BrokeAss Gourmet

BrokeAss Gourmet

Peanut Noodles with Salmon and Vegetables

  • Prep Time 0:10
  • Cook Time 0:20
  • Estimated Cost $14.25
  • 5 Comments

If I have one major weakness, it’s peanut sauce. This very simple, tasty peanut sauce transforms regular noodles, veggies and fish into a decadent yet easy-to-make supper. The salmon can easily be replaced by chicken or shrimp. Try tempeh or tofu for a vegetarian version.

Ingredients

  • 1/2 lb spaghetti or fresh Chinese wheat noodles $1.25
  • 1/4 cup peanut butter, chunky or creamy Pantry
  • 2 tbsp soy sauce $1.50 for 12 oz.
  • 1 tbsp Sriracha or other Asian chili sauce $2.50 for 12 oz
  • 1 tbsp honey Pantry
  • one lime, juiced $0.50
  • 1/4 red cabbage, cored and sliced $1
  • 2 handful sugar snap peas, halved, ends removed $1
  • 1 small bunch fresh cilantro, chopped $1
  • 1 small bunch fresh mint, chopped $1
  • 1 6-oz fillet of salmon $4
  • 1 tsp vegetable oil Pantry

Recipe Serves 2

Directions

  1. Cook spaghetti or noodles according to package directions in salted water. While they cook, whisk together the peanut butter, chili sauce, lime juice, honey, and soy sauce. Set aside.
  2. Heat the oil in a small frying pan over high heat. Cook the salmon for 2-3 minutes on each side until thoroughly cooked. Flake with a fork into 1" pieces.
  3. Once the noodles are cooked, drain and rinse them. Toss the noodles together with the vegetables, mint, cilantro, and peanut sauce. Top with the salmon.

Category: Meals

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Black Bean Burgers with Sriracha Aioli

  • Prep Time 0:10
  • Cook Time 0:05
  • Estimated Cost $11.00
  • 2 Comments

You’ll never go back to regular frozen veggie burgers after you try this recipe. As you can probably tell from our previous recipes, we LOVE black beans. They’re low in fat, high in fiber and protein…and inexpensive—even if you buy organic. Make extra aioli to perk up sandwiches or french fries.

Ingredients

  • 1 (15-ounce) can black beans, rinsed and drained $1.50
  • 4 tbsp mayonnaise, divided Pantry
  • 1/3 cup plain dry bread crumbs $1.50
  • 1 teaspoon ground cumin $2.50 for 1 oz.
  • salt and pepper to taste Pantry 
  • 1 small bunch finely chopped cilantro or flat leaf parsley $1
  • 1 tbsp olive oil Pantry
  • 2 kaiser or french rolls $2
  • 1 tsp Sriracha $2.50 for 16 oz

Recipe Serves 2

Directions

  1. In a small bowl, smash half of the beans with the back of a fork along with 2 tbsp of the mayonnaise, the bread crumbs, cumin, salt and pepper until well-incorporated. Transfer to a bowl and stir in cilantro or parsley and remaining beans. Form mixture into 2 patties.
  2. Heat the olive oil in a medium skillet over medium-high heat. Cook burgers until outsides are crisp, about 3 minutes per side.
  3. To make the Sriracha aioli, mix 1 tsp Sriracha with 2 tbsp mayonnaise. Stir well to incorporate.
  4. To serve, split rolls in half and place burger on the bottom half. Top with a layer of the aioli and your favorite burger toppings (avocado, cheese, onions, tomato, etc).

Category: Meals

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Grilled Sausages with Balsamic Cabbage and Apples

  • Prep Time 0:15
  • Cook Time 0:20
  • Estimated Cost $10.00
  • 7 Comments

This is one of those great thumbnail recipes that can be quickly whipped up using a very short list of ingredients. It’s satisfying on its own, but if you want to add a starch, we suggest simple buttered noodles. We like to pair this dish with Stella Artois.

