This homemade, healthy granola recipe packs a delicious pumpkin spice punch, perfect for fall, and it’s made entirely with good for you ingredients (200 calories or 6 WW points). It’s an easy make-ahead breakfast or snack and since it stores well at room temperature or in the freezer, it would be a great homemade gift!
We’re in the thick of pumpkin spice season, friends, and this homemade healthy granola is a hit at our house. It’s quick to make and every ingredient is both nutritious and probably already in your pantry: rolled oats, pepitas (a type of pumpkin seed), canned pumpkin puree, pure maple syrup, coconut oil, and warm fall spices like cinnamon, nutmeg, ginger, and cloves. The maple syrup sweetens it juuust enough—not too little, not too much—and the aromatic cinnamon and ginger add warmth, depth, and help to bring out even more natural sweetness.
How To Make a Healthy Pumpkin Spice Granola
- Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine 3 cups oats and 1/2 cup of pepitas.
- In a small saucepan, whisk together coconut oil, canned pumpkin, maple syrup, cinnamon, nutmeg, ginger, cloves, a pinch of salt. Heat the mixture over medium heat, whisking occasionally, until the coconut oil is melted and the mixture is warm. Pour this warm pumpkin mixture over the oats and pepitas and mix well with a spoon. Scoop the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until until golden brown, 20 to 25 minutes. The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed, then break the granola into pieces with your hands, separating it into big or small chunks depending on your preference.
Tips for Better Granola
- Be sure to line your baking sheet with parchment paper so that the sweet stuff sticks to your oats rather than the pan.
- Heating your wet ingredients and spices (coconut oil, canned pumpkin, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt) in a small saucepan serves to melt the coconut oil (like butter, coconut oil is a solid at room temperature), allowing it to combine more easily with the other ingredients, and ensures that all of the flavorful ingredients and spices are evenly mixed into a sort-of sauce that you can pour over your oats.
- Instead of heating your wet ingredients on the stove, you can whisk them together in a microwave-safe bowl and then heat them for 45 seconds to 1 minute.
- For chunky granola, gently press down on the granola with the back of a spatula after spreading it on your baking sheet before baking. Not stirring the granola halfway through baking also helps to create a clumpier texture.
- Don’t bake the granola too long—just until it’s golden on top. It might seem a little soft to the touch when you remove it from the oven, but it will continue to crisp up as it cools.
- Using pepitas, a type of pumpkin seeds, makes this recipe nut-free, which would make the granola an allergy-friendly option for your kids to bring to school. Pecans, almonds, or walnuts would work just as well.
How Long Will Homemade Granola Last?
After your granola has completely cooled, store it in an air-tight container at room temperature for up to 10 days. You can also freeze the granola just as you would cookies or other treats—either wrapped tightly in a layer of plastic wrap and a layer of aluminum foil or in resealable freezer bag.
Check Out These Other Easy Breakfast Recipes
Cashew Ginger Granola with Dates and Sesame Seeds
Roasted Butternut Squash with Granola and Greek Yogurt
Toasted Coconut and Pineapple Granola
Slow Cooker Oatmeal 3 Ways
Superfood Green Smoothie Bowl
DIY Breakfast Toast Bar
Banana Oatmeal Recipe by Chocolate Covered Katie
Healthy Blueberry Muffins by Well Plated
If you have tried this Easy Granola recipe, or any other recipe on my blog, please let me know how it turned out in the comments below! You can also follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family-friendly food!
Healthy Pumpkin Spice Granola
Servings: 12 1/4-cup servings
- 3 cups old fashioned rolled oats
- ½ cup pepitas (or chopped pecans)
- ¼ cup coconut oil
- ½ cup canned pumpkin puree
- ⅓ cup pure maple syrup
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- pinch ground cloves
- ¼ tsp salt
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, mix the oats and pepitas.
In a small saucepan, whisk together the coconut oil, pumpkin, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt. Heat over medium heat, whisking occasionally, until the coconut oil is melted and the mixture is warm. (Alternatively, you can whisk these ingredients in a microwave-safe bowl and then heat for 45 seconds to 1 minute.
Pour this pumpkin mixture over the oats and pepitas and mix well with a spoon. Spread mixture onto your prepared baking sheet and bake until golden brown, 20 to 25 minutes. Remove the pan from the oven and let it cool completely, undisturbed (it will crisp as it cools). Once cool, break the granola into pieces with your hands if you want to retain big chunks, or break it apart with a wooden spoon if you don’t want extra-clumpy granola.
