Markus Seiler - FEED 4 FOR UNDER $10

Markus Seiler

FEED 4 FOR UNDER $10

LOW BUDGET COOKING

Dieses ebook wurde erstellt bei

Inhaltsverzeichnis

Titel Markus Seiler FEED 4 FOR UNDER $10 LOW BUDGET COOKING Dieses ebook wurde erstellt bei

Inhalt Markus Seiler FEED 4 FOR UNDER $10 LOW BUDGET COOKING Dieses ebook wurde erstellt bei

Shrimp Fra Diavolo Shrimp Fra Diavolo Price: $2.47 per serving Ingredients 8 ounces uncooked linguine 2 tablespoons extra-virgin olive oil, divided 1 1/2 tablespoons minced garlic, divided 1 pound medium shrimp, peeled and deveined 3/4 cup diced onion 1 teaspoon crushed red pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 2 tablespoons tomato paste 1 tablespoon fresh lemon juice 1 3/4 cups canned crushed tomatoes 1/4 teaspoon salt 1 (14.5-ounce) can diced tomatoes, drained Preparation 1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm. 2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm. 3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Roast Chicken with Potatoes and Butternut Squash Roast Chicken with Potatoes and Butternut Squash Price: $1.62 per serving Ingredients 2 tablespoons minced garlic, divided 1 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon dried rubbed sage 1 (3 1/2-pound) roasting chicken Cooking spray 12 ounces red potatoes, cut into wedges 1 1/2 cups cubed peeled butternut squash (about 8 ounces) 2 tablespoons butter, melted Preparation 1. Preheat oven to 400°. 2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan. 3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin. Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash.

Grown-Up Grilled Cheese Sandwiches Grown-Up Grilled Cheese Sandwiches Price: $2.14 per serving Ingredients Cooking spray 1 cup vertically sliced red onion 1 large garlic clove, minced 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel) 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm) 2 cups fresh spinach leaves 8 (1/4-inch-thick) slices tomato 6 slices center-cut bacon, cooked Preparation 1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally. 2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices. 3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Stewed Pork and Squash Stewed Pork and Squash Price: $2.12 per serving Ingredients 1 tablespoon canola oil 3/4 cup chopped onion 1 medium garlic clove, minced 1 pound boneless pork shoulder, cut into 1/2-inch pieces 1 1/2 tablespoons chili powder 1 teaspoon ground cumin 1/8 teaspoon salt 1/4 teaspoon ground red pepper 1 1/2 cups fat-free, lower-sodium chicken broth 1 (15-ounce) can stewed tomatoes, undrained 4 cups cubed peeled butternut squash (about 1 1/2 pounds) Preparation 1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes, stirring frequently. Add pork; cook 5 minutes, browning on all sides. Stir in chili powder, cumin, salt, and red pepper; cook 30 seconds, stirring constantly. Stir in broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until pork is almost tender, stirring occasionally. Stir in butternut squash; simmer 30 minutes or until pork and squash are tender.

Sausage Ragù over Creamy Polenta Sausage Ragù over Creamy Polenta Price: $2.45 per serving Ingredients 3 (4-ounce) links sweet turkey Italian sausage, casings removed 1 tablespoon olive oil 1 cup finely chopped onion 4 garlic cloves, minced 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's) 2 1/3 cups water, divided 1 cup whole milk 3/4 cup instant polenta 1 ounce fresh pecorino Romano cheese, grated 1/8 teaspoon freshly ground black pepper 1/4 cup coarsely chopped fresh flat-leaf parsley Preparation 1. Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes. 2. Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.

Chicken and Rice with Mushrooms Chicken and Rice with Mushrooms Price: $2.31 per serving Ingredients 2 cups boiling water 1/4 cup dried porcini mushrooms (about 1/4 ounce) 2 tablespoons olive oil, divided 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 1 teaspoon sweet paprika 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 3/4 cup chopped onion 8 ounces cremini mushrooms, sliced 3/4 cup uncooked brown basmati rice 2 cups frozen green peas, thawed 1 tablespoon chopped fresh thyme Preparation 1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms. 2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken mixture to pan; sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan. 3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; sauté 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.