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Oona Atwater's French Bread Recipe (perfect for grilled cheese and tomato soup!)

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Oona Atwater's French Bread Recipe (perfect for grilled cheese and tomato soup!)

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This easy (and we mean EASY!) homemade French bread recipe is sure to be a hit! Homemade dutch oven bread that's ready in just a few hours - no overnight rise. Crispy crust on the outside and soft, airy bread on the inside! Vegetarian.
WE NEED TO TALK ABOUT THIS BREAD. ⬆⬆⬆ ⬇⬇⬇

What you need to know about this crusty bread:

1. It's ready in under three hours. No overnight rise necessary!

2. It's ultra-forgiving. Read through ALL of our recipe notes for best results!

3. No Dutch oven? You can still make great bread - check out this post for our best tried-and-true alternatives.

4. YOU CAN MAKE THIS BREAD ⬇⬇⬇. I PROMISE.

The basic order of operations for this artisan bread:

The instructions may look a little long, but they're all basically just notes on technique - so don't let the number of steps intimidate you!

After a couple of adventures with this bread, you'll be able to throw it together in your sleep.

1. Mix the dough (10 minutes) This is a very slack dough (also known as a wet or sticky dough) - it won't form a ball or be immediately elastic like some recipes you might be used to! The dough will be shaggy and somewhat sticky, but it will smooth out as the gluten develops while it rises and again when it's time to shape.

2. Let the dough rise (1 hour) Kick back, relax, and let your dough do it's thing!

3. Shape the dough (5 minutes) Lightly flour a cutting board, tip the dough out, and gently form it into a round loaf (watch the videos below to see exactly how we do this!)

4. Let the dough rise one final time (30 minutes) When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes while you preheat the oven.

5. Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or use an alternative method!) I like to use a piece of parchment paper to make it easier to lift the bread in and out of the pot. Bake for 30 minutes with the lid on, then remove the lid and bake another 10-15 minutes to help the bread develop more color.

6. Let the bread cool, slice, and enjoy!

If you're serious about homemade bread, you may enjoy using a proofing basket (it's one of my favorite kitchen tools!) to help the bread keep its shape while it rises. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread.

If you don't have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. Flour the bowl well to prevent sticking!

The crackly brown crust here is the result of baking this bread in a Dutch oven. By keeping the lid on while the bread bakes, you create a nice steamy atmosphere inside the pot - and the steam is what gives the bread that crispy, magical crust. (Read more about the importance of steam in bread baking here!)

HOMEMADE BREAD FAQ
This section is LONG - but we wanted to cover the most frequent questions we get! Feel free to skip right to the recipe, but please do utilize this section if you run into questions while you're baking. For additional training videos, tips, and recipes, check out Everyday Artisan Bread!

My dough feels too wet. This is a very slack (wet) dough - the dough should feel quite shaggy and a bit sticky when mixed. This dough should NOT pull away from the sides of a bowl into a smooth, elastic ball like other recipes you may have used. Don't worry - it will become more elastic as gluten develops while the dough rises! If you are still worried about the consistency of the dough, feel free to mix in more flour ¼ cup at a time - especially if you measured your flour by volume (in cups, which can frequently result in using too much or too little flour) rather than by weight with a kitchen scale.

Related: Please use a kitchen scale! If you already have a scale, please use it. Just set the scale to grams, place an empty bowl or container on top, set the scale to zero, and add your ingredients until it reaches the right weight. If you don't have a scale, you can still make great bread without it - just make sure to follow the notes in the recipe below - but if you plan to bake bread a lot, a scale is definitely worth the investment!

Can I use rapid rise or instant yeast for this recipe? Yes - just reduce the amount of yeast to 1 ½ teaspoons (about 25% less than we use with Active Dry Yeast).

How do I stop the bottom of my loaf from burning or overbaking? There are a bunch of ways to adjust if the bottom of your bread is burning! 1. use an oven thermometer to check the true temperature of your oven (I've had ovens that are off by as much as 40 degrees in one direction!) 2. Make sure your oven rack is in the center of your oven (or, if burning occurs while baking in the center of your oven, move your rack one notch farther away from your heat source). 3. Try placing a sheet pan directly underneath your Dutch oven when baking to redistribute some of the heat, or 4. preheating your Dutch oven for half the time. 5. Some testers also have good luck placing a baking steel or pizza stone on the rack directly below the Dutch oven, again to redistribute some of the heat. 6. Make sure to use a piece of parchment paper to lift the bread in and out of your Dutch oven. 7. Dust the bottom of your loaf with a thin layer of cornmeal before placing it into the Dutch oven to form a barrier between the dough and the hot surface. 8. Try preheating and baking at a slightly lower temperature (between 425 and 450 degrees F) OR preheating at the suggested temperature of 460 and then turning the oven down to 425 degrees F once you put the bread in. Don't worry if it takes a few tries to find your sweet spot - ovens and equipment can vary wildly when it comes to heat distribution, and a big part of bread baking is figuring out your oven's own unique quirks so you can consistently get the results you want!

Can I double this recipe? Yes - double everything except the yeast in this recipe for best results*. After the first rise, divide the dough in half and form two loaves (our preference) or form one large loaf. If you bake a large loaf, you will likely need to extend the bake time and it may not cook quite as evenly - just keep an eye on it and use your best judgment! (*the converter in the recipe card below may tell you to double the yeast as well, but you really don't need to. We just can't figure out how to turn the converter off *facepalm*)

Can I halve this recipe for a smaller loaf? Yes! We have a scaled-down version of this recipe (with adjusted measurements and instructions!) in our Small Batch Crusty Bread post.

How hot should my water be? A good rule of thumb is "warm to the touch." Too-hot water (typically 130-140 degrees F and above) will kill your yeast, but use too-cold water and your yeast will take too long to activate. We typically use water that's between 95 and 110 degrees Fahrenheit for our Active Dry Yeast. You should be able to comfortably hold your hand under water running at about 100 degrees - it should feel warm, but not hot. Use a kitchen thermometer for a precise measurement if you like!

A note about salt: Every brand of salt will perform a little differently. If you're measuring by volume, using Morton Kosher Salt, 1 ¼ teaspoons is usually plenty. If you're using Diamond Crystal Kosher Salt, you may want to use 1 ½ teaspoons since it's significantly lighter/less salty than other brands. If you're using table salt, you'll typically be fine sticking to 1 ¼ teaspoons, but if you prefer less salt in your food, you can dial it back to 1 teaspoon. We recommend measuring your salt by weight to keep things simple!

What kind of Dutch oven should I use? We recommend using a 4- to 6-Quart Dutch oven. We have tested our artisan crusty bread recipes in Le Creuset, Lodge, Staub, and Marquette Castings Dutch ovens. All work well! Le Creuset and Staub are generally our favorite brands - they do a great job of controlling and evenly distributing heat, and are especially easy to clean. Lodge and Marquette Castings also work well (though if you're used to a Le Creuset, you may notice some differences) and are perfect if you're looking for a budget-friendly option.

What kind of flour should I use? After extensive testing, we recommend King Arthur All Purpose Flour or Bob's Red Mill All Purpose Flour. If you have bread flour and would like to use it, you certainly can! But it's not necessary. If you don't have Bob's or King Arthur, use whatever All Purpose Flour you have on hand (but add one of those brands to your list for next time - you'll notice a difference!) The only flour we do NOT recommend is Pillsbury - it was consistently the toughest flour to work with in our testing and always created a dough that tore rather than stretched (which we don't want here!)

