Millet Soup (Bajra Raab)

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Millet Soup (Bajra Raab)

Millet Soup! Lately, I have been experimenting with some different recipes that are both healthy and delicious. I decided to try a recipe for “Millet Soup”, which is a traditional warm soup in Rajasthan and Gujarat, and this soup is known Bajra Raab. Millet is gluten free and full of many nutrients. It is also super easy to make. It is amazing how a bowl of hot soup can be so filling and comforting, especially as the days get colder and darker. The main ingredients in this soup are millet flour, yogurt, and some spices to enhance the flavor. Enjoy!

This recipe will serve 2.

Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 2 Tbsp millet flour bajra
  • 2 tsp oil divided
  • ½ cup yogurt
  • ¼ tsp mustard seeds rai
  • ¼ tsp cumin seeds jeera
  • tsp turmeric haldi
  • ½ tsp ginger finely shredded
  • 8 curry leaves
  • 1 Tbsp cilantro finely chopped
  • 1 tsp green chili thinly sliced optional.
  • tsp black pepper
  • ¾ tsp salt
  • 2 ½ cup of water

Instructions

  • In a small pan over low medium heat add 1 teaspoon of oil with millet flour and dry roast for about 2 minutes, the flour will have a light aroma, turn off the heat, and remove roasted flour from pan. Note: millet flour should be at room temperature before adding to yogurt.
  • Take yogurt in a bowl and add the water slowly to make lump free batter.
  • Heat 1 teaspoon of oil in a saucepan over low medium heat, oil should be moderately hot add mustard seed and cumin seeds as seeds crack add turmeric, curry leaves, ginger and cilantro and stir.
  • Add yogurt mix, keep stirring till it comes to a boil. Lower the heat and add millet flour, stir making sure no lumps. Let it boil for about five minutes stir occasionally.
  • Add salt, black pepper and green chilies, let it cook for 2-3 minutes.
  • Serve Millet Soup hot.

Notes

You will also like to see the recipes for Carrot Ginger Soup, Sindhi Kadhi, Stir-Fry Cabbage salad.

The post Millet Soup (Bajra Raab) appeared first on Manjula’s Kitchen.

5 ingredient Graham Cracker Toffee (Christmas Crack)

This super easy Graham Cracker Toffee is so delicious and addictive. Perfect for cookie plates to give to neighbors, bring to parties or just to eat! It’s quick and luscious. We love to make this graham cracker toffee every year!

This recipe is similar to my Best Christmas Crack made with saltines and a bit easier than my Homemade Toffee, but just as amazing!

Graham Cracker Toffee

Yes we call it Christmas Crack because it’s that addicting. So I am putting my disclaimer on now. I am warning you, you will not be able to eat just one piece. You should make two batches just to be safe.

With it’s crunchy graham base and buttery sweet middle, then topped with chocolate and nuts, it’s no wonder it’s a favorite. It’s so easy to throw together, and no candy thermometer needed so anyone can make it and be the hero of the day! Make it today!

Christmas Crack Ingredients

Just 5 little ingredients and voilà! Toffee Perfection

  • Graham Crackers: The sturdy crunchy base
  • Butter: Use salted butter to balance the sugar
  • Sugar: You need to use Brown sugar.
  • Chocolate Chips: Semi-sweet is what I used.
  • Toffee Chips: These are optional really but add that extra toffee crunch and flavor.

Making This Addictive Graham Cracker Toffee

This is so simple you don’t have to worry about getting it wrong. It’s perfect for first time toffee makers.

  1. Prep: Preheat the oven to 350 degrees F and line a 9×13 pan with foil and spray with cooking spray.
  2. Break: Completely cover the bottom of the pan with graham crackers breaking them as needed.
  3. Boil: Bring the butter and sugar to a boil in a saucepan over medium high heat. Stir it constantly as you let it boil till it starts to thicken about 5 min.
  4. Bake: Pour over the graham crackers and bake for 7 minutes.
  5. Top: Remove from the oven and top with chocolate chips while still warm. Let them sit for a minute or two to melt. Spread evenly over the filling and top with toffee chips. Allow to cool completely and set before breaking into pieces.

The process of making Graham Cracker Toffee.

Making This Christmas Toffee so Amazing

This is such an easy recipe to adjust and create variations and a few reminders to make divine every time.

  1. Stir: You don’t need to watch a thermometer for this toffee, but you do need to stir it constantly to prevent burning. It takes about 5 minutes to reach the color and consistency your looking for. If you feel like it’s burning pull it off the heat. The baking process finishes the caramelization of the toffee.
  2. Chocolate Chips:  Put the chocolate chips on as soon as it comes out so that the chocolate will melt easier and faster.
  3. Cooling: Cool completely and allow the chocolate to set before cutting. You might need to speed the process by putting it in the fridge or freezer.
  4. Variations: This can be so fun to vary with your chocolate or toppings. You can use whatever kind of chocolate you desire, but I prefer the semi-sweet so that it’s not too sweet.
  5. Toppings: Be sure to put the toppings on right after the chocolate so it’ll stick. Omit the toffee and use chopped nuts, candy, pretzels, candy cane, chopped mints or cookies for endless possibilities.
  6. Pan: For a thinner layer of toffee, use the same recipe but with a cookie sheet instead of 9×13.

Storing Toffee (If you Have Any Left!)

  • Storing: Store the toffee in an airtight container away from heat once it has set up to 2 weeks
  • Fridge: This can also be stored in the fridge in an airtight container or wrapped tightly in plastic wrap.
  • Freezer: Many people love to store this and eat it straight from the freezer. Wrap tightly in plastic wrap and place in a ziploc freezer safe bag for up to 3 months.

Luscious Graham Cracker Toffee staked on a plate.

More Cookie Plate Favorites

Whether it’s for the neighbor, the office, or for your own family these treats are sure to please.

  • Butter Pecan Cookies
  • Rolo Pretzel Turtles
  • The Best Peanut Brittle
  • Ooey Gooey Chex Mix
  • The Best Carmelita Cookie Bars

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5 INGREDIENT Graham CRACKER TOFFEE (CHRISTMAS CRACK)

We love to make this graham cracker toffee every year!  It is so addicting and gone in a flash!
Course Dessert, Snack
Cuisine American
Keyword christmas crack, graham cracker toffee
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 16 Servings
Calories 323kcal
Author Alyssa Rivers

Ingredients

  • 10 full-size graham crackers enough to cover the pan
  • 1 cup salted butter
  • 1 cup light brown sugar packed
  • 2 cups semi-sweet chocolate chips
  • 1/3 cup toffee bits

Instructions

  • Preheat oven to 350 degrees. In a 9×13 inch pan line with aluminum foil and spray with cooking spray.
  • Place the graham crackers in a single layer along the bottom. Make sure it is fully lined breaking crackers if needed.
  • In a medium saucepan over medium high heat, add the butter and brown sugar. Stir constantly until butter has melted. Let the mixture boil for a few minutes until it starts to thicken.
  • Pour over the graham crackers. Bake for 7 minutes.
  • Remove pan from the oven and sprinkle with chocolate chips. Use a spatula to spread the chocolate over the top. Sprinkle with the toffee bits.
  • Allow to cool completely and harden. Cut into pieces and serve.

