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!

The post Curry Chickpea Salad appeared first on Budget Bytes.

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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Quick Veggie Pasta

Use up your leftover odds and ends in the kitchen because “anything goes” with this Quick Veggie Pasta! Make it vegetarian or vegan!

The post Quick Veggie Pasta appeared first on Budget Bytes.

Here’s your weekly reminder that not all meals need to be a huge production. Sometimes when you just toss what you have on hand into a pot or a skillet, you get really great results. I usually follow a rough template for these types of meals, but I love to experiment with what ingredients get plugged into the template. This Quick Veggie Pasta is my recent favorite “whatever goes” recipe, and you can easily add meat or make it vegan with one ingredient swap, so it’s very flexible!

Overhead view of quick veggie pasta in a skillet with tongs

Why I Love This Vegetable Pasta

This is my favorite type of fast, easy, satisfying meal. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make. :)

Pasta Options

You can literally use any type of pasta for this recipe and in any amount. Long pasta, short pasta, even tiny pasta like couscous or orzo. This is great because I rarely use a full box of pasta at once, so I always have small amounts of random pasta hanging out in my pantry that needs to be used.

And while this next tip will make purists clutch their pearls, I suggest breaking long pasta in half before cooking. This makes it easier to stir chunky objects (like vegetables) into the pasta. You’ll actually be able to mix them together in instead of the vegetables getting all pushed to the outside of the skillet with a clump of pasta in the center.

Side view of quick veggie pasta in a bowl twirled around a fork

Vegatble Options

Just as with the type of pasta, you can use virtually any vegetable here! I’ve even made this with frozen mixed vegetables and enjoyed it quite a bit. And not only is the type of vegetable flexible, but the amount is as well. Use more, less, or however much you want. The vegetables I used today are grape tomatoes, mushrooms, and spinach, but here are some other great options:

  • kale
  • peas
  • corn
  • avocado (will give the pasta a nice creamy effect)
  • edamame
  • broccoli
  • carrots
  • zucchini
  • bell pepper
  • green beans
  • onion (red, yellow, green)

The trick to swapping out the vegetables is to add them to the skillet in order of hardest to softest. A hard vegetable, like carrot, that will take longer to soften should go in the skillet first so it has time to cook, whereas a soft vegetable, like spinach, should be added last so it doesn’t overcook.

What is Nutritional Yeast?

Nutritional yeast is a deactivated form of Saccharomyces cerevisiae and is commonly used as a nutrient-dense seasoning for food. It has a yellow color has a light, flakey texture that mixes well into sauces, and a savory almost cheesy flavor. The nutritional yeast is the star of the show for this pasta dish because it really adds depth to the flavor and tons of umami.

You can usually find nutritional yeast in the grocery store near other non-refrigerated health foods. Some common brands that you’re likely to find in major grocery stores are Bragg’s and Bob’s Red Mill, but I’ve seen several stores selling it under their own name brand as well, like Trader Joes’ and Kroger.

Want to see some other ways to use nutritional yeast? Check out our nutritional yeast archives.

Overhead view of a bowl full of quick veggie pasta

Love fast pasta dishes? Check out the rest of our Quick Pasta Recipes!

Side view of quick veggie pasta in a bowl twirled around a fork

Quick Veggie Pasta

Use up your leftover odds and ends in the kitchen because "anything goes" with this Quick Veggie Pasta! Make it vegetarian or vegan!
Total Cost $3.61 rcipe / $0.90 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. linguine $0.50
  • 4 oz. mushrooms $0.75
  • 1 cup grape tomatoes $1.25
  • 1 Tbsp cooking oil $0.04
  • 4 oz. fresh spinach $0.50
  • 1 Tbsp butter* $0.09
  • 1/4 tsp garlic powder $0.02
  • 2 Tbsp nutritional yeast $0.42
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

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 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.
  • While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.
  • Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).
  • Add the tomatoes and sauté for about two minutes more, or just until they're heated through (they'll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.
  • Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.
  • Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you're tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.

Notes

*Swap with a vegan butter to make this recipe vegan.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Sodium: 200mg | Fiber: 4g
Side view of pasta in the skillet being picked up by tongs

How to Make Quick Veggie Pasta – Step by Step Photos

Uncooked linguine in a pot

Start with your pasta first because the rest of the dish will probably be done cooking by the time the pasta boils and drains. I used a ½ lb. linguine for this recipe, but you can use whatever type you’d like. Bring a pot of water to a boil, then add the pasta, and continue to boil until tender (about 7 minutes). Reserve about a 1/2 cup of the pasta water, then drain in a colander.

Sliced mushrooms and tomatoes on a cutting board

While waiting for the pasta water to boil, slice or dice up any vegetables you may be using. I’m using up my leftover mushrooms and tomatoes, so I had 4oz. mushrooms to slice and about one cup of grape tomatoes to slice in half.

