What To Eat This Week: 2/28/21.

This week is looking DELISH! A few weeknight favorites, a great burgers and the best vodka pasta ever… What To Eat This Week This week, we’re kicking things off with a huge family fave: my weeknight peanut noodles with roasted broccoli! Everyone LOVES these. These new chicken meatball pitas are up next. You have to […]

The post What To Eat This Week: 2/28/21. appeared first on How Sweet Eats.

This week is looking DELISH!

what to eat this week

A few weeknight favorites, a great burgers and the best vodka pasta ever…

what to eat this week

What To Eat This Week

This week, we’re kicking things off with a huge family fave: my weeknight peanut noodles with roasted broccoli! Everyone LOVES these.

These new chicken meatball pitas are up next. You have to try them! So flavorful and wonderful.

Vodka sauce pasta for mid-week. This is the most perfect comfort food. I want to get a dish of it in before spring hits.

Still riding the soup train over here! Butternut white chicken chili is divine.

Crispy brussels sprouts tartines are perfect. A little high maintenance but so much flavor.

For Friday, go with green goddess salmon burgers! Tons of flavor and the salmon burgers can be prepped ahead of time.

For lunches, I’m going with my baja grain bowls! And breakfast is my winter avocado toast!

what to eat this week

What’s on your menu this week?!

The post What To Eat This Week: 2/28/21. appeared first on How Sweet Eats.

The BEST Vegan Grilled Cheese Sandwich

After not being thrilled with the vegan cheese selections at the store, we set out to make our own, specifically cheddar! Cheddar is a classic flavor that’s so versatile, vibrant in color, and delicious on things like grilled cheese, mac ‘n&#8217…

The BEST Vegan Grilled Cheese Sandwich

After not being thrilled with the vegan cheese selections at the store, we set out to make our own, specifically cheddar! Cheddar is a classic flavor that’s so versatile, vibrant in color, and delicious on things like grilled cheese, mac ‘n’ cheese, and more (swoon). And after cracking the code on vegan cheddar cheese, it was time to make a grilled cheese sandwich!

Thick slices of sourdough are buttered and spread with a generous layer of vegan cheddar cheese then grilled until toasty and golden brown.

The BEST Vegan Grilled Cheese Sandwich from Minimalist Baker →

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!

Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.

Four deviled egg halves on a white plate

What Are Deviled Eggs?

Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.

What Else Can I Add to My Deviled Eggs?

As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:

  • Relish
  • Sriracha
  • Fresh herbs (dill, chives, tarragon, parsley, scallions)
  • French fried onions (topping)
  • Capers
  • Pickled red onions (topping)
  • Dill pickle slices (topping)
  • Pickled jalapeños (topping)
  • Salsa
  • Olives
  • Thinly sliced radish (topping)
  • Bacon
  • Hot sauce
  • Curry powder
  • Guacamole
  • Everything bagel seasoning

How Long Do Deviled Eggs Last?

Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??

What to Serve with Deviled Eggs

If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).

Steaming vs. Boiling Eggs

I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.

Side view of four deviled eggs on a white plate
Four deviled eggs on a white plate garnished with paprika

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!
Total Cost $0.54 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 2 halves each
Calories 119.05kcal
Author Beth – Budget Bytes

Ingredients

  • 2 large eggs $0.42
  • 1 Tbsp mayonnaise $0.10
  • 1/4 tsp Dijon mustard $0.01
  • 1/16 tsp seasoning salt* $0.01

Instructions

  • To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
  • Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
  • After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
  • Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
  • Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere’s as my “seasoning salt” but you can use any brand seasoning salt, like Lowry’s, Morton’s, or even a generic store brand, like Kroger.
To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.

Nutrition

Serving: 2halves | Calories: 119.05kcal | Carbohydrates: 0.55g | Protein: 6.25g | Fat: 10.15g | Sodium: 167.05mg | Fiber: 0.4g

How to Make Small Batch Deviled Eggs – Step by Step Photos

Eggs being added to a saucepot with tongs

To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.

Two eggs on a cutting board, one peeled and cut in half

After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.

Egg yolks in a bowl with mayonnaise, dijon, and seasoning salt

Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).

