How to Cook Quinoa on the Stove Ingredients

Cooking quinoa on the stove is quick and easy because there are so few ingredients:

White Quinoa Grains – 1/2 cup (94g)

Water – 1 cup (usually, 1 cup is 240g, but I used about 194g to maintain the 2:1 water to quinoa ratio)

Salt – a small pinch (at most 1/8 teaspoon)

Black Pepper – a small pinch (at most 1/8 teaspoon)

Tools:

Pot – For boiling the quinoa.

Lid – For covering the grains so they can absorb the water and turn out fluffy.

Fork – To fluff the quinoa.

Large Spoon – For stirring and serving.

How to Cook Quinoa on the Stove Recipe

Learning how to cook quinoa on the stove top is easy: just follow a few, simple steps:

If Not Pre-Washed, Rinse the Quinoa

The quinoa package I used for this recipe said that it was pre-washed, so I didn’t rinse the grains. However, if your quinoa is homegrown or from a farmer, put the grains into a fine-mesh strainer or sieve and run them under cold water for 30-45 seconds to remove the bitter chemicals.

Bring Water to a Boil on the Stove

If you don’t need to wash the quinoa, the first step of the recipe is bringing the water to a boil on the stove. You’ll turn the heat to low or medium-low once you add the quinoa, but you can start with high heat if you want. As stated earlier, you need 2 parts of water for every 1 part of raw quinoa.

Add Salt and Pepper (Optional)

For more flavor, add a small pinch of salt and black pepper to the water. For more ideas on how to flavor quinoa, keep reading.

Once the Water Comes to a Boil, Add the Quinoa to the Pot

When the water comes to a full boil, pour in the quinoa. Use a large spoon to lightly stir the quinoa to make sure it’s evenly distributed within the pot.

Cover the Pot and Simmer on Low / Medium-Low for 10 Minutes

Once the quinoa grains are evenly distributed, turn the heat down to low / medium-low (I set it to gasmark 2 out of 6), cover the pot, and simmer the quinoa for 10 minutes.

Turn off the Heat and Fluff the Quinoa

After simmering the quinoa, take off the top and use the large spoon or a fork to fluff it. This will help ensure that it doesn’t turn out soggy. Be careful when taking off the lid since the steam will be heat.

Let the Quinoa Sit, Covered, for 5-10 Minutes so the Quinoa Can Absorb the Excess Water

Then, put the cover back on the pot, and let the quinoa sit for 5-10 minutes. This will give any residual water time to either be absorbed into the quinoa grains or evaporate into the air. In the video I let it sit for 15 minutes, but 5-10 minutes is fine–just check the grains for any remaining moisture

How To Tell if the Quinoa is Done

As explained in an EatingWell.com article, you know quinoa is done when the grain looks “popped.” In my video I say that popped quinoa is larger than raw and appears to have a light center, a dark circle around it, and another light circle around it.

Serve!

Now it’s time to served your quinoa. Enjoy!

How to Cook Quinoa on the Stove FAQ’s

Although making quinoa on the stove top is easy, here are answers to a few frequently asked questions to help you avoid any possible issues:

Do You Need to Soak Quinoa?

No, you do not need to soak quinoa. According to DrWeil.com, soaking quinoa can cause the bitter-tasting saponins normally found on the outer coating to leach deep into the seeds, making the unpleasant flavor impossible to remove. All you need is a quick rinse and your quinoa is ready to cook.

Do You Have to Rinse Quinoa?

No. According to FoodNetwork.com, most storebought quinoa is pre-washed, removing the bitter-tasting chemicals called saponins, so commercially-available quinoa usually doesn’t need to be rinsed before cooking. If you’re not sure, check the package to see if it says “pre-washed/rinsed.”

How to Rinse Quinoa

To rinse quinoa, place the raw grains in a fine-mesh sieve, making sure the holes are small enough to not allow the seeds to pass through. Then, run the raw quinoa under cold water for 30-45 minutes, watching for when the water passing through the strainer turns from white to clear then add the quinoa to boiling water for cooking or set aside in a bowl. Be aware that the wet grains will stick to the bowl.

How to Rinse Quinoa Without a Strainer?

To rinse quinoa without a strainer, food blogger Aysegul of FoodProolLiving.com suggests using cheesecloth, nut milk bag, French press, or a basket-style coffee filter. As stated previously, just make sure the holes are small enough the quinoa won’t pass through the small holes.

How Long Does Cooked Quinoa Last in the Fridge?

If stored in a sealed container, quinoa should last 3-5 days in the fridge. After more than 5 days, the grains will likely start getting soggy and the risk of mold starts increasing.

How to Reheat Quinoa

As explained by JanesKitchenMiracles.com, the best way to reheat quinoa is in the microwave.. First, place it in a bowl, fluff with a fork, cover with a damp paper towel, and then microwave on high for 30 seconds, then check to see if it needs more time.

Why Is My Quinoa Mushy?

If your quinoa is mushy, the grains didn’t absorb all the water. This could be because you used too much water, or maybe you took off the lid to check on the quinoa too many times.

Fix mushy quinoa by placing the lid back on the pot and cooking the quinoa on low heat for a few more minutes. If you’re tempted to take off the lid to check on the quinoa, a TheDailyMeal.com article suggests using a glass lid so you can see the quinoa as it cooks.

Cooking Other Types of Quinoa

Different colors of quinoa take more or less time to cook. Here’s a quick breakdown for your reference:

Red Quinoa:

To cook red quinoa on the stove, use the same procedure as for white quinoa–just simmer it longer, about 18 minutes, covered. Use the same 2:1 ration of water to uncooked grains.

Black Quinoa:

Cooking black quinoa takes longer than white or red, so simmer it on the stove for 20 minutes. Once again, use the same 2:1 ratio of water to raw quinoa.

Tricolor Quinoa:

Since the exact cooking time will depend on the ratio of white, red, and black quinoa in the tricolor mix, cook tricolor / rainbow quinoa for about 18-20 minutes. Refer to package directions for more guidance.

How to Cook Quinoa on the Stove Recipe Variations

For other ways to cook quinoa on the stove, you might want to consider:

Toasted Quinoa – For a more intense flavor, heat up 2 teaspoons of oil for 45-60 seconds, add the uncooked quinoa, and then stir for 5 minute. Eventually, the grains will turn golden brown and start smelling nutty. At that point, add the water and continue the recipe normally.

Boil in Bag – Boil-in-bag quinoa is a quick and easy way to make quinoa on the stove while ensuring it comes out perfectly fluffy every time.

Other Healthy Recipes

If you’re looking for more healthy recipes, you might want to try:

Beef Shank Soup with Vegetables – Plenty of meat, potatoes, and other vegetables make this amazing.

