National Potato Day - Recipes and a Reviews

The most humble and one cheap veggie is the tuber or potato. I can get Russet potatoes for way less than a dollar per pound. So there is every reason to celebrate National Potato Day. Be sure to click on any recipe name to see the tasty original blog post recipe.

I'll start my potato recipe roundup with the most soul-satisfying Mashed Potatoes. I make mine the easy way with just boiled potatoes, milk, butter, a lot of black pepper, and a touch of salt. I always serve them with my Thanksgiving Turkey.

Here's my video below (Click on the recipe name above to see my photos and recipe text.)

Carrying on the Mashed Potato theme, my next recipe is from across the pond (Great Britain,) Shepherd's Pie or Cottage Pie.  Potatoes are at their best when playing second fiddle to the main ingredient, often it's meat.

It's a hearty one-pot meal that has it all. Ground meat, green peas, carrots, onions in a bath of au jus gravy, and topped with mashed potatoes...it's so good. Once assembled, you finish the Shepherd's Pie off in the oven to get a browned topping. The prep work is straightforward, just some veggie chopping and pre-cooking the meat, veggies, and mashing potatoes. See how I do it below.

You can't get more red, white, and blue than a picnic-style chilled Potato Salad. I still make it quite often, too. My version is a Classic Potato Salad. 

Again, the ingredients are cheap, simple, and easy to get. I like the added crunch of finely chopped raw onion and chunks of celery. I make mine extra decadent with the addition of chopped boiled eggs. 

For your next picnic or backyard BBQ, make a cool batch of my Classic Potato Salad. 

This is one of my most controversial recipes, and it's called Mom's Cajun Potato Salad. Mom came to visit me in Los Angeles and I got her to make it. My Mom lives in Louisiana, and she knows her Cajun cooking.

When I saw what she was doing, I had to point out to her that she was making Mashed Potatoes, not Potato Salad!

Well, we had it out and she won, of course, I should have known better butting heads with her. I'll let you make the call if it's mashed or salad-style after watching the recipe video below.

Originating in Central and South America, the potato comes in many varieties and colors. I like red potatoes, but orange sweet potatoes are especially delish. Lately, I've been grilling them more than typically baking in the oven. 

You can grill them just like you would a regular Russet potato. They soften and char quickly and easily. So next time you're at the grill, throw on sliced sweet potato and make Grilled Russet and Sweet Potatoes.

My Cajun nephew Zak works as a cook and learned a great Sweet Potato Hash to go with his classic Blackened Fish recipe. It's a 2'fer you can check out below.

You'll find these Breakfast Potatoes at truck stops and diners just off the interstate almost everywhere. This potato recipe sautes chunky potatoes with a veggie mix of bell pepper, onion, and garlic. They're also called Skillet Potatoes and Home Fries.  Make a big batch, and they reheat fine the next day, too.

I like spuds fried, boiled, and grilled, in the morning, noon, and night. For breakfast, I'll grate a potato to make Old School Hash Browns. 

You may think I'm scraping the bottom of the barrel for this Cheap$kate Deal of the Day review of canned Corned Beef Hash from years ago - you know, I kinda liked it, really.

I can't argue with you here; I guess you get what you pay for. But, you know, this canned potato and meat breakfast side is not too bad...really. You can read my review/taste test by clicking right here - reading is believing!

Speaking of Corned Beef, here is a classic St. Patrick's Day dish of Corned Beef and Cabbage - with potatoes, of course.

I make mine with cabbage, carrot, and red potatoes. Normally expensive corned beef drops to half price or less during the holiday. I cook the corned beef first and finish up the dish by boiling the veggies in the broth until tender.

It's actually a very easy recipe to make, just watch it below to see for yourself.

Ribeye Steak and Red Potatoes may be my favorite oven-broiled combination. I usually start the potatoes first because I slice them thick. 

After one side of the potatoes are browned, I throw on the Ribeye. When it's cold outside the oven does double duty by warming up the kitchen, too!

A most unusual tuber is a Yuca. It looks foreboding, but when boiled, it is super tender and very mild in flavor. I first had them at L.A.'s premier Cuban Restaurant, Versailles, served with white rice, black beans, and roast pork.

I buy Yuca from local Latin groceries and even at 99c Only Stores in the frozen deli cases, all peeled and ready to reheat.

I have a most delicious and tangy recipe called Yuca and Mojo Sauce with Onion. 

