Showing posts with label Recipes on a budget. Show all posts
Showing posts with label Recipes on a budget. Show all posts

Tuesday, June 27, 2017

Clean Eating Sweet and Sour Tofu

These past weeks had been a fun and busy week for us. We did a summer blast ( a summer camp from our church), volunteered to help and had a dance recital. In between those? ..the usual family stuff. Now , I am just slowing it down.  Calm before the storm so to speak. We have at least two weeks of rest and unplanned days. July will be another kind of fun, extra activities and busy for us. Our secret to not go stressing and crazy? Take it one week ( or a day) at a time , a good planner , lots of prayers and t remember that this day (or season) will pass. So try to find happiness and thankfulness in small things.

I had been craving for sweet and sour pork lately. Because of the busy weeks that we had, our fridge was not fully stocked yet. Luckily, a package of tofu and veggies ..saved the day. This recipe is so easy to make! Full of flavor and healthy to boot. Perfect for my craving. The sauce is so good and I love that the tasty sauce was absorbed by the tofu. Not everybody likes tofu. Depending on how you cook the tofu, it can really be bland. But this recipe? You will surely fall in love with a bowl full of  sweet and sour tofu.



Ingredients:

1 package extra firm tofu
2 tbsp cornstarch, divided
2 tbsp EVOO
2 cloves garlic, minced
2 tsp organic powdered ginger
1 cup diced red bell pepper pepper,
1 cup diced green bell pepper pepper
1 cup , sliced zucchini
1 cup , sliced red onion
1/4 cup rice vinegar
1/4 cup sweetener of choice ( maple syrup, agave, raw honey)
2 tbsp liquid aminos
2 tbsp cold water
black pepper
optional: red pepper flakes or homemade sambal oelek

Directions:

Start by draining the tofu. Place the tofu on a plate lined with absorbent paper towels.
 Place another towel on top of the tofu and top with another plate. Leave it for 15 minutes then I flipped the tofu again, making sure to drain it well. Cut the tofu into 1 inch cubes ( or a little larger if you like) , place in a bowl, drizzle with 1 tbsp of cornstarch. Mix carefully.


Heat a wok or large pan over medium-high heat. Add oil and fry the tofu until crispy and golden brown on all sides, about 10 minutes. 


While the tofu is frying, in a separate bowl mix the rice vinegar, sweetener, and liquid aminos. . You can adjust the ingredients to your liking( sweet and tangy) I know some like it more sweet, some like it more salty. In a separate small bowl, stir together the water and remaining tablespoon of cornstarch. Add the cornstarch mixture to the sauce and set aside. When the tofu is cooked, remove it from the pan and drain on a plate lined with paper towel. 


  Heat a tbsp of  oil to the same frying pan ,  saute the red onion until translucent, add garlic .  Add the chopped vegetables and cook until tender, about 2 minutes. 


 Pour the sauce over and bring to a boil. Reduce the heat and simmer until the sauce has thickened. Remove from the heat and add the tofu. Stir to coat.


 Serve over warm rice or quinoa.



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Monday, June 19, 2017

Walnut Apple Crisp

Home stretch. Teachers, the students and parents are all in the home stretch. Summer vacation is fast approaching! We already planned our summer activities and lessons. Honestly, I am looking forward for lazy mornings. Some school already had their last day of school this week. Speaking of last day of school, do not forget to grab your FREE last day of school printables HERE.

With all the end of the school year recognition and awards that you may see across social media, just a reminder to also celebrate them . Not just their school awards , trophies and grades. Read , 35 Ways to Celebrate Your Children. 

Do not get caught up with their certificates and of course we should be proud of them! It is YOUR and YOUR KIDS hard work. But beyond the school recognition, there are ways and reason to celebrate our kids. What better way to celebrate an event ( or no event) with a very easy to make and delicious warm WALNUT APPLE CRISP. I have made this in the past and I made a couple of revision. I added more butter and added walnuts. My husband and kiddos loved it. This is THE BEST WALNUT APPLE CRISP.



It is seriously frugal and easy to make. You can skip the walnuts if you want it to be more budget friendly . BUT, the walnuts are my favorite in this recipe. Serve it warm or room temperature, it is just as good. Serve it with whipped cream or vanilla ice cream.

Are you drooling yet?

I am over at My Joy Filled Life, sharing this recipe.


It is so goood! Tasty all the way to the bottom. We seriously scraped the dish, no left over policy you know ( wink wink!)

GET THE FULL RECIPE HERE ( My Joy Filled Life) 

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Sunday, May 14, 2017

Easy Mustache Royal Icing Cookies

I've always been intimidated with Royal Icing. I have a separate Pinterest board dedicated just for Royal icing. I've tried making it, I failed. It is just way too overwhelming for me ( and no it is not the cleaning part). It was either to stiff or too runny. Then one day, Lily and I are browsing through Instagram's baking videos. She was so interested in cookie decorating!

