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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

Spicy Polenta Pizza Crust {Gluten-Free}

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Not just another “gluten-free option,” this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings! 

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

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

For the past few weeks, I have been kicking around the idea of making a polenta-based pizza. I have all kinds of ideas about what to put on top of the corn-base crust (I’ll be sharing one of my favorites next week!) but first I had to come up with a tasty, dependable, easy-to-make crust. A pizza crust that isn’t just a “gluten-free alternative” (and to be clear, I’m not GF). I wanted a crust that could stand up flavor-wise to traditional crust, and hold up to a pile of toppings without crumbling. I’m super happy with how it turned out on all counts.

(Technical Point: Before any “Polenta Purists” start calling me out, let me clarify: I know this crust isn’t technically “polenta.” It’s actually more of a Polenta-Meets-a-Giant-Johnny-Cake, but that is simply too long to put in a recipe title, so let’s just go with “polenta” and call it good, ok?)

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

As you can see by the pictures, I made this pizza crust in a cast iron griddle, which I believe is the best tool for the job. Cast iron is basically nonstick – as long as you keep it well-seasoned, which is a non-issue if you cook with it regularly. Plus, you can avoid all those all those mysterious lab-created non-stick chemicals that can become toxic and break down at high temperatures. Cast iron is generally relatively inexpensive, by cookware standards. Moreover, cast iron will last you a lifetime: I’ve even heard of people handing their down to children or grandchildren at the end of life.

If cast iron is something you’re thinking about investing in, I suggest starting with a 10-inch chef’s skillet and following it up with a 10-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate!

One final word about cast iron. If you find a cheap second-hand pan that looks rusted and lost, grab it, hold it close, and run home fast! With a little elbow grease and some patience, you will have beautiful, shiny new pan in no time. (Here’s a great tutorial on “Reviving Old Cast Iron.“)

This Shrimp & Grits Pizza {with Gluten-free Polenta Crust} honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way. | The Good Hearted Woman

Sneak peek! Look what’s up next week!

TIP: This recipe makes exactly enough pizza crust “batter” to make one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman
5 from 6 votes
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Spicy Polenta Pizza Crust

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! 

Course Main Dish
Cuisine Gluten-free
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 cup medium-grind cornmeal I use Bob's Red Mill Medium Grind Organic Cornmeal
  • ½ cup flour I use Bob's Red Mill GF Flour
  • 2-3 teaspoons Spicy Skillet Dry Rub RECIPE Below (or use your own spice blend)
  • ½ teaspoon baking powder
  • 1 cup milk
  • 2 tablespoons butter
  • 1 egg lightly beaten
  • 1 tablespoon olive oil or a little more
  • 1 cups shredded cheese Your choice!

Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl, whisk together cornmeal, flour, salt, baking powder, and Spicy Skillet Dry Rub.
  3. In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.
  4. Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine. Let set briefly while you prepare skillet.

  5. Heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan. Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.

    Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman
  6. Remove prepared crust from oven, and switch oven to broil.
  7. Optional: If you wish, you can flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

  8. Sprinkle prepared pizza crust evenly with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese. 

  9. Remove from oven and distribute toppings of your choice over pizza. Return to broiler just long enough to warm toppings and melt any topping cheese; about 2-3 minutes.

Recipe Notes

This recipe makes one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly. This is meant to be a basic crust recipe. If you want to change things up to go with your pizza toppings, go for it! Simply substitute in your favorite spice blend for the Spicy Skillet Dry Rub, and you're good to go!

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

Step 6: Bake in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

Step 8: (Totally optional) If you wish, you can carefully flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

Tip: You can find the ground pasilla pepper and ground New Mexico chili pepper used in the following dry rub in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

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Spicy Skillet Dry Rub

Course Condiment
Prep Time 5 minutes
Total Time 5 minutes
Author Skillet, Seattle, WA [IFBC 2015]

Ingredients

  • 5 tablespoons smoked paprika
  • 1 tablespoons garlic salt
  • 2 1/4 teaspoons ground ginger
  • 1 tablespoons ground pasilla pepper
  • 2 teaspoons ground chipotle pepper
  • 1 tablespoons ground New Mexico chili pepper
  • 1/2 tablespoon ground mustard powder
  • 5 teaspoons white granulated sugar
  • 2 tablespoons kosher salt

Instructions

  1. Mix all ingredients. Store in an air-tight container. 

Recipe Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers. 

