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Crispy Garlicky Roast Chicken Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Crispy Garlicky Roast Chicken Recipe!

A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray and there is also garlic and a bay leaf in the cavity of the chicken.

Roast chicken is one of my favorite dishes. It's a humble dish that can be prepared in so many delicious ways. And roasting the chicken with garlic is one of my best-loved ways of preparing this wonderful bird.

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Why You Will Love This Easy Roast Chicken Recipe

I'm confident you will love this easy roast chicken recipe because:

  • It's truly delicious. The meat turns out tender and juicy and when drizzled with the mouthwatering drippings it's heavenly!
  • You'll get a crispy chicken skin which your family will be fighting over. 😅
  • We include quite a bit of garlic which when roasted with the chicken gives it a lovely garlicky flavor. AND the garlic cloves will melt in your mouth once roasted it's sooo good!
  • Simple ingredients and simple instructions make this garlicky roast chicken recipe pretty fuss free and we all could use a bit of that more often. 😊
  • You'll enjoy the most delicious of aromas when this chicken is cooking!

I hope you are ready to create this crispy roast chicken with garlic in your kitchen. Let's get to it!

🥘 Ingredients

An uncooked whole chicken on a white plate and small bowls containing garlic, pepper, salt, butter, and bay leaves.

This simple roast chicken recipe only requires a few ingredients which are easily found in your grocery store:

  • Whole chicken - select a chicken approximately 5 pounds in weight. This recipe was developed using a 5 pound chicken.
  • Butter (you could sub olive oil, but I just love butter for this recipe!)
  • Bay leaves
  • Salt
  • Black pepper
  • Fresh garlic cloves - crush them prior to roasting

Now I will guide you step by step to making a garlicky and perfect roast chicken with crispy skin!

🔪 Instructions

Remove the chicken from your fridge and allow to sit out on your counter for 1 hr prior to roasting.

In this recipe we are going to start off roasting the chicken at 400F, and will increase the heat to 450F for the last 20 minutes or so of roasting.

So, begin by preheating your oven to 400F and then we'll prep the chicken.

Prepping The Chicken

Pat the chicken dry using paper towels. Place the chicken on a wire rack in a roasting tray that is lined with aluminum foil for easier cleanup.

Then insert crushed garlic cloves both under the skin and into the cavity. To insert under the skin, cut a slit into the skin. You'll want to do this both on top and underneath the chicken (on both the right and left sides) and insert 2 garlic cloves and a bay leaf into each side (total of 8 cloves and 4 bay leaves) and place the remaining garlic and bay leaves in the cavity.

An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand holding a pair of kitchen shears demonstrating cutting a whole in the skin of the chicken.
Using kitchen shears is the easiest way to cut slits into the skin.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand poised over the chicken holding a bay leaf and wholes were cut in the skin in which bay leaves and garlic were inserted.
Insert crushed garlic cloves and bay leaves into and under the skin.

Now baste the chicken with melted butter and then sprinkle liberally with salt and pepper. Be sure to add salt and pepper to the cavity and pour a bit of the melted butter into the cavity of the chicken as well.

An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand holding the chicken to show the cavity which contains bay leaves.
Add seasonings, bay leaves, garlic, and melted butter into the cavity.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
Baste the chicken all over with melted butter.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand poised over the chicken sprinkling salt and pepper and a MEATER thermometer inserted into the chicken.
Sprinkle salt and pepper all over the chicken. Don't rub the seasonings in just sprinkle.

Insert your wireless or bluetooth meat thermometer if you are using one at this time (more about this below).

An uncooked whole chicken seasoned with salt and pepper on a wire rack in a roasting tray lined with foil. There is a MEATER thermometer inserted into the chicken and holes in the skin into which bay leaves and garlic have been inserted.
MEATER + thermometer inserted at top left and this chicken is ready to roast!

Roasting The Chicken

Place the chicken breast side down on the wire rack to begin roasting. Roast the chicken breast side down in a 400F oven for around 30 minutes.

A roasting tray containing an uncooked whole chicken on a wire rack in the oven.

Remove the roasting tray after 30 minutes and turn the chicken over so that it is breast side up. By this time, the underside of the chicken should be lovely and crispy. Baste with some of the drippings, and then turn the chicken so that it is breast side up. Now baste this side with the drippings.

A whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
After cooking breast side down for 30 minutes, remove and baste the skin with the drippings.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
Turn the chicken over so that it is breast side up and baste with the drippings.

Return the chicken to the oven with the breast side up. We're going to continue roasting until the internal temperature of the chicken reaches 165F (more about this below).

Continue to baste the chicken occasionally during the remainder of the roasting time.

Increase the heat to 450F for the last 20 minutes or so of roasting. This increase will help to crisp up the skin even more and shorten the cooking time. Keep a close eye on your chicken during this time to ensure it doesn't burn.

The total roasting time for my 5 pound chicken was around 1.5 hrs. This was 1 hr and 10 minutes roasted at 400F, and 20 minutes roasted at 450F.

This does not include approximately 10 minutes of resting time. After you are finished roasting your chicken, allow it to rest for around 10 minutes so that the juices in the chicken reabsorb and redistribute back into and through the meat. This will ensure a lovely juicy and moist chicken!

Target Internal Temperature and MEATER + Meat Thermometer

As previously mentioned, our target internal temperature of the chicken is 165F and it took me 1.5 hrs of roasting to achieve this for my roast chicken.

A screenshot from the MEATER app with the message to remove from heat and the following temperatures: 160F internal, 165F target, and 337F ambient.
Screenshot from my MEATER app telling me when I reached my target temperature!

Ovens vary in performance so your total roasting time may vary. So how can you get a better handle on exactly how long you will need to cook your chicken?

I highly recommend the use of a meat thermometer such as MEATER + to help you determine your roasting time. The MEATER + wireless meat thermometer will guide you as to how long you actually need to cook the chicken to get your desired results. If you are using a MEATER + thermometer then insert it prior to cooking and use it as a guideline to fine tune your cooking time.

Honestly I can't live without my MEATER + it is completely indispensable when I cook meat!

If you don't have a wireless meat thermometer no worries, an instant-read thermometer will do as well.

Be Sure To Use The Delectable Drippings!

The drippings from the roast chicken are absolutely delectable! I love to pour some of the drippings over my chicken once it's sliced and served for extra indulgence!

A roast chicken with crispy skin stuffed with garlic and bay leaves on a white plate. There is a plastic container with chicken fat drippings in the foreground.

Enjoy Your Delicious Crispy and Garlicky Roast Chicken!

A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray.

It's a bit difficult for me to to stop from just ripping off the crispy skin from my tender and juicy roast chicken once it comes out of the oven and gobble it up 😅. But I do restrain myself and end up carving the chicken and serving it in a civil manner accompanied by sides to include mashed sweet potatoes and broccoli with garlic and lemon.

Also be sure to share the delicious roasted garlic cloves with others, and don't forget to drizzle some of the mouthwatering drippings over your chicken...I promise you'll be in heaven. 😊

FAQ

How do I store leftover roast chicken?

Store leftover roast chicken in an airtight container in your refrigerator and consume within 3-4 days.

Should I roast chicken covered or uncovered?

Roast chicken uncovered for best results in this recipe.

What is the chicken to crispy chicken skin?

The secret to crispy chicken skin when roasting chicken in the oven is to roast the chicken at a high temperature. In this recipe we start roasting at 400F and increase the heat to 450F for the last 20 minutes.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray and there is also garlic and a bay leaf in the cavity of the chicken and a MEATER thermometer is inserted in the chicken.

Crispy Garlicky Roast Chicken Recipe

Grace
This Crispy Garlicky Roast Chicken Recipe is easy and delicious! Your family will be fighting over the roasted garlic cloves and crispy skin!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Resting time 10 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 404 kcal

Equipment

  • Roasting tray with wire rack
  • meat thermometer can use an instant read meat thermometer or my favorite which is the MEATER +

Ingredients
  

  • 5 lb whole chicken
  • 3 tablespoon butter melted
  • 6 bay leaves
  • 12 cloves garlic crushed; feel free to increase the amount of garlic if you like!
  • ½ tablespoon salt
  • 1 ts black pepper

Instructions
 

  • Remove the chicken from your fridge and allow to sit out on your counter for 1 hr prior to roasting and preheat your oven to 400F a few minutes before you start prepping your chicken.
  • Pat the chicken dry using paper towels. Place the chicken on a wire rack in a roasting tray that is lined with aluminum foil for easier cleanup. Then insert crushed garlic cloves both under the skin and into the cavity. To insert under the skin, cut a slit into the skin. You'll want to do this both on top and underneath the chicken (on both the right and left sides) and insert 2 garlic cloves and a bay leaf into each side (total of 8 cloves and 4 bay leaves) and place the remaining garlic and bay leaves in the cavity.
    An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand poised over the chicken holding a bay leaf and wholes were cut in the skin in which bay leaves and garlic were inserted.
  • Now baste the chicken with melted butter and then sprinkle liberally with salt and pepper. Be sure to add salt and pepper to the cavity and pour a bit of the melted butter into the cavity of the chicken as well. Insert your wireless or bluetooth meat thermometer if you are using one at this time.
    An uncooked whole chicken seasoned with salt and pepper on a wire rack in a roasting tray lined with foil. There is a MEATER thermometer inserted into the chicken and holes in the skin into which bay leaves and garlic have been inserted.
  • Place the chicken breast side down on the wire rack to begin roasting. Roast the chicken breast side down in a 400F oven for around 30 minutes.
    A roasting tray containing an uncooked whole chicken on a wire rack in the oven.
  • Remove the roasting tray after 30 minutes and turn the chicken over so that it is breast side up. By this time, the underside of the chicken should be lovely and crispy. Baste with some of the drippings.
    A whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
  • Then turn the chicken so that it is breast side up. Now baste this side with the drippings. Return the chicken to the oven with the breast side up.
    An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
  • We're going to continue roasting until the internal temperature of the chicken reaches 165F. Baste the chicken occasionally during the remainder of the roasting time. the heat to 450F for the last 20 minutes or so of roasting. This increase will help to crisp up the skin even more and shorten the cooking time. Keep a close eye on your chicken during this time to ensure it doesn't burn.
    A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray and there is also garlic and a bay leaf in the cavity of the chicken.
  • After you are finished roasting your chicken, allow it to rest for around 10 minutes so that the juices in the chicken reabsorb and redistribute back into and through the meat. This will ensure a lovely juicy and moist chicken! Reserve the drippings from the roast chicken which is absolutely delectable! I love to pour some of the drippings over my chicken once it's sliced and served for extra indulgence!
    A roast chicken with crispy skin stuffed with garlic and bay leaves on a white plate. There is a plastic container with chicken fat drippings in the foreground.

