BrokeAss Gourmet

BrokeAss Gourmet

Simple Creamed Baby Spinach

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

I love creamed spinach, especially alongside a freshly-grilled steak, but I find that most traditional recipes combine too much creamy sauce with not enough spinach for my tastes.

This lightened-up version is made with a hefty portion of fresh, whole-leaf baby spinach, instead of the chopped/frozen variety, and a little bit of half-and-half, rather than the more traditional heavy cream. The result is rich, but not overly so. It makes a wonderful accompaniment to grilled or roasted meats and would also be delicious piled atop freshly-toasted bread.

Ingredients

  • 1 tbsp extra virgin olive oil Pantry
  • 2 cloves garlic, chopped Pantry
  • 1/2 medium onion, diced $0.50 for a whole onion
  • 4 cups (packed) baby spinach $2
  • 1/3 cup half-and-half $1 for a half-pint
  • 1/4 tsp ground nutmeg $1.50 for 1 oz.
  • salt and freshly-ground black pepper to taste Pantry

Recipe Serves 4

Directions

  1. Heat oil in a large frying pan over medium heat. Add the garlic and onion and cook, stirring occasionally, just until onions become translucent are the pan is very fragrant.
  2. Add the spinach and cook, stirring several times, until it begins to wilt, about 2 minutes. Add the half-and-half and nutmeg and stir well.
  3. Turn the heat up to high and cook, stirring occasionally, until the half-and-half reduces to a thick and creamy sauce, enveloping the spinach, onions and garlic.
  4. Stir well to ensure that the sauce is distributed evenly, season with salt and pepper to taste and serve immediately.

Category: Meals

Tags: , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Salade Nicoise-ish

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $10.50
  • 12 Comments

So, here’s what’s going on with me:

I have about 75 pages of final (!) edits left to make on my manuscript for The BrokeAss Gourmet Cookbook, 2 freelance writing projects to finish by tomorrow and a proposal for a third, due Thursday. Why am I so far behind on work, you ask? I am placing the blame squarely on last week’s awesome Moskowitz Family Chrismukkah Celebration (yep, just like on The OC, except the Moskowitzes can all drink legally). My family forced me to eat and drink way too much, give and receive some really wonderful gifts and play one particularly raucous drinking game, and I just couldn’t get to my work.

So, with virtually no spare time, and approximately zero capacity (or willingness) to eat another crumb of carb-y, sugar-laden holiday food, I give you a salad that is quick to make, very satisfying and will hopefully give you a jump on your New Years resolution to eat better. Enjoy!

Ingredients

  • 4 eggs $1.50 for 6
  • 1/4 lb green beans, halved, ends trimmed $1
  • 2 5-oz cans of tuna packed in olive oil $4
  • 2 handfuls of cherry or grape tomatoes, halved $3 for 16 oz.
  • 1/2 cup chopped black olives (nicoise or Kalamata work well) $1.50 for an 8 oz. can
  • 1/4 medium red onion, very thinly sliced $0.50 for a whole onion
  • Juice of 1/2 lemon $0.50 for a whole lemon
  • extra virgin olive oil Pantry
  • salt and freshly-ground black pepper Pantry

Recipe Serves 2-4

Directions

  1. Hard-boil the eggs (or soft-boil them if you prefer).
  2. While the eggs boil, bring 1 cup of water in a frying pan (with a fitted lid) to a gentle boil over high heat. Lower the heat to medium, add the green beans and cover. 
  3. Cook the green beans for 2-3 minutes, until they are tender. 
  4. Drain and run under cool running water.
  5. Once the eggs are cooked, drain the pot and hold the eggs in their pot under cold running water. Peel and rinse them and then slice the eggs in half, lengthwise.
  6. To assemble the salad, arrange the eggs, green beans, tuna, tomatoes, olives and onion as pictured on two large plates (or one large platter). 
  7. Alternately, you may toss it all together in a salad bowl. Just before serving, drizzle the salad with the lemon juice, drizzle liberally with olive oil and sprinkle with salt and pepper. Serve immediately.

Category: Meals

Tags: , , , , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Blistered Dates with Cream Cheese, Honey and Mint

  • Prep Time 0:20
  • Cook Time 0:04
  • Estimated Cost $6
  • 8 Comments

I shamelessly stole the idea of stuffing dates with soft cheese and serving them with mint from Samovar, a very special tea house in San Francisco—they serve dates stuffed with creamy goat cheese and fresh mint with their delicious Moorish Tea Service.

While I love that preparation of dates, around the holidays, I tend to prefer hot food, and so today I experimented with just briefly popping cream-cheese-stuffed dates under the broiler. The result was sticky-sweet fruit with blistered skins and a bubbly-brown, gently-warmed filling. A touch of honey, salt and pepper just puts them over the top.

