These Crispy Baked Chicken Wings are perfect for any holiday party. They and lightly breaded and baked to a crisp yet tender wing that is better than any fried wing I’ve ever eaten.
Month: January 2018
Creamy, wholesome Instant Pot Steel Cut Pumpkin Oats cook quickly and easily with very little and no stirring required. This is my favorite Steel Cut Oat recipe!
It’s officially 2018 and I’m super excited to be starting a new year with you. That means new recipes, lots of sharing, and many many tasty meals ahead. I seems a little odd to me, but I’ve decided to share something super simple today: my Instant Pot Steel Cut Oats, Basic Recipe. If you’re one of the many who received an Instant Pot over the holidays, I bet you’re excited to dive in and get cooking! This recipe is one you should learn so that you can make warm, steel cut oats all year long. If you’re still eyeing the Instant Pot, I highly recommend this Instant Pot (8 quart). (they also have a 6 quart and 3 quart available)
Steel cut oats are so healthy, wholesome, and make a perfect breakfast. I eat them all the time! Prior to using the instant pot, I would make them on the stove, but that requires a lot more attention. Now I just prep them, put them in the Instant Pot and walk away until they’re done. They take about as long, but require NO supervision at all. Which is exactly how I like my breakfast.
I played with the recipe several times to come up with one that resulted in the consistency I like for my oats. They are chewy and creamy. Some of you make like a softer oat, so you could cook them for 12 minutes. Try 10 and see, you can adjust as needed. I use water in this recipe. The oats turn out thick and creamy this way, no milk needed.
I’m including ingredients below for cinnamon raisin oats, but you can play with the spices and ingredients a lot to make so many different varieties. One of my favorites is Pumpkin Steel Cut Oats. I hope you enjoy this recipe for Instant Pot Steel Cut Oats, take a picture and let me know which varieties you like best!
Healthy Zuppa Toscana Soup is a healthier version of a classic soup with amazing flavor. This soup is delicious, creamy and satisfying without a lot of sodium and calories.
Stuffed Poblano Peppers might just be my new favorite dish. That’s a big deal and a strong statement. So let’s soften that a bit and just say that I definitely enjoyed them more than traditional stuffed bell peppers. No offense to regular bell peppers, I’ll still use them in things like Italian sausage and peppers and stir fry. But they are now 2nd best in my mind. Roasting the poblano peppers really brings out their amazing flavor. The mild heat and subtle sweetness of poblano peppers taste as if they were destined to be stuffed full of delicious ingredients. You’re going to see different versions of these to come so be prepared. I’m already thinking of all tasty variations I can make and I’m super excited!
This is a vegetarian recipe. Vegan, if you omit the cheese and sub in the nutritional yeast, which is how we ate them. But guys, seriously…you aren’t going to be missing meat. There is too much greatness happening with all of the other ingredients.
I chose to use farro as the “stuffing” for these peppers. Pro tip: Make the farro ahead of time to whip these up a little faster. Farro is delicious, healthy, and packed with fiber. I think it has a slightly nutty taste and is a little more chewy than plain rice. It’s a favorite in our house (obviously). If you don’t have farro, feel free to use any grain you prefer. Quinoa or rice would be good alternatives. But hey, if you’re like me then you enjoy experimenting with new ingredients, and maybe you’ll discover that you also like farro more than plain old rice.
Don’t forget to garnish your stuffed pepper with avocado and cilantro. However, if you’re feeling even more creative, you could make this avocado lime dressing to drizzle on top. Regardless, you need to add these stuffed poblano peppers to your meal plan for next week. Planning head makes life a little easier and healthier too!
When you make stuffed poblano peppers, make sure to snap a quick pick and tag us #straightandfarro on instagram. I love to see what you’re making, friends!
These amazing vegetarian sweet potato enchiladas are everything. I cannot get enough of them right now. They’re filled with roasted sweet potatoes, black beans, spinach, and onions. Not only that, but they area seasoned perfectly with cumin and smoked paprika which compliment the roasted sweet […]
A satisfying and wholesome salad filled with amazing fall ingredients. This is one salad that will have your taste buds doing a happy dance.
I don’t typically use words like “skinny” in my recipe titles. Mainly because skinny makes me think of body image and I’d rather not cause others to think about their body image than what they already do. This recipe is an exception and is named Skinny Cabbage Vegetable Soup in honor of my dad. Yep, that’s right – my meat and potatoes loving father. Here’s the story.
This is my mom’s skinny cabbage soup recipe. She makes it often and when she comes to visit me, she always brings me frozen soup. (Super mom, right?). And this soup is really delicious. I enjoy it, my mom loves it, but my dad won’t eat it. Why? He is a STRICTLY meat and potatoes man. I’ve tried to convert him on countless occasions, but he “neeeeeeds meat with all meals”. Trust me, I am not done working on that man. He dubbed this “Carol’s Skinny Soup”. So really, the recipe name came from him. Now, whenever I call home and my mom is making this, they refer to it as skinny soup. Even my mom’s co-workers call it skinny soup. Needless to say, I couldn’t resist using the name.
Skinny Cabbage Vegetable Soup is full of flavor, guys. And tons and tons of veggies. Did I mention all the veggies? There are so many health benefits I can’t even count them on one hand. It’s anti-inflammatory and detoxifying. It’s good for your skin as well as your heart. And truthfully, it’s good for your waistline too, so if you’ve been indulging and want to get back on track, this ones for you. And the best part, you can toss in ANY extra veggies that you have laying around. This soup also freezes really really well, so make a big batch and freeze it for healthy lunches. It’s so simple and delicious! My dad really doesn’t know what he’s missing.