BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato Gratin

  • Prep Time 0:25
  • Cook Time 0:50
  • Estimated Cost $11.50
  • 23 Comments

I cannot stand marshmallow-y sweet potatoes. I realize they’re popular, but I happen to think they’re gross. Why would you cover up already sweet sweet potatoes with goopy, sugary marshmallows? I prefer my sweet potatoes contrasted with classic Fall-y savory ingredients—rosemary, onions, Parmesan. It doesn’t get any better than that. Bring this one out at Thanksgiving this year and help your guests forget the gelatinous sludge of Thanksgivings past.

Ingredients

  • 1 large or 2 medium sweet potato(es), skin on, sliced thinly $1
  • 1 large tart apple, such as Granny Smith, sliced into rounds $0.50
  • 1/2 onion, sliced $0.50
  • 1 tbsp fresh rosemary leaves, chopped (roughly 1 twig) $1
  • 3/4 cup sour cream $1.50 for 6 oz
  • 2/3 cup milk $1.50 for a pint
  • 2 tbsp unsalted butter, melted $1.50 for a stick
  • 1/4 cup grated Parmesan $4 for 10 oz.
  • salt and pepper to taste Pantry

Recipe Serves 3-4

Directions

  1. Preheat oven to 400 degrees F. Use the butter wrapper or a little olive oil to grease an 8" or 9" pie plate or square pan.
  2. Bring a pot of lightly-salted water to a boil. Add sliced sweet potatoes and reduce to a simmer. Cook for 6-8 minutes or until sweet potatoes are soft. Drain and cool slightly.
  3. Whisk together the sour cream, milk, melted butter, rosemary, salt and pepper to taste. Set aside.
  4. Arrange the sliced sweet potatoes, apples and onions in circling layers in the pan. Pour the sour cream-milk mixture over the entire pan, making sure to cover completely. Sprinkle with the Parmesan. Cover tightly with foil.
  5. Bake, covered with foil for 30 minutes. Remove foil and bake uncovered for 15-20 minutes, or until cheese is bubbly and browned in spots and potatoes are fully cooked.
  6. Serve hot.

Category: Meals

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Gnocchi with Pumpkin, Spinach and Goat Cheese

  • Prep Time 0:25
  • Cook Time 0:20
  • Estimated Cost $12.50
  • 1 Comment

This creamy, decadent gnocchi dish makes a perfect side dish alongside a classic Fall menu of roasted chicken and salad, but it holds up well as an entree all its own. Pumpkin, sage and onions are practically made for each other and the cheese binds everything together nicely. Make sure to use a creamy goat cheese though—not chevre, which is too crumbly. My preference is goat cheese brie from Trader Joe’s, which has the added benefit of costing a mere $2.99 for 4.4 oz.

Ingredients

  • 1 package gnocchi $2
  • 3/4 cup unsweetened pumpkin $1.50 for 14 oz.
  • 1/2 cup milk $1.50 for a pint
  • 2 oz. soft, creamy goat cheese, such as goat brie or Boucheron $3 for 4.4 oz.
  • 6 fresh sage leaves, chopped finely $1 for a bunch
  • 3 cups fresh spinach $1
  • 1 tbsp unsalted butter $1.50 for a stick
  • 1/2 small red onion, sliced $1
  • salt and pepper to taste Pantry

Recipe Serves 2-3

Directions

  1. Cook gnocchi according to package directions in salted water. Drain, reserving about 1/4 cup cooking water, and return, with reserved water, to pot. Stir in fresh spinach, moving gently with spoon to encourage wilting, until spinach has mostly broken down, about 1 minute.
  2. Heat pumpkin and milk in a small pot over medium heat. Stir in sage, cheese, salt and pepper. Stir frequently as cheese melts and sauce becomes creamy.
  3. Heat butter in a small frying pan over medium heat. Add sliced onions and cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
  4. Stir sauce and onions into gnocchi. Serve immediately.

