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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Classic French Onion Soup

February 9 By Renée 9 Comments

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

Classic French Onion Soup

This post may contain affiliate links, but don’t worry – they won’t bite.

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese.

Classic French Onion Soup

What kind of onions work best for French Onion Soup? 

The type of onions you use can dramatically impact  both the cooking time and the sweetness level of your soup. It may seem counterintuitive, but avoid using sweet onions for caramelizing.

When making anything with caramelized onions, I prefer to use a mixture of red and yellow onions. Sweet onions will work, but will take significantly longer to cook, and the end-product will have less flavor than that made with red and/or yellow onions.

You might be wondering what causes this sweetness inversion, so here’s the scoop: plain old red and yellow onions have a far more complex flavor profile than do sweet onions. While we perceive sweet onions to be sweeter, yellow and red onions have more pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that the red and yellow onions have a higher sugar content, when the opposite is actually true. It is because of their higher sugar content that red and yellow onions yield richer caramelized onions, and subsequently, more flavorful French Onion Soup.

sliced onions in slow cooker

Does it matter how the onions are cut for caramelizing? 

You wouldn’t think so, but apparently, it does. According to America’s Test Kitchen, slicing onions from pole to pole (root to stem) instead of cross-grain prevents them from breaking down too much during the long cooking process.

What’s the difference between “browning” and “caramelizing”?

Browning is the relatively quick process of browning the outside of onions, done in hot oil at relatively high temperature.

Caramelizing, on the other hand, is a much slower process; requiring no less than 45 minutes (and upwards from an hour for larger quantities) over much lower heat.

Caramelization describes the chemical reactions that take place when any sugar is heated to the point that its molecules begin to break apart and generate hundreds of new flavor, color, and aroma compounds. [Cook’s Illustrated]

This slow cook is necessary in order for the chemical process to occur that transforms the sugars in the onions into rich, jammy, umami goodness. This magical transformation only happens after a long cooking time. The more caramelized, the deeper will be the color of the onions and the more intense the flavor.

You can encourage the caramelization process by adding a teaspoon or two of sugar to the onions as they cook; however, the process cannot be rushed. Doing so may result in bitter onions; and subsequently, bitter soup.

Using the traditional stove-top method, caramelizing the onions for this French Onion Soup recipe will take at least 45 minutes, and up to an hour. (I make mine in the slow cooker, over a period of about 18 hours.)

Good news! You can freeze caramelized onions!

Did you know you can freeze caramelized onions? Make a big batch – the easy way (in a slow cooker!) – and freeze them. Then you can have this easy-to-make soup on the table in just 30 minutes, anytime you want!

Frozen caramelized onions.

What kind of cheese is best for French Onion Soup? 

Traditionally, French Onion Soup is topped with a bubbly, broiled Gruyère cheese. Gruyère is a Swiss-type or Alpine cheese.

Gruyère has a distinctive but not overpowering taste and gets excellent scores for meltability. The flavor of Gruyère can vary wildly, depending on both cheesemaker and age. Like Jarlsberg, young Gruyère is described as creamy and nutty, with the later becoming more earthier as it matures. Fully aged Gruyère can have a slightly grainy texture, like that of aged cheddar.

Depending where you live, it can be difficult to find good Gruyère. If you have this problem, do not – for the love of all Kitchen Elves everywhere – do not buy anything with the words “processed” in its name to melt on top of your hard-earned caramelized onions (unless you enjoy eating melted Play-doh). Instead, go with one of these delicious alternatives.

Gruyère Cheese Substitutes

Fontina and Parmesan: In the absence of Gruyere, the Fontina & Parmesan combo is my personal favorite cheese finish for French Onion Soup. (The soups shown throughout this post are all topped with this mixture.) 

Fontina is a semisoft, very meltable cheese with a slightly nutty, savory flavor. Fontinas from the United States usually have a milder flavor and softer texture than do those from Europe. (I don’t think I’d use a European Fontina for this soup.)

Cheese sprinkled on french bread croutons for French Onion Soup

Jarlsberg: Jarlsberg is my favorite everyday cheese. It’s smooth, sweet, nutty flavor complements French Onion Soup and pulls the sweet notes from the soup. Really good choice. (The only reason I list Fontina first is because, objectively, as far as flavor and meltability are concerned, it is more closely aligned with Gruyère.)

In a pinch, any mild, meltable Swiss cheese will work. Just choose a cheese you love, grate it up, and enjoy!

Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)

French baguettes are the usual crouton of choice for French Onion Soup; however, I prefer to use French Batard.

A batard is the lesser known cousin of the thin, sexy French baguette. Usually about a foot or less long, the batard is much thicker around than the baguette, with a slightly thinner crust. I find that batard croutons make for a better soup-eating experience: they are easier to spoon up, and not quite as chewy as those made from baguette rounds. 

No fancy french breads? No worries! Everyday grocery-store French bread will also work just fine. Your choice of bread for the croutons is totally up to you. 

Sliced french bread batard

A Note about Soup Stock

A soup is only as good as the stock upon which it is built. 

French Onion soup is traditionally made with beef stock (or broth); however, you can make it with chicken or vegetable stock if desired. 

If you make your own soup stock, use a light version. You don’t want the flavor of your stock to overwhelm the subtleties of the caramelized onions. You should be able to see sunlight through a jar of your stock. If it is too thick to see the light, add a little water, or a 75/25 combination of water and wine.

Always taste any stock, including boxed stocks, before you use them. A bad stock can ruin an entire soup; a great one can elevate it.  If you don’t like the flavor of your stock, don’t use it. 

Wavy Line

No need to worry about fancy soup crocks if you don’t have them: you can serve French Onion Soup in any individual, oven-safe vessel. Garnish with a sprig of fresh thyme and you’re all set! 

Classic French Onion Soup

Recipe Updated February 9, 2021 (Originally published November 21, 2013)
Classic French Onion Soup
5 from 2 votes

Classic French Onion Soup

Classic French Onion Soup is a perfect union of caramelized onions, crusty french bread, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Soup
Keyword: cheese, onions
Servings: 6
Calories: 341kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 5 pounds red or yellow onions about 4-5 large onions, sliced stem to root about ¼" thick (or, I suggest using pre-prepped caramelized onions)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme minced (or 1/2 teaspoon dried thyme), plus a few sprigs for garnish
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons Wondra or all-purpose flour
  • 1 cup red wine or white wine
  • 4 cups beef stock or chicken stock, or vegetable stock
  • 2 teaspoons Worcestershire sauce
  • 6 ounces Gruyere* grated (or Fontina, Swiss, or Provolone)
  • 1 ounce Parmesan shredded or grated (optional)
  • 2 cloves garlic whole, peeled
  • 1 french bread baguette or batard sliced in ½-inch rounds (or french bread loaf)
  • salt to taste
US Customary - Metric

Instructions

Caramelized Onions

  • In a 10-inch Enameled Cast Iron Dutch Oven (or other large, heavy-bottom saucepan) melt 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat.
    Add sliced red or yellow onions to melted oil and butter.
    Cook slowly, stirring frequently, over medium-low heat until onions are very soft and have turned dark golden brown.
    Caramelizing the onions should take at least 45 minutes. DO NOT RUSH or your onions may turn out bitter.
    Foolproof step-by-step directions for caramelizing onions can be found on our post, Slow Cooker Caramelized Onions.
    caramelized onions in dutch oven on stove burner
  • TO USE PRE-PREPPED CARAMELIZED ONIONS (which I heartily encourage you to do!):
    Skip the step outlined above and just add 2 cups (16 ounces) pre-prepped caramelized onions to the Dutch Oven.
    Heat over medium-low until the onions are bubbly; about 5 minutes.
    Frozen caramelized onions.

