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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.

⭐️Did You Make This?

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.

Did You Make This Recipe?

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.

⭐️Did You Make This Recipe?

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.

📖 Recipe

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.

📖 Recipe

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!

📖 Recipe

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.

📖 Recipe

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.

Tools

Large pot to cook the beans
Large bowl to chill after cooking
Saute or fry pan to warm them back up

How to Make Easy Thanksgiving Green Beans

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:

📖 Recipe

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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📖 Recipe

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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📖 Recipe

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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📖 Recipe

Curried Cauliflower Soup

01/08/2021 by Sally Cameron Leave a Comment

Curried cauliflower soup is a comforting, easy recipe for chilly days. This golden, velvety soup is naturally gluten-free and dairy-free (or use cream), with its beautiful color and flavor coming from curry powder. Made with just a few simple ingredients, it comes together quickly on the stovetop or mostly hands-off in the Instant Pot.

curry cauliflower soup | afoodcentriclife.com

Curried cauliflower soup is one of those recipes that feels both exotic and comforting at the same time. The curry powder does the heavy lifting, giving you layers of flavor without pulling out a dozen spice jars. Pair that with the creaminess of coconut milk (or cream, if you prefer), and you've got a simple soup that tastes like much more effort than it takes.

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Why You'll Love This Curried Cauliflower Soup

Easy and flexible - Mostly hands-off in the Instant Pot, or simmer on the stovetop.
Golden and flavorful - Curry powder adds warm spice, depth, and that gorgeous golden color. Use mild or spicy depending on your taste.
Creamy but dairy-free - Coconut milk gives the soup a velvety texture without dairy. Prefer classic? Use cream or half-and-half, or try a plant-based cream alternative.
Healthy comfort food - Naturally gluten-free, full of vegetables, and satisfying without being heavy.

For another another easy recipe with curry powder, skip take out and mke this easy creamy coconut curry shrimp.

Ingredients You'll Need

Coconut oil or olive oil - Either works well as the base for sautéing; coconut oil adds a subtle sweetness that pairs beautifully with curry.
Onion - Provides a savory, sweet foundation for the soup.
Leek - Milder than onion, it adds a gentle, earthy note.
Garlic - Just a little brings warmth and depth of flavor.
Curry powder - The star of the recipe, giving golden color and a fragrant spice blend. Choose mild or hot depending on your preference.
Cauliflower - Two heads, trimmed into florets; the creamy, nutty base of the soup.
Broth - Use chicken broth or vegetable broth (keeps it vegan), homemade is best.
Milk - Canned coconut milk makes the soup velvety smooth without dairy
Water - To thin as needed and adjust consistency.

Please see the recipe card for measurements, salt, and either black or white pepper.

Substitutions and Variations

Cauliflower - Fresh florets work best, but frozen cauliflower is a great shortcut. Use the same weight and add directly to the pot.
Creaminess - Keep it dairy-free with coconut milk, or swap in half-and-half, heavy cream, or a plant-based cream alternative.

For another creamy soup with curry powder, try my Butternut Apple Soup.

Chef's Tip: Choosing Curry Powder
I've used both purchased curry powder and blended my own, but I was curious how it's used in Indian home kitchens. A friend explained that curry powder is more of a British invention than a traditional Indian spice. Her family sometimes uses it alongside other spices, but they more often reach for blends like garam masala. The takeaway? Indian food is all about the spices. For this soup, choose what works best for you - a store-bought curry powder (mild or spicy), your own custom blend, or garam masala for a slightly different flavor.

How to Make Curried Cauliflower Soup

You can make this soup in either your Instant Pot or on the stove top. What's nice about the Instant Pot is that it pretty much hands off and you can walk away.

Instant Pot Method

Saute the onion, leek, garlic and spices then add the cauliflower and broth using the "steam" setting (high pressure). It takes about 15 minutes for both the warm up and the cool down phases to get the pot to pressure then release (de-pressure) but just a few actual minutes of cooking.

Stove Top Method

For the stove top, follow the same direction just do it in a big pot on the stove top. Saute the veggies and when you add the cauliflower and broth florets, bring to a boil, cover with a lid, turn the heat to low and simmer until tender.

To Finish the Soup

For both methods, add the cooked vegetables to a blender and puree with coconut milk or cream. Add water to thin as needed.

creamy curry cauliflower soup | afoodcentriclife.com

How to Serve Curried Cauliflower Soup

This golden, creamy soup makes a beautiful light meal or starter. Pair it with a crisp tossed green salad and a quick homemade orange vinaigrette, then add extra veggies for crunch. Don't skip the garnish - toasted pumpkin seeds (pepitas) add a nutty flavor, great texture, and extra nutrition. A sprinkle of fresh herbs or a side of warm bread makes it even better.

Storage & Freezing

Make ahead: This soup is great to prepare a day ahead. The flavors deepen as it rests, making it even better the next day.
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often.
Freezing: Soups with coconut milk or cream don't always freeze perfectly - the texture may separate slightly. The flavor stays good, but it may not be as silky after thawing. If you do freeze it, cool completely first, portion into freezer containers, and freeze for up to 2 months. Thaw overnight in the refrigerator, then re-blend briefly before reheating.

More Creamy Soups

Looking for more cozy bowls of comfort? These creamy soup recipes are smooth, flavorful, and easy to make - perfect for chilly nights or when you just need something warm and nourishing.

For other recipes using curry powder try my Quick Shrimp Curry, Quick Chicken Curry, or creamy butternut apple soup. All delicious! And for another plant-based soup try my leek and mushroom soup.

📖 Recipe

How to Dry Brine Turkey Tutorial

11/23/2020 by Sally Cameron 2 Comments

Want to make the golden, crisp-skinned Thanksgiving turkey of your dreams? Here's how to dry brine turkey - a simple technique and recipe I've been using for over 25 years. The skin turns beautifully browned and crisp, while the meat stays moist, tender, and full of flavor. Just follow my step-by-step tutorial and you can do this with confidence. Plus, don't miss my best turkey tips - from how much turkey to buy, to making a flavorful compound butter.

raw turkey on a cutting board ready to dry brine.

Once you discover dry brining you'll never look back. No more wet brining and dealing with a heavy bucket of brine and bird or the risk of soggy skin. At first I was skeptical because it was so simple. But thanks to legendary food writer and Editor Russ Parsons, I gave it a try. When I pulled that first glorious golden bird from the oven I was amazed. I think you will be too!

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Why You'll Love Dry Brining a Turkey

It's EASY!
The results are terrific.
No juggling buckets of wet brine.

Ingredients You Need

Ingredients for brining a turkey with salt, citrus, herbs, garlic, and the bird.

Turkey: Order a fresh 12-14 pound, no-salt-added raw, turkey, ahead of time to get what you want. See my tips below for how much turkey to buy.
Salt: Use kosher sea salt to make the dry brine. See salt notes by brand below as weights vary.
Citrus: Fresh lemon and orange because you're after the zest. The zest is where all of the aromatic oils are in citrus fruit.
Herbs: Fresh rosemary and thyme. Fresh is better than dried for brining because the herbs are not dehydrated for storage.
Garlic: Instead of chopping fine, use the microplane zester. It works great on peeled fresh garlic cloves. Alternatively use a garlic press and chop it fine.

Please see recipe card for tools and measurements.

Let's Talk Salt

As brining is all about salt, let's talk salt brands. Different brands have different weights, which effects the salinity of the brine and your results, and knowing the weights of the salt allows you to adjust for the size of your turkey. My weights below are for a 14-15 pound bird.

La Baleine Kosher Sea Salt: 18 g / tablespoon → 3 tablespoon = 54 g, has a fine texture, dissolves well, clean taste. My go-to.
Morton Coarse Kosher: 18 g / tablespoon → 3 tablespoon = 54 g, has denser grains, they include an anti-caking agent which tastes a bit sharper, but a good reliable brand.
Diamond Crystal Kosher: 11 g / tablespoon → 5 tablespoon = 55 g (≈ 54 g), very light and flaky, so it requires more.

How to Dry Brine a Turkey

The amount of salt is based on the weight of the turkey. Follow the chart above, and the notes are also in the recipe card.

Making the brine, salt and citrus zest. — **Step 1: Zest the citrus.**

Brining ingredients in a pestle for mixing. — **Step 2: Chop herbs and garlic fine, add the zest and the salt to make the rub. Blend them well in a small bowl or grind together in a mortar and pestle.**

Prepare The Turkey

To dry brine, unwrap the turkey from the original plastic wrap and remove the bag of turkey parts from the larger cavity as well as the tail end. Do this over a rimmed baking sheet or in the sink to catch any raw juices (and remember to sanitize your sink afterwards).

Trim off excess hanging skin at the tail. Pat the turkey dry inside and out with paper towels.

Rub Turkey and Refrigerate

Rub the turkey with the dry brine blend, concentrating on the legs and breast. Rub a little inside the cavity.

Place the turkey in a heavy brining bag, seal and refrigerate it. Let it rest for 2-3 days. It should look well seasoned but not overly salted. Give the turkey a quick massage once a day (through the plastic bag) to work in the seasonings.

A turkey in a brining bag covered with herbs, citrus, and salt on a kitchen counter.

Drying to Crisp Skin

On Wednesday afternoon, remove the turkey from the bag and discard the bag. Brush off any excess salt and blot with paper towels. Do not rinse! Place the turkey on a rimmed baking sheet with a wire rack underneath.

