Corned Beef and Cabbage - Video Recipe

You don't need the luck of the Irish or a 4 leaf clover for finding good food deals this week of St. Patrick's Day. Just check your mailbox for grocery store flyers or visit your local market for discounted Corned Beef, heads of cabbage, carrots and potatoes. And I have an easy dish to celebrate St. Patty's Day: Corned Beef and Cabbage.

If you are as cheap as me, you will have stocked up on the Irish holiday Corned Beef sales. Not the biggest BBQ day of the year, the 4th of July has such a good deal on beef  (even hamburger was at least $2.89 per pound, if I remember last year's prices right).

Corned Beef is normally in the 5 dollars per pound range, but this week it drops to around 2 bucks, or less, per pound! You can get a whole cabbage for about a buck as well. And carrots and potatoes are always cheap.

My Corned Beef and Cabbage recipe couldn't be simpler to do. When you buy Corned Beef from the market it is ready to cook. Cover the Corned Beef with water and add the packet of herbs contents that come with it, then boil the beef for about 4 hours.

When the Corned Beef is nearly fall-apart tender remove it from the cooking broth. Now a typical Corned Beef is super salty and the broth will be too, give it a taste to make sure.  I usually pour out half the broth and add fresh water to replace. This will lighten the salty brine flavor. When you add water give the broth a quick taste to see if you can handle it.

All you need to do is add the chopped veggies to the broth, including cabbage, red potatoes, and a whole chopped carrot. You cook the veggies until tender - this only takes about 20 minutes. If you like crunchy cabbage, cook the potatoes and carrot for 15 minutes then add the chopped cabbage and cook until desired tenderness, about 10 to 15 minutes.

I use red potatoes, but you can use any potatoes you find on sale. I chop them in quarters (4 pieces) so they will cook faster. I like big chunky carrot slices, too. The cabbage can be chopped roughly into large chunks.

It does take a bit of patience to cook my budget Corned Beef and Cabbage but it's well worth the wait. My budget one-pot meal is really easy to make, that's why so many families have embraced this classic Irish meal. Sometimes this Blarney Chef is full of it, but not this time, my cheap$kate holiday dish is one I make every year, and you should too!

Corned Beef and Cabbage - Video

Play it here. video runs 2 minutes, 22 seconds.

Ingredients

• 1 corned beef - I use cheap point-cut corned beef on sale. They usually weigh 3 to 5 pounds. You can follow package directions for cooking corned beef. 
• 1 whole cabbage - chopped. They have a tough root stem you can remove, but it will tenderize. I only remove if it's discolored brown and extra tough. 
• 1 carrot chopped - You can add another carrot or two, depending on the size. Sometimes I like more veggies.
• 2 red potatoes chopped - You can boil red potatoes whole, but they will take an extra half hour to cook. Okay to use white or russet potatoes. Also, add more potato if you like.
• Water to cover corned beef - When corned beef is cooked, taste broth for saltiness, if too much then replace half the broth with fresh water and taste again - repeat if necessary.

Directions

Corned Beef is a thick and tough piece of meat, so you need to low boil it for about 3 to 4 hours until tender. Time will vary depending on the size of whole Corned Beef brisket. Mine was about 4 pounds. Cheaper cuts of Corned Beef can be fatty, so it's okay to trim off some of the fat.

You can follow Corned Beef package cooking directions. Usually, you cover Corned Beef with water, about 5 cups worth. Most times you have a small packet of spices and herb included, so open and empty the contents into the water. Sometimes I leave out the packet, as the corned meat is seasoned enough for me.

In a large pot, bring the Corned Beef in water to a boil, lower to a low simmer or low boil and cover the pot. Cook about 3 to 4 hours. Check on the pot every hour or so to make sure liquid does not cook out, and add more water if needed. It's okay if the liquid cooks out by half, this will make an intense broth for the veggies.

After about 3 hours you can chop the cabbage, carrot and potatoes.

When the Corned Beef is done, remove it and set aside. Taste the broth to see how salty it is. More than likely it's too salty, so pour out half the broth and add an equal amount of fresh water. Now taste to see if the broth is milder. Repeat this step if necessary to reach your desired flavor.

Once the broth meets your tastes, then add the chopped veggies. Bring to a low simmer, cover the pot and cook veggies about 20 minutes.

If you like crunchy cabbage, first cook carrot and potato about 15 minutes, then add chopped cabbage. Cook until cabbage reaches desired crunchiness, usually 10 minutes or so.

