Table of Contents

• The Story Behind the Recipe
• Marinated Baked Tofu Recipe Ingredients
• How to Make Baked Tofu

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I know people like to make fun of tofu, but it’s honestly one of my favorite foods. It’s such a great source of plant-based protein, and it’s a chameleon – it can take on so many different flavors and textures.

I’ve shared recipes for crispy pan-fried tofu, amazing air fryer tofu, tofu bacon (so good!), saucy buffalo tofu, and even a scrambled tofu fried rice. But today, I thought I’d share my favorite baked tofu.

This tofu is SO easy to make, and the long bake results in a bouncy-textured tofu with concentrated caramelized flavor. I especially love that it’s mostly hands-off to make.

Marinated Baked Tofu Recipe Ingredients

• Tofu – You’ll want to start with extra-firm tofu for the best texture. You’ll need one block.
• Tamari – Tamari is a gluten-free, not-quite-as-salty type of soy sauce. You can use soy sauce too, but plan on a saltier bite of tofu (which I think is delicious, but I just want to let you know!)
• Rice vinegar – For a bit of acid and tang.
• Brown sugar – Adds a touch of sweetness.
• Pure maple syrup – Adds another touch of sweetness plus helps create a sticky-delicious texture.
• Garlic powder – You can use fresh garlic too, but I designed this recipe to need minimal chopping. If you swap in fresh, go with one large or two medium cloves of garlic.
• Ginger – Again, I’ve opted for dried ground ginger instead of fresh. If you use fresh, use about a pinky-size piece, peel it, and finely dice it.
• Water – To help thin out the marinade.

How to Make Baked Tofu

1. First, press and cut your tofu into squares.
2. Next, mix together the marinade ingredients. Add the tofu and stir to coat the blocks.
3. Soak the tofu in the marinade for about 30 minutes, carefully stirring occasionally.
4. Spread the tofu on a baking sheet and bake, flipping one or two times during baking, until dark golden brown and caramelized.

I hope this marinated baked tofu helps to transform your mealtimes like it has ours! We love to keep a batch in the fridge or freezer for easy grain bowls, stir fries, or even just a quick snack on the go!

Print

Marinated Baked Tofu

Tofu made unbelievably tasty! Chewy, caramelized, full of flavor hunks of tofu, made almost entirely hands-off right in the oven.

Keyword baked tofu, marinated baked tofu

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 1/2 cup servings

Calories 126kcal

Author Kare

Ingredients

• 14 ounces extra firm tofu one block

For the marinade

• 1/2 cup soy sauce or Tamari
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon garlic powder
• 1/2 teaspoon dried ground ginger
• 1/4 cup cold water

Instructions

Press & cut your tofu

• Open the tofu and drain the water. Using a tofu press, press the excess water out of the tofu, then cut it into roughly 1-inch squares. You can also skip the pressing step and cut it into blocks, then blot it well with paper towels.

Marinate tofu

• In a medium-size bowl, add all of the marinade ingredients. Mix with a whisk until the brown sugar is dissolved.
• Add the tofu to the marinade and stir until all blocks are coated.
• Soak tofu at room temperature for around 30 minutes, stirring occasionally to help distribute the marinade. If you want to marinate it for much longer, I recommend refrigerating it. You can refrigerate it for up to 3 days.

Bake tofu

• Preheat oven to 400°F. Spread the marinated tofu hunks on a baking sheet in a single layer.
• Bake for 30-40 minutes, until browned on some sides and slightly crisp in spots. Stir one or two times while baking.

Nutrition

Calories: 126kcal | Carbohydrates: 17g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1686mg | Potassium: 255mg | Fiber: 0.4g | Sugar: 13g | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 2mg

The post Marinated Baked Tofu appeared first on Kitchen Treaty.

This classic waffle recipe results in crispy-edged, perfectly golden waffles with fluffy interiors and those classic divots that fill with butter and syrup and result in breakfast nirvana.

There are a couple of tricks to getting the perfect crispy homemade waffles, and I’m going to share everything you need to know to make delicious, easy waffles from scratch. Let’s get our breakfast on!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Waffles
• Homemade Waffle Recipe Ingredients
• Adaptation/Variation
• How to Make Waffles
• Tips for Success
• More Waffle Recipes
• More Waffle Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a handful of waffle recipes on Kitchen Treaty, like these impossibly light and crisp vegan waffles, almond butter waffles, and pumpkin waffles. But the waffle recipe that we actually make most often? These classic homemade waffles!

This waffle recipe is THE waffle recipe around our house. Yes, it’s a little fussy because it involves whipping the egg whites until fluffy, but trust me … it’s worth it. That’s tip #1: You’ve got to whip the egg whites. I purposely skip that step in my pancake recipes because I find they get fluffy enough with the baking powder/baking soda, but for the waffles, I think it’s really necessary.