Store in an air-tight container at room temperature for up to 10 days.
Calories: 208kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Sodium: 62mg | Potassium: 184mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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This easy pot roast recipe is tried and true. The slow cooked beef chuck is fall-apart tender and the vegetables are soft, soaked with rich beef stock, red wine, and fragrant rosemary, thyme, and bay. It’s a classic one pot recipe you’ll make over and over again! 575 calories or 11 WW points.
What is Pot Roast?
Pot roast isn’t a cut of meat itself. It’s a savory, braised beef dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven. In most recipes, you will brown the roast on the stovetop first, then transfer it to the oven or a slow cooker.
To prevent the roast from drying out, you will add liquid (such as beef stock, broth, or water) to the bottom of the dish holding the roast. To this a complete complete meal, add chopped-up potatoes and vegetables to the dish, cooking it along with the roast.
Now, if this is your first time making a pot roast dinner, it can seem intimidating to cook but trust me, it’s relatively easy (see the step-by-step instructions below). Like other beef chuck recipes, this one doesn’t require you to be ultra-precise about timing. It will cook in anywhere from 3 1/2 to 4 1/2 hours and you’ll know it’s done when the meat is tender enough that it can be pulled apart with a fork (so if it’s not there yet, let it keep cooking).
Which is the Best Cut of Meat for Pot Roast?
Choosing a cut of meat for your pot roast can be kind of counter-intuitive , because the tougher the cut, the better the pot roast.
You may be used to choosing tender, juicy steaks from the meat counter, but with pot roast, it’s the opposite. Tougher cuts of meat have lots of tough connective tissue, so when you cook the roast at a low temperature for a long period of time, the tissues soften.
Don’t rush the process! Allowing the meat to simmer for hours results in the tender, melt-in-your-mouth roast you’re after!
A boneless chuck roast is my favorite pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib, it is a tougher, albeit more affordable cut than those from the front part of the animal, like the sirloin or short loin.
Other cuts that are either the same (under a different name) or come from the same area are the chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as “pot roast.”
How to Make Pot Roast
In a Dutch oven, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Season your beef chuck roast all over with salt and pepper and add it to the pan, browning it on all sides (about 15 minutes).
Add 1 chopped onion and 5 minced cloves of garlic and cook for 2 minutes.
Add a cup of dry red wine (I like merlot or cabernet sauvignon). Bring to a simmer, scraping up the browned, crispy bits on the bottom of the pan, and cook until the liquid is reduced by half.
Add 3 cups of low-sodium beef stock; bring to a boil.
Return the beef to the pan. Add sprigs of fresh rosemary, thyme, and 2 dried bay leaves.
Add a pound of chopped Yukon Gold potatoes and 4 chopped carrots. Cover, transfer the dish to the oven, and roast at 325 degrees F for 3.5-4 hours, until the beef is fork tender.
What Goes with Pot Roast
Pot roast is an easy one pot meal, but if you are looking to serve t up with other side dishes, here are some great ideas:
- Mashed Potatoes
- Fluffy Dinner Rolls
- Roasted Green Beans
- Homemade Applesauce
- Creamed Spinach
- Cauliflower Cheese
- Roasted Asparagus
A classic one pot recipe (575 calories or 11 WW points) with slow cooked beef chuck that’s fall-apart tender and vegetables that are soft and soaked with rich beef stock, red wine, and fragrant rosemary, thyme, and bay.
- 1 tbsp olive oil
- 1 tbsp butter
- 4 1/2 pound boneless beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large sweet onion, chopped
- 5 garlic cloves, minced
- 1 cup dry red wine (I use merlot or cabernet sauvignon)
- 3 cups beef broth low sodium
- 1 pound potatoes, peeled and cut into 2-inch pieces Yukon Gold
- 4 large carrots, peeled and cut on the diagonal into 2-inch pieces
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 dried bay leaves
Preheat the oven to 325°F. In a Dutch oven, heat the oil and butter over medium-high heat until the butter melts. Season the beef all over with the salt and pepper. Add to the pan; cook until browned on all sides, about 15 minutes. Remove the beef to a plate.