Nutrition

Calories: 404kcalCarbohydrates: 3gProtein: 34gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 137mgSodium: 717mgPotassium: 380mgFiber: 0.2gSugar: 0.4gVitamin A: 274IUVitamin C: 5mgCalcium: 41mgIron: 2mg
Keyword Chicken, Roast chicken
Tried this recipe?Let us know how it was!

DELISH South Carolina Benne Wafers Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a South Carolina Benne Wafers Recipe!

Benne wafers on a gold rimmed plate.

I was introduced to Benne Wafers when I was researching foods from South Carolina. These wafers feature benne seeds (or sesame seeds) and are a historic snack from the South Carolina low country.

These sesame cookies are irresistible, with a crisp texture, and it's truly impossible to eat just one.

I'm super thrilled to share this easy and delicious South Carolina Benne Wafers recipe with you!

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What Are Benne Wafers?

Benne wafers are thin, nutty, salty and sweet (but not overly) sesame seed cookies that originate from South Carolina.

The word "benne" is the Bantu word for sesame, and the Bantu believe that eating benne seeds brings good luck. Bantu is a group of Niger-Congo languages spoken in Central and Southern Africa.

The benne seeds were brought to South Carolina by slaves from these regions in the 17th century. These seeds were planted and the resulting benne plants were utilized at every stage of their growth process. Benne was also cultivated for cooking oil in South Carolina in the mid 1700's and farmed extensively in the Antebellum era.

The history of the benne wafer traces back to Antebellum times, and it's a Charleston favorite that you can pick up at many gift shops when visiting Charleston. It is said that good luck comes to those who receive these delicious cookies as a gift.

So if you can't make it to Charleston, good news is that you can easily create these delicious cookies in your home kitchen!

Now allow me show you what you will need to make this classic southern snack. 😃

🥘 Ingredients

Small bowls containing butter, light brown sugar, an egg, flour, sesame seeds, salt, a can of Clabber Girl Baking Powder, and a small bottle of Vanilla Extract.

Here are the simple ingredients (easily found at your grocery store) you will need for this most lovely of lowcountry recipes:

  • Sesame seeds (or proper benne seeds available from AnsonMills.com)
  • Butter - I used salted butter but unsalted butter can be subbed
  • All purpose flour
  • Light brown sugar - can sub dark brown sugar if preferred
  • Egg
  • Baking powder
  • Salt
  • Vanilla extract

Benne seeds are actually different from sesame seeds, but we'll be using sesame seeds in this recipe. If you'd like to use authentic benne seeds, you can purchase them from AnsonMills.com.

The star ingredient is definitely the sesame seeds, which impart a wonderfully nutty flavor to these wafers.

Now I'll show you how easy it is to make these benne wafers!

🔪 Instructions

Preheat your oven to 350F. Begin by toasting the sesame seeds in a skillet on a medium low to medium heat on your stove. Stir constantly for about 3 minutes or until the seeds have turned a light to medium brown. Toasting these seeds helps to bring out an intensely nutty flavor.

They may start to pop! If they do, simply remove from the heat for a bit.

Once toasted, remove from the heat and allow to cool to room temperature.

Toasted sesame seeds in a pan with a blue spatula holding some of the sesame seeds.

Now melt the butter and then allow it to cool. Then add all of the following ingredients in a large bowl: melted butter, cooled toasted sesame seeds, vanilla extract, brown sugar, flour, egg, salt and baking powder.

Toasted sesame seeds, an egg, melted butter, brown sugar and vanilla extract in a mixing bowl.

You won't need an electric mixer for this recipe. Simply mix well by hand until all of the ingredients are combined to make a dough. Then drop ½ teaspoonfuls of dough onto a silicone baking mat (which has been placed on a cookie sheet) roughly an inch apart.

You can use parchment paper instead of the silicone baking mat.

Dollops of uncooked benne wafer dough on a silicone baking mat.

Bake for around 8-10 minutes until the edge of the wafers have browned and you have crispy edges. Keep an eye on them so that they don't burn. Rotate the try and mat halfway through the baking time.

Be sure to enjoy the delicious nutty aroma while baking your benne wafer cookies!

Benne wafers baking on a silicone baking mat on top of a baking tray in the oven.

Remove from the oven and then allow to cool for a couple of minutes. Then transfer the wafers to a cooling wire rack to allow them to cool completely.

Benne wafers on a cooling rack.

Bake in batches until all the dough is used up. I usually make between 3 and 4 batches with this recipe. This makes around 60-70 cookies!

Enjoy Your Delicious Benne Wafers!

Benne wafers on a gold rimmed plate.

As mentioned earlier, these benne wafer cookies are a great gift. They are also perfect to accompany some coffee or a warm cup of tea.

Their delicious nutty, buttery, and salty, sweet flavors and crispy texture are completely crave worthy.

I hope you will enjoy these traditional southern Benne Wafers soon!

FAQ

How can I store Benne Wafers?

Store Benne Wafers in an airtight container on your counter for around a week. They can also be frozen!

Are benne seeds the same as sesame seeds?

These seeds are actually different, however recipes that call for benne seeds very often sub sesame seeds. From BonAppetit.com benne are: "essentially the heirloom ancestor of sesame seeds-sesame and benne are the same species, but sesames have been bred to maximize oil output, which unfortunately has cut down on flavor." You can purchase proper benne seeds from Anson Mills.

Where are benne seeds from?

Benne seeds were brought to South Carolina by slaves from the Niger-Congo regions in sub-Saharan Africa.

1,000 Foods to Eat Project

In conclusion, Benne Wafers are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Benne Wafers is food #67 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Great Recipes You May Enjoy!

You may also enjoy the following recipes:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Benne wafers on a gold rimmed plate.

DELISH South Carolina Benne Wafers Recipe

Grace (adapted from Benne Wafers Recipe on AllRecipes.com)
Benne Wafers are a wonderfully nutty, sweet, and salty snack from South Carolina! Beware these can disappear very quickly as it's impossible to eat just one!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Course Dessert, Snack
Cuisine American, south carolinian, southern
Servings 12 people (around 5 wafers per serving)
Calories 100 kcal

Equipment

  • 1 baking tray
  • 1 silicone baking mat can use parchment paper but the silicone baking mat is preferred

Ingredients
  

  • 5 tablespoon butter I used salted butter but you can sub unsalted if you prefer
  • ½ cup sesame seeds
  • ½ cup all purpose flour
  • ½ cup brown sugar packed light brown sugar
  • 1 large egg
  • ⅛ ts baking powder
  • ¼ ts salt
  • ¼ ts vanilla extract

Instructions
 

  • Preheat your oven to 350F. Begin by toasting the sesame seeds in a skillet on a medium low to medium heat on your stove. Stir constantly for about 3 minutes or until the seeds have turned a light to medium brown. They may start to pop!
    Toasted sesame seeds in a pan with a blue spatula holding some of the sesame seeds.
  • Melt the butter and then allow it to cool. Then add all of the following ingredients in a large mixing bowl: melted butter, toasted sesame seeds, vanilla extract, brown sugar, flour, egg, salt and baking powder.
    Toasted sesame seeds, an egg, melted butter, brown sugar and vanilla extract in a mixing bowl.
  • Mix well until all of the ingredients are combined to make a dough. Then drop ½ teaspoonfuls of dough onto a silicone baking mat or parchment paper (which has been placed on a cookie sheet) roughly an inch apart.
    Dollops of uncooked benne wafer dough on a silicone baking mat.
  • Bake for around 8-10 minutes until the wafers are have browned and you have crispy edges. Keep an eye on them so that they don't burn. Rotate the cookie sheet and mat halfway through the baking time.
    Benne wafers baking on a silicone baking mat on top of a baking tray in the oven.
  • Remove from the oven and then allow to cool for a couple of minutes. Then transfer the wafers to a cooling rack to allow them to cool completely.
    Benne wafers on a cooling rack.
  • Bake in batches until all the dough is used up. I usually make between 3 and 4 batches with this recipe. This makes around 60-70 cookies!
    Benne wafers on a silicone baking mat.

Notes

Use of a silicone baking mat is highly recommended.  The wafers slide right off the mat!
You can sub dark brown sugar for light brown sugar, and unsalted for salted butter if you like. 
These delicious benne wafers are perfect served with tea or coffee and are an irresistible snack! 

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 71mgPotassium: 63mgFiber: 1gSugar: 9gVitamin A: 35IUCalcium: 83mgIron: 1mg
Keyword benne wafers, cookies, sesame seeds
Tried this recipe?Let us know how it was!

Middle Eastern Style Cabbage Salad Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Middle Eastern Style Cabbage Salad Recipe!

Middle Eastern Style Cabbage Salad in a blue dish.

