Serious Eats: Recipes - Eat for Eight Bucks

Eat for Eight Bucks: Lemon Shrimp with Mustard-Herb Roasted Onions

2011-04-05T21:00:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

Shrimp is not exactly cheap, but there are degrees of not-cheap. If you take on the burden of shelling and cleaning the shrimp yourself, you've already cut the price on a pound down at least a couple of bucks. Make sure you don't get jumbo shrimp (pricier) and you're sticking within the EfEB budget.

This method for shrimp is inspired by Mark Bittman: cooking the shrimp fast in a hot oven. The flavor is inspired by Amanda Hesser, who zests citrus to flavor the quick-cooking shrimp. The onions are all mine: they're the cheapest accompaniment I could think of, and by flavoring them with pantry basics (mustard, dried herbs, and red pepper), you roast them into the perfect foil for the juicy, lemony shrimp.

Shopping List: 1 pound shrimp, shell-on, $7.99
Pantry Items: Olive Oil, Mustard, Dried Thyme, Salt, Pepper, Lemon, Red Pepper Flakes, Onions
Total Cost (for 2 portions): $7.99

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, In The Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

Special equipment: Roasting pan

Ingredients

serves 2, active time 10 minutes, total time 30 minutes

3 tablespoons olive oil
1 teaspoon prepared Dijon mustard
1/2 teaspoon dried thyme
Salt
Freshly ground black pepper
1 lemon, zested and juiced
Red pepper flakes
3 large onions, sliced about 1/4-inch thick
1 pound shell-on shrimp, trimmed, cleaned, and patted dry

Procedures

Preheat oven to 400°F. In a medium mixing bowl, combine 1 tablespoon olive oil, the mustard, 1/4 teaspoon thyme, a pinch of salt, freshly ground pepper, and the juice of half the lemon. Mix together, then add the onions and toss well. Spread on a baking sheet and bake for 12-15 minutes, until the onions are just brown around the edges. Remove from the oven, and raise the heat to 450°F.
While the onions are cooking, rinse out the mixing bowl. In the same bowl, combine the zest of the lemon, the red pepper flakes, the remaining lemon juice, and 2 tablespoons olive oil. Add a pinch of salt and the shrimp, and toss to distribute.
Scoop the shrimp and all its oil on top of the onions. Return to the oven and cook 5 minutes, until the shrimp are pink and cooked through.
Serve immediately. You can eat these shrimp plain, or pile them on top of rice or quinoa.

Eat For Eight Bucks: Crunchy Chicken Salad Sandwiches with Bacon

2011-03-22T19:15:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

As spring approaches, I feel less hesitant about presenting a sandwich as dinner food. Me, I'm happy when two slices of bread protect just about any filling, but I'm also the type who's plenty satisfied with a $1.50 slice of pizza stuffed in my face on the street. In spring and summer, a sandwich is totally justifiable, easy to prepare, cool, and transportable for when the time comes to eat outdoors.

The most economical time to make this sandwich is after you've simmered a pot of chicken soup. Salvage the soup chicken from the pot, shred it, and you're good to go. Other times, just buy a couple chicken thighs, as in the recipe below, and poach 'em.

Our philosophy with sandwiches is to add a little something extra, whether it's chipotle mayo, pickled shallots, or buttery pears. Here, bacon is the classic, indulgent "extra." When it's really summer, a thick slice of tomato would be a nice addition.

Shopping List: about 1 lb chicken thighs, $2.50; 3 slices bacon, $1; 4 slices bakery whole-grain bread, $1.00 (prorated); 2 scallions, $0.25 (prorated); 2 carrots, $0.50; 2 stalks celery, $0.50 (prorated)
Pantry Items: Onion, Apple Cider Vinegar, Salt, Mayonnaise, Pepper
Total Cost (for 2 portions): $5.75

Ingredients

serves 2, active time 15 minutes, total time 1 hour

1 pound boneless, skinless chicken thighs
2 small carrots, 1 cut into rough chunks, the other diced
1 small onion, halved
2 medium celery stalks, 1 cut into rough chunks, the other diced
2 scallions, halved lengthwise and thinly sliced
2 teaspoons apple cider vinegar
Salt
3 slices bacon
4 tablespoons mayonnaise
Freshly ground pepper
4 slices bakery whole grain bread

Procedures

Poach the chicken: add the chicken thighs, the rough chop carrot, onion, and rough chop celery to a medium pot with a lid. Cover with water. Bring to a boil over medium-high heat. Skim any foam from the top, and reduce heat to low. Cover the pot and simmer until the chicken is cooked, about 20 minutes. Remove chicken to a plate, let cool, then shred. Chicken can be cooked and shredded up to 3 days in advance and stored in refrigerator.
In a medium mixing bowl, toss the scallions with apple cider vinegar and salt. Set aside.
Add bacon in single layer to large skillet. Cook over medium to medium-low heat, turning occasionally, until crisp and well rendered (about 10 minutes total). Drain on paper towels, then break each slice in half.
Add the shredded chicken, mayonnaise, diced carrots, and diced celery to the mixing bow with the scallions and vinegar. Mix to combine. Season to taste with salt and pepper.
Toast bread. Divide chicken salad evenly on top of two slices of bread. Top with bacon and close sandwiches. Serve.

