Ok, I’ll be honest with you. I wasn’t planning on posting this picture on my tumblr, but then I realized: This is actually a REALLY good recipe and I use it SO OFTEN. And so here you go; an extremely delicious way to cook your tofu or seitan!
Long time no post. It’s been taking me awhile to write again and post my stacked recipes. Apologies.
I’ve discovered the unique flavour of truffles recently. I found this special mushroom goes well with a wide range of ingredients and especially with anything starchy. Off course, I tried to make my favourite pasta dish with it!
I bought a small bottle (about 50g) of black truffles in olive oil at the supermarket for about 18 dollars Canadian. It lasted quite a long time with me using it for crackers, pastas and soups. I highly recommend everyone to go hunting for this cheap bottle of black truffles!
A handful of Angellini Pasta
2 tsp Black truffles
1 tbsp olive oil
3 tbsp extra virgin olive oil
1 pack oyster mushroom
1 pack enoki mushroom
½ pack (6-8) white capped mushrooms
½ onion sliced
Salt & pepper
1. Heat up a frying pan and first brown the sliced onion.
2. Start to sauté the assorted mushrooms together in a frying pan. Remember to sauté the enoki mushroom last as they are thin and cooked faster than the others.
3. In another pot, cook the Angellini until al dente. Then drain.
4. When the pasta is drained (retain a little moisture, so it’ll be easier to mix), add the pasta into the frying pan together with the onion and assorted mushroom.
5. Add in the truffles,and salt and pepper to taste. Mix lightly but evenly.
All it takes is a big, unexpected bill or several unplanned, unpaid sick days for your bank account to look a bit emaciated. It is times like these when you find ways to cut down on variable monthly expenses to give you a little wiggle room. Often the first budget to be cut is the grocery plan, but you still don’t have a ton of time to prepare less expensive yet labor intensive meals. That is why it is helpful to have a source of cheap, quick, easy dinner recipes to which you can refer.
Pasta is very kid-friendly, and affordable to boot. Here are a couple of cheap, quick, easy dinner recipes using pasta.
Baked Pasta Casserole
Spaghetti is a cheap, quick, easy dinner recipe, but it can get tired if you have it too frequently. This casserole is a nice variation.
1 box or bag pasta shapes 1 can spaghetti sauce 1/3 lb. ground beef, turkey or chicken 1 cup grated mozzarella ¼ cup chopped onion 2 teaspoons minced garlic
Prepare pasta as directed, leaving it slightly undercooked. Simmer onion and garlic with a bit of oil in a large skillet until translucent. Remove the onion and garlic and brown the meat in the pan. Drain and stir in the onion and garlic. Stir in pasta sauce and heat on low for about 10 minutes.
Drain pasta and return to its pan. Add the sauce to the pasta and stir well. Pour the pasta into a greased baking dish. Top with cheese, cover with foil and bake at 350 for 30 minutes. Remove the foil and return to oven for 10 more minutes.
Macaroni and Cheese
Old fashioned, homemade mac and cheese is a favorite cheap, quick, easy dinner recipe. Kids love it, it’s comforting and it is very filling. This recipe makes use of your crockpot so you can have dinner waiting when you walk through the door, and leftovers are delicious. Save money by buying a block of cheese and shredding it yourself, or use any combination of cheese you have on hand. A combination of cheddar or Monterey jack and block processed cheese-the store brand is fine-is delicious.
1 package elbow macaroni 1 12-oz can evaporated milk 1 ½ cups milk 2 eggs 4 cups cheese - divided
Prepare pasta as directed, leaving it slightly undercooked. Drain the noodles and coat the crock with vegetable spray. Stir in all of the ingredients but for one cup of cheese. Sprinkle the remaining cheese onto the noodles. Cover and cook on low for five or six hours.
There are many cheap, quick, easy dinner recipes for Mexican food, as well. Beans and rice are always inexpensive and make welcome sides for either of these recipes.
These are the most basic of enchiladas, but are tasty and especially affordable. You can dress them up by adding leftover beef or chicken as well as any vegetables you choose. Chopped black olives, onions and sour cream are a favorite in my home.
12 large flour tortillas 1 can red enchilada sauce
4 cups shredded cheese
Coat a baking pan with vegetable spray. Pour a handful of cheese in a straight line near one side of the tortilla. Top with any other desired ingredients. Roll up and place into the baking pan. Repeat with the remaining tortillas, cheese and other ingredients, lining the rolled tortillas up side-by-side in the pan. Pour enchilada sauce over the tortillas to cover the tortillas. Top with remaining cheese. Cover the pan with foil and bake at 350 for 30 minutes. Remove the foil and return to oven until cheese is melted.
Your crockpot should be your ally when it comes to making cheap, quick, easy dinner recipes. It can make tough meat tender and save you a ton of time. For these tacos, you can use just about any meat you have on hand or can purchase inexpensively.
1 to 2 pounds of roast, boneless chicken or stewing meat 1 package taco seasoning ½ cup liquid, such as chicken broth or water
Coat the crock with vegetable spray. Place the uncooked meat in the crock. Sprinkle taco seasoning over the meat. Pour the liquid onto the meat. Cook on low for six to eight hours. Shred the meat by pulling two forks through it simultaneously. Serve on warmed tortillas with your favorite toppings.
One key to finding cheap, quick, easy dinner recipes is that they have to be something even your fussiest eater will eat. Think about some of your brood’s favorite meals and then consider ways that you can make them less expensively. Drawing on your creativity can lead to some affordable meals that your family will ask for again and again.
