This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Cilantro Lime Rice appeared first on The Yummy Bowl.

A unique alternative to traditional noodles may just become your new ‘’30-minute meal’’ favorite. 

How To Make Soba Noodles Stir Fry

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.

Soba noodles - Cook noodles with salt as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes.

Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.

To assemble the soba noodles Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.

Fry for couple of seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Season with salt and pepper. Stir fry in total about 3-5 minutes or until mushrooms become golden brown. Reduce the heat to medium, stir in the noodles and pour over the sauce along with noodle-cooking water.

Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.

Garnish with more sesame seeds, pickled daikon radish, edamame (I simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Top Tips

• Sesame seeds - for better results use toasted! It only takes 2-3 minutes: In a dry skillet without any oil, add sesame seeds and toast them over medium heat for 2-3 minutes constantly stirring. Don’t leave them without supervision, they will burn very fast.
• Sesame oil - like with the sesame seeds, flavors will come out even more if the oil is toasted. Pour cold-pressed sesame oil into a heated (but not very high heat) pan. Rotate the pan from side to side and keep the oil moving at all times to prevent burning. The toasted oil is ready when it becomes golden brown with a nutty scent. The oil is ready to use.
• Soba noodles substitute - Soba noodles are made out of buckwheat so it is difficult to find similar but other gluten-free noodles will work great in this stir fry too. Check out my Chicken Lo Mein recipe for a more in-depth explanation of different noodles but here are a few: rice noodles, tapioca, quinoa noodles, gluten-free spaghetti, shirataki noodles.
• Edamame and green onion can be added at the end of the cooking process along with carrots to bring more flavor. I just like to add them in the end as a garnish or stir in noodles later.
• Eggs - Sometimes I also add an egg or two instead of a meat option (add this after the carrot and fry stirring until done). 
• Red pepper flakes - optional, if you like a little heat in your food go for it and even add some freshly sliced chili or jalapeno on top for garnish as I did!
• Salmon and soba noodles - another great ingredient that works well with soba noodles is salmon. Cook, it separately either steam it, bake in the oven or simply cook diced salmon on the stovetop. You can find instructions on how to bake easy salmon fillet in this Salmon Salad recipe.

Easy Asian Meals

• Chicken Lo Mein Recipe
• Easy Low Carb Keto Lettuce Wraps
• Oriental Coleslaw
• Napa Cabbage Stir Fry
• Thai Red Curry Chicken Noodles
• Tofu Veggie Stir Fry

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Stir Fry Soba Noodles

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodle), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout!

Course Main Course

Cuisine Asian

Keyword how to cook soba noodles, soba noodles, stir fry soba noodles

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 portions

Calories 204kcal

Author Julia | The Yummy Bowl

Ingredients

Sauce

• 3 tablespoon gluten free soy sauce or tamari or coconut aminos
• 2 tablespoon rice wine vinegar
• 2 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 2 teaspoon honey or maple syrup*
• 1 teaspoon fish sauce**
• ¼ teaspoon red pepper flakes

Noodles

• 8 oz soba noodles 100% made from buckwheat

Stir Fry Vegetables

• 2 garlic cloves minced
• 1 tablespoon ginger minced
• 1 medium carrot julienned
• 1 medium yellow/brown onion
• 13-14 oz white button/champignon mushrooms
• 2-3 tablespoon soba noodles cooking water
• Vegetable oil for cooking as needed

Instructions

• Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
• Soba noodles - Cook noodles as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes. Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
• Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
• Fry for couple seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Stir fry in total about 3-5 minutes or until mushrooms become golden brown.
• Reduce the heat to medium, stir in the noodles and pour over the sauce. Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
• Garnish with more sesame seeds, edamame (i simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Video

Notes

*Fish sauce - it gives a great umami taste, but if going for a vegan/vegetarian option then simply omit and use more soy sauce instead. 

**Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.

Soba noodles - not every soba is made the same. Many ''cooked soba'' noodles are actually made with wheat flour and buckwheat flour. Carefully read the labels before buying.

Nutrition

Calories: 204kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 893mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1723IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Soba Noodles Stir Fry appeared first on The Yummy Bowl.

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg, and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

⭐ It tastes great with Chili Garlic Shrimp, Chicken Lettuce Wraps and Crispy Tofu.

Ingredients

• Vegetables - I like to cut carrots, bell peppers, and bok choy into small bite-sized cubes. And lots of sliced scallions instead of regular onion.
• Plain Rice - Short or long grain rice? Long grain rice: Jasmine rice is what most restaurant use. Basmati rice is more rare but also common. Short grain rice: ok to use, but is more starchy than long grain rice.
• Soy Sauce - we used gluten-free soy sauce aka tamari which is a Japanese soy sauce made by fermenting soybeans and is gluten-free. Compared to regular soy sauce, it’s darker and has less salt.
• Egg - large eggs but for more fluffy yellow eggs, use egg yolks instead.

