Lentils with Creamy Mushroom Gravy

Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils […]

The post Lentils with Creamy Mushroom Gravy appeared first on Budget Bytes.

Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils with Creamy Mushroom Gravy, which make a great easy weeknight dinner that you can eat almost like a stew with some crusty bread for dipping, or spoon it over a big bowl of mashed potatoes or rice. It’s hearty, creamy, and just right for cold winter nights!

Lentils with Creamy Mushroom Gravy

Overhead view of a bowl full of Lentils with Creamy Mushroom Gravy served over mashed potatoes, with a black spoon.

Garnished with chopped parsley, for color.

What Kind of Lentils Should I Use?

I suggest using brown lentils for this recipe, which are quick cooking (only requiring 20 minutes of simmering) and hold their shape. These lentils look kind of greenish-brown when dry, so if you’re unsure if you have the right kind of lentil, check the cooking instructions on the package. If they say to simmer for about 20 minutes, you’ve got the right kind of lentil. 

Red or yellow lentils will break down and create more of a split pea soup textured dish, so I don’t suggest using them for this recipe.

What Kind of Mushrooms Should I use?

I used baby bella mushrooms, because they’ve been available for a great price at Aldi lately, but white button mushrooms will work perfectly well and are often less expensive.

Meal Prep It!

These Lentils with Creamy Mushroom Gravy make a great winter meal prep. They hold up perfectly in the refrigerator (for about four days) and also freeze well. You could freeze them right in the same container as your mashed potatoes or rice!

How to Serve Lentils with Creamy Mushroom Gravy

As mentioned in the introduction, you can serve these creamy lentils as is with some bread for dipping, or spoon them over a bowl of mashed potatoes, rice, or even pasta!

Lentils with Creamy Mushroom gravy in the skillet being scooped with a wooden spoon

 

Lentils with Creamy Mushroom Gravy

These Lentils with Creamy Mushroom Gravy are an easy, hearty, and comforting vegan weeknight dinner, perfect for cold winter nights.

  • 2 cloves garlic ($0.16)
  • 8 oz. mushrooms ($1.69)
  • 2 Tbsp olive oil ($0.32)
  • 1 cup brown lentils ($0.50)
  • 1/2 tsp dried thyme ($0.05)
  • 3/4 tsp rubbed sage ($0.07)
  • Freshly cracked black pepper ($0.03)
  • 2 cups vegetable broth ($0.26)
  • 1 13.5 oz. can coconut milk ($1.99)
  • salt to taste (about 1/2 tsp) ($0.02)
  1. Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.

  2. Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.

  3. After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.

  4. Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.

  5. Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.

Scroll down for the step by step photos!

A bowl of Lentils with Creamy Mushroom Gravy over mashed potatoes, a bite being lifted by a black spoon.

Shown with Olive Oil Mashed Potatoes and garnished with parsley for color.

 

How to Make Lentils with Creamy Mushroom Gravy – Step by Step Photos

Mushrooms being sliced on a green cutting board

Start by mincing two cloves of garlic and slicing 8 oz. mushrooms.

Mushrooms added to a skillet with sautéed garlic

Add the minced garlic to a large skillet with 2 Tbsp olive oil. Sauté the garlic for about one minute, then add the sliced mushrooms. 

Sautéed and browned mushrooms in the skillet

Continue to sauté the mushrooms until all of their moisture evaporates and the mushrooms begin to brown.

Lentils, herbs, and broth added to mushrooms in the skillet

Add 1 cup brown lentils, ½ tsp dried thyme, ¾ tsp rubbed sage, some freshly cracked black pepper, and 2 cups vegetable broth to the skillet. Stir to combine, then place a lid on the skillet and allow the broth to come up to a boil. Once boiling, turn the heat down to medium-low and let the lentils simmer for 20 minutes (with lid), stirring occasionally.

Coconut milk being poured into the skillet full of lentils

After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add a 13.5 oz. can coconut milk and stir to combine. Turn the heat up to medium and let the mixture simmer for about five more minutes.

Simmered lentils in creamy mushroom gravy

The mixture will thicken a bit more as it simmers and form a rich gravy. Once it has thickened slightly, turn off the heat. Give the lentils a taste and season with salt to your liking. I added about ½ tsp. Adding enough salt will help the flavors of the herbs pop and it will reduce the sweetness of the coconut milk.

