Category Archives: Side dishes

How to: Cook Dried Beans in a Slow Cooker

 

One of my all-time-favorite money-saving appliances is the handy dandy slow cooker. It is amazing at taking tough (cheap) cuts of meats and slow cooking them to tasty perfection. It is great for making wicked frugal soups and stews. It makes dinner a breeze on crazy weeknights, keeping me from just ordering a pizza or take out. And it allows me to make staple items, like beans, for literally pennies per serving.

Beans aren’t usually listed on “top 10s” of superfoods, but I think they should be. There are so many kinds, black, pinto, navy, chickpea, green… And they are a fantastic source of protein for a very pocketbook-friendly price, I can usually find them about $1 per pound. And since beans plump when you cook them, you get much more than one pound out of that bag. If you find a good sale or buy in bulk, that price drops even lower. You can’t beat that in a can!

However, you also can’t beat the convenience of canned beans. Just sitting on a shelf, ready and waiting for a taco Tuesday or a last-minute decision to make minestrone. All you need is a can opener and you’re in business.

But you’re paying a premium for that convenience.

Someone else took the time to soak and cook dried beans ahead of time, and stick them in that can. They also may have chemicals or preservatives or flavorings or way too much sodium in the can. When you cook your own, you are in control of all these things.

So here’s the big secret: You can cook your own dried beans at home, with just a few minutes of effort, and have delicious beans ready to toss into whatever any time! For, like, a dollar!

Enter the slow cooker.

crock pot black beans with nori

Almost every Saturday, I toss a half pound or a pound of either black, navy, chickpeas, or pintos into a slow cooker with water to cover them, and let them soak overnight. Then on Sunday, I change the water and add some spices and let it simmer all day. The finished product gets canned, separated by cup into individual bags and frozen, or put in the refrigerator for use that week.

That way I have a stock of frozen beans ready at a moment’s notice, and fresh beans for recipes whenever I want! Hello, black bean and egg burritos, white chicken chili, tortilla soup, or red beans and rice anytime.

Ingredients:

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Step 1: Cover your beans with water, and let soak 6 hours or overnight. Drain, and cover again. Cook on high for about 4-6 hours, or low for 8-10.

Slow cooker pinto beans canned

Step 2: You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.

The beautiful thing is that now you have this super-cheap base to use to make your own refried beans, hummus, (did you know you can make hummus with black beans too!), vegetarian burger patties, or you can can them for later. (By the way, do use a pressure canner, or keep them in the refrigerator. We don’t want botulism now do we?)

 

Slow cooker dried beans

Slow cooker dried beans

Ingredients

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Instructions

  1. Cover your beans with water, and let soak 6 hours or overnight.
  2. Drain, and cover again.
  3. Cook on high for about 4-6 hours, or low for 8-10.
  4. You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegan/how-to-cook-dried-beans-in-a-slow-cooker/

Save

Save

Save

Save

Save

Last Minute Apps & Snacks

 

So, rumor has it tonight is some big sportsball thing…

Just kidding, of course as an American I’m aware of what is basically a national holiday, the Super Bowl! This year we even get back Roman Numerals (remember those things from history class? dare you to remember what more than 3 letters stand for…)

SuperBowlLILogoThis is a little ironic for me this year, as I just moved from CT (New England) to NC (the South, like Atlanta). While I could root for either, I think I like the Falcons’ colors better TBH.

0

Whether you’re hosting or attending a party, you may not have had time to fully prepare, or you may have realized you have way more guests than you have chicken wings. In that case, you could panic and spend this week’s paycheck at the deli or getting a pizza…

OR you could try any of these super-simple app and snack ideas, each guaranteed to cost <$10 and take minutes to put together! I know which one I’d go with.

*Twice baked potato skins: Rinse and poke holes in a dozen medium potatoes. Bake at 350 for 45 min – 1 hour, until soft. Cut in half, scoop out the insides into a bowl and mash with some cheese or milk. Load back into skins, top however you want, and bake open-faced for another 15- 20 minutes. You could even build a “pick-your-own-toppings” bar, or let them keep warm in the oven until needed.

