Gluten-free Archives | The Good Hearted Woman

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

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

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner!

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own!

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

**Flexible and Fast!**

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016)

black bean recipe with bacon with cotija

5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Course: Side Dish

Keyword: black beans, spicy

Servings:

Calories: 178kcal

Author: Em @ The Good Hearted Woman

Equipment

Enameled Cast Iron Skillet

Ingredients

2 cups cooked black beans 2 cans, drained & rinsed
1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
½ large chopped onions red, yellow, sweet (pick your favorite)
2 strips thick cut bacon cut into ¼ batons
1 cup chopped cilantro
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder use your favorite
¼ teaspoon chili flakes
1 tablespoon brown sugar
1/2 teaspoon salt
2 cloves garlic
⅔ cup chicken stock
⅔ cup water
¼ cup grated cotija or more

US Customary - Metric

Instructions

Gather and prep ingredients.
In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
Put bacon batons into cold skillet and turn heat on to medium.
Bring up to heat and cook bacon until crispy.
Remove bacon from pan and set aside.
Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
Add peppers and cook 5 additional minutes.
Add garlic and spices. Cook another minute.
Add drained and rinsed beans to mixture.
Add chicken stock and water. Liquid should just cover beans.
Use a wooden spatula or spoon to deglaze the bottom of the pan.
Smash beans with a potato masher or the back of a wooden spoon.
Reduce bring beans to a simmer, and reduce heat.
Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
Remove from heat and stir in cilantro and reserve bacon.
Season to taste.
Serve topped with grated cotija and additional chopped cilantro.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg.
Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro.
Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack!
Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

Do you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy.

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time.

Things I love about using a kitchen scale instead of measuring cups:

Accuracy
Consistency
Improved workflow
Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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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!

Caribbean Chicken Stew

July 2 By Renée 13 Comments

This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat!

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

This Caribbean Chicken Stew is one of our very favorite family meals! Not only is it easy to make and dependably delicious, but it’s economical too; making it perfect for a gathering of friends or a cozy family meal any night of the week.

A simple buttermilk-jalapeño marinade gives this rich, hearty stew has just the right amount of kick. The long, slow baking time mellows the pepper’s heat, resulting in a thick, savory, mildly spiced chicken stew. (It’s actually more like a nudge than a kick!) If you like things a little more spicy, add an extra jalapeño to the marinade mix.

One of the keys to this recipe is browning the marinated chicken before making the stew – that all adds some serious next-level flavor to an already amazing combination.

Recipe Updated July 2, 2020 (Originally published May 2, 2014)

5 from 5 votes

Caribbean Chicken Stew

This Caribbean Chicken Stew is rich, warmly spiced, and - without question - one of the most delicious, satisfying, and flavorful chicken stews you'll ever eat!

Prep Time30 mins

Cook Time2 hrs

Marinating Time1 hr

Total Time3 hrs 30 mins

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Course: Main Dish

Cuisine: Caribbean

Keyword: chicken, stew

Servings: servings

Calories: 577kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

Marinade

1½ ounces cilantro about 1 cup chopped; reserve a little extra for garnish
4 cloves garlic peeled and roughly chopped
2 Tablespoons brown sugar See Notes
1 medium jalapeno pepper rough chopped [Seeds=Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew.]
6 ounces buttermilk or plain yogurt
2 Tablespoons olive oil
½ teaspoons kosher salt
¼ teaspoons turns freshly ground pepper

Stew Base

3 pounds chicken pieces bone-in chicken; skinless or skin-on I prefer to use legs & thighs for this recipe.
2 Tablespoons olive oil
1 large onion peeled and thinly sliced root to stem
1 can coconut milk
2 Tablespoons tomato paste ketchup works
½ cup white wine or water
½ ounce fresh ginger grated or minced; about 1½ Tbls
¼ teaspoons freshly ground nutmeg
¼ teaspoons ground cinnamon
kosher salt and fresh ground black pepper to taste

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

1 large sweet potato peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes peeled and cut into 1-inch cubes
1 large yam peeled and cut into 1-inch cubes
2 medium carrots peeled and cut into 1-inch pieces
1 medium plantain sliced in thick rounds

US Customary - Metric

Instructions

Marinate the Chicken

Gather and prep marinade ingredients.
Combine cilantro, garlic, brown sugar, chopped pepper, buttermilk, oil, salt, and pepper in a blender cup.
Process until smooth.
Put the chicken pieces in a large, resealable bag.
Pour marinade over chicken and seal bag.
Squish everything around thoroughly to coat all chicken pieces.
Allow to marinate in refrigerator for at least one hour, and up to 24 hours.

Make the Stew

Preheat oven to 375°. Gather and prep stew ingredients.
Heat oil in a large Dutch oven over medium-high heat.
Use tongs to place chicken pieces in hot oil. Chicken should sizzle and pop immediately. If it doesn't, you need to heat the pan longer.
Brown chicken on two sides, 2-3 minutes on each side.
Brown chicken in batches; do not not crowd the chicken in the pan.
Remove browned chicken pieces from Dutch oven and set aside.
Reserve any marinade left in the bottom of the marinating bag.
Reduce heat to medium.
Add a little additional olive oil if the pot seems too dry.
Add the sliced onions to the hot oil in pot.
In Dutch oven, sauté onions until translucent in whatever is left in the bottom after browning chicken.
To the onions in the Dutch oven; add coconut milk, tomato paste, white wine, grated ginger, nutmeg, and cinnamon.
Stir and cook for 3-4 minutes more, then remove from heat.
Stir reserve marinade into the sauce.
Place chicken pieces back in Dutch oven on top of sauce.
Put the cubed vegetables on top of the chicken. Cover Dutch oven tightly and place in middle of preheated oven.
Cook for 2 hours at 325°F | 163°C. (See Cooking Times in notes)
Using tongs or a slotted spoon, carefully remove chicken pieces from stew.
(At this point, the vegetables should all be tender, and the chicken should be nearly falling off the bone.)
Carefully toss the cooked vegetables in the sauce at the bottom of the Dutch oven.
Replace the chicken in the stew and serve; alone or over rice. Garnish with fresh cilantro.

Notes

Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)

325°F | 163°C -- 2 hours [Preferred]
350°F | 177°C -- 1½ hours

Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain.

I strongly suggest using both sweet potatoes and a yam, as they both bring unique properties to the plate.

For the stew pictured here, I used:

1 large sweet potato
3 medium Yukon Gold potatoes
1 medium yam*
3 medium carrots

Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

DID YOU KNOW? If you live in North American, chances are you’ve never eaten a real yam!

True yams are almost impossible to find in North America! In fact, if you are an American, it’s very likely that you have never eaten a real yam! Real yams originated in and are now mostly commercially grown in Africa. The two top-producing sweet potato states in the nation are North Carolina and California.

If you’re looking for a light, easy side with a little Caribbean flare to serve alongside this incredibly tasty chicken stew, be sure to try out our Caribbean Mango Salad! (Find more delicious side dish recipes here!)

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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!

Kale & Carrot Salad {New Seasons Copycat}

June 15 By Renée 8 Comments

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

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

Sometime around 2010, kale went from being an ornamental green most often found tucked between crocks of veggies on an open salad bar to being the It vegetable of the Twenty-tens. All of a sudden, you could find kale everywhere, in everything.

In the heat of this kale-fueled moment in culinary history, one of our daughters brought home a huge bag of kale and used a couple handfuls of it to made kale chips, because they were so popular and (theoretically) so good for you.

She baked them up, and she really wanted to like them. We all did. But no. NO. I know that this may bring the wrath of the Vegan/Paleo/Clean Eating communities, but I just cannot endorse kale as a Chip. Not then, not today, not ever. It’s a personal choice; and my personal choice is No.

That said, we now had a big bag of kale and needed to figure out something to do with it – and I knew exactly what that something was.

