all things food
Homemade Caesar salad is a classic recipe that pairs perfectly with any entree. Serve this great tasting side dish with pasta, grilled chicken, or steak!
Homemade strawberry jam is perfect in its simplicity, bright and sweet and bursting with strawberry flavor, no matter if you water-bath process it for shelf stable storage, refrigerate or freeze it, or eat it straight out of the jar with a spoon. This post is jam-packed (pun intended) with all the info you need to […]
The post Classic Strawberry Jam, 3 Ways (Old Fashioned, Regular Pectin, and Low-Sugar Pectin) first appeared on Love and Olive Oil.
Homemade strawberry jam is perfect in its simplicity, bright and sweet and bursting with strawberry flavor, no matter if you water-bath process it for shelf stable storage, refrigerate or freeze it, or eat it straight out of the jar with a spoon.
This post is jam-packed (pun intended) with all the info you need to make your perfect strawberry jam, comparing the different types of pectins and the pros and cons of each with recipes, as well a recipe for a traditional, old-fashioned jam with no added pectin.
Welcome to my treatise on strawberry jam, my jamifesto if you will.
The fact I managed to write over 4,500 words (!!) about strawberry jam should tell you just how passionate I am on the subject (at this point I’ve accepted that my personality is just… jam. Case in point, this purse that I picked up last week that is just TOO perfect 😍😍😍… how did Kate know I spent the entire weekend before making batch after batch of strawberry jam??)
If you’ve been following me for any length of time, you know I’m not one to make “plain” anything. Plain chocolate cake? How about a red wine chocolate cake instead? Plain chocolate chip cookies? Stuff ’em with ganache.
And plain strawberry jam? The fact that I’ve got a dozen unique strawberry jam recipes with flavorful additions, interesting infusions and clever combinations like strawberry limoncello, strawberry hibiscus, and guava strawberry jam to name a few, and even more in my cookbook, should tell you something about my personal feelings on ‘plain’ or boring jam flavors.
So why am I here posting a recipe for plain ol’ strawberry jam?
Well, I figure it’d be a good opportunity to wax poetic about jam in general and just what you can expect from different styles of jam and brands of pectin. These lessons can be applied to any kind of jam, not just strawberry but other kinds of fruits as well.
(Psst! Don’t forget to scroll down to the bottom of this post to download these adorable printable jar labels, absolutely free!)
(more…)Chickpea Salad is a healthy & hearty dish, perfect for lunch or light dinner any day of the week! Or, bring it to a potluck or a backyard BBQ to impress a crowd!
Strawberry and guava come together in one fruit-packed preserve that’s bright, fruity, and vibrant, with a perfect amount of sugar and plenty of acid to make the flavors pop. The unique pairing of strawberry and guava makes for a truly memorable jam, whether you can it in a water bath for shelf-stable storage, or store […]
The post Guava Strawberry Jam first appeared on Love and Olive Oil.
Strawberry and guava come together in one fruit-packed preserve that’s bright, fruity, and vibrant, with a perfect amount of sugar and plenty of acid to make the flavors pop.
The unique pairing of strawberry and guava makes for a truly memorable jam, whether you can it in a water bath for shelf-stable storage, or store it in the fridge or freezer for short term satisfaction (or, you know, eat it by the spoonful straight out of the pot).
Multi-fruit jams are… well, my jam.
Single fruit jams are just so… boring. If you know me, you know I love unique flavor combinations, especially when it comes to my jam recipes. Whether it is the addition of an unexpected flavor, like hibiscus or vanilla bean, basil or even chocolate, a splash of something boozy like limoncello, bourbon or gin, or a hint of heat from habanero or jalapeño.
But more than anything I love mixing fruits and flavors into unexpected fruit combinations. Like mango and raspberry, peach and passionfruit, or blackberry and apple.
But listen, this strawberry and guava jam might just be my favorite fruity combination yet.
Pink guavas have a sweet, musky fragrance with tropical notes of papaya, melon, strawberry and ripe pear… and even a little bit of bubblegum if we’re being honest. Paired with the bright berry flavor of the strawberry the combination is almost candy-like, sweet and bright with the perfect amount of acidity to balance out the sweetness.
(more…)If sunshine had a taste, it would taste like this Lemon Curd Cake! Moist lemon cake with a creamy layer of lemon curd and a decadent lemon cream cheese frosting. Yum. If you’re looking for a new favorite Spring dessert, you might just fall in love with…
If sunshine had a taste, it would taste like this Lemon Curd Cake! Moist lemon cake with a creamy layer of lemon curd and a decadent lemon cream cheese frosting. Yum. If you're looking for a new favorite Spring dessert, you might just fall in love with this one. Fluffy, moist, lemon cake is layered...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Lemon Curd Cake.
This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!
The post Chickpea Spread with Caramelized Onions appeared first on Budget Bytes.
Party season is just around the corner so it’s time to start bookmarking all the good appetizer recipes to bring to holiday gatherings! When I saw this simple but elegant (and budget-friendly!) Chickpea Spread with Caramelized Onions in Michal Korkosz’s new book, Polish’d: Modern Vegetarian Cooking from Global Poland, I knew I had to try it because I l-o-v-e turning a humble can of beans into something special. And guess what? This dip was every bit as delicious as it looked. So big thanks to Michal and his publisher for letting us share this amazing recipe with you today, just in time for the holidays!
The base of the chickpea spread is simply chickpeas brightened up with a little lemon juice and puréed until smooth with cold water. To give the spread a boost of flavor, caramelized onions and fresh parsley are added to the mix. The caramelized onions give the chickpeas a subtly sweet and savory flavor, while the parsley adds a breath of freshness. The combination of flavors is absolutely divine and it will definitely have you coming back for dip after dip!
