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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

January 6 By Renée Leave a Comment

Scotch Eggs – crisp, savory sausage encasing creamy soft-boiled eggs – are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer! 

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

What is a Scotch Egg?

In its most basic form, a Scotch egg is a soft or hard-boiled egg wrapped in ground sausage, then coated with bread crumbs and baked or deep fried.

Scotch eggs have a long history in London and beyond as a tidy, handheld snack item; perfect for pocketing and picnicking. 

Scotch Eggs Recipe

The origin of Scotch Eggs is as foggy as a cold morning on Loch Ness, but that’s about as close to Scotland as they come. 

While it is generally agreed that Scotch Eggs originated in London, theories – dating back as early as mid-18th century – abound as to the actual genesis of these savory, protein-rich balls-o-breakfast. Claims have been linked to everything from Indian koftas to Scots Guards stationed at London’s Wellington Barracks. One particularly distressing account, from the Culinary Delights of Yorkshire, alleges they are a Yorkshire creation and were originally wrapped in fish paste rather than sausage meat. (Fish paste. That’s a hard No for me.) 

Today in the UK, you can buy Scotch eggs everywhere from pubs to grocery stores to gas stations. In the US, Scotch eggs are known more as a Sunday brunch item and Renaissance faire staple. They can be found on British-style pub menus as well, usually offered with dipping sauces on the side. 

Until recently, for those who eschew deep-frying at home, Scotch eggs have been reserved for once in a blue moon. However, with the dawn of air-frying, making them at home has never been easier. 

How to Boil a Perfect Egg for Scotch Eggs

Personal preference dictates how long to boil your eggs. Mr B and I typically eat Scotch eggs for breakfast (or brunch) with a knife and fork, and prefer our eggs creamy and runny: a 6-minute egg is usually perfect for us. Simply increase your boiling time if you prefer a more solid center. 

How to make a Perfect 6-Minute Egg

  1. Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. (Do not remove your eggs from the refrigerator until your water has boiled.)
  2. Remove eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
  3. Reduce heat, cover pan, and simmer for EXACTLY 6 minutes. While eggs are cooking, prepare an ice bath for the eggs in a large bowl. 
  4. After 6 minutes, use the slotted spoon to remove the eggs from the boiling water and immediately submerge them in the prepared ice bath for 10 minutes to halt the cooking process. 

Now you’re ready to cover the your eggs with sausage!

How Egg-Boiling Time Affects Scotch Eggs

Results of the eggy centers differ, depending upon how long you boil the eggs. A 6-minute Scotch egg is perfect for eating on a plate with a knife and fork. However, if you plan to pack your Scotch Egg for picnicking and eat it by hand (also perfectly acceptable!) you may want to increase the boiling time to somewhere between seven and nine minutes to avoid unwanted drips. 

Scotch egg - egg time comparison

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The Trickiest Step: How to Successfully Cover a Wobbly Soft-Boiled Egg with Sausage

••• Be sure to watch the demonstration in our Scotch Egg Video (at the bottom of the recipe card) to learn a simple technique for doing this step! ••• 

Covering soft, wobbly boiled eggs with sausage can be challenging, but it’s easier if you know a few simple tricks. 

First, divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].

I encourage you to use a kitchen scale for this step: the cooking times for this recipe are calculated based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.

Roll each portion into a ball, and place in refrigerator.

TIP: Slightly wetting your hands before forming the balls will keep the sausage from sticking as much. You want damp hands, but not so wet that they are dripping. 

GENTLY peel the prepared soft-boiled eggs. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell. 

Once the eggs are peeled, rinse each one and use a paper towel to carefully pat it dry. (Sausage sticks much more easily to a dry egg than it does a slippery, wet one.) When eggs are dried, set aside. 

The eggs I used here were fresher than I had hoped: older eggs are easier to peel. When I make deviled eggs, gnarly eggs are a real concern; however, I don’t really worry about how the eggs look when making Scotch Eggs, because any rough spots will be covered up with sausage. 

eggs and sausage prepped for Scotch Eggs

To cover an egg with sausage, start with one prepared egg and one cold sausage ball. 

  1. Place meatball in the center of a parchment square. Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide. 
  2. Place the parchment square in your palm. Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
  3. Carefully  pull the sausage away from the parchment as you wrap it around the egg. Continue until the sausage has completely released from the parchment and the egg is covered with sausage. I do this by folding the two sides into the middle, and them pressing the meat out to the sides. Don’t be too concerned about the oval being perfect; it’s just a starting point.
  4. Pinch off the thick sausage points that will form at each end as the oval is sealed. Check the egg carefully for areas where the sausage may be too thin or too thick. Even them out using the sausage you pinched from the ends.
  5. When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface. 

breading station for Scotch Eggs

Scotch Eggs Recipe

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

Scotch Eggs - crisp, savory sausage encasing creamy soft-boiled eggs - are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer! 
Prep Time28 mins
Cook Time12 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Party Food
Cuisine: British
Keyword: air fryer, eggs
Servings: 6
Calories: 342kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Air Fryer
  • 3 Small Bowls
  • Parchment Paper
  • Kitchen Scale

Ingredients

  • 6 large eggs
  • 1 pound Jimmy Dean Regular Pork Sausage or your favorite ground breakfast sausage; SEE INGREDIENT NOTES

Seasoned Flour [Bowl 1]

  • ¼ cup Wondra
  • ½ teaspoon garlic powder

Beaten Egg [Bowl 2]

  • 1 large egg beaten

Breading Mix [Bowl 3]

  • 1 cup Panko crumbs
  • 1 tablespoon brown sugar
  • ½ teaspoon chili powder
US Customary - Metric

