Vegetarian Recipes Recipes - Kristine's Kitchen

Potato Soup Recipe

Kristine Rosenblatt — Mon, 30 Oct 2023 16:08:44 +0000

This potato soup recipe is simply the best! There’s nothing better on a cold day than a bowl of this creamy soup loaded with your favorite toppings.

Looking for more soup recipes? Try Broccoli Cheddar Soup, Cream of Mushroom Soup or Butternut Squash Soup next.

Why You’ll Love This Potato Soup Recipe

Creamy and Comforting. This potato soup has a luxurious creamy texture, yet it’s made without milk or cream. Puree the soup until it’s completely smooth for the creamiest texture, or, if you prefer a chunky potato soup, partially puree it, leaving some bigger chunks of potatoes.
Simple Ingredients. Made with potatoes, onion, garlic, butter, cheese and seasonings, this homemade soup is as easy to make as it is delicious.
Toppings! Many of your favorite baked potato toppings are also perfect for serving on top of potato soup. Set out dishes of shredded cheddar cheese, cooked bacon crumbles, sliced green onions and sour cream, then let everyone add their toppings to their bowl of soup. This is a one pot meal that your family will request again and again.

Ingredients

Butter: Adds richness to the soup.
Onion and Garlic: These aromatic ingredients add add depth of flavor.
Seasonings: You’ll need fresh or dried thyme, salt and pepper.
Broth: Use vegetable broth for a vegetarian soup. I recommend low sodium broth so that you can better control the amount of salt.
Potatoes: Use either gold potatoes or russet potatoes.
Cheddar Cheese: For added flavor. If you need a dairy-free recipe, omit the cheese and use olive oil instead of butter.

What Kind of Potatoes are Best for Soup?

The best creamy potato soup is made with gold potatoes. Gold potatoes are waxy, buttery and low in starch content. They have a creamy, moist texture. This is exactly what you want if it’s a creamy soup you’re after. You can also use russet potatoes in this recipe, but the texture won’t be as quite as smooth and creamy.

Do you need to peel the potatoes? If you are using russet potatoes, I recommend peeling them. If you use gold potatoes, the choice is yours. The potato skins of gold potatoes are thin and tender and will be soft after cooking. However, if you want your soup to have an extra smooth texture, you’ll want to peel the potatoes even if using Yukon golds.

How to Make Potato Soup

Sauté the onion in butter in a Dutch oven or other large, heavy pot.

Add the garlic and cook for 30 seconds.

Stir in the broth, potatoes, thyme, salt and pepper.

Simmer the soup, covered, until the potatoes are tender.

Remove the thyme stems if you used fresh thyme. Most of the leaves will have fallen off in the soup. If you used dried thyme this step isn’t necessary.

Puree the soup using an immersion blender or countertop blender.

Stir in the shredded cheddar. Then serve, with toppings as desired.

Make Ahead and Reheating

Make Ahead: This soup reheats well and can be stored for up to 3-4 days in an airtight container in the refrigerator.
To Freeze: The texture of potato soup may be somewhat different after freezing and reheating, but if that doesn’t bother you you can freeze it for up to 3 months.
To Reheat: The soup will thicken up over time, so you may wish to stir in some extra broth when reheating. Reheat over medium-low heat in a covered saucepan on the stove, stirring occasionally.

Serving Suggestions

Make a batch of Homemade Croutons to top bowls of soup.
Try my favorite Cornbread Recipe, or make a batch of Dinner Rolls.
Add a simple Kale Avocado Salad or Arugula Salad to round out the meal.

More Favorite Soup Recipes

Try these potato soup recipes next: Crockpot Potato Soup and Instant Pot Potato Soup. You might also enjoy these soup recipes:

Potato Soup

Quick to make with simple ingredients, this potato soup recipe is sure to become a family favorite! It's best served with lots of toppings – try it with shredded cheddar, green onions and bacon.

Course Main Course, Soup

Cuisine American

Keyword potato soup, potato soup recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 276kcal

Ingredients

2 tablespoons unsalted butter
1 cup chopped sweet yellow onion
3 cloves garlic minced
3 ½ cups low sodium vegetable broth or chicken broth, plus up to ½ cup more as needed if soup is too thick
2 ½ pounds gold potatoes, such as Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
3 sprigs fresh thyme or ½ teaspoon dried thyme
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 cup shredded sharp cheddar cheese*
Optional, for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, as desired

Instructions

Heat the butter in a large pot, such as a Dutch oven, over medium heat until melted. Add the onion and cook, stirring often, until softened, about 4 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Stir in the broth, potatoes, thyme, salt and pepper.
Bring the soup to a boil and then reduce the heat to a low simmer. Cover the pot and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, 15-20 minutes. Remove the pot from the heat.
If you used fresh thyme, remove the thyme stems and discard. Puree the soup using an immersion blender or by transferring it in batches to a countertop blender. You can puree it until fully smooth, or leave some chunks of potatoes, depending on your preference. For the creamiest soup, puree until completely smooth.
Stir in the shredded cheddar cheese. Serve soup with toppings as desired.

Video

Notes

I recommend buying a block of cheese and shredding it yourself. The pre-shredded cheese that you buy at the grocery store is often coated in an anti-caking agent and thus doesn’t melt as smoothly.
Leftover soup may be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, stir in a little extra broth as needed since this soup tends to thicken up over time.

Nutrition

Recipe originally published October 2018. Retested, improved and updated October 2023.

Read Potato Soup Recipe for the full recipe. Originally posted at Kristine's Kitchen

Cream of Mushroom Soup

Kristine Rosenblatt — Wed, 11 Oct 2023 12:00:00 +0000

This Cream of Mushroom Soup is ultra creamy, perfectly seasoned, and full of fresh mushroom flavor. It’s quick and easy to make using simple, wholesome ingredients.

Cream of Mushroom Soup

This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.

Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Ingredients You’ll Need

Here’s a look at the ingredients you’ll need. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Butter: Adds richness and flavor to the soup.
Yellow Onion and Garlic: For depth of flavor.
Cremini Mushrooms: Cremini mushrooms, also called baby bella mushrooms, have a deep, earthy flavor that is so delicious in this mushroom soup recipe. Since mushrooms are the star ingredient in this soup, you want the bolder, more complex flavor of creminis vs. white button mushrooms.
Flour: All-purpose flour is used to thicken the soup.
Vegetable Broth: Use low sodium vegetable broth so that you can better control the amount of salt in the finished dish. You can substitute chicken broth if desired, but the soup will no longer be vegetarian.
Dried Thyme, Salt and Pepper: To season the soup. The thyme enhances the earthy flavor of the mushrooms. You can use a few sprigs of fresh thyme instead of dried, just remove the thyme stems before serving the soup.
Heavy Cream: Makes the soup luxuriously rich and creamy.

Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.

How to Make Cream of Mushroom Soup

The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.

Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.

Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.

Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.

Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.

Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.

Can You Make it Without Cream?

If you prefer a mushroom soup recipe without cream, you can substitute whole milk or half and half for the heavy cream. Just be sure to heat the soup gently over low heat after adding the milk or half and half, and do not let it come to a boil to prevent curdling.

To make dairy-free cream of mushroom soup, omit the cream and use 2 tablespoons of olive oil in place of the butter.

Serving Suggestions

With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.

How to Store

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.

More Favorite Soup Recipes

Try one of these comforting soup recipes next!

This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.

Cream of Mushroom Soup

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Course Main Course, Soup

Cuisine American

Keyword cream of mushroom soup, mushroom soup

Prep Time 12

Cook Time 18

Total Time 30

Servings servings

Calories 273kcal

Ingredients

4 tablespoons unsalted butter
½ cup finely chopped yellow onion
16 ounces cremini mushrooms sliced*
3 cloves garlic minced
¼ cup all-purpose flour
2 cups low sodium vegetable broth or chicken broth
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
chopped fresh parsley optional, for serving

Instructions

Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
Add the garlic and flour and cook for 1 minute, stirring.
Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Cream of Mushroom Soup for the full recipe. Originally posted at Kristine's Kitchen

Butternut Squash Soup

Kristine Rosenblatt — Sun, 24 Sep 2023 14:06:52 +0000

Flavored with shallots, sage and nutmeg, this creamy Butternut Squash Soup is so comforting.

Looking for more butternut squash recipes? Try this Butternut Squash Mac and Cheese and Butternut Squash Salad.

There’s no better way to welcome fall than with a bowl of homemade butternut squash soup! This healthy soup recipe has an incredible smooth, creamy texture, yet it’s made without cream. It’s richly flavored with a touch of sweetness from the butternut squash. It’s the perfect soup to enjoy for lunch or dinner on a chilly day, or to serve as a first course for a holiday meal.

Readers have loved my Instant Pot Butternut Squash Soup recipe for years, and I wanted to give you a similar recipe that you can make on the stove top. As this butternut squash soup simmers on the stove, your kitchen will be filled with the enticing aromas of sage, butternut squash and nutmeg. This cozy soup is the perfect fall comfort food. We’ll be making it on repeat all season long, and I hope you will too!

Ingredients You’ll Need

Butter and Olive Oil: Using a combination of butter and olive oil to sauté the shallots, garlic and sage gives this soup the best flavor. The butter adds richness and helps to give the soup a luscious creamy texture.
Shallots: I love the mild sweet onion flavor of shallots with butternut squash. You can substitute an equal amount of chopped sweet yellow onion if desired.
Garlic: For flavor.
Sage: Sage and butternut squash are an incredible flavor combination.
Vegetable Broth: Use low sodium broth so that the soup doesn’t turn out too salty.
Carrot: For added sweetness, flavor and vibrant color.
Butternut Squash: You’ll need one large or two small butternut squash, to give you 6-8 cups of cubed squash. Or, feel free to use pre-chopped squash from the grocery store to save time.
Salt and Pepper: Adjust the amounts to your tastes.
Nutmeg: A dash of nutmeg enhances the warm flavors of this soup.

Quick Tip: The amount of broth you need will depend on how much squash you have. Before adding the squash cubes to the pot, measure how many cups of cubed squash you have and then follow the guidelines in the recipe card below for how much broth to add. I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.

How to Make Butternut Squash Soup

Sauté the aromatics. Heat the butter and olive oil in a Dutch oven or other large, heavy pot. Add the shallots and cook until softened. Then stir in the garlic and chopped sage and cook for 30 seconds, until fragrant.

Add the remaining ingredients. Stir in the vegetable broth, followed by the chopped carrot, butternut squash, salt, pepper and nutmeg.

Simmer. Bring the soup to a low simmer, cover the pot, and simmer for 20 minutes, until the squash and carrots are tender.

Blend until smooth. Use an immersion blender (or transfer the soup to a countertop blender) to puree the soup. I like to puree it until it’s very smooth for the best creamy texture.

Serve. Taste the soup and adjust the seasonings as needed. When serving the soup, you can add a few garnishes, such as drizzle of cream or coconut milk, a sprinkle of pepitas, freshly ground black pepper, or a few fresh sage leaves.

What to Serve with Butternut Squash Soup

Salad. This Arugula Salad (another fall favorite!), Farro Salad and Kale Salad all pair well with this butternut squash soup.
Bread. Serve some fresh bread with soup for dunking! Try Honey Yeast Rolls, Focaccia Bread or Whole Wheat Bread.
Or, serve butternut squash soup as a first course, followed by a holiday turkey dinner or another main course, such as Pork Loin Roast or Crock Pot Pork Tenderloin.

How to Store and Reheat

This soup freezes wonderfully, or you can store it in the refrigerator for a few days. The leftovers make a delicious lunch!

To Refrigerate: Store soup in an airtight container in the refrigerator for up to 4 days.
To Freeze: Once cool, store soup in an airtight container in the freezer for up to 3 months.
To Reheat: Reheat in a covered pot on the stove over medium heat, stirring occasionally, or reheat in the microwave.

More Soup Recipes

Let’s make the most of soup season! Try one of these delicious soup recipes next.

Butternut Squash Soup

This Butternut Squash Soup is smooth, creamy and richly flavored, made with shallots, sage and nutmeg. It's the best fall comfort food and so easy to make.

Course Main Course, Soup

Cuisine American

Keyword butternut squash soup

Prep Time 20

Cook Time 20

Total Time 40

Servings -5 servings

Calories 211kcal

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
⅔ cup chopped shallot 2-3 shallots
2 cloves garlic minced
1 tablespoon chopped fresh sage leaves
2 – 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
1 large carrot thinly sliced
1 large or 2 small butternut squash about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
scant ⅛ teaspoon ground nutmeg

Instructions

Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
Add the garlic and sage and cook, stirring, for 30 seconds.
Pour in the vegetable broth. Stir.
Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.

Video

Notes

I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving.
Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.

Nutrition

Read Butternut Squash Soup for the full recipe. Originally posted at Kristine's Kitchen

Roasted Brussels Sprouts

Kristine Rosenblatt — Wed, 20 Sep 2023 12:32:45 +0000

Crispy, caramelized Roasted Brussels Sprouts are so irresistible, you’ll be tempted to eat them all hot from the pan! This Brussels sprouts recipe is delicious, quick and easy.

I make these roasted Brussels sprouts any chance I get. They’re a good-for-you side dish that’s exceptionally tasty and so simple to prepare. Baking Brussels sprouts in the oven makes the outsides crispy and caramelized and the centers deliciously tender. If you’ve ever suffered through a serving of mushy Brussels, this is the recipe that’s going to change your mind about this small cruciferous vegetable.

Roasting vegetables in the oven is one of the best ways to cook them because it brings out the veggies’ natural sweetness. Along with Roasted Broccoli and Roasted Sweet Potatoes, these crispy Brussels are one of our favorite side dishes when they’re in season. They go with just about any meal, including baked or grilled meats, casseroles, and pasta.

Ingredients You’ll Need

Brussels Sprouts: When buying them at the grocery store, choose Brussels with a bright green color that are free from dark spots or holes in the leaves. The sprouts should feel firm and the leaves should be tightly packed. Smaller Brussels sprouts are usually more sweet and tender than larger ones.
Olive Oil: Adds flavor, helps the seasonings to stick and helps the sprouts to crisp up in the oven.
Salt and Pepper: The only seasoning you need to highlight the flavor of the Brussels. (But if you want to add more flavor, be sure to check out the recipe variations section below!)

