Read Online The Frugal Foodie Cookbook by Alanna Kaufman - Free Book Online Page A
Authors: Alanna Kaufman
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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.
4 chicken breasts
1 teaspoon paprika, divided
Salt and pepper to taste
2 tablespoons olive oil
1½ cups red wine
20 fresh figs, halved
2 tablespoons fresh rosemary, coarsely chopped
Sprinkle chicken with ½ teaspoon paprika, salt, and pepper. Heat oil in a large pan; add chicken and brown on both sides, about 2 minutes per side. Add wine and figs; sprinkle rosemary and remaining paprika on top. Turn heat to medium; cover and cook until chicken is cooked through, 12–15 minutes. Move chicken to plate and cover. Reduce wine and fig sauce
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.
4 chicken breasts
1 teaspoon paprika, divided
Salt and pepper to taste
2 tablespoons olive oil
1½ cups red wine
20 fresh figs, halved
2 tablespoons fresh rosemary, coarsely chopped
Sprinkle chicken with ½ teaspoon paprika, salt, and pepper. Heat oil in a large pan; add chicken and brown on both sides, about 2 minutes per side. Add wine and figs; sprinkle rosemary and remaining paprika on top. Turn heat to medium; cover and cook until chicken is cooked through, 12–15 minutes. Move chicken to plate and cover. Reduce wine and fig sauce
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