Notes

Updated on December 4, 2020

Originally Posted on December 10, 2012

Nutrition

Calories: 323kcal | Carbohydrates: 32g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 32mg | Sodium: 165mg | Potassium: 165mg | Fiber: 2g | Sugar: 24g | Vitamin A: 366IU | Calcium: 36mg | Iron: 2mg

Aloo gobi gravy | Aloo gobi masala recipe

Aloo gobi gravy, made as rich gravy in restaurat style to go with flatbreads and as a side dish for rice in North Indian menu.

Aj always ask me to make aloo gobi as gravy as he loves both potato and cauliflower. I make the subji way usually, may be tried this couple of times maximum. Aj even gives me idea on how to make the gravy by describing it how it should be. He loves it so orders it when we go out for dining. Some restaurants it will be carefully cooked, some will have un cooked cauliflower.

Generally I avoid eating cauliflower in restaurants and do not recommend Aj too. That’s because I am worried how cauliflower is undercooked or how it is cleaned. For past couple of weeks, I am craving for dal makhani. So made it for lunch. Thought of making aloo gobi gravy for side dish and shoot the recipe too. It turned out super yummy and we all enjoyed it heartily.

aloo-gobi-gravy

So it’s very simple : Make a base masala with onion, tomato with ginger garlic flavour and other spices. I add few cashews to make it rich and cream too for the restaurant style finish. I pre cook Aloo and gobi for 5 mins and add to gravy.

aloo-gobi-restaurant-style

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Aloo gobi gravy | Aloo gobi masala

Aloo gobi gravy, made as rich gravy in restaurant style to go with flatbreads and as a side dish for rice in North Indian menu.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Cup measurements

Ingredients

  • 3 potato medium sized – peel & cube
  • 1 & 1/4 cup cauliflower florets
  • 2 onion cubed
  • 3 tomato cubed
  • 4 cashews
  • 1/4 cup cream cooking cream
  • Salt as needed
  • 1 tbsp Oil

Masala powders

  • 1/8 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp kitchen king masala replace with garam masala itself if you dont have
  • 1 tbsp kashmiri red chilli powder
  • 2 tsp coriander seeds powder
  • 1 tbsp tomato sauce
  • 1 tbsp kasuri methi

To temper

  • 3 tbsp oil
  • 1 Biryani leaf
  • 1 inch piece cinnamon
  • 1 cardamom
  • 2 cloves
  • 1 tsp cumin seeds

Instructions

Prep cauliflower:

  • Cauliflower may have small worms in it (green/ pale green) It can be so tiny too at times that you may not even see at first glance. So, first cut the cauliflower

Cook aloo and gobi:

  • Boil enough water with salt. Add cubed potato and cook for 4 mins. Set aside.
  • In the same water, boil cauliflower florets for 3-4 mins. Keep aside.

Preparing gravy base:

  • Heat a pan with 1 tbsp oil. Sautee cubed onion for a minute. Add cashews and cook further more for 2 mins.
  • Remove in a plate for cooling.
  • Grind this onion, cashew and cubed tomato to a smooth paste.
  • Preparing the aloo gobi gravy:
  • Heat a pan with remaining 3 tbsp oil. Add the items under to temper table.
  • Add ginger garlic paste and give it a quick stir.
  • Pour in the ground paste and add all the masala powders. Turmeric, garam masala, kitchen king masala, chilli powder, coriander seeds powder.
  • Add kasuri methi, crushing in between your palm. In goes tomato sauce & salt.
  • Combine and sautee well until the masala turns glossy, non sticky and oozes the oil. (5-6 mins approx in medium flame)Add cooked potato and cauliflower and 1 cup water.
  • Mix well and simmer covered for 4 mins.
  • Once done, mix well and add cooking cream. Combine and simmer for 2 more mins.
  • Switch off the flame. Garnish with coriander leaves.

Video

Notes

  • I used ginger garlic paste but if you want, you can sautee 4 garlic cloves and some ginger along with onion.
  • Instead of cooking potato and cauliflower separately, cook it in the gravy itself by covering with a lid.
  • Don’t have cooking cream? Use milk to make the gravy to reach the desired consistency.
  • Cashews in the recipe not only adds richness to the gravy but also used as stabilizer when you add cream or milk. Prevents milk/ cream from splitting as it thickens the milk/ cream.
  • Just make sure to do the process in medium or low flame (when you add milk cream) Also slowly add and mix as you add.

Aloo gobi gravy method:

Prep cauliflower:

Cauliflower may have small worms in it (green/ pale green) It can be so tiny too at times that you may not even see at first glance. So, first cut the cauliflower.

Cook aloo and gobi:

  1. Boil enough water with salt. Add cubed potato and cook for 4 mins. Set aside.
    step1-boil
  2. In the same water, boil cauliflower florets for 3-4 mins. Keep aside.
    step2-cauliflower

Preparing gravy base:

  1. Heat a pan with 1 tbsp oil. Sautee cubed onion for a minute. Add cashews and cook further more for 2 mins. Remove in a plate for cooling.
    step3-sautee
  2. Grind this onion, cashew and cubed tomato to a smooth paste.
    step4-grind

Preparing the aloo gobi gravy:

  1. Heat a pan with remaining 3 tbsp oil. Add the items under to temper table. Add ginger garlic paste and give it a quick stir.
    step5-temper
  2. Pour in the ground paste and add all the masala powders. Turmeric, garam masala, kitchen king masala, chilli powder, coriander seeds powder.
  3. Add kasuri methi, crushing in between your palm. In goes tomato sauce & salt.
  4. Combine and sautee well until the masala turns glossy, non sticky and oozes the oil. (5-6 mins approx in medium flame)
    step6-gravy
  5. Add cooked potato and cauliflower and 1 cup water.
    step7-gravy
  6. Mix well and simmer covered for 4 mins.
    step8-cook
  7. Once done, mix well and add cooking cream.
    step9-cream
  8. Combine and simmer for 2 more mins.Switch off the flame. Garnish with coriander leaves.
    step10-ready

Notes:

  • I used ginger garlic paste but if you want, you can sautee 4 garlic cloves and some ginger along with onion.
  • Instead of cooking potato and cauliflower separately, cook it in the gravy itself by covering with a lid.
  • Don’t have cooking cream? Use milk to make the gravy to reach the desired consistency.
  • Cashews in the recipe not only adds richness to the gravy but also used as stabilizer when you add cream or milk. Prevents milk/ cream from splitting as it thickens the milk/ cream.
  • Just make sure to do the process in medium or low flame (when you add milk cream) Also slowly add and mix as you add.

Serve as accompaniment for any flatbread or rice. We had with dal makhani, basmati rice.

aloo-gobi-masala

The post Aloo gobi gravy | Aloo gobi masala recipe appeared first on Raks Kitchen.

Christmas Baked Salmon – easy & make ahead

Your Christmas main dish has just landed!! Have you ever seen a Baked Salmon look so festive?? And it’s so EASY!