*White bean dip: Open a can of white beans, drain. Puree in a blender, and add garlic salt and lemon juice to taste, slowly pour in olive oil until you get your desired consistency. Serve with pita chips and fresh veggies.

*Bruschetta: Slice Italian bread thinly, top with diced tomatoes and a drizzle of olive oil and/or balsamic vinegar. Bake at 350 for 15ish minutes, sprinkle with basil, parsley, and/or garlic salt.

*Mac-n-cheese bites: Make a box of mac n cheese, then scoop into a greased muffin tin. Sprinkle with bread crumbs or crushed crackers, bake at 350 for 20-30 minutes. Portion control!

20160920_183456

*Bacon-wrapped asparagus: Take slices of bacon and wrap around 2-3 bunched asparagus spears. Lay on a pan and bake in the oven at 350 for 20-30 minutes, until bacon is crispy but asparagus is soft.

*Football deviled eggs: Make deviled eggs as normal (hard-boil a dozen, cut in half, take out the yellows. Mash with some mayo and mustard, fill back into the white halves) but then make them cute with football “laces” made from chives, black olives, etc.

*Caprese salad: Super simple, just layer sliced fresh mozzarella and tomato with some basil leaves, drizzle with olive oil. Bonus points if you get baby mozarella and grape tomatoes and put them on a skewer!

20160724_074011

*Quesadillas! Who doesn’t love quesadillas, they are a perfect hand-held food. Just take 2 tortillas, fill as you like with beans, avocado, guac, hummus, any kind of cheese, and fry on both sides until golden. Slice into quarters and serve with dips and toppers.

*Crock Pot Meatballs! There are so many options, but the best ones are just toss-it-in-and-wait. Swedish Meatballs are a classic, of course you could do regular tomato sauce and serve with thick hoagie buns, or try sweet and sour for an Asian twist.

IMG_2601

*Loaded nacho bar: Open a bag of chips and dump into a big bowl. Line a table with smaller bowls of beans, salsa, guac, sour cream, sliced olives, shredded lettuce, cheese, etc and let your guests customize to their heart’s content.

*Black bean hummus: open and drain a can of black beans. In a blender, combine with a clove or 2 of garlic, 2 tbsp peanut butter (yup you read that right), and olive oil. Whir until smooth!

IMG_9481

*Spinach Artichoke Dip: there are so many variations, but I’d go for any crock pot version. This way you can toss all the ingredients in, turn it on high when you arrive, then by halftime that dip is ready to keep the party rockin when all the wings are gone

*Football pepperoni roll pinwheels: roll out a tortilla, cover with a thin layer of pizza sauce, mini pepperoni, and cheese. Roll tightly, press down to make an oval shape. Cut into slices, lay on the side, and draw football laces with mustard, sour cream or sliced pepperoni

*Football shaped fritter: these are the cutest darn things, and actually quite healthy! Don’t let the beer-chugging manic shushing everyone know there’s a serving of veggies in there

Vegetable-Pancake-Footballs-Super-Bowl-Recipes-Super-Bowl-Football-shaped-food-and-appetizers-

*Classic cheese or veggie tray: if you have some carrots, celery, broccoli, cauliflower, or radishes, just serve with some ranch dressing or any dip. And if you’ve a brick or chunks of random cheeses, now is a perfect excuse to lay them all out artfully and clean your fridge at the same time

Whatever you make or eat, make sure you enjoy the company. That’s what any party is really all about!

Spicy Green Beans

 

Ever try to get a child, or significant other, or friend, or yourself, to eat a new vegetable?  Sometimes, it is just fine. But most of the time, it does not go over well. You’re greeted with scrunched up noses, tongues sticking out, and a chorus of “ewwww!”.