Ingredients

  • about 30 dried, pitted dates (any kind--I used Deglet Noor) $3.50
  • 8 oz. cream cheese $1.50
  • honey Pantry
  • salt and pepper Pantry
  • about 30 fresh mint leaves $1 for a bunch

Recipe Serves 6

Directions

  1. Preheat broiler to high. Line a baking sheet with foil or parchment paper.
  2. Use a sharp knife to split each date lengthwise on one side, so it opens up.
  3. Fill each date with about 1 tsp cream cheese. Arrange the dates on the prepared baking sheet.
  4. Top each date with a few drops of honey and a light sprinkle of salt and pepper.
  5. Broil for 3-4 minutes, just until the cheese begins to brown and the dates blister slightly.
  6. Arrange dates on a serving platter and garnish each with a mint leaf.

Category: Meals

Tags: , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Baked Jalapeño Poppers

  • Prep Time 0:25
  • Cook Time 0:24
  • Estimated Cost $13
  • 18 Comments

These spicy, cheesy creations are for for my brother, Jeremy. He requested them on Saturday evening (after spending all day participating in SantaCon, no less). I promised to make them for him this week, but I knew I wanted to find a substitute for the golden, crunchy, batter they’re typically deep-fried in.

After a few tasty experiments, I found that a sprinkling of grated Parmesan over each pepper turned out to be a perfect compromise. It crisps in the oven to a golden crust without overpowering the melty cheese inside each pepper—and it’s much less messy and labor-intensive than deep-frying batter.

Don’t worry if a little cheese bubbles over the peppers while baking. Just gently scoop it back in—it’ll still be delicious.

Ingredients

  • 1 8-oz. package cream cheese $1.50
  • 1 cup shredded jack or cheddar cheese $3.50 for 8 oz
  • 1 clove garlic, very finely minced Pantry
  • 1 tsp Ancho chili powder $1.50 for 1 oz.
  • 1/2 tsp ground cumin $1.50 for 1 oz.
  • 1/4 tsp each salt and pepper Pantry
  • 10 green jalapeños, sliced lengthwise, seeds and white veins scraped out $1.50 
  • 1/4 cup grated Parmesan $3.50 for 10 oz

Recipe Serves 4

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine cream cheese, shredded cheese, garlic, spices, salt and pepper. Stir well to combine.
  3. Use a spoon to pack each jalapeño half with 1 to 1 1/2 tbsps mixture. If you have leftover filling, save it to spread on crackers--it's yummy.
  4. Arrange poppers on an ungreased baking sheet, sprinkle each with a pinch of Parmesan and bake for 20-24 minutes, or until peppers are softened, cheese is melted and tops are lightly browned. 
  5. If, after baking, you want the tops browned further, pop them under the broiler for a couple of minutes.
  6. Let cool for at least 5 minutes, then serve warm.

Category: Meals

Tags: , , , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Roasted Sweet Potato Salad

  • Prep Time 0:25
  • Cook Time 0:25
  • Estimated Cost $9.75
  • 8 Comments

This salad is not what you expect it to be.

Both crunchy and tender, with just enough sweet heat, and a touch of creaminess to cool down your tongue. It’s perfect picnic fare, and I’ve even been known to serve it with crumbled goat cheese as a unique taco filling.

Ingredients

  • 4 medium garnet yams, scrubbed and cut into 1" cubes (leave the skin on) $2.50
  • 4 tbsp extra virgin olive oil, divided Pantry
  • juice of 1 lime $0.50
  • 1 tbsp honey Pantry
  • 1 tbsp mayonnaise or plain Greek yogurt Pantry
  • 2 tbsp finely chopped red onion (about 1/4 medium red onion) $0.50 for a whole onion
  • 2 tsp freshly-grated ginger $0.50 for a large piece ginger root
  • 3 green onions (white and green parts), sliced $1 for a bunch
  • 1 handful fresh cilantro leaves, chopped $1 for a bunch
  • 1 green jalapeño, seeded and chopped finely $0.25
  • 1 handful dried cranberries $1.50 for 1/2 cup in the bulk section
  • 1 handful toasted walnut pieces $2 for 1/2 cup in the bulk section
  • salt and pepper to taste Pantry

Recipe Serves 4-6

Directions

  1. Preheat oven to 425 degrees F.
  2. Toss yams with 2 tbsp olive oil and spread on the baking sheet. Roast for 22-25 minutes, or until browned on the outside and fork-tender on the inside. Transfer to a clean plate and let cool.
  3. While the yams cool, whisk together the remaining olive oil, lime juice, honey and mayonnaise or Greek yogurt. Set aside.
  4. Once the yams have cooled, toss them in a large bowl with the remaining ingredients (except the salt and pepper). Toss with the dressing and season with salt and pepper to taste.
  5. Serve immediately or refrigerate for up to 4 hours.

Category: Meals

Tags: , , , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest