ideal, but dry white vermouth is a handy alternative. Mini bottles are perfect for cooking so you don't have to open a full bottle.
Shallot - Mild, slightly sweet, and classic in French cooking. Shallots add both depth and texture to the creamy mustard sauce.
Dijon mustard - You'll need two kinds: creamy Dijon for body and flavor, and whole-grain Dijon for rustic texture and bite. I prefer the French brands.
Fresh herbs - Thyme pairs beautifully here, but rosemary also works. Use fresh when you can; dried thyme is a good fallback.

Please find the measurements in the recipe card. if you like to brine pork, use my pork brine recipe ahead of cooking.

Chef's Tip - Pork Tenderloin vs. Pork Loin (Roast)
Don't confuse pork tenderloin with pork loin. They come from different parts of the animal. Pork tenderloin is always boneless, very lean, and about 1 pound in size, while pork loin roasts are much larger (2-5 pounds), may be bone-in or boneless, and often have a fat cap. Pork loins are less expensive and take longer to cook, while pork tenderloin is pricier but cooks quickly and stays tender without needing that fat layer.

If you love tenderloin as a cut of meat, try this slow roasted beef tenderloin, also terrific for special occasions.

Substitutions and Variations

Wine substitutions - Skip the wine and swap in a good quality, low-sodium chicken broth or stock. You can also use apple cider vinegar diluted with water (half and half) or the same ratio with lemon juice. These options add acidity and brightness without alcohol. For more substitution ideas, see this guide to wine substitutes in cooking.
Mustard variations - Prefer a smoother, less textured Dijon cream sauce? Simply use all creamy Dijon mustard and skip the whole-grain. Use just under double the amount of creamy Dijon for balanced flavor.

How to Roast Pork Tenderloin

Start: Get the pork out of the refrigerator an hour ahead of time so it's closer to room temperature for better roasting. Pre-heat the oven to 375°F. Trim the pork tenderloin of silver skin (it looks like packaging tape) and excess fat with a sharp knife. Place a frying pan over medium to medium-high heat.

Searing pork tenderloin in a stainless steel fry pan.

Season pork with salt and pepper. Add a little oil to the pan, then add the pork. It should sizzle when it hits the pan. Sear on all sides until nicely brown.

Seared pork tenderloin going into the oven to finish on a sheet tray with parchment.

Place the pork on a rimmed baking sheet with parchment. Use a pastry brush to lightly add a little extra olive oil for moisture and shine. Place in the oven to roast, about 10 minutes, 140°F -145°F.

The tasty bits left in the fry pan after searing pork will make great pan sauce.

3. DO NOT WASH THE PAN, use it to make the sauce.

Chopped shallots sautéing in butter starting a pan sauce.

4. Over medium heat, add the butter to the still hot pan, then shallots. When the butter is melted, add shallots and thyme. Cook, stirring and scraping the bottom of the pan until soft, 1-2 minutes.

Deglazing a pan after searing pork to make a pan sauce with mustard cream.

Add wine to deglaze the pan, scraping up all of the tasty bits on the pan bottom. Cook most of the wine off.

A tasty pan sauce being created in a stainless steel fry pan for pork tenderloin.

Whisk together the cream and both mustards. Add to the pan, still stirring. The sauce will start to thicken quickly.

Thickened mustard cream sauce finishing in the pan, ready to serve.

7. Sauce is done when you can draw a line through it. When pork is done, remove to a cutting board, rest 5-10 minutes covered, then slice and serve with the sauce.

Roast pork sliced for serving on an oval platter with Dijon mustard sauce.

Chef's Tip on Cooking oil. What not to use? It's best avoid seed oils or vegetable oils. They are really not healthy because they are inflammatory, often refined with chemicals, plus most use GMO crops. I use olive oil for most of my cooking needs (yes olive oil is more safe and stable than many say). Coconut oil is good, where the flavor works. A terrific fat for higher heat cooking? Ghee, made from butter. It's a clarified pure fat (no water) and it is lactose and casein-free. And a favorite? This clean, healthy, neutral oil.

How to Serve

What do you eat with roast pork tenderloin? Just about anything! Here are my suggestions for serving:

Green beans: try simple green beans drizzled with Balsamic glaze, or green beans almondine.
Potatoes: try these easy Dutch potatoes with fresh herbs or whipped sweet potatoes.
One of our favorite veggies, this air fryer broccolini is a terrific, easy side dish that takes just minutes!
Asparagus: roast asparagus or even bright green creamy asparagus soup as a starter.
Roasted vegetables like these roasted carrots with thyme.

Of course a good salad is always welcome.

Recipe FAQs

How do you cook a pork tenderloin without drying it out?

This sear and finish in the oven technique is a great way to insure moist pork tenderloin. To not dry it out, don't over cook it. It's done when an instant-read digital thermometer reads 140°F - 145°F. Remember the temperature will rise while it is resting for a few minutes, covered with foil. And because pork tenderloin is lean, it's good to serve with a sauce for added moisture.

Should you pan sear pork tenderloin?

Pan searing pork tenderloin gives it a nice browned and tasty exterior. Finish in the oven for just a few minutes at 375°F. For a convection oven, about 10 minutes. A few minutes longer in a standard conventional oven.

How long does roast pork last in the refrigerator?

Leftover roast pork tenderloin keeps in the refrigerator for 3-4 days. Eat it cold or warm it up. I've even chopped up extra pieces and used it in tacos. Leftover Dijon sauce is very thick and even good cold. If you want to warm it up a bit, place a glass container with the sauce in a small pan with water over low heat for a few minutes. Re-whisk if it separates.

Is it necessary to sear pork tenderloin?

Searing pork tenderloin adds flavor and color, so it's a great method for starting a roast pork tenderloin, then finishing it in the oven for moist and tender pork.

More Recipes With Pork

Pork is a versatile, healthy, and delicious meat that can be cooked in many ways! Form ribs to roasts, try some of the pork recipes.

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Roasted Red Pepper Soup (sheet pan recipe)

02/19/2021 by Sally Cameron 4 Comments

Easy soups make for easy meals and this sheet pan roasted red pepper soup is both. Add a green salad and you've got a meal. All of your ingredients go on sheet pans and into the oven. To finish the soup, puree all of the roasted veggies in a blender with broth and add a little dairy or non-dairy milk for creaminess if desired. An added benefit, there is little mess to clean up.

roasted red pepper soup | afoodcentriclife.com

This simple soup is full of flavor (and a great way to get your veggies in).

It takes 5 large red bell peppers or about 3 pounds. Slice the peppers in quarters top to bottom, remove seeds and place cut side down on a parchment lined baking sheet pan.

To a shallow baking dish add 1 sliced onion and a few large, whole, peeled garlic cloves drizzled with a tablespoon of olive oil. Roast in a hot oven until the pepper skins are blackened and the onions and garlic are soft and browned.

roasted pepper in a blender | afoodcentriclife.com

Finishing the Soup

Roast your vegetables then add everything to a blender and puree with chicken broth or vegetable broth. For creaminess add either canned coconut milk or dairy milk (half and half or cream).

For another easy, creamy vegetable soup, try this cream of asparagus soup (coconut milk or heavy cream)

roated red pepper soup | afoodcentriclife.com

Roasting and Spice Notes

Sheet pans are a super handy kitchen tool. They come in full, half, quarter and even eighth size. When you sheet pans, buy rimmed heavy duty ones as they are less likely to warp in the oven. If you are concerned with aluminum in your diet from foil and sheet pans, cover them with parchment paper to protect your food and speed clean up. If you don't have a rimmed baking sheet use a large cookie sheet. Don't put the peppers in a casserole dish because they need the high heat exposure of a flat or almost flat baking sheet to roast the skins.

For spices I prefer smoked paprika but regular is fine too. For more smoky spice add a little spicy ground chipotle powder when pureeing. Another way to add heat is with sharp paprika. For more Southwestern flavors add cumin, coriander or ancho chili powder.

roasted red pepper soup | afoodcenticlife.com

If you love bell peppers, try these Turkey Quinoa Stuffed Peppers! And for another marvelous creamy soup, be sure to make this easy cream of asparagus soup. Make it dairy-free or not.

Low Histamine Notes

For histamine friendly soup use homemade low histamine chicken broth. I make mine in an Instant Pot or electric pressure cooker. Find the recipe here. Another option is homemade vegetable broth. Also made in the pressure cooker, it beats anything off the store shelf. If coconut milk doesn't work for you, try another non-dairy milk or use more broth as needed. In the photos I garnished with toasted pumpkin seeds. If your sensitive skip them and use herbs. Cilantro or Italian parsley are nice.

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Homemade Coconut Milk (from Canned in 1 Minute)

02/15/2023 by Sally Cameron 24 Comments

Making coconut milk at home is quick, affordable, and healthier than most store-bought options. With just a can of coconut milk and water, you can whip up fresh homemade coconut milk in minutes-no additives, gums, or preservatives. The result is creamy, versatile, and perfect for everything from smoothies and coffee to soups and curries.

A glass and bottle of coconut milk on a marble counter.

If you're sensitive to dairy, coconut milk is a delicious plant-based alternative (as long as you don't have a coconut allergy). It's creamy, versatile, and easy to make at home with just a can of coconut milk from your pantry. In less than a minute, you'll have fresh coconut milk that's more economical-and often better tasting-than store-bought, without any additives.

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Why You'll Love Homemade Coconut Milk

Just 2 ingredients, 1 minute - No complicated steps or special equipment.
Pantry-friendly - Canned coconut milk stores easily until you need it.
No mess - Unlike nut milks or dried coconut versions, there's no soaking, straining, or cheesecloth required.
Versatile - Perfect for smoothies, coffee, curries, soups, or baking.
Budget-friendly - Making your own is far more economical than buying cartons.

For other recipes using canned coconut milk, try this coconut shrimp curry, or this creamy cauliflower soup.

Ingredients You'll Need

Coconut milk - Use organic, unsweetened, full-fat canned coconut milk. It keeps well in the pantry and gives the creamiest, richest results.
Water - Use filtered water instead of tap for the cleanest flavor and healthiest homemade coconut milk.

Please see the recipe card for measurements.

For another terrific easy plant-based milk you can make in a minute, make this hemp milk recipe.

Chef's Tip: What is Coconut Milk and Why Make It?
Coconut milk is made by blending the white flesh of mature brown coconuts with water. Canned coconut milk is usually much richer than the carton versions sold in stores. By diluting it at home, you can control the fat level and thickness-making it light like almond milk for everyday use or creamier for cooking. If you're concerned about saturated fat, read this article for more information on the fat content of coconut milk.

Substitutions and Variations

Vanilla Coconut Milk - Add a splash of vanilla extract or vanilla paste. Paste gives you those pretty flecks of vanilla bean.
Sweetened - Stir in monk fruit syrup for natural sweetness without sugar. Honey adds flavor but works, or try brown rice syrup or maple syrup. Powdered or granulated monk fruit also blend in easily.
Chocolate Coconut Milk - Whisk in unsweetened cocoa powder. Start with 1 tablespoon and adjust to taste for a chocolatey treat.

How to Make Coconut Milk

Put the water and the canned coconut milk into a large container and shake well or stir. It takes 1 minute!

If the coconut milk is solidified, add it to a high-speed blender with a tight fitting lid, add water and blend for a few seconds until smooth. That's all there is to making fresh homemade coconut milk.

If you dilute according to my ratios you will have a quart (liter) or 4 cups of coconut milk. For creamy coconut milk, use less water. See the health benefits section for more ratios of water to coconut milk and variable fat grams.

Breakfast setting with granola, berries, coffee and pitcher of milk.

Coconut Milk from Coconut Milk Powder

Coconut milk powder is another option if you want a shelf-stable choice. Most brands provide about 3-4 grams of fat per cup once mixed with water, and you can easily adjust the ratio for creamier or lighter milk. It's handy for smoothies-just add water and powder straight to the blender. The only issue is additives.

Chef's note: Coconut milk powders usually contain tapioca maltodextrin as a thickener and stabilizer. It's gluten-free but processed and high on the glycemic index, so it may spike blood sugar. For that reason, I prefer using canned coconut milk when possible, but powder can be convenient in a pinch. For more information on tapioca maltodextrin.

Almond Milk Versus Coconut Milk

Feature	Almond Milk (unsweetened)	Homemade Coconut Milk (diluted from canned)
Calories	~30–40 per cup	~50–100 per cup (depends on dilution)
Fat	2–3 g (mostly unsaturated)	5–10 g (mostly saturated)
Protein	1–2 g	0–1 g
Flavor	Mild, nutty	Creamy, coconut-forward
Best Uses	Smoothies, cereal, coffee	Curries, soups, sauces, dairy-free baking

Customizing Coconut Milk: One advantage of making your own coconut milk from canned is that you can adjust the fat level. For example:

Mix 1 (13.5 oz) can with 64 oz water → ~10 g fat per cup.
Mix 1 (13.5 oz) can with 128 oz water → ~5 g fat per cup (similar to store brands like Silk or So, but without additives).

This way, you can make coconut milk as light as almond milk for daily use, or richer for cooking. Here's my almond milk recipe. It is unstrained, rich, and creamy compared to store brands.

Chef's Tip: Watch for Additives in Coconut Milk
Many store-bought coconut milks (canned and boxed) contain stabilizers and thickeners like carrageenan (from red algae) or guar gum (from guar beans) to improve texture. While safe for most, they can cause digestive upset for some. Making coconut milk at home means you skip the additives and control exactly what goes in. I use Native Forest "Simple" without gums.

Homemade granola with berries and coconut milk pouring.

How to Enjoy Homemade Coconut Milk

Smoothies - Swap it for nut milks or cow's milk for a creamy, dairy-free smoothie base.
Coffee or tea - Use as a creamer; make it thicker by diluting with less water.
Breakfast bowls - Pour over oatmeal, porridge, or homemade granola with berries.
Soups - Stir into pureed soups like this creamy fennel soup recipe.
Chia oats - Use in place of almond milk for chia pudding with coconut milk.

Any dairy swap - Works almost anywhere you'd use milk-served warm or chilled.

Storage

Homemade coconut milk usually lasts about 3-4 days in the refrigerator in a sealed container. A couple of tips to stretch quality: Shake or stir before using - it can separate as it sits. Glass jar over plastic - helps it keep fresher. Sniff & taste test - if it smells sour or develops a tang, it's gone.

Homemade coconut milk lasts about 4 days in the refrigerator in an airtight container or glass jar. Shake before using if needed.

If it smells sours or off, curdles, turns grayish or gets cloudy, toss it and make fresh. Do not store at room temperature.

Coconut Milk FAQs

Is it cheaper to make your own coconut milk?

Yes-homemade coconut milk is usually a few cents cheaper per serving. More importantly, canned coconut milk is shelf-stable, so you'll always have it in the pantry without extra trips to the store. Coconut milk powder is another option if you want convenience.

Is homemade coconut milk better than store bought?

Homemade coconut milk gives you full control: no additives, no gums, and you can adjust the thickness by diluting more or less. Choose organic canned coconut milk without additives for the cleanest base-this is the brand I buy.

Can you make coconut milk from coconut flakes?

Yes, but it takes more work. You'll need to soak shredded or flaked coconut in hot water, puree it thoroughly, and strain it. You'll also need to decide what to do with the leftover pulp. Using canned coconut milk is faster and easier.

Can you freeze coconut milk?

Yes. Freeze in airtight containers or ice cube trays for up to 2 months. Thaw overnight in the fridge and whisk or blend to restore creaminess.

More Recipes for Non-Dairy Milks

For more smoothie recipes to use coconut milk in, get ideas on this page. Its delicious in this sheet pan roasted pepper soup too.

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If you make your own coconut milk, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

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Quick Homemade Coconut Milk

Sally Cameron

For quick and creamy coconut milk, dilute organic canned coconut milk with water. Simply mix, cover and refrigerate. You can dilute more or less for your needs. Yield: 1 quart/1 liter. For dilution options please see recipe notes at end.

4.43 from 7 votes

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Prep Time 2

Cook Time 0

Total Time 2

Course Beverage

Cuisine American

Servings 8-ounce servings

Calories 220 kcal

Ingredients

▢ 13.5 ounce can organic coconut milk
▢ 20 ounces filtered water 2 ½ cups

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Instructions

Shake the canned coconut milk well (if needed) and pour canned milk into a tall container or large mixing cup, add filtered water and stir well. If needed, add to a blender and briefly blend on low to smooth it out. Taste for your preference and add more water if desired.

Notes

If you have a sensitive digestive system, read labels and choose a no-additive brand. It should just be coconut milk.

To reduce the fat, dilute the milk further or try using light coconut milk.

Variations:

Vanilla flavored: For vanilla coconut milk, add a little vanilla extract or vanilla paste. Using vanilla paste gives you flecks of vanilla bean.
Sweetened: To sweeten, try this all natural syrup made from monk fruit. It adds sweetness without any sugar and blends into liquid easily. Honey works but has a definite flavor. You can also try brown rice syrup or maple syrup. Powdered or granulated monk fruit work as well.
Chocolate: Use unsweetened coca powder. Start with 1 tablespoon and add more if desired.

For lower fat levels consider these ratios:

Mix 1 13.5-ounce can of full fat coconut milk with 64 ounces of water for approximately 9 servings at 10 grams of fat per 8-ounce serving.
Mix 1 13.5-ounce can of full fat coconut milk with 128 ounces of water for approximately 17 servings at 5 grams of fat per 8-ounce serving. At this ratio of water to coconut milk it is closer to what you get from store brands such as So and Silk, but it is more fluid because there are no additives.

Nutrition

Calories: 220kcalCarbohydrates: 5gProtein: 2gFat: 23gSaturated Fat: 20gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 21mgPotassium: 252mgFiber: 2gSugar: 3gVitamin C: 3mgCalcium: 20mgIron: 2mg

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Instant Pot Lentil Soup Recipe

01/20/2023 by Sally Cameron 5 Comments

Instant Pot Lentil Soup-thick, hearty, and ready in about 45 minutes. This cozy bowl borders on a stew: French green lentils, vegetables, and rich chicken broth cook perfectly in the pressure cooker for a satisfying, meal-prep-friendly soup. No Instant Pot? Stovetop directions included as well as slow-cooker instructions. Make a big batch now, freeze a few portions for later, and dinner's done.

Lentil soup with vegetables in bowls with spoons and parsley.