These waffles make the perfect weekend morning breakfast. Along with fluffy buttermilk pancakes or banana pancakes, it’s our fave on Saturday and Sunday

Why You’ll Love These Waffles

• No surprises – These homemade waffles are EXACTLY what you’re expecting when you’re looking to make classic waffles.
• Crispy golden deliciousness – They cook up perfectly golden, a little fluffy inside, crispy on the edges. Waffle perfection.
• Freezer friendly – Because we’re a family of three, we can’t eat an entire batch of these waffles. That’s a good problem to have! Because they freeze perfectly. Then it’s just a matter of pulling them out of the freezer and popping them in the toaster for quick and easy breakfasts later on.

Homemade Waffle Recipe Ingredients

• Butter – I like to use unsalted butter so I can better control the amount of salt in recipes. You’ll want to melt it and let it cool a bit.
• Flour – I prefer to use all-purpose flour for a nice light waffle. Swapping in some whole wheat flour works well though, though I wouldn’t swap more than half.
• Baking powder
• Salt – I like to use fine-grain sea salt or table salt as opposed to kosher salt (the grains are too big in kosher in my opinion)
• Sugar – Granulated sugar helps these homemade waffles get nice and caramelized-golden-brown, plus a bit of sweetness is needed in a good waffle recipe, in my opinion!
• Milk – Whole or 2% dairy milk work great, though I often will use unsweetened oat milk.
• Eggs – You’ll want four total, and you’ll be separating them.
• Vanilla – A must for flavor!
• Syrup, butter, berries, peanut butter, and whatever else you want for topping. Yum!

Adaptation/Variation

• Dairy-free waffles: Use vegan butter and plant-based milk. Or, if you want completely vegan waffles, I highly recommend this light and crispy vegan waffle recipe – they’re SO good and easy!

How to Make Waffles

Click here to jump down to the full, printable recipe

1. First, melt the butter so that it has a chance to cool a bit. Then preheat your waffle iron so it’s nice and hot when your batter is ready.
2. In a large bowl, mix together the dry ingredients – flour, banking powder, salt, and sugar.
3. Set up two medium bowls. In one, mix together the milk, 2 egg yolks (whites go into the second bowl!), and vanilla. Drizzle in the butter and whisk until blended. Crack two more egg whites into the second bowl and discard the yolks (or save them for some other eggy goodness later on).
4. Whip the egg whites until they form peaks.
5. Mix the wet ingredients into the dry ingredients, then fold in the egg whites.
6. Spray your waffle iron with some non-stick cooking spray or brush with melted butter if needed, then cook your waffles. My waffle iron takes about 1/3 cup of batter per side. You don’t want it to go all of the way to the edges – that will happen when you close the waffle iron.
7. Cook until golden brown and perfect.
8. I like to stack cooked waffles on a plate and cover them with a clean dry dishtowel to keep them warm until it’s time to serve them.

Tips for Success

Separating Egg Whites

Crack your egg on a flat surface, then open it just slightly over your bowl. Let the white slide out while holding the yolk in with the shell. Gently pass the yolk back and forth between the shell halves, letting the rest of the white drip into the bowl below. Place the yolk in a separate bowl.

If a little yolk slips in or a tiny bit of shell falls in, scoop it out with a clean piece of shell. Even a small amount can keep the whites from whipping properly.

Whipping Egg Whites

Place the egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The whites should look fluffy and hold their shape, but the tips will gently fold over when you lift the beaters.

Make sure there’s no yolk in the bowl and no grease on your equipment, or the whites won’t fluff up as well.

I hope this waffle recipe becomes your family’s very favorite, too! They’re golden, perfect, and everything you want when you’re craving waffles. If you love this recipe (or even if you don’t!) please scroll down to leave a review – that helps others find the recipe and helps me to make sure it’s the best waffle recipe there is!

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

Print

Homemade Waffle Recipe

This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 195kcal

Author Kare

Ingredients

• 1/2 cup unsalted butter melted; 1 stick
• 2 cups all-purpose flour 260 grams
• 1 tablespoon baking powder 11 g
• 1/2 teaspoon fine-grain sea salt or table salt; 4 g
• 1/4 cup granulated sugar 50 g
• 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
• 2 egg yolks
• 4 egg whites
• 2 teaspoons pure vanilla extract 8 g

Instructions

Melt the butter & preheat waffle iron

• I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
• Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
• I also like to start heating my waffle iron now so that it's ready to go once my batter is made.

Mix together the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix together the wet ingredients

• Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
• Whisk the melted but slightly cooled butter into the milk mixture.

Mix the dry and wet ingredients together

• Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms – a few small lumps are okay.