Featuring a honey butter glazed side of salmon baked in foil, slathered with creamy dill sauce topped with a Holiday Tapenade, this has extremely high pay off for minimal work.

Christmas Baked Salmon on a platter, ready to be served

Festive Baked Salmon!

Every year I try to come up with one great centrepiece Christmas main dish that is make ahead and super simple, but has that extra wow factor that will make YOU the star at Christmas Dinner….

This is what I’ve come up with this year – a festive Baked Salmon!

It is:

  • baked foiled wrapped in a Honey Garlic Butter Glaze;
  • slathered with a creamy dill sauce;
  • topped with a Holiday Tapenade of dried cranberries, almonds and parsley; and
  • finished with pomegranate for a shower festive colour and a generous dousing of fresh lemon juice.

The flavour and textural combination is stellar! It’s mostly savoury with hints of sweet, that creamy dill sauce is a natural pairing with salmon then the Holiday Tapenade topping just sings of festivities!

Have I emphasised enough how easy this is to make??

Serving Christmas Baked Salmon

Overview: How to make Christmas Baked Salmon

  1. Simmer 3 ingredient Honey Glaze for 2 minutes;
  2. Pour over salmon then bake wrapped in foil (easy clean up!);
  3. Spread with 4 ingredient Lemon Dill Sauce, 4 ingredient Tapenade;
  4. Sprinkle with pomegranate seeds, douse with lemon;
  5. Serve warm or at room temp. Bask in praise!
Christmas Baked Salmon components

What you need for this Festive Baked Salmon

Here’s what you need for this festive Baked Salmon.

1. Side of salmon

Raw side of salmon for Christmas Baked Salmon
  • This is one side of a whole salmon. It should not be flavoured or marinated in any way. If frozen, thaw thoroughly overnight in the fridge and then pat dry very well (frozen fish gets watery);
  • Skin on – for easier handling. I have never seen a side of salmon sold without skin; and
  • Bones removed – fish monger should have already done this, but it’s easy to check: just run your fingers across the surface, you will feel any bones. If there are bones, use fish boning tweezers or just personal grooming tweezers to pull them out (pinch and yank with conviction!).

2. Honey Glaze for Salmon

This is used to bake the salmon so it gets infused with incredible sweet-buttery-garlicky flavour while it bakes. Here’s what you need:

Ingredients for honey glaze for Christmas Baked Salmon

To make the Honey Glaze, all you do is plonk everything in a saucepan and simmer for a couple of minutes to thicken slightly and bring all the flavours together.

How to make Christmas Baked Salmon

3. Baking the Salmon

The salmon is baked in foil which is handy for minimal clean up, but actually the main reason is because it holds the glaze around the salmon better while it bakes!

Here’s how the salmon is cooked:

How to make Christmas Baked Salmon
  1. Place salmon on foil and parchment/baking paper (double layer for leakage protection). Fold the sides up a bit so the glaze won’t pour onto the tray then pour the glaze over;
  2. Top with paper and foil, then form a parcel. No need to make it fully sealed, just mostly sealed is fine;
  3. Bake for 15 minutes covered;
  4. Then grill/broil for 10 minutes to get some tasty caramelisation on the edges and a bit on the surface.

It smells SO GOOD when it’s in the oven…. and here’s what the Baked Salmon looks like when it comes out!

Honey Garlic Butter Glazed baked salmon for Christmas Baked Salmon

Immediately transfer to serving platter using the paper overhang (otherwise the salmon will keep cooking on the tray). And here’s how to remove the foil and paper from under the salmon – just tear and slide!

How to remove foil and paper from under the baked salmon

At this stage, the salmon needs to be left to cool for at least 10 minutes otherwise the Lemon Dill Sauce literally melts straight off. Also because this salmon dish is intended to be eaten warm rather than hot, or even at room temperature. Handy – no need to stress over exact cook times to serve it piping hot!


4. Lemon Dill Sauce for salmon

This sour cream based sauce provides an element of creamy richness to the baked salmon as well as acting as the “glue” for the Holiday Tapenade we pile over the top. Not including dill was never an option – it is, after all, best friends with salmon!

Creamy Dill Sauce for Christmas Baked Salmon

Here’s what you need – just mix them together to make the sauce:

Ingredients for Creamy Dill Sauce for Christmas Baked Salmon

Note: we only use the zest in the sour cream sauce because we deliberately want to keep it very thick and “paste-like” so we can slather it on thickly. The rest is used to liberally douse the finished dish for some welcome tang. It’s an essential step!


4. Holiday Tapenade

This is just a terrific combination both flavour wise and texture wise with the baked salmon and Creamy Dill Sauce. The sweet slightly tart cranberries and the nutty almonds contrast beautifully with the cooling creamy dill sauce and the rich, honey glazed flesh of the salmon.

Holiday Tapenade for Christmas Baked Salmon

Here’s what you need for the Holiday Tapenade:

Ingredients for Holiday Tapenade for Christmas Baked Salmon
  • Pomegranate – this is what we use to sprinkle across the finished dish for both festive colour and the great pops of juiciness!
  • Dried cranberries – in the spirit of holidays and also for the tart/sweet flavour rather than just sweet that other dried fruits are. Alternatives (best first): dried sour cherries, golden raisins, normal raisins or sultanas;
  • Orange juice – this is used to soak the cranberries to plump them up rather than being hrivelled and chewy. Because this is, after all, for a special occasion – so let’s add a tiny extra step to make the cranberries extra special! It’s mainly a texture thing, though the orange juice also adds a touch of extra sweetness and citrus flavour – very on theme for holidays! Substitute with any fruit juice you wish – apple would especially be great – otherwise just use water with a smidge of honey or maple syrup;
  • Slivered almonds – purchased already cut into slivers, this is a nice shape that you can use as is. And it looks good too! Alternatives: almonds, pistachios, hazelnuts, pecans, macadamias, walnuts;
  • Parsley for freshness and the green colour for Christmas!
  • Olive oil to add just a bit of richness and bring it all together.

Make ahead option: Make the Tapenade up to 2 days ahead but leave the almonds out until just before serving. Almonds can be toasted ahead, just store them in the pantry until required.


5. Assembling

And here’s how the Christmas Baked Salmon is assembled:

How to make Christmas Baked Salmon
  1. Smother the salmon generously with the Creamy Dill Sauce. Generous is the operative word here! It’s the main sauce for this dish, and it’s also the “glue” for the tapenade;
  2. Sprinkle the Tapenade across the surface. Pile it on, use it all!;
  3. Pomegranate next, then lemon juice last (the Tapenade acts as a catchment); and
  4. Voila! Presentation / compliments time!

How to serve this Christmas Baked Salmon

Present the salmon on a platter, like pictured above, so everyone can admire how pretty it looks.

Then you can either cut it into portions – literally just use a knife to cut it – or let everyone help themselves. I find it easiest to use a cake server for serving.

Eating Christmas Baked Salmon

I feel like that’s a really long post for something that I stated is a really easy recipe! And I promise it is – it’s just that a side of salmon is not cheap, it’s the sort of thing we splurge on for special occasions. So I want to give you enough information so you have the confidence to know that you will nail this dish even if you’re not that experienced in the kitchen.

