Meatless Recipes - SueBee Homemaker

Hungarian Mushroom Soup

Suebee Homemaker — Thu, 26 Feb 2026 12:00:00 +0000

Hungarian Mushroom Soup is a cozy, earthy blend of mushrooms, seasonings, and creamy broth that delivers comforting flavor in every spoonful. This easy, one-pot recipe is perfect for mushroom lovers like us!

Hungarian Mushroom Soup with Dill

Hungarian mushroom soup is a cozy, creamy spin on Hungary’s traditional gombaleves, a paprika-rich mushroom soup inspired by generations of mushroom foraging. The sour-cream version most of us know today comes from tejfölös gombaleves, a slightly richer and tangier regional style. It caught on in the U.S. in the ’70s and ’80s, mixing authentic Hungarian flavors with classic American comfort.

When my younger brother, Rob, recently told me he was making this type of soup on the regular, I knew I had to try it. We are both seemingly mushroom lovers, and this one hits the spot during colder months of the year.

Why This Recipe Works:

Balanced flavors – Earthy mushrooms pair perfectly with sweet, smoky paprika.
Creamy texture – Sour cream and/or a roux gives it a rich, comforting mouthfeel.
Herb warmth – Dried dill, paprika, and thyme adds subtle, lingering flavor throughout.
Versatility – Can be served as a starter, main dish, or even over noodles/rice.
Quick to make – Simple ingredients and straightforward steps make it approachable.

What You’ll Need:

butter
veggies – onions, garlic, and mushrooms
chicken broth
white wine – we use a dry sauvignon blanc
seasonings – a combo of dried dill, dried thyme, paprika, salt, and pepper
soy sauce
whole milk
all-purpose flour
sour cream

How to make Hungarian Mushroom Soup:

Step 1
Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.

Step 2
Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.

Step 3
Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.

Step 4
Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.

Step 5
Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.

Step 6
Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.

Storing and Freezing:

Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.

You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.

Recipe FAQs:

Can I use any type of mushrooms in this soup?

Yes – cremini, button, or a mix of wild mushrooms work well. For a more authentic flavor, try using a combination of fresh and dried mushrooms.

Can I make Hungarian mushroom soup ahead of time?

Yes, the soup tastes even better the next day as the flavors meld. Just store in the fridge and reheat gently.

Can I use fresh herbs?

Yes, you can use fresh dill and fresh thyme if desired. However, you’ll need more than the dried measurements listed for equal flavor.

What can I serve it with?

It’s delicious on its own, over noodles or rice, or with crusty bread on the side.

Other Delicious Soup Recipes:

Soup is my cool weather love language, and I’ve got tons of choices for your next cozy night in!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Hungarian Mushroom Soup

Hungarian Mushroom Soup is a cozy, earthy blend of mushrooms, seasonings, and creamy broth that delivers comforting flavor in every spoonful. This easy, one-pot recipe is perfect for mushroom lovers like us!

Course Soup

Cuisine American

Keyword Hungarian mushroom soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 358kcal

Author Sue Ringsdorf

Ingredients

6 Tablespoons unsalted butter
1 large yellow onion – chopped
32 oz. baby bella mushrooms – chopped
3-4 cloves garlic – minced
2 cups lower-sodium chicken broth
1/2 cup sauvignon blanc wine
2 Tablespoons lower-sodium soy sauce
2 teaspoons dried dill
1 teaspoon dried thyme
2 teaspoons paprika
kosher salt and freshly ground black pepper – to taste
1 cup whole milk
2 Tablespoons all-purpose flour
1/2 cup sour cream light – plus more for serving
1 Tablespoon fresh lemon juice

Instructions

Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.
6 Tablespoons unsalted butter, 1 large yellow onion, 32 oz. baby bella mushrooms, 3-4 cloves garlic
Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.
2 cups lower-sodium chicken broth, 1/2 cup sauvignon blanc wine, 2 Tablespoons lower-sodium soy sauce, 2 teaspoons dried dill, 1 teaspoon dried thyme, 2 teaspoons paprika, kosher salt and freshly ground black pepper
Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.
1 cup whole milk, 2 Tablespoons all-purpose flour
Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.
Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.
1/2 cup sour cream light, 1 Tablespoon fresh lemon juice
Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.

Notes

Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.
You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.

Nutrition

Panera Copycat Autumn Squash Soup

Suebee Homemaker — Mon, 16 Feb 2026 12:00:00 +0000

This Panera Copycat Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Panera Copycat Recipe

Have you ever had Panera’s Autumn Squash Soup? We went to Panera on a recent trip, and I was shocked at the final bill of our simple lunch. So I did my best to replicate it. After several versions, I decided that not only was this the best one, it was the easiest one too!

Instead of sautéing apples with butter and spices, I used cinnamon applesauce for the same cozy sweetness – with zero effort. Just stir in 1 cup of cinnamon applesauce when you add the pumpkin. It blends beautifully, saves time, and gives the soup that warm, autumn flavor that we love.

Creamy soups are just so comforting! Try my Roasted Carrot Soup or my Butternut Squash Soup with Bacon for even MORE creaminess! And this Creamy Potato Soup can be almost completely pureed as well!

Reasons to Love this Soup (more than Panera!)

It’s cheaper. A bowl of this soup at Panera’s costs $7.99! You can make an entire batch of this soup for far less. This recipe makes five medium bowls or six small bowls.
You can tailor it to your taste buds. There is SO much wiggle room in soup recipes. If you want to add more cinnamon and sugar to make it sweeter, have at it. If you like your soups spicy, then add more ginger or cayenne! You can also add some apple cider for an even more pronounced apple taste. Email me if you need more suggestions or help.
It’s delicious! It really IS delish. Creamy with a savory and sweet flavor all at once.
Cozy! Another bonus is staying in your pjs and slippers and enjoying this soup in the comfort of your home. I’m all about the cozy life!

Ingredients Used

Butternut Squash – I used one medium to large squash. After I peeled and cubed it, it equaled about eight cups.
Carrots – Use about two large carrots, chopped.
Onion – I use yellow onion in most of my recipes.
Garlic – A few cloves of garlic are always a good thing.
Olive Oil – You’ll use a good dose of olive oil at the start of the recipe. Butter could be substituted, if desired.
Pumpkin – One cup of pumpkin puree adds depth of flavor and some sweetness too.
Brown Sugar – Just a bit of brown sugar is needed, but you could use honey instead. You may even want to skip the extra sweetener altogether due to including cinnamon applesauce. Test it and add as you go!
Seasonings – Cinnamon (in the applesauce), ground ginger, cayenne, nutmeg (optional), salt, and pepper round out the seasonings.
Broth – Use either vegetable broth to keep it vegetarian, or chicken broth works too.
Cream – Some heavy cream is a nice final touch to this healthy soup!

How to make Autumn Squash Soup:

Step 1
Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.

Step 2
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.

Step 3
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.

Step 4
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.

Step 5
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!

NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.

Step 6
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.

Step 7
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.

Storing and Freezing

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.

Expert Tips

Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

More Butternut Squash Recipes

I’ve got a few other delicious recipes for you to try next!

Other Delicious Soup Recipes

Soup Season is one of my favorites because there is really nothing easier than a big pot of whatever you’re craving. I’ve built up a pretty large library for you to sample from, and here are some by category. Take your pick!

Beef – Hearty Beef Vegetable Soup, Shredded Beef Cabbage Soup, and Beef Barley Vegetable Soup.
Curry Based – Sweet Potato Curry Soup and Curry Fish Stew.
Chicken – Green Chili Chicken Soup, Chicken Tortilla Soup, Creamy Chicken Pot Pie Soup, and Lemon Chicken Orzo Soup.
Other – I’ve also got creamy soups, meatless soups, meatball soups, chowder, chili, and more!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panera Copycat Autumn Squash Soup

This Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Course Main Dish, Soup

Cuisine American

Keyword Autumn Squash Soup, Panera’s autumn squash soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 393kcal

Author Sue Ringsdorf

Ingredients

3 Tablespoons olive oil
2 large carrots – chopped
1 medium yellow onion – chopped
3 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper – for heat (optional)
1 large butternut squash (about 8 cups chopped)
3 – 3½ cups broth – vegetable or chicken
1 cup pumpkin puree
1 cup cinnamon applesauce
2 Tablespoons brown sugar – or more for added sweetness
1/2 teaspoon nutmeg
1 cup heavy cream
roasted pepitas and crusty bread/grilled cheese – to serve

Instructions

Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.
3 Tablespoons olive oil, 2 large carrots, 1 medium yellow onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.
1 large butternut squash (about 8 cups chopped), 3 – 3½ cups broth
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.
1 cup pumpkin puree, 1 cup cinnamon applesauce, 2 Tablespoons brown sugar, 1/2 teaspoon nutmeg, 1 cup heavy cream
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!
NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.
roasted pepitas and crusty bread/grilled cheese

Notes

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.
Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

Nutrition

White Cheddar Mac and Cheese

Suebee Homemaker — Mon, 10 Nov 2025 12:00:00 +0000

This creamy White Cheddar Mac and Cheese is topped with buttery, golden panko breadcrumbs for the perfect mix of rich, cheesy, and crunchy. Kid and adult approved, this from-scratch mac and cheese should be on your table soon!

Creamy Homemade Mac and Cheese

As the mother of two boys, I can’t count the number of times I made “good ‘ole” mac and cheese back in the day. I’ve made numerous homemade versions plus “that boxed powdery mix” that my boys often preferred. Our oldest often chose to eat leftover mac and cheese for breakfast because what’s a better way to start your day?

Everyone needs a basic Mac and Cheese recipe, regardless if you occasionally make that box mix. (Hey, I do too!) THIS one requires only six ingredients (plus seasonings) and is creamy, cheesy, buttery, and everything you’ll need for a delicious pasta side dish. You can also change it up to your liking.

Why we love Baked Mac and Cheese:

Just six ingredients – Just a handful of ingredients are needed plus seasonings. Make sure you use plenty of salt pepper, and other seasonings you like. We always prefer a hit of heat and use cayenne pepper to add just a little punch.
Smooth and creamy – Start with a roux, add cheese and pasta, and then season it up. This mac and cheese is the creamiest!
Comfort food – This stick-to-your-ribs pasta dish is great for growing boys and girls! Plus we adults like it too, right? I mean – it’s mac and cheese!
Delicious leftovers – The leftovers are just as tasty as the day you serve this creamy pasta.

