What’s the best way to top off a wonderful evening? Sugar! I was suddenly inspired to dramatically increase my sugar intake (and that of a very special lady) recently and decided to give my second attempt at Bananas Foster a go.

Now, don’t get all hot and bothered by thinking this dessert is for a 5-star place only. It takes all of 10 minutes to execute and you get a very pleasant pyro rush when you ignite the alcohol vapors. (But remember, like Momma always says, don’t try this at home without adult supervision.)

Note: though the price tag on this recipe is a bit higher than most on BrokeAss, if you have a decent liquor collection at home, it should only cost you a few bucks.

• ingredients
• 1 small (1/2 pint) heavy whipping cream $1.50
• 1 tbsp bourbon $6 for 16 oz.
• 1 tbsp sugar Pantry
• 2 slightly under-ripe bananas, sliced lengthwise, then halved $1
• 2 tbsp unsalted butter $1 for a stick
• 1/4 cup (unpacked) dark brown sugar Pantry
• 1 1/2 oz. dark rum $7 for 16 oz.

Total Cost of Ingredients $16.50

Directions

I find it’s easiest to prepare the whipped cream first. If possible, I’d recommend chilling a small mixing bowl before getting started to keep the cream as chilled as possible. If your in the mood to impress, skip the machinery and go with your wrist because hand whipping can be wonderful entertainment from time to time. After adding in about 3/4 of the carton of heavy whipping cream, add the sugar and a tbsp of bourbon, then rapidly whisk until soft medium peaks can hold their own. Place this bowl in the fridge until the bananas foster is ready to be served.

Over medium heat and a skillet or medium saucepan, melt the butter and add in the brown sugar. This wonderful concoction will begin to bubble shortly. Add the bananas, spaced evenly, to the pan.

Give the bananas about 90 seconds before you turn them over, and in doing so add the rum. To impress your guests, dip the saucepan at about a 30 degree angle, flick a lighter near the sauce and you’ll ignite the vapors which is a treat. Keep gently agitating the saucepan until the flames go out, then serve immediately over gelato or ice cream and a healthy dollop (I said it) of the whipped cream.

Every now and then I cook something that is so surprisingly delicious, so knee-bucklingly good that I find myself alternately wanting to stop eating it so I can just write up the post and share it with you already…and not wanting to stop eating it because, as I mentioned, it’s just so tasty. This was one of those dishes.

This soup is everything a good BrokeAss dish should be: easy to make, healthy, fancy enough that you could potentially find it in a high-end restaurant and cheap, cheap, cheap. The smooth, creamy sweet potatoes envelop the tart, lightly sweet apples, all with a whisper of slightly spicy, smoky chipotle. Stir the coulis (don’t you just love that word?) into the soup before eating so you get sweet green flecks of cilantro-sweet onion goodness in every bite.

• Ingredients
• 1 tbsp extra virgin olive oil Pantry
• 1 red onion, chopped, divided $0.50
• 2 cloves garlic, chopped Pantry
• 1 canned chipotle chili in adobo (that’s 1 chili, not 1 can), plus 1-2 tsp. of the sauce $1.50 for a 7 oz-can
• 1 tart apple (such as Granny Smith), peeled, cored and chopped $0.50
• 2 medium sweet potatoes (about 2 lbs), peeled and chopped $1.50
• 1 very large handful (about 1/2 cup, packed) fresh cilantro leaves $1 for a bunch
• juice of 1 lime $0.50
• 1/2 tsp cumin $1.50 for 1 oz.
• salt and pepper to taste Pantry

Total Cost of Ingredients $7

Directions

Heat olive oil in a large pot over medium heat. Add about 3/4 of the onion and cook for 4-5 minutes, until translucent and very fragrant. Add the garlic, chipotle, apple and sweet potatoes and cook, stirring occasionally, for 2-3 minutes. Add 6 cups of water and cover pot. Reduce heat to medium-low and simmer for 20-25 minutes, or until sweet potatoes and apples are very soft.

While soup cooks, puree remaining onion, cilantro, lime juice and cumin in a food processor or blender until smooth. Season with salt and pepper to taste and transfer to a small pot. Cook over low heat for 1-2 minutes, just until fragrant. Remove from heat.

Once the soup has finished cooking, puree using a food processor, blender or immersion blender.

Ladle hot soup into bowls and garnish with a spoonful of the cilantro coulis. Serve immediately.

Serves 4.

Like a codependent boyfriend, I always go crawling back to veganism every time I find myself needing to get my diet back on track (which, as a food writer, is often). The thing is, I really like eating non-vegan things, and so it rarely sticks. But this time, I think I may have found a solution: Mark Bittman’s vegan before dinnertime plan. Literally, Bittman eats whole grains, legumes, fresh fruits and vegetables throughout the day, and then come dinnertime, having been good all day, he eats whatever he pleases. I’m a fan of balance and moderation in nearly every form, so this is right up my alley. To kick things off, I made this tasty, very portable wrap (which, by the way, is an excellent addition to the BrokeAss Brown Bag Lunch list). Feel free to experiment with the veggies. Shredded cabbage, sprouts, sliced mushrooms or cucumbers would be great too.

Oh, and before you yell at me for making a measly 2 sandwiches for $9.25, please note that just over $10 is actually enough to make a week’s worth of these wraps.

