The Good Hearted Woman

Cozy Living - Food, Travel & Good Vibes

Cheesy Vegetable Orzo

By 14 Comments

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.

Orzo Side dish
I love this orzo recipe! It’s fast and easy to make, extremely economical, and it goes with practically anything.

Cheesy Vegetable Orzo isn’t a fancy recipe, or one that will impress your friends with its exotic flavor profile.

No, this simple orzo side dish is more along the lines of …

… I just got home from work and I’m tired and I need a quick and easy side dish to go with this roast chicken I just picked up from Costco. Preferably something I can make from pantry and fridge staples, because I’m not going out there again today! 

Cheezy Vegetable Orzo | The Good Hearted Woman

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

Every time I make Cheesy Vegetable Orzo, this little eye-roller happens at the dinner table:

Me: [Putting the orzo on the table]

Someone: (There is always someone) “Is that rice?”

Me: (Every time) “No – it’s orzo. Orzo is rice-shaped pasta.”

Every. Time.

And every time it plays out, I laugh inside my head. I know it doesn’t sound funny, but the thing is, I’m pretty sure I’ve said the same exact thing at least fifty times in the last ten years, and I can guarantee the next time I make it, someone will ask again. (Can anyone relate?)

Either I am easily entertained or they are slow learners.

Maybe both.

(Sigh)

Orzo Side dish

Anywho, I got this vegetable orzo recipe from my friend Val many years ago, and it has become a staple on our table ever since. You can make it with fresh basil (fresh is always best) but dried basil works fine, too. 

Orzo Side dish
5 from 6 votes

Cheesy Vegetable Orzo

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: pasta
Servings: 8
Calories: 116kcal
Author: Renée ♥

Equipment

  • Grater

Ingredients

  • 1 teaspoon olive oil
  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup grated carrots
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup orzo uncooked
  • 1 cup shredded zucchini
  • 4 oz shredded cheddar cheese
  • 3 Tbs chopped fresh basil or 1 tsp. dried basil

Instructions

  • In a medium non-stick saucepan, saute onion in olive oil until soft (about three minutes). Add garlic and saute one minute more.
  • Add broth, grated carrots, salt, and pepper. Bring to a boil. (Add dried basil at this time if you aren't using fresh.)
  • Add orzo. Cover, reduce heat and simmer about 15 minutes, stirring occasionally, until orzo is tender.
  • Remove from heat; stir in zucchini, cheese, and fresh basil if you are using it. Cover and let stand 2 minutes.

Notes

BROTH: If I use a commercially prepared vegetable broth, I omit the salt. If I use a homemade one, I dilute it dramatically so that the broth flavor doesn't overpower the other vegetables.

Nutrition

Serving: 0.75cup | Calories: 116kcal | Carbohydrates: 8.8g | Protein: 6.7g | Fat: 6g | Saturated Fat: 3.2g | Cholesterol: 15mg | Sodium: 533mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Calcium: 117mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Orzo Side dish

Wavy Line

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

Creamy Vegetable Orzo - PinWavy 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!

This post was originally published August 22, 2013

Spaghetti Squash with Garlic & Almonds

By 22 Comments

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

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted WomanThis post may contain affiliate links, but don’t worry – they won’t bite.

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

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

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

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

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

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman
5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.
Prep Time10 mins
Cook Time30 mins
Skillet time5 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: almonds, garlic, spaghetti squash
Servings: 4 servings
Calories: 191kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

Roast Spaghetti Squash

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

Spaghetti Squash with Garlic & Almonds

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

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 12.7g | Protein: 17.1g | Fat: 13.9g | Saturated Fat: 3.6g | Cholesterol: 10mg | Sodium: 484mg | Potassium: 279mg | Fiber: 3.7g | Sugar: 4.4g | Calcium: 171mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

5 from 8 votes

How to Roast a Spaghetti Squash

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: spaghetti squash
Servings: 4 servings
Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

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

Wavy Line

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

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Wavy Line

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

Originally published March 15, 2015

Loaded Baked Potato Soup {with a Sweet Surprise!}

By 13 Comments

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

Loaded Baked Potato Soup | The Good Hearted WomanThis post may contain affiliate links, but don’t worry – they won’t bite.