Instructions

How to Make 6-Minute Soft-Boiled Eggs

  • Fill a medium saucepan halfway with water and bring to a boil over medium-high heat.
    Remove cold eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
    Reduce heat and cover pan.
    Simmer for EXACTLY 6 minutes.
    six brown eggs in saucepan.
  • While eggs are cooking, prepare an ice bath for the eggs in a large bowl.
    After 6 minutes, use the slotted spoon to remove the eggs from the boiling water.
    Immediately submerge cooked eggs in the prepared ice bath for 10 minutes.
    The purpose of this step is to halt the cooking process; vital to achieving creamy, runny Scotch Egg centers.
    Boiled eggs in ice water bath

How to Successfully Apply the Sausage Cover

  • Divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].
    I strongly suggest using a kitchen scale for this step: the cooking times are based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.
    Roll each portion into a ball and place in refrigerator.
    Six sausage balls
  • GENTLY peel the prepared soft-boiled eggs.
    Patience is rewarded in the recipe. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell.
    Rinse each egg, and then use a paper towel to carefully pat it dry. Set aside.
    six peeled eggs in glass bowl
  • Start with a COLD sausage ball, straight from the fridge.
    Place meatball in the center of an 8x8 parchment square.
    Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide.
    eggs and sausage prepped for Scotch Eggs
  • Place the parchment square in your palm.
    Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
    Gently pull the sausage away from the parchment as you wrap it around the egg.
    Continue until the sausage has completely released from the parchment and the egg is covered with sausage.
    Removed the thick sausage points at each end.
    Check the egg carefully for areas that might be too thin or too thick, and use the excess removed from the points to seal the edges and even out any thin spots.
  • When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface.
    If the sausage is too sticky, wet your hands with cold water and then gently dry them. You don't want to use "wet" hands, but slightly damp hands will discourage the sausage from sticking to them.

Scotch Egg Breading

  • You will need three small bowls.
    Bowl 1: Wondra & garlic powder. (Stir to combine.)
    Bowl 2: Beaten egg.
    Bowl 3: Panko crumbs, brown sugar, and chili powder.
    Three bowls for breading scotch eggs
  • Roll each sausage-covered egg in flour mixture [Bowl 1] and shake off excess, then dip in the beaten egg [Bowl 2], and finally roll in the Panko crumbs [Bowl 3].
    When I finish rolling the eggs in the last bowl, I like to pass it carefully from one hand to the other a couple of times, to help form and structure the outside crust a bit; much like you would form a meatball, but exerting far less external pressure.
    Place breaded eggs on a plate until you have enough done for one batch. (2-6 depending on the size of your air-fryer.).
    breading station for Scotch Eggs

Air Frying

  • Preheat air fryer at 380° for 10 minutes.
    Set the scotch eggs on the bottom of your air fryer basket. Be sure to leave generous space around each one for air to circulate.
    Three Scotch Eggs in air fryer
  • Air-fry eggs for 12 minutes, turning halfway through for more even browning.
    See NOTES for alternate cooking times.
    Three Scotch Eggs in air fryer - cooked
  • Serve alone, or with your favorite dipping sauce (i.e., Whole Grain Mustard, Sriracha-Mayo, or Honey-Mustard Sauce, etc.).
    Scotch Eggs Recipe

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

In all cases, follow instructions for 6-minute soft-boiled eggs, as shown above.
The cooking times listed here are based on using a specific size egg, and type and amount of pork sausage. If you change any of these factors, you may need to adjust your cooking times.
Once eggs are boiled and have had their 10-minute ice bath, you may [A] wrap and bread the scotch eggs immediately, [B] prepare them to be cooked up to 24 hours later, or [C] refrigerate the prepared eggs and wrap, bread, and fry them up to three days later. 
A. For Eggs completely prepped right before Air-Frying  [No Refrigeration], cook 12 minutes in a preheated air-fryer, turning once halfway through cooking. 
B. For Eggs completely prepped and then refrigerated up to 24 hours before Air-Frying , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking. 
Note that prepping ahead of time will result in a slight change in the egg white's color (it will turn a bit gray), but has no affect on flavor or texture. 
C. For Eggs boiled and refrigerated in shell, then wrapped and breaded right before air-frying] , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking. 
Always allow Scotch Eggs to stand for 3-5 minutes before serving. 

Nutrition

Serving: 1egg | Calories: 342kcal | Carbohydrates: 7g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 271mg | Sodium: 591mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love your air fryer? Me too!! Have you tried our Crispy Sauerkraut Fritters? They’re amazing! 

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Ingredient Notes 

Eggs

This recipe is based on using USDA large eggs [EU size M]. If you use different size eggs, the boiling and cooking times may need to be adjusted. 

Jimmy Dean Sausage

The cooking times are based on using one pound of Jimmy Dean regular pork sausage. If you use more or less, or use a sausage with a different fat content, cooking times and/or temperatures may vary. 

Scotch Eggs Ingredients

Wondra

Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods. 

You can use all-purpose flour in place of the Wondra in this recipe, but your results may not be as crispy. 

Panko Breadcrumbs

The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy. Panko crumbs brown up evenly and consistently, even in an air-fryer! 

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More Good Egg Recipes to Start Your Day!

  • Smoked Salmon Eggs Benedict: Elegantly Easy
  • Eggs Provençal (La Provence Copycat Recipe)
  • Cornbread Breakfast Casserole (Leftover Makeover)
  • Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes)

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

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)  Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)
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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!

Filed Under: Dairy-free, Main Dishes, Munchies, Recipes, Side Dishes Tagged With: Air Fryer, brunch, eggs, picnic

Classic Homemade Chicken Pot Pie (from Scratch)

October 19 By Renée 6 Comments

Classic Homemade Chicken Pot Pie is the ultimate comfort food! Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection! 

