247tasty

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings

Coated with seasonings, these Potato Wedges are insanely delicious! In just an hour and a half, you can have the best treats today! Take a break from the usual fries and try this recipe instead. Enjoy!

Ingredients:

3 tbsp olive oil
2 tsp onion powder
½ tsp paprika
2 tsp garlic powder
1 tsp salt
4-6 russet potatoes
½ tsp freshly ground black pepper

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a large-rimmed baking sheet with parchment paper.

Slice the potatoes into small cubes, then put them into a large mixing bowl. Add water to the bowl and make sure to soak the potatoes entirely for at least 15 minutes to an hour.

Remove the potatoes from the bowl, then use paper towels to pat them dry. Put them into a large resealable bag.

Combine paprika, salt, pepper, garlic powder, and onion powder in a mixing bowl.

Transfer the seasonings inside the bag with the potatoes together with olive oil. Seal the bag and shake it to mix all the ingredients.

Move the coated potatoes onto the lined baking sheet and spread them evenly.

Place the baking sheet in the preheated oven and bake the potato wedges for about 30 minutes. Turn them over and bake the other sides for another 30 minutes or until done.

Remove the potato wedges from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve as is or with your preferred dipping sauce. Enjoy!

Notes:

Feel free to add these things if you like.

1/4 tsp ground mustard or Italian seasoning

1/2 c panko breadcrumbs

1/2 c freshly grated vegetarian Parmesan cheese

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 271 kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg

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Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings

This Roasted Tomato Basil Soup is total comfort food! It will only take you less than 2 hours to prepare and cook this soup. Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

2 c chicken stock
2/3 c heavy cream
4 garlic cloves, minced
2 tablespoons unsalted butter
1 tablespoon fresh thyme, minced
1 yellow onion, diced
3 tablespoons extra virgin olive oil
1 28-ounce can of San Marzano tomatoes crushed
9 Roma tomatoes, sliced lengthwise
1 c basil, fresh, roughly chopped
1 tablespoon sugar
1 teaspoon Kosher salt
½ teaspoon ground black pepper

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Arrange the tomatoes to the bottom of a baking sheet, then cover them with a bit of olive oil, salt, and pepper.

Place the baking sheet in the preheated oven and bake the tomatoes for about an hour.

Remove the tomatoes from the oven and set them aside.

Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of butter and allow it to melt. Put in the onion and sauté for 5 minutes or until soft.

Add the garlic and sauté for about a minute or just until aromatic. Season with salt, pepper, and thyme to taste.

Add sugar, basil, and crushed tomatoes. Cover the pot, then reduce the heat to low and simmer for 10 minutes.

Put in the roasted tomatoes and stock, then simmer for another 30 minutes. Make sure to stir from time to time. Process with an immersion blender until the soup is pureed.

Add the cream and stir until well blended.

Bake the croutons for 7 minutes at 400 degrees F.

Top each serving of the soup with croutons. Enjoy!

Notes:

I highly recommend using Roma tomatoes for this recipe.

Place leftover soup in an airtight container, then put it in the fridge. It can last up to a week or 2 months in the freezer.

Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 190 kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg

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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings

You are so in for a treat! This Carrot Ginger Soup is packed with incredible flavors that are very comforting for a rainy day! The combination of all the ingredients complements very well with each other to make such a delicious soup. Try it now and prepare to fall in love. Enjoy!

Ingredients:

1 tbsp Ginger, peeled and chopped
½ tsp Ground Turmeric
2 tbsp Butter
A pinch of Black Pepper or to taste
1-2 Garlic Cloves roughly chopped
Salt to taste if needed
6 c Chicken Broth
2 lbs. Carrots, peeled and cut into approximately 1-inch pieces
1 Small Onion, diced, about 1 c

Directions:

Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt. Put the onions and sauté for about 3 to 5 minutes or until soft.

Add the ginger, turmeric, carrots, and garlic. Sauté for 5 minutes or until aromatic and soft.

Turn the heat to high, then immediately pour in the chicken broth and stir until well blended. Allow the mixture to boil.

Cover the pot with the lid, then reduce the heat to medium. Cook for 50 minutes or until the carrots are soft.

Turn off the heat, then use an immersion blender to mix everything until well incorporated and turns into soup. Add more seasonings if you need to. Dish out and garnish with freshly chopped spring onions.

Serve right away. Enjoy!

Notes:

Gradually add chicken broth if the texture of the soup becomes too thick.

Any leftover soup should be kept in the fridge. It can last up to 4 days or 3 months in the freezer. Reheat before serving again.

Nutrition Facts:

Calories: 116.8 kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings

Easy, delicious, and simply the best! These three things best describe my experience with these Roasted Pumpkin Spicy Wedges! They are served with a tahini sauce that you will surely love. Enjoy!

