Chep Fd Food

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LEANNE BROWN

EAT WELL ON $4/DAY

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Introduction ....................5A Note on $4/Day ...........................................6My Philosophy ................................................7Tips for Eating and Shopping Well ...................8Pantry Basics .................................................12

Breakfast ..............................14Tomato Scrambled Eggs .................................15Broiled Grapefruit ..........................................16Omelette ........................................................17Banana Pancakes ...........................................18NE WChocolate Zucchini Muffins .....................21Whole-Wheat Jalapeo Cheddar Scones..........22NE WPeanut Butter and Jelly Granola Bars .......25NE WEgg Sandwich with Mushroom Hash ......26IDEA S Oatmeal 6 Ways ....................................28IDEA S Yogurt Smash! .......................................32

Soup ..................................................34Dal ................................................................35Corn Soup .....................................................36NE WFrench On ion Soup ..................................39Lightly Curried Butternut Squash Soup ..........40

Salad ...............................................42Broiled Eggplant Salad....................................43Kale Salad .....................................................4 4NE WEver-Popular Potato Salad ........................46NE WSpicy Panzanella......................................49Cold (and Spicy?) Asian Noodles .....................50Taco Salad......................................................52Beet and Chickpea Salad ................................53Broccoli Apple Salad .......................................54

NE WCharred Summer Salad............................55

Snacks, Sides &Small Bites.........................56Jacket Sweet Potato ........................................57Smoky and Spicy Roasted Cauliflower ............58Spicy Green Beans ..........................................59Mexican Street Corn ......................................60Green Chili and Cheddar Quesadillas ..............61Cornmeal Crusted Veggies .............................62Brussels Sprout Hash and Eggs.......................65Poutine ..........................................................66IDEA S Toast 8 Ways .........................................69IDEA S Popcorn 8 Ways .....................................74

Handheld ..............................76Cauliflower Tacos ..........................................77Potato Leek Pizza ...........................................79Broccoli Rabe and Mozzarella Calzones ..........80NE WBroccoli, Egg, and Cheddar Empanadas ....83Potato and Kale Rolls with Raita .....................84IDEA S Leftovers ................................................87

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Text, recipes, and most photographs anddesign by Leanne Brown, in fulfillmentof a final project for a masters degree inFood Studies at New York University.

This book is distributed under aCreative Commons Attribution-NonCommercialShareAlike 4.0 license.For more information, visitwww.creativecommons.org/licenses/

by-nc-sa/4.0

You may freely distribute this bookelectronically. To download a free PDFor buy a print copy, visitwww.leannebrown.com

Brown, LeanneGood and Cheap: Eat Well on $4/DayISBN: 978-0-9938448-2-9

Version 1.1, August 2014

Version 1.0, June 2014Version 0.9, December 2013

First, Id like to than k my husband,

Dan. Without him this book would notexist. Thank you also to my wonderfulfamily and friends, who believed in thisidea before anyone else. And thank youto everyone who has taken the t ime totell me what Good and Cheapmeans tothem. I heard from thousands of peoplethroughout the course of creating anddistributing this book. The outpouringof love and support Ive received isprobably enough for several lifetimes.To those who told me this book hasgiven them hope, inspired them, orotherwise brought them pleasure:I dont deserve so much gratitude forso little, but doing work that matters isall I have ever wanted.
http://creativecommons.org/licenses/by-nc-sa/4.0http://creativecommons.org/licenses/by-nc-sa/4.0http://www.leannebrown.com/http://www.leannebrown.com/http://creativecommons.org/licenses/by-nc-sa/4.0http://creativecommons.org/licenses/by-nc-sa/4.0


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Dinner .........................................88Creamy Zucchini Fettuccine...........................89Pasta with Eggplant and Tomato ....................90Chana Masala................................................93Black-Eyed Peas a nd Collards..........................94Vegetable Jambalaya ......................................97NE WFilipino Chicken Adobo ............................98NE WBaked Beans 2 Ways ..............................101NE WHalf-Veggie Burgers ...............................102NE WBeef Stroganoff ......................................105NE WTofu Hot Pot ..........................................106NE WDeconstructed Cabbage Rolls .................109Savory Summer Cobbler ..............................110

Cauliflower Cheese .......................................113Vegetable Quiche, Hold the Crust ..................114Shrimp and Grits .........................................117Spicy, Crunchy, Creamy Polenta ...................118Roast Chicken ..............................................121M ETHO DRoasted Vegetables .............................122Roasted Potatoes with Chilies .......................125Spicy Broiled Tilapia with Lime ....................126

Big Batch .............................127Spicy Pulled Pork .........................................129NE WDeviled Eggs 6 Ways .............................130Perogies .......................................................132NE WDumplings 2 Ways ...............................134

Staples.......................................136Flour Tortillas ..............................................137Roti .............................................................138Pizza Dough 2 Ways....................................139NE WFresh Pasta ............................................141Best Tomato Sauce .......................................142NE WChorizo and White Bean Ragu ...............143NE WRainbow R ice 3 Ways ............................144M ETHO DHow to Cook Dried Beans..................145M ETHO DCroutons or Breadcrumbs .................146

Drinks ........................................148Agua Fresca .................................................149IDEA S Smoothies 4 Ways ...............................150

Desserts ..................................152Caramelized Bananas ...................................153Coconut Chocolate Cookies ..........................155Peach Coffee Cake ........................................156Fast Melon Sorbet ........................................158NE WAvocado Milkshake ...............................159

Flavor ............................................160Peanut Sauce ................................................161Spice Oil .......................................................162Salsa ............................................................163Raita ............................................................164Tzatziki .......................................................165IDEA S Spices and A romatics ...........................166

Thanks.....................................168

Index.............................................172

Introduction

Eating is one of lifes greatest pleasures. In a perfectworld, healthy and delicious food would be all aroundus. It would be easy to choose and easy to enjoy.

But of course its not a perfect world. There arethousands of barriers that can keep us from eating in away that nourishes our bodies and satisfies our tastes.Money just neednt be one of them.

Kitchen skill, not budget, is the key to great food. Thiscookbook is a celebration of the many delicious mealsavailable to those on even the most strict of budgets.

Eating on a li mited budget is not easy, and there aretimes when a tough week can turn mealtime into achore. As one woman told me, Im weary of the whatsfor dinner? game. I hope the recipes and techniques inthis book can help make those times rare and the toughchoices a little more bearable.

At the same time, this book is not a meal planthoseare much too individual to share on a wide scale.Every person and every family has specific needs andunique tastes. We live in different regions, differentneighborhoods, and with varying means. One bookcannot account for all of that, but I hope it can be aspark, a general strategy, a flexible set of approachable

and cheap recipes. The rest is up to you.

I think youll find (or perhaps have already found) thatlearning to cook has a powerfully positive effect. If youcan become a more skilled, more conscious cook, youll

be able to conjure deliciousness in any kitchen, anytime.Good cooking alone cant solve hunger in America, butit can make life happierand that is worth every effort.

Just as a good meal is best shared with others, so isa good recipe. I may not be able to share a meal withyou, but Id love to offer a few ideas. Whats for dinner?Heres my answer.

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A Note on $4/Day

I designed these recipes to fit the budgets of people living on SNAP, theUS program that used to be cal led food stamps. If youre on SNAP, youalready know that the benefit formulas are complicated, but the rule ofthumb is that you end up with $4 per person, per day to spend on food.

This book isnt challenging you to live on so l ittle; its a resource incase thats your reality. In May 2014, there were 46 million Americanson food stamps. Untold millions morein particular, retirees andstudentslive under similar constraints.

The costs for each recipe are based on two sources. For the pantryitems on the following pages, I collected prices from four grocerystores in Inwood, a relatively low-income neighborhood on the northtip of Manhattan. For specific spices and a wider variety of fruits and

vegetables, I looked at online grocery stores or nationwide averagescollected by the Bureau of Labor Statistics.

The prices for fruits and vegetables assume that theyre roughly inseason, when you can get the best deals. This means, unfortunately,that youll pay a lot more if you want to make peach coffee cake inFebruary. I talk more about shopping in season on the following pages.

The estimates are, by necessity, a snapshot of place and time. Costs willvary in other cities, other neighborhoods, even just other stores. Pleasethink of the numbers as a guideline, not a guarantee.

More than in most cookbooks, my recipes are flexible and encourage

substitution based on availabil ity, price, and personal tastes. A strictbudget requires flexibility and a willingness to say, thats a good dealthis week, so its what Ill be cooking! Dont worry, youll pick up thetricks quickly.

A few recipes call for fancy kitchen equipment, but in my work withlow-income families in New York, Ive found that items like blenders,food processors, and electric mixers are fairly common. I did not,however, attempt to tackle the very real situation of people who haveno kitchen, no equipment, and no space to prepare food. I simply can nothope to do those issues justice within the bounds of one cookbook. Letsall agree that we need to keep stri ving to address those other issues thatmake it difficult for so many people to eat well.IN TRO

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My Philosophy

The best health advice is simple: eat fru its and vegetables. ManyAmerican cookbooks rely on meat as the central feature of a meal. Myrecipes celebrate the vegetables rather than the meat.My intent was to create satisfying food that doesnt require you tosupplement your meals with cheap carbohydrates to stave off hunger.I strove to create recipes that use money carefully, without being purelyslavish to the bottom line. For example, many recipes use butter ratherthan oil. Butter is not cheap, but it creates flavor, crunch, and richness

in a way that cheap oils never can.

Im not a dietician, and th is isnt a diet book. Im just a home cook, l ikeyou. If you have dietary restrictions, some recipes wont work for youas-is, but thats fineyou can try to adapt them to your needs, or justturn the page and keep looki ng for inspiration.

