BrokeAss Gourmet

BrokeAss Gourmet

Damn, That's Kosher: Chicken Tortilla Soup

  • Prep Time 0:20
  • Cook Time 1:00
  • Estimated Cost $14.00
  • 82 Comments

This is an ideal dish to make with leftover shabbat chicken! No chicken lying around? No problem. Either ½ lb. boneless, skinless chicken breast or ¾-1 lb. bone-in chicken breast will do the trick. This has become my all-time favorite meal in a bowl! Iʼve adapted Ina Gartenʼs recipe from Barefoot Contessa at Home.

Ingredients

  • 1 lb. chicken breast on bone or ½ lb. leftover cooked chicken $2
  • ½ white onion, chopped $0.50
  • ¼ cup chopped celery $1
  • ½ cup chopped carrots $0.50
  • 1 large clove garlic, chopped Pantry
  • 2 ½ cups Tabatchnickʼs Kosher chicken stock (freeze leftover) or other canned Kosher chicken stock $2
  • 7 ounces crushed whole tomatoes in puree $1
  • ½ jalapeno pepper, seeded and chopped $1
  • ¼ tsp. ground cumin $1.50 for 1 oz.
  • ¼ tsp. ground coriander seed $1.50 for 1 oz.
  • 1 small bunch cilantro, chopped $1
  • 1 ½ 6” white corn tortilla $2
  • 1¼ tsp. olive oil plus more for sauteeing Pantry
  • salt and pepper Pantry

Directions

  1. Preheat oven to 350 degrees. Brush chicken with olive oil and sprinkle with salt and pepper. Roast for approx. 20-30 minutes or until done.(omit this step if using leftover chicken). 
  2. Meanwhile, heat a little olive oil in a soup pot. Saute onions, celery and carrots for about 10 minutes. Add garlic, tomatoes, stock, jalapeno, spices, cilantro, and salt and pepper to taste. Slice tortillas in half and then into ½ inch strips and add to soup. Stir well, otherwise the tortillas will stick to the bottom of the pot. Simmer 20-30 minutes. 
  3. When chicken is cool enough to handle, shred and stir into soup. Serve with tortilla chips crumbled on top, as well as avocado slices if desired.

Category: Meals

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$5 Dessert: Brown Sugar-Banana Spring Rolls

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $5.00
  • 39 Comments

This is one of those desserts that impresses everyone—and for good reason. These spring rolls are sophisticated-looking and bursting with flavor…so don’t bother telling anyone that they were ridiculously easy to make and cost you almost nothing. Just bask in the praise and thank me later.

Ingredients

  • 4 large egg roll wrappers $2
  • 1 banana $0.50
  • 4 tbsp brown sugar Pantry
  • 4 tbsp shredded coconut $1
  • cinnamon $1.50 for 1 oz.
  • vegetable oil Pantry

Directions

  1. Slice the banana into fourths lengthwise so you have four long pieces of banana. Slice the long pieces in half so you have eight short, thin pieces of banana.
  2. Lay a wonton wrapper on a clean, dry surface. Make a little mound with 1 tbsp of coconut and one tbsp of brown sugar in the center of the wrap. Lay 2 banana slices on top of the mound, sprinkle a dash of cinnamon on the banana and roll up, tucking in the ends of the wrapper, as though making a little burrito. Repeat with the remaining wontons.
  3. Heat about an inch of oil in a medium frying pan over high heat. Cook the spring rolls for 1-2 minutes on each side until golden brown and crisp. Drain on paper towels.
  4. Serve sliced on the bias, garnished with a little more cinnamon.

 

Category: Meals

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Lavash Sandwiches

Lavash sandwiches are perfect when you want a quick, light, portable lunch or dinner. I also love to slice these into think pinwheels and serve them as an appetizer. Vegans can swap out the cream cheese for hummus.

