Ingredients for Green Bean & Beef Filling

• 1 lb fresh green bean cut into 1/2 inch pieces
• 2 tablespoon olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 tsp tumeric
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tablespoon tomato paste
• 1 cup water

Ingredients to make rice

• 8 cups water
• 3 1/2 cups Basmati rice
• 1 1/2 tsp salt
• 6 tablespoon of olive oil divided
• bloomed saffron

INSTRACTIONS:

Step 1:Prepare the Green Bean & Beef Filling

• Trim the ends of 1 pound fresh green beans and cut them into ½-inch pieces.
• Bring 4 cups of water to a boil. Add the green beans and cook for 5 minutes until slightly tender. Drain and rinse with cold water. Set aside.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 pound ground beef and cook, breaking it up, until browned and no longer pink.
• Add 1 chopped onion and sauté until soft and lightly golden.
• Stir in 1 teaspoon turmeric, ¼ teaspoon cayenne pepper, 1 teaspoon curry powder, ½ teaspoon cinnamon, and 1 teaspoon salt. Cook for about 5 minutes so the spices bloom and become fragrant.
• Add 2 tablespoons tomato paste and 1 cup water, stirring well to create a flavorful sauce.
• Mix in the green beans, reduce heat to low, cover, and simmer for about 20 minutes, until the beans are fully tender and the mixture is saucy. If needed, add a splash of water to keep it from drying out.
• Taste and adjust seasoning if needed. Set the filling aside.

Step 2: Parboil the Rice

• Bring 8 cups of water to a rolling boil in a large pot. Add 1½ teaspoons salt.
• Rinse 3½ cups basmati rice 2–3 times until the water runs mostly clear to remove excess starch.
• Add the rinsed rice to the boiling water and cook for about 6 minutes, stirring once or twice. The rice should be parboiled — tender on the outside but still firm in the center. You should be able to break a grain with your fingernail, but it should still have a small opaque core.
• Drain the rice in a colander and rinse briefly with cool water to stop the cooking. Let it drain well while you prepare for layering.

Step 3: Layer the Rice and Steam to Form the Tahdig

• Return the pot to medium-high heat. Once dry, add 3 tablespoons olive oil.
• Arrange enough thinly sliced potatoes (usually 1–2, depending on size) in a single layer on the bottom of the pot to form the tahdig.
• Spread about one-third of the parboiled rice over the potatoes. Drizzle some of the ¼ cup bloomed saffron over the rice, then add one-third of the green bean and beef filling.
• Repeat the layers two more times, finishing with a mound of rice on top (higher in the center). Use the handle of a spoon to poke a few holes in the rice to help steam escape.
• Pour ⅓ cup water around the edges of the pot. Wrap the lid in a clean kitchen towel and cover tightly.
• Cook over medium-high heat for 15 minutes to build steam.
• Drizzle the remaining 3 tablespoons olive oil over the rice, cover again, reduce heat to medium-low, and steam for another 30 minutes until fully cooked.

Step 4: Serve

Gently fluff the rice to mix some of the filling through while keeping layers visible.

Serve warm with Salad Shirazi and plain yogurt topped with dried mint or dill.

Top Tips for Perfect Lubia Polo Every Time

• The filling can be made a day ahead and reheated before layering.
• A nonstick pot works best for crispy tahdig.
• You can swap potatoes for lavash or pita bread for a different style of crust.
• For a vegetarian version, replace beef with sautéed mushrooms.

Frequently Asked Questions – Lubia Polo

1. What is Lubia Polo?
Lubia Polo is a traditional Iranian (Persian) rice dish made with green beans, ground beef, tomato paste, and aromatic spices, layered with fluffy basmati rice and often served with crispy tahdig.

2. Can I make Lubia Polo vegetarian?
Yes! Replace the ground beef with sautéed mushrooms or another favorite vegetable. The cooking process stays the same.

3. What is tahdig and how do I get it crispy?
Tahdig is the golden, crispy layer of rice at the bottom of the pot. Using thinly sliced potatoes or a bit of oil on the bottom and steaming the rice properly helps create a perfect tahdig.

4. Can I make the green bean filling ahead of time?
Absolutely! The filling can be made a day in advance. Simply reheat it slightly before layering with the rice.

5. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with 2 tablespoons of water over medium heat. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

6. Can I use frozen green beans?
Yes, but reduce the initial boiling time slightly since frozen beans are already partially cooked.

7. What kind of rice is best for Lubia Polo?
Basmati rice is ideal for this dish because of its long grains and fragrant flavor, which hold up well in layering and steaming.

8. How do I know when the rice is parboiled?
The rice should be tender on the outside but still firm in the center. You should be able to break a grain with your fingernail, but it should have a slightly opaque core.

Bloomed Saffron: The Secret to Golden, Flavorful Rice

Saffron is one of the most prized spices in the world, harvested from the delicate stigma of the crocus flower, primarily from Iran, Spain, and Kashmir. Just a tiny pinch of saffron has the power to transform a dish — it adds a warm, floral aroma, a subtle earthy flavor, and, most importantly, a beautiful golden-yellow hue to your rice.

To unlock its full potential, we use bloomed saffron. Blooming saffron means dissolving the threads in a little liquid — in our case, we crush about ½ teaspoon of saffron onto a small ice cube. As the ice melts, the saffron releases its vibrant color and fragrance, creating a potent, flavorful liquid. When added to Lubia Polo (or any Persian rice dish), this saffron infusion not only gives the rice that signature golden tint but also infuses each grain with an unmistakably rich and aromatic taste.

