Category Archives: Pasta

Butternut Squash Ravioli with Sage Brown Butter

Ravioli is a nearly universally loved food, and yet I’ve only met one person who has made it from scratch. Because sadly, the time and knowledge and desire to spend hours making and rolling and cutting your own dough has been essentially lost to today’s fast-paced and convenience-based lifestyle.

Well I have good news!

You can have your ravioli and eat it too. With one easy trick, you can make fresh, ‘homemade’ ravioli in minutes. Honest.

The trick? Wonton wrappers.

The wrappers are basically very thin dough, and they are perfect for stuffing with a delicious autumn spiced filling. Whereas making your own noodles requires hours of work, tedious rolling, or having a fancy pasta machine, these ravioli take only about 10 minutes total once you have your filling ready!

This recipe makes about 25 ravioli, or half the number of won ton wrappers in your package (’cause you need 2 per ravioli).

Ingredients:

  • 1 package wonton wrappers
  • 1 egg, lightly beaten
  • 1/2 butternut squash*, roasted
  • Optional: pinch of cinnamon, nutmeg, sage, sea salt, brown sugar, maple syrup, parmesan cheese, ground nuts

Sage Brown Butter**:

  • 1/2 stick of butter
  • Handful of sage leaves
  • Optional: sea salt, cracked black pepper

Step 1: Roast a butternut squash by slicing it in half, removing the seeds, and placing it cut-side-down on a baking sheet or pan. Bake at 350 F on the bottom rack of the oven for 45 minutes, flip, and bake another 25 minutes. The flesh should be tender and you can scoop it right out into a bowl.

If you want your filling to have more flavor, you can choose to add any of the following: dried or fresh sage or rosemary leaves, a pinch of cinnamon, nutmeg, or cardamom, salt and or pepper, shredded parmesan cheese, crushed pine nuts or walnuts. I just left my filling as butternut squash because I love the flavor.

Step 2: Mash your squash up with a fork; lay out a single layer of wonton wrappers on a flat surface. Place a scant tablespoon of your filling in the center, and then use your fingers or a pastry brush to spread the egg all around the edges. Place another wrapper on top, and press down to seal.

I recommend doing these just 3-4 at a time, you don’t want your egg sealant to dry up before you press the top layer on.

Step 3: Bring a pot of water to a boil, and drop your ravioli in 2-3 at a time. Boil for 5-7 minutes, until they are floating, and then remove to a strainer or pan.

Step 4: While the ravioli are boiling, you can make the sage brown butter sauce. Melt a half a stick of butter in a pan, and bring it to a gentle simmer.

“Browned” butter and “burnt” butter are only a few seconds apart.

Step 5: Add a handful of fresh sage leaves. They will begin to shrink up and get crispy. They only need to cook in the bubbling butter for about 1-2 minutes, don’t let them get black. Take the pan off the heat, add some sea salt and cracked pepper, and you’re ready to roll!

Put 2-3 ravioli on a plate, and drizzle with the sage butter. It makes for a very impressive presentation, and a delicious, complex flavor with minimal ingredients and time.

This is a perfect, satisfying fall or winter recipe to use up seasonal, affordable squash, get some needed vitamins and fiber into your diet, and impress your dining companions. Once boiled, you can store in the refrigerator for 3-5 days, or freeze in a single layer for up to 3 months.

 

 

*Butternut is not the only squash that works in this recipe. You can also use acorn squash, delicata squash, pumpkin, sweet potato, or really any firm-fleshed autumn or winter gourd here.

**Sage brown butter is not the only sauce, either. It complements the flavor of squash well and is seasonal at the same time. However, the ravioli would be equally delicious with an Alfredo or marinara.

