The Frugal Foodie Cookbook (15 page)

PART II: BIG DISHES

SEAFOOD

Asian-Inspired Baked Cod

price
$20
servings
6
price per serving
$3.35

T
here are some ingredients that we can’t resist throwing into every dish we create. Reading over our recipes, they seem to pop up everywhere: avocado, mint, lemon, ginger, and ponzu. Ponzu is a soy-like sauce with a hint of citrus. It’s a great component for a marinade, and it transforms a simple fillet of cod into a sophisticated and flavorful dinner. Baked over carrots, this is ideal for a healthy weeknight meal.

2 tablespoons soy sauce

2 tablespoons ponzu sauce

2 tablespoons sesame oil

3 tablespoons water

2 teaspoons granulated sugar

teaspoon crushed red pepper

2 cloves garlic, minced

2" piece ginger, peeled and minced

4 carrots, sliced into matchsticks

2 pounds cod fillets

Preheat oven to 400°F. In a small bowl, whisk together soy sauce, ponzu, sesame oil, water, sugar, and red pepper; toss in garlic and ginger. Arrange carrots in shallow baking dish. Scoop garlic and ginger out of the marinade; toss with carrots. Arrange fish fillets on top of carrots; pour marinade over. Bake 20 minutes. Serve hot.

Chilean Sea Bass with Tomatoes
and Wild Mushrooms

price
$27
servings
4
price per serving
$6.75

H
ere’s something to make for a special occasion. Wrapping the fish in foil before baking makes opening the dish feel like opening a present, and the delicious aroma that seeps out is itself a gift. We prefer mixed mushrooms, but you can use whatever is freshest or seasonal. Serve this alongside a simple salad of mixed greens for a sophisticated and delicate celebratory meal.

3 tablespoons olive oil

2 garlic cloves, very thinly sliced

¾ cup wild mushrooms

½ cup cherry tomatoes, halved

Salt and pepper to taste

2 tablespoons capers, drained

2 teaspoons fresh thyme, chopped

4 (6-ounce) fillets Chilean sea bass, 1" thick

1 whole lemon, thinly sliced

Preheat oven to 400°F. In heavy skillet, heat oil and sauté garlic 30 seconds. Add mushrooms, tomatoes, and salt and pepper; sauté until tomatoes are softened, about 1 minute. Stir in capers and thyme; remove from heat. Cut out 4 squares of aluminum foil 12–15" long; place in large shallow baking dish. Drizzle center of each square with a little olive oil; top with fish. Slide lemon slices under fish; top with mushroom and tomato mixture. Gather foil to form pouch; crimp closed, leaving no openings. Bake until just cooked through and flaky, 12–20 minutes, depending on thickness of fish. Transfer fillets and lemon slices to plates; spoon tomatoes, mushrooms, and juices over top. Serve immediately.

Better-than-Chesapeake Crab Cakes

price
$25
servings
5
price per serving
$5

E
ven though Alanna is from Maryland, we adapted this recipe for crab cakes from a close family friend and foodie in New York. We serve them over salads for ourselves, but you can serve mini ones as appetizers or serve them on buns with tartar sauce for a substantial main dish. For a lighter tartar sauce substitute, just squeeze fresh lemon juice on top of your cakes.

¼ cup plus ½ cup unseasoned bread crumbs

2 dashes hot sauce

3 dashes Worcestershire sauce

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon coarsely chopped flat-leaf parsley

1 tablespoon grated carrot

1 tablespoon green pepper, finely diced

1 tablespoon red pepper, finely diced

1 medium shallot, diced and sautéed

2 tablespoons lemon juice, fresh squeezed

½ teaspoon celery flakes

¼ teaspoon Old Bay seasoning

¼ teaspoon dry mustard

¼ teaspoon coarse black pepper

1 egg, beaten

1 dash sea salt

1 pound lump crabmeat

¼ cup olive oil

Mix all ingredients in a large bowl except for crabmeat, ½ cup bread crumbs, and oil. Gently fold in crabmeat. Form into 6–10 cakes, about 2"–3" in diameter; dredge in remaining bread crumbs. Heat oil in pan until hot; fry cakes until golden brown on each side, about 4 minutes. Drain on paper towels and serve immediately.

Curried Tilapia and Sweet Potato Stew

price
$16
servings
4
price per serving
$4

W
e use tilapia often because it’s extremely versatile—thick enough to hold its own in a stew, flavorful enough to bake with just lemon, salt, and pepper, and mild enough to take on new flavors when well seasoned. Plus, it’s wonderfully inexpensive. In this stew, tilapia is complemented by flavorful Asian flavors, but isn’t overpowered. The dish comes together quickly and easily for a tasty weeknight meal.

2 tablespoons olive oil

1 medium onion, halved and thinly sliced

1 carrot, sliced

1½ tablespoons curry powder

1 tablespoon grated ginger

2 sweet potatoes, cut into 1" cubes

3 cups chicken stock

1½ cups light coconut milk

2 tablespoons chopped fresh basil

1 pound tilapia, cut into 1" chunks, seasoned with salt and pepper

Cilantro (optional, for garnish)

Heat oil in large pot. Add onion and carrot; sauté 3 minutes, until onion is soft. Add curry and ginger; sauté 1 minute. Add sweet potato, stock, coconut milk, and basil; simmer 15–20 minutes, until potatoes are soft. When potatoes are ready, add fish to top of soup; spoon a bit of liquid over it and let cook about 5 minutes, until cooked through. Spoon soup into bowls, garnish with cilantro, and serve.

