Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

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

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chex Mix
• Ranch Chex Mix Recipe Ingredients
• Adaptations/Variations
• How to Make Ranch Chex Mix

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

The Story Behind the Recipe

Do you ever just find yourself massively influenced by a short little video you caught on Instagram, Facebook, or TikTok? That happened to me last year when Lindsay of Pinch of Yum shared her recipe for Ranch Crackers, which are essentially oyster crackers tossed with oil and ranch seasoning, then baked until golden and delicious. They were a huge hit with my family, and so easy to make that I probably made three different batches over the course of the season.

A couple of months ago, I was trying to dream up some snacky recipes for Kitchen Treaty, and my mind wandered to those ranch crackers. So good! I found myself wondering what it would be like to marry those ranch oyster crackers with a simple traditional Chex Mix, and before I knew it, was at the grocery store, wandering the aisles for everything I needed for such a concoction.

I knew I wanted the typical mix of Chex cereal – corn, rice, and wheat. Pretzels seemed like a good addition, oyster crackers were a no-brainer. I laid my eyes on the Cheez-Its and they felt like a must-have (I do love a good Cheez-It presence in my Chex Mix!)

I mashed up the traditional Chex mix sauce ingredients with these goodies and a packet of Ranch mix, baked it up, and passed it along to the family for testing.

They’ve basically been begging for it ever since.

Why You’ll Love This Chex Mix

• Super easy – Could not be simpler.
• Crowd pleaser – Everyone who has tried this Chex Mix loves it!
• Perfect for the holidays – Though when I was testing this recipe, I put it in my kid’s lunch for several days in a row in September, by request.

Ranch Chex Mix Recipe Ingredients

• Chex cereal – It’s not Chex Mix without Chex cereal! This Ranch Chex Mix calls for two cups each of corn Chex, rice Chex, and wheat Chex.
• Cheese crackers – I’m partial to classic Cheez-Its for this Chex mix. White cheddar flavor are also delicious. Goldfish might be a fun swap, too!
• Oyster crackers – Your typical round crackers are the perfect neutral flavor and round shape for Ranch Chex Mix.
• Mini pretzels – Go for your standard mini pretzels, or pretzel sticks are great too.
• Butter – One whole cube of unsalted butter. It seems like a lot, but use it all – trust me.
• Ranch seasoning – The key to that delicious ranch flavor! I use a packet of Hidden Valley ranch.
• Garlic powder & onion powder – They add another element of flavor; highly recommend including both! You’ll find them in the spices/baking section of your local grocery store.

Adaptations/Variations

• Like any Chex Mix, you can mix this up however you like. Use different crackers, add nuts, sesame sticks, rye or bagel chips … sky’s the limit.
• Add a teaspoon or two of dried dill to amp up the dilly-Ranch flavor.

How to Make Ranch Chex Mix

1. Add the cereal, crackers, and pretzels to a large bowl and mix it all up.
2. Melt the butter in a small saucepan, then stir in the Ranch seasoning mix, garlic powder, and onion powder.
3. Pour the butter mixture over the cereal mix. Use a spatula to scrap it all out.
4. Use the spatula to gently toss the cereal with the butter until distributed evenly.
5. Spread on a large baking sheet.
6. Bake, stirring once, until toasty and a little golden..
7. Let cool and enjoy!

I hope this Ranch Chex Mix “chex” all the boxes for you and your family! It’s hugely popular in our house and I anticipate making it every holiday season from here on out!

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Ranch Chex Mix

Everyone's favorite Chex Mix, but ranchified! Tangy ranch seasoning elevates Chex Mix – our family loves it!

Servings 9 cups

Calories 505kcal

Author Kare

Ingredients

• 2 cups rice Chex
• 2 cups corn Chex
• 2 cups wheat Chex
• 1 cup cheese crackers like Cheez-Its
• 1 cup oyster crackers
• 1 cup mini pretzels
• 1/2 cup unsalted butter one stick
• 1 ounce Ranch seasoning mix I use the Hidden Valley 1-oz package
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• Preheat oven to 300°F.
• Add the Chex cereal, cheese crackers, oyster crackers, and pretzels to a large bowl.
• Place the butter in a small saucepan over low heat. When melted, remove from the heat and stir in the Ranch seasoning mix along with the garlic powder and onion powder.
• Pour the butter over the cereal/cracker mix.
• Using a spatula or wooden spoon, stir the mix together gently until well combined.
• Spread on a large rimmed baking sheet.
• Bake for 30 minutes or so, until slightly golden and toasty. Give it a quick stir at the 20-minute mark.
• Let cool then serve.
• Store in an airtight container at room temperature.

Nutrition

Serving: 1cup | Calories: 505kcal | Carbohydrates: 85g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 1014mg | Potassium: 249mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 21mg

The post Ranch Chex Mix 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.

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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.

Plus, you can customize your DIY curry powder however you like. Prefer more heat? Crank it up! Turmeric lover? Go for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Curry Powder
• What Spices are in Curry Powder?
• How to Make Homemade Curry Powder
• Tip for Success
• Use Your Homemade Curry Powder in These Recipes …

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

The Story Behind the Recipe

Contrary to popular belief, curry powder didn’t originate in India. It’s actually thought to have first been created by the British in order to emulate their favorite Indian dishes at home.