What You’ll Need:

Pasta – Use any pasta you prefer. I happen to love using orecchiette for mac and cheese!
Butter – You’ll of course need a fair amount of butter for this.
Flour – The flour helps form the roux, which makes a nice creamy sauce.
Milk – I used 2% milk, but you could go for even more richness with whole milk.
Cheese – We’re using white cheddar cheese in this mac and cheese. Make sure you shred the cheese yourself to ensure it actually melts. (That pre-shredded stuff doesn’t always melt well, speaking from experience.)
Seasonings – Just a simple mixture of kosher salt, freshly ground black pepper, ground mustard, and onion powder.
Bread Crumb Topping – You’ll need butter and bread crumbs plus seasonings. We used some cayenne pepper for a little bit of heat. Feel free to use other spices as desired.

Recipe Variations:

Use different pasta. While I love orecchiette, classic mac and cheese often uses elbow pasta or shells. Use whatever feels good to you. (Mouth feel is huge!)
Try other types of cheese. White cheddar is perfect in this recipe, but I often mix it with some gruyere or even pepper jack (because I love spicy). Go ahead and play around with different types of cheese.
Go with other dairy. 2% makes a perfectly good sauce. But you could go with whole milk, half and half, or heavy cream. I don’t recommend using skim EVER.
Try other seasonings. Ground mustard is pretty classic, but you could change up the taste by using other seasonings. ALWAYS use salt and pepper!

How to make the Mac and Cheese with Panko Topping:

Step 1
Cook pasta. In a stock pot, cook pasta to al dente in some salty water. The salt adds FLAVOR! Strain cooked pasta in a colander.

Step 2
Shred cheese. Use a box grater to shred a block of white cheddar cheese.

Step 3
Make a roux. Melt butter in a stock pot over medium heat. Add flour and stir for a couple of minutes. Then add the slightly warmed milk (warm milk will help the sauce thicken faster) and stir until the mixture thickens, approximately 4-5 minutes.

Step 4
Add cheese. Then add the shredded cheese and seasonings. Stir until the cheese is completely melted.

Step 5
Add pasta. Remove the pot from the heat and add the orecchiette pasta. Stir until well combined. Then pour mixture into a 9×13 casserole dish.

Step 6
Make bread crumb topping. In a small bowl, melt butter. Then add bread crumbs and cayenne pepper (or other seasonings). Add bread crumb topping evenly over the mac and cheese.

Step 7
Bake casserole. Bake the Mac and cheese in a preheated 350-degree oven for 25-30 minutes, or until hot and bubbly.

Store leftover mac and cheese in an airtight container in your refrigerator for 3-4 days. Reheat in microwave. I don’t normally freeze mac and cheese because the texture may change slightly.

Main dish recipes to pair:

Beef – Grilled Filet Mignon, Smoked Beef Brisket, or Mushroom Beef Burgers
Chicken – Ultimate Grilled Chicken Sandwich, Baked Lemon Garlic Chicken, or Stuffed Buffalo Chicken Breasts
Turkey – Smoked Spatchcock Turkey, Turkey Meatloaf Muffins, or Green Chile Turkey Burgers

Recipe FAQs:

What makes white cheddar mac and cheese different from regular mac and cheese?

White cheddar has a sharper, tangier flavor than yellow cheddar and gives the sauce a creamy, rich taste without added coloring.

Can I use pre-shredded cheese?

It’s best to shred your own cheese. Pre-shredded varieties often contain anti-caking agents that prevent smooth melting.

How do I keep my cheese sauce from turning grainy?

Use low heat when melting the cheese and add it gradually. High heat can cause the proteins to separate, making the sauce gritty.

Can I make white cheddar mac and cheese ahead of time?

Yes! Assemble the dish, cover, and refrigerate up to a day ahead. Add the panko topping right before baking for the best crunch.

Other delicious pasta dishes:

Let’s carb load with some other delicious pasta recipes!

Kitchen Tools Used: (Affiliate Links)

xoxo ~Sue

White Cheddar Mac and Cheese

This creamy White Cheddar Mac and Cheese is topped with buttery, golden panko breadcrumbs for the perfect mix of rich, cheesy, and crunchy. Kid and adult approved, this from-scratch mac and cheese should be on your table soon!

Course Side Dish

Cuisine American

Keyword baked mac and cheese, white cheddar mac and cheese

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 521kcal

Author Sue Ringsdorf

Ingredients

12 oz. orecchietti pasta – or other type of pasta
6 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
3 cups milk – 1%, 2%, or whole milk
12 oz. white cheddar cheese (or four cups, after grating) – freshly grated
1-2 teaspoons ground mustard
kosher salt and freshly ground black pepper – to taste

For the topping:

2 Tablespoons unsalted butter
1 cup panko bread crumbs
1 teaspoon cayenne pepper – we like adding cayenne but Italian Seasoning, garlic powder, onion powder etc works too

Instructions

Cook pasta. In a stock pot, cook pasta to al dente in some salty water. The salt adds FLAVOR! Strain cooked pasta in a colander.
12 oz. orecchietti pasta
Shred cheese. Use a box grater to shred a block of white cheddar cheese.
12 oz. white cheddar cheese (or four cups, after grating)
Make a roux. Melt butter in a stock pot over medium heat. Add flour and stir for a couple of minutes. Then add the slightly warmed milk (warm milk will help the sauce thicken faster) and stir until the mixture thickens, approximately 4-5 minutes.
6 Tablespoons unsalted butter, 6 Tablespoons all-purpose flour, 3 cups milk,
Add cheese. Then add the shredded cheese and seasonings. Stir until the cheese is completely melted.
1-2 teaspoons ground mustard, kosher salt and freshly ground black pepper
Add pasta. Remove the pot from the heat and add the orecchiette pasta. Stir until well combined. Then pour mixture into a 9×13 casserole dish.
Make bread crumb topping. In a small bowl, melt butter. Then add bread crumbs and cayenne pepper (or other seasonings). Add bread crumb topping evenly over the mac and cheese.
2 Tablespoons unsalted butter, 1 cup panko bread crumbs, 1 teaspoon cayenne pepper
Bake casserole. Bake the Mac and cheese in a 350-degree oven for 25-30 minutes, or until hot and bubbly.

Notes

Store leftover mac and cheese in an airtight container in your refrigerator for 3-4 days. Reheat in microwave. I don’t normally freeze mac and cheese because the texture may change slightly.
It’s best to shred your own cheese. Pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
To make ahead of time: Assemble the dish, cover, and refrigerate up to a day ahead. Add the panko topping right before baking for the best crunch.

Nutrition

Roasted Vegetable Pesto Pasta

Suebee Homemaker — Mon, 01 Sep 2025 11:00:00 +0000

This Roasted Vegetable Pesto Pasta is a fresh and flavorful dish loaded with caramelized veggies, tender pasta, and our favorite basil pesto sauce. It’s a simple yet satisfying meal that’s perfect for busy weeknights or a light dinner!

Pesto Pasta with Roasted Vegetables

I love me some pasta. Mix it with veggies and top it with pesto sauce. Hello dear, delicious friend.

One recipe of my homemade basil pesto sauce coats these noodles and veggies nicely. It makes everything stick together and gives it a nice fresh flavor without overwhelming it.

Like I’ve mentioned before, I keep small containers of pesto sauce in my freezer for meals like this. Let’s be honest – sometimes we want something quick but healthy at the same time. For all you working parents, advance preparation will make your lives so much easier.

Feel free to load this one up with even more veggies than stated to boost the nutrients. We also like adding grilled chicken or shrimp for a more filling meal.

Why we LOVE this recipe:

Flavor-packed – Roasting vegetables brings out their natural sweetness and adds a caramelized depth that pairs perfectly with herby pesto.
Versatile – You can use any mix of seasonal vegetables or whatever’s in your fridge.
Balanced meal – Between the pasta, veggies, and pesto, you get carbs, fiber, and healthy fats in one dish.
Quick & easy – Roasting vegetables while the pasta boils makes it a weeknight-friendly recipe.
Customizable – Works with store-bought or homemade pesto, and you can add chicken, shrimp, or chickpeas if you want protein.

Ingredients Used:

Pasta – We used buccatini pasta, but any pasta will work fine. (Use what you like best!)
Veggies – Red onion, zucchini squash, yellow squash, and cherry tomatoes.
Pesto Sauce – You’ll needed fresh basil leaves, parmesan cheese, pine nuts, garlic, olive oil, and salt and pepper.
Other – Olive oil, kosher salt, and freshly ground black pepper

How to make Roasted Vegetable Pesto Pasta:

Step 1
Make the pesto sauce. In a food processor, combine fresh basil, parmesan cheese, toasted pine nuts, garlic clove, and salt and pepper. Pulse, and then slowly drizzle in the olive oil until the sauce is well combined.

Step 2
Roast veggies. On a large baking sheet, combine the chopped veggies – red onion, zucchini squash, yellow squash, and cherry tomatoes. Add olive oil, salt, and pepper – and stir to combine. Bake in a preheated 400 degree oven until softened (don’t overcook!). Set aside.

Step 3
Cook pasta. Meanwhile, bring a large pot of water to a boil. Then add pasta and a good amount of salt. Reduce heat slightly (to a rolling simmer) and cook until al dente. Reserve about 1/2 cup of pasta water, and then strain the pasta.

Step 4
Combine ingredients. Add the pasta and veggies to a large serving bowl. Drizzle 3/4 of the the pesto sauce on top, along with two tablespoons of pasta water to start. Stir and then add additional pesto sauce and pasta water as needed.

Step 5
Serve. Serve pasta with extra parmesan cheese and some fresh basil.

Pro-tips for prep-ahead:

Make the pesto sauce in advance and store in refrigerator. I also keep some in our freezer for last minute recipes.
Clean and chop the veggies in advance and store in refrigerator.
When ready to eat – simple boil pasta, roast veggies, and combine ingredients.

Recipe FAQs:

Should I roast veggies all at once?

Roast softer veggies together and firmer ones together. Since this recipe uses softer ones, I roasted them together.

Can I use other pasta shapes?

We rotate between using short pasta (like penne, rotini, or farfalle) and long pasta (like bucatini, spaghetti, or linguini). Use whatever you like best!

Can I use store-bought pasta?

Yes, store-bought pesto works fine for convenience, but homemade pesto adds fresher, brighter flavor.