Butternut Squash Ravioli with Sage Brown Butter

Yield: 25

Butternut Squash Ravioli with Sage Brown Butter

Ingredients

  • 1 package wonton wrappers
  • 1 egg, lightly beaten
  • 1/2 butternut squash*, roasted
  • Optional: pinch of cinnamon, nutmeg, sage, sea salt, brown sugar, maple syrup, parmesan cheese, ground nuts
  • 1/2 stick of butter
  • Handful of sage leaves
  • Sea salt, cracked black pepper

Instructions

  1. Roast a butternut squash by slicing it in half, removing the seeds, and placing it cut-side-down on a baking sheet or pan. Bake at 350 F on the bottom rack of the oven for 45 minutes, flip, and bake another 25 minutes. The flesh should be tender and you can scoop it right out into a bowl. If you want your filling to have more flavor, you can choose to add any of the following: dried or fresh sage or rosemary leaves, a pinch of cinnamon, nutmeg, or cardamom, salt and or pepper, shredded parmesan cheese, crushed pine nuts or walnuts.
  2. Mash your squash up with a fork; lay out a single layer of wonton wrappers on a flat surface. Place a scant tablespoon of your filling in the center, and then use your fingers or a pastry brush to spread the egg all around the edges. Place another wrapper on top, and press down to seal.
  3. Bring a pot of water to a boil, and drop your ravioli in 2-3 at a time. Boil for 5-7 minutes, until they are floating, and then remove to a strainer or pan.
  4. While the ravioli are boiling, you can make the sage brown butter sauce. Melt a half a stick of butter in a pan, and bring it to a gentle simmer.
  5. Add a handful of fresh sage leaves. They will begin to shrink up and get crispy. They only need to cook in the bubbling butter for about 1-2 minutes, don't let them get black. Take the pan off the heat, add some sea salt and cracked pepper, and you're ready to roll!
  6. Put 2-3 ravioli on a plate, and drizzle with the sage butter. It makes for a very impressive presentation, and a delicious, complex flavor with minimal ingredients and time.
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What are your favorite squash recipes?

Weekly Eating – 10/23

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – I had a few applesauce muffins still left from making friends with the neighbors, and half a raspberry NOOSA yogurt

Lunch – the rest of a pasta salad I made from last weekend’s Triangle on FIRE Meetup, and a mason jar salad

Dinner – Minestrone Soup. I had this bag in the freezer from my batch freezer meal prep session a long time ago.  I defrosted it overnight, and then tonight just put it in a pot with the broth from the rib bones last week until boiling.

I was a little worried that the noodles would be mushy and gross from being frozen and then thawed, but it actually turned out to be the perfect consistency. This was a really tasty batch, I would use this recipe again.

Snack – I had a little packet of a nut butter sample in my desk drawer, combined with some pretzel crisps I keep as well it made a perfect little afternoon pick me up snack

Tuesday:

Breakfast – applesauce muffins 

Lunch – the last of the Buffalo Chicken Potato Bake leftovers

Dinner – I had a quick burrito before running off to the October Bull City Food Swap. This month’s swap was awesome, there were some really outstanding goodies. Especially the homemade smoked sausage made by my new best friend!  😉

I had brought several items for trade, including some marigold seeds from my yard, hickory nuts (we have 3 trees, and more nuts than we know what to do with) and some homemade garlic rosemary bread. The bread was a hit, as baked goods usually are. I think I found my niche, as you can trade for really good items with homemade bread.

I got lots of caramel corn, jerky, baked goods, fresh pasta, and some pesto. Luckily, pesto was already on the menu for tomorrow! I had also taken out a giant pack of chicken quarters I got on crazy clearance a few weeks ago.

It was $4.44 for 6 leg quarters! That is a lot of chicken for less than a buck a piece. I roasted them up on a sheet pan to keep in the fridge for the boy to snack on whenever he’s hungry this week.

Snack – blender hummus and veggies

Wednesday:

Breakfast – peanut butter granola bar

Lunch – leftover minestrone soup

Dinner – Pesto pasta, using up the fresh pasta from the Food Swap and the rest of some frozen blender pesto I’d made when the basil was done for the season. So garlicy and delicious!

