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.

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.

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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 minutes

Total Time 5 minutes minutes

Servings 4 (1 cup each)

Calories

Author Beth – Budget Bytes

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

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).

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.

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.

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).

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!

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

Muesli

$2.54 recipe / $0.32 serving

Homemade Granola

$5.87 recipe / $0.49 serving

Apple Pie Overnight Oats

$2.26 recipe / $0.57 serving

Banana Bread Baked Oatmeal

$3.24 recipe / $0.54 serving

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

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.

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.

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

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. 

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.

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.

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.

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.

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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 minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 74.4kcal

Author Beth – Budget Bytes

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

OTHER WAYS TO COOK EGGS

• Hard Boiled Eggs
• Fried Eggs
• Deviled Eggs
• Egg Salad
• Baked Eggs

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

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

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

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.

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.

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.

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.

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!

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

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

What Is Spaghetti Squash?

Surprisingly, considering all of its savory preparations, spaghetti squash is a fruit, just like every other squash. Its bright canary yellow and football-like shape makes it easy to recognize among its more famous cousins, butternut and acorn. No matter, as Spaghetti is the unicorn of winter squashes. Once it’s cooked, its neutral-flavored flesh separates into long, translucent strings that resemble angel hair pasta. Try that with butternut squash! (Spoiler alert: you will fail miserably.) PS, spaghetti squash seeds are edible, so don’t throw them out.

HOW TO Make Cutting Easy

If you think you need super-human strength and wolverine-like blades to cut through this hard-skinned squash, you would be correct. But as I mentioned, I have tricks that will help you keep all of your digits on your hands where they belong. After a nice little rinse in your sink, pierce your squash about a dozen times with a fork. Then pop it in your microwave and cook it for five minutes. The heat transforms its hard shell into something a bit more manageable. This trick works with all hard-skinned squashes.

How To Get SEEDS OUT OF Squash

Once the squash has been cut open, use a soup spoon to scrape out the fifty thousand seeds in its cavity. Don’t go crazy here, as it’s easy to scrape a ton of flesh out along with the seeds. If you want, clean the seeds and reserve them for roasting. Boom! You’re ready to go! Check out my simple recipe below for Roasted Spaghetti Squash.

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Roasted Spaghetti Squash

There's a hard way and an easy way to roast spaghetti squash. Here's the easiest way to get buttery roasted strands of squash on your table fast.

Course Dinner, Lunch, Side Dish

Cuisine American

Total Cost ($1.51 recipe / $0.37 serving)

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 156kcal

Author Monti – Budget Bytes

Equipment

• Enamelware Sheet Pan

Ingredients

• 1 spaghetti squash, (approx. 1.3 lbs) $1.05
• 1 Tbsp olive oil $0.15
• 1/2 tsp salt $0.01
• 2 Tbsp salted butter $0.30

Instructions

• Place a rack in the center of your oven and preheat it to 400°F. Line a sheet pan with parchment. Place a dish towel on your cutting board to stabilize the squash, and then trim off 1/4 inch from both ends.
• Place the cut bottom of the squash on your cutting board with the stem side facing up. Cut down the center of the squash, from the top to the bottom.
• Use a soup spoon to scrape out all of the seeds in the cavity of the squash. If you wish, reserve them for roasting.
• Brush olive oil on both halves of the squash and sprinkle salt on them.
• Place the halves cut side down on the sheet pan. Roast your squash for 30 to 45 minutes or until a fork easily pierces the skin.*
• Allow the squash to cool until it's comfortable to hold. Use a fork to scrape the squash halves in one direction, creating spaghetti-like strands.
• Dress with butter and serve.

See how we calculate recipe costs here.

Notes

*Cooking time will vary depending on the size of the squash.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Sodium: 377mg | Fiber: 4g

How to Make Roasted Spaghetti Squash – Step by Step Photos

Place a rack in the center of your oven and preheat to 400°F. Line a sheet pan with parchment paper. Place a dish towel on your cutting board and put the spaghetti squash on top of it. Use a chef’s knife to cut 1/4 inch off both ends.

