A Foodcentric Life

menu icon
search icon

Roasted Red Onions with Balsamic

by 1 Comment

Roasted red onions are a simple, flavorful side with incredible natural sweetness that pairs beautifully with grilled or roasted meats. Onions usually play a supporting role-here they shine. Roasted until caramelized, then finished with a touch of balsamic and fresh chopped thyme, they deliver rich, savory sweetness. Give this humble ingredient the spotlight it deserves; the depth of flavor will surprise you.

A casserole dish of roasted red onions finished with balsamic vinegar and chopped thyme leaves.

The first time I made these roasted red onions, they turned a beautiful deep brown color, caramelized from the heat of the oven. Roasting turns a normally pungent, eye-watering onion into something rich, jammy, and sweet as candy. I see you looking at me with doubt and skepticism. Trust me. Roast a pan-then try not to eat them straight off the tray.

[feast_advanced_jump_to]

Why You'll Love These Roasted Red Onions

  • Simplicity - Simple ingredients, straightforward method.
  • Big flavor - Deep, sweet-savory caramelization from the oven.
  • Veggie boost - An easy way to add more vegetables to the menu.
  • Perfect pairing - Lovely with grilled or roasted meats and poultry.

Another terrific recipe with balsamic is these roasted balsamic glaze Brussels sprouts.

Ingredients You'll Need

Sliced red onions on a gray wood cutting board with a chef's knife.
  • Red onions - Any color works, but red roasts up sweet and vibrant.
  • Olive oil - Helps caramelize and keep onions tender.
  • Granulated garlic - Garlic flavor without burning (fresh scorches).
  • Thyme - Fresh chopped leaves for earthy aroma (optional).
  • Balsamic vinegar (or glaze) - Finish for tangy-sweet depth.

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

If you'd like to make your own Balsamic glaze, it's easy. Find the instructions in this Balsamic strawberries post.

Chef's nutrition tip - Red onions are naturally rich in sulfur-containing compounds - the source of their aroma and many of their health benefits. They're also high in quercetin, a powerful antioxidant and natural antihistamine. A delicious side dish and a nourishing one, too.

Sliced red onions wedges in a baking dish ready for roasting.

How to Make Roasted Red Onions

Pre-heat the oven to 400°F. Ready a large glass or stoneware baking dish, about 10″x13″.

  • Step 1: Peel onions and cut in half from the root to stem end. Lay each half flat and cut the halves into 6 wedges.
  • Step 2: Add onion wedges to the baking dish and toss with oil, then sprinkle with salt, pepper and garlic.
  • Step 3: Roast onions uncovered for about 40 minutes, or until they are very soft and the edges are very brown. Remove dish from the oven, taste for tenderness, then toss with the Balsamic and fresh thyme leaves.
Finished red onions in a roasting pan ready for serving with a purple napkin.

Serving Suggestions

  • Serve as a side dish along roast chicken
  • Pile on a grilled steak or steak salad
  • Pile them on asparagus for a double vegetable side
  • Add to a salad, either warm or cold
  • Pile on quinoa or rice with other vegetables for a delicious veggie bowl
Roasted red onions piled on green asparagus spears on a gray platter.

Recipe FAQs

Are roasted onions the same as caramelized onions?

Similar flavor, different method. Caramelized onions cook low and slow in a pan; roasted onions brown and soften in the oven for a deeper, roasted sweetness and less babysitting.

How do I keep onions from burning?

Roast at 400°F and avoid slices that are too thin. Use a little oil, and line the pan for even browning with parchment and for easier clean up if desired.

Can I make these ahead?

Yes - store up to 4 days and reheat gently. Great for meal prep.

Can I make these ahead?

You may have sliced the onions too thin, not used enough oil, or roasted too long. Aim for wedges and lightly coat with the oil.

More Onion-Loving Recipes

Onions are the flavor foundation for so many great dishes. Here are a few favorites where they play a starring role. Try one next!

Did You Make These Onions?

If you make roasted red onions, please drop me a comment, I love to hear from you and am always here to help. And if possible, please leave a star rating. Thanks!

📖 Recipe

balsamic roasted red onions

Roasted Red Onions with Balsamic

Sally Cameron
The humble sweet red onion elevates to star staus with a little olive oil, Balsamic, herbs and roasting. Serve aside chicken, beef, burgers or alone over a quinoa or rice bowl.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 122 kcal

Equipment

  • glass or ceramic baking casserole dish approximately 10x13

Ingredients
  

  • 2 large red onions about 1 ½ pounds
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon ground black pepper
  • 1 ½ tablespoons fresh chopped thyme leaves
  • 1-2 tablespoons Balsamic vinegar or syrup

Instructions
 

  • Pre-heat the oven to 400°F. Ready a large glass or stoneware baking dish, about 10″x13″. Cut the onions in half from the top to bottom, from root to stem end.  Trim the root and stem ends flat. Peel off the papery skin, then lay each half flat on a cutting board and cut the halves into 6 wedges.
  • Add onion wedges to the baking dish and toss with oil, then sprinkle with salt, pepper and garlic. Roast onions uncovered for about 40 minutes, or until they are very soft and the edges are very brown. Remove dish from the oven, toss with the Balsamic and sprinkle with thyme leaves. See note below on Balsamic.

Notes

Use a good Balsamic vinegar or use a Balsamic glaze, either purchased or homemade. Here's my recipe for homemade Balsamic glaze. 

Nutrition

Calories: 122kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 294mgPotassium: 105mgFiber: 1gSugar: 3gVitamin A: 127IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Broccoli Slaw Recipe with Creamy Apple Cider Dressing

by Leave a Comment

This broccoli slaw recipe with creamy apple cider dressing is a cool and crunchy side dish for summer grilling, picnics, and entertaining. Tart dried cranberries and almonds add extra color and flavor against the crisp veggies and tangy dressing. A food processor makes it a snap, or short cut the preparation with bagged broccoli slaw from the store. Make it ahead of time and dress before serving to save time.

Broccoli cabbage slaw in bowls.

This broccoli slaw recipe has been hitting the spot for us lately. It's great with anything off the grill as a side dish and leftovers are welcome for a quick and healthy lunch the next day. Chopping the veggies in a food processor insures freshness but in a pinch, the bags of pre-cut broccoli slaw will do. Do what works best for you!

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Use a food processor or pre-cut broccoli slaw from the store.
  • Make it ahead of time and dress at serving.
  • Delicious way to get your veggies in.
  • Cool, crisp, and crunchy!
  • Easily made vegan and dairy-free.

For another terrific broccoli salad recipe, try this crunchy broccoli salad with bacon.

Recipe Ingredients

For the broccoli slaw:

  • Broccoli: Get full heads of broccoli or broccoli crowns. The nice thing is the stem does not go to waste. For a shortcut, use the bagged broccoli slaw mix from the store but see note below.
  • Carrots: For color, crunch, and sweetness.
  • Cabbage: Both green and red cabbage for color.
  • Fresh herbs: Fresh cilantro or flat leaf parsley (Italian parsley).
  • Scallions: Also called green onions.
  • Dried cranberries: Sweet-tart and a terrific flavor contrast for the slaw. Raisins work too.
  • Almonds: Use either slivered almonds or sliced almonds.

Chef's tip: Using bagged broccoli slaw mix is a shortcut. If you read labels, most bags are just broccoli stems and a little carrot, which is why I created this from-scratch broccoli slaw recipe. It has more interest, texture, color, and flavor. If you want to use the bagged slaw, jazz it up a by adding thinly sliced red and green cabbage, more carrots, fresh herbs...basically the rest of what is in the recipe, and make the simple dressing.

For the apple cider dressing:

  • Mayonnaise: Use your favorite brand. This brand is my favorite mayonnaise for it's light clean taste (I use soy-free but the avocado oil version is good too).
  • Vinegar: Good old apple cider vinegar.
  • Orange zest: Gives the dressing a nice lift of flavor.

Please see the recipe card for quantities, measurements, and seasonings.

For Another terrific dressing options, thin down the Asian Almond Butter sauce and use it as dressing for another flavor profile.

How to Make Broccoli Slaw

When it comes to chopping the veggies, I use my food processor with the grating blade, like you use for hard cheese. You can use bagged pre-cut veggies, but it's fresher if you do it yourself and the food processor makes it easy.

Broccoli chopped for broccoli slaw in food processor bowl.

Prep the Veggies

Cut the broccoli stems and florets apart with a knife. Using a vegetable peeler, peel the broccoli stems. For the carrots, peel if you prefer or just scrub well with a vegetable brush. The peel, or skin, is edible and highly nutritious.

Colorful broccoli slaw with green cabbage, carrot, and red cabbage.

Food Processor Directions

It takes no time at all to grate your own broccoli, cabbage and carrots for this broccoli slaw. I've used both a grating blade (large hole) and the julienne blade. Using the grating blade yields a fine, fluffy slaw. Using the julienne blade yields a slaw with more texture and larger pieces like you find in the bagged store brands.

Cut the cabbage into pieces that will fit into the feed tube of your food processor. Place the blade into your food processor and run your produce through. As the work bowl fills up, dump the slaw into a large bowl and complete the process. It takes just minutes to create fresh, colorful, healthy slaw.

Broccoli Slaw Dressing Recipe

The dressing is creamy, tangy and citrusy all at once and good for more than just this broccoli slaw. Shake it in a jar, whisk it in a bowl or use a blender on low speed.

Serving Suggestions

To serve broccoli slaw, gently toss with dressing and add the cranberries and almonds. If you are reducing sugar or carbs, you can skip the dried cranberries, but just a handful are a nice compliment.

This recipe makes a big batch, about 3 pounds of slaw. That is the equivalent of 4 grocery store bagged broccoli slaw (12 ounces per bag). Dress only what you need for one meal and refrigerate the rest. It will keep for 5-6 days without dressing and can be enjoyed a second time, or use it in tacos and salads.

This recipe halves easily for smaller needs.

Ways to Use Leftover Broccoli Slaw

If you make the whole batch, here are more ideas on how to serve broccoli slaw without the dressing (use the raw veggies).

  • Inside tacos as the veggie component.
  • For a quick stir-fry.
Colorful broccoli slaw in a light blue bowl.

Special Diet Note

If you have histamine intolerance all of these vegetables are safe. The dried cranberries are questionable based upon your level of sensitivity. For the dressing, I use a refrigerated brand of mayo called Vegenaise. It is egg-free, vegan and comes soy-free as well.

Although the amount is small, citrus is a histamine liberator. If you are highly reactive to citrus you may want to skip the orange in the dressing. If ACV is a problem try organic white vinegar instead.

Recipe FAQs

Can you add other vegetables or ingredients to broccoli slaw?

Yes! Add what sounds good, like dried fruit (raisins, cranberries, dates), seeds (sunflower seeds, pumpkin seeds or pepitas), nuts like almonds, chopped walnuts, cashews, or even pine nuts. For other vegetables, raw fennel is a unique addition with a lightly sweet licorice flavor, or try red or purple carrots.

Can broccoli slaw be made ahead of time?

Broccoli slaw is easily made ahead of time which is great for both meal prepping and just getting things done ahead of time for a party or holiday gathering. Don't add the dressing until ready to serve, or for a softer slaw texture, about an hour or so ahead of time. The raw chopped vegetables last for 4-5 days in the refrigerator (no dressing) in an airtight container.

How can you make a vegan or dairy-free broccoli slaw?

To make broccoli slaw vegan or dairy-free, choose a vegan or egg-free mayonnaise. Some recipes add cheese, so be sure to skip that for dairy-free.

More Summer Side Dish Recipe Ideas

Cool, flavorful, and easy is just the recipe for summer side dishes, family gatherings, and holiday get-togethers.

⭐️Did you Make This Recipe?

If you make this broccoli slaw, please leave a 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

broccoli cabbage slaw

Broccoli Slaw

Sally Cameron
Fresh and crunchy, this cool vegetable slaw easily serves a big family or a crowd. Dress only what you need for one meal and refrigerate the rest. It will keep for 5-6 days without dressing and can be enjoyed a second time, or use it in tacos and salads.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 10
Calories 135 kcal

Equipment

Ingredients
  

Broccoli Slaw

  • 2 heads broccoli about 1 ¼ pounds
  • 2 carrots
  • ¼ large head green cabbage 13 ounces
  • ½ small head purple cabbage 10 ounces
  • ⅓ cup chopped cilantro or flat leaf parsley leaves
  • 4-6 scallions green part, chopped crosswise
  • ⅓ cup dried cranberries optional
  • ⅓ cup slivered almonds optional

Creamy Apple Cider Dressing

  • ⅔ cup mayonnaise I use Vegenise or homemade
  • 2 tablespoons apple cider vinegar regular or apple balsamic
  • 1 tablespoon fresh orange zest
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Wash all of your produce well. Cut  broccoli stems from florets. Peel stems with a vegetable peeler. Scrub the carrots or peel. Chop the cilantro and scallions.
  • Fit your food processor work bowl with the large hole grating blade or julienne slicing blade. Though the narrowest feed tube, push broccoli stems through to slice, then do the carrots. Through the largest feed tube, slice the broccoli florets. As the work bowl fills, place the veggies into a large bowl and continue slicing the cabbages. Dump all the vegetables into the bowl and toss gently to combine. Add the cilantro, scallions, cranberries and almonds.
  • Portion out as much as you need for one meal, approximately 1 cup per person as a side salad or 1 ½ cups per person if using as an entree salad to be topped with leftover chicken.
  • Whisk together the dressing ingredients or shake in a jar. When dressing, start with a small amount, toss and add more if needed. It is easy to add more but impossible to take too much away.

Notes

Nutritional calculation - the calculation includes all of the dressing and you may not use it all, so it's not totally correct. The veggies alone have very few calories. 
A food processor with a julienne blade or grating blade make this easy. This recipe makes about 3 pounds of slaw, the equivalent to 4 bags of store bagged slaw. The recipe halves easily, but the extra veggies are used in many ways.

Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 217mgPotassium: 606mgFiber: 6gSugar: 8gVitamin A: 3372IUVitamin C: 141mgCalcium: 105mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Goat Cheese Crostini with Figs and Prosciutto

by 6 Comments

Crisp toasted baguette slices topped with creamy, tangy goat cheese. These goat cheese crostini are one of my go-to appetizers when friends come for dinner. This version pairs fresh, sweet figs with savory prosciutto and a drizzle of balsamic syrup for a bite that's salty, sweet, and completely irresistible. They're simple to make, elegant on the plate, and perfect with a glass of wine. Our guests devoured them. You've got to try these.

Fig and goat cheese crostini with Prosciutto on a plate.

The first time I had a fresh figs was in San Francisco while taking a food writing course. I sheepishly admitted I had never tried fresh figs and was promptly handed one to try. It was love at first bite. And goat cheese? Always in my fridge. Goat cheese crostini and figs are an unbeatable combination.

[feast_advanced_jump_to]

Why You'll Like This Recipe

Recipe Ingredients

Balsamic Glaze

If you're making the balsamic glaze, here is what you need:

  • Balsamic vinegar: Use a decent priced bottle, not super cheap and not the expensive finishing balsamic vinegar. Here is the balsamic vinegar I keep in my pantry.
  • Brown sugar: Use light brown sugar. If your balsamic is naturally sweet, you make not even need the sugar.

Find the easy recipe for balsamic glaze read here.

Goat Cheese Crostini

  • Fresh baguette: Either wheat or gluten-free, whole grain is nice.
  • Olive oil: Use a fresh fruity extra virgin olive oil for nice flavor
  • Butter: Use unsalted dairy butter so you control the salt level.

Figs and Prosciutto

  • Goat cheese: Get a log of plain goat cheese, not the tubs of the crumbled goat cheese. If your store carries it, this is my favorite goat cheese.
  • Prosciutto: Either get a package of the sliced prosciutto or have it thinly sliced at the deli counter.
  • Fresh figs: Buy what looks best at the store. You want them ripe, just a little soft but not too squishy. Of the many varieties, the black-purple Black Mission and lighter Brown Turkey figs are my favorites.

If you love figs, try this fig salad with balsamic vinaigrette.

Chef Sally on baguettes: Sometimes a baguette will be narrow and slim, and other times they might be larger around. When I last made these the baguettes were large. If they are long and slim, slice them on an angle. If they are larger, cut them crosswise into rounds. Either way works with goat cheese crostini. And I always cut extra pieces because sometimes there is a big hole in the inside of the baguette (or someone steals a few for snacks).

Substitutions and Variations

  • No fresh figs? Use dried figs or even fig jam.
  • Swap speck for the prosciutto. Speck is smoked prosciutto and has delicious flavor.
  • Use an herbed goat cheese.
  • For gluten-free, if you can't find a GF baguette, use slices of GF bread and with a large round cookie cutter, but slices to replace the baguette slices.

Chef Sally on figs: Sweet tasting with a tender skin and light crunch from the tiny seeds, figs have a unique taste and texture. Fresh figs are very perishable, which is why they are often dried. Buy them the day of serving or a day before at best, depending on ripeness. I've made this recipe with dried figs and even fig jam, but fresh figs are fabulous. Check out this information on fig varieties.

A brown wooden bowl of black mission figs with purplish skin and green tops.

How to Make Goat Cheese Crostini

If you are making homemade balsamic glaze, do it ahead of time or first.

Step 1: Pre-heat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil.

Step 2: Melt the butter, add the olive oil, garlic and a sprinkle of sea salt.

Step 3: Slice the baguette thinly, about ⅓" thick, on an angle. A serrated knife makes it easier. With a pastry brush, brush the olive oil-butter on the slices. Place the slices on the baking sheet and bake crostini until just a little browned and crisp, 10-12 minutes. They crisp more upon cooling.

While the crostini are baking, slice each piece of prosciutto in half lengthwise into ribbons.

Step 4: When crostini are cool, spread with the soft goat cheese, add a ribbon of prosciutto, then top with a quartered fig.

Serving Suggestions

Serve goat cheese crostini on a platter at room temperature. Drizzle with the balsamic glaze upon serving. Make the crostini ahead of time and store in an airtight container or a zip-style bag. Assemble just before serving.

Serving Quantity

This recipe is for two slices per person but you can easily multiply it to what you need. If you are serving multiple appetizers, two will probably be enough. If goat cheese crostini is the only pre-dinner nibble, three per person could be good. It will depend on the appetites of your guests. It seems extra never go to waste!

📖 Recipe

Goat cheese crostini with fogs and prosciutto

Sally Cameron
This recipe is easily assembled as guests arrive. Bake crostini up to an hour ahead and place on a platter. Allow the goat cheese to warm up for easier spreading. Balsamic syrup can be homemade or purchased. For gluten-free crostini, use GF bread and cut into rounds with a 2" cookie cutter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 6 2 per person
Calories 442 kcal

Equipment

Ingredients
  

Crostini

  • 1 fresh baguette need 12 slices, freeze extra
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ¼ teaspoon granulated garlic

Crostini Toppings

  • 6 ounces soft goat cheese at room temperature
  • 6 ounces thinly sliced Prosciutto sliced into long thin ribbons
  • 6 fresh figs washed, stem cut off and quartered

Instructions
 

Prep

  • Slice Prosciutto lengthwise into into ribbons, about 3 per slice. Melt butter and olive oil in the microwave 30-45 seconds over medium power covered with plastic film. When melted, stir in granulated garlic.

Slice Crostini

  • Pre-heat oven to 325 degrees. With a serrated knife, thinly sliced the baguette either on an angle or straight across about ⅓" thick. Place slices on a rimmed baking sheet covered with foil.
    Note - If you are making gluten-free crostini, cut 2 rounds each out of a slice of gluten-free bread with a 2" cookie cutter.

Bake Crostini

  • While oven is heating,
    When oven is ready, lightly bush oil-butter-garlic blend onto crostini with a pastry brush. Bake crostini 10-12 minutes on the middle oven rack, or until just golden. They will crisp up as they cool. Place on a plate or platter to serve.
    If making crostini ahead, cool completely and store in an airtight container or zip-style bag on the counter until assembling to serve.
  • Assemble Crostini
  • Spread crostini with a little soft goat cheese, top with a ribbon of Prosciutto, top with a fig quarter. Right before serving drizzle with Balsamic glaze or Balsamic vinegar.

Notes

This recipe is hard to calculate correctly for nutritional values because the Balsamic glaze makes extra and you may not use the entire baguette (depends on size).

Nutrition

Calories: 442kcalCarbohydrates: 29gProtein: 11gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 47mgSodium: 433mgPotassium: 259mgFiber: 2gSugar: 18gVitamin A: 549IUVitamin C: 1mgCalcium: 95mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Sauteed Mushrooms and Onions

by 4 Comments

Mushrooms this good are often served alongside a thick, juicy steak at a fancy steakhouse restaurant with an equally fancy price tag. They are meaty, buttery, and flavorful, perfect alongside a steak, roast chicken, or as a light meal with rice or quinoa. Try my sauteed mushrooms and onions. Enjoy them at home anytime without breaking the bank. Make them in less than 30 minutes.

A cast iron dish if golden brown steakhouse roasted mushrooms with chives.

Sometimes the best recipes come from a bit of creativity and a nearly empty fridge. Home alone for dinner, I rummaged through what I had on hand and found a box of mushrooms that needed to be used. Not wanting them to go to waste, I turned them into something special. The result? These steakhouse sautéed mushrooms-a dish so good, you'll want to make it even when the fridge is fully stocked.

[feast_advanced_jump_to]

Why You'll Love Sauteed Mushrooms and Onions

  • Steakhouse sautéed mushrooms are easy to make at home.
  • Simple recipe.
  • Tasty ways to vary the flavors.

Ingredients You'll Need

  • Mushrooms: Small to medium sized fresh white mushrooms or brown mushrooms such as creminis or "baby bellas".
  • Butter: Either unsalted dairy butter, clarified butter, plant based butter. There is something about mushrooms and butter that is so incredibly good.
  • Shallot: The mild member of the onion family with great flavor.
  • Garlic: Fresh cloves for the best flavor.
  • Vinegar: A little balsamic vinegar to add flavor and glaze the mushrooms.
  • Fresh herbs: Adds nice color and flavor at the end of cooking. Choose chives, parsley, tarragon or a combination.

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

Love mushrooms? Try this meaty mushroom pasta sauce. Great over your favorite noodles.

sautéed shallots and garlic

Substitutions and Variations

  • Skip the salt and balsamic and use soy sauce or tamari (gluten-free soy sauce) and serve with Asian ginger flank steak.
  • Add a splash of Worcestershire sauce.
  • Add fresh thyme towards the end of sautéing before oven finishing.

Spinach stuffed mushrooms are a terrific appetizer for holidays and game-day gatherings.

How to Make Sauteed Mushrooms

Pre-heat the oven to 425°F.

Hands holding mushrooms under a trickle of water to rinse them.
  1. Stem the mushrooms by cutting flush with a paring knife, then rinse briefly under a trickle of cold water.
A pile of cleaned white mushrooms on paper towels.
  1. Dry mushrooms on paper towels.
A glass bowl of larger mushrooms, quartered for cooking.
  1. Depending on mushrooms size, either halve or quarter for larger mushrooms.
Sauteeing onions in butter in a cast iron skillet.
  1. Heat up a cast iron skillet over medium heat and melt the butter. Sauté sliced shallots and garlic until soft.
Adding balsamic vinegar to golden sauteing mushrooms on the stovetop.
  1. Add mushrooms and cook until starting to brown and the mushrooms have given off most of their moisture. Balsamic vinegar.
A black pan of glazed cooked mushrooms with a wooden spoon.
  1. Pop them into a hot 425° oven for about 7 minutes. 
Placing a pan of sautéed mushrooms in the oven to finish glazing, on an oven rack.

Serving Suggestions for Steakhouse mushrooms

To serve steakhouse sautéed, sprinkle with fresh herbs. Ways to enjoy them:

  • Top a sizzling steak or enjoy them as a side dish.
  • Serve with these easy roast chicken breasts.
  • Use them as part of a rice or quinoa bowl with roast vegetables.
  • For a special occasion or holiday, serve them with roast beef tenderloin.
  • Serve them up at breakfast for a savory side to scrambled eggs.

Creamy leek and mushroom soup makes a warming lunch on a cold day.

An almost empty cast iron skillet with a few sautéed mushrooms with chives left.

Recipe FAQs

Do I need to slice or leave mushrooms whole?

For small mushrooms, halve them. For medium or large mushrooms, quarter them. You ca also slice them, but not too thin. As they are cooking, mushrooms give off their moisture and shrink.

Do I remove the mushrooms stems for sautéed mushrooms?

Whether you leave them stems on or off is up to you. I usually slice them off flush to the base of the mushroom for presentation plus the stems are sometimes woody and tougher.

How do I season sautéed mushrooms?

Season sautéed mushrooms with salt and pepper, but add flavor in other ways, such as with herbs such as thyme, fresh finely chopped garlic, or soy sauce instead of salt. A splash of balsamic vinegar, balsamic glaze, or worcestershire sauce is also good for adding flavor and seasoning.

More Mushroom Recipes

Marvelous meaty mushrooms, there are so many ways to use them! If your a mushroom lover, try these recipes with mushroom.

⭐️Did You Make This Recipe?

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

Originally published 4-4-2014, now updated.

📖 Recipe

Steakhouse Roasted Mushrooms|AFoodCentricLife.com

Sautéed Mushrooms and Onions

Sally Cameron
Like the kind of mushrooms you might enjoy in a steakhouse restaurant, try these as a side for roast chicken, steak, burgers or alone over brown rice for a vegetarian meal. If you double, use a larger pan or plan to cook them a little longer as more mushrooms give off more moisture.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 81 kcal

Equipment

  • Large fry pan or cast iron skillet

Ingredients
  

  • 8 ounces small to medium sized fresh white mushrooms
  • 1 ½ tablespoons unsalted butter dairy or plant based
  • ½ cup thinly sliced shallot 1 medium or about 2 ounces
  • 2-3 cloves garlic finely chopped or zested
  • Salt and pepper
  • 2 teaspoons Balsamic vinegar
  • 2 teaspoons chopped fresh herbs chives, parsley, tarragon, oregano

Instructions
 

Prep mushrooms

  • Pre-heat oven to 425° (218 C°). Trim the stems off the mushrooms. If they are dirty, rinse them quickly under a slow stream of cold water while rubbing a few mushrooms at a time in your hands. Dry mushrooms with paper towels. Quarter larger mushroom or halve small ones with a sharp knife.

Saute mushrooms

  • Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly, about 1 minute. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer. Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Seasons with a little salt and black pepper. Stir in the balsamic vinegar.

Finish in the oven

  • Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe (more volume) will take longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.

Notes

Variations:
  • Skip the salt and balsamic and use soy sauce or tamari (gluten-free soy sauce).
  • Add a splash of Worcestershire sauce.
  • Add fresh thyme towards the end of sautéing before oven finishing.

Nutrition

Calories: 81kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 22mgPotassium: 586mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 8mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Butternut and Apple Soup

by 5 Comments

Velvety smooth and beautifully golden, butternut apple soup is simple to make and brimming with fall flavor. Coconut milk is the secret to its creaminess, while curry powder and butternut squash create that gorgeous color. Just simmer squash and apples until tender, stir in the spices and coconut milk (or heavy cream/half-and-half), then puree until silky smooth. Naturally dairy-free if you need it, this comforting soup is the perfect way to bridge the seasons.

Bright orange butternut squash soup in a gray bowl with garnishes and gold spoon.

Apples in soup? Absolutely. This beautiful creamy soup is made with butternut squash and tart granny smith apples with warming spices of curry powder and ginger. Whether you are gluten-free, dairy-free, or have no food issues at all (lucky you), this butternut apple soup is a welcome addition to your homemade soup recipe file.

[feast_advanced_jump_to]

Why You'll Love This Butternut and Apple Soup

  • Simple ingredients, easy method - Just a handful of pantry and produce staples simmered together, then blended until silky smooth.
  • Make-ahead friendly - Holds well for 4-5 days in the fridge, so it's perfect for meal prep or entertaining.
  • Naturally hearty - Despite being vegan and dairy-free, it's rich, filling, and deeply satisfying (but you can use dairy if preferred).

Recipe Ingredients

ingredients for butternut squash apple soup on the kitchen counter.
  • Butternut squash: use either a whole squash or the ready-to-use cubed and bagged butternut squash to save time and make it easier.
  • Apples: I use tart granny smith apples. For sweet apples, choose a crisp-sweet like honeycrisp apples, a braeburn, jazz, or pink lady. Check out this website for more information on apple varieties.
  • Coconut milk: use canned coconut milk, not the boxed or diluted brands, for a rich and creamy soup.
  • Spices: curry powder and ginger. For the ginger, use either dry ground ginger or the finely minced or pureed style in a jar or tube.

Please see the recipe card for quantities and measurements.

Chef's Note: Soup styles. Butternut apple soup is different than a typical soup recipe with onions and other aromatics, and chicken broth or vegetable broth. Its gets all of the flavor and creamy texture from the squash and apples, spices, and coconut milk, then a quick puree. You'll be amazed how simple and delicious it is.

Substitutions and Variations

To change up butternut apple soup to meet your needs:

  • If you can't do coconut milk, use either a plant-based cream replacement, heavy cream, or part half and half.
  • For a spicy butternut squash soup, add a little chipotle powder or cayenne pepper, or simply serve with red pepper flakes or your favorite hot sauce.
  • If you want to add protein, slice and brown chicken and apple sausage and add to the top or try crisp crumbled bacon. The saltiness is a nice counterpart to the savory sweetness of the soup.
  • Other warm spice options? Add a little ground clove or nutmeg (or both).
  • If you like this more on the sweet side, drizzle the top with a little maple syrup. For no added sugar, try this, monk fruit based maple syrup, it's what I use.

How to Make Butternut Apple Soup

If you're using a whole butternut squash, start by peeling, seeding and chopping. If you need help, find more information towards the end of this post. Core and chop the apple, but do not peel. There is lots of good nutrition in apple skins and they become very soft when cooked. Be sure to use a good produce wash when prepping.

Copped green apples and butternut squash in a gray pot for cooking.
Step 1: Add chopped butternut squash and apples to a large pot like a dutch oven with 3 cups of water.
Adding spices to a pot for squash soup.
Step 2: Bring pot to a a boil, turn down to low and add spices, cover with a lid.
Colorful butternut apple soup cooked and soft for blending.
Step 3: Stir cooked soup, veggies will be very soft.
Bight orange pureed butternut soup in a blender container.
Step 4: Puree soup in a blender until smooth with the coconut milk. Do this in batches.

Chef's Tip: Blending hot liquids. When pureeing soup or other hot liquids in a regular blender, place a folded kitchen towel over the blender lid and holding it in place, turn the blender on low. Slowly increase the speed and puree soup until smooth. The blender should not be more than half full when you start as hot liquids expand quickly when pureeing in a blender. If using an immersion blender, place the pot in the sink and start slow to reduce splatter. Be sure to wear an apron!

How to Cut Butternut Squash

Cutting a whole butternut squash is easier with the right approach:

  1. Trim and separate - With a sharp chef's knife, slice off both ends. Cut the squash into two sections at the neck (where the bulb begins).
  2. Peel - Use a Y-shaped vegetable peeler to remove the tough outer skin.
  3. Scoop - Cut the bulb in half lengthwise and scoop out the seeds with a spoon.
  4. Cube - Lay each piece flat and cut into slices, then into cubes of your desired size.

👉For step-by-step photos, see my post on easy roasted butternut squash, which also shows how to peel and prep squash quickly.

Serving Suggestions

For appetizers: Butternut apple soup works as a fun appetizer served in espresso cups or mini mugs as a Thanksgiving appetizer or for game day guests.

For lunch: Serve it with grilled cheese sandwiches or turkey sandwich.

As a main dish, add a green salad and garlic toast or crusty roll.

For garnishes, use toasted pumpkin seeds, and fresh herbs such as chopped chives, green onions, chopped parsley, or sage leaves. A dollop of plain greek yogurt or sour cream works too for a tart balance.

Storage & Freezing

Butternut and apple soup will keep for up to 5 days in the refrigerator when stored in an airtight container. Freezing works, but results depend on the creaminess:

  • With coconut milk: It may turn slightly grainy after thawing. To fix, re-blend the soup until smooth.
  • With cream or half-and-half: It generally freezes better, but may still separate slightly. Stir well when reheating.

For best quality, enjoy within 2 months if frozen.

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

Recipe FAQs

Can I use different types of apples in the soup?

Different types of apples can be used when making soup containing apples. Use your favorite variety, but choose a tart apple like a granny smith if you can for something like a butternut squash soup. The tartness of the apple balances the natural sweetness of the squash. There are other tart and sweet tart varieties that work well too. When choosing an apple, think about the overall balance of the soup and the rest of the ingredients.

How can I make butternut apple soup thicker or thinner, depending on my preference?

To make butternut apple soup just the right thickness for your taste preference, start with a thick soup and thin by slowly adding more milk, cream, broth, or even a little water until its just right for you. It is easier to thin soup than to thicken.

Can I freeze butternut apple soup for later?

Yes, you have two options. One, make butternut apple soup in advance and reheat it later. Two, make it ahead of time, cool and freeze. Butternut squash apple soup holds for 3-4 days refrigerated after cooking and freezes for 3 months. Be sure to label and date the airtight container. For food safety, chill cooked soup to 70°F or below before refrigerating.

More Delicious Fall Recipes with Squash

For more soups, be sure to check out the soups recipe page. And if you're vegan, find more vegan soup recipes on this page.

⭐️Did You Make This Recipe?

If you make butternut apple soup, 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. If you had an issue with it, let me help you figure it out.

📖 Recipe

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

Butternut and apple Soup

Sally Cameron
Simple to prepare, this creamy, vibrant orange puree of squash and apples is scented with curry and ginger. Coconut milk gives this soup its creamy texture with out any dairy. so it's dairy-free and even vegan. Serve 6-7 of an entree portion or 8-10 as an appetizer portion. Yield is 11 cups.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Blending time 2 minutes
Total Time 32 minutes
Course Soup
Cuisine American
Servings 6
Calories 255 kcal

Equipment

Ingredients
  

  • 2 ½ - 3 pound whole butternut squash or 2 pounds of packaged chopped squash
  • 4 large Granny Smith apples 2 pounds, cored and chopped (not peeled)
  • 3 cups water
  • 1 tablespoon mild curry powder
  • 2 teaspoons dry ground ginger or chopped jar ginger
  • ⅛ teaspoon ground clove or nutmeg optional
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 8 ounces canned coconut milk

Optional Garnishes

  • 1 tablespoon finely chopped chives
  • 1-2 teaspoons red pepper flakes
  • ¼ teaspoon ground chipotle powder or cayenne pepper
  • 4 tablespoons toasted pumpkin seeds toasted pepitas

Instructions
 

If using a whole butternut squash start here

  • Cut a thin slice off the top and bottom of the squash. Peel butternut squash with a sharp vegetable peeler. With a sharp, heavy knife, cut across the neck and round base of the squash. Cut each piece in half lengthwise. This will make the squash easier to handle as it will have flat sides.
    With a tablespoon, scoop out the seeds and fibrous flesh. Discard. Chop the squash into small chunks.

If starting with packaged cubed squash start here

  • Core and chop the apples, but do not peel. Place squash pieces, apples, and water into a medium pot and bring to almost a boil. Reduce heat to low, add the spices, cover the pot and simmer until squash and apples are very soft, about 15 minutes.
  • Puree squash apple mixture in a blender with the coconut milk. Depending on your blender capacity you may need to work in 2-3 batches for safety. Alternatively you can use a hand held immersion blender to puree the soup right in the pot, in the sink. I'ts ready to serve.

Notes

Make ahead and freezing tips:
If you are making the soup ahead, cool the soup by placing it in a sink filled with ice and water in a metal bowl or pot. Stir occasionally until completely cooled before refrigerating. Using a wire rack under the pot will help the soup cool faster. Cool to 70° before refrigerating or freezing.
Make it ahead. It lasts 3-4 days in the refrigerator and freezes too, for up to 3 months.
To re-heat, thaw soup overnight in the refrigerator, then place the soup in a medium pan over low heat, covered, until hot. Stir occasionally.

Nutrition

Calories: 255kcalCarbohydrates: 46gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 409mgPotassium: 950mgFiber: 9gSugar: 21gVitamin A: 20182IUVitamin C: 48mgCalcium: 116mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Greek Yogurt Parfaits

by 4 Comments

Almost like dessert for breakfast. These fun Greek yogurt parfaits with granola are healthy and easy to make ahead for a grab-n-go breakfast. Colorful from the fresh berries, crunchy from the granola, and high-protein from the Greek yogurt, in delicious layers for pretty parfaits.

