Orange Sesame Chicken Bowl - Deal of the Day Review

This is one sweet Deal of the Day. And it's a delish Orange Sesame Chicken Bowl by Smart Ones, under the banner of SMARTMADE.

I am a fan of Smart Ones by Weight Watchers, and this frozen entree lives up to their tasty reputation.

 Frozen & Zapped

You first taste the sweet orange sauce. It is flavored with pineapple juice too. There is a slight hint of soy sauce that's listed as low sodium. It is sticky and thick, so make sure you stir the defrosted ingredients to get it on all the chicken, veggies and quinoa. I would like more sauce, but what's there is good enough.

This bowl had 4 or 5 huge pieces of white meat chicken. It remained moist when zapped in the microwave - the sauce helps steam the meat. And it is real chicken, not sliced from a processed poultry loaf. The photo shows sesame seeds covering the chicken. I could not taste the sesame seeds as the quinoa was so similar - not that it matters much.

I liked the large veggie pieces of broccoli. The whole snap peas remain firm and fresh tasting. And small squares of red bell pepper add the right amount of pungent flavor. This is one well balanced bowl of savory and sweet.

This oriental-style stir fry is made with quinoa instead of white rice and that's a good thing. I prefer rice, but am starting to warm up to tapioca-like pearls of quinoa. If you have not tried quinoa it is usually steamed, and when done the tiny round seeds pop when bitten. The taste is a grain flavor, with a very mild oats taste. If you are eating glutten-free, this is for you. Quinoa comes from a flowering plant that originates in South America.

At 9 ounces this is a light lunch, but with the addition of quinoa, it is quite filling for it's small package. The ingredient list is small with mainly real ingredients and no fillers or chemicals.

click on any photo to see larger

Once again Smart Ones have come up with a real winner of a frozen meal. So on my Cheap$kate Dining Scale of 1 to 9, 9 being best, I give SMARTMADE Orange Sesame Chicken Bowl by Smart Ones a perfect 9 !

This is one delish Deal of the Day made with fresh and real ingredients, so get a few of them if they still carry them in the 99c only Stores - hey, get a few from any grocery store at full price, it's worth every penny.

Broccoli, Tangerine and Yogurt Salad

The Cheap$kate Chef's latest healthy recipe has it all: nutritious veggies, sweet and tangy  fruit, crunchy nuts, pungent dried fruit and creamy yogurt. And my Broccoli, Tangerine and Yogurt  Salad recipe is wife approved!

This low calorie delightful mix is simple to make and taste even better the next day. The most  complicated part is to give the broccoli a quick bath in hot water for a minute, then cool it  back down in cold water. Oh, and there is a little chopping of the broccoli and peeling a tangerine or an orange.

I get all these ingredients cheaply, of course. Fresh broccoli is always coming up on sale. I  like to use the whole thing, stem and all. Usually I peel some of the stem, it's more tender  that way. I blanch the broccoli for a minute, but if you like your veggies extra crunchy and  raw, then skip the blanching.

I used a couple of small tangerines. Oranges are a cheaper substitution and are just as tasty.  Be sure to take out any seeds though. Canned Mandarin oranges are an easy way to go.

I find dried cranberries on sale at my local 99c only Store, but if you can't, then just use raisins, the taste will be fine.

I sprinkled on roasted peanuts. It's best to use unsalted. If salted peanuts are on sale then  use them. Just be sure to brush off the salt. If you rinse the peanuts then blot off the  excess water. The peanuts don't have to be totally dry, since you are adding them to wet  yogurt. Of course, if you or anyone in the family is allergic to nuts, them leave them out, my  salad will be just as delish.

You only need a small container of yogurt. It's best to use plain yogurt. Although I've used  lightly flavored ones like vanilla or honey. And you can use low fat yogurt.

When everything is mixed, keep it refrigerated until ready to serve. My cheap$kate veggie and  fruit salad travels well, either to a party, a picnic, or to the office.

Give this Internet Chef's Broccoli, Tangerine and Yogurt Salad a go. It makes a light and  refreshing  snack anytime of day.

