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Roasted Ratatouille {with Pan-fried Onions}

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Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions. 

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together. 

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas.  (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

Ratatouille with Pan-Fried Onions | The Good Hearted Woman
5 from 5 votes
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Ratatouille with Pan-Fried Onions

Course Main Course
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 large sweet or red onion sliced 3/8" thick
  • 4 teaspoons extra virgin olive oil divided
  • 14 ounces crushed or diced tomatoes (1 can, drained)
  • 1/2 teaspoon apple cider vinegar
  • 2 cloves minced garlic about 1 1/2 teaspoons
  • 1 Tablespoon fresh basil chiffonade
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary or a small spring fresh, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 lb medium zucchini sliced 1/4" thick
  • 1-2 Japanese eggplant sliced 1/4" thick
  • 3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

  • Fresh basil
  • Finely grated Parmesan or Romano cheese optional

Instructions

  1. Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside. 

  2. Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons  of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside. 

    Ratatouille with Pan-Fried Onions | The Good Hearted Woman

  3. In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.

  4. In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture. 

  5. Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.) 

  6. Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.) 

  7. Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first. 

  8. OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting. 

  9. Sprinkle remaining dried herb mixture over the top of the prepared ratatouille. 

  10. Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!) 

  11. Garnish with fresh basil and freshly grated Parmesan or Romano. 

Recipe Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Recipe Notes:

  • This dish is best when made with the freshest veggies possible.
  • Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
  • Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
  • Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena,  but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Armenian Lentil Stew {with Eggplant & Golden Raisins}

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Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world?  With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. 💚

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman
5 from 8 votes
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Armenian Lentil Stew


Course Main Dish, Soup
Cuisine Armenian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

  • 1 cup dried red or brown lentils or combination
  • 5 cups vegetable or chicken broth
  • 1/2 cup golden raisins chopped
  • 2 tablespoons olive oil
  • 1/2 large onion diced
  • 1 pound eggplant peeled and diced 1/4-3/8"
  • 1 28-oz can diced tomatoes undrained
  • 1 bell pepper red, green or yellow, diced
  • 3 cloves garlic minced
  • 1 tablespoon packed brown sugar
  • 2 teaspoons hot paprika or regular paprika
  • 1-2 teaspoons kosher salt or to taste
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1 heaping teaspoon crushed dried mint leaves
  • 1/2 teaspoon lemon zest

Garnish (Optional)

  • fresh mint or cilantro chopped
  • sour cream or plain Greek yogurt

Instructions

  1. Rinse lentils and place in large sauce pan. Add broth and chopped apricots and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes. 

  2. Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.  

  3. Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes. 

  4. Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. 

  5. Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice. 

Recipe Notes

  • WW Smartpoints [2018] - 16 Smartpoints total for one whole batch, or 2 Smartpoints per serving
  • If stew becomes too thick while cooking, just add some additional broth or water.
  • Like most stews, this is always better the next day when the flavors have had a chance to play together. 

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!




Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman
Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Garden Fresh Gazpacho

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Classic Spanish Gazpacho is the perfect summer soup – chilled, savory, and full of rich, robust, garden-fresh goodness.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

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

I remember the first time I ever ate gazpacho: I have to admit, I was dubious. Cold tomato soup? Really? I was twenty and I’d never eaten cold soup of any kind before. I wasn’t sure that I wanted to either, but I was at a luncheon hosted by a friend’s mom, and you remember what your mama always told you when you went to eat at other peoples’ houses, right? Anyway, when I tasted it, I found it to be surprisingly rich and savory, with slightly sweet overtones and more body than I expected from a purely vegetable-based soup.

Since then, I’ve worked to perfect my own gazpacho recipe, one little batch at a time. At this point, I think it’s pretty darn awesome.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Gazpacho Starter Kit 😉 For reference, the big tomato on the right side (at 3 ‘o clock) is about five inches across.

As far as I’m concerned, there is only one good time of year (in the Northern Hemisphere) to make traditional tomato-based gazpacho: in the waning months of summer and through September, when the gardens and farmers markets are overflowing with warm, fat, vine-ripened tomatoes and shiny sweet peppers.

The picture above shows a single day’s harvest from our garden last week. Thanks almost entirely to Mr B’s dedicated gardening skills, we are flush with a wide variety of tomatoes, cukes, and peppers! In an effort to use everything at its peak of freshness, I decided to make a big batch of gazpacho to get us through a busy week. (Gazpacho will keep about a week in the fridge.)

