Welcome kitchen witches and crafty cooks!
This is the space for vegetarian dishes, featuring main courses that star fruits, veggies, and other non-meat and non-fish ingredients. Feel free to scroll down to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Blessed be and happy cooking!
Garlic Bread Grilled Cheese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
8 slices of garlic bread. I like using prepared garlic bread—it’s so easy!
8 slices aged Havarti or your favorite sharp cheddar; sliced
1 cup mozzarella or another mild, easy-melting cheese; shredded
Directions:
Preheat a skillet or grill pan over medium heat.
Place four slices of garlic bread, buttered side down, in the skillet.
Layer each slice with 2 slices of Havarti (or cheddar) cheese. Sprinkle ¼ cup shredded mozzarella evenly on top.
Top with remaining garlic bread slices, buttered side up.
Grill for 3–4 minutes per side, pressing lightly with a spatula, until golden and the cheese is melted.
Remove from the skillet and rest for 1 minute. Slice in half and serve.
Notes:
For the best flavor, use a high-quality garlic bread from the bakery section or your favorite frozen brand. The key is that the bread should have a good garlic and butter balance.
If you don’t have Havarti or cheddar, you can swap in Swiss or Gruyère for a more complex flavor.
To ensure a perfect melt, cook the sandwiches on medium heat. Too high of a heat may burn the garlic bread before the cheese fully melts.
Add a sprinkle of garlic powder or dried herbs like oregano or basil to the cheese for an extra flavor kick.
For a heartier sandwich, you can add slices of tomato, bacon, or even a few sautéed mushrooms in between the cheese layers.
Storage:
If you have any leftover Garlic Bread Grilled Cheese, wrap them in aluminum foil and store them in the fridge for up to 3 days. To reheat, place the sandwich in a skillet over medium heat or pop it in the oven at 350°F until heated through and the bread is crisp again. These sandwiches are best enjoyed fresh, but you can also freeze them after grilling for up to 1 month. Just wrap them tightly in foil and reheat from frozen in the oven for about 15-20 minutes.
Nutritional Facts:
Serving: 1sandwichCalories: 429kcalCarbohydrates: 28gProtein: 26gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 863mgPotassium: 138mgFiber: 2gSugar: 3gVitamin A: 634IUVitamin C: 0.4mgCalcium: 551mgIron: 2mg
Recipe courtesy of Dinner by Six.com
4-Ingredient Boursin Pasta
Active Time: 10 mins
Total Time: 30 mins
Servings: 4
Ingredients:
2 pt. cherry tomatoes
1/4 cup extra-virgin olive oil, divided
1 tsp. ground black pepper, plus more for garnish
1 1/2 tsp. kosher salt, divided, plus more for pasta water
2 (5.3-oz.) pkg. garlic and herb spreadable cheese (such as Boursin)
1 lb. rigatoni pasta
1/3 cup grated Parmesan cheese
Basil leaves, for garnish
Directions:
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high.
Place cherry tomatoes in a 13- x 9-inch baking dish; drizzle with 3 tablespoons of the olive oil and sprinkle with pepper and 1 teaspoon of the salt. Toss to coat. Push tomatoes to the outer edges of the dish and place garlic and herb cheese in the center of the dish. Drizzle cheese with the remaining 1 tablespoon of oil.
Meanwhile, add pasta to boiling water and cook until al dente, about 12 minutes. Drain, reserving 3/4 cup of the pasta cooking water.
Remove baking dish from oven and add 1/4 cup of the pasta water; stir until creamy. Add pasta and stir until well coated. Stir in Parmesan, remaining 1/2 teaspoon salt, and up to 1/2 cup more pasta water, 2 tablespoons at a time, to reach desired consistency. Garnish with basil and black pepper and serve immediately.
Notes:
Frequently Asked Questions:
Is Boursin cheese good in pasta?
Absolutely! Boursin melts in the oven, creating a rich and creamy sauce for this pasta in minutes.
Can I use other types of Boursin cheese?
Feel free to use any flavor of Boursin cheese you prefer, including black pepper, basil & chive, rosemary & black garlic, and other flavors as desired.
What does Boursin cheese taste like?
Boursin is a rich, creamy cheese with garlic & herb (or other) flavors included.
Recipe courtesy of Southern Living.com
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Recipe Collections: Meat & Fish Meals
Spinach and Mushroom Crustless Quiche
Servings: 6 slices
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Ingredients:
1 10oz. box frozen chopped spinach ($1.34)
8 oz. mushrooms ($1.97)
1 clove garlic, minced ($0.04)
1/8 tsp salt ($0.01)
1 Tbsp cooking oil (divided, $0.04)
2 oz. feta cheese ($1.26)
4 large eggs ($2.43)
1/4 cup grated Parmesan ($1.46)
1/4 tsp pepper ($0.04)
1 cup milk ($0.18)
1/2 cup shredded mozzarella ($1.17)
Directions:
Preheat the oven to 350ºF. Thaw and squeeze as much moisture out of the spinach as possible.
