I’m not typically a fan of creamy sauces — I find fettuccine alfredo way too rich. But in thinking up a way to use the lovely corn I got from the Grand Army Plaza farmer’s market on Saturday, I thought a creamy basil sauce with corn sounded nice. And it was! The sauce was not overly thick, and the main texture takeaway was the crispy, sweet corn. The best part about this dish is that besides the prep of chopping, the actual cooking time is just about 10 minutes, so no slaving over a hot stove in summer. I had mine over a bed of arugula dressed with just a little lemon juice, olive oil, salt and pepper. Tangy!

I also want to point out that this is a meal packed with summer flavor, and a great vegetarian main dish. You could always add meat to this, but really, when the flavors are so pure and fresh, why would you?

Linguine with Basil Cream Sauce and Corn

Serves 4

1 lb. linguine
1/2 small shallot, finely chopped
1 clove garlic, finely chopped
1/4 c. basil, chopped
2 ears of corn, kernels removed from cobs
zest of one lemon
1 T. butter
2/3 c. heavy cream
3/4 c. dry white wine
1/4 c. grated parmigiano reggiano
salt & pepper to taste

Bring a large pot of water, heavily salted, to boil.

Meanwhile, add the butter to a saute pan or medium sauce pan over medium heat. Add the shallots and garlic and cook for about 1 minute. Add the cream and wine and bring to a simmer, stirring frequently.

Add the pasta to the water and cook until al dente. Drain.

Let the sauce simmer for 5 minutes or until it has reduced and thickened somewhat. Add the corn and simmer for an additional 3 minutes, stirring. Remove the sauce from the heat and add the cheese and basil, stirring to combine. Add salt and pepper to taste. Add the pasta back to the pot you cooked it in and then pour the sauce over top, tossing to coat evenly. Serve immediately. The corn will fall to the bottom a bit, so be sure to scoop some of it up on top of the pasta!

I may not have been the only student that ate the creamed rice served in my school’s cafeteria, but I’m pretty sure I was the only one to ask for seconds.

I couldn’t get enough creamed rice. I still can’t. The only difference? The creamed rice I now make at home is about 100 times better than the stuff I craved in school.

Creamed rice is a cheap and easy side dish or a light and affordable dessert. I always have the three necessary ingredients on hand but tend to make it the most when my milk is nearly expired and I want to use every last drop.

Add even more milk to make your rice truly creamy, and add more (or less) sugar to suit your tastes. Creamed rice is delicious hot from the stove, but cold, refrigerated leftovers are nearly as good.

Creamed Rice

3 cups cooked rice
1/2 cup sugar
1/2 cup milk
vanilla (optional)
cinnamon (optional)

Cook rice. When water is absorbed, add milk, sugar and vanilla (if desired). Simmer until it has reached the desired consistency. Serve hot or cold, and top with cinnamon if desired.

So, Day 1 report. My daily allowance for 2 people is $7.14 to equal $50 for the week.

What we ate Monday:

Breakfast: Brown Bread = $.23 x 2 servings = $.46
Lunch: Leftover Arroz con Pollo = $1.58 x 2 servings = $3.16
Snack: Orange (already accounted for cost in scone recipe)
Dinner: Black Bean Soup = $.74 x 2 servings = $1.50

Total: $5.12 – wow! under!

The Arroz con Pollo recipe, which I made for dinner Sunday, was supposed to serve 4, but definitely came out to 6 servings (and I think I put in 1/2 the chicken it called for!). So that brings my per meal price down significantly. The Arroz con Pollo and soup are also combined to nice effect for lunch — a little bean & rice action. Last night I made cornbread to go along with the soup…but first things first.

