This kefir smoothie is tangy, creamy and lightly sweet: the perfect way to use this fermented dairy beverage! Looking for…
This kefir smoothie is tangy, creamy and lightly sweet: the perfect way to use this fermented dairy beverage!
Looking for ways to use kefir? Try a kefir smoothie! This tangy drink is a great way to get all the benefits in kefir while enjoying a fruity beverage. We’ve become fans of this fermented milk and love to add it to drinks (our son especially asks for it).
Blend it up with strawberries, banana and pineapple, and it makes a sweetly sippable puree. Or, substitute any frozen fruit you like, like blueberries, peaches, or mangos. Here are some tips on how to use kefir in a smoothie.
Benefits of kefir
Kefir is a drink made from fermented milk. It’s similar to Greek yogurt with its tangy flavor, but it has a thinner, drinkable consistency. Why drink it? Here are a few of the potential benefits of kefir (source):
It has 30 species of probiotics,bacteria that improve gut health and may aid in digestion.
It is high in protein. 1 cup of kefir has 7 grams of protein, or 14% of the daily value.
It may have heart health and cholesterol lowering benefits. Read more about the benefits in this Web MD article.
Ingredients in a kefir smoothie
Kefir is great to add to a smoothie since you get all the benefits of this probiotic-rich drink combined with the light sweetness of fruit. When using kefir, you won’t need to add other liquid like milk or juice (which is different from yogurt smoothies which need liquid for blending). Here’s what you’ll need for a kefir smoothie:
Banana: All you need is a room temperature banana: no need to freeze in advance.
Frozen strawberriesand pineapple: You can also substitute any type of frozen fruit you like: blueberries, raspberries, mango, and peaches. You can also throw in a handful of spinach if you like the extra greens.
Kefir: A hefty amount of kefir means no need for extra liquid.
Honey or maple syrup: Sweeten this drink to your taste with natural sweetener. We find it needs a little to balance out the flavor.
Ice cubes: Ice cubes round out the frothy texture.
Flavor variations
This kefir smoothie is delicious with the strawberry pineapple flavor, but there are so many more fruity flavors to try! Here are a few more ideas for blending up fruity variations:
Strawberry mango, strawberry blueberry, or strawberry peach
Mixed berry
Raspberry pineapple, raspberry mango or raspberry peach
Blueberry mango, blueberry pineapple, or blueberry peach
Mango pineapple, mango coconut
Storing leftovers
You can blend up this kefir smoothie in advance and store it in the refrigerator. Some smoothie recipes last for a few days, but this kefir smoothie is best eaten immediately or within 1 day for best flavor. If it starts to separate while refrigerated, give it a shake before drinking.
Dietary notes
This kefir smoothie recipe is vegetarian and gluten-free.
1 tablespoon honey or maple syrup, plus more to taste
6 ice cubes
Instructions
Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary and adding a tablespoon or so of water if necessary.
Taste and adjust the sweetness as desired. Serve immediately or store in a covered jar in the refrigerator for 1 day, shaking if the smoothie separates.
Notes
*Or substitute 2 cups total of the frozen fruit of your choice.
More smoothie recipes
And that’s it! We hope you love this kefir smoothie as much as we do. Here are a few more tasty smoothie recipes you might enjoy:
Honey cookies are easy and quick to make. You can make the dough in only 15 minutes; the rest is baking time. Most importantly, children are incredibly engaged in their production.To make them, you only need four products, which you probably have at home or can easily buy at your local grocery store. Honey Cookies …
Honey cookies are easy and quick to make. You can make the dough in only 15 minutes; the rest is baking time. Most importantly, children are incredibly engaged in their production. To make them, you only need four products, which you probably have at home or can easily buy at your local grocery store.
Honey Cookies are a delicious and easy recipe, and you must make several portions to last longer.
I usually make two portions to put some in our cookie jar. My grandmother always had such a jar, and I want to cultivate this tradition for my children. However, I always try to find something healthier in this jar of sweets. These delicious cookies are the healthiest versions I know.
How to choose the best ingredients for Honey Cookies Recipe
With just 4 simple ingredients, these healthy honey cookies are a breeze. You’ll be amazed at how such a straightforward recipe can yield such delicious results. They are simple and quick because you don’t need room temperature butter. You simply take 4 ingredients, and in just 10 minutes, you can enjoy the taste of your first perfect honey cookie.
Flour: All-purpose flour is a good choice for these cookies. For a healthier version, replace half the portion with wholemeal flour.
Honey: Choose good quality honey, preferably from a reliable source. The best honey is manuka honey, which has the most nutritional value but is quite expensive, but also will be good clover honey. The best kinds of honey will be from local apiaries. I am a mother of an allergy sufferer, and I make sure that there are as few of these new allergens in his environment as possible, so I buy local honey to avoid this.
Butter: Choose good quality unsalted butter.
Baking powder: You can buy this product at every local store here. Everyone will be good.
Tips and Tricks
Spices such as cinnamon, ground cloves, cardamom, or a pinch of nutmeg or orange zest can enhance the flavor of honey cookies.
You can pour melted chocolate; I suggest dark chocolate to emphasize the honey in the cookies.
You can also sandwich two cookies with your favorite filling.
Boost the nutritional value of your cookies by adding half and half wholemeal flour. If you have wholemeal flour, grind it in a coffee grinder to make it more uniform. This procedure will not change its nutritional value, and for the delicate taste buds of children, it will make the change in flour not noticeable.
Another option for quickly flattening cookies is to place a ball of dough prepared on a baking sheet on baking paper and roll it out with a rolling pin.
You can add honey, a pinch of sea salt, or kosher salt, but it is unnecessary.
Honey Cookies Recipe Step-by-Step Guide
To make these perfect honey cookies, you will only need a bowl, a small pot to melt the butter and honey, and a spatula to mix it all. You do not need an electric mixer!
The portion makes approximately 18 cookies, depending on how big you make them.
Step 1: Melt wet ingredients like butter and honey in a small saucepan over low heat until combined.
Step 2: Measure and sift dry ingredients like flour and baking powder in the large bowl.
Once the butter and honey are lukewarm, pour everything into the bowl with flour and mix thoroughly with a spatula to combine the ingredients.
The dough consistency will be moist and unsuitable for rolling and cutting into shapes (you don’t add too much flour- the cookies will crumble after baking). The next step will be the hardest part of this cookie. We need to flatten the cookies even though the dough will be sticky. But don’t fret—kids love this part. It’s a perfect opportunity for children to have a blast shaping them with a fork or any other tool they fancy. This is our favorite part of the process!
Once the dough is ready, use an ice cream or cookie scoop to form small balls. Remember, the size is entirely up to you, depending on how big you want your cookies to be. Mine come out 2 inches (5 cm) in diameter, but feel free to experiment!