Bloomed saffron is a simple trick that makes a huge difference — a little goes a long way, turning ordinary rice into a stunning, flavorful centerpiece.

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Lubia Polo Persian Green Bean Rice

Lubia Polo is a classic Persian rice dish made with basmati rice layered with tender green beans, tomatoes, warm spices, and seasoned meat, all steamed together until fluffy and aromatic.

Course Main Course

Cuisine persian

Keyword Iranian green bean rice, Loobia Polo, lubia polo, Persian green bean rice, persian rice

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Calories 800kcal

Author Eva Riazati

Ingredients

Ingredients for Green Bean & Beef Filling

• 1 lb fresh green bean cut into 1/2 inch pieces
• 2 tablespoon olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 tsp tumeric
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tablespoon tomato paste
• 1 cup water

Ingredients to make rice

• 8 cups water
• 3 1/2 cups Basmati rice
• 1 1/2 tsp salt
• 6 tablespoon of olive oil divided
• bloomed saffron

Instructions

Step 1: Make the Green Bean & Beef Filling

• Trim and cut 1 lb green beans into ½-inch pieces. Boil in 4 cups water for 5 minutes until slightly tender, then drain and rinse with cold water.
• In a large skillet, heat 2 tbsp olive oil over medium heat. Brown 1 lb ground beef. Add 1 chopped onion and cook until soft and lightly golden. Stir in 1 tsp turmeric, ¼ tsp cayenne, 1 tsp curry powder, ½ tsp cinnamon, and 1 tsp salt; cook 5 minutes until fragrant.
• Mix in 2 tbsp tomato paste and 1 cup water to make a sauce. Add the green beans, cover, and simmer on low for about 20 minutes until tender and saucy, adding a splash of water if needed. Adjust seasoning and set aside.

Step 2: Parboil the Rice

• Bring 8 cups water and 1½ tsp salt to a boil. Rinse 3½ cups basmati rice until mostly clear, then boil for about 6 minutes until tender outside but still firm in the center. Drain, rinse briefly with cool water, and let drain well.

Step 3: Layer & Steam (Tahdig)

• Heat the pot over medium-high and add 3 tbsp olive oil. Arrange thin potato slices in a single layer on the bottom.
• Layer one-third of the rice, drizzle with some bloomed saffron, then add one-third of the filling. Repeat twice more, finishing with rice mounded on top. Poke a few holes for steam vents.
• Pour ⅓ cup water around the edges. Wrap the lid in a towel and cover. Cook on medium-high 15 minutes to build steam. Drizzle 3 tbsp olive oil over the rice, reduce to medium-low, and steam 30 minutes until fully cooked.

Step 4: Serve

• Gently fluff to mix slightly while keeping layers visible. Serve warm with Shirazi salad and yogurt with dried mint or dill.

The post Lubia Polo Persian Green Bean Rice Recipe appeared first on Tasty Homemade Recipes.

INGREDIENTS

• 1 large English cucumber, sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes, chopped
• ½ red onion, thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper, to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil, thyme, and mint (as desired)

INSTRUCTIONS

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

FAQ

Can I make this salad ahead of time?
Yes, but for the best texture, add the feta and herbs just before serving. The vegetables can be prepped a few hours ahead.

What kind of tomatoes work best?
Heirloom, vine-ripened, or Roma tomatoes are great choices. Choose ripe, juicy tomatoes for the best flavor.

Can I substitute the herbs?
Yes. Parsley, dill, or oregano can be used if you don’t have basil, thyme, or mint.

How can I reduce the sharpness of red onion?
Soak the sliced onion in cold water for 5–10 minutes before adding it to the salad.

Is this salad vegan?
It’s vegetarian as written. To make it vegan, omit the feta or use a dairy-free alternative.

Simple Tips for an Even Better Cucumber Tomato Feta Salad

• Use ripe, in-season tomatoes for the best taste.
• Slice the onion very thinly or soak it to soften its sharpness.
• Chill the salad for a short time before serving for a more refreshing result.
• Add salt cautiously—feta provides a salty bite.
• Turn this into a light meal by adding chickpeas, grilled chicken, or cooked quinoa.

How to Store Cucumber Tomato Salad with Feta

Store in an airtight container in the refrigerator.

For best texture, store without dressing and add it just before serving.

Keep feta separate if possible to prevent excess moisture.

Salad is best within 24 hours, but can last up to 2 days refrigerated.

Stir gently before serving and drain off any excess liquid if needed.

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Cucumber Tomato Salad with Feta 🥒

Cucumber tomato salad with feta is a light, flavorful side dish made with fresh vegetables and a simple dressing, perfect for summer meals or easy weeknight dinners.

Course Salad

Cuisine Mediterranean

Keyword cucumber tomato salad, easy summer salad, fresh cucumber salad, how to make cucumber tomato salad with feta, Mediterranean salad, simple side dish, tastyhomemaderecipes, tomato cucumber feta salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 158kcal

Author Eva Riazati

Ingredients

• 1 large English cucumber sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes chopped
• ½ red onion thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil thyme, and mint (as desired)

Instructions

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

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The post Cucumber Tomato Salad with Feta 🥒 appeared first on Tasty Homemade Recipes.

