Category: Globally Inspired Recipes

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

The post Chinese Steamed Eggs appeared first on Budget Bytes.

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are as easy to make as they are versatile. Ready in fifteen minutes and made with just three ingredients (eggs, salt, water) this custard-like dish can be topped with whatever your heart desires. I like using soy sauce, scallions, and chili oil. You can make them a heftier meal by topping them with a flavorful protein like garlicky shrimp or crispy pork. Growing up, my grandmother (or in Cantonese, my por por) would prepare this Chinese Steamed Eggs recipe and I’m excited to share it with you.

Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

What Are Chinese Steamed Eggs?

Chinese Steamed Eggs are a popular and beloved dish in Chinese cuisine. The eggs are beaten with salt and water and then steamed until they become a silky smooth custard. The delicate texture of the eggs is a perfect canvas for toppings that create the flavor combination of your choice.

Ingredients For Steamed Eggs

Chinese steamed eggs are commonly cooked in many Chinese households as a staple breakfast item. The dish is considered a comfort food that reminds many of their childhood and culinary traditions. Here’s what you’ll need to make Chinese Steamed Eggs:

  • Eggs– are the foundation of this dish.
  • Salt– helps to flavor the eggs and creates a silky texture by stopping the proteins in the egg yolks from binding too tightly.
  • Warm Water– is used to help create a custard-like consistency.
  • Toppings – are up to you, but some of my favorites are soy sauce, chili crunch, green onions, and a sprinkle of sesame.

Tips For Making Chinese Steamed Eggs

  1. Use fresh eggs for the best results.
  2. Gently beat the eggs to avoid incorporating too much air, which can lead to air bubbles and a spongy texture.
  3. Strain the egg mixture through a fine-mesh sieve to remove excess air bubbles or eggshell fragments. This step ensures a silky smooth texture.  
  4. Cover your dish with plastic wrap or foil while steaming to prevent condensation from dropping onto the eggs and causing water spots. 
  5. Start with steaming the eggs for 10 minutes for a soft custard texture that ripples in the center like jello. Increase the time if you prefer a firmer consistency.

How Do I Make A Large Batch Of Chinese Steamed Eggs?

To make a larger batch just make sure that the ratio stays the same: for every egg use 1/2 cup water and 1/8th teaspoon salt. You can steam the eggs in multiple rounds. You can also steam the egg mixture in a larger ramekin or bowl but it may need an additional 2-5 minutes. The eggs are cooked when the custard gently ripples in the center like jello.

Steamed eggs in a white ramekin garnished with finely sliced green onions and a sprinkle of sesame.
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.
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Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Total Cost ($0.71 recipe / $0.36 per serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 72kcal
Author Dara Yu

Equipment

Ingredients

  • 2 large eggs $0.70
  • 1/4 tsp salt $0.01
  • 1 cup warm water $0.00

Instructions

  • In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.
  • Add the warm water to the egg mixture and carefully whisk until thoroughly combined.
  • Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.
  • Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.
  • Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you've ever had!

See how we calculate recipe costs here.

Notes

*Suggested Toppings: scallions, soy sauce, sesame oil, chili oil, sesame seeds

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Sodium: 368mg
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

How to Make Chinese Steamed Eggs – Step by Step Photos

Eggs whisked in a small glass bowl.

In a medium bowl, gently whisk the 2 eggs with the 1/4 teaspoon salt until small bubbles start to form on the surface, about 1 minute.

Water being added to whisked eggs in a bowl.

Add the cup of warm water to the egg mixture and carefully whisk until thoroughly combined. The water should be warm to the touch. To achieve this, heat 1 cup of water until just boiling and remove from the heat. Add 1 cup of tap water and stir.

Egg mixture being poured through a fine mesh sieve into white ramekins.

Carefully pour the egg mixture through a fine-mesh sieve into two small ramekins. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Ramekins filled with egg mixture sitting on top of a steamer basket over a pot of boiling water and covered with a glass lid.

Add a steamer rack to a pot large enough to hold both ramekins. Fill the pot with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Then, gently place the covered ramekins on the rack and lower the heat to medium-low. Cover the pot and steam for ten minutes.

Steamed eggs in a white ramekin garnished with finely sliced green onions.

Carefully remove the ramekins from the steamer and garnish with desired toppings, like scallions, soy sauce, sesame oil, chili oil, or sesame seeds. Serve immediately and enjoy the silkiest eggs you’ve ever had!

More Easy Egg Recipes

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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.

The post German Potato Salad appeared first on Budget Bytes.

Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!

close up overhead view of German potato salad in a bowl.

What is German Potato Salad

German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.

What Type of Potatoes are Best for Potato Salad?

Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.

How Long Does German Potato Salad Last in the Refrigerator

You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later. 

What to Serve with German Potato Salad

German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.

Overhead view of German potato salad in the skillet.
Close up overhead view of a bowl of German Potato Salad in a bowl.
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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
Course Dinner, Lunch, Side Dish
Cuisine German
Total Cost $4.75 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 (about 3/4c each)
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. small red potatoes $2.40
  • 1.5 tsp salt, divided $0.07
  • 4 oz. bacon $1.33
  • 1 yellow onion, diced $0.38
  • 1 Tbsp stone ground mustard $0.07
  • 1 Tbsp sugar $0.04
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1/3 cup apple cider vinegar $0.25
  • 1/4 cup chopped fresh parsley $0.20

Instructions

  • Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
  • Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
  • Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
  • Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
  • When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
  • While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
  • Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*This is a prepared mustard, not powdered or mustard seed.

