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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Savory Oatmeal

It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any […]

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It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any time of day, and there are so many options for toppings and add-ins, so you can make it work with whatever ingredients you have on hand. This might just end up being your new favorite easy budget meal!

close up side view of a bowl of savory oatmeal

What Kind of Oats are Best for This Recipe?

You can technically make savory oats with any kind of oats, but the recipe below is written for old-fashioned rolled oats, which cook fairly quickly (about 5 minutes). I find that old-fashioned rolled oats are a nice balance between texture and convenience. Steel-cut oats take much longer to cook and you’ll need more liquid. Quick oats cook faster but don’t provide very much texture.

How to Flavor Savory Oatmeal

Oats on their own have a very bland flavor, and I think that’s why they often get a bad rap. Here are some tips for making sure your savory oatmeal is full of flavor:

  • Cook them in a really flavorful broth. I like to use Better Than Bouillon because it tends to have a nice vibrant flavor. Plus it comes in several flavors and options.
  • Use aromatics. A little bit of fresh garlic or ginger goes a long way! Green onion or shallots are also great.
  • Add your favorite seasoning blend. You could experiment with your favorite bottled seasonings like Everything Bagel Seasoning, jerk seasoning, steak seasoning, furikake, onion salt.
  • Top with your favorite sauce. Try adding a little chili garlic paste, sriracha, or gochujang!

Savory Oatmeal Topping Ideas

In addition to ingredients that can be added into your oatmeal, you can add all sorts of delicious toppings, too! Here are some oatmeal topping ideas:

Can I Make it Ahead?

Yes, savory oatmeal is great for making ahead! You can change the number of servings in the recipe card below and the ingredients will auto adjust for you. After cooking, divide your savory oatmeal into single-serving portions and refrigerate. To reheat, simply microwave on high for about 2 minutes, stirring half-way through. If the oatmeal is too thick, just add a splash of water.

Make it Vegan

You can make the savory oatmeal recipe below vegan by swapping out the butter for your favorite cooking oil. Coconut oil would be very nice here because it has a rich mouthfeel, similar to butter.

overhead view of a bowl full of savory oatmeal with ingredients on the sides
overhead view of a bowl full of savory oatmeal with ingredients on the sides

Savory Oatmeal

Savory oatmeal is a delicious, hearty, and inexpensive meal that can be customized to use ingredients you have on hand.
Total Cost $1.25 recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 245kcal
Author Beth – Budget Bytes

Ingredients

  • 1 clove garlic, minced $0.08
  • 1/2 tsp grated fresh ginger $0.05
  • 4 mushrooms $0.62
  • 1 tsp butter $0.04
  • 1 cup vegetable broth $0.13
  • 1/2 cup old-fashioned rolled oats $0.09
  • 1/2 cup spinach $0.19
  • 1/2 tsp toasted sesame oil $0.05

Instructions

  • Mince the garlic, grate the ginger, and slice the mushrooms.
  • Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
  • Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
  • Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
  • When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
  • While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.
  • Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!

Nutrition

Serving: 1bowl | Calories: 245kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Sodium: 995mg | Fiber: 5g
Close up of a spoonful of savory oats, the bowl in the background

How to Make Savory Oatmeal – Step by Step Photos

Butter, garlic, and ginger in a pot

Mince one clove of garlic, grate about ½ tsp of fresh ginger, and slice 3-4 mushrooms. Add the garlic, ginger, and 1 teaspoon butter to a small saucepot. Sauté the garlic and ginger in the butter over medium heat for about one minute.

sautéed mushrooms in the pot

Add the sliced mushrooms and sauté for a few minutes more, or just until the mushrooms have softened.

Vegetable broth being poured into the pot

Add one cup vegetable broth to the pot. Turn the heat up to medium-high and bring the broth up to a boil.

Oats being poured into the saucepot

When the broth reaches a boil, add ½ cup old-fashioned rolled oats.

Cooked savory oatmeal in the saucepot

Allow the broth to come back up to a boil, then reduce the heat to medium-low and let the oats simmer for about 5 minutes, or until thickened.

Chopped spinach stirred into the oats

While the oats are simmering, roughly chop a handful of spinach. Stir the chopped spinach and ½ teaspoon toasted sesame oil into the oats.

Overhead view of a bowl full of savory oatmeal with ingredients on the sides

Give it a taste and add salt, if needed. Serve with your favorite toppings and enjoy!

A bowl of Savory Oatmeal with an egg on top

It’s also really good with an egg on top!

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Honey Sriracha Tofu

This sweet, spicy, and sticky honey sriracha tofu is addictively delicious! Add it to salads, bowl meals, noodles, wraps, and more.

