Category: Quick Recipes

Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it.

The post Green Smoothie appeared first on Budget Bytes.

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!

Side shot of green smoothies surrounded by cut fruit.

What Is A Green Smoothie?

A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.

What You’ll Need

This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.

  • Baby spinach – this is the “green” in your smoothie. It blends easily, and the fruit in the smoothie overpowers its mild flavor. You can sub with baby kale or your favorite super greens blend.
  • Plain Yogurt – adds creaminess and a smooth texture. I use yogurt with probiotics to up the nutrition factor. You can substitute the yogurt with milk, cottage cheese, or plant-based alternatives.
  • Orange Juice – helps to loosen the smoothie texture and adds a sweet tang that helps cover the bitterness of the raw spinach. You can sub with apple juice, pineapple juice, or with water.
  • Green Apple – adds fiber and acidic notes that mask the spinach flavors. You don’t have to peel your apple, but make sure you scrub the peel with baking soda to remove the wax used to preserve it. You can substitute the apple with any other apple, grapes, peaches, mango, or pear.
  • Frozen Bananas – you need to blend frozen fruit to create a creamy smoothie texture. Ice will only water down your results and ruin the blades of your blender. Bananas should be ripe, as their natural sugars will help sweeten the blend. Substitute bananas with frozen avocado, or frozen mango.
  • Frozen Pineapple – the bright, tart notes of pineapple help mask the spinach flavor. You can freeze pineapple canned in its own juices to help lower costs. Reserve the juices and use them instead of orange juice.
Overhead shot of three green smoothies surrounded by cut fruit.

Green Smoothie Benefits

Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.

How To Make A Smoothie Pack

I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.

  1. Slice the bananas and add them to your freezer-safe container.
  2. Follow with the pineapple and the apple.
  3. Top with spinach and seal.

When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.

Side shot of hand holding green smoothie with a straw in it.
Side shot of green smoothies surrounded by cut fruit.
Print

Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it's good for you, but more importantly, it's so yummy you'll start to crave it.
Course Breakfast, Lunch, Snack
Cuisine American
Total Cost $6.21 recipe / $0.78 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 cups
Calories 75kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 cup orange juice $0.50
  • 1/2 cup yogurt, plain $0.34
  • 4 cups fresh baby spinach, packed (5 oz container) $3.00
  • 1 cup frozen pineapple chunks $1.25
  • 1 green apple, chopped $0.62
  • 2 bananas, frozen $0.50

Instructions

  • Add orange juice and yogurt to a blender jar. Top with fresh baby spinach and blend until smooth.
  • Add the pineapple, apple, and bananas and blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
  • Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 20mg | Fiber: 2g
Overhead shot of three green smoothies surrounded by cut fruit.

How to Make A Green Smoothie – Step by Step Photos

Side shot of juice being added to a blender full of spinach.

Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.

Side shot of frozen fruit being added to blended spinach.

Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.

Overhead shot of finished smoothie in a blender.

Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

Side shot of green smoothies surrounded by cut fruit.

More Great Smoothie Recipes

The post Green Smoothie appeared first on Budget Bytes.

Beer Cheese Dip

Looking for a melted cheese appetizer that’s sure to be the hit of the party? You’ll love the unique taste cheddar gives this Beer Cheese Dip!

The post Beer Cheese Dip appeared first on Budget Bytes.

This quick and easy Beer Cheese Dip recipe combines two casual party staples (Beer! Cheese!) into one creamy, decadent cheese dip. This ooey-gooey melted cheese appetizer is similar to queso. But the Cheddar cheese we use gives it a sharp, slightly-tangy flavor that makes it really unique (in a good way!). This funky twist on fondue is the perfect thing to serve up the next time you want to impress without the stress. 

A large white bowl filled with beer cheese dip on a blue background surrounded by different types of pretzels, a wooden cutting board with apple slices and a glass cup of beer.

WHAT IS BEER CHEESE?

This Beer Cheese Dip is precisely what it sounds like: a saucy cheese dip made with beer. The beer is simmered to reduce its alcohol content but still maintains its tangy flavor. Then it’s melded with a combo of cream cheese and extra-sharp cheddar cheese to create an ultra-rich and decadent dip. We also added Worcestershire sauce, Dijon mustard, and seasonings to round out the flavors.

This dish, which originated in Kentucky, shouldn’t be confused with the German cow’s milk cheese Bierkäse, which literally translates to “beer cheese.” It’s also very different from Obatzda, an authentic German cheese spread made with super-funky soft cheese that’s served cold alongside Bavarian-style soft pretzels. 

CHEESE OPTIONS

You can use almost any kind of cheese to make this recipe, but some will be more successful than others. We used a block of extra-sharp, store-brand cheddar cheese since it’s the most traditional and budget-friendly option. It’s also super flavorful (but not too funky!). Here are some more tips to consider when using different types of cheese:

  • Make sure the cheese and beer taste good together — and are ones you enjoy! (Since both heavily impact the sauce’s final flavor, color, and texture.)
  • For the grated cheese, reach for a semi-firm cheese (like Cheddar, Edam, or Gouda) or a semi-soft cheese (like Mozzarella, Jack, Fontina, and Munster). Both types of cheese will shred easier when cold. Hard cheeses and ones that are “aged” or “extra-sharp” can also be used, but don’t melt as easily as their softer, milder counterparts.

BEER OPTIONS

It doesn’t matter what kind of beer you use for this recipe – just pick one you like to drink! We used Pabst Blue Ribbon, a budget-friendly light beer with a mild, malty taste that wouldn’t compete with the flavor of our sharp cheddar cheese. 

  • Light Beers: Considered best for beer cheese. Light beers are usually milder in taste. So they’re less likely to overpower easy-to-melt cheeses like basic Cheddar. Fruity wheat beers pair especially well with cheese!
  • Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors. 
  • Super-hoppy IPAs: If you love this style of beer, go for it. (They’re truly an “acquired taste!”) But if you don’t like drinking them, you probably won’t enjoy the lingering, bitter aftertaste they give your beer cheese sauce either!

Why is my beer cheese lumpy or grainy?

It’s important not to overheat your cheese dip. High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair. You might be able to fix the cheese sauce by adding more cream cheese or Dijon, which are both emulsifying ingredients. Add these ingredients a little at a time, stirring vigorously to incorporate them before adding any more. 

