Tuesday, April 25, 2017

Scrambled Eggs & Refried Beans - Video Recipe

A remembrance of breakfast past, from this Tex-Mex Tightwad Chef, was my grandmother Big Mama setting a big steaming bowl of Scrambled Eggs and Refried Beans with a stack of homemade flour tortillas in front of her brood of hungry grandkids. When I lived in the tiny seaside town of Port O'Connor, Texas, from 4th grade to 7th grade, there was nothing better than this breakfast on a chilly school day morning.

  Scrambled Eggs & Refried Beans - VIDEO
Play it here, video runs 57 seconds.

We lived with her for a short period of time, until my Mom got a job waitressing and we could afford to move to our own place down the street (read all about Mom and her recipes a click away, here.) I was raised on simple comfort food. And you can't get simpler than Scrambled Eggs and Refried Beans.

There was always a clay pot of fragrant pinto beans cooking at Big Mama's house. But you can use canned pinto beans, or any favorite legume including: black beans, black-eyed peas, lentils, white or red beans.

And you can't get cheaper proteins than beans and eggs. Canned beans are always on sale and I can get half a dozen eggs for a $1 at the local Dollar Tree. Eggs have gone up in the last few years, but are still a decent deal.

The cheapest way to go is with a package of dried beans. If you want to make a pot of your own beans then just check out my video link of Miss Patties Red Beans recipe - it's vegetarian (blogpost with text and photos here,) and for a soul food version just add a ham hock or a few slices of bacon. (This recipe is great for Navy or white, pinto and black beans - I also have a lentil bean recipe, just click here.)

I like to keep a few Ziploc bags of cooked beans in the freezer to use when I make my Mom's Mexican Rice recipe, which pairs perfectly and is just a click away.

Whether you use canned or fresh cooked beans, the only prep you have to do is heat up half a cup in a teaspoon of oil and mash them with a fork. (I sometimes even find cheap beans already refried.) And you finish by scrambling in 2-3 eggs. It couldn't be simpler, and it's a hearty and cheap way to start the day.

You can serve Scrambled Eggs and Refried Beans any way you like, with corn or flour tortillas (for tacos or burritos, too) and even on a bagel or English muffin. To kick it up a notch sprinkle on some of your favorite cheese, or add a scoop of my Pico de Gallo Salsa (recipe here.) And make sure to put out a bottle of hot sauce!

Ingredients (1 servings)
  • 2-3 eggs - I used medium size eggs.
  • 1/2 cup of cooked pinto beans - you can use any favorite cooked legume.
  • 2 tablespoon oil - any type. Okay to use less oil.
  • Pepper to taste - optional. Canned and cooked beans have plenty of salt for me, but you can add it to suit your taste.
  • Serve with flour or corn tortillas - optional.

Add a tablespoon of oil to a heating pan. Add the beans, along with a tablespoon of broth.

Mash the beans with a fork (or potato masher) as they are heating through. It's up to you how mushy you want the Refried Beans - I like mine slightly chunky. This is how you make typical Refried Beans.

(I always make extra Refried Beans for other favorite Mexican meals. Just type in "Mexican" in the search window at the top right of this page (just below my dollar logo with the moustache) to see some of mine -- and I have plenty.)

I start heating up the tortillas just before the eggs are added. Heat in the microwave for 30 seconds or so. To heat up in a medium/hot pan, add a tablespoon of oil then heat tortillas about 1-2 minutes each side.

Once the beans are mashed and warm, push beans to edge of pan and add eggs. Scramble eggs until halfway done. You can use your favorite egg scramble ingredients (a little milk) and do it your way.

Finally mix in the refried beans and finish scrambling until eggs are firm, or done to your taste. Season with extra salt and pepper if you want.

For extra creamy refried beans, just remember to add more bean broth, start with a tablespoon then add a little more, while mashing the beans with a fork (or potato masher) to reach desired creaminess.

If you like more egg than beans then just reduce bean amount.  Make this dish your own and tweak it your way.