Add the onions and garlic to pan and cook, stirring frequently, about 2 minutes. Add the wine and bring to a simmer, scraping up the crispy bits on the bottom of the pan as you go. Let the wine simmer until the liquid is reduced by half. Add the beef stock and bring to boil. Return the beef to pan. Add the potatoes, carrots, rosemary, thyme, and bay leaves. Cover and transfer the pan to the oven. Roast until the beef is so tender that you can pull it apart easily using 2 forks, 3 ½ to 4 hours (depending on the size of your pot roast). Transfer the beef to a bowl, the vegetables to a separate platter or bowl, and reserve the cooking liquid. Discard the rosemary and thyme sprigs and the bay leaves. Use 2 forks to shred the beef or pull it into chunks. Add some of the reserved cooking liquid to the beef to keep it moist and tender. Serve with the vegetables. Leftovers will keep, stored in a covered container in the refrigerator, for 5 days.
1 serving (1/8 of recipe): 11 WW points
Calories: 577kcal | Carbohydrates: 14g | Protein: 52g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 180mg | Sodium: 877mg | Potassium: 1280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6110IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 8mg
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I thought I’d share my all-time favorite brussels sprouts recipe with you. It’s a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills.
What makes this brussels sprout recipe special? It’s so simple. And you end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it’s not unusual for us to cook them like this two or three times a week. Even if you’re a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.
Buying good ingredients
A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly. Larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it’s stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I’ll skip the cheese altogether, and add a simple finishing shower of chopped nuts.
Cooking Brussels Sprouts:
My main quick pro-tip? Try not to overcook the sprouts, and eat them as soon as they come off the stove if at all possible. They’re so great this way!
Many of you have made these over the years, and mentioned variations in the comments. I wanted to highlight a few!
Gina noted,”I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them.”
Rachel brought the turmeric angle, “added a little turmeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow.”
And Jessa brings the citrus, “the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. I also like zesting orange peel on them.”
I also love brussels sprouts in this caramelized tofu. This Shredded Brussels Sprouts with Apple recipe is also A+.
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WHAT IS RISOTTO?
Risotto is magnificent, and risotto is time-consuming. An Instant Pot saves time. You know where we’re going with this.
If you’ve never had risotto, now’s your moment. Prepared traditionally, this exquisite touchstone of Northern Italian cuisine is high-starch, short-grain rice that’s babied and fussed over and stirred and stirred and slowly fed multiple ladles of flavorful, simmering stock. When it looks right, you stop.
The grains of rice swell bit by bit, and instead of being fluffy and distinct, like a pilaf, they swim in a creamy pool of savory liquid that’s finished with butter and finely grated hard cheese. A perfectly made risotto is creamy, yet each kernel of rice still retains a tiny al dente bite.
WHAT’S THE BIG DEAL WITH PRESSURE COOKER RISOTTO?
You should make risotto the traditional way at least once if you like grooving in a mindful zone when you cook.
But a pressure cooker takes the work—and guesswork—out of making risotto. The results are nearly identical to the classic, futzy stir-stir-stir method, but there’s about 95% less stirring. You also add the stock all at once, without having to bring it to a simmer.
Initially, I was a skeptic, but the proof is in the porridge. Now I don’t make risotto any other way.
I also make risotto a lot more often, because the Instant Pot makes it so dang easy. Get it going, program the cooker, and then you have about 16 minutes of unstructured time to throw a salad together and drink some of that wine you just opened. It makes weeknight cooking a special occasion, fun and spontaneous.
WHY DO YOU NEED RISOTTO RICE?
You can’t make risotto with any old rice. For the consistency to be right, it needs to be short-grain, high-starch rice, either Arborio or Carnaroli. I prefer Italian Carnaroli rice because I think it gives you a better texture, but at my grocery store, I can only get Texas-grown Arborio rice. Do I let that keep me from making risotto? No, and you shouldn’t either.
THE MAGIC RISOTTO TRICK THAT WILL CHANGE YOUR LIFE
As if the liberation of the freewheeling Instant Pot isn’t enough, here’s a mind-blowing risotto secret. Normally when you make risotto, you need to serve it right away because once it’s ready, it’s ready. Like a pear, it’s perfect for about five minutes.
But that makes it tricky to time your whole dinner, right? Relax. You can make 3/4 of this recipe up to two hours ahead. Follow the recipe below to the end of Step 3, then stop.
