golden rice bowls

I was talking with a friend recently who was so excited to be finally getting stove in the house that he's been remodeling and living in. So I asked, "What is the first thing you're going to cook?" "Rice. Lots of rice." he replied. Of course. It's so easy to take simple food for granted. I love simple food because it's easy to make and subtle flavors are not lost in complicated cooking processes or long ingredient lists.

So, I decided to go back to my roots for this one and prepare a simple yet filling bowl of Yellow Jasmine Rice, quick sauteed spinach, and a hearty egg. It's awesome. The yellow jasmine rice really makes this recipe special. It's one of my favorite recipes and I'm happy to be able to use it in a new way.

To make this recipe last throughout the week, I filled single serving containers with the cooked rice, added a scoop of the sauteed spinach and either cooked an egg fresh when I was ready to eat, or I pre-fried an egg and just reheated it all together in the microwave. The reheated bowls that had a pre-cooked egg didn't have that nice runny yolk that almost acts as a creamy sauce, but they were still delish.

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banh mi bowls

Oh the mighty banh mi. It's one of my favorite foods in the entire world. It's truly the perfect sandwich. If you're unfamiliar with banh mi (Vietnamese submarine sandwich), check out this excellent little write up Viet World Kitchen for a little history and explanation as to why they're so freaking amazing.

This is (obviously) not a traditional banh mi recipe. I was feelin' a little creative, so I decided to try putting all of the flavors of banh mi into a bowl... because I love anything in "bowl" form. Of course, if you wanted, you could just stuff all of these ingredients into a baguette (or even better yet, a Vietnamese baguette) and make a real banh mi. I have a picture of that version at the end of the post.

Banh mi can be filled with any sort of meat (cold cuts, char siu, liver pate, chicken, meatballs, whatever), but I decided to use the yummy meatballs that are in my Teriyaki Meatball Bowls. I made a couple small changes to the meatballs to account for the fact that they're not drenched in teriyaki sauce, but you could drench them in teriyaki sauce and still put them on the banh mi!

Also, I didn't have any daikon (radish), so I added some onion to my pickled carrots. I know, I know... not traditional, but "tastes good" trumps "traditional" in my book.

You'll want to add some sort of sauce to the bowls for moisture, but I didn't add that into the price because A) I don't know what kind you want to use and B) I don't know how much you'll want to use. Here are some suggestions: sriracha, soy sauce, sriracha-mayo, or teriyaki sauce. If you are making an actual banh mi sandwich, make sure to slather the bread with mayo and a sprinkle of soy sauce because that's just how it's done.

Okay, let's go already!

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island rice pilaf

I really can't imagine ever just eating plain rice again. Over the past few years I've discovered so many different things you can do with rice, especially cooking it with different liquids and seasonings.

One of my all-time favorites is Savory Coconut Rice, which combines coconut milk, garlic, and jasmine rice. This recipe is kind of like that, but it veers off in a slightly different direction. Instead of using jasmine rice, this recipe uses plain rice (great for those of you who can't find jasmine) and includes some black beans, which always go great with rice. Coconut milk makes everything creamy and mellow, while savory herbs like garlic and thyme add depth. A little sweet pineapple and fresh cilantro help round everything out to create an awesome (and easy) side dish.

The mellow creaminess of this rice was perfect for balancing my Slow Cooker Jerk Chicken, but it would go great with any spicy meal.

Although I called this "pilaf," be aware that it's definitely heavier and more dense than most pilafs. When I hear the word pilaf I think of a light, fluffy rice mixture. Cooking the rice in coconut milk definitely makes it heavier and even a little sticky. So, just be aware of that before you begin. That being said, I could eat a mountain of this rice!

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salsa chicken casserole

I'm still all about these easy, one dish dinners. This one is very similar to the ultra popular Taco Chicken Bowls, but it's made in the oven and takes about an hour, as opposed to eight in a slow cooker. The directions go something like this: dump, stir, cover, cook, eat, be happy.

One little jar of salsa adds so much flavor to this dish that I almost feel like it's cheating and the little bit of cheddar on top really made it rich and satisfying. Next time I might even try a little dollop of sour cream! Either way, this recipe was a no brainer to make and a definite tummy pleaser!

