BrokeAss Gourmet

BrokeAss Gourmet

Chipotle Chicken Tacos with Mango Salsa

  • Prep Time 0:20
  • Cook Time 0:10
  • Estimated Cost $9.50
  • 29 Comments

Rather than wax poetic about the irresistibility of the fusion of spicy chipotle peppers and sweet, juicy mango (ohh-so-tasty), let me just say that this recipe is easy. Even easier than making tacos with ground beef and taco seasoning from a packet—not to mention 1000 times more delicious. Even the most prudent taco snobs will love this one and the most terrified of kitchen-phobes will be able to cook it. Boo-yah.

Ingredients

  • 1 lb boneless, skinless chicken thighs, chopped into 1" pieces $4
  • 1-2 chipotle peppers from a can packed in adobo, diced finely, plus 2 tbsp of the adobo sauce $1.50 for a 7 oz. can
  • salt and pepper Pantry
  • 1 tbsp extra virgin olive oil Pantry
  • 1 medium red onion, half sliced, half diced finely $0.50
  • 3 cloves garlic, minced Pantry
  • 1 mango, diced into 1/4" pieces (see here for help) $1
  • 1 handful fresh cilantro leaves, chopped finely $1 for a bunch
  • juice of 1/2 lime $0.50
  • 6-8 corn tortillas $1 for 30

Recipe Serves 3-4

Directions

  1. Combine the chicken with the pepper(s), sauce and 1/2 tsp each of salt and pepper in a mixing bowl. Mix well using clean hands or a spoon, making sure each piece of chicken is well-coated. Set aside.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and garlic and cook for one minute, stirring occasionally. Add chicken and cook for for 7-8 minutes, stirring occasionally. Check a piece of chicken to make sure it's fully cooked through. Turn heat down to low to keep chicken mixture warm.
  3. Toss together the diced onion, mango, cilantro leaves, lime juice and salt and pepper to taste. Set aside.
  4. Heat a dry grill pan or large frying pan over high heat and lightly grill the tortillas on each side. Remove from heat and set aside.
  5. To assemble tacos, place about 1/4 cup chicken mixture in a tortilla and top with the fresh mango salsa. Serve immediately.
  6. Hint: leftovers work well as a brown bag lunch. Simply wrap a few tortillas in foil and pack some of the chicken mixture in a thermos or other heat-safe container and assemble your tacos on the go.

Category: Meals

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Curried Egg Salad Wraps

  • Prep Time 0:15
  • Cook Time 0:05
  • Estimated Cost $7.25
  • 3 Comments

I overcooked 2 eggs while working on Egg and Bacon Salad, so, rather than waste them, I figured I’d make lunch for tomorrow—and introduce a new category to BrokeAss Gourmet while I’m at it: Brown Bag Lunch. If you take lunch to work or school, this category is for you.

Egg salad was a big favorite of mine growing up and this chunkier, healthier version is a lovely quick, nutritious and high-protein—not to mention very portable—lunch that is cheaper than a burrito (remember, this recipe feeds 2!) and more interesting than the grocery store salad bar. Try the egg salad over greens, in pita, with crackers or simply on its own. This recipe also works well with just egg whites—just double the egg quantity and remove the yolks.

Ingredients

  • 2 eggs $1.50 for 12
  • 1 carrot, diced $0.25
  • 1 stick celery, diced finely $0.50 for a bunch
  • 4 broccoli florets, chopped $0.50
  • 1/4 onion, finely diced $0.50 for 1 onion
  • 2 tbsp mayonnaise (light mayonnaise works well) Pantry
  • 1/2 tsp curry powder $1.50 for 1 oz
  • salt and pepper to taste Pantry
  • 2 whole wheat tortillas (I really like Ezekiel 4:9 Sprouted Grain Tortillas) $2.50 for 6

Recipe Serves 2

Directions

  1. Hard-boil the eggs. Peel and rinse under cool running water. Place in a mixing bowl and mash with a fork.
  2. Add carrot, celery, onion, mayonnaise, curry powder, salt and pepper to the bowl. Stir well. Adjust seasoning to taste.
  3. Divide egg salad between the wraps and roll tightly, like a burrito. Slice in half and serve.

Category: Meals

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Egg and Bacon Salad

  • Prep Time 0:15
  • Cook Time 0:20
  • Estimated Cost $9.50
  • 2 Comments

Eggs, bacon and potatoes make this hearty entree salad filling, while lemony greens keep it from being overwhelmingly so. This is a yummy, quick brunch, lunch or dinner, but make sure you make it just as you’re ready to eat it—it doesn’t keep well.

Ingredients

  • 3 strips raw, uncured bacon $1
  • 5 baby new potatoes, quartered $0.50
  • 1 shallot, sliced $0.50
  • 2 eggs $1.50 for 12
  • juice of 1/2 lemon $0.50
  • 1 tbsp extra virgin olive oil Pantry
  • 4 cups mixed greens $2
  • 1 oz. crumbled feta cheese $3.50 for 8 oz
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Cook bacon in a dry frying pan over medium-high heat until crisp on both sides, 2-3 minutes. Drain on paper towels and set aside. Pour out 1/2 of the bacon fat. Once bacon has drained, chop or crumble it.
  2. Set the eggs in a pot of water to boil. I like them soft-boiled for this salad, but if you prefer a firmer yolk, feel free to hard-boil them. See here for specific instructions. Once eggs have finished cooking, rinse and peel them under cool running water.
  3. While the eggs boil, add the quartered baby new potatoes to the bacon fat in the pan and cook for 3-4 minutes on each side. Add sliced shallot to the pan and cook for another 1-2 minutes, until very fragrant. Taste a potato to make sure it's fully cooked. Once potatoes are cooked, remove from heat and set aside.
  4. Whisk together the lemon juice and olive oil. Toss the greens with the dressing and divide between 2 plates.
  5. Top each plate of dressed greens with half of the potato-shallot mixture, half of the bacon, an egg sliced in half, a sprinkle of feta and salt and pepper to taste (go easy on the salt--the feta is plenty salty).
  6. Serve immediately.

