BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:25

Cook Time 0:40

This unique one-pot meal is perfect for company, but easy enough for a quiet night in. This is an ideal meal to cook a big batch of on Sunday night and then eat throughout the week.

• Ingredients
• 1 lb boneless, skinless chicken thighs, cut into 1” pieces $3
• salt and pepper Pantry
• 2 tbsp extra-virgin olive oil Pantry
• 1 tsp cinnamon $1.50 for 1 oz.
• 1 tsp paprika $1.50 for 1 oz.
• 3 cloves garlic, chopped Pantry
• 1 small piece ginger, peeled and minced $0.50
• 3 tbsp brown sugar Pantry
• 2 Meyer lemons, sliced $1.50
• 1/2 cup plain yogurt $1.50 for 8 oz.
• 4 cups fresh spinach, cleaned and dried $1
• 1 12-oz. jar pitted Kalamata olives $2
• 1/4 cup dried cranberries $2.50 for 12 oz.
• 1 handful fresh cilantro leaves $1 for a bunch
• 4 cups (cooked) Jasmine rice $2 for 16 oz.

Total Cost of Ingredients $17

Directions

Season chicken liberally with salt and pepper.

Heat olive oil in a large pot over medium heat. Add chicken and allow to brown lightly.

Stir in cinnamon, paprika, garlic, ginger and brown sugar. Add lemons, yogurt, Kalamata olives, yogurt, spinach and 2/3 cup water. Stir well. Cover and reduce heat to low. Cook 25-30 minutes, or until chicken is cooked through.

Remove 1/3 mixture and transfer to a food processor. Pulse once or twice, just to lightly shred mixture (this can also be done with an immersion blender directly in the pot). Return to pot and stir well. Cook for 5 more minutes.

While chicken cooks, cook rice according to package directions.

Serve chicken mixture over rice. Garnish with chopped cilantro.

Serves 3-4.

Prep Time 0:20

This easy cold soup is practically an ode to summer in a bowl. Fresh peaches, ripe tomatoes, crisp corn kernels, cool mint…memories of this perfect soup will keep you warm when the sun goes away (if you live in San Francisco, this could very well be tomorrow…). Serve it as the start to a meal or eat a bowl of it for lunch, as I’m doing right now.

• ingredients
• 5 ripe tomatoes, cored and cut into chunks $4
• 4 peaches (3 peeled and diced, 1 with skin intact, diced) $3
• 1/8 cup extra virgin olive oil Pantry
• 3 tbsp balsamic vinegar Pantry
• 1 ear corn, shucked $0.50
• 1/2 red onion, diced very finely $0.50
• 1 green jalapeño, seeded and diced finely $0.25
• 1 handful fresh mint leaves, chopped $1 for a bunch
• 1 small bunch chives, chopped $1
• salt and pepper to taste Pantry

Total Cost of Ingredients $10.25

Directions

Puree tomatoes, peeled peaches, olive oil and balsamic vinegar in a blender or food processor until smooth. Transfer to a bowl.

Use a sharp knife to remove the kernels from the corn cob.

Add corn, onion, jalapeño, mint, chives, salt and pepper. Stir well to combine.

Serve immediately or chill until ready to serve.

Serves 4.

Prep Time 0:20

Cook Time 0:15

Truffles, usually considered off-limits in my BrokeAss kitchen, make this simple macaroni and cheese recipe decadent and unique, thanks to Trader Joes' very reasonably-priced Italian Truffle Cheese. I skip a bread-crumb topping so as not to overpower the truffles’ subtlety, and serve it with just a whisper of freshly-ground black pepper.

• ingredients
• 1 lb elbow macaroni $1
• 2 tbsp unsalted butter, plus more for pan/ramekins $1 for a stick
• 3 tbsp all-purpose flour Pantry
• 1 cup whole milk $1.50 for a pint
• 5 oz. Italian truffle cheese, shredded $6 for 8 oz.
• salt to taste Pantry

Total Cost of Ingredients $9.50

Directions

Preheat broiler on high. Lightly butter 4 oven-proof bowls/large ramekins or 1 8” baking pan.

Cook macaroni according to package directions. Drain and return to pot.

