Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!

The post Scrambled Eggs with Rice appeared first on Budget Bytes.

Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make it. Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!

Overhead view of a plate full of scrambled eggs with rice, garnished with green onion.

Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures. This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator). It’s the perfect recipe for using up the leftovers in your fridge!

Ingredients for Scrambled Eggs with Rice

Are you ready to see how easy this is? You’ll only need these simple ingredients to make scrambled eggs with rice:

  • Eggs: Eggs provide fat and protein to this dish, making it extra filling and satisfying. We used large eggs for this recipe. If you have smaller eggs, make sure to add a few more, or if you have extra large eggs, you can probably go with four.
  • Oil: Use your favorite cooking oil to lightly scramble the eggs.
  • Gochujang: This savory, sweet, and spicy Korean chile paste is having a moment in the U.S. right now, so you can probably find some at your local grocery store, although you’ll have a better selection at better prices if you shop at an Asian grocery store. If you can’t find gochujang, you can substitute chile oil or sriracha. The flavor will be different, but still delicious.
  • Rice: The original recipe, in The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, uses short-grain rice, which I’m sure would be even more spectacular, but we only had long grain on hand and it still made an amazing meal. You can use pretty much any type of rice for this flexible recipe. Whatever rice you’re using, make sure it’s pre-cooked and slightly warm.
  • Soy Sauce: A little soy sauce adds umami and depth to the flavor and enough salt for all of the flavors to pop.
  • Sesame Oil: toasted sesame oil adds a wonderfully nutty flavor to the dish, making it extra comforting and cozy.
  • Green Onions: Garnishing with sliced green onions adds a nice fresh pop of flavor to contrast the cozy meal.

What Else Can I Add?

Simple recipes like this are awesome because there is so much room for customization. Here are a few ideas for other add-ins that will take your scrambled eggs with rice to the next level:

  • Meat: Try sautéing some sliced ham, spam, shrimp, or smoked sausage in the skillet before cooking the eggs (remove from the skillet and stir back in at the end).
  • Vegetables: Just like with fried rice, you can add just about any vegetable to this dish. Onions, spinach, mushrooms, diced bell peppers, or even grape tomatoes would be awesome.
  • Toppings: I could go wild with fun toppings for this egg and rice dish. Cheddar cheese would be great, or how about some sliced avocado, kimchi, or furikake?

How to Store Leftovers

Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days. Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).

Overhead view of scrambled eggs with rice in the skillet.
Overhead view of a plate full of scrambled eggs with rice, fork on the side.
Print

Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!
Course Breakfast
Cuisine Japanese, Korean
Total Cost $2.28 recipe / $0.57 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 420kcal

Ingredients

  • 6 large eggs $0.63
  • 2 Tbsp cooking oil $0.08
  • 2 tsp gochujang (or to taste) $0.16
  • 4 cups cooked rice, warm $0.43
  • 3 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.30
  • 4 green onions, sliced $0.50

Instructions

  • Crack the eggs into a bowl and beat well with a fork.
  • Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
  • Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
  • Serve hot, in individual bowls, topped with the sliced green onions.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Sodium: 865mg | Fiber: 1g
Side view of a plate full of scrambled eggs with rice and a fork in the side.

How to Make Scrambled Eggs with Rice – Step by Step Photos

Eggs in a bowl being whisked with a fork.

Crack six large eggs into a bowl and whisk with a fork.

Half-scrambled eggs in a skillet with gochujang added.

Add 2 Tbsp cooking oil to a large skillet and heat over medium-low. Once hot, add the eggs and lightly scramble. When they’re mostly set, add 2 tsp gochujang and stir to combine.

Rice being stirred into the eggs in the skillet.

Add four cups of warm pre-cooked rice and stir to combine.

Rice and eggs being seasoned with soy sauce.

Season the eggs and rice with 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil. Fold to incorporate. Give the mixture a taste and add more gochujang if desired (I like it spicy, so I added more).

Finished scrambled eggs with rice garnished with sliced green onion.

Garnish with sliced green onions and serve!

Overhead view of a plate full of scrambled eggs with rice, a fork in the side.

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Chickpea Spread with Caramelized Onions

This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!

The post Chickpea Spread with Caramelized Onions appeared first on Budget Bytes.

Party season is just around the corner so it’s time to start bookmarking all the good appetizer recipes to bring to holiday gatherings! When I saw this simple but elegant (and budget-friendly!) Chickpea Spread with Caramelized Onions in Michal Korkosz’s new book, Polish’d: Modern Vegetarian Cooking from Global Poland, I knew I had to try it because I l-o-v-e turning a humble can of beans into something special. And guess what? This dip was every bit as delicious as it looked. So big thanks to Michal and his publisher for letting us share this amazing recipe with you today, just in time for the holidays!

Close up overhead view of a bowl full of chickpea spread with caramelized onions, a cracker being dipped into the side.

What’s in This Chickpea Spread?

The base of the chickpea spread is simply chickpeas brightened up with a little lemon juice and puréed until smooth with cold water. To give the spread a boost of flavor, caramelized onions and fresh parsley are added to the mix. The caramelized onions give the chickpeas a subtly sweet and savory flavor, while the parsley adds a breath of freshness. The combination of flavors is absolutely divine and it will definitely have you coming back for dip after dip!

How to Serve the Chickpea Spread

This appetizer is best served with a variety of crackers or bread for dipping, but I think it would also make an amazing spread to add to sandwiches or even just a slice of toast. Michal notes in his book to serve with bread and dill pickles. Yum!

Storing Leftovers

The chickpea spread will stay good in the refrigerator for about 3-4 days, but the presentation is definitely best on the day it’s made when the caramelized onions are at their most beautiful. Caramelized onions do tend to get a little cloudy when refrigerated as they absorb moisture.