Colorful Greek yogurt parfaits in glasses with layers of granola, yogurt, and berries.

Use fresh berries; other fresh fruit works too. Use your favorites for this fruit parfait and add Greek yogurt parfaits to your healthy breakfast options list. Make them a night ahead in lidded jars for busy mornings.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • It's a high protein way to start the day.
  • Great flavors and crunch.
  • No cooking, just assembly.
  • Can double or triple the recipe easily.
  • Use colorful healthy fruit, fresh or frozen.

For another Greek yogurt breakfast idea, try these breakfast bowls with pomegranates and chia seeds.

Recipe Ingredients

Ingredients for yogurt parfaits in glass bowls on the counter.

How to make a parfait? It's fun and easy! Only a handful of ingredients and no cooking, just assembly.

  • Yogurt: What type of yogurt? Creamy Greek yogurt provides almost twice the protein of regular yogurt, plus it's a thicker consistency. If you can find it, here is my favorite dairy brand. Buy your favorite yogurt; whole milk, low fat, or non-fat Greek yogurt. If you're making 4 parfaits, get a tub of yogurt instead of the individual cup yogurt.
  • Fresh fruit: Choose a combination of what looks best; fresh strawberries, fresh raspberries, blueberries or blackberries. Bits of melon, pineapple, and kiwi are good too. Use your favorite fruit with the season. Adding stone fruit in summer is nice.
  • Granola: Make crunchy homemade granola, or buy your favorite healthy brand. If you haven't made my recipe yet, try it! Also, buy plain granola, without dried fruit.
  • Sweetening: If desired, use honey, maple syrup, or try this keto maple syrup made with monk fruit (it's terrific and what I use).

For measurements please see the recipe card.

Chef's Tip: If you love vanilla Greek yogurt, buy the plain, add your own vanilla, and sweeten it yourself. The flavored kinds are very high in sugar. Use vanilla extract, vanilla paste, or ground vanilla beans.

A close up of an open jar of homemade granola with a silver scoop.

Substitutions and Variations

  • Use regular yogurt instead of Greek yogurt.
  • To add more protein, add a tablespoon of white chia seeds.
  • No fresh berries? Thaw and drain frozen berries.
  • Add cacao nibs for more crunch and a little bitter chocolate flavor.
  • For vegan or dairy-free, use a dairy-free yogurt (coconut would be good)
  • Add a sprinkle of chocolate chips like these.
  • If you're granola doesn't contain nuts, add chopped nuts such as chopped walnuts, pecans, or slivered almonds. My homemade granola recipe has nuts.

Recipe Instructions

Creating a beautiful Greek yogurt parfait is simple. Layer Greek yogurt, fresh berries, and maple roasted granola in tall glasses or mason jars (good for make-ahead breakfast). A homemade parfait beats anything from take out. For reference, the glasses in the photos are 12 ounces.

How to make a yogurt parfait, layering ingredients in a glass.
Step 1
The next layer of ingredients in a yogurt parfait, berries and granola with yogurt.
Step 2

Step 1: Set up. Wash berries then drain and dry on paper towels. Separate them in bowls or on a tray along with your yogurt parfait containers. Measure out granola in a bowl and grab the tub of Greek yogurt.

Tool Tip: Using a tablespoon makes assembly easy and helps control portions for the granola. To scoop and portion the yogurt, I use a disher or cookie scoop, #20 or #30 for Greek yogurt parfaits. Get them in sets or individually.

Step 2: Start with granola in the bottom of the glass, then add a layer of Greek yogurt, then berries. Next, layer more granola, Greek yogurt, and berries. Keep going until the glasses are full: granola, yogurt, berries. The finished yogurt parfaits are ready to enjoy or refrigerate.

Colorful yogurt and fruit parfaits, top down view with granola.

Chef's tip: If the fresh berries are huge (usually strawberries and blackberries), try chopping the strawberries and halving the blackberries crosswise.

Serving Suggestions

Package them in jars with lids and take them with you for a grab-and-go breakfast. Greek yogurt parfaits are a meal unto themselves.

When making them the night ahead, cover each yogurt parfait with plastic wrap to protect them. If you make them 2-3 days ahead of time, realize you might have soggy granola versus crunchy texture and it won't be a creamy, but they still taste good.

Use parfaits for a holiday or family gathering as part of a buffet, adding scrambled eggs, freshly made strawberry muffins, and crisp bacon.

A single yogurt breakfast parfait with layers of fruit, granola, and yogurt in a clear glass.

Recipe FAQs

Why is Greek yogurt healthier than regular?

Greek yogurt has almost twice the protein of regular yogurt and lower natural sugar because of a straining. Both are fermented with live and active cultures (probiotics) and great for gut health. Unfortunately some yogurt brands heat treat their yogurt, which kills the beneficial cultures. Read labels and buy brands without additives, like modified corn starch, pectin, carrageenan, or tricalcium phosphate, and without added sugar for the healthiest choice. The best yogurt is just milk and live cultures.

What makes a parfait a parfait?

A parfait is a dish with layered ingredients, often created in glass jars or cups so you can see all of the beautiful layers. Parfaits are often desserts but can be made for other meals such as breakfast or snacks.

What is a yogurt parfait made of?

Yogurt parfait is usually made with layers of yogurt, granola, and fruit, either fresh or frozen. The yogurt can be sweetened or not, the granola provides a nice crunch, and the fruit, sweetness, flavors and color. Yogurt parfaits are delicious!

More Breakfast Recipe Ideas

For my breakfast ideas, check out this breakfast and brunch recipe collection.

⭐️Did you Make This Recipe?

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

📖 Recipe

A single yogurt breakfast parfait with layers of fruit, granola, and yogurt.

Greek Yogurt Parfaits with Granola

Sally Cameron
To make a parfait, layer Greek yogurt, berries, and granola. They taste (and look) more like dessert than breakfast. Build them in jars with lids to make them transportable.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 381 kcal

Equipment

  • 4 12-16 ounce jars or glasses

Ingredients
  

  • 24 ounces plain unsweetened Greek yogurt
  • 6 ounces fresh raspberries 1 container
  • 6 ounces fresh blackberries 1 container
  • 6 ounces fresh strawberries ½ a container
  • 6 ounces fresh blueberries 1 container
  • 6 ½ ounces plain granola, no dried fruit added 1 ½ cups

Optional add-ins

  • 2-3 tablespoons raw honey, maple syrup or keto maple optional
  • 4 tablespoons cocoa nibs optional
  • 1 teaspoon vanilla extract or vanilla paste or more to taste

Instructions
 

  • Right before using, wash your berries, drain and dry on paper towels. For strawberries, cut off the tops and quarter them or chop them depending on the size. If the blackberries are huge, cut them crosswise.
  • Using 4- 12-16 ounce jars or glasses, layer granola, yogurt, then berries and like in the photo. Repeat for the layers.
    If you are transporting them, use lids to secure the parfaits. If not transporting, cover with plastic and refrigerate. Parfaits can be made a day ahead or the night ahead.

Notes

If you like vanilla flavor in your yogurt, use vanilla extract, ground vanilla beans or vanilla bean paste. Better to add your own vanilla than buy sweetened vanilla yogurt that is loaded with added sugars. 

Nutrition

Calories: 381kcalCarbohydrates: 53gProtein: 24gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 9mgSodium: 77mgPotassium: 636mgFiber: 9gSugar: 25gVitamin A: 140IUVitamin C: 49mgCalcium: 258mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Turkey Wraps with Avocado Cream

by 9 Comments

A nice change from sandwiches, turkey wraps made with tortillas are easy to make. Fill tortillas with thinly sliced turkey and tomatoes, dark leafy greens and an avocado cream made with yogurt for a healthy lunch.

Easily transportable, wraps work great for summer outings at the beach, lunch at the office, lunch boxes, park trips, stadiums or road trips. And there are so many types of tortillas to use as wraps these days! You sure to find one that your family loves.

[feast_advanced_jump_to]

Equipment

To make the avocado cream. You'll need food processor. I've not tried making it in a blender. With no food processor, see the variations below and go with a spreadable cream cheese or goat cheese option. You can layer in basil leaves or skip the basil and spice it up any way you'd like.

Wrap Options

For gluten-free (and grain-free), my current preference is these grain-free cassava burrito-size tortillas Find them in refrigerated or frozen sections at your market or check out their website.

There are a myriad of options today including brown rice, wheat, blends, and many others.

Instructions

Ready all of your ingredients on a large cutting board. Slices or turkey, slices tomatoes and drain a bit on paper towels so they don't make the tortillas too wet. Choose nice large lettuce leaves.

To get tortillas soft enough to wrap or roll, cook briefly in a skillet on both sides or wrap in a kitchen towel and microwave for a few seconds, then fill and wrap. Make the yogurt avocado cream.

Spread the avocado cream over your tortilla leaving a border at one edge so when you roll the wrap it doesn't squish out. Then lay on the turkey, thinly sliced tomatoes (I use Roma or heirloom), a handful of dark leafy greens and roll snugly.

Variations

  • If you don't like avocados, use your favorite mayonnaise mixed with Dijon mustard,
  • Try a spreadable cream cheese (add the basil leaves)
  • Spreadable goat cheese is good too (add the basil leaves)
  • No turkey? Use chicken or ham
  • Don't like basil? Skip it or try a version with cream cheese and spice it up however you want.

Avocado Cream with Yogurt

To give the wrap a creamy filling that would help it hold together, I used this avocado basil guacamole recipe. Recipe here. You need:

  • 2 Avocados
  • Plain Greek yogurt
  • Basil leaves
  • Lemon
  • Salt and pepper
avocado dip in food processor
Green and creamy avocado basil dip in food processor.

Nitrates or Not?

On a shopping wisely note, there is a debate over sodium nitrate in our food supply. Sodium nitrate is used for preserving foods such as deli meats. It's also a naturally occurring mineral in many vegetables (like carrots and celery) as well as leafy greens (spinach) and many fruits and grains.

Some people say not to worry about it if your diet is varied and you're not eating this every day. The Center for Science in the Public Interest say it's best to avoid it. Read and make your own decision.

How to Serve

If you'll be eating on the go, cut them in half on the diagonal before wrapping. Use plastic film or parchment. One makes a great lunch for an adult and a half of a wrap may be enough for kids. Fill your plate with fresh summer fruit like cherries, grapes or strawberries. If you are eating at home, add a side green salad for a more substantial lunch.

Add watermelon wedges, fresh cherries or strawberries for a sweet and refreshing accompaniment. In cooler weather, add a cup of creamy homemade tomato soup.

Food Safety Tip

If you are packing these for a picnic or lunch where they won't be refrigerated, by sure you pack them with an ice pack. Place the wraps in a sealable bag and into a small ice chest or cold transport bag. They will hold for a few hours.

Party Appetizer Idea!

Make these wraps with different color tortillas and slice crosswise into bite-sized sections. Arrange on a platter and enjoy.

📖 Recipe

Turkey Tortilla Wrap with Avocado Cream

Sally Cameron
These whole grain tortilla wraps with turkey, tomatoes, green leaves and avocado cream made with yogurt are healthy and pack well for a day at the park, beach or outdoor summer concert. Add swiss cheese if you enjoy dairy, and use raw kale as your greens for a nutrition punch. Pack cherries, strawberries, or watermelon wedges for a refreshing and sweet side.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 234 kcal

Ingredients
  

  • ½ ripe avocado
  • 2-3 tablespoons plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • a pinch of salt and pepper
  • 2 sprouted whole grain or gluten-free tortillas
  • 4 ounces slice deli-style turkey nitrate-free
  • 1 large or 2 small roma tomatoes thinly sliced crosswise
  • 2 handfuls dark lettuce greens, raw kale or spinach leaves

Instructions
 

  • In a food processor, puree the avocado, yogurt, lemon juice, salt and pepper until smooth. If you don't have a food processor, mash the avocado well and mix with the yogurt until smooth and creamy. Set aside.
  • Lay one tortilla on a flat surface, spread with avocado cream, layer on turkey slices, tomato slices and greens. Roll. Cut across on the diagonal and serve or wrap in plastic or parchment for transport. Keep refrigerated or well chilled in an ice chest. Eat within a few hours or they may get a little soggy.

Notes

The avocado cream makes a great dip for fresh vegetables too.

Nutrition

Calories: 234kcalCarbohydrates: 26gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 876mgPotassium: 461mgFiber: 9gSugar: 4gVitamin A: 338IUVitamin C: 11mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Black Bean Pumpkin Soup

by 37 Comments

What do you get when you combine black bean soup and pumpkin soup? This incredible creamy black bean pumpkin soup. It's easily made from things you probably have in your pantry. A satisfying and hearty soup recipe that is super easy to make, ready in under 30 minutes. Deck it out with lots of fun garnishes. This is the best soup for fall and it freezes beautifully.

Rich brown black bean soup in a rusty orange bowl with pumpkins behind, for fall.

This black bean-pumpkin soup (or pumpkin black bean soup) is one of the most shared soup recipes on my site for good reason. These simple ingredients are easy to keep in the pantry and it's so good. It's a recipe I turn to often for a fast healthy meal.

Pureeing black bean pumpkin soup in a blender makes it naturally creamy without heavy cream or coconut milk. You've got to try it.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Simple to make in under 30 minutes.
  • Black bean pumpkin soup freezes beautifully.
  • Makes a fast meal with pantry ingredients.
  • Dairy-free, gluten-free, and vegan option.

If you love pumpkin, try this easy pumpkin snack cake with chocolate chips. It's a great afternoon snack. It's also gluten-free and dairy-free, plus see my low-sugar notes.

Recipe Ingredients

Here's what you need to make black bean pumpkin soup.

Ingredients for black bean soup with pumpkin and spices.
  • Black beans: Canned black beans made this quick and easy, plus they are easy to keep on hand. Read labels and choose a low-sodium or no-sodium brand to keep salt low.
  • Tomatoes: Canned diced tomatoes are fine here. If all you have is whole, split the tomatoes and scrape out the seeds.
  • Pumpkin purée: Use canned pumpkin puree not pumpkin pie filling.
  • Broth of choice: Chicken broth, turkey, vegetable, beef broth all work.
  • Onion: For a savory depth or flavor, a must have ingredient in soups!
  • Cooking fat: My preference is extra virgin olive oil, but you could use a healthy neutral oil such as this, or avocado oil.
  • Garlic cloves: Fresh is best, instead of chopping, great with a microplane zester. Works like a charm for fine fast garlic.
  • Ground cumin: For a lightly lemony taste, terrific in Mexican, Southwestern and Mediterranean recipes. One of my can't-live-without spices.
  • Paprika: I use smoked paprika. If you don't have it use regular paprika, but the smoked has a lovely flavor. Try it. It works great in chili and in homemade dry rub too.
  • Pepper: For heat, use ground chipotle powder, which is dried, ground, smoked jalapeños.

See recipe card for measurements, plus salt and black pepper.

For more ideas on uses for canned pumpkin, try this healthy pumpkin smoothie or easy pumpkin mousse, perfect for fall dessert.

Substitutions and Variations

  • Spice options: swap red pepper flakes or a little cayenne for the chipotle powder. Chili powder is a nice addition too.
  • Add a little canned chipotles in adobo sauce if you like it spicy.
  • For Southwestern flavor, add a little ancho chili powder and coriander to the spices.
  • For extra protein and meat eaters, add a link of browned ready-to-eat chicken sausage as the garnish. It works great.
  • For a vegan or vegetarian version, be sure to use vegetable broth.

Recipe Instructions

To puree the soup, use a high-speed blender, an immersion blender, or even a food processor. I use a blender. For cooking, use a heavy pot like a 5 ½ quart Dutch oven.

Pureed black beans in a blender for making soup.
Step 1: Puree rinsed, drained black beans with tomatoes and half of broth.
Sautéing onions and garlic in a Dutch oven.
Step 2: Cook onion and garlic in olive oil until soft.
Adding spices to cooking onion and garlic in a big pot.
Step 3: Add spices to the soft onions and stir until fragrant.
Adding pumpkin puree to black bean puree for a fall soup.
Step 4: Add bean puree to the pot, rest of broth, and pumpkin. Stir. Simmer for 15 minutes to blend flavors.
Creamy pureed black bean soup in a gray Dutch oven.

Broth Options: Homemade or Purchased

Homemade broth is best as you control what goes into it, like a lot of sodium, and skipping unnecessary additives. Plus the taste is better than canned or boxed. Make a big batch and freeze it in small containers for soups, stews, and risotto. It's really is worth it and not hard.

Homemade Broth Recipes

Here are links to my homemade broth recipes:

If you don't have time to make broth or just don't want to go to the effort, that's fine. Check out the freezer section of your market for good frozen broths. They are often better usually than canned or boxed broth.

Chef's Tip: Sodium in broth. If you use purchase broth with higher sodium levels, you may not need to add any salt to season. Taste your broth, and taste the soup before adding more. There are a few decent ones. Whatever you purchase, read the ingredient labels carefully.

Love pumpkin? Try my creamy pumpkin polenta. Add poached eggs for a hearty fall breakfast or breakfast-for-dinner option, or top with browned chicken sausage. It's delicious comfort food.

Serving Suggestions

There are many different ways to customize black bean pumpkin soup with fun garnishes:

  • Put out small bowls of grated Jack or Cheddar cheese.
  • Sprinkle with easy roast pumpkin seeds.
  • Serve with sliced green onions or fresh chives.
  • Add crushed tortilla chips to the top and squeeze of lime juice.
  • Top with a dollop of sour cream.
  • Add diced avocado.
  • For herbs, try chopped fresh cilantro.
  • For bacon lovers, garnish with crisp crumbled bacon.
  • For a nice finish, try a little dry sherry (optional), balsamic vinegar, balsamic syrup, or sherry vinegar.
  • Serve along side a salad or a grilled cheese sandwich.
  • Serve it with a slice of gluten-free cornbread.

Serve it the same day or within 4 days refrigerated in an airtight container. Freeze it for future fast meals.

Black bean pumpkin soup with a sauce spider web on top.

Storage and Reheat

If the black bean pumpkin soup is frozen, start the thawing process by putting frozen containers into the refrigerator the day before serving. If it's not totally thawed when you want to reheat, place the container in a large pot or bowl of cold water and change the water every 30 minutes. Optionally, thaw it in the microwave on a defrost or thaw setting at lower power.

When the black bean soup loosens up enough, pour into a pot and reheat on low heat with a lid. Stir and break up any frozen portions as you go. Heat until hot to serve.

How To Make The Web Design

To make the fun web design, here's what to do. Use barely thinned fat sour cream, or Greek yogurt. It needs to be liquid enough to squeeze out and yet hold shape.

Use a funnel to pour the web cream into a small squeeze bottle and give it a go. It's a little tricky but fun.

Drawing circles with sauce on top of soup to make a web design.

Start in the center and swirl circles outward. Next take a chopstick or something similar and pull streams out from the center to create a web. Practice on a small plate if you need to. This also works with many other sauces, especially dessert sauces for painting a pretty plate.

Making a spider web design on top of black bean soup as a garnish.

Recipe FAQs

What can I serve with black bean pumpkin soup?

A grilled cheese sandwich or a tossed green salad make nice side dishes. Plus the garnishes you choose wil change things up.

Does black bean soup freeze?

Black bean and black bean pumpkin soup freeze beautifully. I freeze in 3 cup portions in an airtight container (2 servings). A serving is 1 ½ cups per person. Make an extra batch and freeze as its so easy.

How long does black bean soup last in the refrigerator?

This soup keeps well in the fridge for 4 days so you can make it ahead on the weekend and enjoy during the busy week. 

More Fall Soup Recipes

Do you love soup like I do? Then try these soup recipe or check the soups category page for more ideas.

⭐️Did You Make This?

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

📖 Recipe

black bean pumpkin soup

Black Bean Pumpkin Soup

Sally Cameron
This hearty soup can be made with things you probably have in your pantry. It goes together quickly. Optional garnishes make it fun and customizable for everyone. Freezes well.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6 Yield 9 cups
Calories 78 kcal

Equipment

Ingredients
  

  • 2 15-ounce cans black beans rinsed and drained
  • 1 15-ounce can diced tomatoes
  • 3 cups low sodium broth chicken, turkey, vegetable, or beef
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion ½ a large onion
  • 3 large garlic cloves chopped fine or zested
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika or regular
  • ½ teaspoon Sea salt
  • ¼ teaspoon smoked black pepper or regular paprika
  • ¼ teaspoon ground chipotle pepper or more for more heat
  • 1 15-ounce canned pumpkin puree not pie mix

Optional Garnishes

  • Balsamic vinegar
  • Grated Jack or Cheddar cheese
  • Sour cream
  • Chopped green onions
  • Sliced or mashed avocado
  • Crispy tortilla strips make then yourself, see recipe on site
  • Chopped cilantro or parsley

Instructions
 

  • Add drained beans, tomatoes, and half of the broth to a large capacity blender and puree until smooth. If you have a smaller capacity blender do it in two batches.
  • In a large saucepan heat the olive oil over medium heat. Add onion and cook until soft and fragrant, 3-5 minutes. Add garlic and cook 1 minute more. Add spices, stir and cook for 1-2 minutes more, until they bloom and you can smell them.
  • Stir in black bean-tomato puree, pumpkin, and the rest of the broth. Simmer uncovered until blended and thickened, about 15 minutes. For an extra smooth soup, give it one more whirl in the blender. Top with garnishes of choice.

Notes

To keep your sodium low use Eden Foods no salt added beans, Muir Glen no salt added diced tomatoes and either homemade or no sodium chicken broth like Pacific Foods. That is how I calculated the nutritional numbers. This allows you to season with salt to your dietary needs and taste preference.
 

Nutrition

Serving: 1.5cupsCalories: 78kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 235mgPotassium: 178mgFiber: 1gSugar: 1gVitamin A: 389IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Sheet Pan Roasted Vegetables

by 8 Comments

The idea for sheet pan roasted vegetables came from a visit to a farmers market. I was standing at produce tables overflowing with beautiful purple eggplant, colorful sweet peppers, onions, green zucchini, and ripe red tomatoes. I had to bring it all home. With all of those colors and flavors how could it not be fantastic? It was, and it is. It's a take on the classic south-of-France dish called ratatouille, done in the oven on a sheet pan. Easy, healthy, delicious.

roasted vegetable ratatouille | AFoodCentricLife.com

Bursting with the vibrant colors of fresh vegetables and the flavor of herbs, once prepped, toss it all together with olive oil and plenty of fresh chopped thyme, then roasted in the oven. This is a simple dish. Sometimes I add dried Herbs de Provence, a traditional all-purpose French dried herb blend of rosemary, fennel, thyme, savory, basil, tarragon, lavender and other herbs, but you don't have to.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • If you love veggies this is your dish!
  • The flavors and colors are fantastic.
  • Its easy, baked on a sheet pan.
  • This is naturally vegan, GF and DF as a side dish.

Recipe Ingredients

bowl of vegetables
  • Peppers: Choose red, yellow, and orange bell peppers.
  • Onion: Sweetness and flavor, white, yellow, brown, red, or sweet onions all work.
  • Eggplant: I used the small round Indian eggplants (or 1 Japanese eggplant)
  • Zucchini: Get the smaller ones, green is usually what I buy but yellow works too.
  • Garlic: Use fresh garlic cloves for best flavor, you'll need a whole head.
  • Fresh herbs: Fresh chopped thyme leaves. Lots.
  • Dried herbs: This is optional, but dried Herbs de Provence adds a lovely, classic, south-of France flavor. The dried lavender in the blend makes it.
  • Oil: Extra virgin olive oil is best.

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

Substitutions and Variations

  • If fresh herbs are not available, use dried in ⅓ to ½ of the amount.
  • Varying your herbs is tasty too. Try rosemary, but it's strong so use just a little.

Recipe Instructions

Roasting vegetables brings out their fantastic flavors and it's a hands-off technique. While the vegetables are in the oven, work on the rest of your meal.

roasted vegetable ratatouille

Tools for Oven Roasting Vegetables

colorful vegetables on a baking sheet
  • Rimmed baking sheets - A must-have kitchen tool. I use the half sheet, quarter sheet and eighth sheet sizes. Use them for baking, roasting, organizing, as a landing place for raw proteins in the refrigerator. Find them at the links above on Amazon, restaurant supply, or cooking store.
  • Baking parchment - Another handy tool for baking, roasting and many other kitchen uses. Buy packages of pre-cut half sheet size (12"x16"). You can always cut them in half to use on quarter sheet pans. Parchment helps protect food in the oven from direct contact with a hot metal pan and makes pans easier to clean. Buy the cut sheets at cooking and restaurant supply stores or online. I've included links for Amazon.

Serving Suggestions

For meals, I serve sheet pan roasted vegetables over brown or white rice, pasta (gluten-free or not), quinoa, millet, or any other grain you prefer.Roasted ratatouille is also good as a side dish for roast chicken or fish. Fold any leftovers into an omelet or a wrap.

For another good all-veggie dish, try my Edamame succotash. 

📖 Recipe

roasted vegetable ratatouille | AFoodCentricLife.com

Sheet Pan Roasted Vegetables

Sally Cameron
This colorful vegetable dish is inspired by the classic dish from the South of France. Roasting vegetables brings out their wonderful flavors. Serve it as a side dish or over quinoa, brown rice or pasta for a main course dish. You'll need baking parchment paper to line your baking sheet. It's available at most grocery stores these days, cooking stores and online. Note - the eggplant I use is called Indian eggplant. They are about the size of a Roma tomato. If you cannot find this variety, use other small eggplants or the long, thin Japanese variety.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine French
Servings 4 as a side dish
Calories 159 kcal

Equipment

  • Rimmed baking pans
  • baking parchment paper

Ingredients
  

  • 1 large red bell pepper yellow or orange
  • ½ large onion
  • 6-8 small round Indian eggplants or 1 Japanese eggplant
  • 2 medium zucchini
  • 2-3 large large tomatoes
  • 8-10 whole garlic cloves peeled
  • 1 tablespoon fresh chopped thyme leaves
  • 1-2 teaspoons dried lavender or Herbs de Provence optional
  • 1-2 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt or more to taste
  • ¼ teaspoon ground black pepper or more to taste

Instructions
 

Pre-heat Oven

  • Pre-heat the oven to 400°F (204 C). Line a half sheet size rimmed baking sheet with parchment paper and set aside.

Prep Vegetables

  • Cut all of your vegetables into approximately the same sizes. Don't cut them too small or they will roast too quickly and risk burning. See photos in the post for a visual reference. Cut the peppers into large chunks about 1 ½″ square. Cut onion into large chunks. If you are using the small Indian eggplant, cut them in quarters top to bottom, and depending on the size, maybe in half crosswise for 8 pieces. If using another variety of eggplant, cut it into small chunks. For zucchini, quarter them lengthwise, then cut into about 5 pieces each. For the tomato, cut into quarters, then across again into 8 pieces.

Season and Roast

  • Place all vegetables in a large bowl along with the whole garlic cloves and toss with olive oil and herbs. Spread the vegetables on the parchment-lined rimmed baking sheet, sprinkle with salt and pepper, and roast in the oven until the vegetables are shriveled and browning at the edges. It will take between 35-45 minutes. Timing will depend on your oven and the size you cut your vegetables. When you smell them, check them.

Nutrition

Calories: 159kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 163mgPotassium: 1177mgFiber: 13gSugar: 17gVitamin A: 1654IUVitamin C: 83mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Warm Kale Salad with Cranberries and Walnuts

by 8 Comments

A simple combination of sweet and savory, green and crunchy all at the same time. Warm kale salad with cranberries and walnuts. Warm salads are satisfying as we head into fall and a great way to get more greens into your diet. Serve as a side dish to roast chicken, as a bed for roast salmon or atop quinoa for a bowl.

Warm kale salad with cranberries, shallots and nuts.
Warm kale salad with cranberries, shallots and nuts.

Here's a favorite side dish for roast chicken and salmon in the fall. The flavor combinations are really super. Hope you enjoy.

[feast_advanced_jump_to]

Ingredient Tips

Kale

Kale - This sturdy, leafy green is a nutritional powerhouse. It's one vegetable you should add to your grocery list and this warm kale salad makes it easy to enjoy. It's quick to prepare, super healthy, and of course, it tastes great. My husband was happily surprised. More vegetables is a good thing!

While you can buy bags of pre-chopped kale at many markets, they don't cut out the tough center rib. Skip the bags and spend a few minutes chopping your own. The result is better.

Cut the center ribs out of the kale leaves, and then cut the leaves crosswise into thin ribbons. Alternatively, hold a leaf in one hand and with the other, strip off the leafy part from the center rib by pulling from the end.

For two people, you'll need one large bunch of kale. It might seem like a lot, but kale shrinks up as most vegetable too because of their high water content. Do two bundles of kale for 4 people.

Vinegar and Fruit

Vinegar - Use a Balsamic vinegar, sherry vinegar, or a fancy fruit-flavored vinegar. I have lots of fun, flavored vinegars in my pantry to create interesting vinaigrettes. I've used a dark cherry balsamic and a fig balsamic. Try something fun and flavorful.

For the cranberries, look for sulfite-free.

How to prep kale leaves.
How to prep kale leaves.
Chopped kale ribbons.
Chopped kale ribbons.

Instructions

Pre-cook the chopped kale ribbons by steaming or blanching for about 2 minutes. Drain and use right away or cool, refrigerate and for use a few days later.

To complete the dish, cook shallot in olive oil with garlic for a minute. Add the dried cranberries, walnuts and vinegar, cook for a minute, then add the kale. Toss and cook for a minute or two until the greens are coated and warm. That's it.

Prep Ahead Tips

Prepping ahead saves time when you get home, everyone is hungry and you need a quick dinner. To prep this warm kale salad ahead, do the following:

  • Wash, stem and chop the kale leaves
  • Chop walnuts and measure out
  • Measure out the cranberries
  • Chop the shallot
  • Cover everything and refrigerate the kale and shallot until cooking time
  • Place the rest of the ingredients ready to go near the stove
warm kale salad | afoodcentriclife.com

Kale Nutrition

Kale is a nutritional giant among vegetables, a true superfood. It provides antioxidant and anti-inflammatory nutrients, micronutrients and has been shown to help prevent a number of cancers. It's a good source of iron, fiber, calcium, healthy omega-3 fats and is a detoxifier (good for our livers).

📖 Recipe

Warm Kale Salad with Dried Cranberries and Walnuts

Sally Cameron
This warm kale salad is rich in taste, easy and healthy. Serve it as a salad, as a side dish to roast chicken, or as a bed for roast salmon. Place it over a bed of quinoa for a vegetarian or vegan entree. It all works. For your vinegar, choose a fun, fruit-flavored variety such as dark cherry or fig Balsamic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 144 kcal

Ingredients
  

  • 2 bunches organic kale Tuscan, Lacinato or Dinosaur
  • 1 medium shallot
  • 2 teaspoons salt used for boiling water
  • 1 tablespoon olive oil
  • 2 large garlic cloves chopped fine
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • 1 tablespoon Balsamic vinegar
  • A sprinkle of sea salt and ground black pepper

Instructions
 

  • Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
  • When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
  • In a medium saute or fry pan (3 or 4 quart), heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, then serve.

Notes

Prep ahead in the morning for a fast dinner:
  • Wash, stem and chop the kale leaves
  • Chop walnuts and measure out
  • Measure out the cranberries
  • Chop the shallot
  • Cover everything and refrigerate the kale and shallot until cooking time
  • Place the rest of the ingredients ready to go near the stove

Nutrition

Calories: 144kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 1190mgPotassium: 386mgFiber: 1gSugar: 6gVitamin A: 6495IUVitamin C: 79mgCalcium: 112mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Cauliflower Soup with Roasted Garlic

by 15 Comments

Toss cauliflower florets and whole garlic cloves with olive oil, then roast and puree. It's the base for a creamy, thick and comforting creamy cauliflower soup. If you are a garlic lover, the smell of the roasting garlic is heavenly. It's dairy-free and easily made vegan if desired. Any extra freezes beautifully for another day.

Roasted cauliflower soup in gray bowl with pesto swirl garnish.

A healthy option to add to your diet, cauliflower is loaded with vitamins, minerals, fiber and disease-fighting phytonutrients. It is a member of the cruciferous vegetable family including broccoli, Brussels sprouts, kale, cabbage, and bok choy. And cruciferous vegetables have been linked in studies for reducing the risk of cancer.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Make it to suit your needs with or without dairy, or vegan.
  • Creamy, delicious, and lots of veggies.
  • Leftover soup freezes well.

Recipe Ingredients

Roasting cauliflower brings out the sweet quality and caramelizes the flavors. For this cauliflower soup recipe, I've pureed it along with leeks, carrots, garlic, celery and herbs for a tasty and satisfying soup.

For your shopping list:

  • Cauliflower: a large, fresh head of white cauliflower.
  • Garlic: you'll need a whole, fresh head of garlic. Big flavor booster as roasting garlic sweetens the flavor.
  • Cooking fat: I use extra virgin olive oil, but you could use avocado or a healthy neutral oil (pass on standard vegetable oil).
  • Leek: from the onion family, adds lovely flavor. Chop off the dark green part and use just the pale green and white portion.
  • Carrot: for sweetness and part of the classic vegetable base for soup.
  • Celery: to complete the classic mirepoix combination of onion, carrot, and celery, adding a slightly saltiness and bitter flavor balance.
  • Thyme: use either fresh or dried. For dried use a third of the amount of fresh.
  • Broth: low or no sodium broth, chicken or vegetable.
  • Liquid: use canned coconut milk for non-dairy, heavy cream, half and half, or a combination.

Please see the recipe card for exact measurement, salt and pepper.

Chef's Tip: Buying Cauliflower. The most common color of cauliflower is white, although you will find orange, green and purple varieties. When buying cauliflower, choose heads that are firm and white with no brown spots or areas. Heads wrapped in a layer of green leaves are more protected. Cauliflower will last in the refrigerator about a week.

Substitutions and Variations

  • To add umami flavor, use a little sweet white miso paste.
  • Swap white onion for the leek.
Cauliflower florets in a casserole for roasting.

Recipe Instructions

Trim any outer leaves then cut the core from a head of cauliflower. Break the head into small florets., trimming any extra stem. Scatter the cauliflower into a large baking dish and add whole, peeled garlic cloves. Toss with olive oil and roast until tender when pierced with the tip of a paring knife and edges are starting to brown.

While the vegetables are roasting, cook the leek, carrot, celery, and thyme slowly in a large pot like a Dutch oven to coax out their sweet flavors.

When vegetables are done roasting, add cauliflower and broth to the pot and simmer until flavors have blended and all vegetables are tender, about 10 minutes. Puree with coconut milk, heavy cream, or half and half, in a food processor or blender, then adjust seasoning and serve.

Cauliflower florets in a casserole for roasting

Serving Suggestions

For garnish, I thin basil pesto down with a little coconut milk and swirl it into the soup, then drizzle with drops of golden olive oil.

If you are vegan or dairy-free, make the pesto without Parmesan cheese. it will be more like the French version of pesto called pistou.

Serve creamy cauliflower soup alone with garlic toast for lunch or pair it up with a hearty salad for a more substantial meal. For creative salad ideas read this article on e

Here's a handy chart for how long food lasts in the refrigerator and freezer, from the FDA.

Cauliflower soup in a big green dutch oven before pureeing.

More Soup Recipes

For more soup recipes check out the soup recipes archive page .

⭐️Did you Make This?

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

Creamy cauliflower soup with roasted garlic

Sally Cameron
This thick and creamy soup will remind you of potato soup. Make it as thick or thin as you prefer by adding more coconut milk, crean, half and half or broth. For garnish, add a swirl of thinned basil pesto and a drizzle of olive oil. For a vegan soup, use vegetable broth and pesto made without Parmesan. For an over-the-top finish, sprinkle with Maldon smoked sea salt when serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 158 kcal

Equipment

Ingredients
  

  • 1 large head of cauliflower about 2 ½ pounds
  • 1 head garlic cloves sepaerated and peeled
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons olive oil divided use
  • 1 cup thinly sliced leek white or pale green part only
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 1 teaspoon dried thyme
  • 3 cups low or no sodium broth preferably homemade, chicken or vegetable
  • 1 15 ounce can coconut milk or heavy cream or half and half

Instructions
 

Roast the Cauliflower

  • Pre-heat oven to 400°F. Cut the outer green leaves and core from the head of cauliflower. Break the head into small florets, trimming stems as needed. Add florets and garlic cloves to a bowl and toss with 3 tablespoons olive oil, salt and pepper. Pour vegetables into a large rectangular baking dish. Roast until florets are tender when pierced with the tip of a sharp paring knife and edges are starting to brown, about 30 minutes. You may want to stir half of the way through.