This Instant Pot lentil soup is a make-on-repeat keeper-comforting, protein-rich, and easy to finish with simple garnishes. It keeps 4-5 days in the fridge and freezes up to 3 months, so it's great for meal prep. Serve with garlic toast or crusty bread (or cornbread) and you've got dinner. Stovetop method included, so you can make this pressure cooker lentil soup either way.

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Why You Should Make Lentil Soup

Choose your method - Instant Pot, stovetop, or slow cooker; same cozy result.
Hearty & healthy - High protein and fiber, naturally gluten-free.
Thick, stew-like texture - Lentils stay tender, not mushy.
Meal-prep friendly - Keeps 4-5 days in the fridge; freezes 3 months.

For another lentil recipe, try my lentil and quinoa salad, great for year round.

Ingredients & Notes

Ingredients for lentil soup with labels on a counter top.

Cooking fat - Extra-virgin olive oil for flavor and a healthy fat.
Onion - Sweetness + depth; yellow, white, or sweet all work.
Carrot - Balances the lentils with natural sweetness.
Celery - Completes the aromatic base (classic mirepoix).
Fennel (optional but great) - Mild anise notes; adds another vegetable layer.
Garlic - Fresh is best, jarred or tube purée works as well.
Dried herbs - Dried Italian seasoning or a blend of thyme/oregano/rosemary; dried holds up well to pressure cooking.
Tomato paste - Savory depth and that umami savory taste.
Broth - I use chicken broth (Instant Pot chicken broth recipe here) but you can substitute turkey broth, beef broth, or vegetable broth.
Lentils - French green (Puy) hold their shape and give a meaty texture.
Bay leaf - Adds a subtle savory note; remove before serving.

Please see the recipe card for measurements, salt, and pepper.

Fennel is delicious eaten raw too, try this lovely winter salad, Fennel Salad with Orange Vinaigrette.

Chef's Tip - Why French Green (Puy) Lentils? - They hold their shape so the soup stays thick and hearty without turning mushy, and they bring a nutty, earthy, slightly peppery flavor. If your bag says Puy lentils, that's the same type grown in the Le Puy region of France. What about other lentils? You can use brown lentils in a pinch (softer texture), but skip red or yellow for this recipe as they break down and go creamy in texture.

Substitutions and Variations

Herbes de Provence - Use the classic French dried blend (often with a touch of lavender) for a Provençal twist; it pairs beautifully with French green lentils.
Fresh thyme - Use 1 tablespoon finely chopped thyme leaves in place of dried.
No fennel available - Substitute chopped leek or add a little extra celery + onion. For fennel flavor, add ½ teaspoon lightly crushed fennel seed (or a pinch of fennel pollen or anise seed).
Out of tomato paste - Skip it (but it adds depth of flavor), or use 3 tablespoon tomato purée or unsweetened ketchup.

Chef's Tip: Cooking with Fennel. If you don't cook with fresh fennel, you should try it. It's one of my favorite vegetables. It has a lightly sweet licorice flavor which might sound funny, but it is delicious. I add it to many soups and stews along with the other standards of onion, carrot, and celery. It can be eaten raw, juiced, and braised as a side dish. Fresh fennel is a classic culinary ingredient in France, Italy, and other Mediterranean countries, and a terrific addition to lentil soup.

How to Make Instant Pot Lentil Soup

Chef's tip: For stovetop and slow-cooker methods, please see the recipe card.

Vegetables sautéing in an Instant Pot before pressure cooking lentil soup. — **Step 1: Cook the vegetables with the saute function in olive oil.**

Vegetables, lentils, broth and herbs ready to cook for lentil soup. — **Step 2: Add the remaining ingredients, lock the lid on. Close the float valve, set for 15 minutes cook time and walk away.**

A pot of finished lentil soup ready to enjoy. — **Step 3:** The Instant Pot beeps when the lentil soup is ready. Allow the Instant Pot to cool down for 15 minutes, then quick release the remaining pressure.

Alternatively use the natural release method allowing the pressure cooker to come down on its own which takes approximately 30 minutes. I've made the soup with both pressure release methods.

Chef's tip: Brighten the Flavor at the Finish. Lentils are earthy. A splash of red wine vinegar, lemon juice, or a few drops of balsamic at the end wakes everything up. Taste first, then add the acid in small amounts until the flavors pop. A drizzle of good olive oil right before serving adds silkiness.

Serving Suggestions

Lentil soup is satisfying on its own. For a bigger meal, add a simple side salad, warm cornbread with soft butter or whipped maple butter, or parmesan-garlic toast (use a good GF loaf if needed). For color and extra flavor, try:

Fresh chopped parsley - bright, garden-fresh finish.
Finely diced tomato - adds juicy color and freshness.
Grated Parmesan - savory richness and umami.
Crisp bacon crumbles - smoky, salty contrast.
Toasted pumpkin seeds (pepitas) - nutty crunch; great on soups and salads.
Good olive oil - A drizzle of good, fruity olive oil or herb-infused olive oil like rosemary or basil.

Storage and Freezing

Extra lentil soup keeps 4 days in the refrigerator in an airtight container. You can freeze lentil soup for up to 3 months. Portion into labeled, dated containers and cool completely before freezing. Souper Cubes work great for freezing in portions. For best texture, thaw overnight in the refrigerator.

Reheating Lentil Soup
Stovetop - put soup in a small pan over low heat, cover, and warm until hot, stirring occasionally.
Microwave - use a microwave-safe bowl and heat on 70% power in short bursts, stirring between intervals until hot.

Chef's note: Lentils continue to absorb liquid as they sit. If the soup seems thick after chilling or thawing, stir in a splash of hot water or broth to loosen, then adjust seasoning.

A bowl of earthy, hearty lentil soup with vegetables and fresh garnishes.

Recipe FAQs

What kind of lentils are best for soup?

French green lentils are the best for soup. They hold their shape and have wonderful flavor. Green lentils and brown lentils are used for soups with different results. Red or yellow lentils are split lentils. They break down quickly and are best for purees and dishes like curries or Indian Dhal.

Do you have to soak lentils before making soup?

No, lentils do not need to be soaked like beans do. They cook more quickly. Be sure to rinse them before cooking (in a sieve or strainer) and sort out any broken ones. For soup, French green lentils hold their shape best and taste great.

What can I serve with lentil soup?

A tossed green salad makes a nice side dish for lentil soup with a tangy vinaigrette. A slice of artisan, crusty bread is also a nice textural accompaniment. When serving lentil soup, have fun with garnishes such as diced tomato, toasted pumpkin seeds, fresh chopped herbs that compliment the recipe, or a little sharp earthy cheese such as grated parmesan.

More Soup Recipes

For more hearty soup recipes try these: hearty favorite Ribollita Tuscan Vegetable Bean Soup, French Market Soup, Navy Bean with ham or Mexican Chicken Tomatillo.

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If you make this Lentil Soup, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

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Easy Baked Shrimp Scampi

12/03/2017 by Sally Cameron 7 Comments

Baked shrimp scampi is a dish I've made forever-it's easy, delicious, and has a fun twist! Tender shrimp bake in a lemon garlic butter sauce with white wine. Instead of traditional breadcrumbs, I've topped it with crunchy almonds and fresh parsley. A splash of Amaretto (optional) adds subtle depth, complementing the buttery richness. This recipe is quick enough for a weeknight yet elegant for a dinner party. In just 30 minutes, you'll have a foolproof, flavor-packed dish that makes its own luscious sauce

Baked shrimp scampi in a white casserole dish with parsley and lemon.

Lemony buttery baked shrimp scampi is one of my go-to shrimp recipes. After a short marinade at room temperature, bake for about 10 minutes and you've got a terrific shrimp dinner with built-in buttery sauce. Super easy!

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Why You'll Like This Recipe

A easy recipe and fast to make.
Tastes like a dish a restaurant would serve.
Good for busy weeknights and entertaining too for rave reviews.
Marinate shrimp for 20 minutes and bake for 10.

For another easy shrimp recipe, try Italian-style spicy Shrimp Fra Diavolo.

Recipe Ingredients

Ingredients for shrimp scampi in bowls as prep work.

Shrimp: Look for wild shrimp versus farmed (see tips below), either thawed at the seafood counter or frozen to thaw ahead of time. Different sizes work, smaller ones bake faster. Go with 13-15, 16-20, or 21-25 size. This refers to the average number of shrimp per pound.
Butter: Use unsalted butter so you control the salt levels. If dairy sensitive, ghee works too, or use a plant butter.
Wine: Dry white wine, such as sauvignon blanc, pinot grigio, or chardonnay, use the little airline size bottles instead of opening a big bottle.
Almonds: Slivered almonds or sliced almonds.
Oil: Extra virgin olive oil, along with the butter for terrific rich flavor.
Amaretto liqueur: This is optional but it adds such nice flavor and complements the almonds. It makes it a little different and special than regular shrimp scampi.
Lemon: For the bright acidity and wonderful flavor, fresh lemon juice. Save the lemon zest for garnish or freeze for other recipes.
Garlic: Fresh cloves are best, but a tube of paste or puree works well too.
Fresh herbs: Use fresh parsley for garden flavor and color.

Please see recipe card for measurements.

Chef's Tip: When choosing the best shrimp for baked shrimp scampi, use either fresh or frozen shrimp. If shrimp are frozen, thaw overnight in a sealed plastic bag or a covered flat baking dish. To quick-thaw frozen shrimp in a hurry, seal frozen shrimp in a plastic bag and press out the air. Place the bag in cold water, changing the water every 30 minutes. Depending on the size, shrimp should thaw in an hour or less. Shrimp are highly perishable, so cook them within 24 hours of purchase or thawing.

Substitutions and Variations

Instead of the Amaretto make it a white wine sauce with all wine.
If you don't like almonds, leave them out.
If omitting the Amaretto, use ¼-1/2 teaspoon of almond extract to replace the almond flavor.
For shrimp scampi without wine, try unsalted vegetable broth or ver jus (unfermented pressed grape juice).
Want a little savory finish? Sprinkle with freshly grated parmesan cheese. Italian cooks would never do this but it's good!

Chef's Tip: No need to buy a big bottle for a small amount of wine, spirits, or liqueurs to cook with. Buy the little airline size at the grocery or liquor store.

Recipe Instructions

If you are serving baked shrimp scampi with pasta, get your pasta water started, adding a couple teaspoons salt.

Step 1: Make the marinade

Melt the butter then stir in lemon juice, white wine, olive oil, almonds, garlic and parsley to create a savory marinade for shrimp. Adding almond flavored Amaretto liqueur is a flavorful option if you like to cook with spirits.

Raw shrimp on a Raw shrimp on a baking tray after cleaninbg.

Step 2: Clean and devein the shrimp

With your fingers, peel off the shell and legs leaving the last tail segment intact. With a sharp paring knife, gently slice along the curved back of the shrimp. Remove any veins (its the digestive tract) by rinsing under cool water. Set cleaned shrimp aside on paper towels to dry.

Raw shrimp marinating in a white casserole dish before baking, with almonds and herbs.

Step 3: Marinate the shrimp, then bake

Arrange the shrimp in a single layer in a baking dish or casserole dish and pour the butter mixture over the top. Allow the shrimp to marinate for 20-30 minutes. Pre-heat the oven to 400°F while you are waiting. Cooking times depends on the size of the shrimp. Bake until shrimp turn pink, about 10 minutes.

If you have really large jumbo shrimp you may need to turn them while baking so sides are evenly baked, another minute or two.

Serving Suggestions

Toss a green salad with easy homemade Italian dressing while shrimp are baking. Serve baked shrimp scampi over rice, angel hair pasta or spaghetti noodles (regular or gluten-free), zucchini noodles, cauliflower rice, or even spaghetti squash noodles.

Try this cauliflower rice with parmesan and herbs. It's a great option with this easy shrimp scampi recipe. Spoon the sauce over each dish before serving.

Give the top a sprinkle of red pepper flakes for a kick or black pepper.
Serve with a lemon wedge for more lemon flavor.
Add a little more chopped parsley for the color.
Garlic bread or garlic toast is another nice addition.

Need a little dessert for company? Something lemony is just the answer. Try this homemade lemon ice cream, or a lemon olive oil cake.

Tips for Buying Shrimp

If time is short, purchase cleaned and deveined shrimp. For more information on buying shrimp, check out this Sustainable Shrimp Guide from Seafood Watch.

Choose wild shrimp with the shell on and clean them yourself for the best flavor and texture. Read this article about farmed shrimp and you will know why I only buy wild.

Lemony shrimp scampi served over zucchini noodles in a bowl.

Recipe FAQs

Can I make baked shrimp scampi ahead of time?

Shrimp scampi is not a dish you can make ahead of time, but it is so easy you don't have to. To save time, be sure your shrimp are cleaned and ready to go, and make the marinade. With your prep work done, the dish goes quickly as shrimp bakes fast, in about 10 minutes. No time to marinate the shrimp? Skip it and just bake. It's still terrific. Have it ready in about 10 minutes.

Do I need to devein the shrimp?

It is best to devein shrimp as it removes the digestive tract, which can be gritty (black) or gooey (orange). There are two ways to devein shrimp. One is to expose the back up by gently slicing along the curved back with a paring knife just enough to remove the vein and pull it out. The second way is insert a tooth pick at the second joint from the tail end a little way into the shrimp flesh and lift. This partially pulls out the vein, which you can completely pull out.

How do I know when the shrimp are cooked

Shrimp tell you when they are done by their color and texture change. They turn from translucent gray or blue to an opaque white and pink. When done, shrimp will be firm but not hard. Don't over cook them. They cook quickly so keep and eye on them. If they are very large shrimp, you may need to turn them over once while cooking so they are pink on both sides and evenly cooked.

More Shrimp Recipes

Shrimp is easy to cook in a variety of ways, no wonder it's the best-selling seafood in America. Try some of these additional shrimp recipes. If you are grilling shrimp, here are 25 terrific side dishes for serving with grilled shrimp.

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Easy Pasta Sauce With Tomato Sauce

12/19/2022 by Sally Cameron Leave a Comment

With just a few pantry staples, you can make this easy pasta sauce with tomato sauce in about 30 minutes. Perfect over pasta, chicken, or as a base for countless meals, it's a simple way to a delicious dinner. Plus, it freezes beautifully-so you'll always have a batch ready for busy weeknights. Skip the jar and make your own-it's fresher, more flavorful, and budget-friendly.

Finished homemade tomato marinara in a pot with basil leaves.

A friend recently commented that the famous Italian restaurant jarred marinara sauce her kids liked was so expensive. I served her some of my homemade pasta sauce with tomato sauce and she loved it. Plus, it can be made for less than half of the cost of the stuff she's been buying. Store bought sauces are fine in a pinch, but skip the jars and make your own marinara sauce for great taste and savings.

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Why You'll Love Pasta Sauce With Tomato Sauce

Basic pantry items - Just tomato sauce, crushed tomatoes, and a few other basics.
Tasty and easy - Call it spaghetti sauce, pasta sauce, simple tomato sauce, or marinara. A staple in the kitchen.
Freezes great - Make ahead and freeze it in batches for fast meals.

Ingredients You'll Need

Here are the ingredients for my go-to homemade pasta sauce. See recipe card for all ingredients and quantities.

Tomato sauce - Use plain canned or jarred tomato sauce. You can also use the boxes of Pomi passata puree or their tomato sauce.
Crushed tomatoes - Starting with a high-quality crushed tomatoes makes this pasta sauce quick. See my tomato notes below.
Oil - use extra virgin olive oil to saute the onion and garlic in for great flavor and healthy fat.
Onion - onion gives flavor depth and a base for the sauce. A foundational ingredient for soups, stews, sauces and many recipes.
Garlic - Fresh garlic is best and a head keeps in a cool pantry for some time. You can use the peeled refrigerated cloves but be sure they are fresh.
Herbs - Dried herbs makes this easy. Use plain dried basil or a dried Italian seasoning blend. A little fresh basil or oregano in addition to dried herbs for more flavor at the end is niece too, if you have them.
Spices (optional) - Ground anise seed or ground fennel seed make a terrific and unexpected flavor addition to this pasta sauce recipe. Optional but delicious.
Wine (optional) - A little dry red or dry white wine amplifies flavors.

Please see the recipe card for measurements, salt, black pepper, and red pepper.

Chef's Tip on tomatoes - Real San Marzano tomatoes are identified by the certified D.O.P. label on the can. They may cost a little more than regular tomatoes, but many cooks believe they're worth it for their balanced, naturally sweet flavor (and no additives, like calcium chloride). My favorite brands are Cento San Marzano (D.O.P.) and Bianco DiNapoli (California-grown). Mutti is also a solid choice, as are Pomi.

Substitutions and Variations

Here's ways to change up homemade pasta sauce:

Make it a smooth sauce - puree until smooth in a blender, food processor or with an immersion blender
Make it a meat sauce - add a couple of links of pre-cooked sausage ground fine in a food processor or chopped fine with a chef's knife, or use browned ground beef. Cooked ground bison works well too.
Alcohol-free - leave out the wine.
Only have whole tomatoes - Strain the liquid from the can and reserve in a bowl. Over the sink or a bowl (it's messy), split the tomatoes with your fingers and remove seeds, then briefly puree with liquid in a blender, food processor, or chop by hand. Don't puree smooth. Leave some texture. This works in place of crushed tomatoes.

How to Make Pasta Sauce with Tomato Sauce

This homemade pasta sauce recipe is simple in both ingredients and instruction. Use a heavy pot like a Dutch oven as they conduct heat evenly and cook over lower temperatures efficiently.

Cooking onions and garlic in a Dutch oven. — **Step 1: Chop onions and cook with garlic in olive oil until soft.**

Onion and herbs cooking in a Dutch oven. — **Step 2: Add dried herbs and stir into the moist onions and garlic so the herbs rehydrate and release their flavors.**

Tomato marinara simmering with red wine in a pot. — Step 3: Stir in the crushed tomatoes, tomato sauce, and wine. Turn heat up a bit and bring the sauce to bubbling, then turn it down to a low simmer, covered, for about 20 minutes.

Lastly, taste the sauce. It has too much acidity for you, add a little sugar or neutral flavored sweetener like monk fruit. It's ready to serve, refrigerate and used with 5 days, or cooled and frozen.

Chef's tip on cooking with wine: I use the mini bottles of wine to cook with and save the full-sized bottles for dinner. They are great to keep in the pantry for adding a little to this marinara recipe or for deglazing a pan for a sauce, and they are inexpensive. The cooking rule is use one you would drink, not "cooking wines". Don't add it at the end. It needs to simmer with the sauce.

