Budget Bytes: August 2011

roasted vegetable couscous
$10.09 recipe / $1.26 serving

I'm still trying to take full advantage of the fresh summer veggies before they're gone. I paid a little more for vegetables this week than I usually do, but the frightening thought that in a few months good vegetables will be hard to come by at any price motivated me to grab them anyway.

This dish highlights the wonderfully sweet flavor that vegetables take on after being roasted. I only seasoned the vegetables with salt and pepper because I wanted to enjoy the subtle flavor of their caramelized sugars.If you like a little punchier flavor, try adding feta cheese or a sprinkle of balsamic vinegar to this salad. I've tried both and can definitely say it's delish!

If you're using your grill this summer, throw the vegetables on the grill instead of roasting them in the oven to make this recipe even faster.

If you're unfamiliar with couscous, it's basically pasta that is made into little granules. It cooks almost instantly, which is awesome. I used whole wheat couscous for this recipe, which I was able to find in the bulk section at Whole Foods. In regular stores it can be found either in the international aisle or in a box near rice mixes (like rice a roni products).

You can take this recipe in so many directions, so be creative! Eggplant would be awesome, maybe even some edamame? Let me know what you try!

roasted vegetable couscous

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moroccan beef stew
$12.97 recipe / $2.16 serving

Why am I making stews in the middle of summer? I don't know. It just sounded tasty... and making hot food in the middle of summer never really bothered me much. So, if it's just too hot for you to even utter the word "stew," you'll just have to keep this one bookmarked for later this year!

While perusing through some recipes the other day, I found this recipe and my mouth started watering. I hadn't cooked red meat in a while so I decided to give it a shot... with my alterations, of course! Despite making some budget/availability cuts to the ingredients list, this is still one of the most expensive dishes I've ever made for the blog. But, beef is expensive pretty much any way you cut it. Well, the dried fruit and wine didn't help the price either. Save this one for special occasions!

Oh, and I cooked it on the stove top rather than in a slow cooker. Read the original recipe for the slow cooker option.

If you're not familiar with Moroccan style flavors, this stew is slightly sweet, slightly spicy, and very savory. Most americans are used to cinnamon and allspice used in sweet dishes but they swing both ways. Really! You might be a little leery of the dried fruit with the beef, but it works. I promise. Traditionally this is probably served over couscous but I used jasmine rice. I've got another couscous recipe this week and I didn't want to over do it.

moroccan beef stew

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oatmeal molasses bread
$2.57 recipe / $0.21 serving

I've had a few people ask for an oatmeal molasses bread recipe so I thought I'd break this good 'ol recipe out of my vault of .txt files from about ten years ago. This recipe was one of my first forays into budget cooking. Back in the day, when I had first moved out on my own, I cooked a batch of this bread every couple of weeks. I'd eat one loaf that same week and the other would go in the freezer for the next week. I lived a very exciting life as a 21 year old, let me tell ya.

This is not a quick bread recipe by any means, it's more of an all day event. Most of the time the dough is either resting or rising so it doesn't take a whole lot of attention, just a lot of time. So, make it on a day when you'll be at home doing other chores. Also, this might not be a beginners bread because the molasses makes it slightly more difficult to determine if enough flour has been kneaded in... but hey, I broke my bread making teeth on this recipe so maybe you can too!

This was literally the first time I'd made the bread in about ten years and it was slightly different than I remembered. But then, While writing an article about molasses, I realized the difference. Before, I used sorghum molasses and this time I used regular, dark molasses. Sorghum molasses is made from sorghum, while regular molasses is made from either sugarcane or sugar beets. Don't get me wrong, they were both delicious, just slightly different. For more info about molasses, read What is Molasses?

oatmeal molasses bread

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spicy pickled carrots
$2.90 recipe / $0.36 serving

So, back when I lived in Baton Rouge, there was a Mexican restaurant (Ninfa's) that kept jars of pickled carrots and other vegetables on the tables as an appetizer. Practically every time I went there I would ruin my appetite on those pickles before I even had a chance to order an entree. So, when I saw this post on The Homesick Texan, I got very, very, very excited.