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

♥︎ Did you love this Cast Iron Spicy Polenta Pizza Crust recipe? If so, I would appreciate it so much if you would give it a star review in the comment section below! Also, be sure to snap a picture of your finished pizza and share it with me on Instagram using the hashtag #thegoodheartedwoman.

This Shrimp & Grits Pizza {with Gluten-free Polenta Crust} honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way. | The Good Hearted Woman

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

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts

By 21 Comments

Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts.

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Roasted Gochujang Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

Last May, Mr B and I had tickets to see Marc Cohn at the Aladdin Theater in Portland, so we decided to make a night of it. We started out with a light meal at Southpark Seafood (our current Portland happy hour spot!) before the concert. With a relaxed-chic vibe, this northwest Portland eatery features sustainable seafood and farm-fresh ingredients, and while their happy hour drink menu is just average ($6 house wines and sangria, $5 local brews), Southpark Happy Hour Eats are outstanding in every way.

For our meal, Mr B ordered six Oysters on the Half Shell [$6/3] for himself (I don’t do raw oysters) while I opted for the Spicy Shrimp & Grits [$10]. We also shared a Caesar salad [$6] and an order of their signature Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts [$7], and finished with a board of their amazing Maple Cream Puffs (with maple pastry cream, maple frosting, AND candied pecans) [$5]. The entire four-course meal for two was less than $40… in Portland!!! (Excluding beverages and tip, of course). AND, everything was delicious!

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Roasted Gochujang Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

We especially enjoyed the Gochujang Roasted Brussels Sprouts – they were literally the best Brussels sprouts I’ve ever eaten! Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives to describe these amazing oven-roasted sprouts.

I immediately put it on my list of recipes to figure out and blog about (as in, I opened Evernote right there at the restaurant and typed myself a quick reminder). I’ve heard that Southpark will just give you the recipe if you ask, but I was interested in learning more about its mysterious new-to-me ingredient, Gochujang paste, so I decided to take it as a challenge.

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

Gochujang Paste, or Korean Red Chili Paste, I’ve since learned, is a savory, sweet, spicy fermented condiment made from chili powder, glutinous rice, fermented soy bean powder, and salt. It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier. You can find Gochujang paste at almost any Asian market. If you’re at all worried that the Gochujang paste will make the sprouts too spicy, don’t be. The end result is a savory, sweet, almost mapley Brussels sprout with a subtle but respectable hint of heat.

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Roasted Gochujang Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman
5 from 6 votes
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Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 lb Brussels sprouts
  • 1/3 cup olive oil
  • 2 tablespoons seasoned rice wine vinegar
  • 3 tablespoons honey
  • 2 1/2 tablespoons Gochujang paste
  • Salt and pepper to taste
  • 1/4 cup Chopped cilantro plus extra for garnish
  • 1/4 cup chopped unsalted roasted peanuts plus extra whole peanuts for garnish

Instructions

  1. Preheat oven to 425°. Line a heavy sheet pan with a Silpat mat (or with aluminum foil sprayed with cooking spray) and set aside.

  2. With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.

  3. In a medium bowl, whisk together oil, vinegar, honey and Gochujang paste. Add in Brussels sprouts and toss to coat. 

  4. Spread prepared Brussels sprouts evenly on prepared sheet pan. Season liberally with salt and pepper.

  5. Roast Brussels sprouts in preheated oven 25-30 minutes (depending on how large your sprouts are), or until the sprouts are dark golden. (See note.)

  6. Remove from oven. Sprinkle peanuts and cilantro evenly over roasted sprouts and then transfer everything to serving dish. Garnish with additional chopped cilantro and peanuts. Serve warm or at room temperature. 

Recipe Notes

When spreading Brussels sprouts on the pan to put in the oven, I like to start them all with their cut side down, flipping them with a spatula halfway thru the cooking process. 

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

The sauce in the recipe here (olive oil, vinegar, honey, and paste) has a multitude of uses beyond Brussels sprouts, from chicken marinade to kale chip dressing. In any event, I’m not sure how close this is to the Southpark Seafood recipe, but it sure tastes spot-on. I hope you enjoy these Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts as much as we do!

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

Additional recipe credit: While the inspiration for this post came from Southpark Seafood, the actual recipe shared here is an adaptation of this recipe by The Garlic Pad. 

