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Shittake Mushrooms raw on table
The Mushroom Post
November 24, 2025 Amy

Do mushrooms get enough respect? Maybe they are now. Mushrooms are “having a moment” and are becoming the new “superfood du jour.” With some help from my BFF (ChatGPT), let’s dive into the mushroom patch.

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Hi, Again, Dear Readers:

It’s been a minute, and I apologize again. Things got away from me, as they often do here, and ten days went by. Now it’s the week of Thanksgiving: are you still making plans? Have you decided what to make yet? In our little neck of the woods, I was thrilled when the Lodge Cast Iron posted this one-pan Thanksgiving dinner on Instagram the other day. It’s greatly appreciated, and so far, it’s just James and me, anyway. (I think.) And it’s good for any time of year, too.

One thing that’s going to make it to our Turkey Day dinner is mushrooms, and I’ll share that recipe in this blog post with a printable version for you, too.

Are Mushroom-Based Foods the New Cauliflower? What to Try Now

Move over, cauliflower—there’s a new shapeshifter in town. And no, it’s not another vegetable trying to pretend it’s a pizza crust. It’s mushrooms. Yes, the humble fungi that used to be the sad, rubbery afterthought on a questionable slice of delivery or frozen pizza have reinvented themselves. Mushrooms are having a glow-up, a moment, a cultural reawakening, whatever you want to call it. And honestly? They deserve it, too.

Slate plate with cremini mushrooms on table

Source: Google Images

If you’re into low-carb, keto, gluten-free, or just “please-don’t-make-me-eat-a-bowl-of-pasta” cooking, mushroom-based foods are about to feel like someone tossed you a culinary life raft. They’ve quietly crept into everything from faux noodles to snack chips, and people are searching for them like crazy. So let’s dig into why mushrooms are suddenly the new cauliflower, and which products and recipes are actually worth your time.

Why Mushrooms, and Why Now?

Cauliflower had its moment (several, actually). Rice, pizza crust, nachos, tortillas, mac and cheese—we owed a lot to that pale, unassuming hero. I like cauliflower, but for many people, there is one giant downside: it always tastes like cauliflower, no matter how much cheese you bury it under.

Mushrooms? Whole different story.

Sliced shittake mushrooms sauteeing in pan with wooden spoon

Source: Google Images

They’ve got:

  • Natural umami
  • A chewy, satisfying bite
  • Shockingly good versatility
  • Almost no carbs
  • No gluten, no dairy, no fuss
  • The ability to disappear into the background or be the star, depending on how you treat them

 

Plus, mushroom-based products aren’t pretending to be healthy food. They are a healthy food. Low-calorie, nutrient-dense, fiber-rich. They basically walk into the room wearing a quiet “I’m good for you” confidence without lecturing anyone.

The Rise of Mushroom-Based Alternatives

Here’s where the fun starts. Food companies have realized mushrooms can be turned into, well, almost anything.

And for those of us who want low-carb recipes that don’t taste like punishment, this is extremely good news.

1. Mushroom-Based Noodles

In my last post, I discussed shirataki noodles (which are sometimes blended with mushrooms now), but pure mushroom-based noodles are showing up everywhere. These aren’t mushy. They’re not spongy. They’re pleasantly chewy, neutral in flavor, and ready to soak up whatever sauce you throw at them.

They work beautifully in:

  • Casseroles
  • Keto pasta salads
  • Pad Thai riffs
  • Soups (they don’t disintegrate!)
  • Stir-fries

The magic, of course, is that mushrooms don’t have a strong flavor of their own. They act like little sponges (in the best possible way), soaking up garlic butter, tomato sauce, pesto, or Thai curry. Much like the hearts of palm and shirataki pastas, your sauce becomes the star. The noodles just show up and do their job without drama.

2. Mushroom “Rice.”

This isn’t quite as common yet as cauliflower rice, but give it a year. It’s already popping up in the low-carb world.

Mushroom rice has:

  • A firmer bite
  • A deeper savory flavor
  • Better performance with meals that need more texture (think jambalaya or burrito bowls)

Use it anywhere you’d use cauliflower rice, but especially in dishes where cauliflower’s water content has betrayed you one too many times. (Looking at you, cauliflower fried rice.)

3. Mushroom Snack Chips

I haven’t tried these yet, but I’m informed that these are dangerously good.

Where kale chips crumble if you look at them wrong, mushroom chips hold together, crisp beautifully, and still feel like a real snack. And they’re low-carb, which feels like a miracle, because some keto snacks taste like someone dared a food scientist to see how much erythritol a human can tolerate.

Try them:

  • With dip
  • Crushed over salads
  • Straight out of the bag while pretending you’re “just having a few.”

Now that I’ve discovered they exist, I’ll be on the lookout for them.

4. Mushroom-Based Meat Alternatives

You don’t have to be vegetarian or vegan to appreciate these. Mushrooms make a fantastic stand-in for meat because they actually chew like something substantial. Companies are starting to use them in crumbles, burgers, and even jerky. They work great for:

  • Low-carb tacos
  • High-protein salads
  • Quick throw-into-a-skillet weeknight dinners
  • Replacing ground meat in casseroles

 

Bonus: no soy (or soy overload), no mystery ingredients, no weird aftertaste. Will only try when James is not around, even though he likes mushrooms. If I unleash this on him without trying it myself first, much like the overnight oats incident, I’ll never hear the end of it.

