I’m all for rice with a stir fry, but give me a skillet full of saucy noodles and rice will always come in second place. Especially when there’s tender beef tangled up in there and plenty of garlic and ginger in the sauce.

These Mongolian beef noodles take the sweet and salty sauce you expect from the takeout dish and stretch it out to coat the entire meal because we all know the sauce is the best part.

If you like my shaved beef stir fry, this is a similar kind of dinner with the noodles already worked in. Get the chopping done while the beef marinates, then have everything nearby before you start cooking. Once you begin this recipe, things move quickly.

Ingredient Notes

You’ll find the full ingredient list and amounts in the recipe card below. Here are a few notes on select ingredients and making substitutions.

• Beef: This recipe uses thinly sliced chuck steak, but sirloin or flank steak work too. If you can find store-bought shaved steak, it’ll save you the slicing. If cutting it yourself, slice thinly across the grain. My best tip is to slice the steak while it’s still slightly frozen if you’re defrosting it.
• Baking soda: The small amount in the marinade helps tenderize the beef. Measure it carefully. Adding more won’t improve the dish and can make the beef taste weirdly soapy. I use baking soda in the marinade for this kung pao beef too—it’s especially helpful for quick-cooking recipes like these.
• Cornstarch: It has two jobs here – it first coats the beef and helps the sauce cling to the meat, while the second cornstarch slurry helps thickens the sauce at the end.
• Noodles: Use 6 ounces of ramen without the seasoning packets (yuck), or substitute the same weight of dry lo mein, egg noodles, rice noodles or even spaghetti. Cook separately according to the package directions so they’re ready to toss into the sauce. Lo mein noodles are what I use in my popular shrimp lo mein recipe, if you prefer those to ramen.
• Soy sauce: This gives the marinade and sauce their savory flavor. You can substitute gluten-free tamari or coconut aminos if needed. To make the whole dish gluten-free, choose gluten-free noodles too — I do this all the time.
• Brown sugar and rice vinegar: These balance the salty soy sauce with sweetness and a little tang. I’ve used coconut sugar in place of the brown sugar before with no problems.
• Garlic and ginger: Fresh garlic and freshly grated ginger give the sauce the most flavor. Grating the ginger also keeps you from biting into a fibrous chunk. For quicker prep, keep some of those Dorot frozen ginger and garlic cubes on hand. They’re perfect for recipes like this.
• Onion and green onions: The regular onion softens and sweetens into the sauce as it cooks. The green onions liven up the whole dish at the end with their texture and their fresh onion flavor. You might think it’s weird to include both, but they play different roles.

Step by Step Instructions

Use these photos as a visual guide. The recipe card below has the measurements and full cooking instructions.

1. Separate any strips that are stuck together before mixing in the marinade. You want the coating on the individual pieces, rather than just the outside of a clump of beef.

2. Once mixed, the beef should look lightly coated with no dry pockets of cornstarch left in the bowl. Use the marinating time to finish all the other prep for the dish.

3. Spread the beef strips across the hot skillet, working in batches if needed. If the pan is too crowded, the beef will steam instead of getting those browned edges you want. You’re just looking for color on the outside here; the beef will go back into the sauce later to cook more.

4. The onion chunks should begin separating into layers, with some color around the edges as they cook. Keep the browned bits left from the beef in the skillet, but lower the heat if they start getting too dark. When the garlic and ginger go in, stir often so they don’t burn.

5. As you add the sauce liquids, scrape along the bottom of the skillet to loosen the browned bits. They bring flavor with them. The sauce will still look thin at this stage, which is exactly what you want before adding the slurry.

6. Cornstarch settles as it sits, so give it another stir right before it goes into the skillet. Keep stirring the sauce as it heats. You’ll see it change from thin and watery to glossy and slightly thickened.

7. Include any juices that collected on the plate along with the meat when you put it back in the skillet. Let the beef strips finish cooking in the sauce, but don’t overcook them.

8. Add the green onions. Their late addition gives the dish a little freshness against the rich sauce. They’ll soften slightly but keep most of that pretty bright green color for visual contrast in the dish.

9. Add the noodles you’ve previously cooked. I like to undercook ramen (or other noodles) just by a bit to retain some chewiness to them.

10. Use tongs to gently lift and turn the noodles through the beef and sauce. If the sauce is too thick, add a splash of water or broth to loosen it.

Adding Vegetables

I love a takeout-inspired meal, but I usually want more vegetables than what comes with it. If you’re the same way, broccoli, snow peas, sliced bell peppers or shredded cabbage are all easy additions to these Mongolian beef noodles.

You could use cabbage, peppers and shredded carrots like I do in my ground beef and cabbage skillet, or try peas, carrots and zucchini like in this tofu fried rice. Use what you have in the fridge.

Cook the vegetables after removing the beef, before adding the garlic and ginger. If you’re using broccoli, cut the florets small so they cook quickly.

Stick to a couple handfuls so there’s still enough sauce for the beef and noodles. If you want more vegetables than that, I’d serve them on the side.

Storing and Reheating Leftovers

Leftovers make an easy lunch the next day, although the noodles won’t be quite as chewy as when you first made them. Keep them in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water or broth to a skillet with the noodles and beef. They’ll have soaked up some of the sauce overnight, so that extra liquid helps loosen everything up. Gently toss over medium-low heat until everything is heated through to your liking.

If you’re just reheating a bowl for lunch, there’s no need to get another pan dirty. Add a splash of water, cover loosely and microwave in short intervals on a lower power setting, stirring between each until heated through.

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Mongolian Beef Noodles

Mongolian beef noodles feature thinly sliced steak, onions and chewy noodles tossed in a sweet and savory garlic ginger sauce. A quick marinade tenderizes the beef before a fast sear in a hot skillet.

Course Main Dishes

Cuisine Asian

Keyword mongolian beef noodles

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 534kcal

Author Gina Matsoukas

Ingredients

• 6 ounces ramen noodles (2 blocks) prepared according to package instructions without seasoning packet

For the Marinade:

• 1 pound beef chuck steak
• 2 teaspoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon baking soda
• 1 tablespoon cornstarch

For the Sauce:

• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons cornstarch dissolved in the water
• 1 cup water
• 1 onion cut into large chunks
• 2-3 green onions cut into large pieces

For Serving:

• Sesame seeds
• Red chilli pepper thinly sliced

Instructions

• Cut the beef into thin strips and place them in a bowl. Add the soy sauce, rice vinegar, baking soda and cornstarch. Mix well until all the beef is evenly coated. Cover and refrigerate for at least 20 minutes.
• Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on the outside, turning as needed. Remove the beef from the skillet and set aside.
• Add a little more olive oil to the same skillet. Add the onion chunks and sauté for a few minutes, stirring occasionally until they begin to soften and separate into layers.
• Add the minced garlic and grated ginger, cook for about 1 minute, stirring constantly. Scrape up any browned bits from the bottom of the pan to add more flavor to the sauce.
• Add the soy sauce, rice vinegar, brown sugar and 1 cup of water. Stir well to combine.
• In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Pour the mixture into the skillet and stir continuously until the sauce begins to thicken and becomes glossy.
• Return the beef to the skillet and add the roughly chopped green onions. Add the cooked noodles and toss to coat them in the sauce. Simmer for 1-2 minutes until heated through. Add a splash of water if the sauce becomes too thick.
• Garnish with sesame seeds, sliced red chilli peppers and extra green onions.

Notes

-Soy sauce can be substituted with gluten-free tamari if needed.