Mashed and seasoned egg yolks in a bowl with a fork

Mash the yolks together with the seasoning.

Mashed and seasoned yolk returned to the egg whites

Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.

Four deviled eggs on a white plate garnished with paprika

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

Our 10 Most Popular Recipes in February

February is the last full month of winter (huzzah!), which means our food was heavy on the comfort, much like a heated weighted blanket. These are the 10 new recipes that our community click-click-clicked on the most; 70 percent are sweet treats, from …

February is the last full month of winter (huzzah!), which means our food was heavy on the comfort, much like a heated weighted blanket. These are the 10 new recipes that our community click-click-clicked on the most; 70 percent are sweet treats, from peanut butter cookies to cinnamon rolls, a statistic I’m pretty giddy about. So grab a glass of oat milk and let’s get started.

10. Miso Peanut Butter Cookies With Sesame & Chocolate

“These cookies have a lot going on, and that’s a good thing,” writes contributor Kiera Wright-Ruiz. Funky miso? Check. Gooey peanut butter? Check. Crunchy black sesame? Check. Melty pools of dark chocolate that I would like to dive into? Check.

Read More >>

Lessons in Sustainable Living From My 100-Year-Old Japanese Farmhouse

Welcome to Real-Life Renos, where we’re pulling back the curtains to the home renos we just can’t get enough of. Tag along as our favorite designers, chefs, and cookbook authors welcome us inside their spaces and share the behind-the-scenes stories beh…

Welcome to Real-Life Renos, where we’re pulling back the curtains to the home renos we just can’t get enough of. Tag along as our favorite designers, chefs, and cookbook authors welcome us inside their spaces and share the behind-the-scenes stories behind their transformations. We’ll explore their takes on sustainable living, how they express their identities through design, how they create beautiful spaces that center around accessibility—and so much more.


At first it was only a daydream to own a farmhouse in Japan.

Read More >>

Currently Crushing On.

Hey hey and happy Saturday! This week on the blog, I shared our favorite kale caesar crunch salad! I also shared these chicken meatball pitas which are incredible, a bunch of spring recipes I can’t wait to make and this deeeelish brussels sprouts pistachio pizza. Of course you can find a new weekly menu post […]

The post Currently Crushing On. appeared first on How Sweet Eats.

currently crushing on

Hey hey and happy Saturday!

This week on the blog, I shared our favorite kale caesar crunch salad! I also shared these chicken meatball pitas which are incredible, a bunch of spring recipes I can’t wait to make and this deeeelish brussels sprouts pistachio pizza.

Of course you can find a new weekly menu post along with a new week in the life post too.

Finally, have you preordered your copy of my newest book, Everyday Dinners, yet?! This book is weeknight dinner GOLD! Filled with tons of recipes under 30 minutes, my 10 minute meal prep strategy for each meal and loads of tips, tricks and ideas to make it through the week in an easy, enjoyable way. It would mean the world to me if you would order! We just launched a signed preorder copy RIGHT HERE.

P.S. something big is launching next week for those who have preordered!

Have a lovely weekend! xo

What I’m loving this week:

Hot milk cake?! I am so intrigued! Yum.

This roasted winter citrus looks amazing.

Lemon bundt cake. This looks perfect.

I’ve been very tempted to try brownie batter hummus. Now I have to.

Crispy hash browns! Oh yum

OMG. How good is this sausage gnocchi bake?!

Carrot cake cinnamon rolls! Hello!

Want to try these jerk chicken and dumplings.

Air fryer salmon has also been on my list to try!

Love these crispy chicken carnitas!

Blueberry cake looks so so good.

This warm spinach salad with grapes sounds amazing.

The post Currently Crushing On. appeared first on How Sweet Eats.

The Weekend Dish: 2/27/2021

The Weekend Dish: 2/27/2021
Hi friends! Have you had a good week? I hope that everything is going well in your world and that you have a couple of days to rest and recharge this weekend. I’d love to hear if you’re trying any new recipes or …

The Weekend Dish: 2/27/2021

Hi friends! Have you had a good week? I hope that everything is going well in your world and that you have a couple of days to rest and recharge this weekend. I’d love to hear if you’re trying any new recipes or making some old-time favorites! On Brown Eyed Baker This Week Crispy Sweet […]

READ: The Weekend Dish: 2/27/2021

Sunny Citrus Recipes + How to Use Lots of Citrus

Favorite citrus recipes and all the ways I put a big box of citrus to use this week. Oranges, Meyer and Eureka lemons, mandarins, and grapefruits are all in the mix.

