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Recipes

Slow Cooker Spiced Oatmeal

10/31/2020

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Slow Cooker Spiced Oatmeal
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My son loves to have oatmeal in the morning, but the amount of work involved often makes me feel like I’m starting the day behind schedule. But when I add my slow cooker to the equation, suddenly a whole world of oatmeal possibilities beckons.

Slow cooker oatmeal uses the longer-cooking steel-cut variety, which adds more body and a nuttier flavor to this heart-healthy breakfast. I keep it simple with classic warming spices like cinnamon, allspice, and cardamom, then round it out with golden raisins that melt into the final dish, giving it a sweetness without any additional sugar.

Best of all—you can dump everything into your slow cooker the night before and not stir it again until morning. Breakfast has never been easier.

When you’re ready to eat, throw in fruits, nuts, or any other sweeteners to add even more flavor and make this recipe your own.

LET’S TALK ABOUT OATS

This recipe for slow cooker oatmeal is written to make easy swaps and additions, but there is one element that cannot be altered: steel-cut oats.

All oatmeal comes from the same source, but the way it is processed impacts its flavor, cooking time, and texture. Only steel-cut oats can stand up to the cooking time needed for the slow cooker—to get the right texture (and avoid a pile of mush!) stick with the steel-cut oats for this recipe.

Steel Cut Oats: Steel cut oats are cut by, you guessed it, steel blades. This ensures the original oat stays mostly intact along with all the flavor and chewiness, but it does require more time to cook. By cooking steel cut oats in the slow cooker, you get all of the benefits minus the wait time.

Old Fashioned Oats: This oat is commonly used in oatmeal and is also called rolled oats. As the name suggests, these oats are steamed and rolled in order to flatten them out and make them thinner for faster cooking.

Quick Oats: Quick oats are rolled even thinner and often steamed longer than old fashioned oats to reduce cooking time. They excel at speed, but all of that processing reduces the flavor and virtually eliminates any texture.

Crockpot Oatmeal in a ceramic bowl with a gold spoon next to it.

Crockpot Oatmeal in a ceramic bowl with a gold spoon next to it.

A NOTE ON SLOW COOKERS

Every slow cooker has its own quirks and settings, but this recipe should be fairly universal no matter what kind you have.

That being said, you may want to consider adding more or less liquid if the amounts seem off (or if you prefer a thicker or looser consistency); stirring occasionally if your slow cooker is old and has hot spots; and considering the timing of starting your slow cooker if it doesn’t have a timer or warming options.

This is a recipe for six portions, which works great for a family of four with leftovers. If you want to make oatmeal for a crowd, go ahead and double the recipe, however, I wouldn’t cut this recipe in half. It may not cook the same if there isn’t as much liquid in the pot. This is especially true if your slow cooker doesn’t have a tight seal or has vent holes.

  • To reduce cleanup, you can use a slow cooker liner. I don’t use a liner, and it still cleans up easily, but it may require a little scrubbing.
  • Cook this oatmeal on your slow cooker’s lowest setting.
  • If your slow cooker has a timer, set it to cook for seven hours at low, then warm until you’re ready to eat.
  • This recipe’s larger serving size should fill any slow cooker well enough to prevent overcooked edges. If you have a slow cooker that is prone to overcooked edges, that’s totally fine too—just stir them in!

It’s a difficult recipe to mess up, which is why it’s so wonderful to incorporate it into your evening routine so your morning can run smoothly.

WHAT IS THE BEST LIQUID FOR SLOW COOKER OATMEAL?

This recipe uses an even ratio of milk to water because it gives the oatmeal body without becoming too heavy. If you’re dairy-free, plant-based milk or just water will work too. It could impact the body and flavor of the oatmeal, but it will still taste great.

Bowl steal cut oats cooked in a slow cooker. The oats are served in black dishes with sliced pears and pepitas on top. The slow cooker is in the background.

Bowl steal cut oats cooked in a slow cooker. The oats are served in black dishes with sliced pears and pepitas on top. The slow cooker is in the background.

OATMEAL SWAPS AND SUBSTITUTIONS

I wrote this oatmeal recipe to serve as a base for your own personal experimentation. You can add, swap, and substitute everything from the liquid in the recipe to the spices and fruit. Just don’t swap the steel-cut oats!

Here are some of my favorite oatmeal add-ins. Stir them in right before you are ready to eat:

  • Berries
  • Sliced bananas
  • Chopped stone fruits or apples
  • Unsweetened coconut
  • Sliced or chopped nuts like almonds, walnuts, and pecans
  • Superfoods like ground flaxseeds
  • Drizzle honey or agave
  • Brown sugar

Oatmeal flavor swaps:

Don’t feel like you have to stick with the spices listed in the recipe; add any of the spices below or swap one for another.

  • nutmeg
  • clove
  • pepper
  • ginger
  • vanilla

The goal with this recipe is to give the steel-cut oats a lot of flavor without a lot of work, so sub in whatever you want. The main elements not to be disturbed in this recipe are the liquid ratio and the steel cut oats. Beyond that, use your imagination—you can have a new variation every single day with this template as your guide.

Crockpot Oatmeal topped with milk and golden raisins with a gold spoon below.

Crockpot Oatmeal topped with milk and golden raisins with a gold spoon below.

HOW TO STORE, FREEZE, AND REHEAT LEFTOVER OATMEAL

The great news about six portions is that even if you’re making slow cooker oatmeal for just for one or two, this recipe reheats like a dream.

You can store the oatmeal in the fridge for up to five days or in the freezer for three months.

To freeze leftover oatmeal, separate it into individual portions. Otherwise, you’ll be left with a giant block of oatmeal that will inevitably overcook as it reheats.

To reheat oatmeal from the fridge, simply cook it in the microwave for 30 seconds at a time, stirring as needed. You can add a small amount of water or milk to help reconstitute the oatmeal.

To cook the oatmeal straight from frozen, you can reheat from frozen in the microwave, 30 seconds at a time, stirring in between until hot.

If you don’t have a microwave, you can reheat on the stovetop from the fridge, but I wouldn’t recommend reheating the oatmeal directly from the freezer on the stovetop. It’s best to take the oatmeal out of the freezer and let it thaw overnight in the fridge before reheating on the stovetop.

NEED MORE GREAT OATMEAL RECIPES





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October 31, 2020 at 09:01AM
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5 Hearty Dinners to Help You Feel Satisfied

10/31/2020

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5 Hearty Dinners to Help You Feel Satisfied
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This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins and Army wife, and a Simply Recipes recipe tester and developer!

