BrokeAss Gourmet

BrokeAss Gourmet

Eggplant-Chickpea Fritters over Zhug

  • Prep Time 0:20
  • Cook Time 0:10
  • Estimated Cost $8.50
  • 5 Comments

These eggplant fritters are sort of a hybrid of pakoras and falafels. Zhug, a traditional Yemenite sauce, is slightly spicy and refreshing. A dollop of greek yogurt or a crumble of feta would round out this dish nicely.

Ingredients

  • 1 medium eggplant, grated $1
  • 1 small red onion, chopped $0.50
  • 1 small bunch flat-leaf parsley, chopped $1
  • 1/8 cup bread crumbs $2 for 16 oz.
  • 1 15 oz. can garbanzo beans (chickpeas) $1
  • olive oil Pantry
  • 1 green jalapeno, seeded $0.50
  • 1 small bunch cilantro $1
  • 1 small bunch mint $1
  • 2 cloves garlic, smashed Pantry
  • juice of 1 lemon $0.50
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Squeeze eggplant to remove excess liquid. Set aside.
  2. In a large bowl, smash chickpeas with the back of a fork until the consistency of lumpy hummus. Add eggplant, onion, parsley, bread crumbs and 1 tbsp olive oil. Season with salt and pepper to taste.
  3. Heat 2 tbsp olive oil in a medium frying pan over medium-high heat. Form eggplant-chickpea mixture into falafel-sized patties. Fry for 3-4 minutes on each side or until brown and crispy on the outside. Don't worry if the patties crumble.
  4. In a food processor or blender combine jalapeno, cilantro, mint, garlic, lemon, 1 tbsp olive oil and lemon. Add more olive oil and lemon juice if necessary to achieve a smooth consistency and season with salt and pepper to taste.
  5. Serve the fritters atop a pool of the zhug and garnish with red pepper flakes if desired.

Category: Meals

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Classy Cheesesteaks

  • Prep Time 0:15
  • Cook Time 0:05
  • Estimated Cost $9.50
  • 7 Comments

After work today as I sauntered through my favorite local grocery store, I passed some nice-looking, well-priced sirloin. To my left I saw gorgeous fresh sandwich rolls. Philly cheesesteaks seemed like the obvious conclusion to tonight’s quandary, “what am I having for dinner?” I bought sirloin, a couple of sandwich rolls, deli-sliced provolone, onions and bell peppers and headed home to research cheesesteak recipes.

Upon perusing my Google search of “Philly cheesesteak,” I was horrified to learn that a secret ingredient in many traditional Philly cheesesteak recipes is Cheez Whiz. Well, if you’re looking for that sort of thing, keep looking. I’m an open-minded girl, but there are few things I hate more than Cheez Whiz (or any aerosol cheese for that matter). Call me a snob, I don’t care. Just keep it away from me.

These cheesesteaks keep it classy with provolone. Jack or fontina would be good too.

Ingredients

  • 1/2 lb thinly-sliced sirloin, preferably grass-fed $4
  • 1 small white onion, thinly sliced $0.50
  • 1 red bell pepper, thinly-sliced $1
  • 2 cloves garlic, minced Pantry
  • 2 tsp olive oil Pantry
  • 4 slices provolone $2
  • 2 sourdough or Italian sandwich rolls, split lengthwise $2
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Heat olive oil in a large frying pan, preferably cast iron over high heat. Add onion, bell pepper and garlic and cook for 1-2 minutes or until onions soften and become fragrant. Add sirloin and cook for another 1-2 minutes, stirring frequently, until beef is no longer pink. Season mixture with salt and pepper to taste.
  2. Top entire mixture with cheese slices and allow to melt, stirring slightly to coax melting. Spoon cheesy mixture into split rolls and serve immediately.

Category: Meals

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Cumin-Laced Black Bean-Corn Cakes

  • Prep Time 0:20
  • Cook Time 0:10
  • Estimated Cost $14.00
  • 5 Comments

These savory cakes are sophisticated yet down-to-earth. If you want to serve them as appetizers, scale them down to 2” cakes and serve the guacamole and sour cream on the side for dipping instead of as a garnish.

Ingredients

  • 1/2 cup cornmeal $2
  • 3/4 cup flour Pantry
  • 1 tsp baking powder Pantry
  • 1/2 tsp baking soda Pantry
  • 1/2 tsp ground cumin $1.50 for 1 oz.
  • salt Pantry
  • 2/3 cup frozen white corn kernels $2 for 10 oz.
  • 3/4 cup canned black beans, rinsed and drained $1 for 15 oz.
  • 1 small bunch cilantro, chopped, divided $1
  • 1 cup milk $1.50 for a pint
  • 2 tbsp vegetable oil, divided Pantry
  • 1 avocado, mashed $1.50
  • 1/2 small white onion, chopped $0.50
  • 1 clove garlic, minced Pantry
  • 1/2 tsp chili powder plus more for garnish $1.50 for 1 oz.
  • sour cream for garnish $1.50 for 8 oz.

