Savory, saucy, and satisfying! What’s not to love?! This Creamy Mushroom Chicken is inspired by a Samoan dish and doesn’t skimp on comfort or richness.
It’s a flavorful, 1-pot meal that’s elegant enough for hosting but easy enough for weeknight dinners…
Savory, saucy, and satisfying! What’s not to love?! This Creamy Mushroom Chicken is inspired by a Samoan dish and doesn’t skimp on comfort or richness.
It’s a flavorful, 1-pot meal that’s elegant enough for hosting but easy enough for weeknight dinners. Serve with veggies and rice (or coconut rice!) and it’s meal prep perfection. Let us show you how it’s done!
This easy, 1-pot recipe begins with sautéing onion, mushrooms, garlic, and ginger for a flavorful base.
The perfect pasta for your cozy weeknight in? It’s here! This 10-ingredient vegan bolognese is comforting, easy to make, and packed with hearty mushrooms and protein-rich red lentils.
It’s an ideal way to warm up on a chilly night and incorporate nutri…
The perfect pasta for your cozy weeknight in? It’s here! This 10-ingredient vegan bolognese is comforting, easy to make, and packed with hearty mushrooms and protein-rich red lentils.
It’s an ideal way to warm up on a chilly night and incorporate nutrients into your everyday sauce in a flavorful way. Let us show you how it’s done!
What is bolognese?
Bolognese is an Italian sauce, typically made with meat, that gets its name from the Italian city of Bologna.
This Cottage Cheese Frittata recipe is one of my favorite recipes to make for a healthy breakfast, brunch, lunch, or even a light dinner. It’s nutritious, delicious, and satisfying. Plus, it’s super easy to make and the leftovers are a life…
This Cottage Cheese Frittata recipe is one of my favorite recipes to make for a healthy breakfast, brunch, lunch, or even a light dinner. It’s nutritious, delicious, and satisfying. Plus, it’s super easy to make and the leftovers are a lifesaver. It’s the perfect recipe for getting in extra veggies and I love that it…
This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!
Bonus? It comes together in just 30 minutes when using pre-cooked grains….
This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!
Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done!
In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness.
January is the season when meal prep reigns. Whether you’re just trying to get more organized or trying to refine your food budget, these meal prep noodle soup jars are a great option for make-ahead lunches. I took my favorite upgraded instant ramen recipe and transformed it into these cute and convenient meal prep jars. Just add hot water, mix, and they’re ready to eat! Bonus, the jars kept the soup ingredients super fresh for several days with NO wilting!
What is a Meal Prep Soup Jar?
These cool little jars are basically like homemade cup noodles, except with more delicious add-ins and in a reusable container. You just add hot water to the jar, mix it up to make the broth and soften the veggies, then the soup is ready to eat! So easy and so convenient.
What’s in This Noodle Soup
Similar to our upgraded instant ramen, we made our own flavored broth concentrate with a mix of Better Than Bouillon, soy sauce, sesame oil, and spices. Then we added some fresh vegetables (mushrooms, spinach, carrots, and green onions) to round out the bowl, and a little sesame seeds and sriracha for fun. These soup jars are, of course, endlessly customizable, so feel free to add your favorite ingredients!
How to Enjoy meal prep soup jars
Just like with cup noodles, fill the jar with boiling water from a tea kettle or a hot water tap (the kind on the front of commercial coffee makers), close the lid tightly, then shake the jar to mix the bouillon with the water. Let the soup sit for a few minutes to slightly cook the vegetables and soften the noodles. Give it one last stir with a fork or spoon (or spork!) and enjoy! You can eat the soup straight out of the jar, or empty it into a bowl.
How Long Do They Last?
There’s some sort of magic that happens in this mason jar that keeps the ingredients fresh far longer than I would have ever expected. For food safety reasons I don’t suggest keeping these jars longer than five days, but I will just tell you that on day five the ingredients in the soup jars looked just as fresh as they did on day one. The spinach and mushrooms showed no signs of wilting and the noodles had not dried out!
To maximize the lifespan of your noodle jars, pay attention to how you layer the ingredients. The wet ingredients always go on the bottom. Next, you add ingredients that don’t wilt easily and aren’t too absorbent (in this case the carrots, then the mushrooms). Lastly, you’ll want to add any ingredients that tend to wilt or get mushy (noodles and spinach). This layering technique separates the liquids and soft ingredients for maximum storage life!
To each 16oz. jar add the following: 1 tsp bouillon, ½ tsp soy sauce, ¼ tsp sesame oil, ½ tsp garlic powder, ½ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha.
Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.
Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.
Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.
*We used vegetable-flavored Better Than Bouillon, but you can use any type of powdered or paste-style bouillon here OR use the seasoning packets that come with the instant ramen (divide each packet between two jars).
How to Make Meal Prep Noodle Soup – Step by Step Photos
To each of the four 16oz. jars add the following: 1 tsp vegetable bouillon, ½ tsp soy sauce, ¼ tsp toasted sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha (you can add the sriracha here or use it to top your soup later).
Shred one carrot and divide it between the jars (about ¼ cup shredded carrot per jar).
Slice four mushrooms and two green onions. Divide the mushrooms and onions between the jars.
Bring a pot of water to a boil. Add two bricks of instant ramen. Boil for about 2 minutes, or just until the noodles are tender, but slightly under cooked. Drain the noodles in a colander and rinse briefly with cool water.
Add the rinsed and cooled noodles to the jars.
Add about ½ cup fresh spinach to each jar on top of the noodles.
Close the jars with a tightly-fitting lid and refrigerate for up to five days. When you’re ready to eat the soup, remove the lid and add 1 to 1.5 cups of boiling water.
Screw the lid on the jar tightly then shake to mix the bouillon with the hot water. Let the soup sit for a few minutes for the flavors to blend and the vegetables to soften.
Give the soup one last mix with a spoon or fork, then enjoy the soup straight out of the jar or dump it into a bowl for serving.
I topped my noodle soup with sriracha. …Because of course I did. ;) Enjoy!
Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, if not dinner, maybe a luxe part of it, so perf…
Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, if not dinner, maybe a luxe part of it, so perfect for this blustery, celebratory time of year. For dinner you might eat this with a big green salad and a cup of soup. You might set this out as a side dish with a big roast. You might put it out as part of a party spread too, an oasis of savory among all of the cookies and molten cakes.
This earthy decadent Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead- perfect for holidays and gatherings.
This earthy decadent Truffle Mac and Cheese is a mushroom lover's dream. It's easier than you think and can be made ahead- perfect for holidays and gatherings.
Brunch is saved! Gluten-free, dairy-free friends, how often do you wish you could join in on the Sunday quiche trend but find yourself eating the same old scramble? Your wish is our command!
A buttery, flaky gluten-free pie crust is packed with c…
Brunch is saved! Gluten-free, dairy-free friends, how often do you wish you could join in on the Sunday quiche trend but find yourself eating the same old scramble? Your wish is our command!
A buttery, flaky gluten-free pie crust is packed with creamy leeks, savory mushrooms, and fluffy eggs. It’s satisfying, undetectably dairy-free, and made with just 9 ingredients. Let’s get brunching!
How to make a gluten-free dairy-free quiche
This simple, flavorful, veggie-packed quiche begins with par-baking your favorite crust.
Have you eaten all of your Thanksgiving leftovers yet?? If not, here’s an amazing soup that you can make with that leftover turkey, and any leftover vegetables you may have laying around from all that Thanksgiving prep a few days ago. This Turkey and Wild Rice Soup is rich, flavorful, and just packed with goodies. Plus, it’s one of those soups that tastes even better the next day, so make a pot of this and you’ll be eating GOOD for the next few days!
What’s in Turkey and WIld RIce Soup
This recipe is actually based on the filling for my chicken pot pie recipe, but I used leftover Thanksgiving turkey instead and made it a little thinner to be more soup-like.
It starts with a basic medley of vegetables (onion, garlic, carrot, celery, and mushrooms) sautéed until tender, then we add a combination of butter and flour that will help thicken the soup and give it body. Next, we add vegetable broth, herbs, and the wild rice blend, and simmer until the rice is tender. Finally, we add in the cooked chopped turkey, heat through, then add a dose of cream for a rich finish. 👌 Perfect!
Do I Have to Use Turkey?
This recipe is quite flexible, so if you want to make it any other time of the year other than after Thanksgiving, simply swap out the cooked turkey with some chopped rotisserie chicken! Still super delish and hearty!
What Kind of Rice to Use
For this soup, you’ll want to use a wild rice blend. While you can use wild rice by itself, I find that using a blend of different rices adds more texture and color to the bowl and the rice blends tend to be more affordable than wild rice by itself. I used Lundberg’s Wild Blend, but you can sometimes find generic store versions of this, depending on where you shop (last year ALDI had some). And, since rice is shelf stable, you can save the leftovers to use in other recipes, rather than worrying about it going to waste.