About 18 minutes before you plan to serve dinner, add the stock and fire that Instant Pot up. You’re the boss of that risotto, not vice versa. And you thought risotto was all fancy and hard.
WHAT ARE THE BEST MUSHROOMS TO USE IN THIS RECIPE?
I use cremini mushrooms here. Those are the ones that look like regular white button mushrooms, but they are brown instead. (Fun fact: Cremini mushrooms are simply tweenage portobello mushrooms harvested before a major growth spurt.)
You can use white button mushrooms, or shiitake mushrooms, or a gourmet blend. Whatever you do, use lots of mushrooms for a ton of flavor. I like to quarter the mushrooms for a meatier texture. Slice them if you like, or use pre-sliced mushrooms.
Some mushroom risotto recipes call for using just dried mushrooms (often porcinis), and some call for using both fresh and dried. I stick to fresh mushrooms because I like their texture and, quite frankly, they are more affordable than dried ones. Plus we’re bumping up that umami action with dabs of soy sauce and miso paste to really give this risotto a flavor boost!
RISOTTO IS EASY TO ADAPT!
Risotto is gluten-free, and it’s easy to make dairy-free (leave out the butter and cheese, and use olive oil instead) or vegetarian (sub vegetable stock for the chicken stock).
You’ll find shrimp risotto, tomato risotto, spinach risotto, butternut squash risotto—even plain risotto, god forbid. People all over the world now make it with unorthodox ingredients (like me in the summertime, when I add fresh corn kernels and basil and top it with bacon crumbles). All of these versions can be easily adapted to the Instant Pot or pressure cooking using the basic method from this recipe.
NEED MORE RECIPES FOR YOUR INSTANT POT?
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Everybody loves meatballs! Take a ho-hum dinner, add meatballs, and presto! It’s a meal fit for king, or at least a king’s family.
These pork and beef meatballs have a surprise morsel of mozzarella cheese in the center.
HOW TO MAKE STUFFED MEATBALLS
You can whip these meatballs up in as little as 20 minutes. Form the balls, poke a hole in each one with your finger, stuff with a piece of cheese, and re-form the meatball around it.
Then into a pan they go to bake in the oven. While the meatballs bake, make a quick tomato sauce on the stovetop. Combine the sauce and meatballs, sprinkle the entire dish with cheese, and bake together until everything is bubbly, cheesy, and slightly melted.
Spoon the meatballs into a bowl with sauce, serve over pasta, or layer them onto a sub for a delectable meatball sandwich. Yum!
WHAT KIND OF MOZZARELLA SHOULD I USE?
Either fresh mozzarella or low-moisture mozzarella (cut from a block of cheese or sticks) will work fine in this recipe, depending on what you can find in your market. The low-moisture cheese tends to be a bit oozier when it melts, but I’ve made these with both kinds of cheese.
10-MINUTE TOMATO SAUCE? YES, PLEASE!
This is my go-to sauce. With just tomatoes, olive oil, garlic, salt, and basil, it is ridiculously easy to make.
Every time I see someone reach for bottled tomato sauce in the market, I want to tap her on the shoulder, “Honey, stop! Don’t do it! Buy that can of tomatoes, and make your sauce in 10 minutes! Here, I’ll give you the recipe.” Naturally, I refrain from that kind of behavior.
That can is filled with the San Marzano variety of tomatoes, packed in thick tomato sauce. That can of tomatoes is the secret to the freshest, easiest tomato sauce known to woman or man. It’s a few pennies more than the store’s own brand, but it’s lot of pennies less than a prepared sauce.
Canned tomatoes should be soft and pliant, swimming in thick sauce and easily squished with your hand. If you are buying tomatoes in watery juice that are hard where the stem was removed, make a note and try another brand next time. (Rant over.)
To freeze raw meatballs: Spread them on a parchment-lined baking sheet, and once they are frozen, transfer them to a freezer bag. Let them defrost in the refrigerator and bake as directed in the recipe. They will keep in the freezer for two to three months.
To freeze cooked meatballs: Spread them on a parchment-lined baking sheet, and once they are frozen, transfer them to a freezer bag. Reheat them from frozen slowly on the stovetop or in the oven, in the sauce.
You can also defrost them in the fridge overnight, and then heat them on top of the stove. They will keep in the freezer for two to three months.
