Rotini with Corn and Tomatoes Cruda

Makes 6 servings
Total Price: NY $4.45
Price per serving: NY $0.74


This is a great recipe for the dog days of summer, when tomato and corn are at the ripest and the mere thought of having the stove on for more than a few minutes makes you want to whimper. As you can probably tell from the ingredient lists, this is one of those recipes that you’re only going to want to make when you can get burstingly fresh produce. I like this best with extremely young kernels that are pale and tiny. We prefer rotini or rotelle for this dish as the tiny corn kernels get caught in the grooves of the pasta. Serve hot or at room temperature.


Ingredients

• 2 ears of corn (NY $1.00)
• 3 tomatoes (NY $2.29)
• 1 bunch scallions (NY $0.59 for one bunch)
• 1 clove garlic (NY $0.24 for one head)
• ½ lb. rotini (NY $0.33)
• 4 tbsps olive oil (staple)
• 2 tbsps balsamic vinegar (staple)
• Salt (staple)
• Pepper (staple)

Directions
Put a pot of salted water on to boil. Husk and silk the ears of corn. Wash under cold water to
remove any remaining silks and clean the cobs well, trimming if needed. When the water comes to a boil, add rotini and set a timer for five minutes. After 5 minutes, add the corn. After approx. 3 more minutes, both the corn and rotini should be done. Keep an eye on the corn though: if your ear is especially young and tender, use tongs to pull it out early if needed.


Meanwhile, whisk together olive oil, vinegar and salt and pepper to taste if a large bowl. Mince garlic, add and stir. Chop and seed the tomatoes and thinly slice the white and pale green parts of the scallions.* Stir to combine.


Once rotini and corn are cooked, drain and add the pasta to tomato mixture in the bowl. Remove the corn from the cob by standing it upright on a cutting board, holding on to the cob with a towel as it will be hot, and slice off the kernels by running your knife vertically down the cob. Add the corn kernels to the pasta and tomato mixture, and toss well.
Adapted from Gourmet, August 1993

* Save the tougher dark green ends for making stock!


Nutritional Facts
Amount Per Serving

Calories 202.8	Protein 8.9 g	Magnesium 6.0 %
Total Fat 1.9 g	Vitamin A 13.7 %	Manganese 8.2 %
Saturated Fat 0.1 g	Vitamin B-12 0.0 %	Niacin 16.0 %
Polyunsaturated Fat 0.3 g	Vitamin B-6 6.8 %	Pantothenic Acid 2.9 %
Monounsaturated Fat 0.1 g	Vitamin C 21.5 %	Phosphorus 5..8 %
Cholesterol 0.0 mg	Vitamin D 0.0 %	Riboflavin 14.8 %
Sodium 416.7 mg	Vitamin E 1.3 %	Selenium 1.0 %
Potassium 314.3 mg	Calcium 3.3 %	Thiamin 29.3 %
Total Carbohydrate 40.1 g	Copper 4.2 %	Zinc 2.8 %
Dietary Fiber 5.0 g	Folate 36.3 %
Sugars 3.4 g	Iron 14.8 %

Recipe and Nutritional Information after the jump

Tomatillo Tortilla Soup

Makes eight bowls
Total price: NY $19.98 (with extra cilantro & tortilla chips)
Price per serving: NY $2.49


I was so excited to see tomatillos pop up again in the produce section. (Really, I almost clapped my hands in the middle of a crowded market. Cue jaded New Yorkers rolling their eyes and swerving to give the crazy girl a wide berth.)


Tomatillos have a nice bright flavor that really pops when mixed with cilantro, beer, and thyme in this soup.