Finally, return the cooked Corned Beef to the pot with veggies and let it reheat for about 5 minutes.

This is a one-pot meal, so just slice off hunks of Corned Beef and serve with the cooked veggies.

Sliced Corned Beef is great in a sandwich too, just click here to see how I make mine, with Homemade Coleslaw!

Best Lamb Curry with Vegetables - Video Recipe

My latest recipe is loaded with veggies, too. Lamb Curry with Vegetables starts with a basic meat curry, then when that is ready I add the veggies and finish it up - so, my latest recipe is a twofer: Lamb Curry and Lamb Curry with Veggies.

Curry comes in all flavors depending on the region of origin, from India to Thailand. I am making a simple India-style curry. Even in India, curries vary from region to region.

I make a basic Cheap$kate Lamb Curry with spices, coconut milk, tomato sauce, onion and garlic. All I do is saute the meat and onion, spices, then add liquids, cover and simmer the Curry about 2 hours, or until the lamb is fall-off-the-bone tender.

And I build a basic curry powder from scratch, but if you have access to pre-made curry powder then it's okay to use it. The spices I use are mostly easy to get and include: ground cumin, ginger, cinnamon, and coriander.

It's okay to mix and match my curry ingredients. If you don't have coriander then leave it out. Spices can be expensive, but I'm lucky to have  99c only Stores to shop in.

The main curry powder ingredient is ground cumin, if that's all you can get, then use only that- all the other spices just make the curry powder more complex.

Click on any photo to see larger.

For a richer curry I add coconut milk or cream, and tomato sauce. This adds sweet and acidic layers of flavor. Okay to leave out coconut milk for a light curry sauce. I get both ingredients from my local 99c only Store and Dollar Tree.

For meat, I sometimes splurge with pricy, pungent lamb. You can substitute with cheap chicken or pork.

 Depending on the meat, some cheap cuts of lamb, beef or pork can be very tough, so a 2 to 3 hour simmering time is needed. I leave fat and bone attached, for extra flavor. With long simmering times, some fat will liquefy and the bone will seperate from flesh. Any tough meat will tenderize. Cooking time varies depending on simmering temperature.

This is the kind of curry you can leave heating on the stovetop -- just check from time to time and add more water or broth as needed.

Click on any photo to see larger.

I fill out this Lamb Curry with a lot of cheap veggies that include: onion, bell pepper, carrot and potato.

You can add any fave veggies you like, such as: spinach, kale, cauliflower, squash, and green beans. My local Latin market has great deals on veggies.

After my basic Cheap$kate Lamb Curry is done, I add the veggies and cook another 45 minutes. You can adjust the cooking time if you like veggies crunchy or soft.

I don't make this recipe too often as lamb is a bit expensive, but sometimes I gotta have a Lamb Curry with Vegetables -- damn the price!

Best Lamb Curry with Vegetables - Video

Play it here. Video runs 4 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 2-3 servings)

• 1 to 2 pounds of lamb  - slice into bite sizes. Okay to substitute any meat, including chicken, turkey, beef and pork.) The balance of meat to veggies is up to you.
• 1 tablespoon cumin powder - okay to substitute cumin with a favorite curry powder  (if you use a pre-mix curry powder, then leave out the other spices that follow.)
• 1 teaspoon powdered ginger - or fresh chopped ginger.
• 1/2 teaspoon cinnamon - okay to use a cinnamon stick.
• 1 teaspoon ground coriander
• 13.5 ounces coconut milk or cream - one regular size can.
• 8 ounces tomato sauce - one small can.
• 1 onion chopped - white, yellow or red onion.
• 1 tablespoon garlic - chopped (jar or fresh.) Okay to use garlic powder.
• 1 bell pepper - chopped
• 1 carrot - chopped
• 1 potato - chopped. I used a large russet potato.
• 1 tablespoon oil - to saute lamb.
•  1 cup of water or broth
• Salt and pepper to taste

*Other curry spices - garam masala, chili powder and turmeric. About a teaspoon each. Okay to mix and match what you like to make a curry powder, but always start with a tablespoon of cumin.

Directions
Slice lamb into bite-sized pieces. Okay to trim off some fat and remove bone. I like to keep most of the fat and leave bone in for extra flavor.

Add a tablespoon of oil to a medium heated pan. Add lamb and brown one side about 5 to 10 minutes, depending on how hot the pan is.

As meat browns, roughly chop one onion. Once meat is brown on one side then add the chopped onion and saute until soft, about 5 minutes.

