Step By Step Video

INGREDIENTS:

• 8 ounces pasta
• 2 persian cucumbers, chopped
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup olives, pitted and halved
• 1/2 cup crumbled feta cheese

Dressing

• 2 tablespoons olive oil
• juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

INSTRUCTIONS:

• Cook pasta according to package instructions. Drain and rinse with cold water.
• In a large bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Add 8 ounces cooked and cooled pasta to the bowl.
• Stir in 2 chopped Persian cucumbers
• 1/2 chopped red onion
• 1/2 cup olives
• 1 cup halved cherry tomatoes
• 1 chopped green bell pepper
• Toss everything together until evenly coated with the dressing.
• Taste and adjust seasoning if needed.
• Top with 1/2 cup crumbled feta cheese.

Frequently Asked Questions

Can I make Greek pasta salad ahead of time?

Yes! Greek pasta salad tastes even better after chilling for a few hours, making it perfect for meal prep and gatherings.

What pasta works best for Greek pasta salad?

Fusilli, rotini, penne, or bowtie pasta all work well because they hold the dressing nicely.

How long does Greek pasta salad last in the fridge?

Store it in an airtight container in the refrigerator for up to 3–4 days.

Can I add protein to Greek pasta salad?

Absolutely! Grilled chicken, chickpeas, or grilled shrimp are great additions.

Do I serve Greek pasta salad cold?

Yes, this pasta salad is best served chilled or cold.

Can I use bottled dressing instead?

Yes, but homemade dressing gives the freshest flavor and only takes a few minutes to make.

Print

Greek Pasta Salad with Feta and Veggies

Fresh, flavorful, and easy to make — this Greek Pasta Salad is packed with crisp veggies, feta cheese, and a zesty homemade dressing. Perfect for summer BBQs, meal prep, or an easy side dish! 🥒🍅🫒🧀

Course Main Course

Cuisine Mediterranean

Keyword Salad, Garden Salad, Fresh, Easy, Quick, Vegetarian, Side Dish

Ingredients

• 8 ounces pasta
• 2 persian cucumbers chopped
• 1 cup cherry tomatoes halved
• 1 green bell pepper chopped
• 1/2 red onion chopped
• 1/2 cup olives pitted and halved
• 1/2 cup crumbled feta cheese

Dressing

• 2 tablespoons olive oil
• juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Cook pasta according to package instructions. Drain and rinse with cold water.
• In a large bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Add 8 ounces cooked and cooled pasta to the bowl.
• Stir in 2 chopped Persian cucumbers
• 1/2 chopped red onion
• 1/2 cup olives
• 1 cup halved cherry tomatoes
• 1 chopped green bell pepper
• Toss everything together until evenly coated with the dressing.
• Taste and adjust seasoning if needed.
• Top with 1/2 cup crumbled feta cheese.

Try these next time

The post Greek Pasta Salad with Feta and Fresh Veggies appeared first on Tasty Homemade Recipes.

Step By Step 16 Bean Soup Recipe

INGREDIENTS

• 1 bag of 16 Bean Soup mix (16 oz)
• 3 stalks celery, chopped
• 3 carrots, diced
• 1/2 onion, chopped (large)
• 2 garlic, sliced
• 1 tablespoon oregano, dried
• salt and pepper
• 3 cups of water
• 1/2 cup orzo

INSTRUCTIONS

1. Rinse Beans
   • Sort through beans and remove any debris. Rinse 2-3 times well under cold water.
2. Prep Vegetables
   • Chop 3-4 celery sticks, 3 carrots, 1/2 onion, and 2 garlic.
3. Add to Slow Cooker
   • Add beans, onion, garlic, celery, carrots, 1 tbsp olive oil, 1 tbsp tomato sauce, 1 tsp oregano, salt and pepper and 4-6 cups water.
4. Cook
   • Cover and cook on High for 4 to 5 hours, or until beans are tender.
5. Check During Cooking
   • Stir once or twice if possible. If mixture becomes too dry, add a little more water.
6. Add Orzo
   • Stir in 1/2 cup orzo during the last 20 to 30 minutes of cooking.
7. Season
   • Adjust the taste before serving.
8. Serve
   • Spoon into bowls and serve warm.