This Middle Eastern style cabbage salad can be made with green or red cabbage.

It's a perfect side dish to accompany your favorite Middle Eastern main dishes or any main!

So let me tell you why you will love this delicious cabbage recipe!

Why You Will Love This Middle Eastern Cabbage Salad Recipe!

The Middle Eastern way of preparing a cabbage salad is very simple and incredibly delightful.

Here I will share a recipe for this salad which you will love because:

  • It's a light, delicious, and refreshing salad! It's a bit tangy, garlicky, and peppery to taste, with a lovely salty flavor as well.
  • You only need 6 simple ingredients for this recipe
  • This cabbage salad makes a perfect side dish to accompany grilled meats or your favorite main dishes
  • It's super easy to make!

Now let me tell you what ingredients you will need for this lovely Middle Eastern salad.

🥘 Ingredients

Green cabbage, jar labeled black pepper, bowls filled with salt, olive oil, lemon juice and garlic, and half a lemon.

You will need the following 6 ingredients to make this cabbage salad:

  • Cabbage - you can use red cabbage or green cabbage, they are both delicious!
  • Minced garlic cloves
  • Lemon juice - can sub white wine vinegar
  • Olive oil
  • Salt
  • Black pepper (freshly ground is best)

These common ingredients are easily found at your local grocery store and you may even have everything on hand and ready to go!

I hope you are excited to make this flavorful dish...let's get to it!

🔪 Instructions

Here are the simple steps to make this cabbage salad.

Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like.

Then separate the cabbage leaves between the green and the white leaves.

Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.

Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured below.

Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.

You could use a mandoline to shred the cabbage if you prefer.

Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.

Shredded green cabbage held by someone's hand over a colander.

After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.

Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.

Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
Add the garlic, lemon juice and olive oil to the cabbage after squeezing out the water from the cabbage.
Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
Now add salt and pepper to taste and get ready to enjoy!
Middle Eastern Style Cabbage Salad with shredded red cabbage in a glass bowl. There is a spoon with the red cabbage in the foreground.
Here's this cabbage salad made with red cabbage. It's equally as delicious!

And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!

Suggestions For Serving

Middle Eastern Style Cabbage Salad in a blue dish.

I love serving this Arabic cabbage salad paired with the classic kebab, or with Middle Eastern Chicken with Lemon and Olives. Arab Rice is the perfect finishing touch to round out a delicious and satisfying meal!

You'll fall in love with green cabbage again after trying this salad!

FAQ

Can you eat raw cabbage salad?

Raw cabbage salad is a great way to enjoy this healthy and delicious vegetable and can certainly be enjoyed eaten in a raw state!

Is cabbage salad healthy?

Cabbage is a very healthy and nutritious vegetable! It's full of nutrients and antioxidants, and when enjoyed raw in a cabbage salad it is healthy and so good for you!

How do I store any leftover cabbage salad?

Store any leftover Middle Eastern Cabbage Salad in an airtight container in your refrigerator and consume within 3-4 days.

Some Other Great Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Middle Eastern Style Cabbage Salad in a blue dish.

Middle Eastern Style Cabbage Salad Recipe

Grace (adapted from and inspired by Claudia Roden's Recipe for "Cabbage Salad" from "A Book of Middle Eastern Food"
This Middle Eastern Style Cabbage Salad Recipe is simple and delicious! It pairs perfectly with kebabs or your favorite mains and is a wonderful way to enjoy cabbage!
Print Recipe Pin Recipe
Prep Time 10 mins
Resting time for salted cabbage 30 mins
Total Time 40 mins
Course Salad, Side Dish, vegetable side dish
Cuisine Arabic, Middle East
Servings 4 people
Calories 80 kcal

Ingredients
  

  • ½ pound cabbage approximately ½ of a small head of cabbage
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic minced
  • ½ ts salt this is for salting the cabbage, plus additional to taste
  • ⅛ ts pepper plus additional to taste; use freshly ground for best results

Instructions
 

  • Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like. Then separate the cabbage leaves between the green and the white leaves.
    Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.
  • Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured.
    Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.
  • Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.
    Shredded green cabbage held by someone's hand over a colander.
  • After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.
    Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
  • Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.
    Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
  • And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!
    Middle Eastern Style Cabbage Salad in a blue dish.

Notes

I've used green cabbage in this recipe, but have also used red cabbage which is equally delicious!  Feel free to use either!
The ingredients may be adjusted to suit your tastes.
Enjoy! 

Nutrition

Calories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 56IUVitamin C: 23mgCalcium: 27mgIron: 0.4mg
Keyword cabbage, easy salad, green cabbage, red cabbage
Tried this recipe?Let us know how it was!

Roasted Carrots With Berbere Spice Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Roasted Carrots With Berbere Spice Recipe!

Multicolored carrots cut into slices on a white plate.

Have you tried Berbere spice before? If not, I urge you to buy this Ethiopian spice and try it when roasting root vegetables, especially carrots! Berbere is a delicious and exotic spice that complements carrots perfectly!

Allow me to tell you a little bit about this wonderful spice!

What is Berbere Spice?

Berbere spice is a spice mix used in Eritrean and Ethiopian cuisines. It's a mixture of spices and blends typically differ but may include paprika, salt, coriander, ginger, cinnamon, chili peppers, black pepper, and/or cumin. It is used to make Doro Wat, the national dish of Ethiopia.

The taste of Berbere is spicy, but not in a chili pepper hot and spicy way. I'm referring more to the complex flavors and profile that includes the chili as well as warming spices and citrusy flavors as well.

In addition to using Berbere for meats, stews, and even fruits, it's absolutely fantastic on carrots, as you will experience in this recipe!

Why You Will Love This Roast Carrot Recipe!

Many carrot recipes include ingredients such as maple syrup or brown sugar. However, I think the carrots are sweet enough on their own and love to have this more savory option to turn to as I don't have much of a sweet tooth.

So if you are like me, you'll love this Roasted Carrots With Berbere Spice Recipe because:

  • It's super easy to make a perfect side dish that will lend an exotic flair to any meal!
  • Roasting carrots brings out the best in this root vegetable. Adding the Berbere spice adds spicy, citrusy, and warm flavors to the natural sweetness of the carrots, which makes this irresistibly delish!
  • This great recipe is quick and you can have this easy side dish on your dinner table to enjoy in about 30 minutes! These are great for a weeknight meal!
  • A delicious side dish, these wonderfully spiced carrots are also superb for special occasions such as a holiday meal.

Now I'll tell you what you'll need to make this incredible and simple side dish!

🥘 Ingredients

Whole multicolored carrots, a glass bowl with olive oil, a small dish with butter, and a dish with Berbere spice, pepper, and pink salt.
Rainbow Carrots are great for this recipe!
Sliced carrots and small bowls filled with olive oil, salt and pepper, Berbere spice, cubes of butter, and Italian parsley.
Regular carrots are awesome too!

Here are the simple ingredients you will need to make this perfect side dish:

  • Carrots; I love using rainbow carrots, but regular carrots are perfectly awesome as well!
  • Extra virgin olive oil
  • Butter
  • Berbere spice
  • Salt
  • Black pepper
  • Fresh parsley

Many well stocked grocery stores now sell berbere spice mix. However if you are not able to buy this at your local grocery store, I have linked to Amazon for convenience sake.

Although I am using mature carrots, you could easily turn this into a baby carrots recipe by selecting baby-cut carrots.

So now let me show you how to make this easy recipe using amazing Ethiopian Berbere spice!

🔪 Instructions

To make this roasted carrots with Berbere spice recipe, start by preheating your oven to 400F. Peel and cut the whole carrots into pieces that are as close to the same size as you can get them.  You can use the picture as a guide as to how to cut them.

Slices of multicolored carrots in a roasting tin.
Try to cut the carrots into similar sizes
Sliced carrots seasoned with Berbere spice dotted with butter in a roasting pan.
You will add the spices, butter, and olive oil to the cut up carrots prior to roasting

Place carrots on a roasting tray or sheet pan, then drizzle the olive oil over the carrots.  Add the cut up pieces of butter on top of the carrots and then add the spices.  Stir to coat the carrots with the spices and the oil and spread the carrots out in a single layer as best you can so that they are not crowding each other.

You could also combine all of the ingredients in a small bowl and then add them to your roasting tray.

Roast the carrots in your hot oven for 20-30 minutes or until the carrots are fork tender.  Toss carrots halfway through the roasting process.

PLEASE NOTE: I didn't use any parchment paper or aluminum foil on my roasting tray when I roasted my carrots. However, you may want to do this for easier cleanup.

Slices of multicolored carrots with Berbere spice dotted with butter in a roasting pan in the oven.
Toss the carrots halfway through the roasting time.

Taste the carrots and add additional seasoning if desired then garnish with minced parsley if you like.

A white plate containing sliced roasted carrots with Berbere spice garnished with parsley.

And now your delicious and easy side dish is ready to enjoy! How easy was that? 😃

Suggestions for Serving

Multicolored carrots cut into slices on a white plate.

These Berbere carrots are wonderful to lend an exotic touch to busy weeknights. They are ideal to pair with your favorite main dishes, and I particularly love serving these with Pan Fried Trout and steamed white or brown rice for a light and healthy meal.

You'll love the incredible flavors of these Berbere spiced carrots! I hope this will become your favorite way of making carrots!

Please find the full step by step recipe with detailed instructions in the printable recipe card below.

If you make this recipe I would be honored to if you would comment and leave a star rating!

FAQ

What is Berbere spice?

Berbere spice is a spice mix used in Eritrean and Ethiopian cuisines. It's a mixture of spices and blends typically differ but may include paprika, salt, coriander, ginger, cinnamon, chili peppers, black pepper, and/or cumin. It is used to make Doro Wat, the national dish of Ethiopia.

What is the best temperature to roast carrots?

