I know that there are about 1,703,878,293 banana bread recipes out there, but I am telling you right now, this is the only one you need.

I most definitely consider myself a banana bread connoisseur. Growing up, I never wanted a traditional birthday cake. For me, it was always banana bread or banana cake. Period. End of story. It had to be amazing. My Mom always made the most delicious banana bread and banana cake. Sadly, somehow, over the years, she lost her treasured recipe.

When the quarantine started, I decided to take on the challenge of creating the ultimate banana bread recipe. One that was easy (hello two bowls and no mixer needed), that had a true banana flavor, and that was reminiscent of the version my Mom made growing up.

I tested dozens of recipes (if you follow my Instagram stories then you saw all kinds of banana bread recipes happening week after week) and after many successes and failures, I finally created this recipe.

A banana bread that is easy, has a deep banana flavor, a terrific texture, and freezes and reheats perfectly!

As part of my ongoing partnership with Bob’s Red Mill, I decided to test this banana bread using a variety of Bob’s Red Mill flours to offer you both a gluten version and a gluten-free version.

I’m proud to tell you that the ONLY difference between the two is the flour. No other special ingredients or tweaks of any kind. I included side by side photos (the gluten-free version is on the left in the photos below) so you can see the rise difference, texture, and size so you know what to expect when making this recipe!

Banana Bread Ingredients

Bowl #1

1. Bob’s Red Mill Unbleached White All-Purpose Flour OR 1:1 Gluten-Free Baking Flour
2. Baking Powder
3. Baking Soda
4. Salt
5. Cinnamon
6. Cardamom

Bowl #2

1. Melted Butter
2. Sugar
3. Eggs
4. Milk (any kind)
5. pure Vanilla extract
6. Mashed Bananas

Tips to make Banana Bread

• The single most important TIP to nail this banana bread recipe is to let your bananas ripen past the point that you think they are ripe. I am talking mostly black skin with a smell of banana that is so strong you catch a whiff when you walk by. To achieve this, I usually ripen my bananas in the pantry or on the counter in a brown paper bag (to avoid or minimize fruit flies). Another way to save some time is to find the ripest bananas possible in the store so that you get a headstart.
• Your eggs NEED to be room temperature. This is not negotiable and will dramatically impact the rise and final texture. Set them on the counter the night before or early in the AM.
• I used a glass 1.5 Quart loaf pan for the loaves pictured.
• Any type of plain, unsweetened milk will work. I have tested this recipe with almond milk, cashew milk, coconut milk, walnut milk, and cows milk. Use whatever you have on hand.
• If you use the microwave to melt the butter, allow to cool for a few minutes before combing with the remaining wet bowl ingredients so that the hot butter doesn’t begin to scramble or cook the eggs.
• The Add-In’s are optional. I have tested this banana bread recipe with sliced almonds, pecans, macadamia nuts (that was very good!), and pumpkin seeds. They all work but our family preference is chopped walnuts and dark chocolate chunks. If you only want chocolate, omit the nuts and double the chocolate. Same thing if you don’t want chocolate, omit and double the nuts. On this note, if you want to decorate the top, set aside some nuts and/or chocolate chunks to place on the bread right before it goes into the oven.
• It is difficult, but this truly needs to cool completely before you slice it to achieve the right texture. I promise you, it’s worth the wait!

Banana Bread Storage

Once baked and completely cooled, it’s time to slice up the banana bread. If you are planning on eating it over a few days, I recommend slicing as you serve it. This way, the inside will stay tender and moist. After the bread is completely cooled, I like to keep it on a cutting board with the cut side down or with a very loose tinfoil tent. Another great option is on a covered cake plate (like the kind with a dome) or in a travel cake carrier.

You do not need to refrigerate the banana bread unless it’s VERY (above 80F) warm in your kitchen.

To freeze:

Allow to bread to completely cool (for a few hours). Slice and place each slice on a baking sheet (single layer). Pop in the freezer. Once slices of banana bread are completely frozen, transfer to a freezer bag or other freezer-safe container. Defrost as needed by setting on a plate on the counter or placing in the oven (or a toaster oven) at 275F for 12 to 15 minutes.

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Two Bowl Banana Bread

Easy Banana Bread made in just two bowls. No mixer needed! This tried and true recipe was tested over 20 times and includes a comparison showing this recipe with both All-Purpose Flour and Gluten Free 1:1 Flour. Freezes and reheats great!

Course Breakfast, Dessert

Cuisine American

Keyword banana bread recipe, easy banana bread recipe, gluten free banana bread, how to make banana bread, two bowl banana bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Cooling Time 2 hours hours

Servings 12 Slices

Calories 336kcal

Author Alyssa Brantley

Equipment

• Two Mixing Bowls
• Spatula and Whisk
• Loaf Pan
• Cooling Rack

Ingredients

Bowl #1 (DRY)

• 2 cups Bob's Red Mill Unbleached White All-Purpose Flour OR Bob's Red Mill 1:1 Gluten-Free Baking Flour
• 2 teaspoons baking powder
• 1 teaspoon finely ground sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cardamom

Bowl #2 (WET)

• 1/2 cup melted butter (standard stick of butter)
• 1/2 cup sugar
• 2 large eggs room temperature
• 1/3 cup milk any type
• 1 teaspoon pure Vanilla extract
• 2 cups mashed super ripe bananas

Optional Add-Ins

• 3/4 cup chopped nuts walnuts, pecans, almonds, peanuts, macadamia nuts, etc.
• 3/4 cup dark chocolate chunks or chips

Other:

• 2 teaspoons butter for greasing the loaf pan

Instructions

PREP:

• Preheat oven to 350F.
• Grab a loaf pan and use a knob (about 2 teaspoons) of butter and grease the loaf pan until completely coated on the bottom and the inside of the pan. Don't forget the corners!
• Melt butter. You can use the microwave (30 to 45 seconds) or a small saucepan. Either way, set aside to cool for a bit so it's not super hot when you pour it in the bowl with the eggs.
• Peel and mash banaans until you get 2 packed cups. Measureand set aside.
• If you are using nuts, roughly chop and set aside.

BAKE:

• Grab two medium mixing bowls. In the first bowl, combine flour, baking powder, baking soda, salt, cinnamon and cardamom. Use a whisk or a fork to combine.
• In the second mixing bowl, combine melted butter, sugar, eggs, milk, vanilla extract and mashed bananas. Use a whisk to combine ingredients until completely incorporated.
• Slowly add the flour mixture from Bowl #1 into Bowl #2 (with the banana mixture). Use a spatula or whisk to mix together until just incorporated. You do not want any dry pockets of flour mixture and you also do NOT want to overmix the dough. I like to say when you see the last pocket of flour fold in, you are done.
• Stir in chopped nuts and chocolate (if using).
• Pour the batter into the greased loaf pan. Decorate the top if desired.
• Place in a preheated oven on the center rack. Bake undisturbed for 75 minutes or until a tester comes out clean (from the middle).
• Transfer loaf pan to a cooling rack and allow the banana bread to cool in the loaf pan on a cooling rack for 20 to 30 minutes. After that, turn the loaf pan over and gently tip out the banana bread. Place back on the cooling rack and allow to cool completely before slicing and serving. Enjoy!

