A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.
Why I’m Obsessed with Kimchi Quesadillas
These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.
What is Kimchi?
Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!
Where to Find Kimchi
Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.
Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.
How to Make Kimchi Quesadillas – Step by Step Photos
To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.
Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).
Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.
Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.
Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!
Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.
Chili is seriously one of my favorite parts of the fall-winter season. It’s super easy to make, the leftovers are amazing, and it’s incredibly cozy and hearty. It’s basically all I want to eat from September to March. 😅 Our classic chili recipe is great, but I also love this simple black bean chili because it has a slightly lighter, brighter flavor, and I just have a soft spot for black beans. Gimme all the black beans all of the time! So if you’re looking for something to meal prep for the week or just something to keep you warm as the air outside gets colder, give this black bean chili a try!
What’s in Black Bean Chili
Rather than just substituting all black beans in my classic chili recipe, I also changed the flavor profile of this chili slightly. I used tangy diced tomatoes with green chiles, which gives the chili a nice brightness. I paired that with a little more cumin than usual for a slightly earthy base, and then added some smoked paprika because that smoky flavor pairs really well with the black beans. I also wanted the black beans to be the star of this show, so I actually used half the amount of ground meat as my classic chili, which helps keep it very budget-friendly as well!
Ingredients for Black Bean Chili
Here’s what you’ll need to make this delicious and hearty pot of black bean chili:
Onion and Garlic: Any pot of chili is going to start with plenty of onion and garlic to get those savory base flavors in place!
Ground Beef: I used only a half pound of ground beef for this recipe, but you can increase it to one pound if you prefer a more meaty chili. You can also substitute with ground turkey if preferred.
Tomatoes: I used a combination of diced tomatoes with green chiles and tomato paste for this chili. The diced tomatoes add texture and a zingy flavor (thanks to the green chiles) and the tomato paste adds richness and helps thicken the chili.
Herbs and spices: The spice mix for this chili starts with a hefty dose of chili powder, then we add some extra cumin for earthiness, a little smoked paprika, oregano, salt, and pepper. Feel free to add a little cayenne if you like your chili spicy!
Toppings for Chili
One of the reasons I love chili the most is all of the fun toppings you can add to your bowl. It’s a great opportunity to use up leftovers in your fridge or pantry, and it can just add tons of flavor, color, and texture to the meal! Here are some of my favorite toppings for black bean chili:
How to Make Black Bean Chili – Step by Step Photos
Begin by dicing one yellow onion and mincing four cloves of garlic. Sauté the onions and garlic with 1 Tbsp olive oil in a large pot over medium-low heat until softened (2-3 minutes).
Add ½ pound ground beef (or turkey) and continue to sauté until the meat is cooked through.
Add three 15oz. cans of black beans (drained), one 10oz. can of diced tomatoes with green chiles (with the juices), one 6oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and 2 cups of water.
Stir all of the ingredients together until evenly combined. Turn the heat up to medium-high, place a lid on the pot, and allow the chili to come up to a boil. Once it comes up to a boil, give the chili a stir, replace the lid, and reduce the heat to medium-low.
Let the chili simmer over medium-low heat for about fifteen minutes, which will help blend the flavors and thicken the sauce. Give it a taste and add salt if needed. I added about ½ tsp. And that’s it! You’re DONE making dinner!
Add your favorite toppings and go to town! Or divide it up into single-serving portions and refrigerate for really easy ready-to-heat meals for the rest of the week.
Now that the fall semester is in full swing, it’s time to settle in and really hit the books. But don’t let food take a back seat! You need to keep yourself nourished and full of energy to make it through those classes, study sessions, and that part-time job, too. So, I’ve put together this list of the best Easy Recipes for College Students to help you get through the semester in one piece!
I know it’s easier to just stop and grab some fast food, but taking a few minutes to prepare a homemade meal can be both nutritious and therapeutic. Take the time to take care of yourself this semester!
And just as a side note, these are easy meals for college students who have access to a kitchen, even if a very limited kitchen. With all the restrictions on equipment allowed in dorm rooms, dorm room cooking is a whole different beast.
What Makes a Recipe Good for College Students?