Sautéed mushrooms in a skillet

Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, add the mushrooms and a pinch of salt. Sauté until the mushrooms have released all their moisture and water is no longer pooling on the bottom of the skillet (5-7 minutes).

Tomatoes added to the skillet with mushrooms

Add the tomatoes and sauté just for a couple of minutes more. They’ll continue cooking as you add more ingredients, so they don’t need to be cooked down too far here.

spinach added to the skillet with tomatoes and mushrooms

Finally, add the fresh spinach and sauté for a minute or so more, or just until it wilts.

pasta and butter added to the skillet

Add the cooked and drained pasta to the skillet along with 1 Tbsp butter. Toss until the butter melts and everything is coated in butter.

nutritional yeast and seasoning added to the noodles

Turn the heat off, then season the veggie pasta with 2 Tbsp nutritional yeast, ¼ tsp garlic powder, about ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss until the seasoning is evenly coating everything. If the pasta gets dry, just add a splash of the reserved pasta water.

finished quick veggie pasta in the skillet

Make sure to give the veggie pasta one final taste and adjust the seasonings to your liking. You can even try adding other herbs and spices! Crushed red pepper is another favorite add-in of mine.

Overhead view of a plate full of quick veggie pasta

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Sweet Corn Salsa

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.

The post Sweet Corn Salsa appeared first on Budget Bytes.

If you’ve never raw fresh sweet corn, let this recipe be a sign that you totally need to try it. Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn.

Overhead view of a bowl of sweet corn salsa with lime and salt on the side

What’s in Corn Salsa?

I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn. It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it! It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!

Do You Have to Use Fresh Corn?

You don’t have to use fresh corn for this salsa, but it’s definitely going to make the salsa top-notch. If you want to make this salsa in the off-season or just don’t have good fresh corn available, the next best choice would be frozen corn. I don’t suggest canned corn for this recipe because it will definitely throw the flavor off since it is canned in liquid that usually contains both sugar and salt.

If you want to use fresh corn but just don’t want to use raw corn, grilling the corn first will give this salsa a nice smokey flavor. You can also just do your usual boil, steam, or oven roasting.

If you need help knowing how to pick the best fresh corn, check out this short tutorial from Taste of Home about How to Pick the Best Corn.

What Else Can You Add?

If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:

  • Avocado (the fat will balance the heat nicely)
  • Cotija cheese
  • Green onion (a great sub for red onion, if needed)
  • Black beans
  • Red bell pepper

How to Serve Corn Salsa

Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal. I served mine this week on top of my Fish Tacos, but it would also be great with Beef Taco Skillet, Green Chile Chicken Enchiladas, Easy Cilantro Chicken, Creamy White Bean and Spinach Quesadillas, or Black Bean and Avocado Enchiladas.

Close up shot of fresh corn salsa from the side
overhead view of a bowl full of corn salsa

Sweet Corn Salsa

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.
Total Cost $2.65 recipe / $0.44 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 83kcal
Author Beth – Budget Bytes

Ingredients

  • 3 ears sweet corn $0.90
  • 2 Roma tomatoes $0.93
  • 1/4 cup diced red onion $0.07
  • 1 jalapeño $0.07
  • 1/4 cup chopped cilantro $0.17
  • 1 fresh lime (2 Tbsp juice) $0.50
  • 1/2 tsp salt $0.02

Instructions

  • Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
  • Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
  • Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.

Nutrition

Serving: 0.5cup | Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 196mg | Fiber: 2g
side view of a bowl full of fresh sweet corn salsa

How to Make Sweet Corn Salsa – Step by Step Photos

corn kernels sliced off an ear of corn in a baking tray

Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn. Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.

Diced roma tomatoes on a cutting board

Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels.

Diced jalapeño, red onion, and chopped cilantro

Remove the seeds from one jalapeño, then finely dice. Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro.

lime juice being drizzled over the bowl of salsa ingredients

Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top.

Stirred fresh corn salsa in the bowl

Stir until everything is combined and coated in juice and salt.

overhead view of a bowl full of corn salsa

Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices.

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“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning!

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

I know these Sandwich Rounds may look kind of like bagels, but they’re not. They’re no-knead focaccia in an “Everything But The Bagel” disguise! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape and topped with a delicious dose of Everything But The Bagel seasoning. Perfect for building epic homemade sandwiches and WAY easier than making actual bagels!

EBTB Sandwich Rounds on a cooling rack with tongs next to a bowl of seasoning

What is Everything But the Bagel Seasoning?

“Everything but the bagel” seasoning is that same chunky mix of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of an “everything” flavored bagel. This seasoning is super delish and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years back and can now be found in just about every grocery store (I got mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade Everything Bagel Seasoning from Two Peas & Their Pod.

What is the Texture of This Bread?

Since this is made with the same dough as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you’re into soft white bread, this isn’t the recipe for you. This bread is for those that like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being doused in Italian dressing. These sandwich rounds won’t bow under pressure!

Can I Use Whole Wheat Flour?

