Natalie

Natalie is the founder and creative mind behind itssoupy, a culinary space where cooking is celebrated as an art, a cultural journey, and a personal expression. Inspired by her early memories in her grandmother’s kitchen, Natalie channels her love for global flavors and home-cooked comfort into recipes that are both approachable and adventurous, welcoming cooks of all skill levels to explore the vibrant world of food.

Through itssoupy, Natalie shares a wide array of recipes, from cherished classics to bold, innovative dishes, always emphasizing fresh ingredients and step-by-step guidance. More than just a recipe hub, itssoupy is a community where Natalie encourages food lovers to connect, share their kitchen stories, and discover the joy of cooking together.

Latest from Natalie

Baked raspberry donuts are a tasty twist on the classic donut. They are lighter and less oily than fried donuts. Using raspberries makes them even better. You get a sweet and tart flavor in every bite.

Baked Raspberry Donuts Delightful and Healthy Treat

Are you ready to indulge in a sweet treat without the guilt? Baked Raspberry Donuts are the perfect blend of

Hawaiian meatballs are a fun twist on a classic dish. They blend tropical flavors with savory goodness. The unique mix of ingredients makes these meatballs special.

Savory Hawaiian Meatballs Easy and Tropical Dish

If you’re ready to take your taste buds on a tropical journey, you’ll love Hawaiian meatballs! This easy dish blends