Notes

• The single most important TIP to nail this banana bread recipe is to let your bananas ripen past the point that you think they are ripe. I am talking mostly black skin with a smell of banana that is so strong you catch a whiff when you walk by. To achieve this, I usually ripen my bananas in the pantry or on the counter in a brown paper bag (to avoid or minimize fruit flies). Another way to save some time is to find the ripest bananas possible in the store so that you get a headstart.
• Your eggs NEED to be room temperature. This is not negotiable and will dramatically impact the rise and final texture. Set them on the counter the night before or early in the AM.
• I used a glass 1.5 Quart loaf pan for the loaves pictured.
• Any type of plain, unsweetened milk will work. I have tested this recipe with almond milk, cashew milk, coconut milk, walnut milk, and cows milk. Use whatever you have on hand.
• If you use the microwave to melt the butter, allow to cool for a few minutes before combing with the remaining wet bowl ingredients so that the hot butter doesn't begin to scramble or cook the eggs.
• The Add-In's are optional. I have tested this banana bread recipe with sliced almonds, pecans, macadamia nuts (that was very good!), and pumpkin seeds. They all work but our family preference is chopped walnuts and dark chocolate chunks. If you only want chocolate, omit the nuts and double the chocolate. Same thing if you don't want chocolate, omit and double the nuts. 
• On this note, if you want to decorate the top, set aside some nuts and/or chocolate chunks to place on the bread right before it goes into the oven.
• It is difficult, but this truly needs to cool completely before you slice it to achieve the right texture. I promise you, it's worth the wait!
• Please note that the Nutrition Information is calculated using All-Purpose Flour and the Add-Ins. If you change any ingredient or use the Gluten-Free 1:1 Flour, the nutritional information will change.

Nutrition

Serving: 1slice | Calories: 336kcal | Carbohydrates: 41g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 335mg | Potassium: 348mg | Fiber: 3g | Sugar: 17g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg

More Banana Recipes:

Campfire Baked Bananas

Mini Maple Pecan Banana Muffins

Frozen Banana-Caramel Bites {Paleo, Vegan}

DISCLOSURE:  This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.

The post Two Bowl Banana Bread appeared first on EverydayMaven™.

Pearled barley is such a great grain for soup-making,  it can usually be bought in the bulk section and only needs a quick rinse before adding to a soup recipe. The starch released during the simmering process is wonderful for thickening up broth and once fully cooked, pearled barley is soft and chewy at the same time.

While there are many variations of barley soup, one of the most common is beef barley soup. Beef barley soup is often made with mushrooms, and this version also includes carrots, celery, onion, and fresh thyme. You can use homemade beef broth as your base or substitute your favorite store-bought beef broth.

You will find that this beef barley soup with mushrooms has a relatively short ingredient list and is free of tomatoes (big request as many beef barley soup recipes are tomato-based) but is huge on flavor! This soup continues to thicken as it sits but if you prefer an extra-thick beef barley soup, add an additional 1/4 cup of rinsed pearled barley to the recipe.

Beef Barley Soup Ingredients:

• Olive Oil or Butter
• Beef Stew Meat
• Yellow Onion
• Carrots
• Celery
• White or Crimini Mushrooms
• Salt, Pepper, Fresh Thyme, and Bay Leaf
• Beef Broth
• Pearled Barley

Recipe Tips:

• Pearled barley is the most commonly found form of barley for cooking. It is a small off-white to beige grain that is polished to remove some or all of the bran layer and the outer hull. While pearled barley is a great source of fiber and beta-glucans, this grain is NOT gluten-free and is not considered safe for celiacs or those following a gluten-free diet.
• If you don’t have fresh thyme, you can substitute 1 teaspoon of dried thyme.
• While almost any mix of mushrooms will work for this recipe, it is recommended to use mushrooms that are cut on the thicker side and will retain their shape after a long simmer.
• To save time, look in the refrigerated section of the grocery store for prepared “mirepoix” or already diced onion, celery, and carrot mixture.
• This beef barley soup freezes and reheats GREAT.
• To reheat: place defrosted OR frozen soup in a pot, cover, and cook over medium-low heat, stirring occasionally, until warmed through.

More Barley Recipes:

Homemade Turkey Barley Soup

Vegetarian Mushroom Barley Soup with Kale

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Beef and Mushroom Barley Soup

This homemade beef barley soup is a complete meal in a bowl. Loaded with tender beef, thickly sliced mushrooms, plump barley and studded with carrots and celery, this beef and mushroom barley soup can be made ahead of time, freezes great, and is the perfect hearty soup to warm your body and soul!

Course Soups

Cuisine American

Keyword barley soup, Beef and Mushroom Barley Soup, beef barley soup, beef soup, pearled barley recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 338kcal

Author Alyssa Brantley

Ingredients

• 2 tablespoons olive oil or butter
• 1.5 pounds beef stew meat cut into 1/2" pieces
• 1 large yellow onion diced
• 3 medium carrots peeled and cut into 1/4" half-moons
• 2 large celery stalks cut into 1/4" half-moons
• 1 pound white mushrooms or crimini, ends trimmed and sliced into 1/2" thick slices
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 12 cups low sodium beef broth
• 1 dried bay leaf
• 6 sprigs fresh thyme
• 1.5 cups pearled barley rinsed

Instructions

To Prepare:

• Most cubed beef stew meat is cut into 1" pieces. Use a knife to cut each cube in half so that all beef stew pieces are cut into 1/2" pieces.
• Dice yellow onion.
• Rinse and peel carrots. Cut into 1/4" half moons.
• Rinse celery and cut into 1/4" half moons.
• Gather salt, pepper, fresh thyme, bay leaf, and broth. Rinse pearled barley and set aside.

To Cook:

• Heat a large soup pot over medium-high heat. Once hot, add olive oil, cubed beef stew meat, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally, until meat is browned and mostly cooked through.
• Add chopped onion, carrot, celery, sliced mushrooms, 2 teaspoons of kosher salt, and 1/2 teaspoon black pepper. Continue cooking for 5 minutes, stirring occasionally, until vegetables begin to soften.
• Add in beef broth, fresh thyme sprigs, and bay leaf; bring to a boil. Once boiling, add rinsed pearled barley, cover, and simmer for 75 minutes, stirring occasionally.
• When cooking time is up, remove lid and use a tongs to remove bay leaf and thyme sprigs (the leaves will have fallen off into the soup so just remove the sprigs) and discard.
• Allow soup to cool for 15 to 20 minutes before serving or storing. It will continue to thicken as it cools.

Notes

Recipe Tips:

• Pearled barley is the most commonly found form of barley for cooking. It is a small off-white to beige grain that is polished to remove some or all of the bran layer and the outer hull. While pearled barley is a great source of fiber and beta-glucans, this grain is NOT gluten-free and is not considered safe for celiacs or those following a gluten-free diet.
• If you don't have fresh thyme, you can substitute 1 teaspoon of dried thyme.
• While almost any mix of mushrooms will work for this recipe, it is recommended to use mushrooms that are cut on the thicker side and will retain their shape after a long simmer.
• To save time, look in the refrigerated section of the grocery store for prepared "mirepoix" or already diced onion, celery, and carrot mixture.
• This beef barley soup freezes and reheats GREAT.
• To reheat: place defrosted OR frozen soup in a pot, cover, and cook over medium-low heat, stirring occasionally, until warmed through.

