Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

ladling minestrone soup out of pot

What is Minestrone Soup?

Minestrone Soup is a hearty Italian soup that includes vegetables, broth, and pasta (or rice). It’s one of those great soups that are delicious, vegetarian, and packed full of nutrition. I personally love the stuff and could eat the entire pot. It’s warm, satisfying and one bowl will fill you up! Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it alongside. Top the whole dish with some parmesan cheese and crusty bread and that’s dinner!

Main Ingredients Needed

Overall, Minestrone Soup is a pretty healthy meal! If you don’t like certain vegetables in the recipe then you can omit them or substitute them for other ones. Here’s what you need:

  • Olive Oil – this is used to saute the veggies that need a little more cooking time than the rest.
  • Onion, Carrots + Celery – these three form the base of this soup. Lots of vitamins and minerals here.
  • Chicken Broth – use a high-quality chicken broth for the best results. If you are looking to keep this recipe vegetarian, replace the chicken broth with vegetable broth.
  • Dark Kidney Beans + Garbanzo Beans – rinsed and drained. I used these to add in some protein to make this meal more filling.
  • Tomato Sauce + Diced Tomatoes – these are added to help make and flavor the broth.
  • Cabbage – if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in.
  • Basil, Oregano, Salt + Pepper – don’t forget the salt and pepper when it comes to the seasonings.
  • Short Cut Pasta – I used mini shells but you could use whatever short cut pasta you have, or even use rice or couscous!
beans in colander getting poured into minestrone soup

Variations

I am a firm believer that you should use ingredients that you have on hand or ingredients that you like. Because of this I encourage my reader’s to make variations to my recipes if they want to. Here are a couple ideas for Minestrone Soup:

  • Add Meat: I made a meatless soup but you can easily add in ground beef, chicken, Italian sausage or another type of protein.
  • More Vegetables to Use: you could sub out any of the vegetables listed about to make this soup your own. Some ideas include: spinach, potatoes, corn, zucchini, kale, green beans, peas, butternut squash, or collard greans.
  • Flavor Enhancing Ingredients: this could be anything from adding garlic to adding lemon juice/zest. There are a lot of variations out there so go crazy and experiment away.

How to Make Minestrone Soup

For full details on how to make Minestrone Soup, see the recipe card down below 🙂

Saute Veggies

In a large pot, sauté onions, carrots and celery in olive oil over medium heat until slightly softened (the rest of the cooking will continue later in the recipe)

Add Broth + Other Ingredients

Stir in broth, beans, tomato sauce, diced tomatoes, seasonings and cabbage.

Simmer + Cook Pasta

Bring to boil, then reduce heat and simmer for at least 20 minutes. The longer it cooks the better the flavor becomes. 10 minutes before serving, pour in pasta to cook or boil it separately.

Top with Parmesan

Serve with parmesan cheese and good quality crusty bread.

close up of minestrone soup

Storing Minestrone Soup

Any leftover Minestrone Soup can be stored in an airtight container in the fridge for up to a week. If the soup seems too thick after storing it, just add some more broth when you are heating it back up in the microwave or on the stove top.

Freezing Instructions

Because this is a broth-based soup it freezes beautifully! Cool completely then simply store in a freezer-safe container, leaving an inch or two of space at the top to account for expansion, for up to 3 months. To serve, thaw in the fridge overnight then heat over the stovetop.

close up of minestrone soup

More Italian Soups to Try!

If you liked this Minestrone Soup you are bound to like my other Italian soup recipes!

The printable recipe card is down below, enjoy 🙂

ladling minestrone soup out of pot

Print

Minestrone Soup

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

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months!
Course Dinner, Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 242kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 ribs celery washed and chopped
  • 6 cups chicken broth
  • 15 oz dark kidney beans 1 can, rinsed and drained
  • 15 oz garbanzo beans 1 can, rinsed and drained
  • 15 oz tomato sauce 1 can
  • 14.5 oz diced tomatoes 1 can
  • 2 cups shredded cabbage
  • 1 tablespoon basil
  • 1 teaspoon oregano or marjoram
  • salt and pepper to taste
  • 1 cup short cut pasta such as shells