Place the bird on the rack and put it back in the refrigerator uncovered to dry for 12 hours. You might have to adjust your refrigerator shelves. The drying step gives you a crisp skin when roasting.

How to Roast Turkey

On Thanksgiving morning, remove the bird from the refrigerator 1 - 1 ½ hours ahead of time and you're ready for roasting. This gets the chill off and the turkey roasts better. Tuck the wings back under the body.

How Much Turkey Per Person

If you like leftover turkey for soup, tacos, stews or casseroles, order approximately 1 ½ pounds per person. If you don't want leftovers, figure 1 pound per person.

I recommend purchasing no more than a 14-15 pound turkey. That serves 8-10 people at 1 ½ pounds per person with leftovers. They are easier to handle and roast than bigger turkey's over that weight range. For more guests, do a second turkey if you have another oven or even just a turkey breast which is smaller and easier to do than a whole bird or a giant bird that's 20 pounds.

Fresh vs. Frozen Turkey

I usually order fresh turkey (no thawing, more brining time), but buy what's available and works for your schedule.

If you buy frozen:
Plan on 24 hours of refrigerator thawing per 4-5 pounds of turkey. Keep your fridge at 35-40°F (≤40°F is the safety line).

USDA guidance on timing:
The USDA recommends cooking a turkey immediately after it's fully thawed. In practice, if your refrigerator is reliably ≤40°F and you're dry brining, many cooks hold the thawed bird up to 1 day before roasting. When in doubt, follow the USDA's conservative guidance and roast as soon as it's thawed.

If you can, get a fresh bird. It buys you time for a proper dry brine and simplifies the workflow.

If frozen turkey is your preference:

Thaw turkey in the fridge, then dry brine as much time as you have (even 1 day helps).
This 2014 article from Russ Parsons says you can brine a frozen turkey, and while I have not tried it, I trust his teaching, so give it a try.

Cold-water or microwave thawing:
The cold water method requires you to cook immediately after thawing (no time to brine), so I don't recommend them if brining is part of your plan. And I do not recommend microwave thawing.

One more label check:
If the bird is "enhanced," "self-basting," or "contains a solution," skip the brine (it's already salted) and season lightly instead.

Raw turkey with brine mix in a brining bag.

Make a Compound Butter for a Turkey

Mixing butter, herbs, garlic, citrus, and other flavors is called a compound butter. It gives the turkey flavor, moisture, and a crisp golden skin. Make the compound butter ahead of time, it's easy.

If you'd like the recipe and instructions, please see this post on how to make compound butter for turkey.

After my bird is brined and dry, I rub this over the top and under the skin before roasting.

Stuff the Cavity

For more flavor I stuff the cavity loosely with chopped onion, carrot, celery, whole garlic cloves and more herbs, then loosely tie the legs together with twine (better for roasting).

Roast the Turkey

Roast turkey in a roasting pan on a turkey rack to lift the bird off the bottom of the pan. I put more veggies in the bottom and eventually add enough turkey broth to the pan to keep things moist (not burned) and build good drippings for flavorful gravy.

Last note, I roast turkey at 325°F on the lower rack of the oven and do not turn it. Trying to turn a hot heavy turkey is not safe. Mine always comes out gorgeous without turning.

Roast until a digital thermometer reads 170°F-175°F when placed in the thickest part of the thigh without touching the bone.

Rest the Turkey

After roasting, rest the turkey for at least 20 to 30 minutes after roasting, and up to 45 minutes for larger birds. Resting allows the juices to redistribute throughout the meat, making it moist and flavorful.

Keep it Covered: Loosely tent the turkey with foil to retain heat without trapping steam, which can soften the skin. Carving too soon will cause the juices to run out, leaving the meat dry.

Chef's Tips: For tips on getting organized for a smooth Thanksgiving, read this post on my Thanksgiving Game Plan. Wear disposable kitchen prep gloves to keep hands clean when handling raw turkey. Use a microplane zester for very fine zest and wash it right after using.

Recipe FAQs

How long should you dry brine turkey?

About 3 days, but if you only have 2 do it anyway, it still works.

When should I start dry brining a turkey?

I start mine on Sunday afternoon or Monday.

Do you rinse off dry brine on turkey?

Do not rinse the turkey. You don't want to add any moisture that will inhibit browning for a golden crisp skin. Resist the temptation to rinse. Brush off any dry brine and pat with a paper towel.

Turkey Side Dish Recipes

Last note, for ideas on what to serve with your beautiful bird, try these delicious side dishes. If you do this, please let me know in the comments! If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

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If you dry brine your turkey, please comment and let me know, and if you loved it, please give it a ⭐️ rating! They really help other readers.

📖 Recipe

Cauliflower Colcannon with Kale

03/13/2017 by Sally Cameron Leave a Comment

A classic Irish dish, colcannon is rich, buttery mashed potatoes mixed with tender cabbage or kale. This lighter, low-carb twist swaps potatoes for cauliflower, keeping all the creamy, comforting flavor while making it a healthier option. Perfect for St. Patrick's Day or any time you're craving a cozy, satisfying side, try this cauliflower colcannon with kale.

A bowl of cauliflower colcannon with kale and butter.

Who doesn't love real mashed potatoes? My husband might live on them if I let him. If you want to reduce starchy carbs or just change things up, try this cauliflower colcannon. Cauliflower stands in for traditional mashed potatoes for a healthy and delicious twist on traditional Irish colcannon.

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Why You'll Like This Recipe

A good way to get more veggies on the table.
Tastes terrific.
A twist on a traditional recipe using cauliflower.

For another easy Irish-inspired recipe for St. Patrick's Day, make a loaf of this Irish soda bread. It's gluten-free too.

Recipe Ingredients

Cauliflower: Buy a large head of head cauliflower or 24 ounces of bagged florets.
Kale: Look for Tuscan or Lacinato kale with the larger, flatter leaves.
Onions: Go with green onions or scallions.
Garlic: Pick up a head of fresh garlic or try the puree in a tube for speed.
Milk: Use half and half or canned coconut milk for no-dairy.
Butter: Use unsalted grass-fed butter or clarified butter (note below).

Please see the recipe card for measurements, salt and pepper. For another terrific recipe with cauliflower, try this smooth and creamy cauliflower soup.

Substitutions and Variations

Don't like kale? Swap baby spinach.
Use dairy heavy cream for a rich indulgence.
Swap plant butter for dairy butter or use extra virgin olive oil.
Add garlic and green onions for more savory flavor.

Chef's tip: Clarified Butter is lightly heated until the milk solids separate and are then strained out. It has a mild, clean butter flavor and a higher smoke point (good for higher heat cooking) than regular butter. Many dairy-sensitive people tolerate clarified butter (and ghee which is cook longer) because the milk solids (whey and casein) are removed during the clarifying process. This makes them a good option for those with lactose intolerance or casein sensitivity. While you can buy it, here is how to make homemade clarified butter.

Recipe Instructions

Trim a head of cauliflower to just the florets. In a pinch, you can use 24 ounces of bagged florets, but it's easy to do yourself and fresher. For the kale, strip tough center stems with your hands, then chop the leaves into small pieces.

Cauliflower florets in a steamer rack in a pot. — **Step 1: Place the cauliflower florets into a steamer basket and steam until soft, 8-10 minutes.**

Steamed kale ribbons in a steamer bakset. — **Step 2: Cook kale ribbons in butter with onion until soft.**

Cauliflower colcannon | AFoodCentricLife.com — **Step 3: Puree the cauliflower and garlic cloves in a food processor, then add the steamed kale ribbons and p**ulse a few times to refine the texture.

Serving Suggestions

Cauliflower puree loses its temperature quickly. To serve this hot, either mix and place the bowl in a warm oven or microwave for a few minutes until hot again for serving.

To make cauliflower colcannon ahead of time, completely make the dish and store in the refrigerator in an airtight container for up to 4 days. Reheat in either a microwave oven or in a 350°F oven until heated through to 165°F. It will take awhile if it's very cold straight out of the refrigerator.

Optionally, if you enjoy Parmesan cheese, add a little grated to the colcannon before serving. It's not traditionally Irish, but it sure tastes good!

Recipe FAQs

What are the traditional ingredients in colcannon?

Traditional ingredients for Irish colcannon include potatoes, butter, and kale or green cabbage, but spinach can be swapped for the greens. Garlic and onions add flavor. Enjoy it not just on St. Patrick's Day but year round for a savory side dish.

Is colcannon gluten-free/dairy-free/vegan?

Colcannon is easily made dairy-free or vegan, and is naturally gluten-free. To make colcannon dairy-free or vegan, skip the dairy butter and substitute a good plant-butter or extra virgin olive oil.

How do you serve colcannon?

Colcannon is delicious served as a side dish with savory meat dishes such as corned beef or roast chicken. It's also a great side dish for roast salmon.

More Savory Side Dish Recipes

Whether St. Patrick's Day or every day, here are a few terrific side dishes and a side dish recipe index for you to peruse for more ideas.

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

📖 Recipe

Pumpkin Chocolate Chip Cake (Snack Cake)

10/02/2013 by Sally Cameron 5 Comments

This pumpkin chocolate chip cake is the kind of dessert you'll want on repeat all fall. Simply mix, pour, and bake - no frosting required. Warm spices highlight the pumpkin, chocolate chips add little bursts of indulgence, and the texture is moist and tender without being heavy. Best of all, it's gluten-free, though no one will ever guess.

