Format: Trade Paperback
Dimensions: 256 pages, 9.11 × 7.32 × 0.58 in
Published: February 4, 2014
Publisher: Penguin Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 1583335307
ISBN - 13: 9781583335307
Read from the Book
Easy Pad Thai recipe Serves 4 I’m probably not supposed to play favorites, but this recipe is definitely my favorite. Pad thai is the epitome of simple ingredients creating dazzling flavor. It’s fresh, light, exotic, and faster than any takeout (unless, of course, you happen to live above a restaurant that delivers). Fresh lime is key to creating the unique flavor, but one lime should be enough for a single or even double batch of this noodle dish. Fish sauce, which you can find in the Asian section of most major grocery stores or at Asian markets, gives this pasta a more authentic flavor, but if you can’t find any, skip it; this dish will still rock your world. INGREDIENTS 8 ounces pad thai or lo mein noodles 2 tablespoons vegetable oil 1 clove garlic, minced 2 large eggs 1 1/2 tablespoons soy sauce 2 tablespoons fresh lime juice (from about 1 medium lime) 2 tablespoons brown sugar 1 teaspoon fish sauce 1/8 teaspoon red pepper flakes 3 green onions, sliced 1/4 bunch fresh cilantro, leaves only, roughly chopped 1/4 cup chopped, unsalted peanuts INSTRUCTIONS Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside. In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender. Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the
From the Publisher
The debut cookbook from the Internet expert on making eating cheap dependably delicious
As a college grad during the recent great recession, Beth Moncel found herself, like so many others, broke. Unwilling to sacrifice eating healthy and well—and armed with a degree in nutritional science—Beth began tracking her costs with obsessive precision, and soon cut her grocery bill in half. Eager to share her tips and recipes, she launched her blog, Budget Bytes. Soon the blog received millions of readers clamoring for more.
Beth''s eagerly awaited cookbook proves cutting back on cost does not mean cutting back on taste. Budget Bytes has more than 100 simple, healthy, and delicious recipes, including Greek Steak Tacos, Coconut Chicken Curry, Chorizo Sweet Potato Enchilada, and Teriyaki Salmon with Sriracha Mayonnaise, to name a few. It also contains expert principles for saving in the kitchen—including how to combine inexpensive ingredients with expensive to ensure that you can still have that steak you’re craving, and information to help anyone get acquainted with his or her kitchen and get maximum use out of the freezer. Whether you’re urban or rural, vegan or paleo, Budget Bytes is guaranteed to delight both the palate and the pocketbook.
About the Author
Beth Moncel has a B.S. in nutritional science and dietetics and a B.S. in clinical laboratory science from Louisiana State University. She lives in New Orleans.
“It doesn''t matter who you are—college student, young professional, new parents, seniors; watching your pennies or rich as Croesus—Budget Bytes is one of those rare books that is meant for absolutely everyone; the recipes are remarkable in their scope, simplicity, flavor, and cost-consciousness, proving once again that real food never has to break the bank. I adored this book!”
—Elissa Altman, author of Poor Man''s Feast
"Quick and delicious recipes, easy-to-follow instruction, and priceless cost-cutting tips from the queen of eating well on a dime. A great addition to any kitchen!"
—Antonia Lofaso, author of The Busy Mom’s Cookbook
“Budget Bytes demystifies how to eat home-cooked meals without sacrificing taste or your wallet.”
—Rebecca Lando, author of The Working Class Foodies Cookbook
“Affordable ingredients and fabulous, easy recipes all in one delicious, healthy cookbook.”
—Holly Clegg, author of the Trim&TERRIFIC cookbook series