Serving Suggestions

Over a big bowl of pasta topped with fresh herbs and parmesan cheese
For making Chicken Parmesan
Use it as a dipping sauce
As a pizza sauce
Make spicy stovetop shrimp, Italian style
Simmer Italian meatballs in it

A white platter of chicken parmesan with red sauce and sprinkles of cheese.

Storing and Freezing Pasta Sauce

The yield for this recipe is about 5 cups of pasta sauce. Homemade sauce keeps in the refrigerator in an airtight container for 5 days or freezes for 2-3 months.

Recipe FAQs

Why do chefs use San Marzano tomatoes?

Because they have lower acidity (so more sweetness), less seeds, thicker flesh, and terrific taste. They can cost more, so you decide if they are worth it. There are delicious tomatoes from other brands that are not San Marzano. See my Chef's tip in the post.

How do you make tomato sauce taste better for pasta?

Start with good-quality tomatoes, then add garlic, olive oil, herbs, and a pinch of salt. A splash of wine, a pat of butter, or a sprinkle of Parmesan at the end adds extra depth.

What herbs go in pasta sauce?

Classic choices include basil, oregano, parsley, and thyme. You can use one or a mix, depending on the flavor you like

What can I add to tomato sauce for more flavor?

Try sautéed garlic or onion, fresh or dried herbs, red pepper flakes, a splash of wine, or a little butter at the end. Even small additions can make a big difference.

More Tomato Sauce Recipes

Love pasta sauce? Us too. And here are a few more delicious ideas for tomato-based sauces.

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Easy French Onion Soup Recipe

12/19/2011 by Sally Cameron 9 Comments

Learn how to make restaurant quality French onion soup at home with my easy French onion soup recipe. Onions slowly caramelize to become meltingly tender and sweet, infusing the broth with rich, savory flavors. Golden cheesy croutons crown the top. It's surprisingly easy to make with just a few simple ingredients. Customize it with different broths and cheeses to meet your needs. It's classic, comforting, indulgent simplicity.

Bowls of rich brown French soup topped with cheesy golden croutons.

With that first bite, you'll understand why French onion soup is so beloved. Making it at home takes a little patience to slowly caramelize and coax the onions to perfection but it's worth it. It's amazing how incredible rich broth, humble onions, and crispy cheesy croutons can taste.

Why You'll Love Easy French Onion Soup

Simple, rich flavors.
Substitutions for vegetarian and vegan diners.
Options for onions and cheese.
Make it up to 3 days ahead or freeze.

Love the flavor of French onion soup? Try my French onion soup chicken!

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Ingredients You'll Need

Onions: See notes below, use yellow, brown or sweet onions for the best flavor.
Fat: Both butter and olive oil work for this soup and the combination tastes delicious. Another option is plant-based butter for dairy-free.
Broth: Beef broth is the classic choice, but there are excellent substitutions (see below). Buy good broth or use homemade for the best flavor. Skip stuff like bullion cubes and pastes. Choose low or no sodium broth to control the sodium level. Check out the freezer section for broths, not just cans or boxes. The better the broth, the better the soup.
Garlic: The flavor of garlic and onions is classic, not just in this soup but in many recipes. Use fresh and chop it fine or use a microplane zester.
Herbs: You need thyme and bay leaf. Parsley is for garnish if desired.
Deglazing liquid: Use a dry white wine, dry sherry, or a dry red wine. If you don't cook with wine, use a little more broth or water.
Bread: Use your favorite bread for the cheesy croutons. A slightly stale French baguette is traditional or sliced French bread, GF or regular.
Cheese: The best cheese for French onion soup is classic Gruyere but I've listed options in the FAQ section, plus a little parmesan for the cheesy croutons.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

To substitute dried thyme for fresh, use ⅓ the amount of dried, adding it half way through cooking the onions so it has a chance to rehydrate.
If you're out of thyme, a good substitute is oregano.
What broths can I use? Instead of beef broth you can use chicken broth or turkey broth for delicious French onion soup. In the photos, I used my homemade turkey broth! It's deep, dark, and delicious.

The Best Onions for French Onion Soup

A gray dutch oven filled with thinly sliced white onions for soup.

Let's talk onions! Onions are flavor powerhouses in the kitchen, sweet, savory and pungent all at the same time. What are the best onions for French onion soup? Although yellow onions are traditional you have options.

Yellow onions (aka brown onions) are your standard onions with golden-brownish papery skins and strong flavor that mellows with cooking.
Spanish onions are a milder relative to yellow onions.
White onions are similar to yellow onions but milder and a bit sweeter with a white papery skin.
Sweet onions have a higher sugar content and less sulfur, which is why you cry less when cutting them. They caramelize well and have yellow or light brown papery skin and higher water content (juicier). Varieties are seasonal, including Walla Walla, Maui, Oso Sweet, Mayan Sweet, Texas Sweets, and Vidalia.

How to Make This Easy French Onion Soup

Slicing onions for french onion chicken on a white cutting board.

Cut onions in half stem to root and slice crosswise into ¼" half rounds. For a rich flavor, I use both olive oil and butter to cook the onions but you can use all butter (regular or plant-based) or all olive oil if you prefer.

Cook the sliced onions (called caramelizing) over medium-low heat in a heavy pot like a Dutch Oven. When deeply browned and soft, deglaze with white wine (or use water or broth). Watch your heat, don't rush and burn the onions. The flavor won't be as good (and might be bitter). It takes about 45 minutes. The onions become so tender they almost melt in your mouth. I know it seems like a long time, but this coaxes the best flavors out of the onions. It's worth the wait. Patience is a virtue when caramelizing onions.

When onions are done, add the broth, thyme sprigs, and bay leaf and simmer for 15 minutes to blend the flavors. Remove the herbs and it's ready to serve.

While the onions are cooking, make the cheesy croutons.

A large pot full of richly browned caramelized onions for onion soup.

Broil cheese topped bread (croutons) until golden and bubbly. Make them with your bread of choice. I use gluten-free sourdough but you can use baguette slices or other artisan bread. Keep warm in the oven until serving. Sprinkle with fresh chopped parsley for garnish if desired.

Chef's note: Traditionally French onion soup is served with a cheese covered top that has been broiled and melts over the edges of the bowl, but I prefer not to do this. First, you need to have the right bowls that are broiler safe. Second, cleaning off the cheese melted all over the bowl is messy. I love the croutons route. Delicious, no wasted cheese, and easier clean up, plus you can make extra cheesy croutons.

Two white bowls of golden French onion soup with crusty cheesy croutons and fresh thyme.

Serving Suggestions

Serve French onion soup piping hot topped with homemade cheesy croutons and an extra sprinkle of grated Parmesan cheese. You might want to make extra cheesy croutons because they are addictive, delicious soaked in the soup's rich broth.

Use French onion soup as a starter before a bigger meal, or use it as part of a lighter meal with a green salad on the side. An entree salad with protein works well too.

Storage

Can I freeze this soup? Yes, freeze French onion without the bread and cheese croutons and make those fresh. Enjoy within 3 months.Remember to label and date!

Recipe FAQs

What makes French onion soup French?

It was the French who took the humble onion (peasant food) and elevated it to star status creating this much-loved recipe.

What if I can't eat cow's milk cheese?

Try a raw hard goat milk cheddar cheese.

What if I can't find Gruyere cheese?

Use Swiss cheese, Mozzarella, Emmenthaler, Fontina, or Gouda or a flavorful cheese that melts well.

Can I make French onion soup ahead of time?

French onion soup is easily made up to 3 days ahead of time. Make the soup base (broth and onions) and store it in an airtight container. When ready to serve, re-heat the soup over low heat with a lid. While soup is heating, make the cheesy croutons. Serve when hot.

More Soup Recipes

For more soup recipes, try one of these or check the soup category for more options.

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Pomegranate Guacamole

09/23/2014 by Sally Cameron Leave a Comment

For the love of avocados, here is a different guacamole you've got to try. Pomegranate guacamole with lime, cilantro and shallot. So incredibly good and good for you. Look at the colors! Sort of a fall guacamole, now that pomegranates are back in season. Enjoy it throughout the year as pomegranate seeds are now almost available year round. If you love guacamole, try this beautiful twist with pomegranate seeds.

Avocado and Pomegranate Guacamole | AFoodCentricLife.com — Pomegranate avocado guacamole in a wood bowl.

One of my great weaknesses is guacamole and chips. There. I've confessed. At least it's good for you (except the chips). Last night before dinner we were really hungry and in need of a snack to tide us over. With a bowl of this in the fridge and tortilla chips, we polished off half the bowl. It's hard to stop eating. My husband said, "put it away"! The creamy texture and buttery flavor of avocados are amazing against the tart-sweet pomegranates seeds and the colors are beautiful.

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Ingredients

2 ripe avocados
½ cup pomegranate seeds arils
1-2 tablespoons fresh chopped cilantro leaves
2 teaspoons finely chopped shallot or onion
1-2 tablespoons fresh lime juice
Salt and pepper to taste

Buying Avocados

When buying avocados, I like them best when they just yield under gentle pressure when squeezed. Perfect avocados peel easily. I don't buy them too soft.

Handling Avocados

If you grew up eating avocados, you probably know how to handle them. If you struggle with them, here is how to open one. Place a sharp, heavy knife into the side of the avocado at mid-point (top to bottom) until you hit the seed, the rotate the blade around the avocado from top to bottom. Hold avocado in both hands and gently twist in opposite directions. The avocado should come cleanly apart.

Place the half with the seed on the cutting board, seed facing up. Stick the edge of the knife blade securely into the seed and twist the knife. The seed should come right out. To get the seed off the knife safely, grab it with a paper towel. Peel and dice the avocado.

How to Open a Pomegranate

With deep red to pinkish leathery skin, the apple-shaped pomegranate may look difficult to open but it's really not. The under water method is easy. Cut a little off the top and bottom, score the vertical ridges on the outside with a paring knife, then break the pomegranate open in a large bowl of water.

Next, loosen the sections and free the seeds from the white membrane with your fingers. Discard the membrane and then drain off the ruby translucent seeds. Beware of trying this in a white top of any kind. You might end up with a pink polka dotted top.

Pomegranate Shortcut

The easy way to use pomegranate seeds (also called arils) is to buy them ready to go in the refrigerated section of many produce departments. It's just so handy to grab a package, but sometimes they are not as fresh. I find they also spoil more quickly than when you do it yourself.

Instructions

Open, seed, and dice the avocados (two ways)
- Either draw a grid in the avocado half with a small knife and scoop out the diced flesh, or skin the avocado and dice the flesh on a cutting board
Make your guacamole, either creamy or chunky (see note below)
- Add lime juice, shallot or onion, plus salt and pepper
Open and seed the pomegranate or open the package
Add both to a bowl and enjoy. Sprinkle with cilantro for garnish or not

Creamy or Chunky

I left my avocados diced for this photo. If you prefer a creamier guacamole you can mash the diced avocado with a fork or do it the traditional way in a mortar and pestle (or the Mexican version called a molcajete) before you add the pomegranate seeds, lime, shallot and seasoning.

To Serve

Serve with your favorite chips, either corn or cassava for grain-free. For a low-carb option, slice a cucumber thin on an angle and make fresh cucumber "chips", or serve with assorted raw veggies.

Next time you need a game day snack, try this fall avocado pomegranate guacamole.

For another delicious recipe using pomegranate try this pomegranate spinach salad.

For 20 ideas on what to do with pomegranate seeds,

📖 Recipe

pomegranate seeds | AFoodCentricLife.com

Pomegranate Avocado Guacamole

Sally Cameron

Creamy, buttery textured, tart and sweet all at the same time. This guacamole is a delicious twist for fall when pomegranates are in season. Try it as an afternoon snack or while watching your favorite game.

5 from 1 vote

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Prep Time 15

Cook Time 0

Total Time 15

Course Appetizer

Cuisine American

Servings

Calories 120 kcal

Ingredients

▢ 2 ripe avocados
▢ ½ cup pomegranate seeds arils
▢ 1-2 tablespoons fresh chopped cilantro leaves
▢ 2 teaspoons finely chopped shallot or onion
▢ 1-2 tablespoons fresh lime juice
▢ Salt and pepper to taste

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Instructions

Slice, remove seed, peel and dice the avocado. Place diced avocado in a medium bowl. Add the pomegranate seeds, cilantro, shallot or onion, lime juice, salt and pepper and gently stir together. For a creamier guacamole, add the diced pieces to a bowl or mortar and pestle. Mash avocado as much as you prefer, then add the rest of the ingredients.

Notes

Serving ideas: Serve with corn chips or cucumber slices sliced long on the diagonal to work like a chip for dipping. You can even dollop the guacamole into small lettuce cups.

Nutrition

Calories: 120kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 5mgPotassium: 363mgFiber: 5gSugar: 2gVitamin A: 104IUVitamin C: 9mgCalcium: 10mgIron: 0.4mg

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Gluten Free Thanksgiving Stuffing Recipe

11/11/2022 by Sally Cameron 4 Comments

This gluten-free Thanksgiving stuffing tastes just like the classic-crispy on top, tender in the center, and full of savory holiday flavor. Skip the boxed mixes and make it from scratch with homemade dried bread cubes, aromatic vegetables, broth or milk, egg, and herbs. No one will ever guess it's gluten-free. If you need a reliable gluten-free stuffing recipe for your Thanksgiving table, I'll show you how step-by-step.

Golden-topped baked Thanksgiving stuffing in a casserole dish.

Cooking stuffing in its own pan-not inside the turkey-means faster turkey roasting, better food safety, and more control over texture, and it still has incredible flavor. My family's original Thanksgiving stuffing recipe used wheat bread, but it works beautifully with good gluten-free bread too. No one at the table will guess this is gluten-free Thanksgiving stuffing, they will just enjoy and ask for a second helping.

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Why You'll Love Gluten-Free Thanksgiving Stuffing

Classic flavor, gluten-free - All the cozy, herby Thanksgiving stuffing vibes you love, without the gluten-but no one at the table will know unless you tell them.
No boxes, no bags. Made completely from scratch with real ingredients, so you control the flavor, texture, and quality.
Perfectly cooked every time. Baked in its own pan (not in the turkey) for better food safety and better texture-crispy on top, tender in the middle.

Ingredients You'll Need

Stuffing or dressing? The terms are interchangeable. I've gone into a lot of detail so anyone can make this, step-by-step. It's all from scratch.

GF Thanksgiving stuffing ingredients on the counter.

Gluten-free bread - Since stuffing is all about the bread, good fresh bread is essential. The best I've found is from Canyon Bakehouse. What type of bread? I use their Mountain White bread or the Heritage Honey style. If you can't find it, choose the best gluten-free sandwich bread possible. Gluten-free sourdough is good too.
Leek - Related to onions, garlic, and shallots, leek gives another layer of depth of flavor and mild, sweet oniony taste. Use the white and light green parts only and discard the tough dark green tops.
Fennel - Provides a lightly sweet anise (licorice) flavor when cooked. It has a wonderful taste, trust me!
Celery - The base for so many recipes and an essential ingredient.
Onion - Use sweet, yellow or brown onions. All work. Another essential stuffing component for great flavor and moisture.
Garlic - For this recipe it's worth chopping fresh garlic cloves.
Fat - Use either unsalted butter, ghee, or olive oil. An oil and butter combo is nice. Do not use vegetable oil.
Liquid - Use dairy milk, chicken broth or bone broth, or turkey broth.
Egg - Gives moisture, adds richness, and helps stuffing hold together.
Herbs: Use fresh herbs or dried, or a combination. Buy fresh parsley (Italian parsley) for fresh garden flavor and herbal balance. Thyme is a must-have herb for stuffing, as well as sage. Use ⅓ the amount of dried for fresh. Some people prefer a blend called poultry seasoning. If you do that, I suggest using a little fresh too, especially parsley.

Please see the recipe card for measurements, including salt and ground black pepper. See photos below for how to prep leek and fennel if you are unfamiliar with them.

Chef's Tip: While you're buying groceries for stuffing, pick up turkey pieces to make homemade turkey broth for using in soups and sides. You can use it in gluten-free Thanksgiving stuffing in place of milk, and for the best turkey gravy.

Substitutions and Variations

Add finely chopped or ground cooked sausage, about 8-12 ounces.
If you like cheese, add grated Parmesan cheese, either to the mix before baking or over the top for browning.
This recipe works for wheat bread as well.
For for a vegan option, use vegetable broth or almond milk.
For dairy-free or vegan, choose a vegan butter such as Miyoko's Creamery (very tasty).
For egg-free or vegan, skip the egg. It will still taste great.

If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup.

How to Make Gluten-Free Thanksgiving Stuffing

Start by drying the bread. Why dry the bread? Drying the bread allows it to soak up all of the wonderful flavors while cooking. Making your own is far superior to a gluten-free stuffing mix from a box or bag, and so easy.

Cutting bread cubes for stuffing on a cutting board.

Step 1: Start by cutting then drying the bread cubes either on the counter overnight or in the oven. See details in the recipe card for each method.

Chopped onion, celery, and fennel in a frying pan to saute for Thanksgiving stuffing.

In a 12" frying pan over medium heat. add the butter until melted. Add the leek, fennel, celery and onion.

Vegetables sauted soft for herbed turkey dressing.

Cook, stirring occasionally, until soft and translucent but still moist, 12-13 minutes. Stir in the garlic and cook 1 more minute.

Mixing bowl with bread, herbs, and vegetables being mixed for Thanksgiving stuffing.

Add vegetables to a large mixing bowl. Stir in the dried bread cubes, herbs, salt and pepper. Whisk together ½ cup of milk or broth and and egg.

Herbed bread stuffing in a white square casserole for baking.

Place stuffing in an oiled or buttered large baking dish (9″ x 9″). Cover with aluminum foil and bake until hot and golden, 30 minutes. Remove the foil and bake another 15-20 minutes for a golden brown top.

Classic herbed bread stuffing in white casserole ready to serve.

Drying Bread for Bread Stuffing: Two Methods

First cut bread cubes. Lay slices of bread out on a cutting board and trim off the crusts and discard along with the heels. Trim the slices into ¾-inch bread cubes.

Cut bread cubes drying on baking sheet for turkey dressing.

Counter Top Method

Spread the cubes out on a rimmed baking sheet in a single layer (they need air circulation) and allow them to stand uncovered 24 hours to dry.

You can do this several days ahead. When dry, package the dry cubes in an airtight container or plastic zip bag until you are ready to continue the recipe.