Ingredients:

• 1 whole roasting chicken (about 5–6 lb / 2.25–2.75 kg)
• 1 cup baby carrots
• 1 large yellow onion, peeled and quartered
• ½ lb (225 g) brussels sprouts
• 3 stalks celery, cut into 2-inch pieces
• 3 garlic cloves
• Fresh rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)

Instructions for Roasted Chicken with vegetables:

1. Preheat Oven: Preheat the oven to 425 °F (220 °C).
2. Temper Chicken: Remove the chicken from the fridge and let it sit at room temperature while you prepare the vegetables.
3. Pat Dry: Pat the chicken dry with paper towels, inside and out.
4. Prepare Vegetables: In a large roasting dish, arrange baby carrots, onion, fresh rosemary, celery, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat.

5.Butter Chicken: Place the chicken breast-side up on top of the prepared vegetables in the roasting dish. Drizzle the outside of the chicken with olive oil, season liberally with salt and pepper. Gently loosen the skin over the breast and spread softened butter underneath and on top.

6.Roast: Roast in the oven for 60–90 minutes (depending on size) until the internal temperature reaches 165 °F (75 °C) at the thickest part of the thigh, or the juices run clear.

Rest: Remove the chicken from the oven and let it rest for 15–20 minutes before carving to retain the juices.

Serve: Carve the chicken and serve with the roasted vegetables.

Frequently Asked Questions 

Q: Can I use frozen vegetables?
A: Fresh vegetables are best, but thawed and patted-dry frozen vegetables can also be used.

Q: Can I use boneless chicken?
A: Yes, but cooking time will be shorter—about 45–60 minutes depending on size.

Q: Can I add other herbs?
A: Thyme or sage pair beautifully with roasted chicken.

Easy Tips for Perfect Roasted Chicken and Vegetables

• Dry the chicken first – Pat the chicken dry with paper towels so the skin roasts instead of steaming.
• Season generously – Use salt, pepper, garlic, paprika, rosemary, thyme, or lemon zest. Season under the skin too for more flavor.
• Use similar-size vegetables – Cut potatoes, carrots, onions, and squash into even pieces so everything cooks evenly.
• Don’t overcrowd the pan – Spread everything out in one layer so it roasts, not steams.
• Add oil, not water – Toss vegetables with olive oil so they caramelize nicely.
• High heat works best – Roast at 400–425°F (205–220°C) for golden skin and tender veggies.
• Rest before serving – Let the chicken rest 5–10 minutes so the juices stay inside.
• Finish with fresh flavor – Add a squeeze of lemon or sprinkle fresh herbs just before serving for a fresh taste.

How to Store Roasted Chicken

• Let the chicken cool slightly — do not leave it out longer than 2 hours.
• Place in an airtight container or wrap tightly with foil or plastic wrap.
• Store in the refrigerator for 3–4 days.
• For longer storage, freeze in a freezer-safe bag or container for up to 3 months.
• Label with the date before storing.
• Reheat until the chicken is steaming hot before eating.

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Roasted Chicken with vegetables

Juicy roasted chicken with tender, flavorful vegetables—an easy, delicious, and satisfying meal for family or friends.

Course Main Course

Cuisine American

Keyword Chicken and vegetable dinner, Easy roasted chicken recipe, Healthy roasted chicken dinner, Juicy roasted chicken with veggies, Oven roasted chicken, Roast chicken recipe, Roasted chicken with vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 people

Author Eva Riazati

Ingredients

• 1 whole roasting chicken about 5–6 lb / 2.25–2.75 kg
• 1 cup baby carrots
• 1 large yellow onion peeled and quartered
• ½ lb 225 g brussels sprouts
• 3 stalks celery cut into 2-inch pieces
• 3 garlic cloves
• Fresh rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste

Instructions

• Preheat Oven: Heat to 425 °F (220 °C).
• Prepare Chicken: Let chicken sit at room temperature; pat dry inside and out.
• Prepare Vegetables: Toss carrots, onion, celery, garlic, and rosemary with olive oil, salt, and pepper in a roasting dish.
• Butter & Season: Place chicken breast-side up on vegetables. Rub outside with olive oil, season generously, and spread softened butter under and over the skin.
• Roast: Cook 60–90 minutes, until internal temperature reaches 165 °F (75 °C) or juices run clear.
• Rest & Serve: Let chicken rest 15–20 minutes before carving. Serve with roasted vegetables.

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The post Roasted Chicken with Vegetables appeared first on Tasty Homemade Recipes.

Italian Wedding Soup is not actually served at weddings — the name comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the perfect “marriage” of flavors between the meat and the greens in the broth. This soup has roots in Southern Italy, where families traditionally made it with whatever meat and seasonal greens they had on hand, turning simple ingredients into a nourishing, comforting meal passed down through generations.

Italian Wedding Soup – Watch How To Make It

Ingredients for the Meatballs:

• 16 oz ground beef
• 1/2 cup fresh white bread crumbs (from dried bread made with freshly milled flour)
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup finely shredded parmesan
• 1 egg
• salt and pepper to taste
• 1 Tbsp olive oil

Ingredients for the Soup:

• 1 Tbsp olive oil
• 1 1/4 cup carrots, chopped
• 1 1/4 cup onion, chopped
• 3/4 cup celery, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 – 4 cups water
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh spinach, roughly chopped
• Finely shredded parmesan, for serving

Instructions for the meatballs:

Add 16 oz ground beef to a large mixing bowl. Stir in the bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper, mixing with a spatula or clean hands until well combined.

Form the mixture into small meatballs, about ¾ to 1 inch in size, and place them on a large plate.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add half of the meatballs (about 8–10, depending on size) in a single layer, leaving space between them.

Cook for about 4 minutes, turning occasionally to brown 2–3 sides evenly, until the meatballs develop a golden crust.

