Sopa Azteca (Tortilla Soup)

This traditional Sopa Azteca (Tortilla Soup) recipe is made with a simple, richly-seasoned, tomato-chile broth that is ladled hot over crispy tortilla strips and loaded up with your choice of toppings.  Feel free to add chicken and/or cheese if you’d like! This winter, I’ve been on a mission to learn how to make authentic sopa […]

This traditional Sopa Azteca (Tortilla Soup) recipe is made with a simple, richly-seasoned, tomato-chile broth that is ladled hot over crispy tortilla strips and loaded up with your choice of toppings.  Feel free to add chicken and/or cheese if you’d like!

Sopa Azteca (Mexican Tortilla Soup) with Chicken and Avocado

This winter, I’ve been on a mission to learn how to make authentic sopa azteca that tastes more like the tortilla soups I fell in love with in Mexico (and notably less like the modernized Tex-Mex versions I’ve always known in the States).  And now that I’ve figured it out, we can’t stop making this one in our house. ♡

During our recent trips to Mexico, I became a bit obsessed with ordering sopa azteca (also called sopa de tortilla or sopa de tortilla azteca) anytime I spied it on menus.  Usually served as an appetizer, this tortilla soup was consistently made with the same main ingredients — crispy corn tortilla strips, a piping-hot garlicky tomato-chile caldo (broth), fresh avocado, and a combination of sour cream, fresh cilantro, lime wedges and/or fried chile strips sprinkled on top.  Some restaurants also included chicken or soft diced cheese in the soup, while others kept it vegetarian (or vegan).  Some kept their soup fairly mild, while others (whew!) had us sweating.  Some served the soup pre-assembled, while others served us bowls full of tortilla strips with a side of DIY toppings and then ladled in the steaming hot caldo table-side.  But every single bowl of sopa azteca we tried was downright delicious.

The magic of this soup, of course, is all in that delicious, rich, soul-warming caldo.  Turns out, it’s surprisingly easy to make in just 20-ish minutes with a blend of tomatoes, onion, garlic, oregano, chicken or veggie stock and dried pasilla (or ancho) chiles.  And yes — I have to insist — the dried chiles are essential here!  If you are new to working with dried Mexican chiles, though, please don’t be intimidated.  They are super-easy to use and are hands-down the key ingredient to giving the broth the most amazing smoky, earthy, delicious flavor.  Feel free to also fry up a few of the chile strips to sprinkle them on top of the soup, which only takes an extra minute or two of extra prep time and is really fun too!

Anyway, after so many years of enjoying various Tex-Mex and modernized versions of tortilla soup in the States, I’ve really appreciated finally learning about the authentic prehispanic Mexican sopa azteca —  “la reina de sopas” (queen of soups), as one Mexico City restaurant we loved called it — that inspired them all.  If you ask me, nothing beats the original when it comes to this classic.  So if you happen to be a fellow tortilla soup super-fan, it’s time to give authentic sopa azteca a try!

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The BEST Bolognese Sauce

My all-time favorite bolognese sauce recipe is slow-simmered with a rich tomato base, a delicious blend of beef and pork, and the coziest blend of garlicky seasonings.  Serve with pasta, gnocchi, or roasted eggplant and enjoy!  Finally!  After sharing my favorite recipes for classic marinara, spicy arrabbiata, creamy carbonara, cheesy cacio e pepe, and garlicky aglio […]

My all-time favorite bolognese sauce recipe is slow-simmered with a rich tomato base, a delicious blend of beef and pork, and the coziest blend of garlicky seasonings.  Serve with pasta, gnocchi, or roasted eggplant and enjoy! 

Pasta Bolognese with Pappardelle

Finally!  After sharing my favorite recipes for classic marinara, spicy arrabbiatacreamy carbonara, cheesy cacio e pepe, and garlicky aglio e olio, I’m back today to add one more very important recipe to our collection here of classic Italian pasta sauces.