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Garden Tip: We plant marigolds in our garden as part of our organic pest control plan. You probably already know that they repel a number of creepy-crawlies, but did you know that they are edible? Marigolds have a slight citrus flavor, and can range from spicy to bitter, tangy to peppery, making them great for salads or as a pretty garnish on any savory dish.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman
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Garden Fresh Gazpacho

Course Soup
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 12 Servings (1 cup each)
Calories 120 kcal
Author Renée B. ♥ The Good Hearted Woman

Ingredients

Tomato Mix 1

  • 4 lbs. vine-ripened tomatoes peeled & diced 1/4"
  • 1 lb. cucumbers peeled, seeded & diced 1/4"
  • 1/2 lb red orange, yellow or green bell peppers, seeded & diced
  • 1-2 jalapeno peppers seeded and diced 1/8"
  • 1/2 lb. onion diced 1/4"
  • 15-20 large fresh basil leaves, chiffonade
  • 4 cloves garlic minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1-3 teaspoons Sriracha or other hot sauce
  • 1 teaspoon chili powder optional **
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper

Tomato Mix 2

  • 1 lb tomatoes roughly chopped (or cherry tomatoes)
  • 1/3 cup olive oil
  • 1 lime - juice & zest
  • 3 tablespoons balsamic vinegar
  • 2 tablespoon Worcestershire sauce

Instructions

  1. In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
  2. In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
  3. Pour Mix 2 into bowl with Mix 1 and stir to combine.
  4. Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
  5. Refrigerate 2 hours or overnight to allow flavors to blend.
  6. Garnish with additional diced veggies, avocado, and/or sour cream. Serve cold.

Recipe Notes

This recipes lends itself easily to halving or doubling.

Serve with hearty, rustic bread on the side.

** In my most recent batch of gazpacho, I subbed in a teaspoon of my Spicy Rockfish Dry Rub for the chili powder. Totally awesome – I highly recommend it!!

Blender Note: Some people like their gazpacho very chunky, while others prefer it completely pureed: the choice is yours. If you don’t have a hand-blender, you can definitely do the last step in your regular blender jar: just puree about half the total mixture in the blender and then remix everything together. That said, I prefer the hand-blender method because I think it allows for better control of the final product.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Final Thoughts: Like biting into the perfect BLT, for most of us there is only a narrow window of opportunity each year to enjoy truly great gazpacho.  Certainly you can make it year round, but don’t try making gazpacho in February with my recipe. (How often do you read about bloggers expressly advising you not to use their recipe?) If you want great garden-fresh gazpacho, and you have a bunch of ripe, sweet tomatoes, then this is your gazpacho recipe. However, if all you have are those hard little red balls they sell in the grocery stores in the winter months, then look for a recipe that uses canned tomatoes, tomato sauce, or tomato juice. Hot house tomatoes and the like simply do not have the depth of flavor or sugar content to make it worthwhile. (Nor do they taste like actual tomatoes.)

Some things are worth the wait.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

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27 Quick Pickle Recipes for Your Garden Bounty

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Quick pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment and are usually ready to eat within a day or two of preparation.

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

In my fridge: Mexican Carrots, Pickled Red Onions, Swedish Cucumbers, and Cucumber Salad

Our garden is bursting at the seams right now, and we are hustling to preserve all that fresh garden bounty, and one of our favorite ways to do that is pickling. (Yeah, I know, Portland. We can pickle that.) Our fridge is crammed with tart, tangy quick pickles that will last us through the next couple of months until our traditionally canned,”real” pickles have had time to percolate in their jars out on the pantry shelves.

Quick pickles, also known as refrigerator pickles, are simply vegetables that are pickled in a vinegar, water, and salt solution and stored in the refrigerator. (Depending on the recipe, the solution may also include sugar and other spices.) Quick pickles are usually ready in just a day or two, as opposed to traditional pickles, which can take many weeks before they are ready to open.

Cucumber Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

Clockwise from top left: Lower Sugar Bread & Butter Refrigerator Pickles, Easy Sweet & Spicy Bread & Butter Pickles, Homemade Dill Chips, Homemade Cinnamon Spice Pickles

  1. Easy Sweet and Spicy Bread and Butter Pickles {Pinch & Swirl}
  2. Homemade Cinnamon Spice Pickles {The Spice Train}
  3. Swedish Cucumbers {Me! ♥}
  4. Pickled Cucumber Salad {The Fit Blog}
  5. Spicy Quick Pickled Cucumbers {Sidewalk Shoes}
  6. Lower Sugar Bread and Butter Refrigerator Pickles {The Seasoned Mom}
  7. Homemade Dill Chips {Culinary Ginger}
  8. Easy Homemade Refrigerator Dills {Certified Pastry Aficionado}
  9. Easy Refrigerator Garlic Dill Pickles {Melanie Cooks}