While macaroni cooks, melt butter in a medium pot over medium heat. Whisk in flour until a sticky dough forms. Very slowly add milk, whisking constantly, until a creamy white sauce forms. Add shredded truffle cheese, whisking to encourage melting. Once all cheese has melted, remove from heat and season with salt to taste.

Pour cheese sauce over cooked pasta and use a rubber scraper to combine well.

Scrape macaroni and cheese sauce into prepared bowls/ramekins/pan. Place under broiler, just until a very light golden-brown crust forms on top.

Serve hot.

Serves 4.

Prep Time 0:15

Cook Time 0:10

These lovely little sandwiches are perfect for snacking, lunching, even dinner-ing. Obviously, you can make them on regular bread if you like, and feel free to use regular pork bacon if that’s what you have on hand. I like these with Spicy Heirloom Tomato-Parmesan Soup.

• ingredients
• 2 English muffins, toasted $2.50 for 6
• 4 tsp mayonnaise Pantry
• 4 slices turkey bacon, cooked until crispy and cut into 3” pieces $3 for 16 oz.
• 1 small heirloom tomato, sliced $1
• 4 sandwich-size pieces Romaine lettuce $1.50 for a head
• 4 2” slices brie (I like goat’s milk brie, available at Trader Joe’s) $2.50 for 4 oz.
• freshly-ground black pepper Pantry

Total Cost of Ingredients $10.50

Directions

Spread toasted English muffin halves with mayonnaise. Layer with turkey bacon, tomato slices, lettuce, brie slices and freshly-ground black pepper.

Makes 2 sandwiches.

Prep Time 0:20

Cook Time 0:12

An absurdly good breakfast with Gabe at the Mission Beach Cafe on Sunday morning got me thinking about the art of brunch, by which I mean a mid-morning (or early-afternoon) meal where everything flows, from the conversation to the artisan coffee, to the fresh pomegranate-orange juices. Impeccably executed and presented food is set before you in an unpretentious, relaxed setting, allowing you to languorously eat, drink and converse.

These fluffy pancakes, made with creamy, calcium-rich yogurt and nutty Omega-3-laden flax seed are topped with fresh strawberries (though feel free to switch it up with whatever the seasons present). The next time I serve brunch at Chez Gabi, these guys will definitely be making an appearance.

• ingredients
• 2 eggs $1.50 for 6
• 1 1/4 cups milk (any %) $1.50 for 1 pint
• 1/2 cup plain low-fat yogurt $1 for 8 oz.
• 2 tsp vegetable or canola oil, plus more for frying Pantry
• 1 1/2 cups all-purpose flour Pantry
• 3 tbsp ground flax seed $2.50 for 16 oz.
• pinch of salt Pantry
• 2 tbsp sugar Pantry
• 8-10 fresh strawberries, sliced $2.50 for a pint

Total Cost of Ingredients $9

Directions

Whisk egg, milk, yogurt and oil together in a mixing bowl.

Whisk in flour, flax seed, salt and sugar. Continue whisking until batter is smooth and creamy.

Heat 1 tbsp oil in a large frying pan over medium-high heat. Once oil and pan are very hot, spoon batter in 1/8 cup increments, with space between them, into the pan, working in batches.

Cook pancakes on one side until the edges are dry and the bottoms are golden-brown. Flip, using a spatula and cook on the other side.

Serve hot, topped with strawberries. Serve with butter and syrup if desired.

Serves 3-4.

Prep Time 0:20

Cook Time 0:10

This recipe came about when I bought all the ingredients needed for chicken potstickers…except for the won ton wrappers. Upon unloading my purchases I realized my mistake, yet had no interest in returning to the store to pick up the wrappers. I had a beautiful head of lettuce, fresh from the farmers market though, and so this crunchy, flavorful dish was born.

