If you’re a fan of fresh dishes, then you’ll want to make this nutrient packed stir fry. Loaded with so much goodness it can stand alone as a Main Course or be part of a bigger meal.

This dish uses carrots, asparagus, fennel and spinach as the main vegetables, but feel free to use what you love best. There are no hard and fast rules to what you can put in this dish. But if you’re looking for something quick and nutritious, make this and you won’t be disappointed.

What Is This Vegetable Stir Fry Like

• Difficulty – Super easy! You just have to cut and stir fry vegetables. It’s all done in under 30 minutes and can be prepped before hand.
• Taste – This stir fry does not have any kind of sauce so the flavour comes directly from the vegetables and seasonings. Make sure to use really fresh ingredients!
• Serving – This will easily make six servings as a side dish or four generous servings as a main course. In the recipe card at the end of the post you can easily adjust serving sides to suit your needs.

Ingredients

• Olive oil – I used extra virgin olive oil to add to the wok for cooking the vegetables.
• Garlic – It’s best to use fresh minced garlic for the best flavour.
• Sun Dried Tomatoes – These add a fantastic flavour to the dish. I used the sun dried tomatoes that come packed in oil.
• Carrots – Any kind of carrots will work for this recipe.
• Asparagus – I used thick cut asparagus not the thin wild asparagus. If you use thin asparagus keep in mind it will cook much quicker.
• Fennel – Fresh fennel has a very strong and unique flavour. I used a whole bulb cut into small wedges for this stir fry.
• Spinach – I added a bag of fresh baby spinach at the very end. It added an extra layer of flavour to the dish.
• Salt – A small amount of salt is added to the dish at the end just to enhance the flavours.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Heat wok – In a wok or a skillet over medium to high heat, add the olive oil and the garlic. Give a quick stir and add the chopped sun dried tomatoes. Stir and cook for about 2 more minutes.
2. Cook vegetables – Add the carrots, asparagus and fennel. Stir really well and increase the heat to high. Continue to toss and stir occassionally during the next 10 – 12 minutes until the vegetables have softened. Add the fresh spinach and stir in until softened, about one more minute.
3. Season and serve – Remove from heat, season with salt and serve hot.

Recipe Tips

• Prep in advance – as stir frying usually requires a lot of chopping, do it before hand and keep it in the fridge before cooking time.
• Keep fresh garlic prepped – I use garlic in most stir frying. Prep and crush garlic, store it in olive oil in a sealed jar for up to a week. Big time saver in cooking!
• Store cut vegetables in the fridge – you can easily prep chopped vegetables in the fridge up to 3 days before using. By prepping in bulk, it makes dinner a lot easier.

Substitutions

• Carrots – You can use baby carrots, turnips, bell peppers or parsnips.
• Asparagus – A few great alternatives would be zucchini, sugar snap peas or green beans.
• Fennel – This offers a very unique flavour and if you don’t like the taste, you can easily leave it out Try using leeks or any kind of onions in it’s place.

Serving

• Side dish – This can be served up as a main course with fluffy white rice, noodles or light Lemon Basil Couscous.
• Main course – You might also like to serve it as a side dish to the Baked Honey Lime Salmon, Lemon Caper Chicken Thighs or the Soy Glazed Pork Tenderloin.

Frequently Asked Questions

Sheet Pan Roasted Mediterranean Vegetables

These Sheet Pan Roasted Mediterranean Vegetables could be your easiest summer side dish, ever! Just throw some vegetables on a baking tray, add garlic, salt and olive oil and call it a day. Easy, fresh and tasty!

Check out this recipe

Veggie & Soy Bean Sprout Stir Fry

If you happen to be craving something satisfying and healthy, make this Veggie & Soy Bean Sprout Stir Fry. It comes together quick and makes a great lunch or dinner option!

Check out this recipe

Quick Teriyaki Vegetable Stir Fry

Dinner done in a hurry with this Quick Teriyaki Vegetable Stir Fry. Full of flavour, wholesome, quick and delicious. If you got 5 minutes to chop a few things and 10 or so more minutes to cook you got dinner done!

Check out this recipe

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Spring Vegetable Stir Fry

Put together this Spring Vegetable Stir Fry in no time at all. Using carrots, asparagus, fennel, spinach and sun dried tomatoes for a bit of punch, this dish makes a great side for all your spring time meals.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: Healthy, Stir Fry, Vegetables

Servings: 6 servings

Calories: 117kcal

Author: Julia Pinney

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic crushed
• 1/2 cup sun-dried tomatoes roughly chopped
• 1 lb carrots peeled, ends trimmed and cut into thick 3 inch pieces
• 8 oz asparagus ends trimmed and cut into three inch pieces
• 1 bulb fennel cut into thin slices
• 2 cups fresh baby spinach
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a wok or a skillet over medium to high heat, add the olive oil and the garlic. Give a quick stir and add the chopped sun dried tomatoes. Stir and cook for about 2 more minutes.
• Add the carrots, asparagus and fennel. Stir really well and increase the heat to high. Continue to toss and stir occassionally during the next 10 – 12 minutes until the vegetables have softened. Add the fresh spinach and stir in until softened, about one more minute.
• Remove from heat, season with salt and serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spring Vegetable Stir Fry

Amount Per Serving (1 serving)

Calories 117 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 471mg20%

Potassium 798mg23%

Carbohydrates 17g6%

Fiber 5g21%

Sugar 9g10%

Protein 3g6%

Vitamin A 13048IU261%

Vitamin C 15mg18%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Spring Vegetable Stir Fry appeared first on Julia's Cuisine.

Nachos are always a hit at our place and these Loaded Veggie Nachos are fantastic! The fresh chopped vegetables gave them a very fresh flavour that you don’t want to miss out on!

What Are These Nachos Like

• Difficulty – This is a very easy recipe and requires no cooking skills at all. It’s all done in under 30 minutes!
• Taste – This dish has the classic nacho taste. The crisp nachos with fresh vegetables and melted cheese. A great Tex Mex appetizer for any party.
• Serving – This recipe makes 4 generous servings. It will easily serve more as part of a bigger spread. And in the recipe card at the end of the post you can easily adjust serving sizes.

Ingredients

• Bell peppers – I used a mix of red, yellow and green bell peppers.
• Onion – For these nachos, I used red onion. Adds a nice flavour as well as colour.
• Tomato – I also added a chopped tomato for freshness to the topping.
• Lime juice – Juice of one lime is added to the topping mix which adds a punch of flavour.
• Salt – I added a little salt to enhance the flavours.
• Tortilla chips – Make sure to buy thick tortilla chips. The thin ones will break apart and they won’t be strong enough to hold the toppings.
• Cheddar cheese – I used mild cheddar which worked really well for the nachos.
• Toppings – After mine were baked, I topped them with diced avocado, jalapeños and fresh cilantro.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C.
2. Make topping – In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
3. Assemble and bake – On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
4. Top and serve – Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

Recipe Tips

• Prep ahead – The topping can be made up to 24 hours before using.
• Use sturdy nachos – It’s important to buy thick nachos for this recipe. They will hold up in the recipe and won’t fall apart.
• Dice everything the same size – To get a good bite, make sure to dice all the vegetables the same size.
• Deseed the tomato – Make sure to deseed the tomato before dicing. the centre of tomatoes contain a lot of juice and this will make the nachos soggy.
• Bake until crispy – These will be baked at about 10 minutes. Make sure they are nice and crispy before taking them out of the oven for best results.
• Serve hot – Nachos have to be served as soon as they come out of the oven. They will go a little soggy the longer they sit out before serving.