Onion Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

Clockwise from top left: Quick Pickled Vidalia Onions, Pickled Red Onions, The Prettiest Pickled Onions

  1. Pickled Red Onions {Umami Girl}
  2. Quick Pickled Vidalia Onions {The View From Great Island}
  3. The Prettiest Pickled Onions {A Side of Sweet}
  4. Quick Pickled Onions {Sidewalk Shoes}

Garden Medley Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

Clockwise from top left: Spicy Vietnamese Pickled Vegetables, Quick Pickled Jalapeños, Small Batch Pickled Beets, Pickled Watermelon Radish

  1. Spicy Vietnamese Pickled Vegetables {Three Olives Branch}
  2. Pickled Vegetables Using Leftovers {Healing Tomato}
  3. Small Batch Pickled Beets {Simple Seasonal}
  4. Caraway Chili Crunchy Balsamic Beet Pickle {The Flavor Bender}
  5. Pickled Watermelon Radish {Omnivore’s Cookbook}
  6. Refrigerator Pickled Radish & Turnips {Girl in the Little Red Kitchen}
  7. Quick Pickled Jalapeños {The View From Great Island}
  8. Pink Peppercorn Pickled Swiss Chard Stems {Abra’s Kitchen}
  9. Mexican Pickled Carrots {Kevin is Cooking}
  10. Russian Grandma’s Pickled Tomatoes {Happy Kitchen. Rocks}
  11. Grilled Zucchini Pickles {The BBQ Bastard}

Fruit Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

Clockwise from top left: Pickled Green Strawberries, Pickled Pineapple, Pickled Blueberries

  1. Pickled Green Strawberries {Bacon is Magic}
  2. Pickled Pineapple {Savory Bites Recipes}
  3. Pickled Blueberries {Bacon is Magic}

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

California Quinoa Salad {with Piña Colada Dressing}

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A bright, light, amazingly healthy quinoa salad served with a delicious tropical dressing – inspired by Chef Marcel Gutierrez of the Arugula Deli, Idaho Falls, Idaho.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

Finding a lunch spot that sources locally grown products and serves up fresh, healthy (and affordable) plates in Portland is usually no harder than walking around the next corner. In fact, when it comes to finding a great place to eat in our town, we are downright spoiled. Idaho Falls, Idaho, on the other hand, is a town heavy with steak houses, chain restaurants (Chuck-o-rama, anyone?), and fast food drive-thrus. Finding something locally sourced, unique, and delicious there takes a little more work, and going vegetarian takes a whole ‘nother level of dedication.

So imagine our delight (yes, delight!) when, while on a recent trip to the Potato State to see one of our daughters graduate from college, we Yelped our way into the bright, airy Arugula Deli, tucked modestly into the side of what looks to be an old brick school building on the north side of town.

The food was, in a word, Fresh. Wonderfully, deliciously fresh, in every sense of the word. We sipped on our lemon and cucumber infused waters while we perused the globally-inspired menu, which has options for all eating styles, from vegan to steak lover. My lunch choice – the California Quinoa Salad – turned out to be our table favorite; a clean, light, grain-based salad full of interesting textures and bright flavors that filled me up and kept me going all day. (And it was a very long day, let me tell you.)

DID YOU KNOW? Quinoa is an ancient grain related to spinach, beets, and chard. Not only is quinoa considered a super-food, but it is also a complete protein: it contains all nine of the essential amino acids (the ones the body cannot produce on its own). 

Chef Marcel's California Quinoa Salad with Piña Colada Dressing at the Arugula Deli | The Good Hearted Woman

My inspiration: Chef Marcel’s California Quinoa Salad with Piña Colada Dressing at the Arugula Deli

The element that put this salad over the top for me – and inspired me to practically run home to recreate it – was the amazing “secret recipe” piña colada dressing that was served along side. I loved it so much that I asked if I could get the recipe, to which our waitress laughed and told me that the chef was so cagey about its composition that he made it behind closed doors. The staff didn’t even know what was in it.

Aha! A challenge! 

