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Charring the tomatillos took longer than the five minutes the original recipe suggested, but I waited until they changed color. That charred note is essential for an authentic salsa verde, and it was a revelation how simple it is to make at home. I doubt I’ll buy jarred salsa verde again once I use up what’s in my pantry. The avocado adds a lovely, creamy contrast, and next time I’ll probably add thinly sliced radishes for peppery crunch. The spice rub on the pork is excellent—there’s a lot of depth and warmth in that mixture.

This recipe is elegant enough for a dinner party yet simple enough for weeknight cooking. Pork tenderloin becomes tender and nearly melts in your mouth when cooked and rested properly. I served these tacos with rice cooked in homemade vegetable stock—I’d made stock in the slow cooker from frozen veggie scraps—and topped the rice with black beans and chopped red onion. The meal looked beautiful on the table and was just as delicious reheated for lunch the next day.

Note: There’s still time to enter the Simply Organic spice gift box giveaway mentioned elsewhere on the blog; see the relevant post for details.

Pork Asada Tacos with Tomatillo Salsa Verde
Adapted from The Chew

Warm, spice-rubbed pork paired with bright tomatillo salsa served in corn tortillas.

Serves 6

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

For the Salsa
4 large tomatillos, husks removed, rinsed, and halved
1 lime, juiced
2 garlic cloves, peeled
1 jalapeño, seeded and chopped (adjust to taste)
½ teaspoon kosher salt
¼ cup diced yellow onion
⅓ cup chopped cilantro leaves

For the Tacos
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon ground coriander
1 tablespoon garlic powder
2 pork tenderloins (about 1 pound each)

12 corn tortillas
1 avocado, peeled and diced
1 lime, quartered

How to Make the Salsa
Preheat your broiler. Arrange the tomatillos cut side down on a small rimmed baking sheet and broil until they are nicely charred all over; this may take longer than a few minutes depending on your broiler. Remove them from the oven and let cool slightly.

Place the cooled tomatillos, lime juice, garlic, jalapeño, and salt into a food processor and pulse until smooth. Transfer the blended mixture to a bowl and stir in the diced onion and chopped cilantro. Chill in the refrigerator until you are ready to assemble the tacos. The salsa can be made ahead, which allows the flavors to meld and saves time on the day you plan to serve the meal.

How to Cook the Pork
Preheat the oven to 375°F (190°C). Heat the olive oil in a large ovenproof skillet over high heat.

In a small bowl, combine the cumin, chili powder, salt, coriander, and garlic powder. Rub this spice blend evenly over the pork tenderloins. Sear the pork in the hot skillet for about 2 minutes per side, until a golden-brown crust forms. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145°F (63°C).

Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes before slicing. Resting helps the juices redistribute, keeping the meat moist and tender.

To serve, slice the pork into ¼-inch thick pieces. Warm the corn tortillas, fill each with pork slices, and top with tomatillo salsa verde, diced avocado, and a squeeze of lime. Add thinly sliced radishes or chopped onion if you like extra texture and bite.

Big Flavors Rating: 5 Stars

The post Pork Asada Tacos with Tomatillo Salsa Verde Recipe first appeared on Cuvuh.

Mizeria (Polish Cucumber Salad) – A Refreshing Summer Side

I didn’t literally eat cucumbers right after I was born, but I have enjoyed this cucumber salad for as long as I can remember. Mizeria is one of the classic Polish recipes—simple, seasonal, and incredibly refreshing. In Poland it’s typically made and eaten during the warmer months when cucumbers are at their best.

Cucumbers are summer produce: crisp, cool, and naturally thirst-quenching. While you can find cucumbers year-round in many places, they taste best when fresh and in season. This recipe reflects a traditional family version, and like most ethnic dishes, many households prepare it with small variations.

Why is the Polish Cucumber Salad called “Mizeria”?

The name “Mizeria” literally translates to “misery,” which prompts curiosity. Two common stories explain the name: one suggests the salad was commonly eaten by poor peasants and so became associated with simple, meager fare; another tale claims an Italian queen who married into Polish royalty missed her homeland and cried when eating the salad, hence the melancholic name. The true origin isn’t certain, but regardless of the name, the salad itself is far from miserable.

