One Pot Cheesy Ground Beef Taco Spaghetti

One Pot Cheesy Ground Beef Taco Spaghetti

Taco spaghetti is a mashup of two kid favorites! Imagine spaghetti topped with all your favorite taco fixings. So. Dang. Good!

If you’re obsessed with our cheesy southwestern soup, then you’ll love this ground beef version– And if you looooove both, you’ll go insane for this taco spaghetti version!!

Our daughter loves “the soup” so much that I’m always trying to find a new way to use those flavors, and on a whim this last winter I made it into spaghetti and the kids went nuts!

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

I love it most of all because it’s good for any season. So maybe you don’t feel like soup in the summer but you can always eat spaghetti!

You are basically making a Mexican casserole by taking taco filling and piling it up on top of cheesy spaghetti. Pasta topped with meat and cheese and whatever your favorite toppings might be. Winner winner, taco spaghetti for dinner!

Ingredients for Taco Spaghetti

Here is your grocery list for this kid friendly meal:

  • Ground Beef
  • Garlic
  • Taco Seasoning
  • Water
  • Diced Tomatoes
  • Tomato Paste
  • Spaghetti
  • Salsa Con Queso Dip
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Tomato
  • Green Onions
  • Olives
  • Cilantro

The measurements for each ingredient can be found in the recipe card down below.

A bowl of cheesy ground beef taco spaghetti. It has spaghetti, ground beef, cheese, green onions, tomatoes, olives and cilantro. A lime wedge is on the edge of the bowl and two forks are near the bowl.

How to Make Taco Spaghetti

I know that the clean up after cooking a meal can be almost as daunting as cooking the meal itself. That’s why I love finding meals that can be all cooked in one pot. The cleanup is a cinch and the dish is one that the whole family will love. Here are the basil steps:

  1. Brown the ground beef in a dutch oven over medium high heat and remove any excess grease.
  2. Add the garlic.
  3. Stir in the taco seasoning, then add the water and simmer.
  4. Add the diced tomatoes, tomato paste, spaghetti and water. Bring to a boil until the pasta is soft.
  5. Reduce heat to a simmer and cook until the pasta is done and the water is gone.
  6. Remove from the stove and add the queso.
  7. Top with the shredded cheese and broil for a few minutes.
  8. Top with your favorite taco toppings and serve.
More detailed instructions can be found in the recipe card below.
A cast iron skillet filled with cheesy ground beef taco spaghetti. It is topped with cheese, olives, green onion, tomatoes and cilantro.

What to Eat with Taco Spaghetti?

This recipe can totally be a meal by itself, but if you want to add a side dish or two, here are some possibilities:

Variations on Taco Spaghetti

This is dish is super versatile. You could really use any type of pasta you have on hand. It would be great with bowties or penne. If you want to go low carb, you could use spaghetti squash instead of pasta. And if you’re looking to reduce fat, you could swap out the ground beef for ground turkey or chicken. Make it your own, friends!

A cast iron skillet filled with cheesy ground beef taco spaghetti. There is melted cheese, olives, green onions, tomatoes and cilantro on top and a lime wedge is next to the skillet.

How Long Will Spaghetti Keep?

Spaghetti will keep for up to 5 days in the refrigerator in an airtight container.

Can You Freeze Cooked Spaghetti?

You can freeze left over spaghetti. Make sure it was cooked just to al dente, cool completely, place in an airtight container and freeze. Let it thaw in the fridge overnight and then reheat according to the instructions below.

A dinner bowl of cheesy ground beef taco spaghetti. There is a lime wedge on the edge of the bowl. The spaghetti is topped with melted cheese, ground beef, green onions, olives and tomatoes. Two forks are next to the bowl.

How to Reheat Spaghetti

Spaghetti can be zapped really quick in the microwave for a single serving. To reheat in the oven, place in an oven-safe dish and cover tightly with foil. Then bake at 350 degrees for 20 minutes.

How Long Will Spaghetti Keep In The Freezer?

Spaghetti will keep for about  3 months in the freezer.

A skillet full of cheesy ground beef taco spaghetti. A serving spoon is in the pot and the spaghetti is topped with melted cheese, tomatoes, olives, green onions and cilantro.

Ok, let me count the reasons this taco spaghetti rocks the block…kid friendly, one pot, ready in less that 30 minutes, perfect for a busy weeknight, easy cleanup, versatile, and the whole fam is going to love it!

More Kid Friendly Dinner Ideas:

Raised in the Kitchen - Carrian Cheney

57 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

Print

Kid Friendly Dinner- One Pot Taco Spaghetti

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 100 + BEST Easy Beef Recipes for Dinner, 50 of our Best Easy Pasta Recipes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 648kcal

Ingredients

  • 1 Pound Ground Beef
  • 3 Cloves Garlic minced
  • 1 Packet Taco Seasoning
  • 1/4 Cup Water
  • 1 Can Diced Tomatoes with Green Chilies Ro-tel, 10 oz.
  • 1 Tablespoon Tomato Paste
  • 8 oz. Spaghetti
  • 3 Cups Water
  • 1/2 Cup Salsa Con Queso Dip
  • 1/2 Cup Colby Jack Cheese Shredded
  • 1/2 Cup Mozzarella Cheese Shredded
  • 1 Tomato Diced
  • Green Onions For Garnish
  • 2 Ounce Can Sliced Olives
  • 2 Tablespoons Cilantro Chopped

Instructions

  • Heat a large dutch oven over medium high heat. Drizzle in a little oil and add the ground beef, cooking until browned and broken into bits, about 5 minutes. Drain off any grease and return the pan to the heat. Stir in the garlic and cook 1 minute.
  •  Stir in the taco seasoning then the water and bring to a simmer for 3 minutes, turning the heat to medium.
  • Add the diced tomatoes, tomato paste, spaghetti and 3 cups of water. Bring back to medium high heat to bring to a boil until the pasta is soft enough to push under the water then cover and reduce to a simmer and cook until pasta is cooked and water is all gone, about 15 minutes.
  • Remove from the heat and stir in the queso.
  • Heat the oven to broil. Top the pasta with the two cheeses and place under the broiler until melted.
  • Sprinkle with tomato, chopped green onion, olives and cilantro and serve!

Notes

will keep in the refrigerator for 5 days

Nutrition

Serving: 1g | Calories: 648kcal | Carbohydrates: 54g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1026mg | Potassium: 771mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 19mg | Calcium: 256mg | Iron: 5mg

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: One Pot Cheesy Ground Beef Taco Spaghetti

Originally posted at Oh Sweet Basil

Air Fryer Onion Rings

Perfectly crispy air fryer onion rings are way better than the frozen variety (and easy to make)!

Satisfy your craving and skip the takeout (and the extra fat). Onion rings aren’t difficult and taste amazing.

close up of Air Fryer Onion Rings on a plate

Air Fryer Onion Rings

Finally, we can enjoy crispy, crunchy onion rings without a vat of oil!

We love air fryer recipes because they come out so crispy and are so easy to make! The air fryer needs less oil, creates fewer fat calories, and plus it takes less time. What’s not to love?

onions to make Air Fryer Onion Rings

Ingredients

ONIONS We like large, sweet onions like Vidalias, but if Walla Wallas are available, those are the best!

FLOUR This simple dredge adds seasoning but most of all helps the coating stick to the onions.

BUTTERMILK & EGG This helps the crumbs stick. If you don’t have buttermilk, cream or milk will work.

PANKO Panko bread crumbs have more crunch for a crispy coating. If you only have regular bread crumbs, those work too.

process of coating Air Fryer Onion Rings with batter

How to Make Air Fryer Onion Rings

Make a double batch of these beauties, because you can be sure that they will disappear in no time!

  1. Cut onions into ½ inch slices and separate the rings.
  2. Combine flour, seasoned salt, & cayenne pepper in a small bowl. Set aside.
  3. Whisk eggs in another bowl until they are frothy. Stir breadcrumbs, oil, & cornmeal in another bowl.
  4. Dip each ring into eggs, flour, eggs, breadcrumbs, then place in the preheated air fryer.

top view of coated Air Fryer Onion Rings on a sheet

  1. Fry rings in a single layer until golden brown & crispy on the outside, about 12 to 15 minutes.
  2. Remove onion rings from the air fryer & sprinkle with seasoned salt. Serve immediately.

Can you Freeze Onion Rings?

Freeze cooked and cooled onion rings in a zippered bag with the date labeled on the outside. They’ll keep fresh for up to 8 weeks in the freezer.

Cook from frozen in the air fryer.