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

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

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

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

Loaded Baked Potato Soup | The Good Hearted Woman

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

Wavy Line

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

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

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

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

Loaded Baked Potato Soup | The Good Hearted Woman

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe. 

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

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

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

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

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

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

Garlic

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

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

Loaded Baked Potato Soup | The Good Hearted Woman

Loaded Baked Potato Soup | The Good Hearted Woman
5 from 4 votes

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fast, easy, and de-licious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: American
Keyword: bacon, onions, potatoes
Servings: 8 bowls
Calories: 217kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

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

Garnish | Serve on Side

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

Instructions

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

Notes

Baked Potato Soup is delicious directly off the stove, and can be eaten immediately. However, as with most soups, it's even better the next day! 
Vegetarian Option
Substitute:
  • + 2 Butter (for bacon)
  • + 3 cup vegetable broth (for chicken broth) 
Start at Step 2.
TIP: Bacon is way easier to chop small if it is slightly frozen.

Nutrition

Serving: 1bowl | Calories: 217kcal | Carbohydrates: 21.6g | Protein: 10.1g | Fat: 10g | Saturated Fat: 4.3g | Cholesterol: 27mg | Sodium: 640mg | Potassium: 677mg | Fiber: 3.2g | Sugar: 3.6g | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Loaded Baked Potato Soup | The Good Hearted Woman

Wavy Line

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

Loaded Baked Potato Soup | The Good Hearted Woman   Loaded Baked Potato Soup | The Good Hearted Woman

Wavy Line

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

Loaded Baked Potato Soup | The Good Hearted Woman

Originally published November 9, 2012.

Hot German Potato Salad {Kartoffelsalat}

By 25 Comments

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Hot German Potato Salad Recipe | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

My high school German teacher, Frau Müller, loved food, and often brought in German foods into class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh,” which literally means butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of buttery Bavarian pastries. But the one thing that stood out most for me was her traditional Kartoffelsalat – or Hot German Potato Salad. 

In America, the earliest written recipes for potato salad appeared the mid-19th century. Culinary historians speculate that the combination of cooked potatoes, oil, vinegar, and herbs was introduced by German immigrants, who had a penchant for rich, sour-sweet combinations.

Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed “German Potato Salad.”

Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Unlike traditional American potato salad, the German version is completely devoid of anything remotely mayonnaisey. 

Over the years, this recipe has become a family favorite, and is now a time-honored Oktoberfest tradition at our house. It’s very easy to put together, and should be made ahead of time. I usually make it at least a day ahead to allow all the flavors to meld together, and then rewarm it to serve for our big Oktoberfest meal.

PRO TIP: We usually eat the leftovers cold… with our fingers… from the fridge. Because it’s soooo delicious. This makes a great picnic salad, too! 

Hot German Potato Salad Recipe | The Good Hearted Woman
5 from 15 votes

German Potato Salad {Kartoffelsalat}

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
Prep Time30 mins
Cook Time30 mins
Fridge Time (optional)1 d
Total Time1 d 1 hr
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Bavarian, German
Keyword: bacon, potato salad
Servings: 8 servings
Calories: 195kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 lbs red potatoes any waxy potato will work
  • 6 slices bacon cut into small pieces (Get good, high quality bacon for this!)
  • 1 medium red onion sliced thin
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar*
  • 1/3 cup water
  • 1 tsp celery seed optional
  • salt
  • pepper

Instructions

  • Cut potatoes into 1/2- to 3/4-inch cubes and put them into a medium saucepan. (Leave skins on.) Add enough water to cover the tops of the potato cubes. Cover and boil about 15 minutes, or until tender but still firm.

While potatoes are cooking:

  • Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
  • Saute the onion in the reserved bacon drippings.
  • Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed. Heat to a simmer and pour over hot potatoes. Make sure liquid and potatoes and both very hot when mixed together. Add cooked bacon pieces. Stir to combine.
  • Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
  • Bake uncovered for 30 minutes at 325°.