Ingredients

• 12 tomatillos (NY $1.99)
• 2 medium zucchini (NY $0.89)
• 1 large onion (NY $0.63)
• 2 jalapeno peppers (NY $0.22)
• 4 cloves garlic (NY $0..30 for one head)
• 1 bottle Mexican beer (NY $1.49 for Corona)
• 1 lb. chicken breast (NY $4.99)
• 2 tsps. dried thyme (staple)
• 4 cups chicken broth (NY $2.39)
• 1 bunch scallions (NY $0.50)
• 1 lime (NY $0.50)
• 1 ½ tbsps olive oil (staple)
• 1 ½ tbsps ground cumin (staple)*
• Salt (staple)
• Pepper (staple)
• Tortilla chips (NY $2.59 for 1 bag)
• A few tablespoons cilantro, to taste (NY $0.99)
• 2 cups cotija cheese** (NY $2.50)

Directions
Prepare tomatillos by removing the husks, rinsing (they’ll be sticky!), and then chopping roughly.

Chop the onion and zucchini into pieces of about the same size as the tomatillos. Seed the jalapenos by slicing them open lengthwise, then using the tip of the knife to scrape out the seeds. (Be careful not to touch the seeds with your fingers. If you happen to by mistake, then be *really* careful not to rub your eyes with your hands.) Mince the garlic.


In a large pot, warm the olive oil over medium-high heat, and add the chopped produce along with the cumin, some salt, and a few grinds of black pepper. Meanwhile, slice the chicken into ½ inch wide strips and set aside.


Cook the vegetables approx. 7-8 minutes, until the onion is softened and yellow, and the tomatillos become saucy. (Truly, it’s a cheeky and impertinent vegetable. You’ll see!) Add the beer to the vegetables and cook until reduced by about half, approx. 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Once boiling, remove cover, reduce heat to medium-low, add chicken and cook over a low boil for about 6 minutes.


While soup is cooking, slice the scallions, chop the cilantro, and cut lime into small wedges.

When the soup is ready, ladle into bowls and squeeze juice from a lime wedge into each. Allow your guests to top as they please with tortilla chips, scallions and cilantro.

*I like this heavy on the cumin: goes easier on it if you’re not as rabid a fan.

**If you do not like or can not find cotija cheese, feel free to substitute Monterey Jack.


Nutritional Facts
Approximate values per bowl

Calories 277.8	Vitamin A 7.8 %	Iron 13.0 %
Total Fat 16.0 g	Vitamin B-12 12.4 %	Magnesium 12.4 %
Cholesterol 64.7 mg	Vitamin B-6 23.9 %	Manganese 23.8 %
Sodium 733.3 mg	Vitamin C 19.2 %	Niacin 51.7 %
Potassium 606.0 mg	Vitamin D 0.0 %	Phosphorus 38.3 %
Total Carbohydrate 11.0 g	Vitamin E 4.4 %	Riboflavin 16.6 %
Fiber 2.1 g	Calcium 29.1 %	Selenium 26.9 %
Sugars 2.8 g	Copper 12.0 %	Thiamin 6.8 %
Protein 23.2 g	Folate 6.2 %	Zinc 13.6 %

Recipe and Nutritional Information after the jump

Asparagus, Bacon & Scallion Frittata

Serves 6
Total price: NY $10.52 (with extra bacon and cheese)
Price per serving: NY $1.75


“Recessionipes Entertains: It’s a Pity Party! Part 3”
(Click here if you missed parts 1 or 2.)*

I always crave asparagus at this time of year, when it starts to enter its peak season as Spring just finally emerges. Asparagus, bacon and swiss is a classic combination, and eggs of course are a great cheap source of protein. If you feel like splurging a little, this dish is delicious with gruyere. Great dish for either brunch or a quick, light dinner with a salad.

If you’re serving this to guests, you can prepare slightly ahead and leave it in a 200 degree oven to stay warm.


Ingredients

• 10 oz asparagus (NY $1.99)
• 1 bunch scallions (NY $0.75)
• 4 pieces bacon (NY $3.19 for 8 oz)**
• 6 large eggs (NY $1.09 for 1/2 dozen)
• ½ cup swiss cheese, grated (NY $3.50 for 7.oz)
• Salt (staple)
• Pepper (staple)

Directions
Preheat broiler

Snap off the white-ish woody roots of the asparagus, then slice into 1/3 inch pieces. Thinly slice scallions, the white and light to medium green parts only.** Slice bacon into ¼ inch think slices.

