BrokeAss Gourmet

BrokeAss Gourmet

Black Bean Puree Soup with Quesadillas

  • Prep Time 0:10
  • Cook Time 0:15
  • Estimated Cost $13.75
  • 6 Comments

This simple soup has all of the bean-y, spicy, onion-y flavors of a hearty vegetarian chili, but the smooth, elegant presentation of a puree soup. We love to use an immersion blender to puree the soup right in the pot (though a food processor or blender will do just fine). Serve the quesadillas alongside to dip into the soup.

Ingredients

  • olive oil Pantry
  • 1 small white onion, chopped $1
  • 2 cloves garlic, minced Pantry
  • 2 15-oz. cans black beans, drained and rinsed $3
  • 1 small bunch cilantro, chopped, stems reserved and cleaned $1
  • 1 small jalapeno, seeded and chopped $0.50
  • salt and pepper to taste Pantry
  • 1 Roma tomato, seeded and chopped $0.50
  • sour cream $1.25 for 8 oz.
  • 4 flour tortillas $3 for a package of 8
  • 6 oz. cheddar or jack cheese, shredded $3.50

Directions

  1. In a large saucepan, heat 1 tbsp olive oil over medium heat. Add onion and allow to cook for 2-3 minutes, until soft. Add garlic, stir, and allow to cook for another minute.
  2. Add beans, jalapeno, cilantro stems and 1 cup of water. Stir to combine and cook for 10 minutes uncovered. Puree until smooth using either an immersion blender, a food processor, or a regular blender. Add salt and pepper to taste and thin out using a little water if necessary.
  3. Keep the soup covered over a low flame to stay warm while you make the quesadillas. To serve, ladle into bowls and garnish with sour cream, cilantro and tomato.
  4. To make the quesadillas, heat 1 tbsp of olive oil in a medium frying pan over high heat. Sprinkle half of the shredded cheese onto one tortilla and cover with a second tortilla. Fry for 1-2 minutes on each side or until the tortillas are golden brown and the cheese has melted. Repeat with the remaining tortillas and cheese. Cut quesadillas into wedges and serve alongside the soup.

Category: Meals

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$5 Dessert: Sweet Crepes With Strawberries and Black Pepper

  • Prep Time 0:25
  • Cook Time 0:10
  • Estimated Cost $5.00
  • 3 Comments

It may sound funny for dessert, but strawberries and black pepper are actually a match made in heaven. This unpretentious yet impressive dessert is the perfect ending to a special meal when you don’t want to slave away in the kitchen. It is quickly whipped up and features a nice amount of pantry ingredients.

Ingredients

  • 1/2 cup flour Pantry
  • 1 egg, lightly beaten $1.50 for 1/2 dozen
  • 1 dash salt Pantry
  • 6 large strawberries, sliced $2
  • 1/3 cup whole milk $1.50 for a half-pint
  • 2 tbsp vegetable oil, divided Pantry
  • 4 tbsp sugar, divided Pantry
  • black pepper to taste Pantry

Directions

  1. Whisk together flour, egg, salt, milk, 1tbsp of the vegetable oil and 2 tbsp of the sugar until it resembles very thin pancake batter. Allow to rest for 15 minutes.
  2. Heat a small frying pan over medium heat and add the remaining 2 tbsp sugar, and 2 tbsp water. Gently stir until the sugars melt into a thin syrup. Add a few grinds of black pepper and the strawberries and stir gently. Remove from heat and set aside.
  3. Heat the remaining tbsp vegetable oil in an 8" skillet over high heat. Pour in half of the crepe batter and use a spatula to ensure it is evenly distributed. Allow to cook for 1-2 minutes or until the top has mostly dried. Very carefully flip the crepe over (it should be thin--you might need 2 spatulas for this) and allow it to cook for about a minute on the other side.
  4. Once the crepe is cooked, repeat with the remaining batter and transfer each crepe to its own plate. Add half of the strawberry mixture, reserving a little of the syrup to drizzle over the top. Roll the crepe and cut in half if desired. Garnish with additional black pepper and a bit of the strawberry syrup left in the pan.

 

Category: Meals

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Kale-Cannellini Soup With Garlic Toast

  • Prep Time 0:20
  • Cook Time 1:20
  • Estimated Cost $11.00
  • 6 Comments

This recipe is BrokeAss Gourmet cooking at its very best. Based on a combination of pantry ingredients and fresh produce, it’s not only incredibly inexpensive, but also very healthy and (most importantly) delicious. We’ve adapted this gorgeous recipe from one by the equally gorgeous Dave Lieberman.

