Side Dishes Archives | The Good Hearted Woman

Cranberry Orange Pearl Couscous

Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

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This Cranberry Orange Couscous is one of our favorite sides! It’s easy to make, can be on the table in just over 30 minutes, and goes with almost anything.

Pasta or Whole Grain?

Couscous is a staple of North African cuisine. Despite its grain-like appearance, couscous is actually a pasta, made from semolina and wheat flour that has been moistened and tossed together until it forms little balls, and then precooked in steam and dried for packaging.

Couscous has slightly nutty, relatively neutral taste, making it a delicious, convenient alternative to rice, potatoes, or noodles. When cooked, couscous looks like little round pasta spheres, and has a pleasant texture and mouth feel. It is equally tasty hot or cold, making it perfect for everything from soup to salad.

There are three basic types of couscous, all based on size.

Moroccan Couscous is the smallest variety, and the easiest to find at your local grocery store. Also known as “instant couscous,” Moroccan can be on the table in just 10 minutes, including the time it takes to boil the water.
Israeli Couscous (also known as pearl couscous) is notably larger than Moroccan couscous, and therefore takes a little longer to cook. Pearl couscous has a more pasta-like flavor, and takes a bit longer to cook, thanks to its larger size.
Lebanese Couscous, about the size of a fresh pea, is a Big Daddy of tiny round pasta. Also called Moghrabieh (the name of the finished traditional Lebanese dish), Lebanese Couscous is sold fresh or dried, and is most often added to as a hearty starch that can stand up in stews and braised dishes.

This Cranberry Couscous recipe calls for using Pearl Couscous (i.e., Israeli couscous); however, you can use any kind of couscous to make it: you would just need to adjust the cooking times accordingly.

5 from 3 votes

Cranberry Orange Pearl Couscous

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

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Course: Salad, Side Dish

Keyword: cranberries, orange, pasta

Servings: servings

Calories: 162kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

1 cup pearl couscous Israeli (5 ounces)
2 tablespoons butter
2 cups chicken broth or vegetable broth
½ cup raw pumpkin seeds pepitas; or sprouted pumpkin seeds (2.5 ounces)
½ cup dried cranberries coarsely chopped (2 ounces)
½ cup orange juice 1 medium orange
1 teaspoon fresh orange zest 1 medium orange
1 pinch red pepper flakes OPTIONAL
kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh mint plus more for garnish; OPTIONAL

US Customary - Metric

Instructions

Gather and prep ingredients.
Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.
Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.
Add the raw pumpkin seeds to the couscous.
Continue to stir until most of the couscous is golden brown, another 3-4 minutes
Immediately add the chicken broth to couscous.
Bring the couscous mixture to a boil.
Reduce heat to LOW, and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)
Remove from heat.
Stir in dried cranberries, orange juice, and orange zest.
Add red pepper flakes at this time, if desired.
Cover and allow to sit for at least 10 minutes.
Season as needed with salt and pepper. Stir in chopped fresh mint.
Garnish with additional fresh mint.
Serve warm or cold.

Nutrition

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We love to serve this Cranberry Couscous with honey glazed grilled salmon and a simple green salad tossed with our delicious Carrot-Ginger Dressing!

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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!

Grammi’s Carrot Pineapple Jello Salad (Sunshine Salad)

May 7 By Renée 4 Comments

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

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

I can’t remember a holiday growing up when we didn’t have a bowl of Carrot Pineapple Jello Salad on the table. We ate it with ham for Easter, with turkey at Thanksgiving, and with pumpkin pie on my mother’s birthday every October.

Carrot Jello Salad was one of the first recipes I ever helped my mom make. I was her official carrot grater and Jello stirrer. Once the jello was mixed and safely chilling in the fridge, she and I would share the last few sips of juice from the bottom of the pineapple can. Mom loved pineapple juice. Whenever we serve this salad, I recall those times long ago with great fondness, sitting there at our yellow kitchen table, grating piles and piles of carrots for my mom.

When I had kids of my own, Carrot Pineapple Jello became Mom’s traditional offering when we gathered at my house for family holidays. She took great pride in still being able to make the Grammi Salad (as it came to be known at our house) all by herself until she was nearly ninety. After that, I took over the Jello salad making, keeping the tradition alive for my girls.

Mom gave me her “I Love Lucy Ivy” china years ago, when she and Dad moved out of my childhood home, so my girls grew up with it. One batch of Carrot Pineapple Jello Salad fits perfectly inside one of the large serving dishes. I never make it in anything else.

If you’ve never had Sunshine Jello, you may be in for a surprise. Jello salads, as a group, have a reputation for being outdated and even downright weird, and their close culinary proximity to aspics (aka meat jello) does their status no favors either.

