Category Archives: Healthy

Comfort food, Dips and Sauces, Healthy, Main Dishes, Pasta, Sneaky Healthy, Vegetarian

Blender Pesto Sauce

July 24, 2016 BudgetEpicurean 1 Comment

One of my favorite things about summer is all the fresh delicious produce, including fresh herbs. Basil in particular seems to grow really well near me in CT, last summer it turned into a huge bush of a plant, and this year’s crop looks promising for the same. As you may or may not know, to keep basil producing you need to harvest regularly to encourage new growth and discourage the plant from going to seed.

That’s great news for those who love basil, like me! Pesto is such a great, fresh, summer recipe that can be way easier than you may think. Many people are intimidated by pesto, thinking Pine nuts are way too expensive for me, or I don’t want to grate fresh hard cheeses just for a weeknight dinner.

Well, don’t worry this recipe is super low-stress! And super low cost too, if you have your own basil plant. During the summer, even if you don’t have basil of your own, it is super affordable at a farmer’s market as it peaks in production. This recipe uses fresh basil, but you can SO EASILY slip other greens in here! Try adding fresh chives, green onion, swiss chard, spinach, collards, or arugula. Just keep it less than 1/3 the total volume and use mostly basil.

This recipe is made in the blender, which saves you the trouble of chopping or blending yourself. Just add you ingredients, adjust as needed, and whir away. Mix in the cheese just before serving, and you have a super quick, super healthy meal in minutes.

Ingredients:

2 cups basil (optional extra greens)
3-4 tbsp extra virgin olive oil
2 large cloves fresh garlic
1/4 cup walnut pieces (or pine nuts)
1/2 cup grated Parmesan cheese (I used the green can stuff, you can also buy fresh hard cheese and grate it yourself to be more authentic)
Dash of lime or lemon juice
Sea salt or garlic salt to taste
Dash of cooking water from pasta, or hot water

Step 1: Add the basil and greens into your blender, and whir once or twice. Toss in the garlic, walnuts, and olive oil. Blend for a minute.

Step 2: Using a spatula, push the pieces down the sides of the blender. Continue blending and pushing it back down to blend it all together. Meanwhile, boil your pasta and drain, reserving a bit of the cooking water.

Step 3: Pour the pesto into a bowl, using a spatula to get it all out. Mix in the lime or lemon juice and sea salt or garlic salt to taste. Then mix in the cheese, and add the hot cooking water until it is the consistency you desire.

Step 4: Mix the pesto into your fresh pasta, and enjoy! I served this with garlic bread and an extra sprinkle of Parmesan on top. Some swiss chard and arugula is hiding in there, and no one was the wiser, I got two males to eat this and praise how good it was! Give it a try and see if you don’t want this to become a staple of your summer meals.

(Oh, and if you still have more basil left over, pesto freezes well, or try making some blueberry basil iced tea to go with the pasta!)

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Beverage, Healthy, Less than 5, Vegan

Blueberry basil iced tea

July 10, 2016 BudgetEpicurean Leave a comment

July means blueberry season here in Connecticut, and boy am I happy about that! I am thrilled to have a farm share this year from Farmer Joe’s Gardens in Wallingford. Someday I’ll write a whole post about CSA’s and why they are amazing fantastic and wonderful. But for now, let me just brag on these blueberries!

I’m not knocking store bought or frozen blueberries, no matter what form they take blueberries are one of the most powerful sources of antioxidants and nutrients. But you haven’t truly tasted a blueberry until you have an organic, farm fresh, just picked berry. They are so sweet, yet tart, plump and juicy and delicious! I could nom a whole pint in one night if I’m not careful!

Our farm share also gave us a baby basil plant, which is awesome because I love basil in pesto! I already had a big ol’ basil bush of my own too, so this new plant will become my second harvest in a few weeks. I harvested a ton of basil in anticipation of said pesto, and then wondered what else I could use it for.

Well, with the weather being as hot as it has been, in the 90s on average across the country, nice iced beverages have been what keeps me going each day. While I am all in favor of massive volumes of water in general, sometimes you want something with a different flavor. You can of course simply crush some berries and add them right to water to add some flavor.

