Gourmet dining doesn’t need to cost an arm and a leg. The most basic ingredients can yield the most memorable meals with presentation and ingenuity that is extravagant. Home cooking techniques are likely to employ readily available ingredients such as rice, beans, or bread and convert them into a meal that not just fills the stomach but also the soul, proving that gourmet taste buds could be treated without burning a hole in the pocket. This odyssey hails a dozen affordable meals loaded with deep, descriptive flavor, all the products of imagination and culinary skill.
These recipes show the art of transforming simple ingredients into something truly incredible. From the aroma of warm just-out-of-the-oven bread to the stinky pungency of sauerkraut cooked until it is soft, every meal illustrates how technique and creativity transform unassuming ingredients into something truly special. They encourage cooks to play, make it your own, and have a great time making great meals for pennies.
Fresh Bread
Bread has sustained human beings for centuries with its life-sustaining vitality in edible carbs. A fresh home-cooked loaf is brought to a loving dessert by the addition of a sheen of butter. Its charm lies across culture and price to become a true classic among the majority.
- Nostalgic Association: Others like bread because it has a nostalgic value, such as one man who depended on it through tough times.
- Multifaceted Pairing: Bread enhances any supper, from crunchy loaves to roll-it-yourself rolls, to turn every dining table into an upgrade.
- Simple Enhancement: A pat of butter or spread such as peanut butter is a cheap indulgence that is a good addition.
Its longevity is in its simplicity. The comfort and healthy potency of bread, in family supper or restaurant bread service, ensures that genuine luxury oftentimes comes from the most straightforward of sources.
Microwave Cornbread Eggs Benedict
This quick and easy recipe transforms classic Eggs Benedict into a microwave-friendly breakfast. Utilizing microwave-cooked eggs, crisp bacon, and soft cornbread muffins topped with a simple cheese sauce, it offers a convenient and satisfying meal ready in minutes. Ideal for a speedy brunch or breakfast, garnished with fresh chives.
Equipment
- 2 Microwave-safe Bowls One 1-quart bowl for eggs, one small bowl for cheese sauce
- 1 Microwave Safe Plate For cooking bacon
- 1 Microwave-safe Cup For cooking cornbread portions
- 1 Toothpick or Skewer For piercing egg yolks
- 1 Spoon or Whisk For stirring cheese sauce
Ingredients
Main
- 2 large eggs
- 4 strips bacon
- 1 package microwave cornbread
- 4 slices American cheese
- 2 tablespoons milk
- 1 teaspoon hot sauce recommended: Tabasco
- 1 teaspoon mustard
- Kosher salt
- Freshly ground black pepper
- Chives chopped, for garnish
Instructions
- Fill a 1-quart microwave safe bowl 1/2 full with water. Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft. Remove from the oven and set aside.
- Put 2 layers of paper towels onto a microwave safe plate and place the bacon strips on top. Microwave on high power for about 3 minutes, or until crisp. Set aside.
- Mix the microwave cornbread according to package directions. Cook 2 English muffin size portions using a microwave safe cup according to package directions. Remove from the cup and put onto plates.
- Tear the cheese into pieces and put them into a small microwave safe bowl. Add the milk, hot sauce, and mustard and season with salt and pepper. Microwave on high for 1 minute, stirring half way through, or until the cheese is melted and smooth.
- To assemble, top each cornbread muffin with 2 slices of bacon. Put a poached egg on top of each and cover each with half the cheese sauce. Garnish with chives and serve.
Notes
This recipe prioritizes speed and convenience, leveraging the microwave for a quick take on Eggs Benedict. For the poached eggs, careful timing is crucial; microwave wattages vary, so start with the lower end of the time range and check for desired yolk consistency. Covering the egg bowl loosely can promote more even cooking. While microwave bacon is convenient, pan-frying or oven-baking yields a superior, consistently crisp texture. The ‘cheese sauce’ is a simplified version; for a richer, more classic hollandaise-like experience, consider whisking an egg yolk with butter and lemon juice over a double boiler. Ensure cornbread is warm for best results. This dish is excellent for a fast, satisfying breakfast, but don’t expect the complexity of a traditional Benedict.
Tamales
Tamales, steaming masa pockets of goodness, transform plain ingredients into an encounter of flavor. Usually located in spartan settings like street vendors’ stands, they carry the burden of heritage and creativity with them, offering a taste much larger than their price point implies.
- Cultural Stories: Stories of “tamale ladies” selling out of car trunks prove irresistible allure.