Finished lentils with creamy mushroom gravy garnished with parsley in the skillet

You can serve the creamy mushroom lentils as-is with some bread for dipping…

Overhead view of a bowl of mashed potatoes topped with lentils in a creamy mushroom gravy

Or spoon them over something starchy, like a big bowl of mashed potatoes, rice, or pasta! ?

The post Lentils with Creamy Mushroom Gravy appeared first on Budget Bytes.

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but…

I may be changing my tune. Because this meal is absolutely incredible. A celebration-worthy meal, if I do say so.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

This is a spin on my classic herb butter tenderloin that I shared a few years ago.

We ADORE that recipe. 

My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl. 

However, I always find myself giving the classics a twist, so… here we are.

truffle sage risotto

This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!

Yessss.

Do I sound like a Foldgers holiday commercial yet?

Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more. 

And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce. 

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor. 

Really, the leftovers are to diiiieee for. 

truffle sage risotto

Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth. 

For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch. 

This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.

The meal is definitely a splurge, but it’s also the most wonderful time of the year!

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

Espresso Crusted Filet with Truffle Risotto

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto

The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!

  • 1 (3 pound) trimmed beef tenderloin
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • ¼ cup brown sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon garlic powder
  • 1 red onion, (chopped)
  • 6 tablespoons unsalted butter for melting
  • cacio e pepe brussels, (for serving)

truffle sage risotto

  • 6 to 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 handful fresh sage, (12 to 15 leaves)
  • 2 garlic cloves, (minced)
  • 2 cups arborio rice
  • 1 1/2 cups Chardonnay
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons truffle oil
  • ½ teaspoon truffle salt
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
  4. Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.

  5. Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
  7. Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
  8. Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
  9. Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.

truffle sage risotto

  1. Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
  2. While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
  3. Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
  4. The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Spiced Orange, Sage and Macadamia Nut Cheeseball.

It’s macadamia nut cheeseball time! I always love sharing something EASY with you on this Monday before Thanksgiving – but something that you can still make in time for Thursday! Of course, I have lots of uses for leftovers, but I wanted to give you one last creative snack that you can make if you’re […]

The post Spiced Orange, Sage and Macadamia Nut Cheeseball. appeared first on How Sweet Eats.

It’s macadamia nut cheeseball time!

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

I always love sharing something EASY with you on this Monday before Thanksgiving – but something that you can still make in time for Thursday! Of course, I have lots of uses for leftovers, but I wanted to give you one last creative snack that you can make if you’re in search of something new. It’s dreamy!

And it will complement all of your Thanksgiving table flavors SO well. It’s quite autumnal and seasonal if I do say so myself. 

ready to roll cheese ball

I know that I’ve said it a million times, but cheese balls are a thing in my family. This should come as no surprise consider BOTH (not one, but both) of my cookbooks have a cheeseball recipe inside. And I have countless cheeseballs here on the blog too. It’s slightly embarrassing. 

Much like my long-standing obsession with the blue Manolos that Carrie wears on Sex and the City or the great way I behave during arguments with Eddie:

I JUST CAN’T LET IT GO.

I can’t let the cheeseball go. And I don’t care how 80s or 90s it is. I can’t get over it!

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

And here’s why:

First, it’s obviously delicious. A really good cheeseball, like my pomegranate jeweled cheeseball, has become a staple that people use every single year. 

Second, it’s easy. Sure, this one is slightly more high maintenance, but the reality of cheeseballs is that they are easy. Mix everything together, coat it in nuts and serve. YUM.

Finally, you can make them ahead of time and they only taste better as they sit. YEP.

This is obviously the best part of cheeseballs, especially during this hectic holiday season, when you might need to make more than one snack. You can prep the cheese ball two days ahead of time and then the night before (or morning of), coat it in crushed nuts and herbs. 

Of course, this also means that cheeseball leftovers are excellent too. Remember when I shared my first ever cheese board years ago? I show you how to make a few cheese balls in that post and they are huge hits!

Plus more: goat cheese truffles, which are basically mini cheese balls. I LOVE CHEESE.

Oh! And as a post script point: they are fantastically easy to travel with. That earns triple points in my book. 

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

Let’s dig into the flavors though! It doesn’t take a rocket scientist to figure out that I’ve been wacky over spiced orange creations this season. I’ve made a spiced orange spritzer and a spiced orange vinaigrette for salad. Naturally, cheese comes next in my brain.

Obviously.

