Category: garlic


Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022

Black Bean Chili

This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight.

The post Black Bean Chili appeared first on Budget Bytes.

Chili is seriously one of my favorite parts of the fall-winter season. It’s super easy to make, the leftovers are amazing, and it’s incredibly cozy and hearty. It’s basically all I want to eat from September to March. 😅 Our classic chili recipe is great, but I also love this simple black bean chili because it has a slightly lighter, brighter flavor, and I just have a soft spot for black beans. Gimme all the black beans all of the time! So if you’re looking for something to meal prep for the week or just something to keep you warm as the air outside gets colder, give this black bean chili a try!

Overhead view of a bowl full of black bean chili with toppings.

What’s in Black Bean Chili

Rather than just substituting all black beans in my classic chili recipe, I also changed the flavor profile of this chili slightly. I used tangy diced tomatoes with green chiles, which gives the chili a nice brightness. I paired that with a little more cumin than usual for a slightly earthy base, and then added some smoked paprika because that smoky flavor pairs really well with the black beans. I also wanted the black beans to be the star of this show, so I actually used half the amount of ground meat as my classic chili, which helps keep it very budget-friendly as well!

Ingredients for Black Bean Chili

Here’s what you’ll need to make this delicious and hearty pot of black bean chili:

  • Onion and Garlic: Any pot of chili is going to start with plenty of onion and garlic to get those savory base flavors in place!
  • Ground Beef: I used only a half pound of ground beef for this recipe, but you can increase it to one pound if you prefer a more meaty chili. You can also substitute with ground turkey if preferred.
  • Tomatoes: I used a combination of diced tomatoes with green chiles and tomato paste for this chili. The diced tomatoes add texture and a zingy flavor (thanks to the green chiles) and the tomato paste adds richness and helps thicken the chili.
  • Herbs and spices: The spice mix for this chili starts with a hefty dose of chili powder, then we add some extra cumin for earthiness, a little smoked paprika, oregano, salt, and pepper. Feel free to add a little cayenne if you like your chili spicy!

Toppings for Chili

One of the reasons I love chili the most is all of the fun toppings you can add to your bowl. It’s a great opportunity to use up leftovers in your fridge or pantry, and it can just add tons of flavor, color, and texture to the meal! Here are some of my favorite toppings for black bean chili:

  • Fresh or pickled jalapeños
  • Diced red onion
  • Avocado
  • Sliced green onion
  • Cilantro
  • Crushed tortilla chips
  • Sour cream
  • Cheddar cheese
  • Fresh lime juice
  • Diced avocado
  • Pico de gallo
Overhead view of a pot full of black bean chili.

Serve with a side of Jalapeño Cheddar Cornbread!

Overhead view of a bowl full of black bean chili with toppings.
Print

Black Bean Chili

This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight. 
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $9.19 recipe / $1.53 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (about 1.3 cups each)
Calories 358kcal

Ingredients

Instructions

  • Dice the onion and mince the garlic. Add the onion and garlic to a large pot with the olive oil and cook over medium heat just until the onions are softened (2-3 minutes).
  • Add the ground beef to the pot and continue to sauté until the beef is cooked through (5-7 minutes).
  • Add the drained black beans, diced tomatoes (with juices), tomato paste, chili powder, cumin, smoked paprika, and oregano. Stir everything to combine.
  • Place a lid on the chili and allow it to come up to a simmer. Let the chili simmer for about 15 minutes, stirring occasionally, to let the flavors blend and help the liquid thicken slightly.
  • Taste the chili and add salt as needed (this will depend on the salt content of your canned goods. I added about ½ tsp). Serve with your favorite chili toppings and enjoy!

See how we calculate recipe costs here.

Notes

*If you want a mild chili, you can use plain diced tomatoes instead of diced tomatoes with green chiles.

Nutrition

Serving: 1Cup | Calories: 358kcal | Carbohydrates: 46g | Protein: 22g | Fat: 11g | Sodium: 1292mg | Fiber: 17g
Side view of a bowl full of black bean chili with a spoon in the center.

How to Make Black Bean Chili – Step by Step Photos

Onions, garlic, and oil in a soup pot.

Begin by dicing one yellow onion and mincing four cloves of garlic. Sauté the onions and garlic with 1 Tbsp olive oil in a large pot over medium-low heat until softened (2-3 minutes).

Browned beef in the pot with garlic and onions.

Add ½ pound ground beef (or turkey) and continue to sauté until the meat is cooked through.

Tomatoes, spices, and water added to the soup pot.

Add three 15oz. cans of black beans (drained), one 10oz. can of diced tomatoes with green chiles (with the juices), one 6oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and 2 cups of water.

Chili ingredients in the pot, stirred, but not simmered.

Stir all of the ingredients together until evenly combined. Turn the heat up to medium-high, place a lid on the pot, and allow the chili to come up to a boil. Once it comes up to a boil, give the chili a stir, replace the lid, and reduce the heat to medium-low.

Simmered chili in the pot being stirred.

