Post sponsored by Bob's Red Mill. See below for more details.

I feel like not much needs said beyond winter and soup. It’s almost a testament to how creative one can be during the cooler months: just how many different soups can I make? This sweet potato soup is minimal on ingredients but features one of my favorite things with leftover grains: make them crunchy.

In this case, I’m using Bob’s Red Mill Farro. It brings the perfect warm, nutty flavor and it’s a great way to use up small amounts of leftover grains.

Cream-based Winter Soups

While I’m always down for a delicious creamy bowl of broccoli or cauliflower soup, my favorite is using brightly colored squash and sweet potatoes. The earthy flavor paired with solid spices and herbs is always a winning combination.

However, you can easily swap out the sweet potato for something else. Try butternut squash or sometimes when I’m in a hurry, I like to pan-fry the garlic/ginger then use pumpkin puree (about 3 cups worth).

Ginger and Garlic: the power couple

When it comes to soups, I like to keep the flavors simple. Time and again, in different variations, I come back to ginger/garlic. So simple yet so good. This might also be that I’m obsessed with the ginger flavor in everything I can get. So soup makes sense!

You could easily use onions or shallots with or in place of the garlic. I will say, however, that they ginger is the main flavor. It’s a bit harder to replace but you could just leave it out and up the amount of alliums you use.

Bob’s Red Mill Farro

When it comes to soups, I need something crispy on top. Croutons and nuts/seeds are the first obvious choice. However, I’ve been in love with crispy farro. It’s a fairly extreme crunch (to which Grace mentioned was a bit like grape nuts!) It’s a perfect way to use leftover farro or if you’re me, a perfect excuse to make a pot.

I love using Bob’s farro because it cooks up great every time. The flavor is perfectly warm and nutty and I know I can always trust the product I’m getting.

Cashew Cream + Vegan vs Not

Finally, a note about cashew cream. You really don’t need the cream for the soup because the sweet potatoes puree nicely. However, I love the extra level of richness the cashew cream gives. You could also get this from a splash of heavy cream or another type of nut cream.

[tasty-recipe id="37745"]

Disclosure: This recipe was created in partnership with Bob's Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading

The post Ginger Sweet Potato Soup with Crispy Farro appeared first on Naturally..

It’s no secret that I’m a big coffee lover, and that applies both to hot drinks and to desserts that use coffee in one form or another. This Coffee Custard Pie is a simple recipe that delivers a lot of coffee flavor and is sure to be a big hit with any coffee lover out there. It’s also very easy to make and, while you will need to allow time for it to cool after baking, it doesn’t take much time to put this recipe together.

The pie filling has a great coffee flavor and tastes a lot like a latte, with just the right hint of sweetness and vanilla. Instant espresso powder is what gives this pie such a distinct coffee flavor. You can find instant espresso powder in the coffee section of many stores, alongside instant coffee. Instant coffee doesn’t have as rich a coffee flavor as instant espresso, so the finished pie won’t pack the same punch. If you don’t have instant espresso, I find that Starbucks Via comes very close in terms of delivering a potent coffee flavor and I prefer that as a substitute in this recipe.

When it comes to the pie crust, you can pair this filling with a number of different options. You can use a traditional pastry crust or opt for a crumb crust made with graham crackers or chocolate wafer cookies. A pastry crust should be blind baked before the filling is added to ensure that it has enough time to cook completely. I like to use a crumb crust – even though crumb crusts risk getting soggy with a custard filling – because I love the flavor of cookies and coffee together. I used a shortbread crust, but a crust made with chocolate wafer cookies would add a nice contrast to the filling.

The filling contains a small amount of cornstarch to help it bake evenly and set at a texture that makes it easy to slice, while still remaining nice and tender. The pie will almost melt in your mouth – except for the slight crunch of the crust, of course. Serve this pie with a dollop of whipped cream on the side. I dusted mine with a pinch of espresso powder, but ground cinnamon or even cocoa powder would also be a nice finishing touch.