I’m on a mission with this week’s meal plan to celebrate all things YOU. Shocking to think of putting oneself first, isn’t it?

A hearty meal is what makes things feel right in my world. It gives me a deep sense of appreciation because I know I’m making good use of the bounty I’ve received. I’m hoping the same is true for you.

This year has been one for the record books. I know I’ve been consumed with thoughts of others: Is my family safe? How are my neighbors holding up? What’s going to happen to our community?

With all of that worry, I have often felt lost in the shuffle and I’m sure you have as well, but caretakers also have to take care of themselves. When was the last time you thought about what YOU wanted for dinner? Which meals will bring you comfort? Which will meals will bring you less stress and more joy?

I’m going to take a little time this month to help you focus on filling comfort food recipes that take advantage of the fresh root vegetables in season, as well as hearty winter veggies like broccoli and cabbage.

This 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.





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October 31, 2020 at 09:01AM
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7 Day Healthy Meal Plan (Nov 2-8)

10/30/2020

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7 Day Healthy Meal Plan (Nov 2-8)
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7 Day Healthy Meal Plan (Nov 2-8)

posted October 30, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7 Day Healthy Meal Plan (Nov 2-8)

7-Day Healthy Meal Plan

As the weather starts to turn cold I love pulling out comfy sweaters and recipes for comfort food. There is nothing quite like warming up with your favorite food that also brings back happy memories!

Chicken Enchiladas

and

Meatloaf and Brown Gravy

are two of my favorites, what are some of yours?

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

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 2020! 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 WW Blue SP 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 (11/2)
B: Cinnamon Apple Spiced Oatmeal (7B 7G 4P)
L: Turkey Club (7B 8G 7P)
D: Vegetarian Mushroom Kale Lasagna Rolls (6B 7G 6P) with a green salad* (1B 1G 1P)
Totals: WW Points 21B 23G 18P, Calories 932**

TUESDAY (11/3)
B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P)
L: Turkey Club (7B 8G 7P)
D: LEFTOVER Vegetarian Mushroom Kale Lasagna Rolls (6B 7G 6P) with a green salad* (1B 1G 1P)

Totals: WW Points 14B 20G 14P, Calories 943**

WEDNESDAY (11/4)
B: Cinnamon Apple Spiced Oatmeal (7B 7G 4P)
L: Buffalo Shrimp Lettuce Wraps (½ recipe) (4B 5G 4P)
D: Turmeric Roasted Chicken and Sweet Potatoes (11B 11G 8P)

Totals: WW Points 22B 23G 16P, Calories 987**

THURSDAY (11/5)
B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P)
L: Buffalo Shrimp Lettuce Wraps (½ recipe) (4B 5G 4P)
D: Crock Pot Kid-Friendly Turkey Chili (0B 4G 4P) with 1 ounce avocado (1B 1G 1P) and 2 tablespoons shredded cheddar (2B 2G 2P)

Totals: WW Points 7B 16G 11P, Calories 810**

FRIDAY (11/6)
B: 1 slice whole grain bread (3B 3G 3P), 1 tablespoon peanut butter (3B 3G 3P) and ½ banana (0B 0P 0G)
L: LEFTOVER Crock Pot Kid-Friendly Turkey Chili (0B 4G 4P) with 1 ounce avocado (1B 1G 1P) and 2 tablespoons shredded cheddar (2B 2G 2P)
D: Skillet Cajun Spiced Flounder with Tomatoes (0B 2G 0P) with 2 ounces multigrain baguette (3B 3G 3P)

Totals: WW Points 12B 18G 16P, Calories 922**

SATURDAY (11/7)
B: Crustless Quiche Lorraine # (5B 7G 5P) and an orange (0B 0G 0P)
L: Open Faced Tuna Melt Sandwich (recipe x 2) (4B 5G 4P) and an apple (0B 0G 0P)
D: ORDER IN!

Totals: WW Points 9B 12G 9P, Calories 592**

SUNDAY (11/8)
B: Whole Wheat Pumpkin Pancakes (8B 8G 8P) with 1 tablespoon maple syrup (3B 3G 3P)
L: Avocado and Lump Crab Salad (recipe x 2) (5B 5G 5P)
D: Salisbury Steak Meatballs (5B 6G 5P) with Skinny Garlic Mashed Potatoes (5B 5G 1P) and String Beans with Garlic and Oil (2B 2G 2P)

Totals: WW Points 28B 29G 24P, Calories 994**

*Green salad includes 12 cups mixed greens, 4 scallions, 1 cup each: tomatoes, cucumber, carrots, chickpeas and ½ cup light vinaigrette. Freeze any leftover lasagna 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.
# Freeze any leftover you/your family won’t eat.

7 Day Healthy Meal Plan (Nov 2-8)

*Google doc

Shopping List

Produce

  • 2 medium pears (any variety)
  • 4 medium apples (any variety)
  • 4 medium oranges
  • 1 medium banana
  • 1 medium lemon
  • 2 medium limes
  • 2 medium heads garlic
  • 2 large shallots
  • ½ pound whole white mushrooms
  • 5 ounces sliced white mushrooms (can buy more whole mushrooms and slice yourself, if desired)
  • 1 medium red bell pepper
  • 1 small green bell pepper
  • 1 small cucumber
  • 2 pounds Yukon Gold potatoes
  • 1 pound sweet potatoes
  • 1 pound green (string) beans
  • 3 medium (6-ounce) Hass avocados
  • 1 small bunch celery
  • 1 small bunch carrots
  • 1 small bunch scallions
  • 1 small container/bunch fresh chives
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh Italian parsley (optional garnish for Salisbury Steak Meatballs)
  • 1 large bunch kale
  • 1 medium head Romaine lettuce
  • 1 small head iceberg lettuce (can sub 4 leaves Romaine on Turkey Club, if desired)
  • 1 (1-pound) bag/clamshell mixed baby greens
  • 7 medium vine-ripened tomatoes
  • 1 dry pint grape or cherry tomatoes
  • 1 small red onion
  • 1 medium and 1 large yellow onions

Meat, Poultry and Fish

  • 1 package center-cut bacon
  • 6 ounces sliced deli turkey breast (I like Boars Head)
  • 1/2 pound peeled and deveined large shrimp
  • 4 chicken drumsticks
  • 4 bone-in chicken thighs
  • 1 1/3 pounds 99% lean ground turkey
  • ½ pound 93% lean ground turkey
  • 1/2 pound 93% lean ground beef
  • 1 ½ pounds (4 fillets) flounder, tilapia or other white fish filets
  • ½ pound lump crab meat

