Easy Minestrone Soup

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, health…

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, healthy, and comforting minestrone soup recipe because it is…

The post Easy Minestrone Soup appeared first on Two Peas & Their Pod.

Turkey Tacos

Taco night is a weekly occasion at our house. We don’t always do Taco Tuesday, but I promise Taco Thursday or Taco Saturday is just as fun and just as delicious. Tacos are good any day of the week. We love mixing up the tacos we have: steak, swee…

Taco night is a weekly occasion at our house. We don’t always do Taco Tuesday, but I promise Taco Thursday or Taco Saturday is just as fun and just as delicious. Tacos are good any day of the week. We love mixing up the tacos we have: steak, sweet potato, shrimp, chicken, cauliflower, and more.…

The post Turkey Tacos appeared first on Two Peas & Their Pod.

Quickie Black Eyed Peas and Greens

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). So let’s ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

The post Quickie Black Eyed Peas and Greens appeared first on Budget Bytes.

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). I have an awesome recipe for slow simmered black eyed peas and greens that I made years ago, but it’s a long process that starts with dry peas. So I wanted to make a “quickie” version, using canned black eyed peas, that’s a little faster and easier for times when you haven’t planned ahead.

Overhead view of a pot of black eyed peas and greens on a wooden surface

How to Serve Black Eyed Peas and Greens

There are two basic ways that I like to serve a bit pot of beans or peas like this. Either in a bowl with rice, or in a bowl with a big chunk of crusty bread for dipping. Having some sort of starch to kind of balance the meal out makes it super satisfying and filling.

A little dash of hot sauce on top of your bowl or even a dollop of sour cream on top is also pretty awesome. ;)

Can I Use Dry Peas?

This recipe is specifically made for canned peas, which are already cooked. If you’d like to make something similar using dry peas, follow my recipe for Slow Simmered Black Eyed Peas and Greens.

Can I Add Meat?

The recipe below is vegetarian (vegan, actually), but it’s super easy to add meat to this meal. You have three easy options to keep this a “quick” meal: bacon, ham, or smoked sausage. Whichever one you decide to use, just sauté the meat in the pot before beginning with the onion and garlic in step one below.

Can I Freeze Black Eyed Peas?

Yes! This recipe is great for stocking your freezer. Just divide it into single portions, cool it in the fridge first, then once cool transfer it to the freezer for longer storage (about 3 months or so). Any freezer-safe container will do. To reheat, either use a microwave or heat in a sauce pot over medium-low, stirring often, until heated through.

Side view of a bowl of black eyed peas with greens and rice
Side view of a ladle lifting some black eyed peas and greens from the pot

Quickie Black Eyed Peas and Greens

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!
Total Cost $4.43 recipe / $1.11 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 330.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 2 Tbsp olive oil $0.32
  • 3 15oz. cans black eyed peas $2.37
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/8 tsp cayenne pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 2 cups vegetable broth $0.26
  • 4 oz. fresh spinach $0.85

Instructions

  • Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
  • Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.
  • Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.
  • After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).
  • Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

Nutrition

Serving: 1.5cups | Calories: 330.33kcal | Carbohydrates: 56.3g | Protein: 19.88g | Fat: 7.18g | Sodium: 1414.65mg | Fiber: 14.68g
Close up of a ladle full of black eyed peas and greens with the pot in the background

How to Make Quickie Black Eyed Peas and Greens – Step by Step Photos

Onions and garlic in soup pot

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent.

Beans, seasoning, and broth added to the soup pot

Drain three 15oz. cans of black eyed peas and add them to the pot along with ½ tsp dried oregano, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked black pepper, and 2 cups of vegetable broth.

Black eyed peas before simmering

Stir the peas, broth, and seasoning together. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, reduce the heat to medium-low, and let it simmer for about 15 minutes, stirring occasionally.

Simmered black eyed peas in the pot with a spoon

After simmering, the peas will have swelled even a little bit more and they will be even more soft. Use a large spoon to smash some of the peas against the side of the pot, or use an immersion blender to purée a small amount of the peas.

Thickened peas in the pot

Smashing some of the peas makes the broth thick and creamy.

Spinach wilted into the peas in the pot

Add 4 oz. fresh spinach (½ of an 8oz. bag) and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasonings to your liking.