Substitutions

• Cheddar cheese – I used a pretty mild cheddar cheese but you could use an aged cheddar or Monterey Jack cheese.
• Peppers – A great alternative to the topping I made would be the Pico de Gallo.
• Toppings – I topped mine with jalapenos, avocado and cilantro. You can mix it up and serve salsa, sour cream, guacamole or any other of your favourite Tex Mex toppings.

Serving

• These Loaded Veggie Nachos would go great with the Avocado and Corn Salad, The Roasted Bell Pepper Quesadillas and the Mexican Style Rice. You can choose your favourite Tex Mex dishes to serve with them!

Frequently Asked Questions

Homemade Spicy Salsa

You can't ever have a party without salsa! So go on and make this Spicy Homemade Salsa for your next Friday night in. Break out the nachos and you're all set!

Check out this recipe

Fish Tacos with a Spicy Mango Salsa

These Fish Tacos with a Spicy Mango Salsa are the perfect way to celebrate any Taco Tuesday. Crispy fried fish topped with a lightly spiced fresh mango salsa!

Check out this recipe

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

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Loaded Veggie Nachos

Who doesn't love a big plate of nachos! These Loaded Veggie Nachos are full of fresh peppers, tomatoes, onions, jalapeños, avocado and cheese. A great starter or even main!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizer, Lunch, Side Dish

Cuisine: Mexican, North American, Tex Mex

Keyword: baked appetizers, nachos

Servings: 4 servings

Calories: 587kcal

Author: Julia Pinney

Ingredients

• 1/2 Red pepper diced
• 1/2 Yellow pepper diced
• 1/2 Green pepper diced
• 1/2 red Onion diced
• 1 Tomato deseeded and diced small
• Juice of one lime
• 1/2 teaspoon salt
• 8 ounces corn tortilla chips
• 1 1/2 Cups cheddar cheese grated
• 1 avocado diced
• 1/4 cup jalapeños
• Small bunch fresh cilantro optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C.
• In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
• On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
• Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Loaded Veggie Nachos

Amount Per Serving (1 serving)

Calories 587 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 44mg15%

Sodium 519mg23%

Potassium 772mg22%

Carbohydrates 42g14%

Fiber 10g42%

Sugar 4g4%

Protein 16g32%

Vitamin A 1378IU28%

Vitamin C 74mg90%

Calcium 402mg40%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Loaded Veggie Nachos appeared first on Julia's Cuisine.

This summer, I grew a lot of tomatoes and they have been fantastic. Although, I planted several varieties back in the early spring, we were most successful with cherry tomatoes which we are still picking daily. And we love roasting tomatoes! Dishes like the Roasted Cherry Tomato and Feta Bruschetta and the Roasted Potato and Cherry Tomato Salad are a few ways you can use up some of those summer tomatoes.

What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in about 30 – 40 minutes.
• Taste – This is a fresh tasting dish that doesn’t have a sauce. The pasta noodles are lightly coated with butter and parmesan cheese with roasted tomatoes and garlic. A fantastic light summer dish.
• Serving – This makes 4 servings as a main course. You have to serve this dish fresh from the stove for best results. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

For the tomatoes

• Tomatoes – For this dish, I used a variety of cherry tomatoes and Roma tomatoes from my garden. Make sure to use ripe tomatoes!
• Olive oil – I used extra virgin olive oil to drizzle over the tomatoes for roasting.
• Garlic – I thinly sliced two cloves of garlic to add to the tomatoes. It gives a really good bite to the finished dish.
• Salt – A little salt is added to the tomatoes to enhance flavours.

For the pasta

• Pasta – I used linguine for this dish. The wider noodle worked great with the roasted tomatoes and parmesan cheese.
• Butter – This adds a fantastic flavour to this pasta dish.
• Garlic – Minced garlic has also been added to the butter on the stove top to add additional flavour to the pasta.
• Parmesan cheese – This is an excellent choice of cheese for this pasta dish. It’s light and flavourful.
• Seasoning – I just used salt and pepper for seasoning.
• Herbs – I topped off the dish with a little fresh chopped parsley when it was finished.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

• Roast tomatoes – Preheat oven to 400 degrees F/200 degrees C. Arrange the tomatoes on a large baking tray. Drizzle over olive oil, evenly arrange slices of garlic and sprinkle over salt. Roast for about 35 – 40 minutes until the tomatoes are roasted and most of the pan juices have evaporated. Remove from oven and set aside.
• Cook pasta – While the tomatoes are cooking, cook the linguine in boiling water according to package instructions. Drain and set aside
• Cook butter and pasta – In a large deep sided skillet set over medium heat, add the butter. Bring the butter to a sizzle, about one minute. Add the garlic and stir well and cook until fragrant. About one more minute.
• Finish the dish – Add the linguine and roasted tomatoes to the skillet and stir well to completely coat in the butter. Add the salt, pepper and parmesan cheese. Stir really well to coat completely.
• Serve – Serve immediately with fresh parsley and extra parmesan if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large raw garlic pieces in the pasta dish.
• Time saving – When you are roasting the tomatoes, get started on the stove top cooking. This will cut down on the total time of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used linguine pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta, spaghetti or rotini.
• Tomatoes – I used a mix of cherry tomatoes and small Roma tomatoes. You can use pretty much any variety of tomatoes, just make sure they are very ripe. Also, if you are not using cherry tomatoes, cut your tomatoes into about 2 inch pieces.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Red Pesto Tagliatelle

Dinner doesn't get a whole lot easier than this easy Red Pesto Tagliatelle. Using just six ingredients and with cooking time just 15 minutes, it's perfect for dinner on busy days.

Check out this recipe

Sun Dried Tomato Skillet Pasta

This Sun Dried Tomato Skillet Pasta is a great mid week dinner the whole family will love. A fully loaded pasta dish with sauteed zucchini and peppers and the addition of sun dried tomato pest for a fantastic flavour.

Check out this recipe

Roasted Cherry Tomato Orzo Pasta Salad

This quick and easy Roasted Cherry Tomato Orzo Pasta Salad can be enjoyed all summer long. Orzo combined with sweet roasted cherry tomatoes, sun dried tomatoes, herbs and fresh parmesan cheese.

