The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.
The red wine and pomegranate juice naturally add a beautiful color.
Why use bosc pears?
I feel like pears are often forgotten to use for desserts. Bosc pears (the variety I used in this recipe) have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling, or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove, or nutmeg.
Present this stunning dessert at your next dinner party. These Instant Pot Poached Pears are an elegant dessert that takes minimal prep work.
Ingredients
Scale
4 Bartlett pears
2 ½ cups water
1 ½ cup red wine
1 cup 100% pomegranate juice
½ cup sugar
1 orange, juiced and zested
1 tablespoon balsamic vinegar
3 cinnamon sticks
1 teaspoon whole cloves
1/3 cup pistachios, chopped
Instructions
Peel pears. If needed, slice the bottom so pear is able to stand straight up. Using a melon baller, scoop out seeds and core from the bottom.
Add water, red wine, pomegranate juice, sugar, orange juice, orange zest, balsamic vinegar, cinnamon sticks, and whole cloves in the instant pot. Set instant pot on the sauté setting until liquid mixture begins to slightly simmer.
Once the liquid begins to simmer, add pears and switch instant pot to manual setting. Cover and lock the Instant Pot lid and set for 8 minutes.
When finished, let the steam release from Instant Pot. Remove the lid. Carefully remove pears and let cool.
Turn the Instant Pot to saute and allow the juices to simmer for 10 minutes, or until reduced by half. Let cool and strain out the cinnamon sticks, cloves, and orange zest.
Plate poached pears, by adding pear to a plate. Drizzle liquid to coat the pears and pool at the bottom of the dish. Sprinkle with chopped pistachios.
Store extra pears the extra liquid in the refrigerator.
This post may contain affiliate links. Read my privacy policy.
Butternut and Acorn Squash soup is a healthy, creamy, one-pot meal or can be served as an easy appetizer, so cozy up because dinner is almost ready!
Ever wonder how food bloggers come up with their recipes?
I pretty much think or talk about food all day. At work, I’m educating clients about nutrition through food or teaching cooking classes. Then, for the blog, my recipe creations are inspired by conversations I have, discussions in cooking classes or demonstrations, or simply from a particular ingredient. Travel definitely plays a big role in recipe development too. I love dining out when I travel, experiencing the local fare. I like to try and recreate recipes I’ve tried with my own little twist.
Ever wonder what kind of squash to use for different recipes? I break it down here!
Next time before you start dialing for takeout, really take a look at what is in your kitchen. You never know – you might whip up something delicious!
Ingredients Needed for Butternut and Acorn Squash Soup
Spices: garlic, nutmeg, salt and pepper, garam masala
Oil
Miso – I prefer chickpea miso or white miso
Cashews
Apple – try to get a sweeter variety such as Honeycrisp, Gala, or Pink Lady
Veggie broth – low sodium of course!
Water
How to Make Butternut Acorn Squash Soup
Line a baking sheet with parchment paper or a silicon baking mat and preheat the oven to 400 degrees.
Using a paring knife, pierce the squash, place them on the baking sheet, and bake for 20 minutes. Once they are done cooking, let them cool slightly before dicing into cubes.
Heat the olive oil over medium high heat in a large pot. Add the garlic, carrots, and onions.
Saute for about 3 minutes or until the onions start becoming translucent.
Add the nutmeg and garam masala and stir to coat the veggies.
Stir in the miso, cashew, cubed squash, and apple. Once combined, add the veggie broth and water. Make sure everything is covered and use more water if needed.
Simmer for 30 minutes, until the squash is tender and season with salt and pepper.
Add the soup to a blender in batches and blend until smooth. You could also use an immersion blender directly in the pot if you are using stainless steel.
Do You Have to Roast the Squash First?
Roasting the squash ahead of time makes them softer and much easier to peel and dice.
My Soup is Too Thick, What Should I Do?
Once you blend all of the ingredients together and you find that it’s thicker than you would like, simply stir in water a little at a time until it’s your desired consistency.
Is this Butternut Acorn Squash Soup Healthy?
You betcha! These winter squash varieties are full of antioxidants and vitamins! Not to mention the healthy fats and fiber from the cashews, and the nourishment of the broth base.
FREE Cooking Class
This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.
1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
4 cups low-sodium vegetable broth
2 cups water
1/4 teaspoon black pepper
salt, to taste
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
Add the garam masala and nutmeg and coat the vegetables.
Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
Serve warm. (Optional: sprinkle pepitas on top to garnish)
Thanksgiving is my favorite holiday. Between the delicious food and spending time with friends and family who we are truly thankful for, it’s hard to beat. I’m sharing this Roasted Garlic Cauliflower Mashed Potatoes over on the Healthy Aperture blog today. Plus, I’m chatting about taking away the stress around holiday eating and ways to incorporate balance.