The first recipe for curry powder appeared in an English cookbook written by a cookery writer by the name of Hanna Glasse. (source)

Why You’ll Love Homemade Curry Powder

• Money saver: Instead of forking over the cash for yet another jar of spices, save money by making it yourself! If you don’t already have the spices for this DIY curry powder recipe, consider saving even more money by seeking out a grocery store that sells spices in bulk. If you’ve never bought spices in bulk, you are going to be absolutely floored by the cost savings!
• Customizable: If you prefer a completely mild curry powder, leave out the cayenne pepper or use very little. Conversely, if you like it spicy, double, triple, or quadruple the cayenne. Make any adjustments you like to make it your own!

What Spices are in Curry Powder?

Here are the ingredients for my version of homemade curry powder:

• Ground cumin – Adds smoky, earthy, slightly lemony flavor.
• Ground turmeric – Made from dried ground turmeric root, a relative of ginger. Turmeric is renowned for its anti-inflammatory properties (source). I love it in golden milk!
• Ground coriander – The seeds of the cilantro plant are called coriander. Ground coriander is simply the ground seeds.
• Ground ginger – Made from dried ground ginger root.
• Ground cardamom – The seeds inside of cardamom pods, pulverized. The flavor is slightly reminiscent of cinnamon and citrus.
• Cayenne pepper – Ground red chili peppers, cayenne is how this curry powder recipe gets its heat. Use less or more to adjust the spice level to your preference.
• Ground mustard seed – Peppery mustard seeds ground to a powder.

Some curry powder recipes also include:

• Ground black pepper
• Garlic powder
• Cinnamon
• Nutmeg
• Cloves
• Fenugreek

If you like any of those, go ahead and add them! Make it yours.

How to Make Homemade Curry Powder

1. Grab a small bowl and add all of the spices.
2. Stir it together.
3. Transfer to a spice jar or small mason jar (I recommend using a funnel to help keep it corralled!) Store in a cool, dark place for 6 months (or longer!)

Tip for Success

• Use fresh spices: It seems like spices should keep forever, and in a way they do … but their flavor intensity can really decrease over time. So make sure to use fresh spices that are far from their expiration date for the best flavor.

I hope you love knowing how to make homemade curry powder! I love having a big old jar of it in my pantry for curries, dal, soups, and so much more.

Use Your Homemade Curry Powder in These Recipes …

• Pumpkin, Chickpea, & Red Lentil Curry
• Red Lentil & Chickpea Curry with Potatoes & Peas
• Curried Carrot Red Lentil Soup
• Pan-Fried Curried Crispy Chickpeas
• Crock Pot Curry Baked Beans
• Pumpkin Curry Soup
• Curry Baked Beans

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Homemade Curry Powder Recipe

It's easy to make your own homemade curry powder! This mix of pungent, flavorful spices evokes the flavors of Indian cuisine in curries, soups, and more. Adjust the quantities to make it your own!

Keyword curry powder, curry powder recipe, homemade curry powder

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Calories 151kcal

Author Kare

Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon dried ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground mustard seed

Instructions

• Add all of the spices to a small bowl and stir to combine. Store in an airtight jar at room temp in a cool, dark place (like a pantry).

Notes

Nutrition information based on the entire 1/2 cup batch of curry powder. 

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 798mg | Fiber: 10g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 17mg

The post Homemade Curry Powder 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

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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.

This recipe for Coconut Curried Green Lentils is one of those recipes that’s so convenient to have in your back pocket. Whether you haven’t been to the grocery store lately or are just looking for something easy to put together, chances are, you’ll have all the ingredients you need in your pantry for these coconut curried lentils.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Coconut Curried Green Lentils
• Tips for Success
• Can I Freeze Coconut Curried Lentils?
• More Curry Recipes

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

The Story Behind the Recipe

This coconut curried lentils recipe has been a favorite for years! I first stumbled upon a version of the recipe in the cookbook Small Victories by Julia Turshen (buy it here on Amazon [affiliate link]). Lentils simmer in sautéed onion, coconut milk, water, and spices – and I’ll be honest, the recipe is so simple that the first time I tried this recipe, I expected to be underwhelmed – or at least just whelmed. But I took one bite and was floored at the deliciousness!

Turshen’s recipe calls for split red lentils, which makes for a faster recipe, but the lentils don’t keep their shape. Other versions call for half split red lentils and half French green lentils, which is a combo I’ve made many times and is the best of both worlds.

For the version I’m sharing today, and the version I make most frequently, it’s all French green lentils. I also tend to use veggie broth instead of water for another layer of flavor, but it’s not strictly necessary.

Ingredients

• French green lentils – There are many types of lentils, but French green lentils are one of my faves! They’re smaller than standard green lentils, and hold their shape for excellent texture in dishes like this Coconut Curried Green Lentils recipe. You can use another type of lentil, too, but cooking time may vary.
• Olive oil – For sautéing the onion and spices.
• Onion – asdf
• Spices – Ground cumin, ground turmeric, ground coriander, and cayenne pepper (optional, but nice for an added touch of heat)
• Ginger
• Garlic
• Coconut milk – I like the richness of full-fat coconut milk for these curried lentils, but lite coconut milk will work, too.
• Vegetable broth – I like the extra flavor that veggie broth brings to the table, but water will work, too.
• Salt – I like to use kosher salt in my cooking. This recipe calls for a teaspoon, but you can add more or less to taste.

