Today I’m super excited because it is Pizza Day on A Cozy Kitchen. This 30-Minute Fall Veggie Pizza is perfect for a weeknight meal. I’ve never thought of homemade pizza as a quick and easy meal, but this recipe, with its easy and quick rise, has changed my mind!
Most yeast requires you to get it started in water. Most of my recipes have you dissolve it into lukewarm water or milk and wait until it activates. Sometimes this can be finicky. It can take anywhere from 5 to 8 minutes for it to activate and get all nice and foamy.
But this RapidRise® Yeast is actually mixed within the dry ingredients—no activation required! This means no waiting around for it to be activated. You can mix and proceed with the recipe!
Believe it or not, this pizza dough takes about 5 minutes to be made and 10 minutes to rise. This is the perfect amount of time to sauté some veggies for the toppings
This recipe for Instant Pot Cuban Black Bean soup is fire for so many reasons! But before we dive into the recipe let’s talk about why I love this soup so very much.
Cuban black beans might be my favorite food to get in all of Florida. They truly are the food of South Florida. While my family isn’t Cuban, we spent a lot of family celebrations at Cuban restaurants. They were our go-to. And the black bean soup was always a favorite (along my other favorites like ropa vieja and picadillo (recipe coming soon!)).
The most critical part of Cuban black bean soup?
The sofrito. In this instance it’s a combo of red onions, green bell pepper, garlic and some spices that give the beans some good flavor. Beans by themselves are notoriously bland so you definitely have to gussy them up with lots of spices and a healthy amount of salt.
I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own.
For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked!
Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion, resulting in a more tender and gentler flavor. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias!
Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. So specifically look for Vidalias. And while they are sweeter than yellow onions, they’re not that sweet. They still have a lovely savory quality to them that makes everything more flavorful.