This Carrot Pineapple Jello, however, is unique in its field: unlike some more kooky gelatin concoctions, this combination is light, fresh, and very tasty. The carrot and pineapple pairing may sound a little strange at first, but if you give it a try, you will find that they play very nicely together!

5 from 2 votes

Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it's a perfect side for any holiday dinner or family gathering.

Prep Time15 mins

Refridgerate3 hrs

Total Time3 hrs 15 mins

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Course: Side Dish

Cuisine: American

Keyword: carrots, Holidays, jello, pineapple, retro recipe

Servings: servings

Calories: 74kcal

Author: Renée | The Good Hearted Woman

Ingredients

2 packages lemon flavored gelatin 3 ounce packages
2 cups boiling water
1 cup ice water
8 ounces canned crushed pineapple with juice (DO NOT USE FRESH PINEAPPLE)
2 cups grated carrots
2 teaspoons lemon juice
pinch salt

US Customary - Metric

Instructions

In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin.
Stir constantly until gelatin has completely dissolved.
Add one cup of ice water, and stir until ice has melted.
Stir in one small can of crushed pineapple (with juice), and lemon juice.
I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
Stir in grated carrots.
Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don't.
Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don't find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I'm preparing a holiday meal.
Refrigerate 3 hours, or until set.

Notes

Use canned pineapple for this recipe. Fresh pineapple contains enzymes that will prevent gelatin from jelling.

How to Make a Molded Jello Salad

This recipe works well as a molded Jello Salad. To do this, refrigerator in mold several hours until firm.

To unmold, dip the bottom of mold form in hot water for 3-5 seconds. Invert onto a large plate, tap the inverted bottom of the mold firmly and shake slightly to release.

Nutrition

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Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

Jello®, as I’m sure you are aware, is a specific brand of powdered gelatin; however, like Kleenex and Xerox, it has become a brand-turned-household name. I’ve never in my life called this a “gelatin” salad, and I’m not starting now. However, just to clarify, of course you can use any brand of gelatin.

This post is dedicated to my daughters –
mostly so I can send them here when they need the 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!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying savory-sweet bite – perfect for everything from a light spring lunch to an autumn potluck.

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

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.

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.

Making Pickling-style Indian Eggplant Lighter & Healthier

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

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

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

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

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

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

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

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

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

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

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

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Course: Condiment, Side Dish

Cuisine: Indian, Vegan, Vegetarian

Keyword: Dairy-free, eggplant, Gluten-free

Servings:

Calories: 129kcal

Author: Renée | The Good Hearted Woman

Equipment

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

Prepare the sauce:

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

Bake Eggplant:

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

Notes

Serving Suggestions

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

Ingredient Note

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

Nutrition

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

Additional Ingredient Notes & Substitutions

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

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

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

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

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

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

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

Apocalypse Salad { aka Pineapple Wheat Berry Salad }

January 28 By Renée 12 Comments

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it’s perfect for potlucks too!

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

A little over twenty years ago, everyone’s cousin was losing their mind over an impeding world-wide “Y2K” tech meltdown. As far as I’m concerned, this wheat berry salad recipe is the only good thing to come out of the whole brouhaha.

The Millennium Bug, tech experts explained, was a line of faulty code that would cause problems when dealing with dates beyond December 31, 1999. The Y2K glitch had the potential to disrupt anything on the planet with a computer chip, from garage door openers to airplane guidance systems.

Doomsdayers shouted from street corners, warning how life as we know was to end at the stroke of midnight on New Years Eve 1999. Even mainstream, moderate media offered public warnings about potential utility and power failures, disruption in ground transportation, and concerns over air travel safety.

The Y2K prophets of doom who envisage global blackouts, world economic recession and planes falling out of the sky may be substantially wide of the mark but even the most sanguine commentators are advising caution when it comes to transport, particularly airline transport.
– The Irish Times, Jan. 22, 1999

During this insanity, all sorts of emergency preparedness events and products popped up around the country; and while there is nothing wrong with being prepared for emergencies, the hysteria surrounding Y2K reached epic proportions.

Preparedness conferences, disaster prep classes, and doomsday survival guides proliferated. Costco sold enormous buckets of freeze-dried foods to stock the shelves of underground bunkers. Television programming, movies, unsettling commercials, and even a Y2K themed Simpsons episode fanned the flames.

As it turned out, midnight on New Year’s Eve 1999 came and went, and we passed into the new millennium* unceremoniously. Almost disappointingly so.

[**Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001* (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

Midnight December 31, 1999 came and went, and NOTHING happened. No Thing. Lights stayed on. Water continued to flow. Planes did not fall from the sky. Mutant robot kitchen appliances did not rise up. The world did not plunge into darkness or financial chaos.

For me, the only truly good thing to come from all the Y2K fuss was this amazing Pineapple Wheat Berry Salad recipe.