Hand on heart, there is very little that can go wrong with this recipe. The worst will be if you overcook the salmon – but the beauty of salmon is that it is an oily fish so it’s really not the end of the world even if you do take it too far.

And if you’re on the fence about giving this Christmas Baked Salmon a go, then just visualise the praise you will receive! It looks like Christmas, it tastes like Christmas and the fact that it’s so straightforward will remain our little secret….. – Nagi x


Watch how to make it

Christmas Baked Salmon

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Christmas Baked Salmon

Recipe video above.

See notes for alternatives for many of the ingredients – even the salmon!

Course Christmas, Main Course
Cuisine Western
Keyword baked salmon, Christmas main, seafood main
Prep Time 20 minutes
Cook Time 30 minutes
Cranberry Plumping Time & Salmon Cooling! 30 minutes
Servings 12
Calories 492cal
Author Nagi

Ingredients

Salmon:

  • 1.2 – 1.5 kg / 2.4 – 3lb salmon side (skin on, bones removed, Note 1)
  • 2 1/4 tsp salt , cooking/kosher (Note 2)
  • 1 tsp black pepper

Honey Butter Glaze:

  • 150g / 5oz butter , unsalted
  • 1/2 cup honey
  • 3 garlic cloves , finely minced (garlic press or knife)

Creamy Dill Sauce:

  • 1 1/2 cups sour cream , full fat (low fat too watery)
  • 1/2 cup fresh dill , finely chopped (lightly packed cup)
  • 1/2 tsp salt , cooking/kosher (Note 2)
  • 1 1/2 tbsp lemon zest

Holiday Tapenade:

  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup slivered almonds , toasted (Note 3)
  • 1/3 cup parsley , roughly chopped
  • 1/4 tsp each salt and pepper
  • 1 tbsp extra virgin olive oil

Finishing:

  • 1 pomegranate , seeds removed
  • 1/4 cup parsley , roughly chopped
  • 3 tbsp lemon juice
  • 2 lemons, extra , cut in 6 pieces each (for serving, don’t skip this)

Instructions

  • Preheat oven to 180°C/350°F.
  • Prepare salmon: Place a large sheet of foil on a tray, then top with baking/parchment paper. Place salmon on paper, then fold up the sides a bit so glaze won’t run onto tray.
  • Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour over the salmon.
  • Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thick part of the salmon.
  • Wrap: Cover salmon with a smaller piece of paper then foil. Then fold up sides to enclose salmon – doesn’t need to be 100% tightly sealed.
  • Bake 15 minutes. Remove salmon from oven, then uncover.
  • Grill/broil to brown: Switch oven to gill/boiler on high. Broil 7 to 10 minutes until you get caramelisation mostly on the edges, a bit on top. Check to ensure salmon is cooked – either pry open in middle to check or see temps in Note 4.
  • Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (video at 1 min 24s or step photos in post), allowing juices to pool on platter (it’s gold stuff!).
  • Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer (for room temp serving – Note 6 for serving notes).
  • Assemble: Dollop then thickly spread with Creamy Dill Sauce (~0.8cm / 1/3″ thick layer). Pile over Holiday Tapenade, scatter generously with pomegranate seeds then more parsley. Squeeze over lemon juice.
  • Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces – I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce – it’s so good! Dish is best served slightly warm, not piping hot, also excellent at room temp.

Creamy Dill Sauce

  • Mix ingredients in a bowl until smooth. Keep refrigerated until required.

Holiday Tapenade:

  • Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.
  • Mix: Mix cranberries, toasted almonds, parsley, salt and olive oil in bowl. Use at room temp.

Notes

1. Salmon – get a whole side of salmon in one piece. Should come with skin on (holds together better for moving once cooked) and bones removed (nobody wants pokey bones with a mouthful of Christmas Salmon!). Place salmon on diagonal of tray if it’s too large. Bit of overhang will be fine (thinner end).
See Note 4 for fillets and trout alternatives.

2. Salt – cooking/kosher salt is the standard for all my recipes. Grains are larger than fine table salt so it’s easier to pinch and sprinkle. So if you only have table salt, you MUST reduce the salt quantities by 25% otherwise your food may be too salty (because table salt is so fine, 1 tsp table salt =~ 3/4 tsp cooking/kosher salt).

Cooking/kosher salt is sold labelled as such at the grocery stores – here’s a photo of cooking salt and one of kosher salt (not easily found in Australia).

3. Toasting almonds – preheat skillet over medium high heat (no oil). Add nuts then stir for 2 minutes or until they smell amazing and are lightly browned. Transfer to bowl straight away.

4. Cooked salmon – you can just pry open flesh in middle to check. Otherwise, internal temperature of cooked salmon is 43°C / 10°F for rare, 49°C / 120°F for medium-rare, or 54°C/130°F for medium. Grill cooks fast so just leave in for longer if you want it cooked more, move down to lower shelf to reduce browning.

No grill/broiler? Just crank the oven up as high as it will go and put salmon in uncovered to brown and finish cooking.

5. Alternatives for ingredients (best listed first):

  • Salmon – trout (though typically smaller, so scale recipe down or use multiple). For salmon fillets rather than whole side, bake in foil 10 minutes, then grill/broil 10 minutes). Would also be VERY pretty in individual portions so it looks like this.
  • Butter – best is ghee or clarified butter (store bought or homemade) for dairy free alternatives, followed by margarine.
  • Honey – maple syrup, but simmer for an extra 1 minute to reduce a bit further
  • Sour Cream – the only suitable sub is spreadable (tub) cream cheese but that’s a bit thick so would need to be thinned with a touch of olive oil to make it in a soft spreadable paste as pictured in the video. If you use block cream cheese, you’d need even more oil for thinning. Yogurt is too watery.
  • Dill – classic herb for salmon, but can sub with chives or finely chopped green onions.
  • Almonds (all should be roasted, unsalted) – whole almonds roughly chopped yourself, pistachios, walnuts, pecans, hazelnuts, macadamias
  • Nut allergy subs – pepitas or sunflower seeds
  • Dried cranberries – craisins, dried sour cherries (roughly chopped), golden raisins*, normal raisins* or sultanas*, any other dried fruit like apricots* chopped (items marked with * add 2 tbsp lemon juice into hot water for plumping, will add touch of tartness like cranberries have)
  • Orange juice – apple juice, any other fruit juice, water + 2 tbsp honey
  • Parsley – chives or green onions
  • Pomegranate – these add colour and juicy little pops to the dish. No the fruit provides similar in terms of colour but for flavour, best is to use red grapes. Cut into 1/6 or 1/8, about 3/4 cup. Cherries also work!

6. Serving – Dish is best served warm or at room temp, not piping hot. If at room temp, make sure it is still warm enough so honey-butter-salmon juices are liquid not firmed up (if solidified, melt 10 sec in microwave or 2 min in very low 50°C/120°F oven is enough, can do this on serving platter).

Do not spread piping hot salmon with sour cream, it melts and slides off.

Skin is needed for easy handling of salmon while cooking but not pleasant to eat because it’s not crisp. People can either just avoid eating, or serve it without skin (it’s easy to slide cake serve between flesh and skin)

Be sure to serve with extra lemon wedges, this is a dish that loves fresh lemon!