Sweet and Spicy Shrimp and Snow Peas Stir Fry is a quick and easy recipe that’s perfect for Lunch or Dinner. Cooked in a flavorful sauce made with honey, lemon, garlic, soy sauce and chili flakes this tastes fantastic served over Brown Rice. AD
PRINT THE RECIPE: http://www.thelifejolie.com/shrimp-and-snow-peas-stir-fry/
Teriyaki roasted sweet potatoes - you are my life! these roasted veggie quinoa bowls are my go-to’s for easy quick healthy dinners!!
Recipe for pictured:
-toss 2 medium cubed sweet potatoes w ¼ c teriyaki sauce & 2 tsp sriracha sauce
-roast in the oven at 400 F for 40 minutes, stirring every 10-15 min
-lay broccoli on a pan, drizzle w olive oil, & sprinkle w garlic powder, salt, & pep. Pop in the oven for the last 20 minutes
-bring ½ c rinsed quinoa & 1 c of water to a boil, then cover & simmer on a low heat for 15 min
-put everything together & top with pepper, avocado, & green onion!!
It couldn’t get any easier than that! This made 2-4 servings & was so so so so yum :) :)
I tried this a couple months ago, and it tastes so good and so quick to make, now becomes a regular on our dining table. This is also a low fat hummus which I can eat as much as I want without worry about too much fat intake. I used corn pasta here, I think the hint of corn flavour compliments the beetroot really well, but you can substitute regular pasta since the star of the show is the hummus.
Beet Hummus ingredients are: 1 cup of cooked chickpea (or can), 1 minced garlic, juice and zest of a small lemon, 1 table spoon of coconut sugar,1 table spoon of tahini, salt to taste, and 250g of cooked plain beetroot. (I used precooked vacuum packed from local shop, you can boil or bake your own. I think canned ones will work just as well, just watch out for the flavouring and salt content and adjust your salt/sugar addition accordingly.
Toss them all in a food processor, pulse until you get a smooth texture. Service over your pasta with some parsley! Enjoy!
(This hummus keeps up to 3-4 days in the fridge. So you can make a big batch and use for salad, dipping later too.)
The Best Vegan Mac & Cheese (v/gf/soy-free/nut-free)
Hello everyone! I’ve posted this recipe before but it was for two large casserole pans. I’ve been meaning to do an updated recipe for you all in a more manageable serving size. I know that everyone claims to have the best vegan mac and cheese recipe, but I swear this one is really different from a lot of the ones out there! I combined a roux method with the potato and carrot cheese method to get this incredibly creamy sauce. The flavouring all comes from simple spices, that can be swapped out for more fodmap friendly options, so there is absolutely no need for any vegan cheeses (which I know some people worry about because of the long ingredient list). I just added daiya and breadcrumbs on top, but they are totally optional! Best of all, you can probably make this whole recipe in 30 minutes or so!
Ingredients: - 1 box of Catelli gluten-free macaroni (or you can use roughly 340g pasta of your choice!) - 1 cup peeled and cubed white potatoes, boiled until soft - ½ cup peeled and roughly chopped carrots, boiled until soft (you can boil the potatoes and carrots in the same pot) - 2 tbsp vegan margarine or oil of your choice (I’ve done this with olive oil before and it worked well) - 2 tbsp gluten-free flour (can use non gf if you like) - 2 cups original rice milk - ½ cup nutritional yeast flakes - 1 tsp garlic powder - 1 tsp onion powder - ½ tsp salt (or to taste) - ½ tsp pepper (or to taste) - Optional: breadcrumbs (just toast your favourite bread, let it cool, then run it through a food processor) - Optional: Vegan cheese
Instructions: 1) Prepare the pasta according to the directions on the package. While that’s cooking, you can start preparing the sauce. 2) In a blender or food processor, add the carrots and potatoes, as well as 1 cup of the rice milk. Blend until smooth, then set aside. 3) In a large sauce pan on medium heat, melt the vegan margarine or oil. Then add the flour, and whisk to create a roux (thick paste). Add the remaining 1 cup of rice milk, as well as the blended potato and carrot mixture. Whisk until smooth. 4) Add the nutritional yeast, salt, pepper, garlic powder, and onion powder. 5) You can continue to reduce the sauce until it’s to your preferred thickness. I don’t really reduce mine for more than 3 minutes once everything is combined. 6) Add the pasta, and allow the mixture to cook for a few minutes until everything is warm enough for serving. 7) You can serve the pasta straight from the pot, but baking it really improves the flavour and the texture of the sauce. In a lightly greased casserole dish or ramekin, add the pasta. I also added some breadcrumbs and daiya, then cooked it under a low broil until the breadcrumbs were toasty and the cheese was melted. Around 3-5 minutes. 8) Enjoy!!!
I can’t take credit for this entire recipe. Tonight’s dinner was something quick and easy, but still so flavorful and delicious. Tom Yum soup is one of my most favorite soups, and tonight, I supplemented a canned broth that I buy from my favorite farmer’s market with lovely seasoned chicken breast [I wish I had shrimp on hand], sautéed onions and garlic, a few jalapeños, chili paste, and coconut milk. I finished the dish by adding some rice noodles I had on hand in the panty. Everything was garnished with fresh cilantro and devoured. The broth that I buy is heavily seasoned and so delicious that it was perfect and reminded me of the authentic soup I truly love.