Fried Green Sage at the RC Cafe

You know when you wake up and you feel like you could eat a herd of elephants? Well, that was me Sunday. And after this feast (which did not involve hunting endangered species) I felt much differently...

CRISPY SWEET POTATO HASH WITH FRIED EGGS

(this is based on a Foodnetwork.com recipe, which you can follow the link to above)

THE GOODS - I halved the Foodnetwork recipe to make enough for 3 hungry people

1/2 stick unsalted butter, divided ($1.99 for 2 sticks)
6-8 fresh sage leaves, divided ($1 for one bunch, more than enough)
1 medium sweet potato, peeled and cut into 1/2-inch cubes ($0.79)
1 cup water (FREE)
1 Vidalia or sweet onions, chopped ($0.40)
6 large eggs ($0.80)

Grand Total:  $4.98 for 3 people - $1.66 per person!!!

THE WAY

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.

Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. (I like them crispy so I really let them crisp!) If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.

Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. (I like mine sunny side up, baby.)

Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy.

In my case, have a guest kind enough to treat you to a blackbottom (a.k.a. chocolate cream cheese) muffin, chocolate croissant, and 3 foot long baguette to serve alongside your sweet feast.You'll be ready to go back to sleep in a jiffy.

Pimp Cup

You might be thinking: RC, how do I use my pennies and pots to make cheap drinks? Look no further, reader friends.Credit for this goes to my genius and hot roommate Amy, who masterminded this masterpiece.

THE GOLDEN KEY*

*just because it's golden, doesn't mean it's pricey

THE GOODS

Citrus vodka - Vitalli, baby ($9.99 for a handle)
Triple sec - off-brand ($6.00)
Orange Juice ($1.99)
Can of sprite/7up ($.75)
Licorice (we have a tub but it shouldn't cost more than a couple bucks)
Lemon slices if you feel like gettin fancy

The Grand Total: $18.73 (for enough drinks for a crowd)

THE PLAN

Pour 2 parts vodka, 1 part triple sec, 1 part sprite and a splash of OJ into a fancy margarita glass. A red cup works too if you ain't as classy as us. Garnish with a licorice twist, a lemon slice, and a smile. The end. (Insert dancing here.)

If you get lucky, maybe you'll pick up a hottie too.

Brunch Munch

To celebrate Saturday and prove my fearlessness against the Salmonella threat, I was all about the eggs today. The result:

MEDITERRANEAN DELIGHT

The strict instructions begin with fearless flirting with a guy selling Afghan flatbread at the farmer's market. Just kidding. Well, my Afghan flatbread, or "bolani" as they're called, was the product of a nice man who kindly gave me a spinach bolani for free (normally $6).  But if you're not in the mood to turn on your smile and charm, there's always the option of buying them full price at your local Whole Foods and/or using some cheaper carb roll-up--i.e. tortilla, mushu pancake, pita bread (use your imagination).

THE GOODS

Spinach Bolani (free for me! cheap for you)
2 eggs (a dozen is $1.49, so about $0.13)
Feta cheese, chopped ($2.99 for the block at Trader Joe's)
A peach (I bought a crate of 15 giant peaches--where's James?--for $11, so about $0.73)
Salt and pepper if you wanna
Grand Total: $3.85 + lots of extra feta cheese for later enjoyment


THE PLAN

Spray a fry pan with Pam (or a bit of butter, depending on your preference of fatty goodness). Using a fork, beat 2 eggs in a small bowl. Add salt and pepper. Place the fry pan over medium-low heat. Pour in the eggs. Add as much feta as you want--I use a lot. Stir occasionally, allowing the eggs to scramble. Cook for about 5-10 minutes or until eggs look cooked. Microwave the bolani or pita/tortilla/etc. for 20 seconds. Stop. Drop (the eggs in the bolani). And roll (the eggs in the bolani).


Yum.

All Thai-ed Up

Living in such close proximity to Chinatown has got me on an Asian binge. Hence:

AROMATIC NOODLES WITH LIME PEANUT SAUCE

Grand Total: $13.01 for my dinner and lunch the next day, with half a box of spaghetti left for a rainy day.... (and even less if you have these things lying around like I did!)

