Basil oxidizes easily, so to avoid this issue completely it’s best to chop it with a ceramic knife. For the same reason, traditionalists still use a stone mortar and not a food processor, which has metal. If using the food processor, at least avoid overheating by pulsating intermittently rather than processing continuously.
20MIN DURATION
20MIN COOK TIME
This soup is easy and quick to make using frozen squash and jarred applesauce which lend sweetness and richness to the soup. Winter squashes, like butternut, have a hard, inedible peel which is very difficult and time-consuming to remove. Now it is available peeled and cubed in packages in the produce section of many supermarkets. Using frozen squash also saves time.
13MIN DURATION
8MIN COOK TIME
5MIN PREP TIME
This cream of broccoli soup can actually be made ahead and reheated or kept hot on the stove. Because you are using soymilk instead of regular milk it doesn't curdle.
30MIN DURATION
30MIN PREP TIME
The creaminess of this soup comes mostly from the potatoes. You can use any kind of milk and it still comes out great.
35MIN DURATION
25MIN COOK TIME
10MIN PREP TIME
The roasting intensifies the flavor of the vegetables and the all-natural stock allows you to avoid soup mixes and keep things healthy and nutritious.
45MIN DURATION
15MIN COOK TIME
30MIN PREP TIME
This soup couldn’t be easier and takes minutes to prepare. I love making this soup during the summer season as well when fresh peas are abundant and fresh. The flavors are crisp and bold creating a fabulous soup that works any day of the week, and any time of the year.
30MIN DURATION
20MIN COOK TIME
10MIN PREP TIME
Asparagus is chock full of vitamins and antioxidants and what better way to get a healthy dose of nourishment than in a delicious soup? The vibrant color of this soup looks elegant when served, and the flavor from the basil complements the asparagus perfectly. Your guests will love this one, that is, of course, if you’re willing to share!
DURATION 35MIN
COOK TIME 35MIN
PREP TIME 15MIN
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Prep Time: 10 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 20 mins
This is a really delicious quick and easy chicken and pasta dish with a strong lemon flavor and the decadence of cream.
PREP TIME: 15 mins
COOK TIME: 15 mins
TOTAL TIME: 30 mins
Sometimes called a German pancake, a Dutch Baby is a big, poofy, family-style pancake with a custardy center—think of it as a cross between a crepe, a pancake, and a popover. It’s guaranteed to get oohs and ahhs when you set it on the table, and it’s so simple to make. You whirl up the batter in a blender, pour it into a sizzling-hot buttered skillet, and then slide it into the oven. As the Dutch baby bakes, the sides rise above the edges of the pan, creating a golden, puffy crust with a tender, eggy middle.
Nourishing, easy, and flavorful, this chicken stew feels like a big warm hug if you ever need one, and it's especially wonderful to make during the long, cold months of winter. Whether it's putting a comforting meal on the table on a weeknight or nursing a loved one back to health, this recipe will come to your rescue. The best part? It takes only 30 minutes to put together, and it couldn't be any easier to make.
Just as rich and heartwarming as beef stew, this chicken stew only uses one pot. I prefer chicken thighs because they have extra flavor after searing, but you can certainly use breasts or even store-bought rotisserie chicken for an even quicker turnaround (with the latter, just skip the first step). Whatever kind of chicken you've got on hand should work here.
PREP TIME 20 minutes
COOK TIME 30 minutes
Velveting chicken makes it as moist and tender as what's served at the best Chinese restaurants. This is not my technique — I got it online. Don't limit this chicken to just Chinese dishes. The velveted chicken can then be stir-fried with vegetables and sauce or stored for a few hours in the refrigerator before cooking.
Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 30 mins
Total Time: 50 mins
Teriyaki bowls are delicious, but they tend to be high in carbs, sugar, and calories. Not this one! We made a healthified version featuring one of our favorite starch swaps: cauliflower rice! Dig in...
Prep: 10 minutes
Cook: 15 minutes
This power bowl puts the "easy" in Caprese! (It only works if you say it out loud and pronounce it wrong.) This is a perfect cool summertime meal, but we'll be enjoying it year round…
Prep: 5 minutes
This baked chicken and vegetable dish is delicious. I got in from work one night and wanted something a little lighter. I used frozen chicken breasts and fresh veggies. I added the spices at random, and it turned out really good, I thought. There were no complaints from the others either.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Gumbo is a celebrated Cajun and Creole stew of many variations, often starring meat and seafood, all richly flavored with a toasty roux. The precise origins of the word gumbo are often debated, but it’s likely derived from West African, Central African and Choctaw languages. Okra and roux are fundamental to gumbo; filé powder, or ground sassafras leaves, is sometimes added to help thicken the stew. It is certainly not traditional to make gumbo in a slow cooker, but it works beautifully: Microwaving the roux and precooking the vegetables in a microwave-safe ceramic (check your manual, and never use metal) insert minimizes hands-on time and clean up without sacrificing that deep flavor. This recipe is highly customizable: Add sliced andouille sausage before cooking, or toss in raw shrimp 10 minutes before serving. Use bone-in, skin-on chicken if you prefer, and fresh okra instead of frozen.
This quick and easy pressure cooker chicken stew only takes minutes to make (a few minutes more on the stovetop), but will keep you full and satisfied for hours.
This instant chicken stew is also a basic chicken stew. There are no unusual or hard to find ingredients included. It is what it is! You’ll need your basic vegetables – onion, carrots, celery, potatoes and peas – some chicken, a few spices, wine and good chicken stock. I say good chicken stock and I mean it! The chicken stock is going to carry a lot of the flavor for this stew, so either use your own homemade broth or buy a good brand of stock.
PREP TIME: 15 m
COOK TIME: 8 m
PRESSURE RELEASE TIME: 10 m
TOTAL TIME: 33 m
How great do these pancakes look?! We just love cutting into them to reveal those delectable discs of Nutella® inside. It’d be a fun way to add a sweet surprise to a breakfast for your family. Just imagine their faces when they bite into these pancakes and discover that awesome chocolate hazelnut spread oozing out!
youtu.be/p-dM-6AmEb0?si=Yw8vz8noPdYRNnez
Prep Time: 10 minutes
Total Time: 30 minutes
**Advance Prep Recommended** The dried black eyed peas should be soaked overnight, but there are other options (see notes!). Simple, saucy and over the top texture and flavor in Harissa Stewed Black-Eyed Peas with Okra and Collard Greens; a one pot meal! This recipe is vegetarian, vegan and gluten free.. *See notes for using unsoaked peas and/or for cutting down on cook time using precooked or canned peas instead of dried (time below is for dried beans).
There's a bit of overlap with prep and cook time in this recipe, so I lumped prep/cook all into one hour. The one hour time frame still allows time to whip up some rice or cornbread!
1 hour
The only way to describe a bowl of Yemenite soup is otherworldly. The smell—a heady blend of cumin, coriander, cardamom, and cloves—intoxicates the senses. It’s pure comfort food in a bowl. That smell comes from hawaij, a curry blend native to Yemenite cuisine, not to be confused with hawaij for coffee, its sweet counterpart. I use the spice blend on a whole chicken and roast it on a sheet pan for all the comfort of a bowl of soup turned into a heavenly sheet pan dinner.
Amba is a staple of Israeli fast food. Whether on shawarma, falafel, sabich, sandwiches, or fish, this tangy orange condiment adds flavor and color to any meal. Its closest culinary cousin is Indian chutney. Both contain mangoes, but whereas chutney consists of ripe, cooked mangoes, amba uses green, pickled ones. Another difference is the flavor. Chutney is sweeter and amba has a kick to it.