Let the chili simmer over medium-low heat for about fifteen minutes, which will help blend the flavors and thicken the sauce. Give it a taste and add salt if needed. I added about ½ tsp. And that’s it! You’re DONE making dinner! 

Overhead view of a pot full of black bean chili with toppings in the center of the pot.

Add your favorite toppings and go to town! Or divide it up into single-serving portions and refrigerate for really easy ready-to-heat meals for the rest of the week.

Overhead view of a bowl full of black bean chili with toppings.

More Delicious Chili Recipes

The post Black Bean Chili appeared first on Budget Bytes.

Southwest Lentils And Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)

Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.

What’s in Southwest Lentils and Rice Skillet?

The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:

  • Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
  • Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
  • Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
  • Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
  • Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
  • Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Topping Ideas

One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.

Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.
Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.
Print

Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
Course Dinner, Lunch
Cuisine Mexican
Total Cost $5.65 recipe / $1.41 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (1.5 cups each)
Calories 369kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp olive oil $0.11
  • 1 small red onion $0.42
  • 2 cloves garlic $0.16
  • 1.5 tsp cumin $0.15
  • 1 tsp chili powder $0.10
  • 1 tsp adobo seasoning $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup brown lentils, rinsed $0.38
  • 1 15oz. can black beans, drained & rinsed $0.79
  • 1 14.5oz. can fire roasted tomatoes $1.25
  • 1 cup frozen corn $0.60
  • 2 cups vegetable broth $0.34
  • 3/4 cup long grain white rice, rinsed $0.32
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 green onions, sliced $0.24

Instructions

  • Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
  • Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
  • Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
  • After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
  • While the mixture is cooking, grate the cheddar cheese and slice the green onions.
  • After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
  • Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g
Side front view of southwest lentils and rice skillet with a wooden spoon scooping some out.

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

Diced red onion, garlic, and spices in a skillet.

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Lentils, fire-roasted tomatoes, black beans, corn, and vegetable broth added to the skillet.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

Long grain white rice being added to the skillet.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

Cooked southwest lentils and rice skillet with rice being fluffed with a fork.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Finished Southwest Lentils and Rice Skillet with shredded cheddar cheese and sliced green onions on top.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.

Serve with more of your favorite toppings and enjoy!

More Easy Skillet Recipes

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

Arroz Verde (Green Rice)

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

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

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

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

What is Arroz Verde?

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

INGREDIENTS FOR ARROZ VERDE

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

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

What to serve with Arroz Verde?

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

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

Arroz Verde (Green Rice)

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

Ingredients

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

For Serving

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

How to Make Arroz Verde – Step by Step Photos

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

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

Green vegetable ingredients blended in food processor.

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

Green vegetable mixture added to a large pot

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

White rice added to green vegetable mixture in the pot

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

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

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

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

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

Finished Arroz Verde dish with finely chopped cilantro on top.

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

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

More Easy Rice Recipes

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

Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.

The post Pickled Jalapeños appeared first on Budget Bytes.

O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeños and I literally can’t stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything I’ve been eating. 😅 These little guys are addictive! So, if you’ve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeños from another recipe, trust me, you NEED to make these pickled jalapeños.

Overhead view of a bowl full of pickled jalapeños.

What are Quick Pickles?

There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.

Ingredients for Pickled Jalapeños

Here’s what you’ll need to make quick pickled jalapeńos:

  • Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
  • Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
  • Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
  • Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
  • Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
  • Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.

What Else Can I Add?

If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.

How to Use Pickled Jalapeños

Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:

How Long Do Pickled Jalapeños Last?

Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.

Side view of a jar full of pickled jalapeños.
Overhead view of a bowl full of pickled jalapeños.
Print

Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.
Course condiment
Cuisine American
Total Cost $2.30 recipe / $0.29 serving
Prep Time 10 minutes
Cook Time 2 minutes
Marinate Time 30 minutes
Total Time 42 minutes
Servings 8 (¼ cup each)
Calories 32kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. jalapeños $1.49
  • 2 cloves garlic $0.16
  • 1.5 cups white vinegar $0.52
  • 1/2 cup water $0.00
  • 1 Tbsp salt $0.10
  • 1 Tbsp sugar $0.03

Instructions

  • Wash and slice the jalapeños. Peel the garlic.
  • Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
  • Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
  • After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.

See how we calculate recipe costs here.

Notes

*The nutrition facts given include the brine, which is not usually consumed, so the sodium levels may be inflated.

Nutrition

Serving: 0.25cup | Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Sodium: 876mg | Fiber: 2g
Side view of a bowl full of pickled jalapeños.

How to Make Pickled Jalapeños – Step by Step Photos

Sliced jalapeños and peeled garlic on a cutting board.

Wash then slice one pound of fresh jalapeños. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!

Vinegar, water, salt, and sugar in a sauce pot.

Add 1.5 cups white vinegar, ½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.

Sliced jalapeños and garlic added to the sauce pot with the brine.

When the brine reaches a full boil, add the sliced jalapeños and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeños marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until they’ve soaked for at least 30 minutes!