More than a book of recipes, this is a book of ideas. Iwantyou to tailorthings to your taste. Improvisation is the soul of great cooking! If itdoesnt work out every time, I hope youll forgive me. More importantly,forgive yourself, and try again.

About this Book

I created an earlier version of this book as the capstone project for myMA in Food Studies at New York University. After I posted a f ree PDFon my website, it went viral on Reddit, Tumblr, and elsewhere, rackingup almost 100,000 downloads in the first few weeks. That support gaveme the courage to launch a Kickstarter campaign to get printed copiesof Good and Cheapinto the hands of people who dont have computersor who wouldnt otherwise see it. Thousands of generous supporterscontributed to the campaign, donating more than 8,000 free copies ofthe printed book and sponsoring 20 new recipes. Now, just five monthsafter first posting the PDF, it has been downloaded about 500,000 ti mes.

The experience has changed my life.


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Tips forEating andShopping Well

BUYFO O DSTHA TCA N BE U S ED IN M U LT IPLEM EA LS

Versatile ingredients save meals. If you buy flour, youcan make tortillas (p. 137), roti (p. 138), scones (p. 22),

and pancakes (p. 18). If you buy yogurt (or makeyour own), you can have it with f ruit (p. 32), makeraita (p. 164) and tzatziki (p. 165), or use it in a dri nk(p. 150). Need I even mention the versatility of garlicor lemons? If you always keep them around, you canmake anything else taste fantastic.

BUY IN B U LK

Buying larger amounts usually brings the price down.When youre working within a tight budget, you wontalways be able to afford to shop for the future, but doit when you can. And, of course, keep storage in mind:If the item will go off before you can finish it, get thesmaller size. If you buy versatile ingredients in slightlylarger amounts, youll be able to use them quickly butstill make diverse meals.

START B U I LD IN G APANTRY

If possibleand admittedly this can be difficult forpeople living on their ownreserve part of your budgetto buy one or two semi-expensive pantry items eachweek. Things like olive oi l, soy sauce, and spices(p. 166) are pricey at first, but if you use just a littlewith each recipe, they go a long way. With turmeric,coriander, cumin, and fresh ginger root, youll suddenlyhave a world of flavor on your shelf. In a few pages, Illsuggest specific items to add to your pantry.IN TRO

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TH IN KWE EK LY

Each week, mix things up by buying different varietiesof staple foods like grains and beans. This week, youmight have oatmeal every morning (p. 28) with black

bean chili or black bean tacos later in the day, butnext week youll have yogurt for breakfast (p. 32) andhummus or chana m asala (p. 93) for lunch and dinner.If you have time to shop frequently, pick up smalleramounts of produce every couple of days to ensureeverything is fresh. Its a lot more inspiring to pull crispgreens out of the fridge than to unstick a wi lted messfrom the bottom of the veggie drawer. If you cant shopas often, consider getting canned or f rozen versions ofwhichever vegetables you wont u se immediately.

TH IN KS EA S O N A LLY

During their local growing season, fruits and vegetablesare generally cheaper and defin itely tastier than outsideof season. Youll notice that orange prices shoot upduring the summer, yet whats available is drab andflavorless. But oranges are abundant in December andJanuary, the peak of their season, and thats reflectedin the price. At the end of summer, you can get bags ofzucchini for next to nothing. Brussels sprouts are also

very seasonal, coming on sale around Thanksgiving.Enjoy as much of the summer and fall produce aspossible, because youll be more limited in the winter.Then again, simmering and roasting winter vegetablesis a fine way to warm up your house, and tough winterroots are easy to store. In addition, winter is a great

time to search for deals on canned and f rozen produce.Seasons for fruits and vegetables vary depending onwhere you live, so consult a local guide to growingseasons and use it to shop for the best deal s.

MORE VE GE TAB LE SM EA N SM O REFLA VO R

Nothing livens up a bowl of rice like summer squashand corn! Vegetables make the best sauces: theyreearthy, bright, tart, sweet, bitter, savory, rich. Give thema treasured spot at the top of your grocery li st andyoull never be bored. IN TRO

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More Tips!

ALW AYS BU YEGGS

With these babies in your fridge, youre only minutes away from asatisfying meal. Scramble an egg with leftovers or drop an egg on top ofa salad or a plate of stir-fried vegetables, and deliciousness is guaranteed.

BUYEXPEN S IVE EGGS IF YOU CAN

More expensive eggs are usually worth the moneythey taste so much

better than cheap eggs. Even at $4 a dozen, youre still only paying33 cents an egg. Really fresh eggs, like those from a farmers market,also make a big difference in flavor.

BE CA REFU LWI TH U N DERCO O KEDEGGS

Very rarely, raw eggs can be infected w ith salmonella. Many classicrecipes, from mayonnaise to eggnog to Caesar dressing, are preparedwith raw egg yolk, but technically only a hard-cooked egg isguaranteed to be free of salmonella. Consequently, raw or ru nny eggsare not recommended for in fants, the elderly, pregnant women, oranyone with a weakened immune system.

BUYFRES HB REA D

Try to buy fresh loaves of interesting bread from an independent bakery

or the bakery in your grocery store. Although fresh loaves dont last aslong as sliced bread, theyre much more enjoyable, and you can use theold stuff to ma ke panzanella (p. 49) or croutons or breadcrumbs (p. 146)to top other dishes. Later in the day, many independent bakeries offerdeep discounts on bread they would otherwise have to throw out.

DO N TBU YDR IN KS

All the body needs drink-wise is water. Except for milk, most packageddrinks are overpriced and deliver a lot of sugar without filling you upthe way a piece of fruit or a bowl of yogurt does. If you want a specialdrink, make agua fresca (p. 149), a smoothie (p. 150), or tea.IN TRO

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GE TCREA T IVEWI TH WI LTE DVE GE TAB LE S

Sometimes you forget a pepper or bunch of spinach in the back of thefridge. Although wilted veggies might not remain fit for a sal ad, theyllstill be wonderful in any dish that c alls for sauted, grated, or baked

vegetables. Just cut off any actual rot. You can also use them in broth.

M A KEYOU ROWN B RO THAND S TO CK

In almost any savory recipe that calls for water, homemade broth orstock would be better. To make broth, start by saving any vegetable bitsthat you chop off and would normally throw away, like onion tops, theseedy parts of peppers, and the ends of carrots. Store them in the freezeruntil you have a few cups, then cover them with water, bring to a boil,

and simmer on low heat for a few hours. Add salt to taste, and youhave broth! To make a hearty stock, do the same with leftover bones orscraps of meat (preferably all the same kind of meat). Since youre usingstuff youd otherwise throw away, broth and stock are effectively f ree.

TREA TYOU RFREEZER WI TH RES PECT

A freezer can be a great friend for saving time by letting you preparelarge batches of food at once. Cooking dried beans takes a while (p. 145),so make more than you need, then freeze the rest. Another great trickI learned from a reader is to dice a whole package of bacon, fry it, thenfreeze it in small parcels. This makes it easy to add a small amount of

bacon to a dish without the temptation of using the whole package.

TU RNCHICKEN S KIN IN TOS CHM A LTZ

Schmaltz is rendered chicken fat that you c an use like butter. Buychicken that still has its skin, then trim the skins and lay them in a panon low heat. Add a cup or so of water and simmer unti l the fat releasesfrom the skin and the water cooks off. Let the fat cool, then throwaway the skins and pour the fat into a glass jar. Store in the fridge.

BUYA PEPPER GR IN DER

Seriously, banish pre-ground pepper from your life; it loses al l flavorwhen it sits around. Fresh pepper creates pops of intense flavor on thetongue and lights up bland dishes. One of the most popular dishes inRome is just pasta with butter and pepper: give it a try! IN TRO

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Put a small pan on medium heat and melt the butter, then swirlit around to coat the pan. Add the tomatoes. Cook until thetomatoes release their juice and most of the juice evaporates,about 5 to 7 mi nutes.

Meanwhile, crack the eggs into a bowl and add a generoussprinkling of salt and pepper. Beat the eggs lightly with a fork.

Once most of the juice h as cooked out of the tomatoes, turn theheat down to low and add the eggs to the pan. Using a spatula,gently mix the eggs and tomatoes. Carefully stir the eggs tokeep them from forming chunks. Turn down the heat as low aspossible; the slower your eggs cook, the creamier theyll be.

Once the eggs are done, turn off the heat and add any choppedherbs you have around. Basil is the best with tomatoes.

If you have some around, serve over toast or a tortilla.

tbsp butter

4 cups fresh tomatoes or 2 cups cannedtomatoes, chopped

4 eggs

salt and pepper

ADD IT IO NS

fresh basil or other herbs, chopped

For todays breakfast, fluffy,creamy eggs hold together amass of tangy, juicy, sweettomatoes. Best enjoyed whentomatoes are in season.

Tomato Scrambled EggsFORTW O

Breakfast

Fast, healthy, and cheap is usually thegame plan for breakfastwith as muchpleasing flavor as I can manage in mygrouchy morning state. Whether youhave hours or minutes, theres a great

breakfast to be had for little.

$3.60TO TA L$1.80/S ERVIN G

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Crack the eggs in a bowl. Add the d ill, salt, pepper, and beat with a fork.

Put a big saucepan on medium-high heat. Melt a small blob of butter inthe pan. Once the butter is sizzli ng, add the onion and saut for abouttwo minutes, until its translucent and smells great.

Add the egg to the hot pan and swirl it around to coat the surfaceevenly. If the center of the omelette cooks more quickly than the edge,

use a spatula to pul l any raw egg into the middle. Then stop touching it.

After about 30 seconds, toss the cheese on top along with any other rawor cooked vegetable you feel like adding. Once none of the egg remain stranslucent, fold the omelette in half with your spatula, then lift it outof the pan. You dont want any brown on your eggs.

If Im serving two people, I usually cut one large omelette in half ratherthan making two omelettes. However, when you feel like being fancy,you can make a pair of two-egg omelettes simply by using half theingredients for each. For extra fanciness, roll up the omelette instead offolding itthats how the French do it, traditionally. The result will bequite thin and tender.

4 eggs

2 tbsp fresh dill, finely chopped

salt and pepper

butter for the pan

1 shallot or small red onion,finely diced

cup grated cheese

OmeletteFORTW O

I make this omeletteat least once a week.Its insanely delicious,whether laden with

veggies or kept simple.I love it with dill, butits good with almostany herb or scallions.

Once you are a pro atmaking this, add anyother cooked veggiesyou have around.

Broiled GrapefruitFORTW O

If your oven has abroiler, this is a fastand fun way to livenup a standard, healthy

breakfast of grapefruit.This method produces ahot and sticky treat.

Turn on the broiler in your oven.

Split a grapefruit in half and place it ona baking tray or in an oven-proof pan.Sprinkle the pink halves evenly withsugar and top with just a ti ny bit ofsalt to bring out the flavor.

Place the grapefruit halves under thebroiler until they turn bubbly and alittle brown (or even black) aroundthe edges. This usually takes about 3minutes, but monitor it because every

broiler is different. Dont get distracted!Overbroiling ruins a good meal fast.

If you have maple syrup on hand, use itinstead of sugar for even more flavor.

This breakfast will make a grapefruitlover out of you!

2 grapefruit

2 tbsp brown sugar

salt


$2 TO TA L$1/ S ERVIN G

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2 cups all-purpose flour

cup brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 bananas, mashed

2 eggs

1 cups milk

1 tsp vanilla

2 bananas, sliced

butter for cooking

With the creamy texture and deliciousflavor of bananas, these pancakes arestunningly good. You will be seriouslypopular if you feed these to your fami lyor friends. Another plus: this is a greatway to get rid of mushy bananas (thatdoesnt involve making bana na bread).

In a medium bowl, add the flour, brown sugar, bakingpowder, soda and salt. Mi x thoroughly with a spoon.

In another bowl, add the mashed bananas (or justmash them in the bowl), eggs, milk, and van illa, thenmix. Add the dry mixture from the other bowl intothe second bowl. Gently stir it with a spoon untileverything just comes together. Tender pancakes comefrom not over-mixing the batter. If there are stil l a fewpockets of flour, dont worry about it. Let the mixturesit for 10 to 15 minutes.

Place a non-stick or cast-iron pan on medium heat.Once its hot, melt a small amount of butter, about teaspoon, then ladle some pancake batter into thecenter of the pan. You can make your pancakes as largeor small as you like. A normal amount is about 1/4to1/3cup of batter. If its your first time maki ng pancakes,make them smaller: theyll be easier to fl ip.

As soon as the batter is in the pan, place 3 to 4 bananaslices atop of the uncooked side of the pancake. O nce theedges of the pancake start to dry up and you can see themiddle start to bubble, flip the pancake over. Cook untilit is browned on both sides. Stack the fin ished pancakeon a plate in a warm oven and repeat the above processuntil you run out of batter.

Serve hot, with butter and syrup.

BananaPancakesM A KESTE NTO FO U RTEENPA N CA KES


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ChocolateZucchiniMuffinsM A KESTWEN TY- FO U R S M A LLM U FF IN S

Preheat the oven to 350 F.

Cut off the round end of the zucchini(which is a little tough), but keep thestem to use as a handhold. Shred thezucchini w ith a box grater, stoppingwhen you get to the stem.

Butter or oil 24 muffin tins, or just linethem with muffin cups.

Measure the dry ingredients (flour, oats,cocoa powder, sugar, cinna mon, bakingsoda, and salt) into a medium bowl.

Mix the zucchini, eggs, and yogurt ina larger bowl. Add the dry ingredients,then mix until everything is justcombined. Add the chocolate chips ifyoure using them, then stir once.

With a spoon, dollop the batter into themuffin tins until each cup is about full and bake for 20 minutes.

Pull the muffins out and poke with atoothpick or knife. If it comes out wet,

bake the muffins for 5 more minutes.

Let the muffins cool in their tins for 20to 30 minutes, then eat them warm!

$4.80TO TA L$0.20/M U FF IN

When my friend Michael challengedme to create a recipe that used darkchocolate, I got a little worried: darkchocolate is expensive!

But then I remembered that cocoapowder is deeply, darkly chocolaty,without the expense. I thought of thechocolate zucchini cake my mothermade when I was growing up andknew I had something.

This is a great breakfast treat thatuses staples you should generally haveon hand like flour, oats, and yogurt.The yogurt and zucchini make thesemuffins super moist and yummy, butstill a reasonably nutritious (if slightlysugary) choice for breakfast.

Make these in mid-summer, during theheight of zucchini season, when l argerzucchini are really cheap. Big zucchiniare generally a bit woodier, but theyrestill great for baking.

2 cups grated zucchini

1 cups all-purpose flour

1 cups oats

cup cocoa powder

1 cups sugar

1 tbsp cinnamon (optional)

2 tsp baking soda

1 tsp salt

4 eggs

1 cup plain yogurt

cup dark chocolate chips (optional)

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Whole-Wheat JalapeoCheddar SconesM A KESSI X

These are delicious for breakfast or witha plate of beans, a pile of vegetables, oralongside a chili or stew. Spicy, cheesy,flakythese are best eaten straight outof the oven.

cup butter

2 cups whole-wheat flour

1 tbsp baking powder

1 tsp salt

4 oz sharp cheddar, diced

1 jalapeo, finely diced

2 eggs, lightly beaten

cup milk

EG GWAS H

1 egg

salt and pepper

Place the butter in the freezer for 30 minutes.

Turn the oven to 400 F. Line a baking sheet withparchment paper, or lightly grease the pan if you donthave the paper.

In a large bowl, combine the flour, baking powder, andsalt.

Prepare your jalapeo and cheese. Cutting the cheeseinto cubes rather than grating it means youll havepockets of gooey cheese that contrast nicely with thescone. If you want the spice of the jalapeo, leave theseeds and membrane; if you like it m ilder, remove themand chop up only the pepper itself.

Remove the butter from the freezer and grate it directlyinto the flour mixt ure. (Use a cheese graterits the

best way to break up butter without melting it.) Usingyour hands, gently squish the butter into the flour untileverything is incorporated but not smooth. The chunksof butter will create flaky scones. Add the jalapeo,cheese, eggs, and milk to the bowl, then use your handsto gently mix everything u ntil it just comes together. Itwill probably be a little shaggy, but thats just fine.

Sprinkle flour on a clean countertop and dump thedough onto it. Gently shape the dough into a disc about1 thick. Cut the dough into si x triangles, like a pizza,and move them to the cookie sheet.

In a small bowl, gently beat the egg for the egg wash.Brush it over the scones, then sprinkle salt and pepperover each one. Bake for 25 m inutes or until the sconesare golden brown.

$4.50TO TA L$0.75/S CO N E

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Peanut Butterand JellyGranola BarsM A KESTWELVE

Heat the oven to 350 F.

Butter or oil an 8 x 11 baking pan. If you have adifferent size pan, thats fineitll just change howthick the bars are.

Pour the oats into a large bowl. You can use quick oatsif theyre all you have, but I prefer the bite and chewof rolled oats. For a different texture, you can alsosubstitute a cup of oats with a cup of Rice Kr ispies, butthe bars are great either way.

Add the peanut butter, half the jelly, the water, and thesalt to a small pan. Stir over low heat unti l its smooth.

Mix the peanut butter and jelly concoction into the oatsuntil all the oats are coated and you have a sticky mass.Dump the mixture into the oiled pan and press it intoan even layer. Spread the remaining jelly over the top.

Pop the pan into the oven for 25 minutes, until itstoasty and brown around the edges. Mmm. Crunchy.

Leave the bars in the pan until they cool completely,about an hour, then slice into 12 bars.

$3.60TO TA L$0.30/BAR

Tired of endless PB+J sandwiches? Givethese bars a try instead! I designed themfor my friend Alex, who is allergic togluten and is the best long-distancerunner I k now. I wanted to create asimple but nutritious breakfast that hecould grab on his way out for a run.They are a little more crumbly than astore-bought granola bar, however.

As a bonus, these are made entirelyfrom ingredients that you can find inany corner store or food pantry. Anykind of jam or jelly will do; I used

blueberry, but grape or strawberry orany other flavor would be tasty.

3 cups rolled oats (or 2 cupsoats and 1 cup Rice Krispies)

cup peanut butter

cup jelly or jam

cup hot water

tsp salt

butter or vegetable oil

AD DI TI ONS

nuts

coconut

dried fruit

honey

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E S d i h ith


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Egg Sandwich withMushroom HashFORTW O

Egg sandwiches are a mainstay of e very corner deli in NYC, and for good reason: theyre cheap and easy,fast and delicious. I knew I had to include one when Charlene, one of my early supporters, asked for arecipe with eggs and mushrooms. (Im thankful she did! Because I dont really like mushrooms, theyrescarce in this book, even though plenty of people love them.) Like most sandwiches, this recipe is reallyflexible. In particular, you can ch ange the hash to use whatever you have around. Sad leftovers can takeon new life when turned into a hash and matched with the rich fattiness of a morning egg.

$3.60TO TA L$1.80/S A N DWICH

2 tsp butter

1 small potato, diced

lb mushrooms, sliced

2 cloves garlic, finely chopped

2 eggs

salt and pepper

2 rolls, 2 English muffins,or 4 slices of bread

ADD IT IO NS

tomato, sliced

avocado

cheese

VAR IAT IO NS

potato and onion potato and pea

collards and bacon

zucchini

chorizo and green chili

Melt half the butter in a pan on medium heat, then throw in the potatoand cook for 5 minutes, stirring minimally. Season with salt andpepper. Add the mushrooms and garlic, as well as a splash of water ifthe potatoes are getting stuck to the pan. Cook for another 5 minutes,until the mushrooms are brown and have shrunk down.

Test the potato by piercing one piece with a fork. If it goes througheasily, youre done. If not, cook for a few more minutes. (The smallerthe potatoes are chopped, the quicker theyll cook.) Taste and adjust theseasoning to your preferences.

Melt the other teaspoon of butter in another pan on medium heat. Crackthe eggs into the pan and dust w ith salt and pepper again. Salt andpepper are critical to these ingredients, so dont worry about overdoing it.

If you like your eggs sun ny-side up, place a lid over the pan to ensurethe whites will cook through without making the yolks hard. Once thewhites are no longer translucent, take them off the heat.

If you like eggs over-easy (my favorite), wait until the yolks are cookedbut still look runny, then flip each egg with a spatula and let the otherside cook for about 15 seconds. Thatll get your whites fully cooked, butkeep the yolks r unnythe best. If you prefer hard yolks (please no!),then cook for a little longer.

Toast the bread or bun, then assemble it into a sandwich, using anycondiments you like. Way better than what youll find at the corner deli. B REA KFA S T

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IDEA S


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This basic recipe can be dressedup in so many ways, youllnever get bored. Oatmeal makesa hot and comforting breakfast;itll give you energy for a greatmorning. Its also extremelyinexpensive, so you can spend a

bit more on lunch and dinner.

In a small pot, add the oats,water and salt. Place it onmedium-high heat, just untilthe water comes to a boil.Immediately turn the heat tolow and place a lid on the pot.Cook for 5 minutes, until theoats are soft and tender andmost of the water has cookedoff. You can add more water ifyou like your oatmeal smoothand thin, or use slightly less ifyou want a thick oatmeal.

This is just the basic recipe;several ideas for how to makeit your own follow on the nextpages. Whether its milky andsweet or savory and salty, Imsure you can find a favoriteway to enjoy a hot bowl of oatsin the morning!

IDEA S

Oatmeal

1 cup rolled oats

2 cups water

tsp salt

cup berries, fresh or frozen

1 tbsp sugar

CO CO N U TAN D L IM EO A TM EA L: Addthe coconut and sugar to theoatmeal, water, and salt. Cookas normal. Turn off the heatand squeeze the juice of half alime over the top.

cup coconut, shredded

2 tbsp sugar

lime, juiced

B ERRYO A TM EA L: Cook the oatmealas usual, but 2 m inutes beforeits ready, add some fresh orfrozen berries and the sugar,then stir to combine. Theresnothing more to the recipe thanthat, but its surprising howmany variations you can comeup with just by trying a new

type of berry or combiningseveral varieties.


$1.10TO TA L$0.55 /S ERVIN G

$0.25TO TA L$0.13 / S ERVIN G

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: Whisk the : Cook


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cup canned pumpkin

cup milk (or almond / soy milk)

1 cups water

2 tbsp brown sugar

1 tsp cinnamon

O PT IO N A L

tsp ginger powder

tsp clove powder

maple syrup

PU M PKINOATMEAL : Whisk thepumpkin, milk, and water ina pot. Add the oats, salt, sugar,and spices, but use just 1 c upswater. Cook on medium-lowuntil it bubbles. Turn to low for5 more minutes. Add syrup ormore sugar to taste.

1 tsp cinnamon

1 tbsp orange zest, finely grated

4 tbsp honey

2 tbsp almonds or pistachios, chopped

B A KLA VAOATMEAL : Before cookingthe oatmeal as normal, add thecinnamon, orange zest and 2tablespoons of honey. Once itscooked, top each bowl withanother tablespoon of honeyand a tablespoon of nuts.

2 cups apple juice or cider

1 tsp cinnamon

1 apple, cored and chopped

AP PL ECIN N A M O NO A TM EA L: Cookthe oats in juice and cinnamoninstead of water. Top with theapple. If you want the apple to

be soft and warm, cook it alongwith the oats.

2-3 scallions, finely chopped

cup sharp cheddar, grated

1 tsp butter

2 eggs

SAVORYO A TM EA L: Cook theoatmeal with scallions.Just before its done,add cheese. Melt the

butter in a pan onmedium heat. Crack inthe eggs, then cover.Fry until the yolks arerunny but the whites

are cooked, then topeach bowl of oats withone fried egg!

$1.50 TO TA L$0.75/ S ERVIN G

$1.50 TO TA L$0.75/ S ERVIN G

$2 TO TA L$1 /S ERVIN G


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This thick lentil soup is a flavor-packed staple


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Soup

Its a clich, but as soon as the weathergets cold, my apartment fills with the

smell of vegetables simmering for soup.Vegetable soups are so simple that youcan easily invent your own, using thestuff you and your family like. Startwith some onion, carrot, celery, maybea pepper; then add broth and a largeamount of, say, spinach, and suddenlyyou have spinach soup! Its a great wayfor new cooks to gain some con fidence.Just remember to season it enough.Dunk a grilled-cheese sandwich in itand even mediocre soup tastes great.

DalFO RFO U R

You can use any type of lentil you like. If youreusing larger lentils (like chana dal, frenchlentils, or split mung beans), soak them for30 minutes to start. If youre using the smallorange lentils, then dont bother soaking them;they cook very quickly.

Melt butter in a saucepan on medium heat. Addthe onion and let it co ok for 1 minute, then addthe cumin and mustard seeds and stir themaround with the onions u ntil they sizzle. Tossin the turmeric powder, garlic, and chili and

cook for 3 to 4 more minutes. Add the gingerroot and stir fry quickly for about 30 seconds.

Add the lentils along with enough waterto cover them, then place a lid on top. Leteverything cook for 20 to 45 minutes, or untilthe lentils are tender. Taste the dal and add saltand pepper. Youll probably need a fair bit of saltto bring out all the flavorsa teaspoon or so.

If you have them available, top the dish with asplash of cream or some chopped fresh ci lantro.

p p pof the Indian table. There are a ton of ways toprepare dal, but the corebeyond the lentilsthemselvesis usually ginger, garlic, and chili,along with some dry spices.


2 cups lentils

1 tbsp butter

1 onion, finely chopped

1 tsp cumin seeds

1 tsp black mustard seeds

1 tsp turmeric powder


1 green chili, finely chopped inch ginger root, grated

salt and pepper

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If youre making this soup with corn on the cob, thefi i k b h f i dCorn Soup


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4 cups corn, fresh, canned, or frozen

1 tbsp butter

1 onion, finely chopped

2 sticks celery, finely chopped

1 green or red bell pepper, finely chopped

1 small potato, diced


1 chili pepper, finely chopped (optional)

1 tbsp cornmeal or flour

salt and pepper

CO RNB RO TH

4 to 8 cobs corn, with corn removed

2 bay leaves (optional)

salt

ALT ER NAT EB RO TH

5 cups vegetable broth or chicken stock

first step is to make corn broth. If youre using cannedor frozen corn, youll also need chicken or vegetable

broth instead. In that case, skip the next paragraph.

To make corn broth, place the cobs and bay leaves in alarge stockpot and cover with water. Bring to a boil overhigh heat, then turn the heat down to medium and letthe water boil for about 30 minutes. Taste the broth andadd salt and pepper until it tastes lightly corny. Boil itdown until you have about 5 cups of liquid. The brothwill keep for several months if frozen, or a few weeks inthe refrigerator.

To make the soup, melt the butter in a large pot or

Dutch oven on medium heat. Add onion, celery, bellpepper, and potato, then stir. Cover the pot and leteverything fry and steam for about 5 minutes.

Take the lid off the pot and add the garlic and chilipepper, if using. Stir the vegetables, using a splash ofwater or broth to free any that get stuck to the bottomof the pot.

Let the vegetables cook, stirring occasionally, foranother 5 minutes. They should be lightly browned andsoft, although the potatoes will not be f ully cooked yet.

Add the corn and cornmeal or flour to the pot and stir.Cover with about 5 cups of broth and bring to a boil,then turn the heat down to low and simmer for about30 minutes. The broth will thicken and become opaque.

Add salt and pepper to taste. If you made your owncorn broth, youll probably need at least a teaspoon ofsalt; if you used store-bought broth, youll need less.

Serve with a slice of garlic bread or add a hard-boiledegg for extra protein.

This thick, sweet, satisfying soup isa favorite of kids and adults. This iswonderful to make at the beginning ofautumn when corn on the cob is at itspeak, but canned corn can also makeit a warm reminder of summer in thedepths of winter.

Corn SoupFORFO U R TO SIX

$5 TO TA L$1.25/S ERVIN G

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French Chop each onion in half lengthwise,peel them then cut them into half


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FrenchOnionSoupFORSI X

4 lb onions, any type

4 cloves garlic

2 tbsp butter

2 bay leaves

1 tbsp vinegar, any type (optional) 3 tsp salt

pepper

8 cups water

6 slices bread

1 cups cheddar, grated

ADD IT IO NS

beef or chicken stock instead of water

red wine

chili flakes

fresh thyme

$9 TO TA L$1.50 / S ERVIN G

Best if you accept it now: you are goingto cry making this recipe, since the firststep is to chop a mountain of onions.

But crying is good for us from timeto time. Soon you will be on to themagical part, watching a colossal pile ofonions shrink and caramelize to makea sweet, flavorful, wonderful soup.Save this recipe for the wi nter, whenother vegetables are out of season andyou want to fill your home with warmaromas. As my friend Marilyn, whosuggested this recipe, said, the smell i nyour kitchen is absolute heaven.

peel them, then cut them into half-moon slices. These big slices are finesince youre cooking the onions for solong. Slice the garlic as well.

Melt the butter in a large pot onmedium heat. Add the onions, garlic,and bay leaves. Cover the pot with alid and leave it for 10 mi nutes. Whenyou come back, the onions should havereleased a lot of moisture. Give them astir. Pour in the vinegar and put the l id

back on.

Cook for 1 hour, stirring every 20minutes. When the onions at the

bottom start to stick and turn dark,add a splash of water to unstick them.Dont worry, the onions arent burning,

just caramelizing. The water helps liftoff the sticky, delicious, sweet part!

Once the onions are very dark andabout a quarter the volume they oncewere, add all the water and a bunch ofsalt and pepper. Cover the pot again,turn the heat down to low, and let itsimmer for another hour. Taste andadjust salt and pepper as needed.

Ladle the soup into bowls.

Now its time to make cheese toast! Ifyou want classic French onion soupwith the toast directly in the soup,which makes it a bit soggyplace apiece of bread on top of each bowl ofsoup, sprinkle with cheese, then heatthe bowls under your ovens broileruntil the cheese is bubbly.

If you dont like soggy toast, just makethe cheese toast on its own and serve iton the side to dunk. S O U P

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Lightly Curried


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Lightly CurriedButternut Squash SoupFORFO U R

Squash is almost the perfect vegetablefor soup: its flavorful and has adivinely smooth texture when cookedand pured. Serve this soup to peoplewho think they dont like squash orcurry, and youll change some minds.

You can substitute any winter squashfor the butternut; I just li ke butternut

because its faster to peel and chop thanits many cousins.

1 butternut squashor other winter squash

1 tbsp butter

1 medium onion, diced

1 green bell pepper, diced


1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp cayenne pepper

1 can coconut milk

3 cups water

salt and pepper

O PT IO N A L

sour cream

scallions

fresh cilantro

To prepare the squash, peel off the tough skin with apotato peeler. Cut the squash in ha lf lengthwise with asharp chefs knife, then scoop out the seeds a nd gloop.(You can save the seeds for a tasty snack later, if youlike: just clean the gloop of f, then toast them.)

Next, slice off the stem and very bottom of the squashand throw them away. Take each half of the squash andplace it face-down on a cutting board. Chop each into slices, then turn each slice into c ubes.

Put a large pot or Dutch oven on the stove on mediumheat. Melt the butter and let the pot get hot. Add theonion, pepper, and garlic, then saut for two minutes.

Add the cubed squash and spices and stir it all together.Put a lid on the pot and let it cook for another t wominutes. Add the coconut milk and water and stir.

Bring the soup to a boil, then turn down the heat tolow and let it cook for about 30 minutes, or until thesquash is tender.

Once the squash is tender, taste the soup and add salt

and pepper as needed. Soup usually needs a fair bit ofsalt, so be generous.

If you have an i mmersion blender, you can pure thesoup in the pot. If you have a normal blender, wait untilthe soup has cooled before transferring it to the blender.Pure until smooth, then taste again and add any moresalt and pepper it might need.

You can enjoy the soup as-is or serve it w ith anotherdrizzle of coconut milk or a dollop of sour cream, plussome chopped scallions or cilantro.


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Broiled


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Salad

There isnt much to a great salad: justfresh vegetables, anything crunchy, andone or two rich i ngredients like cheese,nuts, a buttery crouton, or a creamy

dressing. The dressing should be wellseasoned with salt and have a nice hit of

vinegar or citrus to bring out the otherflavors. Dont bother with store-boughtdressing. It usually tastes lousy and isfull of cheap oils and chemicals; youcan make better and cheaper dressingat home with just a few pantry items.Salad shouldnt be a side dish yougrudgingly serve as an a fterthought.Make it a meal you look forward to by

building it around your favorite flavors.

EggplantSaladFO RTW O

Turn on your ovens broiler. Arrangethe slices of eggplant on a baki ng sheet,then place them under the broiler forabout 3 minutes. Watch them careful ly.

Once they begin to blacken, removethem from the oven and flip the slicesover. Repeat the process on the otherside. Once your eggplant is nicelycharred, chop it i nto bite-sized pieces.

In a bowl, mix the tahini, lemon juice,and chili flakes (if using), plus plenty ofsalt and pepper. Add the eggplant a ndstir it around. Add more salt or lemon

juice according to your taste, then top itwith dill if available, and serve!

1 medium eggplant, sliced into circles

1 tbsp lemon juice

1 tbsp tahini

sprinkle of chili flakes (optional)

fresh dill, finely chopped (optional)

salt and pepper

Even if you arent a big eggplant fan,you might enjoy this despite yourself.Broiled eggplant has a crunchy and

meaty texture, and the tahini dressingmakes the salad rich a nd creamy.


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Start by makingcroutons (p. 146).Kale


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To make the dressing,drop the egg yolk intoa large mixing bowl.

Add the lemon juice,mustard, garlic, andanchovy. Whisk brisklyuntil the dressingis light and frothy.Slowly add the oliveoil, whisking the wholetime. Once everythingis incorporated, add the

salt and pepper, thenadjust to your taste.I like it very lemony.

Cut the kale leavesto remove the largestem from the center.(Lacinato kale,sometimes calledTuscan kale, hasthe easiest stems toremove.) Slice the leavesin half lengthwise, thencut into thin ribbons.Chopping the kale intosmall pieces disguisesits tough texture.

Toss the kale in thebowl to coat it withdressing. Set aside for10 minutes or leavein the fridge for a fewhours. The kale will

become tender as itmarinates.

Before serving, toss inthe croutons and topwith Romano cheese.

SaladFO RTW O, ORFO U R AS AS IDE

This kale is treatedlike romaine lettucein a Caesar salad. The

bitterness of the greensis delicious alongsidethe rich, fatty dressing.

You could also useSwiss chard. If youreworried about theraw egg yolk in thedressing, feel free toomit it.

1 large bunch kale

2 cups bread cubes

2 tbsp butter (more as needed)

salt and pepper

Romano or Parmesan,freshly grated

DRES S IN G

1 egg yolk, raw, from ahigh-quality fresh egg

2 tsp lemon juice 2 tsp Dijon mustard

1 clove garlic, finely grated(optional)

1 anchovy, finely chopped(optional)

3 tbsp olive oil

salt and pepper

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Smaller potatoes are best, but whateveryouve got will be fine! If youre usingvery large potatoes chop them into

Ever-Popular


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very large potatoes, chop them intohalves or quarters to speed up thecookingor dice them i nto bite-sizedpieces if youre really in a hurry.Otherwise, keep the potatoes whole.

Cover the potatoes with water in a largepot with a lid. Brin g the water to a boilover medium-high heat, then turn theheat down to medium and set the lidaskew so that steam can escape.

After about 25 minutes, try piercing

the largest potato with a fork. If thefork pierces the potato easily, its fullycooked. If not, boil for 5 more minutes.Its fine if theyre a l ittle overcooked, butundercooked potatoes are awful.

Drain the water. Once the potatoes arecool enough to handle safely (but stillwarm), roughly chop them into bite-sized pieces, if you havent already.

In a large bowl, mix the olive oil, citrusjuice or vinegar, mustard, salt, andpepper. Whisk it briskly until the liquidis blended. If you dont have a whisk,simply whip with a fork.

Throw the potatoes into the bowl and

stir to coat them in the dressing. Adda generous amount of salt as you stir.Potatoes are very bland without salt!Then let them marinate for 10 minutes.

Chop a handful of scallions andsprinkle them over top. Toss the saladonce more, then taste and adjust thesalt, pepper, and vinegar as you see fit.

This keeps very well and travels nicelyto a picnic or potluck. Have fun!

pPotato SaladFORFO U R


I developed this salad because Im not a big fan ofmayonnaise-based potato salads. This is really thesimplest thing: just potatoes in a regular vin aigrette.You can add all kinds of extras to it to make it morefestive, but people always rave about the salad as is. Thesecret is that potatoes actually have really n ice flavor

all you have to do is season them properly. Let potatoesbe potatoes, no need to hide em!

If you have leftover roasted potatoes or other rootvegetables, the same idea works great. Just skip thecooking part and go straight to the d ressing.

2 lb potatoes

2 tbsp olive oil

2 tbsp lemon juice, lime juice, or vinegar

2 tsp Dijon mustard

salt and pepper

scallions

ADD IT IO NS

fresh dill, chopped

fresh parsley, chopped

paprika

fresh chillies, finely chopped

pickles, finely chopped

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Cold (and Spicy?)A i N dl

Prepare the noodlesaccording to thepackage instructions.


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Asian NoodlesFO RFO U R

12 oz dried spaghetti, soba,or any Asian noodles

2 tbsp soy sauce

1 bunch scallions, chopped

1 cucumber, finely chopped

salt and pepper

ADD IT IO NS

spice oil (p. 162)

peanut sauce (p. 161)

grated carrot

shredded cabbage

bean sprouts

hard-boiled egg

chopped tomato

p gRinse them under coldwater and put them ina colander to drain.

Put the noodles in abowl and add the soysauce, spice oil if youhave it, scallions, andcucumber (and anyother additions). Mix itall together with a forkor a tongs. Taste it and

add salt and pepper ormore spice oil as needed.

Let the noodles sit inthe fridge for about anhour if you can. Theflavors will mingle and

become more intense.

Think of this as arecipe that you canreally make your own.Use whatever sauce ordressing you like andwhatever vegetablesyou have around, or

just a few scallions.

On a hot day, this is allI want to eat. Cold butspicy food is refreshingand delicious in thesummer. If you havesome spice oil on hand,

be sure to add it. Itsamazing in this.


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Beet andChi k

Taco SaladFO RTW O


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ChickpeaSaladFORTW O

2 to 3 beets, peeled and grated

1 cup chickpeas, cooked or canned

3 tbsp peanuts

DRES S IN G

1 tbsp lime juice

1 tsp chili sauce

1 tbsp olive oil

salt and pepper

Peel the raw beets, removing the stemsif necessary, then shred the beets witha box grater. Place the beets in a bowl

along with the chickpeas and nuts.

Mix up the dressing ingredients inanother small bowl and stir to combine.Taste and adjust the salt and pepper toyour liking.

Add the dressing to the other bowl andmix up all the ingredients. Let it sit forabout 5 minutes so that the flavors cansoak into the vegetables and the beet

juices can mingle with the dressing.

This dish is spicy, crunchy, and almostcertainly the pinkest salad youll evereat! Dont be scared.

$5.20TO TA L$2.60/ S ERVIN G

$3.50TO TA L$1.75 /S ERVIN G

This salad is a great use for leftoverbeans (or pulled pork)crunchy, fresh,yet satisfying enough to be a wholemeal. I like to make taco salad in aweek where Ive made a large batch of

beans and Im craving something fresh.

4 cups lettuce, chopped

1 cup beans, pulled pork, or ground beef 2 small tomatoes, chopped

cup corn, canned or fresh

2-3 scallions, finely chopped

1 cup tortilla chips, roughly crushed

sharp cheddar or queso fresco, for sprinkling

DRES S IN G

cup sour cream or yogurt

juice of one lime

salt and pepper

AD DI TI ONS

cucumber

jalapeo

bell peppers

grated carrots

salsa (p. 163)

Mix up the dressing and taste it. Adjustthe salt, pepper, and lime to your liking.

Mix the other ingredients in a largebowl. Pour the dressing over just beforeserving and toss to coat the saladevenly. Eat immediately, maybe with afew extra tortilla chips on the side. S A LA D

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CharredSummer Salad


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Broccoli Apple SaladFORFO U R

The bitternessof broccoli isdelicious nextto the sweettartness ofapples. Plentyof crunch, too!

1 large crown andstem of broccoli

2 apples

DRES S IN G

1 lemon, juiced

1 tbsp olive oil

salt and pepper

ALT ER NAT EDRES S IN G

1 tbsp yogurt

1 tsp olive oil

1 tsp lemon juice

1 tsp fresh dill, chopped

salt and pepper

Slice the stem of the broccoli into 1/8 discs. If you cant get them that thi n, dontworry, but the thinner the better if you have the patience! Once you reach thecrown of the broccoli, cut each of the florets off and slice each of them as thinlyas you can as well. Set the broccoli in a bowl.

Halve and core the apples, then place the apples flat side down on your cutting

board to make them easier to slice. Slice the apples into1

/8 pieces as well, thendump them into the same bowl.

Choose either of the dressing options and prepare it by simply mi xing theingredients together in a small bowl. Taste it and season with more salt a ndpepper to match your preferences.

Pour the dressing over the bowl of vegetables and mix it all together.

If you put a plate in the f ridge for 10 minutes before serving the salad, itll staycrisp slightly longer. For the best presentation, pile the salad as high a nd tight asyou can manage.

$3.20TO TA L$0.80/ S ERVIN G Summer Salad

FORTW O, ORFO U R AS A S IDE

Chop off both ends of the zucchini, then slice each intofour long sticks. Shuck the corn. Lay the zucchini andcorn on a baking tray, then rub them with oil, makingsure theyre well coated. Sprinkle with salt and pepper.

Broil (or barbecue) for 2 to 5 minutes, depending on

how powerful your broiler is. Turn the corn over tomake sure it cooks even ly. The zucchini should start toblacken in some spots. This is good! Broil for another 2to 5 minutes, until the vegetables are lightly charred.

Mix the dressing in a large bowl. Taste it and adjust.

Chop the zucchini i nto bite-sized pieces and slice thecorn kernels f rom the cob. Transfer the vegetables intothe bowl with the dressing. Add the cru mbled cotija orfeta and mix. Sprink le popcorn (p. 74) over top, thendust with a little ex tra chili powder, salt, and pepper.


2 medium zucchini

2 cobs corn

1 tbsp olive oil or vegetable oil

salt and pepper

2 oz cotija or feta, crumbled

1 cup popcorn (p. 74), popped

One of the early supporters of this book, Gina, canteat gluten and wanted more Mexican -inspired options.I designed this spicy summer salad for her, toppedwith popcorn for a crunch like croutons. Use smallerzucchini, and save the big ones for muffins (p. 21). Ifyou own a grill, use it instead of the broiler!

DRES S IN G

1 lime, juiced

1 tbsp olive oil

tsp chili powder

salt and pepper

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Snacks,Sides & $4 80 TO TA L

JacketSweet


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Sides &SmallBites

When cooking on a budget, snacks are

often the first thing you shave away. Ifyoure creative, though, you can makeplenty of cheap, healthy and delightfulsnacks to enjoy in all seasons and onany occasion. (And remember, leftoversmake great snacks, too!)

56

I like to serve these with all kinds oftoppings, usually leftovers from othermeals. Try filling them with roast

chicken, beans and cheese, corn andtomatoeswhatever you h ave around.

4 large sweet potatoes

salt and pepper

cup sour cream

bunch scallions, finely chopped

Heat the oven to 400 F. Scrub the sweetpotatoes and stab them with a fork afew times. Lay them on a baking sheet.

Bake for 60 to 75 m inutes. Becausesweet potatoes vary greatly in size,

check them after an hour by stabbingwith a long knife. If it goes througheasily, theyre ready. If not, bake longer.

Let cool for 15 mi nutes. Make a longcut along the top of each potato andopen them gently, beating with a forkto fluff up the soft, orange middle.

Sprinkle with salt and pepper. Let eachperson add sour cream and scallions (ormore salt and pepper) to their taste.


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57

SweetPotatoesFO RFO U R

Smokyand Spicy

SpicyGreen Beans


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and SpicyRoastedCauliflowerFO RFO U R

Turn the oven to 400 F.

In a medium-sized roasting pan, arrange thecauliflower pieces and the unpeeled cloves ofgarlic. Pour the butter over the cauliflower andthen sprinkle the spices over top. Use yourhands to thoroughly coat the cauliflower w ith

butter and spices.

Bake for 45 minutes to 1 hour, depending onhow crispy you like the florets. Squeeze theroasted garlic throughout and trash the ski ns.

1 head cauliflower, cut into small pieces

2 cloves garlic, unpeeled

1 tbsp butter, melted

1 tsp smoked paprika

tsp cayenne pepper

salt and pepper

Roasted veggies are always del icious, but theressomething magical that happens to cauliflowerin the oven. It gets so c rispy and nutty, and thatflavor is brought out even more with the spiceshere. Im happy to just eat a bowl of this fordinner, maybe with an egg on top.


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Green BeansFORTW O

1 tsp vegetable oil

lb green beans, ends trimmed, chopped into bite-size pieces 2 cloves garlic, finely chopped

1 tsp soy sauce

1 tsp sambal oelek (or 2 tsp chili flakes)

AD DI TI ONS

1 tsp ginger, grated

1 tsp lemon juice

Add the vegetable oil to a frying pan onmedium heat. Once its hot, add the green beans.Let them cook undistu rbed for about 1 minute.

Mix the garlic, soy sauce, and sambal oelek in abowl (and the ginger and lemon juice, if using).

The beans should have turned bright green. Addabout cup of water to the pan. Cook another2 minutes, until the water is mostly gone. Pourthe sauce into the pan and toss gently to coat.Cook another 2 minutes, until everything isfragrant and most of the liquid is gone. Pokethe beans with a fork: if it goes through easily,theyre done. They should take about 5 minutes.

Taste and add more chili sauce or soy sauce ifyou want the beans hotter or saltier.

Whenever I make these, I thin k, why dont Ihave this every day? Throw a fried egg on top,serve with rice, and you have a delicious meal.


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This recipe takes fresh,sweet summer cornalready amazingandadds salt, tang, andspice to the experience.If you have an outdoor

grill, prepare the cornthat way, but for thosewithout, a broiler is agreat shortcut!

4 cobs corn

4 tbsp mayonnaise

cup cotija, queso blanco, feta,Romano or Parmesan, grated

chili powder

1 lime, sliced into wedges

Turn your ovens broiler up to high.

Peel off the outer layers of the corn and clean off all the corn silk. Leavethe green ends attached for a convenient handhold.

Place the cobs on a baki ng pan under the broiler for 2 to 3 minutes,

then rotate them and repeat until theyre brown and toasty all the wayaround. The broiling shouldnt take more than 10 minutes total.

Working quickly, spread a tablespoon of mayonnaise over each cob,lightly coating every kernel. Next, sprinkle the cheese all over the corn.It should stick fairly easily to the mayonnaise, but youll probably get alittle messy coating them thoroughly.

Sprinkle chil i powder over the corn, but not too heav y or itll be gritty.Use any chili powder you like; ancho or cayenne are great.

Lastly, squeeze lime juice all over and serve hot!

MexicanStreet CornFORFO U R

$1/ S ERVIN G

4 tortillas (p. 137)

cup sharp cheddar, grated

cup green chilies, canned or fresh, chopped

1 tbsp fresh cilantro, chopped

Spread cup of green chilies evenly over onetortilla. Sprinkle cup of cheese over thechilies, then top with half the cilantro. Placeanother tortilla on top of each prepared tortillato form a quesadilla. Repeat!

Place a large, non-stick pan on medium heat.Once its hot, add a quesadilla and toast forabout 1 minute. Flip it over and brown thesecond side, then do the same for the otherquesadilla. Slice into triangles and enjoy withsome fresh salsa (p. 163) and sour cream.

These are a great snack or a quick meal, andyou can add pretty much anything to them! Tomake em cheaper, use fresh tortillas (p. 137).

Green Chiliand Cheddar

QuesadillasFORTW O

$1.75 /S ERVIN G

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Cornmeal Crusted VeggiesFORFO U R


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Heat the oven to 450 F.

Set up your breading station! On one plate, spread out the flour.Crack both eggs into a bowl, add the milk, and mix l ightly witha fork. On another plate, spread the cornmeal, salt, black pepper,paprika, and garlic powder. Mix the plate with your fi ngers.

Spread a small amount of oil or butter across a baking sheet.

A few at a time, take the green beans and dredge them in theflour. Next, transfer the flour-covered beans to the egg mixtu re.Cover the beans lightly with egg mixture, being careful toshake off any excess egg. Then transfer to the cornmeal mixtureand coat them evenly.

Carefully spread the crusted green beans onto the baking sheet.Repeat until youve done them all. If you ru n out of any of thethree mixtures, just mix up a bit more.

Bake for 10 to 15 minutes, until golden and crispy. Enjoy hotwith your favorite dipping sauce!

Pictured are bell peppers and green beans.

These are kind of like havingveggie french fries. Thecornmeal makes them supercrunchy, and theyre greatwith a dipping sauce. Might Isuggest peanut sauce (p. 161)?This breading process can bedone with almost any vegetable;some of my favorites includezucchini wedges, bell peppers,and cooked wi nter squash. Itssort of like f ried green tomatoesor okra, but this baked versionskips the expense and mess ofthe oil, yet keeps the crunch.

lb green beans, stems cut off

cup all-purpose flour

2 eggs

cup milk

1 cup cornmeal

1 tsp salt

1 tsp black pepper

1 tsp paprika

tsp garlic powder

ALT ER NAT IV ES

zucchini

bell pepper sticks

winter squash

cauliflower florets

broccoli florets

okra

carrot sticks

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Brussels SproutHash and Eggs


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Chop off the ends of the sprouts. Slice them inhalf, then finely shred each half. Place the shredsin a bowl and sprinkle with salt and pepper.

Melt the butter in a non-stick pan on medium-high heat. Swirl it around to coat the pan. Addthe Brussels sprout shreds and garlic, then leaveit to cook for about 1 mi nute. Mix it up andtoss it around. Add the olives and mi x again.

Crack the eggs into separate areas of the pan.Sprinkle them with salt and pepper. Pour in 2tablespoons of water and cover with a lid. Letthe eggs steam, undisturbed, for 2 minutes.

Once the whites of the eggs are cooked through,turn off the heat and sprinkle everything withlemon juice.

This is a great light lunc h or side dish. TheBrussels sprouts get salty and tangy from theolive and lemon, then crispy and caramelized onthe bottom. Mix in the little bit of fat from theegg yolk, and wow is this delicious.

s d ggsFO RTW O

4 cups Brussels sprouts, finely chopped

salt and pepper

1 tbsp butter


6 olives, finely chopped

lemon juice

2 eggs

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PoutineFORFO U R

Set the oven to 400 F.

Pour 1 tablespoon of vegetable oil onto a baking sheet.Spread the oil around, then spread out the sticks ofsliced potato. Pour the rest of the oil over the top and


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2-3 medium Russet potatoes, sliced into sticks

2 tbsp vegetable oil

salt and pepper

scallions, chopped

6 oz fresh mozzarella, diced

GRA VY

2 tbsp butter

1 shallot or 3 scallions, finely chopped


2 tbsp all-purpose flour

1 cups vegetable broth

1 tsp soy sauce

tsp cayenne pepper

salt and pepper

6 leaves fresh sage, finely chopped (optional)

sprinkle generously with salt and pepper. Use yourhands to ensure the potatoes are coated with oil, salt,and pepper, and evenly spread across the pan. Placethem in the oven and bake for 20 mi nutes.

Meanwhile, prepare the gravy. Melt the butter in asaucepan on medium heat. Add the shallot and garlic.Let them cook for 2 minutes until translucent, but not

brown. Add the flour and quickly stir with a spoon.Add a little broth if gets too clumpy.

Let the mixture cook until it turns light brown. Add thevegetable broth, soy sauce, and cayenne pepper. Bringthe gravy to a boil, then turn down the heat and let itcook for about 5 minutes, stirring occasionally. Taste it,adding salt and pepper as needed. Turn down the heat to

very low, just enough to keep the gravy warm until thefries come out of the oven.

Dice the mozzarella.

After the fries have baked for 20 minutes, remove themfrom the oven. Lift them with a spatula and test theirtenderness with a fork. If it goes through easily, the friesare ready. If you want them a little more crispy, flipthem over and put them back i n the over for a few moreminutes.

Once theyre done, pile one layer of fries onto a plate.Top with cheese and then the hot gravy. Repeat with asecond layer before sprinkling with scallions and morefreshly ground black pepper.

Poutine isnt an everyday meal, but itsa favorite. Since I dont like deep-fryingat home, I bake the fries; they still getcrispy without the fuss of frying.

Montreal-style poutine is made withvegetable gravy, as in this recipe, butyou can also make your favorite beef orturkey gravy.

Of course, proper poutine uses cheesecurds, and if you can find them do usethose, but fresh mozzarella works forme. It has the same spongy quality,

just maybe with a little less squeak.This recipe does comes out a littlemore expensive than you would think

because of the fresh mozzarella. If youuse less or skip the cheese entirely, youcan cut the price in half.

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IDEA S

Things On Toast$1.50 TO TA L

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4 slices bread

2 tbsp butter

salt and pepper

topping

fried egg (optional)

Melt tablespoon of butter ina small pan on medium heat.Place the two slices of breadin the pan and let them cookfor about 2 minutes, then liftthem with a spatula to checkwhether theyre golden brownunderneath. When they are, flipem over.

Add the rest of the butter to thepan to make sure the secondside of the toast becomes just asgolden as the first. Sprinkle thetop of the bread with salt andpepper. Once the second side isgolden, set the bread on a plateto await its topping.

For the toppings, you can goraw or, as I most often do,saut veggies or beans withflavors like garlic and chi lies,olives and and dill, ginger andturmeric, or any other classiccombination (p. 166).

Instead of toast, the toppingideas on the next few pageswould also be great over rice orany other grain, in a tortilla,tossed with pasta, or even on apizza. Its up to you!

I love bread, and toast inparticular is my comfortfoodI crave it when Im sickor worn down. Here, I wouldlike to suggest that you takesome toast and put somethingtasty on it. Thats it!

Certainly toast can feed acrowd, but I like this meal fortimes when Im on my ownand want a quick meal orsnack. Its a great way to useleftovers or turn a side dish intoa full meal.

What makes this more like aspecial dinner than a quicksnack is the way you treat the

breadtoasting it in the panlike a nice piece of fish.

A pile of sauted or raw veggiesover buttered, toasty breadis the perfect meal for oneand a great way to try a new

vegetable. Ive suggested a fewother toast variations on thefollowing pages, but you canuse pretty much any veggiedish from this book or inventyour own. Add a fried egg ontop if youre extra hungry.

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CA RA M EL IZED O N IO N SAND CHEDDA R : Melt thebutter in a pan on low heat. Add theonions and let them cook slowly, about20 minutes. As the onions darken, stirthem occasionally, adding a bit of waterto loosen up the sticky onion bits on the


PEA S AND LEM O N: This is l ike a less-salty,more-rustic version of the British classicmushy peas. Add a bit of olive oil to apan on medium heat. Drop in the garlicand peas along with 2 tablespoons ofwater so that the peas can steam a

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to loosen up the sticky onion bits on thebottom and keep them from burning.Leave the onions until theyre darkpurple. They will now be sweet andcaramelized. Spread them over toastand top with slices of aged cheddar,salt, and pepper. Put the toast back inthe pan and cover with a lid until thecheese is bubbly, then serve it up.

1 tbsp butter

1 red onion, thinly sliced

sharp cheddar, thinly sliced

salt and pepper

RO A S TEDVE GE TAB LE S: This is one of myfavorite ways to eat lef tover roasted

vegetables. Simply create a ridiculouslytall pile of vegetables like the wi ntersquash and leeks pictured here, thensprinkle with grated Romano orParmesan and fresh pepper. You canalso add any sauce you have on h and orsprinkle crushed nuts on top.


roasted vegetables (p. 122)

Romano or Parmesan, freshly grated

pepper

water so that the peas can steam abit. Leave them until they turn brightgreen. Sprinkle with lemon juice,Romano, salt, and pepper, then removethe peas from the heat and mash withthe back of a fork, either in the pan orin a bowl. Pile onto toast and enjoy!

ASI AN GREEN SGR APRO W: This works withany Asian green, from bok choy totatsoi to gai lan. Splash the oil in a panon medium heat. Saut the garlic for 2minutes, then add the ginger, soy sauce,and the stem part of the greens. Cookfor 4 to 5 mi nutes, until almost tender.

