Easy Homemade Balsamic Vinaigrette

If you haven’t noticed, I make this Easy Homemade Vinaigrette with a lot of my salad recipes. It’s pretty much my go-to when I’m not making a lemon tahini dressing. But anyway, it’s so simple, so versatile, and has so many options for tweaking, that I thought I’d give the recipe its own post. Commit this recipe to memory, because it will serve you well.

Is Balsamic Vinegar the Same as Balsamic Vinaigrette?

First things first, balsamic vinegar is not the same as balsamic vinaigrette, a point which confuses a lot of new cooks. Balsamic vinegar is one ingredient in balsamic vinaigrette. A vinaigrette is simply an oil and vinegar based salad dressing. So now that we have that cleared up, let’s move on…

How Long is Homemade Balsamic Vinaigrette Good?

Since this homemade dressing does not contain stabilizers and preservatives, you should only keep it refrigerated for about four to five days. The fresh garlic and dried herbs contain natural yeasts and molds that can cause spoilage. Because of this, I’ve made this recipe for a fairly small, 3/4 cup sized batch so you hopefully won’t have much leftover or going to waste.

What is This Homemade Balsamic Vinaigrette Good With?

As I mentioned above, I use this salad dressing all the time and I sometimes make variations on this basic recipe. Here are some recipes where I’ve used this delicious balsamic vinaigrette in the past: Autumn Kale and Apple Salad, Tomato Mozzarella Pasta Salad, Grilled Vegetable Pasta Salad, and Spinach and Orzo Salad with Balsamic Vinaigrette.

Variations:

Here are a few options for customizing your balsamic vinaigrette:

• Skip the mayo, this will create a thinner, lighter balsamic vinaigrette
• Add grated Parmesan 
• Use minced shallots instead of minced garlic for a milder flavor
• Add a touch of honey for a sweeter vinaigrette
• Use fresh herbs if you have them. Oregano also goes well with this dressing.

Don’t Skip the Dijon!

People always ask if they have to use Dijon mustard in my dressing recipes because they don’t like the flavor of Dijon. Dijon mustard plays a very important role in vinaigrettes. Dijon has the unique molecular quality of being an emulsifier, which means it can bond to both water and oil. This is what keeps your dressing mixed instead of it immediately separating after stirring. And don’t worry, the amount is so small that you can’t taste that Dijon flavor!

 

Easy Homemade Balsamic Vinaigrette

This super simple homemade balsamic vinaigrette is perfect for all your green salads and pasta salads and has several options for customizing!

• 1/3 cup olive oil ($0.55)
• 3 Tbsp balsamic vinegar ($0.41)
• 2 Tbsp mayonnaise ($0.17)
• 1/2 Tbsp Dijon mustard ($0.09)
• 1 clove garlic, minced ($0.08)
• 1/2 tsp dried basil ($0.05)
• 1/4 tsp salt ($0.01)
• freshly cracked pepper ($0.02)

1. Add all the ingredients to a jar, bowl, or blender. Close the jar and shake, whisk in the bowl, or pulse in a blender until the ingredients are combined and smooth.

2. Let the dressing stand 5-10 minutes for the flavors to blend, then serve or refrigerate for up to 5 days.

Scroll down for the step by step photos!

How to Make Balsamic Vinaigrette – Step by Step Photos

Since balsamic vinegar is the main flavor in this salad dressing, you do want to make sure you use one that is decent. Lately I’ve been loving this Colavita balsamic vinegar (not sponsored). It is a mid-range priced balsamic vinegar, but the flavor is really great. 

Add 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, 1/2 Tbsp Dijon mustard, 1 minced clove of garlic, 1/2 tsp dried basil, 1/4 tsp salt, and some freshly cracked pepper to a jar, bowl, or blender.

Then just close up the jar and shake, whisk if it’s in a bowl, or pulse with the blender until the ingredients are incorporated. Let the dressing sit for five to ten minutes to allow the flavors some time to blend, then serve or refrigerate for up to five days!

Homemade Balsamic Vinaigrette shown here with my Tomato Mozzarella Pasta Salad (this version has grated Parmesan added).

The post Easy Homemade Balsamic Vinaigrette appeared first on Budget Bytes.

from Budget Bytes https://ift.tt/2mdxVdQ
//

Read More

Pineapple Protein Smoothie

Greek yogurt gets all the glory for being a versatile concentrated source of protein that can be used in either sweet or savory dishes, but it comes at a price. We’ve all been so enamored by Greek yogurt that we’re overlooking its humble cousin, cottage cheese. Cottage cheese is far less expensive than Greek yogurt, has just as much protein, and can also be used in both savory and sweet dishes. It’s a powerhouse ingredient! My rediscovery of cottage cheese combined with a killer sale on pineapple led to this tropical Pineapple Protein Smoothie. It may seem a little strange, but stick with me, I promise it’s good!