Soup Base

  • To the prepared caramelized onions, add the wine and deglaze the pan.
    Bring to a simmer over medium-low heat.
    Stir in garlic, thyme leaves (or dried thyme), and freshly ground pepper.
    Reduce the heat and simmer on low until the wine has evaporated and the onions are nearly dry; about 5 minutes.
    Add garlic and thyme.
  • Add the beef stock and Worcestershire sauce.
    Return soup to heat and allow to simmer 10 minutes more.
    Season to taste.
    Broth and wine added to caramelized onions.

Baguette Croutons

  • While soup is simmering, arrange baguette slices on a baking sheet in a single layer.
    Set under broiler just long enough to toast lightly; about 2 minutes.
    Flip the baguette rounds over and repeat.
    Rub one side of each toasted bread slice with a clove of garlic.
    Broiled french bread slices on old baking tray

Serving

  • When you are ready to serve, ladle hot soup into oven-safe bowls.
    Classic French Onion Soup in bowls.
  • Float one or more prepared baguette croutons on top.
    Croutons in bowls, waiting for cheese. French Onion Soup process.
  • Sprinkle generously with grated cheeses.
    Cheese sprinkled on french bread croutons for French Onion Soup
  • Place under broiler just long enough to melt and slightly brown the cheese.
    Broiled cheese on top of French Onion Soup.
  • Garnish with fresh thyme sprigs and serve.
    Classic French Onion Soup

Notes

Wine & Wine Substitutes:
I like my French Onion Soup slightly lighter and on the sweet side: a good Reisling works very nicely.
If you are not a wine-drinker and prefer not to buy it, you can use equal parts additional broth and white grape juice in place of the wine. 

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 21g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 964mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

How to Lighten Up Classic French Onion Soup

If you prefer the classic, intensely flavored French Onion Soup, use beef broth and red wine as listed first in the recipe.

Mr B and I, however, prefer our French Onion Soup on the lighter side of traditional, both in sodium load and flavor profile. For this reason, we often sub in a light chicken stock or vegetable stock (for a vegetarian French Onion Soup) in place of the traditional beef broth base, and white wine instead of the customary red or port. 

Either way, it’s delicious! 

Note that if you sub in a vegetable stock, take care that it doesn’t have a strong flavor, as it will affect the outcome of your soup.

Broiled cheese on top of French Onion Soup.

Homemade soups are some of our favorite things. Be sure to check out these delicious, time-tested  classic soup recipes, including Loaded Baked Potato, Hungarian Mushroom, and the easiest Ham-bone Split Pea Soup you’ll ever make! 

Spoonful of French Onion Soup.

I’m not big on excessive kitchen gadgets, but this herb stem stripper is a thumbnail saver – and totally worth the real estate it takes up in my kitchen drawer. To use it, you just thread the stem through the smallest hole through which it will fit, and pull the stem through. Like magic, the herb leaves fall away, ready to use. It works like a charm on fresh thyme! 

Fresh thyme on plate with herb stem stripper.

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Classic French Onion Soup  Classic French Onion Soup
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

Filed Under: 30-Minute Meals, Eating Style, Recipes, Soup, Chowder & Stew, Vegetarian Tagged With: caramelized onions, French, onions

Chili’s Chicken Enchilada Soup (Copycat Recipe)

November 16 By Renée 6 Comments

Chili’s Chicken Enchilada Soup is an all-time favorite at our house! This rich, delicious, spot-on copycat recipe is easy and economical to make, and takes just one pot and 30 minutes, stove to table. 

Chili's Chicken Enchilada Soup

This post may contain affiliate links, but don’t worry – they won’t bite.

The other night, Mr B slipped his arm around me, leaned in and whispered, “It’s really beginning to get chilly these days. You can start sending soup with me in my lunch again.”

So romantic.

He’s right though: it’s soup season, and this spot-on copycat recipe for Chili’s Chicken Enchilada Soup is an all-time favorite at our house! 

Chili's Chicken Enchilada Soup

Easy and economical to make, this rich, thick, mildly spicy one-pot soup is easy to make and ready to serve in just 30 minutes.

Be sure to check the Ingredient Notes following the recipe card for tips and substitutions. 

Recipe Updated November 16, 2020 (Originally published November 5, 2013)
Chili's Chicken Enchilada Soup
5 from 1 vote

Chili's Chicken Enchilada Soup (Copycat Recipe)

Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: Tex-Mex
Servings: 10 cups
Calories: 277kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven
  • (or Large, Heavy Stock Pot)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped; about 1 cup
  • 2-3 cloves garlic minced
  • 3 cups chicken stock or vegetable stock
  • 15 ounces canned tomatoes
  • 1 ½ cups mild enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 ounces processed American Cheese cut into ½ inch cubes
  • 1 ½ ounces pepper-jack cheese about ½ cup
  • 1 cup masa harina
  • 2 cups cold water
  • 8 ounces shredded or chopped roasted chicken about 2 cups
  • 1 ½ cup frozen corn OPTIONAL; about 6 ounces (See Pan-Fried Corn in Ingredient Notes.)
US Customary - Metric

Instructions

  • Heat Dutch oven or heavy soup to over medium heat.
    Add olive oil.
    Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
    Onions and olive oil.
  • Add garlic and sauté one minute more.
    Sautéed onions and garlic.
  • Reduce heat to medium-low.
    To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
    Spices and liquids added to soup.
  • Simmer for 5 minutes.
    Enchilada soup simmering.
  • OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
    Use immersion blender to smooth soup.
  • In a larger measuring cup, whisk together masa harina and water.
    It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
    Masa and water in measuring cup.
  • Whisk masa mixture to soup, adding slowly and whisking thoroughly.
    Simmer soup an additional 5 minutes.
    If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
    Masa mixture added to soup.
  • Add American and Jack cheeses, and stir until they have completely melted into the soup.
    Add cheese to enchilada soup
  • Stir in chicken and (optional) corn.
    Add chicken and corn to enchilada soup.
  • Simmer an additional minute more to get everything up to heat.
    Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.
    Chicken and corn stirred into soup.