Classic Homemade Chicken Pot Pie (from Scratch)

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

Making Homemade Chicken Pot Pie (from scratch) is a labor of love. The ultimate of comfort foods, it is a meal made for cozy Sunday suppers and close family gatherings. 

blank

This classic Chicken Pot Pie is one of my all-time favorite recipes, developed over decades of trial and error. 

Making chicken pot pie isn’t difficult work: it just takes time and attention. You must first make a pastry crust, oven roast the vegetables, and boil down the (homemade) chicken stock to reduce it. Then you assemble the pie and babysit it (just a little) while it bakes. And it is ALL totally worth it! 

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The Four Elements of a Perfect Homemade Chicken Pot Pie
(Including Substitutions & Faster Prep Tips)

Making an old-fashioned, homemade chicken pot pie is much easier than it looks. This recipe is made up of four basic elements; chicken, stock, vegetables, and crust; and each of these four pot pie components can be made ahead of time.

[1] Chicken

  • Recipe Suggests: Seasoned Rotisserie Chicken 
  • Substitutions: Home-roasted chicken; the equivalent in leftover chicken

You will be using the entire chicken to make this pot pie: the meat goes into the pot pie filling; and the bones, skin, and other bits are used to make the chicken stock. 

Start with a good chicken. The most important thing is that the chicken you use have lots of flavorful bits and juices. If you use a plain, unseasoned chicken, your resulting stock will require a ton of extra seasoning. 

This pot pie recipe is also a great way to use Thanksgiving leftovers: simply substitute turkey for the chicken, and 1 to 2 cups of water plus 2 cups of turkey gravy for the chicken stock portion. 

whole rotisserie chicken in pie dish

[2] Hearty Homemade Chicken Stock

  • Recipe Suggests: Homemade Hearty Homemade Chicken Stock is what sets this pot pie recipe apart: notice how much denser it is than store-bought chicken stocks. Don’t buy flavored water when you can easily make this rich, flavorful stock for just pennies. 
  • Substitutions:There is no substitute for homemade chicken stock; however, if you need to speed things up, you can use 8 cups (2 quarts) of good quality store-bought stock and reduce it by half. 

quart of chicken stock

[3] Roasted Vegetables 

  • Recipe Suggests: Potatoes, carrots, onions, and corn. Note that potatoes vary in texture, depending on type. I prefer to use Yukon Golds, but russet potatoes also work. 
  • Substitutions: Use the vegetables of your choice. Root vegetables should always be roasted first. You can also use frozen vegetable: while not my first choice, they will definitely speed up the process. 

Why are there No Peas in this Pot Pie Recipe? 

You may notice that this chicken pot pie recipe doesn’t specify any “peas” on the ingredient list. While peas are traditionally included in most pot pie recipes, I make no secret about my disdain for cooked peas (with the exception of Split Pea Soup, which is delicious).

Instead, I’ve substituted pan-fried corn, which lends a sweet pop of flavor and some nice texture to the filling mix; however, if you want to sub in peas, that works, too! 

NOTE: Pan-fried corn is one of my favorite add-ins for soups, casseroles, etc. (Check it out in this Sweet Skillet Cornbread {with Pan-fried Maple Corn}!

[4] Herbed Pie Crust

  • Recipe Suggests: Our savory Herb Pie Crust recipe works perfectly with this pot pie recipe. 
  • Substitutions: You can use any standard pie crust for this pot pie; homemade, refrigerated, or frozen. 

baked chicken pot pie with herb pastry crust

Post Updated October 19, 2020 (Originally published November 14, 2012)
baked chicken pot pie with herb pastry crust
5 from 5 votes

Classic Homemade Chicken Pot Pie (from Scratch)

Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection! 
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Comfort Food, Home Cooking
Keyword: chicken
Servings: 8 servings
Calories: 388kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Cast Iron Skillet (10-Inch)

Ingredients

  • 1 whole rotisserie chicken or oven roasted
  • 1 batch Herb Pastry Crust or your favorite pastry crust

Roasted Vegetables

  • 1 pound carrots peeled and cut into 1-inch pieces
  • 1 pound Baby Yukon Gold Potatoes quartered; or similar potatoes, cut into 1" cubes
  • 1 medium yellow onion peeled and thickly sliced root to stem
  • 1½ teaspoons kosher salt
  • 2 tablespoons olive oil

Pan-fried Corn [Optional]

  • 1 tablespoon butter
  • 1 cup frozen corn

Sauce

  • 5 tablespoons butter
  • 5 tablespoons Wondra or all-purpose flour
  • 4 cups Hearty Chicken Stock
  • 1 cup half-and-half or milk
  • salt & pepper to taste
  • 1 teaspoon Herbes de Provence * or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice [See NOTE)
US Customary - Metric

Instructions

Ingredient Prep

  • Debone the Chicken.
    For the purposes of this recipe, deboning means, "Get the meat off the bones." It doesn't need to be pretty: no one else is going to see it. 
    whole rotisserie chicken in pie dish
  • Put separated chicken meat into a medium bowl and set aside.
    Put the the bones, skin, and any cooking juices into a large stock pot and set aside.
    Deboned chicken in black plastic container
  • Prep the potatoes, carrots, and onions for oven roasting. (I don't peel the baby potatoes when I use them.)
    Put all of the peeled, cut vegetables into a medium bowl.
    blank
  • Put all of the onion and and carrot trimmings, as well as 2 stalks of chopped celery, into the stock pot with the chicken bones, etc.
    NOTE: There is no celery in the pot pie filling.
    vegetable scraps in pot
  • Follow the directions for making Hearty Homemade Chicken Stock, seasoning as directed.
    [Alternately, reduce 8 cups of high-quality store-bought chicken stock down to 4 cups.]
    Set aside.
    *NOTE: The Herbs de Provence used in the chicken stock are critical to the flavor profile of this Chicken pot pie.
    If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)
    quart of chicken stock