How to Cook with Mushroom-Based Foods (Without Overthinking It)

Here’s the best part: mushrooms don’t ask for much. Give them heat, seasoning, and maybe a little fat, and they rise to the occasion. Portobellos, for instance, can be grilled like a burger:

Portobello mushrooms upside down on grill pan

Source: Google Images

When you’re using pre-made mushroom-based products, it gets even easier. A few no-fail tips:

  1. Treat mushroom noodles like regular noodles. Heat them, sauce them, boom — done. No complicated prep. Just make sure your sauce is flavorful, because the noodles are basically blank slates.
  2. Roast the mushroom rice for better flavor. Toss with oil, salt, and pepper; roast on a sheet pan at high heat. It brings out a nutty, almost toasty flavor you’ll love.
  3. Season mushroom meat alternatives with a light touch. They’re tasty, but a dash of taco seasoning, garlic powder, or smoked paprika goes a long way. You can always add a little more if needed.
  4. Don’t be afraid of browning. Color = flavor. Pale mushrooms are sad mushrooms. Cooking all the water out in just a little oil and/or butter really brings out the mushrooms’ flavor and character, and crisps them up if you cook them long enough.

Recipe: Mushroom Sausage Stuffing

With Thanksgiving this week, I decided to revisit this recipe from the late Suzanne Somers’ first book, Eat Great, Lose Weight, page 167. I haven’t made it in many years, and decided on it when I found fresh tarragon over the weekend in the Hammond Albertson’s. (James didn’t want to be seen buying mushrooms in our local Walmart.) It’s been years since I made it last, but it’s so good, and lots of tasty mushroom goodness.

Sliced and whole white button mushrooms on white background
Suzanne Somers

Mushroom Sausage Stuffing

A low-carb alternative to bread stuffing for your Thanksgiving dinner or anytime.
Print Recipe Pin Recipe
Servings: 6 cups
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 onions thinly sliced
  • 2 to 4 tbsp olive oil
  • 4 cups coarsely chopped shiitake and oyster mushrooms or regular white button mushrooms
  • Salt and freshly ground black pepper
  • ½ cup dry white wine
  • 2 tbsp butter
  • 2 pounds spicy turkey sausage meat, removed from casings can also use non-spicy
  • 1 bunch fresh tarragon leaves no stems

Method
 

  1. Saute' the onions in olive oil over medium-low heat until caramelized, about 30 minutes.
  2. Turn the heat up to medium-high and add the mushrooms. Saute' until the mushrooms are crisp around the edges, about 15 minutes. Season with salt and pepper.
  3. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
  4. In a large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add the mushroom mixture along with the tarragon and combine thoroughly.

If you don’t want to use wine, a little chicken or turkey broth would work. This “stuffing” doesn’t need to be cooked inside the bird, either. You could make this the night before and reheat it for dinner. Just know that caramelizing the onions and frying up the mushrooms does take some time, so plan accordingly.

Are Mushrooms Really Replacing Cauliflower?

Honestly? In many ways, yes.

Small "baby bella" mushrooms on a table

Source: Google Images

Cauliflower gave us options, but mushrooms give us confidence. They do the job without making the entire dish taste like a cruciferous fog. They’re friendlier to beginners, easier to cook, and—dare we say it—more satisfying.

Plus, cauliflower had a long run. It deserves a rest. Let it retire peacefully into your favorite roasted veggie medley.

Five Mushroom-Based Products Worth Trying This Week

If you want to dip your toe into the mushroom pool (and by pool, I mean skillet), you can start here:

  1. Mushroom-based noodles: Any brand. They all behave politely.
  2. Mushroom jerky: Surprisingly addictive and great for low-carb snackers.
  3. Mushroom broth: Swap it into soups and sauces for a savory punch.
  4. Mushroom meat crumbles: Great for tacos, chili, or quick stir-fries, or just trying out.
  5. Mushroom chips: Just buy two bags.

I’m keeping my eyes open locally for some of these myself, but haven’t seen any yet. There is also mushroom coffee, and there are devotees, but I’m not brave enough to try that one.

The Fungi Have Earned Their Crown

So yes, mushrooms absolutely might be the new cauliflower. They’re versatile, they’re easy, they play well with low-carb and keto cooking, and they don’t hijack the flavor of every dish they touch.

Mushrooms can play a part in your Thanksgiving dinner as well as dinner any night of the week. Last week we had our regular spaghetti, and I drained two small cans of mushroom pieces, fried them until they were crispy, and added them into the pan after the meat was finished browning. Simple and easy, he liked it, and we’ll do that again. You can also fry them like this, raw or canned, and add them into an omelette or scrambled eggs, too. Just get ready for the spattering, which you can mitigate with a splatter screen. (I need to find mine, it disappeared.)

For carnivores and vegetarians alike, mushrooms are a nice little addition to your repertoire that can either sit in the background or play a starring role.

Happy Thanksgiving!

