Raspberry Currant Jam

It’s been a summer of rain, rain, and more rain. Which means my berry bushes are producing more and earlier than they have in the past, including my currants! So exciting, right? If you are a gardener like me, you find yourself planting perennial bushes and trees and not getting as much produce as you would like, so you plant more, failing to remember that eventually they will produce SO MUCH FRUIT. Oops. Or maybe you have more foresight than I do. What this means in my garden is that I am finally getting a lot of currants. They are this perfect tart berry that I decided would pair so well with red raspberries for a delightful raspberry currant jam. 

This go, I gave low sugar pectin a try and I am digging the results. Perhaps its the combination of berries, but I am giving the pectin the credit. It makes this lovely, not “too jelled” jam that has a near perfect texture and consistency. In addition, less sugar allows the fruit flavor to shine through. Needless to say, I am in love and will be making this for years to come!

While we are here, I will give you all the information you need to successfully can a batch of jam. However, if you are new to canning, you may likely want to gather additional information. My favorite places to learn more are The Ball’s Book of Canning or the National Center for Home Food Preservation. 

The Supplies

Your Ingredients

  • 7 cups red raspberries (If frozen, measure first. Then thaw)
  • 3 cups red currants
  • 4 cups sugar 
  • 1 package powdered low sugar pectin
  • ¼ teaspoon butter, optional

Your Steps to Raspberry Currant Jam

Begin by measuring out your sugar in a large bowl. Remove ¼ cup of the sugar and mix it with the powdered pectin in a small bowl. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. I also highly recommend reading through the steps more than once before beginning (I know that we are all guilty of flying by the seat of our pants when cooking). 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to Create the raspberry currant Jam 

In a large, preferably shallow kettle, smash the raspberries and currants with a potato masher. (I actually really really like my fermenting tamper for this job). Stir in powder pectin with the ¼ cup sugar. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat berries and pectin over medium high heat, stirring constantly. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Love the color!
Smash those berries.
Cook them down!

TIme to Can

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is fingertip tight. Fingertip tight means you know it’s tight but you aren’t sealing it so much so that it wouldn’t leak on its side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Cover and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove the canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

Afterward

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Raspberry Currant Jam

In this homemade low sugar raspberry and currant jam, the sweet and tart flavors of the berries unite to create an irresistible fusion of taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 8 jars

Equipment

Ingredients
  

  • 7 cups raspberries
  • 3 cups red currants
  • 4 cups sugar
  • ¼ teaspoon butter optional
  • 1 package powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Remove 1/4 cup of sugar and combine the 1/4 cup with powdered pectin in a small bowl.
  • Place the raspberries and currants in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin and 1/4 cup sugar mixture. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in remaining sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes, adjusting for altitude (if you are about 1000 feet, add 5 min)
  • Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, currants, Jam, Jam Recipes, preserving, Raspberry, raspberry jam, raspberry recipes, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty raspberry treats?

Give any of these a try!

JessLeave a comment

Pistachio Lime Thumbies

Oh these cookies. I had the hardest time naming them. Pistachios. Lime. Shortbread. A delightful frosting. What name could capture all of that loveliness?! I took to social media and got lots of recommendations and Pistachio Lime Thumbies had to be the winner! 

Earlier this summer, I was baking from the cookbook The Great British Baking Show: Favorite Flavors for a foodie collab I have on Instagram and I was drawn to Pistachio Melting Moments. They were beautiful and so dang good.  However, they were also bit of work, as with most recipes in this cookbook. I think they have proved to be worth it, but not everyone thinks like me. So, I wanted to play with the recipe and create a simplified version. 

These Pistachio Lime Thumbies start as a simple shortbread with ground pistachios and a bit of lime zest. They get the thumbprint treatment to provide a little well for a lime buttercream frosting and a sprinkle of ground pistachio. Not too challenging and a flavor combination that is divine. But, if you want to skip the frosting, they could totally get the Russian Tea Cake treatment by bypassing the frosting and rolling them in some powdered sugar. Either way, they are TASTY! 

Ready to start baking? Let’s do this thing! 