Snack – a mini snicker bar at work

Thursday:

Breakfast – egg sandwich with 2 slices of my garlic rosemary bread

Lunch – a chicken quarter with some brown rice and edamame

Dinner – Beef roast in the slow cooker. I just chopped up some carrots, celery, and potatoes and tossed them in with a beef roast from the freezer. I paid about $10 for a ~3 lb roast, which is not bad

Luckily I have a programmable slow cooker, so I could set it on high for 4 hours, and then it automatically switches to “keep warm” setting so it doesn’t burn. It was a perfect meal for a chilly fall evening. I love that it is just starting to turn kind-of-cold now.

Friday:

Breakfast – I bought a pack of white corn tortillas with the idea to make quick breakfast burritos this week. They were delicious, but the tortillas fall apart and are way too flaky to eat in a car. Flour tortillas from now on.

Lunch – Beet and Goat Cheese Salad with a coworker. I did spend about $7, but this is my first lunch out all month, and the salad was really delicious. No regrets.

Dinner – Burritos, because there is never a bad day for a burrito.

Snack – chocolate peanut butter granola bar

The Weekend

This weekend is pretty exciting, we have a housewarming for a neighbor on Friday and will take a bottle of red wine over to say welcome to the ‘hood. They are about our age, so I’m hoping for a future friendship there. We got invited because I am the only one who has come to say hi since they moved in! It pays to be friendly.

Saturday is the NC Wine Festival in Raleigh! There will be 36 wineries, all from North Carolina, and all tasting is included. There will be food places too I believe, but you probably have to pay. We plan to have a big lunch, and hydrate well prior to going. The tickets were my 1-year ‘paper anniversary’ gift.  🙂

And then Sunday will be recovery and chores. Sleeping in, raking leaves, doing dishes and laundry. You know, all the fun adulting things you have to do. But probably a healthy dose of video games thrown in too.

Food Total: $63.85

This week I am quite pleased with groceries, especially since I was going for super healthy and lots of produce. Most people see winter as the time to gain a little “insulation”, but since we have plans for the holidays which may involve a swimsuit, I’m actually cracking down on my diet, meaning even more produce than normal, and hopefully lower volumes of carbs and dairy. We will see how the next few months go.

I did find some great deals, for example grass fed free range bison, which is absurdly expensive, was marked down nearly half off. It is still shockingly expensive to me, but we do love the flavor and so since I was far within my budget I picked it up to have as a treat at some point. Eggs were on super sale, at 79 cents per dozen, so that will likely be my go-to snack this month. And I found marked down crab meat for 0.99, so I’m going to try some new recipes.

Lessons Learned

This week really reinforced the benefits to eating leftovers. Every dollar spent on food is a sunk cost, so not eating leftovers and throwing away food is like throwing dollars in your trash can. I’m so glad hubs and I both don’t mind, and in some cases prefer, leftovers. I even plan many meals to make more than we can eat in one day, so that we have easily reheatable meals and snacks around.

I also am finding that I have way more food than I think we do! Just pulling most of our meals from the freezer this week, has helped tremendously in keeping overall cost down. And those stocked freezers come from picking up things on sale as I see them, then putting them away for future meals. The flexibility of being able to put together a meal from pieces picked up over time is a skill which can be developed by practicing over time. I’d highly encourage it!

 

How about you guys, did you have a great week or a learning week?

Weekly Eating – 10/16

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Hey y’all, for those who don’t know, October is Breast Cancer Awareness Month (along with a whole host of other causes I’m sure). Though I agree with BitchesGetRiches on how empty the promises of “raising awareness” I do want y’all to be aware that:

  • It is estimated that in 2017, there will be at least 252,000 new cases of invasive breast cancer among women
  • 40,610 deaths will be caused by breast cancer
  • A self-exam is the best preventative thing you can do
  • Men can also get breast cancer
  • Mammograms aren’t always the best idea before 40
  • About 1 in 8 women will get breast cancer in their life
  • Costs of cancer care can easily be in the hundreds of thousands, even with great insurance
  • Diet and exercise can lower your risk of developing cancer

(Sources: Susan G Komen.org, breastcancer.org, cancer.org, MayoClinic.org, The CDC, USNews.com, Washington Post)

Ways you can help:

Save the boobies!