Well, I have good news for you. I know of several tricks to get new vegetables to at the least be considered, if not openly adored. One involves trying it in a new texture. I’ve found that pan-frying or baking until crispy can render some normally off-putting veg nearly irresistible.

20160920_183132

The second trick is spice. Usually the hot kind, but also all kinds of spices. Familiarize yourself with different spices, fresh and dried, ground and whole. Peppers are a whole world of their own, from as innocuous as bells and jalapenos up through cherry peppers, poblanos, and serranos.

While they are in season, pick them up cheap at the store or farmer’s market (or better yet, grow your own, peppers are very forgiving and easy growing!) and they freeze or dehydrate beautifully for salsas and recipes all year long.

20160920_183135

Ingredients:

  • 1 cup fresh green beans (or any pole bean)
  • 1/2 cup fresh cherry tomatoes
  • 1 tsp ground or fresh diced hot pepper
  • 1 tsp dried or fresh diced garlic
  • 2 tbsp soy sauce
  • 2 tsp olive oil

20160920_183435

Step 1: Put the olive oil and green beans in a frying pan over medium heat. Cook, stirring occasionally, for 6-8 minutes, until beans start to brown.

20160920_183443

Step 2: Add the garlic, tomatoes, soy sauce, and hot pepper. You can use any kind of tomatoes, or forget about them and just cook the beans too. I happened to have a yellow pear tomato plant that just exploded with fruit so I used those. It adds a nice juicy, fresh taste.

20160920_183446

Cook until tomatoes burst, and most of the liquid is evaporated. Serve hot!

These come out crunchy yet easy to chew, with a very fun texture. If you let them cool slightly, they can be great finger foods. Obviously you can adjust the level of heat to the comfort level of whoever is eating them. Add extra hot peppers to convince a doubtful male to try it (Seriously, spice works to conceal a lot of “vegetal” tastes most dudes don’t love), or dial it back for those who are new to spices.

You can even omit the hot pepper at all for children, or people who are allergic or just don’t like hot pepper. But I’d suggest giving it a try, you’ll never go back to canned beans once you’ve tried this delish dish!

 

Easy homemade corn tortillas

 

Happy New Year! Welcome to 2017, and all the adventures that await! I hope you will take some chances, try new things, and enjoy this year even more than the last one. To start off, let’s try something that sounds more intimidating that it really is, making your own homemade corn tortillas.

So, remember how I said that I had bought this thing called Maseca to make my Chorizo Tamale Pie? I read on the bag that it can make hundreds of tortillas, and of course I had to try it! The recipe is so crazy simple, I almost didn’t believe it would work. Just the flour, water, and oil? No way!

20160813_214907 - Copy

Maseca is a kind of dehydrated corn flour, so that all you do is add water. That must be how you need a very tiny amount of it to make a very large amount of tortillas!

I would recommend trying this with a small batch at first, until you get the hang of how much water or oil you need to create the tortilla texture you want. You can make your tortillas larger, to make big ol burritos, or tiny to make hand tacos. That is the beauty of making your own.

Well, that and eating every other one hot off the griddle cause they’re so darn tasty!

20160813_215230 - Copy

Ingredients (makes about a dozen small tortillas, or 4-5 large):

  • 1 cup maseca
  • ~1 cup warm water
  • 1 big tablespoon shortening

20160813_220101 - Copy

Step 1: In a large bowl, mix the maseca and half the water. Mix well, using your hands is the best way. Add the shortening and mix it throughout. Add water until it reaches a doughy consistency, where it is not crumbly nor sticky.

20160813_220110 - Copy

Step 2: Pinch off a ball about the size of a golf ball, and roll it flat using your hands or a rolling pin. Spray a pan with cooking oil, and fry over medium heat until golden brown, about 2 minutes per side.

20160813_225505 - Copy

Step 3: Flip to make sure both sides are cooked, and remove to a plate to keep warm. You can use a wet paper towel or cloth over the tortillas to keep them soft.

