Tag

parsley

Browsing
30 Minutes or Less

Leftover Turkey and Rice Soup

By
overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make and a great way to avoid wasting food!

overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

When the holidays come around, so does a lot of food. It’s all too easy to cook more than what is needed, so there’s always leftovers to figure out what to do with. Is there a way I can convince Aunt Susan to take this huge load of turkey with her? Knowing her, she’ll say that she’s too stuffed and can’t even think about food for the next week!

I don’t like it when food goes to waste, and like to use up as much as I can before it does, so if my family or friends aren’t going to take it home with them, I need to figure out some good recipes, and fast.

This Thanksgiving Leftover Turkey and Rice Soup is loaded with turkey, veggies, flavorful broth and finished with a splash of fresh lemon and parsley, all made in one pot and in under 30 minutes. What can be better than that for a quick and hearty leftover meal?

MAIN INGREDIENTS NEEDED TO MAKE Leftover Turkey and Rice Soup

  • Cooked Turkey – chopped or shredded.

  • Rice – I used jasmine rice. You can also use brown rice, but it will have a longer cooking time.

  • Broth – chicken or turkey.

  • Olive Oil

  • Veggies – carrots, celery stalks, yellow onion, garlic cloves.

  • Herbs – thyme, rosemary & parsley.

  • Lemon & Salt

TIPS FOR MAKING THIS RECIPE

  • Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it. 

Leftover Turkey and Rice Soup
Pin
Print

Leftover Turkey and Rice Soup

5 from 1 vote
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make.

Ingredients

  • 1 Tablespoon Olive Oil

  • 3 Whole Garlic Cloves (minced)

  • 1 Small Yellow Onion (chopped)

  • 2 Whole Carrots (peeled & chopped)

  • 2 Whole Celery Stalks (chopped)

  • 3 Fresh Thyme Stems

  • 2 Teaspoons Fresh Rosemary (finely chopped)

  • 1/4 Cup Jasmine Rice

  • 1 1/2 Teaspoons Salt

  • 2 Cups Cooked Turkey (chopped or shredded)

  • 1 Quart Chicken or Turkey Broth

  • 1 Whole Lemon (juiced)

  • 1 Whole Fresh Parsley (chopped)

Directions

  • Heat olive oil in a large pot over medium heat. Add in garlic, onion, carrots, and celery, sauté for 3-5 minutes or until onions are soft.
  • Add thyme, rosemary, rice, and salt, cook for 2-3 minutes or until fragrant.
  • Add in cooked turkey, chicken or turkey broth, and juice from one lemon. Bring to a boil before reducing to a simmer. 
  • Cover pot with lid and cook for 15-20 minutes or until rice is tender. Remove from heat and serve with fresh chopped parsley.

Recipe Video

Notes

  • Storage: keep in the fridge for up to 5 days.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Healthy Recipes

View Post
By
30 Minutes or Less

Vegan Mushroom and Pea Risotto

By
Vegan Mushroom and Pea Risotto

This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

Vegan Mushroom and Pea Risotto

What is Risotto?

Risotto is a northern Italian rice dish. The name “Risotto” comes from the cooking technique in which you continuously stir the grains. The process involves gradually adding warm stock or broth like vegetable, chicken, fish, or beef to the grains, and over time, the liquid absorbs. The natural starches in the rice swell and thicken, creating a creamy consistency.

You’ll often find risotto on the menu at many high end restaurants, but it’s actually an incredibly easy recipe to make at home that takes less than 30 minutes from start to finish!

MAIN INGREDIENTS NEEDED TO MAKE Mushroom and Pea Risotto

  • Arborio Rice – This is generally the go-to rice for this recipe, but you can use Carnaroli Rice or Vialone Nano Rice instead.

  • Mushrooms

  • White Wine – Any dry wine works great. See under my Tips section for more info.

  • Vegetable Broth

  • Olive Oil

  • Frozen Peas

  • Herbs – garlic cloves, parsley

  • Salt

TIPS ON MAKING Vegan Mushroom and Pea Risotto

  • The best rice for risotto have plump, short- to medium-grains, with a high-starch content. Arborio rice is most commonly used for this dish since it has a high starch content which gives it a super creamy and slightly sticky texture.

  • Bring your vegetable broth to a gentle simmer in a saucepan before using it in this recipe. The broth should be hot when added to the rice.

  • I recommend using any white wine that has the words “dry” or “crisp” in the description. Sauvignon Blanc or Pinot Grigio are my go-tos! You can even use ½ cup of vegetable broth plus 1 tablespoon of lemon juice in place of the white wine in this recipe.