- Preparation Craft: Long-cooked meats and salted masa, as employed in the “Hot Tamales” recipe, are indulgent.
- Community Reach: Workers partaking of tamales at lunchtime attest to their broad popularity.
Packages reflect frugality, employing plain ingredients and old technique to achieve an experience of high style that is embraced by all economies and cultures.
Hot Tamales
This comprehensive recipe guides you through creating flavorful hot tamales. It involves slow-cooking Boston butt with a robust spice blend, preparing a masa dough with the reserved cooking liquid, and meticulously assembling the tamales with a rich meat filling. The tamales are then steamed to perfection, yielding a traditional and satisfying dish.
Equipment
- 1 Large (6-8 quart) Saucepan For cooking meat and steaming tamales
- 1 4-quart Saucepan For preparing the meat filling
- 1 Large Mixing Bowl For masa dough preparation
- 1 Cutting Board For meat preparation
- 1 Kitchen Twine For tying assembled tamales
Ingredients
Main
- 1/4 cup chili powder
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly toasted and ground cumin seed
- 2 pounds Boston butt meat untrimmed
- 1/2 cup vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 jalapeno pepper seeded and minced
- 4 to 5 dozen dried corn husks
- 2 pounds yellow cornmeal approximately 6 cups
- 1 1/2 tablespoons kosher salt
- 1 tablespoon baking powder
- 7 1/2 ounces lard approximately 1 cup
- 3 to 4 cups reserved cooking liquid
Instructions
- In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
- Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
- Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
- For the dough:
- Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To cook the tamales:
- Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
- Serve the tamales warm. For a ‘wet’ hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;
Notes
1. Meat Tenderness: Ensuring the Boston butt is ‘very tender and falling apart’ is crucial for a melt-in-your-mouth filling. Low and slow simmering is key. 2. Masa Consistency: The masa dough should resemble thick mashed potatoes—moist but not wet. Adjust the cooking liquid gradually to achieve this, as too much will make it sticky and too little will result in dry tamales. 3. Corn Husks: Thoroughly soaking the corn husks ensures they are pliable and easy to work with, preventing cracks during assembly. 4. Steaming: Pack tamales tightly upright in the pot to maintain their shape during steaming. Maintain a consistent, low simmer, not a rolling boil, to cook them gently and evenly. 5. Flavor Enhancement: Toasting and grinding your own cumin seeds will yield a much more aromatic spice. For richer flavor, use good quality lard in the masa dough.
Peanut Butter & Pickles
The pickle and peanut butter sandwich of the Great Depression era marries the saltiness of the pickles and the creaminess of the peanut butter in an unexpectedly complementary flavor. It is a testament to man’s ingenuity in turning make-do into an edible meal.
- Historical Context: The previous generations consumed it, along with survivor stories.
- Harmony of Taste: The acidity of the pickles balances out the sweetness of the peanut butter for a distinctive flavor.
- Ingredient Care: Home-pickled dill-seasoned pickles add depth to the value of the sandwich.
The timelessness of the dish’s enduring popularity is that it is inexpensive but surprising in its balance, reminding us that inexpensive food can have huge emotional and cultural significance.
Authentic Elvis Burgers
A friend raved about trying these on holiday and I had to try replicating them at home.
Being Australian, I’m not sure how authentic they are, but they’re definitely delicious.
Equipment
- 1 Large Skillet For cooking bacon, onions, and burger patties.
- 1 Baking Sheet For toasting hamburger buns under the broiler.
- 1 Spatula For turning bacon, onions, and burger patties.
- 1 Instant-Read Meat Thermometer To ensure burger patties reach a safe internal temperature.
- 1 Paper Towels For draining cooked bacon.
Ingredients
Main
- 1 pound ground beef
- 4 thick slices bacon
- salt and ground black pepper to taste
- 1 onion chopped – or more to taste
- 1 teaspoon white sugar Optional
- 4 hamburger buns
- 4 slices Cheddar cheese
- 4 teaspoons peanut butter
- 4 teaspoons ketchup or to taste
- 1 large dill pickle sliced
- 1 cup shredded lettuce
- 1 tomato sliced
Instructions
- Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.
- Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.
- To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.
Notes
For optimal flavor, ensure to render the bacon thoroughly and cook the onions in the rendered drippings; this builds a foundational umami. Consider caramelizing the onions a bit longer for added sweetness and depth. When forming patties, avoid overworking the meat to maintain a tender texture. A high-quality, full-fat ground beef will yield a juicier burger. Toasting the buns is crucial for structural integrity and a pleasant crunch. Don’t skimp on quality for the peanut butter and ketchup; they are key flavor components. For an elevated experience, try using a slightly sharper cheddar or even a smoked gouda to complement the richness.