To freeze cooked meatballs in sauce: Place them in a freezer container and freeze. Reheat them slowly on top of the stove, or defrost them in the fridge, and then heat them on the stovetop or in the oven, in the sauce. They will keep in the freezer for two to three months.
WHO DOESN’T LOVE MEATBALLS?! THE MORE THE MERRIER!
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Naan that is light and fluffy, brushed with melted butter and garnished with freshly chopped cilantro with the perfect amount of flavor so you just can’t stop eating it!
There’s a restaurant in Utah called, Bombay House and I love their naan bread. I mean, it’s bread so of course I do. #carbsforever But until I discovered this Easy Homemade Naan Recipe I’d never tried it at home.
It can’t be denied, I’m a dipper and a sopper. I love dipping my bread in oils and vinegars, sopping up excess sauce on my plate and just eating it to stuff my face. I love bread.
There are so many recipes out there and I started testing them all…like everything I could find online and trying all my own creations and I just could not settle on any. There were plain yeast recipes, recipes with baking powder and baking soda, overnight recipes, 30 minute recipes and recipes that use milk and I hated them all.
And then I found one on America’s Test Kitchen and once again they nailed it. Now listen, after saying that I shouldn’t admit this, but I still changed the recipe because this method just worked better for me.
How is Naan Made?
Making naan at home is easy and just as simple as making your traditional dinner roll. Here are the steps:
- Activate yeast: combine water, yeast and sugar in a small bowl and let it sit for about 5 minutes until it gets foamy
- Wet ingredients: whisk together the yogurt, oil and egg yolk and combine with the yeast mixture
- Dry ingredients: add the flour to a food processor and start it on low, slowly add the wet ingredients and process until it the dough comes together. Let the dough rest for 10 minutes.
- Salt: salt is a snob and gets it’s own step, but oh how I love salt! Add salt to the dough and process it until the dough comes all together again and then place it in a glass bowl covered to rise for at least an hour or up to 24 hours in the refrigerator.
- Divide the dough: pull the dough out and place it on a floured surface. Divide the dough into 4-8 pieces depending on how big you want the pieces. Cover with plastic wrap and let them rest for 30 minutes.
- Cook the naan: after setting the oven to warm and placing an oven safe dish inside, roll one dough ball out into a thin circle and place into a hot cast iron skillet that has been drizzled with olive oil. Cover the skilled and cook for 2-3 minutes. Flip it to the other side and cook for another 1-2 minutes. Brush with melted butter and sprinkle with chopped fresh cilantro.
- Keep warm: place the cooked naan on to the warming plate in the oven and cover with foil. Repeat this same process with the remaining dough ball.
What to Eat with Naan Bread?
I could eat naan on its own with nothing else for a meal, but I’m weird like that! Carbs are life!
We love it with our easy coconut chicken curry and our Instant Pot honey chicken. Our kids love to take any naan leftovers we might have and make naan pizzas! We have a copycat Bombay House vegetarian tikka masala recipe too that pairs perfectly with naan.
Is Naan Bread Good For Weight Loss?
Short answer…no, not really. It is made with refined white flour that the body treats like sugar. There are worse things out there for weight loss, but I wouldn’t make this a regular part of your diet if you are trying to lose weight.
Is Naan Bread Unleavened?
No, this naan recipe contains yeast which is a leavening agent.
How Long Will Naan Bread Keep?
If you store naan in an airtight container at room temperature, it will last up to 3 days. Store it in the refrigerator and it will last up to a week. It can also be frozen and it will be good for up to 2 months. When you are ready to eat it, let it come to room temperature and then re-crisp it in broiler or wrap them up in foil and warm them in the oven at 350 degrees for 10ish minutes.
Does Naan Bread Need to Be Refrigerated?
No, it does not need to be refrigerated, but if you want it to last a little longer, refrigerating can help with that as mentioned above.
If you have never tried naan, then smack yo’self and make this recipe! It is so irresistible! I seriously can’t stop myself!
More BREAD SIDES You’ll Love:
Easy Homemade Naan Recipe
It’s light and fluffy, with the perfect amount of flavor so you just can’t stop eating this easy homemade naan recipe brushed with melted butter and garnished with freshly chopped cilantro
Servings: 8 rounds
- 1/2 Cup Warm Water
- 1 1/2 Teaspoons Sugar
- 1/2 Teaspoon Instant Yeast
- 1/3 Cup Plain Whole Milk Yogurt
- 3 Tablespoons Vegetable Oil
- 1 Large Egg Yolk
- 2 Cups Flour
- 1 1/4 Teaspoons Salt
- 2 Tablespoons Butter, unsalted
- 1 Tablespoon Chopped Cilantro
In a small bowl, add the water, sugar and yeast. Let stand until foamy, about 5 minutes.