Check out this recipe

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Pasta with Roasted Tomatoes and Garlic

Make this delicious and easy Pasta with Roasted Tomatoes and Garlic. I used seasonal tomatoes mixed with lots of garlic and parmesan! This dish is simple and pretty quick but it delivers big on flavour.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy dinners, linguine, roasted tomatoes

Servings: 4 servings

Calories: 540kcal

Author: Julia Pinney

Ingredients

For the tomatoes

• 1 lb garden tomatoes (roma tomatoes) Cut into 2 inch pieces if the tomatoes are large
• 2 tablespoons olive oil
• 3 cloves garlic thinly sliced
• 1 teaspoon salt

For the pasta

• 10 oz linguine
• 1/3 cup butter
• 2 cloves garlic minced3/4
• 3/4 cup parmesan cheese finely grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley for garnish if desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F/200 degrees C. Arrange the tomatoes on a large baking tray. Drizzle over olive oil, evenly arrange slices of garlic and sprinkle over salt. Roast for about 35 – 40 minutes until the tomatoes are roasted and most of the pan juices have evaporated. Remove from oven and set aside.
• While the tomatoes are cooking, cook the linguine in boiling water according to package instructions. Drain and set aside
• In a large deep sided skillet set over medium heat, add the butter. Bring the butter to a sizzle, about one minute. Add the garlic and stir well and cook until fragrant. About one more minute.
• Add the linguine and roasted tomatoes to the skillet and stir well to completely coat in the butter. Add the salt, pepper and parmesan cheese. Stir really well to coat completely.
• Serve immediately with fresh parsley and extra parmesan if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pasta with Roasted Tomatoes and Garlic

Amount Per Serving (1 serving)

Calories 540 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 53mg18%

Sodium 1590mg69%

Potassium 199mg6%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

Vitamin A 621IU12%

Vitamin C 1mg1%

Calcium 250mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Pasta With Roasted Tomatoes and Garlic appeared first on Julia's Cuisine.

You can never go wrong with Pasta! We love pasta dinners at our home, and this dish was no exception. If you love tangy flavours, this is a dish for you to dive into soon. And if you are a fan of capers, take a look at the Mushroom and Caper Pizza or the Cod Piccada with Sauteed Brussel Sprouts!

What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in under 20 minutes.
• Taste – A fresh and tangy pasta dish that isn’t creamy but brings so much flavour from the capers and roasted red peppers.
• Serving – This makes 4 servings as a main course. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

• Pasta – I used ziti pasta for this recipe. Ziti pasta is very similar to penne pasta and you can find it in the pasta section of your supermarket.
• Olive oil – This recipes uses extra virgin olive oil.
• Onion – I used a small white onion finely diced.
• Garlic – Only use fresh garlic for this recipe as it adds so much flavour to the finished dish. I used 4 large cloves. I peeled and thinly sliced the garlic.
• Butter – I used unsalted butter, if you do use salted butter just omit the salt in the recipe.
• Capers – If you are new to using capers, they have quite a unique tangy flavour. They are often packed in little jars and can usually be found next to the olives in the supermarket.
• Roasted red peppers – For this dish, I used jar roasted red peppers. It saves time and makes the recipe really easy. Jar roasted red peppers can be found in most supermarkets.
• Pasta water – A little bit of the pasta water is added to the finished dish to incorporate all of the ingredients.
• Gruyere cheese – This isn’t an overly cheesy dish, but about 1/2 cup of Gruyere cheese is added for flavour and texture.
• Seasonings – I kept it simple with just salt and black pepper.
• Herbs – Just a little fresh chopped parsley.

NOTE, The full recipe and instruction list can be found at the end of the post in the recipe card.

Instructions

1. Cook pasta – Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
2. Cook onions and garlic – In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
3. Add capers and red peppers – Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
4. Finish dish – Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
5. Garnish and serve – Serve immediately and garnish with extra cheese and black pepper if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large garlic pieces in the pasta dish.
• Save pasta water – When you drain the pasta, make sure to reserve some of the pasta water. As this isn’t a creamy dish, the pasta water is important to add a more silky texture to the dish and so the cheese doesn’t all clump together.
• Time saving – When you are cooking the pasta, start cooking the onions and preparing the rest of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used Ziti pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta or rotini.
• Onions – I used a small white onion. You could use brown onions, leeks or shallots for this dish.
• Gruyere cheese – Gruyere cheese is a hard Swiss cheese. It’s a little creamy and nutty in flavour. If you don’t have this cheese, parmesan makes a great alternative.
• Roasted Red Peppers  – I kept this recipe simple by using jar roasted red peppers. Alternatively, you could roast your own red bell peppers.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Roasted Red Pepper Quesadillas

Add these Roasted Bell Pepper Quesadillas to your dinner rotation soon. Using sweet roasted peppers, sharp cheddar cheese, a few spices and served with avocado and sour cream. Great for lunches and quick dinners.

Check out this recipe

Roasted Red Pepper & Feta Salad

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. 

Check out this recipe

Red Pepper & Spinach Bite Size Quiche

Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.

Check out this recipe

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Roasted Red Pepper Pasta with Capers

Make this quick and tasty Roasted Red Pepper Pasta with Capers for a delicious dinner soon! This pasta dish uses jar roasted red peppers to make this a quick dish and delivers big on flavour.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: capers, quick dinners, roasted peppers

Servings: 4 servings

Calories: 435kcal

Author: Julia Pinney

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 small onion finely diced
• 4 cloves garlic peeled and thinly sliced
• 3 tablespoons butter divided
• 2 tablespoons capers
• 1 cup roasted red peppers
• 1/2 cup reserved pasta water
• 1/2 cup Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
• In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
• Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
• Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
• Serve immediately and garnish with extra cheese and black pepper if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Roasted Red Pepper Pasta with Capers

Amount Per Serving (1 serving)

Calories 435 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 41mg14%

Sodium 1071mg47%

Potassium 236mg7%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 2g2%

Protein 13g26%

Vitamin A 608IU12%

Vitamin C 19mg23%

Calcium 208mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Roasted Red Pepper Pasta with Capers appeared first on Julia's Cuisine.

You will not be disappointed by making this Potato Zucchini Bake! It uses simple ingredients, comes together pretty quickly, can be made in advance and tastes so delicious! If you love Old Fashioned Scalloped Potatoes, this is the dish for you.

What is this Potato and Zucchini Bake Like

• Difficulty – A pretty straight forward dish to make. This dish uses a Roux Sauce. If you are unfamiliar and would like more tips, see the Roux Sauce post.
• Taste – A wonderful combination of tender potatoes with a mild zucchini flavour. It a little creamy, but not too much. The top crisps up nicely.
• Serving – This recipe makes four generous servings. In the recipe card below you can easily adjust serving sizes. Just keep in mind, if you scale up the recipe, you will need a bigger baking dish.

Ingredients

• Potatoes – I used medium sized potatoes for this recipe, it was four potatoes. Depending on the size of your potatoes, you may need more or less.
• Zucchini – One medium sized zucchini was plenty for this dish.
• Milk – I used whole milk, but semi skimmed will work fine.
• Butter – I used unsalted regular butter.
• Flour – Just all purpose flour works great for the sauce.
• Cheese – A mix of both Gouda and Parmesan cheese are used to make the creamy sauce.
• Seasonings – I used dried oregano, salt and pepper to season the sauce.
• Bread crumbs – This recipe uses panko bread crumbs to give the dish a bit of a crispy topping.

Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c.  Grease a 6 x 4 inch (or equivalent size) deep sided casserole or baking dish.  Set aside.
2. Thinly slice potatoes and zucchini – Peel and wash the potatoes.  Then, using a sharp knife, thinly slice the potatoes.  Slice them so thin that they can easily fold over.  Trim the ends off the zucchini.  Then, thinly slice the zucchini as you did with the potatoes.
3. Layer potatoes and zucchini – Layer the potatoes and zucchini in the casserole dish by placing a potato slice and then a zucchini slice.  Repeat for all potatoes and zucchini.  Set aside while you make the sauce.
4. Make sauce – In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute.  Add the flour and whisk until it forms a paste.  This will happen quickly.  Continue to stir for about a minute more.  Gradually start pouring in the milk.  Whisk as you pour.  The sauce will start to thicken as you whisk in the milk and it heats up.  Continue this process, until you have added all the milk.  This should take between 3 – 5 minutes.  Remove from heat and add the salt, pepper, oregano, Gouda cheese and Parmesan Cheese.  Stir until you have a smooth sauce. 
5. Pour over sauce – Pour the sauce over the vegetables making sure they are all coated.
6. Top with bread crumbs and extra cheese – Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese.  Sprinkle over the top of the casserole dish.
7. Bake – Loosely cover with foil and place in the oven for one hour.  Remove the foil and continue to bake for a further 20 minutes or until completely cooked through, golden and bubbly.
8. Serve – Remove from oven and allow to rest for about 5 minutes before serving.

Recipe Tips

• Cutting the potatoes and Zucchini – Make sure to thinly cut the potatoes and zucchini. For best results, cut the potatoes to about 1/8 inch and the zucchini to about 1/4 inch in thickness. You can slice them with a sharp knife or use a mandolin.
• Make ahead tips – You can completely prepare this in advance, cover it with foil and keep it in the fridge until baking time. Can be prepared up to one day before.
• Making the sauce – If you need extra tips, see the post for Roux Sauce for full step-by-step instructions.
• Cover with foil before baking – It’s important to cover the dish for about an hour while cooking. Otherwise it may dry out and the top will over cook.

Substitutions

• Potatoes – Change the flavour completely by using sweet potatoes.
• Cheese – I used a mix of Gouda and Parmesan cheese. You could opt to use just one of these or mix in Cheddar or Harvarti.
• Oregano – Feel free to use any dried herbs that you prefer like basil, rosemary, thyme, dill or even tarragon.
• Panko bread crumbs – Opt to use any kind of coarse bread crumbs or even crushed up crackers like Ritz for a great flavour.

Serving

This is a fantastic Thanksgiving side dish to add to your table. And here’s a few dishes you might like to serve it alongside.

• Simmered Pork Tenderloin Pot Roast
• Pork Medallions in a Dijon Mustard Sauce
• Italian Stuffed Chicken Breast
• Roasted Spatchcock Chicken
• Stuffing Topped Roasted Turkey Tenderloin

Frequently Asked Questions

Potato & Spinach Gratin

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!

Check out this recipe

Old Fashioned Scalloped Potatoes

Sometimes we all crave food from our childhoods that our grandmothers and mothers used to make. Well, it doesn’t get a whole lot more old school than these Old Fashioned Scalloped Potatoes. A classic family favourite that’s great for any season.

Check out this recipe

Parmesan Topped Zucchini

You can't beat a quick and tasty side dish. This Parmesan Topped Zucchini is prepped quick and then you just pop it in the oven until dinner time. Tender and soft zucchini roasted with garlic, olive oil, sea salt and fresh grated parmesan cheese. 

Check out this recipe

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Potato Zucchini Bake

Make this Potato Zucchini Bake for your perfect side dish soon.  Thinly sliced potatoes and zucchini nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Main Course

Cuisine: North American

Keyword: comfort food, thanksgiving side dishes

Servings: 4 servings

Calories: 337kcal

Author: Julia Pinney

Ingredients

• 1 lb potatoes approximately 3 large
• 1 medium zucchini
• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups milk
• 1/2 cup Gouda cheese grated
• 1/3 cup Parmesan cheese grated
• 1 Teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup Panko bread crumbs
• 2 Tablespoons Parmesan cheese for topping the dish

US Customary – Metric

Instructions

• Preheat oven to 375 degrees f/190 degrees c.  Grease a 6 x 4 inch (or equivalent size) deep sided casserole or baking dish.  Set aside.
• Peel and wash the potatoes.  Then, using a sharp knife, thinly slice the potatoes.  Slice them so thin that they can easily fold over.  Trim the ends off the zucchini.  Then, thinly slice the zucchini as you did with the potatoes.
• Layer the potatoes and zucchini in the casserole dish by placing a potato slice and then a zucchini slice.  Repeat for all potatoes and zucchini.  Set aside while you make the sauce.
• In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute.  Add the flour and whisk until it forms a paste.  This will happen quickly.  Continue to stir for about a minute more.  Gradually start pouring in the milk.  Whisk as you pour.  The sauce will start to thicken as you whisk in the milk and it heats up.  Continue this process, until you have added all the milk.  This should take between 3 – 5 minutes.  Remove from heat and add the salt, pepper, oregano, Gouda cheese and Parmesan Cheese.  Stir until you have a smooth sauce.
• Pour the sauce over the vegetables making sure they are all coated.
• Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese.  Sprinkle over the top of the casserole dish.
• Loosely cover with foil and place in the oven for one hour.  Remove the foil and continue to bake for a further 20 minutes or until completely cooked through, golden and bubbly.
• Remove from oven and allow to rest for about 5 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Cutting the potatoes and Zucchini – Make sure to thinly cut the potatoes and zucchini. For best results, cut the potatoes to about 1/8 inch and the zucchini to about 1/4 inch in thickness. You can slice them with a sharp knife or use a mandolin.
2. Make ahead tips – You can completely prepare this in advance, cover it with foil and keep it in the fridge until baking time. Can be prepared up to one day before.
3. Making the sauce – If you need extra tips, see the post for Roux Sauce for full step-by-step instructions.
4. Cover with foil before baking – It’s important to cover the dish for about an hour while cooking. Otherwise it may dry out and the top will over cook.

Nutrition Facts

Potato Zucchini Bake

Amount Per Serving (1 serving)

Calories 337 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 56mg19%

Sodium 1091mg47%

Potassium 847mg24%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 9g10%

Protein 19g38%

Vitamin A 550IU11%

Vitamin C 31mg38%

Calcium 517mg52%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Potato Zucchini Bake appeared first on Julia's Cuisine.

Summer is the time to keep dinners light and easy. With this Summer Pasta with Peas and Parmesan you can do just that. Much like the Creamy Parpadelle with Asparagus, this a super tasty, easy and light dish to make all summer long.

What’s This Pasta Dish Like

• Difficulty – A super easy dish to make that comes together in under 30 minutes!
• Taste – This dish has a light and fresh taste which makes it perfect for summer. It has a creamy texture but doesn’t yield a lot of sauce.
• Serving – This pasta dish makes four good sized servings. You can easily adjust the servings in the recipe card at the end of the post.