Adaptations/Variations

• Coconut Curried Red Lentils: Sub in split red lentils. You’ll want to reduce the cooking time, and keep in mind that they will not hold their shape so the result will be more homogenous and cream, but the taste will still be amazing!
• Swap in brown lentils or another lentil; the recipe will work, but the cooking time may change. Keep a close eye on it and add more liquid if needed.

How to Make Coconut Curried Green Lentils

These coconut curried lentils are so easy to make! Just set a large pan or pot over medium-low heat and sauté the onion, spices, garlic, and ginger.

Then add the lentils, coconut milk, broth, and salt.

At this point, you’ll simmer it for quite awhile until the lentils are tender. The curried lentils will thicken while cooking into this glorious pot of lentil goodness!

Serve with rice, a dollop of plain yogurt, cilantro, and naan for tastiest results.

Tips for Success

• Don’t boil it! Coconut milk can be fussy and will “break” if it’s cooked at too high of heat for too long. Just a low, steady simmer is perfect.
• Watch your lentils closely and add more liquid if needed. Sometimes the liquid will cook off too fast and the lentils need more time – and liquid – to cook perfectly.
• Peel your ginger with a spoon – I have to throw this tip in there because it’s borderline life-changing! Use the edge of a spoon to get the peel off of fresh ginger. I find I waste way less of the ginger peeling it this way than when I use a knife.

Can I Freeze Coconut Curried Lentils?

Yes, the leftovers freeze really well. Just place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and warm gently over the stove.

More Curry Recipes

• Crock Pot Curried Pumpkin Chickpeas & Lentils
• Crock Pot Curried Chickpeas & Lentils with Potatoes & Peas
• Zucchini & Corn Curry
• Tomato & Chickpea Curry

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Coconut Curried Green Lentils Recipe

An easy one-pot pantry recipe! You probably have all the ingredients on hand to make these creamy, savory, perfectly spiced lentils. Best served with creamy plain yogurt and naan for delicious scooping!

Keyword coconut curried green lentils, coconut curried lentils, curried lentils

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 320kcal

Author Kare

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium yellow onion diced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper optional
• 1 tablespoon minced fresh ginger
• 2 cloves garlic minced
• 1 cup French green lentils rinsed
• 13.5 ounces coconut milk 1 can
• 2 cups vegetable broth
• 1 teaspoon kosher salt plus more to taste

Instructions

• Set a large saute pan or pot over medium-low heat. Add the olive oil. When warm, add the onion, cumin, turmeric, coriander, and cayenne pepper. Sauté the onion and spices, stirring occasionally, until the onion is soft, 5-6 minutes.
• Add the garlic and ginger and sauté for one more minute.
• Add the lentils, coconut milk, broth, and salt and stir to combine.
• Increase heat to medium and, once the mix is simmering, lower the heat to continue simmering, uncovered. There will be a lot of liquid at first, but the lentils will soak up some and some will cook off.
• Cook, stirring occasionally, until the lentils are tender, about 40 minutes. If the mixture begins to dry out before the lentils are cooked through, add another splash of vegetable broth or some water. By the end, the curried lentils should be thickened but still loose, like the consistency of risotto. Taste and add more salt if desired.
• Serve with rice – I recommend white basmati rice, brown basmati rice or cauliflower rice. Naan, a dollop of plain yogurt and some fresh cilantro leaves are excellent, too.

Notes

Nutrition info does not include toppings

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 24g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 713mg | Potassium: 180mg | Fiber: 10g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 5mg

The post Coconut Curried Green Lentils Recipe appeared first on Kitchen Treaty.

These 3-Seed Tahini Chocolate Chip Cookies are extraordinary, and I am SO excited to be sharing this cookie recipe with you today!

Table of Contents

• The Story Behind the Recipe
• Developing This Recipe for Tahini Seed Breakfast Cookies
• Ingredients
• Adaptations/Variations
• How to Make Tahini Seed Chocolate Chunk Breakfast Cookies
• Tips for Success
• How to Store
• Can I Freeze Tahini Breakfast Cookies?

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

The Story Behind the Recipe

Every August for the past 10 years, our family has headed up to Salt Spring Island in British Columbia for a week of relaxation and fun. It’s the most gorgeous place, tightly packed with tall evergreens along narrow winding roads that open up to blue water vistas.

My kid is there for pretty much solely for a week in the lake at the center of the island, and to catch up with friends who return to the same place every year, too. But for me, one of the best things about Salt Spring is that it’s a straight-up foodie paradise.

One of the reasons for that is that there are farm stands along the sides of the roads everywhere, and in August, these stands are usually overflowing with the locals’ garden abundance.

While some farm stands are what you’d expect – a cart and a roof with maybe some eggs in an ice chest, flowers, a few squash and other vegetables – some are a full-on experience.

Last year, we discovered a huge covered farm stand tucked up a hill on the side of the road. Once we’d parked, climbed up, and picked out homemade cupcakes, we turned around and were greeted by the stunning blue of the bay below us. A long, rustic slab of wood served as a bar facing the view, with stools lined up underneath. We sat down, enjoyed our cupcakes, sipped coffee, and enjoyed the quiet and the scenery.