How should I store this bread? Store half-loaves cut-side down on a cutting board on the counter for up to 24 hours (no need to cover!) to keep the crust crispy and the interior moist. Store sliced bread in an airtight container in the freezer for 3-4 months (toast it up as needed!) or in an airtight container on the counter for 3-4 days. Freeze a full loaf by wrapping the bread in plastic wrap and popping into the freezer for 3-4 months, then defrost on the counter for a few hours when you're ready to eat (we prefer to avoid plastic, but haven't found a better alternative for this yet - bee's wrap just doesn't do as good of a job here!)

Can I make this bread with whole wheat flour? Yes! We recommend substituting no more than 50% whole wheat flour for best results.

My bread didn't rise, or it doesn't have enough big air pockets. Because this is a quick bread recipe with a short rise time, it will typically be a shorter loaf with a tighter crumb (fewer air pockets) than a sourdough recipe or a yeast bread that rises for 8+ hours. If you'd like bigger air pockets and/or a taller loaf of bread, give the gluten in the dough more time to develop by mixing the dough, covering with plastic wrap or a reusable bowl cover, and letting it rise in the fridge overnight. The next day, bring dough to room temperature on the counter, shape and bake as directed! PS - We have a ton of different baking timelines and tips like this in our course!

Can I add fruits, flavors, or other mix-ins to this bread? Yes! Check out our Roasted Garlic & Rosemary Crusty Bread or our Easy Crusty Asiago Bread for a few of our favorite flavors. Add fresh or dried herbs, spices, roasted garlic, nuts, or dried fruit to the dough right when you mix it. For anything that may release more moisture - fresh fruit, olives, etc. - we recommend folding it in as you shape the bread. Pull the dough into a large circle, spread an even layer of mix-ins across it, then fold dough into the center as directed and repeat until you've added all of the mix-ins.

Why did my loaf flatten or not hold its shape? Typically, this happens when we haven't built enough strength into the dough before baking. Because this is a relatively quick bread recipe, we lose out on the strength that builds while gluten networks develop over a long rise - so we build strength into the dough by folding it over on itself many times during shaping. If your loaf isn't as tall as you'd like, first be sure to thoroughly mix the dough so that no dry bits of flour remain. You may also want to knead the dough a few times by hand (you can do this right in the mixing bowl) or let your mixer run an extra minute or two with the dough hook attachment. Next, while the dough does its first rise, you can perform one set of "stretch and folds" at the half hour mark to increase strength. Finally, when shaping the dough, be sure to fold the dough over on itself several times until the dough feels tight and begins to resist your folding. Keep in mind that because this bread is made on a quick timeline, it won't typically rise as high as a hearty sourdough loaf or other bread that has had hours or even days to proof. We cover a ton of techniques to bake taller, more open bread in our online course.

Why don't you transfer the dough to an oiled bowl during the first rise? We don't find it's necessary to add this extra step with this quick recipe, and we wanted to keep it as simple as possible. We just let the dough rise right in the mixing bowl and then run our hands under cold water to coax the dough out without sticking when it's time to tip the dough onto the cutting board. You can absolutely transfer the mixed dough to a lightly oiled bowl for its first rise if you like! A previous version of this recipe had you add a dusting of flour during this first rise; we omitted this step in later revisions to simplify the instructions.

What is the hydration of this loaf? If you're familiar with baker's percentages, this bread is about 75% hydration by weight as written.

Trouble playing a video? Try disabling your ad blocker.
VIDEO 1: HOW TO MAKE CRUSTY BREAD WITH A STAND MIXER (NO PROOFING BASKET)

VIDEO 2: HOW TO MAKE ARTISAN BREAD BY HAND (WITH PROOFING BASKET)

VIDEO 3: HOW TO SHAPE A LOAF OF BREAD (TUTORIAL)
This video tutorial is an excerpt from our online course, Everyday Artisan Bread!
📖 Recipe

Easy Crusty French Bread

Author: Jessie

Yield: 1 loaf (about 6-8 servings) 1x

Keywords: dutch oven, baking, artisan
HUNGRY FOR MORE? OUR FAVORITE BREAD RECIPES AND RESOURCES:

More Easy & Delicious Bread Recipes

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A homemade artisan bread recipe for bakery-fresh bread at home! Ready in just a few hours with a crispy, crunchy dutch oven crust. Vegetarian, Vegan.

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https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/#wprm-recipe-container-8881

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There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite! In fact, many readers have written in to say this chili won 1st place in their chili contests! Just dump everything in your slow cooker and let it do the hard work for you!
Recipes like my Slow Cooker Chicken Tikka Masala and Crockpot Meatloaf are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot,and this is one of my Slow Cooker Recipes you'll definitely want in your recipe box!
WHITE CHICKEN CHILI RECIPE

We have officially entered chili season!! Until now, our hands-down favorite has always been my Turkey Chili.

While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot. It's so deliciously savory with just the right amount of spice! Plus, it's almost effortless since it cooks in your slow cooker!

HOW TO MAKE WHITE CHICKEN CHILI

1. Add chicken to slow cooker

2. Top with seasonings

3. Add onion, garlic, beans, chiles, corn, cilantro and chicken broth

4. Cover and cook on low for 8 hours

5. Remove chicken to a plate and shred, then return to slow cooker

6. Add cream cheese and half and half

7. Cover and cook on high 15 minutes

8. Serve and enjoy!

COOKING TIPS FOR CHICKEN CHILI
This white chicken chili is really so easy that I don't have many tips!

Be mindful of heat levels - there are several heat levels for diced green chiles, so be sure you're getting the one you really want. The hot versions can be pretty spicy!

Go toppings crazy - like most chilis, you can top this recipe with so many delicious things! Tortilla strips, jalapenos, sour cream, cheese, cilantro, green onions, avocados, etc.

VARIATIONS OF THIS RECIPE

Protein swap - try making this chili with leftover shredded turkey!

Extra protein - try adding a can of black beans, just make sure you drain and rinse them, or they can turn your chili an odd color.

Add heat - for a spicier chili, try using the hot variety of green chiles, and/or add some diced jalapeno to the slow cooker.

Non-Dairy - you can enjoy this chili without adding the cream cheese and half and half.

A lot of creamy white chicken chili recipes don't have corn in them, but I added some here because the subtle sweetness goes really well with the heat level from the green chiles.

MAKING CREAMY CHICKEN CHILI AHEAD OF TIME

This recipe is great to make ahead of time, and reheats very well!

FREEZING

This chili freezes beautifully, with some minor adjustments.

Complete the recipe through step 4, then cool completely and freeze. Thaw overnight in the refrigerator.

When reheating, add cream cheese and half and half and serve as desired.

STORAGE

Chicken chili can be kept refrigerated in an airtight container for 4-5 days.

While this chili is perfect for those chilly Fall nights, where you can curl up on the couch with a big bowl and switch on the tv, it's also really great for game day!

You can feed quite a few people with this chili (especially if you have a big slow cooker like one, and you can double the recipe), and even pick up a so you could take this chili tailgating!