Potato Wedges
Potato wedges turn a simple tuber into crispy, airy decadence. Seasoned with pantry spices in the form of garlic or paprika, they yield giant flavor for small one-upmanship and are a staple for budget decadence.
- Golden Technique: Allowing potatoes to dry and spreading them out on a sheet enables golden color.
- Flavor Boost: Easy seasonings such as paprika unlock deep richness.
- Versatile Pairing: Wedges pair well with any meal, from dinner to celebratory.
Their potential to be stars with few ingredients is what makes potato wedges a culinary superhero, an entrée a decadent one that is opulent in experience without being costly.
Oven-Fried Potatoes
This simple recipe creates crispy, flavorful oven-fried potato wedges. Russet potatoes are cut into wedges, tossed with oil, salt, and optional cayenne, then baked at a high temperature until golden brown and tender. It’s an easy, healthier alternative to deep-fried potatoes, perfect as a versatile side dish.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Baking Sheet Potentially two if potatoes are overcrowded
- 1 Spatula
- 1 Oven
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
- Transfer potatoes to a serving dish and serve immediately.
Notes
Ensure potatoes are thoroughly dry after scrubbing to achieve maximum crispiness; moisture will steam them rather than fry. The most critical step for true ‘oven-fried’ texture is proper spacing on the baking sheet; overcrowding will lead to steaming. Use two baking sheets if necessary to ensure a single layer with ample space between each wedge. For enhanced flavor, consider adding a pinch of smoked paprika or garlic powder along with the cayenne, or finishing with fresh chopped rosemary or chives after baking. Serve immediately for best texture.
Sauerkraut Stew
Sauerkraut stew transforms fermented cabbage into a decadent, tangy stew. Paired with vegetables such as potatoes and carrots, it is a hearty dinner quite suitable for cold winter evenings, highlighting the strength of plain ingredients.
- Depth of Flavor: Slow simmering blends ingredients into a rich, deep stew.
- Artisan Touch: Juniper berries and cloves add tartness to sauerkraut.
- Bistro Style: The presentation appears to be served in a warm European bistro.
The stew is the incredible potential of low-cost ingredients, with patience and devotion, to provide gourmet-like flavor to feed warm body and spirit.
Slow Cooker Kielbasa Stew
Great flavor and easy to make. Serve with hard rolls, and you have a complete meal.
Equipment
- 1 Slow Cooker
- 1 Chef’s knife
- 1 Cutting Board
- 1 Vegetable Peeler (for apples and potatoes)
- 1 Colander (for draining sauerkraut)
Ingredients
Main
- 2 pounds kielbasa sausage cut into 1 inch pieces
- 1 ½ pounds sauerkraut drained and rinsed
- 2 Granny Smith apples – peeled cored and sliced into rings
- ¾ onion sliced into rings
- 2 pounds red potatoes quartered
- 1 ½ cups chicken broth
- ½ teaspoon caraway seeds
- ½ cup shredded Swiss cheese
Instructions
- Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
- Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.
Notes
For enhanced flavor, consider lightly browning the kielbasa in a skillet before adding it to the slow cooker; this develops a deeper, more savory character. Ensure the sauerkraut is thoroughly rinsed to temper its acidity, or adjust rinsing based on desired tartness. Cutting potatoes to a uniform size is crucial for even cooking. For a richer stew, you can add a bay leaf during cooking and remove it before serving. A touch of fresh dill or parsley sprinkled over individual servings would add a bright, herbaceous finish and elevate presentation.
Ham Hocks
Slow-cooked ham hocks exude smoky, intense richness that everything is better for. A Southern staple, they serve with beans or cornbread to make a satisfying meal on the cheap.
- Flavor Magic: Spices such as hot sauce add a vinegar-and-heat kick.
- Recipe Craft: Cooking with legumes, as in “Navy Bean Soup,” draws out intense flavor.
- Regional Love: Southern cooks adore hocks because they’re so versatile.
Their power to turn a pot of humble food into a full-bodied, rich meal makes ham hocks a budget-buster dynamo.
Biscuits and Gravy
Light-as-air biscuits and silky, sausage-specked gravy make biscuits and gravy a cozy, budget-friendly comfort. Its simplicity is a satisfaction and flavor punch.
