If you're using this as a meal prep recipe or planning to eat it at a later date, be sure you season to taste with salt and pepper after you re-heat it each time.And be sure to add a little salt after it's all cooked together too. Don't be afraid of it! Add several pinches throughout the cooking process, tasting as you go. The one thing that's going to go a long way in boosting the flavors of this soup is salt. Season this soup with a hearty amount of salt.However, I would encourage you to serve this (vegan) soup as is to your family first and see if they even notice that there's no meat! It's loaded with so many hearty ingredients that I doubt they'll even be wondering! If you have serious meat eaters in your family, feel free to add some taco seasoned ground beef to this dish or even chorizo.Just simmer your grain of choice in the soup until it is cooked through but still a bit of an al dente bite to it. You could use brown rice or quinoa in place of the regular rice in this recipe.I find that this gives it just the right amount of heat for my (admittedly) delicate palate. I like a moderately spicy soup so I typically add two teaspoons of chiles in adobo but still remove the ribs and seeds from the jalapeno. There are so many frugal meals to make with this cheap protein. Make an egg sandwich, a quick egg bake, or egg salad. You can eat them alone or with some fresh fruit or toast. Make hard boiled eggs, soft boiled, poached, fried, or scrambled. If you like a really spicy soup, feel free to add a full 3 teaspoons of chiles in adobo AND leave the ribs and seeds in the jalapeno before adding it to the soup. Eggs are incredibly versatile and a great frugal food.Season to taste with salt and pepper, garnish as desired and enjoy! Tips Stir in sugar if desired along with juice of 1 lime. Saute onion, green pepper and a large pinch of salt and pepper in olive oil.Īdd jalapeno and garlic and continue to saute.Īdd chiles in adobo, cumin, chili powder, and garlic powder.Īdd black beans, corn, tomatoes, vegetable juice, and vegetable broth.Ĭombine everything and simmer over low heat for about 10 minutes or until the rice is cooked through. This soup will stay fresh (stored in an airtight container) in the fridge for up to a week. It's the perfect easy meal prep recipe! I love to make a big pot of this on Sunday afternoon and then I know my lunches for the week are taken care of.Add some (vegan, if desired) sour cream and tortilla chips for good measure and you've got a balanced dinner that will fill your family up! It's filled with beans and veggies but tastes oh so comforting! This soup has the best of both worlds - tons of filling, fiber loaded vegetables but SO MUCH flavor that it tastes indulgent.Canned beans, corn, and tomatoes along with a few fresh veggies, broth and rice is all it takes to get this soup on the dinner table tonight! Most of the ingredients are pantry staples that you'll likely have on hand or at least be able to easily find at the store.Grab a plate and enjoy! The only thing that would make this meal more fall-themed is apple crisp for dessert. Step 5: When everything is done, at the same time if you’re lucky, take the pork out and let it sit for 5 minutes before slicing it. Step 4: When there are about 5 to 10 minutes left on the pork, cook the green beans. Since the apple butter on the outside of the pork caramelizes and gets thick and sweet, this gives a little tang to the dish. This will cook down into a sweet and sour applesauce in about 15 minutes. Add in the diced apples, 1 tbsp of brown sugar and 1 tbsp of apple cider vinegar. Heat up a pan on the stove with 1 tbsp of butter. Step 3: While the pork and squash are cooking, dice up the other two apples into ½ inch cubes. This way, they will be done at the same time. Bake in the oven with the squash for 45 minutes. Sprinkle with salt and pepper and then spread 2 tbsp of apple butter all over the outside of the pork. Into each of these slots, put an apple slice. Step 2: Take the pork tenderloin and cut a few slits down the top about ½ inch into the meat and 1 inch apart. Put them on a sheet pan and sprinkle on the oil, salt and pepper and put them in the oven for about an hour, tossing occasionally. Dice up one butternut squash into 1-inch cubes. This dinner is the epitome of fall and perfect for a crisp autumn evening. That means it’s time for apples, squash and all things pumpkin spice. This is the fourth installment of “Frugal Foodie,” a series where Mackenzie Webb explores recipes that are both appetizing and affordable for college students.įall is in the air.
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