Whip the egg whites

• Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment – or a clean whisk if you feel like getting an arm workout – whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.

Fold in the egg whites

• Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.

Cook

• If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions – for my waffle maker, I scoop 1/3 cup per waffle.
• Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!

Storing leftovers

• Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months – I just pull them straight out of the freezer and toast them.

Nutrition

Serving: 2waffles | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Calcium: 106mg | Iron: 1mg

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

The post Homemade Waffle Recipe (Crispy Outside, Fluffy Inside) appeared first on Kitchen Treaty.

Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

Print

Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Hidden Kiss Cookies
• Hidden Kiss Cookies Recipe Ingredients
• Adaptations/Variations
• How to Make Them
• Tips for Success
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a couple dozen recipes that I published back in 2009 or 2010 on my first blog, called The Hazel Bloom (because I liked green flowers and the words together!) But unfortunately, when I rebranded to Kitchen Treaty in 2012, I lost many of them. I still don’t know what I did, they just went poof! And gone.

So I’ve been slowly re-adding these recipes to Kitchen Treaty – and by slowly, I mean sloooowwwwwly, considering it’s been a decade plus!

Last year, I republished this Saltine Toffee recipe which has proven to be really popular. I know I’m a huge fan – I make it every year! Another cookie I make nearly every year? These Hidden Kiss Cookies! At the time, I called them Secret Kiss Cookies, and you can call them that if you prefer. Either one works!

These Hershey’s Kiss cookies are made with finely ground walnuts in the cookie dough for a super tender cookie. They’re wrapped around a single Hershey’s kiss, then baked until lightly golden and tender.

From there, just dust them in powdered sugar and watch them disappear! They’re tender, melt-in-your-mouth good and so perfect on any holiday cookie plate.

Why You’ll Love Hidden Kiss Cookies

• They’re DELICIOUS. Powdered sugar dusted shortbread style cookies around a big ol’ hunk of chocolate … YES PLEASE.
• They’re cute. They look like little snowballs on the holiday cookie platter.

Hidden Kiss Cookies Recipe Ingredients

• Butter – You’ll want it to be room temperature so that it blends and fluffs up easily.
• Sugar – Granulated (white) sugar.
• Vanilla – Pure vanilla extract adds the perfect touch of mellow-sweet flavor.
• Walnuts – Raw walnuts, cut as small as you can get them. I use my Vitamix blender! Note that even walnut haters can love these cookies. Because I am absolutely a professed walnut hater, but something about chopping them into tiny bits makes them not only palatable but delicious.
• Flour – All-purpose.
• Hershey’s kisses – You’ll need about 30 kisses, which is about 3/4 of a 10.2 ounce bag.
• Powdered sugar – For dusting the freshly baked kiss cookies.

Adaptations/Variations

• Swap pecans for the walnuts for a more traditional Mexican Wedding Cookie approach.
• Use Hugs or another favorite kiss variation. Whatever you love!

How to Make Them

1. First, you’ll want to mix up the dough. Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, then mix in the vanilla. Add the walnuts, then the flour, beating on low speed just until the dough forms.
2. Chill for an hour.
3. Scoop tablespoon-size balls of dough and press a kiss into each one, using your hands to form the dough around the kiss in a ball.
4. Bake until lightly golden and set.
5. Cool for about 5 minutes.
6. Dust/roll in powdered sugar, then cool all of the way. And enjoy!

Tips for Success

• Pulverize those walnuts! The finer the better (just don’t process them so much that they turn into nut butter!). A food processor is perfect, or I even just use my Vitamix blender which does the job perfectly.
• Go gently. These tender cookies can be a bit delicate, so be gentle when dusting with powdered sugar.

I hope these Hidden Kiss Cookies are the perfect addition to your holiday cookie platters! They’re always a fave here.

Print

Hidden Kiss Cookies

A big bite of chocolate hidden inside a melt-in-your-mouth shortbread cookie, all rolled in powdered sugar. These delicious kiss cookies belong on every holiday cookie platter!

Course Dessert

Keyword hersheys kiss cookies, hidden kiss cookies, secret kiss cookies

Prep Time 1 hour hour 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 30 cookies

Calories 150kcal

Author Kare

Ingredients

For the cookie dough

• 1 cup unsalted butter softened/room temp
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup very finely chopped walnuts 4 ounces; 1 heaping cup of walnuts comes to about 1 cup ground
• 1 3/4 cup all-purpose flour 215 grams

For inside the cookies

• 30 Hershey's kisses unwrapped; about 3/4 of a 10.2 ounce package

For dusting the baked cookies

• 1/2 cup powdered sugar

Instructions

Mix dough & chill

• Add the butter to the bowl of a stand mixer affixed with a beater blade or in a large bowl and use a hand mixer. Beat the butter and sugar together until light and fluffy. Add the vanilla and beat for another 20 seconds or so until well-distributed.
• Mix in the walnuts on low speed, then add the flour and beat on low just until incorporated.
• Cover the dough with plastic wrap and refrigerate it for an hour.