I’ve had success making my no-knead focaccia with up to ½ of the all-purpose flour replaced with whole wheat, but when you go beyond that the bread does tend to get really dense. Even with ½ whole wheat you’re probably going to need to increase the water a bit, as whole wheat flour tends to absorb more moisture.

These Sandwich Rounds Are Freezer Friendly

One of the best parts about making your own bread is that you can keep in the freezer and have fresh, homemade bread on hand all the time. To store your sandwich rounds in the freezer, make sure to let them cool to room temperature first. Then transfer them to a gallon-sized freezer bag and place them in the freezer. They’ll be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they’ll be good in the fridge for about 3-4 days (air-tight container).

A sandwich made with the EBTB Sandwich round next to the rest of the batch on a cooling rack
EBTB Sandwich Rounds on a cooling rack with tongs

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning.
Total Cost $1.54 recipe / $0.26 each
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 179kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour (plus some for dusting) $0.30
  • 3/4 tsp salt $0.03
  • 1 tsp instant yeast (or bread machine yeast) $0.45
  • 1.25 cups water $0.00
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp Everything But The Bagel Seasoning $0.60

Instructions

  • Combine the flour, salt, and yeast in a bowl and stir until very well combined.
  • Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.
  • Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.
  • Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.
  • Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.
  • Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.
  • Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).
  • Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.

Nutrition

Serving: 1sandwich round | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Sodium: 558mg | Fiber: 2g
Side view of a sandwich made on an EBTB Sandwich Round

How to Make EBTB Sandwich Rounds – Step by Step Photos

Dry ingredients for sandwich rounds in a bowl

Stir together 2 cups of all-purpose flour with 1 tsp instant yeast (or bread machine yeast) and ¾ tsp salt. Make sure they’re very well combined.

Water being poured into the bowl of flour

Add 1.25 cups water and 1 Tbsp olive oil.

Sticky bread dough in the bowl

Stir until it forms a sticky ball of dough. There should be no dry flour left on the bottom of the bowl. Loosely cover the dough and let it rise at room temperature for two hours.

Risen dough being scraped from the sides of the bowl

After two hours the dough should have doubled in size and should be very fluffy and bubbly in texture. Sprinkle some flour on top to keep it from sticking (because it WILL be sticky), then use your hands to scrape it off the sides of the bowl.

Dough divided into six pieces

Turn the dough out onto a floured surface and divide it into six pieces.

Rolled out dough rounds

Use flour as needed to keep the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flattened circle about 4 to 5-inches in diameter.

Water being brushed on top of the sandwich rounds

Place the flattened rounds onto a parchment-lined baking sheet. Brush a thin layer of water on top of each one (this helps the seasoning stick).

Seasoning being sprinkled on top of sandwich rounds

Sprinkle about one teaspoon of Everything But the Bagel Seasoning on top of each round. Let the rounds rise at room temperature for 30 minutes.

Risen sandwich rounds

Toward the end of the rise time, begin preheating the oven to 400ºF. Once risen, use your fingers to press dimples into the sandwich rounds. This helps them stay flat as they bake.

Baked sandwich rounds

Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.

A stack of EBTB sandwich rounds on a cooling rack

Transfer the sandwich rounds to a cooling rack to cool until room temperature, then serve or save for later! Once cooled, I keep mine in an air-tight container either in the refrigerator for a few days, or in the freezer for up to about 3 months.

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Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.

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This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day. A scoop of riced cauliflower creates an extra thick and creamy texture in the smoothie without adding any weird flavor. Combine the thick texture with the coffee chocolate flavor and I dare say this smoothie reminds me of a Wendy’s Frosty!

Overhead view of two glasses full of coffee chocolate breakfast smoothies

Cauliflower Options

If you’re not down with the whole cauliflower-in-a-smoothie idea, a basic coffee-chocolate-banana smoothie is also good. The cauliflower does make it a little thicker and more ice-cream-like, though.

If you have a powerful blender, frozen cauliflower florets will work in place of riced cauliflower. Using rice cauliflower just makes it easier to blend until smooth for less powerful blenders.

Coffee Options

I used instant coffee (freeze-dried coffee) for this smoothie because it’s incredibly easy to work with. It’s inexpensive, it blends into the smoothie easily, and, since it’s shelf-stable, you can keep it on hand without it going bad (it’s also really good to add to chocolate cake). If you prefer not to use instant coffee, you can use strongly brewed coffee or espresso that has been chilled. I would substitute ¼ to ½ of the milk listed in the recipe below with coffee.

Sweeten to Your Liking

The banana provides a subtle sweetness to this smoothie on its own, but I do prefer to add a little extra sugar to balance the cocoa powder and coffee, which are both naturally bitter. But this recipe is extremely flexible and you can use any type of sweetener you like and in whatever quantity you like. Just blend up your smoothie and then add your chosen sweetener to taste.

Can I Skip the Banana?

I don’t recommend skipping the banana in this recipe because frozen bananas also contributes quite a bit to that ice-cream-like texture, as well as adding a little natural sweetness. If you’re not a banana lover, don’t worry, you can’t really taste it in the end product.