How to Make Polish Cucumber Salad

This is the version my family prefers. It’s straightforward and relies on a few fresh ingredients:

• English cucumber (seedless), peeled and very thinly sliced;
• Fresh dill, chopped;
• Green spring onions, sliced (both green and white parts);
• Sour cream (or Greek/natural yogurt to lighten it up);
• Salt and freshly ground black pepper.

Follow these steps for the best texture and flavor:

• Peel and slice the cucumber very thinly using a knife, mandolin, or slicer;
• Sprinkle the sliced cucumber with salt, toss well, and let it sit for at least 15 minutes (30 minutes is ideal);
• After resting, the cucumbers will release water—drain them in a colander and squeeze gently to remove excess moisture;
• Return the cucumbers to a bowl, add chopped dill and sliced spring onions, then fold in the sour cream (or yogurt) until combined;
• Taste and season with additional salt and pepper if needed, keeping in mind the cucumbers were already salted.

Variations of Mizeria

Every family makes Mizeria a little differently. Common optional additions include a splash of white vinegar, a squeeze of lemon juice, or a teaspoon of sugar to balance the flavors. Some recipes use thinly sliced yellow onions or shallots instead of green onions, while others omit onions altogether. Adjust to your taste—each variation is authentic in its own right.

Best Cucumbers for This Salad

When I was young, pickling-type Kirby cucumbers were common and typically peeled and seeded. Today I usually reach for English seedless cucumbers: they’re widely available, have fewer seeds, and require less prep. If using other types, deseed if the center is watery.

Lightening Options

Traditional Mizeria uses sour cream, but swapping in Greek yogurt or natural yogurt is a simple way to reduce fat and calories while keeping a creamy texture. Adjust the amount to your preferred consistency.

What to Serve With Mizeria

Mizeria pairs beautifully with mashed potatoes—this simple combination is a nostalgic favorite for many families. It also complements grilled meats such as chicken kebabs, pork skewers, or simply roasted and pan-seared dishes. The cool, tangy salad provides a refreshing contrast to richer, savory mains.

Whether it brings memories of a grandmother’s kitchen or it’s your first time trying it, Polish Cucumber Salad is an easy, versatile dish worth making all summer long. If you have family variations or memories associated with this salad, share them—it’s always nice to hear how traditional recipes evolve and live on.

Recipe: Polish Cucumber Salad (Mizeria)

For more traditional Polish recipes and seasonal sides, try other classic dishes and adapt the herbs and dressings to suit your taste. Enjoy the freshness of summer on your plate.

The post Mizeria: Classic Polish Cucumber Salad with Dill first appeared on Cuvuh.

The flavor and texture here are so satisfying I often compare them to my best chocolate chip cookie recipe (which is not vegan). These cookies prove that plant-based baking can be just as rich, chewy, and comforting as traditional versions. They’re easy to share with friends who avoid dairy, and they’re forgiving enough for home bakers of all skill levels.

Please note: I may reference products I use, but you can choose equivalent items available at your local grocery store. The recipe does not require specialty equipment.

Preparing the best vegan dessert

Making vegan oatmeal chocolate chip cookies is very similar to making any cookie—flour, sugar, oats, and a few substitutions that keep the finished cookies plant-based. These swaps are straightforward: flaxseed replaces eggs, coconut oil and coconut milk supply fat and moisture, and dairy-free chocolate chips provide the gooey chocolate pockets.

Even if you’re not strictly vegan, this recipe is worth trying. The cookies are easy to digest for some people who avoid dairy, and they’re a great option to bring to gatherings where guests have dietary restrictions. Most ingredients are common grocery items, and the method is uncomplicated.

Vegan substitutes used in this cookie recipe

Here are the main vegan swaps I use and why they work:

• Flax eggs: Ground flaxseed mixed with water creates a gel-like mixture that mimics the binding and moisture properties of eggs.
• Coconut oil and full-fat coconut milk: These add the fat and moisture butter would normally provide. Full-fat canned coconut milk gives structure and richness that lighter plant milks lack.
• Dairy-free chocolate chips: Use your preferred brand. Dark, semi-sweet dairy-free chips melt into delightful pockets of chocolate in each cookie.