Cook the Other Vegetables

  • While the cauliflower is roasting, cook the leek, carrot, celery and thyme in a large pot with last tablespoon of olive oil over medium-low heat, covered, until tender, about 10 minutes.

Simmer Together

  • When the cauliflower is done roasting, add to the pot of vegetables and add broth. Bring to almost a boil, then turn heat down and simmer for 10 minutes.

Puree the Soup

  • Pour vegetables into a food processor or blender and puree with coconut milk until smooth. Taste and add additional salt and pepper as desired. Serve hot. See post for garnish notes.

Notes

Extra soup keeps covered and refrigerated for a few days and can be made ahead, then heated. Leftovers also freeze well for 2-3 months. Be sure to label and date the container. 

Nutrition

Calories: 158kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 463mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 3111IUVitamin C: 6mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Ground Turkey Lettuce Wraps

by 8 Comments

Perfect for hungry game-day guests or a busy weeknight family dinner, ground turkey lettuce wraps are a winner. Make the filling a day or two ahead and warm it up to serve when needed meaning less time in the kitchen. If you love PF Changs lettuce wraps, try these at home. Chicken lettuce wraps are good too, if you prefer chicken to turkey. Just try them!

Asian Turkey Lettuce Wraps | AFoodCentricLife.com

This is fun, healthy and satisfying food, all at the same time. Popularized by the restaurant chain, there are many versions of these lettuce wraps or lettuce cups. Lettuce leaves make a wrap or vessel to spoon savory filling into. Spoon on a little dipping sauce and chow down.

[feast_advanced_jump_to]

Recipe Ingredients

For your grocery and pantry list:

  • Vegetables: Use snow peas and carrots for color and crunch
  • Coconut oil: A healthy cooking fat that blends well with the Asian flavor profile of this recipe, or use a healthy neutral oil.
  • Ginger - Use fresh or pureed in a jar or tube. I keep a jar of organic, pureed ginger in the refrigerator at all times. I love the flavor of ginger and cook with it often, plus it is anti-inflammatory and great for digestion. It is a fine puree (the jar says minced) and melts into a dish quickly. To grate fresh, peeled ginger fine, use a microplane zester.
  • Aromatics: Onion and garlic, the classic flavor partners. Green onion is nice for garnish too.
  • Meat: Ground turkey or ground chicken will work. Don't buy the super low fat packages. They will be dry and tasteless. Use 10%-15% fat.
  • Soy Sauce: I use tamari, which is wheat-free, gluten-free soy sauce, and be sure to buy the lowest sodium bottle you can (and organic).
  • Pepper: Red pepper flakes and ground black pepper.
  • Lettuce: Heads of Romaine lettuce, iceberg or butter lettuce all work.
  • Sesame seeds: Optional for garnish. (optional)

Ground Turkey and Vegetables

What makes this recipe a standout is using vegetables along with ground turkey for crunch, color, and more nutrition. Some recipes use water chestnuts but they are pretty tasteless and colorless. Snow peas and carrots add more punch.

If choosing ground turkey, buy 10% and 15% fat for more flavor and less chance of ending up with a dry dish. Ground chicken works too for Asian lettuce wraps.

Asian lettuce wraps

How do You Make Lettuce Wraps?

Prepping the ingredients ahead of time makes lettuce wraps go together quickly. Chop snow peas and onion, grate a large carrot (or use pre-grated carrot), saute the veggies, add ginger and garlic, add the meat and cook until no longer pink, about 10 minutes, breaking it up with a wooden spoon. The dipping sauce is easy too, just shake in a jar.

Lettuce Wraps Tips

The famed PF Chang's recipe uses whole iceberg lettuce leaves. I prefer to use romaine leaves or butter lettuce leaves. Choose what you like and what's best at the store. If using Romaine, 1 bag usually contains 3 heads. Trim leaves to 6″-7″. For iceberg or butter lettuce, cut off the root end and carefully separate leaves.

Asian Lettuce Wraps|AFoodCentricLife.com

📖 Recipe

Asian Turkey Lettuce Wraps | AFoodCentricLife.com

Ground Turkey Lettuce Wraps

Sally Cameron
Ground turkey lettuce wraps (or lettuce cups ) feature ground turkey with ginger and garlic for appetizing game-day eats or an easy weeknight dinner that is serve-yourself. Chopped snow peas and carrots add vegetables, crunch and color. Spoon filling into crisp Romaine leaves and enjoy with a spoonful of sauce drizzled over the top. Note - do not add salt to this dish as tamari, even low sodium, is salty enough.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch, Main Course
Cuisine Asian
Servings 4
Calories 295 kcal

Ingredients
  

Dipping Sauce

  • ⅓ cup low-sodium tamari or soy sauce sub coconut aminos
  • 2 teaspoons ginger puree  from a jar, or fresh finely grated
  • 2 tablespoons Mirin Japanese cooking wine
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons water
  • ½ tablespoon mild honey
  • pinch of red pepper flakes optional

Turkey Filling

  • 4 ounces snow peas 1 huge handful
  • 1 cup finely chopped onion
  • ½ cup grated or chopped carrot
  • 1 ½ tablespoons coconut oil
  • 1 ½ tablespoons organic ginger puree or fresh finely grated
  • 3-4 garlic cloves finely chopped
  • 1 ¼ pounds ground turkey 10%-15% fat
  • 1 tablespoon low-sodium tamari wheat-free soy sauce
  • ¼ teaspoon ground black pepper
  • 1-2 pinches crushed red pepper
  • ¼ cup chopped green onion
  • 3 hearts of Romaine or butter lettuce, iceberg head
  • 1 tablespoon Black and white sesame seeds for garnish optional

Instructions
 

  • Place sauce ingredients in a jar and shake to combine. Reserve for serving. Thinly slice snow peas crosswise, chop your onion and grate carrot
  • Heat coconut oil in a large fry or sauté pan over medium heat. Add onion, snow peas and carrots to the pan and cook, stirring, until vegetables are soft. Add the ginger and garlic and cook 1 minute. Add ground turkey to the pan and cook until no longer pink, breaking it up with a wooden spatula or spoon, about 10 minutes.
  • Add tamari, black and red pepper, and green onion. Stir together and serve in trimmed lettuce leaves. Drizzle with a  little of the sauce and sprinkle with sesame seeds (optional). You can also serve them family style by placing the meat in a bowl along side of a plat4e of stacked lettuce leaves.

Notes

If you're using iceberg lettuce or butter lettuce, cut off the root end and carefully separate leaves. 

Nutrition

Calories: 295kcalCarbohydrates: 17gProtein: 38gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 78mgSodium: 1064mgPotassium: 739mgFiber: 3gSugar: 8gVitamin A: 3110IUVitamin C: 23mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Blueberry Vinaigrette

by 5 Comments

A great salad starts with great dressing. What's a Caesar without the Caesar, or a steakhouse wedge without that classic creamy blue? For my latest grilled chicken salad, it's all about this creamy, purple-hued blueberry vinaigrette-bursting with flavor and vibrant color. I use a blueberry balsamic vinegar for an extra boost, but regular balsamic works too. And if you're not in the mood to grill, feel free to top your salad with leftover roast or rotisserie chicken. This vinaigrette brings it all together.

Pouring blueberry vinaigrette on the chicken salad.

This blueberry vinaigrette is smooth, slightly sweet, and tangy with a rich, vibrant purple color that makes any salad pop. Made with fresh or frozen blueberries, a splash of blueberry balsamic (or regular if that's what you have), and a few pantry staples, it's quick to blend and endlessly versatile. Use it on greens, grain bowls, or even roasted vegetables-it's a total upgrade from store-bought dressing.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • Fresh or frozen blueberries - Either make a great blueberry vinaigrette.
  • Simple to make - Puree in a blender and strain.

For a nice lemon vinaigrette recipe, check out this lentil quinoa salad with lemon vinaigrette.

Blueberry Vinaigrette Ingredients

  • Blueberries - Either fresh or frozen work.
  • Oil - Extra virgin olive oil or avocado oil work well.
  • Vinegar - Use either balsamic blueberry vinegar or regular balsamic vinegar.
  • Honey - To sweeten up a bit if desired. I use zero-sugar honey.
  • Shallot - For added savory flavor (optional).

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

If you love berries, here is a raspberry vinaigrette recipe too.

How to Make Blueberry Vinaigrette

If using frozen blueberries, thaw them completely first. Simply add everything to a blender and puree well, then strain to remove bits of blueberry skin if desired. Save the honey for after pureeing to see if you want it sweeter.

Chef's tip: With its balance of fruit and vinegar, this dressing is almost like a French-style gastrique-a sweet-and-tangy sauce traditionally served with meats or vegetables. You don't need to know the term to love the flavor, but it gives this vinaigrette a chef-level twist. And getting that blueberry vinegar (to me) is really worth it, but I am vinegar nut! Check out the photo of all of my oils and vinegars in this classic French Vinaigrette recipe.

Grilled Chicken Salad with Blueberry Balsamic Vinaigrette.

Serving Suggestions

  • Grain bowls - Drizzle over quinoa, farro, or wild rice with arugula, goat cheese, and walnuts.
  • Grilled meats - A bright contrast for grilled chicken, pork tenderloin, or pan-seared duck breast.
  • Cheese boards - Spoon a little alongside goat cheese or brie for a pop of color and flavor.
  • Dessert drizzle - For a sweeter version, add a touch more sweetener and use it over vanilla ice cream, Greek yogurt, cheesecake, or gluten-free pound cake.

Check out the lemon caper vinaigrette in this recipe. I serve it with fish and seafood.

Recipe FAQs

How long does blueberry vinaigrette last?

Store it in a sealed jar in the fridge for up to 5 days. Shake or stir before using.

Can I use frozen blueberries?

Yes! Just thaw them first and drain off any excess liquid to avoid watering down the dressing.

Can I make it sweeter or less sweet?

Absolutely-adjust the sweetener to taste, depending on how tart your berries are. Use honey or a non-flavored simple syrup. I like this one that is no-sugar simple syrup. Great to have on hand for sweetening needs.

More Recipes With Berries

Who can resist berries? Whether fresh or frozen, they are not only delicious but good for you! From breakfast smoothies and parfaits, to dessert, there's lots of ways to use them.

⭐️Did Uou Make This Recipe?

If you make this blueberry vinaigrette, 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

Blueberry Vinaigrette

Sally Cameron
Blueberry vinaigrette is the star of this summery main course salad. Make the dressing with either blueberry balsamic vinegar or good balsamic vinegar to start. This recipe doubles easily. Grill chicken or use leftover roasted or rotisserie chicken for faster assembly. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 4
Calories 220 kcal

Equipment

Ingredients
  

Blueberry Vinaigrette (½ cup)

  • ¼ cup blueberries fresh or frozen, thawed
  • 2 tablespoons blueberry balsamic vinegar regular balsamic vinegar
  • 2 teaspoons honey if using regular balsamic
  • 1 teaspoon finely chopped shallot optional
  • 2 pinches sea salt
  • 2 pinches ground black pepper

Instructions
 

  • Place oil, blueberries, vinegar, honey, and shallot into blender and puree until smooth. Pour through a small fine strainer to get rid of small bits of blueberry skin. Season with pinches of salt and pepper.
  • Place chicken breast in a heavy zip bag and seal out air. Pound thick end flatter using the smooth side of a meat mallet, a meat pounder or the flat side of a frying pan. Don't hit it so hard that you destroy the chicken. Use gentle but firm, even pound until the thicker end is flatter like the shin end. Remove from the bag and sprinkle wit salt, pepper and granulated garlic. Drizzle with oil.
  • Heat a grill to hot, scrape grates clean and oil to prevent sticking. Alternatively use a grill pan indoors. Place the smooth side of the chicken breast down first with one end facing 10:00. Grill for approximately two minutes. Then move the end to facing 2:00. and grill for two more minutes. This will give you nice grill marks. Turn the chicken and grill for approximately another 3 minutes or until chicken is firm to the touch (165º). Remove chicken and allow to stand for a few minutes. Slice or dice into cubes for the salad.
  • Place salad greens in two bowls or plates and divide the goodies between the two. Serve dressing on the side, a few tablespoons per person. Extra keeps well covered and refrigerated.

Notes

Extra dressing thickens up after it sits or is refrigerated. Thin with a little water and whisk until smooth again, or if you have the blueberry balsamic vinegar, thin with that.
Another way to sweeten if desired is to use a zero-sugar honey or zero-sugar simple syrup.  I use them all of the time!

Nutrition

Calories: 220kcalCarbohydrates: 14gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 504mgPotassium: 628mgFiber: 2gSugar: 10gVitamin A: 549IUVitamin C: 16mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Butternut Carrot Soup

by 5 Comments

Warm, creamy, and brilliant orange in color, here is a soup for your fall enjoyment. Butternut carrot soup with leeks, curry powder and ginger equals delicious and healthy. Ruby red pomegranate seeds are jeweled garnish and the toasted pumpkin seeds add a nice crunch.

Curried butternut squash soup

Fall means cooler mornings with soft foggy light and crisper evenings. The air smells different, and the light is different. Are you ready to start eating soup again? That's what inspired this recipe for butternut squash carrot soup. And the nice thing is this recipe is good for almost all special dietary needs. Special diets aside, it's warming, creamy and delicious.

[feast_advanced_jump_to]

Why You'll Love Butternut Carrot Soup

  • Naturally creamy & healthy - Butternut squash and carrots purée into a silky base that's gluten-free and easily made vegan.
  • Warm & cozy flavor - Curry, ginger, and turmeric add gentle spice and depth without overpowering.
  • Seasonal & make-ahead - A colorful fall soup that's perfect for gatherings, meal prep, or freezing.

Ingredients You'll Need

  • Butternut squash - Creamy and bright orange, it makes a naturally rich base for the soup.
  • Carrots - Bring earthy sweetness, antioxidants, and vibrant color that pairs perfectly with butternut squash.
  • Curry powder - A warming spice blend that comes in many styles from sweet to hot. I prefer a mild or "sweet" curry powder so the soup is cozy, not spicy.
  • Turmeric - A powerful anti-inflammatory, high in curcumin. It's also the base note in many curry blends and adds golden color.
  • Leeks - Mild and slightly sweet; a good swap is a sweet onion.
  • Ginger - Use fresh grated or a jarred ginger purée, which disappears smoothly into soups. Naturally anti-inflammatory thanks to gingerols.
  • Broth - Chicken or vegetable broth, preferably low-sodium or homemade.
  • Oil - Extra-virgin olive oil or avocado oil, or coconut oil.
  • Garlic - Adds aromatic depth; fresh cloves are best.

Chef's Tip - Shortcuts Welcome
If you're short on time, use pre-cut butternut squash cubes from the produce section. I like starting with a whole squash for the freshest flavor (and it's usually less expensive), but the pre-cut packs work perfectly well in this soup.

Substitutions and Variations

  • Make it creamier - Stir in a little canned coconut milk or cream for extra richness.
  • Switch the curry - Try Thai red curry paste instead of curry powder for a different flavor profile.
  • Herb finish - Top with fresh cilantro, parsley, or even basil for brightness.
  • Turn up the spice - Add a pinch of cayenne, chili flakes, or hot curry powder for more heat.
Curried Butternut Carrot Soup | AFoodCentricLife.com

How to Make Butternut Carrot Soup

To speed up this recipe, purchase the cubed butternut squash in many produce departments. Already cubed (either by you or the store) even freezes. Thaw overnight in the refrigerator before using for soup.

Curried Butternut Carrot Soup | AFoodCentricLife.com

How to Cut Up Butternut Squash

Butternut squash can be hard to handle with their tough outer skin and bowling pin shape, but don't let that deter you. The photos will help make it easy. You need a sharp, heavy knife and a sharp vegetable peeler.

Curried Butternut Carrot Soup | AFoodCentricLife.com

Chef's tip - small hand tools like peelers do get dull after years of use. If it's dragging, get a new one. I prefer the plastic handled y-peelers and they are about $4, available at kitchen stores.

Curried Butternut Carrot Soup | AFoodCentricLife.com

Instruction

After cutting the squash into small cubes (about 1 ½" or so) and chopping the carrot and leek you are ready to cook. Add the squash, carrot and leek to a pan and cook gently until softened. Add the garlic and spices and cook for another minute. Add the broth and simmer until all vegetables are very soft. Then puree in a high speed blender for a smooth and creamy soup. You may need to puree in batches.

Curried Butternut Carrot Soup | AFoodCentricLife.com

Optional Garnishes for the Soup

Garnishes are optional, but they do add visual interest and more flavor. The ruby pomegranate seeds are a tart-sweet compliment and add beautiful color. The toasted pumpkin seeds provide a nice crunch. For how to toast them, read here. They are great on salads too.

More Creamy Fall Soup Recipes

Love creamy soups? Try these.

📖 Recipe

Curried Butternut Carrot Soup|AFoodCentricLife.com

Butternut Carrot Soup

Sally Cameron
Creamy smooth and brilliant orange, this curried squash and carrot soup is anti-imfammatory and filled with nutrition. Choose either a sweet or hot curry. Extra turmeric is optional, but it adds to the brilliant color as well as the nutrition. For an alternative or to make it stretch to serve more, try adding a little coconut milk. See note at end on using a whole butternut squash.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4
Calories 309 kcal

Equipment

  • Soup pot like a Dutch oven
  • Blender or immersion blender

Ingredients
  

  • 2 pounds butternut squash cubes or 1 small whole squash, 2 ¼-2/1 2 pounds
  • 2 tablespoons oil olive or coconut
  • ½ pound orange carrots chopped small
  • 1 cup chopped leek or onion
  • 3 large garlic cloves finely chopped
  • 2-3 teaspoons ginger puree
  • 2-3 teaspoons curry powder
  • 2 teaspoons turmeric powder optional
  • ½ teaspoon sea salt
  • ⅛ teaspoon white pepper or black
  • 3 cups broth chicken or vegetable, preferably homemade

Optional garnishes

  • 4-6 tablespoons pomegranate seeds
  • 4 tablespoons toasted pumpkin seeds see link below

Instructions
 

If using a whole squash start here

  • Trim a thin slice off the top and bottom of the squash. Cut the squash in half across the neck. Peel with a sharp vegetable peeler. Scoop out seeds and stringy inside. Cut squash into cubes. See post photographs for help.

If using butternut packed cubes, start here

  • Heat oil in a medium pot until warm. Add chopped carrots and leeks. Cook until softened. Add the garlic and cook 1 minute. Add the ginger, curry powder, turmeric (if using) salt and pepper. Cook for 1-2 minutes for the flavors of the spices to bloom. Add the squash and broth. Cover and simmer until all vegetables are very tender, about 20 minutes.
  • Puree soup until smooth in a Vitamix or blender. Serve warm, garnished with pomegranate seeds and toasted pumpkin seeds if desired. Leftover soup keep well refrigerated for 4-5 days.

Notes

How to Toast Pumpkin Seeds recipe link here. 

Nutrition

Calories: 309kcalCarbohydrates: 43gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 399mgPotassium: 1343mgFiber: 8gSugar: 11gVitamin A: 33963IUVitamin C: 56mgCalcium: 165mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Southwestern Turkey Chili

by 5 Comments

My leftover Thanksgiving turkey needed to be finished up. I debated what to make with it. Tacos? Turkey enchiladas? Soup? On this gray and rainy day, the winner was turkey chili - a Southwestern-style with warm flavors of cumin, ancho chili pepper and  tomatillos. Healthy and easy to make in under 30 minutes, it will warm you up as we head into the busy-ness of the Christmas season.

Southwestern Turkey Chili | AFoodCentricLife.com

I am not sure why leftovers so often get a bad rap. Leftovers area a good thing. In fact, I plan for them. They save you time in the kitchen and are thrifty because you can turn them into other meals.

For this Southwestern turkey chili, I used leftover turkey from Thanksgiving and extra turkey broth, which I made ahead and froze. It's good in soups, chili and risottos. You could also use leftover chicken and chicken broth.

Without Leftovers, Do This

No leftovers? No problem. Roast some turkey breast or chicken breast to make the chili. For chicken, buy bone-in breasts, season and roast at 375º for about 30 minutes or until they reach 165º. Cool, remove meat and dice. You can do the same thing with a turkey breast. Many meat counters sell split turkey breasts as a whole one is so big. You might even be able to find already roasted turkey breast at your market.

Maybe ground turkey is easier for you. If you want to use ground turkey, simply sauté the onion, carrot and celery unit soft, then add a pound of ground dark turkey and brown until it is no longer pink, then continue with the recipe.

Ingredient Notes and Options

  • Tomatillos (which look like little green tomatoes covered in a paper husk) are nice in this but if you can't get them, use about ½ cup of diced green bell pepper or a fresh, mild green chili pepper.
  • Ancho chili pepper is the dried form of the poblano chili. The rich burgundy color offers a mild and sweet heat. Pure ancho chili is a great add to your spice pantry. It's also the base for many chili pepper blends. so you can create your won blends with it too.
  • No pintos in the pantry? You can substitute black beans or even cannellini beans instead. Pintos add a definite Southwestern profile.
  • If you have the option, use dried Mexican oregano. Mexican oregano is stronger and less minty than Greek oregano.
  • If you can't stand cilantro, substitute flat leaf parsley.
  • For garnishing, buttery Jack cheese is nice with a little extra cilantro or parsley. Non-dairy folks can skip the cheese. Try diced avocado instead.
  • On spices - For the paprika and black pepper, I use smoked versions. If you like smoky flavors, try them. They add great flavor to this chili and many other dishes. You can also use regular paprika and black pepper. If you like heat, sharp paprika will add it. Or use a pinch of cayenne or red pepper flakes.

One last note - If you would rather make this a soup, just add more broth. I did that to stretch this for lunch today. It was terrific.

Southwestern turkey chili in a bowl with cheese to garnish.

Serving - Garnishes, Salad and Vinaigrette

  • For garnishing, grated buttery Jack cheese is nice, unless you don't eat dairy.
  • A little extra cilantro or parsley adds color and fresh flavor.
  • Serve a big green salad for balance. I like a spinach salad with avocado and tomatoes.
  • Skip the bottled dressing and make your own, fresh. For vinaigrette, here is a quick lesson. The ratio of 3 parts oil to 1 part vinegar is a good place to start. If I am dressing a salad for just the two of us, I use 2 teaspoons of oil to 1 part vinegar as it's a small amount. Whisk your vinaigrette in a bowl, add the greens and toss with your hands.
  • Use a good quality olive oil for your vinaigrette. My most recent discovery is artisan, family-made, California olive oil from Il Fiorello. It means the little flower in Italian. Check out their website, their oils, and their story. Good olive oil a welcome Christmas gift for the cook in your life (or yourself).

For another recipe using leftover turkey, try this turkey tetrazzini casserole.

📖 Recipe

Southwestern Turkey Chili | AFoodCentricLife.com

Southwestern Turkey Chili

Sally Cameron
With warm Southwestern flavors, this healthy turkey chili is quick to make with leftover turkey. Chicken works too. Use homemade broth for the best flavor. If you can't get tomatillos, use a green bell pepper or mild green chili pepper, about ½ cup. For smoky flavors, use smoked spices. Serves 3-4 depending on your sides (add a salad).
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Entree, Main Course
Cuisine American
Servings 3 to 4
Calories 476 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup chopped onion ½ a medium
  • 1 cup chopped carrot 2 large
  • 1 cup chopped celery 2 ribs
  • 1 cup chopped tomatillo about 3
  • 2-3 large garlic cloves finely chopped
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano preferably Mexican
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika or regular
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper I use smoked pepper
  • 3 cups diced roast turkey (or chicken) 16 ounces
  • 1 ½ cups  turkey broth or chicken broth preferably homemade
  • 1 15-ounce can pinto beans rinsed and drained
  • 1-2 tablespoons chopped cilantro or parsley
  • ½ cup grated jack cheese optional

Instructions
 

  • Add olive oil to a medium pot over medium low heat. When hot, add onion, carrot, celery and tomatillo. Sauté until vegetables soften, about 7-10 minutes. Add garlic, cumin, oregano, ancho chili powder, and paprika. Allow them to cook for a few minutes to allow the spices essential oils to release. Add salt and pepper.
  • Add turkey, beans, and broth. Heat until hot. Top with cilantro and cheese, optional.

Notes

For the paprika and black pepper, I use smoked versions. If you like smoky flavors, try them. They add great flavor to this chili and many other dishes. You can also use regular paprika and black pepper. If you like heat, sharp paprika will add it. Or use a pinch of cayenne or red pepper flakes.

Nutrition

Calories: 476kcalCarbohydrates: 17gProtein: 53gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 136mgSodium: 519mgPotassium: 976mgFiber: 5gSugar: 7gVitamin A: 8080IUVitamin C: 13mgCalcium: 251mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Cream of Broccoli Soup (dairy free vegan option)

by 4 Comments

There are plenty of cream of broccoli soup recipes out there, but this one is a little different. Instead of heavy cream, I use whole coconut milk for creamy, dairy-free richness. It doesn't taste like coconut - trust me - but it makes the soup velvety, satisfying, and perfect for anyone who avoids dairy. And if you do prefer cream, that works beautifully too.

cream of broccoli soup with sausage

Bright green and velvety smooth, this simple cream of broccoli soup is exactly what you want on a chilly day. Even here in usually sunny Southern California, a gray and drizzly afternoon called for a warm bowl of comfort. If you're looking for a broccoli soup recipe without milk or cream, this one's for you. Made with canned coconut milk or a plant-based cream replacement, it's rich, cozy, and every bit as satisfying as the traditional version.

[feast_advanced_jump_to]

Why You'll Love Cream of Broccoli Soup

  • Creamy without cream - Canned coconut milk makes it velvety smooth with no dairy needed (or use half-and-half/heavy cream).
  • Light but satisfying - Packed with broccoli and spinach for nutrients and fiber.
  • Quick and easy - Cooks in one pot in about 30 minutes, perfect for weeknights.
  • Flexible - Use chicken or vegetable broth, add sausage for protein, or keep it fully plant-based.

And for another creamy green vegetable soup, try this easy cream of asparagus soup (either coconut milk or heavy cream options)

Ingredients You'll Need

Raw broccoli florets in a glass bowl.
  • Extra virgin olive oil - Just a little to sauté the aromatics and start the flavor base.
  • Onion - Finely chopped; adds sweetness and depth.
  • Celery - For aromatic flavor and balance.
  • Broccoli florets - Bagged is easy, or cut from whole heads of broccoli.
  • Broth - Use low-sodium chicken for control over salt.
  • Coconut milk or cream - Canned coconut milk gives luscious, dairy-free creaminess. Half-and-half or heavy cream work equally well if you prefer dairy.
  • Spinach leaves - A few handfuls of raw baby spinach boost the color and nutrition.
  • Fresh herbs (optional) - Chives or parsley sprinkled on top for freshness and color.

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

Chef's Tip: Choosing the Right Broth
The broth you use makes a big difference in flavor. For a classic taste, go with chicken broth. Here are links to my Instant Pot Chicken Broth and Chicken Bone Broth, vegetable broth keeps the soup fully plant-based, while homemade turkey broth adds a richer, deeper flavor. If you have homemade broth on hand, this is the perfect place to use it. I make batches ahead and freeze them for convenience in Souper Cubes, the perfect containers for freezing broths, soups, and more.

Cream of Broccoli and Sausage Soup |AFoodCentricLife.com

Substitutions and Variations

  • Broth - Use vegetable broth for a fully vegetarian/vegan soup.
  • Creaminess - Enjoy dairy? Use half-and-half or heavy cream.
  • Protein - Top with sliced chicken or turkey sausage for a heartier meal.

Love broccoli? Try this roasted broccoli with parmesan.

How to Make Cream of Broccoli Soup

  1. Start by cooking the onion and celery in olive oil until soft, then add the broccoli and broth. Bring to a boil then turn down to low and cover, cooking until the broccoli is very tender when pierced with the top of a paring knife (about 20 minutes).
  2. When broccoli is tender, add half of it with the broth to a blender. Add half the coconut milk and spinach and puree until smooth. Puree in two batches as hot liquids expand in the blender.

If using the sausage, chop and brown while soup is simmering.

Close up of creamy broccoli soup on the table.

Serving Suggestions

Cream of broccoli soup makes a satisfying meal on its own, but it's even better with something on the side:

  • Salad - A crisp green salad balances the richness - try arugula, Caesar salad with homemade Caesar dressing or a simple garden salad.
  • Garlic toast - Make gluten-free garlic toast with butter or olive oil and a little garlic.
  • Cornbread - Fresh, fresh cornbread (naturally gluten-free) pairs perfectly with a creamy soup.

Storage & Freezing

Refrigerate: Store leftovers 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 can sometimes separate after freezing. The flavor is fine, but the texture may turn slightly grainy. If you want to try freezing, cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and blend briefly before reheating to restore smoothness.

Make ahead: This soup is a great candidate for prepping a day in advance - it often tastes even better the next day as the flavors meld.

Recipe FAQs

What can I use instead of coconut milk?

If you prefer, substitute half-and-half or heavy cream for the coconut milk. For a vegan option, try oat cream, soy cream, or another plant-based cream replacement, considering your choice may effect the flavor.

Can I use frozen broccoli?

Yes. Frozen broccoli works well in this recipe and can save prep time. Use the same weight as fresh and add directly to the pot.

How can I make this soup thinner?

Stir in extra broth or water a little at a time until it reaches your preferred consistency.

Can I freeze cream of broccoli soup?

Soups with cream or coconut milk don't freeze as well because the texture can separate and become grainy. The flavor is fine, but the consistency may change. If freezing, cool fully, freeze in portions, then re-blend briefly before reheating.

More Creamy Soup Recipes

There's something timeless about a smooth, creamy soup - warm, velvety, and comforting with every spoonful. These recipes are easy to make at home, blend up beautifully, and turn simple vegetables into cozy bowls of comfort.

📖 Recipe

Cream of Broccoli Soup (dairy-free, vegan option)

Sally Cameron
This creamy soup gets its bright green color from broccoli and spinach and it richness from coconut milk. And you do not taste any coconut at all. The sausage adds protein and a crisp compliment to the soup. Serve with a side spinach salad. This soup is very thick. If want want it thinner, use a little more broth. For vegan or vegetarian diners, omit the chicken sausage. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4
Calories 273 kcal

Equipment

  • 5 quart pot, pan or Dutch oven

Ingredients
  

  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 1 small onion finely chopped
  • 2 ribs celery finely chopped
  • 1 ½ pounds bagged broccoli florets or several large heads
  • 3 cups low sodium chicken or vegetable broth preferably homemade
  • 1 cup canned coconut milk half and half or heavy cream
  • 4 handfuls raw baby spinach leaves bagged spinach
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • ¾ pound pre-cooked chicken-turkey sausage 4 links, optional
  • 2 tablespoons chopped chives or parsley for garnish optional

Instructions
 

If starting with bagged florets

  • Heat 1 tablespoon oil in a medium pot (4-5 quarts) over medium-low heat and cook the onion and celery until soft, 3-4 minutes. Add the broccoli florets and the broth and bring to a boil. Cover the pot with a lid, reduce the heat to low and simmer until broccoli is very tender when pierced with the tip of a paring knife, about 20 minutes.

If starting with broccoli heads

  • You can use bundles of fresh broccoli as well. Cut the large, thick stems from the top florets part. Chop the stems small, as they are more fibrous and tough, then chop the florets roughly. Finish by following the directions above.

Sausage instructions (optional)

  • While the soup is simmering, brown the sausage. Slice links in half lengthwise, lay them flat on a cutting board and chop them into small pieces on the diagonal. Crisp sausages pieces in a non-stick pan over medium heat in 1 teaspoon olive oil until the edges are browned.

Pureeing

  • Place half of the broccoli, half of the coconut milk, and 2 handfuls of spinach into a blender and puree, starting with low speed and gradually increasing to high, with the lid on. Be careful when blending hot liquids. Blending the batch a half a a time is safer. Repeat with the other half and combine back into the pot and keep warm until serving time.

Serving

  • Taste the soup and add a little more salt and pepper if desired. When serving, portion soup into bowls and top each bowl with crisped sausage pieces. Add chopped chives or parsley for garnish if desired.

Notes

For nutrition calculation, add protein grams for whatever sausage you're using as it is optional. The one I use is 11 grams a link.

Nutrition

Calories: 273kcalCarbohydrates: 20gProtein: 11gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 304mgPotassium: 1099mgFiber: 7gSugar: 6gVitamin A: 4029IUVitamin C: 165mgCalcium: 140mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Quick Tomato Soup From Canned Tomatoes

by 9 Comments

Tomato soup is a timeless classic. The problem is many store-bought versions contain unhealthy ingredients that you might want to avoid. If you rely on canned or boxed soups for quick meals, it's time to try this easy homemade tomato soup from canned tomatoes. Not only is it healthier, but you can freeze extra for future meals. You likely have all the ingredients in your pantry right now for a satisfying bowl of this wholesome soup. Make it in just 30 minutes.

Two bowls od creamy homemade tomato soup in white bowls with crackers beside.

Tomato soup from canned tomatoes is so easy and you probably have the ingredients in your pantry. Enjoy it pureed smooth or serve it chunky. Most canned tomato soup has a not-so-good list of ingredients, including high fructose corn syrup, high levels of sodium, and preservatives you don't want. Some store brands may include wheat flour, which is an issue if you eat gluten-free, grain-free, or paleo. Make this instead. It truly is mmm mmm good.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • It's easy and quick to make.
  • Freezes for future meals in a hurry.
  • Made with simple plantry ingredients,
  • Is far healthier than canned tomato soup (and way less sodium).

For another simple creamy soup, try this bright golden yellow butternut curry soup.

Recipe Ingredients

  • Canned tomatoes: I use canned diced tomatoes but whole tomatoes or crushed tomatoes work, use what you have. Fire-roasted style for their smoky flavor.
  • Oil: Olive oil, avocado oil, or a healthy neutral oil like this. Skip vegetable oil (in fact toss it). You can also use butter (preferably unsalted so you control the salt).
  • Onion: Use a white, yellow, brown, or sweet onion.
  • Garlic: Fresh cloves are best but the tube puree works too.
  • Broth: I use homemade chicken broth, but turkey broth or vegetable broth work as well. If you don't make homemade, go for low sodium brands and read labels for poor quality additives. Look in the freezer section for better broths. For a faster homemade chicken broth make a batch with your Instant Pot.
  • Herbs: Dried herbs are fine for this soup, you need thyme, oregano, or an Italian blend.
  • Spices: Ground cumin and smoked paprika or regular paprika.

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

Chef's tip on vegetable broth: For vegetable broth, only homemade will do, because the canned and boxed brands taste pretty awful. Homemade vegetable broth is easy and relatively quick to make, or with an Instant Pot it takes just minutes. Without an Instant Pot, simmer for about an hour, then strain, cool and freeze.

Substitutions and Variations

  • Make a chunky tomato soup and don't puree it.
  • For a cream of tomato soup, add a little heavy cream or half and half at the end.
  • For a little spiciness, add a little ground chipotle pepper, which is dried and smoked jalapeño peppers, or cayenne pepper.
  • For a dairy-free cream of tomato soup, add a little canned coconut milk. It's fantastic, making it more of a tomato bisque.

If you have an Instant Pot or other pressure cooker, try this Lentil Soup recipe, It's hearty, full of plant protein and freezes great.

How to Make Tomato Soup From Canned Tomatoes

Chunky tomato soup in an orange Dutch oven ready to be pureed, with a silver ladle.
  • Step 1: Saute chopped onion in the oil until softened but not browned, 4-5 minutes over medium low heat. Add the garlic and cook 1 minute longer.
  • Step 2: Add the dried herbs and spices and cook stirring 1-2 minutes. 
  • Step 3: Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes to blend the flavors. Let the soup cool briefly.
  • Step 4: For a smooth soup, purée in batches in a blender or with an immersion blender.

For serving, rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.

Here's another easy, reader-favorite creamy soup: black bean pumpkin soup.

A blender full of chunky cooked tomato soup ready to be pureed.

Safety Tips on Pureeing Hot Soup

Blenders perform best for pureeing soups. As soup is hot, fill the blender container no more than half full. Split the blending into two batches and don't try to puree it all at once. Place a folded kitchen towel over the top of the lid to be safe. Start on a low speed and build up to high.