You want to roast carrots at a higher temperature, somewhere between 400F and 425F. This will result in crisp and tender carrots.

How do I store any leftover roasted carrots?

Store any leftover roasted carrots in an airtight container in your refrigerator, and consume within 3-4 days.

Some Other Recipes You May Enjoy!

Here are some other delicious recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Multicolored carrots cut into slices on a white plate.

Roasted Carrots With Berbere Spice Recipe

Grace
Berbere is a delicious and exotic Ethiopian spice that complements carrots perfectly! This Roasted Carrots With Berbere Spice Recipe is so easy and delicious!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course dinner, Side Dish, vegetable side dish
Cuisine American
Servings 4 people
Calories 80 kcal

Equipment

  • 1 roasting pan could also use a sheet pan

Ingredients
  

  • 1 lb carrots peeled and cut into bite sized pieces; rainbow carrots are exceptional for this recipe!
  • 1 tablespoon olive oil
  • 1 tablespoon butter cut into 4-6 pieces
  • ½ ts Berbere spice
  • ¼ ts salt
  • ¼ ts pepper
  • 1 ts parsley optional; minced as garnish

Instructions
 

  • Preheat your oven to 400F. Peel and cut the whole carrots into pieces that are as close to the same size as you can get them.  You can use the picture as a guide as to how to cut them.
    Slices of multicolored carrots in a roasting tin.
  • Place carrots on a roasting tray then drizzle the olive oil over the carrots.  Add the cut up pieces of butter on top of the carrots and then add the spices.  Stir to coat the carrots with the spices and the oil and spread the carrots out in a single layer as best you can so that they are not crowding each other. (You could also combine all of the ingredients in a small bowl and then add them to your roasting tray.) Roast the carrots for 20-30 minutes or until the carrots are fork tender.  Toss them ½ way through roasting.
    Slices of multicolored carrots with Berbere spice dotted with butter in a roasting pan in the oven.
  • Taste the carrots and add additional seasoning if desired then garnish with minced parsley if you like. Enjoy this delicious dish as a wonderful and healthy side dish to accompany your favorite mains!
    Multicolored carrots cut into slices on a white plate.

Notes

PLEASE NOTE: I didn't use any parchment paper or aluminum foil on my roasting tray when I roasted my carrots. However, you may want to do this for easier cleanup.
Although I am using mature carrots, you could easily turn this into a baby carrots recipe by selecting baby-cut carrots.
For best results, don't crowd the carrots when roasting.
Enjoy this delicious and exotic tasting side dish! 

Nutrition

Calories: 80kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 0.4mgSodium: 237mgPotassium: 370mgFiber: 3gSugar: 6gVitamin A: 18973IUVitamin C: 7mgCalcium: 42mgIron: 0.5mg
Keyword berbere spice, Carrots, roast vegetables
Tried this recipe?Let us know how it was!

Perfectly Pan Fried Rainbow Trout Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Perfectly Pan Fried Rainbow Trout Recipe!

Fish is the ultimate fast food. It's perfect for a quick weeknight dinner. And rainbow trout is one of my favorite fish. Fresh trout is absolutely lovely baked, and perfectly suitable for pan frying.

So here you'll find an easy recipe for pan-fried trout, which you and your whole family will love!

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Why You Will Love This Pan Fried Rainbow Trout Recipe!

Rainbow trout are a freshwater fish that is mild tasting and is very popular in our Western cuisine.

You'll love and will want to make this simple recipe because:

  • It's quick to make as we will use rainbow trout fillets rather than whole trout
  • All the simple ingredients needed for this recipe should be carried at your local grocery stores
  • The star of this recipe, rainbow trout, is a mild fish which provides some great health benefits. For example, it is a rich source of Omega-3 fatty acids. I learned a lot about the health benefits of rainbow trout from an article called "9 Benefits of Rainbow Trout (With Full Nutrition Facts)" from NutritionAdvance.com.
  • It features Old Bay Seasoning. Old Bay is a special blend of 18 herbs and spices. It's absolutely PERFECT for seafood!
  • You will enjoy delicious golden brown pan fried beautiful rainbow trout with minimal effort!

So let me show you what ingredients you will need for this delicious fish dish!

🥘 Ingredients

Rainbow trout fillets, bowls filled with olive oil, flour, and Old Bay Seasoning, and a container of Old Bay Seasoning.

You will need the following ingredients to make this pan fried rainbow trout recipe:

  • Fresh rainbow trout fillets (we will use fillet rather than a whole rainbow trout)
  • Extra virgin olive oil
  • Old Bay Seasoning (you could also sub your favorite seafood seasoning)
  • All purpose flour
  • Kosher Salt or sea salt (just a pinch)
  • Black pepper (freshly ground is recommended)

And the perfect finishing touches are:

  • Lemon wedges to serve
  • Fresh parsley (as a garnish)
  • Tartar sauce (optional) your favorite to accompany the fish as a condiment

Now it's time to get ready to create some Perfectly Pan Fried Trout for your dinner table!

🔪 Instructions

Begin by patting the fish dry using paper towels. It's important to dry both sides of the fish as much as you can. This will help to prevent the fish from sticking to your pan.

Rainbow trout fillets on a wooden cutting board with a paper towel being pressed down by a hand on one of the fillets to dry the fish.

Now season the flesh side of the fish liberally with Old Bay or your seasoning of choice. This recipe uses 1 tablespoon of Old Bay seasoning, so split that amongst your 1 pound of fillets.

Then dredge both sides of the seasoned fillets in all purpose flour, shaking off the excess.

Seasoned rainbow trout fillets with one fillet coated with all purpose flour.

Heat up 3-4 tbsps of olive oil on medium to medium-high heat in a well seasoned cast iron skillet or large non stick pan. Make sure that the oil covers the entire horizontal surface of your skillet. Add the fish fillets to hot oil, skin side down.

Rainbow trout fillets dredged in flour cooking in oil in a cast iron skillet.

Place fish skin side down and fry for around 3-4 minutes.

Before turning it, nudge it just a bit to make sure it isn't sticking. If it's sticking let it cook a little longer as it's not ready to turn. 😉

Fish spatulas are the best tools to use to turn the fish because they may be large enough to contain the entire fillet. The fish fillets are delicate and tend to break easily (this happened to me!) so the spatula is a great help!

After turning the fish to put the flesh side down, you'll see a beautifully golden brown and crispy fish skin.

Seasoned rainbow trout fillets cooking in oil in a cast iron skillet with skin side up.

Now cook the fish flesh side down around 2-3 minutes. Once again, it's best to nudge the fish with your spatula to see whether it moves easily. If it doesn't move, then leave it to fry just a little longer.

When finished, your fish will be fully cooked (fish flakes easily), and both sides will have this gorgeous golden brown color!

I recommend adding a pinch of salt as well as some freshly ground black pepper just prior to serving.

And now, it's time to enjoy your scrumptious fan fried rainbow trout!

Seasoned rainbow trout fillets cooking in oil in a cast iron skillet.

Top Tips

PLEASE NOTE: If your pan or skillet starts to look dry, then add a little more olive oil. Also, if you start on medium-high heat and you see your fish is starting to burn, turn the heat down to medium.

Don't turn the fish until it nudges easily when prodded with your spatula. If it doesn't nudge easily it will stick and likely break into pieces!

It's best not to crowd the pan, so you may need to fry in batches.

Suggestions for Serving

Pan fried rainbow trout fillets garnished with Italian parsley, a lemon wedge, and a small dish with tartar sauce.

This moist fish is best served with the perfect finishing touches which include some fresh parsley as a garnish, lemon wedges and tartar sauce.

Squeeze a generous amount of lemon juice over your trout and if you're like me, smother your fillet in tartar sauce. 😃

I love this served with some rice and a lovely green salad to accompany. This is a quick and healthy dinner you will love!

FAQ

How do I prevent trout from sticking to the pan?

To prevent trout from sticking to the pan, be sure to dry both sides of the fish with paper towels. Cook in a well seasoned cast iron skillet or nonstick pan coated with oil, and don't turn the fish until you can nudge it easily with your spatula.

Do you eat the skin on pan fried trout?

The skin on pan fried trout is edible! When fried it will become crispy, and it's absolutely delicious!

How long does it take to fry trout in a pan?

It should take between 2-4 minutes per side to cook trout in a pan that is set on a medium to a medium-high heat. One variable is the thickness of the fillet. The fish will be cooked when it is browned on both sides and flakes easily.

Some Other Recipes You May Enjoy!

Here are some other delicious recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Pan fried rainbow trout fillets garnished with Italian parsley, a lemon wedge, and a small dish with tartar sauce.

Perfectly Pan Fried Rainbow Trout

Grace
Perfectly Pan Fried Rainbow Trout is the perfect weeknight dish! Quick, easy, healthy and delicious, your whole family will love it!
Print Recipe Pin Recipe
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 3 people
Calories 388 kcal

Equipment

  • 1 cast iron skillet can also use a large nonstick pan
  • fish turner/spatula optional, but very useful for turning fish fillets

Ingredients
  

  • 1 pound rainbow trout use fresh fillets of rainbow trout
  • 1 tablespoon Old Bay Seasoning can sub your favorite seafood seasoning or salt and pepper
  • ¼ cup all purpose flour
  • 4 tablespoon olive oil
  • salt just a pinch
  • black pepper freshly ground, just a pinch

Garnishes and Accompaniments

  • ½ lemon lemon cut into wedges for serving
  • ½ tablespoon parsley minced, added for garnish
  • tartar sauce use as much as you like!