I had a neighborhood restaurant I would frequent on Sunday mornings for an espresso and a Spanish Omelet to go with my Sunday L.A. Times newspaper. 

A Spanish Omelet is simply scrambled eggs with sliced potatoes. You should sauté the potatoes first, as the eggs only take a couple of minutes to cook.

I have a great Fritatta to start your day. Again, it has sliced potato, but with a Latin pepper called a pasilla or poblano. But don't worry as they are not spicy. They are more like a sweet red or yellow bell pepper.

It's basically an omelet as well, that's finished with a layer of cheese and baked in the oven under the broiler to get a nice cheese-charred topping.

And let's not forget the French Fry, or Chips, as they call them in England. 

The trick to a crispy Fry with a soft center is to fry them twice. Check out my video below of Fish and Chips, and at the end of the video, I show you the frying technique.

I'm always coming up with recipes that include the common potato. So do check back for more eats that feature the most versatile spud.

Christmas Cheap$kate Recipe Roundup!

It's the busiest and most overwhelming cooking day of the year -- well, don't fret, The 99 Cent Chef wants to take the stress out and make it a bit easier for you. 

I got it all here: my holiday recipes, along with a cupboard full of money-saving tips for you during this Christmas Season. So read on and take a few tips from the grinchiest tightwad around.

Below is everything you need to serve a sumptuous and cost-saving dinner table feast. And make sure you bookmark this page because Christmas is right around the corner -- yikes!

First up, if you live in Los Angeles, the Cheap$kate Chef would recommend getting fruits and veggies at any Superior Grocers -- just click here to see the great deals to be had, it's incredible. They cater to a Latin clientele, but everyone is welcome.

In the recent past, Superior Grocers has sold a whole celery stalk for 79 cents, fresh corn 3 for $1, and Russet potatoes at 2 pounds for 99 cents - oh boy!

My late in-laws always served Roast Duck for Christmas. They slathered it with the packaged Orange Sauce as the duck roasted. For my Roast Duck recipe, I left out the Orange Sauce, but you can add it. 

If a Baked Ham is your dining table centerpiece, be sure to save the ham bone. It will flavor the broth of my recipe for Split Pea Soup. 

And, right around the corner is New Year's Day, so any leftover ham is added to my Hoppin' John's Blackeyed Peas recipe, here. 

My simmering pot of good luck will warm you on the first day of the New Year.

I'm sure there are Turkey deals to be had wherever you are during the holiday, so this week, check out those grocery flyers in the mail before you give them the heave-ho.

This holiday, my local Ralphs Supermarket is offering Young Turkeys for 79 cents per pound with their Rewards Card! And, you don't need a $25 minimum purchase this time.

The main event is the centerpiece, a fat turkey overloaded with stuffing. Now, wouldn't it be great if you could get away with just setting out a stack of heated Banquet Turkey Dinners? That really is the cheapest way to go.

Well, I know that won't fly, but one year in my bachelor days, I had one. My wacky review of this frozen fiasco poultry dinner is a click away here.

But seriously, I posted my version of a Turkey with Stuffing recipe, and click here to read all about it. My blog post also features my Mother-in-law's decadent Sausage Stuffing. I shot a video below for you, and it's done in my movie technique of stop-motion animation to boot.



Gravy with Mashed Potatoes is a favorite part of the holiday meal. Hey, I'll end up dragging everything on the plate through the Gravy. Check out the most pungent holiday recipe you'll ever taste, my Giblet Gravy recipe video, below. 

You may find a whole turkey too much to handle, or your guest list is just yourself and maybe one or two other guests. In that case, it is easy to bake a whole Turkey Breast.

The last time I cooked a Turkey Breast, it took about 2 hours at 350 degrees to roast. I simply seasoned it with salt and pepper, leaving it uncovered. You can also add some herbs, or do it with your own family recipe way.

Check with a thermometer for a reading of 165 degrees. I usually just slice into a thick part of the  Turkey Breast and make sure there are no pink juices. And, when done, remove from oven and let stand for about 5 minutes so juices settle back in the meat.

The same goes for Turkey Legs. They may cook a little quicker, though, so start checking for doneness after an hour and a half. For a change of pace, I made a tasty recipe called Mexican Cola Turkey Carnitas. I just covered and braised a couple of Turkey Legs for about 2 to 3 hours in Mexican Cola with herbs. I shredded the cooked Turkey Legs, but you can serve them whole for a centerpiece presentation. Check out my sweet recipe in the video below.