If you have an immersion blender, blend the soup right in the pot, First place the pot in the kitchen sink to reduce splattering (and wear an apron). Another option is to serve the soup chunky and skip the puree step.

Serving Suggestions

I couldn't finish this post without mentioning the classic pairing - tomato soup and grilled cheese. Just as my mom served it. It's so good! Of course you can serve tomato soup with a sandwich, garlic toast, artisan crackers, or as a starter to a bigger meal.

For garnishes, drizzle with a little olive oil or sprinkle with fresh chopped Italian parsley. A little drizzle of balsamic syrup is nice too. Find a homemade balsamic syrup recipe here.

Freezing Soup

Extra soup freezes great. And since tomato soup from canned tomatoes is so easy, make batches ahead and freeze it for busy days ahead when you have no time to cook.

After cooking, cool the tomato soup completely. To speed up the cooling process, place the pot in an ice bath. To make an ice batch, fill a sink partially with cold water and add lots of ice, then place a trivet in the bottom to elevate the pot. Stir occasionally until below 70°F. Freeze soup in airtight containers labeled and dated. Freeze for up to 3 months.

Freeze in glass jars or in these portioned silicone cubes (love these things!).

A single bowl of tomato soup with a sprig of rfesh thyme leaves and silver spoon.

Recipe FAQs

Can I use different types of canned tomatoes for tomato soup?

Yes, for tomato soup using canned tomatoes, you can use diced tomatoes, crushed, tomatoes, or whole tomatoes. With whole tomatoes, you might want to split them and squeeze out some of the seeds. Fire-roasted tomatoes add a little smoky flavor. Instead of canned tomatoes, you can use tomatoes in jars and cartons. They all work fine.

Should I add cream to my tomato soup?

If you want a creamy tomato soup, after blending until smooth, add a little heavy cream, half and half, or for dairy-free, use canned coconut milk or a non-dairy cream substitute. You can but you don't have to.

What are good garnishes for tomato soup?

To dress simple tomato soup up, top with crispy garlic croutons, a sprinkle of fresh chopped Italian parsley or basil leaves, a squiggle of balsamic syrup, a sprinkle of Parmesan cheese, or a dollop of sour cream or Greek yogurt.

More Great Soup Recipe

There are so many wonderful ways to make soup from simple, smooth and creamy to hearty and filled with meats and vegetables. Be sure to check out the soup recipes index page for many more delicious options.

Original post 11/16/2009

📖 Recipe

A single bowl of tomato soup with a sprig of rfesh thyme leaves and silver spoon.

Tomato Soup From Canned Tomatoes

Sally Cameron
Homemade tomato soup beats anything out of a box or can. This recipe goes together quickly and can be made in about 30 minutes with ingredients you probably have in your pantry.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 287 kcal

Equipment

  • Blender or stick blender to puree soup
  • Medium pot or pan

Ingredients
  

Soup

  • 1 tablespoon extra virgin olive oil divided use
  • 1 medium onion, finely chopped 1 ¼ cups
  • 3-4 large garlic cloves, finely chopped
  • 2-3 cups broth of choice chicken, turkey or vegetable
  • 2 28-ounce  cans diced tomatoes
  • 1 teaspoon dried thyme or oregano leaves
  • 2 teaspoons ground cumin optional
  • 2 teaspoons smoked paprika optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • fresh chopped chives or scallions
  • fresh chopped cilantro, parsley or basil
  • Dollops of pesto

Instructions
 

  • In a large pot (4-5 quarts), heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 4 minutes. Next add the dried herbs and spices and cook stirring 1-2 minutes. Add the garlic and cook another 1 minute.
  • Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes to blend the flavors. Let the soup cool briefly and then purée in batches in a blender.
  • Rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.

Notes

Notes on Safe Blending: When blending hot liquids do not fill the blender more than half full. Start slow then turn up the speed. And cover the top with a kitchen towel for safety. For a creamy style soup: This soup is great the way it is, but if you prefer a creamy-style soup, add a little coconut milk.

Nutrition

Calories: 287kcalCarbohydrates: 24gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 742mgPotassium: 780mgFiber: 4gSugar: 6gVitamin A: 2073IUVitamin C: 12mgCalcium: 129mgIron: 6mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Seared Scallops with Hoisin Glaze

by 4 Comments

Seared scallops make for a fast, tasty and healthy dinner. They are sweet, meaty, and tender. They are fast enough for a quick weeknight dinner and elegant enough for dinner guests.

Seared scallops with Hison

Last night I simply seared the scallops in a hot non-stick pan with a little oil, then glazed them with Hoisin Sauce. It took maybe 10 minutes. It's nice served with asparagus.

[feast_advanced_jump_to]

How to Buy Scallops

I buy medium to big ones, which can be anywhere from 1-2 ounces each. You need is 4-5 ounces per person.

Look for "dry" or "chemical free" scallops. Ask if they have been treated with a phosphate solution. Treated scallops absorb water. A brilliant white color is a giveaway. You pay for water weight and they don't taste as good or brown as well.

Scallops should smell like the ocean, fresh and clean, not strong or fishy. If you want scallops to cook at about the same time and look nice on a plate, have the person at the fish counter pick them out carefully and individually. Watch them so you get what you want and don't be afraid of telling them which ones you want.

How to Sear Scallops

To sear scallops, pat them dry and season with a little salt and pepper. Most importantly don't overcook them!  Overcooked scallops are rubbery, not tender. They should be still barely translucent in the center, and they cook very quickly.

How to Serve

Hoisin glazed scallops can be served on brown rice, or try black Chinese "Forbidden" rice., noodles (especially Asian varieties) or zucchini noodles. For a no-grain option, serve simply over vegetables.

Asparagus is a nice compliment to the seared scallops. Steam spears or roast in a hot oven for just a few minutes. Stir-frying is another good option. Finish asparagus with a few drops of nutty sesame oil and for flair add a sprinkle of toasted sesame seeds.

Hoisin|AFoodCentricLife.com

About Hoisin Sauce

If you are not familiar with Hoisin, it is a classic Chinese sauce with a strong sweet-salty flavor. If you've ever ordered  Moo Shu in a Chinese restaurant, it's served with Hoisin.

Hoisin has a beautiful, deep purple-black color. Hoisin can be used as grilling sauce (great for ribs, chicken and jumbo shrimp) and as a dipping sauce. I've made vinaigrettes and marinades with Hoisin.

I've created a homemade Hoisin that is great and gluten-free.The recipe is here plus another recipe for grilled Hoisin chicken kabobs

if you'd rather buy it, read your labels and find an organic Hoisin. Whole Foods 365 brand makes one. The ingredients are much better than the standard stuff in the Asian aisle which contain caramel coloring and food dye Red No. 40, both best to stay away from.

Update July 2015 - I've created a new homemade Hoisin that is great and gluten-free.The recipe is here plus another recipe for grilled Hoisin chicken kabobs

hoisin seared scallops | AFoodCentricLife.com

📖 Recipe

hoisin seared scallops | AFoodCentricLife.com

Seared Scallops with Hoisin Glaze

Sally Cameron
If scallops are very cold (in the refrigerator), allow to stand at room temperature for about 30 minutes to take the chill off while you gather any other ingredients for your dinner. Serve over rice, Asian noodles or quickly cooked, sliced asparagus finished with toasted sesame oil.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Entree, Main Course
Cuisine Asian
Servings 4 servings
Calories 453 kcal

Equipment

  • Non-stick pan with lid

Ingredients
  

  • 1   pound large, dry sea scallops
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons extra virgin coconut oil
  • 2-3 tablespoons Hoisin sauce

Instructions
 

  • If scallops are refrigerated, allow them to stand at room temperature for about 30 minutes. Pat scallops dry with a paper towel. If the small side muscle (abductor) is still attached, pinch it off.  It is tough to eat.  Season scallops with a little salt and pepper.
  • Add oil to a non-stick sauté or fry pan over medium to medium-high heat. When pan is hot place scallops in pan flat side down. Don't crowd them. Leave scallops alone and don't move them for a few minutes. The edges will start to get brown. You are aiming for a golden crust. Turn scallops over, turn heat down, and using a spoon or pastry brush glaze with the Hoisin. Cover and cook 1 more minute. Do not over cook them. They will be a little translucent looking in the middle, don't worry. Serve immediately.

Notes

Hoisin glazed scallops can be served on brown rice, or try black Chinese "Forbidden" rice., noodles (especially Asian varieties) or zucchini noodles. For a no-grain option, serve simply over vegetables.
Asparagus is a nice compliment to the seared scallops. Steam spears or roast in a hot oven for just a few minutes. Stir-frying is another good option. Finish asparagus with a few drops of nutty sesame oil and for flair add a sprinkle of toasted sesame seeds.

Nutrition

Calories: 453kcalCarbohydrates: 29gProtein: 56gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 110mgSodium: 3459mgPotassium: 981mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Leftover Turkey Casserole (Tetrazzini)

by 10 Comments

This leftover turkey casserole is an American classic called a Tetrazzini and a favorite dish to make with leftover Thanksgiving turkey.  Good thing it works with chicken too, because this comfort food casserole is something you'll want to make more often than just after Thanksgiving.

turkey tetrazinni casserole.

Classic recipes are filled with butter, heavy cream and white pasta. While these versions might taste good, I wanted a healthier dish to fit with today's healthier eating preferences.

I switched out the white pasta for whole wheat, made the sauce with whole wheat pastry flour instead of white flour, used homemade turkey broth instead of cream and added peas for color and a little extra vegetables. Parmesan-Reggiano cheese, dry sherry and a little nutmeg add flavor.

Make a Roux: Classic Sauce Thickener

The base for the sauce is called a roux (pronounced roo), a classic combination of cooked flour and fat used as a thickener in sauces.

Traditionally white flour is used. I've used whole wheat pastry flour instead, giving it a nutty flavor and golden color. For the fat, I've combined a little butter with olive oil instead of all butter. You can use a GF flour blend as well.

turkey tetrazinni casserole

Three Steps to Make the Casserole

There are three steps to putting this casserole together:

  • Make the sauce
  • Cook the pasta and vegetables
  • Mix with turkey and bake

Just add a tossed green salad for balance and dinner is ready.

📖 Recipe

turkey tetrazzini casserole | AFoodcentricLife.com

Leftover Turkey Casserole (Tetrazzini)

Sally Cameron
Classic comfort food, this casserole is made for leftover turkey or chicken. Instead of a cream-based sauce, it uses a broth-based sauce. If you make it ahead, it re-heats well. There are three steps: cook the pasta, cook the vegetables, and make the sauce. Then mix and bake. A tossed green salad is all you need to complete dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 605 kcal

Equipment

  • casserole baking dish

Ingredients
  

Crumb Topping

  • ¼ cup toasted breadcrumbs preferably homemade, whole wheat or GF
  • 2 tablespoons grated Parmesan-Reggiano cheese
  • 1 teaspoon extra virgin olive oil

Sauce

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¼ cup all purpose flour or GF blend flour
  • 2 cups turkey or chicken broth low or no sodium
  • ⅓ cup grated Parmesan-Reggiano cheese
  • 2 tablespoons dry sherry optional
  • 2 teaspoons fresh chopped thyme leaves
  • ⅛ teaspoon freshly grated nutmeg
  • 2 teaspoons fresh lemon juice
  • salt and pepper to taste

Filling

  • 8 ounces penne pasta whole wheat or gluten-free
  • 1 tablespoon extra virgin olive oil
  • ½ medium onion chopped fine
  • 8 ounces fresh mushrooms cleaned, stemmed, and sliced thick
  • 2 cloves garlic chopped fine
  • 12 ounces diced cooked turkey or chicken about 3 cups chopped
  • ½ cup   peas thawed if frozen

Instructions
 

Make Topping

  • Mix toasted breadcrumbs, cheese and olive oil in a small bowl and set aside. Heat oven to 375 degrees.

Make the Sauce

  • Place the butter and olive oil in a medium saucepan over medium heat. When butter and oil are bubbly, add the whole wheat flour and whisk together, cooking one minute to remove the raw flour taste.  Slowly add the broth, whisking to incorporate and cook until it starts to thicken. When it's ready it will coat the back of a spoon and you'll be able to draw your finger through it.
  • Off the heat, stir in the cheese, dry sherry, thyme, nutmeg and lemon juice. Season with a little salt and pepper.  Set sauce aside.

Cook the Pasta

  • Bring water to a boil in a 4-5 quart pan. Add a tablespoon of kosher or sea salt to the water; add pasta and cook according to package directions. Drain and set aside.

Cook Vegetables

  • While pasta is boiling, cook the onions in olive oil over medium to medium-low heat in a saute pan or skillet. When the onions are soft and translucent, add the mushrooms. Stir and cook the mushrooms until they are are browned and most of their moisture is gone. Stir in the garlic and cook another 30 seconds. Stir in the turkey (or chicken) and peas.

Assemble the Casserole

  • In a large bowl, mix the cooked pasta together with the sauce, vegetables and turkey (or chicken). Spray a medium casserole, about 1 ½ - 2 quarts with non-stick spray and pour the pasta mixture in. Sprinkle with the breadcrumbs and bake until hot and crumbs are golden on top, 30-45 minutes. Use a digital thermometer and cook until casserole reaches 165°F.

Notes

To make sauces I use a pan called a saucier with sloped sides. instead of straight sides Easier for whisking and stirring. 
If your topping starts to brown too quickly, cover with foil when it’s golden and continue to bake until the casserole is 160-165 degrees internally. Let the casserole sit for a few minutes, then serve.

Nutrition

Calories: 605kcalCarbohydrates: 60gProtein: 43gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 87mgSodium: 280mgPotassium: 671mgFiber: 8gSugar: 4gVitamin A: 381IUVitamin C: 14mgCalcium: 177mgIron: 5mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Pan-Seared Halibut with Lemon Caper Vinaigrette

by 10 Comments

Pan-seared halibut, cooked in a non-stick skillet and gently steam finished with a splash of white wine, makes for an easy and flavorful dinner. A simple lemon caper vinaigrette elevates the dish, doubling as a light and tangy sauce. You'll have a healthy, delicious meal ready in minutes. If you love fish but feel intimidated by cooking it at home, this foolproof technique will change your mind. I'll show you how easy it is!

halibut with lemon caper

It's winter and the Alaskan halibut I love is still months away from availability, so I'm cooking with fresh local halibut. These pearly white filets are thinner and smaller than their Alaskan cousins, but still delicious and definitely more affordable. This has become my "go-to" recipe for a fast fish dinner. I've probably made it five times in the past few weeks, for the two of us and dinner guests as well.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • It's an easy, healthy dinner.
  • A simple way to cook fish that's practically fail proof.
  • Using a non-stick pan insures the fish does not stick.

Recipe Ingredients

Halibut

  • Fish: Fresh halibut filets without skin, or if frozen, thawed.
  • Liquid: Dry white wine, lemon water, or vegetable broth.
  • Oil: Extra virgin olive oil or avocado oil.

Lemon Caper Vinaigrette Dressing

  • Oil - Extra virgin olive oil or avocado oil.
  • Lemon - The juice, for bright flavor and acid to balance and zest for more lemon flavor.
  • Capers - Get the small ones called "non-pareil".
  • Herbs - Fresh chopped parsley
  • Shallots - Optional but adds nice flavor.

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

Substitutions and Variations

  • If you can't find halibut, use wild cod or other mild white fish.
  • Add a little creamy Dijon mustard to the vinaigrette to make it creamy as Dijon emulsifies a vinaigrette.
  • Try different softer herbs, like a little tarragon or chervil.

Recipe Instructions

Step 1: Pat the fish dry then season it with sea salt and ground black pepper. Sometimes I add a little garlic powder or use lemon pepper. If the filets are long and thin, with the smooth side (or top side) down, fold in the thin ends of the filet. After folding your filets, turn them over. Drizzle the top with olive oil then season with sea salt and black pepper.

lemon caper halibut | afoodcentriclife.com

Step 2: Heat a non-stick pan over medium heat. Add the filets seasoned side down. Don't touch them for a few minutes, allowing a golden crust to form. Peak underneath to test.

pan roasted halibut | afoodcentriclife.com

Chef's tip on working with long thin fish filets: Long, thin tapered fish filets can be tricky to work with. They can be too long to fit in a pan or fall apart when you turn them. They don't present as impressively as a thicker filet. The solution? Fold them. This creates a thicker, more uniform piece of fish to work with.

Step 3: Turn the filets over, add white wine to the pan and quickly clamp on a tight fitting lid. If you have them, glass lids work well so you can see what's going on in the pan.

Turn the heat down. Depending on the thickness of your filets, your fish will steam to completion in just a few minutes. The halibut should be barely opaque in the center when done (140°). To keep the fish moist, don't overcook it.

pan roasted halibut | afoodcentriclife.com

Serving Suggestions

To dress the pan roasted halibut, make a light and flavorful vinaigrette with olive oil, lemon juice, parsley and capers. Spoon a tablespoon over the fish when you serve. For extra lemon flavor, add a small wedge of lemon to squeeze over the top.

What sides pair well with pan-seared halibut? Glad you asked. Serve it with rice or quinoa, roast vegetables, and a side salad is nice for balance. The fish is simple so you can serve it different way and even with different sauces.

Sauce Options

To change things up, use the basic technique to cook the fish and try one of these sauces:

Recipe FAQs

Why is my halibut dry after cooking?

You likely accidentally over-cooked it. Don't walk away from the stove and watch your timing. Fish cooks quick! It takes just minutes. If it happens, be sure there is enough sauce for moisture and flavor, maybe a creamy style sauce.

How do I store leftover cooked halibut?

If you have leftover halibut, store in an airtight container and use the next day. Leftover fish does not last. And for what to do with it, try flaking it and making fish tacos.

What's a good substitute for halibut?

Alternative white fish include cod, sea bass, or grouper, mahi mahi, or haddock.

More Seafood Recipes

For another halibut recipe try this oven roasted halbitu with tomatoes.

📖 Recipe

lemon caper halibut | afoodcentriclife.com

Pan Roasted Halibut with Lemon Caper Vinaigrette

Sally Cameron
Thin filets of halibut make a fast and healthy dinner. Top with a bright and flavorful vinaigrette of lemon juice, parsley and capers to use as a sauce. A tip on cooking with wine: if you don't drink wine but like to cook with it on occasion, buy the mini plastic bottles (airline size). They work great for cooking when only a small amount is needed. You can also use water or broth instead of wine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Seafood
Cuisine American
Servings 1
Calories 180 kcal

Equipment

  • Non-stick pan with lid

Ingredients
  

Vinaigrette

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons capers rinsed and drained
  • 1 teaspoon fresh chopped parsley
  • 1 teaspoon finely chopped shallot
  • ½ teaspoon  fine lemon zest
  • 1-2 pinches lemon pepper or regular pepper

Halibut

  • 4 4-6 ounce halibut filets
  • ⅔ cup dry white wine sub lemon water or vegetable broth

Instructions
 

Make the Vinaigrette

  • Whisk together olive oil, lemon, juice, lemon zest, capers, shallots, and parsley. Season with a pinch of salt and pepper and set aside to dress fish at serving.

Cook the Halibut

  • Heat a non-stick pan over medium heat. If using thin filets, fold the thin tail ends towards the center creating a more uniform piece of fish. Drizzle the top of the filet with olive oil and season. Place the fish top (seasoned) side down in the hot pan and cook for a few minutes until a golden crust forms. Turn the filets over, pour in the white wine and immediately place a tight fitting lid on top of the pan. Turn the heat down a bit to low and allow the filets to steam finish in the wine. It will only take a few minutes (about 3-5), depending on the thickness of the fish. When done, fish should be barley opaque in the center. To test with a digital thermometer it should be at 145°F. To serve, drizzle with a little of the vinaigrette.

Nutrition

Serving: 2Calories: 180kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gCholesterol: 1mgSodium: 32mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 6mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Roast a Whole Chicken (sear first method)

by 8 Comments

Whole roast chicken is a Sunday dinner tradition in our house and an enduring classic recipe. Golden and crisp-skinned, the classic simplicity of a whole roast chicken is always welcome. If you have any leftovers, it makes great meals during the week. Never done a whole chicken? Let me show you how using a different method that produces great results.

Crispy golden brown roast chicken in cast iron skillet on oven rack

I've roasted many whole chickens with varying techniques. With a v-rack and a vertical roaster. Starting the bird breast side down and turning half way through. I've tried tying, or trussing the bird, or not.

Many of the techniques produced a good roast chicken. At times the results were inconsistent or the appearance not as eye-appealing as I wanted. Here is the best method in my opinion: sear first on the stovetop, then finish in the oven.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Roast chicken is a classic recipe everyone cook should know.
  • This method makes gives you crisp skin.
  • Once you do it you won't need the recipe. It's about technique.

Recipe Ingredients

  • Whole chicken: Buy a whole, fresh, chicken.
  • Oil: Olive oil is what I use, but you could use a healthy neutral oil like this. It's terrific.

Please see the recipe card for measurements. You also need kitchen twine.

Recipe Instructions

It was chef Tom Colicchio's method of searing the chicken first on the stovetop that inspired me to start using this method. It's always how I start my bone-in chicken breasts and many meat dishes, so it made sense.

A seasoned whole chicken, legs tied and ready for roasting on a wood cutting board.

Step 1: Prep the Chicken

Get the chicken out of the refrigerator an hour ahead of time. Unwrap it and let it get the chill off. Don't worry, it is a food-safe practice and in my experience gives you better results.

Remove any fat globs near the cavity opening and the tail and discard. Pat the bird dry with a paper towel. Remove any bag of "innards" inside the cavity of the bird and discard. Wipe out the cavity with a paper towel. Sprinkle a little salt inside the cavity. Tie the legs together and bend the wings back under the body.

Step 2: Sear the Chicken

Pre-heat your oven to 375 degrees. Heat a cast iron skillet over medium heat. While the pan is heating, drizzle all olive oil over the bird and season. Place chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Watch your heat level and turn the heat down if needed so as not to burn the chicken.

When you get a golden crust on the bottom, turn the chicken breast side down and do the same. When the breast side is golden, stand the chicken on it's sides (on the wings) and sear the sides.

A whole chicken being seared in a cast iron pan on all sides before roasting

Step 3: Roast the Chicken

When done searing chicken on all sides and you have a golden exterior, place the pan with the chicken breast side up in the oven to finish roasting. Works like a charm. You get crisp, golden skin and moist meat.

Roast until a digital thermometer reads 175°F degrees in the deep part of the thigh without touching the bone. Timing will depend on the size of your chicken. A 4 to 4 ½ pound chicken will take approximately 60 minutes in the oven.

Chef's tip: The searing process is where tying the legs helps; the chicken is more stable when on its sides. This may seem a little awkward, but work with it. You'll get the hang of it. I use silicone tipped tongs to make handling the chicken easier as the edges are soft and don't tear the skin.

Step 4: Rest and Carve the Chicken

Remove the chicken from the oven and allow it to rest for 10 minutes. While the chicken is roasting, make a side dish and salad to complete dinner.

To carve a whole chicken, first cut off the leg-thigh pieces using a heavy Chefs or French knife. Slice the skin on the side of the bird between the breast and thigh. Pull the leg piece back until the joint is exposed. I pull mine back until it pops, then it's easy to see where to cut above the joint.

Next cut off the wings, then cut down the center breast bone and free the chicken breasts by running the knife down along the rib cage. See the photos for help.

Carving a whole roast chicken on a cutting board.

After dinner, pick off any chicken meat still clinging to the body and save for chicken salad, tacos, quesadillas or soup.

Thrifty Option: Save the Body for Broth

If you want, save the roast chicken carcass and freeze. When I get 4-5 stored in the freezer, I use them to make homemade chicken broth. To fit more into an airtight container, cut as much of the body up as possible with a heavy knife or poultry scissors.

Whole roast chicken on a platter at the table.

In summer I rotisserie outside. If you have a grill with the attachment, here is my recipe.  What to serve with your roast chicken? How about sour cream mashed potatoes?

📖 Recipe

whole roast chicken | afoodcentriclife.com

How to Roast a Whole Chicken

Sally Cameron
If you enjoy chicken but have never learned to roast a whole one, try this easy technique for a gloriously golden, crisp bird. Leftovers make great chicken salad, sandwiches, soup, tacos or quesadillas.  Save and freeze the carcass to make chicken stock.  To season chicken, a citrus pepper blend is nice too.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Chicken
Cuisine American
Servings 4 to 6
Calories 549 kcal

Equipment

Ingredients
  

  • 4 ½ pound whole chicken
  • 2 teaspoons extra virgin olive oil
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon granulated garlic optional

Instructions
 

  • Remove the chicken from the refrigerator, unwrap and allow to stand for one hour at room temperature. Wash the chicken with cold water, discarding any packet of innards. Remove any extra fat globs around the cavity opening. Dry well with paper towels.
  • Tie the chicken legs together with kitchen twine and trim off wing tips with kitchen scissors or shears, then season the chicken liberally with Florida Seasoned Pepper. Add salt if you prefer. Alternatively use coarse ground black pepper, granulated garlic and a coarse salt such as kosher or seal salt. Drizzle with olive oil.
  • Pre-heat the oven to 375 degrees (190 C). Heat a cast iron skillet over medium heat. Place the chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Watch your heat level and turn the heat down if needed so as not to burn the chicken. When you get a golden crust on the bottom, turn the chicken breast side down and do the same. When the breast side is golden, stand the chicken on the sides and sear both sides.
  • When the chicken is golden all over, turn the chicken breast side up and put the pan in the oven. Roast until a digital thermometer reads 165 degrees in the deep part of the thigh. Timing will depend on the size of your chicken. A 4 ½ pound (2 kilo) chicken will take approximately 60 minutes in my convection oven.

Notes

Refrigerate leftover chicken as soon as possible and freeze the carcass to make chicken stock.

Nutrition

Calories: 549kcalCarbohydrates: 1gProtein: 46gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 184mgSodium: 1044mgPotassium: 482mgFiber: 0.3gSugar: 0.02gVitamin A: 347IUVitamin C: 4mgCalcium: 31mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Healthy Shepherd's Pie (Vegetarian)

by 27 Comments

Healthy Shepherd's Pie is packed with savory vegetables and beans, herbs, and spices, then topped with creamy mashed potatoes. It delivers classic shepherd's-pie comfort in a lighter, meatless way-cozy enough to satisfy the carnivores, and naturally gluten-free. Serve it as a comforting casserole-style main dish, or pair as a hearty side with roast chicken. And if you want to add meat? All is good.

Four ramekins of vegetarian Shepherds pie with mashed potato toppings.

Traditionally, shepherd's pie is made with lamb and a cottage pie, with beef. This vegetarian version swaps the meat for a hearty medley of vegetables-onion, carrot, celery, tomatoes, green beans, corn, and peas-plus red and white kidney beans for protein. It's finished with a blanket of creamy mashed potatoes for a satisfying, family-friendly dinner.

[feast_advanced_jump_to]

Why Make a Healthy Shepherds Pie

  • Hearty & satisfying - Cozy comfort without the meat.
  • Plant-based - Beans and veggies deliver depth, protein, and texture.
  • Prep-ahead - Assemble now, bake later (or batch the components).
  • Flexible - add ground turkey, chicken, or beef if you like.

For another hearty vegetarian lunch or dinner, try this Instant Pot Lentil Soup.

Ingredients You'll Need

Don't let the long list of ingredient scare you from making this. It is not as much work as it looks!

A tray of assorted vegetable and beans in prep bowls for making vegetarian Shepherds pie.
  • Potatoes - Gold potatoes for creamy mashed, or russets for a fluffier, lighter topping.
  • Milk - Dairy or plant-based, for the mashed potatoes.
  • Butter - Dairy or plant-based; adds silkiness to the potatoes.
  • Olive oil - For sautéing the aromatics and adding healthy fat.
  • Onion - Classic flavor base; builds savory depth.
  • Celery - Adds aromatic flavor and gentle crunch.
  • Carrots - Sweet, earthy balance to the savory filling.
  • Garlic cloves - Fresh garlic for punch.
  • Tomato paste - Concentrated savory richness.
  • Liquid - Vegetable broth or water.
  • Dried herbs - Basil, oregano, thyme, or a blend for classic flavors.
  • Paprika - Adds warmth and color.
  • Diced tomatoes - Juicy, acidic balance to the hearty filling.
  • Corn kernels - Natural sweetness and texture, fresh or frozen.
  • Peas - Frozen thawed is fine; classic shepherd's pie touch.
  • Green beans - Baby green beans are most tender if you can get them.
  • Beans - Red kidney beans and Cannellini beans (white kidney beans).

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

Substitutions and Variations

  • Swap potatoes - Use whipped sweet potatoes instead of gold or russet potatoes.
  • Dairy-free - Use pant butter and plant milk.
  • Southwestern flavor - Add a little ground cumin, coriander, chili powder, and use smoked paprika.
  • Swap for lentils - Lentils are also excellent for a more traditional shepherd's pie texture, swap out for 1 can of the beans.

Ever made Italian Ribollita? It's a satisfying soup so thick it's like a hearty vegetable stew. Another recipe to add to your must try list.

Baking Vessels & Timing

This recipe makes 4 individual shepherd's pies or a single casserole to serve 4. For vessels try:

  • 10-oz ramekins
    Bake at 350°F for about 30 minutes, or until heated through to 165°F and the tops are lightly golden.
  • 8×8 baking dish
    Spread the filling into one family-style casserole. Bake at 350°F for 30-40 minutes, until hot in the center at 165°F and lightly browned on top.
  • Tip: For extra browning, broil for 1-2 minutes and watch closely.

How to Make Healthy Shepherds Pie

There's a bit of prep work for the vegetables. Assemble all of your prepped vegetables and ingredients in bowls (called mise en place) and put them on a half-sheet tray for better organization and ease of preparation. Prepping ahead speeds things up.

Make the mashed potato topping

For fluffy textured potatoes, I use a tool called a ricer. The filling and the mashed potatoes can be made ahead of time.

A glass bowl of clean peeled russet potatoes ready to cook.
  1. Scrub and peel potatoes.
Chopped potatoes on a white cutting board with a chefs knife.
  1. Cut potatoes into approximately same sized pieces.
Potatoes simmering in a pot of water with small bubbles on top.
  1. Simmer potatoes in lightly salted water until tender but not falling apart.
Cooked potatoes in a colander pierced with a paring knife showing doneness.
  1. When done, you should be able to pierce potatoes through with a knife. After this, hand mash them or use a ricer (which is what I do).
Riced mashed potatoes being finished with butter and milk.
  1. Add milk and butter.
Creamy finished riced mashed potatoes with a stirring spoon in a pot
  1. Stir until creamy and fluffy, taste and add salt and pepper to balance.

Make the vegetable filling

Sauteing tomatoes, onions, garlic and tomato paste in a skillets on the stove.
  1. Saute onion, carrot, and celery until soft, 3 minutes. Add garlic and cook 30 seconds. Add tomatoes, tomatoes paste, water, herbs, paprika. Cook to blend flavors.
Adding peas and green veggoes to a pan of tomatoes and other vegetables for healthy shepherds pie.
  1. Stir in green beans, corn, and peas and cook for a few minutes to blend. Season with salt and pepper.
Adding red and white beans to a pan of vegetables for shepherds pie filling.
  1. Add the beans and stir well to incorporate. Divide the filling between large ramekins or into a casserole and top with the mashed potatoes.
Filling ramekins for healthy Shepherd's pie from a skillet on the stove.
  1. Bake in a 350°F oven until the filling reaches 165°F. A few minutes under the broiler will brown the tops if desired, but be careful not to burn the potatoes. If you'd like, gently brush with a little olive oil or melted butter.

Serving Healthy Shepherds Pie

Add a fresh green salad. Toss baby greens with olive oil, lemon, and a pinch of sea salt for a bright contrast. Not much else is needed.

Reheating & Freezing

Reheating

  • Bake at 350°F until the center reaches 165°F; time depends on how cold it is out of the refrigerator, 30-50 minutes. For extra color, broil 1-3 minutes at the end-watch closely.
  • Single portions: microwave covered in short bursts on 70% power until hot, then crisp the top under the broiler if desired.

Freezing

  • Assemble the filling only and freeze up to 3 months. Thaw overnight in the fridge, make fresh mashed potatoes, top, and bake at 350°F to 165°F internal.
  • I don't recommend freezing mashed potatoes; fresh yields the best texture.

Storage Tips

  • Cool completely before covering. Label with date.
  • Refrigerate up to 4 days; reheat as above.

Recipe FAQs

Can I make Shepherd's Pie ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when ready to serve.

Can I add meat?

Yes, easily. Brown ground turkey, chicken, or beef with the aromatics and proceed with the recipe. You might want to reduce the canned beans as well.

How do I make it dairy-free?

Use plant-based butter and milk in the mashed potatoes. For mashed potatoes try unsweetened plain oat milk, organic soy milk, or cashew milk. Also try canned light coconut milk for extra richness.

More Cozy, Comforting Dinner Recipes

Warm, comforting dishes with big flavor - from creamy risotto to hearty soup and family-favorite classics.

Did You Make This Recipe?

If you make this healthy shepherd's pie recipe, please let me know how it came out for you. I love hearing from you and comments help other readers too. And please leave a star rating.

📖 Recipe

vegetarian shepherds pie

Healthy Shepherds Pie

Sally Cameron
Healthy Shepherds Pie skips meat in favor of vegetables and beans for a hearty main dish or side dish. Top with creamy mashed potatoes, browning them under the broiler for nice presentation. For serving two, the recipe halves nicely. Just choose one kind of bean, or make the full batch and freeze two for later.
4 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Bakeing 35 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 servings
Calories 508 kcal

Equipment

  • 8x8 or 9x9 baking dish

Ingredients
  

Mashed potato topping

  • 1 ½ pounds russet potatoes or gold potatoes
  • 3 ounces milk, dairy or plant-based or more if needed for creaminess
  • 3 tablespoons butter, dairy or plant based
  • ½ teaspoon sea salt plus extra for potato water
  • ¼ teaspoon white pepper or black pepper

Filling

  • 1 ½ tablespoons olive oil
  • ¾ cup chopped onion ½ medium
  • ½ cup chopped celery 2 ribs
  • ½ cups chopped carrots 2 carrots
  • 2 large garlic cloves chopped fine
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth or chicken although not vegetarian
  • 2 teaspoons dried thyme or Italian blend
  • 1 teaspoon paprika
  • 1 15 ounce can diced tomatoes drained, save juices
  • 1 cup corn kernels thawed if frozen, optional
  • 1 cup peas thawed if frozen
  • 1 cup baby green beans
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 15 ounces canned red kidney beans
  • 15 ounces cannellini beans (white kidney beans)

Instructions
 

Pre0heat oven, start potatoes

  • Heat oven to 350°F. Peel potatoes and cut into equal pieces (eighths) so they cook evenly. Place in a medium saucepan, cover with cold water, add 1 tablespoon sea salt, bring to a simmer, and cook until very tender when pierced with the tip of a paring knife.

Mash potatoes

  • Drain potatoes well and return to the hot pan (heat off). Cover 2-3 minutes to steam-dry. Mash potatoes until creamy with a hand masher, hand mixer, or a ricer. Use a little more milk or butter if needed. Taste and season with salt & white pepper; cover to keep warm to use to top the pie filling.

Sauté vegetables

  • Gather prepped vegetables and ingredients in small bowls on a rimmed sheet for organization. In a medium sauté pan over medium heat, warm olive oil. Add onion, celery, and carrot. Cook until soft, 4-5 minutes, stirring occasionally. Add garlic; cook 1 minute.

Build the Filling

  • Stir in tomato paste and water, dried basil, oregano, thyme, and paprika; cook 1-2 minutes to bloom. Add diced tomatoes (with juices), corn, peas, and chopped green beans. Cover and cook a few minutes until green beans are tender and excess moisture reduces. taste and season with salt & pepper. Gently fold in kidney beans and cannellini beans; warm through.

Assemble

  • Add filling to an oiled square baking dish and spread evenly, then top with mashed potatoes. Spoon and swirl mashed potatoes over the top to cover completely; seal to edges.

Bake & Brown

  • Set baking dish on a rimmed baking sheet. Bake at 350°F until hot in the center (30-40 minutes) or until a digital thermometer reads 165°F. Broil 1-2 minutes to brown the top of the potatoes if desired, watching closely.
    Let rest 5–10 minutes so layers set. Serve hot.