Notes

German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.
Ingredient Notes:
VINEGAR: Plain vinegar works just fine too.
Vegetarian adaptation: Omit bacon. (Duh.) Saute onions in 3 tablespoons of olive oil, and then proceed as directed. Sprinkle with 1/4 cup vegetarian bacon bits at the end. Honestly though, some things just aren't meant to be adapted for vegetarians, and Hot German Potato Salad may just very well be one of them.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 27.9g | Protein: 7.6g | Fat: 6.1g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 624mg | Fiber: 2.2g | Sugar: 10.1g | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Hot German Potato Salad Recipe | The Good Hearted Woman

What's on Your Oktoberfest Menu?

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall
celebrations!

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Wavy Line

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

Hot German Potato Salad Recipe | The Good Hearted Woman    Hot German Potato Salad Recipe (Kartoffelsalat} | The Good Hearted Woman
Wavy Line

UPDATE NOTICE: Originally Posted October 2, 2014.]

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

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

By 24 Comments

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

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

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

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]

This post may contain affiliate links, but don’t worry – they won’t bite.
Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

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

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

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

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

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

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

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

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

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

Wavy Line

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

Wavy Line

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman
5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizer, dip
Servings: 16 servings
Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

Roast Vegetables

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

Toast Walnuts

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

Prep Spices

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

Put it all together!

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

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature. 
If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

Ingredient Notes: 

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

Wavy Line

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

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman    Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Wavy Line

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

Originally Posted June 2013.1

Roasted Ratatouille {with Pan-fried Onions}

By 12 Comments

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

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

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

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

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

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

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

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

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

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

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

Ratatouille with Pan-Fried Onions | The Good Hearted Woman
5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Vegan, Vegetarian
Servings: 4
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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

Garnish:

  • Fresh basil
  • Finely grated Parmesan or Romano cheese optional

Instructions

  • Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside. 
  • Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons  of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside. 
    Ratatouille with Pan-Fried Onions | The Good Hearted Woman
  • In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
  • In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture. 
  • Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.) 
  • Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.) 
  • Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first. 
  • OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting. 
  • Sprinkle remaining dried herb mixture over the top of the prepared ratatouille. 
  • Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!) 
  • Garnish with fresh basil and freshly grated Parmesan or Romano. 

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]
Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Recipe Notes:

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

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

27 Quick Pickle Recipes for Your Garden Bounty

By 36 Comments

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

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

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

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

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

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

🌽🥦 27 Quick Pickle Recipes!!!🥕🥗 If you've never pickled anything before in your life, quick pickles are a great way to get started! Delicious, small-batch & super easy! #vegetables #gardenrecipes #fromthegarden #farmersmarket Click To Tweet

Cucumber Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

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

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

Onion Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

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

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

Garden Medley Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

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

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

Fruit Quick Pickles

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

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

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

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

Wavy Line

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

27 Quick Pickles - Refrigerator Recipes for Your Garden Bounty | The Good Hearted Woman  27 Quick Pickles - Refrigerator Recipes for Your Garden Bounty | The Good Hearted Woman
Wavy Line

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

Finger-lickin’ Down-home Southern Cooking {15 Recipes}

By 29 Comments

Satisfy your belly and your soul with these delicious Southern classics.

Satisfy your belly and your soul with these delicious Southern classics. Smoky, sweet and smokin' hot Comfort-with-a-capital-C.That's what I'm talkin' 'bout.

When I think of Southern cooking, I think smoky, sweet, and smokin’ hot Comfort-with-a-capital-C. As Mr B says, “That’s what I’m talkin’ ’bout.”

Speaking of Smokin’ Hot…

If you like your fried chicken with a side of scandalous backstory, all served up on a slice of white bread with a pickle, Nashville Hot Chicken is right up your alley. This Easy Nashville Hot Chicken from Bacon is Magic uses another well-known southern ingredient to kick the heat up: Tabasco.