DOES BEER CHEESE CONTAIN ALCOHOL?

Boiling beer reduces the alcohol content a lot but doesn’t eliminate it entirely. I promise, no one will get “drunk” from eating too much beer cheese! If consuming alcohol isn’t part of your lifestyle, you can substitute it with a non-alcoholic beer! Or try one of our other easy cheese sauce recipes, like:

eat it fresh & keep it warm

This recipe is best eaten right after it’s prepared. The leftovers probably won’t stay as smooth and creamy, so I’d suggest reducing the serving size of the recipe to avoid wasted ingredients.

serving suggestions

Serve this decadent dip with an assortment of pretzels and crackers, apple slices, or a vegetable party tray. Our Beer Bread and Easy Soda Bread are also great vehicles for this cheese sauce!

A side view of giant Bavarian pretzel that's just been half-dipped in beer cheese is hovering over a large white bowl filled of the dip and is surrounded by an assortment of other pretzels and a glass cup of beer.
An overhead view of a hand swirling a pretzel crisp into a white bowl of beer cheese dip that's surrounded by an assortment of pretzels, a glass cup of beer, a wooden cutting board topped with apple slices, and a small bowl of pretzel salt.
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Beer Cheese Dip

Looking for a melted cheese appetizer that's sure to be the hit of the party? You'll love the unique taste cheddar gives this Beer Cheese Dip!
Course Appetizer, Dip, Side Dish
Cuisine American, German
Total Cost $3.95 RECIPE / $0.66 SERVING
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 1/3 cup each
Calories 210kcal
Author Marion – Budget Bytes

Equipment

Ingredients

  • 1 cup beer $0.92
  • 1 Tbsp warm water $0.00
  • 1 Tbsp cornstarch $0.03
  • 2 oz. cream cheese $0.44
  • 2 cups sharp cheddar cheese, shredded $2.49
  • 1 tsp Worcestershire sauce $0.02
  • 1 tsp Dijon mustard $0.03
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01

Instructions

  • Heat the beer in a saucepan on medium-high heat. While the beer heating up, whisk together the cornstarch and warm water in a small bowl to make a slurry.
  • Once the beer comes to a rolling boil, let it continue to boil for about 5 minutes. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Allow the beer to come back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
  • Turn the heat down to low. Cut the cream cheese into chunks, then whisk it into the beer until fully melted.
  • Add the shredded cheese a handful at a time, continuing to whisk until the cheese is fully melted before adding more.
  • Whisk in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste the cheese dip and adjust the salt or other seasonings to your liking.
  • Cover the cheese dip and keep the pot sitting over low heat so it stays warm and melted (or transfer it to a small chafing dish, crockpot, or electric fondue pot). Stir the cheese dip occasionally to prevent a thick skin from forming on the surface.

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 210kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Sodium: 494mg | Fiber: 0.1g
A overhead view of a white bowl of cheese dip sprinkled with black pepper that is surrounded by an assortment of pretzels, a bowl of pretzel salt, a wooden cutting board of apples and a glass cup of beer.

How to Make beer cheese dip – Step by Step Photos

A small saucepot being filled with beer from a glass measuring cup held above the bottom right corner of the pot.

Heat 1 cup (8 oz.) of beer in a saucepan over medium-high heat. Once the beer comes to a rolling boil, let it boil for about 5 minutes. While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl.

A cornstarch slurry is being poured into the left side of a small saucepot of beer, and a whisk is resting in the bottom right corner of the pot.

Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

A small saucepot of boiled beer with chunks of unmelted cream cheese in the right side of the pot ready to be mixed into the beer.

Turn the heat down to low. Cut 2 ounces of cream cheese into chunks, and then whisk them into the beer until fully melted.

A hand is sprinkling shredded sharp cheddar cheese into a small saucepot containing a mixture of beer, cornstarch, and cream cheese.

Add 2 cups of shredded cheese to the saucepot a handful at a time. Continue whisking after each addition until all the cheese has melted before adding the next handful.

A hand is pouring Worcestershire sauce into a small saucepot of melted cheese, and there are small piles of unmixed salt and black pepper sitting on the surface.

Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk to combine. Taste the cheese dip and adjust the salt or other seasonings to your liking. 

A small saucepot of finished beer cheese dip.

Cover the cheese dip and keep it over low heat so it stays warm and melted. You could also transfer it to a small chafing dish, crockpot, or electric fondue pot. Stir it occasionally to prevent a thick skin from forming on the surface of the cheese sauce. 

An extreme close up of a giant Bavarian soft pretzel that's just been dipped into a white bowl filled with melted cheese sauce, and an assortment of pretzels and a glass cup of beer are blurred in the background.

There’s nothing quite like a vat of melted cheese and a soft pretzel as big as your face, amirite?! ~ Marion :)

The post Beer Cheese Dip appeared first on Budget Bytes.

Picadillo

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.

A NOTE ON AUTHENTICITY

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!

What Is Picadillo?

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.

What You’ll Need

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?

  • Onion, Garlic, and Bell Pepper – this combination creates an aromatic and intensely flavored base
  • Sofrito – this is the flavor base of many Puerto Rican dishes. I have a simple recipe for you here, though you can definitely take it further if you have access to traditional ingredients like aji dulce and recao.
  • Sazón and Adobo – these seasoning blends go hand in hand to develop deep, earthy notes. The annatto in the sazón also deepens the color of the sauce. If these are hard to source, I have included recipes for both in the notes section of the recipe card.
  • Ground Beef – 80/20 is best as the fat adds flavor, but use what you have. You can also make this recipe with ground pork, chicken, lamb, or turkey. If you’re vegetarian or vegan, you can substitute ground beef with a plant-based alternative, chopped mushrooms, or black beans.
  • Green Olives – I prefer to use the sliced kind with pimento because it’s less work, but feel free to slice whole ones. If you can’t find Green Olives with Pimento (AKA Manzanilla or Spanish Olives), get pitted green olives and add a tablespoon of chopped roasted red pepper to the mix.
  • Raisins – though dark raisins are traditional, you can also use golden. I sometimes sub raisins with chopped prunes.
  • White Distilled Vinegar – helps cut through the fattiness of the ground beef and adds a sharp top note. Sub it with Apple Cider Vinegar.
  • Bay Leaves – have a mild tea-like flavor that sits in the background and helps enhance bolder flavors. Sub with a teaspoon of oregano.
  • Tomato Sauce – creates a liquid for the ground beef to stew in and adds acidic, fruity brightness.
Wooden spoon full og picadillo in the foreground with picadillo in a silver skillet in the background.