Air Fryer Onion Rings in the air fryer

Air Fryer Appetizers

Did you enjoy these Air Fryer Onion Rings? Be sure to leave a rating and a comment below! 

cooked Air Fryer Onion Rings

Air Fryer Onion Rings

Crispy & crunchy air fryer onion rings are perfect as a snack with dipping sauce, or as a side dish with burgers or hot dogs!
Course Air Fryer, Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4
Calories 357
Author Holly Nilsson

Ingredients

  • 1 large sweet onion
  • cup flour
  • 1 teaspoon seasoned salt
  • teaspoon cayenne pepper
  • 2 eggs
  • cup buttermilk
  • 2 cup Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornmeal optional

Instructions

  • Peel onion and cut into ½ ” thick slices. Separate slices.
  • Combine flour, salt, and cayenne pepper in a small bowl. Whisk egg and buttermilk in a second bowl. Toss breadcrumbs, oil, and cornmeal in a third bowl.
  • Dip each onion into egg mixture and then into the flour mixture. Dip it back into the egg mixture and finally into the bread crumb mixture pressing to adhere.
  • Once all rings are coated, spray each with cooking spray. Preheat air fryer to 350°F.
  • Place onion rings in the air fryer in a single layer and cook for 12-15 minutes or until crisp on the outside.
  • Remove from the air fryer and sprinkle with seasoning salt.

Nutrition

Calories: 357 | Carbohydrates: 50g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 881mg | Potassium: 281mg | Fiber: 3g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 3mg
Air Fryer Onion Rings in the air fryer with writing
cooked Air Fryer Onion Rings with writing
Air Fryer Onion Rings in the air fryer with a title
Air Fryer Onion Rings in the air fryer and plated with a title

Originally posted at Spend with Pennies

Baileys French Toast

Now we aren’t normally one to advocate alcohol for breakfast. Although our baileys French toast is made using an alcoholic drink, the good news is that by the time it gets to your plate, all of the alcohol has been cooked away. This leaves you with a decadent toast recipe that is sublime. I’m going to show you how I make Baileys French toast, offer up some serving suggestions and give you a few tips along the way.

bailey's french toast dish

How to Make Baileys French Toast

For me, French toast is the perfect breakfast. It’s filling, a little bit savory, and a little bit sweet (especially if you use Baileys). One of the reasons I love Baileys French toast is that it is a little bit of a blank canvas. While it is delicious on its own, you can top it with whatever you like.

My personal favorite is a selection of finely chopped fresh fruit such as strawberries and bananas. However, if you want to go all savory, why not try your baileys French toast with crispy bacon and maple syrup?

To make Baileys French toast is super simple. You will need a bowl, a fork, and a skillet. We begin by breaking the eggs into the bowl and beating them, we add the baileys until it is fully mixed. From there, we take slices of white bread and give it a liberal dunk on either side before frying the French toast to golden brown perfection.

We like to go all old fashioned and give our French toast a little dusting of powder sugar for the ultimate presentation.

See? We told you it was simple! Ok, here is our Baileys French toast Recipe.

Baileys French Toast

0 from 0 votes

Recipe by Laura Ritterman
Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

510

kcal

Make this for breakfast today and serve up 4 delicious slices of baileys french toast. Follow the instructions with these ingredients to serve up the perfect morning dish.

Ingredients

  • 3 large eggs

  • 8 slices of white bread, crusts trimmed

  • 3 shots of Baileys Irish Cream

  • 1/4 cup butter

  • Powder sugar to garnish

Directions

  • Preheat your oven to 180°F
  • Take a large bowl and break your eggs into it. Whisk with a fork until well beaten, then add your shots of baileys before mixing again.
  • Place your skillet on the hob over medium to high heat.
  • When your pan is up to temperature, add a small knob of butter and swirl around the pan until it foams.
  • Taking a single piece of bread, give it a dip into the egg and baileys mixture. Swirl it around until both sides of the bread are evenly covered, then place it carefully into your skillet.
  • Fry the bread on each side for 3-5 minutes until it has turned golden brown. Flip and repeat on the uncooked side.
  • As each piece cooks, transfer to the wire rack in the oven as you cook the rest.
  • Serve two pieces of Baileys French toast per person, add to a plate, and dust with a teaspoon of powder sugar and your favorite toppings
  • Enjoy!

Like this recipe?

Follow us @recipefairy on Pinterest

{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Baileys French Toast”,”image”:[“https://recipefairy.com/wp-content/uploads/2021/02/baileys-french-toast-1.jpg”,”https://recipefairy.com/wp-content/uploads/2021/02/baileys-french-toast-1-500×500.jpg”,”https://recipefairy.com/wp-content/uploads/2021/02/baileys-french-toast-1-500×375.jpg”,”https://recipefairy.com/wp-content/uploads/2021/02/baileys-french-toast-1-480×270.jpg”],”description”:”Make this for breakfast today and serve up 4 delicious slices of baileys french toast. Follow the instructions with these ingredients to serve up the perfect morning dish.”,”keywords”:[“Baileys French Toast”],”author”:{“@type”:”Person”,”name”:”Laura Ritterman”},”datePublished”:”2021-02-27T12:08:42+00:00″,”prepTime”:”PT25M”,”cookTime”:”PT20M”,”totalTime”:”PT45M”,”recipeCategory”:[“Breakfast”],”recipeCuisine”:[“American”],”recipeYield”:[“4″,”4 servings”],”nutrition”:{“@type”:”NutritionInformation”,”calories”:”510 cal”},”recipeIngredient”:[“3 large eggs”,”8 slices of white bread, crusts trimmed”,”3 shots of Baileys Irish Cream”,”1/4 cup butter”,”Powder sugar to garnish”],”recipeInstructions”:[{“@type”:”HowToStep”,”name”:”Preheat your oven to 180u00b0F”,”text”:”Preheat your oven to 180u00b0F”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”Take a large bowl and break your eggs into it. Whisk with a fork until well beaten, then add your shots of baileys before mixing again.”,”text”:”Take a large bowl and break your eggs into it. Whisk with a fork until well beaten, then add your shots of baileys before mixing again.”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”Place your skillet on the hob over medium to high heat.”,”text”:”Place your skillet on the hob over medium to high heat.”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”When your pan is up to temperature, add a small knob of butter and swirl around the pan until it foams.”,”text”:”When your pan is up to temperature, add a small knob of butter and swirl around the pan until it foams.”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”Taking a single piece of bread, give it a dip into the egg and baileys mixture. Swirl it around until both sides of the bread are evenly covered, then place it carefully into your skillet.”,”text”:”Taking a single piece of bread, give it a dip into the egg and baileys mixture. Swirl it around until both sides of the bread are evenly covered, then place it carefully into your skillet.”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”Fry the bread on each side for 3-5 minutes until it has turned golden brown. Flip and repeat on the uncooked side.”,”text”:”Fry the bread on each side for 3-5 minutes until it has turned golden brown. Flip and repeat on the uncooked side.”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”As each piece cooks, transfer to the wire rack in the oven as you cook the rest.”,”text”:”As each piece cooks, transfer to the wire rack in the oven as you cook the rest.”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”Serve two pieces of Baileys French toast per person, add to a plate, and dust with a teaspoon of powder sugar and your favorite toppings”,”text”:”Serve two pieces of Baileys French toast per person, add to a plate, and dust with a teaspoon of powder sugar and your favorite toppings”,”url”:””,”image”:””},{“@type”:”HowToStep”,”name”:”Enjoy!”,”text”:”Enjoy!”,”url”:””,”image”:””}]}

.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .recipe-card-image .wpzoom-recipe-card-print-link .btn-print-link {
background-color: #FFA921;
box-shadow: 0 5px 40px #FFA921;
}
.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .details-items .detail-item .detail-item-icon {
color: #FFA921;
}
.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list>li .tick-circle {
border: 2px solid #FFA921;
}
.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list > li .tick-circle {
border-color: #FFA921;
}
.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list > li.ticked .tick-circle {
border-color: #FFA921 !important;
background-color: #FFA921;
}

Tips and Tricks

  • If you are being healthy or just don’t like white bread, it’s not a problem. While our Baileys French Toast recipe calls for white bread, it will work just as well with brown bread too!
  • We appreciate that some people may be avoiding gluten. This recipe also works with gluten-free bread. We have found that gluten-free bread is slightly denser. However, once you’ve got it soaked in that lovely Baileys egg mix, the taste is practically identical.
  • Here is a super important tip, so pay attention. While it may seem easier to throw all of your bread slices into the mix in one go, we recommend working piece by piece. There are a couple of reasons for this. The first is that in no time at all if left in the egg mixture, your bread is going to turn soggy and even fall apart. Yuck! Secondly, you don’t want to overcrowd your skillet. If you do, you’ll find that your French toast won’t cook evenly.
  • This recipe is completely scaleable. We’ve made ours for 4  people. If you want to make more, simply double the ingredients equally.
  • Don’t worry that baileys is an alcoholic drink. Once it is combined with the egg, it is really diluted. The heat from the cooking process burns away any alcohol, so yes, you can eat this before you go to work.
  • Our French toast recipe can be made ahead of time and frozen. This is a great idea if you want to create a steady supply of delicious Baileys French toast when you are on the go. To freeze, simply make the recipe as instructed, allow it to cool, and then freeze in individual portions. You can reheat the French toast by baking it in a hot oven for 15 minutes or placing it in a toaster until it defrosted and warmed through
  • Here’s a top tip. We’ve saved it until last, so you’ll remember. Be sure that when you are making the French toast, cut the crusts off your bread. The crusts are slightly thicker than the rest of the bread and don’t cook quite as quickly. Nobody wants a soggy crust. By trimming off the edges, you’ll make your French toast look so much neater too!