She asked me if we can make cookies, so she can decorate. How can I say no to that? I always enjoyed getting our girls involved in the kitchen ( and again no, not the cleaning part). To my surprise, I bravely took all of my supplies and conquered this. It's about time to give it a try again. Let me first throw it out there that these cookies are not as close as the "professionally made by bakers". However, these cookies are :

1. Full of memories of me and our youngest baking together.
2. Will be eaten by little kids who look up to their "mommy baker"
3. Delicious.

What I certainly love about this sugar cookie recipe is that they do not need to be chilled. It is very simple and delicious on it's own.




Ingredients:


Sugar Cookies:

1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour

Directions:
Preheat oven to 350° F.
Using a mixer cream butter and sugar until smooth, about 3 minutes.
Beat in egg, vanilla and almond extract.
In a separate bowl combine baking powder with flour.
Add the dry ( flour mixture) ingredients to the wet ingredients a little at a time.
 If the dough looks stiff for you  , place it on a clean surface Wet your hands and finish off kneading the dough by hand.
I divided the dough into 2 batches. Roll it out onto a floured surface and cut with your mustache cookie cutter. I rolled it out to 1/4 " thickness
Bake at 350 for 6-8 minutes.
Let cool on the cookie sheet until firm enough to transfer to a cooling rack.


There is no need to chill the dough , it came out really good.



Royal Icing:

Ingredients:
4 cups confectioners Sugar
2 tbsp Meringue powder
6 tbsp water

Materials Needed:

Etching tool or toothpick
Squeeze bottles
couplers
12 inch disposable bags
Edible marker
#3 Wilton tip




Directions:

Have all of your materials ready.



Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff.

  
 Place some of the icing into a disposable pastry bag fitted with a #3 tip and outline the outside of the cookie.  Save some icing for the flooding. Just make sure to cover the bowl with moist paper towel.


 You’ll want to make sure that the outline is pretty well set before moving on to flooding the cookies.


Using a spray bottle , spray water into the remaining icing until the icing reaches an almost liquid consistency. Pick some icing up with a spoon and let it drizzle back into the bowl – the drizzle should disappear into the bowl within 10 seconds. Place the icing into a squeeze bottle. Now you are ready to flood the cookies.


Squeeze in the icing to almost fill the inside the cookie.Using an etching tool or  a toothpick , gently distribute the icing to empty spots. 


The cookies need to dry completely before adding the designs.I did let them sit overnight. Before I added the "hair" design using an edible marker. You can also use the royal icing ( piping consistency). I just do not have any black coloring on hand.


I am happy with the way it turned out. Of course , it does not look nearly as nice as the "professionally baked royal icing cookies that I love to watch on Instagram. BUT it is perfect for non-bakers like me. Easiest to boot!


Our five year old will for sure agree.




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Tuesday, May 2, 2017

Kabocha Squash with Yam Leaves

What exactly is a Kabocha? Kabocha is a winter squash,it has a sweet flavor to it and is astonishingly healthy. Kabocha is rich in beat carotene, iron, vitamin c and potassium. It is also very economical. It is sweet and taste like a sweet potato and pumpkin in one. It is a staple in Asia actually. In Philippines, we call it Kalabasa. From it's flower to its meat and seeds..it will you give a run for your money,nutrition wise.

Yam leaves are also exceptionally healthy. Yam leaves are heart like in shape with a pointed tip and they have a vibrant green color. Less bitter than most greens, mild in flavor  and it is very similar to spinach , taste wise that is. Yam leaves are very rich in vitamins A , C , riboflavin, fiber and iron.

Kabocha is great in soups , stews and deserts...yes deserts! Use it in your all time pumpkin recipe. You can mix it with your favorite meatball recipe for your kids who turn their noses at veggies.  Note that, the yam leaves can be hard to find. I found these leaves in an Asian store, but you can replace it with spinach. Here's a very easy and frugal recipe. My mom's favorite no meat recipe.





I am over at My Joy Filled Life , sharing this simple , healthy and  delicious recipe.

Grab this recipe HERE.


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Tuesday, April 18, 2017

6 Unicorn Inspired Party Treats and a Cookie Recipe

Don't you love to eat pretty food? I find myself always telling our girls to not judge a food just by the way it looks..can't blame them. There is a lot of truth on we eat first with our eyes. That is why , me and Lily ( our youngest daughter ) enjoy watching quick cookie making videos on Instagram. First, they make it look so easy. Second, they always leave us drooling. Those quick cookie decorating videos may lead you into buying your very own cookie decorating supplies. Because well, how hard can it be and only to find out that is not the case...true story! Cookie decorating ( esp with Royal Icing) takes practice in my opinion.