🫘 Beans in a Typical 16 Bean Mix + Their Nutrition Benefits

• Pinto beans – High in fiber and protein; supports heart health and stable blood sugar
• Navy beans (white beans) – Rich in folate and fiber; good for digestion and cholesterol support
• Black beans – High in antioxidants; supports brain and heart health
• Kidney beans (red beans) – Great source of iron and protein; supports energy and blood health
• Great Northern beans – Mild flavor; high in fiber for gut health
• Lima beans (butter beans) – Good source of magnesium and potassium; supports muscle and heart function
• Black-eyed peas – High in folate; supports energy and cell health
• Pink beans – High fiber and protein; helps keep you full longer
• Small red beans – Rich in antioxidants; supports immunity
• Yellow split peas – High in protein and fiber; helps digestion and fullness
• Green split peas – Good plant protein; supports steady energy
• Garbanzo beans (chickpeas) – High in protein and iron; supports muscle and blood health
• Cranberry beans (borlotti beans) – Rich in antioxidants and fiber; supports heart health
• Baby lima beans – High in potassium; supports blood pressure balance
• White kidney beans (cannellini beans) – High in fiber; supports digestion and heart health
• Mung beans (sometimes included) – Easy to digest; supports gut health and energy

Pin for later:

🌱 Overall Nutrition of 16 Bean Mix

• High in plant-based protein
• Very high in dietary fiber
• Rich in iron, magnesium, potassium, and folate
• Supports heart health, digestion, and steady energy
• Low in fat and naturally cholesterol-free
• Budget friendly

A mix of beans provides important nutrients such as:

• Iron (supports healthy blood)
• Magnesium (supports muscle and nerve function)
• Potassium (helps regulate blood pressure)
• Folate (important for cell health)

Budget-Friendly 16 Bean Soup – Under $1 Per Serving!

This hearty 16 bean soup is not only filling and healthy, but incredibly affordable—perfect for feeding a family on a budget.

Total Cost (5–8 Servings) $5.40 – $6.10 per pot. Only $0.70 – $1.00 per serving

Ingredient Cost Breakdown (2026)

• 16 bean mix (16 oz): $3.00
• Celery: ~$0.95
• Carrots: ~$0.50–$0.70
• Onion: ~$0.30–$0.50
• Garlic: ~$0.15–$0.25
• Orzo: ~$0.30–$0.50
• Seasonings + water: ~$0.20

How to Make 16 Bean Soup with Orzo (Stovetop)

1. Rinse Beans (16 oz)
Rinse and sort beans. Optional: soak overnight.

2. Cook Vegetables
Heat 1–2 tbsp oil. Cook 1 chopped onion, 3-4 chopped celery, and 3 chopped carrots for 5–7 minutes.
Add 2 minced garlic and cook 1 minute.

3. Add Beans & Liquid
Stir in beans, 1 tbs tomato sauce, 1 tsp oregano, salt,and pepper.
Add 4–6 cups water or broth.

4. Simmer
Bring to a boil, then cover and simmer:

• Soaked: 60–90 min
• Unsoaked: 2–3 hours
  Stir and add liquid if needed.

5. Add Orzo (1/2 cup)
Cook for last 10–15 minutes.

6. Serve
Adjust seasoning and serve warm.

Print

16 Bean Soup Recipe: Hearty, Healthy & Easy One-Pot Comfort Food

A hearty and nutritious 16 bean soup made with tender beans, fresh vegetables, and orzo, all simmered together in one pot. This easy, comforting recipe is packed with protein, fiber, and flavor—perfect for a wholesome meal any day of the week.

Course Salad

Cuisine Mediterranean

Keyword 16 bean soup, 16 bean soup recipe, bean soup, bean soup recipe, mixed bean soup, slow cooker 16 bean soup

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Author Eva Riazati Tasty Homemade Recipes

Cost $6

Ingredients

• 1 bag of 16 Bean Soup mix 16 oz
• 3 stalks celery chopped
• 3 carrots diced
• 1/2 onion chopped (large)
• 2 garlic sliced
• 1 tablespoon oregano dried
• salt and pepper
• 3 cups of water
• 1/2 cup orzo

Instructions

• Rinse Beans – Sort through beans and remove any debris. Rinse well under cold water.
• Prep Vegetables – Chop celery, carrots, onion, and garlic.
• Add to Slow Cooker – Add beans, onion, garlic, celery, carrots, oregano, salt and pepper and 3 cups water.
• Cook – Cover and cook on High for 4 to 5 hours, or until beans are tender.
• Check During Cooking – Stir once or twice if possible. If mixture becomes too dry, add a little more water.
• Add Orzo – Stir in orzo during the last 20 to 30 minutes of cooking.
• Season – Adjust the taste before serving.
• Serve – Spoon into bowls and serve warm.

