all things food
While following a weeknight pork ragú recipe from a celebrity chef who shall remain nameless, I came across the following, offending phrase in the method: “Cook onions until caramelized, 25 to 30 minutes.”
It doesn’t seem to matter how many articles, …
While following a weeknight pork ragú recipe from a celebrity chef who shall remain nameless, I came across the following, offending phrase in the method: “Cook onions until caramelized, 25 to 30 minutes.”
It doesn’t seem to matter how many articles, books, or cooking shows try to set the record straight. Even the experts among us cling to the hope that it’s possible to caramelize onions in 20 or 30 minutes, when in reality it takes about an hour to do it properly.
Bolognese, the dreamy (and easy) Italian meat sauce, pairs with more than pasta. Work it into baked potatoes, bell peppers, rice, or nachos!
The post Bolognese appeared first on Budget Bytes.
There’s something incredibly satisfying about letting bolognese, the famous Italian meat sauce, simmer on the stove for hours, perfuming your whole house with its meaty aromas. Sigh! While this bolognese recipe is usually served with hearty pasta, you can also work it into baked potatoes, bell peppers, or nachos! I loved it so much that I ate it with rice. (Editor’s note: Dear Beth, have I ever said anything more Puerto Rican?)
Bolognese is the traditional meat sauce of Bologna, Italy. It’s mostly ground beef with a bit of pork thrown in, stewed in tomatoes, with a touch of milk and butter added to round out the sauce’s acidity. You won’t find aromatics like rosemary, garlic, oregano, or bay leaves in traditional bolognese. Flavors are developed over a long simmer.
Our bolognese recipe is not traditional. To keep things budget-friendly, we omitted the pork that’s usually paired with ground beef. Instead, we used a bit of garlic to add depth. Here’s what you’ll need to make bolognese.
The biggest difference between Bolognese and meat sauce is the ratio of meat to tomato. Bolognese is technically a meat sauce, or as they say in Italy, ragù. It differs from American meat sauce because it has a higher ratio of beef to tomato, making it much thicker. It’s also creamier as it’s made with a touch of milk.
If you’re looking for some great budget-friendly dishes to serve with bolognese, I’ve got you covered! Try any of these Budget Bytes favorites:
Store the sauce in an airtight container, preferably glass or ceramic, as it stains plastic. It will keep in the fridge for up to 4 days and in the freezer for up to 3 months. If you’re freezing bolognese, try doing so in portions, so you only thaw it once. Reheat on the stovetop over medium heat, or in the microwave until it starts to steam. If microwaving it, top it with a paper towel over it so it doesn’t splatter everywhere.
See how we calculate recipe costs here.
Place a heavy-bottomed pot (like a Dutch oven) over medium heat. Add 4 tablespoons of butter to the pan. When the butter foams, add 1 medium diced onion and 1/4 teaspoon salt. Sautée until translucent.
Add the 2 stalks of diced celery and the diced carrot and sautée for two minutes, until they have softened some.
Next, add the 2 cloves of minced garlic and sautée until fragrant, about 1 minute.
Add the pound of ground beef and 1/4 teaspoon of pepper. Brown the beef, breaking it up with a wooden spoon as it cooks.
Once the beef has browned, add the cup of milk, the cup of wine, and the remaining 1/4 teaspoon salt. Stir occasionally and simmer until the liquid has evaporated completely.
Add the 28-ounce can of crushed tomatoes. Mix until incorporated. Lower the heat as soon as the tomatoes come up to a boil.
Cook, uncovered, for 3 hours. Stir occasionally. If the sauce dries out, stir in a half cup of water. Once it is finished, taste for salt and pepper and adjust the seasoning. Serve this over hearty pasta like tagliatelle, pappardelle, or rotini. You can also pair it with a baked potato, stuff it into a bell pepper, or serve it over rice or nachos!
The post Bolognese appeared first on Budget Bytes.
This grilled vegetable Napoleon is a showstopper with vibrant, char-grilled layers of veggies like eggplant, zucchini, bell pepper, portobello mushroom, and more. If you want a visually stunning and flavorful side dish, look no further. Served with aro…
This grilled vegetable Napoleon is a showstopper with vibrant, char-grilled layers of veggies like eggplant, zucchini, bell pepper, portobello mushroom, and more. If you want a visually stunning and flavorful side dish, look no further. Served with aromatic basil pesto, it is stunning and flavorful. If you are looking for other easy vegan eggplant recipes,...
The post Grilled Vegetable Napoleon appeared first on My Pure Plants.