I made a pared down version based on what I had available and they were AWESOME. I've been eating them non-stop since... and I just realized (while tallying the cost) that I completely forgot to add the garlic! So, next time they'll probably be even better. I want to add other hearty vegetables too, like cauliflower! Yum!

The pickles really taste best the next day, after they've had a chance to soak in the brine. They'll keep for about a month in the fridge!

Spicy Pickled Carrots

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chili lime pork loin
$8.92 recipe / $1.49 serving

This might be a new favorite. It was just SO easy and delicious.

You can make this recipe with a pork tenderloin if desired but the pork loin filet that I bought was almost $2 less per pound than the tenderloins. Tenderloins are leaner and smaller which means you'll get more surface area in contact with the marinade and more flavor. But, the pork loin was excellent all the same. Cooking it on a grill (if you have one available) will add extra smokey yuminess. I don't have one at the moment, so non-grill directions are listed below!

FYI- chili powder isn't all that spicy so don't be too afraid. If you look at the ingredients, it's actually a mix of spices so it's not nearly as hot as, say, cayenne pepper.

Oh, also, you can let this marinate over night or while you're at work for extra flavor. The marinade comes together in just a few minutes so you can easily throw it together and then pick the recipe back up later.

chili lime pork loin

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seven layer dip
$9.71 recipe / $1.08 serving

Often times, I'm at complete mercy to my cravings. Last weekend I was craving seven layer dip like a junkie. I just had to have it. Since I wasn't planning on having a party any time soon, I had to figure out a way to turn this classic party food into every day food.

I took a closer look at each of the seven layers and figured out what I could do to make them healthier or at least less snacky or junk food-like. So, here is what I did:

I made the refried beans from scratch. Low salt, no fat, and WAY more flavor than the canned stuff.
I roasted some fresh corn in the oven. This requires virtually no work and has so much juicy flavor that my mouth waters just thinking about it.
Rather than buying a jar of supermarket salsa, I whipped up some fresh pico de gallo. Fresh pico is my new love... so much punchy, fresh, summer flavor! Plus, all it requires is some quick chopping.
The grocery store didn't have any good avocados so I had to purchase some pre-made guacamole. I checked the ingredients because I'm convinced that a lot of pre-made guacs are nothing more than sour cream with green food coloring... this one was legit. It only had real, live, guac ingredients! Score.
I chose light sour cream because I find it to be just as tasty as full fat. That being said, I'd never buy fat free sour cream because I find it disgusting. There is a very fine, but important line between the two.
Lastly, I sprinkled on just a little cheese. I could have used reduced fat cheese here but I didn't feel like there was enough to warrant it.

Many seven layer dips also have black olives but I skipped them because I've found them to be quite pricy lately.

I've been eating this dip with Mission tortilla strips because they're awesome and for some reason they're always much less expensive than actual tortilla chips. Go figure. You could also scoop this into a tortilla for a soft burrito or top some rice with it. And just like that, you have a great vegetarian meal where there was once a guilt-inducing super bowl snack.

seven layer dip

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(not) refried beans
$2.75 recipe / $0.31 serving

Have you ever had refried beans that were so good that you wanted to just eat them plain out of a bowl? If you've been getting them out of a can, I'm gonna guess not.

These beans are just that. They have an incredible, complex flavor thanks to the jalapeno, chili, and other spices... and they're completely GUILT FREE. Actually, you should not only feel guilt free, you should feel proud. You deserve to wear a little gold star pin that says "Winner!" on it just for eating these beans. Beans are full of fiber, protein, and antioxidants... and I promise you'll want to come back for more.

My batch was just a tad on the spicy side and I know that many of you can't go there for various reasons. So, I would suggest using half of a jalapeno and half of the chili powder. Both the jalapeno and the chili powder bring a lot of flavor along with their heat so I wouldn't suggest nixing them all together. When preparing the jalapeno just be sure to remove ALL of the seeds and white ribs on the inside because this is where most of the heat lives.

This recipe makes about the same amount as three standard sized cans of refried beans. The left overs can be frozen so don't worry about the volume. I used mine in a recipe (stay tuned) but you can also eat it as a dip, fill up some burritos, or even stuff them into tacos. Refried beans are all-purpose, which is probably why they come as a side to every single entree at Mexican restaurants! Well, that and they're cheap.

not refried beans

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summer vegetable tian
$6.60 recipe / $1.10 serving

Why can't vegetables be plentiful and yummy all year long? I don't know but I intend to enjoy them while they're around!