Hot Chicken | The Good Hearted Woman

Easy Nashville Hot Chicken from Bacon is Magic

If you want to check out another Hot Chicken recipe, Mr B and I had some amazing Hot Chicken when we were in Nashville at a little chicken joint called Hattie B’s, a place famous for their hot chicken. The best part is, they freely share their recipe with the public! YES! You read that correctly!! You can find it here.

You can also read more about Nashville Hot Chicken’s rough and tumble past, and get some great recipes in the deal, check out Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville’s Beloved Bird [affiliate link].

Shrimp & Grits 

I am totally in love with shrimp and cheesy grits; in fact, it may even be my new favorite thing! I can’t wait to make these Buffalo Shrimp and Blue Cheese Grits from Taste & See!

Shrimp and Grits may be the epitome of southern cuisine. So much so that some people refer to the south as the “Grits Belt.” It is a staple throughout much of the southern US and especially many “low country” coastal towns (think Charleston, New Orleans, or Jekyll Island, GA).

~Holly,  Taste & See

* * *

Here’s another spin – Cajun Shrimp and Kale Cheesy Polenta from Body Compass Discovery.

Shrimp & Polenta | The Good Hearted Woman

Cajun Shrimp and Kale Cheesy Polenta from Body Compass Discovery

* * *

Vegetables (sort of) and More Grits

 This Old Fashioned Southern Corn Pudding from Basil & Bubbly is even purported to have magical powers!

It’s the best kind of “secret weapon” dish. Delicious and requiring practically zero effort if you use canned corn, but absolutely sublime when you have the time to go through the trouble of using fresh cobs, this corn pudding will make you friends, clean your house, and increase your worldwide influence.

~ Marianne, Basil & Bubbly

* * *

Cheesy Grits Breakfast Bowls with Sausage, Scrambled Eggs & Spinach from Family Food on the Table are loaded with crumbled sausage, soft scrambled eggs and sautéed spinach for a hearty, delicious start to the day!

Cheesy Grits Breakfast Bowls with Sausage, Scrambled Eggs & Spinach from Family Food | The Good Hearted Woman

Cheesy Grits Breakfast Bowls from Family Food on the Table

* * *

Southern Tomato Pie with Fried Onions from The View for Great Island is based on the classic Southern dish where thickly sliced ripe tomatoes are set into a single pie crust, covered in a slurry of mayo and grated cheese, and then baked into a bubbling cauldron of pure comfort.

Southern Tomato Pie with Fried Onions from The View for Great Island | The Good Hearted Woman

Southern Tomato Pie with Fried Onions from The View for Great Island

* * *

Teri, from Buy This Cook That is one of my favorite food bloggers. Here’s what she has to say about her Daddy Dale’s Tennessee Tomato Gravy recipe.

It doesn’t matter who you are or where you are from, Tomato Gravy is good Southern food… First and foremost, do NOT mistake this for tomato or pasta sauce.  This is not an Italian-style tomato sauce. Although I would totally scarf this tomato gravy down on top of spaghetti. Just sayin’. 

HINT: Try this over my Perfect Buttermilk Biscuits for a real stick-to-your-ribs meal. 

* * *

Pulled Pork & BBQ

I have to admit, I got an education when I was putting this round-up together. I knew that BBQ styles were regional, but I had no idea how tightly drawn those regional lines were. I have a feeling that if I actually lived in the South, I would discover places where the style differed from one town to another.

This North Carolina Pulled Pork recipe and tutorial comes to us from Simon, who walks us through a recipe from American pitmaster Steven Raichlen, well known for his BBQ television show “BBQ University.”

Pulled Pork is one of those recipes that can make you a BBQ legend among your friends. What most people don’t know is that it’s not as hard as it looks! Once your meat is smoking you barely need to do a thing to end up with a delicious piece of meat. 

Simon, The BBQ Bastard

NC Pulled Pork from The BBQ Bastard | The Good Hearted Woman

North Carolina Pulled Pork from The BBQ Bastard

* * *

Goodie Godmother offers a different take with the Godfather’s Eastern North Carolina Style Pork Shoulder with spicy vinegar sauce.

