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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

January 6 By Renée Leave a Comment

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

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

What is a Scotch Egg?

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

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

Scotch Eggs Recipe

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

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

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

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

How to Boil a Perfect Egg for Scotch Eggs

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

How to make a Perfect 6-Minute Egg

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

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

How Egg-Boiling Time Affects Scotch Eggs

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

Scotch egg - egg time comparison

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

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

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

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

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

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

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

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

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

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

eggs and sausage prepped for Scotch Eggs

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

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

breading station for Scotch Eggs

Scotch Eggs Recipe

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

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

Equipment

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

Ingredients

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

Seasoned Flour [Bowl 1]

  • ¼ cup Wondra
  • ½ teaspoon garlic powder

Beaten Egg [Bowl 2]

  • 1 large egg beaten

Breading Mix [Bowl 3]

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

Instructions

How to Make 6-Minute Soft-Boiled Eggs

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

How to Successfully Apply the Sausage Cover

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

Scotch Egg Breading

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

Air Frying

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

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

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

Nutrition

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

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

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Ingredient Notes 

Eggs

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

Jimmy Dean Sausage

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

Scotch Eggs Ingredients

Wondra

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

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

Panko Breadcrumbs

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

Wavy Line

More Good Egg Recipes to Start Your Day!

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

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

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)  Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)
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Filed Under: Dairy-free, Main Dishes, Munchies, Recipes, Side Dishes Tagged With: Air Fryer, brunch, eggs, picnic

Fried Green Tomatoes

November 1 By Renée 4 Comments

Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

fried green tomatoes on a colorful platter

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

With all my Southern roots, it’s hard to believe that there was a time in my life when the only fried green tomatoes I knew of were the ones at the Whistle Stop Cafe. 

Then late one summer shortly after Mr B and I got hitched, we went over to his Mom’s for dinner, and she served up a plate of what looked like thick, green-tinged dollar-pancakes as part of a big family feast.

Mom’s Fried Green Tomatoes are as simple as they come. Dipped in pancake batter and pan-fried to a golden brown, they were delicious in a way I never expected. 

fried green tomatoes and sriracha mayo

Ever since that first plate of fried green tomatoes years ago, I’ve made it a point to sample every fried green tomato I run across. My ultimate goal: to develop a batter recipe that results in fried tomatoes that are both tender and crisp; with the traditional corn flavor and crunchy bite, but without the grit. 

Wavy Line

The Secret Isn’t in the Sauce (It’s in the Breading)

Like Southern fried chicken, fried green tomatoes are traditionally breaded in three steps: a flour dredge, a wet dip, and a final dry breading coating.

What I learned, sampling fried green tomatoes over the years is, the breading makes or breaks the recipe.

Not enough seasoning and they fall flat; too much, and you lose that smooth green-tomato punch. Too much cornmeal and you’re crunching driveway gravel; not enough and both flavor and crunch are sacrificed. 

Lacking a living Southern granny, it probably took me a little more trial and error than it should have, but I finally cracked the code on the perfect crispy, crunchy, tender fried green tomato breading. 

fried green tomatoes salted

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

Let’s start with the obvious: cornmeal. 

Cornmeal is a constant in nearly every Fried Green Tomato recipe you’ll find. In the South, fine white cornmeal is most often used. However, it is difficult to find fine white cornmeal on store shelves here in the Pacific Northwest, so I usually use fine yellow cornmeal.

The other night when I was working on this recipe (yet again), I discovered I was out of fine yellow cornmeal. In the world we currently live in, I don’t run to the store for just one or two items, so I made do and used masa harina instead. 

(Stay with me on this.)

1. Sub in Masa Harina for Cornmeal (Really!)

Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. (I used to think it was just very finely ground cornmeal, but I was way off there.)

I learned that masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

Recipes often warn against using masa harina in place of cornmeal, because the two products are made from different kinds of corn and produce different results. Generally, I follow this guidance, but I was in a pinch.

Goodbye Grit! 

I was also curious to learn how the substitution of masa harina would affect the texture and the flavor of the fried green tomatoes. The texture of yellow cornmeal grit in fried green tomato batter is the one thing I don’t like. Even finely ground yellow cornmeal results in a gravelly texture that I’m not so excited about. 

Masa harina overcomes this issue – no more grit! After sampling the results of the final recipe multiple times, Mr B and I agree, like fine white cornmeal, masa harina lends a subtle corn flavor to the batter, while making for a smooth, pleasant mouthfeel.

Moreover, the masa harina seems to enhance the crisp-factor, even more so than does the fine white cornmeal. 

fried green tomatoes and sriracha mayo

It makes sense that masa harina, essentially pre-cooked corn flour, would contribute to the batter crispiness of fried foods. Interestingly, other two major breading components in this fried green tomato recipe – Wondra flour and Panko crumbs – are also both “pre-cooked.” 

2. Substitute Wondra for All-purpose Flour

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

Often called instant flour, Wondra dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces and gravies as well.

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

3. Use Panko Breadcrumbs

Panko crumbs are the third and final “pre-cooked” addition to the breading mix. The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy.

Wavy Line

How to Pick a Green Tomato

When making fried green tomatoes, you want to look for large, mature tomatoes that are still green, but would ripen if you put them on your windowsill for a week or two.

green tomatoes from garden

Immature tomatoes (i.e., those that would not ripen under any circumstances) can be tough and too acidic, at least for my tastes.

One way to tell a mature green tomato from an immature green tomato is by the seeds. If the seeds are flat and white, the tomato is not mature. If the seeds are full and look mature, the tomato is a perfect candidate for frying. Mature green tomatoes will result in the sweetest, most tender fried green tomatoes. 

[If you need more direction in choosing your tomatoes, I found this video about how to pick a green tomato for frying quite helpful.]

green tomato slice

Look for meaty tomatoes with very little jelly around the seeds, like those from Beefsteak or Heirloom varieties. Very juicy tomatoes (i.e., Romas, etc.) are not as well suited for frying. 

sliced green tomatoes ready to be battered

Generally, tomatoes used for fried green tomatoes should be firm, with no hint of color. That said, I find that a slight pink tinge in the tomato’s center works just fine.

When slicing green tomatoes for frying, you’ll want them to be about a quarter of an inch thick. If you like your fried tomatoes more crispy, slice them just a little thinner. If you like them more meaty, slice them a little thicker. 

Post Updated November 1 2020 (Originally published August 29, 2013) 
fried green tomatoes and sriracha mayo
5 from 4 votes

Fried Green Tomatoes

Classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!
Prep Time15 mins
Cook Time6 mins
Print Recipe Pin Recipe
Course: Main Dish, Side Dish or Appetizer
Cuisine: Southern
Keyword: tomatoes
Servings: 6
Calories: 250kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Electric Skillet (or Cast Iron Skillet)

Ingredients

  • 4 large firm green tomatoes about 1 pound after slicing
  • ¼ cup Canola Oil for frying

BOWL 1: Dredge

  • ⅓ cup Wondra
  • 1 teaspoon paprika
  • ½ teaspoon garlic salt

BOWL 2: Wet Wash

  • 2 eggs
  • ¾ cup buttermilk

BOWL 3: Breading

  • ½ cup Wondra
  • ½ cup Masa Harina
  • ½ cup Panko crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ teaspoon paprika
US Customary - Metric

Instructions

  • Slice green tomatoes 1/4 inch thick.
    If you prefer your fried green tomatoes super-crispy, slice them a little thinner.
    sliced green tomatoes ready to be battered

Breading Tomatoes

  • Prepare three bowls (or pie plates) as follows:
    Bowl 1: Mix Wondra, paprika, and garlic salt.
    Bowl 2: Whisk together eggs and buttermilk.
    Bowl 3: Mix Wondra, masa harina, panko crumbs, kosher salt, white pepper, and paprika.
    3 breading bowls
  • Dip each tomato slice first into the flour mixture in Bowl 1, coating both sides.
    Then dip into Bowl 2, and finally into bowl 3.
    Gently shake off any excess breading mixture, and place the coated tomato on a plate.
    how to batter green tomatoes
  • Continue breading tomato slices until all are coated. Place on plate or cooling rack until all tomatoes have been breaded.
    DO NOT Stack or overlap breaded tomatoes before your fry them.
    battered green tomatoes ready to fry