How do I keep the pasta from drying out?

Reserve about ½ cup of pasta cooking water to toss with the pesto—it helps coat the noodles and keeps them silky.

Is there a protein I can add?

Grilled chicken, shrimp, or chickpeas are excellent additions if you want extra protein.

Other Pesto Recipes:

If there is one thing I make a lot of, it’s pesto recipes! Thanks to our large outdoor pesto plants (during the warmer months), I’m able to freeze it in small containers for all year long.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Roasted Vegetable Pesto Pasta

This Roasted Vegetable Pesto Pasta is a fresh and flavorful dish loaded with caramelized veggies, tender pasta, and our favorite basil pesto sauce. It’s a simple yet satisfying meal that’s perfect for busy weeknights or a light dinner!

Course Main Dish, Side Dish

Cuisine American, Italian

Keyword homemade pesto sauce, pesto pasta, roasted vegetable pesto pasta

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 625kcal

Author Sue Ringsdorf

Ingredients

For the pesto sauce:

2 cups basil leaves – lightly packed
1/2 cup parmesan cheese – freshly shredded
1/4 cup pine nuts – toasted
1 clove garlic
1/2 cup olive oil
kosher salt and freshly ground black pepper – to taste

For the veggies:

1/2 medium red onion – chopped
1 medium zucchini squash – chopped
1 medium yellow squash – chopped
2 cups cherry tomatoes
1-2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste

Other:

8-10 oz. bucatini pasta – with reserved pasta water
parmesan cheese – to serve

Instructions

Make the pesto sauce. In a food processor, combine fresh basil, parmesan cheese, toasted pine nuts, garlic clove, and salt and pepper. Pulse, and then slowly drizzle in the olive oil until the sauce is well combined.
2 cups basil leaves, 1/2 cup parmesan cheese, 1/4 cup pine nuts, 1 clove garlic, 1/2 cup olive oil, kosher salt and freshly ground black pepper
Roast veggies. On a large baking sheet, combine the chopped veggies – red onion, zucchini squash, yellow squash, and cherry tomatoes. Add olive oil, salt, and pepper – and stir to combine. Bake in a preheated 400 degree oven until softened (don’t overcook!). Set aside.
1/2 medium red onion, 1 medium zucchini squash, 1 medium yellow squash, 2 cups cherry tomatoes, 1-2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Cook pasta. Meanwhile, bring a large pot of water to a boil. Then add pasta and a good amount of salt. Reduce heat slightly (to a rolling simmer) and cook until al dente. Reserve about 1/2 cup of pasta water, and then strain the pasta.
8-10 oz. bucatini pasta
Combine ingredients. Add the pasta and veggies to a large serving bowl. Drizzle 3/4 of the the pesto sauce on top, along with two tablespoons of pasta water to start. Stir and then add additional pesto sauce and pasta water as needed.
Serve. Serve pasta with extra parmesan cheese and some fresh basil. We also like adding grilled chicken, shrimp, or chickpeas for extra protein.
parmesan cheese

Notes

To make ahead:

Make the pesto sauce in advance and store in refrigerator. I also keep some in our freezer for last minute recipes.
Clean and chop the veggies in advance and store in refrigerator.
When ready to eat – simple boil pasta, roast veggies, and combine ingredients.

Nutrition

Three Cheese Pizza

Suebee Homemaker — Mon, 12 May 2025 11:00:00 +0000

Three Cheese Pizza features a rich blend of ricotta, mozzarella, and parmesan, creating a harmonious mix of creamy and nutty flavors. The crispy, golden crust provides a perfect base for the melted, gooey layers of cheese, making every bite indulgent and satisfying.

Best Cheese Pizza

Interested in a pizza party? We’ve gotcha covered! Let’s make a large batch of pizza dough, a few sauces, and toppings galore. Head to our Best Pizza Toppings for loads of choices!

If we’re having a pizza party, then we’re going to need some ice cream too. Try one of our many flavors, including some of our favorites – Dark Chocolate Ice Cream, S’mores Ice Cream, and Lemon Custard Ice Cream!

Why This Recipe Works:

SIMPLE – This simple recipe involves making our 5-ingredient dough and combining three kinds of cheese. Simple, right?
CREAMY TOPPING – We love the taste and texture of this three cheese pizza. It’s crispy on the bottom and creamy on top.
BAKE OR GRILL – While we enjoy the ease of baking pizza in the oven using a cast iron skillet, we prefer this cheese pizza cooked on the grill. It’s smoky and worth the extra work.
PERFECT FOR ALL AGES – When we hear cheese pizza, we normally think “oh, it’s for the kids”. But no, this pizza is NOT just for the kids. In fact, adults will gobble it up!

What You’ll Need:

These simple ingredients are easily find in most grocery stores. We purchase our yeast in large quantities but it can be frozen.

Pizza Dough – Make our Quick Pizza Dough for this delicious cheese pizza. You can make it ahead of time and keep it in the refrigerator for later.
Drizzle of Olive Oil – For extra flavor, but optional.
Cheese Blend – We’re using ricotta cheese, mozzarella cheese, and parmesan cheese.
Salt and Pepper – For even more flavor.

How to make Three Cheese Pizza:

Step 1
Make the pizza dough. We think our homemade pizza dough recipe is simple enough for anyone to make it. It’s worth it! However, you can purchase dough at a pizza shop or the grocery store too.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 2
Combine cheese. In a small mixing bowl, combine the ricotta, shredded mozzarella, and shredded parmesan cheese. Add a drizzle of olive oil and a sprinkle of kosher salt and freshly ground black pepper (to taste). Stir well.

Step 3
Assemble pizza. Roll out the pizza dough on a floured surface. We like ours fairly thin. Transfer the dough to a greased cast iron skillet or pizza stone. Then add a drizzle of olive oil and brush over top of the dough.

Spread the three cheese mixture over the dough, spreading it to all sides of the pan. Add a little extra salt and pepper.

Step 4
Bake pizza. Bake the cheese pizza in a preheated 500-degree oven until the crust is browned and the cheese is bubbly on top.

NOTE: We occasionally like to grill our pizza on our Big Green Egg. It’s a fun family activity plus the grill adds smokiness. It’s so delish!

Step 5
Serve. Serve pizza with a side salad and a glass of wine or fun cocktail.

What to serve with Three Cheese Pizza:

Try a delicious cocktail, like our Lemon Mojitos, Frozen Gin and Tonics, or Pineapple Coconut Margaritas.
Salad is a perfect pairing with pizza. Try one of our delicious dressings – Spinach Salad Dressing, Honey Balsamic Vinaigrette, or Strawberry Salad Dressing.
Let’s end the meal with ice cream or something chocolate. Try our Chocolate Peanut Butter Oat Cups or Oatmeal Dark Chocolate Chip Cookies!

Storing and Freezing:

Storing – Store leftover pizza (with toppings) in the refrigerator for up to three days.
Freezing – You can freeze the baked pizza for a month or so (tightly wrapped). Just thaw and reheat in the microwave.

Recipe FAQs:

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

Can I add pizza sauce to the cheese pizza?

Yes, you can add tomato sauce or pesto sauce to the cheese pizza, if desired.

Can I add other toppings to the cheese pizza?

You can add vegetables like spinach, mushrooms, or tomatoes, or meats like pepperoni or sausage. Just make sure to not overload the pizza so the cheeses melt evenly.

What pans can I make for homemade pizza?

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.

Other Delicious Pizza Recipes:

xoxo ~Sue

Three Cheese Pizza

Course Pizza

Cuisine Italian

Keyword homemade pizza dough, three cheese pizza

Prep Time 20

Cook Time 15

For the pizza dough 1

Total Time 1 35

Servings slices

Calories 278kcal

Author Sue Ringsdorf

Ingredients

1 medium pizza dough – homemade or store bought
drizzle of olive oil
12 oz. ricotta cheese
4 oz. mozzarella cheese – freshly shredded
1 oz. parmesan cheese – freshly shredded
kosher salt and freshly ground black pepper – to taste

Instructions

Make the pizza dough. We think our homemade pizza dough recipe is simple enough for anyone to make it. However, you can purchase dough at a pizza shop or the grocery store too.
Our homemade dough makes enough for three pizzas.
1 medium pizza dough
Combine cheese. In a small mixing bowl, combine the ricotta, shredded mozzarella, and shredded parmesan cheese. Add a drizzle of olive oil and a sprinkle of kosher salt and freshly ground black pepper (to taste). Stir well.
12 oz. ricotta cheese, 4 oz. mozzarella cheese, 1 oz. parmesan cheese, drizzle of olive oil, kosher salt and freshly ground black pepper
Assemble pizza. Roll out the pizza dough on a floured surface. We like ours fairly thin. Transfer the dough to a greased cast iron skillet or pizza stone. Then add a drizzle of olive oil and brush over top.
Spread the three cheese mixture over the dough, spreading it to all sides of the pan. Add a little extra salt and pepper.
Bake pizza. Bake the cheese pizza in a preheated 500-degree oven until the crust is browned and the cheese is bubbly on top.
NOTE: We occasionally like to grill our pizza on our Big Green Egg. It's a fun family activity plus the grill adds smokiness. It's so delish!
Serve. Serve pizza with a side salad and a glass of wine or fun cocktail.

Notes

- You can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.
- You can add tomato sauce or pesto sauce to the cheese pizza, but we like it without.
- Storing – Store leftover pizza (with toppings) in the refrigerator for up to three days.
- Freezing – You can freeze the baked pizza for a month or so (tightly wrapped). Just thaw and reheat in the microwave.

Nutrition

Lemon Ricotta Pasta

Suebee Homemaker — Mon, 14 Apr 2025 11:00:00 +0000

Lemon Ricotta Pasta combines tender pasta with a rich ricotta cheese sauce featuring fresh lemon juice and zest. This creamy pasta dish is a simple yet elegant meal bursting with vibrant flavor! It’s also a perfect weeknight meal!

Zesty Lemon Pasta

Fresh lemon adds a bright, tangy flavor to lemon ricotta pasta. The acidity balances the creaminess of the ricotta and will definitely get you coming back for more, especially if you’re a lemon lover like me!

At any given time, you’ll find fresh lemons and limes in our refrigerator. We love lemon slices in water, and limes are a given for most cocktail recipes. Over the years, I’ve really grown fond of strong, tart flavors. Have you tried our Lemon Poppyseed Muffins or Lemon Mojitos yet?