  • When risotto is finished, it should look creamy. If you run your spoon through the risotto, the risotto should flow slowly back to fill in the space. Another way to tell if your risotto is done is to taste it. The grains should be soft with a slight amount of bite to them. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.
Vegan Mushroom and Pea Risotto
Pin
Print

Vegan Mushroom and Pea Risotto

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

Ingredients

  • 2 Tablespoons Olive Oil

  • 10 Ounces Mushrooms (sliced)

  • 2 Whole Garlic Cloves

  • 1 Cup Finely Chopped Onion

  • 1 Cup Arborio Rice

  • 1 Teaspoon Salt

  • 1/2 Cup White Wine

  • 3 Cups Vegetable Broth (hot)

  • 1 Cup Frozen Peas

  • Fresh Chopped Parsley (for serving)

Directions

  • Heat olive oil in a large pot over medium heat. Once hot, add in the mushrooms, garlic, and onion. Cook for 8-10 minutes or until mushrooms are tender. 
  • In the same pot, add in the Arborio rice and salt. Stir and cook for 2-3 minutes to lightly toast the rice.
  • Pour in white wine and cook, stirring often, until liquid is absorbed, about 3 minutes. Then, pour in one cup of hot vegetable both, reduce the heat to medium-low, and simmer until liquid is absorbed.
  • Continue adding hot broth, one cup at a time, until rice has absorbed all liquid and is tender. Stir in the frozen peas until heated through, then serve warm with fresh parsley.

Recipe Video

Notes

  • Storage: Let it cool completely before transferring to an air tight container. It will last up to 5 days in the fridge.
  • To Reheat: Add it to the stove with a splash of water or broth to let it get creamy again.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

MORE HEALTHY RECIPES

View Post
By
30 Minutes or Less

Dairy-Free Clam Chowder

By
overhead image of a bowl of dairy-free clam chowder with gluten-free crackers on the side

This dairy-free clam chowder is irresistibly creamy, without any actual cream! This easy one-pot recipe is loaded with clams and restaurant-quality flavor.

a bowl of dairy-free clam chowder with a spoon in it

Clam chowder was one of those dishes that I quit cold-turkey when I went dairy-free. It was by no means easy, but it had to be done. Dairy-free clam chowder simply doesn’t exist on a menu anywhere (at least that I’m aware of). To me, and all my other non-dairy friends out there, I feel sorry for us!

I grew up in New England, and creamy clam chowders were a major part of my summer diet. Everywhere I went, if clam chowder was on the menu – I was ordering a cup! I was such a big chowder-enthusiast that at one point I participated in a clam chowder contest. I was a taste-tester by the way, as this was looooong before my recipe developer/food blogger days. So I guess, yes, you could say I’m a bit of a clam chowder aficionado of sorts. I don’t mean to brag, but like, you get it. Therefore, I’d say I’m a bit (ok more than a bit *hair flip*) qualified to be providing you with this dairy-free clam chowder recipe today.

Plenty of clams, chunks of tender potatoes, and a handful of fresh herbs are enveloped in a creamy chowder base. This dairy-free clam chowder tastes incredible with a sprinkling of fresh parsley and crushed gluten-free crackers on top – YUM!

What You Need To Make Dairy-Free Clam Chowder

Bacon – Consider this our secret ingredient! Bacon adds the perfect savory, almost smokey flavor to this recipe. You’ll start by crisping up the bacon in your pot. Then, removing the bacon and cooking the rest of the dish in the pot with its delicious rendered fat. You can either enjoy the bacon separately, or crumble it on top of your finished chowder. I personally love the latter and enjoy coming across little pieces of bacon throughout my dairy-free clam chowder.

Clam Juice – If you’ve never made clam chowder before, you’re probably not familiar with clam juice. I mean, clam chowder is the only reason I’ve ever purchased clam juice in my life. Don’t let the sound of this ingredient fool you, it contributes a subtle briny flavor to this recipe. If you can’t find clam juice, you can use an additional cup of chicken stock instead.

Canned Clams – These are surprisingly easy to find at most grocery stores! You can use either chopped or whole clams in this chowder. The kind you’d order at a restaurant most often contain chopped clams. However, I think both taste equally as great in this dairy-free clam chowder recipe.

Adjust This Recipe To Your Diet

  • Make it Paleo: Use arrowroot starch instead of cornstarch for a paleo clam chowder.
  • Make it Whole30: Similar to paleo, use arrowroot starch instead of corn starch and make sure that your dairy-free milk is Whole30 compliant!
Dairy-Free Clam Chowder
Print

Dairy-Free Clam Chowder

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: New EnglandDifficulty: Intermediate
Servings

6

servings
Cooking time

30

minutes
Total time

30

minutes

This dairy-free clam chowder is irresistibly creamy, without any actual cream! This easy one-pot recipe is loaded with clams and restaurant-quality flavor.