How to Roast Brussels Sprouts

Wash and dry the Brussels sprouts. Be sure to dry them well, since any moisture left on them will prevent the Brussels from crisping up in the oven.

Trim the Brussels sprouts by using a knife to cut off the stem end. You don’t have to cut off much, just enough to remove the stem. After you trim each sprout, cut it in half and place on a parchment paper lined baking sheet.

Drizzle olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle them with salt and pepper.

Arrange them on the pan so that there is a little space in between each one. Don’t crowd the pan. Leaving room for the air to circulate around helps the Brussels sprouts to get crispy as they bake.

Bake at 425° F for 18-24 minutes, until they are golden brown on the outside and tender in the center. I have found that the Brussels sprouts are best when you don’t flip or toss them partway through the baking time.

Roasted Brussels Sprouts Recipe Tips

An optional step is to arrange the halved Brussels sprouts so that they are all cut side down on the baking sheet. This increases the surface area in contact with the pan so that you get more caramelization. I find that sprouts baked flat side down have a bit more caramelized flavor, but I haven’t found that there is a noticeable difference in crispiness.
Inevitably there will be a few leaves that fall off of the sprouts as you’re halving them. Toss these on the pan too and they will crisp up into the most delicious Brussels sprouts chips.
Roast Brussels sprouts with the baking sheet in the upper third of the oven. This allows the heat to better radiate down from the top of the oven to brown, caramelize and crisp them more. They may cook a little faster this way, so check on them a few minutes early.

Recipe Variations

There are so many delicious possibilities for how to season your roasted Brussels sprouts. If you want to fancy them up beyond the classic olive oil, salt and pepper, here are some ideas to try:

Bacon. Add crumbled bacon to this roasted Brussels sprouts recipe for a savory, salty pop of flavor. You can prepare the bacon in the oven or make Air Fryer Bacon. Sprinkle the cooked bacon crumbles over the Brussels after they finish roasting.
Balsamic Vinegar: Try my Balsamic Brussels Sprouts or drizzle the baked Brussels sprouts with Balsamic Glaze and then serve.
Butternut Squash: Brussels sprouts and Roasted Butternut Squash go especially well together. I recommend roasting them on separate rimmed baking sheets, so that you can give the butternut squash a 15 minute head start in the oven. Cut into 1-inch cubes, butternut squash will take 30-35 minutes to bake.
Garlic and Parmesan Cheese. Drizzle on olive oil, salt and pepper and then roast for 15-20 minutes. Then toss Brussels sprouts with coarsely chopped garlic and grated Parmesan cheese and continue baking for about 10 minutes more. So good!
Feta Cheese or Goat Cheese. Add crumbled feta cheese or goat cheese after roasting.
Nuts. During the last few minutes of cooking, add pecans, sliced or slivered almonds or chopped walnuts to the pan. Continue to bake for a few minutes more to toast the nuts.
Honey or Maple. When the Brussels sprouts are almost done, toss them with a tablespoon of honey or pure maple syrup and then roast a few minutes more. The sweetness complements the natural sweetness of the roasted veggies.
Lemon and Herb. Toss the Brussels sprouts with chopped fresh herbs before roasting. The flavors of rosemary and thyme are especially wonderful here, and these hearty herbs can stand up to the heat of the oven. Squeeze on a little fresh lemon juice after roasting to brighten the flavors.
Cook them in the air fryer! Try this Air Fryer Brussels Sprouts recipe.

What to Serve with Brussels Sprouts

Roasted Brussels sprouts are a favorite Thanksgiving side dish. Besides serving them as part of your holiday meal, they are a scrumptious easy side dish for a weeknight dinner. We especially enjoy them with:

Storage and Reheating Tips

Before Cooking: Store uncooked Brussels sprouts in a plastic bag in the crisper drawer of your refrigerator. Make sure there is no moisture in the bag. For maximum freshness, do not wash or slice Brussels sprouts until right before you use them. Brussels sprouts are best when used within 3 to 4 days of purchase, although they may last up to a week in the refrigerator.
After Cooking: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftovers, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

Roasted Brussels Sprouts

These Roasted Brussels Sprouts are crispy, caramelized and perfectly tender in the center. This quick and easy side dish is perfect for the holidays or a weeknight dinner.

Course Side Dish

Cuisine American

Keyword brussel sprout recipes, brussels sprouts, roasted brussels sprouts

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 135kcal

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons olive oil
salt and pepper to taste

Instructions

Preheat oven to 425° F. Line a baking sheet with parchment paper.
Wash the Brussels sprouts and dry them well. Cut off the stem ends. Cut Brussels sprouts in half and place them on the prepared baking sheet.
Drizzle the olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle the sprouts with salt and pepper.
Spread the Brussels sprouts out on the pan so that there is a little space between each one. Don't overcrowd the pan, as this will cause the Brussels to steam rather than roast in the oven. Optional: arrange the Brussels sprouts so that they are all flat side down on the pan to get more caramelized edges.
Bake Brussels sprouts in the preheated oven for 18-24 minutes, until they are browned on the outside and tender in the center. I find it is best to not stir or toss the Brussels sprouts during the cook time, just leave them as is. Serve immediately.

Video

Notes

Storing Leftovers: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftover Brussels, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

Nutrition

Read Roasted Brussels Sprouts for the full recipe. Originally posted at Kristine's Kitchen

Roasted Green Beans

Kristine Rosenblatt — Thu, 14 Sep 2023 12:30:00 +0000

These Roasted Green Beans are simple to make and absolutely irresistible! We often make this easy green beans recipe as a quick side dish for weeknight dinners. They’re also perfect for the holidays!

Love roasted vegetables? Try Roasted Broccoli, Roasted Potatoes or Roasted Brussels Sprouts next.

If you haven’t tried roasting green beans, you are missing out! Something magical happens when vegetables are roasted in the oven, and green beans are no exception.

This roasted green beans recipe is quick and easy to make, with fresh green beans and just a handful of pantry ingredients. You’ll love the delicious seasonings and crunchy toasted almonds that adorn these roasted green beans. It’s hard to resist eating the whole batch straight from the baking sheet, before it even has a chance to hit your dinner table!

Roasted Green Beans Ingredients

Fresh Green Beans: Green beans are also called string beans, snap beans, French beans or haricot vert. They will have the best flavor and texture when you buy them in season and local (such as at a farmer’s market).
Olive Oil: For flavor and to help the beans crisp in the oven.
Dried Thyme, Salt and Pepper: This simple trio of seasonings enhances the flavor of the green beans.
Garlic: For flavor. You’ll toss it with the green beans during the last few minutes of baking so that the garlic doesn’t burn.
Sliced Almonds: Almonds and green beans are an amazing pair (take green beans almondine, for example). Adding sliced almonds to this green beans recipe takes this side dish to the next level.

Plus lemon wedges for serving! A squeeze of lemon juice brightens up the flavors.

How to Cook Green Beans in the Oven

Prep the green beans. Wash them in a colander under running water and dry them well with a clean kitchen towel. Snap off the stem ends using your fingers, or trim them off with a knife or kitchen scissors.

Add oil and seasonings. Place the green beans on a parchment paper-lined baking sheet. Drizzle them with olive oil and sprinkle on the dried thyme, salt and pepper. Toss to evenly coat the beans.

Bake. Arrange the green beans in a single layer on the pan. This will help them to cook evenly and to crisp up. Bake at 400° F for 12-14 minutes, until the beans are almost tender.

Add garlic and almonds. Remove the pan from the oven and add the minced garlic and sliced almonds. Toss to distribute with the green beans and spread everything out in an even layer again.

Bake for 4-5 more minutes, until the green beans are tender. Then serve them immediately, hot from the oven.

Buying and Storing Green Beans

Buying Fresh Green Beans: Look for green beans that have a bright green color and are free of blemishes or dark spots. The stems should look fresh and the beans should have a crisp snap when broken.
Storing Fresh Green Beans: Fresh green beans are best used soon after buying, but you can store them in a plastic bag or airtight container in the refrigerator for up to 4 days.
Prep Ahead: You can wash and trim the beans up to one day ahead of when you plan to cook them. Be sure to dry them well after washing and store in an airtight container in the fridge.
Storing Leftovers: Store leftover cooked green beans for up to 3 days in an airtight container in the refrigerator. Fresh from the oven, these green beans are soft in the center and crisp on the edges. As the green beans cool they soften, but they still have the same delicious roasted flavor. I like to make a big batch and save any leftover roasted green beans to serve alongside eggs for breakfast.
To Reheat: The best way to reheat green beans is to warm them in the oven, where they will re-crisp a bit. You can also reheat them gently in a skillet with a little olive oil or in the microwave.

Recipe Variations

If you’d like to get creative with the flavors, here are some ideas. Mix and match to make your best green beans recipe!

Lemon: Serve the roasted green beans with a squeeze of fresh lemon juice or toss with grated lemon zest.
Cheese: Sprinkle on grated Parmesan cheese, crumbled goat cheese or crumbled feta cheese right before serving.
Fresh Herbs: Sprinkle chopped fresh herbs on right before serving. Try parsley, rosemary, thyme, dill or basil.
Dried Herbs/Seasonings: Swap the dried thyme for other dried herbs. Try basil or Italian seasoning.
Red Pepper Flakes: Sprinkle on for heat. (Be careful, a little goes a long way!)
Shallots/Onion: Add chopped shallot or onion to the pan to roast along with the green beans.
Mushrooms or Potatoes: Roast them with the green beans. Roasted potatoes and green beans are a classic combination. Either cut the potatoes into small (1/2-inch) pieces or give larger potato pieces a 10 minute head start in the oven.
Bacon: Crumble crispy baked bacon over roasted green beans.
Butter: Serve with butter or Garlic Butter.
Sauce or Glaze: Drizzle with Balsamic Glaze right before serving, or serve with Chimichurri Sauce.

More Green Bean Recipes

Try one of these tasty green bean recipes next!

Sautéed Green Beans
Green Bean Casserole
Air Fryer Green Beans
Instant Pot Green Beans
Honey Garlic Salmon (A delicious sheet pan meal with potatoes and green beans.)

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Best Roasted Green Beans

Roasted Green Beans are an easy, healthy side dish that's perfect for the holidays or any night of the week. With garlic, thyme and sliced almonds, these green beans have incredible flavor.

Course Side Dish

Cuisine American

Keyword green bean recipes, green beans, green beans recipe, roasted green beans

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 122kcal

Ingredients

1 pound fresh green beans
1 tablespoon olive oil
1 teaspoon dried thyme
salt and pepper to taste
3 cloves garlic minced
¼ cup sliced almonds
lemon wedges optional, for serving

Instructions

Preheat oven to 400° F. Line a baking sheet with parchment paper (for easy clean up).
Wash the green beans and dry them well. Trim the green beans by snapping the stem ends off with your fingers or cutting them off with a knife. Put the green beans on the baking sheet.
Drizzle with olive oil and sprinkle with the dried thyme, salt and pepper; toss to coat. Arrange green beans in a single layer on the baking sheet.
Roast in the preheated oven for 12-14 minutes, until almost tender. Then remove the pan from the oven and add the minced garlic and sliced almonds; toss with the green beans. Spread the green beans out in a single layer again and put them back in the oven for 4-5 more minutes, until green beans are tender. Serve, with lemon wedges if desired.

Video

Notes

Store leftover roasted green beans in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, a skillet, or microwave.

Nutrition

Read Roasted Green Beans for the full recipe. Originally posted at Kristine's Kitchen

Focaccia Bread

Kristine Rosenblatt — Wed, 30 Aug 2023 21:04:15 +0000

This is the only Focaccia recipe you need! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia bread is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations below.

Love baking bread from scratch? You might also enjoy my Biscuit Recipe, Whole Wheat Bread and Dinner Rolls.

The Best Focaccia Bread Recipe

If you’ve never tried baking focaccia before, you are in for a real treat. This focaccia bread has wowed numerous people around our dinner table, including myself! There’s just something about the soft, chewy texture and herby, salty topping that keeps you going back for more.

Some recipes for focaccia require overnight dough chilling or multiple rounds of stretching and folding the dough over a period of a few hours, but not this recipe. This focaccia bread recipe is as simple as it gets! There’s no kneading, chilling or dough stretching required and the active prep time is quick and easy.

This focaccia bread is one of my very favorite baking recipes. I hope you love it as much as we do!

Focaccia Recipe Ingredients

The ingredient list is short and simple! Here’s what you’ll need:

Warm Water: I like to use an instant read thermometer to check that the water temperature is between 105-115°F. If it’s too cool, the yeast won’t activate properly and if it’s too hot it can kill the yeast.
Honey: The sugar in the honey helps to activate the yeast. You can substitute granulated sugar if desired; you only need 2 teaspoons.
Active Dry Yeast: The yeast is what makes the focaccia bread rise. If you’re new to baking with yeast, don’t worry, the method here is so simple that even a beginner can master it.
Flour: Use all-purpose flour.
Olive Oil: The olive oil is used in the dough, for greasing the pan, and for drizzling on top of the focaccia before baking.
Salt: Adding salt to the dough is essential for flavor. I use regular table salt in the dough and a sprinkle of flaky sea salt on top of the bread before baking.
Fresh Rosemary and Flaky Sea Salt: For topping the focaccia. The flavor combination of the salt, herbs and olive oil is so delicious! Fresh rosemary is best but dried will also work if you don’t have access to fresh.

How to Make Focaccia Bread

Proof the yeast. In a large mixing bowl, stir together the warm water, honey and yeast. Let the mixture rest for about 5 minutes, until it is foamy and/or bubbly. If nothing happens after 5-10 minutes, you should start over with new yeast since the yeast is likely dead.

Mix the dough. Add the flour, 2 tablespoons of olive oil and the salt to the yeast mixture. Mix until combined and then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.

Let the dough rise. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.

Transfer the dough to the baking pan. Grease the baking pan with olive oil and transfer the dough to the pan. Letting the dough rest for 10 minutes can relax it and make it easier to spread out over the bottom of the pan.

Second rise. Cover the pan and let the dough rise for 45 minutes.

Dimple the dough. Use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle on the remaining tablespoon of olive oil and sprinkle on the fresh rosemary and flaky sea salt.

