BrokeAss Gourmet

BrokeAss Gourmet

Blistered Dates with Cream Cheese, Honey and Mint

  • Prep Time 0:20
  • Cook Time 0:04
  • Estimated Cost $6
  • 8 Comments

I shamelessly stole the idea of stuffing dates with soft cheese and serving them with mint from Samovar, a very special tea house in San Francisco—they serve dates stuffed with creamy goat cheese and fresh mint with their delicious Moorish Tea Service.

While I love that preparation of dates, around the holidays, I tend to prefer hot food, and so today I experimented with just briefly popping cream-cheese-stuffed dates under the broiler. The result was sticky-sweet fruit with blistered skins and a bubbly-brown, gently-warmed filling. A touch of honey, salt and pepper just puts them over the top.

Ingredients

  • about 30 dried, pitted dates (any kind--I used Deglet Noor) $3.50
  • 8 oz. cream cheese $1.50
  • honey Pantry
  • salt and pepper Pantry
  • about 30 fresh mint leaves $1 for a bunch

Recipe Serves 6

Directions

  1. Preheat broiler to high. Line a baking sheet with foil or parchment paper.
  2. Use a sharp knife to split each date lengthwise on one side, so it opens up.
  3. Fill each date with about 1 tsp cream cheese. Arrange the dates on the prepared baking sheet.
  4. Top each date with a few drops of honey and a light sprinkle of salt and pepper.
  5. Broil for 3-4 minutes, just until the cheese begins to brown and the dates blister slightly.
  6. Arrange dates on a serving platter and garnish each with a mint leaf.

Category: Meals

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Baked Jalapeño Poppers

  • Prep Time 0:25
  • Cook Time 0:24
  • Estimated Cost $13
  • 18 Comments

These spicy, cheesy creations are for for my brother, Jeremy. He requested them on Saturday evening (after spending all day participating in SantaCon, no less). I promised to make them for him this week, but I knew I wanted to find a substitute for the golden, crunchy, batter they’re typically deep-fried in.

After a few tasty experiments, I found that a sprinkling of grated Parmesan over each pepper turned out to be a perfect compromise. It crisps in the oven to a golden crust without overpowering the melty cheese inside each pepper—and it’s much less messy and labor-intensive than deep-frying batter.

Don’t worry if a little cheese bubbles over the peppers while baking. Just gently scoop it back in—it’ll still be delicious.

Ingredients

  • 1 8-oz. package cream cheese $1.50
  • 1 cup shredded jack or cheddar cheese $3.50 for 8 oz
  • 1 clove garlic, very finely minced Pantry
  • 1 tsp Ancho chili powder $1.50 for 1 oz.
  • 1/2 tsp ground cumin $1.50 for 1 oz.
  • 1/4 tsp each salt and pepper Pantry
  • 10 green jalapeños, sliced lengthwise, seeds and white veins scraped out $1.50 
  • 1/4 cup grated Parmesan $3.50 for 10 oz

Recipe Serves 4

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine cream cheese, shredded cheese, garlic, spices, salt and pepper. Stir well to combine.
  3. Use a spoon to pack each jalapeño half with 1 to 1 1/2 tbsps mixture. If you have leftover filling, save it to spread on crackers--it's yummy.
  4. Arrange poppers on an ungreased baking sheet, sprinkle each with a pinch of Parmesan and bake for 20-24 minutes, or until peppers are softened, cheese is melted and tops are lightly browned. 
  5. If, after baking, you want the tops browned further, pop them under the broiler for a couple of minutes.
  6. Let cool for at least 5 minutes, then serve warm.

Category: Meals

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Roasted Sweet Potato Salad

  • Prep Time 0:25
  • Cook Time 0:25
  • Estimated Cost $9.75
  • 8 Comments

This salad is not what you expect it to be.

Both crunchy and tender, with just enough sweet heat, and a touch of creaminess to cool down your tongue. It’s perfect picnic fare, and I’ve even been known to serve it with crumbled goat cheese as a unique taco filling.

Ingredients

  • 4 medium garnet yams, scrubbed and cut into 1" cubes (leave the skin on) $2.50
  • 4 tbsp extra virgin olive oil, divided Pantry
  • juice of 1 lime $0.50
  • 1 tbsp honey Pantry
  • 1 tbsp mayonnaise or plain Greek yogurt Pantry
  • 2 tbsp finely chopped red onion (about 1/4 medium red onion) $0.50 for a whole onion
  • 2 tsp freshly-grated ginger $0.50 for a large piece ginger root
  • 3 green onions (white and green parts), sliced $1 for a bunch
  • 1 handful fresh cilantro leaves, chopped $1 for a bunch
  • 1 green jalapeño, seeded and chopped finely $0.25
  • 1 handful dried cranberries $1.50 for 1/2 cup in the bulk section
  • 1 handful toasted walnut pieces $2 for 1/2 cup in the bulk section
  • salt and pepper to taste Pantry

Recipe Serves 4-6

Directions

  1. Preheat oven to 425 degrees F.
  2. Toss yams with 2 tbsp olive oil and spread on the baking sheet. Roast for 22-25 minutes, or until browned on the outside and fork-tender on the inside. Transfer to a clean plate and let cool.
  3. While the yams cool, whisk together the remaining olive oil, lime juice, honey and mayonnaise or Greek yogurt. Set aside.
  4. Once the yams have cooled, toss them in a large bowl with the remaining ingredients (except the salt and pepper). Toss with the dressing and season with salt and pepper to taste.
  5. Serve immediately or refrigerate for up to 4 hours.

Category: Meals

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Brussels Sprouts with Apples and Bacon

  • Prep Time 0:20
  • Cook Time 0:37
  • Estimated Cost $7
  • 16 Comments

My favorite thing about this dish is its mouthwatering combination of flavors and textures: smokey, sweet, earthy, crispy, soft and tender. My second-favorite thing about it is its short list of uncomplicated ingredients, which, after a little pan-roasting, transform into a medley of deliciousness. The sprouts turn tender and gently charred on the edges, the onions caramelize, the bacon crisps and the sugars in the apples are coaxed to a peak, making them taste like little bites of sweet-tart apple sauce. Best of all, there’s no need for additional oil or butter, since the bacon fat does double duty, keeping everything moist and tying the dish together with its magnificently rich flavor.

This is an optimal hearty holiday side dish, but if you, like me, like to eat bowls of Brussels sprouts for lunch, it won’t disappoint.

Ingredients

3 strips bacon, preferably uncured $3.50 for 8 oz.
1 medium onion, diced $0.50
1 lb Brussels sprouts, halved lengthwise $2.50
1 apple (any kind), cored and diced (leave the peel on) $0.50
salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 375 degrees F.
  2. Cut bacon into thin 1" strips. Kitchen scissors work very well for this.
  3. Heat a large oven-proof frying pan (cast iron works especially well) over medium-high heat and add the bacon, using a wooden spoon or spatula to separate the pieces so they cook evenly. Let cook for 7-8 minutes until they are brown and crisp.
  4. Reduce heat to medium, add the onion and stir well to distribute evenly. Let cook for another 2-3 minutes, until onions become translucent and very fragrant.
  5. Add the Brussels sprouts and apple and stir well. Let cook on the stovetop for about 6 minutes, stirring once or twice.
  6. Transfer pan to the preheated oven and let cook, stirring occasionally, for 18-20 minutes, or until sprouts are tender and bacon is crisp. (If the bacon has softened a bit in the oven, return the pan to the stovetop and cook over high heat for a few minutes until it becomes crisp again).
  7. Season with salt and pepper to taste (easy on the salt, though--the bacon is pretty salty already).

Category: Meals

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Simple Seed Crackers

  • Prep Time 0:25
  • Cook Time 0:20
  • Estimated Cost $3.50
  • 20 Comments

These are fantastic. Shortbread-esque in their crumbly, buttery-ness, similar to savory nut thins in composition and the best possible bed for the rich triple creme cheese in my fridge that I can think of. Your gluten-free or Paleo diet-following friends will love these (along with everyone else).

Ingredients

  • 1 cup unsalted roasted dry, shelled sunflower seeds (you could also use salted ones, but then make sure to use a bit less salt when you mix the dough) $1.50 (buy in the bulk section)
  • 1 cup sesame seeds $1.50 (buy in the bulk section)
  • 1/4 medium onion, minced $0.50 for a whole onion
  • 1/2 tsp salt, plus more for sprinkling Pantry
  • 1/2 tsp pepper Pantry
  • 2 tbsp water (or more as needed) 
  • extra virgin olive oil, for brushing Pantry

Recipe Serves 4-6

Directions

  1. Preheat oven to 350 degrees F.
  2. Place sunflower seeds in a food processor and process for about 2 minutes, until smooth (the mixture will resemble a dry peanut butter). Add onion, sesame seeds, salt, pepper and water and pulse or stir, just until a thick, paste-like dough comes together.
  3. Place the dough on a piece of parchment paper and shape into a thick rectangle or square, to guide the dough's shape while you roll it. 
  4. Place a second piece of parchment paper over the dough and roll with a rolling pin until the dough is about 1/8" thick.
  5. Remove the top piece of parchment paper and use a sharp knife or pizza cutter to lightly score (but not cut all the way through) the dough into squares (any size will work--mine were 2 1/2" squares). 
  6. Slide the parchment paper with the dough on it onto a baking sheet and bake for 17-20 minutes, or until golden-brown (be careful not to let the crackers get too dark--burned sesame seeds have a foul flavor).
  7. Let cook for 10 minutes, then gently break apart along the scored lines (don't worry if they're imperfect--they'll still be delicious).

Category: Meals

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