Main Dishes Archives | The Good Hearted Woman

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

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

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

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

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

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

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

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

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

Making Pickling-style Indian Eggplant Lighter & Healthier

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

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

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

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

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

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

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

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

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

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

5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

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

Prep Time30 mins

Cook Time1 hr

Eggplant Soaking Time30 mins

Total Time2 hrs

Print Recipe Pin Recipe

Course: Condiment, Side Dish

Cuisine: Dairy-free, Gluten-free, Indian, Vegan, Vegetarian

Keyword: eggplant

Servings:

Calories: 181kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

Eggplant Prep

2 large eggplants
1 tablespoon kosher salt
1 1/2 quarts water
1/4 cup olive oil

Sauce

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

Instructions

Prepare the Eggplant:

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

Prepare the sauce:

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

Bake Eggplant:

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

Notes

Serving Suggestions

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

Ingredient Note

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

Nutrition

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

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

Additional Ingredient Notes & Substitutions

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

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

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

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

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

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

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

Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki}

January 23 By Renée ♥ 7 Comments

Savory, spicy-sweet, and deeply satisfying, these Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki} are an easy-to-make meal that delivers old-world comfort in every bite.

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

The first time I ever had stuffed cabbage rolls was at my friend Julie’s house. We were seven or eight, and up until that time in my life, I’d done a pretty good job of avoiding cooked cabbage altogether.

So there I was, sitting at the dinner table with Julie and her family, staring down at the small, tightly-wrapped packet on my plate and wondering how I could get away with eating just the insides and leaving the slick green wrapper.

I could feel Julie’s mother eyes on me, waiting for me to take a bite. “The inside is meat and rice,” she told me. Then, reading my mind (or more likely, my face), “It’s OK if you don’t eat the cabbage.”

Mrs B was pretty and kind, with a slight, soft Polish accent that made her sound like an angel. She reassured me that it was perfectly fine if I didn’t eat the cabbage; that she wouldn’t mind a bit. I think I even remember her saying that one of her children didn’t like it much either.

But back in those days, manners dictated that when you were a visitor in someone’s home, you ate what was set in front of you. My mom would have never let me hear the end of it if she found out I’d skipped the cabbage. Besides, I would have done anything to make Julie’s mom happy.

I turned my fork on its side and cut off a corner of the cabbage roll, pushing it to the side of the plate before spearing it. Holding the little chunk of cabbage roll in front of my open mouth, I braced myself – ready smile no matter how awful it tasted.

Don’t make a face. Don’t make a face. Don’t make a face.

I willed the fork into my mouth and closed my lips around it, my tongue doing involuntary gymnastics as it tried to avoid the slippery triangle of cabbage. Finally, unable to put it off any longer, I bit down to chew.

In that moment, all I wanted to do was to eat that bite of cabbage without gagging. Maybe even push out a polite smile for Mrs B.

What I got was a wonderful surprise! Instead of being unpleasantly slippery and tasting of old shoe insoles as I had expected, the cabbage I bit into was full of savory-sweet flavor that melted in my mouth. Fused with the meaty inside goodness, it was – Oh my gosh! Delicious!

I ate my whole cabbage roll that night, and even asked for seconds. Later, as we helped Mrs B clear the table after dinner, I remember feeling warm and full, and something else I didn’t fully understand at the time: I felt nourished.

nourish

[ nur-ish, nuhr- ]

to sustain
to cherish
to strengthen

Cabbage rolls were one of the first new-to-me recipes I deliberately learned to make when I moved out on my own. I don’t remember now where I got the bones for what has evolved into one of my all-time favorite recipes, nor do I know if what I make today bears even a passing resemblance to Mrs B’s cabbage rolls. What I do know is, my stuffed cabbage rolls have become a time-tested family tradition, and every time I make them, I think of Julie’s mom.

Sauce from scratch. (No canned soup!)

Traditional stuffed cabbage rolls (or gołąbki, which means “little pigeons”) are the epitome of Polish comfort food. While no two recipes are exactly alike, Polish-style cabbage rolls are generally made of minced or ground meat (usually beef and pork) mixed with chopped onions and rice or barley, which is then rolled in a cabbage leaf, covered with a savory-sweet tomato-based sauce, and cooked until tender.

Although they do take a little time to prepare, cabbage rolls are very easy to make. They can be prepared well ahead of time, and they make wonderful leftovers, too.

