Roasted Cauliflower Steaks with Romesco Sauce & Lentils

Roasted Cauliflower Steaks with flavorful Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner – vegan, plant-powered, and full of flavor! Oh, mirror in the sky what is love? Can the child within my heart rise ab…

Roasted Cauliflower Steaks with flavorful Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner - vegan, plant-powered, and full of flavor!
Roasted Cauliflower Steaks with flavorful Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner – vegan, plant-powered, and full of flavor! Oh, mirror in the sky what is love? Can the child within my heart rise above? Can I sail through the changin’ ocean tides?Can I handle the seasons of...

Aran’s Double Chocolate Buckwheat Crinkle Cookies

From Aran Goyoaga’s new baking book, these buckwheat & chocolate crinkle cookies are spiked with almond butter, gluten-free, and the perfect cross between a brownie and a cookie.

Continue reading Aran’s Double Chocolate Buckwheat Crinkle Cookies on 101 Cookbooks

Many of you know that I consider Aran Goyoaga a close friend and colleague. We first messaged each other over a decade ago, and made an effort in the years since to get to know each other. We’ll meet up if we’re in the same city, and travel together on occasion. I love hearing about what Aran is working on and enjoy catching glimpses of her work-in-progress. She works on a lot of cool (beautiful!) projects, but recently she has been writing and photographing a book that is exceptionally close to her heart. A baking book.  Aran Goyoaga's Chocolate Rye Crinkle Cookies
Cannelle Et Vanille Bakes Simple is the culmination of Aran’s deep knowledge of baking. She mailed me an early copy of the book and I walked straight to the oven and dialed it to pre-heat. Cookies were going to get baked, pronto. I’ll tell you more about the book down below (and share some pics), but the first thing you need to know is that these puddles of fudge-y goodness were amazing. They’re her Double Chocolate Buckwheat Crinkle Cookies, and Aran says about them, “…these cookies are crispy and gooey at the same time- a cross between a brownie and a cookie.”
Aran Goyoaga's Chocolate Rye Crinkle Cookies
The flavor! I love the chocolate-buckwheat combination which adds depth and dimension working alongside a good amount of brown sugar. They’re delicious. If you rarely explore the realm of flours beyond general all-purpose flour (and want to!), these cookies would be a great place to start. Also, if you’re looking for a great gluten-free cookie recipe to take for a spin, these fit the bill. They were the first thing I baked and were much loved at the potluck I took them to.
Aran Goyoaga's Chocolate Rye Crinkle Cookies

Variations // Double Chocolate Buckwheat Crinkle Cookies: 

  • Double Chocolate Fennel-Buckwheat Crinkle Cookies: Aran makes her cookies with a teaspoon or so of crushed fennel seeds. I couldn’t find my fennel seeds (in any of my seven spice drawers LOL), so we went for straight chocolate & buckwheat for this round. Though I imagine the anise-scented fennel seeds with the chocolate would be wonderfully fragrant and special.
  • Espresso Double Chocolate Buckwheat Crinkle Cookies: A bit obvious, but if you love a coffee-chocolate combination add a tablespoon of finely ground espresso beans with the cocoa powder. 
  • Black Cocoa Buckwheat Crinkle Cookies: I can imagine replacing 1 of the 3 tablespoons of cocoa called for in this recipe with a black cocoa, making note, and dialing it up from there if you love the richness of black cocoa as much as I do.