Our waitress did offer to sell us a bottle of the dressing, which of course I accepted. I also took a few minutes to chat with the enigmatic chef himself. Marcel Gutierrez, who owns the Arugula Deli with his wife Mindy, is responsible for the deli’s amazing menu. I found Chef Marcel to be affable and engaging, and passionate about his work. Were it not that we had places to go and things to do, I would have loved to have had time to visit with him more. As it was, we had commencement exercises to attend, and then the long drive back home.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

Once home, the salad itself was easy to make: I just had to take all the ingredients listed on the menu and throw them together in the right proportions. For my recipe, I chose to go with tri-colored quinoa instead of single-grain, mostly because I like the extra color, but also because I personally think it has a little more crunch. The trade-off is that the other ingredients don’t visually stand out quite as much in the finished salad. If you make it at home, the choice is yours – any kind of quinoa will one will work.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman
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California Quinoa Salad

A bright, light, amazingly healthy quinoa salad served with a delicious tropical dressing.

Course Main Dish, Salad
Prep Time 15 minutes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 4 cups cooked quinoa
  • 1/2 cup chopped mango
  • 1/2 cup chopped red pepper
  • 1/2 cup shelled edamame
  • 1/2 cup chopped red onion
  • 1/4 cup sliced almonds
  • 1/4 cup Craisins
  • 1/4 cup chopped cilantro
  • Juice of two limes
  • 1/2 cup sweetened coconut toasted

Instructions

  1. Combine all ingredients except toasted coconut. Refrigerate until ready to serve.
  2. Garnish with toasted coconut. Serve cold with Piña Colada Dressing on the side.

Recipe Notes

Inspired by the Arugula Cafe, Idaho Falls, Idaho

The real challenge came in creating the dressing. I took a couple of wrong turns before I finally got it, and I want to send out a big thank you to our son-in-law Mason for his invaluable input. I honestly have no idea if my ingredient list for the dressing below is remotely in line with Chef Marcel’s recipe, but the end result tastes spot on.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

TIP: Hollowed out lime halves are the perfect vessel for serving salad dressing! 

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman
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Piña Coloda Salad Dressing


Course Condiment, Salad
Prep Time 15 minutes
Servings 3 /4 cup
Author Renée ♥ The Good Hearted Woman

Ingredients

  • 1/4 cup sweetened condensed milk
  • 2 tablespoons pina colada mix
  • 2 tablespoons mayonnaise
  • 2 tablespoons pineapple juice
  • 1 tablespoons lime juice
  • Dash salt to taste

Instructions

  1. Whisk together all ingredients. Refrigerate until ready to serve.

Recipe Notes

Inspired by Arugula Cafe, Idaho Falls, ID

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

As you may have noticed, I totally copied Chef Marcel’s presentation, too: it makes for a far more interesting plate than just throwing the salad on top of a bed of greens. While you can buy all sorts of cool kitchen forms to create this effect, a clean tin can with both ends cut out works just as well. (Just be careful with the sharp can edges though!)

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

The next time you are in Idaho Falls, I encourage you to stop by the Arugula Deli for a meal – and be sure to say hello to Chef Marcel for me!

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman
California Quinoa Salad with Piña Colada Dressing {Recipe} | The Good Hearted Woman

Hearty Vegan Breakfast Granola

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Uncle David’s Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day! 

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

If you love starting your morning with a delicious bowl of whole-grain goodness, you are in the right place! This great-tasting, protein-rich breakfast granola recipe is shared here courtesy of my sister’s Uncle David, faithful breakfast eater and lifelong vegan. Ever humble, Uncle David says, “I wish I could take the credit [for this recipe] but it is from a friend’s cookbook that is my favorite: Best Gourmet Recipes from Five Loaves Deli & Bakery [affiliate link] by Neva Brackett.  I use the recipe all the time and never tire of it. Best of ever had. Enjoy!”

Regardless of the source, recipes for granola – favorite breakfast cereal turned traveling-snack of hippies, West Coast hipsters, and aging boomers alike – are as numerous and varied as are the ingredients used to make them. This recipe, however, stands out in a couple of significant ways: it contains no added fats, no sweets (i.e., carob, chocolate, candy-coated M&M’s and the like so often found in “trail mix” granola varieties) and is naturally vegan.  Moreover, with just the right amount of sweetness and no more, it is a delicious, natural source of protein and complex carbohydrates.

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

The primary sweetener in this granola is pureed dates, which I thought sounded awful (I don’t like dates) when I first read the recipe; however, going on my sister’s recommendation, I gave it a try.  BOY, am I glad I did!

