Vegetarian Archives | The Good Hearted Woman

Sun-dried Tomato Carbonara {20-Minute Dinner}

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

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

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

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

DID YOU KNOW?

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

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

5 from 5 votes

Sun-dried Tomato Carbonara

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

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Course: Main Course, Main Dish

Keyword: pasta, sun-dried tomatoes

Servings: servings

Calories: 296kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

6 oz. thin spaghetti or angle hair pasta
4 quarts water
2 tablespoons olive oil
1 tablespoon kosher salt
3/4 cup sun-dried tomatoes in olive oil loosely packed
2 large eggs lightly beaten
½ cup half & half or milk
¾ cup freshly grated Parmesan cheese divided
½ ounce fresh basil leaves about large 10-15 leaves
Freshly ground pepper and kosher salt
Additional fresh basil leaves to garnish

Instructions

Cook Pasta

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

While the pasta is cooking:

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

Finishing Up:

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

Notes

INGREDIENT NOTES

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

Nutrition

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Sun-dried Tomato Carbonara makes a perfect weeknight meal! 🍝 Just 20 minutes pot-to-plate! #vegetarian #meatlessmonday #pasta #carbonara #delicious #comfortfood Click To Tweet

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

October 29 By Renée ♥ 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer is a total crowd-pleaser at any celebration. It holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, look suspiciously like an oversized ashtray.)

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving.

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers.

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

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Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, Holidays

Servings:

Calories: 164kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

7-8 ounce Brie Wheel
1 sheet Puff Pastry I use Pepperidge Farm
3 - 4 ounces almond paste See Note
1/4 - 1/3 cup thick raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)
Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.

Nutrition

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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UPDATED: This post was originally published 2014.12.8.

Spaghetti Squash with Garlic & Almonds

October 10 By Renée ♥ 22 Comments

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

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A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time – after a very long day of teaching that followed a very short night of sleep – I realized that it called for a few things I didn’t have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes.

The results were amazing! Everyone in our family ate it – and liked it! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes.

Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We’ve served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.)

TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you’re set.

5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.

Prep Time10 mins

Cook Time30 mins

Skillet time5 mins

Total Time45 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: almonds, garlic, spaghetti squash

Servings: servings

Calories: 191kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 medium spaghetti squash halved and seeded
Olive oil
Kosher salt
2 cloves garlic minced
½ cup chopped almonds toasted
1/2 ounce fresh basil chiffonade (about 1/4 cup)
2 ounces Jarlesberg shredded (about 1/2 cup)
Fresh ground black pepper

Instructions

Roast Spaghetti Squash

Preheat the oven to 375°.
Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
Allow cooked squash to cool cut side down for at least 10 minutes. Use a fork to scrape out the insides and separate strands. Set aside.
[For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

Spaghetti Squash with Garlic & Almonds

Heat a 10-inch cast iron or other large, heavy skillet over medium heat. Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast. (You will smell the toasting before you see it.)
Immediately reduce heat to low, and add a tablespoon or so of olive oil. Toss in the minced garlic and sauté one more minute.
Stir in cooked spaghetti squash and turn heat back up to medium. Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. (Try not to cook it too long, or the spaghetti squash strands will get mushy.)
Remove from heat. Toss in grated Jarlsberg cheese and fresh basil. Using tongs, toss to mix. Salt and pepper to taste.
Garnish with additional cheese, almonds, and basil. Serve warm.

Nutrition

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5 from 8 votes

How to Roast a Spaghetti Squash

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: spaghetti squash

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 medium spaghetti squash halved and seeded
Olive oil
Kosher salt
Freshly ground black pepper

Instructions

Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
Use a fork to scrape out the insides and separate strands.

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Originally published March 15, 2015

Loaded Baked Potato Soup {with a Sweet Surprise!}

October 7 By Renée ♥ 13 Comments

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness.

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Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals” – and this one I’ll even serve to company!

“Oh, you’ll be here in half an hour? And you’re starving? No problem!”

The first time I made this soup was when my girls were young and they unexpectedly brought home a few extra friends for dinner. We never turn away a hungry kid, but I had barely enough potatoes to begin with, and so I wasn’t sure we would have enough soup to go all around. I did, however, have a sweet potato, so I threw that into my baked potato soup instead.

Oh, my! What a difference that little sweet potato made! I’ll never make baked potato soup without one again!

Fast, economical, and straightforward, this delicious, easy-to-make Baked Potato Soup has a chowder-like consistency and a sweet surprise on the ingredient list. Check it out!

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

It is important to use and Idaho, Russet or other “starchy” type potatoes for this soup. The Russet has a neutral flavor and high starch content, which gives it a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup like this one.

I have also successfully made this Baked Potato Soup with Yukon Gold potatoes, but the soup required a little more “mashing” than usual to achieve the desired consistency. (See Recipe Notes)

DO NOT USE waxy potato varieties (e.g., red potatoes, new potatoes, fingerling, etc.) for this recipe. Waxy potatoes have a low starch content and have a creamy, firm flesh that holds its shape well after cooking. They do not break down easily when cooked, resulting in a thin, bodiless soup.

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe.

What’s the difference between orange and white sweet potatoes anyway? (And my Gramma told me the orange ones were yams. Are you contradicting my Gramma?)

