BrokeAss Gourmet

BrokeAss Gourmet

Grilled Pepperjack, Bacon and Heirloom Tomato Sandwich

  • Prep Time 0:05
  • Cook Time 0:06
  • Estimated Cost $8.00
  • 2 Comments

In keeping with the National Grilled Cheese Day theme, here’s a slightly more traditional take on the classic tomato soup accompaniment. I love pepperjack cheese, so that’s what I used here, but an aged white cheddar or a smoked Gouda would also work nicely.

Ingredients

  • 4 thick slices of rustic bread $1.50 for a loaf
  • 2 generous slices pepperjack cheese $3 for 8 oz.
  • 1 small heirloom tomato, sliced $1
  • 4 slices thick-cut bacon, cooked and cut into thirds $1.50 for 1/2 lb.
  • freshly-cracked pepper Pantry
  • 1 tbsp. butter $1 for a stick

Directions

  1. Layer cheese, tomatoes, bacon and pepper between bread to make 2 sandwiches.
  2. Heat butter over medium-high heat in a large frying pan. Cook 2-3 minutes one each side until cheese is melted, and bread is golden-brown.
  3. Serve hot, cut on the diagonal.

Category: Meals

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Grilled Ricotta, Fruit and Salami Sandwich

  • Prep Time 0:05
  • Cook Time 0:06
  • Estimated Cost $13.00
  • 2 Comments

On Twitter, of all places, I learned that today is National Grilled Cheese Day. I wouldn’t have known otherwise, but I am happy to celebrate this wonderful holiday.

I happen to be in the throes of a love affair with salami right now. Seriously, I can’t believe I haven’t been eating this wonderful treat my entire life, so obviously, I had to include it in this recipe. Feel free to mix up the fruit (predictably, I used figs). Soft goat cheese would also make a nice substitute for the ricotta.

Ingredients

  • 4 thick slices of rustic bread $1.50 for a loaf
  • 4 tbsp ricotta cheese $4 for 10 oz.
  • 6 slices salami $3 for 3 oz.
  • 2 figs, sliced $3 for a carton
  • 1/2 peach, sliced thinly $0.50
  • 1 tbsp. butter $1 for a stick
  • freshly cracked pepper Pantry

Recipe Serves 2

Directions

  1. Spread ricotta on all four slices of bread. To assemble sandwiches, layer peach slices, fig slices and 3 salami slices and generous sprinkles of pepper between two pieces of bread. Repeat with remaining bread.
  2. Melt butter over medium-high heat in a large frying pan. Cook sandwiches at the same time for 2-3 minutes on each side, until bread is crisp and golden on the outside and the fruit begins to soften. Flip sandwiches with a spatula and cook until second side of bread is golden and crisp (cook one-at-a-time if you are using a small frying pan).
  3. Serve hot, sliced on the diagonal.

Category: Meals

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Baked Samosas with Peach Chutney

  • Prep Time 0:20
  • Cook Time 0:12
  • Estimated Cost $12.25
  • 5 Comments

Let me set the scene for you: around 6 PM I was driving home from work. I was exhausted, cranky and starving. I was craving samosas and seriously considered stopping in at my neighborhood Pakistani restaurant, but honestly, I was in no condition to wait in a line.

As I tried to mentally picture the contents of my fridge, I realized that I had most of the makings of samosas already. I figured I’d swap in sweet potatoes for the traditional white potatoes and egg roll wrappers for the usual pastry and bake them instead of deep-frying.

Bottom line: half-an-hour later, I was a different girl.