Rinse any dirt or debris from the mushrooms, then slice them thinly. Mince the garlic.
Add the mushrooms, garlic, salt, and ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture, and the moisture has evaporated from the skillet. No water should remain in the skillet.
Brush the other ½ Tbsp of cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!
Notes:
What Else Can I Add?
This recipe is very customizable as it’s pretty forgiving. You can leave out the veggies I use or swap them for something else! I’d just make sure to cook the moisture out of any vegetables you add so your quiche doesn’t end up soggy. I’d also cook any meats before adding them in. Here are some delicious additions to try:
Bell peppers
Diced onions or caramelized onions
Ham
Broccoli (my bacon broccoli cheddar crustless quiche is another reader favorite!)
Bacon
Ground sausage
Kale
Can this crustless quiche be Made Ahead?
Yes, this crustless quiche recipe is one of my favorite make-ahead breakfast dishes! But you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the quiche is warmed through but not piping hot. This will store in the refrigerator for about 4 days.
Another question I’m often asked is if the egg and veggie mix can be made the day before and then baked the next day. I haven’t personally tried this, but I don’t see why it wouldn’t work! Although it’ll probably take longer to cook, as all the ingredients will be chilled. You could try setting it out at room temperature (to take the chill off) as the oven preheats to help speed things up.
Can You Freeze Quiche?
Egg dishes like this one freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you.
I suggest testing this with one piece of the spinach crustless quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap it tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.
Nutritional Facts:
Serving: 1sliceCalories: 187kcalCarbohydrates: 6gProtein: 13gFat: 13gSodium: 378mgFiber: 2g
Recipe courtesy of Budget Bytes.com
Strawberry French Toast
Yields: 6 - 8 serving(s)
Prep Time: 30 mins
Total Time: 50 mins
Ingredients:
16 oz. strawberries, hulled
2 Tbsp. fresh orange juice
5 Tbsp. granulated sugar
1 (8-ounce) package cream cheese, at room temperature
2 Tbsp. strawberry jam
1 Tbsp. vanilla bean paste
16 (1/2-inch thick) slices soft French, Italian, or sourdough bread
5 large eggs
1/4 cup half-and-half
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1 Tbsp. unsalted butter, plus more as needed
Powdered sugar, for serving
Whipped cream, for serving (optional)
Directions:
Dice 4 of the strawberries and set aside in a small bowl. Slice the remaining strawberries and place them in a medium bowl. Add the orange juice and 2 tablespoons of the granulated sugar to the sliced strawberries and toss to combine. Let it stand at room temperature while you make the French toast.
In a medium bowl, whisk together the cream cheese, strawberry jam, and 1 teaspoon of the vanilla bean paste until combined and smooth. Fold in the diced strawberries.
Generously spread the cream cheese mixture on half the bread slices. Top with the remaining bread slices and press lightly so they adhere. Set aside.
In a shallow bowl or baking dish, whisk together the eggs, half-and-half, cinnamon, salt, and remaining 3 tablespoons granulated sugar and 2 teaspoons vanilla bean paste. Dunk each sandwich in the mixture until fully coated and soaked, about 30 seconds per sandwich. Set aside on a plate.
Melt the butter in a large nonstick skillet or griddle over low heat. Increase the heat to medium-low and add 2 or 3 sandwiches. Cook until golden brown, 3 to 4 minutes per side. Remove from the skillet, add more butter as needed, and repeat with the remaining sandwiches.
Dust the French toast with powdered sugar. Serve with the sliced strawberries and, if you like, whipped cream for topping.
Notes:
What kind of bread is best for strawberry French toast?
Stick with 1/2-inch-thick slices of soft French, Italian, or sourdough bread for this recipe. These breads are sturdy yet tender, making them ideal for holding the creamy filling without falling apart. The thickness of the slices is key—it prevents the toast from becoming soggy while soaking up just the right amount of custard. Avoid using white sandwich bread, as it’s too thin and likely to tear or crumble during cooking.
Can you make strawberry French toast ahead of time?
You’ll want to wait until just before serving to stuff, dip, and griddle the French toast, but there are a few things you can do ahead to save time in the morning. The filling can be made a day in advance (without the strawberries), covered, and stored in the refrigerator. Before using, let it come to room temperature so it’s easier to spread, then fold in the strawberries. The egg custard can also be prepared a day ahead and kept covered in the fridge.
Recipe courtesy of The Pioneer Woman.com
Chocolate Pancakes
Yield: 6 pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
1/2 cup + 2 tablespoons all-purpose flour
1/4 cup cocoa powder
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon espresso powder (optional but brings out the chocolate flavor)
1/4 teaspoon table salt
1 large egg, room temperature
1/2 cup whole milk, room temperature
1 tablespoon vegetable oil or melted butter
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions:
In a large bowl, sift together the flour and cocoa powder, then stir in the sugar, baking powder, espresso powder, and salt.