I don’t know about you, but I grew up calling orange fleshed sweet potatoes “yams.” However, as I have since learned, it is nearly impossible to find true yams is the United States. Most of the tubers we were fed as children and told were yams were really sweet potatoes. It’s true.

OK, now that we’ve cleared that up, here’s the scoop on the differences between orange and white sweet potatoes.

While sweet potatoes around the world come in many different colors – brown, red, yellow, white, even purple – in the United States, nearly all of our sweet potatoes fall into two categories: [1] golden skin with creamy white flesh, and [2] brown or copper skin with an orange flesh.

Orange sweet potatoes are the heroes of holiday side dishes everywhere. They have a sweet, smooth, soft texture. White sweet potatoes, on the other hand, have a milder flavor and crumblier texture when cooked.

FYI Classroom Teachers: While I was preparing this post, I ran across these nifty (and free) Sweet Potato related STEM resources offered by the The North Carolina Sweet Potato Commission.

Garlic

This is for all you cooks who habitually double the garlic in a recipe (I see you). You (i.e., We) are the reason this recipe recipe only calls for one clove of garlic instead of two. One large or two average-sized cloves are perfect, but if I put “2 cloves of garlic” in the ingredient list, someone is going to make this soup with four cloves instead, which is way too much – it simply overpowers everything.

All that being said, if you like a garlicky soup, you can safely add one more clove, for a total of two cloves of garlic.

5 from 4 votes

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fast, easy, and de-licious!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Course: Soup

Cuisine: American

Keyword: bacon, onions, potatoes

Servings: bowls

Calories: 217kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Enameled Cast Iron Dutch Oven

Ingredients

1 large sweet onion chopped 1/4"
4 ounces raw bacon chopped into 1/4" pieces
1 1/2 - 2 pounds russet potatoes about 3 large, peeled and cubed 1/2"
8 ounce white sweet potato peeled and cubed 1/2"
3 cups chicken broth
1 cloves garlic minced
1 teaspoon kosher salt or to taste
1 cup half & half
dash hot sauce
freshly ground pepper

Garnish | Serve on Side

additional bacon bits
sliced green onions
freshly chopped tomatoes
grated cheddar cheese
sour cream

Instructions

Heat a cast iron Dutch oven or other heavy stockpot over medium heat until a drop of water sizzles on the surface. Add the chopped bacon pieces and stir with a wooden spoon to distribute in the pot. Cook bacon pieces over medium heat until bacon pieces are crispy. Turn off heat.
Remove bacon from pot using a slotted spoon and set aside.
Turn heat up to medium-high. Add the chopped onions to the hot bacon fat and sauté until translucent. Add minced garlic and sauté for an additional minute.
Add chicken broth, chopped potatoes, salt, ground pepper, and hot sauce (optional). You should have just enough liquid to barely come to the top of the potatoes. (Add a little more broth or water if you need to.)
Bring to a boil. Reduce heat, and simmer, stirring occasionally, for 15-20 minutes, or until potatoes are tender but not too mushy.
Add half & half and reserved bacon bits. Stir over low heat until soup is heated through. Remove from heat.
To thicken the soup slightly, use a potato masher to break up potatoes just a bit. Remember though, this is Baked Potato Soup, not Mashed Potato Soup, so don't get carried away!
Serve with green onions, grated cheese, bacon bits, grated cheese and sour cream on the side.

Notes

Baked Potato Soup is delicious directly off the stove, and can be eaten immediately. However, as with most soups, it's even better the next day!

Vegetarian Option

Substitute:

+ 2 Butter (for bacon)
+ 3 cup vegetable broth (for chicken broth)

Start at Step 2.

TIP: Bacon is way easier to chop small if it is slightly frozen.

Nutrition

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Originally published November 9, 2012.

Baked Oatmeal Breakfast Bars

August 21 By Renée ♥ 6 Comments

These delicious Baked Oatmeal Breakfast Bars will give them something hearty and healthy to start their day – no matter how fast they have to run for the bus!

7:54 a.m. – The typical time that our little Princess rolls her fanny out of bed to get ready for school.

8:03 a.m. – The time that the bus rolls up at the corner to carry the aforementioned Princess off to school. (It used to be 6:50 a.m.: things are better now.)

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Seven minutes. Em has an average of seven minutes – to get dressed, check her face, comb her hair, check her face again, maybe put on a little make-up, gather her school supplies that were supposed to be together the night before, grab her clarinet, hug her Mama and run out the door…

Breakfast? Most often, it is in her hand – because if she can’t hold it and eat it before she gets to the bus stop, it won’t get eaten. Because, heaven forbid should anyone know that she actually eats breakfast. (“It’s embarrassing.”) And somehow, no matter how early she gets up, it doesn’t change the amount of time she allots for eating breakfast. Thirteen-year old girls are weird.

Any Mama or Papa who has children who hop on a school bus has at least a few mornings when there isn’t time to sit down and eat anything. Some of us more than others, I’m sure, but we’ve all been there. So when you press something into their hands as they bolt out the door, you hope it’s something healthy and delicious (and NOT full of weird chemicals and preservatives) – something that will stick with them for the whole morning. Something that might even remind them that they are loved.

A few weeks ago, I threw a bunch of ingredients in a bowl, waved my magic spatula and came up with a new favorite – soft, healthy, hand-friendly oatmeal breakfast bars full of oatmeal and yumminess.