Oven Method

Set the oven for 225° F oven and bake the cubes for 35-40 minutes. They will dry more as they cool. When cool, package in an airtight container and reserve to make the stuffing.

Make Ahead Tips for Stuffing

Trim and dry bread cubes a few days ahead and store in an air-tight container
Clean and chop your leek and fennel a day ahead and refrigerate until needed
Pull your casserole dish out and put a sticky note in it that says stuffing.
If you're using vegetable broth, make homemade. It's way better than store-bought and super easy. Make it a week ahead and freeze it.
Make stuffing in the morning, cover with plastic wrap and refrigerate. Bring to room temp (about and hour) before baking, then keep hot until serving time.

Chef's Tip: Another BIG make-ahead tip; if you've never dry-brined a turkey, it's super easy with delicious results! Read my step-by-step post here on How to Dry Brine a Turkey. Start Sunday or Monday of Thanksgiving week.

Serving Suggestions

What to serve next to that glorious bird? Try these Thanksgiving side dish recipes. If you are not roasting a turkey, they easily work along side other mains such as ham or roast beef.

Mashed sweet potatoes
Sour Cream Mashed Gold Potatoes
Baby Green Beans
No-Cook Cranberry Sauce
Lemon thyme Brussels sprouts (made stove top)
Here's my homemade gluten-free cornbread stuffing for a change.

For more Thanksgiving side dishes, take a look at this category page for more ideas or this recipe roundup post about GF and DF Thanksgiving Sides.

Leftovers

Leftover Thanksgiving stuffing is terrific for breakfast Friday morning with eggs. Stuffing lasts in the refrigerator for 3-4 days. I've never tried freezing it because there is never any left!

Reheating

To heat leftover stuffing, bake covered in a 350°F oven until heated through and 165°F internally. How long depends on how cold it is out of the refrigerator. Start with 30 minutes. For faster heating, allow the dish to stand at room temperature for an hour before hand.

Recipe FAQs

What is traditional stuffing made of?

Stuffing is traditionally made of basically bread, vegetables like onions and celery, and herbs.

What makes stuffing taste better?

A mix of vegetables, plenty of herbs, garlic, and of course good bread. Some people add dried fruit like cranberries or figs or fresh fruit like seasonal apples or pears. I leave them out of my recipe, but you can add them.

What can you stuff a turkey with besides dressing?

For more flavor I stuff the cavity of my turkey loosely with chopped onion, roughly chopped carrot and celery, crushed, whole garlic cloves and more herbs. See this post for more information. Cook your dressing on the side as this recipe guides.

More Thanksgiving Recipes

Here's more recipes to consider for your Thanksgiving Feast, whether you are hosting and doing it all or taking a dish to friends. And be sure to check out the Thanksgiving Recipes Index for more ideas.

Did You Make This Recipe?

If you make gluten-free Thanksgiving stuffing, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a ⭐️ rating! They really help other readers. If you had an issue with it, let me help you figure it out.

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Sweet and Spicy Roasted Cashews (with maple syrup)

11/18/2022 by Sally Cameron 4 Comments

These roasted cashews are an irresistible blend of sweet, salty, savory, and spicy, with a hint of fall from rich maple syrup. Essentially candied cashews baked to perfection, they're crunchy, flavorful, and downright addictive-don't say I didn't warn you! Perfect as cocktail nibbles or a thoughtful kitchen-made gift, these cashews are sure to be loved by anyone who tastes them.

Maple roasted cashews on baking sheet with rosemary.

Roasted cashews are an easy, delicious homemade treat. I've made them for years at the holidays as gifts for clients, friends and family, and for catered parties. Some of my friends tell me they hoard them and don't share with their families!

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Why You'll Like This Recipe

The crisp maple coating and spices hit all of your tastebud buttons.
They are crunchy, sweet, and spicy.
Everyone goes crazy over them. Seriously.

Recipe Ingredients

Roasted cashews ingredients, labeled, on counter.

Raw cashews: Whole cashews, not broken pieces
Maple syrup: The real stuff, not fake, colored, made with corn syrup.
Rosemary: Fresh is all I've ever used here.
Oil: Extra virgin olive oil is the best for this recipe.
Sugar: Brown sugar or coconut sugar.
Vanilla extract: The real deal, not fake, here is my favorite vanilla.
Paprika: You can swap regular vs. smoked, but smoked is really nice.
Ground chipotle powder: For the spicy heat, sub a pinch of cayenne.
Salt: I use pink sea salt, no iodine, lovely flavor.

Please see the recipe card for measurements.

Another recipe using maple syrup is my homemade healthy granola. Another family, friend and client favorite.

Recipe Instructions

In a mixing bowl, stir together maple syrup, fresh chopped rosemary, brown sugar, olive oil, and spices. Add the cashews to the maple syrup mixture and stir until well coated. Spread evenly and flat onto the foil lined baking sheet in a single layer, sprinkle with salt.

Maple spice mix for cashews. — **Step 1: Mix the wet ingredients and spices.**

Cashews mixed with maple syrup and spices. — **Step 2: Add the cashews and mix well to coat.**

Golden brown cashews finished roasting on baking sheet. — Step 3: Bake at 350°F for 22-26 minutes or until golden brown. Timing is for standard bake setting. Convection roasts faster so watch your timing for your oven (start at 13 minutes) or turn the temperature down 25°F. The key is to watch the color as ovens vary!

Chef's Tip: When you take roasted cashews out of the oven and they are hot and still a bit syrupy, stir and turn them over with a silicone spatula. This helps get a good coating of the maple on the cashews as they cool. Or stir and pop back into the oven for another 1-2 minutes unless they are already a golden brown.

Serving Suggestions

When cashews are cool, break them up with your hands and package them up in a nice jar, cellophane bag with ribbon or fancy gift tin. You'll definitely be invited back.

Eat out of hand as a snack.
Put a bowl out before dinner (nice with a glass of wine or cocktail).
Sprinkle a few into a salad (with greens, pear or apple slices and cheese).
Use as gifts in little bags or gift jars.

Closeup of roasted maple cashews with rosemary.

How to Make Larger Quantities for Gifts

Because I roast these in big quantities for holiday gifts and parties, here are a few tips. Depending on your oven space, do them in batches.

If you bake these in large amounts it takes a lot of fresh rosemary. If you don't grow it find someone who does and trim their bushes.
Rosemary turns your nails green and leaves your hands covered in sappy residue. It's hard to wash off, even with hot soap and water. Wear disposable kitchen gloves. Use them when you strip the leaves from the stems.
For chopping a lot of rosemary use a sharp heavy chef's knife.
When roasting large batches for gifts, you can fit about 3 pounds (a 3x batch) on two half sized rimmed baking sheets. Do not crowd them. A double batch on even one half sheet is too much. If you crowd them you will get sticky gummy nuts not crisp ones when they cool.
And if you make that mistake and they are a gummy mess and not crisp (I've done it), spread them out onto an additional baking sheet and roast a few minutes longer. It works.
When cool, break the nuts up by hand and pack into bags or mason jars and tie with ribbon.

Gift Bags

A great resource for cello bags to wrap these for gifts is Amazon, or at a crafts or cooking store. A bag (approximately) 4"x2"x9" bags works well for a half pound or a bit more. Use silver twist ties for closing and tie with a ribbon. Be prepared for smiles.

Another terrific recipe for gift-giving is these chocolate bark bites; chocolate bark in bite-sized form.

Three jars of maple cashews with ribbon, great for gifts.

Storing

Maple roasted cashews can be stored on the counter top in an airtight container, no refrigeration needed. Store in airtight containers, glass jars, or cello bags for gifts. They last for about two weeks, but they really won't last that long because they are so good they will disappear.

Recipe FAQs

Can I use roasted cashews?

No, they won't turn out the same. You will be roasting them to add flavor and give them a crispy, tasty coating. Use raw cashews only.

Are roasted cashews good for you?

When you roast them at home and control all of the ingredients, yes. Cashews can be healthy. When you buy pre-roasted cashews, probably using low quality oils, not so much.

What is the best way to roast cashews?

In the oven is easiest, at 350°F on rimmed baking sheet. For this recipe, line the pan with non-stick foil.

More Delicious Recipes

Looking for more recipes with fall flavors and maple syrup? Try a few of these.

⭐️Did You Make This?

If you make these roasted cashews, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Thanksgiving Recipe Roundup (gluten-free, dairy-free)

11/02/2024 by Sally Cameron Leave a Comment

Thanksgiving dinner is a cherished tradition, but dietary restrictions can make it challenging. Here's a Thanksgiving recipe roundup of my favorite gluten-free and dairy-free recipes that deliver on flavor while accommodating everyone at the table. From starters to dessert, these dishes make it easy to celebrate without worry-no one will even know they're gluten-free or dairy-free. Enjoy a delicious, inclusive Thanksgiving meal that everyone will love!

A roundup photo collage of Thanksgiving recipe ideas.

Many of these recipes are both gluten-free and dairy-free, and many work for plant-based diets. All recipes have notes on how to modify as needed. If you have any questions, just comment or email and ask. I'm here to help.

Thanksgiving Breakfast

I'm adding a few easy breakfast options so while you are busy in the kitchen getting your Thanksgiving feast ready, everyone can feed themselves. Print this smoothie recipe and place by the blender, and make a batch of these gluten-free, dairy-free fantastic carrot cake muffins the day ahead. Another delicious breakfast offering is homemade pumpkin bread.

A creamy orange pumpkin smoothie in a glass with a cinnamon stick.

Pumpkin Smoothie (with canned pumpkin)

This pumpkin smoothie tastes like liquid pumpkin pie. Smooth and creamy with warm spices, vanilla, and of course, canned pumpkin (GF/DF/V).

Recipe Here

A golden carrot cake muffin on a gray plate with a silver fork.

Carrot Cake Muffins

These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack. (GF/DF).

Recipe Here

A glass bowl of overnight oats with chia seeds, blueberries, almonds, and pomegranate seeds.

High Protein Overnight Oats (with Chia Seeds)

A healthy breakfast is easy each morning when you make overnight oats the night ahead. Soaking rolled oats and chia seeds in your preferred milk makes them soft and creamy. Meal prep them in individual sized containers to grab-and-go. (GF/DF/V).

Recipe Here

Thanksgiving Appetizers and Nibbles

For gluten-free appetizers (and 3 are dairy-free), try these maple candied pecans for a cocktail nibble or to add to salads and cheese boards. The spinach stuffed mushrooms are savory and rich tasting.

The green goddess dip is great with a platter of raw veggies, and no one (I know at least) can resist classic creamy deviled eggs. The salmon dip is a personal favorite (GF) but not DF as it has dairy cream cheese.

Creamy squash and apple soup in a gray bowl with pumpkin seeds and chives.

Butternut Apple Soup

Velvety smooth and beautifully colored, creamy butternut apple soup is simple to make and filled with fall flavor. The secret ingredient for the creaminess is coconut milk. Serve it as appetizer soup shots in shot glasses! (GF/DF/V).

Recipe here

Spinach Stuffed Mushrooms

Stuffed mushrooms filled with spinach, cheese and sun-dried tomatoes make a great pre-dinner appetizer, or for parties and game-day too. Make them ahead a few hours ahead, then broil or bake to serve. (GF/DF with vegan parmesan).

Recipe Here

For your guests who eat dairy, add a selection of cheeses and gluten-free crackers or regular crackers. Goat cheese is a good choice because some people who eat dairy-free find they can eat goat cheese (versus cow's milk).

An open glass gift jar of candied pecans tied with a jute bow.

Candied Maple Pecans

These addictive pecans are a great cocktail nibble while the feast is being readied. Use a good plant-based butter. (GF/DF)

Recipe here

Green Goddess Dip

Creamy and bursting with herbs, use Green Goddess recipe as an appetizer dip or sauce with raw veggies as a Thanksgiving appetizer. (GF/DF).

Recipe here

Creamy orange smoked salmon dip in a green bowl with crackers and cucumber slices.

Creamy Smoked Salmon Dip

If you enjoy smoked salmon, you will love this easy smoked salmon dip. Whips together in minutes Serve with raw veggies or GF crackers. Endive leaves make good dippers too. (GF).

Recipe here

Deviled eggs with a swirl filling created by piping the filling, topped with paprika.

Best Deviled Eggs Recipe (Step by Step)

Deviled eggs are a classic appetizer for any holiday. See my trick for using a piping bag for a nice presentation. (GF/DF).

Recipe Here

Thanksgiving Sides

Fill your holiday table with delicious side dishes, from butternut squash soup and Brussel sprouts to whipped sweet potatoes with simple ingredients. Pick your family favorites and throw in a new one.

For Brussels sprouts, go simply roasted or try this Brussels sprouts recipe with pancetta and dried cranberries or with fresh lemon zest and thyme (skip parmesan for DF).

Skip green bean casserole with canned mushroom soup and fried onions with palm oil and wheat flour. A better option is green beans topped with browned buttery almonds, my green bean almandine recipe. For another side, the maple roasted acorn squash is garnished with ruby pomegranates for eye appeal.

And for the all important dressing (or stuffing), I've listed my gluten-free cornbread stuffing and my family traditional herbed bread stuffing. If you'd like to lighten things up a bit, try the spinach salad with pomegranate seeds and a pomegranate vinaigrette.

Bright orange slices of acorn squash sprinkled with pomegranate seeds on a gray platter at the table.

Maple Roasted Acorn Squash with Pomegranate Seeds

A sweet, savory and spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve. (GF/DF/V).

Recipe here

Deep red whole berry cranberry sauce in a glass bowl.

Whole Berry Cranberry Sauce with Pomegranate

A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. Make it in minutes, days ahead of time. (GF/DF/V).

Recipe here

An antique silver serving bowl filled with pale golden creamed onions and silver spoon.

Creamed Pearl Onions

Creamed pearl onions are an earthy, sweet addition to a Thanksgiving turkey, but there is no rule you can't enjoy them year round. (GF/DF)

Recipe here

Square white casserole dish filled with traditional herbed bread stuffing.

Traditional Thanksgiving Stuffing (step by step)

Leeks, fennel, onion and celery make a wonderful, aromatic vegetable base for the dried bread cubes and herbs. See recipe for swaps and prep-ahead steps. (GF/DF).

Recipe here

Creamy white swirled cauliflower puree topped with melted butter and green parsley in a blue bowl.

Creamy Cauliflower Puree with Fresh Herbs

A satisfying low-carb swap for high-carb mashed potatoes. The leeks, garlic and herbs give it more flavor and texture. Make them up to 3 days ahead. For dairy-free, use a plant-based butter, for vegan, vegetable broth. (GF/DFV).

Recipe here

A platter of French green beans topped with shallot rings and pomegranate seeds with a silver fork.

Super Easy Green Beans

These baby green beans are easy and fast. Decide on your garnishes in advance. Ideas are noted in the post. Cook the beans a day ahead to save time. Warm and garnish at serving time. (GF/DF).

Recipe here

Gluten Free Cornbread

With a golden color and tender crumb, this gluten-free cornbread has big corn flavor. Its nice with a bowl of soup or a cup of tea for a snack. It's also wonderful in cornbread dressing for Thanksgiving turkey. (GF/DF).

Recipe here

A bowl of burnished roasted Brussels sprouts glazed with Balsamic.

Easy Brussels Sprouts with Balsamic

These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It's available everywhere these days on the aisle where you find foil and storage supplies. (GF/DF/V).

Recipe here

Whipped Sweet Potatoes

Sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. They don't need it. Simply simmer until tender, then drain, mash and add a little butter or olive oil. Mashed sweet potatoes make a healthy side dish any time of the year. (GF/DF/V).

Recipe here

An oval baking dish of golden cornbread dressing with cranberries and veggies, and a silver serving spoon.

Cornbread Stuffing with Cranberries

Cornbread cranberry dressing. Everyone will eat well, and your gluten-free, dairy-free guests will be both happy. See swaps in recipe notes. (GF/DF/V).

Recipe here

Spinach salad with hardboiled eggs, pecans, bacon crumbles, pomegranate seeds, and red onion slices.

Spinach Salad with Pomegranate

Crisp greens, crunchy bacon and walnuts, egg, red onions, and pomegranate seeds. An almost classic spinach salad with a few delicious twists, including a pomegranate vinaigrette. Skip the cheese for DF (GF/DF).

Recipe here

Roast Turkey

For the Thanksgiving main course, classic roast turkey. If you've never dry-brined a turkey (in a bag), now is the year to use this fantastic and easy method. Follow my directions and start early, Sunday if you can, Monday at the latest.

Roast the turkey on Thanksgiving day. See my tips on buying a turkey, fresh versus frozen in the post, and how I roast my turkey.

A raw turkey in the process of dry brining bag covered with herbs, salt, and citrus zest

How to Dry Brine a Turkey

Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat and it's easy! This brine recipe is for a 12 pound bird. See post for full directions. (GF, DF)

How to dry brine a turkey tutorial

Smoked Turkey Breast

A delicious, elegant, alternative to a whole bird-perfect for Thanksgiving or Christmas (DF/GF).

Delicious Desserts

What would Thanksgiving be without dessert? When baking gluten-free for Thanksgiving, I prefer a pumpkin tart to a pumpkin pie. With my recipe for an easy press-in crust, there is no rolling out dough.

And if you want a chocolate option, this bittersweet chocolate tart is rich and decadent, made with coconut milk. And if you must have apple, try my friend Tiffany's apple-pear pie.

A golden tart crust in a fluted tart pan, ready to be filled.

Gluten Free Tart Crust (grain free)

Using almond flour and coconut flour, this tart crust or pie crust is wheat-free and gluten-free. Fill with creamy spiced pumpkin, chocolate or a savory cheese and tomato filling. Make it ahead. (GF/DF).

Recipe here

A slice of pumpkin tart on a white plate with whipped cream on top and the whole tart behind.

Pumpkin Tart Recipe with Gluten Free Crust (and grain free)

Smooth and nicely spiced, this pumpkin tart has a gluten-free, wheat-free crust. It's perfect for Thanksgiving dessert and can be made a day ahead. This recipe is sugar-reduced using pumpkin spice flavored liquid stevia drops. You can use all maple syrup if preferred. Taste the filling and add more maple to your taste preference. (GF only).

Recipe here

A glass of creamy pumpkin mousse dusted with cinnamon with a gold spoon.

The Best Creamy Pumpkin Mousse (low carb)

Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or stemmed glasses. Make this with granular monk fruit blend for a sugar-free dessert or sugar if you prefer, or half and half blend. (GF only).

Recipe here

Decadent chocolate tart on a gray marble cake stand with a piece cut out on a plate.