Coffee Custard Pie
9-inch pie crust (blind-baked if pastry or prebaked if crumb crust)
2 cups milk, pref. whole, divided
1 tbsp instant espresso powder
2 tsp vanilla extract
1/2 cup sugar
1 tbsp cornstarch
3 large eggs
1/4 tsp salt

Preheat oven to 350F. Place prepared pie crust on a baking sheet.
In a small, microwave-safe bowl, warm 1/2 cup of milk just enough to dissolve espresso powder into it. Once espresso has been dissolved, add in vanilla extract.
In a large bowl, whisk together sugar and cornstarch. Whisk in eggs and salt, followed by the espresso mixture. Mix in remaining milk. Strain mixture into prepared pie crust.
Bake for 40-45 minutes, or until pie filling jiggles only slightly when pan is gently shaken. Allow pie to cool to room temperature, then refrigerate until chilled before slicing.

Makes 1 pie; serves 8-10

The post Coffee Custard Pie appeared first on Baking Bites.

Despite having a website is full of recipes, in real life at least half of my meals are “sweep the kitchen” or “throw together whatever you have” type meals. Even though they’re not exactly “recipes” I like to highlight them every now and then because they can be a great reminder of ways to use up leftovers, and they can be super helpful to newbies who are still learning their way around the kitchen. This “Sweep the Kitchen” Pasta Salad is nothing profound, but it’s a great demonstration of how fast, easy, and versatile pasta salads are, and just how awesome they are to have on hand for quick meals throughout the week.

“Sweep the Kitchen” Pasta Salad

I’ve been really under the weather the past few days but even *I* can make something this simple to stock my fridge for the week. So, when it doubt, throw together a pasta salad!

Pasta Salad Swaps and Add-ins

The idea of this “Sweep the Kitchen” Salad is that you can throw in just about anything you have laying around. Here are some ideas for other ingredients to swap or add-in to make your salad unique and delicious:

• Proteins: diced or shredded chicken, pepperoni, deli meat, hard boiled egg, beans (chickpeas, cannellini beans, kidney beans), tempeh
• Cheese: goat cheese, Parmesan (shredded or grated), blue cheese
• Vegetables: roasted red peppers, artichoke hearts, spinach, finely chopped kale, bell peppers, red onion, cauliflower (fresh or roasted)
• Nuts: pepitas, sunflower seeds, cashews, pine nuts
• Alternate Dressings: champagne vinaigrette, balsamic vinaigrette, Caesar (non-creamy variety)

Meal Prep It

My favorite reason for making these pasta salads is that they hold up so well in the refrigerator. Even when I’ve added fresh baby spinach, they some how don’t get wilted. I love the broccoli in this version of the “Sweep the Kitchen” Pasta Salad because it’s crunchy but also sort of marinates in the dressing. It’s just fab. Want more refrigerator salads? Try my Roasted Cauliflower and Quinoa Salad, Italian Orzo Salad, Make Ahead Kale, White Bean, and Pesto Salad, or Spinach, Chickpea, and Quinoa Salad.

So here is what I threw into my salad this week…

Step by Step Photos

Cook 8 oz. pasta (any shape) according to the package directions, then drain it in a colander, and rinse it briefly with cool water. Let the pasta drain well. While the pasta is cooking, finely chop one crown of broccoli (about 1/2 lb.), drain a 2.25oz. can of sliced olives, roughly chop about 1/4 cup sun dried tomatoes, and crumble 2 oz. feta. Once drained, add the pasta to a big bowl with the broccoli, olives, tomatoes, and feta.

I used a store bought salad dressing this time. 🤪 I know that might shock some of you, but even I don’t make everything from scratch all the time (like on days like today when I’m sick). Plus, I haven’t found a homemade Italian dressing recipe that I absolutely LOVE yet. When I do opt for a bottled dressing, I usually stick to either Girard’s or Ken’s Steak House because they both tend to have pretty good flavor without being outrageously priced. 

Add about 1/3 cup salad dressing to the pasta salad ingredients…

Stir until everything is combined and coated in dressing. And that’s it! Eat now or refrigerate for later. Pasta salads for the win!

What is your favorite pasta salad combo? I’d love to hear more ideas, so share yours in the comments below!

The post “Sweep the Kitchen” Pasta Salad appeared first on Budget Bytes.

I call this my magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It’s magic like that. Technically, it’s a riff on a chimichurri sauce – one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways. Magic sauce, it’s real.