E-mail them to [email protected], Then head on over to Chef Julie RD on Facebook, Wednesday, November 22nd at 10:30 am EST where I will be answering everyone’s questions live!
This post may contain affiliate links. Read my privacy policy.
Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s lightened up!
I absolutely love baking during this time of year. Many gifts I like to give come in the form of food. When I was younger, I used to help my mom bake mini quickbreads to give to our neighbors, teachers, mailman, etc. to spread the holiday cheer. They were always wrapped with a nice bow and a little note attached. Everyone likes a homemade treat to enjoy during the hectic holiday season.
I’ve been playing around with using different types of flours in my baking recipes lately. I have not yet mastered understanding gluten free flours yet (I’m talking to you coconut flour – you dry crumbly mess!), but I am getting better with other whole grain flours.
Do you love baking as much as I do? I try to incorporate more whole grains vs. refined grains into my daily diet and during the holiday season, I do love baking, so why not add some whole grains here too!
The orange-cranberry combo is such a classic and always reminds me of the holiday season. While the holiday season may bring some indulgences with it, you still can make recipes taste indulgent with a healthy twist like this whole grain orange cranberry bread, by switching to whole grains, trimming back on sugar, and adding wholesome fruit.
What is White Whole Wheat Flour?
The look of this recipe may be deceiving when I tell you I used a whole wheat flour. Hmmm.. shouldn’t it be browner? Enter – White WholeWheat Flour. Sounds like a contradiction, right?
White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.
The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. – source, Oldways
White whole wheat flour is a whole grain and a much easier solution to add in whole grains into your favorite baking recipes without compromising appearance, taste, and texture.
I’ve noticed in baking white whole wheat flour is not as dense as a regular whole wheat flour, but more of the perfect balance in between of all-purpose flour and whole wheat flour.
Ingredients Needed For Healthy Cranberry Bread
white whole wheat flour
sugar
salt
baking powder
baking soda
Oranges – these are going to be juiced and zested, so skip the store bought
milk – you can use dairy or plant based, your choice!
Prep your loaf pan by spraying with non-stick spray or use parchment paper and preheat the oven to 375 degrees.
In a medium-size mixing bowl sift together the flour, salt, sugar, baking powder, and baking soda.
Using an electric mixer (hand or stand) combine the orange juice, milk, yogurt, eggs, and vanilla extract.
Once it’s smooth, add the dry ingredients into the wet and continue mixing.
Fold in the cranberries.
Pour the batter into the loaf pan and bake until a toothpick comes out clean. This should take about 35 to 40 minutes.
Once the cranberry bread has finished baking, allow it to cool on a baking rack while you make the glaze.
Whisk together the sifted powdered sugar and orange juice. Then drizzle on top! You want to be sure the loaf has cooled some or else the glaze will just run off.
Can I Use Frozen Cranberries?
While fresh cranberries have the best flavor, you can use frozen if that’s what you have. Be sure they are thawed completely before using and try to remove as much excess water as you can.
Health Benefits of Cranberries:
Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits, including reducing the risk of heart disease. Plus, just one cup of fresh cranberries contain 5.1 grams of fiber, 94 mg of potassium, and over 20% of the Daily Value for vitamin C. Nutrition information provided by the Cranberry Institute.
I caught myself cutting off a piece here and there every time I walked through the kitchen. Get ready friends and family, this Whole Grain Orange Cranberry Bread is going to be delivered to you with a ribbon and a special note from me this holiday season!
Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s lightened up!
Ingredients
Scale
2 cups white whole wheat flour
⅓ cup sugar
¼ tsp salt
2 tsp baking powder
½ tsp baking soda
2 oranges, juiced and zest (reserving 1 tbsp juice)
½ cup milk
2 tbsp plain Greek yogurt
2 eggs
1 tsp vanilla extract
1½ cups fresh cranberries, chopped
For the glaze:
1 tbsp reserved orange juice
1 tbsp powdered sugar, sifted
Instructions
Preheat the oven to 375 degrees F. Spray a loaf pan with cooking spray, set aside.
In a medium bowl, sift together white whole wheat flour, sugar, salt, baking powder, and baking soda.
In a large bowl, with an electric mixer, beat together orange juice, milk, yogurt, eggs, and vanilla extract. Mix dry ingredients into wet ingredients slowly, until just combined. Fold in cranberries.
Bake in the oven for 35-40 minutes, until golden brown and a toothpick inserted in the center, comes out clean.