20160813_225718 - Copy

These are delicious as is, right off the hot pan. Or you can store them up to a week in the refrigerator, for use as delicious tacos or tostadas! I made some chicken tacos, and ate the rest plain right off the stove. You can add a sprinkle of salt to the dough if it is too plain for your liking.

 

 

Save

Save

Save

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.

20160926_193759

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

20160926_193803

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.

 

One Week of Meals from One Pork Roast

 

Do you ever wish you had more time?  Do you feel like you spend too much time at the grocery store, or in the kitchen, or waiting for delivery? Does you bank account look emptier because of all the ordering out you do?  Do you want an easy way to make a week’s worth of homemade meals, for less than $100, with minimal prep and cook time from one grocery trip?

I thought so. Here is your answer!

This post is created to show you how to get a week’s worth of dinners (with some leftovers for lunches too) from a single 4 pound pork roast.  All recipes easily feed 2 adults, with many recipes making much more food for leftovers and re-make meals.

By planning ahead to use one main dish all throughout the week, you can get creative and ensure that none of your food dollars get wasted by literally throwing them away. You will save time throughout the week by not having to go to the grocery store to pick up “just one or two things” and not having to worry what to make for dinner, it’s already planned out. And you can eat healthy, whole food, home cooked meals all week long!

Here is the list of recipes you will be making if you follow this plan:

As far as cooking equipment, you will need at least a frying pan, and preferably a slow cooker. You can slow cook the pork in the oven, and make the casserole in the oven as well, but that requires slightly more hands-on time from you. The full grocery list can be found at the bottom of the post, and you can go to individual recipes by clicking on the links throughout.

The first thing you’re going to need to do is assess your pantry and freezer situation.  If you have plenty of Italian dressing, some frozen mixed veggies, noodles, and plenty of spices, you’re already halfway there on this week’s grocery list. Then make your list of what you still need to make the recipes, and head to the store.

20160911_154751

You will need to pick up a nice pork loin roast, or other pork roast. I recommend 3-5 pounds for 2 adults for one week’s worth of meals.  You can adjust to larger or smaller sizes if feeding a larger crowd, or just one, or if you wish to double recipes or omit certain recipes this week.

20160911_155223

Once you have your pork roast, use a sharp knife to cut 2-4 pork chops off the end. You can also ask your butcher to do so if you go to a regular grocery store. These pork chops can be frozen for later depending on when you want to make the Italian Pork Chops.

20161003_183836

Once you have your chops cut, take about 1 pound off the remaining roast. This will be diced up into cubes.  You can also freeze these chunks for later, depending on when you want to make the Pork Lo Mein Stir Fry.

20160911_155226

As for the remainder of the roast, put that guy into your crock pot.  This is gonna become one delicious, fall-apart pot of BBQ Pulled Pork. If you’re game, add a sliced onion and a can of beer, then cook on low for 8-10 hours or high at least 4 hours.

20160911_155547

Shred the pork roast with two forks.  I recommend removing half of the meat to a container in the refrigerator, and adding 1 cup BBQ sauce to the rest and cooking another hour on low.

20160911_212450

Now you have about a pound each of plain pulled pork and BBQ pulled pork! Plus 2-4 chops, and a pound of diced pork in the freezer. And that’s after less than an hour total of hands-on prep time.

Now you can use the shredded plain or BBQ pork for:

20160912_183938

Pulled Pork Burritoes (above) or Quesadillas:

20160912_184046

And slow cooker pork and rice and broccoli casserole:

20160913_093426

And the diced pork chunks for a delicious homemade lo mein:

20160911_173300

And the best part is, you can choose when to make these recipes and in what order, because the pork chops, diced pork, and shredded cooked pork all freeze very well. You can turn these into breakfast and lunch too, pulled pork omelettes are great, as are BBQ pulled pork sandwiches on nice thick buns.  Enjoy!