Overhead view of a bowl of black eyed peas and greens with rice in the center

Serve with crusty bread or rice and enjoy your good luck in the new year! :)

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Tomato Lentil Soup

There’s nothing quite like the smell of a pot of soup simmering away on the stove top when it’s cold and blustery outside. This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup.

The post Tomato Lentil Soup appeared first on Budget Bytes.

There’s nothing quite as comforting as a pot of soup simmering away on the stove top when it’s cold and wintry outside. The smell alone warms me from the inside out. This week I was craving a simple vegetable forward soup, so I whipped up this really easy Tomato Lentil Soup. I’ve been enjoying the leftovers for days, sometimes with a grilled cheese on the side. :)

Tomato lentil soup in the pot with bread and vegetables on the sides
Garnished with a little fresh parsley for visual appeal.

What Does Tomato Lentil Soup Taste Like?

This soup kind of tastes like a traditional vegetable soup, but with a slightly more tomato-y broth, plus a little earthiness from the lentils. It’s super hearty and comforting, which is exactly what I love about a good bowl of soup in the winter!

What Kind of Lentils Should I Use?

Lentils can be confusing, especially since there isn’t a lot of consistency in labeling in the United States. I used a basic brown lentil, which has a drab brown-olive color and cooks with about 20 minutes of simmering. Sometimes these lentils are labeled “green lentils” sometimes just “lentils” so to be sure you have the right kind, check the cooking instructions on the package. It should say to simmer for about 20 minutes, not 45 minutes.

I do not suggest using a red, orange, or yellow lentil for this soup because they break down too easily and you’ll end up with something more along the lines of a lentil porridge than a lentil soup. :) (It would probably still taste good, though!)

How are the Leftovers?

One of the reasons I love soup is because they almost always make great leftovers, and this soup is no exception. The leftovers will stay good in the fridge for about 4-5 days, or you can freeze it for longer storage. I always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. Once cooled you can transfer some to the freezer for later!

A bowl of tomato lentil sup with bread on the side
A bowl of tomato lentil sup with bread on the side

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!
Total Cost $4.74 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 279.58kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 yellow onion $0.32
  • 3 carrots $0.42
  • 2 cloves garlic $0.16
  • 1 russet potato (about 1 lb.) $0.60
  • 2 Tbsp tomato paste $0.10
  • 2 15oz. cans stewed tomatoes $1.18
  • 1 cup brown lentils $0.67
  • ½ tsp paprika $0.10
  • ½ tsp dried basil $0.10
  • ½ tsp dried oregano $0.10
  • ¼ tsp freshly cracked black pepper $0.03
  • 4 cups vegetable broth $0.52
  • 2 Tbsp soy sauce $0.12

Instructions

  • Dice the onion, mince the garlic, and slice the carrots (I like smaller pieces for this recipe, so I do a quarter round slice). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the oniosn are soft. While the vegetables are cooking, peel and dice the potato into ½-inch cubes.
  • Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
  • Add the cubed potato, stewed tomatoes (with juices), paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
  • Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
  • Add the soy sauce to the soup, then give it a taste and adjust the salt if needed (the total amount will depend on the salt content of your vegetable broth). Serve hot with crusty bread for dipping.

Nutrition

Serving: 1.5cups | Calories: 279.58kcal | Carbohydrates: 48.58g | Protein: 12.17g | Fat: 5.65g | Sodium: 1148.67mg | Fiber: 7.48g
Close up side view of tomato lentil soup in the pot

How to Make Tomato Lentil Soup – Step by Step Photos

Onions carrots and garlic in a soup pot

Dice one onion, mince two cloves of garlic, and slice three carrots. I like to do smaller pieces of carrot for this soup, so I cut the slices into quarter rounds. Add the onion, carrot, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium until the onions are soft. While the carrot and onion are sautéing, peel and dice one russet potato into ½-inch cubes.

Tomato paste added to the soup pot

Add 2 Tbsp tomato paste and continue to sauté for a few more minutes, or until the tomato paste begins to coat the bottom of the pot.

Potatoes, lentils, tomatoes, seasoning, and broth added to the pot

Add the cubed potato, two 15oz. cans of stewed tomatoes (with juices), 1 cup lentils (not cooked), ½ tsp paprika, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp pepper, and 4 cups vegetable broth.