Try These Next Time

The post Mixed Bean Soup Recipe: Hearty, Healthy ($1 Per Serving) 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.

Pin Cucumber Tomato Salad for later

Print

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.

Try These next time

The post Cucumber Tomato Salad with Feta 🥒 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

Print

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.

Explore More Tasty Recipes from Our Blog

Your thoughts matter! Leave a comment, give us a rating, and suggest recipes you’d like us to feature.

The post Asian Cabbage Salad appeared first on Tasty Homemade Recipes.

Ingredients:

• 1 pound Brussels sprouts, cleaned and trimmed
• 4 cloves garlic, peeled and sliced (see notes)
• 1/2 cup Parmesan cheese, freshly grated
• Salt and freshly ground black pepper, to taste
• 3 tablespoons good-quality olive oil

Instructions for the Best Brussels Sprouts Recipe:

• Preheat the oven to 400°F (200°C).
• Prepare the Brussels sprouts: Slice them in half lengthwise for even cooking.

• Chop the garlic.

• Line the baking sheet: Place a sheet of parchment paper on the baking sheet and arrange the cut Brussels sprouts in a single layer, cut side down.

• Add garlic and olive oil: Scatter the sliced garlic over the Brussels sprouts, drizzle with olive oil, and toss everything directly on the baking sheet to coat evenly.
• Season and sprinkle: Sprinkle with salt, freshly ground black pepper, and freshly grated Parmesan cheese.

• Roast: Bake for 20–25 minutes, or until the Brussels sprouts are golden brown, tender, and the Parmesan is crisp and melted.

• Serve: Transfer to a serving dish and enjoy hot!

How to store:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in the oven or air fryer at 375°F (190°C) to regain crispness. Avoid microwaving, as it may make the sprouts soggy.
• Freezing: Not recommended, as the texture can become mushy when thawed.

Try These Next Time:

• Best Creamy Tomato Soup Recipe
• Balsamic Roasted Carrots Recipe
• Simple Guacamole Recipe

Pin for Later:

Print

The Best Brussels Sprouts Recipe

Crispy, golden Brussels sprouts roasted with garlic, Parmesan, and a touch of olive oil for a flavorful and easy side dish.

Course Side Dish

Cuisine Italian

Keyword brussels sprouts, roasted brusel sprouts

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Instructions

• Preheat the oven to 400°F (200°C).
• Slice Brussel sprouts in half lengthwise for even cooking.
• Place a sheet of parchment paper on the baking sheet and arrange the cut Brussels sprouts in a single layer, cut side down.
• Scatter the sliced garlic over the Brussels sprouts, drizzle with olive oil, and toss everything directly on the baking sheet to coat evenly.
• Sprinkle with salt, freshly ground black pepper, and freshly grated Parmesan cheese.
• Bake for 20–25 minutes, or until the Brussels sprouts are golden brown, tender, and the Parmesan is crisp and melted.
• Transfer to a serving dish and enjoy hot!

The post The Best Brussels Sprouts Recipe (Video) appeared first on Tasty Homemade Recipes.

How to make Best Creamy Tomato Soup Recipe step by step:

INGREDIENTS:

• 4 Tbsp unsalted butter
• 1 yellow onion
• 3 garlic cloves, minced
• 56 oz crushed tomatoes (two, 28-oz cans) with their juice
• 2 cups chicken broth
• 1 Tbsp sugar
• 1/2 tsp black pepper
• 1/2 cup heavy whipping cream
• 1/3 cup parmesan cheese, freshly grated

INSTRUCTIONS for Creamy Tomato Soup:

1. Heat a pot over medium heat, melt the butter (4 Tbsp unsalted), and sauté onions (1 onion, chopped) until soft and golden (about 10 minutes). Add 3 minced garlic cloves and cook for another minute.

2. Stir in crushed tomatoes(56 oz), chicken stock (2 cups) , sugar (1 tbsp), pepper (1/2 tsp)and salt to taste. Bring to a boil, reduce heat, cover partially, and simmer for 10 minutes.

3. Blend the soup to your preferred consistency with an immersion blender or in batches using a regular blender (be careful with hot liquids).

4. Return the soup to the pot, stir in 1/2 cup of heavy cream and 1/3 cup of Parmesan cheese, and simmer gently. Adjust seasoning with salt and pepper.