Conclusion

We love French toast, and we love baileys too! When we get both tastes combined in our Baileys French toast, it is a lovely way to start the day (guilt-free). This makes for an ideal breakfast to make ahead if you follow our guide above. Now all you’ll have to worry about is preparing the toppings. What’s your favorite topping for French toast? Let me know in the comments below. I’m always looking out for new breakfast ideas.

Originally posted at Recipe Fairy

Potato Broccoli Soup (quick recipe)

Potato broccoli soup is a classic cold-weather soup that has a creamy texture from the potatoes without tons of added cream!

We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.

bowls of Potato Broccoli Soup with a spoon inside

Why We Love this Soup

  • It uses simple ingredients that I usually have on hand.
  • Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget.
  • Potatoes add to the creamy texture without adding a lot of extra fat.
  • This is a meatless main but great with added leftovers like shrimp or chicken.
  • It keeps for about 5 days in the fridge and reheats well for lunches.

Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!

ingredients to make Potato Broccoli Soup

Ingredients and Variations

BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well!

POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling.

CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.

top view of ingredients in the pot to make Potato Broccoli Soup before adding broccoli and blending

How to Make Potato Broccoli Soup

  1. Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, cover & cook again.
  2. Remove 1 cup of broccoli & potatoes; set aside.

process of blending potato and broccoli together in the pot

  1. Using an immersion blender, blend remaining soup in the pot until smooth.
  2. Return everything to pot, stir in both cheeses until melted.

adding final ingredients to pot to make Potato Broccoli Soup

PRO TIP: If an immersion blender (hand blender) is unavailable, pour the soup into a countertop blender instead. Be sure you don’t seal the lid and allow the steam to escape.

Crock Pot:

  1. Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
  2. Add all ingredients to Crock Pot, stir, & cover. Cook on high for 3 hours or on low for 5 or until potatoes are tender.
  3. Stir in cheeses & cover. Cook another 30 minutes or until cheeses are melted & soup is creamy.
  4. Garnish with extra cheese before serving.

Instant Pot:

  1. Set instant pot to sauté, cook onion & celery in butter until softened, about 3 to 4 minutes.
  2. Add remaining ingredients except cheeses, cover, & set on high for 6 minutes. Allow a natural release of steam.
  3. Stir in both the cheeses until melted & the soup is creamy.
  4. Garnish with extra cheese before serving.

Leftovers

  • Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside.
  • Lay them flat in the freezer and when they are frozen, store them upright to save freezer space.
  • Potato broccoli soup will keep in the freezer up to 6 months.

pot full of Potato Broccoli Soup with a laddle taking a scoop

More Creamy Soups

Did your family love this Potato Broccoli Soup? Be sure to leave a rating and a comment below! 

close up of bowl of Potato Broccoli Soup with a spoon

Potato Broccoli Soup

This filling & flavorful Potato Broccoli Soup is the perfect meatless meal for lunch or dinner!
Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 306
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 rib celery diced
  • 16 ounces baking potatoes peeled and diced, about 2 medium potatoes
  • 3 cups chicken broth
  • 3 cups broccoli florets
  • salt & pepper to taste
  • ½ cup heavy cream
  • cup sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese fresh

Instructions

  • Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes.
  • Add potatoes and chicken broth. Cover and simmer 8 minutes.
  • Add broccoli and cook until softened, about 5-6 minutes.
  • Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
  • Using a hand blender, blend remaining soup in the pot until smooth. Simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
  • Garnish with additional cheese if desired.

Nutrition

Serving: 1.25cup | Calories: 306 | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 817mg | Potassium: 916mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 81mg | Calcium: 183mg | Iron: 2mg
Potato Broccoli Soup in a white bowl with a spoon and writing
pot of Potato Broccoli Soup with a title
Potato Broccoli Soup in a bowl with a spoon and title
Potato Broccoli Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Spinach Lasagna (no boiling needed)

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Spinach Lasagna on plates with Reynold's Wrap

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!

Tips for an Easy Meal

Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!

  • Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
  • Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
  • Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
  • This dish can be made up to 3 days ahead of time before baking.
  • Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
  • Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.

This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 

Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.

*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

ingredients on a baking sheet to make Spinach Lasagna

Ingredients

SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.

SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.

PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip

To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.

Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

ingredients to make Spinach Lasagna

How to Make Spinach Lasagna

Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!

  1. Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
  2. Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Sauce in a dish with Reynold's Wrap and lasagna noodles

  1. Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
  2. Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
  3. Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Spinach Lasagna in pieces on Reynold's Wrap

 

Make it a Freezer Meal

  • Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
  • Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
  • To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

close up of plated Spinach Lasagna

More Lasagnas We Love

Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

close up of plated Spinach Lasagna

Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it’s the perfect dish to feed a crowd!
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 476
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Foil

Ingredients

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach thawed
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese shredded, divided
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.
  • Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  • While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
  • Place 1 cup of sauce in the bottom of the prepared pan.
  • Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  • Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  • Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  • Cool 20 minutes before cutting.

Video

Nutrition

Calories: 476 | Carbohydrates: 37g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1320mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5430IU | Vitamin C: 13mg | Calcium: 553mg | Iron: 3mg
plated Spinach Lasagna with a title
close up of Spinach Lasagna with writing
close up of Spinach Lasagna with a title
Spinach Lasagna cut into pieces and a plated dish with a title

Originally posted at Spend with Pennies

Bruschetta Chicken

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping inspired by my bruschetta. I love this recipe and know you will, too!

tomato bruschetta topping on chicken

Bruschetta Chicken | A Favorite Dinner

This Bruschetta Chicken made its way around the web when I first posted it last week for dinner. Lots of people were sharing the picture because they were THAT excited about this ever-popular recipe. Now, all you lovely readers can actually share the prettier pictures with accompanying recipe to boot!

Main Ingredients Needed

This recipe is a relatively healthy one that only requires minimal (but flavorful!) ingredients.

  • Roma Tomatoes – fresh and slightly tangy, Roma tomatoes are the perfect type for bruschetta chicken.
  • Garlic + Fresh Basil – garlic and basil to complement the tomatoes.
  • Chicken – simple cooked chicken for a bright and fresh meal.
  • Balsamic Glaze – I love to top this meal with a balsamic glaze, it perfectly rounds out the flavors in this Italian-inspired dish.

Variations

This Bruschetta Chicken recipe is a simple one, but don’t let that deter you from customizing it for a little more flavor. Here are some ideas to get you started:

  • Parmesan Cheese: feel free to top this dish with parmesan cheese.
  • Red Onions: these can be added to the bruschetta to add some punch.
  • Italian Seasoning: try adding this to the chicken while it cooks. More herbs equals more flavor.
bruschetta chicken on white plate

How to make Bruschetta Chicken

For full details, including increments, see the recipe card down below!

Step 1: Make the Bruschetta Topping

Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.

Step 2: Brown the Chicken

Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.

Step 3: Drizzle with Balsamic Glaze

Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!

tomato bruschetta topping on chicken

How to Serve Bruschetta Chicken

Here are some traditional items to serve with this meal:

Low Carb Options

Or if you are sticking to a low carb diet, here are some tasty alternatives:

  • zucchini noodles
  • cauliflower rice
  • asparagus

More Recipe to Try!

And that’s it! Bruschetta Chicken, a simple 30 minute meal perfect for those busy weeknights.

The printable recipe card is down below, save/print/bookmark this page 🙂

tomato bruschetta topping on chicken

Print

Bruschetta Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping
Course Dinner
Cuisine American
Keyword bruschetta chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 serving
Author Lauren

Ingredients

for the bruschetta topping-

  • 4 roma tomatoes diced
  • 1 small clove garlic grated
  • 10 basil leaves chopped
  • salt & pepper to taste
  • 4 chicken cutlets

Instructions

  • Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.
    diced tomatoes, garlic and basil in glass bowl
  • Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.
  • Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!
    bruschetta chicken on white plate

The post Bruschetta Chicken appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pav Bhaji (a Vegan version)

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Pav Bhaji

Today has me longing to get back to normal. Back to the days where we could travel freely, explore, meet up with loved ones and all that good stuff. It’s probably the weather, which is cold, wet and grey here in Sydney. It’s days like this that also have me longing for some comfort food. For me, personally, comfort food changes from time to time. Sometimes, its a big bowl of soup, other times its a big bowl of steamed broccoli. I know, right! Broccoli = comfort food? At times I wonder whether thats normal. Well that’s a mystery for another day, but on more normal days, comfort food is usually Indian food and more often than not, the Street Food kind.