$To make a warm bowl of turmeric chicken soup, you need these main ingredients: - 1 lb (450g) boneless, skinless chicken thighs, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon coriander powder - 6 cups chicken broth - 2 medium carrots, sliced - 1 cup spinach leaves - 1 lemon, juiced - Salt and pepper to taste These ingredients create a rich and tasty flavor. The chicken gives the soup protein. The spices add warmth and depth. You will love the bright yellow color from the turmeric. For added flavor and flair, consider these optional garnishes: - Fresh cilantro - Sliced green onions - A sprinkle of chili flakes These garnishes enhance both the taste and look of your soup. Fresh cilantro adds a nice herby note. Chili flakes give it a little kick if you like heat. Turmeric chicken soup is not just tasty; it is good for you too. Here are some health benefits of key ingredients: - Turmeric: This spice is known for its anti-inflammatory properties. It may help with pain relief. - Chicken: It provides lean protein, essential for muscle health and recovery. - Spinach: This leafy green is full of vitamins. It boosts your immune system and adds iron. - Garlic: Garlic can help lower blood pressure and improve heart health. Each ingredient in this soup works together to nourish your body and comfort your soul. Enjoying a bowl of this soup is a great way to stay healthy and satisfied. {{ingredient_image_1}} First, gather all your ingredients. You will need 1 pound of diced chicken thighs, 1 tablespoon of olive oil, 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Also, prepare 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of coriander powder. Don't forget 6 cups of chicken broth, 2 sliced carrots, 1 cup of spinach leaves, the juice of 1 lemon, and salt and pepper to taste. Fresh cilantro adds a nice touch for garnish. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté it for about 5 minutes. The onion should be translucent. 3. Stir in the minced garlic and grated ginger. Cook this for 1 minute until it smells good. 4. Next, add the diced chicken thighs. Season with salt and pepper. Cook until the chicken is brown on all sides, about 5 to 7 minutes. 5. Sprinkle in the ground turmeric, cumin, and coriander. Stir well to coat the chicken. Let the spices bloom for 2 minutes. 6. Pour in the chicken broth and add the sliced carrots. Bring this mixture to a boil. 7. Lower the heat and let the soup simmer for 20 to 25 minutes. The chicken should be cooked through and the carrots tender. 8. Stir in the spinach and lemon juice. Cook for an additional 2 to 3 minutes until the spinach wilts. 9. Taste your soup and adjust the seasoning. Add more salt, pepper, or lemon juice if needed. 10. Serve it hot, garnished with fresh cilantro for extra flavor. For a beautiful finish, add a handful of fresh cilantro on top of each bowl. This soup pairs well with crusty bread or a light salad, making it a complete meal. Enjoy this warm, nourishing bowl of turmeric chicken soup with family and friends! To boost the taste of your turmeric chicken soup, use fresh spices. Fresh spices have a stronger flavor than dried ones. Toasting spices in the pot before adding other ingredients can help, too. Simply heat them for a minute in the olive oil. This step wakes up their flavors. Adding a splash of coconut milk can make the soup creamy and rich. If you like heat, add a pinch of red pepper flakes. A good pot is key for this soup. A large, heavy pot works best. I recommend a Dutch oven or a stockpot. These types hold heat well and cook evenly. A sharp knife makes chopping chicken and veggies easy. Also, use a cutting board to keep your space tidy. A wooden spoon helps mix the soup without scratching your pot. One common mistake is not cooking the spices long enough. Make sure to let them bloom. This helps release their full flavor. Another mistake is adding too much salt at the start. Taste the soup before adding more salt. Lastly, don't skip the lemon juice. It adds bright flavor and balances the spices. If you follow these tips, your soup will be full of flavor! Pro Tips Marinate the Chicken: For deeper flavor, marinate the chicken thighs in a mixture of turmeric, cumin, coriander, and a splash of lemon juice for at least 30 minutes before cooking. Use Homemade Broth: If possible, use homemade chicken broth for a richer taste and better nutritional value compared to store-bought options. Enhance with Coconut Milk: For a creamier texture, add a can of coconut milk towards the end of cooking. It pairs wonderfully with the spices. Fresh Herbs Matter: Always use fresh herbs like cilantro for garnish; they add brightness and elevate the dish's overall flavor profile. {{image_2}} You can easily make this soup vegetarian. Swap chicken for chickpeas or tofu. These options add protein and keep it hearty. Use vegetable broth instead of chicken broth for a rich base. Add extra veggies like potatoes, bell peppers, or zucchini. This makes the soup colorful and tasty. If you like heat, add some spice. A pinch of cayenne pepper or red pepper flakes works well. You can also mix in fresh chili peppers for a kick. For a smoky flavor, consider adding smoked paprika. Adjust the spice level to your taste. A little heat can make the soup exciting! You don’t have to stick with chicken broth. Try mushroom broth for a deep, rich flavor. This option pairs well with the spices. Bone broth is another great choice. It’s nutritious and adds depth to the soup. Experiment with different broths to find your favorite! After enjoying your turmeric chicken soup, let it cool down first. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Just make sure to label the container with the date. When you’re ready to eat your leftovers, heat the soup on the stove. Pour it into a pot and warm it over medium heat. Stir it often to heat it evenly. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between, until it’s hot. If you freeze the turmeric chicken soup, it can last up to three months. Use a freezer-safe container or bag. Leave some space at the top, as liquids expand when they freeze. When you’re ready to eat it, thaw the soup in the fridge overnight. Then, reheat it on the stove or microwave as described above. Yes, you can use different chicken parts. Bone-in chicken adds more flavor. You can also use chicken breasts if you prefer white meat. Just remember to adjust cooking time for different cuts. For example, breasts cook faster than thighs. Absolutely! Turmeric chicken soup is very healthy. Turmeric has anti-inflammatory properties. The ginger and garlic boost your immune system. Spinach adds vitamins and minerals. This soup is low in calories and high in nutrients. It’s great for recovery and overall wellness. To make this soup in a slow cooker, start by sautéing the onion, garlic, and ginger in olive oil. Then add these to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours. You will enjoy a warm, flavorful soup ready to serve. You learned how to make delicious turmeric chicken soup today. We covered main ingredients, tasty garnishes, and health benefits. You now know preparation steps, cooking tips, and common mistakes to avoid. Plus, I shared fun variations and storage tips. You have all you need to enjoy this soup. Now, get cooking and savor every spoonful of warmth and flavor. Your kitchen adventure awaits!$

Turmeric Chicken Soup Nourishing and Easy Recipe

Looking for a simple and tasty way to boost your health? My Turmeric Chicken Soup is just what you need!