Crack eggs into a bowl, and whisk together with grated cheese, several dashes salt, and a few grinds of black pepper.

Saute bacon in a skillet over medium high heat, until golden brown, approx. 3 minutes.

Add scallions and sauté briefly, approx. 1 minute.

Add asparagus and continue cooking until warmed and slightly browned but still crisp.

Spread the mixture evenly in the skillet, reduce heat to low, and pour egg mixture over. As eggs cook, run a spatula around the sides of the pan to allow the uncooked eggs to flow down the sides. Continue until most of the egg mixture has cooked.

Set the top either by putting under the broiler, approx 1 minute, or with a crème brulee torch.

Inspired by a Bon Appetit May 1999 recipe (But really? It’s a frittata.)

* Thanks for all the good wishes for Blondie; she appreciates them! I am happy to report that she is staying strong, making progress in negotiating a severance package, keeping hope alive, and busily planning her "The Emancipation of Blondie" potluck blowout.
**For tips on storing bacon, see this post.
*** Many scallion recipes say to only use the white parts, and want you to toss the rest. While its true that the very dark parts near the tips are very fibrous and not particularly tasty, we’ve been using up through the medium green parts these days. Its all edible, and tossing produce just seems wasteful.




Nutrition Facts
Approximate values per serving


Calories 157.0	Vitamin B-12 12.6 %	Manganese 7.0 %
Fat 10.2 g	Vitamin B-6 7.3 %	Niacin 4.2 %
Cholesterol 226.2 mg	Vitamin C 16.3 %	Phosphorus 19.7 %
Sodium 242.4 mg	Vitamin D 7.7 %	Riboflavin 21.6 %
Potassium 258.0 mg	Vitamin E 5.9 %	Selenium 26.6 %
Total Carbohydrate 4.7 g	Calcium 16.0 %	Thiamin 7.9 %
Fiber 1.4 g	Copper 4.6 %	Zinc 9.1 %
Sugars 0.8 g	Folate 20.0 %
Protein 11.9 g	Iron 8.5 %
Vitamin A 18.0 %	Magnesium 5.4 %

Recipe and Nutritional Information after the jump

Mango, Blueberry and Ginger Fruit Salad

Serves 8
Total Price: NY $9.56 / NY $13.15
Price Per Serving: NY $1.20 / $1.65

"Recessionipes Entertains: It's a Pity Party! (Part 1)"


A good friend of ours, let's call her Blondie, recently discovered that she too is soon to join the rising number of unemployed workers with fancy professional degrees and the student loans to prove it. We told her to come on over for some commiserating, gallows humor and, of course, emotional eating.

I think most of us have noticed that it's a lot cheaper to go out for brunch than it is to go out for dinner: the same rule applies if you're having people over to your home. Blondie, who is an excellent baker, whipped up some coffee cake and we provided a frittata and this fruit salad (Blondie's Apple Coffee Cake was moist, wallet-friendly and delicious, and we're hoping that with a little bit of peer pressure we can coax her into sharing the recipe!).

I've been making this fruit salad for years, because the flavor combination is so refreshing, and much more interesting than you usually get in a traditional fruit salad. Seasonwise, we jumped the gun a bit on this one: later on in the spring it will be both cheaper and more flavorful.


Ingredients

• 2 limes (NY $1.00)
• 1/3 cup water (free!)
• 1/3 cup sugar (staple)
• 2 large mangoes, peeled and cut into 1-inch pieces (NY $5.00)
• 3 cups blueberries (NY $3.56)
• 1/4 cup finely chopped crystallized ginger (staple, or NY $3.59 for 12 oz.)

Instructions
(Note: Be sure to make in advance: you'll want to let this marinate for a while before serving.)