Today, I’m going to treat you to one of my favourites – the good ol’ Mumbai style Pav Bhaji. Never heard of it before? Well, there’s 2 components to it Pav – bread (not any bread, but a dinner roll thats split in two, buttered and lightly toasted.) and Bhaji – a mixed vegetable mash that has been cooked in butter with some beautiful, mild, but warming spices and topped off with some more butter. Usually the bread is toasted on the same pan the veggies are cooked on and it absorbs some of the flavours of the veggie mix, but today we’re keeping things simple. I’m just going to use another pan.

Pav Bhaji - Pav
Buttered and lightly toasted Bread Rolls

If you’d like to try your hand at making some delicious Laadi Pav, try this recipe out. It works like a charm. In the spirit of keeping things simple, I’m just using some store-bought bread rolls today.

The Bhaji or vegetable mix is a really versatile component. Everyone that makes a Pav Bhaji, has their own version. A lot of recipes call for a Pav Bhaji Masala. You can find this at almost any Indian grocery store, but I usually refrain from buying something like this spice mix that has just one use. And seeing how Pav Bhaji is an indulgent treat, we don’t make it very often. So after some experimenting, I figured out a combination of simple spices that works really well. The best part is that these spices are really common and if you cook Indian food, you most likely already have them in your kitchen.

So let’s get cooking.

Pav Bhaji (a Vegan version)

Recipe by Trisha VazCourse: MainCuisine: IndianDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Ingredients

  • 1 potato, peeled and cubed

  • 1 carrot, cubed

  • 2 cups cauliflower florets

  • 1 cup green peas

  • 1 teaspoon oil

  • 3 tablespoons of butter, plus more to butter the bread

  • 1 onion, finely chopped

  • 1/2 green capsicum, finely chopped

  • 1 teaspoon minced garlic

  • 1/4 tsp turmeric powder

  • 1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)

  • 1 teaspoon + 1/2 tsp garam masala powder

  • 1/4 cup Passata

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh coriander, chopped

  • 5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)

  • Toppings –
  • Butter

  • Onion, finely chopped

  • Fresh coriander finely chopped

  • Some lemon / lime wedges

    The amount of each of these toppings depends on how much you’d like to add to each portion.

Directions

  • Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender.
    (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)
  • Heat the oil in a large pan and add 2 tablespoons of butter. Sauté the onions for a couple of minutes till they start softening.
  • Add the chopped capsicum and cook till they soften a little.
  • Add the minced garlic and sauté for another minute.
  • Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.
  • Add the Passata and stir through. Cook this mix for 3-4 minutes.
  • Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency.
    (Please see the recipe video below.)
  • Using a potato masher, mash all the vegetables to a chunky mash consistency.
  • Check for seasoning and add more salt, as needed.
  • Add 1/2 teaspoon of garam masala powder and stir through.
  • Add 1 tablespoon of butter and stir through. Take the pan off the heat.
  • Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.
  • To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread.

    Enjoy!

Recipe Video

Notes

  • Cooking time will depend on how you boil your vegetables. It takes me about 10 minutes in my pressure cooker. Your pressure cooker may take longer or if you’re cooking it in a pot on the stove, it could take longer. Please consider this while calculating cooking time overall.
  • Leftover bhaji keeps well. Reserve some of the vegetable stock in a little jar and refrigerate along with the bhaji. The next day, heat the bhaji on the stovetop. If it is too thick, add a splash of the reserved vegetable stock to get the desired consistency.
  • The bread is best buttered and toasted just before serving. So toast only as many as you intend serving immediately.

{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Pav Bhaji (a Vegan version)”,”image”:[“https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×500.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×375.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-480×270.png”],”description”:”Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.”,”keywords”:[],”author”:{“@type”:”Person”,”name”:”Trisha Vaz”},”datePublished”:”2021-02-25T06:25:45+00:00″,”prepTime”:”PT15M”,”cookTime”:”PT30M”,”totalTime”:”PT45M”,”recipeCategory”:[“Main”],”recipeCuisine”:[“Indian”],”recipeYield”:[“5″,”5 servings”],”nutrition”:{“@type”:”NutritionInformation”,”calories”:”300 cal”},”recipeIngredient”:[“1 potato, peeled and cubed”,”1 carrot, cubed”,”2 cups cauliflower florets”,”1 cup green peas”,”1 teaspoon oil”,”3 tablespoons of butter, plus more to butter the bread”,”1 onion, finely chopped”,”1/2 green capsicum, finely chopped”,”1 teaspoon minced garlic”,”1/4 tsp turmeric powder”,”1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)”,”1 teaspoon + 1/2 tsp garam masala powder”,”1/4 cup Passata”,”Salt, to taste”,”Freshly cracked black pepper, to taste”,”Fresh coriander, chopped”,”5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)”,”Butter”,”Onion, finely chopped”,”Fresh coriander finely chopped”,”Some lemon / lime wedgesThe amount of each of these toppings depends on how much you’d like to add to each portion.”],”recipeInstructions”:[{“@type”:”HowToStep”,”name”:”Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender. (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)”,”text”:”Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender. (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127353″,”image”:””},{“@type”:”HowToStep”,”name”:”Heat the oil in a large pan and add 2 tablespoons of butter. Sautu00e9 the onions for a couple of minutes till they start softening.”,”text”:”Heat the oil in a large pan and add 2 tablespoons of butter. Sautu00e9 the onions for a couple of minutes till they start softening.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127354″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the chopped capsicum and cook till they soften a little.”,”text”:”Add the chopped capsicum and cook till they soften a little.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127355″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the minced garlic and sautu00e9 for another minute.”,”text”:”Add the minced garlic and sautu00e9 for another minute.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127356″,”image”:””},{“@type”:”HowToStep”,”name”:”Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.”,”text”:”Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142334569099005″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the Passata and stir through. Cook this mix for 3-4 minutes.”,”text”:”Add the Passata and stir through. Cook this mix for 3-4 minutes.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142335170859838″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency. (Please see the recipe video below.)”,”text”:”Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency. (Please see the recipe video below.)”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142335208329843″,”image”:””},{“@type”:”HowToStep”,”name”:”Using a potato masher, mash all the vegetables to a chunky mash consistency.”,”text”:”Using a potato masher, mash all the vegetables to a chunky mash consistency.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423362528310684″,”image”:””},{“@type”:”HowToStep”,”name”:”Check for seasoning and add more salt, as needed.”,”text”:”Check for seasoning and add more salt, as needed.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423383767612485″,”image”:””},{“@type”:”HowToStep”,”name”:”Add 1/2 teaspoon of garam masala powder and stir through.”,”text”:”Add 1/2 teaspoon of garam masala powder and stir through.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423387235812858″,”image”:””},{“@type”:”HowToStep”,”name”:”Add 1 tablespoon of butter and stir through. Take the pan off the heat.”,”text”:”Add 1 tablespoon of butter and stir through. Take the pan off the heat.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423390030413247″,”image”:””},{“@type”:”HowToStep”,”name”:”Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.”,”text”:”Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423391629913540″,”image”:””},{“@type”:”HowToStep”,”name”:”To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread. Enjoy!”,”text”:”To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread. Enjoy!”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423395745213973″,”image”:””}],”video”:{“@type”:”VideoObject”,”name”:”Pav Bhaji (a Vegan version)”,”description”:”Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.”,”thumbnailUrl”:[“https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×500.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×375.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-480×270.png”],”contentUrl”:”https://youtu.be/8MmGH729T8Q”,”embedUrl”:”https://youtu.be/8MmGH729T8Q”,”uploadDate”:”2021-02-25T06:25:45+00:00″,”duration”:””}}

The post Pav Bhaji (a Vegan version) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)

A plate of Greek meatballs in tomato sauce, with green beans, lemons, oregano, and rice in the background
Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia). Greek meatballs in rich tomato sauce, with all-day simmered flavor in about an hour thanks to pressure cooking.

I miss food festivals. Here in Northeast Ohio, we have a wide range of Orthodox churches and fraternal orders, all of which have fantastic food fests to show off their national cuisines. My favorite is the Akron Greek Fest at Annunciation Church. I load up on stuffed grape leaves, lamb shanks, gyros, moussaka, baklava. And, especially, this week’s recipe: Soutzoukakia, also known as Greek meatballs.

If you’ve made my Instant Pot Italian Meatballs, this recipe will look very familiar. It’s the same basic technique, pressure cooker meatballs in a tomato sauce, but with a different flavor profile. (It’s amazing how we can cross the Ionian Sea by changing a few spices.)

There isn’t much of a trick to this recipe; most of the work is mixing and shaping the meatballs. After that, the sauce is simple: a sauté of onions and garlic with spices, a deglazing of the pan with red wine (optional, but adds a nice touch of flavor). Then the meatballs and the tomatoes go in the pot, and pressure cooking gives the sauce the flavor of an all-afternoon simmer in less than an hour.

It’s traditional to serve these meatballs with rice; I sometimes substitute orzo pasta for the rice, though any pasta shape would work. I usually include pita bread with the meal, to help mop up the delicious tomato sauce. And, of course, a Greek salad or green beans are great sides to go with this rich main course.