7. Make ahead – excellent for preparing most ahead with simple assembly on day.

  • Tapenade – 24 hrs in advance (fridge) but keep toasted almonds in pantry and stir in before serving (few hours ahead is fine), ensure it is at room temp when using.
  • Creamy Dill Sauce and Honey Glaze – 24 hours ahead, fridge (glaze will need to be reheated to make pourable).
  • Pomegranates – bash out the seeds the day before! See in post for how;
  • Salmon – better baked fresh on the day but it is still stellar cooked the day before (based on all leftovers I have been inhaling!). But honestly, reheating cooked salmon is just as much effort as baking fresh, in my opinion!

8. Nutrition per serving, assuming 12 servings 1.5kg/3lb salmon. With all the toppings, this is almost a main course size serving. So if it’s part of a banquet with other mains, this will easily stretch to 16 – 20 people.

Nutrition

Calories: 492cal | Carbohydrates: 30g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 899mg | Potassium: 865mg | Fiber: 3g | Sugar: 24g | Vitamin A: 980IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 2mg

Life of Dozer

He can tell just by looking at it that the Christmas Baked Salmon is super duper delish!!! (Funnily enough, he seems to determined that about everything he looks at…)

Dozer Christmas Baked Salmon

The post Christmas Baked Salmon – easy & make ahead appeared first on RecipeTin Eats.

Super Soft Sugar Cookies

These no-fail soft and chewy Sugar Cookies are my all-time favorite, made with simple ingredients and easy to decorate for any holiday or party! Top them with cream cheese frosting or buttercream frosting.

I am pretty particular about my sugar cookies, and I only enjoy them thick, soft, chewy, and frosted! This recipe is the BEST!

You’ll notice I use shortening instead of butter in my sugar cookies, and that is because I’ve tested them both ways and found that shortening yields a much softer cookie, that doesn’t get hard after cooling and storing. They last longer and freeze beautifully. You can substitute butter if you want, but the results will not be quite the same.

How to make Sugar Cookies:

  • In a mixing bowl, cream together the shortening and sugar. Add eggs, milk, and vanilla and mix.
  • In a separate bowl, mix dry ingredients–(flour, baking powder, and salt). Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Refrigerate for 20-30 minutes.
  • Lightly flour your counter top. Roll dough ball out to 1/2 inch to 3/4 inch thick. Cut the dough into shapes with cookie cutters (or use a round drinking cup).
  • Place cookies on a parchment lined baking sheet.

Four process photos for making sugar cookie dough, and rolling it out.

  • Bake at 350 degrees F for about 8-11 minutes. Cookies will be very light colored and just set (not shiny on top), when you take them out. They will harden as they cool, so don’t over bake them.

A stack of baked, round, unfrosted sugar cookies.

Pro Tips:

Roll the cookies out thick– at least 1/2 inch.

If you roll them out too thin then they are more likely to over-bake and harden as they cool. No one likes a hard, dry sugar cookies!

Don’t over-bake them.

If you wait to see golden brown along the edges like you would with other types of cookies, they will be overcooked! Look for them to be just set on the top, no longer shiny, but still pale. They will set up and harden as they cool.

Frost them:

Use buttercream frosting or cream cheese frosting and color the frosting different colors with food coloring. Use different cookie cutters and colored sprinkles to decorate for holidays like Christmas or Valentine’s Day.

Make Ahead and Freezing Instructions:

Sugar cookies will last for 3-5 days stored in an air-tight container at room temperature unfrosted, or refrigerate if frosted.

You can freeze sugar cookies with or without frosting for up to 3 months. If frosted, flash freeze them for 30 minutes and then add them to an airtight container, with parchment paper between the stacked layers and return to freezer.

Sugar cookie dough can also be frozen for up to 3 months. When ready to bake the cookies, remove the dough from the freezer about 2 hours ahead of time to allow it to soften enough to roll out.

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Frosted sugar cookie with sprinkles

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Super Soft Sugar Cookies

These no-fail soft and chewy Sugar Cookies are my all-time favorite, made with simple ingredients and easy to decorate for any holiday or party!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15
Calories 378kcal
Author Lauren Allen
Cost 4

Ingredients

  • 2/3 cup vegetable shortening (or use half butter, half shortening)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but makes a great flavor )
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Cream Cheese Frosting

  • 8 ounces cream cheese , softened
  • 1/2 cup butter , softened
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar

Instructions

  • In a mixing bowl, cream together the shortening and sugar. 
  • Add eggs, milk, and vanilla and mix.
    Eggs and vanilla added to a mixing bowl with creamed shortening and sugar.
  • In a separate bowl, mix dry ingredients–(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Refrigerate for 20-30 minutes.
  • Lightly flour your counter top. Roll dough ball out until 1/2 inch to 3/4 inch thick.  Cut the dough into shapes with cookie cutters (or use a round drinking cup)
    Rolled out sugar cookie dough being cut out with cookie cutters.
  • Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don’t over bake them. 

For the frosting:

  • Add the butter and cream cheese to a mixing bowl and beat well until smooth and creamy.
  • Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is smooth and thick and tastes perfect.

Video





Notes

Yield: This recipe makes about 12-15 cookies, depending on how thick you roll the dough and the size of the cookie cutter used. 

Storing and freezing Instructions: Sugar cookies will last for 3-5 days stored in an air-tight container at room temperature unfrosted, or refrigerate if frosted. 

You can freeze sugar cookies with or without frosting for up to 3 months. If frosted, flash freeze them for 30 minutes and then add them to an airtight container, with parchment paper between the stacked layers and return to freezer.

Sugar cookie dough can also be frozen for up to 3 months. When ready to bake the cookies, remove the dough from the freezer about 1 hour ahead of time to allow it to come to room temperature before rolling it out.

 

Nutrition

Calories: 378kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 243mg | Potassium: 116mg | Sugar: 29g | Vitamin A: 340IU | Calcium: 52mg | Iron: 1.4mg

Have you tried this recipe?! 

RATE this recipe and COMMENT below! I would love to hear your experience.

I originally shared this recipe March 2013. Updated December 2020.

The post Super Soft Sugar Cookies appeared first on Tastes Better From Scratch.

Mekeni Christmas Ham Fried Rice

Make this Mekeni Christmas Ham Fried Rice for Noche Buena – it’s a flavorful and festive rice dish that’s perfect for your celebration! (Also a great way to use your leftover ham)

Everyone loves fried rice. Do you agree? I think I hear a big fat YES! Kahit simpleng Garlic Fried Rice, we love it, right? How much more if it’s a flavorful, colorful, festive rice such as this Mekeni Christmas Ham Fried Rice.

It’s so easy to cook and almost all the ingredients are available at home. I think it’s a perfect addition to the Noche Buena table because it already looks like Christmas with all the colors that pops out of it.

Should you decide not to cook it for Noche Buena, it’s also one of the dishes you can make with your leftover ham. AND you can add whatever vegetable you have in the fridge. It’s guaranteed to taste delicious because our main ingredient — Mekeni Christmas Ham — is already delectable by itself.