Meet my all-time favorite bolognese recipe. ♡

Over the years, I’ve ordered, cooked and tasted a wide variety of sauces all considered to be some variation of bolognese.  From having the chance to sample bowls upon bowls of the real-deal authentic ragù alla bolognese during our trip to Bologna last year, to cooking up and learning from Marcella, Lidia, and Massimo’s famous bolognese sauce recipes here at home, to playing around with a number of non-traditional shortcuts, seasonings or cooking methods, to even sampling a few of the jarred versions of bolognese that are crazy-popular at nearly every grocery store around — it seems clear that the world has come to love this hearty Italian meat sauce, however traditional or non-traditional various versions of it may be.

And based on the number of requests I’ve received over the years for a bolognese sauce recipe here on Gimme Some Oven, it sounds like many of you certainly love it too!!

Well to be sure, the certified traditional bolognese recipe will always remain the undisputed authentic classic.  But over the years, I’ve come to learn that I personally prefer a more modern take on the original recipe.  One with a rich, slow-simmered, tomato base (versus the traditional version, which many are surprised to learn includes minimal tomato), one made with an extra-flavorful variety of meats (including Italian sausage, in addition to traditional beef and pancetta), one that leans into some of my favorite Italian seasonings (garlic, herbs, plus a hint of anchovies, trust me), and one that takes the time it needs to simmer and develop an unforgettable depth of flavor (the key to good bolognese, a process that simply can’t be rushed).

It’s not a complicated recipe to make at all, but it is one that requires a bit of extra love and time.  And one that — I promise — will be so worth it.  ♡  So gather up your ingredients, turn up some good music in the kitchen, maybe pour yourself a glass of wine, and settle in for a few hours of cooking up the coziest, richly-flavored, most delicious bolognese recipe I know.  You are in for a treat!

Pot of Bolognese Sauce

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Kale, White Bean and Orzo Soup

This simple Kale, White Bean and Orzo Soup is made with a cozy lemony-rosemary broth and can be ready to go in just 30 minutes. Anyone else craving simple, healthy(ish), ultra-cozy soups on repeat right about now? Well here’s a good one to add to your repertoire. ♡ We often turn to classic white bean […]

This simple Kale, White Bean and Orzo Soup is made with a cozy lemony-rosemary broth and can be ready to go in just 30 minutes.

Anyone else craving simple, healthy(ish), ultra-cozy soups on repeat right about now?

Well here’s a good one to add to your repertoire. ♡

We often turn to classic white bean and kale soup here in our house when we’re craving a quick bowl of soup, made with whatever extra ingredients happen to be hanging out in the crisper drawer.  But this particular version made with chewy al dente orzo pasta, a slightly-spicy lemon rosemary broth, with lots of fresh Parmesan sprinkled on top has been totally hitting the spot this winter.

It’s an absolute breeze to make and comes together from start to finish in just 30 minutes or so.  It’s naturally vegetarian and also vegan (if you nix the Parmesan), and chock-full of fresh kale and lots of protein.  It’s completely customizable with whatever fresh herbs, beans, or pasta shapes that you happen to have on hand.  And it is just the type of warm and comforting meal that I find myself craving this time of year.

Feel free to add in some extra protein (bacon, chicken, or sausage would be delicious) if you’d like.  And if you happen to have some good crusty bread on hand, I highly recommend using it to mop up that delicious broth.  But otherwise, this is a satisfying vegetarian soup recipe all on its own that I think you’re going to love.

So grab some kale and let’s make some soup together, friends!

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Mushroom “Carnitas”

This fun mushroom “carnitas” recipe is easy make with marinated shredded mushrooms that are roasted to crispy, juicy, delicious perfection!  Vegetarian, vegan, gluten-free, and perfect for tacos, burritos, quesadillas and more. I’ve got a fun new vegetarian dinner recipe today for you guys to try… …mushroom “carnitas!” ♡ Yep, this classic Mexican dish has gone […]

This fun mushroom “carnitas” recipe is easy make with marinated shredded mushrooms that are roasted to crispy, juicy, delicious perfection!  Vegetarian, vegan, gluten-free, and perfect for tacos, burritos, quesadillas and more.