Grains*

  • 1 (8-ounce) multigrain baguette
  • 1 loaf sliced whole grain bread
  • 1 small package white whole wheat flour
  • 1 small package whole wheat seasoned breadcrumbs
  • 1 small package quick oats
  • 1 package lasagna noodles
  • 1 small package low fat granola

Condiments and Spices

  • Extra virgin olive oil
  • Canola oil
  • Cooking spray
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Cinnamon
  • Light mayonnaise
  • Light vinaigrette (or make your own with ingredients in list)
  • Frank’s RedHot sauce
  • Turmeric
  • Garlic powder
  • Ground ginger
  • Herbes de Provence (can sub ½ teaspoon poultry seasoning in Turmeric Chicken, if desired)
  • Cumin
  • Chili powder
  • Paprika
  • Bay leaves
  • Cajun seasoning
  • Nutmeg
  • Red wine vinegar
  • Maple syrup
  • Pumpkin pie spice
  • Vanilla extract
  • Worcestershire sauce
  • Mustard powder

Dairy & Misc. Refrigerated Items

  • 1 (18-pack) large eggs
  • 1 (15-ounce) container part-skim ricotta cheese (I like Polly-O)
  • 1 medium wedge fresh Parmesan cheese
  • 1 (8-ounce) bag shredded part-skim mozzarella cheese
  • 1 (8-ounce) bag shredded cheddar
  • 1 jar light blue cheese or light ranch dressing (or ingredients to make your own)
  • 1 wedge Gruyere cheese
  • 1 (8-ounce) carton half and half
  • 1 tub whipped butter
  • 1 small tub light sour cream
  • 1 pint buttermilk
  • 1 package reduced fat sliced cheddar cheese
  • 1 (8-ounce) container skim milk (can buy a larger 2% and sub ¼ cup in Mashed Potatoes, if desired)
  • 1 (8-ounce) container 2% milk

Canned and Jarred

  • 1 (4-ounce) can or (4.5-ounce) tube tomato paste
  • 1 (10-ounce) can RoTel mild tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 jar marinara sauce (or ingredients to make your own)
  • 1 (15-ounce) can pumpkin puree
  • 1 small jar apple butter (or ingredients to make your own)
  • 1 (15-ounce) can chickpeas
  • 1 (15-ounce) can reduced sodium beef broth
  • 1 (15-ounce) can low sodium or regular chicken broth
  • 1 small jar peanut butter
  • 2 (4.5-ounce) cans tuna in water

Frozen

  • 1 medium package corn kernels

Misc. Dry Goods

  • Baking powder
  • 1 small package chopped pecans (if buying from bulk bin, you need 3 tablespoons)
  • 1 bottle white wine (can sub 1/3 cup chicken broth in Turmeric Chicken, if desired)

*You can buy gluten free, if desired

posted October 30, 2020 by Gina





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October 30, 2020 at 10:50AM
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What We Cook With: Our Favorite Cocoa Baking Chocolate and Chocolate Chips

10/30/2020

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What We Cook With: Our Favorite Cocoa, Baking Chocolate, and Chocolate Chips
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My Simply Recipes co-editors and I have lovingly referred to this past month as Choctober.

Chocolate is good anytime, anywhere, but chocolate recipes feel especially on point when the weather turns colder. Hot chocolate! Hot cocoa! Chocolate banana bread! Chocolate brownies! Double chocolate cupcakes! Someone stop me, please, before I share this list of 14 more decadent chocolate recipes. (Too late.)

To make all the chocolate things you need to have some chocolate (bar or chips) or cocoa on hand. But what kind?

Quality, flavor, meltability can all vary from brand to brand, so I queried my fellow team members for their favorite go-to brands for cocoa, baking chocolate, and chocolate chips.

Favorite cocoa

Our Favorite Cocoa

Before we get into cocoa, are you wondering about the difference between Dutch-process and natural cocoa? We wrote a post about that! Check it out here.

Now on to our favorites…

Hershey’s Original 100% Cocoa

$3.00 for 8-ounce can

Hershey’s natural, non-alkanized cocoa powder (read: not Dutch-processed) has a pleasant, familiar flavor, great for cozy baked goods you want to taste like your childhood.

This make a solid brownie, and that’s about all I need! –Emma

Hershey’s Special Dark Cocoa

$3.00 for 8-ounce can

In the last year Hershey’s changed their Special Dark Cocoa from a natural and Dutch-processed cocoa blend to 100% Dutch-processed cocoa. Not everyone loved this change, as evidenced by the reviews, but some of us are big fans, especially considering it’s a budget-friendly Dutch-processed cocoa easily found at most grocery stores.

I’ve tried fancier cocoa powders (like Guittard, which is great) but I always come back to Hershey’s Special Dark. It has a nice robust flavor, and the price is right! -Megan

Ghirardelli 100% Unsweetened Cocoa

$4.00 for 8-ounce bag

Another natural, non-alkanized cocoa, Ghirardelli provides a lovely, sweet chocolate flavor to baked goods and hot cocoa.

Ghirardelli wins on flavor and accessibility. I’m a Ghirardelli girl all the way. -Summer

Cupcakes with chocolate frosting with a bite taken out and on a counter.

Double Chocolate Cupcakes

Guittard Cocoa Rouge Unsweetened Cocoa Powder

$6.99 for 8-ounce can

Guittard’s Cocoa Rouge cocoa is a Dutch-processed cocoa powder, and a slam dunk when you’re aiming for a truly rich, deep chocolate flavor. It has more fat (from cocoa butter) in it than other cocoas, which means baked cakes, cookies, and brownies come out extra moist and fudgy.

This is one of my favorite cocoa powders when I’m going for an all-out chocolate flavor, like in these Double-Chocolate Cupcakes. It’s more expensive than other cocoa, for sure, but worth it. – Cambria

Droste Cocoa

$6.99 for 8.8-ounce box

Droste Cocoa is imported from Holland and, yes, it is a Dutch-processed cocoa! Like Guittard’s Cocoa Rouge Dutch-processed cocoa, Droste has a higher fat content than most other cocoas for a full-bodied, rich cocoa flavor. It’s exceptional.