Eat For Eight Bucks: Smoked Mozzarella Pizza with Radicchio and Onion Jam

2011-03-15T21:30:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

Pizza is my go-to cheap meal whether I'm out and about, or cooking at home. The dough is relatively easy to make from scratch, and if you're really feeling thrifty, this is certainly the way to go. On the other hand, it can also be really easy to pop into your favorite corner joint and pick up a premade ball of dough. My corner pizzeria charges $3 for a large ball, which is a few bucks cheaper (and certainly tastier) that the store-bought frozen varieties.

Making pizza at home becomes a great vehicle for leftovers. I've found some of my most creative and interesting topping combinations by simply dumping a few Tupperware containers on top, adding a lot of cheese, and hoping for the best.

This particular pie is one of the better results of this resourcefulness.

I recommend going through the numerous steps to make two key toppings: onion jam and roasted radicchio. The jam was sitting in my fridge for weeks, and after a few mornings of Fried Egg Sandwiches with Onion Jam, I turned to pizza to use up the remainder.

The jam adds excitement and moisture to an otherwise ordinary white pie, and the sweetness contrasts with the bitterness of the radicchio and smokiness of the mozzarella. Best of all, you can make both toppings in advance and throw the whole things together in less time it takes to order in a pie from the place around the corner.

Shopping List: 1 onion, $0.50; 1 head radicchio, $2; 1/3 pound smoked mozzarella, $2; 1 large ball pizza dough, $3 (If homemade, free!)
Pantry Items: Butter; Sugar; Salt; White Wine; Vinegar; Oil
Total Cost (for 2-4 portions): $7.50; or $4.50, if you make homemade pizza dough

Ingredients

serves 2-4

1 medium Spanish onion, halved and thinly sliced
2 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup white wine
1 tablespoons white wine vinegar
1 medium head radicchio, cut into ½ inch thick wedges
3 tablespoons olive oil
1 large ball pizza dough
1/3 pound smoked mozzarella, shredded

Procedures

Make the jam: Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Saute over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Let the jam come to room temperature, then transfer to an airtight container and keep in the fridge for up to 3 weeks.
Roast the radicchio: Adjust oven rack to middle position and preheat oven to 450°F. Toss the radicchio with 2 tablespoons of olive oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast in the oven until wilted and cooked through, about 15 minutes. Set aside. (This can be done 1 day ahead).
Raise the oven heat to 500°F. Divide the pizza dough in half and roll or stretch each into thin disks. Brush the dough with the remaining olive oil. Sprinkle the cheese over the pizzas, dot with onion jam, and arrange the radicchio on top. Bake in the oven for about 10 minutes, until the pizzas are crusty. Cut into slices, or serve each individually on plates.

Eat for Eight Bucks: Coconut-Vegetable Rice Pilaf with Peppercorns

2011-03-08T20:00:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

We hear it often from budding cooks who have recently gotten their own apartments: stocking the spice rack is intimidating and confusing. Once you own oregano, cumin, chili powder, and dried coriander, making that bowl of chili is a breeze. But if you don't, even making a dish as budget-friendly as chili can become an expensive, annoying undertaking.

This rice pilaf gets much of its flavor from plain old pantry peppercorns, to the dismay of the rest of my stocked spice rack. By frying the whole peppercorns in oil at the beginning you extract much of their flavor; cooking them slowly with the rice mellows them enough to make them palatable. Vegetables, almonds, and fatty coconut milk add to the savoriness of the pilaf, but in large part the deliciousness of this hearty rice is owed to these peppercorns—which is good news for your wallet, no matter how stocked your spice rack is.

Shopping List: 2 cups basmati rice, $1.00; 1 zucchini, $0.75; 1 carrot, $0.50; 1 serrano pepper, $0.35; 1/4 cup sliced almonds, $1.00; One 14-ounce can coconut milk, $1.50.
Pantry Items: Canola Oil, Peppercorns, Onion, Salt, Sugar.
Total Cost (for 2 portions): $5.10

Special equipment: Dutch oven

Ingredients

serves 4, active time 15 minutes, total time 45 minutes

2 cups white basmati rice
1 tablespoon canola or other neutral oil
1 teaspoon whole black peppercorns
1/2 large onion, sliced (about 1 1/2 cups)
1 zucchini, trimmed and sliced into thin half moons
1 carrot, peeled, trimmed, and sliced into thin half moons
1/2 serrano pepper, seeded, trimmed, and minced
1/4 cup sliced almonds
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 14-ounce can coconut milk
1 1/4 cups water
fresh cilantro for garnish (optional)

