on the cheap

Erin Jeanne McDowell has gifted us a new pumpkin pie with no stress for 2020. One with a glassy-smooth filling that will never crack, plus the easiest crust.

Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell

(1/2 cup) granulated sugar

(1/2 cup) all-purpose flour

(1/2 cup) packed dark brown sugar

(1 cup) whole milk

(3/4 cup) heavy cream

(1 1/2 teaspoon) vanilla extract

(1/2 teaspoon) fine sea salt

(1 cup) pumpkin puree

(2 teaspoons) pumpkin pie spice (see note above)

(1/4 cup) granulated sugar

(1) large egg yolk (save the white

(1 teaspoon) vanilla extract (optional)

(1 3/4 cups) all-purpose flour

(1 tablespoon) water

Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).

In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine—too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.

Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn’t fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve. 

Pumpkin Sugar Pie

In the bowl of a stand mixer fitted with the paddle attachment (or if you don’t have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.

Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.

This crust is best baked at 350°F (175°C). To parbake the crust: Bake, without pie weights, for 15 to 18 minutes, until the crust is beginning to turn lightly golden. If the bottom crust starts to puff up, you can poke the bottom with a fork in a few places to deflate it, and continue baking (the egg wash will seal the holes). To use with the pumpkin sugar pie filling: Remove the pan from the oven, brush the bottom and sides with egg wash (any egg wash is fine, but here, your leftover egg white works perfectly!), and let cool completely in the pan.

Press-In Cookie Crust

A sour cream &amp;amp; vanilla cake that is easy, adaptable &amp;amp; about as fast as you can get. Make butterscotch whipped cream &amp;amp; strawberry compote while the cake bakes!

Strawberry &amp;amp; Butterscotch Whipped Cream Cake From Jami Curl

(400 grams) all-purpose flour

(400 grams) granulated sugar

(20 grams) baking powder

(5 grams) kosher salt

eggs

(227 grams) sour cream

(105 grams) canola oil

(18 grams) pure vanilla extract

(75 grams) boiling water

strawberries

(30 grams) apple cider vinegar

(800 grams) granulated sugar

(480 grams) heavy cream

(72 grams) brown sugar

(12 grams) pure vanilla extract

Heat the oven to 350°F. Line the bottom of a 9x13-inch pan with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt. Use a sturdy spoon to stir them all together.

In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.

Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.

Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.

Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners. Bake the cake for 35 to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely (editor’s note: or steal slices warm from the oven).

While the cake is cooling, make the Strawberry Compote and Butterscotch Whipped Cream. (See the steps below.)

When you’re ready to serve the cake, there are two ways you can serve it: 1) Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls. Or 2) Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream. 

The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

Vanilla–Sour Cream Cake

Make the Strawberry Compote: Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally. Turn off the heat and let the compote cool before using. The compote can be spooned into a jar and refrigerated for up to 1 month.

Make the Butterscotch Whipped Cream: Chill a bowl and a whisk. Pour the cream into the bowl and add the brown sugar and vanilla. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping. Use immediately. (Yes, you can use a mixer with the whisk attachment to whip the cream!)

Strawberry Compote & Butterscotch Whipped Cream

Cream cheese, sour cream, kim chee (or kimchi), and microwave crunchy fried garlic come together for a silky smooth, spicy Super Bowl dip and Hawaiian pupu.

Kim Chee Dip From Sheldon Simeon

cream cheese,

sour cream

cabbage kim

sugar, plus more as needed

Parmesan cheese

lemon juice

kochugaru (Korean chile

Kosher salt

garlic (recipe follows)

Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos,

garlic (about 4 cloves)

Neutral oil

Sugar

In a medium bowl, stir together the cream cheese and sour cream, adding kim chee juice as needed to achieve a smooth Velveeta-like texture. Fold in the chopped kim chee, sugar, Parmesan, lemon juice, and kochugaru. Adjust the seasoning with salt and sugar to taste. Transfer the mixture to a serving bowl and top with the fried garlic and an extra sprinkle of kochugaru. Serve with chips.

