The Frugal Foodie Cookbook (11 page)

BRUNCH

Apricot–Brandy Baked French Toast

price
$12
servings
8
price per serving
$1.50

T
his brunch dish is prepared the night before you serve it, so all you have to do in the morning is pop a baking dish into the oven and wait for heaven to arrive on your plate. The thick, delicious bread is soaked in sugary goodness and baked to a crispy perfection that’s both fluffy and delicious. If you don’t have apricot brandy on hand, try experimenting with other alcohols, extracts, and toppings like almond extract or hazelnut liqueur.

1 loaf Challah bread, cut into 1" slices

1 cup almonds

3 cups whole milk

3 eggs

3 tablespoons sugar

½ teaspoon salt

3 tablespoons apricot brandy

1 teaspoon vanilla extract

Powdered sugar (optional)

BERRY TOPPING:

2 cups frozen mixed berries

½ cup granulated sugar (or to taste)

Grease 9" × 13" baking dish. Arrange 1 layer of bread slices tightly in pan; sprinkle with ½ cup almonds. Arrange second layer on top; sprinkle with remaining almonds. Whisk together milk, eggs, sugar, salt, brandy, and vanilla; pour over bread. Wrap baking dish tightly with plastic wrap; refrigerate overnight. Bake in 425°F oven 30 minutes, or until puffed and golden. To make berry topping, combine berries and sugar in a saucepan. Bring to a soft boil; simmer 5–10 minutes. Mash to desired consistency. Serve French toast with powdered sugar, berry topping, or both.

Asparagus and Goat Cheese Omelet

price
$10
servings
4
price per serving
$2.50

E
very Saturday morning in Philadelphia, we would walk to the Clark Park farmer’s market, located just a few blocks from our campus. We’d stop for coffee along the way, then pick up seasonal ingredients for brunch. During the summer months, we’d often grab local goat cheese, asparagus, and farm-fresh eggs for this simple and healthy omelet, which we spruce up with a hint of basil. Serve it alongside slices of multigrain toast.

16 asparagus spears, trimmed and cut into ½" pieces

8 large eggs

½ cup milk

4 tablespoons fresh basil, chopped

1 teaspoon salt

1 teaspoon pepper

2 tablespoon butter

½ cup goat cheese, crumbled

Boil 2 inches of water in medium saucepan. Cook asparagus 3–5 minutes, until slightly softened. Drain in colander and rinse with cold water; set aside. In a mixing bowl, beat together eggs, milk, basil, salt, and pepper. Melt butter in medium nonstick skillet over medium heat. Pour in ¼ egg mixture; cook until almost set, 2–3 minutes. Add handful asparagus spears and ¼ of the goat cheese to slightly runny eggs; cook 1 more minute. Fold omelet in half and cook until set. Remove from pan, repeat for other 3 omelets, and serve warm.

Baked Eggs with Ham and Leeks

price
$8
servings
4
price per serving
$2

W
e recreated this dish after tasting a similar version at an idyllic bed and breakfast in Nova Scotia. It’s a great brunch item for crowds since you bake the eggs in individual portions, and the presentation is simple and memorable.

2 tablespoons butter

2 large leeks, whites only, sliced

4 slices breakfast ham, deli ham, or prosciutto, chopped

4 large eggs

Salt and pepper to taste

Preheat oven to 375°F. In frying pan, melt 1 tablespoon butter on medium heat; add leeks and cook 8–10 minutes, until soft. Add ham; cook additional 2–3 minutes and set aside. Grease 4 ramekins with remaining 1 tablespoon butter. Distribute leek and ham mixture between ramekins. Crack 1 egg into each ramekin; season lightly with salt and pepper. Bake 10–15 minutes, until egg is set and yolk is slightly runny. Serve immediately.

Chocolate-Berry Oatmeal Brulée

price
$6
servings
4
price per serving
$1.50

W
e’re not huge fans of plain oatmeal, but add a few goodies and it’s a different dish altogether. The caramelized sugar makes the dish feel like a real treat, and we love how it crunches into the soft fresh fruit and melting chocolate. Though this is classically a brunch item, we can’t help but sneak it in for an afternoon snack or dessert as well.

1 tablespoon butter, melted

1 cups mixed berries (strawberries, raspberries, blueberries)

½ cup chocolate chips

4 cups plain oatmeal, cooked according to package

½ teaspoon cinnamon

¼ cup dark brown sugar

Preheat broiler. Mix butter, berries, and chocolate chips into oatmeal. Combine cinnamon and brown sugar in a small bowl. Butter 4 ramekins and scoop oatmeal mixture into them. Sprinkle brown sugar and cinnamon mixture on top of each; broil 3–4 minutes, until brown sugar starts to bubble. Serve hot.

Cinnamon-Cranberry-Orange Oat Scones

price
$15
servings
18
price per serving
$.85

A
lthough we bake scones regularly, we are always shocked that we are able to achieve the flaky, buttery texture that we love so much in bakery-bought versions. But again and again we’re reminded that homemade scones are easy to make and, considering the low price, absolutely worth it. The cranberry-orange combination in these scones gives them an especially fresh and light taste despite the high butter content, which we think you’ll agree is worth the calories.