You will need 2 baking trays to bake the best way.
Line the baking tray with parchment paper or a silicone cookie sheet.
In the next step, form balls with your hands and place them on the tray (I mix 6 pieces).
Next, our balls must be flattened a bit to give them the shape of cookies.
I flatten them with the tip of a fork, making a cross.
When the first tray of cookies is ready, put it in the oven and start making the second batch on the second tray. This will ensure that the cookies are baked quickly and efficiently.
Bake for about 8-10 minutes in a well-heated oven until golden brown. Don’t worry—they’ll be perfect!
Once the cookies are baked, place them on a wire rack to cool. I know from experience that they disappear quickly, even if they are not completely cooled. However, if you want to transfer them to a cookie container, they must be completely cooled; otherwise, they will steam up and not be crispy.
Enjoy!
Sides To Serve Honey Cookies
My kids and husband love the standard version, dipped in milk, and gorge themselves on it; it is the best way to make delicious honey cookies. They claim that no shortbread cookies are as tasty as these honey cookies. I love eating them with a cup of coffee.
For Christmas time, I like to make honey cookies with cinnamon and mix them in my cookie jar with gingerbread cookies. As I put them on my Christmas cookie platter, the house smells amazing of spices like cinnamon, cloves, and nutmeg. This is my favorite family time.
How to store Honey Cookies
It’s best to store them in an airtight container so they don’t get wet.
I wouldn’t freeze the cookies themselves, but you can freeze cookie dough. If you decide to freeze cookie dough, I recommend making a cylinder the size of the cookie you want to have. Wrap it in plastic wrap. This method allows you to make cookies without thawing the dough; you take it out of the freezer, and after 5 minutes, you can cut it into cookies. The thickness of the cookies should be about 1/3-1/2 inch (about 1 cm)
If you enjoyed this recipe, check out my other cookie recipes!
Banana and Chocolate Chip Cookies are a healthier version of the standard chewy cookie. They’re perfect as a sweet treat for kids’ lunch boxes at school.
Almond Cookies taste like marzipan because I partially replaced the wheat flour with almond flour, which also means they contain fewer carbohydrates.
Honey cookies are very soft and aromatic, perfect for a healthy, tasty snack for school or work with delicious honey flavor. No sugar contain!
Course Dessert, Snack
Cuisine American, British, European
Keyword honey cookies, honey cookies recipe
Most Popular Quick & Easy
by Meal Type Desserts
by Special Diet Sugar Free
by Season Fall, Spring, Summer, Winter
by Ingredients 5 Ingredients
by Method Sheet Pan
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 18pieces
Calories 68kcal
Ingredients
9ozflour
6ozbutter
3tbsphoney
1tspbaking powder
Instructions
Melt wet ingredients like butter and honey in a small saucepan over low heat until combined.
Measure and sift dry ingredients like flour and baking powder in the large bowl.
Once the butter and honey are lukewarm, pour everything into the bowl with flour and mix thoroughly with a spatula to combine the ingredients.
The dough consistency will be moist and unsuitable for rolling and cutting into shapes (you don't add too much flour- the cookies will crumble after baking). The next step will be the hardest part of this cookie. We need to flatten the cookies even though the dough will be sticky. But don't fret—kids love this part. It's a perfect opportunity for children to have a blast shaping them with a fork or any other tool they fancy. This is our favorite part of the process!
Once the dough is ready, use an ice cream or cookie scoop to form small balls. Remember, the size is entirely up to you, depending on how big you want your cookies to be. Mine come out 2 inches (5 cm) in diameter, but feel free to experiment!
You will need 2 baking trays to bake the best way.
Line the baking tray with parchment paper or a silicone cookie sheet.
In the next step, form balls with your hands and place them on the tray (I mix 6 pieces).
Next, our balls must be flattened a bit to give them the shape of cookies.I flatten them with the tip of a fork, making a cross.
When the first tray of cookies is ready, put it in the oven and start making the second batch on the second tray. This will ensure that the cookies are baked quickly and efficiently.
Bake for about 8-10 minutes in a well-heated oven until golden brown. Don't worry—they'll be perfect!
Once the cookies are baked, place them on a wire rack to cool. I know from experience that they disappear quickly, even if they are not completely cooled. However, if you want to transfer them to a cookie container, they must be completely cooled; otherwise, they will steam up and not be crispy.Enjoy!
This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of…
This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of 5 star reviews from readers. We’ve made it more times than we can count, and everyone always loves it.
Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our vegetarian meatloaf recipe!
This meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf—and it tastes amazing. As in, better than the meat version! It’s perfect for dinner parties, as a Thanksgiving main dish, or for Christmas dinner. My mom always requests this for family dinners, and she’s a huge meat lover—so that’s saying something.
The secrets to a meaty flavor and texture
This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:
Mushrooms: Once the meatloaf is cooked, you won’t know there are any mushrooms. But they are essential to the savory flavor and a chewy texture.
Toasted nuts. Another secret is a mixture of cashews and walnuts that are toasted in the oven until golden and fragrant. Combined with the sautéed mushrooms, toasted nuts add a subtle meaty flavor to the dish and give this nut loaf some texture.
Swiss cheese & cottage cheese: Swiss cheese brings a subtle meatiness and cottage cheese brings in the perfect texture complement.
Featured reader comments
It’s not just us! Here are a few real reader comments who gave this recipe a 5 star rating:
“I had to tell you how fantastic this vegetarian meatloaf was! So flavorful and easy to make! Even my son, who loves his meat, loved it!” -Karin
“This Vegetarian Meatloaf is Freaking AWESOME!! Worth the time to chop everything up. Definitely will make it again.” -Nora
Recipe overview
This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):
Cook the rice: Cook the brown rice. Doing this in advance cuts down on prep time.
Toast the nuts: Toast walnuts and cashews in the oven until golden brown.
Sauté the onion and mushrooms: Sauté the veggies with herbs and spices.
Mix: Combine the rice, nuts, and mushroom mixture with parsley, cottage cheese, Swiss cheese, eggs, salt, and pepper.
Bake: Butter a loaf pan, line the bottom with parchment paper and butter again. Pour in the mixture and bake about 1 hour at 375°F or until golden brown. Allow to cool about 20 minutes before slicing.
Storing leftovers
This vegetarian meatloaf stores very well as leftovers! Here’s what to do:
Refrigerate. Leftovers can be stored for a 2 to 3 days in the refrigerator.
Freeze. This vegetarian meatloaf freezes perfectly! Slice it into pieces and place it in a sealable container in the freezer. Reheat the meatloaf in a 375°F oven.