Transfer the browned meatballs to a clean plate, keeping the skillet with the oil on the heat. Repeat the same browning process with the remaining meatballs, making sure not to overcrowd the pan. Don’t worry if the meatballs aren’t fully cooked—they will finish cooking in the soup.

Instructions for the Soup:

For the soup, start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.

Add the garlic and sauté for an additional minute until fragrant.

Pour in 4 cups beef broth and 2–4 cups water (depending on how thick you want the soup), then season with salt and black pepper to taste.

Bring to a boil, add about 1 cup pasta.

and the browned meatballs

then reduce the heat to medium-low.
Place the lid on the pot and cook the soup over low heat, stirring occasionally, until the pasta is soft and the meatballs are fully cooked, about 10 minutes.

Add the spinach during the final 1 minute of cooking.

Enjoy! ❤️

How to Make Italian Wedding Soup – Pin it for later

Tips for Making the Best Italian Wedding Soup

Keep Meatballs Small and Tender – Shape meatballs about ¾ to 1 inch so they cook evenly and stay soft in the soup. Overly large meatballs can take longer to cook and may become dense.

Brown Meatballs for Extra Flavor – Searing the meatballs before adding them to the soup enhances their flavor and helps them hold together while simmering.

Add Greens at the Final Minute – Fresh spinach, escarole, or kale should be added in the last minute of cooking to keep their color vibrant and texture tender.

Adjust Broth and Water for Desired Thickness – Use 4 cups broth and 2–4 cups water depending on whether you want a thicker, hearty soup or a lighter, more brothy version.

Season Gradually – Taste as you go. Salt and pepper should be adjusted after combining all ingredients so the flavors are balanced.

Simmer Gently – Keep the soup at a low simmer to allow flavors to meld without overcooking the meatballs or pasta.

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Italian Wedding Soup FAQ

Q: Why is it called “Italian Wedding Soup”?
A: The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious combination of meat and greens, not actual weddings.

Q: Can I make the meatballs ahead of time?
A: Yes! You can prepare and brown the meatballs a day in advance, store them in the fridge, and add them to the soup when ready to cook.

Q: Can I use different greens?
A: Absolutely! Spinach, escarole, kale, or Swiss chard all work well. Add them at the end to keep them bright and tender.

Q: Can I substitute honey or sugar in the meatballs?
A: Some recipes call for a small amount of sugar or honey for flavor, but it’s optional.

Q: Can I freeze Italian Wedding Soup?
A: Yes, you can freeze the soup without the pasta. Add cooked pasta when reheating for best texture.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately or add it in the last 10 minutes of cooking, depending on how firm you like it.

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Italian Wedding Soup

A comforting Italian soup featuring tender mini meatballs, fresh greens, and small pasta simmered in a flavorful broth—perfect for a cozy meal any day.

Course Main Course, Soup

Cuisine Italian

Keyword easy soup recipe, hearty soup, homemade soup, Italian soup recipe, Italian Wedding Soup, keto comfort food,, meatball soup, mini meatballs, pasta soup

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 240kcal

Ingredients

For the Meatballs

• 16 oz 1 lb ground beef
• ½ cup bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Soup

• 1 tablespoon olive oil for sautéing vegetables
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups beef broth
• 2 –4 cups water depending on desired soup thickness
• 1 cup small pasta such as acini di pepe or orzo
• Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
• 2 cups fresh spinach or other greens

Instructions

• Prepare the Meatballs: In a large mixing bowl, combine 16 oz ground beef, ½ cup bread crumbs, 2 tbsp chopped parsley, 1 tsp oregano, ¼ cup grated Parmesan, 1 egg, 1 tsp salt, and ¼ tsp pepper. Mix with a spatula or clean hands until well combined.
• Shape Meatballs: Form the mixture into small meatballs, about ¾–1 inch, and place them on a plate.
• Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally to color 2–3 sides, about 4 minutes. Transfer to a plate and repeat with the remaining meatballs. (Meatballs won’t be fully cooked yet.)
• Sauté Vegetables: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion, sauté until softened, about 6–8 minutes. Add 2 minced garlic cloves and cook 1 more minute.
• Add Broth and Pasta: Pour in 4 cups beef broth and 2–4 cups water (depending on desired thickness). Season with ½ tsp salt and ¼ tsp pepper. Bring to a boil, add 1 cup pasta and the browned meatballs, then reduce heat to medium-low.
• Simmer Soup: Cover and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
• Add Greens: Stir in 2 cups fresh spinach (or other greens) during the last minute of cooking.
• Serve: Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra grated Parmesan.

The post Italian Wedding Soup (Video) 🍲 appeared first on Tasty Homemade Recipes.

INGREDIENTS

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame, thawed
• ½ small head red cabbage, finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper, very thinly sliced
• 1 cup shredded carrots (about 2 carrots)
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions:

Roast the Almonds:

Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.

Prepare the Salad:

In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, roasted almonds, and chopped cilantro.

Make the Dressing:

In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.

Add Almonds and Toss:
Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.

Toss the Salad:

Pour the dressing over the salad ingredients and toss until everything is evenly coated.

Serve:

Serve immediately for maximum crunch or refrigerate for 15–20 minutes to let flavors meld.

Tips

Toasting the almonds brings out extra flavor and crunch — don’t skip!

Adjust honey or sweetener to taste depending on your desired sweetness.

Add cooked chicken, shrimp, or tofu for extra protein.

For meal prep, store the dressing separately to keep vegetables crisp.

FAQ

Q: Can I make this salad Keto-friendly? A: Yes! Replace honey with erythritol or monk fruit sweetener and reduce or skip edamame and carrots to lower carbs.