I like to wrap these breakfast bars individually and freeze them in gallon-sized Ziploc bags, then take out however many I need the night before. They’re great cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.

[NOTE: This post has been updated. It was originally published in February 2014. Our little Princess leaves for college this fall!]

Oatmeal Breakfast Bars Recipe | Gluten-free, Dairy-free | The Good Hearted Woman

5 from 5 votes

Baked Oatmeal Breakfast Bars

These soft, hand-friendly oatmeal breakfast bars are gluten-free, dairy-free and full of oatmeal yumminess.

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

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Course: Breakfast, Snack

Cuisine: Dairy-free, Gluten-free, Vegetarian

Keyword: Breakfast Bar Recipe, Breakfast Bars

Servings: Bars

Calories: 212kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

3 eggs
1 tsp vanilla extract
2 cups unsweetened applesauce
1 large banana mashed
½ cup honey
5 cups old-fashioned rolled oats
¼ cup ground almonds or ground flaxseed
1 Tbls ground cinnamon
1 tsp ground ginger optional: I love ginger!
1 Tbls baking powder
1 tsp salt
2 cups almond milk

Optional Breakfast Bar Add-ins

¼ cup coconut
¼ cup golden raisins or craisins
¼ cup sunflower seeds
¼ cup anything else that sounds good ahem… chocolate chips, anyone?

Instructions

Preheat oven to 375°.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, ground almonds, ginger, baking powder, salt and and “optional additions” you choose, mix well with wet ingredients.
Pour in almond milk and stir combine. Set on counter for 15 minutes to allow the mixture to thicken slightly.
Line a large jelly roll pan with parchment paper. Spread mixture evenly over parchment paper.
Bake 1 hour, or until the top is slightly golden and it is “bouncy” to the touch. (Like a heavy quickbread.)
Cool and cut into 18 bars.
To store, wrap each bar individually in plastic wrap and then freeze them in gallon freezer bags.

Notes

I like to wrap these individually and freeze them in gallon-sized Ziploc bags, then take out however many I need the night before. They’re great cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.

NOTE: Nutritional analysis DOES NOT INCLUDE optional add-ins.

Nutrition

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Cornbread Breakfast Casserole {Leftover Makeover}

August 1 By Renée ♥ 12 Comments

Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.

To make this scrumptious layered Cornbread Breakfast Casserole, all you need is leftover cornbread, leftover chili or thick stew, and a handful of standard pantry and fridge staples. Easy-peasy!!!

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Cornbread is one of those things that is best eaten the day it is prepared: after that, it quickly begins to toughen and lose its freshness.

Recently, while developing my recipe for Sweet Skillet Cornbread, I made four separate batches of cornbread in the same week. I usually try to string recipe tests out over a few weeks, but that didn’t happen this time, and as a result, we had a mountain of leftover cornbread.

Normally when I have leftover cornbread, I crumble and freeze it for use as breadcrumbs and casserole or pasta topping, but that lovely cornbread pile just called out to be made into something wonderful.

My first thought was to make a savory cornbread pudding, but then, Ooo… What about a stratta? (FYI – stratta, or strata, is just a fancy name for a layered casserole, often prepared with bread).

As it happened, we had a fridge full of fresh eggs thanks to Lady Bird Johnson and Harriet Lane Johnston (our two chickens), and a bowl of leftover chili. A plan began to take form.

The leftovers that I used for this Cornbread Breakfast Casserole recipe were equal to roughly 1/3 of a batch of Sweet Skillet Cornbread.

It is a long road from having a cool food idea to creating a viable recipe that is both tasty and can be successfully replicated by others. That road requires knowledge, preparation, organization, and testing, testing, testing.

When I’m working on a new recipe, I usually make it between one and four times, depending upon how involved it is and how many times I’ve made it in the past. For tried and true recipes like Mom’s Spaghetti Sauce or Split Pea Soup, which I’ve made countless times in the past, I make a single batch to verify ingredient amounts, instructions, and cooking times – and so that I can take pictures, of course!

For original recipes like this Leftover Cornbread Breakfast Casserole, however, I make the recipe a minimum of three times, and often more. A few years ago, Mr B and I made at least seven batches of (Almost) Original Taco House Fiesta Dressing before we deemed it perfect.

Having all that extra leftover cornbread at the same time gave me the opportunity to make and test something new. As I chiseled away at my Mountain of Leftover Cornbread, turning it into a trio of breakfast casserole test runs, I started wondering about how other food writers, recipe developers, and bloggers approach the task of proving a new recipe, so I ask a few of my foodie friends to share a little about their process.

It was interesting to learn how other food writers approach the challenge of testing out a recipe. I know first hand the amount of time and work involved, but the lengths some go to in pursuit of perfection surprised even me! (I’m looking at you and your 100 cakes, Eileen! 😉) Check out what they have to say:

QUESTION: On average, how many times do you make a recipe from start to finish before posting it to your blog? What is your standard process for developing recipes?

