Feast on the Cheap

Pasta with Creamy Goat Cheese, Crisp Bacon and Fresh Chives

feastonthecheap — Mon, 06 May 2013 19:11:24 +0000

Mariel here. In two weeks, I’ll be headed up the coast for one of my best friend’s bachelorette parties. Since I’ve become fairly handy in the kitchen thanks to Feast, I volunteered to whip up dinner on Friday night. We’ll all be arriving from our various corners of the continental US, so we figured it’d be easier to eat in and reserve our energy for Saturday night. We’re older now, it’s better to ease in than jump in.

As soon as I raised my hand, I started stressing over what to make. I trolled through our recipe index and was sold on recreating this Farfalle with Fontina, Prosciutto and Crispy Leeks; it’s a rendition of one of our favorites from a local bistro here in town and it’s a surefire hit every time. But obviously I had to make things complicated and switch up the menu on myself.

This dish is similar in spirit but it’s even easier since it doesn’t necessitate making a Mornay Sauce. The ingredient list is incredibly short, which is a plus when serving a big group, and it takes about 20 minutes to make from start to finish. The flavor, however, tastes like anything but a shortcut.

Typically relegated to a bit part as a garnish, chives take on a starring role adding a burst of spring-green freshness. The bacon (and the bacon renderings used to saute the pasta) lend some briny depth while the goat cheese does all the usual stuff that goat cheese does. I’d go so far as to say this is the perfect bowl of pasta. But I’ll let the hens be the judge of that.

Note: There is a print link embedded within this post, please visit this post to print it.

Pasta with Creamy Goat Cheese, Crisp Bacon and Fresh Chives
Serves 4
Inspired by a recipe from Everyday Living

Ingredients:
½ pound pasta (shells, farfalle, cavatappi or orechiette work best) – $1.99
1½ cups of reserved pasta water, divided
6 slices of thick-cut bacon – $3.29
4 ounces of goat cheese – $3.99
½ cup fresh chives, sliced -$1.89
½ a meyer lemon, zested and juiced (regular lemons work too if you can’t find meyer) – $0.39
Salt and pepper – stock
Grand total assuming “well-stocked” kitchen: $11.55
Cost per serving: $2.88

Directions:
1. Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain and reserve 1½ cups of the pasta water

2. While the pasta is cooking, cook the bacon in a large nonstick skillet over medium-low heat until good and crispy. Remove bacon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet.

3. Add the goat cheese, pasta, and 1 cup of the reserved pasta water to the skillet and cook in the bacon fat until the goat cheese melts. Stir frequently.

4. Remove from heat and toss in the bacon, chives, lemon juice and zest. Season with plenty of fresh pepper and add salt, if desired (but taste first, I did not need to salt this because the pasta water was salty as was the bacon). Serve immediately.

5. NOTE about remaining ½-cup of pasta water. If you have leftovers, use your remaining pasta water to reheat. It’ll help keep things from drying out.

Grilled Peanut Butter, Banana and Honey with Cinnamon Butter

feastonthecheap — Tue, 30 Apr 2013 17:44:17 +0000

Mariel here. This isn’t so much a recipe as a reminder of the delicious flavor combinations lurking in your pantry. During the first few months of my son’s life, my lunch – if I ate one – consisted of slices of Boar’s Head turkey. Just fistfuls of deli meat, no condiments, no cheese, no class. I really handled that newborn phase with panache…

While lunchtime is still a struggle since I’m a work-from-home mom, I’ve gone a solid two months without resorting to the cold comfort of that cold-cut grab bag. In fact, today’s meal actually required turning on the stove! I’d say that’s some serious progress.

I’m sure this is a sammie you’ve enjoyed at some point in your past, but I thought I’d dutifully resurrect it for those of you who had forgotten its gooey glory. I dressed it up with a little cinnamon infused butter and presto-change-o, 10 minutes later I had myself a plate full of heaven.

Note: There is a print link embedded within this post, please visit this post to print it.

Grilled Peanut Butter, Banana and Honey Sandwich
Serves 1

Ingredients:
1 pad of butter – stock
Dash of cinnamon – stock
Half a ripe banana, sliced into rounds – $0.39
2 slices of whole wheat bread – stock
Drizzle of honey – stock
Grand total assuming “well-stocked” kitchen: $0.39

Directions:
1. In a small skillet, melt the butter over medium heat, coating the bottom of the pan evenly. Sprinkle with cinnamon.