Instructions

  • In a large pot, sauté onions, carrots, and celery in butter and oil over medium heat for 7-10 minutes.
    sauteed vegetables in big pot
  • Stir in water, chicken broth, beans, tomato sauce, diced tomatoes, seasonings, and cabbage.
    cabbage and spices in minestrone
  • Bring to boil, then reduce heat and simmer for at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately.
    adding pasta to soup
  • Serve with parmesan cheese and good quality crusty bread.
    ladling minestrone soup out of pot

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 888mg | Fiber: 11g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg

The post Minestrone Soup appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Homemade Tartar Sauce

This easy Homemade Tartar Sauce flavored with lemon and dill is the perfect condiment for seafood. Creamy, fresh, and ready in 5 minutes!

Tartar sauce topped with fresh dill in a small glass jar.

Although I’m not one to knock a kitchen shortcut, buying bottled tartar sauce just isn’t worth the couple of minutes it takes to mix up this easy Homemade Tartar Sauce recipe. And, friends, this sauce kicks the store bought variety to the curb! When it comes to tartar sauce, fresh is definitely best.

Ingredient Notes

The ingredients for Homemade Tartar Sauce with text overlay.
  • Mayonnaise – Skip the light mayo and use regular or a healthy fat mayonnaise for the best flavor. My favorite healthy fat mayo of the moment is olive oil mayo. I can’t distinguish the difference in taste from regular and it has half the fat and almost half the calories.
  • Sour cream – Either light or regular sour cream work well. I always have light sour cream on hand so that’s what I use.
  • Pickles – Use diced bread and butter, sweet, or dill pickles or pickle relish. If you have pickle chips in your fridge, there’s no need to go out and buy relish. Just dice them and it works perfectly. I like this Homemade Tartar Sauce best with bread and butter pickles. They are sweet but not too sweet and add such great flavor.
  • Onion – Use a cheese grater to grate a sweet yellow or white onion. This is a great way to add onion flavor to sauces and condiments without adding the crunchy texture of raw diced onion.
  • Dill – Dill adds that classic flavor that pairs so well with seafood. Either fresh or dried dill works great.
  • Lemon – You’ll need the juice from half of a lemon to cut the dairy and add fresh, bright flavor.
  • Salt and pepper – A little salt and pepper is all you need. There is no need for other seasoning that might compete with the lemon and dill.

How to Make Homemade Tartar Sauce

Tartar sauce ingredients are combined in a mixing bowl.
  • Add all the ingredients to a mixing bowl.
  • Mix well. Cover and refrigerate until you’re ready to serve.

I think the flavor improves after it chills so I like to make it an hour or two before serving.

A spoon in a jar of Homemade Tartar Sauce set on a wooden block.

Storage

Transfer the Homemade Tartar Sauce to an airtight plastic storage container or a small mason jar and refrigerate it for a week or more. For the best quality, I recommend using it in under 2 weeks.

A small spoon scoops tartar sauce from a jar.

Serving Suggestions

Homemade Tartar Sauce is an excellent served with most seafood dishes. These are some of my favorites.

A fish stick dipping into a jar of tartar sauce.

Tartar sauce made from scratch is creamy, fresh, and SO much better than store bought!

Tartar sauce topped with fresh dill in a small glass jar.

Print

Homemade Tartar Sauce

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

This easy Homemade Tartar Sauce flavored with lemon and dill is the perfect condiment for seafood. Creamy, fresh, and ready in 5 minutes!
Course Condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 88kcal

Ingredients

  • ¾ cup mayonnaise I use olive oil mayo
  • ¼ cup light or regular sour cream
  • ¼ cup diced pickles or pickle relish bread and butter, sweet, or dill
  • 1 tablespoon grated white or yellow onion
  • 2 tablespoons fresh chopped dill or 1 teaspoon dried dill
  • ½ lemon juiced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use. I think the flavor improves after it chills so I like to make it an hour or two before serving.

Notes

Nutrition information was calculated with olive oil mayonnaise and light sour cream. 