The post Honey Sriracha Tofu appeared first on Budget Bytes.

I haven’t made tofu in a while but I can tell you one thing, I’m going to be making this Honey Sriracha Tofu a lot from here on out. These tasty little tofu cubes are pan-fried until crispy on the outside and then drenched in a sweet and spicy sriracha glaze. It’s simple but so addictive! They’re so good that I sat there eating the tofu right out of the pan, nearly polishing off the entire batch myself. 😬 Realistically, you’ll probably want to stretch this out to about four servings as part of a full meal, and I’ve got some great ideas for that below. 😉

honey sriracha tofu in a bowl with rice and cucumber
Serving suggestion: in a bowl with rice, cucumber, and sesame seeds.

What Kind of Tofu to Use

I suggest using either firm or extra-firm tofu for this recipe so that the tofu cubes hold their shape during frying. Even with firm or extra-firm tofu, you’ll want to stir gently to prevent the cubes from crumbling.

To add even more texture in your tofu, you can freeze the tofu (right in the package) and then thaw before pressing. This makes the tofu a little more dense and texturized, rather than soft and smooth.

Can I Substitute the Sriracha?

Sriracha is the main flavor in this recipe and it provides several flavor elements to the sauce like heat, acidity, garlic, and salt. You could potentially substitute it with another chili sauce, like chili garlic sauce, sambal oelek, or maybe even gochujang. But if you’re looking for a non-spicy option, it will take several ingredients to replace all the flavors contained in the sriracha. I suggest using this recipe for Pan Fried Sesame Tofu as a non-spicy alternative.

Close up of honey sriracha tofu in the skillet

Make it Vegan

To make this honey sriracha tofu vegan you only need to swap one ingredient—honey. Substitute the honey with either brown sugar or agave nectar. Brown sugar is my top choice because I love the deep flavors that the molasses in the brown sugar provides.

Use Non-Stick Cookware for Best Results

Cornstarch helps create a nice crispy coating on the tofu, but cornstarch also likes to stick to cookware. For that reason, I suggest using some type of non-stick cookware, whether that be ceramic, cast iron, or Teflon.

How to Serve Honey Sriracha Tofu

Do as I say and don’t do as I do (almost eat the entire batch straight out of the skillet). Use this honey sriracha tofu to top salads, like Crunchy Cabbage Salad or Cold Peanut Noodle Salad. Make it into a bowl meal with rice and cooling cucumbers (as pictured) and maybe some Peanut Lime Dressing. Or add it to some noodles like these Sesame Noodles with Wilted Greens or Garlic Noodles. You could even stuff it into a big tortilla with Crunchy Cabbage Salad and make it a wrap!

Honey sriracha tofu in the skillet with a spatula, ingredients on the sides
Close up of honey sriracha tofu in the skillet

Honey Sriracha Tofu

This sweet, spicy, and sticky honey sriracha tofu is addictively delicious! Add it to salads, bowl meals, wraps, and more.
Total Cost $2.64 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 15 minutes
Press Time 30 minutes
Total Time 1 hour
Servings 4
Calories 161kcal
Author Beth – Budget Bytes

Ingredients

  • 14 oz. extra firm tofu $1.79
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp honey $0.24
  • 2 tsp soy sauce, divided $0.04
  • 1/4 tsp crushed red pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 1 Tbsp cornstarch $0.03
  • 2 green onions, sliced $0.22

Instructions

  • Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.
  • While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.
  • Cut the pressed tofu into ½-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.
  • Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.
  • Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon (1 Tablespoon) cornstarch has been added to the tofu.
  • Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).
  • Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.
  • Top the honey sriracha tofu with sliced green onions and serve.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Sodium: 405mg | Fiber: 1g
close up of honey sriracha tofu in a bowl with cucumber

How to Make Honey Sriracha Tofu – Step by Step Photos

Homemade tofu press with cutting boards and cast iron skillet

Drain one 14oz. block of firm or extra-firm tofu. Press the tofu for 30 minutes using either a tofu press, or a homemade press like in the photo above. To make the homemade press, place the block of tofu on a plate or rimmed baking sheet, then top with a cutting board and a heavy object, like a cast-iron skillet or pot of water.

honey sriracha sauce

While the tofu is pressing, prepare the honey sriracha sauce. Stir together 2 Tablespoons sriracha, 2 Tablespoons honey, 1 teaspoon soy sauce, and ¼ teaspoon crushed red pepper.

pressed tofu with liquid all around the dish

You can see how much more liquid came out of the block of tofu after pressing for 30 minutes. Pour off the excess liquid.