Notes

Make ahead - You can prepare this a day ahead. Allow to stand at room temperature for an hour before baking. Bake to 165°F, about 40 minutes. Timing depends on how cold the dish is. 
Southwestern flavor - Use smoked paprika, smoked pepper, ground cumin and add some chili powder.
Parmesan option - For a deeper savory finish, stir 2–4 tablespoon grated Parmesan into the mashed potatoes, or sprinkle Parmesan over the top before broiling for a golden crust.

Nutrition

Calories: 508kcalCarbohydrates: 86gProtein: 20gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 16mgSodium: 720mgPotassium: 1544mgFiber: 19gSugar: 13gVitamin A: 8800IUVitamin C: 36mgCalcium: 212mgIron: 7mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Ground Turkey Stuffed Peppers

by Leave a Comment

Ground turkey stuffed peppers are a great twist on a traditional stuffed pepper recipe. This easy stuffed peppers recipe features ground lean turkey, nutrition-packed quinoa, tomatoes, and warm spices, plus a little feta cheese for some tang. Make the stuffing ahead to save time, then stuff and bake for a colorful family pleasing weeknight dinner everyone will enjoy.

Red, yellow, green, and orange stuffed peppers in a white baking dish.

Along with baked turkey meatballs, here is one of my favorite ground turkey recipes. This savory stuffed peppers recipe makes a great dinner with just a leafy green salad dressed with an easy lemon vinaigrette. Make the turkey mixture ahead of time, then stuff and bake the peppers when you want to eat.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Make the turkey filling ahead 2-3 days ahead of time if desired or make and freeze.
  • Great if you meal prep.
  • Choose whatever color bell pepper you like, or use them all.

Recipe Ingredients

Ingredients for stuffed peppers with ground with turkey on the counter.

Ground turkey stuffed peppers shopping list:

  • Ground turkey: Buy the 93% fat/protein level for more flavor and moisture. If all you can get is the 99%, you might want to add a little fat, such as olive oil.
  • Quinoa: A good whole grain choice for stuffed peppers. Use either white quinoa or tricolor quinoa.
  • Fresh bell peppers: Stuffed green bell peppers might be traditional but red, orange, and yellow colored peppers are fun. Choose peppers that are smooth-skinned, richly colored, and heavy for their size. Brighter colored peppers have more nutrition and a sweeter taste. For how to choose peppers see note below. Red bell peppers have the sweetest flavor.
  • Olive oil: A little healthy, flavorful fat for sautéing your aromatics.
  • Onion: For flavor and moisture, choose brown, yellow, or white onion.
  • Garlic: Fresh is preferred but garlic powder works too.
  • Ground cumin: Adds aromatic warm flavor.
  • Ginger: I use the jarred ginger puree but you can use dry ground ginger. Also a warming spice.
  • Tomatoes: Canned diced tomatoes are easy to have on hand. If using fresh diced tomatoes, add broth or tomato sauce to make up for the canned juices.
  • Fresh herbs: Chopped parsley adds garden flavor and nice color.
  • Cheese: I prefer real Greek feta (sheep and goat milk) for the flavor and tang but a a cow's milk feta works too, or crumbled goat cheese. For no-dairy, omit the cheese.

Please see the recipe card for measurements and details.

For another recipe using ground beef try this bbq glazed meatloaf topped with barbecue sauce.

Substitutions and Variations

  • Meat options: In place of ground turkey, try ground bison, lean ground beef, or ground chicken for chicken stuffed peppers.
  • For a vegan version or vegetarian version, use cubed and browned tempeh or extra firm tofu that you can crumble and try this vegan cheesy sauce recipe to top the peppers. Omit the cheese if desired.
  • Don't like quinoa? Use cooked rice instead. Here is the best way to cook brown rice.
  • Want a no-grain version? Use cauliflower rice.
  • For Italian stuffed peppers use grated mozzarella cheese and parmesan cheese, swap the spices for dried Italian seasoning and red pepper flakes.
  • For Mexican stuffed peppers, swap feta for cheddar cheese or Monterey jack cheese, use fresh or dried oregano, add a little coriander and ancho chili powder. Top with sour cream and chopped cilantro. For heat, add chopped jalapeno pepper.
  • Swap turkey for ground beef or ground bison.

Recipe Instructions

First decide whether the stuff the peppers are the shape for stuffing standing or cutting in half and stuffing laying on their sides. The photos show standing stuffed pepper with the tops sliced off. If the quinoa is not cooked, do that while you are prepping the vegetables.

Bell peppers, tops cut off, ready for stuffing.
Step 1: Slice off the tops, trim out ribs and seeds with your fingers and paring knife. Set up in a baking dish, standing or on sides.
Cooking onions and garlic in a fry pan.
Step 2: Cook chopped onion and garlic until soft in a large skillet.
Adding ground turkey to cooked onions in a saute pan on the stovetop.
Step 3: Add ground turkey and cook until no longer pink.
Cooked turkey and other ingredients for stuffed peppers.
Step 4: Add the quinoa, spices and tomatoes and cook a few minutes longer to blend flavors. Add parsley.
Raw stuffed peppers ready for the oven and baking in a white casserole.
Step 5: Fill peppers with the stuffing mixture, cover with aluminum foil and bake.

Chef's tip: Make ahead ground turkey stuffed peppers. To save time, prepare the turkey filling ahead of time and refrigerate or freeze it. Stuffed pepper filling is good for 3 days stored in an airtight container when refrigerated. If you freeze it, thaw the stuffing overnight in the refrigerator then warm it up in the microwave so it is not so cold. Then fill peppers and bake to an internal temperature of 165°F.

How to Choose the Right Peppers for Stuffing

When shopping, look for peppers with even, level bottom ends so they sit flat. If they don't sit level, help them site flat in the casserole dish by cutting a thin slice off of the bottom without going through the pepper.

If the peppers are short and squat in shape: either trim off the tops and fill them standing, OR do not cut off the tops, slice through them top to bottom for open halves that you will lay on their sides.

Orange stuffed bell peppers with ground turkey and cheese.

If the peppers are long and thin: Do not cut off the top. Cut them in half stem to end all of the way through for filling. See photos for visual help.

If bell peppers are on the smaller side, buy an extra one to fill. That's what I did for the lead photo as the bell peppers were on the smaller side.

Red bell peppers stuffed with ground meat and cheese.

Serving Suggestions

To serve, complete the ground turkey stuffed peppers with a nice leafy green salad with a tasty orange vinaigrette dressing. If desired drizzle a little more extra virgin olive oil over the top.

Leftover stuffed peppers make a great lunch the next day and will keep refrigerated in an airtight container for 3 days although the peppers will soften. They are best served within 2 days.

If you want to freeze ground turkey stuffed peppers, I recommend you freeze the filling by itself and fill fresh peppers to bake. You'll get better results than freezing whole stuffed peppers.

Ground turkey stuffed orange bell peppers in a white casserole dish,

Recipe FAQs

Should I cook the peppers before stuffing them?

You do not have to cook the peppers before stuffing them. They cook while filled just fine. No need to blanch, pre-cook, or add any liquid to the bottom of the dish. They have enough moisture.

What's a good sauce or topping for stuffed peppers?

A good sauce or topping for stuffed peppers depends on the flavor profile of the stuffing. Try different cheeses, sauces, and fresh herbs that compliment the stuffing recipe. Try marinara sauce for Italian style and top with Italian cheese. Try a salsa verde for Mexican stuffed pepper with a Mexican blend of cheese or cheddar. A fresh salsa is nice too.

How long do stuffed peppers need to cook?

How long stuffed peppers need to cook depends on the size of the peppers and how cold or warm the stuffing is. For food safety cook until the centers reach 165°F, approximately 45 minutes covered with aluminum foil in a 375° oven.

More Recipes with Bell Peppers

If you are looking for more recipes with bell peppers ret my roasted vegetable ratatouille or one of these bell pepper recipes below.

⭐️Did you Make This Recipe?

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

📖 Recipe

Colorful baked ground turkey stuffed peppers with quinoa and herbs.

Ground Turkey Stuffed Peppers

Sally Cameron
Stuffed with nutrition, ground turkey peppers are a nice little package. To save time, make the stuffing ahead. When it's time for dinner, warm stuffing, stuff, peppers and bake. Serve with a big tossed green salad for a healthy balance.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Entree, Main Course
Cuisine American
Servings 4
Calories 370 kcal

Equipment

  • Casserole dish for baking

Ingredients
  

  • 1 cup cooked quinoa about ⅓ uncooked
  • 4 large bell peppers: red, orange, green or yellow
  • 1 ½ tablespoons olive oil
  • 1 cup chopped onion
  • 2 large garlic cloves finely chopped
  • 1 pound ground turkey 93% lean, beef, bison, or crumbled tofu.
  • 2 teaspoons ground cumin
  • 1 teaspoon jarred ginger puree or ground ginger ½ teaspoon, optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 14 ounce  can diced tomatoes not drained
  • ⅓ cup finely chopped parsley
  • 4 ounces crumbled Greek feta cheese or goat cheese

Instructions
 

Prepare the peppers for stuffing

  • If the peppers are round and fat, cut off the top and stuff peppers standing. If the shape is more long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom.
    With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

Cook pepper stuffing

  • Heat oil in a medium sauté pan or skillet over medium heat. Add the onion and cook, stirring, until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add the turkey, cumin, ginger, salt and pepper. Cook, stirring with a wooden spatula breaking up the turkey, until the pink is just gone. Stir in the tomatoes with their juice, parsley, feta, and quinoa.

Stuff peppers and bake

  • Fill peppers mounding a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake at 375°F degree oven until hot all of the way through, or until the internal temperature reaches 165 degrees (74C), about 45-50 minutes. Serve right away or cool completely, cover the peppers and refrigerate. To serve the next day, heat covered in a 350 oven until hot. How long depends on how cold they are coming out of the refrigerator.
    The best way to work ahead and save time is to make the stuffing and refrigerate, then stuff peppers and bake fresh.

Notes

For 2 servings: make the entire recipe for the stuffing. Use what you need and freeze the extra for future stuffed peppers. That's a good time saving step.
How to cook quinoa:
Start by rinsing the quinoa under cold running through a fine sieve. Place rinsed quinoa in a small pot. To the pot, add double the volume of cold water for the amount of quinoa. Bring the water to a boil, then cover and turn heat down to low.  Cook approximately 15 minutes. Remove from the heat and keep the lid on. Allow to finish by steaming 5-10 minutes more. Fluff with a fork and set aside. For fast cooling, spread on a rimmed baking sheet.

Nutrition

Calories: 370kcalCarbohydrates: 26gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 88mgSodium: 541mgPotassium: 869mgFiber: 6gSugar: 9gVitamin A: 5329IUVitamin C: 214mgCalcium: 185mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Mexican Chicken Tortilla Soup Recipe

by 6 Comments

This isn't just any leftover chicken soup recipe-this is a flavor-packed bowl of Mexican chicken tortilla soup that'll have everyone going back for seconds. In just 30 minutes, you've got tender shredded chicken simmered in a zesty, savory broth, ready to be loaded up with all the toppings: crispy tortilla strips, creamy avocado, melty cheese, fresh herbs, and a squeeze of lime that ties it all together. It's bold, it's fun, and it's exactly what soup night needs.

Mexican tortilla soup, ready to serve with garnishes in side bowls.

If you love a good soup with chicken recipe, here's another one to fall in love with; a Mexican chicken soup. Plus, it's an easy tortilla soup recipe because of using leftover chicken and basic pantry ingredients. It's the most loved of many famous Mexican soup recipes for good reason.

[feast_advanced_jump_to]

Why You'll Love This Recipe

For another chicken soup recipe, try this chicken vegetable soup. It's warming and comforting.

Recipe Ingredients

Ingredients for chicken tortilla soup on a counter, labeled.
  • Oil: Choose olive oil, avocado oil, or try this new healthy oil.
  • Onion: The aromatic backbone, yellow, brown, or white.
  • Carrot: My add for more color and flavor.
  • Celery: Part of flavor trio of onion, carrot and celery (mirepoix) for soup bases.
  • Chili pepper: If you like heat, go Jalapeño pepper. For little heat but good flavor, buy an Anaheim pepper. (See what one looks like in this post).
  • Garlic: Use fresh garlic cloves and finely chop or use a microplane zester. In a pinch, use granulated garlic powder.
  • Spices: Ground cumin, ground coriander, ground chipotle, and ancho chili powder that gives tortilla soup it gorgeous red color.
  • Herbs: Dried oregano and either fresh cilantro or fresh Italian parsley.
  • Diced tomatoes: Canned, fire roasted tomatoes, use the juices too.
  • Pinto beans: A traditional Mexican bean, use canned for speed.
  • Broth: Low sodium chicken broth or try turkey broth. Homemade chicken broth is easy and freezes. Rich broth equals rich flavor.
  • Chicken: Use leftover shredded baked chicken or rotisserie chicken.
  • Tortilla chips garnish: Two options, tortilla chips that are crushed a bit, or buy fresh tortillas and make homemade baked tortilla strips. Easy and so good. Recipe below.

Pleas see recipe card for measurements.

Substitutions and Variations

  • Substitute Anaheim pepper (very mild) for Jalapeno pepper.
  • No fresh jalapeños? Use part or all of a small can of green chiles.
  • Substitute canned black beans for canned pinto beans, or small white beans.
  • Add corn kernels if you'd like for more color and texture.
  • Don't like cilantro? Use fresh chopped parsley as an alternative garnish.
  • If you can't find pure ancho chili powder use chili powder (which is a blend). Smoked paprika is another option for flavor and color.
  • Bell pepper is a terrific addition to chicken tortilla soup. Choose red, yellow or orange.

Chef's Tip: Be careful when handling and chopping hot peppers. It protects your hands to wear disposable food handling gloves. Do not touch your eyes or face after handling fresh chilies and wash them well. The heat of peppers is in the inner membrane, the veins (or ribs) of the pepper, not the seeds.

Recipe Instructions

Vegetables for chicken soup sautéing in a Dutch oven.
Step 1: Saute the onion, carrots, celery and jalapeno pepper in oil until soft. Add garlic.
Vegetables and herbs cooking in a soup pot.
Step 2: Add the herbs and spices to the pot and cook 2 minutes to release the flavors.
Beans and vegetables cooking in a large heavy pot for tortilla soup.
Step 3: Stir in the beans and tomatoes.
Adding shredded chicken and broth to the pot to complete the soup.
Step 4: Add the chicken and the broth.
Richly colored finished tortilla soup in a gray pot to serve.

Homemade Tortilla Strips (optional)

Crispy homemade baked tortilla strips on a baking sheet, for soup garnish.

While you can use lightly crushed, fresh corn tortilla chips from a bag, these baked tortilla chips (or strips) are crisp and delicious. Make the homemade baked tortillas strips while you're working on the soup.

Recipe Instructions (tortilla strips)

Cut corn tortillas in half, then cut the halves crosswise into thin strips. Toss with a tiny bit of olive oil and bake at 350°F degrees on a sheet tray until golden and starting to crisp, about 15 minutes. Season with salt when you remove them from the oven.

Close up of Mexican chicken soup in a white bowl, ready to eat with a spoon.

Serving Suggestions

The best part of chicken tortilla soup is the garnishes, allowing everyone to customize their soup. Goof garnish options include:

  • Lime wedges for fresh squeezed lime juice.
  • Chopped fresh cilantro (or parsley).
  • Sliced or diced avocado.
  • Grated cheese.
  • Fresh jalapeno slices.
  • A dollop of sour cream adds a nice cool tang.
  • Chopped green onions.
  • Thinly sliced or grated fresh radishes.
  • Wedges of refreshing limes.
  • And to top it all off, those crispy tortilla strips.

Chicken tortilla soup is a meal in a bowl. You don't really need anything else to complete dinner. If you want to, add a tossed green salad with a citrusy vinaigrette. Make one with a lime olive oil like this.

Leftovers and Freezing

Leftovers keep 3-4 days in the refrigerator in an airtight container, labeled and dated. Can you freeze this soup? Yes, freeze it without any garnishes for 2-3 months.

Thaw overnight in the refrigerator, and finish thawing and heating in a pot on the stovetop over low heat, covered, for best results. Then add fresh garnishes to serve.

Recipe FAQs

Is tortilla soup Mexican or American?

Tortilla soup is definitely Mexican, in fact it's the most popular soup in Mexico. You'll find it on the menus of most Mexican restaurants. It's a traditional brothy soup with terrific flavors from spices common in Mexican cuisine. It's called Sopa de Tortilla in Spanish. It's also called Sopa Azteca (Aztec Soup).

What is the difference between taco soup and tortilla soup?

Tortilla soup is usually lighter and more brothy than taco soup. Taco soup often uses ground beef and is sort of between a tortilla soup and chili in texture. Both recipes utilize traditional Mexican ingredients and spices.

More Mexican-Inspired Recipes

Need more fiesta flavors? Another Mexican inspired recipe that's quick and easy if this super easy taco meat filling recipe. And be sure to make a jar of my homemade taco seasoning blend. It works for more than tacos.

⭐️Did You Make This Recipe?

If you make Chicken Tortilla Soup, 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. If you had an issue with it, let me help you figure it out.

📖 Recipe

Close up of Mexican chicken soup in a white bowl.

Chicken Tortilla Soup

Sally Cameron
Leftover roast chicken makes this soup fast to put together. It's a meal in a bowl. Have fun customizing your soup with the garnishes. Use leftovers from a whole chicken or chicken breasts. A market roasted chicken will work as well. Don't let the list of ingredients concern you. A lot of it is spices, garnishes and options. 
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4
Calories 243 kcal

Equipment

Ingredients
  

Tortilla Soup

  • 1 tablespoon olive oil
  • ½ medium onion 1 cup chopped
  • 1 large carrot ½ cup chopped
  • 1 large celery rib ½ cup chopped
  • 1 small jalapeño pepper or Anaheim for mild heat
  • 3 large garlic cloves chopped fine or zested
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons ground coriander optional but good
  • 1 teaspoon ancho chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground chipotle powder optional for spicy soup
  • 1 15-ounce can diced tomatoes not drained
  • 1 15-ounce can pinto beans rinsed and drained
  • 5 cups chicken or turkey broth
  • 9 ounces cooked shredded chicken about 2 ¾ cups

Tortilla Strips (optional)

  • 8 small corn tortillas for strips, make ahead, directions below
  • ½ teaspoon olive oil to make tortilla strips
  • salt

More Garnishes (optional)

  • 4 ounces grated Jack or Mexican cheese blend
  • 1-2 limes quartered
  • 2 tablespoons fresh chopped cilantro or parsley
  • 1 large avocado sliced, diced or mashed
  • 2 radishes thinly sliced
  • 1 jalapeno sliced

Instructions
 

Crispy Tortilla Strips

  • Pre-heat the oven to 350°F degrees. Line a rimmed baking sheet with foil. Cut tortillas in half, then crosswise into thin strips. Toss with 1-2 teaspoons of olive oil. Bake strips 12-15 minutes or until crisp and golden. Watch so they don't burn.
    Timing depends on whether your oven is convection or not; convection is a little faster. Directly after removing from the oven, sprinkle with sea salt. They will crisp a bit more as they cool.

Chicken Tortilla Soup

  • If not already done, chop the onion, carrot and celery into small pieces. Slice off the top of the jalapeno, then lengthwise into quarters. Scrap out the seeds and the inner membrane if you want to reduce the heat. Chop the pepper small.
  • In a 5 quart pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery and jalapeño and cook until the vegetables are soft, about 5 minutes. If they start to brown, turn your heat down. Add the garlic and cook 1 minute.
  • Add the spices, oregano, salt and pepper and cook 2 minutes to release the flavors. Add the tomatoes, beans, broth and chicken and heat through, about 10 minutes. Serve with garnishes on the side or on top.

Notes

Nutrition label is calculated without the optional garnishes.
Be careful when handling and chopping hot peppers. It protects your hands to wear disposable food handling gloves. Do not touch your eyes or face after handling chilies.

Nutrition

Calories: 243kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 3gCholesterol: 43mgSodium: 431mgPotassium: 477mgFiber: 2gSugar: 2gVitamin A: 2813IUVitamin C: 8mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Lemongrass Chicken Recipe

by Leave a Comment

Take a trip to the orient with this lemongrass chicken recipe. One of the most important flavors in Southeast Asian cooking, aromatic lemongrass gives this roast chicken a bright, citrusy flavor with a hint of ginger. Marinate chicken breasts for a few hours or overnight, then roast and serve. Extra chicken makes a great chicken salad.

Lemongrass chiciken

Lemongrass Chicken Recipe Highlights

If you come across lemongrass in the produce department or at an Asian market but did not know what it was, let me encourage you to try it and bring some home. It's used in soups, stir-fry's, marinades, teas and curries.

Lemongrass is a grass that is used like an herb. It is thin and stiff, kind of spiky, with a scallion-like base. The stalk has layers wrapped around a tight central core. For cooking, use the lower part of the stalk, not the skinny top (if there is one).

Thai Lemongrass Chicken|AFoodCentricLife.com
Lemongrass finely zested with a microplane (tool).

How to Buy Lemongrass

Depending on where you buy lemongrass, you may need to start by peeling off a tough layer of the outer grass to get to the paler, softer inside.  Some stores do this for you. Some sell it in a more natural state. Buy fresh-looking stalks that are a bit moist, not dried out, yellowed, browned or withered.

Thai Lemongrass Chicken Marinade

For this recipe, I've created a quick and easy marinade for the chicken. Combine finely zested lemongrass with ginger, Tamari (wheat-free soy sauce), garlic, shallot, coconut oil and lime juice. I've also added the Vietnamese fish sauce, nuoc mam.

If you have never used fish sauce, you will find it in the Asian section of your market and online. If you didn't grow up with this foundational Asian ingredient, one whif might send you running. It can have a strong fish smell. But don't let that deter you from using it. It gives great dept of savory flavor to this marinade and does not taste fishy when mixed in.

The brand I buy is Red Boat. It is all natural, does not contain preservatives or MSG, and is first pressed like extra virgin olive oil.

How to trim chicken breasts
Preparing bone-in chicken breasts for cooking.

How to Prepare Chicken Breasts

To prepare chicken breasts, trim the side ribs and excess fat, make marinade and combine in a ziploc bag. Marinate over night in the refrigerator if you have time, or at least a few hours. Drain chicken, discard marinade, and roast the chicken.

Zest Versus Chop

Many recipes will tell you to chop lemongrass. It is much easier to use a microplane zester. You get very finely grated lemongrass versus woody chunks. One stalk should give you enough for this recipe, about 3 tablespoons. With the extra stalks, zest finely then freeze. Then it is ready to add to others recipes at a moment's notice.

Lemongrass Chicken
Lemongrass Chicken on a platter with knife and fork on a grey wood table.

More Ideas for Cooking with Lemongrass

  • Try adding lemongrass to chicken soup for a fresh, new flavor. Add either the fine zest or try 2″ pieces, crushed first to release the flavor while cooking. Remove pieces before serving.
  • Add zest to chicken salad
  • Use this marinade for Thai grilled shrimp. Marinate the shrimp 30-45 minutes at room temperature, skewer and grill until done. Serve with rice.
  • Add the zest to a ginger stir-fry at the end before serving, along with some chopped fresh cilantro.
  • Allow pieces to steep with tea and served either hot or chilled for a refreshing iced tea.

📖 Recipe

Lemongrass Chicken

Lemongrass Chicken Recipe

Sally Cameron
With a bright citrusy flavor with a hint of ginger, lemongrass is truly a grass that is used like an herb. It's central to Thai, Vietnamese and other Southeast Asian, and Indian cuisines. Here, it adds great flavor to a chicken marinade. For fine zest, use a microplane zester. Fish sauce is available in the Asian section of your market. I've listed it as optional, but it lends a great depth of flavor. Shred any leftover chicken for chicken salad and use lemongrass for fresh flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Chicken, Dinner, Entree
Cuisine Asian, Thai
Servings 6 servings
Calories 292 kcal

Equipment

  • Cast iron or stainless steel skillet/fry pan

Ingredients
  

  • 4 pounds bone-in chicken breasts preferably organic
  • 3 tablespoons fine lemongrass zest about 1 stalk lemongrass
  • 1 medium shallot chopped fine
  • 3 large garlic cloves chopped or zested fine
  • 1 tablespoon low-sodium Tamari or coconut aminos for soy-free
  • 1 tablespoon agave or use liquid stevia drops
  • 2 tablespoons Asian fish sauce preferably Red Boat brand
  • 1 pinch red pepper flakes if you like heat, optional
  • 3 tablespoons plus 1 tablespoon coconut oil for the pan
  • 2 tablespoons fresh chopped cilantro or flat leaf parsley
  • 1 tablespoon ginger puree or finely zested fresh ginger
  • 1 lime juiced

Instructions
 

Marinate chicken

  • Combine all of the rest of the ingredients (reserving 1 tablespoon oil for the pan) in a bowl or large measuring cup and whisk together. Pour into a zip bag with chicken, squeeze out air and seal. Refrigerate overnight or for 2 hours (as long as you can). Drain and discard marinade.

Trim chicken

  • Pre-heat oven to 375°F. Prepare a rimmed baking sheet with parchment or foil. Trim chicken breasts of any little rib bones and any excess fat. For an example of how to prep, see the photo in the post.

Sear chicken

  • Heat a large stainless steel or cast iron fry pan, saute pan or skillet over medium heat. Add the reserved 2 teaspoons coconut oil to the pan. Sear chicken breasts skin-side down until golden. Turn chicken and cook for another 1-2 minutes. .

Roast chicken

  • Remove chicken breasts to the rimmed baking sheet and roast in the oven until a digital thermometer reaches 160-165 degrees, 30-35 minutes depending on your oven.

Notes

Depending on where you buy lemongrass, you may need to start by peeling off a tough layer of the outer grass to get to the paler, softer inside.  Some stores do this for you. Some sell it in a more natural state. Buy fresh-looking stalks that are a bit moist, not dried out, yellowed, browned or withered.

Nutrition

Calories: 292kcalCarbohydrates: 6gProtein: 26gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 77mgSodium: 645mgPotassium: 347mgFiber: 1gSugar: 3gVitamin A: 121IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Baked Turkey Meatballs

by 15 Comments

Whip up a batch of classic comfort food with this easy, step-by-step guide to the best baked turkey meatballs. These versatile, budget-friendly meatballs are gluten-free and perfect for meal prep, freezing, or serving as bite-sized cocktail appetizers. Enjoy them over noodles, with your favorite sauce, or simply on their own. Baked in the oven-no messy stovetop browning required-they're simple, satisfying, and full of flavor. Ready for a delicious dinner? Let's get started!

Turkey meatballs in a butter, olive oil, garlic sauce in a white dish with parsley.

Looking for a change of pace? If you usually make beef meatballs or pork meatballs, give these ground turkey meatballs a try. They're lighter but still full of flavor-and it's easy to double the recipe and freeze extras for quick, future meals.

[feast_advanced_jump_to]

Baked Turkey Meatballs Highlights

  • Lean and healthy - Ground turkey is a lean, high-protein choice.
  • Meal prep friendly - Turkey meatballs are great for meal prep.
  • Budget friendly - Ground meat is easy on the wallet.
  • Variable - Make them gluten-free or not.
  • Easy to make - Baking meatballs is easier than stovetop.

If you love meatballs, try this meatball beef stroganoff recipe, and you can make the meatballs to be used with other sauces.

Ingredients You'll Need

Prepped ingredients for meatballs on a sheet tray, ready to start.
  • Ground turkey: Choose 93% lean ground turkey for juicy turkey meatballs.
  • Breadcrumbs: Breadcrumbs are a binding agent for meatballs, use gluten-free or wheat. Here's a link for making homemade homemade breadcrumbs.
  • Milk: Milk is used to soak the breadcrumbs forming a paste called a panade (pah-nod), a traditional type of binder for meatballs. It lightens the meatballs.
  • Egg: Another binding agent helping meatballs hold together and retain their shape.
  • Fresh herbs: Fresh parsley adds garden flavor and color.
  • Dried herbs: Dried oregano or Italian seasoning blend works for more flavor. Dried herbs are more concentrated than fresh herbs so you use less.
  • Onion: For moist and flavorful, not bland, turkey meatballs. Yellow, brown, white, or even red onion work.
  • Parmesan: Use finely grated or ground Parmesan cheese. It's good for topping the meatballs when you serve as well. It adds a salty, savory flavor umami flavor.
  • Garlic: The aromatic companion to onion. See my tip on zesting below.

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

Substitutions and Variations

  • Swap for ground turkey: If your store does not have 93% lean ground turkey, you have options. You can still make terrific baked turkey meatballs with 99% ground turkey by adding 1 tablespoons of olive oil. or substitute ground chicken (93%) or lean ground beef (7%-10%). That fat to lean ratio is up to your preference.
  • If you can't do eggs, use a chia egg to help bind, it works great. Use 1 tablespoon chia seeds + 3 tablespoons water. Let it gel for a few minutes, then add.

Need another recipe using ground turkey? Try these turkey and quinoa stuffed peppers or turkey meatloaf with Mexican flavors.

How to Make Baked Turkey Meatballs

How do I cook turkey meatballs in the oven? Bake them on a rimmed baking sheet or cookie sheet lined with baking parchment for easier clean-up. A quick spray of non-stick on the parchment helps too. The steps are below.

Step 1: Pre-heat the oven to 375 degrees F.

Turkey meat with ingredients for meatballs.
Step 2: Add herbs, onion, egg and meat to a medium bowl.
Finished meat muxture in a glass bowl, ready to roll into balls.
Step 3: Add the rest of the ingredients and mix gently and get ready to roll into balls.
Using a microplane zester tool for fine garlic that melts into a recipe.

Chef's tip: Gently mix meat with your hands. Wear disposable gloves or give your hands a quick spray of oil. Don't squish or over-mix the meat for tender meatballs.

Portioning turkey meatball mix into balls with a cookie scoop onto a baking sheet.
Step 4: Portion meatball mix, roll into balls, and place in a single layer.

Chef's tip for perfect meatballs: Use a cool little tool called a disher or a cookies scoop. The perfect size for bite-sized meatballs is either the #40 or the size #50. Buy them online or at a restaurant supply. Alternatively, use a rounded tablespoon for an approximately 1 ¼"meatball.

Rolled meatballs on a rimmed baking sheet with parchment for oven baking.
Step 5: Bake meatballs in the oven until a digital instant-read thermometer inserted into the center reads to an internal temperature 165°F. The baking time is short, 15-18 minutes. Remove from the oven for serving or cool to freeze.

Chef's Tip on working with meat: Wearing disposable food handling gloves makes mixing the meat easier. Alternatively, wet hands with a little water or a quick spray of non-stick like this one. This applies when rolling the meatballs too.

Meatball Serving Suggestions

Serve meatballs as a main dish for dinner or as an appetizer for cocktail meatballs (with toothpicks) for watching your weekend games. They are terrific for a potluck. I've made triple batches of them and watched them disappear!

Baked turkey meatballs with red marinara sauce in a cast iron skillet.

What goes good with meatballs for sauce? While marinara is delicious, there are other terrific options for sauce. Some sauces work better as dipping sauces served on the side.

  • Tomato marinara sauce or tomato sauce is traditional but there are other options. Here's a great sauce for meatballs, my quick and easy homemade marinara.
  • Make a simple garlic olive oil butter sauce: Mix half melted butter with half extra virgin olive oil and either a little garlic powder or finely chopped (zested) fresh garlic clove. Add some fresh chopped parsley for color. It's light and tasty. Smear the chopped garlic into a paste with the back of your knife before adding.
  • Try an Asian-inspired sauce like sweet-sour Hoisin sauce, either homemade or bottled, or try teriyaki.
  • Your favorite barbecue sauce is another good option for dipping.
A close up of meatballs in a shallow white casserole dish with a buttery garlic sauce.

What to Serve With Meatballs

Of course pasta is classic with meatballs, but if you want to change it up try these options:

Turkey Meatballs as a Party Appetizer

When serving my baked turkey meatballs as an appetizer for parties, here is my Buffalo Butter Sauce recipe: Mix ½ cup Franks RedHot Original Sauce, 4 tablespoons unsalted butter, 2 tablespoons brown sugar, 2 teaspoons apple cider vinegar, and a pinch of garlic powder, onion powder, and smoked paprika (optional), heat until the butter is melted and the sauce is hot and serve with the meatballs. Make ¾ cup, doubles easy!

Storing and Freezing

I freeze meatballs all of the time, and they thaw great for a fast dinner. Freeze them fully cooked in a single layer, then transfer to a freezer-safe bag. Reheat in the oven or simmer in sauce straight from frozen. They last about 3 months frozen, be sure to label and date.

Recipe FAQs

How do you keep turkey meatballs from drying out?

Ground turkey is lean, so moisture is key. Buy the 93%/7% and sip the 99% lean ground turkey. Use ingredients like grated onion and eggs to help keep them juicy. Other adds for moisture are milk, and cheese, Don't over-bake-check for doneness at 165°F internal temp. They bake faster than you might think - in 15-17 minutes.

Can I make these meatballs ahead of time?

Yes! You can mix and shape meatballs a day ahead and store them covered in the fridge. Or bake and reheat later-just keep them in an airtight container for up to 4 days, or freeze for longer.

Can I make them without regular breadcrumbs?

For gluten-free, use gluten-free breadcrumbs, almond flour, or even rolled oats. Just make sure there's enough binder (like egg) to hold them together.

More Recipes With Ground Meat

Ground meat, whether turkey, beef, or chicken, are affordalbe and easy to keep on hand. Try these recipes with ground meat

⭐️Did You Make This Recipe?

If you make this baked turkey meatball recipe, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers. If you had a question, comment and I will help you.

📖 Recipe

Close up of savory meatballs with garlic, butter, olive oil sauce with herbs..

Baked Turkey Meatballs

Sally Cameron
Classic comfort food made lighter with ground turkey. Many ways to serve, see suggestions at the end, how to roll perfect meatballs. Garnish with extra sprinkles of grated Parmesan and fresh chopped herbs if desired. Yield is approximately 32 meatballs with a serving of 6 per person.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Dinner, Main Course
Cuisine American
Servings 5 servings
Calories 224 kcal

Equipment

Ingredients
  

  • 6 tablespoons Plain or Italian breadcrumbs (2 ounces) GF or wheat, packaged
  • 6 tablespoons milk
  • ½ cup finely chopped onion
  • ¼ cup finely grated or ground Parmesan
  • 1 large egg
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 ½ teaspoons dried oregano or Italian seasoning blend
  • 3 cloves garlic finely chopped or finely zested
  • ½ teaspoon sea or kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red chile pepper
  • 1 pound ground turkey I make them with 93% lean ground turkey

Instructions
 

Set up

  • Pre-heat your oven to 375°F. Line a rimmed baking sheet (half sheet size) with parchment or foil and a quick spray of non-stick or oil spray for easier clean-up.

Blend Meatball Mix

  • First, add the breadcrumbs and milk together in a small bowl and allow them to stand for 2 minutes. While they are soaking, add the rest of the ingredients to a medium bowl and stir. Mix in the soaked breadcrumbs, then the the ground turkey.
    Gently mix the meat with your hands until fully combined. Use either food handler gloves or lightly oil or spray your hands. As your hands get sticky, wipe them off and re-spray, then complete rolling the meatballs.

Rolling Meatballs

  • Using a disher (see note at end) or a generous tablespoon full, gently roll the portions into round balls and place them onto the sheet pan. Meatballs should be about 1 ¼″ in diameter (almost 1 ounce).

Bake Meatballs

  • Bake for approximately 15-18 minutes or until a digital thermometer reads 165°F in the center.

Add Sauce and Serve

  • Serve with your sauce of choice, alone, or over one of the suggestions below.

Notes

  • To portion meatballs equally, use a small cookie scoop also called a disher. The perfect size cookie scoop for bite-sized meatballs is either the #40 or the size #50. Buy them online or at a restaurant supply. Using one is the fastest way to make meatballs. 
  • The recipe yield is approximately 30 meatballs for the #50 size. 
  • To serve: try meatballs over polenta, pasta, zucchini noodles, baked spaghetti squash, cauliflower rice, cauliflower puree, served alone in a bowl, or as an appetizer with toothpicks.
  • To get the garlic fine, use a microplane zester.
  • For larger meatballs: If you want to make them larger you can. Sizing in dishers is the opposite of what you'd think. The smaller the number, the larger the size. Adjust your baking time.
  • The sauce in the photo lead photo is 4 T unsalted butter, 4 T olive oil, 1 finely chopped or zested garlic clove (or sub powdered garlic) and chopped parsley. Melt together and stir.