Whisk in the yogurt, oil and egg yolk.
In a food processor, add the flour and then turn it on to low. While the processor is running, slowly pour in the wet ingredients and process until the dough just comes together.
Allow the dough to rest for 10 minutes.
Add salt to the dough and process again until the dough comes together in a smooth ball. Transfer the dough to a glass bowl with a drizzle of oil and roll the dough to coat all sides. Cover tightly in plastic wrap and allow to rest on the counter for up to 1 hour, or in the fridge up to 24 hours.
Remove the bowl from the fridge and sprinkle flour on the counter. Divide the dough into 4-8 pieces depending on how big you want it and roll each piece into a ball. Cover with plastic and allow to rest for 30 minutes.
Turn the oven to warm, or 200 degrees and plate an oven safe dish in it. Get out a piece of foil so that each finished naan bread can be placed on the plate in the oven and covered with foil to keep everything warm while you’re cooking.
Sprinkle flour on the counter again and roll each ball out into thin circles.
Meanwhile, heat a cast iron pan over medium high heat and drizzle with oil. Using a napkin, wipe out excess oil. Throw one circle of dough in the pan and cover with a lid. Allow to cook for 2-3 minutes or until the bottom is lightly brown and bubbles are appearing on top. The bottom will be flat and golden while the top will have those perfect browned bubble spots. This is normal.
Remove the lid, using a spatula flip the naan and cook for another 1-2 minutes uncovered. Brush with melted butter and sprinkle with cilantro. Place on the warming plate and repeat until all dough is used.
Serving: 1piece | Calories: 171kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 370mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 17mg | Iron: 1mg
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When thick slabs of cauliflower, called steaks, are roasted until golden, they become the stars of this vegetarian sandwich.
How to Turn Cauliflower into a 5-Star Sandwich
When cauliflower steaks are baked at high heat, they take on a sweet, irresistible succulence in the center, with crispy golden edges. You hardly need anything else, but of course, there’s more.
A red pepper aioli (read: garlicky mayonnaise) guilds the lily, and layered with tomatoes between two slices of tangy sourdough toast, these steaks give you a sandwich to cheer about.
HOW DO YOU CUT CAULIFLOWER TO MAKE STEAKS?
To cut cauliflower steaks, use a large chef’s knife to carve off the bottom leaves and base of the head so it stands upright.
Stand it on a cutting board, and starting at one side of the head, cut it into slices that are about 1/2-inch thick. Some of the cauliflower florets will not be attached to the base—I call them scraps—they are still good to roast or to make cauliflower rice.
Flat, smaller pieces, can also be roasted with the large steaks—they can be used to build your sandwich. If the head is very large, cut it in half, lay it with the flat side down, and slice across it to make large half-steaks.
WHAT IS AIOLI?
In the old French tradition, aioli simply meant a hefty amount of garlic mashed within an inch of its life in a mortar, with droplets of olive oil added painstakingly to form a fluffy paste.
Egg yolks and lemon juice came along more recently. Now you have an emulsion akin to mayonnaise. Aioli is commonly thought of as simply garlicky mayo, sometimes with different flavorings, though you’ll get lots of arguments about its origins and local variations (regions of Spain and Italy being fierce contenders).
HOW TO MAKE SHORTCUT AIOLI
This aioli is made with roasted sweet red pepper and a hint of hot red pepper flake to give it a little spice.
Rather than starting with garlic and egg yolks to make a mayonnaise-like aioli, I’ve taken a few shortcuts to make your life (and mine) easier, specifically by using store-bought mayonnaise. This means you can substitute dairy-free mayonnaise if you are vegan or lactose intolerant.
I’ve provided instructions on how to roast a pepper for this aioli, but you can skip that step and substitute peppers from a jar if you like. All the ingredients for the aioli are whirled in a food processor to make a creamy sauce, slightly thinner than mayonnaise.
I advocate using only one clove of garlic, because the flavor intensifies as it sits, but if you are a true garlic lover, you could add more. You will most likely have some sauce left over, so save it to drizzle over fish, hard-boiled eggs, grilled chicken, or roasted vegetables.