$To make Philly Cheesesteak Pasta Skillet, you will need: - 8 oz. penne pasta - 1 lb. sirloin steak, thinly sliced - 1 tablespoon olive oil - 1 medium onion, thinly sliced - 1 green bell pepper, thinly sliced - 1 cup mushrooms, sliced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 cup beef broth - 1 cup heavy cream - 1 cup provolone cheese, shredded - 1/2 cup grated Parmesan cheese - Salt and pepper to taste You can swap ingredients based on what you have or prefer. For example, use chicken or turkey instead of sirloin. If you want a lighter dish, you can use half-and-half instead of heavy cream. Not a fan of provolone? Try mozzarella or cheddar. For a veggie twist, add zucchini or spinach instead of meat. Always taste as you go. Adjust the salt and pepper to suit your liking. You will need a few key tools to make this dish: - Large pot for boiling pasta - Large skillet for cooking meat and veggies - Wooden spoon for stirring - Measuring cups and spoons - Sharp knife and cutting board for slicing These tools will help you create a tasty meal with ease. Make sure to have everything ready before you start cooking. This way, you can enjoy the process and the delicious outcome! {{ingredient_image_1}} Start by cooking the penne pasta. Use a large pot and fill it with salted water. Bring it to a boil. Cook the pasta according to the package instructions until it is al dente. Drain the pasta and set it aside. Next, heat olive oil in a large skillet over medium-high heat. Season your thinly sliced sirloin steak with salt and pepper. Add the steak to the skillet and sear it for about 3-4 minutes. Once browned, remove the steak from the skillet and set it aside. In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Sauté these veggies for about 5-7 minutes until they soften. Then, add minced garlic, dried oregano, and garlic powder. Cook for an additional minute, letting the aromas fill your kitchen. Pour in the beef broth and bring it to a simmer. Add the heavy cream next and stir everything well. Return the seared steak to the skillet and add the cooked pasta. Gently stir until the pasta is well coated with the creamy sauce. Finally, sprinkle the provolone and Parmesan cheese over the top. Mix until the cheese melts and becomes creamy throughout. Adjust the seasoning with more salt and pepper if needed. To cook pasta well, always use plenty of water. Salt the water well; it should taste like the sea. Stir the pasta often, so it doesn’t stick together. Follow the cooking time on the package closely. Test a piece a minute before the time ends. The pasta should be firm yet tender. Drain it right away to stop the cooking process. For the best sear, use a hot skillet. Make sure to dry the steak with a paper towel. This helps to get a good crust. Season the meat just before cooking. Place the steak in the pan without overcrowding. Let it cook without moving it for 3-4 minutes. This helps to form a nice brown crust. Flip the steak only once. When it’s done, let it rest for a few minutes before slicing. This keeps it juicy and flavorful. One big mistake is overcooking the steak. It should stay juicy and tender. Cook it just until it browns, then set it aside. This keeps it from getting tough. Another mistake is not seasoning the pasta water. Salt the water well before cooking. This adds flavor to the pasta itself. Lastly, don’t skip the cheese. It makes the dish creamy and rich. To change the flavor, try adding more spices. A pinch of cayenne gives it a kick. You can also use fresh herbs like parsley for a fresh taste. If you want it sweeter, add sautéed bell peppers or even a dash of sugar. For a smoky flavor, try adding smoked paprika. Adjust according to your taste preferences. For a smooth sauce, always add the cream slowly. Stir as you pour to blend well. Use full-fat cream for a richer taste. If the sauce gets