Our local New Seasons stocks this tasty, sunflower-studded Kale & Carrot Salad in the Grab-n-Go case. On more than one occasion, I have paid ten-fold for what basically amounts to a handful of kale; just to enjoy the sweet umami flavors and satisfying crunch of this salad. With a stockpile of kale staring me down, I decided that it was high time I figured out how to make it at home.

New Seasons shares a recipe for Kale & Carrot Salad on their website; however, when we tried it, we all agreed it didn’t taste like the salad at our local store. Maybe the cooks at our local store doctor the company recipe a little, or use an earlier version: who knows? Anyway, I ended up making a few small but important adjustments to the ingredient list.

The biggest change I made to the original recipe, however, wasn’t so much related to the What as the How. I added one small but vital step to the process: I blanch the kale first. As far as I’m concerned, when it comes to kale salads, blanching makes all the difference! (Broccoli salads, too.)

What does it mean to Blanch Vegetables?

Blanching is the quick, simple food prep technique in which food (most often vegetables of some kind) are flash cooked in boiling water, and then immediately plunged into an ice bath to stop the cooking process.

Depending on the food being blanched, the technique may be used for different reasons: to soften vegetables, to relax fibers, to make peeling easier, or to brighten the color. Blanching times differ depending on the recipe, but usually fall between 30 seconds and 2 minutes.

In the case of kale, a 1-minute blanching helps soften the tough fibers and makes it easier to chew. It also makes the natural kale flavor more accessible, thus making it more far more palatable.

Our Kale & Carrot Salad copycat recipe comes darn close to the original, and it got rave reviews from both Mr. B and Gramma Edith [RIP], so it’s a keeper! Enjoy!

Post Updated June 15, 2020 (Originally published January 22, 2015)

5 from 2 votes

Kale & Carrot Salad

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Prep Time20 mins

Total Time20 mins

Print Recipe Pin Recipe

Course: Salad

Keyword: carrots, ginger

Servings: large servings

Calories: 224kcal

Author: Renée | The Good Hearted Woman

Equipment

Colander
Large Stock Pot
Sharp Knife

Ingredients

3/4 lb fresh kale
2 large carrots peeled and coarsely grated
1/2 cup raw sunflower seeds
2 tablespoons tamari or light soy sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons sesame oil
1 teaspoon fresh ginger minced (I usually add a little more.)
½ teaspoon ground cumin scant
¼ teaspoon cayenne scant, or ½ t. Sriracha
2-3 cloves garlic minced

US Customary - Metric

Instructions

Gather and prep all ingredients.
Using a sharp knife, remove tough center stems from kale. This is easier to do if you fold the leaves in half first.
Discard stems.
Bring a large pot of water to a boil over high medium-heat.
While the pot is coming to a boil, fill a large mixing bowl halfway with ice. Add water up to the ice line.
Put the cleaned kale into the boiling water for 1 minute. (Use a timer. You want the kale to relax, but you don't want it to become limp.)
Drain kale in colander.
Immediately plunge kale into prepared ice-water bath.
Drain kale in colander again. Squeeze kale to remove excess water.
Drain kale in colander again. Squeeze kale to remove excess water.
While the kale is still in a kind of wet wad, take a large kitchen knife and slice it into small, thin pieces.
Put cut kale into a bowl and separate the pieces using your fingers.
Add grated carrots and sunflower seeds.
In a small bowl, combine remaining ingredients and stir vigorously to combine.
Immediately pour dressing mixture over kale mixture.
Toss thoroughly to combine.
Serve immediately or refrigerate.

Notes

May be refrigerated for up to one week.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Kale & Carrot Salad travels well, making it perfect for a barbecue or picnic! Check out our Southern Barbecue Recipes for lots of great ideas! (It’s a vegan recipe, too, so everyone can enjoy it!

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

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!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying savory-sweet bite – perfect for everything from a light spring lunch to an autumn potluck.

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

May 12 By Renée 4 Comments

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

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

There’s a little place near my house – Mr Bento’s – that serves the best teriyaki salmon burger! I always order it in a meal, which arrives on a quarter-sheet pan with four pot stickers and a cold, crisp green salad on the side. I look forward to that side salad nearly as much as the salmon burger itself: I just can’t resist that delicious Carrot Ginger Salad Dressing!

But like many of you, we’ve been eating home more lately. At one point about a month ago, I was jonesing hard for something fresh and light and bright to satisfy my umami urges. All I wanted in life was a big green salad doused with Mr Bento’s dressing. No salmon burger. No potstickers. Just the salad.

So I decided to figure out how to make Carrot Ginger Dressing for myself. Honestly, I was blown away when I learned how easy this salad dressing is to make!

Carrot Ginger Dressing ingredients on pan

Carrot Ginger Dressing has a simple, pantry-friendly list of ingredients.

I was a youth during the Japanese Steak-house trend of the late 80’s/early 90’s, and Carrot Ginger dressing has always been a favorite of mine, so I was thrilled to add this recipe to our rotation. If you aren’t making your own salad dressings yet, consider this: most dressings (including this one) take less than ten minutes to mix up. You save a ton of money, and the food you eat is fresher and healthier.

The only downside is, homemade dressings do not last ten or twelve months in the fridge. (On the other hand, is that really a downside?)

(If you love versatile, delicious, all-natural salad dressings, be sure to check out our Original Taco House Feista Dressing recipe too!)

This easy blender dressing recipe has so many great things going for it: it’s super-fast to pull together, naturally dairy-free and vegan, and has no added sugar. (The carrots add just the right amount of sweetness.)

In addition to the fabulous flavor, one of the things I love most about this dressing is the stunning color it brings to the plate, especially when paired with leafy greens.

One significant change I made to the basic list of ingredients was to add a teaspoon of orange zest to the mix, which enhances and brightens the natural carrot and ginger flavors.

5 from 2 votes

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

Prep Time10 mins

Total Time10 mins

Print Recipe Pin Recipe

Course: Salad

Cuisine: Asian Fusion

Keyword: carrots, ginger, Sauce

Servings: servings

Calories: 57kcal

Author: Renée | The Good Hearted Woman

Equipment

Blender

Ingredients

½ pound coarsely chopped carrots
⅓ cup extra-light olive oil or other light, neutral oil
⅓ cup fresh ginger peeled & coarsely chopped [1.5 ounces]
3 tablespoons red onion coarsely chopped
¼ cup seasoned rice vinegar
1 tablespoon light soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon fresh orange zest
1 tablespoon water as needed

US Customary - Metric

Instructions

Prepare (i.e., peel, chop, etc.) all ingredients as listed.
Combine all ingredients in blender cup.
Blend until smooth.
If your dressing seems too thick, you can thin it with a little more water.
Personally, I prefer to make this dressing quite thick, and then add water as needed. That way, it can also double as a dip.

Notes

Dressing may be refrigerated for a two weeks. (Probably longer, but it doesn't last that long at our house.)

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Carrot Ginger Dressing isn’t just for salad! Try it on salmon (so good!) or other grilled fish, rice, spring rolls, sautéed greens, sandwiches, noodles, steak, shrimp, and roasted vegetables.

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

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!

Grammi’s Carrot Pineapple Jello Salad (Sunshine Salad)

May 7 By Renée 4 Comments

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

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

I can’t remember a holiday growing up when we didn’t have a bowl of Carrot Pineapple Jello Salad on the table. We ate it with ham for Easter, with turkey at Thanksgiving, and with pumpkin pie on my mother’s birthday every October.

Carrot Jello Salad was one of the first recipes I ever helped my mom make. I was her official carrot grater and Jello stirrer. Once the jello was mixed and safely chilling in the fridge, she and I would share the last few sips of juice from the bottom of the pineapple can. Mom loved pineapple juice. Whenever we serve this salad, I recall those times long ago with great fondness, sitting there at our yellow kitchen table, grating piles and piles of carrots for my mom.

When I had kids of my own, Carrot Pineapple Jello became Mom’s traditional offering when we gathered at my house for family holidays. She took great pride in still being able to make the Grammi Salad (as it came to be known at our house) all by herself until she was nearly ninety. After that, I took over the Jello salad making, keeping the tradition alive for my girls.