Why This Recipe Works:

LEMON FLAVOR – Adding lemon to recipes is my jam, and this one does not disappoint. Give it a try at your next pasta night!
CREAMY AND DELICIOUS – The ricotta cheese mixture adds creaminess to this dish. Plus the flavor is unbelievably delicious.
SIMPLE TO MAKE – While the pasta is cooking, you’ll make the ricotta cheese mixture. That way, this lemon ricotta pasta can be made in less than 30 minutes.

What You’ll Need:

Pasta – We use spaghetti noodles. You could also use fettuccini or bucatini.
Pasta Water
Full-Fat Ricotta Cheese
Parmesan Cheese – Make sure you freshly shred your parmesan cheese so it melts properly.
Extra-Virgin Olive Oil
Lemon – You’ll need one large lemon, fully zested and juiced.
Kosher Salt and Freshly Ground Black Pepper

NOTE: Don’t forget to reserve some pasta water! We used at least half a cup in this recipe.

How to make Lemon Ricotta Pasta:

Step 1
Prep lemon. Rinse the lemon in cold water and pat dry. Then fully zest it and juice it.

Step 2
Grate the parmesan cheese. Use a box shredder to freshly grate the parmesan cheese. This is important so that the cheese melts!

Step 3
Make ricotta sauce. In a mixing bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon zest, and lemon juice. Add salt and pepper to taste, and stir to combine. Spoon the ricotta mixture into a large serving bowl or platter.

Step 4
Boil pasta. Boil pasta in a pot of boiling water until al dente. Add plenty of salt to the pasta water for flavor. Reserve one cup of pasta water.

NOTE: Don’t overcook the pasta. Watch it closely and cook until al dente (firm to the bite, offering a slight resistance when chewed).

Step 5
Add pasta to ricotta mixture. Use a large tongs to add the cooked pasta directly to the ricotta cheese mixture and combine well. Add reserved pasta water as needed to thin the sauce. (I used at least 1/2 cup of pasta water.)

Step 6
Serve pasta. Serve pasta with an extra squeeze of lemon juice and some extra freshly grated black pepper..

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.

What to serve with Lemon Ricotta Pasta:

BREAD – Add some fresh bread to this meal. Try our Italian Herb Bread, Brioche Dinner Rolls, or Garlic Sourdough Bread.
SALAD – I recommend adding a side salad with one of our favorite salad dressings. Try our Creamy Italian Dressing, Honey Balsamic Vinaigrette, or Spinach Salad Dressing.
DESSERT – May I suggest something chocolate? How about our Triple Chocolate Brownies, Dark Chocolate Chunk Cookies, or Godiva Chocolate Martinis.

Recipe FAQs:

What type of pasta works best with this dish?

Long noodles like spaghetti or linguine work well, but short pasta like penne or farfalle is also great for holding the creamy sauce.

Why add reserved pasta dish to this lemon pasta?

Pasta water is rich in starch and salt and is referred to as “liquid gold”. This water helps sauces cling to pasta and creates a silky, smooth finish to the dish.

How much lemon should I add to this dish?

Start with the juice and zest of one lemon, then taste and adjust depending on how tangy you want it.

Can I add vegetables or proteins to this recipe?

Add veggies like spinach, peas, or asparagus, or proteins like grilled chicken, shrimp, or crispy pancetta.

Can I serve lemon ricotta pasta cold?

Yes, it can be served as a pasta salad. Just toss everything together and chill it before serving.

Other Pasta Recipes:

When we’re craving pasta, we often turn to one of these (in addition to our lemon pasta).

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Lemon Ricotta Pasta Recipe

Lemon Ricotta Pasta combines tender pasta with a rich ricotta cheese sauce featuring fresh lemon juice and zest. This creamy pasta dish is a simple yet elegant meal bursting with vibrant flavor!

Course Main Dish, pasta

Cuisine Italian

Keyword lemon ricotta pasta

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 595kcal

Author Sue Ringsdorf

Ingredients

12 oz. spaghetti noodles
8 oz. full-fat ricotta cheese
4 oz. freshly grated parmesan cheese
2 Tablespoons extra-virgin olive oil
1 large lemon – zested and juiced
kosher salt and freshly ground black pepper – to taste

Instructions

Prep lemon. Rinse the lemon in cold water and pat dry. Then fully zest it and then juice it.
Grate the parmesan cheese. Use a box shredder to freshly grate the parmesan cheese. This is important so that the cheese melts!
Make ricotta sauce. In a mixing bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon zest, and lemon juice. Add salt and pepper to taste, and stir to combine. Spoon the ricotta mixture into a large serving bowl or platter.
8 oz. full-fat ricotta cheese, 4 oz. freshly grated parmesan cheese, 2 Tablespoons extra-virgin olive oil, 1 large lemon, kosher salt and freshly ground black pepper
Boil pasta. Boil pasta in a pot of boiling water until al dente. Add plenty of salt to the pasta water for flavor. Reserve one cup of pasta water.
NOTE: Don't overcook the pasta. Watch it closely and cook until al dente (firm to the bite, offering a slight resistance when chewed).
12 oz. spaghetti noodles
Add pasta to ricotta mixture. Use a large tongs to add the cooked pasta directly to the ricotta cheese mixture and combine well. Add reserved pasta water as needed to thin the sauce. (I used at least 1/2 cup of pasta water.)
When adding the pasta water, add a little and toss. Then add a little more and toss again and again until it's creamy to your liking.
Serve pasta. Serve pasta with an extra squeeze of lemon juice and some extra freshly grated black pepper.

Notes

IMPORTANT: Pasta water is rich in starch and salt and is referred to as “liquid gold”. This water helps sauces cling to pasta and creates a silky, smooth finish to the dish.
You can add veggies like spinach, peas, or asparagus, or proteins like grilled chicken, shrimp, or crispy pancetta.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.

Nutrition

Tomato Soup with Grilled Cheese Croutons

Suebee Homemaker — Mon, 10 Mar 2025 11:00:00 +0000

Tomato Soup with Grilled Cheese Croutons is based on a classic soup and sandwich, made simple with just a few ingredients. This comforting meal is a perfect weeknight meal and can easily be doubled!

Classic Tomato Soup and Grilled Cheese

Tomato Soup and Grilled Cheese Sandwiches were a staple in our house back in the day. But my idea of Tomato Soup was opening up a can of Campbell’s Tomato Soup and adding some milk. Zap it in the microwave and voila. Dinner is served.

This recipe takes a little bit more work but it is 100 times tastier – trust me!

Why This Recipe Works:

SIMPLE RECIPE – This recipe uses simple ingredients and is fairly quick. While the soup is simmering, make the grilled cheese croutons.
FLAVORFUL – We’ve always loved tomato soup and this one doesn’t disappoint. You can use heavy cream for an even creamier soup.
KID AND ADULT APPROVED – The kids always enjoyed this meal and we still make it today amidst the empty nest. Adding the grilled cheese croutons are a fun way to eat it too!

Try our Creamy Tomato Bisque, Creamy Roasted Red Pepper Tomato Soup, or Roasted Tomato Tortellini Soup next!

Ingredients Needed:

Here’s what you’ll need when you go grocery shopping. I’m guessing you may have all of these items already!

Fresh produce: onion, garlic, fresh basil (optional).
Canned goods: crushed tomatoes, tomato sauce, and chicken broth.
Spices: kosher salt, freshly ground black pepper, and dried basil
Sugar: granulated sugar
Milk products: half and half (or use heavy cream)
Grilled Cheese: sourdough bread, butter, and cheese (we like smoked gouda, sharp cheddar, white cheddar, or gruyere cheese)

How to make Tomato Soup and Grilled Cheese Croutons:

Step 1
Sauté veggies. Heat a medium stockpot to medium-high heat. Add diced onion and sauté for 3-4 minutes, or until softened. Add garlic and seasonings (salt, pepper, and dried basil) and stir for a minute or so.

Step 2
Add tomatoes. Then add the crushed tomatoes, tomato sauce, and sugar. Stir and then transfer mixture into a large blender. Blend until very smooth. Pour back into the stockpot.

Step 3
Add chicken broth. Add chicken broth and simmer soup for 15-20 minutes.

Step 4
Add half and half. Then pour in the half and half and simmer for another five minutes, or until hot.

Step 5
Prep grilled cheese. Meanwhile, make grilled cheese. Butter one side of each slice of bread. Add cheese to two slices of the bread (unbuttered sides) and top with remaining bread.

The buttered sides should be on the outsides of the grilled cheese for browning purposes.

Step 6
Cook grilled cheese. Heat a cast iron skillet to medium-high heat. Place both grilled cheeses in the hot pan. Cook until browned on one side and then flip. Cook on the other sides and then slice into bite sized chunks (or croutons).

Step 7
Serve. Serve soup with another swirl of half and half, some fresh basil, and the grilled cheese croutons.

Store leftover soup in an airtight container in the refrigerator for 3-4 days.

Recipe FAQs:

Can I use fresh tomatoes in the soup?

Yes, you can use fresh tomatoes in place some or all of the crushed tomatoes. Sauté them with the onion and then blend.

What variations can be used for the soup?

We prefer using fire-roasted crushed tomatoes for extra flavor. You can also adjust the dairy and use heavy cream to make it richer.

Can I use an immersion blender instead of a blender?

We recommend using a blender to get the soup super creamy. The immersion blender will work but it won’t be as smooth.

Other Soup Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Tomato Soup with Grilled Cheese Croutons Recipe

Tomato Soup with Grilled Cheese Croutons is based on a classic soup and sandwich, made simple with just a few ingredients. This comforting meal is a perfect weeknight meal and can easily be doubled!