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!
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Hearty Vegan Breakfast Granola

Course Breakfast, Snacks
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Author David Hardwick

Ingredients

  • 2 cups pitted or chopped dates
  • 1/2 cup walnuts roasted peanuts, or almonds
  • 2 tablespoons of sesame tahini
  • 1 1/4 cups hot water
  • 1/4 cup honey or agave, or maple syrup
  • 1 tablespoons vanilla
  • 1 tablespoons molasses
  • 1 tsp maple flavoring
  • 3/4 tsp salt
  • 42 ounces old-fashioned rolled oats*
  • 1/2 cup shredded unsweetened coconut** (or more)
  • 1 - 2 cups slivered almonds coarsely chopped walnuts, and/or roasted peanuts roasted peanuts

Instructions

  1. Place dates and 1/2 cup nuts in blender. Add hot water, honey, vanilla, molasses, maple flavoring and salt. Blend for about a minute until smooth.

  2. Place the oats, coconut, and nuts in a roasting pan or very large mixing bowl.
  3. Add blended mix to the oats in the large bowl and gently mix together with your hands.
  4. Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!
  5. Work the wet and dry mixtures together for several minutes until all the oats are all very evenly moistened and coated.
  6. Place in large cake pans or cookie sheets, taking care not to pack or pat it down tightly. Keep it light and airy.
  7. Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!
  8. Place pans in oven at 200 degrees for about 8-10 hours. (I usually use a spatula to turn the granola a couple of times during the baking process.)
  9. Remove from oven and allow to cool. Store in an airtight container.

Ingredient Notes

  • HONEY: The use of honey is a hot-button of contention in the vegan community: some are fine with it, while others are vehemently opposed to its use. Uncle David is one of the former; however, if you avoid honey altogether, you can substitute agave 1:1 for the honey.
  • NUTS: I have literally never made this the same twice: I’m always mixing up the nut blend, or adding more coconut, or throwing something in when I have a handful leftover that I don’t know what else to do with.
  • OATS: Uncle David’s says, “Preferably Quaker or Three-Minute brand—avoid other and most bulk brands. They go to pieces and don’t make a tender, flaky granola“*
  • COCONUT: We loooove coconut in our house, so I always use at least 2 cups.**
  • TAHINI: If you don’t have tahini, peanut butter makes a fine substitute.

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

It is a good idea to use an oven thermometer to be sure your oven is really 200 degrees. We have found that ovens vary greatly and granola can easily burn if the temperature is too high. For really tender granola, use a convection oven!

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

BONUS IDEA!  The first time I made this, while I was “testing” the puree, it occurred to me that is would make a fabulous fruit dip, and it did! All you need to do is mix the date puree (from step #1) 50/50 with plain yogurt, add an extra splash of vanilla, then serve it up with some fruit chunks. People will call you a genius!  

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!


Sugar & Spice Cranberries

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Sugar & Spice Cranberries are a tart, sweet treat – made with a deliciously spiced simple syrup.

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

The older I get, the more I come to appreciate the simple things, and at no time of the year do I feel this more intensely than during the holiday season. Call me boring (and some of you will!) but one of my favorite things to do this time of year is curl up with my sweetheart in our big, comfy chair and watch “It’s a Wonderful Life.” Not because I love the movie so much – honestly it isn’t my favorite. But it is his favorite. And let me tell you, to see the man that you fell in love with three decades and more ago still tear up when George Bailey stands on those stairs, the whole town gathered around, and that little bell on the Christmas tree rings – that moment is why I love it. In that moment when Jimmy Stewart, standing there holding Juju and her petals, smiles that magnificent whole body smile of his and somehow manages across seven decades to communicate to us on a level so deep that the first recognition comes not in cerebral cognizance, but through the base reactions of our own bodies – as our eyes well up and our cheeks flush and our hearts grow; in that moment we know – to our marrow – that life really is wonderful.

And then…that moment when the tensile strength of the water’s edge breaks and that single heavy tear falls down his face and he pulls me close and looks into me with wide-open eyes and wraps my soul in his smile. That. That right there. I would watch “It’s a Wonderful Life” a thousand times from beginning to end for that.

Believe me; I didn’t intend to go this direction at all when I started typing, but here I am. And now, here you are reading it. I guess that’s the thing about being your own editor: sometimes you keep the sentences [even the ridiculously long fragments] you love – not because they are particularly good, but simply because you love what they mean to you. 

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

And now, back to our regularly scheduled program….

This post grew from the need to make a Spiced Simple Syrup for an amazing Spiced Cranberry Mule that Mr B will be sharing in an upcoming post. I started thinking about garnishes for his latest concoction and remembered seeing a recipe for Sugared Cranberries that I’d always wanted to try.  Then, as usual, I decided to take it a step further, and Voilà! Sugar & Spice Cranberries!

Sugar & Spice Cranberries are a tart, sweet treat, made with a deliciously spiced simple syrup; perfect for holiday snacking, creating beautiful garnishes, or decking out everything from salads to desserts.