Close up overhead view of the caramelized onions on top of the chickpea dip.
Overhead view of a bowl full of chickpea spread with caramelized onions surrounded by crackers.
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Chickpea Spread with Caramelized Onions

This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!
Course Appetizer, Snack
Cuisine Polish
Total Cost $3.58 recipe / $0.60 serving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 (¼ cup each)
Calories 175kcal

Ingredients

  • 1/4 cup olive oil $0.63
  • 1 lb. white onions $1.29
  • 3 bay leaves $0.45
  • 1 tsp salt, divided $0.05
  • 1/2 tsp brown sugar $0.01
  • 1 15oz. can chickpeas $0.79
  • 1/3 cup cold water $0.00
  • 1 Tbsp lemon juice $0.06
  • 1/4 cup fresh parsley $0.30

Instructions

  • Heat the oil in a large skillet over medium heat. Add the onions, bay leaves, ½ teaspoon of the salt, and the brown sugar. Cook over low heat, stirring occasionally, until golden brown and caramelized, about 25 minutes. Remove the bay leaves and discard.
  • Place the chickpeas in a food processor with the cold water and remaining ½ tsp salt. Blend until smooth, about 2 minutes. Add the caramelized onions (save some for the garnish) and the lemon juice and parsley. Pulse once or twice to combine. Season with pepper.
  • Transfer to a serving bowl. Top with the remaining caramelized onions and season with more pepper. Serve with your favorite bread and dill pickles.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 175kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Sodium: 589mg | Fiber: 5g
Side view of a cracker being dipped into a bowl of chickpea spread with caramelized onions.

How to Make Chickpea Spread with Caramelized Onions

Sliced onions in a skillet with brown sugar and bay leaf.

Start caramelizing the onions first, as they’ll take about a half hour to cook. Slice one pound of white onions and add them to a skillet with ¼ cup olive oil, 3 bay leaves, ½ tsp salt, and ½ tsp brown sugar.

Caramelized onions in the skillet.

Cook the onions over low heat, stirring occasionally, until they deep golden brown and caramelized. You can increase the heat to medium-low if they are taking too long, just make sure to stir often. Discard the bay leaves.

Chickpeas in a food processor with lemon juice, salt, and water.

Drain one 15oz. can of chickpeas and add them to a food processor with ½ tsp salt and ⅓ cup cold water.

Puréed chickpeas in the food processor.

Purée the chickpeas until smooth. If the chickpeas seem dry, you can add a little extra water or olive oil until they blend smoothly.

Caramelized onions and parsley added to the food processor.

Add 1 Tbsp lemon juice, half of the caramelized onions, and about ¼ cup fresh parsley to the food processor.

Finished chickpea spread in the food processor.

Pulse the chickpeas to combine with the parsley and caramelize onions. Give it a taste, season with pepper, and adjust the salt, lemon, or other ingredients to your liking.

Overhead view of a bowl full of chickpea spread with caramelized onions surrounded by crackers.

Serve the chickpea spread in a bowl, topped with the remaining caramelized onions, and some freshly cracked pepper. Enjoy!

The post Chickpea Spread with Caramelized Onions appeared first on Budget Bytes.

Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They’re a great weeknight meal or weekly meal prep!

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving.  I’m telling you, this one is clutch!  

Close up overhead view of four chipotle chicken tacos on a tray with pineapple salsa.

What Are Chipotle Chicken Tacos? 

The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in. 

While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos!  Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.

Ingredients For Chipotle Chicken Tacos

Here’s what you’ll need to make Chipotle Chicken Tacos:

  • Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
  • Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
  • Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
  • Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
  • Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
  • Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.

How To Serve Chipotle Chicken Tacos

This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.

How To Store Chipotle Chicken Tacos

Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.

Overhead view of chicken tacos on a platter with a bowl of meat on the side.
Close up overhead view of chipotle chicken tacos with limes on the side.
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Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Total Cost $8.64 recipe / $1.44 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 tacos
Calories 186kcal

Ingredients

  • 4 boneless skinless chicken thighs $4.44
  • 4 cloves garlic, divided $0.32
  • 1 yellow onion, divided $0.33
  • 1 bay leaf $0.10
  • 4 peppercorns* $0.01
  • 1 tsp salt $0.05
  • 2 Tbsp olive oil $0.16
  • 2 oz. chipotle peppers in adobo** $0.49
  • 12 5-inch corn tortillas $0.72

Pineapple Salsa (optional)

  • 2 cups chopped pineapple (fresh or frozen) $0.75
  • 1/4 red onion, chopped $0.17
  • 1 jalapeño $0.11
  • 1 lime $0.59
  • 1/4 bunch cilantro (about ¼ cup) $0.35
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
  • Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
  • Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
  • Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
  • To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
  • Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

See how we calculate recipe costs here.

Notes

*If you have a pepper grinder, open it to retrieve individual peppercorns, or substitute with ⅛ tsp cracked pepper.
**This is about ⅓ of a 7oz. can.

Nutrition

Serving: 2tacos | Calories: 186kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Sodium: 433mg | Fiber: 2g
A taco held in a hand, lime being squeezed over top.

How to Make Chipotle Chicken Tacos – Step by Step Photos

Chicken thighs in a pan with onion and garlic, water being poured in.

Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

Shredded chicken in a dish, a measuring cup with broth on the side.

Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

Onion and garlic in a skillet.

Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

Chipotle peppers added to the skillet with onion and garlic.

Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.

Pulled chicken added to the skillet with the chipotles.

Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.

Finished chipotle chicken in the skillet.

Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

Close up overhead view of chipotle chicken tacos with limes on the side.

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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

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Arroz Verde (Green Rice)

Arroz Verde is a vibrant Mexican green rice dish that’s easy to make, budget-friendly, and infused with lots of earthy, herby flavors!

The post Arroz Verde (Green Rice) appeared first on Budget Bytes.

Rice is one of our favorite budget-friendly side dishes, so when we saw the recipe for Arroz Verde in Karla Salinari’s new book, Abuela’s Plant-Based Kitchen: Vegan Cuisine Inspired by Latin & Caribbean Family Recipes, we knew we had to give it a try! This simple Arroz Verde (Green Rice) recipe is bright, full of earthy flavor, and the perfect way to use up any herbs or leafy greens in your fridge! So if you’re looking for a new tasty way to enjoy this weeknight staple side dish, then definitely give this green rice recipe a try!

Overhead view of a white bowl full of Arroz Verde with parley and a grey napkin on the side.

What is Arroz Verde?