This fajita veggies chipotle-style recipe brings the authentic Mexican flavor right into your kitchen. With fresh, colorful vegetables that are tender-crisp and ready in minutes, this recipe is a simple yet delicious addition to your meals. If you love…
This fajita veggies chipotle-style recipe brings the authentic Mexican flavor right into your kitchen. With fresh, colorful vegetables that are tender-crisp and ready in minutes, this recipe is a simple yet delicious addition to your meals. If you love vegan recipes that pack in a lot of veggies, then try my sheet pan fajita veggies...
The post Fajita Veggies (Chipotle Copycat) appeared first on My Pure Plants.
Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.
The post Collard Greens appeared first on Budget Bytes.
Easter is coming up and I know a lot of people will be cooking a big Easter ham, so here’s an easy recipe that will help you make use of that leftover ham bone, OR that you can make anytime the craving hits using a smoked ham hock. These Collard Greens are super easy, the leftovers reheat beautifully, and they make a great side for just about any dinner. Collard greens are a southern dinner staple and one of my all-time favorite side dishes!
Collard greens are a super hearty green leafy cruciferous vegetable in the same family as cabbage and mustard greens. They have a smooth, sturdy, dark green leaf that can be used raw as a wrap, or cooked low and slow until they’re nice and tender.
We’re using the low and slow cooking method for these classic collard greens so the leaves become soft and easily digestible and the flavor deepens as it simmers in a mixture of chicken broth, ham, and aromatics and spices. The end result is a super comforting and flavorful green that you’ll love to serve with your favorite meal.
Simmering collard greens with ham gives the greens extra rich flavor and tons of umami that will make you want to come back for seconds (yes, they’re THAT good). We used a smoked ham hock today because they’re inexpensive and provide TONS of flavor. You can also use a leftover ham bone from a ham roast, diced ham, salt pork, or pancetta. Just keep in mind that some type of bone-in ham will deliver the most scrumptious flavor.
Don’t want to use ham? No problem. Smoked turkey wings are a great alternative or you can make a delicious pot of vegetarian collard greens using the same method as our Vegetarian Mustard Greens recipe.
Collard greens are a southern soul food staple and you’ll often see them served alongside other comfort foods like BBQ chicken, ribs, macaroni and cheese, potato salad, cornbread, and green beans. My mouth is watering just typing that out!!
See how we calculate recipe costs here.
I love to use these bagged chopped collard greens because they’re cheap and half of the work is already done for me! If you don’t have access to pre-chopped collard greens, simply cut out the tough stems of your collard greens then chop the leaves into one to two-inch pieces. You’ll need one pound of collard greens.
Whether you’re using pre-chopped or chopping your own, make sure to wash your collard greens well. There’s no need to wait for them to drain well, as they’ll be simmering in a pot of liquid anyway.
Dice one yellow onion and mince four cloves of garlic. Add both to a large soup pot with one tablespoon of cooking oil. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add the washed collard greens, smoked ham hock, 1/4 tsp crushed red pepper, 1/4 tsp freshly cracked black pepper, 1 tsp sugar, and 4 cups of chicken broth to the pot. Give everything a brief stir, place the lid on top, and let it come up to a simmer.
Once simmering, turn the heat down to low, and allow the collard greens to simmer for one hour (with the lid on top), stirring occasionally. After simmering for one hour, taste the greens to see if they have tenderized to your liking. If not, you can simmer even longer.
Once the collard greens are the texture that you like, remove the ham hock and pull the meat from the bone. Chop the ham into small pieces then return the meat to the pot.
Give the collard greens a taste and adjust the salt, sugar, or other seasonings to your liking.
Serve hot alongside your favorite comfort foods!
The post Collard Greens appeared first on Budget Bytes.
You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!
The post Easy Quiche Lorraine appeared first on Budget Bytes.
You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!
Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!
The best part of making this Quiche Lorraine recipe is its versatility. If you’re not intent on keeping things traditional, you can substitute almost all ingredients to better fit your preferences.
You can take Quiche Lorraine from a light breakfast or lunch to a full-on dinner by pairing it with a soup, salad, or a veggie-based side dish. Try some of these Budget Bytes favorites!
Allow your quiche to cool completely before storing it in the fridge. If leaving it in the pie pan, cover leftovers with plastic wrap or aluminum foil and refrigerate for up to four days. You can also slice what’s left of the quiche and store the slices in an airtight container. To freeze leftovers, portion and wrap the pieces in aluminum foil, then place them in a freezer-safe container. They will remain fresh for up to a month.
Bring refrigerated slices to room temperature while you preheat your oven to 350°F. Thaw frozen slices overnight in the fridge. Then, cover the crust with aluminum foil or a pie shield and reheat for fifteen minutes or until steaming. In a pinch, you can reheat leftovers in your microwave, but be warned, the texture will become slightly rubbery.