Ingredients & substitutions for the best vegan oatmeal chocolate chip cookies

Flax Egg

• 5 tablespoons water
• 2 tablespoons flax meal (ground flaxseed)

Cookie Dough

• Coconut oil: Use refined coconut oil if you prefer a neutral flavor. It should be solid at room temperature, not melted.
• Brown sugar: Dark brown sugar adds deeper flavor, but light brown sugar also works. Keep it packed for consistent texture.
• Coconut milk: Use full-fat coconut milk from a can, stirred well so the cream and liquid are combined.
• Vanilla extract: For depth and balance.
• Rolled oats: Old-fashioned or quick oats are fine. Choose certified gluten-free oats if needed. Do not use steel-cut oats.
• All-purpose flour: For gluten-free versions, use a cup-for-cup gluten-free blend. Avoid substituting with oat or almond flour unless you adjust liquids.
• Ground cinnamon
• Baking soda
• Baking powder
• Salt
• Vegan chocolate chips: Or swap with raisins, nuts, or dried fruit for different flavors; note substitutions will alter nutrition and texture.

How to Make Vegan Chocolate Chip Oatmeal Cookies

Step 1

Preheat your oven to 400°F (200°C). Line baking sheets with silicone mats or parchment paper and set aside.

Step 2

Make the flax eggs: whisk the water and flax meal together and chill until ready to use so they thicken into a gel.

Step 3

Cream the coconut oil and brown sugar together until the mixture resembles wet sand. Add the coconut milk and vanilla, mixing until lighter in color and well combined (about 1–2 minutes).

Step 4

Add the flax eggs and mix for about a minute on medium speed, then scrape the bowl and continue until the mixture is smooth and slightly lighter.

Step 5

With the mixer off, fold in the oats, flour, cinnamon, baking soda, baking powder, and salt. Stir in the chocolate chips until evenly distributed.

Step 6

Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Press a few extra chocolate chips into the tops for an attractive finish.

Step 7

Bake at 350°F (175°C): place one tray in the oven and bake 4–5 minutes, then rotate and bake another 4–5 minutes, until the edges are just turning golden. The centers may still look slightly underbaked—that’s fine. Allow cookies to cool on the sheet so they finish setting, then transfer to a rack.

Store cooled cookies in an airtight container at room temperature for up to five days. To freeze, place cooled cookies in a freezer-safe bag or container for up to three months. Reheat gently in the microwave at reduced power until warm and melty.

Tips for Making Vegan Chocolate Chip Cookies

• Full-fat canned coconut milk gives the best chew and flavor. Other plant milks can be used, but results may vary.
• Refined coconut oil keeps the coconut flavor subtle, while unrefined oil will add a noticeable coconut aroma.
• For a chewy texture, aim for about 10 minutes of total bake time and let cookies cool on the baking sheet. For a cake-like cookie, bake a couple of minutes longer.

If you try this recipe, I’d love to know how it turned out. Share your experience or variations—cookies are best enjoyed together!

Looking for more recipes like this one? Try other baked goods and cookie recipes to explore different textures and flavors in plant-based baking.

Vegan Oatmeal Chocolate Chip Cookies

Chewy, gooey cookies with melty chocolate and crisp edges—this vegan oatmeal chocolate chip cookie is easy to make and delicious to share.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Course: Dessert | Cuisine: American | Keyword: chocolate chips, oatmeal, vegan cookies

Servings: 14 | Calories: 369 kcal (approx.)

Author: Kimberlee Ho

Ingredients

Flax Eggs

• 5 tablespoons water
• 2 tablespoons flax meal

Cookie Dough

• ½ cup refined coconut oil, solid at room temperature
• 1 ¼ cups dark brown sugar, packed
• ¼ cup full-fat coconut milk, stirred
• 1 tablespoon vanilla extract
• ¼ cup rolled oats
• 2 ¼ cups all-purpose flour
• ¼ teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups vegan chocolate chips, plus extra for topping

Instructions

1. Preheat oven to 400°F (200°C) and line baking sheets with silicone mats or parchment paper.
2. Make the flax eggs by whisking water and flax meal, then chill until thickened.
3. Cream coconut oil and brown sugar until the mixture resembles wet sand. Add coconut milk and vanilla and mix until light and combined.
4. Add flax eggs and mix until thoroughly incorporated and slightly lighter in color.
5. Fold in oats, flour, cinnamon, baking soda, baking powder, and salt. Stir in chocolate chips.
6. Scoop dough onto baking sheets, spacing 2 inches apart, and press extra chocolate chips on top if desired.
7. Bake one tray at a time at 350°F (175°C) for 4–5 minutes, then rotate and bake another 4–5 minutes until edges are lightly golden. Cool on the sheet, then transfer to a rack.