Nutrition

Serving: 0.75cup | Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 764mg | Fiber: 3g

Scroll down for the step by step photos!

Close up side view of German potato salad in the skillet.

How to Make German Potato Salad – Step by Step Photos

Potatoes in a pot of water with salt being sprinkled over top.

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).

Cooked bacon pieces in a skillet.

While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.

Sautéed onions in the skillet.

Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.

Dressing ingredients added to the skillet with the onions

Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.

Onions and vinaigrette being whisked in the skillet.

Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.

Sliced potatoes on a cutting board.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.

Sliced potatoes, parsley, and bacon added back to the skillet.

Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.

Finished German Potato Salad in the skillet.

Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.

Overhead view of German Potato Salad in a bowl.

Serve hot and enjoy!

More Potato Salad Recipes

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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.

The post Cabbage Rolls appeared first on Budget Bytes.

My name is Olena and I would love to share my grandma’s cabbage rolls that I grew up eating in Ukraine as a kid. Her cabbage rolls recipe is very simple using basic ingredients. My only change is I add a tablespoon of Italian seasoning which adds so much flavor to the cabbage rolls. I have also tried to add pot roast seasoning to the filling and cabbage rolls were to die for with a bit of a heat kick!

Cabbage rolls in a large stock pot covered with tomato sauce and garnished with fresh dill.

What Are Cabbage Rolls?

Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly. Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are cabbage rolls even with buckwheat and barley. In our household, we like Ukrainian cabbage rolls on a meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.

And on busy weeknights, Ukrainians often make unstuffed cabbage rolls which are more of a casserole type of dish made in one pot.

Can You Use Different Meat In Cabbage Rolls?

To make cabbage rolls, I recommend using a combination of ground beef and ground pork for maximum flavor. However, you can use only ground beef or only ground pork, if that’s all you have on hand.

If you would like to make cabbage rolls more lean, feel free to mix ground chicken or ground turkey with more high fat content ground meat like ground beef or ground pork. Cabbage rolls made with only poultry will turn out dry.

Can You Make Them Ahead Of Time?

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze cabbage rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking. Thaw them in the fridge for 24 hours.

To freeze cooked cabbage rolls leftovers, bake and cool them completely. Transfer cooked cabbage rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Side view of cabbage rolls served on a black plate with sour cream and fresh dill on top and a fork on the side.

How To Reheat Cabbage Rolls

Store cabbage rolls in an airtight container in the refrigerator for up to 5 days. To reheat cabbage rolls, microwave them for 2-3 minutes. You can also reheat them on the stove. In a small pot, add cabbage rolls and the sauce, cover and simmer on low heat for 10 minutes or until warmed through

What To Serve With Cabbage Rolls

Cabbage rolls are a one pot meal that has meat, starch and vegetables in it. In Ukraine, we serve cabbage rolls with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. With a hunk of fresh rye bread or crusty bread like baguette for sopping up the juices. Ukrainian garlic bread will go so well with cabbage rolls as well.

Tips for Best Results

  1. Buy a large head of cabbage, so you have larger leaves to work with and extra ones, just in case.
  2. When cooking the cabbage, do not remove it from the pot with boiling water to cut off the leaf every time. Instead, hold it with a big fork, cut the leaf off and remove it from the pot with the same fork.
  3. As the head of cabbage gets smaller, dump some of the boiling water from the pot, so the head of cabbage is peeking out for easy leaf removal.
  4. Large rimmed baking sheet works very well for holding cabbage leaves. It helps them cool faster and holds water.
  5. When you remove the rib on each cabbage leaf, overlap each side covering the empty triangle and closing the gap.
  6. Combine 2-3 smaller cabbage leaves overlapping each other to create a bigger leaf for rolling.
  7. Keep rolled cabbage rolls on a side. If you end up with leftover stuffing mixture, unroll larger size cabbage rolls, add more stuffing to them, and roll them back.
  8. If you don’t have a Dutch oven, a large deep baking sheet tightly covered with a double layer of aluminum foil will work. Your cabbage rolls will need a bit more cook time though.
  9. If you do not love boiling cabbage, consider buying savoy cabbage. Its leaves are soft and require no pre-cooking before rolling.
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
Course Dinner
Cuisine Ukrainian
Total Cost $15.49 recipe / $1.94 serving
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings 8 2 cabbage rolls each
Calories 355kcal
Author Olena Osipov

Equipment

Ingredients

  • 1 large head cabbage $2.23
  • 1 Tbsp olive oil $0.16
  • 2 large onions, finely chopped $0.76
  • 4 cloves garlic, minced $0.34
  • 1 Tbsp Italian seasoning $0.30
  • 2 tsp salt $0.10
  • 2 tsp Freshly cracked black pepper, divided $0.10
  • 1 lb. ground beef extra lean $6.49
  • 1 lb. ground pork $2.27
  • 1 cup white rice, uncooked, rinsed & drained $0.37
  • 1 28oz can tomato sauce $1.79
  • 4 cups chicken broth, low sodium $0.68

Instructions

  • Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
  • Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
  • To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
  • Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the cabbage rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
  • In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
  • Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Sodium: 1179mg | Fiber: 5g

How to Make Cabbage Rolls – Step by Step Photos

Overhead shot of cabbage in a dutch oven boiling in water.