Nutrition

Calories: 224kcalCarbohydrates: 18gProtein: 27gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 94mgSodium: 389mgPotassium: 366mgFiber: 1gSugar: 2gVitamin A: 296IUVitamin C: 4mgCalcium: 94mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Spinach Stuffed Mushrooms With Parmesan Cheese

by 3 Comments

Spinach stuffed mushrooms are the perfect appetizer for hungry guests while dinner is on the way and holiday parties. Packed with spinach, Parmesan cheese, sun-dried tomatoes, garlic, and herbs, these mushrooms deliver a rich, savory flavor in every bite. Prep them ahead and bake them when it's time to serve. These stuffed mushrooms are a crowd pleaser. 

Spinach stuffed mushrooms with sun-dried tomatoes, herbs, and parmesan cheese on a gray platter.

Ideal as a starter for holiday meals or a great option as a game-day appetizer, spinach stuffed mushrooms are delicious. Savory, cheesy, warm, and satisfying. Just enough to take the edge off but not fill you up before dinner. Never made them? See my step-by-step instructions for the best stuffed mushrooms. They're a good thing to add to your appetizers recipe file.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Make them for holidays and game-days, they're versatile.
  • Satisfying flavors, a hearty appetizer.
  • Make them ahead, bake to serve.
  • Great to take to a holiday pot-luck!

If you love mushrooms and pasta, try this mushroom pasta sauce. It's rich and hearty!

Recipe Ingredients

Ingredients for spinach stuffed mushrooms in prep bowls on the counter.
  • Mushrooms: Buy white mushrooms 2″ across. You need large mushrooms as they shrink during baking. Hand pick them for a uniform size. Skip the shrink wrapped packages if possible as mushrooms may be different sizes. Brown mushrooms, also called cremini or baby bella mushrooms are good too.
  • Spinach: Frozen chopped spinach leaves.
  • Oil: Extra virgin olive oil for best flavor or avocado oil.
  • Shallot: The more delicate member of the onion family with a nice mild flavor.
  • Garlic: Fresh cloves for best flavor, or garlic powder if not fresh is available.
  • Sundried tomatoes: Buy them packed in olive oil.
  • White wine: Amplifies flavors and is mostly cooked off, optional.
  • Fresh herbs: Italian parsley. 
  • Dried herbs: Italian seasoning, dried oregano, or dried thyme. 
  • Cheese: Savory, salty, grated Parmesan cheese. Get the good stuff.
  • Spice: For a little kick, add red pepper flakes or cayenne pepper. Optional.

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

Substitutions and Variations

  • If you can't get shallots, use finely chopped onion.
  • If there's no fresh oregano, use dried oregano, fresh marjoram, or an Italian blend.
  • For vegan diners or those who eat dairy-free, use a vegan parmesan.
  • Swap parmesan for Asiago, Grana Padano, or Pecorino Romano cheese. or combine them for more flavor.
  • Add a link or two of finely ground chicken sausage. I use Applegate Sweet Italian links. Pulse it fine in a food processor and add to the cooked filling as it's pre-cooked. You might need a few extra mushrooms.
  • Swap dry sherry for the white wine.

This one pan Italian chicken thighs recipe has lots of mushrooms in the sauce.

mushrooms

Chef's tip for buying mushrooms: Buy mushrooms with closed stems, where the gills are not exposed. That is the sign of a fresh mushroom. Also, choose mushrooms with no brown spots, that are firm, white and not shriveled.

For another mushroom appetizer, try this classic French mushroom duxelles recipe served with crostini.

Recipe Instructions

Ready a lined baking sheet with foil or parchment paper (if broiling, use foil).

Hands holding mushrooms under a trickle of water to rinse them.
Step 1: Clean mushrooms under a trickle of cold water or with damp paper towels.
Mushrooms laying top top with stems removed for filling on a cutting board.
Step 2: Pop out the mushroom stems and save for filling, roughly chop.
Large mushrooms without stems top down on a foil lined baking sheet for baking.
Step 3: Place mushroom caps top down on an aluminum foil lined rimmed baking sheet, drizzle with oil, sprinkle with salt and pepper. 
Dark brown baked mushroom caps ready to be filled with stuffing.
Step 4: Broil mushrooms for 5-7 minutes until browned and juices release.
Chopped shallot and garlic in small glass prep bowls on white cutting board.
Step 5: While mushrooms are broiling, chop shallot, garlic and anything else needed.
Cooking shopped mushroom, shallot and garlic in a stainless steel saute pan.
Step 6: In a saute pan over medium heat cook chopped stems, shallot, and garlic in butter until soft. Add wine and cook off.
Cooking filling for spinach stuffed mushrooms in a stainless saute pan.
Step 7: Add the sun-dried tomatoes, chopped spinach, and Italian seasoning. Stir and cook for a few minutes till blended. 
Glass bowl of cooked stuffed mushrooms filling with spinach, sun-dried tomatoes, and parmesan cheese.
Step 8: Add stuffing mixture to a medium bowl, mix with parmesan and parsley. 
Spinach stuffed mushrooms on a baking tray with a bowl of filling and parmesan on side.
Step 9: Stuff mushrooms with a spoonful of the spinach mixture, mounding gently and pinching it together with your fingers to make it hold.
Baked stuffed mushrooms topped with parmesan cheese on a baking tray.
Step 10: Sprinkle with extra parmesan and broil or bake in the oven or air fryer until hot and cheese starts to melt.

Serving and Storage

Serve spinach stuffed mushrooms hot or at room temperature with a little extra sprinkle of parmesan if desired. If making a few hours ahead, cover and refrigerate until guests arrive, then bake and serve in a preheated oven. Serve stuffed mushrooms alone or as part of a larger appetizer spread. If you have extra filling, it's great folded into an omelet!

For leftover stuffed mushrooms, keep in an airtight container and enjoy within a day. Reheat in the microwave or oven. They last longer than that but will get soft.

Chef's tip for filling stuffed mushrooms: For evenly mounded and portioned stuffed mushrooms, I use a tool called a disher in the #2050 size, also called a cookie scoop. You can also use a tablespoon. I have dishers in many sizes. They come in handy for portioning out all kinds of ingredients.

Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

Recipe FAQs

What can I substitute for Parmesan cheese?

Instead of Parmesan use Spanish Manchego, or other Italian cheese such as Pecorino Romano, Asiago, or Grana Padano.

How do I prevent stuffed mushrooms from getting soggy?

Don't get them too wet while cleaning. Wipe with a damp paper towel or rinse quickly under a slow trickle of cold water while rubbing 2-3 mushrooms in your hands, then dry. Additionally, you want moist filling that will hold together but not wet.

How do I keep the filling from falling out?

Don't overload the stuffing and pile it too high. A good tool to help evenly portion and fill stuffed mushrooms is a very small cookie scoop, also called a disher. Be sure too that your stuffing is moist enough to hold together and pinch it together with your fingers into a little mound so it holds.

Can I add meat to the filling?

Yes, I find that finely chopped cooked sausage is a great addition. I use cooked sausage links and finely grind it in my food processor. Crisply cooked and crumbled bacon is good too.

More Appetizer Recipes

If you love mushrooms, try some of these delicious recipes with mushrooms. And for another stuffed mushroom recipe, try these stuffed portobello mushrooms.

⭐️Did You Make This Recipe?

If you make these spinach stuffed mushrooms, 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.

Originally published 11-5-2013, now updated.

📖 Recipe

Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

Spinach Stuffed Mushrooms

Sally Cameron
Spinach stuffed mushrooms with sun-dried tomatoes make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. For dairy-free use a vegan parmesan cheese.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 7 2 per person
Calories 206 kcal

Equipment

Ingredients
  

  • 8 ounces frozen chopped spinach
  • 14 large white mushrooms 2″ across
  • 2 teaspoons olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter or salted, or use olive oil.
  • ½ cup finely chopped shallot 1 large
  • 3 large garlic cloves, finely chopped sub ½ teaspoon garlic powder
  • 2 tablespoons dry white wine or dry sherry, optional
  • ¼ cup oil-packed sun-dried tomatoes drained well and finely chopped
  • 2 tablespoons fresh chopped parsley leaves
  • 1 teaspoon dried Italian seasoning blend
  • ½ cup + 2 tablespoons finely grated Parmesan divided use

Instructions
 

Prep spinach

  • Cook spinach according to package directions in the microwave. Drain water then place in layers of paper towels and squeeze dry over the sink. Finely chop the spinach.

Clean mushrooms

  • Wipe mushrooms clean with a damp paper towel. Alternatively, under a trickle of cold running water, cup 2 mushrooms at a time in your hands. Quickly run them under the water, gently rubbing the mushrooms to remove any debris. Dry with paper towels. Pop out the stems by gently pushing them from side to side, leaving a hollow center. Roughly chop stems or briefly pulse in a food processor.

Broil mushrooms

  • Pre-heat broiler. Set rack one level down from the top. Place mushrooms hollow side up on a rimmed baking sheet in a single layer. Drizzle mushrooms with 2 teaspoons of oil and sprinkle with a little salt and pepper. Broil mushrooms 5-7 minutes until they are browned and have given off their liquid.
    When done, drain and place on a clean rimmed baking sheet or in a broiler-safe casserole dish. Discard the juices.
    Note: You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until browned and hot all the way through.

Cook the filling

  • In a medium saute or fry pan, melt butter over medium heat. Add mushroom stems and cook until moisture evaporates and they are browned, 1-2 minutes.
    Add shallot and cooking and stirring until softened about 2 minutes. Add garlic and cook 1 more minute. Add wine if using and cook until almost gone. Stir in sun-dried tomatoes, spinach, and Italian seasoning, plus salt and pepper. Cook about 2 minutes to blend flavors.
    Remove the filling to a bowl and stir in ½ cup of the parmesan cheese.

Stuff the mushrooms

  • Taste filing and add any additional salt and pepper. With a tablespoon or #50 disher (scooper), fill the center of the mushrooms, mounding filling and pinching with your fingers to hold together.

Bake or broil to finish

  • Pre-heat oven to 350°F. Place filled mushrooms on foil-lined rimmed baking sheet or in a shallow casserole dish. Sprinkle with the last 2 tablespoons of Parmesan. Bake until heated hot, 10-15 minutes. Alternatively broil the mushroom until browned and hot.

Notes

Mushrooms can be made a few hours ahead, covered and refrigerated. Remove from the refrigerator about 30 minutes prior to baking or broiling to get the chill off, then bake or broil and serve hot.
You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until hot all the way through.
Here is the link to the #50 disher (cookie scoop) I use to portion the filling
 
 

Nutrition

Serving: 2Calories: 206kcalCarbohydrates: 12gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 26mgSodium: 575mgPotassium: 507mgFiber: 3gSugar: 3gVitamin A: 4882IUVitamin C: 12mgCalcium: 289mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Scallops with White Wine Sauce

by 3 Comments

Scallops in white wine sauce are a simple yet elegant dinner that comes together in minutes. Big sea scallops, also known as diver scallops, are a true seafood delicacy-tender, buttery, and perfect for pairing with a light, flavorful sauce. With the right technique and pan, you can achieve a golden, restaurant-quality sear at home. Let me show you how to make this easy, impressive dish that you'll make again and again.

Golden seared scallops in a non-stick pan, ready to serve.

Scallops are naturally sweet and tender, and when seared properly, they develop a beautiful golden crust while staying buttery inside. The white wine sauce adds a light, flavorful touch, enhancing the dish without overpowering the delicate scallops. Best of all, this recipe comes together in minutes, making it perfect for both weeknight meals and special occasions. Serve with crusty bread, pasta, rice, and a simple salad to complete the meal.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Searing scallops is easy.
  • It's a fast recipe.
  • The white wine sauce is terrific and this technique lends itself to other sauces.

For another easy scallops dish try this scallops with vegetable and pasta or scallops with Hoisin glaze.

Recipe Ingredients

  • Scallops: Buy the biggest scallops you can, often called dry or dry-packed scallops. Buy by weight or by piece. Frozen scallops work too, but they must be thawed then thoroughly patted dry before cooking for a good sear.
  • White wine: Buy dry white wine such as a chardonnay or sauvignon blanc. I use the small airline-sized bottles to cook with.
  • Butter: Use unsalted butter for control.

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

Chef's tip on buying scallops: When purchasing scallops choose "dry" scallops and ask if they have been treated. Avoid scallops treated with a phosphate solution. A brilliant white color is often a giveaway. Not only do you pay for water weight, they don't taste as good or brown as well. Scallops should smell fresh and clean like the ocean, not fishy. If fresh or thawed, scallops are best cooked within a day of purchase.

Substitutions and Variations

  • No wine? Use low-sodium chicken broth or water plus a squeeze of lemon juice.
  • To make dairy free, swap butter with olive oil for a lighter option or ghee for extra richness, or use a non-dairy butter.
  • Add fresh finely chopped thyme, parsley, or chives for a bright, aromatic finish.
  • For a citrus twist, add lemon zest or orange zest for a flavor contrast.
  • For a creamy white wine sauce, stir in a splash of heavy cream or crème fraîche for a richer texture.

For another scallops recipes, try these scallops wrapped in prosciutto and grilled.

The first step of searing scallops, top side down in a pan.

Recipe Instructions

Prep Work

A good non-stick pan makes searing scallops easy. Check your non-stick pan before using, because if it's scratched and the coating is flaking, it's not safe to use. Toss it and invest in a new one, a non-toxic one.

Unwrap the scallops and allow them to sit on the counter for about 30 minutes to get the chill off. Check to see if the abductor muscle (the ''foot") is still attached. If it is, remove it. It's chewy and not nice to eat. Some stores remove it for you. Dry the scallops with a paper towel.

Turn the scallops over, add wine, they finish quickly.

Searing Scallops

Sprinkle the scallops sea salt and black pepper. Add a teaspoon of oil and heat the pan over medium heat until hot. Place the scallops in a single layer in the pan and don't crowd them. They should sizzle when they hit the pan which tells you the pan is hot enough.

Allow a golden crust to form. This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.

After the golden crust develops, turn scallops over and add the wine. Quickly place a lid on and turn the heat to low. Scallops will steam finish in about 1-2 minutes.

When done, scallops will still be slightly opaque in the center. Don't worry about them being under-cooked as they cook quickly and you don't want them over-done.

Scallops just finishing with a lid on the pan, staying hot.

For the white wine sauce, add 2 tablespoons of unsalted butter to the pan right at then end and let it melt in. Remove the scallops to serving plates or shallow bowls, swirl the butter and wine together, and pour over the scallops.

Serving Suggestions

Seared scallops with white wine sauce are nice served over rice, angel hair pasta, mashed potatoes, or quinoa. I often serve them over risotto.

Add a side green salad or green vegetable such as roast asparagus or steamed broccoli.

Recipe FAQs

How do I get a perfect golden sear on scallops?

Pat the scallops completely dry before cooking. Use a hot pan with a thin layer of oil or butter. Don't move them for 1.5-2 minutes per side. Let them develop a crust before turning.

What type of white wine should I use?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they can overpower the delicate scallop flavor.

Why are my scallops rubbery?

If your scallops are rubbery, they are over-cooked. They cook quickly! When done they will be slightly opaque in the center. Don't worry about them being under-cooked. They take just minutes to cook.

More Easy Seafood Recipes

Love seafood but are nervous about cooking it? Let me show you how easy and delicious it is with these recipes.

Did You Make This Recipe?

If you make scallops with white wine 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

seared scallops | AFoodCentricLife.com

Scallops with White Wine Sauce

Sally Cameron
Seared scallops are easy and versatile. Use a good non-stick pan that has a lid. For how to buy scallops or sauce ideas for serving, please read the post.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 213 kcal

Equipment

  • 8" - 10" Non-stick pan depending on how many you're cooking

Ingredients
  

  • 1 ¼ - 1 ½ pounds large sea scallops 3-4 scallops per person if really big ones
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon olive oil or avocado oil
  • ⅓ cup white wine, light broth or water
  • 2 tablespoons unsalted butter

Instructions
 

  • Pat scallops dry. Season top and bottom with salt, pepper, and granulated garlic. Add oil to a non-stick pan and heat over medium heat. When hot, place the scallops in a single layer in the pan. Allow scallops to cook until a golden brown crust forms, then turn carefully with tongs.
  • Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops another 1-2 minutes. Scallops will be slightly translucent in the center when done. Do not over cook them.
    Remove scallops to the plates or bowls and swirl the butter into the hot wine until melted, then pour over the scallops. Sprinkle with additional salt and pepper if desired.

Notes

  • No wine? Use low-sodium chicken broth or water plus a squeeze of lemon juice.
  • To make dairy free, swap butter with olive oil for a lighter option or ghee for extra richness, or use a non-dairy butter.
  • Add fresh finely chopped thyme, parsley, or chives for a bright, aromatic finish.
  • For a citrus twist, add lemon zest or orange zest for a flavor contrast.
  • For a creamy white wine sauce, stir in a splash of heavy cream or crème fraîche for a richer texture.

Nutrition

Calories: 213kcalCarbohydrates: 7gProtein: 24gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 63mgSodium: 925mgPotassium: 424mgFiber: 0.03gSugar: 0.2gVitamin A: 182IUCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Whole Berry Cranberry Sauce

by 4 Comments

Concerned about the sugar in traditional cranberry sauce, I created a healthier, refined-sugar-free whole berry cranberry sauce. With a fresh, tart-sweet flavor from whole cranberries and pomegranate seeds plus natural sweetness from an orange. Cranberry sauce is the perfect side for turkey, ham, or roast chicken. Time to skip the canned stuff and make your own cranberry sauce for your Thanksgiving dinner or Christmas dinner.

A glass bowl of deep red cranberry sauce topped with orange zest garnish.

For years I made my family traditional cranberry sauce recipe starting with a can of Ocean Spray canned cranberry sauce. When I read the label I was shocked at the amount of sugar. One 14 ounce can has 121 grams of sugar! That is equivalent to 30 little sugar cubes.

I had to create something healthier but still delicious for Thanksgiving and Christmas for those who want to reduce sugar or eat lower carb, so here is my homemade whole berry cranberry sauce recipe.

[feast_advanced_jump_to]

Why You'll Love Whole Berry Cranberry Sauce

  • Fresh fruit - Starts with fresh whole cranberries, pomegranate seeds, and a hint of orange.
  • Natural sweetening - No white sugar, high fructose corn syrup, or corn syrup.
  • Easy recipe - Make it in minutes, and make ahead.

Love pomegranates? Here are 20 things to do with pomegranate seeds, the ruby jewels of the produce world.

Ingredients You'll Need

Ingredients for whole berry cranberry sauce prepped in bowls ready to cook.
  • Cranberries: A bag of whole fresh cranberries (frozen works well too).
  • Pomegranate seeds: Either buy a pomegranate and seed it yourself (fresher), or buy the little containers of the seeds (faster). See my directions below for how to open a pomegranate.
  • Orange: A large fresh orange such as a navel or valencia, for both zest and juice.
  • Sweetener: I use a monk fruit/allulose blend to reduce sugar but you can use all or part granulated sugar if preferred. With monk fruit it is way less sugar than a traditional cranberry sauce recipe.
  • Spice: A little cinnamon adds nice flavor.

Please see the recipe card for measurements.

Whole berry cranberry salad is terrific with simple roast chicken breasts too.

Substitutions and Variations

  • As this whole berry cranberry sauce is not overly sweet, make it sweeter if preferred.
  • Substitute orange blossom honey or maple syrup for the monk fruit if desired.
  • Use other warm spices with the cinnamon such as nutmeg, allspice, or clove.
  • Use a whole cinnamon stick instead of ground cinnamon.
  • Sweeten with honey or zero-sugar honey. 

For that traditional cranberry sauce recipe I mentioned, try this no-cook cranberry sauce with canned cranberries.

How to Make Whole Berry Cranberry Sauce

A microplane zester with orange zest and a small bowl of juice.
Step 1: Zest the orange, then juice.
A stainless pan with orange juice and sugar melting.
Step 2: Add the juice and sweetener into a medium saucepan and melt, stirring until until smooth over medium low heat.
Whole berry cranberries cooking in a stainless pan.
Step 3: Add cranberries, bring to a boil and cover with a lid. Turn to low and cook for 5-7 minutes until thickened. Turn off heat.
Cooked cranberry sauce with a red spatula in a stainless steel pan.
Step 4: Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.

How to Peel a Pomegranate

Here's how to peel a pomegranate for whole berry cranberry sauce. It really is easy. Arils stay fresher much longer than the packaged ones. Here's how:

A whole bright red pomegranates with cuts sliced into the skin.
Step 1: Score the pomegranate skin with a sharp chefs knife at the points.
Whole red pomegranate with the top and bottom end cut off revealing the interior.
Step 2: Slice off the top and bottom.
A broken open pomegranate in a glass bowl of water for seeding.
Step 3: In a bowl of cold water, break open the pomegranate into sections with your hands.
Pomegranate seeds in a bowl of water with pieces of skin.
Step 4: Free the seeds (arils) with your fingers.
Pomegranate arils draining in a silver colander over a sink.
Step 5: Drain off the water and pick out any white pith (membrane).

Serving Suggestions and Storing

Whole berry cranberry sauce is terrific alongside roast Thanksgiving turkey, a holiday ham, or roast chicken. Anywhere where a a sweet-tart sauce would be complimentary. It's easily made ahead to save time, and one less thing to do on Thanksgiving Day. At serving time serve chilled or at room temperature. 

Leftover cranberry sauce keeps a week in the refrigerator in an airtight container. More uses for leftovers, make a dessert out of it served over vanilla ice cream, or use it for breakfast over oatmeal or overnight oats. 

Bonus Recipe: Cranberry Smoothie!

I discovered that leftover cranberry sauce makes a fantastic breakfast cranberry smoothie! That's how I just finished my leftovers. I added 2-3 tablespoons to almond milk, with protein powder, creatine and boom! A great and delicious way to start the day. And because I make the cranberry sauce with monk fruit, there's no added sugar/carbs you don't need.

Deep red whole berry cranberry sauce in a glass bowl.

Recipe FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries for whole berry cranberry sauce. Thaw them  or cook them longer. A standard 12-ounce bag is about 3 cups of cranberries.

What can I use instead of monk fruit?

If you are not a fan of monk fruit, substitute any mild honey or orange blossom honey, maple syrup, or a low-glycemic sweetener. Each will slightly alter the flavor so you may need to make some adjustments to meet your needs.

Can I make cranberry orange sauce ahead of time?

Make cranberry sauce up to a week ahead of time. The flavors actually get even better. But realize in making it that far ahead you also reduce the time it lasts as a leftover after the holiday dinner.

How do I make the sauce thicker or thinner?

To make cranberry sauce thicker, cook it down a little more. To make it thinner, add a little water or more orange juice until your preferred consistency is reached.

Is homemade cranberry sauce the same as cranberry relish?

While the terms may be used interchangeably, cranberry sauce and cranberry relish are technically different. Cranberry sauce is cooked while cranberry relish is raw, often broken down in a food processor.

More Holiday Recipes

Be sure to check out the Thanksgiving recipes index page or Christmas recipes page for more side dishes. If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

⭐️Did You Make This Recipe?

If you make whole berry cranberry sauce recipe, please comment and let me know how you liked it. If you loved it, please give it a 5 star rating. They really help other readers and I enjoy hearing from you.

📖 Recipe

Deep red whole berry cranberry sauce in a glass bowl.

Whole Berry Cranberry Sauce

Sally Cameron
A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. It takes just minutes to make and can be done 2-3 days ahead of time. Like a little zip? Add ginger, to your taste. It's good too. This sauce is not overly sweet; just a little tart.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course condiment, Side Dish
Cuisine American
Servings 6 servings
Calories 53 kcal

Equipment

Ingredients
  

  • 1 large orange zest and ½ cup juice
  • ¼ cup granulated monk fruit/allulose blend sugar or part sugar
  • 12 ounces fresh or frozen raw cranberries washed and picked over
  • ½ cup pomegranate seeds
  • 2 pinches ground cinnamon or others such as allspice, nutmeg, etc
  • 1 pinch sea salt

Instructions
 

  • Zest the orange, then juice. You should get about 1 ½ - 2 teaspoons of zest and ½ a cup of juice.
  • Place juice, monk fruit or sugar into a medium (3 quart) pan and melt the sugar until smooth over medium low heat, stirring. Add cranberries, bring to a boil and cover with a lid.
  • Turn to medium low and cook for 5-7 minutes. Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.

Notes

Sweetening:
If you don't like or have monk fruit, substitute with orange blossom honey or maple syrup.
The nutritional calculation is created with the monk fruit/allulose blend. If you use all or part sugar, it will change the sugar and carb count. 
Spices:
For cinnamon, you can also use cinnamon sticks (2-3). Simmer with the sticks in the pan and remove them before serving. 

Nutrition

Calories: 53kcalCarbohydrates: 20gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.03gSodium: 8mgPotassium: 135mgFiber: 4gSugar: 7gVitamin A: 104IUVitamin C: 26mgCalcium: 22mgIron: 0.2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Pan Seared Duck Breast

by

Looking for a special dinner that's surprisingly simple to make? Try pan seared duck breast-a restaurant-quality dish that comes together in minutes. If you've never cooked duck breast before, you're in for a treat! It has a rich yet mild flavor, a crispy golden skin, and a tender, juicy center. Once you try it, you may just find a new favorite.

Sliced seared Duck Breast on cutting board.

Duck breast may sound fancy, but it's surprisingly easy to cook at home. The key is rendering the fat slowly to achieve perfectly crispy skin while keeping the meat tender and juicy. Unlike chicken, duck breast is best served medium-rare to medium for the most flavorful, succulent results. With just a few simple steps, you can create a dish that feels gourmet but is effortless enough for a weeknight dinner.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Seared duck breast is simple to make.
  • Richly flavored.
  • Great for a special dinner.

Recipe Ingredients

  • Duck breast: Boneless duck breast.
  • Seasoning: Sea salt, ground black pepper.

Chef's note on buying duck breast: White Pekin is the most popular duck breed raised in the US and what I prefer. It is more mild than Muscovy, Moulard or Mallard, which can have a more wild taste. Buy what you prefer. The packaged bundles of duck breasts are small and easy to handle. There might be 2-4 pieces per package. For this post, I bought one package, almost 1 pound of duck breasts. It was perfect for the two of us, after trimming and cooking.

Recipe Instructions

To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. While the pan is heating, trim the duck.

How to Trim Duck breast.

Lay the duck breasts skin side down and trim off an excess fat that is over the edge of the flesh. When you flip the duck breasts over, they will look like the above photo, clean and neat.

Scoring duck breast so fat renders.

Next, using a thin, sharp knife, score the duck fat into a cross hatch pattern. Slice through the fat but not into the flesh. If your knife is sharp, let the knife do it's work. Draw the knife gently across the fat with almost no pressure. The knife will slice through the fat but not through the flesh.

Trimming duck breasts.

After trimming and scoring, season the fat side of the duck breast with sea salt and ground black pepper. Turn the heat down to medium and place the seasoned duck breast fat side down in the pan.

Let the duck sear for a few minutes, until the side is dark golden brown. Watch so they do not burn. Much fat will be rendered out, turning liquid in the pan.

Crispy Seared Duck Breast in cast iron skillet.

Turn breasts over and place pan in the over for 2-3 minutes to finish. Remove pan from the oven, lift breasts out of the fat and onto a cutting board. Allow them to stand for a few minutes, then slice across the breast. You can save the rendered fat to cook with, just strain and refrigerate.

Chef's tip: If you do cook with wine, you don't have to open a big bottle to make the sauce. Just buy the mini, airline-sized bottles. They are great for cooking. 

Serving Suggestions

Serve crispy seared duck breast alone or with a sauce of your choice. I serve it with an easy blackberry sauce made with fresh or frozen blackberries. Crush the berries and simmer with a little red wine or water and low sugar jam or honey to make a sauce and serve with the duck.

A splash of vinegar gives it a lift, use either a good regular balsamic or a blackberry or blueberry balsamic.

Seared duck breast is good served with a simple green vegetable like broccolini or asparagus, and some riced mashed potatoes. Add a tossed green salad for balance. If you need suggestions on keeping salads interesting, read this article on building better salads.

Slicing crispy seared duck breast.

📖 Recipe

Seared Duck Breast|AFoodCentricLife.com

Pan Seared Duck Breast

Sally Cameron
With a crispy golden skin, the mild, rich flavor of duck breast is wonderful for a special dinner or even a weeknight meal, and its so easy to make. Try it with the blackberry sauce (see post). For seasoning, I use my standard blend of sea salt, black pepper and granulated garlic, but sometimes I add Chinese Five Spice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Entree, Main Course
Cuisine American
Servings 4
Calories 279 kcal

Equipment

  • Cast iron skillet or other heavy pan

Ingredients
  

  • 2 pounds boneless duck breast I like Pekin, ask your butcher
  • ¼ teaspoon Salt pepper and granulated garlic
  • ¼ teaspoon ground black pepper

Instructions
 

Ready the oven and pan

  • Pre-heat your oven to 425°. Place a cast iron skillet or fry pan (I use a 10″ for the two of us) on the stove and heat it until very hot but not smoking.

Trim duck breast

  • Open the package of duck breasts and drain off any liquid. Place the breasts skin side down on a cutting board and trim of excess fat that goes beyond the edges of the meat.
    Turn the breasts over, fat side up. With a thin, sharp knife, score duck skin about every ½″ into a diamond pattern. Slice through the skin and fat, but not into the meat itself. See the photo in the post for visual help. Sprinkle with salt, pepper.

Sear duck breasts

  • When the pan is good and hot, turn it down to medium and place the breasts fat side down. The pan should sizzle when the duck hits the surface. Then you know it is hot.
  • Allow the duck skin to get crisp and dark golden brown. Watch so that it does not burn. When the color is achieved, turn the breasts over and pop the pan into the oven for 2-3 minutes.
    Remove pan from the oven, allow duck to stand for a few minutes to reabsorb its juices, then slice across the breast. Serve alone or with your choice of sauce.

Nutrition

Calories: 279kcalCarbohydrates: 0.1gProtein: 45gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 175mgSodium: 275mgPotassium: 610mgFiber: 0.03gVitamin A: 121IUVitamin C: 14mgCalcium: 7mgIron: 10mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

One Pan Italian Chicken Thighs

by 18 Comments

Made with budget-friendly chicken thighs and a few pantry staples, these rustic Italian chicken thighs are a hearty weeknight meal. Cooked in one pan on the stovetop, it's healthy comfort food that's easy to prepare and full of flavor. Serve over pasta, rice, or on its own with all the delicious juices and vegetables for a satisfying dinner. If you enjoy Chicken Cacciatore, you'll enjoy this recipe too.

A white pan full of braised chicken thighs in red sauce with herbs, mushrooms, rosemary sprigs.

This juicy Italian chicken thighs recipe will remind you of Chicken Cacciatore or Hunters Chicken (cacciatore means hunter in Italian). Chicken thighs are braised with vegetables, tomatoes, wine, and herbs. It is an easy weeknight meal, or make them ahead on the weekend and serve during the week as they re-heat well. A delicious meal with big flavors the whole family will enjoy.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • One-pot simplicity.
  • Tender chicken with rich flavors and delicious sauce.
  • Healthy comfort food.
  • Leftovers make a great lunch or freeze.

If your family loves Italian-inspired meals, try this reader favorite, Easy Chicken Parmesan.

Recipe Ingredients

Ingredients for Italian chicken thighs in prep bowls on a gray counter.
  • Oil: Extra Virgin olive oil is the best, great flavor and healthy.
  • Chicken: Bone-in, skin on chicken thighs. The dark meat is moist and delicious, as the bone adds flavor and moisture. Buy them the same size if possible. Options below.
  • Artichoke hearts: Canned or jarred are fine, my non-traditional swap for bell peppers.
  • Onion: Brown, yellow, white, or sweet onions.
  • Tomatoes: Canned diced tomatoes.
  • Mushrooms: Either white mushrooms or brown mushrooms, medium size.
  • Broth: Either homemade chicken broth or low sodium store chicken broth.
  • Wine: Use a little dry red wine or dry white wine to deglaze the pan (optional)
  • Garlic: Fresh garlic cloves add the most flavor, but a tube puree works too.
  • Herbs: I use a dried Italian seasoning blend including rosemary, oregano, and thyme. Finish with a little fresh parsley if desired. A few sprigs of fresh rosemary or fresh thyme are nice added in as the chicken finishes for extra flavor and color.
  • Red pepper flakes: For zesty Italian chicken thighs that have just a little kick.
  • Parmesan cheese: As a garnish over the top at serving, optional.

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

For another chicken thigh recipe, try these baked teriyaki chicken thighs.

Chef's tip: When you need a little wine to deglaze a pan, don't open a big bottle. Get the airline sized bottles at the market. They work great. I always have them in the pantry for such a purpose.

Substitutions and Variations

  • Chicken substitutions:
    • Use boneless skinless chicken thighs. Get 2 pounds for 4 people.
    • Substitute bone-in chicken breasts, cut them in half crosswise or use them whole, you'll need 4 pieces.
    • For boneless, skinless chicken breasts, get 2 pounds. You can cook them whole or cut them into large pieces.
  • Use individual Italian herbs such as dried oregano, basil, marjoram, thyme, or rosemary.
  • For all fresh herbs, use 2-3 times as much as dried herbs.
  • Add thinly sliced bell peppers (more veggies is always good), or swap them for the artichoke hearts.

Chef's Note: What is braising? Braising is a classic, two step method of cooking. Sear or brown on one side for good color, then simmer with a liquid, covered, for flavor and tenderness until done. Braising is a terrific technique to learn, and how these Italian chicken thighs are cooked.

How to Make Italian Chicken Thighs

Be sure to read the recipe card for detailed directions.

Trimming chicken thighs of extra far on a cutting board.
Step 1: Trim excess fat, then season with salt and black pepper.
Searing chicken thighs in a wide shallow pan, skin side down, in olive oil.
Step 2: Add oil oil to hot pan, sear chicken skin side down until golden.
Crispy golden chicken thighs in a white pan ready for next step.
Step 3: When skin is golden brown, remove from pan and reserve on a baking sheet. Remove all but a tablespoon of fat.
Adding onion, garlic, and artichoke hearts to the pan to make a sauce.
Step 4: Add onion and saute until soft, add garlic, artichoke hearts and cook another 2-3 minutes.
Deglazing the pan with wine and broth for a tasty sauce.
Step 5: Add the wine and deglaze the pan, scraping up the browned bits on the bottom. Add broth.
Adding tomatoes, mushrooms, and chicken back to the pan to finish cooking.
Step 6: Stir in the tomatoes, mushrooms, then nestle the chicken into the pan.
White pan with a glass lid on the stovetop cooking chicken thighs and vegetables.
Step 7: Place a tight fitting lid on top and when bubbling, turn the heat down to low and cook (braise) for 15-18 minutes until a instant-read thermometer reads the internal temperature of 165°F in the thickest part of the largest piece. 

To Thicken the Sauce

The sauce is very juicy. If you want to thicken it just a bit, add 2 teaspoons of cornstarch to a tablespoon of water to a small bowl and stir until smooth. Add a little of the hot pan sauce and stir, then stir into the pan. Its easier if you remove the chicken but I did it all in the pan and it worked. Just stir through. Cook for a minute then serve.

The Right Pan

Choose a pan wide enough that you can get all of the chicken thighs in a single layer and deep enough that you can add the rest of the ingredients without it bubbling over. You will also need a tight fitting lid. This Le Creuset 3 ½ quart casserole with glass lid is what is in the photos and it's a great buy.

Other options, a 3 ½ quart Le Creuset brasier or a 5 ½ quart Le Creuset Dutch oven works too, even if you need to brown the chicken thighs in batches. It's a basic kitchen workhorse. For a less pricey option, try this Lodge round casserole with lid.

For another braised chicken dish, try these braised chicken breasts with creamy cashew gravy.

Serving Suggestions

Serve Italian chicken thighs over pasta noodles, zucchini noodles, or rice. Add a tossed green salad with a homemade Italian dressing to balance things out. You can also serve Italian chicken thighs alone in a shallow bowl with just the juices and veggies.

For garnishes, a dusting of fresh grated Parmesan cheese over the top adds a salty rich flavor. Also nice is some fresh finely chopped flat leaf (Italian) parsley.