Pickled jalapeños in the brine in the sauce pot.

As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeños. Once they’ve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.

Side view of pickled jalapeños in a jar.

Store the jalapeños in the refrigerator for up to two months and enjoy them on all of your favorite foods! …Or just straight from the jar. 😏

More Recipes With Jalapeños

The post Pickled Jalapeños appeared first on Budget Bytes.

Pork and Cherry Rice Bowl

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!

The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.

If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!

Overhead view of a pork and cherry rice bowl garnished with parsley.

What Is A Pork And Cherry Rice Bowl?

Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.

Ingredients For Apple Slaw

While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:

  • Rice: This is the foundation of this rice bowl. I use jasmine rice in this recipe, feel free to use your favorite type, though of course the water ratio and cooking times might change depending on the type of rice used. If you need it, check out our handy tutorial on How To Cook Rice.  
  • Ground Pork: I use ground pork sausage patties because they’re budget-friendly and super convenient. They are already seasoned, so you only have to cook the pork through. Pork sausage patties are usually made with fennel or sage, seasonings that pair perfectly with savory cherries. You can, of course, use your favorite ground pork or plant-based sausage here; just make sure it isn’t something way out there like beer and cheese jalapeño.  
  • Cherries: I use frozen sweet cherries that are pitted and ready to go. They break down quickly into a sauce. Any type of sweet cherry will do here. If you want to use fresh, you’ll need to make sure they are pitted before putting them in the mix. Canned sweet cherries are fine as long as the don’t have added sugar. This is a savory preparation. If you don’t like cherries, I recommend you try one of our other fantastic rice bowls. 
  • Red Wine: Helps create our cherry sauce and adds depth of flavor. The alcohol thoroughly cooks out, so you won’t be getting anyone tipsy. If you want to skip the wine, use cranberry juice or chicken stock.
  • Red Pepper Flakes: Add dimension by bringing a touch of smoky heat. Though it is a subtle heat and nothing that will knock your socks off, feel free to omit it if you’re not a fan.
  • Lemon Juice: Adds a touch of acidity to the sauce. If you don’t have lemon juice, use apple cider vinegar. 
  • Italian Parsley: Adds herbaceous notes to the mix and is also used for garnish. 
  • Garlic and Yellow Onion: These are aromatics that help add bulk and flavor to the ground pork. You can substitute the onion with a tablespoon of onion powder and the garlic with ½ teaspoon of garlic powder. If you can’t do onions and garlic, skip them.
  • Butter: Helps pull the sauce together and gives it a nice sheen. 

What To Serve With Pork and Cherry Rice Bowls

If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.

How To Store The Leftovers

Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming. 

Side view of a pork and cherry rice bowl.
Close up overhead view of a pork and cherry rice bowl.
Print

Pork and Cherry Rice Bowls

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
Course Dinner
Cuisine American
Total Cost $7.27 recipe / $1.82 serving
Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings 4 (about 1.5 cups each)
Calories 749kcal
Author Monti – Budget Bytes

Ingredients

  • 4 Tbsp salted butter, divided $0.38
  • 2 cups long grain white rice, rinsed $0.75
  • 2.5 cups boiling water $0.00
  • 1/4 tsp salt, divided $0.01
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 12 oz. pork sausage $2.99
  • 1/2 cup Italian parsley, chopped $0.42
  • 1/2 cup frozen or fresh sweet cherries $1.25
  • 1/2 cup red wine $0.94
  • 1/8 tsp crushed red pepper $0.02
  • 1/4 tsp lemon juice $0.01

Instructions

  • In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in the rice. Toast the rice in the butter, stirring until fragrant. Then add the boiling water and 1/8 teaspoon salt.
  • Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
  • In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add the diced yellow onion and cook until soft and translucent, about 2 minutes. Add the minced garlic cloves and cook until fragrant, about 30 seconds.
  • Add the pork sausage to the pan and cook until browned, about 5 minutes. Mix the chopped Italian Parsley into the pork.
  • Remove the pork from the pan, leaving the juices in the pan. Add the red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
  • Chop the cherries into quaraters and add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
  • Add the remaining 1/8 teaspoon salt, red pepper flakes, black pepper, and lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
  • Once the ten-minute resting time for the rice is up, uncover and fluff it. Taste for salt and adjust the seasoning if necessary.
  • Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 749kcal | Carbohydrates: 81g | Protein: 20g | Fat: 35g | Sodium: 796mg | Fiber: 2g

How to Make Pork and Cherry Rice Bowls – Step by Step Photos

Boiling water being poured into a pot with rice.

In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt. 

Half cooked rice in the pot, showing air vents in the surface.

Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.

Sautéed onion in a skillet.

In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. 

Cooked pork sausage in the skillet.

Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork. 

Red wine being poured into the pan to deglaze.

Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.

Reduced red wine sauce in the skillet.

Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes. 

Butter added to the cherry red wine sauce in the skillet.

Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.

Fluffed rice in the pot.

Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.

Cherry pork rice bowl being assembled.

Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

A fork digging into a pork and cherry rice bowl.

