Good and Cheap: Eat Well on $4/Day

Good and Cheap: Eat Well on $4/Day

Leanne Brown

Language: English

Pages: 208

ISBN: 0761184996

Format: PDF / Kindle (mobi) / ePub

Good and Cheap: Eat Well on $4/Day

Leanne Brown

Language: English

Pages: 208

ISBN: 0761184996

Format: PDF / Kindle (mobi) / ePub


A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget—and a cookbook with a strong charitable component: With every copy of Good and Cheap purchased, a second copy will be given to a person or family in need.

While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.

The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.

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chopped fresh chiles finely chopped pickles 1 If you’re using very large potatoes, chop them into halves or quarters to speed up the cooking—or dice them into bite-size pieces if you’re really in a hurry. Otherwise, keep the potatoes whole. 2 Put the potatoes in a large pot with a lid and cover with water. Bring to a boil over medium-high heat, then turn the heat down to medium and set the lid askew so that steam can escape. 3 After boiling about 25 minutes, stab the largest potato with a

have a whisk, use a fork. 6 Throw the potatoes into the bowl and toss them in the dressing to coat. Add a generous amount of salt as you stir. Potatoes are very bland without salt! Let them marinate for 10 minutes. 7 Meanwhile, remove the outer layer and any wilty top bits from the scallions, chop them, and sprinkle them over the top. Toss the salad once more (along with any additions you are using), then taste and adjust the salt, pepper, and citrus juice or vinegar as you see fit. This

and half the basil, if using, and stir to combine. 5 Once the pasta is cooked, drain it and add it to the saucepan. Toss everything together, then turn off the heat. Add salt and pepper to taste, and serve in bowls sprinkled with the remaining Romano and basil. Tomato and Tuna Spaghetti $2.25 / serving $4.50 total We already know that a can of tuna can be great in a salad or sandwich for a quick, satisfying lunch, but those uses are just scratching the surface. Canned tuna has a light

strain it. Allow a small opening between the lid and the pot so the oil can escape while the spices are left behind. Roti $0.03 / roti $0.50 total These flatbreads are a staple in many parts of India. They’re quick to make and very tasty when fresh. Enjoy them with a curried filling, dip them into soups or stews, or wrap them around eggs at breakfast. makes 16 roti 2 cups whole-wheat flour (see box) 1 teaspoon salt 1 cup water vegetable oil, for coating your hands 1 Mix the flour,

large or 2 small zucchinis) 1½ cups all-purpose flour 1½ cups rolled oats 1½ cups sugar � cup cocoa powder 2 teaspoons baking soda 1 teaspoon salt 4 eggs 1 cup plain yogurt additions 1 tablespoon ground cinnamon � cup dark chocolate chips 1 Preheat the oven to 350°F. 2 Grease 24 muffin cups with butter, or, if you have paper liners on hand, line the muffin cups. 3 Cut off the round end of the zucchini (which is a little tough), keeping the stem to use as a handhold.

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