Try a big slice of this skillet cornbread alongside this chili... you'll love it!!

SPECIAL EQUIPMENT FOR THIS RECIPE

- This is the one I have, and I really love it! It won't break the budget, but works really well.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS' COMMENTS FOR TIPS AND REVIEWS.

AND DON'T FORGET, IF YOU'VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water. Stir until cornstarch dissolves, then stir that mixture into the chili. Cook until thickened to your liking.

STOVETOP DIRECTIONS

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.

Stir well and serve with desired toppings.

1. Cut chicken breasts into 3 pieces each, then set aside.

2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.

3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.

4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

5. Increase heat to MED HIGH and bring to a boil. Reduce heat to simmer. Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.

6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

INSTANT POT (PRESSURE COOKER) DIRECTIONS

1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).

2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir.

3. Cube cream cheese and place on top of the chili.

4. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**

5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.

6. Add half and half. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Crockpot White Chicken Chili (Contest Winning!) - The Chunky Chef

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This creamy white chicken chili is made super easy in your crockpot! Ultra creamy with plenty of spice, it's the perfect companion on a chilly night!

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Coffee Chocolate Cinnamon Pecan Pie - Meagan Ingerson

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Coffee Chocolate Cinnamon Pecan Pie - Meagan Ingerson

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Pecan pie can be awfully sweet. Magpie's rendition of this classic retains the beloved sticky goo but incorporates coffee, cinnamon, and bittersweet chocolate to dial down the cloying sweetness and emphasize the euphoric flavor of the pecans.

1/2 recipe Magpie Dough for Flaky Piecrust (recipe below), chilled overnight

1 cup / 237 ml light corn syrup

1/2 cup / 110 g packed light brown sugar

3 tablespoons unsalted butter, melted and cooled

3 large eggs, at room temperature

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

1 1/2 cups / 150 g pecan halves or pieces

3 ounces / 90 g bittersweet chocolate (60% cacao), coarsely chopped

Vanilla ice cream or Maple Bourbon Ice Cream (recipe below), for serving

Roll, pan, and flute the dough, then parbake the crust. Set the pan on a wire rack and cool the shell completely to room temperature.

Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.

Combine the corn syrup and brown sugar in a large bowl and beat together with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes.

Slowly beat in the butter, then add the eggs one at a time and beat until smooth and foamy, about 3 minutes.

Beat in the espresso powder, vanilla, cinnamon, and salt and continue blending until the mixture is thick and frothy.

Rap the bowl against the counter a couple of times to pop any bubbles that might have formed beneath the surface. (Otherwise the bubbles can rise and burst during baking and cause pockmarking across the top of the filling.)

Set the pie pan on the parchment-lined baking sheet. Layer the pecans and chocolate across the bottom of the cooled parbaked crust. Top with the filling, spreading evenly.

Transfer the baking sheet to the oven and bake the pie at 400°F (200°C) for 15 minutes, then rotate the pie, lower the oven temperature to 350°F (175°C), and bake another 20 to 25 minutes, or until the middle and the edges of the filling are puffed and the top is beautifully browned and no longer jiggles when tapped.

Set the pan on a wire rack and cool the pie completely to room temperature. Cover with plastic wrap and let sit at room temperature overnight (at least 12 hours and up to 3 days) before cutting and serving with vanilla or maple bourbon ice cream.

Note: At the shop we've found that chilling the pie before slicing with a serrated knife makes it easier to get nice tidy slices.

Single Crust Pie Shell
Makes 1 (9-inch / 23-cm) piecrust

1. Roll

Lightly flour a smooth work surface and a rolling pin.

Take a chilled disk of dough out of the fridge. Give it a couple of firm squeezes just to say hello, then unwrap it and set it on the floured work surface.

Set the pin crosswise on the dough and press down firmly, making a nice deep channel across the full width of the disk. Turn the disk 180 degrees and repeat, making a second indentation, forming a plus sign.

Use your rolling pin to press down each of the wedges, turning the dough 45 degrees each time. This will give you the beginnings of a thick circle.

Now, rolling from the center outward and rotating the dough a quarter turn to maintain a circular shape, roll the dough out to a 13-inch circle with an even thickness of 1/4 inch.

2. Pan

Set your 9-inch (23-cm) pie pan alongside the circle of dough. Brush off any loose flour, carefully fold the dough circle in half, transfer it to the pan, and unfold.

At this point the dough will be lying across rather than fitted into the pan. Now, without stretching the dough, set the dough down into the pan so that it is flush up against the sides and bottom. The best way to do this is to gingerly lift the dough and gently shift it around so that it settles into the pan bit by bit. Use a very light touch to help cozy it in.

To flute the edge, fold the overhang under to form a 1-inch wall that rests on the lip of the pan with the seam slightly below the pan's top edge. Go around the edge of the pan and use a very light touch to firm up the wall to an even thickness from the bottom to the top and all the way around. Flute the edge of the crust at about 1-inch intervals, pressing from the inside with the knuckle of your index finger while supporting on the outside with the thumb and index finger of your opposite hand. Don't pinch the dough, you want the flute to look like a thick rope.

Transfer the crust to the refrigerator to chill while you make your filling or to the freezer to prepare it for prebaking (see the next page). Alternatively, at this point the crust can be covered tightly in plastic wrap and refrigerated for up to 3 days or double-wrapped and frozen for up to 2 months (defrost overnight in the refrigerator before filling and baking or prebaking, or at room temperature for 30 minutes).

3. Prebake

To prebake the shell, chill the panned, fluted piecrust in the freezer until firm, 15 to 20 minutes.

Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper. Cut an additional 13 x 13-inch square of parchment.

Set the pan on the lined baking sheet. Set the square of parchment in the pie shell and gently smooth it into place, pleating as needed to fit it up against the bottom and sides of the shell. The edges of the paper will project beyond the rim of the pan; just leave them standing straight up.

Fill the shell to the top with dried beans. Gently stir the beans around with your fingers to ensure that there are no air pockets (especially down in the corners where the sides and bottom of the pan meet). Top up with more beans as needed to come level with the top of the fluted edge of the piecrust.

Slide the baking sheet into the oven and bake the shell for 25 minutes.

Set out a wire rack and, alongside it, a mixing bowl. Take the baking sheet out of the oven and set it on the rack; bring together the points of the parchment (which won't be hot to the touch), and carefully lift out the beans and transfer them to the bowl.

Slide the baking sheet back into the oven and bake the crust another 7 minutes (or until pale golden) for prebaked, or 10 minutes (until golden brown) for fully prebaked, depending on your recipe's requirements. Cool on a wire rack.
Magpie Dough
Makes enough dough for any of the following:

2 (9-inch / 23-cm) single-crust pies,

1 (9-inch / 23-cm) double-crust or lattice-top pie,

8 (4 x 2-inch / 10 x 5-cm) potpies,

12 (2 x 1-inch / 5 x 3-cm) mini pies,

1 (9 x 3-inch / 23 x 8-cm) quiche,

or 8 (4-inch / 10-cm) hand pies (plus trimmings)

1. Weigh

312 grams / 2 1/2 cups all-purpose flour

28 grams / 2 tablespoons granulated sugar

6 grams / 1 teaspoon fine salt

170 grams / 3/4 cup cold unsalted butter, cut into 1/4-inch cubes and frozen

60 grams / 1/4 cup vegetable shortening, preferably in baking stick form, frozen, cut into 1/4-inch pieces, and put back in the freezer

130 grams / 1/2 cup + 1 tablespoon ice-cold water

2. Mix

Combine the flour, sugar, and salt in the bowl of a food processor and pulse the machine 3 times to blend. Scatter the frozen butter cubes over the flour mixture. Pulse the machine 5 to 7 times, holding each pulse for 5 full seconds, to cut all of the butter into pea-size pieces. Scatter the pieces of frozen shortening over the flour-and-butter mixture. Pulse the machine 4 more 1-second pulses to blend the shortening with the flour. The mixture will resemble coarse cornmeal, but will be a bit more floury and riddled with pale butter bits (no pure-white shortening should be visible).