Sides to pair with meatloaf
If you’re entertaining and looking for dinner party recipes, this vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents!
This vegetarian meatloaf recipe is vegetarian and gluten free.
Frequently asked questions
Can I make this ahead of time?
Yes! You can either prepare it a day ahead and refrigerate before baking, or bake and freeze in slices. To reheat frozen slices, warm in a 375°F oven until heated through.
Can I substitute different cheeses?
Yes, many commenters have successfully used cheddar, mozzarella, or Gruyere instead of Swiss cheese. The cottage cheese is important for texture but can be replaced with Greek yogurt.
What if I’m allergic to nuts?
Unfortunately, the nuts are essential to this recipe’s texture and structure. There’s currently no tested nut-free version.
How finely should I chop the nuts?
Aim for a coarse chop, similar to the texture of panko breadcrumbs. Don’t grind them into a powder—some texture is good.
What mushrooms work best?
While the recipe calls for a mix of cremini and shiitake, many commenters have successfully used just cremini or button mushrooms. The mushrooms are essential to the recipe’s texture and flavor and can’t be omitted.
Place 1 ½ cup walnuts and ½ cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
In a small bowl, lightly beat together 4 eggs.
In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 ½ cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375°F oven.
Orzo rice is a combination of rice-shaped pasta with rice. A perfect addition as a simple side dish or as an addition to main courses such as chicken ala king or chicken fricassee. Because I love French cuisine and butter has a big impact on dishes, orzo rice has a buttery taste but is also loose like traditional pilaf. The dish …
Orzo rice is a combination of rice-shaped pasta with rice. A perfect addition as a simple side dish or as an addition to main courses such as chicken ala king or chicken fricassee. Because I love French cuisine and butter has a big impact on dishes, orzo rice has a buttery taste but is also loose like traditional pilaf. The dish is made a bit in the pilaf style but also has Italian risotto wool. It is not bland because white wine adds flavor and character to the dish. It’s so yummy that it quickly disappears from the table, and the children fight over it. It is one of my favorite recipes at home.
You can also make this perfect side dish in a whole grain version by adding brown rice and whole wheat orzo. This version of this dish will be even healthier.
What is Orzo?
Orzo is a small pasta made from durum wheat semolina. It looks like rice but is not rice. You can add it to pasta salads and soups as an addition to dishes or simply make this Mediterranean pilaf risotto from my recipe.
How to choose the best ingredients for Orzo Rice
Orzo: You can buy orzo at your local grocery store called orzo pasta or orzo. This is rice-shaped pasta, but when cooked, it is a bit larger and thicker than rice.
White rice: Any rice with a long grain will be good. Of course, Basmatti rice is best for this dish because the aroma is a mixture of butter and wine, two ingredients that dominate this dish. Another option is jasmine rice, which cooks similarly to basmati rice. You can also try brown rice, but it takes longer to cook, so keep that in mind.
Chicken Broth: You can also use chicken stock, although traditional chicken broth has a much fuller aroma and taste. If you don’t eat meat, you can use vegetable stock or broth. It’s best to make it at home; you can use my recipe forperfect vegetable broth.
Butter is essential in this recipe and gives the orzo rice dish a delicious flavor. I recommend unsalted butter because we add salted chicken broth to the recipe unless you use chicken stock, which is usually unsalted. If you want a vegetarian version, olive oil will be a good choice.
White wine, any good dry white wine, will be good. I like pinot grigio but it can be chardonnay sauvignon blanc.
White onion will be perfect; I don’t recommend red onion because it will disturb the color of the dish.
Turmeric/ Shafran is one option to give orzo rice a more yellow color. Neither saffron nor turmeric disturbs the taste, not in such small amounts.
Fresh Parsley adds freshness and a delicate piquancy to the dish. I like parsley for its flavor and nutritional value, so I often add it to my dishes.
Tips and Tricks for Orzo Rice
These are just my suggestions for adding something to this quick dish. You may have other ideas. I’m waiting for your comments on how you improved this dish.
You can add parmesan cheese to orzo rice and more butter, about 3 tablespoons, to make it more like a risotto than a pilaf.
You can add lemon zest with lemon juice at the end of cooking to give it more flavor and aroma. This type of orzo rice will be perfect for fish dishes.
You can add fresh herbs to orzo rice. For example, tarragon would be perfect for the lemon version, and thyme and tarragon would be ideal for chicken.
You can add feta cheese and green onions for a better taste. Whatever your imagination tells you.
Orzo Rice Recipe Step-by-Step Guide
This is a basic orzo rice recipe, but adding different herbs and spices gives this dish a different dimension. Read more at Tips and Tricks.
I will guide you through this quick recipe so you can enjoy this delicious dish.
Step 1: Measure and prepare all the ingredients, and chop the onion into small cubes.
Step 2: Melt one tablespoon of butter in a deep pot or pan—in my case, a pan like a wok.
Step 3: Melt the tablespoon of butter and caramelize the chopped onion until it is soft and turns golden brown. This will take about 3-5 minutes.
Step 4: Once the onion is ready, add another tablespoon of butter and orzo. Toast the orzo until it turns medium brown. This will give the dish a slightly nutty flavor, and the pasta will be al dente.
Step 5: When the orzo is ready, add the rice and pour in the wine so that the rice and orzo taste slightly sour.
Step 6: Add the chicken broth and cook until the orzo and rice absorb all the spit. Simmer on low heat, covered, for about 15 minutes.
Step 7: Add salt and fresh parsley to taste.
Step 8: Then remove from heat and let the orzo rice rest for 10-15 minutes so that the rice and orzo absorb all remaining liquid. This will give the dish a loose consistency, prevent it from sticky rice, and give it a perfect texture.
You can eat it alone or serve it with any type of stew.
Enjoy!
Sides To Serve Orzo Rice
I love the dish because it is excellent as a snack, but it also impacts chicken stews like Chicken Fricassee, where the creamy sauce with vegetables is submerged in rice and orzo. It worked perfectly with this famous stew Chicken ala King. It is simply one of the ingredients of my family dinners. .
How to store Orzo Rice
Store in the refrigerator for up to 3 days so the dish does not dry.
To reheat orzo rice, you can use an air fryer, an instant pot, or a regular pot, but then add a little water to the bottom so the dish doesn’t burn. I definitely advise against the oven because this dish can dry out.
This is a basic orzo rice recipe, but adding different herbs and spices gives this dish a different dimension. Read more at Tips and Tricks.I will guide you through this quick recipe so you can enjoy this delicious dish.
