Excerpted from Leanne Brown’s IACP Cookbook Award-winning Good and Cheap.
Although you might eat hot dogs with great delight on a sunny day, they don’t feel so exciting when they’re all you have in the fridge, or all a picky child will eat. But don’t get stuck thinking hot dogs are boring. Whether pork, beef, kosher, or veggie, hot dogs are livelier with a generous vegetable topping. Here are some ideas to get you going.
Quick Teriyaki Carrots
This quick teriyaki sauce is great on all kinds of vegetables. Try it with carrots and then experiment from there.
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 clove garlic, grated
- 2 to 3 carrots, grated
- Add the soy sauce, brown sugar, and garlic to a hot pan over medium heat. Let it sizzle.
- Once the sugar is dissolved, toss the carrots in and cook until they absorb the sauce, about 2 minutes.
Salt and Vinegar Cucumbers with Dill
These tangy cucumbers are like a quick form of pickles. Add a tablespoon of dill or mustard seeds for a more pickley flavor. Store leftovers in a sealed container in the fridge and they’ll keep about a week.
- 1 field cucumber
- 2 tablespoons vinegar
- 1 teaspoon salt
- Thinly slice the cucumber.
- Scoop the cucumber into a bowl with the vinegar and salt and toss. Marinate for 20 minutes.
Mexican Street Corn
Simply cut the corn off the cob and mix the mayo, chili powder, cheese, and lime into the kernels.
Wilted Cabbage Salad
Chop the cabbage finely so that it can be distributed evenly over your hot dog.
Try to drain a little bit of the juice so it doesn’t make your bun too soggy. Crumble tortilla chips on top for some crunch.
Sweet or Savory Pineapple Salad
This is a classic combo, especially with pork! Chop the pineapple finely so it won’t fall off.
About the Book:
By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets.
Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully.
And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food.
An IACP Cookbook Awards Winner.