But iced tea is really what I crave on a midsummer day. So I thought, why not use this fresh pungent basil and plump blueberries together to make a refreshing summer beverage? The flavors seems strange, until you try them together. Then you realize the truth, they were made for each other.

Ingredients:

1/4 cup blueberries
Handful fresh basil leaves
2 cups fresh brewed tea

Step 1: In a cup, crush the blueberries and muddle the basil leaves to release the juices. Add the fresh brewed tea and let it sit and brew for 5-10 minutes.

Step 2: Strain into a glass filled with ice and enjoy!

You can definitely mix this up and use other berries such as strawberries, blackberries, raspberries. Try other fresh herbs like mint, sage, or lavender. And if you want, you can make this an adults-only tea and add a shot of rum or iced tea schnapps!

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Casseroles, Comfort food, Healthy, Less than 5, Main Dishes

One-Pan Buffalo Chicken Potato Bake

June 19, 2016 BudgetEpicurean 16 Comments

Do you love tasty food?

Do you love having fewer dishes?

Do you love meals that you can make in under 30 minutes?

You guys. You have to try this recipe. If you only try ONE recipe from this blog, make it this one. (Unless of course you are vegetarian or allergic to potatoes or whatever.)

This dish was inspired by one of my favorite blogs Don’t Waste the Crumbs, but upon Googling I found oodles of variations! You can use any vegetable your heart desires, change up the type of hot sauce, and add as much or as little of any type of cheese that you want. And the best part is that I nearly always have all the ingredients in the house already, so no extra trips to the store.

Combined with the fact that the ingredients are all pretty darn frugal, that makes this dish an instant hit with me. Using on-sale potatoes, frozen on sale mixed veggies, and even with all the fixings, a 9×13 pan costs me under $10. It is now on my “mental rotation of last-minute meal ideas” along with stir fry, chili, and tortilla soup.

The crispy roasted potatoes, the tasty shredded chicken, spice from the hot sauce with the cooling sour cream, added health boost from the carrots and veggies… mmmm now I want some!

As for the additional vegetables, I’d recommend things that you or your family like of course, and things that are quick cooking. Try spinach, peas, or thawed frozen veggies.

I used okra because I had some and I love the flavor, but go wild with mushrooms, peppers, zucchini, cauliflower, or broccoli. The more veggies you sneak in and slather in hot sauce the better!

Ingredients:

6-7 medium potatoes
1 cup shredded carrots
2 cooked chicken breasts
2 cups vegetable of choice
1/4 – 1/2 cup hot sauce
Optional: 1/4 – 1/2 cup sour cream or Ranch
Optional: 1/2 – 1 cup shredded cheddar

Step 1: Dice the potatoes to about 1-inch cubes, and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.

While the potatoes bake, cook your chicken breasts by baking, broiling, boiling, or sauteing. Or you could start with already-cooked chicken to be ahead of the game.

Step 2: Shred the cooked chicken and spread it over the baked crispy potatoes. Add the shredded carrots and other veggies.

Step 3: Layer on the hot sauce and sour cream or Ranch, if using.

Step 4: Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.

Step 5: Try to stop yourself from devouring the whole ooey-gooey pan all at once.

You are welcome.

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Administrative, Healthy, Holidays, Informative

How do you pick a wedding date?

June 5, 2016 BudgetEpicurean 2 Comments

After a while of being engaged, and a hundred people asking “SO when’s the big day?!?” which you may or may not have artfully dodged answering, you may start to wonder “Is something wrong with me? Why can’t I just pick a damn day?!”

Don’t worry. It’s okay.

And then after maybe even a little longer, you will think, “for real though, it’s time to pick. How do I pick??” Here’s my best advice. You know that scene from Miss Congeniality?

Stan Fields: Miss Rhode Island, please describe your idea of a perfect date.

While it’s worth a chuckle, this is kind of the thing you are going for.

Start off thinking about what time of year you enjoy most. Do you love the heat and bright colors of summer? Are you a fan of pastels and spring rain? Do you love the spicy smells of autumn, or are you a hibernator who dreams of the first snowfall and lives for the magical season of Christmas?