Category: Meals

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Lentil Burgers with Paprika Aioli

  • Prep Time 0:20
  • Cook Time 0:08
  • Estimated Cost $13.00
  • 32 Comments

This easy appetizer or vegetarian main course tastes so meaty, even the most die-hard carnivore will enjoy it. Garlicky aioli makes it even more special. If you don’t have time to make fresh aioli, substitute good mayonnaise for the oil and egg yolk.

Ingredients

  • 1 can lentils, drained and rinsed $1.50
  • 1/2 small white onion, chopped $0.50
  • 1 small bunch flat-leaf parsley, chopped $1
  • 6 sun-dried tomatoes, chopped $1
  • 1/4 cup bread crumbs $1.50 for 16 oz.
  • 1/8 cup shredded Parmesan, plus more for garnish $4 for 10 oz.
  • 1 whole egg plus 1 egg yolk $1.50 for 6
  • 3/4 cup olive oil plus more for frying Pantry
  • 2 cloves garlic Pantry
  • juice of 1/2 lemon $0.50 for 1 lemon
  • 1/4 tsp paprika $1.50 for 1 oz.
  • salt and pepper to taste Pantry

Recipe Serves 2-3

Directions

  1. In a blender or food processor, mince garlic. Add 1 egg yolk and combine lightly. Slowly stream in half olive oil until it begins to thicken, then add lemon juice. Slowly stream in remainder of olive oil until mixture resembles a thin mayonnaise. Scrape into a bowl and stir in salt, pepper and paprika. Refrigerate until ready to use.
  2. To make the burgers, combine lentils, onion, parsley, sun-dried tomatoes, whole egg, bread crumbs, Parmesan cheese, salt and pepper in a small bowl. Mix gently to incorporate.
  3. Heat 2 tbsp olive oil in a frying pan over medium-high heat. Form mixture into 4-6 patties. Fry patties until golden brown, 2-3 minutes. Flip and cook on other side.
  4. Serve garnished with additional Parmesan and aioli.

Category: Meals

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Roast Chicken with Rosemary-Walnut Pesto

This chicken dish is homey yet classy. The warm scents of rosemary and garlic made my kitchen smell amazing and the chicken was the delicious match with a simple green salad and crusty sourdough bread. I used a robust extra virgin olive oil in the pesto—perfect for standing up to the bold lemon and rosemary flavors in this dish.

Ingredients

  • 2 skin-on chicken breasts $5
  • 1/4 cup walnuts $2
  • 1 small bunch flat-leaf parsley $1
  • 2 cloves garlic, peeled Pantry
  • 3 tbsp olive oil Pantry
  • leaves from 2 twigs fresh rosemary $1
  • 1 lemon, half juiced and zested, half sliced $0.50
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine walnuts, parsley, garlic, olive oil, rosemary, lemon juice and zest, salt and pepper in a food processor until a chunky paste forms.
  3. Place chicken in a baking dish and slather pesto between the chicken skin and flesh and on top of the skin. Top chicken with lemon slices and cover tightly with foil.
  4. Bake for 30-40 minutes or until chicken is juicy. Place under broiler for a few moments to lightly crisp skin. Serve hot.

Category: Meals

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Feta-Walnut Spread

At 12:33 PM today, I received an email with the following subject line from Andrew: “I had something so brokeass gourmet last night: feta-walnut spread.” There was no body, just the subject. In any case, I immediately imagined the deliciousness that must be feta-walnut spread, but I decided that it must be too bitter and salty and therefore needed something to sweeten it a bit. I thought of sundried tomatoes—sweet and savory at the same time, a perfect complement to the feta. Be sure to buy the dried kind you find in the bulk section though—they’re cheaper and better-tasting. While you’re there, pick up the walnuts too.

Try this spread tossed with hot pasta, spread on a sandwich, or simply on sliced baguette or crackers.

Ingredients

  • 1/2 cup walnuts $2
  • 5 sundried tomatoes $1.50
  • 2 oz. sheep's milk feta $4
  • 1 small bunch flat-leaf parsley $1
  • pepper to taste Pantry
  • 2 tbsp olive oil Pantry

Directions

  1. Combine all ingredients in a blender or food processor. Serve immediately or refrigerate, tightly covered.

Category: Meals

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