Let cool on a rack. Meanwhile whisk together the reserved orange juice and powdered sugar. Drizzle on top of the loaf. Slice and enjoy!
This post may contain affiliate links. Read my privacy policy.
Take advantage of peak squash season. Try this Italian Stuffed Delicata Squash recipe for a simple dinner solution.
Delicata squash is available in the fall and early winter months. I don’t think delicata squash gets the attention it deserves this time of year. It’s less intimidating than a giant butternut and spaghetti squash, plus it’s easier to work with.
Cutting through a raw delicata squash is a lot easier, as it has a softer skin and flesh. They are much smaller than other squash varieties and have a perfect center for stuffing. Delicata squash is also delicious simply sliced and roasted. This squash is also great when just cooking for 1 or 2. It’s a perfect size!
Not sure what kind of squash to use for recipes?
Learn the best cooking methods for the different varieties of squash:
Acorn
Good for: Roasting. Peeling is difficult, so cut it in half or slice (the skin is edible). Butternut
Great for: Roasting and soups. Delicata
Great for: Roasting and stuffing. Hubbard
Great for: Pie filling, purees, and mashes. Kabocha
Great for: Soups. Pumpkin
Great for: Pies, quick breads, pancakes, risottos. Roast or steam, puree, then add to a recipe. Spaghetti
Great for: Roasting. Scrape out the strands and dress with butter or pasta sauce.
If you’re an Italian girl like me, you can make this stuffing in your sleep. You can’t go wrong with this flavor combination. What is unique about this stuffing, is it using the “blend trend“.
The blend is a cooking technique that uses finely chopped mushrooms so that they’re the consistency of ground meat, combining the two and using them together to complete classic recipes is a simple way to make meals delicious and nutritious.
The delicata squash has a sweet note, that adds a unique taste to this savory filling.
Place delicata squash flesh side down on the baking sheet. Roast for 15 minutes.
Heat olive oil over medium-high heat in a large skillet. Cook onion and garlic until onion begins to turn translucent, about 3-5 minutes. Add mushrooms and cook until tender.
Add ground turkey and cook until no longer pink, breaking up turkey into small pieces. Drain any excess juices, if needed.
Add diced tomatoes, Italian seasoning, and spinach. Cook until spinach has wilted and juices have reduced by half. Season with salt and pepper, to taste.
Remove delicata squash from the oven flipping the squash so flesh side is facing up. Fill the squash wells with Italian turkey filling.
Place back in the oven for 10-15 minutes until squash is fork tender and flavors have soaked into the squash.
This post may contain affiliate links. Read my privacy policy.
This sheet pan recipe has a special gut health ingredient – miso! Sheet pan dinners are becoming a staple for busy weeknights. Sheet pans dinners are versatile and can be mixed and matched with different ingredients and flavor blends.
Gut Health:
More and more research is being studied about gut health and the connection to overall health. Some are even calling the gut a “second brain” as now studies are showing how much they continuously work together. According to Harvard Medical School, a troubled intestine can send signals to the brain, just as a troubled brain can send signals to the gut. Therefore, a person’s stomach or intestinal distress can be the cause or the product of anxiety, stress, or depression because the brain and the gastrointestinal (GI) system are intimately connected.
Why gut health is important
I’m sure you’ve heard about how probiotics support gut health. If not, probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. The body is full of bacteria, both good and bad. Probiotics are often called “good” or “helpful” bacteria because they help keep the gut stay healthy.
Food rich in probiotics includes yogurt, kefir and fermented foods like sauerkraut, kombucha, tempeh, and miso – the probiotic-rich food I used in this recipe.
What is Miso Paste?
In simple terms, miso is a fermented bean. Primarily, miso is made from soybeans, but any bean can be used. I use chickpea miso or white soybean miso often, just because it’s lighter in color and a more neutral flavor.
Varieties of Miso Paste
Diving a little deeper into the difference between varieties of miso, I consulted one of my favorite cooking resources, The Kitchn.
White Miso
White miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. White miso is best used in condiments like mayo or salad dressings, or in light sauces.
Yellow Miso
Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow to light brown in color. Yellow miso has a mild, earthy flavor and is better for general use in not only condiments, but soup, marinades, and glazes.
Red Miso
Red miso is typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes but is perfect for hearty soups, braises, and glazes.
Many have an understanding that probiotics are important for gut health and with cold and flu season upon us, the best defense may be good gut health, but the key to these helpful gut health bacteria is feeding them with prebiotics for the probiotics to flourish in the gut. Prebiotics are a type of fiber. They are un-digestible plant fibers that already live inside the large intestine. The more food, or prebiotics, that probiotics have to eat, the more efficiently these live bacteria work and the healthier your gut will be.
