11 Best Soups to Make in the Fall
https://ift.tt/2mQcBLf 11 Best Soups to Make in the FallWith cooler temps comes SOUP SEASON! Here are eleven of our best soups to put on your menu plan this season, from hearty Bean and Bacon Soup to an easy Tomato Soup that you can whip up from the pantry. Gone are the summer days where you want something light and fresh. Fall is upon us, and we quickly turn to those foods that will just comfort the heck out of ya. Know what I mean? Soup is one of those comfort foods that I can’t seem to get enough of when the autumn chill hits the air. Here’s the thing, though… When eating soup in the fall, I really want a soup screams COZY! HEARTY! WARMING! Is that too much to ask? I’m here to tell you that No! It’s not! There are plenty of soups that fit the bill, and I’m here to give you just a few favorites. Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA September 24, 2019 at 09:08AM
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Eggplant and Tomato Sauce
https://ift.tt/2manyqH This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it’s also great as a side dish on it’s own.
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Loaded Sweet Potato Avocado Toast |
Sweet & Spicy Popcorn |
Super Seedy Crackers |
Sweet Potato Avocado Tartare |
Curried Red Lentil Hummus |
Chipotle Cauliflower Nachos |
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September 22, 2019 at 10:05AM
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Everybody loves meatballs! Take a ho-hum dinner, add meatballs, and presto! It’s a meal fit for king, or at least a king’s family.
These pork and beef meatballs have a surprise morsel of mozzarella cheese in the center.
HOW TO MAKE STUFFED MEATBALLS
You can whip these meatballs up in as little as 20 minutes. Form the balls, poke a hole in each one with your finger, stuff with a piece of cheese, and re-form the meatball around it.
Then into a pan they go to bake in the oven. While the meatballs bake, make a quick tomato sauce on the stovetop. Combine the sauce and meatballs, sprinkle the entire dish with cheese, and bake together until everything is bubbly, cheesy, and slightly melted.
Spoon the meatballs into a bowl with sauce, serve over pasta, or layer them onto a sub for a delectable meatball sandwich. Yum!
WHAT KIND OF MOZZARELLA SHOULD I USE?
Either fresh mozzarella or low-moisture mozzarella (cut from a block of cheese or sticks) will work fine in this recipe, depending on what you can find in your market. The low-moisture cheese tends to be a bit oozier when it melts, but I’ve made these with both kinds of cheese.
10-MINUTE TOMATO SAUCE? YES, PLEASE!
This is my go-to sauce. With just tomatoes, olive oil, garlic, salt, and basil, it is ridiculously easy to make.
Every time I see someone reach for bottled tomato sauce in the market, I want to tap her on the shoulder, “Honey, stop! Don’t do it! Buy that can of tomatoes, and make your sauce in 10 minutes! Here, I’ll give you the recipe.” Naturally, I refrain from that kind of behavior.
That can is filled with the San Marzano variety of tomatoes, packed in thick tomato sauce. That can of tomatoes is the secret to the freshest, easiest tomato sauce known to woman or man. It’s a few pennies more than the store’s own brand, but it’s lot of pennies less than a prepared sauce.
Canned tomatoes should be soft and pliant, swimming in thick sauce and easily squished with your hand. If you are buying tomatoes in watery juice that are hard where the stem was removed, make a note and try another brand next time. (Rant over.)
MAKE-AHEAD MEATBALLS
To freeze raw meatballs: Spread them on a parchment-lined baking sheet, and once they are frozen, transfer them to a freezer bag. Let them defrost in the refrigerator and bake as directed in the recipe. They will keep in the freezer for two to three months.
To freeze cooked meatballs: Spread them on a parchment-lined baking sheet, and once they are frozen, transfer them to a freezer bag. Reheat them from frozen slowly on the stovetop or in the oven, in the sauce.
You can also defrost them in the fridge overnight, and then heat them on top of the stove. They will keep in the freezer for two to three months.
To freeze cooked meatballs in sauce: Place them in a freezer container and freeze. Reheat them slowly on top of the stove, or defrost them in the fridge, and then heat them on the stovetop or in the oven, in the sauce. They will keep in the freezer for two to three months.
WHO DOESN’T LOVE MEATBALLS?! THE MORE THE MERRIER!
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September 22, 2019 at 09:07AM
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Simply Recipes 2019 Meal Plan: September Week 4
Looking for Quick, make-ahead or freezer-friendly meals? This meal plan has you covered! Sweet Potato Quinoa Bowls, Easy No-Bean Chili, 30-Minute Chicken Enchiladas and Spicy Garlic Shrimp with Coconut Rice!