There are other ways to cook cabbage rolls (e.g., baking, InstaPot, etc.) but using a slow cooker is by far my favorite method.

How to Prepare Cabbage Leaves for Rolling

For this recipe, you need to use large, whole cabbage leaves.

Cabbage leaves are relatively inflexible and will crack and tear if you try to peel them off the cabbage head like lettuce. Preparing the cabbage leaves is easy, but it does take a little time and care.

How to soften and remove cabbage leaves without tearing them

There are a couple of way to soften them cabbage leaves. My preferred method of removing the cabbage leaves from the head is to blanch them in boiling water.

Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
Using a paring knife, remove the cabbage’s core.
Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down.
Boil for a few minutes. Use tongs to check leaves at core. You will see when they begin to soften and loosen.
Use tongs to remove the cabbage from the water to a large plate or cutting board. Check the leaves: the outside layers should peel away from the cabbage easily.
Peel away leaves that come off easily. .
Return the cabbage and repeat the process; adding the cabbage to the water and then removing it to peel away more leaves. (You may need to cut the core deeper as well.)
Be gentle as you do not want to rip the leaves. This can take anywhere from 5-15 minutes, depending on the size of your cabbage head.
Continue repeating the process until you have removed all of the cabbage leaves (or until they become too small to use for rolling).
When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
Pull or chop any remaining cabbage leaves from head. You will use these to line the slow cooker.

Alternate Method: You can also soften the leaves by freezing a whole, cored cabbage head the day before, and then allowing it to defrost before carefully peeling the leaves away.

How to thin stem end of cabbage leaves for rolling

This step is totally optional, but I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform.

You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.

How to Roll a Cabbage Roll

Basically, cabbage rolls are rolled exactly like a burrito, with one important difference: you need to leave room in cabbage roll for the rice to expand as it cooks. For this reason, do not roll them too tightly.

A – Place about 1/3 cup filling on the stem end of a single cabbage leaf.
B – Roll the stem end up over the filling.
C – Fold both sides into the middle.
D – Complete rolling, with the final flap end resting down.

Ingredient Notes: Adjusting Flavors to Your Own Tastes

Ground Meat Choices

Traditionally, stuffed cabbage rolls are made with a combination of ground beef and pork, or just ground beef. However, Mr B and I have made a shift away from ground beef in the past few years, and often substitute ground turkey in recipes that call for it. (The cabbage rolls pictured here were all made with ground turkey.)

Whatever ground meat you choose to use in your cabbage rolls, it is critical to this recipe that it has enough fat in it. For best results, choose ground meat that is between 80% and 92% lean. If you use ground meat that is too lean, your cabbage rolls will turn out very dry.

For this recipe, you can use ground beef, ground turkey, or a 50/50 combination of beef/turkey, beef/pork, or turkey/pork.
Use ground meat that is 80% to 92% lean.
DO NOT use ground chicken for this recipe: it too lean.

In my opinion, 85-87% lean is optimal. This results in a moist, tender cabbage roll, with no apparent residual fat.

Tabasco

You can adjust the heat of the sauce by changing the amount of Tabasco you use.

1/4 teaspoon = Very Mild [Barely noticeable]
1/2 teaspoon = Mild to Medium [A little spicy, but not hot.]
1 teaspoon or more = Nicely Spicy [Don’t get carried away: you don’t want to cover up the other, more subtle flavors.]

Sugar

I personally like my cabbage roll sauce to have a decidedly sweet note; however, if you prefer yours less so, you can adjust the sugar accordingly.

1/4 cup = Barely sweet
1/3 cup = Mildly sweet
1/2 cup = Yep, these are sweet!

Mr B doesn’t like them as sweet as I do, and we have agreed that 1/3 cup sugar is a perfect compromise.

DO NOT omit the sugar entirely; you need to use enough to offset the tomato sauce’s acidity.

5 from 1 vote

Stuffed Cabbage Rolls {Polish-style Gołąbki}

Savory, spicy-sweet, and deeply satisfying, Polish-style stuffed cabbage rolls are a meal that delivers old-world comfort in every bite.