Bake for 22-26 minutes, until the bread is golden brown on top. Let cool for about 15 minutes (if you can wait!), then slice and enjoy.

Recipe Tips

A metal pan is best for baking focaccia because metal promotes even baking. If you only have a glass pan, that will work too.
If your kitchen is cool, you can create a warm place for the bread to rise in your oven. To do this, turn on the oven to 200° F for only 1-2 minutes and then turn the oven off. This warms the oven just enough to make a warm environment for the dough to rise.
Focaccia is best the day you make it, but still tastes good on the second day.

Recipe Variations

Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.
Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.
Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.
Olive: Press halved kalamata olives into the top of the focaccia before baking.

Serving Suggestions

Focaccia bread goes well with almost any meal. I love to serve it with Italian favorites like Chicken Cacciatore and Lasagna. It’s the perfect side dish to serve alongside a pot of soup. Try a hearty Minestrone Soup or Tortellini Soup. Focaccia makes an amazing sandwich bread, too. Our favorite is Grilled Vegetables and Basil Pesto served on sliced focaccia bread.

Focaccia Bread

This Focaccia Bread is sure to impress everyone at your dinner table! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia recipe is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations listed in the notes below.

Course Bread

Cuisine Italian

Keyword focaccia, focaccia bread, focaccia recipe

Prep Time 25

Cook Time 25

Rise/Rest Time 2

Total Time 2 50

Servings servings

Calories 190kcal

Ingredients

1 ½ cups warm water 105-115°F
2 teaspoons honey or granulated sugar
2 ¼ teaspoons active dry yeast one ¼ ounce packet
3 ½ cups all-purpose flour or bread flour, 420 grams
5 tablespoons olive oil divided, plus more for greasing hands
1 teaspoon salt
1 tablespoon chopped fresh rosemary leaves
flaky sea salt

Instructions

In a large mixing bowl, combine the warm water, honey and yeast. Whisk gently to combine. Let rest for about 5 minutes, until foamy/bubbly. If the mixture doesn't foam or bubble, start over with new yeast, as the yeast is likely dead.
Add the flour, 2 tablespoons of olive oil and 1 teaspoon salt to the bowl. Mix with a rubber spatula or wooden spoon until well combined. Then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.
Grease the bottom and sides of a 9×13-inch baking pan (a metal pan is best, but glass will also work) with 2 tablespoons of olive oil. Use oiled hands to transfer the dough to the baking pan, spreading the dough out so that it mostly covers the bottom of the pan. If the dough is resistant to stretching out, let it rest for about 10 minutes to relax the dough and then try again.
Cover the pan with a clean kitchen towel and let the dough rise for 45 minutes.
Meanwhile, preheat oven to 425° F.
After the dough has risen for 45 minutes, use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle on the fresh rosemary and flaky sea salt.
Immediately transfer the bread to the preheated oven and bake for 22-26 minutes, until golden brown on top. Let cool for at least 15 minutes before slicing and serving.
Focaccia is best the day it is made but it will still be tasty on the second day.

Video

Notes

Recipe Variations:

- Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.

- Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.

- Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.

- Olive: Press halved kalamata olives into the top of the focaccia before baking.

Nutrition

Read Focaccia Bread for the full recipe. Originally posted at Kristine's Kitchen

Homemade Mac and Cheese

Kristine Rosenblatt — Sat, 19 Aug 2023 13:07:45 +0000

This Homemade Mac and Cheese Recipe is the ultimate comfort food! It’s exceptionally cheesy, creamy and so easy to make.

If you love macaroni and cheese you might also enjoy these mac and cheese recipes: Instant Pot Mac and Cheese, Butternut Squash Mac and Cheese and Stovetop Panera Mac and Cheese.

Why You’ll Love this Mac and Cheese Recipe

Family Favorite. Mac and cheese is a crowd pleasing dish, and everyone at the table will agree that this is the best mac and cheese recipe! It comes out of the oven hot and bubbly with lots of ooey gooey melty cheese.
Perfect Flavor! Using both sharp cheddar and sharp white cheddar in the cheese sauce gives this baked mac and cheese the best flavor. The cheese sauce is perfectly seasoned to be appealing to kids and adults alike.
Main Dish or Side Dish. Mac and cheese is a satisfying dinner idea, served with a salad or Roasted Broccoli. Or, serve it as a side dish with Chicken Tenders, Baked Pork Chops or Crock Pot Ribs.
Make Ahead Option. You can bake it right away, or prep the dish up to one day ahead of time and bake later.

Mac and Cheese Recipe Ingredients

Elbow Pasta: Or use another short pasta shape, such as small shells.
Sharp Cheddar and Sharp White Cheddar Cheese: Using a combination of cheeses gives the mac and cheese a more complex flavor. I like to use sharp cheddar because it’s more flavorful than medium or mild varieties.
Butter and Flour: These combine to make a roux, which thickens the sauce.
Milk: For the sauce. Use whole milk for a richer dish; use low fat milk to lighten it up.
Seasonings: Salt, pepper, paprika and garlic powder give the cheese sauce a more nuanced flavor. We’re using just a small amount of seasonings so that the flavor isn’t too strong.

Recipe Variations

Add vegetables to this dish by gently folding Steamed Broccoli or frozen peas into the pasta and cheese mixture.
Boost the protein content by adding rotisserie chicken or Instant Pot Shredded Chicken to the pasta and cheese mixture.

How to Make Mac and Cheese

Cook the pasta. Then drain it and return it to the cooking pot.

Make the cheese sauce. First, melt the butter in a medium saucepan. Then whisk in the flour and cook, whisking, for 1-2 minutes. Whisk in the milk and cook until thickened. Off the heat, stir in the seasonings and half of the cheese.

Combine pasta and cheese sauce. Pour the sauce over the pasta and stir until combined.

Assemble. Pour half of the pasta with cheese sauce into a 9×13-inch baking dish. Top with cheese. Pour in the rest of the pasta and top with more cheese.

Bake, uncovered, at 375° F for 15-20 minutes, until hot and melty. Serve and enjoy!

Make Ahead Instructions

You can assemble this mac and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe card below.

Serving Suggestions

Vegetables. Add in a simple veggie side dish to make this mac and cheese a meal. Try Sautéed Green Beans, Sautéed Zucchini or Roasted Carrots.
Salad: A crisp green salad and creamy mac and cheese are a perfect pair! We love this Spinach Quinoa Salad, Kale Salad and Arugula Salad.
As a Side Dish: This macaroni and cheese recipe feeds a crowd as a side dish, and it’s a favorite for a holiday meal. Serve it with ham, turkey, Instant Pot Pulled Pork or Air Fryer Fried Chicken.

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Homemade Mac and Cheese

This Homemade Mac and Cheese Recipe is the ultimate comfort food! It's exceptionally cheesy, creamy and so easy to make. Serve it as a main dish with a vegetable or salad on the side, or as a side dish with your favorite meals.

Course Main Dish

Cuisine American

Keyword homemade mac and cheese, mac and cheese, mac and cheese recipe, macaroni and cheese recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 435kcal

Ingredients

Mac and Cheese

16 ounces short pasta shapes such as elbow macaroni or shells
8 ounces sharp cheddar cheese shredded, about 2 cups, divided
8 ounces sharp white cheddar cheese shredded, about 2 cups, divided
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups milk low fat or whole
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder

Instructions

Grease a 9×13-inch baking dish with butter or cooking spray. Preheat the oven to 375° F.
Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain the pasta and place it back into the cooking pot.
Meanwhile, combine the two cheeses in a bowl.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Continue whisking until lightly browned, 1-2 minutes. Gradually whisk in the milk. Continue cooking, whisking often, until the mixture begins to thicken, about 5 minutes. Remove from heat.
Whisk in the salt, pepper, paprika and garlic powder. Then gradually stir in half of the cheese until melted. Pour the cheese sauce over the pasta and stir to combine.
Pour half of the pasta with cheese sauce into the baking dish and sprinkle on ⅓ of the remaining cheese. Top with the remaining pasta. Sprinkle the remaining cheese evenly over the top.
Bake 15-20 minutes, uncovered, until hot and bubbly and cheese is melted on top.

Video

Notes

You can assemble the macaroni and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe.

Nutrition

Read Homemade Mac and Cheese for the full recipe. Originally posted at Kristine's Kitchen

Sautéed Green Beans

Kristine Rosenblatt — Thu, 17 Aug 2023 18:08:25 +0000

Crisp, fresh Sautéed Green Beans are an easy side dish that you’ll want to make again and again! This simple recipe is extremely versatile and perfect for both weeknight dinners and holiday meals.

Sautéed Green Beans

These sautéed green beans are a simple yet flavorful way to enjoy fresh green beans. Even green bean skeptics have been known to devour these green beans! Both their bright green color and their crisp-tender texture make these green beans especially appealing.

Why You’ll Love this Green Beans Recipe

Flavor! Fresh garlic, salt and pepper add a pop of flavor that will keep everyone going back for more. By keeping the seasonings simple, we allow the natural sweetness of the fresh green beans to shine through.
Short Ingredient List. You’ll need only three ingredients, plus salt and pepper to make this healthy side dish. All of the ingredients, except for the green beans, are pantry staples.
Healthy. Green beans are a good source of fiber, as well as Vitamin C and Vitamin K.
Versatile. They make a quick, easy and delicious side dish for any meal. Try them with Instant Pot Pork Chops, Baked Chicken Breast, and this favorite Salmon Recipe. Or enjoy them as a Thanksgiving side dish.

Ingredients You’ll Need

Fresh Green Beans. Green beans, often called string beans, are also called snap beans, French beans or haricot vert. They will have the best flavor and texture when you buy them in season and local (such as at a farmer’s market).
Olive Oil: For sautéing.
Garlic: Fresh garlic adds delicious flavor.
Salt and Pepper: I like to use kosher salt or fine sea salt and freshly ground black pepper.

How to Cook Green Beans

Trim the stem ends off of the beans, either by snapping them off with your fingers or by cutting them off with a knife.

Blanch green beans. Place them in a pot of boiling water, cover the pot, and boil for 3 minutes. This step makes the green beans tender, which is difficult to do using only a skillet.

Ice bath. Immediately transfer the green beans to an ice bath. This step helps them to retain their bright green color.

Dry the green beans well with a clean kitchen towel.

Sauté. Heat the olive oil in a large skillet. Add the green beans and cook for 3-5 minutes, stirring often.

Season. Add the minced garlic, salt and pepper to the skillet and remove the pan from the heat. Stir for 30 seconds to allow the garlic to cook in the hot skillet. Then add any additional seasonings, such as grated Parmesan, red pepper flakes or fresh herbs. See the recipe variations below for lots of ideas!

Recipe Tips

Buying fresh green beans: Look for green beans that have a bright green color and are free of blemishes or dark spots. The stems should look fresh and the beans should have a crisp snap when broken.
Don’t overcook: When boiling or sautéing, cook them until just crisp-tender so that they’ll have a crisp, crunchy bite.
Storage: Fresh green beans are best used soon after buying, but you can store them in a plastic bag or airtight container in the refrigerator for up to 4 days.
Make ahead: You can wash and trim the beans up to one day ahead and then cook them right before serving. Store leftovers for up to 2 days in an airtight container in the refrigerator. Reheat them gently in a skillet with a little olive oil or in the microwave.

Recipe Variations

Here are some easy ways to change up the flavors in this green beans recipe:

Cheese: Top with grated Parmesan, crumbled feta or goat cheese after cooking.
Shallots: Sauté 1-2 sliced shallots along with the green beans.
Fresh Herbs: Sprinkle on chopped fresh herbs before serving. Try basil, dill, parsley or thyme.
Bacon: Top with cooked crumbled bacon.
Red Pepper Flakes: Sprinkle on a pinch or two of crushed red pepper flakes for spice.
Nuts: Serve sautéed green beans with slivered or sliced almonds or walnuts. Toast the nuts in a skillet for a few minutes to enhance their toasty, nutty flavor.
Lemon: Serve with a squeeze of lemon juice or grate fresh lemon zest over the cooked green beans.
Butter: Add richness with a pat of butter or Garlic Butter.
Tomatoes: Toss the cooked green beans with halved cherry tomatoes. It’s an irresistible combination, especially if you add in sautéed shallots.
Add a Sauce or Glaze: Serve with Balsamic Glaze or Chimichurri.

More Green Bean Recipes

Try one of these delicious ways to cook green beans next!

Simple Sautéed Green Beans Recipe

Crisp, fresh Sautéed Green Beans are an easy side dish that you’ll want to make again and again! This simple recipe is extremely versatile and is perfect for both weeknight dinners and holiday meals. See the notes below for different seasoning ideas and recipe variations.

Course Side Dish

Cuisine American

Keyword green bean recipes, green beans, green beans recipe, sauteed green beans

Prep Time 12

Cook Time 8

Total Time 20

Servings servings

Calories 68kcal

Ingredients

1 pound fresh green beans
1 tablespoon olive oil
2 cloves garlic minced
¼ teaspoon kosher salt or fine sea salt
freshly ground black pepper to taste
Optional, for serving: grated Parmesan cheese, pinch of red pepper flakes find more ideas in the notes below

Instructions

Put about 2 inches of water in the bottom of a pot. Bring to a boil.
Meanwhile, wash the green beans and trim off the stem ends.
Once the water comes to a boil, add the green beans, cover the pot with a lid, and cook for 3 minutes.
Immediately use tongs or a slotted spoon to transfer the green beans to a bowl of ice water. Let them rest in the ice water for about 2 minutes, then place the green beans on a clean kitchen towel and dry them well.
Heat the olive oil in a large skillet over medium heat. Once hot, add the green beans to the skillet and cook for 3-5 minutes, stirring often.
Add the garlic, salt and pepper to the pan. Remove the pan from the heat and stir for 30 seconds; the garlic will cook since the skillet will still be hot.
Serve as is, or with grated Parmesan, red pepper flakes or as desired.

Video

Notes

Recipe Variations:

Cheese: Top with grated Parmesan, crumbled feta or goat cheese after cooking.

Shallots: Sauté 1-2 sliced shallots along with the green beans.

Fresh Herbs: Sprinkle on chopped fresh herbs before serving. Try basil, dill, parsley or thyme.