Notes

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freeze cooled cookies in a freezer-safe bag for up to 3 months; warm gently before serving.
• This recipe is inspired by classic chocolate chip cookie techniques adapted for a vegan approach.

Nutrition (approx. per serving)

Calories: 369 kcal | Carbohydrates: 49.9 g | Protein: 4.3 g | Fat: 18 g | Saturated Fat: 12.4 g | Sodium: 258 mg | Fiber: 2.8 g | Sugar: 29.3 g

Notice: This page may reference products commonly used in the kitchen. Choose the brands and sources you prefer; the ingredients above will work with most standard equivalents.

The post Chewy Vegan Oatmeal Chocolate Chip Cookies Recipe first appeared on Cuvuh.

Here’s a fast, simple idea for Fourth of July cupcakes. It’s an easy way to make ordinary cupcakes look festive without a lot of fuss — perfect for a backyard party or a casual get-together.

Think of it as putting your cupcakes on parade: attractive, colorful presentations that last as long as the cupcakes do.

My inspiration came from the many creative uses of cupcake wrappers that I’ve seen online. They’re versatile and work well for more than just baking.

All you need are baking cups in red, white and blue, ideally in a mix of sizes and patterns. I used several styles I had on hand, but any combination of colors, sizes and prints will do.

Jumbo white baking cups
Red and white striped large candy cups
Stars and stripes regular baking cups
Solid red regular baking cups

You can layer a larger cup beneath a smaller one for a decorative collar, or use a single festive cup underneath for a simpler look. To attach two cups, gently spread them open, invert them so the colored sides face up, nest the smaller inside the larger and secure with a small piece of double-sided tape if needed.

Note on sizing: the jumbo white cups I used are slightly smaller than king-size cups. King-size wrappers would be too large for this layered effect, so choose sizes that create a balanced look around the cupcake.

Once the wrappers are ready, bake your cupcakes as usual. I used a simple vanilla batter and folded sprinkles into the batter itself — a small addition that brightens the cake and adds fun speckles inside each cupcake. I didn’t measure the sprinkles precisely; just add as many as you like. The more, the merrier.

I baked mine in solid red baking cups and then layered patterned cups beneath for a bunting-like effect. This style recalls paper fans and patriotic garlands, which is exactly the casual, festive look I was aiming for. They make an attractive display on a dessert table and are easy to assemble ahead of time.

Cupcake base:

I used a straightforward vanilla cake recipe (same as a basic cake post I referenced earlier) without additional food coloring, keeping the cakes light and neutral so the wrappers and sprinkles stand out.

Frosting:

To make a light, creamy topping, beat one package of instant cheesecake pudding mix with 1 cup cold milk and 1/2 cup powdered sugar for two minutes. Gently fold in 8 ounces of thawed whipped topping until smooth. Chill the frosting briefly in the freezer so it firms slightly for piping, or simply spread it on the cupcakes. Store finished cupcakes in the refrigerator for up to two days. Don’t forget to finish with red, white and blue sprinkles for a festive touch.

If you want to elevate the wrapper decoration, turn the layered cups into ribbon-style embellishments. Cut red cardstock into 1.75-inch strips, fold each strip in half to form a V, and attach a printed white artwork layer for contrast. Trim the strip ends into triangles, tape the ribbon to the bottom of the layered wrapper, and you’ll have a little award-ribbon look for each cupcake.

These little touches make cupcakes feel special while staying simple and budget-friendly. They’re great for picnics, neighborhood parties, or any patriotic celebration where you want easy, eye-catching treats.

Have a happy Fourth of July — and enjoy decorating and sharing these festive cupcakes!