This past August, I decided to head out by myself late one morning to see what types of squash and other goodies I could find at the local farm stands. After a few stops, I entered the gate of Stowel Lake Farm, crunched up the gravel drive, and parked, then wandered up the flagstone path surrounded by flowers that are always buzzing with butterflies and bees. As usual, this farm stand had gorgeous plants, lots of produce, and a few baked goods.

And it was here that their Tahini Seed Cookies stopped me in my tracks.

There was one left. It was huge, glorious-looking, and mine. Forgetting about everything else, I tucked my four dollars into the honor slot, grabbed the cookie, and carried it back to my car. I quickly decided I was going to wait to find the perfect oat milk latte before I ate it, so I ventured down the road and, as luck would have it, found a coffee stand pretty quickly. They made me the most excellent latte, and I sat down at one of their umbrella-covered tables and dug into the latte and the cookie.

Ohmygosh. This cookie.

It was a vanilla-and-sea-salt-laced cookie PACKED full of seeds, a hint of cardamom and tahini, and a glorious chocolate chunk now and then.

I immediately knew I wanted to recreate these cookies at home, but there is no recipe like that out there – all I had to go on was the list of ingredients on the side of the cookie jar. Stowel Farm’s website mentions their popular cookies, but no recipe.

Soooooo … I set out to recreate this incredible seed cookie that I just had to have in my life year-round. And that’s how these Tahini Seed Chocolate Chunk Breakfast Cookies came to be!

I have to note that it took me awhile to realize that these tahini cookies are actually what’s considered to be a breakfast cookie. Which makes perfect sense because I have found myself grabbing one or two for breakfast – and felt great about it because of all of those glorious fiber-and-protein-and-omega-packed seeds. They’re excellent for a satiating snack, too!

Developing This Recipe for Tahini Seed Breakfast Cookies

I knew straight away that this was not going to be a normal cookie recipe. For one, these cookies clearly didn’t have any flour (and were labeled at the farm stand as gluten-free, too). But thankfully, the cookie jar at the farm stand listed the ingredients in the cookies (just not the quantities), so I had somewhere to start.

I stirred together some rolled oats with a bunch of seeds (sunflower seeds, pepitas [pumpkin seeds], and sunflower seeds), along with some dark chocolate chunks, vanilla, salt, and cardamom. Then I added what seemed like a good amount of tahini along with some honey.

The “dough” was not dough-like at all, but I persevered, scooping balls onto my baking sheet, then pressing them gently flat.

I shrugged and baked them, figuring it was going to be an epic fail.

I pulled them out of the oven, and they had actually puffed up a little and held together! From there, I let them cool all of the way on the cookie sheet.

Then I lifted one up, and it miraculously held together! I knew that the tahini and honey would act as a binder, but I was still floored that it actually worked. Better yet, the cookie was delicious!

I went through many iterations of this cookie before I settled on the recipe I’m sharing here today. This, in my opinion, has the perfect amount of vanilla and cardamom, holds together well, and tastes amazing!

The inspiration cookies had coconut, by the way, but when I tried adding coconut, the cookies suddenly had a moist quality that had them falling apart by day two. I didn’t feel like it added much to the flavor, so I continued developing the recipe without coconut. I have a hunch that toasted coconut flakes might work, though, I just haven’t tried it yet.

Ingredients

Okay, so what do we have in these little gems?

• Tahini – You want a runny, creamy tahini that you can stir together well so that it is nice and homogenous when you add it to your cookies.
• Honey – Any honey will work, use your fave.
• Vanilla – Pure vanilla extract is what I use. I want to try these breakfast cookies with vanilla bean paste or fresh vanilla bean but haven’t yet.
• Cardamom – Ground cardamom goes perfectly with the sesame taste of tahini and the mellow sweetness of the vanilla.
• Kosher salt & flaky sea salt – Kosher salt for in the cookies, flaky sea salt like Maldon for sprinkling over the top.
• Oats – I like to use thick rolled oats which I think stand up to the seeds well and add to the hearty quality of these breakfast cookies.
• Pepitas – Also known as pumpkin seeds, these green seeds are so good for you and just so good! I use raw, unsalted pepitas.
• Sunflower seeds – At the time I was testing this recipe, I had the hardest time finding raw sunflower seeds! So I used roasted, salted sunflower seeds. I’m sure raw sunflower seeds will work just as well.
• Sesame seeds – You’ll want raw sesame seeds. They’re found in the spice section of most grocery stores.
• Chocolate chunks – I like dark chocolate chunks for these tahini cookies, but you can use whatever chocolate chips or chunks you like.

Adaptations/Variations

• I plan to test this recipe with other nut butters and seeds/nuts, but haven’t yet. I suspect cashew butter/cashews will be lovely.
• Make ’em vegan: Honey is not vegan, but you can swap in pure maple syrup for a fully vegan version of these breakfast cookies.

How to Make Tahini Seed Chocolate Chunk Breakfast Cookies

I think you’re going to LOVE how easy these breakfast cookies are to make.

Preheat your oven, line a baking sheet with parchment paper, and grab a medium-sized bowl. Add the tahini, honey, vanilla, cardamom, and kosher salt to the bowl and mix it together until well combined.