This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel.
Before diving in, we wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe (or meal plan) and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler.
We all know that making dinner every night takes more thought than, “What do I want to eat?” Oh, how I wish it were that simple!
In reality, many aspects must be taken into consideration. This is where a solid meal plan comes in handy. I like to plan meals on Sundays so I can get ideas from the rest of the family. (Though I know they will always say “pizza!”)
It also gives me a chance to take a good, hard look at the upcoming week’s schedule and see what meals I realistically have time to cook. Lastly, I like to take an inventory of what I already have and use it first. This is where freezer meals make me so happy!
Now, of course, no plan is perfect. I still run to the store for milk and somehow we never have quite enough fruit to last a whole week. Yet, it feels good knowing that at least we’ll have dinner.
The meals this week are perfect for busy evenings. Quick, make-ahead, or freezer-friendly meals—now that’s a solid plan!
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September 21, 2019 at 09:05AM
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When thick slabs of cauliflower, called steaks, are roasted until golden, they become the stars of this vegetarian sandwich.
How to Turn Cauliflower into a 5-Star Sandwich
When cauliflower steaks are baked at high heat, they take on a sweet, irresistible succulence in the center, with crispy golden edges. You hardly need anything else, but of course, there’s more.
A red pepper aioli (read: garlicky mayonnaise) guilds the lily, and layered with tomatoes between two slices of tangy sourdough toast, these steaks give you a sandwich to cheer about.
HOW DO YOU CUT CAULIFLOWER TO MAKE STEAKS?
To cut cauliflower steaks, use a large chef’s knife to carve off the bottom leaves and base of the head so it stands upright.
Stand it on a cutting board, and starting at one side of the head, cut it into slices that are about 1/2-inch thick. Some of the cauliflower florets will not be attached to the base—I call them scraps—they are still good to roast or to make cauliflower rice.
Flat, smaller pieces, can also be roasted with the large steaks—they can be used to build your sandwich. If the head is very large, cut it in half, lay it with the flat side down, and slice across it to make large half-steaks.
WHAT IS AIOLI?
In the old French tradition, aioli simply meant a hefty amount of garlic mashed within an inch of its life in a mortar, with droplets of olive oil added painstakingly to form a fluffy paste.
Egg yolks and lemon juice came along more recently. Now you have an emulsion akin to mayonnaise. Aioli is commonly thought of as simply garlicky mayo, sometimes with different flavorings, though you’ll get lots of arguments about its origins and local variations (regions of Spain and Italy being fierce contenders).
HOW TO MAKE SHORTCUT AIOLI
This aioli is made with roasted sweet red pepper and a hint of hot red pepper flake to give it a little spice.
Rather than starting with garlic and egg yolks to make a mayonnaise-like aioli, I’ve taken a few shortcuts to make your life (and mine) easier, specifically by using store-bought mayonnaise. This means you can substitute dairy-free mayonnaise if you are vegan or lactose intolerant.
I’ve provided instructions on how to roast a pepper for this aioli, but you can skip that step and substitute peppers from a jar if you like. All the ingredients for the aioli are whirled in a food processor to make a creamy sauce, slightly thinner than mayonnaise.
I advocate using only one clove of garlic, because the flavor intensifies as it sits, but if you are a true garlic lover, you could add more. You will most likely have some sauce left over, so save it to drizzle over fish, hard-boiled eggs, grilled chicken, or roasted vegetables.
HOW TO STORE AIOLI
If you have extra aioli, you can store it for up to a week in the refrigerator. Like store-bought mayonnaise, it should keep well, but not as long as a jar of mayonnaise, because you have added red pepper and garlic. Like mayonnaise, aioli doesn’t do well in the freezer, because it tends to separate.
NEED MORE CAULIFLOWER IN YOUR LIFE?
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September 21, 2019 at 09:05AM
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A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.