Ingredients (about 2-3 servings)
1 pound broccoli - about 4 cups when florets are broken down and stems chopped.
1 small container of plain yogurt - 5 to 7 ounces or about 3/4 cup. You can use low fat, or  regular yogurt. Okay to add more yogurt to desired creaminess. You can use a lightly flavored  yogurt like vanilla or honey. Fruit yogurt may be too much of a good thing. (And, you can  substitute yogurt with mayo or sour cream.)
1 cup of tangerine or orange - peeled and sliced into bite sizes. Remove seeds if  necessary. You can add more or less to taste. Okay to use a can of Mandarin oranges, if they're cheap enough.
1/2 cup of dried cranberries or raisins - again you can add more or less to taste.
1/2 cup of unsalted peanuts - or any favorite or local nuts, like: cashews, almonds, pecans, walnuts, etc. If salted peanuts are on sale then use them, just rinse or brush off the salt first, or the salad will be way to salty. If you are allergic to nuts them leave them out - the Broccoli  Salad will still be delish.

Directions
Get a pot of water heating up to a low boil.

Prep the broccoli. Chop off the stalks. I like to peel the larger pieces. Chop the stalks into  bite sizes. Separate the broccoli florets into smaller sizes. If the floret is very large  then slice it in half or quarters.

Add the broccoli to boiling water. Cook the broccoli for no more than a minute. You don't want  to overcook. Crunchy is good for this recipe. If you like your veggies really raw then skip it  and go right to mixing all the ingredients together. You can use less water and just steam the broccoli for a minute.

After a minute of blanching add broccoli to a bowl of cold water to stop the cooking. Drain  the broccoli before mixing all the other ingredients.

I use peanuts for my recipe, but you can use any nuts you like or find on sale. For salted  peanuts, brush or rinse them off. Allow the peanuts to dry for a couple of minutes or blot  them off with a paper towel. They don't have to be completely dry, as you will be adding wet  yogurt anyway.

Next, peel a tangerines or an orange. Slice the fruit into bite sized segments. Remove seeds if  necessary.

Now time to bring it all together. In a large bowl, add the drained and cooled broccoli. 

Mix in the fruit, nuts and dried cranberries (or raisins). Finally spoon on yogurt. Mix it all  together.

 

Store the Broccoli, Fruit and Yogurt Salad in the refrigerator until ready to serve.

Hindsight
Of course, you can blanch or steam broccoli longer to desired tenderness.

Adjust any of the ingredients to suit your taste. If you want more creaminess, then  add more yogurt. If you don't care for yogurt then substitute with mayo or sour cream.

If you have a lot of peanuts to get rid off, then add more to the salad. Same goes for raisins, and tangerine or oranges.

And, best to finish this off in a couple of days, as the yogurt begins to deteriorate and break down - but you can refresh the salad with a spoonful or two of fresh yogurt.

This salad is easy to double for more servings. 

Veggie Pasta Salad

My pasta salad is made cheaply with veggies found at my local Latin grocery and supplemented by pasta from the 99c only Store - it's the best of both worlds.

Green bell peppers are cheaper than red and yellow ones, so that's what I usually get. Mexican squash is cheaper than yellow squash. Broccoli is frequently on sale and celery is cheap everywhere.

Just because I'm a cheap$kate, doesn't mean I have to eat unhealthy. I've gotten gluten free and whole wheat pasta from my local 99c only Store. It's not always there, but when it is I get a few packages. I like the flavor and it's good to mix it up, instead of always cooking with regular white flour pasta.

When making a Veggie Pasta Salad, you want to taste the veggies raw, just to see if you like it that way. If not then try blanching them in boiling water for a minute or two. This takes out the harshness, and leaves a more mellow and subtle flavor. It also removes any slight bitterness you may detect. But I find most veggies are delish even raw - once you've tried it that way a few times.

Broccoli, squash, asparagus, corn, green beans and cauliflower do well with a quick blanching. Carrots, onions, celery, cucumber, and tomato are easily eaten raw. As for the amount, you can adjust to your veggie preference.

Veggie Pasta Salad can be made with almost any vegetables you find on sale. As for the salad dressing I like to use vinegar and olive oil, although you can use any store-bought salad dressing you like. It's really simple and quick to make one. While the pasta boils, just chop the veggies. (And I usually blanch some selected veggies first and use that water to boil the pasta in - hey, it's extra flavor.)

And if you don't want to deal with chopping a bunch of veggies, just get a favorite frozen package medley like Italian, Oriental, or combine a couple of packages.

My Veggie Pasta Salad is even better the next day and makes a great meal to pack for the workweek. So give it a go, and let me know what veggies you add.

Ingredients (4-6 servings)

• 1 package of pasta - about 1 pound. I like bow tie, spiral, macaroni or any short-cut type.
• 1/2 bell pepper - chopped
• 1 squash - Cut into cubes. I used Mexican squash, but easy-to-find zucchini or yellow neck squash will do.
• 1/2 cup of carrot - thin sliced or julienned.
• 1 medium head of broccoli - about 1 cup when broken apart.
• 1 stalk of celery - chopped.
• Water - to boil pasta and blanch some of the veggies.
• 1 Tablespoon of salt - for boiling pasta.
• Ice cubes - to cool down the cooked veggies. Or just run cold water on them for 10-15 seconds to slow down the cooking process (after blanching.)

Pasta Dressing

• 1/4 cup of olive oil - or any favorite tasting oil.
• 1/4 of vinegar - any type you like. I've used apple cider, rice, red wine or plain white vinegar.

*You could also use a favorite store-bought salad dressing.

Directions
Rinse off the veggies. Most just need some chopping and peeling. It's not too much prep, really.

Cut off tough and dried-out end of celery root. I peel off some of the celery treads off the rough side. You can use a potato peeler, or just take a knife and peel away some of the strings (you don't have to get them all.)

For bell pepper, slice it in half, from stem to bottom. Remove the seeds and white membrane from the inside of the bell pepper. Chop it into small pieces. For this recipe I used half a bell pepper because I find the flavor very intense.

I like to blanch some of  the veggies first. Slice Mexican squash in half, lengthways. Chop off tough stalk end and peel some of the broccoli stem, this will help tenderize the stalk when blanching.

When a pot of water comes to a boil then add the squash and broccoli. I usually cook the veggies about 1 to 2 minutes - just enough to slightly soften them. You don't want to overcook them until they get mushy. I think it's better to slightly undercook so there is some crunch left.

Remove the broccoli and squash to a bowl of cold water with ice cubes to stop the cooking. Or put the hot veggies in a colander and run cold water over them for 15 seconds or so.

Now I add salt to the water and cook the pasta according to the package directions.

While the pasta cooks, and once the broccoli is cooled, I break off the florets and chop the stem into smaller pieces. I also chop the Mexican squash into bite-sizes.

When the pasta is done, drain and run cold water on it to stop the pasta from over-cooking.

Now time to bring it all together. Add the pasta to a large bowl, along with all the veggies.

Pour in the vinegar and oil. Mix the salad well. You can add or subtract the dressing amount to suit your taste. Finally sprinkle on some salt and pepper (optional.)

Keep the Veggie Pasta Salad in the refrigerator until you are ready to serve.

You can make this salad with any fresh veggies you like, I sometimes add cherry tomatoes, too. The amount of each veggie can be adjusted to your preference - if you like a lot of broccoli, then add more. If bell pepper is too pungent, then leave it out. Use this recipe and make it to suit your taste buds and pocketbook.

Pasta Salad - Peas, Artichoke Hearts, Broccoli & Wheat Pasta

After the last two months of chowing down on every kind of meaty taco there is, as well as fried chicken, it's time to air out the arteries. If you have been with me throughout my Taco Month and a Cheap$kate Fried Chicken Challenge between the Ludo Truck and KFC's Chicken Littles, you are probably as ready as I am for some simple carbs and veggies. And I have the perfect vegetarian entree: Pasta Salad with Peas, Artichoke Heats and Broccoli.

Made deli-style, I use oil and vinegar for tartness and lusciousness. I quick parboil some crunchy veggies for texture, and added green peas and marinated artichoke hearts, to healthy wheat pasta.

This recipe is easy to make your own. Whatever crunchy fresh veggie on sale can be added, including: cauliflower, zucinni, Italian squash, bell pepper, green beans, corn and carrots. You can use them uncooked, or blanched for a minute.

I'm always on the lookout for marinated veggies on sale at my local 99c only Stores. I've found asparagus, roasted peppers, heart of palm, black olives and artichoke hearts. If they are stored in salted water then drain them. If it's a marinade, taste it and if you like it, then pour over the cooked pasta.

 The 99 Cent Chef's Pasta Salad with Peas, Artichoke Heats and Broccoli is a good recipe to start with -- and when you have it figured out, make the recipe your own and add any favorite seasonal veggies you find on sale from your local farmers market or grocery store.