• ingredients
• 2 8” tortilla $3 for 12
• 4 tbsp hummus (buy pre-made or make your own) $2.50 for 7 oz.
• 2 handfuls fresh baby spinach $1 for 3 cups
• 1/2 avocado, sliced $1.50 for a whole avocado
• 1 carrot, shredded $0.25
• few thin slices of red onion $0.50 for a whole onion
• few thin slices of red bell pepper $1 for a whole bell pepper
• salt and pepper to taste Pantry

Total Cost of Ingredients $9.25

Directions

Spread each tortilla with hummus. Top with the spinach, avocado, carrot, onion, bell pepper, salt and pepper. Roll up tightly and serve or wrap in foil and pack for a takeaway lunch.

Makes 2 wraps.

I love, love, love nutty, high-fiber bulgur. Such a great alternative to brown rice or couscous, and so versatile! Here, I use it as a base for these healthy veggie burgers. Tuck them into pita pockets, serve them on whole wheat buns or do like I do and eat them on their own, topped with spicy aioli and a few slices of fresh tomato.

• ingredients
• 1 tbsp extra virgin olive oil, plus more for grill Pantry
• 1 onion, finely chopped, divided 0.50
• 1/2 cup uncooked bulgur $3 for 14 oz.
• 1 tbsp soy sauce Pantry
• 1/2 cup raw cashews $2.50 for 8 oz.
• 4 cloves garlic, minced, divided Pantry
• 1 handful fresh cilantro leaves, chopped $1 for a bunch
• 1 tsp ground cumin $1.50 for 1 oz.
• 1 cup canned pinto beans, rinsed and drained $1 for a 14-oz. can
• 1/3 cup frozen green peas $1.50 for a 10 oz. bag
• 1/4 cup bread crumbs $1.50 for 14 oz.
• salt and pepper to taste Pantry
• 1/4 cup mayonnaise (light is fine) Pantry
• 1 jalapeño, seeded, minced $0.25

Total Cost of Ingredients $12.75

Directions

Heat olive oil in a medium pot over medium heat. Add onion and cook for 1-2 minutes, just until translucent and fragrant. Add bulgur and 1 cup of water and cook, covered, over low heat until water is absorbed, 10-12 minutes. Stir in soy sauce.

Place bulgur mixture, cashews, 2 cloves of the garlic, cilantro and cumin in a food processor and pulse, just until blended. Transfer to a mixing bowl.

Mash beans with the back of a fork so they are soft but slightly chunky and stir into bulgur mixture. Add the remaining onion, the peas, the bread crumbs and salt and pepper to taste. Mix well.

Form rounded 1/2 cups of mixture into 4 patties. Chill for at least 20 minutes, or as long as over night (this is the key—if you skip this step the burgers will crumble).

While the burgers chill, whisk together the remaining garlic, the mayonnaise and the jalapeño. Season with salt and pepper to taste and set aside.

Brush a grill or grill pan with olive oil and heat over medium heat. Grill the burgers for 4-5 minutes on each side, or until charred and lightly crisp on the outside.

Serve on buns if desired (I like them on their own, with greens), topped with the aioli and tomato slices. Serve immediately.

Serves 4.

This is not your grandma’s chicken noodle soup (well…I guess if your grandma is Japanese it might be.).

Chewy, luxurious ramen noodles swim in a flavorful, savory broth with chunks of tender chicken, sweet carrot and an array of garnishes. Though the addition of a sliced hard-boiled egg might seem odd to those unfamiliar with the world of ramen, it adds a lovely richness to the soup.

Note that some chefs prefer to cook the ramen noodles in boiling water before adding them to the soup because the noodles release starch into the broth, thickening it. I actually like the richness it imparts and so I cook my noodles directly in the broth. Either way results in delicious soup though, so feel free to go either way.

• Ingredients
• 1 quart reduced-sodium chicken broth $2
• 1 medium (2”) piece ginger, peeled and minced $0.50
• 3 cloves garlic, minced Pantry
• 3 tbsp soy sauce (or more to taste) Pantry
• black pepper Pantry
• 2 boneless, skinless chicken thighs, chopped $2
• 2 carrots, sliced into thin strips (julienned) $0.50
• 8 oz. Japanese ramen noodles (ideally fresh) $1.50
• 2 eggs $1.50 for 12
• 1 Roma (plum) tomato, sliced $0.50
• 1 green jalapeño, sliced into rings $0.25
• 4 scallions (green onions), chopped $1 for a bunch
• 1 big handful fresh cilantro leaves, chopped $1 for a bunch

Total Cost of Ingredients $10.75

Directions

Heat chicken broth plus 3 cups water in a large soup pot over medium-high heat. Add ginger and garlic and stir well. Season with soy sauce and black pepper and bring to a light boil. Add chicken thighs and cook for 7-8 minutes, or until the chicken has cooked through.

While the soup cooks, hard-boil the eggs. Rinse under cool water, peel the shells off and set aside.

Add the carrots and ramen noodles to the soup and cook until noodles are al dente (5-6 minutes for fresh noodles, slightly longer for dried).

Ladle the soup into bowls, making sure to divide the noodles and chicken evenly (I like to use tongs for this). Garnish with sliced egg, jalapeño, scallions and cilantro. Serve immediately,

Serves 2-4.