Aran Goyoaga's Chocolate Rye Crinkle Cookies
Below are a few snapshots of the interior of Cannelle Et Vanilla Bakes Simple. The photography is stunning, as is the beautiful book design. I’ll weave in some thoughts between some of the spreads below.
Aran Goyoaga's Chocolate Rye Crinkle Cookies
Who is this book for? This is the book I would buy for anyone wanting one fantastic, substantial deep dive into gluten-free baking. It’s all here. You’re covered on the sourdough front. GF Breads, baguettes, brioche, bagels, babkas? Check. Cakes, pie dough, scones, shortbread, thumbprints? All there. I also love the inclusion of a holiday baking section as the final chapter in the book. Linzertorte! Hot cross buns! Rugelach! Challah! Alternately, if you’re a baker wanting to explore the wonderful realm of baking with alternative flours you’ll find much inspiration here as well.
Aran Goyoaga's Chocolate Rye Crinkle Cookies
Cannelle Et Vanilla Bakes Simple will be available October 26, 2021 and my pro-tip here is this – if you think this is a book you might want to give as a holiday gift, pre-order it now. I suspect it will sell fast. I’m not just saying that as a friend of Aran’s, I’m saying it as someone who is buying multiple copies to give to friends and family with gluten-sensitivity because it covers so much in a beautiful package.
Aran Goyoaga's Chocolate Rye Crinkle Cookies
Beyond the book, if you’re interested in more Aran goodness you’re in luck. She has a fantastic Instagram account, and you can keep track of her events and new projects on her site. Aran Goyoaga's Chocolate Rye Crinkle CookiesAran Goyoaga's Chocolate Rye Crinkle Cookies
Before I sign off, just know that there is a lot of chocolate in the archives, and plenty of gluten-free recipes as well. Here’s where you can find more chocolate recipes, as well as lots of cookie recipes: Don’t miss these favorites: my all-time favorite brownies, this flourless chocolate cake, please please please make this chocolate pudding, and don’t miss out on this chocolate devil’s food cake. 

Continue reading Aran’s Double Chocolate Buckwheat Crinkle Cookies on 101 Cookbooks

Homemade Balsamic Glaze

A simple homemade balsamic glaze or balsamic reduction is super easy to make and tastes great drizzled over vegetables, meat, and more!

The post Homemade Balsamic Glaze appeared first on Budget Bytes.

I really try my hardest not to have 50 different bottles of sauces and condiments in my fridge and pantry, so I stock up on the basics and try to make my own sauces whenever possible. A simple balsamic glaze or balsamic reduction is one of those sauces that is SUPER easy to make at home. Yes, you can buy it premade in the store, but it only takes a few ingredients and maybe 15 minutes to make at home. So it makes sense to just whip some up as needed instead of having that extra bottle hanging around!

Balsamic glaze dripping off a spoon into a small bowl

What is a Balsamic Glaze?

A balsamic glaze, sometimes called a balsamic reduction, is balsamic vinegar that has been simmered until a majority of the water content has evaporated away, leaving a thick, syrupy glaze. It’s slightly sweet, tangy, and tastes great drizzled over all sorts of things like roasted vegetables, meat, pasta, pizza, and more.

For this balsamic glaze recipe, I added a little brown sugar to balance the acidity and help it thicken faster, but you can skip the sugar if you prefer a balsamic glaze with more of an acidic punch. You can also add a pinch of salt to your glaze, if you prefer. Depending on how I’m using it, I find that sometimes salt can help make it pop just a bit more. If you want your balsamic glaze to be extra rich, you can melt a tablespoon of butter into the glaze after simmering.

What Kind of Balsamic Vinegar to Use

Since the flavors of the balsamic vinegar are going to be intensified, I would not suggest going with the absolute cheapest vinegar available. A good place to start is to make sure the label says “balsamic vinegar of Modena”. Here’s a great article from the Huffington Post about choosing balsamic vinegar, if you want to dive deeper. Lately, I’ve been loving Colavita brand balsamic vinegar because it seems to have a good flavor and is priced low enough for every dayuse.

How Much Glaze Does it Make?

This recipe makes about a ½ cup of glaze. You can make a half batch if you just need a little bit of glaze for a couple of servings. The method will be the same, but the simmer time may be slightly shorter. You can keep the leftover glaze in a closed container in the refrigerator for about two weeks.

How to Use Balsamic Glaze

Balsamic glaze is great drizzled over roasted vegetables, like Roasted Brussels Sprouts, or roasted meat like Herb Roasted Pork Tenderloin. It’s also great over fresh produce like salads, sliced tomatoes, or Bruschetta. This week, I used it on some Caprese pizzas (recipe coming this week!).

