Gourmet Food for Your Broke Ass!

4 Jan

I am the queen of Champagne Taste on a PBR Budget. I have a knack for choosing the priciest candle on the shelf. The most costly curtain design. That pair of boots that will break the bank–you know, the one surrounded by dozens of cheaper or discounted pairs.

Gabi Moscowitz

If you can relate then you are sure to be stoked about a fabulous blog I recently discovered: BrokeAss Gourmet. Blogger Gabi Moskowitz posts recipes for delicious gourmet food. Here’s the kicker: every recipe can be created for less than $20 (assuming you have basic pantry stock items like olive oil). Some are as low as $4!

I don’t particularly enjoy cooking. In theory, I make food at home in order to save money. Yet often by the time I finish buying all the ingredients I’ve spent more than I would on a meal at my favorite restaurant! BrokeAss Gourmet ensures you know what you’ll be spending before you even step foot in the supermarket. And you won’t have to eat scrambled eggs or plain pasta for dinner five nights a week. Imagine feasting on Eggplant-Chard Won Ton Soup for $8 or Apple-Cabbage Piroshkis for $10! Can’t beat that.

Moskowitz often includes charming stories with her recipes. My favorite? Red Cabbage Striptease Cupcakes with Cream Cheese Icing. I just dare you to not click that link and read the story behind this unexpected recipe. I don’t think you can do it.

BrokeAss Gourmet has been kind enough to pass along two recipes for Cheekie’s readers. Enjoy!

Seared Scallops with Wasabi Aioli

INGREDIENTS

  • 1/2 lb fresh sea scallops $7.50
  • soy sauce Pantry
  • 1/8 cup light mayonnaise Pantry
  • 1 clove garlic, finely minced Pantry
  • 1 tsp (more/less to taste) prepared wasabi $2 for 4 oz.
  • 2 tbsp extra virgin olive oil Pantry
  • freshly-ground black pepper Pantry
  • 2 handfuls mixed greens $1.50
  • Sriracha or other Asian chili sauce $1.50 for 8 oz.
  • toasted sesame seeds for garnish $3 for an 8-oz. container
  • Total Cost of Ingredients: $15.50

    DIRECTIONS

    Toss the scallops with 1/4 cup soy sauce and refrigerate for 5-10 minutes.

    Whisk together the mayonnaise, garlic, wasabi and a dash of soy sauce. Refrigerate until ready to use.

    Heat olive oil in a large frying pan over medium-high heat. Sear scallops for 1-2 minutes on each side (they should develop a nice brown crust).

    Divide greens between two plates and top with the seared scallops.

    Top each scallop with a dollop of the aioli and a dot of chili sauce. Garnish with the toasted sesame seeds.

    Serve immediately. Serves 2.

    Prep Time 0:20

    Cook Time 0:04

    Grilled Peaches Over Mixed Greens with Ricotta, Avocado, and Sweet Onion Dressing

    INGREDIENTS

  • 2 tbsp vegetable oil, plus more for brushing grill/grill pan Pantry
  • 1/2 red onion, sliced $0.50
  • 1 handful mint, plus more for garnish $0.50
  • 1 tbsp plus 2 tsp balsamic vinegar Pantry
  • 1 tbsp olive oil Pantry
  • 1 tsp honey, plus more for drizzling Pantry
  • 2 ripe peaches (I like white peaches for this recipe), halved, pit removed $2
  • 8 tbsp ricotta cheese $4 for 15 oz.
  • 8 cups mixed greens $3
  • 1 ripe avocado, sliced $1.50
  • salt and pepper Pantry
  • Total Cost of Ingredients: $11.50

    DIRECTIONS

    Heat vegetable oil in a medium frying pan over medium-low heat. Add sliced onions and cook, stirring very occasionally, for 10-12 minutes. The onions should become very soft and fragrant.

    In a food processor or blender, puree caramelized onions, mint, balsamic vinegar, olive oil, honey, and a pinch of salt. Add a few drops of water if necessary to achieve a nearly-smooth dressing. Set aside.

    Heat grill or grill pan over high heat. Brush lightly with oil. Grill peaches flesh-side down for 2-3 minutes, or until grill marks appear and peaches soften slightly. Remove from heat.

    To assemble salads, toss greens together with dressing and divide between 2 or 4 plates. Top with a few avocado slices and 1 or 2 peach halves. Top each peach half with a generous dollop of ricotta, a light drizzle of honey and freshly-cracked pepper. Serve immediately. Serves 2-4.

    Psst: Make this recipe vegan by leaving off the ricotta!

    Prep Time 0:25

    Cook Time 0:15

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