Oven Roasted Vegetables

  • Preheat oven to 450°F [230°C].
    Toss the vegetables in the bowl generously with olive oil, and season with salt and pepper.
    blank
  • Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.
    blank

Pan-fried Corn (Optional Step)

  • Heat a small skillet over medium-high heat.
    Melt one tablespoon of butter.
    Add frozen corn to hot butter and pan-fry for 5-7 minutes, stirring constantly, until corn begin to turn golden brown.
    blank

Chicken Stock Pan Sauce

  • Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.
    blank
  • Add 5 tablespoons of flour.
    NOTE: You can use regular flour if that's what you have, but I always use "instant flour" for this. I use Wondra, but there are other brands. Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. Wondra instantly dissolves in liquids and won’t form lumps in your sauces.
    blank
  • Immediately whisk in the flour, and stirring constantly for even cooking.
    In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
    blank
  • Stir in 4 cups of hearty chicken stock all at once, continuing to whisk the sauce as it thickens.
    When the sauce has thickened, add 1 cup of half-and-half (or milk).
    blank
  • The sauce should be thin, but thick enough to coat a spoon.
    The sauce will thicken considerably while cooking as it absorbs into the other filling ingredients.
    Season liberally with salt and pepper to taste.
    blank

Assembling the Pot Pie

  • Preheat oven temperature to 425°F | 220°C.
  • Add the chicken meat, roasted vegetables, and pan-fried corn to the pan sauce.
    blank
  • Gently mix to combine.
    To use premade filling: Reheat filling on stovetop or in oven until until it reaches a consistent internal temperature of 95-100° [35-37°C] before adding crust.
    blank
  • Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using.
    blank
  • Top the chicken filling with pie crust, turn the edge under to fit skillet edge, press against the sides to seal, and flute the edges.
    You can also brush the pastry dough with an egg wash if you would like.
    I used 1 egg and 2 tablespoons of water for the egg wash on the pot pie pictured here.
    blank

Baking Chicken Pot Pie

  • Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes.
    Check Chicken Pot Pie after 30 minutes.
    If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Do not form or crimp it - just lay it over the top.
    Remove chicken pot pie from oven when it is golden brown on top and crust is fully cooked.
    Allow pot pie to cool for at least 10 minutes before serving.
    baked chicken pot pie with herb pastry crust

Notes

Chicken Pot Pie Filling can be made up to 3 days ahead of time.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 31g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 803mg | Potassium: 829mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9898IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 2mg
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!

baked chicken pot pie with herb pastry crust

Looking for more pot pie ideas? Check out this delicious Pot Pie round-up! 

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

Classic Homemade Chicken Pot Pie (from Scratch)   Classic Homemade Chicken Pot Pie (from Scratch)
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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!

Filed Under: Main Dishes, Recipes Tagged With: baking, chicken, Comfort Food, Pastry, vegetables

Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

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

black bean recipe with bacon with cotija

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

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

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

bite of black beans with bacon

Make this Black Beans Recipe Your Own!

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

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

black bean recipe with bacon in two bowls

Flexible and Fast!

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

Post Updated July 7, 2020 (Originally published May 18, 2016) 
black bean recipe with bacon with cotija
5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: black beans, spicy
Servings: 6
Calories: 178kcal
Author: Em @ The Good Hearted Woman

Equipment

  • Enameled Cast Iron Skillet

Ingredients

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

Instructions

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

Nutrition

Calories: 178kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 394mg | Potassium: 358mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1186IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

black beans recipe with bacon

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

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

black bean recipe in small bowl with chips on sideDo you use a kitchen scale?

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

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

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

  • Accuracy 
  • Consistency 
  • Improved workflow
  • Fewer dishes!!!!!

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

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

black bean recipe with bacon in hand-thrown ceramic bowl

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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!

Filed Under: Gluten-free, Main Dishes, Recipes Tagged With: Beans, black beans, easy meals, picnic, potluck

Caribbean Chicken Stew

July 2 By Renée 13 Comments

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

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

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

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

Buttermilk marinade ingredients.

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

caribbean chicken stew in serving bowl

Recipe Updated July 2, 2020 (Originally published May 2, 2014)
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5 from 5 votes

Caribbean Chicken Stew

This Caribbean Chicken Stew is rich, warmly spiced, and - without question - one of the most delicious, satisfying, and flavorful chicken stews you'll ever eat!
Prep Time30 mins
Cook Time2 hrs
Marinating Time1 hr
Total Time3 hrs 30 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Caribbean
Keyword: chicken, stew
Servings: 8 servings
Calories: 577kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Blender
  • 10-inch Enameled Cast Iron Dutch Oven
  • Tongs

Ingredients

Marinade

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

Stew Base

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

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

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

Instructions

Marinate the Chicken

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

Make the Stew

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

Notes

Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)
  • 325°F | 163°C -- 2 hours [Preferred]
  • 350°F | 177°C -- 1½ hours
Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain. 
I strongly suggest using both sweet potatoes and a yam, as they both bring unique properties to the plate. 
For the stew pictured here, I used:
  • 1 large sweet potato
  • 3 medium Yukon Gold potatoes
  • 1 medium yam*
  • 3 medium carrots
Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam. 

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 49g | Protein: 41g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 384mg | Potassium: 1554mg | Fiber: 6g | Sugar: 12g | Vitamin A: 9464IU | Vitamin C: 34mg | Calcium: 101mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

caribbean chicken stew

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

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

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

caribbean chicken stew in blue pot, sitting on top of brightly colored potholders

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caribbean chicken stew

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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!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Recipes, Soup, Chowder & Stew Tagged With: carrots, chicken, ginger, sweet potatoes, vegetables

Grilled Honey Glazed Salmon {with Ginger & Orange}

May 21 By Renée 10 Comments

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 

Honey Glazed Salmon with Ginger & Orange

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

You just can’t beat the taste of freshly grilled salmon! We eat it regularly at our house, and this amazing grilled Honey Glazed Salmon, marinated with fresh ginger and orange, is one of our all-time favorite salmon recipes.