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman
Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

Garden Fresh Gazpacho

By 31 Comments

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

St Pat’s Irish Soda Bread

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 Perfected and approved by real Irish persons, for your pleasure, this Irish Soda Bread is amazingly easy to make.

Irish Soda Bread 3

As you may know, St Patrick’s Day is my favorite holiday.  In fact, I love all things Celtic – even my wedding ring has emeralds and Celtic knots on it – and I’ve always had a thing for Ireland and the Irish people. I can literally take on a light brogue just thinking about it. (In fact, as I write this, I’m falling into it).

My affinity for Ireland dates back to before I can remember, so it should be no surprise that every St. Pat’s Day is a real celebration at our house. On that day each year, I serve up a feast of “Once-a-Year” mashed potatoes (so called because they are so rich and creamy you should only eat them once a year), slow-cooked corned beef, corn, cabbage, and soda bread; and then I usually throw in something new year to year to mix things up.  But before even one fork full passes, I deliver my compulsory pre-St Patrick’s Day dinner monologue (which I will share with you one of these years) about the fascinating and inspiring life of the real man who become St Patrick.  It takes all of about three minutes, and my kids sigh and groan and laugh through it every year. At this point, they can repeat it almost verbatim. I wouldn’t have it any other way.

Today I am sharing with you one of my most prized St. Pat’s recipes: my Irish Soda Bread. Perfected and approved by real Irish persons, for your pleasure, this Soda Bread is amazingly easy to make.

 (If you are interested learning more about St Patrick, I highly recommend reading How the Irish Saved Civilization [affiliate link] by Thomas Cahill.)

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St Pat’s Irish Soda Bread

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Renée ♥︎ The Good Hearted Woman

Ingredients

  • 4 cups all-purpose flour
  • ½ cup white sugar Use ? cup if you like your Soda Bread a little less sweet.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 ½ cups raisins I use a mix of golden and craisions. Just use your favorite raisin.
  • 2 teaspoons caraway seeds Optional. (Not really.)
  • 1¼ cups buttermilk
  • 1/2 cup sour cream
  • 1/2 cup melted butter melted (I use salted butter.)
  • 2 eggs lightly beaten

Brush on Top

  • 2 Tablespoons butter melted
  • 2 tablespoons buttermilk

Instructions

  1. Preheat oven to 350°. Lightly grease a 9-inch round cast iron skillet or 9-inch round baking pan.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds.
  3. In a medium bowl, buttermilk and sour cream and melted butter. Blend in eggs.
  4. Fold the flour mixture into the liquid mixture, mixing just until well combined. Knead dough in bowl about 10 to 15 strokes. Dough will be very sticky. Mound the dough in the prepared skillet or pan using a spatula or wooden spoon. (Don’t use a mixture for this – it will bake up too heavy.)
  5. In a small bowl, combine 2 Tbls. melted butter with 2 Tbls. buttermilk; brush the mounded dough/loaf with this mixture. Use a sharp, wet knife to cut an ‘X’ into the top of the loaf.
  6. Allow dough to rest in the pan for about 20 minutes before putting into oven. (This step is optional, but the “rest” time will give you a lighter loaf in the end.)
  7. Bake preheated oven for 60 to 75 minutes. You can brush the loaf with the buttermilk/butter mixture once or twice during baking if you wish. Test loaf for doneness by inserting a toothpick in the center – it should come out clean.
  8. Let cool and turn bread onto a wire rack.


Immigration Collection

More for St. Patrick’s Day from GHW

St Patrick's Day Emerald Sunrise | The Good Hearted Woman

Emerald Sunrise {Includes Kid-friendly Option}

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!


Nuts & Bolts {The Original Chex Party Mix}

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Long before you could buy Chex Mix seasoning packets at the grocery store, there was Nuts & Bolts – the Original (and so much tastier!) Party Mix.

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman

Every year at Christmastime back when I was a child (just after the dinosaurs died) my mother’s best friend Mrs Houston would make a giant batch of Nuts & Bolts and give our family a big bag of it.  The problem with that was, it didn’t matter how big the bag was – there was never enough.  Spicy, smokey, and perfectly seasoned, I could have crunched through handful after handful for breakfast, lunch, and late night snack and still not have had enough.

