Sloppy Joes

What is a Sloppy Joe? A sloppy joe is a loose meat sandwich consisting of ground beef, onions, garlic, tomato sauce, tomato paste, Worcestershire sauce, and other seasonings, traditionally served on a hamburger bun. The tomato-based sauce is savory, a …

What is a Sloppy Joe? A sloppy joe is a loose meat sandwich consisting of ground beef, onions, garlic, tomato sauce, tomato paste, Worcestershire sauce, and other seasonings, traditionally served on a hamburger bun. The tomato-based sauce is savory, a little tangy, and slightly sweet. All of the flavors come together nicely! Homemade Sloppy Joes…

Easy Eggplant Parmesan

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a…

A Couple Cooks – Recipes worth repeating.

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.

Eggplant Parmesan

It’s got bubbly cheese, garlicky tomato sauce, and savory, meaty breaded eggplant: it’s Eggplant Parmesan! This vegetarian Italian classic is hearty, filling, and pleases just about everyone. Most restaurants use fried eggplant, but for a homemade version it’s much simpler to bake. Here’s our best baked Eggplant Parmesan recipe: faster and easier to make at home than most recipes and full of incredible flavor. Even our vegetable-averse 5 year old promptly asked for seconds! We hope it will become a go-to in your family like it is in ours.

Ingredients in this Eggplant Parmesan recipe

Eggplant Parmesan is a classic Italian dish made with layers of breaded eggplant, cheese, and tomato sauce, then baked until bubbly. Called parmigiana di melanzane in Italian, it comes from the Southern regions of Calabria and Sicily but is now served all over the world. The eggplant is fried in restaurant-style versions, but it’s easiest to make baked eggplant when making it in your home kitchen. Here’s what you’ll need for homemade eggplant Parmesan:

  • Eggplant
  • Flour (or almond flour for gluten-free)
  • Eggs
  • Grated Parmesan cheese
  • Plain panko (or breadcrumbs; use gluten-free panko for gluten-free)
  • Dried oregano
  • Fire roasted crushed tomatoes
  • Garlic
  • Fresh basil
  • Olive oil
  • Shredded whole milk mozzarella cheese
Eggplant Parmesan recipe

A few ingredient notes

As with any Italian dish, the success of this Eggplant Parmesan recipe depends on the quality of ingredients! Here’s what to look for when you’re shopping:

  • Look for medium eggplants. Size matters here: massive eggplant rounds don’t look quite as nice in the dish. But sometimes the grocery only has large eggplants, so use what you can find! The key is using 2 pounds: it should equal about 18 to 20 rounds.
  • Use fire roasted tomatoes. Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.
  • Whole milk mozzarella cheese makes a difference. It melts much better than part skim and has a richer flavor. It also melts better when reheating.
Baked Eggplant Parmesan

How to make Eggplant Parmesan: some tips

This baked Eggplant Parmesan recipe is faster and easier than most recipes, but it still takes about 1 hour to make and bake. Keep this in mind in your meal prepping (and review the notes below on make ahead tips). Here are a few notes about the process:

  • Place salt on the eggplant for just 10 minutes. This seasons them prior to baking. Many recipes require you to salt the eggplant for 1 hour, but this is not necessary. (In the past, people would do this to remove a bitter flavor, but today’s eggplants are bred to be less bitter. It also allows the eggplant to release moisture, but that’s not required with this baked method.)
  • Dredge the eggplant in flour, egg and breadcrumbs. This is the traditional combination in Italian cooking that you’d do prior to frying the eggplant. But it works just as well with baking!
  • Bake the eggplant for 20 minutes at 425 degrees Fahrenheit, flipping once. The hot oven makes them crispy and golden brown: like frying but with no extra oil!
  • Meanwhile, make the tomato sauce. Mix crushed tomatoes, garlic, fresh basil and olive oil.
  • Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Bake for 15 minutes until the cheese is bubbly.

Leftover storage and make ahead tips

This Eggplant Parmesan recipe takes about 1 hour to make, which is not always possible for a weeknight dinner. We usually make this one for entertaining or on weekends, but you can also meal prep some of the components. This recipe also freezes well, which makes it great for a quick leftover dinner. Here are a few ideas for make ahead and storage:

  • Bake the eggplant slices in advance. This saves about 40 minutes off the timing of the recipe. Refrigerate the slices, then layer the dish and bake the day of making.
  • Leftovers store refrigerated for up to 3 days. You can make the entire dish in advance and refrigerate, but it’s so good freshly baked that we recommend the above option for make-ahead. Leftovers store well.
  • Freeze leftovers in a sealed container for up to 3 months. Place on the counter or in the refrigerator to thaw, or you can place it right into a 375 degree oven and reheat until warmed through and the cheese is melted. (If it’s room temperature, you can reheat at a higher temperature, like 425.)

