BrokeAss Gourmet

BrokeAss Gourmet

Ricotta Pancakes with Cranberries and Pine Nuts

  • Prep Time 0:10
  • Cook Time 0:15
  • Estimated Cost $12.50
  • 5 Comments

These are some serious pancakes. Calcium-rich ricotta gives them a unique texture and the low-sugar content helps you avoid that post-pancake coma, so common with traditional buttermilk pancakes. I find a little drizzle of honey to be the perfect match to creamy ricotta. Sometimes when I want to switch things up a bit (and bulk up the fiber of this dish), I replace half of the flour with buckwheat flour.

Ingredients

  • 2 cups all-purpose flour Pantry
  • 2 1/2 teaspoons baking powder Pantry
  • 1/2 teaspoon salt Pantry
  • 1 egg, slightly beaten $1.50 for 6
  • 1 cup milk $1.50 for 1 pint
  • 3/4 cup ricotta plus more for garnish $4 for 10 oz.
  • 1/2 tsp cinnamon $1.50 for 1 oz.
  • 1/8 cup pine nuts $2
  • 1/8 cup dried cranberries $2
  • 2 tbsp vegetable oil for frying Pantry
  • honey (optional) Pantry

Recipe Serves 4

Directions

  1. Combine flour, baking powder, salt and cinnamon in a bowl. Whisk in milk, ricotta and egg. Fold in pine nuts and dried cranberries. The batter should be very thick.
  2. Heat vegetable oil in one or two large skillets over medium-high heat. Cook the batter in 1/8-cup increments for 1-2 minutes on each side, or until the edges are dry and the tops bubble slightly. Flip and cook the other side until pancakes are golden-brown on each side.
  3. Serve with a dollop of ricotta on the top and a drizzle of honey.

Category: Meals

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Cappellini with Chili Oil, Portabellos, Peas and Mint

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $12.50
  • 3 Comments

This light and refreshing pasta is perfect for summertime alfresco dining (or just feeling like you’re doing such a thing). Though this dish is wonderful served hot, I also love to save the leftovers and have them cold for lunch the next day. You can find chili oil in Asian specialty markets or in the Asian foods section of a well-stocked grocery store.

Ingredients

  • 1 lb cappellini (angel hair) pasta $2
  • 1 large portabello mushroom cap, cleaned and diced $1
  • 4 cloves garlic, smashed and chopped Pantry
  • 1 cup frozen green peas $1.50
  • 1 small bunch fresh mint, chopped $1
  • 1 tbsp olive oil Pantry
  • 2 tbsp chili oil $4 for 10 oz.
  • salt and pepper to taste Pantry
  • 1/4 cup shaved Parmesan $3

Recipe Serves 2-4

Directions

  1. Cook pasta according to directions in salted water.
  2. While pasta cooks, heat the olive oil in a medium frying pan over high heat. Add the garlic and mushrooms and cook, stirring frequently, until garlic is soft and mushrooms start to shrink slightly (about 5 minutes). Add frozen peas and allow to cook just until they thaw (about a minute). Remove from heat.
  3. Toss the pasta with the chili oil, garlic-mushroom mixture, peas, mint and Parmesan. Season well with salt and pepper.

Category: Meals

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Rosemary-Spinach Frittata with Caramelized Onions

  • Prep Time 0:15
  • Cook Time 0:30
  • Estimated Cost $9.00
  • 3 Comments

I am a big fan of frittata and this flavor combination in particular brings to mind savory breakfast crepes, while still being relatively light. Be sure to save a little to have as a sandwich on a warm, crusty ciabatta roll for lunch the next day.

Ingredients

  • 6 eggs $1.50
  • 1/2 cup half-and-half $1
  • 2 sprigs fresh rosemary $1
  • 1 12-oz bag chopped frozen spinach, thawed $2
  • 1 cup grated sharp white cheddar cheese $3
  • 1 small white onion, diced $0.50
  • 2 tbsp olive oil plus more for greasing pan Pantry
  • 1 tsp each of salt and pepper Pantry

Recipe Serves 3-5

Directions

  1. Preheat oven to 375 degrees F.
  2. Grease an 8" pie plate or square baking dish with a little olive oil. Set aside.
  3. Heat olive oil in a medium frying pan over medium-low heat. Allow onions to caramelize, slowly, stirring occasionally. This should take 10-15 minutes. Remove from heat and set aside.
  4. Beat together eggs, half-and-half, and salt and pepper. Stir in onions and spinach. Pour entire mixture into the greased pan. Sprinkle cheese evenly throughout the top and push down gently to immerse into egg mixture.
  5. Pull the rosemary leaves off their stems and scatter throughout. Use a butter knife or spoon to swirl the egg mixture a bit, ensuring that all ingredients are incorporated before baking.
  6. Cook for 25-30 minutes or until eggs are set and slightly brown around the edges.