I’ve wanted to make a macadamia nut crusted cheeseball for years. I’ll be talking more about those little love nuts in the next month, but they are just.so.buttery. They impart such a rich, buttery flavor wherever they are placed, which is one of the things I love about them.

So we have cream cheese, pecorino, some crushed macadamia nuts inside, lots of fresh orange zest, a few herbs and spices. We really took our time and played with these flavors to get just the right ratio of spice to orange that we loved.

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

However!

Everyone is different, and I suggest mixing up the concoction below and tasting it for yourself. Before you roll the ball, take a cracker and taste the cheeseball insides. If you want more orange, reach for more zest! If you want more spice, throw in some extra allspice. Remember that we do cover it in crushed macadamia nuts (and a few pecans for color) and herbs, so there will be some extra crunch and flavor on the outside.

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

If you can’t tell, I’m nutty over this cheeseball! Pun intended. 

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

Macadamia Nut Cheeseball

Spiced Orange, Sage and Macadamia Nut Cheese Ball

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It’s the perfect make-ahead snack!

  • 2 (8-ounce) blocks of cream cheese, at room temperature
  • 1 cup finely grated pecorino cheese
  • 1/4 cup finely chopped macadamia nuts
  • 2 tablespoons freshly chopped chives
  • 2 tablespoons chopped crispy sage ((recipe below))
  • 3 teaspoons freshly grated orange zest
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly ground nutmeg
  • Pinch of salt
  • Pinch of freshly cracked black pepper

for the outside coating:

  • ⅔ cup finely chopped macadamia nuts
  • ½ cup finely chopped pecans
  • 3 tablespoons chopped fresh herbs, (like parsley, sage and chives)
  1. To make the crispy sage, heat 1 tablespoon unsalted butter in a skillet. Once melted and bubbling, add 8 to 10 sage leaves into the butter, cooking for 2 to 2 minutes. Remove the sage with kitchen tongs and place it on a paper towel to drain any excess grease.
  2. In a large bowl, stir together the cream cheese, pecorino, nuts, chives, sage, orange zest, allspice, nutmeg, salt and pepper. Stir until combined and everything is evenly distributed. Taste with a cracker and determine if you would like more spice or orange. I love it just like this!
  3. Place a large piece of plastic wrap on your counter. Form the cheese mixture into somewhat of a ball and place it in the center of the plastic wrap. Wrap it up, forming it more into a ball as your go. Refrigerate it for at least 2 hours, or even overnight. After refrigerating, you can form it into more of a ball with your hands while it’s still wrapped in plastic.
  4. To roll the cheeseball, combine the macadamia nuts, pecans and herbs on a plate, stirring them together. Place the cheeseball on the plate and roll it through, coating the outside.
  5. You can serve the cheeseball immediately or wrap it up and serve a few hours later. You can make this a day or two ahead of time, but I would wait to roll the ball in the nuts, as they will soften over time because of the cream cheese.

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

Pita bite crackers are where it’s at.

The post Spiced Orange, Sage and Macadamia Nut Cheeseball. appeared first on How Sweet Eats.

Sausage Stuffing

Sausage Stuffing Recipe Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year for Thanksgiving so they can get their stuffing fix. Josh is one of those people, he LOVES stuffing and this Sausage Stuffing is his favorite…

Sausage Stuffing Recipe Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year for Thanksgiving so they can get their stuffing fix. Josh is one of those people, he LOVES stuffing and this Sausage Stuffing is his favorite! Stuffing from a box is ok, but homemade is the BEST and…

The post Sausage Stuffing appeared first on Two Peas & Their Pod.

Creamy Vegetable Wild Rice Soup (Vegan)

Soup is such a great food. So easy, so filling (if you do it right!), a great way to use up leftover ingredients, and the flavor possibilities are endless. I recently discovered how delicious vegetable broth and coconut milk are together (see Vegan Creamy Mushroom Ramen) and I knew I had to experiment with that […]

The post Creamy Vegetable Wild Rice Soup (Vegan) appeared first on Budget Bytes.

Soup is such a great food. So easy, so filling (if you do it right!), a great way to use up leftover ingredients, and the flavor possibilities are endless. I recently discovered how delicious vegetable broth and coconut milk are together (see Vegan Creamy Mushroom Ramen) and I knew I had to experiment with that combo some more. So when I saw a bag of wild rice blend on sale this week, I snatched it up to make this super delish Creamy Vegetable Wild Rice Soup!