Nutrition

Serving: 1.5cups | Calories: 338kcal | Carbohydrates: 36g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1325mg | Potassium: 1445mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3946IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg

UPDATE NOTES: This beef and mushroom barley soup recipe was originally published in February 2012 and was most recently updated in December 2025.

The post Beef and Mushroom Barley Soup appeared first on EverydayMaven™.

Well? Which one (or more) of these Thanksgiving main dishes are going to grace your table!? I want to see pictures. Tag me on Instagram and use #everydaymaven so I can see.

Happy Thanksgiving, xo alyssa

The post 5 Thanksgiving Main Dishes Besides Turkey appeared first on EverydayMaven™.

Crockpots are a busy mom’s best friend. No Joke. If you don’t have kids, you may or may not appreciate what a relief a great crockpot recipe can be. But, when you have little ones, especially if you work, sometimes throwing dinner together is just such a hassle (like every single day lol).

The aroma of a delicious dinner already prepared, a glass of wine, and ten quiet minutes alone are rare and coveted treats for many of us.

Here I am giving you one of them, a nutritious and easy crockpot recipe.

Only you have to promise to take ten minutes alone and have a glass of vino (if you partake) while it’s cooking.

Crockpot Lentil Soup Ingredients:

Lentil soup is one of those things that is such a great staple; it is simultaneously hearty, nutritious, and relatively easy to make. I think my mom taught me how to make simple lentil soup when I was in High School. I have made countless variations of her recipe since and finally re-worked it to be crockpot aka slow cooker friendly.

This version is vegan, gluten-free, and freezes great. It’s ridiculously easy.

A little bit of chopping (you can totally bust out your food processor to save time!) and then you add the majority of the ingredients to the slow cooker. About 15 minutes before the cook time is up, add the chopped swiss chard, a few more dried spices, and red wine vinegar for a little acid and balance. That’s it — then, just serve and Enjoy!

Recipe Tips:

• A note about Vegetable Stock – every brand has a unique flavor. For instance, Trader Joe’s Organic Low Sodium (which is what I used here) is on the sweeter side and very “carroty”. My absolute favorite is Pacific Natural Foods Organic Vegetable Broth but I was out of it and keep the Trader Joe’s on hand for sauteing. When it comes to sauteing and you are just using a splash here or there, its’ not as big of a deal. There are many options out there and I recommend taste-testing a few brands before picking one to use when you are using it as a base for soup.
• I used Green Swiss Chard (stems and leaves) but you could easily substitute Spinach, Kale (without stems), or even Escarole.
• I used a 6.5 Quart Slow Cooker for this soup. I think a 5.5 or 6 would also work but I wouldn’t go much smaller. Or you could halve the recipe.
• If you prefer for this lentil soup to cook all day while you are at work, you can set your Crockpot to LOW with a cook time of 8 Hours. Alternately, if you want the soup done quicker, Crockpot to HIGH with a cook time of 4 Hours (what I usually do).
• If you are not Vegan or Vegetarian, many readers (in the comments) have added ground turkey, chicken, or beef with great success. I recommend sauteeing separately and adding in after draining the excess fat.
• This lentil soup stores great. Allow to cool completely and freeze in an air-tight container(s). I recommend defrosting the night before you plan on serving and reheating in a saucepan over low heat until warmed through.

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Crockpot Lentil Soup

Dozens and dozens of reviews from readers just like you. This crockpot lentil soup is so easy - set it, forget it, and Enjoy! Vegan and gluten-free

Course Soups

Cuisine American

Keyword crockpot lentil soup recipe, How to make lentil soup, slow cooker lentil soup recipe, the best lentil soup, vegan lentil soup

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 222kcal

Author Alyssa Brantley

Equipment

• Crockpot (Slow Cooker)

Ingredients

• 3 medium carrots chopped (or 4 small or 2 large)
• 2 medium celery stalks chopped
• 1 large yellow onion chopped
• 3 cloves garlic chopped
• 1 large shallot chopped
• 2 cups dry brown lentils rinsed
• 8 cups vegetable stock
• 14 ounce can diced tomatoes
• 1 dried bay leaf
• 1 teaspoon dried thyme

Add in 15 Minutes Before Cooking Time Ends:

• 1 medium bunch Swiss Chard cleaned and cut into bite-size pieces
• 1.5 teaspoons red wine vinegar
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin

Instructions

• To save time, I used the food processor for chopping. Most of the veggies only need a couple of pulses. Toss in carrots, then celery, onion, garlic and finally shallot. Do not over process the vegetables or they will become watery. Alternately, you can chop everything by hand.
• Place chopped carrots, celery, onion, garlic, and shallot into crockpot along with lentils, vegetable stock, canned tomatoes, bay leaf and dried thyme.
• Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW).
• Next, prep your swiss chard into bite-size pieces (I usually cut it both lengthwise and crosswise to achieve this), put in a covered bowl and place in refrigerator for later.
• When the cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.
• Place the lid back on and let sit covered for fifteen additional minutes before serving. This freezes great and makes 8 huge (1.5 cup) servings. Excellent served with a crusty bread and side salad. Enjoy!

Notes

• A note about Vegetable Stock - every brand has a unique flavor. For instance, Trader Joe's Organic Low Sodium (which is what I used here) is on the sweeter side and very "carroty". My absolute favorite is Pacific Natural Foods Organic Vegetable Broth but I was out of it and keep the Trader Joe's on hand for sauteing. When it comes to sauteing and you are just using a splash here or there, its' not as big of a deal. There are many options out there and I recommend taste-testing a few brands before picking one to use when you are using it as a base for soup.
• I used Green Swiss Chard (stems and leaves) but you could easily substitute Spinach, Kale (without stems), or even Escarole.
• I used a 6.5 Quart Slow Cooker for this soup. I think a 5.5 or 6 would also work but I wouldn't go much smaller. Or you could halve the recipe.
• If you prefer for this lentil soup to cook all day while you are at work, you can set your Crockpot to LOW with a cook time of 8 Hours. Alternately, if you want the soup done quicker, Crockpot to HIGH with a cook time of 4 Hours (what I usually do).
• If you are not Vegan or Vegetarian, many readers (in the comments) have added ground turkey, chicken, or beef with great success. I recommend sauteeing separately and adding in after draining the excess fat.
• This lentil soup stores great. Allow to cool completely and freeze in an air-tight container(s). I recommend defrosting the night before you plan on serving and reheating in a saucepan over low heat until warmed through.

Nutrition

Serving: 1.5Cups | Calories: 222kcal | Carbohydrates: 41g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 1701mg | Potassium: 840mg | Fiber: 17g | Sugar: 7g | Vitamin A: 6745IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 5mg

The post Crockpot Lentil Soup appeared first on EverydayMaven™.