too thick, add a bit of beef broth. This keeps it creamy without being too heavy. Lastly, mix in the cheese off the heat. This prevents it from clumping and ensures a velvety finish. Pro Tips Choose the Right Steak: Opt for sirloin or ribeye for a tender and flavorful result. The quality of the meat can greatly affect the overall taste of your dish. Don't Overcook the Pasta: Cook the penne just until al dente, as it will continue to cook slightly after being added to the skillet. This prevents a mushy texture. Enhance the Flavor: Consider adding a splash of Worcestershire sauce or hot sauce to the creamy sauce for an extra depth of flavor. Experiment with Cheese: While provolone is traditional, you can mix in mozzarella or cheddar for a different flavor profile and texture. {{image_2}} You can easily make a vegetarian version of the Philly cheesesteak pasta. Replace the sirloin steak with plant-based meat or sautéed mushrooms. Use a mix of veggies like zucchini, carrots, and bell peppers. This makes for a hearty meal without meat. You can also add some tofu for protein. It will soak up all the great flavors while keeping it meat-free. If you love heat, add hot peppers to your dish. Sliced jalapeños or serrano peppers work great. You can sauté them with the onions and bell peppers for a spicy kick. Adjust the amount based on your spice level. This adds a nice zing and complements the creamy sauce. Provolone is tasty, but don’t stop there! Try mozzarella or gouda for a different flavor. For a sharper taste, use cheddar or pepper jack cheese. You can even mix different cheeses for a richer flavor. Just remember to adjust the amount based on your preference for creaminess. More cheese always makes it better! To store leftovers, let your Philly cheesesteak pasta skillet cool first. Transfer it to an airtight container. Make sure to seal it tightly to keep it fresh. You can store it in the fridge for up to three days. Label the container with the date so you remember when you made it. If you want to freeze the dish, use a freezer-safe container. This meal can last up to three months in the freezer. Before freezing, avoid adding cheese to the portion you plan to freeze. Cheese might not thaw well and could become grainy. When you're ready to eat, let it thaw in the fridge overnight. To reheat, place the pasta in a skillet over low heat. Add a splash of beef broth or cream to help it stay moist. Stir it gently as it warms up. You can also microwave it in a bowl. Cover the bowl with a damp paper towel to keep it from drying out. Heat in short bursts, stirring in between. Enjoy your meal just like the first time! Yes, you can use other pasta shapes. Bowtie, fusilli, or spaghetti work well. Just adjust the cooking time based on the pasta you choose. Each shape will soak up the creamy sauce nicely. To make this dish gluten-free, use gluten-free pasta. You can also check the beef broth and cheese for gluten. Many brands offer gluten-free options. This way, everyone can enjoy this meal. Great sides include a fresh salad or garlic bread. A light Caesar salad adds crunch and freshness. Garlic bread pairs well with the creamy pasta. You can also serve it with steamed veggies for a balanced meal. Yes, you can cook this dish ahead of time. Prepare it and store it in the fridge for up to three days. When ready to eat, reheat it on the stove. Add a splash of cream if it seems dry. In this post, we covered key ingredients, step-by-step cooking, and useful tips. You learned about ingredient substitutions and essential tools. Cooking pasta and searing steak need focus and care, so avoid common mistakes. We shared variations like vegetarian ideas and different cheeses to try. Storing leftovers is easy, too. With the FAQ section, all your questions were answered. Embrace these tips and enjoy making delicious meals. Happy cooking!$