Frying Tomatoes

  • Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.
    Add oil to skillet until it is ⅛-¼ inch deep. Preheat oil in skillet to 340° [171°C].
    For crisp frying, oil must maintain a temperature of 325-340F° [162°-171°C] throughout the cooking process.
    I usually set the temperature of my electric skillet to 350F° [177°C] when it’s heating up, and drop it down a few degrees to about 335° when the tomatoes are actively frying.
    oil in skillet
  • Using a fork, gently slide each breaded tomato into oil.
    battered green tomatoes frying, side 1
  • Fry the breaded tomatoes for about 3 minutes, or until golden brown on one side.
    battered green tomatoes frying, side 1
  • Using tongs or a fork, carefully flip and fry for another 3 minutes, or until dark golden brown.
    battered green tomatoes frying, side 2
  • Remove from hot oil and allow to cool on a wire rack.
    Sprinkle with kosher salt to taste.
    fried green tomatoes cooling on rack

Notes

Paprika choice can dramatically influence the flavor of your tomatoes. I prefer using a mild smoked paprika. If you want a little more heat, use a hotter paprika.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 682mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ways to Serve Fried Green Tomatoes

One of the extra great things about fried green tomatoes is that they are equally tasty and satisfying when they are hot, warm, or even cold out of the fridge at midnight. 

We think the best way to serve up fried green tomatoes is warm, stacked on a heaping plate, accompanied by the dipping sauce of your choice. In the South, fried green tomatoes are often served with Comeback Sauce or a remoulade, but we’ve enjoyed them with everything from tzatziki to jalapeño jam. 

dipping fried green tomato slice sriracha mayo

Mr B loves fried green tomatoes with Sriracha-Mayo!

Fried green tomatoes make an excellent side dish for any meal; and especially those with Southern roots, so be sure to check out our Nashville Hot Chicken, or our Naked Kentucky Fried Chicken recipes.

Something Completely Different

A fews back, Mr. B and I stopped in at the Montana Rib & Chop House in Billings, Montana. When we opened the menu, right there between the Calamari and the Chicken Fingers were some crazy sounding Fried Green Tomatoes – with blue cheese, crab and a balsamic reduction. 

Chop House

I know, I know – somewhere in the South, someone just died a little inside. (Mr B’s Granny would roll over in her grave!) But I kid you not, the flavor combination is amazing!

Wavy LineSouthern Surprise

Fried green tomatoes are as synonymous with Southern cooking as black-eyed peas and pecan pie, so it surprised me to learn that “fried green tomatoes are not a Southern dish, but originated in the Midwest and northeast, possibly linked to the cuisine of Jewish immigrants.” 

Crazy, huh?!? According to research done by food writer and culinary historian Robert F. Moss [Charleston, South Carolina], the earliest recipe found appear in the 1889 edition of “Aunt Babette’s Cook Book”.  Moreover, Moss found eleven fried green tomato recipes published in newspapers between 1900 and 1919 – all in Midwestern and northern cities. None were published in Southern newspapers. 

Wavy LineElectric Skillet versus Cast Iron

I’ve made fried green tomatoes multiple times in both my cast iron and electric skillet. While both work fine, I much prefer my electric skillet for this recipe, as it allows me to maintain a far more consistent temperature for heating the oil.

I suggest using a combination of canola and soybean oil (or straight canola oil) for frying.

Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.

When Frying, Consistent Oil Temperature is Key

The oil needs to maintain an optimal temperature of 325-340F°. I usually set the temperature of my electric skillet to 350F° when it’s heating up, and drop it down a few degrees to 335° when the tomatoes are actively frying.

battered green tomatoes frying, side 2

If the temperature of the oil rises above about 340°, the tomatoes will cook too quickly. When fried at the correct temperature, the tomatoes will come out golden brown, having absorbed very little oil.

If you don’t have an electric skillet or a kitchen thermometer, the easiest and safest method of determining whether your oil is ready to fry is to stick the end of a wooden spoon in it.

