Cabbage Soup

Forget the cabbage soup diet, you’ll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible!

The post Cabbage Soup appeared first on Budget Bytes.

Do you remember the cabbage soup diet? It was one of those crazy fad diets where you were supposed to eat as much as you want of just one thing (in this case cabbage soup) and you’d supposedly lose weight without trying. While I’m not a fan of that type of diet, I am a big fan of the cabbage soup that the diet was centered around. Why? For one simple reason—it’s absolutely DELICIOUSYeah, I was surprised too. The first time I had the famed diet cabbage soup I expected it to be boring and bland, but I was pleasantly surprised by how extremely flavorful and comforting the soup was. I actually ended up eating it over and over again just because I wanted to. And it became a winter comfort food staple for me ever since. 😅

Originally published 1/15/2018, updated 1/8/2022.

Overhead view of a pot of cabbage soup with a ladle

Is Cabbage Soup Healthy?

I’m not going to tell you this cabbage soup will “detox” you or make you lose weight, but this soup is chock-full of a lot of the one thing that almost all of us are guilty of not getting enough of—vegetables.

I’m nicknamed this soup All You Can Eat Cabbage Soup as a tongue-in-cheek reference to the old fad diet, but seriously, eat as much as you want. The more the better, really. You’ll just be getting more of the good stuff. And guess what? This cabbage soup is insanely inexpensive, too! So even more reason to feel free to eat as much as you want!

What’s in Cabbage Soup?

The classic “cabbage soup diet” cabbage soup has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. I like my broth a bit more tomatoey, so I added some tomato sauce to thicken it up. Some people use V8 instead, but tomato sauce is much less expensive, especially when only a small amount is needed. I also added a bit of smoked paprika (because that’s my fav), and a splash of lemon juice at the end to brighten it up.

How to Store Leftovers

This recipe does make a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about five days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer to the freezer for longer storage. Keep in the freezer for up to three months.

Add More Protien

Soup recipes in general are very flexible, so you could always add a little extra protein to this soup to make it more filling. Here are some other great ingredients you can add:

  • Beans (cannellini, chickpeas, kidney beans)
  • Ground beef (or check out my Beef and Cabbage Soup)
  • Italian sausage
  • Cubed tofu (extra firm)
  • Shredded chicken

a bowl of cabbage soup with a spoon and garlic bread on the side

Shown with Homemade Garlic Bread.

close up of the pot of cabbage soup

Cabbage Soup

Forget the cabbage soup diet, you'll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible! 
Course Dinner, Soup
Cuisine American
Total Cost $7.13 recipe / $1.19 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 2 cups each
Calories 133kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 Tbsp olive oil $0.16
  • 4 carrots $0.57
  • 4 ribs celery $0.50
  • 1 green bell pepper $0.69
  • 1 28oz. can diced tomatoes $1.00
  • 1 8oz. can tomato sauce $0.34
  • 1/2 lb. frozen green beans $0.67
  • 1/4 cup chopped parsley $0.23
  • 1/2 Tbsp smoked paprika $0.15
  • 1 tsp dried oregano $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 cups chopped cabbage (½ head) $1.14
  • 6 cups vegetable broth $0.78
  • 1 tsp salt $0.05
  • 1 Tbsp lemon juice $0.04

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
  • While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
  • Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
  • Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
  • Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

A ladle full of cabbage soup held over the pot

How to Make Cabbage Soup – Step by Step Photos

Onion and garlic in a soup pot

Start by mincing four cloves of garlic and dicing one large onion. Add them both to a large soup pot with one tablespoon olive oil. Sauté over medium heat until the onions are soft and translucent.

Celery, carrot, and bell pepper added to the pot

While the onion and garlic are sautéing, peel and slice 4 carrots, slice 4 stalks of celery, and dice one green bell pepper. Add the carrots, celery, and bell pepper to the pot. Continue to sauté over medium.