Monday:

Breakfast – I had made another big batch of smoothie in jars for this week, so I had a strawberry banana smoothie. It was also nice and pink!

Lunch – Salmon Couscous Salad: I brought enough for 3 days lunches

Dinner – Ham & Bean soup. I had some veggie soup leftover, plus some of a pork loin from the weekend. To use them both up and make it into something new I just chopped the pork, added a can of white beans, and simmered it together for about 20 minutes. With the rest of the leftover rolls, it was delicious and perfect!

Tuesday:

Breakfast – Smoothie in a jar

Lunch – Salmon Couscous Salad

Dinner – White cheddar shells with pork. I just could not even, Tues was a stressful day. So I said F it, I’m making boxed mac n cheese. Hubs was sweet and took over, and decided to tear up the remaining piece of pork loin and add it to the mac n cheese.

It turned out really really good actually! Since the mac n cheese was a Friday Freebie at Kroger and the pork was leftovers, this was basically a free meal. Not bad for not wanting to cook.

Snack – 2 Cookies & Green tea

Wednesday:

Breakfast – smootie in a jar

Lunch – Salmon couscous salad

Dinner – Ribs with potato wedges & roasted cabbage. I had planned to make stuffed cabbage casserole, but the face hubs made when he saw that on the meal plan board was so sad… since I was grocery shopping today, I decided I’d pick up whatever was on sale and surprise him. And boy, when I saw organic grass-fed ribs on sale for $5, you better believe I snatched that right up!

Even better, when I got to the checkout, the sale price rang up wrong, about $2 more than it should have been. I politely pointed it out to the lady, who checked the sticker and saw I was right. Turns out, if something rings up incorrectly and you catch it, you get that item for free! So we had FREE ORGANIC RIBS! Best day ever.

Of course, having ribs meant having bones leftover. And I’m not one to waste an opportunity, so of course I tossed the bones into the small crock pot overnight with some spices and odd and ends, so now I also have a quart of organic beef broth!

Snack – a coworker brought in pumpkin oatmeal bars, so I had one of those with some green tea. Delightful. I’m trying to cut back from 2 cups of coffee a day to only one, plus it is finally getting chilly around here, hence all the green tea this week.

Thursday:

Breakfast – (free) Raspberry Noosa & my homemade tropical granola. Noosa was another Kroger Friday Freebie, and I already know I love this brand, so I was pretty excited about it. I used half the container and added about 1/2 cup of granola for a perfect and tasty breakfast.

Lunch – Peanut butter and banana sandwich, (free) peach cottage cheese, mason jar salad. The cottage cheese was another Kroger Friday freebie (I really love these things) and it sounded interesting. I love cottage cheese, and I love peach yogurt. but I gotta say, not a fan of them mixed together. I could only handle about half, and then I threw the rest in the trash. I know, I’m sorry!

Dinner – Spaghetti with meatballs, garlic bread, and zucchini. I had a half loaf of garlic bread in the freezer, so I pulled that out and roasted it on a pan with some meatballs and zucchini while we went for a nice walk. When we got back I just boiled up some pasta, added sauce, and pulled the pan out of the oven.

Snack – granola bar

Friday:

Breakfast – mason jar smoothie

Lunch – Employee Appreciation Day picnic! We got free lunch of bbq pulled pork, baked beans, chicken tenders, pasta salad, and coleslaw. I haven’t had chicken tenders in ages, so that was delightful. There was live music and games and tons of free swag too! You know my favorite price is “free”.

They were pretty good gifts as well, multiple travel sized toiletries which will be perfect for upcoming trips, a full sized bottle of ibuprofen, a tshirt which will probably see many yoga workouts, a nice divided lunch box, and several nice pens. All in all a very good day, I felt quite appreciated.