Can we all just stop for a minute and have a moment of gratitude for Spring produce? The winter is such a slog, it feels AMAZING to see fresh strawberries, asparagus, garlic scapes, and arugula back in the markets.

We are in strawberry overload over here and we are not mad about it! I have a thing for gluten-free scones recipes (try these blackberry thyme scones, triple almond scones or blueberry scones)so as soon as I saw that first container of fresh strawberries, I was like, “We are making some strawberry scones!”

Let’s dive into the details.

STRAWBERRY SCONES INGREDIENTS

1. Blanched Almond Flour
2. Arrowroot Starch
3. Monkfruit Sweetener (can sub Coconut Sugar)
4. Gluten-Free Baking Powder
5. Finely ground Sea Salt
6. Ground Cinnamon
7. One Room Temperature Egg
8. Melted Virgin Coconut Oil (can sub Melted Ghee or Melted Butter)
9. Pure Vanilla Extract
10. Fresh Strawberries (can sub Roasted Strawberries OR Frozen Strawberries)

The version of the strawberry scone recipe I posted below uses fresh strawberries but I also tested the recipe with both frozen strawberries and roasted strawberries.

FROZEN STRAWBERRIES OPTION

• To use frozen strawberries, do NOT defrost them. Try to use smaller frozen strawberries OR carefully cut the frozen strawberries into smaller pieces. Toss the frozen strawberries with 2 tablespoons of arrowroot flour and gently fold into the batter before forming.
• You can also form the scones and press the frozen strawberries into the scones but you will get less of a strawberry flavor.

ROASTED STRAWBERRIES OPTION

Making roasted strawberries is very easy and brings out the natural acid and sweetness of the strawberries. It adds another step but is a delicious way to amp up the flavor of these strawberry scones if you have the time!

• Preheat the oven to 375F.
• Wash strawberries and pull off green stems.
• Use a paring knife to cut out white section at the top (unless your strawberries are completely red, then skip)

• Slice strawberries in half and toss with 2 T of coconut sugar or monkfruit sweetener. Spread out on a baking sheet.

• Place in the oven on the center rack and roast undisturbed for 25 to 30 minutes.
• Once the roasted strawberries cool, use them in this strawberry scones recipe.
• Note that the roasted (and also the frozen!) strawberries will make the dough very sticky and messy looking as the moist strawberries being to fall apart when you fold them into the dough. Reserve 12 to 15 pieces of roasted strawberries to press into the top (for a prettier look).
• After folding in the remaining roasted strawberries, flatten and cut the scone dough into eight triangles and then place in the freezer for 10 to 15 minutes to harden before separating the strawberry scones on the baking sheet.

PALEO STRAWBERRY SCONES OPTION

As I mentioned above, I tested these a bunch of different ways. To make an easy Paleo-friendly version, follow the written recipe with the following substitutions:

• Make sure to use Organic Virgin Coconut Oil or Ghee.
• Use Coconut Sugar in place of the Monkfruit Sweetener. This is the main modification to make these Paleo Scones. This will make your dough slightly darker in color and a bit more crumbly. Take a look at the photo below to see the Paleo Scones side by side with the Monkfruit Scones (Paleo Scones are on the Left. Monkfruit Scones are on the Right)

ARE THESE STRAWBERRY SCONES KETO?

No, but they are Low Carb. The addition of 1/3 cup of Arrowroot Starch is not Keto. 1/3 cup of Arrowroot Starch has 37 grams of carbohydrates and only 1.3 grams of dietary fiber. There are 8 servings so that is about 4.25 grams of added carbohydrate per scone.

RECIPE TIPS AND TRICKS

• Make sure you are using Blanched Almond Flour (NOT Almond Meal). Almond Meal still has the skins on and will result in a heavier, dense scone that crumbles more easily.
• The egg must be at room temperature to achieve the desired texture.
• Once you form the scones and slice, place the baking sheet in the freezer for 10 to 15 minutes before moving the individual scones around the baking sheet. This will help prevent them from breaking.
• Allow the scones to cool completely on an elevated cooling rack before eating or storing.
• Store leftover (cooled) strawberry scones loosely wrapped in tin foil on the counter (for up to two days).

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Strawberry Scones

These easy strawberry scones are made with fresh or frozen strawberries and an almond flour base for a gluten-free option.

Course Breakfast, Dessert

Cuisine American

Keyword almond flour scones, how to make gluten free scones, strawberry scones recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 Scones

Calories 248kcal

Author Alyssa Brantley

Ingredients

• 2 cups blanched almond flour
• 1/3 cup arrowroot starch
• 1/4 cup monkfruit sweetener can sub coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon ground cinnamon
• 1 large egg room temperature
• 1/4 cup organic virgin coconut oil melted (can sub Ghee or Butter)
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh strawberries cleaned and chopped, can sub frozen (see notes)

Instructions

• Preheat the oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.
• Combine almond flour, arrowroot starch, monkfruit sweetener, baking powder, sea salt, and ground cinnamon in the bowl of a food processor fitted with the chopping blade. 

  Pulse until there are no lumps and dry ingredients are well mixed.
• Add egg, melted coconut oil (or Ghee), and vanilla extract to almond flour mixture. Pulse until well incorporated. A dough ball should begin to form. 
• Remove dough to a mixing bowl and gently fold in chopped strawberries. Roll back into a large ball and transfer to a baking sheet.
• Gently press down to form a circle (about 2" thick). Slice into eight triangles and place in the freezer for 10 to 15 minutes to harden. This makes it easier to move the individual scones on the baking sheet without them breaking.

  Once the dough has firmed, move each scone so that it has room around it for the sides to brown.
• Bake on the center rack for 28 to 32 minutes or until tops are just golden. Gently remove to an elevated cooling rack and allow to cool completely before serving or storing. Enjoy!

Notes

• Make sure you are using blanched almond flour (NOT almond meal). Almond meal still has the skins on and will result in a heavier, dense scone that crumbles more easily.
• The egg must be at room temperature to achieve the desired texture.
• Once you form the scones and slice, place the baking sheet in the freezer for 10 to 15 minutes before moving the individual scones around the baking sheet. This will help prevent them from breaking.
• Allow the scones to cool completely on an elevated cooling rack before eating or storing.
• Store leftover (cooled) strawberry scones loosely wrapped in tin foil on the counter (for up to two days).
• Please note that the nutrition facts as for the ingredients stated and will change with any substitutions or swaps.

Nutrition

Serving: 1Scone | Calories: 248kcal | Carbohydrates: 16g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 155mg | Potassium: 125mg | Fiber: 3g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg

The post Strawberry Scones appeared first on EverydayMaven™.

This sausage and cabbage soup was born out of convenience and the onset of chilly weather!

This past weekend, we had pretty much no groceries left in the house except for a head of cabbage, some carrots, and a couple of packages of Italian Sausage in the freezer. Since I always have garlic, onions, and canned tomatoes of some sort in my pantry, I am not counting those.

I had the idea to make this soup a while ago but I always imagined fresh parsley as part of the equation. When I realized that all I had left in my house were these ingredients (except for the parsley!), I decided to go for it anyway.