Arroz Verde is a popular Mexican and Latin American green rice dish that’s known for its vibrant green color and herby flavors. It’s often made by cooking rice in a blended herb and leafy greens puree until it’s fluffy and infused with lots of earthy flavor.

INGREDIENTS FOR ARROZ VERDE

This green rice recipe includes lots of vegetables and packs a ton of flavor! Here’s what you need to make this simple rice dish:

  • Basmati Rice – Basmati rice, which is fragrant and fluffy, is the base for this recipe. We used jasmine rice, which is also fragrant because that is what we had on hand, but feel free to use any long-grain white rice that fits your budget.
  • Green Leafy Vegetables – Lots of earthy green leafy vegetables and herbs are used in this arroz verde recipe including Swiss chard, spinach, parsley, and cilantro. It makes the rice bright and super flavorful! If you can’t find Swiss chard, simply substitute it with more spinach.
  • Olive oil and Garlic – Both of these are added with the leafy vegetables to create a green powerhouse blended mixture. The pureed mixture is then sautéed to release some of its fragrance before being cooked with the rice.
  • Green Peas and Scallions – Cooked green peas and sliced scallions give the dish more color, texture, and flavor, making this an anything-but-boring side dish.

What to serve with Arroz Verde?

Arroz Verde would pair nicely with Easy Cilantro Lime Chicken, Garlic Butter Baked Cod, Pan Seared Chicken Breasts, or even with a side of Seasoned Black Beans! Other Mexican-inspired dishes like Cheese Enchiladas or Black Bean and Avocado Enchiladas would also go great with this rice dish!

Side front view of a bowl full of Arroz Verde.
Overhead view of a white bowl full of Arroz Verde with parley and a grey napkin on the side.
Print

Arroz Verde (Green Rice)

Arroz Verde is a vibrant Mexican green rice dish that’s easy to make, budget-friendly, and infused with lots of earthy, herby flavors!
Course Dinner
Cuisine Latin
Total Cost $5.49 recipe / $0.92 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about 1 cup each
Calories 404kcal

Ingredients

  • 1 cup Swiss chard, stems removed* $1.50
  • 1 cup fresh spinach $0.28
  • 1 cup parsley $0.39
  • 1/2 cup cilantro $0.29
  • 1/2 cup olive oil $1.28
  • 3 cloves garlic $0.24
  • 2 cups long grain white rice, washed & rinsed $0.84
  • 2 cups boiling water $0
  • Salt to taste $0.01

For Serving

  • 1/2 cup cooked green peas $0.31
  • 1/4 cup scallions, thinly sliced $0.35

Instructions

  • Add the Swiss chard, spinach, parsley, cilantro, olive oil, and roughly chopped garlic to a food processor. Process on high until mixture reaches a paste-like consistency.
  • Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
  • Add the rice to the pot and mix to combine coating the rice with the green mixture.
  • Add boiling water and salt to taste to the pot and let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
  • Once done remove the pot from the heat and using a fork fluff the rice. Add the cooked green peas and scallions and combine. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*If you can not find Swiss chard, you can substitute with more spinach.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Sodium: 38mg | Fiber: 2g
Overhead view of a bowl of Arroz Verde with a black fork lifting some out. Parsley and cooked peas garnished on the side.

How to Make Arroz Verde – Step by Step Photos

Swiss chard, Spinach, parsley, cilantro, and garlic added to a food processor with olive oil being poured in.

Add 1 cup of chopped Swiss chard, 1 cup fresh spinach, 1 cup parsley, 1/2 cup cilantro, 1/2 cup olive oil, and 3 garlic cloves (roughly chopped) to a food processor.

Green vegetable ingredients blended in food processor.

Process on high until mixture reaches a paste-like consistency.

Green vegetable mixture added to a large pot

Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.

White rice added to green vegetable mixture in the pot

Add 2 cups long-grain white rice (washed & rinsed) to the pot and mix to combine, coating the rice with the green mixture.

Boiling water being added to rice and green vegetable mixture inside the pot

Add 2 cups of boiling water and salt to taste to the pot, then let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.

Cooked green rice with cooked peas and sliced green onions added in.

Once done remove the pot from the heat and using a fork fluff the rice. Add 1/2 cup cooked green peas and 1/4 cup sliced scallions and combine.

Finished Arroz Verde dish with finely chopped cilantro on top.

Serve and garnish with fresh chopped cilantro if desired. Simple and delicious! Enjoy!

Close up side view of Arroz Verde in a serving bowl.

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Tostones (Fried Green Plantain)

Tostones are the crispy, salty snack of your dreams! These slices of twice-fried green plantain are perfect for dipping and so easy to make.

The post Tostones (Fried Green Plantain) appeared first on Budget Bytes.

Tostones, or fried green plantains, are the tasty, crispy, salty snack of your dreams! Though they might look intimidating, they’re easy to make. PS They’re more delicious than french fries! (In my humble Puerto Rican opinion, which is OBVIOUSLY super biased.) Made from thick slices of twice-fried green plantain, this delicious Latin American side dish is a great snack and a total must-have side dish whenever you’re serving island food.

Overhead shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.

What Are Tostones?

Tostones are delicious, crispy, thick slices of fried green plantain, usually served as a snack or side dish with a dipping sauce. The name “tostones” comes from the Spanish word “tostar,” which means “to toast.” This is because the plantains are “toasted” twice (i.e., fried twice) during cooking. Think of them as Puerto Rican french fries. Though, of course, they’re popular in most Latin cuisines, not just my little island. They can be served as a snack or a side dish and are lovely with a dipping sauce.