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 25g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 898mg | Potassium: 408mg | Fiber: 3g | Sugar: 6g | Vitamin A: 672IU | Vitamin C: 8mg | Calcium: 310mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ingredient Notes

Enchilada Sauce: This recipe can be made with canned enchilada sauce; however, if you want to raise the bar a notch, make a batch of our easy to make Slow Cooker Enchilada Sauce. It’s absolutely the best, and brings an extra layer of flavor to any enchilada dish. 

Chicken Stock: Like the enchilada sauce, you can used canned stock, but I prefer to use homemade: it’s just so easy to make, plus it freezes well, so you can always have some on hand. If you’ve never made homemade chicken stock, be sure check out our super-easy step-by-step tutorial. 

Chicken: Enchilada soup is a great option for using up holiday leftover turkey! Just sub in chopped or shredded turkey for the chicken. 

Pan-fried Corn: Corn isn’t part of the original recipe, but I almost always add it; I enjoy the slightly sweet bite and texture it adds to the soup. (It’s delicious in Chicken Pot Pie, too!)

To pan-fry frozen corn, simply heat a small skillet over medium-high heat. Melt one tablespoon of butter, and then add frozen corn to hot butter and pan-fry, stirring constantly, until corn begin to turn golden brown. (About 5-7 minutes.)

blank

Canned Tomatoes: You can use any store-bought or home-canned tomatoes. Personally, I use S&W Petite-cut Tomatoes, Diced With Sweet Onion & Roasted Garlic. (These are my absolute favorite canned tomatoes for cooking!)

Processed American Cheese: I am not a big fan of processed food. Not only is it filled with ingredients I don’t like to put in my body, but it usually tastes like Box. However, after a lot of experimenting, I’ve come to accept that processed cheese has its place. 

When I make this enchilada soup, I use original Velveeta, which I had found (after much trial and error) is the best thing to use to achieve the flavor and consistency we love so about the original Chili’s Enchilada Soup. 

Masa Harina: Masa harina, the traditional flour used to make tortillas, tamales, and many other Mexican dishes, is the thickening agent in this enchilada soup. Masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

You can find masa harina in any Mercado, or in the Mexican foods aisle of your local grocery store.

PRO TIP: Masa harina is one of the secrets to making tender, crispy, no-grit Fried Green Tomatoes, too!

Chili's Chicken Enchilada Soup

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

Despite the “chicken” element in this enchilada soup, it really couldn’t be any easier to make it vegetarian-friendly.

  1. Substitute vegetable stock for chicken stock.
  2. Serve the soup in bowls, and offer warm shredded chicken on the side for those who want it. 

Chili's Chicken Enchilada Soup

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Chili's Chicken Enchilada Soup   Chili's Chicken Enchilada Soup
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Recipes, Soup, Chowder & Stew Tagged With: Comfort Food, easy meals, Tex-Mex

Fried Green Tomatoes

November 1 By Renée 4 Comments

Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

fried green tomatoes on a colorful platter

This post may contain affiliate links, but don’t worry – they won’t bite.

With all my Southern roots, it’s hard to believe that there was a time in my life when the only fried green tomatoes I knew of were the ones at the Whistle Stop Cafe. 

Then late one summer shortly after Mr B and I got hitched, we went over to his Mom’s for dinner, and she served up a plate of what looked like thick, green-tinged dollar-pancakes as part of a big family feast.

Mom’s Fried Green Tomatoes are as simple as they come. Dipped in pancake batter and pan-fried to a golden brown, they were delicious in a way I never expected. 

fried green tomatoes and sriracha mayo

Ever since that first plate of fried green tomatoes years ago, I’ve made it a point to sample every fried green tomato I run across. My ultimate goal: to develop a batter recipe that results in fried tomatoes that are both tender and crisp; with the traditional corn flavor and crunchy bite, but without the grit. 

Wavy Line

The Secret Isn’t in the Sauce (It’s in the Breading)

Like Southern fried chicken, fried green tomatoes are traditionally breaded in three steps: a flour dredge, a wet dip, and a final dry breading coating.

What I learned, sampling fried green tomatoes over the years is, the breading makes or breaks the recipe.

Not enough seasoning and they fall flat; too much, and you lose that smooth green-tomato punch. Too much cornmeal and you’re crunching driveway gravel; not enough and both flavor and crunch are sacrificed. 

Lacking a living Southern granny, it probably took me a little more trial and error than it should have, but I finally cracked the code on the perfect crispy, crunchy, tender fried green tomato breading. 

fried green tomatoes salted

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

Let’s start with the obvious: cornmeal. 

Cornmeal is a constant in nearly every Fried Green Tomato recipe you’ll find. In the South, fine white cornmeal is most often used. However, it is difficult to find fine white cornmeal on store shelves here in the Pacific Northwest, so I usually use fine yellow cornmeal.

The other night when I was working on this recipe (yet again), I discovered I was out of fine yellow cornmeal. In the world we currently live in, I don’t run to the store for just one or two items, so I made do and used masa harina instead. 

(Stay with me on this.)

1. Sub in Masa Harina for Cornmeal (Really!)

Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. (I used to think it was just very finely ground cornmeal, but I was way off there.)

I learned that masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

Recipes often warn against using masa harina in place of cornmeal, because the two products are made from different kinds of corn and produce different results. Generally, I follow this guidance, but I was in a pinch.

Goodbye Grit! 

I was also curious to learn how the substitution of masa harina would affect the texture and the flavor of the fried green tomatoes. The texture of yellow cornmeal grit in fried green tomato batter is the one thing I don’t like. Even finely ground yellow cornmeal results in a gravelly texture that I’m not so excited about. 

Masa harina overcomes this issue – no more grit! After sampling the results of the final recipe multiple times, Mr B and I agree, like fine white cornmeal, masa harina lends a subtle corn flavor to the batter, while making for a smooth, pleasant mouthfeel.

Moreover, the masa harina seems to enhance the crisp-factor, even more so than does the fine white cornmeal. 

fried green tomatoes and sriracha mayo

It makes sense that masa harina, essentially pre-cooked corn flour, would contribute to the batter crispiness of fried foods. Interestingly, other two major breading components in this fried green tomato recipe – Wondra flour and Panko crumbs – are also both “pre-cooked.” 

2. Substitute Wondra for All-purpose Flour

As with the process for making masa harina, Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods. 

Often called instant flour, Wondra dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces and gravies as well.

You can use all-purpose flour in place of the Wondra in this recipe, but your results may not be as crispy. 

3. Use Panko Breadcrumbs

Panko crumbs are the third and final “pre-cooked” addition to the breading mix. The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy.

Wavy Line

How to Pick a Green Tomato

When making fried green tomatoes, you want to look for large, mature tomatoes that are still green, but would ripen if you put them on your windowsill for a week or two.

green tomatoes from garden

Immature tomatoes (i.e., those that would not ripen under any circumstances) can be tough and too acidic, at least for my tastes.