Prep Time1 hr

Cook Time5 hrs

Total Time6 hrs

Print Recipe Pin Recipe

Course: Main

Cuisine: Polish

Keyword: cabbage, slow cooker

Servings: rolls

Calories: 183kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Slow Cooker
Stock Pot
Tongs

Ingredients

Cabbage Rolls

1 head cabbage
1 1/2 pounds ground beef or ground turkey; see notes
1/2 cup rice
1 medium onion finely chopped (1 to 1 1/2 cups)
1 1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 teaspoon lemon zest OPTIONAL
1 large egg

Sauce [Double if you like a lot of sauce]

12 ounces canned tomato sauce
1/3 cup sugar *see notes
3 tablespoons fresh lemon juice
3 tablespoons flour (I use Wondra: it doesn't get clumpy)
1/4 teaspoon ground ginger
1/2 teaspoon Tabasco sauce *see notes

Instructions

PREPARE THE CABBAGE LEAVES
Fill a large stockpot two-thirds full of water and bring to a boil over high heat.Using a paring knife, remove the cabbage’s core. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
As the leaves loosen from the cabbage head, carefully remove them to a plate. Repeat until you have 12-14 large leaves.
When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
Pull or rough-chop any remaining cabbage leaves from head. You will use these to line the slow cooker.
OPTIONAL - I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform.
You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.
SAUCE - Whisk together all the sauce ingredients until they are thoroughly combined. Set aside.
If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.
MEAT MIX - In a medium bowl, mix ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg until thoroughly combine.
FORM THE CABBAGE ROLLS
Basically, cabbage rolls are rolled exactly like a burrito.
A - Place 1/4-1/3 cup filling on the stem end of a single cabbage leaf.
B - Roll the stem end up over the filling.
C - Fold both sides into the middle.
D - Complete rolling with the final flap end resting down.
Line the bottom of the slow cooker with leftover cabbage leaves. Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers.
Do not crowd. Rolls will expand as the rice cooks inside them.
Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
Pour the prepared sauce evenly over the rolls in the slow cooker.
Cover and cook on LOW for 5 hours; until the internal temperature reaches 160°F | 71°C.

Notes

Ground Meat

For this recipe, you can use ground beef, ground turkey, or a 50/50 combination of beef/turkey, beef/pork, or turkey/pork.
Use meat that is 80 - 92% lean. [85 - 87% lean is optimal.]
DO NOT use ground chicken for this recipe: it too lean.

Tabasco

1/4 teaspoon = Very Mild [Barely noticeable]
1/2 teaspoon = Mild to Medium [A little spicy, but not hot.]
1 teaspoon or more = Nicely Spicy [Don't get carried away: you don't want to cover up the other, more subtle flavors.]

Sugar

1/4 cup = Slightly sweet
1/3 cup = Medium sweet
1/2 cup = Quite Sweet

DO NOT omit the sugar entirely; you need to use enough to offset the tomato sauce's acidity.

Calorie Calculations based on using 85% lean ground beef.

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!

The cabbage rolls pictured here were all made with ground turkey.

How to Fix a Torn Cabbage Leaf

Inevitably, you are going to have a few torn leaves. If one of the leaves you are using for a roll is torn, use a piece of another leaf to cover the hole from the inside of the roll. Once the cabbage is formed, the counter-pressure from the filling will secure it.

When the cabbage rolls are cooked, you will never know the tear was even there!

What to Serve with Cabbage Rolls

When we have cabbage rolls at home, our first choice for a side dish is almost always mashed potatoes. However, many other side dishes pair well with them, including spaetzle, red potatoes, barley, and salads made with hearty greens.

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

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

January 2 By Renée ♥ 29 Comments

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

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

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

From my first bowl, eaten aside a downtown Portland food cart, I have been in love with both the idea and the practice of Buddha Bowls. In the warmer months, they are often comprise the majority of our weekly menu. However, as you may know, making your first bowl can be a little like opening up a brand new 64-color box of crayons – there are so many choices! However, once I was hooked, I set about making the task of creating new bowls a little easier.

UPDATED: January 2, 2020. {Originally published June 27, 2016.}

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

How to Make a Buddha Bowl

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

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

Note: This infographic is provided as a jumping-off point, and is by no means an exhaustive list. This list includes a number of animal-based choices in the Proteins category. By definition, traditional Buddha Bowls are plant-based; however, that is the beauty of the Bowl! You can make your bowl anything you want it to be.