Recipe: Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)

Print

.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{display:flex;padding:0 0 1em}@media only screen and (min-width:520px){.tasty-recipes-scale-container{float:right;padding:0 0 1em}}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599;align-self:center}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container button:focus{outline:none}.tasty-recipes-ingredients-header{margin:1em 0}@media only screen and (min-width:520px){.tasty-recipes-ingredients-header{display:flex;flex-wrap:wrap;align-items:center;justify-content:space-between}}.tasty-recipes-ingredients-header .tasty-recipes-ingredients-clipboard-container{display:inline-flex;align-items:baseline}.tasty-recipes-ingredients-header h3{margin:0 10px 10px 0}.tasty-recipes-ingredients-clipboard-container .tasty-recipes-copy-button{position:relative;width:24px;height:24px;padding:0;background:transparent;border:none;color:#353547}.tasty-recipes-ingredients-clipboard-container .tasty-recipes-copy-button:hover{opacity:.5}.tasty-recipes-instructions-header{display:flex;flex-wrap:wrap;justify-content:space-between;align-items:baseline;margin:1em 0}.tasty-recipes-entry-content .tasty-recipes-instructions h3{margin:0 0 1rem}@media only screen and (min-width:520px){.tasty-recipes-entry-content .tasty-recipes-instructions h3{margin:0}}button[name=tasty-recipes-video-toggle]{margin:0;padding:0;width:86px;height:30px;border-radius:2px;border:#979599;display:inline-block;line-height:20px;vertical-align:middle;text-align:center;font-size:14px;background:#979599}button[name=tasty-recipes-video-toggle] span{padding:0 4px;pointer-events:none}button[name=tasty-recipes-video-toggle][aria-checked=false] :last-child,button[name=tasty-recipes-video-toggle][aria-checked=true] :first-child{background:#fff;color:#979599;border-radius:2px;padding:2px 4px}button[name=tasty-recipes-video-toggle][aria-checked=false] :first-child,button[name=tasty-recipes-video-toggle][aria-checked=true] :last-child{color:#fff}label[for=tasty-recipes-video-toggle]{text-transform:uppercase;font-size:.6rem;padding-right:8px;color:#979599;line-height:30px;user-select:none;vertical-align:middle;-moz-user-select:none;-ms-user-select:none;-webkit-user-select:none;-o-user-select:none}.tasty-recipe-responsive-iframe-container{margin:10px 0}.tasty-recipes-print-button{background-color:#667;display:inline-block;padding:.5em 1em;text-decoration:none;border:none}.tasty-recipes-print-button:hover{background-color:#b2b2bb;display:inline-block;padding:.5em 1em;text-decoration:none}a.tasty-recipes-print-button,a.tasty-recipes-print-button:hover{color:#fff}.tasty-recipes-equipment{display:flex;flex-wrap:wrap;justify-content:space-evenly}.tasty-recipes-equipment>h3{flex:0 0 100%}.tasty-recipes-equipment .tasty-link-card{flex:0 0 50%;padding:1.5rem 1rem;text-align:center}@media screen and (min-width:500px){.tasty-recipes-equipment .tasty-link-card{flex:0 0 33%}}.tasty-recipes-equipment .tasty-link-card p{font-weight:700;font-size:1em;margin-bottom:0}.tasty-recipes-equipment .tasty-link-card p a{color:initial}.tasty-recipes-equipment .tasty-link-card span{font-size:.9em}.tasty-recipes-nutrition ul{list-style-type:none;margin:0;padding:0}.tasty-recipes-nutrition ul:after{display:block;content:” “;clear:both}.tasty-recipes-nutrition li{float:left;margin-right:1em}.tasty-recipes-plug{text-align:center;margin-bottom:1em;display:flex;flex-wrap:wrap;align-items:center;justify-content:center}.tasty-recipes-plug a{text-decoration:none;box-shadow:none}.tasty-recipes-plug a img{width:150px;height:auto;margin:5px 0 0 8px;display:inline-block}.tasty-recipes-footer-content{text-align:center;padding:1.5em}.tasty-recipes-footer-content .tasty-recipes-footer-copy{margin-left:0}.tasty-recipes-footer-content img,.tasty-recipes-footer-content svg{width:60px}.tasty-recipes-entry-content .tasty-recipes-entry-footer h3{font-size:1.25em;margin:0 0 .25em;padding:0}.tasty-recipes-entry-footer p{font-size:.75em;margin:0}.tasty-recipes-entry-footer p a{text-decoration:underline;box-shadow:none;border-bottom:none}.tasty-recipes-flash-message{display:inline-block;margin-left:10px;padding:4px 10px;background-color:#fff;box-shadow:0 .3px .4px 0 rgba(0,0,0,.024),0 .9px 1.5px 0 rgba(0,0,0,.05),0 3.5px 6px 0 rgba(0,0,0,.1);border-radius:4px;color:#313135;font-size:13px;letter-spacing:0;line-height:1.2em}@media screen and (min-width:500px){.tasty-recipes-flash-message{padding:4px 10px}}.tasty-recipes-flash-message p{padding:0;margin:0;text-transform:none}@media screen and (min-width:500px){.tasty-recipes-footer-content{display:flex;justify-content:center;align-items:center;padding:1.5em 0;text-align:left}.tasty-recipes-footer-content .tasty-recipes-footer-copy{margin-left:.8em}}@media print{.tasty-recipes-no-print,.tasty-recipes-no-print *{display:none!important}}/* Bold recipe card styles. */ .tasty-recipes{border:5px solid #667;margin-top:6em;margin-bottom:4em}.tasty-recipes.tasty-recipes-has-plug{margin-bottom:1em}.tasty-recipes-plug{margin-bottom:4em}.tasty-recipes-print-button{display:none}.tasty-recipes-image-shim{height:69.5px;clear:both}.tasty-recipes-entry-header{background-color:#667;color:#fff;text-align:center;padding-top:35px;padding-bottom:1.5em;padding-left:2.5em;padding-right:2.5em}.tasty-recipes-entry-header.tasty-recipes-has-image{padding-top:0px}.tasty-recipes-entry-header .tasty-recipes-image{float:none;text-align:center;transform:translateY(-115px);margin-bottom:1em;/* Decide if we need this */}.tasty-recipes-entry-header .tasty-recipes-image img{-webkit-border-radius:50%;-moz-border-radius:50%;border-radius:50%;border:5px solid #667;height:150px;width:150px;display:inline-block;object-fit:cover}.tasty-recipes-entry-header h2{font-size:2em;font-weight:400;text-transform:lowercase;margin-bottom:0;text-align:center;color:#fff;margin-top:0;padding-top:0;padding-bottom:0}.tasty-recipes-has-image .tasty-recipes-entry-header h2{margin-top:-115px}.tasty-recipes-entry-header hr{border:1px solid #b7bbc6;background-color:#b7bbc6;margin-bottom:1em;margin-top:1em}.tasty-recipes-entry-header div.tasty-recipes-rating{text-decoration:none;border:none}.tasty-recipes-entry-header .tasty-recipes-rating:hover{text-decoration:none}.tasty-recipes-entry-header div.tasty-recipes-rating{font-size:1.375em;display:block}.tasty-recipes-entry-header .tasty-recipes-rating p{margin-bottom:0}.tasty-recipes-entry-header span.tasty-recipes-rating{margin-left:0.25em;margin-right:0.25em;color:#fff}.tasty-recipes-entry-header .rating-label{font-style:italic;color:#b7bbc6;font-size:0.6875em;display:block}.tasty-recipes-entry-header .tasty-recipes-details{margin-top:1em}.tasty-recipes-entry-header .tasty-recipes-details ul{list-style-type:none;margin:0}.tasty-recipes-entry-header .tasty-recipes-details ul li{display:inline-block;margin-left:0.5em;margin-right:0.5em;font-size:1em;line-height:2.5em;color:#fff}@media only screen and (max-width:520px){.tasty-recipes-entry-header .tasty-recipes-details .detail-icon{height:0.8em;margin-top:0.4em}.tasty-recipes-entry-header .tasty-recipes-details ul li{font-size:0.875em;line-height:1.75em}}@media only screen and (min-width:520px){.tasty-recipes-entry-header .tasty-recipes-details .detail-icon{height:1em;margin-top:0.6em}.tasty-recipes-entry-header .tasty-recipes-details ul li{font-size:1em;line-height:2.5em}}.tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label{font-style:italic;color:#b7bbc6;margin-right:0.125em}.tasty-recipes-entry-header .tasty-recipes-details .detail-icon{vertical-align:top;margin-right:0.2em;display:inline-block;color:#FFF}.tasty-recipes-entry-header .tasty-recipes-details .author a{color:inherit;text-decoration:underline}.tasty-recipes-entry-content{padding-top:1.25em}.tasty-recipes-entry-content .tasty-recipes-buttons{margin-bottom:1.25em;margin-left:1.25em;margin-right:1.25em}.tasty-recipes-entry-content .tasty-recipes-buttons:after{content:’ ‘;display:block;clear:both}.tasty-recipes-entry-content .tasty-recipes-button-wrap{width:50%;display:inline-block;float:left;box-sizing:border-box}.tasty-recipes-entry-content .tasty-recipes-buttons a{text-transform:uppercase;text-align:center;display:block;color:#fff;background-color:#667;font-size:1em;line-height:1.375em;padding-top:1em;padding-bottom:1em;font-weight:bold;margin-top:0;border:none;border-radius:0;text-decoration:none}.tasty-recipes-entry-content a img{box-shadow:none;-webkit-box-shadow:none}.tasty-recipes-entry-content .tasty-recipes-buttons a:hover{background-color:#979599;text-decoration:none}.tasty-recipes-entry-content .tasty-recipes-buttons img{vertical-align:top}.tasty-recipes-entry-content .tasty-recipes-buttons .svg-print,.tasty-recipes-entry-content .tasty-recipes-buttons .svg-pinterest,.tasty-recipes-entry-content .tasty-recipes-buttons .svg-heart-regular,.tasty-recipes-entry-content .tasty-recipes-buttons .svg-heart-solid{height:1.25em;margin-right:0.375em;margin-bottom:0;background:none;display:inline-block;vertical-align:middle}@media only screen and (min-width:520px){.tasty-recipes-entry-content .tasty-recipes-button-wrap:first-child{padding-right:0.625em}.tasty-recipes-entry-content .tasty-recipes-button-wrap:last-child{padding-left:0.625em}}@media only screen and (max-width:520px){.tasty-recipes-entry-content .tasty-recipes-button-wrap{width:100%}.tasty-recipes-entry-content .tasty-recipes-button-wrap:nth-child(2){padding-top:1em}}.tasty-recipes-entry-content h3{text-transform:uppercase;font-size:0.75em;color:#979599;margin:1.5em 0}.tasty-recipes-ingredients-header,.tasty-recipes-instructions-header{margin:1.5em 0}.tasty-recipes-entry-content h4{font-size:1em;padding-top:0;margin-bottom:1.5em;margin-top:1.5em}.tasty-recipes-entry-content