HOW TO STORE AIOLI
If you have extra aioli, you can store it for up to a week in the refrigerator. Like store-bought mayonnaise, it should keep well, but not as long as a jar of mayonnaise, because you have added red pepper and garlic. Like mayonnaise, aioli doesn’t do well in the freezer, because it tends to separate.
NEED MORE CAULIFLOWER IN YOUR LIFE?
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A French 75 looks fancy, but it’s actually quite easy to make. Take a gin sour (gin, lemon, and simple syrup), add Champagne, and voila! You have a French 75.
It’s great for parties since you can make it ahead of time, and a good excuse to drink gin at brunch. What’s not to like?
Why Is It Called a French 75?
The French 75 first appeared in print in 1927 and was named for a field gun popular during World War I, supposedly because it packed a similar punch.
The French 75 is not a particularly strong drink, but it’s so light and refreshing – with the herbal flavors of the gin and the grape flavors of the Champagne complementing one another so beautifully – that you might be tempted to finish yours very fast. (Also, try this Blood Orange French 75!)
Which Champagne Should I Use?
The Champagne takes this gin drink to the next level and accounts for its brunch-friendliness. Although many recipes call specifically for Champagne, any kind of sparkling wine, Prosecco, or Cava will do.
Mixing it with the gin and lemon knocks out a lot of the nuances of a more expensive wine, so a reasonably priced sparkling wine is a good choice here.
Which Gin Should I Use?
You don’t need to spring for a very expensive gin for this drink; any mid-range gin (like Broker’s or Boodles) will do nicely.
That said, I am a particular fan of a French 75 made with Nolet’s Silver, a really beautiful gin with notes of rose and peach. And while I don’t usually recommend Hendrick’s gin for cocktail mixing (its cucumber flavors can throw things off), that gin is actually quite refreshing in this drink.
What Kind of Glass Should I Use?
This drink is perfectly sized for a 7- to 8-ounce Champagne flute. Mine are the Nattie from Crate & Barrel, which are really elegant and cost just $4 each, so you never need to stress if someone breaks one.
If your glass falls into that volume range, you can just drop in the gin/lemon mixture and then top with the Champagne. Otherwise, measure out the Champagne to make sure you’re getting the right proportions.
Make-Ahead and Batch Instructions
This drink is a great candidate for making ahead. Mix the gin, lemon juice, and simple syrup in advance and save it in the fridge for up to a day. When you’re ready to drink, just add Champagne and go.
If you want to make a big batch of this ahead of time for a party, just turn the ounce measurements into cups. (A cup is eight ounces, so each cup means eight drinks.) Mix a cup of gin and half a cup each of simple syrup and lemon juice in a pitcher with a handful of ice. Stir well, and keep in the fridge until you’re ready to mix with the Champagne.
More Fun and Fancy Cocktails to Enjoy!
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Let’s talk about tomato sauce. Last week in an airplane miles above the expansive plains of the mid-west, in the midst of a flurry of turbulence, it dawned on me that I’ve never shared with you my all-time favorite tomato sauce recipe. I’ve included the recipe in one form or another in both of my books, but I’ve never gone into depth here on the website about why it is the little black dress of my cooking repertoire.
How to Make a Simple and Bright Tomato Sauce
I realize many of you have romantic notions of what a good tomato sauce should be. And I realize it is going to be a tough sell on my part to get you to make a break with some of those hearty, meaty, long-simmering sauces. But, I’m going to encourage you to give this ringer of a tomato sauce recipe a shot. It comes together in five minutes flat, and the only chopping required is a few garlic cloves. It is bright and clean, a vibrant red in color, and exudes the essence of tomatoes, in part because there isn’t much to get in the way of the tomato flavor.
Video: How to Make Five Minute Tomato Sauce
A Short Ingredient List
Many of the tomato sauce recipes in this realm (in the U.S. in particular) include all sorts of ingredients. One camp likes to kick things off by browning onions and ground beef for a chunky stew-like sauce, others love to use carrots and celery and all manner of dusty dried herbs and seasonings. This recipe is going to be on the absolute other end of the spectrum – in all the best ways.
You wouldn’t wear a wool coat to the beach, right? That’s what heavy spaghetti and tomato sauces in warm weather feel like to me. This sauce is a relatively pure expression of tomatoes accented with a bit of edge from crushed red peppers, a hint of garlic, and my secret ingredient – a touch of lemon zest which brings its citrus aroma and a bit of surprise to the party.