Two chocolate coffee smoothies in small glasses with straws
overhead view of two glasses full of chocolate coffee breakfast smoothie with straws

Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.
Total Cost $0.84 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 16oz.
Calories 258kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Add all of the ingredients to a blender and blend until smooth. Taste and adjust the sweetness to your liking. Serve immediately.

Notes

*You can use any type of milk or non-dairy milk. The creamier the milk, the better.
**Use any type of sweetener you prefer.

Nutrition

Serving: 1smoothie | Calories: 258kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Sodium: 132mg | Fiber: 5g

How to Make Chocolate Coffee Breakfast Smoothies – Step by Step Photos

chocolate coffee breakfast smoothie ingredients

All you need for this smoothie is some banana, rice cauliflower, unsweetened cocoa powder, instant coffee, and milk. Oh, and a little sugar or your favorite sweetener (not pictured). You’ll want the banana and riced cauliflower to both be frozen for the most ice-cream-like flavor and texture. Here is a tutorial on how to freeze bananas and how to make riced cauliflower.

Milk being poured into a blender with cauliflower, bananas, cocoa, and instant coffee

Add ½ cup frozen riced cauliflower, ½ of a frozen banana, 1 Tbsp unsweetened cauliflower, 1 Tbsp instant coffee, ½ tsp sugar, and 1 cup milk to a blender (you can wait to add the sugar until after blended if you want to sweeten to taste).

Blended smoothie in the blender cup

Blend the smoothie until smooth. Taste and adjust the sweetness, if needed.

chocolate coffee breakfast smoothie dripping off a spoon into the blender cup

Look at how rich and creamy this chocolate coffee breakfast smoothie is!! I’m telling you, major Frosty vibes with this one.

overhead view of two glasses full of chocolate coffee breakfast smoothie with straws

This recipe makes either one large chocolate coffee breakfast smoothie or two smaller smoothies. Dessert or breakfast, what do you think?

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Oven Roasted Ratatouille

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, […]

The post Oven Roasted Ratatouille appeared first on Budget Bytes.

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, I think you’re going to love it. It kind of reminds me of pizza, but like, made out of really pretty vegetables (and it certainly made my house smell like pizza).

Originally posted 5-19-2014, updated 7-8-2021.

Overhead view of oven roasted ratatouille in the casserole dish with a serving spoon

What is Ratatouille?

Ratatouille is a classic French dish made of stewed vegetables, like tomato, zucchini, eggplant, onion, and bell pepper. It’s rich, comforting, and perfect for sopping up with a piece of crusty artisan bread or ladling over a bowl of polenta. As with most recipes that have been around for generations, there are many interpretations of ratatouille, and I definitely took mine in a different direction.

Rather than stewing the vegetables together in a pot, I chose to make an oven roasted ratatouille, which is a common alternative to the stewed version. Not only is oven roasting the sliced vegetables super pretty, but it’s a little more hands-off than stewing vegetables in a pot, which I appreciate. I also added marinara sauce to the bottom of my casserole dish which ends up mixing with the juices from the vegetables and creating the most delicious sauce (get some bread ready for dipping). Lastly, I topped with cheese, which definitely isn’t the norm for ratatouille, but it sure was delicious! And it really created that pizza-like effect. 

What Size Vegetables to Use

This recipe is extremely flexible. I’ve given some approximate weight values for the vegetables below, but you can really use whatever size you have available and whatever you can squeeze into your baking dish. But a word of advice–once sliced the volume of the vegetables always ends up being more than you estimated, so err on the side of smaller vegetables.

And you don’t have to make the vegetables line up or alternate perfectly in the dish. Just squeeze the slices in there and you’ll be good! I promise it will still taste great even if it doesn’t look perfect. ;) 

What Kind of Baking Dish to Use 

The size of the dish you’ll need will probably vary a bit with the size of your vegetables, but I would suggest using something in the neighborhood of a 9″x11″ rectangular casserole dish, or a 3 quart round dish. You can use a dish made with glass, ceramic, or metal. 

How to Serve Oven Roasted Ratatouille

Oven roasted ratatouille makes a delicious side dish for grilled or roasted meat, like Herb Roasted Pork Tenderloin, Garlic Butter Baked Cod, or Herb Roasted Chicken Breast. You could also serve this as part of a vegetarian meal by pairing it with something like a rich and creamy risotto or serving it on top of a bowl of polenta.

side view of ratatouille in the casserole dish

oven roasted ratatouille with a portion scooped out of the corner

Oven Roasted Ratatouille

Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.
Total Cost $5.68 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 ¾ cup each
Calories 99kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup marinara sauce $0.50
  • 1 yellow onion $0.25
  • 1 eggplant (about 1 lb.) $1.49
  • 1 zucchini (about ½ lb.) $0.71
  • 1 yellow squash (about ½ lb.) $0.55
  • 3 Roma tomatoes $0.87
  • 1 Tbsp olive oil $0.16
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 1/8 tsp salt $0.01
  • 1 cup shredded mozzarella $0.94
  • 1 Tbsp chopped parsley (optional) $0.09

Instructions

  • Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
  • Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
  • Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
  • Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
  • After roasting, sprinkle the chopped parsley over top, then serve.

