How-To - Guides for Saving Money in the Kitchen - Budget Bytes https://www.budgetbytes.com/category/how-to/ Delicious Recipes Designed for Small Budgets Thu, 20 Feb 2025 00:54:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://www.budgetbytes.com/wp-content/uploads/2022/05/cropped-cropped-favicon-32x32.png How-To - Guides for Saving Money in the Kitchen - Budget Bytes https://www.budgetbytes.com/category/how-to/ 32 32 Air Fryer Hard Boiled Eggs https://www.budgetbytes.com/air-fryer-hard-boiled-eggs/ https://www.budgetbytes.com/air-fryer-hard-boiled-eggs/#comments Wed, 19 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=111814 Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.

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]]> Confession time: I made these Air Fryer Hard Boiled Eggs out of lazy desperation one day in the studio when I was testing other recipes. I was starving but didn’t want to eat anything super processed, so I decided to try cooking some of my farm-fresh eggs from home in the air fryer. I’ve used this method tons of times now, and they come out perfect every time! If your stove is occupied, or if you can’t be bothered to wait for a pot of water to boil, this kitchen hack is a game-changer!

Overhead view of air fryer hard boiled eggs.

On my farm, we have 5 hens, with 5 more on the way! We have some fun breeds that lay every color egg, from dark brown and pink to blue and olive. Did you know the color of eggshells is dictated by the breed of chicken laying them, but the depth of color of the yolk is determined by the chicken’s diet? Pretty cool, huh? So, you can only imagine how many eggs we go through in a week!

While making hard-boiled eggs on the stove is a fairly simple process, it can be hands-on and requires constant attention. But with this air fryer method, I can press a button and walk away until the timer goes off. It’s so easy, so simple, and the eggs always come out perfectly hard ‘boiled!’

Overhead view of air fryer hard boiled eggs on a plate.
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Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.
Course Breakfast
Cuisine General
Total Cost $2.22 recipe
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 6 eggs
Calories 63kcal
Author Jess Rice

Equipment

  • Air Fryer

Ingredients

  • 6 large eggs, chilled $2.22

Instructions

  • Preheat air fryer to 250°F.
  • Carefully place as many hardboiled eggs as you’d like in the air fryer basket. (I made 6.)
  • Cook for 17 minutes at 250°F.
  • When done, transfer to an ice bath before peeling.

See how we calculate recipe costs here.

Notes

I like to prepare an ice bath (a bowl filled with cold water and ice) while my eggs are cooking. As soon as the timer goes off, I transfer the eggs to the ice bath and let them cool for a few minutes.
The total cook time can depend on the size of your eggs, the starting temperature of your eggs, and your air fryer. I specifically use large chicken eggs that are cold from the fridge. If you use room-temperature eggs or eggs that are a different size, you’ll likely have to adjust the cooking time to account for this.
If you want soft boiled eggs, try reducing the cooking time by a few minutes.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 62mg

how to make Hard Boiled Eggs in the Air Fryer step-by-step photos

Six eggs in an air fryer.

Preheat your air fryer to 250°F. Once it’s preheated, carefully place as many eggs as you like into the air fryer basket. Be sure not to overcrowd the basket. I used 6 eggs. Air fryers work by circulating hot air, so you want to make sure there is enough room for the air to circulate around each egg.

Six hard boiled eggs in an air fryer.

Cook the eggs for 17 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and plenty of ice.

Air fryer hard boiled eggs in an ice bath.

As soon as the timer goes off, use tongs or a slotted spoon to transfer the eggs from the air fryer basket to the ice bath. This not only stops the cooking process but also makes peeling easier.

Air fryer hard boiled eggs sliced in half on a plate.

Peel your air fryer hard boiled eggs once they have cooled enough to handle.

Overhead view of air fryer hard boiled eggs.

Serving Suggestions

Aside from eating them as a snack, added to wraps, or chopped on top of salads, you can use these air fryer hard boiled eggs just like you would use regular boiled eggs! Here are some ideas:

Storage Instructions

Unpeeled hard boiled eggs will last up to a week in the refrigerator. Peeled eggs can also be refrigerated in an airtight container for up to a week, but they’re best if eaten within 2 days.

More Egg Recipes

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]]> https://www.budgetbytes.com/air-fryer-hard-boiled-eggs/feed/ 4 Steak Marinade https://www.budgetbytes.com/steak-marinade/ https://www.budgetbytes.com/steak-marinade/#respond Tue, 11 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=111362 This homemade Steak Marinade will transform any budget-friendly steak into a restaurant-quality meal. It's perfect for grilling, pan-searing, or broiling!

The post Steak Marinade appeared first on Budget Bytes.

]]> A good Steak Marinade is a lifesaver when you are cooking tougher cuts of steak. It not only tenderizes the steak but it also infuses it with so much flavor. This easy steak marinade recipe is one that I use often and is made with simple pantry ingredients and spices. Who needs a fancy steakhouse when you can make juicy, tender steaks at home?!

Overhead view of a marinated beef steak cooking in a cast iron skillet.

Expensive, prime cuts of steak don’t really need a marinade, but budget-friendly steaks that are a little tougher can benefit greatly from a simple marinade. I’m talking about cuts like flank steak, skirt steak, and round steaks. They may not be as tender as a rib-eye steak, but they can become just as delicious with the right marinade.

So, while some steaks are a major splurge, this steak marinade recipe can help stretch your dollar AND give you that delicious steakhouse taste, even when you use it on a cheaper cut. It’s made with simple, easy-to-find ingredients like olive oil, balsamic vinegar, garlic, and dried seasonings. Your next date night, BBQ cookout, or dinner party just got a whole lot better, I promise!

Ingredients

Here’s what you’ll need to make this flavorful homemade steak marinade:

  • Olive Oil: All great steak marinades need fat to carry the flavor from the seasonings and help with the browning process during cooking (the Maillard reaction). Olive oil is my go-to because it’s readily available, doesn’t have too strong of a flavor, and is heart-healthy!
  • Balsamic Vinegar: This adds a tangy, slightly sweet flavor and helps form a nice crust on the steak when cooked. But the main reason I use it in this marinade is because it’s acidic. The acid in the vinegar helps break down the muscle fibers in the meat to make it more tender and juicy.
  • Worcestershire Sauce & Soy Sauce: These sauces add a punch of savory, umami flavor to the marinade while also helping to tenderize the meat.
  • Seasonings: I use freshly minced garlic, dried rosemary, dried thyme, salt, and black pepper to infuse the meat with flavor. These seasonings are also super versatile and pair with almost any sides or sauces you may serve with your steak.

How Long Do You Marinate Steak?

I personally only marinate my steaks for 30 minutes, and they always turn out perfect! You can also let it marinate for up to 24 hours if you like. I wouldn’t do any longer than that, though, as the acid in the marinade can start to break down the meat too much and make it mushy.

What’s the Secret to a good steak marinade?