Turn the mixture out into a large mixing bowl, and make a small well in the center.

If you find a few butter clumps that are closer to marble size than pea size (about 1/4 inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour the cold water into the well. Use a curved bowl scraper to lightly scoop the flour mixture up and over the water, covering the water to help get the absorption started. Continue mixing by scraping the flour up from the sides and bottom of the bowl into the center, rotating the bowl as you mix, and occasionally pausing to clean off the scraper with your finger or the side of the bowl, until the mixture begins to gather into clumps but is still very crumbly. (If you are working in very dry conditions and the ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.)

Lightly gather the clumps with your fingers and use your palm to fold over and press the dough a few times (don't knead!-just give the dough a few quick squishes), until it just begins to come together into a single large mass. It will be a raggedy wad, moist but not damp, that barely holds together; this is exactly as it should be-all it needs is a good night's rest in the fridge.

For single- and double-crust pies, mini pies, potpies, or hand pies: Divide the dough into 2 equal portions, gently shape each portion into a flat disk 1 1/2 to 2 inches thick, and wrap each tightly with plastic wrap. For quiche, leave the dough in one piece, flatten it into a single large disk 1 1/2 to 2 inches thick, and wrap tightly with plastic wrap.

3. Chill

No ifs, ands, or buts, the dough must have its beauty sleep. That means 8 hours in the refrigerator at the very least. Extra rest is just fine; feel free to let the wrapped dough sit in the fridge for up to 3 days before rolling. (The dough may discolor slightly. No worries. This is merely oxidization and will not affect the flavor or appearance of your finished piecrust.)

Note: At this stage, the wrapped dough can be put in a freezer bag and frozen for up to 2 months. Defrost overnight in the refrigerator before rolling.
Maple Bourbon Ice Cream
Maple bourbon has a lovely, toasty-smoky sweetness that pairs beautifully with Coffee-Chocolate-Pecan Pie, autumnal fruit pies like Apple Cranberry Walnut Lattice, and aromatic fruit pies such as Five-Spice Plum. It is widely available these days from various labels, from Jim Beam to Knob Creek.

1 cup / 237 ml whole milk

3 large egg yolks

3/4 cup / 150 g granulated sugar

1/8 teaspoon fine salt

1 cup / 340 g maple syrup, preferably grade B dark amber

2 cups / 473 ml heavy cream

1 teaspoon maple extract

2 tablespoons maple bourbon

In a medium saucepan over medium heat, heat the milk until steaming but not bubbling.

In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. Gradually whisk the hot milk into the egg yolk mixture, pouring in a thin stream and whisking constantly.

Pour the tempered yolk mixture into the saucepan, set over medium-low heat, and stir constantly until it thickens to a custard (it should coat, rather than run right off, the back of a wooden spoon or rubber spatula), about 6 minutes. Do not let the custard boil.

Strain the custard through a fine-mesh sieve into a large bowl. Stir in the maple syrup and set the bowl in the refrigerator to chill thoroughly, about 2 hours.

Stir the heavy cream, maple extract, and bourbon into the chilled custard. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Scoop the ice cream into an airtight container and freeze overnight before serving.

Reprinted with permission from © 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.

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Magpie's rendition of this classic retains the beloved sticky goo but incorporates coffee, cinnamon, and bittersweet chocolate to dial down the cloying sweetness and emphasize the euphoric flavor of the pecans.

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Jen Lunney - Parmesan Rosemary Potatoes 

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Jen Lunney - Parmesan Rosemary Potatoes 

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This recipe for rosemary potatoes with Parmesan cheese is an easy and delicious roasted side dish that can be served at with meal, any time of day.

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1/4 Cup Vegetable Oil

1 egg

1 cup sugar

1 1/2 cups flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

1 1/2 tsp baking soda

1 cup shredded apple

Mix together put into greased loaf pan and bake at 350 degrees till a toothpick inserted into the middle of the loaf comes out clean (about 45 minutes)

Enjoy

Nan Coro

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Although NOT a croc-pot, this two pan recipe is incredibly quick and easy! A staple within the Teeter Household!

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This post may contain affiliate links. Please read our disclosure policy.

For an easy weeknight pasta dish that's fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven. Made with just a handful of ingredients, it's no wonder this dish went viral in Finland and is now called Tik Tok Pasta!

I learned about this recipe from my friend Grilled Cheese Social, who made it based on a viral recipe called #uunifetapasta made famous in Finland by Liemessa and originally shared by Tiiu. It became so popular that the grocery stores ran out of feta cheese!! I had to give it a try and I see what all the rage is about!! And that's how Tik Tok pasta was born - literally with my viral video!

Baked Feta Pasta Video Tutorial

Ingredients and substitutions

Tomatoes: Opt for cherry or grape tomatoes for this recipe. Their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning.

Feta Cheese: Use a block of feta cheese for best results. That's because the block is less processed and will give a more melty consistency when baked.

Pasta: You can use any pasta you'd like or even make this with gluten-free pasta.

Seasoning & Herbs: You'll need olive oil, salt, pepper, garlic and basil. Play around with the seasoning and herbs if you'd like. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.

How to make baked feta pasta

Using a baking dish that's safe for the oven like this one, add the tomatoes, olive oil, salt and pepper and mix to combine.

Add the block of feta cheese to the center of the baking dish, and either flip it around a couple times to coat it with the olive oil and seasoning, or just add a touch more olive oil and a couple cracks of fresh black pepper.

Bake it in the oven until the tomatoes burst and the feta looks melted (and your house smells heavenly!)

As soon as it comes out of the oven, add some fresh minced garlic and fresh basil leaves.

Mix it around immediately so that the garlic softens from the heat in the dish.

Add cooked pasta on top and give everything a stir. The feta and tomatoes will essentially create a sauce for the pasta.

Tips for making baked feta pasta

1. Use the freshest ingredients possible. With such minimal ingredients, I highly recommend using fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and fresh minced garlic. And extra virgin olive oil makes all the difference here - it's essentially what makes up the sauce!

2. Save the pasta water. Whenever I cook pasta, I like to save ½ a cup of pasta water just in case the pasta dish comes out dry. I didn't use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce. And in general, it will help the sauce be more smooth and creamy.

3. Crowd the baking dish with the cherry tomatoes. The rule with roasting cherry tomatoes is if you want them saucy, crowed the pan; if you want them dry roasted, place in a single layer to allow for air circulation. We want saucy here, and I found than an 8″x11″ baking dish works perfectly!