Notes

Try to purchase vegetables that are a close size in diameter to make layering easier.

Nutrition

Serving: 1Serving | Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Sodium: 291mg | Fiber: 3g

How to Make Oven Roasted Ratatouille – Step by Step Photos

Eggplant, onion, squash, and tomatoes whole on a cutting board

For this recipe, I used one small eggplant (about 1 lb.), one yellow onion, one yellow squash (1/2 lb.), one zucchini (½ lb.), and three Roma tomatoes. The eggplant, squash, zucchini, and tomatoes are the vegetables that will get layered pretty in the dish, while the onion will be hiding underneath in a base layer.

Sliced eggplant, squash, zucchini, and tomatoes

Preheat the oven to 400ºF. Thinly slice the eggplant, squash, zucchini, and tomatoes. You want everything to be similar in height when placed in the casserole dish, so for pieces with a larger diameter, you’ll want to slice those in half (I did this for the eggplant and larger ends of the squash and zucchini). Aim for ⅛-inch thick slices. 

onion and marinara in the casserole dish

Thinly slice the onion. Spread 1 cup marinara in the bottom of a large casserole dish. Sprinkle the sliced onion over top.

Layered vegetables in the casserole dish

Layer the vegetables in the dish standing up on their sides, like cards in a card catalog (wait, did I just date myself??). They do NOT need to be perfect. Just start squeezing them in as best you can. It’s nice to try to alternate them in a pattern, but once you get toward the end you might have more left of one type of vegetable, so just start popping them in there anywhere they’ll fit. Drizzle 1 Tbsp olive oil over top. Sprinkle ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp freshly cracked pepper, and ¼ tsp salt on top of the vegetables.

Roasted ratatouille in the casserole dish

Transfer the dish to the preheated 400ºF oven and roast for 40 minutes.

Cheese being sprinkled on top of the ratatouille

After 40 minutes, remove the dish from the oven and sprinkle 1 cup of shredded mozzarella on top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and creamy.

Melted cheese on oven roasted ratatouille

Top with a little chopped parsley, then serve!

oven roasted ratatouille with a portion scooped out of the corner

So delicious… and it’s just begging for a beautiful baguette to bathe in it. Mmmmm. You’ve got to spoon some of that sauce from the bottom of the pan onto your plate!

Close up side view of ratatouille in the casserole dish

Closer look? So pretty. I ❤️ vegetables!

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Funfetti Mug Cake

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast! It only takes five minutes and seven simple pantry staple ingredients!

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If you’re a fan of single serving desserts like I am, I think you’re going to love this cute little Funfetti Mug Cake. In classic mug cake fashion, this perfectly sized dessert takes only a few minutes to mix together and about 60 seconds to cook. It’s the perfect quick fix for those times when you want just a little something sweet. Plus it’s just cute and cute food makes me smile.

A funfetti mug cake topped with whipped cream, sprinkles spilled in the back

What is Funfetti, Anyway?

Funfetti cake is basically just vanilla cake with rainbow sprinkles. The sprinkles kind of look like confetti, and so it is sometimes called “confetti cake,” but somewhere along the line someone coined the term funfetti (fun + confetti) because, let’s just face it, sprinkles are FUN. And I guess that name stuck! Now you can find “funfetti” everything, from frosting to cake mixes, cookies, and more.

Frosting Options

The recipe below is just for the cake part of the funfetti mug cake. There are a lot of options for the topping, so I wanted to leave that part up to you.

Whipped Cream – It’s really difficult to make just a couple of tablespoons of frosting at once, so I found whipped cream to be the most reasonable option for topping this mug cake. You will want to let the cake cool a bit before adding whipped cream, or else the whipped cream will melt.

Buttercream – You can kind of create a make-shift buttercream frosting by mixing 2 Tbsp room temperature butter, ¼ cup powdered sugar, 1 tsp milk, and ⅛ tsp vanilla. You’ll want to use a fork to vigorously “whip” the ingredients together until they get sort of aerated. Since it’s such a small amount, it’s tricky and doesn’t turn out quite as well as a normal-sized batch of frosting where you’d use a mixer to whip air into the frosting.

Cream Cheese Frosting – Similar to the buttercream frosting above, you can mix together 1 oz. room temperature cream cheese, 1 Tbsp room temperature butter, 1 tsp milk, ⅓ cup powdered sugar, and ⅛ tsp vanilla. Again, you’ll want to try to “whip” it as best you can with a fork until slightly aerated.

Ice Cream – OR you could just go all out and top your mug cake with a scoop of vanilla ice cream. Honestly, that actually sounds like the best choice. ;)

Can I Make This Funfetti Mug Cake Vegan?