For myself, no month or day felt right just off the bat. But I have a deep connection to and love of spring. Everything from the warm rains, to the days getting longer, to the sunshine, to the buds coming out on the trees the flowers pushing up from the dirt the animals coming out of hibernation the greening that just bursts forth one day like magic… you get the idea. I’m in love with birth and renewal and life and living things. Mostly plants.

So, “sometime in the spring” was my starting point.

From there, take into account any holidays happening that time of year. Maybe the idea of sharing your big day with Christmas seems magical, or you like the idea of reusing red and silver decor. Maybe you want a big summer bash but don’t want it ruined by random all-day-long fireworks, so avoid July 4th weekend. Whatever the case, take into account whatever celebrations your country, faith, state, town, or family enjoys.

Consider options other than the stereotypical “Saturday afternoon” (even though that is exactly what I did, which I will explain later) if you want to pinch some pennies. Vendors know that Saturdays in June are the most in-demand. Demand and supply are a vicious spiral, so expect to pay more for just about everything if you plan for say Saturday at 4 pm on June 12th than on a random Wednesday in November at noon.

You could have an earlier wedding, which leads to a brunch rather than heavy dinner. This should save you some cash on both the food (breakfast foods are cheap yo!) and the booze (I’m sure we all have a few friends & relatives who have no qualms with allllllll the Bloody Mary’s, but most people will have more restraint in the AM). Also consider a later wedding post-dinner, and just have drinks and dancing afterwards with cake and cookies.

Okay, so now you should have a relatively small list of potential dates. Different websites recommend different amounts of time to give yourself, from 6 months to 2 years. It greatly depends upon you and your situation. Are you pressed for time, such as with a move or deployment or death in the family expected or birth on the way? You will have a shorter timeline. Are you a super anal OCD-planner with a list of lists you need to make and the perfect wedding day already outlined on Pinterest? Maybe you want to take some more time to go through all your options.

I personally found that 11 months was plenty enough time for me. I had the date and place nailed down within a month or so, and the rest of the details didn’t concern me too much. I could have had a wedding planned within 3 months that I would be happy with, so I had several months in between the initial 2-month flurry and the final month-of rush where I just chilled and enjoyed life. You may be a more anxious person and need more than a year to be sure all the Ts are crossed and Is dotted. That’s fine too, you do you.

Now what? Well, just as with saying “yes” and going through with a wedding, at some point, you just take the plunge and have faith it will all work out.

Pick a date from your list or calendar that meets your criteria, and go with it. Once chosen and told to people and vendors, it gets more and more difficult to change your mind, just remember that. The only other decision that really matters besides the when is the where. But we will talk about that next week…

So how about you guys? Do you have a date that mattered to you? How did you choose the “right time”?

Administrative, Finances, Healthy, Holidays, Informative

How to Deflect Wedding Questions

May 29, 2016 BudgetEpicurean Leave a comment

Alright, so you just got engaged...

And you’re already exhausted by a deluge of questions. Why does it seem like every person on the planet needs to know RIGHT NOW what kind of flowers you’ll have, and the flavor of the cake, and which song will be playing at exactly 2:30 on the day of (which you have chosen already right?!?)

If just reading that paragraph made your heart rate double, you’re in a safe place, I understand you. The feelz bro.

The good news is, there are no rules.

Let me say that again so it sinks in: There Are No Rules.

That’s my life motto, but also the truth. Society, friends, and family all have ideas about what a wedding “should” be or is “supposed” to include. But that’s a load of horse pucky (as my grandma would say). The only things a wedding “has to have” is two people in love and ready to be together forever.

Do you have that? Then everything else is icing on the (figurative, or literal) cake. Don’t have that? Then all the Kardashian flower walls and billion dollar backdrops in the world won’t make you happy.

So, you’re at a family gathering, holiday, after work happy hour, or another wedding, and the inevitable questions of your own situation arise. Here’s a few suggestions on how to (politely) tell people to mind their own d**n business.