Every recipe has been tested at least three times in my kitchen after it’s been perfected. First test is for measurement accuracy. Second is for timing. Third for photography. New recipes and new methods are tested more extensively before they enter this process. When someone tries a recipe from my blog I want them to know it will turn out and I can’t give that guarantee by making a recipe just once.
~ Renee, Renee Nicole’s Kitchen

I make all of my recipes about 4 to 5 times before I post. The first two times are just for me and my husband to eat. I make most of my changes at this stage. The next two batches are given out to different groups of neighbors to get outside feedback. Finally, if I haven’t done it already, I make it one last time to re-shoot any photographs that I might want for the article.
~ Valerie, Tiny Kitchen Cuisine

Typically once 😂, sometimes twice, but the most to date I’ve repeated and photographed and tweaked was my Nutella Banana Bread; I made it 3x in 10 days. I share that experience in my post. Most of my recipes are tried and true and since my focus is easy and simple, if I can’t get it right the first time then I typically don’t make it again.
~ Kathleen, The Fresh Cooky

[I make a new recipe] at least 3 times, then more to test different substitutions that I know readers will ask about…so I usually make each one 10x (including one for photos and one for video). I work ahead so I spread out the batches (so we’re not eating the same thing 10x in a short time frame).
~ Laura, Joy Food Sunshine

Because I have a baking blog and baking recipes need to be precise, I usually make a recipe a minimum of 3x before I’m ready to post. Four or five tests for a recipe is not unusual. For my Pound Cake Perfection recipe I baked over 100 cakes to get the best recipe possible.
~ Eileen, Baking Sense

Usually it’s 3 times but sometimes more if I end up creating variations or if I want to test different methods of cooking (stove top, instant pot, etc). There was one time where I tested it like 6 times and ended up with so much leftovers that my husband told me to STOP! haha..because he ends up eating most of it.
~ JinJoo, Kimchimari

I make a recipe at least three times and sometimes more before the recipe is completely worked out. By the time I’ve done the video and the photos and all the recipe testing it’s a total of 7 or 8 times. By that time I never want to see it again. Lol. I actually have a little group of people who I call my baby bellies who take a lot of extras off of my hands..
~ Wendi, Loaves and Dishes

Typically, the third time is the charm, although I have nailed recipe experiments on the first try (but made it again to be sure) … and abandoned ideas altogether after too many tries, chalking them up to “recipe fails.” When it comes to recipe development, like anything creative (plus scientific), you must be willing to fail in order to succeed.
~Kelly, Kitchen Gone Rogue

I like to make my recipes 3-4 times before posting, assuming it’s a brand new recipe. If it’s a family favorite that I’m just getting around to posting, it won’t take that many tries. If it’s a dessert recipe I try to time it around a social gathering of some sort so I can give a batch or two away.
~ Megan, Scratch to Basic

Overall, three successful trial runs seems to be the magic number for the majority of recipe developers who responded to my question, though clearly everyone puts their own spin on that triple-check. Many thanks to those recipe writers and bloggers quoted here, as well as the many others who chimed in, for all their hard work and dedication!

Now it’s time to grab those leftovers out of the fridge and throw together one of the best breakfast casseroles you’ve had all year!

5 from 6 votes

Leftover Cornbread Breakfast Casserole

Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.

Prep Time25 mins

Cook Time30 mins

15 mins

Total Time1 hr 10 mins

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Course: Breakfast or Brunch, Main Dish

Cuisine: American

Keyword: cornbread, eggs, leftovers

Servings:

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

2 tablespoons butter divided
1 large sweet onion peeled and sliced 3/8" - 1/4" thick
3 - 4 cups leftover cornbread sliced, cubed or crumbled (see note)
1 1/2 - 3 cups leftover thick chili or stew
1 -2 cups grated cheese cheddar and mozzarella are always safe bets, but feel free to use whatever goes well with your "leftover layer."
8 - 10 whole eggs

Instructions

Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes. Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown. Immediately place the onion slices in hot butter in the skillet in a single layer. (You can crowd them a bit because they will shrink as the cook.)
Fry onions for about 2-3 minutes, or until golden. Using a spatula, carefully turn onion slices over to fry the other side. When onions are nicely browned on each side, carefully remove them from skillet using a spatula and set aside on a plate.
Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.
Cornbread Layer #1 • Cubed
Into the prepared cast iron pie dish, lay in 1 1/2 - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about 1/2 inch of cornbread.
In a small bowl, whisk together 2 eggs and 1/3 cup milk. Season with 1/4 teaspoon salt and a few turns of freshly ground pepper. Pour evenly over cornbread layer in pie dish. Press down slightly, just enough to flatten layer.
Grated Cheese Layer
Sprinkle grated cheese over cornbread layer.
"Leftover" Layer
Spread leftover chili (or stew, or whatever you are using) on top of the grated cheese.
Cornbread Layer #2 • Crumbled
Spread 1 1/2 - 2 cups crumbled leftover cornbread over the top of the Leftover layer.
Carefully crack 6 to 8 eggs onto casserole, arranging them evenly in a ring around the top of the casserole.
Arrange pan-fried onions around egg yolks. (This is actually kind of fun: I was thinking of Vincent Van Gogh while I was working.)
Bake for 30 to 35 minutes at 350°. Whites should be set, and the whole thing is relatively firm to the touch. Allow casserole to rest for 10 minutes before slicing.
Garnish with chopped fresh parsley or cilantro. Serve warm.

Notes

For best results, use leftover cornbread from my Sweet Skillet Cornbread recipe.

Preparing Leftover Cornbread

If possible, try to avoid making your leftover cornbread into fine breadcrumbs. This will result in a very heavy, dense casserole.