Microwave Applesauce for One – This thick, unsweetened applesauce has lemon to bring out the flavor.

Baked Butternut Squash – Learn how to cook butternut squash in the oven so it’s healthy and delicious.

More Argentinian Recipes

For more South American and Argentinian recipes, take a look at:

Carrot Salad – Grated carrot, lemon juice, olive oil, and salt are surprisingly good together.

How to Cook Milanesa Steak in the Oven – Baking milanesa in the oven is a lot healthier than frying it.

Chimichurri Sauce Recipe – This classic Argentinian steak sauce is full of tangy garlic flavor.

How to Cook Quinoa on the Stove Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post How to Cook Quinoa on the Stove appeared first on ParnellTheChef.

When Did People Start Putting Pineapple On Ham?

Although baked ham with pineapple for Easter, Christmas, Sunday dinner, and other occasions is common, the dish is fairly new. When canned pineapple became widely available in the late 1800’s and early 1900’s, it was still a bit exotic, so companies wanted to give consumers a reason to buy the product.

To promote the new product, companies advertised recipes with canned pineapple in magazines and printed recipe booklets. According to a TasteCooking.com article, a 1925 recipe booklet contained a recipe for baked ham with canned pineapple, giving us the classic dish we know today.

Why Put Pineapple On Ham?

Although the precooked, smoked ham used to make baked ham can technically be eaten straight out of the plastic package, people add pineapple to:

Tone down the salty, smoky flavor – Cured ham is very salty and smoky, and some people find it a bit too strong. However, adding sweet and tart pineapple is the perfect balance to the precooked ham.

Add sweetness without a sugary glaze – While the sweetness of a traditional brown sugar and honey glaze contrasts with the salty ham like pineapple does, the glaze can be too sweet for some people. But by using fruit, you can add sweetness without turning ham into dessert.

As you can see, putting pineapple on ham is the perfect way to balance out the smoky, salty flavors with sweetness and tartness.

Does Fresh Pineapple Make Ham Mushy?

Yes, fresh pineapple can make ham mushy if it touches the meat. Fresh pineapple contains an enzyme called bromelain that can make meat mushy.

In fact, a Fun107.com article links to a video that compares using fresh or canned pineapple on baked ham. The meat underneath the canned pineapple was fine, but the meat under the fresh pineapple was, in the words of the speaker, “meat play dough” because she was able to mash the ham between her fingers. Gross.

How I Used Fresh Pineapple without Making the Ham Mushy

When I made ham with pineapple and cherries, I used fresh pineapple, but my ham wasn’t mushy: that’s because:

The pineapple was on the skin, not the meat – The skin protected the meat underneath.

The contact area was minimal – I loosely attached the pineapple with toothpicks, so not much of the pineapple rings was actually touching the ham.

I didn’t use a spiral ham – I recommend using canned pineapple with spiral ham since the cuts expose the meat, making it easier for the pineapple rings and juice to come in contact with the meat.

As the ham bakes in the oven, the heat will neutralize the enzyme, so even if you baste the ham with the juice in the baking pan–which has some pineapple juice–it won’t make the ham mushy.

Why Put Cherries on Ham?

Decoration. Although the exact origin isn’t known, the tradition of putting maraschino cherries on ham, like pineapple, is probably the result of marketing efforts. A picture of baked ham with yellow pineapple rings looks great, but the addition of bright, red cherries makes the final presentation even more stunning, making customers even more curious about trying the ham with pineapple recipe.

Ham with Pineapple and Cherries Ingredients

My ham with pineapple and cherries recipe is super easy and delicious. To make it, you’ll need:

Smoked Ham – I used an 11-pound smoked ham shank.

Pineapple – 25 oz of pineapple rings (I used just over 700 grams). If using canned, I would buy 2 20 oz cans, just to make sure you have enough. If using canned, save 1/2 cup of the juice.

Maraschino Cherries – 1 10 oz can, drained, but be sure to save the juice.

Dark Brown Sugar – 1/2 cup. Although light brown sugar would be fine, dark has a greater depth of flavor that will help balance out the salty, smoky ham.

Yellow Mustard – About 2 Tablespoons (enough to spread on the outside of the ham).

Maraschino Cherry Juice – 1/2 cup. Use the juice drained from the maraschino cherry jar.

Pineapple Juice – 1/2 cup. I had some left over from another recipe, but if you use canned pineapple, drain the juice and use it.

Cloves – I used 5 whole cloves. If you don’t have whole cloves, I’d substitute 1/4 teaspoon ground cloves.

Cinnamon – 1/4 teaspoon

Ginger – 1/4 teaspoon

Nutmeg – 1/4 teaspoon

Tools:

In addition to the ingredients, things you’ll want to make sure you have to make this recipe include:

Baking Dish – I used a 9×13 casserole dish.

Toothpicks – To put the pineapple and cherries on the ham

Aluminum Foil – To cover the ham for part of the baking time

As you can see, this recipe is super easy! The most important thing is to not forget the toothpicks–those hold the pineapple and cherries in place on the ham.

Can I Use a Spiral Ham?

Yes, but use canned pineapple, not fresh. As stated above, the slits in a spiral ham leave the meat exposed, so if you use fresh pineapple, you run the risk of at least some of the ham turning mushy.

Can I Use Fresh Pineapple?

On the skin, yes–but not on the meat. If using fresh pineapple, be sure to place it on the skin so it doesn’t come in contact with the meat. That’s what I did, and no part of my ham was mushy–it turned out great!

Can I Use Fresh Cherries?

Yes, but maraschino cherries are better. Although I think that fresh, dark sweet cherries would go well with pineapple, I think maraschino cherries would hold up better to baking. Additionally, maraschino cherries are bright red, so the final presentation will be more eye-catching.

How to Cook Ham With Pineapple and Cherries

Learning how to cook ham with pineapple and cherries is easy. You just have to follow a few, simple steps:

Place the Ham in a Pan

The first step is placing the ham in a pan. Although most baked ham recipes suggest placing the ham on its side so the large flat side of meat facing out, I placed the large, flat side facing down. This not only helps keep the meat from drying out, but also helps protect it from the enzymes in fresh pineapple.

What Size Pan Should I Use?

I used a 9×13 glass casserole dish. Although you could use a disposable aluminum pan, I would recommend placing it on a cookie sheet or pizza pan to make it easier to put in and take out of the oven.

Spread Mustard on the Surface

Once the ham is situated in the pan, spread about 2 Tablespoons of yellow mustard on the skin. This mustard will act as a glue for the brown sugar, as well as provide tanginess to balance out the strong flavors of the smoked ham.

Spread Dark Brown Sugar on the Ham

Then, spread 1/2 cup of dark brown sugar on the skin. As stated above, the mustard will act as a glue to hold the sugar in place.

