This warming, satisfying lentil and vegetable soup comes together in just 30 minutes. For a vegetarian recipe made almost entirely from pantry staples (and I mean true staples, not staples from some well-stocked dream kitchen), this vegetable soup is surprisingly delicious. It’s thickened by pureeing a portion of the soup and then stirring it back into the pot. The soup takes just 30 minutes to come together, start to finish, yet tastes like you spent all day in the kitchen, and it’s good for you, too. For the cooked vegetables, feel free to use any quick-cooking, frozen, or leftover vegetables you have on hand. The recipe is extremely flexible and very hearty! What you’ll need to make Chickpea, lentil and vegetable soup Before we get started, a few words about the ingredients. It’s important to use red lentils, as opposed to another variety: they cook quickly, add wonderful flavor and thicken the soup nicely. The recipe only calls for a third of a cup; don’t be tempted to add more or your soup will turn to sludge. As for the green vegetables, I like to use frozen peas and green beans but you can use any quick cooking, frozen or leftover vegetables you have on hand. The recipe is very flexible! Step-by-Step Instructions Begin by cooking the onions in olive oil until soft. Add the carrots, garlic, smoked paprika and cumin and cook until fragrant, a few minutes. Add the broth, tomatoes, lentils, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas and continue cooking 10 minutes more. Remove a few cups of the soup and place in a blender or food processor. Purée until smooth. Pour the puréed soup back into the pot. Stir and taste; if you want the soup to be thicker, purée a bit more. Add the vegetables. Bring the soup back to a simmer and serve.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Smoky Chickpea, Red Lentil & Vegetable Soup.

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille is a bright and chunky summer vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes. It is rich with the flavor of olive oil, garlic, and fresh herbs. Making it properly takes a bit of time, so I suggest cooking a big batch over the weekend. That way, you’ll have a tasty and colorful base for meals throughout the week. With a little imagination, there are endless ways to use ratatouille, such as: As a vegetarian main course over grains or polenta Alongside roasted or grilled meats and fish Shakshuka-style with poached eggs Tossed with pasta Folded into omelets or frittatas Dolloped over crostini with goat cheese Straight from the fridge as a snack (it’s delicious cold) What You’ll Need To Make Ratatouille Step-by-Step Instructions Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. How To Make Ahead & Freeze Ratatouille If possible, you should make ratatouille at least a day ahead of time — like most stews, the taste improves after the flavors have a chance to mingle in the refrigerator. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months for a taste of summer once the cooler weather arrives. Enjoy! Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Ratatouille.

These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.   The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to my chicken kabobs, grilled chicken or or Greek-style lamb burgers. What you’ll need to make Zucchini Fritters How to make Zucchini Fritters Begin by shredding the zucchini on a box grater or in a food processor. Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid. Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be a lot of liquid. Whisk the eggs in a medium mixing bowl. Add the zucchini, scallions, dill, feta, garlic, and pepper. Mix well. Sprinkle the flour (or corn starch) and baking powder over top. Stir again until evenly mixed. Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides. Drain the zucchini fritters on paper towels. Serve warm or room temperature with lemon wedges.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Zucchini Fritters with Feta and Dill.

Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself. My kids love anything with meatballs in it (especially mini meatballs), so there’s always excitement at our house when Italian wedding soup is on the menu. The name “wedding soup” comes from the Italian phrase minestra maritata – or “married soup” – which is a reference to the way the flavors combine, like a happy marriage. Wedding soup is traditionally made from a rich, long-cooked homemade chicken stock. To save time and mimic the same rich flavor, I use a combination of high-quality store-bought broth fortified with wine and lots of veggies. For the meatballs, my secret is to add ground sausage to the beef mixture, which adds tons of flavor without the need for lots of other seasonings. The most tedious part of the recipe is rolling the little meatballs – the recipe makes 50 – but I usually get one of the kids to help. Similar to another classic Italian soup chockfull of veggies and pasta, pasta e fagioli, Italian wedding soup can be a meal unto itself. Serve it with focaccia and a salad and dinner is done. What you’ll need to make Italian Wedding Soup Note that the recipe calls for regular (not low-sodium) chicken and beef broth. I find the soup to be a bit bland with the low-sodium varieties, but if you special dietary considerations, go ahead and use low-sodium and season to taste before serving. Step-by-Step Instructions Begin by making the meatballs. In a large bowl, beat the egg with the chives, sage and garlic. Add the ground beef, sausage, cheese, breadcrumbs, and salt. Mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1 inch in diameter) and place on a greased oven-safe rack. (If you don’t have an oven-safe rack, it’s fine to cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to collect around the meatballs.) Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside. To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions).   Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano. Make It Ahead If you’d like to make this soup part of your rotation and want to shave off a little time for the next time around, double the recipe for the meatballs and freeze half. That way, all you’ll have to do is make the soup and add the meatballs to it as directed in the recipe. (They may take a few extra minutes to warm through if you’re adding them directly from the freezer.)   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Italian Wedding Soup.