Zest one of the limes using a peeler, and remove any white pith from the strips of the peel with a knife.

Juice both the limes (rolling them with your hand against a cutting board first to loosen up the juices.)

Combine zest, water and sugar in a small saucepan and bring to a boil.

Stir until all sugar is dissolved, then boil, uncovered approx. 3 minutes.

Remove from heat and stir in the lime juice.

Let stand for 20 minutes, then remove and discard the zest.

Toss together mangoes, blueberries, ginger and syrup in a large bowl and let stand until ready to serve (recommended: at least 30 minutes.)


Adapted from Gourmet, August 2003

Nutrition Facts

Approximate values per serving

Calories 115.6	Vitamin A 9.1 %	Iron 0.9 %
Total Fat 0.4 g	Vitamin B-12 0.0 %	Magnesium 2.0 %
Cholesterol 0.0 mg	Vitamin B-6 4.6 %	Manganese 8.5 %
Sodium 6.6 mg	Vitamin C 40.4 %	Niacin 2.6 %
Potassium 140.4 mg	Vitamin D 0.0 %	Phosphorus 1.2 %
Total Carbohydrate 30.2 g	Vitamin E 5.6 %	Riboflavin 3.5 %
Fiber 2.5 g	Calcium 1.0 %	Selenium 1.0 %
Sugars 18.0 g	Copper 4.6 %	Thiamin 3.9 %
Protein 0.7 g	Folate 2.9 %	Zinc 0.6 %

Recipe and Nutritional Information after the jump

Quick Cannellini Bean & Ham Stew

Makes 6 servings
Total Price: NY $17.50
Price Per Serving: NY $2.91

Wet and gray spring days make me crave a bowl of steaming stew. The result of this recipe is a golden broth overflowing with fresh spinach, ham and cannellini beans. I found a variation of this stew two years ago in a winter issue of Gourmet and it has since become a staple in our apartment on cold days when we don’t have a lot of time for cooking.

Top this with slices of baguette broiled with olive oil and a little parmesan cheese. The toasts absorb the garlicky, tomatoey broth. Warming and satisfying on a chilly, rainy day.

Ingredients

• 4 large garlic cloves, chopped (NY $0.48 for 1 bulb)
  
• 1 large onion, chopped (NY $0.86)
  
• 2.5 tablespoons extra-virgin olive oil (staple)
• 1 14.5oz. can stewed tomatoes, coarsely cut* (NY $1.59)
  
• 2 cups low-sodium chicken broth (NY $1.29)
  
• 2 19 oz. cans cannellini beans, rinsed and drained (NY $2.98)
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (NY $5.51)
• 1/4 teaspoon black pepper (staple)
• 10 oz spinach (roughly torn) (NY $2.50)
• 1 demi baguette, sliced (NY $2.29)
  
• Grated Parmesan cheese (staple)

Directions

In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).

Add the can of cut stewed tomatoes and juice to pot and stir.

When the juice starts to simmer, add the beans, ham and black pepper.

Add the chicken broth, stir and bring to a boil.

When the broth starts to boil, reduce the heat until it settles at a simmer.

When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat.

Serve immediately, garnished with toasts.

While stew is simmering, preheat broiler or set your toaster over to broil.

To Prepare Toasts:
Put bread on a baking sheet or toaster over tray covered with foil, and lightly brush each side with 1/2 tablespoon oil total. Broil until light gold, approx 1 minute.

Flip toast, sprinkle with parmesan cheese to taste, and broil again for approx 1 minute longer.

* We’re not big fans of high fructose corn syrup around here, so the LBUH always checks the fine print (you know, the ingredients) to make sure they’re not slipping any into our stewed tomatoes. You can cut stewed tomatoes right in the can using clean kitchen shears or a knife.