I like to enjoy vegetables and their natural subtle flavors. I'm not all for frying or smothering with thick, rich sauces... but sometimes, I want something a little more. This vegetable tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It's veggie-tastic.

Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.

Vegetable Tian

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easy ricotta gnocchi
$2.58 recipe / $0.65

So, have you had gnocchi yet? No? Well, you better get on that.

Gnocchi are wonderful little chewy pasta pillows. They're light, fluffy, slightly chewy, and completely satisfying. Totally nosh-tastic. And they go with anything. Top them with red sauce, cheese, pesto, or just a simple garlic butter. Gnocchi are definitely going on my "must have in the freezer at all times" list (instructions for freezing at the end of the post).

Oh, and did I mention how simple they are? There are variations made with potato but since mashing potatoes is one of my all-time least favorite activities, I went for the ricotta version. The dough comes together in a matter of minutes then you just roll it out, cut it and pop it into boiling water. Once in the water they take less than five minutes to cook. SERIOUSLY.

One more thing.... (there are just so many good things to say about these little guys) You can totally take this recipe in a thousand directions. This recipe is for the most basic, plain flavor. You can add parmesan cheese, garlic powder, nutmeg, or other herbs. You can make gnocchi in a thousand flavors! I know I'm going to. You can look forward to many many gnocchi recipes in Budget Bytes future.

The pricing below is just for the gnocchi themselves since there are so many ways to eat them. They are pictured after being sauteed in garlic butter and topped with just a bit of cheese and parsley. OMG, just talking about them makes me want another bowl.

Simple Ricotta Gnocchi

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cajun pasta salad
$8.93 recipe / $1.12 serving

I love pasta salads in the summer because they're filling, have bold flavors and textures, and (most importantly) they're COLD!

I made this pasta salad with a cajun flare by adding smoked pork sausage, classic cajun vegetables like bell pepper, onion, and celery (the "holy trinity" in cajun cooking), and then coating it all with a garlic and cayenne vinaigrette. Don't worry, the cayenne isn't extremely spicy and you can adjust it to your preference!

This salad is sturdy enough to stand on its own as a main dish or you can downsize the portions and make it a side. It's perfect for a hot summer night! Plus, it just gets tastier and tastier every day as the flavors mingle in the fridge!

cajun pasta salad

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thick & rich pizza sauce
$2.40 recipe / $0.20

I've made pizza sauce before but I wanted to make one that was even thicker and richer because I had big plans to dip things in it ("things" being pizzadillas). Dipping sauces have to be really thick or else they won't hang on to whatever is being dunked in them.

This is definitely my new go-to sauce for pizzas but you can also use it for any red sauce application. Meatball subs, eggplant or chicken parmesan, or just for dipping breadsticks. it's a quick, easy, all-purpose red sauce.

This recipe makes enough for two large pizzas or about 12 dipping portions. The sauce freezes great so go ahead and freeze half of it and then you won't have to make a batch the next time you want a pizza!

thick & rich pizza sauce

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pizzadillas
$9.22 recipe / $1.54 each

Oh boy, oh boy, oh boy. I've been BUSY lately. So, when I finally got a day off, I wanted something quick, delicious, and satisfying. I had not been meeting my quesadilla quota lately but I was kinda craving pizza... so I decided to have both!

These pizzadillas would be a really fun snack for a kids party. Put the ingredients, or "toppings", out and let the kids build their own pizzadillas. Then just crisp them up in the skillet, slice them, and let the kids dip the wedges in the sauce! I have to admit... I feel kind of giddy like a kid when I'm eating them too :P

I chose "supreme" like toppings but you could do anything. Make it vegetarian, greek, pepperoni-lovers, cheap, expensive, whatever. Keep the toppings prepped and in resealable containers in the fridge and then just build the pizzadillas fresh each time. They only take about 5-7 minutes in the skillet!

Also, the "toppings" make excellent toppings for salads, so if they're already prepped in your fridge...