apple nut quinoa $4.54 recipe / $1.14 serving

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apple nut quinoa

$4.54 recipe / $1.14 serving

As much as I love my myriad of baked oatmeal recipes, I've wanted to shake things up a bit lately and try something other than oats for breakfast.

Enter quinoa. If you've never had quinoa ("keen-wah") it's a little seed that is packed with protein and fiber. It cooks up fast and is fun to eat because the little pellets have a great texture once cooked. Usually quinoa is seen in savory dishes, but it also works great in sweet recipes, like this breakfast Apple Nut Quinoa.

The juice in this recipe provides all of the sweetness that you need and really ups the flavor a notch (or ten). Use any juice blend that you'd like, but try to get one that is 100% juice and doesn't contain any added sweeteners. I thought apple cranberry would have been nice, but the apple cherry that I used was much less expensive and happened to have no added sugar, so I went with that.

Hit up the bulk bins at your local grocery store or health food store for the best price on quinoa. It's often over priced when sold in small packages (these are usually found near rice and beans).

It's almost New Years and time for resolutions, so keep this one handy for when you get that sudden motivation to be "healthy"! ;)

Apple Nut Quinoa

Total Recipe cost: $4.54
Servings Per Recipe: 4 (about 1 cup each)
Cost per serving: $1.14
Prep time: 5 min. Cook time: 30 min. Total: 35 min.

INGREDIENTS		COST
1 cup	uncooked quinoa	$1.36
1.5 cups	apple juice	$0.34
1/4 tsp	salt	$0.01
1/2 tsp	cinnamon	$0.03
1/16 tsp (pinch)	ground cloves	$0.02
1 medium	apple	$0.96
1/2 cup	walnuts	$1.82
TOTAL		$4.54

STEP 1: Place the quinoa in a wire sieve and rinse thoroughly for 1-2 minutes with cool water. If you don't have a wire mesh sieve, place the quinoa in a bowl, fill it with cool water and swish the quinoa around. Allow it to settle and then carefully pour out the water. Repeat 4-5 times. Rinsing quinoa well is essential to remove its natural coating, which can cause the quinoa to taste bitter.

STEP 2: Place the rinsed quinoa in a medium pot. Add the juice, salt, cinnamon, and cloves. Stir briefly. Place a lid on top and bring the pot up to a boil over high heat. As soon as it reaches a boil, turn the heat down to low and allow it to simmer for 15 minutes. After 15 minutes, turn the heat off and allow it to rest, without removing the lid, for ten minutes.

STEP 3: Meanwhile, chop the apple into small bite-sized pieces. Also roughly chop the walnuts.

STEP 4: After the quinoa has cooked and rested, remove the lid and fluff it with a fork. Add the apples and walnuts and stir them and then eat!

This quinoa can be refrigerated and then reheated in the microwave each morning for a quick fix! I like to top it with a little milk (dairy, soy, or almond - they're all great).

Step By Step Photos

This is what quinoa looks like when it's dry. Little white pellets. Careful, they like to static cling to plastic bags and tend to get ALL over the place when spilled...


Rinse the quinoa really, really well... and then rinse it some more. The easiest way is with a wire mesh sieve because they are so small that they'll fall through a colander. But, you can just do it carefully in a bowl if you don't have one.


This is the juice that I used. It's totally yummy and has no added sugar, just blended juices. You can use plain apple or apple/cranberry or just be creative!


Put the rinsed quinoa in a pot and add the juice, salt, cinnamon, and cloves. I filled my 1/8 tsp measuring spoon half way for the cloves, so about 1/16 tsp. Give it a quick stir to make sure it's combined. Put a lid on top and bring the pot up to a boil over high heat. As soon as it reaches a boil, turn it down to low and let it simmer for 15 minutes. After simmering for 15 minutes, turn the heat off and let it rest for an additional ten minutes without removing the lid.


Meanwhile, roughly chop up the walnuts...


And chop the apple into small pieces.


After the quinoa has cooked and then sat for 10 minutes, remove the lid and fluff it up with a fork.


Add the apples and walnuts...


Stir to combine and you're done! How easy is that!

oven baked potato skins $4.09 recipe / $1.02 serving

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oven baked potato skins

$4.09 recipe / $1.02 serving

Well, it's party season (Christmas, New Years, FOOTBALL), so I thought I'd throw some party food at ya.

I love potato skins because the topping variations are endless.

I made the classic bacon-cheddar-sour cream-green onion version here, but I can't stop thinking about how a little drizzle of BBQ sauce would be on this or if you replaced the bacon with some BBQ pulled pork or chicken. YES.

Anyway, they're pretty easy. This is a small batch, so if you're having a party make sure to double it. Although I might be able to eat a whole plate, I set the serving size at about 3 because that's when I started to feel stuffed. They're deceptively filling!

