Milk - Deal of the Day

There is no real expiration date for my latest Deal of the Day, Gossner's U.H.T. Shelf Stable Milk, that I retrieved not from a refrigerated cold case, but from a regular room-temperature grocery shelf. I have seen this type of milk for a while now, but I never picked up a carton - until this year when I started seeing these cardboard packages in my local Dollar Tree.

Milk is extremely perishable so I stayed away from it. But at a buck for a quart of milk I thought, why not try it now?

Hey, it's just regular milk that is heated to 282 degrees and held for several seconds, then cooled to 70 degrees in a continuous pressurized system.  Basically the milk is overheated for extra shelf life, and can be stored at room temperature until you open the box. Once opened, the milk carton should be kept in the refrigerator, like regular cold milk from a cold deli case.

Click on any photo to see larger.

This milk has no preservatives or artificial hormones, it's just plain milk. You can read all about their treatment process by clicking here. And the dairy producers Gossner, have been around since the 1940's and specialize in Swiss cheese. Upon developing their special heating and room temperature storage process, they now supply the military with milk. As you can imagine, this type of milk travels well on family vacations. And living in Los Angeles, I would add this milk to my emergency earthquake kit, too.

But the main question is, how does this milk taste? Once the milk is chilled there is no discernible difference. I have tried Gossner's 2% and whole milk, and they taste fine and rich enough. I mainly just add it to coffee and hot oatmeal.

I like that you can get a couple of cartons at a time, one to use and one to store, so you never run out during caffeinated mornings.

So how does Gossner's U.H.T. Shelf Stable Milk rate on my Cheap$kate Dining Scale of 1 to 9, 9 being best? It tastes as good as regular milk so I have to give it a perfect 9!

Go ahead and make the plunge next time you see this type of milk on your regular grocery shelves -- you can't beat the dollar price tag.

 

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. Are potatoes the cheapest veggie out there? I often get them on sale, a buck for 10 pounds.

The spud originated in the South American country of Peru, were 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 are 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.

I always get several pounds of russet potatoes for less than a buck. 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 about a bucks worth of 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 easy and you don't waste any of the flesh, which happens with a potato peeler.

I have a potato masher, but 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 to mash. I like to leave in 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 minutes, 37 seconds.

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

Ingredients (2-3 servings)

• 4-6 medium-size 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 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 potatoes. High heat until water begins to boil. reduce heat to a low boil.

Should take about 1 hour, depending how large they are. Done when a fork easily pierces the potato. (To lessen boiling time you can cut potatoes into large cubes and boil them - 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.

 

Thanksgiving Recipe Week - Corn Pudding

Check back for a daily dose of Thanksgiving recipes all this week - it's a digital all-you-can-eat holiday brunch at the Cheap$kate Chateau! And keep checking back for holiday leftover recipes.

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. So for Thanksgiving today, I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Thanksgiving holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. Best to let corn defrost and drain any liquid.

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.

Thanksgiving Recipes Week: Homemade Egg Nog

Check back for a daily dose of Thanksgiving recipes all this week -  it's a digital happy hour at the Cheap$kate Chateau!

Store bought egg nog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.

This recipe is a simple and festive start-up to your holiday.

Grocery stores start selling Eggnog during Thanksgiving, and finishing during Christmas. So you can start practicing now so you will have the recipe down when it's time to trim the Christmas tree!

However be careful and do not get carried away -- those small airline bottles of booze mixed into an egg nog carry a kick, as the second half of the Chef's Christmas themed video will attest.

Each ingredient cost 99.99 cents or less, even some of the airline bottles (though the Lauder's Scotch in the video was $1.29 a bottle.) And dried spices are always for sale at local dollar stores and markets.

So pour yourself a 99 cent Homemade Egg Nog and enjoy the Chef's new value-added two videos in one.

Egg Nog Recipe and A Tipsy Tree Trimming - Video

Play it here. The video runs 5 minutes 12 seconds.

Happy Holidays!

99 thanks to neighbor Pete for his clever contributions.
Click here to see Pete's hilarious videos.

Click here to view or embed video at youtube.
*One ornament was broken and two fuses were blown in the making of this video.

Ingredients (2 servings)

• 2 cups of 2% milk - or 1 cup milk and 1 cup of half and half cream for a richer nog.

• 4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
• 1 tablespoon of sugar (or a sugar substitute, but add during the cooling down stage.)
• 1/4 teaspoon each of nutmeg, vanilla extract and cinnamon.
• 1 airline 99 cent bottle of rum, Scotch, or brandy.

Directions
Heat 2 cups of milk over low/medium heat (do not boil) until it starts to low simmer - about 3-5 minutes.