I was a broke college student when I started this blog, so this is a category that I am very familiar with. To make the cut for this list of Easy Recipes for College Students, the recipes had to be simple (not many ingredients, no fancy equipment, and a simple preparation method). They had to strike a good balance between comfort and healthy (because let’s face it, when you’re stressed you want comfort but eating bad can make you feel worse), and they needed to make good leftovers.
Spicy Sriracha Noodles I have to start this list with the recipe that got ME through college, Sriracha Noodles. They’re faster than take-out, super delicious, and completely customizable. Throw in any vegetables you might have in the fridge, or try changing up the sauce with a little peanut butter or lime. Browse through the comments to discover all the variations readers have made over the years!
Curried Chickpeas with Spinach– When the autumn nights start to get a chilly bite, warm up with a hot bowl of these hearty curried chickpeas with spinach. Packed with flavor, this vegan dish is delicious and filling enough to finally bring vegetarians and carnivores together over one meal.
Creamy Pesto Mac with Spinach – Get your daily dose of vegetables right along with your cheesy comfort food. And the best part is that it uses frozen spinach, so you can keep it on hand to make whenever you need, without it going bad in the back of your fridge.
Beef and Cabbage Stir Fry – Grab a bag of coleslaw mix (shredded cabbage and carrots), and this meal is insanely fast and easy to make. Better yet, it’s full of fiber and protein, so you can help curb that freshman 15. ;) (Feel free to use ground pork, turkey, or chicken in place of the Beef, if preferred.)
Bowties and Broccoli – This has been my go-to “emergency meal” for decades. Literally. There’s nothing more satisfying than pasta with a little butter and Parmesan, and I add broccoli florets to balance things out, plus a little pepper and red pepper flakes for kicks. Insanely easy and all of the ingredients can be kept on hand pretty much indefinitely, so it’s ready to go whenever you need something FAST.
Poor Man’s Burrito Bowls – We all know burrito bowls are life (thanks, Chipotle!), but they don’t have to be fancy to be super delicious or satisfying. This is my pared down, no frills, as-simple-as-it-gets version of a burrito bowl because when you’re in college, ain’t nobody got time or money for all those fancy toppings! Bonus: you can meal prep these!
Pizza Melts – Instead of ordering delivery, make an easy Pizza Melt to cure your pizza craving. You’ll get all that pizza flavor for a fraction of the price and with an easy single-serving portion size.
Pork and Peanut Dragon Noodles – The next time you’re tempted to grab take out, try this incredibly simple noodle stir fry. It will satisfy those take out cravings, but you’ll have complete control over the ingredients. Add some simple steamed greens to round out the meal!
Pasta with Bacon and Peas – A little bacon makes everything better! This super simple pasta dish is incredibly satisfying and surprisingly high in protein. The perfect quick meal to fuel your busy days!
Savory Oatmeal – Oats aren’t just for breakfast! They make for a quick and filling meal any time of day. Add any leftovers from your fridge or top with a fried egg for an even more delicious bowl of oats.
Hearty Black Bean Quesadillas – Quesadillas are the perfect snack (just ask Taco Bell). This spicy vegetarian mix of black beans, corn, onion, and cheese is 100x better than anything you’ll get at the drive-through. More flavor, more fiber, more filling, and still extremely easy. Promise.
Spinach Feta Grilled Cheese – Grilled cheese is the ultimate study/comfort food. Take it up a level with some frozen spinach, a little garlic, red pepper flakes, and feta. You now have a super fancy grilled cheese AND a good dose of vegetables. WIN.
Pizzadillas – When you have a pizza craving (when do you not have a pizza craving??) but don’t have the time or energy to make a homemade pizza yourself, pizzadillas are you quick and easy answer! Plus, no delivery fee for the win!!
The Cheese Board Lunch Box – You might miss the lunchables your mom used to pack you, but you’re an adult now, so let’s do it the grown-up way! A box full of crackers, cheese, meat, and a little fruit is a light meal that no one would turn down.
The secret to the crunchiest, gooiest, air-fryer grilled cheese EVER is first mixing softened butter with Italian seasoning and Parmesan cheese and then spreading it on the outside of your bread. You can't get results like these from a pan!
Air Fryer Grilled Cheese – This isn’t your momma’s grilled cheese, it’s a grilled cheese for the 21st century! A super flavorful butter-herb-Parmesan spread and the crisping action of an air fryer makes the most epic grilled cheese you’ve ever had!