Cubed tofu on a cutting board

Cut the block of tofu into ½-inch cubes and lightly pat dry with a paper towel.

cooking oil and soy sauce in a large bowl

Add 2 Tablespoons of cooking oil and one teaspoon soy sauce to a large bowl. Whisk until they are somewhat combined, then add the cubed tofu and gently stir until the tofu is coated.

cubed tofu in the bowl with cornstarch

Add one teaspoon cornstarch to the bowl with the tofu and gently stir again. Repeat two more times until you’ve added 3 teaspoons (or one tablespoon) cornstarch and the tofu is coated.

cooked tofu cubes in a skillet

Heat a large non-stick skillet over medium heat. When the skillet is very hot, add the tofu. The tofu is coated in oil, so there is no need to add extra oil to the skillet. Cook the tofu, stirring occasionally, until it is golden brown and crispy on all sides.

honey sriracha sauce being poured over the tofu in the skillet

Pour the prepared honey sriracha sauce over the tofu.

finished honey sriracha tofu in the skillet garnished with sliced green onions

Continue to cook over medium heat, stirring occasionally, for 1-2 minutes more or until the sauce is thick and sticky. Top with sliced green onions and serve!

honey sriracha tofu in a bowl with rice, cucumber, and sesame seeds

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Pesto Cheese Toast

Pesto has been a champion ingredient in my kitchen for a while. Although it is a slightly more expensive item, a little bit goes a long way toward adding flavor to a meal. This Pesto Cheese Toast is a super simple treat that can be served as a party appetizer, a side with dinner, or […]

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Pesto has been a champion ingredient in my kitchen for a while. Although it is a slightly more expensive item, a little bit goes a long way toward adding flavor to a meal. This Pesto Cheese Toast is a super simple treat that can be served as a party appetizer, a side with dinner, or even just a little snack. It’s kind of like garlic bread‘s fancier cousin. ;) 

Originally posted 3-1-2010, updated 9-8-2021.

Pesto cheese toast on a baking sheet with bread, tomatoes and cheese on the sides

What Kind of Pesto to Use

That’s the great thing about this tasty toast, you can use any kind of pesto you have or whatever you like best. You can use a basil pesto, a sun dried tomato pesto, a kale pesto, any kind! Today I’m using a Genovese pesto, which is a creamy basil style pesto. Other good affordable pesto brands that I like are Felipo Berio, Classico, and Alessi.

What Kind of Bread to Use

This recipe works great on any French or Italian loaf bread. You can slice the bread into traditional slices, like in the photos here, or slice the loaf in half length-wise, then slice the halved bread into slices like in my Homemade Garlic Bread recipe. It just depends on the bread to topping ratio that you prefer. If you want to get a little creative, you could also basically turn this into a pesto pizza by using small pieces of naan or English muffins instead.

What to Serve with Pesto Cheese Toast

Pesto cheese toast makes a great alternative to garlic bread with any pasta dish, but it’s also great served alongside a bowl of tomato soup. These cheesy little toasts also make a great party appetizer! You can even serve it with a bowl of warm marinara for dipping. But perhaps my favorite way to serve this is with a fried or scrambled egg for breakfast. You just can’t beat that egg-pesto-tomato combo!!

close up side view of pesto cheese toast on the baking sheet

close up side view of pesto cheese toast on the baking sheet

Pesto Cheese Toast

Pesto cheese toast is an easy and delicious alternative to garlic bread. It's great for a party appetizer, snack, or side with dinner!
Total Cost $1.81 recipe / $0.45 per slice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pieces
Calories 149kcal
Author Beth - Budget Bytes

Ingredients

  • 4 slices bread $0.66
  • 2 Tbsp pesto $0.45
  • 1 Roma tomato $0.28
  • 1/2 cup shredded mozzarella $0.42

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice a loaf of French or Italian bread into ½-inch thick slices.
  • Place the slices of bread on the prepared baking sheet and spread ½ Tbps over each piece.
  • Slice the Roma tomato into 8 slices, then top each piece of bread with two slices of tomato.
  • Finally, add a large pinch of shredded mozzarella to each piece of bread.
  • Bake the toast in the oven for about 10 minutes, or until the cheese is melted and the toast is brown and crispy on the edges. Baking time may vary depending on your oven and the type of bread chosen, so keep an eye on them. Serve warm!

Nutrition

Serving: 1slice | Calories: 149kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Sodium: 304mg | Fiber: 1g

Close up of one piece of pesto cheese toast being held in a hand

How to Make Pesto Cheese Toast – Step By Step Photos

A loaf of bread being sliced

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice a loaf of French or Italian bread into ½-inch thick slices. 

pesto being spread onto the bread

Spread about a ½ tablespoon of pesto onto each slice of bread.

sliced tomatoes on pesto bread

Slice a Roma tomato into 8 slices. Top each piece of toast with two slices of tomato.

shredded cheese being added to toast

Top each piece of toast with about 2 tablespoons of shredded mozzarella (or more if you like!). 

baked pesto cheese toast on the baking sheet

Bake the toast for about 10 minutes or until the cheese has melted and the outer edges of the bread is toasty!