Creamy Vegetable Wild Rice Soup

Overhead view of a bowl full of creamy vegetable wild rice soup on a wooden plate with a piece of bread on the side

Choose Your Broth Wisely

The type of vegetable broth used in this soup will greatly determine the end flavor, so make sure you use a quality broth. A weak broth will give you a weak and unexciting soup. If you’ve been hanging around here a while, you probably already know that my favorite is Better Than Bouillon. I can keep it on hand indefinitely (refrigerated), make any amount of broth I need, and it comes in tons of varieties (organic, low sodium, etc.). Mushroom broth would also be really good in this soup, but that’s not one I usually keep on hand, so I used vegetable flavor.

What Kind of Coconut Milk is Best for This Wild Rice Soup?

Full fat coconut milk (in the can, not the kind in a carton intended as a dairy milk substitute) is the best choice here. While you can use light coconut milk, it will be a lot less creamy, so just keep that in mind. I used a brand called Field Day Organic this time and it was great. I’ve also tested this recipe with Thai Kitchen and Goya. The Goya is the only one I wasn’t a fan of because the coconut milk was not smooth and left a grainy appearance in the soup. It tasted fine, but it wasn’t pretty.

Front view of a bowl of creamy vegetable wild rice soup with a spoon lifting some out of the bowl

This is NOT a “Thick” Soup

A lot of wild rice soups are a really thick, almost gelled consistency. This soup is not that texture. This is a brothy soup. I did make one of the test batches a thick version by cooking some oil and flour in a skillet until the flour was lightly browned, then whisking it into the soup, but I didn’t feel like it added a lot to the overall enjoyment of the soup, while adding a lot of extra work. So that step got nixed. :)

Can I Skip the Mushrooms?

IMHO, the mushrooms are critical to the overall flavor of the soup. Something about the way the mushrooms and coconut play together really make this soup hit home. So, while I wouldn’t suggest skipping or substituting the mushrooms, that might have to be a personal call.

What Kind of Wild Rice Blend Did you Use?

I used a brand called Lundberg. It’s a mix of wild rice, brown rice, and other rice varieties, so there is a lot of color and texture to the blend. Wild rice isn’t the cheapest thing around, but luckily I got it on sale. Scout those sales and stock up when they hit! 

 

Creamy Vegetable Wild Rice Soup

This ultra-creamy Vegetable Wild Rice Soup is chock-full of delicious vegetables and a wild rice blend, with no dairy or other animal ingredients.

  • 8 oz. baby bella mushrooms (.69)
  • 2 Tbsp olive oil (~TN0~xxx xxxxxx xxxxxxxx
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  • 2 cloves garlic (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 yellow onion (~TN0~xxx xxxxxx xxxxxxxx
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  • 3 ribs celery (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/2 lb. carrots (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 tsp dried thyme (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 tsp dried sage (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 cup wild rice blend (uncooked) (.55)
  • 1 13 oz. can full-fat coconut milk (.49)
  1. Wash and slice the mushrooms. Add the olive oil and mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).

  2. While the mushrooms are sautéing, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.

  3. Add the garlic, onion, celery, carrots, thyme, and sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.

  4. Finally, add the wild rice blend and vegetable broth, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, turn the heat down and let the soup simmer for about 45 minutes with the lid in place (or however long the instructions on your brand of rice suggests for cooking).

  5. Once the soup has simmered and the rice is tender, add the coconut milk. Stir to combine and allow it to simmer for about 5 minutes more. Finally, taste the soup and add salt if needed (I did not add any, but this will depend on the salt content of your broth). Serve hot with crusty bread for dipping!

Scroll down for the step by step photos!

Two bowls of creamy vegetable wild rice soup on wooden plates, each with a piece of bread on the side

 

How to Make Creamy Vegetable Wild Rice Soup – Step by Step Photos

Sautéed mushrooms in soup pot

Start by washing and slicing 8 oz. baby bella mushrooms. Add them to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until they are browned. The key here is to not just cook until they’re limp, but keep cooking until all of their moisture has evaporated and they actually begin to brown on the edges.

Onion, celery, carrots, garlic, and herbs added to the pot.

While the mushrooms are sautéing, mince two cloves of garlic, dice one onion, slice 3 ribs celery, and peel and slice about ½ lb. carrots. Add the garlic, onion, celery, carrots, ¼ tsp dried thyme, and ¼ tsp dried sage to the pot with the mushrooms. Continue to sauté a few minutes more, or until the onions are soft.

