The Frugal Foodie Cookbook (7 page)

1 cucumber, thinly sliced

½ red onion, thinly sliced

1 bunch radishes, thinly sliced

2 tablespoons fresh mint, chopped

2 tablespoons red wine vinegar

1 head romaine lettuce, chopped

Preheat oven to 375°F. Place beets in a roasting pan; sprinkle with salt, pepper, and 2 tablespoons olive oil. Roast until beets are easily pierced with a knife, about 1 hour. Let cool, then peel off skins and slice into ¼" pieces. Place cucumber in bowl; add onions and radishes. Mix together mint, olive oil, and vinegar, then add to cucumber and radish mixture. Divide lettuce among 4 plates; top with beets, then cucumber and radish mixture.

Classic Chicken Caesar

price
$15
servings
5
price per serving
$3

N
o one we know will attempt a Caesar salad when we’re around because it’s understood that no recipe will surpass this one. We make it frequently for dinner, but also bring it to picnics and serve it as an appetizer for dinner parties. It’s a classic recipe, distinguished by its signature lemony dressing and a perfect lettuce-to-dressing ratio. As far as we’ve tasted, there’s no better recipe out there.

DRESSING:

2 garlic cloves

2 tablespoons kosher salt

3 tablespoons mayonnaise

Juice of 3 lemons, divided

Worcestershire sauce

Salt and pepper to taste

2 chicken breasts

2 tablespoons olive oil

1 lemon

1 clove garlic, crushed

2 heads romaine lettuce, chopped

Parmesan cheese, freshly grated

CROUTONS:

1 French baguette, cut into 1" cubes

2 tablespoons olive oil

1 clove garlic, crushed

Salt to taste

In a large wooden salad bowl, crush 2 garlic cloves into salt; rub around bowl. Discard garlic. In the same bowl, whisk together mayonnaise and juice of 2 lemons; add a few dashes of Worcestershire sauce and season with salt and pepper. In a separate bowl, toss chicken with olive oil, juice of 1 lemon, garlic, salt, and pepper. On outdoor grill or under broiler, cook chicken 4–5 minutes on each side, until cooked through. Let rest 5 minutes; slice thinly. To make croutons, toss bread with olive oil, garlic, and salt; bake on baking sheet in 325°F oven 20 minutes. Toss dressing with lettuce and sprinkle with cheese. Add chicken and croutons before serving.

Vietnamese Chicken and Mint Salad

price
$24
servings
8
price per serving
$3

T
his is the salad that launched our obsession with Asian-inspired salads. And although we experimented with many salads during that time, this one remains our favorite. It requires a good amount of chopping, but it’s worth the amazing combination of sweetness, tang, and crunch that results. If you can, save some in the refrigerator for the next day—the flavors meld together even more delectably over time.

1 chili pepper, minced

2 garlic cloves, minced

1 tablespoon sugar

1½ teaspoons rice wine vinegar

1½ tablespoons lime juice

1½ tablespoons fish sauce

1½ tablespoons vegetable oil

¼ medium onion, thinly sliced

1 teaspoon black pepper

½ head cabbage, shredded

1 medium carrot, cut into thin strips

2 cooked chicken breasts, cut into thin strips or shredded

Bunch of fresh mint, plus more for garnish

Salt to taste

In a bowl, combine chili pepper, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper. In a large bowl, mix cabbage, carrot, chicken, and mint. Pour dressing over cabbage mixture; toss well. Add salt; let sit in the refrigerator for least 15 minutes before serving cold.

Winter Blood Orange Salad

price
$12
servings
4
price per serving
$3

W
hen we make salad as a main course, we feel pressure to weigh it down with nuts, cheese, and other proteins to make sure it is filling enough. While we love dinner salads, there is still something to be said for just lettuce, avocado, and blood oranges. Add a simple citrus dressing and enjoy the combination of these three ingredients.

DRESSING:

½ cup olive oil

cup lemon juice

1 tablespoon sugar

1 small shallot, diced

Salt and pepper to taste

2 cups mixed greens

1 Haas avocado, sliced

1 blood orange, sectioned

Mix dressing ingredients in a small bowl; whisk until combined. Arrange lettuce, avocado, and blood oranges on a plate and add dressing.

PART I : SMALL DISHES

SOUPS

Mixed Mushroom Soup

price
$6
servings
4
price per serving
$1.50

I
t’s impossible to imagine a soup simpler than this one. It’s extremely healthy and comes together in less than 30 minutes. You can use frozen mushrooms from a bag, so keep some handy and you’ll be able to make the soup anytime.

1 onion, finely chopped

2 tablespoons olive oil

10 ounces mixed mushrooms

½ teaspoon fresh thyme

2 cups chicken stock

Salt and pepper to taste

½ cup milk or cream (optional)

In a medium saucepan, sauté onions in olive oil until soft. Add mushrooms and thyme; continue to cook until mushrooms soften. Add 1 cup of stock; cook 5 minutes. Let soup cool slightly, then add soup to blender; blend until smooth. Add additional stock to blender until desired consistency is reached. Season generously with salt and pepper. Add milk or cream, if desired, for a creamy consistency.

Bok Choy Soup

price
$16
servings
4
price per serving
$4

W
e haven’t figured out why, but Mondays are often Asian soup nights for us. We love ordering noodle soups at restaurants and began to experiment with our own versions at home, throwing in different vegetables and proteins. This is one of our favorites, as the bok choy lends the broth a subtle but delicious twist, and the poached chicken adds protein for a satisfying one-dish meal.

3 scallions (plus 1 additional for poaching chicken)

1 tablespoon minced ginger (plus 1" piece sliced, for poaching chicken)

2 teaspoons soy sauce (plus 1 additional for poaching chicken)

2 chicken breasts, poached and sliced

4 cups chicken stock

2 tablespoons rice vinegar

2 tablespoons mirin (Japanese sweet rice wine)

2 cups shitake mushrooms, sliced

6 baby bok choy, cut into ½" pieces

To poach chicken, add 1 scallion 1" piece ginger, and 1 tablespoon soy sauce to a medium saucepan filled with water; bring to a boil. Add chicken; turn off heat. Cover tightly and let sit 45–55 minutes (depending on size of chicken breasts), until chicken is cooked through. Remove and let cool; slice into strips and set aside. In a large pot, combine stock, soy sauce, rice vinegar, mirin, and ginger; bring to a boil. Add mushrooms; reduce heat and simmer 5 minutes. Add bok choy, scallions, and chicken; cook 3–5 minutes, until bok choy is soft. Adjust seasonings if necessary, spoon into bowls, and serve.

Butternut Squash and Apple Soup

price
$18
servings
12
price per serving
$1.50

T
his soup tastes like the cool crispness and snug coziness of fall swirled into a bowl of velvety goodness. The apples lend the soup a bright, sweet flavor, the texture is soft, and the color is sunny and warm. Plus, the little apple strips add a delicate and gorgeous garnish guests will love at an autumn dinner party.

3 tablespoons olive oil

2 onions, finely chopped

3 pounds butternut squash, peeled and chopped into 2" pieces

4 Gala apples, peeled and chopped into 2" pieces

1 teaspoon cinnamon

6 cups chicken stock

½ teaspoon nutmeg

1½ cups apple cider

Salt and pepper to taste

1 Granny Smith apple, cut into very thin strips (for garnish)

Heat olive oil in a large pot; add onions and sauté until soft and slightly browned. Add squash, Gala apples, cinnamon, and nutmeg; cook, stirring frequently, about 15 minutes. Add apple cider and chicken stock; bring to a boil 3 minutes. Reduce heat to medium; cook, partially covered, until squash is soft, about 30 minutes. Cool slightly, and transfer batches of soup to blender; blend until smooth. Return everything to pot; season with salt and pepper. Pour into bowls and garnish with a few slices of Granny Smith apples.

Creamless Broccoli Soup

price
$10
servings
4
price per serving
$2.50

G
rowing up, we loved soup with huge chunks of broccoli swimming in milky, cheesy broth. Although we can’t tolerate soup with that much dairy anymore, we sometimes crave it anyway. As a result, we devised this recipe to recreate the smoothness of creamy broccoli soup without adding cream. The potatoes keep it thick and smooth, and the result is a soup that satisfies our cravings without any side effects.

3 tablespoons olive oil

1 cup onion

4 small potatoes, cut into chunks

2 leeks, sliced

1 carrot, sliced

3 tablespoons mustard seed

1½ pounds broccoli, cut into florets

5 cups chicken stock

Juice of 1 lemon

Salt and pepper to taste

Parmesan cheese or sour cream for garnish (optional)

Heat oil in a large pot. Add onion, potatoes, leeks, carrot, and mustard seed; cook 5–7 minutes. Add broccoli and stock; simmer 20 minutes, or until vegetables are soft. Cool slightly, then working in batches, blend in blender until smooth. Return to pot, and add lemon juice, salt, and pepper. Garnish with Parmesan cheese or sour cream, if desired, and serve.

Spicy Black Bean Soup

price
$12
servings
6
price per serving
$2

T
his ranks among our most delicious and favorite go-to recipes for any occasion. Not only is it extremely inexpensive and easy, the ingredients meld lusciously into a bold soup that’s overflowing with spicy Latin flavors. The soup is so thick and textured that you can even scoop it up with chips or carrots. Make a vegan version by substituting vegetable broth for beef broth.

4 carrots, diced

2 medium onions, diced

1 garlic clove, chopped

2 tablespoons olive oil

1 tablespoon ground cumin

¼ teaspoon cayenne

1 teaspoon ground coriander

4 cups beef broth

½ cup long-grain rice

2 (16-ounce) cans black beans with liquid

¼ cup sherry (or substitute cooking sherry for a more frugal option)

Salt and pepper to taste

In a large stockpot, cook carrots, onions, and garlic in oil over moderate heat until softened, about 3 minutes. Stir in cumin, cayenne, and coriander; cook 1 minute. Add broth, rice, and beans; bring to a boil and then simmer 20 minutes, or until rice is soft. Cool slightly, then using a blender, purée half of mixture; return to pot. Stir in sherry and salt and pepper.