Finished pesto cheese toast next to the ingredients and a yellow zig zag napkin

Serve and enjoy! I ended up topping mine with a little bit of freshly cracked pepper, but there’s so much flavor in the pesto that you don’t necessarily need that!

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Raspberry Oatmeal Bars

I don’t do desserts too often, and when I do they’re usually made with simple pantry staples that I know I’m already going to have on hand. These super easy Raspberry Oatmeal Bars are the perfect example. They’re just flour, oats, sugar, baking soda, butter, and whatever jam you happen to have (in this case […]

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I don’t do desserts too often, and when I do they’re usually made with simple pantry staples that I know I’m already going to have on hand. These super easy Raspberry Oatmeal Bars are the perfect example. They’re just flour, oats, sugar, baking soda, butter, and whatever jam you happen to have (in this case raspberry). This is the perfect fun weekend baking project for when you don’t want to go out to get more ingredients and you don’t want to make anything that is too difficult, but you definitely want something sweet. 😉 

Originally posted 5-23-2010, updated 8-25-2021.

A stack of raspberry oatmeal bars viewed from the side

What Do They Taste Like?

These raspberry oatmeal bars are basically made out of the same mix that you’d use as a crumb topping for a pie. It’s rich, buttery, and has a good amount of texture, thanks to the rolled oats. When you compress this mix into a baking dish it becomes more solid and provides a base layer for the bars, but when you sprinkle it over top, it acts more like a loose crumb topping. And then you can put whatever flavor jam you like in the center!

Do Raspberry Oatmeal Bars Need to Be Refrigerated?

While you don’t need to store the baked oatmeal bars in a refrigerator, they hold their shape better when chilled, so I do prefer to keep mine refrigerated. Make sure they’re in an air-tight container to prevent them from absorbing odor and moisture.

Can I Use Quick Oats?

I used old-fashioned rolled oats for this recipe because they provide a lot more texture to the crumble mixture. You can use quick oats, which as smaller, softer pieces, in place of the rolled oats if needed.

A hand holding a stack of raspberry oatmeal bars close to the camera

A hand holding a stack of raspberry oatmeal bars close to the camera

Raspberry Oatmeal Bars

These easy Raspberry Oatmeal bars are a fast fix for your sweet tooth and they only require a few pantry staples plus your favorite jam!
Total Cost $2.86 recipe / $0.32 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 325kcal
Author Beth - Budget Bytes

Ingredients

  • 8 Tbsp Butter $0.88
  • 1 cup all-purpose flour $0.10
  • 1 cup rolled oats $0.18
  • 1/2 cup brown sugar $0.32
  • 1/4 tsp baking soda $0.02
  • 1/8 tsp salt $0.01
  • 1 cup raspberry jam $1.35

Instructions

  • Preheat the oven to 350ºF. Use a ½ tsp of the butter to grease the inside of an 8x8-inch baking dish.
  • In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
  • Cut the remaining butter into chunks, add it to the bowl with the flour and oat mixture, and use your hands to work the butter into the mixture until everything looks sort of crumbly or like damp sand, and no large lumps of butter remain.
  • Pour half of the oat mixture into the baking dish and press it down until it forms a solid layer.
  • Stir the jam to break up any clumps, then drop the jam in small spoonfuls onto the pressed oat mixture in the baking dish. Try to stay away from adding the jam too close to the edges. It's okay if the jam doesn't form a solid layer. Do not try to spread it with a spoon or knife.
  • Once all of the jam has been added on top of the bottom oat layer, sprinkle the remaining oat mixture on top, leaving it loose and crumbly.
  • Bake the oat bars for about 30 minutes or until the top is nicely golden. Remove the bars from the oven, allow them to cool, then cut into nine squares and serve.

Nutrition

Serving: 1square | Calories: 325kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Sodium: 168mg | Fiber: 2g

Overhead view of raspberry oatmeal bars cut into squares with ingredients on the sides

How to Make Raspberry Oatmeal Bars – Step by Step Photos

buttered square baking dish

Preheat the oven to 350ºF. Use about ½ tsp of butter to grease the inside of an 8×8-inch baking dish.

oats, sugar, and flour in a bowl

In a large bowl, combine 1 cup all-purpose flour, 1 cup rolled oats, ½ cup brown sugar, ¼ tsp baking soda, and ⅛ tsp salt. Stir until everything is very well combined.