Homemade Freezer Garlic Bread – Put down that box of frozen garlic bread! It’s far too easy and inexpensive to make your own! Keep this garlic bread in your freezer for whenever you get a craving. They also make a pretty killer grilled cheese sandwich, too. Talk about study fuel!
Trail Mix – The ultimate on-the-go snack! Don’t underestimate the power and convenience of a good trail mix. We’ve got four different flavor combos to try, plus plenty of other ingredient ideas so you can make your own mix!
Cottage Cheese Crab Bowls – These no-cook bowls are light, fresh, and kind of like a California roll, but bowl style! Plus there are plenty of ways to customize this bowl to make it fit your taste buds.
Scallion Herb Chickpea Salad – This super easy and creamy chickpea salad is great as a sandwich or wrap, scooped up with crackers, or as a topper to a green salad, so you can eat it a different way every day of the week!
Apple Pie Overnight Oats – This is another great make-ahead breakfast option that can easily be made vegan by using almond or soy milk. You won’t believe how much this tastes like apple pie, even without ANY added sugar!!
The Hummus Lunch Box – These little no-cook Mediterranean-style snack boxes are perfect for a make-ahead lunch or a light afternoon study snack. They’re customizable, too, so make sure you click through to see all of the alternate ingredient ideas!
Easiest Burrito Bowl Meal Prep – I never get tired of burrito bowls, and thankfully they are just made for meal prepping. You can make a few for the week ahead, or stash them in the freezer for longer storage. Either way, it’s just a quick reheat to total burrito bowl bliss.
Tuna and White Bean Salad – Tons of protein and fiber to keep you full and fueled through a long day of classes! Pack it up with some crackers for dipping, or stuff it into a tortilla to make a wrap, and you’re set. Oh, and NO MAYO. ;)
Curried Tofu Salad – Super simple prep, and it holds up in the fridge for days! You can serve it over a bed of greens as a salad, or make it a wrap by stuffing it into a tortilla. So fresh and light, it won’t make you groggy in those afternoon classes. ;)
Flourless Peanut Butter Cookies – Cookies don’t get any easier than this! Just six simple ingredients and you’ve got the richest, most delicious cookies ever. Bonus: they’re gluten-free and dairy-free!
Blueberry Mug Muffin – Mug cakes and mug muffins were critical to my survival in college. When I needed just a little bite of something sweet to get me through, a mug cake is the answer! So fast, so easy, so good.
Honey Vanilla Cottage Cheese Fruit Dip – If you’re trying to keep dessert time light, you’ve got to try this dip! It tastes like cheesecake but is super high in protein and doesn’t have tons of added sugar. It’s the perfect light treat!
Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌
What is Baked Oatmeal?
If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!
Ingredients for Apple Cinnamon Baked Oatmeal
This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:
Fresh apples: Pick a sweet or semi-sweet variety of apple, like Fuji, Gala, or Honeycrisp. And, of course, take advantage of the fresh fall apples for the best price and flavor!
Oats: Make sure to use old-fashioned rolled oats for this recipe, not quick oats or minute oats, to achieve the best texture. Quick oats are too thin and will create a mushier texture.
Milk and eggs: Milk and eggs create a custard that keeps the baked oats soft, tender, and moist. I like to use whole milk, but you can substitute it with non-dairy milk if needed.
Brown sugar and applesauce: Using both broth sugar and applesauce to sweeten the baked oatmeal creates an even bigger apple pie-like flavor without having to use too much added sugar.
Spices: Cinnamon, cloves, and vanilla make these baked oats that classic fall aroma!
Lemon juice: A little lemon juice brightens up the baked apples and really makes their flavor shine.
Cornstarch and baking powder: These two ingredients are added for texture. The cornstarch helps thicken the apple juices as they bake, creating a pie-filling-like texture. The baking powder lightens the oat mixture just a touch so it’s not quite so heavy.
How to Serve Apple Cinnamon Baked Oatmeal
Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!
How to Store The Leftovers
After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.
Preheat the oven to 375ºF. Core and dice the apples.