I recently rediscovered my love for cottage cheese, thanks to Sarah Bond’s new book, For the Love of Popsicles (you can also catch Sarah’s amazing work over at her blog Live Eat Learn). In her book she has a protein popsicle that utilizes cottage cheese, which totally blew my mind.

The popsicle tasted like blueberry cheesecake and I immediately knew that I needed to make them in several more flavors. But since the popsicles were a little difficult for me to eat with braces on my teeth, I decided to just make smoothies instead. And since pineapples were on sale for $1.49 each this week, pineapple smoothies it is! (I have also made a strawberry flavor, which was awesome.) 

Check out my tutorial on how to cut and freeze fresh pineapple, so you can take advantage of those sales, too.

Why Cottage Cheese?

Like Greek yogurt, cottage cheese is super high in protein (about 12 grams per half cup). Unlike Greek yogurt, cottage cheese is not very trendy, so the demand and price are much lower. Like half the price: $2.99 for Greek yogurt vs. $1.59 for cottage cheese at my local Aldi. So if you love to use Greek yogurt as a source of protein, but are finding it hard to make it work with your budget, give cottage cheese a try! While they can’t always be swapped in the same recipes, they’re both very versatile ingredients.

Cottage cheese does have a bit more salt than Greek yogurt, so if you’re watching your salt you should be aware of that. But it does go just as well with fruit and sweet recipes as it does in savory dishes. In this smoothie the cottage cheese gets blended up until smooth, so there is no noticeable curd or texture. It just taste creamy and tangy, just like Greek yogurt!

Of course if you’re still a bit freaked out by this or already have Greek yogurt in your fridge, you can totally substitute it for the cottage cheese. ;)

What Kind of Cottage Cheese is Best?

Cottage cheese comes with different fat content levels, like milk and yogurt. The higher fat content cottage cheese always tastes better, but I used a 1% fat cottage cheese for my smoothie and it was delish! Mine was also small curd, although I don’t think that matters much for this recipe since it’s getting blended until the curd is undetectable.

What Kind of Blender Should I Use?

I broke down and bought a fancy blender a couple of years ago (thanks Instagram influences 😅), but I still use my super cheap Hamilton Beach single serving blender for most things, including this smoothie. My point is, you don’t need a powerful blender to make this smoothie. Any old $15 blender will work.

 

Pineapple Protein Smoothie

Cottage cheese is a surprisingly delicious and inexpensive source of protein in this sweet, tangy, and tropical Pineapple Protein Smoothie.

• 1/2 cup cottage cheese ($0.27)
• 1/2 frozen banana ($0.10)
• 1/2 cup frozen pineapple chunks ($0.19)
• 1/2 tsp brown sugar (optional)* ($0.01)
• 1/4 tsp vanilla extract ($0.07)
• 1 Tbsp ground flaxseed (optional) ($0.03)
• 1 cup milk of choice (I used unsweetened almond milk) ($0.31)

1. Place all of the ingredients into a blender, then blend until smooth. Serve immediately.

*You can substitute with the sweetener of your choice, or leave out all together. I find that if your pineapple is a bit on the tart side, a little extra sugar is helpful.

I like to add flax to my smoothies because a little extra fiber never hurts, especially with higher protein foods. Plus, flax gives it an almost graham-like flavor and texture, which reminds me of pie crust. :)

Step by Step Photos

The protein base for this smoothie is cottage cheese! Creamy, tangy, and full of protein. I used a 1% fat cottage cheese, but you can go higher if you prefer. Add 1/2 cup cottage cheese to your blender first.

On top of the cottage cheese add 1/2 of a frozen banana, 1/2 cup frozen pineapple chunks, 1/2 tsp brown sugar, 1/4 tsp vanilla extract, and 1 Tbsp ground flaxseed. Lastly, pour 1 cup of the milk of your choice over top. I used unsweetened almond milk because it’s neutral in flavor and not too heavy.

Then simply blend until smooth. You may need to stop and stir with a spoon on occasion to loosen any frozen chunks, but it shouldn’t take any more than a minute or two to blend. 

Serve your Pineapple Protein Smoothie immediately while it’s still icy cold!