Place the bottom of the squash on the board, with the tip facing up. Hold the squash with one hand and slice it down the middle with the other.

Use a soup spoon to scrape out the seeds in the cavity of the squash, taking care not to remove the flesh. If you wish, reserve the seeds for roasting.

Place the spaghetti squash halves on a sheet pan, cut side up. Brush one tablespoon of olive oil on the squash halves. Drizzle with 1/2 teaspoon of salt.

Turn the spaghetti squash halves face down on the sheet pan and roast for 35 to 45 minutes, or until a fork pierces the skin with no resistance.

More Easy Roasted Vegetables

Roasted Summer Vegetables

$4.85 recipe / $1.21 serving

Smoky Roasted Sweet Potatoes

$3.04 recipe / $0.51 serving

Curry Roasted Carrots

$1.62 recipe / $0.81 serving

Balsamic Roasted Mushrooms

$4.24 recipe / $1.06 serving

The post Roasted Spaghetti Squash appeared first on Budget Bytes.

Roasted Garlic vs. Fresh Garlic

Fresh garlic has a sharp, almost spicy flavor that can be quite harsh in food, let alone on your breath! But when roasted, that bold flavor mellows into a deep, savory, and almost sweet flavor from the caramelized natural sugars. Not only is the flavor of roasted garlic phenomenal, but it also tends to be a bit easier on your stomach and breath than fresh garlic. 😅

How to Use Roasted Garlic

How Long to Roast Garlic

The total roasting time will depend on the size of your garlic bulbs and your oven’s temperature, but at 400ºF it will take approximately 30-60 minutes. Peeled garlic cloves wrapped in foil will take closer to 30 minutes while larger unpeeled bulbs will be closer to 60 minutes. As with any roasting, it’s important to check in on your food to make sure you’ve achieved the desired level of roasting.

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Roasted Garlic

Roasted garlic is an easy and inexpensive way to add a deep, savory flavor to all of your favorite foods and transform your cooking!

Course Appetizer

Cuisine American

Total Cost $4.16 per batch / $0.69 per head

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 heads

Calories 83kcal

Author Beth – Budget Bytes

Ingredients

• 6* heads garlic $3.84
• 2 Tbsp olive oil $0.32

Instructions

• Preheat the oven to 400ºF.
• Remove any loose outer pieces of papery skin from the heads of garlic. Slice off the top ⅓ of each head to expose the cloves inside (save the pieces of garlic cloves that have been cut off to use in other recipes).
• Place the garlic in a baking dish. Drizzle olive oil over the cut surfaces of the garlic, making sure they're coated in oil.
• Cover the baking dish tightly with a lid or foil and transfer to the oven. Roast for 30 minutes, then check the garlic. Add more time in the oven, 10-15 minutes at a time, until the garlic is deeply golden brown. Total roasting time will vary with the size and number of garlic heads you're roasting, as well as the type of dish you're roasting in.
• Let the garlic cool. Once cool enough to handle, squeeze the soft roasted garlic out of the heads. Use immediately, store in the refrigerator, or freezer for later use.

See how we calculate recipe costs here.

Notes

*You can roast one or several heads of garlic at one time. If roasting one head, simply wrap the head tightly in foil rather than using a baking dish.

Nutrition

Serving: 1head | Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 5mg | Fiber: 1g

How to Make Roasted Garlic – Step by Step Photos

Preheat the oven to 400ºF. Remove any extra loose pieces of the papery skin from the heads of garlic before you begin. It will be much easier to remove the roasted garlic if the loose skins have been removed.

