all things food
Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples.
Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby v…
Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples.
Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby vinaigrette that makes you want more! Who knew beans could be so irresistible!? Just 10 minutes and 1 bowl required to make this bean-filled beauty. Let us show you how!
Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It’s the perfect side dish for any summer gathering.
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If there’s one seasoning blend you need in your cabinet, it’s Cajun Seasoning. Whether you make your own blend or buy it pre-made from the store, this punchy blend of herbs and spices will bring life to whatever you’re cooking. Case in point: this Cajun Potato Salad. If regular potato salad is just a little too boring for you, you’ve got to try this slightly spicy, super flavorful, and ultra-creamy potato salad. You’ll never want it any other way.
To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!
Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.
I used my own blend of Homemade Cajun Seasoning for this potato salad, but if you don’t have a well-stocked spice cabinet you can definitely use a store-bought Cajun seasoning blend. Make sure to check the bottle to see if the seasoning blend contains salt. If the store-bought seasoning does not contain salt, make sure to add some to the recipe below (½ to ¾ tsp added to the dressing should do it).
This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!
See how we calculate recipe costs here.
Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.
For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.
While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.
Stir the dressing ingredients together until smooth. Set the dressing aside.
Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.
Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.
Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.
Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.
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Bolognese, the dreamy (and easy) Italian meat sauce, pairs with more than pasta. Work it into baked potatoes, bell peppers, rice, or nachos!
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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!
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Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from wi…
Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from winter to spring!
The best part? It’s made in 1 pot with just 10 ingredients you may have around right now. Let us show you how it’s done!
Our thick and hearty vegan stew with dumplings is the perfect dinner that will satisfy the entire family! Packed with colorful veggies, earthy lentils, and aromatic herbs and topped with flavorful dumplings, this 40-minute recipe is a crowd-pleaser tha…
Our thick and hearty vegan stew with dumplings is the perfect dinner that will satisfy the entire family! Packed with colorful veggies, earthy lentils, and aromatic herbs and topped with flavorful dumplings, this 40-minute recipe is a crowd-pleaser that you will want to make again and again! We love a hearty, veggie-packed stew to fill...
The post Vegan Stew with Dumplings appeared first on My Pure Plants.
This thick and creamy vegan chicken and dumplings are packed with chewy king oyster mushrooms, nutritious veggies, and natural flavors that will make you crave for seconds before you finish the first bowl! It is also easy to make and ready in 40 minute…
This thick and creamy vegan chicken and dumplings are packed with chewy king oyster mushrooms, nutritious veggies, and natural flavors that will make you crave for seconds before you finish the first bowl! It is also easy to make and ready in 40 minutes, perfect for a filling and satisfying weeknight dinner. A warm, hearty...
The post Vegan Chicken and Dumplings appeared first on My Pure Plants.
Ready in just 30 minutes, this vegan chicken noodle soup is a perfect one-pot lunch or dinner. It is packed with nutritious veggies, flavorful herbs, and tasty king oyster mushrooms in place of chicken pieces. Making a delicious meal that satisfies the…
Ready in just 30 minutes, this vegan chicken noodle soup is a perfect one-pot lunch or dinner. It is packed with nutritious veggies, flavorful herbs, and tasty king oyster mushrooms in place of chicken pieces. Making a delicious meal that satisfies the entire family could not be any easier! We love vegetable soups because they...
The post Vegan Chicken Noodle Soup appeared first on My Pure Plants.
This is the best vegan dumpling soup that you will ever try. It is veggie-packed, light yet filling and comforting. Made with potatoes, carrots, celery, white beans, green peas, and a blend of herbs, this satisfying vegetable soup with dumplings is rea…
This is the best vegan dumpling soup that you will ever try. It is veggie-packed, light yet filling and comforting. Made with potatoes, carrots, celery, white beans, green peas, and a blend of herbs, this satisfying vegetable soup with dumplings is ready to eat in just 35 minutes. It is also super easy to store...
The post Vegan Dumpling Soup appeared first on My Pure Plants.
I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad. I also really love this Curried Chickpea Salad because the flavors…
I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad. I also really love this Curried Chickpea Salad because the flavors are unique and SO delicious. Smashed chickpeas are combined with celery, onion, cilantro crunchy cashews, raisins,… Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.
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Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as the scent in my house while I cooked this Slow Cooker Beef Stew. The aroma had me checking the clock every 15 minutes to see if it was done yet. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This is definitely a recipe you want to make before winter is over!
Beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this beef stew up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it. Here’s what you’ll need for the most incredible beef stew ever:
There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir the vegetables (especially the potato) will begin to thicken the liquid in the slow cooker.
Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a glossy appearance.
This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? Sub 8 oz. pearl onions in place of the chopped onion in the recipe below.
Beef stew is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving your Slow Cooker Beef Stew with some bread on the side, like my Focaccia Rolls, or over a bowl warm rice or egg noodles.
See how we calculate recipe costs here.
Love Beef Stew? You’ve got to try my Chicken Stew next!
Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.
Place all of your chopped vegetables in a 4 or 5 quart slow cooker.
Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.
Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.
Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the slow cooker at this point.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…
Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).
Serve the Slow Cooker Beef Stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!
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