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

Vegetarian & Vegan Buddha Bowls

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

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com

Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com

Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com

Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com

Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com

Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com

Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com

Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com

Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com

Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com

Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com

Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com

Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com

Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com

Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com

Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com

The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com

Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com

Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com

Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com

Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com

Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com

Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com

The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com

Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com

Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com

Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com

Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

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

California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com

Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com

Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com

Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com

Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com

Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com

Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com

Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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

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

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

How to Make Nashville Hot Chicken {Step-by-Step}

November 10 By Renée ♥ 97 Comments

This amazing Nashville Hot Chicken recipe (adapted from Hattie B’s famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

I love fried chicken. I don’t eat it often, but I love it. Back when I was a kid, my BFF’s Gramma Barbara made THE BEST southern fried chicken I’ve ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B’s chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.

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

My Southern Fried Sensei, Gramma Barbara.

As a young teen, Gramma B kind of adopted me. She was fun and irreverent, and to this day I love her like my own.

Gramma B taught me how to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don’t know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine and mine was, at best, pretty darn good.

In my quest to scratch my fried chicken itch, I’ve ordered fried chicken at nearly every place from Portland to Memphis that serves it. While some places turn out a very decent chicken plate, nothing has ever come close to ringing that elusive Gramma B-worthy, southern fried chicken bell for me. There’s always something missing.

Then we went to Nashville and discovered Hot Chicken.

What is Nashville Hot Chicken, and what makes it so awesome?

Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot ‘a hot pepper juice.

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

The origins of Nashville Hot Chicken is a finely-woven tale that I simply can’t do justice and still keep this post under ten thousand words, so I’m not even going to try. (And I don’t need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read this great post about how Nashville Hot Chicken really came be!)

The minute Mr B and I heard the term “hot chicken,” we were all over it like red beans on rice. We did a little research, and discovered that Nashville’s Prince’s Hot Chicken Shack is the acknowledged home of the original hot chicken, so we made plans to check it out. However, so many of the Nashville locals we asked pointed us toward relative newcomer Hattie B’s that we decided to try it instead. [Like slider-eaters in the Great Southern Slider Debate, hot chicken eaters, we learned, have a fierce loyalty to their chosen chicken fryer!]

Hattie B’s has three locations in Nashville, and reviews said that the lines at West Nashville location (closest to where we were staying) could be very long at peak times. However, we arrived relatively late for a weekday (around 8:30 pm) and had a less than five minute wait: just long enough for us to check out the menu.

After studying the menu for a few minutes, we ordered two small plates, which turned out to be a ton of food! Each plate came with a whole chicken quarter (dark meat for Mr B, light for me) and two sides. Mr B got baked beans and I ordered the potato salad, and we both got coleslaw.

Our chicken arrived in less than ten minutes, stacked in a basket between the traditional slice of white bread, topped with a dill pickle. It only took me one bite to know that Hattie B’s Hot Chicken was absolutely amazing. Possibly addictive.

Hattie B’s Nashville Hot Chicken is the first chicken I’ve eaten in at least twenty years that even comes close to Grandma B’s fried chicken – with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off.

I need that fried chicken recipe!!!

When we got back to our hotel room, I immediately searched for a Nashville Hot Chicken recipe, and was absolutely thrilled to discover Hattie B’s recipe in Lee Brian Schrager’s cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides.

Well, you can bet that it took me less than a Tennessee minute to order it. (Which, come to think of it, is probably substantially longer than a New York minute, but still…)

When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken.

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

How to Make Nashville Hot Chicken – Step-by-Step

The following Nashville Hot Chicken recipe, adapted from the aforementioned recipe in Fried & True, results in a crispy, tender, fiery fried chicken with a spicy kick that will keep you coming back for more.

The recipe itself is relatively straightforward, but after making hot chicken myself, I have some wisdom to pass along that will make the process go more smoothly.

For ingredients and amounts, please refer to the recipe card below.

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

NOTE: The first time I made this chicken, I had a scheduling conflict and ended up dry-brining it for 3 days. (Stuff happens.) It was totally fine.

Step 2: The Dredge-Dip-Dredge

In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.

[1] Drag the chicken through the flour mixture, coating evenly.

[2] Dip the floured chicken in the milk mixture.

[3] Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.

Step 3: The Fry

For this step, you will need either a deep fryer, a large deep skillet, or a deep electric skillet. You will also need tongs, and a deep-fry/meat thermometer. I suggest using using a combination of canola and soybean oil for deep frying.

WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.

REMEMBER! When you add your chicken, it will displace a lot of oil. If you are using a frying pan or electric skillet, it is vital that you DO NOT OVERFILL it with oil or it may or it may overflow when you add the chicken.

KITCHEN TRICK: How to easily figure out the necessary level of the frying oil.

1. Put one batch/fryer full of chicken pieces in a large ziplock bag. Squeeze as much air out of the bag as you can and seal it shut.
2. Lay the bag of raw chicken pieces flat in the bottom of the frying pan.
3. Add water to the level that you want the oil to be when you deep fry.
4. Remove bag of chicken from the pan.
5. Note level of the water.
6. Pour the water out, and carefully dry out pan.
7. Add oil to that same level.
8. Now you’re ready to fry without fear of overflowing your frying pan!

(Thanks, Archimedes!)

IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to 340° – 350°.

It is important to maintain a consistent temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge. [If you don’t have a deep enough skillet for deep frying, see HELP below.]
Drop the coated chicken into the hot oil.
Turn the pieces as they brown and do not let them touch each other while frying.
The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.

↓↓ This is what your chicken should sound like when it is frying. ↓↓

Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.

Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer. It goes up to 400 degrees, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.

How to test for doneness without a meat thermometer: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, you can pop slightly underdone fried chicken into a preheated 325°F oven until it is fully cooked.

TIP: I aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack.

HELP! What if my chicken isn’t completely submerged in the oil when I fry it?!
This is, technically, deep-fried chicken, so ideally the oil for The Fry needs to be deep enough for the chicken to fully submerge. However, sometimes it just doesn’t work out that way.

You may have noticed that my chicken is sticking out at the top in some of the process images. That’s because I don’t own a deep fryer (I only deep fry about twice a year), and prefer to make hot chicken in my electric skillet because I can control the temperature of the fry oil more accurately than in a stovetop skillet. Unfortunately, my electric skillet isn’t quite deep enough to allow most chicken pieces to completely submerge, so I end up turning the chicken pieces a few times in the process, and it takes a few extra minutes to cook.

If this is you, don’t worry – just use your meat thermometer to keep an eye on the internal temp, and you be fine.

Step 4: The Spicy Coating (Wet Application)

Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. (I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.)

Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

**Just how Hot is this Nashville Hot Chicken recipe anyway?**

According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I’d rate it about a 6 or 6.5 on a 1-10 heat scale.)

For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect – not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)

Step 5: The Serve

If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

5 from 5 votes

Nashville Hot Chicken

This amazing Nashville Hot Chicken recipe results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

Prep Time20 mins

Cook Time40 mins

Dry-Brine Prep1 d

Total Time1 d 1 hr

Print Recipe Pin Recipe

Course: Main

Cuisine: Southern

Keyword: chicken, spicy

Servings: large servings

Author: Adapted from Hattie B's recipe in FRIED & TRUE; Lee Brian Schrager

Equipment

Ingredients

For the Dry Brine

1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

For the Dip

1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce

For the Dredge

2 cups all-purpose flour
2 teaspoons sea salt
Vegetable oil for frying

For the Spicy Coating

1 cup hot frying oil or hot lard
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Garnish

Dill pickle slices
White bread optional

Instructions

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

Step 2: The Dredge-Dip-Dredge

In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
Drag the chicken through the flour mixture, coating evenly.
Dip the floured chicken in the milk mixture.
Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.

Step 3: The Fry

PLEASE READ NOTES IN POST for additional notes and tips about this step.
WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.
Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge. [If you don’t have a deep enough skillet for deep frying, see HELP in post.] The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy. If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
Estimated cooking times [fully submerged in frying oil]: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.
Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.

Step 4: The Spicy Coating (Wet Application)

Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. (I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.)
Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

Step 5: The Serve

Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

Notes

The spice level in this recipe is gauged as MEDIUM HOT. Adjust spices according to your own tastes.

It’s important to maintain the correct temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

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

Can I make this Nashville Hot Chicken recipe in an Air Fryer?

Yes, you can make Nashville Hot Chicken in your Air Fryer. It is a slow process, because you can’t fit very many chicken pieces in the basket at one time, but it does work.

In order for the coating to brown, you need to spray the dipped and dredged chicken with cooking spray before placing it in the air fryer.