It was hard to know what to call this recipe - pumpkin chocolate chip cake, pumpkin brownies, or even a snack cake. Whatever the name, just make a batch and enjoy. This fall favorite is easy, delicious, and comes together with a simple mix, pour, and bake. No frosting required. Bonus! It's a make-ahead pumpkin cake and freezes great!

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Why You'll Love This Pumpkin Chocolate Chip Cake

So easy - Just mix, pour, and bake. One bowl, one pan, no fuss.
Naturally gluten-free - Wholesome ingredients, no special flour blends.
Perfectly spiced - Full of warm fall spices.
No frosting needed - Moist, tender, and sweet enough on its own.
Chocolate meets pumpkin - The chips melt into pockets of richness in every bite for a moist pumpkin cake.

For another easy, terrific pumpkin dessert, make this pumpkin mousse.

Ingredients You'll Need

Flour - For a gluten-free pumpkin cake, use an all-purpose, gluten-free flour blend. I use King Arthur, but other blends should work.
Baking powder - Choose aluminum-free and always and check the expiration date.
Spices - The fall classics: cinnamon, allspice, and clove.
Eggs - Provide structure, richness, and moisture.
Pumpkin - Use canned pumpkin purée (100% pumpkin), not pumpkin pie mix.
Maple syrup - Go for the real deal. Dark maple adds a more robust flavor.
Oil - Coconut oil, avocado oil, or a healthy vegetable oil.
Vanilla - Extract or paste both work, here is my favorite brand of vanilla.
Chocolate chips - Semi-sweet or dark chips, and sugar-free too.

Please see the recipe card for measurements.

Here's another way to use chocolate chips, in these Forgotten Cookies (aka chocolate chip meringues).

Substitutions and Variations

Chocolate chips - To reduce sugar, choose no-sugar varieties. I like stevia-sweetened chips or newer date-sweetened chips with no refined sugar. (I avoid erythritol-based brands due to recent studies.) You can also leave out the chocolate chips entirely, though they add a delicious twist.
Flour - If you're not gluten-free, regular all-purpose white flour works in place of a gluten-free blend.
Frosting (optional) - This cake doesn't need it, but a simple cream cheese frosting can dress it up for a more dessert-style presentation.
Add-ins - Stir in chopped pecans or walnuts for extra texture.

Here's another recipe with pumpkin, this time a fantastic, super easy soup; pumpkin black bean soup, one of my most shared soup recipes.

How to Make This Easy Pumpkin Cake

Gather all ingredients and a 9″ square metal non-stick baking pan. Pre-heat oven to 325°F. Spray the pan and line bottom the line with piece of parchment paper that is long enough to go above the sides of the pans like wings. This make the cake easy to remove from the pan after baking. Mix the batter by hand or with an electric hand mixer.

Chef's tip: When you measure flour, don't scoop from the bag. Reach into the bag or canister with a large spoon and fill the measuring cup, then level it off. Seems silly but there is a difference and it might effect your results. Another way I do it is to stir and aerate the flour bag (or canister), then scoop.

Mixing bowl with pumpkin puree and eggs for pumpkin cake batter.

Add the wet ingredients (eggs, pumpkin, oil, vanilla, maple) to a medium bowl and whisk smooth.

Bowl with pumpkin snack cake batter and a whisk for mixking.

Add the dry ingredients (flour, soda and powder, spices, salt) to a medium bowl and whisk to combine. Add the dry ingredients to the wet ingredients and whisk until smooth.

Fold in the chocolate chips.

Pour the batter into the pan and bake about 45 minutes. The cake is done when it is golden and firm to the touch, and a toothpick or cake tester comes out almost clean when inserted into the center of the cake.

Serving Suggestions

Everyday treat - Enjoy a square as an afternoon snack or after-school bite.
Fall dessert - Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Holiday spread - Cut into neat squares and add to a dessert tray alongside cookies and bars.
Coffee break - Perfect with your morning coffee or afternoon tea.

Pumpkin's not just for dessert! Try this delicious pumpkin pie smoothie for breakfast!

Storage & Freezing Pumpkin Cake

Freezer - Wrap individual squares tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.

Room temperature - Store pumpkin chocolate chip cake in an airtight container at room temperature for up to 3 days (though it usually disappears faster!).

Refrigerator - For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Squares of pumpkin brownies with chocolate chips on a white cake stand.

Recipe FAQs

Can I make pumpkin chocolate chip cake ahead of time?

Yes. Bake the cake, let it cool completely, and store covered at room temperature for up to 3 days or in the fridge for up to 5 days.

Can I freeze pumpkin chocolate chip cake?

Absolutely. Wrap cooled slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

What kind of chocolate chips work best?

Semi-sweet chocolate chips are classic, but dark or milk chocolate work too. For less sugar, try stevia- or date-sweetened chips.

Can I make this recipe without gluten-free flour?

Yes. If you don't need it gluten-free, use regular all-purpose flour in place of the gluten-free blend.

More Terrific Fall Recipes

Try this savory pumpkin polenta with chicken sausage for a hearty dinner. If dessert sounds better, try this pumpkin tart with a press-in cookie type crust.

⭐️Did You Make This?

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

📖 Recipe

Easy Chicken Parmesan Cutlets

10/27/2023 by Sally Cameron 45 Comments

If you love chicken Parmesan, these easy Chicken Parmesan Cutlets are a faster, lighter way to enjoy the classic. Thin chicken cutlets are dusted with flour (gluten or all purpose flour), pan-seared until golden, topped with marinara and Italian cheeses, then briefly baked until bubbly. They're ready in about 30 minutes and perfect for an easy weeknight dinner.

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

This chicken Parmesan cutlets recipe is not the classic breaded version, but it delivers all the flavor with less work. Instead of a three-step breading station, the chicken is simply dusted with flour, pan-seared, topped with pasta sauce and Italian cheeses, then baked until melted. It's built from two favorite basics: golden chicken cutlets and my easy 30-minute pasta sauce, which I make ahead and freeze.

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Chicken Parmesan Cutlets Recipe Highlights

Chicken parmesan is an easy, family pleasing recipe.
It's a lighter faster way to make chicken parmesan; no heavy breading,
No frying, no pounding, and a lot less dishes than the chicken parmesan traditional recipe.

For another fast and easy recipe using boneless, skinless chicken breasts, try this chicken salsa verde. Use a jarred sauce or homemade.

Ingredients You'll Need

For chicken parmesan cutlets, here is what you need.

Ingredients for chicken parmesan on the counter.

Chicken breasts: choose boneless chicken breasts. Buy them by weight versus by the the piece. Choose big ones as they will be sliced in half horizontally to make cutlets (1 ½ pounds for 2 chicken breasts).
Seasoning: sea salt, ground black pepper, and granulated garlic or powdered garlic.
Flour: Instead of a breadcrumb mixture, all you need is flour for a light crispy crust. For gluten-free choose coconut flour, brown rice flour, cassava flour, or GF blend. If you are not GF, I like white wheat all purpose flour. Choose what works for you.
Cooking fat: extra-virgin olive oil or butter. The combination of the two is nice.
Cheeses: for speed use pre-grated or shredded mozzarella cheese. For the Parmesan cheese, get a chunk of the real deal and grate it fresh, or get a container of fresh grated. Not the powdered stuff. You can use fresh mozzarella but it is harder to grate as it's very soft.
Sauce: use your favorite rich homemade tomato sauce or good store-bought sauce.
Herbs: fresh chopped basil, oregano, or parsley for garnish and flavor.

Please see the recipe card for quantities and seasoning like salt, pepper, and garlic powder.

Chef's Tip: Buying boneless, skinless chicken breasts. If the chicken breasts are small and not big enough to slice into cutlets, do this instead. With the smooth side of a meat mallet or pounder, gently pound the chicken breasts to a thinner, more even thickness. They might take a few extra minutes of cooking but not much longer. For a more detailed explanation, see this grilled chicken post.

Substitutions and Variations

Other cheeses - Use other Italian cheeses or non-Italian cheeses for a twist on the traditional. Look for cheese that will grate and melt well. Swap Monterey jack for mozzarella. Also try a grated packaged Italian cheese blend
Use other sauces - Crispy chicken cutlets can be topped with other sauces such as green enchilada sauce for a Mexican twist (with jack cheese), a tropical pineapple mango salsa, and many others. Chicken cutlets make a terrific basic recipe.

How to Make Chicken Parmesan Cutlets

Pre-heat your broiler or oven to finish and melt the cheese at the end before serving.

Slicing a boneless, skinless chicken breast in half horizontally for a cutlet. — **Step 1: Create chicken cutlets. Do tenders separately or save for another use.**

A chicken breast being sliced into half for a cutlet with a thin sharp knife. — **Step 2: Slice all of the way through the chicken breast creating two equal halves.**

Seasoned and floured chicken breast halves ready to saute in olive oil. — **Step 3: Season and flour the chicken cutlets.**

Melting butter and olive oil in a frying pan. — **Step 4: Melt the olive oil and butter together in a large skillet.**

Cooking chicken cutlets in a stainless steel fry pan. — **Step 5: When the fat is hot, add the cutlets. nicer side down first.**

Golden chicken cutlets cooking in a skillet. — **Step 6: Cook until the cutlets are golden brown, then turn them over.**

A foil lined baking tray with chicken cutlets, red pasta sauce and cheese. — **Step 7: Place chicken breasts on the aluminum foil covered sheet pan, spoon sauce and sprinkle cheese on top of the chicken and broil**.