This is a hearty winter soup, loaded with vegetables and sausage in every bite. Mild in flavor but with a nice balance from the tomatoes, this will please everyone in the family and is kid-approved!

Since I prefer a bit of heat, I like to sprinkle some crushed red pepper flakes on mine but that is totally optional. If everyone you are serving likes a bit of heat, I highly recommend using spicy Italian sausage in place of the mild sausage!

Sausage and Cabbage Soup Ingredients:

• Mild Italian Sausage
• Olive Oil
• Yellow Onion
• Garlic
• Carrots
• Green Cabbage
• Spices (Salt, Pepper, Crushed Red Pepper Flakes)
• Canned Unsalted Diced Tomatoes
• Chicken Stock or Broth

Recipe Tips:

• What is Bulk Sausage? Bulk sausage is another way of saying “loose sausage” or sausage outside of casings. If you can only find Italian sausage in casings, make sure that it is uncooked. Use a paring knife to slice a slit down the length of the uncooked sausage, remove the casings and crumble into a bowl. On that note, whatever type of sausage you buy, make sure it is gluten-free, MSG-free, and free of anything artificial.
• To save time, buy already shredded green cabbage!
• You can substitute red cabbage but just know that the color of the soup will be purple.
• Substitute Spicy or Hot Italian Sausage for a kick and omit the optional crushed red pepper flakes.
• If you want to use Italian seasoned Chicken or Turkey Sausage, I suggest adding an additional Tablespoon of olive oil and using it for sauteeing the Chicken Sausage.
• This sausage and cabbage soup freezes and reheats GREAT.
• To reheat: place defrosted OR frozen soup in a pot, cover, and cook over medium-low heat, stirring occasionally, until warmed through.

More Gluten-Free Cabbage Recipes:

Roasted Cabbage Steaks

Jewish Stuffed Cabbage

Asian Cabbage Slaw

Easy Turkey Soup with Cabbage

Roasted Vegetable Soup with Cabbage

Print

Italian Sausage and Cabbage Soup

This popular and easy Italian Sausage and Cabbage soup recipe is a delicious meal-in-a-bowl that only has 10 minutes of prep time and freezes great for future meals!

Course Soups

Cuisine American, Italian

Keyword easy cabbage soup recipe, Italian sausage And Cabbage Soup, keto cabbage soup, sausage and cabbage recipe, whole30 cabbage soup

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 451kcal

Author Alyssa Brantley

Ingredients

• 1.5 pounds bulk mild Italian sausage crumbled
• 1.5 Tablespoons olive oil
• 1 large yellow onion halved and thinly sliced
• 6 medium garlic cloves finely chopped
• 4 medium carrots peeled and cut into 1/4" rounds
• 2 pounds green cabbage core removed and shredded
• 2 teaspoons kosher salt plus a few pinches for cooking
• 1/2 teaspoon freshly ground black pepper
• 28 ounce can of diced tomatoes unsalted
• 6 cups chicken stock or broth
• crushed red pepper flakes for serving optional

Instructions

PREP:

• Crumble sausage into a bowl and set aside.
• Peel, halve, and thinly slice onion. Finely chop garlic. Peel carrots and cut into 1/4" rounds.
• Remove core from cabbage and shred. I used the food processor with the shredding blade inserted. Alternately, you could cut the cabbage into very thin slices.

COOK:

• Heat a large soup pot over medium heat. Once hot, add crumbled sausage. Cook, stirring occasionally, mostly to break up the sausage with a wooden spoon, for 8 to 10 minutes, or until most of the pink is gone.
• Remove sausage from pot and set aside.
• Keep the pot over medium heat and add olive oil. Once hot, toss in sliced onions along with a pinch of kosher salt and a couple turns of freshly ground pepper. Cook, stirring occasionally, for 6 to 8 minutes, until onions are soft.
• Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.
• Raise heat to medium-high and add in cabbage along with 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture. 
• Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil.
• Once boiling, cover and reduce heat to a simmer. Simmer for 15 to 20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes and Enjoy!

Notes

• What is Bulk Sausage? Bulk sausage is another way of saying "loose sausage" or sausage outside of casings. If you can only find Italian sausage in casings, make sure that it is uncooked. Use a paring knife to slice a slit down the length of the uncooked sausage, remove the casings and crumble into a bowl. On that note, whatever type of sausage you buy, make sure it is gluten-free, MSG-free, and free of anything artificial.
• To save time, buy already shredded green cabbage!
• You can substitute red cabbage but just know that the color of the soup will be purple.
• Substitute Spicy or Hot Italian Sausage for a kick and omit the optional crushed red pepper flakes.
• If you want to use Italian seasoned Chicken or Turkey Sausage, I suggest adding an additional Tablespoon of olive oil and using it for sauteeing the Chicken Sausage.
• This sausage and cabbage soup freezes and reheats GREAT.
• To reheat: place defrosted OR frozen soup in a pot, cover, and cook over medium-low heat, stirring occasionally, until warmed through.

Nutrition

Serving: 2Heaping Cups | Calories: 451kcal | Carbohydrates: 23g | Protein: 20g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 1645mg | Potassium: 917mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5323IU | Vitamin C: 57mg | Calcium: 115mg | Iron: 3mg

UPDATE NOTES: This sausage and cabbage soup recipe was originally published in February 2014 and was most recently updated in September 2024.

The post Italian Sausage and Cabbage Soup appeared first on EverydayMaven™.

I don’t know if Jersey tomato salad is a thing to anyone else but it’s sacred to me and I wanted to share it with you.

When you grow up in Philadelphia, PA, you spend a good portion of the year looking forward to Jersey tomato season. Then, for a magical couple of weeks smack in the middle of a properly hot and humid East Coast summer, you do nothing but eat Jersey tomatoes. And, maybe hit the pool or the beach.

I grew up with this amazing tomato salad recipe, and now summer just isn’t complete without it. The ripe and juicy tomatoes soaked in oil and coated in salt and pepper, its a simple yet tasty snack any tomato lover will go crazy over.

What Is A Jersey Tomato?

If you have never had a Jersey tomato, you are missing out. A jersey tomato is everything that a ripe, in-season tomato should be. It is said that the Jersey tomatoes are some of the best tomatoes you will find. It’s not quite clear what makes these tomatoes grown in New Jersey so amazing, but they just are.

Ask anyone in New Jersey or the surrounding states and they will tell you the same. Can you tell that this is something I miss? Don’t get me wrong, Seattle has all kinds of crazy and amazing organic produce available pretty much everywhere but Jersey tomatoes = swoon.

During the peak of the Jersey tomato season, my Mom would always make a huge tomato salad with local Jersey tomatoes.

Every week.

She would pick up a fresh rye bread from the local Jewish Deli and we would all sit around and dip the rye bread into the flavorful tomato oil.

Substitution for Jersey Tomatoes

No, you don’t technically have to use Jersey tomatoes for this tomato salad recipe to still come out great. While Jersey tomatoes are my absolute favorite and make this recipe the best, you can really only get your hands on some authentic Jersey tomatoes if you are in the Philadelphia/New Jersey, or you grow your own.

Since going to those lengths to get tomatoes might not be possible for everyone, I am happy to report that you can use heirloom tomatoes (which are very similar).