-Ramen noodles can be substituted with 6 ounces of any other dry noodle you like such as lo mein, egg noodles, rice (pho) noodles, etc. Cook all according to package directions and set aside before starting the recipe so they’re ready to add to the pan at the end.

-If you can find shaved steak at your store, feel free to use that instead of slicing the steak yourself. Other cuts can be used too such as sirloin steak or flank steak.

Nutrition

Serving: 1SERVING | Calories: 534kcal | Carbohydrates: 43g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 2065mg | Potassium: 574mg | Fiber: 2g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 5mg

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Remember when we just baked something because we wanted a muffin? Before everything needed a scoop of protein powder, cottage cheese or some other ingredient to hit a protein goal?

I was thinking about that while making these banana carrot muffins. I’m all for getting enough protein, but sometimes I just want to bake a batch of muffins and leave it at that.

These feature simple ingredients, a batter that comes together in the blender and just enough sweetness from ripe bananas and maple syrup that you don’t need any refined sugar. They’re dense and hearty rather than fluffy with a big bakery dome, and I like them for it. Have one for breakfast, grab one in the afternoon or call it dessert if you prefer something less sweet.

Ingredient Notes

• Rolled oats: Use old-fashioned rolled oats for this recipe. They form the base of the batter, so there’s no separate flour involved. Steel-cut or other oat types aren’t a direct substitute.
• Bananas: Choose ripe bananas with plenty of brown spots. They provide much of the sweetness, so this is a good use for the ones lingering on the counter. Banana sizes vary so shoot for around 300g which is usually 3 medium-large sized bananas for me.
• Carrots: Grab a bag already shredded from the store or grate your own.
• Coconut oil: Melt it, then let it cool before adding it to the blender. Room-temperature eggs help keep the oil from firming up when everything gets combined..
• Maple syrup: A quarter cup adds sweetness without making these taste like cupcakes.
• Eggs: These help bind the oat batter and give the muffins structure.
• Almond extract and spices: Almond extract pairs well with the banana and pecans. Cinnamon, nutmeg and cardamom give the muffins a warm, spiced flavor similar to carrot cake.
• Pecans: Chop them before stirring them into the blended batter so you get small pieces throughout. You can also just sprinkle them on top before baking if you prefer.

Swaps and Serving Ideas

Walnuts are an easy alternative to pecans, or leave out the nuts if you prefer. You can also use vanilla extract in place of the almond extract for a more familiar banana bread flavor.

For extra sweetness and a chewy bite, try stirring a small handful of raisins into the batter along with the pecans. They pair well with the carrots and warm spices.

Serve the muffins plain or warm one and spread it with butter. Nut butter works well too, and a little berry jam can add sweetness.

For another hearty breakfast bake, try my sweet potato banana muffins. If it’s the carrot and warm spice combination you’re after, my apple butter carrot cake oatmeal takes those flavors in a cozy, spoonable direction.

Storing and Freezing

Let the muffins cool completely before putting them in an airtight container. Line the container with a paper towel to absorb excess moisture.

Keep them in the refrigerator for up to 4 days, or freeze for up to 3 months. Wrap individually or place in a freezer bag with the excess air pressed out.

Thaw overnight in the refrigerator, then warm briefly in the microwave or toaster oven before serving.

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Banana Carrot Muffins

Hearty banana carrot muffins made in the blender with rolled oats, maple syrup, warm spices and pecans. These lightly sweet muffins are dairy-free and perfect for breakfast, snacks or a simple dessert.

Course Baked Goods

Cuisine American

Keyword banana carrot muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 177kcal

Author Gina Matsoukas

Ingredients

• 2 1/2 cups rolled oats
• 1/4 cup melted coconut oil
• 3 bananas ripened
• 1 cup shredded carrots
• 1/4 cup maple syrup
• 2 eggs room temperature
• 1/2 teaspoon almond extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup pecans chopped

Instructions

• Preheat oven to 350°F
• Prepare a muffin tin with muffin liners, or grease the cups well with spray or butter. Set aside.
• Add oats, coconut oil, bananas, carrots, maple syrup, eggs, almond extract, spices and salt to a food processor or blender. Blend until ingredients are well incorporated.
• Stir in chopped pecans to the muffin mix.
• Pour the muffin batter into the prepared muffin pan. Evenly distribute the mix among the 12 tins.
• Bake for 20 minutes. Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out the clean muffins are done, if not bake for a few more minutes and check again.

Video

Notes

Using room temperature eggs will help prevent the melted coconut oil from hardening in the batter.

Nutrition

Serving: 1SERVING | Calories: 177kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 237mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1842IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

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I’ve spent years making pumpkin desserts while admitting that pumpkin pie isn’t my favorite. Put a berry pie on the table and that’s where my fork is going. But cinnamon, nutmeg and ginger stirred into something creamy like pudding? I’m very much on board.

My pumpkin pie chia pudding parfaits have been proof of that for a long time. This pumpkin pudding takes a more traditional approach with milk, egg yolks and butter for a smooth, spoonable dessert.

It’s made from scratch on the stovetop with real pumpkin and maple syrup. There’s no oven involved (although those kinds of puddings are delicious too), and you can portion it into jars ahead of time. Add whipped cream and a few cookie crumbs when you’re ready to eat.

Ingredients You’ll Need

Find the full measurements in the recipe card below, along with a few ingredient notes and swaps here.

Pumpkin puree: Plain canned pumpkin gives the pudding its flavor and creamy body. Avoid pumpkin pie filling, which already contains sugar and spices. Homemade puree works too, but drain it if it’s watery.

Milk: Whole milk makes a richer pudding, while 2% gives a slightly lighter result. Stick with those for the most consistent texture; plant-based milks can change the thickness and flavor, but canned coconut milk would be your best non-dairy alternative.

Egg yolks: Add richness and help the pudding thicken. Use only the yolks, since whole eggs would change the texture. Save the whites for an omelet, egg bake or these savory waffles.

Maple syrup: Sweetens the pudding and adds maple flavor. Honey is another option, though its flavor will come through and it may taste sweeter.

Arrowroot starch or cornstarch: Helps the pudding set without flour. Either works in this recipe, but whisk it into the cold milk thoroughly to prevent lumps.

Pumpkin spices: Cinnamon, nutmeg and ginger give the pudding its pumpkin pie flavor. Freshly grated ginger adds a little bite; dried ginger works too. Add dried ginger with the other spices and fresh ginger after cooking. Alternatively, you can use pumpkin pie spice if you have that blend on hand.

Sea salt: Balances the sweetness and brings out the pumpkin and spices. Salt is always a must in sweet things to make the flavors pop.

Butter and vanilla: Butter adds richness and a smooth finish, while vanilla rounds out the flavor. Stir both in off the heat. If using salted butter, reduce the added salt.

How to Get Smooth, Creamy Pumpkin Pudding

The most useful part of making this pudding is knowing when to stop cooking. It should noticeably thicken in the pot and begin to bubble before you take it off the heat. Chilling will firm it up further, but it shouldn’t still look like milk when you pour it into the jars.

A few tips for getting the texture right:

• Whisk out the lumps first – Break up any starch lumps while the ingredients are cold. They’re harder to fix once the pudding thickens.
• Stir the bottom and corners – Reach those spots as you stir so the pudding doesn’t stick or scorch.
• Look for thickening and bubbles – The cooking time is a guide. Once the pudding thickens and begins to bubble, remove it from the heat.
• Chill for a firmer texture – Warm pudding will be softer. Refrigerate until chilled through if you prefer it thicker.