Later, as a young married, I got a hankering for my favorite holiday treat, so I made “Chex Mix” with the packet stuff.  Once.  It didn’t even compare: it was like jonesing for a Dark Chocolate Raspberry 12-Layer Torte and getting a Hostess cupcake and a jar of jam instead. Luckily, Mrs Houston was still living at the time, so I asked her for the recipe and wrote it down on a 3×5 card, which I guarded for years like it was Charlie’s golden ticket.

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman

Unfortunately, we had a few bumpy years, and amid all the moving, my little golden ticket got lost in the frey. I didn’t discover the disappearance, of course, until I got a bug to make Nuts & Bolts a few years ago; at which time I  spent a couple of weeks silently panicking while I tried to piece together the ingredient list from fuzzy memories of batches past.

This story has a happy ending though. After some trial and error, Mrs Houston’s was recipe at last reclaimed, and now my holidays (and my hands) are once again filled with smoky, spicy, savory, snacking goodness.

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman

Note that the recipe below makes a boatload and then some, so feel free to pare it down. (However, if you make the whole batch, you’ll have plenty to give away as gifts.  Maybe.)

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman
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Nuts & Bolts {The Original Party Mix}

Course Snacks
Author Renée ♥ Adapted from a recipe by Betty Houston

Ingredients

  • 1 - 14 oz. box Wheat Chex
  • 1 - 12 oz. box Corn Chex
  • 1 - 12 oz. box Rice Chex
  • 12 cups Cheerios
  • 1 bag thin pretzels – the stick kind about a pound
  • 2 cups nuts
  • 3 sticks 1 1/2 cups butter
  • ½ cup light olive oil
  • ½ cup Worcester Sauce
  • 2 Tablespoons Liquid Smoke
  • 1-2 teaspoons Tabasco sauce
  • 1 1/2 teaspoons Lawry’s Seasoned Salt

Instructions

  1. Take out the extra rack in your oven if you have one, and put the remaining rack on the bottom or next to the bottom level. Preheat oven to 225 degrees.
  2. In a large paper grocery bag, mix cereals, pretzels and nuts together and set aside.
  3. In a saucepan over medium heat, melt butter and oil together, and then blend in Worcestershire Sauce, Liquid Smoke, and hot sauce. Slowly pour over mixture in the bag, shaking as you do to cover everything. Sprinkle seasoned salt over everything, shut the top of the bag, and shake the heck out of it.

Roaster Pan Method:

  1. Pour the mixture into a large (turkey) roaster pan. (It will barely fit.)
  2. Place mixture in roaster pan into oven. Bake for 45 minutes.
  3. Using oven mitts, carefully pour mixture into the large paper bag and shake a couple of times. Return mixture to roaster pan and return to oven.
  4. Repeat 4 times, for a total baking time of 3 hours.

Paper Bag Method: (If you don't have a pan big enough.)

  1. Roll the top of the bag down and place the whole thing on a large cookie sheet.
  2. Place the bag on the cookie sheet into the preheated oven. Make sure that the top of the bag is at least a few inches away from the top oven element.
  3. Bake for three hours, shaking the bag every 30 minutes.

Recipe Notes

Baking times are very flexible. You can shake and mix it every 30-60 minutes and it will be fine. Just make sure to bake it for at least 3 hours.

To make things easier when using the paper bag method, I prepare two bags - one full and one empty. Then every half hour, I just take the hot mixture out of the oven on the cookie sheet, pour it from the full bag to the empty one on the counter, and then put the (new) full one back in the oven. That way, the mix at the very bottom gets stirred, and I never have a clump of mix that doesn't get stirred. If you do a half-batch, you can easily make it in a large roasting pan.

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman

Notes: 

  • Most people use peanuts in this mixture, but Mr B doesn’t like them, so I use cashews instead.
  • Do not leave the Liquid Smoke out! (Did you know that Liquid smoke really is made from smoke? Yep. Chips or sawdust from hardwoods such as hickory or mesquite are burned at high temperatures, and particles of the smoke are collected in condensers. The resulting liquid is concentrated down for a stronger flavor.) Anyway, it lasts forever, so even if you never use it for anything else, you can keep it in the back of your seasoning shelf and pull it out every year just for this.
  • If there is a chance that vegetarians might be eating this, be sure to use a vegetarian Worcestershire Sauce.

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman

Nuts & Bolts - The Original Chex Party Mix | The Good Hearted Woman


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