2. Spread PB on both pieces of bread. Layer the bananas on top, drizzle with honey. Cook in the hot skillet until the bread is nice and toasty on both sides. Re-butter the pan, if necessary. Serve hot with a tall glass of cold milk.

Sesame Ginger Salmon over Soba Noodles

feastonthecheap — Mon, 22 Apr 2013 04:00:17 +0000

Mariel here. We all have recipes in our repertoire that we turn to when we’re staring down the dinner hour with no clue what to make. In fact, we have an entire section in our Recipe Index devoted to such dishes. For many years my go-to no-clue dinner has been a soy-sesame salmon that is both incredibly flavorful and ridiculously easy. In fact, I make this dish so often, that it never even occurred to me to share it until I was assigned this month’s blog for Secret Recipe Club.

Mother Thyme is a beautifully photographed site from Jennifer, a mom of twins (TWINS!!!), who shares simple, family-friendly recipes. She has twins. Did I mention that? So I was pretty sure I’d find something I could whip up on those evenings I need something fast and furious after putting my own babe to bed.

I was honestly torn over what to make – the Blood Orange Citrus Bars, the Buffalo Chicken Quesadillas, the Buffalo Chicken Burgers – but when I returned to check her blog earlier this week I saw she posted a recipe for Hoisin-Glazed Salmon that was very similar to the in-a-pinch salmon I’ve been enjoying for ages. I decided to blend the two recipes and lo and behold I’ve landed on the best rendition of this staple yet. Healthy, easy, and packed with flavor, this is worth a spot in any fish-lover’s weekly rotation.

Note: There is a print link embedded within this post, please visit this post to print it.

Sesame Ginger Salmon over Soba Noodles
Serves 4
Inspired by Mother Thyme

Ingredients:
4 6-oz salmon fillets – $7.99
3 Tablespoons sesame oil – stock
2 Tablespoons rice vinegar – stock
1 Tablespoon honey – stock
2 Tablespoons low-sodium soy sauce – stock
½-Tablespoon mirin – stock
2 garlic cloves, minced finely or run through a garlic press – stock
1 Tablespoon freshly grated ginger – $0.14
2 teaspoons sesame seeds – stock
3 green onions, sliced – $0.89
Soba noodles, cooked according to package directions – $4.49
Grand total assuming “well-stocked” kitchen: $13.51
Cost per serving: $3.37

Directions:
1. In a bowl, whisk together the sesame oil, rice vinegar, honey, soy sauce, mirin, garlic and ginger. Reserve 2-3 Tablespoons of the marinade and set aside. Place the salmon in a ziplock bag and add the remaining marinade. Marinate for 20 minutes (no more than 30 minutes or the vinegar will toughen the fish).

2. Preheat the broiler and place the rack on the bottom. Line a baking sheet with tin foil.

3. Remove the salmon from the baggie with tongs and place on the lined baking sheet. Broil for 8-12 minutes, depending on the thickness of your fillets and the strength of your broiler. The fish should become opaque and easily flakable with a fork.

4. Add the sesame seeds and sliced green onions to the remaining marinade and toss with the soba noodles. Serve the salmon on top and serve immediately.

Spring Frittata with Asparagus, Caramelized Onions and Sharp Cheddar

feastonthecheap — Tue, 09 Apr 2013 18:59:49 +0000

Mariel here. While my son has been snoozing steadily through the night for months now, I’ve been struggling with insomnia pretty much since the day he was born. So that evens out to about 9 months of desperately seeking zzz’s. I’ve tried everything in the book from meditation to melatonin, cutting chocolate to sound machines.

I hit my limit earlier this month and decided it was more than maternal vigilance keeping me awake at night; perhaps pregnancy or the post-partum period had somehow knocked my body chemistry out of whack. While my thyroid tests came back normal, my doc called to let me know that my vitamin D3 levels were unusually low. Apparently when you’re lacking in the “sunshine vitamin” it can knock your body clock out of whack, so she has me taking supplements to help get things back on track. Today is day 1 so I don’t know if it’s working, but in the meantime, I’m doing everything else I can to get a good night’s sleep.