What to Serve It With

Whipped cream and a sprinkle of cinnamon are plenty here. For some crunch, add crushed gingersnaps, graham crackers or toasted pecans right before serving.

Some pumpkin biscotti on the side works too, especially if you’re serving this with coffee.

You can also layer the chilled pudding with cookie crumbs and whipped cream in small glasses to create more of a parfait vibe. Assemble those close to serving time if you want the crumbs to stay crisp.

For Thanksgiving, portion the pudding the day before and leave the toppings for later. It’s one dessert you can have ready before the chaos of the day takes over.

Storage Tips

Keep the pudding covered in the refrigerator for 3-5 days. Store whipped cream and crunchy toppings separately, then add them when you serve it.

I don’t recommend freezing this pudding. The texture of a milk-based pudding can change after thawing, so making it a day ahead and refrigerating it is a better option.

Use Up the Leftover Pumpkin

This pudding won’t use a whole can of pumpkin, so save the rest for my pumpkin pie bites. They need only half a cup of puree and bake in mini phyllo shells. My pumpkin cookie dough bites use a quarter cup and don’t require the oven either.

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Pumpkin Pudding

This homemade pumpkin pudding combines pumpkin puree, milk, egg yolks and maple syrup with cinnamon, nutmeg and ginger. It cooks on the stovetop and can be served warm or chilled with your favorite toppings.

Course Dessert

Cuisine American

Keyword pumpkin pudding

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 336kcal

Author Gina Matsoukas

Ingredients

• 3/4 cup pumpkin puree
• 2 cups milk whole or 2% is best
• 2 egg yolks
• 2/3 cup maple syrup
• 2 tablespoons arrowroot starch or cornstarch
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon freshly grated ginger or use dried ginger and add with other spices

Instructions

• Combine all of the dry ingredients (arrowroot starch, sea salt, cinnamon and nutmeg) in a pot off heat.
• Gradually whisk in the milk until smooth then add the pumpkin puree, egg yolks and maple syrup. Whisk well until fully mixed.
• Place the pot over medium heat, stirring constantly until the mixture thickens and just starts to bubble – about 8 to 10minutes.
• Remove from the heat and stir in the vanilla, butter and fresh ginger. Allow the butter to melt through and stir in evenly.
• Pour the pudding into jars and allow to cool slightly. Serve warm or once it has cooled off, cover with lids and allow to chill in the fridge until ready to enjoy.

Nutrition

Serving: 1SERVING | Calories: 336kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 394mg | Potassium: 417mg | Fiber: 2g | Sugar: 40g | Vitamin A: 7653IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 1mg

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I’ve always been firmly on team beet. My husband says they taste like dirt, which I understand isn’t exactly a compelling endorsement for the recipe you’re about to make, but I feel like they’re a love-it-or-hate-it vegetable, so the haters probably won’t be interested anyway.

Roasting is where beets really shine. It brings out their natural sweetness and softens some of that earthy flavor they’re known for. When you blend one into hummus with plenty of lemon, garlic and tahini, you get a dip that’s familiar enough to still taste like hummus, but far more interesting than the usual beige stuff.

And obviously, we need to talk about that color. You can’t put a bowl this aggressively pink on a table and expect people to ignore it. It looks eerily similar to a pitaya bowl, and we all remember how obsessed the internet was with those a few years ago. This is an appetizer that will win people over with its looks before they even taste it.

Beet Hummus That Still Tastes Like Hummus

The beet isn’t replacing the chickpeas here. This recipe starts with the same basic building blocks as traditional hummus — chickpeas, tahini, lemon, garlic and olive oil — then adds a whole roasted beet to the mix.

I prefer it this way because you still get the creamy texture and nutty, savory flavor you’d expect from hummus, with the earthy sweetness and color of the beet layered in. The beet is noticeable without completely taking over.

Fresh lemon is especially important because the acidity balances the sweetness of the roasted beet, while tahini gives it that familiar nutty flavor.

And yes, you need a red beet for that almost-neon pink color. You can use a golden beet, but half the fun of this hummus is that ridiculous pink color which you won’t get otherwise.

How To Make Roasted Beet Hummus

The process is simple, but roasting the beet first is what gives this hummus its deeper flavor and incredible color. Here’s how it comes together:

1. Roast the beet: wrap the whole beet in foil with a drizzle of olive oil and roast until it’s completely tender. You want it soft enough that a knife easily pierces through the center.

2. Peel once cooled: let the beet cool enough to handle, then remove the skin and trim the ends. A vegetable peeler works, but paper towels are helpful for holding onto it without staining your hands quite as much.

3. Add everything to the food processor: the roasted beet goes in with the chickpeas, tahini, lemon juice, garlic, olive oil and salt. There’s no special order here — it all gets blended together.

4. Blend until creamy: let the food processor run until the beet is completely incorporated and the hummus is smooth and bright pink. Stop to scrape down the sides as needed. Give it a taste at the end and adjust the lemon or salt if necessary.

The Taste

Despite the very obvious beet color, this still tastes like hummus.

The chickpeas and tahini keep that familiar hummus flavor while the roasted beet adds a subtle earthy sweetness. Lemon brightens everything up and garlic keeps it firmly on the savory side. If you’ve ever had the Ithaca Hummus Lemon Beet flavor, this recipe tastes a lot like that.

If you think beets taste a little too much like the ground they came out of, hummus might also be a good way to give them another chance. The tahini, lemon and garlic tone down that earthy flavor quite a bit.

Serving Options

Pita bread and pita chips are obvious choices, but there are so many other great alternatives too.

Fresh vegetables like cucumbers, carrots, bell peppers, radishes and snap peas are all great for dipping. Spread the hummus onto toast, sandwiches or wraps or add a spoonful to grain bowls for an easy sauce-like element.

I have a bunch of vegetable chip recipes that make great dippers for hummus too. You can use jicama chips, eggplant chips or snap pea crisps to dip into this for a cracker alternative.

If you’re serving it as an appetizer, spoon the hummus into a shallow bowl and finish it with a drizzle of olive oil. Sesame seeds, fresh herbs or a few chickpeas on top are easy additions if you want to dress it up a little.

With a color like this, you really don’t have to do much.

Using Pre-Cooked beets

While you can use pre-cooked beets instead of roasting your own (they’re my go-to in this beet and feta salad), the flavor and texture won’t be exactly the same.

Vacuum-packed cooked beets are your best shortcut because they don’t contain much additional liquid. Avoid pickled beets because the vinegar and seasonings will completely change the flavor of the hummus.

If you have the extra 45 minutes, though, I’d roast a fresh beet. There’s very little hands-on work involved and the flavor is better. It’s kind of like making garlic confit. So simple, so much more flavor.

Storage

Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving since a little separation can happen as it sits.

You can also freeze beet hummus for up to 3 months. Thaw it overnight in the refrigerator, stir well and add a small splash of water or olive oil if the texture needs loosening.

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Roasted Beet Hummus

Creamy roasted beet hummus combines chickpeas, tahini, lemon and garlic with a whole roasted beet for a slightly sweet, earthy dip with a gorgeous vibrant pink color.