Tomatoes, spices, parsley, and green beans added to the pot

Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped parsley, ½ Tbsp smoked paprika, 1 tsp oregano, ½ tsp thyme, and ¼ tsp pepper. Stir to combine.

cabbage in soup pot, broth being poured in

Chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Cabbage soup before simmering

Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Salt being added to the soup

Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

close up of the pot of cabbage soup

And then slurp down all that vegetable-y goodness! I garnished with a little more fresh parsley, but it’s not needed for extra flavor.

close up of a bowl of cabbage soup

This soup goes great with some crusty bread (garlic or not) to soak up that delicious broth!

The post Cabbage Soup appeared first on Budget Bytes.

Apple Galette

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It&#821…

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It’s basically a rustic,…

The post Apple Galette appeared first on Two Peas & Their Pod.

What the Heck Is ‘Boom Boom Lemon Drink’?

If you’ve been cooling off with Netflix recently, you may have come across the recently-released film Kate, starring Mary Elizabeth Winstead as the titular assassin with 24 hours to live, and an unquenchable thirst for revenge—and Boom Boom Lemon drink…

If you’ve been cooling off with Netflix recently, you may have come across the recently-released film Kate, starring Mary Elizabeth Winstead as the titular assassin with 24 hours to live, and an unquenchable thirst for revenge—and Boom Boom Lemon drink. The thirst-quenching citrus beverage naturally proves difficult for Kate to find, but it does manage to inspire an unlikely friendship between her and Ani (Miku Martineau), who just want to get their hands on their favorite soda.

If you found yourself watching Kate and fantasizing about a sip of the lemon soda yourself, you’re definitely not alone. Twitter was abuzz with fans not only rooting for Winstead to take a sip before the credits rolled, but also hoping to score some Boom Boom Lemon drink themselves. Unfortunately for viewers, Boom Boom Lemon is not—at least for now—a real product. The good news is that there at least seems to be a Japanese equivalent that’s close enough. That would be C.C. Lemon, which parent company Suntory (who you may recall from Lost In Translation) describes as “the No.1 lemon-flavoured carbonated drink in Japan for over 20 years.” Its popularity may or may not have something to do with the fact that characters from The Simpsons have appeared in quite a few of C.C. Lemon commercials over the years, arguably making them more recognizable in Japan from the ads than the show itself.

Read More >>

Mediterranean Coleslaw

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.

The post Mediterranean Coleslaw appeared first on Budget Bytes.

HELLO, NEW FAVORITE! Sorry about the caps, but I’m really excited about this Mediterranean Coleslaw. It’s so freaking delicious. This coleslaw is actually very similar to my Marinated Cauliflower Salad, but with a coleslaw (shredded cabbage and carrot) base instead of cauliflower, and a more lemon-y dressing. It’s fresh, crisp, colorful, and the perfect side dish for dinners or potlucks!

Overhead view of an oval serving dish with mediterranean coleslaw and tongs

What is Colesaw Mix?

This recipe uses bagged “coleslaw mix” that you can purchase in most grocery stores in the U.S. It’s simply a mix of shredded green cabbage and carrots. While I don’t use convenience products like this often, I find that coleslaw mix is extremely convenient, usually very inexpensive, and doesn’t leave me with ½ head of leftover cabbage.

If you do want to use fresh cabbage, you’ll need about six cups of shredded cabbage (loosely packed) and one shredded carrot.

What to Serve with Mediterranean Coleslaw

I think this slaw would make a great side dish to burgers (particularly my Mediterranean Turkey Burgers), Sheet Pan Greek Chicken and Vegetables, or even Beef Kofta Meatballs.

You could also pile this coleslaw into a wrap with some Garlic Marinated Chicken to make a wrap sandwich. Or top the Mediterranean Coleslaw with some Garlic Butter Shrimp and make it a meal salad.

How Are The Leftovers?

As with any coleslaw, the cabbage will begin to wilt as it is refrigerated. I enjoyed the leftovers of this coleslaw for about two days before it got a little too limp for my tastes. You’ll definitely want to give it a stir every time before serving to make sure the dressing and all the flavors get redistributed.