Here are the recipes and prices for my first 2 main dishes:

Arroz con Pollo

6 servings

1/2 chicken, cut into pieces, or several bone-in skin-on pieces = $6

1 onion = $.20
2 cloves garlic = $.05
1 red bell pepper = $.75
6 oz. canned diced tomatoes = $.40
1 1/2 c. white rice = $.75 (est.)
3 c. vegetable broth = $.80
Salt, pepper, paprika to taste = n/a
Pinch saffron (opt.) = $.50

Total = $9.25 or $1.58 / serving

Saute the onion and garlic in olive oil in a very large saute pan (with sides) or paella pan until fragrant. Add the red bell pepper and saute for another minute. Add the rice and stir until it is coated with the oil and begins to toast in the pan. Meanwhile, heat the broth until it comes to a boil. Stir in the tomatoes (you could sub with one fresh tomato, diced). Nestle the pieces of chicken in the rice. Season generously with salt and pepper. Sprinkle with paprika and add the saffron. Add the hot broth to the rice. Lower the heat until the broth is just simmering, cover, and cook for about 20 minutes, or until the chicken is cooked through. Garnish with parsley and serve hot.

Black Bean Soup

4 servings

1 1/2 c. dried black beans = $1
3 c. vegetable broth = $.80
3 c. water = free
1 onion, diced = $.20
2 cloves garlic, minced = $.05
1 carrot, peeled and diced = $.17
1 celery stalk, diced = $.15
1 chipotle in adobo, minced = $.50
1 lime = $.12
Salt, pepper, chili powder = n/a

Total = $2.99 or $.75 / serving

Soak the black beans for several hours or overnight and drain.

Saute the onions and garlic in a couple tablespoons of oil in a large soup pot until fragrant. Add the celery and carrot and saute until just softened, stir in about 1/2 t. chili powder and season with salt and pepper. Add the black beans, stock, water, and chipotle. Bring to a boil then lower the heat so it remains at a simmer. Stir occasionally and cook for approximately 1 hour, or until the beans are tender but not mushy. You may need to add a cup or two of water to keep the consistency soupy. Taste and season. Ladle 1/2 of the soup into a blender and blend until smooth. Return to the pot and stir. Serve with a wedge of lime. Other toppings that would be great but are not necessary are cheddar cheese, cilantro, sour cream, or green onions.

One of the quickest ways to fail at sticking to a food budget is to let produce and other perishables go to waste. I am, admittedly, frequently prey to this folly. I find a recipe I like. I buy some ingredients for it, and usually buy too much of a vegetable or herb (or only need, say, half an onion). Then I do it again the next day, with different ingredients. Then those leftover bits and pieces of veggies and herbs don’t seem to go together, so I forget about them until I find them days later, shriveled and molding in the bottom of my crisper drawer. It upsets me greatly to throw out food I failed to eat in time.

So yesterday, I decided to do a fridge clean-out recipe. I would use whatever leftover bits and pieces I had, add a grain as a base (I picked bulgur) and here you have it. It may not be glamorous, but it was tasty, healthy, and can be eaten hot or cold. Next time I would add a little zip to the dish, maybe with a chipotle lime dressing. Take a look in your fridge: could you cobble something like this together?

Ingredients

1 1/2 c. bulgur (you could easily substitute brown rice, cous cous, or quinoa)
1 c. frozen corn
1 tomato, diced
2 small carrots, peeled and diced
1/2 small onion, diced
1 handful cilantro, chopped
1/2 can chickpeas
2 c. baby spinach, chopped
Pinches of cumin, cayenne, and chili powder
Salt & Pepper
Red wine vinegar
Olive oil

Cook your grain. (There are a few ways I’ve seen to cook bulgur — you can just put it in a bowl and pour about twice as much boiling water as bulgur over it, let it sit for 20 minutes or so, and check it. With this method you will most likely have to drain the bulgur and press it to get some of the remaining water out).

Heat some oil in a medium saute pan and add a tablespoon or so of olive oil. Saute your onions, carrots, and corn over medium heat until the onions have softened. The carrots will still be a bit crunchy (which is how I like them). Meanwhile, chop your tomatoes, spinach, and cilantro, and add to a large bowl.