To add some South of the Border Christmas tradition, serve a steaming bowl of pork, chile, and hominy stew called Pozole. Along with tamales, Pozole is a Mexican culinary holiday tradition.



Setting out a platter of plump Tamales is an edible holiday package of deliciousness. And while I don't have a cheap$kate recipe yet, I can point you to a local L.A. fave purveyor called Tamales Alberto. If you are in the 'hood do get a dozen.

My recipes are stuffed with cooking tips and cheap shopping sources like my local 99c only Store and Dollar Tree. They have stepped up their holiday food deals as well. Dollar Tree items now start at $1.25. Each carries boxes of stuffing and Hormel Bacon & Pork Sausage Links on the cheap. Right now, they are selling everything but the bird!

Click on any photo to see larger.

Come take a walk on the wild sides with The 99 Cent Rebel With a Cause Chef. And you can be sure the following links will go over big with your hungry family and visiting neighbors. 

 

You've never seen stuffing made like this: Stuffing Cupcakes with Cranberry Topping & Gravy. To get the step-by-step directions for this most deliciously unique savory and sweet stuffing recipe, click here. It's easy and quick to make; all you need (to borrow) is a cupcake pan. Stuffing Cupcakes are portable for an office party or a potluck dinner. If you are like me, stuffing, next to roasted turkey, is the main event for my ravenous taste buds.

Stuffing Cupcakes

Make your own Homemade Cranberry Sauce by simmering two cups of fresh cranberries in a simple sweet syrup. My original recipe uses fresh strawberries, but you can use almost any fresh fruit, including cranberries.

Everyone knows how to make Mashed Potatoes, right? Well, if you are a newbie to pulverizing tubers, I've got your back! And you gotta have gravy to go with Mashed Potatoes. My Turkey with Dressing link has a Homemade Gravy recipe, too.

Mashed Potatoes

Boring Creamed Spinach is a typical Christmas side, but I have a Hindi twist. One of my favorite Indian restaurant side dishes is Saag Paneer, which is just like creamed spinach, but with cheese and the added spice punch of ground cumin. My version is made with easy-to-get (and lower-fat) cottage cheese instead of Indian Paneer (cheese) and Ghee (butter). Once you and your family try my cheesy and creamy Saag Paneer, you won't go back to Creamed Spinach. And the recipe is a click away, here.

If you are looking for traditional sides, I have the old-school French Fried Onions and Green Bean Casserole, which is right out of the 1960s-themed Mad Men TV series. Yeah, all you need is a can opener for the green beans and Campbell's Mushroom Soup. This is a classic recipe where Betty Crocker has it right -- creamy, crunchy, and so satisfying. Click here to see the Cheap$kate Chef's version.

Roasted Brussels Sprouts are edible Christmas ornaments that you can add to the oven during the last 30 minutes of roasting your turkey. Just drizzle them with oil and dust them with salt and pepper. It couldn't be simpler to do, and here is my stop-motion animated video to prove it.



Of course, I have some more sides for you, just click on any of the following names: Green Beans with Almonds,  Whiskey Yams with Brown Sugar Pumpkin Seeds, Squash, Tomatoes and Onions, Brussels Sprouts in Sour Cream, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, Collard Greens with Molasses, Asparagus and Red Potato Salad,  Pear and Spinach Salad with Creamy Dressing, Fresh Fruit Salad.

Green Beans & Almonds

And don't forget the appetizers like: Warm Artichoke Dip, Black Olive Tapenade with Crostinis,  Bacon Wrapped Dates with Cream Cheese, and Roasted Asparagus Wrapped in Salami.

Warm Artichoke Dip

And if that isn't enough -- it's dessert time! After you push yourself away from the table and waddle to the couch to catch a holiday game on the TV, be sure to grab a handful of my wife's Cranberry Orange and Coconut Cookies (click on the name for the recipe).

But you can't do better than desserts made by Mom. They know what makes a family happy, and mine has been generous enough to show me how she does it. Here are a couple of videos I made of her homemade Pumpkin and Mini Pecan Pies.

Now is the time to hit up your local grocery for cans of pumpkin or, if you are cheap like me, less expensive cans of sweet potato. You can use either, as the taste is identically delicious (that is, when canned yams are in a sweet syrup.)

Read the recipe details of my Mom's luscious Pumpkin Pie by clicking here. And watch the video below to see how she does it.