hr{background-color:#eae9eb;border:1px solid #eae9eb;margin-top:1em;margin-bottom:1em}.tasty-recipes-entry-content .tasty-recipes-description,.tasty-recipes-entry-content .tasty-recipes-ingredients,.tasty-recipes-entry-content .tasty-recipes-instructions,.tasty-recipes-entry-content .tasty-recipes-keywords{padding-left:1.25em;padding-right:1.25em}.tasty-recipes-entry-content .tasty-recipes-description p{margin-bottom:1em}.tasty-recipes-entry-content .tasty-recipes-ingredients ul,.tasty-recipes-entry-content .tasty-recipes-instructions ul{list-style-type:none;margin-left:0;margin-bottom:1.5em;padding:0}.tasty-recipes-entry-content .tasty-recipes-ingredients ul li,.tasty-recipes-entry-content .tasty-recipes-instructions ul li{margin-bottom:0.625em;list-style-type:none;position:relative;margin-left:1.5em;line-height:1.46}.tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,.tasty-recipes-entry-content .tasty-recipes-instructions ul li:before{background-color:#667;-webkit-border-radius:50%;-moz-border-radius:50%;border-radius:50%;height:0.5em;width:0.5em;display:block;content:’ ‘;left:-1.25em;top:0.375em;position:absolute}.tasty-recipes-entry-content .tasty-recipes-ingredients ol,.tasty-recipes-entry-content .tasty-recipes-instructions ol{counter-reset:li;margin-left:0;padding:0}.tasty-recipes-entry-content .tasty-recipes-ingredients ol>li,.tasty-recipes-entry-content .tasty-recipes-instructions ol>li{list-style-type:none;position:relative;margin-bottom:1em;margin-left:1.5em;line-height:1.46}.tasty-recipes-entry-content .tasty-recipes-ingredients ol>li:before,.tasty-recipes-entry-content .tasty-recipes-instructions ol>li:before{content:counter(li);counter-increment:li;position:absolute;background-color:#667;-webkit-border-radius:50%;-moz-border-radius:50%;border-radius:50%;height:1.45em;width:1.45em;color:#fff;left:-1.25em;transform:translateX(-50%);line-height:1.5em;font-size:0.6875em;text-align:center;top:0.1875em}.tasty-recipes-entry-content .tasty-recipes-ingredients li li,.tasty-recipes-entry-content .tasty-recipes-instructions li li{margin-top:0.625em}.tasty-recipes-entry-content .tasty-recipes-ingredients li ul,.tasty-recipes-entry-content .tasty-recipes-ingredients li ol,.tasty-recipes-entry-content .tasty-recipes-instructions li ul,.tasty-recipes-entry-content .tasty-recipes-instructions li ol{margin-bottom:0}.tasty-recipes-entry-content .tasty-recipes-equipment{padding-left:1.25em;padding-right:1.25em}.tasty-recipes-entry-content .tasty-recipe-video-embed~.tasty-recipes-equipment{padding-top:1em}.tasty-recipes-entry-content .tasty-recipes-notes{padding:1.25em;background-color:#edf0f2}.tasty-recipes-entry-content .tasty-recipes-notes ol{counter-reset:li;margin-left:0;padding:0}.tasty-recipes-entry-content .tasty-recipes-notes ul{margin-left:0;padding:0}.tasty-recipes-entry-content .tasty-recipes-notes p,.tasty-recipes-entry-content .tasty-recipes-notes ul,.tasty-recipes-entry-content .tasty-recipes-notes ol{background-color:#fff;padding-left:1.5625em;padding-right:1.5625em;padding-top:1.25em;padding-bottom:1.25em;margin-bottom:1.5em;position:relative;-webkit-clip-path:polygon(20px 0,100% 0,100% 100%,0 100%,0 20px);clip-path:polygon(20px 0,100% 0,100% 100%,0 100%,0 20px)}@media only screen and (min-width:520px){.tasty-recipes-entry-content .tasty-recipes-notes ul,.tasty-recipes-entry-content .tasty-recipes-notes ol{margin-left:2em}.tasty-recipes-entry-content .tasty-recipes-notes p,.tasty-recipes-entry-content .tasty-recipes-notes ul li,.tasty-recipes-entry-content .tasty-recipes-notes ol li{padding-left:2.5em}.tasty-recipes-entry-content .tasty-recipes-notes ul li,.tasty-recipes-entry-content .tasty-recipes-notes ol li{position:relative;list-style:none;padding-top:1em;margin-left:0;margin-bottom:0}.tasty-recipes-entry-content .tasty-recipes-notes p:before,.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{content:’i’;display:block;background-color:#667;-webkit-border-radius:50%;-moz-border-radius:50%;border-radius:50%;height:1.3em;width:1.3em;font-size:0.75em;line-height:1.3em;text-align:center;color:#fff;position:absolute;left:1.167em;top:1.9em}.tasty-recipes-entry-content .tasty-recipes-notes ol>li:before{content:counter(li);counter-increment:li;position:absolute;background-color:#667;-webkit-border-radius:50%;-moz-border-radius:50%;border-radius:50%;height:1.45em;width:1.45em;color:#fff;left:2em;transform:translateX(-50%);line-height:1.5em;font-size:0.6875em;text-align:center;top:2em}}.tasty-recipes-entry-content .tasty-recipes-notes p:last-child{margin-bottom:0}.tasty-recipes-entry-content .tasty-recipes-other-details{background-color:#edf0f2;padding:0 1.25em 1.25em}.tasty-recipes-entry-content .tasty-recipes-other-details ul{color:#667;display:flex;flex-wrap:wrap;font-size:0.85rem;list-style:none;margin-bottom:0}.tasty-recipes-entry-content .tasty-recipes-other-details ul li{margin:0 0.5rem;list-style:none}.tasty-recipes-entry-content .tasty-recipes-other-details ul li .tasty-recipes-label{font-style:italic}.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon{color:#667;vertical-align:top;margin-right:0.2em;display:inline-block}@media only screen and (max-width:520px){.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon{height:0.8em;margin-top:0.4em}.tasty-recipes-entry-content .tasty-recipes-other-details ul li{font-size:0.875em;line-height:1.75em}}@media only screen and (min-width:520px){.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon{height:1em;margin-top:0.8em}.tasty-recipes-entry-content .tasty-recipes-other-details ul li{font-size:1em;line-height:2.5em}}.tasty-recipes-entry-content .tasty-recipes-keywords{background-color:#edf0f2;padding-bottom:1em;padding-top:1em}.tasty-recipes-entry-content .tasty-recipes-keywords p{font-size:0.7em;font-style:italic;color:#979599;margin-bottom:0}.tasty-recipes-entry-content .tasty-recipes-keywords p span{font-weight:bold}.tasty-recipes-nutrifox{text-align:center;margin:0}.nutrifox-label{background-color:#edf0f2}.tasty-recipes-nutrifox iframe{width:100%;display:block;margin:0}.tasty-recipes-entry-content .tasty-recipes-nutrition{padding:1.25em;color:#667}.tasty-recipes-nutrition .tasty-recipes-label{font-style:italic;color:#b7bbc6;margin-right:0.125em;font-weight:400}.tasty-recipes-nutrition ul li{float:none;display:inline-block;line-height:2em;margin:0 10px 0 0}.tasty-recipes-entry-footer{background-color:#667}.tasty-recipes-entry-footer img,.tasty-recipes-entry-footer svg{color:#FFF}.tasty-recipes-entry-content .tasty-recipes-entry-footer h3{color:#fff}.tasty-recipes-entry-footer{color:#fff}.tasty-recipes-entry-footer:after{content:’ ‘;display:block;clear:both}/* Print view styles */ .tasty-recipes-print-view .tasty-recipe-video-embed,.tasty-recipes-print-view .tasty-recipes-other-details,.tasty-recipes-print-view .tasty-recipes-equipment,.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details .detail-icon,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p:before,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ul li:before,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-ingredients ol li:before,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-instructions ul li:before,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-instructions ol li:before,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ol>li:before,.tasty-recipes-print .tasty-recipes-entry-footer img{display:none}.tasty-recipes-print-view{font-size:11px;background-color:#fff}.tasty-recipes-print-view .tasty-recipes-print-button{display:inline-block}.tasty-recipes-print{padding:0;font-size:11px}.tasty-recipes-print-view .tasty-recipes{margin-top:1em}.tasty-recipes-print .tasty-recipes-entry-header{background-color:inherit;color:inherit;padding-bottom:0;padding-left:1em;padding-right:1em;padding-top:1em;text-align:left}.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image{float:right;transform:none}.tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2{margin-top:0;text-align:left}.tasty-recipes-print .tasty-recipes-entry-header h2{color:inherit;margin-bottom:0.5em}.tasty-recipes-print .tasty-recipes-entry-header hr{display:none}.tasty-recipes-print .tasty-recipes-entry-header span.tasty-recipes-rating{color:#000}.tasty-recipes-entry-header div.tasty-recipes-rating a{text-decoration:none}.tasty-recipes-entry-header div.tasty-recipes-rating p{margin-top:4px}.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul{padding:0;clear:none}.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li{line-height:1.5em;color:#000;margin:0 10px 0 0}.tasty-recipes-print .tasty-recipes-entry-content img{max-width:50%;height:auto}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-ingredients ol li,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-instructions ol li{margin-bottom:0.5em;line-height:1.1;list-style:decimal}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-ingredients ul li,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-instructions ul li{margin-bottom:0.5em;line-height:1.1;list-style:disc}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes{background:none!important}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ul,.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ol{background:none!important}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ol li{padding:0;clip-path:none;background:none;line-height:1.5em;list-style:decimal}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p{padding:0;clip-path:none;background:none;line-height:1.5em}.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ul li{padding:0;clip-path:none;background:none;line-height:1.5em;list-style:disc}.tasty-recipes-print .tasty-recipes-source-link{text-align:center}