Butter added to the bowl with the dry ingredients

Add 8 Tbsp butter (minus the ½ tsp used to butter the dish) to the bowl with the flour, oats, and sugar.

Butter mixed into the dry ingredients in the bowl

Work the butter into the flour and oats until the mixture looks a bit crumbly or damp. No large lumps of butter should remain.

Oat mixture pressed into the bottom of the baking dish

Pour half of the oat mixture into the baking dish, spread it out evenly, and then press it down until it is in a solid layer.

Jam spread out onto the oat mixture in the baking dish

Drop 1 cup raspberry jam (or your favorite flavor) onto the oat mixture, avoiding placing the jam right up against the baking dish (this makes it harder to remove the bars after baking). It helps if you stir the jam well first to break up any clumps, then you can drop small dollops onto the oat mixture to create a fairly even layer. Don’t try to spread the jam with a spoon or knife, as it will pull up the oat mixture.

Crumbled topping added on top of jam

Sprinkle the remaining oat mixture over top of the jam. Leave this layer loose, do not try to press it into a solid layer.

baked raspberry oat bars in the baking dish

Bake the raspberry oat bars in the preheated 350ºF oven for 30 minutes, or until the topping is nicely golden brown. Allow the bars to cool completely before cutting it into nine squares and serving. Running a knife around the edge to loosen any jam that may have baked onto the dish helps when removing the squares from the dish.

A pyramid of raspberry oatmeal bar squares with baking ingredients in the background

Enjoy the buttery, crumbly, oat goodness!

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Ranch Broccoli Pasta

This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!

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One of my all-time favorite no-brainer quick-fix meals is pasta + broccoli + butter + Parmesan (aka Bowties and Broccoli). But what I discovered this week is that sprinkling a little ranch seasoning mix over top really takes it to the next level! This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!

Overhead view of a pot full of ranch broccoli pasta

What Kind of Ranch Seasoning to Use

I used a half batch of my homemade ranch seasoning, but you can use a store-bought packet of ranch seasoning mix if you prefer. This recipe calls for 1.5 Tbsp of ranch seasoning, which is about ½ of a store-bought packet. Of course, you could always add more seasoning if you prefer!

Use Any Pasta

Another reason that I love this quick-fix meal is that you can do this with whatever shape pasta you have. So it’s a great way to use up odds and ends of boxes of pasta that you may have hanging out in your pantry (if you’re like me and rarely cook an entire pound of pasta at once).

What Else Can I Add?

As usual, this recipe is a great jumping-off point for a number of fun variations. Here are some other ingredients you can add to take this easy meal up a notch:

  • Diced grilled chicken
  • Bacon
  • Grated Parmesan
  • Grape tomatoes (sliced in half)
ranch broccoli pasta in a bowl with a fork
close up of ranch broccoli pasta in a bowl

Ranch Broccoli Pasta

This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!
Total Cost $1.71 recipe / $0.43 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 296kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. pasta (any shape) $0.50
  • 1/2 lb. frozen broccoli florets $0.72
  • 2 Tbsp butter $0.20
  • 1.5 Tbsp ranch seasoning $0.27
  • 1/8 tsp salt (or to taste) $0.01
  • 1/8 tsp freshly cracked pepper $0.01

Instructions

  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7-10 minutes).
  • When the pasta is just tender, add the frozen broccoli florets to the boiling water with the pasta, and let it sit for about one minute. Reserve a ¼ cup of the starchy pasta water, then drain the pasta and broccoli in a colander.
  • Return the drained pasta and broccoli to the pot with the burner turned off. Add the butter and ranch seasoning and stir until the butter is melted and everything is coated in the seasoning. If the pasta becomes dry while stirring, add a splash of the reserved pasta water.
  • Finally, season the pasta with salt and pepper to taste. Serve warm.

Nutrition

Serving: 1.5cups | Calories: 296kcal | Carbohydrates: 49g | Protein: 9g | Fat: 7g | Sodium: 567mg | Fiber: 3g
close up of ranch broccoli pasta in a bowl

How to Make Ranch Broccoli Pasta – Step by Step Photos

Boiled pasta and broccoli florets

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Add the frozen broccoli florets during the last minute of boiling. Reserve a 1/4 cup of the starchy pasta water, then drain the pasta and broccoli in a colander.

butter and ranch seasoning added to the drained pasta and broccoli

Add the drained pasta and broccoli back to the pot (heat turned off) and add 2 Tbsp butter and about 1.5 Tbsp ranch seasoning mix. Stir until the butter is melted and everything is coated in butter and seasoning. If the pasta become dry while stirring, add a splash of the reserved pasta water.