So, happy party season and make yourself some tater skins!

Oven Baked Potato Skins

Total Recipe cost: $4.09
Servings Per Recipe: 4 (3 potato skins each)
Cost per serving: $1.02
Prep time: 15 min. Cook time: 1 hr. Total: 1 hr. 15 min.

INGREDIENTS		COST
6 small (2.5 lbs)	russet potatoes	$0.99
6 oz.	bacon	$1.50
2 Tbsp	vegetable oil	$0.06
1/4 tsp	garlic powder	$0.02
1/4 tsp	smoked paprika (optional)	$0.02
2 oz.	sharp cheddar	$0.70
2 whole	green onions	$0.22
1/2 cup	sour cream	$0.53
to taste	salt	$0.05
TOTAL		$4.09

STEP 1: Preheat the oven to 400 degrees. Wash the potatoes well and prick the skins a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45 minutes or until they're tender all the way through. Cooking time will depend on the size and thickness of your potatoes. Check doneness by piercing the largest potato with a fork.

STEP 2: Meanwhile prepare the rest of the ingredients. Slice the bacon into small pieces and cook in a skillet over medium heat until brown and crispy. Drain on a paper towel lined plate. Slice the green onions and shred the cheese. In a small bowl combine the vegetable oil, garlic powder, and smoked paprika.

STEP 3: Once the potatoes are cooked, use a small dish towel to help hold the hot potatoes as you cut them in half. Use a spoon to scoop out the insides of the potatoes, leaving about 1/4 inch of potato attached to each skin. Save the scooped out potato for another use.

STEP 4: Line a baking sheet with foil. Place each scooped out potato on the baking sheet. Brush the seasoned oil over the surface of the potatoes. Use any left over residual oil on the brush to lightly coat the outside (peel side) surface of the potatoes. Sprinkle liberally with salt. Move the baking sheet to the oven and bake for an additional 15 minutes at 400 degrees to allow the potatoes to crisp up.

STEP 5: Once the potatoes have crisped and are lightly golden brown on the edges, sprinkle the shredded cheese over top. Return to the oven for 1-2 minutes or until the cheese is melted. Take the potatoes back out and top with a dollop of sour cream, crumbled bacon, sliced green onions, or any other ingredient that you'd like.


I know, there are only 10 on this plate... I'll give you three guesses where the other two went.

Step By Step Photos

Wash your potatoes well and then prick the skin with a fork. Smaller potatoes work best for this. Potatoes that are sold singularly are usually pretty large, while bagged potatoes are pretty small. These were about 3 inches long each. Bake them in a preheated 400 degree oven for about 45 minutes or until you can easily pierce them all the way through with a fork.


Meanwhile get the rest of the toppings ready, like the bacon. I found half a package (6 ounces) of bacon to be plenty for 12 potato skins. I like to slice the bacon before I put it in the skillet because it seems easier to cook (less splatter). I froze the rest of the bacon for later.


Cook the bacon in a skillet over medium heat until brown and crispy. Let it drain on a paper towel and try not to eat it all.


Season some vegetable oil with garlic powder and smoked paprika. The oil is what makes the potato skins crispy. Restaurant potato skins are deep fried, so this kind of simulates that. Also shred your cheese and slice the green onions.


Once the potatoes are soft, slice them in half with a sharp knife. I used a small dish towel to help hold them while I sliced because the potatoes are still STEAMING hot.


Use a spoon to scoop out the centers of the potatoes, leaving about a 1/4 inch around the inside of the skin. Scoring the potato with the side of the spoon will help control what comes out when you scoop.


Put the scooped out potatoes on a baking sheet covered with foil. Brush the seasoned oil liberally over the open surface of the potatoes. Use any leftover oil to lightly coat the skin side. Sprinkle the potatoes liberally with salt. Bake for 15 minutes (still at 400 degrees) or until the edges are golden and crispy).


Pull the potatoes out of the oven, sprinkle lightly with cheese, and pop them back in the oven for a minute or two so the cheese can melt.


Once the cheese is melted, pull them out and top each one with a dollop of sour cream, crumbled bacon, and sliced green onions.


Enjoy!

italian salami sandwiches $7.93 recipe / $1.32 serving

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italian salami sandwiches

$7.93 recipe / $1.32 serving

I've wanted to make these sandwiches for well over a year. Seriously, they've been hanging around in the back of my brain waiting for the perfect time. What better time than now? Sandwiches sound like the perfect thing to eat in the days leading up to Christmas and if you cut these into smaller pieces, they're the perfect appetizer or nibbles for a sandwich tray!

I used a half loaf of my homemade focaccia bread for the sandwiches, but if you're in a rush you can use store bought bread. Just be sure to get a nice crusty french loaf, ciabatta, or some other really strong bread. The sandwich needs a sturdy bread to hold up to all of the goodies.

