If you like grits, you’ll love this creamy soup. Smoky chipotle peppers and creamy hominy, all pulled together by a bit of sharp cheddar cheese. This incredibly filling soup actually expands in the fridge and thickens quite a bit, so if you have leftovers, just heat it up over low heat and whisk in a bit of water or broth to thin it out before serving.

• ingredients
• 2 tbsp extra virgin olive oil Pantry
• 1 onion, chopped $0.50
• 2 cloves garlic, chopped Pantry
• 1 (or 2, if you like spicy) canned chipotle peppers packed in adobo, chopped, plus a few spoonfuls of their sauce $2 for a 6-oz. can
• 1 15-oz. can hominy, drained $1.50
• 4 cups (1 quart) chicken or vegetable stock $2.50
• 1 cup half-and-half 1.50 for a pint
• 1/2 cup shredded sharp cheddar cheese $3.50 for 12 oz.
• salt and pepper to taste Pantry

Total Cost of Ingredients $11.50

Directions

Heat oil in a large soup pot over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally, until soft. Stir in garlic and cook for another 1-2 minutes.

Add the chipotles and sauce, hominy and stock. Cover and cook for about 8 minutes, until very fragrant. Puree, using a food processor, blender or immersion blender and return to pot.

Stir in the half-and-half, cheese and salt and pepper to taste and cook for another 2-3 minutes. If soup is too thick, add a bit more stock or some water.

Serve immediately (soup will thicken as it cools—this is fine, just note that it will be more like grits than soup if ), topped with more cheese if desired.

Serves 4-6.

I don’t spend nearly enough time extolling the virtues of pizza dough as a way to turn leftovers into a brand new meal. So, when I had an unexpected guest stop by around lunchtime recently, I was relieved to find a ball of pizza dough (a mainstay of my refrigerator), some leftover Butter Beans with Roasted Tomatoes and a bit of mozzarella cheese. Within minutes, I had a pizza in the oven. I threw together a salad, opened a bottle of wine and treated my friend to a fresh impromptu lunch.

• ingredients
• flour for pan and for rolling Pantry
• 1/2 recipe Butter Beans with Roasted Tomatoes 8.50 for a whole recipe
• 1/2 cup shredded mozzarella cheese $3 for 8 oz.
• 1/2 recipe pizza dough $1.50
• 1/4 cup shredded Parmesan price included in cost of butter beans
• handful fresh parsley, chopped price included in cost of butter beans

Total Cost of Ingredients $13

Directions

Preheat oven to 475 degrees F. Lightly flour a baking sheet or pizza pan and set aside.

Drain the butter beans of extra juice and stir bean mixture together with the shredded mozzarella. Set aside.

Roll the dough out into a 10” circle and transfer to the prepared pan.

Spread bean-cheese mixture over the dough, leaving a 1” border for the crust.

Top with the shredded Parmesan and the parsley.

Bake for 12-14 minutes, or until crust is golden-brown and cheese is bubbly.

Cut into wedges and serve.

Serves 2.

This is a simple, comforting peasant side dish/appetizer that can be quickly and cheaply transformed into a whole meal by adding pasta. Simply toss the bean-tomato mixture with a pound of freshly-cooked linguine or spaghetti, toss with more Parmesan and parsley and easily serve at least 4 people.

Personally, I like to eat the bean mixture on its own, hot with either a spoon or crusty bread for dipping.

• ingredients
• 2 tbsp extra virgin olive oil, plus more for finishing Pantry
• 3 cloves garlic, chopped Pantry
• 1/2 onion, chopped $0.50 for a whole onion
• 1 can fire-roasted chopped tomatoes $2
• 1 can butter beans, drained and rinsed $1.50
• 1 handful fresh flat-leaf parsley, chopped, plus more for garnish $1 for a bunch
• 1/8 cup shredded Parmesan cheese, plus more for garnish $3.50 for 12 oz.
• salt and pepper to taste Pantry

Total Cost of Ingredients $8.50

Directions

Heat oil over medium-low heat in a medium frying pan (make sure it has a fitted lid). Add the garlic and onion and cook, stirring occasionally, for 7-8 minutes, until soft and very fragrant.