More Rice Bowl Recipes

The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.


Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022

Creamy Vegan Broccoli Cheddar Soup

We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables …

Creamy Vegan Broccoli Cheddar Soup

We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables as possible. The result? Luxuriously creamy, nutrient-packed soup with classic, indulgent flavor. Swoon!

Just 10 ingredients required for this comforting dish that might just become your new favorite way to eat broccoli.

Creamy Vegan Broccoli Cheddar Soup from Minimalist Baker →

Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!

The post Roasted Tomato Soup appeared first on Budget Bytes.

Roasted tomato soup is the perfect transition recipe to usher us from summer into the fall season. This simple soup gives me just enough cozy vibes to get me excited for fall without being too heavy for these last few warm days of summer. Plus, it’s the perfect way to use up those last few juicy tomatoes of summer, whether you score them from your local farmer’s market or your backyard. Don’t let any of those gorgeous ‘maters go to waste!

Overhead view of a bowl of roasted tomato soup with a spoon and grilled cheese on the side.

What’s in Roasted Tomato Soup

I love this Roasted Tomato Soup because it’s incredibly simple, yet totally elegant. It’s the type of recipe that really makes you feel pampered even though it doesn’t take a lot of work. You’ll need these ingredients to make tomato soup:

  • Fresh tomatoes: The fresher the better when it comes to this homemade tomato soup! If you can score some home-grown or locally-grown tomatoes, that will give you the best flavor.
  • Onion: The natural sugars in the onion caramelize while roasting, giving this soup a natural sweetness to balance the acidity of the tomatoes, as well as a nice savory base note.
  • Garlic: Garlic gives the soup depth and I just can’t do tomato without it’s best friend, garlic. ;)
  • Olive oil: Olive oil helps the vegetables caramelize without drying out and it adds some body to the soup, so it doesn’t feel quite so thin on the palate.
  • Vegetable broth: Adds both volume and flavor to the soup. You can substitute chicken broth if preferred.
  • Basil: The seasoning is simple in this soup so that the natural flavors of the tomatoes really shine. Just a little basil does the trick!
  • Salt and pepper: It’s all about balance! Salt helps flavors pop and pepper adds just a little sparkle of flavor.

The Best Tomatoes for Tomato Soup

Tomatoes are the main ingredient in this easy soup, so picking the best tomatoes is key to making the soup really great. Here are some tips for choosing the best tomato for the job:

  • Fresh, vine-ripened tomatoes will give the best flavor and color to the soup. If you grow your own tomatoes or have a neighbor with a green thumb, take advantage! Or, try to source from a farmer’s market, when possible.
  • If tomatoes are not in season and you have to source from the grocery store, smaller varieties, like grape, cherry, plum, or Roma tomatoes will provide the best flavor. Roma tomatoes tend to be the most budget-friendly, but can sometimes be the least fresh, so make sure to check for freshness.
  • Avoid tomatoes that are large, pale, or grown in a hothouse. While these tomatoes may be great for slicing or dicing, they won’t provide much flavor to the soup.

What Else Can I Add?

The recipe below is elegantly simple, but you can jazz it up if you have some of the following ingredients on hand:

  • Fresh basil – blend into the soup when puréeing the vegetables, or top each bowl with fresh leaves
  • Parmesan – either use to top each bowl of soup or simmer a Parmesan rind in the soup
  • Cream – Swirl in a ½ cup to the pot for a deliciously creamy finish
  • Red bell pepper – roast with the tomato, onion, and garlic for a sweeter soup
  • Flavored olive oil – drizzle a little extra over each bowl just before serving for more depth of flavor
  • Pesto – add a shot of herbs, Parmesan, and flavorful oil all in one spoonful!

What to Serve with Tomato Soup

Grilled cheese, of course! If you want something truly epic, try making an air fryer grilled cheese, spinach and feta grilled cheese, or pesto grilled cheese. Or, if you’re looking for something on the lighter side, try pairing this tomato soup with a veggie sandwich or a classic cucumber sandwich. Or just serve it with some garlic bread on the side.

A pot of roasted tomato soup being stirred with a spoon.
Overhead view of a bowl of roasted tomato soup with a spoon dipping into the center.
Print

Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $8.62 recipe / $2.16 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 (1.5 cups each)
Calories 145kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 3 lbs. fresh tomatoes $7.18
  • 1 yellow onion $0.36
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp salt, divided $0.03
  • 1/8 tsp freshly cracked pepper $0.02
  • 1/2 tsp dried basil $0.05
  • 2 cups vegetable broth $0.34

Instructions

  • Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.
  • Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and ⅛ tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.
  • Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.
  • Transfer the vegetables and all of the juices to a soup pot and purée with an immersion blender. Or, transfer to a blender, add the vegetable broth, and purée.
  • Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.
  • After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Sodium: 780mg | Fiber: 5g
Grilled cheese being dipped into a bowl of roasted tomato soup.

How to Make Roasted Tomato Soup – Step by Step Photos

Tomatoes, onions, and garlic on a sheet pan being drizzled with olive oil.