Wild rice blend package

This is the wild rice blend I used. Depending on what brand you have, it may suggest different cooking times. This brand suggests 45 minutes, so I simmered my soup for 45 minutes. Adjust the soups’s cooking time according to the rice blend you are using.

Vegetable broth being poured into the pot with vegetables and wild rice

Add 1 cup uncooked wild rice blend and 4 cups vegetable broth to the pot. Place a lid on top, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes (or for the suggested cooking time for your rice blend).

Cooked rice in soup

After simmering for 45 minutes, the rice blend is tender and it’s time to finish up the soup!

Coconut milk being poured into the soup

Add one 13 oz. can of full-fat coconut milk (not the dairy milk substitute kind—that stuff is super watery). Make sure to get all the solid fat out of the can. Stir the coconut milk into the soup and then let it simmer for about 5 minutes more. That last bit of simmer time will take the sweet edge off the coconut milk and help the flavors blend together.

Finished Creamy Vegetable Wild Rice Soup in a ladle above the soup pot

And now the Creamy Vegetable Wild Rice Soup is finished! Give it a taste and add salt if needed (I did not add any). 

Overhead view of a bowl of Creamy vegetable wild rice soup with bread and a napkin on the side.

Enjoy hot with some crusty bread or crackers for dipping!

The post Creamy Vegetable Wild Rice Soup (Vegan) appeared first on Budget Bytes.

Twice Baked Sweet Potatoes with Pumpkin and Sage.

These are some twice baked sweet potatoes with attitude.  Crispy sage, melty sage butter, tons of parmesan and… pumpkin! Yes, I am telling you to put some squash inside a potato. May sound weird, but tastes fantastic.  You will see! I promise.  I say it approximately 54 times a year, but right now really IS […]

The post Twice Baked Sweet Potatoes with Pumpkin and Sage. appeared first on How Sweet Eats.

These are some twice baked sweet potatoes with attitude. 

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

Crispy sage, melty sage butter, tons of parmesan and… pumpkin!

Yes, I am telling you to put some squash inside a potato. May sound weird, but tastes fantastic. 

You will see! I promise. 

sweet potato pumpkin filling

I say it approximately 54 times a year, but right now really IS the most wonderful time of the year. Earlier this week, I saw the best meme that said November is basically the Thursday of the entire year. 

It’s so true! Right? 

If you know me, you know I love Thursday – all the anticipation of the weekend to come! And naturally, I love November, not only because it’s still peak fall, and because it houses one of my favorite holidays (if not theee favorite), Thanksgiving, but because it’s the start of the holiday season!

All the spooky, scary Halloween stuff is finally gone and we can settle in and listen to our Christmas music in peace. Or maybe that’s just me. But you’ll be glad to know I’ve passed it on because Max asked me a million times yesterday to listen to Jingle Bell Rock. 

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

It’s not just the best time of year because of all that fun holiday stuff, but HELLO – the food. We’re in the thick of it now and I could not be more excited.

I dub myself the Thanksgiving queen.

I adore the craziness of the week before the meal, pulling everything together to make it, well, come together. And then actually bringing it together. It’s my life blood. I look forward to year it the entire year. 

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

While this recipe definitely screams more Friendsgiving than Thanksgiving for us (my family can’t live without the classics, you know?), it could also totally be your dinner tonight! Or, a side dish to your dinner.

I would 100% consider this dinner. Eddie, not so much. But sweet potatoes are one of his favorite foods, so he is on board.

And that’s kind of funny, because he “doesn’t like” pumpkin. Yet he ate these and couldn’t hold back, so I was thrilled to tell him the ingredients shortly after he finished. 

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

Oh man. They are so good.

The smooth and creamy sweet potatoes filling with just the tiniest hint of pumpkin – filled with crispy sage and butter and nutmeg and cheese.

The cheese! About the cheese. I really like to use one of those parmesan-cheddar blends, like Sartori Montamore and Trader Joe’s Unexpected Cheddar. Both are so wonderful and add incredible flavor to the potatoes.

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

My grandma made the best twice baked potatoes, and I have a recipe for greek yogurt twice baked potatoes on the site too. I’ve always loved that crispy, crunchy skin.

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

So yes, this is how we kick off November with the biggest flavor punch!