5. Serve warm with extra Parmesan and fresh basil on top.

Tips for Perfect Creamy Tomato Soup:

1. Use Fresh Ingredients: Opt for ripe, fresh tomatoes for a more vibrant flavor, or high-quality canned tomatoes for convenience.
2. Enhance with Roasting: Roast tomatoes, onions, and garlic before blending for a deeper, caramelized taste.
3. Balance the Acidity: Add a pinch of sugar or a splash of cream to offset the acidity of the tomatoes.
4. Incorporate Herbs: Fresh basil or thyme boosts the flavor and adds a fresh, aromatic touch.
5. Perfect Consistency: Blend to your preferred texture—chunky for a rustic feel or creamy for a smooth finish.
6. Add a Twist: Experiment with spices like paprika or chili flakes for heat or a dollop of pesto for extra richness.
7. Serve Warm: Pair with crusty bread, grilled cheese, or crackers to complement the flavors.

Try these next time:

Homemade Chicken Soup

Lentil Soup

Best Cabbage Soup

How to Store Tomato Soup:

• Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezer: For longer storage, place the cooled soup in freezer-safe bags or containers, leaving space for expansion. Freeze for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally, or in the microwave until warmed through.
• Avoid Cream: If the soup contains cream, it’s best to add it fresh after reheating to maintain a smooth texture.

Pin for later:

Print

Creamy Tomato Soup

This creamy tomato soup recipe is a comforting, easy-to-make dish featuring sautéed onions and garlic, crushed tomatoes, fresh basil, and a touch of cream, perfect for pairing with grilled cheese sandwiches

Course Soup

Cuisine American

Keyword creamy tomato soup, tomato soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 4 Tbsp unsalted butter
• 1 yellow onion
• 3 garlic cloves minced
• 56 oz crushed tomatoes two, 28-oz cans with their juice
• 2 cups chicken broth
• 1 Tbsp sugar
• 1/2 tsp black pepper
• 1/2 cup heavy whipping cream
• 1/3 cup parmesan cheese freshly grated

Instructions

• Heat a pot over medium heat, melt the butter, and sauté onions until soft and golden (about 10 minutes). Add garlic and cook for another minute.
• Stir in crushed tomatoes, chicken stock, sugar, and pepper. Bring to a boil, reduce heat, cover partially, and simmer for 10 minutes.
• Blend the soup to your preferred consistency with an immersion blender or in batches using a regular blender (be careful with hot liquids).
• Return the soup to the pot, stir in heavy cream and Parmesan, and simmer gently. Adjust seasoning with salt and pepper.
• Serve warm with extra Parmesan and fresh basil on top.

The post Best Creamy Tomato Soup Recipe 🍅(Video) appeared first on Tasty Homemade Recipes.

INGREDIENTS:

• 4 cups frozen blueberries (or fresh)
• 1/2 lemon freshly squeezed
• 2 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 4 cups frozen blueberries
• ¼ cup cup water 

INSTRUCTIONS:

1. In a medium saucepan, mix water, lemon juice, sugar, and cornstarch until smooth. Heat over medium, stirring constantly, until it thickens, about 1 minute.

2. Add blueberries and cook gently for 5–6 minutes, stirring, until they soften and release their juices.

3. Let the sauce cool, then transfer to a jar or container and refrigerate until serving.

Tips and Variations for Blueberry Sauce 🫐:

• Sweetness Adjustment: Adjust sugar to taste depending on the natural sweetness of the blueberries. Substitute honey, maple syrup, or stevia for a different flavor profile.
• Citrus Twist: Add orange juice or zest instead of lemon for a sweeter citrus flavor.
• Spice It Up: Include a pinch of cinnamon, nutmeg, or ginger to enhance warmth and complexity.
• Mix of Berries: Combine blueberries with raspberries, blackberries, or strawberries for a mixed berry sauce.
• Thickness Customization: Add more cornstarch for a thicker consistency or reduce it for a thinner sauce.
• Herbal Accent: Infuse the sauce with fresh thyme, rosemary, or mint leaves during cooking for a subtle herbal note.
• Low-Sugar Version: Skip the sugar or use a natural sweetener for a diabetic-friendly or low-sugar option.

Freezing and Storing Blueberry Sauce:

• Store in an airtight container for up to a week in the fridge or freeze in small portions for longer shelf life. Thaw and reheat as needed.