Mom gave me her “I Love Lucy Ivy” china years ago, when she and Dad moved out of my childhood home, so my girls grew up with it. One batch of Carrot Pineapple Jello Salad fits perfectly inside one of the large serving dishes. I never make it in anything else.

If you’ve never had Sunshine Jello, you may be in for a surprise. Jello salads, as a group, have a reputation for being outdated and even downright weird, and their close culinary proximity to aspics (aka meat jello) does their status no favors either.

This Carrot Pineapple Jello, however, is unique in its field: unlike some more kooky gelatin concoctions, this combination is light, fresh, and very tasty. The carrot and pineapple pairing may sound a little strange at first, but if you give it a try, you will find that they play very nicely together!

5 from 2 votes

Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it's a perfect side for any holiday dinner or family gathering.

Prep Time15 mins

Refridgerate3 hrs

Total Time3 hrs 15 mins

Print Recipe Pin Recipe

Course: Side Dish

Cuisine: American

Keyword: carrots, Holidays, jello, pineapple, retro recipe

Servings: servings

Calories: 74kcal

Author: Renée | The Good Hearted Woman

Ingredients

2 packages lemon flavored gelatin 3 ounce packages
2 cups boiling water
1 cup ice water
8 ounces canned crushed pineapple with juice (DO NOT USE FRESH PINEAPPLE)
2 cups grated carrots
2 teaspoons lemon juice
pinch salt

US Customary - Metric

Instructions

In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin.
Stir constantly until gelatin has completely dissolved.
Add one cup of ice water, and stir until ice has melted.
Stir in one small can of crushed pineapple (with juice), and lemon juice.
I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
Stir in grated carrots.
Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don't.
Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don't find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I'm preparing a holiday meal.
Refrigerate 3 hours, or until set.

Notes

Use canned pineapple for this recipe. Fresh pineapple contains enzymes that will prevent gelatin from jelling.

How to Make a Molded Jello Salad

This recipe works well as a molded Jello Salad. To do this, refrigerator in mold several hours until firm.

To unmold, dip the bottom of mold form in hot water for 3-5 seconds. Invert onto a large plate, tap the inverted bottom of the mold firmly and shake slightly to release.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

Jello®, as I’m sure you are aware, is a specific brand of powdered gelatin; however, like Kleenex and Xerox, it has become a brand-turned-household name. I’ve never in my life called this a “gelatin” salad, and I’m not starting now. However, just to clarify, of course you can use any brand of gelatin.

This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

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!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

May 4 By Renée 10 Comments

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

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

A while ago, Mr B and I took a cooking class at our local Sur La Table, and not only did we have a fabulous time together, but we left with some amazing recipes to try at home, too!

Our instructor for the day was Chef Priscilla Umeda, a beautifully warm, captivating woman with great passion and skill for cooking. Chef Priscilla, originally from Nigeria, shared with us that she grew up as the oldest female child in a family of eight children, so it fell to her to “insure her siblings were fed.” Thus, the seeds for creating delicious food and educating others in culinary arts were planted early.

Now a trained, professional chef (with a degree in Business Administration) Chef Priscilla is actively engaged in the culinary training of both home cooks like us and professional chefs.

Post Updated May 4, 2020 (Originally published September 6, 2016)

Before we got to work, Chef Priscilla gave us a little history about Moroccan cuisine. We learned that Moroccan cuisine is considered one of the most important cuisines in the world, due in great part to the remarkable diversity of colonizers and immigrants who have influenced it over the last millennia.

The cuisine of Morocco’s first inhabitants, the Berbers, still exists today in dishes like tagine and couscous. It took on spices, nuts and dried fruits, and the sweet and sour combinations from Arab invasions; olives, olive juice and citrus from the Moors; pickling from Moroccan Jews; and kebabs from the Ottoman Empire. The short-lived French-Moroccan colony left behind a culture of cafes, pastries, and wine.

During our class, Chef Priscilla walked us through the preparation of four traditional Moroccan dishes: Chicken Tagine with Dried Fruits (the foundation for my Apricot Chicken Tagine with Ginger & Mint recipe), Couscous with Saffron & Ginger, Cardamom Madeleines with Rosewater Glaze, and the bones for the recipe I’m sharing today: Moroccan Carrot Salad with Harissa, Feta & Mint.

Moroccan Carrot Salad – It’s a Matter of Taste

This Moroccan Carrot Salad is definitely a matter of taste. Mr B, for example, is not fond of it; while I very much enjoy its zesty, citrusy bite and warmly spiced mix of fresh flavors.

Here’s a test:

Think about biting into a fresh lemon slice.

If the mere idea of biting into a lemon slice squeezes your entire face into a frowny furrow, this may not be your favorite carrot salad ever. (If that’s the case, try our Kale & Carrot Salad or Armenian Eggplant & Carrot Salad instead.)

Don’t get me wrong: there are plenty of other flavors besides lemon in this salad, including honey, which balances and softens the punch of the lemon; but if you don’t enjoy the sharp, astringent side of the lemon wheel, this salad may not be your favorite.

However, if the idea of biting into a lemon slice immediately makes you pucker up and smile, you should definitely give this Moroccan Carrot Salad a try.

Preserved lemons are among the primary ingredients in this Moroccan Carrot Salad, and the reason for that intense lemon flavor in the recipe that I just mentioned. An indispensable ingredient in Moroccan cooking, the unique pickled taste and texture of preserved lemons cannot be duplicated with fresh products.

Is there any good substitute for preserved lemons?

Preserved lemons are not something everyone keeps in the pantry, and sometimes you just don’t have the means to get them. (And sometimes you just want to make a dang salad recipe off the internet without having to go out and find some fancy ingredient you will only use once! I get it.)

For this recipe, you can buy preserved lemons in specialty stores, or make them at home – or make my Quick Preserved Lemon Substitute.

Because guess what?! I don’t always have preserved lemons either. (Like, for example, during a pandemic.) So, while not optimal, I’ve created a passable preserved lemon substitute – essentially a quick-brined lemon rind – that works well with this salad recipe.

You can find step-by-step instructions for how to make my Quick Preserved Lemon Substitute following the recipe below.

How does using quick-fake Preserved Lemons compare to using the real thing?

Comparing the flavor of this salad with and without real preserved lemons, I have to say; Yes, authentic preserved lemons do add a deeply complex, unique flavor to this Moroccan Carrot Salad. There is no way a 1-hour hack can even come close. So if you have them, by all means, use them.

However, if you don’t have them on hand, go ahead and make my Quick Preserved Lemon Substitute. I find that, while the quick-fake lacks the depth of flavor that the preserved lemons impart, it is otherwise a quite satisfying lemony, bright, and mildly briny substitution in this salad.

Moroccan Carrot Salad

An exotic mix of zesty citrus, sweet carrots, fresh herbs, feta, and warmly spiced, piquant Moroccan honey-lemon dressing, this Moroccan Carrot Salad makes a quick, refreshing side.

Adapted from a recipe by Chef Priscilla Umeda.

Prep Time15 mins

Total Time15 mins

Print Recipe Pin Recipe

Course: Side Dish

Cuisine: French-Moroccan

Servings: Servings

Calories: 184kcal

Author: Renee | The Good Hearted Woman

Equipment

Grater
Mixing Bowl
Small Skillet

Ingredients

1/4 cup olive oil
3 medium garlic cloves minced
¾ teaspoon ground cumin
½ teaspoon ground caraway seeds
½ tablespoon harissa
⅛ teaspoon ground cinnamon
¾ teaspoon sweet paprika
1½ tablespoon honey
¼ cup fresh lemon juice
1 preserved lemon rind only, finely minced
Sea salt & freshly ground pepper to taste
1 pound grated carrots peeled and julienned or coarsely grated
¼ cup finely chopped fresh cilantro
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
4 ounces feta crumbled

US Customary - Metric

Instructions

Heat oil in small skillet over medium heat.
Add garlic, cumin, caraway, and harissa. Cook until fragrant; about one minute.
Remove from heat and add the cinnamon, paprika, honey, lemon juice, and preserved lemon. Stir to combine.
Salt and pepper to taste. Set aside.
In a large bowl, combine carrots, herbs, and feta.
Toss until evenly mixed.
Pour prepared sauce over carrot mixture.
Mix until well combined.
Chill before serving.
Garnish with additional fresh herbs, feta, and lemon slices.