Chocolate Tart With Hazelnut Crust

When dessert has to be chocolate, this recipe will knock your socks off. Decadent, rich, smooth, and chocolaty with a hint of orange. Make it up to several days ahead. It holds well wrapped and refrigerated. Crust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake. (GF, DF).

Recipe here

A slice of tall apple pie topped with a scoop of vanilla ice cream with a for and the pie behind.

Apple Pear Pie

A golden, gluten-free apple pear pie from my friend Tiffany at WellFedBaker.com. She'll teach you exactly what to do if apple pie is a must on your dessert menu. (GF).

Recipe here

Nantucket Cranberry Pie

Despite the name, there's no pastry crust in this easy cranberry pie that bakes like a rustic cake with a jammy cranberry layer, and toasted nuts for crunch. So easy!

Get Organized for Thanksgiving

For help on how to get ready for the big day without stressing out, here's my detailed planning guide. From setting your Thanksgiving table to prepping ingredients ahead, and of course when to start brining that glorious turkey. Enjoy it, and don't be afraid to ask for help.

Need More Ideas?

I hope that this recipe roundups will help you plan your Thanksgiving with ease. If you need more ideas for the holiday season, take a look at my holiday recipe collections for Thanksgiving and Christmas. Put together a Thanksgiving menu that everyone will enjoy. One more tip; don't tell them it's gluten-free and dairy-free until it's all over. No one will guess! If you have any questions, leave a comment and I'm happy to help.

Creamy Cauliflower Puree with Fresh Herbs

11/08/2017 by Sally Cameron Leave a Comment

If living the low-carb life has you missing comfort food like mashed potatoes, creamy cauliflower puree is a delicious alternative. My recipe includes sautéed leeks and garlic for more flavor plus the boost of fresh chopped thyme leaves. Make creamy cauliflower puree ahead of time. It re-heats well for busy weeknight dinners or as a swap for mashed potatoes on your holiday table.

creamy cauliflower puree | AFoodCentricLife.com — Creamy cauliflower puree in a serving bowl on a table.

Cauliflower: A Nutritional Star

As a member of the cruciferous vegetable family (broccoli, kale, cabbage, collards and Brussels sprouts), cauliflower is one of the worlds healthiest foods. It is an excellent source of vitamins (especially C), minerals, and fiber. Cauliflower is high in powerful plant compounds called phytonutrients. It contains sulphur containing compounds called glucosinolates and isothiocyanates, powerful fighters against inflammation.

Cauliflower Versus Potatoes: The Carb Controversy

A medium glycemic food with a rating of 58, a 5 ounce serving of gold potatoes would be 26 grams of carbs. A five ounce serving of low-glycemic cauliflower has less than 7 grams of carbs and rates 15 on the glycemic index; a big difference if you're watching your carbs.

How to Make Creamy Cauliflower Puree

Instead of bagged florets, buy a whole head for freshness and trim it yourself. Unsure how to break up a whole head of cauliflower? It's easy, just watch my quick video here. A three pound head yields approximately two and a half pounds of florets and serves 6-8 people. If the heads are smaller, buy two and don't be concerned about leftovers. Creamy cauliflower puree re-heats nicely.

Trim the florets into medium size chunks then steam in a 5-6 quart pan fitted with a steamer rack. Steam cauliflower until tender when pierced with the top of a sharp paring knife, 12-15 minutes. Puree soft cauliflower in a food processor with sautéed leeks and garlic, fresh thyme leaves, salt, pepper, butter (or ghee) and a few tablespoons of chicken broth to make it softer and creamier.

Make It Ahead and Re-Heat

You can make creamy cauliflower puree up to 3 days ahead, cool and refrigerate tightly covered. Reheat in either the microwave or on the stovetop. For stovetop heating, fill a medium pan with a few inches of water, bring to a boil, turn down to slow and place a stainless steel or glass bowl on top with the puree in it and cover. Stir occasionally until hot. To serve, drizzle a little extra melted butter or ghee over the top.

More Cauliflower Ideas

Since the world's gone cauliflower crazy, I thought I'd try it raw and frozen in a smoothie for more fiber and veggie content. It worked great! Here is the recipe for my strawberry banana smoothie with frozen cauliflower, And to swap cauliflower rice for regular rice see this post, and one more...how to roast cauliflower.

Nutrition Facts

Creamy Cauliflower Puree

Amount Per Serving

Calories 88 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 101mg4%

Potassium 29mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 435IU9%

Vitamin C 4mg5%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Easy Instant Pot Chicken Broth

02/08/2021 by Sally Cameron 12 Comments

Instant Pot chicken broth is the magic shortcut every home cook needs. Thanks to pressure cooking, you get the same rich, golden flavor as traditional bone broth - in just 3 hours instead of 20. It's more flavorful, and far healthier than anything in a box or can. Once you try this method, you may never go back to the stovetop version. Make batches and freeze it! That's what I do.

Golden Instant Pot Chicken Broth in a glass container with the pressure cooker behind it.

I started pressure cooking homemade chicken broth out of necessity, but now it's my go-to because the results are incredible. The Instant Pot extracts deep flavor and rich nutrients quickly, without the long simmer or tending traditional chicken broth requires. It's hands-off, fuss-free, and produces a clean, golden broth every time.

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Instant Pot Chicken Broth Recipe Snapshot

Faster than traditional broth - Ready in a few hours instead of simmering for hours.
Rich flavor from pressure cooking - Deep, golden broth with concentrated taste.
Versatile use - Perfect for sipping or adding to recipes that call for chicken broth.
Lower histamine option - Shorter cooking time makes it gentler for sensitive eaters.
Better than store-bought - You control the ingredients, superior taste and nutrition.

Ingredients You'll Need

Ingredients for chicken broth on the counter in prep bowls.

Chicken - Use meaty, bone-in pieces such as whole legs and thighs. A whole chicken works too. Broth needs bones for body and flavor. Ask the butcher to cut it up, buy a pre-cut bird, or cut it yourself (a great skill to learn!). Whenever possible, choose organic.
Onion - White, yellow, brown, or sweet onions all work for building a savory base.
Carrot - Part of the classic French flavor base mirepoix (onion, carrot, celery). Adds natural sweetness and depth.
Celery - Balances flavors and adds subtle herbal notes.
Leek (optional) - Adds gentle, layered flavor if you have one on hand.
Garlic (optional) - Boosts flavor and supports the immune system.
Herbs - Fresh thyme, parsley, and a bay leaf (fresh or dried).
Filtered water - Always use clean, filtered water for the best-tasting broth.
Black peppercorns - Add for mild spice and depth, but skip if you're histamine-sensitive.

Please see the recipe card for measurements.

Chef's Tip: NO SALT. You should never salt broth. Save the salt for the finished dish. It is more controllable that way and people have differing levels of salt sensitivity or the need for a lower sodium diet.

Substitution and Variations

Garlic - Skip it entirely if you're allergic or sensitive.
Leek - Use the dark green tops for broth; save the light white part for sautés and other cooking.
Thyme - Fresh sprigs give the best flavor, but dried thyme works if that's all you have.
Extra richness - Add a few chicken feet for a more gelatinous, collagen-rich broth. (It may feel unusual, but it's a classic chef's trick worth trying).

Chef's Note: is it stock or broth? Today the terms are used interchangeably, but technically stock is made from the bones of the chicken and broth is made from meaty pieces and vegetables. Bones make homemade chicken broth gelatinous (like jello) because bones release collagen as they cook.

How to Make Chicken Broth in an Instant Pot

There are two chicken options: Use chicken parts such as whole legs or thighs, or use a whole chicken. If you're cutting up a whole chicken start at step 1. You need a heavy chef's knife. Special heavy scissors called poultry shears are also very helpful, and not expensive to buy.

If you have chicken pieces, start at step 2 "broth instructions". Another good addition for the pot is the leftover backs from making spatchcock chicken.

If Using a Whole Chicken (How to Cut Up a Chicken)

Place the chicken rounded side (top) up on a stable cutting board.

Steps cutting up a whole chicken on a cutting board with a chefs knife. — **Step 1: Cut between the leg and body on the side of the chicken, then just above the leg joint, freeing the leg and thigh.**

Cutting up a raw whole chicken for broth, with broth vegetables on the side. — Step 2: Cut the chicken in half through the breastbone starting on top. If it's hard with your knife try poultry shears. Next turn the body over and cut along both sides of the backbone to split the chicken in half.

Pieces of a whole cut up chicken ready to use to make broth, with celery, carrots, onion, and herbs. — **Step 3: Cut apart the legs and thighs at the joint, cut the chicken breast into two pieces crosswise, and cut the body in half crosswise. Remove as much skin as possible.**

Broth Instructions

Strip as much skin off of the chicken as possible. That makes room for more meat and bones.

View into an Instant Pot for making chicken broth with chicken, vegetables, and herbs.

Add all of the ingredients to the pot then add the water. Don't fill the inner pot beyond the PC max fill line marked on the inside. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. It should be set to high pressure.

When the time is up, hit the cancel button and allow the pressure to release naturally for 20-30 minutes. After that, turn the vent button and let any remaining pressure release. Overall time with the pressure build and then the release is 3 hours in total.

Straining and Chilling the Broth

A pot of golden finished chicken broth cooling in a sink full of ice and water.

Strain the broth of spent chicken, bones and vegetables through a sieve or fine colander. Clean out the pot and add the broth back in, then place it in a sink full of ice and water to quickly chill (ice bath). Stir occasionally to assist the release of heat. After an hour (or less) your broth should be cold.

For refrigerator safety. let the chicken broth cool to 70°F before putting it in the refrigerator to further chill.

Chef's note: When I make long-simmered bone broth, I use a little apple cider vinegar to help release the collagen from the bones. For a pressure cooker vinegar is not needed as the higher temperature in pressure cookers converts collagen to gelatin quickly for nice rich broth. Added a few chicken feet or backs insures the gelatinous texture.

Refrigerate Broth Overnight

A pot of chicken broth with chilled fat layer on top, ready for defatting.

Cover the pot and place it in the refrigerator overnight. In the morning skim the solidified fat from the surface, portion, label and freeze.

One additional tip, sometimes I strain the broth one more time through a fine sieve (or cheesecloth) to remove any vegetable bits, but this is optional. You can use a small, mini fine strainer and do it as you portion into your containers for freezing.

How to Freeze Chicken Broth

I freeze in 1-cup and 3-cup portions for sipping and soups, or in mini portions (½ cup size) for deglazing pans to make quick sauces. Use mason jars, a freezer bag or other airtight container.

If using a freezer bags, be sure the broth is totally chilled, seal the bags well and lay them flat in your freezer on a small rimmed sheet pan to freeze solid. Then you can remove the sheet pan.

The reason this is not my favorite freezing method is the bags can get nicked and leak, plus it's plastic. Use glass or try these large silicone molds called Souper Cubes. Love them! Be sure to label and date your containers.

Pressure Cooker vs Slow Cooker

For homemade chicken broth, I recommend a pressure cooker (like the Instant Pot) over a slow cooker. Pressure cooking happens in a sealed chamber with steam and pressure, which extracts maximum flavor and nutrients from the chicken and vegetables in a fraction of the time.

Slow cooker - While convenient, most models only make smaller batches, and the flavor isn't quite as concentrated. I prefer making larger amounts in the Instant Pot so I can freeze the extra.

Instant Pot or electric pressure cooker - I use a 6-quart Instant Pot Duo Plus. Any brand works, and if you have a larger pot, scale up ingredients to make a bigger batch (cooking time may increase slightly).

Stovetop pressure cooker - Works just as well if that's what you have.

Four Ways to Thaw and Reheat Chicken Broth

Refrigerator overnight - Transfer frozen broth to the fridge and let it thaw slowly. Reheat gently in a small saucepan over low heat.
Microwave + stovetop - Loosen the broth in the microwave, then finish thawing and heating in a pan on the stove.
Cold water bath - Place the frozen container in a larger bowl of cold water, changing the water every 30 minutes until thawed enough to transfer to a pan.
Silicone cube method - If frozen in cubes, pop one out and melt it directly in a saucepan over low heat, covered.

Tip: if you use a freezer bag, be sure to place the bag in a large bowl to in case the bag has a hole and leaks.

Finished broth in a glass container for freezing, with fresh vegetables alongside.

Recipe FAQs

How long does it take to make chicken broth in the Instant Pot?

When making chicken broth in an Instant Pot, it takes approximately 3 hours in total. It takes about 30 minutes to come up to pressure, then 2 hours to cook, then approximately 30 minutes for the pressure to drop before straining and chilling. Can I make a quick chicken broth for a shorter cooking time? Yes, I've made it with a cook time of 90 minutes versus 2 hours still with good results.

What pressure setting should I use for making chicken broth?

Use the high pressure setting on an Instant pot when making chicken broth.

How should I store the Instant Pot chicken broth, and how long will it last?

Instant Pot chicken broth lasts 3-4 days in the refrigerator or 2-3 months in the freezer in appropriate containers, labeled and dated.

More Broth and Soup Recipes

For more broth recipes, try my long-simmered chicken bone broth, roasted turkey broth, and quick vegetable broth. Find chicken soup recipes here.

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If you make Instant Pot chicken broth, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Easy White Chicken Chili

11/10/2016 by Sally Cameron 2 Comments

When your family is hungry and time is short, make this hearty white chicken chili. Done in 30 minutes, use pantry staples like canned white beans, canned chilies, chicken broth, onions, herbs and spices. Add leftover or rotisserie chicken to keep it easy and get your family fed.

white chicken chili | AFoodCentricLife.com

Getting home a bit later than planned I was greeted with "I'm hungry". Not hello. Not hi. Nope. Sad faces and I'm hungry. I had to do something quick and reached for leftover chicken as my lifeline.

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I'd been testing this white chicken chili recipe and knew I had all the ingredients. It came together in about 25-30 minutes. Healthy and hearty, it can help you face the "what's for dinner" dilemma.

Ingredients for White Chicken Chili

Leftover chicken or rotisserie chicken from the store
Chopped onion and garlic
Chicken broth
White beans - Cannellini or Great Northern beans, rinsed and drained
Canned diced green chilies (mild or hot, your call), 4 ounces
Herbs and spices
Cheese to garnish (optional if you don't do dairy)
1 avocado, pitted and diced (another optional garnish)

Prep Ahead Tips for Chili

Shave a few minutes off the cooking time if you chop your chicken ahead, rinse and drain the beans, even measure out your spices and chop the cilantro. Prep the night ahead or in the morning if you have time.

You can make this white chicken chili a few days ahead of time, then heat it back up when you are ready to eat. It holds for 3 days in the fridge.

How to Cook White Chicken Chili

Chop the onion and cook in oil until softened
Add garlic and chilies for a minute
Add spices, cook another minute or two
Stir in beans
Pour in chicken and broth, stir
Sprinkle in cilantro and heat through

Great garnishes include diced avocado, chopped scallions, or grate a little cheese over the top. Our current favorite is raw sharp white cheddar from Organic Valley.

Options

If you need to stretch the quantity, add more broth and turn it into a soup. If you have fresh poblano chilies available, chop one into small dice and sauté with the chopped onion. Another nice add is a couple of fresh chopped tomatillos. Make it simple or add a few options to make it your own.

📖 Recipe

Old Fashioned Sand Tarts Cookie Recipe

12/21/2012 by Sally Cameron 7 Comments

Baking old fashioned sand tart cookies has been a family Christmas tradition for decades. Baking these thin Pennsylvania Dutch sugar cookies brings back great memories of baking with my mom. If you love baking cookies during the holiday season, add this crispy cookie recipe to your favorite cookie recipe box. They're a sweet and crispy cookie for the holidays, cut into shapes and decorated with colored sugar sprinkles.

Sand tart cookies on a plate near cookie cutters.

Sand tarts sometimes go by different names like Pennsylvania Dutch sand tarts. These rolled and cut cookies were always a part of our holiday cookie platters. One addition we made was fresh orange zest for wonderful citrusy flavor.

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Why You'll Like This Recipe

It's an old fashioned classic sugar cookie.
A great cookie to gather friends and family and make together.
Simple ingredients.
I'll have a gluten-free version out soon.

Recipe Ingredients

While baking with partially hydrogenated shortening (Crisco), white flour and white sugar was standard in the 1940′s, I've adapted my mom's recipe to make it a little more modern.

I use butter instead of shortening, natural sugar instead or regular white sugar, and doubled the orange zest. In addition to organic ingredients, choose naturally colored sugar sprinkles if you prefer.

Flour: Regular all purpose white flour.
Baking powder: Buy aluminum free and check the expiration date.
Butter: I've swapped unsalted butter for partially hydrogenated shortening (Crisco) often used in 1950's and 1960's baking. If possible, buy an 85% fat butter, sometimes called European butter. Standard American butter is 80% fat.
Sugar: White sugar or natural cane sugar. Superfine sugar is good too.
Eggs: Large eggs for the dough and to use as an egg wash.
Oranges: While not traditional, we added plenty of fresh orange zest for a terrific citrus flavor. it was our family twist.
Colored sugar sprinkles: Colored sprinkles make Christmas cookies more festive. If you buy the naturally colored sugar sprinkles the colors are not as bright but they are still beautiful.

For measurements please see the recipe card.

Chef's note: I'm working on a gluten-free version of sand tart cookies and will add notes as soon as possible, I testing with King Arthur Measure for Measure.

Tools for Baking Cookies

To make these cookies you will need:

A rimmed baking sheet or cookie sheet (I use rimmed ones).
Rolling pin.
Wax paper or parchment paper (I use parchment).
A hand mixer.
A sifter or fine sieve.
A medium sized, simple shaped metal cookie cutters (better than plastic).
Pastry brush.
Metal spatula (a pancake turner-type spatula).

How to Make Sand Tarts

Start by placing dry ingredients into a sifter or fine sieve and shake onto a piece of parchment paper or wax paper. This refines the flours.

Next, cream butter and sugar together. Technically, creaming means to beat the sugar and butter together with a hand electric mixer or standing mixer until its light, fluffy, and pale yellow in color. It will have a sandy texture.

Once the sugar and butter are creamed, slowly add a beaten egg and fine orange zest. Tool tip: use a microplane zester for fine orange zest.

Add the flour mixture in gradually on low speed and mix until dough is smooth. Split the dough into two portions, flatten into disks, wrap well in plastic wrap and refrigerate for 2 hours or overnight. Chilling the dough helps to educe the spread of cookies made with all butter.

