You may remember the recession in the early ’90s, an economic decline that lasted about a year. Many felt the pinch. I assume that most of us have had tight food budgets along the way, challenges that include the inflation we’re presently confronting.
In the early days of my first marriage, my husband was in medical school, and I was earning a very modest new-teacher salary. I cooked every day, trying to make the dollars stretch. On a visit to the doctor that included a long delay in the waiting room, I pirated a recipe for tuna casserole out of one of the office’s magazines. It was a rice and tuna concoction bound with a white sauce spiked with cheddar cheese. Fresh mushrooms, celery, and onions add taste and texture. It was a hit.
In those days, I hunted for tuna on sale, looking for cans that cost under 50 cents. I remember a can that I bought for 29 cents; when I opened it, I found that it looked like cat food. The casserole’s tasty ingredients made it tolerable. I vowed to up my game after that, paying more for fish-in-a-can, reaping better flavor, texture, and aroma.
The recipe for that ’70s tuna dish is included here, along with several other formulas for tasty cheap-ish eats.
Pasta with Burst Tomato Sauce
Cherry tomatoes are the focal point of this tasty sauce. I have limited space in my yard, but I make room for growing cherry tomatoes in a few large pots, usually Sungold and Super Sweet 100 varieties, along with a couple of basil plants. The bounty of cherry tomato plants is so rewarding. I harvest at least 200 every year. For this sauce, avoid using grape tomatoes; they make for a thinner, drier sauce.
Yield: 4 to 6 servings
INGREDIENTS
1/4 cup extra-virgin olive oil
2 garlic cloves
2 anchovy fillets, rinsed, patted dry; chopped, see cook’s notes
2 pounds whole cherry tomatoes
1 1/2 teaspoons salt, plus salt for cooking pasta
1/4 teaspoon sugar
1/8 to 1/4 teaspoon dried red pepper flakes
12 ounces penne rigate, orecchieitte, lumache, or other short pasta
2 tablespoons unsalted butter, cut into 2 pieces
1 cup fresh basil leaves, torn if large
Optional garnish: 1 cup Parmesan cheese for passing at the table
Cook’s notes: Anchovies may seem like an extravagance, but only a portion of the tin is used in most dishes. For future use, I freeze unused anchovies in a zipper-style freezer bag, making sure to label it. Then when I need some anchovy for a dish, I hack off about what I need and let it thaw on a paper towel.
DIRECTIONS
1. Bring about 4 quarts of water to a boil in a large pot on high heat. Meanwhile, heat oil, garlic, and anchovies in a large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, about 4 minutes. Add tomatoes, salt, sugar, and pepper flakes to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 10 minutes.
2. Meanwhile, add pasta and 1 tablespoons salt to boiling water. Cook, stirring often, until al dente. Reserve 1/2 cup of cooking water, then drain pasta and return to pot. Off heat, add butter and tomato mixture to pasta and gently stir until oil, butter and tomato juices combine to form a light sauce, about 15 seconds. Adjust consistency with reserved cooking water as needed, adding 2 tablespoons at a time. Stir in basil and season with salt to taste. Serve, passing Parmesan separately.
Source: Cook’s Illustrated magazine
Mushroom Tuna Casserole is made with a can of tuna, sliced fresh mushrooms, celery, onions, cheese and rice. (Photo by Cathy Thomas)
Mushroom Tuna Casserole
Yield: 4 servings
INGREDIENTS
4 tablespoons butter, divided use
8 ounces sliced fresh mushrooms; see cook’s notes
1/2 cup diced celery
1/4 cup chopped onion
2 tablespoons flour
2 cups milk
1 teaspoon salt
Optional: dash of cayenne pepper or seasoned salt
1/4 teaspoon dried ground mustard
1 (9- to 12-ounce) can of tuna, well drained, flaked with fork
1/2 cup grated cheddar cheese, divided use
2 cups cooked long grained rice
Optional: 1/4 cup slivered almonds
1/2 cup cracker crumbs (such as saltines or butter crackers) or breadcrumbs
Paprika
Cook’s notes: Sliced fresh mushrooms often cost less than whole mushrooms. Have a look at the sliced mushrooms and any that are large, break them in half before adding them.
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Melt 2 tablespoons butter in very large saucepan or Dutch oven on medium-high heat. Add mushrooms, celery, and onion. Stir in flour and cook for 1 to 2 minutes (do not brown). Off heat, stir in milk in thin stream, scraping the bottom of the pan occasionally as you stir. Stir in seasoning and return to medium-high heat, cooking and frequently stirring until sauce thickens a little (this takes about 8 minutes at a low boil). Off heat, stir in cheese, reserving 2 tablespoons to later sprinkle on top.
2. Stir in tuna, rice, and almonds (if using). Transfer to 2-quart casserole. Spread to form an even layer.
3. Melt the remaining 2 tablespoons butter and mix with cracker crumbs or breadcrumbs. Add the remaining 2 tablespoons cheese and a dash of paprika. Stir to mix. Sprinkle on top of tuna mixture. Bake for 30 minutes.
Crispy-Crunchy Roasted Cannellini Beans are easy to make and an addictive snack. (Photo by Cathy Thomas)
Crispy-Crunchy Roasted Cannellini Beans
Inexpensive and easy-to-make snacks are a tight-budget hero. If you have a can of cannellini beans, start a canned bean culinary adventure with these Crispy-Crunchy Roasted Cannellini Beans. They make a delightfully noisy out-of-hand snack, as well as a scrumptious topper for salads or roasted vegetables. A word of caution. They are addictive.
Yield: 4 to 6 servings; recipe can be doubled
INGREDIENTS
One (15-ounce can) cannellini beans
2 tablespoons extra-virgin olive oil
2 to 3 sprigs fresh rosemary
2 large garlic cloves, smashed, peeled
Optional: small pinch dried red pepper flakes
Coarse salt
Optional: freshly ground black pepper
DIRECTIONS
1. Place beans in colander and rinse with cold running water. Shake colander a couple of times to remove excess water and turn out onto a clean dish towel. Bring up corners of towel and gently pat beans dry. Allow to rest and further dry out while oven heats up. Adjust oven rack to middle of oven and turn to 425 degrees.
2. In a large bowl, toss beans with oil, rosemary, garlic, and if using dried red pepper flakes (I use a silicone spatula for tossing because it is gentler on the beans). Turn out onto a rimmed baking sheet (don’t worry if some of the beans are cracked). With spatula, spread beans out into single layer so that they aren’t crowded together. Season with coarse salt and if desired, black pepper. Roast 30 minutes, turning after 15 minutes. Beans should be crunchy and golden brown.
Source: Anna Stockwell, Epicurious.com
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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