Ingredients

  • 4 slices bacon

  • 2 celery stalks, chopped

  • 1 yellow onion, chopped

  • 1 garlic clove, minced

  • 4 tablespoons corn starch, see Notes

  • 1 cup chicken stock

  • 1 (8 ounce) bottle clam juice

  • 3 yellow potatoes, peeled and cubed

  • 1 sprig fresh thyme, see Notes

  • 1/2 teaspoon salt

  • 1 bay leaf

  • 3 (6.5 ounce) cans whole or chopped clams

  • 1 cup dairy-free milk

  • Fresh chopped parsley, for serving

Directions

  • Cook bacon in a large pot or dutch oven until crispy, then remove and set aside on a paper towel-lined plate.
  • Add chopped celery and onion to the pot and cook over medium heat until soft, about 5 minutes. Then add in the garlic and cook for just 1 minute.
  • Add in the corn starch and mix until well combined, pour in the chicken stock and clam juice, then add in the potatoes, thyme, salt, and bay leaf. Bring to a boil then reduce to a simmer and cook for 15-20 minutes or until potatoes are easily pierced with a fork.
  • Pour in canned clams (with juice) and dairy-free milk, simmer for 3-5 minutes then taste and adjust seasoning as desired. Served with crumbled bacon and fresh parsley.

Recipe Video

Notes

  • Corn Starch: You can use arrowroot starch instead if you’d like.
  • Fresh Thyme: If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme instead.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Dairy-Free Dinner Recipes

View Post
By
30 Minutes or Less

One-Pot Lemon Pasta (Vegan, Gluten-Free)

By
Close up image of lemon pasta with parsley on top.

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more, hehe) of white wine create the most delicious sauce for this pasta dish. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Lemon pasta on a plate sprinkled with parsley and a side fo white wine.

I created this recipe for the lazy girl in me. She comes out every so often, especially on weekday nights when all I wanna do is melt into my couch with a bowl of chips and call it a day. Though because I know a bowl of chips isn’t enough to keep me full through the night – trust me, I’ve tried – I needed something filling, yet super easy to make.

I’ve had my sights set on a lemon pasta recipe for a while now. With the weather (finally!) getting warmer, I’ve been craving fresh, bright, citrusy foods. I’m at a point where I buy a bag of both lemons and limes every week at the grocery store and squeeze them over all my food and into my water. So the idea of combining my most current-favorite thing, lemon, and my always-favorite thing, pasta, was a no-brainer. I knew I wanted to keep my lemon pasta simple, and above all else EASY, so I settled on a one-pot dinner with just eight ingredients (one being salt). This one-pot lemon pasta has truly changed my lazy little life, and I’m sure it will yours too!

What You Need To Make One-Pot Lemon Pasta

Gluten-Free Pasta – Use whatever gluten-free pasta you’d like in this recipe. Any shape or brand will do! I used the Jovial Brown Rice Farfalle (aka Bow Tie) Pasta and highly recommend it. If you’re not gluten-free, feel free to use regular pasta instead.

Coconut Milk – Makes for an incredibly light and creamy sauce, but doesn’t taste like coconut. You could use any non-dairy milk you’d like in this recipe, but I love coconut milk for how nice and thick it is. If you’re not vegan/dairy-free, you can use heavy cream instead.

Vegetable Broth – Using broth instead of water in this recipe adds that much more flavor. It doesn’t have to be vegetable broth, though. If you’re not vegan, chicken broth works too.

Dry White Wine – I love the brightness a nice dry white wine adds to recipes. Sauvignon Blanc or Pinot Grigio work best in this recipe, or anything with “crisp” in the description. And if cooking with wine isn’t your thing, use one more cup of broth instead.

Lemon – Duh! Use plenty of lemon in this recipe. I know the recipe says 3 tablespoons, but I almost always add more. To get the juiciest lemon possible, push down with your palm and roll it across your countertop a few times. Then slice it open, squeeze the juice into a glass, and remove any seeds before using it in this recipe.

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use heavy cream instead of coconut milk and add 1/2 cup of parmesan cheese at the end!
  • Add Protein: Grilled chicken or sautéed shrimp would taste great over this one-pot lemon pasta.
One-Pot Lemon Pasta (V/GF)
Print

One-Pot Lemon Pasta (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Cooking time

15

minutes
Total time

15

minutes

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more hehe) of white wine create the most delicious sauce for this pasta recipe. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Ingredients

  • 1 Tablespoon Olive Oil, see Notes

  • 3 Garlic Cloves, minced

  • 12 Ounces Gluten-Free Pasta

  • 2 Teaspoons Salt

  • 1 Cup Coconut Milk, see Notes

  • 2 1/2 Cups Vegetable Broth, see Notes

  • 1 Cup Dry White Wine, see Notes

  • 3 Tablespoons Lemon Juice

  • 1 Teaspoon Lemon Zest

Directions

  • Add the olive oil and garlic to a large pot over medium heat, cook for 2-3 minutes.
  • Add in the pasta, salt, coconut milk, vegetable broth, and white wine. Bring to a boil and cook for 12 minutes or until pasta is al dente.
  • Turn off the heat, add in the lemon juice and zest, then stir to combine. Taste and adjust seasoning as desired.