Course Appetizers

Cuisine American

Keyword roasted beet hummus

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 207kcal

Author Gina Matsoukas

Ingredients

• 1 red beet
• 15 ounces canned chickpeas drained
• 3 tablespoons tahini
• 1/2 cup olive oil
• 6 tablespoons lemon juice
• 2 cloves garlic
• 1 teaspoon sea salt

Instructions

• Preheat oven to 400°F.
• Place the beet in the center of a piece of aluminum foil.
• Drizzle a small amount of olive oil over beet. Massage oil on beet and fold the foil to enclose the beet.
• Place the wrapped beet directly in the oven and bake for 45 minutes. Check for doneness by piercing a toothpick into beet. It’s ready once the toothpick can easily pierce. Exact roast time will vary depending on the beet. Remove from oven.
• Once the beet has cooled off, carefully peel with a peeler until all of the outer peel is removed.
• Once the beet is fully peeled, slice off the ends and dispose. Place the rest of the beet in a food processor.
• Add the remaining ingredients (chickpeas, olive oil, garlic, tahini, lemon juice, sea salt) to the food processor. Blend until smooth and creamy.
• Serve alongside fresh cut veggies, pita bread and crackers.

Nutrition

Serving: 1SERVING | Calories: 207kcal | Carbohydrates: 10g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 449mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

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We buy a whole pasture-raised pig every year from Black Willow Pond Farm in Cobleskill, NY, so there’s always pork in my freezer. Their Berkshire pork is incredible, but it also means I’m regularly staring at a package of pork chops wondering what I can do with them that I haven’t done five times already.

These honey garlic pork chops have become one of my favorite answers. The marinade has plenty of garlic and fresh ginger with soy sauce, sesame oil, lime and enough honey to cook down into a sticky sauce in the skillet.

This is one of those dinners where doing a little work earlier in the day pays off big time at 6 p.m. Get the pork into the marinade in the morning, then all that’s left is about 20 minutes of cooking when you’re ready for dinner.

Ingredients You’ll Need

Fresh garlic and ginger are important flavor components of the marinade here, so I recommend using both rather than swapping in the dried versions.

Pork chops: Use four thick boneless pork chops, about 1 to 1½ pounds. Thick chops are much easier to keep juicy than thin ones.

Soy sauce: I use low-sodium soy sauce so the marinade doesn’t get overly salty as it reduces. Gluten-free tamari works too.

Garlic: Two tablespoons of minced garlic sounds like a lot because it is. These are honey garlic pork chops after all.

Fresh ginger: Ginger cuts through the sweetness of the honey and works especially well with the soy and sesame.

Honey: Two tablespoons sweeten the marinade and help create that sticky finish on the pork.

Sesame oil: A tablespoon brings plenty of toasted sesame flavor.

Olive oil: This helps the pork brown when it hits the skillet.

Lime juice: The acidity balances the honey and soy sauce. You can also use rice vinegar if you don’t have a lime on hand.

Black pepper: There’s a full tablespoon here. It sounds aggressive, but these chops can take it. Sriracha or red pepper flakes can be substituted.

Green onions and sesame seeds are optional for serving, although I usually add both.

Step by Step Instructions

1. Build the honey garlic marinade: Combine the soy sauce, honey, sesame and olive oils, fresh garlic, ginger, lime juice and black pepper. The honey will dissolve as you whisk everything together.

2. Whisk until well combined: Make sure the honey is fully incorporated rather than sitting at the bottom of the bowl. You want the pork to get the same balance of sweet, salty and garlicky flavor throughout.

3. Give the pork time to marinate:
   Turn the chops a few times so they’re well coated, then refrigerate for at least 4 hours or overnight. The chops can sit in the marinade for up to 3 days, though if you omit the lime or vinegar. Add that within 24 hours of cooking.

4. Sear, then finish in the oven: Give the pork chops a quick sear in a cast iron skillet, pour in the marinade and move the skillet to a preheated 400°F oven. Once the pork reaches 145°F, let it rest and brush the reduced honey garlic sauce from the skillet over the top.

My Pro Tips

Tips for Juicy Pork Chops

• Buy thick chops: Aim for about 1 to 1½ inches thick. Thin pork chops will overcook before they develop much color.
• Use a meat thermometer: Start checking before the suggested cooking time is up and pull the chops when the thickest part reaches 145°F.
• Don’t skip the sear: A hot cast iron skillet gives you that browned exterior before the pork finishes cooking more gently in the oven.
• Let them rest: Give the pork chops about 5 minutes before cutting into them.
• Use that pan sauce: The marinade cooks and reduces in the oven. Brush the thickened sauce over the rested chops for the glossy, sticky finish. It’s got so much flavor!
• Adjust for bone-in chops: They work here too, but may need more time. Go by internal temperature rather than a specific cooking time. If you specifically want a stovetop method for bone-in chops, try my simple skillet pork chops.

What to Serve With Honey Garlic Pork Chops

Rice is my first choice because you’re going to want something to catch the extra sauce. White rice, jasmine rice or brown rice all work well with the ginger, lime and sesame flavors.

For a vegetable, bok choy stir fry is probably my favorite pairing. The pineapple works really well with the sweet and savory pork. Grilled green beans have a garlic soy seasoning that fits right in here too.

For something really easy, make air fryer frozen broccoli, or serve the chops with this crunchy bok choy salad if you want something fresh on the side.

You can also slice the pork and serve it in a bowl over rice with edamame and vegetables. Definitely spoon the extra honey garlic sauce from the skillet over the whole thing.

Storing and Reheating Leftovers

Store leftover pork chops with any extra sauce in an airtight container in the refrigerator for 3–4 days. Keeping the sauce with the pork helps prevent it from drying out when reheated.

Warm the pork gently until heated through rather than cooking it all over again and potentially drying it out.

More Easy Pork Dinners

If you want something crunchy next time, these pretzel crusted pork chops are completely different from the sticky glaze here.

For similar sweet and savory flavors, my Chinese boneless spare ribs are another favorite.

When you want to take the pork chops outside to the grill, try harissa rubbed grilled pork chops or these pork chops with mango peach chutney.

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Honey Garlic Pork Chops

These honey garlic pork chops marinate in soy, honey, garlic and ginger, then cook in a cast iron skillet with a sticky sauce brushed on top.

Course Main Dishes

Cuisine Asian

Keyword honey garlic pork chops

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 331kcal

Author Gina Matsoukas

Ingredients

• 4 thick boneless pork chops about 1-1.5 lbs total
• 1/2 cup low sodium soy sauce or tamari
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon ground black pepper
• 1 tablespoon minced fresh ginger
• 2 tablespoons minced garlic
• juice of 1 lime
• sesame seeds for garnish
• green onions chopped, for garnish

Instructions

• Combine all ingredients besides pork in a large bowl and whisk together.
• Place the pork chops into the bowl and turn over a few times to coat. Ensure that the chops are submerged in the marinade liquid.
• Cover the bowl and let marinate for at least 4 hours up to overnight.
• When ready to cook, place a cast iron skillet over medium-high heat and preheat oven to 400°F.
• Sear the chops for 1-2 minutes per side until golden.
• Pour the leftover marinade from the bowl into the pan and turn each chop to coat in the liquid.
• Bake for about 10-15 minutes until the internal temperature of each pork chop reaches 145°F.
• Remove from oven, plate chops and spoon or brush the thickened sauce over top.
• Garnish with green onions and sesame seeds.

Nutrition

Serving: 1SERVING | Calories: 331kcal | Carbohydrates: 13g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1214mg | Potassium: 661mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Honey Garlic Pork Chops appeared first on Running to the Kitchen®.

