BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:30

Cook Time 0:05

Banh Mi (Vietnamese sandwiches) have long been recognized by BrokeAsses as a cheap, filling and delicious lunch option. Now you can make them at home with fresh, inexpensive ingredients—many of which you likely have on hand already.

• ingredients
• 1 carrot $0.50
• 1/2 cucumber $0.50
• 1/4 cup rice vinegar $2 for 12 oz.
• vegetable oil for grill or grill pan Pantry
• 1/2 lb. skirt steak cut into 4“x1” strips $3
• pinch each of salt and pepper Pantry
• 4 tbsp mayonnaise Pantry
• 2 tsp Asian chili sauce $1.50 for 8 oz.
• 1 handful cilantro $1 for a bunch
• 1 handful mint $1 for a bunch
• 1 jalapeño, sliced into rings $0.50

• 2 baguette sandwich rolls, sliced lengthwise $1

Total Cost of Ingredients $11

Directions

Use a vegetable peeler to slice carrot and cucumber into very thin slices. Place sliced vegetables in a small bowl and cover with rice vinegar. Refrigerate for 20 minutes.

Meanwhile, brush a grill or grill pan with vegetable oil and bring to high heat.

Season steak well with a pinch each of salt and pepper. Cook skirt steak for 2-3 minutes on each side, or until dark grill marks appear and steak becomes juicy. Remove from heat.

Mix together mayonnaise and chili sauce. Set aside.

To assemble sandwiches, spread each half of the baguette rolls with the aioli mixture. Layer the steak slices, carrot, cucumber, cilantro, mint and jalapeño slices on the bottom slices. Cover with the baguette tops.

Serve immediately.

Makes 2 large sandwiches.

Prep Time 0:25

Cook Time 0:20

Poached eggs are one of my brunch-time favorites, but it can be really tricky to get them just right, which is why I was so excited when I found this link. Thanks to WikiHow, my somewhat unsuccessful egg-poaching career took a turn for the better.

Fresh, in-season asparagus melds perfectly with rich, runny poached eggs, creating kind of an impromptu hollandaise-like sauce as you eat it. I like to add red chili flakes for spice, but feel free to forgo them if you’re not a fan.

Note: this dish does require a bit of patience and careful timing, so make it for someone deserving of your efforts.

• ingredients
• 1 bunch (30-40 stalks) fresh asparagus, tough ends removed $3
• 2 shallots, peeled and sliced into thin rings $1
• 2 tbsp olive oil Pantry
• salt and pepper Pantry
• 4 fresh eggs $1.50 for 6
• 1 tomato, cored and chopped $0.50
• pinch red pepper flakes 1.50 for 1 oz.

Total Cost of Ingredients $7.50

Directions

Preheat oven to 375 degrees F.

Spread asparagus on a baking sheet. Spread shallots in one corner of the sheet, away from the asparagus. Drizzle both generously with olive oil. Sprinkle the asparagus with salt and pepper.

Roast in oven for 18-20 minutes, checking periodically to make sure shallots don’t get too dark (if they begin to brown, remove from baking sheet using tongs and set on a plate).

About 5 minutes before the asparagus and shallots are finished roasting, poach the eggs. This can be tricky, so follow the directions in this link.

Divide the roasted asparagus between 2 plates and top each pile with 2 poached eggs. Top egg with roasted shallots and fresh tomato. Sprinkle a pinch of red pepper flakes over each plate for color and spice.

Serves 2.

Prep Time 0:45

Cook Time 0:22

I think this is what peppermint patties are supposed to taste like—sweet, rich chocolate entwined with cool, crisp mint. Except you’ll find no peppermint extract or fake chocolate coating here. This cake is 100% real and 300% delicious. Perfect at the end of a dinner party or a picnic.

Note: you need a food processor for this recipe.

• Ingredients
• 1 cup unsalted butter, divided (2 sticks) $2
• 1 cup white sugar Pantry
• 1/2 cup dark cocoa powder $4 for 8 oz.
• 2 eggs $1.50 for 6
• vanilla extract $4 for 4 oz.
• 1 1/2 cups flour Pantry
• 1 3/4 tsp baking powder Pantry
• 1/2 tsp salt Pantry
• 1 large handful (about 1/2 cup) fresh mint leaves plus more for garnish $1 for a bunch
• 2 cups powdered (confectioner’s) sugar $1 for 16 oz.
• 2 tbsp heavy cream $1.50 for 1/2 pint
• chocolate sprinkles or jimmies $2 for 4 oz.

Total Cost of Ingredients $17

Directions

Preheat oven to 375 degrees F. Lightly grease an 8” round cake pan and set aside.

In a food processor or stand-up mixer, cream 1/2 cup (1 stick) butter with regular sugar. Add cocoa powder, eggs and 2 tsp vanilla and beat until creamy. Stir in flour, baking powder and salt until incorporated. Scrape into prepared pan and bake for 18-22 minutes or until cake springs back when lightly pressed in the center. Allow to cool completely (Note: this can be expedited by carefully removing cake from pan and placing it on a cool plate in the freezer for 10 minutes).

While cake bakes, beat remaining butter in a food processor. Add mint, 1 tsp vanilla and powdered sugar and let machine run for 1-2 minutes. Add cream and run machine for another 1-2 minutes or until very creamy. Refrigerate until ready for use.

Once cake has cooled, slice horizontally so that you have 2 thin round cakes.

Place one cake round on a plate or cake stand. Cover completely with icing (top and sides) and place remaining round on top of iced cake. Ice thoroughly (top and sides) so that it looks like 1 uniform iced cake.

Garnish with chocolate sprinkles and mint leaves. Cut into wedges and serve.

Serves 6-8.

Prep Time 0:25

Cook Time 0:06

If you claim to hate eggplant, I double-dog-dare you to try this pizza. Hell, I triple-dog-dare you. Seriously. That slimy, spongy texture that so many people associate with this innocent vegetable disappears when the eggplant is roasted over an open flame. It’s replaced with a silky, smoky, rich result, substantial enough to act in place of tomato sauce on these grilled flatbread pizzas.

This dish would work well with feta or goat cheese in place of the mozzarella and parsley or basil in place of the mint. Feel free to experiment.

Also, there’s something about grilled flatbread that just begs for al fresco dining. Maybe with a glass of chilled prosecco…I’m just saying.

• ingredients
• 1 medium eggplant about 7-8” long $0.50
• 2 cloves garlic, minced finely Pantry
• 1 tbsp olive oil plus more for grill Pantry
• salt and pepper to taste Pantry
• flour for rolling Pantry
• 1/2 recipe pizza dough $1.50 for a whole recipe
• 4 oz. fresh mozzarella (mozarella di bufala), sliced into thin medallion-sized pieces $3 for 8 oz.
• 2 Roma tomatoes, sliced $1
• few pinches red chili flakes $1.50 for 1 oz.
• 1 small bunch mint leaves, chopped $1

Total Cost of Ingredients $8.50

Directions

Bring the flame of a burner on a gas stove or an outside grill up to high. Hold the eggplant with tongs (make sure they have are heatproof where your hands go—otherwise put a towel or potholder between your hands and the tongs) and hold it over the flame for 2-3 minutes per side, rotating to make sure the entire eggplant gets roasted. The skin should be completely brown and blistered and the flesh should be very soft. Once eggplant has completely roasted, run it under cold water until cool enough to touch and carefully peel off the skin and discard. Place the soft skinless flesh in a small bowl and mash with the back of a fork until very soft. Stir in garlic, olive oil, salt and pepper to taste. Set aside.

On a floured surface, divide the pizza dough into 4 small balls. Use a rolling pin to roll each one into a 6” circle and set aside on a floured surface.

Brush a grill or grill pan lightly with olive oil and bring to medium-high heat. Carefully lay dough rounds on the surface of the grill (working in batches if using a grill pan or a small grill). Allow to cook on one side until dark grill marks appear and crust becomes somewhat crisp. Flip using tongs and spread a thick layer of the eggplant mixture over each dough round. Top eggplant with a few slices each of mozzarella and tomato. Reduce heat to medium and cover grill or grill pan (if your grill pan doesn’t have a cover, use a baking sheet or frying pan big enough to cover it). Cook 2-3 minutes, until cheese begins to melt. Check the bottom of the crust periodically during cooking to avoid burning.

Once flatbreads have finished cooking, sprinkle with red chili flakes and chopped mint. Cut into wedges and serve hot or room temperature.

