Beef Stroganoff

beef and vegetables in a creamy sauce over a pile of egg noodles on a white plate. with a red background

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

Beef stroganoff is one of my husband’s favorites, so I make it as a treat for him—and one of my early readers, Dave, says his mother made it for him growing up. It’s a classic winter meal from Eastern Europe that warms up a cold house and fills the air with rich aroma. You can use any cut of beef; just adjust the cooking time based on the toughness. Dave’s mom made it with red pepper instead of carrot, so feel free to do the same if you can get red peppers at a good price.

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Shrimp and Grits

White bowl with shrimp and vegetables topping a layer of grits

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

The cost of shrimp really varies, so save this one until you can find a deal—under about $8 per pound. I ended up having to remove this from the 2nd edition of Good and Cheap because the price variation was so extreme and I didn’t want to steer anyone wrong. But it’s a classic from a time when shrimp was the food of the poorer masses and the rich people had no idea what they were missing.

I didn’t grow up with grits myself, but somehow fell in love with them anyway. I have had many disappointing versions of this dish in NYC restaurants and after a particularly frustrating experience (like 2 tiny shrimp on a bed of undercooked and under-seasoned, practically gummy grits—a travesty) I decided to make it myself. Luckily, like so many of the great dishes, it is remarkably easy to make at home!

This is far from an authentic Southern version of this dish, but it is absolutely delicious. Southerners will demand you use white stone-ground corn for this to be true grits, and I won’t quibble, but feel free to use yellow if it doesn’t offend you.

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Column Alert

I have a little column and recipe up at Food52 today! It’s about the wonderful experience of making magic out of just your pantry ingredients and what you have laying around. This week it’s a super flexible chickpea and vegetable bowl and I talk through a few ways it can adapt based on what you have handy. I hope you enjoy!

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Potato and Kale Roti Rolls with Raita

Potato and kale rolled up in a roti with raita on the side and cilantro sprinkled on top.

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

These are a great meal to make when you have leftover roti and raita. They may seem like a lot of work at first, but if you get into the habit of cooking this way it is quick and very inexpensive. When I was a vegetarian I ate meals like this all the time. The filling comes together in minutes and the potatoes and greens could easily be substituted for anything you have in your crisper waiting to get eaten! Potatoes and greens are great because they are pretty neutral and take on the flavor of the spices well. Leftover Chana Masala is also great rolled up in a roti.

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Leanne Brown

Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada. I write cookbooks, like the one below!

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Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

Sign up for my newsletter!