• ingredients
• 1 green jalapeño, seeded and diced $0.25
• 3 cloves garlic, minced Pantry
• 1 small (2”) piece ginger, peeled and minced $0.50
• 1/3 cup soy sauce Pantry
• Juice of 1 lime $0.50
• 2 tbsp sugar Pantry
• 1 tbsp vegetable or canola oil Pantry
• 1 lb boneless, skinless chicken thighs, chopped into bite-size pieces $1.50
• 1 red bell pepper, diced $1
• 1/2 head green cabbage, diced $1
• 3 carrots, diced $1 for a bunch
• 4 scallions, sliced, plus more for garnish $1 for a bunch
• 1 head green-leaf lettuce, cleaned, end and core removed $1.50

Total Cost of Ingredients $8.25

Directions

In a small bowl, combine jalapeño, garlic, ginger, soy sauce, lime juice and sugar. Set aside.

Heat vegetable oil in a large frying pan over medium-high heat. Add chicken and brown, stirring occasionally to ensure even cooking (this should take about 2 minutes). Add bell pepper, cabbage, carrots and scallions and prepared sauce and cook for 6-8 minutes, or until vegetables cook and sauce begins to absorb.

Serve the chicken-vegetable mixture on a platter, garnished with more scallions. Spread the lettuce leaves out and encourage diners to roll their own chicken-lettuce wraps.

Serves 4.

Prep Time 0:25

Cook Time 0:15

I have had this version of the Breakfast Burrito, featuring fresh seasonal veggies, whole-wheat tortillas and a lively salsa nearly every morning this week. Today, as I rolled them for myself and my roommate, Kristina (hair stylist extraordinaire at Edo Hair Salon and Art Gallery, she rocks), it occurred to me that something so good and so easy shouldn’t be kept secret.

Note: the secret to making the salsa sing is to buy really ripe, fresh heirloom tomatoes.

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 1/2 red onion, diced, divided $0.50
• 1 ear fresh corn $0.50
• 2 cups fresh spinach, cleaned and dried $1
• 6 eggs, lightly beaten $1.50
• salt and pepper to taste Pantry
• 1/3 cup shredded cheddar cheese $3 for 8 oz.
• 4 whole-wheat tortillas (I like the ones from Alvarado Street Bakery) $2.50 for 6
• 1 small heirloom tomato, diced (about 1/2 cup) $2
• 1 green jalapeño, seeded and diced $0.25
• 1 ripe avocado, diced $1.50
• 1 handful cilantro leaves, chopped $1 for a bunch
• juice of 1/4 lemon $0.50

Total Cost of Ingredients $14.25

Directions

Heat olive oil over medium heat. Add 1/2 the diced onion and allow to cook until very fragrant, about 2 minutes.

While the onion cooks, use a very sharp knife to cut the corn from the cob. Add to the frying pan.

Add the spinach and cook until spinach begins to break down, stirring frequently, about 1 minute.

Stir in the eggs and season with salt and pepper. Cook, stirring occasionally, until eggs set. Turn off heat and stir in the shredded cheese, allowing it to melt.

Heat the tortillas in the microwave on high for 30 seconds, just to soften, or in a dry frying pan over high heat for a minute or two.

Divide the egg mixture between the 4 tortillas and roll up the burritos, tucking in the ends. Slice on the bias.

To make the salsa, combine the remaining onion, heirloom tomato, jalapeño, cilantro, lemon juice and salt and pepper to taste. Serve alongside the burritos.

Makes 4 small burritos.

Prep Time 0:05

I bought everything for this beautiful salad at the Mission Community Market, about an hour ago. Creamy raw cheddar, luscious, ripe figs, crisp spinach and onions—ingredients so perfect in their most basic form that all they need is a little olive oil, balsamic vinegar, salt and pepper. Ultimate summer eating.

• ingredients
• 6 cups baby spinach, cleaned and dried $2
• 1 tbsp extra virgin olive oil Pantry
• 1 tbsp balsamic vinegar Pantry
• salt and pepper to taste Pantry
• 6 figs, halved, ends removed $3 for a basket
• 2 oz. raw cheddar, cut into 1/2” cubes $5 for 8 oz.
• 1/4 red onion, sliced very thinly $0.50

Total Cost of Ingredients $10.50

Directions

Toss spinach with olive oil, balsamic, salt and pepper until well-coated. Arrange on plates or one big platter.

Top spinach with halved figs, cubed cheddar, sliced onion and more pepper if desired.

Serves 2-3.