Have a prepared line: especially if you talk with your betrothed before hand, you can present a united front. Plan a phrase or two that can answer just about any question. Things such as: “we’re taking things slow”, “We are just enjoying being engaged right now”, “we’re considering all our options before making any decisions”, or “we will let people know once we decide on anything” all work well.
Answer the questions with a question: when Aunt Rose says “So have you picked a date yet?” you respond with “no, but do you have any suggestions for the best season for a wedding?” or “No, when was yours?” This redirects the spotlight to the question asker and may make them realize their inquiries aren’t welcome. But be cautious, as some people will take this as an opening to blab on forever about their own weddings, so use with caution.
Laugh it off: depending on the audience, you can make whatever the question into a joke. When a coworker asks when the date is, you could try something like “Hopefully before I start showing!” or “as soon as we win the lottery”. Delivered in the right tone and with a smile, this lets them know that you aren’t ready to discuss details and to calm it down without being openly rude.
Change the subject: You can either come prepared with a few topics to discuss, or go off-the-cuff as the situation arises. Most people love talking about themselves, so if they ask you something you don’t want to answer you can always redirect back to them. “Gee Tom, I hadn’t thought about what to do for the bachelor party yet, what did you do for yours?” or “I know you want grand-kids mom, but I’m not ready to live up to your reputation as a mom yet! Remember that time you…” Getting people talking about themselves or some topic they are interested in frees you from being the center of attention.
Be vague but pleasant: When someone inevitably brings up their roommate who is an awesome photographer, or their cousin who is an aspiring florist, you DO NOT want to immediately commit. Things can get awkward if you agree, and it turns out you hate their work, or don’t get along, or find a better deal elsewhere. Try something like: “Email/text me the info and I’ll take a look”, “It sounds lovely, let’s talk later”, or “I’m glad <insert person who did it> enjoyed that, but we are still looking around”.
Be cautious and use the sandwich rule: For those who don’t know, the “sandwich rule” is the best way to deliver a criticism, you sandwich it in between two compliments, like so: “compliment, criticism, compliment”. Try something like: “We are so happy you’re interested in being involved in our wedding planning Nana, but we don’t really like orange and purple together. Can you help us out with baking cookies for our reception table though, you are such a great chef!”

Everyone has opinions and questions, but as the classic song “Everybody’s Free” says: “Advice is a form of nostalgia. Dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts, and recycling it for more than it’s worth”.

Oh, and if anyone asks about how much the ring cost? Totally inappropriate, and you can brush it off with something like: “More than ten dollars, but less than a million”. You wouldn’t ask how much someone made last year, or how much is in their 401K right? Just don’t do that.

How about you, have you gotten any totally inappropriate questions? How do you handle it?

Comfort food, Healthy, Main Dishes

Cashew Ginger Chicken Stir Fry

May 1, 2016 BudgetEpicurean Leave a comment

You know my biggest topics I love to talk about are: 1) Healthy food, 2) Delicious & New foods, and 3) Affordable food, right? Well, if you didn’t you do now.

Not much lights me up more than finding or creating a recipe that is good for you, quick and easy to make, and also draws rave reviews from a somewhat finicky eater. Stir fry is almost always one of those meals. Stir fry is always in my top ten for one simple reason: you can put just about anything in it.

Seriously. Chicken, beef, pork, shrimp, scrambled eggs, fish, tofu, tempeh. Broccoli, cabbage, mushrooms, carrots, zucchini, water chestnuts. Ginger, soy sauce, fish sauce, vinegar, onions, garlic, nuts.

All of the above.

Sure, there are sometimes occasional fails (for the love of god, do not put oregano into your stir fry, just trust me. Also this is proof I’ve loved stir fry at least since 2011, and how far both my cooking and writing have come since then!). But the majority of the time, the recipe of Protein + Veggie + Rice + Sauce = Magic.

For this particular recipe, I had just made a batch of My Homemade Pickled Ginger and it had aged in the refrigerator a week or two, so I was eager to try it out. I also had some black sesame seeds which had been a Christmas gift and I still hadn’t yet used. Combine that with a cheap $1 store bagged mix of broccoli slaw, free green onions that grow wild in my yard, a cup of brown rice, and some other ingredients I always have on hand, and I had a super quick, super cheap, and super satisfying dinner.