Ingredients For Tostones

The first time you make tostones, you might be slightly intimidated by the process. But don’t worry; as you’ll see, it’s actually quite simple. Here’s what you’ll need to make the best tostones:

  • Green Plantains: are the star of the show. Look for plantains that are firm to the touch and have unblemished dark pea-green skin with no yellowing. If the plantains are ripe, they’ll be too soft and won’t hold their shape when you fry them. Be warned- green plantains have sap that will stain anything it touches. If you don’t want dark stains on your hands, wear gloves. It’s also a good idea to wear an apron.
  • Cooking Oil: any type will do, but you’ll need plenty of it. Tostones are best deep fried, which means filling your medium-sized pot with at least 4 cups of oil. To cut costs, reach for a smaller pot to fry in. Though you’ll have to fry in smaller batches, you’ll need less oil.
  • Vinegar: like potatoes, plantains oxidize and turn gray when they are exposed to air. Vinegar helps to stop the plantains from browning, but anything acidic will do. Lime juice is an excellent (though more expensive) substitution.
  • Garlic Powder: is used in the water bath for the tostones to add flavor. If you don’t have garlic powder, garlic salt is a great substitution. You can also smash a few cloves of fresh garlic and let them work their magic.
Side shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.

What Can I Serve With Tostones?

Serve tostones with your favorite dipping sauce. Traditionally, they are served with Puerto Rican Mayo Ketchup sauce, a blend that can be as simple as 1 part ketchup to 2 parts mayo. But I also love them with Guacamole, Lime Crema, and even Comeback Sauce.

While fantastic on their own, Tostones are incredible when served as a side dish with Puerto Rican Rice and Beans, Arroz Con Pollo (Puerto Rican Chicken and Rice), Pollo Guisado (Puerto Rican Chicken Stew), Chuletas Guisadas (Puerto Rican Stewed Pork Chops), Pinchos de Pollo (Puerto Rican Chicken Skewers) or Arroz Con Salchichas, (Puerto Rican Rice With Sausage).

Making Tostones Ahead Of Time

Tostones are best served still piping hot from the frying pan, so they don’t store well after their final fry. However, they prep beautifully. To prep tostones, fry them once and mash them. Then cool them and store them in an airtight container layered with parchment paper. Tostones will stay fresh in the fridge for up to 3 days and in the freezer for up to 3 months. Finally, thaw them, give them a quick dunk in salt water, and fry them again.

What Do I Do With Leftover Oil?

Cool the oil to room temperature and then strain it into a resealable air-tight container. You can store it for another day of fabulous Tostones making or use it for other recipes that require cooking oil. Try making our Coconut Chicken Strips With Sweet Chili Sauce, Turkey Meatballs, Sweet Potato Corn Cakes, or Chilaquiles.

Side shot of a hand dipping a toston in mayo-ketchup sauce.
Overhead shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.
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Tostones

Tostones are the crispy, salty snack of your dreams! These slices of twice-fried green plantain are perfect for dipping and so easy to make.
Course Appetizer, Side Dish
Total Cost $4.42 recipe / $1.06 servving)
Prep Time 6 minutes
Cook Time 8 minutes
Soaking Time 1 minute
Total Time 15 minutes
Servings 4 servings
Calories 2118kcal

Ingredients

  • 4 cups cooking oil $2.79
  • 2 green plantain $1.38
  • 1/4 tsp garlic powder $0.03
  • 1 Tbsp vinegar $0.03
  • 1/8 tsp salt $0.01

Instructions

  • Fill a medium heavy-bottomed pot with cooking oil and place it over medium heat. Trim off both ends of the green plantain, then make three lengthwise cuts through the skin, each about two inches apart. Peel the skin off the plantains.
  • Slice the plantains into 1 1/2-inch thick rounds.
  • When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. When the plantain slices change in color from bone white to a golden yellow (about 3 to 4 minutes) remove them from the pot and drain them on a paper towel-lined plate.
  • Add about 4 inches of water to a bowl large enough to hold the plantains. Add the garlic powder and the vinegar to the water and mix. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate.
  • Add two sheets of parchment to your work surface and ready a heavy skillet. Place one slice of fried plantain on one sheet of parchment, then top it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Set aside and repeat with the remaining slices.
  • Turn the heat up on the oil. When the oil has reached 375°F, fry the plantains again, working in batches so the pot isn't crowded. Fry the tostones until golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt immediately. Serve with your favorite dipping sauce and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1g | Calories: 2118kcal | Carbohydrates: 33g | Protein: 1g | Fat: 224g | Sodium: 147mg | Fiber: 2g

How to Make X – Step by Step Photos

Overhead shot of green plantain being peeled on a wood cutting board.

Fill a medium heavy-bottomed pot with 4 cups of oil and place it over medium heat. Trim off the ends of 2 green plantains, then make three lengthwise cuts through the skin, each about two inches apart. Make them deep enough to cut through the 1/4 inch thick skin, but not so deep you cut the flesh. The skin doesn’t peel down like a banana. Instead, peel from the side, pushing the skin away from the flesh, using a spoon or butter knife to help start the process.

Overhead shot of slices of green plantain on a wood cutting board.

Discard the skin and slice the plantains into 1 1/2-inch thick rounds.

Overhead shot of slices of green plantain that have been fried once.

When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. If you do not own a fry thermometer, the oil is ready when a small piece of plantain sizzles softly when it hits the oil. Turn the plantain slices occasionally to ensure they fry evenly. When the plantain slices change in color from bone white to a golden yellow (about 3 to 4 minutes) remove them from the pot and drain them on a paper towel-lined plate.

Overhead shot of slices of fried green plantain soaking in a salt water bath.

Add about 4 inches of water to a bowl large enough to hold the plantains. Add 1/4 teaspoon garlic powder and 1/4 teaspoon vinegar to the water and mix. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate. (For my traditionalists, you can also dip the plantains for 10 to 15 seconds after they have been smashed, but I find the tostones can get water-logged doing it that way, causing the oil to bubble furiously and the tostones to break apart during the second fry. You do you!)

Overhead shot of smashed green plantain on white parchment paper.

Add two sheets of parchment to your work surface and ready a heavy skillet. Place one slice of fried plantain on one sheet of parchment and top it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Set aside and repeat with the remaining slices.

Overhead shot of fried tostones on paper towel-lined plate.

Turn up the heat on the oil. When the oil has reached 375°F, carefully place the tostones in the frying oil, working in batches so the pot isn’t crowded. If you don’t own a thermometer, the oil is ready when a small piece of plantain bubbles furiously when it hits the oil. Fry the tostones until golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt immediately. Serve with your favorite dipping sauce, and enjoy!