Add a head of cabbage to a large pot with salted boiling water. Cook for 2 minutes.

Overhead view of softened outer leaves being removed from the cabbage with a pairing knife.

Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.

Overhead view of sauteed onions, garlic and Italian seasoning in a large skillet.

Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil. Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

Overhead view of large glass bowl with ground pork, ground beef, uncooked white rice, sautéed onion, garlic and seasoning.

To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands.

Overhead view of parboiled cabbage leaves with middle stem being removed with a pairing knife.

Remove the thick stem on the cabbage leaves.

Overhead view of flat cabbage leaf stuffed with filling

Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center.

Overhead view of stuffed cabbage leaf with sides tucked and leaf rolled over stuffing.

Tuck in the sides and roll the cabbage up. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.

Overhead view of stuffed and rolled cabbage leaves placed side by side in a dutch oven.

Place the cabbage rolls with the seam side down in a large Dutch oven.

Overhead view of tomato sauce mixture being poured over cabbage leaves inside dutch oven.
In a large bowl combine one 28oz. can of tomato sauce, four cups low-sodium chicken broth, and the remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid.
Overhead view of cooked cabbage rolls with tomato sauce in a dutch oven.

Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

Overhead view of cooked cabbage rolls with tomato sauce on a black serving plate topped with sour cream and fresh dill.

More Delicious Cabbage Recipes

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Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It’s delicious, vibrant, easy, and versatile!

The post Yuca En Escabeche appeared first on Budget Bytes.

My mouth waters every time I think about Yuca En Escabeche, a traditional Puerto Rican pickled cassava dish that’s as delicious and vibrant as it is versatile. It’s a bit like a punchy vinegar-based potato salad but with olives, onions, and yuca. It holds exceptionally well and makes a perfect appetizer or side for a backyard BBQ or beach picnic.

Overhead shot of Yuca En Escabeche in a white bowl.

What is Yuca?

Yuca is a root vegetable like potato or taro. It is shaped like a large yam with a dark brown bark-like exterior and bright white flesh. It has a woody core that looks like a white root running through the middle of it lengthwise. You can find yuca fresh, frozen, and canned in most Latin grocery stores. It’s also often stocked in the freezer section at mainstream grocers.

What Is Escabeche?

Escabeche is a preserving technique that’s very popular all over Latin America. You warm a simple mix of oil and vinegar with a few aromatics and use it to pickle cooked vegetables, fruits (like green bananas), or fish. Because of the high acidity of the sauce, the pickled food stays fresh for a week, developing deeper flavors as it ages. Yuca En Escabeche is boiled cassava root smothered in escabeche sauce and served hot, cold, or at room temperature.

Ingredients

Get ready for your new summer favorite! It’s cooling on a hot day, comes together in just a few minutes, and you can easily double, triple, or quadruple the recipe. It’s one of those dishes I’ll make a big batch of and eat nonstop, paired with absolutely everything until it’s all gone. Here’s what you need to make Yuca En Escabeche:

  • Yuca– You can purchase yuca fresh or frozen. Fresh requires a lot of prep as you must peel off its woody bark and quarter it to remove the woody core. Frozen is my preference, as it’s already peeled and chopped. However, you should thaw it and make sure the woody core is removed, as sometimes it isn’t. Canned yuca is already prepped and cooked. You can simply drain it and add it to the escabeche sauce.
  • Olive Oil and Distilled White Vinegar– are the base of the escabeche sauce. Use an olive oil that has a flavor you enjoy. Though distilled vinegar is traditional, feel free to use apple cider vinegar or rice wine vinegar. This recipe is a 2 to 1 ratio of oil to vinegar. If you want something less acidic, use a 3 to 1 ratio. I prefer an aggressively acidic escabeche and use a 1 to 1 ratio of oil to vinegar. You do you!
  • Bay Leaves, Peppercorns, Salt, and Adobo – these spices add much-needed complexity to the simple escabeche sauce. If you don’t have adobo, omit it and up your salt game by a 1/4 teaspoon. Also add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of ground cumin. Bay leaves are a must for me, but try subbing them with a pinch or two of dry oregano if you’re out.
  • Onions and Garlic– are an integral part of the escabeche. They add deep earthy flavors and texture to the dish. You can substitute yellow onion with white or red onion. Sometimes garlic will turn a blue-green color when exposed to a highly acidic sauce. Don’t fret. It isn’t mold. If blueish-hued garlic slices make you uncomfortable, remove them.
  • Spanish Olives and Olive Brine – these roasted red pepper-stuffed olives (AKA Manzanilla or green olives) add a pop of tart and fruity notes to the dish, while their brine rounds out the acidity of the escabeche and creates complexity.
Side shot of Yuca En Escabeche in a white bowl.

Variations on Yuca en Escabeche

Make this dish your own with additional veggies, spices, and proteins.