* * *

While this next recipe may horrify BBQ traditionalists all over the South, there is definitely something to be said for the ease of using a slow cooker to do the job. With just 15 minutes of prep, Slow Cooker Carolina Pulled Pork from Cooking with Mamma C can be waiting for you after a long day. The tender meat has a nice vinegar kick and sweet heat.

Slow Cooker Carolina Pulled Pork from Cooking with Mamma C | The Good Hearted Woman

Slow Cooker Carolina Pulled Pork from Cooking with Mamma C

* * *

Simon the BBQ Bastard 😉 shares another entry from pitmaster Steven Raichlen, with Red Eye Ribs. 

Red Eye Ribs from The BBQ Bastard | The Good Hearted Woman

Red Eye Ribs from The BBQ Bastard

* * *

In the Carolinas, vinegar based barbecue sauce and pulled pork go hand in hand.  You can’t have one without the other. This Carolina Barbecue Sauce comes to us from Katie at A Fork’s Tale, who puts it succinctly: “Us Southerners are crazy over Sauce.”

Carolina BBQ Sauce from A Fork's Tale | The Good Hearted Woman

Carolina BBQ Sauce from A Fork’s Tale

* * *

Dessert

Lemon Chess Pie from Meg is Well is tart, fresh, and sweet – perfect for picnics or summer gatherings.

Lemon Chess Pie from Meg is Well | The Good Hearted Woman

Lemon Chess Pie from Meg is Well

* * *

This patriotic Miss American Flag Pie from Jenn’s Farm Table is the perfect way for Americans to celebrate Independence Day, or any patriotic holiday. I thought it was important to share the impetus behind it as well.

Miss American Flag Pie represents women’s perseverance to defend their rights. We shouldn’t have to fight for our rights again. It’s a reminder to get involved on any level and be proud to be a powerful woman in the land of the free. 

~ Jenn, Jenn’s Farm Table

Miss American Flag Pie from Jenn's Farm Table | The Good Hearted Woman

Miss American Flag Pie from Jenn’s Farm Table

* * *

Adult Beverages

These ice cold Blackberry-Lemon Mint Juleps from Striped Spatula are a fragrant and refreshing twist on a classic. Perfect for sipping on a warm day!

Blackberry-Lemon Mint Juleps from Striped Spatula | The Good Hearted Woman

Blackberry-Lemon Mint Juleps from Striped Spatula

* * *

I’ll end this post in the same way that Mr B likes to end a hot summer day: with an ice cold mule. (OK, more often than not, he has a beer, but I do need to wrap this up and he does love a good mule on a hot day, so just go with it…) This Blackberry Sage Kentucky Mule from The Gastronom holds flavors of summer in a cold copper cup.

* * *

Satisfy your belly and your soul with these delicious Southern classics. Smoky, sweet and smokin' hot Comfort-with-a-capital-C.That's what I'm talkin' 'bout.
Satisfy your belly and your soul with these delicious Southern classics. Smoky, sweet and smokin' hot Comfort-with-a-capital-C.That's what I'm talkin' 'bout.

Oven-Roasted Garlic Spears

By 5 Comments

Garlic Spears are in season – get them before they disappear! 

Garlic Spears – also known as “garlic scapes” – are the flower tops of the elephant garlic plant. They available for a few fleeting weeks in the spring and early summer at your grocery or local farmers market. They make a beautiful presentation and a tasty addition to your table.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

I have to admit that, until recently, garlic spears were new to me. How I missed out on them until then, I’ll never know, but before I even tasted them, I was hooked! In fact, when we brought this bunch home, I took ten times more pictures of them than I needed – look how beautiful they are!

Raw Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

Garlic spears can be eaten raw or cooked. When raw, they carry a pretty hot punch, and can be used to spice up things like baked potatoes or salads.