Makes 4 6” flatbreads.

Prep Time 0:25

Cook Time 0:10

This quick Malaysian street noodle dish is just the thing when you have to feed a hungry group on a serious budget. Fresh Chinese wheat noodles can be found in 1-lb bags at most Asian grocery stores (attention San Franciscans, I buy mine here) and are amazingly versatile.

I took some liberties with the sauce here—most Mee Goreng dishes contain ketchup but I just can’t seem to get behind that. If you can’t find lemongrass, try adding the zest of a lemon or lime.

Also, feel free to add shrimp, tofu, chicken, beef—whatever. The dish doesn’t need it but it will gladly accommodate it!

• ingredients
• 1 lb fresh Chinese wheat noodles $1.50
• 2 tbsp vegetable or canola oil Pantry
• 1 small piece ginger, minced (about 2 tsp)
• 3 cloves garlic, minced Pantry
• 1 stalk lemongrass (dry tops removed), sliced thinly $1 for a bunch
• 1/2 red onion, diced finely $0.50
• 3 tbsp hoisin sauce $2 for 8 oz.
• 2 tbsp brown sugar Pantry
• 2 tsp Asian chili sauce plus more for garnish $2 for 12 oz.
• 2 carrots, sliced thinly or shredded $0.50
• 1 small bunch cilantro leaves, chopped $1
• 1 small bunch mint leaves, chopped $1
• 1 green jalapeño, sliced into rings $0.25

Total Cost of Ingredients $9.75

Directions

Cook noodles in boiling salted water for 6-7 minutes or until they begin to float. Drain and rinse. Set aside.

While noodles cook, heat 2 tbsp vegetable oil in a large frying pan over medium heat. Add ginger, garlic, lemongrass and onion and cook for 2-3 minutes until onions are very fragrant but before they begin to brown.

Add hoisin sauce, brown sugar and Asian chili sauce. Stir well.

Increase heat to high and add cooked noodles. Toss in sauce to coat, using tongs. Allow noodles to cook, stirring noodles very little to allow them to develop light charring in spots. Turn noodles using tongs at least once to encourage browning throughout.

Once noodles in sauce have finished cooking, toss in carrots, cilantro, mint and jalapeño.

Serve immediately, garnished with more chili sauce if desired.

Serves 4-6.

Prep Time 0:30

Cook Time 0:28

My friend Paul likes to tease me about my tendency to combine sweet and savory flavor elements in recipes. I pretend to be annoyed, but all things considered, it’s pretty generous of him considering he knows me well enough to come up with measurably worse things to rib me about. So go to town Paul—I’m ready for your running commentary. Fig season had finally arrived and I just couldn’t resist.

• ingredients
• 1 lb pork tenderloin $3
• 1 shallot, diced $0.25
• 3 cloves garlic, chopped Pantry
• 2 tbsp olive oil, plus more for pan Pantry
• leaves from 2 springs of fresh rosemary, chopped $1
• salt and pepper to taste Pantry
• 8 fresh figs (any kind), stems removed, diced $3 for a carton
• 1/4 cup balsamic vinegar Pantry
• 1 tbsp honey Pantry

Total Cost of Ingredients $7.25

Directions

Preheat oven to 400 degrees F. Lightly oil a baking dish and set aside.

Combine shallot, garlic, olive oil, rosemary, salt and pepper to to taste in a small bowl. Set aside.

Using a sharp knife, butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side. Open the meat like a book. Cover with plastic wrap, and use a meat mallet, rolling pin, or small cast iron skillet to pound the pork so that it’s about 1/2” thick.

Pour shallot-garlic mixture over one lengthwise side of the pork and roll up, securing tightly with toothpicks.

Roast in oven for 22-28 minutes or until pork is cooked thoroughly and very fragrant.

While pork cooks, combine figs, balsamic vinegar, honey,salt and pepper to taste in a small pot over medium-high heat. Cook until reduced to a thick jam-like consistency. Turn off heat.

To serve, slice pork into 4 to 6 slices. Serve pork slices topped with a few spoonfuls of compote and more fresh rosemary for garnish.

Serves 3-4.