Now, pile in all the seeds and the chocolate chunks. Stir until completely combined. The mix will be somewhat loose and will require a bit of muscle to get everything combined.

From there, scoop balls onto your baking sheet. I like to use a two-tablespoon cookie scoop.

Space them about two inches apart, and flatten them gently with your fingers. They’ll be a little fragile, just press the sides back in as you go.

I like to add a couple of extra chocolate chunks to the top of each cookie for presentation, but that’s totally optional.

Then, bake them until the edges are golden. Pull them out of the oven, sprinkle with flaky sea salt if you like, and let them sit until completely cool on the cookie sheet. They’ll adhere together as they cool.

Tips for Success

• Mix the wet ingredients together first. This helps to make sure all of the flavors of the vanilla, salt, and cardamom are evenly distributed.
• Let them cool completely on the baking sheet! This is where the magic happens – they bind together the rest of the way while cooling off.

How to Store

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days.

Can I Freeze Tahini Breakfast Cookies?

Yes! Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

I hope you love this unique cookie recipe as much as we do! It’s been so fun to discover a new way to make delicious cookies that are so chockfull of good stuff that we feel good about eating them. AND after talking about them, I’m off to my freezer to snatch one up and eat it with my coconut creamer coffee! 🍪✌️

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Tahini Seed Chocolate Chunk Breakfast Cookies Recipe

Densely packed with seeds, dotted with chocolate, held together with tahini and honey and flavored with vanilla and cardamom. I LOVE these slightly sweet, full of flavor, seedy-in-the-best-way, healthy cookies!

Keyword breakfast cookies, flourless seed cookies, seed cookies, sunflower seed cookies, tahini cookies

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 14 minutes minutes

Servings 15

Calories 146kcal

Author Kare

Ingredients

• 1/2 cup tahini mixed well
• 1/4 cup honey
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon kosher salt
• 2/3 cup rolled oats
• 1/2 cup raw unsalted pepitas
• 1/2 cup roasted salted sunflower seeds raw will work too
• 2 tablespoons raw sesame seeds
• 1/3 cup chocolate chunks or chocolate chips; plus a few more for topping if desired
• 1/2 teaspoon sea salt flakes for sprinkling on top; optional

Instructions

• Preheat your oven to 350°F and line a large baking sheet with parchment paper.
• Add the tahini, honey, vanilla, cardamom, and 1/4 teaspoon kosher salt to a medium bowl. Stir together until completely combined.
• Add the dry ingredients except for the flaky sea salt, which you'll sprinkle on after they bake. Mix with a sturdy wooden spoon or spatula until thoroughly combined.
• Scoop rounds of the cookies onto your baking sheet, about 2 inches apart. I like to use a 2-tablespoon cookie scoop, and as I'm scooping, I really try to push the cookie dough together to help it stick together.
• With your fingers, gently press the edges of the cookie together while pressing down to flatten it. You might have a few errant seeds fall out; this is okay and normal! Just do your best to push it back into the side of the cookie.
• If desired, top each cookie with two or three more chocolate chunks.
• Bake for 10-13 minutes, until ever so slightly puffed and the edges of the cookie are turning golden.
• IMPORTANT: Allow the cookies to cool on the baking sheet until completely hardened and cool, about one hour. They harden and stick together as they cool.
• Remove the cookies from the parchment and serve. Store in an airtight container at room temp for up to 5 days.

Notes

Total time does not include one hour cooling time. 

Storage & freezing notes

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days. Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 153mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg

The post Tahini Seed Chocolate Chunk Breakfast Cookies appeared first on Kitchen Treaty.

If you haven’t guessed, I’m here to tell you how to make the perfect baked sweet potatoes! Fluffy inside, crispy skin outside … I love sweet potatoes prepared this way.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Bake Sweet Potatoes
  • Step 1: Wash the sweet potatoes
  • Step 2: Rub them with olive oil & salt
  • Step 3: Line them up on a baking sheet
  • Step 4: Bake
  • Step 5: Stuff and serve!
• Tips for Success
• Ideas for Serving Baked Sweet Potatoes
• More Sweet Potato Recipes

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

The Story Behind the Recipe

This baked sweet potato recipe is one of those things that I’ve been meaning to share forever! It’s not even really a recipe as much as it is a method, but either way, I finally got this one photographed and am looking forward to sharing it with you.

Around here, baked sweet potatoes are a staple. We often stuff them with leftover chili or black beans for a healthy, satisfying lunch or dinner.

I love that they’re full of vitamins and fiber – and they taste great, too!

Ingredients

• Sweet potatoes – Also known in the U.S. as yams, sweet potatoes come in a few different colors and sizes. I like to grab sweet potatoes that are orange inside and are smaller in size, for individual portions. But it’s easy to bake any color or size of sweet potato, so grab whatever you want! Note that while yams and sweet potatoes are considered the same thing in the U.S., outside of the U.S., a yam is an entirely different root veggie. So stick with those labeled “sweet potatoes.”
• Olive oil – For rubbing on the outside of your sweet potato. This gives you a nice crispy skin!
• Kosher salt – Just a little, also for the outside of your sweet potato. Give that crispy skin a bit of flavor!

How to Bake Sweet Potatoes

It takes just a few minutes prep and about 40 minutes in the oven to bake sweet potatoes. I love that it’s mostly hands-off – the oven does all the work!