What TO Serve With Picadillo

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!

How To Store Picadillo

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.

Picadillo served over white rice in a white bowl.
Overhead shot of picadillo in a silver skillet with a wooden spoon in it.
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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.
Course Dinner, Lunch
Cuisine Latin, Puerto Rican
Total Cost ($11.44 recipe / $1.43 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 212kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 1/2 Tbsp olive oil $0.06
  • 1 yellow onion, small dice $0.42
  • 1 red bell pepper, small dice $1.59
  • 1 Tbsp tablespoon garlic, minced $0.14
  • 1 lb ground beef (80/20) $5.49
  • 1 tsp coarse salt* $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 1 tsp adobo* $0.04
  • 1/2 cup sofrito $0.72
  • 1/2 cup sliced pimento-stuffed green olives * $0.66
  • 1/4 cup raisins $0.87
  • 1/2 Tbsp white vinegar $0.04
  • 15 oz tomato sauce $1.00
  • 2 bay leaves $0.20
  • 1/4 cup water $0.00

Instructions

  • Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
  • Add the garlic to the pan and cook until fragrant.
  • Add the beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
  • When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
  • Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow it cool.

See how we calculate recipe costs here.

Notes

*If using fine salt, lower to 1/2 teaspoon.
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of 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
*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
*Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Sodium: 491mg | Fiber: 1g
Side shot of picadillo in a silver skillet.

How to Make Picadillo – Step by Step Photos

Onions and peppers in a silver pan.

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.

Overhead shot of garlic being added to a pan of onions and peppers.

Add 1 tablespoon of minced garlic to the pan and cook until fragrant.

Meat being added to a pan of garlic, onions, and peppers.

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.

Sofrito being added to a pan with browned meat in it.

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.

Tomato sauce, olives, and raisins added to a pan of browned meat and sofrito.

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.

Finished pan of picadillo.

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!

Picadillo served over white rice in a white bowl.

More Easy One-Pot Recipes

The post Picadillo appeared first on Budget Bytes.

Feel-good Lunch Ideas

Leveling up lunch on-the-go with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.

Continue reading Feel-good Lunch Ideas on 101 Cookbooks

One of the things I’ve been trying to be better about is lunches on-the-go. Coming up with inspired lunch ideas takes some effort. Often times, let’s be honest, it’s re-marketing leftovers. Too often, if we’re not going to be home for the day, we just wing it. And I’m nearly always sorry we didn’t make the effort to pack a good lunch. This is especially true if we’re on some sort of trip, towing the Airstream. Because on those days parking dictates where you’re lunching. And just thinking about it is making me cringe. So yeah, we’re trying to do better over here and I thought I’d share some recent wins.
An Assortment of lunch ideas arranged on a table including hard-boiled egg, pickled cauliflower, edamame and a wedge of orange

Lunch Ideas #1 

These lunch boxes (above) came together pretty quickly. Nearly everything was a leftover, or component of a previous meal. To pull it together I peeled and chile-dusted the hard-boiled egg, sliced the avocado and sliced the mandarin.

1. Spicy Sesame Coleslaw: You’ve seen it before, you’ll see it again. Lol. It’s my favorite coleslaw, and I’ll basically tuck in anywhere. Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.

2. Pickled Cauliflower: The pop of color you need in your lunch. This quick pickled cauliflower delivers a good amount of tang and crunch in the midst of less structured components. I make mine with chiles, mustard seeds and slivered onion, but you can play around.

3. Chile-dusted Hard-boiled Egg: Here’s how to make these. Combine equal parts chile powder and MDH chana masala powder in a small bowl. I like to use this Kashmiri chillie powder, but use what you have (and like). Peel your egg, rinse it, dab it a bit on a clean towel to take off excess water, then roll it around in the spice mixture until completely covered. Slice and serve, or pack into lunch.

4. Turmeric-Scallion Tofu Spread: This is actually leftover wonton filling from my last round of wonton soup. But it’s also great as a lettuce wrap filling, cracker and sandwich spread, and on its own. Here, I nestle it into a stack of 2-3 little gem leaves. Get the recipe – it’s the first part of the recipe on this page, minus the wrappers.

5. Red-spiced Edamame: I’ll write this up as its own recipe soon, it’s a homemade spice blend made by crushing Kashmiri chillies, smoked paprika, brown sugar, sesame, dried onion flakes, salt, and a kiss of cardamom together. Sprinkle generously. There are a lot of other spice blend ideas in the Spice / Herb / Flower / Zest PDF that members get. Just about any of those are great here. Experiment!

6. Pepita & Curry Leaf Tadka: I’ve definitely over-stripped my young curry tree making this lately. Toast a cup of pepits and set aside. Heat 2 tablespoons of oil in a small saucepan over medium-high heat, stir in 50-ish fresh curry leaves. Continue to stir and when the leaves begin to crisp up add 2 teaspoons black mustard seeds. Keep stirring and when the seeds have toasted a bit and stopped popping, add 1/2 teaspoon chile powder. pour this over your pepitas, toss well, and salt to taste. good on everything, Including the soba in the next lunch.

Also: purple rice, sliced avocado, mandarin wedge, nutritional yeast kale chips

An assortment of lunch ideas arranged on a table including soba noodles, tamagoyaki, coleslaw, and spiced seeds

Lunch Ideas #2 

The one component of the lunch boxes (above) that wasn’t made ahead of time, was the soba noodles. I boiled them, and ran them under cold water just before packing up. 

6+. Soba with Pepita & Curry Leaf Tadka:  The same pepitas as above (lunch ideas #1), this time tangled with cold soba.

7. Vegan Tamagoyaki: This is a vegan version of tamagoyaki, the much-loved Japanese rolled omelette. I like to make chickpea-tofu version, and this one is lined with nori and seasoned with scallions and herbs. They’re fantastic lunchbox heroes because you can make and roll them ahead of time. They’ll keep for a few day so you can slice and go.

