An Amazing Vegetarian Paella

Let’s make paella! You can absolutely do it, and for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan. Many paellas feature various meats and seafoods, but vegetarian paella can be a revelation. This version is fully loaded with a rainbow of seasonal vegetables cooked into a saffron and paprika-scented rice based dream. 

Once you have the technique down, the adaptations can be endless. Paella is a great way to use up random seasonal vegetables in your crisper, and leftovers are A-plus. And I’m going to tell you how it can be week-night friendly. Really!

An Amazing Vegetarian Paella Recipe

You Don’t Need a Special Paella Pan

If you have a traditional paella pan, great! Use it. That said, don’t let the lack of a special pan foil your paella endeavors. I’ve successfully cooked paella in copper pans (a favorite), as well as stainless steel, and cast iron. Use what you have, the wider the better. I’m including instructions for two different sized pans in the recipe, please reference the head notes. 

How to Make Paella Weeknight Friendly

Paella can be a great, realistic go-to weeknight recipe if you do one thing. Keep this sofrito on hand. Have some ready in the refrigerator, keep back up in the freezer. If you have a bit of saffron and paprika around, with some broth, rice, and seasonal vegetables, you’re ready to make paella. And it’s quite simple.

An Amazing Vegetarian Paella Recipe

The Best Rice For Paella

Choosing the right rice for paella is key. Ideally, you want a short-grain, stubby paella rice, something like this, or this. Look for Bomba. Paella rices are celebrated for being able to absorb more water (or broth) than other rices, while maintaining structure. This translates to a paella with definition between grains – no mushy rice. I also love this article about choosing rice for paella with Russ Moore (of Camino in Oakland, CA). He uses a well-rinsed, local, Japanese short-grain varietal, and his paella is beautiful. If you do experiment with non-paella rice varietals, you’ll need to play around a bit and adjust the liquids.

Can I Use Brown Rice?

I’ve tried. I’ve tested 100% brown rice paella, and blends. Here’s the problem. Brown rice takes a lot longer to cook comparatively. So, the way paella comes together is the following. You get all your ingredients in the pan, stir once, and then leave it alone. This is half the battle when it comes to achieving a golden-crusted bottom (desirable!), see below. When you use brown rice, you end up with overcooked vegetables, because you need to cook it so long. My advice? Stick with tradition and use a short-grain paella rice.

The Trick to Achieving Socarrat Magic

Today’s recipe focuses on paella made indoors, in a modern kitchen. That said, many paella are cooked grilled, over open flame. One of the things you hope to achieve in either scenario is socarrat – that golden crusted rice bottom. The skill, of course, coming from just the right amount of toastiness – not too little, not burned. If you’re brave, give your paella a moment or so on a burner, after removing from the oven, to  increase your likelihood of some good socarrat! Takes some practice.

How to Make Vegetarian Paella Awesome

Here’s the deal, you need to load up on seasonal vegetables. Experiment! There are so many ingredients that are fair game here. I like ingredients with a bit of structure, that can handle some cooking time. Asparagus (thicker stem vs. skinny), baby artichokes, summer squash, fava beans, cherry tomatoes, peas, etc.

Paella Verde Variation

A green version of the paella you see pictured here is fantastic. Simply stir in 1/4 pound of well chopped spinach or kale with the other vegetables.

This recent paella bender was inspired by a beautiful paella birthday dinner cooked by my friend Bonni Evensen. You can see pics in my Instagram feed.

Continue reading An Amazing Vegetarian Paella on 101 Cookbooks

Original source:

Easy Homemade BBQ Sauce

Easy Homemade BBQ Sauce

This Easy Homemade BBQ Sauce Recipe is bold, tangy, sweet, and smoky! It’s great for brushing onto chicken, steak, or even using as a dipping sauce!

I will tell you, as the summer has gone on, I have used my fair share of bottled BBQ sauces. I feel like I go through them so fast! AND turns out, even when I buy them in bulk, I tend to run out and not realize it…which is where today’s Homemade BBQ Sauce recipe comes in.

Continue reading Easy Homemade BBQ Sauce at Cookies and Cups.

Original source:

Chinese Pepper Steak

Pepper Steak


1 pound top sirloin steak or flank steak, cut into very thin strips
1/4 cup soy sauce (divided)
1/3 cup Shaoxing wine (divided)
2 tablespoons cornstarch
1/2 cup low-sodium chicken stock
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 large onion, cut into 1-inch dice (about 1 1/2 cups)
2 medium cloves garlic, finely minced
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste
2-3 tablespoons Sriracha


Combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature or up to 3 hours in the refrigerator.

Combine remaining soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.

Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a small bowl and set aside.