Continue reading Sunny Citrus Recipes + How to Use Lots of Citrus on 101 Cookbooks

The abundance of homegrown citrus this time of year in Los Angeles is a peak reason I love being a Californian. You see front yard Meyer lemon trees groaning with yellow orbs. Pomelos and grapefruits frame driveways, and trees impossibly heavy with oranges regularly warrant a double-take. Being surround with this much citrus is happy-making. Especially if you can get your hands on it. And did I ever. My dad’s neighbors generously dropped off a huge crate of Meyers, mandarins, oranges, and Eureka lemons the other day – a legit “bend with your knees” box. So here I am jotting down the ways I’ve been using it, saving it, and the citrus recipes I’ve been making all week.

Ginger Grapefruit Curd

A Week in Citrus

I thought I’d start by talking through everything I’ve done with citrus in the past week. It has been a mix! I’ll include recipes down below for the pastes and syrups.

  • Kosho: I started a batch of Meyer lemon kosho. Kosho is traditionally a spicy, fermented Japanese Yuzu paste, but because lemons are more plentiful here, I tend to use them.
  • Citrus Peel Pastes: I also blended Meyer lemon, Eureka, and orange peels into a number of quick (unfermented) pastes, and froze them in single use quantities. I’ll write up the recipes down below. I use them to season and boost everything! From pastas and soups to rice bowls and roasted vegetable tacos.
  • Most of the mandarins were simply peeled and popped into mouths, but a few have made it into my favorite citrus salad (I’ll highlight that down below).
  • Meyer Lemon & Rose Geranium No-heat Syrup: I love the intensity of no-heat syrups, and made a thick, intensely flavored Meyer lemon syrup by massaging lots of lemon peel with sugar and rose geranium leaves.
  • Orange No-heat Syrup: Same process as the lemon syrup, but kept it to orange peel here. See the recipe below.
  • Citrus Ice Cubes: After peeling citrus and making pastes or syrups, all of the juice was frozen in ice cube trays for future use in drinks, granitas, soups, etc.

Favorite Citrus Salad from Super Natural Simple Cookbook

My Favorite Citrus Salad

I love this salad. It has a mix of citrus segments, peanuts, red onions, a few saffron threads and almond extract along with good olive oil. The recipe is in Super Natural Simple which will be out next month. There’s more information (and so many good soups & salads) here.

Oranges Being Peeled

How To Efficiently Peel Citrus

Ok, let’s talk about peeling citrus. There was a lot of it going on this week. Peeling citrus isn’t a quick task. Know that going in, and you’ll enjoy the process much more. I basically have three moves (see below). 1. Start with clean, dry citrus, and slice citrus from top to bottom in wide slabs. 2. Trim all the bitter pith away. To do this, keep the peel flat agains the cutting board, and trim away from yourself. 3. Scrape any remaining pith from peel with the dull or “flip-side” of a knife.
How To Peel Citrus

What about the Juice?

Lots of peel means lots of juice. Sometimes we just drink it, or use it over the coming days. But, if you freeze the juice in ice cube trays you end up with easy to thaw portions for use in dressing, granitas, soups, curries – basically any place where you can imagine a sunny citrus boost!

Meyer Lemon Ice Cubes

So Many Ways To Use Citrus Peel Pastes

Citrus peel pastes are fragrant flavor blasts. You can make them as simple or complex as you want. I tend to keep mine pretty straightforward, but love the addition of garlic – quite a lot of it. You might add spice blends, mix citruses, you could use other oils in place of olive oil, etc. Here’s how I put them to use after making them:

Orange & Garlic Citrus Paste (recipe below) is super garlicky and was amazing combined with a healthy amount of cayenne pepper, water, and coconut milk to make a beautiful broth for soba noodles – season with more salt to taste to make it just right. I also put a dollop on my lunchtime chana masala and loved the way it brightened everything up. It was also incredibly good dolloped on top of a bowl of this Fire Broth Noodle Soup. And lastly, I used it as a finishing accent on roasted vegetable tacos (cauliflower & mushroom) on homemade corn tortillas. Orange & Garlic Citrus Paste is pictured below.