8. Blistered Artichoke Hearts: Leftovers from dinner the previous night. I cooked these from frozen. So easy, so good. I wrote a long post about how to cook artichokes – both fresh and frozen. So, if you love artichoke, but thinks they’re too much work, read this. Same goes if you think the frozen ones are going to be bad. They aren’t and they’re great in scenarios like this one, quick pastas, casseroles, etc.

9. Fava Beans Tossed with Citrus Olive Oil: These are fava beans that have been shelled, boiled for a flash, shelled again, and then splashed with a bit of lemon olive oil, and tossed with a pinch of salt. From previous dinner. I do the same with edamame, but favas are in season and I they’re worth all the shelling and peeling drama.

10. Kale Chips: Some extra crushed kale chips tossed with the remaining pepitas. My method for epic kale chips is this: buy curly kale, make sure it’s dry if you recently washed it. Toss the kale with olive oil and scrunch it all up with your hands, besure it’s all coated. Toss with a lot of nutritional yeast, get a good coating going. Season with salt and bake at 375F-ish until the chips at the edges start browning. Toss well. Continue to bake until crispy but still mostly green.

Also: blood orange wedges

Two bento boxes filled with lunch

A Couple Pro-tips

There’s actually just one main tip, but I’ll add more as I think of them. Line your bentos with parchment paper for easy clean-up.  This isn’t as important with stainless steel containers, they clean up quite quickly. Bentos are a bit more fragile and take a bit more care if you want them to last for many years. Also, clean up as soon as you get home. The reset is key to looking forward to your next special box lunch.
Close-up of soba noodles and coleslaw

Favorite Lunchbox Containers

Bentos: I have (and love) my small collection of bento boxes. They’re beautifully crafted and fit the perfect amount of food. They often come with small dividers to create separation between food, but you can also use lettuce, or other small containers to divide things up. 

Tiffins (or dhabbas): These containers have long been used in India to enable healthful, homemade meals outside the home. I have a circular, triple-stack stainless steel version I love for a number of reasons including durability, compactness, and security. The tiers nestle tightly making spills and accidents unlikely. I have my eye on a rectangular version as well.

Both bentos and tiffins have a tradition of enabling meals made with care and love. And continuing this tradition is something I try to channel when I’m packing a lunch for myself or someone I care about.

Lunch arranged and ready to eat
I don’t mind mixing different types of lunch containers. And sometimes I’ll make an individual lunch for each person, each in its own container. But, other times I think it’s fine to load up a few family-style containers and do it that way. I think that works great for components that can be more communal, like edamame, or a bunch of dumplings, a stack of paratha, or quesadillas, etc.

Hot Lunch!

Use a thermos to bring hot miso soup or tea or rasam or whatever else you can think of. This is always the icing on the cake and unfailingly makes me happy (or happier!) When I really have things lined up, I’ll bring green tea, miso soup, or soba tea and a durable glass or two wrapped in cloth. Simply rewrap when you’re finished.
A sampling of lunch ideas arranged on a marble table
I hope this provides a bit of inspiration! It’s really wonderful to take a bit of time to sit down to a thoughtfully prepared, healthful homemade lunch and I’m never sorry about making the extra effort (in the long run). Even if it can make a morning a bit more demanding than usual, I know when I do it, I’ll eat better, feel better, and get excited about sitting down to lunch. Enjoy! -h

Continue reading Feel-good Lunch Ideas on 101 Cookbooks

Blistered Green Bean Rice Bowl

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week.

The post Blistered Green Bean Rice Bowl appeared first on Budget Bytes.

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week. It comes together effortlessly in about thirty minutes and it’s an absolute breeze to meal prep. Plus the combination of blistered green beans and smoky chili crisp is so good, you’ll end up craving it!

What You’ll Need

The beauty of this blistered green bean rice bowl recipe is that you can substitute any ingredient with what you have on hand. You’re literally a half hour away from what’s sure to become one of your favorite weeknight meals!

  • Chili Crisp– this oil-based Chinese condiment is brimming with spicy and crunchy ingredients like fried garlic, scallions, Sichuan peppercorns, and chiles. A few teaspoons add texture and smoky heat, but more importantly, make the blandest ingredients lip-smackingly good. Substitute it with your favorite hot sauce.
  • Rice – Any kind of rice will do, just make sure to adjust the liquid ratio and cook time. You can substitute the rice with your favorite whole grain or cauliflower rice. Just follow the cooking directions on the package.
  • Green Beans – are a perfect vehicle for chili crisp and add texture and a wallop of nutrition. Substitute green beans with asparagus, broccoli, cauliflower, or chickpeas. If you don’t mind losing out on texture, substitute the green beans with wilted kale, spinach, sliced peppers, or mushrooms.
  • Cooking Oil– Oil helps flavor green beans by blistering them quickly and creating char. Use your favorite cooking oil, but steer clear of olive oil and butter; you need a fat that can withstand high heat without burning. 
  • Eggs – Feel free to make the egg however you prefer but keep in mind that a soft-boiled egg’s yolk helps create a sauce. Check out our tutorial on How To Make Perfect Soft-Boiled Eggs. If you want to hard-boil the egg or skip it altogether, add a little butter to the rice to prevent a dry bite.

How To Meal Prep Blistered Green Bean Rice Bowls

Blistered green bean rice bowls meal prep beautifully because there are just a few ingredients and only a handful of steps. This recipe is for two servings, so if you want to make enough for the week, double or triple it. Simply portion the rice in an airtight container, top it with green beans, add the egg, and then season with chili crisp.

How To Store Leftovers

You can refrigerate leftovers for up to two days in an airtight container. To reheat, sprinkle the rice with 1/4 teaspoon of water, and microwave it until steaming. Though the rice and green beans both freeze well, I don’t recommend freezing soft-boiled eggs.

How To Cook Rice

Cooking rice is ridiculously easy if you keep these 5 tips in mind:

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. The below ratios make for a toothier, looser grain. If you prefer softer rice, increase the liquid by a half cup.

  • Short Grain Rice: 1 cup rice – 1 cup liquid – cook 18 minutes
  • Medium & Long Grain Rice: 1 cup rice – 1 1/3 cups liquid – cook 15 minutes
  • Brown rice: Boil it like pasta (in lots of water until al dente ) for 30 minutes, strain all of the water out, cover the pot, and let the rice rest in it for 10 minutes

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.