See how we calculate recipe costs here.
Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.
Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute).
In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.
Add the 5 eggs, ¼ teaspoon of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.
The post Easy Quiche Lorraine appeared first on Budget Bytes.
If you are looking for a quick and easy weeknight meal, you have come to the right place. This Sheet Pan Sausage and Peppers recipe only takes 25 minutes to make and is always a dinner winner. Sheet pan meals are the BEST! I love that dinner is made on…
If you are looking for a quick and easy weeknight meal, you have come to the right place. This Sheet Pan Sausage and Peppers recipe only takes 25 minutes to make and is always a dinner winner. Sheet pan meals are the BEST! I love that dinner is made on ONE pan, easy to make… Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that’s ridiculously delicious, versatile, and ready in thirty.
The post Picadillo appeared first on Budget Bytes.
Sweet and savory Puerto Rican-Style Picadillo is a ground beef stew that’s so ridiculously delicious it brings table talk to a complete stop because everyone’s too busy stuffing their face. This beef picadillo recipe is budget-friendly, comes together quickly, and is incredibly versatile. I don’t know any other way to say it: You. Need. To. Make. Picadillo.
This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!
Picadillo is a traditional sweet and savory Latin dish usually made with ground beef stewed in tomato sauce. In Puerto Rico, we cook it in a hearty tomato-based sauce with sofrito, adobo, olives, raisins, and sometimes diced potatoes. To the uninitiated, pairing raisins with beef sounds like blasphemy. But I promise you, IT WORKS.
Picadillo comes together in one pan in under 30 minutes. There’s a little chopping involved, and it takes about 7 minutes to assemble the recipe, but the rest of the time it simmers on the stovetop. I love a one-pot hands-off recipe! Don’t you?
This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!
This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.
See how we calculate recipe costs here.
Place a large saute pan over medium-high heat and add 1 1/2 tablespoons of olive oil. When the oil is hot, add 1 diced onion and 1 diced red bell pepper to the pan and cook until the onions are transparent.
Add 1 tablespoon of minced garlic to the pan and cook until fragrant.
Add the pound of ground beef to the pan and sprinkle with 1 teaspoon coarse salt, 1 and 1/2 teaspoons sazón, and 1 teaspoon adobo. As the beef browns, break up big chunks with your spoon.
When the beef has browned, add the 1/2 cup sofrito and cook, stirring constantly, until fragrant, about 2 minutes. Break up any remaining chunks of ground beef.
Add the 1/2 cup olives, 1/4 cup raisins, 1/2 tablespoon white vinegar, 15 ounces tomato sauce, 2 bay leaves, and 1/4 cup water.
Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow the Picadillo to cool slightly before serving. Tell me how long it takes for everyone to start talking again!
The post Picadillo appeared first on Budget Bytes.
This earthy, vibrant, Everything Bagel Rice Bowl is no fuss, no muss, and so ridiculously yummy you’ll go in for seconds.
The post Everything Bagel Rice Bowl appeared first on Budget Bytes.
It doesn’t matter how much you love to cook, sometimes you just don’t want to cook. I’ve been there, especially after a long day of testing recipes in the Budget Bytes kitchen. So on those days, I make this utterly satisfying, earthy, vibrant, Everything Bagel Rice Bowl. It’s no fuss, no muss, and so ridiculously yummy I made it every night for a week straight!
Sometimes called Everything But The Bagel Seasoning, this is the spice mix you find on top of an Everything Bagel. It’s a punchy blend of onion flakes, garlic flakes, white and black sesame seeds, poppy seeds, and flaky salt. It instantly adds deep flavors and a beautiful pop of texture to anything it touches. It became really popular when Trader Joe’s started selling their version.
You can buy Everything Bagel Seasoning for a good price at most big-name supermarkets and get loads of uses out of it. But in case you can’t access it, here’s a quick recipe for about half a cup of seasoning:
If there’s one thing you need to know when making a rice bowl, it’s how to cook rice. Beth has a great in-depth tutorial here, but in case you don’t want to leave the page here’s a refresher:
Know the type of rice you’re cooking. The ratio of rice to liquid changes with the kind of rice you use, as does the time it cooks. I use less water in my rice than Beth does. It makes for a toothier, looser grain. If you prefer softer rice, increase the liquid by a half cup.
Wash the rice. Cleaning the grains under cool running water until the water runs clear eliminates the starches that give you a gloppy result.
Bring the water to a boil before you add it to the rice. It keeps your timing on point.
Low and slow is the way. When the rice comes to a boil, lower the heat. Making rice at a boil makes the grains burst, leaving you with a starchy mess.