This was the cocoa my mother used when I was growing up, and it’s still a gold standard in my book. It’s also America’s Test Kitchen favorite cocoa, many years running. It makes amazing hot cocoa. – Cambria

Best baking chocolate

Our Favorite Baking Bar Chocolate

Baker’s Bittersweet 

$2.59 for 4-ounce bar

Made of 66% cacao, Baker’s Bittersweet is Emma’s choice for an affordable, accessible baking chocolate that’s not too bitter and not too sweet.

Easy to find and inexpensive! – Emma

Trader Joe’s Pound Plus 72% Cocoa Dark Chocolate Bar 

$4.99 for $17.6-ounce bar

The Pound Plus bar from Trader Joe’s makes a fantastic baking chocolate. It’s slightly sweet (but not overwhelmingly so), not too bitter, smooth, and melts like a dream.

You can’t beat the Pound Plus block of Trader Joe’s baking chocolate. It’s reasonably priced, accidentally vegan, and super delicious chopped up in cookies or melted into brownies or cakes. – Megan

Truly one of the best dark chocolate deals out there. It shouldn’t be this good for this price, and yet it is. – Cambria

Ghirardelli Unsweetened, Bittersweet, and Semi-Sweet Baking Bars

$2.69 for 4-ounce bar

With its consistent texture and chocolate flavor, Ghirardelli remains one of our reliable go-tos for baking chocolate.

I use Ghirardelli bittersweet, unsweetened and semi-sweetened baking bars depending on the recipe. They’re easy to find, delicious and reasonably priced for a higher-end chocolate. – Summer

Favorite chocolate chips

Our Favorite Chocolate Chips

Guittard Real Semisweet and Extra Dark Chocolate Chips

$3.69 for 12-ounce bag

Guittard is a family-owned business based out of San Francisco and their chocolate chips, like their cocoa, are consistently delicious and high-quality.

Guittard is local to me in the Bay Area, so I like to support them. But I also think the Semisweet chips have a solid chocolate flavor that compliments baked goods without overpowering. – Emma

The Extra Dark chocolate chips are made with 63% cacao and offer the perfect bittersweet chocolate bite, which is what I want in a chocolate chip cookie. It’s best when the chocolate provides a counterbalance to all the sugar! – Cambria

Ghirardelli Semisweet and 60% Bittersweet Chocolate Chips

$2.78 for 12-ounce bag; $4.82 for 20-ounce bag

Ghirardelli is widely accessible, which is great news for chocolate chip lovers! Their chocolate chips have a smooth flavor and texture, and are wonderfully gooey after baking.

The 60% Bittersweet chips have great flavor and no waxy aftertaste. I have to have an immediate baking purpose for them otherwise I snack on the whole bag! – Megan

I love Ghirardelli’s Bittersweet and Semi-Sweet chips, but my go-to is Bittersweet. Well balanced flavor, melt well in a pinch, and I like their size and price. – Rachel

What are your favorite cocoa, baking chocolate, and chocolate chip brands? We’d love to hear!





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October 30, 2020 at 09:31AM
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Chocolate Lark Cocktail (Low-Proof)

10/30/2020

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Chocolate Lark Cocktail (Low-Proof)
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A chocolatey riff on the classic Adonis cocktail, this drink is made with crème de cacao, sherry, and vermouth. This low-proof cocktail feels so special you won’t know what you’re missing. It’s equally perfect for a holiday cocktail party or Friday movie night!

Photography Credit: Sam Schick

The Chocolate Lark accomplishes the near-impossible: surprising complexity and body for a low-alcohol cocktail, enshrouded in a deliciousness that stops shy of being a dessert. This cocktail is one any host should have up their sleeve.

In fact, as a lower-proof cocktail, its character is entirely built on the interplay of its compelling ingredients—specifically, sherry, vermouth, and creme de cacao.

A person using a cocktail shaker to pour a Chocolate cocktail into a coupe glass. A second cocktail with ingredients are behind the glass.

THE LIQUORS FOR THIS COCKTAIL

Shy with alcohols, gregarious with flavor: The Chocolate Lark sees a sherry complemented by a deep, rich vermouth, and a dark crème de cacao. Each is a character in its own right, but together, they practically sing.

  • Amontillado sherry is an aromatic, intriguingly dry fortified wine. Aged in oak barrels and beneath a layer of flor (yeast), this sherry’s concentrated aroma and dynamic flavor are rich in the nose, but light on its feet. Amontillado is the rosé of the sherry world: darker, less dry than fino sherry, but lighter than oloroso. Lustau Los Arcos Amontillado Sherry is your best fit, but this recipe also works well with light, dry sherries, such as manzanilla or fino.
  • Carpano Antica Formula (a vermouth) has a strong body, dark complexity, and self-assurance that has made it a standard in bars the world over. Its strong vanilla notes are joined by cacao nib, orange peel, and dried cherry. If you want something more than a basic sweet vermouth but cannot find Carpano, try Coccchi Vermouth di Torino, Cinzano Rossocchi Vermouth di Torino, or Cinzano Rosso.
  • A dark crème de cacao provides the chocolate wheels on which this cocktail rolls. Too often misused and abused, crème de cacao is best when used with some restraint (no more than 3/4 ounce). This will add just enough richness, sweetness, and depth. Tempus Fugit Crême de Cacao à la Vanille, a recipe recreation from the liqueur’s heyday, is a great choice, as is Marie Brizard Brown Cacao Liqueur.

Two Low-alcohol cocktails on a table.

OTHER INGREDIENTS FOR THIS CHOCOLATE COCKTAIL

  • Chocolate Bitters are going to amplify not only the chocolate of the crème de cacao, but also the deep body of the vermouth. You can make your own, go with Fee Brothers Aztec Chocolate Bitters, or be really interesting and try Bittermens Xocolatl Mole Bitters.
  • Fresh lime juice pairs wonderfully with the chocolate while brightening the cocktail. Reserve a single wedge of lime to coat the rim of the coupe glass if you are going to garnish the cocktail.
  • Black sugar is a useful, if not necessary, garnish. (I’ll confess that I often skip the sugar.) It’s an unrefined brown sugar (the molasses content of which makes it black) and lends the rim of your glass a sweet, gravelly ring. Your best bet to find it will be local specialty shops or Amazon.

A LOW ABV COCKTAIL THAT STILL FEELS SPECIAL

We get some specialness out of this drink precisely because its chocolate is not allowed to overwhelm; it’s like an ingenue doing a surprise turn as a character actor: definitely noticed in every frame, but holding enough back as to draw your attention, rather than force it.

