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.

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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.

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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...

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funky monkey baked oatmeal

Oh, this one is so much fun! (and delicious!)

I really wanted to do some sort of peanut butter baked oatmeal, but I couldn't figure out what to put with it... until I thought about how mashed bananas have made the best baked oatmeals, texture-wise. And then it all just came together. What goes better with peanut butter and banana than coconut and chocolate chips? Nothing! It's Funky-Monkey-Fun up in here!

I wanted to use large flake unsweetened coconut to reduce the sugar content and add texture, but I wasn't able to make it out Whole Foods (they have it in bulk bins). My local grocery store only had the finely shredded, pre-sweetened coconut, so I went with it. I reduced the sugar content from my normal baked oatmeal recipes by half to compensate for the sugar in the coconut and chocolate chips, but honestly, I might even try it without any extra sugar next time.

This oatmeal has just a hint of peanut butter flavor, so if you like super peanutty-ness, increase the PB to 1/3 cup. And, as always, natural peanut butter has loads more peanut flavor than other peanut butter (you know, the big name brand kinds).

And lastly, with all off the goodies baked into this, you really don't need to add coconut, bananas, and chocolate chips on top in the bowl like I have in the pictures. I did that purely for illustrative purposes... you know, so people would be able to instantly see what's in there and not wonder what that brown blob of stuff is in the bowl. It's super flavorful by itself and super tasty with some cold milk poured over top!


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black bean & avocado enchiladas

Okay, I have to take a little break in the Shredded Beef programming to bring you this absolutely scrumptious vegan delight!

I've been eating this for lunch all week and the fact that I only have one serving left almost makes me want to cry... I might have to make a second batch PRONTO. Yes, they're that good.

What makes these enchiladas so amazing? Not only are they filled with super fresh flavors, but they're smothered in a homemade enchilada sauce. Now, if you've made my homemade enchilada sauce before you know that it takes less than ten minutes to make and is 100 x better than the canned stuff. Well, this time I went one step further and added a little cocoa powder to the enchilada sauce. OMG. You won't believe how rich and amazing the cocoa makes the sauce! It doesn't taste like chocolate, just extra rich and good. It's the same amazing chili/chocolate combo that works magic in the Aztec Cocoa. SO. GOOD.

Black beans give these enchiladas filling power and avocado offers that creaminess that you'd usually get from cheese. If you're vegan, just make sure your tortillas are vegan (some use lard, some don't). Or, try making your own!

And yes, I know that enchiladas are supposed to be wrapped in corn tortillas, not flour. Use whichever type you like. Delicious is more important than correct, in my book.

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rosemary crackers

"Why are crackers so 'spensive?" (read that with attitude)

That's what runs through my head every time I wander down the cracker aisle. I rarely buy crackers, but when you're entertaining and you've got four or five different dips, they're kind of required. Sure, you can have pita wedges, vegetables, or pretzels, but nothing beats a cracker.

I'm really excited about this recipe. Not because they're the best cracker that I've ever had (admittedly, they're not), but because it's a really fun project and there are so many ways to alter and expand the recipe. I seriously can't wait to try more!

These crackers did turn out pretty tasty (I polished them off in just a couple days, thanks in part to a yummy batch of hummus). They had just the right amount of crunch without being too hard. I didn't taste the rosemary or cracked pepper as much as I'd like, though, and next time I'll also add a sprinkle of salt to the top of the crackers before baking. That being said, I definitely think you should try making your own crackers. It was surprisingly easy and definitely fun! ...I'm going to try a whole wheat olive oil version next!

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simple portabella pasta

My favorite recipes are those that feature just a few ingredients so that the subtle and intricate flavors are not lost. ...not to mention, they're just easier to make! ;)

Nearly every time I go to the grocery store I look at the portabella mushrooms longingly. They're so good, but so expensive. This time I decided to take the plunge. I figured I could just employ the basic budget bytes principle of combining expensive ingredients with bulkier inexpensive ingredients to keep the cost down. Well, it worked marvelously!

If you have the option to buy the portabella caps loose (by the pound) rather than packaged, you're likely to get a better deal. My grocery store sells them both ways, $5.99 for a package of three small-ish caps, or $5.99/lb. Portabella mushrooms are very light and spongy, so they don't weigh a lot. I got two large caps for just $2.70. Of course, weigh them out first and compare.

This pasta is super simple, but packed with flavor. Rich portabella mushrooms give a deep earthy flavor, while garlic, thyme, parmesan, and a splash of red wine vinegar add zing. All that marvelous flavor grabs a hold of the pasta and rides right into your happy mouth. Your very, very happy mouth.