Bake

• Preheat the oven to 375 degrees Fahrenheit.
• Pull the dough out of the fridge and use a tablespoon-sized measuring spoon or cookie scoop to pull out tablespoon of dough, then roll it around each kiss. I like to smoosh the dough just a bit in my palm, stick the kiss in point first, then wrap it around. Or you can press the cookie dough slightly flat, set the kiss on, and wrap it around the top (it's a little easier to make sure the kiss stays right-side-up this way). You have to smoosh it a little to hide the kiss completely. (I keep using the word "smoosh," but it's very appropriate here!)
• Place on an ungreased cookie sheet about 3 inches apart. Bake for 10-11 minutes, just until set and the bottoms are lightly golden brown.

Cool & dust with powdered sugar

• Let the cookies cool on the baking sheet for about five minutes.
• Add the powdered sugar to a bowl. Gently roll in/dust with powdered sugar and place cookies on a wire rack to cool completely.

Notes

Cook time includes 1 hour chilling.

Freezer note: These freeze well, so feel free to make them now then save ’em until the big day.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

More Christmas Cookie Recipes

• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Saltine Toffee (Christmas Crack)
• Mini Gingerbread People

The post Hidden Kiss Cookies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These White Chocolate Cranberry Cookies
• Orange Cranberry Chocolate Chip Cookie Ingredients
• How to Make Them
• Tips for Success
• Freezer-Friendly Christmas Cookies
• More Holiday Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last year, I shared a recipe for Christmas Chocolate Chip Cookies which is basically a Christmas-ified version of classic chocolate chip cookies. They were super fun and I really liked having an excuse to put a year-round classic like chocolate chip cookies on my Christmas cookie platter.

So this year, I thought I’d set out to make another chocolate chip cookie that’s gotten into the Christmas spirit!

I wanted an cranberry orange cookie flavor flavor profile, and white chocolate goes perfectly. So I revisited my oldie-but-goodie recipe for white chocolate macadamia nut cookies, making them a bit thicker and chewier, with a generous amount of orange zest + dried cranberries. It was love at first bite!

Why You’ll Love These White Chocolate Cranberry Cookies

• No chilling required – The dough comes together quickly and they’re in the oven in no time.
• Brown sugar chewy perfection – These cranberry white chocolate chip cookies have the perfect consistency. They’re crisp around the edges, chewy and soft in the middle.
• Super easy – Just about as easy as classic chocolate chip cookies! Just mix, drop, and bake.
• Perfect for the holidays – With cranberry, orange flavors, and white chocolate these cookies are super Christmassy!
• Sturdy and portable – Perfect for mailing care packages or for a Christmas cookie exchange.

Orange Cranberry Chocolate Chip Cookie Ingredients

• Butter – You’ll want unsalted butter. Make sure it’s room temp so it’s soft enough to be able to beat and mix with the sugars.
• Brown sugar – I like to use dark brown sugar in these cookies.
• Granulated sugar – Your standard white sugar.
• Orange zest – Zested from around two medium-size oranges. I usually just grab a couple of navel oranges.
• Eggs
• Pure vanilla extract
• Flour – All-purpose.
• Baking soda
• Salt – I like to use fine-grain sea salt in my baked goods.
• White chocolate chips
• Dried cranberries – If you prefer, you can swap in dried cherries, but you may want to chop them up a bit first (I personally find them a bit large for cookies)

How to Make Them

1. Using either a stand mixer or hand mixer, beat the butter until it’s pale and fluffy, then add the sugars and orange zest. Mix until well-combined.
2. Add the eggs one at a time, beating them in each time.
3. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt, then add the dry ingredients into the wet ingredients.
5. Mix until it forms a dough, then stir in the white chocolate chips and cranberries.
6. Scoop onto a baking sheet and bake until golden-edged.
7. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Jump to the full, printable recipe

Tips for Success

• For perfectly round chocolate chip cookies, invert a drinking glass over the freshly baked cookie (still on the cookie sheet) and move it in a circular motion around the cookie. This will help rein in any odd edges for a round shape.
• Top with extra white chocolate chips and cranberries for a prettier look that tells everyone exactly what’s in these delicious cranberry white chocolate chip cookies!

Freezer-Friendly Christmas Cookies

To freeze baked cookies, cool completely then transfer to a freezer-safe container with airtight lid or a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature for about 30 minutes and you’re good to go!

To freeze and bake later, scoop balls of dough onto a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag and label. They keep for up to 3 months. To bake, simply pull a few out, line on your baking sheet, and bake for a minute or two extra.