Add the leafy part of the greens andcook for 2 more minutes. Turn off theheat and mix i n the Thai basil. Taste

and add salt and pepper, unless the soysauce is salty enough on its own.

1 tsp olive oil


1 cup peas, fresh or frozen

1 tsp lemon juice


salt and pepper

1 bunch Asian greens, stem separated from leaves

1 tsp vegetable oil


1 tsp ginger root, grated

2 tsp soy sauce

1 handful Thai basil

salt and pepper

$5 TO TA L$2.50/ S ERVIN G

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B LA CK- E Y E DPEA S AND CO LLA RDS: Oh man, isthere anything more comforting than

beans on toast? Friends and familywill be delighted even if youre secretlyusing up leftovers. To make the meal alittle more fancy, use jalapeo-cheddar


S A LTYB RO CCO LI: Warm up the oil in apan on medium heat. Add the garlicand chili flakes and cook for 2 minutes,until they smell great but are not yet

brown. Add the anchovy and cook foranother minute. Add the broccoli and

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73

1 tsp butter


1 cup cooked chickpeas

1 bunch spinach

salt and pepper

smoked paprika (optional)

y, j pscones instead of toast.

S PIN A CHAND CHICKPEA : This is a populartapas dish in Spain. The recipe m akesa little more topping than you need fortwo pieces of toastbut hey, leftoversare tasty. Melt the butter in a pan onmedium heat. Add the garlic and cookfor 2 minutes. Add the chickpeas andspinach, then cook for 2 to 5 minutes,until the spinach cooks down but isstill bright green. Taste and add salt and

pepper, then spoon it over toast. If youhave it, sprinkle with smoked paprika.


black-eyed peas and collards (p. 94)

jalapeo-cheddar scones (p. 22) (optional)

72

about cup of water. Cover the pan,steam for 3 minutes, then toss andcook for 2 minutes, until the broccoli istender and the water is gone. Spoon ontotoast; top with cheese, salt, and pepper!

B RO ILEDEGGPLA N TS A LA D: Heres yet anotheruse for leftoversor just a way to makea great salad more substantial. Simplydollop the broiled eggplant salad ontotoast, then add some herbs or greens tothe top for a fresh counterpoint, alongwith a bit of cheese.

1 tsp olive oil


1 tsp chili flakes

1 anchovy, finely chopped

1 crown and stem of broccoli, chopped


salt and pepper


broiled eggplant salad (p. 43)

fresh herbs or greens

any cheese, crumbled or grated

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IDEA S

Popcorn!


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TU RM ER ICAND CO R IA N DER

CA YEN N EAND S M O KEDPA PR IKA

PA RMAND B LA CKPEPPER

PA RMAND O REGA N OB RO WNS U GA R AN DO RA N GEZES T

S CA LL IO NAND CI L ANTRO S PIC EOI L( P. 162 )

CHI L I PO WDER AND L IM E

Popcorn is such a great snack. Its easyto forget how easy and cheap it is toprepare at home. Try some differenttoppings! Ive suggested a few on theopposite page.

1/3cup popcorn

2 tbsp vegetable oil

2 tbsp butter, melted salt

Place a large pot with a tight-fitting lidon the stove. Pour in the vegetable oil,then the popcorn kernels. Put the lid onand turn the heat to medium.

Using pot holders or oven mitts,occasionally shake the pot f rom side toside to make sure the kernels a re evenlydistributed in the oil. Once the popcorn

begins to pop, turn the heat down tomedium-low and gently shake again.

Once the popping slows down to 5 to

10 seconds between pops, turn the heatoff. Wait until youre sure the corn hasstopped popping and remove the lid.

Move the popcorn to a bowl and pourbutter, salt, and other spices or toppingsover top. Gently toss to coat it evenly.

This recipe makes about 10 to 12 c upsof popped popcornenough for fourpeople. Eat it while its hot! B ITES

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CauliflowerTacos

FO RTW O TO THREE

This is one of my favorite waysto use roasted cauliflower otherthan eating it straight. Its adelicious change from the usual

vegetable taco offerings. Justlook at all those cru nchy bits!


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Warm up the tortillas inthe microwave for 20 to 30seconds, or put them in a warmoven covered with a towel whileyou prepare everything else.

Place two to three tortillason each plate and fill with agenerous serving of cauliflower.

Sprinkle the grated cheese overtop and drizzle with salsa orsauce of your choice. Enjoy!

roasted cauliflower (p. 58)

6 tortillas

cup cheese, grated

cup salsa (p. 163) or sauce of choice

$6 TO TA L$2 - $3/S ERVIN G

Handheld

Sometimes you just dont want to dealwith plates and c utlery. Plus, eatingwith your hands is fun! These recipesare great for lunch, dinner, or for acasual party.

76

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PotatoLeekPizza

Turn the oven to 500 F.

Put a large pan on medium heat and add 1tablespoon of olive oil. Once the oil is hot, addthe potato slices evenly to the pan, maki ng sureeach slice is touching the bottom. (If you slicethem thin enough theyll turn out almost like

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PizzaM A KESFO U R PIZZA S

them thin enough, they ll turn out almost likelittle chips.)

Let them cook until they start to crinkle aroundthe edges and turn brown. Flip them over and

brown the other side, then move them to abowl. Sprinkle with salt and pepper, then tosswith your hands (after they cool down!) tomake sure theyre evenly coated.

Heat up another tablespoon of oil in thesame pan, then toss in the leek slices, stirringoccasionally until theyre soft, about 5 minutes.Toss them with the potato slices and add a bitmore salt and pepper.

Clear a space on the counter and sprinkle withflour. Divide your dough into 4 equal pieces.One at a time, stretch the doughs i nto crusts.You can use a rolling pin or just slowly useyour fingers and hands. I like to make minereally thin and big, but its up to you how thickto make it.

Once the crust is the desired shape andthickness, dust the back of a cook ie sheetwith flour or cornmeal to keep the crust fromsticking, then place it the dough on the sheet.

Now layer it with of the potato and leekmixture and of the shredded mozzarella.Bake for 5 to 8 minutes. If its your first time,simply keep an eye on the oven to see when thepizzas done. The crust should be light brownand the cheese melted.

Repeat the process until youve baked all yourpizzas. If your oven is big enough, you can ofcourse do more than one pizza at a time.

pizza dough (p. 139)

2 tbsp olive oil

1 Russet potato or 3 smallpotatoes, sliced into thin circles

3 leeks, sliced into circles

salt and pepper

1 lb fresh mozzarella, shredded

Obviously you shouldjust make all kinds ofpizza. Seriously, do it.Make it a Thursday-

night tradition andan excuse to use upleftovers. Thispizza, forone, is a fun variationthat confoundsexpectationsproofthat, indeed, anythingis good on pizza!

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Broccoli Rabe andMozzarella CalzonesM A KESFO U R CA LZO N ES


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Calzones are pizza in a slightlydifferent forma form that letsyou get stuff in more fillingwithout weighing down thecrust. Broccoli rabe is great, butyou can use any bitter green,or even broccoli or cauli flower.

Youll love these crusty pocketsfull of oozy goodness!

pizza dough (p. 139)

1 tbsp olive oil

1 large bunch broccoli rabe, chopped


1 tsp chili flakes

2 anchovies, finely chopped (optional)

salt and pepper

2 cups grated mozzarella cheese

Turn the oven to 500 F (or as hot as youroven gets). Sprinkle a small amount of flour orcornmeal over a baking sheet and set aside.

Place a large pan on medium heat and add theolive oil. Once the oi l is hot, add the toughstem ends of the broccoli rabe and cook for 2

minutes. Next, add the rest of the broccoli rabe,including the leafy parts, along with the garlic,chili flakes, and anchovies. Give the ingredientsa stir and let it cook for about 5 minutes,stirring occasionally. Add salt and pepper totaste. The broccoli rabe is done when the stemsare tender. Set the filling aside.

Divide the pizza dough into 4 equal pieces.Sprinkle flour over the countertop and place oneof the four pieces of dough on it. Using yourhands or a rolling pin, roll out the dough asyou would for pizza (p. 79).

Roll the dough out quite thin. Pile of yourbroccoli rabe mixture and cup of mozzarellaonto one side of the circle, leaving a lip aroundthe edge.

Gather up the half of the dough that isntweighed down with fill ing and fold it over top.Pinch the edges of the dough together to createa half-moon shape. Place it carefully on theprepared baking sheet and repeat until you havefour calzones.

Bake for 6 to 8 minutes or until the calzones aregolden-brown on the outside. Be careful whenyou bite into themtheyll be hot! HA N DHELD

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Broccoli, Egg, andCheddar EmpanadasM A KESTWELVE

$7.20 TO TA L$0.60 /EM PA N A DA


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Mix the flour, cornmeal, and salt in a large bowl. The cornmeal isnttraditional in empanadasI just like the extra crunch it gives. You cansubstitute more flour for the cornmeal if you l ike.

Place the butter in the freezer for 10 minutes, then grate it directly intothe flour mixtu re. Wash and dry your hands, then use them to gentlysquish the butter into the flour until it looks like bread cru mbs.

Make a crater in the flour mixture. Crack the egg into it along withthe water. Mix with your hands until it comes together into a smooth

ball. If youre using whole-wheat flour and the dough seems dry, addanother tablespoon of water. Cover with plastic w rap or a moist towel.

Put the broccoli and water in a pan over medium heat. Cover it with a lid.Cook for 5 to 7 minutes, until the water is gone and the broccoli is tender.

Meanwhile, crack 8 of the eggs into a bowl, saving the last one for anegg wash later. Mix the eg

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