BrokeAss Gourmet

BrokeAss Gourmet

Tom Kha Gai

  • Prep Time 0:20
  • Cook Time 0:30
  • Estimated Cost $13.50-$17.00
  • 8 Comments

On Sunday I had the pleasure of helping with a soup-off in the home of Gourmet Gastronomer blogger Danny Gabriner. Several people, (including me), submitted recipes, which were voted on by Gourmet Gastronomer readers. The top 4 were prepared and served at an awesome daytime party at Danny’s house. I showed up early to help and was put in charge of a very nontraditional version of Tom Kha, a luscious chicken-coconut soup. The recipe’s creator, Michael, called for a flavorful and creamy coconut broth and a variety of garnishes including shredded chicken, fried plantains, minted peas, and caramelized fennel. While it was absolutely delicious, it provoked in me a craving for traditional Tom Kha Gai.

As I tipsily walked home from Danny’s (3 glasses of wine on an unusually sunny day will have that effect…), it occurred to me that Tom Kha Gai is totally BrokeAss. Score.

Ingredients

  • 2 14-oz. cans chicken or vegetable stock $2
  • 2 carrots, peeled and sliced $1
  • 2 cloves garlic, minced Pantry
  • 1 12" stalk lemongrass, cleaned and sliced thinly $1
  • 1 2" piece ginger, peeled and minced $1
  • 1 red bell pepper, seeded and chopped $1
  • 6 large white button mushrooms, cleaned and sliced $1
  • 1 14-oz. can regular coconut milk $1.50
  • 1 skinny chile (jalapenos work), seeded and minced $1
  • 2 boiled chicken breasts, shredded or 8 oz. tofu, cubed $5/$1.50
  • 1 small bunch fresh cilantro, chopped $1
  • 1 small bunch fresh mint, chopped $1
  • 1 lime cut into wedges $0.50
  • 1 tbsp vegetable oil Pantry
  • salt to taste Pantry

Recipe Serves 2

Directions

  1. Heat the oil in a large soup pot over medium heat. Add the lemongrass and garlic and cook 1-2 minutes, stirring frequently. Add the carrots, bell pepper, mushrooms, and ginger and cook for 3-4 minutes until very fragrant. Add the stock plus 1 can of water and stir well. Allow to simmer uncovered for 20 minutes.
  2. Stir in the coconut milk and salt to taste. Add the chicken/tofu and allow to cook for another 5 minutes.
  3. To serve, ladle into bowls and garnish with mint, cilantro and a squeeze of lime.

Category: Meals

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Senorita Black’s Empanada Emporium

  • Prep Time 0:45
  • Cook Time 0:40 (plus 12 hours in the slow-cooker)
  • Estimated Cost $17.00 ($.85 per empanada)
  • 8 Comments

I’m fascinated with Spanish culture. I love hearing the rapid and intrinsic passion when played from a Spanish guitar I love the vibrant colors found in clothes, pottery and flowers. I love the hot-looking men, the beautiful women and the succulent and spicy food. Upon visiting Spain a couple of years ago, I became submerged in the world of tapas. Tapas are bite size morsels of goodness, varying in ingredients, designed to curb a Spaniard’s appetite before sitting down to big dinner, which comes late in the evening.

Like a moth to a flame, I found myself seeking out tapas recipes, which is how I discovered empanadas—small meat pies (although the filling inside can also be 100% vegetarian-just sub 2 cans of cooked black beans for the meat and/or double up on the bell peppers and use other fresh ingredients like spinach or carrots.

If you’re looking for something hot, quick and healthy, try making empanadas. I’ve used them as a bartering tool for legal advice, website design, and yard work. I double up on the recipe whenever I make them, because they’re real crowd-pleasers!

Ingredients

  • ½ pound of chicken thighs (I like the darker meat, but chicken breasts work too) or ½ pound of pork tenderloin $4.00
  • 1 chicken bouillon cube, or 8 oz can chicken stock $1.50
  • 2 Tbsp olive oil plus more for greasing cookie sheet Pantry
  • 1 garlic clove Pantry
  • salt (a few pinches) Pantry
  • pepper (multiple pinches) Pantry
  • cumin (multiple pinches) $1.50 for 1 oz
  • 1 hot pepper, ie: jalapeno, with seeds. (1/2 used when cooking meat and the other ½ for later) $1.00
  • 2 sweet onions (1 for cooking with meat and one for later) $1.00
  • 1 fresh bunch of cilantro (use the flowery portion and some of the stalk) $1.00
  • 1 red bell pepper $1.00
  • 1 green or yellow pepper $1.00
  • 1 cup shredded jack or cheddar cheese $3.00
  • 2 packages of discos (empanada dough). You can find these in the frozen food section at your local Spanish grocery store $2.00

Directions

  1. Leave the discos out at room temperature until defrosted (at least an hour) and then put them into the refrigerator until you’re ready to use them.
  2. Place the first nine ingredients into a slow cooker (I have a crock pot I picked up for $5 at the Thrift Store. Cook on the lowest heat setting for 12 hours. It works well to do this overnight.
  3. Remove meat and residual onion and drain liquid. Pull the meat off of the bones and put it into a large bowl.
  4. Preheat oven to 350 - 400 degrees, depending on your oven. 
  5. Finely chop, or use a food processor (my food processor was yet another empanada barter) to cut up the second onion, peppers, and cilantro. Stir these ingredients in with the meat.
  6. Use a table spoon of filling and place into the middle of each round of empanada dough, add cheese. Fold over and lay onto lightly greased (olive oil works) cookie sheet. Use the back of a fork to close the ends together; making a decorative pattern. Set timer for 20 minutes. Flip empanadas over and bake for another 20 minutes, or until each side is golden brown. Yum.
  7. Eat while hot, or refrigerate for later and reheat. I’ve even frozen them.