Yes, this mug cake should be pretty easy to make vegan. You can use any type of dairy milk alternative in place of the whole milk listed in the recipe, and simply substitute a store-bought vegan butter in place of the dairy butter. It’s also a good idea to check the ingredients on your sprinkles just to make sure those are vegan as well.

What Size Mug to Use

I’m used a small 8oz. mug for my funfetti mug cake and it completely filled the mug and even domed out over the top. I would suggest using a mug anywhere in the 8-12oz. size range for this mug cake.

a spoon lifting a bite of the funfetti mug cake out of the mug
a spoon lifting a bite of the funfetti mug cake out of the mug

Funfetti Mug Cake

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast!
Total Cost $0.41 each
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1
Calories 313kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup all-purpose flour $0.03
  • 1 Tbsp sugar $0.02
  • 1/4 tsp baking powder $0.02
  • 1 tsp rainbow sprinkles $0.10
  • 3 Tbsp milk $0.08
  • 1 Tbsp butter (melted) $0.09
  • 1/4 tsp vanilla extract $0.07

Instructions

  • Add the flour, sugar, baking powder, and sprinkles to a microwave safe mug (8oz. or larger). Stir until everything is well combined.
  • Add the milk, melted butter, and vanilla extract to the mug. Stir until a soft batter forms, making sure to scrape all the flour out of the corners of the mug.
  • Microwave the mug cake for about 60 seconds, or until it has puffed to about 2-3 times the volume. Cook time will vary with the wattage of your microwave (I used a 1000 watt microwave and 60-70 seconds was perfect).
  • Allow the mug cake to cool for a few minutes and then top with your preferred frosting option, or enjoy unfrosted.

Nutrition

Serving: 1mug cake | Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Sodium: 226mg | Fiber: 1g
Overhead view of an unfrosted funfetti mug cake with a spoon on the side and sprinkles in the background

How to Make A Funfetti Mug Cake – Step by Step Photos

mug cake dry ingredients in the mug

First, combine the dry ingredients. Add ¼ cup all-purpose flour, 1 Tbsp sugar, ½ tsp baking powder, and 1 tsp rainbow sprinkles to a mug (8oz. or larger). Stir until everything is really well combined.

Wet ingredients added to the mug

Next, add 3 Tbsp milk, 1 Tbsp melted butter, and ¼ tsp vanilla extract.

uncooked funfetti mug cake batter in the mug

Stir everything together until it forms a soft batter. Make sure to scrape all the dry flour out of the bottom corners of the mug.

Cooked funfetti mug cake

Microwave the mug cake for about 60 seconds, depending on your microwave wattage (I’m using a 1000 watt microwave). The mug cake should puff up to about 2-3 times the volume of the uncooked batter.

A funfetti mug cake topped with whip cream, a scoop taken out of the side

Either eat the mug cake as-is or let it cool a few minutes then top with your favorite icing. Whipped cream is an easy option, but a scoop of vanilla ice cream on top would also be sublime. I’ve also listed a couple of options for making small-batch frosting in the blog post above the recipe.

The post Funfetti Mug Cake appeared first on Budget Bytes.

Summer Gazpacho

When the summer heat is at full blast and the last thing you want to do is cook, it’s time to make Gazpacho. It’s cold, refreshing, it only takes a few minutes to make, and you never have to turn on the stove. Plus, the leftovers are *chef’s kiss* delicious, so you can eat for […]

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When the summer heat is at full blast and the last thing you want to do is cook, it’s time to make Gazpacho. It’s cold, refreshing, it only takes a few minutes to make, and you never have to turn on the stove. Plus, the leftovers are *chef’s kiss* delicious, so you can eat for the next few days with no extra work! So hit up those summer farmers’ markets, grab some fresh produce, and let’s make some gazpacho!

Originally posted 5-3-2010, updated 7-3-2021.

side view of three bowls of summer gazpacho topped with avocado

What is Gazpacho?

Gazpacho is a cold, tomato-based soup made with puréed vegetables and other ingredients like bread, herbs, or even fruit. It kind of reminds me of salsa, but with a different flavor profile (so if you’ve ever been tempted to eat salsa straight, gazpacho might be for you). This recipe originated in the Iberian peninsula, namely Portugal and Spain, and has since spread around the world. And like many recipes that have been around for hundreds of years, there are many interpretations of this classic summer soup. 

My interpretation of gazpacho is definitely a little non-traditional. For one, I used canned crushed tomatoes and vegetable juice (like V8) in place of fresh tomatoes. Yes, this will make some people clutch their pearls, but I like the full-bodied flavor that the crushed tomatoes bring to the party. Second, I don’t use bread in my gazpacho, which is a common ingredient in traditional gazpacho recipes. Blending a soft bread into the soup gives it an almost creamy flavor and is another way of adding body, so the soup isn’t too watery.

How Do You Serve Gazpacho?