4. Increase the heat for blistered tomatoes. You can set the oven to broil for 2 minutes at the end or turn the temperature to 450°F during the last 5 minutes of cooking.

5. Try it on the stovetop. You can cook this on the stovetop over medium-low heat like I did in this Instagram video. It takes only 10 minutes and pretty similar results.

Frequently asked questions

Can you make this with crumbled feta cheese?

Yes, it will still work with crumbled feta, make sure to keep the feta stacked in the middle so that it creates a melty consistency together.

Can you make this with any other type of cheese?

Yes, I tried it with goat cheese and it creates a creamy perfect texture, but cook time may be less depending on how large the block of cheese is. I've also heard success using high quality full fat ricotta.

What is the best type of pasta to use in this reicpe?

I have seen this made with penne, spaghetti, bow-tie and the works. I really don't think there's a wrong shape of pasta to use. However, I do like something with curves or edges so that the sauce can cling on to more of the pasta.

How long does this keep?

This pasta is best served straight out of the baking dish. If you have any leftovers, you can keep them in an airtight container in the fridge to enjoy within the next couple days.

There's something about baked feta and bursting juicy sweet cherry tomatoes that is absolutely irresistible. Add to it some pasta, and this dish is a weeknight dream dinner come true! I'm obsessed with tik tok pasta and I hope you try it and love it too!

More pasta recipes:

If you've tried this healthy-ish feel good Baked Feta Pasta recipe or any other recipe on FeelGoodFoodie, then don't forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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This post may contain affiliate links. Please read our disclosure policy. For an easy weeknight pasta dish that's fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven.

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I don't use a set website recipe for this but rather have perfected it over the years.

Ingredients:

4 Chicken Breasts

3 cans of petite-cut Tomatoes with Garlic and Olive Oil

1/3 cup of Olive Oil

1/4 Tbs of Balsamic Vinegar

Basil, Garlic, Salt, Pepper and Italian Seasoning

1/4 cup Grated Parmesan Cheese

Balsamic Glaze

Red Peppers cut into thin slices

Pasta of choice - 16 ozs

Directions:

1) Preheat oven to 350

2) Mix 3 cans of tomatoes in a baking dish sprayed with olive oil. Add peppers to the mixture.

3) Place your raw chicken in the tomatoes

4) In a separate bowl, mix the olive oil and balsamic vinegar. Add basil, garlic, salt, pepper, and Italian seasoning to taste. Pour the mixture over the chicken and tomatoes.

5) Squeeze the balsamic glaze in swirls over the baking dish - just enough to add flavor

6) Cook the chicken for about 30 minutes or until the internal temperature reaches 165.

7) While the chicken is cooking, plan for the pasta to be done around the same time as the chicken. I usually use spaghetti or angel hair.

8) Remove the baking dish from the oven and remove the chicken breasts. Slice chicken into strips and return to baking dish.

9) Toss the cooked pasta, chicken, tomatoes, and parmesan cheese together.

10) Add a little balsamic glaze to each dish for flavor and presentation.

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Lentil Bolognese

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Jump to Recipe

This 10-Ingredient Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it's made with just 10 main ingredients-all pantry staples!

A lot of the magic in a vegan kitchen happens in the pantry, and this Lentil Bolognese is a prime example. It's a comforting, tasty meal made exclusively with budget-friendly, shelf-stable ingredients. In fact, many of my favorite pastas are made with pantry ingredients but they never sacrifice on flavor (think vegan caramelized onion pasta, Italian white bean and pasta stew, or creamy pantry pasta).

I used to enjoy a good bolognese (a lot), but after going vegan, the plant-based bolognese recipes I tried fell flat (or terribly). They mostly tasted like vegetables in marinara sauce.

So I challenged myself to come up with a recipe that delivered the same flavor and texture profile as traditional bolognese. And this version delivers - it's meaty but in a wholesome way, packed with umami, and so rich and thick. Plus, it requires just 10 main ingredients, so you can almost always make it at a moment's notice.

Why you should make this recipe

Why this vegan bolognese recipe works

Texturewise, bolognese should be nice and thick! And as you can see from the step-by-step photos in the next section, the bolognese is just that. This is a result of a few things.

First, cooking down an entire tube of tomato paste brings a rich body to this sauce. It gets even more body if you add in the optional red wine. Using the minimum amount vegetable broth also keeps this sauce thick. And using red lentils (instead of green or brown) helps thicken this sauce up (similar to how the red lentils thicken in my red lentil curry).

Also, using a wide-shaped pasta or ridged pasta helps the chunky, thick sauce cling to the noodles.

Flavorwise, bolognese is obviously quite meaty. Since I'm not using a vegan beef substitute, I won't claim that this recipe "tastes like beef or pork." But, it does have a deceptively meaty taste that is very satisfying thanks to all the layers of umami.

First, an entire tube of tomato paste (tomatoes are a natural source of umami, especially so when super concentrated in paste form;). Second, crushed walnuts enhance the meatiness of the lentils, both from a texture and taste perspective. You can enhance the flavor even more by toasting the walnuts.

Finally, you get what you love about bolognese in a wholesome plant-based way. Lentils are a humble superfood and a great way to help fight off anemia; their protein and slow-digesting fiber may in weight loss and maintenance. And walnuts are are good source of omega-three fatty acids (great for brain, skin, eye, heart, and mental health).

PS: If you're an instant Pot fan, try my Instant Pot One-Pot Bolognese in my cookbook, The Vegan Instant Pot Cookbook (you get to cook the pasta and sauce all together!).

Step-by-step instructions

First, soak your red lentils in water for at least 30 minutes, then drain. Meanwhile, dice the onions and mince the garlic.

Cook the onions in olive oil in a deep saute pan until a fond starts to appear. Then start deglazing the pan with a few splashes of water.

Cook for a total of 9-10 minutes, continuing to deglaze as needed, until the onions are deeply golden brown.

Add the garlic, dried oregano and thyme, and salt/pepper. Cook for 60-90 seconds, stirring frequently.

Add in the tube of tomato paste.

Stir the tomato paste into the onions for a few minutes, until darker in color (brick red).

Optional: deglaze with the red wine. Cook until the smell of alcohol burns off and the mixture becomes jammy.

Add in the vegetable broth, soaked red lentils, and finely chopped walnuts.

Cook the lentil mixture at a rapid simmer for 20 minutes.

Stir in the crushed tomatoes.

Cook the bolognese sauce for 15 to 20 minutes until the lentils are tender but still a bit al dente (I prefer 20 minutes for a more developed flavor). The sauce should be really thick by this point.

Stir in the balsamic vinegar and season to taste with salt and pepper.

Ingredient notes

1. Use tomato paste in a tube, not a can. Tomato pastes are NOT created equally. I learned this the hard way when I made this recipe using a can of tomato paste instead of a tube. I could taste the tinny metallic flavor from the canned tomato paste and it ruined the sauce for me (admittedly, I have fairly sensitive taste buds).

The way tomato paste from a tube is made and preserved makes it more flavorful and gives it a brighter and truer tomato flavor. The tube stuff is cooked at a lower temperature and preserved with salt (canned tomato paste is preserved with citric acid). Read more here about the differences at The Kitchn.

