chana saag

Sometimes, when I'm suffering from a creativity block, all I need to do is take a stroll through Whole Foods... the freezer aisle in particular. Yesterday I did just that and saw a frozen dinner called Chana Saag. I didn't look too closely, I just saw chickpeas and spinach and knew that's what I wanted to eat. Yummmmm.

I made this Indian Style Creamed Spinach a while back and although it was a little complex to make, it was one of the best things I had ever tasted. So, I decided to simplify that recipe, add chickpeas, and call it a day. I can proudly say that it was a very good day.

This recipe can be made either hot or mild depending on what type of curry powder you use, but either way the fragrant spices will be heady and flavorful. The evaporated milk adds just the right amount of natural sweetness and creamy flavor to balance those Indian spices. You can probably use coconut milk in its place, but be sure not to let it come up to a simmer or else it may curdle (I learned that the hard way in previous recipes).

I suggest serving this over rice or with some homemade naan to sop up the sauce. I served mine with some rice and while I usually go for jasmine rice, the Chana Saag was so flavorful that plain white rice did the job nicely.

Read more »

chipotle sweet potato burgers

STOP. THE. PRESSES.

I'm sure I was getting some pretty weird looks in the lunchroom today because I was audibly moaning between every bite of my Chipotle Sweet Potato Burger and staring at it in awe. Seriously the best thing I've eaten in quite a while (and those Black Bean & Avocado Enchiladas were pretty spectacular... not to mention the Philly Cheesesteaks).

So here's the cool thing about these burgers - the patty itself is vegan and gluten free. I happened to put them on wheat buns and slather some mayo on the bun, but you could easily use veganaise or wrap this puppy up in a gluten free tortilla. Either way, the burger itself is gonna blow your little taste bud brains.

Non-meat burgers come in a lot of textures... This burger is rather soft and moist compared to most because I didn't use any flour or eggs as a binder. Because of that, you want to be careful while handling them so they don't fall apart on you. It's worth it, I promise.

I tested two cooking methods (I knew you'd want to know). I fried two of them up in a skillet with a little oil and I baked the other two after coating them with non-stick spray. Each method had pros and cons. The skillet was tasty, obvi, because it was cooked in oil. But, because it cooked quickly, it was more moist and therefore softer and more likely to fall apart. The baked patties only browned on the under side, were a bit drier, and therefore more solid. Both tasted great. I'll stick to the skillet method because it's faster and, well, oil=yum.

Read more »

roasted vegetable french bread pizza

Ecstasy. Pure ecstasy.

This recipe turned out even better than I had imagined. You know, when you take that first bite and you're not even done chewing before you have to let out a muffled "Woah..." This roasted vegetable french bread pizza with pesto and ricotta made me do that.

The pesto sinks into the bread and creates an almost garlic bread type base, the ricotta gets warm and creamy, and roasted vegetables are, well, they're just heavenly (one of my favorite things on the planet, actually)! I'm going to be making this one over and over and over.

The cost of this recipe got a little out of hand, but there are several ways you can rein it in. First, if you can find a farmers market, CSA, or some other cheap source of vegetables, that will help a lot. Produce prices at my local grocery store were a bit (okay, more like a lot) on the steep side. This might be a good recipe to stash until the peak of summer when produce is abundant and cheap. You can make your own pesto (use this parsley pesto recipe) and that should help. Also, you could make this on some homemade focaccia instead of French Bread, which would cut a big chunk from the price (although the crispy exterior and fluffy interior of French bread is pretty magical). And lastly, this pizza was actually quite filling, so you might get more like 8 servings out of it.

Oh boy, I can't wait until I get hungry again so that I can have more...

Read more »

loaded sweet potatoes

I had a really hard time deciding what to load these potatoes up with because there were just so many options. So, look forward to more versions of stuffed sweet potatoes in the future!

Sweet potatoes are one of my favorite produce items because they're yummy, nutritious, don't go bad quickly, relatively inexpensive, and can be cooked about a trazillion different ways. This time I paired them with some sauteed spinach, sweet-tart cranberries, and crunchy walnuts. It's so simple, yet oh so good!

This recipe is vegetarian, but can easily be made vegan by substituting the butter with coconut oil. Sweet potatoes and coconut oil (and coconut milk) go really, really well together.

I made three because I knew that's about how much I'd eat over the next couple of days, but this recipe could easily be scaled up or down to make any number. You don't really need to measure the ingredients, just wing it.

Oh yeah, one more thing... these are pretty big, so I'd consider this the main dish. Maybe add a warm roll, a small salad, or a cup of soup and call it a day. It's practically a meal on its own!

Read more »

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!

Read more »

sweet potato & kale salad

I was in dire need of some vegetables this week, so I made a BIG delicious salad. This salad is super hearty, thanks to the kale and roasted sweet potato. You can eat it as a side salad, or have a bigger portion for a light meal (maybe add a roll or slice of good bread).