Procedures

Preheat the oven to 375°F.
Rinse the rice in several changes of water, until the water that runs off is clear. Let drain while you prepare the rest of the pilaf.
Over high heat, warm the oil in an oven-safe Dutch oven with a lid. After about 1 minute, put in the peppercorns and cover with the lid. Let cook for about 1 minute—you’ll hear a few of them popping.
Lower the heat to medium and add the onions. Cook for 2 minutes, then add the carrots, the zucchini, and the Serrano. Cook for another 4-5 minutes, until all the vegetables are tender. Add 3 tablespoons of the almonds and cook for about 1 more minute, to toast them lightly. Sprinkle with ½ teaspoon salt.
Add the rice and stir to distribute it with the vegetables. Pour in the coconut milk, the water, and the remaining teaspoon of salt. Return the heat to high, bring to a boil, give it one more stir, then cover and place in the oven.
Bake for 25 minutes, until the water is fully absorbed. Remove from the oven and leave to steam, lid on, for another 5 minutes. Sprinkle with the remaining tablespoon of almonds and some cilantro.

Eat For Eight Bucks: Cumin Roasted Cauliflower Soup

2011-03-01T23:00:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

While I tend to get fussy with my main courses, my favorite vegetable sides always remain simple as can be. I get this from my mother, who accompanies every meal with a vegetable, roasted to perfection. One of the best sides in her blue plate special repertoire is Cumin-Roasted Cauliflower, sprinkled with a little lemon juice.

In truth, I would be happy with most of these sides (especially the cauliflower) in a main course portion, especially if I was allowed to eat them with my fingers. This has nothing to do with thrift, but when I am looking to save a few bucks, I start with vegetables and see how I can make them into an acceptable meal for company, who might be less likely to want a bowl full of cauliflower for dinner.

I realized that by turning my favorite side into a soup, I could indeed get away with serving a bowl full of cauliflower to guests. This soup is simple: basically my cumin-roasted cauliflower pureed with stock and a little bit of cream, garnished with cilantro. The result is fragrant and velvety.

Shopping List: 1 had cauliflower, $2.50; 1 onion, $0.50; 1 quart stock, $3; 1/4 cup heavy cream, $0.40 (prorated)
Pantry Items: Oil; Salt; Cumin; Garlic
Total Cost (for 2-4 portions): $6.40

Ingredients

serves 2-4, total time 35 minutes

1 medium head cauliflower
2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon salt
1 large onion, diced
1 garlic clove
3-4 cups chicken or vegetable stock
Cayenne Pepper
¼ cup heavy cream
Cilantro for garnish (optional)

Procedures

Adjust oven rack to middle position and preheat oven to 400°F.
Cut cauliflower into 2-inch florets. On a parchment-lined baking sheet, toss cauliflower with 1 tablespoon of oil, salt, and cumin to coat. Roast in the oven until the cauliflower is just beginning to turn golden brown, but still has a little bite to it, about 20 minutes.
In a medium Dutch oven or lidded saucepan, heat the remaining oil over a medium flame. Add the onion and cook until translucent, about 5 minutes. Add the garlic and saute for an addition minute. Add the cauliflower, stock, and a dash of cayenne, and bring to a boil. Partially cover, reduce heat to medium, and simmer until the cauliflower is very tender, about 10 minutes.
Puree the soup using an immersion blender, or a standing blender. Return to the pot and add the cream. Thin the soup as necessary with additional stock until you reach your desired consistency. Taste for seasoning, and add more salt and cayenne to taste.
To serve, ladle the soup into bowls and garnish with cilantro.

Eat for Eight Bucks: Rice Bowl with Miso-Marinated Flank Steak

2011-02-22T20:30:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

It's hard to imagine steak as the center of a budget meal. Just recently, I spent $40 on steak for a special-occasion filet mignon dinner for three, which, though vastly cheaper than eating filet at The Palm, is a bit draining on the wallet, to say the least.

There are two tricks to incorporating red meat into a budget meal. One, buy cheaper meat. The very cheapest meats tend to need a long, slow braise, but skirt and flank steak are good options for grilling or searing. Two, stretch that meat further. This idea is enabled by bowls full of carbs—best of all, a big bowl of pantry-staple white rice.

Now if you have to buy a tub of miso to make this meal, you will go over budget—it can be expensive at many supermarkets, but it's cheaper if you head to Chinese markets. You also may have to increase or decrease the amount of steak you buy, depending on the deals you find at your particular store. But if you're eating for only $8, the rice fills you up and the small-ish portion of steak is a treat.