2. I like to finish my red sauces with a splash of good-quality balsamic vinegar. The acidity balances the richness, and the slight sweetness pairs nicely with the tomatoes. However, if you don't have a good-quality one, omit it (an inexpensive balsamic vinegar will just add a watery sour flavor). If your bolognese is a bit too sour, add in a teaspoon of sugar at the end instead of the balsamic.

A fantastic balsamic vinegar that's aged for at least 12 years. Tastes so much better than any store-bought balsamic vinegar I've tried.

3. Red wine is optional, so you can omit it if you don't drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.

Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. I made this recipe two days in a row (one version with wine, one without), and both me and my taste tester preferred the version with wine.

4. While it is definitely possible to make this recipe using only very budget-friendly ingredients, if you can spring for a few higher-quality ingredients, it makes a difference. Using the best ingredients you can find and afford is more important when the recipe uses so few ingredients (like this one).

For canned tomato brands, my favorite brands (in order) are Bianco Dinapoli, San Merican, and Cento. For tomato paste, I like Amore, Cento, Mutti, San Merican, and the Whole Foods 365 and Trader Joe's brands.

And for pasta, I really love this recipe with the tagliatelle from Seggiano, which makes high-quality authentic Italian pasta. I served this recipe to family and friends using a generic $1 fettuccine and this Seggiano tagliatelle, and it made the biggest difference in their opinions.

Tips for making this vegan bolognese

1. Soak your red lentils before you start on anything else. You'll need to soak them in cool water for 30 minutes, but you can soak them for up to 1 hour. This helps soften them up. If you don't soak the lentils, they will take closer to 45-60 minutes to soften in the bolognese.

2. To crush the walnuts, the easiest/quickest method is a food processor or spice grinder. But if you want to wash fewer dishes, just chop them very finely with a large knife. You want to chop them really finely; otherwise, you'll end up with hard bits of walnut. Not terrible but not great.

3. Use a deep sauté pan like the below, or a Dutch oven. If using a nonstick pan, you won't have as much deglazing and scraping to do.

A great hybrid of a saucepan and a sauté pan. I love using it for recipes like this where there's a fair amount of liquid involved.

Frequently Asked Questions

What's the best pasta shape to serve with this bolognese?

Spaghetti bolognese is an American invention and is NOT the best pasta shape to use for bolognese. That's because the thin noodle variety doesn't hold a chunky ragu-like sauce very well. Instead, the sauce pools at the bottom of the bowl.

In Italy, bolognese is often served with a wider pasta, such as tagliatelle. Pappardelle or fettuccine also work well. If you don't want to use a long pasta, a ridged pasta shape is also good for holding this hearty, chunky sauce. Think rigatoni and penne rigate (the ridged variety). Even gnocchi works well!

How do I store leftover bolognese?

If you're planning to eat only some of the pasta on the day you cook, the leftovers will stay best if you store the bolognese separately from the pasta. That said, the combined leftovers are still very tasty and should last 3-4 days in the fridge. This red lentil bolognese sauce stored separately will last a bit longer, 5 to 6 days.

Can I freeze bolognese?

Yes! The bolognese sauce (without pasta) freezes quite well. I like to freeze the bolognese sauce in these Souper Cubes. You can freeze them in 1/2 cup, 1 cup, or 2 cup increments, depending on how much you want to defrost and eat. You can also freeze in an airtight container (don't pack it to the top) or freezer bags.

How do you reheat the bolognese sauce?

Heat the leftover bolognese sauce in a saucepan on the stove over medium heat until warmed through, thinning out a bit with water or vegetable broth if it's very thick. Or, heat in a microwave-safe bowl. If frozen, thaw completely in the fridge before reheating. You can also reheat leftovers frozen (add to a saucepan, add water to thin, cover, and simmer it for 20-30 minutes until fully thawed).

What other lentils can I use besides red lentils?

I use red lentils because they cook down the softest (and quickest) out of the common lentil varieties. If you purchased red split lentils (sold as masoor dal in Indian grocery stores), they will cook even quicker.

Tip: If all you can find is brown or green lentils, you can use those (some readers have done so), but you'll likely need to increase the cook time by 5 to 10 minutes. Also, keep in mind, the texture might have more bite to it. If you have Puy lentils, again, you can try those, but you will need to increase the cook time by 5 to 15 minutes (and it will have more of a bite).

How else can I serve bolognese?

Aside from pasta, you can also serve the bolognese over zucchini noodles or sweet potato noodles for a lighter option. You can also use this filling as a vegan sloppy joe filling or dollop it over nachos for a spin on "chili cheese nachos."

Common substitutes for this lentil bolognese

In the event you don't have all the exact ingredients on hand, here are some substitutions to try.

Gluten-free? Use gluten-free pasta! The bolognese sauce itself is gluten-free.

No vegetable broth. You can use water, but you'll want to add more salt for a bit more flavor. Or, you can try using a vegetable broth powder like this! This particular is very flavorful and packed with umami. I do recommend using less of the broth powder per cup of water than the container calls for, as it can be very salty.

No walnuts? Pecans work just fine!

No red lentils? Green or brown lentils have a longer cook time but can still work (many readers have used these instead). Just check them along the way - they might need 5 to 10 minutes more.

Watch! How to make Lentil Bolognese

I had so much fun making this pantry friendly lentil bolognese (and a fancy pants version) and sharing it with my family. Watch the video to see which version comes out on top!

And if you enjoyed this recipe, please rate and review the recipe with your feedback below :) And tag me on Instagram with your recreations!

10-Ingredient Lentil Bolognese

This 10-Ingredient Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it's made with just 10 main ingredients-all pantry staples!

1 teaspoon dried thyme (or use more oregano)

1 ½ teaspoons kosher salt, plus more to taste

Freshly ground black pepper to taste

1/2 cup (120 mL) dry red wine (optional)**

1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand***

12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)****

Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it's shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.

Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it's darker red in color.

Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.

Add the crushed tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking.

If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.

I prefer to cook for 20 minutes for a more developed flavor.

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.

Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar)****, and stir to combine.

Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.

Note: If you're not serving all of the bolognese at this time, transfer the amount of bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

* As mentioned in the post, this recipe is best with tomato paste from a tube, not canned tomato paste.

** Dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah. See the "tips" section for recommended vegan-friendly brands.

*** For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can.

**** Read the package ingredients to ensure the pasta is egg-free!

*** If you don't have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of sugar (brown, coconut, or cane sugar; start with just 1 teaspoon, then taste, and add more as needed).

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Jump to Recipe This 10-Ingredient Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it's made with just 10 main ingredients-all pantry staples! A lot of the magic in a vegan kitchen happens in the pantry, and this Lentil Bolognese is a prime example.

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This link is close to what we make every holiday. Also, it's the most requested dish from my children, besides "jelly mix meatballs" I have substituted cream of onion soup in place of mushroom soup. I use frozen broccoli and don't use eggs.

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Pork Tenderloin sorta makes me happy. Okay, I lied. This balsamic pork tenderloin makes me happy.

Let me tell ya why. It just couldn't get any easier. Seriously.

Probably because it takes all of five minutes of my time to make, leaving my slow cooker to work its magic and make me look like the best cook ever.

Gosh, I love it when that happens.