Slice off about ⅓ of the top of the garlic bulbs to expose all of the cloves. Make sure to save the garlic bits that are cut off and remove them from the skin. You can use the pieces that have been cut off in other recipes later–it’s already partially chopped! :)

If you’re only doing one head of garlic at a time, you can wrap the garlic in foil to create an enclosed space. If you’re doing several heads at a time, place them in a baking dish that either has an oven-safe lid or that can be tightly covered with foil. Drizzle the tops of the garlic with oil to help prevent them from drying out as they roast.

Cover the baking dish tightly (with a lid or foil), then transfer to the preheated 400ºF oven.

Roasting time can vary quite a bit depending on the size of your garlic heads, how many you’re roasting at once, or if you’re roasting in a glass or ceramic dish as opposed to just wrapping with foil. Check the garlic at 30 minutes, then add more time, 10-15 minutes at a time, until they reach this deep golden brown color.

These beauties took just over 60 minutes to achieve that delicious golden color. Let the garlic cool until they can be easily handled, then squeeze the garlic out of the skins.

More Cooking Tutorials

How to Make Breadcrumbs

How to Freeze Whole Citrus

How to Cook Bacon in the Oven

How to Make Stovetop Popcorn

$0.54 recipe / $0.14 serving

The post How to Roast Garlic appeared first on Budget Bytes.

What is sour cream?

First things first- there are two types of sour cream: cultured and acidified. Without getting too sciency, cultured sour cream is made with bacteria, while acidified sour cream is made with an acid. Fun fact: many store-bought sour creams aren’t made from cream at all. They’re made with milk that’s thickened with artificial ingredients. Homemade sour cream doesn’t have artificial thickeners so it will be a little runnier than what you’re used to, but the flavor will be spectacular!

Making Sour Cream From Scratch

Since you probably don’t have a vial of lactic bacteria in your pantry, you’ll need heavy cream and an acid. I like using vinegar, but you can also use lemon juice or buttermilk. You’ll also need a mason jar or another air-tight container. To make sure the container is squeaky clean, boil it for a few minutes, let it cool, and then add your cream and acid. Then cover and shake it (or blend it) until it thickens. That’s it. You’ve made sour cream.

To Ferment Or Not To Ferment

I’m a pretty impatient person, so if I’m using the sour cream for a batter or a dip, I add it a few minutes after I’ve made it because its primary purpose is to add creaminess and flavor. It’s not the star of the show; it’s a background singer. (Like the one chick in Destiny’s Child whose name no one ever remembers.) Now, if it’s the Beyonce of your dish, you’ll want to let it sit for a day on your counter to let the cream ferment and thicken and then refrigerate. To keep it 100, I usually skip fermenting it and just put it in the fridge to thicken overnight. It still tastes great.

How long does it last?

That depends on you. It’s best to store the sour cream in the back of your fridge, not the fridge door, where temperatures fluctuate. If you clean your container well and keep the sour cream at 40 degrees, it should last about two weeks. To keep it fresher longer, store it upside down so it isn’t affected by air. When the cream falls to the lid of the jar, it creates a vacuum, which slows down mold and bacteria growth. You can use this nifty trick on all dairy products that come in a container or a jar. I’m looking at you, cottage cheese.

Some of the things you can make with sour cream

Don’t limit your sour cream to just a topping for baked potatoes or a heap of nachos. It works magic in all sorts of dishes. You can use it in sweet and savory preparations to add tang, moisture, and tenderize. It’s the little cream that could.

• Use it to make frostings and sauces like in this Lime Crema.
• Use it for spreads and dips like in this Hot Corn Dip.
• Use it for dressings like in this Creamy Cucumber Salad.
• Use it to thicken sauces like in this Creamy Salsa Chicken Skillet.
• Use it as a topping for soups like in this Pumpkin Soup.
• Use it to tenderize and add tang to proteins and baked goods like in this Sweet Potato Cornbread.

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How To Make Sour Cream

If you've run out of sour cream and don't want to run to the store for more—you can make it at home with just two ingredients: heavy cream and vinegar!