Dinner – Stir Friday! I found 2 pork chops in the freezer, which I took out and thawed. I also got a marked down bag of chopped cauliflower rice for myself, and made regular brown rice in the rice cooker for hubs. With a cup of frozen mixed veggies, some garlic and soy sauce, it was a perfect simple meal.

The Weekend

This weekend I am super excited to have found a Triangle FIRE Meetup group! So I’ll be making some pasta salad to take to that, and hopefully learn a lot and make some new friends. We are also contemplating going to the NC State Fair, since Sunday is the last day to do so.

I need to make another batch of peanut butter granola bars since I’m running low, and maybe a few more mason jar salads for next week. If we find the energy, we might find a pumpkin patch or go apple picking. I also acquired a Singer sewing machine, which I need to look up the manual for and try to get it working.

Food Total: $55.13

I was very pleased with this week’s food shopping. I had an offer from Kroger where you get 200 bonus fuel points if you spend at least $50, but I didn’t want to go very far over that. Especially since last week I inventoried the freezers and have the rest of October already planned out. So hitting just over $50 was perfect, I got the bonus fuel points which will help keep gas costs down, but didn’t over-spend on my food budget.

Lessons Learned

It is SO GOOD to have a flexible meal plan, backup meals in the pantry, and knwo how to cook several simple meals. On days where work is stressful or you’re upset or whatever and you just cannot think about cooking something, having a pantry with options you can just make happen in 20 minutes or less is so critical. It saves us from the expense of ordering delivery or going out to get food, food that is probably not very healthy (because it would be either pizza or Firehouse brisket and cheddar subs, I guarantee).

How about you guys, did you have a great week or a learning week?

Venison Penne Alfredo

 

Oh man, of all the venison recipes I’ve tried so far, the pot pie and the breakfast hash, this one has to be my favorite! And honestly it is probably the easiest too, so double win!

Of course, this is an easily adjustable recipe. If you don’t like or don’t have venison, just sub ground beef, chicken, pork, or turkey. I used frozen vegetables because I always have some mixes around, but obviously if it is summer time and you have a medley of produce, use that instead.

Ingredients:

  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves (optional)
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Step 1: Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks. Add the vegetables and cook until warm and softened. (This will depend upon fresh vs. frozen, and what types of veg you use)

Step 2: Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.

And that’s it! You could add some Parmesan cheese on top too, for extra salty deliciousness. Enjoy your creamy bowl of yum!

Venison Penne Alfredo

Yield: 2 2-cup servings

Venison Penne Alfredo

Ingredients

  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Instructions

  1. Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks.
  2. Add the vegetables and cook until warm and softened. (this will depend upon fresh vs. frozen, and what types of veg you use)
  3. Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables.
  4. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.
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Spring Green Creamy Gnocchi

 

This recipe was inspired by one I saw on Hello Fresh (look for a review coming soon!). If you haven’t heard of Hello Fresh, it is a meal kit delivery company. There are many others, like Blue Apron, Plated, Home Chef, Sun Basket, and oodles more.

The whole idea is they deliver the ingredients, perfectly portioned, with a step by step recipe page. All you have to do is pull out a box of ingredients and some cookware and enjoy the process. A friend of mine gave me one of the “free trial” 3-meal deals, so of course I tested them out.

Overall, I enjoyed the experience, but would not purchase it again because of how food and cooking works in my house. But I can definitely see the appeal for many people. One of the best things about the trial run is that I have access to their recipes now though, and there are some great ideas there!

As I was just browsing through the vegetarian section, this recipe caught my eye, because I had just bought asparagus and happened to have half a pound left. I also had some gnocchi in the pantry (from the Dollar Tree no less!). Thus, this recipe seemed perfect.

I switched up the seasonings a bit and swapped plain Greek yogurt for sour cream (one of my many sneaky healthy food swaps!) and it came out so delicious, the meat-eater loved it and even asked for seconds!

If you don’t have or don’t like a specific herb, that’s fine, try a different one. Use basil instead of rosemary, or try thyme, tarragon, or parsley. If you don’t like walnuts, what about almonds, or cashews, or pecans? Not a fan of asparagus? Well, you’re wrong, but that’s okay try bell peppers, kale, or zucchini.

