- Prep Time 0:55
- Cook Time 0:30
- Estimated Cost $12.00
- 2 Comments
A few days ago, my friend Samer requested, via BrokeAss Gourmet’s Facebook Wall that I develop a budget-friendly chicken pot pie—a dish he finds generally too expensive to make. Normally I’m not much of a fan of pot pies, but I am always up for a challenge and I must say I was extremely pleased with how these turned out. I kept them vegetarian, but at just $12 for 4 people, adding 2 boneless, skinless chicken breasts to your shopping basket should be very doable. Just chop them and add them when you cook the vegetables.
Ingredients
- 1/2 cup plus 2 tbsp flour, divided, plus more for rolling Pantry
- 1/2 very cold stick butter, cut into pieces $1
- salt Pantry
- 1/8 cup ice water
- 2 russet potatoes, scrubbed and diced $1
- 1 tbsp olive oil Pantry
- 4 cloves garlic, minced Pantry
- 1 onion, diced $0.50
- 1/2 tsp curry powder $1.50 for 1 oz.
- 1 tsp chili powder (more or less to taste) $1.50 for 1 oz.
- 3 fresh sage leaves, chopped $1 for a bunch
- 3 carrots, diced $1
- 1/2 cup frozen green peas $1.50 for 12 oz.
- 1/2 cup half-and-half $1.50 for 1 pint
- salt and pepper to taste Pantry
- 1 egg $1.50 for 6
Recipe Serves 4
Directions
- Preheat oven to 400 degrees F. Get out 4 ovenproof bowls or ramekins. Alternately, if you are making 1 big pot pie, get out 1 8" pie pan.
- Boil the potatoes in a pot of lightly salted water for 10 minutes, or until a fork easily pierces through them. Drain and set aside.
- In a food processor, combine 1/2 cup flour, the butter and a pinch of salt. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less—just pay attention to the dough). Remove dough from machine, dust ball lightly with flour, place in a bowl and immediately refrigerate for 15 minutes.
- While dough refrigerates, heat olive oil in a large frying pan over medium-high heat. Cook garlic, onions, spices and sage until fragrant, about 2-3 minutes. Add carrots, peas and cooked potatoes. Stir gently.
- Add half-and-half and 2 tbsp flour to the pan. Stir to combine. The vegetables should now be cooking in a fragrant, creamy sauce. Cook for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste and remove from heat. Set aside.
- Divide refrigerated dough into 4 pieces and roll out on a floured surface into 4 circles that are roughly the size of your ovenproof bowls or ramekins. Roll dough into 1 8" circle if you are making 1 big pot pie.
- Divide the vegetable filling between your ovenproof bowls (or place in your pie pan). Drape dough over each bowl and cut a slit in the middle to allow air to escape.
- Beat egg together with 2 tbsp water and use a pastry brush to brush over the dough.
- Bake pot pies for 25-30 minutes. Cool slightly before serving.
- Prep Time 0:25
- Cook Time 0:25
- Estimated Cost $15.00
- 1 Comment
Can I tell you a secret? I make risotto when I want to serve an impressive and tasty meal without actually putting forth much effort or money. I had red pepper, corn, shrimp and basil in my refrigerator, so that’s what went into this risotto. Nearly any combination of protein, fresh vegetables (or in a pinch, frozen) and herbs will work.
Ingredients
- 1 tbsp olive oil Pantry
- 3 cloves garlic, minced Pantry
- 1 small onion, diced $0.50
- 1 1/2 cups Arborio rice $2.50 for 16 oz.
- 1 quart chicken or vegetable stock $2
- 1 red bell pepper, seeded and chopped $0.50
- kernels cut from 1 cob of corn (about 1/2 cup $0.50
- 1/2 lb medium shrimp, peeled, deveined, tails removed and chopped into bite-size pieces $3.50
- 3 tbsp half-and-half $1.50 for 1 pint
- 1/8 cup grated Parmesan $3 for 12 oz.
- 1 large handful fresh basil leaves, chopped $1 for a bunch
- salt and pepper to taste Pantry
Recipe Serves 3-4
Directions
- Heat olive oil in a large pot over medium heat. Add garlic and onion and cook for 1-2 minutes, until very fragrant. Add Arborio rice and allow the rice to toast lightly, stirring occasionally.
- Increase the heat to medium-high heat and pour the stock into the pot in 1/2-cup increments, allowing the rice to absorb the liquid before pouring in more. The rice should be al dente (soft yet toothsome) when it's cooked. If you find it's not cooked enough for you, add a bit of water and allow it to absorb.
- Once all stock has been poured in, add the bell pepper, corn and shrimp. Allow to cook, stirring occasionally, just until the shrimp turn pink.