What to serve with Eggplant Parmesan

Traditionally, Eggplant Parmesan is served with pasta. But you can also serve with salads, sauteed veggies and more. It makes a hearty, crowd-pleasing vegetarian dinner that’s great for parties and impressing a crowd. Here are a few ideas:

Eggplant Parmesan

More eggplant recipes

Love working with this tasty vegetable? Here are a few more eggplant recipes you’ll love:

This baked Eggplant Parmesan recipe is…

Vegetarian. For gluten-free, use almond flour and gluten-free breadcrumbs or go to Gluten Free Eggplant Parmesan.

Print
Eggplant Parmesan

Easy Eggplant Parmesan


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8

Description

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.


Ingredients

  • 2 pounds eggplant (about 2 medium large)
  • ¾ cup flour*
  • 3 eggs
  • 1 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 cup plain panko (or purchased or homemade breadcrumbs)
  • 1 tablespoon dried oregano, divided
  • 1 ¾ teaspoons kosher salt, divided
  • 28 ounces fire roasted crushed tomatoes*
  • 3 garlic cloves, grated
  • 1 handful fresh basil, chopped, plus more to garnish
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) shredded whole milk mozzarella cheese***

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle them with ¾ teaspoon salt and allow them to sit for 10 minutes while you prepare the breading ingredients. 
  3. Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it aside. 
  4. Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)
  5. Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 
  6. Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 
  7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.
  8. Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

Notes

*You’ll have about ⅓ cup flour left over and about 1 egg, but it’s easier for the breading. There also may be some panko left over. These items are not included in the nutritional info.

**Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

***Whole milk mozzarella cheese melts much better than part skim mozzarella, and has a richer flavor. It also melts better when reheating leftovers. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian Inspired
  • Diet: Vegetarian

Keywords: Eggplant Parmesan, Eggplant Parmesan recipe, Baked Eggplant Parmesan, Recipe for Eggplant Parmesan, Baked Eggplant Parmesan recipe

A Couple Cooks - Recipes worth repeating.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a mouth-watering, budget-friendly, one-pot chicken and rice dish that’s perfect for a weeknight meal.

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.

Over head view of arroz con pollo in a red Dutch oven.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.

close up side view of Arroz con Pollo in the pot.
Over head view of arroz con pollo in a red Dutch oven.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Course Dinner, Main Course
Cuisine Latin
Total Cost $12.30 recipe / $2.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 591kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 tsp adobo seasoning $0.20
  • 1.5 lbs boneless chicken thighs $6.49
  • 2 2/3 Tbsp cooking oil, divided $0.11
  • 1/4 cup sofrito $0.36
  • 1 red bell pepper, small dice, divided $0.98
  • 1/2 yellow onion, small dice $0.19
  • 3 cloves garlic, minced $0.24
  • 2 Tbsp tomato sauce $0.06
  • 1/2 cup pimiento stuffed Spanish olives $1.16
  • 2 cups rice $0.74
  • 2 1/2 cups chicken stock $1.12
  • 1/4 tsp salt $0.02
  • 1 1/2 tsp sazón seasoning $0.19
  • 1/2 cup frozen green peas $0.33
  • 1/4 cup cilantro (optional garnish) $0.11

Instructions

  • Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
  • Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
  • Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
  • Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
  • Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
  • Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 70g | Protein: 36g | Fat: 17g | Sodium: 763mg | Fiber: 3g

How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Raw chicken browning in a Dutch oven.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Sofrito, onions, and red peppers browning in a red Dutch oven.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Add the garlic, tomato sauce, and olives.

Spatula cutting through ingredients in a red Dutch oven.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Adding sazon to ingredients in a Dutch oven.

Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.

Adding chicken stock to ingredients in a red Dutch oven.

Add chicken stock and bring to a boil.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.

Rice topped with chicken in a red Dutch oven.

Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.

Green peas being stirred into rice in a red Dutch oven.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Finished arroz con pollo in a red Dutch oven.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Arroz con Pollo on a plate with a fork.