Spring Green Gnocchi Ingredients

Makes 4 ~1 cup servings.

Ingredients:

  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Step 1: Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.

Step 2: Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.

That’s all there is to it! You don’t need much to create a creamy, tasty sauce that clings to the noodles and vegetables. The walnuts add just a bit of crunch and texture, and you can sprinkle some sea salt on top if you like. (I like).

 

Spring Green Creamy Asparagus & Peas Gnocchi

Spring Green Creamy Asparagus & Peas Gnocchi

Ingredients

  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Instructions

  1. Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.
  2. Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan.
  3. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.
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Easy 10 minute minestrone

 

This recipe is a super simple one!  If all you want is a hot, fresh bowl of soup that tastes great and is also quite healthy, you have come to the right place. You can easily make this in a slow cooker on low all day, or boil it on the stove to have dinner in 10 minutes, your choice.

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Ingredients (for 4 servings):

  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1/2 pound small pasta
  • 1 potato, chopped small
  • 1 carrot, chopped small

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Step 1: Place all ingredients in a large pot, bring to a boil. Boil for 8-10 minutes, and serve! It is essentially ready when the potato and carrots and pasta are soft enough to eat.

 

Pork Lo Mein Stir Fry

 

If there’s one food I’m pretty sure I could eat every single day forever, it would be Chinese food.  There is so much variety; you can have pork, chicken, steak, shrimp, tofu.  Almost every vegetable tastes better fried in a wok with soy sauce on it.  And seriously, rice is amazing.  Put anything on top of it and it’s better than it was alone.  Or you can have noodles instead. Or both!

Speaking of noodles, Chinese lo mein is always so delicious, do you ever wonder why?  (Besides the week’s worth of salt and addictive MSG)  I think it’s the slurping you get to do, one noodle at a time or swirl a big batch around a fork and shove it all in. But it is so easy to make at home! You don’t have to buy special noodles either, plain spaghetti will do in a pinch.

This recipe uses diced pork, and is very flexible. You can use ground meat instead, or use a different type. You can also sub in tofu for the vegetarian crowd. And for the vegetables, I used zucchini, onion, and green bell pepper, but you can add whatever you happen to like and have at home. Try edamame, carrots, mushrooms, cabbage, or more exotic things like baby corn, sprouts, or bamboo.

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Ingredients:

  • 1 cup diced pork meat
  • 1 1/2 cup chopped veggies of choice
  • 1 pound noodles
  • 2 tbsp olive oil or butter
  • 1/4 cup soy sauce
  • 2-3 tbsp fish sauce (if you have it)
  • 2-3 tbsp lemon or lime juice, or rice vinegar
  • 1 tbsp flour or cornstarch if you want a thicker sauce
  • Optional to serve: hot pepper, sriracha, lime wedges, diced fresh herbs, crushed peanuts or cashews

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Step 1: In a hot frying pan, melt the butter or olive oil and cook the pork until browned on all sides. In a separate pan, boil the noodles per directions on package, and drain.

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Step 2: Remove the pork to a plate and add the vegetables. Stir fry on medium high heat until cooked throughout and beginning to brown, about 3-5 minutes.

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Step 3: Add the soy sauce, fish sauce if using, lemon or lime, and any other spices you want (Sriracha lovers?). Mix well to coat the veggies, add the pork back to the pan. Add the cornstarch and mix well if you want a thicker sauce.

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Step 4: Serve over the noodles with your desired toppings!

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Quick & Easy “Cheater” Pad Thai + Peanut Sauce

 

Sometimes you just want something different, but also cheap, and sorta healthy. Oh, and really easy to make. Sounds like so many recipes you know right? If you’re laughing like I was while writing that, you’re in the right place. Finding recipes that hit the “sweet spot” of the trifecta: price, time, health, is a tall order.

Luckily, this recipe is one of them!