In the fall of 1999, my husband and I attended a preparedness conference; one primarily focused on long-term food storage and natural disaster planning. We went mostly on a lark, but I have to admit; it was an interesting experience. We were avid campers, and it was fun to see the staggering number of solar ovens and other next-level camping gadgets and gizmos.

Over the course of a few hours, we must have sampled at least a hundred different “food storage-friendly” products. Just when I thought I couldn’t look at even one more dehydrated chili sample, we were greeted by a Montana hard red wheat vendor who offered us each a little paper cup full of a creamy, sweet wheat berry salad. Not a freeze-dried lentil in sight! It was heaven!

We walked out of the conference with two things: a fancy new grain mill and a recipe for wheat berry salad printed on a small slip of paper.

Admittedly, this tasty little concoction has more processed foods on its Ingredient List than I usually like to use, but the end of the world only comes around once, so there you are.

Hence, I give you Apocalypse Salad.

Keep it simple, or make things interesting with one or more tasty mix-ins.

Perfect for Potlucks!

Apocalypse Salad (aka Pineapple Wheat Berry Salad) makes an excellent potluck dish! The recipe makes a large amount and can be made well ahead of time. It lasts for over a week in the fridge, and you can even freeze it!

"Apocalypse Salad" - Pineapple Wheat Berry Salad {w/ optional Mix-ins}

5 from 4 votes

Pineapple Wheat Berry Salad {With Optional Mix-ins}

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it's perfect for potlucks, too!

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Course: Dessert, Salad, Side Dish

Cuisine: American

Keyword: pineapple, wheat berries

Servings: servings

Calories: 115kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 ½ cups whole wheat berries uncooked
8 ounces cream cheese softened
1 - 20 oz can crushed pineapple undrained
1 - 3.4 oz package instant vanilla pudding dry
1 - 8 oz tub Frozen Whipped Topping defrosted

Mix-in Ideas [TOTALLY OPTIONAL]

maraschino cherries drained and sliced
mini marshmallows
pepitos
chocolate chips
coconut
pineapple tidbits

Instructions

How to Cook Wheat Berries

OPTIONAL: Toast the wheat berries first.
Toasting enhances the nutty flavor of the wheat berries.
Preheat the oven to 375°F. Spread the wheat berries evenly on a baking sheet and toast in the oven for about 10 minutes, or until lightly browned and aromatic.
OPTIONAL: Soak wheat berries overnight.
Soaking shortens the cooking time, but is not critical to cooking.
Place 1 ½ cups of wheat berries in a medium bowl. Cover with enough boiling water so that there is about an inch of water above the wheat berries. Soak overnight.
Three Ways to Cook Wheat Berries
Wheat berries are done when they are tender and chewy. Test for doneness as you cook them.
NOTE: The cooking times for wheat berries in this recipe are based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as product age, will influence the cooking time.
[1] Slow Cooker Method (This is my preferred method.)
Put presoaked wheat berries in slow cooker and add enough water so that it comes to at least one inch above the wheat berries. Cook on LOW for 4-5 hours, or until chewy and tender.
When done, drain excess liquid. Set aside.
[2] Instant Pot Method:
Combine 1 1/2 cups wheat berries, 4½ cups water, and a pinch of salt in the Instant Pot.
Secure the lid and seal the valve. Set the manual timer for 35 minutes.
When done, do quick release by moving the valve to vent the steam. Let all the steam release.
Drain excess liquid. Set aside.
[3] Stovetop Method:
In a medium saucepan, combine presoaked wheat berries, a pinch of salt, and enough water so that there is at least 1 inch of water on top of the wheat berries.
Bring to a boil.
Cover and reduce heat to medium; cook until tender, 35 to 45 minutes. Remove pan from heat; let steam, covered, 15 minutes.
Test for doneness. Wheat berries should be tender yet chewy. (If they aren't done, just return them to the heat for a little while.)
When done, drain excess liquid.

Pineapple Wheat Berry Salad

In a large bowl, use a hand mixer to thoroughly combine pineapple and cream cheese. It does not need to be perfectly creamy; however, any remaining chunks of cream cheese in the mixture should be about the consistency of cottage cheese.
Sprinkle dry vanilla pudding mix over pineapple-cream cheese mixture and stir until smooth. (It will be the consistency of thick school paste.)
Fold in whipped topping.
Stir in cooked wheat berries, mixing until until evenly coated.
Fold in any optional mix-ins.
Serve cold.

Notes

Cooking Wheat Berries: The cooking time for wheat berries in this recipe is based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as how old it is, will influence the cooking time.

Nutrition estimates do not include mix-ins.

Pineapple Wheat Berry Salad will stay good in the refrigerator for over a week. It can also be frozen.