Close up of mediterranean coleslaw in tongs with the serving dish in the background
Side view of mediterranean coleslaw in a serving dish

Mediterranean Coleslaw

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.
Total Cost $7.21 recipe / $1.20 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 1 cup each
Calories 176kcal
Author Beth – Budget Bytes

Ingredients

Lemon Garlic Vinaigrette

  • 1/4 cup olive oil $0.42
  • 1/4 cup lemon juice $0.18
  • 1/2 tsp garlic powder $0.05
  • 1 tsp dried oregano $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 16 oz. coleslaw mix (shredded cabbage and carrots) $1.69
  • 1/2 red bell pepper, diced $0.75
  • 1/4 cup chopped parsley $0.23
  • 1 2.25oz. can sliced black olives $1.50
  • 1/2 12oz. jar banana pepper rings $1.00
  • 2 oz. feta, crumbled $1.25

Instructions

  • Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
  • Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.
  • Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Sodium: 482mg | Fiber: 3g
Side view of mediterranean coleslaw in a serving dish

How to Make Mediterranean Coleslaw – Step by Step Photos

Lemon Vinaigrette in a bowl with a fork

Prepare the lemon garlic vinaigrette first. Combine ¼ cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.

prepped vegetables for mediterranean slaw in a bowl

Dice ½ a red bell pepper and chop about ¼ cup fresh parsley. Drain the black olives. Add one 16oz. bag coleslaw mix (shredded cabbage and carrots) to a large bowl along with the bell pepper, parsley, black olives, about ½ jar of banana peppers, and 2 oz. crumbled feta.

Lemon garlic vinaigrette being poured over salad ingredients

Pour the prepared lemon garlic vinaigrette over the salad ingredients in the bowl.

Finished mediterranean coleslaw in a bowl with tongs

Toss the ingredients together until everything is combined and coated in the vinaigrette. Let the salad sit for about 15 minutes for the flavors to combine, then toss once again before serving.

Overhead view of mediterranean coleslaw in an oval serving dish with tongs in the side

The post Mediterranean Coleslaw appeared first on Budget Bytes.

Blackberry Lavender Lemon Bars

Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere! The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color. I’ve gotten into the habit of offloading my leftover sweets […]

The post Blackberry Lavender Lemon Bars first appeared on Love and Olive Oil.

Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere!

The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color.

Blackberry Lavender Lemon Bars cut into triangles and dusted with sugar

I’ve gotten into the habit of offloading my leftover sweets on my fellow students at my weekly Wednesday night ceramic class. Contrary to what you may think, excess sweets are a constant problem I have to deal with. The two of us can hardly consume everything I bake (recipes often requiring multiple tests before the final iteration), and ​it’s not like I have an office to bring them to. Usually it’s my neighbors who get saddled with the bulk of my leftovers (not that they’re complaining or anything).

But now that I’m back at my ceramics class after a year-long break, it’s proven the perfect opportunity for me to both offload my recipe tests and gather useful feedback, while at the same time spreading sweet happiness around the studio.

When I heard that our teacher was a huge fan of lemon desserts, I decided to revisit my classic Meyer lemon bars and give them a fruity and floral new twist. And even I, the lackluster lemon lover that I am (I’ll choose chocolate over lemon any day), had to admit the result is pretty darn fabulous.

(more…)

How to Make the Ultimate Veggie Sandwich

Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!

The post How to Make the Ultimate Veggie Sandwich appeared first on Budget Bytes.

I love a good veggie sandwich. There are so many colors, textures, and flavors in every bite that it’s just beyond satisfying. And, because they’re super flexible, you can build an ultimate veggie sandwich using odds and ends of things you may already have in your fridge. And that is one of the most valuable characteristics of a recipe or meal when it comes to eating on a budget.