For the Kim Chee Dip:

Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

For the Microwave Fried Garlic:

The quick chalé sauce and the slow cooking nkrakra are a two-fer recipe pairing for a soul-soothing chicken soup &amp;amp; all-purpose tomato, ginger, pepper sauce.

Nkrakra (Light Soup With Chicken) From Zoe Adjonyoh

kilograms (4 pounds 8 ounces) or 8-10 bone-in, skinless chicken thighs

sustainable red palm oil

onion, finely diced

(0.7 ounces) fresh thyme sprigs

extra-hot chili powder

Scotch bonnet pepper, pierced

garlic cloves, finely diced

fine sea salt

milliliters (10 fluid ounces) Chalé Sauce (see below)

milliliters chicken stock

black pepper

(5 centimeters) grated fresh ginger

(9 ounces) white cabbage, sliced (optional)

(3 1/2 ounces) yam, peeled and diced (optional)

(3 1/2 ounces) carrots, peeled and diced (optional)

(optional)

Slightly toasted sourdough bread

(7 ounces) canned tomatoes tomatoes

red bell pepper

tomato paste

ginger,

red Scotch bonnet chile (use

dried chile flakes

garlic

salt

Madras curry powder

chili powder

Place the chicken in a large, heavy-based saucepan or Dutch oven with the sustainable red palm oil, onion, thyme, peppers, chili powder, garlic, and 1 teaspoon of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken. 

Pour the Chalé Sauce over the chicken mixture, then cover and simmer for about 30 minutes. 

Stir in the stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender. Season to taste with pepper.

Add your choice of vegetables, if desired, and cook until tender (approximately 30 minutes). Remove the sprigs of thyme before serving.

To serve: I love to serve this dish in a traditional Ghanaian asanka pot with a ball of fufu on the side, as it looks so inviting that way. You can also serve it on its own in a large bowl garnished with a sprig of cilantro, or with a slice of slightly toasted sourdough bread on the side.

Tip: If you're happy to go low and slow while cooking, this dish is perfect for cheaper cuts of chicken such as from older hens or broiling hens—you get tons of extra flavor but need to slow cook for 3 to 4 hours over a low heat.

*For the Nkrakra:*

Place all the ingredients in a blender and blend together until you have a fairly smooth paste.

This is your Chalé Sauce. Throughout Zoe’s book there are references to adding Chalé Sauce, so she recommends making a big batch and freezing in smaller quantities to make many of the stew and sauces recipes much faster to re-create at home. Use straight away, or store in an airtight container in the fridge for up to 3 days, or freeze for future use.

*For the Chalé Sauce:*

While the recipe is simple and straightforward, it’s also time-consuming. Now, my mom only makes her New Orleans red beans and rice for special occasions. 

Mom&#39;s New Orleans Red Beans &amp;amp; Rice

beans

Zatarain\'s Andouille Smoked Sausage, sliced into ½-inch coins

onion,

celery ribs, chopped

bell pepper, seeded, chopped

dill pickle juice

Cavender\'s Greek Seasoning

bay leaves

brown rice

olive oil

sea salt

Into a large heavy pot, pour the beans, removing any dirt. Wash the beans by rinsing in water, then discard the water. Add fresh water to the cleaned beans to cover by about 2 inches.

Cover the pot and bring to a boil, then reduce the heat to medium-low and simmer for about 1 hour, until the beans are softened. Remove from the heat.

Add the smoked ham, sausage, ham bone, onion, celery, bell pepper, pickle juice, garlic, seasoning, and bay leaves. Pour in enough water to cover by about 1 inch. 

Return to a boil, then immediately bring to a low simmer. It may take 3 to 4 hours for the beans to be ready to eat. The longer you simmer, the creamier they will get. Stir the beans regularly so they don't burn.

Slow-cooker variation: If you boil the beans first, put them in a slow cooker with the other ingredient. Cook on low, stirring occasionally to prevent burning, for 8 hours.