Soup in the pot before simmering

Stir everything to combine. Place a lid on top and bring the soup up to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the lentils are very soft and have begun to break down a bit.

Finished tomato lentil soup

After simmering the soup, stir in 2 Tbsp soy sauce. Taste the soup and adjust the salt if needed (this will depend on the salt content of your broth. I did not add any in addition to the soy sauce).

front view of a bowl full of tomato lentil soup

Serve hot with some crusty bread for dipping! (I garnished with a little parsley for color, but it’s not needed to flavor this soup.)

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Homemade Chili Powder

With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.
This homemade chili powder takes just 15 minutes to…

Homemade Chili Powder

With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.

This homemade chili powder takes just 15 minutes to make when using whole dried chiles, and just 5 minutes to make if using pre-ground chiles. And we must say, it’s so fresh and much better than store-bought, so there’s no going back!

Homemade Chili Powder from Minimalist Baker →

Garlic Marinated Chicken

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!

The post Garlic Marinated Chicken appeared first on Budget Bytes.

I had this recipe for Garlic Marinated Chicken hidden away within an old meal prep post, but this chicken is just SO good and SO simple that I think it deserved a post on its own. This is my favorite all-purpose quick chicken recipe that I use as an addition to all sorts of meals, so I know this is one you’ll want to save and use over and over again. Keep on reading for all the ways you can use this versatile, finger-lickin’ good chicken.

Sliced garlic marinated chicken on a plate with a fork and cauliflower salad

What Does it Taste Like?

Perhaps I should call this Lemon Garlic Marinated Chicken, because this chicken is slightly tangy, super garlicky, and absolutely delicious. The natural sugars in the lemon juice caramelize beautifully in the skillet, giving it even more depth of flavor. And because lemon and garlic are such versatile flavors, you’ll find that you can pair this garlic chicken with just about anything.

How to Serve Garlic Marinated Chicken

In addition to just serving it as a main dish with a couple of sides, this chicken is great to add to other recipes. You can slice this garlic chicken up and use it for a sandwich, to top a salad, or even to top a big plate of pasta. Here are a few recipes that would benefit from being topped with this garlic marinated chicken:

Great for Meal Prep!

This chicken is absolutely perfect for meal prep! Cook up a couple chicken breasts worth on the weekend, then use the cooked and sliced chicken to add to your meal prep for the next few days. The cooked chicken can be refrigerated for about 3-4 days.

Can I Grill Garlic Marinated Chicken?

Absolutely! This chicken is great on the grill, whether you have a charcoal grill, gas grill, or even an indoor countertop grill, like a George Foreman.

Can I Use Chicken Thighs?

Yes, this recipe also works great with chicken thighs and they even require a little less prep! Because chicken thighs are already on the thin side and they don’t over cook quite as easily, you can skip filleting the thighs into two thinner pieces, like you need to do with a chicken breast. Simply marinate, then cook on each side until browned and the chicken is cooked through.

A fork picking up a slice of garlic marinated chicken from a plate
Garlic Marinated Chicken cooked

Garlic Marinated Chicken

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!
Total Cost $3.37 recipe / $0.84 serving
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 331.5kcal

Ingredients

  • 1/4 cup olive oil $0.52
  • 1/4 cup lemon juice $0.18
  • 3 cloves garlic, minced $0.24
  • 1/2 Tbsp dried oregano $0.15
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper $0.05
  • 1.5 lbs. boneless skinless chicken breasts* $5.37

Instructions

  • Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
  • Filet each chicken breast into two thinner pieces. Place the pieces in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
  • When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
  • Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.

Notes

*This marinade can also be used for chicken thighs. The amount of marinade listed in the recipe can handle about 4-6 chicken thighs, depending on their size.

Nutrition

Serving: 1Serving | Calories: 331.5kcal | Carbohydrates: 2.28g | Protein: 38.35g | Fat: 11.3g | Sodium: 432.18mg | Fiber: 0.4g

How to Make Garlic Marinated Chicken – Step by Step Photos

Prepared garlic marinade

In a small bow, combine ¼ cup olive oil, ¼ cup lemon juice, 3 cloves minced garlic, ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

Filleted chicken breasts on a cutting board

Use a sharp knife to filet two chicken breasts into two thinner pieces. If your knife skills are not strong enough to make this cut, you can cover the chicken breast with plastic and use a mallet or rolling pin to pound the chicken until it’s about ½ inch thick. Then cut each breast in half to make two pieces.