Try These Other One Pot Chicken Recipes:

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Sloppy Joes

Ground beef in a tangy sauce piled onto a soft bun, homemade Sloppy Joes are an easy, classic American weeknight dinner.

The post Sloppy Joes appeared first on Budget Bytes.

Sloppy Joes were a mainstay weeknight dinner in our house when I was growing up in the 80s, but we always made it with a canned sauce (Manwich, or the generic equivalent). Once I started cooking for myself, I realized how easy it was to quickly whip up sauces like that from ingredients I already had in my pantry, and I never looked back. These Homemade Sloppy Joes are quick, easy, full of flavor, AND freezer friendly. 🙌 Plus, I’ve got some tips for you below to make them even more budget-friendly, since the price of ground beef isn’t getting lower anytime soon.

Side view of a sloppy joe on a plate with potato chips.

What is Sloppy Joe Sauce?

Sloppy Joes are a loose meat sandwich made with ground beef, peppers, and onions in a special red sauce, and the sauce is totally what makes a sloppy joe sandwich. It’s a savory, tangy, and slightly sweet tomato-based sauce. While some recipes simply use heavily seasoned ketchup for the sauce, our recipe is a bit more rich in flavor with tomato sauce, tomato paste, Worcestershire, vinegar, sugar, Dijon, and chili powder.

How to Serve Sloppy Joes

Sloppy Joes are traditionally served on a hamburger bun, sometimes with cheese, sometimes without. But you can totally get creative. Pile it into a tortilla and turn it into a sloppy joe taco, spoon it over a baked potato, eat it as a bowl meal over rice, or go for the ultimate budget option and just eat it on white bread (if you know, you know).

And don’t forget some chips or steak fries to serve on the side! …Or maybe some roasted broccoli. ;)

Budget Options

Ground beef is pretty expensive these days, so there are a few things you can do to make your sloppy joes a little lighter on the wallet. Here are some ideas:

  • Buy your ground beef in bulk, then divide and freeze the other portions (or make a double-batch of sloppy joes and freeze half).
  • Replace half of the ground beef with lentils or black beans.
  • Shred and sauté any extra vegetables you have before browning the beef to help bulk up and extend the ground beef.
  • Don’t forget to freeze your leftover tomato paste for the next time you make sloppy joes (or any other recipe that uses tomato paste)!
Sloppy joe meat in a skillet.
A sloppy joe on a plate with potato chips.

Sloppy Joes

Ground beef in a tangy sauce piled onto a soft bun, homemade Sloppy Joes are an easy, classic American weeknight dinner.
Course Dinner, Lunch
Cuisine American
Total Cost $10.20 recipe / $2.04 each
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 ¾ cup meat sauce each
Calories 440kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 1 green bell pepper $0.79
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1 lb. ground beef* $5.49
  • 1 15oz. can tomato sauce $0.79
  • 3 Tbsp tomato paste $0.21
  • 2 Tbsp apple cider vinegar $0.12
  • 2 Tbsp brown sugar $0.08
  • 1 tsp Dijon mustard $0.06
  • 1 tsp chili powder $0.10
  • 1 tsp Worcestershire sauce $0.02
  • 3/4 tsp salt $0.03
  • 5 hamburger buns $1.87

Instructions

  • Finely dice the onion and bell pepper, and mince the garlic.
  • Add the olive oil and beef to a skillet and cook over medium heat until the beef is cooked through. Drain off any excess fat.
  • Add the onion, garlic, and bell pepper to the skillet with the beef. Continue to sauté until the onions are soft and translucent.
  • Finally, add the tomato sauce, tomato paste, vinegar, brown sugar Dijon, chili powder, Worcestershire sauce,and salt to the skillet. Stir to combine.
  • Allow the meat and sauce to simmer over medium-low for about 5 minutes.
  • Serve over toasted buns.

Notes

*You can use any fat percentage ground beef. If using a higher fat content beef, like 80/20, you’ll want to drain the excess fat after browning. 

Nutrition

Serving: 1sandwich | Calories: 440kcal | Carbohydrates: 36g | Protein: 22g | Fat: 23g | Sodium: 1138mg | Fiber: 3g
An open-faced sloppy joe on a plate with potato chips.

How to Make Sloppy Joes – Step by Step Photos

Chopped vegetables on a cutting board.

