First, I must credit the hipster diner in Phoenix called Ingo’s Fine Food for introducing me to the kraut burger concept with their Farmer’s Daughter burger. Love the name. I also used to order their smashed potato chips and fermented jalapeno hot sauce and now feature my version of those dishes here on the blog because I had to have them at home (and now you can, too).

Best Ground Beef for Burgers Is Angus, Grass-Fed, Freshly Ground

Confession, I stalked the kitchen cook form Ingo’s and asked him for his pro tips for recreating their burgers in my home kitchen, and he told me it’s really all about sourcing quality ingredients at the end of the day. On that note, I recommend you source Angus or grass-fed ground beef and try to bake your hamburger buns from scratch.

Source Quality Ingredients for a Curated Burger Experience

If you’ve ever wondered why so many people order burgers from restaurants when they are so easy to make at home, listen. It’s actually not that easy to make a great burger. Unless, you really take each individual ingredient seriously and really focus on quality, quality, quality.

Ingredient Tips: Instead of yellow mustard, make a Dijonnaise; that’s equal parts Dijon mustard (Grey Poupon lives in my fridge 365 days per year) and mayonnaise (I like avocado mayonnaise). Instead of swiss cheese, look for cheese labeled “baby swiss cheese” because it melts nicely for burgers. With sauerkraut, definitely select refrigerated sauerkraut which is alive with active cultures. You can totally make your own raw sauerkraut which is always my preference from a flavor perspective.

Pro Tips for the Perfect Patty

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Kraut Burgers with Baby Swiss

Whip out that jar of fermented sauerkraut and make these epic kraut burgers. They are an unbeatable combination of complex savory flavors with a touch of sour.

Course Main Course

Cuisine American

Keyword burger

Prep Time 15 days days

Cook Time 10 days days

Total Time 25 days days

Servings 4 people

Calories 637kcal

Author Chef Sara Furcini

Ingredients

• 1 1/2 pounds ground beef Angus or grass-fed, preferably freshly ground
• 1 tablespoon olive oil or any high-heat oil
• salt and pepper for seasoning
• baby swiss cheese thinly sliced
• 4 sesame seed hamburger buns preferably freshly baked
• 1/2 cup sauerkraut raw, fermented (not canned)
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise

Instructions

• Divide the ground beef into 4 roughly equal portions and then flatten to make 4 burger patties about 3/4-inch thick by 4 1/4 inches in diameter. Preheat a skillet to medium-heat and add your favorite high-heat oil. Season burger patties front and back with salt and pepper and place in the hot skillet. Without moving, cook for 5 minutes then gently flip them over and top with the cheese. Cook 5 minutes longer. Note: A safe internal temperature to target is 160℉.
• [optional] If you can butter your buns and toast them, I highly recommend this step. Simply place the bun (butter side down) and toast in the skillet for 30 seconds.
• To assemble the burgers, place the burger on the toasted bun followed by the sauerkraut. Combine the Dijon and mayonnaise in a small bowl and smear the top of the bun generously with the Dijonnaise. Serve immediately.

Notes

For a paleo or gluten-free burger, you can serve everything “Adam and Eve” style where you take a stack of iceberg lettuce and create buns out of that. Of course, you can also make your own gluten-free hamburger buns.

Nutrition

Serving: 1burger | Calories: 637kcal | Carbohydrates: 22g | Protein: 34g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 568mg | Potassium: 554mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 5mg

This chicken soup recipe clocks in at 36 grams of protein per bowl so it can be served for dinner or as a light appetizer with a side of kale salad. It’s balanced, healthy and basic yet totally satisfying. As you can see, I’ve finished mine with fresh lime and chiles, but I encourage you to make it your own and have loads of ideas for you to try.

Soup is something I like to rotate between meals just to break things up. My family really enjoys soup, and it’s just another way to serve chicken that keeps it interesting to eat.

About This Chicken Broth

I practically never buy soup and it’s really because homemade chicken broth is superior in flavor. It’s just so simple to make from scratch and I’m constantly playing around with whatever I happen to have on hand.

• Ginger. Fresh, anti-inflammatory, adds a spicy factor.
• Garlic and onions. Just the right amount of potency, anti-viral, anti-bacterial.
• Salty broth. Think great for hydrating post workout or when you have the flu.
• Generous amounts of lime juice and a pinch of zest.
• A pile of cilantro – or go with fresh mint, Thai basil, kaffir lime, parsley, or rosemary.
• Coconut milk for richness (think Tom Kha vibes). Absolutely feel free to swap in half and half if you prefer.

What never ceases to amaze me about this soup is how people react. People assume this is an involved recipe because it tastes so complex, but it’s actually really simple to make.

💭Top Tip

When using delicate herbs or greens, add them at the very end so the color and flavors really pop.

White Chicken Chili Variation

Consider fanning some avocado and minced red onion on top if you’d like a white chicken chili option. Have powdered ginger and garlic? Try swapping those if that’s what you’ve got. You can even add corn (fresh or frozen) and a handful of cheese, canned beans, etc.

Preparation

Make the entire recipe start to finish or prep and freeze for later.

🔪 Instructions

Cook the chicken until they reach 165°F then set aside.

Dice the vegetables (medium chop). Use a microplane to grate the peeled ginger. This is where you can double the garlic if you prefer to swap out the ginger.

Sauté or sweat the vegetables until tender. Don’t skip this step because it forms the base layer of your homemade broth.

Add 2 cups of water and shredded chicken to the pot. Let that come to a simmer.

Finish the soup with coconut milk (for dairy free–half and half works, too), lime juice and zest, and a big pinch of fresh herb magic on top.

Taste the soup and if it needs it, add more salt.

Freezer Options

This soup can be frozen for up to 1 month and I have two options for you.

The Cook-Later Option: See the recipe card notes for instructions on how to prep, freeze, then cook the soup.

The Reheat-It Option: If you would like to cook the soup first, then freeze, you will follow the recipe as written but omit the garnish. Allow soup to cool 20 minutes then portion and transfer to freezer bags or glass containers. Simply microwave to reheat. Garnish and serve.

Scaling

If scaling up or down, keep all ratios the same except the salt; add 1 teaspoon sea salt and then add more to taste. When scaling, bare in mind you will need a vessel that can hold roughly 4 cups for the original recipe (so 8 cups if doubling, 12 cups if tripling).

Leftovers

Leftovers? But how? You mean you didn’t stand dunking your spoon into the leftovers in the pot? Just me then, okay. You can store any soup leftovers in a sealed container in the fridge for 4 days. The garnish should be stored separately and added after you’ve rewarmed it.

Nutrition, big flavor, and healing whole food ingredients make this a cold-weather (and head-cold) essential. Garlic, ginger, and lime juice? This trio can make it all better.

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Creamy Chicken Soup

Creamy homemade chicken and vegetable broth with shredded chicken and finished with citrus and cilantro. Chiles or spices may be added if you like.

Course Appetizer, Main Course

Cuisine American

Keyword cream soup

Prep Time 45 minutes minutes

Cook Time 7 minutes minutes

Total Time 52 minutes minutes

Servings 4 people

Calories 484kcal

Author Chef Sara Furcini

Ingredients

• 6 boneless skinless chicken thighs
• 1 teaspoon sea salt
• 1 tablespoon olive oil lard, tallow, avocado oil, or butter work, too
• 1 onion diced
• 3 stalks celery diced
• 4 garlic cloves chopped
• 2 teaspoons fresh ginger minced
• 1 14- ounce can full-fat coconut milk or substitute half-and-half
• 4 limes remove zest from 1 lime and then extract juice (about 1/4 cup)
• 1/4 cup fresh herbs cilantro, mint, thai basil for garnish (chiffonade)

Instructions

Cook the chicken.

• Slow Cooker Method: Season chicken thighs with salt and place in slow cooker with the oil. Set to “Bake” mode for 400F for 45 minutes.

  Oven Method: Use an oven-safe pan or Dutch oven at 400F, spread oil and place seasoned chicken thighs in pan. Bake for 45 minutes or until an internal temperature registers 165℉.
• Meanwhile, prepare the vegetables. Chop the vegetables (onion, celery, and garlic) and transfer them to a large prep bowl as you work to give yourself plenty of room on the cutting board. If you own a microplane, mince the ginger directly over the bowl to capture as much ginger juice as possible (as opposed to just chopping it).
• Sweat vegetables and make broth. Use tongs to transfer the cooked chicken to a plate. Allow to rest for 10 minutes so you don't burn your hands and so the chicken can reabsorb surface juices. Combine the vegetables (onion, celery, garlic, and ginger) to the hot slow cooker or Dutch oven. Sauté on high heat for 7 minutes. Stir then add 2 cups of water. Return the shredded chicken (discarding the bones) to the pot.
• Finish the soup. Bring to a simmer then add coconut milk, lime zest, and lime juice. Allow the soup to warm then serve along with salt to taste. Top with fresh cilantro, mint, or Thai basil for Asian flavors or try adding avocado or red onion for Southwest.