Balsamic glaze being drizzled onto a Caprese pizza
Balsamic glaze dripping off a spoon into a small dish, basil leaves all around

Homemade Balsamic Glaze

A simple homemade balsamic glaze or balsamic reduction is super easy to make and tastes great drizzled over vegetables, meat, and more!
Total Cost $2.32 recipe / $0.58 serving
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 2 Tbsp each
Calories 108kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup balsamic vinegar $2.16
  • 1/4 cup brown sugar $0.16

Instructions

  • Add the balsamic vinegar and brown sugar to a small saucepot. Stir to dissolve the sugar.
  • Bring the mixture up to a simmer over medium heat. Reduce the heat to medium-low, then continue to simmer the mixture, stirring occasionally, until it has reduced in volume by about half. This should take around ten minutes, but the total time can vary depending on your cookware and burner. You'll know it's done when the simmering bubbles linger on the surface of the vinegar instead of immediately popping.
  • Remove the glaze from the heat and allow it to cool. It will thicken considerably more as it cools. If it isn't to your desired thickness, you can simmer the glaze again to further reduce.
  • Once cool, drizzle the glaze over your favorite foods and enjoy! Refrigerate leftovers until ready to use.

Nutrition

Serving: 2Tbsp | Calories: 108kcal | Carbohydrates: 24g | Protein: 1g | Sodium: 19mg

How to Make Balsamic Glaze – Step by Step Photos

Balsamic vinegar and brown sugar in a small saucepot

Add ¼ cup brown sugar and 1 cup balsamic vinegar to a small saucepot.

balsamic glaze being stirred

Stir the vinegar to dissolve the brown sugar. Heat the mixture over medium, allowing it to come up to a boil. Reduce the heat to medium-low and continue to simmer, stirring occasionally, for about 10 minutes, or until the mixture has reduced by half. You’ll notice that as the vinegar gets thicker the bubbles from simmering take a little longer to pop on the surface.

Finished balsamic glaze on a spoon over the pot

When the volume has reduced by half, remove the balsamic reduction from the heat. It will continue to thicken quite a bit as it gets closer to room temperature. If it doesn’t get as thick as you’d like, you can just simmer the glaze again.

Balsamic glaze being drizzled over a Caprese pizza close up

Drizzle the balsamic glaze over your favorite vegetables, pastas, salads, meat, and more!

The post Homemade Balsamic Glaze appeared first on Budget Bytes.

Harvest Vegetable Soup

Harvest Vegetable Soup with Chickpeas and the most luscious Roasted Tomato Broth is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free! Adaptable, Vegan and Gluten-Free! Happiness is the harvest of a quiet eye. ~ Austin O’Malley…

Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!

Harvest Vegetable Soup with Chickpeas and the most luscious Roasted Tomato Broth is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free! Adaptable, Vegan and Gluten-Free! Happiness is the harvest of a quiet eye. ~ Austin O’Malley This Harvest Vegetable Soup is a tribute to the glorious seasonal veggies still overflowing at our farmer’s market.  ...

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Lentil Bolognese

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family wil…

Rich and robust, this plant-based Lentil Bolognese is hearty, "meaty" and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy. #lentilbolognese

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy. The last few nights have been chilly here. The air smells of leaves...

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Easy Pumpkin Chili

Pumpkin chili is hearty but light and packed with fiber and other nutrients. It’s the perfect warm and cozy bowl of fall flavors.

The post Easy Pumpkin Chili appeared first on Budget Bytes.

I love all things pumpkin, and I’m not sorry about it. I also love just about every iteration of chili that is out there (see my Homemade Chili recipe and the long list of variations you can make). So it’s only fitting that I combined my two fall loves. Adding pumpkin is a super easy way to add a dose of nutrients to your pot of chili without changing that classic chili feel. The flavor and texture blend seamlessly into a pot of classic chili and even kind of makes it feel a tad lighter, so I’m totally into it!

A bowl of pumpkin chili with cheese and tortilla chips

What Does Pumpkin Chili Taste Like?

Okay, if you’re looking at me with a side-eye over the idea of putting pumpkin into your chili, just hear me out. The flavor difference is subtle. It makes the chili a little more saucy and rich, without being overly heavy. The pumpkin adds a little earthiness and a super subtle sweetness, which is nice because I usually add a little bit of brown sugar to my chili, but I was able to skip that with the pumpkin. And since I like to load up my chili with a lot of spices (see my homemade chili seasoning), the flavor of the pumpkin is not super noticeable.

And I think this is a good time to mention that you don’t want to taste your chili until it has simmered on the stove a while. You might be tempted to give it a taste right after you add everything to the pot, but at that point, it does not taste good. The chili needs time to do its thing. The spices need to bloom, the flavors need to cook down and combine. Give it time, and then taste. Be patient!