The full recipe and ingredients can be found in the recipe card below this post.

📋 JULIA'S TIP: if you can’t find gluten-free soy sauce (tamari), use one of these alternatives: coconut aminos, fish sauce, or Worcestershire sauce.

How To Make Vegetable Fried Rice

Whisk together the eggs in a small bowl. Set aside. 

Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil. 

Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt. 

Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble the eggs into small pieces.

Once cooked, stir everything together.

Stir in the rice, and soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.

Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

What Are Some Good Egg Fried Rice Vegetables?

By Cuisine

You can easily adjust this recipe to make your own homemade version of a traditional takeaway inspired from around the world:

• Indian fried rice: otherwise known as Indian pilaf. Popular combinations include ghee, mustard seeds, lots of fresh garlic and chilis, cumin, coriander, curry, and turmeric powder that makes the rice turn beautiful yellow color. It can be with or without veggies.
• Indonesian fried rice: traditional Nasi Goreng is often made with kecap manis (sweet soy sauce), shrimp paste, chilis, chicken, or seafood and served with cucumbers, tomatoes, prawn crackers or satay skewers.
• Chinese fried rice: combine garlic, onion, veggies, soy sauce, oyster sauce, fish sauce, and toasted sesame oil.
• Japanese fried rice: aka Yakimeshi is very similar to Chinese but Japanese fried rice is made using with short-grain rice, such as sushi rice, yielding a chewy texture. Popular recipes include the addition of ham, veggies, and kewpie mayo.
• Korean fried rice: or Bokkeumbap is often made with kimchi, bacon, eggs, veggies, gochujang, soy sauce, and oyster sauce.
• Filipino: aka Sinangag, is simple rice with lots of garlic and eggs.
• Jamaican-style rice: Scotch bonnet pepper, dried kidney beans, ginger, coconut, and lots of seasonings.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Vegetable Fried Rice Recipe

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

Course Main Course, Side Dish

Cuisine American, Asian

Keyword egg fried rice, vegetable fried rice recipe, vegetable rice recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 271kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cups cooked rice (its about 1 ½ cup uncooked rice)
• 3 large eggs
• ¼ cup bell peppers cubed
• 3 tablespoons sliced scallions or green onions just white part, green for serving
• ¼ cup carrot cubed
• 3 tablespoon low sodium soy sauce or tamari
• 2 small bok choy cabbage chopped
• black pepper to taste

Instructions

• Whisk together the eggs in a small bowl. Set aside.
• Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.
• Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt (or leave as is and season later once soy sauce is added).
• Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble them into small pieces. Once cooked, stir everything together.
• Stir in the rice, soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.
• Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

Notes

• To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
• A day old rice is preferred but not essential. Using same-day freshly cooked rice is totally fine if the rice has been cooled and refrigerated.
• For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
• Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet instead of a wok. If you do use a wok, make sure you are using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
• Does rice have to be cold for fried rice? Yes, for best results it is better to use cooked and cooled rice. Cook the rice using steaming, boiling or rice cooker method. Cool it first and then refrigerate it until cold. When frying, use medium-high heat and a non-stick pan. If you are worried that rice clumps together it is best to avoid wok, especially if you are a beginner.

Nutrition

Calories: 271kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1082mg | Potassium: 1232mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20617IU | Vitamin C: 202mg | Calcium: 481mg | Iron: 5mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Vegetable Fried Rice appeared first on The Yummy Bowl.

Enjoy a crunchy and flavorful bowl of veggie tofu stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, are mouth-watering!

If you like stir fry recipes, try my Chicken Stir Fry, Soba Noodles Stir Fry, or Inside Out Egg Roll Bowl.

Ingredients

• Tofu - use Extra-Firm tofu to achieve a firm and crispy exterior with a ‘meaty’ texture inside. Silken or firm tofu holds too much moisture for the crispy exterior desired for this recipe. 
• Stir fry vegetables - snow peas, shimeji mushrooms, broccoli, onion, bell peppers, garlic, and spices. Garnish with scallions, sesame seeds, and lime wedges. 
• Sauce - I love making sauce from scratch, but you could use a store-bought stir fry sauce for convenience instead! Reserve some extra sesame oil for drizzling over each serving to enhance the flavor!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tofu Stir Fry

Make my tofu recipe with or without sauce or simply pan fry tofu in the skillet.

Combine all the stir-fry sauce ingredients in a medium bowl.

In a medium cast iron skillet or wok over medium-high heat add olive oil.

Once the oil is hot saute onion for 1-2 minutes and add garlic and shimeji mushrooms. Saute 3 minutes.