We get balance (not easy to come by without a stronger base spirit and the risk of oversweetening the concoction) from the surprise combination of sherry and lime juice, as they together bring a welcome acidity and brightness alongside the rich seasoning of the vermouth and sweetness of the crème de cacao.

A Low-alcohol cocktail in a coupe glass being held by a person.

THE HISTORY OF THE COCKTAIL

This cocktail is a riff on The Adonis cocktail, a sherry, vermouth, and bitters number that dates back to the late 1880s, and is named for the first Broadway musical. (The Adonis was itself a riff on the Bamboo, which went with a dry, “French” vermouth.) So why are we calling this a “lark”? For that, you can thank Shakespeare, whose poem “Venus and Adonis” refers to a “gentle lark,” which is perhaps the best description of this cocktail.

Now, cocktails and sherry go back a long way—once upon a time, sherry was as common a base ingredient as gin or whiskey. And for good reason: the fortified wine provides both body and acidity, levity, and complexity while leaving room for a broad range of other flavors to play their parts.

ANY VARIATIONS OR WAYS TO SWITCH IT UP?

  • Port of Adonis: Add 1 ounce of Tawny Port, and reduce the vermouth to 3/4 ounce, to introduce a dark stewed fruit flavor against the briny minerality of a drier sherry.
  • Stronger Adonis: You would be sacrificing the drink’s coveted status of low-ABV, but substituting cognac for the sherry, and a tawny port in place of the Carpano will go down very well indeed.
  • Chocolate Coronation: Substitute Maraschino for the simple syrup, and Marie Brizard’s Cacao Blanc for the dark creme, and you’ll have a chocolatey riff on the Coronation, an aromatic, delicately fruity cocktail from Harry Craddock’s 1930 Savoy Cocktail Book.

MORE LOW-PROOF OR NONALCOHOLIC DRINKS

Chocolate Lark Cocktail (Low-Proof) Recipe

Ingredients

  • 1 ounce Amontillado sherry
  • 1 ounce Carpano Antica
  • 3/4 ounce crème de cacao
  • 1/4 ounce fresh lime juice
  • 1/4 ounce simple syrup
  • 2 dashes chocolate bitters
  • Black sugar (garnish)

Method

1 Garnish the glass: Just before serving, use a lime wedge to wet the outer rim of a chilled coupe glass. Turning the glass on its side, dip the outer rim into a small bowl filled with black sugar, and coat the outer top of the glass.

2 Make the cocktail: In a cocktail shaker filled with ice, add the sherry, Carpano Antica (or vermouth), crème de cacao, lime juice, and simple syrup. Shake until cold to the touch, and strain into a chilled coupe glass.

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Sam Schick

Sam Schick is a designer and drinks historian living in Seattle, WA with his joy Megan Gordon (our Marketing Director!) and their two small kids. There he helms the design firm Neversink, savors every quiet last sip of an Islay Scotch, and tirelessly works on new chartreuse recipes.

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October 30, 2020 at 09:05AM
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Creamy Butternut Squash Pasta

10/30/2020

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Creamy Butternut Squash Pasta
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Creamy Butternut Squash Pasta

The first time I made this butternut squash pasta sauce, Jack couldn’t stop talking about it for days. “That sauce!”, he kept saying. “That sauce!” Of course, I teased him for it, but if I’m being totally honest, I was completely smitten with it too.

Looking at this butternut squash pasta, you might expect it to taste like mac and cheese. But don’t be fooled. The creamy sauce is rich and nutty, with bold autumn flavor from herbs like sage and thyme. Because it’s so flavorful and complex, this butternut squash pasta would make a show-stopping vegetarian main dish at a special occasion dinner (pasta for Thanksgiving, anyone?). Still, it’s really comforting and easy to make, so go ahead and enjoy it on regular old weeknights too. On cold nights, Jack and I have been loading it into bowls and cozying up on the couch. One bowl is plenty to warm us up, but it tastes so good that we always go back for seconds…or, in Jack’s case, thirds.

Butternut squash pasta recipe ingredients

Butternut Squash Pasta Recipe Ingredients

If you love butternut squash, you’ll go crazy for this pasta sauce! In it, the squash is front and center, adding to the creamy texture and supplying sweet autumn flavor. You’ll need 1/2 small squash to make this recipe, enough to yield 1 cup cooked flesh. Chop up the other half and roast it, or save it for a salad or soup. In addition to the squash, gather these ingredients to make this recipe:

  • Shallots and garlic – They roast along with the squash, becoming sweet, nutty, and tender.
  • Cashews – My go-to ingredient for making sauces rich and creamy.
  • Nutritional yeast – It adds umami flavor to this butternut squash pasta sauce.
  • Balsamic vinegar – For tang.
  • Sage and thyme – They add earthy autumn flavor to the creamy sauce.
  • Extra-virgin olive oil – For richness.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Last but not least, you’ll need some pasta! I like to serve this sauce over rotini, but you can use any pasta shape you like. I recommend a shape with lots of folds and creases to catch the delicious sauce.

Find the complete recipe with measurements below.

Butternut squash pasta sauce in a blender

How to Make Butternut Squash Pasta Sauce

This butternut squash pasta sauce is super easy to make! However, the first step is roasting the squash and shallots, which takes about 30 minutes. If you’re crunched for time, feel free to roast the veggies up to 2 days in advance. The rest of the recipe comes together in no time:

First, roast the veggies. Drizzle the squash with olive oil and sprinkle it with salt and pepper. Then, place it cut-side-down on a parchment-lined baking sheet. Wrap the shallots and garlic in foil with a drizzle of olive oil and a pinch of salt, and add them to the baking sheet too. Roast for 30 minutes at 425°, or until the squash is tender.

Then, blend the butternut squash sauce. Add 1 cup roasted butternut squash, the shallots, peeled garlic cloves, cashews, nutritional yeast, vinegar, herbs, salt, and pepper to a high-speed blender. Pour in some water and olive oil to get the blender moving, and blend to form a thick, creamy sauce.

Butternut squash pasta in a skillet

Next, cook the pasta! Add it to a large pot of boiling water, and cook until al dente. Before you drain the pasta, reserve 1 cup of the starchy pasta water.

Finally, add the pasta back into the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season to taste with salt and pepper, and enjoy!

Squash rotini with broccoli

Butternut Squash Pasta Serving Suggestions

When you’re ready to eat, scoop the creamy butternut squash pasta into bowls. Garnish it with thyme leaves, red pepper flakes, and freshly cracked black pepper. Jack would tell you to add some shaved Parmesan cheese too!