Make it Vegetarian or Vegan

It’s super easy to make your pumpkin chili vegetarian or vegan. Just swap out the ground beef for an extra can of beans, cooked lentils, some crumbled tempeh, or your favorite ground beef substitute. Most of the flavor in this chili comes from the chili seasoning, tomatoes, and other vegetables, so you can safely substitute the beef without too much of an effect.

Use a Different Meat

You can also swap the ground beef out for a different kind of ground meat. Ground turkey is very popular for pumpkin turkey because it has a lighter flavor to match the lighter flavor of the pumpkin, but I also think that some Mexican chorizo would be awesome. Those smoky spices would pair perfectly with the flavor of the pumpkin.

Is Pumpkin Chili Spicy?

The recipe, as written below, is only as spicy as the chili powder you use. Many grocery store chili powders tend to be quite mild, but some brands can be spicy. So, if you’re sensitive to heat, make sure you use a chili powder that is mild. I find that McCormick brand chili powder is pretty mild.

If you want to add more heat to your pumpkin chili, feel free to dice up a jalapeño and sautéing that with the onion and garlic in the beginning. You can also add some chipotle powder to the chili seasoning, or dice up a chipotle pepper in adobo sauce and stir that into the chili. There are a lot of options!

Overhead view of a pot of pumpkin chili
Overhead view of a bowl of pumpkin chili with cheese and tortilla chips

Easy Pumpkin Chili

Pumpkin chili is hearty but light and packed with fiber and other nutrients. It's the perfect warm and cozy bowl of fall flavors.
Total Cost $9.73 recipe / $1.62 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 1.25 cups each
Calories 431kcal
Author Beth – Budget Bytes

Ingredients

Chili

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.28
  • 2 Tbsp olive oil $0.32
  • 1 lb. ground beef $5.35
  • 1 15oz. can kidney beans, drained $0.59
  • 1 15oz. can black beans, drained $0.55
  • 1 15oz. can petite diced tomatoes $0.69
  • 1 15oz. can pumpkin purée $1.05
  • 1/2 6oz. can tomato paste (5 Tbsp) $0.25
  • 2 cups water $0.00

Chili Seasoning*

  • 1 Tbsp chili powder $0.30
  • 1/2 tsp smoked paprika $0.05
  • 1 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/2 tsp onion powder $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 tsp salt $0.02

Instructions

  • Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
  • Add the ground beef and continue to cook until the beef is browned and cooked through.
  • Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
  • Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occastionally. Allow the chili to simmer for 30 minutes.
  • After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Notes

*You can use your own store-bought chili seasoning or your favorite mix of chili herbs and spices.

Nutrition

Serving: 1.25cup | Calories: 431kcal | Carbohydrates: 39g | Protein: 24g | Fat: 21g | Sodium: 1131mg | Fiber: 14g
A spoon lifting a bite of pumpkin chili with melted cheese stretching from the bowl

How to Make Pumpkin Chili – Step by Step Photos

diced onion and minced garlic in a pot with olive oil

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft (about 5 minutes).

browned ground beef in the pot with onion and garlic

Add one pound ground beef and continue to sauté until the beef is cooked through.

remaining chili ingredients added to the pot, unstirred.

Add the remaining ingredients to the pot: 1 15oz. can black beans (drained), 1 15oz. can kidney beans (drained), 1 15oz. can petite diced tomatoes (with juices), 1 15oz. can pumpkin purée, ½ of a 6oz. can tomato paste, 2 cups water, ½ tsp smoked paprika, 1 Tbsp chili powder, 1 tsp ground cumin, ¼ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ¼ tsp pepper. Stir until everything is well combined.

simmered chili in a pot with a spoon

Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally. After simmering 30 minutes, give the chili a taste and add salt if needed (I did not add any extra).

Overhead view of a bowl of pumpkin chili with cheese and tortilla chips

Serve hot with your favorite toppings! I especially like something creamy on my bowl, whether that is cheese, avocado, or sour cream. :)

Overhead view of a pot of pumpkin chili with toppings on the sides

The post Easy Pumpkin Chili appeared first on Budget Bytes.