Course condiment

Total Cost $1.42 recipe

Prep Time 5 minutes minutes

Resting Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 1 cup

Calories 812kcal

Author Monti – Budget Bytes

Ingredients

• 1 cup heavy cream $1.40
• 1 Tbsp vinegar $0.02

Instructions

• Add the cream to a mason jar or other airtight container.
• Add the vinegar to the cream. (Or whatever acid you decide to work with.)
• Close the container and shake it for a minute or two, until the cream thickens.
• Use the cream right away or leave the jar on your counter overnight to ferment and thicken.*

See how we calculate recipe costs here.

Notes

*Leave it out on your counter overnight if you want tangier, thicker sour cream. I usually shake it and pop it in the fridge, where it will thicken in a few hours.

Nutrition

Serving: 1cup | Calories: 812kcal | Carbohydrates: 7g | Protein: 7g | Fat: 86g | Sodium: 65mg

How to Make Sour Cream – Step by Step Photos

Add the cream to a mason jar or other airtight container.

Add the vinegar (or lemon juice) to the cream.

Close the container and shake it for a minute or two until the cream thickens.

Use the cream right away or leave the jar (with the mouth covered in cheesecloth or other lightweight cloth and secured with a rubberband) on your counter overnight to ferment and thicken.

Now your deliciously fresh homemade sour cream is ready to use in your favorite recipe!

Here are some great recipes to use up your sour cream:

• Deruny Potato Pancakes
• Cheese Enchiladas
• Loaded Potato Soup
• Creamy Spinach Artichoke Pizza

Looking for more easy how-to’s? Check these out:

• How To Make Sofrito
• How To Make Pico De Gallo
• How To Make Buffalo Sauce

The post How To Make Sour Cream appeared first on Budget Bytes.

Sofrito is the heart and soul of Caribbean cuisine and the knock-out flavor base of many of its dishes. It’s budget-friendly, easy to make, and pure magic in almost any savory recipe. If you want to kick up your cooking prowess a hundred notches with just one technique, THIS IS IT.

What is sofrito?

Sofrito originated in Spain, and the word refers to a technique where you fry aromatics to release flavor compounds. The sauce took on different forms as the Spanish colonized the Caribbean, and islanders recreated sofrito with available ingredients. In Puerto Rico, where I was born and raised, sofrito is called recaito, after recao, an herb that grows wild throughout the island and gives the puree its distinctive bright green color.

How do you make sofrito?

In its most basic form, sofrito is a mix of aromatics like peppers, onions, garlic, and herbs. Think of it like the Latin version of a mirepoix or the holy trinity. Except making it is as simple as busting out your blender or food processor. Of course, if you don’t have these kitchen tools, you’ll have to rely on old-fashioned elbow grease and mince the ingredients. Either way, the results will always be fantastic.

What’s in Sofrito?

The ingredient list for sofrito changes depending on the region. In Spain, the sauce includes tomatoes; in the Dominican Republic, it contains vinegar; in Puerto Rico, neither of those ingredients made the cut. Traditionally, Boricuas (i.e., Puerto Ricans) make sofrito with cubanelle peppers, a sweet pepper known as ají dulce, garlic, onion, and, as I mentioned earlier, recao. This pungent herb is a distant relative of cilantro and is also known as Chinese parsley or sawtooth coriander. You can usually find cubanelle peppers, ají dulce, and recao at an Asian or Latino supermarket. When I can’t find these traditional ingredients, I sub them with green bell pepper and cilantro.

There are many versions of sofrito and recipes vary from family to family. Some use annatto oil, salt pork, tomato sauce, and additional herbs and spices. No matter what the ingredients, sofrito is usually the first thing to hit the pan, where it is lightly fried until your kitchen smells like heaven. (Am I the only one that thinks heaven will smell like something amazing’s cooking?) No matter your religious musings, I’ve seen many islanders get choked up at the first whiff of sofrito. TRUST ME. This sauce is powerful stuff.