Double Up

Let’s just start by putting one thing out there. You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it – scrambled, omelette, frittata, you name it. I drizzle it on soups. This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls.

 I can also attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well – particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal – just toss in another favorite seasonal ingredient or two.

This sauce is as versatile as a black dress. Although, it’s not really the little black dress of sauces. Think more bohemian that that – earthy, intricate and interesting. Completely approachable. The way the garlic-perfumed oil suspends flecks of rosemary, thyme, and oregano is really nice. And the rusty red tint of the paprika makes everything this sauce touches look just that much more special.

If you do anything extra special with it, give a holler in the comments. I still have a half-full mason jar of it ready for business. -h

Continue reading Magic Sauce on 101 Cookbooks

These Chicken Croissants are perfect for picnics and parties, but they also make for a super easy lunch or dinner too.

If you’re looking for a delicious, new chicken salad recipe to try… this is it.  It’s one that is packed with crunch and lots of goodies.  No plain chicken salad here. It’s full of delicious flavors like apple, pineapple, mango chutney, raisins, curry powder and a hint of orange.  And it’s especially good when it’s tucked into a sandwich.

In this recipe, I’m calling for you to use croissants.  Croissants are soft and buttery, and they just make a darn good base for a sandwich.  But you can certainly use any sort of bread for this chicken salad.  Heck, you can even use lettuce wraps!

Ingredient Notes for Chicken Croissants:

Let’s talk about croissants.  They’re super easy to find.  Look for them in your market’s baking aisle.  My tip for you is to find the freshest croissants possible.  Ask some questions in the bakery, and they’ll make sure you get your hands on the ones that were most recently made.

Mango chutney is an ingredient in this wonderful chicken salad recipe that you might not be familiar with.  Indian in origin, it’s a sweet and spicy jam-type mixture that is sold in a jar in your market’s international food aisle.  It’s basically fruit, vinegar, sugar and spices that have been cooked down into a thick, spreadable substance.  Don’t hesitate to pick it up for this recipe as it’s a tasteful addition to the chicken salad. At the end of this post, I share more recipes you can make with your leftover mango chutney.

I mentioned that this might be an easy dinner or lunch recipe for you, and I do think that’s a great idea.  But these are also great sandwiches for parties. I’m thinking Super Bowl Sunday is a good day to make these.  Everyone loves a good sandwich while watching football, right?  

My BLT Wraps and these Baked Ham and Cheese Sliders are good sandwiches for parties too.  Add some Old Fashioned Macaroni Salad or All American Potato Salad, and you’ve got yourself a pretty good spread.

Another good way to serve these is to buy the large wraps and then cut them into smaller serving rounds.  Be sure to use the mid-sized picks to keep them in place. You can pick up the mid-sized picks at party stores or places like World Market. For convenience, you can also order sandwich picks on Amazon and have them delivered to your door.  I like to use them for mini fruit kebabs too. Enjoy!

Here are a few recipes that also call for Mango Chutney as an ingredient (use your leftovers!)

• Simple Beef Brisket
• Turkey Spinach Salad with Chutney Vinaigrette
• Bacon- Brown Sugar Pork Tenderloin
• Blue Cheese and Walnut Shortbread
• Chutney Baked Brie

The post Chicken Croissants appeared first on Recipe Girl®.

Italian Wedding Soup is warm and comforting and filled with tender chicken meatballs, carrots, spinach, and acici de pepe.  This classic Italian soup will become and instant family favorite!

We love a good warm bowl of soup at our house. This soup is full of flavor, comfort and all blended together for perfection! This is a light and tasty soup that leaves you filling full. Bite after bite of this soup leaves you wanting another bowlful warmed up. You will love this simple comfort soup that will give you all the feel goods you need. You also need to try this Slow Cooker Chicken Tortellini Soup,  Pasta e Fagioli Soup, or this Panera Broccoli Cheese Soup.

Italian Wedding Soup

One thing we absolutely love is traveling to new cities and trying out different foods.  We recently went to a new Italian restaurant as a family and the waitress told me all about this Italian Wedding Soup and that it was her favorite.  I can’t believe that I had never heard of Italian Wedding Soup before.  It honestly became one of my favorite soups with the first bite.  There is so much to love about this delicious soup.  My favorite part was the chicken meatballs that were hidden throughout and the tiny acini de pepe pasta inside.  As soon as I had it I knew that the recipe needed to make a debut on the blog.  This soup is actually really simple!  It comes together within 30 minutes and has so much delicious flavor.  You are going to LOVE it!