 

Full Grocery List

  • 1 4-5 pound pork roast
  • 1 cup Italian dressing
  • 1 can diced tomatoes
  • Frozen or fresh vegetables of your choice
  • 1 cup BBQ sauce (or more, to taste)
  • 1 package tortillas
  • ~1 cup white or brown rice
  • 1 can beans (black or pinto)
  • 1 package lo mein noodles
  • Soy sauce
  • Shredded cheese
  • Fresh or frozen broccoli
  • 1 cup milk (optional)
  • Burrito toppings – sour cream, guac, salsa, etc.

And seriously, that’s it! I guarantee you can buy all of these items for under $100 (at least everywhere I’ve lived from Colorado to Connecticut).

 

Also, if you’ve read this far and you’re curious, I also have a post explaining all the cuts of a pig. So next time you go to the store, you can know the difference between a rump roast, shoulder roast, and a loin. 🙂

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Slow Cooker Pork and Broccoli Rice Casserole

 

Sometimes, you just can’t. Can’t even. Can’t even think about running to the store, slaving over a hot stove, balancing a meal or a checkbook.

But your tummy is growling, your spouse is complaining, your kids are whining, your friends are coming over for dinner.

Enter the slow cooker.

It is a savior for anyone rushed for time (and who isn’t??) or tight on cash (can I get an AMEN!) or doesn’t love to cook (can’t say I feel it all the time, but there are days…) or lives alone, or feeds a family of ten, or… you get my point. I flipping love the things.

You can get a tiny 2 or 3 quart slow cooker for single or double cooking. You can get a giant 8 or 10 quart workhorse for crowds and big appetites, you can get multiple crocks in one base for buffet style hands off cooking. I kinda want one of those now… The point is, if you don’t have one you should get one!

This recipe is super simple, a classic favorite I pull out time and again.  I used pulled pork here because that is what I built into this week’s meal plan, but you could just as easily use shredded chicken, steak, tofu, etc.

Slow Cooker Pork and Broccoli Rice Casserole

It involves items I nearly always have around the house, including frozen veggies and brown rice.  Feel free to use white rice, or wild rice, or even crazy things like quinoa or couscous instead. You can also substitute any other frozen veggie you are partial to if broccoli just doesn’t do it for ya.  And if you’re feeling extra crazy and decadent, use milk instead of water, and toss on some shredded cheese at the end, just before serving.

Slow Cooker Pork and Broccoli Rice Casserole

Ingredients:

  • 1 cup shredded cooked pork
  • 1 cup brown rice
  • 1 1/2 cups milk / water / broth
  • 2 cups frozen broccoli (or veggie of choice)

Optional: shredded cheese

Slow Cooker Pork and Broccoli Rice Casserole

Step 1: Put all the ingredients in the slow cooker.  Cook on low for 6-8 hours or more, or high for at least 2 hours (to thaw the veggies).  Alternatively, you could put this in a baking pan and bake at 350 for 2 hours (1 if you use fresh and not frozen veg).

 

 

What are your favorite slow cooker meals??

Save

Stuffed Zucchini Boats

 

With the end of summer and onset of fall, summer fruits and vegetables begin to close down shop. The last of the tomatoes are ripening on the vine, the peppers are turning red, and the final enormous baseball bat sized zucchini are finally the last of the crop with no more flowers in sight. If you’ve exhausted the number of times you can make stir fry, or latkes, or zoodles, and have bags full of shredded zucchini in the freezer for later, here is a great recipe to make zucchini taste brand new to close out the season!

This recipe has a lovely presentation, and will make people think you’re a master chef who spent hours in the kitchen. In truth this takes about 10 minutes of prep and assembly, then you simply bake it until ready. You can easily make this vegetarian by omitting the ground turkey and using tofu or lentils or some other kind of bean / meat substitute.

20160711_181242

Ingredients:

  • 1 large or 2 smaller zucchini, cored
  • 1 egg
  • 1 pound ground turkey
  • 1/2 cup cooked rice
  • 1/2 cup bread crumbs
  • 1/2 cup salsa (optional but recommended)
  • Optional: spices to taste

20160711_181432

Step 1: Cut the zucchini in half length wise, and use a knife or spoon to scrape out the inside core. Make sure you remove all the seeds, but you can save the pulp to add to the stuffing.

