Budget Meals: Day 2

Ingredients
425 g GOYA white beans in sauce $1.50
3 small red potatoes $0.76
1 carrot $0.26
Ginger $0.54
1 head of garlic $0.42
3 red onions $0.67
1 red bell pepper $0.78
1 bunch of scallions $0.67
Total: $5.60

Directions
Chop finely 1 red potato, 1/2 the carrot, 1 red onion, the bell pepper. Mince a thumb of peeled ginger and all the head of garlic (it was going bad). Saute the onion, then ginger, then garlic in olive oil. Add the carrot, potato, and bell pepper in that order, cooking each a few minutes. Season with salt, black pepper, oregano, and thyme. Add the white beans (Blancas guisadas – preparadas con Aceite de Oliva, Cilantro, y Tomate). Rinse the can with water and add that too. I had some De Cecco elbow pasta lying around so I threw a handful of that in, along with a pinch of organic ground turmeric. Divide into bowls, top with sliced scallions. Serves 3-4.

~Jessica

Budget Meals: Day 1

Ingredients
737 g Iodized salt $1.59
425 g black bean soup $1.59
3 small red potatoes $0.76
1 carrot $0.26
Ginger $0.54
1 head of garlic $0.42
3 red onions $0.67
2 plum tomatoes $0.46
1 bunch of scallions $0.67
Total: $6.96

Directions
Chop finely 2 potatoes, 1/2 the carrot, 1 red onion, the tomatoes. Mince a thumb of peeled ginger, 1 clove of garlic. Saute onions, then ginger, then garlic in olive oil over medium heat. Saute carrot, then potatoes for 5-10 minutes. Season with salt, freshly ground black pepper, thyme, and oregano. Add the tomatoes and can of GOYA black bean soup (Frijoles negros – preparados con aceite de oliva, pimiento, y cebolla). Stir frequently, cook a little longer and serve. Top with sliced scallions. Serves 3 (on a diet).

I recently moved off my friend Amber’s couch and got my own place. Rent is $1100/month, including all utilities. My training stipend of a “modest” $2500 is to cover four months of NYC living. The GRE exam costs $205.00, the Educating All Students (EAS) exam is $92.00, the Content Speciality Test costs $134.00 (I’m taking the Biology CST, of course), Fingerprinting is $99.00. This means budgeting. A lot.

At least the GOYA black bean soup is the bomb-diggity! (Even though it has MSG and added sugar.)

~Jessica

Home Fries

IMG_2704Adapted from The Kitchn and Serious Eats

Ingredients:
vegetable oil
2 red potatoes
1 red bell pepper
1/2 large red onion
3 garlic cloves
Seasonings: smoked paprika, thyme, salt, pepper, scallions (optional)

Directions:
Chop the potatoes. Cover them with cold water in a pot and a pinch of salt. Heat until water boils for a couple of minutes then turn off the heat. Drain, coat in a little oil, and set aside. Chop the rest of the vegetables. Fry the onions in some vegetable oil/butter over medium-high heat, then the garlic, until fragrant. Fry the bell pepper. Set aside. Fry the potatoes until they sear, without crowding, then add back the rest of the ingredients. Season to taste. Top with scallions or parsley (chives could do as well).

I do love garlic butter roasted mushrooms, so I was inspired to incorporate this form of protein in the morning brunch (also because we had run out of yogurt. Ack). So of course I needed to know the best method How to saute mushrooms. Cut thick, cook hot, don’t overcrowd. Done. Accompanied by some freshly grated Parmesan, a dash of salt and pepper and olive oil, and a wedge of smoked gouda. The omelette included scallions, salt, pepper, and just before I folded it in half, several strips of the same smoked gouda (melts wonderfully when reheating leftovers).IMG_2706

~Jessica

Pi Day Special – Shepherd’s Pie

3/14, that most special of days! For those who aren’t quite as nerdy, it’s Pi Day, celebrating π, that mathematical constant usually used for calculating areas and volumes of circles – 3.1415926535… Okay, fine, it’s basically just an excuse to celebrate pies in all shapes and forms! So in honor of this day, I’m crashing Jessie’s blog to share a recipe that I prepared myself for Pi Day!