  • Strips of roasted red pepper make a beautiful and tasty addition. So do thin slices of fresh green and red bell peppers.
  • Mix different kinds of vinegar to add complexity. Just makes sure to use white or light-colored vinegar to preserve the color of the yuca.
  • Make a heartier version by topping the yuca with slices of hard-boiled egg, cooked shrimp, or chopped chicken.
  • Add different vegetables, such as chopped zucchini, squash, or tomatoes. Though not traditional choices, they are delicious.
  • Try using different spices, such as cumin, oregano, or cilantro.

What Do I Serve With Yuca En Escabeche?

This dish is excellent on its own, but I love it even more as a side. I pair it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans.

How To Store Leftovers

Store the yuca in an airtight container with plastic film over the surface. If at all possible, use a glass container, as the vinegar and garlic odors will cling to plastic. Refrigerate for up to a week. Freeze for up to 3 months. When ready to serve, thaw frozen yuca overnight in the fridge. Yuca can be served cold or at room temperature. If you prefer to serve it hot, warm it in a microwave until steaming.

Overhead shot of Yuca En Escabeche in a white bowl.
Side shot of Yuca En Escabeche in a white bowl with a wood spoon in it.
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Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!
Course Appetizer, Side Dish
Cuisine Latin
Total Cost ($4.53 recipe / $0.57 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 cups
Calories 270kcal
Author Monti – Budget Bytes

Ingredients

  • 1 lb yuca (fresh or frozen) $1.55
  • 4 tsp kosher salt, divided $0.16
  • 2/3 cup olive oil $0.84
  • 1/3 cup distilled white vinegar $0.41
  • 3 bay leaves $0.30
  • 1/2 tsp black peppercorns $0.05
  • 1 tsp adobo seasoning $0.04
  • 1 yellow onion, sliced in half moons $0.42
  • 8 cloves garlic, thinly sliced $0.34
  • 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
  • 1/8 cup olive brine $0.09

Instructions

  • If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
  • Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
  • While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
  • Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

See how we calculate recipe costs here.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 1g | Fat: 19g | Sodium: 1346mg | Fiber: 2g
Side shot of Yuca En Escabeche in a white bowl.

How to Make Yuca En Escabeche – Step by Step Photos

Overhead shot of yuca on a cutting board with a knife removing the woody core.

Prepare 1 pound of yuca. If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Overhead shot of yuca in a large cream-colored pot with salt being added to it.

Add the yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.

Overhead shot of Yuca En Escabeche in a silver pot.

While the yuca cooks set a small stainless steel or enameled pot over medium-low heat. Avoid aluminum pots as highly acidic ingredients, like vinegar, can cause aluminum to leach into food, which leaves the food with a metallic taste. Add 2/3 cup of olive oil and warm. You don’t want the oil hot, just warm. Add the 1/3 cup of vinegar, 1/2 teaspoon peppercorns, 3 bay leaves, remaining 2 teaspoons salt, 1 teaspoon adobo, 1 medium onion sliced in half moons, 8 thinly sliced garlic cloves, 1/4 cup Spanish olives, and 1/8 cup of olive brine to the warm oil. Cook for 10 minutes, stirring occasionally. The onions should remain white but will wilt. Once wilted, remove from the heat.

Overhead shot of Yuca En Escabeche in a white bowl.

Add the boiled yuca to a large boil and cover with the warm escabeche sauce. Allow the yuca to pickle for a minimum of 30 minutes before serving. To develop deeper flavors, cover the bowl with plastic wrap directly on the surface of the yuca and refrigerate overnight. Serve cold, at room temperature, or heat in a microwave until steaming. Enjoy this incredible dish as is or serve it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans!

Side shot of Yuca En Escabeche in a white bowl.

More Puerto Rican Dishes

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Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

The post Ramen Noodle Salad appeared first on Budget Bytes.

This Ramen Noodle Salad is something we ate often when I was growing up and I still love it just as much today. Why? Because it’s light, fresh, filling, uses simple and inexpensive ingredients, and holds up well in the fridge so you can eat the leftovers for days (less cooking, more eating!). Keep this recipe bookmarked because it’s going to get you through those long hot days of Summer!

Close up overhead image of ramen noodle salad on an oval platter.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

I love salads because you can add so many different things to them and this Ramen Noodle Salad is no exception! Here are some other fun ingredients you can add to the ramen noodle salad, if you have them on hand:

  • Mandarin oranges
  • Sesame seeds
  • Cashews
  • Avocado
  • Cucumber
  • Edamame
  • Peanuts
  • Shredded broccoli stems

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

Overhead view of three bowls of ramen noodle salad.
Overhead view of ramen noodle salad on an oval serving platter.
Print

Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.
Course Lunch, Salad
Cuisine American
Total Cost $8.33 recipe / $1.39 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 1.5 cups each
Calories 292kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Vinaigrette

  • 1/4 cup neutral salad oil* $0.16
  • 1/4 cup rice vinegar $0.60
  • 2 Tbsp honey $0.50
  • 2 tsp soy sauce $0.04
  • 1 tsp ground ginger $0.10
  • 1/4 tsp garlic powder $0.02
  • 1 tsp toasted sesame oil $0.10

Salad

  • 6 cups shredded cabbage $1.10
  • 1 carrot $0.14
  • 4 green onions $0.45
  • 1 3oz. package instant ramen $0.39
  • 1/4 cup sliced almonds $0.73
  • 2 cups shredded rotisserie chicken $4.00

Instructions

  • Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
  • Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
  • Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g
Close up side view of ramen noodle salad in a serving platter.