Add the rest of the veggies, with a pinch of salt and black pepper for 3-4 minutes until just slightly softened but still crisp.

Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.

Drizzle freshly squeezed lime juice for serving. 

Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

This easy recipe is vegetarian, vegan-friendly, and gluten-free!

FAQs

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Tofu Stir Fry With Vegetables

Enjoy a crunchy and flavorful bowl of tofu veggie stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, is mouth-watering!

Course Main Course

Cuisine Asian

Keyword pan fried tofu, tofu broccoli stir fry, tofu veggie stir fry

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

Tofu Veggie Stir Fry

• 1 recipe crispy pan fried tofu
• ½ cup snow peas fresh or frozen
• ½ cup broccoli florets
• 2-3 tablespoon olive oil
• ½ of a medium brown onion cubed
• 2 medium to large garlic cloves minced
• ½ of a bell pepper tricolor or red and yellow mix
• 1 pinch of salt
• 8 oz Shimeji mushrooms
• Black pepper to taste
• Scallions for serving
• Sesame seeds for serving
• Lime wedges for serving

Stir Fry Sauce

• 3 tablespoon room temp water
• 3 tablespoon low sodium gluten free soy sauce
• 1 tablespoon maple syrup
• 2 teaspoon white rice vinegar
• 2 teaspoon sesame oil toasted
• 1 tablespoon cornstarch

Instructions

• Make my Tofu recipe with or without sauce.
• Combine all the stir fry sauce ingredients in a medium bowl.
• In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.
• Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.
• Drizzle freshly squeezed lime juice for serving.
• Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Tofu Stir Fry appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.

How To Make Vegetarian Casserole

Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.

In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F. 

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

What other vegetables go well with butternut squash?

If you don’t like or don’t have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:

• Cauliflower
• Sweet potato
• Pumpkin
• Parsnips
• Mushrooms

More Vegan/Vegetarian Dinner Recipes

• Creamy Mushroom Pasta with Truffle Oil
• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Napa Cabbage And Mushrooms Stir Fry
• Stuffed Butternut Squash
• Healthy Quinoa Stuffed Butternut Squash

For all recipes, please go to my Recipe Index.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Vegetarian Casserole With Butternut Squash

Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.

Course Main Course

Cuisine Vegan, Vegetarian

Keyword broccoli casserole, butternut squash casserole, pumpkin and broccoli casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 portions

Calories 605kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup chickpea
• 1 cup coconut milk unsweetened
• 2 cups butternut squash 1-2 inch chunks
• 2 cups broccoli florets
• 2 tablespoon pumpkin seeds
• 2-3 tablespoon coconut oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika spice
• ½ teaspoon turmeric freshly grated
• 1 teaspoon ginger freshly grated
• 1 garlic clove minced and paste-like
• 2 tablespoon chopped parsley for garnish

Instructions

• Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
• Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
• Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
• Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
• Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂

Notes

• For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
• Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash.

Nutrition

Calories: 605kcal

More Easy Butternut Squash Recipes

ALL SIDE DISH recipes.

The post Vegetarian Casserole appeared first on The Yummy Bowl.

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

If you like more pumpkin or healthy squash casserole recipes, be sure to check out my Bacon Pumpkin Casserole, Butternut Squash Risotto, and Bacon Pumpkin Bake.

How To Make Butternut Squash Casserole

Preheat oven to 350°F. 

In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries.

Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute.

Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.

Remove from oven and toss lightly.

Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.

Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm. 

If you have more apples left, make these delicious caramel apple scones for breakfast or dessert.

Looking for more side dishes? Don't miss this holiday favorite stuffed butternut squash.

I recommend baking it with foil so it doesn’t dry out. This is also important if you want to add nuts, and they need to be covered because will burn easily.

More Butternut Squash Recipes

For all recipes, please go to my Recipe Index.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Roasted Butternut Squash Casserole With Cranberries And Apples

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

Course Side Dish

Cuisine American

Keyword butternut squash casserole, healthy squash casserole, roasted butternut squash with cranberries

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5 side dish servings

Calories 131kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cup butternut squash or pumpkin peeled and cut into 1" cubes
• 1 medium green apple peeled and cut
• ½ cup fresh or frozen cranberries
• 2 tablespoons coconut oil melted
• ½ tablespoon cornstarch
• 2 tablespoon brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
• Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
• Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
• Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
• Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 8mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8955IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 1mg

This recipe has been inspired by this recipe.

You'll Also Love

The post Roasted Butternut Squash Casserole With Cranberries And Apples appeared first on The Yummy Bowl.

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

• Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side. 

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

Recipe

Print

Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 small butternut squash about 2 ½ pounds
• ½ cup quinoa uncooked
• 1 cup water or vegetable stock
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced
• 1 shallot onion finely chopped
• ½ cup bell peppers diced small
• 1 teaspoon Italian dried herbs
• salt and black pepper to taste
• ⅓ cup dried cranberries

For Topping

• ¼ cup Parmesan cheese grated
• parsley leaves chopped

Instructions

• Preheat the oven to 400°F (200°C).
• How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
• Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
• While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
• In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
• Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
• Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
• Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
• Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
• Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

• Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
• Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
• To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
  To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
• To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
• Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Calories: 385kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 1565mg | Fiber: 11g | Sugar: 19g | Vitamin A: 40723IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg

Recipe inspired from Curry Trail.

You'll Also Love

The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.

These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.

Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip,  Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.

Ingredients

• Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
• Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
• Parmesan and Mozzarella - I prefer Parmesan for its salty flavor and thickening ability, while Mozzarella creates a creamy, melt-in-your-mouth top layer. Grate both cheeses from a block which will help with even melting and blending. Consider other favorites like Gruyère, blue cheese, Roquefort, Brie, Gorgonzola, feta crumbles, or goat cheese.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Stuffed Mushrooms

Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.

Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.

Carefully remove the stems and scrape out the inside of the mushroom cap.

The best way is to use slightly bigger mushrooms as these won’t break so easily. 

Chop the stems into small pieces and set everything aside.

In a large nonstick skillet, warm olive oil over medium heat.

Saute diced mushroom stems until most or all the water is evaporated.

Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.

In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.

Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.

Don’t overload these as you may end up with a big mess.

Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top. 

Bake in the middle oven rack for 15-17 minutes until golden brown.

How long to cook will depend on the mushroom size.

But generally, mushrooms will be ready once they are easily pierced with a fork and tender.

Serve with green onions!

⭐Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!

📋 JULIA'S TIP: Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.

More Appetizer Recipes

• 
  Million Dollar Deviled Eggs
• 
  Air Fryer Jalapeno Poppers (No Bacon, Gluten Free)
• 
  Air Fryer Buffalo Cauliflower Bites
• 
  Easy Spinach Artichoke Dip (Baked)

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Cream Cheese Stuffed Mushrooms (Gluten Free)

Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!

Course Appetizer

Cuisine American

Keyword gluten free stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 15 mushrooms

Calories 76kcal

Author Julia | The Yummy Bowl

Ingredients

• 15 white button mushrooms or cremini mushrooms
• 1 tablespoon olive oil
• salt to taste
• black pepper to taste
• 2 garlic cloves minced
• 4 oz cream cheese
• 2 tablespoon green onion + extra for garnish
• ⅓ cup Parmesan cheese freshly grated
• ½ cup Mozzarella cheese shredded

Instructions

• Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
• Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
• Chop the stems into small pieces and set everything aside.
• In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
• In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
• Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
• Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
• Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!

Video

Notes

• How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
• Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
• Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
• Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
• How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 114mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

More Mushroom Recipes

The post Cream Cheese Stuffed Mushrooms appeared first on The Yummy Bowl.

This recipe is a must for our festive gatherings, along with breakfast bake, green bean casserole, corn casserole, perfectly mashed potatoes ... to name a few!

How To Make Garlic Green Beans

Prep. Place green beans in a colander and rinse well.

There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.

Bring a large pot of water to a boil. Throw in a touch of salt.

Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.  

Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process.

Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.

Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.

Add the garlic to the pan and stir with the shallots for 30 seconds more.

Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.

Serve. Season with salt and pepper and serve immediately for the perfect side dish. 

📋 FLAVOR & TEXTURE: These sautéed green beans turn out crunchy and chewy with a nice tangy garlicky flavor with citrus notes. 

Health Benefits Of Green Beans

Green beans are low in calories, high in fiber, and contain many essential nutrients like Vitamins A, K, and folate. Read more about benefits in this Healthline post.

French Green Beans vs Regular Green Beans

French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful.

I used thinner beans in this recipe, but feel free to use what you have!

More Side Dishes

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Buttery Lemon Garlic Green Beans

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.

Course Side Dish

Cuisine American

Keyword buttery garlic green beans, french green beans recipe, lemon garlic green beans, sauteed garlic green beans, skillet green beans

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 102kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 pound green beans trimmed ends cut off
• 2 shallots finely diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• lemon zest from 1 large lemon
• 1 tablespoon fresh garlic pressed
• salt and black pepper or use lemon pepper seasoning

Instructions

• Prep. Place green beans in a colander and rinse well.
• There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
• Bring a large pot of water to a boil. Throw in a touch of salt.
• Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
• Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
• Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
• Add the garlic to the pan and stir with the shallots for 30 seconds more.
• Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
• Serve. Season with salt and pepper and serve immediately for the perfect side dish.

Notes

• To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
• To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
• French beans vs regular green beans - French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful. I used thinner beans in this recipe, but feel free to use what you have!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Buttery Lemon Garlic Green Beans  appeared first on The Yummy Bowl.