Your Ingredients

Shortbread

  • ½ cup butter, softened
  • ½ teaspoon vanilla
  • ⅓ cup powdered sugar
  • 1 cup flour 
  • ½ tablespoon cornstarch
  • ½ tablespoon milk 
  • ¼ teaspoon salt 
  • ⅓ cup ground pistachios (I buy the lightly salted shelled pistachios from the snack aisle and grind them in my small food processor) 
  • Zest of one lime

Frosting

  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla 
  • Pinch of salt 
  • 1 cup powdered sugar
  • Juice from one lime (1-2 tablespoons)
  • Splash of milk, as needed
  • Additional ground pistachios 

Your Steps to Pistachio Lime Thumbies

In a medium bowl, cream butter and sugar. Add the vanilla and mix until well combined. Combine the flour, cornstarch, and salt. Cream the flour mixture with the butter and sugar, mixing well. Stir in the milk and the pistachios, mixing until a ball is formed. 

(Note: For the pistachios, I like to purchase the lightly salted shelled pistachios from the snack food aisle at the grocery store. Then I grind them myself in a small food processor. Make sure they are ground well so they get fully incorporated. Also grind a little extra for sprinkling on the frosting) 

Remove the dough from the bowl, wrap in plastic wrap, and chill for an hour. 

Once chilled, form into 24 balls, approximately a half of a tablespoon of dough. Place on an ungreased baking sheet and press down with your thumb to form an indent for the frosting, flattening a couple times. From here, preheat the oven to 350 degrees (325 on convect) and chill the cookies one more time while the oven preheats. 

Time to Bake!

Bake for 12-15 minutes, until the cookies are just starting to brown. Shortbread is easy to overbake so watch them carefully. Once done, remove and allow to cool. 

Meanwhile, make the frosting. Cream the butter and vanilla. Stir in the powdered sugar and a pinch of salt. Add the lime juice and cream until a smooth frosting is formed. Give it a taste test. If it is too tart, add a bit more sugar. If it is too thick, add a splash of milk (a tablespoon or so). 

Put into a piping bag (Or if you’re like me, a ziplock bag that I put in a cup to keep me neat. Then I just snip the corner) and pipe the frosting into the center of each cookie. You will likely have extra, but that’s better than not enough, if you ask me! Sprinkle with remaining ground pistachios. Allow the frosting to harden before packaging in an airtight container, assuming you can keep your family and friends from eating them all! 

A quick note

If frosting isn’t your thing, you can totally switch up these cookies. Rather than flattening them with your thumb, leave them as balls. Bake for 15 minutes and then roll the still hot cookies in additional powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before I roll them.)

Mix up the dough!
Roll them out!
Press them down!
Frost them up!
Nearly there!
Sprinkle on those nuts!
Serve them up!

Pistachio Lime Thumbies

These pistachio lime thumbies are a delightful treat featuring shortbread cookies topped with a tangy lime frosting and sprinkled with ground pistachios.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 2 dozen

Equipment

Ingredients
  

Shortbread Ingredients

  • ½ cup butter softened
  • ½ teaspoon vanilla
  • ⅓ cup powdered sugar
  • 1 cup flour
  • ½ tablespoon cornstarch
  • ½ tablespoon milk
  • ¼ teaspoon salt
  • ⅓ cup ground pistachios see note
  • Zest of one lime

Frosting

  • 2 tablespoons butter softened
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 cup powdered sugar
  • Juice from one lime 1-2 tablespoons
  • Splash of milk as needed
  • Additional ground pistachios