Chef's Tips:

Slice the chicken breasts in half horizontally. A sharp, thin slicing knife makes it easy.
Season the chicken, not the flour, for better control over your seasoning.
Before cooking, gently shake off excess flour. A light dusting gives the chicken a golden color, crisp texture, and toasty flavor.

Serving Suggestions

Serve chicken parmesan cutlets with a side of steamed broccoli, broccolini, green beans, zucchini noodles, or your favorite pasta and a simple green salad with this easy homemade Italian dressing. A little garlic bread is good too. And be sure to serve extra sauce on the side. For garnish use a little chopped fresh Italian parsley or fresh basil leaves.

Storage and Freezing

Store leftover chicken Parmesan cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until hot and the cheese is melted again. The microwave works, but the coating may soften.

To freeze, cool completely, then freeze the cutlets with the sauce and cheese on top. The texture won't be quite as crisp after thawing, but extra sauce helps protect the chicken and keeps it moist. Thaw overnight in the refrigerator, then place on a foil-lined baking sheet and bake at 350°F until hot.

Jars of homemade pasta sauce ready to use. Freezes well.

More Chicken Recipes

And for a few more Italian-inspired recipes ideas try lemon garlic shrimp scampi or these braised Italian chicken thighs.

⭐️If You Make Chicken Parmesan Cutlets

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

📖 Recipe

Bison Bolognese(Ground Bison Meat Sauce)

10/04/2015 by Sally Cameron 24 Comments

Pasta with a hearty meat sauce is a timeless favorite, and this bison bolognese is a flavorful twist on the classic. While traditional bolognese is made with ground beef, veal, pork, or a combination, this version uses lean, protein-rich ground bison. It's not a traditional bolognese, but it's rich, hearty, and packed with flavor-perfect for a healthier take on a meaty marinara. Pick up some ground bison and give it a try, and extra freezes beautifully.

We eat a lot of chicken and turkey, so my first test of this recipe was with ground turkey. While it was very good (and you can certainly use dark meat turkey), I wanted something different. Something richer. Bison was just the thing.

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Why You'll love Bison Bolognese

Lean & healthy - Made with ground bison, lower in fat than beef but still rich in flavor.
A lighter alternative - A fresh take on classic Bolognese.
Freezer-friendly - Doubles well, freezes beautifully, and reheats great.
Easy to make - Simple steps and pantry staples; most of the cooking is hands-off.

Chef's tip: Bison is a leaner choice compared ground beef and a healthy choice for meat eaters that you can find at most markets. Another health benefit, bison are raised on pasture, not in feedlots or on factory farms. If you want to swap bison and use ground beef, use pasture raised beef as the best choice.

Ingredients You'll Need

Extra virgin olive oil - For sautéing the vegetables and building flavor.
Onion, celery, and carrot - The classic soffritto base that gives depth and sweetness.
Garlic - Adds aromatic punch.
Italian herb blend - Use a dried mix, or substitute basil, oregano, thyme, or rosemary.
Bay leaf - A gentle herbal note that balances the richness.
Ground bison - Leaner than beef but still flavorful; healthier and a bit lighter.
Dry white wine (optional) - Adds acidity and complexity; substitute broth if preferred.
Canned tomatoes - You'll need whole tomatoes or crushed, and diced as well.
Tomato paste - For concentrated flavor and body.
Nutmeg - Classic in Bolognese, adds warmth and depth.
Milk - Traditionally includes whole milk, added for its ability to tenderize the meat, mellow the acidity of tomatoes, and give the sauce a rich, velvety, and complex flavor and texture.
Red pepper flakes - Optional kick of heat; adjust to taste.

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

Bison Bolognese Meat Sauce|AFoodCentricLife.com — Chopped carrots, onion, and celery on marble counter.

Chef's tip on tomatoes - High-quality canned tomatoes make the best base for this sauce. I like a mix of crushed or whole tomatoes plus diced for texture. If you can find certified San Marzano tomatoes, they're worth it for their natural sweetness, fewer seeds, and low acidity, but good canned plum or whole peeled tomatoes work well too.

Substitutions and Variations

Ground meat - If bison isn't available, substitute ground beef, turkey, or chicken. Choose 85-90% lean for best flavor.
Dairy-free option - Use diluted canned coconut milk in place of whole milk. It adds richness without dairy (and won't taste "coconut-y" once simmered).
Wine substitute - Replace the white wine with chicken or beef broth plus a splash of white wine vinegar or lemon juice for brightness.

Chef's Tip - Cooking with Ground Bison
Bison is naturally leaner than beef, which means it cooks faster and can dry out if overdone. For the best results, brown it lightly rather than cooking it until completely dry, then let it finish gently simmering in the sauce. The slow simmer keeps the meat tender and allows the flavors to meld without losing moisture.

How to Make Bison Bolognese

Start by cooking the vegetables, garlic and herbs until soft in a tablespoon of olive oil. Use a heavy pot for even heat distribution like a 5 ½ quart Dutch oven or other heavy pot. Next, add the ground bison, breaking the meat up with a wooden spoon. Cook the bison until still a bit pink (it will finish during simmering).

Next, add tomatoes, dried Italian seasoning, bay leaf, and red pepper flakes. Stir and scrape any small pieces off the bottom of the pan. Add the milk and simmer.

Simmer to Develop Flavor

To develop rich flavor and thick texture, simmer your sauce at least one hour, and if possible, two. The simmering sauce will fill the house with wonderful fragrance. Everyone will be asking when dinner will be ready.

Another tip for creating a delicious sauce, add a Parmesan rind to the simmering sauce and let it melt in. It adds a fantastic savory flavor. Before serving, fish out what is left and discard.

If you need to stretch the sauce quantity to feed more mouths, add a can of tomato sauce. If you want it thicker, add a two tablespoons of tomato paste. Too thick? Thin with a little water.

A gray stoneware bowl of pasta with meat sauce and a fork, parmesan cheese on the side.

Serving Suggestions

What pasta goes best with Bison Bolognese? Traditionally, Bolognese is served with wide noodles like pappardelle or tagliatelle, but it's also excellent with penne, gnocchi, or polenta. Be sure to top with a sprinkle of Parmesan cheese.

For low carb or Paleo eaters, use zucchini noodles, cassava noodles, or spaghetti squash.

Storage and Freezing

Refrigerator: Store cooled bolognese in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened.
Freezer: This sauce freezes beautifully. Portion into containers or freezer bags, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pro Tip: Freeze in single-serving portions for easy weeknight meals - just add to hot pasta or polenta for a quick dinner. Thaw the sauce first, of course.

Recipe FAQs

What's the difference between bison and beef Bolognese?

Bison is leaner than beef, so the sauce is a bit lighter but still rich and hearty. Cooking it gently in the tomato sauce keeps the meat tender and moist.

Can I make this dairy-free?

Yes. Substitute canned coconut milk for the half & half. It adds creaminess without dairy, and the flavor blends seamlessly into the sauce.

Do I have to use wine in Bolognese?

No. White wine adds depth and brightness, but you can use broth with a splash of white wine vinegar or lemon juice for acidity.

More Great Pasta Sauce Recipes

If you love this Bison Bolognese, try one of my other hearty pasta sauces. From rich, beef short rib ragu to weeknight favorites that freeze beautifully for quick meals.

Did You Make This Recipe?

If you enjoyed this bison bolognese, please leave me a comment. I enjoy hearing from you! And the comments help others readers as well.

📖 Recipe

Coconut Shrimp Curry (Quick Dinner)

08/29/2017 by Sally Cameron 4 Comments

Coconut shrimp curry is one of those dishes that feels special but is easy enough for any weeknight. Tender shrimp cook in minutes, nestled in a creamy coconut milk sauce infused with curry spices. The result is a golden, fragrant dish you can serve over rice or with warm flatbread. It's faster and better than takeout.

Orangey colored coconut curry shrimp in a bowl.

When I need dinner on the table quickly, shrimp are always a go-to - they cook in minutes and take on bold flavors beautifully. In this Thai-inspired coconut shrimp curry with coconut milk creates a rich, dairy-free sauce that's golden from curry powder and fragrant with ginger and garlic. A squeeze of lime juice at the end brightens everything up, balancing the creamy, spiced coconut sauce.

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Why You'll Love This Coconut Shrimp Curry

Quick-cooking shrimp - Shrimp cook fast, making this curry a true weeknight win.
Creamy coconut milk sauce - Rich and velvety, with no dairy required.
Golden spice blend - Curry powder, ginger, and garlic give it warm flavor and a beautiful golden color.
Skip takeout - This dish is simple to make in minutes!

Ingredients You'll Need

Coconut milk - Use canned full-fat coconut milk for the richest, creamiest sauce.
Curry powder - A blend of spices giving the dish its golden color and warm flavor.
Onion - Adds sweetness and depth as the base of the sauce.
Coconut oil - Complements the coconut milk and adds a subtle layer of flavor.
Garlic - Fresh cloves bring bold, savory notes to the sauce.
Ginger - Finely grated fresh ginger or a spoonful of ginger paste adds zing and warmth.
Shrimp - Large raw shrimp, preferably wild.
Cilantro (optional) - A sprinkle of chopped fresh cilantro adds color and a bright, herbal finish.