Honey Glazed Salmon ingredients

We like to serve this Grilled Honey Glazed Salmon with a fresh green salad and a light side. Pair it with our Carrot-Ginger Dressing and Cranberry-Orange Couscous for perfect a combination! 

Honey Glazed Salmon with Ginger & Orange 1

The prep for this Honey Glazed Salmon is super easy! Just mix up the marinade and let your salmon fillet soak in it for at least an hour (and up to 24), then throw it on the grill. If you prep the night before, you can have an elegant meal on the table in just 20 minutes! 

Honey Orange Ginger Marinade

Tips for Buying Salmon

  • Fresh salmon should be firm, and have a deep “salmon” color.
  • Salmon meat should have a slight sheen and appear somewhat translucent. It should spring back when touched.
  • Cuts should be smooth, without obvious gaps. (Gaps and separations in the muscle fibers are a sign of old fish.)
  • Packages should be airtight, with no visible liquid.
  • Salmon’s fish odor should be mild, fresh, and pleasant. If it smells “fishy,” keep looking.
  • Whenever possible, choose wild caught salmon over farmed salmon. The health benefits of wild-caught salmon are well-documented. 

Salmon in Honey Orange Ginger Marinade

Grill Tips for Perfect Honey Glazed Salmon

  • Keep salmon refrigerated until ready to cook.
  • Keep salmon skin intact while grilling. The skin will help it stay together and keep the salmon meat from curling on the grill.
  • Grill fish 3-5 inches from heat, 4-6 minutes per ½ thickness. 
  • If you must turn your salmon while grilling, do so only once. (Fillets under 3/4-inch do not need to be flipped on a closed barbecue.) 
  • Place salmon fillets on a barbecue grill mat for easier, cleaner grilling.

Honey Glazed Salmon with Ginger & Orange

 
Honey Glazed Salmon with Ginger & Orange
5 from 5 votes

Honey Glazed Grilled Salmon with Ginger & Orange

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 
Prep Time1 hr
Cook Time10 mins
Resting Time10 mins
Total Time1 hr 20 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: American, Pacific Northwest
Keyword: garlic, ginger, honey, orange, salmon
Servings: 4 people
Calories: 334kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Reusable Barbecue Grill Mat
  • (OR Large Stovetop Grill)
  • Microplane

Ingredients

  • 1½ pound salmon fillet About ¾-1" inch thick

Honey Orange Ginger Marinade

  • ¾ ounce fresh ginger peeled & chopped
  • 2-3 cloves garlic minced
  • ⅓ cup light soy sauce or tamari
  • ⅓ cup orange juice freshly squeezed if possible
  • ¼ cup honey
  • 1 green onion finely chopped
US Customary - Metric

Instructions

  • Gather and prep marinade ingredients.
    Honey Glazed Salmon ingredients
  • In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
    Honey Orange Ginger Marinade
  • Lay salmon fillet in large dish or tray.
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  • Pour Honey-Ginger Orange marinade over salmon.
    Salmon in Honey Orange Ginger Marinade
  • Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
    Salmon in Honey Orange Ginger Marinade
  • Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
    Salmon in Honey Orange Ginger Marinade
  • When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium.
    Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.
    Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C].
    If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch.
    NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
    Grilled Salmon on grilling mat
  • Remove salmon from grill and allow to rest for 10 minutes before serving.
    Grilled Salmon on grilling mat
  • While salmon is resting, strain leftover marinade into a small skillet. Bring marinade to a boil in over medium-high heat.
    Reduce liquid by about half, and remove from heat.
    I like to throw a tablespoon of butter into the sauce at this point, but it's not required.
    Marinade Reduction
  • Serve salmon on a bed of fresh greens and top with marinade reduction.
    Honey Glazed Salmon with Ginger & Orange

Notes

We usually choose to cook the whole salmon fillet together for the sake of presentation, but you can also cut it up into single serving portions prior to cooking for easier serving. 

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 22g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1157mg | Potassium: 949mg | Fiber: 1g | Sugar: 20g | Vitamin A: 139IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 2mg
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!

Properly cooked salmon will look a couple of shades lighter, and will flake easily. The USDA recommends a minimum internal temperature of 145°F [62.7°C] for cooked salmon, which should be measured at the thickest part of the fillet.

It is important to note, however, that salmon continues to cook after it is removed from the heat. For this reason, we usually use an instant-read thermometer to check for doneness, and aim to remove salmon from the grill  when it reaches an internal temperature of 125°F [52°C]. We then cover it and allow it to rest for 10 minutes or so before serving. 

Honey Glazed Salmon on a plate

Why use a Grill Mat?

(A grill mat is not required to make this recipe, but if you use one, you will find that the process is a whole lot easier.)

If you’ve never used a barbecue grill mat, you need to give it a try! Grill mats make grilling fragile things (like fish) a snap, and smaller items won’t fall through the grate. The first time we used one, I was honestly amazed at how well it worked, without losing any of that great grill appeal we all love.

Grilled Salmon on grilling mat

Salmon Safety

  • Raw salmon should be stored in the coldest part of your refrigerator, for up to 2 days.
  • Serve cooked salmon immediately. Any leftovers should be refrigerated within 1 hour.
  • Leftovers should be eaten within 2 days.

Honey Glazed Salmon with Ginger & Orange

If you love fresh fish, be sure to check out our recipes for Spicy Pan-fried Rockfish, Grilled Halibut over Greens, Korean-style Pan-Fried Fish {Saengsun Jun}, and Pan-Seared Sturgeon!