I made these on a whim for an Instagram reel and had zero plans for them beyond that. Then I ate one straight from the cinnamon sugar bowl and immediately knew they needed a permanent home here too.

The idea came from the zucchini pancakes I made earlier this summer. I took the same basic approach but went sweet this time, slicing apples into rings, coating them in a cottage cheese pancake batter (my go-to when I get to the end of a cottage cheese container) and finishing them with plenty of cinnamon sugar. Apple rings aren’t a new idea around here either. These almond apple rings from my paleo days use a similar concept, just with an almond flour coating.

The apple rings get warmed through in the skillet but keep their crispness, while the outside cooks up golden and pancake-like. Fresh from the pan, they remind me so much of biting into a warm apple cider donut, except there’s an actual apple waiting for you in the middle.

Ingredients You’ll Need

Apples: Choose a crisp, firm apple and leave the skin on. Honeycrisp, Pink Lady, Fuji and Granny Smith would all work well. My guide to apple varieties is helpful if you’re staring at 14 different kinds at the store or orchard and wondering what to grab.

Pancake mix: I use 100 grams, which is about 1/2 cup. Use a pancake mix you already like since it makes up most of the coating. My go-to is Birch Benders gluten-free mix and I always have it on hand.

Cottage cheese: This gets blended completely smooth with the other batter ingredients. It helps create a thick batter that clings nicely to the apple rings.

Eggs: Two eggs give the batter structure and help it brown in the skillet.

Milk: This is only here to adjust the consistency of the batter. Depending on your pancake mix and cottage cheese, you may not need the full amount, or any at all.

Cinnamon, nutmeg and cloves: These bring plenty of fall spice flavor beyond the cinnamon sugar coating.

Sugar and cinnamon: Mix them together for the coating that goes on immediately after cooking.

Step by Step Instructions

These come together quickly once the apples are sliced, so have your cinnamon sugar mixed and ready before you start cooking.

1. Make the batter: Add the pancake mix, cottage cheese, eggs and spices to a bowl or blender container. Start without the milk since the moisture in cottage cheese can vary quite a bit.

2. Blend until smooth: Use an immersion blender or regular blender to get rid of all the cottage cheese curds. If the batter seems too thick, add milk a little at a time until it slowly runs off the blender.

3. Dip the apple rings: Core and slice the apples into substantial rings, leaving the skin on. Dunk each one into the batter, coat both sides and let the excess drip back into the bowl.

4. Cook until golden: Add the rings to a lightly greased skillet over medium-low heat. Let the first side get nicely browned before flipping. You’re looking for cooked pancake batter and a warmed-through apple that still has some crispness.

5. Go straight into the cinnamon sugar: Don’t let the cooked rings sit around first. Toss them in the cinnamon sugar while they’re hot so it sticks more easily to the apple rings.

6. Eat them warm: These are truly best straight out of the pan and freshly dipped in the cinnamon sugar.

My Pro Tip

No Apple Corer? No Problem.

I personally don’t own an apple corer and you don’t need a special tool to get pretty rings with a perfect circle. I use the top of a small spice jar to press a circle through the center of each apple slice and pop the core right out. A melon baller also works well.

Storing and Reheating

These are definitely best straight from the skillet. The cinnamon sugar coating loses some of its texture in the fridge, so I wouldn’t make them ahead if you can avoid it.

If you do have leftovers, store them in an airtight container in the refrigerator. Reheat them in a lightly greased skillet or the air fryer to crisp the outside back up. Skip the microwave unless you’re in a hurry since it’ll make the pancake coating soft.

A fresh sprinkle of cinnamon sugar after reheating doesn’t hurt either.

More Ways to Use Apples

For the rest of that bag of apples, try my apple cinnamon oatmeal, apple chips or apple crisp next.

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Cinnamon Sugar Apple Rings

Warm cinnamon sugar apple rings have a golden pancake coating wrapped around a crisp apple center. Think apple cider donut meets apple pancake, no deep frying required.

Course Dessert

Cuisine American

Keyword apple rings

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 215kcal

Author Gina Matsoukas

Ingredients

• 100 g pancake mix 1/2 cup
• 110 g cottage cheese 1/2 cup
• 2 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• Pinch salt
• 2 tablespoons milk as needed to thin batter
• 2 large apples sliced with core removed (360g)

Cinnamon sugar coating

• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Instructions

• Combine the cottage cheese, pancake mix, eggs, spices and milk in a bowl. Use an immersion blender to blend until smooth. Alternatively, you can blend this in a regular blender.
• Combine the sugar and cinnamon for the coating in a small bowl and set aside.
• Dip the apple rings into the batter and let any excess drip off.
• Pan-fry the apple rings in a large greased (I brush coconut oil in the pan) skillet over medium-low heat until browned on both sides.
• Remove the apples from the pan and immediately toss in the cinnamon sugar mixture to coat. Repeat with apple slices.

Video

Notes

*You’ll likely have extra batter leftover after coating 2 large apples. You can either slice more apples or simply cook the rest of the batter as pancakes. I like to sprinkle some extra cinnamon sugar on each pancake as it cooks.

Nutrition

Serving: 1SERVING | Calories: 215kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 248mg | Potassium: 220mg | Fiber: 3g | Sugar: 23g | Vitamin A: 283IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg

The post Cinnamon Sugar Apple Rings appeared first on Running to the Kitchen®.

I feel like we’ve officially reached the point where there’s nothing the internet hasn’t tried making with cottage cheese. Pasta sauce, bagels, pancakes, pudding and, of course, ice cream.

I held out on this one for a while. I love cottage cheese and clearly have no problem putting it in places it traditionally doesn’t belong, but I had questions about freezing it. Would it get icy? Would it freeze into a solid brick? Would that cottage cheese tang suddenly become VERY obvious once it was frozen?

Thankfully, none of those things actually came to fruition with this recipe. Using full-fat cottage cheese, blending it completely smooth and giving it a few minutes to soften before scooping makes a huge difference. And once I decided to put peanut butter and chopped dark chocolate in this version, there really wasn’t much left to be skeptical about.

But Can You Taste the Cottage Cheese?

This was my biggest question before making it too.

Once cottage cheese is blended until completely smooth, the curds disappear and the flavor becomes much milder. Honey and vanilla balance its natural tangy flavor so it tastes more like a frozen dairy dessert than a bowl of cottage cheese you stuck in the freezer.

The peanut butter and dark chocolate help here too. Since they’re layered throughout the container, almost every bite gets a little of one or both.

I’m also not going to tell you it’s indistinguishable from traditional ice cream because it isn’t. Cottage cheese ice cream is denser and freezes firmer because it doesn’t have the same amount of fat or incorporated air as churned ice cream. That’s normal for this type of recipe. But if you like healthier, higher-protein desserts, I think you’ll be pleasantly surprised by this one.

Ingredients You’ll Need

One of the best things about this recipe is how short the ingredient list is.

Full-fat cottage cheese: Use 4% cottage cheese if you can. This is one recipe where the extra fat matters because it helps create a creamier texture once frozen.

Honey: I use three tablespoons to sweeten the base. You can also use maple syrup or another sweetener you like.

Vanilla extract: A teaspoon is enough to round out the cottage cheese base and give it more of that classic ice cream flavor. If you like to see vanilla flecks in your ice cream, use vanilla bean paste instead.

Peanut butter: Rather than blending this into the cottage cheese, it gets layered and swirled throughout so you get pockets of peanut butter in every scoop.