Instructions
 

  • In a medium bowl, cream butter and sugar. Add the vanilla and mix until well combined. Combine the flour, cornstarch, and salt. Cream the flour mixture with the butter and sugar, mixing well. Stir in the milk and the pistachios, mixing until a ball is formed.
  • Remove the dough from the bowl, wrap in plastic wrap, and chill for an hour.
  • Once chilled, form into 24 balls, approximately a half of a tablespoon of dough. Place on an ungreased baking sheet and press down with your thumb to form an indent for the frosting, flattening a couple times. From here, preheat the oven to 350 degrees (325 on convect) and chill the cookies one more time while the oven preheats.
  • Bake for 12-15 minutes, until the cookies are just starting to brown. Shortbread is easy to over bake so watch them carefully. Once done, remove and allow to cool.
  • Meanwhile, make the frosting. Cream the butter and vanilla. Stir in the powdered sugar and a pinch of salt. Add the lime juice and cream until a smooth frosting is formed. Give it a taste test. If it is too tart, add a bit more sugar. If it is too thick, add a splash of milk (a tablespoon or so).
  • Put into a piping bag and pipe the frosting into the center of each cookie. Sprinkle with remaining ground pistachios. Allow the frosting to harden before packaging in an airtight container.

Notes

For the pistachios, I like to purchase the lightly salted shelled pistachios from the snack food aisle at the grocery store. Then I grind them myself in a small food processor. Make sure they are ground well so they get fully incorporated. Also grind a little extra for sprinkling on the frosting.
I do not do a lot of pipping for frosting so I do not have pipping bags on hand. I simple slip a ziplock bag into a mug, putting the sides over the edge. Then I spoon the frosting into the bag, zip it up, and snip the corner. It does the trick for me!
If frosting isn’t your thing, you can totally switch up these cookies. Rather than flattening them with your thumb, leave them as balls. Bake for 15 minutes and then roll the still hot cookies in additional powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before I roll them.)
Keyword Cookies, lime, lime zest, pistachio, pistachio cookies, pistachio shortbread, pistachios, Shortbread, shortbread cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Greek Inspired Orzo Salad

There are a few ingredients that have made their way into our fridge that we ALWAYS have to have on hand, crumbled feta and Kalamata olives being two of them. To quote my nephews, “Everything’s betta with feta!” and “Every day is a good day for a Kalamata olive!” The Mr and I have become a bit obsessed with any kind of Greek inspired salad, topping our lettuce with olives, tomatoes, feta, and a Greek dressing. But it’s BBQ season and everyone needs a good pasta salad to pass: I knew I needed to combine these loves to create a Greek Inspired Orzo Salad. 

Maybe you’ve been around awhile and you know my love of orzo. Maybe not. But it is definitely one of my top shapes when it comes to pasta. I don’t know if it’s the similarity to the shape of rice or something from my childhood, but I love it. 

After the orzo, you’ll need a few ingredients: olives, feta cheese, tomatoes, cucumbers, onions, some fresh herbs. You can totally adjust the amounts of each of the ingredients to suit your own tastes. These, with the pasta, make a fresh salad that has a bit of a bite to it that is sure to make your taste buds sing!

If you dig a really juicy salad, feel free to double the dressing. I would start with the original amount and then add more as needed after the salad has had time to sit and marinate. 

Now that’s been enough talk. Are we ready to start prepping this great summertime (I mean, who am I kidding…ANY TIME!) salad? Let’s go! 

Your Ingredients 

  • 1 ¾ cups dry orzo
  • 1 cup cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup onion, diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives, halved
  • 1/3 cup kalamata olives, halved
  • fresh basil and oregano, minced about 2 tablespoons of each

Dressing

  • ¼  cup olive oil
  • ⅓  cup red wine vinegar
  • ¼  teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼  teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Your Steps to Greek Inspired Orzo Salad

Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside. 

While the orzo is cooking, prep the vegetables. Again, it’s totally okay to have a little more or a little less of anything. You can adjust to your flavors. Love Kalamata olives, but not black, switch it up and do all Kalamata. Or maybe you’re the other way around. I won’t judge! As for the fresh herbs, my favorite way to cut them up is to place them in a coffee mug and use scissors to cut into the mug!

Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well. 

In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients. If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills. Speaking of chilling…

This salad is best if you let it chill for a few hours before serving, but I always have a hard time 1. Planning ahead and 2. Waiting that long because I want to dig in. Best of luck to you on both regards. When you do serve it, I like to sprinkle a little more feta and perhaps a few more olives. They add a little zing I love!

I mean, it’s perfect!
Get that dressing on!
Mix it up!
Serve it up!