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Honey Glazed Grilled Salmon {with Ginger & Orange}

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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!

Salmon Recipes from GHW

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Smoked Salmon Eggs Benedict

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Smoked Salmon Chowder 

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Smoked Salmon Pastry Cups

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Smoked Salmon Crustless Quiche

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Hawaiian "Lomi Lomi" Salmon

Filed Under: Dairy-free, Main Dishes, Pescatarian, Recipes Tagged With: fish, ginger, grilling, honey, oranges, salmon

Mom’s Sourdough Hotcakes (Sourdough Pancakes)

April 9 By Renée 12 Comments

This is my Mom’s recipe for Sourdough Hotcakes. Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make an easy breakfast or brunch. (They’re also a great way to use your leftover sourdough starter!)

Sourdough Pancakes with Syrup

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

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I guess I was around four the first time I remember having sourdough pancakes.

Warning: Content contains a meandering, flagrantly nostalgic recipe-origin narrative. Read on for the story, or click here to go directly to the recipe.

We were staying up at Mister and Missus Houston’s vacation place up on the mountain between Rhododendron and ZigZag. When you stepped into their little cabin, the first thing you saw was the stone fireplace and the main room, about half the size of our living room at home. From the main room, you could go straight through into the kitchen and eating area, and then turn a corner to the Houston’s bedroom, and the extra bedroom beyond, where my parents slept; or you could go left and up the sturdy wooden staircase that led to the loft, where Karen and I stayed.

Karen was the Houston’s daughter. She was about six or eight years older than me, but since I was the only other kid there, we got thrown in together.

If I remember right, the cabin had been in Missus Houston’s family for many years; generations, even. It was old and snug, and I loved being there. Whenever I hear the song Grandma’s Feather Bed, the big feather bed that Karen and I shared up in the loft is the one I think of. 

The Houston’s cabin had no electricity or central heat, but Missus Houston had one of those big, old-timey wood cooking stoves, and she kept a fire going in it all the time. She would let it die down at night, and stoke it up in the morning. On crisp mountain mornings, the spot right by the stove was always the warmest place in the cabin. 

I can remember smelling the sourdough pancakes long before I tasted them, their scent mingling with maple and sausage and strong black coffee as it wafted up the stairs to us. Karen and I followed the breakfast smells down to find our mothers in the kitchen, pouring pancake batter into a huge cast iron skillet and stacking thick, lace-edged pancakes on a big plate that set on the stove’s sideboard. 

When I sat down to the table, and my mom gave me a plate stacked with three thick pancakes the size of my palm. Silver Dollar Hot Cakes, she called them. Then she turned her fork on its side and cut them into neat little triangles for me. Missus Houston asked if I wanted maple syrup or Marion berry, and like any good Oregonian, I chose Marion berry. There was so much to take in: the mountain and breakfast smells, the giant blue-speckled coffee pot percolating on the stove, the sounds of pancakes sizzling in the skillet and my mother laughing with her friend.

My fork speared one of the little pancake triangle stacks and then the next, and I ate silently, pausing between bites only for a swallow of milk to wash it all down. 

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My mother died recently, and a few weeks ago, while sorting through some of her things, I ran across a stack of hand-written recipes. There are a handful of them that I hope to eventually share with you, but her Sourdough Hotcake recipe comes first. Mostly, because I needed to make them. 

Mama standing by the woodstove in her housecoat, spatula in hand, and the smell of sourdough hitting hot oil on cast iron, and the steam rising off the fresh stacks… one bite of these pancakes brings it all back like it was yesterday.

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Mom's Sourdough Hot Cake Recipe

I’ve reduced Mom’s recipe so that it makes about ten 5-inch pancakes instead of twenty. I did this for couple of reasons; mainly, because I rarely have two extra cups of sourdough starter; and also because (these days) we just don’t need to make twenty or so pancakes at one time. However, if you decide to double the recipe, you can add an extra egg if you want to. (Also, if you’re keeping track, there are further directions on the back of the card about adding butter, etc.)

Stack of Sourdough Pancakes
One of the things that often surprises people when they first try sourdough pancakes is how light and fluffy they are. They have a slightly sweet, mildly tangy flavor, and are so worth the effort. Plus, not only are these hotcakes tender and delicious, but they also are a perfect way to use up your sourdough discard!

Stack of Sourdough Pancakes
5 from 5 votes

Sourdough Pancakes

Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make a delicious breakfast or brunch. (They're also an easy, practical way to use your leftover sourdough starter!)
Prep Time10 mins
Cook Time5 mins
Rest Time5 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch
Cuisine: American, Comfort Food
Keyword: pancakes, sourdough, sourdough baking, sourdough starter
Servings: 10 5" pancakes
Calories: 101kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Griddle or Cast Iron Skillet
  • Spatula
  • Whisk
  • Medium Bowl

Ingredients

  • 1 cup Sourdough Starter [100% Hydration] Discard or Unfed [See Notes]
  • 3/4 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon soda
  • 1 large egg
  • 1/2 cup milk
  • 2 tablespoons melted butter
US Customary - Metric

Instructions

  • Start with leftover starter [Discard] or Unfed Starter. Starter should be healthy, but should not have been fed in the last 12 hours.
    This recipe is very forgiving. Use one cup, more or less.
    Sourdough Discard
  • Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl.
    Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients.
    Pancake Batter in Bowl
  • Whisk to thoroughly combine. The mixture should begin to bubble almost immediately.
    Pancake Batter
  • Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil. (I use extra light olive oil.)
    Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
    Sourdough Pancake on Griddle, Side 1
  • Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
    Pancake Bubbling on Grill
  • Cook pancakes for an additional 1-2 minutes, or until they cooked through.
    Sourdough Pancake on Griddle, Side 2

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 308mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What’s the difference between Hotcakes and Pancakes?