Leftover chicken makes a nice lunch the next day. Place chicken in an airtight container and top with the extra vegetables and sauce, Chicken keeps for 3 days or freezes for longer, up to 3 months for the best flavor and texture.

White shallow pan with browned chicken thighs and red sauce with herbs, mushrooms, and rosemary.

More Chicken Recipes

Chicken is such a versatile and healthy protein. Here are more chicken recipe to add to your repertoire. Your family will never get bored with the same old chicken dish.

⭐️Did You Make This Recipe?

If you make these Italian chicken thighs, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers.

Oroginally published 2-24-2015, totally updated 10-24.

📖 Recipe

A round pan of golden chicken thighs in red sauce with rosemary on the side.

Easy Italian Chicken Thighs

Sally Cameron
With chicken thighs and a few pantry items you can have this satisfying dish on the table in no time.  Serve over brown rice noodles, zucchini noodles or rice. As chicken thighs vary in size, you may have to eye it at the market and choose pieces over the weight. 
3.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 673 kcal

Equipment

Ingredients
  

  • 3 pounds bone-in, skin on chicken thighs buy similar sized pieces
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoons olive oil
  • ½ medium onion, chopped ¾ cup
  • 6 ounces artichoke hearts canned or jar quartered, drained
  • 3 cloves garlic finely chopped
  • 2 teaspoons dried herbs Italian blend, or oregano, basil, thyme.
  • 1 pinch red pepper flakes
  • ¾ cup chicken broth low sodium
  • ½ cup red wine or white wine optional, or use more broth
  • 1 15 ounce can diced tomatoes juice and all
  • 8 ounces medium mushrooms quartered

Optional garnishes

  • 2 teaspoons fresh chopped parsley or oregano optional
  • 2 tablespoons grated Parmesan optional, skip for dairy-free

Instructions
 

  • Trim excess fat and skin from chicken thighs. Season chicken with salt and pepper. Heat olive oil in a wide shallow pan over medium heat large enough to hold the chicken flat in a single layer over medium heat. Use a 5 ½ quart Dutch oven, 3 ½ quart brasier, or 4 quart saute pan.
    Add the chicken skin side down and cook until the skin has a golden crust, 5-7 minutes. Remove the chicken to a plate or rimmed baking pan.
  • Drain excess chicken fat but leave a tablespoon. Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes, then add the garlic and cook another 30 seconds. Turn the heat down if needed so the onion does not burn.
    Add the artichokes hearts, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes, scraping up the browned bits on the pan bottom.
  • Add the tomatoes with their juices to the pan and stir to mix them in. Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling.
    Place the lid on the pan, turn heat to low and cook until the chicken reaches an internal temperature of 165°, 15-18 minutes. Sprinkle with fresh herbs and Parmesan to serve.

Notes

Serving suggestion
Serve Italian chicken thighs over pasta noodles, zucchini noodles, or rice. Add a tossed green salad with a homemade Italian dressing to balance things out. You can also serve Italian chicken thighs alone in a shallow bowl with just the juices and veggies.
To thicken the sauce
Add 2 teaspoons of cornstarch to a tablespoon of water in a small bowl and stir until smooth. Add a little of the hot pan sauce and stir, then stir the thickening mixture back into the pan. Its easier if you remove the chicken but I've done it all in the pan and it worked. Just stir through. Cook for a minute to be sure the cornstarch is cooked, then serve.

Nutrition

Calories: 673kcalCarbohydrates: 10gProtein: 44gFat: 48gSaturated Fat: 12gTrans Fat: 1gCholesterol: 238mgSodium: 546mgPotassium: 815mgFiber: 2gSugar: 3gVitamin A: 238IUVitamin C: 4mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Homemade Almond Milk

by 39 Comments

Skip the store-bought brands and make your own homemade almond milk. Free from unwanted additives, this clean, wholesome, and nutritious plant-based milk is perfect for all your non-dairy needs. We love using it daily in protein smoothies for a healthy start to the day or a post-workout refuel. It's so simple-soak the almonds, blend in a high-speed blender, and enjoy. Homemade really is better.

Glass dairy bottle of creamy homemade almond milk with a glass of milk on the side.

I started making homemade almond milk when I read the ingredients labels of many store brands. It's so simple to make, so why not make your own? I stock raw almonds in my pantry, buying them in bulk, and we always have almond milk for our morning smoothies. Homemade beats the stuff in a box or carton, which can be processed with additives you don't want.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Homemade almond milk is super easy to make.
  • Never run out of almond milk.
  • Stock raw almonds in the pantry.
  • Buy almonds in bulk to save.
  • Strain or not, I usually don't.
  • Flavor and sweetening options.

For creative ideas on making healthy protein smoothies, read my Ultimate Guide to Making Healthy Smoothies.

Recipe Ingredients

  • Almonds: Be sure you buy plain raw almonds, not roasted, salted, or flavored. Buy in bulk at warehouse stores to save money.
  • Water: Pure, clean, filtered water is best, not tap water unless you have very good water (not where I live).

If you've heard the critics that growing almonds wastes water, read this article on growing almonds first. It will help you understand the true facts about almonds.

Chef's tip: With all alternative milks, buy unsweetened and unflavored and add what you want for quality and control.

Substitutions and Variations

  • Vanilla: If you love vanilla almond milk, add a little vanilla extract or ground vanilla bean to the almond milk. Optional.
  • Sweetened almond milk: If you want sweetened almond milk, use a natural sweetener such as brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup. Another good option is zero-sugar maple syrup or honey. Some people like to add soft pitted dates but they don't blend really easily due to their chewy texture.
  • Flavored almond milk: Try cocoa powder, add a little cinnamon, pumpkin spice blend, or Japanese matcha powder for variety. Adding maca powder gives it a sort of butterscotch-earthy flavor and studies say maca may have health benefits.

Chef's tip on flavored almond milk: While you can flavor almond milk many ways, my recommendation is to leave it plain and simple, and add the flavor to whatever you are making, such as a protein smoothie. It's easier to flavor and get the right flavor level and concentration.

Recipe Instructions

Raw soaked almonds in a blender ready to make almond milk on a dark walnut cutting board.

Step 1: Soak almonds overnight or for 8 hours in cold filtered water.

Step 2: Drain off soaking water, add fresh filtered water to the blender container, pur on high speed for about 1 minute. Allow the foamy top to subside or scoop it off for more accurate almond milk measuring. It's ready to use right away, strained or not.

To Strain or Not

Some recipes strain the almond milk through a nut milk bag for a smoother texture. I do not. Why toss all of those healthy little bits of almonds? Do what suits you best. We like the texture of un-strained almond milk. It's thick and rich. It will keep for 3-4 days in the refrigerator. Stir or whisk before using. If you let it sit too long and it smells sour, toss it.

The only time I strain my homemade almond milk is if I need a thin, fluid milk for using in a recipe.

Almond to Water Ratios

Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.

  • 9 ounces almonds to 6 cups water.
  • 7 ½ ounces almonds to 5 cups water.
  • 6 ounces almonds to 4 cups water (1 quart).
  • 4 ½ ounces water to 3 cups water.

For more plant-based milk options try my pumpkin seed milk, cashew milk, or quick homemade coconut milk.

Why Almonds?

Almonds are considered the most nutritious of nuts. From a nutrition standpoint, almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc. That, and they taste great.

Why Soak?

Almonds contain enzyme inhibitors that can interfere with digestion and nutrient absorption, so toss the soaking water and use fresh filtered water to puree your almonds into milk in a high-speed blender. Soaked almonds also puree into a smoother milk.

Bottle of homemade almond milk and glass of it with almonds scattered on a wooden tabletop.

Tips For Buying Raw Almonds

While a 2007 USDA law requires all almonds grown in the United States or Mexico to be sanitized or pasteurized, there are two methods used: steam pasteurization and Propylene gas (PPO). You want steam pasteurized.

Steam pasteurization is non-toxic and does not kill the nut. It's done with a short burst of steam that sanitizes the surface of the nut only. Steam pasteurized almonds will sprout, so they are still alive. Look for the words steam pasteurized somewhere on the package. If nothing is listed, call the producer and ask.

The other method using Propylene Oxide (PPO) gas is industry standard because it is cheaper. PPO gas is classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen. Not too appetizing or healthy for your family. Here are the almonds I buy off Amazon or at Costco. Plus I buy only organic.

Serving Suggestions

We use homemade almond milk daily in our protein smoothies for breakfast and for post-workout smoothies. Use it almost anywhere that calls for milk. Enjoy a cold glass with a cookie, use it in breakfast recipes such as overnight oats with chia seeds or Bircher muesli.

Recipe FAQs

Do I need to soak the almonds for almond milk?

Yes, soaking softens the almonds for easier blending and smoother milk. It also helps remove phytic acid for better digestion and nutrient absorption.

How much water should I use?

It depends on how creamy of an almond milk you want. For a quart of almond milk, soak 6 ounces of raw almonds to 4 cups water (1 quart).

Can I freeze almond milk?

You can freeze almond milk in ice cube trays or portioned silicone trays. I find that the texture changes a bit different, so prefer making it fresh since it's so easy, but if freezing is a necessity, then freeze it.

What can I do with the leftover almond pulp?

Skip the straining process and use your almond milk as is. This is what we do, Why toss the nutrition in the almonds? If you want to strain or need to for a specific recipe and have pulp, it can be used in energy balls or stirred into porridge. It's also great for composting.

More Homemade Plant Milk Recipes

If you love almond milk, try these other easy nut and seed milks as alternatives. They are delicious and different in their own right. For delicious and healthy smoothies, check out the protein smoothie recipe page.

Did You Make This Recipe?

If you make homemade almond milk, 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

A glass dairy bottle of homemade almond milk with raw almonds on a wooden table.

Homemade Almond Milk

Sally Cameron
Homemade almond milk is a great plant-based alternative to cow's milk. The recipe halves easily for individuals. This recipes takes 12-24 hours of soaking time and just a minute to make. If you like thick creamy almond milk, use it as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Soaking time 8 hours
Total Time 8 hours 5 minutes
Course Beverage
Cuisine American
Servings 4 Yield 1 quart
Calories 122 kcal

Equipment

Ingredients
  

  • 6 ounces raw almonds
  • Filtered water to cover the almonds for soaking
  • 4 cups fresh filtered water for pureeing

Options

  • A splash of vanilla or almond extract optional for flavoring

Instructions
 

  • Place almonds in container and cover with water. Cover and refrigerate for 8-24 hours. Strain off soaking water. Pour soaked almonds and fresh filtered water into a high-speed blender with a tight fitting lid and process for 60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.

Notes

Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.
  • 9 ounces almonds to 6 cups water.
  • 7 ½ ounces almonds to 5 cups water.
  • 6 ounces almonds to 4 cups water (1 quart).
  • 4 ½ ounces water to 3 cups water.
  •  
  •  
  •  
Flavoring options: Cacao powder, match powder, vanilla extract, almond extract.
Sweetening options: brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup, or soft pitted dates.
 

Nutrition

Serving: 8ouncesCalories: 122kcalCarbohydrates: 5gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 8mgPotassium: 150mgFiber: 3gSugar: 1gCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Ginger Flank Steak Stir Fry

by 12 Comments

Craving stir-fry? Skip the takeout and make this easy flank steak stir-fry at home! Marinated in a flavorful blend of ginger, balsamic, soy sauce, and garlic, this dish is a favorite with both my clients and family. Quick to cook and packed with bold flavors, it's perfect for a fast and delicious meal.

Glazed ginger flank steak stir fry on a plate with green sugar snap peas.

When you're in the mood for stir-fry, don't reach for takeout-this recipe is just as easy and even more flavorful! The secret is the ginger balsamic marinade, which infuses the steak with rich, savory depth. A quick sear locks in the flavor, and in just minutes, you have a restaurant-quality dish that pairs perfectly with rice, noodles, and fresh vegetables.

[feast_advanced_jump_to]

Why You'll like This Recipe

  • Flank steak is lean and healthy.
  • A quick dinner, great for busy weeknights.
  • Make it with regular soy sauce or gluten-free tamari.

For another flank steak recipe, try this Mexican flank steak and fire up your grill!

Recipe Ingredients

Flank Steak Marinade

  • Soy sauce: Use low-sodium soy sauce or gluten-free tamari (gluten-free soy sauce).
  • Sake: All you need is a dry, inexpensive sake. Find small bottles in the wine department of the grocery store.
  • Sweetener: Use honey, agave syrup, or zero-sugar honey.
  • Ginger: Either fresh finely grated ginger or ginger puree (tube or jar).
  • Vinegar: While balsamic is not Asian, it adds great flavor and depth.
  • Garlic: For a great punch, fres cloves are best.
  • Chives: Make a great garnish and add flavor.
  • Oil: Use avocado oil or a healthy neutral oil meant for higher heat.

Note: if you want extra marinade as a dipping sauce, double the recipe, because you will discard the used marinade.

Beef and Veggies

  • Flank steak: A lean choice for beef and steak lovers. See options below.
  • Vegetables: Choose you favorites, broccoli florets, red bell peppers, carrots, or sugar snap peas.

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

Chef's tip: Flank steak is not really a steak, but a single piece of muscle. Flank comes in one long, sort of oval shaped piece that is wider at one end and tapering at the other. It's easily identifiable by the long grain that runs the length of the muscle. When cooked, it's a little chewy and has great flavor. Marinating adds flavor and also tenderizes the meat.

Substitutions and Variations

For stir-fry, if you can't get flank steak, substitute:

  • Skirt Steak: The closest alternative with a similar texture and beefy flavor, just slightly more fibrous. Slice against the grain for tenderness.
  • Hanger Steak: Sometimes called the "butcher's cut," has rich flavor and good marbling while staying tender when thinly sliced.
  • Flat Iron Steak: More tender than flank but works well when sliced thin. It has great marbling, making it juicy in stir-fries.
  • Swap dry white wine or dry sherry for sake.
  • For no alcohol, use half water and half rice vinegar.
  • For no soy: swap coconut aminos, no-soy soy sauce, or no-soy tamari.

Recipe Instructions

  • Step 1: Mix the marinade.
  • Step 2: Thinly slice the flank steak across the grain with a sharp slicing knife.
A whole piece of flank steak on a cutting board with a knife for slicing.
  • Step 3: In a covered bowl or zip bag, add the marinade and flank steak strips for 1 hour on the counter or a few hours in the refrigerator.

Another cooking idea: Leave the flank steak in a whole piece and marinade overnight, drain and grill, then slice and serve with fresh clean marinade as sauce.

ginger flank steak | afoodcentriclife.com

Step 4: Drain marinade (and discard). Cook strips quickly in a hot pan. Use a wok or large saute pan, or cast iron skillet. Don't overcrowd the pan or the meat will steam versus sear. Don't overcook to maintain tenderness.

Flank steak stir fry in a hot saute pan with smoke rising.

Serving Suggestions

Finished cooked flank steak strips on a parchment covered tray.

Serve flank steak stir fry with rice or noodles and the veggies.

Flank steak is also delicious served with mushrooms. I like to use shitakes with this recipe. Slice and cook in the same pan as the flank steak to pick up the flavors. You may need a little oil (try coconut oil) in the pan to cook the mushrooms.

More Beef Recipes

For beef lovers, try some of these terrific recipes with flank steak, ground beef, and beef tenderloin.

Asian ginger flank steak piled on a plate.

📖 Recipe

Asian ginger flank steak

Cast Iron Flank Steak

Sally Cameron
Bring Asian-inspired flavors to your kitchen with this cast iron flank steak-no grill required! Serve with rice, noodles, and veggies of choice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Marinating time 8 hours
Total Time 9 hours 15 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 362 kcal

Equipment

  • Cast iron skillet

Ingredients
  

Flank Steak Marinade

  • ½ cup low sodium soy sauce or GF tamari soy-free tamari or coconut aminos
  • ½ cup dry sake
  • 3 tablespoons honey or agave syrup or zero-sugar honey
  • 2 tablespoons ginger puree jar or tube
  • ¼ cup balsamic vinegar
  • 3 large garlic cloves chopped fine
  • 1½ tablespoons finely chopped chives

Flank Steak

  • 1 ½ -2 pounds flank steak

Instructions
 

  • Make the marinade by combining all marinade ingredients.
  • Slice the flank steak across the grain into ½" (1 ½ cm) wide strips. If the steak is very wide, you can slice it in half lengthwise with the grain first, then cross grain into strips. Place steak in a bowl, mix with marinade, then cover with plastic and allow to stand 45-60 minutes at room temperature. You can also mix it in a zip bag, press out the air and marinate.
  • Heat a large non-stick sauté or fry pan over medium heat. Drain marinade from steak through a sieve and set aside. Lay steak strips flat in the hot pan; don't crowd them. Cook until one side is a browned and getting caramelized edges. Flip the pieces over and cook just briefly, then remove to a rimmed baking sheet or plate. Repeat with the other pieces until done.

Notes

Note - If you want extra sauce to drizzle over the steak, make more fresh marinade and cook it down until it's thickened in a small pan.
 

Nutrition

Calories: 362kcalCarbohydrates: 22gProtein: 39gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 102mgSodium: 1159mgPotassium: 714mgFiber: 1gSugar: 16gVitamin A: 49IUVitamin C: 2mgCalcium: 54mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Instant Pot Beef Stew Recipe

by 15 Comments

Classic comfort food at its best, this Instant Pot beef stew is packed with rich, savory flavor. Tender chunks of beef, hearty vegetables, and fragrant herbs come together in a deeply flavorful gravy. Thanks to pressure cooking, you get all the slow-simmered taste in a fraction of the time-faster than stovetop or slow cooker methods. Enjoy it fresh or freeze for an easy, comforting meal later.

A white bowl full of rich Instant Pot beef stew with vegetables.

Beef stew is one of those timeless meals that never goes out of style. It's warm, hearty, and deeply satisfying-perfect for chilly nights or when you're craving something cozy. The Instant Pot makes it even better by locking in flavor while cutting down on cook time. No need to simmer for hours-just set it, let the pressure work its magic, and enjoy a rich, homemade stew in no time.

[feast_advanced_jump_to]

Why You'll Love Instant Pot Beef Stew

What makes this Instant Pot beef stew recipe a flavor bomb? Tomatoes, tomato paste, worcestershire sauce, and optionally, Parmesan. They all add umami, that fabulous fifth taste.

  • The flavors are fantastic (so report my friends and family).
  • Homemade beef stew is a classic dish.
  • An Instant Pot or electric pressure cooker makes it faster than stove top.
  • Plenty of vegetables keep it healthy and a meal in a bowl.

Another "umami bomb" of flavor is these steakhouse mushrooms.

Ingredients You'll Need

Labeled ingredients for beef stew on marble counter.

Don't let the list of ingredients deter you; it's worth the prep work.

  • Beef: Buy boneless chuck roast, not pre-cut stew meat; it's easy to find.
  • Onion: A savory flavor base for a stew, use sweet, yellow, brown, or white onions.
  • Carrots: A sweet vegetable flavor addition and must-have for soups and stews.
  • Celery: Choose a head with large ribs or use an extra smaller ribs.
  • Potatoes: Gold potatoes work best and hold together; russet potatoes fall apart.
  • Cooking fat: Use both olive oil and unsalted butter, or all olive oil.
  • Herbs: Dried herbs work great as they rehydrate in the pressure cooker, use Italian seasoning.
  • Wine: Preferably a dry red wine or white wine. I use the mini airline size for cooking.
  • Tomato paste: Adds a savory richness and "umami" flavor.
  • Paprika: Adds a mild sweetness to dishes, adds color and flavor, either regular or smoked.
  • Beef broth: Use a good beef bone broth like this one. Skip canned or boxed if possible, and if that's the only option, read labels carefully. Check the freezer section for good options.
  • Diced tomatoes: Use canned tomatoes, regular or roasted.
  • Peas: Frozen peas are easy to add, thaw first. Petite peas are more tender.
  • Worcestershire sauce: Gives the beef stew a deep, satisfying flavor.
  • Bay leaf: Either dried or fresh, adds depth of flavor.
  • Cornstarch: To make a cornstarch slurry to thicken the sauce if desired.

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

Substitutions and Variations

  • If you don't have a dried Italian blend, use a combination of dried basil, oregano, thyme, and/or rosemary.
  • Substitute broth for the wine.
  • Try a dry sherry or a splash of cognac.
  • If you want to add green beans, chop them into small pieces and add with the potatoes.

For another hearty recipe with beef, try these slow cooker shredded beef sandwiches, with either regular or gluten-free buns.

Chef's Tip: Shortcut the process by doing your prep work ahead. Trim and cube the meat, chop the vegetables, etc. then refrigerate until 30-45 minutes before cooking your beef stew.

How to Make Instant Pot Beef Stew

Why use an electric pressure cooker? Because it produces a beautiful beef stew with rich, concentrated flavors done in a fraction of the time of stovetop or slow cooker beef stew recipes. I use an Instant Pot®, but you can make pressure cooker beef stew by using another brand of electric pressure cooker.

A boneless beef chuck roast ready for trimming.
Step 1: Trim excess fat from the chuck roast.
Boneless chuck roast cubed for stew.
Step 2: Cut your meat into large chunks, about 1 ½"".
Browning beef in an Instant Pot. with oil.
Step 3: Brown half of the beef on the saute setting in olive in a single layer, then repeat. Do it in two batches; don't crowd the meat for best browning. Remove browned meat and juices from the pot to a bowl and set aside.
Beef stew ingredients cooking in a pot.
Step 4: Cook onion, celery, and garlic on the saute mode until softened, then deglaze with a half cup of red wine or broth, scraping the bottom of the pot of any browned bits with a wooden spoon.
Adding more vegetables for the beef stew to the pot.
Step 5: Add carrots, celery, drained tomatoes, potatoes, herbs, paprika, broth, half of the tomato paste and browned beef.
Adding browned meat cubes to the pot for cooking stew.
Step 6: Secure the lid on, turn the top vent to the sealing position and set to pressure cooking high for 15 minutes. When done, wait 10 minutes then quick release remaining pressure.
Finished stew inside pressure cooker with meat, vegetables, and rich gravy.

Step 7: Carefully unlock and open the lid and stir in the the peas, the remaining tomato paste, and the worcestershire sauce. Close the pot back up and allow the remaining heat to warm the peas through for a few minutes. If using the slurry, add with the peas.

The Best Beef for Stew

Boneless chuck roast makes the most tender and flavorful beef stew, and it is the most traditional cut of beef for making stew. As is, it is tough cut, but pressure cooking or long cooking make it tender. There is quite a bit of trimming to do, so buy a little larger piece than you might think and trim out extra fat and tendons. Buy about a 2 ¼ pound - 2 ⅓ pound piece.

Don't buy pre-cut beef stew meat. It's the cheapest and toughest option with a mix of piece sizes and you don't know what you are really getting. Uneven sized pieces won't cook at the same rate and some bites could be more tough than tender. 

A mouthwatering pot of savory stew with carrots and potatoes.

Beef Stew Serving Suggestions

Instant Pot beef stew is a meal in itself. Garnish with grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve with crusty bread to soak up the fantastic juices (skip for low carb).

Beef stew keeps in the refrigerator for 3 days or freezes well for longer term in an airtight container, labeled and dated.

Recipe FAQs

Will pressure cooking stew meat make it tender?

Pressure cooking does tenderize the meat, but more importantly, choose the right cut of meat for beef stew. Skip "stew meat" as the pieces are usually different sizes and a mix of cuts. Do choose a boneless chuck roast. It's comes out tender with big beef flavor for Instant Pot beef stew. When you buy a piece, get a little more than you need to allow for trimming.

What is the beef stew setting on Instant Pot?

The beef stew setting on an Instant Pot is a pre-set for 35 minutes at high pressure. It's the same as manually choosing the pressure cooker high setting and setting your own time. I set my own time for beef stew as I my beef stew recipe cooks for just 15 minutes at high pressure with tender and delicious results. 35 minutes is not needed with the right cut of meat (go with boneless chuck roast). You can use the setting, just set a manual timer for 15 minutes.

Is it better to slow cook or pressure cook beef stew?

It depends on the time you have and the method you prefer. I prefer the speed and results (tender meat and great flavor) of pressure cooking for beef stew. A slow cooker is more hands off for a longer period of time.

More Delicious Dinner Recipes

While beef stew is a casual dish, if you love beef try my slow roasted beef tenderloin for special occasions.

⭐️Did You Make This Recipe?

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. If you had an issue with it, let me help you figure it out.

📖 Recipe

A hearty bowl of beef stew with carrots, tomatoes, potatoes, and herbs.

Instant Pot Beef Stew Recipe

Sally Cameron
Using an Instant Pot or electric pressure cooker reduces the time to get this satisfying stew on the dinner table. Lots of vegetables and herbs provide great flavor. Leftovers keep 3-4 days or freeze well.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 32 minutes
Cook Time 40 minutes
Total Time 1 hour 12 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 549 kcal

Equipment

Ingredients
  

  • 2 ¼ pounds boneless chuck roast (see notes below)
  • 1 cup chopped onion
  • 1 bunch carrots ¾ - 1 pound
  • 3 large celery ribs
  • ¾ pound gold potatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large garlic cloves chopped fine
  • 1 tablespoon dried Italian herb blend oregano, basil, thyme, rosemary
  • 2 bay leaves
  • ½ cup dry red or white wine optional, sub broth
  • 3 tablespoons tomato paste divided use
  • 2 teaspoons paprika
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • ½ cup low sodium beef bone broth
  • 1 15-ounce can diced tomatoes drained
  • ½ cup frozen peas
  • 2 tablespoons worcestershire sauce
  • 2 teaspoons cornstarch or arrowroot starch optional to thicken gravy

Optional Garnishes for Serving

  • 2 tablespoons fresh chopped parsley
  • ½ cup grated Parmesan cheese

Instructions
 

Prep Meat and Vegetables

  • Trim extra fat from the chuck roast, then cut it into 1 ½" pieces. Next, chop vegetables: peel and chop onion, peel and chop carrots into 1" pieces, chop celery into ½" pieces, peel and chop potatoes into 1" pieces.

Start Cooking

  • Set the Instant Pot to saute function to level "more"(press the saute button 3 times) for 30 minutes (so it stays hot and doesn't turn off). When the inner pot is hot add the olive oil. Add half the beef, browning on one side, then turning to brown the other. Don't crowd the pieces for best browning.
    Remove the pieces to a bowl and repeat with the remaining beef pieces. Add them to the bowl with any juices.
  • Add butter (or more olive oil) to the pot and when hot add the onions and cook until softened, then add garlic and dried herbs and cook another 30 seconds, stirring. Add wine and cook down for a minute. Add carrots, potatoes, celery, tomatoes, paprika, salt, pepper and bay leaves, broth and the browned beef. Lock lid into place, turn vent (float valve) to closed, and set the function to pressure cooking, high pressure, for 15 minutes.

When Timing is Complete

  • When pressure cooking is complete allow pressure to come down naturally for 10 minutes then release any additional pressure manually by turning the vent open. When all pressure is released and the gauge drops, open lid carefully and stir in tomatoes, peas, worcestershire, and the last of the tomato paste. Put lid back on and allow vegetables to heat through in the hot stew.
    Serve immediately or cool and refrigerate for enjoying later. Stew will keep in the refrigerator for 3-4 days and freezes well.

Optional: To Thicken the Sauce

  • Mix the cornstarch with 2 teaspoons of cold water and stir smooth. Stir into the pot with the peas, lock on the lid, and allow it to heat through for a few minutes.

Notes

After trimming the extra fat and tendons from the chuck roast you should have about 2 pounds of meat to cube. Cut the cubes into approximately 1 ½" pieces.
Cut the carrots into 1" pieces so they don't fall apart and disappear into the stew; same for the potatoes. Bigger chunks are better than little pieces.

Nutrition

Calories: 549kcalCarbohydrates: 38gProtein: 63gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 151mgSodium: 734mgPotassium: 2041mgFiber: 8gSugar: 11gVitamin A: 19810IUVitamin C: 37mgCalcium: 161mgIron: 7mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Chocolate Dipped Strawberries

by 9 Comments

A dessert that is actually good for you? That would be chocolate dipped strawberries: you can indulge and not feel guilty. Chocolate dipped strawberries are the perfect treat for Valentine's Day or any special occasion. Don't spend a fortune for fancy berries off the internet; make your own, save a bundle and have fun. The accolades are almost guaranteed.

Chocolate dipped strawberries on a white plate with sprinkle decorations.

Few can resist the classic flavor of chocolate dipped strawberries. They've disappeared quickly at every event I've ever catered. I once made 500 for a large event. It was so much fun! A site to behold, platter after platter of gorgeous chocolate dipped strawberries. A small plate for just you and your special date or dinner guests is just as impressive.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Easy and fun to make.
  • Make a few or make many.
  • Healthy dessert!
Freshly washed bright red whole strawberries on a baking sheet.

Recipe Ingredients

  • Strawberries: only fresh strawberries will do for dipping. Frozen does not work due to too much moisture when thawed.
  • Chocolate: use dark chocolate rated 70%-85% or dark chocolate chips.
  • Decorations: colored sugar or sprinkles are optional.

Please see the recipe card for measurements.

Substitutions and Variations

  • Use white melted white chocolate to decorate.
  • After dipping, roll in coconut or finely chopped nuts.

Recipe Instructions

Buying Strawberries

Choose organic strawberries if you can for the best flavor and reduced exposure to pesticides, and go for larger berries that have nice green leaves or stem. That stem or top becomes your handle when you dip the berries.

Washing Strawberries

The berries must be totally dry before dipping, because water and chocolate are enemies. If they are at all wet, the water will cause the chocolate to "seize" or become an unworkable, clumpy mess. Place the berries on a tray or plate lined with paper towels while you melt the chocolate and gather your decorations.

Choosing Chocolate

For health benefits, choose dark, bittersweet chocolate. Go for a 70% - 85% rating. That percentage is the amount of chocolate solids. The higher the percentage, the more bitter and the less sweet the chocolate is (and less sugar). My favorites include is Hu or Theo with other good options being Scharffen Berger, Valhrona (at Trader Joes), and Guittard.

It you want to decorate with white chocolate, I prefer Valrhona. It has the best creamy taste in white chocolate (which isn't really chocolate). You can order these brands off the internet or buy it at many grocers (like Whole Foods), some cooking stores, and sometimes Cost Plus World Market.

chocolate dipping strawberries

Melting Chocolate: Get Ready To Dip

There are two ways to melt chocolate: double boiler or microwave. I prefer the double boiler method because it's easier to control the viscosity of the chocolate. Either way, you want to melt chocolate slowly to minimize any graininess.

To set up a double boiler, place a large (4-5 quart or liter) saucepan over medium heat with a few inches of water. Bring to a strong simmer. Place a small to medium sized stainless steel bowl on top of the pan. It should fit just inside the pan, and the bottom of the pan should not touch the water. Turn the heat down to low.

Place chocolate in the bowl and melt slowly. Once the chocolate is almost smooth, turn off the heat and stir. It will become smooth. I find that the chocolate dips and clings the best when it is not too fluid. You will feel the right temperature.

A single perfect chocolate dipped strawberry over a bowl of melted chocolate.

Carefully holding the strawberry by the stem, dip the berry into the melted chocolate, rolling it around to coat evenly. Leave a little berry showing at the top. Allow excess chocolate to drip off, then turn the berry upside down for a few moments.

Place the chocolate dipped berry on a parchment or wax paper covered flat plate, platter, or rimmed baking sheet lined with parchment.

Decorating Your Strawberries - Optional

If you are going to decorate the berries, allow the chocolate to set for a minute, then sprinkle with decorations. Sprinkling works better than rolling as it's easier to control the coverage. Sometimes you get too much when you roll them in the decorations. Do what works best for you.

To decorate with white chocolate patterns, melt the white chocolate in a double boiler. When fluid, drizzle the white chocolate with a fork and drag a toothpick through the white chocolate in the opposite direction. You can also use a small piping bag to create an kind of pattern you want.

Allow the berries to dry and set up completely. You can place them in the refrigerator for about 30 minutes. They will be the best if enjoyed the day they are made, or at the latest, the next day.

Chocolate dipped strawberries decorated with fancy sugars on a baking tray hardening to serve.

Recipe Tips

  • How to fix seized chocolate, and tips for working with chocolate.
  • If you can't find good chocolate locally, try Chocosphere, an internet resource that is chocolate heaven! If you order chocolate in bulk, check out their website.
  • If you can't eat chocolate, try this Not-ella carob spread. It's delicious and a treat for people who can't eat chocolate.

More Chocolate Recipes

⭐️Did you Make This Recipe?

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

📖 Recipe

Chocolate Dipped Strawberries|AFoodCentricLife.com

How to Make Chocolate Dipped Strawberries

Sally Cameron
A dessert that is actually good for you: dark chocolate dipped strawberries. They are easy and fun to make for any special occasion treat. Choose large, organic strawberries for the best flavor and a good quality, dark or bittersweet 70% chocolate. These are best enjoyed the same day, but you can make them the night ahead and refrigerate. If you are following The Daniel Plan, skip the fancy sugars.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 236 kcal

Ingredients
  

  • 12 large fresh strawberries preferably organic
  • 8 ounces dark bittersweet chocolate 70%-85%, chopped coarse

Garnish Options

  • Assorted decorative sprinkles
  • 3 ounces good quality white chocolate for decorating

Instructions
 

  • Wash strawberries and allow them to dry totally and completely on a paper towel lined plate or tray. Ready another plate or tray with wax paper or parchment to hold the dipped berries.
  • Set up a double boiler. Fill a 4-5 quart saucepan with a few inches of water. Bring to a strong simmer. Place the dark chocolate in a small to medium stainless steel bowl that will fit just inside of the pan. Place bowl on top of the pan and turn heat down to low. Melt chocolate slowly, stirring occasionally until smooth. Alternatively, use the microwave at low power levels and for short amounts of time until melted.
  • Carefully holding a berry my the stem, dip and roll the berry in the melted chocolate. Allow excess to drip off, then turn the berry upside down for a few seconds to set. Place the berry on the clean lined tray. When the berry has set for a minute, sprinkle with decorative sugar if desired. To decorate with white chocolate, melt the white chocolate and use a fork to drizzle lines on the berries, then drag a toothpick across the lines to create a pattern.

Notes

Note - for clean white lines, allow the chocolate to set up completely, then drizzle with the white chocolate.

Nutrition

Serving: 2berriesCalories: 236kcalCarbohydrates: 24gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 2mgSodium: 4mgPotassium: 297mgFiber: 4gSugar: 17gVitamin A: 19IUVitamin C: 32mgCalcium: 32mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Air Fryer Red Potatoes (or oven roasted)

by 11 Comments

Crispy on the outside, tender on the inside, air fryer red potatoes with garlic and fresh herbs are irresistible comfort food. Make them in about 15 minutes. They are sure to become a go-to dinner side dish for weekdays and holidays. No airy fryer? No problem. I've included oven directions as well. Simple dishes are a great way to feed your family.

A white bowl of golden, browned air fryer red potatoes with rosemary.

I've made these crispy potatoes a hundred times if I've made them once because it's such a tasty easy recipe. While they don't take long in the oven, they are even faster in an air fryer and destined to become a regular part of your side dish recipes collection.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Crispy air fryer potatoes are so easy!
  • Make them in about 15 minutes or a few minutes more for extra crispy.
  • Versatile side dish with roasted and grilled meats or as a breakfast side dish with eggs.

Love potatoes? Try this buttery baby dutch yellow potatoes recipe too.

Recipe Ingredients

What kind of potatoes are the best potatoes for air frying? All kinds of potatoes work in this terrific little device but for this recipe I'm using red baby potatoes.

Baby red potatoes in a glass bowls baby red potatoes, fresh rosemary, seasonings, and olive oil.
  • Red potatoes: I prefer small red skinned potatoes called baby red potatoes. They are about the size of a golfball. They're about 1 ¼ ounces each and 1 ½" in diameter. Larger red potatoes work as long as you cut them in smaller pieces. 
  • Oil: Extra virgin olive oil for it's wonderful taste and healthy profile. Avocado oil works too.
  • Herbs: Fresh rosemary is my first choice, but fresh thyme works too, and the combination is nice.
  • Seasonings: Sea salt, ground black pepper, onion powder, and granulated garlic or garlic powder. Here is one time fresh garlic is not the best choice as it tends to burn in the air fryer.

Please see the recipe card for measurements. 