What is Italian Wedding Soup made of?

• Meatballs, usually chicken and chicken sausage
• Spinach or Kale
• Carrots
• Celery
• Chicken Based Broth
• Acini de Pepe

What is Acini de Pepe pasta?

The name in Italian means “seeds of pepper.”  They are known as a symbol for fertility and that is why they are used in Italian Wedding Soup.  They are also sometimes referred to as Pastina, (Italian for “tiny dough”) but some pasta makers distinguish pastina as smaller than acini di pepe.

How do you make Italian Wedding Soup?

• To make the meatballs: In a medium sized mixing bowl, add the ground chicken, chicken sausage, egg, Italian seasoning and salt and pepper. Stir until combined. Roll into one inch meatballs making about 25-30.

• In a large pot add the olive oil, onion, carrots, celery and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.

Can you freeze Italian Wedding Soup?

Yes! This is a great soup that can be frozen either into individual sizes or family sizes to reheat on those days you just need something warm and comforting. The best way to freeze this soup is with a ziplock bag, plastic or glass Tupperware, or using a food saver machine. It is best to let the soup cool before adding it to the freezer container. You will add your soup into an airtight container that is mentioned above leaving a few inches from the top to seal the container if using ziplock or food savor containers. After letting the air out and closing it tight, lay the soup on its side for best storing in the freezer. This makes it stackable for easy storage. To reheat this soup, it is best to either thaw it by storing it in the refrigerator over night. When ready to reheat you will warm the soup back up on the stove or in the microwave before serving.

Cheesy, crunchy, and totally addictive, these homemade cheddar cheese crackers are truly snack-worthy!

Banishing store-bought junk food from your life doesn’t mean you have to make any snack-rifices. Now you can make your favorite cheese crackers, homemade and entirely from scratch!

Is there anything more satisfying than a handful of crunchy cheese crackers?

Yes, actually.

Two handfuls of crunchy cheese crackers.

(lol)

The perfect mid-day (or mid-night) snack, these cheese crackers are made with sharp orange cheddar cheese. Tillamook is my favorite brand if you can get your hands on it. In fact, I originally made this recipe as part of our ongoing partnership with Tillamook last year, but have since become utterly addicted to them and figured they were worth sharing here as well.

We could all use more homemade junk food in our lives! In fact, I’d argue that if it’s homemade, it’s really not considered junk food at all. Sure, it’s not health food (obvs) but since you made it yourself you can take comfort knowing there are no preservatives or artificial nasties in there.

Snack on!

(more…)

For my first time dining at ABC Kitchen my friend and dining companion forced the squash toast on me. I read that menu with as much enthusiasm, delight and excitement as I did reading Harry Potter 7 (I just finished rereading the series and am deeply missing it). Each dish ignited inspiration – except for the squash toast. Squishy ricotta, on squishy bread with squishy squash. But she insisted.

I love it when I’m wrong. When I’m reminded of the very thing I teach my children on a daily basis, “Don’t judge something before you’ve tried it.” (Same goes for people, places, experiences, etc.)  Before I even realized it I’ve made up my own mind, somehow convincing myself of the truth when really I know nothing.

So here I give you my recipe for humble pie. Otherwise known as Squash Toast.

I have made this recipe several times since our dinner at ABC Kitchen. I’ve used butternut squash, as they do at the restaurant but I’ve since switched to delicata as I love that the squash doesn’t squish into the jam. Instead the skin (also, no peeling!) crisps in the oven so you get a lovely tender crunch. I also think the little roasted half moons are so stunning sitting atop a bed of creamy ricotta. However, no one complained when I used butternut squash so feel free to decide for yourself.

This dish can skew towards the sweet so don’t be shy with salt and heat. I have also added smoked paprika to the original recipe because, well, you know me, I love smoke.

Now I am the one insisting you try this recipe. Trust me.

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Squash Toast with Smoky Onion Jam

Author Ashley Rodriguez

Yield 4 servings

This recipe is my version of the iconic toast served at ABC Kitchen. 

