BrokeAss Gourmet

BrokeAss Gourmet

DIY Bagels

  • Prep Time 0:15
  • Cook Time 0:30
  • Estimated Cost $3.50
  • 4 Comments

As I rolled out doughnuts for a recent BG post, it occurred to me that I could probably make bagels with the very versatile dough I was using. It turned out I was right. I made plain salt bagels and sesame bagels, but feel free to experiment with poppy seeds, cinnamon and raisins, onions, or whatever else you can fathom. Serve these with regular cream cheese or homemade yogurt cheese for a 100% do-it-yourself breakfast.

Ingredients

  • 1/2 recipe pizza dough  $1.50
  • 1/2 cup sesame seeds $2
  • 1 tbsp vegetable oil for greasing baking sheet Pantry
  • Kosher salt Pantry

Directions

  1. Preheat the oven to 400 degrees F. Grease a large baking sheet with the vegetable oil.
  2. Fill a large pot with water and bring to a boil over high heat.
  3. While water boils, prepare a floured surface for the dough. Cut the dough into 8 equal-sized pieces. Roll each piece into a 6-inch rope and connect the ends of the ropes so you have 8 smallish bagels.
  4. Carefully boil the bagels 2 or 3 a time for about a minute each or until they float. Transfer to a clean plate.
  5. Spread the sesame seeds on a dry plate. Dip 4 of the bagels (1 at a time) into the sesame seeds so the top is covered with seeds. Sprinkle the other half lightly with Kosher salt.
  6. Bake for 10-15 minutes until bagels are golden brown. Carefully turn bagels over and bake for an additional 5 minutes. Serve warm. Makes 8 small bagels.

Category: Meals

Tags:

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

Fresh Yogurt Cheese

  • Prep Time 0:05
  • Cook Time refrigerate overnight
  • Estimated Cost $2.00
  • 4 Comments

I don’t know why more people don’t make yogurt cheese. It’s so simple and the result is so tangy and fresh-tasting. Yogurt cheese is a wonderfully versatile food—equally delicious with fresh herbs, spread on crackers and bread or drizzled with honey and fresh strawberries. It’s also a great substitute for cream cheese—whether in a cheesecake or spread on a bagel.

Ingredients

  • 2 cups plain yogurt (whole milk yogurt is best but light or nonfat will work) $2

Directions

  1. Place a #4 coffee filter inside a pint glass. Pull the edges up and over the rim of the glass so that the filter is suspended inside the glass. Use a rubber band to secure the edges of the filter on the outside of the glass. Fill the filter with the yogurt and cover the top with plastic wrap. Refrigerate overnight.
  2. Discard the liquid that will drain into the bottom of the glass. Scoop the resulting yogurt cheese into a bowl and use however desired.
  3. Makes about 1 1/2 cups yogurt cheese.

Category: Meals

Tags: ,

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

Green Lasagna

  • Prep Time 0:20
  • Cook Time 0:45
  • Estimated Cost $15.00
  • 1 Comment

This is a nice change from a traditional red sauce lasagna. Creamy yet light ricotta blends with the basil and garlic to form sort of a nouveau pesto. Be sure to use plenty of salt so the flavor of the basil really shines.

Ingredients

  • 1 16-oz package wonton wrappers or no-boil lasagna noodles $2
  • 2 cups packed basil leaves $1
  • olive oil Pantry
  • 4 cloves garlic Pantry
  • 1 15-oz container ricotta cheese $3
  • 2 uncooked Italian sausage links (regular or veggie), chopped $5
  • 1 medium white onion, chopped $1
  • 2 cups shredded mozzarella cheese $2
  • 4 cups fresh spinach, cleaned $1
  • salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 400 degrees. Grease a large rectangular pan with a little olive oil and set aside.
  2. In a food processor or blender, combine ricotta, basil, 1/4 cup olive oil, garlic and salt and pepper to taste. Puree until smooth.
  3. Saute the onions over medium heat until light brown. Remove from heat and set aside.
  4. Spoon a little of the ricotta sauce into the bottom of the pan. top with an even layer of noodles. Spoon on more sauce and half of the spinach. Top with noodles, another layer of sauce and the onions and sausage. Top with noodles, more sauce and half of the mozzarella cheese. Top with noodles, sauce and the remaining spinach. Top with one more layer of noodles, the remaining sauce and the remaining mozzarella cheese.
  5. Bake covered with aluminum foil for 30 minutes. Remove foil and cook for the remaining 15 minutes until cheese is brown and bubbly.