Q: Can I use other nuts instead of almonds? A: Cashews, peanuts, or sunflower seeds work well; roast them the same way for extra flavor.

Q: How far in advance can I prepare this salad? A: You can prep the vegetables a day ahead but keep the dressing separate until serving to prevent sogginess.

What to Serve It With

This crunchy Asian Cabbage Salad pairs well with:

• Grilled or baked chicken – adds protein and makes a complete meal.
• Shrimp or fish – light and flavorful for a healthy dinner.
• Tofu or tempeh – perfect for a vegetarian or vegan option.
• Rice or quinoa bowls – use the salad as a fresh, crunchy topping.
• Spring rolls or dumplings – serves as a refreshing side.

It’s versatile and works as a side dish, light lunch, or part of a meal prep.

Storing Your Asian Cabbage Salad for Maximum Freshness

Store salad in an airtight container in the refrigerator for up to 2 days.

Keep the dressing separate until ready to serve.

Nutritional Value (approx. per serving, serves 4)

• Calories: 180 kcal
• Protein: 7 g
• Fat: 10 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Sugar: 7 g

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Asian Cabbage Salad

This Asian cabbage salad is a crunchy, colorful mix of fresh vegetables, edamame, roasted almonds, and a flavorful peanut-ginger dressing.

Course Salad, Side Dish

Cuisine Asian inspired

Keyword Broccoli Salad, Crunchy cabbage salad, healthy cabbage salad, Peanut ginger salad, Vegetarian Asian salad

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 21 minutes minutes

Servings 4 people

Calories 200kcal

Author Eva Riazati

Ingredients

For the Salad

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame thawed
• ½ small head red cabbage finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper very thinly sliced
• 1 cup shredded carrots about 2 carrots
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey or substitute with keto-friendly sweetener
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions

• Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.
• In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, and chopped cilantro.
• In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.
• Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.
• Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let flavors meld.

Notes

• Roast the almonds for extra crunch and flavor.
• Make it Keto-friendly: replace honey with erythritol or monk fruit sweetener, and reduce or skip edamame and carrots.
• Meal prep tip: store salad and dressing separately in airtight containers to keep vegetables crisp.
• Protein options: add grilled chicken, shrimp, tofu, or tempeh to make it a complete meal.
• Flavor tweak: add a splash of sesame oil or sprinkle sesame seeds for extra Asian flavor.
• Serving idea: pairs well with rice bowls, spring rolls, dumplings, or as a side for grilled meats.
• Storage: best eaten within 2 days; do not freeze as vegetables will become soggy.

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Video how to make Spaghetti Sauce with Beef Ground

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 tsp garlic powder
• 2 cans diced tomatoes (15 oz each)
• 1 can tomato sauce (15 oz)
• 2 bay leaves
• 2 tsp dried oregano
• 2 tsp white sugar
• 2 tsp salt
• 1 tsp pepper
• 1 cup grated Parmesan cheese

Instructions:

Cook the beef and onion
In a large skillet or saucepan over medium heat, cook 1 pound ground beef with 1 large chopped onion until the beef is browned and the onion is soft. Drain any excess fat.

Add garlic, seasonings, and tomatoes
Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp white sugar. Cook for 1–2 minutes until fragrant, then pour in 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.

Simmer the sauce
Reduce the heat to low and let the sauce simmer gently for 20 – 25 minutes, stirring occasionally, to let the flavors meld.

Taste and adjust
Remove the bay leaves. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Add Parmesan
Stir in 1 cup grated Parmesan cheese. Simmer for an additional 5 minutes.

Serve
Serve hot over your favorite cooked pasta. Enjoy with extra Parmesan on top if desired.

Tips for the Best Italian Pasta Sauce

• Use fresh ingredients when possible – Fresh basil gives the sauce a brighter, more vibrant flavor.
• Brown the beef well – Browning adds depth and richness to the sauce. Don’t rush this step.
• Simmer low and slow – Letting the sauce simmer gently allows the flavors to meld and develop fully.
• Taste as you go – Adjust salt, pepper, or sugar at the end to perfectly balance the flavors.
• Skip the bay leaves if you prefer – But leaving them in while simmering adds a subtle earthy note.
• Make it ahead – This sauce tastes even better the next day; store in the fridge or freeze for later.
• Pair wisely – Serve with your favorite pasta, like spaghetti, penne, or rigatoni, and sprinkle extra Parmesan on top.
• Optional kick – Add a pinch of red pepper flakes for a little heat.

Refrigerating and Freezing Your Italian Pasta Sauce

• Refrigerator: Let the sauce cool completely, then store in an airtight container for up to 4–5 days.
• Freezer: Cool completely and transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheating: Thaw frozen sauce in the fridge overnight, then reheat gently on the stove over low-medium heat, stirring occasionally.
• Tip: The sauce often tastes even better the next day as the flavors continue to meld.

Q & A for Italian Pasta Sauce Recipe

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken works well, though the sauce will be slightly lighter in flavor.

Q: Can I make this sauce ahead of time?
A: Yes! It actually tastes even better the next day. Store in the fridge for up to 4–5 days or freeze for up to 3 months.

Q: Do I have to use fresh basil?
A: No, dried basil works fine too. Use about 3–4 tablespoons dried if you don’t have fresh.

Q: Can I make the sauce spicier?
A: Yes! Add a pinch of red pepper flakes while simmering for a little heat.

Q: Can I use fresh tomatoes instead of canned?
A: Definitely! Use about 6–8 medium ripe tomatoes, peeled and chopped, in place of the canned diced tomatoes.