This appetizer is best served with a variety of crackers or bread for dipping, but I think it would also make an amazing spread to add to sandwiches or even just a slice of toast. Michal notes in his book to serve with bread and dill pickles. Yum!
The chickpea spread will stay good in the refrigerator for about 3-4 days, but the presentation is definitely best on the day it’s made when the caramelized onions are at their most beautiful. Caramelized onions do tend to get a little cloudy when refrigerated as they absorb moisture.
See how we calculate recipe costs here.
Start caramelizing the onions first, as they’ll take about a half hour to cook. Slice one pound of white onions and add them to a skillet with ¼ cup olive oil, 3 bay leaves, ½ tsp salt, and ½ tsp brown sugar.
Cook the onions over low heat, stirring occasionally, until they deep golden brown and caramelized. You can increase the heat to medium-low if they are taking too long, just make sure to stir often. Discard the bay leaves.
Drain one 15oz. can of chickpeas and add them to a food processor with ½ tsp salt and ⅓ cup cold water.
Purée the chickpeas until smooth. If the chickpeas seem dry, you can add a little extra water or olive oil until they blend smoothly.
Add 1 Tbsp lemon juice, half of the caramelized onions, and about ¼ cup fresh parsley to the food processor.
Pulse the chickpeas to combine with the parsley and caramelize onions. Give it a taste, season with pepper, and adjust the salt, lemon, or other ingredients to your liking.
Serve the chickpea spread in a bowl, topped with the remaining caramelized onions, and some freshly cracked pepper. Enjoy!
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A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!
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I always get a warm and cozy feeling anytime I make homemade applesauce. The smell of apples and cinnamon spreads through the kitchen as it cooks and soon the scent of Fall has filled the entire house. Fall is also the best time to make this homemade applesauce recipe because apples are in season so there are a lot of varieties to choose from, their flavor is at their peak, and they’re inexpensive. Sure you can buy store-bought applesauce, but trust me it’s no comparison to the taste of homemade applesauce!
You only need 4 simple ingredients to make this easy homemade applesauce recipe:
That’s it! Perfect homemade applesauce and no added sweetener needed.
You can honestly use several different types of apples to make applesauce. But to keep from having to add any sugar or sweetener, I suggest using a sweeter or semi-sweet variety of apple, like Fuji, Gala, Pink Lady, or Honeycrisp. You can use just one kind or a combination of 2 varieties if you want. And, of course, if you’re making your applesauce during the fall season, you’ll find the best deals and the sweetest apples during this time of year. ;)
This is a great question and it honestly depends on personal preference. I like to peel my apples when making applesauce in order to get a smoother consistency. But it’s definitely not required. If you’re short on time, just give them a good wash and leave the peel on.
Homemade applesauce stores very well in the refrigerator and the freezer. Just store any leftover applesauce in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. To thaw the applesauce, let it sit in the refrigerator overnight.
See how we calculate recipe costs here.
Wash, peel, and remove the core from 6 apples. Chop the apples into 3/4 inch small chunks.
Add the chopped apples, 1/4 tsp ground cinnamon, and 3/4 cup of water to a medium pot and place a lid on top. Heat the apples over medium heat, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.
Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for smoother texture.
Add the 2 tsp of lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator. Enjoy!
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Homemade tartar sauce is incredibly easy to make and pairs perfectly with any baked or fried fish or seafood.
The post Homemade Tartar Sauce appeared first on Budget Bytes.
I’m always on a quest to reduce the number of half-used bottles of sauce in my fridge (the struggle is real…) Instead of buying every single sauce under the sun, I keep a few basic condiments on hand so I can make any other homemade sauce whenever I want and in whatever quantity I need. This Homemade Tartar Sauce is the perfect example. I don’t eat tartar sauce often, but when enjoying homemade fish sticks it’s an absolute must! It takes just a few minutes to whip up, uses only six (or less!) pantry and fridge staples, and I can make any amount that I need with NO leftovers. #win
Tartar sauce is a rich and tangy mayonnaise-based sauce that is perfect for serving with any type of fish or seafood. It’s incredibly simple to make, and you might just have all of the ingredients on hand!
Here are the ingredients for our super easy homemade tartar sauce recipe:
This easy tartar sauce recipe is a great base that can then be modified to fit your taste buds or other ingredients you may have on hand. Try adding these ingredients to customize your tartar sauce:
Tartar sauce is obviously great with Homemade Fish Sticks, but it’s also delicious with Chicken Nuggets, Steak Fries, Garlic Butter Shrimp, or Tuna Patties. And since it’s simply a lemon-dill flavored mayonnaise, it could also be used as a spread on sandwiches and wraps!
See how we calculate recipe costs here.
All you have to do to make tartar sauce is stir together ½ cup mayonnaise, ½ cup plain yogurt (or just do 1 cup total mayonnaise), ¼ cup dill relish, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and ½ tsp dried dill.
Stir it all together and you’re good to go! You can store this sauce in the fridge for up to five days. If you prefer a thicker tartar sauce, use Greek-style yogurt, or skip the yogurt and use all mayonnaise.
Serve with your favorite seafood, roasted vegetables, or even as a sandwich spread!
The post Homemade Tartar Sauce appeared first on Budget Bytes.
This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it’s great for meal prep, too!
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Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌
If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!
This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:
Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!
After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.
See how we calculate recipe costs here.
Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).
Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.
Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.
While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.
Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.
Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.
After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.
After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.
The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!
I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!
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These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!
Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.
While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:
If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.
Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming.
See how we calculate recipe costs here.
In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt.
Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork.
Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.
Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