When ready to cook, heat 1 tablespoon oil in a wok or a large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute more. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef. Repeat with 1 more tablespoon oil and half of the peppers and onions. Transfer to the bowl with the beef. Repeat with remaining oil and remaining peppers/onions.

Return pan to high heat and add the peppers/onions/beef and the garlic/ginger/scallion mixture. Cook, tossing and stirring until incorporated about 30 seconds. Add sauce and cook, tossing and stirring constantly until thickened, about 45 seconds longer. If you like your Chinese recipes with spice add several tablespoons of Sriracha.

Carefully transfer to a serving platter and serve with rice

Original source:

Crispy Mozzarella Bites

I feel like 50% of my parenting job is coming up with snacks for my kids. That might sound crazy but if you’ve ever seen a hunger tantrum from a 3-year old, you know the importance of snacks! I came up with these Crispy Mozzarella Bites as fun twist on the traditional cheese stick snack! […]

The post Crispy Mozzarella Bites appeared first on Macheesmo.

Original source:

The Friday Buzz: Tiny Desk Concerts, Kiwi Tasting, and Apron Obsessions

Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! On the docket for this week…. Tiny Desk Concerts, Kiwi Tasting, Apron Obsessions, and so much more!

Continue reading “The Friday Buzz: Tiny Desk Concerts, Kiwi Tasting, and Apron Obsessions” »

Original source:

No Fuss Healthy Coconut Tart.

No Fuss Healthy Coconut Tart | #vegan #nobake #healthydessert #healthy

This No Fuss Healthy Coconut Tart is that go-to dessert…super easy, delicious, pretty, and just so happens to be vegan and gluten-free. The filling is made with four base ingredients, coconut cream, honey, lemon, vanilla extract, and white chocolate…only if you’d like. The crust is a mix of salty cashews, sweet coconut, dates, and a […]

The post No Fuss Healthy Coconut Tart. appeared first on Half Baked Harvest.

Original source:

Berry Swirl Ice Cream (Vegan, Dairy-free)

As far as ice cream goes, berry swirl ice cream is my favorite. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make a classic version (and will post that version before the weekend), but wanted to challenge myself to create a vegan, dairy-free version as well. A lot of you requested one when I posted about it to Instagram the other day.
Berry Swirl Ice Cream (Vegan, Dairy-free)

The Recipe

I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice.

I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a “blender custard” instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or pistachio gelatos you might get in Italy, but it’s really nice alongside the vibrant berry swirl. The dairy based version I make uses a classic vanilla swirl, creamy brightness. This is a slightly different beast, but a big hit with kids and adults!

Continue reading Berry Swirl Ice Cream (Vegan, Dairy-free) on 101 Cookbooks

Original source:

Strawberry Coconut Cheesecake

This Strawberry Coconut Cheesecake is full of so many delicious flavors!

Strawberry Coconut Cheesecake

Many years ago, when I was first really getting into cooking and baking, I baked this Strawberry Coconut Cheesecake.  The recipe is originally from Bon Appetit. And I baked it for a contest at the San Diego County Fair. I ended up winning 2nd place in the cheesecake contest, and for that… I got a ribbon!

It really is a delicious cheesecake.  The filling of the cheesecake is flavored with coconut, but there aren’t any flakes of coconut floating around in the cheesecake filling itself. And it’s topped with plenty of fresh strawberries.

Strawberry Coconut Cheesecake

If you are a fan of coconut flakes, you can edge the side of the Strawberry Coconut Cheesecake in coconut flakes too.  But that’s totally optional.  It will be delicious either way, but I know that some people are not big fans of the texture of flaked coconut… so it’s okay to leave it off.

Personally, I love the flavor of coconut… but the flakes aren’t my favorite.  So I usually leave them off the edges. The photos here show it with the flakes.

slice of Strawberry Coconut Cheesecake

What is cream of coconut?

It’s sold in a can, and it can usually be found near the other cocktail mixers.  Sometimes you can find it in the baking aisle. If you can’t find it, ask!  Do not substitute coconut milk or coconut cream.  Cream of coconut is the sweetened version of coconut cream.  You need that for this recipe!

slice of Strawberry Coconut Cheesecake

How to toast coconut:

For this recipe, you’ll need toasted coconut to add to the crust ingredients.  If you want, you can also add toasted coconut (or regular, as pictured) to the sides of the cheesecake.  To toast coconut, preheat your oven to 325°F. Spread the coconut flakes on a baking sheet in a thin layer and bake in the preheated oven. The flakes will toast very quickly and won’t take more than 5 to 10 minutes. After a few minutes stir the coconut so it’s all toasting evenly. Keep a close eye on it- you don’t want it to burn.

bite of Strawberry Coconut Cheesecake

This Strawberry Coconut Cheesecake is a showstopper dessert.  It’s pretty enough for a special occasion.  Enjoy!