Since we are in the middle of Winter Storm Stella (STELLLLAAAA!) here in New York, I thought rather than a sweet or dessert pie I’d prefer something a little more hearty, to get me revved up for all the snow removal we would be doing later on. Shepherd’s pie, with its fluffy mashed potatoes atop savory ground beef filling, was the perfect solution.

DSC07758

Shepherd’s Pie

Adapted from allrecipes

Ingredients

  • 4 large potatoes, cubed and peeled
  • 1 tablespoon butter (alright… I used 1.5, cuz more butter makes mashed potatoes so good!)
  • 1/4 cup shredded cheese (I used provolone, which I had on hand)
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 cups frozen mixed vegetables (peas, corn, carrots, beans mix)
  • 1 lb lean ground beef
  • 2 tablespoons flour
  • 1 tablespoon ketchup
  • 1 cup beef broth
  • Melted butter to brush on top of mashed potatoes

Directions

  1. Bring a pot of salted water to boil and add the potatoes. Cook until tender and easily pierced by fork, around 15 minutes. Drain in colander and mash in large bowl with butter and shredded cheese until smooth. Season with salt and pepper and set aside.
  2. Heat oil in a large frying pan. Add onion and cook until starting to turn transparent, around 3 minutes. Add celery and continue cooking for 3 more minutes. Add mixed vegetables and cook 5 more minutes. I cooked until the water from the frozen vegetables had evaporated. Set aside vegetables and clean pan.
  3. Preheat oven to 375 degrees F. In the clean frying pan, add a small amount of oil. Add ground beef and brown, around 8-10 minutes. Drain of excess fat and reintroduce the vegetable mixture. Stir in flour and cook for 1 minute.
  4. Add ketchup and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. Spread the ground beef mixture in an even layer in a 2 quart casserole dish. Top with mashed potatoes and spread in an even layer. Brush melted butter on top of mashed potatoes.
  6. Bake in the preheated oven for 20 minutes. If the potatoes aren’t golden brown, you can put them under the broiler for 5 minutes or until they are browned, I like to watch it to make sure it doesn’t get burnt!
  7. Enjoy the delicious fruits of your labor! I hope you enjoyed this recipe, and if you would like to visit my blog please feel free (shameless plug over).
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a messy plate of shepherd’s pie, living life on the edge… of the table.

~Peggy

Colcannon

imag0898Adapted from Simply Recipes

Ingredients:

  • 2 potatoes, peeled and cut into large chunks
  • Salt
  • 30 g unsalted butter (with more butter for serving)
  • 180 g of chopped cabbage (or kale or other leafy green)
  • 3 green onions, minced
  • 120 mL milk or cream

Directions:

  1. Boil potatoes 15-20 minutes in salted water.
  2. Saute cabbage in butter until browning a bit.
  3. Add scallions and cook for a minute.
  4. Pour in the milk/cream, mix well, add potatoes and mash together.
  5. Add salt and butter to taste. Serve.

~Jessica

Spanish tortilla

Adapted from Jamie Oliver, inspired by my friend Daniel, cooked with Amber

Ingredients:

300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs

Directions:

  1. Peel the potatoes then slice thin. Pat dry. Peel and finely slice the onion.
  2. Drizzle Spanish olive oil into a small frying pan over medium heat, then add the onion and potatoes, alternating layers of potatoes with the onions. Turn the heat down to low and cook for 25-30 minutes covered. Do not stir it or the potatoes will break up.
  3. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then whisk together. When the onions and potatoes are cooked, remove the pan from the heat and add the eggs. Cook over low heat for around 20 minutes, then loosen the sides of the tortilla.
  4. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
  5. Cut into 6 wedges and serve hot.