I prefer to cube, or even slice, the cornbread that I use for the first layer. I try to slice it 3/8 - 1/2" thick, and use the slices to cover the bottom of the pan. That said, occasionally leftover cornbread defies slicing; in which case I try to keep it in the largest crumbled state possible. I use the larger crumbles for the first layer, and smaller crumbles for the top layer.

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

I found the act of arranging the pan-fried onions around the egg yolks quite therapeutic. I was thinking of Vincent Van Gogh while I was working.

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

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Sweet Skillet Cornbread {with Pan-fried Maple Corn}

June 25 By Renée ♥ 18 Comments

Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.

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My mother was raised in Missouri (which she adamantly pronounces “Missour-rah,” in case you’re wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread.

This Sweet Skillet Cornbread recipe isn’t my mother’s, although I wish it was. (I’m still looking for that one.) However, it does come close, especially with regard to texture: neither too cakey nor too gritty, this cornbread resides in a happy middle ground.

As far as sweetness, this skillet cornbread leans a little more north than my mom’s cornbread ever did (I may have a a bit of a sweet-tooth), but it definitely isn’t as sweet as those squares of yellow cake they serve on the side at your local rib chain.

When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.

**What Makes This Sweet Skillet Cornbread Recipe Unique?**

Cornmeal Presoak – I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth. Presoaking the cornmeal in warm milk significantly reduces the cornmeal’s gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference.
Hot Skillet Start – When you transfer the cornbread batter into the preheated skillet [Cornbread, Step 5], you are essentially starting to fry a giant cornbread pancake. This results in a nice toasty brown on the bottom and gets the baking process going quickly.
Pan-fried Maple Corn – Gotta say, I’m giving myself a pat on the back for coming up with this idea. 🤚🏼. Not only does the pan-fried maple corn gives the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.

Baking Tip: Reduce the grittiness in homemade #cornbread by presoaking the cornmeal in warm milk before making the batter. 🌽 More tips, plus Sweet Skillet Cornbread {with Pan-fried Maple Corn} #recipe. #bakingtips Click To Tweet

PREP NOTES:

Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter can and should be made entirely by hand.
Be sure to use medium grind cornmeal, not course grind.
Add an extra egg if you like your cornbread to be more cake-like.
I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.

5 from 6 votes

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

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Course: Bread, Comfort Food, Side Dish

Cuisine: American

Keyword: cornbread

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

1 3/4 cups cornmeal medium grind
1 1/4 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
2 eggs
1/3 cup vegetable oil
2 tablespoons maple syrup (or honey)
1/2 teaspoon vanilla
4 tablespoons butter divided

Pan-fried Maple Corn

1 cups frozen corn
2 tablespoons butter
2 tablespoons maple syrup

Instructions

Preheat the oven to 425° F [220°C].
Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
Add dry ingredients to wet ingredients. Stir in 1/2 of the maple-glazed corn.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F [190°C]. Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.

Notes

IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating.

You can add an extra egg if you'd like the texture of your cornbread to be a little more cake-like.

If you are using a 12-inch skillet, reduce baking time by 5-7 minutes.

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

Note: Cornbread does not keep well, and is best if eaten immediately. I like to freeze any leftover cornbread for use in recipes or as cornbread crumbs. (I have a delicious recipe for Leftover Cornbread Breakfast Bake coming to the blog later this summer!)

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

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

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée ♥ 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

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Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order.

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.”

Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years! I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared.

Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! 🌻 #glutenfree #dairyfree #vegan #healthyfood #healthylifestyle #healthyrecipes #recipes Click To Tweet

5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 pound carrots peeled and cut into 2" pieces
1 large red pepper cored, seeded, and cut into eighths
1 teaspoon cumin
4 tablespoons olive oil divided
1 cup walnuts about 4 ounces
1 teaspoon smoked paprika or sumac
1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
2 tablespoons Pomegranate Molasses plus more for garnish
2 cloves garlic coarsely chopped
1 teaspoon kosher salt
1 teaspoon fresh lemon zest
1 cup warm water

Instructions

Roast Vegetables

Preheat oven to 425°F.
Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature.

If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

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

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

Ingredient Notes:

Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online.
Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well.
Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it.

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

Originally Posted June 2013.1

Light & Easy Spanakopita

May 30 By Renée ♥ 15 Comments

Our Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry stuffed with spinach, onions, feta, lemon, and herbs, all wrapped up in layers of buttery phyllo dough.

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Spanakopita (or Greek Spinach Pie) is easily on one of our favorite all-around meals. You can dress it up and serve it warm for dining in, slice and serve for an easy lunch, or eat it cold for a fast meal on the go.

Traditional spanakopita, as you may know, is usually high in fat, and often very heavy as well. However, after making just a few simple changes, I was able to reduce the fat in this Light & Easy Spanakopita recipe to half that of my original recipe. The outcome is a more tender, flakey pie, which Mr B and I much prefer over heavier versions.

Greek Spinach Pie can be served as a main course or as a hearty side. The lemony undertones go well with chicken or fish. (It probably pairs well with lamb too; but since I don’t eat lamb, I can’t say for sure.) Mr B and I find that a simple meal of spanakopita and table grapes is very satisfying.

Leftover spinach pie makes a delicious lunch or brunch entry; or try this breakfast favorite: slice cold spanakopita into Lincoln-log size pieces (about 1″x1″x4″), fry the resulting “spana-logs” in a skillet like sausages, and eat “spanakopita links” with eggs for breakfast!