Dark chocolate: I use chopped 70% dark chocolate (go darker if you like!). Chopping a bar gives you a mix of tiny chocolate flecks and bigger pieces, but chocolate chips will work too.

How to Make Cottage Cheese Ice Cream

This is about as low-effort as homemade ice cream gets. The food processor does most of the work, then it’s just a matter of layering everything together before freezing. Exact amounts and complete instructions are in the recipe card below.

1. Start with the base: add the cottage cheese, honey and vanilla to your food processor or blender.

2. Get it really smooth: let the machine run long enough that you can’t see any trace of the cottage cheese curds. The mixture should look silky and almost pourable.

3. Build the first layer: spread some of the cottage cheese mixture into your container, then scatter chocolate and spoon peanut butter over the top.

4. Cover it up: add the rest of the cottage cheese mixture, spreading it across the first layer.

5. Get those swirls: finish with more peanut butter and chocolate, then drag a knife through the mixture a few times.

6. Into the freezer: once it’s firm enough to scoop, give it a few minutes on the counter to soften before serving.

Why It Freezes Firmer

This is probably the biggest difference between cottage cheese ice cream and the regular stuff. Traditional ice cream has more fat and sugar and gets churned to incorporate air, which helps keep it soft and scoopable. You can see that more traditional process in my sweet potato ice cream recipe, which uses an ice cream maker and a higher-fat dairy base.

Cottage cheese has a higher water content and this recipe skips the churning, so a firmer texture is to be expected once it’s frozen. It’s still creamy, but don’t expect it to scoop straight from the freezer quite like a traditional pint of ice cream.

Adding Protein Powder

You can add protein powder if you want to bump up the protein even more, but I don’t think this recipe needs it. The cottage cheese is already doing that job on its own. I prefer to save the protein powder for desserts like my chocolate protein mug cake where it plays a bigger role in the recipe.

If you do add some, vanilla would be my choice. Just keep in mind that protein powder absorbs moisture and can make the base thicker, so you may need a splash of milk to get everything blending smoothly. Depending on which type of protein powder you use, it can also add grittiness to the base, so choose wisely!

Storing Cottage Cheese Ice Cream

Keep any leftovers covered in an airtight container in the freezer. The texture will get harder the longer it’s stored, so you’ll need to account for that when you’re ready for another scoop.

I prefer eating this within the first few days when the texture is at its best. It’s such a small batch and takes so little effort to make that there’s really no reason to have it hanging around in the freezer for weeks.

If frozen desserts are your thing year-round, there are plenty more ice creams, popsicles and frozen treats in my frozen dessert recipes to browse.

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Cottage Cheese Ice Cream

This easy cottage cheese ice cream is made with just five ingredients and no churning. Peanut butter swirls and chopped dark chocolate make it a higher-protein dessert worth keeping in the freezer.

Course Dessert

Cuisine American

Keyword cottage cheese ice cream

Prep Time 10 minutes minutes

Chilling time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 262kcal

Author Gina Matsoukas

Ingredients

• 2 cups cottage cheese full fat is best (4%)
• 1/4 cups chopped 70% dark chocolate or chocolate chips
• 2 tablespoons peanut butter
• 3 tablespoons honey syrup or another sweetener of choice
• 1 teaspoon vanilla extract

Instructions

• Add the cottage cheese, honey and vanilla extract to a blender or food processor.
• Blend the mixture for a minute or two until creamy and smooth.
• Transfer half of the mixture to a freezer-safe container or loaf pan (5×7 inches).
• Sprinkle some chopped chocolate over the mixture and add 1 tablespoon of peanut butter.
• Pour in the remaining ice cream mixture on top and sprinkle the remaining chocolate and the second tablespoon of peanut butter. Use a knife to gently swirl the peanut butter into the mixture if desired.
• Place in the freezer for 2-3 hours or refrigerate overnight until firm.
• Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for the creamiest texture.

Notes

Adjust sweetness: Taste the mixture after it’s blended and adjust the sweetness depending on your preference.

Protein boost: Add a scoop of vanilla protein powder before blending for a higher-protein version.

Nutrition

Serving: 1SERVING | Calories: 262kcal | Carbohydrates: 25g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 378mg | Potassium: 235mg | Fiber: 1g | Sugar: 21g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 0.4mg

The post Cottage Cheese Ice Cream (No-Churn) appeared first on Running to the Kitchen®.

I realize cottage cheese has been shoved into basically everything at this point, and I’m sorta guilty with recipes like cottage cheese chocolate mousse and cottage cheese Alfredo, but this is one place where I think it makes SO much sense.

Mostly because I hate mayo.

I can tolerate small amounts of it in certain things, but traditional egg salad where the eggs are basically swimming in mayo? No thanks. Cottage cheese gives you the creaminess egg salad needs without turning the whole thing into a gloopy mayo situation, and you get some extra protein out of the deal which is much appreciated because while eggs are great, two of them (12g of protein) aren’t enough protein for a meal, at least for me.

And before anyone asks, no, I don’t blend it.

There are plenty of cottage cheese recipes where I understand breaking out the blender (like for 3-ingredient cottage cheese bagels), but this isn’t one of them. Once everything gets mixed with the chopped eggs and yolks, the curds pretty much disappear into the egg salad anyway.

Ingredients You’ll Need

You only need a handful of ingredients for this egg salad and most are probably already in your kitchen.

Eggs: Six large hard-boiled eggs make up the base of the salad. You can cook them using the method in the recipe or use whatever hard-boiled egg method you swear by.

Cottage cheese: This replaces the mayo, adding creaminess and extra protein. I like using a small-curd cottage cheese here since it mixes right into the chopped eggs without any need for blending.

Dijon mustard: A teaspoon gives the egg salad some tang without overpowering everything else.

Fresh dill: This is one ingredient I wouldn’t skip if you can help it. Fresh dill and eggs are just really good together.

Red onion: Two tablespoons give you a little crunch and sharpness without making the entire bowl taste like onion. If you’re super sensitive to raw onion (I am too, I get it), use pickled red onion instead.

Lemon juice: Adds some acidity and keeps the cottage cheese and eggs from tasting flat.

Salt and pepper: Simple and all that’s needed to finish it off.

How to Make Cottage Cheese Egg Salad

Once your eggs are hard boiled, this comes together in about five minutes. Chop, add everything to a bowl and mix. That’s pretty much it.

1. Peel the hard-boiled eggs and roughly chop them into bite-sized pieces.

2. Add the chopped eggs to a large bowl with the cottage cheese, Dijon, fresh dill, finely chopped red onion, lemon juice, salt and pepper.

3. Gently stir until everything is well combined and the cottage cheese and yolks create a creamy coating around the chopped eggs.

4. Spoon onto toasted bread, make a sandwich, serve with crackers or eat it straight from the bowl.

What to Eat with Cottage Cheese Egg Salad

My first choice is toasted sourdough. If I want to turn it into a more protein-focused meal, I’ll add a few slices of turkey bacon and either eat it open-faced or make it into a sandwich.

You could also pile it into a high-protein wrap or tortillas, stuff it into a pita or serve it with crackers and edamame as a snack plate.

For toppings, avocado, pickled onions or sliced jalapeños all work well. A little extra fresh dill and black pepper is great if you want to keep things simple.

Can I Make It Ahead?

Yes. Egg salad is an easy one to make ahead for lunch, although the cottage cheese can release a little liquid as it sits.

Store it in an airtight container in the refrigerator and give it a stir before serving if you notice any separation.

I also prefer it cold, so if you make it right after boiling the eggs, give it some time in the fridge to chill out, literally.