Storage

Transfer the Homemade Tartar Sauce to an airtight plastic storage container or a small mason jar and refrigerate it for a week or more. For the best quality, I recommend using it in under 2 weeks.

Important Ingredient Notes and Tips

  • Mayonnaise – Skip the light mayo and use regular or a healthy fat mayonnaise for the best flavor. My favorite healthy fat mayo of the moment is olive oil mayo. I can’t distinguish the difference in taste from regular and it has half the fat and almost half the calories.
  • Sour cream – I always have light sour cream in my fridge and we can’t distinguish a difference in taste from regular. Both light and regular work well.
  • Pickles – Use diced bread and butter, sweet, or dill pickles or pickle relish. If you have pickle chips in your fridge, there’s no need to go out and buy relish. Just dice them and it works perfectly. I like this Homemade Tartar Sauce best with bread and butter pickles. They are sweet but not too sweet and add such great flavor.
  • Onion – Use a cheese grater to grate a sweet yellow or white onion. This is a great way to add onion flavor to sauces and condiments without adding the crunchy texture of raw diced onion.
  • Dill – Dill adds that classic flavor that pairs so well with seafood. Either fresh or dried dill works great.

Nutrition

Serving: 2tablespoons | Calories: 88kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 275mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

The post Homemade Tartar Sauce appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, Caramelized Onions in the Instant Pot.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe, like these Caramelized Onions.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 Cups

Caramelized Onions in the Instant Pot

Caramelized Onions in a White Serving Bowl

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnay

Instructions

  1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
  2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
  3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
  4. Add white wine and cook down again until wine is evaporated.
  5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 115Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 557mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Spicy Spring Veggie Burger

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #spiceupspringtime #CheckOutOurBackside #GreenMountainGringo

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make! Full of black beans, poblano peppers, grilled corn, topped with Green Mountain Gringo® Medium Salsa, all on a perfectly toasted bun. It’s simply the best!

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

It’s burger time! Warm weather always brings out the burger-lovers in all of us. Am I right?  

What if I told you the next time you have a craving for a burger, to try a veggie version instead?  You may think I’m crazy, but trust me on this one.  Vegetarian recipes don’t need to be bland or boring. This flavor packed veggie burger is killer!

In addition to black beans, there are bursts of grilled sweet corn and fresh poblano peppers in each bite. Topping it with Green Mountain Gringo® Salsa is just another reason why this recipe is my favorite.

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

Green Mountain Gringo® makes high quality food products for individuals who are health conscious and also want to know what ingredients are included in their products.

They have a long history of providing delicious products with truly clean ingredient labels. In fact, “Check Out Our Backside” is a proposal Green Mountain Gringo® gives their customers, with the promise of preparing delicious, healthy options with high quality ingredients.

**Check out their product locator to find a store near you that stocks all their goodies!**

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

How to cook Spicy Spring Veggie Burgers?

You can easily cook these in the oven or a skillet. But, if you prefer to use a grill, I would recommend using a double sided grill basket. It will make it much easier to flip the burgers, without the chance of loosing anything through the grates.

**Note these burgers will not shrink, like meat burgers.  Make sure you form them to the size and thickness you would like them to be.

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

Simple Ingredients:

  • Green Mountain Gringo® Medium Salsa– Green Mountain Gringo® is my salsa of choice any time of year, but especially when the weather starts to warm up and we all start to enjoy the outdoors. They have plenty of flavor options that perfect for any “socially distanced” activity with friends and family.
  • Black Beans–  I used canned beans for this recipe.  I’m all about simple, simple, simple. 
  • Poblano Peppers– The spice of these peppers will vary.  You may get a tame or super spicy one.  If you take a sample and find it is spicy, use only half if you want.
  • Fresh corn–  There is nothing better than fresh corn!  I grilled mine to add a little extra flavor to the burgers.  
  • Green onions–  The more fresh ingredients the better, right?  Chopped green onions are the perfect addition!
  • Eggs–  These will act as a binder for your burgers.  If you would prefer to have a vegan option, you can make flax eggs to replace the regular eggs.  1 tablespoons ground flax seed meal + 3 tablespoons water. Stir until well combined and let sit for about 10 minutes to set up.
  • Breadcrumbs–  I used gluten free breadcrumbs, but feel free to use regular breadcrumbs or even panko breadcrumbs. 
  • Seasonings–  Cumin and garlic salt take this burger to the next level.  If you want to add more spice, feel free to add a dash or two of red pepper flakes.
  • Buns– Choose your favorite burger bun, gluten free or not.  **Or go bun-less all together.
  • Optional additions– Lettuce, tomato & onions.  You can never have too many fresh vegetables!