I hope these Orange White Chocolate Cranberry Chocolate Chip cookies are as big a hit with your family as they are with mine! They’re chewy and holiday-coded and perfect for cookie platters. We love ’em!

If you make these, I’d love your star rating! It’s super helpful for other readers (and helps my small business grow).

Print

Orange Cranberry White Chocolate Chip Cookies

No ordinary chocolate chip cookies, these orange cranberry white chocolate chip cookies are a little more elegant and a lot more festive. Thick and chewy with soft centers, a hint of orange, creamy white chocolate, and chewy dried cranberries.

Keyword cranberry white chocolate cookies, orange cranberry white chocolate chip cookies, white chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 189kcal

Author Kare

Ingredients

• 1 cup unsalted butter, room temperature 2 sticks
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons fresh orange zest from about 2 medium oranges [I use navel]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour 420g
• 1 teaspoon baking soda 8g
• 1 teaspoon fine-grain sea salt 7g
• 2 cups white chocolate chips 12 ounces
• 3/4 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar, white sugar, and orange zest. Continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, and salt.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chips and dried cranberries.
• Scoop 2-tablespoon-size balls (I use a #30 cookie scoop) onto a baking sheet, spaced at least a couple of inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden. Remove cookies from the oven and let sit for 5 – 10 minutes on the cookie sheet so the cookie can start to set, then transfer to a wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More Holiday Cookie Recipes

• Chocolate Crinkle Cookies (vegan)
• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Mini Gingerbread Cookies
• Gingerbread Trees

The post Orange Cranberry White Chocolate Cookies appeared first on Kitchen Treaty.

Break out the butter and honey – it’s time for the most delicious cornbread ever!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread
• Cornbread Recipe Ingredients
• Adaptations/Variations
• How to Make Cornbread
• Tips for Success
• Serve Cornbread With …

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!

I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!

Why You’ll Love This Cornbread

• One bowl prep – Grab a single mixing bowl; that’s all you need.
• Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.

Cornbread Recipe Ingredients

• Flour – I use all-purpose flour for a light cornbread with a tender crumb.
• Cornmeal – Yellow cornmeal gives us that glorious golden color.
• Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
• Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
• Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
• Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
• Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
• Egg
• Water 

Adaptations/Variations

• Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
• Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.

How to Make Cornbread

1. Add the dry ingredients to a large mixing bowl and combine.
2. Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
3. Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil. 
4. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined. 
5. Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
6. Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!

Tips for Success

• Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
• Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.

I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!

Serve Cornbread With …

• Chili! Try this 5-Bean Chili, White Bean Vegetarian Chili, or Black Bean Veggie Chili.
• Hoppin’ John – a spicy black-eyed pea stew that’s especially popular around New Year’s.
• Tuscan Bean Stew
• Or use it in the most amazing cornbread stuffing recipe!

Print

Cornbread Recipe

This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.

Keyword cornbread, cornbread recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 squares

Calories 182kcal

Author Kare

Ingredients

• 1 cup all-purpose flour 150g
• 1 cup yellow cornmeal 175g
• 1/2 cup granulated sugar 110g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine-grain sea salt
• 1 cup full-fat Greek yogurt
• 1/3 cup vegetable oil can sub melted butter
• 1 large egg
• 1/4 cup water

Instructions

• Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
• To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
• Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
• Pour cornbread batter into baking pan and spread gently until even.
• Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.

Notes

Storage and Freezing Notes

Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.

 

Nutrition

Serving: 1square | Calories: 182kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Calcium: 83mg | Iron: 1mg

The post One-Bowl Cornbread appeared first on Kitchen Treaty.

With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

Print

Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Crispy Air Fryer Tofu
• Air Fryer Tofu Ingredients
• Adaptations/Variations
• 3 Different Ways to Press Your Air Fryer Tofu (or Not)
• How to Make Crispy Air Fryer Tofu
• Tip for Success
• More Tofu Recipes
• FAQs About Crispy Air Fryer Tofu

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first started air-frying tofu a few months ago when I was making a concerted effort to increase my protein intake (sometimes not so easy for a vegetarian!)

It’s just so easy to cut tofu into chunks, toss them with a handful of ingredients, and air fry them until they’re crisp and perfect. From there, I enjoy them on salads, as a quick snack, tossed in sauce, scattered on top of a bowl of simple ramen … myriad ways.

I’ll also often make this air fryer tofu in bulk just to keep in the fridge for a quick protein hit to add to all kinds of dishes. Or I’ll even freeze it then warm up a few hunks for a quick snack or protein addition. Honestly this air fryer tofu has become one of my staples!

