budget friendly

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

Kosher salt

black pepper

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

red pepper flakes

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

In this &quot;meaty&quot; vegetarian alternative to classic bolognese, baby bella mushrooms and protein-packed green lentils stand in for ground beef.  

Slow Cooker Lentil and Mushroom Bolognese

baby bella or cremini mushrooms, finely chopped

celery stalks, finely chopped

carrots, finely chopped

onion,

garlic cloves,

green lentils

vegetable broth

tomatoes

bay leaves

kosher salt,

black pepper,

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.

Taste and add more salt and pepper, if needed.

Refrigerate all leftovers in an airtight container or freeze for future use.

These sweet and tangy pork chops are on your table in just 15 minutes. 

Honey Garlic Pork Chops

garlic

honey

water

apple cider vinegar

kosher salt, divided

parsley leaves, scallions greens, chives, or cilantro

(about 1-inch thick) bone-in pork loin rib chops (8 to 10 ounces each)

vegetable oil

Very finely chop 4 garlic cloves and place in a small bowl. Add 3 tablespoons honey, 2 tablespoons water, 1 1/2 teaspoons apple cider vinegar, 1/2 teaspoon of the kosher salt, 1/4 teaspoon red pepper flakes, and a pinch of black pepper. Coarsely chop 3 tablespoons parsley leaves.

Pat 2 pork chops dry with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a medium regular or cast iron skillet over medium-high heat until shimmering. Add the pork chops and sear until deep golden brown and an internal temperature of 140ºF, about 4 minutes per side. Transfer the pork chops to a clean cutting board.

Reduce the heat to medium-low. Scrape the honey-garlic mixture into the pan (be careful, it will bubble and steam) and cook, whisking constantly, until the mixture begins to thicken and looks glaze-y, about 5 minutes. Taste and season with salt as needed. Return the pork chops and any accumulated juices back to pan, and spoon some of the glaze over the chops. Transfer to a serving plate and pour the glaze over the pork chops. Garnish with the parsley.

Here&#x27;s the best, easiest way to cook a sweet potato in the microwave, including how to prep it, how long to cook it for, and how to get crispy skins.

How to Cook a Sweet Potato in the Microwave

potatoes

Olive oil

Scrub the potatoes. Use a clean sponge or vegetable brush to scrub 1 to 2 sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.

Pierce with a knife or fork. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.

Optional: Rub with olive oil, salt, and pepper. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.

Microwave for 5 minutes. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.

Check the potatoes. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.

Optional: Crisp the potatoes in the oven. If you’d like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.

Serve the potatoes. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.

Can’t you just imagine this bowl being served at a vegan restaurant? Well, why not make it in the comfort of your own home? It looks like it would take a long time to prepare, but it only set me back about 25 minutes of prep time. I simply roasted the sweet potato and chickpeas, cooked some quinoa on the stove top, and chopped a few veggies. It’s pretty laid back and you can tend to other things while it’s cooking. Due to the hummus and avocado, there’s no real need for a dressing unless of course you want to throw some on. My Lemon-Tahini dressing would be great on this, but it's great plain too. Next time you are in a lunch or dinner rut, give this a shot! It’s simple vegan food at its finest. Bowl idea inspired by Deliciously Ella.

The Big Vegan Bowl

sweet potato,

quinoa

large carrot, peeled & julienned

purple cabbage or vegetable of choice, shredded

greens

hummus

avocado

hemp seeds.

Preheat oven to 400F and line two large baking sheets with parchment paper.

Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.

For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favourite spices. I like to use garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.

Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.

Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.

Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. I had some leftover Best Kale Salad so I used that for my base. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. See picture for how I plated it.

Serve immediately and enjoy! You can use dressing if you'd like, but I don't usually bother. If you have leftover sweet potato and roasted chickpeas, you can place them in the fridge. Reheat in the oven at 400F for about 5-10 minutes.

These chicken thighs are impossibly juicy, thanks to a garlic butter drizzle and stovetop-to-oven cooking method, and boast the crispiest, crackliest skin. Plus, you only need five ingredients to make them.

Life-Changing Garlic Butter Chicken Thighs 

bone-in, skin-on chicken thighs (about 6 small)

unsalted butter

green beans

Arrange a rack in the middle of the oven and heat the oven to 425ºF. 

Debone 3 pounds bone-in, skin-on chicken thighs: Flip each chicken thigh over so it is skin-side down. Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin. Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh. Use the shears to trim off any excess fat, cartilage, or skin.

Pat the chicken thighs dry with paper towels and season on all sides with 1 teaspoon of the kosher salt. If using fresh green beans, trim, then cut in half crosswise. 

Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium. Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point). Meanwhile, place 3 tablespoons unsalted butter in a small microwave-safe bowl and microwave on HIGH until melted, 30 to 45 seconds. Mince 4 garlic cloves and add to the melted butter.   

Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan. Add 12 ounces green beans to the pan, season with the remaining 1/4 teaspoon kosher salt, and toss to coat the beans in the chicken fat. Place the chicken thighs skin-side up on the green beans. 

Drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven. Roast until the chicken is deeply golden brown, crispy, and registers 160ºF in the thickest part, 12 to 15 minutes. 

These quinoa wraps are ready and on the table in less than 30 minutes and will only set you back 10 minutes of prep! This is a great go-to summer dish when you don’t want to turn the oven on, but still want a well-rounded, fun meal. Enticing flavours like sweet pineapple, smoky paprika, savoury coconut aminos, and spicy cayenne pepper come together to create a delectable base for these healthy wraps. The crunch from the lettuce wrap is a nice contrast to the soft and chewy quinoa and beans, but feel free to use flour wraps and simply stuff some lettuce inside instead. Don’t forget about the toppings too—they really complete the dish and enhance the flavours and textures! I love my wraps topped with avocado (duh), runny tahini or cashew cream, cilantro, salsa, and sometimes pickled jalapeños for a kick.