In my opinion, it’s the careful balance of three main components—fat, acid, and flavor—that makes a good marinade. I use olive oil for the fat, balsamic vinegar and Worcestershire sauce for the acid, and a combination of seasonings for flavor. But the real secret is in the ratios and proportions of these ingredients. Too much acid can break down the meat too quickly, while not enough fat can affect the flavor.

I’ve tested this marinade many times, so I can confidently say my recipe for steak marinade has the perfect balance of ingredients to create tender, moist, and flavorful steaks every time!

Tips and Suggestions!

  1. This steak marinade recipe makes enough for 1-2lbs of steak. It’s super easy to scale up or down, depending on how much meat you’re marinating.
  2. Marinate your meat in a plastic bag, ceramic bowl, or a glass dish in the fridge. Don’t use a metal container, as the acid in the marinade can react with the metal and affect the flavor of your steak!
  3. Feel free to switch out the seasonings. I love the mix I’ve used in this recipe; it really is perfect for steak. But if you have a favorite seasoning blend or spice, feel free to try that instead! Fajita seasoning, Montreal steak seasoning, and Cajun seasoning are all great options. Don’t forget to adjust the amount of salt used if your seasoning blend already contains it.
  4. This marinade isn’t just for steak! I’d use it on grilled chicken or pork chops, too. It adds such great flavor and keeps the meat juicy and tender.

How to Store

You can use your marinade for steak immediately or store it in an airtight jar in the refrigerator for up to 3 days. Make sure you only store unused marinade that hasn’t touched any meat.

Side view of a marinated steak on a plate.
Steak marinade in a bowl.
Print

Steak Marinade Recipe

This homemade Steak Marinade will transform any budget-friendly steak into a restaurant-quality meal. It's perfect for grilling, pan-searing, or broiling!
Course condiment, Main Course
Cuisine General
Total Cost ($1.99 batch)
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 recipe
Calories 709kcal
Author Marsha McDougal

Equipment

  • Small Bowl
  • Large Resealable Plastic Bag

Ingredients

  • ⅓ cup olive oil $1.10
  • 2 Tbsp soy sauce $0.10
  • 1 Tbsp Worcestershire sauce $0.15
  • 1 garlic clove, minced $0.04
  • 1 tsp dried rosemary $0.10
  • 1 tsp dried thyme $0.10
  • ½ tsp salt $0.02
  • ½ tsp freshly cracked black pepper $0.08
  • 2 Tbsp balsamic vinegar $0.30

Instructions

  • Add all of the ingredients to a small bowl and whisk until evenly combined. Use immediately or store it in an airtight jar in the refrigerator for up to 3 days.
  • If you are using it immediately, place your steaks in a large plastic storage bag and pour the marinade directly on top. Seal the bag, then rub the marinade all around the steaks.
  • Marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours. Make sure to always discard any excess used marinade.

See how we calculate recipe costs here.

Notes

*This steak marinade recipe makes enough for 1-2lbs of steak.

Nutrition

Serving: 1whole batch | Calories: 709kcal | Carbohydrates: 13g | Protein: 4g | Fat: 72g | Sodium: 3405mg | Fiber: 1g

how to make Steak Marinade – step by step photos

The ingredients to make steak marinade.

Gather all of your ingredients.

Olive oil, soy sauce, Worcestershire sauce, garlic, balsamic vinegar, and seasonings in a bowl.

Add ⅓ cup olive oil, 2 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, 1 clove of minced garlic, 1 tsp dried rosemary, 1 tsp dried thyme, ½ tsp salt, ½ tsp freshly cracked black pepper, and 2 Tbsp Balsamic vinegar to a small bowl.

A steak marinade in a bowl.

Whisk everything together until evenly combined. You can use it right away or store it in an airtight container in the fridge for up to 3 days.

Steak marinade being poured into a ziptop bag with steak.

When you’re ready to use it, place your steaks into a large, resealable plastic bag and pour in the marinade. Close the bag securely and rub the steaks to distribute the marinade.

Steak marinading in a ziptop bag.

Let the steaks marinade in the fridge for at least 30 minutes or for up to 24 hours. Cook your steaks as desired and discard any leftover marinade.

Overhead view of a marinated beef steak cooking in a cast iron skillet.

More Marinade Recipes

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]]> https://www.budgetbytes.com/steak-marinade/feed/ 0 Homemade Fajita Seasoning https://www.budgetbytes.com/homemade-fajita-seasoning/ https://www.budgetbytes.com/homemade-fajita-seasoning/#comments Fri, 31 Jan 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=110690 Skip the store-bought blends and make this Homemade Fajita Seasoning instead. It's cheaper, delicious, and you can customize it to your own taste!

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]]> Homemade seasoning mixes are my jam! They’re just so easy to make and way cheaper than buying store-bought seasoning. This Homemade Fajita Seasoning uses a simple mix of common spices that you probably already have in your spice cabinet! You can make one single batch, but I like to make a big batch and store it in an air-tight container for later.

Ingredients for homemade fajita seasoning on a plate.

I know premade seasonings from the store are super convenient, and I’m all about that convenience sometimes. But there are times when making something from scratch just makes sense. This homemade fajita mix is so simple to make, doesn’t have any hidden nasties (like preservatives and fillers), and you have complete control over the spice and salt levels. It’s just pure, wholesome ingredients that I can feel good about feeding my family.

Not to mention, making your own spice blends, especially if you use them often, can work out way cheaper in the long run. And because this seasoning mix uses very similar ingredients to our taco seasoning, you could stock your cupboard and make both mixes at once. Saving you even MORE time and money!

What’s In Fajita Seasoning?

Get ready to have your mind blown at how delicious these 6 simple seasonings will make your fajitas taste. Spoiler alert: it’s AMAZING. Here’s what you’ll need to make this homemade fajita seasoning mix:

  • Chili powder
  • Ground cumin
  • Smoked paprika
  • Garlic powder
  • Salt
  • Freshly cracked black pepper

Recipe Variations

As written, my recipe for homemade fajita seasoning is well-rounded and perfect for adding to any Tex-Mex or Mexican-inspired dish. However, there are a few ways you can tweak the recipe to suit your tastes or dietary needs. Here are some ideas:

  1. Want a little more heat? Swap out the black pepper for ¼ tsp of cayenne pepper!
  2. For a less smoky flavor, use regular paprika instead of smoked paprika.
  3. Turn this seasoning blend into a delicious marinade by mixing it with olive oil. You could also add some lime juice for a little tang.
  4. If you’re watching your salt intake, feel free to decrease the amount of salt in this recipe. You can always add more to taste when you’re cooking.

How Much Should I Use?

This is a small-batch fajita seasoning recipe. It makes about 1.25 oz. or 7.5 teaspoons of seasoning. The premixed packets at the store are usually 1-1.25 oz., so this recipe makes enough to substitute one store-bought packet! This means one batch of my homemade fajita seasoning mix is enough to season 1 lb. of beef, chicken, fish, or veggies. But, you can make as much of this blend as you like and store the rest for whenever you need it!