Instructions
 

  • Begin by patting the fish dry using paper towels. It's important to dry both sides of the fish as much as you can. This will help to prevent the fish from sticking to your pan.
    Rainbow trout fillets on a wooden cutting board with a paper towel being pressed down by a hand on one of the fillets to dry the fish.
  • Now season the flesh side of the fish liberally with Old Bay or your seasoning of choice. This recipe uses 1 tablespoon of Old Bay seasoning, so split that amongst your 1 pound of fillets. Then dredge both sides of the seasoned fillets in all purpose flour, shaking off the excess.
    Seasoned rainbow trout fillets with one fillet coated with all purpose flour.
  • Heat up 3-4 tbsps of olive oil on medium to medium-high heat in a well seasoned cast iron skillet or large non stick pan. Make sure that the oil covers the entire horizontal surface of your skillet. Add the fish fillets to hot oil, skin side down. Place fish skin side down and fry for around 3-4 minutes. Before turning it, nudge it just a bit to make sure it isn't sticking. If it's sticking let it cook a little longer as it's not ready to turn.
    Rainbow trout fillets dredged in flour cooking in oil in a cast iron skillet.
  • PLEASE NOTE: If your pan or skillet starts to look dry, then add a little more olive oil. Also, if you start on medium-high heat and you see your fish is starting to burn, turn the heat down to medium.
    Seasoned rainbow trout fillets cooking in oil in a cast iron skillet with skin side up.
  • When the fish is ready to turn, carefully turn it using a large spatula or fish turner and cook the fish flesh side down around 2-3 minutes. Once again, it's best to nudge the fish with your spatula to see whether it moves easily. If it doesn't move, then leave it to fry just a little longer. When finished, your fish will be fully cooked (fish flakes easily), and both sides will have this gorgeous golden brown color! I recommend adding a pinch of salt as well as some freshly ground black pepper just prior to serving.
    Seasoned rainbow trout fillets cooking in oil in a cast iron skillet.
  • This moist fish is best served with the perfect finishing touches which include some fresh parsley as a garnish, lemon wedges and tartar sauce!
    Pan fried rainbow trout fillets garnished with Italian parsley, a lemon wedge, and a small dish with tartar sauce.

Notes

The nutritional information doesn't include info for salt, pepper, and tartar sauce.
It's best to use a fish turner/spatula if you have one to turn the fish.  The fish fillets are delicate and tend to break easily (this happened to me!). 
PLEASE NOTE: If your pan or skillet starts to look dry, then add a little more olive oil. Also, if you start on medium-high heat and you see your fish is starting to burn, turn the heat down to medium.
It's best not to crowd the pan, so you may need to fry in batches.

Nutrition

Calories: 388kcalCarbohydrates: 9gProtein: 32gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 89mgSodium: 48mgPotassium: 753mgFiber: 0.5gSugar: 0.1gVitamin A: 185IUVitamin C: 5mgCalcium: 118mgIron: 2mg
Keyword Fish, fried fish, rainbow trout, trout
Tried this recipe?Let us know how it was!

Easy Cheesy Vegetarian Quesadilla Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Cheesy Vegetarian Quesadilla Recipe!

Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges and small bowls in the background filled with salsa, sour cream, and cilantro.
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If you need to prepare an easy meal, you can't go wrong with cheesy vegetarian quesadillas.  Vegetable quesadillas are not only delicious, but they are super quick and easy as well!

Here I'm absolutely delighted to share with you an easy recipe for this scrumptious Mexican food!

What Is A Quesadilla?

Quesadilla is a Mexican dish that consists of tortillas filled with cheese and sometimes various other ingredients. The filled tortillas are then fried resulting in crispy tortillas and melted cheese.

There are many different variations of quesadillas, but typically cheese is a common filling ingredient.

A traditional quesadilla from Mexico uses corn tortillas and may contain the Mexican cheese called Oaxaca. These are cooked on a comal, and may be served with guacamole and/or salsa.

The US typically uses flour tortillas, and very often use Monterey Jack or cheddar cheese as part of the quesadilla filling. In addition to guacamole and salsa, sour cream is a common accompaniment.

Here I will share a recipe for easy and delicious veggie quesadillas which you will absolutely love!

Why You Will Love This Recipe!

You will love this easy quesadilla recipe because:

  • You'll enjoy some scrumptious quesadillas with lots of gooey cheese and colorful beautiful veggies!
  • This recipe is quick! You can have dinner on the table in about 20 minutes.
  • It's a great option for Meatless Monday!
  • This recipe uses simple ingredients easily found at your local grocery store.

So now let me tell you what you'll need to make these quesadillas!

🥘 Ingredients

A white bowl containing sliced mini sweet peppers and sliced red onion, tortillas, and bowls containing shredded cheese, salt and pepper, fajita seasoning, and olive oil.

Here are the ingredients you will need for this veggie quesadilla recipe:

  • Flour tortillas (can use whole wheat tortillas if you like)
  • Olive oil
  • Fajita seasoning - I used Badia Fajita seasoning
  • Salt
  • Black pepper
  • Red onion
  • Sweet multicolored peppers (small sweet peppers)
  • Cheddar cheese (can sub Monterey Jack, or use a combination of these two cheeses)

A favorite fajita seasoning of mine is Badia Fajita Seasoning. This seasoning is a blend of spices that includes salt, chili pepper, and dehydrated garlic and onion. If you don't have this seasoning, then use your favorite fajita seasoning or simply season with salt and pepper to taste when seasoning is called for in this recipe.

I used small sweet peppers in a variety of colors for this recipe. You can also sub red bell pepper and green bell pepper.

💭 Top tip

The cheese you use needs to be shredded. This will help it to melt better and a top tip is to shred it yourself for added meltability!

Garnishes

Recommended garnishes include guacamole, sour cream, sliced jalapeños, fresh cilantro, and your favorite salsa.

🔪 Instructions

Begin by heating up olive oil in a large skillet on medium to medium-high heat. Add the onion, peppers, salt, pepper, and fajita seasoning. Now saute for around 7-10 minutes (stir often) or until the veggies are softened and tender. Taste and adjust for seasoning. Remove this mixture and place on a plate. Take the skillet off the heat and turn down to medium heat if you had it on medium-high heat.

Sliced red onion, and colored bell peppers with seasonings sprinkled over the vegetables.

Assemble your Quesadillas by laying each tortilla down separately. Add shredded cheese (1 cup split into thirds) to 3 separate tortillas. Top each with ⅓ of the veggie mixture to these tortillas. Top with the remainder of the cheese split into thirds so that each tortilla is layered with cheese, veggie mixture, then more cheese. Now top each with remaining tortillas.

Tortillas placed on a wooden cutting board. 2 of the tortillas are topped with shredded cheese and a sautéed vegetable mixture.

Place the skillet back on the stove on medium heat. Pan fry both sides of each quesadilla (flatten a bit with a spatula) for around 1-2 minutes until golden brown and the cheese is melted.

A metal spatula pressed down on a flour tortilla in a cast iron pan.

Time To Enjoy Your Delicious Quesadilla!

To serve your quesadilla, first cut it into wedges. A pizza cutter works very well for this! Then enjoy with some delicious accompaniments! These are perfect served with sour cream, guacamole, and salsa. Scatter some sliced jalapeños and cilantro for the finishing touch!

Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges.

To make this a complete meal, serve with some refried beans, or some delicious Mexican Borracho Beans.

Buen Provecho!!

Some Variations To Consider

These quesadillas are so easily customizable. Here are some variations to consider:

  • Want to add some protein? Throw in some black beans to the cooked vegetable mixture.
  • Add a little chili powder if you'd like to spice this up a bit!
  • To make this vegan, use vegan cheese

FAQ

Does a quesadilla have to have meat?

A quesadilla does not have to include meat. There are many different types of quesadillas, including a simple quesadilla with a cheese filling, and this one containing colorful veggies!

Do you use vegetable oil for quesadillas?

You don't actually have to use any oil to brown tortillas for quesadillas. Dry frying the tortillas will turn them a lovely crispy golden brown without any oil.

What is the best cheese to use for quesadillas?

Be sure to use shredded cheese in your quesadillas. Some great shredded cheeses to use include the Mexican cheese Oaxaca, cheddar, and Monterey Jack.

Some Other Mexican Food Recipes You May Enjoy!

Here are some other Mexican food recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges and small bowls in the background filled with salsa, sour cream, and cilantro.

Easy Cheesy Vegetarian Quesadilla Recipe

Grace
Enjoy this colorful and cheesy vegetarian quesadilla recipe! Served with guacamole and sour cream, these quesadillas are perfect for Meatless Monday or anytime you crave a delish veggie meal!
Print Recipe Pin Recipe
Prep Time 4 mins
Cook Time 16 mins
Total Time 20 mins
Course dinner, Main Course
Cuisine Mexican
Servings 2 servings
Calories 605 kcal

Equipment

  • Skillet use a nonstick skillet or well seasoned cast iron skillet

Ingredients
  

  • 6 each flour tortillas
  • 1 tablespoon olive oil
  • 1 tablespoon fajita seasoning I used Badia Fajita Seasoning
  • ½ ts salt
  • ¼ ts pepper
  • ½ red onion sliced thinly
  • 2 cups sweet multicolored peppers cut widthwise into bite sized pieces; can sub your fave bell peppers cut into your bite sized shape of choice!)
  • 2 cups cheddar shredded (may need a little more or less)

Optional Garnishes

  • guacamole
  • sour cream
  • jalapenos sliced
  • cilantro chopped
  • salsa

Instructions
 

  • Begin by heating up olive oil in a large skillet on medium to medium-high heat. Add the onion, peppers, salt, pepper, and fajita seasoning. Now saute for around 7-10 minutes (stir often) or until the veggies are softened and tender. Taste and adjust for seasoning. Remove this mixture and place on a plate. Take the skillet off the heat and turn down to medium heat if you had it on medium-high heat.
    Sliced red onion, and colored bell peppers with seasonings sprinkled over the vegetables.
  • Assemble your Quesadillas by laying each tortilla down separately. Add shredded cheese (1 cup split into thirds) to 3 separate tortillas. Top each with ⅓ of the veggie mixture to these tortillas. Top with the remainder of the cheese split into thirds so that each tortilla is layered with cheese, veggie mixture, then more cheese. Now top each with remaining tortillas.
    Tortillas placed on a wooden cutting board. 2 of the tortillas are topped with shredded cheese and a sautéed vegetable mixture.
  • Place the skillet back on the stove on medium heat. Pan fry both sides of each quesadilla (flatten a bit with a spatula) for around 1-2 minutes until golden brown and the cheese is melted.
    Browned tortillas stuffed with melted cheese and sautéed vegetables. There is a blue pair of tongs lifting up one of the tortillas to show the filling.
  • To serve your quesadilla, first cut it into wedges. A pizza cutter works very well for this!
    A browned quesadilla with a pizza cutter on top held by someone's hand demonstrating how to use it to cut the quesadilla tortilla into wedges.
  • Then enjoy with some delicious accompaniments! These are perfect served with sour cream, guacamole, and salsa. Scatter some sliced jalapeños and cilantro for the finishing touch!
    Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges and small bowls in the background filled with salsa, sour cream, and cilantro.