Recipe Serves 2-3

Directions

  1. Combine cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and cumin. Stir until fully-incorporated.
  2. Whisk dry ingredients together with corn kernels, beans, cilantro, milk and 1 tbsp vegetable oil until a thick batter forms.
  3. Heat remaining vegetable oil in a large frying pan over high heat. Drop batter in 3-tbsp increments to form cakes that resemble breakfast pancakes, a few at a time, making sure not to crowd the pan.
  4. Cook for 1-2 minutes on each side or until the sides dry and bubbles form on the tops. Flip and cook for another 1-2 minutes.
  5. Arrange cakes on a plate. Combine avocado, onion, garlic, chili powder and salt to taste to make guacamole. Serve cakes garnished with guacamole, sour cream and a sprinkling of chili powder.

Category: Meals

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Udon Noodle-Peanut Salad

  • Prep Time 0:20
  • Cook Time 0:08
  • Estimated Cost $12.50
  • 9 Comments

This easy vegan salad combines all of my favorite flavors of Southeast Asian cooking: peanut, chili, mint and cilantro. Thick, chewy udon noodles, though Japanese, stand up well to this Vietnamese-influenced peanut dressing.

Ingredients

  • 1/4 lb fresh udon noodles (or 2 single-serving packets), boiled and drained $2
  • 4 oz. extra-firm tofu, cubed $1.50
  • 1 tbsp vegetable oil Pantry
  • 1/2 small head red cabbage, sliced thinly $1
  • 2 carrots, shredded $1
  • 1 small bunch mint, chopped $1
  • 1 small bunch cilantro, chopped $1
  • 3 tbsp peanut butter Pantry
  • 2 tbsp soy sauce Pantry
  • 2 tbsp rice vinegar $2 for 10 oz.
  • 1 tbsp brown sugar or honey Pantry
  • chili sauce to taste $3 for 8 oz.

Recipe Serves 2-3

Directions

  1. Heat vegetable oil in a frying pan over high heat. Cook tofu for 3-4 minutes or until golden-brown on the bottom. Flip and cook on the other side. Remove from heat and set aside.
  2. Whisk together peanut butter, soy sauce, rice vinegar, brown sugar and chili sauce. Add a little water to bring to dressing consistency.
  3. Toss vegetables, herbs, noodles and tofu together with the dressing. Garnish with additional herbs and chili sauce if desired.

Category: Meals

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Seared Tuna Salad over Grilled Bread with Olive-Avocado Tapenade

  • Prep Time 0:25
  • Cook Time 0:05
  • Estimated Cost $14.50
  • 1 Comment

Despite the multiple steps and many ingredients in this salad, it’s surprisingly easy to prepare. It was inspired by Dave Lieberman’s version of a panzanella/salade Nicoise, but I added a few of my own touches—like keeping the green beans raw and adding the olive-avocado tapenade. Sourdough sandwich rolls could pinch hit for the baguette if necessary.

Ingredients

  • 1 small baguette, sliced in half lengthwise $1
  • 1 fresh yellow fin tuna steak, about 1/2 lb $5
  • 2 cups arugula $1
  • 1 cup cherry tomatoes, halved $2
  • 1 small bunch mint, chopped finely $1
  • olive oil Pantry
  • 2 tbsp balsamic vinegar Pantry
  • about 15 fresh green beans, ends removed, halved $1
  • 1 small bunch basil, chopped finely $1
  • 2 oz. chopped black olives $1 for 4.25 oz. can
  • 2 cloves garlic, minced finely Pantry
  • 1 avocado, peeled, pit removed $1.50
  • salt and freshly-cracked pepper Pantry

Recipe Serves 2-3

Directions

  1. Heat about 1 tbsp olive oil over high heat in a frying pan. While oil heats, cover both sides of the tuna steak with freshly-cracked pepper and salt to taste. Sear tuna for about 1 minute on each side (or more if you prefer your tuna less rare). Remove from heat and slice on the bias into 1/2" thick slices.
  2. Heat a grill or grill pan over high heat. Drizzle the insides of the bread liberally with olive oil. Grill bread for 2-4 minutes or until toasted with grill marks.
  3. In a small bowl, mash the avocado with the olives, basil and salt and pepper to taste. Set aside.
  4. Toss together the arugula, tomatoes, and mint. Dress with 1 tbsp olive oil and the balsamic vinegar.
  5. To assemble the salad, smear the grilled bread with the olive-avocado tapenade. Arrange the salad over the bread and top with the tuna slices.

Category: Meals

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