Side shot of hand dipping a fried toston in mayo-ketchup sauce.

More Puerto Rican Vegetarian Recipes

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Pinchos De Pollo (Puerto Rican Chicken Skewers)

Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that’s easy to make at home!

The post Pinchos De Pollo (Puerto Rican Chicken Skewers) appeared first on Budget Bytes.

If you’re looking for an easy, budget-friendly treat everyone at the BBQ will love (especially your Boricua friends), you have to make smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers! This beloved island street food is easy to recreate at home, even if you don’t have a grill!

Overhead shot of Pinchos de Pollo on a black grill plate.

What Are Pinchos?

Pinchos is Spanish for “spikes” and refers to Puerto Rican meat skewers, one of the island’s most famous street foods. They are a late-night favorite of folks who’ve spent a little too much time at the bar and need to eat their way back to reality. Boricuas make Pinchos with many different types of meat (and sometimes veggies), but the most popular choices are chicken and pork. The meat is chopped, marinated, skewered, grilled over charcoal, and topped with a piece of bread or Tostones, AKA fried green plantain.

Ingredients For Pinchos De Pollo

Grilling Pinchos De Pollo over charcoal is traditional. However, I’m an avid indoors person and don’t like being exposed to the elements, so I made these on a grill plate. You should def open all of the windows or plan on explaining to the fire department that you’re grilling inside. (This happened to me a few days ago when I couldn’t get my smoke alarm to turn off and my security system automatically summoned my local firefighters… during a live virtual cooking demo. Not mortifying at all.) Here’s what you’ll need to make Pinchos De Pollo:

  • Chicken Thighs– have enough fat in them to withstand heavy grilling without drying out. You can, of course, substitute chicken thighs with whatever meat your heart desires. Bits of chopped marinated pork and beef are popular choices, as are shrimp. If you’re a veg head, try this recipe with whole baby bella mushrooms. Cooking times are different for different cuts of meat and veggies, so if you choose to change up the star of the show, use a thermometer to help you know when things are cooked through.
  • Adobo and Sazón– these Puerto Rican spice blends are heavy-duty flavor bombs and work quickly to infuse your chicken with earthy, tangy, notes. If you don’t have Adobo or Sazón, I’ve included recipes for you in the recipe card below.
  • BBQ Sauce– glazes the chicken, adds deep flavor, and helps create char marks. Use your favorite brand, though I’d steer clear of anything too sweet, as it will change the flavor profile and accelerate the charring. You can always make our easy recipe for Homemade BBQ Sauce, which is perfect for Pinchos De Pollo.
Over head shot of hand lifting Pinchos De Side shot of hand lifting Pinchos de Pollo on a black grill plate.

What Can You Serve With Pinchos De Pollo?

These Pinchos de Pollo pair beautifully with Arroz Con Habichuelas (Puerto Rican Rice And Beans) and Tostones (Fried Green Plantain). You can also serve them with Ensalada De Aguacate (Avocado Salad) and Yuca En Escabeche (Pickled Yuca Root).

How To Store Pinchos

When it comes to chicken left at room temperature, you should eat it or store it within 2 hours before harmful bacteria start to form. That time frame reduces to 1 hour if temperatures are above 90°F. Store leftover Pinchos De Pollo in an air-tight container with as much air removed as possible. Refrigerate for up to 3 days. Freeze for up to 3 months. Reheat in a 350°F oven or a microwave until steaming.

Over head shot of hand lifting Pinchos de Pollo on a black grill plate.
Overhead shot of Pinchos De Pollo on a black grill plate.
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Pinchos De Pollo

Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that's easy to make at home! Get ready for a little piece of heaven!
Course Appetizer
Cuisine Latin, Puerto Rican
Total Cost ($7.67 recipe / $1.28 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 skewers
Calories 623kcal

Ingredients

  • 3 lbs boneless and skinless chicken thighs, about 5 to 6 $5.97
  • 2 tsp adobo* $0.10
  • 1 1/2 tsp sazón** $0.19
  • 2 tsp salt $0.16
  • 2 Tbsp cooking oil, plus a touch more for greasing $0.09
  • 1 cup BBQ Sauce $1.16

Instructions

  • Pat chicken thighs dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh).
  • Add the adobo, sazón, and salt to a large bowl and mix.
  • Add the chopped chicken thighs to the bowl along with the cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.
  • Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don't burn. It's best to soak a few extra skewers just in case one of them breaks.
  • When you're ready to cook, preheat a grill pan on high. Then thread a thigh's worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.
  • When the grill pan is smoking hot, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other.
  • After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken, and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

See how we calculate recipe costs here.

Notes

*If you cannot source adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
**A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón, use the following:
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
Sazón and adobo share a lot of similar ingredients but are used at different points in the cooking process and will develop slightly different colors and flavors.

Nutrition

Serving: 1skewer | Calories: 623kcal | Carbohydrates: 21g | Protein: 37g | Fat: 43g | Sodium: 1531mg | Fiber: 1g
Overhead shot of Pinchos De Pollo on a black grill plate.

How to Make Pinchos De Pollo – Step by Step Photos

Overhead shot of cut chicken thighs on a wood cutting board.

Pat 3 pounds of chicken thighs (about 5 to 6 thighs) dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh). You don’t have to line up your chicken obsessively as I did. For the record, I’m jealous of your freewheeling ways.

Overhead shot of spices to make Pinchos de Pollo in a white bowl.

Add 1 1/2 teaspoons adobo, 2 teaspoons sazón, and 2 teaspoons salt to a large bowl and mix.

Overhead shot of cut chicken marinating in a white bowl.

Add the chopped chicken thighs to the bowl along with the 2 tablespoons of cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.

Overhead shot of wood skewers soaking in water in a white sheet pan.

Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don’t burn. Soak a few extra skewers just in case the skewer gods decide to bless you with weak wood.

Overhead shot of Pinchos De Pollo being brushed with BBQ sauce.

When you’re ready to cook, preheat a grill pan on high. Then carefully thread a thigh’s worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other, so leave room for Jesus. Otherwise, the chicken won’t cook evenly. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.