~Jessica

P.S. We also added broccoli and ham, chopped finely and fried before incorporating, when we made this last Sunday. ^_^

Mashed potatoes

img_0345Adapted from Tyler Florence

Ingredients:

  • 4 Yukon gold potatoes, skin on
  • 2 garlic cloves
  • whole milk
  • heavy cream
  • butter
  • 1 sprig fresh thyme /sage /rosemary
  • salt and pepper

Directions:

  1. Scrub then chop potatoes. Add to pot, then cover halfway in milk, then cover fully in the cream, add the butter and olive oil.
  2. Add garlic, and thyme. Bring to boil, cook until tender.
  3. When the potatoes are tender, set a colander over a bowl. Pour the potatoes through the colander, and the cream will collect on the bottom. Put the potatoes back into the pot, mash them, and fold the potato-infused garlic cream back into the potatoes.
  4. Salt and pepper to taste. Serve warm, with a pat of butter.

~Kai-ling

Patatas bravas

aka patatas a la brava or papas bravas. Adapted from No Recipes and Felicity Cloake

Aioli
6 cloves garlic, finely grated
1 egg
2 splashes of lemon juice / sherry vinegar
pinch of sea salt
pinch of honey / sugar
olive oil

4 Yukon gold potatoes, chopped (~500 g)
300ml olive oil (or duck fat, if you can get it)
1 small onion, finely chopped
1 red chilli, finely chopped
smoked paprika, cayenne pepper/red pepper flakes/chili
400g tin chopped tomatoes
Chives, chopped, to serve

No Photo! I forgot the chives and overcooked the potatoes!

Bake the potatoes in olive oil for ~45 minutes at 200 deg C. Salt lightly and set aside. Fry onion and chili at medium heat in the fat of your choice until fragrant, then add the tomatoes, spices, and simmer 20 min. Add 1 spoonful of your acid. Taste. Mix with the potatoes. Top with chives.

Whisk garlic with olive oil separately. Mix the egg, 1 spoonful of lemon juice, salt, honey to this. Serve potatoes with a side of the aioli (aka garlic mayonnaise), with chorizo or chistorra.

~Jessica

Potato pizza

imag0761Roman pizza con patate. Adapted from smitten kitchen

6-8 Yukon Gold potatoes
1 small onion
1 cup olive oil
rosemary (wish I had had, used thyme and oregano instead)
Kosher salt and freshly ground black pepper
pizza dough (SK or yeast or no-yeast)

Soak thinly sliced potatoes in warm salted water for 1-12 hours. Preheat oven at 500 deg F (~250 deg C). Oil baking pans (I used a pizza stone). Drain and dry potatoes. Toss them with onions and pepper (any other toppings you like as well). Sprinkle with rosemary. Bake 25-30 minutes. Serve.

~Jessica

P.S. Similar ingredients to my attempt at Tortilla Espanola / tortilla de patatas, but with a base made of eggs instead of pizza dough. This was way too much potatoes for my dough, so I used the excess and just baked them like a gratin or roast. Also I wanted to get rid of some mozzarella and grana padano.

Aloo gobi

Indian cauliflower and potatoes. Adapted from smitten kitchen and VahRehVah

1 head of cauliflower, cut into little florets
250 g Yukon Gold potatoes, peeled and cut into cubes
tomatoes, chopped (I only had canned “chili” beans)
some green peas
5 glugs of vegetable oil
salt
grated fresh ginger
2 garlic cloves, minced
minced fresh jalapeño (even green chili is not in season here)
1 medium onion, finely chopped
cumin seeds, garam masala, ground coriander, turmeric, cayenne/red chili powder
1/2 cup water
fresh cilantro (also not in season here!)

  1. Heat oil in a pan, saute cumin seeds and ginger-garlic paste for a minute, then add crushed tomato, onion, green chilli, turmeric, cook till it sizzles. Add the rest of spices mixed in the water, add potatoes, cauliflower, and salt. Fry for a few minutes.
  2. Lower the heat, cover, and simmer for about 15 minutes until the vegetables are cooked.
  3. Serve hot with naan, chapati or roti.

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~Jessica