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman
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Sugar & Spice Cranberries

Prep Time 5 minutes
Total Time 5 minutes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1/4 cup Spiced Simple Syrup Recipe Below
  • 1 cup fresh cranberries
  • 1 cup granulated sugar

Instructions

  1. Line a baking pan with a silicone mat, aluminum foil or plastic wrap and set a wire cooling rack on top.
  2. In a small bowl, toss one cup of cranberries in ¼ cup of the spiced simple syrup. Remove with slotted spoon and place on wire rack. Let cranberries set on the wire rack for at least an hour.
  3. Place the granulated sugar in a medium bowl or Ziploc bag, and toss the sticky cranberries until well coated. Refrigerate prepared cranberries for at least an hour before using. Cranberries can be refrigerated for up to a week.

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman
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Spiced Simple Syrup

Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 cups water
  • 2 cups granulated sugar
  • 3-4 slices fresh ginger
  • 4-5 cinnamon sticks
  • 3 whole star anise
  • 15 whole allspice

Instructions

  1. In a small saucepan over medium-high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved. Bring mixture to a boil and allow to simmer for 4-5 minutes. Remove from heat and allow mixture to cool completely.
  2. Using a slotted spoon, remove spices from liquid and pour into bottle or jar. Mixture can be refrigerated for at least two weeks.

You should probably make a batch this weekend – you may be needing a little Spiced Simple Syrup and some Sugar & Spice Cranberries sooner than you think!

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman
Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman
Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce

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Serve up this is crowd-pleasing Big Cuban Salad at home or at your next potluck! 

Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce

Earlier this summer, while I was putting together my How to Build a Buddha Bowl post, I came across an amazing recipe for Cuban Quinoa Bowls on one of my favorite food blogs, HeatherChristo.com. It quickly became my go-to Bowl combo, and I’ve been making variations on it for a couple of months now.

Recently, I decided to go BIG and take a Buddha Bowl to a potluck. I wasn’t sure how it would be received, because I’ve observed that people at parties tend to stick with what they know; often leaving new, unfamiliar foods (particularity those that come with blatant hippy undertones) to wither like wallflowers at a sock hop. (No, I’m not really that old.)

As it turned out, my Big {Cuban} Salad was definitely not a wallflower. In fact, it was a surprisingly huge hit, and I left the party with a empty bowl and a feeling of accomplishment.

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 

To make this big, beautiful salad, the first thing you need is a vessel to put it in. I use a pasta bowl that customarily serves as our everyday fruit bowl. It’s very large and shallow, with a flat bottom and lots of open space to showcase the color and beauty of all the ingredients.

Speaking of ingredients…

At first glance, the ingredient and instruction list below may appear a little daunting, but don’t let looks throw you. It’s actually very easy to put together, and the results will make you the belle of the ball at your next potluck.

Watch this → I made a cool little video to show you how it all goes together!

Note: I like to make all the ingredients the day before and chill them, then assemble everything the day I plan to serve it, but that’s just me.  This salad is great whether you assemble it with warm ingredients or cold – it’s just a matter of personal preference. 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
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Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce

Author Renée ♥ The Good Hearted Woman

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 3 green onions minced

Roasted Sweet Potatoes

  • 1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon kosher salt

Black Beans

  • 1 cup cooked black beans =1 can, rinsed & drained
  • 1 tablespoon olive oil
  • 1/2 large onion chopped fine
  • 1/2 large red sweet pepper
  • 1 clove garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt

Cilantro-Avocado Dressing

  • 1 large avocado
  • 2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • Juice of one lime

Spicy Maple-Lemon Cashew Sauce

  • 1/3 cup cashews
  • 1 cup very hot water
  • 2 clove garlic
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch kosher salt

Additional Ingredients

  • 5-6 cups salad greens
  • 2 cups Cherry Tomatoes halved

Instructions

  1. Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.

Seasoned Quinoa

  1. Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
  2. Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
  3. Remove from heat. (Keep lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.

Roasted Sweet Potatoes

  1. Preheat oven to 400°F.
  2. Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  3. In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
  4. Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
  5. Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork tender. Remove from oven and allow to cool.
  6. Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 

Black Beans:

  1. While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
  2. Add black beans, cumin and salt and cook for 5 more minutes, until beans are tender.
  3. Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  4. Set aside and allow to cook completely.

Cilantro-Avocado Dressing

  1. Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
  2. Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  3. If mixture is too thick, add a little extra water.

Spicy Maple-Lemon Cashew Sauce

  1. Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice and maple syrup.) Puree on high until smooth. Season to taste.