Notes

PRO TIP: If you want to serve this for a party, take the time to julienne the carrots: it makes for a prettier presentation. For everyday serving, grating them works just fine.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Quick Preserved Lemon Substitute

Essentially a quick dry-brined lemon rind, this Quick Preserved Lemon Substitute makes a passable substitution when recipes call for the rind of a preserved lemon.

Prep Time5 mins

Rest Time1 hr

Total Time1 hr 5 mins

Print Recipe Pin Recipe

Course: Condiment

Cuisine: French-Moroccan

Keyword: lemons

Servings: Preserved Lemon

Calories: 31kcal

Author: Renée | The Good Hearted Woman

Ingredients

1 lemon
¾ teaspoon kosher salt

US Customary - Metric

Instructions

For each preserved lemon rind, you will need one lemon and 3/4 teaspoon kosher salt.
Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind.
Mince the lemon rind, but don’t pulverize it.
Sprinkle salt over lemon rind, and work together with the back of a spoon.
Allow to sit for at least one hour, and preferably overnight before using.
Use as is. Do not attempt to rinse lemon rind.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

PRO TIP: If you’re anything like me, you may not keep ground caraway seeds around all the time. Whole caraway seeds can easily be ground using a small mortar and pestle, spice grinder, or clean coffee grinder.

This Moroccan Carrot Salad pairs well with our Apricot Chicken Tagine with Ginger & Mint.

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

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!

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

April 16 By Renée 10 Comments

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

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

This Old-fashioned Navy Bean Soup recipe is easy, adaptable, and very forgiving. It’s budget- and pantry-friendly, too; to make it, you just need a hambone (and/or leftover ham), a few basic vegetables, and a pound of beans. With that, you can easily feed small crowd with leftovers to spare.

Serve Navy Bean Soup with fresh skillet cornbread, buttermilk biscuits, or a slice of sourdough for a simple, delicious, satisfying meal.

How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Soak beans overnight, or do a quick soak.

Drain and rinse soaked beans, and combine with diced celery, grated carrot, and chopped onions in your slow cooker.

Using a Hambone in your Navy Bean Soup

If you are using a ham bone, put it in the slow cooker now, too.

When using a hambone (and I HIGHLY recommend that you do) DO NOT add any salt to your Navy Bean Soup until after the first 5 hours of cooking. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Ham Juice = Liquid Gold!

Pan juices (“Ham Juice,” in this case) is the liquid that collects in the bottom of your roasting pan when you are cooking or reheating a roast or other large cut of meat. It is also one of my favorite Secret Ingredients!

If you use pan juices in your soup, it’s best to refrigerate them for at least four hours, until very cold. Then, using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup. Add enough water to the pan juices to make a total of 2 quarts of liquid, and then add all the liquid to the ingredients in the slow cooker.

If you DO use pan juices as part of your liquid, hold off on adding any additional seasoning until after the first 5 hours.
If you DO NOT use pan juices as part of your liquid, add the brown sugar and black pepper from the ingredient list at this time.

Just as the type of ham bone you use will determine the underlying flavor profile of your soup (i.e., sweet, smokey, etc.), so too will your pan juices. For example, we usually have a honey-glazed ham for the holidays, and then make either navy bean or split pea soup right after, so our post-holiday soups generally have a slightly sweet undertone.

After you have loaded everything in the slow cooker, give it all a quick stir. Add the crushed chili peppers at this time if you are using them. Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.

After about 5 hours cooking time.

After cooking for 5 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW.

Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool. (Give it some time! I’ve burnt my fingers more than once trying to hurry the process.)

After you have removed the ham bone, taste the soup broth, and then salt and season to taste. Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)

Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.

For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)

When the beans are fully cooked and the hambone is cool enough to handle, separate the meat from the bone. Return the meat to the soup, and discard the ham bone. Add any additional ham to soup, taste again, and adjust the seasonings.

Violà! You’ve made this hearty, delicious Old-fashioned Navy Bean Soup for the whole family with only about 20 minutes of hands-on time!

Arugula sprouts are my new favorite micro-green! Use them to garnish your soups to add a little contrast of color, plus a fresh, mildly peppery accent.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Beans, Beans!

I’ll bet I know what you’re thinking right now! (They are magical, aren’t they?!)

What kind of beans can I use for this recipe?

This recipe is technically for Old-fashioned Navy Bean Soup, and thus calls for using dried navy beans. Also known as “Boston beans”, these small, cream-colored oval beans are a standard in American cooking. Navy beans work well as a soup bean because they can be pureed, or cooked to a very soft consistency.

However, there is nothing to stop you from using an “alternative bean.” You could make this recipe into Old-fashioned Calypso Bean Soup, or Old-fashioned Great Northern Bean Soup, or even Old-fashioned West African Brown Bean Soup. All you really need is a pound of any small bean, or combination of beans.

(Note that changing the type of bean may affect the soup’s cooking time.)

To Presoak or Not Presoak

This recipe calls for you to presoak your beans before starting your soup. There are basically three way to do this:

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I’m not a big Instant Pot user; however, when I do presoak my beans in my Instant Pot (and I have a couple of times) these are the directions I follow.

Do I haf’ta presoak the beans?

No.

So, why should I presoak my beans?

There are a couple of good reasons to presoak beans. First, soaking can reduce overall cooking time considerably. Presoaked beans also tend to hold their shape better. On the down-side, dark-skinned beans, speckled beans, and mottled beans will loose color in a presoak; and soaking does leach out some nutrients.

However, reduced cooking time or improved texture is not the primary reason I presoak my beans before cooking them. No, the main reason I soak my beans first is because doing so helps remove some of the indigestible complex sugars in them that cause gas. In fact, if you have a difficult relationship with beans, you may find that presoaking all your beans before cooking changes that relationship noticeably for the better.

Let me translate that into the clearest possible terms: if you presoak your beans and thoroughly drain and rinse them before cooking, you and the people who eat your food will (probably) fart less.

(My mother would be doing somersaults in her grave if she knew I was writing about Gas.)

But it is a totally true, and I have years of anecdotal evidence to back it up. Which is to say, I live with people (not naming any names or anything) who have more trouble than some digesting those aforementioned “indigestible complex sugars.” (In other words, they are very gassy.) I have noticed that, after eating a soup or chili made with thoroughly presoaked beans, the incidence of button dropping (as Mr. B’s Granny used to call it; as in, “Oops! I dropped a button.”) does seem to be less than after eating, say, a bowl of canned chili.

Note that presoaking your beans does not mean an end to button dropping, as it were; rather, it means there will likely be less incidents if you do.

That’s probably all I need to say about that.

Hearty, comforting, easy, economical, and even pantry-friendly! Oh, and it's De-licious, too! There's a lot to love about this Slow Cooker Navy Bean & Ham Soup!

5 from 6 votes

Old-fashioned Navy Bean Soup {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with Ham makes a hearty, comforting meal. It’s also a great way to use that leftover hambone from your holiday dinner!