If you see many bubbles form around the wood, the oil is ready for frying. If it is aggressively bubbling, reduce the heat and let it cool off a bit.

fried green tomatoes and sriracha mayo

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

Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit! fried green tomatoes
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

Filed Under: 30-Minute Meals, Appetizers, Recipes, Side Dishes, Vegetarian Tagged With: Comfort Food, tomatoes

Cranberry Orange Pearl Couscous

June 2 By Renée 8 Comments

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!

Cranberry Orange Couscous, plated

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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.

Cranberry Orange Couscous on a Fork

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.

Pearl (Isreali) Couscous

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.

Cranberries + couscous

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.

Cranberry Orange Pearl Couscous

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. 

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5 from 3 votes

Cranberry Orange Pearl Couscous

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Salad, Side Dish
Keyword: cranberries, orange, pasta
Servings: 8 servings
Calories: 162kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Enameled Cast Iron Skillet
  • Microplane

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.
    Ingredients - Cranberry Orange Couscous
  • Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.
    Melt Butter in Pan
  • Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.
    toast couscous in melted butter
  • Add the raw pumpkin seeds to the couscous.
    couscous plus pumpkin seeds
  • Continue to stir until most of the couscous is golden brown, another 3-4 minutes
    Toasted Couscous
  • Immediately add the chicken broth to couscous.
    Add stock to toasted couscous
  • Bring the couscous mixture to a boil.
    Simmer Couscous
  • 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.
    Cooked Couscous
  • Stir in dried cranberries, orange juice, and orange zest.
    Add red pepper flakes at this time, if desired.
    Couscous, cranberries, orange zest
  • Cover and allow to sit for at least 10 minutes.
    Cover Couscous
  • Season as needed with salt and pepper. Stir in chopped fresh mint.
    Garnish with additional fresh mint.
    Serve warm or cold.
    Cranberry Orange Couscous in Pan

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 243mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 172IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cranberry Orange Pearl Couscous

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

Honey Glazed Salmon on a plate

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Cranberry Orange Pearl Couscous  Cranberry Orange Pearl Couscous  Cranberry Orange Pearl Couscous  Cranberry Orange Pearl CouscousWavy Line

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

Filed Under: Dairy-free, Eating Style, Recipes, Salads, Side Dishes, Vegetarian Tagged With: cranberries, oranges, Pasta

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.

Carrot Pineapple Jello Salad

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 Pineapple Jello Salad

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.

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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.

Carrot Pineapple Jello Salad

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!

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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
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: American
Keyword: carrots, Holidays, jello, pineapple, retro recipe
Servings: 12 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.
    Carrot Jello Salad Collage
  • Add one cup of ice water, and stir until ice has melted.
    Carrot Jello Salad Collage
  • 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.
    Carrot Pineapple Jello Salad
  • 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.
    Carrot Pineapple Jello Salad
  • 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

Serving: 1serving | Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3573IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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.

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

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

Carrot Pineapple Jello Salad (Sunshine Jello)

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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

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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. 

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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.

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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! 

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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.

Filed Under: Dairy-free, Gluten-free, Recipes, Salads, Side Dishes Tagged With: carrots, Holidays, pineapple

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

March 5 By Renée 15 Comments

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

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

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

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

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

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

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

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

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

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

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

Making Pickling-style Indian Eggplant Lighter & Healthier

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

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

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

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

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

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

Sliced Eggplant

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

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

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

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Indian Eggplant Assembly - Step-by-Step

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

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

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

Indian Eggplant Cooked Pickling Style (Baigan Achari)

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

Equipment

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

Ingredients

Eggplant Prep

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

Sauce

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

Instructions

Prepare the Eggplant:

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

Prepare the sauce:

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

Bake Eggplant:

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

Notes

Serving Suggestions
Indian Eggplant can be served immediately, but we often put it in the fridge and serve it cold. It's just wonderful with a simple dal, raita and some naan. We also love to serve it warm for breakfast, topped with a poached egg.
Ingredient Note
For an extra flavor boost, I like to use petite-cut canned tomatoes with roasted onions and garlic. 