One way to tell a mature green tomato from an immature green tomato is by the seeds. If the seeds are flat and white, the tomato is not mature. If the seeds are full and look mature, the tomato is a perfect candidate for frying. Mature green tomatoes will result in the sweetest, most tender fried green tomatoes. 

[If you need more direction in choosing your tomatoes, I found this video about how to pick a green tomato for frying quite helpful.]

green tomato slice

Look for meaty tomatoes with very little jelly around the seeds, like those from Beefsteak or Heirloom varieties. Very juicy tomatoes (i.e., Romas, etc.) are not as well suited for frying. 

sliced green tomatoes ready to be battered

Generally, tomatoes used for fried green tomatoes should be firm, with no hint of color. That said, I find that a slight pink tinge in the tomato’s center works just fine.

When slicing green tomatoes for frying, you’ll want them to be about a quarter of an inch thick. If you like your fried tomatoes more crispy, slice them just a little thinner. If you like them more meaty, slice them a little thicker. 

Post Updated November 1 2020 (Originally published August 29, 2013) 
fried green tomatoes and sriracha mayo
5 from 4 votes

Fried Green Tomatoes

Classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!
Prep Time15 mins
Cook Time6 mins
Print Recipe Pin Recipe
Course: Main Dish, Side Dish or Appetizer
Cuisine: Southern
Keyword: tomatoes
Servings: 6
Calories: 250kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Electric Skillet (or Cast Iron Skillet)

Ingredients

  • 4 large firm green tomatoes about 1 pound after slicing
  • ¼ cup Canola Oil for frying

BOWL 1: Dredge

  • ⅓ cup Wondra
  • 1 teaspoon paprika
  • ½ teaspoon garlic salt

BOWL 2: Wet Wash

  • 2 eggs
  • ¾ cup buttermilk

BOWL 3: Breading

  • ½ cup Wondra
  • ½ cup Masa Harina
  • ½ cup Panko crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ teaspoon paprika
US Customary - Metric

Instructions

  • Slice green tomatoes 1/4 inch thick.
    If you prefer your fried green tomatoes super-crispy, slice them a little thinner.
    sliced green tomatoes ready to be battered

Breading Tomatoes

  • Prepare three bowls (or pie plates) as follows:
    Bowl 1: Mix Wondra, paprika, and garlic salt.
    Bowl 2: Whisk together eggs and buttermilk.
    Bowl 3: Mix Wondra, masa harina, panko crumbs, kosher salt, white pepper, and paprika.
    3 breading bowls
  • Dip each tomato slice first into the flour mixture in Bowl 1, coating both sides.
    Then dip into Bowl 2, and finally into bowl 3.
    Gently shake off any excess breading mixture, and place the coated tomato on a plate.
    how to batter green tomatoes
  • Continue breading tomato slices until all are coated. Place on plate or cooling rack until all tomatoes have been breaded.
    DO NOT Stack or overlap breaded tomatoes before your fry them.
    battered green tomatoes ready to fry

Frying Tomatoes

  • Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.
    Add oil to skillet until it is ⅛-¼ inch deep. Preheat oil in skillet to 340° [171°C].
    For crisp frying, oil must maintain a temperature of 325-340F° [162°-171°C] throughout the cooking process.
    I usually set the temperature of my electric skillet to 350F° [177°C] when it’s heating up, and drop it down a few degrees to about 335° when the tomatoes are actively frying.
    oil in skillet
  • Using a fork, gently slide each breaded tomato into oil.
    battered green tomatoes frying, side 1
  • Fry the breaded tomatoes for about 3 minutes, or until golden brown on one side.
    battered green tomatoes frying, side 1
  • Using tongs or a fork, carefully flip and fry for another 3 minutes, or until dark golden brown.
    battered green tomatoes frying, side 2
  • Remove from hot oil and allow to cool on a wire rack.
    Sprinkle with kosher salt to taste.
    fried green tomatoes cooling on rack

Notes

Paprika choice can dramatically influence the flavor of your tomatoes. I prefer using a mild smoked paprika. If you want a little more heat, use a hotter paprika.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 682mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ways to Serve Fried Green Tomatoes

One of the extra great things about fried green tomatoes is that they are equally tasty and satisfying when they are hot, warm, or even cold out of the fridge at midnight. 

We think the best way to serve up fried green tomatoes is warm, stacked on a heaping plate, accompanied by the dipping sauce of your choice. In the South, fried green tomatoes are often served with Comeback Sauce or a remoulade, but we’ve enjoyed them with everything from tzatziki to jalapeño jam. 

dipping fried green tomato slice sriracha mayo

Mr B loves fried green tomatoes with Sriracha-Mayo!

Fried green tomatoes make an excellent side dish for any meal; and especially those with Southern roots, so be sure to check out our Nashville Hot Chicken, or our Naked Kentucky Fried Chicken recipes.

Something Completely Different

A fews back, Mr. B and I stopped in at the Montana Rib & Chop House in Billings, Montana. When we opened the menu, right there between the Calamari and the Chicken Fingers were some crazy sounding Fried Green Tomatoes – with blue cheese, crab and a balsamic reduction. 

Chop House

I know, I know – somewhere in the South, someone just died a little inside. (Mr B’s Granny would roll over in her grave!) But I kid you not, the flavor combination is amazing!

Wavy LineSouthern Surprise

Fried green tomatoes are as synonymous with Southern cooking as black-eyed peas and pecan pie, so it surprised me to learn that “fried green tomatoes are not a Southern dish, but originated in the Midwest and northeast, possibly linked to the cuisine of Jewish immigrants.” 

Crazy, huh?!? According to research done by food writer and culinary historian Robert F. Moss [Charleston, South Carolina], the earliest recipe found appear in the 1889 edition of “Aunt Babette’s Cook Book”.  Moreover, Moss found eleven fried green tomato recipes published in newspapers between 1900 and 1919 – all in Midwestern and northern cities. None were published in Southern newspapers. 

Wavy LineElectric Skillet versus Cast Iron

I’ve made fried green tomatoes multiple times in both my cast iron and electric skillet. While both work fine, I much prefer my electric skillet for this recipe, as it allows me to maintain a far more consistent temperature for heating the oil.

I suggest using a combination of canola and soybean oil (or straight canola oil) for frying.

Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.

When Frying, Consistent Oil Temperature is Key

The oil needs to maintain an optimal temperature of 325-340F°. I usually set the temperature of my electric skillet to 350F° when it’s heating up, and drop it down a few degrees to 335° when the tomatoes are actively frying.

battered green tomatoes frying, side 2

If the temperature of the oil rises above about 340°, the tomatoes will cook too quickly. When fried at the correct temperature, the tomatoes will come out golden brown, having absorbed very little oil.

If you don’t have an electric skillet or a kitchen thermometer, the easiest and safest method of determining whether your oil is ready to fry is to stick the end of a wooden spoon in it.