Place the diced apples in the bottom of a 9×9-inch (or 2 qt.) casserole dish. Add the lemon juice, brown sugar, cornstarch, cinnamon, and cloves. Stir until the apples are coated in sugar and spices.
Cover the dish with foil and bake for 15 minutes.
While the apples are baking, prepare the baked oatmeal mixture. In a large bowl, whisk together the applesauce, brown sugar, eggs, vanilla, salt, baking powder, and cinnamon. Then add the milk and whisk to combine again.
Finally, stir the dry oats into the applesauce mixture and stir until fully combined.
After the apples come out of the oven, give them a good stir, then pour the oat mixture over top. Return the dish to the oven (uncovered) and bake for an additional 30 minutes.
After baking for 30 more minutes the oats should be golden brown on top and you may see some of the apple cinnamon layer bubbling up around the edges. Let the oats cool for about five minutes before serving.
How to Make Apple Cinnamon Baked Oatmeal – Step by Step Photos
Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).
Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.
Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.
While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.
Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.
Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.
After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.
After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.
The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!
I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!
O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeños and I literally can’t stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything I’ve been eating. 😅 These little guys are addictive! So, if you’ve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeños from another recipe, trust me, you NEED to make these pickled jalapeños.
What are Quick Pickles?
There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.
Ingredients for Pickled Jalapeños
Here’s what you’ll need to make quick pickled jalapeńos:
Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.
What Else Can I Add?
If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.
How to Use Pickled Jalapeños
Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:
Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.
Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.
How to Make Pickled Jalapeños – Step by Step Photos
Wash then slice one pound of fresh jalapeños. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!
Add 1.5 cups white vinegar, ½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
When the brine reaches a full boil, add the sliced jalapeños and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeños marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until they’ve soaked for at least 30 minutes!
As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeños. Once they’ve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.
Store the jalapeños in the refrigerator for up to two months and enjoy them on all of your favorite foods! …Or just straight from the jar. 😏
Roasted tomato soup is the perfect transition recipe to usher us from summer into the fall season. This simple soup gives me just enough cozy vibes to get me excited for fall without being too heavy for these last few warm days of summer. Plus, it’s the perfect way to use up those last few juicy tomatoes of summer, whether you score them from your local farmer’s market or your backyard. Don’t let any of those gorgeous ‘maters go to waste!
What’s in Roasted Tomato Soup
I love this Roasted Tomato Soup because it’s incredibly simple, yet totally elegant. It’s the type of recipe that really makes you feel pampered even though it doesn’t take a lot of work. You’ll need these ingredients to make tomato soup:
Fresh tomatoes: The fresher the better when it comes to this homemade tomato soup! If you can score some home-grown or locally-grown tomatoes, that will give you the best flavor.
Onion: The natural sugars in the onion caramelize while roasting, giving this soup a natural sweetness to balance the acidity of the tomatoes, as well as a nice savory base note.
Garlic: Garlic gives the soup depth and I just can’t do tomato without it’s best friend, garlic. ;)
Olive oil: Olive oil helps the vegetables caramelize without drying out and it adds some body to the soup, so it doesn’t feel quite so thin on the palate.
Vegetable broth: Adds both volume and flavor to the soup. You can substitute chicken broth if preferred.
Basil: The seasoning is simple in this soup so that the natural flavors of the tomatoes really shine. Just a little basil does the trick!
Salt and pepper: It’s all about balance! Salt helps flavors pop and pepper adds just a little sparkle of flavor.
The Best Tomatoes for Tomato Soup
Tomatoes are the main ingredient in this easy soup, so picking the best tomatoes is key to making the soup really great. Here are some tips for choosing the best tomato for the job:
Fresh, vine-ripened tomatoes will give the best flavor and color to the soup. If you grow your own tomatoes or have a neighbor with a green thumb, take advantage! Or, try to source from a farmer’s market, when possible.
If tomatoes are not in season and you have to source from the grocery store, smaller varieties, like grape, cherry, plum, or Roma tomatoes will provide the best flavor. Roma tomatoes tend to be the most budget-friendly, but can sometimes be the least fresh, so make sure to check for freshness.
Avoid tomatoes that are large, pale, or grown in a hothouse. While these tomatoes may be great for slicing or dicing, they won’t provide much flavor to the soup.
What Else Can I Add?