Air Fried Hot Chicken comes out of the air fryer with a decidedly different, less appetizing texture (imo) and color than that of oil-fried Hot Chicken; however, once you baste it with the basting spices, it is difficult to tell the difference.

If you choose to air fry your hot chicken, you will need to heat up some oil in a small cooking pot to mix with the basting spices.

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

What is a favorite regional specialty from your part of the world? Let us know in the comments!

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

UPDATED: This recipe was originally posted on this website on July 28, 2017.

Sun-dried Tomato Carbonara {20-Minute Dinner}

November 4 By Renée ♥ 21 Comments

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

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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

Print Recipe Pin Recipe

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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Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

October 16 By Renée ♥ 13 Comments

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

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

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

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

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

[One unexpected bonus of blogging my recipes is that, seven times out of ten, when one of our kids calls asking for a recipe, I can just point them here! 🌻]

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

**Let’s talk Seasonings for a minute.**

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

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

I explained to her that when it comes to listing seasoning amounts in recipes that I share, I tend to go conservative, because (I think) most people are inclined to add more of something as opposed to less, or add their own spin and seasonings to a recipe. In any event, I don’t want them to overdo it. Too much salt in a preparation, for example, can ruin a whole meal. Add too little and the worst thing you’ll have to do is add a little more salt.

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

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

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

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

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

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

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

5 from 3 votes

Classic Chili Mac

Neither sophisticated nor fancy, Chili Mac is the solidly dependable taste of home.

Prep Time30 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Main

Cuisine: American, Comfort Food

Keyword: 30-Minute Meal, casserole, easy recipe

Servings:

Calories: 269kcal

Author: Mom

Equipment

Enameled Cast Iron Dutch Oven

Ingredients

4-6 ounces raw bacon chopped into 1/2" pieces
1 large onion chopped
1 pound lean ground beef
2 15 oz cans chopped tomatoes
1 1/2 cups chicken stock or water
1 teaspoons salt
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1 1/2 cups elbow macaroni
1/2 teaspoon hot sauce

Garnish

shredded cheese Parmesan or cheddar are both good choices.

Instructions

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

Notes

INGREDIENT NOTES:

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

Nutrition

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

THANK YOU so much for being a faithful reader and supporter
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My Mom isn’t the only one with a Chili Mac recipe!

Scroll down for more inspiration!!!

Other Mothers' 🥘 Chili Mac Recipes

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

Sweet and Spicy Chili Mac and Cheese

Photo Credit: erhardtseat.com

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

Pressure Cooker Chili Mac Recipe

Photo Credit: www.fromvalskitchen.com

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

Grandma’s American Goulash

Photo Credit: 4sonrus.com

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

Ground Beef Goulash | Easy Weeknight Meal

Photo Credit: thespicyapron.com

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

Chili Mac Casserole - Comfort Food Everyone Will Love

Photo Credit: hearthandvine.com

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

Instant Pot Chili Mac with Turkey

Photo Credit: soupaddict.com

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

Classic Beef Goulash or American Chop Suey

Photo Credit: www.grumpyshoneybunch.com

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

One Pot Chili Mac

Photo Credit: www.shugarysweets.com

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

One Pot Chili Mac & Cheese

Photo Credit: www.lemonsandzest.com

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

Instant Pot Goulash Recipe

Photo Credit: spicecravings.com

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

One Pot American Goulash Recipe

Photo Credit: asimplepantry.com

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

Instant Pot Cheesy Hamburger Casserole Recipe

Photo Credit: crayonsandcravings.com

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

Chili Mac Skillet {One Pan Meal in 30 Minutes}

Photo Credit: www.spendwithpennies.com

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

One-Pot Goulash

Photo Credit: www.sonshinekitchen.com

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

Slow Cooker Chili Mac

Photo Credit: www.simplyhappyfoodie.com

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

One Pot Vegetarian Chili Mac

Photo Credit: cozypeachkitchen.com

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

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.

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

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

Originally published March 15, 2015

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!

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

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

Lighter Classic Sloppy Joes

May 2 By Renée ♥ 8 Comments

This lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving!

We had some amazing lunch ladies at my elementary school when I was growing up. Nearly every day, they baked us fresh bread, and they served up what I have come to learn was some of the finest school food offered in the Portland Public School District at the time.