All ingredients with details measurements are in the printable recipe card below

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

How to Prepare Spicy Spring Veggie Burgers:

Step 1:  In a food processor, combine black beans (reserving 1 cup), bread crumbs, eggs and dry seasonings.  Pulse until everything is combined.

Step 2: In a large bowl, mix together pureed ingredients with remaining black beans, chopped poblano, grilled corn, and chopped onion.

Step 3: Form patties to the size of your buns, and place on a prepared baking sheet.  Bake at 375 degrees F. for approximately 20 minutes (flipping half way through the cooking process).

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

Step 4:  Carefully remove the burgers from your oven.  Top with desired amount of Green Mountain Gringo® Medium Salsa.  

Step 5:  Build your delicious Spicy Spring Veggie Burgers.  Top with fresh lettuce, tomato & onion if desired. 

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

What do I serve with Spicy Spring Veggie Burgers?

Of course, the PERFECT side would be Green Mountain Gringo® Tortilla Chips. But, some other great options are:

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

You will never need another veggie burger recipe again. This is Spicy Spring Veggie Burger is sure to become your go-to, top of the list, burger of all burgers recipe.

This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make!

 

Spicy Spring Veggie Burger

Spicy Spring Veggie Burger

Ingredients

  • 2 15oz cans of black beans – drained & rinsed
  • 1 poblano pepper – chopped
  • 1-2 grilled corn on the cob
  • 3 green onions – chopped
  • 2 eggs
  • Desired amount of Green Mountain Gringo® Medium Salsa
  • 1 cup gluten free breadcrumbs (or preferred)
  • 1 tsp cumin
  • 1 tsp garlic salt
  • Preferred burger buns (if desired)
  • Optional toppings: tomatoes, onions, lettuce

Instructions

  1. In a food processor, combine black beans (reserving 1 cup), bread crumbs, eggs and dry seasonings.  Pulse until everything is combined.
  2. In a large bowl, mix together pureed ingredients with remaining black beans, chopped poblano, grilled corn, and chopped onion.
  3. Form patties to the size of your buns, and place on a prepared baking sheet.  Bake at 375 degrees F. for approximately 20 minutes (flipping half way through the cooking process).
  4. Carefully remove the burgers from your oven.  Top with desired amount of Green Mountain Gringo® Medium Salsa.  
  5. Build your delicious Spicy Spring Veggie Burgers.  Top with fresh lettuce, tomato & onion if desired.

Originally posted at The Healthy Homecook

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

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”},”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

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

Margherita Pizza

A perfectly crispy and chewy crust that is topped with a homemade tomato sauce, melty mozzarella cheese, fresh basil, a sprinkling of sea salt, and a drizzle of olive oil. This is the ultimate Margherita Pizza recipe! Crack out that Pizza Dough and try this delicious classic!

baked margherita pizza on cutting board

Ever since we moved out of NYC, Gordon and I have been dying to eat some amazing pizza. Since Margherita Pizza was our favorite, its the one we’ve been trying to perfect first and I’m so excited to be sharing this recipe with you today. New York knows they make pizza well and there are SO many pizzerias that have great pies. Our favorite pizzeria in the city was steps away from our last apartment and mama, was it good. So, we’ve been using our memories and tastebuds as a guide and gotten as close to the original as one can at home. I hope you come to love this recipe and become master pizza makers in the process.

But First, What is Margherita Pizza?

Margherita Pizza is not to be confused with a margarita…as in the drink. Two totally different things! The name Margherita actually comes from Italian royalty, technically Margherita of Savoy, the Queen of Italy. Word on the street is she was tired of the French food she was being served on a trip to Naples, so the most famous pizza maker of the time in Naples, was then asked to make her a pizza. And thus the Margherita Pizza was born.