Notes

The nutrition information doesn't include nutrition for the fajita seasoning or any optional garnishes that you may choose to enjoy with these quesadillas. 
The cheese you use needs to be shredded. This will help it to melt better and a top tip is to shred it yourself for added meltability!
A pizza cutter is ideal for cutting your quesadilla into wedges. 
These quesadillas are scrumptious served with your favorite salsa, guacamole, and/or sour cream.  Scatter some sliced jalapenos and chopped cilantro over as well!

Nutrition

Calories: 605kcalCarbohydrates: 21gProtein: 29gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 113mgSodium: 1353mgPotassium: 632mgFiber: 6gSugar: 12gVitamin A: 8541IUVitamin C: 305mgCalcium: 827mgIron: 1mg
Keyword cheese quesadilla, quesadilla, vegetarian quesadilla
Tried this recipe?Let us know how it was!

Easy Arab Rice Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Arab Rice Recipe!

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

The Middle East's way of cooking rice is irresistibly delicious. Here I'm delighted to share a simple recipe for this seasoned rice which can be a star side dish to accompany your favorite grilled meats or stews.

So let me tell you a little bit about Arab rice!

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What is Arab Rice?

Rice is an essential dish in the Arab world. In many parts of the Middle East, it is eaten on a daily basis.

There are many ways of cooking Arab rice although very often they are similar. For example a Lebanese rice recipe may differ from a Syrian rice recipe, or Turkish rice. However typically the same type of rice and ingredients may be used, but the quantities and techniques of cooking the rice may differ.

Most often long-grain rice or basmati rice is used (especially in the Persian rice dishes). Butter, oil, and salt are also very common ingredients, and sometimes saffron is added to the rice to turn it a beautiful yellow color.

And here, we have a magnificent version that includes vermicelli pasta.

Why You Will Love This Arab Rice Recipe

Here's why you are going to LOVE LOVE this arab rice recipe!

  • This recipe will give you the fluffiest and tender rice and vermicelli!
  • The taste of this rice is both buttery and salty and it's truly hard to stop eating it once you get started. 😃
  • The ingredients you need are easy to find at most grocery stores.
  • It's super easy to make! The hardest part is preventing your vermicelli and pine nuts from burning...but I'll address that part so no worries!

So I hope you are ready to make some delicious Arab rice!!

🥘 Ingredients

Bowls containing vermicelli pasta, basmati rice, pine nuts and salt. There is also a container of ghee.

The ingredients required for this dish are few and simple. You will need the following for this most delicious of Arabic dishes:

  • Vermicelli pasta (select vermicelli that is sold in small pieces, see below)
  • Basmati rice (can sub long grain white rice, but basmati rice is highly recommended)
  • Water (can sub chicken stock)
  • Ghee (can sub butter, but ghee is highly recommended)
  • Salt
  • Pine nuts (used as a garnish)
  • Fresh parsley (used as a garnish)

You should be able to get all or most of these ingredients at your local grocery store. There's no need to shop at a Middle Eastern grocery store unless you prefer to. The possible exception is ghee, to which I have included a link for purchase at Amazon for convenience sake.

Be sure to use vermicelli pasta, and not the Asian style vermicelli rice noodles. The vermicelli noodles are used in dishes like the delicious Singapore Noodles. Vermicelli pasta is typically sold as pasta that is broken up into small pieces. If the vermicelli that you purchase is spaghetti-like with long strands, then you will need to break up the pasta into small pieces.

So now I will show you step by step how to make this Easy Arab Rice Recipe!

🔪 Instructions

Begin by melting 1 tablespoon of ghee (or butter) on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.

Golden brown vermicelli in a saucepan.

Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.

Please note: You can rinse the rice if you like, to rid it of excess starch. I don't typically rinse but feel free to do this.

Basmati rice and golden brown vermicelli in a saucepan.

Add 2 cups of water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. I know it's tempting to peek, but it's best not to. 😊

Rice and vermicelli in water in a saucepan with a small red bowl containing salt poised over the saucepan.

During this time you can toast the pine nuts. Toasted pine nuts are mouthwateringly delicious and you'll definitely want to include these as garnish for your arab rice!

Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.

Toasted pine nuts in a frying pan.

After 20 minutes, remove the saucepan with the rice and vermicelli from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.

Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.

A saucepan containing cooked basmati rice and vermicelli topped with 4 dollops of ghee.

Fluff the cooked rice with a fork and then taste and add an extra pinch of salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!

Enjoy This Most Delicious Of Arabic Rice Recipes!

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

This Middle Eastern rice dish is the perfect side dish to accompany Middle Eastern stews or your favorite meat dishes. Truthfully, I could gobble up spoonful after spoonful of this rice on its own...it's SO SO GOOD!

I hope you will enjoy this delicious and simple rice dish soon!

You will find a printable recipe card at the bottom of this post.

FAQ

What type of rice is eaten in the Middle East?

Most typically basmati rice or long-grain rice are used for rice dishes in the Middle East.

How can I store any leftover Arab rice?

Store leftovers in an airtight container in your refrigerator and consume within 4 days.

What can I serve with Arab rice?

Arab rice is the perfect accompaniment to Middle Eastern stews, grilled meats, and salads.

Some Other Middle Eastern Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

Easy Arab Rice Recipe

Grace
You will absolutely LOVE this easy Arab rice recipe! The combination of fluffy rice and vermicelli prepared with buttery ghee is absolutely irresistable!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 27 mins
Resting Time 12 mins
Total Time 42 mins
Course accompaniment, Side Dish
Cuisine Middle East
Servings 4 people
Calories 542 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 1 cup vermicelli pasta noodles about 3 oz of vermicelli
  • 1 cup basmati rice can sub long grain white rice
  • 2 cups water can sub chicken stock
  • 3 tablespoon ghee split 1 tablespoon to fry the vermicelli and 2 tablespoon added at the end; can sub butter
  • ½ ts salt

Garnishes

  • ¼ cup pine nuts
  • 1 ts ghee can sub olive oil if you prefer
  • 1 tablespoon fresh parsley minced

Instructions
 

  • Melt 1 tablespoon of ghee on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.
    Golden brown vermicelli in a saucepan.
  • Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.
    Basmati rice and golden brown vermicelli in a saucepan.
  • Add water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. During this time you can toast the pine nuts (see below).
    Rice and vermicelli in water in a saucepan with a small red bowl containing salt poised over the saucepan.
  • After 20 minutes, remove the saucepan from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.
  • Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.
    A saucepan containing cooked basmati rice and vermicelli topped with 4 dollops of ghee.
  • Fluff the rice with a fork and then taste and add extra salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!
    A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

Toasted Pine Nuts

  • Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.
    Toasted pine nuts in a frying pan.

Notes

You can sub regular butter in this recipe instead of ghee, and chicken stock for water.
Please note: You can rinse the rice if you like, to rid it of excess starch. I don't typically rinse but you can if you like.
Enjoy as a side dish paired with delicious Easy Middle Eastern Chicken With Lemon and Olives!

Nutrition

Calories: 542kcalCarbohydrates: 87gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 408mgPotassium: 127mgFiber: 2gSugar: 0.4gVitamin A: 87IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword arab rice, Rice, seasoned rice
Tried this recipe?Let us know how it was!

Delish Spicy Radish Kimchi Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Spicy Radish Kimchi Recipe!

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Do you have a favorite type of kimchi? Korean cuisine features many many different types of kimchi. In addition to napa cabbage kimchi, many people name radish kimchi as one of their favorites.

Radishes are wonderfully suited to making kimchi and their crunchy texture gives you such a satisfying bite!

Here I will share with you a super easy and spicy recipe for this very common kind of kimchi which you will absolutely love!

What is Kkakdugi?

This recipe is for kkakdugi kimchi. Kkakdugi kimchi features radishes which have been diced into cubes. There are varieties of kimchi with radishes that have been shredded, but those are not considered kkakdugi.

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Why You Will Love This Recipe!

You will LOVE this radish kimchi recipe because:

  • This wonderful delicious kimchi makes a perfect side dish and can be ready in about 1 hour.
  • There's no fermentation required and no super fancy ingredients needed. For example, I used daikon radish, which many grocery stores carry, for this recipe. However by all means use fresh Korean radish, called mu, if you can find them.
  • It's so easy to make this kimchi! This is a perfect introduction to those who have never made kimchi before.
  • This kimchi is delightfully spicy! You can tone it down if you want by decreasing the amount of Korean red pepper flakes you use. However, I'm firmly TEAM SPICY and I encourage you to scratch that spicy taste food itch with a SPICY KIMCHI!

