Tag Archives: lime

Citrus risotto: $1.03/serving

Risotto is a lot more versatile than people realize. Like soup or soufflé, it’s an inexpensive blank canvas for whatever you happen to have on hand—including, as I proved last year with strawberry-basil risotto, even fruit. The idea of incorporating citrus came from Judy Rodgers’ Zuni Cafe Cookbook. Between the quality of fruit I used, my inauthentic risotto method, and my jury-rigged mascarpone, Judy would be perfectly justified in coming up here to slap the book right out of my hands and hit me upside the head with it, but for a slightly modified budget meal, this was just as delicious, different, and refreshing as I had hoped. It’s probably best made during the winter, when citrus is at its peak (at least, it is around here), but if you’re going to make it now, ensure you at least find fruit that’s thin-skinned (less pith) and quite heavy for its size (more juice).

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Splurge: honey-lime chicken enchiladas: $3.32/serving


This is a recipe I have avoided putting on the blog for some time, as it is not only expensive and somewhat unphotogenic, but uses quite a few processed ingredients, including canned enchilada sauce. However, it is also a recipe that cannot be ignored, because people are obsessed with these enchiladas. Almost unhealthily so. The mere mention of their impending existence can make or break B.’s week, and they’ve been served at conventions (by one of my brothers-in-law, who has a food handler’s license), family gatherings and all manner of celebrations. They’re sweet and spicy and tangy and rich and so utterly wrong they’re nothing but right, and I have no doubt anyone you serve them to will agree.

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Sopa de lima (Mexican lime soup): 93 cents/serving

Yes, I am aware this looks like the handiwork of a blind and mentally challenged intern at Chevy’s. The blame lies partly with my iPhone “photography” and partly with the fact that I was hungry and didn’t feel like spending 10 minutes artfully arranging tortilla strips and individual strands of cheese. But trust me, you won’t care what it looks like either when you make it. It’s that good. In fact, I usually make this in the summer when I’m craving light, citrusy things, but my husband specifically requested it this week, so I went with it. And, turns out, it’s just as good in the cold-weather months as it is the warmer ones.

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