20160711_181622

Step 2: In a bowl, mix the cooked rice and meat (or beans, tofu, etc) with the pieces of zucchini pulp and salsa. Add the eggs and bread crumbs and any spices you want and mix well.

20160711_181919

Step 3: Spoon the stuffing mixture back into the hollowed out zucchini boats.

20160711_181928

Step 4: Bake face-up on a baking sheet in an oven set to 350 for about 25-30 minutes, until zucchini is soft enough to pierce with a fork and stuffing is slightly crunchy on top.

20160711_191627

That’s all there is to it! You can sprinkle on a bit of Parmesan cheese or garlic salt right before serving, or add extra salsa on top. You can sneak extra veggies in there too, I added a few bites of some roasted beets I had in the refrigerator, as you can see by the lovely pink color.

 

Stuffed Zucchini Boats

Stuffed Zucchini Boats

Ingredients

  • 1 large or 2 smaller zucchini, cored
  • 1 egg
  • 1 pound ground turkey
  • 1/2 cup cooked rice
  • 1/2 cup bread crumbs
  • 1/2 cup salsa (optional but recommended)
  • Optional: spices to taste

Instructions

  1. Cut the zucchini in half length wise, and use a knife or spoon to scrape out the inside core. Make sure you remove all the seeds, but you can save the pulp to add to the stuffing.
  2. In a bowl, mix the cooked rice and meat (or beans, tofu, etc) with the pieces of zucchini pulp and salsa. Add the eggs and bread crumbs and any spices you want and mix well.
  3. Spoon the stuffing mixture back into the hollowed out zucchini boats.
  4. Bake face-up on a baking sheet in an oven set to 350 for about 25-30 minutes, until zucchini is soft enough to pierce with a fork and stuffing is slightly crunchy on top.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegetarian/stuffed-zucchini-boats/

 

 

 

Save

Refrigerator Pickles

 

Just imagine biting into the perfect pickle. It is softened, but still crunchy, with a tangy note accented with just a touch of sweetness and an after-bite of pepper. The delicious, fresh taste of summer, to be had any time you have a hankering! I have some awesome news, friends, you are capable of making your very own pickles! Yes, you!

You don’t have to buy sad, soggy pickles that were jarred in a factory months ago. And it doesn’t have to take hours of boiling water and hard work, expensive or obscure pickling spice mixes, or waiting months for the pickling process to be complete.  You can have the fresh, irresistible crunch of summer time bounty any time you want it, within hours, and using items you likely already have in the house. Well, as long as you stock your refrigerator with these pickles!

Refrigerator pickles in containers

My family always had these in spades during summer and fall, they are the perfect side dish, topping to burgers or hot dogs, or snacks eaten right out of the bowl by the handful. I have also heard them called “Dutch Pickles” by some crazy people.

They are also quite easy to customize. If you don’t like super puckery pickles, go easier on the vinegar and use more water. If you’re the sweet pickle kinda person, I will try not to judge you too much as you add up to a 1/2 cup of sugar. If you gag at the taste of black pepper, leave it out. If black pepper is for wussies, feel free to pop a jalapeno or habanero into the mix! You can also add other herbs and flavors like garlic cloves, fresh dill, sliced peppers, or mustard seed.

Whether you call them Refrigerator Pickles, or Dutch Pickles, or just pickles, you should definitely make this recipe at least once in your life! They are able to be eaten within an hour, best after 6-8 hours, and will keep in the refrigerator for several weeks. Though after you get a taste, I doubt they will last that long. 😉

Refrigerator pickles ingredients

Ingredients (1 quart):

  • 1 large cucumber or several smaller (about 2 cups)
  • 1/2 white onion, thinly sliced
  • 1 tbsp white sugar
  • 3/4 cup water
  • 1/4 – 3/4 cup vinegar (to taste)
  • Black pepper & salt to taste
  • Optional: thinly sliced radishes/ zucchini / carrot/ peppers

Quart of pickles

Step 1: Slice your cucumber and onion as thinly as humanly possible! If you are using other veggies, slice those up thin as well. Be very careful and be aware of knife safety of course, or use a mandoline if you have one. This is important to get all the lovely juices distributed as quickly as possible to pickle your veggies!