So let's have fun making this spicy cubed radish kimchi, called kkakdugi!

🥘 Ingredients

A bowl containing cubed pieces of daikon radish, and small bowls containing salt, ginger and garlic, Asian pear, fish sauce, red pepper powder, and green onions.

Here are the ingredients that you will need for this delicious homemade kimchi!

  • Daikon radish (or Korean white radish known as mu)
  • Coarse salt
  • Green onions
  • Ginger
  • Garlic
  • Gochugaru (Korean red pepper flakes or powder)
  • Asian pear (can sub sugar)
  • Fish sauce (can sub soy sauce to make this vegetarian)
  • Cold water

I used daikon radish for this recipe, which may be easier to find than Korean radishes. If you'd like to make a Korean radish kimchi, then look for Korean radishes which you should be able to find at your local Korean markets.

So now I'll show you step by step how easy it is to make this delicious spicy radish kimchi recipe!

🔪 Instructions

Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into radish cubes.

A peeled daikon radish which has been cut. There are small cubed pieces, 2 disc shaped pieces, and a tube shaped piece on top of a cutting board.

Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.

Cubed pieces of daikon radish with juices from the radish which have been released, in a red bowl.

During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.

By the way, using a food processor makes easy work of mincing the garlic, ginger, and Asian pear.

A white bowl containing a spicy red paste with red pepper powder, minced garlic, onion, and Asian pear. There is a spoon in the bowl containing some of the spicy paste.

Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.

A red bowl containing radish kimchi which is cubed radish pieces in a spicy red sauce and green onions. There is a silver spoon in the bowl.

Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!

Daikon radish pieces in a spicy red sauce with green onions in a glass jar.

Suggestions For Serving

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Enjoy your mouthwatering spicy kimchi as the perfect side dish to Korean main dishes such as galbi or Korean fried chicken.

Of course be sure to serve some steamed rice, and practice your chopstick skills with your fave pair of chopsticks.

MASHITA! (IT'S DELICIOUS...IN KOREAN!)

FAQ

Can I use radish instead of daikon in this radish kimchi?

Radishes such as the cherry belle radish which is typically sold in US grocery stores, are not suitable for this kimchi. It's best to use either daikon radish or the Korean radish called mu for this radish kimchi.

How should I store this spicy radish kimchi?

Store this spicy radish kimchi in an airtight container. A glass jar is perfect for this!

How can I ferment radish kimchi?

If you would like to ferment this radish kimchi, store it in an airtight container at room temperature for a couple of days. Be sure to press the radishes down with a spoon so that you get rid of the air pockets.

Some Other Delicious Recipes You May Enjoy!

Here are some other delicious Korean recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Spicy Radish Kimchi Recipe

Grace
Korean radish kimchi, also called kkakdugi, is a super delicious and easy kimchi which you can eat right away!
Print Recipe Pin Recipe
Prep Time 15 mins
Time needed for salted radish to release juices 40 mins
Total Time 55 mins
Course accompaniment, Side Dish, vegetable side dish
Cuisine Korean
Servings 5 people
Calories 41 kcal

Equipment

  • Food Processor helps make mincing the garlic, ginger, and Asian pear much easier!

Ingredients
  

  • 1 lb daikon radish can also use Korean white radish called mu
  • ½ tablespoon coarse salt
  • 1 each green onion sliced

Spicy Paste Ingredients

  • 1 inch ginger peeled and minced
  • 6 cloves garlic peeled and minced
  • 2.5 tablespoon gochugaru Korean red pepper powder/flakes
  • ¼ cup Asian pear minced or pureed; can sub 1 ts sugar
  • 1.5 tablespoon fish sauce can sub soy sauce to make this vegetarian
  • 2 tablespoon water

Instructions
 

  • Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into cubes.
    A peeled daikon radish which has been cut. There are small cubed pieces, 2 disc shaped pieces, and a tube shaped piece on top of a cutting board.
  • Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.
    Cubed pieces of daikon radish with juices from the radish which have been released, in a red bowl.
  • During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.
    A white bowl containing a spicy red paste with red pepper powder, minced garlic, onion, and Asian pear. There is a spoon in the bowl containing some of the spicy paste.
  • Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.
    A red bowl containing radish kimchi which is cubed radish pieces in a spicy red sauce and green onions. There is a silver spoon in the bowl.
  • Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!
    Daikon radish pieces in a spicy red sauce with green onions in a glass jar.

Notes

Feel free to add a little sugar if you like your kimchi a little sweeter.
You can sub soy sauce for the fish sauce to make this vegetarian.
This recipe does not address fermentation.  If you'd like to ferment your kimchi, then you can leave it on your kitchen counter for a couple of days. 

Nutrition

Calories: 41kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1207mgPotassium: 330mgFiber: 3gSugar: 4gVitamin A: 1191IUVitamin C: 22mgCalcium: 48mgIron: 1mg
Keyword Banchan, daikon radish, kimchi
Tried this recipe?Let us know how it was!

How To Make Spicy Korean Fish Cake Side Dish

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Spicy Korean Fish Cake Side Dish!

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.
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Korean banchans are Korean side dishes served with rice. I almost enjoy eating the banchan more than the main dish. To me they are like Thanksgiving side dishes, which typically steal the show!

One Korean food side dish that is super easy, inexpensive, quick, and delicious is eomuk bokkeum, or Korean fish cake side dish. Lots of Korean restaurants serve this as banchan or a complimentary side dish to their patrons.

Here I am super excited to share with you a superb spicy version of this dish which you've GOT TO MAKE if you love Korean spicy food!

What Is Eomuk Bokkeum?

Eomuk means fish cake. A Korean fish cake is a processed food made by combining ground or pureed fish with other ingredients. The fish cakes that I used include surimi paste from hairtail fish, wheat, and soy bean. They are flat sheets, as you can see below.

Fish cake sheets next to a package containing fish cake sheets.

Bokkeum involves stir frying a dish with a sauce.

So, eomuk bokkeum means fish cake stir fried with a sauce.

Our recipe involves stir frying pieces of thin sheets of fish cake with a lovely spicy sauce and some beautiful and colorful Korean peppers.

Now let me tell you what you will need for this beloved stir-fried dish in Korean cuisine!

🥘 Ingredients

A white plate containing slices of fish cake and slices of onion, green, and red peppers. Small bowls filled with olive oil, mirin, soy sauce, red pepper flakes, minced garlic, sesame oil, and sesame seeds.

Here are the ingredients you will need for this spicy fish cakes dish:

You should be able to find all of these ingredients at your local Asian grocery store or Korean grocery store.

I love beautiful Korean green and red peppers and my favorite way to make this dish involves using these peppers. However feel free to sub green and red bell peppers if you like. When deseeded, the Korean red and green peppers are not overly spicy, and that is how we will use them in this recipe.

🔪 Instructions

Now let me show you how easy it is to make this popular side dish!

Prepare your fish cake sheets by cutting them into strips between ½"-1". Deseed the red and green chili peppers and remove the pith. Then slice the red and green peppers and onion thinly, and place this aside.

Sliced onion, and red and green peppers, next to half an onion, 2 red chilies and a green chili.

Make the sauce by combining the gochugaru (red pepper flakes), soy sauce, mirin, garlic, and sesame oil.

A white bowl containing a spicy sauce with Korean red pepper flakes, and garlic. There is a spoon containing some of the sauce in the foreground.

Place your wok or large skillet on medium high heat. Add the olive oil. When the oil is hot add the onions and peppers and stir fry constantly for 1 minute.

Slices of onion, red pepper, and green pepper in a wok.

Now add the fish cake slices and continue to stir fry constantly for 1 minute.

Sliced fish cake sheets with sliced onion and slivers of green and red peppers in a wok.

Time to add the spicy sauce! Once again, stir fry constantly for 1 minute.

Sliced fish cake sheets with sliced onion, and red and green peppers with a spicy sauce in a wok. There is a cooking utensil in the top left of the photo.

Then take off the heat and garnish with sesame seeds and some freshly ground black pepper (optional) and your dish is ready to serve! At the end of stir frying your fish cake slices should be a beautiful golden brown.

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds.

Suggestions For Serving

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.

This Korean stir-fried fish cake dish pair perfectly with some steamed rice and your favorite pair of chopsticks!

Serve this as a side dish to accompany your favorite Korean bbq or Korean main meal. This may just become your favorite banchan and one of your go to Korean recipes!

FAQ

How can I make a non-spicy version of this dish?

To make a non-spicy version of this dish, simply omit the Korean red pepper flakes or powder (gochugaru).

What is the difference between eomuk bokkeum and odeng bokkeum?

Koreans refer to fish cakes as both eomuk and odeng (borrowed from the Japanese). So eomuk bokkeum and ogeng bokkeum both refer to stir fried fish cakes with sauce.

How do I store leftover Spicy Korean Fish Cake Side Dish?

Store any leftovers in an airtight container in your refrigerator, and consume within two days.

Some Other Delicious Recipes You May Enjoy!

Here are some other Korean side dish recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.

Spicy Korean Fish Cake Side Dish

Grace
Spicy Korean fish cake is a super easy and delicious banchan, or Korean side dish! Slices of fish cake are stir fried with beautiful Korean peppers in a hot and spicy sauce which you won't be able to get enough of!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course accompaniment, Side Dish
Cuisine Korean
Servings 4 people

Equipment

  • 1 Wok or large skillet

Ingredients
  

  • 150 grams fish cake sheets sliced into ½" - 1" strips; the fish cake sheets I used are 6"x4" and 150 grams is 2.5 sheets
  • ⅓ cup Korean green chili peppers deseeded, white pith removed and sliced thinly. You can sub green bell peppers or green onions
  • ⅓ cup Korean red chili peppers deseeded, white pith removed and sliced thinly. You can sub red bell peppers
  • ⅓ cup onion select a small onion and sliced thinly
  • 2 ts olive oil

Spicy Sauce Ingredients

  • 2 ts Korean red pepper flakes aka gochugaru
  • 1.5 tablespoon soy sauce
  • 1 ts mirin can sub ½ ts sugar
  • 3 cloves garlic minced
  • 1.5 ts sesame oil

Garnish

  • ½ ts sesame seeds
  • black pepper optional; some freshly ground black pepper to taste is delightful!

Instructions
 

  • Prepare your fish cake sheets by cutting them into strips between ½"-1". Deseed the red and green peppers and remove the pith. Then slice the red and green peppers and onion thinly, and place this aside.
    A white plate containing slices of fish cake and slices of onion, green, and red peppers. Small bowls filled with olive oil, mirin, soy sauce, red pepper flakes, minced garlic, sesame oil, and sesame seeds.
  • Make the sauce by combining the gochugaru (red pepper flakes), soy sauce, mirin, garlic, and sesame oil.
    A white bowl containing a spicy sauce with Korean red pepper flakes, and garlic. There is a spoon containing some of the sauce in the foreground.
  • Place your wok or large skillet on medium high heat. Add the olive oil. When the oil is hot add the onions and peppers and stir fry constantly for 1 minute.
    Slices of onion, red pepper, and green pepper in a wok.
  • Now add the fish cake slices and continue to stir fry constantly for 1 minute.
    Sliced fish cake sheets with sliced onion and slivers of green and red peppers in a wok.
  • Time to add the spicy sauce! Once again, stir fry constantly for 1 minute.
    Sliced fish cake sheets with sliced onion, and red and green peppers with a spicy sauce in a wok. There is a cooking utensil in the top left of the photo.
  • Then take off the heat and garnish with sesame seeds and some freshly ground black pepper (optional) and your dish is ready to serve!
    Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds.

Notes

You can make a delicious non-spicy version of this dish by omitting the gochugaru.
Serve with rice and as a side dish to accompany your favorite Korean bbq!
 맛있어요 Mashisoyo!
Keyword Banchan, korean food, korean spicy fish cakes, koreansidedish, side dish
Tried this recipe?Let us know how it was!

How To Elevate Canned Tomato Soup

by Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Elevate Canned Tomato Soup!

A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

I love making homemade tomato soup from scratch. The process is so satisfying and the resulting creamy and delicious soup hits the spot every time.

However for those times when I am craving tomato soup but lacking fresh tomatoes, I'll open my pantry and pull out canned tomato soup.

Then it's time to work a little magic with that can of soup using just a few ingredients. Yes, it's possible to elevate canned tomato soup, and I'll show you a great way to do so.

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Marcella Hazan's Tomato Sauce - The Inspiration For This Recipe

A few months ago I discovered Marcella Hazan's Tomato Sauce. Marcella Hazan was an Italian cookbook author whose books were translated into English. She is credited with introducing Italian cooking techniques to audiences in the United States and her Tomato Sauce With Onion and Butter was such a revelation to me!

Mrs. Hazan's recipe is the inspiration for the recipe for Elevated Canned Tomato Soup that I am excited to share with you here.

So if you're wondering how to make canned tomato soup better, you've come to the right place!

How To Make Canned Tomato Soup Better

Tomato soup cans are pantry staples. These soups are pretty good as prepared per can instructions. However, you can use the humble canned tomato soup as the base for an impressive and elevated tomato soup!

Mrs. Hazan uses canned tomatoes, butter, and onion in her famous tomato sauce recipe. So that's what we are going to do here, using canned condensed tomato soup instead of canned tomatoes.

The onion will be cooked gently in our recipe with the other ingredients. Cooking it gently helps the onion to release its flavor into the soup. We'll remove the onion at the end of cooking the soup.

And the butter? Well I'm of the opinion that butter makes everything taste better! Butter gives you a velvety and creamy richness. People sometimes add heavy cream or milk to their tomato soups, which is perfectly fine. However, I think butter can't be beat!

I like to add a couple of garnishes to my bowl of tomato soup. One is parsley. The wonderful green herb gives it a pop of color (quite Christmasy!) and is delightful.

The second garnish is prosciutto. You could also use serrano ham. Take a thin slice of this melt in your mouth ham and tear it into small pieces and add it to your soup. Pure heaven if you ask me!

Finally, a splash of sherry vinegar, or balsamic if you prefer. This adds a little acidic tang to the soup, and finishes it off perfectly.

I've used the Classic Campbell's Condensed Tomato Soup for this recipe. The main ingredients in Campbell's Condensed Tomato Soup are tomato puree (water and tomato paste) and water. Campbell's cans of condensed tomato soup contain 6 whole tomatoes in each can.

Are you ready to make an impressive tomato soup using a pantry staple? Then let's gather up our ingredients and have some fun!

🥘 Ingredients

A can of Campbell's Tomato soup, a white bowl with chicken broth, a bottle of sherry vinegar, 2 onion halves, and small bowls containing butter, seasonings, parsley, and prosciutto.

Here are the ingredients you will need to make this creamy soup from canned tomato soup:

  • Tomato soup (condensed) from a can - I used Campbell's Tomato Soup
  • Chicken broth or vegetable stock (unsalted)
  • Butter
  • Onion
  • Salt
  • Black Pepper
  • Garlic powder
  • Serrano ham (highly suggested and delicious garnish; can sub prosciutto)
  • Parsley (garnish); can also use fresh basil
  • Sherry vinegar (just a splash! can use balsamic vinegar if you prefer)

🔪 Instructions

It's super easy to make this impressive and easy tomato soup!

Begin by emptying the condensed tomato soup into a small saucepan and place it on your stove set to medium low heat. Add the chicken broth, butter, and onion halves to the tomato soup.

Condensed tomato soup, chicken broth, onion halves and butter in a saucepan.

Get the contents of the saucepan to a low simmer (adjust the heat if necessary), and melt the butter. Then simmer gently uncovered for 30 minutes, stirring every so often. Don't allow the soup to boil.

A saucepan containing tomato soup with 2 onion halves in the saucepan.

Remove the onion at this time. (I like to save the onion and eat it later it's got great flavor!). Now add salt, pepper, and garlic powder to taste. You'll most likely just need a pinch of each.

And now comes the perfect finishing touches! Garnish with small pieces of serrano ham, fresh herbs such as parsley or basil, and a splash of sherry vinegar.

Suggestions For Serving

A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

It seems like you can't have tomato soup without a grilled cheese sandwich. 😁 So I highly recommend serving your soup with a sandwich overflowing with ooey gooey cheese! There's almost nothing better!

You can also serve it with a nice crusty bread of your choice if you prefer, along with a beautiful green salad.

Red pepper flakes or some cayenne pepper wouldn't go amiss if you like your soup a little spicy. 

However you decide to serve it, be sure to savor every sip of your delicious hot soup. All the while exclaiming "I can't believe this came out of a can!"

FAQ

How can I store leftover soup?

Store any leftover soup in an airtight container in your refrigerator and consume within 3 days.

How do you make store bought tomato soup better?

If you are using a condensed tomato soup, you can sub broth, milk, or some cream instead of water. I also recommend simmering it with butter and onions for around 30 minutes, and then add some salt, pepper, and garlic powder to taste. Add fresh herbs, some prosciutto, and a splash of sherry vinegar for the perfect finishing touch!

What I can add to tomato soup to make it spicy?

A few red pepper flakes and/or some cayenne pepper are the perfect ingredients to add to tomato soup to make it spicy.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

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Grace

A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

How To Elevate Canned Tomato Soup

Grace
The humble canned tomato soup can be the base for a truly elevated dish! Get ready to impress your family with this delicious and impressive tomato soup!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, lunch
Cuisine American
Servings 2 people
Calories 183 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 10.75 oz tomato soup condensed; I used Campbell's Tomato Soup
  • 10.75 oz chicken broth can sub vegetable stock; fill the empty tomato soup can with the broth to arrive at the amount needed for this recipe
  • 4 tablespoon butter
  • 1 onion halved
  • pinch salt
  • pinch pepper
  • pinch garlic powder

Suggested Garnishes

  • 1 slice prosciutto cut or torn into small pieces (can sub serrano ham)
  • 1 tablespoon parsley chopped; can also sub fresh basil
  • sherry vinegar add a splash!

Instructions
 

  • Empty the condensed tomato soup into a small saucepan and place it on your stove set to medium low heat. Add the chicken broth, butter, and onion halves to the tomato soup.
    Condensed tomato soup, chicken broth, onion halves and butter in a saucepan.
  • Get the contents of the saucepan to a low simmer (adjust the heat if necessary), and melt the butter. Then simmer gently uncovered for 30 minutes, stirring every so often. Don't allow the soup to boil.
    A saucepan containing tomato soup with 2 onion halves in the saucepan.
  • Remove the onion at this time. Add salt, pepper, and garlic powder to taste. You'll most likely just need a pinch of each. Garnish with small pieces of serrano ham, fresh herbs such as parsley or basil, and a splash of sherry vinegar.
    A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

Notes

When you remove the onion don't let it go to waste! I like to save the onion and eat it later it's got great flavor!
Add a few red pepper flakes if you like your food a little spicy. 
The nutrition info is just a guide and nutrition will vary according to the amount of seasonings you add, as well as how much sherry vinegar is used. 

Nutrition

Calories: 183kcalCarbohydrates: 32gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 681mgPotassium: 1127mgFiber: 3gSugar: 17gVitamin A: 818IUVitamin C: 26mgCalcium: 76mgIron: 1mg
Keyword Soup, tomato soup
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