Keep it covered. Lifting the lid releases steam, increasing cooking time and ruining the texture. Once the rice is done, rest it for 10 minutes before uncovering it.
Truly, the sky is the limit. Roasted or sauteed vegetables are always a great choice, especially quick-cooking ones. Try chopped peppers, mushrooms, blistered tomatoes, or creamy avocado. If you’re a meat eater, try rotisserie chicken, bacon crumbles, or savory ground beef.
You can refrigerate this rice bowl for up to 4 days, though I would make the eggs fresh every time. To reheat it, sprinkle it with 1/4 teaspoon water, and microwave it until it’s steaming. You can also freeze it in an air-tight container (again, without the eggs) for up to 3 months.
See how we calculate recipe costs here.
Measure 1 1/3 cups of water and put it in a pot large enough to hold the rice (remember the rice doubles in size as it cooks). Cover the pot, and bring the water to a full boil. Then add the rinsed cup of rice, 1/4 teaspoon of salt, and 2 tablespoons of butter to the pot.
Keep the rice uncovered while you bring the water back up to a simmer, about 3 minutes. When steam vents begin to form on the surface, reduce the heat to low. Cover the rice with a heavy, well-fitting lid. Cook for 15 minutes without removing the lid. Rest the rice off the heat for ten minutes before removing the lid.
While the rice cooks, add 2 tablespoons of butter to a medium-sized pan set over medium heat. Allow it to melt and foam. When it turns golden brown and smells nutty, add one diced onion. Sauté until translucent, about 3 minutes. Add two cloves of minced garlic and sauté until fragrant, about 1 minute.
Divide the rice between 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning. Now all that’s left to do is to sit back, relax, and enjoy the hearty meal you just prepared in no time!
The post Everything Bagel Rice Bowl appeared first on Budget Bytes.
Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!
The post Baked Ravioli appeared first on Budget Bytes.
Frozen ravioli is one of my favorite “cheat” ingredients. It’s a nice item to stash in your freezer for last-minute quick dinners when you don’t have anything else planned. And instead of just boiling them and adding sauce, sometimes I like to bake them up lasagna-style! This Baked Ravioli is a truly easy comfort food that takes next to no planning. You’re going to love it!
This super simple dish is a lot like lasagna, but with a LOT less fuss. It’s simply layers of ravioli layered with a rich red meat sauce, then topped with cheese and baked to perfection. For this recipe we use a really simple homemade meat sauce to take everything up a notch, but you can totally use your favorite store-bought red sauce as a sub to make the baked ravioli even easier.
Here are the ingredients you’ll need for baked ravioli:
I’ll admit, this recipe is a little indulgent with all of that sausage, and using convenience products, like frozen ravioli, will also make the cost a bit higher. BUT there are some swaps you can use to bring the cost of this recipe down even further. Here are some tips:
This baked ravioli will hold up in the fridge for about 4-5 days, so it’s great for meal prepping the week ahead! If you want to store it even longer, divide it into single serving portions and then once it’s chilled completely in the refrigerator you can transfer it to the freezer for longer storage (about three months). The frozen portions can be reheated quickly using a microwave for a super fast homemade meal!
See how we calculate recipe costs here.
Add 1 lb. Italian sausage to a large skillet and cook over medium heat, stirring often, until the sausage is fully browned.
While the sausage is cooking, dice one yellow onion. Add it to the skillet with the sausage and continue to cook until the onion is soft and translucent (about five minutes).
Add one 28oz. can of crushed tomatoes, ¼ cup tomato paste, and 1 Tbsp Italian seasoning to the skillet. Stir to combine.
Bring the sauce up to a simmer, then lower the heat to medium-low. Place a lid on the skillet and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
Bring a large pot of water to a boil for the ravioli. Once boiling, add one 25 oz. bag of frozen cheese ravioli and boil for 3-4 minutes, or until cooked through (check the recommended cook time on the package). Drain the ravioli in a colander.
Preheat the oven to 350ºF. Add about 1 cup of the meat sauce to the bottom of a glass casserole dish and spread it around to cover.
Layer in half of the cooked ravioli, then top with 1 cup of shredded mozzarella.
Layer in another 1 cup sauce, the second half of the ravioli, another cup of sauce, then one final cup of shredded mozzarella cheese.
Cover the casserole with foil and bake in the preheated 350ºF oven for 20 minutes. Remove the foil, switch the oven from bake to broil, and return the casserole to the oven.
Watch the casserole closely and broil for just a few minutes more or until the cheese is slightly browned on top (this can happen quickly, so keep a close eye). Remove from the oven, top with parsley (if desired) and enjoy!
The post Baked Ravioli appeared first on Budget Bytes.
