With the last overnight freeze hopefully gone, I'm planting tomatoes and other summer veggies in the month of April. So let's visit my local Nursery in Marina Del Rey, now called Flora Grubb Gardens (the original name was Marina Del Rey Garden Center).
Last month, I replaced my topsoil with fresh compost that I make from used coffee grounds and veggie scraps. And in the last two weeks, I've made many trips to the Flora Grubb Gardens for tomato, lettuce, and herb seedlings.
And I especially like the variety of lettuce flats -- everything from Mesclun Mix to Red Buttercrunch and Gourmet Salad Blend. They also have a small orchard of budding fruit trees, some starting to bear fruit -- so you know your first crop is definitely on the way.
You can't get fresher produce than growing your own. And in my latest zany film foray, this green-thumbed budget horticulturist takes you on a tasty garden trek, with camera in hand. Now, you know this will not be a typical tour. Where The 99 Cent Chef goes, high jinx follow!
The Flora Grubb Gardens staff is knowledgeable and helpful, while giving you the space to explore on your own. You will see how the Cheapskate Forager takes full advantage of nature's bounty!
It's hard to resist plucking and tasting a tart Kumquat from a branch weighed down with the colorful fruit, and I'm sure everyone has snagged a Strawberry, Blackberry, or a Grape or two from budding bushes displayed for sale. But, no one has gone to the extremes that the Chintzy Gardener goes in this latest docu-comedy video.
This time around, I had some help from a couple of 99 Cent Players. Making her first appearance is Garden Master Elissa (a workmate & cool drummer), while the Omniscient Voice at the end is provided by my neighbor, and frequent contributor, Pete, a comedian and actor. Both Elissa and Pete provided additional camerawork, too. 99 thanks to them, and also to the Flora Grubb Gardens and all their nursery gardeners.
So sit back and let me give you a comedic tour of the Flora Grubb Gardens. It comes with a warning, though: don't try what you see here at your own local nursery -- I'd hate to have to bail you out of the slammer!
Please note: I brought my own fruit, veggies, and props to the Flora Grubb Gardens. I did pluck a grapefruit from the tree there, but used my own to eat from (there were a lot of grapefruits that had fallen to the ground, so I didn't feel too guilty picking just one -- which I left behind.) Finally, I bought the flat of lettuce used in the video. Although I must fess up to noshing a handful of kumquats during several visits to the nursery.
To make your own Wanted Poster like mine above, click here (and upload a photo.)
If you follow The Cheapskate Food Blogger, you will never go hungry. And here are my Top 9 Recipes of 2012 to prove it. Although the ingredients are inexpensive, the flavors are varied in their scrumptiousness. And I have personally mined from the last year these culinary multifaceted gems for your viewing pleasure.
I like to mix it up, from vegetarian to carnivore fare, and a sweet condiment of Mango Chutney, to a slab of Homemade Deli Pastrami. Just click on any Recipe Title below to go to my recipe blog page. So let the countdown begin!
1. Falafel Pita Sandwich
Like most of my recipes, I had never tried making crunchy orbs of Falafel. But sometimes you just roll up you sleeves and jump in. I ended up making way too much, but my friends at work didn't seem to mind - I brought a batch in and they ate them up. And this is a great recipe for Meatless Mondays.
You can drain and roast a can of cheap garbanzo beans (to put back some crunch and texture) or go whole hog and soak dried chickpeas overnight and make Falafels from scratch. I have a neighborhood Middle Eastern market, so I got a bag of beans for a buck. Falafel balls are easy to make, as my recipe shows. And as a bonus, I came up with a cool accompaniment to stuff into a Falafel Pita Sandwich: Cucumber, Yogurt, and Honey Relish.
2. Homemade Egg McMuffin
I've been on a tear lately, cranking out cool stop motion animated food recipes, and one of the more wild ones is my Homemade Egg McMuffin. A wacky highlight is my constructing an egg frying ring out of a tin can -- hey, don't knock my cheap ways, it was simple to do and it works great. And I got a perfectly round puck of egg that fits snuggly between a toasted English muffin.
So do check out my recipe video below, and to see the recipe text with photos -- just click on the title heading above.
