The Frugal Foodie Cookbook (12 page)

1 large container (20-ounce) fat-free Greek yogurt

¼ cup honey

2 mangoes, cubed

Layer two spoonfuls of yogurt in a glass. Drizzle with honey, add cubed mango pieces, and repeat.

Sweet Cinnamon Cottage Cheese

price
$3
servings
4
price per serving
$.75

W
e’ve tried adding cinnamon-sugar to many foods, and often with less-than-noteworthy results. But somehow, adding this timeless combination to cottage cheese induces a miraculous transformation in an otherwise drab food. We get a lot of raised eyebrows for this one, but we swear it makes the cottage cheese taste like cheesecake.

2 cups cottage cheese

1 teaspoon cinnamon

1½ tablespoon sugar

2 tablespoons raisins

In a small bowl, combine cottage cheese, cinnamon, sugar, and raisins. Serve on toast for a hearty breakfast or tasty snack.

Midnight Cornmeal Pancakes

price
$12
servings
4
price per serving
$3

W
e love to make these mouth-watering pancakes for dinner, breakfast, lazy weekend brunches, or even midnight snacks. Sometimes we even travel with Jiffy mix so we can make them wherever we go. They’re perfect for crowds and delicious as cold finger food the next day. Just add a drop of maple syrup or a sprinkle of powdered sugar for the yummiest pancake in the world.

1 box corn muffin mix (Jiffy brand works well)

2 eggs

¾ cup milk

2 tablespoons butter, melted (plus more for greasing pan)

2 bananas, cut up

1 cup chopped pecans

1 tablespoon butter

Maple syrup

Mix together cornmeal mix, eggs, milk, and melted butter in large bowl. Add bananas and pecans; mash banana chunks into mixture. Heat 1 tablespoon butter in frying pan on medium-high heat. Spoon mixture onto pan according to desired size of pancakes. When they start bubbling on top, flip them; cook 2–3 minutes on each side. Serve immediately with maple syrup.

Purple Potato Spanish Tortilla

price
$10
servings
4
price per serving
$2.50

W
henever we see vegetables in strange colors, we can’t help but buy them. We’ve come home with purple peppers, purple and yellow cauliflower, and white eggplant, to name a few. The purple potatoes in this Spanish tortilla make it look a bit unusual, but we’ve kept the traditional flavor and essence intact. But if you can’t find purple potatoes, any potato will do!

5 tablespoons olive oil, divided

3 purple potatoes, thinly sliced

1 red onion, thinly sliced

Salt and pepper to taste

9 eggs

Heat 3 tablespoons olive oil in a large pan. Add potatoes and onions with salt and pepper; cook 15 minutes, or until ingredients are soft. Beat eggs in large bowl 2 minutes. Pour potatoes and onions into bowl; fold into eggs. Add remaining 2 tablespoons olive oil to pan; pour mixture back into pan. Cook on stove over medium heat 10 minutes, or until eggs have almost set. Preheat broiler; broil 1 minute, until eggs are firm. Remove tortilla from pan; cool to room temperature before serving.

Slow-Cooked Rosemary Scrambled Eggs

price
$10
servings
4
price per serving
$2.50

I
f you have a minute to spare in the morning, try this recipe for scrambled eggs that are far superior to regular scrambled eggs. After making them once, you’ll say goodbye to memories of dry, gummy eggs and welcome a new version—creamy, soft, and delicious with a hint of fresh herbs.

8 eggs

4 tablespoon milk

2 teaspoon olive oil, divided

Salt and pepper to taste

4 stems fresh rosemary

4 ounces goat cheese

Whisk eggs, milk, 1 teaspoon olive oil, salt, and pepper together in a bowl. Heat remaining olive oil in a pan over low heat; add egg mixture and rosemary stems. Cook over low heat, stirring constantly, 5 minutes, or until eggs are cooked. Stir in goat cheese during last 30 seconds. Remove rosemary stems. Serve hot.

PART II: BIG DISHES

POULTRY

Roasted Chicken with Tomatoes and Potatoes

price
$20
servings
4
price per serving
$5

T
his is a simple and healthy weeknight recipe, made a little bit special by a tasty gravy that goes deliciously over the chicken and vegetables without overwhelming them. It’s a main-course dish served along with a simple salad.

2 red onions, quartered

½ pound new potatoes, quartered

2 Roma tomatoes, quartered

2 yellow tomatoes, quartered

1 cup Kalamata olives, pitted

¼ cup fresh rosemary, coarsely chopped

¼ cup fresh thyme leaves

4 tablespoons olive oil, divided

1 whole chicken, cut into parts

Salt and pepper to taste

Juice of 1 lemon

1½ cups chicken broth

1 tablespoon flour

1 tablespoon whole-grain mustard

Preheat oven to 375°F. In large bowl, combine onions, potatoes, tomatoes, olives, rosemary, and thyme; toss with 2 tablespoons oil. Rub remaining 2 tablespoons oil over chicken; sprinkle with salt and pepper. Arrange chicken in large baking dish; surround with potatoes, tomatoes, onions, and olives. Squeeze lemon juice on top; bake 20 minutes. Pour chicken broth over top; cook 45 minutes to 1 hour, until cooked through. Remove from oven; carefully pour pan juices into saucepan and skim fat. Heat on low heat; whisk in flour, mustard, salt, and pepper. Simmer 5 minutes; remove from heat. Serve chicken and vegetables topped with pan gravy.