Ingredients

• Pasta – This recipe uses rigatoni pasta.
• Onion – I used a small white onion.
• Oil – Olive oil works great in this recipe
• Garlic – I used a small amount of minced garlic to add a punch to the sauce.
• Cream – Heavy cream is used to make the rich pasta sauce.
• Pasta water – This recipe uses reserved pasta water from cooking water. Pasta water has starch and adds to thickening the sauce.
• Peas – Frozen peas work great.
• Butter – A small amount of butter is added to the final touches of the pasta dish to make the sauce a little creamier.
• Herbs – I used fresh parsley
• Seasonings – I used salt and black pepper
• Cheese – Finely grated parmesan cheese is added at the end to complete the dish.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

• Cook pasta – Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• Cook onions – While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Make sauce and finish dish – Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

Recipe Notes

• Make sure to reserve the pasta water – This is important for thickening and making the sauce. The starch from the pasta water will help thicken the sauce.
• Multi task – This dish comes together pretty quickly. Just keep in mind you should get the pasta going when you are making the sauce.

Substitutions and Additions

• Frozen peas – These worked really well in this recipe and I highly recommend them. They added a nice sweetness to the dish. You could use fresh peas. If using fresh, you will have to steam them for about 3 – 5 minutes longer.
• Rigatoni pasta – This wide pasta works wonderfully with this dish. You could use pasta spirals, penne pasta or even spaghetti or tagliatelle.
• Heavy cream – Heavy cream works well for the rich sauce for this pasta dish. Alternatively, you could use half and half or light cream. Both of these alternatives will work.
• Herbs – I used fresh parsley, but fresh mint or fresh basil would work well also.
• Additions – You could add cooked cubed chicken, tuna, cooked salmon or even Italian sausage to make this a more substantial meal.

What to Serve With This Summer Pasta Dish

Looking to complete your summer dinner table? Serve this with the Bacon and Tomato Salad and the tasty little Caprice Salad Sticks! If you’d like to make it a side dish, why not serve it with the Crispy Fried Chicken Cutlets.

Frequently Asked Questions

Lemon Pasta with Spinach

Super simple pasta! Sometimes simple is best and it doesn't get a whole lot easier than this Lemon Pasta with Spinach. On the table under half an hour and makes for the perfect spring time dinner or even lunch.

Check out this recipe

Lemon Garlic Butter Pasta

This Lemon Garlic Butter Pasta is easy, quick and very satisfying. Tender cooked pasta in a creamy butter & lemon pasta sauce. Using fresh lemon juice and zest for the best flavour. Put it on your dinner rotation this week!

Check out this recipe

Creamy Parpadelle with Asparagus

Creamy pasta dishes are great any time of year, even in the summer. This Creamy Parpadelle with Asparagus is full of creamy richness and on your dinner table in just 15 minutes! A great dinner at the end of a busy day.

Check out this recipe

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US CustomaryMetric

Summer Pasta with Peas and Parmesan

Make this quick and easy Summer Pasta with Peas and Parmesan soon. A light and easy dish made with rigatoni pasta, parmesan cheese and fresh summer peas. It comes together quick and makes for a delicious summer dinner.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy pasta, stove top pasta, summer pasta

Servings: 4 servings

Calories: 575kcal

Author: Julia Pinney

Ingredients

• 8 oz rigatoni pasta
• 1 small onion finely diced
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 cup heavy cream
• 3/4 cup pasta water reserved from cooking the pasta
• 1 cup green peas thawed
• 1 tbsp butter
• small bunch fresh chopped parsley
• 1 tsp salt
• 1 tsp black pepper
• 3/4 cup parmesan cheese finely grated

US Customary – Metric

Instructions

• Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Summer Pasta with Peas and Parmesan

Amount Per Serving (1 serving)

Calories 575 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 88mg29%

Sodium 928mg40%

Potassium 302mg9%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 5g6%

Protein 18g36%

Vitamin A 1389IU28%

Vitamin C 15mg18%

Calcium 290mg29%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping By & Hope To See You Soon!

The post Summer Pasta with Peas and Parmesan appeared first on Julia's Cuisine.

Originally published May 28th, 2015. Updated on April 20th, 2023 to include new photos, recipes tips, frequently asked questions and more relevant information.

Hands up if you love all things Tex-Mex? I love all things wraps, tacos, fajitas, rice, spice. If you look around the blog, you find dishes like Mexican Spiced Rice, Fish Tacos with a Mango Salsa, Loaded Veggie Nachos and so much more. So I no stranger to flavours south of the boarder.

If you love Tex-Mex as much as we do, keep reading and put these on the table soon!

What Are These Quesadillas Like

• Difficulty – Really easy and quick to put together. You do have to roast the peppers though and that takes about 30 minutes.
• Taste – These quesadillas have a fantastic fresh flavour with a hint of spice! They would make a great appetizer or lunch idea.
• Serving – This recipes serves two people, but you can easily adjust the serving in the recipe card below.

Ingredients

• Bell peppers – I used red, green and yellow bell peppers.
• Seasoning – I seasoned the peppers with cumin, salt and chili flakes.
• Olive oil – This was used to drizzle over the peppers and to cook the quesadillas.
• Tortilla wraps – I used medium sized flour tortilla wraps.
• Cheese – This recipes uses grated cheddar cheese.
• Toppings to serve – To serve on the side I suggest basic sour cream and avocado.3

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. Cook the peppers – Preheat oven to 350 degrees F. Put the red peppers on a baking sheet and evenly sprinkle over the cumin, chili flakes and salt. Drizzle over one tablespoon of the olive oil and give a good toss. Roast in oven for about 25 – 30 minutes until soft. Remove from oven.
2. Assemble quesadillas – Lay out two tortilla wraps. Evenly spread over the peppers on each tortilla wrap. Sprinkle over cheddar cheese and place the other tortilla wrap on top.
3. Cook quesadillas – Heat a skillet over medium to high heat and add olive oil. Place the two quesadillas in the pan. Cook for about 3 minutes and then flip them over and cook for a further 2-3 minutes until they are golden and the cheese has melted.
4. Serve – Remove from heat and cut into 4 quarters. Serve with fresh avocado and sour cream

Recipe Tips

• Prep ahead – If you want to save time, you can prep and cook the peppers up to a day before putting these together.

Subsitutions

• Bell Peppers – I used three colours of bell peppers, you could just choose red. As well, onions would make a great addition as well.
• Tortillas – I used regular sized flour tortillas. Alternatively you could use mini tortillas or you could use corn tortillas to make them gluten free.
• Cheese – This recipe uses sharp cheddar cheese. Use whatever cheese you like. Monterrey Jack, Gouda, Havarti and just a few other options.
• Cooking method – These peppers were roasted in the oven. You can easily sautee them on the stove top.

To sautee peppers: Heat a large skillet over medium heat and add one tablespoon of olive oil. Add the peppers with the seasonings and give a really good stir.

Frequently Asked Questions

Here’s a Few Other Recipes You Might Enjoy

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Roasted Red Pepper Quesadillas

Great as a lunch, snack or even dinner. Loaded with fresh roasted peppers, avocados & cheese!