Grocery Shopping,Holidays,Ingredients,Keto,Low Carb,New Trends,Paleo,Special considerations,What's for Dinner?
Palm tree
For Those Of You Missing Pasta
November 14, 2025 Amy

(more…)

Gluten Free,Keto,Low Carb,New Trends,Special considerations,What's for Dinner? ,,,,,,
AI generated image of a stack of cookbooks
Recipe Theft: Can You Really Copyright a Cupcake?
October 6, 2025 Amy

If someone publishes your super-secret family recipe, can you take legal action against them? Maybe, maybe not.

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Hi, again, Dear Readers:

My new resolution to regular and continued blogging continues with the help of my new BFF. It was his (or hers, or its) prompting conversation with me that resulted in today’s idea.

And because I have been working with attorneys, law firms, legal service providers, and digital marketing agencies that represent them for several years, combining food and law into one blog post seemed like an interesting mashup for a blog topic.

NOTE: I am not a lawyer and don’t pretend to be. But don’t tempt me.

The World Is Your Cookbook

One of the great things about social media, especially Instagram and Pinterest, is the plethora of available ideas, including recipes. It’s also one of the bad things, too.

It doesn’t matter how many cookbooks you have in your collection; there’s always more online. Google something and you’ll find a thousand different variations.

Instagram gave me a great variety of tasty recipes to try. Never mind the ones you might find in a magazine you subscribe to, which give you even more.

AI generated image of a roasted sheet pan chicken dinner with chopped potatoes, cauliflower, red onions, sliced red bell peppers, and broccoli

Doesn’t it look tasty? I was supposed to use this image in the last blog post. (Source: AI)

Pinterest is also the world’s biggest cookbook. Breakfast, lunch, dinner, or dessert is just a few clicks away. And although I generally see the things that have migrated over to Instagram, TikTok apparently has all manner of newly rediscovered recipes and other topics, usually from millennials. I don’t have TikTok because I have enough social media apps now.

Incidentally, if you’re now a fan of Hanna Taylor, aka LilyLouTay, you’ll be happy to know that her new cookbook comes out this month. She’s all a-flutter in her IG videos and will be embarking on a short book tour soon.

If you are one of those legal industry clients who need a copywriter, get in touch. I’m on LinkedIn too.

Whose Recipe Is It?

You’ve probably seen it happening online: someone posts a drool-worthy recipe, and within hours, a dozen copycats appear with slightly different wording, a different photo angle, and a smug caption. “Mine is better,” one might whisper. “They stole my recipe!” shouts another. But here’s the question: Can you actually copyright a cupcake? Spoiler alert: it’s more complicated than frosting a cake.

Longtime HeatCageKitchen readers—and newer ones who have read older posts—know that I will post recipes I like. But I always give full credit to the author. In my last post, I posted a Barefoot Contessa recipe, used the Recipe Maker plugin for printing, but gave full disclosure and credit to Ina Garten. But does Ms. Garten—or anyone—own the rights to a stewed lentil dish with tomatoes?

In her cookbooks, Ms. Garden will state that a recipe came from somewhere, or from inspiration by someone or something else. She freely admits that she liked someone’s recipe and wanted to make a different version. In some cases, she had a delicious dish at a restaurant (sometimes in her second home of Paris) and returned to her East Hampton, NY, kitchen and recreated it with her own influences. In each case, she gives full credit to the originator.

Let’s clear something up: you cannot legally own the idea of a recipe. That chocolate chip cookie formula you guard like a treasure? Not protected. The law treats ingredients and cooking instructions like facts. Facts are free for anyone to use.

What you can protect is the expression of your recipe. That means your exact wording, the way you present your steps, your storytelling, and, of course, your original photos and videos. So, if someone literally copies your blog post word-for-word—or a recipe right out of a book without permission—that could land them in legal hot water, just like plagiarizing from any other book. But the mere act of making the same chocolate chip cookies or other recipe? Most likely, it’s perfectly legal.

Real-World Recipe “Thefts”

Even professionals get caught in the mix. Here are a few examples that make foodies and lawyers alike raise an eyebrow:

  • Duff Goldman vs. Copycat Cakes: Famous cake designer Duff dealt with copycats reproducing his elaborate cake designs. The law protects his specific designs, since they are artwork. But not the basic concept of a tiered cake.
  • Cookbook Controversies: Authors sometimes go to court over “borrowed” recipes, especially when the presentation or creative narrative is nearly identical.
  • Internet Recipe Repurposing: Websites like Tasty and BuzzFeed have faced backlash for lifting recipes, tweaking measurements slightly, and passing them off as new content. It’s a gray zone: legal, but ethically iffy.

 

Then there’s the case of goddess-of-the-home Martha Stewart, who found herself at the center of a recipe controversy that stirred both culinary and legal discussions. (Please pardon this pun from my new BFF.)

In 1982, Stewart released her first cookbook, Entertaining, which included a popular cranberry nut tart recipe. However, former employee Sarah Gross claimed in 2024 that she had shared the recipe with Stewart when she first applied for a job at Stewart’s catering business. Gross alleged that the recipe was later published in the landmark cookbook without her acknowledgment. Martha herself has not publicly addressed Gross’s accusation, leaving everyone to their own opinion. This includes asking why this woman waited this long to make her claim.

