BrokeAss Gourmet

BrokeAss Gourmet

Brussels Sprouts with Apples and Bacon

  • Prep Time 0:20
  • Cook Time 0:37
  • Estimated Cost $7
  • 16 Comments

My favorite thing about this dish is its mouthwatering combination of flavors and textures: smokey, sweet, earthy, crispy, soft and tender. My second-favorite thing about it is its short list of uncomplicated ingredients, which, after a little pan-roasting, transform into a medley of deliciousness. The sprouts turn tender and gently charred on the edges, the onions caramelize, the bacon crisps and the sugars in the apples are coaxed to a peak, making them taste like little bites of sweet-tart apple sauce. Best of all, there’s no need for additional oil or butter, since the bacon fat does double duty, keeping everything moist and tying the dish together with its magnificently rich flavor.

This is an optimal hearty holiday side dish, but if you, like me, like to eat bowls of Brussels sprouts for lunch, it won’t disappoint.

Ingredients

3 strips bacon, preferably uncured $3.50 for 8 oz.
1 medium onion, diced $0.50
1 lb Brussels sprouts, halved lengthwise $2.50
1 apple (any kind), cored and diced (leave the peel on) $0.50
salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 375 degrees F.
  2. Cut bacon into thin 1" strips. Kitchen scissors work very well for this.
  3. Heat a large oven-proof frying pan (cast iron works especially well) over medium-high heat and add the bacon, using a wooden spoon or spatula to separate the pieces so they cook evenly. Let cook for 7-8 minutes until they are brown and crisp.
  4. Reduce heat to medium, add the onion and stir well to distribute evenly. Let cook for another 2-3 minutes, until onions become translucent and very fragrant.
  5. Add the Brussels sprouts and apple and stir well. Let cook on the stovetop for about 6 minutes, stirring once or twice.
  6. Transfer pan to the preheated oven and let cook, stirring occasionally, for 18-20 minutes, or until sprouts are tender and bacon is crisp. (If the bacon has softened a bit in the oven, return the pan to the stovetop and cook over high heat for a few minutes until it becomes crisp again).
  7. Season with salt and pepper to taste (easy on the salt, though--the bacon is pretty salty already).

Category: Meals

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Simple Seed Crackers

  • Prep Time 0:25
  • Cook Time 0:20
  • Estimated Cost $3.50
  • 20 Comments

These are fantastic. Shortbread-esque in their crumbly, buttery-ness, similar to savory nut thins in composition and the best possible bed for the rich triple creme cheese in my fridge that I can think of. Your gluten-free or Paleo diet-following friends will love these (along with everyone else).

Ingredients

  • 1 cup unsalted roasted dry, shelled sunflower seeds (you could also use salted ones, but then make sure to use a bit less salt when you mix the dough) $1.50 (buy in the bulk section)
  • 1 cup sesame seeds $1.50 (buy in the bulk section)
  • 1/4 medium onion, minced $0.50 for a whole onion
  • 1/2 tsp salt, plus more for sprinkling Pantry
  • 1/2 tsp pepper Pantry
  • 2 tbsp water (or more as needed) 
  • extra virgin olive oil, for brushing Pantry

Recipe Serves 4-6

Directions

  1. Preheat oven to 350 degrees F.
  2. Place sunflower seeds in a food processor and process for about 2 minutes, until smooth (the mixture will resemble a dry peanut butter). Add onion, sesame seeds, salt, pepper and water and pulse or stir, just until a thick, paste-like dough comes together.
  3. Place the dough on a piece of parchment paper and shape into a thick rectangle or square, to guide the dough's shape while you roll it. 
  4. Place a second piece of parchment paper over the dough and roll with a rolling pin until the dough is about 1/8" thick.
  5. Remove the top piece of parchment paper and use a sharp knife or pizza cutter to lightly score (but not cut all the way through) the dough into squares (any size will work--mine were 2 1/2" squares). 
  6. Slide the parchment paper with the dough on it onto a baking sheet and bake for 17-20 minutes, or until golden-brown (be careful not to let the crackers get too dark--burned sesame seeds have a foul flavor).
  7. Let cook for 10 minutes, then gently break apart along the scored lines (don't worry if they're imperfect--they'll still be delicious).