Greek Inspired Orzo Salad

This Greek Inspired Orzo Salad will be the perfect hit at your next BBQ with the familiar comfort of pasta salad topped with loads of veggies, and the zing from the feta and olives!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American, Greek
Servings 8 servings

Equipment

Ingredients
  

  • 1 ¾ cups dry orzo
  • 1 cup cucumber diced
  • 1 cup grape tomatoes quartered
  • 1/2 cup onion diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives halved
  • 1/3 cup Kalamata olives halved
  • fresh basil and oregano minced about 2 tablespoons of each
  • Dressing
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Instructions
 

  • Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside.
  • While the orzo is cooking, prep the vegetables and herbs
  • Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well.
  • In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients.
  • Cover and allow to chill for for an hour before serving.

Notes

Listen, I am terrible at chilling a salad. I want to dig in. It won’t be terrible if you do that (and I won’t judge), but know the flavor profile won’t be so deep if you dive in right away.
Also, If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills.
Finally, the ingredients are flexible. If you hate feta, skip it. Love Kalamata olives? Add all of those. I like to add more feta and olives when I serve it because I love them.
Keyword cherry tomatoes, cucumbers, feta, feta salad, Greek, Greek salad, olives, onions, pasta salad, side dish, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other sides?

These are some of my absolute favorites! You can also head to my cooking page to see what else I have in store!

JessLeave a comment

Strawberry Rhubarb Galette

This one has been on my heart for a while and I am dang excited that I finally got to put a delicious strawberry rhubarb galette together for you. Yay for all the spring time harvesting and gardening. School is out and I am here for it!

I have always said, “I don’t do pies.” I am not sure why, but I think part of it has to do with the intimidation factor of the “perfect pie crust.” You can’t fail at it if you don’t make it, right? I also have always thought cakes and brownies were far superior to pie. I like this excuse better because generally I have a growth mindset. But as I have grown as a baker (I LOVE a good homemade laminated dough!), I have also sort of dismissed the “no pies for me” vibe I have been giving out. 

This especially became true when I discovered the galette. A galette is this beautiful French pastry that is a sort of free form pie, free of a specific baking pan. It feels rustic and homey; a homesteader’s paradise. Maybe it will be my gateway to the regular pie, but for now, I can foresee many galettes, sweet and savory, in my future. 

This strawberry rhubarb galette has a lovely, slightly sweet crust that has a perfect flour to butter ratio. The fruit melts together with two different sugars and although it looks exquisite, it truly is a bake that is easier than it looks and requires minimal work. It’s a great one to serve up any time of day (The Mr would say it makes a great “breakfast pie.” Ha!)

Ready to start baking together? Let’s do it! 

Your Ingredients for Strawberry Rhubarb Galette

  • 1 ½ cups all purpose flour 
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • ⅓ cup ice cold water 
  • 3 cups rhubarb, peeled and diced 
  • 2 cups strawberries, cored and sliced
  • ⅓ cup brown sugar 
  • ⅓ cup white sugar 
  • 2 tablespoons cornstarch 
  • 3 tablespoons flour 
  • 1 tablespoon lemon juice 
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Your Steps to Strawberry Rhubarb Galette 

In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand. 

Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water. 

Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour. 

Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven).

Now to prepare the filling

If you have not yet, prepare the strawberries and rhubarb. Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water. 

Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet). 

At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand. 

Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.

I always cube my butter on the wrapper.
Ready to chill.
Prepping the fruit.
Get it all set!
Roll out the dough and then prep the fruit.
Pour it on.
Fold it up.
Ready to eat!

Strawberry Rhubarb Galette

Rustic and simple to put together, this sweet and tart strawberry rhubarb galette is the perfect springtime pastry!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Course Dessert
Cuisine American, French
Servings 8 servings

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cubed
  • ⅓ cup ice cold water
  • 3 cups rhubarb peeled and diced
  • 2 cups strawberries cored and sliced
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Instructions
 

  • In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
  • Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
  • Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
  • Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven) and prepare the rhubarb and strawberries.
  • Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
  • Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
  • At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
  • Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.
Keyword baking, dessert, galette, pastries, spring baking, Strawberries, strawberry, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other rhubarb and strawberry recipes?