The post Festive Fourth of July Celebration Ideas first appeared on Cuvuh.

Cretan Dakos Salad

Rate this recipe

Course
Appetiser, Lunch, Mezze

Cuisine
Cretan, Greek

Diet
Vegetarian

Prep Time
10 minutes

Total Time
10 minutes

Servings (adjustable)
4

Calories (per serving) |
320

Ingredients

• 8 small barley rusks
• 3 tomatoes
• 200 g feta, crumbled
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt & Pepper
• 8 Kalamata olives

Instructions

• Finely chop or grate the tomatoes. Season with salt and pepper, then drizzle about 2 tbsp olive oil and mix well.
• Briefly run each rusk under cold water for a second, or sprinkle lightly with water. The rusks should remain firm and crunchy in the middle.
• Arrange the rusks on a platter, then spoon the tomato mixture over each one.
• Add a spoonful of crumbled feta to each rusk and place an olive or a few capers on top.
• Sprinkle with oregano and finish with a final drizzle of olive oil.
• Let rest for 2–3 minutes to allow the tomato juices to soak in lightly, then serve.

Notes

Tips

• Use the ripest tomatoes available — their juice and sweetness make the dish.
• Avoid soaking the rusks; they should soften only slightly, not go soggy.
• High-quality olive oil greatly improves the final flavour.
• Let the assembled dakos rest briefly so the rusks soften a touch but keep texture.
• Feta is a great substitute, but mizithra offers a more authentic Cretan taste.
• Olives and capers provide a pleasing salty contrast.

Storage

Dakos is best made and eaten immediately. The rusks will lose their characteristic crunch if stored after assembly.

Nutrition

Calories: 320 kcal (per serving)
| Carbohydrates: 11 g
| Protein: 10 g
| Fat: 27 g

Tried this Recipe? Tag me Today!
Mention @CookEatWorld or tag #cookeatworld on social media when you make it.

The post Dakos Salad: Traditional Cretan Barley-Rusk with Tomatoes first appeared on Cuvuh.

This marshmallow recipe is different from most you’ll find: it doesn’t require prolonged whipping or a heavy-duty mixer. A handheld electric whisk is sufficient and the whipping only takes a minute or two.

The method is straightforward, but the marshmallow sets almost instantly, so you must work quickly. Prepare your workstation in advance with all ingredients, equipment, and tools within reach. No thermometer is needed.

You’ll be surprised at how fast this keto-friendly marshmallow comes together, and you can enjoy it soon after making it.

I experimented extensively with agar-agar to develop a vegan version, but I was unable to achieve the same texture and set, so this recipe relies on gelatine and is not vegan.

Ingredients for Sugar-Free, Low Carb & Keto Marshmallows

Gelatine powder is the essential ingredient for structure. I have not tested gelatine sheets, so I cannot provide an exact conversion for them.

Icing “sugar” designed for low-carb baking is available commercially, though it can be pricey. A homemade powdered sweetener made from erythritol or monk fruit works well and is more economical. Combining powdered sweetener with a small amount of pure stevia powder increases perceived sweetness without needing excessive erythritol, which some people find troublesome in large amounts.

Choose a high-quality pure stevia powder; many products marketed as “pure” are cut with fillers. A good pure stevia will give sweetness with minimal bitterness when used sparingly.

Guar Gum and Glycerine are key to the texture of these marshmallows. Through testing I found that the combination gives a springy, familiar marshmallow mouthfeel. Omitting them produces a softer, wetter result that benefits from extended air-drying (up to 24 hours).

If guar gum causes gastric discomfort for you, xanthan gum or glucomannan (konjac) powder can be used as substitutes. The texture will differ slightly but remains pleasant and suitable for low-carb diets.

Use vanilla extract or any other flavor extract you prefer. Food coloring is optional but adds a playful touch.

A light dusting of arrowroot mixed with powdered sweetener mimics the traditional powdery coating of store-bought marshmallows. Arrowroot is high in carbs, so use only a tiny amount if you are tracking net carbs; its impact will be negligible if used sparingly and only for coating.