Notes

Freezer Instructions:

FREEZE TOGETHER:

• 6 boneless skinless chicken thighs
• 1 teaspoon sea salt
• 1 tablespoon olive oil or avocado oil
• 1 onion diced
• 3 stalks celery diced
• 4 garlic cloves chopped
• 2 teaspoons fresh ginger minced
• 1 14-ounce can full-fat coconut milk (additive free)
• 4 limes (zest of 1 lime plus 1/4 juice)

INSTANT POT: From frozen, add 2 cups water then high pressure for 13 minutes + 10 minutes natural release.

SLOW COOKER: Thaw first, and then cook 6 hours on high.

FINAL STEP: Shred the meat and serve with cassava pasta, baked sweet potato, cauliflower or broccoli rice, zucchini noodles, etc.

If you regularly make batches of smoked chicken thighs, you can simply shred that for a smoky version of this soup.

Nutrition

Serving: 1bowl | Calories: 484kcal | Carbohydrates: 15g | Protein: 36g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 775mg | Potassium: 873mg | Fiber: 3g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 6mg

As always, if you try a variation to this recipe that you like, you can leave it in the comments so you have a record for when you come back to make it again.

A sushi bowl has all the perks of traditional sushi–cucumber, seaweed, sushi rice, avocado, slices of fresh fish all on display. For condiments, there’s wasabi, pickled ginger, and sriracha-mayo. Keeping things simple is the way to go when your star ingredient is fresh raw fish.

Fish. When it’s fresh, it needs nothing at all.

That’s why a sushi bowl–a rather simple thing–makes so much sense. There’s nothing distracting. Just a pile of pleasantly chewy rice and some raw veggies. Fresh, clean flavors are the name of the game.

For the vegetables, you want to look for just-ripe avocados because those are the easiest to peel and cut thinly. For presentation points, don’t be shy about sprinkling with sesame seeds and crumbled seaweed. Oh, so delish!

Look at those little cucumber matchsticks, too! You can get a bit of everything on your fork if you keep your vegetable cuts dainty.

Love Asian flavors with lots of vegetables? Check out this Sheet Pan Sesame Salmon with Veggies, these cucumber tuna avocado rolls, or this Easy Vegetable Teriyaki Stir Fry.

My Secret Favorite Sushi Technique From a Japanese Chef

Many chefs take on the specialties of their mentors. I trained under a Japanese sushi chef for many years and so my standards for sushi rice are as high as can be.

My mentor and I spent many years together teaching others how to roll sushi in the traditional way. We always ended the cooking classes the same way: with a private family meal with all the leftover components from our class. We were exhausted and simply made sushi bowls. We never talked about those bowls.

Until today.

As an often exhausted parent of two young boys, I can certainly appreciate the practicality of a sushi bowl.

Mixing and matching bites of perfectly cooked sushi rice with attractively cut vegetables, sauce, and fish is gratifying and fun. More importantly, toddler friendly food.

For the first time on the blog, I’m sharing how to make the best sushi rice on the planet and will be channeling the wisdom of my mentor throughout this post. Are you ready for it?!

Best of the Best Sushi Vinegar

You can’t make sushi rice without it. That’s right, we’re talking about sushi vinegar! Sushi vinegar isn’t an ingredient; it’s a solution that’s mostly tangy and somewhat sweet ‘n salty. Balanced.

To make it:

You need rice vinegar, sugar, and salt. That said, I want to encourage you to source some premium ingredients: brown rice vinegar, a combination of savory/less refined brown rice syrup and maple syrup, and sea salt. It’s necessary to use exceptional ingredients if you want to create exceptional flavor and that’s what spectacular sushi is all about.

What type of rice for sushi rice:

For sushi, you need short or medium-grain white or brown rice, which is known as sticky rice in Japanese cuisine. Sweet rice is stickier and sweeter. Long grain rice is not for sushi because it does not hold together.

Chef’s Note: Since we technically don’t need our sushi rice to hold together (it’s a bowl not a roll), you could use whatever rice you want. In theory.

Please note that my process involves soaking the rice for 15-24 hours. This is what my sushi chef mentor did. It’s what I do. Not only does it reduce the cook time, it makes the final texture more supple. Also note that soaking rice reduces arsenic by as much as 80%!

How to Make Colorful Sushi Rice from Vegetables

You’ll notice in my recipe card (below) that I give you the option of making regular sushi rice or colorful sushi rice. The latter option involves mixing in some cooked vegetables, which actually become more vibrant in color as the sushi vinegar gets added.

Variation Tip: You don’t have to add grated red cabbage or finely chopped cooked beets, but it’s really fun to work with reddish-pink or purple hued sushi rice. I’ll leave that up to you.

Salmon Sashimi for Homemade Sushi Bowls

Salmon requires special handling from the moment it is caught to the moment it is processed to ensure it’s safe to eat raw. When in doubt, you can fully cook salmon and still make these bowls. This is a great option if you are pregnant, serving young children, or anyone with a compromised immune system.

Sashimi or Sushi Quality Fish

How do you know that a fish is safe to eat raw? Sashimi or “sushi grade” is really an unregulated term that’s used to imply that a fish is safe to consume without cooking. Most vendors will use this term to refer to only the freshest, highest quality fish that they know has been handled in a way that limits the risk of food-borne illness, such as putting the fish through a freezing process.

Sriracha Mayo

Sriracha mayo is a welcome fat that I think compliments the fat of the salmon or tuna very well. It’s equal parts sriracha and mayonnaise (full fat) but you could adjust the sriracha to your taste.

Kick this up a notch by adding extra sriracha! It not only gives the sriracha-mayo more color, it adds more flavor, too. You can use a bag with a tiny hole in the corner to pipe it on (or use a squeeze bottle).

How to Make Avocado Fans

Cut your avocado in half lengthwise. Carefully remove the core and peel. Note, this works best if your avocado is ripe but still firm.

Make thin slices 1/4″ apart, keeping one end intact. Press down with your hand to make the slices fan out.

How to Meal Prep and Store Sushi Bowls

For meal prep, I find myself mostly just preparing a larger batch of sushi rice (scaling up to the number of days I want to serve it) and double or tripling the sriracha-mayo. It’s simple enough to add the fish and vegetables the day-of. Here’s an example of a work-flow that will allow you to enjoy 3 days of sushi bowls:

Japanese Pantry Staples

Rice – “sushi rice” or “short grain rice” or “medium grain rice” is available at your local grocery store or Asian market.

Soy Sauce/Tamari – a fermented food, which gives a wonderful flavor to Japanese food It increases appetite and is an anti-viral sauce. Because we eat raw fish with soy sauce, some cheap ones are not fermented. Please buy real organic soy sauce. Gluten-free soy sauce is available at health food stores. Keep it in the refrigerator after opening to keep fresh.

Rice Vinegar – made from fermented rice. It has a milder flavor than white vinegar. Japan is rice country and brown rice vinegar is especially delicious.

Nori – the most popular seaweed in the world used in sushi rolls. It’s high in vitamins A, B1, B2, iron, calcium and other minerals. Nori gets damp easily, so keep it in a zippered plastic bag, otherwise it will get soggy. Buy plain nori, not the spicy one, because the spicy one contains MSG. Nori is farmed seaweed. Three hundred years ago, fishermen started keeping fish in net cages in the ocean. They found that nori seaweed grew on the surfaces of the nets. You want the “toasted” kind but you can just as easily toast it over a flame for 15 seconds per side if you have a gas burner.

Wasabi – Love it or hate it? Remember, just a dab will do ya. I like including wasabi with raw fish because it opens your nose and allows you to taste more flavor. To make it fresh, you can just store the powder in the pantry and mix with water. Just be sure not to cover the wasabi because that will dull the spice level down.

I hope you got something out of my kitchen today and that you’ll come back and see me again soon!

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SUSHI BOWLS

Dairy Free | Gluten-Free | Vegan Optional (No Fish)

Sushi in a bowl! Sushi rice finished with sweet and tangy sushi vinegar piled next to fresh seafood, raw vegetables and creamy, spicy hits of sriracha-mayo. Talk about satisfying!