Mexican Pozole Verde

A delicious recipe for Pozole Verde- a flavorful Mexican stew made with tomatillos, green chilies, chicken and hominy, topped with cilantro, avocado and red onions.  Updated 9/21 Pozole Verde is the perfect summer-to-fall transitional soup, because of…

A delicious recipe for Pozole Verde- a flavorful Mexican stew made with tomatillos, green chilies, chicken and hominy, topped with cilantro, avocado and red onions. #pozole

A delicious recipe for Pozole Verde- a flavorful Mexican stew made with tomatillos, green chilies, chicken and hominy, topped with cilantro, avocado and red onions.  Updated 9/21 Pozole Verde is the perfect summer-to-fall transitional soup, because of its use of seasonal, late-summer produce like tomatillos and green chilies.  The soup’s base is made with poblano...

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Curried Red Lentil and Pumpkin Soup

Hooray for easy soups! This Curried Red Lentil and Pumpkin Soup is the type of recipe that saves the day—very few ingredients, fast, and really delicious. Oh yeah, and did I mention how incredibly inexpensive it is?? Seriously, just pennies per bowl. It’s also freezer-friendly, super healthy, just happens to be vegan-friendly, and you can […]

The post Curried Red Lentil and Pumpkin Soup appeared first on Budget Bytes.

Hooray for easy soups! This Curried Red Lentil and Pumpkin Soup is the type of recipe that saves the day—very few ingredients, fast, and really delicious. Oh yeah, and did I mention how incredibly inexpensive it is?? Seriously, just pennies per bowl. It’s also freezer-friendly, super healthy, just happens to be vegan-friendly, and you can have fun customizing the toppings. It basically checks all my boxes! Bookmark this recipe for later because I promise it will become part of your regular rotation.

Originally posted 2-4-2016, updated 9-29-2021.

Four bowls of curried red lentil and pumpkin soup with bread and leaves scattered around the bowls

Have Fun with the Toppings

I just LOVE any meal where I can add toppings and this pumpkin soup is the perfect blank slate. Not that it’s not awesome on its own, it’s just that the flavors in this lentil and pumpkin soup are versatile and can handle being paired with all sorts of add-ins. So here are some ideas: go creamy with a dollop of plain yogurt or sour cream, spice it up with a few red pepper flakes or sriracha, toss in some crunchy pepitas (pumpkin seeds) or croutons, or sprinkle on a few sprigs of fresh cilantro. Or hey, DO THEM ALL. I won’t judge.

Can I Substitute the Pumpkin?

If you don’t have canned pumpkin, you can use about a cup and a half of mashed sweet potato or butternut squash in its place. Just make sure they’re really soft and well-mashed so there is no stringiness in the final soup. Oh, and speaking of that, you can take an immersion blender to the finished soup for a super silky finish if you’d like. Me? I prefer to have a little texture from the lentils.

Can I Use Brown or Green Lentils for Pumpkin Soup?

While you can use a different type of lentil, it will definitely change the outcome of the soup. Red or yellow lentils are best for this soup because of their mild flavor and the fact that they break down quickly when cooked, giving the soup a nice thick consistency (like split pea soup). A brown or green lentil will give the soup a much earthier flavor and have a chunkier texture.

What Kind of Curry Powder Do You Use?

I’m not very picky about curry powder and haven’t come across one yet that I don’t like. I do prefer to use mild curry powder for this soup, that way I can adjust the heat by adding my own cayenne pepper if I want. One brand that I’ve enjoyed is Sharwood’s mild curry powder. Or you can try making your own curry powder using this recipe for Easy Homemade Curry Powder from Spiceitupp.com.

close up of a ladle full of lentil and pumpkin soup

A spoonful of lentil and pumpkin soup being lifted from the bowl

Red Lentil and Pumpkin Soup

This Curried Red Lentil and Pumpkin Soup is super fast and easy, and will keep you warm from the inside out on chilly fall evenings!
Total Cost $3.39 recipe / $0.57 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 1.33 cups each
Calories 175kcal
Author Beth - Budget Bytes

Equipment

Ingredients

  • 1 yellow onion $0.31
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1 Tbsp olive oil $0.16
  • 1 Tbsp curry powder $0.30
  • 1 15oz. can pumpkin purée $1.05
  • 1 cup dry red lentils $0.67
  • 6 cups vegetable broth $0.78
  • 1/2 tsp salt $0.02

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes).
  • Add the curry powder and continue to sauté for about a minute more.
  • Next, add the pumpkin purée, lentils, and vegetable broth. Stir to combine.
  • Place a lid on the pot and bring the soup up to a boil over medium-high heat. Once boiling, turn the heat down to medium-low. Simmer the soup, stirring occasionally, for 20 minutes.
  • Finally, taste the soup and add salt to taste (about ½ tsp). Serve hot with bread for dipping!

