Ahmad M Assaf

11/03/2021

11/03/2021

10/03/2021

TOMATO HERB SOUP
Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping!
Total Cost: $2.62 recipe / $0.52 serving
Author: Beth - Budget Bytes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings:
5
1.5 cups each
INGREDIENTS
2 cloves garlic ($0.16)
1/4 cup olive oil ($0.64)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried basil ($0.05)
1/2 tsp dried thyme ($0.05)
1/4 tsp dried rosemary ($0.03)
1 pinch crushed red pepper ($0.02)
1/4 tsp freshly cracked black pepper ($0.03)
1 6oz. can tomato paste ($0.39)
1 Tbsp brown sugar ($0.02)
1 28oz. can crushed tomatoes ($0.79)
3 cups vegetable broth ($0.39)
INSTRUCTIONS
Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

10/03/2021

ROASTED BRUSSELS SPROUTS
Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.
Total Cost: $2.21 recipe / $0.55 serving
Author: Beth - Budget Bytes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings:
4

INGREDIENTS
1 lb. Brussels sprouts ($1.99)
1 Tbsp olive oil ($0.16)
1/4 tsp salt ($0.02)
1/4 tsp garlic powder ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
INSTRUCTIONS
Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.
Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.
Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they're all face down again for the final few minutes.
Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

10/03/2021

POTATOES AU GRATIN
Thinly sliced potatoes baked in a creamy, cheesy sauce makes these Potatoes Au Gratin pure heaven in a casserole dish.
Total Cost: $5.33 recipe / $0.67 serving
Author: Beth – Budget Bytes
Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 40 mins
Servings:
8
INGREDIENTS
3 lbs. potatoes ($1.79)
1 yellow onion ($0.32)
4 Tbsp butter ($0.56)
4 Tbsp all-purpose flour ($0.04)
1 cup chicken broth ($0.12)
2 cups whole milk ($0.75)
1/2 tsp salt ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
1/8 tsp ground nutmeg ($0.02)
8 oz. cheddar, shredded ($1.69)
INSTRUCTIONS
Preheat the oven to 350ºF. Peel and slice the potatoes into ⅛-inch thick slices. If you're not yet confident in your knife skills, use a mandoline or food processor to slice the potatoes into thin, even pieces.
Finely dice the yellow onion. Sauté the onion in a sauce pot with the butter until soft (about five minutes). Once soft, add the flour to the pot and continue to cook and stir for about two minutes. Finally, whisk in the milk until the flour is fully dissolved.
Allow the milk to come up to a gentle simmer over medium heat, whisking often. Once simmering, the milk with thicken. Whisk in the chicken broth and allow it to come back to a simmer. Season the sauce with salt, pepper, and nutmeg.
Layer half of the potatoes in the bottom of a 4 quart casserole dish. Top the potatoes with half of the white sauce and half of the shredded cheddar. Repeat with one more layer of potatoes, sauce, and shredded cheddar.
Cover the casserole dish with foil and bake in the preheated 350ºF oven for 45 minutes. Remove the foil and continue to bake for another 30 minutes, or until the cheese is browned and bubbling on top. Let the casserole stand at room temperature for 10 minutes before serving.

10/03/2021

ROASTED PUMPKIN SEEDS
Roasted pumpkin seeds are an easy and deliciously crunchy byproduct of pumpkin carving. A fast, easy, and tasty fall treat!
Author: Beth – Budget Bytes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings:
10
¼ cup each

INGREDIENTS
2.5 cups fresh pumpkin seeds
1 Tbsp cooking oil*
1 tsp Tony Cachere's Cajun Seasoning*
INSTRUCTIONS
Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).
Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.
Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!
NOTES
*Use your favorite high heat cooking oil and your favorite seasoning blend (see notes above recipe for seasoning ideas).