Jack and I have been loving this recipe with a scoop of sautéed broccoli on the side. Roast the broccoli if you prefer, or replace it with roasted cauliflower, roasted Brussels sprouts, or sautéed kale. A fall salad, like my Pear Salad, Caesar Salad, or Shredded Brussels Sprouts Salad, would pair nicely with this recipe too. If you like, round out the meal with crusty bread or homemade focaccia to wipe up any sauce that’s left at the bottom of your bowl. It’s so delicious that you won’t want one drop to go to waste!

Butternut squash pasta recipe

More Cozy Pasta Recipes

If you love this butternut squash pasta recipe, try one of these delicious pastas next:

  • Butternut Squash Ravioli
  • Fettuccine Alfredo
  • Spaghetti Aglio e Olio
  • Garlic Herb Mushroom Pasta
  • Easy Baked Ziti
  • Best Vegetarian Lasagna
  • Or any of these 25 Easy Pasta Recipes!
Click here to browse more recipes!

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Butternut Squash Stuffed Shells


Butternut Squash Soup


Chickpea & Cauliflower Tomato Stew


Vegan Broccoli Soup


Easy Pesto Pasta


Whole Oat Porridge
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October 30, 2020 at 08:21AM
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Sautéed Broccoli

10/30/2020

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Sautéed Broccoli
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Sautéed broccoli

I’ll say it: I don’t cook sautéed broccoli often enough. I don’t know why, but whenever I have a head of broccoli on hand, my first impulse is to roast it. But a few weeks back, I was making this butternut squash pasta for dinner, and I needed a quick and easy side dish to pair with it. I chopped up a bunch of broccoli and cooked it on the stove with lemon juice, olive oil, and garlic. The broccoli florets came out vibrant green and tender, while the stalks kept a nice al dente bite. It was so simple, flavorful, and refreshing that I’ve had this sautéed broccoli recipe on repeat ever since!

Sautéed broccoli recipe ingredients

How to Sauté Broccoli

If you’ve never sautéed broccoli before, you’ll be surprised by how simple it is. The whole process takes under 10 minutes! Here’s how it goes:

  • First, sauté. It sounds silly, but my method for how to sauté broccoli actually involves two steps: sautéing and steaming. You’ll start by heating a glug of olive oil in a large skillet over medium heat. Toss in the broccoli florets and thinly sliced garlic, and season them with salt and pepper. Cook for 3-4 minutes.
  • Then, steam! This step helps sautéed broccoli cook and soften all the way through. Add two tablespoons of water to the pan, and quickly cover it. Cook, covered, for 2 to 4 minutes more, until the broccoli is tender but still bright green.
  • Finally, season. Remove the cooked broccoli from the heat, and season it with a big squeeze of lemon juice and more salt and pepper to taste. If you like, sprinkle on some red pepper flakes, too. Enjoy!

Sautéed broccoli on a plate with serving spoon

Sautéed Broccoli Serving Suggestions

When I make sautéed broccoli, I often enjoy it as a side dish. It’s light and refreshing, with a nice crisp-tender bite. It pairs well with almost everything, so serve it with whatever protein, pasta, or soup you like. The lemon and garlic in this recipe give the sautéed broccoli a bright, fresh flavor, but if you want to punch it up more, drizzle on some vegan ranch, tahini dressing, or lemon vinaigrette. Some everything bagel seasoning or grated Parmesan cheese would be a yummy topping too.

I also encourage you to use sautéed broccoli as a component in larger recipes. If I’m not serving it as a side dish, these are my favorite ways to use it:

  • In a frittata. Toss it into a full-sized veggie frittata or my mini frittata muffins.
  • In pasta. Stir it into pesto pasta, spaghetti aglio e olio, or this creamy vegan pasta recipe. And does anyone else love sautéed broccoli with mac and cheese? Try it with this classic mac and cheese or my vegan mac and cheese recipe.
  • In a bowl. Any simply cooked vegetable is at home in a bowl, and sautéed broccoli is no exception. Add it to these sesame soba noodles, this veggie bowl, or this buddha bowl, or make a bowl of your own! Start with cooked quinoa, farro, wheat berries, or brown rice, add a protein like roasted chickpeas, lentils, baked tofu, or tempeh, and pile in the broccoli. Finish it off with a punchy sauce like tahini sauce, cilantro lime dressing, or romesco sauce.

How do you like to eat sautéed broccoli? Let me know in the comments!

Sautéed broccoli in a skillet

More Favorite Vegetable Basics

If you love this sautéed broccoli recipe, try cooking one of these vegetables next:

  • Sautéed Kale
  • Sautéed Mushrooms
  • Roasted Brussels Sprouts
  • Lemon Roasted Cauliflower
  • Roasted Sweet Potatoes
  • Oven Roasted Potatoes
  • How to Cook Spaghetti Squash
  • Roasted Butternut Squash
Click here to browse more recipes!

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Broccoli Rice


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Sautéed Kale
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October 30, 2020 at 08:14AM
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Carrot Parsnip Soup

10/30/2020

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Carrot Parsnip Soup
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This creamy carrot parsnip soup is cozy, flavorful and has the most vibrant orange color. Loaded with fiber and protein, this vegetarian soup is satisfying and delicious.

When fall/winter weather kicks in, I could live off of cozy soups and stews. Soup screams healing comfort food to me and that’s exactly what we all crave during the fall and winter months… especially right now.

To be honest, when developing this recipe I was craving pumpkin soup but didn’t have any pumpkin puree on hand (surprising… I know), so I rolled with a blend of carrots and parsnips and then added a little quinoa to bump up the protein.

Two bowls of carrot parsnip soup topped with green onions and cheese.

The end result was a cozy and delicious soup that was comforting and super delicious. Isaac and I both kept going on and on about how tasty it was the whole time we were eating it. It’s sweet from the carrots, but not too sweet, and has a great flavor from all the herbs and spices. Quinoa is the perfect addition because it makes this soup a little heartier so that it can be served as a meal and not just as an appetizer or side item.

Two bowls of carrot parsnip soup topped with green onions and cheese.