Bacon: Top with cooked crumbled bacon.

Red Pepper Flakes: Sprinkle on a pinch or two of crushed red pepper flakes for spice.

Nuts: Serve sautéed green beans with slivered or sliced almonds or walnuts. Toast the nuts in a skillet for a few minutes to enhance their toasty, nutty flavor.

Lemon: Serve with a squeeze of lemon juice or grate fresh lemon zest over the cooked green beans.

Butter: Add richness with a pat of butter or Garlic Butter.

Tomatoes: Toss the cooked green beans with halved cherry tomatoes. It’s an irresistible combination, especially if you add in sautéed shallots.

Add a Sauce or Glaze: Serve with Balsamic Glaze, Chimichurri.

Nutrition

Read Sautéed Green Beans for the full recipe. Originally posted at Kristine's Kitchen

Granola Recipe

Kristine Rosenblatt — Sat, 05 Aug 2023 14:04:08 +0000

This easy Granola Recipe makes the best homemade granola! It’s healthy, customizable, and tastes so much better than store-bought.

If you love homemade granola try one of these easy granola recipes next: Peanut Butter Granola, Pumpkin Granola and Cranberry Coconut Granola.

Homemade Granola Recipe

This homemade granola is one of my favorite make ahead breakfasts. It’s crunchy, slightly sweet and loaded with nuts and seeds for satiating protein and fiber. The best part about this recipe is that it’s so easily customizable! You can swap in your favorite nuts or seeds or add dried fruit, coconut flakes or even chocolate chips. I’ve listed lots of granola ideas below.

I love to serve this healthy granola over plain Greek yogurt for breakfast or a snack. You can layer yogurt, granola and fresh fruit to make a yogurt parfait. It’s also delicious served with fresh berries or sliced banana and milk.

Granola Recipe Ingredients

Old Fashioned Rolled Oats: You’ll need rolled oats, not quick oats or steel cut oats, for this recipe. If you need the granola to be gluten-free, be sure to use certified gluten free oats.
Ground Flaxseed: Adding ground flaxseed to granola is an easy way to boost the fiber, protein and omega 3 fatty acids.
Almonds, Pecans and Pepitas: This is my favorite combination of nuts and seeds for granola, but you can swap in others that you enjoy. I used sliced almonds; slivered or chopped whole almonds will also work.
Coconut Oil or Olive Oil: The oil helps the granola to crisp up as it bakes. I’ve tested this recipe both with melted coconut oil and olive oil and it’s delicious both ways. When using coconut oil, I prefer to use unrefined (virgin) coconut oil because it is less processed. It has a slight coconut flavor that is delicious in granola.
Pure Maple Syrup: For sweetness. Be sure to use pure maple syrup, not pancake syrup. You can substitute honey if desired. If you use honey, watch the granola more closely as it bakes because I find that honey makes the granola brown faster.
Cinnamon: For a touch of warm spice.
Vanilla: Adds a little extra sweetness.
Salt: A dash of salt enhances all of the flavors.

How to Make Granola

Combine dry ingredients: In a large mixing bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.

Whisk wet ingredients: In a liquid measuring cup or small bowl, whisk together the oil, maple syrup, cinnamon, vanilla and salt.

Mix together: Pour the wet ingredients over the dry and mix until combined.

Spread the granola out in an even layer on a parchment paper-lined rimmed baking sheet.

Bake the granola at 300° F for 15 minutes. Then stir it gently and press it down into an even layer. Bake for 10-20 more minutes, until the granola is lightly golden brown.

Let the granola cool on the baking sheet. It will dry and crisp up as it cools.

Granola Recipe Variations

There are so many delicious ways to adapt this recipe!

Seeds: Swap the pumpkin seeds (pepitas) with sunflower seeds or sesame seeds.
Chia Seeds: Add up to 1/4 cup of chia seeds to the dry ingredients. Or try this Orange Chia Seed Granola recipe.
Coconut: Coconut flakes are a delicious addition to homemade granola. Stir them in before baking and they will get lightly toasted in the oven.
Nut Butter: Whisk 1/4 cup of almond butter or peanut butter into the wet ingredients. This will add flavor and will also help the granola to clump together into clusters.
Chocolate Chips: Stir chocolate chips into the cooled granola after baking. (If you stir them into the granola while it is still warm, the chocolate may melt.)
Dried Fruit: Stir dried fruit, such as dried cranberries, dried cherries, chopped dried apricots or raisins, into the granola after baking.

Storage Instructions

Store granola in an airtight container for up to 2 weeks. For maximum freshness, store it in the refrigerator.

Looking for a granola bar recipe? Try these Banana Chocolate Chip Granola Bars or Chewy Chocolate Chip Granola Bars.

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Homemade Granola Recipe

This homemade granola is crunchy, slightly sweet and spiced with cinnamon. Use the recipe as written below or swap in your favorite nuts, seeds or dried fruit.

Course Breakfast, Snack

Cuisine American

Keyword granola, granola recipe, homemade granola

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 230kcal

Ingredients

4 cups old-fashioned rolled oats gluten free if needed
¼ cup ground flaxseed
½ cup sliced almonds
½ cup pecans coarsely chopped
⅓ cup pepitas
¼ cup melted coconut oil or olive oil
½ cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.
In a small bowl or liquid measuring cup, whisk together the melted coconut oil (or olive oil), maple syrup, cinnamon, vanilla and salt.
Pour the wet ingredients over the dry and stir until well combined.
Spread the granola in an even layer on the baking sheet. Bake for 15 minutes, then stir. Press the granola down into an even layer and bake for 10-20 more minutes, until lightly golden. Watch the granola carefully as it nears the end of the bake time since it can go from perfect to burnt quickly.
Let granola cool completely on the baking sheet and then transfer to an airtight container for storage. Granola will keep in an airtight container for 2 weeks. For maximum freshness, store in the refrigerator.

Video

Nutrition

Read Granola Recipe for the full recipe. Originally posted at Kristine's Kitchen

Hummus Recipe

Kristine Rosenblatt — Mon, 24 Jul 2023 17:53:08 +0000

This Hummus Recipe makes the best creamy hummus! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack.

10 minutes to homemade hummus? Yes please!

Making your own dips and spreads is healthier and more budget-friendly than buying them at the store. You might also enjoy these easy dip recipes: Tzatziki Sauce, White Bean Dip and Salsa Recipe.

The Best Hummus Recipe

What makes the best hummus recipe? For me, a few things are essential when making hummus:

The texture has to be incredibly smooth and creamy.
It has to have exceptional flavor. If I’m going to go to the effort to make homemade hummus, it has to taste better than what I could buy at the store. This hummus is fresh and flavorful.
It needs to be quick and easy to make. This recipe will take you just 10 minutes to make, start to finish.

What is Hummus

Hummus is a dip or spread that originated in the Middle East and is often found in the Mediterranean diet. The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!

How to make smooth, creamy hummus

There are two secrets that I’ve found make the best creamy hummus:

Add Aquafaba. Aquafaba is the liquid in which chickpeas have been cooked (if you cook them from dry), or the liquid that you find in a can of chickpeas. Instead of blending water into hummus to thin it out, use aquafaba for an especially creamy hummus. What if you forget to reserve the aquafaba? Use ice-cold water instead.
Process the ingredients for a full 5 minutes in a food processor (or blender). This fully purees the chickpeas and whips air into the hummus, giving it the best light and creamy texture.

Do you have to peel the chickpeas?

You can, but personally I don’t find it worth it. Yes, peeling the chickpeas will make a slightly smoother hummus, but I don’t find that it makes enough difference to be worth the extra time and effort.

Blender or Food Processor?

I’ve tested this recipe in both a food processor and a blender, and didn’t notice a difference in the smoothness of the hummus. The key is to process the hummus long enough to get it smooth. I prefer using a food processor because it can be difficult to get all of the hummus out of a blender.

Hummus Ingredients

Here’s a look at the ingredients you’ll need to make hummus.

Chickpeas: You’ll need one 15 ounce can of chickpeas or 1 1/2 cups of cooked chickpeas for this recipe.
Aquafaba: Reserve this liquid from the can of chickpeas. Or, if you cook the chickpeas from dry, reserve some of the cooking liquid.
Tahini: Tahini is a paste made of ground sesame seeds. It tastes a bit nutty (but is nut-free) and adds creaminess and flavor to hummus.
Olive Oil: For richness, flavor and a luxurious texture.
Lemon Juice: Brightens up the flavors. Fresh lemon juice is best.
Garlic: For flavor. Err on the side of using less to start; since you’re adding the garlic raw a little goes a long way.
Cumin: For warm, earthy flavor.
Salt: Makes all of the flavors pop. I recommend using fine sea salt or kosher salt. If you use table salt, start with half of the amount listed in the recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Hummus

Drain the chickpeas over a bowl or large liquid measuring cup to collect the liquid from the can (aquafaba).

Add all of the ingredients to a food processor or blender.

Process for 5 minutes, until the hummus is smooth and creamy. Stop and scrape down the sides of the bowl as needed. If the hummus is too thick, blend in a little more of the chickpea liquid to create your desired consistency.

Garnish hummus with a drizzle of olive oil and a sprinkle of paprika. It’s also delicious served with a sprinkle of toasted pine nuts or sesame seeds, chopped fresh parsley and/or a few additional chickpeas on top.

How to Store

Homemade hummus can be stored in an airtight container in the refrigerator for up to 1 week.

Serving Suggestions

There are so many ways to enjoy hummus!

Serve it as a dip for an appetizer or snack with fresh cut veggies (raw carrots, bell peppers, cucumbers, etc.) and Pita Bread.
Use it as a sandwich spread. I love to use it on a Mediterranean-style veggie sandwich with spinach, roasted red peppers, cucumber slices and feta cheese.
Add a big spoonful of hummus to a grain bowl, such as this Quinoa Bowl.
Make a Hummus Veggie Wrap with roasted vegetables, spinach, hummus and pine nuts.
Thin hummus out with additional aquafaba (or water) and use it as a salad dressing.

Do you have any other favorite ways to serve hummus? I’d love to hear in the comments below!

More Hummus Ideas

I love this basic hummus recipe and it’s the one I make most often. However, there are endless possibilities for ways to flavor your hummus.

Roasted Red Pepper Hummus: Omit the aquafaba (but save some to blend in at the end if the hummus is too thick) and blend in 1 cup of drained jarred roasted red peppers or 1 cup homemade Roasted Red Peppers.
Roasted Garlic Hummus: Blend in two heads of Roasted Garlic (squeeze the soft garlic out of the paper skins after roasting).
Carrot Hummus: Carrots add delicious sweetness to hummus, which is balanced out by savory garlic in this Roasted Carrot and Garlic Hummus recipe.
Pesto Hummus: Blend in 2-4 tablespoons of Basil Pesto, to taste. Garnish with additional pesto and pine nuts.
Make it spicy: Add a pinch (or more) of ground cayenne pepper for heat.

Best Hummus Recipe

This Hummus Recipe makes the best creamy hummus, better than store-bought! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack or appetizer.

Course Appetizer, DIY, Snack

Cuisine Mediterranean

Keyword hummus, hummus recipe

Prep Time 10

Total Time 10

Servings servings

Calories 154kcal

Ingredients

15 ounce can chickpeas drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid
3 tablespoons aquafaba liquid from chickpea can
⅓ cup tahini
3 tablespoons olive oil
2 tablespoons fresh lemon juice plus up to 1 more tablespoon, to taste
1 small clove garlic
½ teaspoon ground cumin
½ teaspoon fine sea salt or Kosher salt or to taste

Instructions

Add all ingredients to a food processor or blender.
Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed. Add more of the chickpea liquid if needed to create your desired consistency.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Video

Notes

Makes 2 cups.

Nutrition

Read Hummus Recipe for the full recipe. Originally posted at Kristine's Kitchen

Cherry Pie

Kristine Rosenblatt — Tue, 27 Jun 2023 16:08:00 +0000

With its sweet cherry filling and buttery, flaky pie crust, this Cherry Pie is completely irresistible. Make it with fresh or frozen cherries.

There’s nothing better than a homemade pie made from scratch. Try my Blueberry Pie, Apple Pie and Blackberry Pie recipes next.

The Best Cherry Pie

Making the best cherry pie comes down to a few simple steps:

For a thick cherry pie filling, bake the pie until the juices are very bubbly. Allowing the juices to come to a boil in the oven activates the cornstarch to thicken the filling. It’s also important to let the pie cool before slicing into it. If you cut it too soon you risk a soupy pie filling.
A few ingredients enhance the flavor of the cherries. Lemon juice and vanilla extract, plus a touch of almond extract complement the cherries and give the filling exceptional flavor. The almond extract is optional; if you don’t have any on hand the pie will still be delicious without it.
Adjust the sugar to your tastes. Taste your cherries and add more or less sugar depending on how sweet they are. I tested this recipe with sweet cherries. If you use tart cherries, you’ll want to increase the sugar in the recipe.
You’ll love our easy all-butter homemade pie crust. It rolls out beautifully, doesn’t require chilling and bakes up nice and flaky. Even if you are new to making pie crust, I promise you can make this pie crust recipe!

This cherry pie always gets rave reviews. We like to serve it with a scoop of vanilla ice cream – so good!

How to Pit Cherries

My favorite way is to use a cherry pitter, an inexpensive kitchen gadget that quickly and easily removes the pits. To pit cherries without a cherry pitter, you can use a chopstick to push the cherry pits out. Or, just halve the cherries and pull the pits out.

How to Make Cherry Pie

Make the cherry pie filling. Pit the cherries. I like to cut the pitted cherries in half, but you can leave them whole if you prefer. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, salt and almond extract. Stir until you no longer see any white cornstarch on the cherries.

Make the pie crust. Lay the bottom pie crust into the pie dish. (You can use a store-bought pie crust if you prefer.)

Add the cherry filling, including the juices. Pour the cherry filling and all juices from the bowl into the pie crust. Most of the cornstarch will be in the juice, so you want to be sure to add all of the juices to the pie for a thick pie filling. Scatter a few small pieces of butter on top of the filling.