Why You’ll Love Crispy Air Fryer Tofu

• Super crispy outside, flavorful inside – without a bunch of oil
• Fast and easy – just 30 minutes from beginning to end, or you can cut that down to 20 minutes if you skip the boiling or pressing step – with very little hands-on time.
• So many uses – I love how versatile this crispy air fryer tofu is. Salads, bowls, snacks … endless possibilities.
• GF/vegan – Not only is this air fryer tofu a great vegetarian protein option, it’s also gluten-free and vegan!

Air Fryer Tofu Ingredients

• Tofu – You’ll want to start with extra firm tofu – not firm or silken.
• Cornstarch – This helps to create the crispy outer layer for your air fryer tofu.
• Seasonings – I like a combo of garlic powder, paprika, salt, and pepper.
• Olive oil – Just a bit helps create the crispy outer layer.

Adaptations/Variations

This Air Fryer Tofu recipe is endlessly adaptable. Just add the seasonings that suit your preference that day! Here are a couple of my favorite variations:

• Curried Air Fryer Tofu – Toss 2 teaspoons of curry powder with the tofu.
• Herbed Air Fryer Tofu – Add a teaspoon of Italian seasoning and double the garlic powder.

3 Different Ways to Press Your Air Fryer Tofu (or Not)

1. Boil the tofu (you read that right!): This secret flavor-infusing method is fairly counterintuitive: You boil the tofu in salt water, first! This process takes place of pressing the tofu because the salt in the water adds flavor while also removing moisture. It also gives the tofu a firm, bouncy texture that holds together in the air fryer. The result is tofu that’s flavorful on the inside and crunchy on the outside. It’s my new favorite way to make it!
2. Use a tofu press: Press your tofu the traditional way in a press to extract any liquid. You can also place the tofu on a paper-towel-lined plate, top it with a few more paper towels, and then carefully place some plates on top. Just watch the stack carefully! I recently lost a tower of dishes this way, which made for a terrifying crash and several plate casualties. So sad.
3. Skip the press and just blot it: You actually don’t need to press your tofu when you cook tofu in an air fryer. Just blot it with paper towels to extract some of the water. You might end up with a few errant crumbles of tofu and it’s not quite as crispy or flavor-infused, but honestly still delicious, and a shortcut I take all the time.

Tip for Success

• For the most flavorful air fryer tofu, I strongly recommend you try the salt water bath! I know it adds 10 minutes to your time, but I promise it adds so much flavor to your tofu and it’ll be wonderfully crisp. You can press it instead if you prefer, and the texture will still be great that way, but it won’t have quite as much flavor.

I hope you love this Crispy Air Fryer Tofu as much as I do! It’s such a versatile vegetarian protein option, full of all the good stuff and absolutely delicious too.

Print

Crispy Air Fryer Tofu

This air fryer tofu is full of flavor on the inside and crispy-crunchy on the outside. Fast, easy, and a small handful of ingredients. It's my new favorite way to make it!

Diet Gluten Free, Vegan, Vegetarian

Keyword air fryer tofu recipe, crispy air fryer tofu, tofu air fryer, tofu in an air fryer, tofu recipe air fryer

Servings 4 cups

Calories 103kcal

Author Kare

Ingredients

For the salted water (if using)

• 6 cups water
• 2 tablespoons kosher salt

For the air-fryer tofu

• 1 block extra-firm tofu cut into approx. 3/4-inch cubes*
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions

Prepare the tofu

• Option 1 – Salt water boil: To a medium saucepan set over high heat, add 6 cups of water and 2 tablespoons of kosher salt. Add the tofu and boil for 10 minutes. Strain the tofu with a colander and drain well. Best flavor!
• Option 2 – Press: Use a tofu press or a stack of plates to press the excess liquid out of the tofu.
• Option 3 – Skip the press and just blot: I like to cut the tofu into slabs then use paper towels to blot the excess liquid and then proceed with the recipe. Excellent shortcut!

Toss tofu with cornstarch, seasonings, and oil

• Place the tofu in a large bowl. Sprinkle with cornstarch, garlic powder, paprika, salt, and pepper. Toss until the tofu is well-coated. Drizzle the olive oil on top and toss again.

Cook tofu in air fryer

• Preheat your air fryer to 400 degrees.
• Spread the tofu in the air fryer basket in a single layer.
• Air fry for 20 minutes, checking it and giving it a quick toss at the 15-minute mark.
• Serve as desired.

Notes

You can also tear the tofu into chunks for more crispy, craggy edges

Storage: Keep the cooked tofu in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. I like to warm mine back up in the air fryer for crispiness. 

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3860mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 1mg

More Tofu Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Crispy Pan-Fried Tofu
• Watermelon & Marinated Tofu “Feta” Skewers

FAQs About Crispy Air Fryer Tofu

Can I use soft tofu?
Soft tofu is too delicate and won’t get crispy. Stick to firm or extra-firm varieties.