Speaking of eating something pretty and cookie decorating. Here’s six unicorn inspired sweet treats to add to any candy buffet or just make it in an ordinary day. There’s also a bonus cookie recipe at the bottom of the post! A cookie recipe that does not necessarily need a lot of practice. They are budget friendly , easy, delicious and can you can add it to your make ahead cookie recipe list.





I am over at My Joy Filled Life, sharing 6 Unicorn Inspired Party Treats. There is also a cookie recipe included! A cookie recipe that will surely please your family. Trust me, it is 7 yr old and 5 yr old approved recipe.

Make it a baking day with your littles at home. You don't have to wait to host a party! They are all too cute to eat. You can host a Unicorn night with your kiddos and add these books to read!













Hop on over to My Joy Filled Life . Get the recipe HERE.
 
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Monday, March 20, 2017

Crockpot Hawaiian Chicken

Spring break is in full swing in our household. The first week was a doozy. The girls were sick and I was extremely tired , in need of a break and sleep. Speaking of sleep, how come kiddos wake up really early when they do not even have classes BUT hard to wake up when they do have school. Does that seem familiar with you?

When I am too tired to cook or to even prepare something, my crockpot is such a big help. There are hundreds of recipes that you can make using a crockpot. I can not imagine a household not owning one. Have you tired my Crockpot Hawaiian Meatballs? If not.you should! It is a favorite recipe in our house.

I am over at My Joy Filled Life sharing another easy, tasty and great recipe for busy mommas. 




Serve it with rice , over a bowl of quinoa or orzo. It is very tasty and budget friendly.


For those busy days or for the days that you just want to come home to a warm dinner... This is for.you! I preferred to cut the chicken into chunks because it reminds me of Chinese style chicken recipes. But if you really want it easier, you can just dump the chicken breast into your crockpot. It will still be amazingly delicious.

Hop on over to My Joy Filed Life for the full recipe!















Monday, January 16, 2017

Cheesy Sun-Dried Tomato Pizza Pasta

 This post contains affiliate links, please read full disclosure HERE.

Between work , carpools, school , extra curricular activities and family fun , I am sure that as a mom meal planning is always on your mind. What to serve for breakfast , lunch and dinner. Not to mention, school lunches. I am always on the hunt for easy weekday meals. Pizza and pasta may not always win the most the healthiest food category but it is definitely one of my family's favorites. Besides, who does not love pizza and pasta!

This recipe is flat out delicious! I used Rawspicebar's Sun-Dried Pizza Sauce and Pizza recipe. However, I used it on a pasta instead. What I love about this recipe is that you can make the sauce before hand. Making it ahead ( maybe on weekends) will save you time during the busy week days. The sauce is so tasty, you can not just use it as a pizza sauce but also as a pasta sauce or a dipping sauce. One of the things that I certainly love about the Monthly Spice Box is that recipe cards are included. So when you are not in a "experimental mood" you can follow the recipe given. I have previously written a review about RawSpice Bar ( recipes included), you can read it HERE.

The portion sizes of the spices are all perfect. Recipes are NOT hard to follow at all. If you love to eat out  and you are always open for new taste, why not try the monthly spice subscription.




Ingredients:

1 RawspiceBar's Sun-Dried Tomato Pizza Spices
1 14.5oz tomato sauce
1 6oz tomato paste
2 garlic cloves , minced
1 small onion, chopped
1 tbsp olive oil
1 tsp  dried basil
1 tsp dried oregano
 2 tsp sugar
Salt and pepper
1 package 3.5oz oz Turkey pepperoni
2 cups medium cheddar cheese
1 8oz Fit N Active wholewheat spaghetti noodles, or any brand.
2 eggs
1/4 cup low fat milk
1/2 cup Parmesan cheese

Directions:

Pre heat oven to 375 degrees.
Cook spaghetti noodles according to package instructions. Drain.
Heat a medium size sauce pan with olive oil. Add in RawSpiceBar's Sun-Dried Tomato Pizza Sauce Spice. Saute onion until translucent , add garlic. Cook until golden brown. Add the diced tomatoes and tomato paste. Add in dried basil and oregano. Add sugar to balance acidity.


Let it simmer for 15-20 minutes. Add salt and pepper to taste. Set the sauce aside.


In a bowl, beat the eggs. Pour milk and add the Parmesan cheese.


Grease a 9x13 glass pan.  Add the cooked noodles in and pour the egg mixture. Mix until combined.


Pour the sun-dried tomato pizza sauce over the noodles, top with half of the pepperoni. Sprinkle cheese on top and top with the rest of the pepperoni.


Bake the pasta for 25 minutes or until golden brown and the cheese melts.


Let it cool and serve with your favorite bread sticks! You can never go wrong with pizza and spaghetti. best of two worlds if you ask me.



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Monthly Spice Box from Rawspicebar









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