Most Popular Favorites, Pasta, Quick & Easy, Vegan
by Meal Type Appetizers, Lunch, Pasta, Side Dishes
by Special Diet Healthy, Sugar Free, Vegan, Vegetarian
by Season Fall, Spring, Summer, Winter
by Ingredients 5 Ingredients, Rice
By Holidays Christmas, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Calories 243kcal
Ingredients
1/2cuporzo
1/2cupricebasmati rice is the best
2tbspunsaltet butter
1cupchicken broth
1/2cupwhite wineor water
1small onion
Salt for taste
Turmeric can be added to the yellow color for an exclusive dish; saffron will be the bes.
Instructions
Measure and prepare all the ingredients, and chop the onion into small cubes.
Melt one tablespoon of butter in a deep pot or pan—in my case, a pan like a wok.
Melt the tablespoon of butter and caramelize the chopped onion until it is soft and turns golden brown. This will take about 3-5 minutes.
Once the onion is ready, add another tablespoon of butter and orzo. Toast the orzo until it turns medium brown. This will give the dish a slightly nutty flavor, and the pasta will be al dente.
When the orzo is ready, add the rice and pour in the wine so that the rice and orzo taste slightly sour.
Add the chicken broth and cook until the orzo and rice absorb all the spit. Simmer on low heat, covered, for about 15 minutes.
Add salt and fresh parsley to taste.
Then remove from heat and let the orzo rice rest for 10-15 minutes so that the rice and orzo absorb all remaining liquid. This will give the dish a loose consistency, prevent it from sticky rice, and give it a perfect texture. You can eat it alone or serve it with any type of stew.Enjoy!
Traditional Orzo is made from semolina wheat, so it contains gluten, but the popularity of this paste is growing so much that you can now find gluten-free versions on the market in some grocery stores.
Can I freeze Orzo Rice?
Yes, you can freeze orzo rice once it has cooled completely and is stored in a freezer-safe container for up to 2 months.
Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you…
Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Tomato Eggplant Soup: A Taste of the Mediterranean
Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.
After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!
Why This Recipe Works
Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.
Ingredients in This Roasted Eggplant Soup
Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:
Eggplant – see the Tip below for my recommendations on what type of eggplant to use
Yellow onion
Garlic cloves
Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained
Fresh thyme
Fresh chives
Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
Extra virgin olive oil
Red wine vinegar
Kosher salt
Fresh ground pepper
Quick Tip: Best Eggplant for This Soup
The most widely available (and least expensive) type of eggplant in the U.S. is the Globe, or American, variety and they work perfectly in this recipe. With an oval (teardrop) shape and a deep purple color, they range from around 6 to 10 inches long. Check out my recommendations on what to look for when picking out an eggplant.
How to Make Tomato Eggplant Soup
Here’s all you have to do to make this easy recipe:
Preheat the oven to 450 degrees.
Prep eggplant. Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
Roast eggplant. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
Cook onion, garlic and tomatoes. While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Add eggplant, herbs, and broth; simmer. Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar; purée. Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat and serve. Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Variations and Substitutions
While this roasted eggplant soup is delicious as is, it is very flexible and you can modify it to suit your dietary needs or tastes. Here are a few ideas:
Give the soup some spice: add 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes.
Add crunchy texture: garnish the soup with plain or garlicky croutons.
Use roasted tomatoes: in a separate pan, roast the tomatoes at the same time you roast the eggplant. (Don’t do it in the same pan; the moisture from the tomatoes will cause the eggplant to steam instead of roast.)
Add or substitute fresh basil for one of the other herbs.
Serving Suggestions for Roasted Eggplant Soup
This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:
Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.
FAQs for Eggplant Soup
Do you peel eggplant for soup?
Peeling eggplant isn’t required, but I do recommend it for the best texture – especially for larger (more than 8 inches in length) eggplants as their skin can be tough.
Can you freeze eggplant soup?
Yes, you can freeze this soup. See directions above.
How many calories are in eggplant soup?
There are 117 calories in this Roasted Eggplant Soup with Tomato.
A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 to 8 servings
Diet:Vegan
Ingredients
1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, divided use
1 cup chopped yellow onion
1 teaspoon chopped garlic
2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
1 tablespoon fresh thyme
2 tablespoons chopped fresh chives, divided use
3 to 4 cups vegetable broth, divided use
1 tablespoon red wine vinegar
Instructions
Preheat the oven to 450 degrees.
Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar.
Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Notes
Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.
Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained
Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and…
Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and we’ve made this recipe more times than we can count.
Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until caramelized and the outside layers flake off into darkened crunchy chips.
Then, they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone at the table will be asking how you did it! This is one of our top Brussels sprouts recipes we pull out when we find them at the store or market.
How to cook Brussels sprouts
Sure, you can fry Brussels sprouts: it’s delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy.There are a few tricks to getting that perfect charred caramelization. Here’s what to know:
Roast at high heat, in a single layer cut side down. Our favorite temperature for roasting vegetables is 450°F. Place all those sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
Use parchment paper to line your baking sheet: not a silicone mat/ Parchment paper makes them the crispiest; silicone mats make them soggy.
Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
Don’t stir. That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Add a maple glaze
These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.
For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.
More flavor variations
Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:
Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
Hoisin: Brussels pair well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
How to make a larger serving
Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.
How to roast more than 1 ½ pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 ½ pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.
More ways to cook Brussels sprouts
This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:
1 teaspoon soy sauce (or tamari or coconut aminos)
Instructions
Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
Roast for 25 minutes until very browned and tender (don’t stir!).
While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 ½ tablespoons glaze).
When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.
Notes
*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.
This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty…
This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.
When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree.
Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.
Ingredients in this butternut squash soup recipe
Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin! Instead of rich and heavy butters and creams of the past, butternut squash soup of today can feature beautiful flavors that are fully made of plants. Here’s what we included in this vegan butternut squash soup recipe:
Yellow onion, garlic, fresh gingerand carrot: These vegetables add subtle supporting notes to this recipe. Fresh ginger is key to the nuanced fall flavor profile!
Butternut squash: Squash is a good source of fiber, with 7 grams per 1 cup diced, or about 28% of your daily need (source) in one serving of this soup. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
Olive oil: Olive oil is our cooking oil of choice.
Vegetable broth: Use your favorite brand of vegetable broth.
Dried sage: Sage adds just the right fall flavor profile.
Chickpeas: This trick adds protein to the vegan soup, making it more filling than most!
Coconut milk: We’ve made lots of butternut soup recipes, and we think coconut milk is the best ingredient pairing to make the soup creamy and complement the flavor profile of the squash.
How to cut butternut squash
The longest lead time item in this soup is cutting the butternut squash! This squash is notoriously difficult to peel and chop. We recommend using a fresh squash in this recipe for best results, though you can use frozen in a pinch. Here are some tips for best way to cut it:
Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.
Tip: make sure the squash is bright orange
When you cut into your butternut squash, make sure it’s bright orange in color. This means that it’s perfectly ripe and will result in the best sweet flavor and creamy texture.