Prep Time15 mins

Cook Time6 hrs

Bean Soak (quick)1 hr

Total Time7 hrs 15 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: American

Keyword: beans, budget recipe, slow cooker, soup

Servings: servings

Calories: 179kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Slow Cooker
Fine Mesh Sieve

Ingredients

1 pound navy beans
1 meaty ham bone
1 cup ham More or less. Use meat from hambone, plus any additional ham you want to add.
1 ½ cups chopped onion about one large onion
1 cup grated carrots or finely diced
1 cup finely diced celery 2 stalks
1 ½ tablespoons brown sugar or honey
1 teaspoon salt or as needed
1/2 teaspoon white pepper or freshly ground black pepper
Pan juices from ham OPTIONAL; 16-24 ounces
2 quarts water* water + pan juices = 1 ½ to 2 quarts of liquid
½ - 1 teaspoon crushed red pepper flakes optional
sprig fresh thyme optional

US Customary - Metric

Instructions

Soak beans overnight, or do a quick soak.
Drain and rinse soaked beans.
Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.

Using pan juices in your soup

If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):
Refrigerate pan juices for at least four hours, until very cold.
Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.
Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.
Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid = thinner soup)
Add liquid to the ingredients in the slow cooker.
If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.
If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.
DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Cooking the Soup

Give everything in the slow cooker a quick stir. Add the crushed chili peppers at this time if you are using them.
Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.
After cooking for 5 hours, the meat on the ham-bone should be falling apart. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool.
Reduce the slow cooker to LOW.
After you have removed the ham bone, taste the soup broth, and then season with salt and pepper to taste.
Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)
Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.
For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)
When the ham bone is cool enough to handle, separate the meat from the bone.
Stir ham from bone into soup. Add any additional reserved ham at this time.
Discard the ham bone.
Season to taste.

Notes

Ham bone: The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked hambone (or ham hock), your soup will taste more smokey.

Three Ways to Presoak Beans

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I'm not a big Instant Pot user; however, if I were using an Instant Pot to cook my beans, these are the directions I would follow.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking Navy Bean Soup in an Instant Pot

While personally, I prefer cooking soups in my slow cooker, I am certain that you can cook this entire soup in an Instant Pot. So, if you successfully make this soup in your Instant Pot, please take a minute to share your settings in the comments below! I know that many of our readers would love to know!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

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!

Kaylen’s Bread (Easy Sourdough Bread Recipe)

March 30 By Renée 128 Comments

This Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (Recipe makes a long-rise dough, and requires only sourdough starter: no added yeast.)

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

My First Loaf of Sourdough Bread

Some years ago, when I first embarked my own sourdough baking journey, I took a deep-dive into the science of sourdough. I studied as much as I could, and got a feel for the process by testing out all the best beginner bread recipes I could find.

From that experience, plus advice from experts and lots of trial and error, I created this easy, beginner sourdough bread recipe – one that can be easily repeated over and over again with consistent, delicious results.

If you fall in love with sourdough baking, this may not always be your forever-sourdough recipe: you’ll probably find bigger, better, crustier loaves to bake. Artisan loaves. Breads with Attitude. But this recipe is a wonderful, forgiving beginner recipe with a high rate of success – Everything you want in your first loaf!

You Always Remember Your First Loaf

Since this post was first published in 2013, I’ve received hundreds of pictures and messages from excited new sourdough bakers who have made my bread recipe. I am so proud of and honored by everyone who has shared pictures of their “first loaf” with me over the years!

Happy baking, and I hope you love this bread as much as we do!

P.S. If you make a loaf of Kaylen’s Bread, be sure to tag it with #thegoodheartedwoman #GHWfirstloaf #KaylensBread

POST UPDATE: March 30, 2020
[Originally published September 17, 2013]

This post has been so popular over the years that, with the recently renewed interest in sourdough baking (in particular sour dough that does not require any additional yeast), I decided it was long overdue for a complete overhaul.

For longtime readers: The recipe is basically still the same, but I’m constantly fine-tuning the process. I’ve added some new information, as well as images for each step.

Your Go-To Basic Sourdough Bread Recipe

Compared with many sourdough bakers, my skill level barely scratches the surface. That’s probably one of the reasons I keep going back to this recipe over and over again.

This Basic Sourdough Bread recipe is easy and straightforward, and it consistently bears excellent results (even when I forget it for an extra hour or five). Moreover, the bite is amazing: chewy and tender, with a mild, pleasant sourdough tanginess. In a nutshell, it’s one of the best all-round breads I’ve ever made.

What is True Sourdough, and Why Do I Care?

This bread is a true sourdough bread, which means that it does not rely on the addition of any extra yeast. It depends solely upon the natural yeast in the Starter for leavening.

True sourdough bread is significantly slower to rise than dough that relies on added traditional yeast to do the heavy lifting. For example, from the time you stir first the ingredients through the final post-baking rest time, this Easy Sourdough Bread takes a minimum of nine hours to make.

Don’t stress about the time element, though. Sourdough is both easy to work with and very forgiving. Once you get the rhythm and flow of the sourdough baking process, you’ll be able to throw a loaf of this bread together with only about 20 minutes of actual hands-on time. The rest of the time, you’ll just be waiting around for it to do its thing.

About the Rising Times in this Recipe

When you stir up a batch of sourdough bread dough, your dough goes through a number of phases on its way to becoming bread; most notably, the bulk fermentation (first) and proofing (second) rise times.

BULK FERMENTATION: This bread recipe requires a minimum 6-hour bulk fermentation (1st rise); however, I personally recommend allowing it to rise at least 8 hours before moving on to proofing (2nd rise), when you form your loaf or boule. A longer rise will yield a chewier crust, and intensify the sourdough flavor in your bread.

PROOFING: Proofing (2nd rise) can take anywhere from 2-3 hours on the countertop to 12 hours overnight in the refrigerator.

My personal preference is to proof overnight in the fridge and bake my bread first thing in the morning. This gives me a house that smells like fresh bread all day, and I don’t have to heat the kitchen up during the day.

How (and Why) to Fold Sourdough Bread Dough (Instead of Punching It)

This Sourdough Bread recipe calls for you to “fold the dough” a couple of times during the bulk fermentation (first rise), and I thought it might be helpful to some people if I explained what that means. (If you are a seasoned dough-folder, you can skip this section.) The folding helps to encourage those long gluten strands, and create those lovely sourdough bubbles.

Many, if not most, bread recipes call for you to punch down the dough after rising. Punching down the dough does a number of things. Most importantly, it removes some of the gas bubbles from the dough and redistributes the yeast cells, sugars, and moisture so that they can ferment and rise again during the proofing stage.

Folding yields similar results: it too expels the carbon dioxide produced during fermentation, strengthens the dough by stretching the gluten strands, and redistributes cells, sugars, moisture and heat spots in the dough to even out the rising.

Punching dough down will result in a fine crumb, which is desirable when making sandwich breads or pastries. Folding, on the other hand, will give you a loftier rise and a looser crumb – resulting in all those lovely little air pockets in our sourdough and artisan breads that we love so much.

Folding dough is a relatively easy process:

Sometimes, because this dough is so sticky, it works easier “fold-and-stretch” your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

Below you will find my recipe for Basic Sourdough Bread. The links I used for guidance can be found at the bottom of the post. You may find them helpful as well.

4.94 from 16 votes

Basic Sourdough Bread

Super-basic. No bells, no whistles - just bread.

Prep Time8 hrs

Cook Time30 mins

Rest Time30 mins

Total Time9 hrs

Print Recipe Pin Recipe

Course: Bread

Keyword: baking, bread, sourdough, sourdough bread

Servings: Slices

Calories: 130kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Sourdough Bread Dough

¾ cup Sourdough Starter [100% Hydration] [6 ounces] Unfed & Room Temperature (See Notes)
1⅛ cup lukewarm water [9 ounces] 105-110°F / 40-44°C**
3 cups unbleached all-purpose flour [about 400 grams]
1 tablespoon maple syrup or honey
1½ teaspoons kosher salt

Additional Ingredients

6 tablespoons extra-light olive oil or other neutral cooking oil, for oiling bowl

US Customary - Metric

Instructions

Feed your starter 12-24 hours before beginning.