THE GOODS

1 pack whole wheat spaghetti (I used half and had enough leftovers for a big lunch today)
$1.99 1 pack frozen stir fry veggies
$2.29 Canola spray (I used what I had, but it would be better to use peanut oil)
$0.20 Lime
$0.00 Pack of peanuts stashed from Southwest flight
$1.31 Bean sprouts (I used the ones leftover from my mushu extravaganza)
$1.49 Soy sauce (Leftover)
$0.25 Scallion (Again, leftovers)
$2.00 Red pepper flakes
$1.99 Peanut Butter
$1.49 Rice wine vinegar

I opted out of the brown sugar and used normal sugar that I had on hand for $ reasons.
I used the ginger that I had leftover, but I don't think it's a necessity.

THE WAY

Cook the pasta in a large pot of water according to the directions on the package (I used half the package). Drain and rinse with cold water. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool.

While the pasta is cooking, spray the pan you used for the peanuts with Pam and bring it to medium heat (less cleanup is clutch). Add the frozen veggies and stir occasionally as they brown.

Make the sauce by pureeing the 1/2 cup peanut butter, 1/4 cup soy sauce, 1/2 cup water, 2 tbsp. vinegar, juice of half a lime, a couple scallions, a bit of ginger, 2 tbsp. sugar and a dash of red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the veggies into the pasta and pour on that sauce, baby. Chop up the peanuts, throw em in, and there you have it.

Squeeze extra lime on your leftovers the day after. I hope you're as tongue thai-ed as I was.

Chinatown Cheap

PORTABELLA MUSHROOM MUSHU

The grand total:  $6.17 per person (for 2), LOTS of leftovers!

The saga begins on Stockton and Broadway in a little town called San Francisco. My roommate and I were making Shabbat dinner. So we went straight to Chinatown. How old fashioned of us.

THE GOODS

 *Bought 'em in Chinatown, unless otherwise noted

 

$0.25 Scallions (I bought a pack of 6 cuz it was just that cheap)

$1.49 Soy Sauce

$1.39 Hoisin Sauce

$1.21 Pack of 30 mushu pancakes

$1.29 Chinese five spice seasoning

$0.20 A nub o' ginger (Confession: It's sold by weight. I broke off a lil bit)

$1.31 Bean Sprouts

$.20 Garlic

$2 pack of mixed cabbage/veggies (on special at Safeway)

$2.99 6 pack portabella 'shrooms (Trader Joe's)

(If you have honey and/or sugar, use that too for a little added sweetness.)

THE RECIPE

*Worked off this Food Network recipe for ideas but made it my own.

Peel the ginger. Chop the garlic and ginger into tiny pieces. Wash and slice the mushrooms. Spray a large skillet with Pam or 2 tbsp. of oil (whatever you have on hand - peanut or sesame would be preferable but beggars can't be choosers). Place it on medium-low heat. Add the garlic and mushrooms. Add a tsp. of Chinese Five Spice Seasoning (more to taste). 

Let the mushrooms cook for 5 mins., stirring occasionally. Add a cup of soy sauce and spoonful of honey or sugar. Add 2 cups each of the cabbage and bean sprouts to the mushrooms. Let veggies cook for another 5-10 mins., or until they look soft and brown and taste good. If they start to look dry, add more soy sauce, but beware of making it too salty!

While the veggies cook, slice the scallions into little pieces. Steam the mushu pancakes by placing as many as you're going to use (we each had 2) on a microwave safe plate. Place a wet paper towel over them, then cover with another plate and microwave for 1 min. Then spread 1-2 tbsp. hoisin sauce on each. Slosh a big scoop o' cooked veggies on each one, then add some uncooked/still crunchy cabbage and bean sprouts. Wrap them up like burritos. Chow down.

DESSERT?

The bad news: we decided our wallets weren't big enough to purchase fortune cookies.

The good news: we made our own happy endings... Chinese Crepes.

If you're interested, steam mushu pancakes in the microwave the same way you did for dinner. Slather the insides with butter, sugar or honey (I used about 2-3 tablespoons of sugar) and lemon zest. Fold the corners in to make a pocket and sprinkle lemon zest on top. Holler at your girl.

If you're as clever and sweet-craving as me, you've noticed you can also use nutella or any other fruit you have on hand to fold into these Chinese-French pockets of love.

Until next time....

Cooking the Books

Photo courtesy micromikerowe.tumblr.com

Welcome to my world: I love food but don't have a lot of time or money to make it. I just started my first job out of college as an AmeriCorps VISTA fellow. That means I get paid a small living stipend to help me get by as I try to change the world. Just kidding. Really though, I'm strapped for cash and have a big appetite. That's where this blog comes in.

Whether you read it or not, I'll be here challenging myself to make delicious meals on a small budget. But you can be the judge of that. Let the games begin.