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

Chef's Tip: Why Choose Wild Shrimp
Shrimp is the most popular seafood in the U.S., but about 90% is imported and only a tiny fraction is inspected. Farmed shrimp often raise concerns over antibiotics, pesticides, and environmental impact. Wild-caught shrimp, on the other hand, are cleaner, more sustainable, and far better in flavor. When possible, choose wild shrimp.

Substitutions and Variations

Spice it up - If you like more heat, add a pinch of cayenne, a sprinkle of red chili flakes
Curry paste swap - Use 1½-2 tablespoons red Thai curry paste instead of curry powder for a bolder, spicier flavor.
Milder flavor - Use leeks instead of onion for a milder, sweeter flavor

Chef's Tip: Understanding Shrimp Sizes
Shrimp are sold by count per pound. Jumbo sizes like 16-20 or 13-15 mean there are that many shrimp in a pound. Smaller shrimp (21-25) cook faster and are less expensive. Buy shell-on when possible - the shell protects the meat. Peel and devein yourself for best results. Short on time? Pre-peeled and deveined shrimp are a fine shortcut.

Raw shrimp peeled and cleaned on a rimmed baking sheet.

Thawing Shrimp the Right Way

Most shrimp are flash frozen at harvest, often sold IQF (individually quick frozen). Fresh-looking shrimp at the market are usually thawed from frozen.

Quick thaw method: Place shrimp in a sealed bag and submerge in cold water, changing the water every 30 minutes until thawed (about 45 minutes depending on size).
Best thaw method: Thaw overnight in the refrigerator on a rimmed baking sheet to catch liquid.

How to Make Coconut Shrimp Curry

Shrimp cook quickly and turn tender when simmered in spiced coconut milk, so have everything prepped before you start. Make ahead: You can whisk the sauce ingredients together and chop the onion, garlic, and ginger ahead of time. When ready to cook, dinner comes together in minutes.

Mix the sauce - Whisk together the coconut milk, curry powder, and salt until smooth. (You can also shake it in a jar with a lid.)
Prep the aromatics - Chop the onion. Mince or grate the garlic and ginger.
Cook the base - In a large skillet, warm coconut oil over medium heat. Cook the onion until softened, then stir in the garlic and ginger for the last minute.
Simmer the shrimp - Add the shrimp and the coconut milk mixture. Simmer just a few minutes until the shrimp are opaque and cooked through.
Finish and serve - Taste and adjust seasoning, then garnish with cilantro if desired.

Chef's Tip: If your prep is done in advance, the cooking itself takes only a few minutes.

Chef's Tip: How to Cook Shrimp Perfectly
Shrimp cook in just a few minutes, and the smaller they are the faster they cook. The biggest mistake is leaving them in too long. They're done when they turn pink, opaque, and the grayish, translucent areas are gone. At that point, pull them off the heat right away - even a minute too long can make them rubbery.

A bowl of coconut curry shrimp served over rice with snap peas.

Serving Suggestions

Serve the shrimp and creamy coconut curry sauce over white jasmine rice, nutty brown rice, quinoa, or a lighter base like cauliflower rice. Garnish with chopped cilantro or green onion, and add a squeeze of fresh lime juice to brighten the flavors. For balance, pair it with a simple tossed green salad or a quick vegetable side like simple blanched green beans.

Storage & Freezing

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through - avoid overcooking the shrimp.
Freezing: Not recommended. Shrimp tend to become rubbery when frozen and reheated, and the coconut sauce can separate. This dish is best enjoyed fresh.

Recipe FAQs

What kind of coconut milk should I use?

Use canned full-fat coconut milk for the richest, creamiest sauce. Light coconut milk works, but the sauce won't be as velvety. Avoid cartons of coconut beverage, they're too thin.

Can I use chicken instead of shrimp?

Yes. Boneless chicken breast or thighs work well. Cut chicken into bite-sized pieces and simmer longer until fully cooked before adding the sauce.

Can I use frozen shrimp?

Yes. Most shrimp are sold frozen and thawed at the market. Buy frozen shrimp to keep on hand, then thaw in the refrigerator overnight or in a sealed bag under cold water for about 45 minutes.

More Recipes With Shrimp

Quick cooking shrimp make a fast dinner for buys weeks! Here are other shrimp recipes to try.

Did You Make This Recipe?

If you make coconut shrimp curry, please leave a comment. I love to hear from you. Comments also help other readers.

📖 Recipe

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Easy Cream of Asparagus Soup

03/22/2023 by Sally Cameron 7 Comments

Looking for a light and delicious soup to add to your spring or Easter menu? Look no further than this vibrant green cream of asparagus soup! Whether you want a vegan, dairy-free soup option or the richness of heavy cream, this soup is easy to make. Make it ahead of time to save time, in only 30 minutes. Don't forget to check out my list of fun and delicious garnishes to take your soup to the next level.

Bright green and creamy asparagus soup in a gray pot with garnishes.

Asparagus is the quintessential spring vegetable and I am completely crazy about asparagus and so happy when the beautiful green spears arrive at the store. If you've never made cream of asparagus soup, it is so delicious and easy, you must try it.

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Why You'll Like This Recipe

It's that time of year! Asparagus season is the best time to make cream of asparagus soup and all things asparagus.

A simple soup with simple ingredients.
Easy instructions, finished in a blender
Serve warm or chilled
Tastes terrific, beautiful color, customizable with garnish options.
Make it a day or two ahead.

Recipe Ingredients

What are the ingredients needed to make this creamy asparagus soup? So simple!

Ingredients for asparagus soup on the counter in prep bowls.

Asparagus: Choose bright green, fresh asparagus stalks with tight tips or heads, (usually at the market in a little water). A little thicker is better than pencil thin.
Cooking fat: Use unsalted dairy butter, a good plant-based butter like this one, or olive oil.
Onion: Go with white onion for mild sweet flavor to allow the asparagus to shine. Brown onions or yellow onions still work fine.
Garlic: A good place for fresh garlic, zest it with a microplane zester so it melts in.
Fresh herbs: Fresh thyme is best but dried works as well. Use about ½ - ⅓ as much as fresh.
Broth: Chicken broth (low sodium or homemade) or homemade vegetable broth.
Cream: Using canned full-fat coconut milk keeps it non-dairy. If you prefer, use dairy heavy cream. Both work great.
Lemon: Fresh squeezed lemon juice lifts or brightens the flavor of asparagus soup.

See the recipe card for measurements plus salt and white or black pepper.

Chef's Tip: How to store asparagus. When you get asparagus home, trim a little off the bottom and stand the bundles in a tall container with an inch of water in the bottom to keep the ends moist. Treat asparagus like flowers. Cover loosely with plastic wrap until ready to use. Alternatively, wet a paper towel with water and wrap the ends, then place in a plastic bag. Asparagus will last a couple of days stored this way.

Substitutions and Variations

Can I make cream of asparagus soup without cream?

Yes, you can make it without cream. For an asparagus soup without cream, swap full fat canned coconut milk for heavy cream. And truly, it does not taste like coconut! This swap works for other cream-based soups too.

Broth options

While I use chicken broth, if you're vegan or vegetarian, cream of asparagus soup is a great place to use homemade vegetable broth. It's easy to make in short time and the flavor is far superior to canned or boxed stuff.

Recipe Instructions

Chopped asparagus in glass bowl ready to cook. — **Step 1: Trim asparagus spears of woody tough ends (and discard), trim off the tips and chop the spears.**

Cooked asparagus pieces chilling in an ice batch. — Step: 2: Briefly cook asparagus in a large pot of boiling salted water, 2 minutes (blanching). Immediately remove asparagus to ice water and chill, then drain. Separate enough tips for garnish and set aside.

Chef's Tip: The cold water ice bath stops the cooking process and sets the color of the asparagus to keep the soup a bright green.

Cooking onion and herbs for the base of asparagus soup. — **Step 3: Melt butter and cook the onion, garlic, and herbs.**

Adding cooked asparagus to pot to simmer for soup. — **Step 4: Add asparagus pieces and rest of tips to the pot.**

Adding the broth and coconut milk to the pot. — **Step 5: Add broth and milk, then simmer a few minutes.**

Cooked asparagus with liquids in the blender for pureeing. — **Step 6: Puree in a high-speed blender. The soup is ready.**

Bright green asparagus soup pureed in a blender container, ready to serve.

Blender Tips

If you you don't have a regular blender, use an immersion blender to puree asparagus soup. Place the pot in the sink to reduce splatter. Remember to be extra careful when blending hot liquids.

Serving Suggestions: Great Garnishes

Here's a list of terrific garnishes for cream of asparagus soup, for both dairy and non-dairy diners. Be sure to serve lemon wedges alongside. One more thing, this asparagus soup recipe is delightful served either hot, at room temperature, or chilled. A slice of crusty bread is good alongside.

First and foremost, the reserved asparagus tips (the best part).
Chopped herbs such fresh dill, chives, parsley, or fennel fronds.
Garlicky croutons (can be made GF and DF if needed).
Crisp crumbled bacon.
Chopped or grated hard boiled egg.
Grated Parmesan cheese.
A dollop of sour cream (dairy or non-dairy), or creme fraiche.
Homemade toasted pumpkin seeds add a nice crunch.
A drizzle of good lemon olive oil (or basil).
Fresh lemon zest.
Sliced green onion.
Cold tiny bay shrimp.

Here's a super fun serving idea for a get together appetizer: asparagus soup shooters! Serve them chilled.

Beautiful green asparagus soup in a white bowl with tasty garnishes ready to eat.

