I’m going to my friend Brett’s house for chili tonight, so I did what any good friend would do—I made corn muffins. But I have to tell you, these aren’t just any corn muffins—these are super-moist, spicy-sweet pumpkin corn muffins with luscious homemade honey butter. I am a really, really good friend.
Ingredients
- 1 cup all-purpose flour Pantry
- 1 cup cornmeal $2 for 16 oz.
- 1 tsp baking soda Pantry
- 1 tsp baking powder Pantry
- 1/2 tsp salt Pantry
- 1 tbsp brown sugar Pantry
- 2 tbsp olive oil, plus more for greasing muffin pan Pantry
- 2/3 cup milk (any % is fine) $1.50 for a pint
- 1 egg $1.50 for 6
- 1 cup canned pumpkin puree $1.50 for 15 oz.
- 1 Poblano pepper, seeded and diced $0.50
- freshly ground pepper Pantry
- 1 stick unsalted butter, at room temperature $1
- 2 tbsp honey (or more to taste) Pantry
Directions
- Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan, two 6-cup muffin pans, or 2 8" round or square cake pans. If using muffin pans, muffin liners can also be used (regular size).
- In a mixing bowl, combine flour, cornmeal, baking soda, baking powder, salt and brown sugar. Whisk in olive oil, milk, egg and pumpkin puree until a smooth batter is achieved. Stir in Poblano pepper and a pinch of ground pepper.
- Pour into prepared muffin cups (they should be nearly full) or pans and top each muffin with a tiny pinch of black pepper. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins bake, combine the butter and honey in a mixing bowl. Whisk aggressively until fluffy and well-incorporated.
- Serve the muffins or cornbread with the butter.
Makes 12 muffins or 2 8" pans of cornbread and about 1/4 cup honey butter.
- Prep Time 0:25
- Cook Time 0:45
- Estimated Cost $8.00
- 3 Comments
OK, obviously pizza isn’t exactly French, but this pie’s fresh flavors, creamy brie and tangy balsamic reduction make me think of that famous French countryside. Cooking the ingredients separately before adding them to the pizza allows for a unique layering of flavors, a technique made famous by the American queen of French cooking, Julia Child. Serve it in thin wedges with glasses of chilled Champagne or with a crisp green salad for a light supper.
Ingredients
- 1/2 recipe pizza dough $1.50
- flour for dusting and rolling pantry
- 1 red onion, sliced thinly $0.50
- 3 oz. creamy brie $4 for 8 oz.
- 6-8 fresh sage leaves, torn $1
- 6 fingerling potatoes, sliced thinly lengthwise $1
- 3 tbsp olive oil, divided Pantry
- 1/4 cup balsamic vinegar Pantry
- salt and pepper to taste Pantry
Recipe Serves 2-4
Directions
- Preheat oven to 425 degrees F. Lightly flour a baking sheet or pizza pan. Set aside.
- Heat 1 tbsp olive oil in a medium frying pan over medium heat. Add sliced onions and cook slowly, allowing to caramelize. This should take 8-10 minutes. Stir occasionally.
- While onions caramelize, heat another tbsp of olive oil in a medium frying pan over medium-high heat. Add potato slices and cook for 3-4 minutes on each side, or until golden brown.
- Pour balsamic vinegar into a small pot and cook over medium heat for 12-15 minutes, stirring frequently, allowing to reduce into a thick syrup. Remove from heat.
- To assemble pizza, roll dough out onto a floured surface into a 12" circle. Transfer to floured pan. Brush dough with remaining tbsp olive oil. Arrange onions, brie, potatoes, sage, salt and pepper evenly over dough and bake for 15-18 minutes or until cheese melts and crust is golden brown.
- Dip a spoon in the balsamic reduction and carefully drizzle reduction over the pizza. You may not need all of the reduced vinegar.
- Cut into wedges and serve.
- Prep Time 0:10
- Cook Time 0:25
- Estimated Cost $4.50
- 3 Comments
This easy side dish is perfect alongside chicken, fish or tofu, but it makes an equally satisfying vegetarian entree when tossed with whole wheat pasta and goat cheese. I like to make a double batch on a rainy Sunday afternoon and eat it all week. Oh, and it makes your kitchen smell fabulous.
Ingredients
- 1 sweet potato/yam scrubbed and diced $0.50
- 10 fingerling potatoes scrubbed, halved and cut into large chunks $1
- 1 red onion, peeled and cut into large chunks $0.50
- 1 medium winter or butternut squash, peeled, seeded and diced $1.50
- 5 cloves garlic, peeled and smashed Pantry
- a few sprigs of rosemary, sage, flat-leaf parsley or all three $1
- 2 tbsp olive oil Pantry
- salt and pepper to taste Pantry
Recipe Serves 2-4
Directions
- Preheat oven to 375 degrees F.