In a large measuring cup, whisk together the egg, milk, oil/butter, and vanilla.
Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix - lumps are ok, but there should be no pockets of flour).
Stir in the chocolate chips. Let the batter rest for 5 minutes.
Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick, you may want to lightly grease it with cooking spray or a little pat of butter.
Add a few drops of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). If you’re using butter, butter should be melted and hot. Once hot, pour in 1/4 cup of batter, making sure it’s no more than 1/4 inch thick.
Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.
Notes:
Store any leftover pancakes in a freezer-safe plastic bag with a piece of parchment in between so they don’t stick.
Refrigerate for up to 1 week or freeze for up to 3 months.
Not happy with how your chocolate-chip pancakes turned out? Here are some tips to keep in mind:
If your pancakes are too doughy and/or raw in the middle, They are too thick. Make sure they aren’t more than 1/4 inch thick in the skillet.
If your pancakes are thin and didn’t rise: Make sure your skillet is hot before adding the batter; you need heat to react to the baking powder. If the pan is too cold, there is no heat. If there is no heat, the baking powder won’t rise properly.
If your pancakes aren’t fluffy, you overmixed your batter. The more you stir your flour, the more the gluten develops. And overdeveloped gluten will result in chewy pancakes rather than fluffy. It’s ok if your batter is a little lumpy, as long as there are no dry spots of flour left.
Recipe courtesy of Homemade in the Kitchen.com
Lemon Poppy Seed Pancakes
Yield: 12 pancakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes mins
Ingredients:
Pancakes:
2 cups (254 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (50 grams) granulated sugar
Pinch fine sea salt
1/3 cup (50 grams) poppy seeds
2 tablespoons lemon zest (from about 2 medium lemons)
2 cups buttermilk
2 large eggs
2 tablespoons (28 grams) butter, melted, plus more for frying
Lemon glaze:
6 tablespoons powdered sugar
2 tablespoons fresh lemon juice
Fresh blueberries or other berries for serving, if desired
Directions:
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
In a small bowl or measuring cup combine the poppy seeds, lemon zest, buttermilk, eggs, and butter. Add to the flour mixture and stir until combined. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.
Heat a skillet or griddle over medium-high heat. Add a pat of butter and allow it to get hot before dropping the batter by 1/3-cup spoonfuls into the skillet. Cook until the pancakes are cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter.
If not serving the pancakes immediately, keep them warm on a baking sheet in a 200°F oven.
For the glaze:
Meanwhile, use a fork to whisk together the sugar and lemon juice until smooth. Add more sugar for a thicker glaze and more lemon juice for a thinner glaze.
Divide the pancakes among the plates and drizzle with the glaze. Top with fresh berries, if desired, before serving.
Recipe courtesy of Handle the Heat.com
Blackberry Caprese Grilled Cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 sandwiches
Ingredients:
8 slices crusty bread (we like using our crusty artisan bread or a nice sourdough!)
4 Tablespoons unsalted butter, softened
4 ounces (about ½ cup) goat cheese, softened
4 ounces fresh blackberries (about ½ cup), cut into quarters
¼ cup fresh basil, sliced
2 ounces (about ½ cup) fresh mozzarella, torn into small pieces
Directions:
Generously butter one side of each bread slice, then place half of the bread slices butter-side down in a large skillet (reserve the other half of your bread slices for the top of your sandwiches!) You may have to work in batches depending on the size of your skillet.
Spread a thin layer of goat cheese on the non-butter sides of bread in the skillet.
Place cut blackberries on top of the goat cheese. Place basil on top of blackberries.
Divide the mozzarella cheese between the sandwiches and place it on top of the basil.
Place remaining bread on top of sandwiches, butter side up. Turn the skillet to medium heat. I like to start with a cold skillet because it gives the cheese more time to melt as the skillet heats up, and the butter will still help the bread get crispy. This method ensures a crispy sandwich with super oozy, melty cheese! (YUM).
Cook sandwiches 2-3 minutes on each side (once skillet is hot) or until bread has lightly browned and cheese has melted. Serve immediately.
Notes:
Additions and Substitutions. Add crispy bacon or prosciutto for some extra protein. Swap the blackberries for blueberries, strawberries, peaches, or pears. Use pesto in place of the fresh basil if you like. Replace some or all of the cheeses with brie, white cheddar, whipped feta, or Havarti.
How should I soften the butter and goat cheese? We recommend taking them out and letting them come to room temperature for 15-30 minutes before you assemble your sandwiches! The goat cheese will soften more quickly than the butter.