More Ways to Use Hard-Boiled Eggs

If you meal prep hard-boiled eggs, I have plenty of ways to keep them from getting boring. My creamy Dijon egg salad uses Greek yogurt instead of mayo with green olives, cabbage and pepitas for lots of crunch.

For something with a little heat, this avocado egg salad combines avocado, Greek yogurt and sriracha and is great served in lettuce cups.

My Korean marinated eggs are probably my favorite way to meal prep them. They sit in a sweet, savory and spicy soy marinade and I usually eat them over rice with ground meat.

And if you’re willing to get a little weird with your hard-boiled eggs, the chocolate egg pudding is still the biggest surprise of the bunch. Six eggs somehow turn into thick chocolate pudding and I swear you can’t taste the eggs once it’s chilled. The whole thing is wild, but you have to try it!

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Cottage Cheese Egg Salad

This cottage cheese egg salad swaps mayo for cottage cheese to create a creamy, protein-packed version of the classic. Fresh dill, Dijon, lemon and red onion keep the flavors simple and fresh.

Course Salads

Cuisine American

Keyword cottage cheese egg salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 124kcal

Author Gina Matsoukas

Ingredients

• 6 eggs
• 1/2 cup cottage cheese
• 1 teaspoon dijon mustard
• 2 tablespoons fresh dill chopped
• 2 tablespoons red onion diced
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

• Place the eggs in a single layer in a saucepan and cover them with cold water by an inch. Turn the burner to high and bring the water to a rolling boil. Once boiling, reduce the heat slightly and cook the eggs for 8 to 10 minutes depending on how firm you like the yolks.
• Once eggs are cooked, use a slotted spoon to transfer them to a mixing bowl.
• Run cold water over eggs until they’re cool enough to work with.
• Peel each egg carefully under running water and place onto a cutting board.
• Dice eggs into bite sized pieces. Add chopped eggs to a medium sized mixing bowl.
• Add remaining ingredients in with the eggs (cottage cheese, dijon mustard, dill, red onion, lemon juice, sea salt and black pepper).
• Gently toss ingredients until well combined.

Nutrition

Serving: 1SERVING | Calories: 124kcal | Carbohydrates: 2g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 250mg | Sodium: 481mg | Potassium: 135mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

The post Cottage Cheese Egg Salad appeared first on Running to the Kitchen®.

I really didn’t expect hard-boiled eggs to win the chocolate pudding competition, but here we are.

At this point, I’ve made all three of the high-protein chocolate puddings that have made their rounds on social media: chocolate cottage cheese pudding, silken tofu chocolate pudding (I’ll have to get that recipe up soon) and now this hard-boiled egg chocolate pudding. Of the three, this is easily my favorite.

And yes, I realize how ridiculous that sounds.

The cottage cheese version is creamy and the tofu version is incredibly smooth, but this one tastes the most like actual chocolate pudding to me. It’s richer, thicker and has that almost custardy texture I remember from the little pudding cups we ate growing up. If you gave it to me without telling me there were six hard-boiled eggs hiding in the blender, I don’t think I’d ever guess. In fact, my husband didn’t.

I resisted this trend for a while because unlike cottage cheese or tofu, eggs seemed like an ingredient that would be pretty hard to disguise in dessert, but apparently, I was wrong. I guess cacao, honey and vanilla are more than capable of doing exactly that.

Why Hard-boiled Eggs Work in Chocolate Pudding

The whole thing sounds a lot less strange when you think about what eggs already do in desserts.

Eggs, and particularly egg yolks, are used to create the rich texture in custards, pastry creams and plenty of traditional puddings. We’re taking a very unconventional route to get there by hard-boiling them first, but once they’re completely blended, the yolks give the pudding a richness that cottage cheese and tofu can’t really replicate.

That’s probably why this version surprised me so much.

You also don’t get pieces of egg white floating around in your dessert, which would be gross. A high-powered blender completely breaks everything down into a thick, smooth consistency.

Ingredient Highlights

There are only six total ingredients, all of which are in the recipe card below. Let’s go over a few of them and some questions you might have:

Hard-boiled eggs: You’ll need six for this recipe. If hard-boiled eggs are already part of your weekly meal prep, my Korean marinated eggs are another way I use them that couldn’t be more different from this pudding.

Milk: Any kind will work. I usually make this with unsweetened coconut milk from the carton to keep it dairy-free, but I’ve also used A2 2% milk and it’s great with that as well. You can also adjust the amount slightly depending on how thick you like your pudding.

Honey: This provides the sweetness and works really well with the cacao. Maple syrup would likely work too, although I prefer the flavor of honey here.

Cacao powder: I use cacao rather than cocoa powder for a deep chocolate flavor. Navitas is my go-to brand.

Chocolate protein powder: This isn’t in every version of the viral recipe, but I wanted more protein per serving and an even stronger chocolate flavor. I use Equip chocolate beef-isolate protein powder (their stevia version). Use a chocolate protein powder you already know you like because its flavor will come through in the finished pudding. This will also affect the amount of sweetener you use. If your protein powder is sweet already (like mine), 70g of honey should be fine. If yours isn’t, you may want to use more. Taste the pudding after it’s blended and adjust the sweetener at that point. I also use this protein powder in my chocolate protein mug cake, another one of my go-to higher-protein chocolate desserts.

And because I know everyone is wondering: no, I don’t think it tastes like eggs. If I taste it straight from the blender and really look for it, I can sometimes pick up the faintest hint because I know they’re in there. Once it’s thoroughly chilled though, I don’t taste egg at all.

How I Serve It

This pudding is pretty rich, so I like serving it with fresh berries and/or a little whipped cream to balance that out. Raspberries and strawberries are especially good with the deep chocolate flavor. A few chocolate shavings on top are fun too for the true chocolate lovers.

Storage

Store the pudding covered in the refrigerator for up to 5 days.

It will thicken as it sits. If it becomes thicker than you’d like, stir in a small splash of milk before serving.

I portion mine into individual jars or containers after blending so I can grab one straight from the fridge.

Hard-boiled Egg Pudding vs. Cottage Cheese vs. Tofu

I’ve now tried all three, and this is how they compare.

Cottage cheese chocolate mousse: Probably the easiest sell if the idea of eggs in dessert is still too much for you. It’s creamy, high in protein and I’ve made it plenty of times. A magic shell on top is a must. If cottage cheese is more your speed, these chocolate cottage cheese muffins are another way I use it with chocolate and protein powder.

Silken tofu chocolate pudding: The smoothest of the three and a great option if you want a plant-based treat. Tofu has such a neutral flavor that chocolate works really well with it.

Hard-boiled egg chocolate pudding: My winner. It’s the richest and the closest to the chocolate pudding I remember eating as a kid. The yolks give it a texture and richness the other two don’t have.

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Chocolate Egg Pudding

Rich and creamy chocolate pudding made with hard-boiled eggs, cacao and chocolate protein powder. Six simple ingredients blend into a thick, smooth high-protein dessert that tastes surprisingly close to classic chocolate pudding.

