Christmas 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 for 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-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 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 water begins to boil. reduce heat to a low boil.

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 - 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.

 

National Pancake Day - Fruity Recipes!

 How I loved pancakes as a kid. And on this delicious National Pancake Day, I have it covered with my cheap$kate spin on a childhood breakfast, with the addition of fresh fruit. 

Just check out my video below to see how easy it is to do.

Strawberry Pancake Recipe - Video

Fluffy browned flour pancakes would jumpstart my day with a sugar blast of maple-flavored syrup. Hey, I grew up in the South in a small town so we didn't have access to real New England maple syrup, but what we had was fine. 

Of course, now I buy real maple syrup. I don't have pancakes as often as I used to, but when I do I make it a special occasion with the addition of fresh fruit that I add to the frying pan and then pour on the pancake batter. 

That way I don't need as much syrup since fresh and in-season fruit adds a layer of natural sweetness. And you'll never be bored with plain pancakes again if you try my versions of Fruity Pancakes, and I bet the kids will eat them up, too!

What fruit can you add? Just about any type you can find, really. Start with an easy-to-get sliced banana, then move on to peach, and more exotic ripe slices of mango. 

It's easiest to use small whole fruit that is ready to add, like blackberries, blueberries, strawberries, and raspberries. Scroll on to see the fruity variations I've tried and pick a favorite to try yourself.

My recipe is basic, I use premixed pancakes from the box. Nothing special really. The average mix is usually just enriched flour, sugar, dried egg, and milk. Normally you just add water. You can use your own favorite mix or even a homemade mix. If price is no object then get organic from Whole Foods or from your fave health food market.

I do like to finish my pancake with a pat of real butter. It's up to you if you want to go that far. 

Here is my basic Pancake Recipe using a box of mix and fresh blueberries. I like to make one large pancake, but you can make them any size you and your family or friends like including small or dollar-sized. 

Blueberries are ready to go, just a quick rinse and put them right on a lightly oiled hot griddle or pan -- no peeling or seeds to remove. Next, pour on the pancake batter and cook until browned on both sides.

Blueberry Pancake Recipe - Video

Play it here, video runs 1 minute, 32 seconds.

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

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• 1/4 cup blueberries - add as many blueberries as you like per pancake, about a dozen or so.
• 1 tablespoon of cooking oil - to grease the skillet. Add more when needed, depending on how many pancakes you make.
• Butter and your favorite pancake syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.

(If you are using frozen blueberries it's okay to add them right to the batter. Defrosted or not, as they will warm up during pancake cooking.)

Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.

Rinse fresh blueberries and arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake.

Brown pancakes for 2 to 3 minutes on each side, depending on pan heat. When you see air pockets then check the bottom of the pancake to see how it's browning.

The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.

If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.

I serve hot with melted butter and a favorite pancake syrup. 

Cherry Pancakes are at the top of my fave fruit-filled breakfast. 

You do need to remove cherry seeds, but it's worth the effort and since the cherry season only lasts a couple of months, you won't be making these too many times anyway, so give my Cherry Pancake recipe a try.

Fig Pancakes are another favorite. I have a fig tree a few blocks away so I can get them for free when the tree starts bearing sweet fruit.

When store-bought they are on the expensive side, but I've found packages of cheaper dried figs that work just fine.

Blackberries often show up at my local 99c Only Store, so they will end up in my Blackberry Pancakes. They are often quite large so I slice them in half before pouring on the pancake batter. 

Mango Pancakes may be the sweetest fruit pancakes. You do have to wait for them to reach ripeness until they are soft to the touch like a peach. 

And they are well worth the wait. Check out your local ethnic market to get a good deal on them.

 

I'm late to Persimmons. It took living in Little Armenia in Los Angeles to come around. They sell them in the neighborhood mini-mall markets. 

Persimmons are ripe when soft, and the flesh is like pudding. And they pair perfectly with pancake batter.

Go ahead and flip your own fruity Pancakes this auspiciously delicious day.

Sauteed Seafood Mushrooms in Butter - Video Recipe

Simplicity is sometimes best as my latest cheap$kate recipe video will prove when you try it. Seafood Mushrooms Sauteed in Butter - that's all the ingredients you need. 

I chose Seafood Mushrooms because they were at my local 99c only Store. They don't show up cheaply very often so I just wanted to enjoy them sauteed in butter. But now that the 99c only Stores are shutting down this may be the last time I can crow about finding small packages of Mushrooms for 99.99 cents!

I used salted butter so seasoning was reduced to black pepper - and even that is optional. But do use plenty of butter, I like a fat slice of about a tablespoon to saute 5.5 ounces of Mushrooms. You can keep the recipe vegetarian and use your favorite tasty vegetable, seed, or nut oils like virgin olive, avocado, coconut, peanut, grapeseed, walnut, etc.

The Seafood Mushrooms I got came in a sealed package and in one large root segment. I split the mushrooms into smaller segments for easier sauteing. You only need to cook them until tender and moist - just a couple of minutes on each side.

Seafood Mushrooms Sauteed in Butter can be served right out of the frying pan, or add them warm to top a fresh green salad. They can also go into your favorite pasta dish.

When you find Mushrooms on sale then give them a quick saute in butter for a decadent dish, and you don't have to wait for that special occasion lobster to get out the butter!

Seafood Mushroom Sauteed in Butter - Video                  

 Play it here. The video runs for 44 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Fresh Mushrooms - about 5.5 ounces. I cooked with Seafood Mushrooms, but okay to use regular button mushrooms or any favorite you find.
• Butter - about 1 tablespoon. I used salted butter. Okay to add more or less to taste. For a vegetarian recipe use any tasty veggie oil you like.
• Salt and Pepper - optional. I did not season this recipe because of salted butter.

Directions

Prepare mushrooms. If there is dirt then brush or scrape off. Discard dried or old stems from any mushroom. 

Slice or break apart mushrooms into bite sizes. You can leave them whole if they are smaller button mushrooms. You can also break apart mushrooms after sauteing.

Over a medium hot pan add butter. When butter is melted add mushrooms. 

Depending on the size of the mushrooms you can saute each side for a couple minutes each, until soft and slightly browned. Saute about 3-5 minutes total. 

Time will depend on the temperature of the frying pan and the thickness of the mushrooms. A quick saute is what you want - best not to overcook mushrooms. 

Best to serve sauteed Seafood Mushrooms Sauteed in Butter while warm. 

Blueberry Bagel & Butter

Many recipes are too much work and I sometimes like to do almost nothing for a recipe. Call this an anti-recipe. A toasted Blueberry Bagel & Butter for breakfast, just 2 ingredients only. 

My wife, Linda, does not like Blueberry Bagels, I don't know why - but I like them. There seems to be a controversy with sweetened Bagels like Cinnemon-Raisin and Blueberry. You can read about it here.

I had a memorable visit to a touted NYC bagel joint called Ess-a-Bagel. Boy are the bagels tasty and so may varieties and toppings. Check out my slideshow below.

 

I get my Bagels cheaply at my Ralphs Grocery Store in the bargain bin. Now they may be a few days to a week old, but when I toast them they are still soft and chewy in the middle and crusty on the outside.

Butter is expensive, but you only need a thin, small slice per toasted half.

I'm new to the Blueberry Bagel and I liked them at first bite. Now, I do think the typical use of onion and tomato is a slice topping too far, though. 

I like them with cream cheese or butter. Anyway, in the video below is how I enjoy a toasted Blueberry Bagel with Butter. 

 Blueberry Bagel & Butter - VIDEO                          Play it here. The video runs 1 minute, 10 seconds.

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