How to Decorate a Ham with Pineapple and Cherries

Now it’s time to put the fruit on the ham. This is how you decorate a ham with pineapple and cherries:

1. Piece each pineapple ring with a toothpick
2. Insert the toothpick into the ham so that the pineapple is rests on the surface, leaving enough room on the toothpick to place a cherry
3. Place a cherry on each toothpick
4. If you have more cherries than pineapple rings, put some cherries on toothpicks and push them into the ham.

As long as you don’t destroy the pineapple with the toothpick, it should stay in place when the ham bakes.

Mix the Juices and Spices and Pour into the Pan

Once the ham is decorated with pineapple and cherries, mix together the pineapple juice, cherry juice, and spices, including the whole cloves (if not using ground). Then, pour the juice into the bottom of the baking dish.

Cover the Ham with Foil and Bake

Before putting the ham in the oven, cover it loosely with foil, using the toothpicks to help hold it in place. You don’t need to make an airtight seal around the ham–just enough to trap in most of the steam.

Cook the Ham, Covered, Basting Every 30 Minutes (2.5 hours)

The first phase of cooking the ham is at 325F, covered, for 2.5 hours, basting every 30 minutes. Simply take the ham out of the oven and use a spoon to scoop up the liquid in the pan and pour it on the surface of the ham.

Then, Bake Uncovered (30 minutes).

After the first 2.5 hours, baste the ham one more time and then return it to the oven, uncovered, to crisp up the outside a bit.

Make the Pineapple Sauce While the Ham is in the Oven (Optional)

As the ham nears completion, you can use this time to make pineapple sauce for ham. Although it’s not required, I highly recommend it. I suggest starting the sauce at the beginning of the second phase of cooking so that it has time to cool down a bit before you serve the ham.

Once Done Baking, Save the Basting Liquid

After taking the ham out of the oven and letting it cool down a bit so it’s easier to handle, drain off the basting liquid in the bottom of the pan and set aside. This can be a nice sauce to drizzle over the ham meat when served.

Rest the Ham

Rest the ham, covered, outside of the oven for 15 minutes. This will allow the juices to redistribute themselves within the ham so that you don’t lose juiciness or flavor when you cut the meat.

Serve the Ham

The final step in cooking ham with pineapple and cherries in the oven is slicing it and serving. Remember to slice the ham against the grain to make sure it stays juicy and tender.

Chef’s Secret Tip for Serving Ham:

A bit of char really brings out the flavor, so try browning the ham slices in a bit of oil in a pan over medium to medium-high heat. You’ll be amazing by how much more flavorful the ham will be after it spends a few minutes per side in a hot pan–I HIGHLY recommend this, especially served with sauce!

Do You Bake A Ham Covered or Uncovered?

Covered for 2.5 hours, then uncovered for 30 minutes. By cooking the ham in two phases, I lock in the moisture and them crisp up the outside, giving the ham an amazing texture.

How Long to Cook Ham with Pineapple And Cherries?

For an 11-pound ham with pineapple and cherries, total cooking time is 3 hours. The 3 hours consists of 2 stages:

2.5 hours – Bake at 325F, covered, basting every 30 minutes

0.5 hours – Continue baking at 325F–but this time uncovered–for 30 more minutes to crisp up the outside a bit.

If your ham is a big bigger or smaller and you need to adjust the cooking time, follow the suggestions from a SouthernLiving.com article on baked ham cooking time and temperature:

5-7 lb Bone-In Ham – Cook at 325F for 22-25 minutes per pound.

10-14 lb Bone-In Ham – Cook at 325F for 18-20 minutes per pound.

Do You Need to Glaze a Ham?

No. Many recipes call for spreading a brown sugar, honey, and butter glaze on baked ham at the end, I don’t think it’s necessary. If you want to add sweetness but with far fewer calories, my recipe with pineapple and cherries, along with some pineapple sauce, would be a good alternative.

What Goes With Ham With Pineapple and Cherries?

Although a few slices of baked ham with pineapple and cherries would be centerpiece of any meal, know what side dishes to serve with the ham is very important. If you’re looking for ideas, try:

Southern Baked Mac and Cheese (no flour) – This side is always a crowd-pleaser. If you want something easy, try my recipe–you’ll love it!

Scalloped Potatoes – Cheese and potatoes go together very well.

Steamed Asparagus – If you’re making ham with pineapple and cherries for Easter, then fresh asparagus will be in season, and its crisp freshness would be the perfect addition to the meal.

Green Beans – This vegetable is another way to add green color and nice freshness to your meal.

What Kind of Sauce to Serve with Baked Ham and Pineapple with Cherries?

Although this ham is good on its own, I recommend serving it with a sauce, such as:

Pineapple Sauce for Ham – This amazingly sweet and tart sauce takes the flavors in this recipe to the next level.

Unsweetened Applesauce – Cool and refreshing, applesauce is the perfect companion to baked ham. Whether you use storebought or use my recipe to make your own–either way, it’s delicious!

Braising Liquid – With pineapple juice, cherry juice, spices, and infused with salty and smoky flavors from the ham, drizzling some of the braising liquid on the ham when serving is a good option, too.

How Long Does Baked Ham with Pineapple and Cherries Last?

Due to the amount of salt, baked ham with pineapple and cherries lasts quite a long time. If kept covered in the refrigerator, the meat should be good for 1-2 weeks, even if the fruit starts to get soggy after a few days.

Can You Freeze Leftover Ham?

Yes! To freeze leftover ham, simply slice it into portions, put them in plastic bags, and freeze. The ham should retain its quality in the freezer for 2-3 months.

A Chef’s Review

My ham with pineapple and cherries recipe was a big success. It had just the right amount of sweetness, tartness and spices to balance out the salty, smoky meat. This recipe shows that you can definitely balance out the flavor of cured ham without a sickeningly-sweet brown sugar glaze.

Although the ham is great on its own, I highly recommend not only browning the slices but also serving with a sauce. Pineapple sauce and applesauce are just two options, so feel free to experiment. If you’re looking for a new Christmas or Easter ham recipe that’s fruity and amazing and not overwhelmingly sweet, try this one!

Possible Changes to the Recipe

Although this recipe turned out well, I would like to experiment with a few things:

Canned Pineapple – Most baked ham and pineapple recipe calls for canned pineapple, so I’d like to see what difference it would make. I honestly don’t think it would make a big difference, but I’m still curious.

Fresh Cherries – Dark sweet cherries don’t have the bright red color that maraschino cherries do, but I think that they have a complex flavor that might work well in this recipe.

Honey Dijon Mustard – Using a different type of mustard would put a twist on this recipe, and I think that honey Dijon would be a good choice. I think that Argentinian Savora mustard would be delicious, too.