How to Use Homemade Fajita Seasoning

Let’s talk about how to use this seasoning mix because there are lots of delicious ways to incorporate it into your cooking! Here are a few of my favorites:

  • Fajitas, of course! I use this seasoning blend to season my ground beef fajitas, but it’s delicious in any steak and chicken fajita recipe. Our sheet pan chicken fajitas have been on rotation in my house for a while now, and our portobello mushroom fajitas are an easy veggie alternative.
  • Mix it into any creamy pasta dish for a kick of spice.
  • Use it to season pork chops or air fried chicken drumsticks!
  • Sprinkle it over vegetables before roasting. This works especially well with potatoes, onions, bell peppers, and zucchini.
  • Add it to soups or stews! I love my butternut squash and black bean soup recipe, and it’s made with all the seasonings I use here.
  • Use it in any recipe that calls for taco seasoning (they’re slightly different but often interchangeable).

Storage Instructions

It’s unlikely you’ll need to store this recipe (as written) for long because it only makes a small amount. But, if you’re like me and know you’ll use this seasoning blend all the time, it’s a good idea to make a bigger batch and store it for easy use later. To store, transfer your homemade fajita mix to a clean, air-tight container or jar with a lid. Store in a cool, dry place like your pantry or spice cabinet. This blend should stay potent for at least 6 months if stored properly.

Overhead view of fajita seasoning on a plate.
Ingredients for homemade fajita seasoning on a plate.
Print

Homemade Fajita Seasoning Mix

Skip the store-bought blends and make this Homemade Fajita Seasoning instead. It's cheaper, delicious, and you can customize it to your own taste!
Course Seasoning
Cuisine Mexican, texmex
Total Cost ($0.71 batch)
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 recipe
Calories 44kcal
Author Marsha McDougal

Ingredients

  • 2 tsp chili powder $0.20
  • 2 tsp ground cumin $0.20
  • 1 tsp smoked paprika $0.10
  • 1 tsp garlic powder $0.10
  • 1 tsp salt $0.03
  • ½ tsp freshly cracked black pepper $0.08

Instructions

  • Combine all of the ingredients in a small bowl and stir until evenly mixed. Use immediately, or store in an air-tight container, away from heat and sunlight, until ready to use.

See how we calculate recipe costs here.

Nutrition

Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 2401mg | Fiber: 3g

how to make Homemade Fajita Seasoning — step by step photos

The ingredients for homemade fajita seasoning in a bowl.

Add 2 tsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp freshly cracked black pepper to a small bowl.

Fajita seasoning mix in a bowl.

Mix everything together until evenly combined. Use immediately in your chosen recipe, or store it for later. I recommend keeping it in an air-tight container, away from sunlight and heat, until you want to use it.

Overhead view of fajita seasoning with a spoon on a plate.

More Homemade Seasoning Mixes

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]]> https://www.budgetbytes.com/homemade-fajita-seasoning/feed/ 1 Roasted Garlic https://www.budgetbytes.com/roasted-garlic/ https://www.budgetbytes.com/roasted-garlic/#comments Tue, 28 Jan 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=71042 Oven Roasted Garlic is creamy, buttery, and nutty all at the same time. Easy to batch prep and store for quick additions to dinners throughout the week!

The post Roasted Garlic appeared first on Budget Bytes.

]]> Garlic is one of my favorite ingredients. Being a member of the allium family, along with my favorite ingredient of all time (onions), this should come as no surprise! It’s truly the perfect condiment, too, as you’re about to discover once you get one whiff of this oven Roasted Garlic. Squeeze these little flavor bombs onto some crusty sourdough bread, add them to soups, salad dressings, pickles, or pasta—you name it. The mellowed, slightly caramelized flavor of roasted garlic makes everything taste better!

Overhead view of 3 heads of roasted garlic on a piece of foil.

I like to roast garlic as a part of my weekly meal prep. It’s full of vitamins and minerals like Vitamin C, calcium, and zinc, and it’s also antibacterial and antifungal (I love a multi-tasking ingredient!). If I know I’m making some salad dressings or planning an easy weeknight pasta dinner, I’ll roast a few bulbs of garlic ahead of time to make the rest of my prep a breeze. It’s sweeter and has more depth of flavor than raw garlic, which is typically described as spicy or hot. I love garlic all ways, but roasting it is extra special because the cloves become soft and spreadable, which is perfect for adding to a pureed soup or kicking your usual avocado toast up a notch!

Ingredients

Alongside aluminum foil, here’s what you’ll need to roast garlic:

  • Garlic: I roast three heads of garlic in the directions below, but you can easily roast more or fewer depending on your needs. This is a great recipe to batch because it stores well in the fridge OR freezer!
  • Olive Oil: Drizzle a little olive oil over each garlic bulb to help the cloves roast and become deliciously caramelized. The oil also stops the garlic from drying out too quickly in the oven.
  • Salt: This seasons the garlic and helps draw out moisture, which intensifies its natural sweetness and rich flavor.

How to Use Roasted Garlic

Pretty much any recipe that calls for raw garlic can be swapped for roasted garlic. And because the flavor is mellower, it’s also perfect for anyone who’s usually sensitive to the taste of garlic. Here are some of my favorite ways to use it:

  • Spread on toast, crackers, or pita bread
  • Mix into mashed potatoes
  • Add to soups, stews, and sauces
  • Blend into homemade white bean hummus or pesto
  • Add to salad dressings
  • Mix with softened butter to create a compound butter
  • Combine with mayonnaise to make an aioli-like dip
  • Spread on bruschetta before adding the tomato topping
  • Use in marinades or rubs for meats and vegetables

Storage Instructions

This recipe for roasted garlic is a great one to batch and store for later. If using the garlic fairly soon, store it in an airtight container in the fridge for up to 4 days. You can also freeze roasted garlic cloves for longer storage. Depending on how you plan to use them, you can peel the cloves, lay them on a baking sheet, and flash-freeze for an hour before transferring them to a freezer-safe bag or container.

Alternatively, you can mash the cloves into a paste and freeze them in ice cube trays for easy portioning (you can pop out a cube or two at a time to add directly to soups, sauces, or stews!). Frozen roasted garlic is good for about 3 months in the freezer.

Side view of two head of roasted garlic on a plate with a knife and some garlic cloves.
Print

Roasted Garlic Recipe

Oven Roasted Garlic is creamy, buttery, and nutty all at the same time. Easy to batch prep and store for quick additions to dinners throughout the week!
Course Side Dish
Cuisine General
Total Cost ($1.97 recipe / $0.65 per head)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 bulbs
Calories 83kcal
Author Jess Rice

Equipment

  • Aluminum foil

Ingredients

  • 3 heads of garlic $1.74
  • 1 Tbsp olive oil $0.22
  • ½ tsp salt $0.01

Instructions

  • Preheat oven to 400°F. Cut the top off each bulb of garlic so the tops of some of the cloves are exposed.*
  • Peel away some of the excess paper to clean them up a bit.
  • Transfer the prepared bulbs of garlic (and the little pieces saved from the top of each!) to a piece of aluminum foil. Pour the olive oil over the garlic and sprinkle with salt.
  • Wrap the garlic up together in the aluminum foil and place on a baking sheet in the oven. Roast in the oven for 30 minutes.