When you want to bake, remove the dough from the refrigerator and allow it to stand for 1 hour before rolling it out. Heat the oven and get your tools ready while you are waiting. You want the dough soft but chilled to roll well.

Follow the steps below to roll, cut, decorate and bake the cookies.

Rolled cookies or cut cookies are more work than a drop cookie, but worth it. My mom taught me to roll out cookie dough on a floured pastry cloth.

Today, I roll the dough between sheets of wax paper or parchment paper. It's easier, less messy, and uses no extra flour (which can toughen cookies). And if the dough gets too warm and soft just put it back in the refrigerator to firm up for a few minutes.

Colored Sugar Sprinkles

Colored sugar for decorating cookies is called sanding sugar. Most sugars at the market are made with synthetic foods dyes, chemicals or artificial ingredients and often have preservatives. What else can you use? Naturally colored sprinkles.

Naturally colored sugar sprinkles may not be as bright as colors of traditional decorative sugars, but they are a better choice (if available). These sugars use colorants from natural sources like fruits and vegetables.

See what's available at your local market or find options online if you want to go with natural colors. Here's one source of naturally colored sugars with good colors. Find them on Amazon. I used the orange sugar for this batch but red and green are great for Christmas, blue for Hanukkah, or pink and red for Valentines Day cookies.

A other option is using cinnamon sugar instead of, or along with, the colored sanding sugar.

Butter must be at room temperature for proper creaming.
Thorough chilling of the dough is key to success with a rolled cookie.
To keep cookie cutters from sticking, dip the edges in a little flour then shake off the excess before cutting.
Cut the cookie close together to minimize waste, then form and re-roll leftover dough.
Brush the cut cookies on the baking sheet with beaten egg yolk (egg wash) to get the colored sugar sprinkles to stick.

Anything with a fancy edge will lose some of its shape as the cookies spread while baking. Don't worry if that happens. Baking on parchment lessens the spread a bit. Simple stars and hearts work well, but I've done angels and other shapes like Christmas trees, rounds, candy canes and snowmen.

Make Dough Ahead

Make the cookie dough a day or two ahead as it keeps well wrapped in the refrigerator wrapped in plastic wrap. Allow the dough to stand at room temperature 1 hour before rolling. If the dough softens as you're cutting the cookies and it seems difficult, place the dough in the refrigerator or 10 minutes and they will cut more easily.

Cookies will keep in an airtight container on the counter for a week, but trust me they won't last that long. They are irresistible.

A pile of sand tart cookies closeup with sugar sprinkles.

History and Tradition

My mom's heritage is from the Amish and Mennonite population of Lancaster County, PA. Our family favorite Christmas cookie recipe is adapted from the 1940's Woman's Home Companion Cookbook. My historic, tattered treasure holds the original recipe for the sand tart cookie.

Gather up your kids, family, friends or neighbors and start a baking tradition of your own. Enjoy the joy of being together in the kitchen and creating memories that will last forever. Happy baking and Merry Christmas from my kitchen to yours!

Baked sand tart cookies cooling on a rack and in a gift box.

📖 Recipe

Sour Cream Pork Chops Recipe

10/14/2022 by Sally Cameron 6 Comments

No more dry as cardboard pork chops with this sour cream pork chops recipe for juicy, tender chops. For a flavorful dinner tonight, make chops that the whole family will enjoy. It might just become your next family favorite. The sauce is smooth and creamy with caramelized onions, garlic and herbs and the secret ingredient switch? Using French-style sour cream called creme fraiche instead of sour cream. Read on to find out why.

Sour crem pork chops in cast iron skillet.

Why use creme fraiche instead of sour cream? Because of the higher fat content. Creme fraiche has twice the fat of traditional sour cream. Unlike sour cream, it won't curdle in sauces or soups and brings richness to simple recipes. Look for it near the sour cream in the refrigerated dairy section. It makes a terrific sour cream sauce or gravy.

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Why You'll Love Sour Cream Pork Chops

The rich and creamy sauce.
Great dinner recipe.
Made with easy to find boneless pork chops.
Make it in 30 minutes for a fast dinner.

Ingredients You'll Need

sour cream pork chops ingredients with labels.

Boneless pork chops: Many people don't like dealing with bones, so I went with a boneless cut of pork chops for this recipe. Bones generally give flavor and moisture to meat, but you'll find with the cooking method of this recipe (called braising), you get the best pork chops that are moist not dry.
Onion: Brown, yellow, or sweet all caramelize well adding great flavor. Don't use red onion because of the color; you will have pink sauce!
Thyme leaves: I prefer fresh but dry works too if fresh is not available. Use ⅓ of the amount of fresh is the rule.
Fats: Use both extra virgin olive oil and unsalted butter for the best flavor. Always buy unsalted butter so you control the salt in the dish.
Broth: Low sodium chicken broth or beef broth. Check the freezer section at the store for good options versus canned or boxed and read labels for salt and ingredients.
Wine: Dry white wine is my go-to but a little dry sherry is nice too. Don't buy a big bottle to cook with; get the airline sized bottles. Works great!
Dairy: Creme fraiche (French-style sour cream) gives you a smooth, rich sauce. Do not sub regular sour cream as it will curdle. Creme fraiche has double the fat content.
Mustard: Dijon mustard give the best flavor. If you like it spicy, try a spicy mustard.

See recipe card for all ingredients and quantities, salt and black pepper.

If you enjoy pork, try this roast pork tenderloin with a creamy Dijon mustard sauce.

Chef's tip: Buying pork chops. Buy boneless pork chops that are 1-inch to 1 ½-inch thick. If they are super thick (2-inches or more) slice them in half yourself or have the butcher do it for you. You can cook the really thick chops, it will just take a little longer, and for most appetites, a 6-8 ounce chop is plenty.

Substitutions and Variations

If you'd like to change this up a bit, here are a few variations:

Herbs - Instead of thyme, try fresh oregano, marjoram, parsley or sage. Herbs differ in the strength of taste so maybe start with a bit less and taste, then add more if desired.
Sherry - Swap dry sherry for the dry white wine (or do half and half)
Mushrooms - Add a few thinly sliced mushrooms to the sauce before adding the chops.
Brining recipe - If you want to brine your pork chops for extra mpisture and flavor, use my pork brine recipe.

How to Make Sour Cream Pork Chops

Get the pork chops out of the refrigerator 45-60 minutes ahead to get the chill off for best results. Please see the recipe card for complete details.

Seasoned boneless pork chops. — **Step 1: Season chops.**

Browned pork chops in cast iron. — **Step 2: Brown in the pan on one side only, then remove to a plate or rimmed baking sheet.**

Sliced onions cooking in a cast iron pan. — **Step 3: Add butter to the pan and start cooking the onions.**

Caramelized onions in black pan. — **Step 4: Cook onions until caramelized and golden, then add the garlic and cook 1 minute more.**

Golden brown caramelized onions in a black skillet deglazing with wine. — **Step 5: Add the wine and cook until it's almost gone (deglazing the pan).**

Sauce ingredients being whisked together in a pyrex glass measuring cup. — **Step 6: Whisk broth, creme fraiche, thyme, and mustard together.**

Creamy sauce mixture pouring into a pan of caramelized onions to make a sauce. — **Step 7: Pour the sauce mixture into the onions .**

A sour cream onion sauce cooking down on the stovetop in a cast iron pan. — **Step 8: Simmer about 5 minutes until reduced.**

Boneless pork chops in a black skillet on top of sauce to be cooked down. — **Step 9: Add the pork chops back to the pan.**

Pork chops under a glass lid to finish cooking on the stovetop. — **Step 10: Put a lid on the pan, turn heat down a bit, and cook for 5-8 minutes until chops reach 140°F-145°F. Ready to serve.**

To Thicken the Sauce

The sauce is very juicy. If you want to thicken it into more of a gravy, add 1 tablespoon of cornstarch to 2 tablespoons of water and stir until smooth in a small bowl (called a slurry). Remove the chops to a plate and keep warm. Stir the slurry into the hot sauce and cook for 1 minute to thicken and remove any raw taste from the cornstarch. It's ready to serve when it's thickened.

Tips for Pork Chop Success

Cook time will depend on the thickness of the pork chops. Thin one cooks faster, a thicker cut pork chop will take a little longer.
When you slice the onions, it looks like a crazy amount of onions; they cook down as they release moisture.
Some recipes use bouillon cubes. All I can say is don't. Use real chicken broth. Those cubes (and jarred pastes) are super high in sodium and filled with unhealthy ingredients.

Other Ways to Use Creme Fraiche

Garnish soup or chili
Sweeten with honey and use over berries for dessert
Stir into soups for a creamy richness (like tomato soup)
Make a decadent hot fudge sauce
Dollop next to dessert like an apple cake or pumpkin tart.

Close up of creamy pork chops with sauce.

Serving Suggestions

Sour cream pork chops work well with a simple side vegetable like 5 minute green beans or easy broccolini. And to go with that terrific sauce, mashed potatoes are hard to beat! Also delicious are fluffy white rice, egg noodles, or brown rice pasta (like farfalle) for gluten-free work well too.

Store any leftovers in an airtight container for 3-4 days. Be sure to label and date.

How to Reheat

Leftovers reheat well. Use your oven. Place the chops in a small glass dish and add the leftover sauce. If no sauce, add a little broth, 1-2 tablespoons. Cover tightly with foil and heat for about 30 minutes.

Recipe FAQs

Why are my pork chops always tough and dry?

Pork chops are lean protein, so it's easy to over-cook them. Watch your timing as they cook pretty quickly. The sauce in this recipe keeps them moist and flavorful. Thin chops cook faster than thick ones. Test with a digital thermometer. The perfect temperature is (140°F-145°F).

Can pork chops be a little pink in the middle?

A little pink is ok. Rather than guess whether they are properly cooked, use a digital thermometer and cook until they reach 145°F (the safe temperature).

Should you rinse pork chops before cooking?

No. Do not wash any kind of meat before cooking. Washing raw poultry, beef, pork, lamb or veal before cooking just spreads and bacteria to other surfaces. Cooking to the proper temperature makes them safe.

Recipes for Super Side Dishes

What to add to this delectable dinner? Try one of these side dish options.

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If you make this pork chop recipe, please comment and let me know,. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

📖 Recipe

Creamy Mango Sauce

07/19/2014 by Sally Cameron 7 Comments

This brightly flavored citrusy mango sauce is a smooth, golden blend that adds fresh tropical flavor to grilled chicken, fish, shrimp, and salads. Made with ripe mango, a medley of citrus juices, a little shallot, and just a touch of honey, it's tangy, lightly sweet, and perfectly balanced. Blended until velvety and pourable, this versatile sauce is an easy way to elevate simple summer meals.

The inspiration for this recipe came from a lobster salad we enjoyed at the Montage in Laguna Beach, CA. The restaurant was nice enough to tell me what was in it so I took notes and came up with my own recipe. Hope you enjoy it. Its a terrific, refreshing summer sauce.

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Why You'll Love This Recipe

It's really versatile as both a sauce and a dressing.
It's light and bright citrusy mango flavor are terrific.
Mango sauce lasts 5 days in the refrigerator.

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Mango Sauce Ingredients

Oil: Extra virgin olive oil or avocado oil.
Mango: Either fresh or frozen.
Citrus: Pink grapefruit, lemon, orange, and lime for their juices.
Shallot: A little more mild and sweet than onion.
Sweetener: A little honey balances the citrus, or use the zero-sugar honey.

Please see the recipe card for measurements, salt, and pepper.

Mango sauce is delicious served with this grilled prosciutto or bacon wrapped scallops.

Substitutions and Variations

No mango? Try ripe peaches or pineapple for a similar tropical flavor.
Citrus mix: Swap in your favorite combination-lime and orange for something sweeter, or grapefruit and lemon for more tang.
Sweetener: Use maple syrup or a sugar-free liquid sweetener in place of honey if preferred.
Add a kick: For a spicy variation, blend in a small piece of jalapeño, a pinch of crushed red pepper, or add some of your favorite hot sauce!
Make it creamy: Add a spoonful of coconut cream or Greek yogurt for a thicker, richer finish.

Recipe Directions

It's so easy to make. Just dump everything for the mango sauce into the blender and puree! Creamy citrus mango sauce lasts for five days in the fridge so extra does not go to waste.

Grilled scallops wrapped with prosciutto and mango sauce.

Servings Suggestions for Mango Sauce

As a salad dressing over fresh salad greens.
With grilled or roasted fish.
Grilled or seared scallops (photo above).
Grilled or broiled shrimp.
Drizzled over vegetables like green beans or broccoli.
To jazz up simple boneless, skinless chicken breasts.

Other Mango Recipes

Did you know mango is the most widely consumed fruit in the world? With its natural sweetness and versatility, it's no wonder it stars in everything from sauces to smoothies.

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If you make this mango sauce, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Pomegranate and Spinach Salad

12/18/2017 by Sally Cameron 3 Comments

Love spinach salads? Try this twist on the classic strawberry spinach salad by swapping in juicy pomegranate seeds for a vibrant, seasonal touch. This pomegranate and spinach salad is perfect for fall when pomegranates are at their peak. It has everything-ruby-red seeds, tender baby spinach, crunchy walnuts, hard-boiled egg, creamy goat cheese, slivered red onion, and crisp bacon. To bring it all together, a homemade pomegranate vinaigrette adds the perfect balance of tangy and sweet.

A white bowl of spinach leaves, red onion, hard boiled eggs, crisp bacon crumbles and pomegranate seeds.

While many spinach salads are dressed with a warm bacon dressing, this version takes a fresher approach with an easy pomegranate vinaigrette. It's light, tangy, and lets the vibrant flavors shine. Plus, from a health standpoint, this salad is packed with nutrients while still tasting absolutely delicious. And for all the bacon lovers out there-don't worry! I've kept the crispy crumbles for added crunch, but you can always skip them if you prefer

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Why You'll Like This Recipe

It's easy, healthy, and colorful.
A nice trade off from a standard salad.
Make the elements ahead of time and toss to serve.

With any extra baby spinach, use it in smoothies like this blueberry spinach or this refreshing cucumber and spinach smoothie.

Recipe Ingredients

Pomegranate and Spinach salad

Baby spinach leaves: Grab a container of the baby spinach leaves to save time.
Cheese: Goat cheese is lovely with a soft tang, either a log you can crumble yourself or the crumbled container.
Nuts: I went with walnuts for this salad for their rich flavor.
Pomegranate seeds: Add so much beautiful color and a tart tanginess. Buying a whole pomegranate and seeding it yourself is easy and the seeds are fresher and last longer. If you prefer, buy a container of pomegranate seeds (called arils).
Bacon: Adds a nice, salty crunch. Use either pork bacon or turkey bacon.
Eggs: Hard boiled eggs take 15 minutes plus a chill in ice water. Read here on how to make perfect hard boiled eggs.
Onion: Red onion adds color and a little bite. Use shallot if you prefer.

Pomegranate Vinaigrette

Oil: Use extra virgin olive oil or avocado oil for a nice vinaigrette.
Vinegar: Pomegranate vinegar is a fun flavored vinegar to have in your pantry. Find it at Traders Joes and online.
Maple syrup: For just a touch of sweetness and helps bring the vinaigrette together.
Mustard: Creamy Dijon must is best in vinaigrettes and helps emulsify the dressing.

Please see the recipe card for measurements, salt and pepper.

Substitution and Variations

Other fruit vinegar options include red wine vinegar, cranberry vinegar, raspberry vinegar, or cherry vinegar.
Try other nuts such as pecan, pine nuts, or sliced almonds. Toasted pepitas are delicious too. For how to toast pepitas see this post.
For nut allergies, omit or use sunflower seeds or pumpkins seeds (pepitas).
Don't like goat cheese? Try blue cheese crumbles or tangy Greek feta cheese.
For vegetarians, skip the bacon.
If you're an avocado lover, diced avocado is a great addition with it's creamy rich texture and flavor.

For a great comfort food meal, try these stuffed pasta shells with spinach and ricotta.

Chef's tip: Intimidated by opening a pomegranate? It really is easy, and once you do it you might prefer doing it yourself as the seeds are fresher and last a lot longer in the refrigerator than buying a container. For instructions on how to open a pomegranate see this post. Be sure to wear an apron!

Recipe Instructions

All of the components of this baby spinach salad are easily made ahead of time and assembled at serving time.

Step 1: Get the bacon frying, either in a pan or the oven. When cool, chop or crumble.
Step 2: Hard boil your eggs.
Step 3: Seed the pomegranate if using a fresh one.
Step 4: Slice your onion or shallot.
Step 5: Crumble the cheese (if using) and chop the nuts if needed.
Step 6: Make the vinaigrette.

Chef's tip: Cooking bacon in the oven. If you want a hands off way to cook bacon and not mess up your stovetop, try baking it in the oven. Line a rimmed baking sheet with foil, top with a wire cooking rack, and top with raw bacon strips. Bake at 350°F for 15 minutes on each side, or until golden and crisp. Cool and crumble.

A serving bowl of a baby spinach salad, small plates in the background, and a glass pitcher of dressing.

How to Make a Basic Vinaigrette

The general rule for making vinaigrettes is one part of acid (vinegar) to three parts of fat (oil). My first choice is a good extra virgin olive oil, but other oils works such as avocado oil. I love to use flavored olive oils to keep things interesting. Depending on the flavor you want to achieve there are many options.

Basic vinegars for vinaigrette include red wine vinegar, champagne vinegar, and apple cider vinegar, but again there are many fun options. You can also use citrus juice such as lemon, orange, and lime. A little Dijon mustard emulsifies the vinaigrette (holds it together).

Taste the vinaigrette and adjust for yourself. I added a little more vinegar for more tang. A little salt and pepper and you are good to go.

colorful spinach salad with pomegranate.

Serving Suggestions

Keep all elements in the refrigerator in an airtight container until serving time, then toss with a little dressing and serve more at the table if desired.

Without dressing, this salad holds pretty well overnight. If you think you won't use all of the salad, don't toss the baby spinach salad with dressing but serve it at the table for each person to drizzle on.

This is a great side salad but if you want to add protein, try a little sliced grilled chicken or steak.

Dietary Notes

For most people, spinach is a great add to your diet, but it is high in natural compounds called oxalates. If you suffer with kidney or gallbladder issues, check with your healthcare provider before consuming spinach. It's also high risk for people with histamine intolerance.

Recipe FAQs

What are some variations of baby spinach salad?