If you cut into it and it’s pale yellow in color: alert! This means the squash is not ripe. We had this happen to us on one of the test runs of this soup. If this happens: abort! We hate to say it, but the squash will not taste as deliciously sweet as it should.
How to make butternut squash soup: overview
This butternut squash soup recipe is easy to make, once you’ve gotten past the cutting part! Here are the basic steps to a butternut squash soup:
Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below!
Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant.
Add the remaining ingredients and simmer. Simmer until the veggies are tender.
Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.
Chickpeas make it more filling
A unique ingredient in this butternut squash soup helps it stay filling by giving it a boost of protein and fiber: chickpeas! Don’t worry if you’re not a chickpea fan. You’ll puree them right into the body of the soup, so the flavor is barely perceptible and the texture is non-existent. You can omit the chickpeas if you like, but we love adding a boost of nutrients and keeping the soup as filling as possible.
What to serve with butternut squash soup
Once you’ve simmered and blended, let’s get to eating this tasty soup! There are lots of ways to serve a butternut squash soup recipe, but remember: you’ve got to add something to make it filling! Here are some options we love:
Crusty bread. Grab and artisan loaf or try homemade.
In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
Add the carrots, squash, vegetable broth, dried sage, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving.
Notes
*To speed up prep, substitute frozen butternut squash.
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegan
More butternut squash recipes
There are so many ways to use this tasty squash! Here are a few more butternut squash recipes for fall:
Blue Cheese Dressing Recipe is a step-by-step guide on preparing such a dip at home and enjoying a better taste than the store! The spicy flavor will enrich the taste of meat, chips, fries, or crunchy snacks. A perfectly creamy Blue Cheese Dressing complements any salad and is perfect for snacks such as Onion Rings …
Blue Cheese Dressing Recipe is a step-by-step guide on preparing such a dip at home and enjoying a better taste than the store! The spicy flavor will enrich the taste of meat, chips, fries, or crunchy snacks.
A perfectly creamy Blue Cheese Dressing complements any salad and is perfect for snacks such as Onion Rings or Hash Browns.
How to choose the best ingredients for a Blue Cheese Dressing Recipe
Mayonnaise: mayonnaise has an irreplaceable taste thanks to spices and is the basis of this creamy dressing.
Sour Cream provides acidity and dilutes the intense taste of mayonnaise, allowing blue cheese to be more emphasized in the dressing.
Greek Yogurt: gives lightness because it is not as fat as sour cream or mayonnaise. This is a healthier version than using light substitutes full of fillers that are not necessarily healthy.
Blue Cheese: I am a fan of English Stilton Blue Cheese because it has a more pronounced taste and is delicious blue cheese for this dressing. However, you can use Bayley Hazen Blue or Bleu d’Auvergne, which are available. Their consistency and taste are similar to Stilton Blue Cheese. Either way, the blue cheese is the best part of this sauce. You may have another favorite blue cheese. Share this information. I would be happy to try it!
Fresh Garlic: it goes perfectly with blue cheese and spices the sauce. It is ideal if the sauce is eaten the next day so that the garlic can blend into the flavor of the dressing. I do not recommend garlic powder because it does not give the same aroma and taste.
Fresh Parsley: I add fresh parsley at the end, just before serving the dressing. This gives me the option that parsley only fits in some places and will lose its flavor and aroma the longer it is stored in the sauce in the fridge.
Fresh Ground Black Pepper is a very simple way to add more tangy flavor, and pepper gives a characteristic aftertaste. I like such simple solutions very much.
Worcestershire sauce: give blue cheese dressing more of a tangy flavor.
White Vinegar: You can add it if you like the flavor of vinegar in sauces. I try to use this flavor. Eventually, a better substitute would be apple cider vinegar or lemon juice.
Step-by-Step Blue Cheese Dressing Recipe
This is a simple recipe with simple ingredients. For the best blue cheese dressing, we only need five ingredients. The rest, like Worcestershire sauce, white wine vinegar, or lemon juice, give extra flavor if you want a more spicy sauce. However, my family believes these ingredients are not essential and have the best flavor.
So, it’s time to make your own blue cheese dressing! Let’s do it!
Step 1: Combine mayonnaise, sour cream, and yogurt in a large bowl. I used this mixture because cheese and mayonnaise are fatty, and yogurt (especially Greek) perfectly enriches the flavor but does not increase the fat content.
Step 2: add a garlic clove to enhance and emphasize the flavor of the cheese
Step 3: Then, transfer blue cheese crumbles to the mayonnaise and yogurt mixture.
Step 4: Add a pinch of fresh black pepper. Mix everything well.
Step 5: It tastes best when the flavors mix. I recommend making it 1-2 days before use to enjoy the full flavor.
Step 6: To enrich the flavor further, add chopped parsley or one teaspoon of Worcestershire sauce. However, this is optional because the combination of garlic, sour cream, and cheese is ideal.
Tips and Tricks
You can make this creamy salad dressing even more special and adapt it to your diet or preferences using a few tricks.
You can replace sour cream with Greek yogurt for fewer calories. It still will be good quality.
If you don’t have yogurt, use Greek yogurt. Use my trick to get the desired consistency from regular yogurt in 6 hours. (drain on a sieve lined with a kitchen towel) For more information, read Labneh Recipe
Sides To Serve Blue Cheese Dressing Recipe
Blue cheese dressing is perfect for chicken salads, grilled or baked chicken, chicken wings, from buffalo wings to hot wings, and vegetable boards as a starter. I like to have it on hand, and when we crave a snack like Frozen Hash Browns in the Air Fryeror Air Fryer Frozen Onion Rings at home, it is perfect as a dip.
How to store Homemade Blue Cheese Dressing
You can store the leftover dressing in its basic version in an airtight container for 1-2 weeks. This easy homemade dressing only starts to work after a few days in the fridge, so this storage process is essential. The acquired taste becomes even fuller and more pronounced through storage in the refrigerator.
This is a simple recipe with simple ingredients. For the best blue cheese dressing, we only need five ingredients.
Course Appetizer, Main Course, Salad
Cuisine American, European
Keyword blue cheese dressing
Most Popular BBQ, Chicken, Quick & Easy
by Meal Type Appetizers, Dinner, Lunch, Salads
by Special Diet Gluten Free, Low Carb
by Season Fall, Spring, Summer, Winter
by Ingredients 5 Ingredients
Prep Time 15 minutesminutes
Servings 6people
Calories
Ingredients
1/2cupmayonnaise
1/4cupsour cream
1/4cupgreek yogurt
1clovefresh garlic
1 1/2ozblue cheese
pinch of pepper
1tsbWorcestershire sauce
1tbspFresh Parsley
Instructions
Put mayonnaise, sour cream, and yogurt in a large bowl. I used this mixture because cheese and mayonnaise are fatty, so yogurt (especially Greek) will perfectly enrich the flavor but will not increase the fat content.