Delicious Ways to Serve Blueberry Sauce:

Blueberry sauce is a versatile addition that can enhance both sweet and savory dishes. Here are some ideas for enjoying this flavorful topping:

• Breakfast Staples:
  • Drizzle over pancakes, waffles, French toast, or crepes for a fruity start to the day.
  • Swirl into oatmeal, yogurt, or smoothie bowls.
• Desserts:
  • Spoon over cheesecake, ice cream, or panna cotta.
  • Use as a filling for layer cakes, cupcakes, or trifles.
  • Serve alongside brownies or pound cake for a sweet contrast.
• Savory Pairings:
  • Add a dollop to grilled or roasted meats like pork chops, turkey, or duck for a tangy complement.
  • Pair with soft cheeses like brie, goat cheese, or ricotta on a cheese board.
• Baked Goods:
  • Use as a filling for pastries, hand pies, or turnovers.
  • Spread on toast, bagels, or scones for a quick fruity touch.
• Drinks:
  • Stir into sparkling water for a burst of fruity flavor.
  • Blend into milkshakes or use as a topping for whipped cream on hot chocolate.

Print

Homemade Blueberry Sauce 🫐

Homemade Blueberry Sauce is a sweet, tangy topping made from blueberries, perfect for enhancing pancakes, cheesecakes, and more.

Course Dessert

Cuisine American

Keyword blueberry sauce, Blueberry syrup for pancakes, Cheesecake blueberry sauce, Easy blueberry sauce

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Total Time 10 minutes minutes

Servings 10

Ingredients

• 4 cups frozen blueberries or fresh
• 1/2 lemon freshly squeezed
• 2 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 4 cups frozen blueberries
• ¼ cup cup water

Instructions

• In a medium saucepan, mix water, lemon juice, sugar, and cornstarch until smooth. Heat over medium, stirring constantly, until it thickens, about 1 minute.
• Add blueberries and cook gently for 5–6 minutes, stirring, until they soften and release their juices.
• Let the sauce cool, then transfer to a jar or container and refrigerate until serving.

The post Homemade Blueberry Sauce (Video)🫐 appeared first on Tasty Homemade Recipes.

About Cranberries

Cranberries aren’t just for sauces! Their bright, tangy flavor and striking color make them an exciting addition to both sweet and savory dishes. Toss them into salads for a pop of tartness, use them in baked goods like muffins and bread, or even try them roasted as a side dish. Cranberries are packed with antioxidants, vitamin C, and fiber, making them a nutritious choice as well as a tasty one. Embrace cranberries this season for festive, fresh flavors in all kinds of dishes.

Ingredients:

• ½ cup water
• fresh orange juice, from two oranges (about ½ cup)
• 1 cup granulated sugar
• 1 bag of fresh or frozen cranberries (12 oz)
• 1 teaspoon ground cinnamon

How to make Cranberry Sauce with Orange:

Tips:

• Texture: For a smoother sauce, blend it after cooking. If you prefer a chunkier sauce, use a potato masher instead.
• Thickening: This cranberry sauce will thicken as it cools. Let it cool in the pan to room temperature, then transfer it to an airtight container to chill completely in the refrigerator.
• Make Ahead: Cranberry sauce stores well, so you can prepare it in advance.
• Adjust Sweetness: If you like it sweeter, add a bit more sugar or honey while it’s still warm.
• Citrus Zest: Add a hint of orange or lemon zest at the end for extra brightness.
• Spices: Enhance the flavor with a pinch of nutmeg, cloves, or ginger.
• Crunch: For added texture, mix in chopped pecans or walnuts once the sauce has cooled.

Storing and Freezing Tips:

Storing: Keep cranberry sauce in an airtight container in the refrigerator for up to 1 week.

Freezing: To freeze, store cranberry sauce in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before serving.

Try these next time:

Balsamic Roasted Carrots

Whipped Ricotta

Air Fryer Garlic Parmesan Chicken

Pin this recipe for later:

Print

Cranberry Sauce with Orange

Cranberry sauce with Orange is a sweet and tangy side dish made from cranberries, sugar, water, and orange juice, perfect for holiday meals.