How to Store Leftovers
Refrigerate this soup just after cooking so that it cools quickly. Even better yet, divide it into single servings for faster cooling and easier serving and reheating later. Chill completely in the refrigerator overnight, then, if desired, transfer it to the freezer for longer storage. The soup can be reheated in the microwave or in a pot on the stove over medium-low, stirring often, until hot.
Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
Stir in the heavy cream, then taste the soup and season with about ½ tsp salt, or to your liking. Enjoy hot with bread for dipping!
How to Make Turkey and wild rice soup – Step by Step Photos
Dice one yellow onion, slice 2 carrots, slice 3 ribs of celery, and mince two cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter. Sauté over medium heat until the onions are soft.
While the vegetables are sautéing, slice 8 oz. mushrooms. Add them to the pot and continue to sauté until the mushrooms have softened.
Add 4 Tbsp butter and ¼ cup flour to the pot. Continue to stir and cook for about one minute more. The flour and butter will form a paste that will coat the vegetables, that is okay.
Add ½ tsp dried thyme, ½ tsp rubbed sage, ¼ tsp pepper, and ½ cup wild rice blend to the pot.
Add 4 cups of vegetable broth. Stir to combine and dissolve all of the flour and butter off of the vegetables and the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for about 40 minutes, stirring occasionally, or until the wild rice is tender.
Once the rice is tender, add 2 cups of chopped cooked turkey (or chicken) and stir to combine. Allow the turkey to heat through in the soup.
Finally, to make the soup extra lush, stir in a ⅓ cup heavy cream.
Taste the soup and add salt to your liking (I added ½ tsp). Keep in mind that adding a little salt really helps the different flavors pop!
Serve the Turkey and Wild Rice Soup hot with some hearty bread for dipping!
This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.
Looing for a stunning fall or winter vegetarian dinner idea? Try a savory Mushroom Galette! This free-form French tart isn’t just for dessert. Make it with a savory filling and it’s a fun vegetarian main dish, like a quiche. This one stars meaty mushrooms, layered over a fluffy smear of ricotta and Parmesan cheese and scented with garlic and fresh thyme. It’s all packed into a flaky, buttery crust and baked to perfection. The smell alone had us salivating before the first bite. Ready to bake?
Ingredients for this mushroom galette
A galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll out the dough, add filling and fold over the crust. Galettes are most often served as desserts, like a peach galette or blueberry galette. But they work as savory pies too, like a tomato galette or mushroom galette. Here’s what you’ll need for this mushroom galette recipe:
The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:
Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup.
Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.
Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.
Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.
Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.
For the egg wash
Before baking this mushroom galette, it’s important to brush the crust with an egg wash and sprinkle with salt. An egg wash makes a nice golden sheen on the crust. Full disclosure: we were out of eggs and had to brush on heavy cream to the crust for these photos (a substitute for an egg wash). You can tell it doesn’t have quite the sheen as the crusts in our other galette recipes! So an egg wash is the way to go.
Serving this mushroom galette
Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:
Cool the mushroom galette to room temperature, about1 hour. Then slice it into pieces and dig in.
Try it for special occasions, like as a vegetarian option for Thanksgiving or Christmas.
Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it, then refrigerate over night. Before serving, leave it out on the counter for about 30 minutes to let it come to room temperature. If desired, reheat it in a 350 degree oven until warmed through.
More galette recipes
You can make a galette in every season with many fruits and vegetables! Here are a few more recipes to try:
In a medium bowl, mix the flour, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
Preheat the oven to 400 degrees Fahrenheit.
Clean and slice the mushrooms. Toss them in a bowl with the olive oil, soy sauce, garlic powder, onion powder, smoked paprika, thyme, and ½ teaspoon kosher salt. Place them in a single layer on a parchment lined baking sheet and bake for 20 minutes until tender.
In a medium bowl, mix the ricotta cheese, Parmesan cheese, garlic, ¼ teaspoon kosher salt, and a few grinds black pepper.
On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
Gently spread the ricotta mixture on the dough, then add the mushrooms, leaving at least 2 inches of dough around the outside edge. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Top with fresh thyme leaves.
Whisk the egg and use a pastry brush to brush it onto the crust. Then top the crust with a small sprinkle of flaky sea salt.
Bake the galette for 30 to 33 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool for at least 10 minutes, then slice into pieces and serve. It’s also great at room temperature or cold. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.
This Cottage Cheese Frittata recipe is one of my favorite recipes to make for a healthy breakfast, brunch, lunch, or even a light dinner. It’s nutritious, delicious, and satisfying. Plus, it’s super easy to make and the leftovers are a lifesaver. It’s the perfect recipe for getting in extra veggies and I love that it… 
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