Add curry spices, including: cumin, ginger, cumin, cinnamon and coriander. Okay to use a favorite pre-mixed curry powder.

click on any photo to see larger

Salt and pepper to taste, then add chopped fresh garlic or garlic powder. Mix well and saute dried spices and garlic for a minute or so.

Add one can of coconut milk or cream, a small can of tomato sauce, and a cup of water or broth. Mix well and bring up to a low simmer.

Cover and cook until lamb is tender, about 2 hours. Other types of meat may cook quicker. Chicken takes about an hour. Check from time to time, making sure liquid does not cook out. Add a little water or broth if needed.

This is a basic Lamb Curry. You can stop here if you like, I sometimes do.

The idea is to make a simple Lamb Curry with onion and spices, and cook it until tender. Then you add rest of veggies and cook them just enough to slightly soften.

 If you added all the veggies at once, in the beginning, they would cook until way too mushy for my taste.

While Lamb Curry cooks, chop the rest of veggies. After the lamb is tender, add chopped bell pepper, carrot and potato. You can add any favorite veggies you like including: cauliflower, green beans, squash and spinach.

Bring to a low simmer. Cover and cook veggies until they reach desired tenderness, about half hour to 45 minutes.

I like to serve my Lamb Curry and Veggies over rice.

Wife Approved Recipe - Trader Joe's Curried White Deli Chicken Salad

My wife loves Trader Joe's Curried White Deli Chicken Salad, and so do I. She will often chastise me after I finish off the small tub of leftovers she leaves in the refrigerator - hey, it's her own dang fault for not hiding it better!

She shops at Trader Joe's more than any other grocery store. If you don't know Trader Joe's, it has a fanatical following (like In-n-Out Burger) here in Los Angeles, and it's even spread to New York City, after a store opened there a few years ago. (Click here for the website.)

They carry specialized frozen and fresh packaged foods, locally baked bread, organic veggies and fruit, hormone-free meat, chicken and fish, along with a huge selection of exotic beer, wine and spirits.

They my be best know for introducing the tasty 2 Buck Chuck line of wine (no longer 2 bucks, but still cheap) that is the favorite beverage of starving artist and actors, served at parties, dorm rooms, and gallery openings. There is even a popular cookbook series devoted to Trader Joe grocery store ingredients (see them here.) Check out  below a few stocked items.

Wall of Cheese

Well, I picked Trader Joe's recipe lock for my latest cheap$kate treasured bite. What makes Trader Joe's Curried White Chicken Deli Salad so good is the disparate flavorful contents. You have green onions and raisins, cashew nuts, garlic powder, lime juice and shredded carrots, with chicken, all in a mayo, mustard, honey and curry sauce. Whew, it shouldn't all work together, but boy does it ever.

This chicken salad will quickly move up the ladder on you favorites list. It's crunchy with cashews, creamy with mayo, and so flavorful with cumin or curry spice, plus an added sweet touch of honey. Especially when I can make almost twice as much, for less than the price of Trader Joe's eleven ounces at $3.99!

And luckily I can get almost all the package listed ingredients from my local 99c only Store. I bought a chicken breast on sale for 99 cent per pound at my local Latin market and poached it in water. Or, you can use any leftover chicken from a roast you buy in the deli section of your local grocery. (Using dark meat is the cheapest, but still tasty, way to go.)

I always find small packages of nuts. This recipe calls for cashews, but regular cooked peanuts are a cheap substitution. If you buy salted nuts, I recommend rinsing off the salt, then allowing them to dry. Too much salt will overwhelm the chicken salad.

Chicken and nuts are the most expensive ingredients, while raisins, green onions, shredded carrots, mayo and mustard are cheap enough. You need curry and garlic powder, but I find ground cumin has all the curry flavor you need. (I also find prepared curry powder cheaply at my local India or Middle Eastern mom and pop groceries.)

My Curried White Chicken Deli Salad is not as yellow as Trader Joe's version because turmeric powder is used. While this spice adds another level of flavor, it also adds a yellow tint. But I find the overall taste is close enough to Trader Joe's chicken salad, even without it. If you have turmeric in your spice rack then go ahead and add a teaspoon. I'm not replicating their recipe exactly, I'm more concerned about the overall flavor and using ingredients any of my visitors can find for the right price.

I make this as I would a regular mayo-based chicken or tuna salad, just adding the extra ingredients listed above. The ingredient amounts are the main mystery. Hmmm, I'm just guessing the balance, but I think it's close enough. And you can always adjust any ingredient amount to suit your own taste buds.