This recipe takes about five minutes to assemble, so read the instructions fully before starting. Prepare and weigh all ingredients, and lay out measuring spoons, mixing bowl, small pot, electric hand whisk, spatula, food coloring (if using), and a toothpick. Once everything is ready, you can work quickly and confidently.

Enjoy these marshmallows on their own or paired with a low-carb chocolate cream for an indulgent, guilt-free treat.

Enjoy!

Your feedback matters! Please leave a comment if you try this recipe. If you share a photo on social media, tag it with #queenketo. Thank you!

The post Sugar-Free Low-Carb Keto Marshmallows first appeared on Cuvuh.

Lasagna Soup

If you’re craving comfort food, Lasagna Soup delivers. The soup captures the meaty, cheesy essence of traditional lasagna, but with the ease of a hearty stew. It’s generously portioned, kid-friendly, and ideal for busy weeknights or relaxed weekend dinners. The recipe is lightly seasoned with red pepper flakes for a mild warmth that can be omitted for very young or sensitive eaters.

Beyond the familiar lasagna components, the broth is key: a savory blend of chicken broth and marinara sauce enhanced with dried herbs creates an inviting Italian-inspired base. The noodles absorb the flavors while staying tender, and the final dollop of ricotta, mozzarella and parmesan gives each bowl a creamy, decadent finish.

Ingredients for Lasagna Soup

• BEEF – 1/2 pound ground beef
• SAUSAGE – 1/2 pound ground Italian sausage
• SALT AND PEPPER – salt and freshly ground black pepper, to taste
• ONION – 1 yellow onion, chopped
• OLIVE OIL – 1 Tablespoon olive oil
• GARLIC – 3 cloves garlic, minced
• MARINARA SAUCE – 24 ounces marinara sauce
• RED PEPPER FLAKES – 1/4 teaspoon red pepper flakes (optional)
• HERBS – 2 teaspoons dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil
• BROTH – 7 cups low-sodium chicken broth
• LASAGNA NOODLES – 9 lasagna noodles, broken into quarters
• CHEESES – 10 ounces ricotta cheese, 1 cup shredded mozzarella, 1/2 cup freshly grated parmesan

How to Make Lasagna Soup

1. Cook the meat. In a large pot over medium-high heat, brown the ground beef and Italian sausage. Season with salt and pepper as you cook. Once browned, drain excess grease and set the cooked meat aside.

2. Sauté the aromatics. In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook 4–6 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and sauté for another 1–2 minutes until fragrant.

3. Build the broth and combine. Stir in the marinara sauce, red pepper flakes (if using), dried parsley, oregano, basil, and the chicken broth. Return the cooked beef and sausage to the pot and bring the mixture to a gentle boil.

4. Add the noodles. Once the broth is boiling, add the broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally, until the noodles are tender—usually about 10–12 minutes depending on the noodle brand.

5. Make the cheese topping. While the noodles cook, mix the ricotta, shredded mozzarella and grated parmesan in a small bowl until combined. Adjust seasoning with a pinch of salt and pepper if desired.

6. Serve. Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture. Serve with crusty garlic bread or a green salad to round out the meal.

Crockpot (Slow Cooker) Option

You can make this soup in a slow cooker for hands-off convenience. Brown the ground beef and sausage, drain, and add to the slow cooker. Combine the browned meat with marinara, herbs, broth, onions, garlic and seasonings. Cook on low for 7–8 hours. In the final 30 minutes, cook the broken lasagna noodles on the stove until al dente, drain, then stir them into the slow cooker and let them soften for 10–15 minutes before serving. Add the cheese topping to each bowl when serving.

4.87 from 15 ratings

Servings:
6 servings

Lasagna Soup

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Lasagna Soup is comforting, filling, and easy to make on the stovetop. Ground beef, sausage, onions, cheeses and lasagna noodles come together in a robust tomato broth.