Category: Meals

Tags: , ,

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

The Monkey Spanker

It’s time to let you in on a little bartending secret. Don’t get too excited, I’m not about to reveal the source of our ultimate coolness—just a drink making formula that you can adapt to almost anything.

I call it “The 2-1-3”, and here’s what it means:

  • 2 parts main liquor: for now, main liquors will be vodka, or rum.
  • 1 part cordial or liqueur; which will refer to triple sec, peach schnapps, raspberry liqueur, or other flavored cordials.
  • 3 parts juice or mix, although a little more to fill the glass is OK.

Measure in ounces for individual cocktail making, or cups for making pitchers and bowls. Just stick to the 2-1-3 ratio. Remember to make the individual cocktail in a glass full of ice, while large drinks made in pitchers or carafes should be kept separate from ice until ready for service. In either case, a little stir and you’re good to go. No garnish needed.

I figured I’d start you off with some basic everyday drink recipes, but feel free to experiment. Just stick to the formula and see what you can come up with. Now let’s make some drinks!

  • Sex on the Beach: vodka, peach schnapps, cranberry & orange juice (see note*)
  • Woo-Woo: vodka, peach schnapps, cranberry juice
  • Pearl Harbor: vodka, melon liqueur, pineapple juice
  • Melon Ball: vodka, melon liqueur, orange juice
  • Purple Hooter: vodka, Razzmatazz™ (see note**), cranberry juice
  • Rumrita: Rum, triple sec, sweet&sour
  • Tropical Breeze: rum, amaretto, pineapple juice & orange juice
  • Caribean Breeze: rum, peach schnapps, cranberry juice & orange juice
  • Lost in Bermuda: rum, melon liqueur, pineapple juice

Note* In the case of multiple juices or mixes, split the amount so that the total makes 3 parts.

Note** Any rasbperry brandy or schnapps is a fine substitute.

By the way, most of these drinks don’t even have permanent names. Order a sex on the beach at five different bars, and you will likely get five different cocktails. Heck, if you come up with a great combo, try naming it yourself, and order it that way. It goes something like this:

You: Hi, can I have a Monkey Spanker please.

Bartender: I’m sorry, I don’t know that one. Can you tell me what’s in it?

You: Sure, it’s (insert recipe).

Bartender: Wow, that sounds great, I’m going to tell all my friends about it.

(Actual friendliness of bartender may vary. Check local bars for availability)

Next think you know; the Monkey Spanker is all the rage.

Happy Mixing!

Category:

Tags:

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

Bulgur Bowl

  • Prep Time 0:05
  • Cook Time 0:15
  • Estimated Cost $8.00
  • 6 Comments

I adore bulgur, similar to brown rice but made from durum wheat. It’s very inexpensive, high in fiber and is delicious in tabbouleh, pilaf, alongside fish or grilled vegetables, but my favorite way to use it is in the following recipe for the ultimate satisfying yet simple meal. Buy the bulgur in the bulk section to save money (since you won’t be paying for packaging).

Ingredients

  • 1 tbsp olive oil Pantry
  • 1 large carrot, diced $0.50
  • 1/2 white onion, diced $0.50
  • 2 garlic cloves, minced Pantry
  • 1 cup frozen green peas $1
  • salt and pepper to taste Pantry
  • 1 cup dry bulgur $1
  • 1 can black beans, drained $1
  • 1/2 cup shredded pepper jack or cheddar cheese $2
  • 1 small bunch cilantro, roughly chopped $1
  • 4 tbsp sour cream for garnish $1

Recipe Serves 2

Directions

  1. In a large pot, heat oil over medium heat. Add the garlic, carrots, peas, and 1/2 of the onion. Cook until onions are translucent. Add bulgur and cook for another minute. Then stir in 2 cups water and a sprinkle of salt. Cover and reduce to low. Allow to cook for 15 minutes.
  2. Meanwhile, heat the beans in a small pot over medium heat or in the microwave, until heated through.
  3. Once the bulgur is cooked and the beans are hot, divide both between two serving bowls. Top with the remaining chopped onions and cilantro, cheese, and sour cream.

Category: Meals

Tags:

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