There is more to the story, but that’s basically all you need to know.

hand holding can of san marzano tomatoes

Main Ingredients Needed

Here’s everything you’ll need to make Margherita Pizza. Because this is a such a simple recipe with very few ingredients, the quality of those ingredients is what is most important.

For the Sauce

While I tried making this recipe with just the San Marzano Tomatoes, I found adding a few simple ingredients to help bring out that tomato flavor was best.

  • San Marzano Tomatoes – I chose to use San Marzano Tomatoes for their authentic quality and taste (you can read all about it here). This is the brand I used and have loved them!
  • Olive Oil – to make the sauce a little saucier and to add some silkiness.
  • Garlic – for flavor.
  • Sugar – to cut the acidity from the tomatoes.
  • Salt + Pepper – season to taste!

Toppings

A Margherita Pizza always will have fresh basil and fresh mozzarella.

  • Fresh Basil Leaves – these are placed right on top of everything else (whole or sliced)! They add a fresh quality to the dish.
  • Fresh Mozzarella Cheese – Cut into thin slices or broken into pieces to place on the pizza. BelGioioso is the brand I used and is widely available.
  • Sea Salt + Olive Oil – these are optional finishing toppings for the baked pizza. While they are optional, I’d highly recommend them!

Variations

Margherita Pizza is so so so good all on it’s own, but if you are looking to spice this recipe up, feel free to use some of these ideas:

  • Smoked Mozzarella: this is seriously some yummy stuff that elevates the whole dish.
  • Herby Pizza Dough: consider adding Italian Seasoning (a mix of herbs) to your pizza dough, that way, even the crust is packed with flavor.
  • Grill Your Pizza: have you ever tried grilling pizza before? Let me tell you it’s life-changing. Luckily for you, I have a whole how-to on grilled pizza.
diced fresh mozzarella cheese on paper towels

How to Make Margherita Pizza

For full details on how to make Margherita Pizza, see the recipe card down below 🙂

Step 1: Preheat Oven and Pizza Stone

Move the oven rack to the very bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat the oven to as hot as it will go: usually 500-525 degrees F. Once the oven is preheated, keep the stone in there for an extra 30 minutes to ensure it is hot.

Step 2: Make the Sauce

Empty a can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar, and salt. Pulse until mostly smooth, but still has a texture with a few small chunks.

A Note About This Fresh Pizza Sauce

The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

spreading margherita pizza sauce onto pizza dough

Step 3: Prep Mozzarella and Basil

Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.

Step 5: Form Your Pizzas

Stretch and roll pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce.

Transferring that Pizza onto the Hot Stone

Use extra flour and cornmeal to keep the dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone. Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily. Here is a great pizza peel that works perfectly.

unbaked margherita pizza on plate

Step 6: Bake

Add a thin layer of pizza sauce to the dough (less is more). Again, you’ll have to test this out to see what you like best and how it bakes up for you with your oven and pizza stone.

Top with fresh mozzarella and transfer to the hot pizza stone. Bake until bottom crust is browned and crispy and cheese is hot and bubbly. For us, that was 7 minutes exactly.

Step 7: Cool, Garnish and Serve!

Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil, and a light sprinkling of sea salt. I used Maldon Sea Salt Flakes and they really did such a nice job! Do not use table salt..it won’t give you the same taste or effect. Cut and serve immediately.

cut margherita pizza on cutting board

While I still miss the classic Margherita Pizza slices I used to get weekly from the corner pizzeria shop in NYC, this is a close second. Use my directions to make some of the best homemade pizza ever.

Helpful Tools for Homemade Pizza

Pizza Stone. Take your pizza to the next level with a pizza stone! If you want that delicious crispy bottom you find at pizzerias, a pizza stone is the way to do it. This is the one I recommend. If you don’t have a pizza stone or don’t want to invest in one, consider getting large tiles from the hardware store. They work just the same. Upside down cookie sheets will also work in a pinch, but not in the same way because they don’t hold their heat quite as well as a thicker stone would.