Philly Cheesesteak Pasta Skillet Flavorful Meal Idea

Craving a hearty meal that combines comfort food and bold flavors? Look no further! This Philly Cheesesteak Pasta Skillet packs

$- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 tablespoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ½ cup milk (whole or almond milk) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh or frozen cranberries (halved if large) - ½ cup chopped walnuts or pecans (optional) - ¼ cup powdered sugar (for dusting) These ingredients create a moist and flavorful treat. The all-purpose flour gives the muffins structure. Both sugars add sweetness and depth. Baking powder helps them rise, while salt and cinnamon enhance flavor. The egg binds the ingredients, and milk adds moisture. Vegetable oil keeps them soft, and vanilla adds richness. Fresh or frozen cranberries provide tartness, and nuts add crunch. Finally, powdered sugar gives a sweet touch on top. This recipe is simple, yet each ingredient plays a key role. You will love how they all come together! {{ingredient_image_1}} 1. Preheat your oven and prepare the muffin pan: Start by setting your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it with oil. This step ensures that your muffins do not stick. 2. Mixing dry and wet ingredients separately: In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of brown sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. In another bowl, whisk one large egg. Add ½ cup of milk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix until well blended. 3. Combining and folding in cranberries and nuts: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix. Now, fold in 1 cup of fresh or frozen cranberries and ½ cup of chopped walnuts or pecans if you want a nutty crunch. 1. Filling the muffin cups: Use a spoon to scoop the batter into the prepared muffin cups. Fill each cup about ¾ full to give them room to rise. 2. Baking time and temperature: Place the muffin pan in the preheated oven. Bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are ready. 3. Cooling and dusting the muffins: After baking, let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Once cool, lightly dust the tops with powdered sugar for a sweet finish. - Avoiding overmixing the batter: When you mix the wet and dry ingredients, stir gently. Overmixing can make your muffins tough. You want a few lumps to keep them light and fluffy. - Ensuring even cranberry distribution: After folding in the cranberries, make sure they spread throughout the batter. This gives every bite a burst of tart flavor. If you notice clumps, gently fold again. - Checking for doneness with a toothpick: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, your muffins are ready. If there's wet batter, bake a bit longer. - Plating ideas for presentation: Serve your muffins on a pretty plate. You can add a few extra cranberries around them for color. A light dusting of powdered sugar adds a nice touch, too. - Pairing options with coffee or tea: These muffins go great with coffee or tea. The tart cranberries balance well with hot drinks. Serve them for breakfast or as a snack with friends. Pro Tips Use Fresh Cranberries: For the best flavor and texture, opt for fresh cranberries when in season. If using frozen, do not thaw them to maintain their shape and tartness. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins instead of light and fluffy ones. Customize with Spices: Add a pinch of nutmeg or ginger for an extra layer of flavor that complements the cranberries beautifully. Store Properly: Keep leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat for a warm treat! {{image_2}} You can easily make these muffins fit your needs. For a gluten-free option, swap all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. This keeps the muffins light and fluffy. If you want dairy-free muffins, use almond milk instead of regular milk. For the oil, coconut oil works great. It adds a nice flavor and keeps the muffins moist. To jazz up your muffins, add spices like nutmeg or cardamom. Just a pinch can wake up the flavors. It adds warmth and depth to the taste. Incorporating citrus zest or extracts, like orange or lemon, can brighten the muffins. This twist gives a fresh, vibrant flavor. Just a teaspoon or two can really elevate your breakfast treat! To keep your cranberry coffee cake muffins fresh, use an airtight container. This prevents them from drying out. Place the muffins in the container once they cool down. You can store them at room temperature for up to three days. For longer shelf life, refrigerate them. This may change the texture a bit but keeps them safe. If you want to freeze the muffins, wrap each one in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you are ready to eat them, just take them out and thaw. To reheat muffins, you have two easy methods: the oven or the microwave. For the oven, preheat to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This helps keep the muffins moist and warm. If you use the microwave, put one muffin on a microwave-safe plate. Heat on high for 10 to 15 seconds. Check if it’s warm enough. If not, heat in 5-second bursts. Enjoy your warm muffins with coffee or tea! Can I use frozen cranberries in this recipe? Yes, you can use frozen cranberries. Just rinse them first and fold them into the batter while still frozen. This helps the cranberries keep their shape and adds great flavor. What can I substitute for the nuts? If you want a nut-free option, you can leave them out. Try adding seeds like sunflower or pumpkin seeds for crunch instead. You could also use chocolate chips for a sweet twist. How do I know when my muffins are done baking? To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the muffins are ready. Avoid overbaking to keep them moist. Can I make this recipe ahead of time? Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just remember to stir it gently before filling the muffin cups. You can also bake the muffins ahead and store them in an airtight container. In this post, we explored a simple muffin recipe with cranberries and nuts. You learned about the key ingredients, preparation steps, and baking process. Tips for perfect muffins and creative variations help make this recipe your own. Store your muffins properly to keep them fresh. Enjoy this fun baking project, and don’t hesitate to experiment with flavors. Your kitchen can be a magical place with good recipes, and these muffins are a great start. Happy baking!$