The recipe below is elegantly simple, but you can jazz it up if you have some of the following ingredients on hand:
Fresh basil – blend into the soup when puréeing the vegetables, or top each bowl with fresh leaves
Parmesan – either use to top each bowl of soup or simmer a Parmesan rind in the soup
Cream – Swirl in a ½ cup to the pot for a deliciously creamy finish
Red bell pepper – roast with the tomato, onion, and garlic for a sweeter soup
Flavored olive oil – drizzle a little extra over each bowl just before serving for more depth of flavor
Pesto – add a shot of herbs, Parmesan, and flavorful oil all in one spoonful!
Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.
Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and ⅛ tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.
Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.
Transfer the vegetables and all of the juices to a soup pot and purée with an immersion blender. Or, transfer to a blender, add the vegetable broth, and purée.
Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.
After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!
How to Make Roasted Tomato Soup – Step by Step Photos
Preheat the oven to 400ºF. Cut 3 lbs. of fresh, ripe tomatoes into quarters (or, if using a small variety, cut in half). Slice one yellow onion into 1-inch wide wedges and peel four cloves of garlic. Add the tomatoes, onions, and garlic to a large sheet pan. Add ¼ tsp salt, ⅛ tsp pepper, and 2 Tbsp olive oil, then toss to coat.
Roast the tomatoes, onions, and garlic in the preheated 400ºF oven for 40-45 minutes, or until there is some browning on the edges of the tomatoes and onions.
Transfer the vegetables and all their juices to a soup pot and use an immersion blender to purée. Or, transfer them to a blender and the broth to cool them down, then purée.
Add ½ tsp dried basil and 2 cups of vegetable broth to the pot with the puréed vegetables. Place the pot over medium heat and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for about 10 minutes.
After simmering for about 10 minutes, give the soup a taste and add salt to help the flavors pop. The amount of salt needed will depend greatly on the salt content of the broth used, so start with ¼ tsp and add more until the soup tastes vibrant.
Don’t forget to make an epic grilled cheese to go along with your fresh homemade tomato soup!
Garlic bread makes every meal better, especially if it’s this buttery, crispy, extra garlicky homemade garlic bread. I’ve been obsessed with this garlic bread for years now and probably make it more often than I should. Why? Because it really couldn’t be easier to make, it’s SO good, and it’s very freezer-friendly so you can keep some on hand for whenever that garlic bread craving hits. …Which for me is pretty much every night. 😏
What Do You Need to Make Garlic Bread
Homemade garlic bread with real butter and fresh garlic is incredibly simple to make and so much better than what you’ll find in the freezer aisle at the grocery store. Here’s what you’ll need to make my absolute favorite garlic bread:
Bread: The best bread for homemade garlic bread, IMHO, is a large soft loaf of French bread or Italian bread. It soaks up the garlic bread well without getting too tough or crispy as it bakes. While I do generally love baguettes, they tend to get really hard and don’t soak up the butter as readily as a slightly softer loaf.
Butter: Salted butter is the vehicle for all that garlicky flavor and makes the bread extra rich and delicious. You can use unsalted butter if you have it, but you’ll need to add extra salt to the garlic butter mixture to make sure all the flavors pop!
Olive Oil: A little bit of olive oil helps make the olive oil more spreadable AND helps keep the butter from browning quite as fast while it bakes.
Fresh Garlic: What would garlic bread be without fresh garlic?? Fresh garlic helps keep the garlic flavor front and center with a nice punchy finish.
Garlic Powder: A little bit of garlic powder in addition to the fresh garlic adds a really deep garlicky base note, so you’re getting a full one-two garlic punch!
Parsley: Fresh parsley adds a little bit of freshness to cut through the rich butter and strong garlic flavor, plus it adds a pretty splash of green color. You can skip the parsley if you don’t have any on hand.
Salt: There is some salt in the salted butter, but adding just a little more really helps all of the flavors in the garlic bread really pop.
What Else Can I Add?
The basic garlic bread recipe below is divine on its own (IMHO), but you can make it even more epic by adding any of the following ingredients:
Try stirring a couple of tablespoons of grated Parmesan into the garlic butter mixture for a crispy umami finish.
Top with whole milk mozzarella before baking to make it into an easy cheesy garlic bread.