You just open up a package of pork tenderloins from the grocery store, whisk up some simple ingredients that you have on hand in your pantry, toss it all into the slow cooker, set the timer, and then at supper time your family thinks you hung the moon - or something of grand proportions.

It's awesome, I think.

Totally 100% awesome.

Or lazy. Or something.

But, whatever it is, I'm totally in love with the result it gives me with this fabulously tender, flavorful, and delicious balsamic pork tenderloin.

If you've happened to try my Balsamic Beef recipe that I shared many, many, many months ago, then you'll realize that this uses the same balsamic mixture that I use with the beef recipe.

Let me tell you something. If you've not tried that recipe, you really, really should take care of that right about now! (I'm kidding. Sorta)

Once you've cooked your balsamic pork tenderloins, they will literally being falling apart tender. I have to use tongs and a huge slotted spoon to get mine out of my slow cooker!

Once you remove your pork tenderloins, you can spoon over more of the balsamic gravy that has cooked with the pork or you can pour it into a saucepan and cook it until it has reduced by half for a thick, sweet, delicious glaze. Your call.

For these photos, I couldn't wait on cooking it to reduce. We were starving and I had to get supper on the table immediately!

I'm sure you all have experienced that a time or two in your lives.

Right?

So, pull out that slow cooker and toss this in as soon as humanly possible. I promise you'll thank me.

Here's my Balsamic Pork Tenderloin Recipe. You are gonna LOVE it!

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Balsamic Pork Tenderloin that just melts in your mouth! This slow cooker balsamic pork tenderloin recipe is perfect for those busy weeknight supper or even special occasions!

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This recipe originally came form tastefully simple and I have tweaked it over the years. This is definitely a family favorite.

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This recipe is so yummy on a cold winter's day and is such a comfort food. It is very versatile and great way to use up leftovers.

Ingredients:

Mashed potatoes

3 C. Diced Ham

2 C. Shredded Cheddar Cheese

1 Small Onion

2 Tbsps. Butter

French's Fried Onions

Set oven to 350, Bake for 15 mins.

1.Start with making mashed potatoes your way. I love to put garlic and heavy or light cream in them to make them extra creamy.

2. Chop a small onion and put in a microwave dish with 2 tbsps. of butter. Microwave for 1 minute and stir. Microwave for 1 more minute and let stand.

3. Cut up ham into small cubes to make 3 cups.

4. Then you will need 2 cups of shredded cheddar cheese.

5.When you have the mashed potatoes done, mix in onions and ham and salt and pepper to taste.

6.In a 2 quart casserole dish, put half of the mashed potato mixture in and layer with half of the cheddar cheese, put remaining mashed potatoes in and sprinkle the rest of the cheddar cheese on top. Put in oven until cheese is melted. With 5 minutes left, sprinkle fried onions on the top and let them get crispy. Watch closely as they burn quickly. Remove and enjoy!!

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Slow Cooker Cheeseburger Dip (from a social studies lunch) -Scott Briggs

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Slow Cooker Cheeseburger Dip (from a social studies lunch) -Scott Briggs

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Ingredients

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 package (8 ounces) cream cheese, cubed

2 cups shredded cheddar cheese, divided

1 tablespoon Worcestershire sauce

2 teaspoons prepared mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato, chopped

1/4 cup chopped dill pickles

Tortilla chips or crackers

Directions

1. In a large skillet, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking beef into crumbles; drain. Transfer to a greased 1-1/2- or 3-qt. slow cooker. Stir in the cream cheese, 1-1/2 cups cheddar cheese, Worcestershire, mustard, salt and pepper. Sprinkle with remaining 1/2 cup cheese.

2. Cook dip, covered, on low until mixture is heated through and cheese is melted, 1-3/4 to 2-1/4 hours. Top with chopped tomato and pickles. Serve with tortilla chips or crackers.

Test Kitchen tips

Keep an eye on the dip toward the end of cooking. If it goes too long, the edges will get dark.

Nutrition Facts

1/4 cup: 157 calories, 12g fat (6g saturated fat), 46mg cholesterol, 225mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 10g protein.

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This fun dip recipe uses ingredients that I always have in the fridge, so it's easy to throw together on short notice. -Cindi DeClue, Anchorage, Alaska

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Nutrition Notes

Is This Recipe Vegan?

Yes, this recipe is vegan, as it contains no animal products.

Are Herbs and Spices Good for You?

The herbs and spices in this recipe-cilantro, cumin, ground chipotle chile, chili powder and garlic-have some amazing health benefits. Loaded with antioxidants, spices and herbs, in general, play a positive role in health. Specifically, certain herbs and spices can help improve heart health, lower the risk of cancer, reduce inflammation, help control blood sugar, protect against cognitive decline, lower blood pressure, bolster immunity and boost mood.

More does not necessarily mean better, though, when it comes to herbs and spices. Some of them can interfere with certain medications, so use them in moderation. And notify your health care practitioner of any herbs and spices you use regularly, especially if taking them as a supplement.

Are Black Beans Healthy?

Like other legumes, black beans are a great plant-based source of protein. They're also packed with vitamins, minerals and antioxidants. A 1/2 cup serving of black beans will give you about 7 grams of fiber, per the United States Department of Agriculture. Regularly including legumes like black beans in your diet may help reduce your risk of disease, including heart disease, cancer and neurodegenerative diseases, like Parkinson's and Alzheimer's. Black beans have a special type of fiber called resistant starch, which helps improve gut health. Black beans are also low glycemic and can help keep blood sugar stable.

Do Onions Have Any Health Benefits?

While onions may make you cry while cutting them, there is no reason to cry over their health benefits. Packed with antioxidants, onions have anti-inflammatory and antibacterial properties. They may help with blood pressure, and for people with diabetes, they can help lower blood sugar.

Tips from the Test Kitchen

Do I Need to Peel Sweet Potatoes?

To peel or not peel your sweet potatoes comes down to personal preference. We peel the sweet potatoes in this recipe, which helps the potatoes break down some and thicken the chili. However, leaving the peels on the sweet potato ups the fiber content of the dish and also helps the cubes hold together in the chili if you prefer more texture. It's up to you! If you do leave the peels on, make sure the sweet potatoes are scrubbed before chopping.

Is There a Substitute for Ground Chipotle?

We love the smoky heat ground chipotle lends to this chili. Chipotle peppers are smoked jalapeño peppers found in jars in a thick adobo sauce or dried and ground into powder. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online. If you can't find dried chipotle, you can substitute it with the jarred variety, adding one chopped chipotle in adobo in place of the ground. Chipotle peppers can be on the spicy side, so if you prefer a more mild chili, you can substitute regular chili powder for the chipotle or skip it altogether.

Garnishes to Try

This chili is great served with tortilla chips, cornbread and coleslaw or topped with a few garnishes. Monterrey Jack or Cheddar cheese would be excellent melted on top along with sliced radish, scallion or finely chopped sweet onion. Avocado adds creaminess along with sour cream if you want something to tame the heat, or you can try adding a fresh chopped tomato or roasted corn to have even more veggies in this healthy chili.

Can I Make Sweet Potato & Black Bean Chili Ahead?

Yes! Cover and refrigerate the chili for up to three days or freeze for up to three months.

Additional reporting by Hilary Meyer and Carrie Myers

# data[].attributes.attachment_link.description
This vegetarian sweet potato chili is a breeze to make. Eat it for lunch the next day or freeze the extras for another night.