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Lunch, Main Course

Cuisine: Tex Mex

Keyword: Lunch, quesadillas, snack

Servings: 4 servings

Calories: 409kcal

Author: Julia Pinney

Ingredients

• 3 Bell Peppers thinly sliced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon chili flakes
• 2 tablespoons olive oil divided
• 4 Flour Tortilla Wraps
• 3/4 cup cheddar cheese grated
• 2 avocados halved and cut into slices
• Sour cream

Instructions

• Preheat oven to 350 degrees F. Put the red peppers on a baking sheet and evenly sprinkle over the cumin, chili flakes and salt. Drizzle over one tablespoon of the olive oil and give a good toss. Roast in oven for about 25 – 30 minutes until soft. Remove from oven.
• Lay out two tortilla wraps. Evenly spread over the peppers on each tortilla wrap. Sprinkle over cheddar cheese and place the other tortilla wrap on top.
• Heat a skillet over medium to high heat and add olive oil. Place the two quesadillas in the pan. Cook for about 3 minutes and then flip them over and cook for a further 2-3 minutes until they are golden and the cheese has melted.
• Remove from heat and cut into 4 quarters. Serve with fresh avocado and sour cream.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Roasted Red Pepper Quesadillas

Amount Per Serving (1 quesadilla)

Calories 409 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Cholesterol 15mg5%

Sodium 307mg13%

Potassium 881mg25%

Carbohydrates 32g11%

Fiber 10g42%

Sugar 7g8%

Protein 9g18%

Vitamin A 3595IU72%

Vitamin C 132mg160%

Calcium 158mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For STopping by & Hope To See You Soon!

The post Roasted Bell Pepper Quesadillas appeared first on Julia's Cuisine.

Since the beginning of the month, I’ve been making and enjoying quite a few soups. And my husband even jumped on the bandwagon and made French Onion Soup last night. I’ve somehow convinced him to cook on Monday’s. We’re one week in, so let’s see how long it lasts…ha! I’m hopeful so fingers crossed.

In the meantime, I just recently made this Mediterranean style soup and it was so good. I just ate it with some salted crackers but it would go wonderful with Fluffy White Dinner Rolls or the Parmeasn & Chive Biscuits.

What’s This soup Like

• Difficulty – A very easy one pot soup that anyone can make. The instructions are easy to follow and from start to finish you’ll have it on the table in under and hour.
• Taste – This soup is subtle yet flavourful. The dried herbs with the broth add to a nice flavour.
• Serving – This recipe makes four generous servings. You can easily scale the recipe up or down in the recipe card. It’s great served with fresh parmesan cheese and some crackers.

Ingredients

• Vegetables – For this soup I used carrots, onions and fresh spinach.
• White beans – I used jar (can) cooked white beans. These are often refereed to as cannelloni beans and can be found in most supermarkets.
• Broth – I used a carton of store bought vegetable broth.
• Dry herbs – Oregano and thyme.
• Oil – I used olive oil to sautee the onions.
• Other flavours – I added fresh minced garlic and bay leaves to really boost the soup flavour.
• Seasonings – Regular table salt and fresh cracked black pepper.
• For serving – I topped the bowls with fresh parsley and grated parmesan cheese.

IMPORTANT, Find the full recipe and instructions at the end of the post in the recipe card.

Instructions

1. Sautee onions – In a large pot set over medium heat, add the olive oil and garlic. Sautee for about a minute and add the diced onions and bay leaves. Sautee the onions for about 5 minutes until they are soft.
2. Add carrots, herbs and cook down – Add the diced carrots, thyme and oregano to the pot. Stir well and allow flavours to infuse for about 2 minutes. Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to low and allow to cook for about 20 minutes.
3. Add beans and spinach – Add the white beans to the pot, stir well and allow to come to a simmer for about 2 – 3 minutes. Add the fresh spinach and stir until wilted.
4. Season – Season to taste with salt and pepper and add fresh chopped parsley.
5. Serve – Serve topped with fresh grated parmesan cheese if desired.

Recipe Tips For making Soups

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 4 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.
• Season just before serving – To avoid over salting a soup, don’t season until the end.  At times, broths can contain enough salt and you may not need to add any additional salt to your soup.

Substitutions

• Vegetable broth – I like the addition of this broth for the soup, but by all means you can use a chicken broth for a more meaty flavour if you like.
• Herbs – I used a combination of fresh and dry herbs for this recipe and they all worked really well. You could use fresh basil for a different finishing flavour in the end.
• Additions – I kept this soup vegetarian, but you it would be nice with some shredded chicken or even pork for a more substantial soup.

Serving

This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.

Frequently Asked Questions

Minestrone Soup

Minestrone Soup is an all time classic soup. A tomato based soup, loaded with fresh vegetables and pasta. This is a vegetarian version but you can add Italian sausage if you prefer.

Check out this recipe

Leftover Chicken & Vegetable Soup

This Leftover Chicken & Vegetable Soup is a great one to keep in mind for when you have leftovers! A simple and warming soup!

Check out this recipe

Warming Vegetable Soup

Dive into a bowl of this Warming Vegetable Soup this fall. It's hearty, healthy and packed full of so much goodness. Made with potatoes, carrots, onions, lentils and all wrapped up in warming stock and topped off with a little fresh parsley.

Check out this recipe

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US CustomaryMetric

White Bean and Spinach Soup

Stay on track this month with this warming and healthy White Bean and Spinach Soup. An easy winter soup made with vegetable broth, herbs, carrots, onions, white beans and spinach. A flavourful soup that's a meal in itself.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: Mediterranean

Keyword: soup recipes, spinach, white bean recipes

Servings: 4 servings

Calories: 310kcal

Ingredients

• 3 large carrots diced small
• 1 large white onion diced small
• 2 1/2 cups white beans cooked
• 3 cups fresh spinach
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 2 bay leaves
• 3 cloves garlic minced
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• fresh chopped parsley for serving
• grated parmesan cheese for serving if desired

US Customary – Metric

Instructions

• In a large pot set over medium heat, add the olive oil and garlic. Sautee for about a minute and add the diced onions and bay leaves. Sautee the onions for about 5 minutes until they are soft.
• Add the diced carrots, thyme and oregano to the pot. Stir well and allow flavours to infuse for about 2 minutes. Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to low and allow to cook for about 20 minutes.
• Add the white beans to the pot, stir well and allow to come to a simmer for about 2 – 3 minutes. Add the fresh spinach and stir until wilted.
• Season to taste with salt and pepper and add fresh chopped parsley.
• Serve topped with fresh grated parmesan cheese if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
2. Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
3. Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
4. Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 4 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.
5. Season just before serving – To avoid over salting a soup, don’t season until the end.  At times, broths can contain enough salt and you may not need to add any additional salt to your soup.

Nutrition Facts

White Bean and Spinach Soup

Amount Per Serving (1 bowl)

Calories 310 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 1748mg76%

Potassium 1006mg29%

Carbohydrates 48g16%

Fiber 11g46%

Sugar 8g9%

Protein 14g28%

Vitamin A 9811IU196%

Vitamin C 7mg8%

Calcium 164mg16%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You soon!

The post White Bean and Spinach Soup appeared first on Julia's Cuisine.

Chicken & Leek Pie

This Creamy Chicken & Leek Pie is your perfect comfort food. Tender pieces of chicken wrapped up in a creamy leek sauce and topped with golden puff pastry!