Recipe FAQs

Can I freeze cream of asparagus soup?

While many sites say you can freeze for 3-6 months, soups with cream or milk don't freeze well and tend to separate upon thawing. They can become grainy and lose their taste. I don't recommend freezing asparagus soup. If you want to try freezing, try re-heating gently on the stovetop and briefly blending again.

How long does cream of asparagus soup last in the fridge?

Cream of asparagus lasts 3-4 days in the refrigerator in an airtight container. For more information check out this food chart from the FDA.

Is cream of asparagus soup healthy?

Asparagus packs a dose of vitamins C, E and K, folate and minerals like zinc, manganese, and selenium. Plus, asparagus is anti-inflammatory and a source of glutathione, the master antioxidant.

Eating asparagus also gives you inulin, a fiber that acts as a prebiotic, providing a feast for the good bacteria in our gut that help with digestion. But of course, there is all of the fat in cream or coconut milk to weigh in the balance. Read more at this link.

What can I serve with cream of asparagus soup?

Cream of asparagus soup goes with just about anything. Try it as a starter before a ham, pork roast, roast chicken, or beef dinner. Serve it alone as a soup shooter for an appetizer. It makes a nice light meal with a grilled cheese sandwich.

Bright green asparagus soup in a white bowl on a bloue plate on the dinner table.

More Creamy Soup Recipes

For another creamy soup recipe, try creamy cauliflower soup, roasted red pepper, or creamy broccoli.

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Easy Homemade Italian Dressing

08/09/2022 by Sally Cameron Leave a Comment

A good homemade Italian dressing makes salads, pasta salads, and simple vegetables taste better in minutes. This easy Italian vinaigrette is bright, tangy, and full of flavor, made with simple pantry ingredients and no seasoning packets.

Golden Italian salad dressing in a jar with a silver whisk.

As a kid, my job before dinner was making the Italian dressing. I'd grab a Good Seasons packet, add oil and vinegar to the lines on the cruet, pour in the dry seasoning mix, and give it a good shake. It was my favorite dressing then, which is why I'm excited to share this homemade version with you now. Think of it as the old favorite made new, fresher, and healthier.

Homemade Italian Dressing Recipe Snapshot

Easy recipe - Add everything to a jar and shake.
Clean dressing - No preservatives, additives, or poor-quality oils; you control the ingredients.
Simple pantry ingredients - Made with staples you probably already have..

Ingredients You'll Need

Oil - Extra-virgin olive oil gives this dressing the best flavor. Avocado oil works too, but has a milder taste.
Vinegar - Adds brightness and tang. Use champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.
Parmesan cheese - Adds savory, salty, umami flavor. Use good Parmigiano-Reggiano if possible.
Mustard - Creamy Dijon mustard helps emulsify the dressing and adds subtle tang.
Dried herbs - Italian seasoning blend works well, or use dried basil and oregano. Most blends include herbs such as thyme, marjoram, basil, oregano, sage, and rosemary.
Garlic and onion powder - Add savory depth and classic Italian dressing flavor.
A touch of sweetness - A small amount balances the vinegar. Use sugar, honey, maple syrup, monk fruit blend, keto simple syrup, or agave.st enough.

Please see the recipe card for all measurements and salt.

Substitutions and Variations

Mustard - Swap in a little whole grain Dijon for extra texture and flavor.
Flavored oil - Try a extra virgin lemon olive oil or a basil extra virgin olive oil.
Fresh garlic - Use finely grated fresh garlic instead of garlic powder for a sharper garlic flavor.
Zesty Italian dressing - Add a pinch of dried red pepper flakes.
Low sodium - Skip the salt or use just a pinch, and go light on the Parmesan.
Dairy-free or vegan - Skip the Parmesan and add a little nutritional yeast for cheesy flavor, or vegan parm substitute.
Too tangy - Balance the dressing with a small amount of agave, sugar, monk fruit, honey, or maple syrup.

Chef's Note: Many bottled dressings are made with inexpensive highly refined oils such as soybean, canola, or generic "vegetable oil," along with preservatives, sweeteners, gums, and flavorings. When you make dressing at home, you choose the oil, vinegar, herbs, and seasonings-and the flavor is fresher, brighter, and cleaner. I use extra virgin olive oil, avocado oil is good too, just more of a neutral flavor.

Grated Parmesan cheese with microplane zester.

How to Make Homemade Italian Dressing

Make the dressing about 30 minutes ahead of time for the best flavor. This allows the dried herbs to rehydrate and release their flavor.

Place all ingredients into a jar or bottle with a tight lid and shake well. For larger batches, use a blender.

Serving Suggestions

Use homemade Italian dressing for green salads, cold pasta salads, and more. It also works beautifully as a quick marinade for chicken breasts or shrimp before grilling. Try it tossed with cooked green beans, spooned over grilled vegetables, or drizzled onto simple grain bowls. It's a multipurpose dressing worth keeping in your recipe arsenal.

Storage

Store extra Italian dressing in an airtight container in the refrigerator for up to 1 week. Shake well before using.

More Homemade Dressing Recipes

I have many delicious salad dressing and vinaigrettes recipe on this site. Some are separate and some are within salad recipes. Check out the salad category and you'll find strawberry vinaigrette, orange vinaigrette, and more.

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If you make this Italian dressing 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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How to Make Steamed Salmon

03/25/2023 by Sally Cameron 47 Comments

Steamed salmon is one of the easiest and healthiest ways to prepare salmon-and it's ready in just 20 minutes. Steaming keeps the fish incredibly moist, tender, and flaky without any added fat or fuss. Whether you're making a quick dinner or planning ahead for meal prep, this simple method shows you how to steam salmon perfectly every time. Serve it hot, warm, or chilled with your favorite sauces, herbs, or grain bowls.

A white oval platter of pink steamed salmon with lemons and herbs.

Whether you're an experienced cook or new to the kitchen, steamed salmon is practically foolproof. It's a clean, simple cooking method that yields moist, flaky salmon every time. This steaming salmon works, skin-on or off, and adapts well to any seasoning. It's also ideal for meal prep: make extra and serve it chilled over salads or grain bowls later in the week. Steaming: it's for more than vegetables and rice!

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Why You'll Love Steamed Salmon

Of all the ways I've cooked salmon-roasted, seared, grilled, poached, parchment-baked-steaming might be the easiest. And surprisingly delicious.

Fast & Foolproof - Steamed salmon cooks in minutes with no babysitting. Perfect for busy weeknights.
Versatile - Serve it hot, warm, or chilled.
Light, Clean & Healthy - Steaming locks in moisture without needing oil or butter.
Endlessly Adaptable - Pair it with your favorite sauces or just a squeeze of lemon.

Follow these easy directions for how to skin salmon at home.

What You'll Need

Ingredients for steamed salmon on the counter.

For the Steamed Salmon

Salmon - Wild salmon is the top choice for flavor and nutrition, but it's seasonal and not always easy to find. Good-quality frozen wild salmon is a great alternative. If opting for farmed, look for sustainably raised options.
Seasoning - Keep it simple: sea salt, freshly ground black pepper, and a little granulated garlic if you like. The clean flavor of steamed salmon doesn't need much.

See the recipe card for measurements, salt, and pepper.

For the Steaming Liquid

An aromatic steaming liquid gently infuses the salmon with subtle flavor-no marinade needed. Simply combine cold water with any of the following:

Fresh Lemon - Sliced or juiced for brightness.
Garlic - Lightly crushed cloves add mellow depth.
Herbs
- Fresh: thyme, tarragon, parsley, bay leaves
- Dried: dill, thyme, Italian seasoning, or Herbs de Provence
Aromatics - Add chopped leek, shallot, onion, or sliced fennel (or fennel fronds) for more complexity.
Wine (Optional) - A little dry white wine or vermouth adds a touch of acidity and elegance.

Chef's Tip: Use what you have to create the steaming liquid. Always use lemon, garlic and some herbs, and add the other items if you have them.

Substitutions and Variations

What seasonings go well with steamed salmon? There are so many ways to change the flavor depending on your mood or what's in your pantry:

Seasoning Blends - Swap the basic salt and pepper for lemon pepper, everything but the bagel seasoning is great, my homemade smoky dry rub, or even a homemade taco seasoning blend for a fun twist.
No Wine? No Problem. - To steam salmon without wine, use vegetable broth, water with a generous splash of lemon juice, or a mix of both. You'll need enough liquid to just reach the bottom of the steamer basket.
Herb Swaps - If you're out of fresh herbs, substitute 1-2 teaspoons of dried herbs (like dill, thyme, or Italian seasoning) in the steaming liquid for subtle, aromatic flavor.

Chef's Tip: How to buy salmon. Don't be shy at the fish counter-tell the fishmonger exactly what you want. Don't just take whatever they hand you (especially at today's prices). I always ask for center-cut salmon fillets. They're thicker, more even, and cook more consistently than thinner tail pieces. If what's in the case looks tired (not great), ask if they have any more in the back they can cut fresh for you. It's absolutely okay to be choosy-you're the customer. For the best choices in salmon, check out this salmon buying guide.

If you love salmon, try this easy smoked salmon dip. It's a reader favorite on my website for good reason!

How to Steam Salmon

To get salmon ready for steaming, there's a little easy prep work.