3. Beef & Broccoli Stir Fry
You may often ask yourself after reading my food musings a few times, "Where's the beef?" Well, here it is.
This Tightwad Forager seldom cooks with this most expensive protein, but there are small 3-ounce packages of frozen rib-eye steaks for $1 to be found in the meat deli cases of L.A. chain grocery stores. It's the perfect size for a serving or two of a Chinese classic, Beef & Broccoli Stir Fry.
I love stir-frys for their simplicity and sweet, salty, and sour flavors. My accompanying stir-fry sauce is easy to make and so flavorful. And if you are carb-phobic, this recipe is for you. Plus, my chintzy recipe has been highlighted by Fave Health Recipes here.
4. Steamed Artichoke
Everyone knows how to eat a steamed artichoke, right? Apparently not, according to Lesley Bargar Suter, the food and dining editor for Los Angeles Magazine. She posted a link to my recipe video on the magazine's food blog, Digest, so her husband and Chicago friends can see how the Chintzy Food Professor does it! To read her amusing artichoke post, click here.
If you've never steamed an artichoke to tender perfection and worked your way to the creamy choke, then be sure to oogle the animated video below.
5. Homemade Deli Pastrami
My recipe for Homemade Deli Pastrami is the Lawrence of Arabia of stop motion animated food videos. Just check out the epic cinematic culinary artistry on your computer screen. A widescreen vista of cured bovine fresh from a smoky BBQ grill will leave you breathless...and salivating. And there are no movie lines to wait in, and the price of admission is a big fat zero -- take that, movie theaters and cable TV.
I directed this deli-story with brevity, featuring tasteful compositions. So, I submit for your consideration, my video of a Homemade Deli Pastrami. Try out this recipe on your family, and you will surely receive a Standing O -- but look out because they will want an encore after the Deli Pastrami encore.
6. Mango Chutney
If you like eating Indian food, then be sure to check out my recipe for Mango Chutney. This fruit-packed jam is the perfect accompaniment to spicy curry or Tandori chicken (my recipe here) that you bring home from your favorite Indian restaurant. This sweet condiment goes with any of my Orientalor Middle Eastern-themed recipes. And if you are looking for a bit of sweetness to go with your favorite savory entree, then chop up some mango and onion, and simmer with vinegar, sugar, and a few spices for an easy-to-make Mango Chutney.
7. Shepherd's Pie
This recipe is meat and potatoes, British style. Traditionally made with Lamb, I've substituted cheap ground turkey for a lighter one-pot meal. Shepherd's Pie is also loaded with carrots and peas in a thick gravy, and topped with a charred crust of mashed potatoes. You can't get a more hearty winter's day meal than this; and it reheats deliciously in the microwave -- so you can't make too much. Plus this recipe gets my Wife's Seal of Approval!
8. Delicatessen Coleslaw
I like my deli sandwiches with coleslaw. And my recipe for a deli coleslaw is crunchy perfection. It combines shredded cabbage and carrot with mayo, oil, and vinegar to create a creamy, tart topping, or sandwich side dish. And if you make my Homemade Pastrami, then team it with this Delicatessen Coleslaw.
9. Baked Chicken with Grapes
I've saved one of the best Top 9 Recipes of 2012 for last: a sweetly succulent Baked Chicken with Grapes. Roasted chicken with fruit is a winning combination, and the preparation is minuscule. Just scatter a handful of grapes on an inexpensive leg quarter, along with a splash of white wine, and you have a divinely sweet and savory budget entree.
And remember to just click on any Recipe Title above to read each Top 9 Recipe of 2012 and get all the delectable details.
Well. Thanks for being my dining companions this last year. Please do come back and try your hand at a few of my economical recipes - always presented with creativity, humor, and a bit of style.
My roasted chicken entree is simply delicious -- both savory and sweet. For a single serving you only need a handful of grapes, so along with inexpensive chicken, this is one chintzy meal.
I roasted a chicken leg and thigh. The sweet grapes cooked beautifully and flavored the chicken juices. I also added half an airline bottle of white wine for extra flavor. Any fruit juice, like orange or apple, is a tasty alcohol substitution - also, okay to go with broth or plain water.