Use roasted garlic instead of in in addition to the fresh garlic for a milder, roasted flavor.
Add more herbs. Try stirring an Italian herb blend or a pinch of red pepper flakes into the garlic butter for even more flavor. Or, if you have an herb garden, add in some chopped basil or oregano.
Stir a tablespoon or two of pesto into the garlic butter mixture for a fun twist.
How to Store and Reheat Garlic Bread
This garlic bread is perfect for freezing. After spreading the delicious garlic butter mixture onto your loaf, freeze the garlic bread in an air-tight container, like a gallon-sized freezer bag. It can then be baked straight from the freezer, with just a couple of extra baking time added.
To store leftover garlic bread that has already been baked, make sure to allow the garlic bread to cool completely to room temperature before packing in an air-tight container to avoid condensation. The garlic bread will stay good at room temperature for about a day, or in the refrigerator for 2-3 days. Garlic bread can be reheated in an air-fryer for a minute or two, microwaved for about 30 seconds, or wrapped tightly in foil and baked at 350ºF for 10-15 minutes, or until heated through.
And don’t forget to make some Homemade Pizza sauce to dip your homemade garlic bread (or cheesy garlic bread) in!
Preheat the oven to 400ºF. In a bowl, stir together the room-temperature butter, olive oil, minced garlic, garlic powder, chopped parsley, and salt until relatively smooth (a few small lumps of butter are okay).
Cut the loaf in half, into two 12" long pieces, then cut each piece open lengthwise. Lay the bread on a baking sheet cut sides facing up. Spread the garlic butter mixture evenly over the open surfaces of the bread.*
Bake the bread for 10-15 minutes, or until the edges are golden brown and crispy. Bake for less time if you prefer a softer garlic bread, and more time if you prefer a crispier garlic bread. Cut the bread into 2-inch sections and serve hot.
*Once the garlic butter is spread over the surface of the bread it can be frozen in gallon-sized freezer bags and baked at a later date. The bread can be baked straight from the freezer, although it may take a minute or two longer to brown.
Begin by preheating the oven to 400ºF. In a bowl, combine 6 Tbsp room temperature butter, 2 Tbsp olive oil, 4 minced cloves of garlic, 1/4 tsp garlic powder, 2 Tbsp chopped fresh parsley, and ⅛ tsp salt.
Mix the garlic butter ingredients together until they’re evenly combined. It’s okay if there are some small butter lumps left in the mixture.
Cut one large French loaf (24 inches) into two 12-inch sections, then cut each section open lengthwise.
Spread the garlic butter mixture evenly over the open surfaces of the bread, making sure to get all the way to the edges.
If you want, you can freeze some of the unbaked garlic bread for later! Bake the frozen garlic bread as usual, no need to thaw, adding just a couple extra minutes to the bake time.
Place the garlic bread on a large baking sheet (using parchment is optional, but makes clean up easier). Bake the garlic bread in the preheated oven for 10-15 minutes, or until it is golden brown and crispy on the edges. Bake less time for softer garlic bread and longer for crispier garlic bread.
Cut the garlic bread into 2-inch wide pieces and serve!
This one goes out to all of my lactose-intolerant friends out there! If you’re not already making your own homemade oat milk, promise me you’ll try this recipe. Because they’re charging waaaaay too much for it at the store, considering how simple it is to make. It literally takes about five minutes and it tastes SO GOOD. Like, I usually feel kind of “meh” about oat milk, but I wanted to guzzle the entire batch because it was so cool, creamy, and refreshing. So promise me you’ll bookmark this page and give it a try this weekend, K?
What’s in Oat milk?
When I tell you how simple this oat milk is, you might have a little heart attack when you realize how much you’ve been paying for it at the store. Oat milk is literally just oats, water, salt, vanilla (optional), and a sweetener (optional). That’s it. Five simple ingredients! Here’s a little more detail about what I used to make my homemade oat milk:
Oats – I tested both old-fashioned rolled oats and quick oats for this recipe and old-fashioned oats were the clear winner. Old-fashioned rolled oats break down just enough when blended to yield a creamy milk that is not too thick or slimy. Quick oats are so powdery to begin with that they completely disintegrated in the water and make a thick, sludge-like oat milk. #nothanks
Water – Make sure to use cold water to make your homemade oat milk so the starches in the oats don’t get too hydrated. That will lead to thick and slimy oat milk.