How do you store sofrito?

A little sofrito goes a long way, so you’ll always have leftovers when you make a batch. Store it in an airtight container in your fridge for up to a month. Or do like every abuela (Spanish for grandma) does on the island: freeze any leftovers in an ice cube tray. Then transfer the cubes to a freezer-safe container, where they will stay fresh for up to three months.

How is Sofrito Used?

Honestly, many savory recipes would benefit from a few tablespoons of sofrito. Of course, it’s imperative that you use it in Caribbean dishes, like my recipe for Arroz con Pollo (Puerto Rican chicken and rice). But you should also try it in your favorite stews, soups, beans, and sauces. For example, a few tablespoons would be spectacular in this easy chili, this hearty vegetable barley soup, or this dreamy Spanish chickpeas and rice.

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Puerto Rican Sofrito

Sofrito is the aromatic flavor base of many Caribbean dishes. It's budget-friendly, easy to make, and pure magic in almost any savory recipe.

Cuisine Latin

Total Cost $2.53 recipe / $0.36 serving

Prep Time 5 minutes minutes

Servings 7 ¼ cup each

Calories 14kcal

Author Monti – Budget Bytes

Ingredients

• 1 yellow onion $0.37
• 1 green bell pepper $0.79
• 1 bunch fresh cilantro $0.89
• 6 cloves garlic $0.48

Instructions

• Peel the onion and deseed bell pepper, then quarter them. Rinse the cilantro and chop the bunch roughly.
• Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor. Pulse until a smooth, thick puree forms.
• Use the sofrito in a recipe immediately, store in an air-tight container for up to a month in the fridge, or portion into ice cube trays and store in the freezer for up to three months.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Sodium: 2mg | Fiber: 1g

How to Make Puerto Rican Sofrito- Step by Step Photos

Prep and quarter the onion and bell pepper. Rinse and chop the cilantro. Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor or blender.

Pulse until the ingredients transform into a smooth, thick puree. If the blades get stuck cutting through the ingredients, add a little olive oil to move things along.

You can use the sofrito immediately, store in an air-tight container in the fridge for about 2 weeks or portion into an ice cube tray and freeze. Place the cubes into a freezer-safe container and store for up to three months.

Looking for more easy how-to’s? Check these out:

• How To Make Sour Cream
• How To Make Pico De Gallo
• How To Make Buffalo Sauce

The post How To Make Sofrito appeared first on Budget Bytes.

What Kind of Pan is Best for Frying Eggs?

Let’s start with the cookware. While you can use any type of skillet to fry an egg, having some sort of non-stick surface definitely makes the job easier. Whether that be Teflon, a well-seasoned cast-iron skillet, or a ceramic coated skillet, an extra slick surface helps. If you do prefer to use stainless steel, making sure the pan is fully preheated is critical to preventing the egg from sticking. It should be hot enough that a drop of water will fizz and sputter on the surface.

What Kind of Fat or Oil is Best for Frying Eggs?

How to Fry an Egg

BUT, there is more than one way to fry an egg!

Types of Fried Eggs

There are several variations of the basic fried egg, but the most common types are sunny side up, over easy, and over hard. Here’s how they’re different and how you can achieve these different types of fried egg in your own kitchen.

Sunny Side Up

A “sunny side up” egg is an egg that has been fried without flipping until the white are set but the yolk is still liquid. This is, by far, my favorite type of fried egg. It’s gorgeous and that liquid gold yolk is perfect for dipping a piece of buttered toast!

To achieve a sunny side up egg, use medium-low heat so the whites have time to slowly set before the edges become too brown and before the yolk cooks through.

Over Easy

Over easy eggs are great for those who still like that runny yolk but like to make sure the whites are well cooked. They’re also great for adding to sandwiches, burgers, or other dishes where you want a runny yolk but something not quite as delicate as a sunny side up egg.