Prep Time 0:30

Cook Time 1:15

Pho is one of those foods that periodically inspires intense cravings for most people I know. Amazingly flavorful broth with soft-yet-chewy rice noodles, meat and an array of add-ins that contribute an assortment of flavors and textures—you just can’t beat it. And yet, I know few people who actually make it at home, which is strange because it’s so easy and cheap. This recipe will easily feed 2-3 people for less than $12 total. Make sure to buy your ingredients at an Asian specialty grocery store for the best prices and selection.

• Ingredients
• 1 lb pork tenderloin, half chopped coarsely, half sliced thinly $2
• 5 cloves garlic, finely minced Pantry
• 1 small piece ginger, finely minced $0.50
• 2 stalks lemongrass, chopped $1
• 1 tbsp brown sugar Pantry
• 1 tbsp salt Pantry
• freshly ground pepper Pantry
• 1 bunch cilantro, stems removed and reserved $1
• 1 red onion, half chopped coarsely, half sliced thinly $0.50
• 1 lb rice vermicelli noodles $1
• 1 lemon, cut into wedges $0.50
• 1 green jalapeño, sliced into rings $0.25
• 2 cups mung bean sprouts $1
• hoisin sauce $2 for 8 oz.
• Asian chili sauce or Sriracha $2 for 12 oz.

Total Cost of Ingredients $11.75

Directions

Fill a pot with 3 quarts water. Add coarsely chopped pork, garlic, ginger, lemon grass, brown sugar, salt, pepper, cilantro stems and coarsely-chopped onion. Cover, bring to a boil and then reduce to a simmer. Allow to simmer for 45 minutes and up to two hours. Strain broth, discard solids, and return broth to pot.

Bring broth to a boil and add thinly sliced pork and rice vermicelli. Cook until noodles are done and pork is cooked, about 10 minutes.

To serve, use a ladle to portion broth into bowls. Use tongs to add noodles and pork to bowls. Serve with cilantro leaves, sliced red onion, lemon wedges, jalapeño, bean sprouts, hoisin sauce and chili sauce or sriracha to add in.

Serves 3-4.

Prep Time 0:25

Cook Time 0:15

I recently realized that I have been telling people for years that cinnamon rolls can easily be made out of pizza dough, but that I’ve never actually done a recipe for these easy treats. So when my brother’s girlfriend Holly (who is basically responsible for BrokeAss’ web traffic from the entire state of Texas) asked me for a cinnamon roll recipe (along with a very long list of other recipes that I will slowly but surely get to—I promise), I was happy to oblige.

As for these cinnamon rolls’ “mini” status, I find normal-sized cinnamon rolls to be a little overwhelming, so I make mine little. If your guests are bigger eaters they can just take more.

• ingredients

• cooking spray or vegetable oil for greasing pan Pantry
• flour for rolling Pantry
• 1/2 recipe pizza dough $1.50 for a whole recipe
• 4 tbsp unsalted butter at room temperature $1 for a stick
• 2 tbsp unsalted butter, melted price listed above
• 2 tsp cinnamon $1.50 for 1 oz.
• 1/2 cup sugar Pantry
• 1/2 cup powdered (confectioner’s) sugar $1 for 16 oz.
• 1 tsp vanilla $4 for 4 oz.

Total Cost of Ingredients $9

Directions

Preheat oven to 375 degrees F. Lightly grease a baking sheet with oil or cooking spray and set aside.

Mix cinnamon and regular sugar in a bowl. Combine well.

On a floured surface, roll pizza dough into a 14” x 10” rectangle. Use a spatula to spread 4 tbsp of the soft butter over the dough, making sure the entire thing is covered.

Sprinkle cinnamon-sugar mixture over the butter, making sure all is covered. Start at the bottom of the dough and roll the longest way from the bottom to the top, pinching to seal until you have an 10” cylinder.

Cut the cylinder into 10 1” pieces and transfer to prepared baking sheet.

Bake cinnamon rolls for 12-15 minutes or until outsides are golden brown and butter-cinnamon mixture begins to lightly bubble. Allow to cool slightly.

Whisk together melted butter, powdered sugar, vanilla, and 2 tbsp water until creamy. Add a bit more powdered sugar if needed to achieve a smooth glaze.

Drizzle the glaze over the warm cinnamon rolls and serve.

Makes 10 cinnamon rolls.