BrokeAss Gourmet

BrokeAss Gourmet

Stupidly Simple Banana Sorbet

  • Prep Time 2 hours, 10 minutes
  • Estimated Cost $1.50
  • 14 Comments

This brilliantly easy, creamy sorbet is really nothing new. The Kitchn did a post on it a while back, but more importantly, my mom has been making it since the early 80’s. It’s great served right out of the food processor, as a custardy, soft-serve style dessert, but if I have the time, I like to freeze it a bit more, just until it’s firm, so I can serve it in scoops.

Ingredients

  • 6 bananas, peeled and sliced into 1" pieces $1.50 for a bunch

Recipe Serves 4

Directions

  1. Arrange sliced bananas on a baking sheet or a few large plates. 
  2. Freeze for at least 2 hours, until hard.
  3. Puree in a food processor or blender. 
  4. This will take several minutes and you will have to scrape down the sides periodically (at first, the frozen bananas will resemble crumbs, but continue blending and they'll quickly turn into creamy sorbet).
  5. Once the bananas have been pureed, either serve immediately as a soft-serve style dessert, or freeze in a freezer-safe container for at least an hour, until firm enough to scoop.

Category: Meals

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Grain-Free Honey Granola

  • Prep Time 0:05
  • Cook Time 0:22
  • Estimated Cost $12.50
  • 5 Comments

This granola isn’t cheap, but it is quite filling, so a little bit goes a long way. Plus, it’s soooo good—equally so for breakfast with almond milk as it is sprinkled over ice cream for dessert.

Since several different types of nuts, seeds and dried fruit are called for, head to your grocer’s bulk section to buy only the amounts called for (which, by the way, is a great money-saving rule to abide by in general—why buy a 24-oz. bag of expensive cashews if you only need 1/2 cup for your recipe?).

Ingredients

  • 1/2 cup honey (agave or maple syrup would also work) Pantry
  • 1/8 cup unsalted butter (or use coconut oil) $1.50 for a stick
  • 1 1/2 tsp ground cinnamon $1.50 for 1 oz
  • 1/2 tsp salt Pantry
  • 1/2 cup pumpkin seed kernels (pepitas) $1.50
  • 1/2 cup slivered almonds $2
  • 1/2 cup raw cashews $2
  • 3 tbsp sesame seeds $1.50
  • 1/2 cup pitted dried apricots, chopped (any other dried, pitted and chopped fruit would also work) $2.50

Recipe Serves 3-4

Directions

  1. Preheat oven to 350 degrees F. Line a bakng sheet with parchment paper and set aside.
  2. In a large pot, heat the honey and the butter (or coconut oil) over medium heat until completely combined. Remove from heat.
  3. Stir the nuts and seeds into the warm mixture in the pot and continue stirring until it is all evenly coated.
  4. Spread the mixture on the prepared baking sheet and bake for 16-18 minutes, stirring occasionally. The granola should be golden-brown.
  5. Remove from oven, let cool completely, then break apart and toss with the dried fruit.
  6. Granola will keep in an airtight container for up to a week.

Category: Meals

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Thai Pumpkin-Beef Curry

  • Prep Time 0:20
  • Cook Time 1:30
  • Estimated Cost $14.25
  • 5 Comments

This is one of my favorite things to order when I go out for Thai food. The total ingredients cost is a little steep compared to most BrokeAss recipes, but don’t forget that a little jar of curry paste is enough to make several batches of curry.

Note: Check out Asian specialty grocery stores for the best deals on harder-to-find ingredients like coconut milk and fish sauce.

Ingredients

  • 6 cups fresh pumpkin, peeled and cut into 1" cubes $4 for 1 small cutting pumpkin or 2 packages of pre-cut pumpkin pieces
  • 1 tbsp flavorless oil, such as vegetable, coconut or grapeseed Pantry
  • 3 cloves garlic, chopped Pantry
  • 1 1" piece ginger, peeled and minced $0.50
  • 1 medium onion, cut int 1" pieces $0.50
  • 1/2 lb beef stew meat $3
  • 1 14-oz. can coconut milk $1
  • 2 tsp Thai red curry paste $2.50 for 4 oz.
  • 1 tbsp soy or fish sauce Pantry
  • 2 tsp honey Pantry
  • 1 red bell pepper, cut into 1" pieces $1.50
  • 1 jalapeño, seeded and chopped $0.25
  • 1 handful fresh cilantro, chopped $1 for a bunch

 

Recipe Serves 4

Directions

  1. Preheat the oven to 375 degrees F.
  2. Spread the pumpkin out in an even layer on an ungreased baking sheet (use 2 if necessary) and roast for 45 minutes, just until pumpkin is fork-tender.
  3. About 20 minutes before the pumpkin is finished roasting, heat the oil over medium heat in a large frying pan (make sure it also has a fitted lid--you'll need it later).
  4. Add the garlic, ginger and onion and cook, stirring once or twice, for 2 minutes.
  5. Add the beef and brown lightly on both sides.
  6. Add the coconut milk, curry paste, soy/fish sauce and honey and stir well to make a pale red, creamy sauce.
  7. Add the bell pepper and jalapeño, stir contents of pan well, and cover with the fitted lid. Cook, covered, for about 15 minutes.
  8. Once the pumpkin is done, carefully add it to the pan. Stir well and cover again. Cook for another 12-15 minutes, until beef is very tender.
  9. Serve in bowls, over rice if desired, topped with the chopped cilantro.

Category: Meals

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Simple Creamed Baby Spinach

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

I love creamed spinach, especially alongside a freshly-grilled steak, but I find that most traditional recipes combine too much creamy sauce with not enough spinach for my tastes.

This lightened-up version is made with a hefty portion of fresh, whole-leaf baby spinach, instead of the chopped/frozen variety, and a little bit of half-and-half, rather than the more traditional heavy cream. The result is rich, but not overly so. It makes a wonderful accompaniment to grilled or roasted meats and would also be delicious piled atop freshly-toasted bread.

Ingredients

  • 1 tbsp extra virgin olive oil Pantry
  • 2 cloves garlic, chopped Pantry
  • 1/2 medium onion, diced $0.50 for a whole onion
  • 4 cups (packed) baby spinach $2
  • 1/3 cup half-and-half $1 for a half-pint
  • 1/4 tsp ground nutmeg $1.50 for 1 oz.
  • salt and freshly-ground black pepper to taste Pantry

Recipe Serves 4

Directions

  1. Heat oil in a large frying pan over medium heat. Add the garlic and onion and cook, stirring occasionally, just until onions become translucent are the pan is very fragrant.
  2. Add the spinach and cook, stirring several times, until it begins to wilt, about 2 minutes. Add the half-and-half and nutmeg and stir well.
  3. Turn the heat up to high and cook, stirring occasionally, until the half-and-half reduces to a thick and creamy sauce, enveloping the spinach, onions and garlic.
  4. Stir well to ensure that the sauce is distributed evenly, season with salt and pepper to taste and serve immediately.

Category: Meals

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Salade Nicoise-ish

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $10.50
  • 12 Comments

So, here’s what’s going on with me:

I have about 75 pages of final (!) edits left to make on my manuscript for The BrokeAss Gourmet Cookbook, 2 freelance writing projects to finish by tomorrow and a proposal for a third, due Thursday. Why am I so far behind on work, you ask? I am placing the blame squarely on last week’s awesome Moskowitz Family Chrismukkah Celebration (yep, just like on The OC, except the Moskowitzes can all drink legally). My family forced me to eat and drink way too much, give and receive some really wonderful gifts and play one particularly raucous drinking game, and I just couldn’t get to my work.

So, with virtually no spare time, and approximately zero capacity (or willingness) to eat another crumb of carb-y, sugar-laden holiday food, I give you a salad that is quick to make, very satisfying and will hopefully give you a jump on your New Years resolution to eat better. Enjoy!

Ingredients

  • 4 eggs $1.50 for 6
  • 1/4 lb green beans, halved, ends trimmed $1
  • 2 5-oz cans of tuna packed in olive oil $4
  • 2 handfuls of cherry or grape tomatoes, halved $3 for 16 oz.
  • 1/2 cup chopped black olives (nicoise or Kalamata work well) $1.50 for an 8 oz. can
  • 1/4 medium red onion, very thinly sliced $0.50 for a whole onion
  • Juice of 1/2 lemon $0.50 for a whole lemon
  • extra virgin olive oil Pantry
  • salt and freshly-ground black pepper Pantry

Recipe Serves 2-4

Directions

  1. Hard-boil the eggs (or soft-boil them if you prefer).
  2. While the eggs boil, bring 1 cup of water in a frying pan (with a fitted lid) to a gentle boil over high heat. Lower the heat to medium, add the green beans and cover. 
  3. Cook the green beans for 2-3 minutes, until they are tender. 
  4. Drain and run under cool running water.
  5. Once the eggs are cooked, drain the pot and hold the eggs in their pot under cold running water. Peel and rinse them and then slice the eggs in half, lengthwise.
  6. To assemble the salad, arrange the eggs, green beans, tuna, tomatoes, olives and onion as pictured on two large plates (or one large platter). 
  7. Alternately, you may toss it all together in a salad bowl. Just before serving, drizzle the salad with the lemon juice, drizzle liberally with olive oil and sprinkle with salt and pepper. Serve immediately.

Category: Meals

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