Check out my baking page or perhaps one of my favorites below will tickle your fancy!

JessLeave a comment
sourdough discard crackers

Sourdough Discard Crackers

“They are PERFECT”-My big kiddo, after trying these sourdough discard crackers. And let me tell you, he can be hard to please. 

My big kid is a snack cracker, granola bar, banana eating junkie. He’s an athlete and in middle school and I swear he never stops eating. What I am trying to say is he knows his snacks. So when I gave these crackers a go last week and they weren’t perfect, he certainly let me know they were lacking. But I wasn’t about to give up. 

The following weekend, I gave it another go. I changed the salt and the nutritional yeast and let the dough chill for an hour. I baked them at a higher temperature. And when they came out and my family gave them a try, the response was pretty dang positive. 

The Mr: “I’ll take more of those please.” 

My Little One: “He can’t have them all. Can I have a plate?”

My Big Kiddo: “They are PERFECT.”

I hope your family loves them as much as we did! If you have never used nutritional yeast before, it can be found in the baking aisle. It is yellow and flaky and gives a cheese like flavor without the cheese. I like to use Bragg Nutritional Yeast.

These crackers are such a great way to use up that sourdough discard and you can have crackers in under 2 hours. How great is that?!

Ready to start creating? Let’s go! 

Your Ingredients

  • 200 grams sourdough discard, room temp (ish. If you forget to pull it from the fridge, that’s okay too!)
  • 5 tablespoons butter, mostly melted
  • 1 teaspoon of salt, divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Your Steps to Sourdough Discard Crackers 

In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate  Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well. Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour. 

Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt. 

Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more.  Allow crackers to cool and then store in an airtight container (If you can keep your hands off of them!)

All mixed up (minus the flour)
Just chilling.
Get it as thin as you can!
Cut after a few minutes of baking.
Pull the crispy ones and let the others bake.
Crackers and wine? Yes please!

Sourdough Discard Crackers

Got excess sourdough discard? Don't worry, transform it into sourdough discard crackers! These tasty treats will satisfy your snack cravings!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Chill Time 1 hour
Course Appetizer, Snacks
Cuisine American
Servings 4 servings

Equipment

Ingredients
  

  • 200 grams sourdough discard room temp
  • 5 tablespoons butter mostly melted
  • 1 teaspoon of salt divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Instructions
 

  • In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate. Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well.
  • Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour.
  • Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt.
  • Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more. Allow crackers to cool and then store in an airtight container.

Notes

Other herbs and spices can certainly be mixed in as well. Sticking with just the salt and nutritional yeast will give a cracker that tastes very similar to square cheese crackers, but I am certain garlic or rosemary would go well too!
You can skip the nutritional yeast all together and go with an herb cracker! You get to choose!
Keyword crackers, discard recipess, homemade crackers, nutritional yeast, sourdough, sourdough baking, sourdough crackerss, sourdough discard
Tried this recipe?Let us know how it was!

Looking for other snacks or sourdough treats?

Here are some great places to look! Sourdough Adventures and Snacks. Maybe you eat with your eyes. Here are my favorites!

Jess2 Comments

Peruvian Chopped Salad

How often do you eat international cuisine? Do you actively seek it out? I’ll be honest, being a midwestern girl in northern Wisconsin, for years and years, I never looked for international food beyond a Chinese Mexican restaurant (and I am not sure that counts). I stuck to what was comfortable and that’s it. Now I experiment and learn. And this Peruvian Chopped Salad is one I just have to share! 

I don’t talk about it much on the blog, but for the last two years, I have been in an Instagram collab #aroundtheworldin80dishes started by my friend Claire from the UK. Each month, we randomly choose a country (from France to Peru to Tunisia), research, and share our cooks and bakes on a particular day. 

This month, we are traveling to Peru. I also subsequently needed to bring a dish to share for work. I stumbled upon Solterito, a Peruvian Chopped Salad that was RIGHT up my alley. Fresh vegetables, an olive oil and red wine vinegar dressing, and best yet, cilantro. I read multiple recipes online (including this one from Pamela Salzman) and then created my variation. 