Ingredients & Substitutions for This Soup:

  • vegetables – onion, shallot, garlic, carrots, parsnips, fresh thyme and fresh sage. Don’t skip the fresh herbs because they add so much flavor to this soup.
  • olive oil
  • vegetable broth – water works as well, but I like using broth for more flavor!
  • uncooked quinoa – you could substitute for a different grain if you prefer.
  • miso paste – either red or white miso works for this recipe! I highly recommend using this because it adds a wonderful umami flavor, but if you don’t have miso or can’t find it, you can omit it and season with additional salt.
  • seasonings and spices – cumin, turmeric, cayenne pepper, black pepper and sea salt.
  • optional toppings – scallions and gruyere cheese are the perfect toppings, but parmesan cheese also works well.

Tray with ingredients for carrot parsnip soup like onions, herbs, cheese, garlic and carrots and parsnips.

How to Make Carrot Parsnip Soup

Sauté – Sauté the onion, shallot and garlic in a large stock pot over medium heat. Cook until onions are translucent. Add in herbs and spices to the pot and stir.

Add vegetables – Mix in the carrots, parsnip, quinoa and vegetable broth or water to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 20-40 minute until veggies are tender.

Blend – Remove the soup from the heat and let it cool slightly. Use an immersion blender to blend the contents of the pot until a smooth, even consistency is reached. If you don’t have an immersion blender, you can blend the soup in a blender in small batches.

Add miso – If you’re using miso, dissolve in warm water and stir it into the soup. Garnish with scallions and shredded gruyere cheese and serve immediately.

What to Serve with Carrot Parsnip Soup

Some people enjoy soup as a meal on its own, but I love pairing soup with a side (or two!) for variety in texture and flavors. My go-to pairings for soup include bread, crackers and salad. Here are some things that would go really well with this soup:

  • Whole Wheat Honey Brown Bread
  • Pumpkin Cornbread Muffins
  • Almond Crackers
  • Kale Salad with Roasted Butternut Squash
  • Fuji Apple Salad
  • Pear Salad

Two bowls of carrot parsnip soup topped with green onions and cheese.

More Parsnip Recipes to Try:

  • Vegetable Tagine with Apricots and Rosemary
  • Roasted Root Vegetables
  • Sweet Potato and Parsnip Spiralized Latkes

More Vegetarian Soup Recipes to Try:

  • Lightened Up Broccoli Cheddar Soup
  • Slow Cooker Quinoa Vegetable Soup
  • Lentil Stew with Kale
  • Sweet Potato Soup
  • Curried Pumpkin Soup
  • Slow Cooker Minestrone Soup
  • Black Bean Soup
  • Cabbage Lentil Soup

If you make this carrot parsnip soup, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Bowl of carrot parsnip soup topped with green onion and cheese.

Carrot Parsnip Soup


★★★★★

5 from 2 reviews

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4
  • Diet: Vegetarian
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Description

This healthy carrot and parsnip soup is both earthy and (a tad) sweet in flavor. Not only is it delicious, but it packs a punch of protein from the quinoa, and is full of fiber, too! Vegetarian and gluten-free.


Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1 shallot, chopped finely
  • 1 teaspoon minced garlic
  • 1 lb. carrots, peeled and chopped
  • 1/2 lb. parsnips, peeled and chopped
  • 5 cups of vegetable broth or water
  • 1/3 cup uncooked quinoa, rinsed and drained
  • 1 teaspoon fresh thyme
  • 3 fresh sage leaves, finely chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon turmeric
  • sprinkle of cayenne pepper
  • ground black pepper, to taste
  • 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
  • sea salt, to taste
  • scallions, as garnish
  • 1 ounce gruyere cheese (optional)

Instructions

  1. In a large stock pot, heat oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
  2. Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
  3. Add chopped carrots, parsnip and quinoa to the pot, pour in vegetable broth or water and bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
  4. Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
  5. Dissolve miso in warm water and stir it into the soup. Miso gives the soup a wonderful flavor, but if you don’t have miso, simply season the soup with a little sea salt.
  6. Serve immediately garnished with scallions and shredded gruyere cheese and enjoy!

Equipment

Vitamix on white background.

vitamix blender

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  • Category: Soups
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 266
  • Sugar: 16g
  • Sodium: 1800mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 8mg

Keywords: carrot parsnip soup

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October 30, 2020 at 07:01AM
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Meatloaf and Brown Gravy

10/29/2020

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Meatloaf and Brown Gravy
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This Meatloaf and Brown Gravy is a family favorite, this one is made a bit healthier than most, with a mix of half beef and ground turkey plus nutritious oats, topped with a delicious brown gravy – comfort food at its finest!

Meatloaf and Gravy with mashed potatoes and green beans.
Meatloaf and Brown Gravy

This Meatloaf and Brown Gravy is the best meatloaf recipe ever! When I crave comfort food, this meatloaf hits the spot. I have tons of turkey meatloaf recipes, but for this recipe I wanted it to taste more like a classic beef meatloaf. To keep it light, I used a blend of lean ground beef and turkey with oatmeal instead of breadcrumbs. And if you want some other meatloaf ideas, try Cheese-Stuffed Turkey Meatloaf and Bacon-Topped Petite Turkey Meatloaf with BBQ Sauce.

Meatloaf and Gravy with mashed potatoes and green beans.

Many traditional meatloaf recipes have a mix of beef, veal, and pork, so using a lean beef and turkey mix made sense. It turned out great and still had the beefy flavor I wanted.

How do you make meatloaf moist?

The eggs, milk, and sauteed onions and celery will make this meatloaf moist. Another tip for not drying it out is to make sure not to overmix the meat, which will make it tougher.

Also, you don’t want to overcook the meatloaf. Use a thermometer to check the temperature of the meatloaf. When it reads 160 degrees, the meatloaf is done. Let it rest for ten minutes before slicing.

How do you make meatloaf gravy from scratch?

If you’ve never made gravy before, it’s actually pretty simple.

1. Start by combining beef broth, thyme, and flour in a small saucepan, whisking over medium heat until it begins boiling.
2. Then simmer over medium-low heat until it thickens, occasionally stirring about 5 minutes.
3. Pour any drippings from the meatloaf on the sheet pan into the gravy and whisk for another minute.
4. Add salt and pepper to taste and remove the thyme.

What to Serve with Meatloaf and Brown Gravy

This meatloaf and brown gravy would be fantastic with macaroni and cheese, garlic mashed sweet potatoes, rice pilaf, or mashed potatoes. For a vegetable side, serve a salad, sauteed spinach, or roasted broccoli.

Meatloaf and GravyMeatloaf and Gravy with mashed potatoes and green beans.