Pancakes, by broad definition, include any flat, pan-fried cake that is flipped in order to complete cooking. They are nearly always round (unless you’re into fancy pancake art) and are cooked on an oiled griddle or frying pan. Pancakes may be leavened or unleavened, and can be sweet or savory; a list which includes everything from potato latkes to french crepes.

Hotcakes are a specific type of pancake; however, from what I can tell, what you call your hotcakes depends a lot upon where you’re from. In many parts of the United States, the terms pancakes, flapjacks, griddlecakes, and hotcakes are used interchangeably. 

American hotcakes (or breakfast pancakes) usually include milk, eggs, flour, and fat (i.e., butter, oil, etc.), and they also always includes a leavening agent, making them rise and puff up when cooked. In contrast, when I was researching this, I learned that British pancakes are often unleavened and resemble a crêpe.

All that said, my mother was from Missouri, and was particular about things like this. She would tell you that the recipe shared here is for Hot Cakes [two words] and they look and taste nothing like their flat, thin pancake cousins. 

Frankly, you can call them whatever you want; because whatever they are called, they’re always delicious! 

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Stages of a Healthy Sourdough Starter

Use Discard or Unfed Starter for this recipe. 

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

Sourdough Hot Cakes on a plate

Sourdough Starter: If you do not yet have a sourdough starter, there are a number of ways to get one; including making a rye sourdough starter [ready to use in 5-7 days] or starting one from dried starter flakes [ready to use in 10+ days].

Sourdough Pancakes for Brunch

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Mom's Sourdough Hot Cakes (Sourdough Pancakes)   blank  blank 

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

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

Filed Under: Bread, Main Dishes, Sourdough, Vegetarian Tagged With: Breakfast, Comfort Food

Egg & Cheese Rolls: The Weirdest Food Your Whole Family Will Love

April 7 By Renée 8 Comments

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.

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

Egg and Cheese Rolls are probably one of the weirdest meals we make at our house. (To clarify, I don’t mean that they are weird in the “exploring unique flavor profiles” or “discovering world cuisine” sort of way. I mean it in the “this is just plain weird” way.) Also, they are delicious. As in, all five of my children love them! In fact, for some inexplicable reason, everyone seems to love them. 

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Post Updated April 7, 2020 (Originally published April 22, 2015) 

We were first introduced to Egg & Cheese Rolls years ago by my girls’ Uncle Lucky and Aunt Brenda, and I’ll be honest: if I hadn’t eaten them first and I’d simply ran across the recipe online, I probably would have never tried them. The combo is weird, and they contain one ingredient that we rarely (if ever) buy or eat. But having already bitten the bun, so to speak, I can’t look back. 

Beyond the fact that they are ridiculously tasty in a strangely familiar, comforting sort of way, Egg and Cheese Rolls offer a few other nice perks: 

  • They are super easy to make. (Your kids can help!) 
  • The ingredient list is short and inexpensive.
  • They can be prepared ahead of time.
  • They make great leftovers.

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However, the most compelling reason to try Egg & Cheese Rolls may be this: for some inexplicable reason, everyone seems to love them. 

If you have more than three people in your family, you know how hard it is to find meals that everyone enjoys. Egg & Cheese Rolls consistently comes up in the top five among our kids, and they are one of the most requested meals by our older kids when they return home for a visit. 

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Egg & Cheese Rolls

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Main Course
Keyword: easy meals, eggs, kid-friendly
Servings: 15 rolls
Calories: 268kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 dozen eggs hardboiled & chopped
  • 1 lb Velveeta cubed (We prefer Velveeta Light)
  • 8 oz tomato sauce
  • 4 cloves garlic minced
  • 1/4 cup chopped olives
  • 18 hard rolls
US Customary - Metric

Instructions

  • Cut a flap on the top of each roll and hollow out the inside, leaving about ½-inch of roll all around. Set aside. (If the flap comes off, it's totally OK. It just makes it a little easier to close them after they are filled.)
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  • Begin melting the cubed Velveeta cheese over very low heat. When the Velveeta starts to melt, add in the tomato sauce, chopped garlic, and chopped olives.
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  • Stir until the cheese is fully melted and the sauce is well blended. Remove from heat.
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  • Add the chopped eggs to the melted cheese sauce and stir to incorporate.
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  • Fill hollowed out rolls with egg mixture. 
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  • Replace the top on each roll, and wrap in aluminum foil.
    Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works - it just depends on how you plan to serve them.
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  • Bake at 350* for 20 minutes. Allow to cool for about 5 minutes before unwrapping. 
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Notes

We usually serve these in the foil wrapper, and allow whoever is eating the roll to unwrap it themselves. 

Nutrition

Serving: 1roll | Calories: 268kcal | Carbohydrates: 31g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 144mg | Sodium: 940mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

BONUS: Egg & Cheese Rolls are a perfect way of using up your post-Easter eggs! 

Naturally dyed Armenian (or Russian, Greek, Serbian) Easter Eggs | The Good Hearted Woman

Naturally-dyed Armenian Easter Eggs!

When it comes to making these Egg & Cheese Rolls, the only hurdle you really need to get over (maybe it’s just me) is buying the Velveeta. If you can’t bring yourself to do it, give this Homemade Velveeta a try.

Egg & Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals we make. | The Good Hearted Woman

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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!

Filed Under: Main Dishes, Vegetarian Tagged With: Cheese, eggs, leftovers

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

March 5 By Renée 15 Comments

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

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

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

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

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

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

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

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

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

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

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

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. 

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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. 

Sliced 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. IE Soaking Eggplant Slices
  • 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.Sliced Eggplant on Pan
  • 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. Baked Eggplant
  • Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes. 