Step 1: Wash the sweet potatoes

First, you’ll want to wash your sweet potatoes. Scrub with a vegetable scrubber, if you have one. Then dry them off with a clean towel.

Step 2: Rub them with olive oil & salt

Rub them all over with olive oil and a layer of kosher salt.

Step 3: Line them up on a baking sheet

Lay them on a baking sheet (I like to use a layer of aluminum foil or parchment paper to catch the inevitable drips). Make sure the potatoes have lots of room so that the skin gets crispy on all sides.

Step 4: Bake

Bake at 400°F for about 40 minutes, until easily fork-tender and the skin looks a bit shriveled.

Step 5: Stuff and serve!

Let them cool for a few minutes, then slice them open and serve!

You can cut them open and fluff them up like a standard baked potato, or cut them in half.

Tips for Success

• Dry them well after washing. This is key to crisp skin.
• No wrapping! Some recipes call for wrapping baked sweet potatoes in foil, but in my opinion, that’s a no-no. Wrapped sweet potatoes have a moist – not crispy – skin. Best to let them bake in the wide-open.
• Poke those holes. It allows excess moisture to escape for the fluffiest interiors (no wateriness!)
• Cook them hot. I like to bake sweet potatoes at 400 degrees Fahrenheit so that the natural sugars caramelize. Yum.

Ideas for Serving Baked Sweet Potatoes

• Top with a pat of butter, salt and pepper, and maybe some fresh herbs like cilantro or chives.
• Stuff with beans or leftover chili.
• Sour Cream & Chive Baked Sweet Potatoes: Drizzle sour cream or Greek yogurt over the top along with a generous sprinkle of chives, salt, and pepper.

More Sweet Potato Recipes

• Sweet Potato Fries
• Sweet Potato Quinoa Chili
• Whipped Sweet Potatoes (with coconut milk)
• Creamy Sweet Potato Soup
• Sweet Potato Peanut Stew

Print

Baked Sweet Potatoes

For the fluffiest inside and crispy, delicious skin, here's my favorite method for how to bake sweet potatoes. Easy + just a few minutes prep!

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 44 minutes minutes

Servings 4

Calories 225kcal

Author Kare

Ingredients

• 4 sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

Instructions

• Preheat your oven to 400 degrees Fahrenheit (205° C). Cover a small rimmed cookie sheet with parchment paper or foil (this is not a must, but helps with easy clean up).
• Wash your sweet potatoes under water, scrubbing the skin so it's nice and clean. Dry them with a dish towel or paper towel.
• Rub each sweet potato with some of the olive oil and rub on the salt as well.
• Place on a baking sheet with at least a couple of inches between each sweet potato. Prick each potato 2-3 times with a fork.
• Bake until soft inside (a fork will pierce the skin and flesh effortlessly) and the skin is crispy, about 40 minutes. If you have smaller sweet potatoes, you'll want to check them at the 30 minute mark. Larger sweet potatoes might take a bit longer to bake.
• Let cool for about 5 minutes then serve as desired.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 415mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

The post How to Bake Sweet Potatoes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Homemade Italian Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Italian Seasoning
• Recipes That Use Italian Seasoning
• More Spice Mix Recipes

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

The Story Behind the Recipe

I’m slowly working my way toward sharing more spice mix recipes here on Kitchen Treaty. I can’t tell you how many times I’ve been in the process of making something, then realize I’m out of the particular spice mix the recipe calls for! So it’s nice to be able to find a recipe for that spice mix online.

That scenario happens most with Italian Seasoning, for some reason. So I figured it was high time to share my recipe for homemade Italian seasoning mix!

Why You’ll Love This Homemade Italian Seasoning

I can only take a guess as to why you’ll love having this recipe on hand, but here are some of the reasons I’m predicting:

• Life saver: When you need a replacement for Italian seasoning, stat, this recipe will save you!
• Saves money: This is a frugal spice mix, especially when you buy your spices in bulk.
• Customizable: Rosemary lover? Prefer more cozy overtones of sage flavor? Hate basil? This Italian seasoning recipe is super easy to vary to your tastes.

Ingredients

Six different dried herbs and spices go into this homemade Italian Seasoning mix.

• Oregano – Mediterranean or Greek oregano both work.
• Basil – also known as dried sweet basil.
• Marjoram – a member of the mint family with sweeter flavor (also known as sweet marjoram.)
• Rosemary – I like the crushed and dried variation of rosemary so that the pieces are smaller and incorporated better into the Italian seasoning mix.
• Thyme – the tiny leaves add savory, earthy flavor.
• Sage – I prefer rubbed sage for lots of flavor and it incorporates well.

Adaptations/Variations

• Add crushed red pepper flakes for heat
• Some store-bought mixes also call for savory – if you like it, feel free to add it!

How to Make Italian Seasoning

This is very, very complicated. Are you ready?

Pour everything into a bowl. Stir. Pour into a spice jar. Label. You’re done!

Okay, so not very complicated.

Recipes That Use Italian Seasoning

• Italian Tomato Sauce
• Baked Boursin Pasta
• Vegetarian Lasagna
• Pizza Pinwheels
• Creamy Artichoke Baked Pasta
• Red Lentil Pasta Sauce
• Roasted Potatoes
• Savory Sweet Potato & Beet Galette

I hope you love having homemade Italian seasoning on hand as much as I do, or at the very least, that I helped rescue you when you realized you were in sudden need of an Italian seasoning replacement.