Course Soup

Cuisine American

Keyword grilled cheese croutons, tomato soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 533kcal

Author Sue Ringsdorf

Ingredients

For the soup:

1 Tablespoon olive oil
1/2 cup onion – diced
3 cloves garlic – minced
1 teaspoon dried basil
kosher salt and freshly ground black pepper – to taste
28 oz. fire-roasted crushed tomatoes
15 oz. tomato sauce
2-3 cups lower-sodium chicken broth
1 Tablespoon granulated sugar
1 cup half and half – or more
fresh basil – to serve

For the grilled cheese croutons:

4 slices sourdough bread
2 Tablespoon butter
4 slices smoked gouda cheese – or any cheese you like

Instructions

Sauté veggies. Heat a medium stockpot to medium-high heat. Add diced onion and sauté for 3-4 minutes, or until softened. Add garlic and seasonings (salt, pepper, and dried basil) and stir for a minute or so.
1 Tablespoon olive oil, 1/2 cup onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon dried basil
Add tomatoes. Then add the crushed tomatoes, tomato sauce, and sugar. Stir and then transfer mixture into a large blender. Blend until very smooth. Pour back into the stockpot.
28 oz. fire-roasted crushed tomatoes, 15 oz. tomato sauce, 1 Tablespoon granulated sugar
Add chicken broth. Add chicken broth and simmer soup for 15-20 minutes.
2-3 cups lower-sodium chicken broth
Add half and half. Then pour in the half and half and simmer for another five minutes, or until hot.
1 cup half and half
Prep grilled cheese. Meanwhile, make grilled cheese. Butter one side of each slice of bread. Add cheese to two slices of the bread (unbuttered sides) and top with remaining bread.
The buttered sides should be on the outsides of the grilled cheese for browning purposes.
4 slices sourdough bread, 2 Tablespoon butter, 4 slices smoked gouda cheese
Cook grilled cheese. Heat a cast iron skillet to medium-high heat. Place both grilled cheeses in the hot pan. Cook until browned on one side and then flip. Cook on the other sides and then slice into bite sized chunks (or croutons).
Serve. Serve soup with another swirl of half and half, some fresh basil, and the grilled cheese croutons.fresh basil

Notes

Store leftover soup in an airtight container in the refrigerator for 3-4 days.
We prefer using fire-roasted crushed tomatoes for extra flavor. You can also adjust the dairy and use heavy cream to make it richer.
You can use fresh tomatoes in place of some or all of the crushed tomatoes. Sauté them with the onion and then blend.

Nutrition

Goat Cheese Quinoa Salad

Suebee Homemaker — Thu, 06 Mar 2025 12:00:00 +0000

Goat Cheese Quinoa Salad is a vibrant, protein-packed dish featuring fluffy quinoa, creamy goat cheese, and an assortment of fresh vegetables. Tossed with a tangy honey balsamic vinaigrette, it delivers a perfect balance of flavors and textures for a healthy, satisfying meal!

Goat Cheese Salad

Are y’all on the quinoa bandwagon yet? After a little bit of light-hearted harassment from the peanut section (aka my hubby and sons), I came on board. I actually truly love the taste and the texture, the latter being the stickler for many people. If you mix quinoa with good quality, tasty ingredients, you will eventually come to love it as I did. Trust me.

We’ve gotten into the habit of making a large salad each Monday to start the week. It’s an excellent way to encourage healthy eating because everything is prepped and ready to go. Some of our regulars include our Spinach and Goat Cheese Salad (yes more goat cheese!), Healthy Taco Salad Recipe (this is definitely a full meal), Antipasto Chopped Salad (I love the toppings!), and Chicken Bacon Caesar Salad (oh that Caesar dressing).

Why This Recipe Works:

FRESH AND DELICIOUS – Feel free to pack this salad with even more fresh veggies. In addition to lettuce greens, carrots, cucumber, and red onion, try some broccoli, cauliflower, or zucchini!
NUTRIENT DENSE – As y’all probably know, quinoa is a super food and a great source of protein. It fills you up! We also add my favorite bean – chickpeas!
GREAT MEAL PREP – It’s always nice to have individual servings ready to go in meal prep containers. Wait to add the dressing later (before eating).

Ingredients Used:

Quinoa – We buy quinoa in large quantities on Amazon. See link below.
Fresh Veggies – salad greens, cucumber, carrots, and red onion (but you could add whatever you like)
Chickpeas – These are a mainstay in our pantry. We add them to SO MANY dishes.
Goat Cheese – The star of the show and one of our favorite types of cheese. Feel free to add even more to this salad.
Pine Nuts – These little nuts are packed with flavor. Add them to your grocery lists stat!
Honey Balsamic Dressing – This simple dressing is the perfect topper for our goat cheese quinoa salad. Stores well in the refrigerator too.

How to make Goat Cheese Quinoa Salad:

Step 1
Make Honey Balsamic Vinaigrette. Combine dressing ingredients in a mason jar – the olive oil, balsamic vinegar, Dijon mustard, honey, and seasonings. Shake to combine well.

NOTE: If your salad dressing solidifies in the refrigerator, simple set it out ahead of time or place in a bowl of warm water. Then shake it up and you’re good to go.

Step 2
Make quinoa. Make quinoa according to package directions or in the Instant Pot (our favorite method). Let cool.

In the instant pot, combine two cups of rinsed quinoa and three cups of chicken broth. Pressure cook for one minute and do a 5-6 minute natural release. Open Instant Pot and fluff with a fork.

Step 3
Toast pine nuts. Toast the pine nuts in a skillet over medium heat until slightly browned and fragrant. Set aside.

Step 4
Prep veggies. Clean lettuce and chop. Chop cucumber and carrots, and slice red onions.

Step 5
Combine ingredients. In a large serving bowl, combine the cooked and cooled quinoa, the veggies (lettuce, cucumber, carrots, and red onions), chickpeas, toasted pine nuts, and crumbled goat cheese.

Step 6
Serve. Serve quinoa salad in individual bowls. Top with the prepared honey balsamic dressing.

Store the salad in an airtight container in your refrigerator for 3-4 days. Store salad dressing separately and add when serving.

Recipe FAQs:

Is quinoa a superfood?

Yes, quinoa is a SUPER food. It’s a seed (prepared as a grain) that is high in protein and loaded with vitamins and minerals. It’s also high in fiber, naturally gluten-free (if you are watching that), and low on the glycemic index.

How does a high-protein diet benefit you?

A high-protein diet keeps you feeling full for longer periods of time, helps to balance blood sugar levels, makes it easier to build lean muscle mass, and gives you energy.

Can I add meat to this salad?

Yes, try grilled chicken, steak, or shrimp to this quinoa salad for extra protein.

Can I make this salad ahead of timed?

Yes, but wait to add the dressing until just before serving to keep the salad fresh.

Other Delicious Quinoa Salads:

As you can see, we love eating quinoa in a variety of salads. Try one of these next!

Kitchen Tools Used: (affiliate links)

We also buy this quinoa on the regular.

xoxo ~Sue

Goat Cheese Quinoa Salad Recipe

Goat Cheese Quinoa Salad is a vibrant, protein-packed dish featuring fluffy quinoa, creamy goat cheese, and an assortment of fresh vegetables. Tossed with a tangy balsamic vinaigrette, it delivers a perfect balance of flavors and textures for a healthy, satisfying meal!

Course Main Dish, Salad

Cuisine American

Keyword goat cheese quinoa salad, goat cheese salad

Prep Time 45

Total Time 45

Servings servings

Calories 548kcal

Author Sue Ringsdorf

Ingredients

For the salad:

5-6 cups cooked quinoa
1 cup English cucumber – sliced
1 cup carrots – peeled and shaved
1/2 cup red onion – sliced
15 oz. garbanzo beans – rinsed and drained
8 oz. goat cheese – crumbled
1/2 cup pine nuts – toasted
8 cups salad greens – chopped

For the Balsamic Dressing:

2/3 cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1 Tablespoon dijon mustard
1 Tablespoon honey
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper – to taste

Instructions

Make Honey Balsamic Vinaigrette. Combine dressing ingredients in a mason jar – the olive oil, balsamic vinegar, Dijon mustard, honey, and seasonings. Shake to combine well.
2/3 cup extra virgin olive oil, 3 Tablespoons balsamic vinegar, 1 Tablespoon dijon mustard, 1 Tablespoon honey, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Make quinoa. Make quinoa according to package directions or in the Instant Pot (our favorite method). Let cool.
Toast pine nuts. Toast the pine nuts in a skillet over medium heat until slightly browned and fragrant. Set aside.
Combine ingredients. In a large serving bowl, combine the cooked and cooled quinoa, the veggies (lettuce, cucumber, carrots, and red onions), chickpeas, toasted pine nuts, and crumbled goat cheese.
5-6 cups cooked quinoa, 8 cups salad greens, 1 cup English cucumber, 1 cup carrots, 1/2 cup red onion, 15 oz. garbanzo beans, 1/2 cup pine nuts, 8 oz. goat cheese
Serve. Serve quinoa salad in individual bowls. Top with the prepared honey balsamic dressing.

Notes

If your salad dressing solidifies in the refrigerator, simple set it out ahead of time or place in a bowl of warm water. Then shake it up and you’re good to go.
In the instant pot, combine two cups of rinsed quinoa and three cups of chicken broth. Pressure cook for one minute and do a 5-6 minute natural release. Open Instant Pot and fluff with a fork.
Store the salad in an airtight container in your refrigerator for 3-4 days. Store salad dressing separately and add when serving.

Nutrition

Alfredo Stuffed Shells

Suebee Homemaker — Mon, 27 Jan 2025 12:00:00 +0000

Alfredo Stuffed Shells are a drool-worthy Italian dish featuring large pasta shells filled with a rich three-cheese combination, tender spinach, and savory garlic, all generously smothered in a lightened-up Alfredo sauce. This pasta dish is a family favorite and can be prepped in advance!

Giant Cheese Stuffed Shells

When my hubby and I were in college back in the late 80’s, we were first introduced to Alfredo sauce at a restaurant in our college town. We treated ourselves to heaping bowls of fettuccini alfredo for special occasions only, because let’s face it – it’s the type of food you normally eat before you run a marathon.

My Light Fettuccine Alfredo is a little bit healthier than the sauce we ate back in the day, but it’s still creamy and delicious. We’re stuffing these with a three-cheese mixture of ricotta, mozzarella, and parmesan – plus some fresh spinach. Feel free to add in some bacon or other protein if you’d like.

Why This Recipe Works:

FOR PASTA LOVERS – We are always up for pasta, from a simple Lemon Orzo Pasta Salad to a more complex Bolognese Sauce that simmers all day long. This alfredo sauce has always been a hit with our family of four and it never disappoints!
COMFORT FOOD – The indulgent combination of pasta with a creamy, cheesy filling and rich-tasting Alfredo sauce makes this recipe one we crave for comfort.
FREEZES WELL – Are you in need of a dish to take to new parents or to someone recovering from illness? Make a large batch of stuffed shells and freeze for whenever the need arises!