An ultimate veggie sandwich cut in half and stacked, cut sides facing the camera

This is going to be more of a how-to than a recipe because it’s so extremely flexible and it’s unlikely that you’ll end up using the exact same mix of ingredients as I did. For that reason, and because some of these ingredients are nearly impossible to accurately measure let alone calculate the cost of, I didn’t do a cost breakdown this time. But I’m willing to bet that it cost me less than shelling out $8 for a veggie sandwich at a deli!

I will put a recipe card with my exact sandwich ingredients below for anyone who is interested in trying to duplicate the exact sandwich pictured.

Step 1: Choose Your Bread

I suggest a good, hearty bread for veggie sandwiches, like wheat bread, sourdough, focaccia, or ciabatta. You need something that can hold up to the hefty texture of the vegetables without ripping and something that will provide a little weight in your stomach next to all those lightweight veggies. If you want to make your own bread, no-knead bread or focaccia would be awesome.

You could also make your veggie sandwich into a wrap using an extra-large tortilla. A pita pocket might work too, but it might be difficult to squeeze all those veggies in without it ripping.

The sandwich in the photos was made using Dave’s Killer Bread, Good Seed flavor. It was my first time trying this bread and while it was strong enough for the sandwich, it was a little softer than I’d prefer and the flavor was a bit too sweet for my liking.

Step 3: Choose Your Spread

Using some sort of sandwich spread adds moisture, flavor, and a little fat, which gives the sandwich a more satisfying mouthfeel.

I whipped up a quick scallion cream cheese that was basically a scaled-back version of my Scallion Herb Cream Cheese Spread. I just mixed together 2oz. cream cheese with one sliced green onion, ½ tsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and a pinch of salt.

Other good sandwich spread options include:

  • Hummus
  • Guacamole
  • Pesto
  • Mayo (or a pesto-mayo mix)
  • Thick salad dressings, like ranch or green goddess
  • Boursin
  • Marinara
A veggie sandwich being built, ingredients all around.

Step 4: Add Cheese (Optional)

Since my spread was technically a cheese, I didn’t add any extra cheese. A little cheese can go a long way toward making a veggie sandwich very filling. Here are some good cheese options for veggie sandwiches:

  • White cheddar
  • Feta
  • Goat cheese (chevre)
  • Havarti
  • Swiss
  • Fresh mozzarella

Step 5: Pile On the Veggies!

And here’s where you can start to get really creative! I pulled a lonely carrot out of my produce drawer, grabbed a handful of leftover fresh spinach, sliced up a cucumber and tomato, and used the leftover half of a red bell pepper that I had from the day before. Oh, and I added some alfalfa sprouts because I love the texture they bring to the sandwich! Here are some other vegetables you can add:

  • Sliced button mushrooms or grilled portobello
  • Avocado
  • Coleslaw (this would act like a veggie-spread combo ingredient)
  • Pickles
  • Red onion
  • Roasted red peppers
  • Fresh or grilled zucchini
  • Roasted beets (sliced thin)
  • Sauer kraut
  • Jalapeño
  • Fresh herbs like parsley or cilantro
  • Broccoli (chopped fine)

You’ll want to slice most of your vegetables thinly, which helps keep everything packed together tightly. For hard vegetables, like the carrot I used, it’s helpful to chop or shred them into very small pieces. I used a cheese grater to grate my carrot, but something like broccoli I would just chop finely.

Step 6: Top with Extras

With so many veggies piled onto one sandwich, a little extra ✨spice✨ is never a bad idea. I always like to add some salt and freshly cracked pepper to my tomato layer, but you can also add things like Italian herbs, sunflower seeds, everything bagel seasoning, crushed red pepper, furikake, or nutritional yeast.