They can also be steamed, lightly sautéed, or roasted.  Garlic spears have a very mild garlic flavor that mellows the longer they are cooked, and can be served alone, chopped into pasta or casseroles, or pureed into soup, sauce, pesto, or hummus.

We chose to keep things simple and oven-roast them, and the results were wonderful – far beyond expectation! I used this amazing Meyer lemon olive oil, which (while definitely not a requirement here) enhanced the flavors even more. The flavor was only the slightest bit garlicky: they tasted somewhat like asparagus, but closer to an artichoke. (I don’t like asparagus much, and I loved these, if that helps any.) Preparation could not be more easy!

Roasted Garlic Spears – Easy as 1-2-3!

1. Cut off the ends.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

2. Toss in a little olive oil, salt and pepper and lay out in a single layer on a heavy baking sheet.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

3. Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender. Toss midway through roasting time if desired.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

To serve, sprinkle with lemon juice.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

Oven-Roasted Garlic Spears

Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Vegan, Vegetarian
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • Garlic Spears (i.e., garlic scapes)
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • Fresh lemon Juice

Instructions

  • Cut off the ends of the garlic scapes.
  • Toss in a little olive oil, salt and pepper and lay out in a single layer on a heavy baking sheet.
  • Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender. Toss midway through roasting time if desired.
  • Sprinkle with lemon juice before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Wavy Line

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

Garlic Spears – also known as “garlic scapes” – are the flower tops of the elephant garlic plant. They available for a few fleeting weeks in the spring and early summer at your grocery or local farmers market. They make a beautiful presentation and a tasty addition to your table. | The Good Hearted Woman

Wavy Line

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

My Super Easy Super Bowl Party Menu

By 8 Comments

A different kind of Super Bowl Round-up {plus my 15-minute recipe for Cuban Black Bean Dip}. 

This week, Super Bowl party food round-ups are popping up on food blogs like whack-a-moles at a carnival, but trust me – this one is different.

My Super Easy Super Bowl Party Menu | The Good Hearted WomanHow is this one different? Because this is not a collection of recipes randomly chosen for their beautiful pictures or festive presentations – these are the foods that you will actually find being served up at my house this Sunday. (If the menu looks slim, don’t worry – we are having a pot luck, so there will be plenty of food a’comin’!)

I decided to focus my menu (very, very loosely) on a Cuban/Caribbean theme because it is super easy to prepare, lasts some time on the counter without refrigeration, and tastes fabulous at any temperature. I estimate the entire menu, start to finish, will take me no more than 1 1/2-2 hours of hands-on preparation time.

Here’s what I’m serving:

In addition to the usual beverages, specialty drinks will include:

If you use canned beans, you can whip up this Cuban-Style Black Bean Dip in just a few minutes.

My Super Easy Super Bowl Party Menu | The Good Hearted Woman

Cuban Black Bean Dip

Print Recipe Pin Recipe
Course: Snack

Ingredients

  • 1 tablespoon unrefined coconut oil
  • 1/2 large onion chopped
  • 1/2 red pepper chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sugar
  • 15 oz black beans drained and rinsed
  • 1/4 cup vegetable broth plus a little extra
  • 1-2 teaspoons lime juice
  • salt & pepper to taste

Instructions

  • In a medium skillet over medium heat, saute onion and red pepper in olive oil until tender.
  • Add garlic and saute another minute.
  • Add cumin, sugar, vegetable broth, and beans and simmer until most of the liquid has been absorbed. Remove from heat.
  • Stir in lime juice.
  • Use a large mortar and pestle for this next step. Simply pour everything into the mortar bowl and use the pestle to mash it all together until it is creamy but still chunky. Add a little extra vegetable stock if necessary. Garnish with sliced limes and cilantro.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Super Easy Super Bowl Menu | The Good Hearted Woman
Cuban Black Bean DIp | The Good Hearted Woman

I call this one “Cat Uncropped #328.” (This is for all of my food blogger friends who have been here, done this.)

Super Easy Super Bowl Menu | The Good Hearted Woman
Sponsors
Society of American Travel Writers  
Privacy Policy