While some docs also recommend 10 minutes of unprotected sun exposure to help boost your levels of D, as a beauty and health writer, I’ve come across far too much research on the dangers of UV exposure – (and I’m way to vain to risk wrinkles). Since I won’t be stepping outside un-sunscreened any time soon, I decided to suss out other natural sources…ones that don’t entail skin cancer or downing a glass of milk, which I hate. Eggs are at the top of that list and I just happen to love frittatas, so this one was a no-brainer.

Packed with fresh spring veggies and a generous helping of sharp cheddar – cheese also contains D – this is easy, healthy, feel-good food. Here’s hoping it’s so comforting it puts me right to sleep…

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Spring Frittata with Asparagus, Caramelized Onions and Sharp Cheddar
Serves 4

Ingredients:
2 tablespoons butter – stock
1 large yellow onion, diced – $1.19
2 teaspoons balsamic vinegar – stock
1 bunch thin asparagus, trimmed – $2.99
2 teaspoons olive oil – stock
1 bunch green onions, diced – $0.89
8 large eggs – stock
1 cup sharp aged cheddar, diced, divided – $2.40
Salt – stock
1/2 teaspoon ground black pepper – stock
1/4 cup grated Parmesan cheese – $1.60
Grand total assuming well-stocked kitchen: $9.07
Cost per serving: $2.26

Directions:
1. Melt the butter in a heavy broilerproof 10-inch-diameter skillet over medium-high heat – be sure to spread the butter up the sides of the pan so that the frittata doesn’t stick when you later add the eggs. Add diced onions, sprinkle with a little salt, reduce heat to med-low and sauté for 30-40 minutes, stirring frequently until tender and caramelized. About halfway through the caramelization process, add the balsamic vinegar.

2. Preheat the broiler. Toss the asparagus with olive oil and a little salt and pepper and arrange on a baking sheet. Broil for 4 minutes, then shake the baking sheet and broil for another 4 minutes, or until the ends are starting to turn golden and a bit crispy. Cut into 1-inch pieces and set aside.

3. Whisk eggs, 3/4 cup cheddar cheese and 1/2 teaspoon pepper in medium bowl. Add egg mixture, asparagus and green onions to skillet; fold gently to combine. Cook until almost set.

4. Sprinkle remaining 1/4 cup cheddar cheese and Parmesan cheese on top. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Cinnamon-Spiced Lamb Meatballs with Tzatziki

feastonthecheap — Tue, 02 Apr 2013 11:00:29 +0000

Mariel here. A lamb recipe right after Easter? Sure, why not!

After finishing two deadlines for work, I’m short on words today, but I will say this: these are incredibly easy to make, everyone in my family inhaled them, and they work equally well rolled into a pita or speared by toothpicks. Make them, they’re delicious. And don’t skimp on the tzatziki.

Note: There is a print link embedded within this post, please visit this post to print it.

Cinnamon-Spiced Lamb Meatballs
Makes 20-25 meatballs
Adapted from High Flavor, Low Labor

Ingredients:
½-cup whole wheat breadcrumbs – stock
1 large yellow onion, roughly chopped – $1.19
½-cup loosely packed fresh flat-leaf parsley – $0.99
½-cup loosely packed fresh mint – $0.99
2 large cloves garlic – stock
½-teaspoon cinnamon – stock
¼-teaspoon cumin – stock
½-teaspoon chili powder – stock
¾-teaspoon salt – stock
Freshly ground black pepper – stock
1 heaping Tablespoon freshly grated ginger – $0.14
½-Tablespoon Thai red curry paste – $2.79
2 large eggs – stock
1¼ lbs ground lamb (I used 77% lean) – $6.99
Homemade tzatziki
Grand total assuming well-stocked kitchen: $13.09
Cost per meatball: $0.52

Directions:
1. In a food processor armed with a steel blade, pulse the breadcrumbs, onion, parsley, mint, garlic, cinnamon, cumin, chili powder, salt, pepper, ginger, curry paste and eggs until a thick paste forms.

2. Transfer to a large bowl and combine with the ground lamb, using your hands to mix thoroughly. Cover the bowl with saran wrap and refrigerate for 30 minutes.

3. Place a rack in the middle of the oven and preheat the broiler. Spray 2 baking sheets with Pam (or the equivalent).

4. Remove the lamb mixture from the fridge and create golf-ball-size mounds, arranging on the prepared baking sheets. Spray the tops of the meatballs with Pam.