ASSEMBLY

  1. Evenly distribute greens in the bottom of very large, flat-bottom bowl.
  2. Mound Quinoa in the middle.
  3. Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
  4. Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
  5. Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.
Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck!

Serve up this is crowd-pleasing BigCuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! | The Good Hearted Woman

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How to Make a Buddha Bowl {+ 37 Delicious Bowls}

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The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. 

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

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl = Big Bowl of Awesome

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

I have recently fallen in love with Buddha Bowls and plan to make them the cornerstone of our menu this summer. However, I have one little problem: when I’m thinking up a Bowl, I feel a lot like I did the first time I got a 64-color box of crayons – there are so MANY choices!! To aid in this dilemma, I created the following infographic to magnet to our fridge, and will be using it as a road-map to make the task of creating new combinations a bit easier.  [If you want to print one out for your fridge, click here for a printable PDF.]

How to Make a Buddha Bowl

Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss.

Buddha Bowl Bliss | The Good Hearted Woman
Note: This infographic is provided as a jumping-off point, and is by no means an exhaustive list. 🙂 

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

Vegan & Vegetarian Bowls

  1. Brown Rice Veggie Bowl [Eat.Thrive.Glow.]
    How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

    Brown Rice Veggie Bowl [Eat.Thrive.Glow.]

  2. Red Quinoa and Edamame Budha Bowl [Vegetarian Gourmet]
  3. Miso Beet and Quinoa Budha Bowl [Vegetarian Gourmet]
  4. Teriyaki Tofu Bowls with Cauliflower Rice [Jessica Gavin]
  5. Chili Roasted Sweet Potato + Black Bean Quinoa Salad [Simply Quinoa]
  6. Hippie Macro Glow Bowl [The Glowing Fridge]
  7. Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing [Heather Christo]
  8. Vegan Buddha Bowl with Spiced Chickpeas [Well & Full]
  9. Peanut Tofu Buddha Bowl [Delish Knowledge]
  10. Healthy Thai Coconut Quinoa Bowl [Get Healthy U]
  11. Black Rice Bowl with Roasted Pumpkin, Harissa & Goat Cheese [Food Faith Fitness]
  12. South of the Border Buddha Bowl with Velvety Southwestern Dressing [Yummy Beet]
  13. Vegan Korean Bibimbap [Crazy Vegan Kitchen]
  14. Roasted Garlic Buddha Bowl [A Virtual Vegan] 
    How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

    Roasted Garlic Buddha Bowl [A Virtual Vegan].

  15. Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce [Pinch of Yum]
  16. Asian Pineapple Salad with Coconut Peanut Dressing [Carlsbad Cravings]
  17. Thai Style Buddha Bowls [Leelaliscious]
  18. Avocado Quinoa Harvest Bowl [In It 4 the Long Run]
  19. Dragon Bowl [The Blenderist]
  20. Spring Harvest Bowls with a Dill Shallot Vinaigrette [With Food & Love]
  21. Moroccan Quinoa Salad [Green Kitchen Stories]
  22. Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl [Blissful Basil]
  23. The Ultimate Winter Bliss Bowl [Pinch of Yum]
  24. Shaved Purple Asparagus & Asian Vegetable Soba Noodles [Strength & Sunshine]
  25. Farmers Market Sesame Miso Noodle Bowls with Garlic Chips [Half-Baked Harvest]
  26. Goddess Bowl [Sew French]
  27. Soba Noodles with Vegetarbles & Peanut Sauce (Vegan) [Cookin Canuck]
  28. Sriracha-Lime Shrimp and Soba Noodle Bowl [Fitness Magazine]
  29. Bangkok Coconut Curry Noodles Bowl [Pinch of Yum]
  30. Forbidden Rice Buddha Bowl with Crispy Tofu [Natural Girl, Modern World]
  31. Berry-Almond Quinoa Salad [Two Peas & Their Pod]

The following bowls are not vegan or vegetarian, but provide delicious inspiration nevertheless. (Not to mention some amazing sauce options!)

Meaty Bowls

  1. Copycat Chipotle Burrito Bowls [More Than Pancakes]
  2. Grilled BBQ Chicken Quinoa Bowls [The Complete Savorist]
    How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

    Grilled BBQ Chicken Quinoa Bowls [The Complete Savorist]

  3. Southwestern Buddha Bowl [Simply Sissom]
  4. Grilled Japanese Farm Style Teriyaki Bowl [Feasting at Home]
  5. Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema [Half-Baked Harvest]
  6. California Chicken, Veggie & Avocado Rice Bowls [Half-Baked Harvest]

We’d love it if you’d share your favorite Bowl ideas in the comments below! 

