All Emily's Recipes, 220 Pacific Highway, Monmouth (2026)

16/09/2025

Wild Rice Soup

Ingredients :
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 cup chopped fresh spinach
- 1/2 cup heavy cream (or milk for a lighter option)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Directions :

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the wild rice is tender. Stir occasionally.
4. Stir in the spinach and heavy cream (or milk). Season with salt and pepper to taste.
5. Remove from heat and garnish with fresh parsley.

prep time: 20 minutes
Kcal: 350

16/09/2025

White Bean Soup

Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Directions :

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more, until fragrant.
3. Stir in beans, vegetable broth, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Ladle into bowls and garnish with fresh parsley.

prep time: 15 minutes
Kcal: 250

16/09/2025

Garlic Parmesan Focaccia

Ingredients :
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (105-115°F)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 3 cups all-purpose flour, plus more for dusting
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil, for drizzling
- Fresh parsley, chopped (for garnish)

Directions :

1. In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes, until foamy.
2. Stir in the olive oil and salt. Gradually add the flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
3. Preheat oven to 450°F (232°C). Punch down the dough and turn it out onto a lightly floured surface. Gently stretch and shape the dough into a 12x18 inch rectangle.
4. Spread the minced garlic evenly over the dough. Sprinkle with the Parmesan cheese. Drizzle with 2 tablespoons of olive oil.
5. Gently score the surface of the dough with a sharp knife or lame.
6. Bake for 20-25 minutes, or until golden brown and cooked through.
7. Let cool slightly before slicing and serving. Garnish with fresh parsley, if desired.

prep time: 45 minutes
Kcal: 450

16/09/2025

One-Skillet Sausage, Peppers, Potatoes, and Onions

Ingredients :
- 1 pound Italian sausage, removed from casings
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth

Directions :

1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned.
2. Add onion, bell peppers, and potatoes to the skillet. Stir to combine and cook for 5-7 minutes, stirring occasionally, until potatoes begin to soften.
3. Stir in oregano, salt, and pepper. Pour in chicken broth and bring to a simmer.
4. Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until potatoes are tender. Stir occasionally.

prep time: 20 minutes
Kcal: 550

15/09/2025

Butternut Squash Soup

Ingredients :
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)

Directions :

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for another minute, until fragrant.
3. Add butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
5. Stir in cinnamon and nutmeg. Season with salt and pepper to taste.
6. If desired, stir in heavy cream for a richer flavor.

prep time: 20 minutes
Kcal: 250

15/09/2025

Creamy Corn Chowder

Ingredients :
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 (10 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)

Directions :

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and celery and cook for another 2 minutes, until fragrant.
2. Pour in chicken broth and bring to a simmer. Add frozen corn kernels and simmer for 10 minutes, or until corn is heated through.
3. Stir in cream of mushroom soup and milk. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
5. Stir in fresh parsley. Serve hot, topped with shredded cheddar cheese if desired.

prep time: 20 minutes
Kcal: 250

15/09/2025

Easy Baked Pumpkin Donuts

Ingredients :
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract

Directions :

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin puree, milk, oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Drop rounded tablespoons of batter onto the prepared baking sheet, leaving space between each donut.
6. Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

prep time: 20 minutes
Kcal: 250

11/09/2025

Grilled Chicken Avocado Melt

Ingredients :
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, mashed
- 1/4 cup shredded cheddar cheese
- 1/4 cup salsa
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 whole wheat tortillas
- Optional: a squeeze of lime juice

Directions :

1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt and pepper. Grill for 4-5 minutes per side, or until cooked through. Remove from grill and let rest for a few minutes.
3. While chicken is resting, warm tortillas according to package directions (or in a dry skillet until warm and pliable).
4. Spread mashed avocado evenly over one half of each tortilla.
5. Top with a portion of the grilled chicken, shredded cheddar cheese, and salsa.
6. Fold the tortilla in half and gently press to seal.

prep time: 15 minutes
Kcal: 450

11/09/2025

Jalapeno Popper Soup

Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 (10 ounce) package frozen corn
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup milk
- 1/4 cup shredded cheddar cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 12 jalapenos, sliced (remove seeds for less heat)
- Salt and pepper to taste

Directions :

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more, until fragrant.
3. Stir in diced tomatoes, chicken broth, corn, cream cheese, milk, cheddar cheese, smoked paprika, and cayenne pepper (if using).
4. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until cream cheese is melted and soup is heated through.
5. Stir in jalapeno slices. Season with salt and pepper to taste.
6. Serve immediately.

prep time: 20 minutes
Kcal: 350

11/09/2025

Garlic Parmesan Chicken Fritters

Ingredients :
- 1.5 lbs boneless, skinless chicken breasts, finely ground
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 egg, beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)

Directions :

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, milk, egg, oregano, salt, and pepper. Gently mix until just combined. Do not overmix. Add the parsley if using.
3. Shape the mixture into 4 equal meatloaves.
4. Place the meatloaves in the prepared baking dish.
5. Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Let stand for 5 minutes before serving.

prep time: 20 minutes
Kcal: 450

11/09/2025

Tomato and Spinach Pasta

Ingredients :
- 1 pound pasta (spaghetti, penne, or your favorite shape)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)

Directions :

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
3. Stir in crushed tomatoes, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add the thawed and squeezed spinach to the sauce and cook until wilted, about 2 minutes.
5. Add the cooked pasta to the skillet and toss to coat with the sauce.
6. Serve immediately, topped with Parmesan cheese, if desired.

prep time: 20 minutes
Kcal: 550

11/09/2025

Roasted Tomato Basil Soup

Ingredients :
- 2 lbs ripe tomatoes, halved or quartered if large
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)

Directions :

1. Preheat oven to 400°F (200°C). Toss tomatoes, bell peppers, and garlic with olive oil, oregano, basil, salt, and pepper on a baking sheet.
2. Roast for 20-25 minutes, or until tomatoes are softened and slightly charred.
3. Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and blend until smooth.
4. Return the soup to a saucepan. Bring to a simmer over medium heat.
5. Stir in fresh basil.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Ladle into bowls and top with Parmesan cheese, if desired.

prep time: 25 minutes
Kcal: 250

All Emily's Recipes

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