A few notes on substitutions: If you do not like cashews or don’t buy them because of cost, you can easily substitute peanuts or almonds. Or if you’re allergic, definitely omit them! (You could add a sprinkle of nutritional yeast for a boost of vitamins if you like). If you don’t like onions, use chives, or parsley, or just don’t add it in. I used brown rice because I like the texture and I like the nutrition as compared to white, but you can totally use white rice, or a 1/2 and 1/2 mixture! You can use shredded or powdered ginger instead of fresh. And if you don’t like bagged store mixes, feel free to shred your own broccoli, cabbage, and/or carrots.

Ingredients:

1 cup cooked brown rice
1 cup cooked diced or shredded chicken
1 bag broccoli slaw mix
2 tbsp olive oil or coconut oil
1/4 cup chicken stock (or veggie stock or water)
Optional: 1/2 cup sliced mushrooms
2 tbsp sliced pickled ginger
1/4 cup soy sauce
2 tbsp crushed cashew pieces
2 tbsp chopped green onion/chives
1 tbsp sesame seeds

Step 1: Put the bagged slaw mix and mushrooms in a large pan with the olive oil and stock or water and cover. Bring to a boil, and then simmer for 5-7 minutes. Once the veggies are softened, remove the lid and add the soy sauce and ginger. Add in the chicken, mix well to coat, and let the liquid evaporate until most is gone.

Step 2: Put about 1/2 cup cooked rice and 1/2 the cooked mixture on a place in whatever way visually pleases you.

Step 3: Sprinkle the crushed cashews and green onions on top. Add a sprinkle of sesame seeds, and enjoy!

Breakfast, Casseroles, Comfort food, Eggs, Healthy, Main Dishes

Mexican Breakfast Strata

April 24, 2016 BudgetEpicurean Leave a comment

Don’t you just love it when you make something that takes literally just a few minutes, but turns out amazingly delicious and also very impressive looking? Me too! So the other day, my coworkers and I realized that it was someone’s birthday. We had totally forgotten, and felt terrible, so we decided the following day would be birthday breakfast! Obviously, I volunteered to cook something. Problem was, I didn’t think that through…

The next morning, I checked the fridge, and didn’t see much besides some eggs. But whatever I made had to be transportable; sunny side up doesn’t travel well, and reheated scrambled eggs is icky. Then I saw a half loaf of bread and the light bulb went on: Strata! Strata is a breakfast casserole based mostly on eggs and bread. You can add anything at all pretty much, and it makes a delicious layered meal.

Upon checking the freezer, I found some turkey bacon, and a half bag of frozen corn and peppers/onions. Since I always keep cans of diced tomatoes and different types of beans around, it just made sense that a Mexican themed strata came together. Full disclosure: I had no idea how this would come out! I threw it all together, popped it in the oven, and got in the shower.

Once it was done, I covered it in tin foil, wrapped it in towels to keep it warm, and stuck it in a reusable bag to take it to the office. An hour later, after a round of “Happy Birthday” which was satisfactorily embarrassing for the coworker in question, came the moment of truth. I pulled out the pan, uncovered the casserole, and the whole room erupted in “Oh my GOSH that looks amazing!” and “that smells SO good, what is it!?”. Once we dug in, the compliments just kept rolling. Almost everyone had seconds, and we finished the whole pan between 6 people!

All this is not to brag, but mostly to convince you that even though it might sound complicated, it is really not. Even if the combination sounds weird, it does work well. Just give it a try and see. You can make strata for the first time on a weekend just to be safe and make sure you have time to get it just right, as long as you make it. And then tell me I’m right. 🙂

Ingredients:

8-10 eggs
1/2 cup milk
1/2 loaf of bread
1/2 pound turkey bacon
1 cup peppers and onions
1/2 cup frozen or canned corn
1 1/2 cup salsa or 1 can diced tomatoes with chilies
1 cup black beans (or other type)
Optional: shredded cheddar cheese
Optional: fresh or dried oregano

Step 1: In a large bowl, break all the eggs and scramble them well with a fork. Add the milk and mix well. Tear the bread into rough chunks. You can also use a few days’ old bread for this, just add a splash more milk. Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it’s up to you.