Finished ranch broccoli pasta in the pot with a spatula

Taste the pasta and add salt and pepper to your liking. Serve warm! So simple, so delish. :)

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Homemade Ranch Seasoning Mix

This super simple homemade ranch seasoning makes great ranch dressing and can also be used to season, meat, vegetables, pasta, and more.

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Those little packets of ranch seasoning mix that you can get at the store are pretty versatile. You can do so much more with them than just mixing up a quick batch of ranch dressing. That flavorful mix of buttermilk and herbs can be used to coat just anything in a tangy, herby, creamy goodness. But I wanted to make my own homemade ranch seasoning so I could whip up any amount needed and so I’d know every last ingredient in the mix.

Ranch seasoning mix ingredients in a small wooden bowl with lemon, garlic, and parsley on the sides

Buttermilk Powder is a Must

Most of the ingredients in this homemade ranch seasoning mix are pantry staples, but there is one special ingredient that can not be substituted, buttermilk powder, which is basically dehydrated buttermilk. Buttermilk powder provides tangy and creamy flavors without having to add a liquid to the mix. This allows you to get that classic ranch flavor in dry form, which is perfect for things like seasoning popcorn or making a dry rub for meat.

It usually comes in a small round container and can be found in the baking aisle, usually near canned evaporated milk or dry milk. I used Saco brand Buttermilk blend (the brand that I see most often in grocery stores here in the U.S.). It looks like this:

A container of buttermilk powder

How to Use Homemade Ranch Seasoning

I’m super excited to have finally made my own ranch seasoning because there are just so many ways to use it. Here are just a few ideas:

  • Season roasted potatoes
  • Stir into mashed potatoes
  • Sprinkle over popcorn
  • Season roasted chicken
  • Mix with butter to brush onto biscuits
  • Make chip dip
  • Season homemade croutons
  • Sprinkle over buttered pasta
  • Season roasted vegetables, like broccoli and cauliflower

How to Store Homemade Ranch Seasoning Mix

The recipe below is a small batch about the same as one ranch seasoning packet you’d buy in the store. If you want to scale the recipe up and save some pre-made mix you can do that. Store the ranch seasoning mix in an air-tight container away from heat and sunlight, just as you would with any dry herbs or spices. It should stay good for several months, but as with any dried herb, the flavor will slowly diminish over time.

mixed homemade ranch seasoning surrounded by other ingredients
ranch seasoning mix ingredients in a wooden bowl with ingredients on the sides

Homemade Ranch Seasoning Mix

This super simple homemade ranch seasoning makes great ranch dressing and can also be used to season, meat, vegetables, pasta, and more.
Total Cost $0.53 per batch
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 batch (about 3 Tbsp)
Calories 54kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp buttermilk powder $0.15
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp lemon pepper $0.02
  • 1/8 tsp sugar $0.01
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.01

Instructions

  • Combine all ingredients in a bowl. Use immediately or store in an air-tight container until ready to use.

To Make Ranch Dressing

  • Combine the ranch seasoning mix with ¼ cup mayonnaise, ¼ cup sour cream, and ¼ cup milk. Whisk until smooth.

To Make Chip Dip

  • Combine the ranch seasoning mix with 1 cup sour cream and stir until smooth. Let the dip sit for about 10 minutes to allow the flavors to blend.

Nutrition

Serving: 1batch | Calories: 54kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Sodium: 354mg | Fiber: 1g
close up of mixed ranch seasoning in the bowl with a measuring spoon

Use your homemade ranch seasoning mix as a dry powder to season meat, vegetables, pasta, and more. Or, use it to whip up a batch of ranch dressing or chip dip…

Ranch dressing in a bowl surrounded by carrots and celery

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Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

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I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

a small glass carafe with Italian dressing with a salad bowl in the back

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Overhead view of a spoon in a jar full of homemade italian dressing
Italian dressing in a glass carafe in front of a bowl of salad

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Total Cost $1.89 recipe / $0.24 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 130kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder* $0.02
  • 1 Tbsp Italian seasoning blend $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/2 tsp sugar $0.01
  • 2 Tbsp grated Parmesan** $0.22

Instructions

  • Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.
**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Italian dressing ingredients in a jar

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

mixed Italian dressing in a jar

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Italian dressing being poured over a large salad

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

Italian dressing in a glass carafe in front of a bowl of salad

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Oven Roasted Corn with Honey Chili Butter

Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, […]

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Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, truth be told, when corn is prepared this way it’s so good that I’d be just as happy eating it plain!

Originally posted 5-20-2011, updated 7-27-2021.