More Meatloaf Recipes You’ll Love:

Meatloaf and Brown Gravy

Prep Time: 15 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 25 mins

This Meatloaf and Brown Gravy is a family favorite, made a bit healthier than most with a mix of beef and ground turkey plus oats, topped with a delicious brown gravy – comfort food at its finest!

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped fine
  • 2 medium celery stalks, minced fine
  • 1 1/2 pounds 90% lean ground beef
  • 1 1/2 pounds 93% lean ground turkey
  • 1 tablespoon chopped parsley, plus more for garnish
  • 1 tablespoon chopped fresh thyme leaves
  • 3 large eggs, lightly beaten
  • 1/2 cup fat free milk
  • 4 teaspoons kosher salt
  • 1 3/4 cups raw quick oats

Beef Gravy: (makes 3 cups)

  • 1/4 cup all purpose or gluten-free flour
  • 3 cups salted beef broth or stock
  • 1 thyme sprig
  • fresh black pepper, to taste
  • Preheat the oven to 350F degrees. Place a piece of parchment paper or foil on a sheet pan.

  • Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook stirring occasionally, until the vegetables are soft, about 7 minutes.

  • Set aside to cool slightly.

  • In a large bowl combine the beef, turkey, parsley, thyme, eggs, milk, salt, and pepper.

  • Add the onion mixture and the oats and combine with clean hands until mixed well.

  • Form into 1 long or 2 smaller rectangle loafs. Bake 50 minutes, or until a thermometer inserted in the middle reads 160 degrees.

  • Remove from the oven and rest for 10 minutes.

  • Meanwhile, when the meatloaf is almost ready, combine the cold beef broth, thyme and flour in a small saucepan and whisk well over medium heat until it comes to a boil, then simmer over medium-low heat until it thickens, stirring occasionally about 5 minutes.

  • Pour the pan drippings, if any into the gravy and continue to whisk another minute. Adjust salt and pepper to taste, as needed, then discard thyme.

  • Slice the loaf into 24 slices and serve hot with the gravy. Garnish with parsley if desired.

Serving: 2slices meatloaf, 1/4 cup gravy, Calories: 278kcal, Carbohydrates: 12g, Protein: 26.5g, Fat: 13.5g, Saturated Fat: 4g, Cholesterol: 125mg, Sodium: 688.5mg, Fiber: 1.5g, Sugar: 2g

Blue Smart Points: 7

Green Smart Points: 7

Purple Smart Points: 5

posted October 29, 2020 by Gina





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October 29, 2020 at 01:33PM
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Whats the Difference Between Dutch-Process and Natural Cocoa Powder?

10/28/2020

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What’s the Difference Between Dutch-Process and Natural Cocoa Powder?
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Cocoa powder, the ground cacao powder that comes after you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process.

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor.

Dutch-processed powder is natural cocoa powder that has been treated with an alkalizing agent, changing the pH from a more acidic 5 pH to a neutral 7 pH. The process was invented by Coenraad Johannes van Houten, a Dutchman (thus the name “Dutch-process”).

Dutch-processed cocoa powder is milder on the palate, though it can, paradoxically, have more chocolate flavor because more cacao butter is left in the powder. (Fat is a carrier of flavor, remember!)

Dutch-Process vs Natural Cocoa Powder

Dutch-process cocoa is often darker in color than natural cocoa, ranging from a dark gray, to reddish brown to almost black, depending on the brand and process. The color has nothing to do with the quality or flavor of the cocoa powder. Black cocoa, an extra Dutch-processed cocoa, has most of the chocolate flavor stripped out of it, and is what is used in Oreo cookies.

Dutch-process cocoa also dissolves easier in liquid than natural cocoa, making it ideal for hot cocoa mixes.

Can You Substitute or Swap Natural Cocoa for Dutch-Processed Cocoa?

Whether or not you can substitute cocoa powders depends on the recipe. Here are the general rules:

WHEN IT’S OKAY: Is the cocoa being used for coloring or added to a non-baked dish just for flavor? Then yes, you can swap one type of cocoa powder for the other without issue.

For example, I like to add a teaspoon or so of cocoa powder into the cinnamon layer of our coffee cake, to give it more color contrast. Same goes for recipes like hot cocoa, pudding or mole sauce. In those cases, I’d swap the two cocoa powders without an issue. Keep in mind, however, that the flavor might shift depending on the recipe, as natural and Dutch-process do taste differently.

WHEN IT’S NOT OKAY: Is the cocoa being used in baking recipes like brownies, cakes, or anything that “rises” when you bake it in the oven? Then no, you should not swap one cocoa for the other, at least not without modifying the leavening agents, i.e. the baking powder and baking soda measurements (more on that below).

If you swap cocoa powders without changing the leavening, the results will be unpredictable.

Your baked goods may be fine, depending on how the recipe is built. But there’s a high chance your cookies and brownies could be denser, and cakes may be flatter without the fluffy crumb.

Swapping Dutch-process for natural cocoa without adjusting the leavening could result in baked goods that have a slight salty, metallic, or soapy taste because of the extra non-reactive baking soda in it. Swapping natural for Dutch-process without changing the recipe could lead to a less balanced, sharper, and more acidic-flavored baked good.

How to Substitute Natural Cocoa for Dutch-Processed Cocoa

All that said, if you find yourself with only one kind of cocoa powder on hand and don’t feel like going to the store to get the other kind, here’s how to substitute:

If the recipe calls for natural cocoa, and all you have is Dutch-process, use the same amount of Dutch-process cocoa but remove the baking soda and double the amount of baking powder. For example, if the recipe calls for 1/4 cup natural cocoa powder, 1 teaspoon baking soda, and 1 teaspoon baking powder, use 1/4 cup Dutch-processed cocoa, no baking soda, and 2 teaspoons baking powder.

If the recipe calls for Dutch-process cocoa and all you have is natural cocoa, use the same amount of natural cocoa but remove the baking powder and add half the amount of the baking soda. For example, if the recipe calls for 1/4 cup Dutch-processed cocoa powder, 1 teaspoon baking powder, and 1 teaspoon baking soda, use 1/4 cup natural cocoa, no baking powder, and 1/2 teaspoon baking soda.

Keep in mind, as with all substitutions, that the outcome can vary drastically depending on the recipe. But the above is a good starting point for substituting one cocoa powder for the other!





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October 28, 2020 at 09:34AM
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    The Flat Belly Detox Drink Fix

     

    The Flat Belly Fix

    This is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click Here

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