To change up a baby spinach salad, vary the fruits using strawberries in summer or pears and apples in fall. Add grains such as cooked quinoa. For summer, add what in season such as cucumber, bell peppers. In fall roast beets are a great addition. Change m up the cheese, nuts, and try a vinaigrette dressing instead of the standard warm bacon dressing.

How do I make a simple baby spinach salad?

For a simple baby spinach salad, limit the elements you are adding to 1 or 2, such as a fruit and nuts, or cheese and nuts. Use what is best seasonally. Dress with a simple vinaigrette dressing versus a more time-consuming warm spinach dressing. A good dressing makes even a simple salad terrific.

What dressings pair well with baby spinach?

While tradition might be a warm bacon dressing, many other dressing pair well with a baby spinach salad. Try a balsamic vinaigrette or a honey mustard dressing. Try a vinegar made with a fruit flavored oil and vinegar. Just be sure the dressing compliments the other elements of the salad.

More Terrific Salad Recipes

Boost your salad creativity with these salad recipe ideas. Banish boring salads all year long and make them something to look forward to for your family. One more great use for baby spinach, try this versatile ricotta filling made with spinach.

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If you make this pomegranate and spinach salad, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other reader and I appreciate hearing from you.

📖 Recipe

One-Pan Mediterranean Chicken Thighs

11/06/2015 by Sally Cameron 7 Comments

Need a fresh idea for chicken dinner? Try these Mediterranean chicken thighs-a one-pan meal bursting with sunny Mediterranean flavors. Last night, I picked up chicken thighs with no plan, and this delicious dish came together with tomatoes, thyme, olives, and veggies. The sauce is rich, flavorful, and perfect on its own or served over pasta. Easy and packed with flavor-this is a must-add to your chicken recipe collection.

Mediterranean Chicken | AFoodCentricLife.com

Quick recipes are a lifesaver for busy cooks, and these Mediterranean chicken thighs come together in about 30 minutes. Make them fresh for a fast, flavorful dinner or prep them on Sunday for easy reheating during the week-they'll keep well for up to 4 days in the fridge. Leftovers? They make a fantastic lunch, and the juicy vegetables and rich sauce only get better with time.

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Why You'll Like This Recipe

Takes about 30 minutes.
Make it ahead and reheat during the week if desired.
Tasty sauce with lots of veggies.

Recipe Ingredients

Chicken: Bone-in chicken thighs.
Onion: Yellow, brown, or white onion.
Celery: Supports flavor.
Carrots: For flavor and sweetness.
Wine: Use white wine such as a Chardonnay or a Sauvignon Blanc.
Oil: Olive oil or avocado oil.
Broth: Low sodium or homemade chicken broth.
Tomatoes: Canned diced tomatoes work fine, petite diced if you can find them.
Olives: Pitted Kalamata olives.
Garlic: For flavor, fresh is best.
Herbs: Either fresh thyme or dried thyme, or use an dried Italian blend, and a bay leaf.
Saffron: Adds beautiful color and flavor, optional (as it is expensive).

Please see the recipe card for measurement, salt, and pepper.

Substitutions and Variations

Substitute bone-in chicken breasts for thighs, cutting them in half crosswise.
If you don't cook with wine, use chicken broth.

Recipe Instructions

Step 1: Place chicken thighs top down on a cutting board and trim any extra fat and skin. Season with salt and pepper.

Step 2: Brown the chicken thighs in oil in a medium dutch oven or other large heavy pot until golden brown.

Step 3: Add the veggies, broth, cover and finish cooking in 15-18 minutes. Cook until the thighs read 165°F with a digital kitchen thermometer.

Serving Suggestions

Serve mediterranean chicken thighs alone in a shallow bowl as there is lots of veggies and broth. Or you can serve with a little brown rice, pasta (brown rice pasta for gluten-free) or zucchini noodles for low carb. Riced mashed potatoes work well too.

Storage and Reheating

If you have leftovers, save extra chicken and the juices and vegetables in an airtight container for up to four days. Reheat gently on the stovetop covered with a lid to maintain moisture. Reheating in the oven works as well, at 350°F until heated through to 165°F.

Recipe FAQs

Can I use boneless, skinless chicken thighs instead of bone-in?

Yes, you can use boneless, skinless chicken thighs instead of bone-in chicken thighs. The cooking time will be reduced. Before you do, remember that the bone adds flavor and moisture, but do what works best.

What are suitable substitutes for Kalamata olives?

If you can't get the blackish-purple Kalamata olives, try the green Castelvetrano olives and be sure they are pitted.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work really well. Use bone-in chicken breasts and cut them in half crosswise before cooking. You can also use boneless chicken breasts.

More Chicken Recipe

Can you ever have too many chicken recipes? I don't think so. Try some of these to add to your recipe file. And be sure to checkout the chicken recipe index for more inspriation!

Did You Make This Recipe?

If you make these Mediterranean chicken thighs, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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Creamy Chicken with Gravy

02/22/2016 by Sally Cameron 11 Comments

Chicken with gravy-it's the kind of meal that brings back memories of family dinners at Grandma's, complete with mouthwatering, creamy gravy. But if you're gluten-free, dairy-free, or grain-free, you might think those rich, comforting flavors are off the table. Not anymore! This chicken with plant-based gravy is creamy, satisfying, and downright delicious. The secret? Cashew butter adds a luscious texture and rich flavor that will have everyone at the table asking for seconds.

Braised chicken breasts on a platter with gravy boat of cashew sauce.

This chicken with gravy recipe features a creamy, dreamy gravy made with cashew butter! It's a classic comfort food reimagined-completely gluten-free, grain-free, and dairy-free. While it might sound unconventional, it absolutely works, delivering all the rich, satisfying flavors you love without the traditional ingredients

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Why You'll Like This Recipe

Gluten-free and dairy-free gravy.
A classic creamy gravy that tastes great.
Another delicious chicken recipe to add to your recipe file.

Braised Chicken with gravy in a wide shallow pan.

Recipe Ingredients

Chicken: Bone-in-skin-on chicken breasts.
Oil: Extra virgin olive oil.
Broth: Chicken broth.
Almond milk: Be sure to buy unsweetened.
Nut butter: Creamy cashew butter (I use this brand).
Mustard: Creamy Dijon mustard adds nice flavor.
Garlic: Granulate garlic works fine.
Herbs: Fresh thyme sprigs, or dried if no fresh is available.
Thickener: Cornstarch or arrowroot starch.

Please see the recipe card for measurements, salt and pepper.

Chef's tip: What is braising? The technique for cooking this chicken is called braising. Braising is a traditional two-step cooking method. Meat is first browned then a liquid of some sort is added for the meat to finish cooking in, creating it's own sauce. Braising is usually done with larger cuts of meat and works great with bone-in chicken breasts. It's really easy and just about fool-proof.

Substitutions and Variations

Use another plant-based milk such as coconut milk, cashew milk, or oat milk.
For other herbs, use a dried Italian seasoning blend.

Recipe Instructions

Pre-heat the oven to 375°F.

Trimming bone-in chicken breasts of side ribs with a cleaver on brown paper.

Step 1: Trim chicken breasts of any side bones and excess fat and skin. Season chicken breasts with salt, pepper, and garlic.

Step 2: Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Place the chicken breasts skin side down and cook until they have a golden brown crust, 5-7 minutes. Turn the chicken breasts over.

Step 3: Whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil. Put the pot back on the stovetop.

Step 4: In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.

Serving Suggestions

Riced mashed potatoes are a terrific side dish for chicken with gravy. Serve with a green vegetable and a side tossed green salad and you're set.

You will probably have extra gravy, as a serving is ½ cup per person. Leftover gravy reheats well and keeps tightly covered in the refrigerator for 3-4 days.

Chicken with gravy on a blue plate for dinner with green beans.

Recipe FAQs

What cut of chicken is best for making chicken with gravy?

Bone-in chicken breasts are the best cut of chicken as the bone adds flavor and moisture, but boneless chicken breasts work for convenience. For bone-in chicken breasts, leave the skin as it adds more flavor and creates a crispy texture.

What can I use instead of flour to thicken gluten-free gravy?

Good thickeners to use for gravy without flour include cornstarch, arrowroot starch, and tapioca starch. Nut butters are another way to thicken and enrich gravy.

What broth should I use for gluten-free gravy?

For gluten-free gravy, use either chicken broth or vegetable broth. Homemade provides the best flavor and control over ingredients. If buying your broth, read labels for questionable ingredients and sodium levels, and check out the frozen foods aisle for good broths as well.

More Great Chicken Recipe

Chicken is so versatile! Here are more ways to enjoy it with both chicken thighs and chicken breasts. For more inspiration check out the chicken recipes index page.

Did You Make This Recipe?

If you make tis chicken with gravy, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

I created this recipe for the book Eat Fat Get Thin, A NY Times best-seller for keto diets.

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Curry Chicken Thighs

06/20/2016 by Sally Cameron 2 Comments

These easy curry chicken thighs come together in under 30 minutes, making them perfect for a quick and comforting dinner. Bone-in chicken thighs are seared, then braised in a coconut milk and spice mixture-so the chicken stays juicy while creating its own rich, flavorful sauce. With bold Indian-inspired flavors and a creamy texture, this dish is both satisfying and simple. The sauce is delicious spooned over rice and vegetables.

quick chicken curry | AFoodCentricLife.com

These creamy curry chicken thighs are really is easy and fast using a few simple ingredients from your pantry. Think you don't like curry? Try this recipe. The warm spices are so inviting and, well, warming! The creamy sauce is terrific with rice and veggies.

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Why You'll Like Curry Chicken Thighs

Curry chicken thighs makes it's own sauce.
It's a fast and easy recipe for a busy weeknight.
Keep most ingredients in your pantry.

Ingredients You'll Need

Chicken: Use bone-in chicken thighs, but chicken breasts work too.
Oil: Coconut oil, avocado oil, or use a healthy neutral oil.
Coconut milk: Use canned coconut milk for a rich, creamy sauce.
Chicken broth: Buy low sodium so you control the salt.
Garlic: Fresh garlic cloves for the best flavor.
Curry powder: Start with mild curry powder and add heat with cayenne pepper or hot sauce if you love heat.
Curry paste: I use this clean red thai curry paste which is medium heat. Use yellow for more mild curry paste.
Ginger: I use a ginger puree in a jar as it's easy, but you can use fresh ginger finely grated, or the tube puree.
Limes: For the tart, bright, acidity it adds to the dish.
Saffron: Use a pinch of saffron threads if you have it for more flavor and color. Just a few threads will do (optional).
Thickener: Use either cornstarch or arrowroot starch to thicken the pan sauce at the end.
Cilantro: Fresh chopped for a nice visual counterpart to the golden sauce and adds fresh flavor.

Please see the recipe card for all ingredients and measurements, salt and black pepper.

Substitutions and Variations

If your family doesn't like dark meat thighs, use bone-in chicken breasts and cut them in half cross wise. Bones add flavor and moisture to chicken.
Swap fresh Italian parsley for the cilantro.
Add carrots. Peel and thinly chop 4 carrots and add with the braising sauce.

Recipe Instructions

Pull the chicken out of the fridge and unwrap for 45 minutes if you can. This gets the chill off and helps the chicken cook more quickly with better results.

Trim extra fat and skin with a sharp knife. Season the chicken with sprinkles of sea salt and ground black pepper.

Choose a pan that holds the chicken skin side down in a single layer as well as the braising liquid. Sear chicken skin side down in oil until golden.

Pour off the extra fat in the pan, turn chicken over and pour the coconut curry mixture in the pan around the chicken. Cover and simmer about 15 minutes until chicken reaches 170°F - 175°F. Thighs need to go to a little higher temperature than chicken breasts.

Serving and Sauce

To thicken the braising liquid into a sauce, whisk together the cornstarch and equal water until smooth. Add to the sauce in the pan and cook stirring 1-2 minutes until thickened. If the sauce get lumpy, pulse for a few seconds in a blender.

Serving Suggestions

Curry chicken thighs are great served with either brown, white rice, or quinoa for no-grain. I like to blanch sugar snap peas for 2-3 minutes and serve with the chicken. Simple green beans work perfectly too.

Make Ahead and Reheat

A great way to streamline meal preparation during the busy week is to make a few dishes ahead on Sunday afternoon, cool, wrap well, date and refrigerate. This chicken curry reheats well.

To reheat, place chicken and sauce in a sauté pan in a flat layer and cover with a lid. Turn heat to low. Allow the chicken to heat up slowly and get back to 165°. It will take awhile cold out of the fridge but you can be off doing other things while dinner warms up or making side dishes.

Alternatively re-heat the chicken in a 350°F oven covered for about 30 minutes. Timing depends on how cold it is to start.

A blue plate with golden chicken thighs and bright yellow curry sauce.

Chef's Note: Curry powder is a blend of spices, usually turmeric (where it gets it's color), ginger, cinnamon, cumin, coriander, anise, fenugreek, dry mustard and others. You can buy it at any grocery store. Different brands vary in their taste and blend, so if you like curry, experiment to find your favorite. They also vary from mild to hot.

Recipe FAQs

What cooking method is best for chicken thighs?

While you can roast, bake, saute or grill chicken thighs, braising is a delicious, easy and fast way to cook chicken thighs, which is basically what this recipe is. Started with searing, turn, then finish with a broth or gravy, simmering until done.

What makes curry so creamy?

It depends on where the recipe hails from. Indian curries use cream and yogurt for creaminess, and Thai curries usually use coconut milk for the creamy texture.

More Recipe Ideas

For another terrific chicken recipe try my braised chicken with cashew gravy.

⭐️Did You Make This Recipe?

If you make curry chicken thighs, please add your comment. I appreciate your feedback and enjoy hearing from you and they really help other readers. If you loved it, please give it a 5-star rating!

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Gluten-Free Apple Cake

11/06/2014 by Sally Cameron 186 Comments

Here's a delicious way to enjoy apples any time of the year. If you're looking for recipes with apples, try this delicious apple cake. Slices of apples and chopped nuts tucked into cake batter spiced with cinnamon. The baking cake fills the house with an irresistible aroma. Plus, my recipe is both gluten-free and dairy-free. No one would ever guess.

Apple Pecan Coffee Cake | AFoodCentricLife.com

This moist cake recipe was a big hit with a group of girlfriends so I decided to post it for you. The crumb is tender, and the baked apples with cinnamon are lovely for fall. It's a perfect snack or dessert cake and you can sneak a piece in for breakfast. See serving tips at the end.

For another easy, one-pan cake, try this lovely fresh cherry cake.

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layering apples for a cake | AFoodCentricLife.com — Apple cake in the pan for baking.

Recipe Ingredients

I've made this recipe with both chopped and sliced apples and I like the sliced apples a little better. I do use cinnamon, and prefer it with a little softly whipped heavy cream if serving for dessert.

For your shopping list:

All-purpose gluten-free flour blend (like Bob's Red Mill 1:1 blue bag)
Almond flour
Granular monk fruit blend or natural sugar
Baking powder (buy aluminum-free)
Baking soda
Cinnamon
Salt
Olive oil or coconut oil
Golden brown sugar
Eggs
Vanilla extract or paste (here's my favorite)
Almond milk or dairy milk
Chopped pecans or walnuts
2 large apples (Honeycrisp, Granny Smith or Pink Lady)

For measurements please see the recipe.

Ingredient Tips

Sugar: Following a low-carb or reduced sugar diet? Use white or golden monk fruit blend for part or all. If not, a natural sugar is great.

Another sugar option is Sucanat, a whole unrefined cane sugar. It retains all of the cane's natural molasses and has a distinct, natural molasses flavor that is particularly nice in baking. Or use unrefined raw coconut sugar.

Spices: Cinnamon is traditional but Chinese Five Spice is a nice twist.

Oil: Coconut oil is a good swap for olive oil if preferred. Don't use standard vegetable oil. If you have it, toss it. It's terrible for you.

What is Apple Cake?

Apple cake is a single layer cake served as a snack or dessert cake across many cultures. You'll find recipes for Irish apple cake, French apple cake, and German (Polish or Austrian) as well as Jewish apple cake. There are lovely, delicious nuances to each cultural tradition.

What kind of Apples

For the best apples, choose a variety that is firm and crisp. Honeycrisp apples is what I had on hand. Granny Smith apples are another great option and classic for baking. Other crisp-tart-sweet apples good for baking are Pink Lady and Jazz. For more apple variety information read here.

Storing Apples

As they ripen, apples emit a plant hormone called ethylene gas. It hastens the spoilage of ethylene gas-sensitive fruits and vegetables like lettuce, berries, kale, green beans, and carrots.

The tip: store apples in a plastic bag with a few holes in it alone in the crisper drawer. Don't store other vegetables in the same drawer.

Tools

For the cake pan, you need a 9" springform pan and parchment paper. Springforms are not expensive and available online, at cooking stores, even Target. Find parchment at the grocery store, cooking stores and online. You can even buy handy pre-cut round pieces.

To Peel or Not

I tested the cake both ways. While I like the idea of leaving the skin on for more fiber and nutrition, it looked nice without the peel. The lead photo was baked without the peel.

The photo above shows apples with the skin on, and two teaspoons of extra, coarse brown sugar (Demerara or Turbinado) for sparkle after baking. It's optional if you want to reduce sugar.

Coffee Cake in a pan | AFoodCentricLife.com — Apple cake in a pan ready for baking.

Instructions

Pre-heat the oven and prep your pan by spraying with a little non-stick and placing a parchment round on the bottom of the pan. Mix dry ingredients in one medium bowl, and wet ingredients in another. Stir both bowls together and fold in nuts by hand with a flexible spatula. Pour the thick batter into the prepared pan.

Peel apples and core. This is easiest with an apple corer tool. Then slice each eighth into 3 slices each for 24 thin slices.

Arrange apple slices in a circular overlapping pattern starting at the outside edge of the pan. Slightly overlap apple ends and tip the bottom of the slices (the thinner end) a bit down into the batter. See photo above for example. Bake, cool and serve warm or room temperature.

Pro Tip: You will know cake is done when the edges of the cake are golden and just pulling away from the sides of the pan, and a toothpick or cake tester inserted in the center comes out clean with a few moist crumbs.

Serving Suggestions

Serve alone or with a dollop of whipped cream. Sweeten heavy whipping cream with a bit of sugar and vanilla extract (called Chantilly cream) and whip stiff with a hand mixer.

If serving after dinner, serve it a la mode with a scoop of ice cream or sweetened French sour cream (creme fraiche) It's nice with a cup of coffee or tea.

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This post was sponsored by Sub-Zero Wolf.