Oven roasted corn half shucked and smeared with honey chili butter on a white tray with a bowl of butter

Why Roast in the Husk?

Leaving the husk on the corn while it roasts helps hold in the corn’s natural moisture, yielding super juicy kernels that pop with sweetness when you bite into them. It’s truly amazing. Once the corn has roasted, the husks and silk peel away easily so it’s ready to eat in no time.

How to Pick Good Fresh Corn

Choosing corn that is fresh and in season is key because that’s when the corn is the sweetest and juiciest. Older corn can tend to be dry and more starchy rather than sweet. To make sure your corn is fresh, look for husks that are bright green, tight against the cob, and not dry or brown. If the silk is sticking out the top, it should look fresh, moist, and maybe a bit brown, but never black, shriveled, or dry. 

What to Serve with Oven Roasted Corn

Just give me this sweet, sweet corn by itself and I’ll be happy. But alas, that’s not a very well-rounded meal, so here are some ideas of what you can serve with this amazing corn: Fish Tacos with Cumin Lime Coleslaw, BBQ Cheddar Baked Chicken, Beef Taco Skillet, Baked Beef and Black Bean Tacos, or Cilantro Lime Chicken.

About That Honey Chili Butter…

As if the juicy roasted corn wasn’t magic enough, have you tried honey chili butter yet?? It’s perfectly sweet, a little spicy, and creamy like a dream. The heat level of the honey chili butter will depend on how spicy your chili powder is. Some brands, like McCormick, are very mild, while others can carry some substantial heat. Keep your leftover honey chili butter in the fridge, where it should stay good for a few weeks. 

Close up of oven roasted corn with a bowl of honey chili butter

Oven roasted corn on a tray, partially shucked, with a bowl of honey chili butter

Oven Roasted Corn with Honey Chili Butter

Super sweet and juicy oven-roasted corn slathered with sweet and spicy honey chili butter is a true summer treat.
Total Cost $1.75 recipe / $0.44 serving
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 1 ear each
Calories 194kcal
Author Beth - Budget Bytes

Ingredients

  • 4 ears fresh corn $1.20
  • 4 Tbsp butter, room temperature $0.37
  • 1 Tbsp honey $0.12
  • 1/2 tsp chili powder $0.05
  • 1/8 tsp salt $0.01

Instructions

  • Preheat the oven to 350ºF. Prepare the ears of corn by cutting off the very tip of the ear to remove most of the silk, and removing the outer husks (the thicker bright green layers), leaving the inner layers (the thinner lighter green husks).
  • Transfer the prepared ears of corn to the fully preheated oven, placing them directly on the oven rack. Roast for 35 minutes.
  • While the corn is roasting, prepare the honey chili butter. In a small bowl, combine the butter, chili powder, honey, and salt. Whip the mixture with a fork until smooth and evenly combined.
  • After 35 minutes the husks on the corn should be slightly browned and papery in appearance. Carefully remove the corn from the oven using oven mitts or a thick towel. Let them rest for about five minutes, then carefully pull back the husks and remove any remaining silk.
  • Serve hot with the bowl of honey butter for smearing over the kernels just before eating.

Nutrition

Serving: 1Serving | Calories: 194kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Sodium: 190mg | Fiber: 2g

 

How to Make Oven Roasted Corn – Step By Step Photos

Four fresh ears of corn, two prepped

Preheat the oven to 350ºF. To prep the ears of corn, cut the very tip off to remove most of the silk, then remove the first couple of layers of husk, leaving a few layers of the thinner husks. Basically, just remove the thicker bright green husks leaving the more tender leaves still attached (prepped ears on the right, unprepped ears on the left). Place the prepped ears of corn in the fully preheated oven, directly on the oven rack. Roast for about 35 minutes.

Butter, chili powder, and honey in a bowl

While the corn is roasting, prepare the honey chili butter. Combine 4 Tbsp room temperature butter with 1 Tbsp honey, ½ tsp chili powder, and ⅛ tsp salt.

Prepared honey chili butter in a bowl with a fork

Use a fork to sort of whip the honey chili butter together until it is evenly mixed. Set the butter aside.

Roasted corn on a tray

After the corn has roasted for 35 minutes, the husks should look slightly browned and more papery. Remove them from the oven (use an oven mitt or thick towel to grab them). I placed them on this tray just to transport them, but they roasted directly on the oven rack with no tray. Let them rest for a few minutes, then carefully peel back the husks. The remaining silk will pull off easily.

Oven roasted corn on a tray, partially shucked, with a bowl of honey chili butter

After removing the husks and silk, smear honey chili butter over the warm ears of corn. Serve immediately!