4
cups all-purpose flour

1 cup granulated sugar, plus some to sprinkle

1 teaspoon cinnamon

1½ teaspoons baking powder

1½ teaspoons kosher salt

Zest of 2 oranges, finely chopped

3 cups old-fashioned oats

2 cups (4 sticks) cold, unsalted butter, cut into small cubes

1½ cups dried cranberries

1½ cups buttermilk

2 tablespoons heavy cream or whipping cream

In a large bowl, combine flour, sugar, cinnamon, baking powder, salt, orange zest, and oats; add butter and toss. On low speed, beat mixture until it becomes a coarse meal; stir in cranberries. Add buttermilk; mix with spoon until it comes together as a dough. Scoop onto floured surface; press into a ball, then divide in thirds. Press each third into ¾" disk, wrap each one with plastic wrap, and refrigerate at least 2 hours, or overnight. Preheat oven to 375°F. Unwrap disks; cut each into 6 equal wedges; divide among 2 greased or nonstick baking sheets, 2" apart. Brush cream over; sprinkle with granulated sugar. Bake sheets 1 at a time on center rack 25–30 minutes, until lightly golden. Serve slightly warm.

Cinnamon–Sweet Potato Waffles

price
$12
servings
6
price per serving
$2

T
hough we originally cooked this delicious sweet and savory treat for an evening meal, it works best as a brunch item in the fall, when sweet potatoes are in season. Top it with pecans, walnuts, or even mashed sweet potatoes with maple syrup.

2 cups whole-wheat flour

¼ cup brown sugar

4 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon apple pie spice

1½ cups skim milk

2 eggs

1½ cups sweet potato, cooked and mashed

1 teaspoon orange zest

¼ cup butter or butter substitute, melted

½ cup walnuts, toasted

Sliced bananas and maple syrup for topping

Combine flour, sugar, baking soda, cinnamon, and apple pie spice in a large bowl. In a small bowl, whisk together milk, eggs, sweet potato, orange zest, and butter. Pour liquid batter over dry mixture; mix in walnuts. Pour batter into lightly greased waffle maker; cook until slightly brown, 5–7 minutes. Top with sliced bananas and maple syrup.

Cooked Cherry Parfait

price
$16
servings
4
price per serving
$4

T
his recipe will satisfy your cravings any time of day. We adore it for afternoon snack, but the combination of crunchy granola with juicy fruit and smooth yogurt will delight your taste buds at breakfast, brunch, or even dessert. Make it during the summer, when cherries are fresh, sweet, and plump.

4 handfuls fresh cherries, halved and pitted

2 tablespoons sugar

24 ounces vanilla yogurt

4 ounces granola

Add cherries and 3 tablespoons water to small pan; cook over medium heat. Cook 2 minutes, until cherries release their natural juices. Stir in sugar; cook additional 1 minute, until juice become syrupy. Remove from heat. Divide yogurt between 4 glasses; spoon granola over yogurt. Divide remaining yogurt; spoon into glasses and top with cherries and their syrup.

Fresh Veggie Frittata

price
$10
servings
4
price per serving
$2.50

T
he first time we made a frittata, we didn’t realize it would rise; and thanks to some minor overflow, we accidentally made scrambled eggs on the bottom of the oven in addition to our gorgeous vegetable frittata. Since that mishap, we’ve made this frittata many times with perfect execution, resulting in a fluffy and flavorful meal that’s particularly excellent for summer nights and lazy brunches.

2 tablespoons olive oil

1 medium onion, halved and sliced

1 medium potato, peeled and sliced

Salt and pepper to taste

1 red bell pepper, sliced

2 cups fresh spinach, packed

4 whole eggs

4 egg whites

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried oregano

½ cup Parmesan cheese, grated

Preheat oven to 350°F. Heat 1 tablespoon olive oil in pan; sauté onion, potato, salt, and pepper 10 minutes. Add red pepper; cook 5 minutes. Steam spinach and set aside. In a bowl, whisk eggs, egg whites, salt, pepper, and oregano together. In 8" × 8" baking dish, layer ½ of spinach, ½ of vegetable mixture, and ½ cheese. Add ½ of egg mixture. Layer remaining spinach, vegetables, and cheese; pour remaining egg on top. Bake 20 minutes, until eggs are cooked through. Cool and serve.

Leftover Rice Pudding

price
$5
servings
5
price per serving
$1

T
he next time you find yourself staring down a carton of leftover rice in the fridge, transform it into this delectable frugal goodie—rice coated in warm vanilla, sugar, and spices, stirred gently into a thick and aromatic pudding. We recommend using soy milk, especially the vanilla-flavored variety, but you can use skim or whole milk, too.

2 cups leftover cooked white rice

3 cups soy milk (or skim or whole)

½ cup sugar

Small pinch salt

1 teaspoon vanilla extract

2 cinnamon sticks

½ teaspoon cinnamon

Pinch nutmeg (optional)

Combine cooked rice, milk, sugar, and salt in medium saucepan. Bring to a boil; lower to simmer. Stir in vanilla and add cinnamon sticks. Cook until almost all of milk is absorbed, 30–45 minutes. Stir in cinnamon and nutmeg and serve.

Mango and Honey Greek Yogurt Parfait

price
$8
servings
4
price per serving
$2

T
his parfait is a great use for tangy, creamy Greek yogurt, and using the fat-free variety makes this dessert as healthy as it is delicious. We’ve experimented with mango and banana, but any fruit you have on hand will work.