Add a garlic clove to enhance and emphasize the flavor of the cheese
Then, transfer blue cheese crumbles to the mayonnaise and yogurt mixture.
Add a pinch of fresh black pepper. Mix everything well.
It tastes best when the flavors mix. I recommend making it 1-2 days before use to enjoy the full flavor.
Add chopped parsley or one teaspoon of Worcestershire sauce to enrich the flavor further. However, this is optional because the combination of garlic, sour cream, and cheese is ideal.
FAQ
What can you do if the sauce is too thick?
If the blue cheese dressing is too thick because you are using it for a salad, add some whole milk to thin it out.
Is blue cheese dressing gluten-free?
Most blue cheese dressings are gluten-free, especially homemade versions. However, always check the label on store-bought varieties to ensure no gluten-containing additives.
Is blue cheese dressing keto-friendly?
Yes, blue cheese dressing is often keto-friendly because it’s high in fats and low in carbohydrates. However, always verify the carb content on store-bought versions to ensure they don’t contain added sugars or carbs.
Can I make Blue Cheese Dressing without mayonnaise?
Yes, you can make blue cheese dressing without mayonnaise by substituting Greek yogurt, sour cream, or buttermilk for a lighter option.
Can blue cheese dressing be made dairy-free?
Yes, there are dairy-free versions of blue cheese dressing available. These dressings often use vegan blue cheese alternatives and plant-based substitutes for sour cream and mayonnaise.
Chicken Fricassee, a classic French dish, is a versatile addition to your culinary repertoire. Whether you’re having a cozy family dinner or a romantic date, it will impress you. I love this French recipe because it uses products that are often available in your local store or that you will have at home. How to …
Chicken Fricassee, a classic French dish, is a versatile addition to your culinary repertoire. Whether you’re having a cozy family dinner or a romantic date, it will impress you.
I love this French recipe because it uses products that are often available in your local store or that you will have at home.
How to choose the best ingredients for Chicken Fricassee
French cuisine always guarantees an excellent taste and aroma of butter. Butter is also the case with this Chicken Fricassee, and it can be successfully called the art of French cooking. The famous Julia Child also had her version of this delicious dish with chicken in the main role.
Good quality ingredients are essential in this recipe.
So, to get the best effect, choose the best you can. For Chicken Fricassee, you will need:
Chicken Thighs (with skin and bones are the best). Choose the chicken parts you like; I suggest chicken drumstick, chicken thighs or chicken legs because they have skin and bones, and this gives the dish an additional aroma during stewing. You can also choose boneless chicken breasts to reduce the preparation time by about 20 minutes. If you do not accept fat for various reasons, then you can also peel everything off the skin; chicken fricassee you can also be made from baked leftover chicken. Then, you make the sauce yourself and skip stewing the chicken until soft.
Butter is an irreplaceable base in French cuisine. Everything is based on the aroma of butter, and I love it. Choose unsalted butter to maintain the flavor and balance of salt.
Chicken Stock: You can buy this from your local store or make your own. For greater aroma and taste, I recommend making your own. It will be the best way to get the full aroma of this wholesome French dish. You can make it from my recipe, which includes a few of my grandmother’s tricks.
Dry White Wine There are versions of this recipe without wine, but in my opinion, it is a must-have! You can use a classic French wine like Sauvignon Blanc or Pinot Grigio. Wine gives the dish a light acidity, and you will not replace this specific taste with any amount of lemon. In French cuisine, wine and butter reign in dishes; there is no way around it.
Chesnut mushrooms, also called cremini mushrooms or baby bella mushrooms, give the dish a characteristic mushroom aroma and taste. This ingredient goes perfectly with creamy sauce and chicken. I know that there are versions without mushrooms, but if you don’t have an aversion to this ingredient, I definitely wouldn’t give it up. If you don’t have this version of mushrooms, you can replace them with white button mushrooms.
Frozen Pea: If you have fresh peas, you can add them. I always have frozen baby peas in the freezer because they are sweeter and more delicate than the whole dish. For me, the best choice will be the baby pea version.
Onion one medium brown or white onion gives the dish a delicate sharpness.
Garlic: Don’t be scared by the amount of garlic in this dish. Garlic is not traditionally seasoned but caramelized. I love this garlic version because its pieces go perfectly with creamy sauces.
Dijon Mustard is the basis for creamy sauces. A small amount does not make it too spicy but gives it a slight spiciness, and the meat takes on a distinct flavor to pamper our taste buds.
Nutmeg is a basis in French cuisine, and it is an indispensable ingredient in béchamel sauce. This ingredient can’t be missing in Chicken Fricassee to complement the taste of this French dish.
Lemon Juice: is not an essential ingredient for me because white wine and sour Cream give the dish acidity. But a little juice doesn’t hurt because each ingredient has its purpose and flavor.
Fresh Tarragon goes perfectly with chicken and also gives a light aroma. I love using it in dishes with the addition of lemon, not only with chicken.
Fresh Parsley’s aroma and taste add a finishing touch to the dish. It is irreplaceable, and you will get the best value if you add it at the end so that it does not lose its color.
For the cream sauce, you will need:
Sour Cream: To emphasize the dish’s acidity and creaminess, I combined sour Cream with heavy Cream. This way, the dish is too fatty but has the perfect sour aftertaste.
Heavy Cream I love heavy cream sauces. As the name suggests, they are creamy and thick. They stick to the main course, i.e., chicken. Also, additions such as groats, rice, or pasta taste better when poured with such a sauce with the addition of heavy Cream. I will add it to Chicken Fricassee to obtain this flavor effect.
Flour is an option to thicken the sauce. You don’t have to add it; you can use all-purpose flour.
Egg Yolks is a sauce base that serves as a flavor and makes the sauce slightly thicker.
Tips and Tricks
You can prepare the meat a few hours before and marinate it in salt and pepper to enhance its aroma.
Simmer the dish on low heat to extract all the aroma from it.
You can add spices such as thyme, bay leaves, and allspice. I use the aromatic Homemade Chicken Stock, so I skip these spices in Chicken Ficassee.
Sides To Serve Chicken Fricassee
The best side dishes for this classic French dish would be Mashed Potatoes, Orzo Rice, or Bulgur Pilaf. However, nothing will happen if you serve it with your favorite pasta, artisan Bread, similar bread, classic French bread, or Italian ciabatta.