CHILLED. While this soup is pretty tasty even at room temperature, it’s ultra-refreshing when chilled and can really take the edge off that intense summer heat. I like to serve it with some crusty bread on the side for dipping, because every meal is better with a little crusty bread on the side, IMHO. It would also be great with some garlic bread, a grilled cheese sandwich, or even some cold pasta salad on the side. And if you want to add a little protein, a few cooled cooked shrimp would be marvelous in this soup!

What Else Can I Add?

Gazpacho is wonderful because it’s very flexible, and that’s another reason there are so many interpretations of this delicious soup. Here are some other ingredients you can toss in, if you have them on hand:

  • Fresh herbs (basil, oregano, parsley, cilantro, tarragon, chives)
  • Soft bread (as mentioned above, this makes the soup almost creamy and gives it body)
  • Red wine vinegar or sherry vinegar in place of the lemon juice
  • Red bell pepper
  • Jalapeño
  • Avocado (try blending it into the soup for a creamy texture, instead of using it as a topping)
  • Watermelon
  • Tomatillos

In addition to adding ingredients into your gazpacho, you can have a lot of fun with the toppings. Here are some ideas for topping your gazpacho:

  • Steamed shrimp (cooled)
  • Croutons 
  • A drizzle of pesto
  • A drizzle of olive oil
  • A drizzle of chile oil
  • A drizzle of balsamic glaze
  • A spoonful of corn salsa
  • Fresh chopped herbs
  • Flakey sea salt
  • A pinch of crumbled feta

Overhead view of three bowls of summer gazpacho

Overhead view of three bowls of summer gazpacho

Summer Gazpacho

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!
Total Cost $3.83 recipe / $0.96 serving
Prep Time 15 minutes
Cook Time 0 minutes
Chill 30 minutes
Total Time 45 minutes
Servings 4 1 cup each
Calories 184kcal

Ingredients

  • 1 15oz. can crushed tomatoes $0.69
  • 1 cup vegetable juice (like V8) $0.35
  • 1/2 sweet onion (about 1 cup chopped) $0.40
  • 1/2 cucumber (about 2 cups chopped) $0.50
  • 1/2 cup fresh parsley $0.35
  • 1/2 cup fresh cilantro $0.20
  • 1 clove garlic, minced $0.08
  • 1 Tbsp olive oil $0.16
  • 1 tsp salt $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 tsp lemon juice $0.04
  • 1 avocado $0.99

Instructions

  • Add the crushed tomatoes and vegetable juice to a food processor or blender.
  • Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.
  • Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.
  • Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

Nutrition

Serving: 1Serving | Calories: 184kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Sodium: 839mg | Fiber: 7g

three bowls of gazpacho from the side, a spoon in one

How to Make Easy Summer Gazpacho – Step by Step Photos

Crushed tomatoes and vegetable juice in food processor

Add one 15oz. can crushed tomatoes and 1 cup vegetable juice (like V8 juice) to a food processor or blender.

onion, cucumber, and herbs added to food processor

Cut ½ sweet onion (about 1 cup) and 1/2 cucumber (about 2 cups) into chunks. You can peel the cucumber or leave it unpeeled. Peeling the cucumber will allow your gazpacho to have a more vibrant red color. Wash the parsley and cilantro well. Mince the garlic. Add the onion, cucumber, ½ cup fresh parsley, ½ cup fresh cilantro, one garlic clove (minced), 1 Tbsp olive oil, 1 tsp salt, ¼ tsp freshly cracked pepper, and 2 tsp lemon juice to the food processor or blender. 

Finished gazpacho in the food processor

Purée the ingredients, or leave them slightly chunky, if you prefer. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for about 30 minutes before serving. It’s not a bad idea to give it one final taste after refrigeration, as the flavors will begin to melt and shift as the soup refrigerates.

Four bowls of gazpacho topped with avocado and cilantro

Dice the avocado and add chunks to each bowl. I also like to drizzle just a bit more olive oil and sprinkle a little extra pepper over each bowl, but that’s optional. The avocado really takes it to the next level, though, so I wouldn’t skip that!

a spoonful of summer gazpacho being lifted from the bowl

Enjoy that cool, refreshing tomato-cucumber flavor!

The post Summer Gazpacho appeared first on Budget Bytes.

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Southern Style Potato Salad

People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo […]

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People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo and mustard. It’s rich, creamy, tangy, and with just the right amount of crunch. Southern Style Potato Salad is what comfort food dreams are made of. 

Originally posted 3/12/2010 updated 6/23/2021

front view of a bowl full of southern style potato salad

What is “Southern Style” Potato Salad?

Southern Style Potato Salad has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery and sweet relish. I do like my potato salad with slightly less dressing, rather than super heavy or goopy, so if you like yours more “wet” you may want to make more dressing.

What Kind of Potatoes are Best for Potato Salad?