Wavy LineDo 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.

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Indian Eggplant Assembly - Step-by-Step

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

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

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)
5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

This lightener, healthier adaptation of Madhur Jafney's classic Indian Eggplant Cooked Pickling Style (Baigan Achari) is just as delicious as the original, but uses far less oil.
Prep Time30 mins
Cook Time1 hr
Eggplant Soaking Time30 mins
Total Time2 hrs
Print Recipe Pin Recipe
Course: Condiment, Side Dish
Cuisine: Indian, Vegan, Vegetarian
Keyword: Dairy-free, eggplant, Gluten-free
Servings: 8
Calories: 129kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Heavy Baking Sheet
  • Silpat Mat
  • Blender
  • Enameled Cast Iron Skillet
  • Medium Casserole Dish

Ingredients

Eggplant Prep

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

Sauce

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

Instructions

Prepare the Eggplant:

  • Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I'm using very small, thin-skinned eggplants.)
    Sliced Eggplant
  • 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. 
    Baked Eggplant

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.
    Indian Eggplant Sauce in Pan

Bake Eggplant:

  • Preheat oven to 325°F [165°C].
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  • 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

Serving: 1serving | Calories: 129kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 1186mg | Potassium: 479mg | Fiber: 5g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
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! 

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

Additional Ingredient Notes & Substitutions

Ingredient Notes

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.

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

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

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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!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Side Dishes, Vegan, Vegetarian Tagged With: eggplant, Indian & Middle Eastern

Slow Cooker Stuffed Cabbage Rolls (Polish-style Gołąbki)

January 23 By Renée 9 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.

Cabbage Rolls cooking in slow cooker

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.

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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. 

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nourish

[ nur-ish, nuhr- ]

to sustain
to cherish
to strengthen

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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. 

Cabbage Rolls on a long plate

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. 

Cabbage Rolls on a long plate

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. 

Cabbage Rolls in slow cooker

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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. 

Cabbage Prep

How to Soften & 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.

  1. Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
  2. Using a paring knife, remove the cabbage’s core.
  3. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down.
  4. Boil for a few minutes. Use tongs to check leaves at core. You will see when they begin to soften and loosen. 
  5. 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.
  6. Peel away leaves that come off easily. . 
  7. 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.)
  8. 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.
  9. Continue repeating the process until you have removed all of the cabbage leaves (or until they become too small to use for rolling). 
  10. 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.
  11. 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 the Stem End of Cabbage Leaves for Easy 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. 

Thinning cabbage stem

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. 

Wavy LineHow 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.  

How to roll a cabbage roll; 4 steps

  • 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.

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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. 

Cabbage Rolls on a serving spoon

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Cabbage Rolls cooking in slow cooker
5 from 2 votes

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: 12 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
US Customary - Metric

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.
    Cabbage Prep
  • 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. 
    Thinning cabbage stem
  • 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. 
    Thinning cabbage stem
  • 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.
    Cabbage Roll Ingredients in Bowl
  • FORM THE CABBAGE ROLLS
    Basically, cabbage rolls are rolled exactly like a burrito.
    How to roll a cabbage roll
  • 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.
    How to roll a cabbage roll; 4 steps
  • 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.
    Cabbage Rolls in slow cooker
  • Pour the prepared sauce evenly over the rolls in the slow cooker.
    Cabbage Rolls with Sauce in slow cooker
  • Cover and cook on LOW for 5 hours; until the internal temperature reaches 160°F | 71°C.
    Cabbage Rolls cooking in slow cooker

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

Serving: 1roll | Calories: 183kcal | Carbohydrates: 18.7g | Protein: 12.7g | Fat: 6.5g | Saturated Fat: 2.4g | Cholesterol: 51mg | Sodium: 394mg | Potassium: 370mg | Fiber: 2.2g | Sugar: 8.9g | Calcium: 45mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

More cozy slow cooker recipes from GHW:

  • Slow cooker Caramelized Onions
  • Slow Cooker Enchilada Sauce
  • Old-fashioned Navy Bean Soup with Ham {Slow Cooker}
  • Old-Fashioned Ham Bone Split Pea Soup {Slow Cooker}
Polish Stuffed Cabbage Rolls {Gołąbki} on a blue and white plate

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

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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.

How to fix a torn cabbage leaf

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

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What to Serve with Cabbage Rolls

When we have stuffed 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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of The Good Hearted Woman. ? Be sure to PIN this post!

Polish Stuffed Cabbage Rolls    Polish Stuffed Cabbage Rolls    Polish Stuffed Cabbage Rolls

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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!

Filed Under: Main Dishes, Recipes Tagged With: Comfort Food

How to Make a Buddha Bowl (35+ Delicious Bowls)

January 2 By Renée 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing. 

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

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl

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

Buddha Bowls are known by many names: Bliss Bowl, Glow Bowl, Hippie Bowl, Power Bowl, Glory Bowl, Nourish Bowl. You get the idea.

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Traditionally vegan or vegetarian, Buddha Bowls are 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, some variation on a Buddha Bowl comprises 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.

Post Updated January 2, 2020 (Originally published June 27. 2016)

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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.]

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

This infographic is provided as a jumping-off point, and is by no means an exhaustive list.

You may notice 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.

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Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com
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Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com
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Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com
4
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Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

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Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com
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Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com
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Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com
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Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com
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Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com
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Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com
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Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com
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Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com
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Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com
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Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com
15
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Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com
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Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com
17
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Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com
18
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Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com
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The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com
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Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com
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Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com
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Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com
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Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com
24
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Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com
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Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com
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Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com
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Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com
28
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The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com
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Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com
30
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Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com
31
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Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com
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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!

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California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com
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Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com
3
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Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com
4
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Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com
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Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com
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Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com
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Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com
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Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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

How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted Woman   How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted WomanWavy Line

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!

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian

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