Ingredients

• ½ pound ground beef
• ½ pound ground Italian sausage
• Salt and freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 1 Tablespoon olive oil
• 3 cloves garlic, minced
• 24 ounces marinara sauce
• ¼ teaspoon red pepper flakes (optional)
• 2 teaspoons dried parsley
• ½ teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low-sodium chicken broth
• 9 lasagna noodles, broken into quarters
• 10 ounces ricotta cheese
• 1 cup shredded mozzarella
• ½ cup freshly grated parmesan

Instructions

1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove the meat from the pot.
2. Heat olive oil in the pot over medium heat. Add diced onion and sauté about 5 minutes until softened. Add minced garlic and cook 1–2 minutes more.
3. Stir in marinara sauce, red pepper flakes (if using), parsley, oregano, basil, and chicken broth. Return the browned meat to the pot and bring to a boil.
4. Add broken lasagna noodles, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender.
5. In a small bowl, combine ricotta, mozzarella and parmesan until well mixed.
6. Ladle soup into bowls and top each serving with a scoop of the cheese mixture. Serve immediately with crusty bread if desired.

Notes

• This recipe adapts well to a slow cooker: brown the meat, add all ingredients to the Crockpot and cook on low for 7–8 hours. Cook pasta separately toward the end, then stir in before serving.
• To reduce sodium, choose a low-sodium marinara and broth, and taste before adding extra salt.

Calories: 616 kcal,
Carbohydrates: 44 g,
Protein: 33 g,
Fat: 34 g

Cuisine: American

Course: Main Course

Author: Jennifer

Stay warm this fall and winter with more hearty soups and one-pot dinners. This Lasagna Soup is a reliable family favorite that reheats well and makes great leftovers for busy weekdays. Adjust herbs and heat to suit your household, and enjoy the comforting flavors of lasagna in a simple, satisfying bowl.

The post Hearty Lasagna Soup with Italian Sausage and Cheese first appeared on Cuvuh.

Rich, hearty, and deeply satisfying, this Whole30 Bolognese is classic comfort food that works year-round. Serve it with zucchini noodles, your favorite pasta, or use it as a robust base for a homemade lasagna. The sauce is meaty and aromatic, built from simple ingredients that meld together into something greater than the sum of its parts.

I’ve long been captivated by Italian cuisine. Growing up I gravitated toward Italian flavours and recipes, and ragù Bolognese became a benchmark for the kind of slow-cooked, flavourful food I wanted to make well. Ragù originates in Bologna, Italy, and in that region it is common for recipes to be passed down through families. The best bolognese is often said to be the one made by a mother or a nonna — and for good reason: time, technique and patience are what make a ragù sing.

One of the most memorable bowls of ragù I’ve ever had came from a tiny restaurant near Cinque Terre. It was rich, crimson in colour, fragrant with fresh thyme, and the meat felt almost silky on the tongue. Ever since, I’ve experimented constantly to reproduce those textures and aromas while keeping the recipe straightforward and wholesome. Over years of tweaks—combining travel memories, traditional influences and modern healthy cooking approaches—I developed this version. It’s rustic, unpretentious, and reliably comforting.

This recipe emphasizes technique as much as ingredients. Browning the meat properly, layering aromatics, and allowing gentle, sustained simmering are what concentrate flavours and tenderize the meat. While time is needed for the best results, the method itself is simple and forgiving, so it’s accessible to cooks of all levels.

The recipe below represents the culmination of many trials. It focuses on quality meat, aromatics, and a patient simmer to develop depth without unnecessary complexity. The result is a sauce with rich umami, fragrant herbs and a satisfying mouthfeel — comforting enough for a cozy night in and polished enough for a shared meal with friends.

2018 Bolognese Edits

I updated the technique to include a few practical tricks I learned over time. These small changes improve browning and handling of the meat, and adapt easily if you prefer to use a pressure cooker like an Instant Pot. Below I describe two helpful adjustments that reliably improve the final sauce.

Brown the Meat in Ball Form

A simple trick is to form the ground beef into loose, large meatballs before browning. Browning the meat this way prevents the pan from overcrowding, promotes better caramelization, and makes the meat easier to manage. Once the meatballs are nicely browned, you crumble them back into the sauce. This method reduces steaming and increases the amount of well-browned surface, improving flavour.

Using an Electric Multicooker

An electric pressure cooker or Instant Pot can speed up the breakdown of tougher ground meat and shorten the overall cooking time. Because pressure cooking reduces evaporation, if you prepare this ragù in a multicooker you should finish by briefly switching to a sauté function and reducing the sauce with the lid off until it reaches the desired thickness. Stir constantly while reducing to prevent sticking.