Pizza Peel. This will make transferring pizza to the hot stone so much easier! Yes, you can absolutely get by without it, but one you have it you’ll wonder why you didn’t get one sooner. This is the one I recommend. Alternately, use a large, flat plate dusted with cornmeal for easy transferring. Once the pizza is baked, use a large spatula to remove to a cutting board.

Pizza Cutter. This obviously makes cutting pizza so much easier. Again, you don’t HAVE to get one to have success. It’s just nice to have. This is the one I recommend. Alternately, use a knife or kitchen shears.

More Italian Dishes to Try!

Be sure to check out these other Italian dishes too!

The printable recipe card is down below! Save it because it’s a good one 🙂

baked margherita pizza on cutting board

Print

Margherita Pizza

Homemade pizza crust topped with tomato sauce, mozzarella, fresh basil, sea salt and olive oil. This is the ultimate Margherita Pizza recipe!
Course Dinner
Cuisine Italian
Keyword margherita pizza, margherita pizza recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 547kcal

Ingredients

For the Sauce*

  • 28 oz can San Marzano Tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • salt & pepper to taste

For the Pizza

  • 12 fresh basil leaves whole or chopped
  • 8 oz fresh mozzarella cut into cubes
  • coarse sea salt + olive oil

Instructions

  • Move oven rack to the bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat oven to 525 degrees or as high as it will go. Once oven is preheated, keep stone in there an extra 30 minutes to ensure it is hot.

Make the Sauce

  • To make the sauce, empty can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar and salt. Pulse until mostly smooth, but still has texture with a few small chunks.
    pouring margherita pizza sauce into bowl
  • Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.
    diced fresh mozzarella cheese on paper towels

Form the Pizzas

  • Stretch pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce. Use extra flour and cornmeal to keep dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone.

    Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily.

    risen pizza dough in bowl
  • Add a thin layer of pizza sauce to the dough (less is more).
    spreading margherita pizza sauce onto pizza dough

Bake

  • Top with fresh mozzarella and transfer to the hot pizza stone. Bake 7 minutes or until bottom crust is browned and crispy and cheese is hot and bubbly.
    unbaked margherita pizza on plate
  • Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil and a light sprinkling of salt. Cut and serve.
    baked margherita pizza on cutting board

Notes

*The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

*If your oven only goes to 500 degrees, you’ll want to bake your pizza for a few extra minutes to make sure the bottom gets plenty crusty. Of course check the progress as you go since every oven is different.

*If your crust it too thin, it won’t get very crispy because of the sauce and moisture in the cheese. It’s better to err on the side of thicker than thinner.

Nutrition

Calories: 547kcal | Carbohydrates: 71g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1438mg | Potassium: 631mg | Fiber: 6g | Sugar: 17g | Vitamin A: 873IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 6mg

The post Margherita Pizza appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Spicy Olive Oil Bread Dip

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

If you don’t like to cook, this is the recipe for you! Nothing says easy and delicious like olive oil bread dip.

With the right mix of seasonings, you can make this restaurant-style recipe in a matter of minutes. Serve with a crusty baguette, crostini, or your favorite gluten free bread and you will be the talk of the table.

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

Trust me, you need to have this Spicy Olive Oil Bread Dip on hand for a quick pre-dinner snack, as a party appetizer or a delicious side to your next Italian meal.

INGREDIENTS FOR SPICY OLIVE OIL BREAD DIP:

  • 1/3 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 Tbsp shredded Parmesan cheese
This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!
This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

Can you store Spicy Olive Oil Bread Dip?

Because this recipe is so simple to make, I usually make a new batch every time I’m craving it. But, if you prefer to make a large batch and save it for the next few days, go for it!

If you do not add the cheese, you can store it in an airtight container in your pantry or kitchen counter for up to a week. If you mix in the cheese, I would store it in your refrigerator. But make sure to let the oil come to room temperature before you attempt to dip.

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

Enjoy this recipe along with more delicious Italian recipes below:

Slow Cooker Chicken Marsala

This easy slow cooker chicken marsala is the best!