While milk or cream heats up, separate egg yolks in large bowl, add sugar and whisk together for a minute to mix well. 

Add one cup of the heated milk to yolk mixture a little at a time while whisking. After milk/egg is incorporated return to heated pot of milk and continue cooking. 

Make sure egg nog does not boil, and keep lightly whisking. The egg nog will thicken slightly after about 10 minutes. 

Turn off heat and set aside, if you, like the Chef, enjoy warm nog - or you can refrigerate. The egg nog mixture will finish thickening as it cools down to a milkshake consistency. 

Add as much or little of an airline bottle of booze as suits your taste - my Homemade Egg Nog is good with or without alcohol.

Corn Pudding

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. And for these coming holidays I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Christmas holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. In this video I added it without defrosting, but best to let it defrost and drain any liquid, which will later settle to bottom of the pudding. (If you are eating it all in one sitting soon after baking, then no need to defrost frozen corn.)

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.

Ham, Peas & Cream with Pasta

If your arteries are clogged, then stay away from The 99 Cent Chef's decadently rich Ham, Peas & Cream with Pasta. Oh, what am I saying, go for it, you can exercise later!

My recipe is similar to a creamy Fettuccini Alfredo, (my appetizing recipe video is here) but, with the addition of bite-sized pieces of lean ham and tender peas.

I use a package of frozen peas that I get cheaply almost anywhere. If you can find fresh peas, then use them. But, don't use canned peas, as they will quickly turn to mush.

 

You can defrost frozen peas in a microwave oven, but be careful not to overcook them. It's quick enough to finish defrosting them in the frying pan as the cream simmers.

And, I'm lucky to find whipping cream, half and half, or even whole milk cheaply at my local  99c only Store. You won't be using too much, so, at whatever price it's worth it. But, you can go light and use regular milk instead of cream -- if you must.

I always have hunks of ham in my freezer. When whole ham shanks come on sale during Thanksgiving and Christmas I get one and break it down into thick slices, for future use. Of course, you can just get a single ham steak, or even use thin slices of deli ham, that's priced cheaply.

This Italian pasta dish comes together quickly, as everything is already cooked -- you are just heating it all up, in about the time it takes too cook a pot of dried pasta.

I used penne pasta, but you can use any favorite dried pasta you have on hand, like, spaghetti, or spiral and tube pastas. Dried pasta is inexpensive almost anywhere you shop for food. I don't quite use a whole package of pasta, so there is plenty of sauce to go around. If you want to finish off the whole package of pasta then just add another cup of milk, cream or half and half.

This is one tasty cheap$kate recipe. My Ham, Peas, and Cream with Pasta will have you back for seconds, so make plenty!

Ingredients (2-3 servings)
1/2 pound of ham - or about 6-8 ounces, cubed. Okay to use thin-sliced or thick. Add more if you like.
2 cups frozen or fresh peas - Canned are too mushy.
2 cups half and half milk - or equivalent. I used 1 cup of whipping cream and 1 cup of milk. Okay to use 2 cups of milk, instead of cream or half and half. You can add more cream or milk to taste, if you want more sauce.
8-12 ounces of penne pasta - or any favorite pasta. Okay to use spaghetti, tube or spiral pastas.
1 tablespoon parmesan - fresh shaved or dried. Optional.
1 tablespoon oil
Pepper to taste - no salt, as ham and parmesan cheese have plenty of salt for me.
Water to boil pasta

Directions
Get pasta started. Follow package directions. Simply boil pasta about 7-10 minutes. If pasta  is ready before ham and peas cream sauce, then drain and cool it down. You can reheat pasta in the cream sauce.

In large pan over medium heat add oil. Slice ham into cubes or shred it into bite sized  pieces. Heat the ham through, about 3 minutes. If you are using thin sliced ham, then heat for just a minute.

Next add the frozen peas. Or, defrost peas before adding them to pan to cut down on cooking time.

Finally, pour in the cream, half and half, and/or milk. Season with pepper to taste. I find ham is salty enough for this entree, but add some if you like. Sprinkle in the dried parmesan. If the parmesan is fresh shaved, then add it to pasta just before serving. Stir and bring liquid to a low simmer.

Cook until peas are defrosted and heated through, about 3 minutes. Be sure to try a pea to check for doneness.

Finally, mix in the cooked pasta. If the pasta is drained and cooled down, then cook it in the sauce until heated through. All you need to do is heat everything for a minute or two.

Pasta will absorb some sauce, so serve it as soon as it's hot enough.

The pasta will be delish the next day, too. You can drizzle in a tablespoon of milk when reheating, if the sauce thickens too much by the next day.