See how we calculate recipe costs here.

Notes

*You don’t want to cut off too much; just enough so the oil can permeate the entire head of garlic! I like to save the little tops of the garlic I chopped off and roast those, too.

Nutrition

Serving: 1bulb | Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 392mg | Fiber: 1g
Close up of 3 heads of roasted garlic on a piece of foil.

How to Make Roasted Garlic – Step by Step Photos

Three heads of garlic on a wooden cutting board.

Preheat your oven to 400F. Slice off the top of 3 garlic bulbs to reveal the cloves beneath, being careful not to cut too much off! We just want to expose the cloves so the oil can seep in and roast them to perfection. Save the little pieces of garlic you chopped off, as you can roast them, too.

Hands peeling some of the skin off a head of garlic.

Peel away any papery skin to clean them up a bit.

Salt being sprinkled over three heads of garlic on a piece of foil.

Place the prepared bulbs of garlic (and the little pieces saved from the top of each!) onto a piece of aluminum foil. Pour 1 Tbsp of olive oil over the garlic and sprinkle them with ½ tsp salt, equally dividing both the oil and salt between each bulb.

Three heads of garlic wrapped in foil.

Fold the aluminum foil over the garlic bulbs, wrapping them securely together. Make sure they’re fully covered with the foil.

Freshly roasted garlic on a sheet of foil.

Place the wrapped garlic bulbs onto a baking sheet and roast for 30 minutes. They’re now ready to be used in any recipe you like!

Overhead view of roasted garlic on a plate.

Easy Recipes with Garlic

The post Roasted Garlic appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/roasted-garlic/feed/ 6 How to Make Smoothie Bowls https://www.budgetbytes.com/how-to-make-smoothie-bowls/ https://www.budgetbytes.com/how-to-make-smoothie-bowls/#comments Wed, 15 Jan 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=109391 Learn How to Make Smoothie Bowls the right way and add all your favorite toppings to create a cheap, healthy, and super easy breakfast or snack!

The post How to Make Smoothie Bowls appeared first on Budget Bytes.

]]> Whenever I can make a recipe that’s healthy and suitable for a wide range of dietary requirements—all while sticking to a budget—I’m all in! These delicious, creamy, and super thick Smoothie Bowls are made with 3 simple ingredients, plus whatever toppings you want to add. They’re packed with vitamins and are naturally gluten-free, raw, vegan, and dairy-free when you use a milk alternative. This smoothie bowl is JUST as good as any you’d find at a trendy juice bar (we had a killer brunch at my former restaurant, AVO, and this smoothie bowl was on the menu!) I hope you love it.

Overhead view of a smoothie bowl topped with granola, chia seeds, berries, and peanut butter.

What is a Smoothie Bowl?

A smoothie bowl is an ultra-thick, totally satisfying smoothie served in a bowl with toppings. It’s almost like eating a bowl of soft-serve ice cream, but it’s actually healthy! The key is to use less liquid than you usually would for a smoothie, which creates the perfect consistency for eating with a spoon. I blend frozen mixed berries, a frozen banana, and almond milk together, which I then top with more berries, granola, peanut butter, and chia seeds. It’s a nourishing and delicious breakfast that even picky eaters love!

Ingredients

Here’s what you’ll need to make the best smoothie bowls EVER:

  • Frozen Mixed Berries: You want to use frozen berries, not fresh ones. Frozen fruit will create a thick, frozen consistency, which is what I’m going for here. Grab a bag of pre-frozen berries from the store (which are often more affordable than fresh berries), or freeze your own. I love the mixed berry smoothie flavor of these bowls, but you can use any frozen fruit you like.
  • Frozen Banana: Adds creaminess and natural sweetness. The riper the banana, the sweeter your bowl will be. Peel and slice it before freezing, or use frozen banana slices from the store.
  • Almond Milk: I usually opt for unsweetened plain dairy-free almond milk or oat milk because the frozen fruit is both flavorful and sweet enough for me! You can also use any other milk alternative or regular dairy milk.
  • Toppings: I went with chia seeds because I had them on hand at the studio already (plus they’re high in Omega-3s, fiber, and protein), granola (homemade granola is extra delicious!), more berries, and melted peanut butter. If you can’t have peanuts, almond butter or seed butter is the perfect substitute if you can find one within your budget.

More Topping Ideas

You don’t need to go out and buy any special toppings for this homemade smoothie bowl recipe! Use what you already have in your kitchen, or try some of these ideas:

  • Any fresh, frozen, or freeze-dried fruit
  • Nuts like almonds, walnuts, or cashews
  • Seeds, such as pumpkin seeds, hemp seeds, or flaxseeds
  • Cacao nibs or chocolate chips
  • Shredded coconut
  • A scoop of leftover overnight oats
  • Cinnamon, nutmeg, or other spices
  • Honey, agave, or maple syrup
  • Yogurt

The Perfect Ratio for Smoothie Bowls

It’s my opinion that the perfect ratio for a thick, creamy, perfectly frozen smoothie bowl is 1 cup frozen fruit of your choice + 1 cup frozen banana + ¼ cup milk. Then, on top of this base, you can add 1 tablespoon of any superfood you love. For example:

  1. 1 cup frozen avocado, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon of hemp seeds. (This would be like a bowl version of our avocado smoothie recipe! Personally, I would add a liquid sweetener to this variation, like agave or maple.)
  2. 1 cup frozen mango chunks, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon freeze dried berries.
  3. 1 cup frozen mixed tropical fruits, 1 cup frozen banana, ¼ cup unsweetened coconut milk, and 1 tablespoon of cacao nibs.

So long as you stick to this ratio, you can add any frozen fruit, liquid base, and superfood of your choice. This makes the perfect texture for a bowl that is creamy and dessert-like, not too icy or watery.

A Note on Blending!

Now, this isn’t a toss-it-in-a-blender and walk-away kind of smoothie—this is a stick-to-your-bones, thick, keep-you-full all-morning-long kind of smoothie bowl! (So she requires some elbow grease!). You’re going to want to have a spatula on hand to scrape the blender down over and over as often as needed until it’s blended nice and smooth.

But, no need to stress if you don’t have one of those equal-to-a-rent-payment blenders! I used our affordable Ninja blender from Walmart, a rubber spatula, and my patience; I knew the result would be worth the effort!

Can I Meal Prep It?

This recipe for smoothie bowls is meant to be enjoyed immediately after blending, and I don’t recommend meal-prepping them ahead of time. Instead, I like to gather all the ingredients and create smoothie packs for the freezer. Then, when I’m ready to make a bowl, I can simply empty the contents of the bag into a blender with the almond milk and blend for a few minutes until smooth!

