FAQ

Here are some of my most frequently asked questions… because checking here might be faster than waiting for an email response ;)

1. Do you have nutritional information for your recipes?

Unfortunately, I do not. I do not have a reliable source for this information and posting data that can not be verified would be careless and possibly even dangerous. There are several websites that will calculate recipe nutrition information for you after entering in the ingredients, but I’ll leave it to readers to decide which sources they trust.

A few websites that offer this are: recipes.sparkpeople.com, myfitnesspal.com, and nutritiondata.self.com.

2. Do you have a book?

Yes, why yes I do! Check out the page dedicated to my very first cookbook, Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half.

3. Can I write a guest post for you / Will you write a guest post for me?

I’ve decided against including guest posts on my blog for the sake of consistency. That was a tough decision because I get A LOT of great offers from great bloggers, but that’s the policy at this time. I’d love to write a guest post for other people, but with three jobs and a book in the works, there’s not a minute to be spared :(

4. My recipe didn’t turn out, what did I do wrong?

Even I make mistakes and flub up recipes from time to time. So, first and foremost, don’t let it get you down! Always try again.

The first thing I check when troubleshooting a recipe are the ingredients and instructions. Reread through everything once more because it’s very easy to forget an ingredient, get the quantity wrong, or use the wrong ingredient all together (baking soda instead of baking powder happens A LOT). Also, it’s very easy to accidentally skip a step or overlook an important sentence in the instructions. Most of the time, you’ll find your answer simply by reading through again.

If you still can’t find the problem, feel free to ask me. I’ll try my hardest to figure it out, but sometimes it’s just not possible without having watched your process. Be sure to provide me with a good description of your end product because that will give me the most clues!

5. What is the best way to get a hold of you to answer my question?

I’m always happy to help with any question that you might have and no question is stupid, so don’t be afraid to ask! I try to respond to questions in blog comments as soon as I see them because otherwise I may forget they’re there. I answer Facebook and Twitter inquiries fairly quickly (within a couple of days) and I check my email about once a week. Every now and then a comment or question may fall through the cracks, but I try to get to them all!

6. Are your recipes diet friendly?

Yes, no, maybe so? Everyone had different dietary needs and the word “healthy” is extremely subjective. I have a background in nutrition (bachelors in Nutritional Science, LSU 2007), so I try to eat a well rounded and balanced diet. That being said, I’m human and do like to indulge on occasion. So, you’ll probably find a little bit of everything here!

7. Didn’t you know that food/ingredient/item is unhealthy for you?!

Once again, the term “healthy” is very subjective. Everyone has different food convictions and I don’t intend to convince anyone to follow mine. I have a wide range of readers with very different dietary styles. I love it when people modify my recipes to meet their needs and I’m more than happy when they share their methods and experiences with everyone else. What I don’t welcome is unsolicited dietary criticism. I respect your food beliefs, so please respect everyone else’s in return.

8. Where did you get that sriracha t-shirt?

I got my super cool sriracha t-shirt from the shop iheartanalog on Etsy. They usually have at least one or two mens and womens styles available, although the selection changes.

40 Comments

  1. lissafaith says:

    I have no questions. I LOVE YOUR SITE! I just had to tell you that. I JUST found this so, as I use it, I might have questions, comments, or more admiration. Regardless, what a great site; thanks for putting it together! : )

  2. Alicia says:

    Hi! Fellow LSU student here and just wanted to say I love the website. Saw a Rouses’ receipt and had to look at the FAQ then to see where you were from. :)

  3. Hi there,

    Found your website via an imgur post. Great recipes, and a great idea, looking forward to using a few of them.

    I do have one question, about the budget side of things. A very long time ago, when I was a student, I used to cook a lot of dried beans, lentils, etc because they were cheap (now I eat them because they are delicious!). However, in the house I rented, there was only an electric stove. Where I lived in the UK, electricity was expensive, so putting on a 1.5kW heating element for a couple of hours to cook beans was something I always had to take into account.

    I realise that the cost of energy used to cook dishes is relatively small, compared to the cost of some ingredients, but do you take these costs into account in your recipes at all? Just wondering.

    Thanks for a great site.