Prebiotics are found in whole foods that are packed with fiber (aka. plants)! To improve gut health, a mixture of both probiotics and prebiotics is needed. Probiotics need to be fed (by prebiotics) in order to remain active and healthy and to benefit you as much as possible.
Bottom Line
Prebiotics (fiber) is the food for probiotics (helpful bacteria) to flourish, to improve gut health.
Let’s put it this way: It’s like you can’t out-exercise a poor diet. The same goes for gut health. You can’t consume more probiotics without consuming prebiotics to improve gut health.
Sheet pan dinners are becoming a staple for busy weeknights. They are versatile and can be mixed and matched with different ingredients and flavor blends. This sheet pan recipe has a special gut health ingredient – miso!
In a small bowl, whisk together miso, sesame oil, soy sauce, ginger, and garlic until smooth.
In an even layer spread the green beans on the baking sheet. Make room in between green beans and place salmon skin side down. Brush salmon generously with miso mixture. Drizzle remaining miso mixture over green beans.
Bake for 6-10 minutes, depending on the thickness of the salmon, until salmon is opaque in the center and can flake easily. Broil for the last 1-2 minutes.
Garnish salmon and green beans with sesame seeds and scallions.
Keywords: dinner, salmon, sheet pan
Recipe Card powered by
Disclosure: This recipe has been updated to be entered into the #CelebrateSeafood recipe contest.
This post may contain affiliate links. Read my privacy policy.
Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and am eligible to win prizes associated with the contest. I was not compensated for my time.
I was excited to enter this recipe contest sponsored by the Seafood Nutrition Partnership because I feel like seafood does not get enough love in the appetizer department. Also, I selfishly can’t wait to see what everyone else came up with for this contest to get even more seafood inspired recipe ideas.
Yes, you may see the usual shrimp cocktail, or crab dip included in an appetizer spread. There are so many other seafood options to consider.
Why add more seafood into your weekly routine?
Eating seafood twice a week reduces the risk of death from any health-related cause. Studies show it may reduce your risk of heart disease, plus it gives you more energy throughout the day. (Source)
My feeling is the general population knows they should eat more seafood, but not sure how to prepare it. From delicate, mild flounder to rich, flavorful salmon, or sweet and savory shrimp, seafood can please any palate. Seafood fits with all of your favorite flavors – it can be incorporated into a spicy Latin dish, flavorful Creole recipe, light, and refreshing salad, or a rich Italian pasta bowl.
I’ve loved smoked salmon ever since I was introduced to it when I worked at a local bagel shop in high school. It has a silky, buttery, texture balanced with a not so fishy, smokiness flavor. All seafood, including smoked salmon, is one of the leanest sources of protein and a superfood packed with nutrients such as omega-3s, which is essential for your good heart health.
The Great Debate: Farm-Raised or Wild Caught:
I get this question often and I never tell anyone one way or another, but rather to help them educate themselves. The Seafood Nutrition Partnership collaborates with FishWatch.gov who provides easy-to-understand facts about the science and management behind U.S. seafood and tips on how to make educated seafood choices. Helping everyone—from chefs to consumers—understand sustainable seafood.
Also, check out Monterey Bay Aquarium’s Seafood Watch. They make recommendations, in your area, showing you which seafood items are “Best Choices” or “Good Alternatives,” and which ones you should “Avoid.” This list is constantly being updated as things are changing.
Chickpeas, also known as garbanzo beans, is a popular legume across many cuisines. These versatile legumes are also packed with high-quality plant protein, soluble and insoluble fiber, and beneficial polyunsaturated fatty acids.
Grab these for a protein-packed snack or top on a salad. I always tell clients to make these to top their salads when they are looking for a crunch factor in place of croutons.
The best part, you can customize these with any flavor you like! Craving sweet? Try roasting the chickpeas with a little cinnamon and sugar. Looking to add a little heat? Add a little chili powder to the mix.
Dry chickpeas thoroughly. In a bowl, toss the chickpeas with olive oil and lemon to coat. Sprinkle with garlic powder and salt. Toss again.
Transfer chickpeas in an even layer to the prepared baking sheet.
Bake for 50 minutes to 1 hour, stirring occasionally, until crispy. Let cool for at least 1 hour, which will make the chickpeas crunchier as they cool.
This post may contain affiliate links. Read my privacy policy.
Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza. Disclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
I utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings! I was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor. The recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!
Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
Let slightly cool and drizzle with balsamic glaze, if using.
Recipe Card powered by
What have you recreated with your leftovers?
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.
Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!During the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.
Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles. McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRejectRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