How to Make Ramen Noodle Salad – Step by Step Photos

Dressing being whisked in a bowl.

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shredded green and purple cabbage on a cutting board.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shredded carrot and sliced green onion on a cutting board.

Shred one carrot and slice four green onions.

Shredded rotisserie chicken in a bowl.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Salad ingredients in the bowl with dressing being poured over top.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Salad being tossed with wooden utensils.

Toss the salad well until everything is evenly mixed and coated in dressing.

Finished Ramen Noodle Salad in a bowl with wooden spoons.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Overhead view of three bowls of ramen noodle salad.

Enjoy that crunchy fresh goodness!!

More Cabbage Salad Recipes

The post Ramen Noodle Salad appeared first on Budget Bytes.

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas!

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, you need to make these savory Chuletas Guisadas! I grew up eating this dish of unctuous stewed pork chops in Puerto Rico, where my Abuela would serve it at least once a week. It comes together in under thirty minutes, and as it stews, the fragrance is so overwhelmingly good everyone in your home will ask what’s cooking! (For real.)

Overhead shot of Chuletas Guisadas in a silver saucepan.

What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

My favorite thing about this dish is that the end result is much greater than its parts. But, of course, every Latin family has their version, and the ingredients vary by where you grew up. With that being said, this is what you need to make my version of Chuletas Guisadas:

  • Pork chops – How quickly the dish cooks depends on the thickness of your pork chops. I prefer thinly cut chops because they’re cheaper and cook faster. But you do you.
  • Sofrito – This robust flavor base adds complexity to every dish.
  • Tomato Sauce and Chicken Broth – are the foundation of your sauce.
  • Onions, Peppers, and Garlic – Add bulk to your dish and help flavor the sauce.
  • Vinegar and Olives– Add a briny brightness that helps cut through the fattiness of the pork.
  • Adobo, Sazon, Oregano, and Bay Leaf – these spices quickly build layers of flavor in your sauce and pork chops.
Side shot of Chuletas Guisadas in a silver saucepan.

Tips For Making Chuletas Guisadas

  1. Cut the vegetables the same size so that they cook evenly. If the vegetables are sliced in different sizes, some will be overcooked, and some undercooked.
  2. Keep the pan covered. It traps the moisture, which helps cook the meat evenly and keeps it moist and tender.
  3. Don’t overcook the pork chops. Even though they are in a sauce, they will end up tough and dry. The general rule is 7 minutes per 1/2 inch of thickness.

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

Print

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($15.35 recipe / $3.84 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 516kcal
Author Monti – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 3 Tbsp olive oil, divided $0.12
  • 2 lbs thinly cut pork chops, bone-in $9.98
  • 2 tsp adobo* $0.08
  • 6 Tbsp sofrito $1.08
  • 1 Tbsp minced garlic $0.14
  • 8 oz tomato sauce $0.59
  • 1 Tbsp white distilled vinegar $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 2 cups chicken broth $0.24
  • 1/4 cup Pimento-stuffed green olives, sliced* $0.33
  • 2 tsp oregano $0.20
  • 1 bay leaf $0.10
  • 1 onion, sliced in 1/4 inch half moons $0.42
  • 1 bell pepper, sliced into 1/4-inch strips $1.59
  • 1/4 cup fresh cilantro leaves $0.27

Instructions

  • Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
  • Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
  • Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
  • Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
  • Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
  • Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
  • Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

See how we calculate recipe costs here.

Notes

*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
 
*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
 
*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g
Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork and knife in it.

How to Make Chuletas Guisadas – Step by Step Photos

Overhead shot of pork chops searing in a silver saucepan.

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Overhead shot of sofrito and garlic being added to a silver saucepan.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Overhead shot of tomato sauce being added to a sofrito in a silver saucepan.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Overhead shot of spices and olives being added to a sauce in a silver saucepan.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Overhead shot of pork chops being added to a sauce in a silver saucepan.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Overhead shot of Chuletas Guisadas in a silver saucepan with raw slices of onions and red peppers on top.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Overhead shot of Chuletas Guisadas in a silver saucepan with a hand sprinkling cilantro into it.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork in it.

More Easy Latin Dishes

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor and ready in twenty!

The post Sopa De Letras appeared first on Budget Bytes.

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor. It’s perfect for a quick weeknight meal when you’re craving a big bowl of comfort food. It’s a breeze to put together (it’s finished in 20 minutes!), it’s vegan, and you can make a big batch and freeze it! Side note: You’ll be looking for words in every spoonful.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

This soup is so easy that it only takes a few steps to make it! So, if you’re ready for a filling and simple recipe perfect for busy days, here’s what you need to make Sopa De Letras:

  • Alphabet pasta – you can find this tiny pasta shaped like letters in the Latin food aisle of most grocery stores. Substitute it with any small pasta, like ditalini, cous cous, star-shaped pasta (to make Sopa De Estrellitas) or vermicelli (to make Sopa de Fideo). 
  • Roma Tomatoes- Make up the base of the broth. Their tangy, savory deliciousness deepens the flavor. You can substitute with 1 pound of any fresh tomato or a 15-ounce can of crushed tomatoes.
  • Onions and Garlic – are aromatics that add complexity and an earthy sweetness. Sub the onion with 1/2 tablespoon of onion powder and the garlic with 1/8 teaspoon of garlic powder.
  • Vegetable broth – makes this soup vegan, but feel free to use chicken broth if that’s what you have on hand.
Side shot of Sopa De Letras in a white bowl with a spoon in it.