Category: Meals

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Spaghetti with Broccoli Balls

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $15.50
  • 5 Comments

I have never understood vegetarian food that is intended to pass as meat. Please—don’t insult my intelligence.

Rather than fretting about how to disguise the meatlessness of a dish, I choose to celebrate it and make it as delicious as possible. So no, these are not “meatless meatballs.” They’re crisp-on-the-outside-moist-on-the-inside, flavorful, healthy and delicious broccoli balls, loud and proud. Feel free to add other veggies, or try making these with zucchini.

Note: if you’re in a hurry, pan-fry the broccoli balls in a little olive oil.

Ingredients

  • 8 oz dried spaghetti $1 for 16 oz.
  • 2 cups Quick Fresh Tomato Sauce (or other meatless tomato sauce) $5.50 for 5 1/2 cups sauce
  • 1 head fresh broccoli, chopped (about 2 cups) $1
  • 1/2 onion, chopped $0.50 for 1 onion
  • 3 cloves garlic, peeled and smashed Pantry
  • 1 tbsp extra virgin olive oil, plus more for pan Pantry
  • 1 handful fresh flat-leaf parsley leaves $1 for a bunch
  • 2 eggs, lightly beaten $1.50 for 12
  • 1/2 cup bread crumbs $1.50 for 8 oz.
  • 1/8 cup grated Parmesan, plus more for garnish $3.50 for 8 oz
  • salt and pepper to taste Pantry

Recipe Serves 2-4

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet and set aside.
  2. Cook spaghetti in salted boiling water according to package directions. Warm sauce in a small saucepan over low heat.
  3. Combine broccoli, onion, garlic, olive oil and parsley, in a food processor or blender until very finely chopped. Transfer to a mixing bowl.
  4. Add eggs, bread crumbs, Parmesan, salt and pepper and mix well. Form mixture into golf ball-size balls and place on baking sheet.
  5. Bake for 12-15 minutes, or until lightly brown. Flip halfway through baking to ensure both sides are evenly cooked.
  6. To serve, toss spaghetti with warmed tomato sauce and divide amongst plates or transfer to a serving platter. Top pasta with broccoli balls and more Parmesan if desired.

Category: Meals

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Lightened Up Mac and Cheese

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $11.00
  • 6 Comments

My friend Brooke, the Soapbox Therapist, came over for dinner tonight after an exhausting day, very much in need of some therapy of her own. Well, one of the ways I do therapy is with truly delicious, lovingly-prepared comfort food. More specifically, I make macaroni and cheese.

I’d been wanting to try making a lower-fat version of my best mac and cheese recipe (mostly so that I can eat it more often), and so tonight seemed the perfect opportunity. Healthy broccoli tucked in with penne pasta and a light-yet-rich-tasting mozzarella and Parmesan sauce, topped with more Parmesan and baked until brown and crispy on top—it soothes the belly and the soul. I served it with a fresh green salad and summer melon sorbet from BiRite. Who wouldn’t feel better after a meal like that?

Ingredients

  • 8 oz. penne, macaroni elbows or other small, tubular pasta $1 for 16 oz.
  • 2 tbsp extra virgin olive oil Pantry
  • 1/2 white onion, very finely chopped $0.50
  • 3 cloves garlic, minced Pantry
  • 2 tbsp flour Pantry
  • 1 cup low-fat milk $1.50 for a pint
  • 1 cup shredded mozzarella cheese (light mozzarella works well) $3.50 for 12 oz.
  • 1/4 cup grated Parmesan cheese, plus more for sprinkling $3.50 for 10 oz.
  • 1 head broccoli, chopped $1
  • salt and pepper to taste Pantry

Recipe Serves 2-4

Directions

  1. Preheat oven to 375 degrees F.
  2. Cook pasta in salted boiling water, according to package directions.
  3. While pasta cooks, heat olive oil in a medium pot over medium heat. Add onion and garlic and cook until very fragrant but not browned, 1-2 minutes. Lightly sprinkle flour over onions and garlic and stir well to make sure the flour and oil mix together.
  4. Slowly pour the milk into the flour-onion-garlic mixture, whisking constantly to break up the lumps. A thick, creamy sauce will form.
  5. Continue whisking as you add the mozzarella and Parmesan. If the mixture becomes too thick, add a bit more milk.
  6. Just before you drain the pasta, add the chopped broccoli and allow it to cook with the pasta for about 1 minute. Drain the pasta and broccoli and return to the pot.
  7. Use a rubber scraper to transfer the cheese sauce onto the cooked pasta. Stir well to evenly distribute sauce and broccoli throughout the pasta. Season with salt and pepper to taste and stir once more.
  8. Transfer pasta to an 8" baking dish or between 2-4 ovenproof bowls/ramekins. Top with a light sprinkling of Parmesan and bake for 12-15 minutes or until cheese is bubbly and lightly-browned.

Category: Meals

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