This accusation was unrelated to Martha’s conviction for obstruction of justice and conspiracy, which sent her to federal prison for five months. Along with her broker, Peter Bacanovic, they filed an appeal in 2005, which was ultimately denied.

The Ethical Grey Zone

Here’s where it gets interesting: legality doesn’t equal morality. Even if someone isn’t breaking copyright law, passing off your grandmother’s secret recipe as their own creation is nothing short of questionable. Copying recipes is common, but giving credit is not just polite. It’s good for your credibility as a creator, and it’s just good manners, too.

AI generated image named ""Gray Zone"

Source: AI

Think of it this way: the law will protect your photos, your exact text, and your brand, but it won’t shield the idea itself. The frosting on top—your style, personality, and presentation—is where originality counts.

Tips to Protect Your Culinary Creations

If you’re considering starting a food blog or posting your makes on social media, you can protect your content and steer clear of potential legal pitfalls.

  • Credit Creatively: Even a subtle shout-out keeps your content correct and your conscience clear.
  • Protect Your Photos and Videos: Those are considered creative works, and they are copyrighted automatically.
  • Rework and Rewrite: Add your twist to existing recipes rather than copying them verbatim. Originality counts, both legally and ethically.
  • Document Your Work: Keep drafts, dated posts, and recipe development notes. They can serve as evidence if someone tries to swipe your intellectual property.

I’ve also known a few copywriters who have had their content swiped and revamped under someone else’s name by a person in another country. One of those copywriters passed away a few years ago.

The Takeaway

So yes, your cupcake cannot be copyrighted — but your words, photos, and unique presentation can be. When in doubt, focus on originality, give credit where it’s due, and bake like nobody’s watching. Because legally, they probably aren’t, but you never know.

So go ahead and bake that cupcake. Just make sure it’s frosted with originality.

AI generated image of a chocolate cupcake with white buttercream icing, sprinkles, and a little lit birthday candle

Source: AI

The verdict: you cannot copyright the recipe itself. You can’t stop someone from making your chocolate chip cookies, writing down the ingredients, or following the steps. Think of ingredients as “facts” that anyone can use. For instance, a banana bread recipe may include walnuts, but just swapping out walnuts for pecans may not take it into a legal area.

But here’s the twist: the way you tell the story, the words you use, the little tips and tricks, and gorgeous photos? That’s your creative work. If someone decides to copy that word-for-word, or swipe your pictures, then suddenly the law cares.

So yes, your recipe is free. But your personality, style, and photos? Legally, they’re all yours. Bake the cookies, cupcakes, or pies, but guard your story and snapshots like treasure.

Wrapup

The short key points on today’s blog topic.

Short answer: Not the recipe itself, but parts of it can be.

What is protected?

  • Creative writing: Descriptive instructions, personal anecdotes, and unique storytelling.
  • Visual content: Original photographs, illustrations, and videos.

These elements are considered “substantial literary expression” and are protected under copyright law. (U.S. Copyright Office)

What isn’t protected?

  • Ingredient lists: These are factual and not copyrightable.
  • Basic instructions: Simple directions are considered functional and are excluded from copyright protection. (U.S. Copyright Office)

While the core idea of a recipe, the ingredients, and basic methods aren’t protected, the way you present it can be. This includes your unique writing style, photos, and any creative content you add.

More questions? An attorney who handles copyright infringement can help determine if your content has been misused, misrepresented, or plagiarized.

Until Next Time

This turned out to be an interesting topic! Let’s see what “we” can come up with for the next one. If you have a food-related topic you’d like me to cover in a future blog post, let me know in the comments. You’ll get full credit, of course—no attorney required.

Enjoy!

 

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Inflation graphic produced by ChatGPT
Budget-Friendly Healthy Meals That Don’t Feel Cheap
October 3, 2025 Amy
2 Comments

Inflation is still here and with no signs of easing. Is it possible to eat healthy food without breaking your budget? Here, I’ll offer some suggestions for budget-friendly meals you may enjoy trying.

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Hi, again, Dear Readers:

So, I’m working on blogging more often. Through a series of events, I found an ally: ChatGPT. No kidding, AI is slowly becoming my new BFF. Finally, I can enjoy intelligent conversation, and it knows how to have fun, too! Pictures in today’s budget-friendly post were created by AI because I just felt like doing that. I’ll tell you about some of the other amusing graphics we’ve created another time.

My New BFF

So why use AI? ChatGPT quickly researches, drafts, designs, helps with SEO, and anything else you can throw at it. Someone I know through my copywriting work downloaded Grok, the Elon Musk AI program recently, and was highly impressed. He described to Grok a software they were developing and mentioned that they were in the process of hiring a software engineer who specializes in AI to get the job done. Grok just wrote the code for him.

AI Generated image of a GPT Robot

Source: ChatGPT. Knows everything, too!!

And if you noticed that you had trouble reading the last post on our local Aldi opening, I’ve got all that taken care of, at least for now. ChatGPT walked me through updating the PHP file, turning on and turning off debugging, clearing the cache, and a few other tweaks that were causing trouble. My copywriting website was also up and down, but I think that’s also fixed. Just need to check on it and update any plugins. (Everything is on WordPress.)