Course Side Dish

Cuisine American

Keyword cranberry sauce, thanksgiving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• ½ cup water
• fresh orange juice from two oranges (about ½ cup)
• 1 cup granulated sugar
• 1 bag of fresh or frozen cranberries 12 oz
• 1 teaspoon ground cinnamon

Instructions

• In a medium sauce-pan, whisk the water, orange juice, granulated sugar, brown sugar, and cinnamon together
• When the mixture boils, add the cranberries and stir.
• Turn the heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the cranberries start to pop.
• Cook until most berries burst, then mash with a potato masher.
• Transfer to a container and let it cool before storing.

The post Easy Cranberry Sauce RecipeCranberry(Video) appeared first on Tasty Homemade Recipes.

STEP BY STEP VIDEO GUIDE

How to Serve Balsamic Roasted Carrots:

• As a Side Dish:
• Serve the balsamic roasted carrots alongside roasted chicken, grilled steak, or baked fish. The sweet and tangy flavors of the carrots complement the savory flavors of the main dish beautifully.
• Over a Salad:
• Toss the roasted carrots with mixed greens, feta cheese, and toasted nuts for a delicious and healthy salad. Drizzle with extra balsamic glaze for added flavor.
• With Grain Bowls:
• Add the roasted carrots to a grain bowl with quinoa, brown rice, or farro. Top with avocado, hummus, and your choice of protein for a balanced meal.
• As an Appetizer:
• Serve the carrots on a platter with a creamy dip, such as hummus or tzatziki, for a simple and elegant appetizer.
• On Toast with Whipped Ricotta:
• Serve roasted carrots on top of toasted bread spread with whipped ricotta. Sprinkle with fresh dill and toasted pine nuts, and finish with a drizzle of olive oil and balsamic vinegar for a flavorful open-faced sandwich.

When to Serve Balsamic Roasted Carrots:

• Weeknight Dinners:
• Quick and easy to prepare, balsamic roasted carrots make a perfect side dish for busy weeknights.
• Holiday Gatherings:
• With their vibrant color and delicious flavor, these carrots are a festive addition to holiday meals like Thanksgiving or Christmas.
• Dinner Parties:
• Impress your guests with this simple yet elegant side dish that pairs well with a variety of main courses.
• Potlucks and Picnics:
• Balsamic roasted carrots are great for potlucks and picnics, as they can be served warm or at room temperature.
• Meal Prep:
• Prepare a batch of these carrots ahead of time for easy inclusion in your meal prep. They store well and add flavor to various dishes throughout the week.

INGREDIENTS:

• 1 bunch of carrots peeled and trimmed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 4 tablespoon unsalted butter, cut into two pieces
• Pinch of sea salt
• fresh rosemary
• fresh thyme

INSTRUCTIONS:

• Preheat the Oven:
• Begin by preheating your oven to 390°F.
• Prepare the Carrots:
• Rinse and peel the carrots, leaving them whole.
• Arrange on Baking Pan:
• Place the whole carrots in a single layer in a 9 x 13-inch baking pan.
• Season the Carrots:
• Drizzle the carrots with olive oil and balsamic vinegar, ensuring they are evenly coated. Sprinkle a pinch of sea salt on top.
• Add Butter and Herbs:
• Place the butter pieces on top of the carrots. As the butter melts during roasting, it will coat the carrots. Sprinkle the rosemary and thyme leaves over the carrots to infuse them with aromatic flavors.
• Roast the Carrots:
• Roast the carrots in the preheated oven for 20-25 minutes, turning them halfway through to ensure even cooking, until they are tender and caramelized.
• Serve:
• Once roasted, transfer the carrots to a serving platter. For an extra touch of flavor, you can drizzle additional balsamic vinegar on top before serving.

Tips for Perfect Roasted Carrots:

• Choose the Right Carrots:
• Freshness: Select fresh, firm carrots for the best flavor and texture. Look for carrots that are bright orange and free of cracks or blemishes.
• Size Matters: Try to use carrots of similar size for even roasting. If you have larger carrots, consider cutting them in half lengthwise to match the size of smaller ones.
• Enhance the Flavor:
• Add Sweetness: For a hint of sweetness, drizzle the carrots with a little honey or maple syrup before roasting. This will enhance the natural sweetness and help with caramelization.
• Zest It Up: Add a touch of lemon or orange zest before serving to give your carrots a refreshing citrus kick.
• Play with Herbs and Spices:
• Herbs: In addition to rosemary and thyme, try adding other herbs like oregano, parsley, or sage for a different flavor profile.
• Spices: Experiment with spices such as cumin, paprika, or coriander for a more complex flavor. A pinch of cinnamon can also add warmth and depth.