Ingredients

Onion Jam

1 tablespoon butter

1 tablespoon olive oil

1 large onion, thinly sliced

Pinch salt

Pinch chili flake

3 thyme sprigs

1/3 cup red wine vinegar

1/4 cup maple syrup

1 teaspoon smoked paprika

Roasted Squash

1 delicata squash, halved and seeded

2 tablespoons Olive oil

Sea salt

Chili flake

Toast

4 thick cut slices of bread

Olive oil

salt

1 cup whole milk ricotta

1/4 cup mint leaves, torn or chopped

Instructions

For the onion jam:

In a large skillet or dutch oven set over medium heat, add the olive oil, butter, onions and then a pinch of salt. Stir in the chili flake and thyme sprigs.

Cook the onions slowly until they start to soften and then eventually brown. If the edges start to brown and crisp turn down the heat so as to gently encourage the natural sugars in the onions to caramelize. This, like so many of life’s finest things, takes time. So give it that. 45 minutes to an hour is fine. You could go longer and your patience would be rewarded.

Once the onions match the color of a fine aged cigar (first reference that popped into my head – Gabe is really into cigars right now) stir in the vinegar and maple syrup. Reduce until sticky – neither soupy or dry, about 3 minutes of cooking. Turn off the heat, wait for it to cool a bit then pluck the thyme sprigs from the jam. While the jam cools roast the squash.

For the squash:

Line a sheet pan with parchment and preheat your oven to 400°F.

Cut the squash into 1/4 inch thick half moons. Add to the sheet pan then toss with 2 tablespoons olive oil, salt and a pinch of chili flake. Roast until tender and caramelized in parts. I don’t even mind a few bits that are crisp and charred.

Gently fold the roasted squash into the onion jam. Keep warm for the toasts or make ahead, cover and refrigerate for up to 3 days. Rewarm before serving.

Assemble the toast:

Drizzle the bread with olive oil then toast in a hot skillet, grill pan or on an actual grill. You want a good bit of color on the exterior crust while maintaining some softness within. SO use a very hot pan.

Top the bread with ricotta then add a nice pinch of salt. Add to that about 1/3 cup of the onion/squash mixture. Finish with salt and fresh mint. I like to add a bit more chili flake to mine too but that is up to you.

King Power Mahanakhon
114 Narathiwas Road, Silom
Bangrak, Bangkok 10500

Blender dressings are great, in part, because they’re fast. Everything into one container, puree, and you’re set. This is a dressing I tend to make quite a lot in the fall, and then I just keep on going all the way through winter. It’s an incredibly versatile blend of favorite ingredients like carrots, turmeric, coconut milk, ginger, and sesame. Also, lots of shallots. Which, as we know from last week, I rarely skimp on.

A Versatile Dressing & Ways to Use It

I use this dressing on green salads, grain salads, and as an A+ finishing touch over sautéed, steamed, or simmered vegetables. It works nicely in cold, summery noodle salads, and as a dipping sauce for crudité. This is all to say, it’s great on many things. I’ll list of some specific ways I’ve used it recently below!

Shredded Winter Salad: Add some winter citrus segments, to a bowl of shredded baby romaine, endives and radicchio, and toss with the ginger carrot dressing and lots of toasted sesame seeds.

Noodle salad: Toss soba noodles with it and then go from there, adding other favorite seasonal ingredients – roasted vegetables, toasted seaweed, tofu or whatever protein you like, etc.

Brussels Sprouts: Pan-fry some brussels sprouts along these lines, transfer to a serving bowl, and toss with a bit of the dressing.

Farro Salad: I did this as a side for Thanksgiving – combine farro, lots of toasted seeds, and plenty or arugula in a large bowl and toss with a generous amount of the ginger carrot dressing.

Summer / Early Autumn: tossed with green beans and topped with deeply roasted cherry tomatoes +toasted almonds

A number of you were curious about a winter miso chowder I posted a photo of to my instagram feed recently. I’m going to write it up next. Making it again tonight, and fine-tuning the ingredient amounts. It’s definitely a hearty, winter warmer.

Continue reading An Exceptional Ginger Carrot Dressing on 101 Cookbooks