While they might be hard for some of you to get to, I do highly recommend trying to get your hands on some jersey tomatoes at some point. It will change your views on what a truly good tomato is.

Tomato Salad Ingredients:

• Jersey tomatoes or Heirloom tomatoes
• Extra virgin olive oil
• Avocado oil
• Kosher salt
• Freshly ground black pepper
• Fresh basil or parsley for serving
• Fresh baked Rye Bread or Sourdough Bread for dipping

How To Make Jersey Tomato Salad

This is one of those recipes that’s almost not even a recipe because it’s just that easy. I could almost make this one with my eyes closed, and that’s not just because I grew up on this tomato salad.

1. Cut tomatoes into medium-sized pieces, place in a bowl and set aside.
2. Whisk or stir remaining ingredients together and pour over tomatoes, cover and allow to sit at room temperature for at least 2 hours.
3. Serve topped with fresh basil or parsley and Enjoy!
4. Eat within 24 hours or refrigerate the rest.

Tips For The Best Tomato Salad

• Traditionally, my Mom always made this with canola oil as a flavorless oil which actually works best to allow the tomato juice to shine. I like to avoid highly processed seed oils like canola so I experimented and found that a combination of olive oil and avocado oil works just as well.
• Since we are in Seattle and I can’t technically get real Jersey tomatoes right now (like a lot of you!), I used the ripest tomatoes that I grew in my garden. I suggest organic Heirloom tomatoes that are in-season and red throughout.
• Some Serving Ideas: serve with fresh rye bread or crusty sourdough bread as a snack or appetizer. Serve as a side dish. As a topping for a green salad. Over grilled chicken or fish.

More Tomato Recipes

Summer Squash and Tomatoes With Basil

Zucchini Noodles With Fresh Tomato Sauce

Greek Salad Bites

Instant Pot Black Bean Soup With Tomatoes

Chicken, Tomato and Green Bean Curry

Print

Jersey Tomato Salad

Make the best fresh tomato salad using Jersey tomatoes! Keep a batch in the fridge, once the tomatoes are gone, use the oil for salads and more!

Course Salads, Sides

Cuisine American

Keyword Jersey Tomato Salad

Prep Time 5 minutes minutes

Marinating Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 8 servings

Calories 141kcal

Author Alyssa Brantley

Ingredients

• 2 pounds ripe in-season Jersey tomatoes or Heirloom tomatoes
• 1/4 cup extra virgin olive oil
• 1/4 cup avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• fresh basil or parsley for serving

Instructions

• Cut tomatoes into medium-sized pieces, about 2" each as they shrink a bit when they release their liquid. Place in a bowl and set aside.
• Whisk or stir remaining ingredients together.

  Pour over tomatoes, cover and allow to sit at room temperature for at least 2 hours.
• Serve topped with fresh basil or parsley and Enjoy!

  Eat within 24 hours or refrigerate the rest.

Notes

• Traditionally, my Mom always made this with canola oil as a flavorless oil which actually works best to allow the tomato juice to shine. I like to avoid highly processed seed oils like canola so I experimented and found that a combination of olive oil and avocado oil works just as well.
• Since we are in Seattle and I can't technically get real Jersey tomatoes right now (like a lot of you!), I used the ripest tomatoes that I grew in my garden. I suggest organic Heirloom tomatoes that are in-season and red throughout.
• Some Serving Ideas: serve with fresh rye bread or crusty sourdough bread as a snack or appetizer. Serve as a side dish. As a topping for a green salad. Over grilled chicken or fish.
•  

Nutrition

Serving: 0.25cup tomatoes | Calories: 141kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 297mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 0.4mg

Update Notes: This Tomato Salad recipe was originally published in August 2015 but updated most recently in August 2024.

The post Jersey Tomato Salad appeared first on EverydayMaven™.

Spring is here and it’s amazing! Fresh strawberries and arugula in the market and green everywhere we turn!

This is the season of plants coming alive and the unofficial start of salad recipe season.

When it comes to easy salads, this strawberry salad reigns supreme. Loaded with a colorful mix of healthy ingredients and on the table in just under 10 minutes, it’s hard to beat.

STRAWBERRY SALAD INGREDIENTS

• Arugula (can sub baby spinach)
• Fresh Strawberries
• Whole Raw Pecans (can sub toasted pecans)
• Ripe Avocado
• Red Onion
• Avocado Oil
• Balsamic Vinegar

One of the tricks to making this salad is to soak the sliced red onion in cold water for 5 to 10 minutes while you prepare everything else. This takes the “bite” out of the onion and allows the red onion to add flavor and texture without that forward spicy bite that can dominate all of the other delicate ingredients.

Then, assemble the salad and make a simple homemade Balsamic Vinaigrette. The dressing is really what brings this Strawberry Salad together. It’s very simple but it’s all about quality.

Let’s get to it! I can’t wait to hear what you think of this easy strawberry salad!

My whole family loves it and it’s quickly become a weekly thing around here. I even brought it to Easter and shared it with my husband’s family at our Easter Brunch!

MORE EASY SALAD RECIPES:

• Arugula Salad with Lemon Balsamic
• Watercress Salad with Avocado
• Poached Shrimp Salad
• Low Carb Nicoise Salad
• BLT Salad
• Salmon Chopped Salad (from Cookin Canuck)

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Strawberry Salad with Balsamic Dressing

This easy salad recipe combines fresh strawberries, pecans, avocado, and red onion on a bed of arugula with a simple Balsamic dressing. A stunning Strawberry Salad that looks like it came from a restaurant but only takes 10 minutes to get on the table!

Course Salads

Cuisine American

Keyword easy salad recipe, strawberry avocado salad, strawberry salad recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 274kcal

Author Alyssa Brantley

Ingredients

SALAD:

• 4 ounces arugula
• 1 large avocado pitted, peeled and thinly sliced
• 12 medium strawberries hulled and sliced from top to bottom
• 1/4 cup raw pecans
• 2 Tablespoons red onion soaked in cold water for 10 minutes

DRESSING:

• 4 Tablespoons avocado oil
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

PREP:

• Begin by peeling the red onion and slicing into thin, bite-sized pieces. Place in a small bowl and cover with cold water. Set aside and prepare remaining ingredients.
  
• Slice avocado in half from stem to bottom. Remove pit and gently peel off the skin. Place cut side down and gently slice.
• Hull strawberries, wash, gently dry, and slice from top to bottom into ⅛” slices.
• After 8 to 10 minutes, drain the red onion and pat dry.
• Combine dressing ingredients in a small glass jar with a lid. Close the lid and vigorously shake until well combined.

ASSEMBLE:

• Layer arugula in a salad bowl. 

  Top with sliced avocado, strawberries, pecans and drained red onion pieces.

  Drizzle balsamic dressing over, serve immediately and Enjoy!

Video

Notes

• You can sub extra virgin olive oil for avocado oil - just make sure it is super high quality.
• Roasted pecans or candied pecans also work really well - just be sure to adjust the nutritional information to accommodate for the additional ingredients. And, if using packaged, read the labels carefully!
• You can make the dressing up to four days in advance. Keep refrigerated in a glass jar with a lid.