A plate of Greek meatballs in tomato sauce, with green beans, lemons, oregano, and rice in the background

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)



  • Author:
    Mike Vrobel

  • Prep Time:
    30 minutes

  • Cook Time:
    45 minutes

  • Total Time:
    1 hour 15 minutes

  • Yield:
    4 servings

Description

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia). Greek meatballs in rich tomato sauce, with all-day simmered flavor in about an hour thanks to pressure cooking.


Ingredients

Greek Meatball Mix

  • pounds meatloaf mix (1 pound ground beef, ½ pound ground pork)
  • ¾ cup plain bread crumbs
  • 1 small onion, grated or finely minced
  • 2 large garlic cloves, grated or finely minced
  • ¼ cup minced fresh parsley (or 2 tablespoons dried parsley)
  • 1½ teaspoons fine sea salt
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • 1 egg, beaten

Greek Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ½ cup red wine (or more chicken broth, or water)
  • 1 cup chicken broth, (homemade or low sodium store-bought), or water
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon fresh ground black pepper
  • Minced parsley for garnish


Instructions

  1. Shape the meatballs: In a large bowl, break up the ground beef and pork. Sprinkle the bread crumbs, onion, garlic, parsley, salt, cumin, oregano, and cinnamon over the meat, then work the dry ingredients into the meat. Once everything is evenly mixed, add the beaten egg, and work it into the meat. Roll the meat mix into 16 golf-ball sized meatballs, each about 2 inches in diameter.
  2. Sauté the aromatics for the tomato sauce: Heat the olive oil an Instant Pot set to sauté mode (or other pressure cooker set to medium heat) until the oil starts shimmering. Add the onion and garlic to the pot. Sprinkle with the cumin, cinnamon, and ½ teaspoon sea salt, then saute, stirring occasionally, until the onions soften, about 5 minutes.
  3. Simmer the wine: Pour the wine into the pot and stir, scraping any stuck bits of onion loose from the bottom. Bring the wine to a simmer, and simmer for 1 minute to boil off some of the alcohol.
  4. Everything in the pot: Stir in the chicken broth, scraping the bottom of the pot one last time to make sure nothing is sticking. Add the meatballs to the pot, trying for a single layer of meatballs. (I usually wind up with one that has to sit on top of the others). Pour the crushed tomatoes over the meatballs.
  5. Pressure Cook for 15 minutes with a Natural Release: Lock the lid and pressure cook at high pressure for 15 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 13 minutes if using a stovetop pressure cooker. Let the pressure to come down naturally, about 20 minutes. (If you’re in a hurry, let the pressure come down for 15 minutes then quick release any remaining pressure.)
  6. Serve: Scoop the meatballs out of the pot with a slotted spoon. Stir the fresh ground black pepper into the tomato sauce in the pot. Pour a few ladles of sauce over the meatballs, and use the rest to sauce your rice or pasta. Enjoy!

Notes

Greek olive oil and greek red wine are traditional, but I don’t get too hung up on that – I’ll use what I have on hand.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Greek

(function(){
window.addEventListener( ‘message’, function( event ){
if ( ‘https://nutrifox.com’ !== event.origin ||
typeof event.data !== ‘string’ ) {
return;
}
var payload = JSON.parse( event.data );
switch ( payload.event ) {
case ‘setHeight’:
var iframe = document.getElementById( ‘nutrifox-label-‘ + payload.recipeId );
iframe.style.height = payload.height + ‘px’;
break;
}
} );
}())

Keywords: Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia), Pressure Cooker Greek Meatballs with Tomato Sauce

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Lamb Youvetsi (Greek Lamb Stew with Orzo)
Instant Pot Greek Baby Potatoes with Garlic, Lemon, and Herbs
Instant Pot Greek Chicken Thighs With Tomatoes and Herbs
My other Instant Pot and Pressure Cooker Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

The post Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia) appeared first on DadCooksDinner.

Originally posted at Dad Cooks Dinner

Classic Shepherd’s Pie

Classic Shepherd’s Pie

Regardless of what you call it, a classic Shepherd’s Pie, Shepards Pie or Cottage Pie, it is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional (but you definitely should say yes to the cheese!).

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Hope for the Picky Eaters

Betcha won’t be surprised to hear that I had a love/hate relationship with Shepherd’s pie growing up. Mashed potatoes were my thing for sure and that extra melty cheese on top totally made me a happy girl. But then there was that ground beef underneath. Oh how I hated the texture!

With time I learned that ground beef is affordable, delicious and makes for much quicker and easier meals. I totally get why Shepherd’s Pie is a quick and easy dinner idea for families and the perfect dinner to take to a new mom or sick friend. 

Famous Shepherd’s Pie Recipes

There are a lot of easy shepherd’s pie recipes out there that call for less of a sauce and instant mashed potatoes, but I prefer more flavor so I’ve taken some nods from Alton Brown’s Shepherd’s pie and Gordon Ramsay’s Shepherd’s pie recipes for this one. 

A serving of shepherd's pie on a white plate with a fork resting beside it. You can see the rich ground beef and vegetable filling, the mashed potatoes on top, and the yellow melted cheddar cheese topping it all.

What Is Shepherd’s Pie?

Shepherd’s Pie is a type of savory pie that is sort of an old fashioned food that’s hearty and filling.

The base layer is a simple a mix of ground beef (or lamb) and vegetables that is all simmered in a saucy gravy. Then, it’s topped with mashed potatoes that form a golden crust on top. Some people add cheese on top too, and my answer to cheese is always a yes!

A casserole dish of shepherd's pie. A serving has been removed so you can see the ground beef, carrots and peas in the filling. It is topped with mashed potatoes and melted cheese with a few parsley leaves on top.

What Ingredients Do I Need to Make Shepherd’s Pie?

