BrokeAss Gourmet

BrokeAss Gourmet

Veggie Bin Mac-and-Cheese

  • Prep Time 0:15
  • Cook Time 0:25
  • Estimated Cost $15.00
  • 7 Comments

Macaroni-and-cheese is unhealthy. You will get no argument from me there. I mean, pasta, cheese, butter, bread crumbs? These are not the makings of a healthy dinner. Problem is, it’s really tasty. So tonight, upon developing a craving for some creamy-carb-y goodness, I set about creating a mac-and-cheese that would taste delicious but not leave me feeling sorry/guilty afterward (note: this is a good rule for many things in life). I was successful.

By the way, these are the veggies I had around. No need to only use the listed vegetables—just use what you have on hand.

Ingredients

  • 1/2 lb whole wheat penne $2
  • 2 tbsp plus one tsp. olive oil Pantry
  • 3 tbsp flour Pantry
  • 3/4 cup milk $1.50 for a pint
  • 2/3 cup shredded reduced fat cheddar $3
  • 1 large tomato, diced $1
  • 2 carrots, diced $1
  • 2 cups spinach, cleaned and dried $1
  • 1 head broccoli, including stems, chopped $1
  • 1/2 white onion, chopped $0.50
  • 2 cloves garlic, chopped Pantry
  • 1 small bunch basil, chopped $1
  • 1 tsp chili powder $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1/8 cup breadcrumbs $1.50

Recipe Serves 3-4

Directions

  1. Preheat oven to 400 degrees F. Grease an 8" square casserole pan or pie pan.
  2. Cook pasta in salted water according to package directions. Drain, return to the pot, and set aside.
  3. Heat the 2 tbsp olive oil in a small pot over medium-high heat. Sprinkle in the flour and whisk it together with the oil to form a sticky dough. Slowly whisk in the milk until a roux forms. Add a little water to thin out if necessary. Sprinkle in the cheese and whisk until smooth. Add the chili powder and salt and pepper to taste. Remove from heat and set aside.
  4. Heat the remaining tsp. of olive oil in a frying pan over medium-high heat. Add the onions and garlic and cook until soft, about 1 minute. Add the broccoli, carrots and spinach and cook for 2-3 minutes or until carrots become slightly soft. Remove from heat and set aside.
  5. Pour the cheese sauce over the pasta and stir well to coat. Stir in the cooked vegetables, tomato and the basil. Pour the entire mixture into the prepared pan and sprinkle the breadcrumbs over the top.
  6. Bake for 12-15 minutes until breadcrumbs become crisp and the top is slightly browned.

Category: Meals

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Fig and Caramelized Onion Pizza

  • Prep Time 0:15
  • Cook Time 0:15
  • Estimated Cost $10.50
  • 5 Comments

As you know, I love figs, as well as pizza …so I figured there was no reason I couldn’t have figs on pizza. Turned out I was seriously onto something as the heat of the oven drew out the figs’ sugars and it was like eating pizza with perfect little bites of fig jam. This pizza is intentionally light on cheese so as to accentuate the other delicious toppings.

Ingredients

  • 1/2 recipe pizza dough $1.50
  • flour for rolling and dusting pan Pantry
  • 1 medium tomato, diced $0.50
  • 3 cloves garlic, minced Pantry
  • 1 small bunch basil leaves, chopped $1
  • 4 fresh figs, sliced $4 for a carton
  • 1 small white onion, sliced $0.50
  • 1/2 cup fontina cheese, shredded $3
  • 1 tbsp olive oil Pantry
  • salt and pepper to taste Pantry

Recipe Serves 2-3

Directions

  1. Preheat oven to 475 degrees F and lightly flour a baking or pizza pan.
  2. Heat olive oil in a medium frying pan over medium heat. Add onion slices and allow to cook slowly, stirring infrequently, until they caramelize. This should take several minutes.
  3. In a small bowl, combine tomatoes, garlic, basil, salt and pepper. Set aside.
  4. Roll dough out on a floured surface into a 10" circle. Transfer to pan. Top with tomato mixture, followed by the cheese. Top with fig slices and caramelized onions.
  5. Bake for 12-15 minutes or until crust is crisp and cheese is melted and brown.

Category: Meals

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Grilled Sausages with Lemon-Parsley Quinoa and Strawberry-Fig Relish

  • Prep Time 0:15
  • Cook Time 0:10
  • Estimated Cost $16.50
  • 11 Comments

I almost kissed the guy at the farmers market when he offered me the 2 remaining baskets of figs at a seriously discounted price. I look forward to fresh figs all year and, while I’m perfectly happy just eating them plain, stem and all, this relish is awesome.