This recipe is wife approved, so I know everyone will like it. And don't let Trader Joe's know that I ripped off their Curried White Chicken Deli Salad recipe and made it for almost half the price, I don't want to get banned from getting their 2 Buck Chuck Chardonnay!

Ingredients (3-4 servings. Yeah right, like it will last that long!)

• 1 - 1 1/2 pounds chicken breast - I poached a large half-breast. Okay to use roasted chicken from your favorite grocery store. Poaching dark meat chicken is a tasty and cheaper way to go.
• 1/2 cup roasted cashew nuts - if salted, then rinse them off and allow the nuts to dry. Okay to substitute with cheaper roasted and shelled peanuts.
• 1/2 cup of raisins
• 1 cup of shredded carrot - I used packaged. You can thin "matchstick" slice a carrot, or hand-shred it with a veggie shredder.
• 2 green onions - chopped
• 1/2 cup of mayo - okay to add more or less for desired creamyness.
• 1 teaspoon mustard - any type. I used coarse ground mustard.
• 1 tablespoon ground cumin or curry powder - I find ground cumin is the cheap and easy way to go, as it is close enough to regular powdered curry (which can be hard to get.) If you have turmeric then add a teaspoon for color and extra flavor.
• 1/2 teaspoon garlic powder - or granulated garlic.
• 1 teaspoon lemon or lime juice - fresh or from a bottle.
• 1 teaspoon honey - or any favorite sweetener.

Directions
Roughly chop or shred cooked chicken breast. Total amount should be about 2 cups. You can use deli store bought roasted chicken, or follow my chicken poaching method below.

I bought a large half-breast of raw chicken. I filled a pot of water halfway covering the chicken breast. Season it with salt and pepper (or any favorite spices and aromatic veggies like onion and garlic.) Put a lid on the pot and low boil the breast about 1/2 hour to 45 minutes, depending how large the breast is. You can slice into the thickest part of the chicken breast to make sure it cooks all the way through.

When chicken is fully cooked remove and allow it to cool so you can handle it. (And save the homemade chicken broth for a tasty soup, like my veggie loaded Mexican Calabasitas, a click away here.)

While chicken is cooking you can prepare the other ingredients. Chop 2 green onions and shred a carrot, unless you buy shredded carrot in a bag.

If roasted cashew nuts are salted, then rinse them off under water then allow them to dry out.

When chicken is cooled down after cooking, then remove the meat from the breastbone. Pull off the skin and any fatty pieces and discard. Finally, slice or shred the chicken into bite-sized pieces. (Do the same if you use dark meat.)

Now time to bring it all together.

Add into a large bowl the sliced and cubed chicken, along with chopped green onion, raisins and cashews.

Add a teaspoon of mustard. Spoon on 1/2 cup of mayo. (After everything is mixed together, taste it as see if you want more mayo - if so, then add a teaspoon at a time to desired creamyness.)

Sprinkle on the cumin (or curry powder) and garlic powder. Finally drizzle on a teaspoon of lemon or lime juice, and a teaspoon of honey, or a favorite sweetener.

Mix well. That's it.

Best to refrigerate the Curried White Chicken Deli Salad for a couple of hours, so the spices and other flavors intensify. Store it in the refrigerator until ready to serve.

I like this chicken salad served with crackers. You can put it on sandwich bread or in pita bread. Also, try adding a couple scoops to a favorite leafy salad.

Hindsight
Again adjust the ingredients to suit your taste. If you want a lighter curry taste then take away some ground cumin, curry, or turmeric powder.

Same goes for honey, mayo and mustard. Add a little at a time, then taste. Using less, or no honey, is okay as raisins add a good amount of sweetness.

Also stretch it out with more carrot, raisins and green onions - you could even add some celery or apple. If you like a lot of protein then add more chicken.

Substitute regular roasted peanuts instead of more expensive cashew nuts. You can taste the difference when fresh made, but after a day, or so, the curry flavor takes over and any nuts will taste the same.

I've made Trader Joe's Curried White Chicken Deli Salad with dark meat. There recently was a great sale at my Latin grocery store for skinless and boneless leg quarters (thigh and leg combined) for 88 cents per pound! While white meat is more common in chicken salads, I like dark meat, as it's more moist than white meat. You can poach a leg quarter and chop it for this salad. Dark meat has more fat that you can easily remove if necessary.

This recipe is easy to double the ingredient amounts. Although, you may not want to exactly double the mayo, mustard and cumin (curry powder,) just add a little more at a time and taste.