I also had a half jar of pesto left in my fridge, so I dressed the sandwiches with that, but a nice red wine vinaigrette is a great alternative. Just sprinkle a little vinaigrette on the open sides of the bread to keep things moist.

So, before you spend $40 on a sandwich tray, consider making your own. Once you have the ingredients ready the assembly takes only a few short minutes. ...but hey, I know how stressful the holiday season is, so I won't give you the evil eye if you don't make your own ;)

Italian Salami Sandwiches

Total Recipe cost: $7.93
Servings Per Recipe: 6 large sandwiches or 12-24 appetizers
Cost per serving: $1.32 (for six)

INGREDIENTS		COST
1/2 loaf	homemade focaccia	$0.54
1/2 medium	red onion	$0.45
1/2 cup	white or red wine vinegar	$0.25
1/2 Tbsp	white sugar	$0.02
3/4 tsp	salt	$0.03
6 Tbsp	pesto	$0.99
3 Tbsp	mayonnaise	$0.25
1/3 lb.	Italian dry salami	$2.33
6 slices	provolone cheese	$1.70
1/2 (12 oz.) jar	roasted red peppers	$1.00
2 cups	spinach	$0.37
TOTAL		$7.93

STEP 1: At some point before making the sandwiches (at least one hour ahead of time, up to a couple days ahead), make the quick pickled red onions. Thinly slice the red onions and place them in a bowl or jar. Mix together the vinegar, salt, and sugar until the salt and sugar are dissolved. Pour the vinegar mixture over the onions, making sure they're all covered. Refrigerate for at least one hour, or up to a couple of days.

STEP 2: When you're ready to make the sandwiches, slice the focaccia bread into six pieces. Cut each piece through the middle to form a top and bottom. Spread the pesto over each bottom pieces (1 tablespoon for each piece) and thinly spread the mayonnaise over the top pieces (about a 1/2 tablespoon each).

STEP 3: Layer the sandwich toppings on. They don't have to be in any particular order, but I layered mine as follows: salami, provolone, pickled red onion, roasted red peppers, then spinach. See photos below for more details.

STEP 4: Place the top pieces of focaccia back over the sandwich filling and slice through again to separate the six sandwiches. If you're making a sandwich platter, you can further cut each sandwich into 2-4 pieces. Place a toothpick through each one to hold the sandwich together.

Step By Step Photos

At some point before you make the sandwiches (at least an hour ahead, up to a couple days ahead), make the pickled onions. The pickled onions are a little bit tart, a little bit sweet, a little bit salty, and a LOT yum. They add just the right amount of tang to balance the fatty salami. Slice the onions really thin and then pour the mixture of vinegar, salt, and sugar over top. Refrigerate for at least an hour or until the onions have softened (they'll also turn bright pink).


When you're ready to make the sandwiches, cut your half focaccia loaf into 6 pieces. This large piece of focaccia is about 9 x 18 inches.


Cut each piece through the center to make a top half and a bottom half. Lay the pieces out so that the edges touch - as if they were still one large piece. Spread the pesto over the bottom pieces and the mayo over the top pieces.


This is what I filled my sandwich with - a mixture of stuff I had and stuff that I bought. Italian dry salami, provolone cheese, roasted red peppers, pickled onions, and spinach.


Layer the salami pieces all over the bottom of the bread. I had bought a half pound of salami, but only ended up using about 1/3 lb. and that was plenty.


Layer on your six slices of provolone...


And then the pickled onions and roasted red peppers. Make sure to let the excess moisture drip off of both the onions and peppers before putting them on the sandwich. You don't want a soggy sandwich. I only layered half of the peppers before taking the picture so that you could see the onions, too.


Here is a closer look at the roasted red peppers if you're not sure what to look for at the store. I only used about half of this 12 oz. jar. I'll save the rest for salads, sandwiches, or soup. You can usually find these peppers near salad dressing and pickles, or near canned artichoke hearts. Or just ask for help from a store employee :)


Lastly, layer on the spinach.


Put the "lids" back on the sandwiches and use the knife to cut through the centers so that you have six separate sandwiches. If you want appetizers, cut each one into two to four pieces and use a tooth pick to keep them together.


They make a cute little appetizer!

top 20 from 2012

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top 20 from 2012

So many wonderful things have happened this past year and looking back makes me feel overwhelmingly grateful. I want to thank each and every one of you for enriching my life and giving me a reason to experiment, be creative, and eat really good food!

I love looking back at the recipes from the past year and rediscovering gems that I had almost forgotten about! It was impossible to pick just ten favorites from this year, so I chose 20 instead! :D

These 20 recipes are my favorites. These are the dishes that if, for some strange reason, I stopped making new recipes every week, I'd make my regular rotation. They're so good that I want to make them over and over and over again.

If you haven't tried any Budget Bytes recipes yet, this list is a great place to start!

So, here they are, in chronological order:

1. Teriyaki Meatball Bowls

Ground pork seasoned with garlic and ginger, smothered in a potent teriyaki sauce, and served over a steaming bowl of hot jasmine rice. This is what I call meal perfection... and they're great for the freezer too!

2. Chicken Piccatta

Tender filets of lightly breaded chicken in a salty, lemony sauce. It's so easy to prepare and the flavor burst will surprise you! Pair it up with some crusty bread and a green salad for a classic meal.

3. Herb Roasted Pork Loin

This one wins the prize for easiest to prepare in 2012. It literally takes only a few minutes of active preparation and then it finishes itself in the oven. And the flavor? AH-MAZ-ING.

4. Hearty Black Bean Quesadillas

This one is not just my favorite, but it's also a reader favorite. Forget the drive through, these quesadillas will give you ten times more flavor and they're actually GOOD for you! Plus an added bonus - they're a breeze to prepare!

5. Crunchy Asian Salad

SO. MUCH. CRUNCH. I'm not sure what makes this salad better, all of the crunchy vegetables or the homemade Sesame Ginger Dressing... or maybe both of them together? Whatever the reason, I could eat this salad every day of my life.

6. Chicken Yakisoba

Street food is awesome for a few reasons: it's fast, delicious, and filling. That's exactly why yakisoba is one of the most popular street foods in Japan. This is one of my favorite dinner quick fixes!

7. Sriracha Hummus

Sriracha and hummus were made for each other. The end.

8. Focaccia Rolls

Crispy on the outside, fluffy on the inside. These are the best rolls I've ever made, hands down.

9. Chili Cheese Beef n' Mac

COMFORT FOOD! Yessss... we all need comfort food once in a while. Pasta is always comforting, but this also has hearty ground beef and just enough cheese to make it creamy and delicious, but not guilt inducing. Gotta love it.

10. Thai Turkey Meatloaf

Okay, I know meatloaf doesn't have the best reputation, but YOU'VE GOT TO TRY THIS. It's so good. Moist, juicy, and fully flavored... plus it's topped off with a sweet and spicy sriracha glaze. What's not to love?

11. Apple Dijon Kale Salad

Oh YES. Sweet/tart apples, crunchy nuts, chewy raisins, a super tangy vinaigrette, and hearty kale greens. Everything balances perfectly to make one of the best salads I've ever had.

12. The "one" Chocolate Mug Cake

FINALLY a chocolate mug cake that meets my needs! It's small, doesn't require an egg, is not too-too sweet, and is super rich and decadent. Love it.

13. Sweet Potato Corn Cakes

When you get this many fresh ingredients together in one scrumptious little patty, it's guaranteed to be good. Sweet potatoes, corn, green onions, cilantro, and a little cayenne pepper make for some sassy little patties!

14. Dragon Noodles

Holla!! Okay, this might be my #1 favorite of the year and I know it's the favorite of a lot of readers, too. It's super simple, super tasty, and super filling. I might need to go make some right now, as a matter of fact. BRB.

15. Blueberry Banana Baked Oatmeal

Baked oatmeal has really changed my breakfast life. It's warm, rich, slightly sweet, and very filling. This flavor is my favorite from 2012 because the rich bananas and sweet blueberries make the most wonderful couple. If you haven't tried a baked oatmeal yet, give this one a shot!

16. Aztec Cocoa

This is another life changer! I'll never go back to plain hot cocoa again. The earthy cinnamon and pinch of cayenne add an extra warmth that regular hot cocoa can't even touch. Sipping on a mug of this will warm you inside and out.

17. Chicken & Lime Soup

BEST. SOUP. EVER. Not kidding. I don't even think I can describe its awesomeness. Just try it.

18. Soy Dijon Pork Tenderloin

So simple, yet so delicious. Soy sauce, dijon, and brown sugar make the perfect trifecta of salty, sweet, and tangy. So GOOD.

19. Caramelized Onion & Mushroom Pizza

Pizza pizza! I continue to love pizza like no other food and this white version with a creamy garlic sauce, sweet caramelized onions, and earthy mushrooms is to die for. It takes some planning ahead, but is WELL worth it!

20. Candied Almonds

Danger! Danger! These are completely addicting, plus they're super easy to make, so... procede with caution!


So there they are, my top 20 recipes from 2012! But you know what I liked even better? Getting to know all of you. Budget Bytes wouldn't exists without such a wonderful group of readers. I don't consider you just onlookers, but active participants in this adventure. Thank you for being there, for sharing your ideas and experiences, and just being wonderful in general. HAPPY NEW YEAR!

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