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

The Good Hearrted Woman is a participant in a number of affiliate programs, including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!


Strawberry Freezer Jam {Tutorial}

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Strawberry Season is here! It’s time to make Strawberry Freezer Jam!!!

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Strawberry freezer jam is one of the best, easiest (and tastiest!) ways to preserve the fresh taste of summer. If you make enough, it will last well into the wet, cold, dark days of winter, when a spoonful of freezer jam on a fresh buttermilk biscuit is like sinking your teeth into a bursting bite of strawberry bliss spread on a warm, pillowy wafer of sunshine.

Too much?  Yeah, well, you know what I mean. Let’s get to it.

IMPORTANT NOTE: This tutorial is written for use with MCP Regular Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, the amounts may differ slightly.  

That being said, I’m pretty sure that all the pectin companies use the same guy to write their directions, because as far as I’m concerned, they are all messed up.  The directions have you measure things [sugar] really early without telling you that they will not be added at that time.  They have you measure other things [lemon juice] out and never actually include any instructions about when to add it – you just have to figure it out for yourself.  I’ve made a ton of strawberry freezer jam, and by now you’d think I’d have the process memorized, but every year, I still have to remind myself – “Put the sugar in last. Put the sugar in last. Put the sugar in last.”  Hopefully, this tutorial will set things right.

First, you need some strawberries. For one batch of Strawberry Freezer Jam, you need about four pints. (Or three very generous pints.)

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

STEP 1 – Mashed the berries

Clean and hull the berries, and then squish them up, a cup or so at a time, with a potato masher.  You can process them in a blender or food processor if you prefer, but I like having actual strawberry pieces in my jam. Pulverizing them beyond recognition from the get-go makes for a too-smooth jam, in my opinion.

Measure out exactly 3 1/4 cups of mashed berries into a large bowl. (Later you will see I had to change bowls because I wasn’t thinking when I started making this batch. You need a big bowl.)

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 2 – Measure the sugar

Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and then set it aside. Do not put the sugar into the berry mix yet.  (It is good to measure it now though, because (a) it is ready when you need it, and (b) you can use the same measuring cup later for the corn syrup.)

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 3 – Mix the lemon juice into the berries

Measure out 1/4 cup lemon juice. The box directions say to use fresh, but this is one time when I do use the bottled stuff. It works just fine. Stir the lemon juice into the mashed strawberries.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 4 – Add the pectin

Next you need your pectin. (As I stated previously, this tutorial is written using MCP Regular Pectin. I have a lot of friends who swear by Sure-Jell (which I’m pretty certain is made by the same company that makes MCP).  I also have a lot of friends who love the low-sugar pectin options.  I may change in the future, but I’m an MCP girl right now.

Sprinkle the pectin on top of the strawberry lemon juice mixture and stir it in. I do this a little at a time to avoid having little pectin lumps in my jam mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 6 – Stir the berry mixture

Stir the strawberry and pectin every five minutes or so, for 30 minutes total. Some people are very precise about this stirring. They set timers and get all fidgety if they are 30 seconds late. My jam is lucky if I stir it every 10 minutes. I usually use the time to clean up the kitchen: complete a task, stir the jam, complete another task, stir the strawberries again.  Some chores take longer than others, so my timing is never every five minutes.  Don’t sweat it – my jam always turns out fine.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

>Forehead slap!< It was right about this time that I realized my bowl was way too small and changed bowls.

Step 7 – Add the corn syrup

After 30 minutes have passed, give the strawberry mixture one last stir. Then measure out one cup of corn syrup.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Pour the corn syrup into the strawberry mixture.  Stir it in well. (Here is me, pouring corn syrup with on hand, taking pictures with the other.  This is normal, right?)

Step 8 – Add the sugar

NOW.  Now it is time to add the sugar.  Pour it in slowly, stirring it in as you go, so that there are no sugar lumps in the mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Stir constantly until the sugar is completely dissolved.  This will take about five minutes.

By the time the sugar has completely dissolved, the jam will have thickened a little.  Don’t worry if it is still runny though – it takes about 24 hours to achieve optimum jamminess.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 9 – Finish up

Pour freezer jam into containers.  Leave a quarter-inch or more of headroom in any sealed containers.

You can eat it right away, but if you are planning to freeze it for later, be sure to allow it to sit out on the counter for a day to let it to set up.

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

That’s all there is to it. The whole process – start to finish – will take about 45 minutes. One batch makes about seven cups of Strawberry Freezer Jam.

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.
Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.
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