Course Main Course

Cuisine American, Japanese

Keyword sushi

Prep Time 1 hour hour

Overnight Soaking Rice 1 day day

Total Time 1 day day 1 hour hour

Servings 4 bowls

Author Chef Sara Furcini

Ingredients

Perfect Brown Rice, Sushi Vinegar, Sushi Rice:

• 2 cups medium-grain brown rice
• 2 cups water 3 cups if using a regular pot*
• Pinch sea salt

Sushi Vinegar:

• 1 cup brown rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon brown rice syrup
• 2 teaspoons sea salt

Pink Sushi Rice:

• 2 cups freshly cooked rice
• ⅓ cup sushi vinegar
• 2 tablespoons grated red cabbage or 1 tablespoon finely chopped cooked beets an optional ingredient if you want your rice to be a pink/purple color

Put it All Together:

• Prepared sushi rice
• 1 cucumber julienne into thin strips
• 1 pound sashimi grade seafood such as salmon or tuna, can also use cooked shrimp
• 2 avocado peeled pitted
• 2 sheets nori
• 2 teaspoons toasted sesame seeds
• 1 green onion thinly sliced on the diagonal
• ¼ cup mayonnaise
• 2 tablespoons sriracha
• Daikon or red radish thinly sliced, wasabi, pickled ginger, tobiko and soy sauce/tamari as desired

Instructions

• To cook brown rice: Rinse brown rice gently. Soak in water for 15 to 24 hours. Drain. In a medium-sized pressure cooker or instant pot, add the soaked brown rice, 2 cups water and sea salt. Close lid, bring to a boil and when the pressure rises, reduce the heat to low. Keep the pressure at medium. Cook for 35 minutes. Turn off the heat and let rice steam for 15 minutes. Open the lid, then fluff with a spatula.
• To make sushi vinegar: Mix the brown rice vinegar, maple syrup, brown rice syrup and salt with a whisk. This can be stored for 1 year at room temperature.
• For the sushi rice, you have 2 options (basic sushi rice or colorful sushi rice):

  1) To make basic sushi rice: In a large bowl, mix cooked brown rice and sushi vinegar with a spatula. Let stand for about 10 minutes. Cover with a damp towel.

  or

  2) To make pink sushi rice: grate red cabbage with a grater or cut cooked beet into small pieces. In a large bowl, mix cooked brown rice, sushi vinegar and grated red cabbage or beet with a spatula. Let it stand about 10 minutes. Cover with a damp towel.
• Divide the sushi rice between four bowls. Arrange ¼ of the seafood over each bowl. I like to slice the avocado lengthwise but leaving one end intact (about ½ and inch from the end). Keeping my cuts less than ¼-inch apart, you can then press down on the avocado to create a fan. Place the fan in the bowl for a pretty presentation. Divide the cucumbers into each bowl.
• Place the nori close to the flame of a gas stove flame to toast briefly until fragrant, about 10 seconds per side. Crumble the toasted nori over each bowl.
• For the spicy mayo, mix the mayonnaise with the sriracha until smooth. Drizzle over each bowl (a bag with a tiny hole is useful for piping a cool zig zag). Serve with wasabi, tobiko, pickled ginger and soy or gluten-free tamari as desired.

Video

Notes

My water:rice ratios assume you are using an instant pot, rice cooker, or pressure cooker. If you want to use a regular pot with lid, please adjust by increasing the water in the recipe as you will experience more steam loss.

Photography by Adam Rahman

This is no ordinary sheet pan salmon. You will love the unique flavor of the Asian-ingredient sesame sauce and how it sticks to everything in that way. It has a spicy, sweet, and tangy flavor that totally surpasses the ritualistic salt+pepper+salmon trio.

Where to start?

Roasted and glazed sweet-spicy salmon and sweet potato wedges all piled into a bowl with crispy ribbons of bok choy? Yes. Wow. Repeat. 

With a sheet tray and a hot oven, it’s amazing what you can create in 30 minutes. I think you’ll find that the star of this dish is actually the sauce, which adds so much personality to the sweet potatoes and salmon.

And the best part? 

This is a sheet pan to bowl preparation which makes it weeknight possible. 

Instead of rice, sweet potato plays the chewy starch role. Bok choy is your bitter green counterpoint, which gets roasted to perfection. Then there’s salmon. It gets just slightly brown, which, of course, we love.

Now, let’s zero in on the sauce. 

Its got toasted sesame oil, which combines beautifully with the classic Asian flavors. And would you look at that glossy sheen? To give it that slick consistency, you just whisk in a flavorless thickener called xanthan gum. I like it because it’s allergy friendly, but you could replace it with cornstarch if that’s what you have. One thing to note: the sticky magic happens when you heat it.

Optional Add-Ins:

• Avocado, sliced and fanned or cubed

• Green onion, sliced oh-so-thinly on the bias

• Rice – white, brown, sticky or fluffy. I think this is a great dish to try forbidden rice, which has a purple hue when cooked

And if you’re striving for more veggies (who isn’t?), this salmon mash-up makes for one beautifully balanced bowl!

My Eat the Rainbow Philosophy

Creamy, almost candied, sweet potatoes (orange) meet tender ribbons of bok choy (green) on the same tray with the salmon (pink) and Asian-inspired sauce. Colorful ingredients spark my creativity and I know that eating just a little bit of different colored fruits and vegetables every day is a sure way to get more vitamins and nutrients from whole foods.

Sheet Pan Ingredients (Salmon, Veggies, and Sauce)

• sweet potatoes: any sweet potato will work in this recipe; be sure to remove the peel
• bok choy: small or large heads (one per person), cut into 1-inch ribbons; tatsoi, broccoli, or Brussels sprouts make good substitutes
• Avocado oil: for drizzling
• Sea salt: seasoning the vegetables on the tray will draw out moisture and aid in caramelization, which=flavor
• fresh salmon skin-on or off, best flavor will be if the salmon is very fresh; please use clean tweezers to remove any bones
• sesame seeds: preferably buy toasted to save time or toast your own in a dry skillet (note: this can take up to 30 minutes on low heat)

Sesame Glaze Ingredients:

• rice wine vinegar: this is a shelf stable Asian vinegar that has a mild acidity and slightly sweet flavor profile; it’s most similar to white wine vinegar; look for rice wine vinegar (made from fermented white or brown rice) in the Asian ingredient or vinegar/spice aisle of your local grocery store
• Sriracha: an aged chili-garlic sauce available with other Asian condiments in most grocery stores
• tamari: this is your salt/umami source; look for “gluten-free” if you have dietary restrictions; shoyu is a great substitute
• coconut sugar or Evaporated cane sugar: this adds just a touch of sweetness and a hint of umami as well due to being less processed. You can also use a small amount of honey or maple syrup instead but I just really like the way palm sugar tastes in Asian-inspired recipes.
• Xanthan gum: This is used to thicken the sauce. It has a tendency to clump so be sure to whisk it in thoroughly. It is very shelf stable. Cornstarch or arrowroot powder make good substitutes.
• sesame oil: toasted sesame oil is a fabulous, richly flavorful ingredient and has no great substitute.
• avocado oil: this is a flavorless high-heat cooking oil that I love for it’s health properties in cooking; a great alternative in terms of health cooking would be refined coconut oil

Step-by-Step Recipe Rundown

Step 1: Prepare the Vegetables.

Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch pieces. Cut off and discard the root ends of the bok choy; julienne (cut into strips, roughly ½-inch thick).

Step 2: Roast the sweet potatoes. 

Place the sweet potato pieces on a sheet pan. Drizzle with avocado oil and season with salt. Toss to coat and arrange in an even layer. Roast approximately 15 minutes to cook halfway through.

Step 3: Make the sesame glaze.

Add the rice wine vinegar, sriracha, tamari, coconut sugar/cane sugar, xanthan gum, and oils to a small pot. Whisk to combine (note: xanthan gum will clump if you don’t). Set aside.

Step 4: Add the bok choy and salmon to the sheet tray and roast. 

Use a spatula to stir then slide the sweet potatoes to one side of the sheet tray; add the bok choy off to the side making sure to overlap the greens. Drizzle lightly with avocado oil and season with a pinch of salt. Place the salmon (skin side down) off to the other side and rub the top with a very thin layer of glaze, about 1 tablespoon.

Bake for 6 to 12 minutes, depending on the thickness of your salmon.

Technique Tip: Your salmon should flake easily with a fork when cooked through.

Ingredient Tip: Your sweet potatoes are done when they can be pierced with a fork and have some brown color.

Step 5: Bowl it up.

Just before serving, heat the remaining glaze to a simmer and immediately remove from the heat. Toss the roasted sweet potatoes with the glaze and pile into bowls. Portion off some salmon and bok choy then top with toasted sesame seeds for some crunch.

Sheet Pan Salmon FAQs

Broccoli Sheet Pan Salmon How to Make: You can replace the bok choy with 1 head of broccoli broken into florets. Simply add the florets to the tray and with the salmon and cook until you see some browning.

Sheet Pan Salmon and Asparagus: If making in Spring, you can also replace the bok choy with asparagus. To prepare the asparagus, simply remove the tough end of the stem and then cut into two-inch long sections. Add to the tray with the salmon and bake until slightly crispy.

How long to cook sheet pan salmon: In a 450F oven, you will begin the sweet potatoes only and partially cook through for 15 minutes. You will then add the green vegetable of your choice along with the salmon fillet. Now, continue cooking for 6 to 12 minutes, more or less depending on the thickness of your sweet potato slices and the thickness of your salmon. Total Recipe Cook Time: Approximately 20 to 35 minutes.

Asian Ingredient Online Resources:

If you need to order an ingredient online, here are some quick links to some of my favorite brands:

Eden organic brown rice vinegar and if you do a lot of Asian cooking like I do, you can get a great deal by purchasing a gallon at a time, such as this Marukan Rice Vinegar

I’ve used this Japanese brand of toasted sesame oil and it lasted for up to 1 year at room temperature.

The thing to know about toasting your own sesame seeds is that you should rinse them first and toast in a dry skillet on low heat while stirring occasionally for up to 30 minutes. They are done when golden and very crunchy. Store after they are totally cool for months at room temperature and sprinkle over sushi rice, mango sticky rice, or as a garnish for pumpkin porridge.