Preheat the oven to 400ºF. Cut 3 lbs. of fresh, ripe tomatoes into quarters (or, if using a small variety, cut in half). Slice one yellow onion into 1-inch wide wedges and peel four cloves of garlic. Add the tomatoes, onions, and garlic to a large sheet pan. Add ¼ tsp salt, ⅛ tsp pepper, and 2 Tbsp olive oil, then toss to coat.

Roasted tomatoes, onions, and garlic on the sheet pan.

Roast the tomatoes, onions, and garlic in the preheated 400ºF oven for 40-45 minutes, or until there is some browning on the edges of the tomatoes and onions.

Vegetables being blended in the soup pot with an immersion blender.

Transfer the vegetables and all their juices to a soup pot and use an immersion blender to purée. Or, transfer them to a blender and the broth to cool them down, then purée.

Basil and broth added to the soup pot.

Add ½ tsp dried basil and 2 cups of vegetable broth to the pot with the puréed vegetables. Place the pot over medium heat and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for about 10 minutes.

Finished roasted tomato soup in the soup pot being stirred with a spoon.

After simmering for about 10 minutes, give the soup a taste and add salt to help the flavors pop. The amount of salt needed will depend greatly on the salt content of the broth used, so start with ¼ tsp and add more until the soup tastes vibrant.

Close up of roasted tomato soup in a ladle over the pot.

Don’t forget to make an epic grilled cheese to go along with your fresh homemade tomato soup!

More Easy Soup Recipes

The post Roasted Tomato Soup appeared first on Budget Bytes.


Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022

Basil Pesto Recipe

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese! Got…

A Couple Cooks – Recipes worth repeating.

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

Basil Pesto Recipe

Got a load of fresh basil? Then run, don’t walk, to make a batch of this basil pesto recipe! It’s savory, garlicky, creamy, peppery, and you can slather a smear on anything. Is there anything better? Use it to take pasta from plain to magnificent, or throw it on a pesto pizza for maximum flavor. If you’re never made basil pesto at home: now is the time!

What’s in this basil pesto recipe?

Basil pesto is a sauce that originates in Italy (the city of Genoa, more specifically). The word pesto comes from an Italian word that means “pounded” or “crushed”. A pesto can refer to any type of sauce that is crushed, but pesto alla genovese, the version of pesto from Genoa, is the most popular version. The traditional ingredients in basil pesto are fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and salt.

Pesto ingredient notes

Pine nuts are traditional in basil pesto, but they can be pretty expensive here in the US. In this pesto recipe, you can use cashews or walnuts as a substitute. We’ve tested and both turn out fabulously! You can use any type of nut you prefer. Our favorite is pine nuts because they make for the best classic flavor. But the cashew version is delicious, and we always have cashews around.

Another feature we added to our basil pesto recipe is a squeeze of lemon juice! It helps to brighten the flavors and takes this sauce to a while new level.

Basil Pesto

How to make this pesto recipe

Basil pesto is traditionally made in a mortar and pestle to grind the ingredients together, but modern recipes typically use a blender or food processor. You’ll simply blend up all ingredients, then add the olive oil until the sauce becomes creamy.

Here’s how to make basil pesto:

  • Toast the nuts for a few minutes in a dry skillet, stirring constantly, until fragrant.
  • Place the nuts, Parmesan cheese, and garlic in a food processor and blend until finely chopped.
  • Add fresh basil leaves, lemon juice and salt. Start the food processor and add the olive oil in a steady stream. Add a bit more olive oil to bring to the desired consistency, if necessary.

Pesto variations

There are many ways to change up pesto! Here are a few variations on basil pesto for you:

  • Easy Vegan Pesto or Vegan Cashew Pesto: Want pesto without cheese? These pesto recipes use tricks to substitute a cheesy flavor.
  • Walnut Pesto or Cashew Pesto: Swap out the pine nuts for a delicious spin!
  • Kale Pesto: You can substitute kale for basil in the off season! This spicy variation is also tasty.
  • Arugula Pesto: Spicy arugula also works as a substitute for basil!
  • Basil Sauce: This sauce is similar to pesto, without the nuts and cheese! It’s remarkably good.
Basil pesto sauce

How to freeze pesto

Here’s an important note! The best way to store homemade pesto, if you’re not going to eat it all at once, is to freeze it. Here’s how to freeze basil pesto:

  • Pour the pesto into an ice cube tray and pop in the freezer.
  • Once frozen, remove the cubes and place them in a freezer safe sealed container.
  • When you’re ready to eat, you can pop out small servings of pesto. Place them in a container and allow to come to room temperature on the counter or in the refrigerator.

Growing and storing basil

Ever grown basil? Basil is easy to grow at home: it’s very hardy as long as you place it in full sun! Basil adds an aromatic flavor to such a wide variety of recipes. If you’re looking to grow your own basil plant, go to this step-by-step guide, How to Grow Basil.