Super Easy Thanksgiving Green Beans

11/02/2015 by Sally Cameron Leave a Comment

Planning and preparing a big holiday dinner stresses even the most seasoned of cooks. Having a simple side dish in your arsenal of recipes helps keep you sane and your guests happy and well fed. Here is a simple Thanksgiving green beans recipe to accompany your feast. You can even make them ahead.

Green beans on a platter with shallots and pomegranate seeds.

French haricot vert (har-ee-ko vare), often called baby green beans, are widely available these days. One of my favorite vegetables, they are slender and more tender than other green bean varieties. You can prepare them a day or two ahead, a great help for the busy holiday cook.

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Tools

Large pot to cook the beans
Large bowl to chill after cooking
Saute or fry pan to warm them back up

Instructions

Baby green beans or haricot vert often come ready to cook with ends snapped off in packages, saving you preparation time. If they are not trimmed, line them up on a cutting board and trim off the ends with a chef's knife.

Start by setting up an ice bath. Fill a large bowl half full of ice and fill ¾ full with cold water. Bring a large pot of water to a boil. Drop the beans into boiling salted water for 5 minutes, then plunge immediately into a big bowl of ice water (called shocking) to halt the cooking process.

Raw green beans piled on a cutting board.

Make Them Ahead of Time

As soon as the beans are cold, drain on a clean kitchen towel or in a colander, then refrigerate until needed. This can be done 2-3 days ahead of time.

Pro Tip - Don't just cook the green beans ahead, but ready your garnishes ahead too. Put them in small bowls or bags, label them, and place them on top of or near the beans in the refrigerator. That way you don't have to think about it when you're ready to serve.

Cooked green beans chilling in ice after cooking.

How to Warm

Pull beans from the fridge about an hour ahead of time to come to room temperature. They will heat more quickly.

While the turkey or main course is resting, place the green beans in the oven to warm. Depending on the quantity, they will warm pretty quickly in a shallow casserole dish or on a foil covered rimmed baking sheet covered with foil at 350 degrees.

Finish and Serve

To finish the beans, thinly slice a large shallot crosswise into rings (do this in the morning and refrigerate covered until needed). Cook shallot in a little olive oil over medium low heat until they are soft and sweet. Season with salt and pepper. Toss with warmed green beans and sprinkle with chopped toasted pecans. Add bright red pomegranate seeds, like sparkling rubies on your holiday table.

Thanksgiving Green Beans on a white platter with serving fork.

More Thanksgiving Recipes

To complete your Thanksgiving side dishes and dessert, click on the recipe links for:

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Kale Chickpea Salad With Tahini Dressing

01/15/2018 by Sally Cameron 2 Comments

This kale and chickpea salad with creamy tahini dressing makes a nourishing, satisfying lunch or side salad. Sturdy greens like curly kale need a dressing with body-and tahini delivers. It clings to the leaves beautifully while adding richness and flavor. Toss in creamy avocado, chickpeas, and a sprinkle of hemp seeds for an easy, plant-based salad packed with protein, healthy fats, and texture.

A shallow salad bowl filled with kale and chickpea salad with avocado and hemp seeds on top.

I've been making this kale and chickpea salad on repeat lately-it's just one of those craveable, feel-good meals I never get tired of. It's hearty, filling, and full of nourishing ingredients, with a satisfying mix of creamy avocado, protein-packed chickpeas, and nutty hemp seeds. Plus, the tahini dressing pulls everything together with rich, lemony flavor that clings perfectly to the kale.

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Why You'll Love This Kale and Chickpea Salad

Hearty and nourishing - Packed with fiber, plant-based protein, and healthy fats to keep you full and energized.
Creamy tahini dressing - Rich, lemony, and clings to the kale just right-no sad, soggy greens here.
Perfect for meal prep - Holds up well in the fridge and makes a satisfying lunch or side any day of the week.

What else to do with tahini? Try this roasted red bell pepper hummus.

What You'll Need

Kale salad

Kale - Buy curly kale bundles and wash it yourself.
Chickpeas - Canned garbanzo beans aka chickpeas.
Avocado - Ripe but firm dices easily.
Seeds - Raw shelled hemp seeds add protein and crunch.

Tahini dressing

Extra Virgin Olive Oil - Use a good-quality oil for richness and body.
Lemon Juice - Freshly squeezed adds bright acidity and balances the tahini.
Tahini - Creamy sesame paste gives the dressing a smooth texture and nutty depth.
Garlic - Just one clove adds the perfect savory punch.
Tamari or Soy Sauce - Use tamari for a gluten-free option, or low-sodium soy sauce if preferred.
Ketchup - Just a touch adds subtle sweetness and umami (trust me-it works).
Vinegars - A splash of unseasoned rice vinegar and balsamic vinegar add complexity and depth to round everything out.

please see the recipe card for measurements, salt, and black pepper.

For another terrific dressing using tahini, try this creamy ginger dressing.

Substitutions and Variations

No soy? Try a soy-free tamari alternative (it is delicious).
No chickpeas? Swap in cannellini beans or white beans for a similarly creamy texture and mild flavor.
Add crunch: Toasted sunflower seeds, slivered almonds, or pepitas make great toppings.
Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the dressing for a little heat.
Herb it up: Fresh parsley, dill, or mint can brighten the flavor and add a fresh twist.

Love kale? Try this warm kale salad recipe.

Chef's Tip: How to Massage Curly Kale
Raw curly kale can be tough and fibrous, but a quick massage transforms it. After adding the dressing (or just a drizzle of olive oil and lemon), use clean hands to gently rub and squeeze the kale for 1-2 minutes. You'll feel the leaves soften and darken slightly-it's a sign the kale is tenderizing and becoming more flavorful. This simple step makes all the difference in texture and taste.

How to Make Kale and Avocado Salad

Wash your kale, tear the leaves into bite-sized pieces and spin them dry. Massage with a little bit of olive oil to soften if desired.
Make the tahini dressing, shake the dressing ingredients in a jar or blend briefly in a blender.
Dice the avocado and assemble the salad, adding the seeds.

A curly kale salad with chickpeas and creamy tahini dressing.

Chef's tip on kale nutrition: Raw curly kale is a hearty, not a fluffy salad green. It's actually a cruciferous vegetable, like cabbage, broccoli and Brussels sprouts. It's also one of the healthiest greens you can eat. In just a single cup, kale provides a whopping amount of vitamins and minerals including vitamin A, C, K, B6, and manganese. You even get some fiber and protein for good measure and it's low carb. That's a power green.

A serving of kale salad on a plate with chickpeas, avocado, and hemp seeds.

Serving Suggestions

As a light lunch - It's filling on its own, especially with the chickpeas and avocado.
With grilled protein - Pairs beautifully with grilled chicken, salmon, shrimp, or tofu.
As a side dish - Great alongside soups, grain bowls, or anything from the grill.
Meal prep hero - Make the dressing and kale ahead, then add avocado and toppings just before serving.

Recipe FAQs

Is the dressing dairy-free and gluten-free?

Yes-as long as you use gluten-free tamari, the dressing is both dairy- and gluten-free, and vegan if you use maple syrup.

Can I use curly kale or Lacinato kale?

Either works! Lacinato (dino) kale is a bit more tender, but curly kale softens nicely once massaged with the dressing.

Can I use curly kale or Lacinato kale?

Yes! Massage the kale and make the dressing ahead-it holds up well for 2-3 days. For best texture, add avocado and any crunchy toppings just before serving.

More Recipes With Kale

If you love kale as much as I do, I've got more healthy ways to use it! This nutrient-packed green is endlessly versatile. Try one of my favorite kale recipes below and get inspired to use up that bunch in the fridge.

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If you make this lemon tahini salad dressing, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! Your comments help other readers. Thanks for supporting my site!

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Roasted Vegetable Salad with Kale

10/18/2016 by Sally Cameron 8 Comments

Get more veggies on the table and change up your usual salad with this roasted vegetable salad. Roast beets and cauliflower florets, chop fennel, add crunchy toasted pumpkin seeds and serve over kale. Add a little feta cheese if you like dairy (or avocado) and finish with a tangy vinaigrette. Definitely a big dose of veggies, plus it's packed with color, taste, texture and healthy nutrition.

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Why You'll Like This Recipe

This roasted vegetable salad has multiple elements but they can all be done ahead of time then assembled for a meal.
For a heartier main dish salad, add protein.

Roasted Vegetable Salad Ingredients

Kale: Skip the bagged kale and buy fresh leafy bundles. The bagged version might be convenient but it still has the tough center rib. Invest a few minutes and chop your own. Buy Lacinato or Tuscan kale instead of curly kale, and buy organic if possible.
Cauliflower: I buy a head of cauliflower and break it into florets myself to control the size, but you can buy a bag of florets to save time.
Beets: Buy raw beets and roast yourself for the best result. It's super easy and mostly hands-off.
Fennel: Raw fennel gives nice flavor and an edge to this salad, but if you're not a fan it's optional.
Pepitas: Raw or toasted pumpkin seeds are the perfect fall garnish for this salad and made ahead in minutes.
Cheese: Greek feta is a nice tangy add-on, but blue cheese or goat cheese are delicious too. Omit for dairy-free.

Vinaigrette Ingredients

Oil: Extra virgin olive oil is my first choice; avocado oil works nicely too.
Vinegar: Red wine vinegar or apple cider vinegar.
Mustard: Just a touch of Dijon mustard helps emulsify the vinaigrette and adds a little tang.

Please see the recipe card for measurements, salt and pepper.

For another terrific entree style salad try my Chinese Chicken Salad with Ginger Vinaigrette.

Recipe Instructions

While there are a few components to this salad, they can all be done ahead of time if desired.

Step 1: Roasting beets: Do this at first (or ahead). Read this post on how to roast beets. It's easy. Cut off tops, wrap in heavy foil, drizzle with oil. Roast at 400°F until tender. Rub off skin and chop. Short cut: buy pre-cooked beets at the store. Look in the refrigerated produce case. They are not roasted, but steamed.

Step 2: Roasting cauliflower: Core the head and break off large florets. Cut florets crosswise into wedges about ½″ thick. Place on a rimmed baking sheet lined with parchment or foil. Drizzle with olive oil and sprinkle with salt, pepper and granulated garlic. Roast at 400° for approximately 15-18 minutes, until golden with browned edges.

Step 3: Prep the kale leaves while the vegetables are roasting. To stem the kale, hold the bottom of the stem in one hand, clasp your other hand around the leaf at the bottom and run your clasped hand up the stem. The leafy part should separate easily. If not, cut out any stubborn ribs with a knife. Pile kale leaves together and chop crosswise into thin ribbons.

Step 4: Slicing fennel: Use a mandoline or inexpensive handheld slicer to shave or thinly slice fennel. Cut the tops off, cut out the triangular core, then starting at the bottom of the bulb, slice. Save the fluffy fronds for garnish.

Close up of roasted pumpkin seeds on baking tray.

Step 5: Toasting pumpkin seeds: Scatter ½ cup seeds on a rimmed baking sheet at bake at 350° for 15-18 minutes until you can smell them. Shake the pan half way through. Be careful they don't burn. You can also toast them on the stove top in a pan over low heat. You can also use them raw to garnish the salad.

Serving Suggestions

When all of the elements are ready, toss together and serve with the vinaigrette. This salad is beautiful when served family style on a platter or in a large shallow salad bowl.

Single plate of kale salad with beets and cauliflower.

Recipe FAQs

How do I prevent vegetables from becoming soggy when roasting them for a salad?

Don't crowd vegetables when roasting, keep them in a single, flat layer. Don't add too much oil before roasting. And be sure your using a hot oven, around 400°F-425°F. Roast until the edges are browned, then taste test one to see if they are done enough for you. You want a little caramelization for the best flavor.

5. How do I add protein to a roasted vegetable salad?

To add protein, use diced roasted or grilled chicken breast, or sliced steak. Adding cheese adds protein (if you enjoy dairy). Adding plant-based protein such as chick peas (garbanzo beans), lentils or cooked quinoa are other good options.

7. What are some good flavor additions to a roasted vegetable salad?

Adding nuts (raw or toasted for more flavor), seeds, homemade croutons, or dried fruit such as dried cranberries or golden berries are good additions. Just be sure they compliment the overall flavor of the salad.

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Hearty Tuscan White Bean Soup

11/24/2023 by Sally Cameron Leave a Comment

Hearty Tuscan white bean soup is a flavorful comforting Italian-style soup for a chilly day. Lots of vegetables, broth, and herbs provide rich flavor, and optional kale for an extra veggie boost. Easy to make adding leftover turkey or chicken for more protein or leave it out for a vegan soup. Make a big pot of soup and freeze it for for a future quick lunch or dinner. It's a great use for leftovers!

A gray bowl of white bean soup with basil, parmesan, and kale.

Once your prep work is done, this recipe goes together quickly for a healthy hearty soup. Check out the variations section for lots of customizable options, like how to make it vegan. Don't like kale? Skip it or use baby spinach leaves.

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Why You'll like This Recipe

Using canned white beans and leftover turkey or chicken shortens cooking time.
It's hearty, filling, and healthy.
There are many ways to vary it to meet your preferences.

For another terrific Italian bean soup, try this ribollita recipe. The addition of tomatoes and pancetta give it great flavor.

Recipe Ingredients

here si what you need to make Tuscan White Bean Soup.

Ingredients for white bean soup with turkey or chicken with herbs and aromatics.

White beans: Cannellini beans (white kidney beans) are an Italian favorite, but other white beans will work if you can't get them. Canned beans make it easy. Buy low sodium beans and compare labels.
Protein: Leftover turkey, roast chicken breasts, or rotisserie chicken work well.
Broth: Use chicken broth, turkey broth, or easy vegetable broth. Homemade if you can for best flavor.
Oil: Extra virgin olive oil is perfect.
Vegetables: You need carrot, onion, celery, fennel and kale. The first three are classic for flavoring soup, and fennel is a flavorful addition widely used in Italian cuisine. For kale, buy the tuscan kale also called dinosaur kale or lacinato kale.
Herbs: Thyme, bay leaf, sage, and fennel seed (optional). Optionally, add fresh chopped basil leaves and fresh parsley before serving.
Garlic: An Italian-style soup without garlic? No way. Use fresh garlic or garlic powder.
Wine: Use a dry white wine such as a sauvignon blanc or chardonnay. I use the little mini airline size bottles to cook with. Wine adds lovely flavor but it is optional.

Please see the recipe card for quantities, measurements, salt and black pepper.

For another easy recipe with beans, try this easy three bean salad with a french vinaigrette.

Chef's note: If you want to use dry beans, soak them overnight in cold water to cover, drain beans in the morning, and cook either on the stove top in fresh water until tender or use a pressure cooker on high pressure. Read this article for ways to cook beans.

Substitutions and Variations

No cannellini beans? Use other types of beans such as great northern beans, small white beans, or navy beans.
Make it vegan with vegetable broth and skipping the chicken or turkey. For volume, add another can of white beans if preferred.
For a little heat, serve red pepper flakes on the side.
Want it thinner? Just add broth.
Want it creamier? For a creamy white bean soup, add 1 can of the cannellini beans to a food processor or blender with a little broth and puree, then add to the soup.
Toss a parmesan rind into the pot while cooking for extra flavor, remove before serving.
No good looking kale? Leave it out or add baby spinach leaves.

Chef's note: Fresh herbs vs. dried herbs. I often use fresh herbs (and grow them), but dried is easier to keep on hand. If fresh herbs are not available, the rule is use half to a third of the amount of dried herbs (they are more potent) versus fresh herbs. Dried herbs also need liquid (like broth) to rehydrate and release their flavor. Ultimately it depends on your taste preferences and the herbs you are working with.

Recipe Instructions

Making this white bean soup recipe is so easy! Let me show you how. I use a 5.5 quart dutch oven or use another heavy large pot.

Sautéing vegetables as the base for a soup in a Dutch oven. — **Step 1: Chop onion, celery, carrots, fennel and herbs and saute in olive oil over medium heat until soft. Add wine and cook down.**

Adding white beans to a pot making a soup. — **Step 2: When vegetables are soft, add beans.**

Pouring golden broth into a pot while making soup. — **Step 3: Add broth.**

Adding chopped chicken to a pot for white bean soup. — **Step 4: Add meat.**

Adding kale to a soup pot for added vegetables and nutritoin. — Step 5: Add kale and simmer until hot and all flavors are combined, then stir in fresh parsley and basil for flavor and color at serving. Remove the parmesan rind and bay leaves before serving.Top with parmesan if desired.

Chef's Tip: Wild fennel pollen. Sometimes I'll use wild fennel pollen versus fennel seed. Find wild fennel pollen online or in a specialty spice shop. The flavor is fantastic. It is the most potent variety of fennel and has an amazing aromatic quality.

Golden homemade broth in a quart container.

Serving Suggestions

Serve white bean soup hot with a dusting of freshly grated parmesan cheese and additional fresh chopped herbs if desired. Garlic toast or a crusty roll to soak up the broth is a nice accompaniment. Remember to remove bay leaves before serving.

White bean soup is terrific the next day or label and date in an airtight container then freeze. I usually freeze in 3 cup portions for 2 servings.

Recipe FAQs

How can I thicken or thin out white bean soup?

To thin white bean soup, add additional broth, not water. Using water dilutes the flavor. To thicken, try one of two approaches: stir in bread bread crumbs and simmer until thickened, or puree an additional can of white beans until smooth as stir in as much as you want to attain the desired thickness.

Can I use different types of white beans?

For the best white bean soup, use either cannellini beans (Italian white kidney beans), great northern beans, navy beans, or small white beans. Canned beans make it easier, but you can use dried beans if you prefer. Rinse and soak dried beans in plenty of water ahead overnight, then simmer until tender in fresh water. Another option is to cook dried beans in a pressure cooker or Instant Pot, then use for white bean soup.

What are some good side dishes to serve with white bean soup?

A hearty white bean soup is pretty much a meal in itself. If you want to make it a bigger meal, add a tossed green salad and garlic toast or crusty rolls to serve alongside. Another option, make the white bean soup heartier by adding protein to your recipe. Add shredded cooked chicken or diced rotisserie chicken. After Thanksgiving, add leftover roast turkey or ham.

Gray bowl with bean and kale soup topped with parmesan and basil.

More Warming Soup Recipes

Be sure to check out the soup category page for more terrific soup, stew, and chili recipes! Try this recipe for a fast and flavorful chicken rice soup, or the navy bean soup below for a bean and ham soup.

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If you make Tuscan white bean soup, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

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