Course Dessert

Cuisine American

Keyword egg pudding

Prep Time 10 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 257kcal

Author Gina Matsoukas

Ingredients

• 6 hard-boiled eggs peeled
• 120 grams milk any kind, I like unsweetened coconut milk from the carton
• 70 grams honey
• 35 grams cacao powder
• 50 grams chocolate protein powder (2 scoops) I use Equip chocolate beef-isolate protein
• 1 tablespoon vanilla extract

Instructions

• Starting with the eggs, add all the ingredients to the blender.
• Blend for 15 seconds, scrape down the sides and bottom, and blend for another 15 seconds before scraping the blender down one more time. Blend for 40 more seconds.
• You can technically eat the pudding right away, but it tastes the best if you let it rest in the fridge until chilled, or overnight.
• Serve with your choice of whipped cream, shaved dark chocolate or berries if desired.

Video

Nutrition

Serving: 1SERVING | Calories: 257kcal | Carbohydrates: 25g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 298mg | Sodium: 159mg | Potassium: 382mg | Fiber: 5g | Sugar: 18g | Vitamin A: 439IU | Vitamin C: 0.1mg | Calcium: 172mg | Iron: 2mg

The post Hard-boiled Egg Chocolate Pudding appeared first on Running to the Kitchen®.

I’ve been on a mission lately to figure out where I can add a little extra protein to recipes without making them taste like “protein recipes.” Because we’ve all had those baked goods that are dry, weirdly spongy and taste more like vanilla chemicals than whatever they’re supposed to be.

Peaches seemed like a good place to put all that testing to work. They’re one of my favorite parts of summer and when they’re perfectly ripe, they really don’t need much help. I wanted to see if I could make a version I’d happily eat for breakfast or an afternoon snack without turning it into something that tasted aggressively “healthy.”

After playing around with the batter, I landed on my favorite protein powder for a little boost and left the sweetening entirely up to the peaches. The coconut butter drizzle on top makes them feel enough like a real fritter without undoing everything I was going for.

Why Baked Peach Fritters?

Traditional peach fritters are usually dropped into hot oil and fried until crisp and golden. They’re great, but I wanted something I could make with fresh peaches that felt a little more like an everyday breakfast or snack. Plus, I legit can’t handle the smell of lingering deep fried food in my house for days.

So these are baked instead. There’s no pot of oil to deal with, which makes the whole process a lot simpler. And while I was rethinking the traditional fritter, I skipped the sugar in the batter too. Ripe summer peaches (the kind where the juice drips down your chin) bring plenty of sweetness on their own.

They’re definitely not trying to impersonate a bakery fritter. The texture is a bit softer and more cake-like, but you still get golden edges, juicy pieces of peach and that icing drizzle on top.

A Little Extra Protein

Instead of making these with all flour, I replace some of it with vanilla protein powder. Eggs add more protein while oat flour helps give the fritters structure.

I’ve tested a LOT of protein powders in baked goods at this point and really honed in on what works. Promix vegan vanilla protein powder has become my go-to for baking. The vanilla flavor is natural without that weird artificial taste, it adds just the right amount of sweetness and, most importantly, it gives baked goods structure. For these peach fritters, it’s a big part of how they’re able to deliver 9g of protein in each one.

I use beef isolate and bone broth protein for other things, but they don’t behave the same way when you bake with them. The plant-based protein in Promix absorbs moisture and works almost like part of the flour, which is especially helpful in a recipe like this with juicy fresh peaches.

Ingredients You’ll Need

These aren’t your typical flour, sugar and deep-fried fritters. The ingredient list is simple, with fresh peaches front and center and a few strategic swaps to add protein and keep the batter naturally sweet. Full details are in the recipe card below. This is a quick overview of the main ingredients.

• Fresh peaches: Use ripe but still firm peaches for the best flavor and texture. My guide to peaches can help if you’re standing in the produce section squeezing peaches and hoping for the best. Dice them relatively small so they’re evenly distributed throughout the fritters and don’t bother peeling them. Frozen peaches will work in a pinch if they’re thawed and well drained, but fresh summer peaches are definitely the way to go here. My air fryer peaches are another one to make when you’ve got a few perfectly ripe ones sitting on the counter.
• Oat flour: Adds structure while keeping the fritters soft. You can buy oat flour or make your own by finely blending rolled oats.
• Gluten-free flour: I use King Arthur Measure for Measure. Regular all-purpose flour can be used if you don’t need the fritters to be gluten-free.
• Vanilla protein powder: I use Promix vegan vanilla protein powder. You can replace it with additional flour if you don’t want to use protein powder.
• Coconut oil: Just one tablespoon goes into the entire batch.
• Coconut butter: This is my shortcut to an icing-like drizzle without making a traditional powdered sugar glaze. Thin it with a little milk or water until it’s pourable.

The Easiest Coconut Butter Icing

Instead of the typical powdered sugar glaze, these peach fritters get a drizzle of coconut butter. It’s naturally a little sweet and creamy, so there’s no need to mix up an icing with cups of powdered sugar.

Warm it just enough to make it runny then drizzle it over the fritters. As it cools, it firms back up and creates a thin shell on top that gives you some of that glazed fritter effect.

The subtle coconut flavor also works really well with fresh peaches without overpowering them. It’s the same pairing I use in my creamy peach popsicles and one I come back to every summer.

How to Store Peach Fritters

These are best the day they’re baked, especially while the edges still have some texture. That’s why this is a small batch recipe that makes four fritters.

Store leftovers in an airtight container in the refrigerator for up to three days. I’d reheat them briefly in the toaster oven or air fryer rather than the microwave if you want to bring back some of the texture.

If you’ve still got peaches to use up, my peach tart with streusel topping is the move when you want a more traditional dessert. Or keep things simple with grilled peaches if you don’t want to turn on the oven.

Print

Peach Fritters

A healthier spin on classic peach fritters with juicy fresh peaches, a soft cake-like center and golden edges. No frying, no added sugar in the batter and 9g of protein each.

Course Dessert

Cuisine American

Keyword peach fritters

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 179kcal

Author Gina Matsoukas

Ingredients

• 150 g peaches diced, about 1 large or 2 small
• 1 teaspoon cinnamon
• 2 eggs
• 1/2 teaspoon vanilla bean paste or extract
• 15 g coconut oil 1 tablespoon
• 30 g oat flour 1/4 cup
• 30 g gluten-free flour 1/4 cup, or all-purpose
• 20 g Promix vegan vanilla protein powder 1 scoop, or sub with additional flours or other plant-based vanilla protein
• 1 teaspoon baking powder
• generous pinch of salt
• 1/2 teaspoon turbinado sugar for sprinkling on top, *optional

For icing drizzle

• 1 tablespoon coconut butter + milk or water to thin 1 tablespoon, *optional

Instructions

• Preheat oven to 375°F convection bake.
• Combine the peaches, eggs, coconut oil, cinnamon and vanilla in a bowl and stir to combine.
• Add the oat flour, gluten-free flour, protein powder, baking powder and salt to the bowl and stir to combine.
• Scoop the batter into four equal amounts and place on a parchment lined baking sheet. Sprinkle with some turbinado sugar on top (optional) and bake for about 15 minutes until edges are golden brown.
• While the fritters cool for a few minutes, mix together the coconut butter and milk (or water). Heat in the microwave in short burst until warmed. Add liquid until you get an icing-like consistency. Spoon the icing over the fritters.

Video

Notes

*If omitting the protein powder, just increase either the oat flour or gluten-free flour by 20g to compensate.

**I’m partial to Promix vegan vanilla protein powder for baking, but most other plant-based pea proteins will also work well. I do not recommend using other types of protein powder (like whey or beef isolate), they affect the consistency of baked goods too much.

Nutrition

Serving: 1SERVING | Calories: 179kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 195mg | Potassium: 107mg | Fiber: 3g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg

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