Side view of a smoothie bowl topped with granola, berries, peanut butter, and chia seeds.
Overhead view of a smoothie bowl topped with granola, chia seeds, berries, and peanut butter.
Print

Smoothie Bowl Recipe

Learn How to Make Smoothie Bowls the right way and add all your favorite toppings to create a cheap, healthy, and super easy breakfast or snack!
Course Breakfast
Cuisine General
Total Cost ($3.80 recipe / $1.90 serving)
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 bowls (about 1 cup of smoothie + ¼ cup toppings each)
Calories 278kcal
Author Jess Rice

Equipment

  • Small Blender

Ingredients

  • 1 cup mixed berries, frozen $2.08
  • 1 ripe banana, sliced and frozen (about 1 cup) $0.26
  • ¼ cup almond milk* $0.30
  • ½ Tbsp chia seeds $0.07
  • ¼ cup granola $0.48
  • ¼ cup berries $0.52
  • 1 ½ Tbsp peanut butter, melted $0.09

Instructions

  • Add frozen mixed berries, frozen banana, and almond milk to the blender.
  • Blend, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. Blend and scrape down the blender as often as needed until the perfect consistency is reached.
  • Pour the smoothie (it will be THICK) into your favorite bowls and top with your favorite ingredients. I chose chia seeds, granola, more berries, and some melted peanut butter. Enjoy immediately!

See how we calculate recipe costs here.

Notes

*Almond, oat, soy, or dairy milk will all work, so use whatever you have on hand! Alternatively, you can also use fruit juice, but the texture will be less creamy.

Nutrition

Serving: 1bowl with toppings | Calories: 278kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Sodium: 99mg | Fiber: 7g

how to make Smoothie Bowls – step by step photos

Overhead view of the ingredients needed to make smoothie bowls.

Gather all your ingredients.

Side view of a blender with the ingredients for smoothie bowls added.

Add 1 cup of frozen mixed berries, 1 frozen sliced banana (about 1 cup), and ¼ cup of almond milk to your blender. You can also use soy, coconut, oat, or dairy milk instead of almond milk. Fruit juice will also work to create a smooth consistency, but it won’t be as creamy as using milk or a milk alternative.

A spoon pushing down the filling for smoothie bowls in a blender halfway through blending.

Blend these ingredients together, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. You might need to do this a few times!

Side view of a blender holding the smoothie filling for smoothie bowls fully blended.

Keep blending and scraping down the sides of the blender until the perfect smooth consistency is reached.

A smoothie bowl surrounded by various toppings in smaller bowls, including berries, granola, peanut butter, and chia seeds.

Pour your smoothie (it will be THICK) into your favorite bowls. Smooth down the top to create a flat surface for all your yummy toppings!

A finished smoothie bowl with toppings.

Top with your favorite ingredients—you can add anything you like or have on hand. I chose ½ Tbsp chia seeds, ¼ cup granola, ¼ cup more berries, and 1 ½ Tbsp melted peanut butter. Serve it immediately for the best texture!

Overhead view of a spoon taking a spoonful from a smoothie bowl, which is topped with granola, chia seeds, berries, and peanut butter.

More Smoothie Recipes

The post How to Make Smoothie Bowls appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/how-to-make-smoothie-bowls/feed/ 1 Turkey Breast Brine https://www.budgetbytes.com/turkey-breast-brine/ https://www.budgetbytes.com/turkey-breast-brine/#comments Wed, 06 Nov 2024 14:30:00 +0000 https://www.budgetbytes.com/?p=102477 This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!

The post Turkey Breast Brine appeared first on Budget Bytes.

]]> Whether you plan on making a big turkey for thanksgiving this year or a smaller turkey breast, taking the extra step to brine your turkey is pretty essential. This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every time! I’ll be honest, sometimes I’m tempted to skip this step especially when I’m running short on time. But the difference it makes is huge! The brine infuses the turkey with so much moisture and flavor. It’s seriously a game-changer for Thanksgiving, special holiday occasions, or if you simply enjoy cooking turkey breast meat to meal-prep throughout the week.

Overhead view of a turkey breast in a brine inside a large pot.

What Is A Brine?

A brine in most cases is simply a solution of salt, sugar, and water. Meat is then submerged in the salt water solution for several hours to help add moisture, flavor, and tenderize the meat. This process is called brining. Oftentimes brines are seasoned with additional herbs and spices to add even more flavor to the meat. Since turkey breast meat can sometimes be dry, I highly recommend taking the extra step to brine it first.

Ingredients For Turkey Brine

Here’s everything you need to make an easy, flavorful, turkey breast brine:

  • Water, Kosher Salt & Sugar: These are the 3 main ingredients for the brine. It infuses the turkey with flavor and tenderizes the meat. You can use either white or brown sugar. I don’t recommend substituting table salt for kosher salt since table salt is considerably more salty.
  • Herbs, Spices & Citrus: We used a combination of rosemary, bay leaves, garlic, peppercorns, and lemon to add even more flavor to the brine.
  • Turkey Breast: I am using a bone-in turkey breast for this brine, but you can use either bone-in or boneless turkey breast. I tested this brine with both and it delivered great flavor each time.

How Long Should I Brine A Turkey Breast?

The time it takes to brine a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to brine the turkey for roughly one hour per pound. I purchased a 5 ½ lb. bone-in turkey breast and brined it for 6 hours. That turned out to be the perfect amount of time for that size of turkey breast. A smaller, boneless turkey breast would need an even shorter amount of time in a brine solution.

Should You Rinse The Turkey After Brining?

Yes, you should definitely rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Boneless vs. Bone-In Turkey Breast

I’m happy to report that this turkey brine works for both bone-in and boneless turkey breasts. I tested it with both and was happy with the results. However, there are a couple differences to note:

  • Shorter brine time: Boneless turkey breasts are often smaller in size compared to bone-in turkey breast, which results in a shorter brine time. If you were to brine a small 3lb. boneless turkey breast for 6 hours, the turkey meat will be too salty and start to break down in texture. A small 3lb. boneless turkey breast will only need to brine for 3 hours.
  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts was very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breasts. If this is not a huge concern for you then no worries. It will still have tons of flavor from the brine! ;)

Tips For Brining A Turkey Breast

  1. You will need a very large pot, a large container, or a turkey brining bag to brine your turkey breast. I prefer to use a large stainless steel pot that is big enough to hold the turkey breast and the brining solution. The turkey will also need to be fully submerged in the brine.
  2. Make sure your brine has completely cooled down before you add the turkey breast. You can speed up the cooling process with ice cubes, more cold water, or by simply patiently waiting.
  3. Don’t let the turkey breast sit in the brine too long. Trust me I’ve made this mistake before and the turkey just ends up being too salty. The texture of the turkey meat also breaks down too much and ends up being mushy. So always keep an eye on the time when brining your turkey.
Overhead view of turkey breast brine in a large stainless steel pot.
Overhead view of turkey breast brine in a large stainless steel pot.
Print

Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!
Course Dinner
Cuisine American
Total Cost $3.66 recipe / $0.45 serving
Prep Time 50 minutes
Refrigerate Time 6 hours
Total Time 6 hours 50 minutes
Servings 8
Calories
Author Marsha McDougal

Ingredients

  • 1 gallon cold water (16 cups), divided $0.00
  • 1/2 cup kosher salt $0.28
  • 1/2 cup white sugar $0.36
  • 3 bay leaves $0.45
  • 2 fresh rosemary sprigs $1.00
  • 6 cloves of garlic, smashed $0.48
  • 1 Tbsp whole peppercorns $0.30
  • 1 lemon $0.79
  • 5-6 lb. bone-in turkey breast

Instructions

  • Start by placing 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
  • Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
  • Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes).
  • Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
  • Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size oven bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag.
  • Place the pot in the refrigerator for 6 hours.*
  • After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
  • Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted. Let’s go!