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Bacon-Wrapped Sweet Potatoes

  • Prep Time 0:25
  • Cook Time 0:45s
  • Estimated Cost $8
  • 23 Comments

These are so good, they make me want to throw a cocktail party tonight, just so I can serve them. Smoky and sweet, with just a little kick, I dare you to eat just one. Oh, and also really, really easy to make.

Note: This recipe was adapted from this one from Food Renegade.

Ingredients

  • 2 tbsp butter $1.50 for a stick
  • 1 tbsp Ancho chili powder $1.50 for 1 oz.
  • 1/4 tsp salt Pantry
  • a few grinds of fresh black pepper Pantry
  • 2 tsp honey or brown sugar Pantry
  • 2 medium garnet yams, scrubbed (leave the skin on), cut into about 30 chunks $1.50
  • 10 strips bacon, cut horizontally into thirds $3.50 for 12 oz.

Recipe Serves 4-6

Directions

  1. Preheat oven to 350 degrees F.
  2. Melt butter in a medium frying pan over medium heat. Add the chili powder, salt, black pepper and honey or sugar. Stir well to combine.
  3. Add the yam chunks and stir well to coat them in the butter mixture. Cook for about 2 minutes, stirring occasionally, then transfer the sweet potatoes to a clean plate and allow to cool. Set the pan and its residual butter mixture aside for later use.
  4. Wrap each yam chunk with a piece of bacon and secure with a toothpick. Place seam-side-down on an ungreased baking sheet. Repeat until all the yam chunks have been wrapped.
  5. Dip a pastry brush in the reserved butter mixture (there won't be much, but that's OK--you'll only need a light coat) and brush the tops of each bacon-wrapped sweet potato bite.
  6. Bake the wrapped sweet potatoes for 40-45 minutes, until the bacon is crisp and the sweet potatoes are tender.

Category: Meals

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Beet Chips

  • Prep Time 0:10
  • Cook Time 0:27
  • Estimated Cost $1
  • 30 Comments

Earthy, sweet and reminiscent of potato chips. Serve these with a creamy, delicate spring onion dip.

Ingredients

  • 1 large or 2 medium beets, peeled $1
  • 2 tbsp extra virgin olive oil Pantry
  • salt Pantry

Recipe Serves 4

Directions

  1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. Use a mandolin, the slice edge of a cheese grater or a very sharp knife to slice the beet very thinly (but not paper-thin--you want them to be sturdy enough to hold dip).
  3. Place in a large mixing bowl and pour the oil over them. 
  4. Use your hands to toss well.
  5. Spread the oiled beet slices over the prepared baking sheets so that they are well-spaced-out. Sprinkle lightly with the salt.
  6. Bake for about 15 minutes, then flip and bake on the other side until chips are crisp, 10-12 minutes. Let cool for at least 10 minutes before serving.

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Yam Chips

Like their cousin, the sweet potato fry, these are a healthier baked version of a sinful fried potato product…but they’re also so much more.

These are crackers for your crab dip and a vehicle for your vegetable dip. They’re a sidecar for your sandwich and a buddy for your burger (Hi, I’m Gabi and I am addicted to alliteration…).

So serve these as a side dish, but also consider using them as an alternative to crackers or chips when entertaining. Serve them with salsa, creamy spinach dip or even make sweet potato canapes with a dollop of guacamole and a bite-size piece of carne asada.

Also, make sure to let these sit for at least 10 minutes after baking and before eating. As they cool, they will become sturdier and crisper, making them all the better for transporting other goodies to your mouth.

Ingredients

  • 2 large garnet yams, sliced very thinly (about 1/8" thick) $2
  • 1/4 cup extra virgin olive oil Pantry
  • 1 tbsp salt Pantry
  • 2 tsp freshly-ground black pepper Pantry
  • 2 tsp Ancho chili powder $1.50 for 1 oz

Recipe Serves 3-4

Directions

  1. Preheat oven to 400 degrees F.
  2. Place sliced yams in a large mixing bowl and pour the oil over them. Use your hands to toss well, ensuring that each slice is well-coated.
  3. Spread the slices out on a baking sheet (use 2 if you need to) and sprinkle with the salt, pepper and chili powder.
  4. Bake 8-10 minutes until they begin to turn brown. Then flip and and cook for another 8-10 minutes (check once or twice to make sure they don't burn).
  5. Let cool for at least 10 minutes, then serve or store in an airtight container for up to a week.

Category: Meals

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