Top-Secret Turkey Chili

price
$18
servings
6
price per serving
$3

A
lex learned this method of chili preparation from a close friend and mastermind chili chef. Because it’s a method, let the recipe act as a guidebook rather than an instruction manual. We traditionally make a batch every fall, and the flavors are hot enough to warm the soul as well as the body. It’s perfect comfort food for curling up with a good book or for serving with beer and guacamole to friends.

6 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1½ pounds ground turkey

1 tablespoon chili powder

½ tablespoon oregano

Salt and pepper to taste

2 bell peppers, chopped

½ jalapeño pepper, seeds removed, chopped

1 (29-ounce) can diced tomatoes

1 (29-ounce) can black beans

1 (29-ounce) can red kidney beans

1 (29-ounce) can pinto beans

Cheddar cheese, shredded, for garnish

Cilantro, chopped, for garnish

Heat 3 tablespoons olive oil in a large pot; sauté onions and garlic 5 minutes. Add ground turkey; cook additional 5–7 minutes. Season with chili powder, oregano, salt, and pepper. Add bell and jalapeño peppers; cook until softened. Add tomatoes and beans; simmer 30 minutes. Adjust seasonings to taste. Garnish with cheese and cilantro and serve.

Barbeque Chicken Pizza

price
$20
servings
4
price per serving
$5

T
his alternative to classic pizza substitutes barbeque sauce for tomato sauce and Gouda for mozzarella, resulting in a sweet and smoky pizza pie that will make you question any loyalties you may have harbored toward more traditional varieties. Use a spicy barbeque sauce to add heat or sprinkle a few red pepper flakes over the top. During the summer, throw the chicken on the grill instead of opting for the pan-cooked version.

2 tablespoons olive oil

3 boneless chicken breasts

Salt and pepper to taste

cup barbecue sauce

1 recipe Homemade Pizza Crust

7 ounces smoked Gouda cheese, coarsely shredded

1 onion, thinly sliced

1 scallion, chopped

Preheat oven to 500°F. Heat oil in a skillet. Season chicken with salt and pepper; sauté until just cooked through, about 5 minutes per side. Transfer to plate to rest 5 minutes before slicing into strips. In a bowl, toss with ½ cup barbecue sauce. Roll out pizza dough; fit onto large baking sheet. Spread ½ of cheese over dough. Arrange chicken on dough; sprinkle onions on top. Drizzle pizza with remaining barbecue sauce; sprinkle with remaining cheese and scallions. Bake until cheese melts and crust is crisp, about 14 minutes. Remove from oven and serve hot.

Blue Cheese Inside-Out Turkey Burgers

price
$12
servings
4
price per serving
$3

T
he concept here is a cheeseburger with cheese already incorporated into the burger. There’s no need to melt an extra slice on top because these already have the melted, gooey smoothness of a cheeseburger built in. And whereas turkey burgers can sometimes turn out dry, the blue cheese keeps these incredibly moist and tasty. The idea can apply to beef burgers as well.

1¼ pounds lean ground turkey

1 onion, finely diced

1 garlic clove, diced

6 ounces blue cheese, crumbled (¾ cup)

¼ cup unseasoned bread crumbs

1 tablespoon Worcestershire sauce

¼ cup fresh flat-leaf parsley, chopped

1 teaspoon salt

½ teaspoon pepper

4 hamburger buns

Lettuce, sliced tomato, and sliced onion (optional)

In a large bowl, combine turkey, onion, garlic, blue cheese, and bread crumbs. Mix in Worcestershire sauce, parsley, salt, and pepper. Preheat the grill or a large skillet. Form 4 patties; grill 4 minutes on each side, until cooked through. Serve on a toasted bun with fixings, if desired.

“C” Spice-Rub Chicken

price
$10
servings
4
price per serving
$2.50

Y
ou don’t need a recipe to whip up this delicious rub for grilled chicken. Just head to your spice rack and combine a teaspoon of every spice that begins with the letter “C.” You’ll end up with a complex and creative rub that’s great for coating chicken (or roast pork, pork chops, or any other meat). This recipe could cost more or less than the estimated amount based on the number of spices you have in your pantry.

1 whole chicken, cut into quarters and pat dry

½ teaspoon cinnamon

1 teaspoon brown sugar

1 teaspoon kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon curry

1 teaspoon celery seed

1 teaspoon ground chipotle pepper

1 teaspoon cardamom

1 teaspoon chili powder

Preheat grill. Combine all dry ingredients in a bowl. Rub mixture into chicken pieces. Grill chicken 5 minutes on each side or longer for thicker chicken breasts, until cooked through.

Chicken with Figs and Rosemary Wine Sauce

price
$25
servings
4
price per serving
$6.25

W
e wish we could make this dish every night, but, unfortunately, truly beautiful fresh and plump figs are only available in late summer. While they are available at specialty food markets, we’ve also found them at fruit carts on the streets of New York for only a few dollars per pound. This recipe incorporates the sweet fig juice into a syrupy wine sauce with paprika and fresh rosemary. The chicken turns out incredibly moist and requires no marinating, which is why we love it for dinner parties.