Nutrition

Serving: 1.33cups | Calories: 175kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Sodium: 1141mg | Fiber: 12g

Love savory pumpkin recipes? You should also try our Spicy Coconut and Pumpkin Soup, Chipotle Pumpkin Pasta, or Easy Pumpkin Soup.

A spoonful of lentil and pumpkin soup being lifted from the bowl

How to Make Curried Red Lentil and Pumpkin Soup – Step by Step Photos

Onion, garlic, ginger, and oil in the pot

Dice one yellow onion, mince two cloves of garlic, and grate about 1 teaspoon of fresh ginger (I use a small-holed cheese grater). Add the onion, garlic, ginger, and 1 tablespoon of olive oil to a large pot and sauté over medium heat until the onions are soft and translucent.

curry powder being added to the soup pot

Add one tablespoon curry powder to the sautéed vegetables and continue to sauté for one minute more.

pumpkin, lentils, and broth added to the soup pot

Next add 1 cup uncooked red lentils, 1 15oz. can of pumpkin purée (NOT pumpkin pie filling), and 6 cups vegetable broth. Stir to combine the ingredients.

cooked lentil and pumpkin soup in the pot with a spoon

Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. When it reaches a boil, turn the heat down to medium-low and let the soup simmer for 20 minutes. After 20 minutes the lentils should be broken down and tender, resulting in a thickened soup.

Finished lentil and pumpkin soup in a pot with a ladle

Give the soup a taste and then add salt. Salt is what is really going to make the flavors pot, so don’t skip it! The amount of salt you’ll need will ultimately depend on the salt content of the broth you used, but I added about a ½ teaspoon of salt.

Four bowls of red lentil and pumpkin soup

Curried Red Lentil and Pumpkin Soup - BudgetBytes.com

The post Curried Red Lentil and Pumpkin Soup appeared first on Budget Bytes.

Green Bean and Tofu Stir Fry

Green Bean and Tofu Stir Fry is full of crunch and flavor.   Spiced up with red curry paste, shallots, ginger, and lemongrass for a quick and savory Thai-inspired meal.   Vegan and GF. Sometimes letting things go is an act of far greater power than de…

Thai Green Bean and Tofu Stir Fry is full of crunch and flavor.   Spiced up with red curry paste, shallots, ginger and lemongrass for a quick and savory 30 minute meal.   Vegan and GF.

Green Bean and Tofu Stir Fry is full of crunch and flavor.   Spiced up with red curry paste, shallots, ginger, and lemongrass for a quick and savory Thai-inspired meal.   Vegan and GF. Sometimes letting things go is an act of far greater power than defending or hanging on. ~ Eckhart Tolle  This Green Bean...

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Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on […]

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What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! 👇

Originally posted 2-18-2016, updated 9-22-21.

a hand dipping one garlic parmesan fry into ketchup next to a pile of fries

Are Oven Baked Fries Crispy?

Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture. 

Seasoning Ideas for Oven Fries

What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:

What to Serve with Garlic Parmesan Fries

These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches

Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce

Side view of a pile of Garlic Parmesan fries with a small cup of ketchup

a hand dipping a fry into a cup of ketchup next to a pile of fries

Oven Baked Garlic Parmesan Fries

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!
Total Cost $1.55 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 387kcal
Author Beth - Budget Bytes

Ingredients

  • 2 russet potatoes (about ⅔ lb. each) $1.08
  • 2 Tbsp olive oil $0.16
  • 2 tsp dried oregano $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
  • Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
  • Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  • Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
  • Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Sodium: 674mg | Fiber: 5g

baked garlic parmesan fries on a baking sheet garnished with parsley

How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos

Two russet potatoes on a cutting board, one cut into fries

Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”

Cut potatoes in a bowl with seasoning

Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.

uncooked fries spread out on a parchment lined baking sheet

Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.

baked garlic parmesan fries on the baking sheet

Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.

close up view of garlic parmesan fries and a cup of ketcheup

Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!

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