cozy

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Vegan Sweet Potatoes Au Gratin Recipe By Tasty

potatoes,

olive oil

garlic,

thyme

pepper

salt

cashews

garlic

coconut milk

yeast

lemon juice

nutmeg

cayenne

oil,

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Tasty

Vegan Sweet Potatoes Au Gratin Recipe by Tasty

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.

Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.

Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.

Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.

Grease a large cast-iron skillet or other ovenproof dish with oil.

Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.

Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.

Let cool for 15 minutes before slicing and serving.

https://vid.tasty.co/output/114500/landscape_480/1541544338

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

New England Clam Chowder Recipe By Tasty

oz bacon, 4 slices, chopped

onion, diced

celery, diced

carrot, diced

all-purpose flour

black pepper

clam,

chicken stock

heavy cream

bay leaf

oyster cracker,

New England Clam Chowder Recipe by Tasty

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

Add onion and sauté until softened and translucent, about 3 to 5 minutes.

Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

Add in reserved clam meat and cook for an additional 2-4 minutes.

Remove from heat and serve with oyster crackers

https://vid.tasty.co/output/23530/mp4_640x640/1486661575

This turkey and vegetable chili is filled with ground turkey &amp; veggies will warm you to the bones &amp; leave you feeling full &amp; happy without any guilt!

Turkey and Vegetable Chili

butter

turkey

onion (chopped)

garlic (minced)

celery (chopped)

red pepper (chopped)

green pepper (chopped)

carrots (chopped)

zucchini (chopped)

cumin

chili powder

chili flakes

chicken broth

tomato paste

(28 oz) can crushed tomatoes

kidney beans (drained)

(15 oz) can corn (drained)

Sour cream (optional

shredded cheese (optional

tortilla chips/corn bread (etc.

Chop an onion, celery, red pepper, green pepper, carrots, zucchini and mince a couple cloves of garlic. As always, I love using a garlic press to save time! I like cutting my veggies pretty small, so they get nice and tender, but feel free to chop them larger if you prefer crunchy veggies. Do people like crunchy veggies in their soup? You can place the onion, celery, peppers, carrots, and garlic into one bowl after they're chopped, but keep the zucchini separate, because you add that to the soup later!

Now that the veggies are chopped, measure out your oil, butter, spices, chicken broth, tomato paste, crushed tomatoes, beans and corn.

NOW you can begin cooking. I really think you'll see a difference in your cooking experience, you'll be so much more organized!

Start by heating some oil in a large soup pot over medium heat. Once hot, add in ground turkey and cook until no pink remains. This should only take a few minutes.

Next, add in some unsalted butter and the onion, celery, pepper, carrot, and garlic. Saute for about 5 minutes.

Add in your spices - cumin, chili powder, chili flakes, and salt. Cook for two more minutes.

Then add in some chicken broth, crushed tomatoes, and tomato paste. Bring this to a boil, reduce the heat, cover, lower your heat and simmer for 30 minutes. At about 15 minutes, season with just a touch of salt. Don't forget to put the lid back on!

After the 30 minutes is up, add in the beans, corn and zucchini, recover, and simmer for 15 more minutes. Now, re-taste and re-season if necessary!

Serve with sour cream, shredded cheese, corn bread, or tortilla chips!

This creamy Parmesan baked pasta starts off with a rich bechamel sauce, then a heavy helping of both freshly grated Provolone and Parmesan.

Giada's Creamy Baked Parmesan Pasta

panko breadcrumbs

parmesan cheese

unsalted

flour

whole milk (at room temperature)

provolone cheese

pasta

broccoli florets

This recipe originated on an episode of Giada Entertains. Episode: Weeknight Special.

Preheat the oven to 425 degrees F.

In a small bowl, mix together the panko, parmesan cheese and olive oil. Season with 1/2 teaspoon salt and set aside.

Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly whisk in the milk and cream, whisking constantly to prevent lumps. Bring the milk mixture to a simmer stirring often. Whisk in the provolone and the parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven for 20 minutes or until golden brown and bubbly.

Cozy up with a bowl of this belly warming chicken and split pea soup! Made with tender chunks of potatoes, carrots, celery, fresh rosemary, garlic and plenty of fresh dill.  

Chicken Split Pea Soup

lb. boneless, skinless, chicken thighs

celery ribs, sliced

carrots,

yellow onion, diced

rosemary

kosher salt

dry bay leaf

garlic cloves, pressed

dill

Heat olive oil in a 6-quart stockpot over medium/high heat. When hot, add chicken and cook until lightly golden, about 8-10 minutes.