The post Pineapple Protein Smoothie appeared first on Budget Bytes.

from Budget Bytes http://bit.ly/2X1FNML
//

Read More

How to Cut and Freeze Pineapple

There’s nothing quite like fresh pineapple. It’s tangy, sweet, and goes equally as well with savory dishes as it does desserts. And while canned pineapple can work in a pinch for some recipes, fresh pineapple has a far superior flavor and texture. I’ve gotten into the habit of buying up as many pineapple as possible when they’re in season and on sale, and freezing them for later. So, I wanted to teach you how to cut and freeze pineapple, too, so you can take advantage of this amazing fruit, without breaking your budget.

What is a Good Price for Pineapple?

Pineapple has been on sale at Aldi for the past couple of weeks for only $1.49 each, so I’m am taking FULL advantage of it! How do you know if you’re getting a good deal on pineapple? Well, prices do vary from region to region and it will likely always be more expensive in norther regions because it has further to travel, but I consider anything below $2/pineapple to be an exceptional deal.

And make sure you’re always paying attention to whether the pricing is per pound or per item. Pineapples are often 3-4 pounds each, so $1.49/lb. would be quite pricey!

When is Pineapple in Season?

There are several varieties of pineapple grown around the world and they all have different growing seasons, making pineapple available pretty much year round. The most common variety sold in the United States is called the “cayenne” and is in season from late spring through mid-summer, and that’s when I tend to find the best deals. 

How Do I Know When Pineapple is Ripe?

Look for pineapples that smell sweet, but not fermented. They should give a little when squeezed, but not be squishy soft. Cayenne pineapples, the most common variety sold in the U.S., start out green and begin to turn golden yellow from the bottom up as they ripen. Like bananas, people prefer different levels of ripeness. I like mine a little on the tart side, when they’re mostly still green with just the bottom 1/4 to 1/2 turning yellow. The spiky leaves of the pineapple should always be green and firm. If they are brown and dried out, the pineapple is probably past its prime.

How to Use Fresh Pineapple

I could go on for days about all the yummy ways to use fresh pineapple! Obviously, it’s great on its own as a snack, but here are a few of my other favorite ways to use pineapple:

• Jerk Chicken Pineapple Black Bean Salsa
• Easy Pineapple Salsa
• Coconut Jerk Peas with Pineapple Salsa
• Pineapple Orange Julius 
• Pineapple Sriracha Breakfast Bowls

How to Cut a Pineapple:

There are several methods for cutting pineapple, but I’ve included step by step instructions for my preferred method. This method can be used to make pineapple chunks or spears, is fast, and easy. I can cut a whole pineapple with this method in about 5 minutes.

Note: Pineapple juice is quite slippery, so please be very mindful of your finger placement at all times while cutting your pineapple.

STEP 1: Cut the top and bottom off the pineapple. This not only removes the stem end and leaves, but it gives you a stable, flat base to keep the pineapple stable as you make the rest of the cuts.

STEP 2: Stand the pineapple on its widest end, and slice off the spiny skin from top down, following the curvature of the pineapple. You’ll need to slice off 1/4 to 1/2-inch deep to get rid of the spines. And don’t worry, if some spines still remain, you can trim them by hand. Avoid cutting too deeply or else you’ll lose too much of the precious pineapple!

STEP 3: Once the skin has been removed, keep the pineapple standing on end and cut it into quarters lengthwise. Take note of the visible core in the center. You’ll be slicing that off each piece in the next step, so make note of how deep the core extends.

STEP 4: The core of the pineapple is very tough and fibrous, so you’ll want to slice that off of each piece. Either keep the pineapple quarter standing on end and slice downward to remove the center point, or lay the pineapple quarter on its side for more stability, and cut the center point off that way. You’ll only need to remove the last 1/2-inch or so.

STEP 5: You now how have four peeled and cored pineapple quarters. You can either slice them lengthwise into spears, or cut them into chunks. To cut them into chunks, slice the pieces lengthwise into 3-4 strips, then cut crosswise into chunks. Use the pineapple chunks fresh, or freeze for later.

How to Freeze Pineapple:

When I cut a fresh pineapple, I often keep half in the fridge for snacking and freeze the other half for later. Here is my super simple method for freezing fresh pineapple.

Line a baking sheet with parchment to keep the pineapple from sticking, then spread the fresh pineapple chunks out over the parchment, making sure they’re not touching one another. Freezing the pineapple spread out on the baking sheet first helps each piece freeze individually, instead of the pineapple freezing into one big ice chunk that you can not use. 

Once the pineapple is frozen solid, transfer them to a large air-tight storage container. Make sure to label and date your frozen pineapple so you don’t forget what it is and when it was frozen! I like to use zip-top freezer bags, but you can freeze in any freezer-safe container. Reusable silicone food storage bags are a great low-waste option.