More Spice Mix Recipes

• Pumpkin Pie Spice Mix
• Taco Seasoning
• BBQ Dry Rub Mix

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Homemade Italian Seasoning Recipe

It's so handy to know how to make Italian seasoning at home! Whether you're looking for a quick replacement or want to save a little money by making your own spice mixes, this recipe for homemade Italian seasoning is perfect!

Keyword homemade italian seasoning, italian seasoning, italian seasoning replacement

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 7kcal

Author Kare

Ingredients

• 3 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried rubbed sage

Instructions

• Add all ingredients to a small bowl and stir together. Use a spice funnel or spoon into an airtight jar. Store in a cool, dry place until ready to use. Keeps for up to 6 months.

Notes

Smaller batch Italian seasoning replacement

Yield: 2 teaspoons Italian seasoning

• 3/4 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Pinch dried rubbed sage

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg

The post Homemade Italian Seasoning Recipe appeared first on Kitchen Treaty.

Tender, and chocolatey with a perfect crumb, not only does this wacky cake recipe call for a simple list of ingredients, but the batter for this 8×8 chocolate cake recipe mixes up entirely in the pan – that’s just how easy it is!

I make this cake all the time. It’s my kid’s fave! Though I’ve iced it in the photos you see here, oftentimes I leave it unfrosted with only a dusting of powdered sugar and/or serve it up with a dollop of whipped cream.

This simple chocolate cake is so good with a cup of coffee or tea, or for a easy dessert after dinner.

Table of Contents

• What is Wacky Cake and Why is it Called That?!
• The Story Behind the Recipe
• Why You’ll Love This Chocolate Wacky Cake Recipe
• Ingredients
• Recipe Variations & Substitutions
• How to Make Wacky Cake
• Frosting Ideas for Chocolate Wacky Cake
• More Chocolate Cake Recipes

• Jump to the Full, Printable Recipe

What is Wacky Cake and Why is it Called That?!

Wacky Cake is an American classic that dates back at least 100 years. Some claim it originated around the time of World War I, others say it took off during the Great Depression or even World War II.

What most can agree on is that it came about during times when eggs, butter, and milk were in short supply or simply not available, so traditional cake recipes weren’t possible. And this inventive chocolate wacky cake was born! (learn more about the origin of Wacky Cake here.)

The Story Behind the Recipe

Like many of you, I’m sure, I grew up on this cake. My mom called it “Crazy Cake,” and it pains the nostalgic side of me to not call it the same thing. But in the interest of inclusive language, I’m going with the other popular name: Wacky Cake. It’s also sometimes called Depression Cake. Whether you call it crazy cake, wacky cake, or depression cake, it’s a chocolate cake that’s easy and delicious!

My mom made this cake at least once per month. She served up the big fluffy squares with a generous dollop of Cool Whip, which is a serving suggestion I highly recommend. (Another cake recipe I recently published is this delicious vintage hazelnut cake that my Mom used to make and serve with Cool Whip, too. It was a staple in our house!)

But it’s excellent with a light layer of chocolate buttercream, too.

Why You’ll Love This Chocolate Wacky Cake Recipe

It’s super easy to make. Like ridiculously easy! The batter for this simple chocolate cake recipe mixes together right in the pan. It doesn’t get easier than that.

It’s delicious. Chocolatey, tender, moist. Everything you want in a chocolate cake from scratch recipe.

It’s dairy-free and vegan. It wasn’t designed for the vegan diet, but it is one of those awesome recipes that’s happily vegan just as it is.

Ingredients

• All-purpose flour – bleached or unbleached both work well.
• Sugar – plain old granulated.
• Baking soda – the leavener in our wacky cake, the baking soda reacts with the vinegar to make the cake rise.
• Salt – I like to use fine-grain sea salt for baking. Table salt works, too.
• Cocoa powder – I use plain ol’ Hershey’s unsweetened cocoa powder for chocolate wacky cake
• Canola oil – for a moist, melt-in-your-mouth cake. Vegetable oil works, too.
• Vinegar – I use white vinegar, but apple cider vinegar will work, too. Don’t leave this out or substitute! It’s a strong acid that reacts with the other ingredients to help the cake rise, and is crucial to the success of this recipe.
• Pure vanilla extract – for sweet vanilla flavor.
• Water – not usually considered an official ingredient, but crucial to the formation of wacky cake batter.

Recipe Variations & Substitutions

• Enhance the chocolate flavor by replacing the water with a cup of strong brewed coffee.
• To make it a vanilla wacky cake, omit the cocoa powder and double the vanilla extract.
• Go frosting-less – it’s still delicious! I provide a recipe for small-batch chocolate frosting with this wacky cake recipe for a chocolate frosted wacky cake, but you can omit the frosting and dust with powdered sugar and/or serve with whipped cream. Or, if you’re all about the frosting, scroll down for a bunch of suggestions.

How to Make Wacky Cake

If you’ve never made chocolate depression cake, a.k.a. wacky cake, prepare to be amazed! It’s just a matter of mixing the dry ingredients together, making indentations and pouring in the wet ingredients, mixing it all together, and baking it.

