- Prep Time 0:20
- Cook Time 0:15
- Estimated Cost $7.25
- 2 Comments
Fresh Chinese wheat noodles (gan mein) are a BrokeAss’s best friend in the kitchen. Found in Asian markets, health food stores, and well-stocked supermarkets, they are essentially fresh pasta—but for about 1/3 of the price. They are the perfect base for this spicy pesto because they are chewy and sturdy but also light in flavor and so nicely absorb the flavorful sauce. This recipe is also a great time to use all of the cilantro herb—leaves and stems—just make sure you wash them very well to be sure to remove the dirt and sand. If you’re not a cilantro fan, try this dish using mint or Thai basil.
Ingredients
1/2 lb fresh Chinese wheat noodles $1.25
1 4-oz boneless, skinless chicken breast, cut into 1/2" pieces (substitute tofu for a veggie version) $2.00
1 medium-sized bunch cilantro, rinsed well and dried $0.50
1 tsp Sriracha or other Asian chili sauce $2.50 for an 8 oz jar
2 cloves garlic Pantry
1 carrot, grated $0.50
4 green onions, sliced $0.50
salt Pantry
vegetable oil Pantry
Directions
- Fill a large pot with salted water and bring to a rapid boil. Add noodles, taking care to separate them. Cook for 5-6 minutes, until al dente, and drain, and return to the pot.
- Heat 1 tablespoon vegetable oil in a small saute pan over high heat. Add the chicken or tofu and cook 2-3 minutes on each side, making sure to check that the chicken is fully-cooked. Remove from heat and set aside.
- In a food processor or using a mortar and pestle set, combine chili paste, cilantro, garlic, 2 tsp vegetable oil and salt to taste until it forms a smooth, wet paste.
- Toss the noodles with the pesto in the pot over medium heat (this is to mellow the garlic's sharp flavor), for 1-2 minutes. Remove from heat. Toss in carrot, green onions, and chicken/tofu. Serve with more chili sauce if desired.
- Prep Time 0:20
- Cook Time 0:40
- Estimated Cost $12.00
- 7 Comments
Give traditional enchiladas a fun tweak by using salsa verde instead of red enchilada sauce. This recipe is hearty, satisfying and inexpensive enough to leave you with enough extra cash for a 6-pack of Corona to go along with it.
Ingredients
- 1 14-oz can black beans, rinsed and drained $1.50
- 8 corn tortillas $2
- 2 cups shredded jack cheese $4
- 1 small bunch cilantro, chopped--1 tbsp reserved for garnish $1
- 1 10-oz bottle salsa verde $2
- 1/2 white onion, chopped $1
- 1 plum tomato, seeded and chopped $0.50
- 1 clove garlic, minced Pantry
- salt and pepper to taste Pantry
- olive oil Pantry
Directions
- Preheat oven to 375 degrees F. Grease a 6"x8" rectangular pan with olive oil and set aside. In a medium bowl, combine beans, onion, garlic, tomato, cilantro, salt, pepper, half of the salsa and 1 cup of the cheese.
- Fill the tortillas one by one with about 1/4 cup of the filling each. Lay them seam-side down in the pan, arranging them as necessary to fit them all. Pour the remaining salsa over the rolled tortillas and sprinkle the rest of the cheese on top of the salsa. Cover the pan with foil and bake for 30 minutes. Carefully remove the foil and cook for an additional 5-10 minutes with the foil removed until the cheese is bubbly and lightly browned.
- Serve garnished with additional cilantro.
- Prep Time 0:10
- Cook Time 0:30
- Estimated Cost $11.00
- 5 Comments
A long, luxurious weekend brunch is one of the truest pleasures in life—not to mention a nearly certain hangover cure. One thing that will surely make you hangover worse, however, is waiting in line for 45 minutes at your favorite brunch spot and then paying a hefty bill at the end. Our solution: make brunch at home. A frittata (basically the Italian version of a quiche minus the crust) is a delicious one-dish breakfast of eggs, cheese and vegetables (though you could add sausage or bacon and still stay within budget). We eat it with toast and coffee and then climb back into bed.
Ingredients
6 eggs $2
1 cup half-and-half $2 for a pint
1/2 cup crumbled feta cheese $4 for 6 oz.
1 small head broccoli, florets separated, stems removed $1
1/2 red bell pepper, diced $1
1 small onion, diced $1
2 cloves garlic, minced Pantry
olive oil Pantry
1 tsp salt Pantry
1 tsp ground pepper Pantry
Directions
- Preheat oven to 375 degrees F. Grease an 8" pie pan liberally with olive oil. In a large bowl, beat eggs together with half-and-half. Gently stir in broccoli, bell pepper, onion, garlic, salt and pepper. Sprinkle feta evenly over the top.
- Bake for 25-30 minutes until the eggs set and are firm to the touch. Allow to cool for 5 minutes and then cut into wedges and serve.
- Prep Time 1:15
- Cook Time 1:15
- Estimated Cost $16.00
- 8 Comments
Flank steak is one of the most BrokeAss-friendly cuts of meat around. It’s rich and flavorful on its own but also takes well to whatever you put on it and, most importantly, it tastes delicious without breaking the bank. The luxurious wine sauce will make you feel as if you are eating in a fancy restaurant and the lemony broccolini (which is milder-tasting and thinner than broccoli but equally full of antioxidants) is the perfect accompaniment. Finish off this decadent meal with Chardonnay-Poached Pears and just watch your dining companion try to keep their clothes on.
Ingredients
For Steak:
1 8-oz flank steak $4
Soy sauce $2
Salt and pepper Pantry
Leaves of 1 fresh thyme sprig $1
6 green onions, sliced $1
1/2 bottle red 2-Buck Chuck $2
1 stick butter $1.50
1 small bunch flat leaf parsley, chopped $1
For Broccolini:
1 pound broccolini $3
salt and pepper to taste Pantry
1 tablespoon olive oil Pantry
2 cloves garlic, minced Pantry
1 lemon—1/2 juiced, other ½ cut into wedges. $0.50
Directions
For Steak:
- Place steak on a large plate or in a baking dish and brush with soy sauce and sprinkle lightly with salt and pepper to taste and the thyme. Let stand for 1 hour.
- Brush again with soy sauce and place on a hot grill pan or barbeque over high heat for 1-2 minutes on each side for rare steak (3-4 minutes on each side for medium, 4-5 minutes on each side for well-done). Slice steak on the diagonal.
- To make the sauce, combine green onions and wine in a medium saucepan and bring to a light boil. Add butter and parsley and allow to cook for another 2-3 minutes. Slice the steak on the diagonal and arrange prettily on plates. Spoon sauce over steak and serve with the broccolini.
For Broccolini:
- Trim ends off of broccolini. Place the broccolini in a large frying pan and cover with water. Cover pan and bring to a boil. Simmer broccolini 6 to 7 minutes, until tender and bright green. Drain the broccolini and set aside.
- Heat the olive oil in pan over medium heat and add the garlic. Cook garlic 1-2 minutes and return broccolini to the pan.
- Add lemon juice and salt and pepper to the broccolini and toss well to ensure that each piece is well-coated.