Riffs and Substitutions:
Add some protein. Add crispy bacon or prosciutto to these sandwiches to make them a bit heartier.
Swap the blackberries for raspberries, blueberries, strawberries, peaches, pears, or sliced tomato.
Add some greens. Layer a bit of spinach or arugula between the cheeses for a pop of color. This sandwich is also good with a bit of sliced avocado in the mix!
No fresh basil? Add a layer of basil pesto or our favorite arugula pesto.
Mix up the cheeses. We love the tart + creamy combo of goat cheese and mozzarella here, but use what you have! We like swapping brie, white cheddar, whipped feta, or Havarti for some or all of the cheeses in this recipe.
Make it mini! Use baguette slices instead of larger bread slices for bite-sized grilled cheeses.
Recipe courtesy of Life as a Strawberry.com
Ginger, Turmeric, Cardamom, Buckwheat Honey Oatmeal
YIELD: Makes 1 serving
Ingredients:
1/2 - 3/4 cup - milk of choice
1 packet (approx. 1 oz.) - plain instant oatmeal
1/4 tsp. - ground ginger
1/4 tsp. - ground turmeric
1/4 tsp. - ground cardamom
2 tsp. - buckwheat honey
1 T - toasted pistachios, chopped (optional)
2 tsp. - dried cranberries, optional
Directions:
Heat milk in a microwaveable mug in microwave until boiling, approximately 1 minute on high.
Pour packet of oatmeal into serving bowl. Add ginger, turmeric, cardamom.
Pour heated milk on top of oatmeal and stir, adding more milk as needed until desired consistency is reached.
Top with honey, pistachios and cranberries.
Notes:
Turn this into an especially delicious treat by using coconut milk or topping with coconut whipped cream.
Get creative with toppings! Any type of dried fruit and nuts work well with this recipe.
Recipe courtesy of Honey.com
Lemon Ricotta Pancakes
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Servings: 8 pancakes
Ingredients:
2 large eggs (room temperature)
1¾ tablespoons granulated sugar
1 teaspoon baking powder
1 pinch salt
7¼ tablespoons ricotta (room temperature)
4-5 tablespoons milk, whole/heavy (divided)
¾ cup + 1 tablespoon all-purpose flour (101 grams total, if you double the recipe, then double this amount)
2 tablespoons butter (melted and cooled for a couple of minutes)
1 tablespoon zest
2 tablespoons lemon juice
Blueberry Sauce:
3 tablespoons granulated sugar
2 teaspoons cornstarch
1 pinch cinnamon
2 tablespoons water
1 teaspoon lemon juice
1¼ cups blueberries (fresh or frozen, unthawed)
Directions:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk the eggs and sugar to combine well. Add the ricotta and mix to combine, add 4 tablespoons of milk and mix just to combine, add the dry ingredients a little at a time and mix just to combine.
Add the butter and gently mix together, don’t over mix, gently stir in the zest and lemon juice. If needed, add the remaining milk.
Cook the pancakes in a hot pan with butter. Drop about a ¼ cup of batter onto the pan. Repeat, spacing the batter at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat brushing with more butter and the remaining batter. Serve warm, with butter and a blueberry sauce or toppings of choice. Enjoy!
Blueberry Sauce Directions:
In a medium pot, whisk together the sugar, starch, and cinnamon. Stir in the water and mix together, then add the lemon juice and blueberries. Bring to a boil over medium heat, lower the heat to medium/low, and continue to cook, stirring constantly until it thickens, 2-3 minutes. Remove from heat. Serve over the cooked pancakes.
Notes:
The consistency of ricotta can vary; if the batter is too thick, then add a bit of milk; if too thin, then a bit more flour.
To store the pancakes, cool completely, then place the homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.
Cool your lemon and ricotta pancakes completely. Place them in a freezer-safe bag using wax paper or parchment paper to prevent them from sticking together.
Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through.
You can also place frozen pancakes in the oven, covered with foil, and bake at 375°F until heated through.
Substitutions and Variations:
Customize these ricotta lemon pancakes to your liking with these simple ideas!
Chocolate chips: Traditional lemon ricotta pancakes may not include chocolate chips, but if you are a chocolate lover, there is never a wrong time to include them.
Add berries: In addition to a fruity sauce for topping, feel free to add some fresh blueberries or strawberries to the batter.
Additional lemon zest: If you really love the tangy taste of lemon, add some additional lemon zest. I would caution against adding more lemon juice, as that may upset the ratio of ingredients.
Vanilla extract: Add a pinch of vanilla to enhance the taste in this lemon ricotta pancake recipe.
Expert Tips:
Type of ricotta and milk: I recommend using full-fat ricotta and whole milk for the best ricotta lemon pancakes recipe.
Avoid overmixing the batter: If there are a few lumps when mixing the batter, that is okay! Only mix the wet and dry ingredients until just combined.
Don’t flip until you see bubbles: Wait until the pancake batter starts to bubble in the middle, then flip the pancakes. It’s approximately 2-3 minutes per side.
How to keep lemon pancakes warm: To keep pancakes warm while you make them, preheat your oven to a very low setting and place a baking sheet inside it. Transfer cooked pancakes to the baking sheet while you continue to make the remaining batter.
Fresh lemon zest and juice: To get the most from your lemon, zest just the yellow part of the rind, stopping when you reach the pith or white part. To juice it, cut the lemon in half and microwave for 30 seconds to release the juices.
Recipe FAQs:
Why use ricotta cheese in pancakes?
In Italy, ricotta is used in many recipes, from gnocchi to castagnole to even gelato. You can’t taste the ricotta; it adds moisture and gives these pancakes a buttery texture, even though there is less than two Tablespoons of butter. Try using it in these Italian orange ricotta cookies, ricotta cheesecake, or Italian chocolate chip ricotta cake.
What else to serve with lemon ricotta pancakes?
Other than your favorite toppings, if you are hosting brunch, serve these sweet pancakes alongside some savory options like this oven-baked frittata or cheesy asparagus frittata. This Italian fresh fruit salad is always a great idea, along with a creamy Italian iced coffee.
What is the best way to store and reheat these pancakes?
Cool completely, then place homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.
How to freeze pancakes?
Cool your lemon and ricotta pancakes completely. Place them in a freezer-safe bag using wax paper or parchment paper to prevent them from sticking together. Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through. You can also place frozen pancakes in the oven covered with foil, and bake at 375°F until heated through.
Nutritonal Facts:
Calories: 162kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 61mg | Potassium: 131mg | Fiber: 1g | Sugar: 10g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg
Recipe courtesy of An Italian In My Kitchen
Steamed Winter Vegetables with Honey Topping
**
YIELD: Makes 4 to 6 servings
**
Ingredients:
2 to 2 1/2 cups - winter squash, pared, seeded and cut into chunks
1 - turnip, pared and cut into chunks
1 cup - carrots, julienned
1 small onion, halved and quartered
1/4 cup - honey
2 T - margarine, melted
1 tsp. - orange peel, grated
1/4 tsp. - ground nutmeg
parsley, to garnish (optional)
Directions:
Steam squash, turnip, carrot, and onion over water in a covered skillet for about 5 minutes, or until tender. Drain.
Combine honey, margarine, orange peel, and nutmeg. Drizzle over vegetables and toss.
Garnish with parsley (optional).
Recipe courtesy of Honey.com
Homemade Fried Rice Recipe
Servings: 6
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Ingredients:
3 tablespoons sesame oil
1 cup frozen peas and carrots, thawed
2 teaspoons minced garlic
2 eggs, lightly beaten
3 cups cooked brown rice, or cooked instant white rice
¼ cup soy sauce
Directions:
Heat oil in a large skillet or wok over medium-high heat.
Add peas, carrots, and minced garlic. Cook, stirring, until tender, 8–10 minutes.
Lower the heat to medium-low and push the mixture to one side.
Pour eggs on the other side of the skillet and cook, stirring, until scrambled. Add rice and soy sauce. Mix everything together and cook until heated through.
Notes:
Pro Tip. Use cold rice because it instantly begins to fry when it hits the hot pan, leaving the rice with a crisp outside and a warm inside, whereas freshly cooked rice can become soggy.
Variations: Add more of your favorite veggies in Step 2 along with the peas and carrots for added flavor. For added protein, you can also add any cooked meat or seafood, such as shrimp, pork, bacon, or chicken, when adding the rice and soy sauce.
Secrets for perfect fried rice:
Fresh, properly cooked rice is sticky and should clump together. This is especially helpful when using chopsticks! However, when making this Best Fried Rice Recipe, the grains should be separated to fry evenly.
Cold rice. The secret is to use cold rice. Cold Rice instantly begins to fry when it hits the hot pan, leaving it with a crisp outside and a warm inside, whereas freshly cooked rice can become soggy.
Since cold rice is best for this recipe, I would suggest making a double batch of rice whenever possible. Day-old rice is perfect for this recipe. Freeze cooked rice to be used later.
Rice grain. Medium-grain rice absorbs more moisture than long-grain rice. This dish requires less moisture, so I recommend using long-grain basmati rice or jasmine rice.
Brown rice tends to be a little chewier than white rice, but either is a great option.
Recipe Tips:
Sauce. When adding sauces, less is more. Start with a small amount and taste. If needed, continue adding small amounts until the desired flavor and texture are achieved. Oyster sauce is a delicious and common addition to fried rice.
Oil vs butter. There seem to be two opposing camps when it comes to fried rice: those who use oil and those who use butter. Neither is wrong; it’s just a matter of preference.
Oil has a high smoking point, allowing the pan to get very hot before adding the ingredients. Butter has a lower smoking point, but adds great flavor. In either case, do not add too much to avoid greasy rice.
Oils like sesame oil, avocado oil, macadamia oil, canola oil, and peanut oil all work. Just be aware that the different types will alter the flavor.
Butter. Use unsalted butter, as soy sauce already adds salt to the dish. Heat the butter over medium-high heat to avoid smoking and burning.
Pan. Use a large frying pan or wok that provides ample space to fry the dish in a thin, even layer. If the fried rice ingredients are too thick, then it won’t cook at the same rate, which can cause some portions to be mushy while other portions are overcooked.
Veggies. When chopping the vegetables, try to make them equal sizes so that they cook at the same rate.
Variations. This Fried Rice Recipe is perfect as is, but to make it your own:
Add shrimp, tofu, chicken, pork, beef, or bacon bits.
Use cauliflower rice as a low-carb substitute.
Veggies: chopped bell peppers, baby spinach, chopped bok choy, or broccoli florets.
Storing Info:
STORE. Leftover Fried Rice can be kept in an airtight container in the fridge for 5-7 days.
FREEZE for up to 6 months. Reheat in the microwave or on the stove top.
Nutritional Facts:
Serving: 1g, Calories: 199kcal, Carbohydrates: 24g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 562mg, Potassium: 122mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 79IU, Vitamin C: 0.3mg, Calcium: 22mg, Iron: 1mg
Recipe courtesy of Lil Luna.com
The Best Southern Cheese Grits
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Ingredients:
2 ⅔ cups water
2 tablespoons butter
1 teaspoon salt
⅔ cup grits, stone-ground, quick cooking, or regular
½ teaspoon black pepper
½ teaspoon garlic powder
5 ounces of sharp cheddar cheese, grated
Directions:
Bring the water, butter, and salt to a boil in a small saucepan.
Stir the grits into the boiling water using a whisk.
Cover the pot, lower the heat to a simmer, and cook the grits according to the package directions.
When the grits are done, stir in the black pepper and garlic powder.
Add the cheese and stir until blended.
Notes:
If you want to use fresh garlic, please do. Be sure to mince it very finely. However, since we usually have cheese grits with breakfast and I don’t like to get a hunk of garlic in my mouth at that time of the day, I’ll stick with the powder.
Substitutions and Add-Ins:
I can think of lots of fabulous ways to tweak this recipe:
If you want to make your grits even richer and creamier, use milk in place of water in the recipe.
To add a bit of spice, you could always use a pinch of red pepper flakes or some very finely diced jalapeno.
Add some very finely chopped herbs such as rosemary or thyme.
For a southwestern approach, maybe swap out the Cheddar for pepper jack and add a little fresh cilantro.
Storing and Reheating:
In the rare event that you have leftovers, you can keep them tightly covered in the refrigerator for 3-4 days.
Cheese grits are easiest to reheat on 50% power in the microwave, stirring every 30 seconds. Or add a splash of water and reheat over very low heat in a small saucepan, stirring frequently to prevent sticking.
Nutritional Facts:
Serving: 1 | Calories: 280kcal | Carbohydrates: 20g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 860mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg
Recipe courtesy of Lana’s Cooking.com
Roasted Asparagus with Cajun Hollandaise
Yields: 6 - 8 serving(s)
Prep Time: 10 mins
Total Time: 20 mins
Ingredients:
For the Asparagus:
3 bunches of asparagus (about 3 pounds), ends trimmed
1/4 cup olive oil
1/2 tsp. Cajun seasoning
For the Hollandaise:
2 sticks salted butter
4 large egg yolks
Juice of 1 lemon
1 tsp. Cajun seasoning, plus more for garnish
1/2 tsp. black pepper
1/4 tsp. hot sauce
Directions:
For the asparagus: Preheat the oven to 450˚. Divide the asparagus between 2 baking sheets, drizzle with the olive oil, sprinkle with the Cajun seasoning and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. Transfer to a platter.
For the hollandaise: Melt the butter in a small saucepan until sizzling. Pull out the blender and add the egg yolks to it. Add the lemon juice to the blender. Then, with the blender on, slowly drizzle in the hot butter. The sauce will start to thicken right away.
Add the Cajun seasoning, pepper, and hot sauce to the blender and mix it again until it’s all combined. If the sauce is too thick, add a few teaspoons of warm water until it’s thin enough to pour.
Drizzle the sauce over the asparagus and sprinkle with more Cajun seasoning.
Recipe courtesy of The Pioneer Woman.com
Gluten-Free Mini Pancakes (Dairy-Free)
Total Time: 15 minutes
Yield: 4 servings
Ingredients:
1 1/2 cups gluten-free measure-for-measure flour
1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
3 teaspoons baking powder
3 tablespoons melted salted dairy-free butter (or unsalted dairy-free butter + 1/2 tsp salt)
1 cup unsweetened almond milk
1 large egg
1 tablespoons honey
Cooking spray or nonstick oil spray
Directions:
Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum, and baking powder. (Whisk in salt if using)
Combine Wet Ingredients: In a large bowl, combine the melted butter, milk, egg, and honey. Whisk well until well combined.
Combine Wet and Dry Ingredients to Get Pancake Batter: Gradually whisk the dry ingredients into the bowl with the wet ingredients until you get a homogeneous mixture.
Pour Batter into Piping Bag: Pour the batter into a piping bag, or use a large zip-top bag and seal, then snip a small piece off one corner to use for piping.
Pipe Pancake Batter onto Skillet: Heat a large nonstick skillet over low to medium heat. Lightly coat with cooking spray. Pipe small dollops of batter into the pan, leaving space between each.
Cook Until Golden Brown: Cook for about 1 minute, until bubbles rise to the surface and the edges look dry. Flip and cook for another 1 minute until golden and cooked through.
Garnish and Enjoy: Garnish the mini pancakes with fresh berries and a drizzle of maple syrup!
Notes:
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) for a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour), as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: Baking powder helps to make the pancake batter rise, resulting in fluffier pancakes. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
Egg: The egg helps to better bind the ingredients together, so make sure to add it in. If you are allergic to eggs, you can try substituting the egg with an egg replacer instead.
Honey: I used honey for sweetening the pancakes. However, you may also use maple syrup or agave nectar instead.
Dish by Dish Tips:
Serve With: These gluten-free mini pancake bites go great with fresh fruit (such as berries), a sprinkle of powdered sugar, and a drizzle of maple syrup or peanut butter. But feel free to use your favorite toppings!
Optional Add-Ins: If you like, you may also add mini chocolate chips to the batter.
Make Regular-Sized Pancakes: Of course, if you prefer to eat regular-sized pancakes, go ahead and pour 1/4 cup of batter per pancake instead! You’ll have to cook the regular pancakes on medium heat for 2-3 minutes per side until bubbles start forming on the surface and the bottom side is golden, then flip over and cook for another two minutes.
Recipe courtesy of Dish by Dish.net
Funfetti Pancakes
Prep: 15 min. + standing
Cook: 5 min./batch
Yield: 6 Servings
Ingredients:
1 cup pancake mix
1 cup yellow or white cake mix
2 large eggs, room temperature
1-1/2 cups plus 1 tablespoon 2% milk, divided
1 teaspoon vanilla extract
1/4 cup sprinkles
3/4 cup vanilla frosting
Additional sprinkles
Directions:
Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles.
On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes.
Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles.
Notes:
Recipe Variations:
Add a candle: Celebrating a birthday? Stick a candle or candles into the top of a stack of cakes.
Serve with whipped cream: Gild the lily by adding Homemade Whipped Cream to the frosted pancakes.
Include different mix-ins: Chocolate chips or frozen blueberries make for fun textures and different flavors in the batter.
Swap the sprinkles: If you don’t love sprinkles, skip them, or top the funfetti cake pancakes with candies like M&M’s instead.
Make fun shapes: Pick your favorite cookie cutters and set them directly on the cooking surface. Pour in the batter and leave it until bubbles form. Carefully remove the cutter, then flip the pancake.
How to Store Funfetti Pancakes:
If possible, store funfetti pancakes with pancake mix separate from the frosting; they’ll keep better that way. Transfer leftover pancakes to an airtight container, or place them on a plate and cover with foil. Store in the refrigerator.
How long do funfetti pancakes last?
Kept in the fridge, unfrosted funfetti cake pancakes will last up to four days. Frosted pancakes will keep for a day or so. After that, they’ll probably get soggy.
Can you freeze funfetti pancakes?
Yes, funfetti pancakes with pancake mix freeze well. Allow them to cool completely, then layer pieces of parchment between each pancake. Seal them in an airtight freezer-safe container or freezer bag, and keep them in the freezer for up to four months. Heat the pancakes in the microwave straight from frozen, or defrost them in the refrigerator overnight before reheating.
How do you reheat funfetti pancakes?
If you prefer a softer pancake, reheat the pancakes in the microwave. If you prefer a crispy exterior, heat them in the toaster oven. Serve the funfetti cake pancakes with a freshly made frosting mix or maple syrup.
What’s the best way to flip pancakes?
It can be tricky to flip a pancake without splattering batter or—worse—flopping one pancake on top of another, but we’ll share the Secret to a Perfect Pancake Flip: When turning the spatula, use your index finger and thumb to flip the cake. Twisting your entire wrist creates too much power, resulting in splatters.
Here are some other things to keep in mind: It’s easier to flip smaller pancakes, and it’s easier still if the pancakes are well spaced around the pan or griddle, not crowded. And be sure to wait for the pancake to be cooked on the first side. It should be covered in bubbles and the edge should be firming up.