Q: How thick should the sauce be?
A: It should be thick enough to coat the pasta but still saucy. Simmer longer if you want a thicker consistency.

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Italian Pasta Sauce with Ground Beef

A hearty Italian pasta sauce made with ground beef, tomatoes, garlic, and herbs for a rich, comforting meal.

Course Main Course

Cuisine Italian-American cuisine

Keyword pasta sauce, ground beef pasta sauce, Italian meat sauce, easy pasta sauce recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 205kcal

Cost $9

Equipment

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring spoons
• Can opener

Ingredients

• 1 pound 450 g ground beef
• 1 large onion chopped
• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 bay leaves
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tsp white sugar
• 2 cans 15 oz / 425 g each diced tomatoes
• 1 can 15 oz / 425 g tomato sauce

Instructions

• In a large saucepan, cook 1 lb ground beef and 1 chopped large onion over medium heat until beef is browned and onion is soft. Drain excess fat.
• Add 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.
• Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp sugar.
• Simmer on low, partially covered, for 20–25 minutes, stirring occasionally. Remove bay leaves before serving.
• Stir in 1 cup of Parmesan cheese until fully incorporated.

Try these next time:

Creamy Indian Butter Chicken Recipe (Video)

The post Italian Pasta Sauce with Ground Beef (Video)🍅 appeared first on Tasty Homemade Recipes.

Ingredients:

• 8 slices of bacon, chopped
• 1 small head of cabbage, chopped
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)

Instructions for Fried Cabbage with Bacon recipe:

• Start by preparing the cabbage. Remove the core, then slice it thinly for a more uniform texture I used a slicer for this step and wore a glove for safety.

• Chop the bacon into small pieces (8 slices of bacon).
• In a large skillet over medium heat, cook the bacon until crispy. Once done, remove it from the pan and set it aside, leaving the bacon grease in the skillet.

• Add the sliced cabbage to the skillet, stirring to coat it in the bacon grease. Season with salt and pepper to taste

• Cook, stirring occasionally, until the cabbage becomes tender and lightly caramelized, about 10-15 minutes.

• Add the crispy bacon back to the pan, stir everything together, and cook for another minute.

• Serve warm and enjoy!

Health Benefits of Cabbage in Fried Cabbage and Bacon 🥬🥓

1. Rich in Nutrients – Packed with vitamins C and K, which support immunity and bone health.
2. High in Fiber – Aids digestion and promotes gut health.
3. Antioxidant-Rich – Contains powerful antioxidants that help reduce inflammation.
4. Supports Heart Health – May help lower cholesterol and improve blood pressure.
5. Low in Calories – A great way to add volume and nutrients to meals without extra calories.
6. Blood Sugar Control – Helps regulate blood sugar levels due to its fiber content.
7. Hydration & Detox – High water content helps keep you hydrated and supports natural detoxification.

Even when fried, cabbage retains many of its benefits, making it a delicious and nutritious addition to your meal! 🥬🥓

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Why This Fried Cabbage with Bacon Recipe is Keto & Healthy

• Low in Carbs: Cabbage is a nutrient-dense, low-carb vegetable, making it perfect for a keto diet.
• High in Healthy Fats: Bacon adds satisfying fats that help keep you full and support ketosis.
• Nutrient-Packed: Cabbage is rich in fiber, vitamins C and K, and antioxidants, promoting overall health.
• No Added Sugars or Carbs: This recipe keeps it simple with just cabbage, bacon, salt, and pepper—no hidden carbs!

A delicious and easy way to enjoy a keto-friendly, wholesome meal!

TRY these Keto Recipes next time:

• Keto English Breakfast
• Best Keto Ground Beef Casserole Recipe
• Keto Broccoli Soup

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Fried Cabbage with Bacon

Fried Cabbage with Bacon Recipe is a quick and delicious dish featuring tender cabbage sautéed with crispy bacon for a savory, smoky flavor.

Course breakfast, lunch, dinner

Cuisine American

Keyword fried cabbage, fried cabbage with bacon, saute cabbage

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Eva Riazati Tasty Homemade Recipes

Ingredients

• 8 slices of bacon chopped
• 1 small head of cabbage chopped
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste

Instructions

• Thinly slice 1 small head of cabbage (about 6 cups) after removing the core.
• Chop 6 slices of bacon into small pieces.
• Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the grease.
• Add cabbage to the skillet, stirring to coat in bacon grease. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
• Cook for 10-15 minutes, stirring occasionally, until tender and slightly caramelized.
• Stir in crispy bacon and cook for another minute.
• Serve warm and enjoy!

The post Fried Cabbage with Bacon Recipe 🥓(Video) appeared first on Tasty Homemade Recipes.

Ingredients:

• Olive oil spray
• 2 pounds ground beef
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 4 ounces cream cheese, cubed
• 1 cup cheddar cheese, shredded (divided)
• 2 tablespoons parsley, chopped (for garnish)

Instructions:

• Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.

• Cook the Beef: Heat a large skillet over medium heat. Cook, stirring occasionally, until the beef is browned and fully cooked (about 5-7 minutes). Drain excess fat if needed. Add salt, pepper, garlic powder, and onion powder.

• Melt the Cream Cheese: Reduce heat to low and stir in the cubed cream cheese. Cook for another 1-2 minutes, stirring until melted and well combined with the beef.

• Add Cheese to the Beef Mixture: Turn off the heat and stir in ½ cup of shredded cheddar, mixing until fully melted into the beef.

• Bake: Transfer the beef mixture to the greased baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Place the casserole in the oven and bake at 375°F for 10 minutes, or until the cheese is melted and bubbly.