If you see many bubbles form around the wood, the oil is ready for frying. If it is aggressively bubbling, reduce the heat and let it cool off a bit.

fried green tomatoes and sriracha mayo

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Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit! fried green tomatoes
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Filed Under: 30-Minute Meals, Appetizers, Recipes, Side Dishes, Vegetarian Tagged With: Comfort Food, tomatoes

Mediterranean Panzanella (Italian Bread Salad)

August 20 By Renée 2 Comments

Chock-full of fresh garden flavors, this Mediterranean Panzanella (Italian Bread Salad with Tomato & Eggplant) makes a deliciously refreshing summer meal.

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

This post may contain affiliate links, but don’t worry – they won’t bite.

Panzanella (or panmolle) is a Tuscan chopped salad made primarily of stale bread, onions, and tomatoes, most often dressed with oil & vinegar. It dates back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables. The name “panzanella” appears to be derived from the combination of pane (bread) and zanella (soup bowl). 

Two of my favorite things – bread and fresh  veggies – right there in one fast, easy to fix meal! I’m totally in! 

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (I usually use a good sourdough baguette.)

Did you know that real Tuscan Bread is saltless? Tuscan bread is a staple in Tuscan cuisine, traditionally employed in such dishes as ribollita, pappa al pomodoro, and of course, panzanella. 

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

This Mediterranean Panzanella salad is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden’s bounty. For the salad pictured here, I used squash, eggplants, tomatoes, and herbs fresh from our (tiny backyard) garden! 

Post Updated August 8, 2020 (Originally published July 17, 2013)
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Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish, Salad
Cuisine: Mediterranean
Keyword: eggplant, tomatoes
Servings: 6
Calories: 424kcal
Author: Renée ♥

Equipment

  • Heavy Baking Sheet
  • Blender

Ingredients

  • 1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
  • 1 ½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
  • 1 small summer squash (zucchini or other) cut into ½-inch pieces
  • 1 medium sweet onion cut in half and sliced stem to root
  • ½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
  • 6 tablespoons extra-virgin olive oil divided
  • ¼ cup balsamic vinegar divided
  • 2 cloves garlic roughly chopped
  • 1 medium cucumber (optional) peeled, seeded, and cubed
  • 6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
  • 2 ounces feta cheese crumbled
  • ½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped
US Customary - Metric

Instructions

  • Gather and prep ingredients.
    Turn on broiler.
    Cover a baking sheet with parchment or a Silpat mat.
    prepped panzanella ingredients
  • Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt.
    Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them.
    When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less.
    Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes.
    When bread cubes are toasted, remove from baking sheet and set aside.
    Preheat oven to 400°F | 205°C.
    toasted bread cubes
  • In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.)
    Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
    vegetables tossed
  • Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
    sheet pan vegetables
  • Bake in preheated oven [400°F | 205°C] for 25-30 minutes, until eggplants are completely cooked.
    roasted vegetables
  • Spoon out 1/2 cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
    roasted tomatoes
  • In a blender cup, combine the 1/2 cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil.
    Pulse a few times to combine.
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  • In a large bowl, combine chopped romaine, toasted bread cubes, remaining tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing.
    Toss gently to coat.
    Allow to chill for up to 2 hours before serving.
    Toss once more before serving and garnish with additional crumbled feta.
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Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 54g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 594mg | Potassium: 668mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4842IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This recipe was created for maximum flexibility: I don’t think I’ve ever made it exactly the same twice. Feel free to any fresh garden vegetable that you like. 

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee’s Copycat), and Vintage Layered Taco Salad. 
Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Eating Style, Recipes, Vegetarian Tagged With: Mediterranean

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon. 

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up). 

Fresh Strawberry Crepes

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

Instagram shot of strawberry Crepes

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!blank

Creamy Fresh Strawberry Crêpes

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Dessert
Keyword: brunch, mothers day, strawberries,, strawberry crepes
Servings: 12 crepes
Calories: 249kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Crepe Turner (or Spatula)
  • Stand Mixer
  • Blender

Ingredients

  • 2 pints Strawberries hulled and sliced, divided
  • 2 cups heavy whipping cream
  • 2/3 cup white sugar
  • 1 tablespoon vanilla
  • 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

  • In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

  • With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
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  • Mix in the sugar until stiff peaks begin to form.
  • Turn mixture on LOW and stir in pureed strawberries.
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  • Refrigerate strawberry crème until you are ready to assemble crêpes.
    Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Assembling the Crêpes

  • Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
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Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe. 

Nutrition

Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard. 

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half. 

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan! 

Creamy Fresh Strawberry Crêpes

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 Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}   Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Fresh Strawberry Crepes
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014. 

Filed Under: 30-Minute Meals, Sweets, Vegetarian Tagged With: berries, Breakfast, brunch, crepes, French, strawberries

Homemade Flour Tortillas

February 15 By Renée 30 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

Homemade Tortillas - title

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It’s been more than twenty years since I had first ate a warm, homemade flour tortilla. The memory is as fresh as if it had happened yesterday.

I remember watching in fascination as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience; but after these, those store-bought tortillas will never taste the same again.)

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How to Make Homemade Flour Tortillas

Now, here’s the big secret about homemade tortillas… they are surprisingly fast and easy to make! 

(For ingredient amounts and further instructions, scroll down to the recipe card below.)

Step 1: Prepare the tortilla dough
 
Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough. 

Homemade Tortillas - mixing doughThe dough should be soft but not sticky. You can always add more flour if you need to.

Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Step 2: Allow dough to rest. 

Form the dough into a large ball and wrap in plastic or cover with a towel.  

Allow dough to rest on counter for about 20 minutes. 

Step 3: Form dough into balls.

After the dough has rested, divide it into 2” balls (about the size of a golf ball). Form all of the dough into balls before progressing to the next step. Cover the balls with plastic or a clean cloth. (I like to use a gallon-size reusable bag for this.)

Step 4: Roll out tortillas. 

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. 

Homemade Tortillas - Rolling them out

Step 5: Fry the tortillas. 
 
Heat a dry frying pan or griddle over medium heat. (I use my cast iron skillet.) DO NOT grease or spray the pan with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
 
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.
Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

Wavy Line

Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)Tweet & Share!
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5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Bread, Dinner or Appetizer, Lunch
Keyword: flatbread
Servings: 24 tortillas
Calories: 94kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Rolling Pin

Ingredients

  • 4 cups flour
  • 1 1/2 teaspoons Kosher salt
  • 1 tablespoon baking powder
  • 1/4 cup olive oil
  • 1 1/2 cups warm water not HOT
US Customary - Metric

Instructions

  • Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
  • Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
  • Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
  • Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
  • Heat a frying pan or griddle over medium heat.
    DO NOT grease or spray pan with cooking spray.
    Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds.
    Flip it and cook the other side 20-30 seconds.
  • Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.
The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Serving: 1tortilla | Calories: 94kcal | Carbohydrates: 16.2g | Protein: 2.2g | Fat: 2.3g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 86mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.”  I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

Homemade Tortillas on Breadboard

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.  