Place your chick peas in a dry, non-stick pan, and add your spices and some salt to taste. Toast the chick peas until they have dried out a bit and begun to take on some color.

When the bulgur is done cooking, transfer it to the bowl and add the cooked veggies. Top with chickpeas. Serve warm or cold from the fridge.

The Fairway market in Red Hook bills itself as the home of “the greatest selection of organic foods in Brooklyn.” I don’t know if that’s true, but I do know that if you’re not paying attention, you could miss the organic section’s star attraction: the bulk beans and grains. Push your cart past the granola and you’ll find 47 bins filled with all kinds of rice (jasmine, arborio, basmati, sweet, sushi, etc…), beans (kidney, pinto, navy, lima, lentil, etc…), oats, couscous, kasha and more.

You can even pick up some organic popping corn. It’s strictly do-it-yourself. You not only scoop what you want into a bag, but also weigh it yourself and print your own label. That means you get exactly what you want with no price tag surprises.

I like the convenience of bulk food and the feeling that I’m doing the environment a good turn by forsaking the unnecessary bags and boxes that come with pre-packaged options. And often, that pre-packaged food is more expensive. Elsewhere in the store, I found a 12-ounce container of quinoa for $3.99. For the same price in the bulk food section, I got 4 extra ounces. On my last trip to Fairway, I purchased natural Israeli couscous at $3.49 per pound and red quinoa at $3.99 per pound. Now, I just have to figure out the best way to prepare it — and make it last — until my next Fairway expedition.

While living in Italy several years ago, I piled my cupboard high with authentic Tuscan cookbooks. My favorite recipe to emerge from countless pages of pastas and risottos is Penne Strascicate, a Bolognese-like sauce filled with diced vegetables, fresh tomatoes, red wine, and the best-tasting olive oil you can find. This recipe is affordable and makes enough to reheat for lunch the next day.

Ingredients
1 medium yellow onion, diced
1 small carrot, diced
1 stalk of celery, diced
1 tablespoon of chopped fresh parsley
2/3 lbs of ground beef
1/2 cup of a robust red wine
1 lb of fresh tomatoes, chopped
1 cup chicken or beef broth
1 lb of Penne pasta
3/4 cup of freshly shaved Parmigiano Reggiano
6 tablespoons of extra virgin olive oil
salt
pepper

Heat the olive oil in a saucepan set over medium heat. Add the onions, carrots, celery and parsley and stir for 4-5 minutes. Toss in the meat and stir until it begins to brown. Add the wine and let it reduce, stirring occasionally to prevent the meat from sticking together. Add the tomatoes, salt, pepper and stir for 4-5 minutes. Pour in the broth and simmer over low heat for 40 minutes, stirring occasionally

Cook the pasta in a pot of salted water until al dente and then, incorporate it to the sauce. Mix everything together and cook for 5 additional minutes. Add the Parmigiano Reggiano and serve immediately.

Pairs well with a young, dry red wine.

When planning thrifty meals, my go-to memory bank of recipes is always from my childhood: spaghetti with homemade tomato sauce and a side salad, tuna casserole, cauliflower quiche with brown rice. They all follow a formula that helps keep them thrifty: pasta or a grain as the base, plus some canned goods, plus a few fresh ingredients. All delicious, inexpensive meals, but they can become monotonous.

Looking for inspiration, I made Spaghetti with Creamy Pea Sauce from a recipe that I found on Serious Eats. Typically, I would not even consider making something that involves 1) frozen peas, and 2) creamy sauce. They’re just not my favorite things in the world, to say the least. But something about this recipe beckoned me. Maybe it was the crispy cap of prosciutto, or maybe it was the verdant green pasta.

I couldn’t stand the thought of green pasta with a green salad (I am a firm believer that we eat with our eyes as well as our stomachs, and I like my food colorful) so I turned to one of my favorite thrifty and oft-neglected ingredients: beets. Roasted beets with orange segments, red onion, and a simple dressing of red wine vinegar, olive oil, salt and pepper. The beet juice dyes the other ingredients an almost unnatural shade of magenta – beware cooking or eating this salad with white clothes on! Juicy and refreshing, it cuts through the richness of the pasta perfectly. These recipes made enough for dinner for two and lunch for one, all for a little over $8 total, not including pantry items. Not too shabby, especially considering I could easily spend $12 on lunch alone in Manhattan!