AUTOLYSE (Mix Dough)

In a large stand-mixer bowl, mix together water, flour, syrup or honey, starter, and salt thoroughly with wooden spoon.
Allow to rest for at least 15 minutes, and up to an hour.
Measuring the Starter: The vigor of your Starter will affect its density. Stir Starter down before measuring, especially if use a measuring cup. (I highly recommend using a kitchen scale to get more consistent results.)
While dough is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
I use about two tablespoons of oil to coat the bowl the first time.

KNEAD

Put the mixer bowl on the stand-mixer. Knead dough with bread hook for 10 minutes.
NOTE: This normally is a very sticky, soft dough. However, depending on the actual hydration of your starter, you may find that you need to add a little more flour to get things started.
I often end up adding an extra 1/2 cup during the kneading step. Try not to add more than 1/2 cup of flour, though. You can work in a little more flour during the folding process if you need to.

BULK FERMENTATION (1st Rise)

Remove dough from mixer, place on a well floured board, knead by hand a couple of times, and shape into ball.
After you form the ball, it should kind of slowly settle onto the board, like an old man into a lounge chair. It won’t hold its shape for a long time, but it also shouldn’t just melt into a puddle. You need to find a happy medium.
Put dough ball into the oiled bowl, smooth-side down first. Then flip it smooth-side up so that all sides of the dough are covered with oil.
Cover bowl with plastic wrap and set in a warm place.
Allow dough rise at least 6 hours, folding every 30 minutes for the first 2 to 2½ hours.
To fold, turn dough out onto a floured surface and pat down to remove most of the air bubbles. Fold as illustrated and return to bowl, smooth side up.
Cover and proceed with the rising process.
Re-oil the bowl with a tablespoon or two of oil the first two times you fold the dough.
The folding at the beginning of this step helps to align those long gluten strands, and create those lovely sourdough bubbles.
You should notice a discernible change in the texture of your dough after folding the first couple of hours. By the end of this step, your dough should feel more "stretchy" and less "sticky" than when you started.
Sometimes, because this dough is so sticky, it works easier to "fold-and-stretch" your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

PROOF (2nd Rise)

After the dough has risen for at least 6 hours (folding every 30 minutes for the first 2-2½ hours), form bread dough into a boule* and place it on a square of parchment paper.
Place the dough, parchment and all, back into the bowl.
*A boule is a round bread loaf.
Cover loosely with a damp towel and allow to rise for 1½- 3 hours, or until it has approximately doubled.
If it is late in the day and your bread needs more time to rise, you can slow the process by allowing it to rise in the refrigerator overnight, and then baking it first thing in the morning.
In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven.
Put an empty cast iron Dutch oven with lid in the cold oven.
Preheat to 500°F [260°C] for 40 minutes.

SLASH

Remove the hot Dutch oven from the oven. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in.
Be very careful - the Dutch oven and lid are very hot!
With a wet, serrated knife, cut a couple of slashes on the top of the boule. (I often forget to do this step, and everything still turns out just fine.)

BAKE

Put the lid back on the Dutch oven. Put the Dutch oven back into the oven.
Immediately reduce oven temperature to 450° [232°C], and bake for 13-14 minutes with the lid ON.
[Image: After first 13-minute baking time]
If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boule with a big roaster lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust.
Remove the lid and bake for another 13-14 minutes with the lid OFF.
Using the parchment corners, carefully remove bread from the Dutch oven and place on a wire rack to cool for 30 minutes.
DO NOT slice the bread until it has set for 30 minutes - this resting time is part of the baking process.

Notes

Weigh your ingredients: doing so will yield more uniform results.

UNFED Starter [as called for in this recipe] is Starter that is due to be fed right before you begin making the bread. It should have been fed in the last 12-24 hours. Unfed Starter is mature, active, and hungry for food.

For comparison, FED Starter is Sourdough Starter that has been fed very recently compared to when you begin making the bread recipe. It isn't as hungry.

For more information, see Stages of Sourdough in post.

Nutrition

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Like each baker, every loaf has a personality all its own. The loaf of bread pictured here below was made using the exact same techniques and recipe as the one above the recipe, with just one small variation. Instead of proofing on parchment and going directly from there to the Dutch oven, it was proofed in a bowl lined with a floured tea towel, and the turned out onto parchment just before baking.

Who is Kaylen, and Why is this Her Bread?

The original spark that set off my interest in sourdough baking was ignited by my BFF, Jenny. Jenny has an amazing daughter, Kaylen, who has some medically serious digestive issues. Gluten is not at all Kaylen’s friend, but she missed real bread “that does not taste like sand” [Kaylen’s words]. Jenny asked me about sourdough bread after reading that it might be able to help those who are gluten-intolerant.

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

Remember that long rise I mentioned earlier, when I explained what true sourdough is? Well, it is during that long rise that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins in the flour, which (in theory) makes true sourdough bread more tolerable for folks with gluten sensitivity than bread leavened with traditional yeast.

When Jenny asked me to bake some sourdough bread for Kaylen, I was all in. (I’ve known Kaylen since she was six and love her like my own daughter: of course I’m going to bake her bread.) After developing a new Sourdough Starter and working out the kinks in my recipe, I carefully made Kaylen a loaf, using a minimum 14-hour rise and not adding any additional flour (during folding) after Hour 4.

After I dropped off her first loaf of bread, here’s what I found on Facebook when I got home:

EASY SOURDOUGH BREAD - Want to make someone feel really special? Want to feel great yourself? Give a loaf of homemade sourdough bread!!

Want to feel really happy? Give someone you love a loaf of fresh bread!!

Made me cry. You just don’t get a better feeling than that, you know?

Stages of a Healthy Sourdough Starter

Use Unfed Starter for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you are curious about why this recipe uses UNFED Starter instead of FED Starter, you might find this conversation on The Fresh Loaf helpful.

References for this recipe include:

How to Make Sourdough Bread
Easy Sourdough Artisan Bread
How to Make Rye Sourdough Starter
The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins, by Caleb Warnock & Melissa Richardson

If you have additional questions about the recipe, just leave a comment and I’ll reply asap. Be sure to check out the comments below, too. We’ve had so many people share their sourdough knowledge here, and there is a lot to be learned from their experience. Like most of us, I’m here to learn, too.

Want to make this adorable Redwork chicken tea towel? Check out our easy DIY tutorial! [Free Pattern]

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blank blank Easy Sourdough Bread | The Good Hearted Woman

Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

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!

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

March 5 By Renée 15 Comments

Sweet, spicy and tangy, this lighter version of Indian Eggplant Cooked Pickling Style (Baigan Achari) makes a perfect side; or pair it with rice or a flatbread for a simple, satisfying meal.

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

The texture of eggplant can be a challenge for some, me among them, so I was in my mid-30’s before I discovered my love of this egg-shaped Old World tropical fruit. (Yes, it’s a fruit!) The recipe for Indian Eggplant Cooked Pickling-style presented here is a lighter version of the recipe that converted me: Madhur Jaffney’s Lake Palace Hotel Aubergines.

Indian Eggplant Pickling Style (Baigan Achari) has since become one of my all-time favorite dishes. This mildly spicy, subtly sweet side dish can be served immediately after it comes out of the oven, but we often put it in the fridge because it’s just as delicious cold as it is warm.

Serve it up with a simple dal, raita, and naan, and you’ve got yourself a wonderful vegetarian meal. Add a hearty curried protein and some Muhammara and you’ve got yourself a feast! (We also love to serve it warm for breakfast, topped with a poached egg.)

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Baigan Achari LIGHT – It may not be pretty, but it’s delicious!

NOTE: Eggplant goes by many names around the world. In this recipe, eggplant and aubergine are used interchangeably.

Eggplant: The name “eggplant” was given to the fruit by Europeans sometime in the mid-18th century. The size and shape of the fruit was similar to those of goose eggs, and the color was white or yellow, leading to comparison with an egg.
Aubergine: Commonly used in British English, German, French and Dutch.
Brinjal or brinjaul: Commonly used in South Asia and South African English.