I originally published this recipe a few years ago and now have a recipe video to go with it. As always I can't help but make recipe adjustments over time.

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

Wednesday, April 19, 2017

Nathan's Famous Hot Dog - Deal of the Day

I'm a bit nervous reviewing the following East Coast Coney Island fast food institution, as Nathan's Famous hot dogs have been served to visiting British royalty, and was a favorite snack in the 1960's Kennedy White House, often ordered by Jacqueline during the "Camelot" days. So I could be stepping on some majordomo toes here. Hot dog fanatics can be harsh in these trolling times.

These Nathan's dogs are not made locally and instead come frozen from the deli case of my local Dollar Tree. This could be a disastrous fast food frozen find, especially when heated by microwaves.

Well it's just a hot dog and can take a bit of mishandling, just like a LA Dodger Dog that's been sitting too long, over-steaming in it's foil wrapper. Surprisingly, this version of Nathan's Famous hot dog held up quite well to microwaving, after all.

microwaving Nathan's Famous

I've found it's better to microwave hot dogs, hamburgers, and breakfast sammies, in 10 to 15 second increments so both the bun and protein heat evenly. If you microwave in one try you can get a hot spot and uneven doneness. 

These deli case versions are sold stripped down, just the bun and wiener - you don't want to heat up a hot dog with it's condiments already applied, right? I added the classic toppings of mustard and pickle relish to mine after some zapping.

The bun stayed firm and tasted like a typical white flour bun should. The bun-to-wiener ratio favors the bread, but the meaty hot dog held it's own.

The wiener was not as plump as steamed, but all the flavor was there that you expect. It had the right amount of snap to each bite; not too soft or overcooked. It is a tasty "premium beef" frank - firm and satisfying.

At 3.5 ounces, this meal will not fill you up - it will take two or three of these to do that. As usual, the ingredient list is long for processed meat, so this is not a meal to indulge in too often.

Click on any photo to see larger.

I have my local hot dog favorites, including Carney's on the Sunset Strip and Pink's (click on the names  to read my Cheap$kate Dining reviews.) If Nathan's had a hot dog stand in LA, I would give them a few tries to fully compare with local tube steak purveyors.

So, on my Cheap$kate Dining Scale of 1 to 9, 9 being best, I give this East Coast Deal of the Day, a microwaved Nathan's Famous hot dog from the Dollar Tree deli case, a tasty 7 !

It's a better than average hot dog that I'm sure would have gained a few more points if I had eaten a grilled frank at the original Nathan's Famous in Coney Island.

Monday, April 10, 2017

Easter Egg Recipes - Leftovers Series

For some, it's all about eggs for Easter this Sunday and I have a basketful of recipes for leftover ovums the kids can't finish. So read on for using up eggs that are hard boiled, because there is no way youngsters can put away that many. And be sure to set aside a few raw eggs for some of my recipes listed below (click on any recipe name to see the original blog post.)

Eggs are still a great deal. Lately, I get my eggs from a local Dollar Tree for, you guessed it, a dollar for half a dozen medium eggs, and sometimes they even carry a dozen for a dollar.

The easiest leftover use of eggs is a simply delish Egg Salad. It's the quickest and easiest way to use up leftover boiled eggs.

Half a dozen cooked and peeled Easter eggs mixed with a little mayo and some chopped celery will yield a bowlful of creamy deliciousness that can go between 2 toasted slices of bread, as a topping for your favorite salad, or serve spread on your favorite crackers as appetizers.

Ingredients (about 3 sandwiches)
  • 6 eggs - I used small eggs. Boiled, peeled and chopped. about 2 cups total after chopped.
  • 1/4 cup mayo - I used light mayo. Okay to add more. Add an extra teaspoon at a time to reach desired creaminess. Large eggs will need more mayo.
  • 1 stalk of celery, chopped - including leaves on the stalk -- if it comes with them. About 1/2 cup total after chopped.
  • Salt and pepper to taste.
  • Water to boil eggs.
*Many recipes call for mustard, I like it without. But you can add it - try a teaspoon Dijon or regular mustard. You can also use 1/2 teaspoon dried mustard powder.