• Garnish & Serve: Remove from the oven, sprinkle with chopped parsley, and let it rest for a few minutes before serving.

Tips for the Best Casserole:

Use fresh cheese – Shred your own cheddar for better melting and texture.

Adjust seasoning – Add a pinch of red pepper flakes for a bit of spice.

Creamier texture – Stir in a splash of heavy cream or sour cream for extra richness.

Want more veggies? Add cooked mushrooms, spinach, or bell peppers to the beef mixture before baking.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in the microwave in 30-second intervals or in the oven at 350°F (175°C) until heated through.

FAQ

Can I use a different type of cheese?
Yes! Try mozzarella, Monterey Jack, or even pepper jack for a different flavor.

What can I serve with this casserole?
It pairs well with a simple green salad, roasted veggies, or cauliflower rice for a complete meal.

Can I use full-fat cream cheese?
Absolutely! Full-fat cream cheese will make it even richer and creamier.

Enjoy this easy, cheesy, and satisfying Keto Ground Beef Casserole for a comforting low-carb meal!

Pin it for later:

Try These Next:

Keto Broccoli Soup 🥦

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Keto Ground Beef Casserole

Keto ground beef casserole is a hearty, low-carb dish made with seasoned ground beef, cheese, and a creamy sauce, baked until bubbly and golden.

Course Main Course

Cuisine American

Keyword easydinner, ground beef casserole

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• Olive oil spray
• 2 pounds ground beef
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 4 ounces cream cheese cubed
• 1 cup cheddar cheese shredded (divided)
• 2 tablespoons parsley chopped (for garnish)

Instructions

• Preheat oven to 375°F (190°C) and lightly spray a baking dish with olive oil.
• In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, and onion powder until browned (5-7 minutes). Drain excess fat if needed.
• Reduce heat to low, stir in cream cheese, and cook until melted and combined (1-2 minutes).
• Transfer beef mixture to the baking dish and sprinkle ½ cup cheddar on top.
• Bake for 15 minutes until cheese is melted and bubbly.
• Sprinkle remaining ½ cup cheddar on top, broil for 1-2 minutes until golden.
• Top with parsley, let rest, and enjoy!

The post Best Keto Ground Beef Casserole Recipe (Video) appeared first on Tasty Homemade Recipes.

Ingredients for Keto Broccoli Soup Recipe:

• 4 to 5 cups of fresh broccoli florets, chopped
• 2 tablespoons unsalted butter, softened
• 8 ounces softened cream cheese
• 1 cup heavy whipping cream
• 2 cups water
• 2 cups chicken broth
• 1/2 cup shedded parmesan cheese
• 1/4 teaspoon of dried thyme
• 2 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions:

• Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
• Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
• Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.

• Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
• Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
• Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.

• Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
• Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.

Slow Cooker Option for Keto Broccoli Cheese Soup:

If you prefer a hands-off approach, here’s how you can make this delicious soup in your slow cooker:

1. Combine Ingredients: Add the butter, cream cheese (cut into small pieces for easier melting), heavy cream, water, chicken broth, and dried thyme to the slow cooker. Stir gently to combine.
2. Add Broccoli: Add the chopped broccoli florets on top.
3. Cook Low and Slow: Set the slow cooker to low and cook for 4–5 hours or until the broccoli is tender.
4. Add the Cheese: Stir in the Parmesan and cheddar cheese during the last 30 minutes of cooking. Let it melt fully while stirring occasionally.
5. Season: Taste and season with salt and pepper as needed.
6. Serve: Ladle into bowls and enjoy your perfectly creamy, low-carb soup with minimal effort!

This method is perfect for busy days when you want to come home to a comforting, ready-to-eat meal.

Why This Recipe is Keto-Friendly:

This broccoli cheese soup is a perfect fit for a keto lifestyle because it is low in carbs and high in healthy fats. Here’s why:

1. Low-Carb Ingredients: The soup uses fresh broccoli, which is a keto-friendly vegetable, and avoids high-carb thickeners like flour or cornstarch.
2. High in Healthy Fats: With ingredients like heavy whipping cream, butter, cream cheese, and cheddar cheese, this recipe provides the healthy fats essential for maintaining ketosis.
3. No Added Sugars: The recipe avoids sugar or high-carb additives, keeping the net carb count minimal.
4. Satisfying and Nutritious: The combination of fats, protein, and fiber in this soup makes it filling and nutrient-dense, ideal for supporting keto goals.

This recipe is a great option for anyone following a ketogenic diet while craving a creamy and comforting bowl of soup!

Try these next time:

KETO CRACK CHICKEN CASSEROLE

Guacamole Deviled Eggs

Classic Cobb Salad

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Keto Broccoli Cheese Soup Recipe

This Keto Broccoli Cheese Soup is a creamy, low-carb comfort food made with broccoli, cheese, and rich cream for a satisfying, keto-friendly meal.

Course Soup

Cuisine American

Keyword broccoli soup, creamy broccoli soup, healthy soup, keto, Keto Broccoli Cheese Soup, keto comfort food,, keto recipes, low-carb soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 4 to 5 cups of fresh broccoli florets chopped
• 2 tablespoons unsalted butter softened
• 8 ounces softened cream cheese
• 1 cup heavy whipping cream
• 2 cups water
• 2 cups chicken broth
• 1/2 cup shedded parmesan cheese
• 1/4 teaspoon of dried thyme
• 2 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

• Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
• Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
• Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.
• Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
• Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
• Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.
• Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
• Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.

The post Keto Broccoli Soup Recipe(Video)🥦 appeared first on Tasty Homemade Recipes.