See how we calculate recipe costs here.

Notes

*Total brine time will depend on the size of your turkey breast. A good rule of thumb is to brine the turkey for roughly one hour per pound.

How to Make A Turkey Breast Brine – Step by Step Photos

Ingredients for turkey brine on a cutting board.

Start by gathering your ingredients. For this turkey breast brine I am using 1/2 cup kosher salt, 1/2 cup white sugar, 3 bay leaves, 2 fresh rosemary sprigs, 6 smashed garlic cloves (if some of them break in half like mine did that is fine), 1 Tbsp whole peppercorns, and 1 lemon.

Salt and sugar being added to a large pot of water.

Place 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.

Herbs being simmered in a large pot of water.

Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.

Cold water being added to large pot of water.

Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes). Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.

Finished turkey brine in large pot.

Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size brining bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag. Place the pot in the refrigerator for 6 hours. *(total brine time will depend on the size of your turkey breast)

Close up view of turkey brine.

After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.

Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.

Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted.

More Thanksgiving Recipes

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]]> https://www.budgetbytes.com/turkey-breast-brine/feed/ 2 Scrambled Eggs https://www.budgetbytes.com/scrambled-eggs/ https://www.budgetbytes.com/scrambled-eggs/#comments Wed, 25 Sep 2024 13:30:00 +0000 https://www.budgetbytes.com/?p=99600 Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.

The post Scrambled Eggs appeared first on Budget Bytes.

]]> When I was teaching first-year culinary students at Niagara College in Ontario, the egg classes were always fun for me. Why? Because everyone thinks cooking eggs is a no-brainer…until they learn how to do it properly! Scrambled Eggs are easy to make but can be tricky to get just right. However, with the proper technique, they’ll always turn out creamy, fluffy, and downright delicious! They’re also one of the best ways to up your protein intake without skyrocketing your grocery bill. I keep this recipe simple with a little salt, butter, and half n’ half, but I’ve also included some serving ideas to jazz them up below!

“Love the simplicity! Thank you for clarifying like a true pro.”

LAUREN

It doesn’t matter what type of eggs you’re making—scrambled, hard-boiled, soft-boiled, poached, or fried eggs—they all have a specific cooking technique that makes a huge difference in the final result.

I can’t tell you how often my students had to start over while perfecting each kind of egg for breakfast service, but I saw them learning finesse in the kitchen in real time! I love seeing people experience that “Aha!” moment in the kitchen when they finally perfect a skill—and I promise, making scrambled eggs is one skill worth mastering! Follow these tips For The Best Scrambled Eggs!

Overhead view of a plate of scrambled eggs.
Print

Scrambled Eggs

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.
Course Breakfast
Cuisine American
Total Cost ($0.83 recipe / $0.41 serving)
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 167kcal
Author Jess Rice

Equipment

  • Nonstick Fry Pans

Ingredients

  • 3 large eggs $0.66
  • ⅛ tsp salt $0.01
  • 1 Tbsp half 'n half $0.04
  • 1 Tbsp butter $0.12

Instructions

  • In a small mixing bowl, combine eggs, salt, and half ‘n half.
  • Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
  • In a non-stick frying pan, melt butter over medium low heat.
  • Once the butter has melted, add your egg mixture to the pan.
  • With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
  • Keep scrambling until the curds form to your liking.* Be careful not to overcook them. If you notice they're cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
  • Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a "looser" consistency to your eggs—you'll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!

See how we calculate recipe costs here.

Video

Notes

* Some people prefer a “loose scramble” which yields a more liquidy scrambled egg, while others prefer a “tight scramble” which yields all defined curds with no liquid leftover.
You don’t have to use half’ n half or dairy in this recipe. But I find a little dairy fat accentuates the creamy texture of the eggs and stretches the serving size a bit. You can also use crème fraiche, whole milk, heavy cream, full-fat Greek yogurt, or cottage cheese!

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Sodium: 301mg

how to make Scrambled Eggs step-by-step photos

Cracked eggs and half and half in a mixing bowl.

In a small mixing bowl, combine 3 large eggs, 1/8 tsp salt, and 1 Tbsp half ‘n half.

A fork whisking eggs in a mixing bowl.

Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.

Melted butter in a non-stick frying pan.

In a non-stick frying pan, melt 1 Tbsp butter over medium low heat.

Scrambled egg mixture added to a pan and being whisked by chopsticks.

Once the butter has melted, add your egg mixture to the pan.

Chopsticks whisking scrambled eggs in a pan.

With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.

Chopsticks whisking scrambled eggs in a pan.

Keep scrambling until the curds form to your liking. Be careful not to overcook the eggs. If you notice they’re cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!

Scrambled eggs in a pan.

Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a “looser” consistency to your eggs—you’ll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!

Overhead view of a plate of scrambled eggs.

Never worry about overcooked or rubbery eggs again with this easy method!

serving suggestions

This recipe is one of the easiest breakfast options to customize! Mix in some fresh herbs (chives or dill would be delicious) or shredded cheese towards the end of cooking for added flavor. Chorizo, bell peppers, or onions also make great additions for a savory scramble—although I’d cook those first to avoid overcooking the eggs. Here are a few more serving ideas:

Side view of scrambled eggs with bacon on a plate.

how to store and reheat

Scrambled eggs are best served fresh, but you can store them in an airtight container in the fridge for 3-4 days. Reheat them in the microwave in 20-30 second increments, stirring in between, until heated through. However, you do risk the eggs becoming rubbery and overcooked when reheated. If you can make them fresh each time, that’s what I’d recommend.

More Easy Breakfast Recipes

The post Scrambled Eggs appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/scrambled-eggs/feed/ 11 How to Make Oat Milk https://www.budgetbytes.com/how-to-make-oat-milk/ https://www.budgetbytes.com/how-to-make-oat-milk/#comments Sat, 19 Aug 2023 14:51:39 +0000 https://www.budgetbytes.com/?p=83472 Learn how to make oat milk with just four simple ingredients and enjoy the creamiest, most refreshing oat milk for pennies on the dollar.

The post How to Make Oat Milk appeared first on Budget Bytes.

]]> This one goes out to all of my lactose-intolerant friends out there! If you’re not already making your own homemade oat milk, promise me you’ll try this recipe. Because they’re charging waaaaay too much for it at the store, considering how simple it is to make. It literally takes about five minutes and it tastes SO GOOD. Like, I usually feel kind of “meh” about oat milk, but I wanted to guzzle the entire batch because it was so cool, creamy, and refreshing. So promise me you’ll bookmark this page and give it a try this weekend, K?