Adapted from Gourmet, January 2007

Nutrition Facts

Approximate values per serving

Calories: 367.6	Protein: 26.0 g	Magnesium: 29.7 %
Total Fat: 10.0 g	Vitamin A: 92.1 %	Manganese: 66.7 %
Saturated Fat: 2.3 g	Vitamin B-12: 8.1 %	Niacin: 27.5 %
Polyunsaturated Fat: 1.2 g	Vitamin B-6: 24.5 %	Pantothenic Acid: 7.0 %
Monounsaturated Fat: 5.7 g	Vitamin C: 39.6 %	Phosphorus: 39.8 %
Cholesterol: 20.4 mg	Vitamin D: 0.0 %	Riboflavin: 19.3 %
Sodium: 1,736.7 mg	Vitamin E: 10.4 %	Selenium: 21.3 %
Potassium: 1,224.9 mg	Calcium: 20.7 %	Thiamin: 42.2 %
Total Carbohydrate: 45.1 g	Copper: 29.0 %	Zinc: 16.5 %
Dietary Fiber: 11.0 g	Folate: 56.6 %
Sugars: 4.3 g	Iron: 31.6 %

Recipe and Nutritional Information after the jump

Veggie-ful Black Beans and Brown Rice

4 servings
Total Price: NY $ 7.33/ NY $ 16.11
Price per serving: NY $1.83/ NY $4.03


So you probably didn’t need me to tell you that rice and beans are budget-friendly. And you probably have already figured out that subbing brown rice for the traditional white makes the whole works healthier. What makes this rice ‘n’ beans recipe a little different is the quantity of veggies that go into it. The result is a really tasty dish that is chock full of protein, fiber, vitamins and I’m guessing those phytochemical and antioxidant thingies one hears so much about these days. You can also throw in extra odds and ends veggies you happen to have on hand, like red pepper, carrots, even celery or zucchini chopped up kind of fine. The leftovers from this pack great for lunch: just put the rice on the bottom of your Tupperware, layer on the beans and tomatoes in the same container, and pop in the microwave at lunch time. It’s so simple my brother could cook it, and cheap, cheap, cheap! Everyone I’ve ever made this for or recommended it to has loved it. (Hmmm, or at least that’s what they tell me. . .) Here’s hoping you will too.



Ingredients

• 1 14.5 oz can black beans (NY $1.79)
• 2 tomatoes (NY $2.70)
• 1 large green pepper (NY $0.95)
• 2 medium onions (NY $1.30)
• 2 cloves garlic (NY $ 0.59 for one head)
• Balsamic vinegar (staple)
• White cooking wine (staple, or NY $3.29 for 16 oz.)*
• Oregano (staple)
• Salt (staple)
• Pepper (staple)
• Olive Oil (staple)
• Cooked brown rice (staple, or NY $5.49 for 36 oz.)

Directions
Chop and saute the onion, green pepper and garlic in 2 tbsps olive oil, until tender. (About ten minutes.) Add the can of beans with their liquid. Add 2 tbsps or so balsamic vinegar, 2 tbsps or so wine, 1.5 tsps oregano, black pepper and a little salt. Add some water if its looking dry or if you like your beans soupy. Bring to a boil, then simmer uncovered for 10-15 minutes. Serve over brown rice, topped generously with seeded, chopped raw tomato.

Very loosely adapted from the black beans and white rice recipe that was on the back of the Goya can about 10 years ago