This entree has all the hallmarks for heavy rotation in this chintzy kitchen -- it's delish and so quick and easy to do: just season the bird, add liquid and grapes, then bake it. I even used grapes past their prime, some were soggy or had blemishes, kind of like using a brown banana in oatmeal, they may not look perfect but still taste sweet.
I always find chicken for way less than a dollar per pound, and while grapes cost more than chicken, you only need a dozen grapes for this recipe.
This is a budget entree I'll be baking often, now that it's cold enough to comfortably use the oven again. Make sure to double my recipe, because serving anything sweet for dinner will have the kids coming back for seconds!
Ingredients ( one serving)
1 chicken leg quarter - okay to use any chicken pieces you like or find on sale.
8 - 12 grapes - any type of grape, red or white. I cooked with seedless red grapes. You can add or subtract the amount of grapes to suit your taste.
1/4 cup of white or red wine - I used white wine. Okay to use a favorite broth, apple or orange juice, or just add water.
Herbs - optional. I have a herb garden, so I used a mix of basil, oregano, parsley and sage. You can also use a pinch (1/4 teaspoon) of a favorite cheap dried herb, or mix of herbs like an Italian Mix.
Salt and pepper to taste.
Directions
Heat oven to 375 degrees. In a roasting pan just big enough to hold the chicken, salt and pepper it. Sprinkle on the grapes.
Add wine (broth or water) and herbs. A little bit of liquid helps steam the grapes. It will cook away but will be replaced by chicken juices. If you are cooking breast meat then you may want a 1/2 cup of liquid to help keep the breast from drying out.
Roast chicken uncovered, until done, about 45 minutes to an hour. Depending how large the chicken pieces are, especially breast meat, you will want to check for doneness. Just pierce or slice into the thickest part of chicken with a knife. Juices will run clear when cooked through.
Hindsight
This recipe is easy to double or triple. You can cut up a whole chicken and add the pieces to a large roasting pan. Just add a cup of liquid and plenty of grapes.
You can even bake a whole chicken your favorite way, just add a bunch of grapes all around the chicken and in the cavity. Make sure the grapes come in contact with chicken juices some time during baking. Use your fav chicken recipe. I usually bake whole chicken about 1 1/2 hours at 350 degrees. Again, check for doneness by slicing into thigh meat where it connects to the bird and seeing if the juices run clear (or that there is no raw redness in the cut.) I cover the breast with foil the first hour, to keep it from drying out.
You can use any type of wine. Tasty substitutions are a favorite broth, apple or orange juice.
You can also just braise the chicken and grapes on the stove top if you like. Brown the chicken first for a few minutes, then add liquid and grapes. Will take about same amount of time, over a low/medium heat.
It's Spring and time to get your garden going! Last month, I replaced my topsoil with fresh compost that I make from used coffee grounds and veggie scraps. So let's visit my local nursery, Marina Del Rey Garden Center.
Last month, I replaced my topsoil with fresh compost that I make from used coffee grounds and veggie scraps. And in the last two weeks, I've made many trips to the Marina Del Rey Garden Center for tomato, lettuce, and herb seedlings.
I especially like the variety of lettuce flats -- everything from Mesclun Mix to Red Buttercrunch and Gourmet Salad Blend. They have a small orchard of budding fruit trees, some starting to bear fruit. So you know your first crop is definitely on the way.
You can't get fresher produce than growing your own. And in my latest zany film foray, this green-thumbed budget horticulturist takes you on a tasty garden trek, with camera in hand. Now, you know this will not be a typical tour. Where The 99 Cent Chef goes, high jinx follow!
The Marina Del Rey Garden Centerstaff is knowledgeable and helpful, while giving you the space to explore on your own. You will see how the Cheapskate Forager takes full advantage of nature's bounty!
It's hard to resist plucking and tasting a tart Kumquat from a branch weighed down with the colorful fruit, and I'm sure everyone has snagged a Strawberry, Blackberry, or a Grape or two from budding bushes displayed for sale. But, no one has gone to the extremes that the Chintzy Gardener goes in this latest docu-comedy video.
This time around, I had some help from a couple of 99 Cent Players. Making her first appearance is Garden Master Elissa (a workmate & cool drummer), while the Omniscient Voice at the end is provided by my neighbor, and frequent contributor, Pete, a comedian and actor. Both Elissa and Pete provided additional camerawork, too. 99 thanks to them, and also to the Marina Del Rey Garden Center and all their nursery gardeners.
So sit back and let me give you a comedic tour of the Marina Del Rey Garden Center. It comes with a warning, though: don't try what you see here at your own local nursery -- I'd hate to have to bail you out of the slammer!
Dining in the Marina Del Rey Garden Center - VIDEO
Flora Grubb Gardens (formerly Marina Del Rey Garden Center)
13198 Mindanao Way
Marina Del Rey, CA 90292
hours: 9am to 6pm. Open 7 days.
Phone: 310-823-5956
Website: https://www.floragrubb.com/visit-la
Please note: I brought my own fruit, veggies, and props to the Flora Grubb Gardens. I did pluck a grapefruit from the tree there, but used my own to eat from (there were a lot of grapefruits that had fallen to the ground, so I didn't feel too guilty picking just one -- which I left behind.) Finally, I bought the flat of lettuce used in the video. Although I must fess up to noshing a handful of kumquats during several visits to the nursery.
To make your own Wanted Poster like mine above, click here (and upload a photo).
Warning this recipe contains politically charged ingredients!
The Cheapest Chef tosses his whisk into this dizzyingly political salad spinner of an election, and serves up the upscale Waldorf Salad, originally created in the high-end New York City Waldorf-Astoria Hotel Restaurant -- and prepared with produce most likely picked by the calloused hands of illegal workers from Mexico and Central America.
If you enjoy these ingredients: lettuce, celery, almonds and grapes (which mostly come from California), then give thanks to the immigrants who risk their lives and break their backs to bring America's bounty cheaply to your dinner table.
Yeah, let's throw out all the workers that our below-minimum-wage-hiring agribuisnesses depend on, then sit back and watch food prices skyrocket. Better yet arrest all the illegal harvesters, then make them work the fields for free.
So as the local citizenry dines at a Top Chef operated big city restaurant, they are most likely eating their five course meal prepared by an uninsured undocumented chef de partie (line cook), on plates, wine glasses and cutlery cleaned by another illegal dish washer.
Play my 29 second video "Celery Pickers" here.
Wouldn't it be better to advocate for a guest worker program that treats the members of this needed labor force fairly, and allows them to come and go safely between seasonal jobs here and their homelands?
Well that's my election-eve rant -- so on to my delicious Waldorf Salad, made with budget produce from my local Latin market. This is the crunchiest salad you will ever have, made with fresh apples, celery, nuts, juicy grapes, and covered in creamy mayo. It's an eclectic, but savory flavor combination. You can prepare it well ahead, plus it's quick to do.
The hard work is the chopping, and hopefully you are working with a sharp blade. I was lucky to get a knife sharpener to try out last month (click here to see it), so I'll get another year of good use out of them (thanks, AnySharp!).
So this November 2nd, get out and vote -- I will back those that support the fair treatment of our hard working neighbors who help bring a bountiful harvest of fresh produce to all of our dinner tables, not the ones who offer nothing but fearful bluster!
Ingredients (serves 3 - 4)
2 red and/or green apples - cored and chopped.
2 stalks of celery - sliced thinly.
1 cup of red or green grapes - sliced in half.
A leaf or two of lettuce per serving.
2 tablespoons of mayo - or as much as you prefer. Or use plain low fat yogurt for a lighter version.
A small package of almonds - walnuts are traditional, but I could not find any on sale.
1 teaspoon of lemon or lime juice - fresh or from a bottle.
1 teaspoon of sugar, or favorite sweetener - optional.
Directions
Thinly slice 2 stalks of celery. If the grapes are large, slice them in half. I got grapes on sale, but with seeds, so I had to slice and remove them. Core, then chop two apples.
Add chopped fruit and celery in a large serving bowl. Drizzle in lemon or lime juice, to keep the apples from turning brown. Spoon in mayo (or yogurt) and mix well. Taste and see if you would like to add any sweetener. Finally mix in almonds (or any nuts on sale). If the nuts are salted, then give them a quick rinse and pat dry, before adding to salad.
Arrange lettuce leaves on a platter, plate or individual bowls, and spoon on the Waldorf Salad. It can be served cold or at room temperature.