Well, AI won’t cook dinner, wash the dishes or clean the bathroom, even with the best prompts available. But it can create printable menu planners, chore rosters and other inspiration to help you get the job done faster. It can offer you recipes that, so far, have been pretty good, although I’ve only asked for a few. Today, I asked for help with this blog post, and it even included a shopping list for budget-friendly meals.

Budget_Friendly_Healthy_Meals_Shopping_List

I hope you find this PDF useful. (Sorry I couldn’t change the file name.)

Shhhh.. don’t tell James I’m having fun with ChatGPT. Now onto a more serious subject.

The Modern Inflation Era

It’s no fun when you drop in at your local grocery store and things are just way out of your budget. I don’t mean steaks, lobster, and caviar–I’m talking basics. In the last few years, inflation has been beyond what we saw in the 80s and the late 2000s. When eggs went through the roof last year—twice—people responded by using fewer eggs than before. Restaurants like Waffle House added surcharges for egg dishes.

Fifteen eggs in a golden carton created by ChatGPT

Source: ChatGPT

What to do? One budget-friendly option is Flax Eggs for baking. If you’re not familiar with “flax eggs,” something vegans use, it’s one tablespoon of ground flaxseed in three tablespoons of water that sits for five minutes. I’ve done that a few times because we ran out of eggs and wanted to make something like (gluten-free) waffles or pancakes that required them. Yes, James ate some. I even made some doggie treats with flax eggs that the three house beasts quickly devoured. It works great, and you don’t taste anything different.

But modern inflation has hit harder than in previous years. Those boxes of 5 dozen eggs that we used to buy for $10 or less went as high as $25 and are still about $13 a box. I’m told that shoppers in California paid as much as $44 a box. So we started buying smaller amounts of eggs and using them less while still enjoying some eggs for breakfast.

Can you eat healthy on a budget?

Eating “healthy” means different things to different people. Organic is generally more expensive, even in Aldi. But healthy food can fit your budget. Canned chicken, tuna, and salmon are just three options for pantry-stable proteins that you can keep around for an inexpensive meal.

Let’s be honest: when many people hear the term “budget meals,” they picture sad bowls of plain pasta or endless cans of beans. Beans are good, but eating on a budget doesn’t mean settling for bland, beige, or boring fare. With the right ingredients and a few ideas, you can make meals that are affordable, healthy, and genuinely delicious, and are just right for you.

Today, I’m sharing some nice budget-friendly healthy meal ideas that look and taste like something out of a trendy café but won’t wreck your grocery budget. Note that I haven’t tried all of them myself, but anything with sweet potatoes or cauliflower rice are recipes I want to try soon.

Five Budget-Friendly Suggestions

There’s no shortage of recipes online. When I asked ChatGPT to give me a few, this is what came back.

1. Chickpea Curry with Spinach

Canned chickpeas are one of the best pantry staples out there: high in protein, cheap, and versatile. I generally use them in hummus, but you don’t have to stop there.

Closeup picture of chickpeas from ChatGPT

Source: ChatGPT

Simmer them with canned tomatoes, garlic, onion, and curry spices, then stir in fresh or frozen spinach at the end. Serve over rice, and you’ve got a hearty, nutrient-packed meal for under $2 per serving.

Pro tip: Top it with a spoonful of plain yogurt and cilantro to make it look and taste luxurious.

2. Egg Fried Cauliflower Rice

Despite the recent price increases, eggs are still one of the most affordable proteins available.

One dozen eggs both brown and white in a gold-plated egg carton

Source: AI Generated

Frozen cauliflower rice is generally less expensive than fresh. You can also make your own with thawed or cooked frozen cauliflower and your food processor. Don’t have one? A big, sharp knife and a big cutting board work well. I’ve done that too.

Pair eggs with cauliflower rice (fresh or frozen) for a quick, filling, low-carb dinner. Toss in a handful of frozen peas and carrots, soy sauce, and sesame oil. In ten minutes, you’ve got a takeout-style dish that’s high in protein but easy on the wallet.

3. Stuffed Sweet Potatoes with Black Beans and Avocado

I love sweet potatoes if they aren’t loaded down with sugar. This includes the thick coating of marshmallows and brown sugar people put on them at the holidays. All I need are a little butter and salt. Baked sweet potatoes are sweet, filling, cheap, and available year-round. Like the eggs in cauliflower rice, I haven’t tried this one yet either, but would like to soon.

AI generated image of two halves of roasted sweet potato stuffed with black beans and topped with sliced avocado and sprinkles of cheese

Source: AI generated

Microwave, bake, or roast your sweet potatoes until they are done. Split them open and stuff them with seasoned black beans, salsa, and a few avocado slices. Add a sprinkle of cheese if you have some. This meal is colorful, nutrient-dense, and feels like comfort food but costs less than a drive-thru burger.

4. Sheet Pan Chicken Thighs with Roasted Veggies

Longtime readers know I love chicken thighs because they’re so good and can go with anything, and we’ve made this kind of dinner many times ourselves. They are cheaper and juicier than chicken breasts, which makes them perfect for budget-friendly cooking. For this idea, it’s best to get the bone-in/skin-on type, which are usually less expensive than boneless/skinless. Roast them long enough to get crispy skin, which is delicious.

