Frugal Foodies recipes

Emilie Raguso Wed, 13 Jan at 8:29am
Frugal Foodies recipes

Here are the recipes from the night I attended Frugal Foodies.

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Summer Rolls with Citrus Vinaigrette 

Adapted from The Millennium Cookbook 

Roll Ingredients

24 rice paper sheets (extra good for mistakes)

2 red onions, cut crosswise into thin slices

2 carrots, shredded

2 fennel bulbs, cut crosswise into thin slices

8 cups shredded red cabbage (1 small head)

6 T rice vinegar

2 T umeboshi vinegar or tamari soy sauce

4 T minced fresh cilantro

6 T finely shredded mint leaves

6 T finely shredded Thai basil or sweet basil leaves

2 mangos, cut into ¼ inch slices

6 T unsalted roasted peanuts, coarsely chopped (optional) 

Citrus Vinaigrette Ingredients

1 cup water

¼ cup fresh lemon juice

2 T sugar

½ cup fresh orange juice

¼ cup champagne or rice vinegar

3 T tamari soy sauce

1 clove garlic, minced

¼ t red pepper flakes

1 T minced fresh mint

2 T minced red bell pepper (optional)

1 t grated fresh ginger

Salt and pepper 

Instructions

  1. In a large bowl, combine the onion, carrot, fennel, and cabbage with the rice and umeboshi (or soy sauce) vinegars.  Let sit for 15 minutes, or until the cabbage softens.  Stir in the cilantro, mint, and basil.
  2. The Citrus Vinaigrette is served as a dipping sauce.  Whisk together water, fresh lemon juice and sugar until well blended.  Add orange juice, rice vinegar, soy sauce, garlic, minced fresh mint, minced red pepper, ginger, salt and pepper.  Whisk until well mixed.
  3. Fill a shallow bowl or pie pan with warm water and taking one wrapper at a time, immerse in the water just until pliable.  Remove quickly and lay on a work surface.  Place 2 T of the cabbage filling in the center.  Top with a few slices of mango and chopped peanuts.  Fold and roll up like a burrito.  Repeat. Makes 24 rolls.
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Sopes 

Adapted from the Guest Chef Night of Roxanne Andersen 

Ingredients

6 cups masa harina (maseca brand preferred)

3 cans refried black beans

1 lb queso fresco or goat cheese, feta, or Monterey Jack cheese

Green cabbage, ¼ head, very finely sliced

6 avocados, very thinly sliced

1 bunch cilantro, leaves plucked from stems

6 tomatoes, finely diced

6 limes 

Instructions

  1. Follow directions on package to mix together 6 cups masa harina.
  2. Roll masa into balls about 1 ¼ in diameter.  Keep balls covered so they are moist.
  3. Place a ball on a piece of plastic wrap and cover with another piece of plastic wrap.  Pat down with your hands while rotating the dough until it is about ¼ in thick.
  4. Heat a large griddle on medium heat, and lightly oil it.  Cook in batches of about 6-8 on the griddle.  Cook first side for about 2 minutes until the bottom has light brown speckles and then turn them over and cook the other side for another 2 minutes.  Remove from the griddle and carefully pinch the edges to form a ridge.  Return to the griddle and cook until firm throughout, about 2 more minutes.  You now have your sopes ready to be topped with whatever you want.
  5. While the sopes are being made, heat the refried beans and prepare all the vegetables.
  6. Once the sopes are ready, spread the refried beans on first and then layer with the other toppings, just a little of each.  Then slice open the limes and sprinkle a little lime juice on each one. Makes 30-40.
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Pakoras 

Adapted from The Art of Indian Vegetarian Cooking 

Ingredients

2 2/3 cups chickpea flour

4 t melted ghee or vegetable oil

2 T lemon juice

½ t cayenne pepper

1 t turmeric

2 t garam masala or 1/2 t each cardamom, cumin, cinnamon and cloves

4 t ground coriander

2-3 t salt

1 cup plus 2 T cold water, or as needed

2/3 t baking powder, optional

Vegetable or vegetables from list below:

  • Underripe banana, cut into rounds 1/3 in (1 cm) thick
  • Cauliflower flowerets, 1 inch by 1.2 inch
  • Yam, peeled and cut into rounds 1/8 inch thick
  • Bell peppers, red and yellow, sliced crosswise ¼ inch thick, seeded and ribbed
  • Zucchini, cut on the diagonal ¼ inch thick
  • Spinach, medium-sized leaves, stemmed, washed and dried

