BrokeAss Gourmet

BrokeAss Gourmet

Roasted Brussels Sprouts and Goat Cheese over Pasta

  • Prep Time 0:05
  • Cook Time 0:20
  • Estimated Cost $10.50
  • 0 Comments

Much to the disappointment of my mother, I never liked Brussels sprouts as a kid. It wasn’t until I tried them roasted with plenty of garlic and lemon that I truly fell in love with this peculiar vegetable.

This pasta is healthy and simple while also being deeply satisfying and hearty. If you must have meat with it, add pieces of grilled chicken breast or sausage (though I don’t think it needs it).

BrokeAss Hint: Save the little cups or packets of red pepper flakes whenever you order pizza and use them in recipes like this one.

Ingredients

  • 1 lb whole wheat spaghetti $1.50
  • 15 Brussels sprouts, cleaned and halved $2
  • 1 cup cherry tomatoes, halved $1
  • 3 cloves garlic, minced Pantry
  • 2 tbsp olive oil, divided Pantry
  • zest and juice of one lemon $0.50
  • 1/4 cup crumbled goat cheese $4
  • 2 tsp red pepper flakes $1.50 for 1 oz.
  • salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, toss together the Brussels sprouts, garlic, lemon zest and juice and 1 tbsp of the olive oil until well-coated. Spread on a baking sheet and roast for 20 minutes.
  3. While the sprouts roast, cook the pasta according to directions in salted water until al dente. Drain.
  4. Toss the pasta together with the remaining olive oil, tomatoes, red pepper flakes, salt and pepper. Sprinkle the goat cheese over the top.

Category: Meals

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Chocolate-Pumpkin Beef Chili

  • Prep Time 0:15
  • Cook Time 0:25
  • Estimated Cost $19.01
  • 15 Comments

Stay with me folks—I know this sounds like a culinary misstep, but this is a delicious, subtle flavor combination that gives great depth and complexity to your average chili recipe. Chili is a known BrokeAss staple—but this is a chili you could serve (maybe with a kick-ass cornbread on the side) for your most discriminating guests. I use Hershey’s unsweetened Special Dark chocolate, because it is something truly special—despite the plebian manufacturer. Run right out and buy some—it is almost blue-black unsweetened cocoa, and will become one of your favorites.

Ingredients

  • 1 pound 80% lean ground beef $2.49
  • 1 onion, chopped $1
  • 2 garlic cloves, minced Pantry
  • 1 tbsp olive oil Pantry
  • 1 yellow or green pepper, chopped $0.50
  • 2 15-oz. cans fire-roasted diced tomatoes with green chiles $2.00
  • 1 large carrot shredded $0.50
  • ½ cup frozen fire-roasted corn (available at Trader Joe's--regular frozen kernels work too) $1.89/8oz
  • ½ cup pureed pumpkin $1.29/14oz can
  • 2 tbsp Hersheys Special Dark unsweetened cocoa powder 4.95/8oz
  • ½ to 1 cup water
  • 2 tbsp chili powder or one canned adobo chili, chopped w/ 1 Tbs sauce $2.39/2.5oz
  •  2 15oz cans chili beans (I use one can of black beans and one can kidney beans) $2.00

Recipe Serves 4 with leftovers

Directions

  1. Saute onions and garlic in olive oil over medium heat until translucent, about 3 minutes. Add green pepper and shredded carrot and saute another 3 minutes. Add ground beef and saute until browned, breaking up any chunks. Drain off extra fat. Add two cans tomatoes and chiles and water. Add pumpkin, chili powder, and corn, stirring the whole mixture together. Drain and rinse the chili beans and add. If the mixture seems thicker then you would like, add a bit more water.
  2. Let simmer at a very low temperature for 10 minutes, stirring now and again. Add cocoa powder and simmer another 5 minutes.
  3. Taste and adjust seasoning to your preference. I make this in advance--say, the morning before I serve it--as the flavors marry and deepen over time.
  4. To serve, ladle into bowls, and if desired top with shredded cheese or queso fresco crumbled, chopped fresh onions, avocado, and cilantro. Goes well with a green salad and cornbread, although it can also stand alone. Enjoy!

Category: Meals

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Mango-Avocado Salad

  • Prep Time 0:10
  • Cook Time 0:05
  • Estimated Cost $11.50
  • 10 Comments

What better way to welcome (or at least encourage) warm weather than this luscious, flavorful salad? I love it with light, crispy tofu, but it’s also delicious with grilled fish, chicken or prawns. Buy your peanuts in the bulk section for the best deal.