Meal Plan
It’s another great week for meal planning! A few favorites on the menu this week Slow Cooker Pork Carnitas makes enough for two nights, Chicken and Mushrooms in Garlic White Wine Sauce a favorite in my house and Fish Florentine has been my most popular recipe this year!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (9/23)
B: 1 slice whole grain bread (3), 2 ounces avocado (2) and a pear (0)
L: Protein Egg and Quinoa Salad Jars (6)
D: Red Lentil Soup with Spinach*(1) with ½ piece naan bread (3)
Totals: Freestyle™ SP 15, Calories 1,018**
TUESDAY (9/24)
B: Overnight Oats with Figs and Honey (7)
L: Protein Egg and Quinoa Salad Jars (6)
D: Slow Cooker Pork Carnitas (3) with 2 corn tortillas (3), 1 ounce avocado (1) and Quick and Delicioso Cuban Style
Black Beans (recipes x 2) (1)
Totals: Freestyle™ SP 21, Calories 1,042**
WEDNESDAY (9/25)
B: 1 slice whole grain bread (3), 2 ounces avocado (2) and a pear (0)
L: Chicken Waldorf Salad (3)
D: LEFTOVER Slow Cooker Pork Carnitas* (3) with 2 corn tortillas (3), 1 ounce avocado (1) and Quick and Delicioso
Cuban Style Black Beans (recipes x 2) (1)
Totals: Freestyle™ SP 16, Calories 967**
THURSDAY (9/26)
B: Overnight Oats with Figs and Honey (7)
L: Chicken Waldorf Salad (3)
D: Chicken and Mushrooms in Garlic White Wine Sauce (2) with ¾ cup brown rice (5)
Totals: Freestyle™ SP 17, Calories 862**
FRIDAY (9/27)
B: 2 scrambled eggs (0), 1 slice whole grain bread (3) and 1 orange (0)
L: Chicken Waldorf Salad (3)
D: Fish Florentine (6)
Totals: Freestyle™ SP 12, Calories 903**
SATURDAY (9/28)
B: Baked Oatmeal Recipe with Pears Bananas and Walnuts (6)
L: Beef, Tomato and Acini de Pepe Soup* (5)
D: DINNER OUT!
Totals: Freestyle™ SP 11, Calories 474**
SUNDAY (9/29)
B: Breakfast BLT Salad (4)
L: Skinny Tuna Melt (recipe x 2) (4)
D: Butternut Squash Lasagna Roll Ups with Spinach (5)
Totals: Freestyle™ SP 13, Calories 844**
*Freeze any leftover you/your family won’t eat
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.
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September 21, 2019 at 08:29AM
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A French 75 looks fancy, but it’s actually quite easy to make. Take a gin sour (gin, lemon, and simple syrup), add Champagne, and voila! You have a French 75.
It’s great for parties since you can make it ahead of time, and a good excuse to drink gin at brunch. What’s not to like?
Why Is It Called a French 75?
The French 75 first appeared in print in 1927 and was named for a field gun popular during World War I, supposedly because it packed a similar punch.
The French 75 is not a particularly strong drink, but it’s so light and refreshing – with the herbal flavors of the gin and the grape flavors of the Champagne complementing one another so beautifully – that you might be tempted to finish yours very fast. (Also, try this Blood Orange French 75!)
Which Champagne Should I Use?
The Champagne takes this gin drink to the next level and accounts for its brunch-friendliness. Although many recipes call specifically for Champagne, any kind of sparkling wine, Prosecco, or Cava will do.
Mixing it with the gin and lemon knocks out a lot of the nuances of a more expensive wine, so a reasonably priced sparkling wine is a good choice here.
Which Gin Should I Use?
You don’t need to spring for a very expensive gin for this drink; any mid-range gin (like Broker’s or Boodles) will do nicely.
That said, I am a particular fan of a French 75 made with Nolet’s Silver, a really beautiful gin with notes of rose and peach. And while I don’t usually recommend Hendrick’s gin for cocktail mixing (its cucumber flavors can throw things off), that gin is actually quite refreshing in this drink.
What Kind of Glass Should I Use?
This drink is perfectly sized for a 7- to 8-ounce Champagne flute. Mine are the Nattie from Crate & Barrel, which are really elegant and cost just $4 each, so you never need to stress if someone breaks one.
If your glass falls into that volume range, you can just drop in the gin/lemon mixture and then top with the Champagne. Otherwise, measure out the Champagne to make sure you’re getting the right proportions.
Make-Ahead and Batch Instructions
This drink is a great candidate for making ahead. Mix the gin, lemon juice, and simple syrup in advance and save it in the fridge for up to a day. When you’re ready to drink, just add Champagne and go.
If you want to make a big batch of this ahead of time for a party, just turn the ounce measurements into cups. (A cup is eight ounces, so each cup means eight drinks.) Mix a cup of gin and half a cup each of simple syrup and lemon juice in a pitcher with a handful of ice. Stir well, and keep in the fridge until you’re ready to mix with the Champagne.
More Fun and Fancy Cocktails to Enjoy!
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September 20, 2019 at 09:10AM
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