Top with the top pie crust. You can make a lattice crust or you can place the top pie crust on whole and cut a few slits for steam to escape. Brush the top of the pie with an egg wash, made by mixing one egg with a tablespoon of milk. The egg wash helps the crust to brown in the oven and gives it a beautiful shine. For added sweetness and sparkle, you can sprinkle the pie with coarse sugar or granulated sugar before baking.

Bake at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for 40-50 more minutes, until the filling is very bubbly. Check on the pie partway through the baking time and loosely cover it with foil if the edges of the crust are browning too much.

Let the pie cool for at least 3 hours after it bakes before slicing and serving.

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How to Use Frozen Cherries

You can make this cherry pie year-round using frozen cherries. Place the cherries in a colander set over a bowl and allow them to fully thaw. You can save any accumulated juices in the bowl for another use, or discard. Then use the thawed cherries in the recipe, without any other modifications. The filling may be a bit more juicy when using frozen cherries.

Make Ahead and Freezer Instructions

To freeze cherry pie: The baked pie can be frozen for up to 3 months. Let it cool completely and then wrap it tightly before freezing. Thaw for 24 hours in the refrigerator before serving.
The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out.
Cherry pie filling can be frozen for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

More Pie Recipes

If you love cherry pie, you might also enjoy this Cherry Crumble Pie recipe. Or try one of these delicious pies:

The BEST Cherry Pie

This cherry pie recipe is simply the best! The cherry filling is sweet and juicy and can be made with fresh or frozen cherries. The pie crust is perfectly flaky and buttery. Brushing the top of the crust with an egg wash gives it a bit of shine and beautiful golden brown color.

Course Dessert

Cuisine American

Keyword cherry pie, cherry pie recipe

Prep Time 45

Cook Time 1 5

Chilling Time 20

Total Time 2 10

Servings servings

Calories 502kcal

Ingredients

For the Cherry Filling

6 cups sweet cherries 2 pounds, pitted and halved*
⅔ cup granulated sugar see note
⅓ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon almond extract optional*
1 tablespoon unsalted butter for dotting on the filling

For the Pie Crust

2 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter cut into cubes
7 tablespoons ice-cold water

Egg Wash + Sugar Sprinkle

1 egg
1 tablespoon milk
coarse sugar or granulated sugar for sprinkling, optional

Instructions

Make the Cherry Filling

Place the pitted, halved cherries in a large bowl. Add the granulated sugar, cornstarch, lemon juice, vanilla, salt and almond extract (if using). Stir to combine until you no longer see the white cornstarch. Set aside while you prepare the crust. The cherries will release some of their juices as they rest.

Make the Pie Crust

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 8 to 10 times, until the largest butter pieces are the size of small peas.
Add the ice-cold water and pulse just until the dough comes together. It may still be a little crumbly.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk of dough out into a 12-inch round and transfer it to a pie dish. (To transfer the rolled out dough easily, wrap it around your rolling pin to help move it.)

Assemble the Pie

The cherries will have released some of their juices. Stir the cherry mixture to make sure everything is well combined. Pour the cherries and all juices from the bowl into the pie crust. You want all of the juices in the pie because this is where most of the cornstarch is, which will thicken the filling.
Cut the 1 tablespoon of butter into small cubes and scatter them over the top of the cherry filling.
Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top crust. If putting the full dough round on top of the pie, be sure to cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice-top pie crust: Cut the second dough round into strips anywhere between ¾-inch and 1 ¼-inch wide. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with a little space in between. Then weave in the remaining strips of dough going the opposite direction on the pie. (See my apple pie recipe for step by step photos.)
Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under and use your fingers or a fork to flute/crimp the edges of the crust as desired.

Brush with Egg Wash & Bake

Beat the egg and milk together in a small bowl. Lightly brush the top of the pie crust with the egg wash. (You will not use all of the egg wash.) If desired, sprinkle coarse sugar or granulated sugar over the top of the pie.
Place the pie in the refrigerator for about 20 minutes before baking. While the pie chills, preheat the oven to 400° F with a rack in the lower third of the oven.
Bake the pie in the lower third of the oven at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for 40 to 50 more minutes, until the filling is very bubbly. (The filling must become very bubbly/boil to activate the cornstarch for a thick filling.) Start checking on the pie about halfway through the baking time and cover it loosely with foil as needed to prevent the crust from over-browning.
Let the pie cool to room temperature for at least 3 hours before serving to allow the filling to thicken.

Notes

You can adjust the amount of sugar added to the filling depending on how sweet or tart your cherries are and how sweet you like your pie.
If making the pie with tart cherries, increase the sugar in the filling to 1 cup.
Adding 1/4 teaspoon of almond extract to the filling enhances the flavor, but if you don’t have almond extract on hand you can omit it.
To use frozen cherries: Place the cherries in a colander set over a bowl and allow them to fully thaw. You can save any accumulated juices in the bowl for another use, or discard. Then use the thawed cherries in the recipe, without any other modifications. The filling may be a bit more juicy when using frozen cherries.
Store pie at room temperature for up to 8 hours, or in the refrigerator, covered with plastic wrap, for up to 3 days.
Once completely cool, the baked pie can also be frozen, wrapped tightly, for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out.
Cherry pie filling can be frozen for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

Nutrition

Read Cherry Pie for the full recipe. Originally posted at Kristine's Kitchen

Sautéed Zucchini

Kristine Rosenblatt — Thu, 15 Jun 2023 13:40:56 +0000

Sautéed Zucchini is an easy, healthy side dish that’s perfect for serving with grilled meats, pasta and more! Garlic, thyme and Parmesan cheese bring lots of flavor to this quick zucchini recipe.

Best Sautéed Zucchini

When I want a quick and easy way to cook zucchini, I turn to this sautéed zucchini recipe. Fresh zucchini is sliced and cooked in a skillet with a little olive oil until it’s golden brown and tender. I toss the seasonings together with the zucchini right in the skillet so that there’s only one dish to wash at the end. Start to finish, this easy sautéed zucchini takes just over 10 minutes to make.

This healthy zucchini recipe is as delicious as it is easy. I recommend cooking more zucchini than you think you’ll need because chances are everyone is going to want to go back for seconds!

Recipe Ingredients

You’ll need 5 ingredients, plus salt and pepper, to make this sautéed zucchini recipe.

Zucchini: Small to medium sized zucchini have more flavor than large zucchini.
Olive Oil: Keeps the zucchini from sticking to the pan and adds flavor.
Garlic Powder: Using garlic powder is an easy way to add garlic flavor to the zucchini.
Dried Thyme: Thyme complements the flavor of the zucchini. Italian seasoning also works well here.
Salt and Pepper: Adjust the amounts to your tastes. I like to use Kosher salt for its coarser grains. If you use table salt, you’ll want to start with half of the amount listed in the recipe.
Parmesan Cheese: Grated Parmesan cheese adds salty, cheesy flavor. You can omit the Parmesan for a dairy-free recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Sautéed Zucchini

Learn how to cook zucchini in a skillet until it’s perfectly tender and flavorful.

Start by slicing the zucchini into rounds. Aim to make the rounds a little over 1/4-inch thick.
Heat the olive oil in a large skillet over medium-high heat. Add the zucchini to the pan and sprinkle the seasonings evenly over the zucchini.

Cook the zucchini for 4-5 minutes, until it is crisp tender and golden brown on the edges. Toss/flip the zucchini occasionally to help it cook evenly.
Remove the pan from the heat and sprinkle the grated Parmesan evenly over the zucchini. Then serve and enjoy!

Looking for more ways to cook zucchini? You may also love Air Fryer Zucchini and Roasted Zucchini.

Sautéed Zucchini Recipe Tips

Don’t slice the zucchini too thin, since thin slices are more prone to turning mushy. I aim to cut rounds a little thicker than 1/4 inch.
Be careful to not overcook the zucchini or it may get mushy.
You can sprinkle on some red pepper flakes along with the Parmesan if you like spice.
This recipe also works well with yellow summer squash. You can use a combination of zucchini and yellow squash.

Storage and Reheating Instructions

Leftover sautéed zucchini is best eaten within 1-2 days. I like to heat it up and serve it alongside eggs for breakfast. Store leftovers in an airtight container in the refrigerator.

The best way to reheat sautéed zucchini is in a skillet with a little olive oil over medium heat, heating a few minutes on each side. Place the zucchini in a single layer in the pan to help it crisp it back up. The skillet method is much preferred over using the microwave, which can make the zucchini soggy.

More Zucchini Recipes

Or try any of these 35+ Zucchini Recipes.

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Easy Sautéed Zucchini

Sautéed Zucchini is an easy, healthy side dish that's perfect for serving with grilled meats, baked chicken, pasta and more. Garlic, thyme and Parmesan cheese bring lots of flavor to this quick zucchini recipe.

Course Side Dish

Cuisine Italian

Keyword sauteed zucchini

Prep Time 6

Cook Time 5

Total Time 11

Servings servings

Calories 76kcal

Ingredients

4 medium zucchini
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon kosher salt
freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese

Instructions

Slice the zucchini into rounds that are a little thicker than ¼-inch thick.
Heat the olive oil in a large skillet over medium-high heat.
Add the zucchini to the pan. Sprinkle the garlic powder, dried thyme, salt and pepper evenly over the zucchini.
Cook for 4-5 minutes, tossing the zucchini occasionally to cook both sides evenly, until zucchini is crisp-tender and golden brown.
Remove the pan from the heat. Sprinkle the grated Parmesan evenly over the zucchini in the pan. Serve.

Notes

This recipe also works well with yellow squash. You can use a combination of yellow squash and zucchini.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a little olive oil over medium heat, heating a few minutes on each side. Place the zucchini in a single layer in the pan to help it crisp back up.

Nutrition

Read Sautéed Zucchini for the full recipe. Originally posted at Kristine's Kitchen

Mango Smoothie

Kristine Rosenblatt — Tue, 13 Jun 2023 20:45:00 +0000

This refreshing Mango Smoothie is made with just 4 ingredients. It’s thick, creamy and bursting with sweet mango flavor.

If you love mangoes, you are going to go crazy for this healthy mango smoothie! Every time I blend up this smoothie, I’m always surprised at how much it tastes like dessert. In fact, sometimes I eat it with a spoon and pretend it’s ice cream – it’s that thick and creamy. Of course, you can thin it out with more milk if you prefer a thinner smoothie.

Why You’ll Love this Mango Smoothie

This mango smoothie is one of our favorite smoothie recipes. There’s so much to love about it!

Sweet and refreshing. Fruit smoothies are a great way to cool down on a hot day. The sweet flavor and thick, creamy texture of this smoothie will make you feel like you’re sipping on a decadent dessert, but it’s one you can feel good about enjoying.
4 simple ingredients. You’ll love the short ingredient list for this mango smoothie. The ingredients are easy to keep on hand in your kitchen, so you can blend up this smoothie whenever you like.
Quick breakfast or snack. Pair this mango smoothie with a slice of peanut butter toast for breakfast, or enjoy it as a refreshing afternoon snack.
Make it any time. You can make this smoothie with fresh or frozen fruit, so it’s perfect for any time of year.
Easily customizable. Add strawberries or pineapple, blend in some greens, make it dairy-free… the options are endless! Look for the recipe variations section below for lots of mango smoothie ideas.

Mango Smoothie Ingredients

Mango – Frozen mango is one of my favorite smoothie ingredients because it blends up to make an incredibly thick, smooth and creamy smoothie. You can also make this smoothie with fresh mango. You’ll need less liquid for a fresh mango smoothie.
Banana – Half of a banana adds sweetness to the smoothie. If you make the smoothie with frozen mango, a fresh banana works fine. If you use fresh mango, use frozen banana to thicken the smoothie. Quick tip: Peel and quarter extra ripe bananas and then freeze them so they are always ready to use in smoothies.
Greek Yogurt – Plain Greek yogurt is one of my favorite smoothie ingredients. It adds protein, flavor and creaminess to smoothie recipes. You can use vanilla yogurt for a sweeter smoothie.
Milk – Milk helps the ingredients to blend well. Use your preferred milk or non-diary substitute, such as almond milk. I usually use unsweetened vanilla almond milk. You can also use orange juice, coconut water or coconut milk.

How to Make a Mango Smoothie

Follow these tips to make the best mango smoothie.

Start by adding all of the ingredients to your blender. Blend until fully combined and smooth.
If your blender has a tamper, use it to help the smoothie blend evenly. This is especially important since this smoothie is so thick. If you don’t have a tamper, just stop the blender and stir with a spoon.
Start blending on low speed and then increase the speed as the smoothie starts to come together.
For a thick smoothie, start by adding less liquid and then add more as needed until your desired consistency is reached.
Smoothies taste best when served right away after blending.

Recipe Variations

Dairy-Free: Omit the yogurt or use a dairy-free yogurt. Use nondairy milk, juice or coconut water for the liquid. Orange juice is a good choice, since the citrus complements the mango flavor.
Strawberry Mango Smoothie: Add 1 cup of fresh or frozen strawberries. You will need to add additional liquid if using frozen strawberries.
Mango Pineapple Smoothie: For a tropical smoothie, add 1 cup of fresh or frozen pineapple. Increase the liquid amount as needed.
Carrot Mango Smoothie: If you have a high powered blender, try adding a chopped carrot to the smoothie. The carrot will add sweetness and will brighten the orange color.
Add Cauliflower: Adding frozen cauliflower to a smoothie is an easy way to boost the nutrition without changing the flavor.
No Banana: You can omit the banana and substitute other fruits if desired.
Add Chia Seeds or Ground Flaxseed: This is an easy way to boost the fiber content of a smoothie.
Spinach: Add one cup of loosely packed fresh spinach leaves to the blender. Blend until smooth. The spinach will give your smoothie a green color, but it won’t make your smoothie taste like spinach.
Make it Sweeter: Blend in a teaspoon or two of honey or pure maple syrup. Or use juice instead of milk for the liquid, or vanilla yogurt instead of plain yogurt.
Add Vanilla: Add 1/4 teaspoon of pure vanilla extract for an added touch of sweetness.

More Smoothie Recipes

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Best Mango Smoothie Recipe

This Mango Smoothie is thick, creamy and refreshing. It's easy to make using just 4 ingredients. See the post above for lots of ways to customize this healthy smoothie recipe.