Ingredients

  • 1 ripe mango, diced $1.50
  • 1 ripe avocado, diced $1
  • 2 carrots, shredded $1
  • 2 cups cherry tomatoes, halved $2
  • 2 scallions, sliced $1
  • 1/2 red onion, diced $1
  • 1 small bunch fresh mint, chopped $1
  • 8 oz. tofu, cubed $1.50
  • 2 tsp vegetable oil Pantry
  • 1/2 lemon, juiced $0.50
  • 1 tbsp olive oil Pantry
  • 1 tsp sugar or honey Pantry
  • 1/8 cup roasted peanuts, crushed $1
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Heat vegetable oil in a medium frying pan over high heat. Fry tofu for 2-3 minutes on 2 sides until crisp and brown. Drain on paper towels.
  2. Whisk together lemon juice, olive oil, sugar/honey and salt and pepper to taste in a small bowl. In a salad bowl, toss together avocado, mango, carrots, onions, scallions, tomatoes, and mint. Toss with dressing and divide between two plates.
  3. Divide the tofu and peanuts between the two plates of salad and serve.

Category: Meals

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Scallion Pancakes

  • Prep Time 0:15
  • Cook Time 0:10
  • Estimated Cost $6.00
  • 12 Comments

Scallion pancakes are a longtime dim sum favorite of mine. They’re perfect as an appetizer (hint: this recipe is very easy to double or triple) but they also make a nice side dish alongside a little grilled chicken or tofu and a green vegetable.

Ingredients

  • 2 cups flour plus more for rolling dough Pantry
  • 1/2 tsp salt Pantry
  • 3/4 cup boiling water
  • 4 scallions, sliced $1
  • 1 tbsp vegetable oil (plus more if needed) Pantry
  • 2 tbsp sesame seeds $2
  • 2 tbsp sesame oil $3.00 for 10 oz.

Directions

  1. Combine flour, salt and boiling water in a food processor and pulse for 1 minute until a soft dough forms (you can also make the dough in a bowl with a spoon, just stir vigorously for 2-3 minutes). Form into a ball and allow to rest for five minutes.
  2. Divide the dough into 6 balls. Roll out each ball on a floured surface into a 5-inch circle. Using a pastry brush, coat both sides with sesame oil and press the 1/6 each of the scallions and the sesame seeds onto one side.
  3. Heat the vegetable oil over high heat in a large frying pan and fry the scallion pancakes for 1-2 minutes on each side until. Drain on paper towels.
  4. To serve, cut into wedges and serve with soy sauce for dipping. Makes 6 pancakes.

Category: Meals

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Red Lentil Robot Booty Extravaganza Bonanza

  • Prep Time 0:10
  • Cook Time 0:20
  • Estimated Cost $16.25
  • 5 Comments

I know what you’re all thinking: “It’s way too hot out to even think about making soup!” Well, yes, this is true. Nevertheless, I decided to take the risk and wear white after Labor Day…or whatever…never mind. The point is, lentils are good for you. So good for you in fact, that you should make this soup in spite of the ungodly readings on the thermostat. High in iron and packed with protein, this recipe is the spinach for all your Popeye needs this spring. But that’s not all me hardies! Kale’s and carrot’s copious amounts of vitamin A will not only help you recover from that sunburn, but also make certain your vision is sharp enough for you to keep wearing those Ray-Bans at night. Last but not least, kale is swimming with vitamin C, just the thing to keep that nasty scurvy at bay while you and your mates travel the seven seas….or at least navigate your way properly though your recipe’s robot/pirate/hipster themes….Who needs some more aloe?

Ingredients

  • 8 Cups water free, for now
  • 2 Cups red lentils $2.99 per pound, organic
  • 1 cube bouillon (Rapunzel Vegan Vegetable Bouillon recommended) $3.29 for a pack of 8 cubes
  • 3 cloves garlic Pantry
  • ¾ bunch of organic curly kale, chopped $1.99 per bunch
  • 2 large organic carrots, chopped $0.99
  • 2 potatoes, cubed $1
  • 1 sprig of organic fresh basil, chopped $1.99 per bunch 
  • generous pinch of coriander $1 for 1 oz.
  • generous pinch dried ginger $1 for 1 oz.
  • generous pinch cayenne pepper $1 for 1 oz.
  • 1 tablespoon of curry powder $1 for 1 oz

Directions

  1. Bring water to a boil, and then add the bouillon cube, lentils, potatoes, carrots, garlic and spices….
  2. Simmer on medium heat for 15 minutes, stirring frequently, and then add kale and basil…
  3. Simmer for 5-10 more minutes, until lentils are soft and thoroughly cooked.
  4. Serve hot. Add salt and fresh lemon juice to taste, if desired.

Category: Meals

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