Toppings for Sopa De Letras

You can enjoy your soup as is or add a few tasty toppings to kick things up a notch!

  • Sour cream or yogurt adds richness and tang to the soup.
  • Shredded cheese adds a bit of creaminess and flavor.
  • Cilantro adds herbaceousness and a pop of color to the soup.
  • Lime wedges add acidity and brightness to the soup.
  • Hot sauce or chile flakes add a bit of heat and spice to the soup.
  • Chopped Avocado adds bulk and creaminess.

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

Overhead shot of Sopa De Letras being ladled into a bowl with a pot full of soup in the background.
Overhead shot of Sopa De Letras in a white bowl with a spoon in it.
Print

Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!
Course Dinner, Lunch, Soup
Cuisine Mexican
Total Cost $6.70 recipe / $0.84 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 134kcal
Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

Ingredients

  • 1/2 white onion, quartered $0.33
  • 3 Roma tomatoes, quartered $1.35
  • 1 clove garlic, coarsely chopped $0.07
  • 1/2 tsp ground black pepper $0.02
  • 2 cups vegetable broth $0.37
  • 2 Tbsp olive oil $0.12
  • 7 oz alphabet pasta $4.42
  • 2 cups water $0.01
  • 1/4 tsp salt (or more to taste) $0.01

Instructions

  • In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
  • In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
  • Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
  • Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
  • Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g
Overhead shot of Sopa De Letras in a pot.

How to Make Sopa De Letras – Step by Step Photos

Overhead shot of veggie broth being added to chopped veggies in a blender.

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

Overhead shot of pasta toasted in a large pot.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Overhead shot of pureed veggies being added to pasta.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Overhead shot of water being added to soup base.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

Overhead shot of Sopa De Letras in a white bowl with a spoon in it.

More Easy Soups

https://docs.google.com/spreadsheets/d/1v8mHl9DXMD1JMQsS9UHcgkB7KkdfAHhPSZilJEjfzhY/edit?usp=sharing

The post Sopa De Letras appeared first on Budget Bytes.

Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

The post Tortellini Salad appeared first on Budget Bytes.

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. My favorite part? It only takes a few minutes to put together. Plus, you can make it ahead of time and store it in the fridge for up to 3 days. Win! Win! Win! It’s perfect for picnics, potlucks, or a light lunch at home. Get ready to put this Tortellini Salad recipe on repeat!

Overhead shot of tortellini salad in a white bowl.

What is Tortellini Salad?

Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.

Ingredients for Tortellini Salad

The pasta is the star here, and though you can use any kind of tortellini, we chose cheese tortellini to keep the flavor profile simple. Here’s what you need to make Tortellini Salad:

  • Tortellini– any kind will do. If you can’t access this ingredient, substitute it with rotini, farfalle, penne, orecchiette, or gnocchi. (And call it Pasta Salad!)
  • Cherry tomatoes – these bring a pop of color and a touch of sweetness and acidity to the party. If you’re not a fan of tomatoes, try using red bell peppers instead.
  • Red onion– sharp, assertive, and spicy, this ingredient is a great way to break up the fattiness of the tortellini. You can substitute with green onion, white onion, or yellow onion.
  • Summer vegetables like squash and zucchini– these fresh veggies add more texture than flavor and also help bulk up your salad. Substitute with cucumber or carrots.
  • Black olives– add a touch of brininess. Substitute with green olives or capers.
  • Baby spinach and Italian Pasley– add herbaceous peppery notes. Substitute the spinach with kale or arugula. If you’re not a fan of parsley, use basil.
  • Parmesan cheese – helps round out the flavors and adds a touch of nuttiness.
  • Italian Dressing– pulls everything together and adds zing. Substitute with any lightly flavored vinaigrette.
Side shot of tortellini salad in a white bowl with dressing being poured in.

Tips For Making The Best Tortellini Salad

  • You can use store-bought Italian dressing for convenience, but for a more flavorful salad, use our recipe for Italian Dressing.
  • Bulk up the salad with more low-cost, in-season veg to transform a pound of tortellini into 16 servings instead of 12. Use any fresh veg, greens, and fresh summer herbs you have on hand. Just cut everything in similar sizes.
  • Add a little acidity and heat with pickled cherry peppers or banana peppers.
  • For a heartier salad, add chopped grilled chicken or shrimp. Or try adding chopped salami.

What To Serve with Tortellini Salad

Though it makes a wonderful meal on its own, you can also serve Tortellini Salad as part of a larger meal, like a backyard barbecue or picnic. It’s a perfect side for Greek Marinated Chicken or Quick Garlic Butter Shrimp. I love serving it with No-Knead Homemade Focaccia and Balsamic Roasted Vegetables.