- Homemade Touch: Biscuits are made tender with homemade buttermilk created from homemade butter.
- Appalachian Roots: Sausage gravy roots the dish in tough times.
- Quick Prep: Easy ingredients ensure easy prep.
This old-fashioned dish illustrates how easy ingredients can be fashioned into a rich, healthy meal, ideal to warm the morning beginning and calm it.
Sausage Gravy
This recipe creates a classic, rich and savory sausage gravy, perfect for spooning over warm biscuits. It involves browning sausage, thickening the drippings with flour, and gradually adding milk to create a luscious, seasoned sauce.
Equipment
- 1 Large Heavy Skillet For browning sausage and making the gravy.
- 1 Wooden Spoon or Whisk For stirring sausage and gravy to prevent lumps.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 1 pound breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper more to taste
- Biscuits warmed, for serving
Instructions
- With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!
Notes
Ensure your sausage is well-browned for maximum flavor before adding the flour. Cooking the flour briefly after adding it helps eliminate the raw flour taste and ensures a smooth gravy. Stir the milk in gradually while constantly whisking to avoid lumps; warm milk can help, but isn’t strictly necessary if you whisk vigorously. Gravy consistency is key – don’t be afraid to add more milk if it gets too thick, or cook a little longer if it’s too thin. Always taste and adjust the seasoning, especially with seasoned salt which can vary in potency.
Buttered Noodles
Buttered noodles, in their humble union of butter and noodles, deliver instant, comforting consolation. Sprinklings of pepper or Parmesan send the meal into the memory department.
- Flavor Boost: Infuse warmth and umami with Parmesan or cracked pepper.
- Italian Inspiration: “Cacio e Pepe” methods build creamy sauce.
- Creative Twist: Vegemite or marmite adds rich savory flavor.
Since it’s easy and all-purpose, buttered noodles are a budget-conscious standby for cooks in search of a tasty no-frills meal.
Spam
The unsung canned meat product, Spam, brings on savory goodness to millions of dinners. Pan-fried crispy, it’s a standout in sandwiches or with rice, showing its worth to frugal cooks.
- Cultural Impact: Becoming more popular in Hawaii, Spam is center stage in foods like musubi.
- Personal Anecdotes: Some survived off Spam and rice in hard times.
- Crisp Texture: Frying is a terrific crunch and taste.
The flexibility and depth of flavor of Spam solidifies it as the culinary messiah that transforms dull meals into gratifying experiences for all cultures.
Spam Musubi
Spam musubi is a popular snack in Hawaii. It is a type of sushi that features marinated cooked Spam and rice wrapped with nori. I got this recipe from a local Hawaiian friend when I was living there.
Equipment
- 1 Medium Saucepan For cooking rice
- 1 Large Skillet For cooking Spam
- 2 Mixing Bowls One for soaking rice, one for marinade
- 1 Rice Press (Musubi Mold) Essential for shaping the musubi
- 1 Sharp Knife and Cutting Board For slicing Spam and nori
Ingredients
Main
- 2 cups uncooked short-grain white rice
- 2 cups water
- 6 tablespoons rice vinegar
- ½ cup white sugar
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 1 12 ounce container fully cooked luncheon meat (such as Spam)
- 2 tablespoons vegetable oil
- 5 sheets sushi nori dry seaweed
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Soak uncooked rice in water to cover for 4 hours; drain and rinse. Dotdash Meredith Food Studios
- Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Dotdash Meredith Food Studios
- Remove pan from heat and stir in rice vinegar. Set aside to cool. Dotdash Meredith Food Studios
- Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved. Dotdash Meredith Food Studios
- Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. Dotdash Meredith Food Studios
- Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side. Dotdash Meredith Food Studios
- Cut nori sheets in half and lay on a flat work surface. Dotdash Meredith Food Studios
- Place a rice press in the center of a sheet, and press rice tightly inside. Dotdash Meredith Food Studios
- Top with a slice of luncheon meat, and remove press. Dotdash Meredith Food Studios
- Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.) Dotdash Meredith Food Studios
- Serve musubi warm or chilled. Dotdash Meredith Food Studios
Notes
For the rice, soaking is crucial for achieving the desired sticky texture; ensure it’s short-grain or sushi rice. When stirring in the rice vinegar, fold it gently into the cooled rice to avoid mashing. Make sure the sugar is fully dissolved in the marinade for even flavor distribution. Pan-fry the Spam until caramelized but not overly crisp, as it can dry out. For enhanced flavor, a touch of toasted sesame oil in the marinade or brushed onto the finished musubi adds depth. Press the rice firmly into the mold to prevent the musubi from falling apart, and seal the nori neatly with a dab of water.