Garlic & Herb Mushroom Spaghetti

Garlic and Herb Mushroom Spaghetti is creamy and perfect.

Grilled Chicken Pasta Primavera

Grilled Chicken Pasta Primavera will be your new favorite dinner recipe.

Roasted Red Bell Pepper Pasta

Homemade roasted red bell pepper pasta for the win!

Quick & Easy Instant Pot Tortellini

Super easy and quick Instant Pot Tortellini.
Spicy Olive Oil Bread Dip

Spicy Olive Oil Bread Dip

Ingredients

  • 1/3 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 Tbsp shredded Parmesan cheese

Instructions

  1. Place all the dry ingredients on a plate or bowl.
  2. Top with olive oil and balsamic vinegar.
  3. Stir well to combine everything.
  4. Enjoy with your favorite bread.

Originally posted at The Healthy Homecook

Immune Boosting Ginger and Turmeric Shots

Immune Boosting Ginger and Turmeric Shots

Immune boosting and anti-inflammatory ginger and turmeric shots recipe. Only 4 ingredients and 5 minutes is all you need to enjoy turmeric shot benefits. 

Close up of two small glass bottle holding ginger and turmeric juice. Squeezed fresh lemons off to the side.

Enjoy the benefits of immune boosting and anti-inflammatory ginger and turmeric shots without the high price tag you’ll find in the stores. This healthy and vegan turmeric shots recipe is loaded with spicy ginger and turmeric and lemon and black pepper. 

 

Having had nodular melanoma and regular melanoma this year, I’m loading up on all-things-healthy to help avoid new cancer growth and other ailments. 

Turmeric Shot Recipe

This is my go-to daily wellness shot recipe to help curb gut issues, reduce inflammation and help ward off colds. It’s comprised of just 4 ingredients: turmeric, ginger, lemons and black pepper. My Healthy Green Smoothie Recipe and Instant Pot Bone Broth are the other healthy elixirs I can’t get enough of.

How To Make Turmeric Shots

When using a juicer, this ginger turmeric shots recipes can be made in just 5 minutes in 4 quick steps:

 

Prep the Produce – wash the turmeric and ginger with a vegetable brush or toothbrush.

 

Juice the Produce – Juice the turmeric, ginger and lemon. 

 

Add the Black Pepper – Add the black pepper to the juice and stir to combine

 

Measure – This wellness shot recipe makes two shots. Divide the juice into two servings and store in an airtight container in the refrigerator. 

Ingredients needed to make a turmeric shot including turmeric, ginger, lemon and black pepper. Also shows two small glass bottles to hold the finished products.

Turmeric Shots Benefits

Wondering what are turmeric shots good for? Benefits of turmeric, ginger and lemon are plentiful. Here are a few reasons to incorporate this Ginger and Turmeric Shot into your daily routine.**

 

Benefits of Turmeric

-Rich with powerful antioxidants that neutralize free radicals.

-Natural anti-inflammatory.

-Stimulates the body’s natural detoxifying process.

-Aids in digestion.

-Improves blood circulation and clotting, helping reverse the heart disease process. 

-is Curcumin, the yellow pigment in the spice, kills and stops the growth of melanoma skin cancer cells in a recent study.

 

Benefits of Ginger

-Rich with antioxidants that neutralize free radicals. Only pomegranates and select berries have more.

-Natural anti-inflammatory.

-Aids in the digestion of food. 

-Helps relieve nausea and upset stomach, especially morning sickness.

-Boosts the immune system.

-Supports metabolism health.

-is a Lowers blood sugars and improves heart disease risk factors. 

 

Benefits of Lemon

-Helps prevent buildup of plaque and progression of heart disease.

-Antioxidant properties proven to reduce inflammation.

-Helps lower blood pressure.

-Helps to prevent kidney stones.

-Improve digestive health.

TURMERIC AND BLACK PEPPER

The absorption of Turmeric is heavily minimized when black pepper isn’t present. Black pepper contains a compound called Piperine, a substance that enhances the absorption of Curcumin (a product of turmeric) by 2,000%. (source)

How Many Turmeric Shots A Day

The recommended daily dose is 60-80 ml. I purchased these 2 oz. glass bottles that holds slightly shy of 60 ml and kick back one per day. You can select a larger size if you prefer more in each dose. Turmeric Shots Amazon cost about $3 each, which adds up quickly.