Ingredients (4-6 servings)

• 1 package tube, spiral or bow tie pasta - about 12 to 16 ounces (1 pound). Almost any type of pasta, really. I used wheat, but you can use regular macaroni or gluten free pasta as well.
• 3 - 4 cups of chopped veggies - Again you can use any type you have on hand, frozen (any combo blend) or fresh, including: carrots, bell pepper, cauliflower, zucchini, corn and green beans. I used 1 cup frozen peas and 3 cups of fresh broccoli.
• 1 to 2 jars of marinated artichoke hearts - I used one 6 ounce jar. You can use any type you like. Drain if artichokes are in water. If in a marinade then add it all to the pasta salad -- extra flavor!
• Other canned or jarred veggies to include or substitute: black olives, asparagus, roasted bell peppers, beans, etc. Whatever you find on sale, just store it until ready to use in a Pasta Salad.
• 1/4 cup of olive oil - or any flavorful oil. Okay to use less for a lighter salad.
• 1/4 cup of vinegar - I used white, but you can use apple, red wine or rice vinegar. Since vinegar is such a strong flavor that I add it last, about a couple of tablespoons at a time to desired tartness.
• 1 teaspoon chopped garlic - optional
• 1 tablespoon of chopped herbs - including any combination of parsley, basil, oregano or sage. Okay to use a teaspoon of dried herbs.
• Salt and pepper to taste - should not need too much salt if you use canned black olives, or any pickled veggies.

Directions
Start a large pot of water boiling (see pasta package directions.) Roughly chop veggies: for broccoli I just broke off florets, peeled and chopped the stem (same if using cauliflower.) For carrots, zucchini or bell peppers, roughly slice or chop. Add these crunchy veggies to boiling pasta water for about a minute. You just want to slightly soften them. Of course, if you like your veggies raw, that's okay too -- no need to cook them all.

Allow frozen pre-cooked peas to defrost. You can use canned peas, although they are mushier, but do drain them.

With a slotted spoon or strainer, remove the veggies from water and set aside. (Okay to just steam the veggies, or use a defrosted frozen veggie blend.)

Add pasta to boiling veggie water. (No sense throwing out that flavorful veggie broth, right?) Cook according to directions. I usually shave off a minute or two for al dente.

When pasta is done, drain and rinse with water to stop cooking.

Now time to put it all together. Add drained pasta to a large bowl. Mix in cooked, raw and marinated veggies. Add marinate from jarred veggies, too. Sprinkle in a tablespoon favorite chopped herbs, or a teaspoon of dried Italian-style herbs.

Drizzle on 1/4 cup each of oil and vinegar. Okay to use less oil for a lighter Pasta Salad. Salt and pepper to taste.

Mix it all together well. Liquid marinade will sink to the bottom so be sure to coat pasta and veggies well.

Allow Pasta Salad to sit for about an hour to reach full flavor. You can chill it or serve at room temperature. Store in refrigerator if serving later or the next day.

Hindsight
I've had may types of pasta salad. The common flavoring is oil and vinegar. You can adjust the veggie-to-pasta balance to suit your taste -- heavier on the vegetables if you like.

You can also add spinach, but I would only add it at the last minute, as it will discolor and wilt if sitting too long in the acidic marinade.

My Pasta Salad also heats up nicely in the microwave oven. And for more protein try adding a favorite sliced cooked sausage, a can of drained tuna, or some roasted chicken from your local grocery chain store.

My Top 9 Recipes of 2012

If you follow The Cheapskate Food Blogger, you will never go hungry. And here are my Top 9 Recipes of 2012 to prove it. Although the ingredients are inexpensive, the flavors are varied in their scrumptiousness. And I have personally mined from the last year these culinary multifaceted gems for your viewing pleasure.

I like to mix it up, from vegetarian to carnivore fare, and a sweet condiment of Mango Chutney, to a slab of Homemade Deli Pastrami. Just click on any Recipe Title below to go to my recipe blog page. So let the countdown begin!

1. Falafel Pita Sandwich
Like most of my recipes, I had never tried making crunchy orbs of Falafel. But sometimes you just roll up you sleeves and jump in. I ended up making way too much, but my friends at work didn't seem to mind - I brought a batch in and they ate them up. And this is a great recipe for Meatless Mondays.

You can drain and roast a can of cheap garbanzo beans (to put back some crunch and texture) or go whole hog and soak dried chickpeas overnight and make Falafels from scratch. I have a neighborhood Middle Eastern market, so I got a bag of beans for a buck. Falafel balls are easy to make, as my recipe shows. And as a bonus, I came up with a cool accompaniment to stuff into a Falafel Pita Sandwich: Cucumber, Yogurt, and Honey Relish.