    David

  4. Michelle says:

    ur website is amazing. so many recipes and all look good. I’ve already made quite a few. Maybe you can put a date on each recipe when uploading. just for curiosity. unless u do and im just blind lol

    • Yep, it’s there at the beginning of the post at the top left in the green trapezoid. :) (It’s just not on the printable recipe card)

  5. Suzanne says:

    I’ve just started looking around your blog, and am excited to try some new recipes. But I was wondering, do you have any examples of week-long meal plans? I know many people save by planning meals smarter and choosing meals that use similar ingredients to avoid left over produce, or using a whole chicken to make 10 meals in a week, but I am TERRIBLE at it. I could really use some examples, as I’m trying to revamp my menu and my budget…hence me being at your fabulous site here :-)

    • Hi Suzanne, unfortunately I don’t have any major menu plans like that. I guess it’s just not really my style of cooking (at this time, anyway). I might experiment with that in the future, though!

  6. Justine says:

    In many of your soup recipes, you say you freeze single batches for later. Can you post pictures with an example of how you do that? For example, are you just scooping some into a freezer bag? I like this idea but I just can’t visualize how to freeze a single serving of soup.

    • I use those reusable Ziploc plastic containers (the kind with the blue lid, Glad makes similar containers). They can go in both the freezer and microwave, so they’re perfect! I use them for soups, pasta, casseroles, and just about anything I freeze. You can see a picture of my chicken/rice/broccoli meals in them in this post (third picture down).

  7. I just have to tell you…you write my favorite food blog out there. I’m a newlywed and my husband and I take turns cooking for each other, and my dinners are from your archives 9 times out of 10! Love what you do, keep it up :)

  8. Daniela says:

    Thanks for the wonderful website. I have been looking for receipes that are simple, quick and utilize ingredients that most people have on hand.

    I noticed that when you list milk in your receipes, you don’t specify what type of milk (1%, 2%, whole). Will your receipes work with 1% milk.

    • It depends on the recipe, but I generally buy 2%. :) If there is a particular recipe that you would like an opinion on, feel free to ask in the comments and I’ll get back to you ASAP!

  9. Hi Beth

    Lovely blog page :) Just one question, being in the U.S, your ingredients are measure in ´cups´, can I just enquire as to how big a ´cup´is, as here in Europe we tend to use grams, tablespoons, and teaspoons etc for measuring ingredients

    Thanks

    • Sure, no problem! One cup is 16 tablespoons. I hope your tablespoons are the same as ours, though. One tablespoon in the U.S. is 1/2 ounce in volume. One cup is 8 ounces. One cup is about 236.5 mL. If you type something like “cup to milliliter conversion” into google, it will open up a volume conversion calculator. :)

  10. Candis says:

    Do I have the option to add my own personal recipe to the Recipe Box?
    Thanks!

    • The recipe box is actually run on an external site called Ziplist. Here is a link to their FAQ, hopefully it will have an answer to that question. :)

  11. Stephanie C says:

    I have no clue how I found your website but I am absolutely THRILLED to be here! Everything looks delicious…My husband and I are looking forward to trying MANY of your recipes. Thank you for all of the awesome and yummy goodness!

  12. Hi! I’ve just found you website and loved it! Happy 2014!

  13. Sylvia says:

    Your recipes are awesome! You’ve never let me down! And something I just discovered – you’re an LSU grad – And so am I! I love you even more now. Congrats on your book! You deserve to have one!

  14. Elizabeth L says:

    Hi Beth!

    Your blog is amazing! I love your ideas and approach. I’m just getting into cooking and your recipes are “newbie” friendly. One question though. A lot of your recipes have methods for freezing the leftovers for use later. How do you recommend reheating things? For instance, I was looking at the Teriyaki Pork Sandwiches, and I was wondering how I could reheat the teriyaki pork to reuse.

    Thanks!

    • Hi Elizabeth!

      For the teriyaki pork you can do it two ways: the microwave or a sauce pot. The mixture is kind of saucy, so you can just warm it slowly in a sauce pot until it’s melted and heated through. Or, if you have it frozen in resealable containers, you can just pop the lid and microwave it until it’s heated through (making sure to stir a few time along the way). I reheat most of my stuff in the microwave just because it’s fast and easy. :)

  15. Aileen says:

    I just found your site, and I’m absolutely loving it. I can’t make up my mind what to make first. The different versions of hummus sound so good. Thank you for sharing all of your wonderful recipes.

  16. Jostna says:

    Hi Beth,

    I love your blog. I especially like the fact that most of your recipes are quick and easy. As a new cook, what would you recommend are some on-hand recipe items that you always keep in stock?

    • Yep, I have a pretty extensive list in the book that will be coming out in about 6 months, but I also made this post waaaaay back when I started the blog. The prices are pretty out of date now, but the concept is still the same. Check it out – How to Stock Your Kitchen.

  17. Katie says:

    Hi Beth,

    I’ve loved your website and recipes for a while now (well, the past year since I’ve graduated from having a meal plan, that is). I’m not sure if this was a category before the website redo, but I find myself wishing for a ‘salad’ category, as well as the breakfast, beans & grains, meat, pasta, etc category labels currently at the top of the site. I know salad is a kind of vague term that ranges from green and leafy things, to chicken salads which might have minimal green or leafy things, to salads with rice or grains, but I think it might still be nice to have that category?

    As the site is currently, I can use the google search with the term salad. However, the results come back in date-order, so I can easily tell that it’s missing the quinoa tabbouleh recipe, which I’ve made a bunch of lately, and consider a salad. I’m not sure what other recipes it might be missing out on…

    Thanks for all the awesome recipes!

    • Hey Katie! You’ll be happy to hear that there is still a Salads category :) It’s a smaller category, so I put it under “Misc” in the navigation bar. Also, the Quinoa Tabbouleh is tagged with “salad” so you should be able to find it there. Let me know if you have a hard time finding anything else! Thanks!

  18. Valerie says:

    I love your website and your recipes! I also love your recipe template, you wouldn’t happen to have that in an Word template, would you? If not I gave it my best go, and if you do, may I please have a copy? If you want my template, please email me, I am happy to send!

    Thanks again for everything that you do here!

  19. ThriftyCJ says:

    Another good tip for herbs is to put them in ice cube trays with a little water in each. Pop them into a baggie once frozen and you now have herbsicles that can be popped into any recipe…and is likely much cheaper than the ones you can buy in store/Costco!

  20. Trying to subscribe but when I enter my email address, a pop-up for FeedBurner appears saying “The feed does not have any subscriptions by email enabled.” What am I doing wrong?

    • I think the subscribe box at the bottom of the page is broken (I need to fix that). There is another subscription box on the top of the page. If that’s the one you are using and it still doesn’t work, just send me your email address through the contact link (also near the top of the page) and I’d be happy to add it for you :)

    • And the one at the bottom of the page should be fixed now, too. Thanks for the reminder!

  21. EggsTimes1000 says:

    Another redditor chiming in. Where did you get that t-shirt in your profile pic?
    A friend of mine is obsessed with that hot sauce with the chicken on it. Would be awesome to get him that shirt!

  22. Josh says:

    Just found your website via a comment on Reddit.
    Quick glance and I am very impressed with the beans and rice section and also the bread section.
    Nice looking website too.
    Thank you.

    • I also got here via Reddit. Tried the honey spice chicken last night and it was really good! My favorite part about this website is how you actually cook decent amounts of food. Nothing is more frustrating than seeing a cheap recipe and realizing it only uses 2 oz of chicken to serve 4 people.

      One thing I’d love to see is suggestions for weekly meals that help use up some of the ingredients. As in, if you have to use 1/4 head of broccoli for one meal, put it together with another meal that also uses broccoli later in the week. I always end up throwing veggies away because I can’t think of different ways to use them before they go bad, and that’s not very cost effective.

      • I hate having leftover ingredients, too! In fact, one of my main goals when creating a new recipe is to use whole amounts of ingredients instead of “half of this” or “1/4 of that”… ESPECIALLY with perishable items like veggies. Dry items, like pasta, can easily be saved and I’ll often give instructions for saving leftovers of other ingredients (like freezing leftover tomato paste). One thing I can’t seem to get away from though is using just 1/4 or 1/2 bunch of parsley or cilantro, and sometimes a half of an onion. Luckily those ingredients are often less than a dollar, so the 50 cents lost if the rest goes to waste pails in comparison to the dollars that I saved on the meal :D

        Another helpful tip is to use the search box to find recipe that use any ingredient that you may have leftover. Just do a search for that ingredient to see what recipes pop up. That’s a good place to start.

        • Yeah, cilantro hardly goes to waste with us: grab a bag of avocados from Costco, blend them with whatever salsa is on sale, cilantro, and a dash of lime or lemon juice and it’s instant guac!

          I didn’t even think about the search button and haven’t had a chance to read through all the recipes to see that you have steps for saving leftover veggies. Awesome! Thanks so much!

        • Emmi says:

          One thing I like to do with leftover cilantro, onion, and parsley is freeze it in a plastic bag and save it for making homemade broth. Sometimes I even add the ends of carrots, celery, or other soup base veggies. It saves you money and makes a great broth.

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