Every Christmas holiday, I eagerly await a package from Mom of her famous Mini Pecan Pies. A dozen of them travel well inside a shoebox from Louisiana to Los Angeles. These small pies are the tastiest present one can receive, and I got her recipe for you -- all you have to do is click here.

This is a great Christmas party dessert, but make sure to give your host a few, as they will disappear way too fast. If you don't believe me, just check out the video I made of Mom setting out a plateful -- and watch my relatives devour them in no time flat! (By the way, I think you will be impressed with how the Chintzy Chef gets around paying typically exorbitant pecan prices.)



I hope you all have a great holiday. Keep checking back here for more budget recipes and loads of new food videos. And I'll leave you with my Homemade Eggnog recipe and wacky tree-trimming video.

Mashed Potatoes - Video Recipe

Potatoes - deep-fried, boiled, or baked - the end result is always deeply satisfying. It's also one of the most complete nutritional veggies -- it's what the stranded astronaut survived on in the book and movie, The Martian. 

During these holiday meals in November and December, spuds are front and center of a family or friend gathering.

Are potatoes the cheapest veggie out there? I always get russets on sale for under a dollar per pound. And your Christmas table would not be complete without creamy and buttery Mashed Potatoes.

The spud originated in the South American country of Peru, where hundreds of varieties are available, but for my next cheap$kate recipe, I use Idaho's finest, the russet potato. They are ideal for boiling into Mashed Potatoes. Russets stay dry enough when taking on water during slow simmering. You can also use red or white potatoes for this recipe - you may need less milk or cream to finish.

Everyone knows how to make Mashed Potatoes, right? Well, just in case you are a newbie, here's one way to do them cheaply and easily.

Mashed Potatoes on their own are a bit bland. I usually make them for Thanksgiving and Christmas, when there is gravy and dressing to mix with. Or, lately, it is the topping for my British-style Shepherd's Pie that's baked with a beef stew underneath. And any type of gravy is what Mashed Potatoes crave.

Shepherd's Pie

The ingredients are few for Mashed Potatoes, just boiled tubers, milk, butter, salt, and pepper. And they all come cheaply. Butter is the most expensive ingredient, but I barely use half a stick. It's okay to substitute non-dairy milk like almond and oat beverages.

I always get russet potatoes for less than a buck per pound. They keep for a couple of months if you store them cool, dry, and out of direct sunlight. And the price is right, my recipe calls for cheap russet potatoes.

You can use any fat content of milk, or go all out and mix in cream.

Some cooks peel the potatoes first, but I find it's easiest to boil them so the potato skin slides off easily and you don't waste any of the flesh, which happens with a potato peeler.

I have a potato masher, but I have used a regular fork - just make sure the fork's sturdy, it can bend during potato mashing. It really depends on you how fine for mashing. I like to leave in some smaller lumps, so I don't go overboard. Be careful if you use an electric mixer because you can whip them until they become a gooey, sticky mess. Just taste as you go -- which applies to any recipe you make.

Next time you roast a chicken, save some pan juices to make gravy (for recipes, click here, or here) and be sure to mash some potatoes to sop it up.

Mashed Potatoes - Video

   Play it here. Video runs 1 minute, 37 seconds.

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

Ingredients (2-3 servings)

• 4-6 medium-sized potatoes - about 3 pounds. At least 2 cups total when mashed. I used russet, but okay to use any type you like, even sweet potato.
• 1/2 cup of milk or cream - Add more or less milk to suit your taste and mashed potato texture. Okay to use half and half or whipping cream. Using a milk substitute is fine.
• 2 tablespoons butter - okay to add more or less. Okay to use a butter substitute
• Salt and pepper to taste. 

Directions
Clean dirt off potatoes. I boil potatoes with skin on; some cooks like to peel the potatoes first - it's up to you.

 Add enough water to cover the potatoes. High heat until the water begins to boil. Reduce the heat to a low boil.

It should take about 1 hour, depending on how large they are. Done when a fork easily pierces the potato. (To lessen the boiling time, you can cut potatoes into large cubes and boil them - it should only take half an hour at the most.)

Cool off potatoes with cold water and peel them.

Add the peeled potatoes to a large bowl and add 1/2 cup of milk and 2 tablespoons of butter. Okay to use milk or butter substitute.

Season with salt and pepper. Mash it all together. You should get about 2 cups of mashed potatoes.