Make Mekeni Christmas Ham a part of your Christmas celebration and level up the festivities at home. Their ham are available in Mekeni Home2Home Delivery, Mekeni Food Outlets, wet markets, and other online platforms.

OTHER HAM RECIPES YOU MIGHT LOVE…

Mekeni Christmas Ham Fried Rice
 
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Author:

Ingredients
  • 1 tsp oil
  • 2 eggs, beaten
  • 1 tbsp oil
  • 6 cloves garlic, minced
  • 2 cups cubed Mekeni Christmas Ham (any variant)
  • 1 bell pepper, chopped
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • ¾ cup pineapple, cut into tidbits
  • 4-5 cups of rice
  • 2-3 tbsp liquid seasoning
  • ¼ cup chopped spring onions

Directions
  1. Heat oil in a pan and cook the scrambled eggs. Remove from pan and set aside for later.
  2. Sauté the minced garlic in the same pan. When cooked, add the ham and cook for 2 minutes.
  3. Add the bell pepper, peas, carrots, and pineapple. Cook for another 4 minutes.
  4. Add the rice and pour in the liquid seasoning. Stir and make sure to mix well to distribute the seasoning among the ingredients.
  5. Add back the scrambled egg and spring onion. Continue cooking for 5-10 more minutes.
  6. Taste and adjust seasoning as needed.
  7. Serve hot.

 IF YOU MAKE THIS RECIPE, KINDLY SNAP A PHOTO AND TAG @THEPEACHKITCHEN ON INSTAGRAM (OR HASHTAG IT #THEPEACHKITCHEN). I’D LOVE TO SEE WHAT YOU COOK!

The post Mekeni Christmas Ham Fried Rice appeared first on The Peach Kitchen.

Mekeni Christmas Hams for a #MerryMekeniChristmas

Mga mamsh! I know you’re already planning your Noche Buena (if you haven’t already). Kasi ako, at this time, I am already thinking of what’s going to be at the Christmas table.

When I was younger our Noche Buena used to be ham, queso de bola, tasty bread, and creamy peanut-ty hot chocolate. My nanay and tatay prefers it that way –it has been a tradition. When I grew up, syempre, it evolved into a modern day Noche Buena with a theme – Snowman-Themed Noche Buena one time and a Santa Claus-Themed Noche Buena next. Pero one thing is for sure — hinding-hindi mawawala ang Christmas Ham.

This year our Noche Buena is going to be extra special with Mekeni Christmas Ham as the centerpiece of our table.

Mekeni Christmas Ham is available in four variants — All Seasons Premium Ham, Deli Premium Ham, Piña Ham, and Pear-Shape Ham.

All Seasons Premium Ham

All Seasons Premium Ham (1 KG for ₱580 SRP)

Smoky and aromatic. The All Seasons Premium Ham is seasoned with a rare blend of exotic herbs and spices and made from the choicest pork cuts.

Deli Premium Ham (1 KG for ₱500 SRP)

A no-frills ready-to-eat ham. Mekeni’s Deli Premium Ham has the traditional sweet-savory taste that kids and kids-at-heart will love.

Deli Premium Ham

Piña Ham (1 KG for ₱330 SRP)

Pineapple in ham is A-okay! Mekeni’s Piña Ham has the right balance of smoky, sweet, and salty flavors. It is perfectly seasoned and glazed with a rich coating of pineapple sauce, making you finish your ham with so much gusto in no time.

Pear-Shaped Ham (800g for ₱260 SRP)

If you are on a budget but still want to make your Noche Buena festive, this Pear-Shaped Ham is for you! Savor this juicy, lean, boneless ham perfect for the holidays and suits well within your budget.

Diba? These hams are suitable for all our holiday festivities — mapa-family reunion man yan (through zoom), Christmas gifting to friends and relatives, or creating your favorite dishes for your families. It also fits whatever budget you may have.

You know what my favorites are? I love love love the All Seasons Premium Ham and the Deli Premium Ham — I love how flavorful, tender, and juicy each slice is. And you can see that it’s made from 100% meat.

OUR FAVORITE CHRISTMAS HAM RECIPES

Let me share with you two of our favorite Christmas ham recipes.

First, is this Mekeni Christmas Ham Sandwich. Usually, we have this the next morning after our simple Noche Buena. We turn it into a sandwich with mayo, lettuce, and strawberry/raspberry jam. Super thin spread lang ng jam or it’ll be too sweet. Sarap nito!

And this Mekeni Christmas Ham Fried Rice — that’s exploding with flavors! It has peas, carrots, spring onion, egg, bell pepper, and of course, the pineapples you used to decorate your plate of ham! I’m sharing with you the recipe on my next post.

These Hams are available in Mekeni Home2Home Delivery, Mekeni Food Outlets, wet markets, and other online platforms.

Make Mekeni Christmas Ham a part of your Christmas celebration and level up the festivities at home.

Have a #MerryMekeniChristmas!

The post Mekeni Christmas Hams for a #MerryMekeniChristmas appeared first on The Peach Kitchen.

Sausage and Egg Breakfast Quesadillas

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version. And the best part? I froze the other five quesadillas so I can reheat them anytime (like I did for lunch today!)

What’s in a Breakfast Quesadilla?

Okay, so I kept these breakfast quesadillas super simple, but I’ve got some ideas for “spicing” them up below, if you’re interested. The only thing you need is sausage, eggs, cheese, tortillas, salt, and pepper. It’s just that easy! Since these quesadillas are super simple, they do have a more mild flavor (this one is for all my friends with sensitive tongues). If you want some extra flavor, read on.

What Else Can I Add?

Quesadillas are great for using up leftovers in your fridge. So whether you want to add more flavor or you just want to use up some things that are floating around in your fridge, here are some good picks for these sausage and egg breakfast quesadillas:

  • Sliced green onions
  • Crushed red pepper
  • Everything bagel seasoning
  • Sriracha or chili garlic sauce
  • Diced bell pepper (sauté with the browned sausage until tender)
  • Crumbled feta
  • Fresh spinach

How to Serve Breakfast Quesadillas

If you’re in a hurry, or just lazy like me, you can eat these breakfast quesadillas just as they are. They make a great hand-held meal for when you’re on the go. If you are sitting down to your meal, you can serve them with a side of salsa and sour cream for dipping!

How to Freeze and Reheat

As I mentioned in the intro, I froze most of my quesadillas so I could reheat them later. To freeze the quesadillas, fill and fold the tortillas like you are about to toast them in the skillet, but instead stack them on a plate or baking sheet with parchment between each one. Transfer that to the freezer and freeze for about an hour or until they’re frozen solid. Once solid, transfer to an air-tight freezer bag for long term storage. They’ll probably be good for about three months.

To reheat, place one of the frozen quesadillas in a skillet and heat over medium-low heat. Cook on each side until golden brown and crispy. It’s VERY important not to have the heat too high, or else the tortilla will burn before the filling has time to thaw and heat through. So go slow.

What is Country Sausage?