- Spread vegetables and herbs over a baking sheet. Drizzle with olive oil and toss, using hand to ensure all vegetables are coated.
- Roast for 20-25 minutes or until vegetables are cooked through. Season with salt and pepper to taste.
- Serve hot or cold.
- Prep Time 0:15
- Cook Time 0:30
- Estimated Cost $6.50
- 22 Comments
I am blessed with a happy, bustling social life. My friends are always up to something fun, and this weekend was no exception. On Friday night I went with my friends Brooke and Jason to see Mortified, on Saturday my brother ‘s rugby team put on a party at Danny Coyles and Sunday was spent wine-tasting in Napa with Brett and having dinner and drinks with Matt. My soul? Satisfied. My body? Exhausted and a little hung-over. The solution? A healthy, simple soup that will perk up my senses and soothe my achy head (and detoxify my liver). Delicious, fast, super-cheap.
Ingredients
- 2 medium sweet potatoes, peeled and cubed $1
- 1 small onion, diced $0.50
- 2 cloves garlic, minced Pantry
- 1 6-oz. can coconut milk $0.50
- juice and zest of 1 lime $0.50
- 4 cups (32 oz.) chicken or vegetable broth $2
- 1 green jalapeño, seeded and diced, plus a few slices for garnish $0.50
- 1 small bunch cilantro, chopped $1
- 1 small piece ginger, peeled and minced $0.50
- salt and pepper to taste Pantry
Recipe Serves 2-3
Directions
- Combine all ingredients in a large soup pot and cover. Bring to a light boil. Reduce heat and simmer 25 minutes, or until sweet potatoes are very soft. Puree in a blender, food processor directly in pot using an immersion blender.
- Ladle into bowls and serve garnished with a few slices of jalapeño.
I love chiles rellenos, but frankly, the idea of beating 12 egg whites and then dipping roasted, cheesy peppers into them and deep-frying the whole thing sounded kind of messy and elaborate—especially since I was only cooking for 2. This roasted version is healthier but doesn’t skimp on flavor. Smoky cumin and earthy sweet potatoes come together with soft jack cheese, making this version less overwhelmingly rich than traditional chiles rellenos. The salsa’s sweet grapefruit and creamy avocado are perked up by spicy peppers (though you could omit these if you aren’t a fan of spicy). If you’re vegan, swap out the cheese for beans.
Ingredients
- 4 large Poblano chiles $1
- 1 cup shredded jack (or other soft white) cheese $4 for 8 oz.
- 2 tsp olive oil Pantry
- 1 medium sweet potato, scrubbed and diced $0.50
- 1 small red onion, diced, divided $0.50
- 1 small bunch cilantro, chopped, divided $1
- 2 cloves garlic, minced Pantry
- 1/8 tsp cumin $1.50 for 1 oz.
- 1 avocado, peeled and diced $1.50
- 1/2 jalapeño, seeded and diced $0.50
- 1 grapefruit, peeled, sectioned and cut into small chunks $0.50
- 1/2 tsp sugar or honey Pantry
- salt and pepper to taste Pantry
Directions
- Preheat oven to 450 degrees F. Lightly grease a baking sheet and set aside.
- To roast the peppers, turn 4 burners on the stove to high heat (gas is best but electric will work). Place 1 clean, dry pepper directly on each burner. Leave it there, untouched, until the entire side is black and the thin layer of skin on the outside of the pepper has begun to separate. Use tongs to rotate the peppers until all sides have blackened. Carefully remove and transfer to a plate.
- Under cool running water, gently use your fingers to remove the outer layer of skin (it should come right off--if it doesn't , dry your pepper and return it to the burner until it's fully-roasted), and carefully remove the seeds that are attached to the stem internally. Once all peppers are skinless and seedless, transfer to a clean, dry surface.
- To prepare the filling, heat the olive oil over medium-high heat in a large frying pan. Add the sweet potatoes, 1/2 the onion, garlic, 1/2 the cilantro and cumin. Cook for 6-7 minutes, stirring frequently or until sweet potatoes are cooked through. Remove from heat and transfer to a bowl. Allow to cool for 5 minutes. Once cool, season with salt and pepper to taste and stir in cheese.
- To assemble the peppers, run a knife down the side of each pepper, lengthwise. Use a spoon to stuff each pepper with the vegetable-cheese mixture. Place, open-end-up on the baking sheet. Repeat with remaining ingredients.
- Bake for 10-12 minutes, or until cheese is bubbly and melted.
- While peppers bake, combine the avocado, jalapeño, grapefruit, the remaining onion and cilantro and the sugar or honey. Toss well and set aside.
- To serve the peppers, place a hot pepper on a plate and garnish with the salsa.
Makes 4 chiles rellenos.