When you harvest branches of your basil plant and bring them inside, they’ll wilt after about an hour unless you follow this trick! Place a little water in the bottom of a large ball jar, then place the stems inside, cut side down. Add the top and it will stay fresh for 3 to 5 days in the refrigerator! (See How to Store Basil for more.)

Basil Pesto Recipe

Ways to use pesto

Once you’ve made your basil pesto: what to do with it? There are thousands of recipes for how to use basil pesto online and in cookbooks. To help you sort through the clutter, here are our best recipes with pesto:

This basil pesto recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use Vegan Pesto.

Print
Basil Pesto Recipe

Basil Pesto Recipe

★★★★★

4.8 from 6 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Heaping 1 cup (about 18 tablespoons)
Print Recipe

Description

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

Ingredients

  • ½ cup raw unsalted pine nuts, cashews, or walnuts*
  • ½ cup grated Parmesan cheese
  • 2 medium garlic cloves
  • 2 cups loosely packed fresh basil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ½ cup olive oil, plus additional as needed

Instructions

  1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
  2. In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
  3. Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.

Notes

*Pine nuts are traditional, but can be expensive. We’ve tested both cashews and walnuts and they have great flavor. Since we often have these stocked in our pantry, we use these variations more often than pine nuts. 

**You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar. 

  • Category: Sauce
  • Method: Blended
  • Cuisine: Italian

Keywords: Basil pesto, basil pesto recipe, Pesto recipe, Pesto

A Couple Cooks - Recipes worth repeating.

Homemade Garlic Bread

Buttery homemade garlic bread is easy to make with just a few simple ingredients! It’s freezer-friendly and is a great side dish for any dinner.

The post Homemade Garlic Bread appeared first on Budget Bytes.

Garlic bread makes every meal better, especially if it’s this buttery, crispy, extra garlicky homemade garlic bread. I’ve been obsessed with this garlic bread for years now and probably make it more often than I should. Why? Because it really couldn’t be easier to make, it’s SO good, and it’s very freezer-friendly so you can keep some on hand for whenever that garlic bread craving hits. …Which for me is pretty much every night. 😏

Slices of homemade garlic bread on a surface next to a bowl of butter.

What Do You Need to Make Garlic Bread

Homemade garlic bread with real butter and fresh garlic is incredibly simple to make and so much better than what you’ll find in the freezer aisle at the grocery store. Here’s what you’ll need to make my absolute favorite garlic bread:

  • Bread: The best bread for homemade garlic bread, IMHO, is a large soft loaf of French bread or Italian bread. It soaks up the garlic bread well without getting too tough or crispy as it bakes. While I do generally love baguettes, they tend to get really hard and don’t soak up the butter as readily as a slightly softer loaf.
  • Butter: Salted butter is the vehicle for all that garlicky flavor and makes the bread extra rich and delicious. You can use unsalted butter if you have it, but you’ll need to add extra salt to the garlic butter mixture to make sure all the flavors pop!
  • Olive Oil: A little bit of olive oil helps make the olive oil more spreadable AND helps keep the butter from browning quite as fast while it bakes.
  • Fresh Garlic: What would garlic bread be without fresh garlic?? Fresh garlic helps keep the garlic flavor front and center with a nice punchy finish.
  • Garlic Powder: A little bit of garlic powder in addition to the fresh garlic adds a really deep garlicky base note, so you’re getting a full one-two garlic punch!
  • Parsley: Fresh parsley adds a little bit of freshness to cut through the rich butter and strong garlic flavor, plus it adds a pretty splash of green color. You can skip the parsley if you don’t have any on hand.
  • Salt: There is some salt in the salted butter, but adding just a little more really helps all of the flavors in the garlic bread really pop.

What Else Can I Add?

The basic garlic bread recipe below is divine on its own (IMHO), but you can make it even more epic by adding any of the following ingredients:

  • Try stirring a couple of tablespoons of grated Parmesan into the garlic butter mixture for a crispy umami finish.
  • Top with whole milk mozzarella before baking to make it into an easy cheesy garlic bread.
  • Use roasted garlic instead of in in addition to the fresh garlic for a milder, roasted flavor.
  • Add more herbs. Try stirring an Italian herb blend or a pinch of red pepper flakes into the garlic butter for even more flavor. Or, if you have an herb garden, add in some chopped basil or oregano.
  • Stir a tablespoon or two of pesto into the garlic butter mixture for a fun twist.

How to Store and Reheat Garlic Bread

This garlic bread is perfect for freezing. After spreading the delicious garlic butter mixture onto your loaf, freeze the garlic bread in an air-tight container, like a gallon-sized freezer bag. It can then be baked straight from the freezer, with just a couple of extra baking time added.

To store leftover garlic bread that has already been baked, make sure to allow the garlic bread to cool completely to room temperature before packing in an air-tight container to avoid condensation. The garlic bread will stay good at room temperature for about a day, or in the refrigerator for 2-3 days. Garlic bread can be reheated in an air-fryer for a minute or two, microwaved for about 30 seconds, or wrapped tightly in foil and baked at 350ºF for 10-15 minutes, or until heated through.