Course Smoothie

Cuisine American

Keyword mango smoothie

Prep Time 5

Total Time 5

Servings servings

Calories 160kcal

Ingredients

2 cups frozen mango pieces
½ medium banana
¼ cup plain Greek yogurt
¾ cup unsweetened vanilla almond milk can substitute dairy milk or your milk of choice

Instructions

Place all ingredients in a blender. Blend until smooth. (If your blender has a tamper you may want to use it to help the smoothie blend evenly. Otherwise stop to stir with a spoon as needed.)
If the smoothie is too thick, you can add a little more milk to thin it out. Serve immediately.

Notes

If using frozen mango and frozen banana, you may need to add a little extra milk (or your liquid of choice) to thin out the smoothie. If using fresh mango, use frozen banana to thicken the smoothie.
Make it dairy-free: Omit the yogurt or use a dairy-free yogurt. Use nondairy milk or juice for the liquid. Orange juice is a good choice, since the citrus complements the mango flavor.
You can substitute orange juice or coconut water for the milk for a sweeter smoothie.
Try adding strawberries or pineapple to this smoothie. Add additional liquid as needed if you use frozen fruit.

Nutrition

Read Mango Smoothie for the full recipe. Originally posted at Kristine's Kitchen

Blueberry Pancakes

Kristine Rosenblatt — Sat, 10 Jun 2023 13:24:23 +0000

These Blueberry Pancakes are soft, fluffy and bursting with sweet, fresh blueberries! They’re a favorite for breakfast or brunch.

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I based this blueberry pancakes recipe off of our very best Buttermilk Pancakes recipe. We make buttermilk pancakes almost every week, so needless to say that recipe is a tried-and-true favorite. When my kids kept asking for blueberries in their pancakes I decided to adapt the recipe. These blueberry pancakes turned out so delicious, I just had to share them with you!

Why You’ll Love this Recipe

Quick and Easy. Skip the pancake mix, making these blueberry pancakes from scratch is so quick and easy. The batter takes just a few minutes to mix together and the pancakes cook quickly on a hot griddle or skillet.
Fluffy. If you’re looking for an exceptionally fluffy blueberry pancake recipe, this is it. Buttermilk helps to give the pancakes extra lift as they cook, and it also adds a delicious tangy flavor to the pancakes.
Bursting with Sweet Berries. Using a full 2 cups of blueberries in the batter ensures that you get sweet blueberries in every bite.
Freezer-Friendly. Extra pancakes freeze well for quick breakfasts (or snacks) later on.

Blueberry Pancakes Recipe Ingredients

You’ll need just a few simple ingredients to make these blueberry pancakes.

Butter: Adds richness and flavor.
Flour: Use all-purpose flour, or substitute half of the flour with whole wheat flour.
Sugar: Granulated sugar adds sweetness.
Baking Powder and Baking Soda: To help the pancakes rise as they cook so that they turn out nice and fluffy.
Salt: Enhances all of the flavors; don’t skip it!
Eggs: Two eggs help to bind the ingredients together and add flavor and richness to the batter.
Buttermilk: Using buttermilk rather than milk helps to make these pancakes extra fluffy and gives them more flavor. If you don’t have buttermilk on hand, learn how to make a Buttermilk Substitute.
Vanilla: For an added touch of warm sweetness.
Fresh Blueberries: Be sure to use fresh blueberries, not frozen. Read more about why below.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Blueberry Pancakes

Start by melting the butter, either in the microwave or on the stove. Then set it aside to cool slightly.

Next, combine the dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Combine the wet ingredients. In a large mixing bowl, whisk together the eggs, buttermilk and vanilla. Then whisk in the melted butter.

Pour the dry ingredients into the wet and whisk everything together until just combined. Then gently fold the blueberries into the batter.

Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray, as needed

To cook the pancakes, scoop about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, then flip and cook on the second side until golden brown.

Can You Use Frozen Blueberries?

I do not recommend using frozen blueberries in this recipe. I was hopeful that frozen blueberries would be an option (for convenience sake!), but unfortunately frozen blueberries did not work well when I tested them in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes. The cold berries also make it take longer for the pancakes to cook through, and some pancakes remained uncooked/soggy in the middle.

Recipe Tips

When measuring the flour, lightly spoon it into your measuring cup and then level it off. Scooping the flour directly with the measuring cup can cause you to pack in too much flour.
Don’t overmix the batter when combining the wet and dry ingredients or when mixing in the blueberries. Over-mixing can cause the pancakes to turn out flat.
Butter the cooking pan for golden brown pancakes and extra flavor.
Use fresh blueberries since frozen blueberries make for soggy pancakes.

What to Serve with Blueberry Pancakes

For added sweetness, serve these blueberry pancakes with maple syrup. Or skip the syrup – the blueberries make these pancakes sweet enough that you can go without it. You can also top these pancakes with a spoonful of Greek yogurt, fresh berries or sliced banana.

To round out a brunch menu, serve pancakes with one of these egg recipes: Scrambled Eggs, a simple Frittata or Egg Muffins. Pancakes also go well with Bacon and Fruit Salad. This Cold Brew Coffee is a great alternative to hot brewed coffee.

Freeze and Reheat for a Quick Breakfast

Leftover pancakes freeze wonderfully. Once cool, store them in an airtight container for up to 3 months. For best results, use a zip-top bag and squeeze out all of the extra air. Thaw pancakes at room temperature or on very low power in the microwave (the defrost setting works well if your microwave has one).

There are a few different ways to reheat pancakes:

Oven: Preheat oven to 350 degrees F. Place the pancakes in a single layer on a baking sheet. Cover them loosely with a sheet of foil to keep them from drying out and heat in the oven for about 5 minutes, until warm.
Microwave: Be sure to set it to low power and reheat in short 15 second increments. Microwave only 1-3 pancakes at a time, in a single layer, for best results.
Toaster: This works great for plain pancakes since it makes the outside of the pancakes crisp while warming the center. However, it’s not the best way to reheat blueberry pancakes because the blueberries can make a mess in the toaster.

More Pancake Recipes

Pancakes are one of our favorite breakfast recipes; here are a few more to try.

Blueberry Pancakes

These fluffy Blueberry Pancakes are bursting with sweet, fresh blueberries. Enjoy them with maple syrup for breakfast or brunch.

Course Breakfast

Cuisine American

Keyword blueberry pancakes

Prep Time 12

Cook Time 15

Total Time 27

Servings 4-inch pancakes

Calories 96kcal

Ingredients

3 tablespoons unsalted butter
2 cups all-purpose flour*
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
2 cups fresh blueberries

Instructions

Melt the butter and set it aside to cool slightly.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, buttermilk and vanilla extract. Then whisk in the melted butter.
Pour the dry ingredients into the wet. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
Gently fold the blueberries into the batter.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray.
Scoop the pancake batter onto the griddle, using about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2-3 minutes. Serve pancakes with maple syrup, if desired.

Video

Notes

You can substitute all or half of the all-purpose flour with whole wheat flour.
I do not recommend using frozen blueberries in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes.
Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.

Nutrition

Read Blueberry Pancakes for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Corn on the Cob

Kristine Rosenblatt — Wed, 07 Jun 2023 13:40:15 +0000

Air Fryer Corn on the Cob is an easy way to cook sweet corn. This juicy corn on the cob is perfect for serving with butter, salt and pepper or your favorite toppings.

Air Fryer Corn on the Cob

Corn on the cob is one of the best easy side dishes for summer! It’s sweet and juicy and pairs well with all of our favorite summer meals, from turkey burgers and grilled chicken to pulled pork. I’ve already shared my methods for how to boil corn on the cob and how to cook corn on the cob in an Instant Pot. Today we have another easy way to cook corn on the cob: in the air fryer!

An air fryer works by circulating hot air around the food in the basket. It’s an excellent way to cook corn on the cob that’s sweet, juicy and tender inside with a crisp bite when you first bite into it. If you love air fryer recipes, you should definitely give this one a try!

How to Cook Corn on the Cob in an Air Fryer

Start by removing the husks and silks from the corn.

Preheat the air fryer to 380° F for 5 minutes, or according to the manufacturer’s instructions.

Place the corn in a single layer in the air fryer basket. Air fry at 380° F for 12-15 minutes, or until the corn is tender. Flip the corn cobs over half way through the cook time.

That’s it! Serve the corn with butter, salt and pepper, or as desired.

Air Fryer Corn on the Cob Recipe Tips

Make sure that the corn cobs are in a single layer in the air fryer basket with a little space in between each one. You want the hot air to be able to circulate all around each ear of corn.
If the corn is too long for your air fryer basket, you can cut the corn cobs in half to make them fit.
Flip the corn over halfway through the cook time to help it cook evenly.
Some recipes call for brushing the corn with olive oil before cooking to help it crisp up. I tested this recipe with and without oil and didn’t find the oil to make a difference so I skip the oil. I’m all for keeping things as easy as possible!
Different air fryer models may cook differently, so adjust the cook time as needed.

Topping Ideas

Corn on the cob is delicious as is, or serve it with one or more of these toppings.

Butter, salt and black pepper.
Garlic Butter
Honey Butter
Parmesan cheese
Feta cheese or goat cheese
Fresh herbs, such as basil, cilantro, tarragon, parsley or chives
Fresh garlic or garlic powder
Chimichurri sauce
Pesto Sauce
Cajun Seasoning
Chipotle chili powder, lime juice, cilantro, mayo and/or sour cream and cotija cheese for Mexican street corn

How to Choose the Best Sweet Corn

There’s nothing better than fresh sweet corn with plump, juicy kernels. If you have access to a farmers’ market, that’s where you’ll often find the freshest corn on the cob. Wherever you’re shopping, use these steps to pick the best ears of corn:

Look for bright green husks. The husks should be wrapped tightly around the cob. Avoid buying corn with husks that are dry or yellowish.
Check the tassel. The tassel, or silks that are sticking out of the top of the corn, should be brown or golden in color. It should be silky, slightly sticky and moist. Avoid buying corn if the tassel is black or dry.
Look for a fresh stalk. If the bottom of the corn where it was broken off of the stalk is brown, the corn is likely not very fresh.
Check for insect holes. Avoid corn with tiny brown holes in the husk, as this is a sign that there might be worms or bugs in the corn.
Feel for plump kernels. You should be able to feel firm, plump corn kernels through the husk. Don’t pick corn that has soft spots or empty spots where kernels are missing.

Don’t peek! It’s tempting to peel back the husks at the top of corn to check the tip of the corn cob. However, doing this shortens the shelf life of your corn.

How to Store Corn on the Cob

Before Cooking: Corn on the cob can be stored at room temperature if you plan to cook it the day you buy it. Otherwise, keep the husks on, wrap the corn tightly in a plastic bag, and store in the refrigerator. Corn on the cob is best cooked within 1-2 days for maximum freshness.
After Cooking: Cooked corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked corn by cutting the kernels off of the cob and freezing in an airtight container for up to 3 months.

More Easy Air Fryer Recipes

Try one of these air fryer recipes next.

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Air Fryer Corn on the Cob

Air Fryer Corn on the Cob is an easy way to cook sweet corn. This juicy corn on the cob is perfect for serving with butter, salt and pepper or your favorite toppings. I've given lots of topping ideas in the post above.

Course Side Dish

Cuisine American

Keyword air fryer corn on the cob, corn on the cob air fryer

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 77kcal

Ingredients

4 ears corn on the cob*
butter, salt and pepper as desired, for serving

Instructions

Remove the husks and silks from the corn.
Preheat the air fryer to 380° F for 5 minutes.
Add the corn to the air fryer basket in a single layer, with a little space in between each cob of corn. (If the corn cobs are too long to fit in the air fryer basket, you can cut them in half.)
Cook at 380° F for 12-15 minutes, flipping the corn over halfway through the cook time, until corn is tender.
Serve with butter, salt and pepper, or as desired.

Notes

You can cook fewer or more than 4 ears of corn, depending on the size of your air fryer. The corn should fit in a single layer in the basket.

Nutrition

Read Air Fryer Corn on the Cob for the full recipe. Originally posted at Kristine's Kitchen

Instant Pot Corn on the Cob

Kristine Rosenblatt — Wed, 31 May 2023 15:35:00 +0000

This Instant Pot Corn on the Cob recipe makes perfectly tender sweet corn. Cooking corn in the Instant Pot is quick, easy and foolproof!

Corn on the cob is a delicious side dish for this Turkey Burger Recipe, Grilled Chicken Breast and Instant Pot Pulled Pork. Or use cooked corn on the cob to make Corn Salad.

Why You’ll Love Instant Pot Corn on the Cob

Instant Pot corn on the cob is seriously life-changing. If you usually boil corn on the cob, you have to try cooking corn in the Instant Pot instead!

Hands-Off: With Instant Pot corn on the cob, you don’t have to watch a pot on the stove, and you will always know exactly when your corn is done.
Fast: Corn on the cob takes only 2 minutes of pressure cooking time in the Instant Pot, plus the time it takes for the pot to reach pressure.
Perfectly Cooked: Pressure cooker corn is really foolproof – it always cooks to tender perfection!

If you’re new to cooking with an Instant Pot, my easy beginner’s guide with Instant Pot instructions has been helpful to many readers. I’ve also rounded up some of my very favorite Instant Pot recipes.

How to Choose the Best Sweet Corn

The best corn on the cob is fresh with plump, sweet kernels. I like to buy my corn on the cob at the farmer’s market whenever possible because I know it will be the freshest. Follow these steps to pick the best ears of corn:

Look for bright green husks. The husks should be wrapped tightly around the cob. Fresh husks may be slightly damp. Avoid buying corn with husks that are dry or yellowish.
Check the tassel. The tassel is the silks that are sticking out of the top of the corn. The tassel should be brown or golden in color. The tassel should be silky, slightly sticky and moist. Avoid buying corn if the tassel is black or dry.
Look for a fresh stalk. If the bottom of the corn where it was broken off of the stalk is brown, the corn is likely a few days old.
Check for insect holes. If you see tiny brown holes in the husk, it is a sign that there might be worms or other bugs in the corn.
Feel for plump kernels. You should be able to feel firm, plump corn kernels through the husk. If you feel soft spots or empty spots where kernels are missing, don’t choose that ear of corn.