Do I need to use oil?
A small amount of oil helps with browning but you can reduce or skip it for a lower-fat option.

Can I freeze cooked tofu?
Yes! Let the tofu cool completely, then freeze in an airtight container. Reheat in the air fryer for best texture.

The post Crispy Air Fryer Tofu appeared first on Kitchen Treaty.

We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!

The Story Behind the Recipe

Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.

But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.

Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.

I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.

The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.

Why You’ll Love This Easy Homemade Enchilada Sauce

• Comes together quickly – just 15 minutes to make.
• Delicious! The tomato, onion, and chili powder combo is so good.
• Easy to double or triple, then freeze for easy homemade enchiladas anytime.

Ingredients

• Olive oil – For sauteing the onion and garlic.
• Onion – You’ll want one whole onion for lots of onion flavor.
• Garlic – Two cloves, minced, for signature garlic flavor.
• Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
• Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
• Chili powder – Use a mild or more spicy blend, your choice.
• Cumin – For signature Mexican cuisine flavor and an earthy note.
• Smoked paprika – For a smoky touch.
• Salt – To taste.

I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)

More Sauce Recipes

• Homemade BBQ Sauce
• Favorite Pizza Sauce
• Peanut Sauce

Print

Easy Enchilada Sauce Recipe

This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!

Keyword easy enchilada sauce, enchilada sauce recipe, homemade enchilada sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 158kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 2 cloves garlic minced
• 12 ounces tomato puree about 1 1/4 cup
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste

Instructions

• Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
• Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
• Taste and add more salt if desired.
• I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
• Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.

Notes

Recipe adapted from The Sunburst Farm Family Cookbook

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 627mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

The post Easy Homemade Enchilada Sauce Recipe appeared first on Kitchen Treaty.

This Vegetarian Navy Bean Soup (made with a bag of dried navy beans!) is full of creamy beans, smoky flavor, and comforting vibes. It’s a meatless riff on classic navy bean soup, which traditionally uses ham – but I’ve replaced that smoky flavor in a couple of ways for a fully vegetarian, fully delicious navy bean soup recipe. And I’m pretty much in love!

The Story Behind the Recipe

Growing up, my Mom often made navy bean soup with a big ol’ ham hock. It was smoky and nourishing and delicious! But I’ve been a vegetarian for over 20 years now, so that soup just hasn’t been on my radar in adulthood.

But as I’ve been moving toward trying to curtail our grocery bill (grocery bills, ahhhhhhhhhhhhhhghhhhh, am I right?), navy bean soup popped into my head. And I decided I needed to recreate this nostalgic childhood fave, but I wanted a navy bean soup without ham.

I’ve been developing vegetarian recipes for awhile now, so I have a few secrets up my sleeve for replicating the smoky, umami flavors that ham, bacon, and the like can bring to a recipe. So I whipped out my tricks and went to work, eventually creating a smoky, satisfying navy bean soup that, in my humble opinion, rivals my Mom’s. I love this soup so much!

Why You’ll Love This Vegetarian Navy Bean Soup Recipe

There really is just something super satisfying about transforming a full bag of beans into a nourishing soup. This Vegetarian Navy Bean Soup definitely proves the point!

This navy bean soup recipe is:

• Very freezer friendly. We regularly keep a batch of this vegetarian navy bean soup in our freezer for quick and easy weeknight meals.
• Easy to prep. Yes – the cooking time is long! But the actual prep is super easy.
• Hearty and satiating – And the comfort food vibes are off the charts!
• Super frugal! Bags of dried beans are one of the lowest-price food items around. (Keep scrolling for the price breakdown!)

How Much Does this Navy Bean Soup Cost?

If you’re anything like me, grocery store prices hurt these days. So I love that I can make a huge pot of nourishing soup for only $6. I live in a high cost of living area of the U.S., and this is what I pay for my ingredients for this white bean soup:

• Bag of beans: $1.89
• Olive oil: .10
• Onion: $1
• Carrots: .75
• Celery: .30
• Garlic: .25
• Spices: .25
• Parmesan rind: $1
• Parsley: .50
• Total: $6.04. Not too shabby!
• This soup recipe serves about 8 people, so that works out to around 75 cents per serving. Love it.