What You’ll Need:

Extra-Virgin Olive Oil
Unsalted Butter
Garlic Cloves
All-Purpose Flour
Chicken Broth (lower sodium)
Milk plus Half and Half (or incorporate heavy cream for a richer sauce)
Parmesan Cheese (freshly grated)
Salt and Pepper – we always use kosher salt and freshly ground black pepper
Jumbo Shells (remember to reserve some pasta water)
Cheese – a combo of ricotta cheese, mozzarella cheese, and parmesan cheese
One large egg
Fresh Spinach

How to make Giant Cheese Stuffed Shells:

Step 1
Make alfredo sauce. Heat olive oil and butter in a medium stock pan, over medium heat. Add garlic and stir for about 30 seconds. Add flour and stir again, until flour is well absorbed, about 1-2 minutes.

Add chicken broth, milk, and half and half, and turn up the heat to medium-high. Whisk until mixture starts to thicken – this will take a few minutes. Reduce heat to low, and stir in parmesan cheese, salt, and pepper. Simmer until cheese melts and sauce is nice and creamy.

NOTE: You may want to add a little bit of reserved pasta water as well. It helps to thicken the sauce and the starch helps it to bind to the pasta. Add a little bit at a time and adjust as needed.

Step 2
Cook pasta. Meanwhile, bring a large pot of water to a boil. Add shells and a good amount of salt. Simmer until pasta is al dente. Reserve about 1/2 cup of pasta water and then strain noodles. Add some pasta water as needed to thin sauce slightly.

NOTE: I normally take the shells and spread them out on a towel to cool. Pull the shells apart so they don’t stick together.

Step 3
Cook spinach. Heat a skillet over medium heat. Add a drizzle of olive oil and then the spinach. Stir until just wilted.

Step 4
Combine cheese. In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, and egg. Add the wilted spinach to the bowl and add a sprinkle of salt and pepper. Stir to combine well.

Step 5
Assemble pasta. Add a scant amount of the white sauce to a 9×13 casserole dish, spreading the sauce evenly to all sides of the dish.

Step 6
Stuff the shells. Use a spoon to stuff the shells with the cheese and spinach mixture. Place the stuffed shells in the prepared dish.

Step 7
Add sauce to the top. Then add the remaining sauce on top of the stuffed shells, spreading evenly to all sides.

Step 8
Bake. Bake the pasta in a preheated 350-degree oven for 30 minutes, or until hot and bubbly. Garnish with some fresh basil, if desired.

What to serve with Alfredo Stuffed Shells?

COCKTAIL – While a glass of white wine would be perfect with alfredo pasta, you could make a fun cocktail. Try our Rose Sangria with Vodka, Watermelon Margaritas, or Apple Cider Martinis!
SALAD – We normally like to serve pasta with a light salad. Try our Hearts of Palm Salad, Arugula Quinoa Salad, or Burrata Caprese Salad.
BREAD – If you enjoy baking fresh bread like we do, try our Chewy French Bread, Italian Herb Bread, or Braided Brioche Bread.

Store leftover stuffed shells in an airtight container in your refrigerator for 3-4 days.

To freeze, simple prep the giant cheese-stuffed shells, cover tightly with cling wrap and a freezer bag. Freeze unbaked for 2-3 months. To thaw, place casserole in refrigerator for a couple of days. Bake as directed.

Recipe FAQs:

Can I use other cheese to stuff the shells?

Yes, you can use cottage cheese, cream cheese, shredded white cheddar, or any mixture you prefer to stuff the shells.

Should I rinse the giant shells?

No, I never recommend rinsing pasta because it will remove some of the starch that is needed for the sauce to stick.

Can I use frozen spinach instead of fresh spinach?

Yes, if using frozen spinach, thaw and drain it thoroughly before mixing with the cheese. You may want to use a dish towel to help squeeze out the moisture of frozen spinach.

Can I make Alfredo stuffed shells ahead of time?

Yes, you can assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.

Other Pasta Recipes:

If you’d like other delicious pasta recipe ideas, try one of the following. We’re also wild about pizza and you’d love our Pesto Pizza or Godfather’s Taco Pizza too.

xoxo ~Sue

Giant Cheese Stuffed Shells

Course Main Dish

Cuisine American, Italian

Keyword giant cheese stuffed shells, stuffed pasta

Prep Time 45

Cook Time 30

Total Time 1 15

Servings servings

Calories 676kcal

Author Sue Ringsdorf

Ingredients

For the white sauce:

2 Tablespoons olive oil
1 Tablespoon unsalted butter
2 cloves garlic – minced
3 Tablespoons all-purpose flour
1 cup lower-sodium chicken broth
1 cup 2% milk – or whole milk
1/2 cup half and half
1 cup grated parmesan cheese (3 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the remaining ingredients:

8 oz. jumbo shells – about 25 shells
16 oz. ricotta cheese
8 oz. shredded mozzarella cheese
4 oz. shredded parmesan cheese
1 large egg
kosher salt and freshly ground black pepper – to taste
3 cups baby spinach

Instructions

Make the alfredo sauce:

Heat olive oil and butter in a medium stock pan, over medium heat. Add garlic and stir for about 30 seconds. Add flour and stir again, until flour is well absorbed, about 1-2 minutes.
2 Tablespoons olive oil, 1 Tablespoon unsalted butter, 2 cloves garlic, 3 Tablespoons all-purpose flour
Add chicken broth, milk, and half and half, and turn up the heat to medium-high. Whisk until mixture starts to thicken – this will take a few minutes. Reduce heat to low, and stir in parmesan cheese, salt, and pepper. Simmer until cheese melts and sauce is nice and creamy.
1 cup lower-sodium chicken broth, 1 cup 2% milk, 1/2 cup half and half, 1 cup grated parmesan cheese (3 ounces), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
NOTE: You may want to add a little bit of reserved pasta water as well. It helps to thicken the sauce and the starch helps it to bind to the pasta. Add a little bit at a time and adjust as needed.

Make the remaining:

Cook pasta. Meanwhile, bring a large pot of water to a boil. Add shells and a good amount of salt. Simmer until pasta is al dente. Reserve about 1/2 cup of pasta water and then strain noodles. Add some pasta water as needed to thin sauce slightly.
NOTE: I normally take the shells and spread them out on a towel to cool. Pull the shells apart so they don't stick together.
8 oz. jumbo shells
Cook spinach. Heat a skillet over medium heat. Add a drizzle of olive oil and then the spinach. Stir until just wilted.
3 cups baby spinach
Combine cheese. In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, and egg. Add the wilted spinach to the bowl and add a sprinkle of salt and pepper. Stir to combine well.
16 oz. ricotta cheese, 8 oz. shredded mozzarella cheese, 4 oz. shredded parmesan cheese, 1 large egg, kosher salt and freshly ground black pepper
Assemble pasta. Add a scant amount of the white sauce to a 9×13 casserole dish, spreading the sauce evenly to all sides of the dish.
Stuff the shells. Use a spoon to stuff the shells with the cheese mixture. Place the stuffed shells in the prepared dish.
Add sauce to the top. Then add the remaining sauce on top of the stuffed shells, spreading evenly to all sides.
Bake. Bake the pasta in a preheated 350-degree oven for 30 minutes, or until hot and bubbly. Garnish with some fresh basil, if desired.

Notes

You can assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
Store leftover stuffed shells in an airtight container in your refrigerator for 3-4 days.
To freeze, simple prep the giant cheese-stuffed shells, cover tightly with cling wrap and a freezer bag. Freeze unbaked for 2-3 months. To thaw, place casserole in freezer for a couple of days. Bake as directed.

Nutrition

Crispy Black Bean Tacos

Suebee Homemaker — Thu, 02 May 2024 23:00:00 +0000

Enjoy these Crispy Black Bean Tacos – a perfect combination of crunchy tortilla shells filled with seasoned black beans, fresh veggies, melty cheese, and zesty toppings. This culinary experience will truly satisfy your cravings for a delicious and wholesome meal.

Black Bean Tacos

When it comes to Tex-Mex, I’m all in. I love ANYTHING wrapped in a tortilla and so this recipe just makes sense. The key to making these tacos crispy is to use a cast iron skillet to grill them and use plenty of oil.

We love using our Restaurant Style Refried Beans in so many recipes. So it just makes sense to substitute black beans for the pinto beans in this restaurant-quality recipe. The nice thing about using refried beans in grilled tacos is that it acts as the “glue” to hold the tacos together.

Why This Recipe Works:

SIMPLE TO MAKE – You’ll need to make some refried black beans and then it’s simply grilling the tacos. I suggest making the beans ahead of time and then taco night is a breeze.
PERFECT MEATLESS MEAL – We try to eat meatless meals at least two times per week. Trust me – you won’t miss the meat in these tacos on busy weeknights!
TEX-MEX FLAVORS – We love Mexican food! The key to flavor is adding the diced veggies (don’t skip the jalapeño!) and seasonings. We love ground cumin but you can try other seasonings too.

Ingredients Used:

These crispy tacos use pantry staples that you can easily find in your local grocery store.

Veggies – onion, jalapeno, and minced garlic
Canned Black Beans
Seasonings – ground cumin, kosher salt, and black pepper
Butter – adds richness to the refried beans
Lime – freshly squeezed lime juice
Tortillas – We prefer flour tortillas for these but corn tortillas would work too.
Cheese – We use sharp cheddar cheese but any cheese works great. Try some Monterey Jack, cheddar jack, smoked gouda, or creamy havarti.
Avocado Oil – The low smoke point works great for frying these tacos.

NOTE: If you want to add meat to these vegetarian black bean tacos, you can add ground beef, smokey brisket, or shredded chicken.

How to make Crispy Black Bean Tacos:

Step 1
Sauté veggies. Add some olive oil to a large skillet; when hot, add the onions and jalapenos. Cook until the veggies are soft, about 5-6 minutes. Then add the garlic and seasonings and stir for a minute.

Step 2
Add black beans. Then add the rinsed black beans and stir. Cook for a few more minutes or until hot.

Step 3
Add bean mixture to food processor. Add the bean mixture to a large food processor. Add butter and lime juice.

Step 4
Puree. Pulse until the mixture is well pureed. If needed to thin, add a little water or vegetable broth.