Blistered green bean rice bowl with a black fork in it.
Blistered green bean rice bowl.
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Blistered Green Bean Rice Bowl

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week.
Course Dinner, Lunch
Cuisine American, Asian
Total Cost ($3.42 recipe / $1.71 serving)
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 665kcal
Author Monti – Budget Bytes

Ingredients

  • 1 1/3 cup water $0.00
  • 1 cup long grain rice, rinsed until the water runs clear $0.30
  • 2 Tbsp salted butter $0.30
  • 2 Tbsp cooking oil $0.08
  • 8 oz fresh green beans, trimmed, rinsed, and dried $1.99
  • 1/4 tsp salt $0.01
  • 1/8 tsp black pepper $0.01
  • 2 eggs $0.53
  • 2 tsp chili crisp $0.20

Instructions

  • In a small heavy-bottomed pot set over medium high heat, bring the water to a boil. Then add the rice and the butter.
  • Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Do not uncover the rice as it simmers.
  • While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.
  • Set a large skillet over medium-high heat. Add the oil and then the green beans. Sprinkle salt and pepper over the green beans, give the beans a few good stirs, then let them brown on one side without moving, about 4 to 5 minutes. Once browned remove them from the heat, and set aside.
  • When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.
  • To serve, divide the rice between two bowls. Top each mound of rice with half the blistered green beans and half the chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 665kcal | Carbohydrates: 83g | Protein: 14g | Fat: 30g | Sodium: 530mg | Fiber: 4g

How to Make Blistered Green Bean Rice Bowl- Step by Step Photos

In a small heavy-bottomed pot set over medium-high heat, bring the 1 1/3 cups of water to a boil. Then add 1 cup of rice and 2 tablespoons of butter.

Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Cook for fifteen minutes. Do not uncover the rice as it simmers.

While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.

Set a large skillet over medium-high heat. Add the 2 tablespoons of oil and 8 ounces of green beans. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the green beans, give the beans a few good stirs, then let them brown on one side for about 4 to 5 minutes without moving them. Once browned, remove them from the heat, and set aside.

Overhead shot of rice in a pot.

When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.

To serve, divide the rice between two bowls. Top each mound of rice with half of the blistered green beans and chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Dig in!

More Easy Rice Bowls

The post Blistered Green Bean Rice Bowl appeared first on Budget Bytes.

Pickled Cauliflower

Step by step instructions for how to make quick pickled cauliflower. Cauliflower is combined with slivered onions, mustard seeds and dried chiles and covered in a hot vinegar. The florets are tangy with a kiss of salty sweetness and super good!

Continue reading Pickled Cauliflower on 101 Cookbooks

Pickled cauliflower is great to have on hand. You can make it with any color cauliflower you like, although I can’t resist purple cauliflower because the compounds in it react with the hot vinegar solution to turn the florets a beautiful neon. The perfect punctuation to any plate. Keep a jar on hand and serve these alongside tacos and spring rolls, inside bentos and as an accent in salads.
Quick Pickled Cauliflower in a Mason Jar
Here (below) you can see the pickled cauliflower as part of a bento lunch situation. The cauliflower is nestled between a chile-coated hard-boiled egg, spicy sesame coleslaw, purple rice, a curry leaf and pepita tadka, and a bunch of kale chips. It delivers a good amount of tang and crunch in the midst of less structured components.
Pickled Cauliflower in a bowl along with other lunch food

Pickled Cauliflower: The Process

It’s possible to have a jar full of pickled cauliflower done in ten minutes. The steps are straight-forward and quick. The first thing to do is toss your florets with any other ingredients and seasonings you might be using. I like to use onions, mustard seeds, and dried chiles – reflected in the recipe below. You can do the same or play around. Sometimes I’ll add carrot coins, other times I’ll substitute shallots for the onions, etc. 
Cauliflower florets, onions, mustard seeds and chile in a glass mason jar

Pack the Jar

The next step is transferring the mixture to a quart-sized Mason jar. Fill nearly all the way to the top as you can see pictured below.Side view of a jar filled with cauliflower florets, onions, mustard seeds and chiles

Make A Hot Vinegar Solution

The last stage in the process is heating a mixture of vinegar, salt, and sugar in a small saucepan. It simmers until the grains of sugar and salt have dissolved. The hot vinegar is poured over the cauliflower until it is completely covered. This is when you’ll see the color shift if using purple cauliflower.Quick Pickled Cauliflower in a Mason Jar

A Great Make-ahead Component

I love making pickled cauliflower this way because you can enjoy a crunchy hot bite just a few minutes after the hot vinegar hits. And then things get even better in the days following. I tend to try to use any quick pickles within about a week, but they usually are enjoyed before then.
Pickled Cauliflower as a part of lunch spread
If you’re interested in more of the feel-good lunch ideas pictured, here’s where you can find the spicy sesame coleslaw, and the tofu salad is actually just my favorite wonton filling from this wonton soup recipe. Enjoy!


Continue reading Pickled Cauliflower on 101 Cookbooks

Easy Nacho Cheese

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!

The post Easy Nacho Cheese appeared first on Budget Bytes.

Our original 5-Minute Nacho Cheese Sauce has been a reader favorite for years, but the traditional cheese sauce method using a flour and butter roux can be a bit tricky for new cooks. But everyone deserves to have a ooey-gooey cheese sauce, even if you’re new in the kitchen. 😉 So here’s a super simple no-roux nacho cheese sauce that only requires a few simple ingredients and is guaranteed to bee smooth and delicious every time. Promise!

A plate of nachos with pickled jalapeño and a hand taking one chip.

The Science of Cheese Sauces

Cheese sauces can be tricky for new cooks because the fat in cheese and the water in milk tend to repel each other, making it difficult for them to melt together into a smooth sauce. To get around this oil and water conundrum you can do two things: use an emulsifier (a molecule that attracts both water and oil) or use a milk product with very little water content so the fat isn’t repelled.

Traditional cheese sauces use a mix of flour and butter that act as the emulsifier, but this technique can be a little tricky. For this nacho cheese sauce recipe, we just eliminate most of the water to begin with by using evaporated milk instead of whole milk. The fat and proteins in the evaporated milk combine seamlessly with the fat in the cheese, making a smooth and creamy sauce with no special tricks needed!

Do I Have to Use Evaporated Milk?