Ingredients

  • 4 pieces lavash or large flour tortillas $2
  • 1/4 cup cream cheese or Neufchatel cheese $2
  • 2 cups arugula, rinsed and dried $2
  • 1 red bell pepper, sliced thinly $1
  • 1 carrot, shredded $0.50
  • 1/2 red onion, thinly sliced $1
  • salt and pepper to taste Pantry
  • few sprigs of fresh dill, chopped $2

Recipe Serves 2 generously

Directions

  1. Divide the cream cheese between the lavash or tortillas and spread evenly, covering the entire thing. Layer the vegetables and dill over the cream cheese and top with salt and pepper.
  2. Serve as a wrap or slice into pinwheels.

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BrokeAss Breakfast: Breakfast Burrito

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $11.50
  • 5 Comments

I have an ex-boyfriend who counts the breakfast burrito among the best things I ever taught him about (along with Netflix and rooftop sunsets). Breakfast and burritos are basically my 2 favorite things to eat, so combining them into one very portable unit seems natural. If you’re feeling festive, serve with chili-dusted sweet potato home fries.

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Ingredients

  • 2 medium flour tortillas $3
  • 4 eggs, lightly beaten $1.50
  • 1 6" chorizo/soyrizo link, crumbled $2
  • 2 scallions, sliced $1
  • 1/2 jalapeno, seeds removed, chopped $1
  • 1/4 cup shredded pepper jack or Monterey jack cheese $2
  • 1 small bunch cilantro, chopped $1
  • 2 tsp vegetable oil, divided Pantry

Recipe Serves 2

Directions

 
  1. Heat 1 tsp of the vegetable oil in a small frying pan over high heat. Cook the chorizo crumbles in the pan for 4-5 minutes, stirring to ensure they cook thoroughly. Set aside.
  2. In a medium frying pan, heat the remaining tsp of oil over medium heat. Add the eggs, jalapeno, and scallions. Stir frequently until the eggs are fluffy and scrambled. Remove from heat.
  3. To assemble the burritos, heat the tortillas briefly, either in a dry frying pan or in the microwave for 30 seconds on high. Divide the cheese, eggs, chorizo and cilantro between the 2 tortillas. Roll up and serve.

Category: Meals

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Seared Ahi over Ginger-Carrot Smash

  • Prep Time 0:10
  • Cook Time 0:15
  • Estimated Cost $11.00
  • 5 Comments

This dish pairs the sexy sophistication of sushi with the comfort of a cooked, smashed root vegetable. Think of it as the culinary equivalent of a candlelit dinner in your pajamas.

This dish calls for freshly cracked pepper—don’t use the pre-ground stuff that comes in a shaker. If you don’t have a real pepper grinder, scoot over to Trader Joe’s and pick up one of theirs for around $2.

Ingredients

  • 2 4-oz. Ahi tuna steaks or 1 8-oz Ahi tuna steak $8
  • 4 large carrots, peeled and chopped into 1" coins $1
  • 1 small piece ginger, peeled and chopped $1
  • 1 tbsp brown sugar Pantry
  • 2 garlic cloves, chopped Pantry
  • 2 scallions, sliced $1
  • freshly cracked pepper Pantry
  • salt to taste Pantry
  • 2 tsp vegetable oil Pantry

Recipe Serves 2

Directions

  1. Bring the carrots and 2 cups water to a rapid boil in a medium saucepan over high heat. Reduce to a simmer and cook, covered for 10 minutes or until carrots are very soft. Add the garlic and ginger to the pot and cook, uncovered for an additional 5 minutes. Drain and return to the pot. Add the brown sugar and salt to taste and mash with the back of a fork or a potato masher until mostly smooth. Set aside.
  2. To prepare the Ahi steaks, Heat the vegetable oil in a large skillet (cast iron if you have it) over high heat. Season the steaks on both sides with salt and cover completely with freshly cracked pepper. Using tongs, set the steaks in the pan and cook for 1-2 minutes on each side, depending on how rare you want them to be. Once cooked, remove from the pan and slice the steaks on the bias.
  3. To serve, divide the carrot smash onto 2 plates. Arrange the sliced tuna steaks atop the carrot smash and garnish with scallions.

Category: Meals

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