I love the flavors of this salad. A tangy champagne dressing contrasts perfectly with creamy sweet potato. Raw sunflower seeds add just a touch of nuttiness and dried cranberries add a pop of sweet-tart flavor. It's just great! If you don't like kale, this would also be great over baby greens or spinach, although both tend to be more expensive than kale (at least in my area).

I used champagne dressing because its flavor is light an unobtrusive, yet it's super tangy. I predressed the kale because as the dressing soaks in it will help soften the tough kale. I found that predressing the kale with just a 1/4 cup of dressing was plenty for the entire salad even after adding the other ingredients. Depending on the size of your bunch of kale, you might not even need that much. If you are using other greens, I wouldn't suggest adding the dressing until just before serving as most greens can't stand up to dressing the way kale can.

Enjoy!

Read more »

nature's candy

I'm calling this one "Nature's Candy" because my first thought upon tasting it was, "OMG, WHO NEEDS CANDY WHEN THIS EXISTS?!" ... Yep, I thought it in all caps and everything.

This recipe comes to you courtesy of Rachelle, who wrote to tell me that this has become her go-to side dish and even her 3 year old loves it! I was immediately intrigued by the cinnamon/basil combo and I just happened to have some extra apples that I bought on sale. All of the stars were aligned...

All I can say is that it completely blew me away. I fully expected to have to sprinkle a little salt or sugar on after baking, but it needed absolutely nothing. When is the last time you made a recipe that didn't require even a little pinch of salt? The apples are incredibly sweet after roasting and the subtle creaminess of the sweet potato perfectly compliments them.

It's sweet enough to eat as a snack, but subtle enough to eat as a side dish to a regular meal. I think it would be awesome with any number of roasted meats, Herb Roasted Pork Loin in particular. So, I hope you'll try this one! I don't think you'll be sorry! :D

Read more »

vegetable pot pie

I've wanted to make this for a LONG time and in this cold, bleak weather it was just calling my name!

I deviated slightly from a traditional pot pie recipe in that I topped the pie with a big biscuit rather than using a pie crust. I liked the idea of having a fluffy biscuit to soak up the flavorful filling. It didn't disappoint.

The ingredient list is long for this recipe because I used mostly fresh vegetables. If you want to cut down on prep time, you can certainly use a bag of mixed frozen vegetables. I won't look down on you. Frozen vegetables are my best friend. I probably would have used them too, but I knew I was going to need carrots and celery for some other recipes this week, so I went ahead and bought them.

If you wanted to make this into a chicken pot pie, it would be super simple. Just get a rotisserie chicken, pick the meat off, and mix it in. Or cut up a chicken breast into small pieces, saute it up really quick in a skillet, and then add it in. Very easy.

Once you get through the chopping, this recipe is a breeze!

Read more »

kale & pasta salad

The moment I saw this recipe over at Kalyn's Kitchen, I knew I had to make it and share it with all of you. It fits the Budget Bytes formula to a "T". Take a few expensive/flavorful ingredients (olives, tomatoes & feta) and bulk them out with inexpensive ingredients (kale & pasta) to bring the cost per serving down. It works every time!

I made a few changes to the original (check the original recipe out too, because it looks awesome) to fit my budget and what I had on hand. I made a basic red wine vinaigrette instead of a pesto dressing, used sun dried tomatoes instead of fresh, and left the kale pretty much raw. Oh, and I didn't use whole wheat pasta, but only because I wanted these little "flower" shaped ones that reminded me of the curly kale leaves :)

If you don't want the kale to be raw, you can simply pour the boiling water and pasta right on top of the kale in the colander when you drain it. The hot water will wilt the kale in the process. Two birds with one stone!

Or, say you don't like kale. You can totally do this salad with regular green leaf lettuce, but you won't want that to wilt at all, so make sure your pasta is sufficiently drained and cooled before you combine the two.

Anyway, this salad was a hit in my book. Loved it so much that I almost choked to death on a kale leaf while scarfing it down. True story.

Read more »

roasted root vegetables

You may have heard me talk about how much I love roasting vegetables in the oven... if you haven't, I'm sure you will in the future. Often. Because it's the BEST.

Roasting vegetables transforms bitter and boring veggies into sweet, rich morsels of goodness. They're super delicious and super healthy, and we all want that, right? Oh, did I mention how easy it is? Just chop 'em up, toss with oil and some herbs and spices, and let them do their own thing in the oven while you prep the rest of your meal.

There are a million and two (or maybe three) ways to make roasted vegetables and I made this special Wintery version with all root vegetables to go along side my pork tenderloin. The roasted root vegetables were a perfect flavor match and made for a beautifully colorful companion to the pork. This was my type of meal! YUM!