The low water content of the evaporated milk is what allows the cheese to melt into the sauce smoothly without using an emulsifier. Another low-water option to use in place of the evaporated milk is heavy cream, although that will create an extremely rich cheese sauce. Regular milk is far too watery and will not work for the method presented below. Instead, in order to make nacho cheese with milk you’ll need to use the technique used in our 5-Minute Nacho Cheese Sauce.

What Kind of Cheese Is Best for Nacho Cheese

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

And ALWAYS buy block cheese and shred it yourself for cheese sauces rather than buying pre-shredded cheese, which is coated in anti-caking agents and will not melt as smoothly.

How to Serve Nacho Cheese

On nachos, of course! But you can also use this thick and smooth cheese sauce on many other dishes. Dry pouring it over vegetables (like broccoli or asparagus), bowl meals, mashed, roasted, or baked potatoes, or even pasta for a quick mac and cheese dupe!

Can It Be Reheated?

One of the other benefits of using evaporated milk is that it makes this cheese sauce very stable. This sauce reheats well over low heat without separating (just don’t over heat it or the cheese will break!). You can also keep it warm for parties using the low setting on a slow cooker.

close up side view of a plate of nachos with jalapeños.
Overhead view of a plate of nachos with a hand stealing one chip.
Print

Easy Nacho Cheese

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!
Course Appetizer
Cuisine American
Total Cost $3.62 recipe / $0.45 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 ¼ cup each
Calories 160kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 8 oz. sharp cheddar $2.49
  • 1 cup evaporated milk $1.00
  • 1/4 tsp chili powder $0.02
  • 1 Tbsp pickled jalapeño brine (optional) $0.10
  • 1/8 tsp salt $0.01

Instructions

  • Shred the cheddar cheese.
  • Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.
  • Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.
  • Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 160kcal | Carbohydrates: 4g | Protein: 9g | Fat: 12g | Sodium: 284mg | Fiber: 0.02g
Nacho cheese running off a spoon into a saucepot.

How to Make Nacho Cheese – Step by Step Photos

Shredded cheddar cheese on a cutting board with the cheese grater.

Start by shredding an 8 oz. block of sharp cheddar cheese. Using block cheese that you shred yourself instead of pre-shredded cheese makes a much better sauce.

Evaporated milk and spices in a saucepot being stirred.

Add one cup of evaporated milk to a sauce pot along with ¼ tsp chili powder. Heat and stir over medium-high until it comes to a simmer.

Shredded cheese being added to the evaporated milk.

When it reaches a simmer, turn the heat down to low. Begin adding the shredded cheese, one handful at a time, stirring it in until completely melted before adding the next handful.

Finished nacho cheese sauce being stirred with a spoon.

Continue adding cheese until it has all been added to the sauce. Finally, stir in 1 Tbsp brine from pickled jalapeños. Give the cheese a taste and add a pinch of salt, if needed.

Overhead view of a plate of nachos with jalapeños.

Pour your nacho cheese sauce over a plate of chips, your favorite vegetables, or just about anything. Cheese makes everything better. :P

The post Easy Nacho Cheese appeared first on Budget Bytes.

Vegan Tamagoyaki

A vegan version of tamagoyaki, the much-loved Japanese rolled omelette. This chickpea-tofu version is seasoned with scallions and herbs.

Continue reading Vegan Tamagoyaki on 101 Cookbooks

Tamagoyaki are Japanese rolled omelettes, a favorite bento component and, around here, a lunchtime heavy lifter. Sometimes I like to make them the classic way, using beaten eggs. I also, often, make a vegan version using a blended chickpea and tofu mixture. I’ve been working on a post about feel-good lunch ideas (coming soon) and the vegan tamagoyaki are a cornerstone component. You can season these tamagoyaki endless ways, make them ahead of time, and enjoy tamagoyaki on the go. The perfect protein-rich player.
Vegan Tamagoyaki in a Bento Box on a Marble Table

Vegan Tamagoyaki: Inspiration

There used to be a vegan frittata I loved at Go Get Em Tiger in Los Feliz, Los Angeles made from a rich batter of chickpea flour and a lot of olive oil – I don’t see it on the current menu. It was streaked with kale and dotted with cherry tomatoes, shallots were involved, and the “egg” component was fluffy and fantastic. There’s a lot of olive oil in that vegan frittata, more than I like to use in an everyday-type recipe, so I go with a chickpea flour base blended with silken tofu and less oil. It works out great, cooks up (and browns) beautifully, and is a great plant-based alternative to classic tamagoyaki. This recipe makes other big leaps from traditional tamagoyaki recipes which tend to be sweetened with mirin or sugar, and seasoned with dashi and soy sauce. That said, once you finesse your technique, you can play with all the seasoning variables and make yours as classic or experimental as you like. A blender of chickpea and tofu tamagoyaki batter
The chickpea, tofu, and seasoning mixture is simple to make by using a blender (or hand blender). It will keep refrigerated for days, which is great for on-the-fly rolls.
Rolled tamagoyaki cooking in rectangular pan

Choosing a Tamagoyaki Pan

You have a number of options when it comes to pans here. I have a simple, rectangular, classic, small cast iron tamagoyaki pan that makes wonderful egg-based tamagoyaki (not pictured). It really doesn’t do as well with vegan tamagoyaki. The batter sears and sticks and honestly, its a big mess. So, I have a ceramic pan that I use for these, and it’s great. It’s super slippery, responsive, and generally easy to use. The front edge is sloped for easier rolling. It’s this one – highly recommend.

Can I make Tamagoyaki Without the Special Pan?