And don’t forget to make some Homemade Pizza sauce to dip your homemade garlic bread (or cheesy garlic bread) in!

Close up side view of slices of garlic bread.
Slices of homemade garlic bread spread out on a surface.
Print

Homemade Garlic Bread

Buttery homemade garlic bread is easy to make with just a few simple ingredients! It's freezer-friendly and is a great side dish for any dinner.
Course Bread, Dinner, Side Dish
Cuisine American
Total Cost $4.63 recipe / $0.39 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 (2 slices each)
Calories 163kcal
Author Beth – Budget Bytes

Ingredients

  • 1 loaf French or Italian bread (approx. 24" long) $2.99
  • 6 Tbsp butter, room temperature $0.75
  • 2 Tbsp olive oil $0.32
  • 4 cloves garlic, minced $0.32
  • 2 Tbsp chopped fresh parsley $0.22
  • 1/8 tsp salt $0.01
  • 1/4 tsp garlic powder $0.02

Instructions

  • Preheat the oven to 400ºF. In a bowl, stir together the room-temperature butter, olive oil, minced garlic, garlic powder, chopped parsley, and salt until relatively smooth (a few small lumps of butter are okay).
  • Cut the loaf in half, into two 12" long pieces, then cut each piece open lengthwise. Lay the bread on a baking sheet cut sides facing up. Spread the garlic butter mixture evenly over the open surfaces of the bread.*
  • Bake the bread for 10-15 minutes, or until the edges are golden brown and crispy. Bake for less time if you prefer a softer garlic bread, and more time if you prefer a crispier garlic bread. Cut the bread into 2-inch sections and serve hot.

See how we calculate recipe costs here.

Video

Notes

*Once the garlic butter is spread over the surface of the bread it can be frozen in gallon-sized freezer bags and baked at a later date. The bread can be baked straight from the freezer, although it may take a minute or two longer to brown.

Nutrition

Serving: 2slices | Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Sodium: 271mg | Fiber: 1g
Slices of homemade garlic bread spread out on a surface.

How to Make Garlic Bread – Step By Step Photos

Garlic butter ingredients in a bowl.

Begin by preheating the oven to 400ºF. In a bowl, combine 6 Tbsp room temperature butter, 2 Tbsp olive oil, 4 minced cloves of garlic, 1/4 tsp garlic powder, 2 Tbsp chopped fresh parsley, and ⅛ tsp salt.

Mixed garlic butter in a bowl with a fork.

Mix the garlic butter ingredients together until they’re evenly combined. It’s okay if there are some small butter lumps left in the mixture.

French loaf being sliced in half.

Cut one large French loaf (24 inches) into two 12-inch sections, then cut each section open lengthwise.

Garlic butter being spread onto French bread.

Spread the garlic butter mixture evenly over the open surfaces of the bread, making sure to get all the way to the edges.

Unbaked garlic bread in a freezer bag.

If you want, you can freeze some of the unbaked garlic bread for later! Bake the frozen garlic bread as usual, no need to thaw, adding just a couple extra minutes to the bake time.

Baked garlic bread on a baking sheet.

Place the garlic bread on a large baking sheet (using parchment is optional, but makes clean up easier). Bake the garlic bread in the preheated oven for 10-15 minutes, or until it is golden brown and crispy on the edges. Bake less time for softer garlic bread and longer for crispier garlic bread.

Garlic bread loaf being cut into pieces on a cutting board.

Cut the garlic bread into 2-inch wide pieces and serve!

Two large pieces of garlic bread, one sliced into pieces.

Yaassssssss. Garlic bread ❤️ forever.

What to Serve with Garlic Bread:

The post Homemade Garlic Bread appeared first on Budget Bytes.

Green Goddess Dressing

This creamy, herbaceous Green Goddess Dressing is perfect for hearty summer salads or as a tangy dip for fresh or roasted summer vegetables.

The post Green Goddess Dressing appeared first on Budget Bytes.

This creamy, herbaceous, and super velvety Green Goddess Dressing had everyone at the studio eating it straight out of the bowl! So versatile and easy to make, you can pair it with a simple side salad, mix it into a slaw, or serve it as a dip with a platter of snowpeas and baby carrots. PS It’s a touch more expensive than most homemade dressings, but it’s perfect if you have an herb garden or an abundance of herbs you need to do something with. Plus you know exactly what’s in it. (I can’t identify half of the ingredients in a name-brand Green Goddess dressing because so many are chemical preservatives.)

Overhead shot of Green Goddess Dressing in a wood bowl garnished with herbs.

What Is Green Goddess Dressing?

Bright and herbaceous, the original Green Goddess Dressing was created in 1923 in San Francisco as an homage to an actor in the play The Green Goddess. There are many variations of Green Goddess, but the basic ingredients remain the same. The original recipe used multiple fresh herbs, anchovies, lemon juice, and mayonnaise. My recipe keeps with tradition by mixing herbs but simplifies the original recipe significantly to keep it budget-friendly.