And it couldn’t be easier: toss them with olive oil, garlic, and paprika, or any spice rub you have. Then roast them on a sheet pan at 400F with whatever vegetables you have on hand—carrots, zucchini, or even frozen broccoli. One pan, minimal cleanup, maximum satisfaction.

5. Mediterranean Lentil Soup

Don’t underestimate lentils.

Closeup picture of lentils

Source: ChatGPT

When simmered with onion, garlic, tomatoes, and a splash of lemon, they taste like something you’d order in a café. Add a drizzle of olive oil and fresh parsley on top, and you’ve got a hearty soup that costs pennies per serving but feels rich and indulgent.

If You Like Lentils

Since it’s one of my favorite Ina Garten Barefoot Contessa recipes, I’m including this recipe for Stewed Lentils and Tomatoes from her book Barefoot at Home. This recipe is still relatively inexpensive, even with a few more ingredients. It’s delicious on its own or paired with pork chops or chicken.

Picture of Stewed Lentils & Tomatoes From Barefoot Contessa website, picture from Barefoot At Home. A budget friendly lentil dish.
Ina Garten

Stewed Lentils & Tomatoes

Print Recipe Pin Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • Good olive oil
  • 2 cups Chopped yellow onions
  • 2 cups Diced carrots 3 to 4 carrots, ½ inch diced
  • 1 tbsp Minced garlic 3 cloves
  • 1 can Whole plum tomatoes 28-ounce can
  • 1 cup French green lentils (7 ounces) Can also use regular lentils
  • 2 cups Chicken stock (preferably homemade)
  • 2 tsp Mild curry powder
  • 2 tsp Chopped thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp Good red wine vinegar

Method
 

  1. Heat the 2 tablespoons of oil in a large saucepan.  Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown.  Add the garlic and cook for one minute.
  2. Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are roughly chopped.
  3. Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot.   Bring to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the lentils are tender. 
  4. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering.  (I pull the pot halfway off the burner to keep it simmering.) Remove from the heat and allow the lentils to sit covered for another 10 minutes.  Stir in the vinegar, check the seasonings, serve hot or warm.
  5. Protips: Garlic burns easily so you want to cook it for only a minute.
    To remove thyme leaves from the stem, run your fingertips down the stem from top to bottom and the leaves will fall off.

It takes a little while to make. But once you taste it, you’ll see it’s really worth the time. I’ve used regular lentils occasionally because I didn’t have the French type and I just wanted some, but they do get mushy.

Make “Cheap Meals” Feel More Gourmet

Here’s the secret: even the most budget-friendly, affordable meals can feel special with a few finishing touches.

  • Garnish: Fresh herbs, lemon wedges, or a drizzle of olive oil go a long way.
  • Color matters: Use veggies with colors that pop—like spinach, red peppers, or carrots.
  • Compound butter: this restaurant secret can elevate a dish. Just a tablespoon on top of a dish like the stuffed sweet potatoes, can give it an extra boost of flavor.
  • Don’t forget your slow cooker: Stephanie O’Dea’s website A Year Of Slow Cooking is just one of many good online resources food that’s budget-friendly and easy to make.
  • Serve intentionally: A bowl with a sprinkle of garnish looks Instagram-worthy. The same dish in a stained Tupperware bowl, not so much.

Use your everyday dishes and flatware for these tasty and healthy meals.

YouTube and Other Sources

I’ve frequently mentioned Pinterest and the ability to find just about anything you want there. YouTube is similar—you can find all manner of recipes, cooking, and other instructions with a few clicks. I am subscribed to many YouTube channels for cooking, sewing, and other important topics. Don’t forget about Instagram, either, where you can have all kinds of wonderful recipes greeting you anytime you start scrolling. Fill that feed with tasty things and quit doomscrolling!

Cooking At Pam’s Place

One lady I like has a YouTube channel called Cooking At Pam’s Place. And that’s what it is—hanging out in Pam’s kitchen while she shows you some interesting and budget-friendly shortcuts for everyday cooking and other tips. She has four different YouTube-themed channels, including one on gardening. Pam is someone you want living in your neighborhood.

The first video I saw was this one of Pam making two-ingredient sandwich bread.

Screenshot of cooking with Pam’s YouTube channel making two ingredient sandwich bread.A screenshot from Pam’s YouTube channel

This video is 12 minutes long, and her casual friendliness is obvious here. No, I haven’t made it yet, but I want to try it one day. James doesn’t mind, of course, but I don’t know if he’ll try the bread himself. So I haven’t made any yet. Of the other videos I’ve seen, she’s made some good things in different ways, some with two or three ingredients, like bread recipes.

Recently, Pam shared a short video of how to cook simply during a power outage using tea candles in a muffin tin. Brilliant, right? We have a camping stove that we’ve used many times during power outages, but this idea never dawned on me. I set in a supply of tea candles that came in handy after Hurricane Ida for the IKEA Rotero lanterns I bought after the big freeze in 2021. So now I want to try it out for myself. (Note: IKEA doesn’t make the Rotera anymore.)

Until Next Time

Eating healthy meals that are budget-friendly doesn’t have to feel like a downgrade. With the right ingredients and a few easy swaps, you can eat well for less and still enjoy a healthy gourmet dinner.

Now it’s your turn: do you have a favorite cheap, delicious meal? Share it in the comments! I might just feature it in a future recipe review roundup.