Step 5
Add beans and cheese to the tortillas. Spread the refried beans on one side of the tortillas. Then add some sliced cheese. Fold the tortilla over.

Step 6
Grill. Add avocado oil to a large cast iron skillet. When hot, add two folded tacos in a single layer. Cook on one side until golden brown, then flip to cook the other, about 2-3 minutes.

Step 7
Serve. Serve bean tacos with a variety of sides. I highly recommend sliced avocado and spicy pickled onions.

NOTE: If you’re using corn tortillas, you may need to warm up in a damp paper towel before folding over. Corn tortillas tend to break easily.

Other Taco Toppings:

Add other toppings of choice to these crunchy black bean tacos!

Add a dressing like Creamy Cilantro Lime Sauce, Chipotle Ranch Dressing, or Avocado Crema.
Top with some Cowboy Caviar with Avocado or Chunky Guacamole.
Add salsa – try our Grilled Salsa or Homemade Salsa Verde.

What to serve with Crispy Bean Tacos:

Add a side of Instant Pot Cilantro Lime Rice or Spanish Rice and Beans.
Serve with some Mexican Street Corn Salad Recipe or Mexican Quinoa Salad.
Gotta have a margarita! Try our Watermelon Margaritas, Frozen Pineapple Margaritas, or Blood Orange Margaritas!

Other Taco Recipes:

Here are some other favorite recipes for Taco Tuesday.

Recipe FAQs:

How do I make these tacos crispy?

To make these tacos crispy, make sure you use plenty of oil and cook in a cast iron skillet.

Can I use another type of tortilla?

Yes, instead of flour tortillas, you can use corn for a gluten-free meal.

Can I prep these tacos ahead of time?

You can prep the refried black beans ahead of time which makes these very quick to make on a weeknight meal.

Can I change up the seasonings for these tacos?

Experiment with different spices like cumin, paprika, garlic powder, or chili powder to tailor the seasoning to your taste preferences.

Can I bake these tasty tacos instead of pan-frying?

Yes, you can add a coating of oil to a large rimmed baking sheet and coat both sides of the tortillas before you bake tacos. This will result in a crispy tortilla shell as well.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Crispy Black Bean Tacos

Enjoy these Crispy Black Bean Tacos – a perfect combination of crunchy tortilla shells filled with seasoned black beans, fresh veggies, cheddar cheese, and zesty toppings. This culinary experience will truly satisfy your cravings for a delicious and wholesome meal.

Course Main Dish

Cuisine Mexican

Keyword crispy black bean tacos

Prep Time 25

Cook Time 20

Total Time 45

Servings tacos

Calories 402kcal

Author Sue Ringsdorf

Ingredients

For the beans:

1-2 Tablespoons olive oil
1/2 medium yellow onion – chopped
1 medium jalapeno – diced
1/2 teaspoon ground cumin
2 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
30 oz. black beans – rinsed and drained
2 Tablespoons unsalted butter
1/2 large lime – freshly squeezed
water to thin if necessary

Other ingredients:

6-8 oz. cheddar cheese – freshly shredded
6 medium carb balance flour tortillas
1/4 cup avocado oil – for frying

Instructions

Saute veggies. Add some olive oil to a large skillet; when hot, add the onions and jalapenos. Cook until the veggies are soft, about 5-6 minutes. Then add the garlic and seasonings and stir for a minute.
1-2 Tablespoons olive oil, 1/2 medium yellow onion, 1 medium jalapeno, , 2 cloves garlic, 1/2 teaspoon ground cumin, kosher salt and freshly ground black pepper
Add black beans. Then add the rinsed black beans and stir. Cook for a few more minutes or until hot.
30 oz. black beans
Add bean mixture to food processor. Add the bean mixture to a large food processor. Add butter and lime juice.
2 Tablespoons unsalted butter, 1/2 large lime
Puree. Pulse until the mixture is well pureed. Add a little water to thin to your desired consistency.
water to thin if necessary
Add beans and cheese to the tortillas. Spread the refried beans to one side of the tortillas. Then add some sliced cheese. Fold the tortilla over.
6 medium carb balance flour tortillas, 6-8 oz. cheddar cheese
Grill. Add avocado oil to a large cast iron skillet. When hot, add two folded tacos in a single layer. Cook on one side until golden brown, then flip to cook the other, about 3-4 minutes.
1/4 cup avocado oil
Serve. Serve bean tacos with a variety of sides. I highly recommend sliced avocado and spicy pickled onions.

Notes

NOTE: If you’re using corn tortillas, you may need to warm up in a damp paper towel before folding over. Corn tortillas tend to break easily.
You can prep the refried black beans ahead of time which makes these very quick to make on a weeknight meal.
To make these tacos crispy, make sure you use plenty of oil and cook in a cast iron skillet.

Nutrition

French Onion Soup without Wine

Suebee Homemaker — Mon, 04 Mar 2024 12:00:00 +0000

French Onion Soup without Wine combines tender onions, a tasty broth, and a cheesy bread topping that is simply irresistible. This cozy soup recipe is a perfect special occasion dish that the whole family will love!

Classic French Onion Soup

We’ve enjoyed the tastiest French Onion Soup while dining out on several occasions. I’ve tried to replicate this flavorful soup more than once and it’s been difficult to get the right balance of onions to broth. But I think I’ve got it this time!

If you enjoy baking your own bread, try our Chewy French Bread and freeze some slices for this soup. Other bread recipes you could use include Italian Herb Bread or Garlic Sourdough Bread.

Why This Recipe Works:

EASY TO FIND INGREDIENTS – This recipe requires 10 ingredients that are easy to find in most grocery stores. If you have a thyme plant, use fresh instead of dried. You’ll want to use extra if using fresh!
FULL OF FLAVOR – The flavor in this soup is out-of-this-world delicious. Perfectly caramelized onions, a flavorful broth, and the best cheesy topping that should never be skipped! Trust me.
RESTAURANT QUALITY – After giving this recipe a few revisions, I believe this one is restaurant quality. If you prefer using wine in your soup, add it and use a little less broth.
ULTIMATE COMFORT FOOD – This homemade French Onion Soup spells comfort!

Ingredients Used for this French Onion Soup Recipe:

These simple ingredients are combined to make the best French Onion Soup.

Unsalted Butter
Yellow Onions
Garlic Cloves
All-Purpose Flour
Worcestershire Sauce
Broth – A combo of chicken broth and beef broth. Alternatively, you could use beef stock and chicken stock.
Bay Leaves – A bay leaf or two will add to the depth of flavor.
French Bread
Gruyere Cheese
Kosher Salt, Freshly Ground Black Pepper, and Thyme (use either dried thyme or fresh thyme leaves).

NOTE: If you prefer to use wine in your soup, you can use either red wine or white wine. I recommend using 1/2 – 1 cup of wine in place of some of the broth.

How to make French Onion Soup without Wine:

Step 1
Prep onions. Peel and thinly slice the onions. You’ll be surprised at how much onion this is but it will cook down significantly.

Step 2
Cook. Use a large stockpot or a large Dutch Oven. Melt the butter over medium heat and add the onions. Add the kosher salt, black pepper, and thyme.

Step 3
Caramelize onions. Cook the onions until they get very soft and caramelized. You’ll see them get golden brown as they caramelize. This will take between 25-30 minutes or so. Add the garlic and stir for another minute.

Step 4
Add flour. Then add the flour to the onions and stir frequently over low heat for about five minutes. You’ll want to cook the flour taste out of the onions.

Step 5
Add broth. Add chicken and beef broth plus Worcestershire sauce to the pot and adjust the heat back to medium heat. Add bay leaves and simmer for 10-15 minutes.

Step 6
Toast bread. Preheat oven to 450 degrees. Add the pieces of bread to a sheet pan and add a drizzle of olive oil to the top. Bake in the oven until golden brown – about 10 minutes.

Step 7
Add to serving bowls. Place oven-safe serving bowls on a baking sheet. Ladle soup into bowls and add the toasted bread to the top. (Depending on the size of the slices, you may want to add an extra half slice to each bowl.)

Step 8
Add cheese. Add slices of gruyere cheese to the tops of the toasted bread.

Step 9
Bake. Add the pan of soup to the oven. You can bake it at a high temperature (like 450-500 degrees) or broil until the tops are golden brown. Watch closely to avoid burning!

Step 10
Serve. Serve hot soup immediately.

Store leftover soup in an airtight container for 3-4 days.

What to serve with French Onion Soup:

Soup and Salad are a match made in heaven!

Other Soup Recipes:

If you love this French Onion Soup, you’ll love our Caramelized Onion and Bacon Dip!

Recipe FAQs:

What type of onions should I use for Traditional French Onion Soup?

The most commonly used onions for French Onion Soup are yellow onions. They have a nice balance of sweetness and savory flavors when caramelized. However, you can also use a combination of various onions for a more complex flavor.

What type of bread is best for the cheesy topping?

A baguette or French bread is recommended for the cheesy topping in French Onion Soup. The bread slices are usually sliced and toasted in the oven before being placed on top of the soup. Gruyère cheese is the preferred choice for melting over the crusty bread, but you can also use Swiss Cheese, Mozzarella, Monterey Jack, or another melting cheese. A little bit of freshly grated parmesan cheese on top is always a nice addition.

How can I prevent the onions from burning during caramelization?

Caramelizing onions takes both time and patience. Cook them over medium heat and stir frequently during the process. If the onions start sticking to the bottom of the pan, you can add a splash of broth to deglaze and prevent burning.

Can I make the French Onion Soup ahead of time?

Yes, French Onion Soup can be prepared ahead of time. You can cook the caramelized onions and broth in advance and assemble the soup just before serving. Reheat the soup and then add the bread and melty cheese topping just before mealtime.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

French Onion Soup without Wine Recipe

French Onion Soup without Wine combines tender onions, a tasty broth, and a cheesy bread topping that is simply irresistible. This cozy soup recipe is a perfect special occasion dish that the whole family will love!