10/03/2021

AUTUMN KALE AND SWEET POTATO SALAD
This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
Total Cost: $6.67 recipe / $1.67 serving
Author: Beth – Budget Bytes
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings:
4

INGREDIENTS
ROASTED SWEET POTATOES
2 lbs. sweet potatoes ($2.40)
1 Tbsp cooking oil ($0.04)
1/4 tsp cinnamon ($0.02)
1/2 tsp ground cumin ($0.05)
1/4 tsp smoked paprika ($0.02)
1/4 tsp salt ($0.01)
MAPLE TAHINI DRESSING
1/4 cup tahini ($0.85)
1/4 cup water ($0.00)
2 Tbsp lemon juice ($0.09)
2 Tbsp maple syrup ($0.60)
1/4 tsp salt ($0.01)
1/4 tsp garlic powder ($0.02)
1/8 tsp cayenne pepper ($0.02)
SALAD
6 cups chopped kale (about 1/2 bunch) ($0.50)
1 large apple* ($0.70)
1/4 cup pepitas ($0.60)
1/4 cup chopped pecans ($0.52)
1/4 cup dried cranberries ($0.22)
INSTRUCTIONS
Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.
NOTES
*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

10/03/2021

SWEET POTATO CORNBREAD
Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread a decadent fall treat.
Total Cost: $4.00 recipe / $0.50 serving
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings:
8
INGREDIENTS
1 lb. sweet potato ($1.56)
1.5 cups yellow cornmeal ($0.36)
1 cup all-purpose flour ($0.13)
1/2 cup sugar ($0.40)
1 Tbsp baking powder ($0.12)
1 tsp salt ($0.05)
1/2 tsp cinnamon ($0.05)
1/2 tsp ground nutmeg ($0.05)
2 large eggs ($0.52)
1/2 cup sour cream ($0.47)
3/4 cup milk ($0.23)
2 Tbsp cooking oil ($0.04)
1/2 Tbsp cooking oil for the skillet ($0.02)
INSTRUCTIONS
Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).

10/03/2021

QUICK TOFU STIR FRY
This super fast and inexpensive tofu stir fry is super filling, easy enough for busy weeknights, and endlessly customizable!
Total Cost: $3.82 recipe / $0.96 serving
Author: Beth – Budget Bytes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings:
4
INGREDIENTS
STIR FRY SAUCE
3 Tbsp soy sauce ($0.18)
2 Tbsp brown sugar ($0.08)
2 Tbsp water ($0.00)
1 tsp toasted sesame oil ($0.10)
2 cloves garlic, minced ($0.16)
1 tsp freshly grated ginger ($0.10)
STIR FRY
2 Tbsp cooking oil ($0.08)
14 oz. extra firm tofu ($1.79)
1/4 cup chopped peanuts ($0.12)
½ lb. coleslaw mix (shredded cabbage and carrots) ($0.90)
TOPPINGS
2 green onions, sliced ($0.20)
1 Tbsp sriracha (optional) ($0.11)
INSTRUCTIONS
Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.
Slice the green onion and chop the peanuts.
Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.
Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.
Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!

10/03/2021

HONEY BALSAMIC GLAZED CARROTS
Honey Balsamic Glazed Carrots are a simple but delicious side dish that is easy enough for busy weeknights, but fancy enough for company!
Total Cost: $2.96 recipe / $0.74 serving
Author: Beth - Budget Bytes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings:
4

INGREDIENTS
2 lbs. carrots ($1.69)
1 Tbsp olive oil ($0.16)
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
2 Tbsp honey ($0.24)
1/4 cup balsamic vinegar ($0.55)
1 Tbsp butter ($0.14)
INSTRUCTIONS
Preheat the oven to 400ºF. Wash and/or peel the carrots, then cut them into one-inch pieces.
Place the carrots on a parchment lined baking sheet and drizzle with 1 Tbsp olive oil. Add ¼ salt, ¼ tsp pepper, and toss the carrots until coated. Transfer the carrots to the oven and roast for 30 minutes, stirring once half-way through.
While the carrots are roasting, prepare the honey balsamic glaze. Add the honey and balsamic vinegar to a small sauce pot and stir to combine. Simmer the glaze over medium-low heat for about 10 minutes, or until it has reduced and thickened slightly. Remove the pot from the heat, then add the butter. Stir until the butter has melted into the glaze. Set the glaze aside.
When the carrots are finished roasting, drizzle the honey balsamic glaze over top and toss to coat. Serve warm!