Ingredients for Green Goddess Dressing

This is such a lovely summer dressing for any salad, but pairs exceptionally well with a hearty slaw. It is also a great way to use up any fresh herbs that you have on hand, so feel free to play with this ingredient list. Just make sure to use tender herbs, and leave woodier herbs (like Rosemary) for different preparations. Here’s what you’ll need to make delicious Green Goddess Dressing:

  • Italian Parsley, Basil, and Fennel Fronds: are the green in our Green Goddess. The fennel fronds add a black licorice note and can be substituted with tarragon. Feel free to add other fresh herbs you want to use up, like mint or dill. The key to success with this Green Goddess dressing recipe is to use fresh herbs, so if you only have dried, try making a different dressing.
  • Sour Cream: Adds tangy creaminess to the dressing. If you don’t have sour cream, try Greek yogurt or mayonnaise. We also have an excellent tutorial for How To Make Sour Cream.
  • Green Onions: add a mild onion flavor and can be substituted with chives or, in a pinch, white onion or shallot. If you don’t like onions, just omit them.
  • Garlic: is used for pungency, though there’s not enough in the dressing to give it a garlicky top note. Feel free to add more than what my recipe calls for to adjust to your taste. If you’re not a garlic fan, just leave it out.
  • Lemon: the juice and zest lend citrus notes and help pull everything together. If you don’t have lemon, substitute it with additional vinegar, or try using a lime.
  • Apple Cider Vinegar: adds a soft fruity acidity. You can use any other mild vinegar like rice wine or white wine. Deeply colored vinegars like balsamic and red wine, will muddy the color of the dressing, but if it’s all you have, they will still taste great.

What PairS With Green Goddess Dressing?

This velvety, tart dressing has grassy notes from all of the herbs it’s made with and pairs beautifully with any hearty salad, especially the Green Goddess Salad it was created for. Use it to dress a Simple Side Salad, or use it as substitute for the dressing in Easy Creamy Cole Slaw. This Green Goddess Salad Dressing recipe is also great as a dip for Vegetable Snack Packs and Roasted Summer Vegetables.

How To Store Green Goddess Dressing

Add any leftover dressing to an airtight container and refrigerate for up to a week. While some people do freeze their Green Goddess Dressing, it will dull the color and the flavor and you will have to blend it again, as the components tend to separate as they thaw. I prefer to refrigerate it.

Overhead shot of Green Goddess Dressing in a wood bowl garnished with herbs.
Side shot of Green Goddess Dressing in a wood bowl with a black spoon drizzling some in.
Print

Green Goddess Dressing

This creamy, herbaceous Green Goddess Dressing is perfect for hearty summer salads or as a tangy dip for fresh or roasted summer vegetables.
Course Dressing, Salad
Cuisine American
Total Cost ($6.73 recipe / $0.42 serving)
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 2 Tbsp servings
Calories 34kcal
Author Monti – Budget Bytes

Ingredients

  • 1 cup basil leaves $2.99
  • 1/2 cup Italian parsley leaves $0.24
  • 1/4 cup fennel fronds* $0.77
  • 4 green onions, roots removed $0.45
  • 2 cloves garlic, minced $0.16
  • 1 lemon, juiced and zested $0.79
  • 1 cup sour cream $1.25
  • 1 Tbsp apple cider vinegar $0.06
  • 1/8 tsp salt, or more to taste $0.01
  • 1 pinch fresh ground black pepper, or more to taste $0.01

Instructions

  • Rough chop the basil leaves, Italian parsley leaves, fennel fronds, and green onions. Mince garlic. Zest and juice the lemon. Measure out the sour cream and the apple cider vinegar.
  • Add the sour cream to a blender. Top with the basil leaves, Italian parsley leaves, fennel fronds, green onions, garlic, lemon juice and zest, apple cider vinegar, salt, and black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite salad and enjoy!

See how we calculate recipe costs here.

Notes

*Fennel fronds are the wispy, licorice flavored leaves on a fennel bulb. If you cannot source them, try using tarragon instead.

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 25mg | Fiber: 0.4g

How to Make Green Goddess Salad Dressing – Step by Step Photos

Overhead shot of Green Goddess Dressing ingredients on a wood cutting board.

Rough chop 1 cup basil leaves, 1/2 cup Italian parsley leaves, 1/4 cup fennel fronds, and 4 green onions. Mince 2 cloves garlic. Zest and juice 1 lemon.

Overhead shot of Green Goddess Dressing in a blender.

Add 1 cup of sour cream to a blender. Top with basil leaves, Italian parsley leaves, fresh fennel fronds, green onions, garlic, the juice and zest of 1 lemon, 1 tablespoon of apple cider vinegar, 1/8th teaspoon salt, and 1 pinch of black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite summer salad or use as a dip for summer veggies!

Side shot of Green Goddess Dressing in a wood bowl with a black spoon drizzling some in.

More Easy Salad Dressings

The post Green Goddess Dressing appeared first on Budget Bytes.