Overhead shot of Pinchos De Pollo cooking on a black grill plate.

When the grill pan is smoking hot, and I mean LITERAL smoke is billowing from it, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other. (Did you open those windows???)

Overhead shot of Pinchos De Pollo cooking on a black grill plate.

After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

Side shot of hand lifting Pinchos de Pollo on a black grill plate with a loaf of bread in the back ground.

Will you look at that savory, succulent, meaty, mouth-watering goodness?! Sigh. I want some right now!!!! Serve the Pinchos De Pollo as is. Or go the traditional route and top the skewers with slices of bread or Tostones (AKA fried green plantains). PS If you want my easy recipe for Tostones, let me know in the comments!

More Easy Puerto Rican Recipes

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Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

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Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!

Close up overhead view of a bowl full of coconut curry chickpeas with naan bread on the side.

What’s in Coconut Curry Chickpeas

You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:

  • Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
  • Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
  • Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
  • Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
  • Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
  • Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.

What Kind of Curry Powder to Use

Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.

You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.

How to Serve Coconut Curry Chickpeas

This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Overhead view of a skillet full of coconut curry chickpeas with a wooden spoon.
Overhead view of a bowl full of coconut curry chickpeas with a piece of naan.
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Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Course Dinner, Main Course
Cuisine Indian
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 615kcal

Ingredients

  • 1 yellow onion $0.38
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1.5 Tbsp curry powder $0.45
  • 1 tsp cumin $0.10
  • 2 15oz. cans chickpeas, drained $1.58
  • 1 8oz. can tomato sauce $0.50
  • 1 13.5oz. can full-fat coconut milk $2.99
  • 4 oz. chopped kale (about 3 cups) $0.75

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  • Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
  • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Sodium: 316mg | Fiber: 22g
Close up side view of a bowl full of coconut curry chickpeas.

How to Make Coconut Curry Chickpeas – Step by Step Photos

Diced onion, minced garlic, and grated ginger in a deep skillet.

Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

Spices added to the skillet with onions, garlic, and ginger.

Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.

Chickpeas, tomato sauce, and coconut milk added to the skillet.

Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).

Simmered chickpeas in curry sauce.

Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

Fresh kale added to the skillet.

Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.

Finished coconut curry chickpeas with wilted kale.

Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

Finished skillet full of coconut curry chickpeas with naan and a wooden spoon.

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Salmorejo

Salmorejo is a cold Spanish soup that’s delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread!

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Salmorejo is a classic chilled Spanish soup that’s delicious, creamy, and a fabulous way to use up summer tomatoes and day-old bread! I had it for the first time in Barcelona and was hooked as soon as I tasted its tangy, velvety perfection. Because it’s an absolute breeze to put together and incredibly elegant, this Salmorejo recipe is often my first choice when throwing a summer dinner party, especially when I don’t want to spend loads of money or any time in a sweltering kitchen.

Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.

What Is Salmorejo?

Salmorejo is a traditional cold tomato soup from Spain. Traditionally, Salmorejo is garnished with a simple drizzle of olive oil but it can also be garnished with chopped hard-boiled eggs and ham. If you want to keep things plant-based, it’s also wonderful when garnished with diced strawberries, watermelon, and fresh summer basil. You can also garnish with chopped fresh zucchini and summer squash with Italian parsley.

What Is The Difference Between Gazpacho and Salmorejo?

Like Gazpacho, Salmorejo is made with ripe tomatoes, garlic, and olive oil. The big difference is that the tomatoes are blended with day-old bread and then strained, giving this cold summer soup a velvety body and silky mouthfeel.

Ingredients For Salmorejo

It’s hilarious how excited I am to share this recipe with you! I love it so much I’m making 350 portions this coming week for a fancy food festival in Portland. Since the soup has just a few ingredients, you’ll want to make sure you get the best you can afford. Here’s what you’ll need to make Salmorejo:

  • Tomatoes – are the base of this cold summer soup. Any tomato will do as long as it is flavorful and ripe. To create depth, I often blend different types like grape, cherry, plum, heirloom, and beefsteak tomatoes. I don’t recommend making this recipe if you don’t like tomatoes.
  • Day-Old Crusty White Bread – adds body and texture to the soup. Use a Baguette, Ciabatta, Boule, or a Country Loaf. Don’t use sliced white or wheat bread, as the dough’s preservatives and stabilizers will make the soup gummy. If your bread is fresh, remove the crust, chop it into large cubes, put it in a sheet pan, and dry it in a 250°F oven for ten to fifteen minutes or until it hardens.
  • Olive Oil -helps flavor the soup and creates its signature velvety mouth feel. If you don’t like how your olive oil tastes by itself, don’t use it in this recipe. With so few ingredients, there won’t be any way to mask the flavor. You can get fabulous olive oil at the grocery store on a budget. Just know what to look for: cold-pressed, extra-virgin, and packaged in a dark glass container or, better yet, a metal container. California Olive Ranch, Trader Joe’s, 365, Simple Truth, and Bertolli are wonderful budget-friendly choices.
  • Vinegar – Adds a hit of acidity. Use rounder, softer vinegar like sherry, red wine, or apple cider. If your tomatoes are very tangy and acidic then skip the vinegar.
  • Garlic – Adds loads of intense flavor. If you don’t like garlic, you can skip it, though the soup will taste flat. Try blending a tablespoon of raw onion into the soup instead.
Side shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles with a black spoon coming out of it.

Tips For Making Salmorejo

  1. Use ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful the soup will be. Ripe tomatoes are fragrant, heavy for their size, and have firm flesh with a little give.
  2. Use day-old bread. Fresh bread will make your soup gummy, so dry it in a 250°F oven if necessary.
  3. Don’t over-blend the soup, which will make it gummy. 
  4. Experiment with different garnishes. While a simple drizzle of olive oil or hard-boiled eggs and chopped ham are traditional, try garnishing with other summer produce. Salmorejo pairs well with strawberries, watermelon, avocado, zucchini, summer squash, bell peppers, and fresh herbs like basil, parsley, cilantro, and thyme. Get creative and have fun!