I used a couple Budget Bytes tricks to make it more affordable. As usual, I used reconstituted bouillon for the broth instead of canned chicken broth. I've also been buying big 2lb. bags of shredded cheese and then dividing them into four freezer bags (2 cups each, the same size as normal bags of shredded cheese) and this really saves me a lot. Then there's the chicken. I still only buy my chicken breasts on sale. I can usually get them for $1.99/lb. (sometimes less!) if I really keep an eye out. I know not everyone will be able to find this deal, but it's worth mentioning and looking out for!

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shrimp & rice salad

Sometimes I get in the mood for something really light, fresh, and full of vegetables. I definitely felt like that today. It probably has something to do with that pizza I made yesterday that was piled high with all sorts of Italian salamis and pepperonis. Yummm.

...but I digress.

I decided on shrimp because it's lean, light, and fresh. Just what I wanted. I know I'm lucky because I live in Louisiana and shrimp is always super fresh and priced fairly low. If you aren't so lucky, check out your freezer aisle for the best prices. Shrimp thaws quickly under cool running water and I suggest rinsing it anyway, so you can kill both birds with one stone.

I was also lucky because I scored a bunch of red bell peppers 10/$10. You don't have to use red bell peppers, or the exact mix of vegetables that I used. Choose your add-ins based on what is available to you at a good price and what you enjoy. Some other great add-ins for this salad are: peanuts, sliced almonds, cashews, edamame, avocado, cucumber, mango, or mandarine oranges.

Oh, one more thing. I used beans that I had cooked from dry and then froze in place of canned beans. That definitely saved some money and helped make up for the (relatively) high cost of the shrimp.

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roasted vegetable burritos

So, I broke down last week and bought a burrito from the hospital cafeteria for lunch. It was SO good, but at $5.50 for the least expensive option, I knew I could do better.

I just finished tallying my cost for this recipe and I have to say, I'm sure I could have done much better. To be fair, I didn't do any comparison shopping, I just ran in, got what I needed, and ran out. So, you might be able to make these for far less than I did. I did, however, make my own black beans instead of buying cans. That saved me a dollar or two. Oh, and I lucked out with the red bell peppers - on sale 10/$10! That's a SUPER good price.

I seasoned up some regular old white rice, added my black beans (you can season those too, if you'd like), and then topped those with some amazing roasted vegetables. Roasting vegetables intensifies their flavor, and when you add herbs like I did, they become even more amazing. I suggest using whatever vegetables you can get for a good price (I was a bad example here), but the mushrooms really did make this special. So, get the mushrooms if at all possible!

Now I have 8 awesome burritos in my freezer just waiting to be grabbed for lunch in the morning. The recipe is enough for 10, but I already ate one burrito and I had previously used one of the tortillas for something else. To reaheat just place in a microwavable dish and nuke until hot.

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mango coconut jasmine rice

I love all things tropical. I love the weather, I love the music, I love the FOOD. I often day dream of a prince charming who owns a jet and insists on flying me to Jamaica every weekend just to sit on the beach, drink rum cocktails, and eat delicious food. Of course, I'm not just going to sit around and wait for that to happen, so I'll just make the delicious food at home until it does. Ha. Right.

Anyway, I digress.

I'm not huge on desserts but every now and then I crave something sweet. This dessert fits the bill because it's not super sweet, it's just subtly creamy and sweet with chunks of sweet mango. Plus, it's just really pretty.

Normally this dessert would be made with short grain sticky rice, but since I already had jasmine rice (and can't get enough of that floral aroma), I just used that instead. So, if you're expecting a sticky mango coconut rice like you've had in a Thai restaurant (or in Thailand, for that matter), this is not it. This is just my convenient interpretation of that. Still delicious, if I do say so myself.

Oh, and I'm betting that you might be able to do better on the price than I did here. I've bought coconut milk for half that cost before, and sometimes during the summer mangoes go on sale for $0.99 each. Good luck!

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chili lime shrimp bowls

Betcha didn't think you could eat shrimp on a budget, did you? Well, if you use the basic Budget Byting principle of combining an expensive ingredient (like shrimp) with less expensive ingredients (like rice and beans), it suddenly becomes more affordable.

I do realize that I live in Louisiana and quality shrimp is relatively inexpensive here. If shrimp is not affordable in your area, try this marinade with chicken instead! In fact, after I had eaten all of the shrimp out of my bowl, the remaining rice, beans, and pineapple salsa was so good that this would probable also make a fantastic vegetarian meal!

I used 40/50 shrimp which means there are between 40 to 50 shrimp per pound (raw). So, I was able to put 7 or 8 shrimp in each bowl that I made. ...Of course that means you can't sneak and eat any while you're cooking ;) I sauteed my shrimp in a skillet, but you could also skewer and then grill them for a more smokey flavor.

I'm beginning to really like these "meal in a bowl" recipes. (see taco chicken bowls, teriyaki meatball bowls)

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teriyaki meatball bowls

I don't know what it is with me and meatballs lately... but here we go again!

These are ridiculously easy and when you serve them over a bowl of hot jasmine rice, they're pure heaven. The ingredient list might look long, but don't let that scare you. They're EASY. Many of the ingredients are just listed twice - once for the meatballs and then again for the glaze.

I used ground pork for this recipe but you could certainly use ground turkey or chicken instead. The bulk of the flavor comes in the potent teriyaki glaze that coats the meatballs. You can also make these into an appetizer by skewering them on a toothpick with a chunk of pineapple.

So, are y'all ready to party teriyaki meatball style? Lets get started!

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coconut rice (take 2)

Okay, I'll admit, this recipe is a re-post. Savory coconut rice is one of the first recipes I made for the blog and it has been a staple in my house ever since. I wanted to repost the recipe for three reasons: 1) because it was part of this week's complete meal plan (will be posted tomorrow), 2) the first version was posted before I started doing step-by-step photo instructions, and 3) it's just so so so good that I don't want any new followers to miss it.

Seriously, when your coworkers all "oooh" and "ahhh" over the smell coming out of the microwave, you know you've got something seriously good. Not only is it seriously good, but it's seriously easy. If you have trouble getting rice to come out right on the stove top, invest in a rice cooker. They're fool proof, you'll use it a lot, and they're very inexpensive.

I usually use light coconut milk to make my coconut rice, but the store only had regular this time around. I have to admit, I prefer the light coconut milk. The light coconut milk gives all of the flavor without the oily residue.

Oh, and if you're wondering, this rice is not sweet. I know it's hard to disconnect coconut with sweetness, but coconut milk by itself is not at all sweet. It's just really creamy and good!

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turmeric chicken

I fell in love with Indian food last year and have craved it ever since. I've experimented here and there but it's still completely uncharted territory to me. I recently discovered the show Spice Goddess on the Cooking Channel and I watch it whenever I get a few spare minutes.

Last week I saw her make this Chicken South Indian Style and was totally inspired. Sure, I didn't have *any* of the spices called for in the recipe, nor did I have time to go hunt them down, but cooking is all about improvising. My yellow jasmine rice is one of my all-time favorite recipes that I've ever made for the blog, so I decided to use a similar mix of spices for this recipe.

And of course, there is the jasmine rice. So simple, so aromatic, SO important. This dish just wouldn't be the same without the jasmine rice. It's worth hunting down if your local market doesn't have it. Ethnic markets or major supermarkets with well stocked ethnic aisles should carry jasmine rice in large, 5 lb. bags, which will be a fraction of the cost of the small "gourmet" rice brands. Check the bottom shelf, it's usually hiding there.

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creamy chicken & rice soup

Believe it or not, in the 2.5 year history of this blog, I have never made a basic chicken noodle soup. Well, I almost made it this weekend until I went perusing through my pantry to see what left over ingredients I had that needed to be used. I found a half bag of wild rice mix that I had left over from this holiday rice dressing last year. It's a really delicious mix of all sorts of wild rices and since I had kept it tightly sealed, I thought it was definitely worth using.

You don't have to use wild rice for this recipe, although it gives a really nice texture. White or brown will certainly work in a pinch. See the step by step photos for cooking adjustments for white or brown rice.

If you don't like creamy soups (this one isn't super creamy), you can skip the milk mixture at the end of the recipe and use chicken broth instead. Then you'll have yourself a delicious, clear broth chicken and rice soup. You've got options!

I also used the carrots and celery that I had left over from this recipe a couple of weeks ago. I just cleaned and sliced the entire bunch then froze half to use later. I was happy not to have to peel and chop today!

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yellow jasmine rice

Okay, this is a pretty big statement to make, but... This is the best rice I've ever had.

Yep. The flavor was simply out of this world. The aroma as it cooked almost gave me a high. Plain white rice is dead to me now.

If you follow the blog you're probably familiar with how much I love jasmine rice. I don't know how I lived my whole life without knowing about it, but since discovering it a year or two ago, I just can't stop. It's incredible. If you haven't tried jasmine rice yet, get to the store NOW and buy some.

Jasmine rice is naturally fragrant and has the most wonderfully rich, mellow, and almost nutty flavor. You can find it at most major supermarkets either in the Asian section or in the rice section (usually on the bottom shelf). It can be pricy if you buy one of those small specialty brand containers but if you buy the actual Asian brand (in large bags, bottom shelf), its just as inexpensive as regular rice. Also check bulk bins. Some stores will have jasmine rice (white AND brown) in bulk.

Anyway, I decided to kick up the jasmine rice by adding a few spices and something magical happened. The turmeric and cumin added to the rich, nutty flavor of the jasmine rice and the little pinch of cinnamon added just a hint of spicy sweetness... like hitting the cymbals on a drum kit. The first bite was so good, I swear I saw angels.

Okay, if you haven't been weirded out by my rice-love manifesto, here's the recipe:

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taco chicken bowls

This recipe is definitely "slow-cooker 101". It's probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of it is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven't made it yet and I can't bear the thought of you missing out.

This recipe is great for bachelors, students, or the chronically busy because it's a "dump and heat" recipe. All you do is dump all of the ingredients together in a pot, and let it cook. Of course you'll need to make the rice separate but even if you're one of those people who can never get rice right, there is hope. Just stuff the chicken mixture inside of a tortilla with cheese for a quick burrito or fold it over in a tortilla and crisp it up in a skillet like a quesadilla. Presto. Easy, delicious, cheap food.

I'm a black bean lover so next time I'm going to use two cans (or two can's worth of homemade) beans and extend the recipe even further.

Oh, also, this freezes well. Cheese and all. Then just nuke and stir for a couple minutes until hot. Instant freezer meal!

Okay, one more thing. If you for some strange reason need this recipe to be even easier or you don't have a well stocked spice cabinet, just substitute a packet of taco seasoning for all of the spices and herbs that I used below.


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kung pao chicken

I'm really not sure how authentic this recipe is but I'm calling it kung pao chicken because it's spicy and it has peanuts. That's good enough for me. Ha!

Okay, aside from that, it's really super delicious... and easy. Well, easy if you're not trying to figure out how to use your new mandoline like I was. I spent a good half hour just trying to assemble the correct blades, another 15 minutes or so trying to use it and then another 30 minutes trying to disassemble, clean, and then fold up the mandoline for storage. I got some beautifully thin carrot strips but it wasn't worth an hour of my day and almost slicing my thumb wide open. Nope. Next time I'm just going to stick to a knife. *sigh* Lesson learned.

Because I get this question every time: Buy your chicken in large family sized packs to get a super low price. When you get it home, divide it up into 1-2 lb. portions and freeze for later use. I just pop two breasts into quart size ziplock bags, label them, and toss them in the freezer. It's really nice to have the meat on hand the next time you're ready to cook and it's at least a dollar less per pound when purchased in bulk (usually a 5 lb. package). Sometimes, when they are approaching their "sell by" date, they'll be even more deeply discounted and as long as you freeze them that day, they're completely safe. Even Whole Foods sells "Family Packs" of chicken for a lower price per pound.