Spaghetti in Creamy Pea Sauce with Crisped Prosciutto

Adapted from Serious Eats

Serves 2 – 3

1/2 pound spaghetti, or other pasta
1 tablespoons butter
2 shallots, minced
10 ounces frozen peas (do not thaw)
1 cup whipping cream
Pinch nutmeg (optional)
Parmiggiano cheese
Salt and freshly ground black pepper

Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally.

Meanwhile, melt the butter in a medium skillet over low heat and gently sweat shallots until translucent, about 2 minutes. Add the frozen peas and cook, stirring occasionally, until peas are softened and vibrantly green, 2 – 3 minutes. Transfer the contents of the pan to a blender or food processor. Add cream and purée till smooth.

Place a sieve over a small saucepan. Pour the pea purée into the sieve, pushing it through with a rubber spatula or wooden spoon. Discard solids. Over a low flame, warm the purée through. Remove from heat and season well with salt and freshly ground pepper. Optional: a pinch of ground nutmeg will accentuate the sweetness of the peas.

Toss the cooked spaghetti in the sauce. Top with crisped prosciutto, 1-2 slices per person. The prosciutto can also be crumbled into small shards and sprinkled over the spaghetti. Grate fresh parmiggiano cheese over the pasta and serve.

Crisped Prosciutto: Preheat oven to 400ºF. Arrange prosciutto slices on a baking sheet and bake for 8-10 minutes, until crispy.

Beet and Orange Salad with Red Onions

Serves 2 – 3

5 small beets or 2 – 3 large beets
2 oranges (I used Mineola Tangelos, because I can never find good oranges in New York)
1/4 red onion, thinly sliced
1 T. red wine vinegar
1 T. olive oil
salt and pepper

Preheat the oven to 400 degrees. Wrap each beet individually in foil and place on a baking sheet. Bake for 40 – 60 minutes, depending on the size of the beets, until they are easily pierced with a knife. Unwrap and let sit until cool enough to handle. Peel off the skin (this should be very easy), trim, and cut into wedges.

Slice off the peel of the oranges and cut out the individual orange segments into a bowl. Squeeze the juice from the remaining pulp into the bowl.

Add the beets and onions to the bowl, along with the vinegar, oil, salt and pepper to taste. Refrigerate until ready to serve. Can be served at room temperature or chilled.

Bon Appetit!

Thrifty, healthy, tasty. That’s why couscous is a staple in my cupboard and on my dinner table.  Luckily, you can cook couscous every night of the week and never serve the same meal twice. Even better, it’s inexpensive enough ($2.99 per kilogram at my neighborhood bodega) for guilt-free experimentation.  That and a craving for Greek food resulted in the creation of this fast and easy couscous dish. Not only does the meal take only 15 minutes from beginning to end (including standing time), but it also can be made and served in one microwavable bowl.  The couscous tastes fine warm, but is even better chilled. Eat it alone as a refreshing side dish or serve it the way I enjoy it — piled high atop a piece of flatbread from my neighborhood Greek grocer.

Ingredients

Serves 2-4 people

2 cups of frozen cut leaf spinach (measure before thawed)
1 cup of uncooked couscous
1 cup of boiling water
1/2 cup of plain whole milk yogurt
feta cheese, as desired
Greek olives (optional)
Thaw spinach in a large microwavable serving bowl. Evenly spread the uncooked couscous on top of the cooked spinach. Top with boiling water. Cover for 5 minutes.  Fluff couscous with a fork and stir to combine with spinach. Stir in yogurt. Add crumbled feta cheese (I bought a half-pound block and used about 1/3 of it.)

Garnish with olives, if desired.