Of course, prices and volume will vary depending on what vegetables you buy. I bought a big 'ol Super Mario Bros. style turnip, which was surprisingly expensive, but added a nice flavor contrast. You could also try parsnips, rutabagas, or any other root vegetable that might be available to you.

Read more »

spicy green beans

This might be my new favorite treatment for vegetables. I have big plans to try it with every single vegetable out there... until then, here is the green bean version!

I love green beans because they're so fast and easy to cook. A quick boil or steam and then they're ready for any flavor that you want to throw at them. I like my green beans cooked just until tender, but still with a very slight crunch. Always bright green and never mushy. There's a sweet spot between raw and fully cooked, but that's just me.

I used Sambal Oelek (chili paste) to flavor the beans. The kind I used is made by the same brand as our beloved Sriracha Sauce (Huy Fong Foods) and is usually available at most places that sell Sriracha. They also make a similar sauce, called "chili garlic sauce" that would be equally good in this recipe. Just find some sort of crushed chili paste and you'll be good to go.

This recipe takes about ten minutes to cook and is SUPER good!

Read more »

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.

Read more »

spinach pie

Mmmmm... I LOVE spinach pie. Whenever I eat at Greek restaurants, I always make sure to order some spanikopita. I love the flakey crust and the rich, warm, spinach filled interior. Popeye totally knew what was up.

This spinach pie isn't really Greek flavored, but I love it all the same. There are many, many ways to make a spinach pie and this weekend I was most interested in finding the fastest, easiest route to this spinach heaven.

My mom made baklava fairly often when I was growing up and ever since watching her wrestle with those finicky phyllo dough sheets, I've never wanted to go near them. So, for this recipe I chose puff pastry. It's much thicker and way more forgiving than phyllo, but you still get a nice flakey crust. Puff pastry is definitely not inexpensive, but most of the other ingredients in this recipe are, so the overall cost per serving remains low. Puff pastry can be found in the freezer section, usually near frozen fruit and other ready to eat desserts. For this recipe I only used one sheet out of the box. The other sheet can be wrapped tightly and re-frozen for later use.

You can make spinach pies in a square, or as individually folded rectangles, but I like this easy "fold over" pie dish method. No cutting the dough, simply roll it out, fill it, and fold it over top to make the top crust. Super easy.

I stuck to a basic cheese and spinach filling, but this recipe is just asking for a million variations. Add some feta cheese for a Greek flare, green onions or other fresh herbs for a fresher flavor, or you can even try adding something tangy like sun dried tomatoes. Of course, more ingredients mean higher cost, so try to use ingredients that you have laying around waiting to be used up.

Read more »

vegetable tamale pie

Do you want evidence that this recipe is good? How about the fact that I've been eating it for lunch AND dinner for the past three days straight, and I still wanted a piece for breakfast this morning. Seriously.

There are a million and two ways to make tamale pie, some being more like actual tamales than others. This one is not so much like a real tamale, but it's amazing all the same. I decided to go with a cornbread crust instead of polenta because A) I'm in love with corn bread and B) I wanted something that could soak up yumminess from the bottom of the pan. It definitely worked.

I originally intended to make this a beef tamale pie, but I bullied myself into doing a vegetarian mix because I felt like I needed more beans and vegetables in my life. If you did want to do beef (or chicken or pork), simply switch it out for the sweet potatoes, beans, and peppers... or add them all in there together! It's very flexible.

P.S. I know the ingredients list looks long, but it's really quite simple to make. Promise!

Read more »

baked zucchini fries

Okay, I know that every food blogger and their mother has posted a recipe like this, but there's a reason for that...

THEY'RE REALLY GOOD.

These baked zucchini fries have been on my "to cook" list for almost the entire three years that I've been blogging, and my only regret is that I didn't try them sooner. They're tasty, light, and totally addicting! I would be completely content eating them plain, but I just happened to have made a fresh batch of slow cooker marinara, so I used that as a dipping sauce. Besides, I'm the type of person that will use any excuse to eat marinara sauce, and these zucchini fries are probably the most healthy vehicle you could find (aside from just eating it plain like a soup... which I may or may not have done).

I used panko bread crumbs because I like their light, airy texture and because I can buy them quite inexpensively from the bulk bins at Whole Foods. If you don't have them available to you at a decent price, you can certainly use regular bread crumbs instead.

One thing you should know is that these fries will not stay crispy after refrigeration or upon reheating... but that's not to say that they aren't still totally delicious! I've been enjoying mine all week regardless of their texture.

Read more »

creamy garden vegetable pasta salad

It's HOT outside. Seriously so. I can still handle eating hot food up until about the 90 degree mark, but when it's in the upper 90's ever day and as steamy as a Roman bath house, I barely want to eat, let alone eat something hot.