Here are a few more cheesecake recipes you might like to try:

  • New York Style Cheesecake
  • Key Lime Cheesecake
  • Red Velvet Cheesecake
  • Lemon Cheesecake
  • No Bake Cheesecake
  • Chocolate Chip Cheesecake
  • Mango Lime Cheesecake
  • Pumpkin Cheesecake

Strawberry Coconut Cheesecake

Totally perfect combination of flavors in a cheesecake- strawberry and coconut!


  • 2 tablespoons butter, (divided and melted)
  • 3/4 cup graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut, (toasted and cooled)
  • 1/4 cup granulated white sugar


  • Three 8-ounce packages cream cheese, (at room temperature)
  • 1 cup granulated white sugar
  • 1/4 cup (1/2 stick) unsalted butter, (at room temperature)
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 1 cup canned sweetened cream of coconut ((such as Coco Lopez))
  • 1/4 cup coconut rum ((such as Malibu))
  • 1 1/2 teaspoons coconut extract


  • 1/4 cup seedless strawberry jam
  • 2 tablespoons water
  • 3 pints strawberries, (stemmed and sliced)
  • more flaked coconut, (for edging the side of the cheesecake (optional))


  1. Preheat oven to 350°F. Brush 9-inch diameter springform pan with 2-inch sides with 1 tablespoon melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.


  1. In a large bowl, use an electric mixer to combine the cream cheese, butter, sugar and cornstarch until well blended. Beat in the eggs 1 at a time. Then beat in the cream of coconut, rum and coconut extract. Pour the batter over the baked crust. Lay out 2 layers of heavy duty foil; set the pan on top of the foil and lift it into a large roasting pan. Fold the sides up to create a "bowl" with the foil. Add enough water to the roasting pan to come 1 inch up the sides of the cake pan (making sure the pan is protected by the foil). Cover the whole roasting pan with foil.

  2. Bake the cheesecake in the roasting pan for 1 hour. Remove the foil. Bake until the cheesecake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove and cool in the water bath for 2 hours. Then remove from the water; gently remove sides of springform pan. Chill the cheesecake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.

PREPARE TOPPING (on the day of serving):

  1. Simmer the jam and 2 tablespoons of water in a small saucepan. Brush the top of the cheesecake with warm jam. Overlap the berries atop the cheesecake, covering completely. Brush the remaining jam over the berries. If you want to edge the side of the cheesecake with coconut, you can do that too. Chill until ready to serve.

Strawberry Coconut Cheesecake

The post Strawberry Coconut Cheesecake appeared first on Recipe Girl®.

Original source:

Souper Creamy Lemon Butter Cheesy Zucchini Orzo.

Souper Creamy Lemon Butter Cheesy Zucchini Orzo | #orzo #easyrecipes #zucchini

Souper Creamy Lemon Butter Cheesy Zucchini Orzo!! Kind of like risotto, kind of like soup, kind of DELICIOUS…the ultimate bowl of summer comfort. This simple zucchini orzo is made in under 30 minutes, uses just one skillet, and is a great way to use up that summertime zucchini. It’s creamy, garlicky, packed with zucchini, and […]

The post Souper Creamy Lemon Butter Cheesy Zucchini Orzo. appeared first on Half Baked Harvest.

Original source:

In The Mood For A Cookie ?

Tip: The baking time will vary depending on how many cookie sheets are in the oven at the same time. I have found that if two cookie sheets are in the oven, the cookies below take 20 minutes. If one sheet is in the oven then the cookies take 15 minutes to bake.

Honey Oatmeal Raisin Cookies

Makes 2 dozen


3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1⁄2 cups rolled oats, not instant
1 cup raisins


Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg, and water thoroughly.
Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet mixture and combine. Stir in the raisins.

Drop by teaspoonfuls onto the cookie sheet. Bake 15-20 minutes, switching the pans on the racks after 10 minutes. Cool on the pan for 5 minutes and then move to a wire rack. Keep in an airtight container or freeze.

Peanut Butter-Chocolate Chip Cookies

Makes 3 dozen


1/2 cup very soft room temperature unsalted butter
1/2 cup natural creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups all-purpose flour
1 cup of chocolate chips


Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. The butter should sit on the counter for a few hours to get very soft.

Beat the butter with the peanut butter in an electric mixer until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in the flour, a ½ cup at a time, until the cookie dough comes together. Stir in chocolate chips.
Using a cookie scoop drop cookie dough balls onto prepared cookie sheets. Bake cookies for 15-20 minutes, switching pans on the oven racks after 10 minutes. Cool on the pan for 5 minutes and then move to a wire rack.
Store in an airtight container for up to 3 days or freeze.

Original source: