Read Online The Frugal Foodie Cookbook by Alanna Kaufman - Free Book Online
Authors: Alanna Kaufman
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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
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
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