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.   Cauliflower rice — which is just cauliflower grated into rice-like bits — really does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. In this quick and easy cauliflower fried rice recipe, I sauté grated cauliflower with aromatics, vegetables, soy sauce, and eggs, much like Chinese fried rice. It’s a healthy, low-carb dish that’s hearty enough to serve as a main course. Cauliflower has a mild flavor that makes it an excellent blank canvas for other flavors. In addition to rice, it makes a great substitute for mashed potatoes in my cauliflower purée with thyme recipe. It’s also excellent roasted in my roasted cauliflower recipe. What You’ll Need To Make Cauliflower Fried Rice You’ll likely be able to find grated cauliflower in the produce or frozen vegetable section of your supermarket. But if not, it’s simple to make using a food processor (use the grating disc) or hand grater. How To Make Cauliflower Fried Rice As with any quick stir-fry, it’s important to have all of your ingredients prepped before you start cooking. Begin by heating a few teaspoons of oil in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and cook over medium heat until scrambled. Set the eggs aside, then sauté the scallions, ginger, and garlic in oil until softened. Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using), and scrambled eggs. Taste and adjust seasoning if necessary. Serve hot and enjoy!   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Cauliflower Fried Rice.

The recipe by Jenn Segal I love this lasagna recipe because it combines the comforting flavors I grew up with and the elegance of a restaurant-style dish. It's easy to make thanks to oven-ready (no-boil) noodles, which save time and taste almost like fresh pasta. The layers feature a rich meat sauce with Italian sausage, vegetables, crushed tomatoes, and cream, along with creamy ricotta, gooey mozzarella, and Parmesan cheese. Baked until golden and bubbly, it’s the perfect dish for a crowd and holds up well when reheated or frozen. This is my go-to lasagna recipe! What you’ll need to make lasagna No-boil lasagna noodles are a convenient option found in the pasta section of most grocery stores. I personally recommend the Barilla brand. These noodles don't require boiling, making them easier to use without the hassle of sticking together, which is common with traditional lasagna noodles. Step-by-Step Instructions 1. Make the Sauce Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly. Pulse until minced but not puréed, so that they melt into the sauce. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage. Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside. Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary. Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes. Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves. Stir and bring to a boil. Reduce the heat and simmer until the sauce is thickened, about 20 minutes. Add the sausage back to the pot. Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard. 2. Make the Ricotta Filling Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined, then add the basil. Pulse until the basil is finely chopped. 3. Assemble the Lasagna Spread about 1-1/2 cups of sauce in the bottom of the baking dish. Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles. Spread the ricotta mixture evenly over the noodles. Sprinkle with 3/4 cup mozzarella cheese. Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Regg Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for 15 to 20 minutes before serving.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Classic Lasagna.

This orecchiette pasta dish is packed with flavor and quick to make — and the whole family gobbles it up, broccoli and all. Sometimes it seems impossible to make a meal that pleases the whole family. What one child happily eats, the other one is “not in the mood for.” But every once in a while, I come upon a recipe that everyone lvoes, like this orecchiette pasta dish adapted from Lidia’s Italian Table by Lidia Bastianich. Not only is it quick and easy to make — 25 minutes tops — but the whole family devours it, broccoli and all. What you’ll need to make orecchiette with Sausage & Broccoli Orecchiette is named for its shape, which resembles a small ear (the Italian word orecchiette means small ear). If you can’t find it, it’s fine to substitute another pasta, like farfalle or fusilli. talian sausage is a great ingredient to have on hand for weeknight dinners. Not only is it quick and easy to cook, but it’s also flavored with a variety of aromatics, herbs and spices, such as garlic and fennel, which add depth and complexity to pasta dishes without the need for a lot of additional seasoning. This makes it an easy and convenient way to add flavor to pasta dishes, such as baked ziti and lasagna. Buy bulk sausage, or sausage meat without the casing, if possible (it’s often easy to find around holiday season as it’s used in stuffing recipes). Otherwise, just squeeze the sausage meat out of the casing. Pecorino Romano is a hard, salty, and pungent Italian cheese made from sheep’s milk. It’s readily available in grated form in the cheese section of most large supermarkets but if you can’t find it, it’s fine to substitute Parmigiano Reggiano. How to make orecchiette with Sausage & Broccoli Begin by cooking the pasta. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet and add the sausage. Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5 to 6 minutes. Add the garlic and cook a minute more. Add the remaining 4 tablespoons of olive oil, broccoli, chicken broth, salt and red pepper flakes. Cook, stirring frequently, until the broccoli is tender-crisp, 3 to 4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce. Add the sausage and broccoli mixture to the drained pasta and toss well, along with half of the grated cheese. Transfer the pasta to a serving bowl or individual bowls and top with the remaining grated cheese.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Orecchiette with Sausage and Broccoli.

