Sheet pan Paleo Turmeric Chicken Meatballs with roasted potatoes, onions and a creamy green herb tahini sauce. Delicious, super easy and great for meal prep! This recipe is in partnership with McCormick Spices. There’s nothing we love more in our house than meatballs or meatloaf for an easy dinner. Sounds like typical ’90s kind of [...]
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Here it is! Some sweet mamas have been asking me how to turn my naturally-sweetened banana bread into a cake for their little ones’ birthdays. It took me several tries to get it just right, but today, I’m introducing you to the best banana cake on the internet. Bold statement? Let me back it up.
This banana cake is fluffy, moist, tender and infused with banana flavor. It’s absolutely delicious on its own (it was adapted from banana bread, after all), but I couldn’t resist topping it with my favorite cream cheese frosting. I love this cake so much that it knocked my favorite local bakery’s chocolate cake down to second place.
I made this cake as a single layer for a zero-fuss, foolproof cake. It’s truly so easy to make. I whisked together the batter by hand, and whipped up the frosting with my hand mixer once the cake had cooled.
You can make this cake in a square baker if you’re serving up to nine people, or double it for a party (see the final recipe note for details).
The post Favorite Banana Cake appeared first on Cookie and Kate.
It takes just 10 minutes to prep this flavorful and healthy slow cooker hot and sour soup. With just 206 calories and only 14g of carbs per serving you can enjoy this comfort food without any guilt.
Without fail, every time I go to a Chinese restaurant, I start everything off with a yummy cup of hot and sour soup. I always just get a cup because, sadly, no one else in my family likes it.
But, this means I get the cup all to myself, which is a nice consolation.
Ever since I was a kid, hot and sour soup has been my favorite Chinese soup. Sure…wonton soup and egg drop are great, but there’s just something about the combination of flavors and textures that I’ve only ever experienced with my beloved hot and sour soup that I simply adore and can never get enough of.
It wasn’t until recently, shockingly, that I realized I could make this yummy soup for myself at home.
I always chuckle a little to myself when I come to that realization – “WAIT, Lacey — you can make this at HOME!” Duh! You think I’d just know that by now, but some things feel like they can only be enjoyed at restaurants.
I’ve thought this about beef and broccoli, fried rice, general tso’s chicken, and so many others for crying out loud.
So I decided to make my own hot and sour soup, but I wanted it to be easy so I used my crock pot. Slow cookers are just the best for soups – they make the whole process so easy and simple, plus add so much flavor to the food because of the length of time it’s gently cooking.
It was pretty cool to break down my favorite soup into its pieces which has given me a deeper appreciation for all the flavors and textures I enjoy so much.
So if you’re looking for a great new way to enjoy a take-out favorite at home, try making your own hot and sour soup using a slow cooker. It’s shockingly easy and very satisfying – which is pretty much how I feel about most all my slow cooker recipes.
The best thing about cooking soups in a crock pot is that you can just throw in whatever ingredients your heart desires or you have on hand into the bowl and let the slow cooker do its magic! Not only is it quick and easy to make but to clean up afterward, too.
So yay for slow cookers, too 🙂
If you want to kick up the heat on this soup, just add in a little more chili sauce or reduce it if you’d rather it be more mild. The heat can easily be adjusted at the end before serving if you’d rather keep it on the milder side for cooking. As written, it’s relatively mild, but with a little kick – which is the way I prefer.
IS THE SLOW COOKER HOT AND SOUR SOUP HEALTHY?With just 206 calories per serving, the hot and sour soup is not only healthy, but also a great example that you don’t have to give up the foods you love in order to make healthy changes to your eating habits. One serving of the slow cooker hot and sour soup has only 14g of carbohydrates and 17g of protein. Just make sure to always use the low sodium chicken broth and soy sauce to keep that sodium level in place.
CAN I FREEZE OR REHEAT SLOW COOKER HOT AND SOUR SOUP?Another great thing about cooking soups using a slow cooker is that you can easily heat up the leftovers and you have a nutritious and filling dinner ready in a matter of minutes. My hot and sour soup recipe yields 6 servings total and if you’re not feeling like soup for dinner, split the leftovers and throw them in the freezer.
Allow the soup to cool completely. Since slow cookers retain heat very well, you may want to transfer to a large bowl and place in the refrigerator to cool more quickly. Freeze in either gallon– or quart-sized freezer bags or freezer safe containers for easy thawing and storage. Leave enough space at the top of the bag to allow for expansion during freezing. Squeeze as much air as possible out of the top of the bag and seal securely. Place the soup-filled freezer bags in the freezer, in a single, flat layer (using a rimmed baking sheet is helpful). Allow to freeze completely. Then, stack them on top of each other or standing side by side. Thaw bags of frozen hot and sour soup in the refrigerator overnight.Follow these easy freezing tips and you’ll be set for the rest of the week!
This Slow Cooker Hot And Sour Soup is incredibly flavorful and so easy to make.
* For Gluten-Free option, use coconut aminos or liquid aminos.
This post contains affiliate links for products I use frequently and highly recommend.
The post Slow Cooker Hot And Sour Soup appeared first on A Sweet Pea Chef.
Words are helpful to describe food and cooking, but seeing the process is even more powerful. We wanted to give you a glimpse of what a recipe from Pretty Simple Cooking looks like in person, and we chose this Chipotle Black Bean Tortilla Soup. It’s one of our favorite quick soups that turns out beautiful with all the garnishes. Take a look below–and tell us you dance in the kitchen too?
Did you catch my Salt Bae impression?
As you saw, one of our secret ingredients to amp up vegetarian dishes is adobo sauce from a can of chipotle peppers. This ingredient is in several of our recipes in the book: for example, our red and green enchiladas, and the chipotle aioli sauce for cauliflower tacos. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use. Using only a tablespoon of the adobo sauce gives this tortilla soup big flavor without making it overly spicy.
If you can find it, frozen fire-roasted corn brings big flavor to the tortilla soup. And what sends it over the top is the garnishes: homemade tortilla strips, radishes, cilantro, and a squeeze of tangy lime, making for a healthy, vibrant bowl meal.
This chipotle black bean tortilla soup is vegetarian, vegan and gluten-free, so it fits a variety of diets. I showed this video to a room of 5th graders on Career Day and it got VERY enthusiastic responses (much more than I would have imagined!). We’ve tested it on all sorts of kiddos so we think we can slap the kid-friendly label on it as well.
The recipe is available in our book, Pretty Simple Cooking! We hope you enjoyed the peak behind the scenes into our kitchen.
This recipe is…Vegetarian, vegan, gluten-free, plant-based, and dairy-free.
For more about the bookPretty Simple Cooking Cookbook is Here!
A Couple Cooks - Recipes for Healthy & Whole Living
from Merah Hati Cintaku http://ift.tt/2F4kuBO
via merahhaticintaku.blogspot.my
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