Filed Under: 30-Minute Meals, Bread, Cooking Basics, Dairy-free, Munchies, Vegan, Vegetarian Tagged With: Cuban, Mexican

Cheesy Vegetable Orzo

January 16 By Renée 14 Comments

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.

Orzo Side dish
I love this orzo recipe! It’s fast and easy to make, extremely economical, and it goes with practically anything.

Cheesy Vegetable Orzo isn’t a fancy recipe, or one that will impress your friends with its exotic flavor profile.

No, this simple orzo side dish is more along the lines of …

… I just got home from work and I’m tired and I need a quick and easy side dish to go with this roast chicken I just picked up from Costco. Preferably something I can make from pantry and fridge staples, because I’m not going out there again today! 

Cheezy Vegetable Orzo | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Every time I make Cheesy Vegetable Orzo, this little eye-roller happens at the dinner table:

Me: [Putting the orzo on the table]

Someone: (There is always someone) “Is that rice?”

Me: (Every time) “No – it’s orzo. Orzo is rice-shaped pasta.”

Every. Time.

And every time it plays out, I laugh inside my head. I know it doesn’t sound funny, but the thing is, I’m pretty sure I’ve said the same exact thing at least fifty times in the last ten years, and I can guarantee the next time I make it, someone will ask again. (Can anyone relate?)

Either I am easily entertained or they are slow learners.

Maybe both.

(Sigh)

Orzo Side dish

Anywho, I got this vegetable orzo recipe from my friend Val many years ago, and it has become a staple on our table ever since. You can make it with fresh basil (fresh is always best) but dried basil works fine, too. 

Orzo Side dish
5 from 6 votes

Cheesy Vegetable Orzo

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: pasta
Servings: 8
Calories: 116kcal
Author: Renée ♥

Equipment

  • Grater

Ingredients

  • 1 teaspoon olive oil
  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup grated carrots
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup orzo uncooked
  • 1 cup shredded zucchini
  • 4 oz shredded cheddar cheese
  • 3 Tbs chopped fresh basil or 1 tsp. dried basil

Instructions

  • In a medium non-stick saucepan, saute onion in olive oil until soft (about three minutes). Add garlic and saute one minute more.
  • Add broth, grated carrots, salt, and pepper. Bring to a boil. (Add dried basil at this time if you aren't using fresh.)
  • Add orzo. Cover, reduce heat and simmer about 15 minutes, stirring occasionally, until orzo is tender.
  • Remove from heat; stir in zucchini, cheese, and fresh basil if you are using it. Cover and let stand 2 minutes.

Notes

BROTH: If I use a commercially prepared vegetable broth, I omit the salt. If I use a homemade one, I dilute it dramatically so that the broth flavor doesn't overpower the other vegetables.

Nutrition

Serving: 0.75cup | Calories: 116kcal | Carbohydrates: 8.8g | Protein: 6.7g | Fat: 6g | Saturated Fat: 3.2g | Cholesterol: 15mg | Sodium: 533mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Calcium: 117mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Orzo Side dish

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

This post was originally published August 22, 2013

Filed Under: 30-Minute Meals, Recipes, Side Dishes, Vegetarian Tagged With: Cheese, Pasta, Weight Watchers

How to Make a Buddha Bowl (35+ Delicious Bowls)

January 2 By Renée 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing. 

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl

This post may contain affiliate links, but don’t worry – they won’t bite.

Buddha Bowls are known by many names: Bliss Bowl, Glow Bowl, Hippie Bowl, Power Bowl, Glory Bowl, Nourish Bowl. You get the idea.

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Traditionally vegan or vegetarian, Buddha Bowls are comprised of healthy, plant-based ingredients like grains, roasted vegetables, nuts, sometimes fruits, a handful of leafy greens, and a flourish of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations of flavor and texture. 

From my first bowl, eaten aside a downtown Portland food cart, I have been in love with both the idea and the practice of Buddha Bowls.

In the warmer months, some variation on a Buddha Bowl comprises the majority of our weekly menu. However, as you may know, making your first bowl can be a little like opening up a brand new 64-color box of crayons – there are so many choices! However, once I was hooked, I set about making the task of creating new bowls a little easier.

Post Updated January 2, 2020 (Originally published June 27. 2016)

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How to Make a Buddha Bowl

  • Step 1: Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss. 
    1. Base: Anything green [Examples: Lettuces, Leafy greens, spinach] 
    2. Veggies: Chopped, grated, cooked or raw, anything goes here. 
    3. Protein: Traditional Buddha Bowls, by definition, are plant-based; however, you can use whatever protein you want. 
    4. Complex Carbs: This category includes such tasty additions as corn, sweet potatoes, and wheat berries. 
    5. Sweet: Add some fresh fruit to your bowl for a sweet component. 
    6. Crunch: Texture is as important in a Buddha Bowl as taste. Be sure to include a crunchy option to keep things interesting. 
    7. Flourish: This is your finishing touch – your sauce, your sprinkling of fresh herbs, etc. 
  • Step 2: Enjoy!

FREE PRINTABLE BUDDHA BOWL GRAPHIC: I created the infographic below as a road-map to make the task of creating new combinations a bit easier. If you would like a copy of your own  to magnet to your fridge, click here for a free printable PDF.]

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

This infographic is provided as a jumping-off point, and is by no means an exhaustive list.

You may notice this list includes a number of animal-based choices in the Proteins category. By definition, traditional Buddha Bowls are plant-based; however, that is the beauty of the Bowl! You can make your bowl anything you want it to be. 

Need more inspiration? Check out this list, then grab your favorite bowl and have some fun!

Vegetarian & Vegan Buddha Bowls

Traditional Buddha Bowls, by definition, are plant-based.

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Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com
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Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com
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Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com
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Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

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Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com
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Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com
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Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com
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Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com
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Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com
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Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com
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Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com
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Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com
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Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com
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Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com
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Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com
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Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com
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Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com
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Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com
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The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com
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Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com
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Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com
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Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com
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Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com
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Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com
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Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com
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Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com
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Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com
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The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com
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Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com
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Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com
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Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com
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Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

The following bowls are not vegan or vegetarian, and therefore not technically ”Buddha” bowls. Nevertheless, these bowls provide some delicious  inspiration, not to mention some amazing sauce options!

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California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com
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Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com
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Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com
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Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com
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Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com
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Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com
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Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com
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Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted Woman   How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian

Sun-dried Tomato Carbonara (20-Minute Meal)

November 4 By Renée 21 Comments

Sun-dried Tomato Carbonara makes a perfect weeknight meal! This family-pleaser takes just 20 minutes pot-to-plate; plus, it’s vegetarian & budget-friendly!

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This post may contain affiliate links, but don’t worry – they won’t bite.

Sun-dried Tomato Carbonara is has been a staple on our menu for years now. Back when my kids were young (and half of them were vegetarians), I was always on the lookout for quick, easy meals that didn’t take a lot of effort. If they were budget friendly, even better.