Nutrition

Serving: 0.25finished dish | Calories: 274kcal | Carbohydrates: 10g | Protein: 2g | Fat: 26g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 437mg | Fiber: 5g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 30.9mg | Calcium: 61mg | Iron: 1mg

The post Strawberry Salad with Balsamic Dressing appeared first on EverydayMaven™.

Oh, how we all love this soup! It is everything you want from a bowl of chicken noodle soup.

Comforting, loaded with chicken, veggies, and noodles (no empty broth spoonfuls for this one!), really easy to make, reheats great, freezes great, and most of all, loaded with anti-inflammatory goodness from the turmeric, thyme, and chicken broth.

So many of you guys messaged me to put the recipe up on the site after I made it at least 1x per week during the entire cool weather part of the pandemic. It is inspired by my Chicken Rice Soup with Turmeric so if you want a noodle-less version, that is your recipe!

I like to use organic egg noodles because they have a very firm (meaning they do not fall apart) but tender texture.

If you eat gluten, Whole Foods has a good deal on their 365 extra-wide organic egg noodles for $2.99 / bag. You can make a few batches of soup from one bag but I always buy a few bags to keep in the pantry.

For gluten-free, Jovial makes the most amazing GF egg pasta called Tagliatelle. Now, you most definitely can use a different type of pasta or noodle but if you want the absolute BEST VERSION of this soup, stick with some type of egg noodle!

Turmeric Chicken Soup Ingredients:

Here is what you need to make some comforting homemade chicken noodle soup.

• Olive Oil, Ghee, or Butter
• Yellow Onion
• Carrot
• Celery
• Salt, Turmeric, Black Pepper
• Chicken Stock, Broth or Bone Broth
• Fresh Thyme Leaves
• Egg Noodles
• Cooked and Cubed Chicken (leftover, rotisserie, etc.)

When it comes to chicken noodle soup, this one is a real winner!

I am including some tips and tricks below to make sure that you make the best batch of turmeric chicken soup possible based on all of our conversations about this recipe. I can’t wait to hear from those of you who are just trying it for the first time!

Recipe Tips:

• Noodles: Egg noodles are the best for this soup. For gluten noodles, use extra-wide egg noodles. For gluten-free, I recommend using Jovial Egg Tagliatelle and either cracking when you put into the pot or using food scissors to cut the noodles after they have cooked and are soft.
• Broth: Whether you use homemade or store-bought broth or stock, you may need to adjust the salt (always start with less than you think you need and add 1/2 tsp increments. It’s really easy to over-salt and ruin a good pot of soup!
• Chicken: My favorite time-saving hack is to use rotisserie chicken to make this soup! You can poach, bake, or cook chicken and cube it or use leftover shredded chicken as well. TIP: I have added frozen cubed rotisserie chicken without defrosting it first and it still comes out perfect.
• To make a thinner soup: Reduce the amount of noodles by 1 ounce.
• To make a thicker soup: Increase the amount of noodles by 1 ounce.
• To make a double or triple batch: Whenever I double or triple this recipe (which is frequent as we really love to stock the freezer with this turmeric chicken soup!), I usually add just a smidge less turmeric and black pepper as they can be very over-powering in large amounts. You can always add more at the end!
• Storage: This turmeric chicken soup is a storage champ! My husband would even argue that it is legit better the next day so feel free to make a day or so in advance and reheat (covered on a low simmer until warmed through). It also freezes really well!

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Turmeric Chicken Noodle Soup

This easy turmeric chicken soup is loaded with noodles, turmeric, and thyme for a delicious and comforting bowl of anti-inflammatory goodness!

Course Soup

Cuisine American

Keyword anti-inflammatory soup recipe, chicken noodle soup with turmeric, healthy chicken noodle soup, how to make turmeric soup, soup recipe using turmeric

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 157kcal

Author Alyssa Brantley

Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion finely chopped
• 2 medium celery stalks thinly sliced
• 3 medium carrots diced or cut into 1/4" half-moons or rounds
• 2 teaspoons kosher salt
• .75 teaspoon turmeric powder
• .5 teaspoon ground black pepper
• 8 cups chicken broth
• 2 cups filtered water
• 8 sprigs fresh thyme
• 4 ounces egg noodles extra-wide if possible
• 3/4 pound cooked and cubed chicken meat

Instructions

PREP:

• Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.
• Measure spices and noodles. Pull out cooked chicken, broth and fresh thyme.

COOK:

• Heat a large soup pot over medium high heat.

  Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Saute 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.
• Add broth, water, fresh thyme and bring to a boil.
• Once boiling, add uncooked egg noodles and cubed chicken. Cover, reduce heat to a low boil and cook for 25 to 30 minutes or until noodles are tender and most of the thyme leaves have fallen off the stalks.
• Use a tongs to remove the thyme sprigs (leaves should be mostly off) and discard. Remove from heat, adjust salt and pepper if necessary. Serve and Enjoy!

Notes

• Noodles: Egg noodles are the best for this soup. For gluten noodles, use extra-wide egg noodles. For gluten-free, I recommend using Jovial Egg Tagliatelle and either cracking when you put into the pot or using food scissors to cut the noodles after they have cooked and are soft.
• Broth: Whether you use homemade or store-bought broth or stock, you may need to adjust the salt (always start with less than you think you need and add 1/2 tsp increments. It's really easy to over-salt and ruin a good pot of soup!
• Chicken: My favorite time-saving hack is to use rotisserie chicken to make this soup! You can poach, bake, or cook chicken and cube it or use leftover shredded chicken as well. TIP: I have added frozen cubed rotisserie chicken without defrosting it first and it still comes out perfect.
• To make a thinner soup: Reduce the amount of noodles by 1 ounce.
• To make a thicker soup: Increase the amount of noodles by 1 ounce.
• To make a double or triple batch: Whenever I double or triple this recipe (which is frequent as we really love to stock the freezer with this turmeric chicken soup!), I usually add just a smidge less turmeric and black pepper as they can be very over-powering in large amounts. You can always add more at the end!
• Storage: This turmeric chicken soup is a storage champ! My husband would even argue that it is legit better the next day so feel free to make a day or so in advance and reheat (covered on a low simmer until warmed through). It also freezes really well!
• NUTRITION INFO: Please note that the nutrition information is calculated using exact information and may not be accurate if you use a different type or brand of noodle or broth. Ex. I used a regular packaged chicken stock to calculate which tends to be high in sodium. If you use a homemade or low-sodium broth, that will change significantly.

Nutrition

Serving: 2cups | Calories: 157kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 1978mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5238IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

The post Turmeric Chicken Noodle Soup appeared first on EverydayMaven™.

White miso or “Shiro miso” is young miso that is usually only fermented for two months and has a mild, slightly salty flavor. While traditional Shiro miso may be mild, it is still packed with a ridiculous blast of umami flavor and is very versatile when it comes to cooking.

For this recipe, I partnered with my friends at JFoodo to feature their Saikyo White Miso in both the miso marinade for the air fryer chicken kebobs and the accompanying spicy peanut sauce for dipping.