Waxy potato varieties, like Yukon Gold or red potatoes, are best for potato salad because they hold their shape and don’t break down quite as easily as russet, which are great for mashed potatoes. Waxy varieties also tend to have a creamier texture, rather than mealy, so they’re extra luscious in this potato salad.

Substitutions

Potato salad is pretty flexible and every family has their own special way of making it. In general, here are a few items that are pretty easy to substitute without straying too far from the souther style potato salad roots:

  • Red onion in place of the green onion
  • Apple cider vinegar in place of the red wine vinegar
  • Lawry’s or other seasoning salt in place of the Tony’s Chachere’s
  • Dill relish in place of sweet relish
  • Creole mustard in place of yellow mustard

How Long Does it Stay Good?

Potato salad will stay good in the refrigerator for about 3-4 days. If you can not finish a full 8-cup batch within that amount of time, consider making a half batch instead. Simply change the number of servings in the recipe below and all the ingredient amounts will adjust accordingly.

What to Serve with Potato Salad

Potato salad is a potluck and summer BBQ classic! You really can’t beat the creamy combination of potato salad with sweet and tangy BBQ sauce. This week I ate my potato salad along side my BBQ Cheddar Baked Chicken and Three Bean Salad, but it would also make a great side dish for Brown Sugar Roasted Pork Loin, hamburgers or Black Bean Burgers, or Blackened Salmon with Zucchini.

potato salad on a plate with bbq chicken and three bean salad

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

Southern Style Potato Salad

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.
Total Cost $5.56 recipe / $0.70 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 297kcal
Author Beth - Budget Bytes

Ingredients

  • 3 lbs. Yukon Gold potatoes $3.49
  • 1 tsp. salt $0.03
  • 2 large eggs $0.42
  • 3/4 cup mayonnaise $0.75
  • 1 Tbsp yellow mustard $0.08
  • 1 Tbsp sweet relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1/2 tsp Tony Chachere’s seasoning* $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 green onions $0.22
  • 2 ribs celery (1 cup chopped) $0.32

Instructions

  • Peel, wash, and chop your potatoes into one inch cubes. Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch. Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Briefly rinse with cool water to cool the potatoes.
  • While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
  • While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
  • Finely dice the celery, and slice the green onions.
  • Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
  • Taste and adjust the mustard or seasoning to your liking, then serve.

Notes

*Or your favorite seasoning salt

Nutrition

Serving: 1Cup | Calories: 297kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Sodium: 583mg | Fiber: 4g

Scroll down for the step by step photos!

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

How to Make Creamy Southern Potato Salad – Step By Step Photos

Peeled and diced potatoes in a colander
Peel and cube 3 lbs. of potatoes. Rinse the potatoes briefly with cool water to remove excess starch. This will help prevent your potato salad from getting dry and gluey.

Cooked potatoes in a pot

Add the cubed potatoes to a large pot and cover with cool water. Add 1 tsp salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes until they’re tender (about 10 minutes, depending on the size of the cubes). Use a fork to pierce one of the larger pieces to test the doneness and make sure they are fully tender. There’s nothing worse than hard potatoes in your potato salad! Drain the cooked potatoes in a colander and rinse again briefly with cool water to cool the potatoes and rinse away excess starch. Let them drain well.

Eggs in a pot with water

While the potatoes are boiling, cook the eggs. Add your eggs to a small pot (I cooked extra just to have on hand) and cover with cool water. Bring the pot up to a boil and then let the eggs boil for one minute before turning off the heat. Let the eggs sit in the hot water with a lid on top and the heat turned off for 15 minutes, then carefully pour out the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs and dice them.

potato salad dressing ingredients in a bowl

Make the dressing for the potato salad by combining 3/4 cup mayonnaise, 1 Tbsp mustard, 1 Tbsp red wine vinegar, 1 Tbsp sweet relish, 1/2 tsp Tony Chachere’s or your favorite seasoning salt, and some freshly cracked pepper. Whisk the ingredients together, taste, and add more seasoning salt if desired. Remember, you want the dressing to be heavily seasoned because the flavor will be less pronounced once mixed with the potatoes.

bottle of tony chachere's seasoning

This is the Tony Chachere’s seasoning that I use in my potato salad dressing. If you don’t have access to this, you can use any sort of basic seasoning salt, like Lawry’s

Diced celery and sliced green onion on a cutting board

You can also finely dice 2 ribs of celery and slice 2 green onions while waiting for the potatoes and eggs to cook.

Potatoes, eggs, green onion, and celery in a bowl

Place the cooled potatoes in a large bowl along with the diced celery, sliced green onion, and diced eggs. 

Dressing being poured into the bowl with the potato salad ingredients

Pour the dressing over the ingredients in the bowl and then stir until everything is combined and coated in the dressing. To make the Southern Style Potato Salad slightly less chunky, mash the potatoes as you stir.

Finished potato salad in a bowl with a spatula

Taste the potato salad and adjust the mustard or seasoning to your liking.

Finished potato salad in a serving bowl with ingredients on the sides

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