5. Broil the meatballs in batches. Broil for 6-8 minutes then flip and broil the other side for 6-8 minutes. Repeat with the second tray.

6. Place cooked meatballs on a plate lined with paper towels to drain. Serve warm with homemade tzatziki.

Skirt Steak Fajitas with All the Fixins

feastonthecheap — Tue, 26 Mar 2013 11:00:24 +0000

Mary Anne here. Life has tossed me a few curve balls lately, putting my cooking and baking on the not-so-metaphorical back burner. I whipped up this recipe three weeks ago, before those wild pitches crossed my plate, and I am afraid I won’t be creating, cooking, or posting for the next month or so.

Even as I face some personal challenges, I am amazed at how deftly Mariel has resumed control of both her kitchen and our beloved blog. She is conjuring up a diverse and luscious array of tempting tidbits, not the least of which are those fragrant pot stickers. Then yesterday I grabbed an hour of baby time and fed him a ridiculously delicious lamb meatball that my girl had crafted and plans to post later this week. He’s one lucky little guinea pig!

So without further ado, here is my humble offering to Feast on the Cheap. With any luck I’ll be back in short order!

Note: There is a print link embedded within this post, please visit this post to print it.

Skirt Steak Fajitas
Makes 8

Ingredients:
1½ lbs skirt steak – $13.00
1 – 12 oz. bottle Southwestern seasoned marinade – $1.69
3 Tablespoons olive oil – stock
1 large Vidalia or sweet onion, sliced thin, rounds cut in half to form strips – $1.38
1 red Bell pepper, sliced into thin strips – $1.40
1 large Jalapeno pepper, finely diced – $0.28
½ lb. Portobello mushrooms, sliced – $1.99
½ Teaspoon chili powder – stock
2 cloves garlic, minced – stock
3 Tablespoons fresh cilantro, chopped – $0.99
8 whole wheat tortillas, warmed – $1.89
Garnish with sour cream, avocado, grated cheese, if desired

Grand Total Assuming a Well-Stocked Pantry: $22.62
Total Per Serving: $2.83

Directions:
1. Using a large, sealable plastic bag, marinate the steak in the marinade for 8 hours or overnight.

2. In a large sauté pan, heat the olive oil over medium-high flame. Toss in all of the vegetables and season with the chili powder, salt, and pepper.

3. Sauté, stirring frequently, until the mushrooms have released their juices and the veggies are soft. Note: I allow most of the juices to evaporate so that the tortillas don’t become soggy when I assemble the Fajitas.

4. Stir in the fresh cilantro.

5. Meanwhile, prepare the steak by either broiling or grilling. For rare meat, we grill the steak for 3 minutes on each side. The broiler takes longer – ours takes 6 minutes on each side.

6. After cooking to desired doneness, allow the steak to rest on the counter top for about7 minutes. Slice thinly against the grain of the meat by finding the horizontal grain of the meat, easily discerned even after grilling or broiling. Cut on the diagonal so that your knife blade is in opposition to the horizontal grain.

7. Divide the meat and veggies evenly between the tortillas and serve with sour cream, avocado, salsa, cheese, or anything your palate desires!

Curried Pork Potstickers with Soy-Ginger Dipping Sauce

feastonthecheap — Mon, 18 Mar 2013 11:00:27 +0000

Mariel here. Many moons ago, my husband and I spent an incredible year living in Hong Kong. We were in our mid-20s, unmarried and unmoored from all those wonderful anchors of adulthood. Feeling restless and in search of adventure, we both decided to part with our jobs and experience life away from the east coast, so we bought plane tickets and booked a hotel room in Causeway Bay…for 3 nights. I’m not exaggerating when I say that’s the extent of our pre-departure plan-making. It turned out to be one of the best years of our entire lives and later, after returning to New York, we flew back to Hong Kong to get engaged. For me, it’s a magical place. It’s the place where I finally became what I wanted to be – a writer - I shacked up with the love of my life, and I reconnected with my past love, horseback riding.

It’s also the place where I cultivated a deep and abiding love for dumplings. Romantic…I know.

You can’t throw a stone in Hong Kong without hitting a delicious dim sum dive; there is no visiting this sparkling city without partaking in some sort of dumplinged lunch, brunch or dinner. A feast so insanely gluttonous – for us expats anyway – that you walkway shamefully pulling your shirt over the top of your pants so no one knows they’re unbuttoned.

It’s been six years since we’ve been back in New York, but my passion for potstickers hasn’t subsided, so when this month’s installment of Secret Recipe Club led me to Juanita’s Cocina and I came across her recipe for these little mounds of heaven, I didn’t think twice. Juanita’s recipe called for shrimp and pork, but I was feeling cheap so I cut the shellfish and stuck to pig. I also added a dash of curry, having been inspired by Steamy Kitchen‘s recent post on Curried Beef Potstickers. I also poached and lightly adapted a dipping sauce from Good Cheap Eats.

The result of all this tinkering was a sensational, flavorful, pan-Asian potsticker that will undoubtedly become a staple in my repertoire. Are they fresh-from-the-far-east authentic? No. Are they far better than what you’ll find at any local takeout joint? Absolutely.

Note: There is a print link embedded within this post, please visit this post to print it.

Curried Pork Potstickers with Soy-Ginger Dipping Sauce
Makes about 30 Potstickers
Adapted from Juanita’s Cocina and Good Cheap Eats

Ingredients for the Potstickers:
12oz ground pork – $3.50
½-cup thinly sliced red cabbage, chopped finely – $0.99
2 green onions, chopped into thin rounds – $1.29
2 teaspoons fresh grated ginger – $0.15
1 teaspoon Mirin – stock
½ teaspoon sesame oil – stock
¼ teaspoon curry powder – stock
½ teaspoon salt – stock
Pinch of black pepper – stock
25-30 wonton or potsticker wrappers (find them in your grocer’s produce section) – $3.29
Canola oil for pan-frying – stock
Water for pressing/crimping the wonton wrappers
Grand total assuming “well-stocked” kitchen: $8.23
Cost per potsticker: $0.27

Ingredients for the Dipping Sauce:
3 cloves of garlic, pressed or minced – stock
1 Tablespoon fresh minced ginger – $0.30
1 Tablespoon sesame oil – stock
1/3-cup low sodium soy sauce – stock
¼-cup rice vinegar – stock
¼-teaspoon black pepper – stock
2 Tablespoons sugar – stock
Grand total assuming “well-stocked” kitchen: $0.30

Directions for the Potstickers:
1. Combine the pork, cabbage, green onions, ginger, mirin, sesame oil, curry, salt and pepper in a medium bowl. Mix well incorporating all ingredients. Cover and refrigerate for 30 minutes.

2. After 30 minutes, assemble the potstickers. Place a heaping teaspoonful of filling on the center of the wonton wrapper. Dip your finger into a small bowl of water and moisten the edges of the wrapper. Press the edges of the dough to seal and crimp with the tines of a fork.

3. Once all potstickers are assembled, heat 1 Tablespoon of canola oil in a large skillet over high heat. Reduce heat to medium-high and place as many potstickers in the pan as you can without overcrowding (you’ll have to cook in batches). Brown the potstickers on both sides until golden and crispy – this happens rather quickly. Keep the flame on med-high, then add just enough water to coat the bottom of the skillet and cover with a lid. Steam the potstickers for 3-5 minutes or until the water has evaporated. Place on a cookie sheet and repeat until all potstickers are cooked.

Directions for the Dipping Sauce:
1. Combine all ingredients in a small saucepan and heat over a low flame until sugar has dissolved. Serve with potstickers.

Latin Spice Roast Chicken with Spanish Paprika & Fresh Lime

feastonthecheap — Wed, 06 Mar 2013 17:21:37 +0000

Mariel here. I first spotted this Latin Spice Chicken on Always Order Dessert. The crisp, russet-colored skin left my keyboard covered in drool, and since roasting a chicken is one of the easiest ways to keep everybody fed without spending hours in the kitchen, I love finding new ways to dress it up. I was a bit worried at first that the “exotic” blend of spices would be too much for my 8-month old, but I happily discovered that he has a flair for the fragrant. He gobbled this up with the same verve he usually reserves for blueberries.

I’ve now made this twice and I found that it pairs beautifully with Chimichurri-slathered potatoes (click here for the recipe). Simply toss a few quartered tubers in with the chicken and roast away; just wait until the tots are cooked before dressing them with the ‘churri, otherwise the flavor withers a bit with the heat.