Tips for Perfect Spanakopita

DRAIN THE SPINACH

Start with frozen spinach. (Yes, you can use fresh, but I have had much better results using frozen.)

First, defrost the spinach in the microwave, and allow it to cool until it is safe to handle. Then squeeze the crud out of it. I mean, really, really squeeze it. With your hands!

You can use a sieve or colander if you want, but you are going to have to get your hands wet at some point, so it will save you some time if you just dive right in. A pound of frozen spinach will squeeze down to about the size of an orange; somewhere between a baseball- and a softball-sized.

GO EASY ON THE BUTTER

This is one area where I was able to cut a lot of fat from my original recipe. You simply do not need to slather every layer in butter.

For each phyllo dough layer, dip the tip of a soft-bristle pastry brush into the melted butter 1/2″ or less: you don’t want to overload it. Brush each layer of phyllo dough with a few strokes of butter and then place the next layer.

Do not dip the brush in the butter more than once – you don’t need to completely cover each pastry sheet with butter. I usually do about two sheets with one brush dip, with the exception of the top sheet, which I paint lightly but completely.

BE A PHYLLO DOUGH BOSS

I used to be a little intimidated by phyllo dough. It is so fragile, and many recipes warn of its fragile nature and dramatically demand that you keep it covered at all times like a sickly newborn. Well, I am here to tell you, don’t worry! Phyllo dough is very forgiving, and my experience is that the results are always better than I imagine they will be when I put whatever I am making into the oven.

Thaw overnight in the refrigerator. If you forget, you can put it out on the counter for four or five hours (or all day if you are at work), but the results won’t be as even. Keep the package closed while you are thawing it. Do not thaw in the microwave. You can keep unopened, thawed phyllo in the fridge for up to a month.
Prepare all your ingredients and have EVERYTHING ready to go before you open the package!
Make sure your hands are dry when you handle it.
When you unroll it, cover it with wax paper or kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.)
Work fast when it is uncovered, and don’t get distracted. (Phyllo dough doesn’t care about your phone.)
If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week.

5 from 1 vote

Light & Easy Spanakopita (Greek Spinach Pie)

This lighter version of Greek Spinach pie has all of the flavor of the original with less than a half of the fat of traditional recipes.

Prep Time40 mins

Cook Time45 mins

Total Time1 hr 15 mins

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Course: Dinner or Appetizer, Lunch

Cuisine: Greek

Keyword: greek food, phyllo dough, spanakopita, spanikopita, spinach, spinach pie

Servings: large servings

Author: Renée ♥ The Good Hearted Woman

Ingredients

2 Tbls vegetable oil
1 large onion chopped
2 cloves garlic minced
1 lb frozen spinach thawed & thoroughly drained
2 Tbs fresh dill chopped (or 1 Tbls. dried dill)
2 Tbs flour I use Wondra
8 oz feta cheese crumbled
1 medium lemon
4 eggs lightly beaten
1 tsp. Cavender's Greek Seasoning or Salt & Pepper, to taste
15 sheets phyllo dough
Olive oil or butter flavored Pam
3 Tbs butter melted

Instructions

Preheat oven to 350°.
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
Mix in the thoroughly drained spinach and dill. Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
Zest the lemon and add zest to the spinach mixture. Squeeze the juice from the zested lemon halves into the mixture as well.
In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine.
Spray the bottom of a 9 x 13-inch baking dish with cooking spray. Lay one sheet of phyllo dough flat in pan.
Dip a pastry brush 1/2" or less into the melted butter: you don't want to overload it. Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter. (I can usually do at least two sheets with one brush dip.)
Add another sheet and repeat until you have five sheets total.
Spread 1/2 of spinach mixture over the buttered phyllo dough layers.
Layer on 5 more sheets of phyllo, buttering lightly in between each layer. Spread on remaining spinach mixture.
Top with the last 5 sheets of phyllo, buttering lightly between each layer.
Bake in the preheated oven 45-50 minutes, or until golden brown.

Nutrition

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

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

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

UPDATED 2019: Originally posted Jan 21, 2014

How to Make a Perfect Frittata {Plus 70+ Amazing Frittata Recipes}

February 13 By Renée ♥ 20 Comments

Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

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You know those days when you just cannot for the life of you come up with one more meal? The times when you just want someone to tell you what to make for dinner (or better yet, make it for you!)? The nights when you think, please just let me throw something in a pan and let it come out delicious with little to no effort on my part?

Frittatas may be just what you’re craving.

Basically a big oven-finished skillet omelet filled with all sorts veggies and proteins, frittatas are one of the easiest, most budget-friendly meals you can make.

When you decide to make a frittata, half the struggle is figuring out what to put into it. More often than not, I use leftovers: frittatas are a great way to use up all those bits and bowls that are waiting for you in the back of the fridge.

For inspiration, check out My Master Frittata Recipe (so fancy!!) below, which includes lists of ingredient ideas. Following the Master Frittata Recipe, you’ll also find links to 70+ delicious recipes to inspire you.