To fry an egg over easy, fry the egg over medium or medium-low heat (depending on how much browning you like on the whites), then flip the egg when the whites are about 75% set. Continue cooking the egg on the second side for 15-30 seconds just to finish setting the whites and to set the top of the yolk. The center of the yolk should still be liquid.

Over Hard

An egg fried over hard is an egg that has been fried on both sides until the yolk is fully set. This type of fried egg is great for those who do not like runny yolks. It’s also the easiest, in my humble opinion, because you can use slightly higher heat and because you cook on both sides it goes a little faster.

To fry an egg “over hard” simply fry the egg on one side until the whites are about 50% set, then flip and cook on the second side until the whites and yolks are fully set. You can tell when they’re set by pressing lightly on the yolk with the spatula. When it feels firm, it’s set.

Over Medium

Over medium fried eggs are half-way between over easy and over hard. The yolks are jammy in texture. To achieve an over medium egg simply cook the egg on the second side until the yolks are partially set. As with the over hard eggs, you can test the doneness of the yolk by pressing it lightly with the spatula. It should have a little give, but not feel soft and liquidy.

Troubleshooting Fried Eggs

• Runny whites: if your egg runs all over the skillet instead of staying in a nice compact shape, either your skillet wasn’t hot enough before adding the egg or your egg is not fresh (or both!).
• Burned edges/uncooked whites: If the bottom and edges of your eggs get too brown before the whites are cooked through, the skillet is too hot. Try using lower heat next time, or adding a lid to cook from the top down at the same time. To save this egg last minute, simply flip it and cook briefly on the second side to finish cooking the whites without continuing to brown the bottom (making it over easy or over hard).
• Broken Yolk After Flipping: Be gentle, my friend! Flipping too aggressively can cause the yolk to break when you flip the egg. Trying to flip the egg too soon can also lead to a broken yolk. If you’re planning to cook your egg over hard, a broken yolk won’t be an issue, but it can be a bummer if you’re aiming for over easy.
• Egg Shell in the Skillet: To prevent getting little bits of broken egg shell in your fried eggs, make sure to tap the egg shell on a flat surface rather than the side of the pan, which can push the shards into the egg whites. For extra precaution, you can crack the eggs into a bowl first, then slide them into the skillet after you’re sure there are no shell fragments in the eggs.

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How to Fry an Egg

There's more than one way to fry an egg! Learn the techniques and tools needed to get your fried egg exactly the way you like it!

Course Breakfast

Cuisine American

Cook Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 1 egg

Calories 89kcal

Author Beth – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 1/2 tsp butter
• 1 large egg

Instructions

• Heat a skillet over medium-low, allowing it to fully pre-heat (3-5 minutes).
• Add the butter (or fat of choice) and swirl to coat the surface of the skillet.
• Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up).
• For over easy, over medium, or over hard, cook the egg until the whites are 50-75% set, then flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness.
• Transfer the egg to a plate and season with salt and pepper. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Sodium: 87mg

How to Serve Fried Eggs

More Ways to Cook Eggs

The post How to Fry an Egg appeared first on Budget Bytes.

Cooking Rice on the Stovetop

Cooking rice on the stovetop is just one of many ways you can cook rice. It’s my preferred method because it’s simple, it doesn’t require special equipment, and it’s fairly quick. That being said, you might find that you like a different method better.

You can also cook rice in a rice cooker or an Instant Pot, you can bake it in the oven, you can cook it in a microwave, and you can even cook it in an excess of water, kind of like pasta! Each of these methods has its pros and cons, so you can always experiment with another method if you’re not a fan of cooking rice on the stovetop.

What Type of Rice to Use

There are a lot of different types of rice in the world and each cooks a little differently. For that reason, this tutorial will only cover white and brown long grain rice. Other types of rice will require different amounts of liquid, different cook times, and maybe even a different method altogether.

Should I Rinse my Rice?