How to store Chicken Fricassee
Chicken Fricassee can be stored in an airtight container for 2-3 days. If you reheat it the next day in a deep pot, adding a little cold water to the bottom of the pan is best. This procedure guarantees that the dish will not burn during reheating.
French Chicken Fricassee recipe Step-by-Step instructions
Chicken Fricassee is a fantastic French chic dish. To prepare it, you will need a large pan. A cast iron pan is ideal, but a non-stick pan with a lid will do.
Wash and dry the chicken pieces thoroughly with the paper towels. You can also cut off some of the skin so that the dish is not too fatty. I usually cut off the inside as is, leaving the outside so that a super crispy skin appears when frying. The fried chicken skin additionally gives the dish a flavor when fried in butter.
Although the sheer number of ingredients may seem overwhelming for beginners in the kitchen. I assure you this is an easy recipe. With my detailed step-by-step instructions, you are guaranteed to succeed in making this dish!
Step 1: Before you start this fantastic French dish, prepare the ingredients that you have to chop, i.e., onion into cubes, garlic and sliced mushrooms, tarragon, and parsley. It is also good to salt and pepper chicken thighs.
Step 2: Heat the pan well and melt one tablespoon of butter (set the burner to medium-high heat). When the butter melts, fry the meat, starting from the skin side. This procedure will seal the meat, and most of the juice does not escape, making it juicy. Fry the chicken pieces on both sides until the skin is golden brown. It takes me about 2-3 minutes per side. Don’t worry if the pan burns a little; that will also flavor the meat and sauce.
Step 3: Remove it from the pan once the meat is well-fried. Reduce the heat to low and add another tablespoon of butter. There should be quite a lot of fat from the chicken, but butter is still essential in French cuisine to give it the right flavor. Caramelize the onion and garlic in the fat. First, add the onion, and after 2-3 minutes, add the garlic. The garlic can burn very quickly; we don’t want that because it would still give the dish slightly bitter taste.
Step 4: Once the garlic and onion are ready, add the chopped mushrooms and simmer all the time on low heat. There will be a lot of mushrooms but they will reduce their volume by half during stewing. When the mushrooms are soft, make a creamy mushroom sauce, add the chicken pieces, pour in the broth, and add the Dijon mustard. Stew for about 20 minutes under cover. After this time, add the wine, chopped tarragon, nutmeg, salt, and pepper, then stew for another 20 minutes, stirring occasionally and turning the chicken over.
Step 5: Meanwhile, while the meat is stewing, prepare the cream mixture. Pour the sour cream, heavy cream, egg yolk, and flour into a larger bowl. Mix well with a whisk to combine the ingredients.
Step 6: Add the lemon juice when the chicken is soft, i.e., it will fall off the bone without a problem.
Step 7: Since the sauce contains sour cream, you will need to temper it before adding it to the meat. For example, add a little chicken sauce to the cream sauce to even out the room temperature and mix well.
Step 8: Add the previously prepared and tempered sauce and mix well, the sauce should thicken thanks to the egg yolk and flour.
Step 9: Now you can add the peas (I add the peas at the end because they cook very quickly, and if they are in the hot water for too long, they burst and look ugly)
Step 10: You can serve the parsley with your favorite additions. I love it with bulgur pilav, orzo rice, or pasta. It will also be perfect if you serve it with crusty bread. Bread dipped in the sauce with chicken fricase is pure poetry. An essential addition to these versions is a crisp green salad, such as my Salad with Roasted Seeds.
Bon Appetit!
Enjoy!
If you like this recipe, you will definitely be interested in my other chicken recipes.
Chicken Alfredo Linguine This Italian dish is just as aromatic and tasty as this French dish. It can be prepared in just 15 minutes!
Old Delhi–Style Curry Chicken This is a recipe I discovered in a book of Indian recipes called Curry. I love being inspired by it all the time!
The Best Spicy Creamy Chicken Curry My whole family loves this recipe. I always serve it with a fruit salad to enhance the flavor. You absolutely have to try this!
Chicken Fricassee, a classic French dish, is a versatile addition to your culinary repertoire. Whether it's a cozy family dinner or a romantic date, this dish is sure to impress.
Wash and dry the chicken pieces thoroughly with the paper towels. You can also cut off some of the skin so that the dish is not too fatty. I usually cut off the inside as is, leaving the outside so that a super crispy skin appears when frying.
Although the sheer number of ingredients may seem overwhelming for beginners in the kitchen. I assure you this is an easy recipe. With my detailed step-by-step instructions, you are guaranteed to succeed in making this dish!
The fried chicken skin additionally gives the dish a flavor when fried in butter.
Before you start this fantastic French dish, prepare the ingredients that you have to chop, i.e., onion into cubes, garlic and sliced mushrooms, tarragon, and parsley. Also good for salt and pepper chicken thighs.
Heat the pan well and melt one tablespoon of butter (set the burner to medium-high heat). When the butter melts, fry the meat, starting from the skin side. This procedure will seal the meat, and most of the juice does not escape, making it juicy. Fry the chicken pieces on both sides until the skin is golden brown. It takes me about 2-3 minutes per side. Don't worry if the pan burns a little; that will also flavor the meat and sauce.
Remove it from the pan once the meat is well-fried. Reduce the heat to low and add another tablespoon of butter. There should be quite a lot of fat from the chicken, but butter is still essential in French cuisine to give it the right flavor. Caramelize the onion and garlic in the fat. First, add the onion, and after 2-3 minutes, add the garlic. The garlic can burn very quickly, and we don't want that because it would still give the dish a slightly bitter taste.
Once the garlic and onion are ready, add the chopped mushrooms and simmer all the time on low heat. There will be a lot of mushrooms but they will reduce their volume by half during stewing. When the mushrooms are soft, make a creamy mushroom sauce, add the chicken pieces, pour in the broth, and add the Dijon mustard. Stew for about 20 minutes under cover. After this time, add the wine, chopped tarragon, nutmeg, salt, and pepper, then stew for another 20 minutes, stirring occasionally and turning the chicken over.
While the meat is stewing, prepare the cream mixture. Pour the sour cream, heavy cream, egg yolk, and flour into a larger bowl. Mix well with a whisk to combine the ingredients.
Add the lemon juice when the chicken is soft, i.e., it will fall off the bone without a problem.
Since the sauce contains sour cream, you will need to temper it before adding it to the meat. For example, add a little chicken sauce to the cream sauce to even out the room temperature, mixing well.
Add the previously prepared and tempered sauce and mix well, the sauce should thicken thanks to the egg yolk and flour.
Now you can add the peas (I add the peas at the end because they cook very quickly, and if they are in the hot water for too long, they burst and look ugly)
You can serve the parsley with your favorite additions. I love it with bulgur pilav, orzo rice, or pasta. It will also be perfect if you serve it with crusty bread. Bread dipped in the sauce with chicken fricase is pure poetry. An essential addition to these versions should also be a crisp green salad, such as my Salad with Roasted Seeds.Bon Appetit!Enjoy!