Category: Meals

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Cinnamon Biscuits

  • Prep Time 0:15
  • Cook Time 0:18
  • Estimated Cost $9.50
  • 5 Comments

My old friend baking mix came to my aid again this morning when I wanted to make cinnamon biscuits to go with brunch. The biscuits look like cinnamon rolls but are fluffy like biscuits and not overly sweet.

Ingredients

  • 2 1/2 cups baking mix $4
  • 2/3 cups milk $1.50 for a pint
  • flour for rolling Pantry
  • 6 tbsp. unsalted butter, softened $1 for a stick
  • 1 tbsp cinnamon $1.50 for 1 oz.
  • 1/2 cup sugar Pantry
  • 1/4 cup powdered sugar $1.50 for 12 oz.

Directions

  1. Preheat oven to 375 degrees F.
  2. Grease a small rectangular pan. Set aside.
  3. Combine baking mix and milk until it forms a sticky dough. Roll out on a lightly floured surface into a 10" x 14" rectangle.
  4. In a small bowl, combine 4 tbsp of the butter with the sugar and cinnamon so it forms a paste. Spread a thin layer of the paste over the entire rectangle. Roll up rectangle into a long tube.
  5. Use a knife to cut tube into 12 2" spirals. Bake for 16-18 minutes or until golden brown.
  6. While biscuits bake, whisk together the remaining butter and the powdered sugar. Drizzle over baked biscuits.
  7. Serve hot. Makes 12 biscuits.

Category: Meals

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Nutritional Yeast Polenta Cakes with Savory Black Bean Sauce and Collard Greens

  • Prep Time 1:10
  • Cook Time 0:25
  • Estimated Cost $14.50
  • 4 Comments

Fact: Nutritional yeast is good on EVERYTHING. Fact: If you have never tried nutritional yeast before it will initially scare the hell out of you. Fact: There is nothing to fear but fear itself. Fact: Nutritional yeast is delicious. Related Fact: Nutritional yeast is also nutritious.

OK, seriously though— this shit is good!! It is an essential food, or maybe I should say—an essential condiment for vegans and vegetarians alike. Unfortunately, because of it’s oh-so-so mysterious nature (a quality we love in romance, but not so much in our food) everyone is initially extremely reluctant to try this invaluable treat, but they end up asking for seconds and thirds and …..So, in an effort to reassure any novices out there, here is a bit of background information on those freaky little yellow flakes:

Nutritional yeast is deactivated yeast grown on mineral-enriched molasses. It is sold in a powdered form, or in larger flakes, usually found in the bulk foods section of health food stores. With it’s high complete protein content and impressive wealth of B-complex vitamins, nutritional yeast is a very valuable supplement to all types of diets. It is also often enriched with B12, a vitamin essential to red blood cell production and nervous system function. Having a savory, slightly nutty/cheesy taste makes it a popular substitute for Parmesan and other cheeses in vegan dishes .

Ingredients

  • 1 cube vegan boullion $1
  • 1 bunch collard greens $2
  • 1 ½ cups yellow cornmeal $1.50
  • 2 cloves garlic Pantry
  • 1 can black beans $1
  • 1 15-oz. can diced tomatoes $1
  • 7 tablespoons nutritional yeast (optional) $8/lb
  • olive oil for frying Pantry

Note: Collards can be substituted with any other green, if desired.

Recipe Serves 6

Directions

  1. Polenta Part One Bring 7 cups water to a boil, then add one cube of vegan boullion, let dissolve, and then slowly add 1 ½ cups yellow corn meal, lower to medium heat stirring continuously for 15 minutes, or until polenta is thickened. After polenta is thoroughly cooked, stir in 7 tablespoons of nutritional yeast (if desired) and pour into a 10-inch circular (or equivalent) oiled pan, spread evenly, approximately ½ inch thick. Place in refrigerator and let polenta solidify (about an hour.)
  2. Black Bean Sauce Simply mix one can of black beans (with juice) and one can of diced tomatoes together over medium heat, add in one teaspoon of cayenne pepper and stir occasionally until hot. Let sit, covered, on low heat while you prep the collards and polenta cakes.
  3. Collards Chop one bunch of collard greens and mince two cloves garlic. Sauté over medium heat in lightly oiled saucepan until collards are tender.
  4. Polenta Part Two Cut polenta into 6 slices, remove from pan and fry in lightly oiled saucepan over medium heat until each side is golden brown.
  5. Serve hot, with collard greens and black bean sauce.

Category: Meals

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