Note: There is a print link embedded within this post, please visit this post to print it.

Latin Spice Roast Chicken with Spanish Paprika & Fresh Lime
Serves 6
Adapted from Always Order Dessert

Ingredients:
¼-cup butter, melted – stock
1 lime, halved – $0.25
2 Tablespoons Smoked Spanish Paprika – $3.99 (for an entire jar)
½-Tablespoon ground cumin – stock
½-Tablespoon dried oregano – stock
½-teaspoon cayenne – stock
1 Tablespoon kosher salt – stock
1 teaspoon ground black pepper – stock
1 medium-size whole chicken, 4-5 lbs – $8.50
2 sprigs of fresh thyme – $1.69
Grand total assuming “well-stocked” kitchen: $14.18
Cost per serving: $2.36

Directions:
1. In a small bowl, combine the melted butter, juice from half a lime, paprika, cumin, oregano, cayenne, salt & pepper.

2. Place the chicken – breast-side up – in a large roasting pan and massage with the spice rub – get into all the nooks and crannies, inside and out. Gently separate the skin from the meat and get the rub in there too.

3. Quarter the remaining half of lime and the juiced lime half and stuff inside the chicken along with the thyme sprigs. Chill for 2 to 12 hours in the fridge.

4. When you’re ready to roast, remove the chicken from the fridge and let stand at room temp for about 15 minutes. Preheat the oven to 400 degrees.

5. Roast for 50-60 minutes or until juices run clear when you prick the thickest part of the thigh. Let stand for 15 minutes before carving – this is important – so juices return to the meat.

Black Bean, Quinoa & Sweet Potato Veggie Burgers

feastonthecheap — Tue, 26 Feb 2013 15:10:32 +0000

Mariel here. After four years of feasting on the cheap, this recipe is one of our first truly collaborative dishes. I found an inspiring Quinoa Veggie Burger over at Prevention RD (who had adapted it from The Foodie Physician) and since my son is now full-on eating finger food, I wanted to whip up something everyone could enjoy. My mom came over one Tuesday night – as usual – and in a twist on our tradition, I was the one who cooked HER dinner. We both loved these veggie burgers but agreed that the chipotle was a bit too spicy and bitter for the baby.

I then passed the torch to my mom, who took my notes on the original recipe and adapted it even further, adding sweet potatoes, honey and Old Bay. The results were phenomenal. And while neither of us are avid Veggie Burger aficionados, we both agreed these were the best we’ve ever had. They even pleased my little man who happily double-fisted sloppy gobs into his mouth, which is his highest culinary honor.

Mary Anne here. Like a beef or turkey burger, we served these with melted cheese on a whole wheat bun. Mariel’s go-to condiment of choice is ketchup but I liked whipping together some Greek yogurt with a dollop of leftover tomato paste, cilantro, and a splash of honey. I shared part of a batch with one of my very favorite anesthesiologists, Sara, and she suggested dousing them with salsa. In the end, Sara ate her first one RAW (I totally freaked out!), because she was seriously so starved from a full day in the O.R. and simply couldn’t wait to plow into one. She did cook the remaining patties (thankfully no salmonella reported) and is now patiently waiting for this recipe to appear here so she can make them for herself!

Note: There is a print link embedded within this post, please visit this post to print it.

Veggie Burgers with Black Beans, Sweet Potatoes, and Quinoa
Makes 8
Inspired by The Foodie Physician

Ingredients:
½ cup raw quinoa – $3.29 (for a full box)
1 Tablespoon olive oil – stock
small Bermuda (red) onion (about ¾ cup), finely diced – $0.84
1 small Jalapeno, minced – $0.22
4 cloves garlic, minced – stock
1 cup ¼-inch diced cooked sweet potato – $0.71
1- 15 oz. can black beans, rinsed and drained – $0.79
1 egg, lightly beaten – stock
2½ Tablespoons tomato paste – $0.80
¾ cup corn kernels – $0.79
½ cup fresh cilantro, chopped – $0.99
1 ½ Teaspoons Old Bay seasoning – stock
pinch of cayenne
salt and pepper to taste
½ cup rolled oats – stock
¼ cup wheat flour – stock
Grand Total Assuming a Well-Stocked Pantry: $8.43
Total Per Serving: $1.05

Directions:
1. Cook the quinoa according to package directions. (In general, it’s 1 cup of water to a ½ cup of quinoa.) Set aside.