So Many Different Uses!
The first time you make this sauce I recommend spooning it over light, fluffy pillows of ricotta-filled ravioli. Beyond that there are many other avenues to explore. It is transcendent in all manner of baked pastas and pasta-based casseroles (don’t skimp on the zest). Toss it with good-quality spaghetti noodles, a sprinkle of freshly chopped basil, and a dusting of Parmesan – you’ve got a beautiful bowl of noodles.
Beyond the pasta realm, I use it on thin-crust pizzas, in my thousand-layer lasagna, as the foundation for stuffed shells, as a base for soups, and as a way to pull together various “grain-bowls”. For example, quinoa tossed with a bit of this tomato sauce, your protein of choice, and accents like basil and a bit of cheese is simple and satisfying.
Pictured above on my favorite pizza dough, with some mozzarella, and fresh basil. Be sure to to pay attention to the type of crushed tomatoes to buy in the recipe headnotes. I hope you love this sauce as much as I do, and appreciate it for what it is more so than what it isn’t.
A bit richer. There are times when I’ll add a splash of cream at the very end, totally changing the character of the sauce – it becomes silky with a bit of richness, while still being bright, and without compromising the tomatoes in the lead role.
Sarah noted in the comments below, “Mmm, I love a nice quick San Marzano tomato sauce — mine’s very similar, though I also toss in a few capers or maybe some black olive paste if I have them on hand.” Love this take.
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Sweet potato soup balances the sweet and savory with onions, garlic, onions, and leeks, along with a bit of nutmeg and cinnamon. Creamy and satisfying!
Looking for a special soup to serve this holiday season? Consider this creamy sweet potato soup!
How to Make Sweet Potato Soup
We adapted this recipe from one in an old issue of Bon Appétit, changing it up slightly—ditching the maple syrup the original called for (the sweet potatoes are sweet enough), and cutting back on the cream.
We start the soup by cooking a base of onions, celery, and leeks in butter. Then we add sweet potatoes, chicken stock and spices, simmer for 20 minutes, and purée until smooth. At the end we stir in some milk and cream, and add a swirl of sour cream to serve. Easy!
The holiday spices of cinnamon and nutmeg give the soup hints of pumpkin pie and glazed yams, as if someone slipped a little of each into the blender when the soup was being puréed.
What if I Don’t Do Dairy?
Feel free to use another cup of stock instead of the milk and cream, or use coconut milk (canned) or soy milk instead of the milk and cream.
What to serve with this soup
I love creamy soups served with some crusty bread on the side for dipping. Serve the soup as a main on its own, or alongside beef, pork, chicken, or black beans. Because it’s rich and creamy, the soup would do well served with a side salad of fresh lettuce greens tossed in a light vinaigrette.
How to Keep, Freeze and Reheat This Soup
This soup should keep in the fridge for several days, covered.
Typically, soups with cream don’t do well with freezing and reheating. If you want to make the soup ahead of time and freeze it, make it through step 3, leaving out the milk and cream. Freeze the soup, defrost it in a saucepan over low heat until warm, and then add the milk and cream.
WHO DOESN’T LOVE A CREAMY BOWL OF SOUP?
Updated September 18, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Creamy Sweet Potato Soup Recipe
If you want to make this soup without dairy, feel free to substitute either additional stock, which will result in a thinner soup, or soy milk or coconut milk for the cream and milk in this recipe. Omit the sour cream or yogurt topping, and use olive oil instead of butter.
- 2 tablespoons butter
- 1 medium onion, chopped (about 1 cup)
- 2 celery ribs, chopped
- 1 medium leek, white and light green parts only, sliced (see How to Clean Leeks)
- 1 clove garlic, chopped (1 teaspoon)
- 1 1/2 pounds (about 2 large) orange-flesh sweet potatoes (a.k.a. yams), peeled, cut into 1-inch pieces (about 5 cups)
- 4 cups chicken stock (use vegetable broth for vegetarian option)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1/4 cup heavy cream
- 3/4 cup milk
- 1/4 cup sour cream or plain yogurt
1 Cook the onions, celery, leeks, and garlic: Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook a minute more.
2 Make and simmer the soup: Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
3 Blend the soup: Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
4 Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.
Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.
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