Ingredient Details

• Navy beans – You’ll want one pound (one bag, or about two cups) of dried navy beans, soaked.
• Olive oil – For sautéing the aromatic veggies & spices.
• Onion, carrots, and celery – That magical mirepoix, the flavor base of so many delicious soups (for a reason!)
• Garlic – Four cloves!
• Cumin, dried thyme, and smoked paprika – This combo of seasonings adds smoky, earthy, and herbal notes that lend so much flavor to this navy bean soup. Smoked paprika, especially, helps to replace the smoky flavors that ham usually brings to the traditional version of this soup.
• Water – I love that this bean soup doesn’t need vegetable broth; instead, you just need plain old water. The long cooking time + inclusion of typical broth ingredients like carrots, celery, and onion basically ensures that this soup makes its own broth as it simmers, so I’ve found it’s really not needed. Not having to use broth or stock makes this an extra budget-friendly meal.
• Parmesan rind – Simmering a Parmesan rind with soup adds so much salty, umami flavor. However, if you prefer to make a fully vegan version of this navy bean soup, you can leave the Parm rind out. I’ve tested it both ways, and while I do prefer the deep flavor of the soup with the Parmesan rind, the vegan version without the rind is excellent, too.
• Salt & pepper
• Parsley – I like to finish this soup with some fresh parsley to add a bright herbal note (plus it just looks pretty!)
• Garnish – I like to top my vegetarian navy bean soup with a drizzle of olive oil, shredded Parm, a bit of fresh parsley, and a sprinkle of crushed red pepper flakes.

Adaptations/Variations

• Vegan/dairy-free navy bean soup: Simply omit the Parmesan rind. I’ve tested this soup without it, and it’s still delicious!
• Meat option: If the carnivores in your house are craving some meat, you can add some diced, shredded chicken or chopped ham to their portions. Topping with some smoky diced bacon would be nice, too.

Tips for Success

• Don’t skip the soak. There are conflicting reports about how necessary it really is to soak your beans, but for this recipe, it’s important if only because the beans will cook faster.
• Don’t rush the cooking time. The long simmer makes a thick and hearty soup with tender, creamy beans.

I hope you find this Vegetarian Navy Bean Soup to be as hearty and satisfying as we do! I love how frugal it is, how easy it is to make, and it tastes even better the next day!

More Hearty Bean Soup Recipes

• Creamy White Bean Soup
• Bean Without Bacon Soup
• Jalapeño Black Bean & White Bean Soup
• Black Bean & Butternut Squash Soup
• Ribollita
• Pasta e Fagioli

Print

Vegetarian Navy Bean Soup Recipe

Transform a bag of white navy beans into a delicious and nourishing smoky + creamy soup – no ham necessary! I love to make this soup on Sunday when I have plenty of time to simmer a giant pot of soup on the stove. Then it feeds us all week long!

Keyword navy bean soup, vegrtarian navy bean soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 300kcal

Author Kare

Equipment

• 1 large Dutch oven or soup pot 6 quarts or larger

Ingredients

• 1 pound dried navy beans 2 cups
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 carrots diced [1 cup]
• 1 celery stalk diced [1/2 cup]
• 4 cloves garlic minced
• 2 teaspoons cumin
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 10-12 cups water
• 1 Parmesan rind
• 2 teaspoons kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup fresh parsley minced

For serving

• olive oil drizzled over the top
• parsley
• crushed red pepper flakes
• shredded Parmesan

Instructions

Soak the beans

• Place the beans in a large bowl and add water. Let soak overnight. You can also quick-soak the beans by bringing them to a boil, letting boil for 2 minutes, then removing from the heat, covering, and letting sit for at least 1 hour.

Prepare the soup

• Set a large Dutch oven or soup pot over medium heat. Add the olive oil. When hot, add the onion, celery, and carrots. Saute until tender, 5-6 minutes. Add the garlic, cumin, thyme, and smoked paprika. Saute for an additional minute.
• Drain the pre-soaked beans and add those to the pot along with 10 cups water and the Parmesan rind. Stir to combine. Increase heat to high and bring to a boil, stirring occasionally, then reduce to a simmer.
• Simmer uncovered 1 1/2 to 2 hours, stirring occasionally, until the navy beans are fully tender and starting to fall apart and you have a nice, thick soup. Add 1 or 2 more cups water if the soup starts to dry out toward the end of cooking.
• Stir in the parsley, salt and pepper. Add more salt and pepper to taste, if desired.

Serve

• Ladle into bowls and top with a drizzle of olive oil, shredded Parmesan, additional parsley, and crushed red pepper flakes if desired.

Notes

* Prep time does not include soaking time for the beans. 

Storage notes

• Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave, splashing in a bit of water or veggie broth if needed to thin it out.
• This soup also freezes well. Place in a freezer bag or freezer-safe lidded storage container and freeze for up to 3 months. Transfer to the fridge overnight to thaw then reheat on the stove or in the microwave. 

Nutrition

Serving: 2cups | Calories: 300kcal | Carbohydrates: 51g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 820mg | Potassium: 1035mg | Fiber: 20g | Sugar: 5g | Vitamin A: 3792IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 5mg

The post Vegetarian Navy Bean Soup Recipe (with Dried Beans) appeared first on Kitchen Treaty.