Fun cookbook review for you all today! A couple months ago, I was sent a copy of the BrokeAss Gourmet Cookbook. The cookbook, written by Gabi of the blog BrokeAss Gourmet, includes over 115 recipes — from soups and starters to main dishes and desserts — all of which feed four people and can be prepared for under $20.
Under $20? Sounds good to this unpaid intern.
Matt and I spent some time over the weekend perusing the recipes. In the recipe ingredient lists, you’ll see a breakdown of how much each ingredient will cost and a recipe total cost. Ingredients like salt, pepper, flour, sugar, oil, and some seasonings are assumed to already be in your pantry, but otherwise, all ingredients are counted. The first chapter of the book includes a list of most needed pantry items (you should be able to stock the whole pantry for under $50 using her list), and the last chapter includes a couple menu ideas, taking recipes from each section and putting them together for a full meal.
We have plans to make this pork pho soon:
And I loved the sound of this sweet potato, chicken, and white bean stew for once the weather cools down a little.
Other recipes that caught my eye were for bulgur-cashew veggie burgers, sweet potato chicken mole, cumin-laced black bean corncakes, and many more. As for now, we decided to try out the oven-fried sriracha chicken. Add hot sauce to anything and Matt is on board.
The recipe, just like the ones on Gabi’s blog, was clear and easy to follow. We marinated the chicken overnight in a mix of buttermilk, sriracha, pepper, and soy sauce; the next evening, it was rolled in some egg and breadcrumbs and popped into the oven. The original recipe calls for chicken thighs and drumsticks, but we had some chicken breast on hand and decided to use that instead.
We enjoyed the chicken with some farmer’s market rainbow chard sautÃ©ed in a little olive oil with garlic, plus some baked beans.
I dipped the chicken in some ketchup; hot sauce for Matt. 🙂 It was delicious! Moist and very flavorful — two thumbs up from both of us.
Even better was that we had some leftovers — I just packed up one of the remaining chicken breasts and a big salad to enjoy for lunch today at my internship.
Thanks to Gabi and her publicist team for sending me a copy of the cookbook! I can’t wait to try more of the recipes; the cookbook is available on Amazon if y’all are interested in checking it out, too!