Salt – Just a pinch will do! Salt helps our tongues differentiate between flavors so you can taste the full dimensions of vanilla, sweet, and creamy.
Vanilla – I think adding a little vanilla really rounds out the flavor of the oat milk so it’s more interesting and enjoyable. You can skip it, but I really feel like the vanilla takes the oat milk from good to GREAT.
Sweetener – A little bit of sweetness goes a long way with oat milk. I used brown sugar because it offered a good balance between being budget-friendly and adding a slight caramel flavor from the molasses, but maple syrup is even more delicious (just more expensive). Other options are white sugar, honey, agave, stevia, monk fruit, or any other sweetener that dissolves easily in water.
What kind of Strainer to Use
Straining is one of the most important steps in the oat milk-making process because it can change the texture of the oat milk quite a bit. I tested a few different methods for straining so I could give you some options. Here’s what I found:
Nut Bags or Cheesecloth: These are great options if you plan to make a lot of oat milk because they’re inexpensive and most can be laundered and re-used (check the package for the cheesecloth because depending on the quality, some are not reusable). The key to using nut bags and cheesecloth is to NOT squeeze the liquid through the cloth. Squeezing allows too many starches through, making the oat milk thick and slimy.
Metal Strainers or Sieves: Metal strainers have quite a large weave and they allow a lot of the oat particulate through, which can result in a thick and powdery-flavored milk. Stacking two strainers on top of each other does help a lot, if this is your only option.
Lint-Free Dishcloth: The weave on a dishcloth is pretty tight, which makes it hard for the oat milk to flow through. I found this method to be pretty messy and I had to squeeze the oats to get the milk to pass through, which can lead to a slimy oat milk.
Metal Coffee Filter: Metal coffee filters were my favorite strainer for oat milk! It created just the right texture for the milk and was easy to clean and reuse. So if you happen to have one of these on hand, or want to make an investment for oat milk-making, this is the best option!
Can you Froth Homemade Oat milk?
I tried frothing this homemade oat milk with a handheld frother, and, unfortunately, it does not create a nice foam. Oats do not contain a lot of fat or protein, which is needed to create a stable foam, so store-bought oat milk usually has to have thickeners or stabilizers added to help it foam.
How to Enjoy Oat Milk
I’m not kidding when I say this oat milk was so good that I wanted to chug it straight from the jar. But keep in mind that homemade oat milk does not contain emulsifiers or stabilizers like store-bought oat milk, so you will need to shake it very well before you pour, every time.
Oat milk is great added to coffee or poured over a bowl of cereal (or maybe even oatmeal – how meta). I haven’t tested baking with this oat milk or using it as a substitute for dairy milk in recipes, so proceed with caution. Remember that oat milk does not contain as much fat or protein as dairy milk, which may cause it to react differently in recipes.
Tips for Making Homemade Oat Milk
Use rolled oats, not quick oats, for a creamy yet light and refreshing oat milk
Use cold water to prevent a slimy texture
Strain the oat milk well to keep the texture light, but DO NOT squeeze it through your strainer
For maximum deliciousness, let the oat milk chill completely in the refrigerator before serving
Shake the oat milk very well each time before enjoying
*You can use any type of sweetener that dissolves easily in cold water.**There is no nutritional information for this recipe because nutritional calculators can not account for the oats that are discarded in the straining process.
How to Make Oat Milk – Step by Step Photos
All you need to make your own oat milk is 4 cups cold water, 1 cup rolled oats (NOT quick oats), 1/4 tsp salt, 1/2 tsp vanilla extract, and sweetener (I used 2 Tbsp brown sugar).
Add 2 Tbsp brown sugar and ½ tsp vanilla to 4 cups cold water and stir until the sugar is dissolved. Add the rolled oats, salt, and water mixture to a blender. I used our big blender for a four-cup batch, but I also tested a half-cup batch in our mini blender and it worked fine.
Blend the oats and water for 30 seconds, no more! It’s a good idea to time this on your watch or phone so you don’t accidentally count too fast or too slow. Over-blending the mixture can make the oat milk too thick or slimy.