1) Skin the Salmon (or not)

Either works, but here's the difference:

Skin-on salmon will turn rubbery when steamed (unlike when it's seared or grilled), so it's typically not something you'll want to eat. However, it does peel off easily after steaming if you leave it on.
Skinless salmon (deskinned) results in a cleaner, more refined presentation and allows you to remove the bloodline-that darker flesh that can have a stronger, more assertive flavor. I generally remove the skin and bloodline.

If you prefer skinless fillets but don't want to do it yourself, ask your fishmonger to skin it for you. Or follow my step-by-step photos in this post to remove the salmon skin at home.

2) Check for Pin Bones

Before steaming, always check for pin bones-those fine, flexible bones that run through the fillet. Many grocery stores or fish counters remove them for you, but it's worth double-checking.

Removing pin bones from raw salmon with pliers.

To find them, gently run your fingers along the top and sides of the salmon. (Tip: slightly damp fingers make it easier to feel the bones.) If you find any, remove them with clean kitchen tweezers or a pair of needle-nose pliers. I keep a pair of small fly fishing pliers in my kitchen just for this-perfect for the job.

Removing pin bones ensures a smoother texture and a more enjoyable eating experience-especially important if you're serving the salmon cold or flaked into a salad.

The aromatic steaming liquid to steam salmon with herbs, lemon, and shallots.

3) Seasoning & Steaming Setup

Now it's time to season and set up for steaming. First, you'll need a large pot with a tight-fitting lid. I use a 5 ½-quart Le Creuset Dutch oven, but any similar-sized pot works. The key is a snug lid that traps steam efficiently.

To hold the salmon above the steaming liquid, use a folding stainless steel steaming basket-it's simple, affordable, and fits in most pots. A silicone steamer basket is another great option (just make sure it opens flat). If you have a bamboo steamer or steam oven, those work fine too.

A stainless stell folding steaming rack set into a pot of aromatic liquid for steaming fish.

4) Steam Salmon Fillets

What seasoning goes well with steamed salmon? Start with the basics: sea salt and freshly ground black pepper. I also like to add a touch of granulated garlic. Want to mix it up? Try lemon pepper or an "everything but the bagel" blend for something bolder.

Salmon filets in a pot with lemon, herbs, shallots, ready for steaming.

Chef's tip: If you have salmon fillets where there is one thinner end, fold it under to create a more evenly thick piece of fish.

A folded of raw salmon to make a more even piece for cooking.

To set up the steamer:

Add your steaming liquid ingredients (water, herbs, aromatics, etc.) to the pot.
Cover with the lid and bring to a boil over medium-high heat.
The water level should just reach the bottom of your steamer basket.

Once boiling, reduce the heat to medium. Lightly spray the steamer basket with avocado oil spray or another neutral oil to prevent the salmon from sticking. Place the basket into the pot. When steam begins escaping the lid, carefully add the salmon fillets in a single layer.

How long should you steam salmon?

Steamed salmon typically takes about 8 minutes, depending on the thickness of the fillets. Thicker cuts may need 9-10 minutes, while thinner fillets could be done in 6-7.

How do you know when steamed salmon is cooked?

Salmon is done when:

The internal temperature reaches 145°F (per USDA guidelines).
The flesh turns a light pinkish-orange color.
It's firm to the touch, but not hard or dry.

Chef's tip on temperature: Steamed salmon is typically done at an internal temperature between 140°F and 145°F. At 140°F, the center stays slightly soft and silky. At 145°F, it's fully opaque and firm, yet still moist. Choose the doneness that feels right for you-there's no one-size-fits-all when it comes to perfectly cooked salmon.

When salmon is steamed, move it to plates for serving or cooling and refrigerating with a flexible fish spatula.

Pale peachy colored salmon filets after steaming in the steamer basket.

Serving Suggestions

What are some side dishes that go well with steamed salmon? Serve salmon fillets with brown or white rice, or quinoa. For a vegetable, serve it with steamed or roast asparagus, basic broccolini, or simple French green beans.

This steamed salmon recipe is terrific chilled and served atop a main course salad (like a salmon Caesar), or try steamed salmon in a classic South-of-France salad called a Nicoise (nee-swahz). It's fantastic in summer.

Close up of a platter of salmon filets with lemon and herbs on a table.

Sauce Ideas

You can simply serve steamed salmon with lemon wedges, but there is so much more you can do. Here are sauce ideas for delicious salmon:

Quick creamy aioli: Mix together a little mayo, chopped fresh dill, fresh lemon juice, a little Dijon mustard sauce.
Creamy Citrus Mango Sauce
A dollop of fresh basil pesto (or thinned for a dressing)
A tropical pineapple-mango salsa
A Greek Tzatziki sauce made with Greek yogurt.
Traditional tomato salsa (great in summer).
An easy horseradish sauce (see this post for my recipe). Add some chives for color.
For an Asian accent, try a toasted sesame oil and soy sauce combination sprinkled with green onions.

Leftovers and Storage

Cooked steamed salmon lasts 3 days in the refrigerator, making it a pretty good choice for meal prep. It's just as delicious the next day. Store in an airtight container and be sure to label and date.

Recipe FAQs

What is the white stuff on steamed salmon?

It's a protein called albumin. It's liquid in the flesh and turns white (coagulates) upon cooking. Too much of it means your salmon might be over cooked. A little bit is normal. And it's totally safe to eat.

Is steamed salmon healthy?

Absolutely. Salmon is a high quality protein source, 34 grams in 6 ounces of raw weight salmon. Farmed vs. wild vary slightly. Salmon is a great source of heart-healthy omega-3 fats and selenium, important for DNA synthesis, thyroid hormone metabolism, and reproductive health. Plus, it's a rich source of B12. Read this terrific article for more information.

What's the best way to cook salmon healthy?

Steaming is one of the healthiest ways to cook a lot of things-including salmon. It doesn't require any added fat or oil, and it keeps the fish incredibly moist and tender. It's also a gentle cooking method that preserves the nutrients and natural flavor of the salmon. Serve it with a sprinkle of fresh chopped herbs herbs, a squeeze of lemon, or your favorite healthy sauce for a clean, satisfying meal.

Great Sauce Recipes for Steamed Salmon

Steamed salmon is mild and tender, making it the perfect canvas for bold, flavorful sauces. These are some of my favorites-fresh, vibrant, and easy to make. Whether you're serving your salmon hot or chilled, these sauces bring it to life.

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If you make steamed salmon, 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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Watermelon Cucumber Juice

06/22/2018 by Sally Cameron 4 Comments

Watermelon: the iconic summer fruit turned into a refreshing and hydrating juice. With natural sweetness, watermelon cucumber juice is definitely a summer treat. Skip the bottled juices made from concentrated juice and unhealthy added sweeteners, colors and flavors. Mother Nature does just beautifully on her own.

watermelon cucumber juice | afoodcentriclife.com

Nothing Like Fresh Homemade Juice

While our daily juice routine consists of mostly green vegetable juices with a little low sugar fruit such as green apples and lemons, this watermelon cucumber juice is a wonderful summer treat. Refreshing on a hot summer day. And since yesterday was the first official day of summer, I had to share this recipe with you for your summer enjoyment.

Watermelon Cucumber Juice

Watermelon and cucumber are so good for you and delicious when combined. Lime is added for tartness to balance the natural sweetness. It takes 1 mini watermelon, about 5 pounds, plus either 1 English cucumber or 4-5 small Persian cucumbers, and 1 lime (peeled) to make two 18-ounce servings. Your yield will depend on if use just the watermelon flesh or include some of the rind.

Yes, you can even juice the rind. It has lots of nutrients too. Be sure your watermelon is organic. If juicing the rind, the color will be a little less pink, but it is still packed with nutrition.

Skip the Bottled Stuff

Shopping recently, I saw a big display of bottled organic watermelon cucumber "cooler" at the store and read the label. The first ingredient was filtered water, the second organic sugar, then juice concentrates, organic flavors and extracts, natural flavors and citric acid as a preservative. The label also stated that it contained 15% juice.

When you make homemade, its 100% fresh juice with no added sugar or anything else you don't want - just pure refreshing, healthy goodness. If you don't have a juicer, see this link for another recipe that uses a blender.

Health Benefits of Watermelon and Cucumber

Because they are 92%-98% water, watermelons are great for hydration. They contain a significant amount of vitamin A, B6, antioxidants, amino acids and a specific powerful phytonutrient called lycopene.

Lycopene is why watermelon is red. According to the Fitness Institute of Texas at The University of Texas at Austin, Lycopene has been linked with heart health, bone health, prostate cancer prevention and more. It's also a powerful antioxidant thought to have anti-inflammatory properties. Read the Live Science article here, it's got great information on the health benefits of watermelon.

About Watermelon and Cucumbers

A botanical relative of watermelon, cucumbers are another great hydrator, made up of 96% water. No wonder they taste extra good in summertime. Cucumbers may protect our brains, reduce cancer risks, manage stress and support digestive health. Read here for more health benefits of cucumbers.

Some cucumbers come waxed. To insure they are clean for juicing I wash my produce with Eat Cleaner. It is 99% more effective than water in removing wax, pesticides, plus agricultural and handling residue that can carry bacteria. I've used it for years.

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Watermelon Cucumber Juice

Sally Cameron

Refreshing and hydrating, watermelon cucumber juice has natural sweetness that needs no added sugar or flavors. Mint is a nice addition too.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Beverage, Juices

Cuisine American

Servings Yield approximately 36 ounces

Calories 33 kcal

Equipment

▢
Juicer

Ingredients

▢ 1 mini watermelon about 5 pounds
▢ 1 large English cucumber or 4 Persian cucumbers
▢ 1 lime peeled

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Instructions

Wash all produce well. Cut into pieces the size that your juicer brand recommends, and juice. For the watermelon, you can juice the flesh, or the flesh and some or all of the rind.