Nutrition

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Adding Mix-ins to Pineapple Wheat Berry Salad [OPTIONAL]

As if it weren’t already delicious enough, if you want to add some additional texture and flavor to your wheat berry salad, you can stir in a cup or so of any one (or more) of these tasty mix-ins.

OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea!

1 CUP TOTAL per batch of Wheat Berry Salad*

maraschino cherries (drained and sliced)
grated coconut
chocolate chips
toasted walnuts, pecans, or almonds
pepitos
mini marshmallows

*Obviously, you can add as much of any mix-in as you want. This amount is offered only as a guideline, based on personal preferences.

Interested in learning more about cooking with wheat berries?

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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!

Potluck Recipes & Ideas from GHW

Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce

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

The Naked Colonel's Original Recipe Fried Chicken {KFC-Style Skinless Copycat Recipe}

Favorite Layered Taco Salad {Vintage Recipe Redux}

Citrus Pasta Salad with Grapes & Red Walnuts

Cheesy Vegetable Orzo

January 16 By Renée 14 Comments

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

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!

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)

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.

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

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Course: Side Dish

Keyword: pasta

Servings:

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

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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!

This post was originally published August 22, 2013

Spaghetti Squash with Garlic & Almonds

October 10 By Renée 22 Comments

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

^{This 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.

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

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

5 from 8 votes

Spaghetti Squash with Garlic & Almonds

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

Prep Time10 mins

Cook Time30 mins

Skillet time5 mins

Total Time45 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: almonds, garlic, spaghetti squash

Servings: servings

Calories: 191kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

Roast Spaghetti Squash

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

Spaghetti Squash with Garlic & Almonds

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

Nutrition

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5 from 8 votes

How to Roast a Spaghetti Squash

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Print Recipe Pin Recipe

Course: Main dish or side

Cuisine: Vegetarian

Keyword: spaghetti squash

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

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

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

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

^{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!}

October 7 By Renée 13 Comments

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

^{This 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!

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

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

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

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

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

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe.

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

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

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

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

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

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

Garlic

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

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

5 from 4 votes

Loaded Baked Potato Soup

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Course: Soup

Cuisine: American

Keyword: bacon, onions, potatoes

Servings: bowls

Calories: 217kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

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

Garnish | Serve on Side

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

Instructions

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

Notes

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

Vegetarian Option

Substitute:

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

Start at Step 2.

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

Nutrition

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Originally published November 9, 2012.

Hot German Potato Salad {Kartoffelsalat}

September 11 By Renée 25 Comments

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

^{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

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Course: Side Dish

Cuisine: Bavarian, German

Keyword: bacon, potato salad

Servings: 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

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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.

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

UPDATE NOTICE: Originally Posted October 2, 2014.]

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

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

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

^{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.

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!

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

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Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Calories: 95kcal

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 ground 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

US Customary - Metric

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.

Nutrition

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Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ?

Ingredient Notes:

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

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

Originally Posted June 2013.1

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée 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.

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!

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.

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 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!

5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Main Course

Cuisine: Vegan, Vegetarian

Servings:

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.
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.

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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.

Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

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Pasta or Whole Grain?

There are three basic types of couscous, all based on size.

Cranberry Orange Pearl Couscous

Equipment

Ingredients

Instructions

Nutrition

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Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

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Carrot Pineapple Jello Salad (Sunshine Salad)

Ingredients

Instructions

Notes

How to Make a Molded Jello Salad

Nutrition

Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

This post is dedicated to my daughters – mostly so I can send them here when they need the recipe.

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

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Making Pickling-style Indian Eggplant Lighter & Healthier

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

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

Indian Eggplant Cooked Pickling Style (Baigan Achari)

Equipment

Ingredients

Eggplant Prep

Sauce

Instructions

Prepare the Eggplant:

Prepare the sauce:

Bake Eggplant:

Notes

Nutrition

Additional Ingredient Notes & Substitutions

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Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it’s perfect for potlucks too!

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[*Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001 (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

Perfect for Potlucks!

Pineapple Wheat Berry Salad {With Optional Mix-ins}

Ingredients

Mix-in Ideas [TOTALLY OPTIONAL]

Instructions

How to Cook Wheat Berries

Pineapple Wheat Berry Salad

Notes

Nutrition

Adding Mix-ins to Pineapple Wheat Berry Salad [OPTIONAL]

OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea!

1 CUP TOTAL per batch of Wheat Berry Salad*

Interested in learning more about cooking with wheat berries?

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

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Cheesy Vegetable Orzo

Equipment

Ingredients

Instructions

Notes

Nutrition

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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

Equipment

Ingredients

Instructions

Roast Spaghetti Squash

Spaghetti Squash with Garlic & Almonds

Nutrition

How to Roast a Spaghetti Squash

Equipment

Ingredients

Instructions

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

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

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

This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

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

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

[**Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001* (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

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

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

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

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

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