Brown the Ham Slices – As stated earlier, frying the ham slices in a bit of oil to give the meat a bit of color really brought out the flavor. I tried this with one of the last slices of ham, but I wish I would have discovered this sooner. It’s REALLY good!

Ham with Pineapple and Cherries Recipe Variations

Possible variations of this recipe include:

Brown Sugar Glaze – Even though my goal was to make a ham without a glaze so that it wouldn’t be sickeningly sweet, I’m curious how a glaze would taste on this.

Crockpot – Making this in a the crockpot would probably be less work than in the oven.

More Ham Recipes

If you have any leftover ham, you can use it to make a variety of dishes:

Navy Beans and Ham – Although these beans have a reputation for being bland, my recipe is delicious.

Pinto Beans and Ham – The smoky flavor combines perfectly with a slice of cornbread.

Lima Beans with Ham – Using frozen lima beans means you can make this at any time of the year.

Ham with Pineapple and Cherries Recipe Directions

YouTube:

Be sure to watch my YouTube video tutorial:

The post Ham with Pineapple and Cherries appeared first on ParnellTheChef.

Can You Make Applesauce In the Microwave?

Yes! From melting butter to cooking rice, you can cook just about anything in the microwave, including applesauce. Instead of standing over a hot stove and stir constantly, you can cut up some apples and soften them in the microwave–it’s a lot easier.

Can You Make Applesauce Without Peeling the Apples?

Yes! You can definitely make applesauce without peeling the apples. Leaving the peel on not only saves time but also adds flavor and vitamins to the applesauce. The skins also thicken the applesauce with naturally-occurring pectin, and depending on the type of apple, the skins can add color, too.

Microwave Applesauce For One (No Sugar) Ingredients

My microwave applesauce recipe is super easy because it only has 2 ingredients:

Apples – 2/3 cup yellow apple chunks. As I explain in my easy apple cobbler with pie crust recipe, I think that yellow apples have the perfect balance between sweetness, tartness and flavor. If you want to make microwave applesauce with a single variety of apple, Golden Delicious would be my first choice.

Lemon Juice – 1.5 Tablespoons. Lemon juice (or something acidic in general) helps to bring out flavors, especially in fruit. In this recipe, the lemon juice not only emphasizes the apple flavor but also helps prevent the apples from turning brown.

Although you could add a pinch of salt if you wanted, I don’t think it needs it–this recipe is great with just 2 ingredients.

What Kind of Apples Should I Use?

Golden Delicious are the Best for Microwave Applesauce

I think Golden Delicious apples have the perfect combination of tartness and sweetness, along with the right amount of pectin to not be mushy when cooked. In fact, a SouthernLiving.com article on the best apples for applesauce mentions Golden Delicious as one of the best, so I’m not alone in my opinion.

Golden Delicious apples also have just the right amount of naturally-occurring pectin, the same thickener used to set jams and jellies. This pectin helps yellow apples baked in pies hold their shape, as well as applesauce made with yellow apples to be thicker.

For these reasons, I think that Golden Delicious apples are the best apple for my microwave applesauce recipe.

Other Varieties of Apples for Microwave Applesauce

However, many applesauce recipes recommend a combination of at least 2 varieties is probably, preferably a sour apple and a sweet variety.. To give you some ideas, you might want to try:

Golden Delicious – As stated above, I think yellow apples are the best. If you’re only going to use one type of apple, I’d use Golden Delicious. If you can find yellow apples tinged with a bit of pink, those tend to be a bit sweeter.

McIntosh – The SouthernLiving.com article says that McIntosh apples are fresh and crisp yet soften easily, making them perfect for cooking.

Fuji – The sweetness would balance out a tart green apple.

Honeycrisp – This sweet apple would add a nice, refreshing taste.

Granny Smith – Since this microwave applesauce recipe is made with no sugar, I’d be sure to pair green apples with a sweet variety like Fuji or Honeycrisp.

Jonagold – A cross between Jonathan and Golden Delicious, Jonagold apples add a refreshing twist to the sweet and tart combination.

Braeburn – According to a Food52.com article, Braeburn apples are great for applesauce because cooking them releases hints of aromatics. I’ve never tried this recipe with Braeburn apples, but it sounds delicious.

Do I Need to Add Water to the Applesauce?

No, you don’t need to add water. Although most applesauce recipes call for adding water or apple juice to thin it out, I think that when making unsweetened applesauce, thicker is better. By leaving out the liquid, the flavors are more concentrated in the thick sauce, helping to make up for the lack of sugar.

However, if you prefer a thinner applesauce, I recommend adding about 1/4 cup of water at the beginning of the cooking process. If you give this a try, let me know what you think.

How to Make Microwave Applesauce For One With No Sugar

Learning how to make microwave applesauce for one with no sugar is easy. Let’s go over the steps:

Select 1 Pound of Whole Apples

Since this recipe calls for 2/3 cups of apple chunks, you will need to start with 1 pound of whole, fresh apples. You will likely need about 2 medium apples. As stated above, I recommend using Golden Delicious, but you can use whatever you like.

Cut the Apples into Chunks

After washing drying the apples, cut around the core. You can use an apple corer and peeler if you want, but I think it’s easier to just use a large knife to cut large chunks from around the core.

Then, cut those larger chunks into 2 or 3 pieces so that each apple is cut into 8-10 chunks. Although the pieces should ideally all be about the same size, you don’t have to be exact. You don’t have to cut the chunks into cubes, either: rounded slices are fine.

Honestly, it’s hard to explain this in words, so I recommend referring to the video at the bottom of the page for a better idea of how to cut the apples. If a picture’s worth 1,000 words, a video’s worth 1,000,000.

Measure the Apples

Once the apples are cut into chunks, measure 3 cups of chunks (300 grams). If you have a food scale, I suggest weighing the chunks since it’s difficult to measure irregularly-shaped objects by volume.

Add the Apples to a Microwave-Safe Bowl

Then, place the apple chunks in a microwave-safe bowl. Since you will be using an immersion blender to puree the applesauce, I suggest using a bowl that is deeper than it’s wide so the blender can sink down into the apples and puree them more easily.

Add Lemon Juice

Then, add 1.5 Tablespoons of fresh lemon juice. This is to not only prevent browning but also bring out the flavor. Since this applesauce is unsweetened, we want to maximize the flavor as much as possible.

Cover the Apples

I covered the glass bowl with plastic wrap, but if your container comes with a designated lid, feel free to use that. You don’t have to make an air-tight seal: just enough to lock in most of the heat and moisture.

Microwave in 5-Minute Increments and Stir

Once the apples are ready, microwave them on HIGH for three, 5-minute increments. After each 5-minute increment, take the apples out of the microwave and stir them.