Instant Ramen Noodles
Cheap instant noodles are an easy, versatile starting point for filling meals. With the addition of eggs or hot sauce as toppings, it is a tasty meal.
- Protein Boost: Eggs add protein and nutrients.
- Brand Loyalty: Fans are addicted to brands such as Indomie because of the strong flavors.
- Creative Hacks: hot sauce or sour cream kick and creaminess
The ease of the economy and adaptability of Ramen make it a penny pincher’s best friend with endless options for tasty meals.
Pasta e Fagioli with Instant Ramen Noodles
This recipe offers a quick and comforting take on classic Pasta e Fagioli, cleverly utilizing instant ramen noodles for speed and convenience. It features a hearty blend of sautéed vegetables, tomatoes, and cannellini beans, creating a flavorful and satisfying soup perfect for a quick lunch or dinner.
Equipment
- 1 Large Pot or Dutch Oven For sautéing and simmering the soup
- 1 Cutting Board For vegetable preparation
- 1 Chef’s knife For finely chopping vegetables
- 1 Measuring Spoons and Cups For accurate ingredient measurement
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons finely chopped onion
- 1 medium carrot peeled and finely chopped
- 1 celery stalk finely chopped
- 2 cups water
- 1 cup no-salt-added canned diced tomatoes
- ½ teaspoon dried oregano
- 1 3 ounce package ramen-noodle soup mix
- 1 cup rinsed no-salt-added canned cannellini beans
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
- Stir in the water, no-salt-added diced tomatoes, and dried oregano. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 5 minutes, allowing the flavors to meld.
- Uncover the pot and add the cannellini beans and the ramen noodles (discarding the seasoning packet for now).
- Increase the heat to medium-high and cook for 3-5 minutes, or until the ramen noodles are tender, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Stir in about half of the ramen seasoning packet, then taste and add more to your preference, keeping in mind the sodium content.
- Stir in the chopped fresh flat-leaf parsley.
- Ladle the Pasta e Fagioli into serving bowls and serve hot.
Notes
The foundation of this soup relies on a well-sautéed mirepoix (onion, carrot, celery). Ensure these vegetables are finely chopped and cooked until tender and aromatic, which builds a crucial flavor base. When adding the ramen noodle seasoning, do so gradually and taste as you go, as the ramen packet can be quite salty; you may not need the entire packet, especially with the added diced tomatoes and beans. For enhanced depth, consider using vegetable broth instead of plain water if not strictly adhering to the original recipe’s simplicity. The fresh parsley garnish is essential for adding brightness and a fresh aromatic finish, contrasting with the rich soup. This dish benefits from a brief rest off the heat before serving, allowing the flavors to meld further and the noodles to fully absorb the broth.
Neat Mac-N-Cheese
Boxed mac and cheese comfort food Kraft Mac-N-Cheese is a filling meal with additions from hotdogs to pieces of Spam. Creamy richness is a treat to all ages at pennies.
- Quick Solutions: added cheese or pepper adds richness.
- Sturdy Mate: Lit’l Smokies go great with a filling, sturdy meal.
- Family favourite: Hotdogs make it a childhood favourite.
Ease of preparation in this dish makes it a thrifty cook’s best friend, delivering rich flavor with less work.
Paul’s Crafty Mac N Cheese with Pancetta
This recipe crafts a decadent macaroni and cheese featuring ziti pasta, crispy pancetta, and a rich five-cheese blend. It involves cooking the pasta, rendering pancetta, creating a creamy cheese sauce, combining ingredients, and baking until golden and bubbly for a comforting and hearty main course.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saute Pan Medium to large, for pancetta and sauce
- 1 Whisk
- 1 Large Baking Dish or Cast Iron Skillet Oven-safe
- 1 Colander For straining pasta
Ingredients
Main
- 1 1/2 pounds ziti pasta
- 1/2 pound pancetta chopped
- 1 1/2 cups grated Monterey Jack plus extra for topping
- 1 1/2 cups grated Asiago plus extra for topping
- 1 1/2 cups grated Cheddar plus extra for topping
- 1 1/2 cups grated Provolone plus extra for topping
- 1 1/2 cups grated Parmesan plus extra for topping
- 1 1/2 cups heavy cream
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
Notes
While the recipe instructs rinsing the pasta, for macaroni and cheese, it’s generally best to skip this step. The pasta’s natural starch helps the cheese sauce cling beautifully, creating a richer, more cohesive dish. Ensure your pancetta is truly crispy and well-rendered to maximize flavor; don’t rush this step. When combining cheeses with cream, keep the heat low and whisk continuously to prevent the sauce from breaking or becoming oily. A pinch of freshly grated nutmeg can elevate the cheese sauce, adding a layer of warmth and complexity. Avoid overbaking, as this can dry out the pasta; the goal is bubbly cheese and heated through, not further cooking the pasta.
