Once again, I mysteriously failed to win the lottery.
That means one thing: back to having a food budget. But I want the food I cook to taste good, no matter how little it costs.
So this week, I set out to make a handful of great-tasting dishes that were not a strain on my wallet.
The idea was to use inexpensive ingredients, but in an artful way. I cut out pricey frills and kept to classic combinations of flavor. I made sure that I got my
protein. And I cooked dishes that made me smile. They may not be fancy, but they’re awfully good.
Also, they’re kind of fancy. One is a traditional Italian dish, one is based on a dish I saw at a wonderful restaurant, one is hearty German fare and the dessert is a traditional, all-American favorite.
Not only are they inexpensive, but they are all easy to make. In fact, the hardest part for me was figuring out how much each one cost me per serving.
I’ll admit to cheating a little in this respect. I did most of my shopping at a store in my neighborhood that is noted for perfectly decent-quality food sold at particularly low prices. If you go to one of the better-known grocers, your mileage may vary. But not by much.
I bought the size of each item that I typically buy, keeping in mind that my pantry is small. For instance, I used a 4-pound bag of sugar instead of a less-expensive (per ounce) 10-pound bag, however I used a 5-pound bag of flour instead of a 2-pound bag. I prorated only the amount of each item that I used.
The results are in, and I spent no more than $2.09 per serving on any of the dishes.
The cheapest of all was the Italian dish, spaghetti al tonno, which I made for a paltry 73 cents per serving. I wouldn’t call it elegant, necessarily, but it was delicious.
I went vegetarian for my next entrée. I fried some wedges of polenta and topped them with a garlic-scented mixture of wilted kale, garbanzo beans, diced tomatoes and onion. People raved about it, and it only cost 98 cents per serving.
But I couldn’t keep up the sub-$1 servings forever, not when I wanted to make bratwurst and sauerkraut with apple.
The German classic has one more ingredient that makes all the difference: caraway seeds. The lightly crushed seeds bring a sharpness to the mixture of flavors that adds a much-needed high note to the stick-to-your-ribs meal. It came out to $2.09 per serving.
Dessert was an apple crisp. The cost? Just 61 cents per serving, without the ice cream. Even with the ice cream, it was still only 89 cents per serving.
I saved enough money to buy more lottery tickets.
SPAGHETTI WITH TUNA (SPAGHETTI AL TONNO)
Yield: 4 servings
10 ounces tuna, preferably preserved in oil
2 cloves garlic
12 ounces spaghetti
3 tablespoons olive oil, divided
1 tablespoon butter
2 tablespoons chopped parsley
Fill a large pot with salted water for pasta and heat to a boil. Meanwhile, drain the tuna. Peel and crush the garlic.
Add spaghetti to the boiling water. While it cooks, heat 2 tablespoons of the oil in a pan and add the crushed garlic. Sauté until fragrant, about 30 seconds. Flake the tuna and add to the pan. Cook a few minutes, stirring constantly.
When spaghetti is cooked al dente, drain and add to pan with tuna. Stir in remaining 1 tablespoon oil, butter and parsley. Add salt and pepper to taste, and serve.
PER SERVING: 569 calories; 20 g fat; 4 g saturated fat; 30 mg cholesterol; 30 g protein; 65 g carbohydrate; 2 g sugar; 3 g fiber; 290 mg sodium; 34 mg calcium
– Adapted from a recipe from giallozafferano.it
POLENTA WITH KALE AND GARBANZO BEANS
Yield: 6 servings
1 teaspoon salt
1½ cups yellow corn meal, preferably medium or coarse
3½ tablespoons butter, divided
1 ounce grated Parmesan cheese
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
Leaves from 1 pound kale, chopped
1 (14.5-ounce) can diced tomatoes
1 (16-ounce) can garbanzo beans, also known as chickpeas
2 lemon wedges
Note: If you want to fry the polenta, begin making it a few hours before serving, or overnight.
Make the polenta: Add the salt to 3 cups of water in a medium or large pot, and bring to a boil. Have another pot with at least 6 cups of water simmering nearby. Slowly sprinkle corn meal into the salted water, stirring constantly. Lower the temperature to a very low simmer.