Shopping List: 2/3 pound flank steak, $6.75; 1 tablespoon white miso, $0.10 (prorated); 1/2 pound carrots, $0.50.
Pantry Items: Mirin, Rice Wine Vinegar, Soy Sauce, Sesame Oil, Salt, Oil, Honey, White Rice, Sesame Seeds
Total Cost (for 2 portions): $7.35

Special equipment: Cast Iron Skillet, Baking Sheet

Ingredients

serves 2, active time 20 minutes, total time 3 hours

1 tablespoon white miso
1 tablespoon plus 1 teaspoon mirin
1 teaspoon rice wine vinegar
3 teaspoons soy sauce, plus more for serving
1 clove garlic, minced
1 teaspoon sesame oil
Salt
2/3 lb flank steak
3 medium carrots (about 1/2 pound), peeled and trimmed
4 teaspoons grapeseed or other neutral oil
1/2 teaspoon honey
Cooked short grain or jasmine rice
Sesame seeds (optional)

Procedures

Combine the miso, 1 tablespoon mirin, rice wine vinegar, 2 teaspoons soy sauce, garlic, sesame oil, and a pinch of salt in a small nonreactive bowl. Coat the steak in this marinade, flipping to get both sides. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 6. Remove from the refrigerator 30 minutes before cooking.
Preheat the oven to 400°F. Cut the carrots into planks about 3 inches long and ¼-inch thick. Place them in a bowl with 2 teaspoons grapeseed oil, 1 teaspoon mirin, 1 teaspoon soy sauce, and honey, plus a pinch of salt. Toss to combine, then spread on a parchment-lined baking sheet and bake on the top of your oven for 20 minutes, until the carrots are soft and browned on the bottom.
Heat a cast iron pan over medium-high heat for 5 minutes. Pour in the remaining 2 teaspoons grapeseed oil and tilt the pan to spread evenly. Place the steak in the pan and cook for 5-6 minutes, then flip and continue to cook until instant read thermometer registers 130°F when inserted into center for medium rare, about 5 minutes longer. Remove the steak to a plate and tent loosely with foil. Let rest for 5 minutes. Transfer the steak to a cutting board and cut it into ½-ich thick slices against the grain.
Fil two bowls with rice and arrange the carrot planks on top of each bowl. Stack half the steak slices on top of the carrots, and spoon any juice that's gathered on the plate on top. Sprinkle with sesame seeds, if using.

Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup

2011-02-15T20:15:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

Last fall, during the first bout of cold weather the season had to offer, Cara wrote about this Asian Noodle Soup. It was chicken-free and packed with good veggies—cabbage, carrot, peppers—and fresh cilantro. But should we call it Asian? That was a heated point of contention.

One commenter gave us a big old slap on the wrist for making cultural blanket statements, and said Cara's use of the term Asian to represent the dish's ingredients and flavors was like calling Spaghetti Pomodoro "European Spaghetti." But the dish stood out in my memory not just because it sparked a controversy, but because it sounded incredibly satisfying and delicious.

I liked the flavor combination so much that I decided to base this soba noodle dish off of it. Though shitakes are usually a bit pricey, they stretch a surprisingly long way in this soup. It's just as comforting as my mother's classic chicken noddle, but made even better by the addition of ginger, soy, and soba.

Shopping List: 4 scallions, $0.50; 1 knob ginger, $0.50; ¼ pound shitake mushrooms, $2.00; 1 quart stock, $3; 1/3 pound soba noodles, $0.75; 1/3 pound chicken, $1
Pantry Items: Oil; Shallot; Garlic; Soy Sauce
Total Cost (for 2-4 portions): $7.75

Ingredients

serves 2 to 4, active time 10 minutes, total time 20 minutes

1 tablespoon vegetable oil
1 shallot, thinly sliced 
4 scallions, thinly sliced (white and green parts divided) 
1 tablespoon minced ginger 
1 clove garlic, minced 
¼ pound shitake mushrooms, thinly sliced
1 quart chicken stock 
2 teaspoons soy sauce 
1/3 pound raw chicken breast (about 1 small), cut into strips
1/3 pound buckwheat soba noodles, broken in half
Sriracha (optional)

Procedures

Heat vegetable oil in a large stock pot or Dutch oven over a medium-low heat until shimmering. Add the shallot, white parts of the scallions, and the ginger, and sauté until soft, about 4 minutes. Add the mushrooms and the garlic and cook, stirring occaasionally, until the mushrooms have begun to release their juices and become tender, about 4 minutes.
Pour in the stock and soy sauce, and bring to a boil. Add the chicken and the noodles and simmer until the chicken is cooked through and the noodles are soft, about 9 minutes, or as specified on the package. Add half of the remaining green scallions to the pot. Taste for seasoning: if lacking in salt, add more soy; if you like spice, add some Sriracha. To serve, ladle into 4 bowls and eat immediately, garnished with the remaining scallions.

Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges

2011-02-08T20:30:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

One of my favorite meals these days is a whole chicken roasted on top of potatoes. The chicken is flavorful with garlic, olive oil, and herbs. The potatoes are perhaps even better: they get seasoned with the chicken's juices, plus more olive oil and more herbs.

Easy as it may be, roasting a whole chicken isn't that cheap, and it takes a while. So I've been experimenting with roasting chicken thighs and legs, and trying to add flavor even during a shorter cooking time. In my experiments, I haven't eliminated the potatoes, since they're cheap and so filling.

My most successful variation throws a couple hours of marinating into the mix. The marinade includes cider vinegar, whole grain mustard, and maple syrup, which is a nice, mild change of pace from honey in a recipe like this; it both sweetens the chicken and helps it develop a beautiful crust. The prep is easy, but when you pull the pan out of the oven, no one would ever guess it.

Shopping List: 4 chicken thighs (about 1.15lb), $3.75; 1 1/2 lb Yukon Gold potatoes, $1.75; 1 tablespoon whole grain mustard, $0.10 (prorated)
Pantry Items: Olive Oil, Vinegar, Maple Syrup, Salt, Pepper, White Wine
Total Cost (for 2 portions): $5.50

Special equipment: Baking Dish, Frying Pan

Ingredients

serves 2, active time 10 minutes, total time 3 hours

1 tablespoon cider vinegar
2 tablespoons maple syrup
3 tablespoons olive oil
1 tablespoon whole grain mustard
1 teaspoon kosher salt
freshly ground pepper
4 chicken thighs, bone-in and skin on (1-1.25lb)
1 1/2 lb large Yukon Gold potatoes
2 tablespoons white wine

Procedures

In a bowl large enough to hold the chicken, combine the vinegar, maple syrup, 1 tablespoon olive oil, mustard, ½ teaspoon salt, and a few grinds of freshly ground pepper. Put the chicken thighs in the bowl and toss to coat with the marinade. Place in the fridge and let marinate for 2-3 hours.
When ready to eat, preheat the oven to 350°F.
Cut the potatoes into 8 wedges each—6 if they’re small. Place them in a 9 x 13-inch ceramic baking dish and toss with 1 tablespoon olive oil and ½ teaspoon salt. Bake for 15 minutes, until they are starting to cook but definitely not done.
Warm the remaining tablespoon of oil over high heat in a heavy frying pan or saucepan large enough to fit all the chicken. Let any excess marinade drip off the chicken, then place each piece skin side down. Cook for 3 minutes, until the skin is brown and comes off the pan easily, then flip and cook another 2-3 minutes on the second side. Remove the chicken from the pan and place on top of the potatoes.
Pour the marinade and the wine into the frying pan and let come to a simmer, scraping the bottom of the pan to get up all the sucs. Pour the marinade mixture over the chicken and the potatoes.
Turn the oven temperature to 400°F. Roast the chicken and potatoes for 20-30 minutes, until the potatoes are fully cooked and the juices from the chicken run clear. (If you're not sure, cut into the chicken to check that it's no longer pink.) Remove from the oven and serve immediately.

Eat For Eight Bucks: Butternut Squash and Scallion Risotto

2011-02-02T15:00:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

I've never been one for spending Valentine's Day in a restaurant. For one, the menus are as overwrought with clichés as they are overpriced. The scene is usually packed with a mixture of lovey-dovey lifer couples and awkward third dates. Under normal circumstances, this makes for excellent people watching, especially if you yourself are on an awkward third date. But really, it kills the romance.

On the other hand, I think there's nothing more romantic than cooking a meal and cozy-ing up at home. If you are one of those old or soon-to-be married couples, you can make the meal together. If you are still testing the waters and hoping to seal the deal, try impressing your date with a meal that's as easy as it is elegant. For the latter, my answer is risotto.

Risotto gets a bad rap for being difficult. I happen to think the opposite. And the reputation of this dish will only further yours if you pull it off. Try cooking the rice until nearly al dente, turning off the heat, taking a shower, and waiting for your date to arrive. Once he/she is in the door, turn the heat back on, pour yourselves a glass of wine (from the bottle that's already opened), and show off your cooking prowess by giving the dish the last few stirs.

Shopping List: 1 small butternut squash, $2.25; Purchased stock, $2.00; scallions, $0.50; 1/4 cup white wine, $0.50;
Pantry Items: Olive Oil, Shallots, Garlic, Salt, Arborio Rice
Total Cost (for 2 portions): $5.25

Special equipment: Heavy-bottomed saucepan or Dutch oven

Ingredients

serves 2-3, active time 30 minutes, total time 30 minutes

1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
1 quart chicken or vegetable stock
2 tablespoons olive oil
1 shallot, sliced
3 scallions, thinly sliced (white and green parts divided)
2 garlic cloves, minced
¾ cup Arborio rice
1/4 cup dry white wine

Procedures

Place the squash and the stock in a medium saucepan over high heat. Simmer, uncovered, until the squash is tender, about 15 minutes. Set aside over low heat to keep warm while you proceed with the recipe.
Coat a dutch oven or deep sauté pan with the olive oil, and set it over medium heat. Add the the shallot, white parts of the scallions, and garlic and cook until fragrant and beginning to brown, about 3 minutes. Add the rice and continue to stir until the grains are covered in oil and beginning to toast, about 1 minute. Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 3 minutes. Turn the heat down to medium-low, and add 1 cup of the warm stock, stirring occasionally until the rice has absorbed the liquid.
Continue adding stock to the pot in ½ cup portions, stirring occasionally until each batch is absorbed before adding more. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat.
When the rice is nearly cooked through, add the remaining stock and the squash cubes. Stir in the green parts of the scallions, reserving some for garnish. To serve, ladle the risotto into bowls and sprinkle with the remaining scallions.

Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream

2011-01-25T20:45:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

If I have tortillas in the fridge, I can always make a meal. Whether my stock of tortillas gets used for tacos, enchiladas, or quesadillas, it is invaluable. Inexpensive ingredients, even leftovers, are infinitely more appealing when wrapped in a plain old supermarket tortilla—warmed, crisped, and filled.

Cheese is the obvious answer to what goes inside a quesadilla. Freshly roasted tomatoes are a little more counterintuitive, when we're talking cheap and when the season is winter. But pints of cherry tomatoes are relatively flavorful, even in January, and roasting them brings out all their sweet fruity tones—so much so that a bite into one of these quesadillas could almost transport you to summertime. A dollop of herbed sour cream on top brings all the flavors together and makes the presentation plenty attractive to serve to a guest.

Shopping List: 3 tortillas, $1.50 (prorated); 4.5 ounces white cheddar, shredded, $2.25; 1 box cherry tomatoes, $2.50; 1 cup fresh spinach, $0.75; 1/4 cup sour cream, $0.50 (prorated); 1/2 cup cilantro, $0.50 (prorated)
Pantry Items:Olive Oil, Sugar, Salt, Cayenne Pepper
Total Cost (for 2 portions): $8.00

Ingredients

serves 2, active time 10 minutes, total time 10 minutes

1/4 cup sour cream
1/2 cup cilantro leaves
1 dash cayenne pepper
Kosher salt
1 pint cherry tomatoes
1 teaspoon sugar
2 tablespoons olive oil
Three 10-inch flour tortillas
4.5 ounces white cheddar, grated
1 cup fresh spinach

Procedures

Adjust oven rack to middle position and preheat the oven to 350°F. In small bowl, combine sour cream, cilantro, and cayenne. Season to taste with salt.
In large cast iron skillet or baking dish, toss tomatoes together with 1 teaspoon salt, sugar, and olive oil. Bake in oven until tomatoes have released a lot of liquid and their skins have begun to burst, 15 to 20 minutes.

Turn heat up to 450°F and cook until skins are blistered, about 10 minutes. Remove from oven.
Divide the shredded cheese between three tortillas, arranging it on one-half of each. Top each with 1/3 of the spinach and about 10 tomatoes (you may have a few leftover).
Heat 12-inch cast iron skillet or grill pan over medium heat for 4-5 minutes. Fold tortillas in half and place 2 in skillet with cheese layer on the bottom. Cook until both sides are toasted and cheese is melted, flipping once halfway through cooking, 3 to 4 minutes.
Cut each quesadilla into quarters and arrange 6 on each plate. Top with cilantro cream and serve.

Eat For Eight Bucks: Black Bean and Sweet Potato Chili

2011-01-18T20:30:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

Around this time two years ago, my best friend Keith and I hosted a chili cook-off. It was a memorable night of friendly competition. But perhaps the most notable part of the evening was that I made a vegetarian chili. And it won.

Meat chili is always delicious, and Keith's was no exception (a riff on this one). But we were cooking for 20 people, and part of my silent post-victory gloating had to do with the fact that his 10 pounds of losing brisket chili cost so much more than my winning humble cans of beans.

This recipe is not the same as that winning chili—I've been experimenting ever since with different veggie variations that put the old bowls of ground beef to shame. In this version, black beans get beefed up with chunks of sweet potatoes. The result is rich, sweet, and spicy, and should you be cooking for a group of your friends for the Super Bowl, it could be the perfect cheap option to impress your guests, even the guys.

Shopping List: 2 bell peppers, $0.50; 3 cans black beans, $2.50; 1 chipotle chile, $0.15 (prorated), $0.25; cilantro, $0.25 (prorated); 1 bottle of beer, $2.00; 1 can tomatoes, $2.00; 1 pound sweet potatoes, $1.00
Pantry Items: Olive Oil, Onion, Garlic, Salt, Cumin, Chili Powder
Total Cost (for 2 portions): $7.65

Ingredients

serves 4

1 tablespoon olive oil
1 medium yellow onion, diced
1 orange pepper, diced
1 red pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
One 15-ounce can diced tomatoes
Three 15-ounce cans black beans, rinsed and drained
1 small chipotle chile pepper in adobo sauce, minced
¼ cup chopped cilantro stems
Kosher salt
1 bottle dark beer
1 pound sweet potatoes, peeled and cut into 1-inch cubes
¼ cup chopped cilantro leaves
1/2 lime (optional)
sour cream (optional)

Procedures

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.
Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.

Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

2011-01-11T20:15:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

Crepes are as simple as pancakes, but so much more elegant, at least in the dinner hours. Crepes and pancakes have the same ingredients, just in different proportions. Those ingredients--flour, eggs, milk, and butter or oil--are cheap, and the most basic of all the pantry items.

When I lived in France, my host mother used to heat up purchased buckwheat crepes with ham and eggs as a dinner last resort, when she was short on time and ingredients. Though she was a good cook, I liked that simple meal as much as anything else she made. You can in fact buy pre-made crepes over here, too, but frying the crepes yourself adds only a little in the way of time and really nothing in the way of ingredients. If your appetite is hearty, you can also crack two eggs over each crepe without straying from the eight-buck budget.

Shopping List: 3 eggs, $0.50 (prorated); 1 leek, $1; 2 ounces gruyere, $2; 1/2 cup milk, $0.75
Pantry Items: Olive Oil, Flour, Garlic, Salt, Pepper, Butter
Total Cost (for 2 portions): $4.25

Ingredients

serves 2, active time 15 minutes, total time 35 minutes

1/2 cup milk
3 eggs
2 teaspoons olive oil
Salt
1/3 cup all-purpose flour
1 tablespoon butter
1 medium leek, washed well and sliced into thin half moons
1 clove garlic, minced
Freshly ground pepper
2 ounces gruyere, emmenthal, or fontina, shredded (about 1/2 cup)

Procedures

Blend milk, 1 egg, olive oil, pinch of salt, and flour in a mini prep or a blender. Set aside for 10-15 minutes.
In a small saucepan, heat 2 teaspoons butter over medium heat. Add the leeks and cook, stirring often, about 10 minutes, until the leeks wilt. Do not let them brown. Add the garlic and cook for 2 more minutes, until the garlic is transparent. Sprinkle with salt and pepper and set aside.
Preheat the broiler and set a rack at the highest level. Heat a 9 to 12-inch castiron pan over medium-high heat. Brush it with some of the remaining butter. Pour 1/3 cup of crepe batter into pan and tilt to spread it in an even, thin layer. Cook for about 3 minutes, until the top of the crepe looks dry and slightly bubbly. Using a small offset spatula, release the edges of the crepe from the pan and flip the crepe with your fingers.
Sprinkle half the leeks and half the cheese over the surface of the crepe, leaving a space in the middle for the egg. Crack 1 egg into this space, and sprinkle it with salt and pepper.
Transfer the pan to the oven and broil for 3-4 minutes, until the whites have cooked but the yolk is still runny. Slide the crepe onto a plate, folding it in half if you wish.
Make the second crepe the same way.
You will have enough batter for one more crepe; I recommend spreading it with butter and sprinkling with sugar and lemon juice for dessert.

Eat For Eight Bucks: Moroccan Red Lentil Soup

2011-01-04T14:45:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

When January 1st hits, my stomach can finally breathe a sigh of relief. I love the holidays and all, but after a while I begin to think that if I have to eat another sugar cookies or puff pastry canapé, I might explode. January is my time to detox, to get back to the sort of eating and cooking that takes up the other 10 months of the year, before Thanksgiving rears its carb-stuffed head.

But there's one problem: January is cold. And when the world outside my apartment screams stew but my body says salad, I'm torn. For these cold winter days, the answer is soup. This Moroccan lentil soup is both healthy and warm, light yet satisfying, jam packed with hearty ingredients and easy on the budget.

Shopping List: ½ cup red lentils, $0.50(prorated); 1 quart purchased stock, $2.00; 1 carrot, $0.25; cilantro, $0.25 (prorated); 1 lemon, $0.50
Pantry Items: Olive Oil, Onion, Garlic, Salt, Cumin, Ground Ginger
Total Cost (for 2 portions): $3.50

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, Big Girls, Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

Special equipment: Dutch Oven

Ingredients

serves 2-4, active time 10 minutes, total time 30 minutes

1 tablespoon olive oil
1 small yellow onion, finely diced
1 carrot, peeled and finely diced
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon kosher salt
½ cup dried red lentils
1 tablespoon tomato paste
4 cups chicken or vegetable stock (or water)
1 tablespoon fresh chopped cilantro leaves
1 tablespoon lemon juice

Procedures

Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, cumin, ground ginger, and salt and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock.
Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning.
Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.

Eat for Eight Bucks: Sardine Linguine with Sundried Tomatoes and Olives

2010-12-28T20:30:00Z

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

Sardines seem to be having a moment in the sun. They're not just an easy-to-prepare bachelor food, they're also, apparently, a health food—just see Alton Brown.

But I'm in it for the flavor. Gather a mess of Mediterranean ingredients and go to town. Chop up some pitted black olives, sweet and tangy sundried tomatoes, and fennel to complement the pungent fish. Throw in a bunch of peppery arugula leaves for good measure. Open the sardine can over a plastic bag, drain out the stinky oil, and dispose of the can immediately.

The mix of ingredients is salty, fresh, and pungent, and the sardines are fishy, but in a welcome way. Tasting this dish, I was converted into a sardine lover. If you'd like to join the cult, bookmark this to make in the early days of 2011, when a flavorful, yet healthful and cheap pasta sounds just about right.

Shopping List: ¼ cup black olives, $0.50; ¼ cup sundried tomatoes, $1; One 4-ounce can skinless boneless brisling sardines in oil, $1.50; ¾ lb linguine, $0.90; about 2 ounces fennel, $0.75 (prorated); 1 ounce baby arugula, $1; 1 lemon, $0.60; 2 tablespoon pine nuts, $0.50 (prorated).
Pantry Items: olive oil, garlic, salt, red pepper flakes, black pepper.
Total (for 2 servings): $6.75

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, Big Girls, Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

Ingredients

serves 2, active time 20 minutes, total time 35 minutes

¼ cup pitted black olives, coarsely chopped
¼ cup sun-dried tomatoes, coarsely chopped
1 can boneless skinless brisling sardines in oil, drained
¼ cup olive oil
¼ cup finely minced fennel bulb
2 cloves garlic, minced with salt
1 large handful baby arugula
2 tablespoons pine nuts, toasted
Red pepper flakes
Salt
freshly ground black pepper
juice of 1 lemon
¾ lb linguine

Procedures

In large bowl combine olives, sundried tomatoes, sardines, olive oil, fennel, garlic, arugula, and 1 tablespoon of pine nuts. Add red pepper flakes to taste, a pinch of salt, and a few grinds of black pepper. Squeeze half of the lemon, and toss to combine, breaking up sardines slightly (you still want them in chunks, not pulverized). Set aside for 30 minutes.
Bring large pot of heavily salted water to a boil over high heat. Add linguine. Cook until al dente according to package directions, about 11 minutes. Reserve ½ cup of pasta water and drain in colander.
Scoop linguine into bowl with sardine mixture. Toss to coat, drizzling in reserved water as needed to help sauce coat strands. Top with remaining pine nuts, juice from remaining half lemon, and freshly ground pepper.

Acorn Squash Crostini with Crispy Bacon and Sage

2010-12-21T19:30:00Z

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

We've always loved eating finger food, at catered events and at home, and we often find that it's just more delicious than whatever comes out as the main course. Our favorite finger food trick of all is to put any and all ingredients on top of a crusty piece of bread, then call it crostini.

This version, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but really it's easy and cheap. And so long as you have extra hands to put down festive cocktails and help assemble, you can make enough of these bites to spread holiday cheer to all of your friends. On the other hand, if what you're in need of is a main course, simply cut your slices of bread a bit larger, scoop more squash puree onto each slice, and sprinkle with copious amounts of bacon-sage topping. Voila—tartines for dinner!

Shopping List: 1 large acorn squash, $2.00; ¼ cup milk, $0.25 (prorated); 1 baguette, $2.00; ½ pound bacon, $2.00; 30 sage leaves, $1.00 (prorated).
Pantry Items: Butter, Salt, Olive Oil.
Total Cost (15 appetizer portions or 3 main course portions): $7.25

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, Big Girls, Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

Ingredients

serves 15, active time 30 minutes, total time 1 1/2 hours

1 large (1.5 pound) acorn squash, halved, seeds scooped out
4 tablespoons butter
Kosher salt
Freshly ground black pepper
¼ cup whole milk
½ pound bacon, roughly chopped
30 sage leaves
1 baguette, thinly sliced on the bias

Procedures

Preheat oven to 375°F. Place squash in parchment-lined baking pan. Melt 2 tablespoons butter in microwave and brush squash thoroughly, pouring any extra into squash cavity. Sprinkle with salt and pepper. Bake for 30-40 minutes, until the squash halves are easily pierced with knife.
Cool until easy to handle. Scoop out flesh and transfer to food processor. Add milk and process until smooth. Taste for salt, adding more as necessary. Set aside (this can be done up to 2 days in advance).
Meanwhile, place bacon and sage in baking pan and toss with small drizzle of olive oil. Season lightly with some salt and pepper. Bake for 15-20 minutes, until bacon has rendered all its fat, and sage is dark and crispy. Set aside.
Arrange bread slices on a baking sheet and brush lightly with olive oil. Toast in the oven for about 5 minutes, until crusty, but not browned.
In medium frying pan over medium heat, melt remaining 2 tablespoons butter. When butter has melted and is slightly foamy, give it a stir. Continue cooking until light golden brown, about 1 minute longer, then immediately add squash puree and stir to combine.
Scoop 1 tablespoon of the warm squash mixture onto each slice of bread. Top with a piece of crispy bacon and sage, and serve.