What’s the trick to fluffy pancakes?
For fluffy funfetti cake pancakes, be careful not to overmix the batter, which can over-activate the gluten in the flour, making for tough pancakes. Stir only until all the ingredients are just moistened … a few lumps are OK.
When cooking the pancakes, try to flip them just once. Flipping them several times or being overzealous with the spatula will knock the air out of the pancakes, making them denser and less fluffy.
How can you make perfectly round pancakes?
For a pristine presentation, transfer the funfetti pancakes with pancake mix batter into a measuring cup, a pitcher, or even a ketchup bottle. This will make it easier to pour the batter evenly onto the hot griddle.
What else can you serve with funfetti pancakes?
Super-sweet funfetti cake pancakes are decadent, like having dessert for breakfast. For a balanced start to the day, serve them with a protein-packed breakfast, like scrambled eggs and sausage. You can also go overboard on the sweetness and serve the pancakes with milkshakes, or cut the sweetness with a plain ol’ cup of joe.
Nutritional Facts:
1 serving: 396 calories, 12g fat (3g saturated fat), 67mg cholesterol, 558mg sodium, 65g carbohydrate (38g sugars, 1g fiber), 7g protein.
Recipe courtesy of Taste of Home.com
Easy Homemade Berry Syrup
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 12 servings
Ingredients:
2 (12-ounce) packages frozen mixed berries
2 ¼ cups warm water, divided
½ cup white sugar
2 tablespoons cornstarch
Directions:
Pour frozen berries and 2 cups of water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
Mix the remaining 1/4 cup of water and cornstarch in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Recipe courtesy of All Recipes.com
Pasta Primavera Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Ingredients:
16 oz penne pasta
1 tablespoon olive oil
8 oz asparagus, cut into 1 ½-inch pieces
1 yellow bell pepper, cut into 1 ½-inch pieces
2 cups small broccoli florets
1 small zucchini, chopped
Salt and black pepper to taste
2 tablespoons unsalted butter
1 shallot, minced
4 garlic cloves, minced
Zest of 1 lemon
Dash crushed red pepper flakes
1 cup vegetable broth
½ cup heavy cream
3 tablespoon lemon juice, divided
1 cup frozen peas
½ cup shredded Parmesan cheese
1 ½ cups halved grape tomatoes
¼ cup chopped basil
2 tablespoons Italian parsley, for garnish
Extra parmesan cheese, for garnish
Crushed red pepper flakes, for garnish
Directions:
Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and the remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.
Notes:
Veggie Variations: Feel free to mix up the veggies. Mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale.
Pasta: Use your favorite pasta shape. If you need the recipe to be gluten-free, use gluten-free pasta.
Protein: You can add chicken, shrimp, beans, or tofu for a boost of protein.
Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
Nutritional Facts:
Calories: 375kcal, Carbohydrates: 52g, Protein: 13g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 32mg, Sodium: 240mg, Potassium: 500mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1265IU, Vitamin C: 67.7mg, Calcium: 130mg, Iron: 2.1mg
Recipe courtesy of Two Peas and Their Pod.com
Romanian Rustic Potatoes with Paprika and Onion
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
3-4 pounds (1.5-2 kg) red potatoes
2 large onions, finely chopped
1 large red bell pepper, diced
1 tbsp (10g) paprika
salt to taste
3-5 tbsp (45-60g) sunflower oil
fresh parsley
Directions:
Boil the potatoes in their skins. Scrub the potatoes well (don’t peel). Place them in a pot, cover with cold salted water. Bring to a boil and cook until just tender when pierced, not mushy (20–25 minutes, depending on size).
Drain and let them cool slightly.
While still warm, peel the skins (they should slip off easily). Cut the potatoes into thick slices or large chunks, rustic, not perfect.
Heat a generous amount of oil in a wide pan.
Add the onions. Cook over medium heat until soft, glossy, and lightly golden.
Add the red bell pepper to the onions. Cook 2–3 minutes, just until softened.
Lower the heat. Add the paprika and stir quickly for a few seconds only so it blooms without burning.
Add the sliced potatoes to the pan. Gently fold everything together so they’re coated in the paprika oil. Season with salt.
Let them cook 5–8 minutes, turning carefully, until some edges lightly crisp.
Taste and adjust salt. Remove from heat and sprinkle generously with chopped parsley.
Nutritional Facts:
Serving: 1 serving out of 6Calories: 312kcalCarbohydrates: 50.44gProtein: 6.03gFat: 10.55gSaturated Fat: 1.11gSodium: 342mgPotassium: 1205mgFiber: 7.3gSugar: 5.08gVitamin A: 1448IUVitamin C: 78.3mgCalcium: 47mgIron: 2.5mg
Recipe courtesy of Home Cooking Adventure.com