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Curry Chickpea Salad

This Curry Chickpea Salad is a fast and easy no-cook lunch that’s perfect for summer. Light, fresh, filling, tangy, and flavorful!

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Y’all know I love chickpeas. They’re easy to prepare, versatile, cheap, and full of fiber and other goodies! Chickpea salads have become one of my favorite easy preparations for chickpeas, especially now that it’s mid-summer and a million degrees out. Today I made a light and tangy Curry Chickpea Salad, that you can eat as a wrap, stuffed into a pita, or piled on top of a fresh green salad. It only takes a few minutes to prepare and makes a super tasty lunch!

Curry Chickpea Salad stuffed into a pita on a plate with grape tomatoes

What Kind of Curry Powder Should I Use?

There are so many different types of curry powder out there and they all have a unique flavor. I haven’t yet met a curry powder that I don’t like, so I can’t suggest one over another, but I’ve tried a few different brands such as Sharwoods, 365, Spice Islands, and Simply Organic. If you want to try making your own curry powder at home, here is a great recipe for curry powder from Hari Ghotra, along with a ton of great info about curry powder, its origins, and ways it can be used.

How to Serve Curry Chickpea Salad

As I mentioned in the intro, there are a few different ways to eat this Curry Chickpea Salad. I stuffed it into a pita with some lettuce for the photos here, but I’ve also wrapped it up in a tortilla to make a wrap sandwich. You can also scoop it on top of a green salad, or smash up the chickpeas and dip into it with crackers or vegetables.

I didn’t smash the chickpeas this time, but I often do to create a different texture in the salad. It really just depends on what texture you prefer or how you plan to serve it.

What Else Can I Add?

Chickpea salads are fun because you can add all sorts of other ingredients to make it fancy, if you have them. I think a grated carrot or diced red bell pepper would add a nice texture and the sweetness would work well with the curry flavor. Finely diced celery would also add a nice crunch, as would some slivered almonds. A few raisins would add a fun pop of sweetness. And lastly, if you can’t do red onion, sliced green onion would be a nice mild option to use in their place.

A hand holding a pita stuffed with curry chickpea salad
two pita pockets stuffed with curry chickpea salad on a plate with grape tomatoes

Curry Chickpea Salad

This Curry Chickpea Salad is a fast and easy no-cook lunch that's perfect for summer. Light, fresh, filling, tangy, and flavorful!
Total Cost $1.39 recipe / $0.70 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1 cup each
Calories 249kcal
Author Beth – Budget Bytes

Ingredients

  • 1/3 cup plain yogurt* $0.35
  • 1/2 tsp Dijon mustard $0.03
  • 1 tsp honey $0.06
  • 1.5 tsp curry powder $0.15
  • 1/8 tsp salt $0.01
  • 1 15oz. can chickpeas $0.55
  • 1/4 cup chopped cilantro $0.17
  • 1/4 cup finely chopped red onion $0.07

Instructions

  • Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.
  • Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.
  • Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.

Notes

*You can use either regular-style yogurt or Greek yogurt, keeping in mind that Greek yogurt will create a very thick dressing.

Nutrition

Calories: 249kcal | Carbohydrates: 38g | Protein: 13g | Fat: 6g | Sodium: 811mg | Fiber: 11g

Love chickpea salads? Try my Scallion Herb Chickpea Salad, Pesto Chickpea Salad, or Sriracha Chickpea Salad Wraps.

How to Make Curry Chickpea Salad – Step by Step Photos

Yogurt curry sauce being stirred together

First, make the yogurt curry dressing. Stir together ⅓ cup plain yogurt, ½ tsp Dijon mustard, 1 tsp honey, 1.5 tsp curry powder, and ⅛ tsp salt. You can use regular-style or Greek-style yogurt, keeping in mind that Greek yogurt will make a very thick dressing.

Chickpeas, onions, and cilantro in a bowl

Rinse and drain one 15oz. can of chickpeas. Finely dice ¼ cup red onion and chop about ¼ cup cilantro. If you want the onions to have a softer flavor, you can slice them first and soak in cold water for about 5 minutes before finely chopping.

curry dressing being poured over salad ingredients in the bowl

Pour the prepared dressing over the ingredients in the bowl.

Finished curry chickpea salad

Stir until everything is combined, give it a taste, and then adjust the salt or other ingredients to your liking. At this point, you can either leave the chickpeas whole or smash them up a bit. It’s up to you!

two pita pockets stuffed with curry chickpea salad on a plate with grape tomatoes

Today I left my chickpeas whole, but if I were going to serve them with crackers for scooping I’d probably mash them up a bit so the chickpeas don’t roll off the crackers. :) Enjoy your quick, cold, no-cook lunch!

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