Please be careful when uncovering the apples: since the heat is locked in, the steam will be very hot. If you want, you could uncovered the bowl slightly and let the steam escape for a few seconds before stirring.

Puree with an Immersion Blender

The apple chunks will be soft after 15 minutes of cooking, so all that’s left to do is puree the chunks into applesauce. Although you could use a potato masher or even a blender, an immersion blender makes this job quick and easy.

As explained in my immersion blender whipped cream recipe, an immersion blender is good for small jobs. If you’re just making enough applesauce for one, or only enough whipped cream for one slice of cake, you can do the job a lot faster–and with less cleanup–than with a larger blender.

With just 30-60 seconds of pureeing, your applesauce should be nice and smooth.

Serve

When the applesauce is pureed to your liking, it’s done! Enjoy!

How Much Applesauce Does This Recipe Make?

One batch of this microwave applesauce recipe makes about 1/2 cup (maybe a little more), just enough for a generous single serving.

Should I Serve Microwave Applesauce Hot or Cold?

I think this microwave applesauce is good either hot or cold. However, in my opinion, I think I liked it a little better cold.

How to Enjoy Microwave Applesauce For One With No Sugar

This unsweetened applesauce can be enjoyed multiple ways:

Healthy Dessert – Since this applesauce is made with no sugar, it’s extremely healthy. And with no eggs, milk, butter, or flour, it’s also coincidentally vegan and gluten-free.

Applesauce Pie – If you like apple pie and pumpkin pie, then you’ll enjoy using this applesauce as a filling for a custard-style pie.

Baked Ham – The refreshing sweetness of applesauce complements salty, smoky, fatty ham very well.

How Long Does Microwave Applesauce Keep?

Stored in a sealed container in the refrigerator, your microwave applesauce should be good for 5-7 days.

Can You Freeze Applesauce?

Yes! Although you can freeze applesauce by putting it into plastic bags, I admit I’m not sure how the freezing / thawing process would affect the texture.

A Chef’s Review

I really liked my microwave applesauce for one with no sugar recipe. Since there was no peeling, the prep time was minimal, and since I made it in the microwave, it was a lot easier than the stove top. Personally, I think that using ripe Golden Delicious apples was key since they lend themselves to cooking very well.

I also really liked the texture, the thickness adding richness that sugar would normally provide. If you’ve only had thin storebought applesauce, you have to try this thicker version, too.

Compared to storebought, this homemade applesauce had a fresh flavor that was came through loud and clear. If you have a recipe that calls for applesauce, using this will definitely add a lot of flavor.

If you’re looking for a quick dessert that’s healthy, gluten-free, and vegan, this is it. So, if you’ve never made applesauce before, this recipe is definitely worth a try.

Possible Changes to the Recipe

Although I thought my unsweetened applesauce in the microwave recipe turned out great, possible changes to the recipe include:

Different Apples – As stated above, you can use a variety of apples to make applesauce.

Spices – I am sure a bit of cinnamon, ginger, and nutmeg would be good in this recipe. I would add it just before putting the apple chunks in the microwave so the spices have time to cook into the apples.

Chunky – If you prefer chunky applesauce, puree it with a potato masher or large spoon to your liking.

Microwave Applesauce For One (No Sugar) Variations

If you want to switch things up, possible variations to this recipe include:

Include Other Fruits – I’m sure one apple and one pear would be nice, or perhaps a handful of blueberries or strawberries.

Lime Juice – I’m curious how using lime juice in place of lemon juice would affect the recipe.

Pineapple Juice – I think this might be good, too.

Other Healthy Recipes

If you liked this healthy no sugar applesauce, then be sure to check out my other healthy recipes:

Baked Butternut Squash – Learn how to make butternut squash in the oven the simple way.

Carrot Salad Recipe – Originally from France, this Argentinian side dish is surprisingly delicious.

How to Cook Quinoa on the Stove – This recipe shows how to make quinoa that’s fluffy, not soggy.

Other Immersion Blender Recipes

If this recipe made you realize the usefulness of immersion blenders, be sure to check out my other hand blender recipes:

Immersion Blender Whipped Cream – Homemade whipped cream with vanilla extra is the best.

Immersion Blender Butter – If you have leftover whipping cream, make homemade butter.

Microwave Applesauce For One (No Sugar) Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial:

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What’s the Difference Between Chicken Noodle Soup and Chicken and Noodles?

Chicken noodle soup and chicken and noodles have almost all of the same ingredients: chunks of chicken, vegetables, and a flavorful broth. Although the base recipes for these two dishes are almost identical, the difference is that chicken and noodles recipes call for some sort of dairy product to make the broth rich and creamy.

As explained on the AccordingToUs blog, the difference is that chicken and noodles has a thick, creamy broth usually made by adding canned soup. Some other recipes on the Internet call for adding cream cheese or sour cream, giving the dish not only a creamy texture but also a bit of tang.

Healthy Chicken and Noodles: No Canned Soup

Chicken noodle soup is a classic I remember from my childhood (usually it came from a can, but that’s OK, haha), so since it’s so similar to chicken and noodles, I wanted to give chicken and noodles a try. Although cream of chicken or some other canned soup is a common ingredient in chicken and noodles, I try not to use canned soup since I think it has an odd aftertaste: it’s also a bit high in calories, too.

Since canned cream-of-something soup is in most southern chicken and noodles recipes, I needed to modify the recipe a bit since the canned soup normally adds not only more flavor but also thickens the broth. Wanting to make this classic comfort food dish a bit healthier (and possibly tastier), I set out to develop a new recipe.

How to Thicken Chicken and Noodles Broth Without Soup

In order to thicken my chicken and noodles broth without canned soup, I had to do a few things:

Add evaporated milk – Evaporated milk has about 60% of the water content removed, so it’s a lot thicker than normal milk. Since it’s lower in calories than canned milk and does not have the same odd aftertaste that canned soups do, I knew it would be an important ingredient in my recipe.

Rely on egg noodle starch – Some people add starchy pasta water to thicken up sauce, so I thought the same idea could work with chicken and noodles. By adding plenty of noodles, the starch that came off the noodles would help to thicken the broth.

Use less water – In order for the egg noodle starch to have a significant effort, I knew I had to be careful with the amount of water I added to this dish: too much water, and the starch wouldn’t have much thickening effect. That’s why throughout this recipe I only added water when necessary.

With these principles, I thought I had a good change of thickening the broth without relying on canned soup, heavy cream, or other fatty dairy products.

How to Make Chicken and Noodles Recipe With Egg Noodles

Learning how to make chicken and noodles with egg noodles is easy and fairly quick: you just have to keep a few things in mind. I want everyone’s pot of chicken and noodles to turn out just as good as mine, so I let’s go over the recipe in more detail.