Want to take it a step further? Try adding either spinach, sun dried tomatoes, feta cheese, or goat cheese. They all go marvelously with portabella mushrooms.

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whole wheat oatmeal pancakes

As much as I like making my own recipes, I also like bringing you the best from around the web. Sometimes a recipe looks so perfect that I don't really need to mess with it at all. And that's just the case with these Whole Wheat Oatmeal Pancakes from Epicurious.com

I don't make pancakes often because, well, I'm just terrible at it (see photos below). But that's probably a good thing because I love them WAY too much. These pancakes might be my absolute favorite, although your tastes may differ from mine, so read on for the description.

These pancakes have oodles of flavor and even more texture. The cinnamon, nutmeg, brown sugar, and oats make the flavor anything but boring, while the whole wheat flour and oats really give you something to chew on. I was really surprised by how fluffy they were right out of the skillet (my favorite way to eat them), but they do condense a little as they cool and the steam settles back in.

After having these pancakes, I really don't ever want plain pancakes again. I want to eat these plain, I want to eat them with syrup, I want to eat them with peanut butter and jelly on top. I just want them any way I can get them.

The original recipe calls for quick oats, but I only had old-fashioned, so I compensated by blending the dry oats a bit to chop them up into smaller pieces,\ and letting them soak for 30 minutes (as opposed to 10). I found that my batter was a tad thick, so I used 2 tablespoons more buttermilk than the original recipe. If you are using low fat buttermilk or quick oats, you may not need quite as much liquid as I have listed here (start with 1 1/2 cups and add more as needed).

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zesty tomato & artichoke pasta

THANK YOU, dear Anonymous, who left a comment on the (not) Sun Dried Tomato Sauce recipe last night about adding artichoke hearts and making a "pantry meal" out of the sauce! I wasn't sure what I was going to cook today until I saw that comment and thought, "YES. That's exactly what I feel like eating!" All I had to buy was some tomato paste and a can of artichoke hearts, and the rest I had on hand! Love it!

This pasta is super fast and easy, and is just bursting with flavor. The secret is the (not) Sun Dried Tomato Sauce, which is basically tomato paste, olive oil, and a bunch of herbs. The zesty, herbal sauce perfectly coats the pasta, artichoke hearts, and spinach, adding flavor to every single nook and cranny available. I like to use bow tie pasta for this, because I find it difficult to stir other ingredients into long pasta, like spaghetti.

I sprinkled a little parmesan cheese over top of each bowl, but that's completely optional. In fact, this makes quite a delicious vegan pasta dish if you skip the parmesan!

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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!

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sriracha caramel corn

Okay, this one was kind of a candy making FAIL, but I'm still posting it because even in its failed state it was so good that I couldn't stop munching on it.

Why was it a candy fail? Because my caramel re-crystalized. Instead of being a glossy, glass-like coating, it turned a little grainy and dull. Does it taste bad? No way. Do I know what caused this? Probably. Apparently, if there are any grains of unmelted sugar left anywhere (like on the spoon that I used to stir with), it can set off a chain reaction that causes re-crystalization throughout all of the candy. That's exactly how they make rock candy, in fact, and that's probably what happened here. I burned my finger and was so happy eating the crystalized caramel corn that it wasn't even worth it to make a second batch! So, I'll leave the experimenting up to you. I had no crystalization when I made my previous batch of caramel corn.

Speaking of that previous batch of caramel corn, I used the same exact technique and the same recipe minus some salt and plus some sriracha. Super easy. Oh, and I didn't use any nuts, but I bet they would be AWESOME in this.

The flavor is totally unique. It's sweet (obviously), salty (a little more so than expected), spicy, and garlicky. If you're unsure of whether or not you'd like something that combines sweet and garlicky, you might want to skip this one. It took me a second to warm up to it, but in the end I thought it was addictive. I can definitely say that not everyone will agree. Sriracha-heads, though, probably will.

So here it is!! SRIRACHA CARAMEL CORN!

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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!

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blueberry mug muffin

The idea for this awesome little recipe came courtesy of Annie, who wrote to tell me that every since she tried The "One" Chocolate Mug Cake, she's been trying all sorts of mug cakes! Her favorite? Mug pancakes! Annie uses pre-made pancake mix and blueberries to make single serving pancakes! Genius!