Pad Thai is probably the most famous dish outside of Thailand, and for good reason. Thailand is snack in the middle of the indochina peninsula, with a tropical climate and a lot of ocean front property. (Which comes with a lot of hurricanes and water damage, so don’t jump on that time share just yet…) This warm climate and water access combines to create a very healthy ethnic cuisine based around coconut, fish, rice, chilies, tons of spices, and tropical fruits like lemons and limes.

Authentic Pad Thai involves homemade rice noodles, hours of stewing and many ingredients common on the mainland but sometimes difficult to find and/or pricey elsewhere. This recipe is for the “cheater” who loves the flavors of Thai but doesn’t want to shell out for take-out, or spend hours in the kitchen.

You can expand this recipe to include other protein sources like tofu, chicken, or shrimp. You can also add any fresh herbs like mint or cilantro or basil, or change up the vegetables to ones that you like. You can add chilies or Thai chili paste or Sriracha to get to your preferred level of spice.

This recipe is the simplest you can make it, multiply the ingredients by the number of people you want to feed. You can easily cook for one, or for twenty. Take this bare bones recipe, try it once or twice until you’re comfortable, then make it your own! And tell me all about it in the comments.

Pad Thai with Peanut Sauce

Ingredients (per person):

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Pad Thai with Peanut Sauce and Egg

Step 1: Cook the noodles according to the package, rinse and drain and set aside.

Pad Thai with Peanut Sauce

Step 2: Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.

Pad Thai with Peanut Sauce

Step 3: In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.

Step 4: Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

Ingredients

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Instructions

  1. Cook the noodles according to the package, rinse and drain and set aside.
  2. Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.
  3. In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.
  4. Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!
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Creamy Peas and Panchetta Pasta

 

Nothing is quite so satisfying and delicious as enjoying a brief crop of produce in its prime.  Spring peas are a great example.  They burst into bloom in the early spring, swell to full pods, and then quickly disappear, leaving round seeds to dry and protect until next year.

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The beauty of frozen produce is that you can lock in all the enzymes and living nutrients of a fresh item and keep it for use many days or weeks or even months later.  Flash frozen vegetables can be the next best thing to right-from-the-dirt produce, and maybe even better because it is washed and minimally processed. This way, you can enjoy this fresh taste of spring any time of the year!

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The cream sauce is made with a minimal amount of fat. I used some half and half and some regular 2% milk. Add fresh grated Parmesan cheese and if you desire a tbsp or so of flour for a thick, creamy, salty sauce that tastes like velvet and will satisfy any Alfredo lover.  You can use other types of cheeses too, don’t be shy about trying mozzarella or reggiano, asiago or feta.

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Ingredients:

  • 1/2 – 1 cup fresh or frozen peas
  • 1 cup torn greens of choice (kale, swiss chard, collards, spinach)
  • 2 slices thick cut bacon (optional, you can omit for a vegetarian recipe or use turkey bacon instead)
  • 1/2 cup half and half
  • 1/2 cup milk
  • 1/4 – 1/2 cup grated hard cheese
  • Salt & pepper to taste
  • 1/2 pound cooked fresh pasta, drained

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Step 1: Boil and drain your pasta.  In a frying pan, cook the bacon until crispy.  Remove and drain all but about 2 tsp of fat*, and crumble the bacon.  Cook the peas and greens in the bacon fat for 5-10 minutes, until softened.

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Step 2: To the pan, add the milks and bring to a slow simmer.  Add the cheese and salt and pepper to taste.  Mix well until thickened, add flour 1/2 tbsp at a time if desired.  Pour it over the hot drained pasta and top with a sprinkle of fresh grated cheese!

 

*If you want a vegetarian dish, omit the bacon and use vegetable of coconut oil instead!

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Blender Pesto Sauce

 

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.

Basil in the blender

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.

Blender Pesto

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

Blender pesto sauce in a bowl

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.

Fresh pasta and pesto sauce

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.

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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!)

 

Blender Pesto Sauce

Blender Pesto Sauce

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

Instructions

  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.
  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.
  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.
  4. Mix the pesto into your fresh pasta, and enjoy!
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