You don’t need to peek! It’s common practice to peel back the husks at the top of corn to check the tip of the corn cob. Opening up the husk in this way shortens the shelf life of your corn. You can choose delicious sweet corn by following the steps above, no peeking required.

Loved this tonight! Never using a pot again! Thank You!
Sarah

How to Cook Corn on the Cob in an Instant Pot

There are just a few simple steps to cooking sweet corn in the Instant Pot. Start by removing the husks and silks.

Then pour 1 cup of cold water into your Instant Pot inner pot. Use 1 cup of water in a 6 quart Instant Pot, and 1 1/2 cups of water if you are using an 8 quart pot.

Put the metal trivet in the bottom of the pot. You’ll set the corn on the trivet so that it isn’t sitting in the water or touching the bottom of the pot.

When you place the ears of corn on top of the trivet, arrange the different layers of corn in alternating directions. You can see how I did this in the photo. This helps the corn to cook evenly. You should be able to fit 3 ears of corn in each layer.

After closing the Instant Pot lid and moving the steam release valve to the sealing position, set the pressure cook time to 2 minutes at high pressure. The Instant Pot will take about 12-15 minutes to reach pressure and then the cook time will start counting down.

As soon as the cook time ends, quick release the pressure by using the handle of a long spoon to carefully move the steam release valve to the venting position. When the steam finishes escaping and the pin drops down, open the lid. Your corn is done and ready to enjoy!

Instant Pot Corn on the Cob Recipe Tips

You can fit up to 6 ears of corn in a 6 quart Instant Pot and up to 9 ears of corn in an 8 quart Instant Pot.
Remember to arrange the layers of corn in opposite directions in your Instant Pot, as shown in the photo.
Trim the stalks if the cobs are too long to fit in the pot.
Quick release the pressure as soon as the cook time ends to keep the corn from over-cooking.

Can you cook corn in the husks?

I wondered if it would be easier to remove the husks and silks after cooking the corn, so I tried cooking corn in the husks in my Instant Pot. What I found was that it wasn’t any easier to shuck the corn after it was cooked. The corn was too hot to handle when it first came out of the pot, so I had to wait for the corn to cool. When the corn was cool enough to shuck after cooking, I was in a rush finishing up the rest of our meal and trying to get dinner on the table.

It’s much easier and more convenient to remove the husks and silks before cooking the corn. You can prep the corn earlier in the day to save time later. If you really want to cook corn in the husks, you should add one minute to the pressure cook time.

Serving Suggestions

Fresh sweet corn is so delicious as is, we usually serve it simply with butter, salt and pepper. If you want to dress up your corn a bit more, sprinkle on some grated Parmesan cheese or serve it with a drizzle of Chimichurri sauce. Corn on the cob is amazing served with Garlic Butter or Honey Butter. Or use it to make Mexican Street Corn.

Serve this Instant Pot corn on the cob with your favorite summer meals. Try it with:

Grilling Recipes: Corn is the perfect side dish for Grilled Pork Chops and Grilled Steak.
Burgers: Try Black Bean Burgers or Air Fryer Hamburgers.
Ribs: Both Instant Pot Ribs and Crock Pot Ribs are so easy.
Pulled Chicken: Serve corn on the cob with Instant Pot BBQ Chicken or Slow Cooker BBQ Pulled Chicken.

How to Store Corn on the Cob

Before Cooking: Store fresh ears of corn at room temperature if you plan to cook them within a few hours. For longer storage, keep the husks on, wrap the corn tightly in a plastic bag, and store in your refrigerator. Fresh corn on the cob is best cooked within 1-2 days, but may last in the refrigerator for 3 days.
After Cooking: Let the corn cool, and be sure to refrigerate within two hours of cooking. Place corn in a zip-top bag and seal, or store in an airtight container. The corn will last in the refrigerator for about 3 days. You can also freeze cooked corn by cutting the kernels off of the cob and freezing in an airtight container for up to 3 months.

More Easy Instant Pot Recipes

Try these Instant Pot Mashed Potatoes next. Just like Instant Pot corn on the cob, the Instant Pot makes the BEST mashed potatoes!
Instant Pot Baked Beans are another favorite summer side dish, perfect for a BBQ!
Instant Pot Baked Potatoes make an easy meal when you load them up with your favorite toppings.
Instant Pot Green Beans and Instant Pot Broccoli are also super easy vegetable side dish recipes!
This Instant Pot Whole Chicken recipe is another pressure cooker recipe that I make all the time for an easy dinner.

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Instant Pot Corn on the Cob

This recipe for Instant Pot Corn on the Cob makes perfectly tender sweet corn. Pressure cooker corn on the cob is a quick, easy, hands-off way to cook corn. Enjoy it with all of your favorite summer meals!

Course Side Dish

Cuisine American

Keyword instant pot corn on the cob, pressure cooker corn on the cob

Prep Time 5

Cook Time 2

Pressurize Time 15

Total Time 22

Servings servings

Calories 77kcal

Ingredients

4 ears corn on the cob husks and silks removed (see note)
1 cup water use 1.5 cups for 8 quart Instant Pot

Instructions

Place 1 cup water in the Instant Pot inner pot (use 1 1/2 cups water if using an 8 quart instant pot). Put the metal trivet in the bottom of the pot.
Set the ears of corn on the trivet, alternating the direction of the corn ears in each layer of corn.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the "Manual" or "Pressure Cook" button and set the cook time to 2 minutes. The Instant Pot will take some time to reach pressure and then the cook time will begin counting down.
When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position (I do this using the handle of a long spoon). When all of the steam has escaped and the pin drops down, open the Instant Pot lid.
Serve corn with butter, salt and pepper, or as desired.

Notes

You can scale this recipe up or down. You can fit up to 6 ears of corn in a 6 quart Instant Pot and up to 9 ears in an 8 quart.

Nutrition

Read Instant Pot Corn on the Cob for the full recipe. Originally posted at Kristine's Kitchen

Instant Pot Lentils

Kristine Rosenblatt — Thu, 18 May 2023 13:27:41 +0000

This Instant Pot Lentils recipe is fast, easy and versatile! Use the cooked lentils in salads, soups, pastas, grain bowls and more.

Lentils are flavorful, nutritious, high in fiber and a good source of plant based protein. They are a type of legume, along with beans and peas, and are naturally gluten free. Lentils are inexpensive, versatile, and perfect for meal prep, making them a delicious option for a variety of healthy meals.

This Instant Pot lentils recipe is an easy, hands off way to cook lentils. You can adjust the cooking time to make lentils that have a firm bite (perfect for salads and grain bowls), or softer lentils (perfect for burritos and soups). You can keep the seasonings simple, or add more spices for extra flavor.

Types of Lentils

There are many varieties of lentils, each best suited for different types of lentil recipes and cooking methods. Brown and green lentils are the ones that you will most commonly find in the grocery store, and what you’ll need for this Instant Pot lentils recipe (and Instant Pot Lentil Soup!). French lentils and black beluga lentils can also be cooked in the Instant Pot, but may require an extra minute or two of cooking time. There are also red lentils, which turn mushy when cooked and are not recommended for this recipe.

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Instant Pot Lentils Recipe Ingredients

Green or Brown Lentils: You’ll need 1 cup of dry green or brown lentils for this recipe. You can double all of the recipe ingredients (including the water) to cook more lentils. I’d suggest reducing the cook time by a minute or two if making a double recipe, since the pot will take longer to come to pressure with a greater liquid volume and the lentils will start cooking while the pot pressurizes.
Water: You can also use chicken broth or vegetable broth for more flavor.
Salt: If cooking the lentils in broth, you may want to omit the added salt, especially if you are not using a low sodium broth.
Black Pepper: For flavor.
Bay Leaf: For flavor.

Optional Seasoning Ideas

If you want to add more flavor to the lentils, you can choose one or more of these spices to add: ground cumin, chili powder, Italian seasoning, garlic powder, dried oregano, garam masala, paprika, or other seasonings of your choosing.

How to Cook Lentils in the Instant Pot

You do not need to soak lentils before cooking. Start by picking over the lentils to check for small rocks or other debris – I have found a few small pebbles in lentil packages so this step is important. Then, place the lentils in a fine mesh strainer and rinse them well under cool running water.

Add the lentils, water, salt, pepper and bay leaf to the Instant Pot. Stir gently.

Close the Instant Pot lid and move the steam release valve to the sealing position. Set the pressure cook time to 8-10 minutes, depending on how firm or soft you want the lentils to be.

As soon as the cook time ends, quick release the pressure. Once all of the steam has escaped and the pin drops down, carefully open the lid and discard the bay leaf. Give the lentils a gentle stir and serve, or let them cool to store for later.

How Long to Cook Lentils in the Instant Pot

I tested the cook time quite a few times for this recipe and what I found is that it depends on the lentils. If your lentils are older or the package has been opened (so that the lentils have been exposed to air), they can take a longer cook time to become tender. The 8-10 minute cook time in this recipe is a happy compromise that I think will work for most lentils – but feel free to experiment to find what works best for your lentils, your Instant Pot and your tastes.

If you want the lentils to be firmer with a bit of a bite to them, err on the side of using a shorter cook time. If you want them to be softer, I recommend at least a 10 minute pressure cook time.

Ways to Serve Lentils

There are many ways to enjoy lentils. Here are a few ideas:

Add them to salads.
Stir cooked lentils into your favorite soups for a boost of plant based protein.
Stir them into Marinara Sauce or toss with your favorite pasta.
Use lentils as the base for a healthy grain bowl. Try this Quinoa Bowl, substituting cooked lentils for the quinoa.
Lentils make a delicious filling for tacos and burritos. Season your Instant Pot lentils with Taco Seasoning, or see this Lentil Tacos recipe.

Storage Instructions

Lentils are perfect for meal prep, since you can cook them ahead and store in the fridge or freezer.

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Slightly undercook the lentils so that they are still somewhat firm, since they have a tendency to soften when frozen and then reheated. Drain off all of the cooking liquid and let cool completely before freezing. Then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat gently in the microwave, or in a pot on the stove over medium-low heat (add a little water or broth to the pot).

More Instant Pot Cooking Basics

Here are a few more Instant Pot recipes that you might enjoy.

Love lentils? Try these Instant Pot Lentil Sloppy Joes next!

Instant Pot Lentils

Learn how to cook lentils in the Instant Pot. This Instant Pot lentils recipe is fast, easy and versatile! Use the cooked lentils in salads, soups, pastas, grain bowls and more.

Course DIY, How To

Cuisine Mediterranean

Keyword instant pot lentils, lentils recipe

Prep Time 8

Cook Time 10

Inactive Time 10

Total Time 28

Servings servings

Calories 170kcal

Ingredients

1 cup dry green or brown lentils
1 ¾ cups water or vegetable/chicken broth, if using broth omit salt
¼ teaspoon salt
⅛ teaspoon black pepper
1 bay leaf optional

Instructions

Pick over the lentils and remove any small rocks, pebbles or other debris. Place lentils in a fine mesh strainer and rinse well under cold running water.
Put lentils, 1 ¾ cups water, salt, pepper and bay leaf in the Instant Pot. Stir.
Close the lid and move the steam release valve to the sealing position. Set the cook time to 8-10 minutes at high pressure. (Choose less time for firmer lentils with a bit of a bite to them and more time for softer lentils. I usually do 10 minutes.) The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down.
Once the cook time ends, immediately quick release the pressure by carefully moving the steam release valve to the venting position.
Once the pin drops down, open the Instant Pot lid. Remove the bay leaf, if using. Stir lentils gently and serve.

Notes

If you want to add more flavor to the lentils, you can choose one or more of these spices to add: ground cumin, chili powder, Italian seasoning, garlic powder, dried oregano, garam masala, paprika, or other seasonings of your choosing.
Cooked lentils may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Read Instant Pot Lentils for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Green Beans

Kristine Rosenblatt — Thu, 11 May 2023 16:01:41 +0000

Learn how to make the best Air Fryer Green Beans! Cooked to crisp-tender perfection, they’re a quick, easy and healthy side dish.

Cooking green beans in the air fryer is fast, easy, and the result is an incredibly tasty side dish that goes with almost any meal. These air fryer green beans have the perfect crisp-tender texture and cook in 10 minutes or less. This recipe is uses simple seasonings to let the flavor of the green beans shine. When buying fresh green beans look for firm, brightly colored beans with smooth, blemish-free skin. Thinner green beans will be more tender and flavorful than thicker beans, which can be tough.

Serve these air fryer green beans with Air Fryer Chicken Breast (cook the chicken first and let it rest while the green beans cook), Turkey Meatloaf or Pan Fried Pork Chops. They’re a versatile side dish that you can enjoy all throughout green bean season.

How to Make Air Fryer Green Beans

Start by prepping the green beans. Wash and dry them well, then trim off the stem ends. You can snap them off with your fingers or trim them with a knife.
Preheat the air fryer to 370° F for 5 minutes.
Toss the green beans with olive oil, salt and pepper.

Place the green beans in the air fryer basket and air fry at 370° F for 8-10 minutes, tossing them halfway through to promote even cooking. Then serve and enjoy!

Air Fryer Green Beans Recipe Tips

Arrange the green beans in a single layer in the air fryer basket for crispier edges.
If you prefer softer green beans, add a minute or two to the cook time. For crispier beans, cook them less. The best way to tell when air fryer green beans are done? Taste one! (Be careful – they’ll be hot right after cooking.)
Shake the basket or use tongs to toss the green beans halfway through the cook time to promote even cooking.
These are best served immediately after cooking, when they’re nice and hot.

Seasoning Ideas

We love these green beans as is – we seriously could not stop eating them right out of the air fryer basket. If you want to jazz them up a bit, try one of these ideas:

Lemon: Add a squeeze of fresh lemon juice when serving.
Cheese: Top with grated Parmesan or crumbled goat cheese or feta.
Butter: Add a pat of butter to the hot green beans.
Olive Oil: Drizzle on extra virgin olive oil right before serving.
Fresh Herbs: Fresh basil, parsley and thyme are especially good with green beans. Sprinkle on fresh herbs after cooking.
Nuts: Serve with toasted almonds or walnuts.
Bacon: Crispy air fryer bacon crumbles add a delicious salty bite.
Garlic: Toss the green beans with a few cloves of fresh minced garlic during the last few minutes of the cook time.
Red Pepper Flakes: For spice; just a small pinch goes a long way.
Tomatoes: Green beans and fresh tomatoes are an incredible pair. Toss the cooked green beans together with fresh cherry tomato halves.
Dressing: Drizzle on a Balsamic Glaze, Balsamic Vinaigrette or Honey Mustard Dressing.