Homemade Chicken Stock

The first reason why my recipe for chicken and noodles with egg noodles is so good is that I use homemade chicken broth. Although many recipes on the Internet call for boiling chicken breasts in storebought vegetable or chicken stock, your dish will turn out a lot more flavorful if you boil bone-in chicken with vegetables to make a flavorful stock.

You can use any piece of chicken you have on hand, but I like using chicken leg quarters when making soup or stews. Bone-in chicken has more fat and connective tissue, so the resulting broth has a depth of flavor that boiling chicken breasts, or even boneless chicken thighs, does not.

Chicken Stock Secret Ingredient: Bay Leaf

I use the standard vegetables for stock: garlic, onion, celery, and carrots–and I also add a couple bay leaves. Bay leaf isn’t absolutely necessary in this recipe, but it adds a background flavor that you don’t notice until it’s not there. Even if you “cheat” and boil your chicken in storebought vegetable stock, I still recommend adding a couple bay leaves–trust me, you’ll thank me later.

After cooking the chicken leg quarters on low heat for 1.5-2 hours, I turned off the heat and let it cool down a bit. I then strained the chicken stock and put it back into the pot.

Remove and De-Bone Chicken

In the video, I waited to debone the chicken until I had already started cooking the vegetables. However, once the chicken leg quarters were cool enough to handle, you can go ahead and pull the meat off the bone. Even though some recipes call for leaving the chicken on the bone, I think that chicken and noodles is best if you can have a bit of noodles and chicken in each bite.

Since I wanted the see the chicken a bit more in this dish than most other chicken soups, I left the chicken in larger pieces than I normally do. I then set the meat aside so I could continue with the recipe.

Adding Vegetables to the Broth

Almost all chicken and noodles recipes have vegetables, usually carrots, onions and celery. I love garlic and onions but not the sharp bite, so I wanted to cook them a bit longer than the other vegetables.

I added chopped garlic and onion to cold chicken stock so that they would have the maximum amount of time to mellow out. After they boiled for 10 minutes, I then added chopped celery and carrots.

Returning the Chicken to the Pot

After letting the carrots and celery cook boil for 10 minutes, I returned the chicken meat to the pot. Since the meat was already cooked, you could wait until closer to the end of the recipe, especially if you want to make sure that the chicken stays in big chunks.

Adding the Egg Noodles

Then, I added the egg noodles to the pot. If I remember correctly, I used extra-wide egg noodles. Although I think you can use whatever type of egg noodles you want, Mandy Rivers from SouthYourMoth.com said that when she made chicken and noodles, her store-brand noodles started falling apart. Considering her experience, you might not want to use the cheapest noodles.

*NOTE: In the video, I said I used 8 oz (1/2 pound) of egg noodles, but I was mistaken: I used 6 oz. Most boxes of pasta are 16 oz, but most bags of egg noodles are 12 oz; so, half of the bag would be 6 oz.

Obviously, noodles and other types of pasta need to be submerged in liquid in order to cook. However, since I was going to be partly relying on noodle starch to help thicken the broth, I didn’t want to add too much water. That’s why I add the noodles to the pot before adding any more liquid so that I would only add the minimum amount needed.

Thickening Chicken and Noodles with Evaporated Milk

Instead of adding more water to the pot to cover the noodles, I first added evaporated milk. As I already said, I thought that evaporated milk would allow me to thicken the broth without adding canned soup or heavy cream. Boiled milk tends to foam up, so make sure that you make your chicken and noodles in a large pot so that the pot doesn’t overflow.

One can of evaporated milk wasn’t enough liquid to cook the egg noodles, so I added more water. Although I could have added more evaporated milk if you wanted, I didn’t want to mask the chicken flavor in the broth.

I then brought the pot to a boil again. The evaporated milk made the broth foam almost up to the top of the pot, so as previously stated, be sure to make this recipe in a big pot.

The egg noodles need to boil for 10 minutes, so at the 8-minute mark, I added my spices. After boiling the spices for 2 minutes so that they could fully hydrate, my chicken and noodles recipe was done!

What Vegetables Can You Serve In Chicken and Noodles?

As with most of my other chicken soup recipes, I used garlic, onion, celery, and carrot in this dish. However, chicken and noodles is a versatile recipe, so you can use almost whatever you want. As long as they vegetables are chopped in small pieces so that they all cook equally, you can use:

Carrot

Celery

Peas

Green Beans

Corn

Potatoes – Make sure the potatoes are cut into small pieces so they cook quickly.

Like I said, this recipe is super versatile: use whatever you like or have on hand that day!

What Spices to Add to Chicken and Noodles?

Even though the broth was already very flavorful, I wanted to add some spices to really make this chicken and noodles recipe the best it could be. When it comes to soup and spices, I have a few tips:

Wait until near the end – If you season the soup at the beginning, the spices (especially salt) may become too concentrated by the time the broth has reduced down due to evaporation.

Add a little at a time – You can always add more later, but it’s very difficult to remove an ingredient.

With this rules of thumb guiding me, I waited until my pot of chicken and noodles was almost done before I added spices. When I did add spices, I was conservative: I added some, tried the soup, and then added some more. I ended up adding 1/2 teaspoon each of:

Salt

Black Pepper

Garlic Powder

Onion Powder

Poultry Seasoning

Parsley

Oregano

Although I decided not to add sage, I think you could. Sage can make dishes bitter if you add too much, so I would add just 1/4 teaspoon to be on the safe side.

What To Serve with Chicken and Noodles

Honestly, I didn’t serve anything with my chicken and noodles: with plenty of meat, vegetables, and egg noodles, I thought a large bowl was hearty enough to be a meal all on its own. However, if you wanted to serve something on the side, here is a list of things that go well with chicken and noodles:

Cornbread – Cornbread is a staple in many southern kitchens. There’s no doubt it’s great crumbled into a bowl of collard greens, but skillet cornbread is also great crumbled into the rich, thick broth of chicken and noodles, too.

Biscuits – There’s nothing more delicious than warm biscuits with plenty of butter.

Grilled Cheese – Everyone knows that tomato soup and grilled cheese go well together, but grilled cheese goes well with many types of soup. When served with old fashioned southern style chicken and noodles, I recommend using cheddar.

Can You Freeze Chicken and Noodles?

Unfortunately, I don’t think that chicken and noodles would freeze well. When thawed, the noodles would be mushy, ruining the texture. Also, I’m not sure about the evaporated milk. Although it is perfectly safe to freeze and then thaw milk, thawed milk can have a grainy texture or show fat separation.

If you really want to freeze chicken and noodles, I would definitely recommend making the chicken soup part–without the noodles or evaporated milk–and then freezing that in individual containers. When you want to serve, simply defrost a portion and add evaporated milk and egg noodles. Since you will be adding liquid in the form of evaporated milk, be sure to reduce the broth before freezing.

