Starting the New Year withBlack-Eyed Peas and Greens is a Southern tradition signifying good luck and prosperity. I'm not superstitious but what the heck, might as well just in case?
Peas represent coins and Collards are the green color of money. And you are visiting the right place, this Internet Chef likes cooking for cheap so you will save mucho dinero following my recipes.
Black-Eyed Peas and Collard Green have a lot of flavor the way I make them, so read on and see how much bang for the buck I deliver...free of charge!
I can honestly say I did not care for Black-Eyed Peas as a kid as they were usually heated up right out of the can, but over time I have grown to savor them, especially when they are homemade.
My Black-Eyed Peas video recipe below has the addition of a leftover hambone or ham hock. Ham is still cheaper than a buck a pound, but make sure to get it bone-in so you can add it to the Black-Eyed Peas. Smoked Ham Hock is more expensive but you are buying all pork.
The main vegetable additions are onion, garlic, and celery. If you are vegan it's easy enough to leave out the ham and add extra veggies like carrot and bell pepper. And for that smokey ham flavor add a few drops of Liquid Smoke.
And for the New Year's Day Celebration, my Black-Eyed Peas just need some rice to make the Southern traditional Hoppin' Johns. You can cook rice (about 20 minutes of simmering, covered) with the finished Black-Eyed Peas or steam the rice separately and add the Black-Eyed Peas when you are ready to celebrate.
As for Collard Greens, I never had them until I started High School in Louisiana. We'd get them sometimes in the cafeteria for lunch and if you went to a local country-style restaurant or BBQ joint they were on the menu somewhere and they were always loaded with bacon or ham, of course.
My late wife Amy found a recipe she would make all the time and I fell in love with it, too. What makes the recipe over the top is the addition of a bottle of beer, a tablespoon of molasses, and a small splash of vinegar. Bacon is included, too, but you can substitute it with a few drops of liquid smoke and make this a vegan entree.
I get Greens here for about a dollar per bunch -- that's still a good and cheap deal. So check out my recipe video below and click here to see my original blog post and all the yummy details.
Simplest to serve Black-Eyed Peas and Collard Greens with white rice and a hotlink, or Mom's Jambalaya!
How about combining Black-Eyed Peas with Collard Greens. I came up with this tasty combo and it works! This is a recipe for all my vegan visitors. I even throw in some okra for extra Southern Cuisine flavor. Check out my recipe video below for all the delicious details.
Hold on a sec, don't throw out that baked ham bone or turkey carcass yet! It's leftovers time at the Cheaps$kate Chateau so read on for flavorful recipes I like to make that use up every tasty morsel of your holiday meal.
Click on any recipe name for the recipe.
If you are the Christmas Baked Ham type, soup is the best way to use up any ham pieces and the ham bone too. New Year's Day is right around the corner so it's time for traditional Black-eyed Peas made my cheap$kate way using the leftover Christmas ham bone for extra flavor.
What I especially like about a pot of Black-eyed Peas is they cook in half the time of regular pinto, red or white beans. So you can serve them in just a couple of hours.
Do check out my recipe video below to see how quick and easy you can make your own and ring in the New Year with a fragrant bowl of legumes, and don't forget to make some rice too, for a Hoppin' John version.
GreenSplit Pea Soup is next up, and it cooks quickly as well. I like to add a lot of extra veggies to my version including carrots, celery, and onion. Cook Green Split Pea Soup with a few extra chunks of ham and even your most picky kid will go for this recipe.
Adding a slab of ham is always a welcome addition to any sandwich. One of my favorites is called a Cuban Sandwichwhich is comprised of ham, roast pork, Swiss cheese, and a slice of pickle. And it's served pressed, hot off the grill, all melty and warm.
Cuban Sandwich
A French Ham Sandwichis simply made with ham slices, real butter, and crunchy French Bread. It's perfect for a picnic. I did one once, but cheaply, with margarine instead of butter. If you have the extra bucks do use real butter, especially at a picnic party.
I grew up with ham added to my plate of fried eggs with Breakfast Potatoes. Diced ham adds heft and flavor to a Cheese Omelet.
A McDonald's Egg McMuffin uses Canadian Bacon, which is very similar to ham. I am so cheap that I've come up with an inexpensive homemade one. Check out the video below to see what I mean.
When I'm on a roll, that is with dice, I head for the Vegas buffet table for a gambler's Eggs Benedict, made with poached eggs, ham, and creamy Hollandaise sauce over a toasted English muffin. You've hit the jackpot when you try my cheap$kate version.
Eggs Benedict
The easiest and quickest use of a LeftoverChristmas Turkey is to just pile them between 2 slices of bread or bread roll. I like mine with stuffing, cranberry sauce, warm gravy, and turkey.
Click on any photo to see larger.
But to kick the sandwich up to an Ultimate Turkey Sandwich, just crisp up in the frying pan some of that uneaten soggy turkey skin.
It is a decadent and tasty addition to a classic Turkey Sandwich. Check out my recipe video below for a little culinary decadence.
A most popular leftover for the coldest days of winter is a warm and soothing Turkey Soup. I hope you saved the poultry carcass?
For the tastiest soup, it's best to boil leftover roasted turkey bones and turkey bits in a pot of seasoned water. Once the water is simmering on low, just step away for an hour, and meanwhile, do a little veggie and leftover turkey chopping to add with strained turkey broth.