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 1186mg | Potassium: 479mg | Fiber: 5g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

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

Additional Ingredient Notes & Substitutions

Ingredient Notes

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

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

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

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

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

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

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

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

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

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

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! 

Pineapple Wheat Berry Salad

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. 

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

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.

Pineapple Wheat Berry Salad

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.

Pineapple Wheat Berry Salad

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

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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! 
Print Recipe Pin Recipe
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: pineapple, wheat berries
Servings: 24 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.
    Hard Red Wheat on cutting board
  • 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.
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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.
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  • Sprinkle dry vanilla pudding mix over pineapple-cream cheese mixture and stir until smooth. (It will be the consistency of thick school paste.)
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  • Fold in whipped topping.
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  • Stir in cooked wheat berries, mixing until until evenly coated.
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  • Fold in any optional mix-ins.
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  • 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

Serving: 1serving | Calories: 115kcal | Carbohydrates: 14.1g | Protein: 1.2g | Fat: 6.4g | Saturated Fat: 5.1g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 8.7g | Calcium: 10mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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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.  

Pineapple Wheat Berry Salad

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. 

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Interested in learning more about cooking with wheat berries? 

Hard Red Wheat on cutting board

 

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Pineapple Wheat Berry Salad   Pineapple Wheat Berry Salad

Pineapple Wheat Berry Salad

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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

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

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

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

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Favorite Layered Taco Salad {Vintage Recipe Redux}

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Citrus Pasta Salad with Grapes & Red Walnuts

Filed Under: Pescatarian, Recipes, Salads, Side Dishes, Sweets, Vegetarian Tagged With: potluck, Sweet Somethings

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.

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

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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

Filed Under: 30-Minute Meals, Recipes, Side Dishes, Vegetarian Tagged With: Cheese, Pasta, Weight Watchers

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.

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

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! Everyone! (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 | The Good Hearted Woman

Equipment

  • Half-Sheet Pan
  • Silpat Mat
  • Cast Iron Skillet (10-Inch)

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
US Customary - Metric

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 them toasting before you see any color change.
  • 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!

If you love winter squashes, be sure to check out our recipe for Curried Butternut Squash Soup. It’s amazing!  

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Recipe Updated October 19, 2019 (Originally published March 15, 2015)
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5 from 8 votes

How to Roast a Spaghetti Squash

Easy step-by-step instructions for oven-roasted 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 | The Good Hearted Woman

Equipment

  • Half-Sheet Pan
  • Silpat Mat

Ingredients

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

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!

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

Filed Under: Gluten-free, Main Dishes, Recipes, Side Dishes, Vegetarian Tagged With: Cheese, nuts, squash, vegetables

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. 

Loaded Baked Potato Soup | The Good Hearted Woman

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! 

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! 

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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

Recipe Updated October 7, 2019 (Originally published November 9, 2012)
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

  • 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
US Customary - Metric

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 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!

Soup is one of our specialities! If this Baked Potato Soup looks good, be sure to check out our Smoked Salmon Chowder, Hungarian Mushroom Soup, and Old-Fashioned Ham Bone Split Pea Soup recipes: you’re going to love them! 

Loaded Baked Potato Soup | The Good Hearted Woman

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Loaded Baked Potato Soup | The Good Hearted Woman

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

Filed Under: 30-Minute Meals, Eating Style, Recipes, Side Dishes, Soup, Chowder & Stew, Vegetarian Tagged With: chowder, Comfort Food, sweet potatoes

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!

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! 

Recipe Updated September 11, 2019 (Originally published October 2, 2014)
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 or plain vinegar
  • 1/3 cup water
  • 1 tsp celery seed optional
  • salt
  • pepper
US Customary - Metric

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.
 

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
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Hot German Potato Salad Recipe | The Good Hearted Woman

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Hot German Potato Salad (Kartoffelsalat)    Hot German Potato SaladWavy Line

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Filed Under: 30-Minute Meals, Oktoberfest Recipes, Salads, Side Dishes Tagged With: bacon, German, Holidays, onions, potatoes

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