MASTER FRITTATA RECIPE

Making a basic frittata from leftovers is pretty straightforward. I’ve broken them down into six simple steps for the printable graphic below, listed here with a few extra notes:

Preheat oven to 375°F | 190°C.
• I sometimes turn the oven up to 400° for a shorter cook time.
Sauté vegetables and proteins in a large skillet until fully cooked.
• When everything is fully cooked, you want between 2 and 3 cups of combined cooked veggies and protein.
• I use a 10- or 12-inch cast iron skillet, depending on how big a crowd I’m feeding.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
• I sometimes use 1 or 2 more eggs, especially when using a 12-inch skillet.
Pour eggs evenly over skillet mixture. Sprinkle cheese over top.
• Once you pour in the egg mixture, stir it in a little so that it settles in and around the ingredients in the pan. The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren’t enough eggs, go ahead and whisk up another and pour it in. Don’t go crazy though – remember, the egg mixture will raise up quite a bit while baking.
Cook mixture over medium-low heat without stirring for 3 minutes.
• It helps to shake the pan once to settle everything together, but don’t stir, because the grated cheese may settle on the bottom, and that isn’t where you want it.
Transfer oven and bake about 30 to 35 minutes.
• Cooking time for frittatas is very flexible, because it is so dependent upon the ingredients used and the density of the frittata. I’ve made frittatas that were done in 20 minutes, and others that took almost an hour to cook. To test for doneness, insert a knife in the center of frittata – it should come out clean.
• If possible, allow the freshly baked frittata to set for 10-15 minutes before cutting.

HINT: Click image below for a printable PDF that you can magnet to the fridge!

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

NOTE: If you like this Frittata graphic, you might also like How to Make a Buddha Bowl.

5 from 1 vote

How to Make a Perfect Frittata

Frittata Perfection in six easy steps.

Print Recipe Pin Recipe

Course: Main Course

Keyword: frittata

Servings:

Author: Renée ♥ The Good Hearted Woman

Ingredients

Basic Frittata Ingredients

6-8 eggs
1/2 cup milk
~ 2 cups cooked vegetables
~ 1 cup cooked protein [optional]
1 - 1 1/2 cups grated cheese
Herbs spices, seasonings as desired

INGREDIENT INSPIRATION

Vegetables [~ 4 cups raw, or 2 cups cooked]

Butternut squash
Broccoli
Cauliflower
Carrots
Cherry tomatoes
Green onion
Kale
Leeks
Onion
Peppers
Scallions
Spinach
Tomatoes
Yellow Squash
Zucchini

Cooked Proteins [~ 1 cup cooked; optional]

Bacon
Carnitas
Chicken
Chorizo
Falafel
Ground beef
Ham
Italian Sausage
Salmon
Smoked Salmon
Taco meat
Turkey

Cheese [~ 1 – 1 ½ cups grated]

Bleu Cheese
Cheddar
Cottage cheese
Feta
Gorganzola
Gouda
Gruyere
Jarlsberg
Jack
Parmesan
Pepper jack
Swiss

Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

Cilantro
Garlic
Garlic salt
Mint
Onion flakes
Onion powder
Parsley
Red Pepper Flakes go easy!
Sun-dried Tomatoes
Taco seasoning
Thyme

Instructions

Preheat oven to 375°F | 190°C.
In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft. You want between 2 and 3 cups of cooked veggies and protein when everything is done.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
Pour eggs evenly over skillet mixture. (The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren't enough eggs, go ahead and whisk up another and pour it in.) Sprinkle cheese over top and shake the pan once to settle everything together.
Cook mixture over medium-low heat without stirring for 3 minutes. (I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.)
Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If possible, allow to set for 10-15 minutes before cutting.

Notes

SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.

COOK TIME: Depending upon the density of ingredients and type of skillet used, it can take up to an hour in the oven for the frittata to be completely cooked.

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Need more inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun!

MEATY FRITTATA RECIPES

Bacon, Apple & Gorgonzola Frittata [Tastfulventure]
Bacon & Brie Frittata [Building Our Story]
Bacon & Potato Frittata [Christina’s Cucina]
Bacon Lobster Omelette [Caroline’s Cooking]
Bacon, Spinach, Tomato & Ricotta Frittata [Beauty & the Foodie]
Bacon, Tomato & Cheddar Frittata [Homemade Food Junkie]
BLT Frittata with Ramen Noodles [Soup Addict]
Broccoli & Salami Frittata [The Schizo Chef]
Broccolini Cheddar Bacon Frittata [Umami Girl]
Buffalo Chicken Frittata [Thyme & Joy]
Caramelized Onion Frittata [Urban Foodie Kitchen]
Cheesy Ham & Asparagus Frittata [Cooking with Carlee]
Chorizo Frittata [Latina Mom Meals]
Cottage Cheese, Kale & Smoked Salmon Frittata [Supergolden Bakes]
Deep Dish Breakfast Frittata with Comté Cheese, Bacon, Sausages, Tomatoes and Mushrooms [Super Golden Bakes]
5-Ingredient Cheeseburger Frittata [Snacking in Sneakers]
Grilled Corn & Tomato Frittata [Hey Nutrition Lady]
Frittata with Goat Cheese, Leeks & Sage [The Gluten Free Homestead]
Hearty Southwestern Frittata with Potato and Beef [My Sequined Life]
Italian Frittata with Sausage, Red Peppers, Potatoes & Onions [The Gluten Free Homestead]

