Sara Moulton's Recipes to Save Big

Reduce the heat to medium-low and stir in the eggs, onion mixture, bacon, and peas. Cook stirring, until the eggs are cooked, 3 to 5 minutes. Season with soy sauce, salt, and pepper. Turn out into a warmed serving bowl and garnish with the sliced scallions.

Recipe courtesy of Sara Moulton from her book "Sara Moulton Cooks at Home"; Broadway Books, 2002.

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Tip: Keep the Butcher at Bay

Recipe: Jean Anderson's Crispy Baked Chicken

Ingredients:

One 3 1/2 pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)
12 tablespoons (1 1/2 sticks) unsalted butter
3 garlic cloves, minced
2 cups bread crumbs
2/3 cup freshly grated Parmigiano-Reggiano
2 teaspoons kosher salt
Freshly ground black pepper, to taste

Directions:

Preheat oven to 350 degrees F.

In a small saucepan, combine the butter and garlic. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.

In a large bowl mix the bread crumbs, cheese, salt and pepper. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melting butter.

Bake until lightly browned and just cooked through, 50 to 60 minutes.

Recipe courtesy of Sara Moulton from her book "Sara Moulton Cooks at Home"; Broadway Books, 2002

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Tip: Veg Out! Go Vegetarian at Least One Night a Week


Recipe: Black Bean, Spinach and Mushroom Burritos
Serves 4

Ingredients:

1 onion, finely chopped
1/2 pound mushrooms, finely chopped
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, finely chopped
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
Salt
1/2 cup canned mild enchilada sauce
2 (10-inch) or 4 (8-inch) flour tortillas

Accompaniment: Sour cream

Directions:

In a heavy skillet, cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, salt, to taste, and cook stirring, until cheese is melted.

In a small saucepan, heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

Recipe courtesy of Gourmet Magazine.

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