How Much Does One Pineapple Yield

Pineapples will obviously vary in size, but from my one medium pineapple I got probably about 4-5 cups of pineapple chunks. This is about equal to two store-bought bags of frozen pineapple. All for $1.49! Totally worth the 5 minutes of chopping.

How Long Can You Keep Frozen Pineapple?

I usually try to use up my frozen goods within three months for the best quality, but pineapple in particular holds up extremely well. I just used some pineapple today that I froze ELEVEN MONTHS ago and it was still awesome. It had developed a few ice crystals, but the flavor and texture were still great! If the pineapple begins to look white, dry, or shriveled, that’s when it’s been frozen too long.

The post How to Cut and Freeze Pineapple appeared first on Budget Bytes.

from Budget Bytes http://bit.ly/2VHjZo3
//

Read More

Veggie Snack Packs

You know how some people carry around a gallon jug of water with them all day to remind themselves to drink water and so they can always see how close they are to hitting their one gallon per day goal? Well, I’ve been doing that with vegetables. I pack up these easy and convenient Veggie Snack Packs at the beginning of the week and challenge myself to eat one per day. They’re always there, ready to go, and staring at me every single time I open the fridge. 👀

This idea is nothing new, but since I’m guessing most of you don’t live with your parents anymore and don’t have your mom nagging you to eat your veggies every day, consider this post as me doing it for her. EAT YOUR VEGETABLES! ;)

And no, I usually don’t just sit down and eat the entire bowl in one sitting. I eat a little before each meal to offset my appetite, and a little more any other time I’m feelin’ snacky! 

DIY Vegetable Trays

I’m always tempted to buy those pre-made vegetable trays at the grocery so I can have some healthy snacks on hand. But I never actually pull the trigger because when I flip them over to look a the price it makes me just about faint right there in the produce aisle. Even the smallest trays are like, eight bucks. Excuse me? No ma’am. 

So the other reason I wanted to post about these veggie snack packs is to highlight just how much you’re being upcharged for someone to simply put vegetables in a container for you. These four large veggie snack packs (I have ambitious vegetable goals) are probably close in total size to one of the party-sized vegetable trays at the store, and they only cost me about $6 and maybe 10 minutes of my time, including making my own dressing.

Options for Veggie Snack Packs

In my veggie snack packs this week I included fresh broccoli, grape tomatoes, baby carrots, and my Homemade Ranch Dressing. I switch up my vegetables and dressings each week to make sure I get variety in nutrients and don’t burn out. Here are some other ideas for your veggie snack packs:

• celery
• bell peppers or mini peppers
• snow peas
• radishes
• cauliflower florets
• cucumber
• Honey Mustard Sauce
• Hummus (especially the flavor variations)
• Scallion Herb Cream Cheese Spread
• Guacamole

What Containers are Best for Veggie Snack Packs?

Don’t let containers be a barrier between you and your veggie snack packs. Use whatever you have as long as it gets you to actually try pre-packing your vegetable snacks. You don’t have to have the “perfect” or special containers, just use anything that works. I will say that having the dressing pre-portioned into little cups just makes it that much easier and removes one more barrier between me and eating my vegetables, so I encourage you to portion out your dip or dressing as well.

The containers I use are my 4-cup Pyrex bowls (affiliate link), and these little 2.5 oz. metal dipping cups (affiliate link), which fit nicely in the bowls and have their own little lids. And just as a reminder, you can always find the meal prep containers, kitchen equipment, appliances, and gadgets that I use in my Amazon shop.

 

Veggie Snack Packs

Make healthy snacking fast, easy, and hard to ignore with pre-packed veggie snack packs! Change up the vegetables and dressing each week for variety.

• 1 lb. baby carrots ($1.49)
• 2 crowns fresh broccoli, cut into florets ($1.69)
• 1 pint grape tomatoes ($1.69)
• 1 cup homemade ranch dressing ($1.02)

1. Place the dressing cups in the center of your meal prep containers and fill each with about 1/4 cup dressing.

2. Divide the vegetables between the four containers, packing them in around the dressing cups.

3. Refrigerate the veggie snack packs up to 5 days.

So tell me, do you pre-pack your vegetable snacks? What is your favorite combo? Have you found any other tricks that make it easier for you to get your vegetables in every day? Share your tips and techniques with the rest of us in the comments below!

The post Veggie Snack Packs appeared first on Budget Bytes.

from Budget Bytes http://bit.ly/2JLpeki
//

Read More