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(not) butter chicken

Okay, I don't really know what this recipe is but I DO know that I started with a recipe for butter chicken (which may not have been all that authentic to begin with) and then it was changed it up to fit my wants, needs and supplies.

The result? Absolutely, freaking delicious. It's spicy, tangy and super aromatic. This is one of those dishes that makes me look forward to eating my lunch every day... even though I've eaten the same thing for the past three days. The left overs are every bit as delicious as day one.

Garam masala is a major flavor component for this dish and can't be skipped. In regular grocery stores it can be pricy (low demand in the general public) so search out ethnic grocery stores, you'll pay a fraction of the price. You can also mix up your own garam masala from individual spices. There are many recipes for garam masala online, one of which can be found here. If any of you routinely buy spices online, please share your experience, favorite merchant and buying tips in the comments section below.

One more note about chicken: boneless, skinless breasts can cost you an arm and a leg if you don't buy them right. First, shop sales. Second, ALWAYS buy value packs. I buy my chicken breasts in a 5 lb. pack and it costs at least $1 less per pound that way. As soon as I get home from the store, I divide the pack up into bags of two breasts each (thats usually what I use per recipe) and refreeze. It only takes about 5-10 minutes and I save at least $5. I actually intended to use chicken thighs for this recipe but buying the breasts in the value pack was less expensive per pound than chicken thighs. Imagine that.


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holiday wild rice dressing

Last year for Thanksgiving I made an apple walnut stuffing that was *out of this world* good, despite using a boxed mix. I was so happy with that recipe that I really didn't plan on making something new... until I started seeing recipes for wild rice dressing.

It started when I saw this recipe on the Bitten Word, then I did a search and found this one, this one and this one. They all look fantastic so check them out. But, as always, I took the best from each and made my own that fit my budget and supplies. The result was every bit as delicious as last years plus it has tons of fiber and nutrition. That's my kinda deal.


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jambalaya

Once I got over the excitement of roasting a chicken, I quickly realized that roasted chicken is not the type of thing that I really enjoy eating (smart, eh?). So, I set to work turning the chicken into something that I would actually look forward to eating, like... Jambalaya!


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rice pudding

What happens when you're craving something sweet while watching Anthony Bourdain travel around India? You start googling saffron rice pudding recipes.

I found a few recipes that I liked (this one, this one and this one) but since I'm still working off of what I have in my pantry, I couldn't follow any of them exactly but instead used the ingredients and techniques as inspiration.

I had plenty of sliced almonds and a bag of purple raisins that I've been desperate to get rid of. So, instead of the more traditionally Indian golden raisins, I used boring old American style purple raisins. I wasn't disappointed after tasting it, though. Also, to my dismay, I realized that I did not have cardamom like I thought I did. Instead I went with a blend of vanilla, cinnamon and nutmeg. Again, that's more like an American style rice pudding but I'm trying to use only what I've got. I liked the technique of toasting the nuts, raisins and rice in the butter (or ghee) before adding the milk so I did that with mine. I also loved the idea of adding a bay leaf so I threw one in there. It was good.

I had some jasmine rice on had so I used that for a little extra subtle flavor. YUM. I will always be using jasmine rice for rice pudding from now on.


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coconut rice pilaf

Why serve plain white rice with your meal when you can sneak in some veggies and a ton of flavor? I was originally going to make this dish a coconut (not) fried rice but then decided to make it a bit more simple and therefore more versatile. The only difference between it being a (not) fried rice and a pilaf is that I didn't add an egg or any type of sauce. I decided to leave the "saucing" up to the individual eater.

The pilaf makes a great bed for just about any Asian style meat. I've been piling my Teriyaki Pulled Pork on top and it makes a perfect sponge for all of the yummy gravy. It would also go great with Sriracha Chicken Strips or Coconut Chicken Strips.

If you feel like eating a bowl on it's own, make sure to sauce it up with a little soy sauce and a dab of sriracha sauce. I added both to the recipe costing because it really needs them if you're not pairing it with another saucy dish. A little dribble of sesame oil would also be tasty!


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