Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less by Jessica Fisher

  • Poblano chile enchiladas (page 18)

    from Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less Good Cheap Eats by Jessica Fisher

    • Categories: Main course; Cooking ahead; Mexican; Gluten-free; Vegetarian
    • Ingredients: sour cream; salsa verde; corn tortillas; poblano chiles; cheddar cheese
    • Accompaniments: South of the border slaw; Zesty Mexican rice
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Notes about this book

  • averythingcooks on January 15, 2025

    Bryan's Broccoli & Onions [pg 162]: This is a tasty way to fix broccoli, 1st sauteeing the florets with the aromatics & some Marsala wine, followed by a steam with a little added water and lastly seasoning with lemon zest, salt & pepper. I love roasted broccoli but this did make for a nice change.

  • averythingcooks on January 11, 2025

    Jack's Best Baked Beans [pg 151]: A pantry re-org yielded a can of baked beans and I came here to dress them up as a side for BBQ pork chops. As we do like our heat, I added a mix of diced Fresnos + hot banana peppers with the onions & bacon and chose a pretty hot mustard. Best baked beans I've ever made? No, but they were quick & we liked them :)

  • averythingcooks on January 08, 2025

    Rich & Creamy Polenta [pg 139]: I have made her simpler version of mozzarella polenta which was good under a very richly sauced main and this time came here for the richer version (with whole milk & butter) for a simpler main...and it was the perfect choice. A quick taste indicated a touch more salt was needed and I chose to use parmesan for the job which worked well.

  • averythingcooks on January 07, 2025

    Creamy Scallion Dressing [pg 277]: With buttermilk, parsley, garlic & lots of scallions we thought this was a good starting point for a dressing...but we ultimately wanted something a little more assertive. I added fresh lemon juice, fresh dill + a few drops of hot sauce and we used this to dress a main course salad with greens, lots of crisper items, roasted chicken breast & hard boiled egg.

  • averythingcooks on December 20, 2024

    Mexican Spice Blend [pg 81]: I needed taco seasoning for last night's dinner & this did the job. In place of the optional cinnamon, I use a cinnamon chile rub that we like. This is easy to heat up (or down) if needed by your choice of chile powders & amount of cayenne.

  • averythingcooks on December 19, 2024

    Cranberry-Pesto Pasta Salad [pg 134]: I made this as a trial run for guests & we agreed that it will make the menu. The basil pesto makes a great all-in-one dressing and you get big pops of flavour from the craisins & feta. I skipped the sunflower seeds and as we wanted a little more acid, I added sliced mild pickled red peppadews. That splash of bright red coupled with the sliced scallions & additional chiffonaded fresh basil make it a nice addition to a holiday spread. I also think it benefited from time in the fridge which also makes it a great make-ahead.

  • averythingcooks on December 09, 2024

    Cheesy Polenta [pg 32]: I've made lots of cheesy polentas with various cheeses & came here to try mozzarella. She has 2 recipes in the book using mozzarella with the big difference being the liquids/richness. This one calls for just water and the other, chicken stock, milk & butter. Our main was a lovely shredded pork shoulder in a rich flavourful sauce and so I came here BUT did use a mix of water & homemade broth. Even without the milk & butter, this polenta was a great base with an almost "cheese pull" feel due to the mozzeralla.

  • averythingcooks on May 08, 2024

    Roasted Tomato Sauce [pg 43]: This flavourful sauce has you roast garlic cloves along with the tomatoes. I ran this through the food mill and returned to a simmer with a parm rind & the end of a bottle of passata. It is destined to be frozen in 1/2 cup portions for pizzas but I also like her ideas for other uses (ie dip for breadsticks). I will come back here when tomatoes & garlic start coming out of the garden.

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Reviews about this book

  • Kitchn

    If meal planning is your jam, then this is the cookbook for you...a road map with more than 200 recipes that are organized into 70 multi-course dinner menus that are supposed to cost $10 or less.

    Full review
  • ISBN 10 1558328440
  • ISBN 13 9781558328440
  • Published Sep 09 2014
  • Format eBook
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

In over 200 recipes, Jessica offers a delicious alternative to fast food, takeout pizza, or over-processed foods from the supermarket with nourishing, from-scratch meals that don't break the bank or take hours to cook. Those recipes are organized into 70 multi-course dinners - main dishes, sides, and add-ons such as soup, bread, or dessert - including: Simple Bean Tostadas, Chunky Tomato Salsa, Lemon Pie with Honey, Ginger Ice Cream, Chicken Kabobs with Mint-Yogurt Sauce, Curried Couscous, Greek Spinach Salad, Asian Chicken Salad with Rice Noodles, Ginger-Orange Crisp Beef Potpie with Flaky Cheddar Crust, Winter Greens and Citrus Salad, Cajun Shrimp and Sausage Rice, Buttery Dill Carrots, and, Banana-Walnut Mini Muffins. Each dinner feeds a family of four for ten dollars-a little more for larger families, a little less for smaller ones and singles. The menus are just suggestions, and readers can mix-and-match any of the tasty 200-plus recipes as they like. In more than 100 tips scattered through the book, Jessica distils her hard-won wisdom into a wealth of ideas for how to be a penny-wise shopper, how to find good cuts of meat that are cheap, how to reduce waste and maximize leftovers, and more. Never before has living so affordably meant living so well.

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