The results: A delicious salad that some ate with chips; others ate on its own. Either way, a great chopped salad for a dish to pass or to eat over a few days over the summer. It is very reminiscent of a few other favorite salads: Corn and Tomato Basil Salad or Texas Caviar and will forever be on my list of dishes to make when I want to eat the rainbow!

Ready to start creating? Let’s go!

Your Ingredients 

  • 3-4 large ears of corn, shucked (12 ounces of frozen corn, steamed and then cooled works great too!) 
  • 10 ounces frozen lima beans, steamed and cooled 
  • 1 red onion, diced
  • 1 jalapeno, diced small 
  • 1 sweet bell pepper, diced 
  • 1 pint cherry tomatoes, halved 
  • 6 tablespoons olive oil 
  • 4 tablespoons red wine vinegar 
  • Salt and pepper to taste 
  • ⅓ cup black olives, sliced 
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro, to taste 

Your Steps to Peruvian Chopped Salad 

If you have not already, steam the frozen corn and lima beans. We LOVE these Zip ‘n Steam bags from Ziploc and use them multiple times a week.

In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well. In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well. Pour over the vegetables and stir once again. Add the olives, cilantro, and queso fresco. Stir once more. 

The flavor will improve overnight, but I challenge you not to want to eat it all as soon as you’ve finished!

Peruvian Chopped Salad

With its vibrant flavors and combination of fresh vegetables, this delightful Peruvian Chopped Salad is an ideal addition to any summer dining experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Rest Time 2 hours
Course Appetizer
Cuisine Peruvian
Servings 8 servings

Equipment

Ingredients
  

  • 3-4 large ears of corn shucked (12 ounces of frozen corn, steamed and then cooled works great too!)
  • 10 ounces frozen lima beans steamed and cooled
  • 1 red onion diced
  • 1 jalapeno diced small
  • 1 sweet bell pepper diced
  • 1 pint cherry tomatoes halved
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper to taste
  • ⅓ cup black olives sliced
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro to taste

Instructions
 

  • In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well.
  • In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well.
  • Pour over the vegetables and stir once again.
  • Add the olives, cilantro, and queso fresco. Stir once more. For best results, allow to rest 2 hours or over night. However, it can be served right away as well.
Keyword bbq dishes, beans, cherry tomatoes, cilantro, cold vegetable salad, corn, dump salads, peruvian, queso fresco, salads, solterito, vegetables
Tried this recipe?Let us know how it was!

Looking for other fun summer eats?

Check out my cooking page, or maybe let your eyes pick from one of my favorites below!

Summer Garden Orzo Salad

JessLeave a comment

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar. 

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars. 

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate? 

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish! 

Let’s start creating! 

Your Ingredients

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar 
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla 
  • ½ cup mini chocolate chips 
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips 
  • ½ tablespoon coconut oil 

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside. 

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt. 

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more. 

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so. 

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more. 

The parchment paper allows you to pull all the bars out of the pan.  This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Mix the dry and melt the creamy!
Stir it in!
Get that chocolate base.
Press it into the pan.
Cut it up!
Serve it up!

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
  • In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
  • Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
  • In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
  • Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
  • The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.
Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

JessLeave a comment

Easy Cassoulet

Over a year ago, I was flipping through my classic Red Betty Crocker Cookbook for my Instagram  collab  “one book, three recipes” when I stumbled on their version of “Easy Cassoulet.” I went on to read that cassoulet is a traditional French dish that is slow cooked over many hours and has been elevated over the years to be a staple dish. That was essentially the opposite of the recipe I was reading as this dish cooked up in under 10 minutes but I gave it a try!

It had about 5 ingredients and may have been one of the quickest meals I threw together since the protein was kielbasa (a quick cook) and it called for all canned items or frozen vegetables. Surprisingly, it was tasty and my big kiddo told me it tasted like something I’d cooked before, perhaps food from New Orleans? That made sense as New Orleans has a rich French heritage. 