Frugal Bouillabaisse

price
$50
servings
10
price per serving
$5

W
hile many cooks are extremely particular about the components of their bouillabaisses, this is one soup that we find works with any number of variations or ingredients. As long as you integrate seafood, saffron, and white wine, we’re convinced you can’t go wrong.

½ cup olive oil

1 medium onion, chopped

3 leeks, whites only, sliced

2 cloves garlic, crushed

2 medium sweet red peppers, chopped

12-ounce can chopped tomatoes

4 stalks celery, thinly sliced

1 teaspoon fennel seed

¾ teaspoon dried thyme

2 bay leaves

3 whole cloves

Zest of 1 orange

3 pounds of 3 types of firm white-flesh fish (tilapia, catfish, cod, snapper, halibut, or haddock—whichever are least expensive)

6 cups vegetable broth

1 pound clams or mussels

1 pound cooked shrimp, shelled and deveined

½ teaspoon saffron

Salt and pepper to taste

2 tablespoons lemon juice

1½ cups white wine

Garlic croutons (optional)

Heat oil in a large pot; add onions, leeks, garlic, and red peppers. Sauté 2 minutes; add tomato, celery, fennel, thyme, bay leaf, cloves, and orange zest. Cook until onion is soft and golden. Cut fish into 2" pieces; add to vegetable mixture with broth. Bring to a boil; reduce and simmer uncovered 10 minutes. Add clams or mussels, shrimp, saffron, salt, pepper, lemon juice, and white wine. Bring to a gentle simmer; cook 10 minutes. Serve hot, topped with garlic croutons, if desired.

Halibut with Warm Mushrooms

price
$27
servings
4
price per serving
$6.75

T
his dish is healthy and easy enough for a weeknight but more than impressive enough for guests. Stack the components neatly on a clean white plate for a stunningly minimalist presentation.

6 heads baby bok choy, leaves separated and washed

½ cup water

4 tablespoons soy sauce

4 tablespoons white wine

2 teaspoons fresh ginger, minced

2 pounds halibut, divided into 4 pieces

MUSHROOM SALAD:

4 tablespoons olive oil

6 cups mixed mushrooms (shitake, button, elephant ear), coarsely chopped

4 tablespoons white wine

½ cup soy sauce

6 tablespoons rice wine vinegar

1 teaspoon fresh ginger, minced

2 tablespoons chives, chopped very finely

4 tablespoons sugar

Juice of 1 lime

Immerse bok choy leaves in water; remove and transfer to large, preheated pan. Add ½ cup water; cover and reduce heat to low. Cook until tender, 4–5 minutes. Pour off liquid; return to low heat and stir in soy sauce, wine, and ginger. Place fish over bok choy; cook until opaque throughout, about 6 minutes. To make mushroom salad, heat olive oil in pan; add mushrooms. Cook 2 minutes; add wine and cook additional 3 minutes, until mushrooms soften. Whisk together soy sauce, vinegar, ginger, chives, sugar, and lime juice to make dressing. Combine mushrooms with dressing. Plate bok choy; top with halibut and mushroom salad.

Light Shrimp Summer Rolls

price
$18
servings
4
price per serving
$4.50

T
his is a great no-utensil summer meal that comes together in fewer than fifteen minutes. Because the dish is so simple, we highly recommend using the freshest, highest-quality ingredients you can find.

Serve these with sea-salted edamame beans for a healthy, refreshing dinner.

12 rice paper wraps

½ pound cooked shrimp, shelled and deveined

3 carrots, shredded

1 pound vermicelli rice noodles, cooked according to package instructions

1 head romaine lettuce, cut in large pieces

1 cup fresh basil leaves

DIPPING SAUCE:

1 teaspoon sesame oil

3 teaspoons water

¼ cup peanut butter

3 teaspoons Dijon mustard (or substitute any other in your fridge)

1 teaspoon rice wine vinegar

2 teaspoons honey

Fill large bowl with warm water; dip rice paper wrap 5–10 seconds. Place wrap on cutting board; layer with 2–3 shrimp, carrots, rice noodles, lettuce, and top with basil leaves. Fold edges in, then roll up wraps so both sides are sealed. Repeat process until all wraps are rolled. Make dipping sauce by mixing ingredients together in small bowl. Serve with summer rolls at room temperature or slightly cooled.

Miso and Scallion Salmon Burgers

price
$32
servings
8
price per serving
$4

T
his recipe is for those who believe everything really does taste better on a bun but who are reluctant to scarf down meaty burgers on a regular basis. These are baked rather than pan cooked, and while you can dress them up with all of your favorite fixings, these boast such tasty Asian flavors that we’ll sometimes just dig into them with a fork.

2 pounds salmon without skin

¼ cup miso paste

¼ cup green onions, chopped

½ cup panko (Japanese bread crumbs)

8 hamburger buns