If you love BLTs but crave something lighter without sacrificing flavor, this BLT salad with grilled chicken hits the spot. It’s all the goodness of your favorite sandwich in a satisfying salad. If you like BLTs, then this flavor-packed BLT salad is for you. Along with the B, the L, and the T, there’s grilled chicken and shredded Cheddar cheese thrown in for good measure, making the salad substantial enough to serve as a main course. If you’d like to make all the components from scratch, I recommend this easy hands-off method for cooking the bacon and leftovers of this grilled chicken recipe. That said, I often use store-bought shortcuts for this salad, like pre-washed romaine hearts, fully-cooked bacon that just needs to be zapped in the microwave, and the grilled chicken slices sold in the refrigerated section at the grocery store (rotisserie chicken works great, too). The only thing I insist on making from scratch is the vinaigrette, and that only takes a few minutes. Keep in mind that the recipe makes two generous main course salads, so if you’re serving more people, adjust accordingly. The vinaigrette keeps nicely for several days and can be made ahead of time. What you’ll need to make blt salad with chicken Step-by-Step Instructions   Put the lettuce in a large bowl, pour about 1/2 cup of the vinaigrette onto the lettuce, and toss well. Taste and add a few more tablespoons of vinaigrette, if desired. Add the bacon, chicken, tomatoes, and cheese. Toss gently to combine. Serve the salad with the remaining dressing on the side.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – BLT Salad with Chicken.

This easy butter chicken recipe features ultra-tender chicken simmered in a rich, creamy, spice-infused tomato sauce. A staple menu item in many Indian restaurants in the U.S., butter chicken was supposedly created when a restaurateur in India combined leftover chicken with a tomato sauce enriched with butter and cream. Traditionally, the chicken for this dish is marinated in yogurt, lemon, and spices and then cooked in a clay oven called a tandoor. To save time and make the dish home cook-friendly, I sauté unmarinated, seasoned chicken in a skillet and then briefly simmer it in a creamy, spice-infused tomato sauce. This results in ultra-tender chicken. In fact, one reader remarked that this must be called “butter chicken” because the chicken is so tender, it’s like “buttah!” Along with basmati rice or naan, I love a little mango chutney on the side; it adds a delicious gingery sweetness that complements the chicken. What You’ll Need To Make Butter Chicken with Mango Chutney Step-by-Step Instructions In a medium bowl, sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1 teaspoon of the garam masala; toss to coat evenly. Add the flour. Toss again, making sure the chicken is well coated. In a large nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes. Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more. Using the tongs, transfer the chicken to a plate and set aside while you make the sauce (you’ll use the skillet in the next step—there’s no need to wash it). Melt the remaining tablespoon butter in the same skillet over medium heat. Add the onion and ginger and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala; stir and cook 1 minute more. Add the tomato sauce, cream, sugar, pepper, water, and the remaining 1/2 teaspoon salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes. Add the chicken along with any accumulated juices, to the sauce. Simmer a few minutes, until the chicken is warmed through. Taste the sauce and adjust the seasoning if necessary. Sprinkle with the cilantro, if using. Serve with basmati rice and mango chutney.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Butter Chicken.