Ingredients:

Roasted pumpkin:

½ tsp ground coriander
1 tsp hot paprika powder
1 small Hokkaido pumpkin 750 grams/ 1.6 pounds
⅛ tsp ground black pepper
½ tsp turmeric powder
3-4 tbsp olive oil
2 garlic cloves
½ tsp fine sea salt more to taste
1 tsp ground cumin

Yogurt tahini dip:

1 tsp za’atar
fine sea salt
1 tbsp tahini
lemon juice to taste
1 garlic clove
pepper
⅔ c Greek yogurt

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking tray with parchment paper.

Wash the pumpkin under running water, then use paper towels to pat it dry. Slice it into half.

Cut each slice of the pumpkin into wedges and remove the seeds. Put them into a large bowl.

Add all the spices, salt, pepper, and grated garlic into a mixing bowl. Whisk to combine. Stir in the olive oil until well blended.

Transfer the spice mixture into the bowl with the pumpkin wedges, then toss to coat. Allow the pumpkin wedges to marinate for a few minutes.

Transfer the pumpkin wedges onto a baking tray and spread them evenly.

Place the tray in the preheated oven and bake for 30 minutes or until soft. Remove from the oven.

In a mixing bowl, add lemon juice, salt, pepper, grated garlic clove, Greek yogurt, za’atar, and tahini. Stir everything until well blended.

Serve the roasted pumpkin with the delicious tahini sauce. Enjoy

Nutrition Facts:

Serving: 1/3 | Calories: 386 kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g

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Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings

This Pumpkin Chili has been a part of my life since I was little. To make this, you only need a few ingredients and about 2 hours of your time. With 10 servings, everyone in the family is going to taste it. Enjoy!

Ingredients:

1 29-ounce can of pumpkin purée
1 28-ounce can of diced tomatoes
1 12 fl. ounces bottle of pumpkin beer
1.3 pounds of ground turkey (extra lean)
3 cloves of garlic, minced
1 15.5-ounce can of red kidney beans
1 orange bell pepper, diced
4 tablespoons olive oil
Sea Salt and pepper to taste
1 15.5 ounces can cannellini beans, drained and rinsed
1/2 teaspoon cayenne pepper (optional)
2 tablespoons chili powder
1 teaspoon oregano
1 yellow bell pepper, diced
6 small links (9 ounces) of chicken maple sausage
1 sweet onion, chopped
1/2 c chicken broth
1 teaspoon cumin
2 teaspoons brown sugar

TO GARNISH:

Grated cheddar cheese
Green onions, sliced
Sour cream

Directions:

Slice each sausage into thin pieces.

Place a large, heavy-bottomed pot on the stove and turn the heat to medium. Add 2 tablespoons of olive oil and allow it to become hot.

Add the onion and garlic, then sauté for a few minutes until soft and aromatic. Add the bell peppers, then sauté for a few more minutes until soft as well. Remove from the heat and set aside.

In the same empty pot, add 2 tablespoons of olive oil and allow it to become hot.

Add the sausage and ground turkey, then cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.

Put the sauteed veggies back into the pot together with the spices, beans, tomatoes, pumpkin, chicken broth, and pumpkin beer. Stir everything until well incorporated. Don’t forget to scrape the bottom of the pot to get the browned bits.

Reduce the heat to low, then cover the pot with the lid. Cook everything for about 2 hours or until done. Taste and add more seasonings if needed. Dish out!

Top each serving with green onions, grated cheese, and sour cream.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

This Pumpkin Alfredo is so good that you will crave it all the time! It will only take you 20 minutes to prepare and cook this delicious dish. Try it now!

Ingredients:

1/2 c freshly grated Parmesan cheese off the block
1/8 tsp nutmeg
1 c pumpkin puree, not pie filling
6 tbsp butter
1 tbsp fresh chopped parsley
2/3 c half & half
2 garlic cloves, minced
1 lb. fettuccine cooked to al dente, reserve 1 c of pasta water

Directions:

Place a large stockpot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and a pinch of salt into the boiling water, then cook for a few minutes until al dente. Drain and pasta and rinse with cold water to stop the cooking process. Also, don’t forget to set aside about 1 cup of pasta water for later use.

Place a pan on the stove and turn the heat to medium-low. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add nutmeg, half & half, pumpkin, and Parmesan cheese. Stir until well incorporated. Slowly add the pasta water and stir continuously until the texture becomes smooth.

Add the cooked fettuccine pasta into the pan with the sauce, then toss to coat. Let it cook for 2 more minutes.

Remove the pan from the heat. Dish out!

Sprinkle Parmesan cheese and freshly chopped parsley over each serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I highly suggest using freshly grated Parmesan cheese for this recipe.

You can exchange butter for olive oil if you prefer.

Feel free to use your preferred type of pasta in this recipe.

Nutrition Facts:

Calories: 477.38kcal | Carbohydrates: 59.08g | Protein: 15.36g | Fat: 20.33g | Saturated Fat: 11.52g | Cholesterol: 110.88mg | Sodium: 256.87mg | Potassium: 313.95mg | Fiber: 3.68g | Sugar: 2.92g | Vitamin A: 6975.05IU | Vitamin C: 3.15mg | Calcium: 162.9mg | Iron: 2.12mg

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