Makes 20 small empanadas.

One more tip: I love dipping my hot empanadas into a bowl of cool guacamole.

Category: Meals

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Damn, That's Kosher: Chipotle Meatballs

  • Prep Time 0:20
  • Cook Time 0:30
  • Estimated Cost $19.65
  • 4 Comments

Definitely in the comfort food category, especially if you like Mexican food. This dish whips up super fast, and all you need is some salsa, chips and guacamole! Hint: Freeze the leftover chipotle peppers to lengthen their usability.

Ingredients

  • 2 fresh plum tomatoes, coarsely chopped $1
  • ½ small white onion, coarsely chopped $1
  • 1 clove garlic Pantry
  • ½ tsp canned chipotle chile peppers, minced $2.15 for 7 oz
  • ⅛ tsp ground cloves $1.50 for 1 oz
  • 1 tsp vegetable oil Pantry
  • ½ lb. kosher ground beef $4
  • 2 tbsp fresh breadcrumbs or panko breadcrumbs $3 for 12 oz
  • 1/4 egg, lightly beaten $1.50 for 6
  • ⅜ tsp dried oregano $1.50 for 1 oz
  • salt and freshly ground pepper Pantry
  • 2 ¼ tsp. drained capers $2 for 6 oz
  • 4 cups freshly-cooked white rice $2

Recipe Serves 2

Directions

  1. Puree tomatoes, onion, garlic, chipotle pepper, and cloves in a processor or blender until almost smooth. Heat oil in a heavy medium-sized saucepan over medium-high heat. Add tomato mixture. Cover and simmer about 10 minutes. Season to taste with salt and freshly ground pepper. Reduce heat.
  2. In a large bowl, combine beef, breadcrumbs, egg, oregano, ¼ tsp. salt, about 6 grinds of black pepper, and capers. Using hands, form 1 rounded tablespoonful of mixture into meatballs.
  3. Bring sauce back to a simmer, and add meatballs. Cover and simmer until they are cooked through, about 20 minutes. Serve over the white rice.

Category: Meals

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$5 Dessert: BrokeAss Balls

Snicker all you want at the name of this recipe (“heh heh…balls”), but make no mistake, these balls are good. We actually first created them one morning when we needed a quick breakfast, but found that they work equally well with coffee or cocoa for a simple, satisfying dessert. They’re not pretty in the least but they they are delicious and also contain nice amounts of protein and fiber. We like to make a on Sunday night and snack on them throughout the week.

Tip: For the best prices on things like oats and raisins, bag your own in the bulk section.

Ingredients

  • 1 1/2 cups rolled oats $1.50
  • 2 tbsp honey Pantry
  • 3 tbsp peanut butter Pantry
  • 1/2 tsp cinnamon $1.50 for 1 oz
  • 1/4 cup raisins $1.50

Directions

  1. Stir together all ingredients and divide into 1 tbsp balls. If you're feeling fancy, roll in unsweetened cocoa.

Makes about 10 balls.

Category: Meals

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Ginger Peanut Soup

  • Prep Time 0:10
  • Cook Time 0:30
  • Estimated Cost $11.50
  • 14 Comments

Do you ever find yourself feigning affection for spring rolls, just so you can get closer to their more desirable sister, peanut sauce? Do you neglect the jelly side of childhood’s classic P.B. & J. sandwich? Are you the type of person who eats all the peanuts out of the trail mix, instead of the fake M&M’S?! If so, then this is the soup you have been waiting for! A simple, frugal and flavorful feast, this recipe is a hit with anyone who is a friend to the world’s most famous nut-impostor: the peanut (this bad boy is actually a legume!). Packed with way more nutrition than any Snickers or Payday bar, this soup is a veggie-friendly way to meet your protein needs, not to mention get some nervous system-lovin’ B vitamins and wrinkle-fightin’ Coenzyme Q10! A bold and alluring blend of spicy and sweet flavors, this soup is sure to comfort and excite your taste buds (and your wallet.)

FYI, organic peanut butter is HIGHLY recommended, as conventional peanuts are heavily sprayed with pesticides and herbicides, and that is no good for your tummy or your wallet (yuck!).

This recipe is adapted from How It All Vegan by Tanya Barnard & Sarah Kramer.

Ingredients

  • 1 1/2 cups broccoli florets $2
  • 2 medium-sized carrots, cut into coins $1
  • 1 tbsp. fresh ginger, grated $1
  • 4 cloves garlic, chopped Pantry
  • 1/2 tsp. cayenne pepper $1.50 for 1 oz
  • 1/2 tsp. dried basil $1.50 for 1 oz
  • 1/4 tsp. crushed red pepper $1.50 for 1 oz.
  • 1/2 tsp. salt Pantry
  • 1/2 tsp. pepper Pantry
  • 2 tbsp. olive oil Pantry
  • 1 14-oz can vegetarian vegetable stock $1
  • 1 28-oz can diced tomatoes $2
  • 6 tablespoons peanut butter Pantry

Recipe Serves 4

Directions

  1. In a large soup pot, heat the olive oil over medium heat and sauté the broccoli, carrots, ginger, garlic and spices until veggies are tender.  Add the stock, tomatoes, and peanuts butter.  Reduce heat and simmer for 20 minutes, stirring occasionally.

Category: Meals

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