So, yesterday I whipped up this delicious vegetable pasta salad. I knew I was in serious need of some veggies, so I made this pasta salad really heavy on vegetables and just used the pasta to kind of fill it out. I wanted something creamy to really satisfy my hunger, but I used my secret mix of ingredients to make a nearly guilt-free ranch-esque dressing. It turned out perfect - totally satisfying but secretly light and fresh.

I used light mayo (only Hellman's or Blue Plate will do, IMHO) and low fat buttermilk for the dressing. In a lot of recipes you can simply replace buttermilk with milk and vinegar or lemon juice, but I wouldn't suggest that here. In this recipe the buttermilk is not only used for its acidity, but also its unique flavor and thickness. Using regular milk with either lemon juice or vinegar mixed in does not have the creamy thickness or flavor of buttermilk. Another option would be to use a mix of plain yogurt and mayonnaise. It will still be lacking that classic buttermilk flavor, but at least it will be thick. ...but you've gotta try the buttermilk if you can, it's awesome!

Read more »

roasted corn salad

I used to hate corn. I thought it was kind of boring... Until I made this oven roasted corn last year and learned that corn could be sweet, succulent, totally juicy, and DELICIOUS! So now, every summer when corn goes on sale 3 for a dollar, I'm allll over that.

I made this super simple roasted corn salad the other day to go along with my pulled pork and it was just fabulous. The simplicity of it allows the corn's sweetness to really shine through. You can eat this salad straight (as I have been doing), stuff it into a taco or burrito, or even top a traditional salad with it. It's good no matter how you eat it!

I splurged on cherry tomatoes for this salad because they're bite sized, visually appealing, and most importantly, they're extra sweet. Of course, they're also about half the cost of the salad. So, if you want to cut the cost, you can go for a less expensive tomato, like a roma tomato, and just cut it into chunks.

Oh, and if you live in a normal temperature place (i.e. NOT Louisiana), it might be more appropriate to roast your corn on a grill outside. I chose to use the oven because lighting something on fire and standing near it when the temperature outside is already near 100 degrees and 100% humidity is just crazy talk. I'll stay inside and use my oven, thanks. Either way, roast the corn in the husks to hold in the moisture and flavor!

Read more »

sweet potato corn cakes with garlic dipping sauce

I've been dying to post this all week because they're SOOO good and I just know that you'll love them as much as I do... and if you don't, I might be forced to ask myself what is wrong with you.

These are "every bite is better than the last one" good. They're so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.

...and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It's unimaginable. You have to experience it.

Anyway, enough gushing. Onto the important stuff.

First - This recipe makes a HUGE batch, so feel free to half it. I wouldn't suggest trying to half a raw egg, instead just add more than half breadcrumbs (probably 3/4 cup) to make up for the extra moisture.

Second - These are fried. You'll just have to accept that. I tried to bake some and they were horrid. Dry, poor texture, just not good. If you're brave enough to try baking them yourself and actually have success, please share your technique... because I just couldn't make it work.

Third - I demand that you to try these.

Read more »

apple dijon kale salad

I'm in love.

The dressing alone was enough to make me swoon. It's just a very simple and basic dijon vinaigrette, but it's so good that I kept dipping my spoon in for taste after taste. And because kale is so "sturdy," it stands up well to being pre-dressed with the vinaigrette. I just made the salad moments ago, but I'm sure it will still be tasty tomorrow, even after having the dressing on it all night. In fact, I'm sure the juice from the apples will start to mingle with the dressing and make it even better.

I love that this salad mixes so many tastes and textures in one bowl. You have the almost bitter flavor of the curly kale, the sweet and crisp apples, crunchy walnuts, and super sweet raisins. All of which is topped off with a tangy dijon vinaigrette. It just all works.

Eat this salad with a cool glass of crisp white wine, some awesome crusty bread, and maybe some cheddar cheese. That's what I call the perfect summer dinner.

Read more »

quick sweet & sour stir fry

Frozen vegetables have their pros and cons. They're quick, convenient, and they can be quite cost effective (can be), but they are always limp upon reheating.

For that reason I really don't like to use frozen vegetables for stir fry. But you know what? Some nights having something to eat in 15 minutes is way more of a priority than having crisp vegetables. I know you've been there. So on nights like that this is a quick way to spruce them up for just a few pennies more. It's every bit as good as those frozen veggies that come already in sauce, but half the price.

The main reason I wanted to share this recipe is because I wanted to demonstrate how easy a basic sweet and sour sauce is. You can use this same sauce on any type of stir fry - chicken, pork, tofu, eggplant, whatever. Sweet and sour sauce only requires a few basic ingredients and literally takes seconds to mix together. Plus, you can customize it with spices like red pepper flakes, ginger (as I did here), or even black pepper. So put that jar of sweet and sour sauce back on the grocery store shelf. You don't need it.

I served this along side my Thai Turkey Meatloaf and it was PERFECT.

Read more »