Substitutions and Variations

Try these ideas to change up air fryer red potatoes:

  • For more color toss with a little chopped fresh  parsley before serving. 
  • Toss with finely grated parmesan cheese before serving.
  • Skip the herbs and garlic and use my Ultimate Dry Rub recipe for more of a barbecue-style or southwestern flavor.
  • No fresh herbs? Try a dried Italian seasoning blend.  

Chef's tip for bigger flavor: Toss the hot potatoes with a teaspoon of a flavored olive oil such as rosemary, basil, or lemon olive oil. This family owned business in California produce my favorite flavored olive oils (no affiliate links, just love their oils!).

Air Fryer Red Potato Instructions

Start by scrubbing your potatoes clean and drying them well. Wet potatoes do not air fry well. For red potatoes there is no need to soak to reduce starch. Set up your air fryer for 400°F and timer for 12 minutes. Give the rack a quick spray of oil such as avocado oil.

Note: Different air fryers may have slightly different timing so on your first batch, watch your potatoes and test them at the end. 

Glass bowl with halved baby red potatoes with olive oil and herbs.
Step 1: Cut potatoes in half, or with larger potatoes in quarters or eighths. Toss potatoes with oil, herbs, and seasonings.
Baby red potatoes in an air fryer basket ready for cookng.
Step 2: When air fryer is pre-heated, arrange red potatoes cut side down in the air fryer basket in a single layer, Begin air frying. At half way, shake the basket or stir potatoes quickly with a wooden spoon. 
Crispy golden brown red potatoes in a black air fryer basket.
Step 3: At the end of the air fry cycle, remove a potato and test. Red potatoes should be tender when pierced with a paring knife. How crisp and brown you want them is up to you. In multiple tests in my air fryer brand, 12 minutes was good timing.

Step 4: Finish the potatoes. When the air fryer cycle is complete, potatoes are ready to serve. If you don't need them immediately, turn off the air fryer and allow them to hold warm for a few minutes. Potatoes will continue to crisp and brown a bit.

Chef's tip for air fryers: When you have to open the air fryer to stir or turn ingredients, do it as quickly as possible as every moment the air fryer is open you're losing heat. Same for larger, standard ovens, except with ovens you have a door to close to preserve the heat and temperature.

Roasted Red Potatoes in an Oven

Raw red potatoes with olive oil and rosemary in oven for roasting.

No air fryer? No problem. Make oven roasted red potatoes instead. This is how I originally made them until I got my air fryer. Follow the same directions as if prepping potatoes for the air fryer.

Place potatoes cut side down on a rimmed baking sheet and roast at 400°F for approximately 25-30 minutes or until they are crusty, crisp and golden on the outside and tender on the inside when pierced with the tip of a paring knife.

Crisp brown roasted red potatoes on a baking tray with bits of rosemary.

Chef's tip on doubling the recipe for a crowd: How many red potatoes you can air fry at once depends on the size and  capacity of your air fryer. My 6-quart air fryer holds 1 to 1 ½ pounds at once. The good thing is as red potatoes air fry so quickly it's easy to do multiple batches back to back in a short amount of time. Keep batches hot in a warm (200°F) oven or warming drawer.

Serving Suggestions

Air fryer red potatoes are a perfect side dish with roast chicken breasts, grilled lemon chicken breasts, sour cream pork chops, or roast classic roast beef tenderloin. 

They are also terrific served for a hearty breakfast or brunch with scrambled eggs or omelets. Another nice addition is a seasonal fresh fruit salad to round out the menu. 

Leftover air fryer red potatoes keep up to 4 days in the refrigerator in an airtight container. Be sure to label and date.

Looking for more air fryer recipes? I'm working on a bunch of new recipes for an air fryer dedicated category so please stay tuned! Please subscribe in the box above to get them in your inbox along with a free welcome-book recipe series.

Air Fryer Red Potato FAQs

Are red potatoes good for you?

Red potatoes can be part of a healthy, nutritious diet. They contain an impressive amount of vitamins and minerals with vitamin C, more potassium than a banana, and fiber when you keep the skin on. And since you eat red potatoes with the skin on, the answer is yes!

Why should you shake the basket when air frying?

Depending on what food you are air frying, it's a good idea to shake the basket half way through or turn (flip) the food for even roasting or air frying. It helps food brown and cook more evenly. But do so quickly as the longer you have the air fryer open, the more heat you are losing. If you lose a lot of heat, you may need to add a couple of minutes to the cooking time.

What is the best way to cut red potatoes for air frying?

It depends on the size of the potatoes. For baby red potatoes that are approximately the size of a golf ball, simply cutting them in half is perfect. For medium red potatoes, try quartering them. For larger red potatoes, you may need to cut them in eighths. The goal is red potato pieces that are about the same size for even air frying or roasting.

More Potato Recipes!

Whether red potatoes, yukon gold potatoes, russet potatoes, or sweet potatoes, there are many delicious ways of preparing them. Try this herbed potato salad with Mediterranean flavors, a summer favorite.

⭐️Did You Make This?

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

This recipe was originally posted as Roasted Red Potatoes with Rosemary on 7/31/2012, now updated for the air fryer.

📖 Recipe

White bowl of golden browned air fryer red potatoes with rosemary.

Air Fryer Red Potatoes

Sally Cameron
An easy side dish all year long, air fryer red potatoes with rosemary are easy and always satisfying. This recipe scales up and down easily, whether for two or for a crowd. Don't worry about leftovers, if there are any. They heat up nice the next day for dinner, tossed cold into salad or with eggs for breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 to 6 servings
Calories 112 kcal

Equipment

Ingredients
  

  • 1 pounds baby red potatoes, scrubbed clean or small to medium size red potatoes
  • 1 tablespoon olive oil divided use
  • 1 tablespoon finely chopped fresh rosemary or fresh chopped thyme leaves
  • ¼ teaspoon sea salt
  • ¼ teaspoon  ground black pepper
  • ¼ teaspoon granulated garlic powder
  • ¼ teaspoon onion powder

Instructions
 

  • Pre-heat the air fryer to 400°F and set to 12 minutes. Give the rack a small spray of non-stick such as avocado oil.
  • Halve the baby red potatoes. For medium red potatoes, quarter them. In a medium bowl, toss potatoes with the olive oil, herbs, salt, pepper, and garlic until well coated. Add the potatoes cut side down and air fry set. At the 6 minute mark, shake the basket well or stir potatoes with a wooden spoon. Complete the air fryer cycle.
  • At the end of the cycle, remove one potato and test. They should be lightly crisped and browned, and tender when pierced with the tip of a paring knife. if you want them crisper and more browned, add 2-3 minutes to the air fryer cycle. When done, serve hot or warm.
    For extra flavor, toss the hot potatoes in the same bowl you started with that had the oil and herbs in it, and add the extra 1 teaspoon of olive oil for more flavor. For more color, add some fresh chopped parsley. A little finely grated parmesan cheese is good too if you enjoy it.

Notes

Oven Roasted Red Potatoes:

Prep potatoes the same as for the air fryer instructions. Place potatoes on a metal rimmed baking sheet cut side down and roast until the skin is crisp and golden and the inside is tender when pierced with the tip of a sharp paring knife or skewer, about 25-35 minutes. Check them towards the end. Timing will depend on your ovens and whether you use convection or the standard setting.
When potatoes are done, you may need a metal spatula to remove them from the baking sheet to serve.

To Make Ahead and Re-Heat

Air fryer red potatoes can be made ahead and heated on a metal baking sheet at 350 degrees until hot, or back into the air fryer on the bake setting at 350°F until heat through. 

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 166mgPotassium: 522mgFiber: 2gSugar: 1gVitamin A: 24IUVitamin C: 10mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Cheesy Polenta (With Poached Eggs)

by 2 Comments

For a hearty and comforting meal, try cheesy polenta topped with poached eggs. Rich and creamy, the polenta is finished with sweet butter and savory Parmesan cheese, while the poached eggs add a satisfying boost of protein. This dish is both nourishing and delicious-perfect for breakfast, brunch, or even dinner. Make the polenta ahead of time and reheat it for a quick, cozy, and flavorful meal anytime.

Poached Eggs with Pumpkin Polenta in a blue bowl..

Polenta, the Italian counterpart to Southern grits (though made from a different type of corn), is creamy and satisfying. After trips to San Francisco and Austin, and both a breakfast and lunch of polenta and grits, we were hooked on this creamy, traditional bowl of goodness. That's when I started making cheesy polenta at home. This savory porridge is a great breakfast-for-dinner option too. The variation addition of canned pumpkin is delicious!

[feast_advanced_jump_to]

Why You'll Love Cheesy Polenta

  • Easy to make comfort food.
  • Versatile: enjoy for breakfast, brunch, lunch or dinner.
  • Use different cheeses.
  • Use the pumpkin (nice in fall) or skip.
  • It's naturally gluten-free.

Ingredients You'll Need

Polenta

  • Onion: Gives the polenta a nice savory flavor, yellow, brown, white, or sweet.
  • Garlic: For more flavor, but optional.
  • Broth: Chicken broth, vegetables broth (or water).
  • Polenta: Polenta or coarse cornmeal. I use yellow polenta. Use stone ground organic cornmeal. I generally buy this but there are other brands. Just be sure it is organic and coarse ground.
  • Cheese: Try grated parmesan cheese or cheddar cheese.
  • Butter: Unsalted butter to give it some fat, flavor, and sweetness.

Poached Eggs

  • Eggs: Large, fresh eggs.

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

Substitutions and Variations

  • For creamier polenta, use half milk and half broth.
  • Add canned pumpkin puree for flavor, nutrition, creaminess (optional).
  • Vary the cheeses trying gruyere, sharp cheddar, Monterey Jack, or Jalapeno Jack, fontina, cream cheese, smoked gouda, or goat cheese.
  • For more savory flavor, add a little dried sage or rosemary (optional).
  • To make it a little more special and increase the protein, top the polenta with ribbons of Prosciutto or ham, then add the eggs.
  • Skip the poached eggs and use links of cooked chicken sausage.
Coarse cornmeal spilled onto a gray cutting board.

Recipe Instructions

Chop the onion and garlic and cook over medium low heat until soft, pour in the broth and boil, then slowly add the cornmeal whisking so it does not clump. Cook approximately 20 minutes stirring occasionally on low heat, covered. You will know when it is done when it tastes creamy with a little bite to it.

If it gets a little dry, add hot water or more milk or broth and stir until creamy. When it's done, stir in the butter and cheese. Keep it warm while you poach the eggs(if making).

Creamy cooked polenta in a pot.

Ways to Poach Eggs

I've tried 4-5 methods to poach eggs, some with more success than others. Some look pretty and some look pretty ragged with egg white threads or tendrils everywhere. Just not clean enough for me, so here is what I do.

Standard Method

I've tried the standard method of bring water to a simmer, add a little white vinegar, swirl the water and gently plop a cracked whole into the vortex of the water. While you can certainly do this, I usually end up with the shaggy egg whites floating everywhere.

One improvement - I've had better results if I first crack the egg into a fine, small strainer and allow the watery white to drain off, then add the egg to the simmering water.

I've tried the poaching bags that look like coffee filters with ok results, but not great.

A wire basket of brown eggs.

Poaching Pan

The easiest way to get perfect results is using a small pan that comes with a non-stick insert. The insert has four to six little round cups plus a lid to cover the pan. This is the method I keep going back to. I've got the timing down to 3 ½-4 minutes for softly runny yolks with nicely set white and there is no mess with floating egg white tendrils. You get perfectly round poached eggs.

Be sure to spray the non-stick insert with non-stick spray. I know that sounds redundant, but if you don't, the eggs could still stick. It's like insurance. The pan is very inexpensive and available at cooking stores and online.

A single bowl of polenta with poached eggs on top.

Serving and Storage

Divide the polenta between warmed bowls and top with poached eggs or our other favorite, sliced and brown chicken sausage. Sprinkle with fresh chopped herbs and an extra sprinkle of Parmesan cheese.

Cheesy polenta will last 3 to 5 days in the refrigerator if stored properly in an airtight container. Leftovers are good as they save you time for another quick meal.

Freezing

Cheesy polenta freezes well. I freeze it in portioned containers of 2 servings each for up to 3 months. Label and date. To reheat frozen polenta (for creamy polenta):

  • Thaw Overnight: Let it thaw in the fridge overnight.
  • Reheat on Stovetop: Heat gently in a pot, adding a splash of water, milk, or broth to restore the creamy consistency.
  • Stir in Butter or Cheese: Finish with extra butter or cheese for a fresh taste.

Recipe FAQs

What can I serve with cheesy polenta?

Polenta is a versatile base for roasted vegetables, grilled meats, sautéed mushrooms, or poached eggs. I also like to quickly brown sliced cooked chicken sausage and pile it on the polenta.

Can I make polenta without dairy?

To make polenta vegan or dairy-free, make it with vegetable broth or water (broth adds more flavor), and use non-dairy butter and plant-based cheese.

What type of cheese works best for polenta?

A good melting cheese works perfect for polenta. Parmesan, asiago, pecorino, gruyere, goat cheese, cheddar cheese, jack cheese or even jalapeño jack for a little kick.

More Cheesy Goodness Recipes

What doesn't cheese make better? Try a few of these recipes with cheese to jazz up your meal time pleasure.

Did You Make This Recipe?

If you make cheesy polenta, 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

Cheesy Polenta with Poached Eggs

Sally Cameron
Creamy pumpkin parmesan polenta topped with poached eggs makes a great fall breakfast. It's good as breakfast-for-dinner too. Leftovers keep well for 3-4 days in the refrigerator and it re-heats beautifully. For options on poaching eggs, please see post. I use a poaching pan with non-stick insert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 276 kcal

Equipment

  • A heavy pot like a Dutch oven with a lid 3 ½ quart size

Ingredients
  

Cheesy Polenta

  • 1 tablespoon olive oil
  • ¾ cup finely chopped onion
  • 3 cloves garlic finely chopped
  • 2 cups broth chicken or vegetable
  • 2 cups milk
  • 1 cup polenta or coarse cornmeal
  • ½ cup grated parmesan cheese see cheese options below
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper or white pepper
  • 3 tablespoons unsalted butter

Poached Eggs

  • 6 large eggs

Garnishes and Options

  • 1 cup canned pumpkin puree optional
  • 2 teaspoons chopped fresh parsley or chives as garnish optional
  • ½ teaspoon dried sage or rosemary mixed in with the broth
  • 4 tablespoons toasted pumpkin seeds Recipe on this site

Instructions
 

Make Polenta (grits)

  • Add oil to a medium pot. When oil is warm, add onion and cook until it is soft and translucent, about 3 minutes. Add garlic and cook 1 minute.
  • Add broth to pot and bring to a boil. Add cornmeal and stir well or whisk so it does not clump. Turn heat to low and cover. Cook polenta approximately 20 minutes, stirring several times so it does not stick on the bottom of the pan. If it looks or feels a little dry, add ¼ cup of water and stir until creamier.
    When polenta is near done, taste to feel the texture. It should be creamy with a little bite from the coarse-ness of the grain. Adjust with any additional milk, water, or broth. When done, stir in the butter and parmesan cheese.

Poach eggs

  • When polenta is done, fill poaching pan half way with water and add non-stick insert. Spray egg inserts with non-stick. Place lid on pan and bring to a strong simmer.  Crack an egg into each cup. Place lid back on pan and poach eggs. Medium poached eggs with softy runny yolks will take approximately 3 ½ minutes once covered.

Serve

  • Ladle ¾ cup of polenta into shallow bowls and top with poached eggs. Sprinkle with chopped chives or parsley if desired.

Notes

Cheese options
Instead of the parmesan, use grated sharp cheddar cheese, crumbled goat cheese, jalapeno jack, asiago, pecorino, gruyere, sharp cheddar, Monterey Jack, Jalapeno Jack, fontina, cream cheese, smoked gouda. Most good melting cheeses works. 
Pumpkin option
If using the pumpkin option, add ½ cup of canned pumpkin at the end with the cheese and heat through. 
Reheating cheesy polenta
As polenta holds in the refrigerator it becomes stiff. To reheat, add to a pot and stir or whisk in milk or water until the creaminess desired is achieved. 
Nutrition note
The nutrition calculation does not include the eggs. Two large eggs provide 10 grams of fat and 12 grams of protein, and 187 grams of cholesterol.

Nutrition

Calories: 276kcalCarbohydrates: 29gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 32mgSodium: 299mgPotassium: 279mgFiber: 1gSugar: 5gVitamin A: 436IUVitamin C: 2mgCalcium: 187mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Homemade Canned Cranberry Salad

by 13 Comments

It wouldn't be Thanksgiving dinner without this cranberry salad. With a combination of fresh and canned fruit (or all canned), canned cranberry salad is a classic recipe for your Thanksgiving table. Serve it with a roast turkey or ham, roast chicken, or a savory pork roast. It's a taste of home for the holiday season. Whipped cream optional. It's super simple to make without jello.

A cranberry, orange, pineapple and walnut salad in a white bowl with a silver spoon.

Mom called it cranberry salad, Aunt Rose call it a cranberry relish, I call it cranberry sauce. Whatever you call it, it's our family traditional easy cranberry salad. It's a sweet counterpoint to the savory meats for your fabulous holiday meal.

Another fruit salad option is this colorful fresh fruit salad. Vary what you use with the season. This is great with a holiday breakfast.

[feast_advanced_jump_to]

Why You'll Like This Recipe

  • Easy festive recipe, no cooking required.
  • Make it ahead for one less thing to do on the holiday.
  • Just 4 simple ingredients, whipped cream optional.
  • No cream cheese or jello powder.
  • Perfect alongside your Thanksgiving turkey or for Christmas dinner.

For a fresh cranberry sauce recipe, try this orange cranberry relish with fresh cranberries and pomegranate seeds. It's another delicious side dish.

Recipe Ingredients

Ingredients for cranberry salad with pineapple and oranges.

Canned cranberry salad

  • Canned cranberries: Use canned whole berry cranberry sauce, not the cranberry jelly.
  • Pineapple: Buy canned crushed pineapple in water or juice, not heavy syrup.
  • Oranges: Use fresh oranges or blood oranges and save the orange zest for garnish.
  • Nuts: Buy chopped walnut pieces or get them whole and chop them.

Optional whipped cream garnish

  • Heavy cream: For a whipped cream topping to the cranberry salad buy heavy whipping cream. For me it's optional, but not for my mom!
  • Vanilla extract: Add a little good vanilla and a little sweetener to the heavy cream before whipping.

Please see the recipe card for quantities and measurements.

For another delicious fall salad, try this honeycrisp apple salad with my favorite apples.

Chef's Tip: When buying canned cranberries, be sure to read the labels. Unfortunately Ocean Spray whole berry cranberries contains both high fructose corn syrup and corn syrup. Really disappointing. Look for an organic brand at the grocery store without the bad stuff, much better!

Substitutions or Variations

  • Substitute fresh pineapple for canned crushed and cut it into small pieces.
  • Use canned mandarin oranges instead of fresh oranges.
  • Swap the walnuts for pecans or eliminate them for nut allergies.
  • Add a little bit of ground cinnamon or ginger for a nice twist.

If you like nuts, try these maple glazed pecans, and for a cocktail nibble, make a batch of these spicy roasted cashews.

Recipe Instructions

The best part about this whole cranberry sauce is that there is no cooking involved.

Cutting orange segments from oranges with a paring knife.
Step 1: With a paring knife, cut individual segments from oranges.
Fruit for a cranberry salad draining in a colander.
Step 2: Add all of the fruit to a sieve or colander over a large bowl and briefly drain excess juices.
Fruit for a cranberry salad combined with chopped walnuts in a glass bowl.
Step 3: After draining, add everything to a bowl with chopped nuts and mix gently.
Cranberry salad toped with whipped cream and orange zest.
Step 4: At serving, top with lightly sweetened whipped cream with a little vanilla extract (optional).

Chefs Tool Tips: For straining and draining needs, a tool called a drum sieve is really handy. They come in nesting sets and have no handles so they take up little storage room and fit inside or over bowls. For easy sectioning of fruits such as oranges and grapefruit, get an inexpensive grapefruit knife.

Serving Suggestions

Serve canned cranberry salad chilled or closer to room temperature. The jewel-like colors are beautiful on the table. Got Thanksgiving leftovers? I hope so! There are lots of ways to enjoy leftover cranberry salad:

  • Serve it alongside a leftover turkey sandwich or a ham sandwich.
  • it's good alongside egg dishes.
  • Top plain Greek yogurt for special breakfast.
  • Put a little on overnight chia oats or warm oatmeal.
  • Serve it with breakfast with these golden crispy light gluten-free waffles, pancakes, or these easy, festive gluten-free dutch baby pancakes.

Leftover cranberry sauce holds 3-4 days in the refrigerator in an airtight container.

Save the Juices

Save the juice that drains from the fruit. It tastes wonderful mixed with a little ginger ale, sparkling mineral water, or club soda for the kids. Try it mixed with Champagne or sparkling white wine for a sort of Thanksgiving Kir Royale.

Recipe FAQs

How do I prevent cranberry salad from becoming too watery?

The key to a non-watery cranberry salad is to drain it in a colander or fine strainer over a bowl. Save the juices if desired.

Can I use fresh cranberries instead of canned for the salad?

The way to use fresh cranberries for the salad instead of canned cranberries is to slowly cook fresh cranberries in a pan on the stovetop over medium heat with a little water or orange juice and a little sugar or monk fruit blend (for low to no sugar) until they are saucy and thick. Cool fresh cooked cranberries, then continue with the cranberry salad by adding the fresh orange segments, pineapple, and chopped nuts.

Can I add other fresh fruits to canned cranberry salad?

If you want to add other fruits to a canned cranberry salad, try adding pomegranate seeds or raspberries. Both are a delicious addition.

How do you make canned cranberry salad?

Making canned cranberry salad is so easy! Use canned whole berry cranberry sauce, oranges (fresh or canned mandarins), crushed canned crushed pineapple, and chopped walnuts or pecans. Add the fruit to a strainer over a bowl to catch the juices and drain for a few minutes. Place in a bowl, add nuts and mix gently. So simple. See my recipe for quantities and directions.

More Terrific Fall Recipes

While we're getting ready for Thanksgiving, we still need to eat! Here are some easy recipes to have in your arsenal as we lead up to the big feast. If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

⭐️Did you Make This?

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

Cranberry salad toped with whipped cream and orange zest.

Easy Canned Cranberry Salad

Sally Cameron
No cooking makes this simple enough for anyone to make. Just drain, mix and embellish if you desire. This old classic recipe never fails to delight.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
draining time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 10
Calories 183 kcal

Equipment

Ingredients
  

  • 2 14 ounce canned whole berry cranberry sauce
  • 1 20 ounce canned pineapple chunks in water for fresh see below
  • 2 oranges for mandarin oranges see below
  • ½ cup chopped walnuts toast them if you'd like for more flavor

Optional Garnish

  • ¾ cup heavy cream optional
  • 1-2 teaspoons vanilla extract optional

Instructions
 

  • Set a large strainer or colander into a deep bowl. Pour cranberries, pineapple and mandarin oranges (if using canned) into the strainer and drain for three to four hours, covered with plastic wrap and refrigerated.
  • Add chopped walnuts and orange segments (if using fresh), and gently mix to combine. Transfer to a glass or crystal bowl to show off the pretty color of the salad. Spoon or pipe whipped cream on top of the salad around the edges (if using)

Notes

The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Don't do the whipped cream garnish until serving time (if using). Serve chilled or more towards room temperature if you prefer.
To whip the cream - Using a hand mixer or an immersion blender with whisk attachment, beat cold heavy cream with a 1 teaspoon pure vanilla extract and 1-2 teaspoons sugar, honey, or powdered monk, until soft peaks form. Dollop mounds of the whipped cream around the edge of the cranberry salad.
Fresh fruit swaps:
Instead of fresh oranges, use a small can of mandarin oranges in water, drained.
For fresh pineapple, get a container of fresh pineapple chunks in the refrigerated produce section and cut into small pieces. 

Nutrition

Calories: 183kcalCarbohydrates: 34gProtein: 1gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 12mgPotassium: 97mgFiber: 2gSugar: 26gVitamin A: 60IUVitamin C: 14mgCalcium: 16mgIron: 0.2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Lemon Ricotta Pancakes

by Leave a Comment

These lemon ricotta pancakes are a fresh take on a brunch favorite-light, lemony, and tender from the creamy ricotta. The recipe comes from the Mauna Lani Bay Hotel on the Big Island of Hawaii, where they were served with warm ginger syrup and became one of their most requested dishes. After enjoying them myself, I asked for the recipe so you could enjoy it too. With that kind of reputation, it's no wonder these are considered some of the best lemon ricotta pancakes around.

big island pancakes | AFoodCentricLife.com

Pancakes may be standard breakfast fare, but made with ricotta cheese and a generous dose of lemon zest, these are anything but ordinary. The original recipe was made with wheat flour, but pancakes are easy to adapt to gluten-free. The ricotta keeps them tender and moist. For gluten-free lemon ricotta pancakes, use a gluten-free 1:1 baking blend. They turn out light and fluffy every time.

[feast_advanced_jump_to]

Why You'll Love Lemon Ricotta Pancakes

You might also know these as lemon ricotta hotcakes. Whatever you call them, they're a treat!

  • Light and fluffy - Ricotta keeps them moist and tender, never dry or heavy.
  • Bright citrus flavor - A generous dose of lemon zest adds fresh, vibrant lift.
  • Make them gluten-free - Use a quality 1:1 GF flour blend.
  • Perfect for brunch - A treat for guests or a cozy weekend breakfast.
  • Syrup options - See the section below for options.

What You'll Need

  • Eggs - Both yolks and whites, separated.
  • Ricotta - Whole milk ricotta cheese for best flavor and texture.
  • Butter - Unsalted butter, not salted.
  • Vanilla - A good quality vanilla extract.
  • Flour - All-purpose flour or a 1:1 gluten-free flour blend (I use King Arthur).
  • Sugar - Natural sugar, or use a monk fruit blend for sugar-free.
  • Lemons - All you need is the zest.
  • Toppings - Syrup or powder sugar or powdered monk fruit-allulose. Berries are another topping option.

Please see the recipe card for measurements, salt, and the ginger syrup recipe.

Chef's tip: For fine lemon zest, use a microplane zester. It's an inexpensive tool that I could not live without. It works great for fine garlic, chocolate, nuts, and many ingredients that you want a fine version of.

Substitutions and Variations

There are no substitutions for the pancake batter itself (unless you skip the lemon and make simple ricotta pancakes), but you have a few great syrup options:

  • For a shortcut, try a flavored monk fruit syrup from Wholesome Yum (my go-to). While they don't offer ginger, the vanilla, maple, or hazelnut versions pair beautifully with lemon ricotta pancakes. They also make a sugar-free honey we love.
  • Make the ginger syrup (classic version with sugar) up to two weeks in advance. Cover and refrigerate until needed. It's fantastic over waffles, crepes, ice cream, fresh fruit-anything that needs flavor and a little sweetness.
  • For a sugar-free ginger syrup, infuse monk fruit simple syrup with fresh peeled and sliced ginger. Simmer gently for 10-15 minutes, then strain.

Chef's tip: For light fluffy pancakes, whip the egg whites before folding them gently into the batter. It adds lift and an airy texture without making the pancakes dense. Try this trick with any pancake recipe for extra fluffiness.

How to Make Lemon Ricotta Pancakes

While you're making the pancake batter, heat a flat griddle or large non-stick saute pan.

  1. Separate eggs, and whip whites until firm with glossy peaks.
  2. Beat ricotta, butter, egg yolks and vanilla together.
  3. Whisk together flour, sugar, salt and lemon zest. With a flexible spatula, fold dry ingredients gently into the ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.
  4. Grease the pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Keep warm until all pancakes are made, or serve as you go

Serving Suggestions

These fluffy lemon ricotta pancakes are delicious on their own with syrup, but even better with a few simple sides:

  • Fresh berries - As served in the original hotel version.
  • Fruit - A light, refreshing pairing, here's my fruit salad recipe.
  • Crisp bacon - For a salty-sweet contrast, if you enjoy bacon.

Recipe FAQs

Can I freeze leftover pancakes?

Yes. Let pancakes cool completely, then freeze in a single layer or stack with parchment between. Reheat gently in a toaster or warm skillet.

Can I make lemon ricotta pancakes gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The ricotta helps keep the pancakes tender and moist, even without wheat flour.

Why do I need to whip the egg whites?

Whipped egg whites make the pancakes lighter and fluffier. It's an easy step that gives these pancakes their signature fluffy texture.

More Breakfast Recipes

For more breakfast and brunch ideas, be sure to check out the breakfast recipe indexLemon for plenty of inspiration.

📖 Recipe

big island pancakes | AFoodCentricLife.com

Lemon Ricotta Pancakes

Sally Cameron
Thanks to the Mauna Lani Bay Hotel on the big island of Hawaii for sharing this recipe.  I've added a few notes for ease of preparation at home. The ginger syrup is great but there are options, including sugar-free. Add fresh berries, and you have a fabulous breakfast treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 Yield 18-20 small pancakes
Calories 856 kcal

Equipment

  • Large non-stick pan or griddle

Ingredients
  

Ricotta Pancakes

  • 6 large eggs separated
  • 1 ½ cups whole milk ricotta cheese
  • 4 ounces unsalted butter melted and cooled
  • 2 tablespoons fresh, finely grated lemon zest
  • ½ teaspoon pure vanilla extract
  • ½ cup all purpose flour or GF flour
  • ¼ cup natural sugar or monk fruit blend
  • ½ teaspoon salt

Optional ginger Syrup (makes ¾ cup)

  • 1 ½ cups sugar
  • 1 ½ cups water
  • 5 tablespoons small chopped pieces of peeled, fresh ginger root
  • 2 teaspoons finely grated fresh lemon zest

Toppings

  • Powdered sugar for dusting optional
  • Assorted strawberries raspberries, blackberries and blueberries for garnish

Instructions
 

Making the Pancake Batter

  • Heat a flat griddle, large sauté or fry pan over medium heat. Using an immersion blender fitted with a whisk attachment or with an electric hand mixer, whip egg whites until they hold firm, glossy peaks. Set aside.
  • Beat Ricotta, butter, egg yolks and vanilla together. Set aside. Whisk together flour, sugar, salt and zest. With a flexible rubber spatula, stir dry ingredients gently into the Ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.

Cooking the Pancakes

  • Grease the heated griddle or pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Set aside on a plate and keep warm until all pancakes are made, or serve as you go.
  • To serve, dust the pancakes with powdered sugar and pour warmed ginger syrup. Serve with fresh berries if desired.

Optional ginger syrup

  • Combine all ingredients in a small saucepan; stir over medium heat until sugar dissolves. Turn up the heat and boil until reduced to ¾ of a cup, about 5 minutes.  Cool, then refrigerate until serving.

Notes

Syrup options
  • Try a flavored monk fruit syrup from Wholesome Yum (my go-to). While they don't offer ginger, the vanilla, maple, or hazelnut versions pair beautifully with lemon ricotta pancakes. They also make a sugar-free honey we love.
  • Make the ginger syrup (classic version with sugar) up to two weeks in advance. Cover and refrigerate until needed. 
  • For a sugar-free ginger syrup, infuse monk fruit simple syrup with fresh peeled and sliced ginger. Simmer gently for 10-15 minutes, then strain.

Nutrition

Calories: 856kcalCarbohydrates: 105gProtein: 21gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 354mgSodium: 472mgPotassium: 261mgFiber: 1gSugar: 88gVitamin A: 1477IUVitamin C: 6mgCalcium: 247mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Roast Asparagus

by 10 Comments

Roast asparagus is the perfect springtime side dish and it could't be any easier! My go-to method for cooking asparagus is roasting in a hot oven for just a few minutes until it's still crisp-tender. Enjoy roast asparagus simply, or use a garnish or easy vinaigrette to keep things tasty and interesting.

Asparagus on a roasting pan.

I love asparagus and could it it every day. Good thing it's also a versatile vegetable. Roast asparagus, steam asparagus, add it to a stir fry, or puree it into a beautiful creamy asparagus soup. You'll love all of these preparation ways.

[feast_advanced_jump_to]

Why You'll Love Roast Asparagus

  • Oven roasted asparagus is simple.
  • Serve it plain with olive oil or use a little garnish for more flavor and color.
  • Goes with many main dishes.

Recipe Ingredients

  • Asparagus: Choose bright green spears with tightly closed tip. Hopefully the store has the asparagus standing in a little cold water to keep it fresh and from drying out. Skip any yellowed spears or frazzled looking tips. I prefer the medium size asparagus spears as they are meaty but not tough or woody. Super thin spears roast faster, fatter spears take a little longer.
  • Oil: Extra virgin olive oil lends lovely flavor.

Please see the recipe card for measurement.

Substitutions and Variations

  • For Asian flavor, swap the olive oil with toasted sesame oil an a sprinkle of sesame seeds.
  • Instead of salt and pepper, use a spice blend such as Everything But The Bagel (I love Traders Joe's).
  • Create variations using a sprinkle of fresh herbs, chopped crisp bacon, chopped hardboiled egg, grated parmesan, or fresh zested lemon peel.
  • Another option is to drizzle with a light vinaigrette while it's hot, like this easy homemade Italian dressing or a creamy ginger vinaigrette.

Recipe Instructions

How to Prep Asparagus

To prep asparagus, hold the bottom of the stalk and bend it near the end. It should snap off where the tender part meets the tough part. It takes just a minute to snap the ends off a bunch. If you have a large quantity, snap the ends off a few spears to get an idea of where they are breaking, then line them up and cut them off with a sharp knife.

Get Ready to Roast

Pre-heat the oven to 425°F for regular oven mode or 400°F for convection mode. Lined a rimmed baking sheet with foil or parchment. Place asparagus on a foil covered rimmed baking sheet.

Drizzle asparagus with oil and sprinkle with salt and pepper. That's it. sometimes I add granulated garlic powder.

Roasting Asparagus

Roast asparagus for about 8-10 minutes until crisp-tender when pierced with the tip of a paring knife. Timing will depend on your ovens, how tender you like your asparagus, and how thick the spears.

Fresh Asparagus | AFoodCentricLife.com

How to Store Asparagus

There are two main ways to store asparagus. Standing and flat.

To store asparagus standing, trim a small amount off the bottom ends when you get home from the grocery store. Stand asparagus spears in a glass jar with an inch of water in the bottom covering the trimmed ends. Refrigerate and use with in a few days. Cover the tips loosely with a plastic bag.

To store asparagus flat, trim them bottom ends, wrap the ends in damp paper towels, then into a plastic zip bag.

Roast Asparagus | AFoodCentricLife.com
Roast asparagus with prosciutto, lemon zest, Parmesan.

Serving Suggestions

Here's way to dress up roast asparagus:

  • Sprinkle with grated parmesan cheese
  • Scatter toasted breadcrumbs (regular or gluten-free) over the top for a little crunchy texture.
  • Add chopped crisp bacon or prosciutto.
  • Use your favorite chopped nuts like walnuts, pine nuts, pecans, macadamia nuts, or toasted pumpkin seeds (pepitas).
  • Drizzle with hollandaise, a classic combination, served either warm or chilled.
  • Try this homemade herbed mayonnaise.

📖 Recipe

Roast Asparagus | AFoodCentricLife.com

How to Roast Asparagus

Sally Cameron
Simple, fast, and healthy, asparagus roasts in just minutes. Choose fresh, bright green slender spears with tight tips. Plan for 5 spears per person. Delicious garnishes are optional and dress the dish up for a special dinner.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 53 kcal

Ingredients
  

  • 1 bundle asparagus trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Optional Garnishes

  • 6 slices Prosciutto sliced thin crosswise and crisped in a non-stick fry pan
  • 3-4 tablespoons grated Parmesan cheese
  • 2 tablespoons toasted breadcrumbs
  • 2-3 tablespoons toasted chopped pecans or hazelnuts
  • 1 tablespoon finely chopped fresh chives or parsley
  • 1 tablespoon fresh lemon zest

Instructions
 

  • Pre-heat oven to 425 degrees. Cover a rimmed baking sheet with foil.  
  • Place trimmed spears in a single layer in the baking sheet and drizzle with oil, salt and pepper. Roast for approximately 3-4 minutes until just pierced with the sharp tip of a knife.
  • Roast to your own preference and tenderness.Garnish with optional toppings as preferred.

Notes

Nutrition facts are for asparagus and oil only.

Nutrition

Calories: 53kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 2mgPotassium: 227mgFiber: 2gSugar: 2gVitamin A: 851IUVitamin C: 6mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!