Step 2: In a frying pan, cook your bacon. You can also use ham, sausage, and/or chorizo instead. Or just omit the meat entirely to keep it vegetarian.

Step 3: Add the vegetables and beans to the pan. Heat well, and cook until peppers and onions are tender.

Step 4: Spray a large 9×13 pan with cooking oil or spread with butter. Pour in the bread and egg mixture. Add optional cheese if using.

Step 5: Pour the meats and vegetables and beans into the bread and eggs. Mix it all together well. You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.

Step 6: Bake the whole shebang in a 350 degree oven for about 35-45 minutes. If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.

Step 7: For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven. The cheese will melt from the heat. Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.

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Appetizers, Finances, Healthy, Informative, Less than 5, Uncategorized, Vegan, Vegetarian

Homemade Pickled Ginger

April 17, 2016 BudgetEpicurean 4 Comments

If you’re a sushi fan like me, you are familiar with the paper-thin, spicy yet sweet pickled ginger sushi usually comes with. If you want an authentic at-home sushi experience (you can even try making your own! It’s probably easier than you think), you could buy it in a jar. Or, for far less, you can make it yourself!

Ginger is a unique and strong flavor that is unmistakable and irreplaceable. Ginger is delicious in ale, beer, tea, stir fry… you get the picture. A few thin slices added to steamed veggies takes dinner from “meh” to “did you get this from a restaurant?”

A few slivers of ginger elevates a cup of plain green tea to something decadent and exotic. A few pieces of root or some ginger juice in soup adds layers of flavor and depth. And in good times and bad, ginger ale soothes and refreshes.

Not only does ginger taste delicious, it is also known to have hosts of health promoting effects on the body. From head to toe, ginger has seemingly magical properties to aid and ease all kinds of complaints.

From ancient times to modern homeopaths, midwives and housewives, ginger in fresh, powdered, or pill form is useful for many health purposes. Here are just a few:

The Benefits of Ginger

Anti-Nausea: Ginger is a known remedy for motion sickness, morning sickness, and any other sickness which makes you feel like you need a trash can, stat.
Cold & Flu Prevention: When you or a loved one starts to feel a little under the weather, some nice ginger tea may be just what the doctor ordered. Or at least, just the thing to keep you from needing to go to the doctor. This may also help with allergies!
Reduces Inflammation: Ginger is a known anti-inflammatory, and some studies show it may even be just as effective as NSAIDs (non-steroidal anti-inflammatory drugs) like aspirin & ibuprofen.
Strengthens Immunity: Ginger helps to stimulate your body’s immune system, to build up new cells and make you more able to resist microscopic invaders on a day to day basis. It also decreases bacterial infections in the stomach.
Prevents Cancer: Studies have shown that chemicals present in ginger help inhibit the growth of human colorectal cancer cells. It also induces cell death in ovarian cancer cells. Who knows what else this powerful plant can do!
Stimulates Appetite: If you haven’t been feeling hungry, try a piece of ginger 10-30 minutes before a meal. Ginger can help stimulate appetite and get your digestive juices flowing.
Assists Digestion/Absorption: Ginger has many healing properties all along the digestive tract, from stimulating digestive juices in the mouth, to the stomach, to the intestines. Ginger with a meal or in tea helps you get the most out of the nutrients in the foods.

The best news of all is that it is super easy to make your own pickled ginger and have it around all the time! Ginger keeps well in the refrigerator for a week or more, and even longer in the freezer. But if you pickle the ginger, you can store it for months in the fridge.

All you need is a nice big chunk of ginger root, some vinegar (rice vinegar is best, but honestly you can use just about any kind), and sugar. A tiny dash of salt helps too.

This recipe makes about one pint jar worth, feel free to multiply it for larger batches, or halve it for just a single meal’s worth.

Ingredients:

1 large fresh ginger root (about 8 oz)
1 cup vinegar (rice wine or apple cider are best)
1/2 – 3/4 cups white sugar
1 – 2 tsp sea salt
1/4 – 1/2 cup water to fill jar

Step 1: Peel the ginger using a sharp knife, butter knife, or a table spoon. (Honest, it works!) Using a mandoline or very sharp knife, slice the ginger as thinly as possible.