In a pot add eggs and cover with an inch of water. Turn heat to high and bring to a boil. Just when eggs start to boil, turn off the heat completely and cover the pot with a lid (or plate.) Let sit for 15 minutes. Eggs will continue to cook in the hot water. (Okay to use any favorite boiled egg recipe you may already have.)

Meanwhile chop one stalk of celery, including leaves. Chop finely.

After 15 minutes, remove eggs and rinse off in cold water, so you can peel them without burning your fingers. You can also let them sit in a bowl of cool water with some ice cubes for about 5 minutes.

Now time to bring it all together. Peel, discard shells and chop the eggs. You can add them as you chop to a large bowl. I usually chop the eggs in half, then place them yolk side down on chopping board and finish slicing.

Add all the chopped eggs to a bowl. Mix in the chopped celery. Finally, scoop in 1/4 cup of mayo. Mix well. Salt and pepper to taste. Try out a small spoonful of Egg Salad. At this point you can add more mayo if you like, a teaspoon at a time to reach desired creaminess.

I find less mayo and mustard (optional) the better, as they easily overpower the mild egg flavor.

A scoop of Egg Salad goes well with your favorite vegetable salad. Egg Salad is a tasty party dip on your favorite chips or crunchy veggie slices. Also, try a spoonful on an avocado half. But I like an Egg Salad Sandwich the best.

This recipe is easy to double using a dozen eggs -- just add another 1/4 cup of mayo and another rib of chopped celery. Keep finished Egg Salad covered in the refrigerator until ready to serve.

Another early recipe of mine is a silly Devilish Deviled Eggs I made one Halloween. Fun and tasty. Of course, leave out the spicy chili peppers for kid-friendly bites. And you can find all the yummy recipe details from my food blog by clicking on any recipe name.

For extra eggs you haven't boiled yet (or set aside,) there are a lot of my cheap$kate recipes to choose from, like a filling Pasta alla Carbonara with egg yolk and crumbled browned bacon over spaghetti; or a baked omelet-like Frittata with pasilla chili, chorizo, potato and cheese.

Scrambled eggs come in many variations. Jewish delis have a couple of good ones that I've adapted. I get corned beef on sale during St. Patric's Day, so it's only natural to have some of it sauteed with eggs (even better is pastrami made from corned beef - my recipe is here.

Small packages and cans of salmon come cheaply and I like to add it to my Jewish Breakfast Scramble. And add a dollop of cream cheese and you have a lighter substitution for Lox and Cream Cheese Bagel. Try it sometime, I know you will like it, too.

Booze and eggs go together, especially if you're making my Homemade Eggnog. This video recipe is one of my holiday favorites. You won't believe your eyes when you see my intoxicated antics after imbibing on one Eggnog too many. Be sure to watch this recipe video all the way to the end!

One of my earliest published recipes is also one of the quickest and easy to make: Scrambled Eggs and Sundried Tomatoes. I like to keep a jar of pungent dried tomatoes in herbs and oil in the refrigerator, right next to my carton of eggs. For a non-oil, lighter version, use plain dried tomatoes in a plastic pouch, too (this is what my wife uses.)

Eggs make a great binder for my sister Denise's Veggie Eggplant Burgers. (You should make sure to check out the video we made that features a wacky shopping spree in my local 99c only Store.) And you want to add a scrambled egg or two when you make my cheap$kate version of Chinese Fried Rice.

Ever make Crepes Suzette? There's not much to it really, just eggs, flour, milk and to quote Julia Child's nephew: "lots of butter." And who's the famed chef's nephew anyway?

Well, just watch the video to see this outrageous character shopping in the Hollywood Farmer's Market -- then moving on to the kitchen to show you how to make a tender and delicate pancake-like dessert.