I didn't have any pancake mix on hand so I set out to just make my own. While I was playing chemist in the kitchen, the term "mug muffin" popped into my head and made me giggle so much that I decided I had to use that name for the recipe. ...and I guess it's a little more like a blueberry muffin than a pancake anyway, although I did top it with maple syrup.

I also decided that I need to start calling people "mug muffin," but I can't decide if it's going to be used as a term of endearment or an insult. Feel free to weigh-in in the comments below. I could use the help.

Anyway, mug muffins, let's get to it!

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taco pizza

I was sitting at work last weekend all bored and hungry when I was hit with two super strong cravings at once - tacos and pizza. I knew a taco pizza had to be in my near future. So, here it is. My version of the grade school lunchroom classic!

I decided to make this one a vegetarian pizza just because it seemed easier at the moment. To make it non-veg, just brown some ground beef (or chicken!) with taco seasoning and add it with the rest of the toppings.

I used a refried bean mixture as the "sauce" because I loved having a bean "sauce" on my hummus pizza. Another option would be to use straight taco sauce as the pizza sauce, and then sprinkle whole black beans on as a topping.

I cut costs by buying my cheese in bulk (the rest will be frozen) and making my own dough. I didn't include the dough instructions, but you can check them out here. Or, you can buy pre-made dough from your local pizzaria or grocery store.

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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

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chai spiced scones

Last night I was hit with a sweet tooth. It doesn't happen often, so I was completely unprepared. This morning I took action.

I like to make things like scones to keep in the freezer for that occasional sweet tooth. It's not as sweet as a cookie, but just sweet enough to calm those little sugar devils in my brain. I decided to go a step further and make "mini" scones, so that when the craving hits. An ounce of prevention is worth... 5 lbs. on the scale? No, that isn't right. Anyway.

I freaking love chai spices. They're aromatic, warm, and heady. The exact mix of spices varies from recipe to recipe, so I used just four of the most common spices: cinnamon, ginger, cloves, and cardamom. IMHO the cardamom is what makes this taste like chai compared to say, a pumpkin pie spice. If you don't have cardamom it will still be delicious, no doubt, but maybe slightly less chai like.

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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!

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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.

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jalapeno popper mac & cheese

Can I single handedly undo all of the healthy things I accomplished with the Quinoa and Black Bean Tacos? Challenge accepted. (I know, it's like I have split food personalities sometimes.)

This is a super ooey-gooey white cheese mac with spicy jalapenos and zesty green chiles. I could have made it more "popper" like by topping it with some buttered bread crumbs and baking it in the oven, but I'm a little impatient when it comes to mac and cheese. If I just finished cooking it on the stove top, I really don't want to wait another half hour for it to come out of the oven (am I right?). I also contemplated topping it with bits of crisp bacon, but again that would have delayed my enjoyment of this creamy delight. But those are both tasty options if you've got time to spare.

This mac n cheese whips up really fast and doesn't require a roux based cheese sauce, which can be tricky for new cooks (or just those new to cheese sauces). It's super rich, so I estimated a serving to be just a cup. That's all I needed before the cheese sensors in my brain quieted down and drifted into a satiated slumber.

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quinoa black bean tacos

Shhhhhh.... They're VEGAN!

I decided to experiment a little more with vegan food in 2013. Now, before you get your panties all in a bundle, hear me out.

I'm an omnivore and probably always will be. I eat everything, animal and non-animal, but that doesn't mean that every meal has to include both. I see vegan food as a challenge (I LOVE challenges) and a good way to incorporate more fresh food and fiber into my diet. Also, I'm only really interested in food that just happens to be vegan, not strange ingredients or concoctions that are meant to replace animal products. I plan to use only ingredients that can be found at regular grocery stores. Luckily, quinoa has become so popular in the past few years, that you pretty much can find it at any grocery store these days. And if you can't? You can sub with rice. Rice and beans together make a complete (and delicious) protein source.

Quinoa is great because it cooks up quickly, can be seasoned with just about anything, is highly nutritious, and has a really fun texture. I mixed in some black beans ('cuz I love 'em) and seasoned it all up with some taco spices. I topped the tacos with homemade pico de gallo (which is absolutely to die for) and a slice of avocado for that rich creaminess that I'd normally get from cheese or sour cream. Quick, simple, delicious.

Here are some other fun toppings for your tacos: pineapple, mango, jalapenos, corn, or sauteed mushrooms (okay, now I'm just thinking about all of the things that I like to put on my burritos at Izzo's).

The verdict: Super fast, super easy, super tasty, and way more satisfying than I expected! Love 'em! (and cheap, as usual)

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