Not only does the white miso add a complex, nutty, slightly sweet, and salty flavor to both the chicken marinade and the spicy peanut sauce, but, the addition of the miso adds many nutritional benefits like essential minerals, vitamins B, E, and K, and dietary fiber.

Miso is a nutritional powerhouse. These recipes help to show just how versatile it is. Let’s think beyond miso soup!

CHICKEN KABOB MARINADE INGREDIENTS:

• Boneless, Skinless Chicken Thighs
• Avocado Oil
• Saikyo White Miso
• Soy Sauce
• Pure Maple Syrup
• Spices (kosher salt, curry powder, chili powder, black pepper)
• Garlic

SPICY PEANUT SAUCE INGREDIENTS:

• Creamy natural peanut butter
• Saikyo White Miso
• Soy Sauce
• Sriracha
• Lime Juice
• Pure Maple Syrup
• Toasted Sesame Oil
• Gingerroot
• Garlic

The first step is to prepare the chicken marinade. Tuck in the fridge for at least two hours or up to eight hours.

Tightly thread the marinated chicken cubes on the 6″ wood skewers, leaving about 1” of room at both the top and the bottom of each skewer, this helps give you something to grab onto.

Arrange the chicken kebobs in the air fryer, making sure to leave ample space around each kebob so that they cook evenly, are easy to turn halfway through cooking, and can brown nicely.

While the chicken kebobs are cooking in the air fryer, mix up the peanut sauce, slice some cucumbers, and warm some flatbread.

RECIPE TIPS:

• You can substitute boneless, skinless chicken breast for chicken thighs.
• For gluten-free, you can substitute Tamari 1:1 for soy sauce. To substitute Coconut Aminos, add 1/3 additional (so 1 tablespoon plus 1 teaspoon for this recipe).
• If you are using 6″ wood kebob skewers, always remember to soak them in warm water for at least 30 minutes before cooking so that the wood doesn’t burn.
• Don’t have an Air Fryer? You can grill the chicken kebobs over medium-high heat. Rotate every 3 to 4 minutes. Total grilling time should be approximately 12 to 15 minutes. Always test for doneness and to make sure the chicken pieces are cooked through to 165F.
• If you are making a smaller batch of miso-marinated chicken kebobs, reduce the air fryer cooking time. A single kebob cooked perfectly in 8 minutes (400F). The more kebobs you add, the less air and room around each kebob and the longer the total cooking time is, hence the 18 minutes cook time for the entire batch.
• Not a fan of spicy food? Omit the Sriracha from the peanut sauce. Or add a small amount and taste before adding more to reach your perfect spice level.
• The spicy peanut sauce is best served at room temperature. You can make it in advance (up to 2 days), just make sure to set it out on the counter for at least 30 minutes before serving.

MORE EASY MISO RECIPES:

Miso Ranch Dip

Miso Cucumber Salad

Miso Chocolate Chip Cookies

Miso Butternut Squash Soup

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Miso Marinated Air Fryer Chicken Kebobs with Spicy Peanut Sauce

Use white miso to add a massive boost of umami flavor to air fryer chicken kebobs and spicy peanut sauce. Serve with sliced cucumbers and pita bread or flatbread for a quick and easy meal that the whole family will love and crave!

Course Main, Marinades and Spice Mixes, Party Food

Cuisine American, Asian

Keyword air fryer chicken kabobs recipe, how to make chicken kabobs in air fryer, miso marinade for chicken, miso peanut sauce recipe

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 526kcal

Author Alyssa Brantley

Equipment

• 8 6" bamboo wood skewers soaked in water for at least 30 minutes
• Air Fryer

Ingredients

Marinade:

• 2 pounds boneless skinless chicken thighs fat trimmed and cut into 1" cubes
• 1/4 cup avocado oil or other neutral tasting oil good for high heat cooking
• 1 tablespoon Saikyo White Miso
• 1 tablespoon soy sauce
• 1 tablespoon pure maple syrup
• 2 teaspoons apple cider vinegar
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 4 cloves garlic crushed

Spicy Peanut Sauce:

• 1/2 cup creamy natural peanut butter unsalted
• 1 tablespoon Saikyo White Miso
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 tablespoon lime juice fresh squeezed
• 2 teaspoons pure maple syrup
• 1 teaspoon toasted sesame oil
• 2 teaspoons gingerroot peeled and finely chopped
• 4 cloves garlic crushed
• 3 to 6 tablespoons warm water as needed to reach dip consistency

Instructions

Marinade:

• Prepare chicken by trimming off any excess or visible fat. Cut into 1" cubes and place in a gallon storage bag.
• Whisk all ingredients for marinade together in a small bowl or measuring cup until well combined. Pour over chicken pieces, seal, and refrigerate for at least two hours (or up to 8 hours).

Spicy Peanut Sauce:

• Combine all ingredients for peanut sauce in a small bowl. Whisk until well combined. Add warm water until sauce reaches a dip consistency. It should not be thick or sticky. If you use a spoon, the dip should drip off. If it runs off the spoon, it's too watery.
• The peanut sauce should be served at room temperature for easy dipping. Store any unused sauce in the refrigerator and set out on the counter for 20 to 30 minutes before serving.

Cooking:

• Soak bamboo skewers in warm water for at least 30 minutes before using.
• Thread marinated chicken onto soaked skewers (approx. 5 to 6 pieces per 6" skewer).
• Place in basket of air fryer with some space between each skewer. Set air fryer to 400F and cook for 18 minutes, turning skewers one time halfway through cooking.
• Remove and serve with room temperature dipping sauce.

Video

Notes

• You can substitute boneless, skinless chicken breast for chicken thighs.
• For gluten-free, you can substitute Tamari 1:1 for soy sauce. To substitute Coconut Aminos, add 1/3 additional (so 1 tablespoon plus 1 teaspoon for this recipe).
• If you are using 6" wood kebob skewers, always remember to soak them in warm water for at least 30 minutes before cooking so that the wood doesn’t burn.
• Don’t have an Air Fryer? You can grill the chicken kebobs over medium-high heat. Rotate every 3 to 4 minutes. Total grilling time should be approximately 12 to 15 minutes. Always test for doneness and to make sure the chicken pieces are cooked through to 165F.
• If you are making a smaller batch of miso-marinated chicken kebobs, reduce the air fryer cooking time. A single kebob cooked perfectly in 8 minutes (400F). The more kebobs you add, the less air and room around each kebob and the longer the total cooking time is, hence the 18 minutes cook time for the entire batch.
• Not a fan of spicy food? Omit the Sriracha from the peanut sauce. Or add a small amount and taste before adding more to reach your perfect spice level.
• The spicy peanut sauce is best served at room temperature. You can make it in advance (up to 2 days), just make sure to set it out on the counter for at least 30 minutes before serving.

Nutrition

Serving: 2kebobs plus approx. 3 tablespoons peanut sauce | Calories: 526kcal | Carbohydrates: 17g | Protein: 54g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1124mg | Potassium: 873mg | Fiber: 3g | Sugar: 9g | Vitamin A: 224IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg

DISCLOSURE: This post is sponsored by JFoodo| Saikyo White Miso. JFoodo| Saikyo White Miso has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.

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