<strong>Do Ahead:</strong> The beans can be made 4 months ahead. Store in an airtight container and freeze.

Red Beans

In a medium pot, combine the rice, oil, salt, and 2 cups water. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, until the rice is cooked through.

Rice

Breakfast burritos are serious business in our household. Growing up in Arizona, these eggy, spicy, bacon-y roll-ups recipes were a staple of perfection.

A Perfect California Breakfast Burrito

(1.8

paprika

garlic salt

white onion, finely diced (about ¾ cup 95 g)

jalapeño

(20 g) finely chopped cilantro leaves

lime juice

bacon (or cooked chorizo or sausage)

unsalted butter

flour tortillas

(115 g) grated cheddar cheese

(165 g) Pico de Gallo

(280 g) Perfect Roasted Potatoes

pitted,

splash Chipotle salsa

To make the pico de gallo, In a large bowl combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Gently toss to combine. Season with salt to taste.

To make the potatoes, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Place the potatoes onto the prepared baking sheet. Toss the potatoes with the oil, paprika, garlic salt, kosher salt, and pepper until the seasonings are evenly combined.

Transfer the baking sheet to the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with tongs. Put the baking sheet back in the oven and bake for an additional 20 minutes. Remove the baking sheet, give the potatoes a final toss, place them back in the oven, and roast until they are golden and crispy, 10 to 15 minutes more. Remove from the oven, adjust the salt if needed, and serve.


Perfect Roasted Potatoes + Pico de Gallo

Cook the bacon in a large cast-iron skillet over medium-high to a plate to cool, then crumble into small pieces.

Crack the eggs into a bowl and whisk until smooth.

In a large skillet, melt the butter over medium heat. Add the eggs and softly scramble them. Season with salt and pepper. 

Warm each tortilla over an open flame to make them as pliable as possible. Alternatively, if you have an electric stove, warm the tortillas in a microwave in 30-second bursts until warmed through. To assemble, lay the tortillas on a clean, flat surface. Divide the cooked eggs equally over each tortilla in a line, followed by the bacon, cheese, pico de gallo, roasted potatoes, and sliced avocado (it’s important that everything is evenly distributed so when you roll them up you get all the flavors in each bite).

Fold the ends of the tortillas in and roll the burritos up. Serve immediately with the salsa alongside.

The Burrito 

Soy sauce and mayonnaise make the simplest dip. Paired with Top Chef famous lemon oil, Sheldon Simeon makes a Hawaiian pupu perfect for Super Bowl.

Shoyu Dip With Sesame Crunch From Sheldon Simeon

mayonnaise

shoyu (soy sauce)

Lemon Olive Oil (recipe follows)

lemon

sesame oil

sesame seeds

sugar

vegetables,

lemons, thoroughly scrubbed in hot water

In a small bowl, whisk together the mayonnaise, shoyu, lemon oil, lemon zest, and 2 teaspoons of sesame oil. Season to taste with pepper and transfer the mixture to a serving bowl. Drizzle with the remaining 1 teaspoon sesame oil.

Heat a small nonstick skillet over medium heat. Add the sesame seeds, sugar, and salt. Cook, stirring constantly, until the sugar has melted and has caramelized around the sesame seeds, 2 to 3 minutes. Remove this from the pan to a plate, let cool, then crush it up and sprinkle over the dip. Serve with your assortment of vegetables.

Note: Eat the dip with whatever vegetables are on hand—carrots, radishes, watercress, green beans, cabbage, celery, tomatoes, broccoli, cauliflower, asparagus, eggplant, squash, etc.—either raw, blanched, steamed, or roasted. Chill them before serving.

For the Shoyu Dip With Sesame Crunch:

Peel the lemon zest in long strips with a vegetable peeler, making sure to avoid the bitter white pith. (Reserve the lemon flesh and juice for another use.) Combine the zest strips and olive oil in a saucepan and simmer over very low heat for 15 minutes, stirring occasionally. If any bubbles appear, even on the side of the pan, reduce the heat or briefly remove the pan from the heat. Let the oil cool to room temperature while the zest strips are left in to steep (about an hour will do). Strain out the zest and transfer the lemon oil to a clean jar or sealable container. Store in a cool, dark place. The oil will keep for about 1 month on the shelf, or several months in the fridge (just be sure to bring it up to room temperature before using).