Sloppy Joe Day was always a good day in our lunchroom! I remember passing through the lunch line, watching as the Sloppy Joe lady plunked a big ice cream scoop full of thick, meaty sauce onto the bottom half of a freshly baked burger bun, where it sat like a little brown igloo until she smooshed it into a patty shape with the other half of the bun.

Once at your table, you would hold your Sloppy Joe in both hands, fingers on top, thumbs down. The trick was to keep it level as you bit down, in the hopes that at least some of the filling would stay inside the bun as you did. I nearly always finished mine with a fork though, as most of my Joe inevitably ended up plopping out on my lunch tray.

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Tradition has it that Sloppy Joe’s originated in the Midwest in the 1930’s as the saucy loose meat creation of a Sioux City, Iowa cook named Joe. I’m not sure how true that story is, but I like it, so I’m going with it.

Sloppy Joe didn’t find his way into my mother’s kitchen until Hunt’s released its canned “Manwich” sauce in the early 1970’s, at which time Mama was quick to jump on the Sloppy Joe train. Like many women of her generation, she was fascinated by the boon of boxed, canned, and frozen meals that food companies of the time were churning out. Hello, Joe!

Thankfully, the frenzy over boxed and canned meals has long passed, and today I do all I can to avoid prefab foods. But sometimes I still get the craving for those old standbys – most recently for the classic Sloppy Joes of my childhood cafeteria.

Lightening Up Ol’ Sloppy Joe

In order to bring classic Sloppy Joes into the new millennia with lighter, healthier ingredients, I had to make a couple of significant changes.

First, because we’ve taken a giant step back from beef in the last few years, I substituted ground chicken for the traditional ground beef. (You can also use ground turkey.)

That, however, presents another problem, because ground chicken is essentially the tofu of live proteins, in that it is utterly tasteless all by itself. For a more positive spin, think of it as a blank canvas, just waiting for you to paint it up with your culinary magic.

In order to recreate the rich, savory flavor that is the calling card of any respectable Sloppy Joe, I started by adding a splash of Worcestershire sauce and a little cocoa powder to the mix.

In addition to the traditional onions and celery, I also added a handful of grated carrots for depth and sweetness, a squirt of Sriracha for a touch of heat, and a handful of savory spices.

Finally, because I prefer my Sloppy Joes to have some body, I added a little ground oatmeal. If you’ve never used this trick to thicken a meat sauce before, it may sound weird, but it works like a charm, and you’ll never even taste the oatmeal. (Do not use oat flour for this: it is too finely ground.)

5 from 1 vote

Lighter Classic Sloppy Joes

This lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving!

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Course: Main, Main Course, Main Dish

Cuisine: Comfort Food

Keyword: lighter sloppy joes, sloppy joes

Servings: servings

Calories: 210kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

Sloppy Joes Sauce

2 tablespoons butter
1 medium onion chopped
3-4 stalks celery finely chopped
1 - 1 1/4 pounds ground turkey or ground chicken
1/2 cup cold water
3/4 cup ketchup [We use Portland Ketchup!)
1 tablespoon brown sugar see NOTES
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
2 teaspoons salt
2 medium carrots coarsely grated
1 teaspoon Sriracha
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon paprika
1 cup water or as needed
1/8 - 1/4 cup old-fashioned or quick oats coarsely ground or chopped

For Serving

Chopped green onions
Toasted burger buns
Cheese sliced or grated [Optional; see NOTES]

Instructions

In a small bowl, mix together ketchup, brown sugar, Worcestershire sauce, cocoa powder, salt, Sriracha, basil, oregano, fennel seeds, and paprika. Set aside.
Melt butter in a large, heavy skillet over medium heat. Increase heat to medium-high and add chopped onions and celery. Stir intermittently until the onions just begin to brown.
Add 1/2 cup water and ground meat to skillet with the onions and celery. Season with Break meat apart and cook until no pink remains and water has evaporated.
Add contents of small bowl to skillet mixture and stir to combine thoroughly.
Reduce heat to Low, cover skillet, and simmer 5 - 10 minutes.
If mix is too thick: Add up to a cup of water before simmering (Don't go crazy, though!)
To thicken the mixture, add 2 -4 tablespoons of quick or old-fashioned oats. This works best if you run them through a food mill or small blender first. Be careful though - you don't want to turn it into oat flour - you just want to break the oats up a little.