Ok, don’t get worried about this list. It may look a little long at first glance, but it’s mostly vegetables that need dicing and seasonings/herbs:

  • Oil
  • Ground Beef
  • Garlic
  • Onions (yellow)
  • Carrots
  • Celery
  • Salt
  • Paprika
  • Black Pepper
  • Flour
  • Tomato Paste
  • Beef Broth
  • Worcestershire Sauce
  • Peas (frozen)
  • Parsley (fresh)
  • Thyme (fresh)
  • Rosemary (fresh)
  • Mashed Potatoes
  • Cheddar Cheese
Here is a photo of all the ingredients so you can get a good visual.

A table top with containers of ground beef, onions, chopped red and green peppers, spices, peas, and broth.

How to Make Shepherd’s Pie

Before I tell you how to make shepherd’s pie from scratch let me tell you about the meat:

You can use lamb or ground beef. I almost always use ground beef just because it’s cheaper and my kids prefer it. Ground beef is an easy meat to cook and it’s family friendly.

Ok, here are the steps:

  • Cook the mashed potatoes and set aside.
  • Cook the ground beef using a beef chopper to break up the meat. It’s a MUST HAVE kitchen product.

A casserole dish containing browned ground beef.

  • Add the onions, carrots, garlic and celery, cooking until tender.

A casserole dish filled with browned ground beef, onions, peas, and carrots.

  • Add seasonings and flour and then the liquids, cooking until thickened. 

A casserole dish filled with browned ground beef, carrots, peas, onions and celery.

  • Put in the remaining ingredients and then place in a casserole dish.
  • Top with potatoes and bake. 

A casserole dish filled with shepherd's pie filling and topped with mashed potatoes. There is a spoon resting on top.

  • Top with cheese and stick it back in the oven for a few minutes for the cheese to melt. Enjoy!

A casserole dish containing a baked shepherd's pie. It is topped with melted cheese and parsley leaves.

I’m always a little hung up when I get done making a casserole. I mean, technically I just covered the food groups in one pan but it totally doesn’t seem right to just plop out one dish and not have a side. In case you ever end up in the same dilemma…

What Goes With Shepherd’s Pie?

How Long Will Shepherd’s Pie Keep?

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

A serving of shepherd's pie on a white plate with a fork beside it. There is a napkin and a casserole dish in the background.

Shepherd’s pie is such an amazing dish to bring to a new momma or sick friend. But I especially love it so prepare for an upcoming need. Like, if your friend is pregnant and already chasing two kids, try dropping off a frozen casserole that she can use on the day she feels overwhelmed. Here’s a few tips.

Can Shepherd’s Pie Be Frozen?

Shepherd’s pie can be frozen after baking or prior to baking.

  • After baking: Bake as stated in the instructions, then cool and cover tightly with plastic wrap and then foil.
  • Before baking: Assemble everything directed except for the cheese. Cover tightly with plastic wrap and then foil.

Shepherd’s pie can be frozen for up to 2 months as long as you have tightly wrapped the dish in saran wrap and foil.

How Do You Reheat Frozen Shepherd’s Pie?

Bake covered at 350 degrees for 1 hour, tenting with foil and adding any cheese at the end so it doesn’t over cook.

A serving of shepherd's pie on a white plate. there is a fork resting next to it on the plate.

Can Shepherd’s Pie Be Made With Chicken?

Shepherd’s pie can be made with chicken, but I’d recommend sticking to ground chicken or shredded chicken breasts.

It can be made with a variety of meats other than ground beef, like a ground turkey or ground elk.

Can You Make Shepherd’s Pie Ahead of Time?

You can make shepherd’s pie ahead of time.

Prepare it up to the point of baking, cover tightly and keep it in the refrigerator for up to 1 day before baking.

A serving of shepherd's pie with carrots, peas and ground beef for filling, topped with mashed potatoes and melted cheese. There is a fork resting on the plate and a napkin and a small container of salt next to it.

Vegetarian Shepherds Pie

As I’m finishing this shepherds pie I’m curious if anyone out there would be interested in a vegetarian version? 

I’d love to hear your thoughts as it takes a lot of time and effort to create a recipe but I really think a vegetarian version could be so, so good! 

 

This dish is so hearty and filling but full of comfort. I mean, what’s more comforting than creamy mashed potatoes and saucy ground beef and vegetables? Classic shepherd’s pie is on the menu this week!

More Ground Beef Dinners You’re Sure to Love:

You can find all of our beef recipes here.

Raised in the Kitchen - Carrian Cheney

63 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Print

Shepherd’s Pie

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Shepherd’s Pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional
Course 100 + BEST Easy Beef Recipes for Dinner, All Your Favorite Fall Recipes to Warm up to, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 714kcal

Ingredients

  • 1 Tablespoon Oil
  • 1 Pound Ground Beef
  • 2 Cloves Garlic chopped
  • 2 Onions yellow, finely chopped
  • 2 Carrots finely diced
  • 2 Stalks Celery finely diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • Black Pepper to taste
  • 2 Tablespoons Flour
  • 2 Tablespoons Tomato paste
  • 1 1/3 Cups Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 Cup Peas frozen
  • 1 Tablespoon Parsley finely chopped
  • 1/2 teaspoon Thyme fresh,finely chopped or 1/4 teaspoon dry
  • 1 teaspoon Rosemary fresh, finely chopped or 1/2 teaspoon dry
  • 4 Cups Mashed Potatoes  
  • 3/4 Cup Cheese cheddar, shredded

Instructions

  • Make our favorite mashed potatoes. You need about 4 cups of mashed potatoes to top off the casserole, set aside.
  • Heat the oil over medium high heat in a large, deep skillet. 
  • Add the beef and cook until browned, using a beef chopper to break up the meat and all the meat juices have evaporated. 
  • Add the garlic, onions, carrots and celery and continue cooking until the veggies soften.
  • Sprinkle the salt, paprika, pepper and flour over the pan, cooking for 2 minutes, stirring often. 
  • Stir in the tomato paste and cook, stirring all the time, until it smells rich (about 1 minute).
  • Pour the broth and Worcestershire over the meat and veggies, scratching the browned bits off the bottom. Bring to a boil and cook until most of the liquid has evaporated and a thick gravy has formed.
  • Stir in the peas and herbs. Check for seasoning, adding salt and pepper as needed then spread in a 7×11 baking dish and set aside until cooled.
  • Preheat the oven to 400°F.
  •  Spread the mashed potatoes over the cold filling gently so that they don’t mix together. 
  • Bake at 400°F for 20 minutes or until golden, adding the shredded cheese the last 10 minutes.

Notes

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

Nutrition

Serving: 1g | Calories: 714kcal | Carbohydrates: 68g | Protein: 35g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 978mg | Potassium: 1440mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5943IU | Vitamin C: 74mg | Calcium: 240mg | Iron: 4mg

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Classic Shepherd’s Pie

Originally posted at Oh Sweet Basil

Vegan BLT Sandwich

This easy vegan BLT recipe makes the most satisfying sandwich ever! 

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Not all BLT sandwiches are created equal. Some people opt for adding fried green tomatoes, avocado, or even a fried egg on top. While others like to stick to the traditional version.

My easy vegan version, uses grilled Portobello mushrooms as the “bacon” to give this sandwich a serious punch of flavor. I also opted for gluten free bread, and vegan mayo to make this dish completely vegan friendly.

Even if you’re not vegan, you will love this healthier version of the classic American sandwich.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

The secret to creating a delicious vegan BLT Sandwich is marinating the mushrooms, as long as possible. (I let mine go anywhere from 4-24 hours.) The marinade creates that addicting smoky, sweet flavor that will keep you coming back for more.

What Ingredients do I need for a P.L.T (Portobello Lettuce Tomato) Sandwich?

  • 2 Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise
This easy vegan PLT recipe makes the most satisfying sandwich ever!

How to cook the mushroom “Bacon”:

I prefer to grill my mushrooms. Simply, cook for about 8-10 minutes on each side, until they are tender and have yummy grill marks.

You can always cook in a skillet or in the oven at 400 degrees for about 15 minutes.

Once mushrooms are cooked, remove from grill and cut into strips.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Switch up your BLT game with this recipe for an PLT Sandwich. Juicy mushrooms, fresh tomatoes and crunchy lettuce all makes this BLT sandwich the ultimate sandwich!

Vegan BLT

Ingredients

  • 2 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise

Instructions

  1. Marinate portobello mushrooms in olive oil, garlic salt, onion salt, pepper, worcestershire sauce, balsamic vinegar in dish for anywhere from 4 hrs- 24 hrs
  2. Grill mushrooms for about 8-10 minutes on each side, depending on heat of the grill
  3. Once mushrooms are cooked, remove from grill and cut into strips
  4. Spread vegan mayo on toasted bread, add lettuce, tomatoes, and sliced mushrooms
  5. Enjoy!
3.1

http://www.thehealthyhomecook.com/plt/

Originally posted at The Healthy Homecook