Toast with Whipped Ricotta and Roasted Carrots served with fresh dill and pine nuts.

Considerations for a Keto Diet:

Carrot Portions:

• Moderation: Carrots contain more carbohydrates than other low-carb vegetables, so portion control is important. Consider serving smaller portions or incorporating them with other lower-carb vegetables like zucchini or cauliflower.

Balsamic Vinegar:

• Use Sparingly: Balsamic vinegar can contain sugars, so use it sparingly or choose a sugar-free balsamic vinegar or balsamic reduction made specifically for keto diets.
• Alternative Options: You can use apple cider vinegar or red wine vinegar, which are lower in carbs, to maintain the tangy flavor.

Add Fats:

• Healthy Fats: Add more healthy fats, like extra olive oil or butter, to increase the fat content and help keep the dish aligned with keto macros.

How to Store Balsamic Roasted Carrots:

Let Them Cool:

• Allow the roasted carrots to cool to room temperature before storing them. This helps prevent condensation and sogginess in the storage container.

Choose the Right Container:

• Airtight Container: Use an airtight container to keep the carrots fresh and prevent any odors from other foods from affecting their flavor.
• Resealable Bag: Alternatively, you can use a resealable plastic bag, pressing out as much air as possible before sealing.

Refrigeration:

• Store the carrots in the refrigerator for up to 3-4 days. Make sure they are well-sealed to maintain freshness.

Freezing (Optional):

• If you want to store them for a longer period, you can freeze the roasted carrots.
• Freezing Steps:
  • Place the cooled carrots on a baking sheet in a single layer and freeze until solid.
  • Transfer the frozen carrots to a freezer-safe bag or container.
  • Label and Date: Write the date on the container to keep track of how long they’ve been stored.
  • Storage Duration: Frozen roasted carrots can be stored for up to 2-3 months.

Reheating Instructions:

• Oven: Preheat your oven to 350°F (175°C). Place the carrots on a baking sheet and heat for 10-15 minutes until warmed through.
• Stovetop: Heat a non-stick skillet over medium heat and add the carrots, stirring occasionally until heated.
• Microwave: Place the carrots in a microwave-safe dish and cover. Heat in short bursts of 30-45 seconds, stirring in between, until warmed through.

Tips for Storing Roasted Carrots:

• Avoid Overcrowding: If you’re storing a large batch, use multiple containers to avoid overcrowding, which can cause the carrots to become mushy.
• Check for Freshness: Always check for any off-smell or appearance before consuming stored carrots, especially if stored for several days.

TRY THESE NEXT TIME:

GUACAMOLE DEVILED EGGS

EASY BROCCOLI SALAD WITH BACON

EASY ROASTED CAULIFLOWER

Print

Balsamic Roasted Carrots

Balsamic roasted carrots are a delicious side dish where whole carrots are drizzled with olive oil and balsamic vinegar, then roasted to perfection with aromatic herbs like rosemary and thyme.

Course Side Dish

Cuisine Mediterranean

Keyword Easy Roasted Vegetables, Gluten-Free Side, Oven-Roasted Carrots, Simple Vegetable Recipe, Thyme and Rosemary, Vegetable Side Dish

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 1 bunch of carrots peeled and trimmed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 4 tablespoon unsalted butter cut into two pieces
• Pinch of sea salt
• fresh rosemary
• fresh thyme

Instructions

• Preheat the Oven: Begin by preheating your oven to 390°F.
• Prepare the Carrots: Rinse and peel the carrots, leaving them whole.
• Arrange on Baking Sheet: Lay the whole carrots in a single layer on a baking sheet lined with parchment paper.
• Season the Carrots: Drizzle the carrots with olive oil and balsamic vinegar, ensuring they are evenly coated. Sprinkle a pinch of sea salt on top.
• Add Butter and Herbs: Place the butter pieces on top of the carrots. As the butter melts during roasting, it will coat the carrots. Sprinkle the rosemary and thyme leaves over the carrots to infuse them with aromatic flavors.
• Roast the Carrots: Roast the carrots in the preheated oven for 20-25 minutes, turning them halfway through to ensure even cooking, until they are tender and caramelized.
• Serve: Once roasted, transfer the carrots to a serving platter. For an extra touch of flavor, you can drizzle additional balsamic vinegar on top before serving.

The post Balsamic Roasted Carrots Recipe 🥕🥕 (VIDEO) appeared first on Tasty Homemade Recipes.