My mandoline, even on the thinnest setting, still sliced these super thick, so I won’t be eating these slices alone. Most likely they will get diced into stir fry or a strip or two tossed into a cup of tea.

Step 2: Pour the vinegar, sugar, salt, and water into a sauce pan and bring to a boil. Place the slices into a glass container (such as a canning jar, or clean pasta jar) and pour the hot liquid over, using a funnel if needed. Cap it tight, and let cool overnight.

And that’s all there is to it! Put the jar in the refrigerator, and let it sit for at least 2 hours, but the longer it sits the more pickled it will become. It also may turn pink over time, due to the enzymes in the ginger, this is nothing to be concerned about. Use more or less sugar and salt to your tastes, or experiment with the types of vinegar.

Let me know in what recipes you use your ginger!

[amd-zlrecipe-recipe:51]

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Comfort food, Healthy, Main Dishes, Salads

Cranberry Cashew Chicken Salad

April 3, 2016 BudgetEpicurean Leave a comment

Ever get really tired of a certain kind of lunch? Like say you always take a roast beef sandwich with cheddar and mustard. Or a tuna salad pita pocket. Or a certain type or brand of soup. When you eat the same thing several days in a row, you can get bored easily. But then you also want more ‘grown-up’ options sometimes than just peanut butter and jelly, or maybe you don’t have any leftovers to choose from at the moment.

This is a super simple recipe for a great tasting and healthy chicken salad sandwich mix. It is designed to make just enough for one large sandwich or wrap, but you can easily increase the quantities to feed a family of four or a luncheon buffet for fifty. It has a tiny bit of sweetness, which helps kids love it too, and a nice bit of crunch to make it interesting. No one needs to know that you snuck in an extra serving of fruits & veggies.

For maximum healthy, use plain Greek yogurt to bind it, and serve as a lettuce wrap or on whole grain bread or tortilla with extra veggie toppings. This is a great way to use up extra chicken meat from a whole bird, and is very frugal and versatile. Try this the next time you need lunchtime inspiration, a quick after-school snack, or a buzz-worthy picnic dish.

Ingredients:

1/2 cup shredded cooked chicken
1 stalk celery, diced
1/2 tbsp dried cranberry
1/2 tbsp cashews or peanuts
1 tbsp mayonnaise or Miracle Whip or plain Greek yogurt
2 tsp mustard

Step 1: Use meat from a cooked chicken (such as rotisserie) to save time, or poach 1 boneless skinless chicken breast in water or broth until no longer pink. Shred with two forks, and use about 1/2 cup per serving you intend to make.

Step 2: In a bowl, mix all ingredients together well. This tastes even better if you let it sit overnight in the refrigerator, and will keep up to a week. Feel free to add in your own flavorings like lemon or lime juice, use raisins instead of cranberries, or add spinach rather than celery. If you have nut allergies, omit the cashews/peanuts, and if you still want crunch add a tbsp large breadcrumbs, fried onions, or Chinese noodles.

[amd-zlrecipe-recipe:50]

Administrative, Breakfast, Casseroles, Dessert, Eggs, Healthy, Holidays, Main Dishes, Side dishes

Happy Easter!

March 27, 2016 BudgetEpicurean Leave a comment

Happy Easter everyone! I hope today is filled with family and food and cute woodland creatures, and maybe some chocolates too. But don’t get too crazy. Remember, Easter & Halloween are dentists’ favorite holidays.

I will be enjoying the day with family, having an egg hunt, dying hard boiled eggs, eating some ham, and yeah probably having more than a few pieces of candy. 🙂 (Oh, and don’t tell, but I totally want to surprise everyone with this unbelievably easy [microwave only!] carrot cake recipe and healthy cream cheese frosting! I really hope it is as delicious as it sounds.)

Enjoy the roundup below of creative, healthy ideas to make this the best Easter ever!

Natural Easter Egg Dyes from Rodale’s Organic Life