Find the full recipe for Creamy Chicken & Leek Pie

Classic Beef Stew

Make this Classic Beef Stew for a cosy dinner in and you won’t be disappointed. Tender pieces of beef with potatoes, carrots, onions and celery all wrapped up in a delicious slow cooked broth. Serve it with some fresh bread and you’re all set for dinner.

Find the full recipe for Classic Beef Stew

Slow Cooker curry Chicken with Coconut Milk

Why not try this Slow Cooker Curry Chicken with Coconut Milk to make cooking curry easier. An easy mid week curry that can be popped in the slow cooker before work and all ready when you get home. Just steam some rice and you’re all set for a delicious comfort dinner any night of the week.

Find the full recipe for Slow Cooker Curry Chicken with Coconut Milk

Baked Penne pasta with chicken

This Baked Penne Pasta with Chicken makes a great weeknight dinner for the whole family. A creamy sauce made with Gouda and parmesan with pasta and tender pieces of chicken. Make it ahead of time and bake just before serving!

Find the full recipe for Baked Penned Pasta with Chicken

Chicken Marsala

This is my take on a comforting classic! If you’ve never tired Chicken Marsala, give it a try for a bit of comfort on a chilly evening this fall.

Find the full recipe for Chicken Marsala

Bell Pepper and Bacon Pasta Bake

What’s more comforting than a delicious pasta dish?  If I find out, I’ll let you know.  This Bell Pepper and Bacon Pasta Bake would be sure welcomed on a blustery cold evening.  Take a look and see how it comes together.

Find the full recipe for Bell Pepper and Bacon Pasta Bake

Creamy Parmesan and Leek Turkey

My new favourite dish! This Creamy Parmesan & Leek Turkey can be on your dinner table in under 30 minutes! This dish delivers on all the creaminess and all the flavour. Using turkey cutlets, cooking wine, cream and fresh parmesan, you just know it’s going to be great.

Find the full recipe for Creamy Parmesan and Leek Turkey

Beef & Squash Tagine

Bring the flavours of Morocco to your dinner table with this Beef & Squash Tagine. Tender slow cooked beef and squash in a spiced tomato sauce full of chickpeas and apricots. Serve it over fluffy couscous and spice up your weekly dinner rotation.

Fine the full recipe for Beef & Squash Tagine

Creamy Chicken & Vegetable Pie

Can I just say that this Creamy Chicken & Vegetable Pie is one your are going to want to file in favourites for those chilly autumn and winter evenings. Mark my words, you’ll love it, so keep on reading for the ultimate comfort food!

Find the full recipe for Creamy Chicken and Vegetable Pie

Macaroni & Cheese

Macaroni & Cheese is an all time family favourite that is a must make dinner. This one is creamy layers of deliciousness topped with a breaded topping for a crunchy topping. One the kids and adults will love.

Find the full recipe for Macaroni and Cheese

Mikes Seafood and Sweetcorn Chowder

There’s nothing like a warming bowl of chowder. Mike’s Seafood & Sweetcorn Chowder delivers on all the flavours. Tender pieces of shrimp and white fish cooked cooked in a seafood broth with creamy sweetcorn and even a kick of heat. Great served just as it with some warm Fluffy White Dinner Rolls on the side.

Find the full recipe for Mike’s Seafood and Sweetcorn Chowder

Penne pasta and Broccoli Bake

This family friendly, weeknight Penne Pasta & Broccoli Bake is a great mid week dinner. Tender pasta noodles in a creamy parmean sauce with broccoli. A great make ahead dish the whole family will love. You can prepare it in the morning, pop it in the fridge and bake just before serving.

Find the full recipe for Penne Pasta and Broccoli Bake

Stove Top Balsamic & Tomato chicken with Roasted Potatoes

Easy stove top comfort food for any day of the week. This Stove Top Balsamic & Tomato Chicken with Roasted Potatoes uses minimal ingredients and is full of flavour with the sweetness of the ripe tomatoes and the tangy bite of the balsamic vinegar. One to file in “To Make” this fall.

Find the full recipe for Stove Top Balsamic & Tomato Chicken with Roasted Potatoes

Tomato and Mozzarella Baked Penne

Comfort food at it’s very best with this Tomato & Mozzarella Baked Penne dish. Tender penne pasta cooked in a rich marinara sauce and loaded with fresh mozzarella. A great prep ahead family dinner that you can pop in the fridge and bake just before serving.

Find the full recipe for Tomato and Mozzarella Baked Penne

Creamy Chicken Stroganoff

Looking for some new comfort food to add to your dinner rotation? Well, this Creamy Chicken Stroganoff has comfort all wrapped up. Tender pieces of chicken in a creamy sauce made from mustard, paprika, stock and sour cream. Serve with rice or pasta for a complete dinner.

Find the full recipe for Creamy Chicken Stroganoff

Spaghetti Bolognese

You can’t beat a great classic Spaghetti Bolognese. A rich tomato meat sauce served over soft pasta noodles. A sauce that takes a little love and time but delivers big on flavour!

Find the full recipe for Spaghetti Bolognese

Stewed Tuna in Onions

This Atun Encebollado (Stewed Tuna in Onions) is a great hearty stew like dish that comes together and is all done in one skillet. Caramelized onion, with fresh tuna, white wine and fish stock all come together to make this a delicious dish!

Find the full recipe for Stewed Tuna in Onions

Chicken Alfredo

Calling all pasta lovers for this creamy Chicken Alfredo. I love a good creamy pasta dish and this one brings all the flavour and creaminess in a perfect bite. Serve it just as it is, no need for any fussy sides for this show stopper dinner!

Find the recipe for Chicken Alfredo

Cod au Gratin

Cod au Gratin is a classic and comforting dish and I’ve been making it for years. This dish never disappoints and is perfect served with crisp vegetables and some home made bread. Take a look!

Find the full recipe for Cod au Gratin

Chicken and Spinach Lasagna

Well, this Chicken and Spinach Lasagna is my all time favourite lasagna recipe.  Tried and tested more times I can count over pretty much the past 20 years. Made with homemade marinara sauce, lots of fresh spinach and mozzarella. A real winner of a dinner!

Find the full recipe for Chicken & Spinach Lasagna

Creamy Stove top Pork & Zucchini

Comfort food in July because sometimes you just need it. This Creamy Stove Top Pork & Zucchini is worth standing over the stove for, even in July. With tender pork loin chops topped off with a creamy & flavoursome sauce, it is sure to be a winner whatever the season.

Find the full recipe for Creamy Stove Top Pork and Zucchini

Classic turkey Tetrazzini

Creamy pasta dishes can be enjoyed any season. This Classic Turkey Tetrazzini is no exception with it’s sauteed mushrooms, tender turkey, creamy parmesan sauce and a delicious pasta. An absolute pleaser for all pasta lovers.

Find the full recipe for Classic Turkey Tetrazzini

Three Bean Chili

Why not dive into a warming bowl of this Three Bean Chili the next time a craving strikes for something warm and hearty. Not only is it comforting and delicious, it’s a packed with nutrients and under 200 calories a bowl!