What To Serve With Salmorejo

Salmorejo is incredible served with light summer salads like Creamy Cucumber Salad, Summer Sweet Corn Salad, and Panzanella. You can also serve it with heartier dishes like Tortellini Salad, Pasta Primavera, or Bruschetta Pasta.

How To Store Salmorejo

Store salmorejo in an air-tight container in the refrigerator for up to 3 days. You can freeze salmorejo, but it will dull the flavor a touch. While it will keep for up to 6 months in the freezer, the longer it’s frozen, the more flavor it loses. The components will separate during freezing, so blend again before serving. Do not heat the soup to thaw it. Leave it on the counter or thaw for no more than two hours or let it thaw overnight in the fridge.

Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.
Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.
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Salmorejo

Salmorejo is a cold Spanish soup that's delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread! On a hot summer day, it's pure tangy, velvety, perfection.
Course Appetizer, Dinner, Lunch
Cuisine Spanish
Total Cost ($9.78 recipe / $1.22 serving)
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups
Calories 216kcal

Ingredients

  • 3 lps tomatoes $6.57
  • 1/4 cup extra-virgin olive oil $0.72
  • 1 lb crusty white bread $2.00
  • 3 cloves garlic $0.24
  • 1 Tbsp apple cider vinegar $0.06
  • 1/2 cup water $0.00
  • 1/4 tsp salt $0.01
  • 1 Tbsp extra-virgin olive oil (optional garnish) $0.18

Instructions

  • Core the tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop the garlic cloves. Add the vinegar to the water. Remove the crust from the bread and cut into large cubes.
  • Place the water, tomatoes, garlic, and bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.
  • With the blender on low speed, slowly drizzle in the olive oil, then season with salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.
  • Strain the soup through a fine mesh sieve before plating. Use the back of a ladle to make quick work of it. Discard solids in the sieve.
  • Garnish with a drizzle of olive oil and get ready to enjoy your new favorite summer soup!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 415mg | Fiber: 1g

How to Make Salmorejo – Step by Step Photos

Overhead shot of Salmorejo's main ingredients: chopped fresh tomato, chopped day-old bread, and water, on a wood cutting board.

Core 3 pounds of tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop 2 large garlic cloves. Add 1 tablespoon of vinegar to 1/2 cup of water. Remove the crust from the pound of crusty white bread and cut it into large cubes. If it’s fresh bread, toast the cubes in a 250°F oven for 10 to 15 minutes or until it hardens.

Overhead shot of Salmorejo ingredients topped with cubed bread in a blender jar.

Place the vinegar water, chopped tomatoes, chopped garlic, and cubed bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.

Overhead shot of olive oil being drizzled into a blender jar full of pureed tomato and bread.

With the blender on low speed, slowly drizzle in the 1/4 cup of olive oil, then season with 1/4 teaspoon of salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.

Overhead shot of a hand using a gray ladle to push Salmorejo through a fine mesh sieve with a black handle into a white bowl.

Strain the soup through a fine mesh sieve and into a large bowl before plating. Use the back of a ladle to make quick work of it. Discard the solids in the sieve.

Side shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles with a black spoon coming out of it.

Finally, plate the Salmorejo, garnish with a drizzle of the remaining tablespoon of olive oil, and get ready to enjoy your new favorite summer soup! It’s optional, but I love to also garnish my Salmorejo with a chopped, hard-boiled egg and sliced ham. You can also garnish with chopped fresh summer produce like bell peppers, zucchini, strawberries, watermelon, and fresh herbs like basil and Italian parsley.

More Easy Tomato Soup Recipes

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Cheese Danish

This buttery, flaky, and budget-friendly Cheese Danish recipe is ridiculously easy to make and can be on your table in under a half hour.

The post Cheese Danish appeared first on Budget Bytes.

This buttery, flaky, vanilla-scented Cheese Danish recipe is so ridiculously delicious that Beth hasn’t stopped talking about it since I made it for her. This is one of my all-time favorite recipes because this breakfast pastry is a total breeze to put together, is ready in under a half hour, and it’s incredibly budget-friendly. PS I’m going to show you how to make this easy Cheese Danish at home for a third of what you’d pay at the fancy bakery. (Seriously. They sell them for $18 for a half dozen on Gold Belly.)

Overhead shot of cheese danish on a cooling rack with a small bowl of icing and a sup of coffee next to them.

What Is Cheese Danish?

Cheese Danish is a classic Danish breakfast treat made with a flaky puff pastry dough and a lightly flavored cream cheese filling. This easy Cheese Danish is also perfect for brunch or a quick after-dinner dessert and will score all of the compliments at the potluck or work party. (Pro Tip: Whip up a quick batch of Cheese Danish when a loved one has a bad day and get ready to collect All. Of. The. Hugs.)

What You Need To Make Cheese Danish

This is one of those recipes I use all of the time, so I stockpile the ingredients because when it comes to dessert, I stay ready. PS Once you make it, you will stockpile them too. TRUST. Here’s what you’ll need to make my easy recipe for Cheese Danish:

  • Puff Pastry – this buttery dough forms the base of flaky Cheese Danish. Find it in the frozen aisle section of most grocery stores. If you don’t have puff pastry, I don’t recommend making this recipe.
  • Cream Cheese – forms the filling of Cheese Danish. It must be at room temperature for you to mix it easily with other ingredients. In a pinch, leave it in its airtight foil wrapper and place it in a bowl of warm water for a few minutes to raise its temperature quickly straight from the fridge. If you don’t have cream cheese, I don’t recommend making this recipe.
  • Powdered Sugar – sweetens the filling and the icing. If you don’t have powdered sugar, use 1/4 cup of granulated sugar and mix it into the cream cheese until completely dissolved. You will need to skip the powdered sugar icing. Instead, thin out 2 tablespoons of your favorite jam with 1 teaspoon water and spoon over the pastry.
  • Vanilla – helps to flavor and lightly scent the cream cheese filling and the icing. If you don’t have vanilla, use 1/8 teaspoon of cinnamon or 1/4 teaspoon of lemon zest for the filling. You can omit the vanilla from the icing and substitute it with 1 tablespoon of melted butter.
  • Egg– You will use the egg yolk to help bind and add color and a velvety texture to the filling. You will use the egg white to brush on the puff pastry to seal it and add a golden sheen.
  • Milk– creates a velvety icing and helps thin it.
Overhead shot of a hand holding a cheese danish dressed with icing and strawberry jam in the foreground and three other cheese danish on a cooling rack in the background.