Sriracha has a fermented chili-garlic flavor profile. You can use any brand you like but I recently tried the Sky Valley Sriracha and thought it was very fresh tasting.

A bag of coconut sugar is pretty much essential if you ever cook Asian food because it has a savory flavor profile and is far less processed than brown sugar. You can even use it in baking (try my farmer’s carrot cake).

Tamari is my gluten-free soy sauce of choice. If you are not sensitive to gluten, you can buy shoyu if you prefer (it has slightly more umami depth in my opinion). Whatever you do, never buy soy sauce that contains caramel color or flavor; this type of ingredient has an inferior artificial taste because it often does not involve fermenting the soybeans at all.

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SESAME GLAZED SALMON WITH BOK CHOY AND SWEET POTATO

Serves 4 / Prep time: 5 minutes / Cook time: 30 minutes

30-Minute | One Pot

Dairy Free, Gluten-Free

In this quick-cooking recipe, sesame and a soy-based chili sauce form the glaze and serving sauce for the salmon. Two sides round it out: crispy roasted bok choy and tender sweet potato.

Cook's Notes: Sheet pan meals are effectively about reducing dishes and timing all the parts so that they come out at the same time. Since the sweet potatoes take the longest to cook, I like to start those first and then add everything else to the same tray later. You can make the glaze while the sweet potatoes are roasting.

Bok choy: plan for at least 1 head per person

Sweet potato: Peel then extra large dice (for roasting)

Glaze shelf life: 5 days if refrigerated

Course Main Course

Cuisine American, Asian

Keyword bok choy, salmon, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 455kcal

Author Chef Sara Furcini

Ingredients

• 2 sweet potatoes peeled
• 4 small heads bok choy or 1 large bok choy
• Avocado oil for drizzling
• Sea salt
• 1 pound fresh salmon skin-on or off
• Toasted sesame seeds for garnishing*

Sesame Glaze Ingredients:

• 1/3 cup rice wine vinegar
• 1 tablespoon Sriracha
• 4 teaspoons tamari
• 2 ½ teaspoons coconut sugar or Evaporated cane sugar
• 1/4 teaspoon Xanthan gum
• 1 teaspoon sesame oil
• 2 tablespoons avocado oil

Instructions

• Prepare the vegetables. Preheat the oven to 450F. Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch pieces. Cut off and discard the root ends of the bok choy; julienne (cut into strips, roughly ½-inch thick).
• Roast the sweet potatoes. Place the sweet potato pieces on a sheet pan. Drizzle with avocado oil and season with salt. Toss to coat and arrange in an even layer. Roast approximately 15 minutes to cook halfway through.
• Make the sesame glaze. Add the rice wine vinegar, sriracha, tamari, cane sugar, xanthan gum, and oils to a small pot. Whisk to combine (note: xanthan gum will clump if you don’t). Set aside.
• Add the bok choy and salmon to the sheet tray and roast. Use a spatula to stir then slide the sweet potatoes to one side of the sheet tray; add the bok choy off to the side making sure to overlap the greens. Drizzle lightly with avocado oil and season with a pinch of salt. Place the salmon (skin side down) off to the other side and rub the top with a very thin layer of glaze, about 1 tablespoon. Bake for 6 to 12 minutes, depending on the thickness of your salmon. If you aren’t sure, see notes. Your sweet potatoes are done when they can be pierced with a fork and have some brown color.
• Bowl it up. Just before serving, heat the remaining glaze to a simmer and immediately remove from the heat. Toss the roasted sweet potatoes with the glaze and pile into bowls. Portion off some salmon and bok choy then top with toasted sesame seeds for some crunch.

Video

Notes

 

You can remove the salmon at any point if you think it is cooked and simply return the sheet tray to the oven if the sweet potatoes need more time. With salmon, you want to look for the texture to flake easily with a fork. If you own a good thermometer, you want a reading of 145F. You can cut the salmon filet into 4, 4-ounce portions then cook or you can simply cook the whole filet and use a spatula to break into pieces. It’s really just a presentation preference.
I think a 4-ounce portion of salmon is on the small side but the sides help make this a meal. Feel free to increase to 1 ½ pounds of salmon if you like.

Sesame seeds should be toasted. If you can only find raw sesame seeds, you will have to toast them in a dry skillet over low heat until they are fragrant, brown and crunchy. This requires frequent stirring and can take up to 20 minutes. I like to do a big batch at once because they store for up to 3 months in an airtight container.

Ingredient tips:
If you would like to use coconut aminos, use 2 tablespoons in place of both the tamari and coconut sugar in this recipe.
Avocado oil – This is a flavorless high-heat oil. You may use any neutral high heat oil in this recipe, such as refined coconut oil or even your favorite cooking olive oil.

Nutrition

Serving: 1bowl | Calories: 455kcal | Carbohydrates: 44g | Protein: 38g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 1090mg | Potassium: 3072mg | Fiber: 12g | Sugar: 16g | Vitamin A: 53613IU | Vitamin C: 383mg | Calcium: 932mg | Iron: 8mg

Photography by Adam Rahman

With thin strips of cucumber as the wrapper, these nibbles prove that you don’t need to go to a sushi restaurant when the craving strikes. Fresh tuna is such a splurge and yet always leaves me proclaiming, “I could eat this way every week!”

You can’t go wrong with cucumber, tuna, and avocado. This combination is so fresh and the textures work in harmony. A spritz of lime and a thin slice of jalapeno round out all the flavors for one glorious bite.

This simple spring dish is a blast.

There’s a creaminess from the avocado and some crunch from microgreens, jalapeno, and cucumber. And the tuna! Let’s not forget about the luxurious tuna–so smooth and melt in your mouth.

Plus, you can make this recipe in about 15-minutes in one pan! So, there’s really no downside.

While these seem like an appetizer, I habitually make this dish a full meal by adding rice and miso soup to the table. If you have day-old rice, even better, I have this ahi tuna recipe that will walk you through how to make crispy golden rice in the same pan as the seared tuna.

Watch How to Make Cucumber Tuna Avocado Rolls (Video)

You can watch how to prepare the cucumber and layer the ingredients to make rolling easy.

Ingredients/Tips/Substitutions

• Tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless): Fresh tuna with vibrant color and marbling will have the best flavor and texture. Use purchased fish within 2 days.
• Olive oil: A high heat oil for searing the tuna. Avocado oil is a great alternative.
• Salt: sea salt or Kosher salt ensure maximum flavor
• Freshly ground black pepper
• Seedless English cucumbers: This forms the wrap and can be prepared easily with an open faced vegetable peeler or a mandolin set to the thinnest setting
• Avocados: you can ripen avocados quickly by placing in a brown paper bag someplace high (with a banana if possible)
• Microgreens: any delicate microgreen works; I like anything with a spicy bite, like radish or mustard greens (you can even grow microgreens yourself). Chopped cilantro is a good substitute.
• Jalapeno: Just a thin slice per bite gives the right amount of heat to accentuate the other flavors.
• Lime: Balances the savory flavors by adding a fresh, acid component.

Equipment Tip: a mandolin or vegetable peeler is key for peeling extra thin slices of cucumber for rolling. If you don’t own one, you can deconstruct the whole dish and serve it salad style in a bowl.

Step-by-Step Instructions and Cooking Tips

Step 1 – Cook Tuna.

Be sure to season the tuna well with salt and pepper. Rub with a thin coat of olive oil.

In a really hot pan, sear the tuna until you see a nice, even gold crust form. Repeat on the other side. Remove from the heat and allow to cool completely.

Step 2 – Prepare the Vegetables.

There are several ways to get thin strips of cucumber. You can use a vegetable peeler easily enough or a mandolin. If you don’t have either, you could thinly slice the cucumber and serve everything salad-style in a bowl.

Ingredient Tip: Look for “English cucumber” because the seeds are very delicate and English cucumbers tend to be long, making them perfect for strips (see above picture).

Step 3 – Assemble. Roll. Serve.

You can cut the tuna into thin ¼-inch thick squares (about 1-inch x 1-inch). Make sure the tuna has cooled completely or it will tear when you cut into it.

To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of each other).

Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll.

Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients.

Serve with lime juice.

FAQs

What temperature for cooking tuna steak?

Rare: A final temperature of about 90 degrees for that beautiful red color and luxurious texture that tuna is known for. You can cook it to medium-rare (130 degrees when measured at the thickest point) but any further and it will become dry.

How do you ripen avocado?

Place the unripe avocado in a paper bag with a banana and place on a shelf up high. This method will ripen an avocado within about 8 hours, so it’s great to do this the night before.

How many calories in a spicy tuna roll?

Approximately 460 calories in the total recipe, so divide the number of rolls you get by 460 and that’s the number of calories per roll.

How to store:

While you could make this dish ahead, I’d recommend omitting the salt because it will draw too much moisture out of the cucumber. You could assemble the rolls and store in a container in the refrigerator for a couple of days. The lime will prevent the avocado from oxidizing somewhat, but the ingredients will be at their best texture when fresh.

Now that you have the basic technique, it’s time to test the waters. You’ll soon get the hang of how to stack and roll everything. It’s also fun to lay everything out and let people stack and roll at the table together. It’s interactive and fun!