Pickles!

Step 2: Heat the water just to boiling, and dissolve the sugar. Press your cucumbers and onion in layers into a quart container, adding black pepper and salt as you go. Add the vinegar to the water and pour it all over the pickles.

Pickles fresh from the refrigerator

Step 3: Wait about 8 hours to overnight or longer. Now you have the perfect summer snack! Eat them straight from the jar, pile them onto sandwiches, burgers, hot dogs, tacos, or dice them and add to potato or tuna salads. These delicious pickles are a great way to enjoy summer’s bounty, and will keep long after the cold chill of autumn rolls in.

And did I mention this recipe is fat-free, vegan, gluten-free, and barely 100 calories even if you eat the whole quart in one sitting?!? I won’t tell if you don’t…

 

Refrigerator Pickles

Refrigerator Pickles

Ingredients

  • 1 large cucumber or several smaller (about 1 1/2 cups)
  • 1/2 white onion, thinly sliced
  • 1 tbsp white sugar
  • 3/4 cup water
  • 1/4 - 3/4 cup vinegar (to taste)
  • Black pepper & salt to taste
  • Optional: thinly sliced radishes/ zucchini / carrot/ peppers

Instructions

  1. Slice your cucumber and onion as thinly as humanly possible! If you are using other veggies, slice those up thin as well. Be very careful and be aware of knife safety of course, or use a mandoline if you have one. This is important to get all the lovely juices distributed as quickly as possible to pickle your veggies!
  2. Heat the water just to boiling, and dissolve the sugar. Press your cucumbers and onion in layers into a quart container, adding black pepper and salt as you go. Add the vinegar to the water and pour it all over the pickles.
  3. Wait about 8 hours to overnight or longer.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegan/refrigerator-pickles/

 

Save

Save

Caprese Salad

 

Isn’t it amazing how the simplest of things can tend to be the most delicious?  Sometimes we get wrapped up in crazy new flavors, seasonings, toppings, ingredients list as long as your arm. But it truly is quality that makes all the difference.  When produce is seasonal, fresh, local, and picked in its prime, there is nothing better. And nothing says “summer” quite like a fresh Caprese salad. Soft, creamy mozzarella cheese, tangy fresh basil, and plump juicy heirloom tomatoes fresh from the vine. OPA!

20160724_074016

High-quality cheese is a delight, while 99 cent slices of pasteurized processed cheese like product is hardly worth wasting the calories and preserving your insides. And you can taste the difference between a true fresh pressed, high quality olive oil and a knock off lower quality oil or mixture. It should taste grassy and strong on its own, maybe tickle the back of your throat a little. That is the anti oxidants working. It is worth investing in some! A little bit goes a long way.

20160724_073022

Ingredients:

  • 1 large fresh tomato
  • 1 large ball fresh mozarella cheese
  • Big handful fresh basil leaves
  • Drizzle of olive oil
  • Optional: Sea salt to taste

20160724_073649

Step 1: Slice the tomato and mozzarella into slices, about 1/4 – 1/2 inch thick. Layer them alternating on a plate with fresh basil leaves. Drizzle olive oil over it all, and sprinkle on some sea salt. That’s it.

20160724_074011

You can also make this salad on skewers to serve as an appetizer or snack, or use the tiny mozzarella balls and grape tomatoes for an adorable itty bitty version! These flavors also lend themselves very well to bruschetta or pasta dishes.

 

What is your favorite summer dish? Do you have other recipes with the Caprese flavors you’d like to share? Comment below!