Add celery, carrots, onion, rosemary, salt, and pepper. Cook for additional 5 minutes or until onions begin to soften.

Add split peas, bay leaf and chicken stock. Bring to a boil. Reduce heat to low/medium and simmer, partially covered for 20 minutes or until peas are semi soft. You want them soft around the edges but hard in the middle. Taste soup for salt before adding the potatoes.

Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes. Stir in pressed garlic and chopped dill.

I make mine out of yellow split peas. I have to try green too. Looks delicious Katya.

I have been looking for a recipe without ham and then I found yours! I just made it and it tastes SOOOOOOO good!!! My hubby and I eat soup all the time and this one is definitely making it into my recipe book! Thank you!

Hello Katya and Happy Valentines Day! I made your delicious soup for my husband &amp; I's Valentine's Day lunch! It was a hit and I will definitely be making it again! Thank you for such a great recipe. I love it so much, that I have shared your link with at least 20 of my friends. I will be trying some more of your recipes very soon. I love to cook and making your Chicken Split Pea soup was a joy!
Happy tummy,

Ilona Holmberg

Good to know that works too! I learn so much from you as well! Keep it up great post.

I’m sure this had celery seeds in it last time I made it. But anyway this got me through University last winter and it’s just lovely.

I've made this before with the chicken breast and modified it as I didn't have all the ingredients.  It was good, even without potatoes and dill. This time I used the thighs, legs, back and wings, once again no dill or fresh parsley, did add the celery leaves of one stalk. I tried pressing the garlic between two spoons and end up finely chopping. Had potatoes this batch, no parsley or dill, but this was the best of the two soups. (For me, the one teaspoon of salt was plenty.) The thighs, etc made a difference!!👍🏻  Thank you.

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Roasted Cauliflower And Curry Soup Recipe by Tasty

curry powder

garlic powder

onion powder

coriander

turmeric

cauliflower,

coconut oil, melted + 2 tablespoons, divided

kosher salt,

black pepper,

jalapeño, diced

garlic cloves, minced

red curry paste

oz coconut milk, 1 can

vegetable broth

scallion, sliced,

cilantro,

lime wedge

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).

In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.

Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.

Make the soup: Increase the oven temperature to 450˚F (220˚C).

Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and  pepper. Toss to coat, then transfer the cauliflower to a baking sheet.

Roast for 25 minutes, until browned and tender.

Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.

Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.

Add the roasted cauliflower to a blender with the broth and puree until smooth.

Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.

https://vid.tasty.co/output/118161/landscape_480/1543953844

The coziest chicken and broccoli pasta bake made with REAL ingredients, simple steps, and hardly any time in the kitchen!

Family Night Chicken and Broccoli Pasta Bake

dry small shaped pasta

lb. chicken tenders,

paprika

cream cheese,

mozzarella cheese, divided

Tbsp. Parmesan cheese

Kosher salt and fresh black pepper

Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in broccoli florets. Drain and set aside.

In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper. Heat olive oil in a large sauté pan over medium-high heat and cook chicken for few minutes until no longer pink on the outside.

Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted. It&#8217;s okay to have small speckles of cream cheese. It will incorporate when baked. Stir in 3/4 cup mozzarella until melted. The sauce will slightly thicken.

Turn off heat and gently fold in cooked pasta and broccoli. Transfer to a baking dish, cover with foil, and bake in a preheated 375 degree F oven for 15 minutes.

Top with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 3 minutes or until cheese is melted. Let rest for 5 minutes before serving.

Just made this today! Kids loved it! One of my daughters even eat broccoli, which she doesn’t like:)

This is perfect! Second time making this, it is so lights yet creamy, thank you for this recipe! It is on our favorite meals list :-)

I doubled this recipe thinking we’d have some leftovers. Yeah right, my family DEVOURED it. It’s such an easy, quick and delicious meal. Thanks for such a simple meal recipe!

Made with boneless thighs and it was terrific!

Made it tonight! Very delicious! Hubby loved it... will be making again!

This turned out a little greasy and runny, and it would have benefitted a lot from as much as twice the broccoli that the recipe calls for, but overall it was tasty and pretty easy to prepare. It would definitely be a big hit for most kids.

Made this for dinner today for my husband and I. It was delicious! My husband is a picky eater and this is the first time he has ever eaten broccoli! Yeey! He couldn't stop eating and said he wanted to eat this every week. Thank you so much for the recipe!

Made this today for dinner &amp; it was a hit!  Thanks for the great recipe!