- Stir in half-and-half and allow to absorb. Remove from heat.
- Stir in Parmesan, fresh basil and salt and pepper to taste.
- Serve hot.
You might not think of watermelon as something that can be served with feta cheese and onion, but the contrast of the sweet, juicy melon with the tart cheese and onion is actually quite lovely. Fresh mint and lime keep it light and refreshing. Perfect for a picnic or bbq.
Ingredients
- 1/2 large or 1 small watermelon (about 2 lbs) $2
- 1 red onion, diced $0.50
- 4 oz. feta, crumbled $3.50
- 1 large handful fresh mint, chopped $1
- 2 tbsp olive oil Pantry
- juice of 1 fresh lime $0.50
- salt and pepper to taste Pantry
Recipe Serves 4-6
Directions
- Cut the flesh away from the melon rind and into bite-size chunks. Discard the seeds as much as possible.
- Place the watermelon chunks in a bowl with the onion, feta and mint.
- In a small bowl, whisk together the olive oil and lime juice. Pour over the salad. Toss gently and season with salt and pepper to taste.
- Prep Time 0:25
- Cook Time 0:10
- Estimated Cost $3.00
- 2 Comments
My mother’s mother made this garlic bread with 2 sticks of butter. My mom, fearing for the health of her family’s arteries, made it with 1. I, in keeping with the progression of healthier tendencies, make it with 1/2 a stick of butter and an equal amount of heart-healthy Extra Virgin Olive Oil. Hopefully my future children won’t try to make it with cooking spray.
Ingredients
- 1 loaf French bread $2
- 3 cloves garlic Pantry
- 1/2 stick (4 tbsp) unsalted butter $1
- 4 tbsp olive oil Pantry
- pinch salt Pantry
Recipe Serves 4-6
Directions
- Preheat broiler to high.
- Slice bread lengthwise so you have two halves.
- Broil the bread, soft side facing the heat, under the broiler for 1-2 minutes, or until toasted. Remove from oven and allow to cool until cool enough to touch.
- Cut the garlic cloves in half and rub the bread halves with the flat edge of the clove all over the freshly toasted side.
- Place a baking pan or jelly pan (a baking sheet with edges) on top of a burner on the stove. Turn heat to low. Add butter to pan and stir gently to encourage it to melt. Add olive oil to pan and swirl with the butter.
- Place the bread, toasted side down, in the butter/olive oil mixture. Press gently to encourage the bread to soak up the butter/oil.
- Place bread halves, toasted-side-up under the broiler for another 30-to-60 seconds, or just until it turns golden brown.
- Rub the bread with any remaining garlic and place it in the pan to soak up any remaining butter/oil. Sprinkle it lightly with salt and place it under the broiler for one final toast.
- Slice and serve warm.
- Prep Time 0:25
- Cook Time 0:12
- Estimated Cost $7.50
- 2 Comments
The inspiration for this recipe struck me in the noodle aisle of Duc Loi Supermarket. I got so excited when I thought of it that I accidentally knocked the raspberries out of the hands of guy standing behind me. Oops.
These simple dumplings need little more than a little soy sauce or maybe some spicy Asian chili sauce for dipping.
Ingredients
- 2 tbsp vegetable oil, plus more for frying Pantry
- 2 cloves garlic, minced Pantry
- 1 small piece ginger, minced (about 1 tsp) $0.50
- 1/2 red bell pepper, diced finely $0.50 for 1
- 1 ear fresh corn, shucked $0.50
- 1/2 lb raw medium shrimp, deveined, tails removed $3.50
- 1 small bunch (handful) basil leaves, chopped finely $1
- 2 tsp soy sauce, plus more for dipping Pantry
- 24 small square won ton wrappers $1.50 for 50
Directions
- Use a sharp knife to cut the corn off of the cob. Set aside.
- Heat 1 tbsp vegetable oil over medium heat in a medium frying pan. Add the garlic and ginger and cook just until fragrant, about 1 minute. Add the red bell pepper, fresh corn, shrimp, basil and soy sauce cook just until the shrimp turns pink. Remove from heat and spread mixture on a plate and let cool for 5 minutes.
- To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put about 1 tablespoon of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges, as with homemade ravioli. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Make sure you have pressed all the air out of the dumplings. Set the assembled dumplings on a clean plate.
- To cook, heat the remaining oil in the previously used frying pan over medium-high heat. Place as many dumplings as will fit without sticking to one another into the pan and cook for 2-3 minutes, allowing the dumplings to develop a brown crust on the bottom. Once crust has formed, reduce heat to medium and pour 3 tbsp water over the pan of dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
- Carefully remove the lid and allow any excess water to cook away.
- Serve the dumplings hot with soy sauce for dipping.
Makes about 24 dumplings.