Low-Carb Bacon Cheeseburger Frittata [My Life Cookbook]
Low-Carb Pepperoni Pizza Frittata [My Life Cookbook]
Meat Lovers Frittata with Salsa Verde [Muy Bueno Cookbook]
Mexican Frittata [Real Food, Real Deals]
Mexican Pasta Frittata [Living Well Kitchen]
Mushroom Omelette with Chèvre, Cherry Tomatoes & Sausage [Chocolates & Chia]
Potato & Chorizo Frittata [Muy Bueno Cookbook]
Salmon, Pea & Horseradish Frittata [Pointed Kitchen]
Sausage, Peppers, and Onions Frittata with Garlic Herb Goat Cheese [Mashup Mom]
Skillet Sausage, Egg, and Cheese Grits Breakfast Bake [Peas & Crayons]
Smoked Salmon & Veggie Frittata [Allergy Free Alaska]
Smoked Salmon Crustless Quiche [The Good Hearted Woman]
Smoked Salmon Frittata [Downshiftology]

Smoked Salmon Frittata [Killing Thyme]
Spinach Artichoke Cottage Cheese Frittata [Rhubarbarians]
Spring Frittata with Seeded Avocado [Cook with Me Darling]
Sausage, Mushroom & Cheddar Frittata [Chef Rhadia]
Sweet Potato Salmon Frittata [The Food Blog]
Turkey Sausage & Spinach Frittata [Dude the Cookz]
Vietnamese Frittata with Ground Pork, Onion & Basil [Delightful Plate]

VEGETARIAN FRITTATA RECIPES

Asparagus & Brie Frittata [Pointed Kitchen]
Asparagus Goat Cheese Frittata [Tasting Page]
Baked Frittata with Spinach & Feta [The Clever Meal]
Baked Mushroom Leek Frittata [Jessica Levinson]
Bitter Melon Egg Frittata [Daily Cooking Quest]
Black Beans, Tomato & Spinach Quiche [Mashup Mom]
Broccoli, Spinach & Artichoke Frittata [The Forked Spoon]
Broccoli Rabe And Smoked Mozzarella Frittata [Just a Little Bit of Bacon]
Courgette & Sun-dried Tomato Frittata [Neil’s Healthy Meals]
Crustless Asparagus Quiche with Cottage Cheese [The Conscience Dietitian]
Easy Goat Cheese & Sun-dried Tomato Frittata [Our Happy Mess]
Frittata with Corn, Cheddar and Spinach [Umami Girl]
Kale & Feta Frittata [Plating Pixels]
Pepper & Gruyere Frittata [My Life Cookbook]

Persian Herb Quiche | Kookoo Sabzi [Family Spice]
Roasted Asparagus Red Pepper Frittata [Divalicious Recipes]
Savory Broccoli Frittata with Shiitake Mushrooms [Umami Girl]
Spanish Tortilla [Caroline’s Cooking]
Spanish Tortilla (Tortilla de Espanola) aka Spanish Baked Omelette [A Clean Bake]
Spicy Zucchini Frittata [A Life Made Simple]
Spinach & Artichoke Frittata [Inside the Rustic Kitchen]
Spinach & Asparagus Frittata [Coffee with Us 3]
Spinach & Zucchini Frittata [Persnickety Plates]
Spinach Frittata with Garlic Scapes [Upstate Ramblings]

Spring Tortilla de Patata [Nourish]
Strawberry Soufflé Omelet with Caramelized Almonds [The Good Hearted Woman]
Sun-dried Tomato & Sweet Potato Frittata [Whole New Mom]
Sweet Potato & Baby Spinach Frittata [Sidewalk Shoes]
Sweet Potato Frittata [Coffee with Us 3]
Sweet Potato Frittata with Asparagus [Veggie Desserts]
Sweet Potato Frittata with Spinach & Feta [Peas & Crayons]
Tomato, Kale & Goat Cheese Breakfast Frittata [Hot Pan Kitchen]
Tomato Spinach Frittata [Coffee with Us 3]
Tomato Spinach Frittata [Upstate Ramblings]
Tortilla de Patatas [Pandemonium Noshery]
Tri-colored Pepper & Leek Frittata [Fearless Dining]
Whole30 Scalloped Potato Frittata [I Heart Umami]
Zucchini, Dill & Feta Frittata [Divalicious Recipes]

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

DID YOU KNOW?

Sun-dried Tomato Carbonara

Equipment

Ingredients

Instructions

Cook Pasta

While the pasta is cooking:

Finishing Up:

Notes

INGREDIENT NOTES

Nutrition

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Roast Spaghetti Squash

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Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness.

“Oh, you’ll be here in half an hour? And you’re starving? No problem!”

Loaded Baked Potato Soup: Ingredient Notes

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Garnish | Serve on Side

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7:54 a.m. – The typical time that our little Princess rolls her fanny out of bed to get ready for school.

8:03 a.m. – The time that the bus rolls up at the corner to carry the aforementioned Princess off to school. (It used to be 6:50 a.m.: things are better now.)

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Ingredients

Optional Breakfast Bar Add-ins

Instructions

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Nutrition

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QUESTION: On average, how many times do you make a recipe from start to finish before posting it to your blog? What is your standard process for developing recipes?

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Pan-fried Maple Corn

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Pan-fried Maple Corn

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Ingredients

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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!

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!

**What Makes This Sweet Skillet Cornbread Recipe Unique?**