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

Twice Baked Sweet Potatoes with Pumpkin

Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

  • 4 medium sweet potatoes
  • 3 tablespoons unsalted butter
  • 1 handful of sage, (about 15 to 20 leaves)
  • ½ cup pumpkin puree
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ¾ cup freshly grated parmesan cheese ((I love a parm-cheddar mix, like sartori montemori or trader joe’s unexpected cheddar))
  1. Preheat the oven to 425 degrees F. Poke a few holes in the sweet potatoes with a fork. Place them on a baking sheet and bake until potatoes are tender, about 45 to 60 minutes.
  2. While the potatoes are cooking, place the butter in a saucepan over medium heat. Add the sage leaves and cook until they are just crispy, 1 to 2 minutes, then remove the leaves with kitchen tongs and place them on a paper towel.
  3. Let the potatoes cool slightly, then slice them down the center lengthwise. Gently scoop out the sweet potato flesh, leaving the skin in tact so you can stuff it.
  4. Place the sweet potato in the bowl of an electric mixer. (Note: you can totally mash it with a fork, but I find that whipping it in a mixer makes it super silky and fluffy!) Add the salt, pepper, pumpkin puree, half of the crispy sage leaves and all of the butter. Add half of the cheese mixture. Mix on medium speed until combined and smooth.
  5. Scoop the mixture back into the sweet potato skins. Sprinkle with the remaining cheese. Bake for 15 to 20 minutes, or until potatoes are warmed through and the cheese is melty. Remove the potatoes from the oven and top with the remaining sage leaves. Serve!

 

These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.

Tastes like cozy comfort.

The post Twice Baked Sweet Potatoes with Pumpkin and Sage. appeared first on How Sweet Eats.

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

As the temperatures cool down and fall sets in, cozy weekend brunch sounds all the more romantic.
There’s something magical about scuttling to the kitchen in PJs, making a cup of coffee or tea, and leisurely making breakfast for the ones you love…

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

As the temperatures cool down and fall sets in, cozy weekend brunch sounds all the more romantic.

There’s something magical about scuttling to the kitchen in PJs, making a cup of coffee or tea, and leisurely making breakfast for the ones you love (even if that’s just y-o-u).

This little hash has all of our favorite things: crispy Brussels sprouts, tender roasted sweet potatoes, garlic, onion, sage, runny eggs, and currants for a little sweetness.

Breakfast Hash with Brussels Sprouts and Sweet Potatoes from Minimalist Baker →

Wild Rice with Roasted Grapes & Walnuts

Last weekend, Chris and I decided to get AppleTV. My plan was to get it, subscribe to Hulu, and then start watching old episodes of Rock of Love immediately. I was so excited that on the way to Best Buy, I sang the Rock of Love theme song, and since I …

Last weekend, Chris and I decided to get AppleTV. My plan was to get it, subscribe to Hulu, and then start watching old episodes of Rock of Love immediately. I was so excited that on the way to Best Buy, I sang the Rock of Love theme song, and since I only know approximately 3 lines from it (including “touch my backstage pass” which: ew, Bret Michaels, really???), I’m sure that was pretty annoying to listen to. (My poor husband puts up with so much. Seriously.) When we got home and I was scrolling through to find Rock of Love, I found all of these other trashy reality shows I had forgotten about though. The Surreal Life! I Love New York! Daisy of Love! Weren’t things so much better back then? Wasn’t life so much simpler? Anyway, my goal is to work out while watching these shows, so by the time I catch up on all of them, I’ll be in the best shape of my life. I’ll be able to throw trays of Lean Cuisine stuffed cabbage across a tour bus with the strength of an olympic shot putter. Also, if you work out while watching crappy reality shows, […]

Creamy Butternut Squash Risotto

This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage. The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all your plans and make this recipe! The tender, caramelized roasted squash makes sweet pockets in the creamy Parmesan rice dotted with sage. And that smell of shallots sauteing in butter, with a splash of white wine? DIVINE. Alex and I have officially decided that this will be our inaugural fall meal every year. But the great thing about this risotto is that it works all fall and winter long. It’s a perfect vegetarian dinner recipe for entertaining. Why everyone should make a risotto at least once When Alex and I first started cooking together, I thought risotto was an ingredient: like something that came in a box. But when I checked the shelves at the grocery, I couldn’t find anything labeled “risotto”. Come to find out that it’s actually a dish made with a specific type of rice: arborio rice! Arborio rice is a short grain rice that takes on a creamy texture when it’s cooked with broth. Of course, you probably already […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage.