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This is something my family and I make almost weekly. It is super easy, filling, and packed with veggies! There is no recipe from a website, but I know it by heart :)

Ingredients:

2-4 Cubed chicken breasts, I tend to buy premade chicken from the store, rotisserie or otherwise.

Pound of Penne pasta, use whatever you have on hand :)

2-4 cups of chicken broth

2-3 TBS of olive oil

Bag of baby spinach

Jar of sundried tomatoes in oil, make sure to get the ones in oil because we cook with the oil!

1 white onion diced small

Garlic, as much as your heart desires :)

Two 6 ounce packages of crumbled plain feta cheese, Wegmans has a family pack that we like to buy.

Parmesan cheese for the top

We always add whatever veggies we have on hand, but some of my favorites to add are yellow zucchini, artichoke hearts, red peppers sliced thin, and steamed broccoli :)

Directions:

Get a big pot of water starting to simmer on the stove for your pasta.

Cube chicken breasts and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Add olive oil to a pan on medium heat, and cook chicken breast until fully done.

Put cooked chicken off to the side, or for premade chicken just wait to add until later.

Add sundried tomatoes, sundried tomato oil, and olive oil to the pan on medium heat.

Add diced onions to the pan and cook until softened, 2-4 minutes.

Add garlic and sauté for another two minutes.

Add in bag of baby spinach and wilt down on the pan, you may not need the whole bag. At this point you would want to add in any extra veggies and sauté those for 5 minutes as well until everything is cooked together.

Add seasonings, salt, pepper, red pepper flakes, and Italian seasoning. These are all to taste.

Add chicken back to the pan.

Add chicken broth to veggies. Stir everything together.

Add one package of feta cheese to the sauce, mix and let simmer for 10-15 minutes.

While sauce is simmering, boil pasta according to box directions.

Drain pasta, and add the sauce to the pasta pot.

Thoroughly mix everything together, add in more feta to taste.

Serve with extra feta and parmesan on top!

Adjustments:

Feel free to add a little cream to make it creamier, it is a thinner sauce :)

Add whatever seasonings or veggies that you like, this is just how my family makes it. It is a very versatile dish!

I like to throw in some fresh lemon juice to make it nice and bright.

# data[].attributes.body
Ingredients

Cake

1 1/2cups granulated sugar

1cup vegetable oil

3eggs

2cups Gold Medal™ All Purpose Flour

2teaspoons ground cinnamon

1teaspoon baking soda

1teaspoon vanilla

1/2teaspoon salt

3cups shredded carrots (5 medium)

1cup coarsely chopped walnuts

Cream Cheese Frosting

1package (8 oz) cream cheese, softened

1/4cup butter or margarine, softened

2to 3 teaspoons milk

1teaspoon vanilla

4cups powdered sugar

Nutmeg, if desired

Heat oven to 350°

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes

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Prep 20 min

Total 1 hr 5 min

Servings 12

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Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

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Ingredients

Cake

Cream Cheese Frosting

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Steps

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Tips from the Betty Crocker Kitchens

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Nutrition

440 Calories, 26g Total Fat, 6g Protein, 46g Total Carbohydrate, 27g Sugars

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More About This Recipe

According to food historians, carrot cake is probably a variation of the carrot puddings that were popular in Medieval Europe. Since sugar and other sweeteners were precious at that time, enterprising cooks used the naturally sweet root vegetable as delicious substitute sweetener in many versions of a simple carrot cake recipe. As legend has it, George Washington celebrated the British evacuation in 1783 with a slice of carrot tea cake at Fraunces Tavern in lower Manhattan. Some things haven't changed: Not only is carrot cake still popular, but the restaurant is still in business. While some version of a carrot cake recipe can be found going to many centuries, the addition of cream cheese frosting seems to be a uniquely American innovation that began to appear in the 1960s. To keep the tradition going in your own kitchen, consider trying other versions of carrot cake recipes that feature clever plays on classic flavors.

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Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle.

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Instant Pot Parmesan Risotto - Jaime McKnight

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Instant Pot Parmesan Risotto - Jaime McKnight

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Such an easy meal to make as a side or an entree. We've dressed it up with various ingredients, such as asparagus, broccoli, shrimp or sausage.

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This creamy, no-fuss Instant Pot parmesan risotto is the perfect weeknight dinner. Stir in shrimp at the end for some protein or add corn & basil for a unique flavor twist.
Risotto is generally a time-intensive dish requiring frequent stirring and attention on the stove. It's never been a dish I considered making for a normal weeknight dinner. Until I started cooking with my Instant Pot...

Amazing, creamy risotto in less than an hour with hardly any stirring required? Yes! Is it traditional? No. Would an Italian chef approve? Probably not. Does it taste rich, creamy, and as close to the real thing as you'll get with this little effort? Absolutely!

Enjoy your easy, delicious dinner and don't tell your family how easy it was so they can be super impressed.

What is an Instant Pot?
This post contains affiliate links. See my disclosure policy.
An Instant Pot is a brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features.

I have the Instant Pot Duo 6qt , so all of my instructions are based on that one. All of the pressure cookers brands and models are pretty similar; they just name things a bit differently, so refer to your manual if I reference a button that you don't have on yours - or leave a comment in the notes and I'll try to help you out!

How to Make Instant Pot Risotto

Start by turning the Instant Pot on "Saute" and press the Saute button until it's on "More". Add the butter. When it's melted add the finely chopped onion and salt and cook for 3 to 5 minutes until the onion is softened. Stir occasionally. Then add the rice and cook for 2 minutes. Add some dry white wine and mix in, scraping up any rice that has stuck to the bottom of the pot. Then add the veggie broth and close the lid.

Close the pressure release valve and press the "Pressure Cook" or "Manual" button until it's on "Normal" and the "Pressure Level" until it's on "High". Then press the +/- buttons until the time shows 00:06 for six minutes. The Instant Pot will say "On" while it's getting up to pressure and then will start counting down.

When it's done, turn off the Instant Pot by pressing "Cancel" then open the pressure release valve to quick release the pressure (make sure to steer clear of the steam). When the float valve is down and the pressure is released, open the lid. Turn the Instant Pot on "Saute" again and stir in the parmesan cheese. Cook for a minute or two and then serve.

Variations on Instant Pot Risotto

Here are a few variations that I have tried successfully:

For Instant Pot Shrimp Risotto, stir in some peeled and thawed shrimp with the parmesan cheese. Cook for 3-4 minutes. The residual heat of the risotto will cook the shrimp perfectly.

For Instant Pot Corn & Basil Risotto, stir in some corn and dried basil with the rice. Delicious!

Looking for more Instant Pot grain-based recipes? Try this Instant Pot Enchilada Rice, Instant Pot Mushroom Farro Risotto, Instant Pot Mushroom Wild Rice Soup, or Instant Pot Rice & Beans! If you try this recipe for Instant Pot Risotto, leave a comment and review below and let me know how it worked out for you!

Instant Pot Risotto

Author: Cardamom & Coconut

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Instant Pot Parmesan Risotto - From Cardamom & Coconut Blog

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This easy, creamy, no-fuss Instant Pot Parmesan risotto is the perfect weeknight dinner. Mix it up with shrimp.