The Frugal Foodie Cookbook (4 page)

2 ripe Haas avocados, halved with pits removed

In a small bowl, combine French dressing, mayonnaise, anchovy paste, and lemon juice. Use whisk to mix ingredients; season with salt and pepper. Arrange each avocado half on a plate. Fill cavity of each avocado with anchovy mixture and serve.

Cucumber Tea Sandwiches

price
$6
servings
6
price per serving
$1

T
hese sandwiches are refreshing and light for summer. Each bite is luxurious, as the cool crunch of cucumbers melts into whipped cream cheese and soft baguette. Inexpensive decadence, indeed.

1 large cucumber, halved lengthwise

4–6 ounces whipped cream cheese

½ whole-wheat baguette, sliced into 12 (½") rounds

Salt and pepper to taste

Flat-leaf parsley (for garnish)

Using a peeler, peel the flat side of cucumber to form long, thin ribbons; set ribbons aside. Spread a thin layer of cream cheese over bread slices; gently place cucumber slices on each slice of bread. Reserve any extra cucumber for sandwiches or salad later. Turn bread over; use a sharp knife to cut around edge to remove excess cucumber. Carefully turn bread slices cucumber-side up; sprinkle with salt and pepper. Garnish with parsley and serve.

Sausage-Stuffed Mushrooms

price
$15
servings
10
price per serving
$1.50

S
tuffed mushrooms tend to be crowd pleasers, and these are no exception. They’re spicy and moist, with pretty green peppers to add a spot of color.

50 large white button mushrooms

½ large onion, finely chopped

½ green pepper, finely chopped

3 garlic cloves, minced

3 tablespoons olive oil

pound spicy Italian sausage, cooked and finely chopped

cup seasoned bread crumbs

cup grated Parmesan cheese

¼–½ cup chicken broth

Wash mushrooms and scoop out stems, reserving them. Place caps right-side up on a baking sheet; set aside. Finely chop mushroom stems; combine with onion, green pepper, and garlic. Sauté in olive oil in a large skillet until soft. Remove from heat; toss with cooked sausage, bread crumbs, and cheese. Continue to cook until mixture is thick and dry. Add enough broth to moisten to consistency of stuffing. Using a spoon, stuff mushroom caps with enough mixture to mound slightly.

Broil about 8 minutes, or until slightly crispy and brown on top.

Simple Steamed Mussels

price
$12
servings
4
price per serving
$3

T
his is a recipe for mussels in a light but flavorful broth. While it’s not quite a soup, the liquid is delicious, and we’ll often finish it with spoons or mop it up with French bread after the mussels are gone.

1 cup chicken broth

½ cup white wine

3 tablespoons lemon juice

½ red onion, chopped

½ cup parsley, chopped

1 pound cleaned mussels (discard any that have opened)

Salt and pepper to taste

Sliced French bread (optional)

Put first 5 ingredients in a 4-quart pot; bring to a boil. Add mussels; steam until cooked and fully open. Discard any unopened mussels; adjust seasonings. Ladle into individual serving bowls; use bread to soak up broth.

Shrimp and Veggie Pot Stickers

price
$20
servings
12
price per serving
$1.65

N
othing stimulates our urge to cook like being busy. After packed work days sustained only by coffee, we rush home to create obscene amounts of comfort food. These pot stickers are perfect for the task of de-stressing: They’re packed with flavor from the ginger and scallions, and methodically folding them up is one of our favorite ways to unwind.

1 pound shrimp, deveined, shelled, and chopped finely

¼ head napa cabbage, shredded

4 carrots, shredded

1 bunch scallions, finely chopped

4 (1") cubes fresh ginger, grated

¼ cup soy sauce

cup sesame oil

48 wonton wrappers

DIPPING SAUCE:

¼ cup soy sauce

¼ cup rice wine vinegar

Pinch sugar

Combine everything but wrappers in large bowl; mix thoroughly. Scoop teaspoon-sized ball of filling into middle of wrapper. Fold wrapper in half and press edges together. Fold the edge over itself again about
" to create a seam. Repeat until all dumplings are formed. Steam 10 minutes; cool and serve. For dipping sauce, combine soy sauce and rice wine vinegar together with pinch of sugar to taste.

Endive with Blue Cheese Spread

price
$10
servings
10
price per serving
$1

I
t’s impossible to go wrong with Gorgonzola and walnuts, so we try to incorporate the combination into as many dishes as possible. We use it for salads, sandwiches, and, here, in an appetizer that’s at once smooth, crunchy, sweet, and tangy. Endive leaves are so elegant and lend a complementary crunch to this alluring spread.

1 cup Gorgonzola cheese, crumbled

¼ cup dried cranberries, chopped

¼ cup walnuts, chopped

2 tablespoons olive oil

2 tablespoons raspberry vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

2 heads endive

In a food processor or bowl, combine cheese, cranberries, walnuts, olive oil, vinegar, mustard, and honey. Blend until mixture forms a paste; season with salt and pepper. Separate endive leaves; arrange on a platter. Spread Gorgonzola mixture onto leaves and serve.

Tuna Tomato Halves

price
$5
servings
4
price per serving
$2.50

I
n our early days cooking together, we argued over whose recipe for tuna fish salad is superior. I make mine with red wine vinegar, salt, and pepper; Alex’s plays up lemon and relish. We now alternate the recipes depending on the dish. In this easy appetizer, Alex’s recipe prevails because the lemony bite in his version goes beautifully with ripe summer tomatoes.

2 small vine tomatoes

1 can chunk white tuna

2 tablespoons mayonnaise

Juice of 1 lemon

¼ cup sweet gherkins pickles, thinly sliced

1 tablespoon relish

Salt and pepper to taste

4 chives, chopped into 2" pieces for garnish

Halve tomatoes; scoop out flesh so only shell remains. (It may be too wet to use, but you can try to reserve tomato innards to use later in a salad or a sandwich.) In a bowl, combine tuna, mayonnaise, lemon juice, pickles, and relish; stir until combined. Season with salt and pepper. Scoop tuna salad into tomato shells; garnish with chives and serve.

PART I : SMALL DISHES

SALADS

Blueberry and Blue Cheese Salad

price
$12
servings
6
price per serving
$2

T
his salad is monochrome: blueberries, blue cheese, and blueberry dressing. It’s funny, because dressing in monochrome is among Alex’s biggest fears. He hates blue shirts with blue jeans, but there’s no denying his adoration of the sophisticated trio of “blues” in this salad. Make it during summertime with freshly picked blueberries, and we guarantee that the color combination will enter your weekly rotation of meals, if not wardrobe.

1 bag mixed greens

1 head romaine lettuce, cut up

3 ounces Gorgonzola cheese

2 cups blueberries

2 cups walnuts, coarsely chopped

DRESSING:

1 cup blueberries

cup olive oil