Ingredients

  • 10 large egg roll wrappers $1.50 for 30
  • 1 sweet potato, diced $0.50
  • 2 cups spinach leaves, cleaned and dried $1
  • 2 cloves garlic, minced Pantry
  • 1/2 white onion, diced $0.50
  • 1/2 cup frozen green peas $1.50 for 10 oz.
  • 3 oz. tofu, cubed $1.50 for 10 oz.
  • 1 tsp. curry powder $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1/2 white peach, pit removed, flesh coarsely chopped $0.75
  • 1 small bunch cilantro $1
  • 3 tbsp sweet chili sauce $2 for 10 oz.
  • 1 small piece ginger, peeled and minced $0.50
  • 2 tsp olive oil plus more for pan and brushing Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
  2. Heat the 2 tsp olive oil in a large frying pan over medium-high heat. Add onion and garlic and cook for 1-2 minutes, until fragrant. Add sweet potato, tofu, spinach, green peas, curry powder and salt and pepper, stirring to ensure spices coat the vegetables and tofu completely. Cook for 6-8 minutes or until sweet potatoes start to soften. Remove from heat and transfer to bowl.
  3. To assemble samosas, set an egg roll wrapper on a clean, dry surface. Wet the edges using a spoon or pastry brush and then put about 3 tablespoons of filling in the center of the wrapper. Gather the corners of the wrapper and press together. There isn't much art to this part--just seal them and let them fall where they will. Repeat until all wrappers and filling are used up. Transfer samosas to baking sheet.
  4. Brush samosas lightly with olive oil, coating the wrappers evenly. Bake for 10-12 minutes or until samosas are golden brown.
  5. While samosas bake, make the chutney: combine peach, cilantro, ginger and chili sauce in a food processor until chunky but incorporated.
  6. Serve the samosas hot with the sauce alongside for dipping.

Category: Meals

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Salami Pizza

  • Prep Time 0:15
  • Cook Time 0:15
  • Estimated Cost $14.00
  • 5 Comments

At 3 AM, after an evening of libations, I am totally game for a greasy, cheesy slice of pizza. Before that point, however, I tend to prefer a classier pie. This sophisticated pizza is perfect in thin wedges with a glass of chardonnay, or in bigger pieces with a green salad as a complete meal.

Ingredients

  • 1/2 recipe pizza dough $1.50
  • 8 slices salami $3 for 3 oz.
  • 1/2 onion, sliced $0.50
  • 1 small heirloom tomato, cut into chunks $1
  • 1/4 cup ricotta $4 for 10 oz.
  • 1/4 cup shredded Parmesan $4 for 10 oz.
  • freshly ground pepper to taste Pantry
  • 2 tsp olive oil Pantry

Recipe Serves 2-4

Directions

  1. Preheat oven to 450 degrees F. Lightly dust a pizza pan or baking sheet with flour.
  2. Heat olive oil in medium frying pan over medium heat. Add onions and allow to caramelize, about 10 minutes. Remove from heat.
  3. On a floured surface, roll pizza dough out into a 10-12" circle. Transfer dough to pizza pan or baking sheet.
  4. Using a rubber spatula or butter knife, spread the ricotta over the dough, leaving about 1" edge for a crust. Spread out the salami slices evenly throughout the pizza. Scatter the caramelized onions and tomato chunks in between the salami slices. Sprinkle the whole thing with the Parmesan and a sprinkling of freshly ground pepper.
  5. Bake for 12-15 minutes or until crust is golden and cheese is browned in spots.
  6. Cut into wedges and serve.

Category: Meals

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Cold Tomato Sauce Over Pasta

  • Prep Time 0:15
  • Cook Time 0:08
  • Estimated Cost $16.00
  • 3 Comments

In my opinion mid-summer is the best time of the year for vegetables. There are more things I love at the height of the season than at any other time of the year. While at the farmers market this weekend I saw some good looking little tomatoes for $.50/lb, which I sampled and couldn’t pass up. I used them to make this sauce and served it over pasta. The key is to get really ripe tomatoes from a farmers market – I’ve never had a halfway decent supermarket tomato, and even the best from the supermarket don’t compare with even mediocre market ones.

Ingredients

  • 2 lbs tomatoes $2 ($.50 / lb isn't always realistic)
  • 1 small sweet red onion $1
  • 1 bunch basil $1
  • 1/2 small wedge Parmesan $6 / wedge
  • 1 lb short pasta (penne, fusili, ect.) $2
  • 2 Tbsp olive oil Pantry
  • 1 tsp salt Pantry

Directions

  1. Bring a large pot of water to a boil over high heat. Salt it, and add the pasta and cook until al dente, about 8 minutes depending on type.
  2. Chop the tomatoes into 1/2 inch pieces. Coarsely chop the onions and cube the Parmesan in 1/8 inch cubes. Combine all three in a large bowl with the olive oil and salt and mix well. Let stand for 10 minutes.
  3. Once the pasta is done serve the sauce over it at room temperature with a big handful of torn basil. Summer on a plate!

Category: Meals

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