I used country sausage for these breakfast quesadillas, which is a loose (not in links) raw sausage that is fairly mild in flavor (there are hot varieties). It is sometimes also called breakfast sausage, although it is not sweet like a maple breakfast sausage. I used this brand, but there are many recipes for country sausage online if you want to make your own using ground pork.

Sausage and egg breakfast quesadillas on a plate with a dipping cup full of salsa
Stacked sausage and egg breakfast quesadillas held close to the camera

Sausage and Egg Breakfast Quesadillas

Sausage and egg breakfast quesadillas are an easy and filling breakfast option that is also freezer-friendly, so you can stock up for later!
Total Cost $5.02 recipe / $0.34 per quesadilla
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 quesadillas
Calories 325.15kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. country sausage $1.45
  • 6 large eggs $1.40
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 6 oz. cheddar $1.27
  • 6 medium flour tortillas $0.86

Instructions

  • Add the sausage to a skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet using a slotted spoon so they grease stays behind in the skillet.
  • While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs. Shred the cheddar cheese.
  • Add the whisked eggs to the skillet with the sausage grease, and continue to cook them over medium heat, gently folding them as the eggs set. Cook until the eggs are set, but still moist. Remove the skillet from the heat.
  • With the skillet off the heat, add the cooked sausage and shredded cheddar to the skillet with the scrambled eggs. Fold the ingredients together until they are evenly combined.
  • Place about ½ cup of the sausage, egg, and cheese mixture into each tortilla, spreading it out to cover half of the tortilla. Fold the tortilla closed. You can either toast or freeze the quesadillas at this point (see freezing instructions above the recipe).
  • To cook the quesadillas, add them back to the skillet (I like to do this in a dry skillet) and cook over medium heat on each side until the tortilla is brown and crispy and the cheese on the inside is melted. Slice the quesadilla into three pieces, then serve.

Nutrition

Serving: 1quesadilla | Calories: 325.15kcal | Carbohydrates: 23.37g | Protein: 16.5g | Fat: 17.55g | Sodium: 1273.23mg | Fiber: 2.33g
A stack of sausage and egg breakfast quesadillas on a plate with a dish of salsa

How to Make Sausage and Egg Breakfast Quesadillas – Step by Step Photos

Browned sausage in a skillet

Brown 8oz. country sausage in a skillet over medium heat. Cook it until the edges are brown and crispy, not just until it’s no longer pink. When the sausage is cooked, remove it from the skillet with a slotted spoon, so the grease stays in the skillet.

Eggs in a bowl with salt, pepper, and a whisk

While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs.

Shredded cheddar on a cutting board

Shred six ounces of cheddar cheese.

Scrambled eggs in the skillet

Add the whisked eggs to the skillet with the remaining sausage grease. Continue to cook over medium, gently folding the eggs as they set. Cook the eggs until they are set, but still moist. Don’t overcook the eggs. 😉

Sausage and cheese added to the skillet with the eggs

Remove the skillet from the heat and add the cooked sausage and shredded cheese.

finished breakfast quesadilla filling in the skillet

Fold the ingredients together until they’re evenly combined.

Tortillas being filled

Add about ½ cup of the sausage, egg, cheese mixture to each tortilla, spreading it out over half of the tortilla, then fold it closed. Once filled and folded, they can either be cooked or frozen.

Quesadillas toasted in the skillet

To cook the quesadillas, add them back to the skillet (I don’t add any oil or butter, but you can if you prefer). Cook over medium on each side, or until the tortilla is brown and crispy and the cheese is melted on the inside.

quesadilla cut into three pieces

Slice each quesadilla into three pieces, then serve!

stacked quesadillas for freezing

To freeze the quesadillas, stack them on a plate or baking sheet with parchment paper between each layer. Freeze for about an hour or until solid, then transfer to a freezer bag. To reheat from frozen, simply add to a skillet and heat over medium-low until they are brown and crispy on the outside and heated through.

A stack of breakfast quesadillas on a plate with salsa in the background

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

Stuffed Cabbage Soup- Ready in 30 Minutes!

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes. This hearty rich soup is cozy and perfect for those cold winter nights!

It comes together in 30 minutes so it is easy and idea for a busy day! Serve this soup with a nice Caesar Salad and some Copycat Texas Roadhouse Rolls for the perfect healthy meal!

Stuffed Cabbage Soup Recipe

Similar to Stuffed Cabbage Casserole, this soup is an easier and less involved recipe than the classic stuffed cabbage rolls your grandma used to make. But it still has the classic flavor and warm rich goodness. And just like most soups the leftovers, if you have any are even better.

There are lots of ways to adapt the soup to your liking, which I love. Make it yours however you want, just make it! You won’t regret it, this will quickly become a family favorite.

Soup Ingredients

Using pretty much the same ingredients as a cabbage roll, these come together in a pinch!

  • Ground Beef: Use lean ground beef for less fat
  • Salt and Pepper: Add to taste
  • Onion: Flavor booster
  • Butter: For Sautéing the onions
  • Cabbage: half a head cut into wedges
  • Canned Chopped Tomatoes: Don’t drain this 8oz can
  • Canned Crushed Tomatoes: Adds more tomato without the chunks
  • Beef Broth: Adds liquid with incredible flavor. You can sub out vegetable broth if desired.
  • Italian Seasoning: Perfect combination of spices.Sauté
  • Rice: Pre cooked

Making Cabbage Soup

In 30 minutes you can have a hearty dish  on the table.

  1. Crumble: In a large pot over medium heat add the ground beef and cook and crumble. Drain and set aside on a plate.
  2. Sauté: Cut two Tablespoons butter into the pot and sauté the onions till tender. Remove and set aside with the beef
  3. Wilt: Place two more Tablespoons of butter in the pot and add the cabbage and cook till tender and wilted. Add the ground beef and onion back to the pan.
  4. Add:  Add in the crushed tomatoes, tomatoes, beef stock, Italian seasoning and let simmer for 15-20 min.
  5. Stir:  Stir in the Rice right before serving and add salt and pepper to taste.

How to Make Cabbage Soup in the Slow Cooker

  1. Browning: Brown the beef and the cabbage over high heat with the butter like directed.
  2. Combine Ingredients: Add the ingredients (except with one less cup of beef stock and don’t add the rice yet) into the slow cooker and cook on high heat for 2 hours or on low heat for 5 hours.
  3. Rice: Add in the rice just before serving.

Making Stuffed Cabbage Soup on the stove.

Tips and Variations for Stuffed Cabbage Soup

Most people when making this will boil together all the ingredients which would still be a delicious soup, but with just a couple of adjustments it can be an even more amazing soup!

  • Browning: Start by browning the beef really well, getting a good deep browning on the meat.
  • Cabbage: Remove the beef you add in the cabbage in a couple of batches, browning the cabbage on high heat before adding in the rest of the ingredients.
  • Meat:  This can also be made with ground chicken or turkey to lighten it up. You can also add ground pork to add a bit more spice.
  • Bulk:  In addition to using the cabbage you can also add in cauliflower as well to bulk up the soup.
  • Beefier: To make the soup richer you can add in some beef base to the liquids or if you are using beef stock, you can also start with double the stock and cook it down in another saucepan before adding it to your soup. I keep beef base on hand instead of boxes of stock because it’s easier to control the strength of the stock. In this soup I would make it double the strength.
  • Veggies: If you want to add more vegetables to the soup you can add in some fresh spinach or green peas. You can also dice carrots and celery and add them in when browning the cabbage.
  • Freeze: Before adding the rice, let the soup cool and freeze for up to 3 months. Thaw in the fridge and bring to a low simmer on the stove. Add the rice before serving.