Ingredients

  • 3 large, good-quality grilling sausages, sliced on the bias (we like chicken-apple or vegan sun-dried tomato) $6
  • 1/2 yellow onion, thinly sliced $1
  • 2 medium apples (fuji, gala, granny smith, whatever looks good), cored and sliced thinly $1
  • 1/2 head red cabbage, cored and sliced thinly $1
  • olive oil Pantry
  • salt and pepper to taste Pantry
  • balsamic vinegar Pantry
  • 1 small bunch flat leaf parsley, chopped, for garnish $1

Directions

  1. To make the cabbage, Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the onion and cook until soft. Add the apple slices and cook for 2-3 minutes until they begin to brown. Add the cabbage and cook everything together for 7-8 minutes or until cabbage begins to soften. Drizzle 2 tbsp balsamic vinegar over the cabbage and toss well to coat (tongs work well for this). Allow to cook for another 2-3 minutes or until the balsamic has been absorbed by the cabbage, apples, and onions. Season well with salt and pepper.
  2. To cook the sausages, heat 1 tbsp olive oil in a grill pan (or regular skillet) over high heat. Grill sausage slices 2-3 minutes on each side until the skin has caramelized and the inside is cooked.
  3. To serve, Heap a pile of the cabbage mixture on a plate and arrange half of the grilled sausage slices atop. Garnish with a little fresh parsley.

Category: Meals

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Damn, That's Kosher: Mousse Au Chocolat

For dessert, if you really want to impress someone, this parve chocolate mousse should definitely be in your repertoire of tried and true recipes. It can stand alone, or for a dairy meal, be topped with a dollop of whipped
cream. This recipe is from Craig Claiborne in the New York Times Cook Book, 1961.

Ingredients

  • 1/2 cup (6 oz.) of Parve semi-sweet Chocolate chips $2
  • 2 tablespoons plus 2 tsp boiling water
  • 2 large eggs, separated $1.50 for 6 eggs
  • 1 tbsp rum or other liqueur $10 for 750 ml

Recipe Serves 2

Directions

  1. Put chocolate chips in a processor or blender, and chop finely. Scrape the sides of the bowl. Add boiling water and process for 15 seconds. Add the egg yolks and rum or other liqueur and blend until smooth.
  2. With a standing or portable mixer, whip egg whites until stiff, but not dry. Fold the chocolate mixture gently, but thoroughly into the egg whites. Spoon into 2 dessert dishes.

Category: Meals

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Pasta Primavera

  • Prep Time 0:15
  • Cook Time 0:20
  • Estimated Cost $11.50
  • 6 Comments

We love how this colorful pasta dish is indulgent yet relatively light. As a bonus, you can cook everything in the same pot, which means less time spent doing dishes and more time enjoying your dinner. For a protein boost, add sliced grilled chicken breast over the top.

Ingredients

  • 1 large bunch broccoli, cut into florets $0.75
  • 1/2 lb penne pasta $2
  • 2 tbsp olive oil Pantry
  • 1 cup frozen green peas $1.50
  • 3 cloves garlic, minced Pantry
  • 1 red bell pepper, chopped $0.75
  • 2/3 cup half-and-half $1.50
  • salt and pepper to taste Pantry
  • 1 small bunch fresh basil, chopped $1
  • 1/4 cup shredded Parmesan cheese $4 for 12 oz

Directions

  1. Cook pasta according to directions in salted water. Drain and set aside. 
  2. Heat olive oil over medium-high heat in a large pot. Add garlic and cook for 1 minute, watching carefully to avoid burning. Add broccoli and red pepper and cook for another 2-3 minutes. Add  pasta and peas and stir gently to coat well with the olive oil in the pan. Add the half-and-half and stir as it thickens into a sauce. Season well with salt and pepper, stir in Parmesan and basil. Serve hot. 

Category: Meals

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