This Pan Seared Salmon with Soy Ginger Glaze is the perfect weeknight meal. It’s easy to make, affordable and the glaze takes the flavor to a whole new level. Plus, the entire recipe only has 7 ingredients! It’s a great recipe to make for your family or just for yourself – it heats up surprisingly well for being salmon (just try not to do it at work).
My first blog post ever was actually a salmon recipe. The stock photo is hard to look at, but the recipe itself is very good. It’s a go-to recipe of mine that I cook all the time, and if you like this Pan Seared Salmon with Soy Ginger Glaze recipe then I suggest you check out the original economical salmon recipe too.
Back to the current salmon recipe… Read More
Summer is flying by like usual. There are so many things I want to do before it ends, and cook as well. Certain recipes are just better during the warm weather and I want to enjoy them while I can! Luckily, there is still plenty of time until the seasons turn (hopefully), and to motivate myself I decided to look at the Five Best Summer Avocado Recipes I could find.
The avocado (the California avocado at least) goes in season during the summer, and is a versatile and fresh ingredient that can be used in countless summer recipes. On top of that, it’s growing in popularity like crazy.
On average, about 44 million pounds of avocados were sold each WEEK in 2017 so far according to the Hass Avocado Board. Compare that to 2004 when it was hovering at around 12-13 million pounds per week -. It nearly quadrupled! Read More
I’m not necessarily a huge baker. The last time I baked it was about 3 months ago to make these Homemade Pop Tarts with Honey Blackberry Filling. They were awesome, but I decided to switch it up this past weekend and make these No Bake Peanut Butter Balls for 3 great reasons:
- It was hot and I didn’t want to further heat my apartment up with the gas oven.
- Gas costs money.
- I would need to crank the AC to cool off the apartment after baking, which uses electricity, which costs money.
So, instead, I whipped up some No Bake Peanut Butter Balls. They turned out to be a great summer dessert that were easy to make (only 6 ingredients!) and affordable too. Read More
“What $7 is Worth in Food” is something I think about almost daily. I am a relatively cheap person, as you can tell by the name of this site and by the fact that I break down the costs of every single recipe I put on Economical Chef. Oftentimes, when thinking about buying something or reflecting on a recent purchase, I use the expression, “I could have bought X burritos with that…” Of course, referring to $7 Chipotle chicken burritos. A little lost? Here is a quick example of what goes on in my head:
*buys $20 pair of shorts*
*Immediately thinks, “Was that really worth 3 burritos?”*
*most likely returns shorts*
Strange? Practical? Either way, it can be a pretty fun exercise to run through:
- Every wonder how many burritos you could have gotten with your $200 plane ticket? The answer is 28 and a half.
- Did you just get a $1,000/year raise at work and want to spend it all on burritos. Well, you are in for a treat because you can get 2.74 burritos per week with your new found cash.
- Thinking twice about the $100 is custom fit clothes you just bought? You should because that is worth 14 and a quarter burritos. Two weeks straight of burritos!
Before Now that I have gotten carried away, I want to make the practical argument for this way of thinking. Not only is this a fun exercise (for me at least), but it’s saved me from a couple $50 dinners I realized I didn’t actually want because when it came down to it, that’s equivalent to one burrito every night for a week. Is the $50 dinner really 7 times as good as a burrito? No, it’s not even twice as good usually. It might actually be worse… Read More
I recently made Basil Quinoa and Chickpea Salad with Tahini Dressing and have had nearly a full jar of tahini sitting in my kitchen ever since. One of my pet peeves is buying a unique ingredient (like tahini) and only using it for one recipe. Then is sits in my pantry or fridge until the expiration date rolls around and I end up tossing it in the trash. Talk about wasteful. So in a defiant moment I decided I would not fall victim to wasted tahini and came up with a couple recipes to ensure I use it all. First on the docket are these nutty and delicious Roasted Tahini Ginger Carrots.
These carrots are really easy to make too. It took me about 40 minutes one Sunday night, and more than half of that time was spent sitting and watching the new Silicon Valley, a show I really think anyone would enjoy and is quickly climbing the top TV comedies of all time list for me.
If you have some tahini sitting around like me, or just can’t get enough of the sesame paste, here are some other recipes that can help you put it to get good use: Read More