Course Soup

Cuisine French

Keyword french onion soup without wine, traditional french onion soup

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 497kcal

Author Sue Ringsdorf

Ingredients

For the onions:

4 Tablespoons unsalted butter
3 pounds yellow onions – peeled and thinly sliced
3 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
1 teaspoon dried thyme – or use fresh thyme leaves
2-3 Tablespoons all-purpose flour

For the broth:

4 cups chicken broth – or more
4 cups beef broth – or more
1-2 Tablespoons Worcestershire Sauce
2-3 whole bay leaves

For the bread:

6-8 slices French Bread or Baguette – sliced and toasted
8 oz. gruyere cheese – sliced or freshly grated
shredded parmesan – optional

Instructions

Prep onions. Peel and thinly slice the onions. You'll be surprised at how much onion this is but it will cook down significantly.
Cook. Use a large stockpot or a large Dutch Oven. Melt the butter over medium heat and add the onions. Add the kosher salt, black pepper, and thyme.
4 Tablespoons unsalted butter, 3 pounds yellow onions, kosher salt and freshly ground black pepper, 1 teaspoon dried thyme
Caramelize onions. Cook the onions until they get very soft and caramelized. You'll see them get golden brown as they caramelize. This will take between 25-30 minutes or so. Add the garlic and stir for another minute.
3 cloves garlic
Add flour. Then add the flour to the onions and stir frequently over low heat for about five minutes. You'll want to cook the flour taste out of the onions.
2-3 Tablespoons all-purpose flour
Add broth. Add chicken and beef broth plus Worcestershire sauce to the pot and adjust the heat back to medium heat. Add bay leaves and simmer for 10-15 minutes.
4 cups chicken broth, 4 cups beef broth, 1-2 Tablespoons Worcestershire Sauce, 2-3 whole bay leaves
Toast bread. Preheat oven to 450 degrees. Add the pieces of bread to a sheet pan and add a drizzle of olive oil to the top. Bake in the oven until golden brown – about 10 minutes.
Add to serving bowls. Place oven-safe serving bowls on a baking sheet. Ladle soup into bowls and add the toasted bread to the top. (Depending on the size of the slices, you may want to add an extra half slice to each bowl.)
6-8 slices French Bread or Baguette
Add cheese. Add slices of gruyere cheese (and parmesan cheese – optional) to the tops of the toasted bread.
8 oz. gruyere cheese, shredded parmesan
Bake. Add the pan of soup to the oven. You can bake it at a high temperature (like 450-500 degrees) or broil until the tops are golden brown. Watch closely to avoid burning!
Serve. Serve hot soup immediately.

Notes

Store leftover soup in an airtight container for 3-4 days.
If you prefer to use wine in your soup, you can use either red wine or white wine. I recommend using 1/2 – 1 cup of wine in place of some of the broth.
If using dried thyme, use about 1 teaspoon. If using fresh thyme, use 2-3 teaspoons.
French Onion Soup can be prepared ahead of time. You can cook the caramelized onions and broth in advance and assemble the soup just before serving. Reheat the soup and then add the bread and melty cheese topping just before mealtime.

Nutrition

Chickpea Spinach Curry

Suebee Homemaker — Thu, 04 Jan 2024 12:00:00 +0000

Chickpea Spinach Curry is a flavorful vegetarian dish that includes protein-packed chickpeas, healthy vegetables, a flavorful blend of spices, and a tomato-based sauce. This Indian-inspired meal is nutritious and filling and best served over your favorite type of rice!

Try our Chicken Curry Salad with Grapes next!

Curried Chickpeas and Spinach

My love of chickpeas continues with this Indian-Inspired dish. You will ALWAYS find chickpeas stocked in our pantry because it’s my go-to for salad toppings – like our Chickpea Tuna Pasta Salad, Lemon Orzo Pasta Salad, and Mediterranean Chopped Salad.

When it comes to curry recipes, we love mixing it up. For Thai-inspired dishes, we love Curry Fish Stew and Curried Meatballs to name a couple.

What’s for dinner tonight? How about this creamy chickpea curry?

Why This Recipe Works:

SIMPLE – This chickpea curry recipe cooks pretty quickly. The most tedious part is dicing the veggies.
NUTRITIOUS – This curry dish is packed with protein, fiber, vitamins, and minerals.
FULL OF FLAVOR – We really enjoy the warm, earthy flavor of the curry spice blend as it has a moderate level of spiciness and an aromatic taste. We add cayenne pepper for some additional kick but it’s optional, of course. A delicious meal that the whole family will enjoy!
GREAT FOR MEAL PREP – This vegan curry is perfect for portioning out into single-serve containers.

What you’ll need for Chickpea Spinach Curry:

Onions, Ginger, and Garlic – These aromatic ingredients are sautéed to create a flavorful base for the curry.
Bell Peppers and Potatoes – These additional veggies create a little more substance to the curry. Other veggies can be added as well – like sweet potatoes, mustard greens, or whatever you prefer.
Seasonings – A combo of curry powder, ground cumin, cayenne pepper, salt, and pepper add depth of flavor and a hint of heat to the curry.
Tomato-Based Broth – Diced tomatoes and tomato sauce are used to create a hearty base for the curry.
Full Fat Coconut Milk – Coconut milk imparts a subtle, sweet, and slightly nutty flavor to curries. It complements the spices and adds a unique tropical note.
Chickpeas – Cooked chickpeas are the main ingredient and provide a good source of protein and dietary fiber.
Baby Spinach – Fresh spinach leaves are added to the curry, providing essential nutrients like iron, vitamins A and C, and dietary fiber.
Lime – I use the zest of one lime.
Rice – Use rice as a base for the curry. You can use white rice or brown rice.
Optional – We like to add browned mushrooms for serving. See How To Brown Mushrooms for a handy tutorial.

NOTE: You may want to add some vegetable stock to the curry to thin the sauce slightly.

How to make Curried Chickpeas with Spinach:

Step 1
Create the seasoning blend. Combine the seasonings – the curry powder, ground cumin, cayenne pepper, kosher salt, and freshly ground black pepper. Set aside.

Step 2
Sauté veggies. Heat a stock pot (or dutch oven) over medium-high heat. Add olive oil and then the onion, bell pepper, and potatoes. Cook until slightly softened, about 5-6 minutes, stirring frequently.

Step 3
Add seasonings and aromatics. Then add the seasoning blend and the ginger and garlic. Stir and cook for another couple of minutes.

Step 4
Add pantry staples. Add the diced tomatoes, tomato sauce, creamy coconut milk, and chickpeas. (You may also want to add a little bit of sugar to balance the flavors.) Stir until well combined.

Step 5
Simmer. Turn burner to medium heat and simmer until veggies are cooked through and everything is piping hot, approximately 10-15 minutes.

Step 6
Add spinach. Add the spinach and stir together. Remove pan from the heat.

Step 7
Serve curry. Serve curry over rice, extra black pepper, a squeeze of lime juice, and sides of your choice. Some fresh cilantro would also be nice.

What to serve with Chickpea Spinach Curry:

Any kind of rice. Try our Instant Pot Cilantro Lime Rice.
Cast Iron Naan is a must!
Or try some crusty bread like our simple Chewy French Bread or Garlic Sourdough Bread.

Storing and Freezing:

Storing – Store leftovers in an airtight container in the refrigerator. This curry gets more flavorful as it sits so leftovers are delicious.
Freezing – Freeze leftover curry in a storage container and wrapped tightly in a freezer bag for up to three months.

Recipe FAQs:

What is Chickpea Spinach Curry?

Chickpea Spinach Curry, also known as chana saag or chole palak, is a delicious and nutritious vegetarian dish originating from the Indian subcontinent. It is made with chickpeas (also called garbanzo beans) and spinach cooked in a flavorful blend of spices and a tomato-based sauce.

How do I make my own curry blend?

Spices play a crucial role in Indian curry. Commonly used spices include cumin, ground coriander, turmeric, cardamom, cinnamon, cloves, nutmeg, garam masala, and chili peppers. This recipe uses store-bought curry powder plus some additional spices (like cumin and cayenne pepper).

Can I use low-fat coconut milk for curry?

I don’t recommend using anything but full-fat coconut milk for curry. It acts as a natural thickening agent, helping to give body and thickness to the curry sauce.

What extra proteins can I add to Chickpea Curry?

Feel free to add meat to this curry recipe – like fish, chicken, or ground meat.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chickpea Spinach Curry

Course Main Dish

Cuisine American, Indian

Keyword chickpea spinach curry

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 507kcal

Author Sue Ringsdorf

Ingredients

Veggies and seasonings:

1 Tablespoon olive oil
1 medium yellow onion – diced
1 medium red bell pepper – diced
1 large russet potato – peeled and diced
3 cloves garlic – minced
1 Tablespoon fresh ginger – minced
2 Tablespoons curry powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
kosher salt and freshly ground black pepper – to taste

Other:

30 oz. chickpeas – rinsed and strained
15 oz. tomato sauce
15 oz. full-fat coconut milk
15 oz. fire-roasted diced tomatoes
1 large lime – zested and juiced
4-6 cups spinach leaves – stems removed
white rice or quinoa – to serve

Instructions

Create the seasoning blend. Combine the seasonings – the curry powder, ground cumin, cayenne pepper, kosher salt, and freshly ground black pepper. Set aside.
2 Tablespoons curry powder, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper
Sauté veggies. Heat a stock pot over medium-high heat. Add olive oil and then the onion, bell pepper, and potatoes. Cook until slightly softened, about 5-6 minutes, stirring frequently.
1 Tablespoon olive oil, 1 medium yellow onion, 1 medium red bell pepper, 1 large russet potato
Add seasonings and aromatics. Then add the seasoning blend and the ginger and garlic. Stir and cook for another couple of minutes.
3 cloves garlic, 1 Tablespoon fresh ginger
Add canned goods. Add the diced tomatoes, tomato sauce, coconut milk, and chickpeas (plus a pinch of sugar), and lime juice. Stir until well combined.
15 oz. fire-roasted diced tomatoes, 15 oz. tomato sauce, 15 oz. full-fat coconut milk, 30 oz. chickpeas, 1 large lime
Simmer. Turn heat to medium and simmer until veggies are cooked through and everything is piping hot, approximately 10-15 minutes.
Add spinach. Add the spinach and stir together. Remove pan from the heat.
4-6 cups spinach leaves
Serve curry. Serve curry over rice, extra black pepper, and sides of your choice.
white rice or quinoa

Notes

Storing – Store leftovers in an airtight container in the refrigerator. This curry gets more flavorful as it sits so leftovers are delicious.

Freezing – Freeze leftover curry in a storage container and wrapped tightly in a freezer bag for up to three months.

Nutrition