2. In a medium sauté pan, heat the olive oil. Add the onion and jalapeno and cook over medium high flame, stirring frequently, for about 10 minutes until the onion is beginning to caramelize.

3. Add the garlic and sauté an additional 5 minutes.

4. Transfer the onion mixture to a medium size bowl. Add the black beans and the cooked sweet potato. Using a potato masher or large serving fork, mash the mixture until the beans and the sweet potatoes create a pasty mix. (It will still be a bit lumpy.)

5. Gradually add the remaining ingredients, combining well after each addition.

6. Divide the mixture into 8 equal mounds and then form into patties. Place on a cookie sheet; cover with plastic wrap and refrigerate over night.

7. Spray a griddle or a heavy sauté pan with vegetable oil. Over medium high flame, “fry” the burgers for 6 or 7 minutes on each side until crispy and golden. Note: While cooking the second side, I melted a slice of cheese on the burgers. Serve hot with the condiment of your choice.

Chicken, Cheddar and Fingerling Potato Tart

feastonthecheap — Mon, 18 Feb 2013 17:00:31 +0000

Mariel here. Last week’s 21-inch “dusting” of snow left me with a hankering for something homey. Back in the day, my mom used to cobble together a pretty killer chicken pot pie using leftovers and frozen veggies. Later she elevated her kid-friendly staple into this rendition with leeks, sweet potatoes and portabellas, but I’m not sure we’ve made it again since we posted it.

When I was assigned Canela Kitchen for this month’s installation of Secret Recipe Club, I spent a long time perusing Gloria’s Chilean recipes since she hails from Santiago. In fact, I came thisclose to making her Corn Soup with Pebre. But after Nemo swept through town, I wanted something snow-day-worthy.

Gloria’s rendition of this Chicken-Cheddar Tart is a lot speedier than what I ended up preparing…and she opted for mini tarts instead of an entire pie. But in an unusual twist of fate, I found myself with an afternoon “off.” I had just wrapped a deadline for DailyWorth.com and my bambino was happily snoozing, so I decided to really take my time with this, to brown the chicken separately, to fully caramelize the onions and carrots, and to add a pop of purple fingerling potatoes.

This is well worth the time spent making it. It’s comfort food to the core and a dish I suspect the whole fam will applaud. In fact, it got a rave review from my 7-month old, so you know it’s good.

Note: There is a print link embedded within this post, please visit this post to print it.

Chicken, Cheddar and Fingerling Potato Tart
Serves 6
Adapted from Canela Kitchen

Ingredients:
½-lb fingerling potatoes, cut into ½-inch dice – $1.05
2 Tablespoons butter – stock
1 medium onion, chopped finely – $0.72
3 carrots, peeled and chopped finely – $1.00
1-lb chicken breast, cut into thin, bite-size strips – $4.69
1 Tablespoon olive oil – stock
¾-cup sharp shredded/grated cheddar – $2.49
1 cup light cream – $1.69
Small pinches of dried savory and dried thyme – stock
Package of 6 frozen puff pastry shells – $4.99
1 egg, beaten – stock
Salt & pepper – stock
Grand total assuming “well-stocked” kitchen: $16.63
Cost per serving: $2.77

Directions:
1. Bring a pot of salted water to a boil. Blanch the diced potatoes for 4 minutes. Pour into a strainer and run under cold water to halt the cooking process. Set aside.

2. In a large saute pan, heat the butter over med-high heat. Reduce heat to medium and add the onion and carrots – season with a dash of salt. Cook for 35 minutes, stirring frequently, until golden and tender. Add the blanched fingerling potatoes and cook for an additional 5 minutes.

3. Season the chicken strips with salt and pepper. While the onions/carrots are cooking, in a separate skillet, heat the olive oil over med-high heat. Brown the chicken on all sides. You may have to do this in batches depending on the size of your skillet.

4. Preheat the oven to 400 degrees.

5. Once the chicken is cooked, add to the skillet with carrots/onions/potatoes. Remove from heat and pour in the cream, cheddar, savory, thyme and salt/pepper, if desired.

6. Transfer the mixture to a pie plate and arrange the 6 frozen puff pastry shells on top. Brush the tops of the shells with the beaten egg. Bake at 400 for 20 minutes or until shells are golden. Serve hot.