Ingredients:

• 1.5 lb boneless, skinless chicken breast, cubed into 1-inch pieces
• Salt and pepper, to taste
• 2 + 1 tbsp olive oil, divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 carrots, sliced
• 1 tbsp minced ginger
• 2-3 garlic cloves, minced
• A handful of chopped parsley

Stir Fry Sauce:

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp soy sauce
• 4 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions how to make Quick Stir Fry Recipe:

1. Prep the Vegetables: Cut broccoli, bell peppers, and carrots into small pieces. Ensure uniform cutting for even cooking.

2. Prepare the Sauce: In a medium bowl, whisk together corn starch and water until smooth. Then add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk until well combined. Set aside.

3. Cook the Chicken: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook for 5 to 7 minutes until chicken is cooked through and nicely browned. Avoid overcrowding the skillet to ensure proper browning of the chicken. 

4. Fry the Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add chopped parsley, minced ginger, and minced garlic. Fry for 1-2 minutes until fragrant. Be careful not to burn the garlic to avoid a bitter taste.

5. Add the Vegetables: Return the skillet to medium heat. Add broccoli, bell peppers, and carrots. Stir occasionally until vegetables are crisp-tender, about 3-4 minutes. 

6. Combine Ingredients: Return the cooked chicken to the skillet. Stir to combine chicken with vegetables.

7. Pour in the Sauce: Whisk the stir fry sauce again to ensure it’s well mixed, then pour it over the chicken and vegetables. Gently stir to combine. 

1. Simmer: Bring the mixture to a boil, stirring occasionally. Let it boil for 1-2 minutes to allow the sauce to thicken and flavors to meld. If the sauce is too thick, thin it out with a little bit of chicken broth or water.
2. Serve and Enjoy: Chicken stir fry pairs perfectly with rice or noodles. Garnish with sesame seeds or green onions for extra flavor and visual appeal. A squeeze of fresh lime juice can also add a burst of freshness.

Tips for Perfect Chicken Stir Fry:

• Prepping Vegetables: Ensure uniform cutting for even cooking. Blanching broccoli florets in boiling water for 1 minute before adding to the stir fry can enhance their flavor and texture.
• Sauce Consistency: For a thicker sauce, increase the amount of corn starch. Adjust the seasoning of the sauce according to your taste preferences.
• Chicken Cooking: Avoid overcrowding the skillet to ensure proper browning of the chicken. Marinating the chicken in soy sauce, garlic, and ginger beforehand can add extra flavor.
• Aromatics: Be careful not to burn the garlic while frying it to avoid a bitter taste. For an extra kick, add sliced chili peppers or chili paste.
• Vegetable Selection: Experiment with different vegetables like snap peas, mushrooms, or water chestnuts to add variety to your stir fry.
• Protein Addition: Consider adding cooked tofu or shrimp along with the chicken for extra protein.
• Adjusting Sauce Thickness: If the sauce is too thick, thin it out with a little bit of chicken broth or water.
• Garnishing: Garnish your stir fry with sesame seeds or green onions for extra flavor and visual appeal. A squeeze of fresh lime juice can also add a burst of freshness.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for future meals.

TRY THESE NEXT TIME:

Classic Cobb Salad

Honey Garlic Shrimp Recipe

Best Creamy Tomato Soup

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Quick Stir Fry

Quick Chicken Stir Fry is a flavorful, healthy dish made with tender chicken, fresh veggies, and a savory-sweet sauce, perfect for a quick and satisfying meal!

Course Main Course

Cuisine Asian inspired

Keyword Asian-inspired stir fry, chicken and vegetable stir fry, easy stir fry recipe, healthy chicken stir fry, Quick chicken stir fry, stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
• Salt and pepper to taste
• 2 + 1 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper chopped
• 1/2 red bell pepper chopped
• 2 carrots sliced
• 1 tbsp minced ginger
• 2-3 garlic cloves minced
• A handful of chopped parsley

Stir Fry Sauce:

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp soy sauce
• 4 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions

• Prep the Vegetables: Cut broccoli, bell peppers, and carrots into small pieces. Ensure uniform cutting for even cooking.
• Prepare the Sauce: In a medium bowl, whisk together corn starch and water until smooth. Then add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk until well combined. Set aside.
• Cook the Chicken: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook for 5 to 7 minutes until chicken is cooked through and nicely browned. Avoid overcrowding the skillet to ensure proper browning of the chicken.
• Fry the Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add chopped parsley, minced ginger, and minced garlic. Fry for 1-2 minutes until fragrant. Be careful not to burn the garlic to avoid a bitter taste.
• Add the Vegetables: Return the skillet to medium heat. Add broccoli, bell peppers, and carrots. Stir occasionally until vegetables are crisp-tender, about 3-4 minutes.
• Combine Ingredients: Return the cooked chicken to the skillet. Stir to combine chicken with vegetables.
• Pour in the Sauce: Whisk the stir fry sauce again to ensure it’s well mixed, then pour it over the chicken and vegetables. Gently stir to combine.
• Simmer: Bring the mixture to a boil, stirring occasionally. Let it boil for 1-2 minutes to allow the sauce to thicken and flavors to meld. If the sauce is too thick, thin it out with a little bit of chicken broth or water.
• Serve and Enjoy: Chicken stir fry pairs perfectly with rice or noodles. Garnish with sesame seeds or green onions for extra flavor and visual appeal. A squeeze of fresh lime juice can also add a burst of freshness.

The post Quick Chicken Stir Fry appeared first on Tasty Homemade Recipes.