Immediately pour the mixture through a strainer into a bowl. I’m showing the oat milk poured into a nut bag supported by a metal strainer over the bowl, but you can also use cheesecloth or metal coffee filters (see blog text above the recipe for details on each method).
Make sure to chill the oat milk completely (like, overnight) for the best flavor. Because this is homemade and doesn’t have added emulsifiers or stabilizers, it will separate like in the photo above. Just give it a good shake shake shake before enjoying it each time and it will be as right as rain!
The oat milk will keep in the refrigerator for about four days, so make a half batch if needed to make sure none goes to waste!
Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!
What’s in Coconut Curry Chickpeas
You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:
Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.
What Kind of Curry Powder to Use
Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.
You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.
How to Serve Coconut Curry Chickpeas
This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.
Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!
How to Make Coconut Curry Chickpeas – Step by Step Photos
Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.
Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.
Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).
Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.
Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.
Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).
We’ve all had cold pizza for breakfast at some point in our lives (…right?), but intentionally making pizza for breakfast is a whole other ballgame. Breakfast foods taste surprisingly good in pizza form (especially eggs!) and there are so many other fun ingredients you can add to the mix. So if you’re pizza-obsessed like me, or just want to change up your weekend breakfast or brunch routine, you’ve got to make a breakfast pizza. It’s also perfect for brinner (breakfast for dinner)!
What’s on a Breakfast Pizza
There are no real rules when it comes to pizza. But in order to confidently call this a breakfast pizza, it’s got to have some classic breakfast ingredients, like bacon and eggs. The rest is totally open to interpretation! Use any crust you’d like (classic pizza crust, thin crust, a tortilla, crescent rolls, etc.), use red pizza sauce, white sauce, or go sauceless, use any type of cheese you like, and go wild with the leftovers in your fridge for even more toppings!
What Else Can I add?
I’ve kept the breakfast pizza below pretty simple, but pizzas are always a great opportunity to use up your leftovers. Here are some alternative or additional topping ideas for your breakfast pizza:
Basically, anything that you can put in an omelet, you’d can put on a breakfast pizza!
I love a good liquid gold runny egg yolk, but if that’s not your thing, scrambled eggs work great on breakfast pizzas, too. Just make sure to only cook the eggs about halfway, until they’re still quite glossy because they will finish cooking while on top of the pizza in the oven. If you fully cook the eggs before adding them to the pizza, they’ll end up dry and rubbery after the pizza cooks.
Make it More Budget-Friendly
If you’re working on a super tight budget, here are a few ways you can make sure to keep the cost of your breakfast pizza LOW:
Make your own dough: the ingredients for pizza dough are as simple as they come, so making it from scratch is always going to be the cheapest option. We’ve got several pizza dough recipes on our website, including classic pizza dough, thin crust, and no-yeast pizza dough. You can even par-bake a tortilla for an ultra-thin and crispy crust!
Use less cheese and more eggs: Cheese is the most expensive ingredient on our breakfast pizza, but if you double the amount of eggs to cover more surface of the pizza you can cut back on the cheese by half and still have a delicious pizza!
Cut back on the meat: The bacon was the second most expensive ingredient in our breakfast pizza, but you could easily cut the amount of meat in half and supplement with some extra veggies! Using a lower-cost meat, like deli ham or sausage is another great option.
First, cook 8 oz. bacon in a skillet over medium heat until brown and crispy. Drain the bacon on a paper towel-lined plate. (You can use breakfast sausage in place of bacon, if preferred).
Preheat the oven to 450ºF. Stretch a large pizza dough out over a pizza pan, then spread about ½ cup of pizza sauce over the surface of the dough (use more or less sauce to your liking).
Sprinkle about 2 cups of shredded cheese over the surface of the pizza (we used a mix of cheddar and mozzarella because we’re using up leftovers!). I like to save a handful of the cheese to add on top of the eggs. Crack four eggs onto the pizza, spaced out evenly over the surface.
Crumble the bacon over the surface of the pizza, then sprinkle any remaining cheese on top.
Make sure the oven is fully preheated to 450ºF, then bake the pizza for 12-15 minutes, or just until the egg whites are set, the yolks are still soft, and the dough is golden brown around the edges.
Top the pizza with sliced green onions, cut into eight pieces, then enjoy!