* A note on cooking wine: Yes, this recipe uses it. If you don’t know, cooking wine is an shelf stable product available in the grocery store, made by adding salt to wine as a preservative. Its an inexpensive product that some folks get truly virulent about. There are many who will tell you that if you wouldn’t drink a wine, you shouldn’t cook with it either. Now, there are some dishes for which that is undoubtedly true, but rice ‘n’ beans really isn’t one of them. And its not the most wallet-friendly of philosophies in any event. Unless you were going to cork open a bottle anyway (and, though tempting, something we’re trying to avoid these days, emphasis on trying) its silly to do so just to dump a few glugs into your beans. However, if you’re really stuck on avoiding cooking wine but still want to cook with wine, here are some other ideas. You can save leftovers from a bottle you haven’t quite finished drinking (note: this does not happen frequently in my house), freeze them in an ice cube tray, then transfer to a zip-top baggie and store in the freezer for future cooking. Just toss the cubes into the pot while cooking, or defrost first if the temperature drop would mess up your recipe. Another idea is to pick up minibar size bottles of el cheapo wine at the liquor store, and use those for cooking. For this recipe which only calls for about 2 tbsps, however, you’d end up with extra Sutter Home. And tell me, oh wine snob who didn’t want to condescend to use cooking wine in the first place, do you really want to drink that? Another tip is to substitute dry vermouth, which is shelf-stable even after opening, for the wine in your recipe. All tips and tricks worth trying for different purposes. But really, for rice and beans? Go on, just shell out the $3.29 for the cooking wine. I won’t tell.

Nutrition Facts
Approximate values per serving, assuming ½ cup brown rice

Calories: 334	Protein: 11.8 g	Iron: 16.3%
Total Fat: 8.5 g	Vitamin A: 13.4 %	Magnesium: 30.1%
Cholesterol: 0	Vitamin B-16: 20.9%	Niacin: 13.6%
Sodium: 20.7 mg	Vitamin C: 52.4%	Phosphorus: 24.5%
Potassium: 54.3g	Vitamin E: 8.4%	Riboflavin: 8.2%
Total Carb: 54.3 g	Calcium: 5.2%	Selenium: 16.4%
Fiber: 11.4 g	Copper: 19.8%	Thiamin: 26.5%
Sugars: 1.2 g	Folate: 39.7%	Zinc: 12.0%

Recipe and Nutritional Information after the jump

"French" Lentil Soup

Adapted from Bon Appetit, Dec. 2006
6 generous servings
Total Price: NY $17.14
Price per serving: NY $2.86


Ingredients

• Extra-virgin olive oil (staple)
• 3 garlic cloves, diced (NY $ 0.59 for one head)
• 3 medium onions, chopped (NY $1.99)
• 5 organic celery stalks, chopped (NY $3.49)
• a handful of baby carrots chopped (NY $ 2.00 for one bag)
• 4 cups vegetable broth (NY $ 4.99 for organic)
• 1 ¼ cups lentils, rinsed and drained (NY $ 1.89 for one bag)
• 1 14 ½ oz. can diced tomatoes in juices (NY $ 2.19 for one can, organic)
• Salt and pepper (staple)
• Balsamic vinegar (staple)

Directions
Heat oil in soup pot over medium heat. Add garlic, onions, celery and carrots. Saute until vegetables start to brown (softening, but still firm), about 15 minutes.

Add broth, tomatoes in juice and lentils. Bring to a boil, then cover, reduce heat to medium-low and simmer. Cook until lentils are tender, about 35 minutes.

Once cooked, puree about half of soup either using a stick blender or by transferring several cups to a blender and pureeing. Return puree to pot. If desired, thin soup with a few tablespoons water. Season with a healthy splash of balsamic vinegar, several grinds of pepper, and salt to taste.

Garnish with celery leaves, serve and enjoy! Like many soups, the leftovers are even better once the flavors have a chance to meld.

Nutrition Facts
Approximate values per serving

Calories: 201	Vitamin B-6: 10.8%	Manganese: 18.4%
Total fat: 7.1 g	Vitamin C: 46.3%	Niacin: 4.5%
Cholesterol: 0g	Vitamin E: 5.8%	Phosphorus: 11%
Potassium: 401.8 mg	Calcium: 10.6%	Riboflavin: 4.1%
Carbs: 28.9 g	Copper: 8.1%	Selenium: 2.7%
Fiber: 7.5 g	Folate: 24.1%	Thiamin: 8.4%
Protein: 5.5 g	Iron: 13.5%	Zinc: 5%
Vitamin A: 99 %	Magnesium: 6.6%

Recipe and Nutritional Information after the jump