Yes, and no. It’s exceptionally difficult to establish the classic rectangular shape without using a pan with four corners. But, if you have a small, round skillet there’s no reason not to go for a round version. Simply pour enough of your tamagoyaki mixture into the middle of the pan, and quickly swirl until you have thin coverage across the flat bottom of the pan – avoiding the sides. And proceed from there. Keep in mind this mixture loves a slippery surface, and it’s one of the few occasions I break out a non-stick pan.
Vegan Tamagoyaki in a Bento Box on a Marble Table

Make-ahead Considerations

Tamagoyaki are great because you can do multiple levels of “make-ahead.” The vegan tamagoyaki mixture fits in a quart-sized jar and will keep refrigerated for 5-6 days. Then, when you have a window of time, you can cook all (or some) of your tamagoyaki and once. Allow them to cool, wrap individually, for example, tightly in parchment paper – they will keep refrigerated for 3-4 days. When you’re ready to pack a lunch or make a meal, slice and enjoy.
Two vegan Tamagoyaki on a Cutting Board to Cool

Variations

Nori-lined Tamagoyaki: Trim sheets of nori so they’re just a bit smaller than the base of your pan. Immediately after coating the pan with the tamagoyaki mixture, place a sheet of nori on top of the wet mixture. It will shrink up a bit and sometimes starts curling at the edges a bit. Proceed with rolling per the recipe. If you’re doing a double thick tamagoyaki, through down a second sheet of nori after your second allocation of tamagoyaki mixture has spread across the pan. Once it has set, roll and proceed with the recipe.
Vegan Tamagoyaki in a Bento Box
Caramellized Onion Tamagoyaki: If you have any jammy, deeply caramelized onions on hand – this is a great way to use them. Drop some of the onions onto still-wet tamagoyaki mixture just after it hits the pan. It works really well with this chickpea-tofu combination.

Water vs. broth: This recipe call for 1 3/4 cups of water, but you can absolutely play around with other liquids. I’ve made this tamagoyaki using strong mushroom tea in place of the water, or a favorite herby vegetable broth. Play around!
Vegan Tamagoyaki in a Bento Box on a Marble Table
Here’s another example of vegan tamagoyaki as a component in a simple rice bowl for lunch. There’s purple rice, sliced avocado, chana masala spice-dusted hard-boiled egg, and peanuts. I drizzled it with a spicy sesame soy sauce. All the components here were pre-made (aka leftovers). To pull together lunch I heated the rice, and pulled the other components from the refrigerator an hour or so ahead of time to bring them up to room temperature. Have fun experimenting, and enjoy!

Continue reading Vegan Tamagoyaki on 101 Cookbooks

Southwest Tofu Scramble

This southwest tofu scramble is a super fast and filling meal that easy to customize and can be served several different ways.

The post Southwest Tofu Scramble appeared first on Budget Bytes.

Sometimes recipes surprise me. The concept for this southwest tofu scramble had been in the back of my head for a while, but I kept putting it off because, to be honest, it didn’t sound very exciting. But then I finally tried it this weekend I was pretty blown away by how good it tasted despite being incredible fast to make. And then when I realized how many different ways you could serve it, this tofu scramble instantly became a new favorite. 🙌

Overhead view of southwest tofu scramble in a skillet with a spatula.

What is a Tofu Scramble?

If you’re a tofu newbie, a tofu scramble is simply crumbled tofu that looks a bit like scrambled eggs (but vegan!) and has whatever flavorful add-ins you like. The best part about this scramble is that you don’t have to press the tofu like you do with many other tofu recipes, so the overall process is super fast from start to finish. Today we went with a simple southwest flavor profile for the seasonings and add-ins, but you can switch it up to include whatever you want!

For this tofu scramble you’ll need these ingredients:

  • Firm or extra-firm tofu: firm tofu is soft enough to crumble, but strong enough to hold that scrambled egg-like shape.
  • Spices: tofu has almost no flavor on its own, so we added a hefty dose of spices to flavor up the skillet. We also used a little turmeric to give the tofu a bright yellow color, similar to that of scrambled eggs (that’s optional).
  • Diced tomatoes with green chiles: the diced tomatoes with green chiles add both heat and acidity to the dish which really make the flavors pop! If you can’t find diced tomatoes with green chiles (like Rotel), you can use one can of plain diced tomatoes (drained) and one small can of diced green chiles.
  • Green onion: a little fresh green onion on top adds a final punch of freshness to the scramble that really rounds out the flavor. Definitely don’t skip the green onion at the end because it takes the dish to the next level!

What Else Can I Add?

This easy tofu scramble is just begging to be customized with whatever leftovers you might have in your fridge. Try adding some jalapeño, fresh or pickled onion, maybe some black beans, diced bell pepper or zucchini, or even avocado. The sky’s the limit!

How to Serve Tofu Scramble

My favorite thing about this tofu scramble is all the different ways you can serve it. You can serve it on a plate with traditional breakfast sides (as you would scrambled eggs), serve it over toast, roll it up into a tortilla with cheese for a breakfast burrito, or serve it over tortilla chips like nachos! The nachos were my absolute favorite. I couldn’t stop eating them after the photo shoot. 😆

Storing Leftovers

The leftovers of this tofu scramble hold up pretty well, so if you’re cooking just for yourself you’ll definitely have a little leftover for you next meal or two! Just pop the tofu scramble into a resealable food storage container and refrigerate until ready to eat. You can reheat it quickly in the microwave,

Cross section of a burrito made with tofu scramble.
Overhead view of tofu scramble in a skillet with a spatula.
Print

Southwest Tofu Scramble

This southwest tofu scramble is a super fast and filling meal that easy to customize and can be served several different ways.
Course Breakfast, Brunch, Lunch
Cuisine American
Total Cost $3.61 recipe / $1.20 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 about 1 cup each
Calories 176kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
  • In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
  • Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
  • Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
  • Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
  • Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
  • Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Sodium: 407mg | Fiber: 3g
Tofu scramble on two slices of toast.

How to Make Southwest Tofu Scramble – Step by Step Photos

Crumbled tofu in a bowl.

Drain one 14oz. package of firm or extra-firm tofu, then place it in a bowl and break it apart into crumbles with your hands. There is no need to press the tofu first.

Spices in a bowl, unmixed, held over the bowl of tofu.

In a small bowl, combine 1 tsp turmeric (optional for color), ½ tsp cumin, ¼ tsp chili powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked pepper. Stir until the spices are evenly combined.

Spices being sprinkled over the bowl of tofu.

Sprinkle the seasoning over the crumbled tofu.

Seasoned tofu in the bowl.

Gently stir the tofu until it is evenly coated with seasoning. The color of the turmeric will not be very bright at this point, but the color will pop once heat is applied.

Cooked tofu in the skillet.

Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu. Cook over medium heat, stirring occasionally, for about five minutes or until heated through.

Diced tomatoes with green chiles being poured into the skillet.

Drain one 10oz. can of diced tomatoes with green chiles, then add it to the skillet with the tofu.

Finished tofu scramble in the skillet with green onions.