Ingredients

  • 2 fully-cooked sausages, any kind $4
  • 1 tsp olive oil Pantry
  • 6 large fresh figs $4
  • 4 large fresh strawberries $2
  • 1 small bunch basil leaves $1
  • 2 tbsp apple cider vinegar $3 for a 16 oz.
  • 2 cloves garlic, chopped Pantry
  • 1 cup quinoa $2
  • 1 small bunch parsley, chopped finely $1
  • juice and zest of 1 lemon $0.50
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Cook quinoa according to directions. Set aside.
  2. Slice sausages on the bias. Heat the olive oil in a grill pan or heavy frying pan over high heat. Cook sausages until marks appear. Flip and cook on the other side.
  3. In a food processor or blender, combine 5 of the figs, the strawberries, the basil, one clove of garlic and the cider vinegar. Puree until smooth with small chunks. Season with salt and pepper.
  4. Toss slightly-cooled quinoa with the lemon, remaining garlic, and parsley.
  5. To assemble dish, make a mound of quinoa on each plate. Spoon the relish around the edge of the quinoa and arrange the sausage slices atop the quinoa. Top each mound with half of a fig and a little more basil for garnish.

Category: Meals

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Soba Noodles with Shrimp, Vegetables and Spicy Red Pepper Sauce

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $19.50
  • 7 Comments

Last week at the farmers market I lingered near the cool Afghan specialty foods stand, tasting the different samples of breads with special chutneys and yogurts. Finally, I decided to buy the jalapeno-red pepper jelly, knowing it would be delicious with cream cheese and crackers or as a glaze over chicken or fish. As a bonus, it also made the perfect simple sauce for this fresh, healthy stir fry. Substitute chicken, tofu or even salmon for the shrimp if you are so inclined.

Ingredients

  • 1/2 lb. soba noodles or whole wheat spaghetti $2
  • 1 tbsp vegetable oil Pantry
  • about 10 large raw shrimp, deveined and tails removed $5
  • 4 cloves garlic, minced Pantry
  • 1 small white onion, sliced $0.50
  • 4 cups spinach $1.50
  • 2 carrots, sliced on the bias $1
  • 1 small head broccoli, cut into florets $1
  • 1 small piece ginger, peeled and minced $0.50
  • 1/8 cup sliced, toasted almonds $2
  • 4 tbsp red pepper jelly $6 for 10 oz.
  • 1 small bunch cilantro, chopped $1

Recipe Serves 2-3

Directions

  1. Cook noodles according to package directions in salted water. Set aside.
  2. Heat vegetable oil in a large frying pan or wok over high heat. Add onions and cook for 1-2 minutes. Add garlic, broccoli, carrots and spinach. Cook for 1-2 minutes. Add shrimp and ginger and cook for 1 minute. Pour red pepper jelly over the entire mixture and cook just until shrimp turn pink and firm. Toss entire mixture with noodles, almonds, and cilantro. Serve hot.

Category: Meals

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Spinach-Almond-Egg Pizza

  • Prep Time 0:30
  • Cook Time 0:15
  • Estimated Cost $15.00
  • 6 Comments

Months ago I had lunch with my friend Jason at Pizzeria Delfina in San Francisco. The pizza of the day featured garlicky broccoli rabe and a whole egg—a concept that struck me as bizarre yet exciting. When we were served, I was delighted by how the yolk oozed out and combined with the other ingredients to form an impromptu sauce atop the pizza. My version takes advantage of the gorgeous fresh heirloom tomatoes and farm-fresh eggs I found at the farmers market last week.

Ingredients

  • 1/2 recipe pizza dough $3.50
  • flour for rolling Pantry
  • 1 cup cherry tomatoes, halved $1
  • 1 small bunch flat-leaf Italian parsley, chopped, a bit reserved for garnish $1
  • 3 cloves garlic, chopped Pantry
  • 2 tbsp olive oil Pantry
  • 2 cups spinach, rinsed and dried $1
  • 3/4 cup shredded Asiago cheese $4
  • 1 egg $1.50 for 6
  • 1/8 cup toasted, sliced almonds $2
  • salt and pepper to taste Pantry

Recipe Serves 2-4

Directions

  1. Preheat oven to 475 degrees F.
  2. In a small bowl, combine halved tomatoes, garlic, olive oil, and parsley. Season well with salt and pepper. Set aside.
  3. Roll pizza dough out on a floured surface into a circle about 9" in diameter. Place onto a baking sheet or pizza pan. Spread tomato mixture over the dough, leaving about an inch of crust at the edges. Top with the Asiago, spinach, and almonds. Carefully crack an egg in the middle of the pizza, being careful to keep the yolk intact.
  4. Bake for 12-15 minutes or until the edges of the crust are brown and the cheese is melted and bubbly.
  5. Just before serving, run a knife gently through the top of the still runny yolk and let it run over the pizza. Garnish with more parsley. Cut into wedges and serve.

Category: Meals

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