Notes

SLOW COOKER DIRECTIONS: Do steps 1 - 4 as outlined, then dump everything into the slow cooker, and cook on low for 1-2 hours.

INGREDIENT NOTES:

BROWN SUGAR: If you prefer your Joes a little less sweet, reduce or omit the brown sugar according to your tastes. Also, pay attention to the amount of sugar in your ketchup - if it is a very sweet variety, you will want to cut back on the brown sugar.
CHEESE: I usually use cheddar, or a blend of cheddar and jack. Just use whatever sounds good to you.

Nutrition

Calories: 210kcal

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

One of the best things about classic Sloppy Joes is that you can make them well ahead of time – as in days ahead – and simply heat the sauce up when you’re ready to eat.

Sloppy Joes: Not Just for Buns!

Never underestimate the versatility of the humble Sloppy Joe. Sure, it’s great on a bun, but it has so much potential for branching out. Here are just a few ideas:

Sloppy Huevos Rancheros
Sloppy Breakfast Tacos
Sloppy Lasagna
Sloppy Pasta
Sloppy on a Shingle
Sloppy Rice
Sloppy Avocado

Homemade Sloppy Joes are even better on homemade buns! We like to serve these on my homemade Cheese & Onion Burger Buns. If you’d like to learn more about making your own burger buns – it’s super easy!!! – check out our post on How to Make Homemade Burger Buns (includes my Cheese & Onion Buns recipe).

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

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You may notice our cat Jackson Browne in the background of a few of the photos in this post. Jack has turned photo-bombing into a serious art form. I am almost certain that he watches for me to point the camera (or my phone) at something, then waits until just the right moment before leaping into the shot a millisecond ahead of my shutter finger. (You can catch more of Jack and friends, plus a few of my doodles, on Instagram at The Harmony Cat.)

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

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

Making Pickling-style Indian Eggplant Lighter & Healthier

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

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

Indian Eggplant Cooked Pickling Style (Baigan Achari)

Equipment

Ingredients

Eggplant Prep

Sauce

Instructions

Prepare the Eggplant:

Prepare the sauce:

Bake Eggplant:

Notes

Nutrition

Additional Ingredient Notes & Substitutions

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

Savory, spicy-sweet, and deeply satisfying, these Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki} are an easy-to-make meal that delivers old-world comfort in every bite.

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

nourish

[ nur-ish, nuhr- ]

to sustain to cherish to strengthen

How to Prepare Cabbage Leaves for Rolling

How to soften and remove cabbage leaves without tearing them

How to thin stem end of cabbage leaves for rolling

How to Roll a Cabbage Roll

Ingredient Notes: Adjusting Flavors to Your Own Tastes

Ground Meat Choices

Tabasco

Sugar

Stuffed Cabbage Rolls {Polish-style Gołąbki}

Equipment

Ingredients

Cabbage Rolls

Sauce [Double if you like a lot of sauce]

Instructions

Notes

Nutrition

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

How to Fix a Torn Cabbage Leaf

What to Serve with Cabbage Rolls

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

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

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

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

How to Make a Buddha Bowl

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

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This amazing Nashville Hot Chicken recipe (adapted from Hattie B’s famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

What is Nashville Hot Chicken, and what makes it so awesome?

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

I need that fried chicken recipe!!!

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

How to Make Nashville Hot Chicken – Step-by-Step

Step 1: The Dry-Brine

Step 2: The Dredge-Dip-Dredge

Step 3: The Fry

↓↓ This is what your chicken should sound like when it is frying. ↓↓

Step 4: The Spicy Coating (Wet Application)

Just how Hot is this Nashville Hot Chicken recipe anyway?

Step 5: The Serve

Nashville Hot Chicken

Equipment

Ingredients

For the Dry Brine

For the Dip

For the Dredge

For the Spicy Coating

Garnish

Instructions

Step 1: The Dry-Brine

Step 2: The Dredge-Dip-Dredge

Step 3: The Fry

Step 4: The Spicy Coating (Wet Application)

Step 5: The Serve

Notes

Can I make this Nashville Hot Chicken recipe in an Air Fryer?

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

What is a favorite regional specialty from your part of the world? Let us know in the comments!

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

to sustain
to cherish
to strengthen

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 this post!

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

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

**Just how Hot is this Nashville Hot Chicken recipe anyway?**

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

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

**Let’s talk Seasonings for a minute.**