Butternut squash risotto

The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all your plans and make this recipe! The tender, caramelized roasted squash makes sweet pockets in the creamy Parmesan rice dotted with sage. And that smell of shallots sauteing in butter, with a splash of white wine? DIVINE. Alex and I have officially decided that this will be our inaugural fall meal every year. But the great thing about this risotto is that it works all fall and winter long. It’s a perfect vegetarian dinner recipe for entertaining.

Butternut squash risotto

Why everyone should make a risotto at least once

When Alex and I first started cooking together, I thought risotto was an ingredient: like something that came in a box. But when I checked the shelves at the grocery, I couldn’t find anything labeled “risotto”. Come to find out that it’s actually a dish made with a specific type of rice: arborio rice! Arborio rice is a short grain rice that takes on a creamy texture when it’s cooked with broth. Of course, you probably already knew this.

Risotto sounds fancy: like it’s something you should order in a restaurant, not make at home. But turns out: it’s not as hard as you think! Making risotto at home is relatively easy and seriously satisfying. You’ll see that by cooking the risotto gently and adding a few ladles of broth at a time, it takes on that luxuriously creamy texture quite quickly. And after tasting that savory flavor? You’ll immediately become a homemade risotto convert.

How to cut butternut squash

How to wrangle (cut) a butternut squash

The hardest part about butternut squash risotto? Wrangling that notoriously tricky squash! We’ll admit: peeling and cutting a butternut squash is not our favorite kitchen activity. However — the more you practice it, the easier it gets.

One of our favorite tips for peeling a butternut squash: use a squash peeler! It’s serrated, which makes it easier than a normal peeler. Here’s the serrated vegetable peeler we use.

How to actually peel the squash? Instead of writing out the steps, which can be hard to follow, we made you a video! See the video above to watch the process.

Butternut squash risotto

Tips for making butternut squash risotto

This classic fall dinner recipe is a must for a cozy evening in! It also works all the way through the winter: as a Thanksgiving dish or holiday recipe. Here are a few things to keep in mind when making it:

  • The most time-consuming part is roasting the squash. Dicing a butternut squash takes a good chunk of time even for a pro. Then you’ll roast it for about 30 minutes. If you’d like a shortcut, you could roast frozen butternut squash: we haven’t tested it ourselves, but it’s an option. However, we love buying butternut squash at the farmers market to support our local farmers: so to us it’s worth the extra few minutes!
  • You’ll have some broth left over. The main part of making risotto is slowly stirring the broth into the rice. You’ll find in this recipe that you’ll have broth left over at the end: that’s to be expected! You can save the broth to use to reheat leftovers to regain that creamy risotto texture.
Risotto with butternut squash

How to serve it

Once you’ve got yourself a big pot of butternut squash risotto, how to serve it? We like serving with a fall-ish or wintery salad like our Best Kale Salad or Roasted Beet Salad. If you eat meat or fish, it would be lovely accompanied by roasted chicken or baked salmon.

This butternut squash risotto recipe is…

Vegetarian and gluten-free.

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Butternut squash risotto

Creamy Butternut Squash Risotto


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage.


Ingredients

For the squash

  • 1 small butternut squash (1 1/2 pounds, about 4 cups diced)
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper

For the risotto

  • 1 quart vegetable broth
  • 1 quart water
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons salted butter
  • 2 medium shallots
  • 12 to 14 sage leaves (2 tablespoons chopped)
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425 degrees Farenheit.
  2. Peel and cut the butternut squash into small cubes (about 1/2-inch thick). Follow the video tutorial or go to How to Cut Butternut Squash.
  3. In a medium bowl, toss with the olive oil, kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the squash on top in an even layer. Roast 30 to 35 minutes until tender and browned, turning once.
  4. Meanwhile, mince the shallots. Roughly chop the sage.
  5. Combine the broth, water, and kosher salt in a saucepan and place over medium heat. (You’ll use this warmed broth to stir into the risotto).
  6. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until tender. Add the chopped sage, garlic powder, and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  7. Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add the two ladles. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. When the risotto is done, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the butternut squash and sage leaves and serve immediately. (Note that there will be some broth left over: this is expected! You can save and use it to stir into leftovers to return it to a creamy texture.) Stores refrigerated in a sealed container for 3 days; reheat before serving.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Butternut Squash Risotto, Butternut Squash Recipe

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