Chop the vegetables first, so they’re ready to go. Finely dice one yellow onion and one green bell pepper, and mince 2 cloves of garlic.

Browned ground beef in a skillet.

Add 1 Tbsp olive oil and 1 lb. ground beef to a large skillet. Cook over medium heat until the ground beef has browned. If you’re using a higher fat content ground beef, you’ll want to drain off the excess fat after it has browned.

Vegetables added to ground beef in the skillet.

Add the onion, bell pepper, and garlic to the skillet and continue to sauté until the vegetables have softened.

Sauce ingredients added to the ground beef.

Finally, add the ingredients for the sauce: one 15oz. can tomato sauce, 3 Tbsp tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 1 tsp Dijon mustard, 1 tsp chili powder, 1 tsp Worcestershire sauce, and ¾ tsp salt.

Finished sloppy joes mix in the skillet.

Stir everything to combine and heat through. Let the meat and sauce simmer over medium-low for 5-10 minutes, or until it has thickened to your liking.

Sloppy joe meat being spooned onto a toasted bun.

Toast your buns in a skillet or in the oven, then pile the saucy meat mixture on top.

Open-faced sloppy joe on a plate with potato chips.

Enjoy your sloppy joes with some chips and plenty of napkins because they’re as messy as they are delicious!

The post Sloppy Joes appeared first on Budget Bytes.

Vegan Stuffed Shells

This article is from Delicious Everyday.
Looking for a pasta dinner to whip up? Try out this vegan stuffed shells recipe. A jumbo shell that is stuffed with a creamy tofu and spinach filling and topped with tomato sauce and fresh basil.  This veg…

This article is from Delicious Everyday.

Looking for a pasta dinner to whip up? Try out this vegan stuffed shells recipe. A jumbo shell that is stuffed with a creamy tofu and spinach filling and topped with tomato sauce and fresh basil.  This vegan pasta is great for a weeknight dinner or a party worthy meal. Whip it up and watch...

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Taco Pasta

Taco nights and pasta nights are the BEST nights, but what about having BOTH? Let me introduce you to Taco Pasta, the best of both worlds! First of all, you only need 25 minutes to make this taco pasta situation. It is the perfect dinner for busy weekn…

Taco nights and pasta nights are the BEST nights, but what about having BOTH? Let me introduce you to Taco Pasta, the best of both worlds! First of all, you only need 25 minutes to make this taco pasta situation. It is the perfect dinner for busy weeknights. It’s always a winner because kids love…

Easy Vegan Picadillo (Cuban-Inspired)

When we first tried Cuban picadillo, we were enamored by the complex combination of savory, sweet, and salty flavors and knew we wanted to recreate a plant-based version. After a few tests and tweaks we landed on this inspired, fiber-rich twist and we’…

Easy Vegan Picadillo (Cuban-Inspired)

When we first tried Cuban picadillo, we were enamored by the complex combination of savory, sweet, and salty flavors and knew we wanted to recreate a plant-based version. After a few tests and tweaks we landed on this inspired, fiber-rich twist and we’re so excited to share it with you!

It’s perfectly balanced, quick and easy (1 pot and 30 minutes), and naturally gluten-free.

Easy Vegan Picadillo (Cuban-Inspired) from Minimalist Baker →

Cabbage Soup

Forget the cabbage soup diet, you’ll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible!

The post Cabbage Soup appeared first on Budget Bytes.

Do you remember the cabbage soup diet? It was one of those crazy fad diets where you were supposed to eat as much as you want of just one thing (in this case cabbage soup) and you’d supposedly lose weight without trying. While I’m not a fan of that type of diet, I am a big fan of the cabbage soup that the diet was centered around. Why? For one simple reason—it’s absolutely DELICIOUSYeah, I was surprised too. The first time I had the famed diet cabbage soup I expected it to be boring and bland, but I was pleasantly surprised by how extremely flavorful and comforting the soup was. I actually ended up eating it over and over again just because I wanted to. And it became a winter comfort food staple for me ever since. 😅

Originally published 1/15/2018, updated 1/8/2022.

Overhead view of a pot of cabbage soup with a ladle

Is Cabbage Soup Healthy?

I’m not going to tell you this cabbage soup will “detox” you or make you lose weight, but this soup is chock-full of a lot of the one thing that almost all of us are guilty of not getting enough of—vegetables.