Meyer Lemon & Garlic Citrus Paste (recipe below) was perfect tossed with a bowl of pan-fried golden artichoke hearts. The next day I tossed a generous amount  of the citrus paste with hot noodles, extra olive oil, pasta water, lots of scallions, a bit of torn mozzarella, herbs and broccoli – so good! And it was the perfect slather across the top of a simple buckwheat and gruyere crepe the other night. 
Orange Peel and Garlic Paste in a Blender

No-Heat Citrus Peel Syrups

Heating fruit changes the flavor profile. As I mentioned up above,  I love the intensity, and uncooked clarity that rings through citrus peel syrups. Made by patiently massaging citrus peels with sugar and leaving to macerate, you strain and end up with an intense, full-bodied syrup to use in countless ways. A favorite this week was an easy drinking dark rum cocktail made with a splash of orange syrup, a shot of dark rum, shaken with tons of ice and topped off with pampelmousse La Croix, and a kiss of lime juice.

Bottle of Homemade Meyer Lemon Syrup
Making Homemade Orange Syrup

Cookbooks Focused on Citrus Recipes

Citri – I love this little 60-ish page cookbook zine by Loria Stern. I’ve encountered Loria and her beautiful creations a number of times since moving to Los Angeles (thanks to Jessica & Joanna), and she made sure I had Citri at the perfect time – peak citrus season. It’s a love letter to citrus with 25 bright and brilliant recipes.
Citri Cookbook with Pink Cover and Yellow Spiral Binding 

Also, have a look at Citrus : Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson, Pucker: A Cookbook for Citrus Lovers by Gwendolyn Richards, and also Citrus: 150 Recipes Celebrating the Sweet and the Sour by Catherine Phipps. 

More Citrus Recipes from the Archives

There are a lot of citrus-centric recipes in the 101 archives, and I’ll put them in the related searches below, but these two recipes have been exceptionally popular over the years. A few years back, I also linked out to a bunch of great winter citrus recipes here.
Candied Citrus Pops
Candied Citrus Lollipops: Two-ingredient magic. Plump, juicy, citrus segments coated in thin, crunchy, sugar shells. They’re the perfect, delightful sweet treat.
Citrus Salt
A Spectrum of Citrus Salts: Citrus salts made from all sorts of winter citrus zest – clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn’t be simpler.

Let me know your favorite ultra citrus centric recipes and resources. And in the meantime, I hope you find a bit of inspiration here, especially with the citrus peel pastes. Enjoy! -h

Continue reading Sunny Citrus Recipes + How to Use Lots of Citrus on 101 Cookbooks

Empty Mortar, Sagging Boobs, and How a Clean Heart Aids Fermentation

Some antiquated Thai superstitions would have been amusing had they not kept people from learning things Read the story in The Epestle (free to all subscribers).

The post Empty Mortar, Sagging Boobs, and How a Clean Heart Aids Fermentation appeared fi…

Some antiquated Thai superstitions would have been amusing had they not kept people from learning things Read the story in The Epestle (free to all subscribers). The post Empty Mortar, Sagging Boobs, and How a Clean Heart Aids Fermentation appeared first on SheSimmers.

....

Instant Pot Mulligatawny (Curried Indian Soup)

Instant Pot Mulligatawny Soup is creamy and richly satisfying with bright and spicy Indian flavors.  This vegan-adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice.  An easy and fast weeknight meal! W…

Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy flavors.  This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice.  An easy and fast weeknight meal! #mulligatawny #instantpot #lentilrecipes

Instant Pot Mulligatawny Soup is creamy and richly satisfying with bright and spicy Indian flavors.  This vegan-adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice.  An easy and fast weeknight meal! What is Mulligatawny and where did it originate? Mulligatawny is a spiced soup that has...

The post Instant Pot Mulligatawny (Curried Indian Soup) appeared first on Feasting At Home