2. Homemade Egg McMuffin
I've been on a tear lately, cranking out cool stop motion animated food recipes, and one of the more wild ones is my Homemade Egg McMuffin. A wacky highlight is my constructing an egg frying ring out of a tin can -- hey, don't knock my cheap ways, it was simple to do and it works great. And I got a perfectly round puck of egg that fits snuggly between a toasted English muffin.

So do check out my recipe video below, and to see the recipe text with photos -- just click on the title heading above.



3. Beef & Broccoli Stir Fry
You may often ask yourself after reading my food musings a few times, "Where's the beef?" Well, here it is.

This Tightwad Forager seldom cooks with this most expensive protein, but there are small 3-ounce packages of frozen rib-eye steaks for $1 to be found in the meat deli cases of L.A. chain grocery stores. It's the perfect size for a serving or two of a Chinese classic, Beef & Broccoli Stir Fry.

I love stir-frys for their simplicity and sweet, salty, and sour flavors. My accompanying stir-fry sauce is easy to make and so flavorful. And if you are carb-phobic, this recipe is for you. Plus, my chintzy recipe has been highlighted by Fave Health Recipes here.

4. Steamed Artichoke
Everyone knows how to eat a steamed artichoke, right? Apparently not, according to Lesley Bargar Suter, the food and dining editor for Los Angeles Magazine. She posted a link to my recipe video on the magazine's food blog, Digest, so her husband and Chicago friends can see how the Chintzy Food Professor does it! To read her amusing artichoke post, click here.

If you've never steamed an artichoke to tender perfection and worked your way to the creamy choke, then be sure to oogle the animated video below.



5. Homemade Deli Pastrami
My recipe for Homemade Deli Pastrami is the Lawrence of Arabia of stop motion animated food videos. Just check out the epic cinematic culinary artistry on your computer screen. A widescreen vista of cured bovine fresh from a smoky BBQ grill will leave you breathless...and salivating. And there are no movie lines to wait in, and the price of admission is a big fat zero -- take that, movie theaters and cable TV.

I directed this deli-story with brevity, featuring tasteful compositions. So, I submit for your consideration, my video of a Homemade Deli Pastrami. Try out this recipe on your family, and you will surely receive a Standing O -- but look out because they will want an encore after the Deli Pastrami encore.

 
6. Mango Chutney
If you like eating Indian food, then be sure to check out my recipe for Mango Chutney. This fruit-packed jam is the perfect accompaniment to spicy curry or Tandori chicken (my recipe here) that you bring home from your favorite Indian restaurant. This sweet condiment goes with any of my Oriental or Middle Eastern-themed recipes. And if you are looking for a bit of sweetness to go with your favorite savory entree, then chop up some mango and onion, and simmer with vinegar, sugar, and a few spices for an easy-to-make Mango Chutney.

7. Shepherd's Pie
This recipe is meat and potatoes, British style. Traditionally made with Lamb, I've substituted cheap ground turkey for a lighter one-pot meal. Shepherd's Pie is also loaded with carrots and peas in a thick gravy, and topped with a charred crust of mashed potatoes. You can't get a more hearty winter's day meal than this; and it reheats deliciously in the microwave -- so you can't make too much. Plus this recipe gets my Wife's Seal of Approval!

8. Delicatessen Coleslaw
I like my deli sandwiches with coleslaw. And my recipe for a deli coleslaw is crunchy perfection. It combines shredded cabbage and carrot with mayo, oil, and vinegar to create a creamy, tart topping, or sandwich side dish. And if you make my Homemade Pastrami, then team it with this Delicatessen Coleslaw.

9. Baked Chicken with Grapes
I've saved one of the best Top 9 Recipes of 2012 for last: a sweetly succulent Baked Chicken with Grapes. Roasted chicken with fruit is a winning combination, and the preparation is minuscule. Just scatter a handful of grapes on an inexpensive leg quarter, along with a splash of white wine, and you have a divinely sweet and savory budget entree.

And remember to just click on any Recipe Title above to read each Top 9 Recipe of 2012 and get all the delectable details.

Well. Thanks for being my dining companions this last year. Please do come back and try your hand at a few of my economical recipes - always presented with creativity, humor, and a bit of style.