Mushroom Carnitas on Sheet Pan

I’ve got a fun new vegetarian dinner recipe today for you guys to try…

…mushroom “carnitas!” ♡

Yep, this classic Mexican dish has gone vegetarian (also naturally vegan and gluten-free!) thanks to a simple swap of shredded mushrooms in place of the meat.  And while these plant-based “carnitas” can really be made with just about any type of mushrooms, we love making them in our house with king oyster mushrooms because they can be shredded to take on a shockingly similar texture and meaty flavor of traditional pork carnitas.  My vegetarian husband totally did a double take the first time I served him a plate and couldn’t believe they weren’t made of meat!

Simply shred the mushrooms, toss them with your favorite marinade, and roast them up in the oven to crispy, juicy, delicious perfection.  Then these mushroom “carnitas” will be ready to serve in tacos, burritos, quesadillas, burrito bowls, chilaquiles, enchiladas, salads, or whatever sounds good!

They’re seriously so fun to make, and I promise that even the meat-eaters in your life won’t miss the pork with this dish.  Let’s make some!

Mushroom "Carnitas" Tacos (Vegetarian, Vegan, Gluten-Free) (more…)

Thai Chicken Curry

This cozy Thai Chicken Curry recipe is quick and easy to whip up in about 30 minutes, it’s made with the yummiest Thai coconut red curry sauce, and it’s easy to customize with your favorite veggies and proteins. Trying to decide what to make for dinner tonight? This quick and easy Thai Chicken Curry recipe […]

This cozy Thai Chicken Curry recipe is quick and easy to whip up in about 30 minutes, it’s made with the yummiest Thai coconut red curry sauce, and it’s easy to customize with your favorite veggies and proteins.

Thai Chicken Curry

Trying to decide what to make for dinner tonight?

This quick and easy Thai Chicken Curry recipe is always a winner. ♡♡♡

I’ve been eating much more chicken than usual during my pregnancy these past seven months (hello, lean proteins!) and this cozy Thai curry has turned into one of my favorite staples in our weeknight dinner rotation.  It’s the perfect meal to clean out whatever veggies happen to be hanging out in the crisper drawer, it’s made with an ultra-cozy and flavor-packed Thai coconut red curry sauce, and it also makes for fantastic leftovers.  (So as you can see below, I’ve written the recipe to make a large batch!)  It’s also naturally gluten-free and only takes about 30 minutes to make!

Feel free to serve the curry over rice, noodles, quinoa or with some crusty bread to mop up that delicious curry sauce.  (I usually just make a batch of rice in the Instant Pot while preparing the curry.)  And of course, if chicken isn’t your thing, feel free to swap in whatever protein you love best.  Or if you happen to have a split meat-eating/vegetarian household like ours, you can always just cook the chicken first and then serve it on the side as an optional add-in.

So simple and SO delicious…my favorite combo.  Let’s make some chicken curry, friends!

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Nut Roast

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs.  Easy to prep in advance, and delicious served with cranberry sauce and/or gravy! Friends, have you ever tried making a nut roast before? I was admittedly unfamiliar with this traditional vegetarian dish until […]

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs.  Easy to prep in advance, and delicious served with cranberry sauce and/or gravy!

Nut Roast

Friends, have you ever tried making a nut roast before?

I was admittedly unfamiliar with this traditional vegetarian dish until my British friend, Catherine, served us her famous nut roast for dinner a few months ago…and everyone around the table could not stop raving about how delicious it was!  We seriously could not get enough of this sweet, savory, hearty, and flavor-packed vegetarian “roast”! ♡

My first question to Catherine, of course, was what sorts of delicious ingredients were hiding in her beautiful confetti-ed loaf.  As she explained, there are about a million ways to make British-style nut roasts, but they are traditionally made with a base of chopped nuts, veggies and lots of herbs, plus sort of hearty ingredient added in to give the loaf some texture (such as lentils, rice, grains, oats, torn bread, or various types of flour blends), as well as whatever extra dried fruits or fun seasonings the cook feels like adding in.  The best nut roasts seem to strike the perfect balance between sweet and savory.  And when served with cranberry sauce (a must, according to Catherine) and/or some savory vegetarian gravy, I’m telling you, this dish will be a showstopper with vegetarians and meat-eaters alike!

The brilliance of nut roasts is that they are also easy to make ahead of time and require very little oven space.  So since they happen to be a traditional holiday food in the UK, and so many of us were already planning to cook smaller holiday meals this year, I thought that this would be the perfect week to share this recipe.

Catherine’s favorite nut roast is based off of a recipe from Deliciously Ella, made with lots of fresh sage, rosemary, mushrooms and dried apricots, which my husband and I absolutely loved.  We’ve since tinkered around with the recipe a bit and added in some lentils for extra protein, as well as a generous hint of orange juice and zest, which pairs deliciously with the other ingredients and tastes extra-festive this time of year.  I’ve also kept this recipe gluten-free, and given the option to use either traditional eggs or flax eggs as a binder, if you would like to make the recipe vegan.  As I explain below, the types of nuts/seeds, veggies and legumes here are also quite flexible, so please feel free to tinker around with the ingredients and make this nut roast recipe your own.

Bottom line, my husband and I can’t believe that it took us this long to be introduced to nut roasts.  But we are now full-on fans, and look forward to making them a tradition in our house for the occasional “Sunday roasts” and the holiday dinners.  Big thanks to Catherine and some of our other British friends here in Barcelona for all of the great tips and inspiration for this recipe.  I really think you all are going to love it!

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Rustic Potato Leek Soup

This Rustic Potato Leek Soup recipe is left nice and chunky (not puréed), it’s naturally gluten-free and vegan (no cream), and made with a simple, light, garlic-herb broth.  So cozy and delicious! Meet my favorite kind of leek and potato soup. ♡ By contrast to traditional potato leek soup recipes — which are usually puréed […]

This Rustic Potato Leek Soup recipe is left nice and chunky (not puréed), it’s naturally gluten-free and vegan (no cream), and made with a simple, light, garlic-herb broth.  So cozy and delicious!

Rustic Potato Leek Soup

Meet my favorite kind of leek and potato soup. ♡

By contrast to traditional potato leek soup recipes — which are usually puréed and loaded up with tons of heavy cream — this more “rustic” version is left deliciously nice and chunky, which I love.  It’s also made with a light, herby, garlicky broth that tastes wonderfully flavorful on its own, without any need for cream.  And when served with zesty homemade croutons or a good loaf of crusty bread, I’m telling you, this soup is the most wonderful wintertime comfort food.

I’ve been making various versions of this soup ever since we moved to Europe, since leeks absolutely abound here.  (Truly, they’re so popular that even the tiniest little convenience stores always carry them!)  But it always seemed like such a basic simple recipe that I never really considered posting it here until my husband insisted this winter that our friends and family back home would love it just as much as we do.

As you’ll see, the ingredient list is short and simple and can be customized with whatever fresh or dried herbs you happen to have on hand.  It’s also naturally gluten-free, vegetarian and vegan.  (Although if you happen to eat dairy, we always love topping our bowls with some coarsely-grated Parmesan cheese.)  And best of all, it can be ready to go in just a half hour or so, making it a great recipe for busy weeknights.  We usually serve ours with a simple side salad and some crusty bread (or croutons) and the combo always feels perfectly light and cozy.

So if you’d like to join our little family in our simple soup tradition, pick up some leeks and potatoes the next time you’re at the market and let’s make some rustic potato leek soup together!

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Sweet Potato Chickpea Coconut Curry

This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, it’s naturally gluten-free and vegan, and it’s simmered with the coziest creamy coconut curry flavors.  Perfect with rice and/or naan bread! On chilly winter nights that call for cozy comfort food…this sweet potato chickpea coconut curry is sure to hit the spot. […]

This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, it’s naturally gluten-free and vegan, and it’s simmered with the coziest creamy coconut curry flavors.  Perfect with rice and/or naan bread!

Sweet Potato Chickpea Coconut Curry with Cilantro in Saute Pan

On chilly winter nights that call for cozy comfort food…this sweet potato chickpea coconut curry is sure to hit the spot. ♡

We’ve been making versions of this recipe all season with whatever leftover veggies we have in the house, but this simple combination of sweet potatoes, chickpeas, tomatoes and spinach has definitely been our favorite.  These basic ingredients are all simmered together in a silky, creamy, coconut curry broth that is brightened up with a squeeze of fresh lemon juice.  Then I highly recommend serving the curry piled high with lots of fresh toppings (hello, fresh cilantro and thinly-sliced red onions) over either rice, rice noodles, and/or homemade naan bread.