Find the full recipe for Three Bean Chili

Creamed Spinach and Mushroom chicken

This Creamed Spinach & Mushroom Chicken dish is easy, tasty, relatively quick and all done in one pan. A great comfort food for chilly days and would go great alongside some basic roasted vegetables or even mashed potatoes.

Find the full recipe for Creamed Spinach and Mushroom Chicken

Slow Cooker Beef Stew

Cosy up with a big bowl of this comforting Slow Cooker Beef & Vegetable Stew. A delicious stew with tender pieces of beef and hearty vegetables all wrapped up in a thick and rich broth. Serve it with a Rustic Bread loaf for a complete comfort dinner.

Find the full recipe for Slow Cooker Beef and Vegetable Stew

turkey Meatballs in Marinara Sauce

Take a spin on classic meatballs and use turkey! For a lighter spaghetti and meatballs, give these Turkey Meatballs in Marinara Sauce.

Find the full recipe for Turkey Meatballs in Marinara Sauce

Broccoli and Cheddar Casserole

Dive into the 1950s with this traditional Broccoli and Cheddar Casserole. Basic, easy comfort food that’s great for chilly fall evenings. A dish for the whole family to enjoy as a side or even a main course. Eat your greens!

Find the full recipe for Broccoli and Cheddar Casserole

Smothered Pork Loin in a Cream Sherry Sauce

What better dish on a cold wet day than this Smothered Pork Loin in a Cream Sherry Sauce. Tender roasted pork served with a delicious velvety cream sauce. Perfect for the chilly fall days ahead.

Find the full recipe for Smothered Pork Loin in a Cream Sherry Sauce

Chicken Leek & Broccoli Oven Pasta

This Chicken, Leek & Broccoli Oven Pasta is studded with veggies smothered between layers of cheese and pasta. A delicious dinner for everyone!

Find the full recipe for Chicken Leek and Broccoli Oven Pasta

Turkey & Mushrooms in a Creamy White Wine Sauce

This Turkey & Mushrooms in a Creamy White Wine Sauce is a great dinner any day of the week. Lightly seasoned turkey cutlets cooked in a rich white wine sauce with mushrooms and onions. Great served with Fluffy Mashed Potatoes.

Find the full recipe for Turkey & Mushrooms in a Creamy White Wine Sauce

Thanks for Stopping by & Hope To See You soon!

The post 30 Comfort Food Recipes For Fall appeared first on Julia's Cuisine.

When it comes to potatoes, there honestly are endless ways to prepare and cook them. At our home, potatoes feature several times every single week all through the year. And one of my all time favourite potato recipes has to be the Crispy Roasted Potatoes. But my love for potatoes, doesn’t end there. For as long back as I can remember, “the spud” has been an integral part on the dinner table. Do you love potatoes? Take a look at the collection and save it for later when you have potatoes on hand!

Parmesan and Garlic Potato Wedges

You’re going to want to try out these Parmesan and Garlic Potato Wedges this summer. Thick cut wedges seasoned in oregano, garlic powder, onion powder and olive oil. Then they are topped off with fresh grated parmesan and baked to crispy perfection.

Get the recipe here for Parmesan and Garlic Potato Wedges

Potato and Spinach Gratin

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Perfect for chilly days with the Slow Cooker Lemon Rosemary Chicken. A great comfort food that can be served as a side dish or even a main course.

Get the recipe here for Potato and Spinach Gratin

Paprika Spiced Potato wedges

These crispy Paprika Spiced Potato Wedges make the best side dish or even snack food. Chunky potato wedges, coated in a paprika spice blend and baked in the oven to crispy perfection. A great side dish any day of the week.

Get the full recipe here for Paprika Spiced Potato Wedges

Potato and Leek Cakes

These Potato and Leek Cakes are crispy on the outside and creamy on the inside. Using mashed potatoes, sauteed leeks and just a few herbs, they are an absolute hit.

Get the full recipe here for Potato and Leek Cakes

Crispy Oven Roasted parmesan Baby Potatoes

Here’s the perfect little crispy potato coated in herbs and topped with fresh parmesan cheese. These Crispy Oven Roasted Parmesan Baby Potatoes are a perfect side dish to accompany summer barbecues or winter roasts.

Get the full recipe here for Crispy Oven Roasted Parmesan Baby Potatoes

Old Fashioned Scalloped Potatoes

Sometimes we all crave food from our childhoods that our grandmothers and mothers used to make. Well, it doesn’t get a whole lot more old school than these Old Fashioned Scalloped Potatoes. A classic family favourite that’s great for any season.

Get the full recipe here for Old Fashioned Scalloped Potatoes

Crispy Roasted Potatoes

We all need a recipe for Crispy Roasted Potatoes. And these are cooked to crispy perfection by using a parboiled method, dredging them in flour and roasting them on a piping hot baking tray in a little vegetable oil.

Get the full recipe here for the Crispy Roasted Potatoes

Roasted Potato and Cherry Tomato Salad

Salads aren’t just for summer.  This Roasted Potato and Cherry Tomato Salad can be eaten any time of year, hot or even at room temperature.  A great side dish, main course or even a lunch!

Get the full recipe here for Roasted Potato and Cherry Tomato Salad

Potato and Cucumber Salad

This Potato & Cucumber Salad is as refreshing as it is satisfying. Great served with summer bbqs or as a side to cold cut meats and bread any time of year.

Get the full recipe for Potato & Cucumber Salad

Fluffy mashed Potato Recipe

What better side dish to dive into that this Fluffy Mashed Potatoes Recipe. If you’ve been on the hunt for the ultimate creamy potato dish, these are the potatoes you need. The perfect side dish any day this fall.

Get the full recipe here for the Fluffy Mashed Potatoes

Crispy Garlic Potatoes with a Creamy Chive Dip

Make it! The perfect combination of crisp and creamy. These Crispy Garlic Potatoes with a Creamy Chive Dip can be served as a little snack food, a side dish or great to bring to a cook out! It’s all about the dip.

Get the full recipe here for Crispy Garlic Potatoes with a Creamy Chive Dip

Leek and Potato Soup

Ultimate comfort food soup right here. This Leek & Potato Soup is velvety, smooth and luscious soup. Don’t take my word for it, give it a try!

Get the full recipe here for Leek and Potato Soup

Cheese and Bacon Potato Wedges

Who doesn’t love potato wedges! Well, I am no stranger to them and absolutely love them no matter how you put them together. So these Cheese & Bacon Potato Wedges are downright delicious.

Get the full recipe here for Cheese and Bacon Potato Wedges

Salt and Vinegar Crispy Potato Slices

Have you ever tried these Salt and Vinegar Crispy Fried Potato Slices. They are a great way to serve potatoes as an appetizer or side.

Get the full recipe for Salt and Vinegar Crispy Fried Potato Slices

thyme & Lemon Roasted Potatoes

These Thyme & Lemon Roasted Potatoes would go great alongside any dinner. Crispy potatoes roasted with fresh lemon, garlic, thyme sprigs and olive oil. Check them out!

Get the full recipe here for Thyme and Lemon Roasted Potatoes

Thanks For Stopping by & Hope to See You Soon!

The post 15 Best Potato Recipes appeared first on Julia's Cuisine.