If you use vegetarian cream, you will have a dairy-free version. I recommend that the cream is not based on coconut because, in my opinion, it is more suitable for dessert. The rest gives the same possibilities. If you make it, share the results. I am waiting for news!
Is Chicken Fricassee gluten-free?
Chicken Fircassee is not gluten-free by default because it contains flour, which contains gluten. The flour makes the thicker sauce, but you can also achieve this effect by slightly reducing the sauce or adding two egg yolks instead of one. However, you can leave it out, as cream should not contain gluten, but always check the information on the packaging.
Can you make a vegan version of the dish?
Of course, you can make a vegan version of chicken fricassee. Currently, many substitutes for both cream and meat taste very similar to chicken. You can also swap the chicken for chickpeas. I think this combination will also work.
Can I use chicken broth instead of chicken stock?
You can also use chicken stock, but I would then add more spices, such as bay leaf, thyme, or allspice, to enhance the flavors.
This date snickers recipe is a delicious, homemade no bake treat made simply from Medjool dates, peanut butter, and chocolate!…
This date snickers recipe is a delicious, homemade no bake treat made simply from Medjool dates, peanut butter, and chocolate! They’re great to keep on hand for snacking all week long, and fit many diets (gluten-free, dairy-free and vegan).
Why we love this recipe
Snickers made with…dates? When Alex and I started this website years ago, we went through phase where all our desserts had the “magic” ingredient of Medjool dates (remember raw brownies?). We turned our attention away for a while—but now we’ve found out new favorite way to use it.
Turns out, stuffing caramel-flavored Medjool dates with peanut butter and coating them in dark chocolate is a fun alternative to that popular candy. And in our opinion, it tastes much better than the real thing! The chewy texture of the dates is nougat-like, and combined with PB and chocolate: what could be better? These treats are a huge hit in our family, and they’re a fun way to make a homemade healthy-ish treat.
Featured reader comment
“My 4 year old and I made these date Snickers. Such a fun activity to do together, and my daughter loved having the job of “peanut butter spooner”. They taste so soooo yummy and make for a really nice after dinner treat! I’ll keep making these to keep in the fridge for sure!” -Tanvee
Ingredient notes for date snickers
Date snickers are a healthier, homemade alternative to traditional Snickers candy bars, made with just a few simple ingredients: dates, peanut butter, peanuts, and chocolate. The dates provide a sweetness and chewy texture similar to caramel and nougat, and the peanut butter and peanuts add a satisfying crunch and protein. You’ll just need to make sure to get Medjool dates, a specific type of date that works in this recipe. Here are some ingredient notes:
Medjool dates: These are very large, soft dates with an intense caramel sweet flavor. They’ve become popular for use in energy bars, sweetening desserts, and stuffed. They’re easy to find in grocery stores: just make sure they are labeled “Medjool”. We don’t recommend substituting another type of date because they’re not as soft and chewy.
Peanut butter: You can use any type of peanut butter here, from creamy to chunky.
Crushed peanuts: The peanuts add that Snickers bar flair and infuse the peanuty flavor.
Dark chocolate chips: We like using dark chocolate, but any type of chocolate works here.
Coconut oil: The coconut oil helps to soften the chocolate so it has a Snickers bar-like texture. You can omit, but the chocolate becomes harder.
Tip: If you love chocolate with flaky sea salt, you could add it to top the peanut butter layer for an even stronger pop of savory sweet flavor.
How to make date snickers
The process of making date snickers is very simple: sometimes it’s easiest to follow by visualizing it! Here are the main steps:
Step 1: Slice the dates in half and remove the pits. Add about 1 teaspoon peanut butter (or less, depending on the size of the date).
Step 2: Top with a generous sprinkle of crushed peanuts. Place the halves back together and form them into a bar shape with your fingers (pressing down to round the corners).
Step 3: Melt the chocolate with the coconut oil in the microwave. Use 2 forks to dip in each of the dates, then shake off extra chocolate. Place on a parchment-lined baking sheet and add a small chocolate drizzle with a fork to the top. Freeze 5 minutes to set.
Storing leftovers
Date snickers last refrigerated for up to 2 weeks. Technically you could store them at room temperature, but we like refrigeration which is more robust. However, they should work to include in a lunch box where they’ll sit for a few hours.
One tip: after refrigeration, allow the dates to sit at room temperature for a few minutes to soften before eating.
More healthy treats
Here are a few more healthy snacks and desserts you might love:
These Homemade Protein Bars combine chocolate and peanut butter in the best way (already a fan favorite!)
This date snickers recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Are date snickers really healthy?
Date snickers are a treat and should be enjoyed in moderation. Compared to traditional candy bars, they are technically a healthier option. They’re made with whole, unprocessed ingredients and are naturally sweetened with dates. They’re also a good source of fiber and protein. However, all things can be enjoyed in moderation, including candy bars!
Can I use different types of nuts or nut butter?
Absolutely! Feel free to experiment with different types of nuts and nut butters to create your own unique flavor combinations. Almonds, cashews, and sunflower seed butter are all great options.
Are date snickers suitable for people with dietary restrictions?
Date snickers are naturally vegan and gluten-free. However, be sure to check the labels of your ingredients to ensure they meet your specific dietary needs.
This date snickers recipe is a delicious, homemade no bake treat made simply from Medjool dates, peanut butter, and chocolate! They’re great to keep on hand for snacking all week long, and fit many diets (gluten-free, dairy-free and vegan).
Ingredients
12 Medjool dates
6 to 12 teaspoons creamy peanut butter
3 tablespoons crushed peanuts
¾ cup dark chocolate chips
½ teaspoon coconut oil
Instructions
Cut the dates in half (and remove the pits). Add about 1 teaspoon peanut butter (or less, depending on the size of the date) and a generous sprinkle of crushed peanuts. Place the halves back together and form them into a bar shape with your fingers (pressing down to round the corners).
Place the chocolate in a liquid measuring cup with the ½ teaspoon coconut oil and heat in 10 second bursts in the microwave until melted.
Use 2 forks to dip in each of the dates, then shake off the extra chocolate. Place the dates on a parchment-lined baking sheet. If desired, add a small chocolate drizzle with a fork to the top. Freeze 5 minutes to set, then enjoy. Store refrigerated for up to 2 weeks (allow the dates to come to room temperature for about 15 minutes before enjoying).
Notes
Tip: If you love chocolate with flaky sea salt, you could add it to top the peanut butter layer for an even stronger pop of savory sweet flavor.
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