Rinsing rice before it’s cooked can be helpful for a couple of different reasons. Not only does it help remove debris and other contaminants, but it can also help remove excess starch, which tends to make rice a little more sticky once cooked.

The easiest way to rinse rice is to use a fine wire mesh sieve or strainer. This will allow the water to rinse right through without the risk of accidentally pouring out the rice along with the rinse water, and without inadvertently leaving a lot of excess water in the rice.

Water to Rice Ratio

Using the correct amount of water and rice will have a big impact on how your rice turns out. Use too much water and your rice will be mushy. Use too little water and your rice might not cook through. The exact amount to use can also vary based on your cookware and your personal preferences, but in general, for long grain white rice, you can use between 1.5 to 2 cups of water for every cup of uncooked rice (use less for more firm rice, more for softer rice). Brown rice needs a little more liquid, so you can use 2 to 2.25 cups of water for every cup of uncooked brown rice.

Another method for determining the amount of water needed is the knuckle method. This ancient measuring technique is considered fool-proof by those who use it. Simply place your rinsed rice in your pot or rice cooker, touch the top of the rice with your fingertip, then add water until the top of the water comes up to the first knuckle after your fingernail. Sounds crazy, but it works!

Use The Correct Cookware

How to Add More Flavor to Rice

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How to Cook Rice

A simple step by step guide on how to cook rice on the stove top, with tips, tricks, and answers to all of your rice questions.

Course Side Dish

Cuisine General

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups rice

Calories 169kcal

Author Beth – Budget Bytes

Equipment

• Mesh Sieve
• Measuring Cups Spoons

Ingredients

• 1 cup long grain white rice*
• 1.5 cups water
• 1/4 tsp salt

Instructions

• Rinse the rice using a fine wire mesh strainer.
• Add the rice, salt, and water to a saucepot.
• Place a lid on the pot, turn the heat on to high, and bring the water up to a full boil.
• Once the water reaches a full boil, turn the heat down to low and let the rice continue to simmer for 15 minutes. Do not lift the lid or stir as it simmers. Make sure it maintains a gentle simmer the entire time.
• After simmering for 15 minutes, turn off the heat and let the rice rest without lifting the lid or stirring, for an additional five minutes.
• After letting the rice rest, lift the lid and fluff with a fork. Serve hot.

See how we calculate recipe costs here.

Notes

*To cook long grain brown rice, increase the water to 2 cups and let the rice simmer for 45 minutes instead of 15. Don’t forget to let the rice rest after turning off the heat, just as you do with the white rice.

Nutrition

Serving: 1cup | Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Sodium: 152mg | Fiber: 1g

How to Cook Rice – Step by Step Photos

Rinse the rice first with a fine wire mesh strainer or in a bowl. If rinsing in a bowl, swish it around a few times then carefully pour off the rinse water. Repeat this 3-4 times, pouring off as much water as possible with the last rinse.

Place one cup of rice in a saucepot, then add ¼ tsp salt.

Also add 1.5 cups of water.

Place a lid on the pot, turn the heat on to high, and bring the water up to a full boil.

Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. Do not remove the lid or stir the rice while it simmers. After 15 minutes of simmering, turn off the heat and let the rice rest for an additional five minutes (still no lifting the lid or stirring!).

Finally, after the rice has rested, lift the lid and fluff with a fork. Serve hot with your favorite meal!

Troubleshooting

• Burned rice: heat was too high when simmering, not enough water was used or too much steam escaped while simmering (keep that lid on tight), or thin cookware caused hotspots on the bottom.
• Mushy rice: too much water was used or not enough water was drained after rinsing, rice was stirred during cooking.
• Crunchy rice: not enough water was used, too much steam escaped during simmering (do not lift the lid), uneven heating (outside edges not simmering so the rice could not absorb the water), rice not allowed to rest after simmering.
• Rice cooked unevenly: Burner was too small for the pot, thin pot that does not conduct heat evenly, rice was not allowed to rest after simmering.