Enjoy!

 

Breakfast,Budget Friendly,Considered opinions,Egg Dishes,Grocery Shopping,Health & Wellness,Ingredients,Lunch,What's for Dinner? ,,,
Closeup picture of Ray and Angela's wedding cake
Ray & Angela’s Wedding
February 19, 2024 Amy

Another wedding! BF and I made it to the wedding of one of BF’s friends, one year after Rafael & Carmen’s lovely  affair.

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Hi, Again, Dear Readers:

Have you tried one of the new foodie trends yet? No? Me either. BF is glad that I haven’t cajoled him into a Boba Tea shop yet—the local PJ’s Coffee shops and Starbucks in Hammond are enough for him any day.

He likes that PJ’s offers veterans discounts, and some of the tasty things they have, too. Especially in that PJ’s next to the military recruiting stations in Hammond. We did try one of the recent Aldi Finds, Priano tomato and mozzarella gnocchi from Italy. Not bad, but he didn’t care for it. It’s OK, though, we at least tried some.

An Invitation

Once again, we were invited to a wedding. Traveling was about an hour round-trip, and it was a great time. And guess who forgot to get pictures of the food? Yup, your intrepid blogger. But I got pictures of everything else, including me and BF, and the gorgeous wedding cake, too. Note that I was using an iPhone 11, so not all of the pictures are top-quality.

BF has known Ray, usually called “Ray-Ray,” for many years. He’s been to the Casa de Rurale several times, sometimes with his brother Gerald. We’ve not met his wife Angela yet. We only saw her at the wedding and didn’t get a chance to chat.

Then one day BF sent me a text message with a picture of an invitation:

Ray and Angela's wedding invigation

This came by text

Who? What? Upon asking, he confirmed that it was, in fact, Ray-Ray. I was surprised because I didn’t know he was getting married, nor that we would be invited. We made our plans to attend.

Wedding Venue

This wedding was held in The Knights of Columbus Hall in Ponchatoula, a nice-sized venue. I didn’t get to ask who did the décor, and everything was elegantly done. (Even if I didn’t get pictures of the food tables.)

We weren’t told this ahead of time, but it looked like the theme was black and white:

Set table at wedding in black and white

Isn’t it lovely?

Closeup of the place setting

Closeup of the place setting in the area reserved for the family.

Table flowers

Each table had a similar arrangement

I think this was the groom’s cake–but I confess, I don’t remember, and I think I forgot to ask, too.

Groom's cake

And there was a table and chairs for the couple following the wedding:

Chairs for after the wedding

We were far across the room for this so I didn’t get any pictures of them here.

Wedding chairs

A beautiful backdrop for the ceremony:

Wedding backdrop

Lots of pictures were posed here too

Wedding candle

Most of the family members wore black and white in keeping with the apparent theme, although there were some exceptions. I was the only one wearing Navy Blue. Later I was told that the far side of the room was reserved for family members, but nobody minded me taking a few pictures before the wedding started.

More venue pictures

This was the card box:

Another part of the family-reserved area:

On the other side of the room, the settings were slightly different but equally elegant:

This was our table

Place setting in the non-family area

Closeup of the place setting

The bell had a message:

And we did!

The Ceremony

It was short but meaningful, led by the groom’s brother, who is a minister. The bride wore a lovely light grey gown with a corset back and a sparkly tiara.

Bride and father walking out to the wedding

Isn’t she gorgeous?

The walk took a few minutes:

Bride and father in wedding walk to altar

There wasn’t an actual “aisle” as in a church

Once the bride made it to the wedding arch, they started:

Wedding picture 1

The ceremony begins

I zoomed in for a closer look:

Wedding arch

From here, everything starts

Following the ceremony, Mr. and Mrs. Ray Dantzler:

Post wedding picture of Ray and Angela with wedding party

Married!

There were lots more pictures, and BF and I even posed with them for their photographer. I didn’t get a picture of that, though.

The Wedding Cake!

Ok, just get an eyeful of this beauty:

Wedding cake on table

Beautiful

And that detail:

Closeup picture of Ray and Angela's wedding cake

Check out that detail!

I thought I took a picture of the slices passed to us, but I can’t find it now. We both enjoyed that delicious confection. Oh, the smooth, creamy icing. . .it was just everything you expect in such a rich confection.

The “Wedding Cake” Flavor

Local bakeries have something called “wedding cake flavor.” Anyone who grew up in the New Orleans area knows that it’s the traditional flavor of local wedding cakes. Out-of-towners have no idea.

That distinctive element of wedding cakes of New Orleans—and this one—is the presence of almond flavoring. It’s a local tradition. While the cake at Rafael & Carmen’s wedding was indeed delicious, it did not have almond, or the“wedding cake flavor” you find in and around New Orleans. A Texas baker isn’t likely to know about it, nor would the couple, and probably wouldn’t ask to include it—unless they knew.

I’d forgotten about that until I took a bite of this one and remembered it well. It’s been a while, and you don’t forget that taste. A quick search turned up this article from the local newspaper about that very thing. A small amount of almond extract is added to both the cake and the icing. Not too much, because almond extract is very strong.