Stir frequently and add the simmering water, a ladle at a time, whenever the polenta starts to become stiff and dry. Cook until smooth and tender, about 30 minutes. Stir in 2 tablespoons of the butter and the Parmesan cheese until well-mixed.
If frying the polenta: Pour into a large, well-greased skillet or wide bowl to a depth of 1 to 1½ inches, and smooth the top. When cool, cover with plastic wrap and place the skillet or bowl in the refrigerator for at least 2 hours or overnight to allow the polenta to set. Slice into 6 wedges. Melt the remaining 1½ tablespoons butter in a large skillet. When very hot, add the polenta wedges so there is at least some room between each wedge (do this in batches if necessary). Cook wedges, without touching, until they start to turn brown on the bottom. Flip and cook until brown on the other side. Remove to a platter.
Make the topping: In a large skillet, heat the oil until shimmering. Add the onion and sauté until soft, about 3 minutes. Add the crushed garlic and sauté until fragrant, about 30 seconds. Add the kale and cook until wilted. Stir in the diced tomatoes and cook until hot. Stir in the garbanzo beans and cook until hot. Add juice from lemon wedges and mix.
To serve, place polenta on a plate, either fried or in semi-liquid form, and top with the vegetables.
PER SERVING: 416 calories; 16 g fat; 6 g saturated fat; 21 mg cholesterol; 13 g protein; 58 g carbohydrate; 7 g sugar; 10 g fiber; 1,043 mg sodium; 211 mg calcium
– Recipe by Daniel Neman
BRATWURST AND SAUERKRAUT WITH APPLE
Yield 4 servings
2 tablespoons vegetable oil
1 quart sauerkraut (2 pounds), preferably from bag or jar, washed and drained
1 small onion, sliced
1 large apple, peeled if desired, cored and sliced thin
1 tablespoon caraway seeds, lightly crushed
1 tablespoon butter
1 pound bratwurst, cut into thick slices
Heat oil in a large pot over medium heat. Sauté sauerkraut, onion, apple and caraway for a couple of minutes. Cover and continue cooking over low heat about 20 minutes.
Meanwhile, heat butter in sauté pan. Cook bratwurst in butter until it browns on all sides. Pour off excess fat.
To serve, arrange sauerkraut on platter, surrounded by bratwurst. If desired, serve with Dijon mustard.
PER SERVING: 579 calories; 49 g fat; 21 g saturated fat; 51 mg cholesterol; 2 g protein; 23 g carbohydrate; 11 g sugar; 6 g fiber; 1,774 mg sodium; 122 mg calcium
– Adapted from a recipe by Marian Burros in the New York Times
Yield: 6 servings
6 baking apples such as Granny Smith, peeled, cored and cut into wedges
1 tablespoon lemon juice
½ cup granulated sugar
1¼ cups plus 2 tablespoons all-purpose flour, divided
½ cup old-fashioned oats
½ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoons salt
12 tablespoons (1½ sticks) butter, chilled and cut into small pieces
3 cups vanilla ice cream, optional
Preheat oven to 350 degrees.
In a large mixing bowl, toss together the apples, lemon juice, sugar and 2 tablespoons of the flour. Drain, and pour the apple mixture into a buttered 2-quart baking dish, and set aside. This may be done the day before baking, and kept refrigerated.
In a large mixing bowl, mix the remaining 1¼ cups flour, oats, brown sugar, cinnamon and salt. With a food processor, pastry blender or your fingers, work the butter into the mixture just until it comes together and large clumps form. This may be done the day before cooking and kept refrigerated.
Sprinkle the topping evenly over the fruit. Bake until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve topped with ice cream, if desired.
PER SERVING (not including ice cream): 532 calories; 24 g fat; 15 g saturated fat; 61 mg cholesterol; 5 g protein; 76 g carbohydrate; 45 g sugar; 6 g fiber; 106 mg sodium; 34 mg calcium
– Adapted from a recipe by Kelsey Nixon via Food Network