 Do you have a package of frozen veggies in the freezer accumulating frost, and a crisper drawer full of veggies that are close to being thrown out? Well, just rinse off the frozen veggies and slice off the brown spots from the bell pepper and onion to make my colorful Veggie Frittata. For this photo story recipe I ran out of eggs, but my neighbor Nuno was kind enough to lend me a few. (How's that for a cheap$kate move, free eggs!)

If you have a small patio garden then I have a couple of nutritious recipes to use the freshly picked bounty. An easy veggie to grow is bright green Swiss Chard. Just saute it for a couple of minutes and add it to your favorite omelet recipe, my recipe is here.

Every time I change out the dirt from my teeny garden, seeds sprout willy-nlly. Often it's some kind of squash, that never bears fruit. Oh well, that's okay because the flowers make a great Squash Blossom Omelet.

I grew up in the South and was raised on Mexican food for a while. Almost everyone in Texas has tried Migas, which are tortilla pieces scrambled in eggs. And, you can't get simpler than having Refried Beans and Eggs. I didn't think I would like this meal at first, but learned that scrambled eggs elevate any humble ingredient!

Refried Pinto Beans & Scrambled Eggs

I get all types of Mexican chorizo at my local 99c only Store, including: beef, pork, and soy (vegetarian.) Mexican chorizo is different than Spanish chorizo, mainly it's the texture. Spanish chorizo is hard like salami and Mexican chorizo is soft like ground meat. It's a pungent and flavorful protein that mixes well for Chorizo and Scrambled Eggs. And use it to stuff a Breakfast Taco or Breakfast Burrito.

Click to magnify.

Huevos Rancheros are the Eggs Benedict of Mexican cuisine. A corn tortilla with refried beans and a fried egg that's topped with crumbled queso fresco (cheese,) and your favorite salsa, is a decadent and filling way to start the day. Make a batch of this your family sometime, it's quite easy to do when you follow this cheap$kate's recipe.

You can top any of my Mexican breakfast entrees with a favorite jarred salsa or go here to see my list of Homemade Salsa Recipes, with links, that include:  Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but the same recipe,) Pico de Gallo and Mango.

Click on any photo to see larger.

Looking to impress an overnight guest, then serve them my recipe for Eggs Florentine for breakfast. This creamy spinach and egg dish will keep any afterglow going. And if that doesn't work then I have a sensuous Fried Egg on Breadcrumbs with Asparagus.

I like a challenge. A favorite breakfast fast food is the classic Egg McMuffin. It's not as cheap as it used to be, so I figured out how to make my own cheaper version. And I share it with you in this homemade video recipe.

And for an extra hardy breakfast be sure to add my Old School Hash Browns to the menu.

If you are flush with cash and your ship has come in, then make like a bonus bloated Wall Street con artist and serve up my Billionaire's Crab Omelet. (I even give you a cheap$kate shortcut, just in case the stock market crashes, your government bailout  is rejected, and all your chips have been cashed in.)

And for my latest egg recipe video, I made a classic French-style Cheese Omelette. What's the difference between it and the ones you get at a typical American diner? Well, it all about technique, mainly you just soft scramble the eggs in butter, add the cheese and gently roll the egg to close up the omelette. Most American-style omelets are cooked dry, while a French omelette is slightly moist in the middle. It's a different way to cook an omelette, but I've grown to like it.

Eggs for dinner? Heck yeah, especially when pizza is on the menu. Break an egg on your favorite homemade or store-bought pizza during the last 10 minutes of oven baking. A mix of creamy yolk is a sumptuous topping, so be sure to try my Pizza with Egg recipe.

And finally, if you're looking for a bit of levity, well, I have an early morning fried egg comedy video to brighten your day, here.

Whew, that's a lot of ovum riffing, I'm exhausted. You've just scrolled through over 10 years of recipes from my food blog.

And if you want even more egg pictorial poetics then click here to view a fun video.

Cooking with eggs is cheap. While not as inexpensive as they used to be, it's still affordable, especially when you use any of my creative and tasty recipes listed above.
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