A hand holding both halves of a cut open ultimate veggie sandwich

Veggie Sandwich Ideas

Before we get into exactly what was on the sandwich pictured above, here are a few other fun veggie sandwich combo ideas:

  • The Green Goddess: Green goddess dressing, spinach, sprouts, cucumber, avocado, feta on any bread.
  • The Roasted Veggie: Hummus, roasted red peppers, roasted portobellos, roasted zucchini, feta, everything bagel seasoning, on any bread.
  • The “Pizza”: Marinara, grilled or roasted eggplant or portobello, Italian seasoning, salt and pepper, black olives, red onion, fresh mozzarella, on ciabatta bread.
  • Coleslaw Sandwich: Creamy coleslaw, tomato, Swiss or havarti, salt and pepper, on sourdough.
A hand holding both halves of a cut open ultimate veggie sandwich

The Ultimate Veggie Sandwich

Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 411kcal
Author Beth – Budget Bytes

Ingredients

Scallion Cream Cheese

  • 2 oz. cream cheese
  • 1 green onion, sliced
  • 1/2 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1/8 tsp dried dill
  • 1 pinch salt

Sandwich

  • 2 slices hearty bread
  • 6 slices cucumber
  • 2 slices tomato
  • 1 handful spinach
  • 1 carrot, shredded
  • 1/2 red bell pepper
  • 1 handful alfalfa sprouts
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Whip the ingredients for the scallion cream cheese together in a small bowl (I used a fork).
  • Lightly toast the bread. Spread the cream cheese over one side of each pieces of bread.
  • Pile the vegetables onto the bread, then close. Slice in half and enjoy.

Nutrition

Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 41g | Protein: 15g | Fat: 22g | Sodium: 560mg | Fiber: 9g
Side view of a closed veggie sandwich, uncut

Got Leftover Ingredients?

If you did happen to buy ingredients specifically for making a veggie sandwich, here are some really flexible recipes that you can make to use up any leftovers:

The post How to Make the Ultimate Veggie Sandwich appeared first on Budget Bytes.

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

The post Homemade Italian Dressing appeared first on Budget Bytes.

I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

a small glass carafe with Italian dressing with a salad bowl in the back

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Overhead view of a spoon in a jar full of homemade italian dressing
Italian dressing in a glass carafe in front of a bowl of salad

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Total Cost $1.89 recipe / $0.24 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 130kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder* $0.02
  • 1 Tbsp Italian seasoning blend $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/2 tsp sugar $0.01
  • 2 Tbsp grated Parmesan** $0.22

Instructions

  • Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.
**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Italian dressing ingredients in a jar

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

mixed Italian dressing in a jar

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Italian dressing being poured over a large salad

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

Italian dressing in a glass carafe in front of a bowl of salad

The post Homemade Italian Dressing appeared first on Budget Bytes.

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

The post Pesto Chickpea Salad appeared first on Budget Bytes.

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

The post Pesto Chickpea Salad appeared first on Budget Bytes.

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)

Overhead view of curry roasted vegetable bowls with a dish of dressing on the side

What is Curry Powder?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

Add More to Your Curry Roasted Vegetable Bowls

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

Swap Out the Vegetables or Grains

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How Long Do The Leftovers Last?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls
Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Total Cost $6.10 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 480.38kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice (uncooked) $0.40
  • 1 head cauliflower $2.29
  • 3 carrots $0.24
  • 1 red onion $0.37
  • 1 cup frozen peas $0.60
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp curry powder $0.30
  • 1/2 tsp salt $0.02

Lemon Tahini Dressing

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

Nutrition

Serving: 1serving | Calories: 480.38kcal | Carbohydrates: 66.68g | Protein: 14.18g | Fat: 20.38g | Sodium: 579.93mg | Fiber: 12.85g

How to Make Curry Roasted Vegetable Bowls – Step by Step Photos

Cooked rice being fluffed with a fork in a saucepot

Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.

Chopped vegetables on a baking sheet

While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.

Olive oil and curry powder added to the chopped vegetables

Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.

Seasoned unroasted vegetables

Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.

Frozen peas added to the roasted vegetables

After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.

lemon juice being poured into a blender containing the rest of the dressing ingredients

While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until smooth, then set the dressing aside.

Finished roasted vegetables on the baking sheet

Give the final roasted vegetables a taste and adjust the salt, if needed.

Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.