My Chicken Soup recipe starts with uncooked chicken, so this Turkey Soup spin-off will be done in less time -- just simmer long enough to tenderize the chopped carrot, onion, and celery. This soup is easier with cooked turkey.
If you feel a bit more ambitious, then rustle up a Cajun classic Leftover Turkey Gumbo.
My Mom lives in Louisiana and she sure knows how to do a Gumbo. This is another cold-weather dish. Serve Mom's Turkey and Sausage Gumbo over rice. Again you can reduce the prep time because the leftover turkey is already cooked. And another shortcut is using a pre-made Gumbo base called a roux, which is often stocked in regular grocery stores.
Check out my video below for all the tasty details.
A pot pie is the most soothing of winter meals, and my Turkey Pot Piemade with Christmas leftoverswill have you returning for seconds and thirds!
For my simple recipe, I used a grocery store frozen pie crust that covers the leftovers. And all you do is load up a deep baking dish like you would a lasagna - layering mashed potatoes or yams, veggies, stuffing, turkey, and gravy.
My video below lays it on thick, that is, with plenty of delish leftovers.
I hope you had a great gathering of family and some friends for Christmas. And do check back for more 99 cent cheap$kate deliciousness.
It's the busiestand 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 Latin clientele, but everyone is welcome.
In the recent past Superior Grocers has sold yams at 1 pound for 99 cents, fresh corn at 69 cents each, and yellow onions at 2 pounds for 99 cents - oh boy!
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.
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 Breastit 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 calledMexican Cola Turkey Carnitas. I just cover and braise a couple of Turkey Legs for about 2 to 3 hours in Mexican Cola with herbs. You can see how I make this 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 are edible holiday packages 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 awalk 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 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 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 your roasting 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.
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 Pieby 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.
HO, HO, HO,and aMerry Cheap$kate Christmas. Light a log in the fireplace, grab a cup of Joe, and check out my holiday humor. The video is short and sweet...literally.
There is nothing worse than running out of coffee in the morning. But don't despair as I have a solution!
So keep checking back here for a sleigh-full of food-themed blog posts and budget recipes that even minimum wage-earning elves can afford.
Check back for a weekly dose of Christmas recipes all this month - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog 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 finish 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 Eggnog carry a kick, as the second half of the Chef's Christmas-themed video will attest.
The airline bottles of Lauder's Scotch in the video were $1.29 a bottle when I shot the video a decade ago. And dried spices are always for sale at local dollar stores and markets.
Lately, I've been buying vegetarian Eggnog, while not 99 cents, it's not outrageously expensive. They are not as sweet but still taste similar to regular Eggnog and arecreamy, too.
But for the real thing check out my recipe for a tasty and lighter version of Eggnog. So pour yourself a 99 cent Homemade Eggnog and enjoy the Chef's new value-added two videos in one.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click hereto view or embed the video on YouTube. *One ornament was broken and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups of milk and 1 cup of half and half cream for a richer nog. Okay to use 2% milk or plant-based milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of nutmeg, vanilla extract, and cinnamon.
1 airline bottle of Rum, Scotch, or Brandy - about 2 ounces.
Directions
Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While the milk heats up, separate egg yolks in a bowl, add sugar and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking.
After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes. The longer you simmer the Eggnog the thicker it will get, as it reduces.
Turn off the heat and set aside. If you can enjoy the Eggnog warm - or you can refrigerate it for later. The egg nog mixture will finish thickening as it cools down to a milkshake consistency.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
The holiday season and Roasted Brussels Sprouts are a delicious combination. This is just a basic recipe, but there is a reason -- it's just plain good.
These pint-sized cabbages take on a nutty flavor when roasted. It's the difference between a boiled or baked potato -- I prefer mine baked.
My stop-motion animated recipe video is a short one. Because all I did was remove the old yellowed leaves and tough stems, slice some of them in half, drizzle with olive oil, season with salt and pepper, and finally finish them off with a half hour of roasting.
I also have another recipe, Brussels Sprouts in Spicy Sour Cream -- just click here.
With Christmas right around the corner grab a bag of these edible ornaments, to set out along with your roasted bird, and give the Grinchiest of Chef's recipes a try. So until you pick some up, allow me to entertain you with my animated recipe video, Roasted Brussels Sprouts.
10 ounces Brussels Sprouts - or enough to fill a roasting pan. Whole and/or sliced in half, lengthwise.
2 tablespoons Olive Oil.
Salt and Pepper to taste.
Directions To prepare Brussels sprouts, remove any outer yellowed old leaves.
Thinly slice off stem ends and. Cut Brussels sprouts in half lengthwise. You can leave the smaller ones whole -- I like to mix it up. Of course, you can just leave them all whole, they will be more tender in the middle.
Arrange into one layer on a baking sheet or pan. Drizzle Brussels sprouts with olive oil. You can slide around Brussels sprouts in the pan to coat all sides.
Sprinkle on salt and pepper to taste.
Cook uncovered in a 350-degree oven for about 30 minutes. Done when some of the Brussels Sprout leaves are lightly browned.
To make them more tender, just cover the baking Brussels sprouts with foil, or use a baking dish with a cover. You may need to add an extra 10 minutes -- done when easily pierced with a fork or knife.