Sounds delicious and I think I’ll make this week! I have an extra rotisserie chicken. Has anyone tried making with shredded rotisserie chicken? Would that work?

Great family dinner, thanks so much! I used cheddar instead of mozzarella, so it may have had a sharper taste, but the cream cheese is what makes it! Kids loved it.

This is a killer recipe and my family loved it. This is my go to meal to bring after someone has a baby!

So delicious! I'm making it again tonight. So glad I found this recipe!!

All 5 of my kids loved it! Thats a HUGE win for our house. Thank you for such a yummy recipe.

I made this and did have to substitute some ingredients.  I loved the proportions of pasta, chicken and broccoli!  Delicious!

Really nice, my husband was thrilled :) I'd use more pasta in relation to chicken, though, and maybe more broccoli - I'll try that next time!

This right up my husband's alley. He hates chicken, but loved it. I'm always looking for new ways to make chicken. I added mushrooms in with the chicken and doubled the sauce. Oh my goodness it's good.

This is  keeper. For efficiency with pots, I love parboiling the broccoli with the pasta; I did half-and-half broccoli and carrots, and they both had great texture. Can also use an oven-proof pan so that you can put it right in the oven after adding the pasta and veggies to the cooked chicken and sauce. I sprinkled seasonings on the chicken before sauteing and then threw the leftover seasonings into the sauce.Thanks for sharing.

This was a hit at my house tonight. I didn’t have Parmesan cheese so I only used mozzarella cheese, which was still delicious. I’ll be making this again.

This has been the first time I've ever felt the need to post.  This recipe is FANTASTIC! Very simple, great for the whole family and perfect as is...no modifications needed. THANK YOU!!!

it was really amazing recipe!my boyfriend and I loves it❤️ thank you Miss K!

Loved it! Perfect recipe, simple ingredients and tastes extra special!!

Hello all the way from South Africa!

I tried this substituting the cream cheese with a can of cream of mushroom soup, and I added mushrooms to the chicken as well

It was a beautiful meal

Definitely a keeper
Thank you!

I made this recipe a few weeks ago but I think I used too much mozzarella! I’m in the UK and unsure of the conversation, could someone tell me how much mozzarella this is roughly in grams?? A few websites I’ve looked at all come up with different answers!

How much pasta is that in dry ounces? Is it 1 1/2 cups measured dry or after cooking?
Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615898265/s8za3ups1l3dywhxjxaf.mp4

Cozy pasta bake with chicken, broccoli, and flavorful cream sauce. It's perfect for a weeknight dinner.

Chicken and Broccoli Pasta Bake

Healthy Butternut Squash Soup with simple ingredients, in one pot and in 30 minutes. The creamy goodness and warm spices are so comforting on a chilly fall or winter day.

Top 36 cozy recipes from across the web

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Top 36 cozy recipes from across the web

The most viewed cozy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sweet Potatoes Au Gratin Reci...

New England Clam Chowder Recipe By ...

Turkey and Vegetable Chili

Giada's Creamy Baked Parmesan Pasta

Chicken Split Pea Soup

Roasted Cauliflower And Curry Soup ...

Family Night Chicken and Broccoli P...

Healthy Butternut Squash Soup

Lavender London Fog Recipe by Tasty

White Chili With Ground Chicken And...

Dill Pickle Soup

Giada&#39;s Creamy Baked Parmesan P...

Crockpot Herb Butter Chicken and Wi...

White Bean Soup with Quinoa Recipe

Spicy Buffalo White Chicken Chili

Chai Latte Chia Pudding

Fluffy Oladi (Ukrainian/Russian Pan...

Kalops (Swedish Beef Stew)

Vegetarian Chickpea Pot Pie Recipe

Crockpot Creamy French Onion Chicke...

Spicy Peanut Ramen

Easy Creamy Mushroom Soup (Vegan)

One Pan Roasted Herb Chicken and Wi...

Roasted Poblano Soup

Crockpot Short Rib Bourguignon

Vegan Gingerbread Hot Cocoa

Græskarkage (Pumpkin Cake)

Salsa Verde Bean &amp; Rice Soup

Carrot and Lentil Soup Recipe

Spicy Miso Braised Beef Ramen

Best Cabbage Soup

Lemony Pesto Chicken Noodle Soup

Easy Beef Stroganoff Recipe

Yummy Baked Eggplant Meatballs

Sweet Potato and Apple Soup

Skillet Creamy Chicken and Parmesan...

The most viewed cozy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Giada's Creamy Baked Parmesan P...

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