How To Store Tortellini Salad

Tortellini salad keeps up to 3 days in the fridge. Just make sure to store leftovers in an airtight container. If you want to make the salad ahead of time, I recommend making the tortellini, chopping and salting the squash and zucchini, and prepping the rest of the ingredients. Add the tortellini to a large container and top with the veg and then the greens. Mix with Parmesan and dressing when you’re ready to serve.

Side shot of tortellini salad in a white bowl.
Overhead shot of tortellini salad in a white bowl.
Print

Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!
Course Brunch, Dinner, Lunch
Cuisine Italian
Total Cost ($17.57 recipe / $1.46 serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 cups
Calories 186kcal
Author Monti – Budget Bytes

Ingredients

  • 1 summer squash $1.10
  • 1 zucchini $0.75
  • 1/2 tsp salt $0.02
  • 1 pint cherry tomatoes $3.00
  • 1/2 red onion $0.38
  • 2 cups fresh baby spinach, packed $3.49
  • 1/2 cup sliced black olives $1.99
  • 3/4 cup Italian dressing $1.42
  • 1/2 cup chopped Italian Parsley $0.30
  • 1/4 cup Parmesan cheese $0.33
  • 1 lb cheese tortellini $4.79

Instructions

  • First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
  • While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
  • Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
  • Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
  • Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?

See how we calculate recipe costs here.

Notes

*Soak the red onion in cold water for a few minutes to dull the sharp flavor.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Sodium: 543mg | Fiber: 3g
Overhead shot of tortellini salad in a white bowl.

How to Make Tortellini Salad – Step By Step Photos

Overhead shot of tortellini cooking in a silver pot with a wood-handled spoon in it.

First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

Overhead shot of chopped veggies in a white bowl with salt being sprinkled on top.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Overhead shot of chopped tomato, onion, and spinach.
Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
Overhead shot of dressing being poured on tortellini with veggies and greens on top of it in a white bowl.

Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Overhead shot of dressing being poured on tortellini with veggies and greens on top of it in a white bowl.

Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

Overhead shot of tortellini salad in a white bowl.

More Easy Salads

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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they’re super versatile!

The post Mediterranean Turkey Bowls appeared first on Budget Bytes.

Bowl meals have always been my favorite type of meal because they’re super flexible, you get a lot of colors, textures, and flavors in every bowl, and they’re perfect for meal prep (I LOVE having grab-n-go lunches ready). This week, I made these Mediterranean Turkey Bowls. They’re simple, super fresh, and very filling. Plus, I can swap out ingredients depending on what I have on hand, or what I’m craving. So if you’re looking for something new, easy, and fresh to prep for lunch, give these bowls a try!

Overhead view of Mediterranean Turkey Bowl with ingredients on the sides.

Can I Use Different Meat?

These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.

Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.

What Else Can You Add?

Comb your fridge and freezer for ingredients that have a Mediterranean flair and toss ’em in your bowl! Here are a few delicious ideas:

  • Feta
  • Olives
  • Chickpeas
  • Capers
  • Spinach
  • Green Onion
  • Hummus
  • Bell peppers
  • Artichoke hearts
  • Quinoa
  • Zucchini (fresh or grilled)

P.S. You can also make these bowls over a bed of greens instead of a bed of rice!

How Long Do They Last?

I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.

Are They Served Hot or COld?

I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.

Three meal prep turkey bowls lined up with yogurt sauce being drizzled over the middle one.
Overhead view of a Mediterranean Turkey Bowl with yogurt sauce drizzled over top.
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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they're super versatile!
Course Dinner, Lunch, Main Course
Cuisine American, Mediterranean
Total Cost $10.11 recipe / $2.53 recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 403kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Garlic Dill Yogurt Sauce

  • 1 cup full-fat plain yogurt $1.12
  • 1 Tbsp lemon juice $0.06
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp salt $0.02

Ground Turkey

  • 1 Tbsp olive oil $0.12
  • 1 lb. ground turkey $4.99
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02

Bowls

  • 1 cup uncooked rice* $0.43
  • 1 pint grape tomatoes $1.89
  • 1 cucumber $0.79
  • 1/4 red onion $0.19
  • 1/4 cup chopped parsley $0.20

Instructions

  • Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
  • Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
  • While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
  • When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
  • Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
  • When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

See how we calculate recipe costs here.

Notes

*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial. 

Nutrition

Serving: 1bowl | Calories: 403kcal | Carbohydrates: 48g | Protein: 34g | Fat: 8g | Sodium: 535mg | Fiber: 3g
Close up side view of a Mediterranean Turkey Bowl.

How to Make Mediterranean Turkey Bowls – Step by Step Photos

Garlic dill yogur sauce ingredients in a bowl, unstirred.

Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.

Cooked rice in a rice cooker.

Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.

Cooked ground turkey in a skillet with garlic and oregano added on top.

While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.

Prepped tomatoes, cucumbers, onions, and parsley on a cutting board.

Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.

Mediterranean turkey bowls prepped without the yogurt sauce.

Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.

Yogurt sauce being drizzled over top of the turkey bowl.

Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.

Half eaten Mediterranean Turkey Bowl.