A jar of oat milk with a metal straw and ingredients in the background.

What’s in Oat milk?

When I tell you how simple this oat milk is, you might have a little heart attack when you realize how much you’ve been paying for it at the store. Oat milk is literally just oats, water, salt, vanilla (optional), and a sweetener (optional). That’s it. Five simple ingredients! Here’s a little more detail about what I used to make my homemade oat milk:

  • Oats – I tested both old-fashioned rolled oats and quick oats for this recipe and old-fashioned oats were the clear winner. Old-fashioned rolled oats break down just enough when blended to yield a creamy milk that is not too thick or slimy. Quick oats are so powdery to begin with that they completely disintegrated in the water and make a thick, sludge-like oat milk. #nothanks
  • Water – Make sure to use cold water to make your homemade oat milk so the starches in the oats don’t get too hydrated. That will lead to thick and slimy oat milk.
  • Salt – Just a pinch will do! Salt helps our tongues differentiate between flavors so you can taste the full dimensions of vanilla, sweet, and creamy.
  • Vanilla – I think adding a little vanilla really rounds out the flavor of the oat milk so it’s more interesting and enjoyable. You can skip it, but I really feel like the vanilla takes the oat milk from good to GREAT.
  • Sweetener – A little bit of sweetness goes a long way with oat milk. I used brown sugar because it offered a good balance between being budget-friendly and adding a slight caramel flavor from the molasses, but maple syrup is even more delicious (just more expensive). Other options are white sugar, honey, agave, stevia, monk fruit, or any other sweetener that dissolves easily in water.
Oat milk being poured into an iced coffee from a glass carafe.

What kind of Strainer to Use

Straining is one of the most important steps in the oat milk-making process because it can change the texture of the oat milk quite a bit. I tested a few different methods for straining so I could give you some options. Here’s what I found:

  • Nut Bags or Cheesecloth: These are great options if you plan to make a lot of oat milk because they’re inexpensive and most can be laundered and re-used (check the package for the cheesecloth because depending on the quality, some are not reusable). The key to using nut bags and cheesecloth is to NOT squeeze the liquid through the cloth. Squeezing allows too many starches through, making the oat milk thick and slimy.
  • Metal Strainers or Sieves: Metal strainers have quite a large weave and they allow a lot of the oat particulate through, which can result in a thick and powdery-flavored milk. Stacking two strainers on top of each other does help a lot, if this is your only option.
  • Lint-Free Dishcloth: The weave on a dishcloth is pretty tight, which makes it hard for the oat milk to flow through. I found this method to be pretty messy and I had to squeeze the oats to get the milk to pass through, which can lead to a slimy oat milk.
  • Metal Coffee Filter: Metal coffee filters were my favorite strainer for oat milk! It created just the right texture for the milk and was easy to clean and reuse. So if you happen to have one of these on hand, or want to make an investment for oat milk-making, this is the best option!

Can you Froth Homemade Oat milk?

I tried frothing this homemade oat milk with a handheld frother, and, unfortunately, it does not create a nice foam. Oats do not contain a lot of fat or protein, which is needed to create a stable foam, so store-bought oat milk usually has to have thickeners or stabilizers added to help it foam.

How to Enjoy Oat Milk

I’m not kidding when I say this oat milk was so good that I wanted to chug it straight from the jar. But keep in mind that homemade oat milk does not contain emulsifiers or stabilizers like store-bought oat milk, so you will need to shake it very well before you pour, every time.

Oat milk is great added to coffee or poured over a bowl of cereal (or maybe even oatmeal – how meta). I haven’t tested baking with this oat milk or using it as a substitute for dairy milk in recipes, so proceed with caution. Remember that oat milk does not contain as much fat or protein as dairy milk, which may cause it to react differently in recipes.

Tips for Making Homemade Oat Milk

  • Use rolled oats, not quick oats, for a creamy yet light and refreshing oat milk
  • Use cold water to prevent a slimy texture
  • Strain the oat milk well to keep the texture light, but DO NOT squeeze it through your strainer
  • For maximum deliciousness, let the oat milk chill completely in the refrigerator before serving
  • Shake the oat milk very well each time before enjoying
A jar of oat milk being stirred with a metal straw, as seen from above.
A jar of homemade oat milk with a metal straw and ingredients on the sides.
Print

Homemade Oat Milk

Learn how to make oat milk with just four simple ingredients and enjoy the creamiest, most refreshing oat milk for pennies on the dollar.
Course Beverage
Cuisine American
Total Cost $0.75 recipe / $0.19 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (1 cup each)
Calories
Author Beth Moncel

Ingredients

  • 4 cups cold water $0.00
  • 1/2 tsp vanilla extract $0.36
  • 2 Tbsp brown sugar $0.08
  • 1 cup old-fashioned rolled oats (NOT quick oats) $0.29
  • 1/4 tsp salt $0.02

Instructions

  • Stir the vanilla and brown sugar into the cold water until dissolved.
  • Add the oats, salt, and water mixture to a blender. Blend on high for 30 seconds.
  • Pour the blended oat mixture through a strainer like a nut bag, cheese cloth, metal coffee filter, or a double layer of metal sieves to filter out the oat pieces.
  • Chill the oat milk completely (preferably overnight), then shake very well before serving. Keep the oat milk refrigerated for up to four days.

See how we calculate recipe costs here.

Notes

*You can use any type of sweetener that dissolves easily in cold water.
**There is no nutritional information for this recipe because nutritional calculators can not account for the oats that are discarded in the straining process.

How to Make Oat Milk – Step by Step Photos

Oat milk ingredients laid out on a surface.

All you need to make your own oat milk is 4 cups cold water, 1 cup rolled oats (NOT quick oats), 1/4 tsp salt, 1/2 tsp vanilla extract, and sweetener (I used 2 Tbsp brown sugar).

Maple water being poured into a blender with oats and salt.

Add 2 Tbsp brown sugar and ½ tsp vanilla to 4 cups cold water and stir until the sugar is dissolved. Add the rolled oats, salt, and water mixture to a blender. I used our big blender for a four-cup batch, but I also tested a half-cup batch in our mini blender and it worked fine.

Oats and water being blended in a blender.

Blend the oats and water for 30 seconds, no more! It’s a good idea to time this on your watch or phone so you don’t accidentally count too fast or too slow. Over-blending the mixture can make the oat milk too thick or slimy.

Oat milk poured into a nut bag over a strainer and bowl.

Immediately pour the mixture through a strainer into a bowl. I’m showing the oat milk poured into a nut bag supported by a metal strainer over the bowl, but you can also use cheesecloth or metal coffee filters (see blog text above the recipe for details on each method).

Chilled oat milk in a plastic quart container.

Make sure to chill the oat milk completely (like, overnight) for the best flavor. Because this is homemade and doesn’t have added emulsifiers or stabilizers, it will separate like in the photo above. Just give it a good shake shake shake before enjoying it each time and it will be as right as rain!

Overhead view of a jar of oat milk being stirred.