I’m nicknamed this soup All You Can Eat Cabbage Soup as a tongue-in-cheek reference to the old fad diet, but seriously, eat as much as you want. The more the better, really. You’ll just be getting more of the good stuff. And guess what? This cabbage soup is insanely inexpensive, too! So even more reason to feel free to eat as much as you want!

What’s in Cabbage Soup?

The classic “cabbage soup diet” cabbage soup has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. I like my broth a bit more tomatoey, so I added some tomato sauce to thicken it up. Some people use V8 instead, but tomato sauce is much less expensive, especially when only a small amount is needed. I also added a bit of smoked paprika (because that’s my fav), and a splash of lemon juice at the end to brighten it up.

How to Store Leftovers

This recipe does make a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about five days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer to the freezer for longer storage. Keep in the freezer for up to three months.

Add More Protien

Soup recipes in general are very flexible, so you could always add a little extra protein to this soup to make it more filling. Here are some other great ingredients you can add:

  • Beans (cannellini, chickpeas, kidney beans)
  • Ground beef (or check out my Beef and Cabbage Soup)
  • Italian sausage
  • Cubed tofu (extra firm)
  • Shredded chicken

a bowl of cabbage soup with a spoon and garlic bread on the side

Shown with Homemade Garlic Bread.

close up of the pot of cabbage soup

Cabbage Soup

Forget the cabbage soup diet, you'll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible! 
Course Dinner, Soup
Cuisine American
Total Cost $7.13 recipe / $1.19 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 2 cups each
Calories 133kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 Tbsp olive oil $0.16
  • 4 carrots $0.57
  • 4 ribs celery $0.50
  • 1 green bell pepper $0.69
  • 1 28oz. can diced tomatoes $1.00
  • 1 8oz. can tomato sauce $0.34
  • 1/2 lb. frozen green beans $0.67
  • 1/4 cup chopped parsley $0.23
  • 1/2 Tbsp smoked paprika $0.15
  • 1 tsp dried oregano $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 cups chopped cabbage (½ head) $1.14
  • 6 cups vegetable broth $0.78
  • 1 tsp salt $0.05
  • 1 Tbsp lemon juice $0.04

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
  • While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
  • Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
  • Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
  • Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

A ladle full of cabbage soup held over the pot

How to Make Cabbage Soup – Step by Step Photos

Onion and garlic in a soup pot

Start by mincing four cloves of garlic and dicing one large onion. Add them both to a large soup pot with one tablespoon olive oil. Sauté over medium heat until the onions are soft and translucent.

Celery, carrot, and bell pepper added to the pot

While the onion and garlic are sautéing, peel and slice 4 carrots, slice 4 stalks of celery, and dice one green bell pepper. Add the carrots, celery, and bell pepper to the pot. Continue to sauté over medium.

Tomatoes, spices, parsley, and green beans added to the pot

Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped parsley, ½ Tbsp smoked paprika, 1 tsp oregano, ½ tsp thyme, and ¼ tsp pepper. Stir to combine.

cabbage in soup pot, broth being poured in

Chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Cabbage soup before simmering

Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Salt being added to the soup

Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

close up of the pot of cabbage soup

And then slurp down all that vegetable-y goodness! I garnished with a little more fresh parsley, but it’s not needed for extra flavor.

close up of a bowl of cabbage soup

This soup goes great with some crusty bread (garlic or not) to soak up that delicious broth!

The post Cabbage Soup appeared first on Budget Bytes.

Easy Tortelloni

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.…

A Couple Cooks – Recipes worth repeating.

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.

Tortelloni

Got tortelloni? This delicious pasta is often mistaken for tortellini, but it’s easily the better of the cousin pasta shapes. The larger of the two is delightfully tender, with a generous gooey filling. Here’s our favorite way to serve them: with a tangy, garlicky tomato sauce, with a touch of richness from a hint of cream. It’s a great way to make them into a tasty vegetarian dinner or easy side dish. This one has been a huge hit with any friends and family we serve it to!

What is tortelloni?

What is tortelloni, anyway? It’s easy to grab a package and mistake it for the smaller pasta shape. What is tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini with a filled center. Tortellini has smaller and is ring shaped, with a hole in the middle. In traditional Italian cooking, tortelloni filling is vegetarian whereas tortellini often has meat. Tortellini is also often served in broth, whereas tortelloni is served with creamy sauces.
  • Where to find it? Tortelloni is easy to find the refrigerated section at your local grocery. It’s usually not available dried or frozen (though you can find tortellini dried and frozen).
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling.
Tortelloni

Ways to serve tortelloni

Tortelloni is our preference over tortellini because it’s larger and more substantial. It’s great for serving with creamy sauces, whereas the smaller pasta shape can get lost. Here are some of the top ways to eat tortelloni:

Tomato cream sauce

Making tomato cream sauce: some tips!