For the Lemon Olive Oil:

Von Diaz is sitting on the secret to not-at-all boring or dry pork tenderloin. In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that&#39;s traditionally made with pork shoulder and roasted low and slow for several hours. Bonus: Because tenderloin can cook much faster and hotter and stay tender, you get to pernil in under 30 minutes. Adapted slightly from Coconuts &amp;amp; Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018).

Von Diaz’s Pork Tenderloin Pernil Style

pork tenderloin (around 2 to 3 small tenderloins)

Adobo for Pork (below)

lemon juice (or to taste)

garlic cloves, finely minced

oregano

fresh lime, lemon,

Cut a series of deep holes throughout the tenderloins with a paring knife and rub it down with the adobo, pushing the seasoning into the holes. Let marinate for 30 minutes on the counter or up to overnight in the refrigerator. (The longer you can wait, the more delicious it will be!)

When you’re ready to roast, heat the oven to 400°F. Line a rimmed baking sheet with foil for easiest cleanup. 

Place the tenderloins in the center of the pan, leaving space for air to circulate between each piece, and put the pan on the center rack of the oven. Roast until the internal temperature is 145°F in the thickest part, about 30 minutes, flipping every 10 minutes to evenly brown the outside. (If your pork hasn’t browned by the time it hits 145°F inside, you can give it a quick blast under the broiler for more browning.)

Remove the pan from the oven and set the tenderloin on a carving board to rest for about 10 minutes. 

Pour the lemon juice into the baking pan and carefully mix it into the pork juices, scraping up any browned bits with a wooden spoon or spatula. Pour the pan juices into a small bowl and adjust the seasonings to taste.

Cut the pork into 1-inch slices and transfer to a serving dish. (It will taste best and won’t dry out if it’s still slightly pink inside, so if you see that, it’s a good thing!) Serve with the reserved pan juices. 

Pork Tenderloin Pernil Style

Put all the ingredients in the bowl of a small food processor and blend into a smooth puree, scraping the sides halfway through to incorporate fully. Alternatively, you can use a mortar and pestle or mash the mixture to a paste on a cutting board with the side of a knife.

Adobo for Pork (for 3 pounds pork tenderloin, scale up or down as needed)

Kris Yenbamroong of Night + Market restaurant has a quick, easy pad Thai recipe with ingredients you can find at any grocery store, and cook on a weeknight. 

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Top 22 on the cheap recipes from across the web

The most viewed on the cheap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Sugar Pie With Cookie Crust...

Strawberry &amp;amp; Butterscotch W...

Kim Chee Dip From Sheldon Simeon

Nkrakra (Light Soup With Chicken) F...

Mom&#39;s New Orleans Red Beans &am...

A Perfect California Breakfast Burr...

Shoyu Dip With Sesame Crunch From S...

Von Diaz’s Pork Tenderloin Pernil S...

Pad Thai From Kris Yenbamroong

Souped-Up Tomato Soup

Grandma&#39;s Canned Tomatoes

Persian-ish Rice From Samin Nosrat

Meera Sodha’s Cardamom &amp;amp; Ro...

Giant Skillet Latke

Chickpea Vegetable Bowl with Peanut...

Rich &amp;amp; Creamy Beans From Ra...

Citrus Cake From Yasmin Khan

Hot Water Cornbread From Todd Richa...

Cauliflower Korma With Blackened Ra...

Lemonade

Spaghetti Aglio e Olio e Salsiccia ...

Tamagoyaki-Inspired Scrambled Eggs

The most viewed on the cheap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Strawberry & Butterscotch W...

Mom's New Orleans Red Beans &am...

Grandma's Canned Tomatoes

Meera Sodha’s Cardamom & Ro...

Rich & Creamy Beans From Ra...