When I worked up the recipe for this 20-Minute Sun-dried Tomato Carbonara, it totally fit the bill! Most importantly, though – ALL five of my kiddos devoured it whenever I made it, which is something of a miracle. 

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Sun-dried Tomato Carbonara takes about 20 minutes to throw together, making it a perfect weeknight meal. (YES!! You read that right – 20 minutes, pot-to-plate!) Plus, it’s vegetarian and budget-friendly. 

Sun-dried Tomato Carbonara | The Good Hearted Woman

DID YOU KNOW?

“Carbonara” means Charcoal Burner in Italian – I looked it up.  Surprised?  Me too. 

I’ll be honest: for the longest time, I thought “carbonara” meant “bacon” – because it’s nearly impossible to find a recipe for Carbonara that doesn’t include bacon (or its fancy cousin, pancetta).

Post Updated November 4, 2019 (Originally published October 8, 2013)
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5 from 5 votes

Sun-dried Tomato Carbonara

Sun-dried Tomato Carbonara makes a perfect weeknight meal! This family-pleaser takes just 20 minutes pot-to-plate; plus, it's vegetarian & budget-friendly!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Main Course, Main Dish
Keyword: pasta, sun-dried tomatoes
Servings: 4 servings
Calories: 296kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven
  • Tongs
  • Measuring cups

Ingredients

  • 6 oz. thin spaghetti or angle hair pasta
  • 4 quarts water
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ¾ cup sun-dried tomatoes in olive oil, loosely packed
  • 2 large eggs lightly beaten
  • ½ cup half & half or milk
  • ¾ cup freshly grated Parmesan cheese divided
  • ½ ounce fresh basil leaves about large 10-15 leaves
  • Freshly ground pepper and kosher salt
  • Additional fresh basil leaves to garnish
US Customary - Metric

Instructions

Cook Pasta

  • Heat 6 quarts of water in a large pot on high heat.
    When the water is boiling, add 1 tablespoon of salt and two tablespoons of olive oil.
    Reduce heat to simmer and add pasta.
    Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)

While the pasta is cooking:

  • Drain sun-dried tomatoes. (Put the oil back in the jar to use later!)
    Chop the sun-dried tomatoes into 1/4"-1/2" pieces. Set aside.
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  • Chiffonade the basil. Set aside.
  • In a medium bowl, whisk together eggs, milk, and half of the Parmesan.

Finishing Up:

  • When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
  • Heat a Dutch Oven or other heavy bottom pot over medium-high heat.
    Add 1 cup of the reserve pasta cooking liquid and bring to a boil.
  • Reduce heat to medium.
    Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of the liquid is absorbed.
  • Whisk 1/2 cup reserve cooking liquid into egg mixture.
    This tempers the egg mixture. DO NOT skip this step!
  • Slowly drizzle the egg mixture into the hot pasta, tossing it all constantly with tongs as you do.
    Continue stirring with tongs until egg mixture thickens to make a creamy sauce.
    Remove carbonara from from heat.
    I usually remove the pot from the heat when the sauce is just beginning to come together, and let it continue cooking in the residual heat. The trick is to keep the sauce constantly moving until it has thickened.
    If the sauce is too thick, you can use some of the remaining reserve liquid to thin it. Add about 1-2 tablespoons at a time, until the sauce is the consistency of heavy cream. (You will probably not use all of the reserve liquid.)
  • Once the sauce is as you like it, toss in half of the chopped sun-dried tomatoes, half of the basil, and half the Parmesan. Mix with tongs.
  • Finish with freshly ground pepper, and the remaining parmesan, sun-dried tomatoes, and fresh basil.

Notes

INGREDIENT NOTES

  • Angel Hair Pasta: You can use fettuccine or spaghetti, but angel hair is our favorite, plus it cooks in no time!
  • Sun-dried Tomatoes: 1 cup of drained, chopped, oil-packed sun-dried tomatoes weighs about 5 ounces. 
  • Milk: For a richer sauce, use half-and-half or cream.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 27.8g | Protein: 13.9g | Fat: 15g | Saturated Fat: 5.8g | Cholesterol: 145mg | Sodium: 218mg | Potassium: 321mg | Sugar: 0.2g | Calcium: 182mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Sun-dried Tomato Carbonara makes a perfect weeknight meal! Just 20 minutes pot-to-plate! Tweet & Share!

Sun-Dried Tomato Carbonara

If this recipe looks tasty to you, be sure to check out our Mediterranean Panzanella (Italian Bread Salad) recipe! It’s delicious! 

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Sun-dried Tomato Carbonara | The Good Hearted Woman   Sun-dried Tomato Carbonara | The Good Hearted WomanWavy Line

Sun-dried Tomato Carbonara | The Good Hearted Woman

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Main Dishes, Recipes, Vegetarian Tagged With: Comfort Food, Italian, Pasta

Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

October 16 By Renée 13 Comments

Delicious, comforting, classic Chili Mac (or Goulash, or American Chop Suey) is neither sophisticated nor fancy, but Mom’s Chili Mac recipe is one thing I can always depend on. 

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My mom was good cook, but she wasn’t a great one: she’d tell you that herself if you asked her. Her culinary repertoire was limited, and her midcentury Midwestern roots restrained her from doing much “outside-the-box” experimentation. However, there were a handful of recipes Mom made so well that I wouldn’t trade away one bite for anything. Her Chili Mac recipe was one of them.

Growing up, I’m pretty sure Chili Mac was served at our dinner table more often than any other entrée. Mom made it at least twice a month, plus then we had leftovers. Neither sophisticated nor fancy, Mom’s Chili Mac was one thing I could always depend on to be good, even when nothing else in life was going right. Now, it is the taste of home for me.

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This is one of my favorite vintage photos of Mom and me.

This week we are celebrating Mom’s 93rd birthday, and this post was written in her honor. Chili Mac was one of the last meals she ever made us when she was still cooking, and most of my daughters can remember her making it for them as well, so this is as much for them as it is for her.

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This is what happens when Chili Mac decides it wants to be fancy.

Let’s talk Seasonings for a minute. 

The other day, one of my daughters mentioned that she had made my lasagna recipe for her friends. 

“Your lasagna is great, Mama, but I added a bunch of spices to it and think I made it even better! I mean, who only uses a teaspoon of basil anyway?”

I explained to her that when it comes to listing seasoning amounts in recipes that I share, I tend to go conservative, because (I think) most people are inclined to add more of something as opposed to less, or add their own spin and seasonings to a recipe.

In any event, I don’t want them to overdo it. Too much salt in a preparation, for example, can ruin a whole meal. Add too little and the worst thing you’ll have to do is add a little more salt. 

“Yeah,” she told me, “But I don’t think people my age cook like that anymore. Almost everyone I know follows the recipe exactly as it’s written. If a recipe says put in ¼ teaspoon of salt, they’ll only put in a ¼ teaspoon of salt.”