The oat milk will keep in the refrigerator for about four days, so make a half batch if needed to make sure none goes to waste!

More Oat Recipes

The post How to Make Oat Milk appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/how-to-make-oat-milk/feed/ 30 How To Make Soft Boiled Eggs https://www.budgetbytes.com/make-soft-boiled-eggs/ https://www.budgetbytes.com/make-soft-boiled-eggs/#comments Sun, 14 May 2023 14:40:45 +0000 http://www.budgetbytes.com/?p=19234 Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to…

The post How To Make Soft Boiled Eggs appeared first on Budget Bytes.

]]> Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?

A soft boiled egg cut in half on a blue background

Why we Love Soft Boiled Eggs

Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?

How Long Does it Take TO Soft Boil an Egg?

The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that the time for soft boiled eggs also depends on the size of your egg and the technique used to boil the egg.

The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, adding the egg to cold water vs. hot water, and the starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.

Line up of eggs cooked for different amounts of time

The diagram above shows how long to cook large eggs (cold) to achieve soft or hard boiled eggs and everything in between.

  • 3-5 minutes: liquid yolk with soft, whites not fully set
  • 6 minutes: liquid yolk with fully set whites
  • 7 minutes: jammy yolk with outer edges set
  • 8 minutes: half set yolk
  • 9 minutes: half set yolk
  • 10 minutes: mostly set yolk

Using the steaming method, I find 12 minutes to be perfect for a hard boiled egg with a fully set yolk. If you prefer to use a full water bath instead of the steaming method, check out my tutorial for hard boiled eggs.

How to Boil Eggs Fast

Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.

If you want to see how to make soft or hard-boiled eggs using a full pot of water, check out my tutorial for how to make hard-boiled eggs.

Breakfast bowl with perfectly cooked soft boiled eggs, spinach, avocado, tomato, rice, and sriracha.

How to Make Perfect Soft Boil Eggs – Step by Step Instructions

Add Eggs to Boiling Water

Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips. 

Steam for Exactly 6 Minutes

After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.

Place Soft Boiled Eggs in Ice Bath

After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.

Peel Soft Boiled Eggs

Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. Give it a quick rinse after removing the shell to get rid of any shell fragments.

Perfectly cooked soft boiled eggs cut open to reveal the silky yolk.

And now it’s time for that magic moment… OMG the runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.

a soft boiled egg cut in half on a blue background
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How to Make Perfect Soft Boiled Eggs

Perfect soft boiled eggs with firm whites and liquid gold centers are only six minutes away. Use this easy step by step guide for perfect eggs every time. 
Course Breakfast, Brunch, Dinner, Lunch
Cuisine General
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 1
Calories 74.4kcal
Author Beth Moncel

Ingredients

  • 1 large egg, chilled

Instructions

  • Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
  • Once boiling, add an egg (or however many you’d like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
  • After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!

See how we calculate recipe costs here.

Video

Notes

If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.

Nutrition

Serving: 1Serving | Calories: 74.4kcal | Carbohydrates: 0.5g | Protein: 6.2g | Fat: 4.4g | Sodium: 64.9mg

How Long do Soft Boiled Eggs Last?

Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six. 

What to Serve with Soft Boiled Eggs

Soft boiled eggs go well with so many different foods that I find myself adding them to almost all my meals (“put an egg on it!”). I add soft boiled eggs to everything from noodles and rice bowls to salads and toast. When you break open that liquid gold yolk is like adding a deliciously rich sauce to your meal. Here are a few recipes where a soft boiled egg can really take your meal to the next level:

OTHER WAYS TO COOK EGGS

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]]> https://www.budgetbytes.com/make-soft-boiled-eggs/feed/ 701 How to Cut Butternut Squash https://www.budgetbytes.com/how-to-cut-butternut-squash/ https://www.budgetbytes.com/how-to-cut-butternut-squash/#comments Fri, 18 Nov 2022 14:17:44 +0000 https://www.budgetbytes.com/?p=72816 Use this quick step by step tutorial to learn how to cut butternut squash the easy way! Including storage tips, recipes, and more.

The post How to Cut Butternut Squash appeared first on Budget Bytes.

]]> Butternut squash is one of my favorite fall ingredients, but if you’re new to cooking with it, peeling and chopping this oddly shaped vegetable can be a bit intimidating. But don’t fret! Here’s a quick tutorial so you can see just how easy it is to cut butternut squash. I promise it’s painless! And then you can use that delicious and beautiful butternut squash in soups, salads, casseroles, pasta, and more.

Two whole butter nut squashes on a blue background.

How to Choose A Butternut Squash

When choosing a butternut squash, look for a squash with smooth, light peach-colored skin. The interior of the butternut squash will be much more vibrantly orange colored than its skin. Inspect the squash for soft spots, dings, or other damaged areas. The squash should feel firm to touch and heavy for its size.

Do You Need to Peel Butternut Squash?

If you’re planning to cube or slice your butternut squash, you’ll want to peel it first. If you plan to roast your squash whole or halved, you can leave the skin on during roasting and then just scoop the soft flesh out of the skin after roasting.

What About the Seeds?

You’ll want to scoop the seeds out of the squash before chopping or roasting because they’re much easier to remove when the squash flesh is still raw and firm. But don’t toss those seeds! You can clean them and roast them just like you would roast pumpkin seeds.

How to Use Butternut Squash

Butternut squash is so versatile and can be added to salads, casseroles, pasta, sauces, and more! Butternut squash is also very similar in texture and flavor to sweet potatoes, so it can often be used in place of sweet potatoes in recipes. Here are some of our recipes that use butternut squash (more to come!):

A butternut squash cut in half lengthwise with the insides exposed.

How to Peel and Cut Butternut Squash – Step by Step Photos

The end of a butternut squash being sliced off.

Begin by creating a flat, stable surface on the squash so it doesn’t roll around when you try to peel it. Slice off the top and the bottom of the squash to create flat surfaces.

Butternut squash being peeled with a vegetable peeler.

Set the squash on the wide, flat bottom and use a vegetable peeler to peel straight down toward the cutting board. Peel all the way around the squash until all of the peel has been removed and the vibrant squash flesh is visible.

Seeds scooped out of butternut squash with a spoon.

While the squash is still standing up on the base, slice it in half lengthwise from top to bottom. Use a spoon to scoop out the seeds from the center.

Butternut squash sliced and cubed on a cutting board.

To cut the butternut squash into cubes, first cut it into slices horizontally, then cut each slice into cubes. To make this step faster, you can stack two or three slices at a time and then cut them into cubes together.

Butternut squash cubes in a freezer bag.

If you have too much butternut squash to use in your recipe, you can freeze the rest of the cubes for later! Simply place the cubed butternut squash in a freezer bag and store it in the freezer for up to three months. The frozen cubes can be thawed in the refrigerator overnight before use, dropped right into boiling water from the freezer, or popped right into a hot oven for roasting! Super easy peasy!

Two butternut squashes on a blue background.

What is your favorite way to use butternut squash? Let us know in the comments!!

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