How Long Does Chicken and Noodles Last?

Chicken and noodles will last in the refrigerator for 2-3 days before the quality really starts to decline. However, if you think that you won’t finish the whole pot in one day, I don not recommend adding all the egg noodles. Instead, split the chicken, vegetables, and broth into two pot: one for that day, another for later.

Then, only add egg noodles to the portion that you will eat that day. By not having the egg noodles sit in the broth for days, you do not have to worry about mushy noodles.

A Chef’s Review

Honestly, my chicken and noodles recipe with egg noodles was delicious. I was really surprised by how flavorful it was given that it didn’t have many ingredients. Once again, the evaporated milk had a big part to play in this.

Also, I think that adding a good amount of spices made it very flavorful. I know I added more spices than most people do, but I think it really made this good in spite of it being a healthy version. Along with the homemade chicken stock that was the base of this recipe, this was definitely a success.

Possible Changes To My Chicken and Noodles Recipe with Egg Noodles

Although I think this dish turned out great, some possible changes I’d like to try in the future include adding:

Sour Cream – I like things with a bit of tang, so even though it’s higher in calories, I think it would be good in this.

Onion Soup Mix – I add onion soup mix to a lot of things, so I wonder how it would be in this.

Chicken and Noodles Recipe with Egg Noodles

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Chicken and Noodles Recipe with Egg Noodles appeared first on ParnellTheChef.

Is Beef Shank Good For Soup?

The short answer is: YES! Beef shank is arguable one of the best cuts of meat for soup. Before we get to the recipe, let’s first explore why this cut of meat is perfect for soups and stews.

What is Beef Shank?

Beef shank, a cross-section of a cow’s leg, is a lesser-known cut of meat that’s extremely undervalued. As part of the leg, these muscles bear the weight of the cow, the constant tension making these muscles extremely tough. However, as explained in an OurEverydayLife.com article, the constant tension also gives beef shank an intense beefy flavor that few other parts of the cow can match.

In addition to having tough yet flavorful meat, beef shank also has a lot of connective tissue. Although it looks like marbling, it’s actually tough tendons and ligaments that don’t break down unless exposed to both heat and moisture.

Why Use Beef Shank For Soup?

A tough piece of meat with a lot of connective tissue may not sound appetizing. Although it can be braised to make Italian Osso Bucco, it’s also perfect for soups and stews because:

The broth softens the meat – The moderate heat and liquid broth of a long-simmering soup are exactly what the meat and connective tissue need to get soft and break down.

Beef shank is super flavorful – As previously stated, the constant tension on beef shank makes the meat both tough and flavorful. Combined with the bone and marrow, beef shank adds a beefiness that few other cuts of beef can match.

The connective tissue thickens the broth – Although it takes time to break down, the connective tissue eventually becomes gelatin-like, adding thickness, body and richness to the broth.

As you can see, beef shank is pretty much the ideal cut of meat for soups and stews.

Why Beef Shanks Are Good Soup Bones

Even though adding separate bones to a soup made with ground beef or chuck roast is perfectly acceptable, beef shanks bones are arguable the best for soup. Not only is the meat flavorful, but so are the bones since they bear the weight of the cow.

Also, unlike other bones you may find at the grocery stores, beef shank bones have marrow. Marrow is a soft, spongy tissue inside of large bones. When beef shank is completely submerged in soup broth, the bone marrow eventually melts into the soup, imparting a flavor that nothing else can.

Old-Fashioned Vegetable Beef Soup With Beef Shank

Although there are many versions of beef shank soup around the world (I’ll discuss this at the end of the article), it’s the perfect cut of meat to use when making old fashioned southern-style vegetable beef soup. Most recipes call for ground beef, but using beef shanks give this a beefy richness that elevates it to another level.

As Leigh and Anne of TheSouthernLadyCooks.com describe, vegetable beef soup is sometimes called “junk” or “refrigerator” soup because it’s a good way to use up whatever you have on hand. My recipe is meant to be a guideline to follow, but once you have the basic recipe, you can adjust it to whatever you have on hand.

Beef Shank Soup Ingredients

Beef Shank – 2 to 3 pounds (I had 1 full beef shank and 1 soup bone with meat, but 2 beef shanks would be preferable)

Vegetables – I used chopped onion, celery, and carrot to help thicken the soup, then a 1-pound bag of frozen mixed vegetables, along with more celery and a small potato.

Vegetable Stock – Homemade vegetable stock is always best: if using storebought, I recommend adding 1 or 2 bay leaves to the soup.

Tomato Juice – Most southern vegetable beef soup recipes call for tomato juice. I had a 28-oz can of crushed tomatoes, so that’s what I used. Really, whatever type of canned tomatoes you have will do.

Onion Soup Mix – Onion soup mix is an incredible incredible because there’s so much flavor in such a small packet. I used it in a lot of southern recipes such as my hash brown casserole, and it makes a big difference.

Worcestershire Sauce – Although it’s difficult to pronounce, Worcestershire sauce really helps to bring out beefy flavor. While not totally necessary, I HIGHLY recommend adding some if you have it.

Spices – You can spice this up as much or as little as you want. I used Italian spices such as basil, parsley, garlic, and many others.

How to Make Beef Shank Soup with Vegetables

As I said, my southern-style old-fashioned beef shank soup with vegetable recipes is super easy to make. Once you understand the basic process, you can make it your own and use what you have on hand to make a delicious, filling, and healthy meal that’s perfect for fall and winter:

Brown the Beef Shanks

The first step in making beef shank soup with vegetables is browning the beef shanks. Although this step is technically optional, I highly recommend browning both sides of your shanks instead of just putting them into the broth. A bit of browning really adds to the flavor, so definitely give it a try.

Sauté the Onions, Carrots, and Celery

Once the beef shanks have cooked 5-7 minutes per side on medium-high heat, remove them from the pan and add chopped onions and celery, along with carrot grated on a cheese grater. Sautéing these will bring out the flavor, especially the sweetness.

Add Tomato Juice

The finely-chopped vegetables will eventually break down into the broth, so once you’re done browning them, add the tomato juice. As I previously said, I used crushed tomatoes because that’s what I had on hand, so you can use any kind of canned tomato product you want: juice, sauce, even whole tomatoes!

If you don’t have any canned tomatoes on hand, you can definitely just add water or additional vegetable stock. However, I think the tomato juice gives a tanginess that brings out the other flavors, so I recommend adding it.

Return the Beef Shanks and Add Vegetable Stock

After adding the large can of tomato juice or crushed tomatoes, return the beef shanks to the pot. Since this is a soup, we want the beef shank portions to be completely submerged in liquid, so you’ll need to add water or vegetable stock.

If using storebought vegetable stock, don’t forget the bay leaves!