I have to say, that was a little surprising to me.

Don’t get me wrong: I go to great lengths to provide exact measurements for my recipes here on the blog: I know that many cooks measure with both a spoon and a knife. However, when it comes to home-style comforty sorts of recipes like this one, I think of the seasoning amounts fall into a special category that, by definition, requires some flexibility.

For example, if a recipe says “one clove of garlic,” I’m almost always going to add at least two, because Mr B and I like garlic a lot. Conversely, if a certain daughter is visiting, I’ll back it off, because garlic isn’t her friend. When you are cooking, you adjust. 

So I’m curious: what about you? Are you a meticulous recipe follower, or do you use a recipe more like a roadmap?

As far as I’m concerned, Chili Mac is one of those meals that, as you finish it up, you really need season to your own tastes. Maybe you toss in a little more paprika, or add a little Himalayan sea salt, or maybe even dash of nutmeg. Have some fun – make it your own. It’s all part of the cooking process. 

That said, the seasonings in Grammi’s Chili Mac Recipe below are pretty much exactly as Mom made it. Season at your own risk!

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman
5 from 3 votes

Classic Chili Mac

Neither sophisticated nor fancy, Chili Mac is the solidly dependable taste of home.
Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Main
Cuisine: American, Comfort Food
Keyword: 30-Minute Meal, casserole, easy recipe
Servings: 8
Calories: 269kcal
Author: Renée's Mama

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 4-6 ounces raw bacon chopped into 1/2" pieces
  • 1 large onion chopped
  • 1 pound lean ground beef
  • 30 ounces chopped tomatoes 2 cans
  • 1 ½ cups chicken stock or water
  • 1 teaspoons salt
  • ½ teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon paprika
  • 1 ½ cups elbow macaroni
  • ½ teaspoon hot sauce

Garnish

  • shredded cheese Parmesan or cheddar are both good choices.
US Customary - Metric

Instructions

  • Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface. Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
  • Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 3-4 minutes.
  • Add ground beef (or other ground protein). Stir and cook until browned.
  • OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
  • Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
  • Stir in elbow macaroni. It should be completely submerged in mixture. (If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another 1/2 cup of chicken stock or water.)
  • Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes. (The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.)
  • Stir reserved bacon pieces back in. Taste and season again before serving.

Notes

INGREDIENT NOTES:
  • Ground Beef - You can use the ground protein of your choice. I often make this with ground turkey or ground chicken Italian sausage with great results.
  • Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano. 
  • Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning. 
  • Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 18g | Protein: 25.8g | Fat: 310g | Saturated Fat: 3.4g | Cholesterol: 66mg | Sodium: 515mg | Potassium: 626mg | Fiber: 2.2g | Sugar: 4.2g | Calcium: 23mg | Iron: 12mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Love classic comfort food? Be sure to check out our scratch-made Classic Homemade Chicken Pot Pie recipe!

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How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman  How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman  How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted WomanWavy Line

My Mom isn’t the only one with a Chili Mac recipe!

Other Mothers' Chili Mac Recipes

A Roundup of classic Chili Mac, American Chop Suey & Goulash recipes from other people's mothers.

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Sweet and Spicy Chili Mac and Cheese

Photo Credit: erhardtseat.com

This Sweet and Spicy Chili Mac has been a family favorite for 30 years. The perfect combo of sweet, spicy and of course macaroni and cheesy goodness!

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Pressure Cooker Chili Mac Recipe

Photo Credit: www.fromvalskitchen.com

Pressure Cooker Chili Mac is easy to make. The recipe calls for 4-6 ingredients. You easily change up the flavor by adding a spicier chili seasoning or even adding hot sauce. Using a pressure cooker makes for quick work with little effort and doesn’t heat up the house.

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Grandma’s American Goulash

Photo Credit: 4sonrus.com

Ground beef, your favorite pasta, a blend of cheeses, made in a single pot and all in a savory tomato based sauce- what’s not to go ga-ga for?!

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Ground Beef Goulash | Easy Weeknight Meal

Photo Credit: thespicyapron.com

Some of the best meals are also the easiest and most convenient – such is the case with this Ground Beef Goulash.

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Chili Mac Casserole - Comfort Food Everyone Will Love

Photo Credit: hearthandvine.com

This recipe for chili mac casserole is a hearty comfort food dish that serves a crowd and is perfect for your next potluck dinner or game day party.

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Instant Pot Chili Mac with Turkey

Photo Credit: soupaddict.com

A hearty, hunger-crushing dish that’s so easy to make in the pressure cooker, Instant Pot Chili Mac with turkey and cheese will become your go-to dinner this winter!

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Classic Beef Goulash or American Chop Suey

Photo Credit: www.grumpyshoneybunch.com

Classic Beef Goulash aka American Chop Suey is an easy recipe made with ground beef, tomato sauce, macaroni, and spices. This is all simmered together making a delicious comfort food meal for your family!

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One Pot Chili Mac

Photo Credit: www.shugarysweets.com

Are you looking for something quick, and semi-healthy for dinner? This One Pot Chili Mac is the answer!

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One Pot Chili Mac & Cheese

Photo Credit: www.lemonsandzest.com

Cozy chili Mac and cheese all in one pot? Yes please! Forget all the extra mess with this simple meal!

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Instant Pot Goulash Recipe

Photo Credit: spicecravings.com

American-style Instant Pot Goulash is a simple and delicious comfort food recipe with ground meat and pasta cooked in a tomato sauce flavored with paprika and other spices.

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One Pot American Goulash Recipe

Photo Credit: asimplepantry.com

(My Granny’s goulash!) A one-pot wonder, this American goulash is a classic Midwestern staple, and can be ready in minutes or slow-simmered for a delicious dinner any night of the week!

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Instant Pot Cheesy Hamburger Casserole Recipe

Photo Credit: crayonsandcravings.com

Cheesy hamburger pasta is quick and easy thanks to this tasty Instant Pot recipe!

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Chili Mac Skillet {One Pan Meal in 30 Minutes}

Photo Credit: www.spendwithpennies.com

Supper never fails to satisfy when you serve this Chili Mac Skillet. This cheesy, meaty meal combines ground beef, macaroni, and cheddar cheese in a thick tomato sauce enriched with beef broth.

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One-Pot Goulash

Photo Credit: www.sonshinekitchen.com

American goulash has many varieties. This recipe is hearty comfort-food at it’s best made in only one pot for easy cleanup.

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Slow Cooker Chili Mac

Photo Credit: www.simplyhappyfoodie.com

Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.

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One Pot Vegetarian Chili Mac

Photo Credit: cozypeachkitchen.com

This version of chili mac takes the classic comfort food and makes it vegetarian. Made in one pot in just 30 minutes, this recipe is great for last-minute dinners or for sharing on game day.

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Filed Under: 30-Minute Meals, Main Dishes, Recipes Tagged With: Casserole, Comfort Food, easy meals

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