Marinade being poured over the chicken in a dish

Place the chicken in a shallow dish or a zip-top bag and pour the marinade over top. Turn the chicken to make sure it all gets coated in marinade. Marinate the chicken for 30 minutes up to 8 hours (refrigerated), turning the chicken occasionally to make sure it is all in contact with the marinade.

Cooked chicken in a skillet

When you’re ready to cook the chicken, heat a skillet over medium. Once the skillet is hot, add two pieces of chicken at a time, and cook until browned on each side and cooked through. The chicken will already be coated in oil from the marinade, so no extra oil is needed to coat the skillet. Discard the excess marinade.

Sliced chicken on a cutting board with tongs

After cooking the chicken, transfer it to a cutting board and let it rest for five minutes before slicing and serving.

Sliced garlic marinated chicken on a plate with a fork

Enjoy that garlicky goodness!

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Spaghetti Squash Pasta with Garlicky Alfredo Sauce

If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how …

Spaghetti Squash Pasta with Garlicky Alfredo Sauce

If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how it’s done!

Origins of Alfredo

While fettuccini alfredo originated in Italy, it’s not the cream-based sauce you might think! We were surprised, too. It turns out the authentic Italian version is made with just pasta, butter, and Parmesan cheese.

Spaghetti Squash Pasta with Garlicky Alfredo Sauce from Minimalist Baker →

Garlic Herb Mashed Cauliflower

You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower is easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal.     

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You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower kind of exploded onto the scene as a mashed potato alternative with the rise of keto diets, I think there’s so much more to like about it than its carb count. It’s easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal. I like this Garlic Herb Mashed Cauliflower for what it is, not for what it’s pretending to be.

Mashed cauliflower in a bowl with a spoon and a pat of melted butter in the middle

What Does Mashed Cauliflower Taste Like?

Well, it doesn’t taste like mashed potatoes, if you ask me. Ha! Cauliflower does have a fairly neutral flavor that allows a lot of different herbs and seasonings to be added without clashing, but it still tastes like cauliflower. The flavor is light, but it still has that cruciferous aroma. …If you know what I mean.

The texture is also different than mashed potatoes. I find mashed cauliflower to be lighter and thinner, if you will. For that reason, I think it’s really important to add a decent amount of fat to your mashed cauliflower to give it body and weight, something to kind of coat your taste buds and make it feel substantial.

What Can You Add to Mashed Cauliflower?

I used a very flavorful garlic herb seasoning blend to flavor my mashed cauliflower, but you could also play around with things like Cajun seasoning, Everything Bagel Seasoning, ranch seasoning, BBQ seasoning, Montreal steak seasoning… or just about anything else.

As I mentioned above, its really important to add a good amount of fat to your mashed cauliflower so they don’t taste too thin or watery. I used cream cheese because it’s extra thick and helps thicken up the consistency even more. You can also try sour cream, Parmesan cheese, or cheddar cheese.

Can I Use Frozen Cauliflower?

Yes, this works really great with frozen cauliflower. Using frozen cauliflower has an extra advantage because it’s already chopped and partially cooked for you, so making mashed cauliflower will be even faster. And even better yet, you can keep that frozen cauliflower on hand and make mashed cauliflower whenever you want, without the risk of it going bad in the back of your fridge. ;)

To use frozen cauliflower, just boil the florets according to the package directions, or until they are very tender, then proceed with the recipe as written below after the boiling step.

Do I Have to Use a Food Processor?

Nope! I do find that the food processor gives the creamiest, fluffiest results, but an immersion blender also works well. You can use a manual potato masher if that’s all that you have available, but the results might not be quite as smooth because cauliflower is a little more fibrous.