Polenta
Polenta, derived from simple cornmeal, transforms into a creamy, comforting base or a delightfully crunchy canvas that serves as the foundation for a myriad of dishes. Its cost-effectiveness, adaptability, and ease of preparation make it a cherished staple for frugal cooks aiming to create flavorful, satisfying meals without breaking the bank.
- Serving Suggestions: Serve with sauces or grill for crunch.
- Flavor Combinations: Serve with roasted vegetables or rich sauces.
- Simple Refinement: Cheese and butter add a rich texture.
Polenta’s remarkable versatility allows it to take center stage at any meal, from a cozy breakfast porridge to an elegant dinner entrée, proving that sophisticated, restaurant-worthy flavors can be achieved on even the tightest of budgets.
Chicken and Zucchini with Garlicky Tomato Sauce and Polenta
This recipe features pan-seared chicken and tender zucchini in a rich, garlicky tomato sauce, served over creamy, cheesy instant polenta. It’s a flavorful and satisfying meal that combines lean protein and vegetables with a comforting base.
Equipment
- 1 Medium Saucepan For cooking polenta
- 1 Large Skillet For chicken, zucchini, and sauce
- 1 Whisk For polenta
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- For the Polenta
- 2 cups water
- 1/2 cup instant polenta pre-cooked cornmeal
- 1/3 cup shredded provolone or mozzarella cheese
- sea salt
- For the Sauce Chicken, and Zucchini
- 4 garlic cloves smashed and peeled
- 1/2 tsp sea salt plus more, as desired
- 1/4 tsp red pepper flakes
- 5 tbsp olive oil divided
- 3 tbsp tomato paste
- 3/4 cup vegetable broth
- flour for dredging
- 1/2 tsp paprika
- freshly ground black pepper
- 2 boneless skinless chicken breast halves, each cut lengthwise into 4 strips (about 1 1/4 lbs total)
- 2 medium zucchini cut into 1/4-inch rounds
Instructions
- In a medium saucepan, bring 2 cups of water to a boil over high heat. Reduce heat to low, gradually whisk in the instant polenta, stirring constantly to prevent lumps. Cook for 1-2 minutes until thickened.
- Stir in 1/3 cup shredded provolone or mozzarella cheese and season with sea salt to taste. Cover and keep warm off the heat.
- While polenta cooks, combine flour, 1/2 tsp paprika, and freshly ground black pepper in a shallow dish. Dredge the chicken strips evenly in the flour mixture, shaking off excess.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer, without overcrowding, and cook for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside.
- Add remaining 3 tbsp olive oil to the same skillet. Add smashed garlic cloves and red pepper flakes, cooking for 1 minute until fragrant.
- Stir in 3 tbsp tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- Pour in 3/4 cup vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
- Add the sliced zucchini rounds to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Return the cooked chicken strips to the skillet with the sauce and zucchini. Stir to coat and heat through for 1-2 minutes. Taste and adjust seasoning with additional sea salt and black pepper as needed.
- Ladle the warm polenta onto individual serving plates and top generously with the chicken, zucchini, and garlicky tomato sauce.
Notes
For the polenta, ensure you whisk constantly when adding the instant polenta to prevent lumps. The consistency should be creamy but firm enough to hold its shape; adjust with more water or broth if it becomes too thick. When browning the chicken, avoid overcrowding the skillet to ensure a good sear rather than steaming. Cook the zucchini just until tender-crisp to retain its texture. Building the sauce by blooming the tomato paste and garlic before adding broth will deepen the flavors. Consider finishing with fresh basil or parsley for aromatic brightness, and a drizzle of good quality extra virgin olive oil before serving to enhance the overall richness.
These twelve recipes show that kitchen luxury is a matter of imagination, not expense. From the homely comfort of homemade bread to the polymorphous nature of polenta, each recipe pays homage to the imagination of home cooking. They invite improvisation and amendment, showing that plain ingredients can yield outstanding taste pleasing mouth and purse both.