1. Add the flour, cocoa powder, sugar, baking powder, and salt to an 8×8 pan. You don’t even need to grease the pan first.

2. Mix the dry ingredients together with a whisk, and create three indentations. I like to make a larger indentation for the oil, which, if you want to channel your inner child, naturally creates a happy face! Score!

3. Then, pour the vanilla extract into one small indent, the vinegar into another, and the canola oil into the large indent.

4. Pour the water over the top.

5. Stir until combined. I like to use a flat whisk so I can really get into the corners, but a plastic spatula works great, too.

6. And then, it’s time to bake your wacky cake! Bake just until the middle is set and a toothpick inserted into the center comes out clean.

Frosting Ideas for Chocolate Wacky Cake

Really, the sky’s the limit for how you want to frost this simple moist chocolate cake recipe. I’ve provided a recipe for chocolate frosting, and that’s what’s photographed here. But you should make it your own! Here are a few ideas:

• Vanilla buttercream
• Cream cheese frosting
• Peanut butter icing
• Nutella buttercream frosting (especially good!)
• Strawberry buttercream (and garnish with strawberries!)
• My mom used to serve up plain squares of this 8×8 chocolate cake recipe with a big dollop of Cool Whip. Highly recommend! Whipped cream or vegan whipping cream are great too.

More Chocolate Cake Recipes

We love chocolate cake here in the Kitchen Treaty house! Here are my other recipes:

• Dairy-Free Chocolate Cake – this is a deep, dark Devil’s food cake recipe with layers and lots of chocolate frosting. Dairy free and entirely vegan!
• American Flag Sheet Cake – the base of this sheet cake recipe is actually based on chocolate wacky cake! Finished off with a vanilla buttercream and a berry flag.
• Chocolate Mint Mug Cake – for when a chocolate craving hits and you need a single-serving cake – NOW!
• Deep Dark Hot Fudge Pudding Cake – Another one my mom used to make. So good with ice cream!

Print

Chocolate Wacky Cake Recipe

Moist and chocolatey with a tender crumb, this delicious and simple 8×8 chocolate cake recipe defies the laws of baking with NO eggs and NO butter or milk! Plus, the batter mixes up right in the pan. 🤯

Course Dessert

Cuisine American

Keyword 8×8 chocolate cake recipe, crazy cake, depression cake, simple chocolate cake, simple moist chocolate cake recipe, wacky cake, wacky cake recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 39 minutes minutes

Servings 9 pieces

Calories 348kcal

Author Kare

Equipment

• 1 8" x 8" baking pan

Ingredients

For the chocolate wacky cake:

• 1 1/2 cups all-purpose flour 192g
• 1 cup granulated sugar 201g
• 1/4 cup unsweetened cocoa powder 25g
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup canola oil 72g; can substitute vegetable oil
• 1 tablespoon white vinegar can substitute apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup water 240g

For the chocolate frosting:

• 1/4 cup unsalted butter 58g; room temperature
• 1 cup powdered sugar 115g
• 1/3 cup unsweetened cocoa powder 35g
• 1-2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions

To make the cake:

• Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
• To an 8-inch by 8-inch baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. Use a rubber spatula or whisk to combine the ingredients.
• With a spatula or wooden spoon, create three impressions in the flour mixture. I like to make one a bit bigger to contain the oil when we pour it in.
• Add the oil to the larger impression, the vinegar to another impression, and the vanilla to the third impression.
• Pour the water over the top.
• Use a whisk or rubber spatula to mix the batter together, taking care to scrape the flour in from the corners of the pan. Stir just until combined.
• Bake for 25-35 minutes, until the top springs back when you touch it and a toothpick inserted into the center comes out clean.
• Place on a wire rack and let cool to room temperature. Leave plain, sift some powdered sugar over the top, or frost with the chocolate frosting recipe provided here or another favorite frosting.

To make the frosting:

• Place the butter in a medium mixing bowl. Using a hand mixer, whip the butter until light and creamy, about 2 minutes.
• Add the powdered sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
• Beat on low speed for 30 seconds, then increase to high speed and beat until lightened in color and creamy, 1-2 more minutes. Add up to one more tablespoon of milk until the frosting is spreadable.
• If the frosting seems too thin to spread, add a little more powdered sugar until it's the consistency you like. If it seems too thick, splash in more milk, a teaspoon at a time, and mix until your desired consistency.
• Frost the cake after it has completely cooled to room temperature. You can use a butter knife, spatula, or I love using an offset spatula for the easiest application.

Notes

Nutrition calculation is for cake only, without frosting or toppings. Nutrition is based on one square of cake when cut into nine squares. 

Vegan option:

The cake recipe as written is vegan and dairy-free, but the buttercream frosting needs a couple simple swaps to keep this a vegan recipe. To make it vegan, swap in a vegan butter and plant-based milk. 

Storage:

As written, wacky cake with chocolate frosting will keep at room temperature, covered, for about 4 days. If you use a cream cheese frosting or another frosting that needs refrigeration, I suggest storing it in the fridge. 

Nutrition

Serving: 1piece | Calories: 348kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 113mg | Fiber: 3g | Sugar: 36g | Vitamin A: 160IU | Calcium: 15mg | Iron: 2mg

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