A spoonful of mashed cauliflower held close to the camera, the bowl in the back.
Garlic Herb Mashed Cauliflower in a bowl with a spoon and melted butter

Garlic Herb mashed Cauliflower

Garlic Herb Mashed Cauliflower is an easy, creamy, flavorful side dish to pair with any of your favorite main dish recipes.
Total Cost $3.01 recipe / $0.75 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 ¾ cup each
Calories 155.65kcal
Author Beth – Budget Bytes

Ingredients

  • 1 head cauliflower $2.39
  • 2 Tbsp butter $0.14
  • 2 oz. cream cheese $0.20

Garlic Herb Seasoning

  • 1 tsp dried parsley $0.10
  • ½ tsp dried oregano $0.05
  • ½ tsp dried basil $0.05
  • ¼ tsp onion powder $0.02
  • ¼ tsp garlic powder $0.02
  • ½ tsp salt $0.02
  • tsp freshly cracked black pepper $0.02

Instructions

  • Remove the stem and leaves from the cauliflower and cut it into florets (the smaller the florets, the faster they'll cook).
  • Add the cauliflower florets to a large pot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the pot up to a boil, then continue to boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cooked cauliflower in a colander.
  • While the cauliflower is boiling, prepare the garlic herb seasoning. Combine the dried parsley, dried oregano, dried basil, onion powder, garlic powder, salt, and pepper in a bowl.
  • Add the cooked and drained cauliflower to a food processor. Pulse the cauliflower until the florets are broken up into tiny pieces. Then add the butter, cream cheese, and garlic herb seasoning. Purée until the mixture smooth. Taste and adjust the salt or other seasonings to your liking.

Nutrition

Serving: 0.75cup | Calories: 155.65kcal | Carbohydrates: 11.78g | Protein: 5.1g | Fat: 11.23g | Sodium: 479.13mg | Fiber: 4.45g
A bowl full of garlic herb mashed cauliflower with a pat of butter in the center

How to Make Garlic Herb Mashed Cauliflower – Step by Step Photos

Cauliflower florets in a pot of water

Remove the leaves and stem from the cauliflower and then cut it into florets. Add the florets to a large pot and cover with water. Place a lid on top, then bring it to a boil. Boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cauliflower in a colander.

Garlic herb seasoning in a bowl

While the cauliflower is boiling, prepare the garlic herb seasoning. Combine 1 tsp dried parsley, ½ tsp dried oregano, ½ tsp dried basil, ¼ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, and ⅛ tsp pepper.

Cooked cauliflower in a food processor

After the cauliflower has cooked and drained, add it to a food processor. Give it a few pulses to break the florets up into tiny pieces.

Seasoning added to food processor with the cauliflower

Next add 2 Tbsp butter, 2 oz. cream cheese, and the garlic herb seasoning.

Finished garlic herb mashed cauliflower in the food processor

Process until the cauliflower is smooth. Give it a taste and adjust the salt or other seasonings to your liking.

Garlic Herb Mashed Cauliflower in a bowl with a spoon and melted butter

Easy peasy!

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Chicken Fajita Soup

Warm up with a bowl of Chicken Fajita Soup loaded with your favorite toppings. All of your favorite fajita flavors are combined in an easy and comforting soup that’s perfect for weeknights or easy entertaining. Some chilly days just demand a bowl…

Warm up with a bowl of Chicken Fajita Soup loaded with your favorite toppings. All of your favorite fajita flavors are combined in an easy and comforting soup that’s perfect for weeknights or easy entertaining. Some chilly days just demand a bowl of soup! Luckily, one of my family’s favorite soup recipes is also one…

The post Chicken Fajita Soup appeared first on Two Peas & Their Pod.

Easy Pizza Sauce

Make this lively red pizza sauce recipe for your homemade pizzas! It comes together with basic pantry ingredients in about five minutes, no cooking required. It’s like…

The post Easy Pizza Sauce appeared first on Cookie and Kate.

easy pizza sauce recipe

Make this lively red pizza sauce recipe for your homemade pizzas! It comes together with basic pantry ingredients in about five minutes, no cooking required. It’s like magic.

This recipe yields a classic Italian red sauce base for your home-baked pizza pies. Despite its quick preparation, this sauce tastes rich and full of flavor, which further develops during the pizza’s blast in a high-heat oven.

pizza sauce ingredients

I like my sauce to have a bit of texture to it, and this sauce strikes the perfect balance. Many pizza sauces are either thick and dull or watery and flavorless. Not this one.

I originally developed this sauce recipe for a pizza recipe in my cookbook, Love Real Food. Since I just re-shared my favorite pizza dough recipe, I’m providing my go-to pizza sauce to go along with it.

Both the dough and the sauce come together very quickly, so you can enjoy homemade pizza with minimal fuss. How about pizza tonight?

Continue to the recipe...

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