One Pot Quinoa and Black Bean Wraps

(200 g) uncooked quinoa, rinsed and drained

(430 mL) low-sodium vegetable broth

(14-ounce 400 mL) can black beans, drained and rinsed

red bell pepper, seeded and diced (1 cup 125 g)*

pineapple chunks**

(45 mL) coconut aminos/soy-free seasoning sauce***

(10 mL) smoked paprika

cayenne pepper,

lime

salt

Lettuce or flour wraps

chopped cilantro

Runny tahini, Cashew Sour Cream, or Cheese Sauce

Salsa

jalapeños

green onion

Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine.

Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste.

If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife.

The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.  

These potatoes boast browned crispy edges and insides so moist they&#x27;ll melt in your mouth. One surprising ingredient makes them the best you&#x27;ll ever have. 

Greek Lemon Potatoes

Cooking spray

lemon juice

olive oil,

yellow mustard

oregano

Yukon Gold potatoes

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat a 9x13-inch baking dish with cooking spray.

Coarsely chop 4 garlic cloves and place in a large bowl. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.

Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine. Pour everything into the baking dish and spread into an even layer. Pour 1/2 cup water over the potatoes. Cover the baking dish tightly with aluminum foil.

Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.

Homemade potato gnocchi is easier than you think — here is how to make it step-by-step.

How to Make the Easiest Gnocchi from Scratch

Sauce

Potato ricer or fine-mesh strainer

Measuring cups and spoons

Fork

Slotted spoon

Rimmed baking sheet

Large frying pan

Boil the potatoes. Scrub 2 1/4 pound Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.

Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.

Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.

Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.

Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.

Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.

Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.

Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi. 

Top with sauce and serve. Top with sauce if desired and serve immediately.

This vibrant sheet pan dinner comes together quickly thanks to a bag each of Trader Joe&#x27;s frozen shrimp and asparagus.

Lemony Roasted Shrimp and Asparagus

(16-ounce) bag Trader Joe’s Raw Wild Argentinian Red Shrimp

(12-ounce) bag Trader Joe’s frozen Asparagus Spears (Regular

lemons

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet. 

Empty 1 (12-ounce) bag frozen Asparagus Spears (Grilled or Regular) onto the baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and black pepper, toss to coat, and spread out in an even layer. 

Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until the shrimp are pink and opaque, 8 to 10 minutes total. 

Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

eggs

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

A perfect, foolproof way to make boiled eggs perfectly every single time, with timing and methods for both hard boiled and soft boiled eggs. 

How To Hard-Boil Eggs

Put the eggs in a saucepan of cold water. Place 6 cold large eggs in a medium saucepan and fill with cold water, covering the eggs by an inch.

Bring the water to a rolling boil. Place the pan over high heat and bring the water to a full, rolling boil uncovered. Meanwhile, prepare an ice water bath. 

Prepare an ice bath. Fill a large bowl halfway with ice and add water to cover. 

Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don&#x27;t forget about the pan on the stove and let the eggs boil for too long or they will overcook!

Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here&#x27;s how long each will take: • For runny soft-boiled eggs (barely set whites): 3 minutes • For slightly runny soft-boiled eggs: 4 minutes • For custardy yet firm soft-boiled eggs: 6 minutes • For firm-yet-still-creamy hard-boiled eggs: 10 minutes • For very firm hard-boiled eggs: 15 minutes

Crack the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if you&#x27;re planning to dye your eggs for Easter.

Place the eggs in a bowl of ice water. Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute.

Peel and eat! When ready to eat, peel the eggs and enjoy.

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

This fall-inspired recipes result is tender apples, savory chicken with crisp skin, and browned cabbage deeply flavored with all the juices from the chicken. 

Skillet-Roasted Chicken with Apples and Cabbage

black pepper, plus more as needed

thyme

(about 4-pound) whole chicken

Honeycrisp, apples

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, prepare the cabbage and chicken.

Cut 1/2 large or 1 small cabbage into at least 1-inch thick slabs. Arrange cut-side down in a single layer in a 10 or 12-inch cast-iron or other oven-safe skillet or frying pan, trimming or cutting them as needed to fit in a single, tight layer. Season with 1 teaspoon of the kosher salt and a few grinds of black pepper.

Mix 1/2 teaspoon dried thyme, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl. Cut 3 tablespoons unsalted butter into small pieces. Scatter about 1/3 of the butter pieces over the cabbage. 

Remove and discard any giblets inside a whole chicken, then pat the chicken dry with paper towels. Gently run your fingers between the skin and meat over the breasts and legs to loosen and separate without tearing. Tuck the remaining pieces of butter under the skin. Season the outside of the chicken all over with the thyme mixture. Place the chicken breast-side up on the cabbage, then tuck the wing tips under the body.

Roast for 30 minutes. Meanwhile, peel 2 medium apples. Quarter and core the apples for 8 total pieces.

Remove the pan from the oven. Tuck the apple pieces around and a little bit under the chicken. Roast until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF, 30 to 40 minutes more.

Remove the pan from the oven. Tilt the chicken slightly (I like to insert the handle of a wooden spoon into the neck cavity to tilt it) so the juices in the cavity run out into the pan. Transfer the chicken to a clean cutting board and let rest at least 15 minutes. Meanwhile, nestle the apple pieces into the cabbage. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more.

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