The Delightful Versatility of Ricotta Cheese

What is Ricotta Cheese?
Ricotta cheese is a creamy, soft Italian cheese made from the whey leftover from producing other cheeses, such as mozzarella or provolone.

Flavor and Texture:
With a mild, slightly sweet flavor and smooth, creamy texture, ricotta cheese can be enjoyed on its own or as an ingredient in various dishes.

Culinary Uses:

• Italian Cuisine:
  A staple in Italian dishes like lasagna, ravioli, and cannoli, ricotta adds richness and depth.
• Whipped Ricotta:
  By blending ricotta until light and airy, whipped ricotta becomes a versatile topping for crostini, salads, or roasted vegetables.
• Savory Dishes:
  It can be used as a filling for savory dishes, adding creaminess and moisture.
• Desserts:
  Ricotta is often used in desserts like cheesecakes, pastries, and sweet spreads, providing a light, creamy texture.
• Baked Goods:
  Adds moisture and creaminess to pastries and breads.
• Pasta:
  Perfect for dolloping into pasta dishes for extra creaminess.
• Spreads:
  Delicious when spread on toast or used in dips. Whipped ricotta, in particular, makes an excellent spread when flavored with herbs or honey.

Toast with whipped ricotta flavored with thyme, honey, lemon zest and roasted pine nuts.

Why We Love It:

Ricotta’s rich creaminess and ability to enhance both savory and sweet recipes make it a beloved ingredient in kitchens around the world. Its ability to be whipped into a light and fluffy texture makes it even more versatile, perfect for creative culinary explorations.

STEP BY STEP VIDEO GUIDE:

INGREDIENTS for WHIPPED RICOTTA:

• 2 cups whole milk ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt

For serving

• Roasted pine nuts
• Honey
• Lemon zest
• Fresh thyme leaves
• Flakey sea salt
• Toast

INSTRUCTIONS:

Prepare Ricotta Mixture:
In a food processor or blender, combine the ricotta cheese, olive oil, lemon juice, and sea salt.

Blend Until Smooth:
Blend the mixture on high speed for 1–2 minutes until it’s smooth and creamy, stopping to scrape down the sides as needed.

Taste and Adjust Seasoning:
Taste the whipped ricotta and adjust the seasoning with more salt or lemon juice if desired.

Transfer to Serving Dish:
Spoon the whipped ricotta into a serving bowl, spreading it evenly.

Garnish:
Drizzle honey over the top of the ricotta. Sprinkle with roasted pine nuts, lemon zest, fresh thyme leaves, and flaky sea salt.

Serve:
Serve the whipped ricotta with toasted bread slices on the side for dipping.

How to store it:

You can store whipped ricotta in the fridge in an airtight container for up to 4 days.

TRY THESE NEXT TIME:

GUACAMOLE DEVILED EGGS

SIMPLE GUACAMOLE RECIPE

HONEY LIME CHICKEN WINGS: A FINGER-LICKING DELIGHT

Print

Whipped Ricotta Recipe

Whipped ricotta is a creamy and versatile spread made by blending ricotta cheese with olive oil, lemon juice, and sea salt, topped with roasted pine nuts, fresh thyme, lemon zest, sea salt and honey.

Course Appetizer

Cuisine Italian

Keyword ricotta, toast topping, whipped cheese, whipped ricotta

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5

Ingredients

• 2 cups whole milk ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt

For Serving:

• Roasted pine nuts
• Honey
• Lemon zest
• Fresh thyme leaves
• Flaky sea salt

Instructions

• Prepare Ricotta Mixture: In a food processor or blender, combine the ricotta cheese, olive oil, lemon juice, and sea salt.
• Blend Until Smooth: Blend the mixture on high speed for 1–2 minutes until it's smooth and creamy, stopping to scrape down the sides as needed.
• Taste and Adjust Seasoning: Taste the whipped ricotta and adjust the seasoning with more salt or lemon juice if desired.
• Transfer to Serving Dish: Spoon the whipped ricotta into a serving bowl, spreading it evenly.
• Garnish: Drizzle honey over the top of the ricotta. Sprinkle with roasted pine nuts, lemon zest, fresh thyme leaves, and flaky sea salt.
• Serve: Serve the whipped ricotta with toasted bread slices on the side for dipping.

The post Whipped Ricotta Honey Recipe ready in 10 minutes! (VIDEO) appeared first on Tasty Homemade Recipes.