More Fresh Seafood Recipes For You:

• Halibut Foil Pack with White Wine Sauce
• Beer Braised Mussels with Spicy Salami and Sun-Dried Tomato
• Lemon Orzo Shrimp Salad
• Baked Scallops with Citrus Ginger Sauce

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CUCUMBER TUNA AVOCADO SALAD ROLLS

One Pot, Fast

Gluten-Free, Dairy-Free, Nut-Free

Fresh tuna served rare is paired with everything it needs: salt, fat, heat, and acid.

These fresh little bites can be served a number of ways as an appetizer or light lunch: as sushi rolls, in a salad bowl, on top of cucumber coins (thickly sliced cucumber), or stuffed inside of cucumber. The sky is the limit and what really matters is the ingredients coming together into one harmonious bite not so much the exact presentation.

Course Appetizer, Main Course

Cuisine American

Keyword avocado, cucumber, rolls, salad, tuna

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 122kcal

Author Chef Sara Furcini

Ingredients

• 2 tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless)
• 1 teaspoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 2 seedless English cucumbers outer peel removed and thinly peeled lengthwise into wide strips
• 2 ripe avocados cut in half, seed and skins removed
• Microgreens
• 1 jalapeno sliced very thinly
• 1 lime cut in half

Instructions

• Cook tuna. Drizzle half the oil over the tuna. Smear over one side then sprinkle with half the salt and pepper, flip and repeat. Heat skillet over high heat until smoking hot. Place tuna steak in the skillet and cook on all sides for 45 seconds. You just want to sear the outside but keep the center rare (118F in the middle). Move to a plate and allow to cool completely before slicing.
• Prepare the vegetables. Use either a vegetable peeler or mandolin to slice the cucumber lengthwise into long thin strips. Set on a paper towel and sprinkle lightly with salt to remove excess water. With the avocado (rounded side face-up) cut into very thin ¼-inch thick slices lengthwise.
• Assemble the tuna salad rolls, slice, and serve. Once the tune is completely cool, cut it into thin ¼-inch thick squares (about 1-inch x 1-inch). To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of eachother). Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll. Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients. Serve with lime juice.

Video

Nutrition

Serving: 1serving (Total rolls made/4) | Calories: 122kcal | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 33mg | Potassium: 214mg | Vitamin A: 1856IU | Calcium: 7mg | Iron: 1mg

Photography by Adam Rahman

This salmon gets coated with a honey mustard marinade then broiled. The result? A delicate sticky sweet caramelized layer of flavor. It’s so balanced, and so good!

Know thy fish. We should all be broiling our salmon. It’s the best way to introduce flavor and, hey, salmon loves a high heat cooking method. It’s those caramelized bits that my fork finds first. When it comes to broiling salmon, the name of the game is marinade (because moisture).

Now, here’s the thing with broiling marinated anything. You really want the right amount. You don’t want to boil your salmon in liquid because you really want an amount of dry heat to happen before the fish dries out.

I’m going to recommend a technique along with my go-to marinade today–a honey mustard sauce that coats the salmon just so. It’s delicately flavored and won’t mask the actual taste of the salmon.

While in the past, I have cut my filets into individual 6-ounce portions, I’m embracing broiling whole salmon filets right now because I can get dinner on the table in 15-minutes (and I don’t have to dirty a cutting board)! For me that’s a double win.

You just take a really good quality Dijon and mix up this marinade that you spread all over the fish. Of course, I use the honey we got from our bees (ha, like if I wasn’t so busy raising bees, maybe I’d have time to wash a cutting board!), but you could use any honey you have.

To serve, you can just present it like you would a platter: family-style with some fresh sides. Let everyone dig in. You can use foil, too, so it’s really easy to lift it off the pan and makes clean-up simple.

Broiled Salmon Really is the Way to Go

You know me, I had to test it multiple ways so I’ll save you the trouble. I tried marinating then pan-frying, played with the proportions of mustard to honey–I even tried forgoing high-heat and baked the salmon.

Big differences:

• Definitely, don’t pan-fry. That was the worst. I totally under-cooked the middle because I was judging the doneness on color and the outside started to burn and stick to the pan. Honestly, it was a mess.

• With the baked salmon, it was good but not great because…no color. In terms of moisture and the outcome I’m going for, the best method is to stick the salmon right up under the broiler.

• Skin-on or off doesn’t matter (more on that later).

• I definitely didn’t mind the version where I added more mustard, but in the end decided to go with equal portions of mustard to honey.

Oh, and let’s talk about the best part: the Dijon. Yes, we are obsessed with Dijon–I mean, it does open your nose and let you taste more salmon flavor (same concept as wasabi or horseradish).

Do you have a favorite Dijon? I thought all Dijon was good until I bought this store brand one that really was awful. Even that tasted good in this recipe, but I have to say, I’m really a big fan of Grey Poupon. With the white wine and the right balance of tangy to spicy flavors, it’s just so freakin good. I think their Country Dijon would be fun in this recipe because those mustard seeds are kind of visible, and I like that.

Another unexpected thing that came out of testing this recipe was the liquid factor. I found that if you pour all of the sauce on the fish, it has a tendency to cause the salmon to steam instead of caramelize. To account for this, I figured out that it’s best to coat the salmon in a bowl, lift it, and just place it on the pan. There might be a little bit of sauce leftover (not much), but if you’re worried about wasting it, you could refrigerate it and use it with some chicken wings or something (as long as it’s within 24 hours).

Point is, with this mustard sauce, less is more. We want to hit the sweet spot in terms of moisture but not too much moisture for the broiler to work its magic.

Prepping the Salmon

If you buy your fillets from Costco, they’ll probably be skinned, boned and ready to go.

You can gently run your fingertips over the flesh of the salmon fillet, feeling for any bones. Remove the bones by grabbing firmly and pulling with a pair of tweezers. I like to keep culinary tweezers with my fillet knife for this purpose.

Skin on or off? This will depend largely on how it’s sold and whether you think you can remove it. If you want to take a stab at it here’s how (video)

Even if you don’t like eating the skin, I find that it’s no big deal to cook with it on because it almost always separates easily from the flesh and you can just remove it at the time of serving. In terms of portioning, I like the practicality of serving a whole fillet (again, no cutting board needed). You could just as easily cut each fillet before cooking; for broiled salmon, I’d recommend a 6-ounce portion minimum to account for shrinkage.

Coordinating Fast, Fresh Sides with Broiled Salmon

We should talk about sides. I know salmon can be tricky because it cooks so quickly. It can be gosh darn hard to put together a side before the salmon gets cold. But it is possible!

Foil and Broil Hack: I stole the foil and broil method from my mom because I’ve seen how it can double as a moisture-locking wrap if the fish has to sit for a bit.

I like the simplicity of wild rice for fish because there’s nothing to measure. As a grass, wild rice can be simmered like pasta then strained. You know wild rice is done when the grains slightly open up. I’ve always found that the package instructions are solid. The only tip I have is to use salted water because it helps accentuate the subtle sweetness that makes wild rice so special.

My second side dish is a method that can be applied broadly to any delicate green. I’m going with snow peas today because (again) no cutting board:)

How to Broil Salmon

For perfectly broiled salmon, you need to keep a close eye on what’s happening. Since salmon fillets can vary wildly in thickness, it’s impossible to offer one standard cooking time.

Instead, use your eyes and look for caramelization.

Use a fork: cooked salmon will flake easily. If it doesn’t flake, it needs more time. While the USDA recommends an internal temperature of 145 degrees, many would call that dry. You might want to target 135 degrees and allow for some carry-over-cooking. In the end, it’s your judgment.

If you would like to try arctic char which has orange flesh and is actually a trout, I would recommend reducing the cook time. Unlike salmon, char is a lean fish and will dry out if over-cooked by even 1 minute.

Honey Mustard Glaze Ingredients

You need a bowl, a spoon and these 7 ingredients to whip up this quick sauce:

More Fish Recipe For You:

• Kale Salad with Pan-Seared Salmon
• Salmon Curry with Kaffir Lime
• Smoked Salmon Cream Sauce with Gnocchi
• Baked Salmon with Parsley Garlic Crust
• Thai Sea Bass
• Crispy Sea Bream with Olives and Pickled Onion

Now grab your apron and let’s make salmon for dinner!

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BROILED SALMON WITH HONEY MUSTARD GLAZE

ONE PAN, 30-MINUTE

DAIRY FREE, NUT FREE, SOY FREE, GLUTEN-FREE

This is inspired by my mom’s salmon, which she broils or grills when we all get together. She uses foil for easy clean-up and to protect the outside edges of the salmon. The result? Moist salmon with a bit of caramelization on top.