Stir and cook the tomatoes and tofu until heated through and any excess liquid has evaporated. Top with sliced fresh green onions and serve!

Nachos made with southwest tofu scramble.

My favorite way to eat this tofu scramble is on tortilla chips with a little shredded cheese on top. 😋

Close up of a chip with tofu scramble on top.

YUM!

More Tofu Recipes

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Crab Dip

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear.

The post Crab Dip appeared first on Budget Bytes.

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear. At least that’s what Beth and I did when we annihilated it in the Budget Bytes Kitchen (In the name of research, of course, 😂 ). It’s so easy that it comes together in three steps. And you can serve it hot or cold! Get ready for your new favorite thing to bring to the party.

Overhead shot of crab dip in a white bowl surrounded by veggies.

What You’ll Need

This crab dip comes together in ten minutes. You should chill it before serving to thicken the cream cheese base, but you don’t have to if you’re low on time. Just serve it in a container set over ice. You can also bake it for a few minutes if you prefer to serve it hot.

Crab Meat – the real stuff is expensive, so we used imitation crab meat, and the results were divine. Choose your own adventure, but my money’s on the fish forgery. If you use real crab, drain it well, or your dip will end up runny.

Cream Cheese – acts like a binder and helps keep everything together. It also thickens the consistency of your dip.

Sour cream – adds an undeniable tang and smooth mouth feel.

Cheddar Cheese – the shreds will add texture and a sharp, earthy flavor.

Old Bay Seasoning – this blend of celery salt, red and black pepper, mustard powder, cayenne, and paprika adds a citrusy heat that doesn’t overpower the sweetness of the crab meat. You can substitute it with Cajun seasoning or Crab Boil seasoning.

Garlic Powder – raw garlic has a robust flavor that takes over a crab dip. Instead, use garlic powder which has mellow, roasted notes.

Hot Sauce – adds a smoky heat. Use as much (or as little) as your heart desires. You can substitute hot sauce with red pepper flakes or cayenne.

Lemon Juice – you need this hit of acid to break through the fattiness of the cream cheese and sour cream. If you don’t have lemon, use any white vinegar.

Scallions -add a soft onion flavor, texture, and freshness. You can also garnish with chopped Italian parsley or finely chopped raw onion. Soak raw onion in cold water for a minute to decrease its sharpness.

Crackers, Toasted Bread, Chips, Raw Veggies – lean into plain or lightly flavored crackers, so they don’t overpower the crab. Toasted bread and chips should be sturdy so they don’t break when dipped. Sweet peppers, celery sticks, and carrots sticks are all easy and economical choices.

Hand dipping cracker in crab dip.

Do I Serve Crab Dip Hot or Cold?

You can do both! If you want to prepare a hot version, sprinkle an additional 1/4 cup of shredded cheddar over the top and then warm in a 350°F oven until the cheese has melted and the crab dip is bubbly—about fifteen minutes. To serve cold, chill it in the fridge for at least a half hour. If you’re low on time, place the crab dip container over a bed of ice and serve right away.

What Goes With Crab Dip?

Crackers, toasted bread, chips, and raw vegetables are the traditional items served with crab dip. But you can also use it as a spread on toast or chicken. Drizzle it on fried eggs or french fries. Try to stick with milder flavors that won’t overpower the sweetness of the crab.

How To Store Leftovers

Place leftovers in an air-tight container with plastic film or wax paper directly over the surface of the dip. Refrigerate for up to five days and freeze for up to 3 months. Thaw frozen crab dip in the refrigerator overnight. Reheat thawed crab dip that you’d like to serve hot in a 350°F oven.

Hand squeezing lime on crab dip.
Overhead shot of crab dip.
Print

Crab Dip

This creamy, spicy crab dip is so good you'll be pushing a cracker into the corners of your serving dish to scoop up the last schmear! It comes together in three easy steps and you can serve it hot or cold.
Course Appetizer
Cuisine American
Total Cost ($5.07 recipe / $0.63 serving)
Prep Time 10 minutes
Servings 8 1/4 cup servings
Calories 109kcal
Author Monti – Budget Bytes

Ingredients

  • 4 oz cream cheese, softened $1.10
  • 1/4 cup sour cream $0.31
  • 1 tsp Old Bay Seasoning $0.16
  • 1 1/2 tsp lemon juice, freshly squeezed $0.39
  • 2 tsp hot sauce $0.04
  • 1/2 tsp garlic powder $0.04
  • 2 green onions, sliced in 1/8th inch rounds $0.22
  • 8 oz imitation crab, chopped $2.50
  • 1/4 cup sharp cheddar cheese* , shredded $0.31

Instructions

  • In a medium bowl, mix the cream cheese and sour cream until smooth.
  • Mix in Old Bay Seasoning, lemon juice, hot sauce, garlic powder, and green onions.
  • Mix in crab meat and cheddar cheese.
  • Refrigerate for at least 30 minutes and serve.*

See how we calculate recipe costs here.

Notes

*Use 1/4 cup more shredded cheddar to melt on top of the dip if you are serving it hot
*If you are serving the crab dip hot, top it with an additional 1/4 cup of shredded cheddar cheese and warm it in a 350°F oven until the cheese has melted and the crab dip is bubbly, about fifteen minutes.

Nutrition

Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Sodium: 256mg | Fiber: 0.4g
Cracker in a bowl of crab dip.

How to Make Crab Dip – Step by Step Photos

Overhead shot of cream cheese and sourcream.

In a medium bowl, mix the 4 ounces of cream cheese and 1/4 cup of sour cream until smooth.

Overhead shot of spices in a bowl.

Mix in 1 1/2 teaspoons of Old Bay Seasoning, 1 1/2 teaspoons of fresh lemon juice, 2 teaspoons of hot sauce, 1/2 teaspoon of garlic powder, and 2 green onions sliced in 1/8th inch rounds (about 2 tablespoons).

Overhead shot of crab and cheese in a white bowl.

Mix in 8 ounces of imitation crab and 1/4 cup of shredded cheddar cheese.

Overhead shot of finished crab dip.

Refrigerate for at least 30 minutes and serve with crackers, bread, chips, or raw veggies. If you’re running low on time, place the serving dish over a bed of ice and serve right away. Get ready for this incredible crab dip to steal the show!

Overhead shot of crab dip.

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