Immediately, I had the idea to play with the recipe and make it my own. Find a happy medium between Betty’s 5-10 minute dish and what my research told me was a traditional cassoulet, taking upwards of 12 hours of time to create (there’s beans to soak, you know!). Is this totally authentic? Nope. But is it a take that is accessible to tons of families as a comforting meal that can come together pretty quick with minimal work? Absolutely. 

I strive to share meals that bring families together, are full of nutrient dense ingredients, are primarily from scratch, and taste dang good. And I think this does just that! Now let’s get cooking! 

Your Ingredients 

  • 1 green pepper, diced (about 1 ¼ cup)
  • 3 stalks celery, diced (about ¾ cup) 
  • 1 onion, diced (about 1 cup) 
  • 2 cloves garlic, minced 
  • 2 cans cannellini beans, one rinsed and drained
  • 2 cans diced tomatoes, undrained
  • 1 teaspoon dried thyme 
  • 1 ring sausage, sliced thin (kielbasa if you like it mild, Andouille if you like a kick) 
  • ½-1 teaspoon pepper 
  • Salt, to taste 
  • 2-3 slices of stale crusty bread, for breadcrumbs (1 ¾ cup crumbs total) 
  • Olive oil 

Your Steps to Easy Cassoulet

Preheat the oven 350 degrees. Prepare a 9 ½ by 11 baking dish with cooking spray. Set aside. 

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more. 

To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour. 

Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.

Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal! 

Soften those vegetables.
Stir in the sausage and tomatoes
Add in the beans.
Ready to bake!
Let’s eat!

Tools of the Trade

There are a few items you’ll want for this dish and so many that you can make with recipes I have here on Jess in the Kitchen. I am a sucker for Pyrex (although I wanted to use a dish my son gifted me for these pictures!) and a small food processor is perfect for the bread crumbs!

Easy Cassoulet

While a traditional cassoulet takes hours to cook, this easy cassoulet, full of hearty vegetables, beans, and sausage, can be put together in 15 minutes and on the table in under two hours. Comfort food at its finest!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Course dinner, Main Course
Cuisine French
Servings 8 servings

Equipment

Ingredients
  

  • 1 green pepper diced (about 1 ¼ cup)
  • 3 stalks celery diced (about ¾ cup)
  • 1 onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 cans cannellini beans one rinsed and drained
  • 2 cans diced tomatoes undrained
  • 1 teaspoon dried thyme
  • 1 ring sausage sliced thin (kielbasa if you like it mild, Andouille if you like a kick)
  • ½-1 teaspoon pepper
  • Salt to taste
  • 2-3 slices of stale crusty bread for breadcrumbs (1 ¾ cup crumbs total)
  • Olive oil

Instructions
 

  • Preheat the oven 350 degrees. Prepare a 9 by 11 baking dish with cooking spray. Set aside.
  • In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more.
  • To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour.
  • Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.
  • Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal!
Keyword bakes, beans, breakfast sausage, casseroles, cassoulet, comfort food, kielbasa, white beans
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out my cooking page for all sorts of ideas, or maybe try one of my favorites below!

JessLeave a comment

Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt. 

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week. 

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating. 

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go! 

Your Ingredients

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup 
  • 2 tablespoons coconut oil, melted
  • ¾ cup ground walnuts, divided 
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk 
  • 2 large eggs 
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal 

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts. 

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan. 

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired. 

Dry Ingredients combined
with the wet ingredients
Top with berries!
And a few nuts for crunch.
Bake it up!
Serve it up!

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup
  • 2 tablespoons coconut oil melted
  • ¾ cup ground walnuts divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
  • Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
  • Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.
Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries
Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

JessLeave a comment

Italian Wedding Soup Orzo

Soup is nearly my favorite thing in the world to cook. It’s incredibly flexible. It generally involves chopping a ton of vegetables, which is something that is very cathartic for me. And most of all, it reheats and serves so well. While thinking about some of my favorite soups, I got to thinking that it would be fun to turn some of them into bakes or skillets. And in this, Italian Wedding Soup Orzo was born. 

I like to “shop” our pantry and try to keep many recipes with things we have on hand. If you open our fridge, you will always see carrots and celery (part of the base in so many soups, you see a theme right?). We have a ton of ground Italian venison in our freezer and I always have orzo. I even had spinach on hand after making my spinach and blueberry salad. 