This tomato cream sauce is our favorite way to serve tortelloni. It’s similar to a Vodka Sauce, but instead of slow cooking it for hours you can whip it up in just 30 minutes. Here are a few notes on the process:

  • Find best quality canned tomatoes. The quality of tomatoes makes the sauce. Our top choice is fire roasted, if you can find them: the flavor is sweet and developed right out of the can. Or look for San Marzano, an Italian variety of tomato with a sweet flavor. If you can’t find either, just find the best quality canned tomatoes you can find.
  • The secret ingredient? Fennel seeds. The fennel adds add hearty, meaty flavor that can’t be replicated. Don’t leave it out!
  • Simmer until thickened. This should take between 20 to 30 minutes, depending on the brand of tomatoes. Longer is always better, if you have the time!

Make it a meal: sides for tortelloni

Whip up a pan of this tortelloni, and you’re on your way to a delicious meal! You can serve it as a meatless main, or a side dish in part of a larger spread. We’ve served it as a side dish for salmon in a meal al fresco, and all our guests raved! Here are some ideas for making it into a meal:

Tortelloni

Try it in these tortellini recipes

Can you use tortellini in this tortelloni recipe? Absolutely! These pasta types are easy to swap. You can also use tortelloni in these tasty tortellini recipes:

This tortelloni recipe is…

Vegetarian. For gluten-free, use gluten free tortelloni.

Print
Tortelloni

Easy Tortelloni


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon fennel seeds
  • 28 ounce crushed tomatoes (fire roasted if possible)
  • 1 ½ tablespoons (double concentrated) tomato paste or 3 tablespoons normal tomato paste
  • 6 tablespoons heavy cream
  • 1/2 yellow onion, peeled
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • To serve: Parmesan cheese, fresh basil (optional)

Instructions

  1. Make the sauce: Mince the garlic. Heat the olive oil over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and the garlic is golden (do not allow to brown). Turn the heat to medium low. Add the canned tomatoes, tomato paste, ¼ cup of the heavy cream, the half onion, and the salt. Simmer 20 to 30 minutes until the sauce is thickened. When thickened, remove the half onion and stir in remaining 2 tablespoons heavy cream.
  2. Cook the pasta: Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).
  3. Serve: When the sauce is done, add the pasta to the skillet. Top with Parmesan shavings and fresh basil, if desired.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Tortelloni

A Couple Cooks - Recipes worth repeating.

Extra Thick Homemade Pizza Sauce

No one likes a watery pizza. That’s why our favorite homemade pizza sauce is extra thick, like bordering on tomato paste-thick, not to mention packed with garlic, herbs, and an intense tomato flavor. While you might be tempted to use a pizza sauce straight from the jar, we find most commercial sauces far too thin […]

The post Extra Thick Homemade Pizza Sauce first appeared on Love and Olive Oil.

No one likes a watery pizza. That’s why our favorite homemade pizza sauce is extra thick, like bordering on tomato paste-thick, not to mention packed with garlic, herbs, and an intense tomato flavor.

While you might be tempted to use a pizza sauce straight from the jar, we find most commercial sauces far too thin for our tastes, resulting in sad, soggy pizza centers. If chewy, crispy-bottomed pizza crust is your jam (it sure is ours), we find the extra time to make a batch of this extra-thick homemade sauce is well worth the effort.

White bowl with homemade pizza sauce and spoon, homemade pizza on a plate in the background

The texture of this extra-thick pizza sauce falls somewhere in between tomato sauce and tomato paste, probably leaning more towards the paste end of the spectrum when all is said and done.

The flavor is so intense you really only need a few spoonfuls on your pizza (2-3 tablespoons is just about right for a 9-inch two person pizza); that small quantity packs the same amount of flavor without the extra liquid.

Seasoning-wise it’s deceivingly simple, just a bit of garlic sautéed in olive oil, salt, pepper, and dried Italian herb seasoning to help enhance the tomato flavor even further.

Paired with our favorite pizza crust recipe and assorted toppings of your choice, you’re in for a truly epic pizza night.

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