Course Main Course

Cuisine American

Keyword fish, salmon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 4-ounce portions

Calories 227kcal

Author Chef Sara Furcini

Ingredients

• 2 pounds salmon filets boneless and skinless
• 1 ½ tablespoons honey
• 1 ½ tablespoons Dijon mustard
• 3 garlic cloves minced (about 3 teaspoons)
• 3 tablespoons olive oil
• ½ teaspoon sea salt
• 1 lemon cut into wedges for serving
• 1 tablespoon minced fresh parsley

Instructions

• Prepare the salmon. Line a sheet tray with two layers of foil, coating the top layer thinly with a bit of olive oil to prevent sticking. Place the honey, dijon, garlic, olive oil, and salt in a medium bowl. Stir until combined. Add the salmon, toss to coat evenly. Set the salmon on the prepared sheet tray. Fold the top foil layer to hug the thin outer edges of the salmon, leaving the top of the salmon open.
• Broil on high heat (500°F) and serve. Set the oven temperature to broil and transfer the salmon to the top shelf, approximately 6-inches from the broiler. Do not walk away or forget as it will cook very quickly (especially the closer it is to the heat). Checking every 5 minutes, pull the salmon out as soon as you see it is brown and opaque (approximately 10 minutes total). Garnish with lemon wedges and minced parsley, then serve. Note: Reserve those pan drippings and drizzle over a side of sauteed vegetables or rice. If it will be a while before you can serve the fish, I recommend completely covering tightly with foil to lock in the moisture.

Video

Notes

Many of the ingredients can be swapped without losing the essence of this dish, which is fast, fresh-tasting caramelized sweet and spicy.

Nutrition

Serving: 14-oz portion | Calories: 227kcal | Carbohydrates: 5g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 227mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg

Photography by Adam Rahman.

Mussels are memorable and customizable. Lightning fast to make. Simple. Bread was made to be dunked in flavorful, rich mussel broth.

Here’s your casual-fancy mussel manifesto: black mussels + hard salami + sun-dried tomato + beer

Got it? Good. Now, get your charred bread ready because things are about to get sopping delicious in about 20 minutes.

Watch How to Braise Mussels in Beer

You can see how much liquid comes off of the mussels when you cover them.

Black Mussels in Beer Broth

Black mussels are more tender than green mussels and we love them because they are a sustainable seafood. I’m a huge fan of white wine sauce with mussels but alas, I am a beer drinker so am far more likely to have beer, you know, lying around. If you’ve never tried beer with mussels, you are missing out!

HOW-TO CLEAN MUSSELS

Ingredient Notes

• olive oil: you need a little fat for sweating the onion; butter would also be fabulous
• onion: white or yellow onion is best (medium = 1/2 cup chopped)
• sun-dried tomatoes: if super hard, you can soften them with a tablespoon of boiling water then chop; you could substitute 1 tablespoon tomato paste (but try to get the tomatoes if you can)
• Soppressata is a kind of dry cured salami that can have a sweet, salty, or spicy flavor and contains seasonings like garlic and fennel seed. It’s available where deli meats are sold.
• black mussels: 1 pound per person if an appetizer or 2 pounds per person for a meal; must be fresh
• beer: Amberbock (dark lager) or shiner bock to keep it somewhat light while still getting caramelly/nutty slightly hoppy flavors
• parsley: something green as a garnish gives the broth fresh flavor
• bread: can be toasted with butter as a crostini but I love a nice charred bread best

Braising Mussels Recipe Rundown

Step 1 – Saute the onion, sun-dried tomato and soppressata.

Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Combine the onion, sun-dried tomato and soppressata. Stir occasionally to cook evenly and to release the flavors, about 5 minutes or until the onion is soft and somewhat translucent.

Step 2 – Toss and serve. 

Put the cleaned mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the beer/wine and cook, uncovered, another 2 minutes to cook off the alcohol. Sprinkle with parsley, and serve with grilled crusty bread.

Mussel FAQs

Mussel doesn’t open when cooked? Many professional cooks will tell you to discard mussels that don’t open, but not so fast. It’s possible that some shells were pushed closed during cooking or that the mussel didn’t relax and if that’s the case, you can still serve them. Before discarding, compare the smell, color, and texture of the closed mussels to the open ones.

Live versus chilled versus frozen – What’s the difference?

Live mussels are still breathing when sold and will live for up to 4 days if handled correctly. Chilled mussels can be used if you trust the supply chain and if they pass a sensory test. Frozen mussels are partially cooked so will need less time to cook than fresh, raw mussels. If you want to use mussels that are frozen in the whole shell, you can use them at a 1:1 ratio. If the frozen mussels contain a half-shell, then you will only need 2 pounds in this recipe.

Live mussels – should I remove the beard?

You don’t have to but you should. The beard is where the mussel attaches to rocks so it can be tough, visually unappealing, and impart residue in the broth.

Shellfish/seafood allergy – am I allergic to mussels, too?

A mussel is a type of shellfish called a bivalve, which is a mollusk and is different from a crustacean (shrimp, lobster, and crab). A lot of people believe they are allergic to all shellfish, but in fact they can be allergic to either both or only one of these types of shellfish.

Seasonality and mussels

Just like with plants, you can apply a seasonal framework to seafood. Mussels will fill more of their shell and be at their best during the cold winter months.

More Fresh Seafood Recipes For You:

• Lemon Orzo Shrimp Salad
• Honey Garlic-Glazed Shrimp and Broccoli
• Pan Seared Ahi Tuna with Crispy Rice
• Sheet Pan Chili Garlic Shrimp
• Baked Salmon with Parsley Garlic Crust
• Thai Sea Bass
• Baked Scallops with Citrus Ginger Sauce

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BLACK MUSSELS WITH SUN-DRIED TOMATO AND SPICY SALAMI

The rich flavors of sun-dried tomato, soppressata, and beer form the base for these brothy mussels. I like to serve with charred bread for a rustic, romantic flare.

Course Appetizer, Main Course

Cuisine American

Keyword mussels

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 325kcal

Author Chef Sara Furcini

Ingredients

• 2 tablespoons olive oil
• 1 medium white/yellow onion chopped
• ¼ cup sun-dried tomatoes sliced small, then roughly chopped
• ¼ cup spicy soppressata a kind of sweet and spicy dry-cured salami, chopped
• 4 pounds black mussels rinsed and debearded
• ¼ cup beer dry white wine as substitute
• Chopped parsley for garnish
• Grilled bread for serving

Instructions

• Saute the onion, sun-dried tomato and soppressata. Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Combine the onion, sun-dried tomato and soppressata. Stir occasionally to cook evenly and to release the flavors, about 5 minutes or until the onion is soft and somewhat translucent.
• Toss and serve. Put the cleaned mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the beer/wine and cook, uncovered, another 2 minutes to cook off the alcohol. Sprinkle with parsley, and serve with grilled crusty bread.

Video

Notes

Cleaning: Rinse and scrub the mussels under cool running water. Remove any “beards” by pulling the fiber down toward the hinge end. (I keep a clean pair of needle-nose pliers around for this.) Discard the beards and any open mussels that do not close within 30 seconds after a hard tap.

Nutrition

Serving: 1bowl | Calories: 325kcal | Carbohydrates: 16g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 830mg | Potassium: 1047mg | Fiber: 1g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 10mg

Photography by Adam Rahman

Brisket cooked in the oven until tender and juicy with a smoky crust! The trick with brisket is cooking slow until an internal temp reaches 175 degrees. Sliced brisket can be served with drippings and a side of potatoes that you slow-roast underneath the brisket.

This spice rubbed oven baked brisket is perfect for chilly days!

I love a smoked brisket but it’s way simpler to throw one in the oven, especially when you skip the foil mess and use a Dutch oven. You can make-ahead, cook, and store all in the same pot. Ba-da-bing bada boom…

Let’s talk about brisket fears. You have them. I have them. We all have them.

First up, how do you cook beef that’s this lean without it drying out? Simple. You cook it covered and monitor it by temperature. Not only can you cook an incredible brisket in the oven, it will be as juicy and tender as anything.

Second, what if you only want to cook a half brisket? Brisket can be cut in half and frozen. With this recipe, it’s easy to cook whatever size brisket you have because it’s really about two things: low oven temperature and internal temperature.

Leftover brisket keeps well and makes for a magnificent sandwich with some bbq sauce.

How to Make Spice Rubbed Brisket in the Oven (VIDEO)

You can see that the brisket in this video has a fat layer trimmed to 1/4-inch.

Spice Rub Ingredients

Beef can handle a lot of bold spices. At a minimum, it needs salt, heat, and smoke (maybe a touch of sweet). Therefore, my spice blend is simply:

• Kosher salt: you can easily see where the salt lands on the beef for even coverage
• black pepper: you can use ground flakes or freshly ground
• smoked paprika: adds a touch of sweet, smoky flavor, and a bit of heat; chili powder is a good substitute
• dry mustard: intensifies the flavors without imparting any mustard flavor

The list may seem overly short, but it works because the brisket fat caramelizes the flavors in a way that makes a big impact.

Temp For Brisket

You want to target a temperature of 175 degrees in the thickest part of the brisket. Think of this temperature as an indicator that the brisket muscles have had enough time to relax. If you pull your brisket too soon, your meat will be tough. If you pull your brisket too late, you get dry beef.

Sliced Brisket

How you slice a brisket can greatly affect how tender and juicy it feels in your mouth. Consider these 3 tips when slicing your masterpiece:

1. Thick not thin. You can slice brisket on the bias or straight up and down. The key is to keep the slices nice and thick (as in 1/4-inch) so that the meat holds some juices.
2. Let it rest. Before slicing, be sure to fully rest cooked brisket for 30-minutes.
3. Locate the grain. Slice against the grain.

MAKE IT A MEAL

When you cook brisket in the oven, you have an opportunity to cook a side dish at the same time. I love baby potatoes because they don’t require any prep and they won’t overcook. They catch a lot of the drippings from the brisket that you’d never want to waste.

Baby Potatoes Side: Halfway through cooking, you can dump a bag of waxy baby potatoes in the Dutch oven and set the Brisket on top. You won’t believe how flavorful brisket basted potatoes are! Add a sprig of fresh oregano on top for even more flavor.

Step-by-Step Instructions and Cooking Tips

Step 1: Make the dry spice rub then smear all over the brisket.

Make-Ahead Tip: After applying the dry rub, you can store the brisket in the refrigerator (in a Dutch oven with lid or wrapped in foil) for up to 2 days.

Step 2: Cook low and slow in the oven, turning halfway through with tongs for approximately 3 hours (1 hour per pound) or until your thermometer inserted into the thickest part of the brisket reads 175°F.

Technique Tip: Turning your brisket will baste it in it’s own juices and give you a nice caramelized outer crust.

Note: After about 2 ½ hours in the oven, you should see caramelization (brown color) but if you desire more color, you can remove the lid during the last 30 minutes of cooking.

Step 3: Rest and slice brisket on the bias into 1/4 -inch thick slices. Serve with the cooking juices for dipping.

Oven Baked Brisket FAQs

How to make a fall apart brisket in the oven?

To get a fall apart texture, you actually want to cook the brisket past the recommended time for slicing. So, instead of 175°F, you’d be cooking the brisket to an internal temperature of 225°F.

How to reheat brisket in oven?

Cut your brisket down into portion size pieces and heat in the oven just until warmed through, so 450°F for about 5 to 10 minutes, depending on thickness.

What temperature for brisket?

Brisket is done when it reaches an internal temperature of 175°F because it will be tender when sliced. If you continue to cook the brisket to 225°F that texture will be far more fall-apart tender.

You should keep a constant low temperature when cooking brisket. For example, your oven or smoker should be set within the range of 175°F to 300°F–whatever temperature you choose, be sure to keep that heat as constant as possible (so try not to let that temperature swing too much or you run the risk of drying out the meat).

What to Serve with Brisket

Since brisket is quite flavorful and heavy, I’d recommend something light:

• Collard Greens
• Thinly sliced kale tossed with Essential Lemon Garlic Sauce
• Garlicky Green Bean Salad
• Minty Melon Cucumber Salad

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SPICE RUBBED OVEN BAKED BRISKET

This is a temperature driven recipe for how to cook a brisket in the oven and have it turn out juicy AND tender. This means it’s easy to scale the brisket according to the size/weight you’d like to cook. While you can plan on about 1 hour per pound cook time, this is only a guide. I like to use an oval-shaped Dutch oven (great for roasts) but you can also wrap your brisket tightly in foil and cook it on a baking sheet, too.

Course Main Course

Cuisine American

Keyword brisket

Prep Time 5 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Resting Time 30 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 6 people

Calories 358kcal

Author Chef Sara Furcini

Ingredients

• 3 pounds brisket fat trimmed to ¼-inch thick
• 2 teaspoons Kosher salt
• 2 teaspoons black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon dry mustard

Instructions

• Make the dry spice rub. Preheat the oven to 300°F. Set the trimmed brisket in a Dutch oven. In a small bowl, combine the dry ingredients: salt, pepper, smoked paprika, and dry mustard. Mix then rub all over the brisket.
• Cook low and slow in the oven. Transfer the Dutch oven (lid on) into the oven. Cook, turning halfway through with tongs for approximately 3 hours (1 hour per pound) or until your thermometer inserted into the thickest part of the brisket reads 175°F. After about 2 ½ hours in the oven, you should see caramelization (brown color) but if you desire more color, you can remove the lid during the last 30 minutes of cooking.
• Rest and slice brisket. Allow the brisket to cool for at least 30 minutes. Then move to a cutting board and cut on the bias into 1/4 -inch thick slices. Serve with the cooking juices for dipping.

Video

Nutrition

Serving: 1serving (8 ounces) | Calories: 358kcal | Carbohydrates: 1g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 955mg | Potassium: 787mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 578IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 5mg

Photography by Adam Rahman

Unbelievably tender, juicy meatloaf made with organic beef. This recipe features Italian seasoned ground beef with a sweet and tangy (no ketchup) glaze. This supper centerpiece needs little more than basic mashed potatoes or a side of sautéed green beans.

What is it with meatloaf that makes it so controversial?

Maybe it’s that it’s trickier than it seems. Depending on the exact preparation, it can either be tough and lackluster or incredibly juice-filled and brilliant.

Whatever your tales of meatloaves past, we’re going to cover all our bases today because a moist meatloaf is actually dang good eating!

Say goodbye to dry meatloaf.

Let me let you in on a little secret: Ground beef cooked with finely chopped onion, tiny breadcrumbs, and eggs produces an irresistibly tender and juicy-as-all-get-out meatloaf. Since meatloaf is super savory, you want the glaze to be boldly sweet and tangy for contrast. Timing the glaze is how you target that sticky-wet consistency that helps it cling to the meatloaf when you slice it.

My take on meatloaf is that it isn’t just a hungry-man’s supper. If you slop it on a plate, a toddler won’t discriminate but it can be plated romantically for an anniversary dinner. What do you think?

Favorite Thermometers

I highly recommend a good instant read thermometer. This thermopen is really beloved for it’s accuracy, and I love it!

Meatloaf Ingredient Tips and Substitutions

• Ground beef: avoid super lean meats which tend to dry out. Stick with 85% lean or 90% lean ground beef. Ground pork will work but produces a less savory meatloaf.
• onion: preferably a yellow or white onion. Must chop finely so onion cooks through and meatloaf holds its shape. Note: 1/2 cup diced onion = 1 medium onion (may use 1/2 of a large onion)
• eggs: 2 large eggs is equivalent to 1/2 cup liquid and ensures a tender loaf that holds its shape
• garlic cloves: 3 cloves = roughly 3 teaspoons minced garlic
• tomato paste: replaces ketchup in this recipe; gochujang chili sauce is a spicy, sweet swap
• fresh parsley: flat leaf or curly (must be minced), carrot tops are a good substitute
• breadcrumbs: ideal for a tender meatloaf. Panko, finely ground pulverized day-old bread, or finely ground Ritz crackers all work.
• milk: preferably any dairy milk
• salt: you can’t have a tasty meatloaf without salt! Sea salt or Kosher salt are best for cooking.
• Italian seasoning or a blend of dried oregano, thyme, and basil
• black pepper: freshly ground peppercorns provide spice and flavor
• smoked paprika: provides a smoky flavor that’s a tad spicy

Meatloaf Glaze Ingredients

Perfectly balanced sweet and tangy flavors made with wholesome ingredients. Baking caramelizes all the flavors during the last 15 minutes of cooking.

• tomato paste
• vinegar: an acidic ingredient contrasts the savory beef and makes the flavors dynamic. Umeboshi vinegar is a Japanese plum vinegar with a sweet, sour, salty profile. It’s my favorite vinegar but if you can’t find it, just use red wine vinegar or any vinegar you have on hand.
• brown sugar (light or dark): coconut sugar or palm sugar may be substituted 1:1
• garlic powder: a very finely minced garlic clove works, too
• smoked paprika: adds just a bit of heat and smoky flavor (omit if you like)
• salt: ensures a flavorful glaze

About the Recipe (VISUALIZE THE STEPS)

Serves: 8 (at 1 slice per person) / Prep Time: 10 minutes / Cook Time: 55 minutes

Meatloaf Pan: You will need a 9″x5″ loaf pan (line with parchment paper for removing easily)

Step 1: Mix and assemble meatloaf in 9”x5” loaf pan.

Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.

Step 2: Mix glaze and spread over meatloaf then return to the oven.

In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Leftover Meatloaf Ideas

• Sandwiches: My dad introduced me to this (just sandwich meat between tender bread with mayo!)
• Make Spaghetti Bolognese (just crumble meat into the sauce)
• Sloppy joes: Simmer in a skillet with a second batch of the meatloaf glaze

FAQ

How long to cook meatloaf at 375?

How long you cook the meatloaf depends on the size of your pan. For a 9”x5” pan, cook uncovered for 40 minutes at 375F. Glaze then cook an additional 15-20 minutes or until the center registers 160F. As a general rule, a smaller loaf pan will require a longer cooking time and a larger vessel will cut down on the cooking time.

Can I make juicy meatloaf without breadcrumbs?

You can. The egg, onion, and pan size help keep this meatloaf moist. You can remove the milk and breadcrumbs entirely or you can replace the breadcrumbs 1:1 with gluten-free breadcrumbs.

Can I bake meatloaf on a baking sheet?

You can but the meatloaf will have more caramelized, crispy outer edges. You might want to try using foil to protect the shape of the meatloaf and lock in more juices. Since baking time will vary, use a thermometer inserted into the center of the meatloaf to determine doneness.

How do I store meatloaf?

You can store cooked meatloaf in the pan it was baked in. Allow the hot pan to cool for 20 minutes, then cover tightly with plastic wrap and refrigerate. Rewarm sliced meatloaf in the microwave or oven and consume within 3 to 4 days.

Can meatloaf be frozen?

Meatloaf can actually be frozen in its raw (uncooked) state or after it’s been fully cooked and will last for up to 6 months. Since the texture of meatloaf is truly best when it only gets cooked once, I recommend freezing raw if you can. For the most even cooking, I recommend transferring to the refrigerator a day or two out to defrost then cooking until the internal temperature reaches 160 degrees which is considered the safe temperature for ground beef. If you want to learn more, I like this resource.

Can I make meatloaf with 1 pound of ground beef?

Yes. You can use the recipe card “servings” slider. For 1 pound ground beef, reduce the servings to “4”. Place some vegetables (like diced potatoes) in one half of the loaf pan and put your meat mixture in the other half. That way, your meatloaf will still have a nice tall height and you can use the vegetables to form a kind of wall (plus, bonus: easy side dish).

MORE EASY DINNER RECIPES FOR YOU AND YOURS:

• Dutch Oven Goulash
• Dutch Oven Meatballs
• Skillet Chicken in Creamy Spinach-Artichoke Sauce
• 1 Pot Ground Beef and Cheese Enchiladas
• Forever Barbacoa – Mexican Shredded Beef
• Dutch Oven London Broil Pot Roast
• Miracle Chicken and Zucchini

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MEATLOAF WITH BROWN SUGAR TOMATO GLAZE

This is my mission: juicy basic meatloaf that your ma will approve of with a tangy, sweet glaze made from traditional tomato and brown sugar. And for a lil somethin’ somethin’–smoked paprika.

Course Main Course

Cuisine American

Keyword beef, meatloaf

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 385kcal

Author Chef Sara Furcini

Equipment

• 1 9-inch by 5-inch loaf pan

Ingredients

Meatloaf Ingredients:

• 2 pounds organic ground beef 85% lean
• 1 medium yellow/white onion finely chopped*
• 2 large eggs
• 3 garlic cloves minced
• 3 tablespoons tomato paste
• 2 tablespoons fresh parsley minced
• ¾ cup finely ground breadcrumbs (such as panko) this will make your meatloaf tender
• ⅓ cup milk any kind
• 1 ½ teaspoons salt
• 1 ½ teaspoons Italian seasoning a blend of oregano, thyme, basil
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika

Meatloaf Glaze Ingredients:

• ¾ cup tomato paste
• 2 teaspoons white vinegar or umeboshi vinegar*
• 3 tablespoons brown sugar light or dark
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt

Instructions

• Mix and assemble meatloaf in 9”x5” loaf pan. Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.
• Mix glaze and spread over meatloaf then return to the oven. In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Video

Notes

*Umeboshi vinegar, if you’re unfamiliar, is a Japanese vinegar that is beloved for it’s sweet, sour, salty flavor. It is my number one choice but is hard to find. Please use whatever vinegar you have on hand.

Medium Onion: Be sure to chop finely for best results. If you have a large onion, use half. A medium onion finely chopped will give you roughly 1/2 cup.

Nutrition

Serving: 1slice | Calories: 385kcal | Carbohydrates: 17g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 890mg | Potassium: 709mg | Fiber: 2g | Sugar: 10g | Vitamin A: 756IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 4mg

Photography by Adam Rahman

Who doesn’t love goulash? It’s beefy, cheesy, and full of deep herby, tomato flavor.

I want to call this a casserole. I don’t know – what do you think?

Whatever you call it, it’s the kind of dish that we grew up eating. Just like these stuffed cabbage rolls, this is old soul food that never goes out of style. In this version, you get all the familiar flavors in an enamel coated Dutch oven for easy stove-top cooking.

No transferring the ground beef in and out required. Just timing and basic cooking techniques…

American Goulash Recipe Overview

Star Ingredient: beef
Flavor Affinities: BEEF + TOMATO + CHEDDAR + ITALIAN SEASONING
Function: equal parts warming & cooling
Tastes: herby, savory, tangy
Textures: chewy, saucy
Ease: easy
Method: simmering
Wisdom: Cooking the ground beef and macaroni together in the seasoned tomato sauce results in the quintessential American casserole we all know and love.

How to Make Goulash

This is every bit a simple, crowd pleasing dish. You just throw everything together and let it cook for about 40 minutes total. Since a Dutch oven works to maintain heat and moisture – this is one of the fastest goulash recipes around.

The hardest part of the recipe is honestly remembering to scrape the bottom of the pan every so often to prevent burning. Other than that, it’s just layering the ingredients in the right order.

Ground Beef + Garlic

This forms the base layer of savory flavor:

• add ground beef directly to heated dutch oven with a pinch of salt + pepper
• cook mostly through (it’s ok if it’s a little pink)
• stir in minced garlic

Season

I always like to add dry herbs and seasoning right after cooking meat and before adding sauce. This way, the seasoning gets more direct contact with the heat.

• bay leaves
• Italian seasoning (usually a combination of thyme, parsley, and oregano)
• more salt

Tomato Sauce

This is where we simmer the tomato sauce a bit to work the flavors we just developed into the sauce (about 10 minutes).

Macaroni (Gluten Free Optional)

Unlike Italian cooking, goulash has more of a casserole quality because we cook the dried macaroni noodles directly in the tomato sauce.

Not Liable for Burning Tip: Ok, here’s the most important part. A Dutch oven gets really hot on the bottom. It’s important to stir and scrape the bottom every 10 minutes or so to prevent burning.

Cheese

Did you know that yellow cheese is died? I found this out semi-recently and switched to white cheddar ever since. Look for cheese that’s sold as a block and shred it yourself. Freshly grated cheese has more flavor.

Get ready for a pot full of cheesy, beefy deliciousness. Bring on the leftovers! Hope this reminds you of your mom’s homemade goulash:)

What to Serve with American Goulash:

Salad: Garlicky Green Bean Salad, Super Quick Arugula Salad with Lemon and Romano, Crunchy Cabbage Fennel Salad, or Smoky Caesar Salad

Vegetables: Roasted Broccoli with Lemon Sauce or Salt Block Asparagus

Bread: Traditional Irish Soda Bread

Dessert: Red Wine-Poached Pears, Brown Sugar Walnut Bars, or Peanut Butter Mousse with Raspberry Coulis

More Dutch Oven Recipes for You:

• Dutch Oven London Broil Pot Roast
• Dutch Oven Meatballs
• 20-Minute Spicy Black Bean Soup
• Maple-Bacon Baked Beans
• Rise-and-Shine Brandy Berry French Toast Casserole
• Bucatini with Butter Anchovy Tomato Sauce
• and if you want them in cookbook form, Easy Dutch Oven Cooking

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Dutch Oven Goulash

This beef and cheese goulash is comforting and flavorful, just like your mom made it. Everything is cooked in a dutch oven or large pot for a convenient meal that everyone will love. Store leftovers in the fridge for up to 4 days.

Course Main Course

Cuisine American

Keyword dutch oven, gluten free, goulash, ground beef

Prep Time 0 minutes minutes

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 484kcal

Author Chef Sara Furcini

Equipment

• Large Dutch Oven

Ingredients

• 2 pounds ground beef
• 3 cloves garlic minced
• salt and pepper see instructions
• 2 bay leaves
• 2 tbsp Italian seasoning
• 3 tbsp tamari shoyu, or soy sauce
• 3 cups water
• 1 29-oz can tomato sauce no salt added
• 2 14.5 oz cans diced tomatoes
• 2 cups elbow macaroni uncooked
• 1 cup white cheddar cheese freshly shredded (4 oz)
• fresh thyme optional for garnish

Instructions

• Cook ground beef in a large dutch oven over medium-high heat for 5 minutes until mostly cooked through. Season with a pinch of salt and pepper. Add garlic and stir every so often, 2 minutes.
• Add bay leaves, Italian seasoning, tamari, and 1 tablespoon salt. Stir to distribute. Add water, tomato sauce, and diced tomatoes. Put a lid on the pot and lower the heat to medium. Simmer the sauce for 15 minutes.
• Pour 2 cups dry macaroni to the pot, stir, and return the lid and simmer for 20-25 minutes (*use a wooden spoon to scrape the bottom of the pot and stir every so often to prevent the noodles from sticking and burning).
• Just before serving, remove the bay leaves and stir in the cheddar cheese. Garnish with fresh thyme for a little somethin' somethin'.

Notes

This dutch oven recipe calls for an enamel coated dutch oven but a large heavy pot works equally well. It’s a simple, one pot recipe that layers flavors, cooking the macaroni in the same pot. Watch out for sticking – stir every so often to prevent the food from burning on the bottom.

Medium heat works well electric burners, but I recommend medium low for gas burners. When it doubt, test the macaroni for doneness.

Nutrition

Serving: 1bowl | Calories: 484kcal | Carbohydrates: 28g | Protein: 28g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 549mg | Potassium: 433mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 0.3mg | Calcium: 156mg | Iron: 3.4mg

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