Making Pickling-style Indian Eggplant Lighter & Healthier

The most substantial changes I made to the original Indian Eggplant recipe (Baigan Achari) were to streamline the cooking process and lower the fat content.

Most often in Indian recipes, eggplants (aubergines) are softened by frying them in vegetable oil: the original recipe from which this one was adapted calls for a whopping 1 1/2 cups of vegetable oil! In an effort to lower the fat score for this dish, I started baking the eggplants instead (thus reducing the oil used by almost 75%) and we loved the results!

Indian Eggplant Pickling Style does not suffer at all from reducing the amount of oil used; in my opinion, the flavors are fresher and more accessible.

The magic of this tangy-sweet Indian Eggplant is in the sauce – a blend of tomatoes ginger, garlic, and essential Indian spices that will make your kitchen smell amazing. Before you make the sauce though, you need to prepare the eggplant.

Baked, not Fried: How to Prepare Eggplant with FAR Less Oil

Eggplants, as you may know, are a little like sponges, and they soak up a ton of oil when they are fried. This method for baking the eggplant is a great alternative: the amount of oil used is reduced substantially, without any sacrificing either flavor or that delicious, tender, melty eggplant texture.

Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I’m using very small, thin-skinned eggplants.)
In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
Allow eggplant to soak for 30 minutes.
After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
Lay prepared eggplant slices on a baking sheet in a single layer. You may need to use more than one sheet pan. Do not overlap slices.
Lightly brush or spray eggplant slices with oil. Turn all the slices over and brush or spray the other sides.
Bake for 10 to 15 minutes, until the underside is lightly browned.
Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.

Do I Really Need to Soak the Eggplant in Salt Water First?

Many recipes call for salting and rinsing eggplant before cooking it to draw out any natural bitterness, but I have found that most eggplants I buy (here in Oregon) do not seem to have any discernible bitterness, so I often skip this step to save time. However, I have found that brining does help the eggplant keep its shape when cooked (regardless of cooking method), and seasons it in the process.

Indian Eggplant (Baigan Achari) is a sweet, spicy, tangy side that pairs well with meat dishes and pulses of all kinds. Or, served simply with rice or one of the many varieties of Indian bread, it makes a tasty light meal or snack. (Did you know that India has over 30 different types of bread?!)

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

This lightener, healthier adaptation of Madhur Jafney's classic Indian Eggplant Cooked Pickling Style (Baigan Achari) is just as delicious as the original, but uses far less oil.

Prep Time30 mins

Cook Time1 hr

Eggplant Soaking Time30 mins

Total Time2 hrs

Print Recipe Pin Recipe

Course: Condiment, Side Dish

Cuisine: Indian, Vegan, Vegetarian

Keyword: Dairy-free, eggplant, Gluten-free

Servings:

Calories: 129kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Eggplant Prep

2 large eggplants
1 tablespoon kosher salt
1½ quarts water
¼ cup olive oil

Sauce

30 ounces diced tomatoes [2 - 15 ounce cans] drained, liquid reserved
6 cloves garlic
1 inch cube fresh ginger coarsely chopped
1 tablespoon olive oil
1 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt

US Customary - Metric

Instructions

Prepare the Eggplant:

Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I'm using very small, thin-skinned eggplants.)
In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
Allow eggplant to soak for 30 minutes.
Preheat oven to 375°F [190°C].
Line a heavy baking sheet with a Silpat mat or parchment paper.
After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
Lay prepared eggplant slices on a baking sheet in a single layer with at least 1/2 inch between slices.
Lightly brush or spray eggplant slices on both sides with remaining olive oil.
Bake for 10 to 15 minutes, until the underside is lightly browned.
Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.

Prepare the sauce:

In a small blender or food processor cup, combine ginger, garlic, and reserve canned tomato liquid.
Blend until almost smooth.
In a large, heavy bottom skillet, heat 1 tablespoon of oil over medium high until a droplet of water sizzles in it.
When hot, put the fennel and cumin seeds in the skillet and cook until they turn a few shades darker. This will only take a few seconds, so have the other ingredients ready.
Pour in tomatoes, and add remaining spices.
Stir and cook about 5 minutes to thicken slightly.

Bake Eggplant:

Preheat oven to 325°F [165°C].
Layer eggplant and sauce in a casserole dish, beginning with eggplant slices and ending with sauce.
Cover and bake for 20-30 minutes.
Serve warm or cold.

Notes

Serving Suggestions

Indian Eggplant can be served immediately, but we often put it in the fridge and serve it cold. It's just wonderful with a simple dal, raita and some naan. We also love to serve it warm for breakfast, topped with a poached egg.

Ingredient Note

For an extra flavor boost, I like to use petite-cut canned tomatoes with roasted onions and garlic.

Nutrition

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Have you tried Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}? It’s delicious, and it goes perfectly with this Baigan Achari recipe, too!

Additional Ingredient Notes & Substitutions

Eggplants – There are many types of eggplants available, but I prefer to use American (Globe) Eggplants or Italian Eggplants for this recipe. I have also made this with Japanese Eggplants with good results.

Ginger & Garlic – A few years ago while I was cruising our local Indian grocery, I discovered that you can buy garlic-ginger paste in jars! While it isn’t quite the same as making it at home in the blender, it is very handy to keep around.

Ginger and garlic are a match made in heaven, and this stuff is a game-changer! We rub it on chicken before grilling, we use it as a marinade for shrimp, and I use it to flavor countless other things.

In this recipe, you can substitute 3 generous tablespoons of garlic-ginger paste for the 1-inch of fresh ginger and 6 garlic cloves.

Tomatoes – I usually use canned tomatoes to make this dish. My favorite canned tomatoes to use for his recipe are petite-cut tomatoes, diced with onions and garlic or with roasted garlic.

I have also made a delicious version of this recipe using in-season, garden-fresh tomatoes. To use fresh tomatoes, use 3-4 large tomatoes, chopping them first. I break them down farther by squishing them in my hands as I add them to the skillet.

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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!

Smoked Salmon Chowder (with Leeks & Fresh Tarragon)

January 5 By Renée 17 Comments

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Soups are a specialty of mine, and I think this Smoked Salmon Chowder may be one of the best soups I’ve ever created.

Choosing the Best Ingredients for Smoked Salmon Chowder

I spent a lot of time and care developing this rich, decadent salmon chowder recipe. Each ingredient was chosen specifically because it works to highlight the star of the show.

For this reason, you won’t find any bacon, or corn, or cream cheese (seriously people?!?), or added thickeners like cornstarch or flour, or anything else that could eclipse the sweet, smoky, delicate flavor of the salmon.

There are the six key elements that set this amazing chowder apart:

1. Hot Smoked Salmon [The Star!]

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

For this smoked salmon chowder recipe, you want to use hot-smoked salmon. Hot-smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones.

Be sure to use as high-quality smoked salmon as you can find/afford. Good-quality smoked salmon should still look like fish.

Avoid using the rock-hard, vacuum-packed bricks o’salmon you may find sitting in your supermarket fish cooler. Also, do not use “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.), as it may adversely flavor the chowder.

Scroll down past the recipe card to learn more about the different types of cured and smoked salmon, what works best for this recipe.

2. Leeks

The base for this chowder is riff on the French classic, potage parmentier, or potato leek soup. I chose leeks for this recipe instead white or sweet onions because they have a milder, more delicate flavor than their onion cousins; thus, they complement the smoked salmon flavors instead of overpowering them.

Leeks, which look like giant green onions, are notorious for having hidden sand and grit in between their tightly packed leaves. In the recipe below, I’ve included basic information on how to prep the leeks, but if you need a detailed tutorial, you may find this post – “How to Clean & Cut Leeks” – very helpful.

3. Potatoes, Potatoes, Potatoes (Why you need three varieties for this chowder)

Each of the three types of potatoes in this chowder serves an important role.