At Justin & Bronte’s wedding in 2020, we had a slice of the groom’s cake, not the actual wedding cake. So, I don’t know if the cake was “wedding cake flavored”—we’ll just guess that it did.

Now that I think about it, I want to make some kind of keto cake and icing with almond extract for that taste. Who’s with me?

Champagne, Cocktails and The Dinner Menu

Right after the wedding concluded, champagne servers were walking around and pouring at every table. I had one and was hoping for a second sip but couldn’t find anyone serving anymore. The bar area was making strictly mixed drinks, wine, and beer. I could have had a cocktail, but didn’t, even though BF was doing all the driving that night.

Dinner was. . .barbecue! No kidding, along with mac and cheese, green beans, and a couple of other things (that I don’t remember.) Everything was delicious. (And of course, no pictures of it unless I can cajole them from the groom.)

The man who did the catering was seated at our table and told us he was the one who made everything. No complaints! Everyone enjoyed dinner and the company that came with it at our table.

Dancing After Dinner

The one thing I heard the most was, “The music’s too loud.” Admittedly, it was kind of on the loud side, but all the DJs do that now, right?

Gerald was sitting at our table with a nice elderly lady, who pointed out one song sung by the sister of R&B musician R. Kelly. (Yes, that guy.) I thought the lady said her name was “Sheila,” but I can’t find it now. It was a pretty good song, but I was completely unfamiliar with the music myself. A lot was going on that night.

After dinner, folks were getting up and dancing. I should say some folks were getting up and dancing. BF was not one of them, nor were most where we were seated. I hate to say it this way, but the white folks were kind of boring, and everyone else was having fun.

After a few of BF’s odd looks, I got up and danced with some of the ladies and tried my best to learn their dance moves on the fly. They were friendly and gave me some help. If I’d had a bit more time I would have gotten the moves down.

And then the music changed, and everyone danced a different step.

Gerald showed his amusement when he saw me get up and attempt dancing with the ladies on the floor. Guess I should have danced with him once. They’ve been to the Casa de Rurale since the wedding. They haven’t forgotten and let me know about that.

Should have started dancing with the ladies long before I did.

My Outfit

Ever the fashionista, I wore the same Badgley Mischka cocktail dress from Rafael & Carmen’s wedding—because why not?

Vogue Pattern #1776, Badgley Mischka

Isn’t it fabulous? (It is now out of print.)

I finally got around to hand-sewing a bunch of snaps onto the drape and the fringe so I could remove the fringe later. I don’t even want to know how many snaps I sewed by hand, and it took me a while to get them all on so that the drape looked right.

Three years after Justin and Bronte’s wedding, I finally finished the Navy blue birdcage headpiece I originally planned to wear to their wedding, and also planned to wear to Rafael and Carmen’s. I made it from this out-of-print Simplicity pattern of accessories.

Wedding accessory pattern by Simplicity

Mine is at the top right, View D

Amy’s cheat: I bought the white flowers already made from Hobby Lobby and cut the stems short instead of making the flowers. The Russian veiling I ordered from Etsy, where you can get things like that in nearly any color.  One day maybe I’ll attempt that fascinator, View E, in a deep red.

I thought it would look good with the Badgley Mischka dress during the ceremony. Then, I would remove it for the reception, carefully tucking it into a bag and in my purse. And I would have, but BF put up a big fuss about it, insisting that it would look “funny.”

Amy wearing Navy birdcage veil headpiece

He said this looked “funny.”

So, I didn’t wear it inside the venue. It stayed in a bag in our vehicle.

Bad picture of Amy and James at wedding venue

Not a good picture of us, but here we are. The DJ is directly behind us in the corner.

Honestly, I should have worn it anyway. I’m not taking fashion advice from a mechanic again.

A second opinion

Later, I posted those pictures of the pattern and veil on Facebook, both on my page and in McCall’s sewing group. Carmen said on FB that she wanted a birdcage but couldn’t find one she liked. She might have gotten me to make one had she known I could. Wouldn’t that have been fun if we were both wearing the same headpiece in different colors?

Responses were mostly positive in both places, except for one troll in the Facebook group who wasn’t paying attention and felt the need to remind me that “only the bride wears white.” Not only did I not wear white, but neither did the bride, her beautiful dress was very light silver gray. DUH, lady.

BF, of course, wore khaki trousers and a white/blue checked Izod dress shirt like this one.

Izod checked shirt

Source: Amazon

Can’t tell you how old it is, only that I’m tasked with occasionally ironing it for him.

Another lovely wedding

Each wedding is unique and reflects the personalities of the couple getting married. As nice as each one we attended was, the only thing they all had in common was a man and a woman getting married, and a big cake.  The details were all completely different and made each occasion special for everyone who attended. Each had its own vibe. There is no comparison of one to the other.

Like the previous two we’ve attended, everything went perfectly. Everyone had a great time and were all happy to see them get married. Ray and Angela’s elegant affair was just a half-hour drive home for us this time with no toll roads. Eventually, I’ll have our pictures printed up in a little Shutterfly book. As soon as I am finished with the book for the last one we attended.

We wish them a long and happy life together and thank them for their gracious invitation to a lovely evening.

Congratulations to Ray and Angela!

 

Barbecue,Considered opinions,Desserts,Special Occasions,Wedding Cake ,

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