This template is for a clean structured ASP.NET Core API project, following the RESTful principles, Clean Architecture principles, SOLID design principles, implementing the Dependency Injection, Repository, and Unit of Work design pattern, and utilizing Entity Framework Core for data access. It provides a standardized structure and organization for building robust and maintainable ASP.NET Core API applications with complete CRUD (Create, Read, Update, Delete) operations. Project Structure The project structure is designed to promote separation of concerns and modularity, making it easier to understand, test, and maintain the application. ├── src │ ├── Core # Contains the core business logic, domain models, view models, etc. │ ├── Infrastructure # Contains infrastructure concerns such as data access, external services, etc. │ └── API # Contains the API layer, including controllers, extensions, etc. ├── tests │ ├── Core.Tests # Contains unit tests for the core layer │ ├── Infrastructure.Tests # Contains unit tests for the infrastructure layer │ └── API.Tests # Contains unit tests for the API layer └── README.md # Project documentation (you are here!) REST API The API project contains the controllers responsible for handling HTTP requests and responses, adhering to RESTful principles. Here’s an overview of the key components involved in building RESTful APIs using ASP.NET Core: Controllers: The API project contains controllers that handle HTTP requests and responses. Each controller is responsible for a specific resource or entity. Controllers define HTTP methods (GET, POST, PUT, DELETE) that map to specific actions for CRUD operations on entities. Models/DTOs: The Core project may contain Data Transfer Objects (DTOs) that represent the data to be sent over the API. DTOs help in decoupling the client’s data format from the server’s data format. Routing: The routing mechanism in ASP.NET Core maps incoming HTTP requests to the appropriate controller and action method based on the URL. RESTful APIs typically use a resource-based URL pattern. HTTP Methods: RESTful APIs use standard HTTP methods (GET, POST, PUT, DELETE) to perform CRUD operations on resources. Each HTTP method corresponds to a specific action on the API. Status Codes: RESTful APIs use standard HTTP status codes to indicate the success or failure of an API request. For example, 200 (OK) for successful GET requests, 201 (Created) for successful POST requests, 204 (No Content) for successful DELETE requests, etc. Validation: RESTful APIs should include proper validation logic to ensure that incoming data is valid and adheres to the expected format. Getting Started To use this project template, follow the steps below: Ensure the .NET 7 SDK is installed on your machine. Clone or download this repository to your local machine. Open the solution in your preferred IDE (e.g., Visual Studio, Visual Studio Code). Build the solution to restore NuGet packages and compile the code. Configure the necessary database connection settings in the appsettings.json file of the Infrastructure project. Open the Package Manager Console, select Project.Infrastructure project, and run the Update-Database command to create the database. Run the application by starting the Project.API project. Project Features This project template includes the following features: Clean Architecture: The project is structured according to the principles of Clean Architecture, which promotes the separation of concerns and a clear division of responsibilities. SOLID Design Principles: The code adheres to SOLID principles (Single Responsibility, Open-Closed, Liskov Substitution, Interface Segregation, and Dependency Inversion), making it easier to maintain and extend. Repository Pattern: The repository pattern abstracts the data access layer and provides a consistent interface for working with data. Unit of Work Pattern: The unit of work pattern helps manage transactions and ensures consistency when working with multiple repositories. Entity Framework Core: The project utilizes Entity Framework Core as the ORM (Object-Relational Mapping) tool for data access. ASP.NET Core API: The project includes an ASP.NET Core API project that serves as the API layer, handling HTTP requests and responses. CRUD Operations: The project template provides a foundation for implementing complete CRUD (Create, Read, Update, Delete) operations on entities using Entity Framework Core. Dependency Injection: The project utilizes the built-in dependency injection container in ASP.NET Core, making it easy to manage and inject dependencies throughout the application. Unit Testing: The solution includes separate test projects for unit testing the core, infrastructure, and API layers. Usage The project template provides a starting point for building RESTful APIs using ASP.NET Core. You can modify and extend the existing code to suit your specific application requirements. Here’s an overview of the key components involved in building RESTful APIs: Models: The Core project contains the domain models representing the entities you want to perform CRUD operations on. Update the models or add new ones according to your domain. Repositories: The Infrastructure project contains repository implementations that handle data access operations using Entity Framework Core. Modify the repositories or create new ones to match your entity models and database structure. Services: The Core project contains services that encapsulate the business logic and orchestrate the operations on repositories. Update or create new services to handle CRUD operations on your entities. Controllers: The API project contains controllers that handle HTTP requests and responses. Update or create new controllers to expose the CRUD endpoints for your entities. Implement the appropriate HTTP methods (GET, POST, PUT, DELETE) and perform actions on the core services accordingly. Make sure to update the routes, validation, and error-handling logic to align with your application requirements and best practices. Note: This article has been written by Kawser Hamid and republished on MudMatter with Author’s Permission. Please find the original link here – Clean Structured API Project – ASP.NET Core.