It’s a quick, easy, vegetarian (also vegan), gluten-free, flavor-packed meal that’s easy to customize with whatever veggies and greens you have on hand.  And, bonus, it also makes for fantastic leftovers the next day.  So go rummage through that crisper drawer and let’s make some cozy coconut curry together!

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Homemade Naan

This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I’ve included a garlic naan recipe option below too! Have you ever tried making homemade naan? ♡ This soft, pillowy, buttery, irresistible flatbread has long been one of my favorite sides to order out at Indian restaurants.  But while […]

This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I’ve included a garlic naan recipe option below too!

Homemade Naan

Have you ever tried making homemade naan? ♡

This soft, pillowy, buttery, irresistible flatbread has long been one of my favorite sides to order out at Indian restaurants.  But while naan bread is traditionally baked inside blazing-hot Tandoor ovens in India, a homemade version is actually quite easy to make on the stovetop in a hot skillet!

My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy.  I also prefer to use touch of honey as a natural sweetener for the bread.  And if you feel like making garlic naan, I’ve included an (optional, yet oh-so-highly recommended) garlicky butter sauce that you can brush on the warm bread immediately after baking, plus I always like to sprinkle on some fresh parsley and a pinch of flaky sea salt too.

I’ve also gone back and revised this recipe to include full instructions for how to make it either 100% by hand or with with the help of a stand mixer.  And I have also included options for adding in extra herbs, cheese, and/or nigella seeds to your naan bread too.

Thousands of our readers have made and loved this homemade naan recipe over the years.  So if you haven’t tried it yet, grab a skillet and let’s make a batch together!

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All-In-One Thanksgiving Casserole

This All-In-One Thanksgiving Casserole recipe is made with everyone’s holiday faves — turkey, stuffing, green beans, sweet potatoes, cranberries — and drizzled with a quick homemade gravy. For those years (oh hey, 2020) when you might not be feeling up for cooking your usual dozen Thanksgiving dishes — or hey, those days any other time […]

This All-In-One Thanksgiving Casserole recipe is made with everyone’s holiday faves — turkey, stuffing, green beans, sweet potatoes, cranberries — and drizzled with a quick homemade gravy.

For those years (oh hey, 2020) when you might not be feeling up for cooking your usual dozen Thanksgiving dishes — or hey, those days any other time of the year when you find yourself craving those nostalgic holiday flavors — I have a fun and simple new recipe for you to try.

Meet my All-In-One Thanksgiving Casserole. ♡

It’s basically exactly what it sounds like — a cozy, hearty, festive casserole that celebrates everyone’s favorite Thanksgiving dishes.  It is made with a classic mix of turkey (or you can choose to use chicken or omit the meat entirely), herbed sourdough stuffing, sweet potatoes, green beans and dried cranberries.  Then while the casserole bakes up to hot and golden perfection in the oven, I recommend whipping up a quick batch of mushroom gravy (or whatever kind of gravy you love best) to drizzle generously atop each serving.  And in just a small fraction of the time it usually takes to prepare your Thanksgiving dinner, a beautiful and delicious bowl of this Thanksgiving casserole will yours to enjoy in no time!

As we all know from years and years of piling our plates high on Thanksgiving, the brilliance of these traditional dishes is that their flavors all pair perfectly together already.  So, you know, just think of this casserole as that colorful plate already deliciously overlapping and ready to go!

As always, feel free to play around with this recipe too and make whatever ingredient substitutions sound best.  (For example, you could swap in all sorts of other veggies, or make a few easy changes to make the casserole gluten-free or vegetarian.)  Or if you happen to be making this casserole after Thanksgiving, you can also use the recipe as a guide for how to turn those leftovers into a delicious casserole too.

Bottom line, anytime you find yourself craving those nostalgic flavors of Thanksgiving…but maybe don’t want to spend the entire day doing the usual Thanksgiving cooking marathon…this casserole is here for you, friends. ♡♡♡

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