Although it would make sense to add beef broth, I would advise not adding beef stock if it’s storebought since many people say that storebought beef stock tastes artificial. Your beef shank meat and bones will add plenty of beefy flavor anyway, so I wouldn’t risk ruining your pot of soup.

Add Onion Soup Mix, Worcestershire Sauce, and Other Spices

Onion Soup Mix

In regards to flavorings and spices, you can make your beef shank soup as basic or flavorful as you want. Like many of my other southern-style recipes, I added onion soup mix: its sweet onion flavor really helps take soups, stews, and casseroles to the next level.

Worcestershire Sauce

I really liked what Worcestershire sauce did in my pot roast in the oven with potatoes and carrots recipe: it brought out the beef flavor in ways that almost no other ingredient did. I’ve used it in French onion soup casserole and other recipes, and I’ve always found that it really accentuates beef flavor.

While not an absolutely necessary ingredient, I highly recommend adding some Worcestershire sauce to your beef shank soup. It’s fairly salty, so be careful not to add additional salt. If you don’t have Worcestershire sauce, I think soy sauce would be a good substitute.

Spices

While researching this recipe on the Internet, I found multiple people complaining that southern vegetable beef soup can be a bit bland. That’s why I decided to add a good amount of spices: black pepper, garlic powder, onion powder, basil, parsley, and oregano.

Although I used a lot of spices, I didn’t add any salt. Worcestershire sauce is pretty salty, so since I added 1/4 cup to the soup, I didn’t want to add additional salt for fear of making it too salty. If you think you might want to add more salt, do so in small increments: you can also add more later, but you can’t take away.

When Do I Add the Seasonings to the Soup?

When I made this recipe for YouTube, I added the onion soup mix after simmering the soup for 1 hour, some of the Worcestershire sauce early and some later, and the other spices after 2 hours of cooking. If you want, you can definitely just add all the seasonings at the beginning.

Simmer the Soup

The most important part of making this soup is giving the beef shank enough time to simmer. Sometimes I simmered it with a slightly offset lid, at other times the pot was totally uncovered, so I don’t think it really matters.

In regards to temperature, the temperature on medium-high (gasmark 4 out of 6) for most of the time. I recommend simmering this soup on medium or medium-high for the majority of the cooking time.

Add Potatoes and Vegetables

The extra potatoes and vegetables are what really turn this beef shank soup into a full meal. I added my chopped potatoes, celery, and frozen mixed vegetables after the soup had been cooking for 1.5 hours. If you want your potatoes and other vegetables to stay whole and not fall apart in the soup, add them when you think you have about 30-40 minutes of cooking time left.

How Long to Cook Beef Shank Soup?

In total, this beef shank soup simmered for quite a long time: a little over 2 hours. As previously stated, beef shank needs time for the heat and moisture, along with time, to soften the meat and dissolve the connective tissue.

That’s why I recommend bringing this soup to a boil and then letting it simmer for at least 2 hours. Honestly, I think that 2.5 hours, possibly 3, would be needed to get the beef shank to fall apart on its own–so you do patience. That’s where the instant pot and crockpot come in (more on that later).

In the video I said I had to fish out some pieces of meat and cut them into smaller pieces, so like I said, you might want to cook this a bit longer than I did. It all depends on how much you want the beef shank to fall apart.

What to Serve with Vegetable Beef Soup

Although my beef shank soup with vegetables recipe could be a meal on its own, it goes great with:

Cornbread – There’s nothing like southern skillet cornbread. I ate my beef shank soup with some cornbread crumbled into the soup to soak up some of the broth–I highly recommend it.

Biscuits – A nice, thick biscuit is always a welcome addition to any meal.

Rice – I think the thick, tomatoey, vegetable-filled broth would mix into rice very well.

Can You Freeze Beef Shank Soup?

Yes! You can definitely freeze beef shank soup. After it cools off completely, pour into freezer-soup containers and store in the freezer for up to 3 months. To reheat the soup, the microwave is the easiest and fastest option.

Can You Make Beef Shank Soup in an Instant Pot?

Yes! Making beef shank soup in an instant pot pressure cooker is definitely possible. Although I’ve never done it myself, I would recommend putting everything in the pot–except for the potatoes, celery, and mixed vegetables–and cooking for 30-40 minutes.

Then, if you are able to boil or sauté with the lid off, add your extra vegetables and bring the soup to a boil again and cook the vegetables. This will cut down on the cook time tremendously.

Can You Make Vegetable Beef Soup in a Crock Pot?

Yes! You can make vegetable beef soup in a crock pot. Once again, I’ve never done it, but I would imagine that you could follow the exact same process: it will just take longer. I’d estimate that it’d take about 8 hours total, so keep that in mind.

Beef Shank Soup In Other Cultures

What’s amazing about beef shank soup with vegetables is that many cultures have similar recipes:

Mexico – Caldo de res has large chunks of ears of corn, potatoes, and carrots. Cabbage, zucchini or chayote square almost make an appearance, and cilantro, mint, and lime give the soup flavor.

Argentina – Puchero has white potatoes, sweet potatoes and squash (I use butternut), along with plenty of onion, red bell pepper, and swiss chard–and sometimes even garbanzo beans!

Chinese – Ginger, scallions, and soy sauce give the beef shank soup a ton of flavor, and noodles make it very filling.

Filipino – Bulalo is a beef shank soup from the Philippines with corn, green beans, and cabbage. Fish sauce and plenty of black pepper are the main flavorings.

A Chef’s Review

Honestly, this beef shank soup with vegetables recipe was amazing. It was easy, delicious, and super filling. Beef shank is definitely an underrated cut of meat: although it does take time and know-how to cook properly, it’s very delicious: in fact, it may just be my favorite cut of beef.

This soup was full of vegetable flavor, so it definitely lived up to its name. If you’re looking for a thick, hearty soup that’s perfect for fall, winter, or anytime of the year, this recipe is for you. If you make it, I know you’ll love it!

Possible Changes / Variations to the Recipe

Although this beef shank soup turned out very well, some possible changes to the recipe include:

A different cut of beef – Even though it would change the nature of the soup, I think that chuck roast would work in this soup, too.

Sweet potatoes – Sweet potatoes would add some nice sweetness to the tomato-based broth.

Pasta – Pasta can fall apart if it’s left in soup too long, so you might want to boil it off to the side and then add it to the soup when serving. Or, divide the soup and only add pasta to the amount you are planning to serve immediately. The starch from the pasta would help to thicken the broth even more, too.

Beef Shank Soup with Vegetables Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

Other Beef Recipes:

For more meat-centric dishes, take a look at these:

Bone-In Beef Shank – This easy, hands-off recipe tenderizes the meat and softens the marrow while adding a ton of flavor.

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