Whole30 Bolognese

This version of Bolognese is straightforward and flexible. It rewards patience and benefits from minor adjustments to suit your taste: a longer simmer for even deeper flavour, or a brief reduction at the end if you prefer a thicker sauce. Whether served over pasta or zucchini noodles, it’s a satisfying and wholesome dish that consistently pleases a crowd.

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Clean Eating Turkey Chili Recipe

Ground turkey is a great choice for a lean, protein-packed chili. It contains less saturated fat than many cuts of beef, yet it still delivers satisfying savory flavor and texture that meat-eaters appreciate. If you prefer a vegetarian option, the meat can be omitted and the beans increased for added protein and fiber. This adaptable chili is ideal for meal prep, freezer meals, and family dinners.

I’ve experimented with many chili variations over the years. What I appreciate most is how customizable chili can be: swap spices, add vegetables, change beans, or vary the heat to suit your family’s tastes. This version focuses on simple, whole-food ingredients and straightforward slow-cooker technique so the flavors develop slowly while you go about your day.

Serve this chili on its own, or top it with nutritious, clean additions like diced avocado for creaminess, chopped cilantro for brightness, or a squeeze of fresh lime. If you prefer, traditional toppings like shredded cheese or sour cream can be offered for those who want them, while others keep their bowls dairy-free.

This chili freezes and reheats very well, making it an excellent candidate for batch cooking. It also makes a comforting, protein-rich lunch for work or school when packed in a thermos. The ingredients are pantry-friendly and easy to keep on hand for last-minute meal planning.

I hope you enjoy this clean eating turkey chili as much as my family does. Try the variations suggested below to tailor it to your tastes, and if you keep notes on changes you like, the recipe can evolve into your household’s go-to chili.

More Yummy Recipes

• Ground Chicken Chili (variation idea: substitute ground chicken or use additional beans)

Clean Eating Turkey Chili Recipe

Author: Crissy Page

Ingredients

• 2 lbs. 99% fat free ground turkey breast
• 1 large yellow onion, diced
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 3 cups water
• 1 6 oz. can tomato paste
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can diced tomatoes
• 2 15 oz. cans black beans rinsed
• 1 cup frozen corn
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chili powder
• 2 teaspoons cumin

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the diced onion and chopped garlic and sauté for 3 to 4 minutes until they begin to soften and become fragrant. Add the ground turkey and cook, breaking it up with a spoon, until it is fully browned and crumbly. In this lean turkey, draining is usually unnecessary.
• Transfer the cooked turkey, onion, and garlic mixture to the slow cooker. Add the water, tomato paste, crushed tomatoes, diced tomatoes, rinsed black beans, frozen corn, salt, pepper, chili powder, and cumin. Stir thoroughly to combine all ingredients.
• Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours, until flavors are melded and the chili is thick and fragrant. Taste and adjust seasoning with additional salt, pepper, or chili powder if desired before serving.

Nutrition values are estimates and should be used as a general guide. This information is not a substitute for professional medical advice. Serving sizes may vary depending on individual preferences.

Course: Dinner

Did you make this?

I would love to hear how it turned out. Leave a review or note below describing any variations you tried or tips that worked for you.

Tips, Variations, and Serving Suggestions

For added vegetables, stir in diced bell peppers or shredded carrots with the onions. To boost fiber and texture, substitute one can of black beans with kidney or pinto beans. If you like heat, add a diced jalapeño or 1/2 teaspoon crushed red pepper flakes when sautéing the onion. For a smokier flavor, stir in 1/2 teaspoon smoked paprika or a small amount of chipotle in adobo (use sparingly to keep the recipe mild).

Serve the chili over brown rice, quinoa, or a baked sweet potato for a balanced meal. Top with diced avocado, fresh cilantro, green onions, or plain Greek yogurt for extra protein. This chili refrigerates for up to four days and freezes well for up to three months—cool to room temperature, portion into airtight containers, and label with the date.

To reheat from frozen, thaw overnight in the refrigerator and warm on the stovetop or in a slow cooker on low until heated through. When reheating leftovers, add a splash of water or broth if the chili has thickened too much.

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