Ingredients

  • 3 tbsp olive oil, plus more for the crostini Pantry
  • 4-6 cloves garlic, thinly sliced, plus 1 whole clove sliced in half Pantry
  • 2 sprigs fresh oregano leaves, stems removed $2
  • 1 (6-ounce) can tomato paste $1
  • 1 tablespoon balsamic vinegar Pantry
  • 1 15-oz. can cannellini beans, drained and rinsed $1.50
  • 2 15-oz. cans chicken or vegetable stock $3
  • salt and pepper Pantry
  • 1 bunch kale (ribs removed) or spinach, rinsed and chopped $2
  • 1 small baguette $1.50

Directions

 
  1. Heat oil in a medium saucepan. Add garlic and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Stir in oregano and salt and pepper to taste. Add kale or spinach and simmer, partially covered, for 1 hour.
  2. Preheat oven to 375 degrees F. Slice baguette on the bias to create long slices and arrange on a baking sheet. Toast in the oven for 6-8 minutes (or until golden brown) on each side. Rub half of a garlic clove over the pieces of toasted baguette to lightly flavor. Serve alongside the soup for dipping.

Category: Meals

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Spinach-Mushroom Risotto

  • Prep Time 0:20
  • Cook Time 0:30
  • Estimated Cost $20.00
  • 2 Comments

This simple risotto is warm and filling but also supple and delicate. We used simple button mushrooms, as they are the least expensive and most readily available, but feel free to get creative with fancier ones.

Ingredients

  • 2 cups button mushrooms, sliced $3
  • 1 cup frozen spinach, thawed and drained $1.50
  • 3/4 cup half-and-half $1.50
  • 3 14-oz cans vegetable or chicken stock $4
  • 2 tbsp extra-virgin olive oil Pantry
  • 1 medium white or yellow onion, chopped $1
  • 1 3/4 cups arborio rice $5
  • 1/3 cup Parmesan cheese $4
  • salt and pepper Pantry

Directions

  1. Heat the olive oil in a large saucepan over medium-high heat. Add mushrooms and onions and sauté about 5 minutes. Lower heat to medium, add half-and-half, and simmer 5 minutes.
  2. Add rice and stir. Add stock, slowly, about 1/2 cup at a time, stirring frequently enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. Stir in a little water if necessary.
  3. Stir in the spinach, distributing evenly. Stir in the Parmesan cheese. Season to taste with salt and pepper.

Category: Meals

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Pesto-Goat Cheese Pizza

  • Prep Time 1:30
  • Cook Time 0:15
  • Estimated Cost $11.00
  • 0 Comments

Spend a little time on a Sunday night making pizza dough. Put it in an oiled airtight container and stick it in your fridge. You’ll likely forget about it for the first half of the week, but then as the end of the week nears (and you find your wallet becoming lighter), you’ll remember that you have a canvas for deliciousness just sitting in your refrigerator. For this simple pizza, we just used goat cheese and prepared pesto but you could easily add veggies, grilled chicken, pancetta, or sausage without going over budget.

Ingredients

  • 1 1/2 cups flour, plus extra for kneading and baking Pantry
  • 1/2 cup warm water
  • 1 packet dry active yeast $1.50
  • 1 tbsp sugar Pantry
  • 1 tbsp olive oil, plus extra for the bowl Pantry
  • 1/2 tsp salt Pantry
  • 1/4 cup prepared basil pesto $4.50
  • 1 cup fresh goat cheese, crumbled $5

Directions

  1. Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). 
  2. Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you're using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set the dough aside in an oiled bowl, covered with a dish towel for 30 minutes. After dough has doubled in size, punch down and allow to rise for another 30 minutes.
  3. Preheat oven to 475 degrees F. Dust a clean, flat surface with flour. Using a floured rolling pin (or a wine bottle, in a pinch), roll the dough out into a 10" circle. Spread the pesto evenly over the dough, leaving a 1" border pesto-free and sprinkle the goat cheese evenly over the top of the pesto. 
  4. Transfer the pizza onto a floured cookie sheet, pizza pan or a hot pizza stone, if you have one. Bake for 12-15 minutes or until the crust is golden-brown and the top of the pizza is browned in spots.

Category: Meals

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