Vegetable oil for frying 

Instructions

  1. Combine the flour, melted ghee or oil, lemon juice, spices and salt in a bowl and mix well.  Add ½ cup plus 2 T of water slowly, beating with a whisk until the batter is smooth and free of lumps.  Slowly add 6 T more water to beat until well mixed.  Check the consistency and if necessary slowly add remaining water until the batter resembles the consistency of heavy cream and easily coats a wooden spoon.  Cover batter and set aside for 10-15 minutes
  2. Prep all the vegetables.
  3. Beat the batter again for 2-3 minutes to further lighten.  Stir in the baking powder at this point if you prefer a cake-like crust. 
  4. Heat 2 ½ - 3 inches of oil in a wok or deep frying pan until the temperature reaches 355 degrees.  Dip 5-10 of your selected ingredients in the batter and, one at a time, carefully slip them into the hot oil.  The temperature will fall but should be maintained at between 345-355 degrees.  Fry until the pakoras are golden brown, turning to brown evenly.  Leafy greens may take as little as 1 or 2 minutes per side, while potatoes may take up to 5 minutes per side.  Remove with a slotted spoon and drain on paper towels. 
  5. Serve immediately, or keep warm, uncovered, in a preheated 250 degree oven until all the pakoras are fried. Makes 50 – 70 pieces.
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Mint Chutney 

½ bunch cilantro

½ bunch of mint

½ a small yellow onion, chopped

½ of a serrano chili

1-2 tbsp lemon juice

½ tsp salt

1 tbsp water 

Instructions

1. Pick leaves off cilantro and mint.  Combine in bowl with all other ingredients.

2. Blend all ingredients in a food processor or blender, adding tablespoon(s) of water until desired consistency.

3. Adjust salt.

**

Apple-Quince Turnovers 

Adapted from Everyday Greens 

Dough Ingredients

4 cups all-purpose flour

2/3 cups fine cornmeal

6 T sugar

1 t salt

4 sticks unsalted butter, chilled and cubed

1 lb natural cream cheese 

Filling Ingredients

2 T unsalted butter

1 cup plus ¾ cup sugar

1 t fresh lemon juice

4 large granny smith apples peeled and cut into ¾ inch cubes, about 3 cups

2 cups unfiltered apple juice

1 cup water

2 2-inch cinnamon sticks

4 large quince

5 T tapioca starch

2 egg yolks

4 T milk

1 T ground cinnamon 

Instructions

  1. Preheat oven to 375 degrees and set the oven rack to the middle position.
  2. Sift the dry ingredients together in a bowl and cut in the butter until the pieces are pea-size.  Add the cream cheese and work until just combined, being careful not to overmix.  There will still be white streaks of cream cheese striating the dough.  Wrap in plastic and chill for 30 minutes
  3. Melt the butter in a pan, add 4 T sugar, the salt and lemon juice, cook over medium heat until the sugar is dissolved and bubbling, 2-3 minutes.  Add the apples and cook until just tender, about 5 minutes.  Transfer to a medium-sized bowl and set aside to cool.
  4. Combine the apple juice, water, cinnamon stick, and ½ cup sugar in a medium saucepan and bring to a boil.  Lower the heat, add the quince, and simmer until tender, 5-6 minutes.  Set aside to cool.
  5. Drain the quince, add the apples, and toss the fruit with the tapioca starch and the remaining sugar.
  6. Whisk together the egg yolks and milk as a pastry egg wash.  Mix the cinnamon and 1 cup sugar as a sprinkle for the top
  7. Lightly flour a rolling pin and work surface.  Roll the dough into 8 inch rounds about ¼ inch thick.  Place 1/3 cup of the fruit in the center of the round and brush the edge with the egg wash.  Fold the dough over the filling to form a half-moon.  Seal and crimp the edges with the back of a fork.  Brush the turnovers with egg wash and sprinkle lightly with cinnamon sugar.
  8. Place on a parchment-lined baking sheet and bake until golden, about 25 minutes. Makes 16 turnovers.

About Emilie Raguso
Emilie Raguso is a multimedia reporter in Oakland who focuses on issues of criminal justice, food and Oakland culture. She is passionate about social media, documentary photography and sustainable living. Her work has appeared on Salon and NPR, as well as in The Modesto Bee, Greater Good magazine and the East Bay Express. Write her at eraguso@gmail.com, follow her on Twitter (@emraguso) and see more of her work at http://raguso.us.