Can You Cook Frozen Green Beans in an Air Fryer?

While fresh is best, you can cook frozen green beans in the air fryer. Frozen green beans will turn out softer because of their higher water content, but they will still be delicious.

Preheat the air fryer to 370° F.
Once the air fryer is preheated, toss the frozen green beans with the olive oil, salt and pepper. Do not thaw them. Alternatively, you can season the green beans after cooking.
Cook for 8-10 minutes at 370° F, tossing after 4-5 minutes.

Storage and Reheating Tips

Air fryer green beans are best served right out of the air fryer, but leftovers will keep for up to 3 days in an airtight container in the refrigerator. The best way to reheat them is to heat for a few minutes in the air fryer at 350° F.

More Easy Air Fryer Recipes

Love cooking in the air fryer? Try one of these air fryer recipes next.

Hot, crisp green beans with a sprinkle of salt are the side dish we’re craving! Give this green bean recipe a try and then leave a comment below to let me know how it turned out.

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Best Air Fryer Green Beans

These Air Fryer Green Beans are a healthy side dish that's quick and easy to make. A delicious way to enjoy fresh green beans!

Course Side Dish

Cuisine American

Keyword air fryer green beans

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 66kcal

Ingredients

1 pound green beans
1 tablespoon olive oil
¼ teaspoon kosher salt plus more as needed, to taste
black pepper to taste

Instructions

Trim off and discard the stem ends of the green beans.
Preheat air fryer to 370° F for 5 minutes.
Place green beans in a bowl. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to evenly coat.
Place green beans in the air fryer basket. It's best if they are in a single layer, as this will make them the most crispy. Air fry at 370° F for 8-10 minutes, tossing halfway through to promote even cooking. Cook less for crisper green beans, cook more for softer beans.
Season with additional salt and pepper, if needed, and serve.

Notes

To cook frozen green beans in the air fryer: Do not thaw the green beans before cooking. Follow the recipe as written (you will not need to trim the green beans). Add additional seasonings after cooking, as desired. Frozen green beans will turn out softer because of their higher water content, but they will still be delicious.

Nutrition

Read Air Fryer Green Beans for the full recipe. Originally posted at Kristine's Kitchen

10 Easy Salad Dressing Recipes

Kristine Rosenblatt — Tue, 09 May 2023 13:31:42 +0000

There’s no better way to elevate your salads than with these homemade salad dressing recipes! Quick to make, healthy and so flavorful, these salad dressings are so much better than store-bought.

Homemade salad dressing is one of the easiest things to make from scratch, and there’s just no comparison with store bought dressing. By making your own salad dressings, you can control the quality of the ingredients and the flavor. Below you’ll find all of my best salad dressing recipes, including tangy vinaigrettes, creamy dressings, and more. These recipes are fresh, healthy, and most take only 5 minutes (or less) to make.

Drizzle these salad dressings over your favorite salad recipes or enjoy them as a dip with fresh cut veggies. Homemade salad dressing keep well in the refrigerator, so make a batch today to enjoy all week long!

Easy Vinaigrette Recipes

Tangy vinegar and smooth, fruity olive oil are the main ingredients in these easy vinaigrette recipes. These are the simplest salad dressings to make and a great place to start if you’re new to making homemade dressing.

Vinaigrette Recipe

Everyone needs a great basic vinaigrette recipe in their collection, and this is my go-to. It’s made with just 4 ingredients, plus salt and pepper. Since the ingredients are pantry staples, you probably have everything you need in your kitchen right now. This vinaigrette is light, smooth, and tangy!

Lemon Vinaigrette

This lemon vinaigrette is bright, tangy and refreshing. It’s amazing drizzled over this Arugula Salad or a simple spinach salad. This recipe is so simple and takes just 5 minutes to mix up.

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Balsamic Vinaigrette

You won’t believe how easy it is to make balsamic salad dressing at home! Like our other vinaigrette recipes, this one is made with just a few pantry ingredients. The rich, nuanced flavor of balsamic vinegar stars in this simple dressing. It’s thick and tangy – the perfect way to level up a basic green salad.

Creamy Salad Dressings

These creamy dressings are full-flavored without being heavy. Plain Greek yogurt is a simple swap that I like to use to lighten up a creamy dressing without sacrificing on flavor. While they are lovely on salads, these recipes are also delicious served as dips for fresh vegetables.

Coleslaw Dressing

One of our most popular dressing recipes, this coleslaw dressing takes coleslaw from good to extraordinary. It keeps well in the refrigerator for up to one week, and can be tossed with fresh cabbage in this Coleslaw Recipe or store-bought coleslaw mix. Make it with mayo or Greek yogurt; it’s delicious either way!

Blue Cheese Dressing

The sharp, salty flavor of blue cheese shines through in this creamy blue cheese dressing. It’s loaded with blue cheese crumbles and delicious served as a dip or salad dressing.

Homemade Ranch Dressing

Unlike store-bought ranch which can be filled with unpronounceable ingredients, this homemade ranch dressing is made with real, wholesome ingredients. A combination of dried herbs and seasonings creates a homemade ranch seasoning blend that delivers loads of flavor to this creamy, tangy dressing.

Green Goddess Dressing

Green goddess dressing is a creamy dressing that’s made with a generous amount of fresh herbs. The herbs give it its signature green color and a robust herby flavor. The ingredients are blended together in a food processor or blender until smooth. Thin it out with a little buttermilk to drizzle over a crisp Green Salad or leave it nice and thick to serve with a crudité platter.

More Favorite Salad Dressing Recipes

Here are a few more must-make salad dressings, including zesty Greek dressing and our favorite Italian dressing recipe. Layers of flavor and simple ingredients make these recipes truly standout.

Greek Salad Dressing

I often keep a jar of this Greek salad dressing on hand in our fridge. It’s quick to make and so flavorful. Olive oil, red wine vinegar, dried oregano and a touch of fresh garlic are among the ingredients you’ll need to make this simple recipe. It’s a must for a Greek Salad but also a great way to dress up an everyday green salad.

Italian Dressing Recipe

This Italian dressing is my go-to for tossing with a Pasta Salad or an Italian Salad. You can also use it as a marinade for chicken. The ingredients are pantry staples, plus you can add Parmesan cheese if desired for an extra pop of flavor.

Honey Mustard Dressing

This bright and tangy honey mustard dressing is a favorite! It’s made with olive oil, honey, Dijon mustard, apple cider vinegar, salt and pepper. We love to serve this salad dressing with this Salmon Salad. It’s also delicious tossed with a Spinach Salad.

Salad Dressing Tips

Once you learn how to make salad dressing, you’ll always want to keep some on hand in the refrigerator. Follow these tips for the best dressings, every time.

For best results, use a good quality extra virgin olive oil when making vinaigrettes. Since these recipes are so simple, the quality of the ingredients makes a big impact on the flavor of the dressing.
Most homemade salad dressings will last for about a week in the refrigerator. See the individual recipes for more detailed storage instructions.
I like to mix up homemade salad dressing in a mason jar for easy storage. This way, you can simply shake the jar to recombine the ingredients before serving.
Dressings that are made with olive oil may solidify in the refrigerator. This is normal; simply let the dressing sit at room temperature for a few minutes and then whisk or shake to recombine the ingredients.

Whether you love a tangy vinaigrette, a creamy dressing or a zesty Italian dressing, there’s a recipe for you in this collection. Give your favorite a try this week and then leave a comment below to let me know how it turned out!

10 Easy Salad Dressing Recipes

There's no better way to elevate your salads than with these easy salad dressing recipes! Quick to make, healthy and so flavorful, these salad dressings are so much better than store-bought. Start with this bright and tangy honey mustard dressing recipe.

Course Salad Dressing

Cuisine American

Keyword healthy salad dressing, honey mustard dressing, salad dressing, salad dressing recipes

Prep Time 5

Total Time 5

Servings servings

Calories 129kcal

Ingredients

3 tablespoons olive oil
2 tablespoons honey
1 ½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
⅛ teaspoon Kosher salt or fine sea salt
black pepper to taste

Instructions

Combine all ingredients in a small bowl or jar with a lid. Whisk or shake until well combined. Taste and adjust ingredients as needed: more apple cider vinegar or Dijon if you want it tangier, more honey if you want it sweeter, more olive oil if it's too tangy, additional salt and pepper as needed.
Dressing can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. Whisk or shake to recombine dressing before using.

Nutrition

Read 10 Easy Salad Dressing Recipes for the full recipe. Originally posted at Kristine's Kitchen

Strawberry Banana Smoothie

Kristine Rosenblatt — Sun, 07 May 2023 18:15:00 +0000

This Strawberry Banana Smoothie is sweet, creamy and bursting with fresh strawberry banana flavor.

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I love making smoothies because they’re quick, refreshing and nutritious. Blending up a smoothie is an easy way to add a few servings of fruits and vegetables to your daily intake. Our favorite smoothie recipes include this Berry Smoothie, Banana Smoothie and this strawberry banana smoothie. Strawberries and bananas are one of the best flavor combinations, and they really shine in this healthy smoothie. It blends up thick and creamy and contains protein, fiber, potassium and other nutrients.

When you need a quick breakfast or snack that you can enjoy on the go, this strawberry banana smoothie is a perfect choice. It’s made with one of my favorite smoothie ingredients: plain Greek yogurt. The yogurt gives the smoothie a creamy texture and adds satiating protein. I also sometimes blend in a spoonful of almond butter or peanut butter to make the smoothie even more filling.

Why You’ll Love this Strawberry Banana Smoothie

You’ll need only 4 ingredients and 5 minutes to make it.
It’s thick, creamy and flavorful.
If you have extra ripe bananas on your counter, it’s a great way to use them.
It’s a healthy way to satisfy a sweets craving and a kid favorite.
This strawberry banana smoothie is endlessly customizable to add more protein, fiber and other nutrients. See the smoothie ideas below!

Strawberry Banana Smoothie Ingredients

This easy strawberry banana smoothie is made with just 4 ingredients.

Frozen Strawberries: Using frozen berries thickens and chills the smoothie. If you prefer to use fresh strawberries, then it’s best to use frozen banana to thicken the smoothie.
Banana: Both fresh or frozen banana works well here. The riper the banana, the more sweetness it will add to the smoothie.
Almond Milk: I usually use almond milk for the liquid in this fruit smoothie. You can also use dairy milk, or another non dairy milk such as oat milk or coconut milk.
Greek Yogurt: For creaminess. I like to use plain Greek yogurt to avoid added sugar. You can make the smoothie without yogurt if you prefer.

I use this recipe so often. It’s simple but delicious!
Teresa

How to Make a Strawberry Banana Smoothie

This strawberry banana smoothie is so quick and easy to make. Just add everything to your blender and blend until smooth!

These tips will ensure that your smoothies turn out perfect, every time:

Use at least one frozen fruit or vegetable to thicken and chill the smoothie.
Always err on the side of adding less liquid to begin with and then add more as needed to thin out the smoothie.
A high powered blender will give you the best results, blending the ingredients fully and smoothly.
If your blender came with a tamper, using it as you blend can help the ingredients to blend up smoothly, even in a very thick smoothie. If you don’t have a tamper, you can stop and stir the smoothie as needed.
Layer the smoothie ingredients for the most efficient blending. Put greens, such as spinach or kale, or raw oats at the bottom of the blender to give them a head start on blending up smoothly. Then add frozen fruit next. Add ingredients such as nut butters or yogurt on top of the fruits and vegetables to prevent them from sticking to the bottom of your blender.
Begin blending on low speed and increase to higher speed as the smoothie starts to come together.
Smoothies are best served right after blending. That’s when their texture and flavor is best.

Strawberry Banana Smoothie Ideas

One of the best things about smoothies is that they are so easily customizable. Try one or more of these extras to boost the flavor and nutrition of your strawberry banana smoothie.

Add a teaspoon of ground flax seeds or chia seeds to add more fiber and other nutrients.
Blend in 2-3 tablespoons of raw old-fashioned oats to make this strawberry banana smoothie a more filling breakfast.
Mix in a spoonful of peanut butter or almond butter to boost the protein and add healthy fats to this strawberry banana smoothie.
Add fresh greens, such as spinach. You won’t taste them (but they will alter the color of your smoothie).
Add a fresh or frozen pineapple for a tropical twist. Or try this refreshing Orange Smoothie.
If you like a sweeter smoothie, blend in a teaspoon or two of honey or pure maple syrup.
To make this smoothie dairy-free and vegan, use a dairy-free yogurt or omit the yogurt. Also be sure to use a non-dairy milk.

More Healthy Smoothie Recipes

If you love smoothies, don’t miss these easy smoothie recipes:

When you’re craving something cool and sweet, blend up this strawberry banana smoothie. It’s a classic smoothie flavor that never goes out of style.

Made this recipe? Leave a comment below to let me know how you liked it!

Strawberry Banana Smoothie Recipe

This Strawberry Banana Smoothie is sweet, creamy and bursting with fresh strawberry banana flavor. Made with just 4 ingredients, it's perfect for an on-the-go breakfast or snack!

Course Breakfast, Drinks, Snack

Cuisine American

Keyword healthy smoothie recipe, strawberry banana smoothie

Prep Time 5

Total Time 5

Servings ounces

Calories 159kcal

Ingredients

2 cups frozen strawberries
1 medium banana fresh or frozen
1 cup almond milk or other milk of choice
½ cup plain Greek yogurt

Instructions

Place all ingredients in a blender and blend until smooth. Serve.

Video

Notes

Omit the yogurt (or use non dairy yogurt) and use non dairy milk for a dairy-free smoothie.
For a higher protein smoothie, add 2 tablespoons of nut butter. Almond butter and peanut butter are both delicious in this smoothie.

Nutrition

Read Strawberry Banana Smoothie for the full recipe. Originally posted at Kristine's Kitchen