Tips For Making The Best Cheese Danish

  1. Thaw the puff pastry in the fridge for an hour or two, or it will crack when you try to cut it. Don’t thaw it at room temperature, as the butter will melt into the dough, and you won’t get the flaky finish puff pastry is known for.
  2. Add a teaspoon of lemon or orange zest to the filling to boost flavor.
  3. Use an oven thermometer to ensure the oven is at the correct temperature.
  4. Rotate the baking sheet, front to back, halfway through cooking to ensure even baking.
  5. Mix a tablespoon of melted butter into the icing to add flavor and an even more velvety finish.
  6. Cool the Cheese Danish before adding the icing so it doesn’t melt into the pastry. To get lines of icing instead of pools of icing, use a fork, not a spoon, to drizzle the icing.

How To Store Cheese Danish

Cool the Cheese Danish completely in an airtight container with wax or parchment paper between layers and over the top surface. Store in the fridge for up to seven days or in the freezer for up to two months. Thaw in the fridge before serving or reheat in a 350°F oven, until warm, about 5 minutes.

Overhead shot of cheese danish on a cooling rack with a small bowl of icing and a sup of coffee next to them.
Overhead shot of three cheese danish on a cooling rack.
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Cheese Danish

This buttery, flaky, and budget-friendly Cheese Danish recipe is ridiculously easy to make and can be on your table in under a half hour.
Course Breakfast, Brunch, Dessert
Cuisine European
Total Cost ($6.07 recipe / $1.01 serving)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 danish
Calories 438kcal

Ingredients

Cheese Danish

  • 8 oz. cream cheese, softened $2.19
  • 1/3 cup powdered sugar $0.11
  • 1 tsp vanilla extract $0.58
  • 1 pinch salt $0.01
  • 1 sheet puff pastry, thawed $2.75
  • 1 egg, yolk and white separated $0.09

Icing

Instructions

  • Line a baking sheet with parchment paper. Place your oven's rack in the center and preheat it to 400°F. Mix the cream cheese, powdered sugar, vanilla, egg yolk, and salt until smooth and light in texture.
  • Unfold the sheet of puff pastry, dust off excess flour, and place it on the baking sheet. Cut down the seams of the folds so you have three equal-sized strips. Cut the strips into halves.
  • Use a fork to perforate around the sides of each puff pastry rectangle, leaving a half-inch border. This prevents the puff pastry from rising in the middle.
  • Add 2 heaping tablespoons of your cream cheese mixture to each square. Spread evenly, making sure to leave the borders clean.
  • Beat the egg white until frothy. Dip a pastry brush into the beaten egg white and trace lightly along the borders. This will give the puff pastry a glossy finish and golden color.
  • Bake at 400°F for 10 minutes then rotate the baking sheet, front to back. Continue to bake for 5 to 10 minutes, or until the borders of the puff pastry have risen and are golden brown. Use a spatula to remove the pastries from the sheet pan and cool on a rack.
  • In a separate bowl, mix the powdered sugar, vanilla, and milk. Finally, drizzle over cooled Cheese Danish and watch your loved ones gobble them down! Optional: drizzle with 2 tablespoons of strawberry jam thinned with 1 teaspoon of water.

See how we calculate recipe costs here.

Nutrition

Serving: 1danish | Calories: 438kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g | Sodium: 240mg | Fiber: 1g
Overhead shot of cheese danish on a cooling rack with a small bowl of icing and a silver fork next to them.

How to Make Cheese Danish – Step by Step Photos

Overhead shot of filling mixed with a hand beater in a shite bowl.

Line a baking sheet with parchment paper. Place your oven’s rack in the center and preheat it to 400°F. Mix 8 ounces of cream cheese, 1/3 cup powdered sugar, 1 teaspoon vanilla, 1 egg yolk, and 1 pinch of salt until smooth and light in texture.

Overhead shot of sheet of puff pastry cut into six rectangles.

Unfold 1 sheet of puff pastry, dust off excess flour, and place it on the baking sheet. Then, cut down the seams of the folds so you have three equal-sized strips. Cut the strips into halves. Do not pull your knife through the dough, as it will make it lose its shape. Just press down.

Overhead shot of puff pastry rectangles being docked with a fork.

Use a fork to perforate around the sides of each puff pastry rectangle, leaving a half-inch border. This prevents the puff pastry from rising in the middle.

Overhead shot of of filling added to the puff pastry rectangles.

Add two heaping tablespoons of the cream cheese mixture to each square. Then, spread the mixture evenly, making sure to leave the borders clean.

Overhead shot of egg wash being brushed on puff pastry.

Beat 1 egg white until frothy. Then, dip a pastry brush (in a pinch, just use your finger) into the beaten egg white and trace lightly along the borders. This will give the puff pastry a glossy finish and golden color.

Overhead shot of 6 baked cheese danish on.a sheet pan.

Bake at 400°F for 10 minutes, then rotate the baking sheet, front to back. Continue to bake for 5 to 10 minutes, or until the borders of the puff pastry have risen and are golden brown. Next, use a spatula to remove the pastries from the sheet pan and cool on a rack.

Overhead shot of cheese danish being spinkled with icing.

Then, in a separate bowl, mix 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 2 tablespoons milk. Finally, drizzle over cooled Cheese Danish.

Side shot of cheese danish on a cooling rack with a small bowl of icing next to them wit hone danish being dressed with strawberry jam.

It’s optional, but I love to drizzle the Cheese Danish with 2 tablespoons of strawberry jam thinned with 1 teaspoon of water. Now all you have left to do is chow down and collect compliments!

You can easily double this recipe to use both sheets of puff pastry that come in the package (especially if you’re serving the Cheese Danish for brunch because they will go fast!). You can also use the second sheet of puff pastry to make our Easy Quiche Lorraine or Spinach Pie!

More Easy Dessert Recipes

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