When to Use a Rice Cooker

Still can’t get the hang of it? No problem. Sometimes using a rice cooker really is the best option! Rice cookers are generally inexpensive, they are quite versatile (you can cook more than just rice in them), and they leave your hands and attention free to tend to other things while preparing your meal. There’s no shame in using a rice cooker!

The post How to Cook Rice appeared first on Budget Bytes.

Why I Love Pan Seared Chicken Breasts

This has become my go-to method for cooking chicken breasts. Not only is it super fast and easy, but you get a lot of delicious browning on the outside of the meat, which is something that doesn’t happen in the gentle heat of an oven. Plus, you can change the seasoning and make it taste like something new every time!

I’ve begun cooking a couple of chicken breasts at the beginning of each week, slicing them up, then storing them in the refrigerator to add to salads, pasta, sandwiches, and bowls over the next few days. It’s only a few minutes of prep and then I’ve got an easy protein ready to add to any meal. Here is a roundup of flexible recipes that are perfect for adding any protein, like pan-seared chicken breasts. You can also just add a couple of veggies on the side and make it a meal prep!

Cooking Boneless vs. Bone-in Chicken Breasts

The cooking technique below is for boneless chicken breasts (with or without skin). Bone-in chicken breasts take much longer to cook through, so you’ll want to utilize the oven to make sure the breast heats through completely without burning on the outside. For bone-in chicken breasts, I suggest using the method outlined in my Herb Roasted Chicken Breast recipe.

How Long to Cook Chicken Breasts in a Skillet

The amount of time needed to cook a chicken breast in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used. To take the guesswork out of how long to cook the chicken breasts, I suggest using an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165ºF.

Thick Chicken Breasts

Thick chicken breasts take longer to cook through than thin chicken breasts, so I like to use lower heat (medium-low) and a longer cook time, which allows time for the meat to heat through without the outside burning. For a boneless chicken breast that is about one inch thick, I cook for about 8 minutes per side over medium-low heat.

Thin Chicken Breasts

If you buy thin cut breasts, fillet the chicken breasts yourself, or use a mallet to pound the chicken breasts to ½-inch thick, they will cook much faster. You’ll want to increase the heat to medium so you can still achieve some browning on the outside with a shorter cook time. For thinner breasts, I cook for about 4-5 minutes per side.

How to Season Chicken Breasts

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Pan Seared Chicken Breasts

Learn how to cook tender, juicy, and flavorful boneless chicken breasts in a pan. Perfect for quick dinners and meal prep! 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $7.29 recipe / $1.82 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 229kcal

Author Beth – Budget Bytes

Ingredients

• 2 tsp steak seasoning $0.20
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp sweet paprika $0.05
• 2 boneless, skinless chicken breasts (1.3 lbs. total) $6.79
• 1 Tbsp cooking oil $0.08
• 1 Tbsp butter (optional) $0.10

Instructions

• Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
• Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
• Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
• For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
• Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 1g | Protein: 31g | Fat: 10g | Sodium: 197mg | Fiber: 1g

How to Make Cook Chicken Breasts in a Pan – Step by Step Photos

Begin by seasoning the chicken breast liberally on each side. I used a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika. The steak seasoning contains salt, so no extra salt was needed in my mix.

Add a tablespoon or so of your favorite cooking oil to a large skillet. Heat the skillet over medium-low (or medium heat for thin cut breasts).

Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.

To make the chicken breasts extra luscious, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat. The butter will help dissolve some of the flavor off the bottom of the skillet to further coat the chicken.

Transfer the cooked chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.

More Easy Chicken Recipes

Easy Teriyaki Chicken

$6.34 recipe / $1.27 serving

Easy Lemon Pepper Chicken

$7.58 recipe / $1.90 serving

Baked Chicken Drumsticks

$3.94 recipe / $0.66 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

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