Russet potatoes have a neutral flavor and high starch content, resulting in a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup, as they act as a natural thickener.
Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. They hold their shape a better than Russets, and contribute to the chowder’s classic chunkiness.
White Sweet Potatoes add a mild sweet component to the mix that complements and highlights the natural sweetness of the salmon. They also help to thicken the chowder.

4. Fresh Tarragon

Tarragon is often described by French chefs as the king of herbs. Its delicate flavor pairs perfectly with the smoked salmon in this French-inspired chowder.

In my experience, fresh tarragon has a completely unique flavor; one that is noticeably changed by the drying process. If you must use dried tarragon (which I do not recommend) keep in mind that it has a much more concentrated, intense flavor than that of fresh. As a rule, use 1 scant teaspoon of dried herb for every tablespoon of fresh.

If possible, use fresh French tarragon (as opposed to Russian tarragon, which can be bitter) for best results.

5. Grated Carrots

You may not think that something as simple as grating a carrot (versus finely dicing it) would have any significant impact on a recipe, but in this case it really does. Coarsely grating the carrots allows them to cook faster, meld with the other chowder components more readily, and (bonus!) it gives your soup some lovely color in the process.

6. Heavy Cream vs. Everything Else

If possible, use full-bodied, heavy cream. Smoked salmon chowder is something special: treat it that way.

And Yes, in case you’re asking, you can make it with half & half, or even straight-up milk for that matter, but it won’t be the same. Trust me.

5 from 6 votes

Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Prep Time20 mins

Cook Time30 mins

Steeping Time30 mins

Total Time1 hr 20 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: American, Comfort Food, Pacific Northwest

Keyword: salmon, seafood

Servings:

Calories: 220kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

2 tablespoons butter
2 tablespoons light olive oil
3 medium leeks
2 cloves garlic minced
2 stalks celery diced
2 medium carrots coarsely grated
2 medium Yukon Gold potatoes (about 16 ounces) peeled & cubed 1/2"
1 medium Russet potato peeled & cubed 1/2"
1 medium white-fleshed sweet potato peeled & cubed 1/2"
1 cup clam juice
2 cups mild vegetable stock or chicken stock
2 tablespoons tomato paste
3/4 cup white wine I use a Reisling
2 cups water
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh lemon juice
1/4-1/2 teaspoon hot sauce
8 ounces hot-smoked salmon divided
1 cup heavy cream
1 large sprig fresh tarragon

US Customary - Metric

Instructions

Prepare leeks: Slice off the root and the tough green top.
Slice leeks lengthwise.
Turn leeks so that their flat sides are facing down.
Slice leeks into thin half-moons.
Heat an enameled cast iron Dutch oven or other heavy soup pot over medium heat.
Add olive oil, butter, and prepared leeks to the soup pot.
Stirring almost constantly, sauté leeks until they wilt and become translucent; about 5 minutes.
Add minced garlic to leeks and continue sautéing until garlic is fragrant.
Add diced celery and grated carrots to the leek mixture and cook, stirring frequently, for 3-5 minutes, until celery begins to look slightly translucent.
Add clam juice, vegetable stock, tomato paste, white wine, water, paprika, salt, pepper, lemon juice, and hot sauce.
Stir in all of the diced potatoes and bring mixture in pot to a boil.
Reduce heat and simmer for 10-15 minutes, or until the diced potatoes are tender but not mushy.
Remove from heat.
OPTIONAL: If you like your chowder extra creamy, use a potato masher to break up potatoes just a bit before moving on. Remember though, this is a chowder: you want it to be chunky!
You can also use an immersion blender to break down the mixture, but don't get carried away.
Using your fingers (or a knife), flake the smoked salmon into small pieces. You want it to be roughly the same size and texture as flaked chunky canned tuna.
Add 3/4 of the salmon (6 ounces) to the soup mixture, reserving 2 ounces to finish the soup.
Prepare Tarragon: Separate a few small springs of tarragon from the larger stem to use later for garnishing chowder. Set aside.
Option 1: Remove a small handful tarragon leaves from the stem. Using the palm of your hand, roll the leaves on the counter or cutting board to bruise, and then coarsely chop. Add about 1 1/2 - 2 tablespoons of chopped fresh tarragon to chowder mixture.
Option 2: Leave tarragon on stem, and stir entire stem into chowder. If you choose to leave the tarragon stem whole, you can remove it just before serving, or leave it in the soup pot and work around it as your serve.
Add fresh tarragon and heavy cream to the leek mixture and give it a good stir.
Allow the chowder to steep in its own heat (i.e., off the stove) for at least a half an hour. This will give the smoky salmon and fresh tarragon flavors time to infuse themselves into the mixture.
I usually make this chowder a day ahead of time, and let it rest overnight in the fridge.
When ready to serve, return the chowder to the stovetop and heat on low to bring it back up to temperature. DO NOT BOIL!
Serve in bowls: Finish chowder with a splash of heavy cream, a generous sprinkling of the reserve flaked smoked salmon, and a small sprig of fresh tarragon.

Nutrition

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Types of Cured Salmon (and which kind works best for Smoked Salmon Chowder)

For best results, you should use Hot-Smoked Salmon when making this chowder. With that in mind, I thought it might be helpful to do a brief run-down of the major types of cured salmon to avoid any confusion.

**For best results, use hot smoked salmon for this recipe!**

A perfect hot-smoked salmon steak! (Robba Gumps Smoke’n Fish Co., Depoe Bay, Oregon)

Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold).

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

Hot-Smoked Salmon <<< THIS IS WHAT YOU WANT TO USE FOR CHOWDER!

Hot Smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones.

Use as high-quality smoked salmon as you can find/afford, and look for smoked salmon that still looks like fish, as opposed to a hard brick. (See “Where to Get the Best Smoked Salmon” below.) Also, for the purposes of this recipe, avoid “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.).

Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor.

Brine-Cured Salmon (Delicious for brunch, but not for chowder!)

Lox is salmon that has been cured in a salt-brine. Authentic lox traditionally comes from the belly of the salmon, and is sliced very thin for serving. Lox are salt-cured, but unlike smoked salmon, does not go through a smoking process.

Lox & Bagels at Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

We had these beautiful lox for breakfast when we visited Meridian at Headlands. {Pacific City, Oregon}.

Gravlax is like Lox, in that it undergoes a curing process, and it isn’t smoked afterwards. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine.

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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!

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

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

Make this Black Beans Recipe Your Own!

Flexible and Fast!

Post Updated July 7, 2020 (Originally published May 18, 2016)

Em’s Sweet & Spicy Black Beans with Bacon

Equipment

Ingredients

Instructions

Nutrition

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Do you use a kitchen scale?

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat!

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

Recipe Updated July 2, 2020 (Originally published May 2, 2014)

Caribbean Chicken Stew

Equipment

Ingredients

Marinade

Stew Base

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

Instructions

Marinate the Chicken

Make the Stew

Notes

Nutrition

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

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

What does it mean to Blanch Vegetables?

Post Updated June 15, 2020 (Originally published January 22, 2015)

Kale & Carrot Salad

Equipment

Ingredients

Instructions

Notes

Nutrition

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Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

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Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Equipment

Ingredients

Instructions

Notes

Nutrition

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Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

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Carrot Pineapple Jello Salad (Sunshine Salad)

Ingredients

Instructions

Notes

How to Make a Molded Jello Salad

Nutrition

Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

This post is dedicated to my daughters – mostly so I can send them here when they need the recipe.

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Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

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Post Updated May 4, 2020 (Originally published September 6, 2016)

Moroccan Carrot Salad – It’s a Matter of Taste

Think about biting into a fresh lemon slice.

Is there any good substitute for preserved lemons?

How does using quick-fake Preserved Lemons compare to using the real thing?

Moroccan Carrot Salad

Equipment

Ingredients

Instructions

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Nutrition

Quick Preserved Lemon Substitute

Ingredients

Instructions

Nutrition

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Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

**Flexible and Fast!**

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I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

POST UPDATE: March 30, 2020
[Originally published September 17, 2013]