I got to work making an orzo dish that has a feel of risotto in the way the orzo is prepared. The family was definitely pleased with the way it all came together: A soup without the broth!  I hope you like it as much as we did! 

Your Ingredients for Italian Wedding Soup Orzo

  • 1 pound ground Italian sausage (we use our Italian venison)
  • 1 egg
  • ½ cup bread crumbs 
  • ¼ cup grated parmesan cheese
  • Salt and pepper, to taste

For the orzo:

  • 1 tablespoon olive oil 
  • ½ cup celery, diced
  • ½ cup onion, diced
  • ½ cup carrots, diced
  • 2 garlic clove, minced
  • 1 tablespoon orzo
  • 1 ¼  cup orzo
  • 4  cups chicken stock, warmed 
  • 1 cup chopped spinach
  • 3 tablespoons shredded parmesan cheese
  • ½ teaspoon pepper

Your Steps to Italian Wedding Soup Orzo

Preheat the oven to 350 degrees. Mix Italian sausage, egg, bread crumbs, and parmesan cheese (salt and pepper, if wanted). Mix until well combined. Form into 1 inch diameter meatballs. Place on a foil lined baking sheet and bake for 30 minutes, until cooked through. 

Meanwhile, begin to prep the orzo. Heat the olive oil in a deep saucepan over medium-high heat. Once hot, add onion, celery, and carrots. Cook until softened, about 5-8 minutes. Add the butter and garlic. Once the butter has melted, add the orzo and toast for 4-5 minutes, stirring often. From here, add the chicken stock in half cup increments, stirring very often. Once each ½ cup has been absorbed, add the next ½ cup, cooking about 15-18 minutes, until the orzo is al dente. (Think risotto) 

From here, add just a bit more stock and stir in the spinach, parmesan cheese, and pepper. Cook until the spinach is wilted. Plate the orzo and top with baked meatballs. 

Baked meatballs and prepped veg.
Toast the orzo.
Slowly add the stock.
And keep stirring!
Add in that spinach.
And top with meatballs!

Italian Wedding Soup Orzo

This Italian Wedding Soup Orzo has all the feels and flavors of Italian Wedding Soup without the broth to go with it.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 1 egg
  • ½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste

Orzo

  • 1 tablespoon olive oil
  • ½ cup celery diced
  • ½ cup onion diced
  • ½ cup carrots diced
  • 2 garlic clove minced
  • 1 tablespoon orzo
  • 1 ¼ cup orzo
  • 4 cups chicken stock warmed
  • 1 cup chopped spinach
  • 3 tablespoons shredded parmesan cheese
  • ½ teaspoon pepper

Instructions
 

  • Preheat the oven to 350 degrees. Mix Italian sausage, egg, bread crumbs, and parmesan cheese (and salt and pepper, if wanted). Mix until well combined. Form into 1 inch diameter meatballs. Place on a foil lined baking sheet and bake for 30 minutes, until cooked through.
  • Meanwhile, begin to prep the orzo. Heat the olive oil in a deep saucepan over medium-high heat. Once hot, add onion, celery, and carrots. Cook until softened, about 5-8 minutes.
  • Add the butter and garlic. Once the butter has melted, add the orzo and toast for 4-5 minutes, stirring often.
  • Add the chicken stock in half cup increments, stirring very often. Once each ½ cup has been absorbed, add the next ½ cup, cooking about 15-18 minutes, until the orzo is al dente. (Think risotto)
  • Add just a bit more stock and stir in the spinach, parmesan cheese, and pepper. Cook until the spinach is wilted. Plate the orzo and top with baked meatballs.
Keyword carrots, Italian meatballs, Italian sausage, Italian Wedding Soup, meatballs, orzo, orzo and meatballs, orzo dish, pasta dish, spinach
Tried this recipe?Let us know how it was!

Looking for other delicious dinner ideas?

Check out my cooking page for some inspiration, or perhaps some of these hand picked ideas will tickle your fancy!

Jess2 Comments