Dig in and enjoy all the fresh flavors!

More Meal Prep Bowl Meals

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Bolognese

Bolognese, the dreamy (and easy) Italian meat sauce, pairs with more than pasta. Work it into baked potatoes, bell peppers, rice, or nachos!

The post Bolognese appeared first on Budget Bytes.

There’s something incredibly satisfying about letting bolognese, the famous Italian meat sauce, simmer on the stove for hours, perfuming your whole house with its meaty aromas. Sigh! While this bolognese recipe is usually served with hearty pasta, you can also work it into baked potatoes, bell peppers, or nachos! I loved it so much that I ate it with rice. (Editor’s note: Dear Beth, have I ever said anything more Puerto Rican?)

Overhead shot of bolognese in a beige Dutch oven with a wood spoon in it.

What Is Bolognese?

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.

What You’ll Need

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.

  • Soffritto– the lightly fried flavor base of many Italian dishes. It’s simply sauteed carrots, celery, and onion.
  • Ground Beef– because, after all, it is a meat sauce. The beef should be fatty. Lean beef does not work well for this recipe.
  • Milk and Butter– adding dairy to the sauce helps round out the acidity of the tomatoes.
  • Wine– you can use red or white. But if you use red, the sauce must cook much longer to mellow the flavor. White wine cooks down much faster, which is why I used it in this recipe. If you don’t want to use wine, substitute it with white grape juice with a bit of white vinegar.
  • Crushed Tomatoes– traditional bolognese uses pureed fresh tomatoes that take many hours to break down into a sauce. We opted for canned crushed tomatoes for time’s sake and for their budget-friendliness. But feel free to use fresh if you prefer.
  • Garlic– this is not a traditional ingredient. I added garlic to the recipe to create dimension since our sauce does not simmer all day and does not contain pork. If you want to keep it strictly traditional, omit the garlic, and let the sauce simmer for a few more hours.
Overhead shot of bolognese served over rotini in a white bowl with a wood spoon in it.

What’s the Difference Between Bolognese and Meat Sauce?

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.

How To Make Bolognese Taste Better

  • Use a large heavy-bottomed pot. A Dutch oven is perfect, as it retains heat and simmers ingredients without scorching them.
  • Chop the onions, carrots, and celery into small dice. Ensuring all veg is the same size helps them melt into the sauce and creates deeper flavor.
  • Be patient. Bolognese is a long game. Cook at a simmer for a minimum of 3 hours. Do not boil.
Side shot of bolognese served over rotini in a white bowl.

What To Serve With Bolognese

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:

How To Store Bolognese

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.

Side shot of bolognese in a beige Dutch oven with a metal spoon in it.
Overhead shot of bolognese in a beige Dutch oven with a wood spoon in it.
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Bolognese

Bolognese, the dreamy (and easy) Italian meat sauce, pairs with more than pasta. Work it into baked potatoes, bell peppers, rice, or nachos!
Course Dinner
Cuisine Italian
Total Cost $10.28 recipe / $1.29 serving
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings 8 cups
Calories 280kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 4 Tbsp butter, divided $0.56
  • 1 medium onion, diced $0.38
  • 1/2 tsp salt, divided $0.01
  • 2 stalks celery, diced $0.48
  • 1 large carrot, diced $0.18
  • 2 cloves garlic, minced $0.11
  • 1 lb ground beef, 80/20 $5.49
  • 1/4 tsp pepper $0.01
  • 1 cup milk $0.23
  • 1 cup wine (red or white) $1.14
  • 28 oz crushed tomatoes $1.69

Instructions

  • Place a heavy-bottomed pot over medium heat. Add butter to the pan. When the butter foams, add the onion and 1/4 teaspoon salt. Sautée until translucent.
  • Add the celery and carrot and sautée for two minutes, until they have softened some.
  • Next, add the garlic and sautée until fragrant, about 1 minute
  • Add the ground beef and pepper. Brown the beef, breaking it up with a wooden spoon as it cooks.
  • Once the beef has browned, add the milk, wine, and the remaining 1/4 teaspoon salt. Stir occasionally and simmer until the liquid has evaporated completely.
  • Add the 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.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 280kcal | Carbohydrates: 12g | Protein: 13g | Fat: 18g | Sodium: 386mg | Fiber: 3g
Overhead shot of bolognese served over rotini in a white bowl with a wood spoon in it.

How to Make Bolognese – Step by Step Photos

Overhead shot of onion in Dutch oven.

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.

Overhead shot of celery, onion, and carrot in Dutch oven.

Add the 2 stalks of diced celery and the diced carrot and sautée for two minutes, until they have softened some.

Overhead shot of garlic being added to the veg.

Next, add the 2 cloves of minced garlic and sautée until fragrant, about 1 minute.

Overhead shot of sauteed veg with ground beef in it.

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.

Overhead shot of sauteed beef and veg with milk in it.

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.

Overhead shot of crushed tomatoes being poured into the browned meat.

Add the 28-ounce can of crushed tomatoes. Mix until incorporated. Lower the heat as soon as the tomatoes come up to a boil.

Overhead shot of bolognese in a beige Dutch oven with a wood spoon in it.

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!

More Delicious Pasta Sauce Recipes

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