Recipe Video

Notes

  • Olive Oil: You can use butter instead of olive oil.
  • Coconut Milk: If not vegan/dairy-free, use heavy cream instead.
  • Vegetable Broth: Chicken broth also works in this recipe!
  • White Wine: If you’d like to make this recipe without wine, use an extra one cup of broth instead.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Easy Delicious Recipes

View Post
By
30 Minutes or Less

Pasta Primavera (V/GF)

By
Pasta Primavera

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Pasta Primavera

Nothing gets me excited for warmer weather quite like a big ole’ bowl of pasta primavera. What I love most about this dish, is it’s easy to customize with whatever fresh veggies you have on-hand! This recipe is perfectly seasoned with tons of bright lemon juice and a delicious combination of dried and fresh herbs. I really can’t get enough of this stuff in the spring and summer. My favorite thing to do is make a HUGE batch of pasta primavera and enjoy it allllll week long. It’s the perfect quick, easy and healthy lunch or dinner!

What You Need To Make Pasta Primavera

Gluten-Free Pasta – You can of course use whatever pasta you’d like in this recipe. I prefer either a penne or farfalle (bow-ties) in my pasta primavera, but really any shape will work. And for my gluten-free people, Jovial Brown Rice Pasta is, and always will be my number one – but go ahead use your favorite gluten-free pasta!

Dried Italian Herbs – Using dried Italian herbs in your pasta primavera will make your life so much easier. It’s the difference between having to purchase four or five separate bottles of dried herbs at the store, versus just buying one bottle with all four or five herbs mixed in it. Also, if you don’t have dried Italian herbs in your kitchen, do yourself a favor and get some – I cook with these herbs often.

Peas – Both fresh and frozen peas will work in this recipe. I used frozen because it’s easier, but if you can get your hands on fresh peas, go ahead and use those! Regardless of which type you’re using, just throw them straight into the recipe – no need to defrost frozen peas ahead of time.

Lemon Juice – I loooooove the taste of lemon in my pasta primavera. Though if lemon’s not your thing, you can cut the amount in this recipe in half. But if you’re like me, feel free to add an extra tablespoon or two of lemon juice to this recipe.

Fresh Parsley or Basil – I’ve made this recipe using both types of fresh herbs and they were equally as incredible. This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

Adjust This Recipe To Your Dietary Needs

  • Make it Low-Carb: Use your favorite high-protein lentil or chickpea pasta in this recipe to make it higher in protein and lower in carbs.
  • Add Dairy: If you’re not dairy-free, sprinkle a little parmesan cheese on top of your finished dish.
  • Make it Paleo: Toss your cooked vegetables with some zucchini noodles for a paleo pasta primavera!
Pasta Primavera (V/GF)
Print

Pasta Primavera (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: Italian/AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Ingredients

  • 12 Ounces Gluten-Free Pasta, see NOTES

  • 2 Tablespoons Olive Oil

  • 1 Yellow Onion, chopped

  • 8 Ounces Asparagus, cut into 1 1/2-inch pieces

  • 1 Yellow Bell Pepper, cut into strips

  • 1 Red Bell Pepper, cut into strips

  • 1 Zucchini, chopped

  • 1 Yellow Squash, chopped

  • 1 Cup Peas

  • 3 Garlic Cloves, minced

  • 1 Tablespoon Dried Italian Herbs

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

  • 1 Cup Grape Tomatoes, halved

  • 2 Tablespoons Lemon Juice

  • 1/4 Cup Fresh Parsley or Basil, chopped

Directions

  • Cook pasta according to the package directions (don’t forget to salt your pasta water!).Pasta Primavera Process Photo 1
  • While the pasta cooks, heat the olive oil in a large pot or skillet. Add in the onion and cook until soft, about 5 minutes.Pasta Primavera Process Photo 2
  • Add in the asparagus, yellow bell pepper, and red bell pepper – cook for 2-3 more minutes.Pasta Primavera Process Photo 3
  • Add in the zucchini, squash, peas, garlic, Italian herb, salt, and pepper. Mix to combine and cook for 2-3 minutes.Pasta Primavera Process Photo 4
  • Turn off the heat, add in your cooked pasta, grape tomatoes, lemon juice, and parsley.Pasta Primavera Process Photo 5

Notes

  • Gluten-Free Pasta: I use and love Jovial Brown Rice Farfalle Pasta in this recipe, but any gluten-free pasta will work.
  • Feel free to add in or remove any vegetables you’d like. The point of this pasta is to be loaded with your favorite fresh vegetables. Have fun with this recipe and don’t be scared to make it your own!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Delicious Pasta Recipes

View Post
By