Notes

Nutrition

Calories: 33kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 158IUVitamin C: 14mgCalcium: 35mgIron: 1mg

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How to Make a Detox Green Juice

04/25/2018 by Sally Cameron 2 Comments

Try this detox green juice when you need a little internal spring cleaning. This vibrant green juice is a powerful combination of dandelion greens, spinach, celery, herbs, green apple, lemon, ginger and cucumbers. Juice some up today and give your body a clean start for a fabulous spring or anytime you need a natural little detox support.

dandy detox green juice in a glass with straw.

I have a few green juice recipes on my site, but this one includes dandelion greens and other delicious detox ingredients. Detox green juice is good because green means chlorophyll, and chlorophyll rids the body of environmental toxins and promotes cleansing and detoxing.

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Why You'll like This Recipe

Refreshing taste.
Supports and boosts natural detoxing.
Easily found ingredients.

Recipe Ingredients

Dandelion greens: More than just an annoying garden weed, dandelion greens are edible bitter greens, great for cleansing your liver and kidneys, and full of vitamins A and C, and minerals. Because of their bitterness, start with just a few leaves until you develop a taste for them. The ginger, lemon and apple in this juice help offset the bitter taste. Dandelion is great has great benefits.

Cucumbers: The phytonutrients in cucumbers provide valuable antioxidant, anti-inflammatory, and anti-cancer benefits as well as hydration.

Celery: More than diet food, celery is an under-appreciated nutritional powerhouse provides potassium, magnesium, calcium, iron, vitamin C, plus it's anti-inflammatory and one of the most alkalinizing foods you can eat. Adding celery to your diet is good.

Cilantro: Beyond guacamole and salsa, cilantro helps cleanse the body of toxic heavy metals, plus it's an incredible source of antioxidants, is naturally calming and has a long history of therapeutic use. Some people hate cilantro, so if you're in that club, use parsley instead and still get great health benefits.

Green apples: a rich source of beneficial plant compounds called phytochemicals including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. Antioxidants stimulate bile production, which the liver uses to release toxins. The old adage "an apple a day" has truth behind it!

Ginger and Lemon: Both add wonderful flavor to fresh juices. Ginger is a natural anti-inflammatory and digestive booster as is lemon, plus lemon is great for cleansing and promotes hydration. Lemon also helps your body's alkaline levels as it turns alkaline when it hits your digestive system.

For quantities please see recipe card.

Substitutions and Variations

Substitute lime juice for lemon juice.
If you can't get green apples, choose another low sugar, tart apple variety. For more on choosing apple varieties, see this site from USApple .
Add a little ACV (apple cider vinegar) to increase this juices detoxing ability.
If you can't get dandelion greens, swap kale or spinach.

Apple ginger beet juice is another terrific combination, not to mention a gorgeous ruby color.

dandy detox green juice |AFoodcentricLife.com

The Best Juicer

Drinking fresh vegetable and fruit juices is super beneficial for your health and juicing at home gives you the best nutrition. No additives, no pasteurization, and you control the ingredients (as in all organic).

To make juice at home, you will need a juicer. The best juicers on the market are slow, cold-press, masticating juicers. They do the best job of extracting all of the goodness from your produce without oxidizing the nutrients.

To do that, I use a Greenstar juicer from Tribest. Juices last up to 72 hours with minimal nutrient loss. There are many good juicers on the market at all prices levels so find one at your price level.

The new Shine easy cold-press juicer is terrific. Great for smaller kitchens, kitchens with limited storage, and with an affordable price tag for such a quality juicer.

Wash Your Produce

When I get all of my groceries unloaded and into the kitchen, I fill a sink up with Eat Cleaner Food Grade Wash and wash all of the produce at once. No rinsing required.

Serving Suggestions

Green juices and all freshly made juices are best soon after making. I love them at room temperature right out of the juicer. With the right juicer, you can make and hold them in the refrigerator to drink within 24-72 hours, which helps you get ahead.

Recipe FAQs

Is juicing daily a good habit? Yes. Read this post and decide for yourself.

What are the ingredients for a detox green juice?

Green produce ingredients are terrific for a detoxing green juice, such as dandelion, cilantro, cabbage, cucumber, lime, mint, green apple, celery, and ginger are all terrific and taste great in green juice. There are other good ingredients to help you detox but not all will taste great in a juice.

How do I make a detox green juice at home?

First you'll need a good juicer. They come in all price ranges. The best at preserving nutrients are slow, cold-press, masticating juicers as the give you the most bang for your buck detox and nutritionally. Buy the right herbs, fruits, vegetables and leafy greens. Wash them well with produce wash when you get home. Store them and get them ready to juice ahead saves time. Buy organic is best. Get some good, inexpensive glass bottle around 18 ounces to hold you juice.

What are the health benefits of detox green juice?

Detox green juice supports your body's natural mechanism in eliminating toxins from your liver, reduces inflammation, aids weight loss, gives your skin a healthy boost, improves mental alertness, reduces brain fog, and increase energy. That's a pretty great list of health benefits!

How often should I drink detox green juice for it to be effective?

Drinking a detox green juice daily is a good habit with terrific health benefits. If you have any concerns about specific ingredients in a green juice recipe because of certain medications you are taking, be sure to check with your healthcare practitioner before starting detox green juices. Depending on the green detox recipe, some ingredients have higher levels of vitamin K which may alter blood thinning medications. Be safe first.

Does drinking green juice replace eating green vegetables?

Absolutely not. Green juices do not replace consuming green vegetables. Juices are additional to a diet with a good amount of healthy green vegetables. Vegetables provide necessary fiber and fullness. Green juices give you extra level of powerful phytonutrients in those green vegetables. You need both!

More Juice Recipes

Here are a few more green juice recipe and other healthy juice recipes to try. They all taste great.

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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.

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Green Smoothie Recipe with Mango

06/25/2013 by Sally Cameron 5 Comments

A simple, tropical green smoothie recipe made with mango, baby spinach leaves, chia, and homemade almond milk. Don't let the bright green color throw you. It's delicious! Smoothies are a great way to start the day. They whip up in seconds and are transportable and customizable to each persons tastes and dietary preferences. Delicious and healthy!

I've been stuck on my raspberry-banana smoothie for a long time and decided it was time to create some new flavors. With the gift of a half dozen mangoes from the Mango Board, a smoothie was my first thought. Mangoes bring that sweet taste of the tropics to everything. While combining mango with spinach leaves might sound crazy, it makes a terrific smoothie.

How to Choose a Mango

To choose a ripe mango, squeeze it gently. it should give slightly like a ripe peach or avocado. Firm but with a slight give. The color of the skin is not the best indicator. If the mango is hard, keep it at room temperature until it is ripe, then refrigerate, but not before. Once refrigerated, a mango will last about 5 days. If they get soft and you don't have time to use them, peel, cube and freeze the flesh so it is not wasted.

How To Cut Up a Mango

Mangoes can be challenging to cut up the first time, so here are a few tips. Mangoes have a large, flat, center seed.

First, wash the mango. Next, stand the mango with the stem end on the cutting board. Cut a little off center, through the flesh and you will get a large piece of mango, sometimes called a cheek. You may need to test with your knife a time or two to find just the right spot to cut. If you cut too close and hit the seed, just move a ¼″ off and try again.

When you have cut the "cheeks" off the seed, cut a grid pattern on the mango with a sharp paring knife. Don't cut through the skin. Then scoop out the cubes with a spoon. Most of what is left is the seed. You might be able to harvest a little more mango flesh off the center piece, but not much.

For more information (and a video) on how to cut up a mango, check out the National Mango Board site.

More About Healthy Smoothie Ingredients

Baby Spinach Leaves

This green smoothie gets its beautiful bright color from fresh baby spinach leaves. While spinach might sound like a strange thing for a smoothie, it's a great way to get leafy greens in as you start your day. Add about a cup, or a big handful, to your blender. Spinach is super-nutritious and one of the world's healthiest vegetables, rich in vitamins and minerals, plus anti-inflammatory benefits.

Chia Seeds

Another addition to this smoothie is chia seed. Chia was eaten by the ancient Aztec Indians for strength. Chia is a source of omega fatty acids and dietary fiber, plus calcium, iron, potassium and protein. The brand I buy is Navitas Naturals. Maker of high quality products, their chia is organic, non-GMO, raw, gluten-free, and vegan. Check out their other fantastic products too. Lots of healthy things to add to your smoothies, and overall, your diet. Superfoods!

Once your mango is cubed, get out your blender or Vitamix, ready your spinach, almond milk and chia seeds and get ready for a great smoothie!

Another Great Mango Recipe

For another recipe idea using mangoes, try this pineapple-mango salsa. It's great on grilled chicken, shrimp and fish.

📖 Recipe

Green Smoothie Recipe with Mango

Sally Cameron

Spinach and mango might sound like a crazy combination, but it makes a tasty and healthy tropical green smoothie. Add chia seed for protein and fiber. Use your favorite protein powder. If you want a frosty cold smoothie, freeze the mango ahead of time. To reduce sugar, use a greenish banana instead of a ripe one.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Beverage, Breakfast

Cuisine American

Servings serving

Calories 391 kcal