Add the tomatoes (and the juice that comes with them) and 1/2 cup water. Cover and cook for 5-6 minutes, until slightly reduced.

Add the beans, cover and cook for another 5-6 minutes, until heated through. Stir in the parsley, Parmesan and salt and pepper to taste.

Spoon into serving bowls and garnish with more olive oil, parsley and Parmesan.

Serves 2.

I figured I really couldn’t have a blog about cheap food without including the Louisiana classic po’ boy sandwich. Though these ingredients make just 2 sandwiches, if you can part with just a few more bucks for a full pound of shrimp, you can easily feed four with the ingredients below.

I also tried spicing up the mayonnaise with a bit of Sriracha. Highly recommended.

• ingredients
• canola or vegetable oil, for frying Pantry
• 2/3 cup medium-grind cornmeal $2 for 14 oz.
• 1/2 lb raw medium shrimp, peeled, deveined, tails removed $6.50
• salt and pepper to taste Pantry
• 1/2 baguette, sliced lengthwise and into 2 6-inch lengths (for 2 sandwiches) $2 for a whole baguette
• 4 tbsp mayonnaise Pantry
• 1/2 ripe tomato, sliced $0.50 for a whole tomato
• 2 pickles, sliced $2 for a 12-oz. jar
• 3-4 Romaine lettuce leaves, torn $1.50 for a head

Total Cost of Ingredients $12.50

Directions

Heat about 1” oil in a large frying pan over medium-high heat, until a drop of water sizzles when dropped in.

Place the cornmeal in a bowl and set it and the shrimp next to the stove. dredge the shrimp, a few at a time, in the cornmeal, making sure they are completely covered, then drop into the hot oil. Cook for 1-2 minutes on each side, until the shrimp curl up and are golden-brown on the outside.

Drain the cooked shrimp on paper towels and sprinkle immediately with salt and pepper.

To assemble the sandwiches, spread the bread with the mayonnaise and layer with the cooked shrimp, tomato, pickles, Romaine and more salt and pepper to taste if desired.

Serves 2.

Andrew and I had a dish similar to this at Beretta last weekend. The bean puree was so rich and creamy, we swore it had dairy in it. But upon asking our server, we were told that it was simply finely pureed fava beans, olive oil, garlic, herbs, salt and pepper. I couldn’t get it out of my mind, and so set out to replicate it, this time using even-creamier butter beans. The resulting mixture was so decadent, I could have eaten it standing over the sink, using a spoon. Fortunately, I managed to hold it together until I had assembled this gorgeous open-faced-sandwich-slash-crostini.

If I were going on a picnic, however, I would have pressed the two baguette halves together, sliced it into sandwich-size pieces, wrapped them and packed them in a basket with some wine and fresh fruit.

• ingredients
• 1 15-oz. can butter beans, drained and rinsed $1.50
• 1/4 cup extra virgin olive oil, plus more for garnish Pantry
• 2 cloves garlic, chopped Pantry
• 1 small handful fresh basil leaves $1 for a bunch
• juice and zest of 1 lemon $0.50
• salt and pepper to taste Pantry
• 1 very fresh baguette, sliced lengthwise $2
• 1 cup (packed) fresh arugula $1
• 2 oz. fresh Parmesan, shaved $4 for 10 oz.

Total Cost of Ingredients $10

Directions

In a food processor or blender, puree butter beans, olive oil, garlic, basil and lemon juice, until smooth and very creamy. Season with salt and pepper to taste.

Spread the baguette slices generously with the butter bean mixture and top with the arugula, Parmesan, zest, a drizzle of olive oil and more salt and pepper.

Cut into bite-size slices and serve.

Serves 4-6.