Hearty, rich and satisfying Stuffed Cabbage Soup.

More Stuffed Recipes

Recipes with the word “stuffed” in them means they have double the goodness. Try these two for one dishes today!

  • Nutella Stuffed Skillet Cookie
  • Homemade Stuffed Pizza Bites
  • Stuffed French Toast
  • Stuffed Poblano Peppers
  • Taco Stuffed Avocados

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Stuffed Cabbage Soup

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes.
Course Dinner, Main Course, Soup
Cuisine American
Keyword cabbage soup, stuffed cabbage soup, stuffed cabbage soup recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 People
Calories 500kcal
Author Alyssa Rivers

Equipment

  • Want to make this even easier? Here are a few products that I LOVE:
  • Staub Dutch Oven
  • The Recipe Critic Measuring Cups
  • Instant Pot

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 yellow onion chopped
  • 4 tablespoons butter divided
  • 1/2 head cabbage cut into 8 wedges and sliced thickly
  • 1 can chopped tomatoes 8 ounces – not drained
  • 28 ounces crushed tomatoes
  • 3 cups beef broth
  • 1 tbsp Italian seasoning
  • 2 cups rice cooked

Instructions

  • In a large pot over medium high heat add the ground beef and cook and crumble. Drain and set aside on a plate. Add two tablespoons butter and onion and sauté until tender. Remove and set aside with ground beef.
  • Add in 2 Tablepoons butter and cabbage and cook until the cabbage is tender and starts to wilt. Add the ground beef and onion back to the pan.
  • Add in the crushed tomatoes, beef stock and chopped tomatoes, and italian seasoning and let simmer for 15-20 minutes.
  • Add in rice before serving and salt and pepper to taste.

Notes

Updated on December 3, 2020

Recipe Posted on January 23, 2018

Nutrition

Calories: 500kcal | Carbohydrates: 66g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 777mg | Potassium: 689mg | Fiber: 4g | Sugar: 6g | Vitamin A: 448IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 4mg

 

Soft and Chewy Gingerbread Cookies

Soft and chewy Gingerbread Cookies made with a simple gingerbread recipe and decorated however you like! Everyone loves this classic recipe and they taste delicious!

Looking for more holiday treats? Don’t miss our ginger molasses cookies, homemade turtles, and chocolate truffles!

When I was young, we often decorated the “kids” Christmas tree with gingerbread cookies.  We had so much fun making and frosting the cookies into little gingerbread men and I remember that the gingerbread baking made the house smell amazing.  This year I had so much fun decorating these gingerbread cookies with my kids.  Each of them got to decorate a gingerbread man with frosting and candy and you can bet they enjoyed eating them afterwards!

What I LOVE about these Gingerbread Cookies:

  • Soft and chewy: gingerbread cookies have a reputation for being hard and crispy, but not this recipe! Follow my baking tips and they will turn out perfectly soft and chewy.
  • Make ahead or freeze:  you can prepare the gingerbread dough or cookies in advance.  See tips below in the post.
  • Fun to decorate: If you are looking for a preschool of kindergarten activity, decorating Christmas gingerbread man cookies would be a huge hit!  You can make the cookies and frosting ahead of time so that the kids can just enjoy decorating.

How to make Gingerbread cookies:

Gingerbread is made with the following simple ingredients: brown sugar, flour, baking soda, cinnamon, ginger, cloves, salt, butter, milk, and molasses!

Make the gingerbread: mix flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl.  Add chunks of butter and incorporate them with a pastry blender until the mixture resembles fine crumbs.  Mix in the molasses and milk until combined.

Six process photos for mixing the gingerbread dough to make gingerbread men cookies.

Refrigerate: Cover the dough in plastic wrap and refrigerate it for 2 hours or overnight.

Roll the dough: When ready to bake, roll out the dough to 1/2 inch thickness, use cookie cutters to cut gingerbread men, and place them on your cookie sheet.  Bake them for about 10 minutes at 350 degrees F. Once cool, frost and decorate, if desired! You can use any kind of frosting or ice, and candies.

Gingerbread men cookies cut and placed on a baking sheet, then baked.

Make Ahead And Freezing Instructions:

To make ahead: Make the gingerbread and store it, well covered, in the refrigerator for 3-4 days.  Roll out and cut into cookies when ready to bake.  You can also bake the cookies and freeze them.

To freeze: form the dough into a ball (step 4 of the recipe) and wrap it really well in plastic wrap.  Place it in a freezer safe bag and store in the freezer for 2-3 months.  Allow the dough to thaw overnight in the refrigerator before attempting to roll. Baked cookies can also be frozen for up to 3 months.

Gingerbread cookies decorated as gingerbread men with white frosting and colored gumdrops.

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Gingerbread cookies decorated as gingerbread men with white frosting and colored gumdrops.

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Gingerbread Man Cookies

Gingerbread Man Cookies are my favorite Christmas treat to decorate with my kids.   These soft gingerbread cookies are perfect for preschool or kindergarten Christmas parties, and they taste delicious!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
refrigerate 2 hours
Total Time 35 minutes
Servings 24 (depending on size of cookie cutter)
Calories 166kcal
Author Lauren Allen

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup dark brown sugar , packed
  • 3/4 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 Tablespoons butter , room temperature, cut into 12 pieces
  • 3/4 cup molasses (dark molasses)
  • 2 Tablespoons milk

Instructions

  • Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
    Flour and gingerbread spices in a mixing bowl.
  • Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
    Butter being cut into flour in a mixing bowl.
  • With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
  • Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
    Two balls of gingerbread dough wrapped in plastic wrap.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
    Dough for gingerbread men on a baking sheet.
  • Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
  • Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
    Baked gingerbread men cookies on a wire cooling rack.
  • Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
  • Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

Video





Notes

Make Ahead Instructions: Make the gingerbread and store it, well covered, in the refrigerator for 3-4 days.  Roll out and cut into cookies when ready to bake.  You can also bake the cookies and freeze them. 

Freezing Instructions: form the dough into a ball (step 4 of the recipe) and wrap it really well in plastic wrap.  Place it in a freezer safe bag and store in the freezer for 2-3 months.  Allow the dough to thaw overnight in the refrigerator before attempting to roll. Baked cookies can also be frozen for up to 3 months.

 

Nutrition

Calories: 166kcal | Carbohydrates: 27g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 139mg | Potassium: 186mg | Sugar: 14g | Vitamin A: 175IU | Calcium: 36mg | Iron: 1.3mg
Have you tried this recipe?!

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I originally shared this recipe December 2018. Updated December 2020.

Process photos by Nikole from The Travel Palate

The post Soft and Chewy Gingerbread Cookies appeared first on Tastes Better From Scratch.