How Do You take Turmeric Shots?

I just knock it back with nothing else to wash it down. I enjoy the taste of spicy turmeric and ginger, but not everyone does. If that’s you, follow it down with a bit of juice or water or milk. You can also dilute it in a glass of cold water before drinking. 

**DISCLAIMER** I am not a doctor and am not offering up medical advice. These are just benefits I’ve personally researched. 

Close up of two small glass bottle holding ginger and turmeric juice. Squeezed fresh lemons off to the side.

Print

Immune Boosting Ginger and Turmeric Shot

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

Enjoy the benefits of store-bought immune boosting ginger and turmeric shots without the price tag. This turmeric shot recipe is loaded with spicy ginger and turmeric and lemon and black pepper.
Course Breakfast
Cuisine American
Keyword Ginger, Healthy Shots, Juice Shots, Turmeric
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 shots
Calories 180kcal
Cost $5

Ingredients

  • 4 oz Turmeric (*Note 1)
  • 4 oz Ginger
  • 2 Large Lemons, Peeled
  • 1/8 tsp Ground Black Pepper

Instructions

  • Wash the turmeric and ginger with a vegetable brush or toothbrush.
  • Juice the ginger and turmeric. (*Note 2)
  • Remove the skin from the lemons and juice via the juicer.
  • Add the black pepper directly to the juice and manually stir to combine.
  • This recipe makes two shots – divide the juice into two servings and store in airtight containers in the refrigerator. Remove from the refrigerator immediately before you’re ready to enjoy. (*Note 3)

Notes

Note 1 – Turmeric will discolor anything it touches, including your hands. We keep a wet nap nearby to immediately clean up spilled turmeric juice. 

Note 2- Dry the leftover pulp and add it to other juices or smoothies for an added flavor and health boost. 

Note 3- The recommended daily dose is 60-80 ml. I purchased these 2 oz. glass bottles that holds slightly shy of 60 ml. You can select a larger size if you prefer more in each dose.

 

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 10mg | Potassium: 384mg | Fiber: 5g | Sugar: 4g | Vitamin C: 60mg | Calcium: 37mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

jQuery(document).bind(‘gform_post_render’, function(event, formId, currentPage){if(formId == 2) {if(typeof Placeholders != ‘undefined’){
Placeholders.enable();
}} } );jQuery(document).bind(‘gform_post_conditional_logic’, function(event, formId, fields, isInit){} ); jQuery(document).ready(function(){jQuery(document).trigger(‘gform_post_render’, [2, 1]) } );

The post Immune Boosting Ginger and Turmeric Shots appeared first on Foodie and Wine.

Originally posted at Foodie And Wine

Lentil Soup

This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.

Lentils are both very inexpensive and easy to cook. They’re also very good for you.

I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!

This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.

Enjoy it with some crusty bread or maybe some cornbread muffins!

 

Print

Lentil Soup

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

Hands on Time 20 minutes

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock
  • cup lentils
  • 15 oz. can of diced tomatoes
  • salt & pepper to taste
  • balsamic vinegar for serving

Instructions

Instant Pot Version

  • Add the onions, garlic and oil to the Instant Pot. Use the sauté button to cook until the onions are nearly translucent.
  • Add carrots and celery and cook a few more minutes. 
  • Stir in vegetable stock, lentils, and diced tomatoes with their juice. Seal the lid and set the cook time for 15 minutes.
  • When the cook time is done, do a quick pressure release. Add salt and pepper to taste. Serve with a splash of balsamic vinegar.

Stovetop Version

  • Sauté the onions and garlic in oil until nearly translucent.
  • Add carrots and celery and cook a few more minutes.
  • Add the stock, lentils, tomatoes salt and pepper and to a boil.
  • Reduce the heat to medium-low, cover and cook for 30-40 minutes, or until the lentils are tender. Serve with a splash of balsamic vinegar.

The post Lentil Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks