This a one rich and very creamy macaroni and cheese meal. And they pack a lot into the container, so I was full when I reached the bottom. I liked my latest Deal of the Day find: Homestyle Macaroni & Cheese with Caramelized Onion & Herb.
If you are looking for diet food, keep moving - you can see an oil slick when this meal is bubbling hot. And the cheese is not low fat either. Carbs? Yep, and plenty of gluten, too.
The taste leans towards the sharp flavors of cheddar and Parmesan cheeses. Herbs are listed, but they are barely there, at least in taste.
The cooked macaroni is a little on the mushy side. I microwaved in one minute increments, so as not to overcook it, knowing that typical frozen pasta is notorious for being too well done in the factory processing stage.
While a little soggy, the mac still had a little resistance when bitten. There is a nice chewy hard band of cheese on top that usually comes with oven baking.
Now, for caramelize onion? Hmmm....not very much really. The package shows crispy brown onions on top, as you can see they are not there. When I found them, they were minuscule and mixed into the macaroni and cheese.
You could detect an under-taste of cooked onion the more you ate the meal.
I would have liked bigger bites of sweet caramelized onion - that's why I bought this frozen meal.
A microscopic piece of caramelized onion.
The ingredient list is small for typical frozen fare and this meal is not over-processed.
Now I'm not complaining too much. While a tasty version of homemade mac and cheese, it just falls short of what's described on the package. But I would still get this frozen fare anytime. It could have scored a perfect 9 if the tease of package advertising was truthful.
So on the Cheap$kate Dining Scale of 1 to 9, 9 being best, I give Homestyle Macaroni & Cheese with Caramelized Onion & Herb a hearty 7 ! Well worth the price of 99.99 cents.
Shooting Homestyle Macaroni & Cheese with Caramelized Onion & Herb.
One of my favorite veggie side dishes to order in an India restaurant is Saag Paneer, a pungent, creamy spinach and cheese dish. A Middle Eastern style cheese from India, called paneer, is presented in deep fried cubes floating in slow cooked curry spiced spinach. My latest video recipe is an easy version to make, so read on to see for yourself.
Unfortunately, it's not a light dish when served in your local India lunch buffet line. Clarified butter and deep fried cheese adds too many calories for this weight-watching kitchen commando.
Plus, it is not easy to find the India cheese called paneer. Paneer is a hard white cheese, that is similar in texture to feta cheese, but milder in taste. Because of a high melting point, it softens but still holds it's shape, even in a stew.
But, upon doing a little experimenting, I found Mexican Queso Fresco cheese has a similar flavor, and holds up well to slow cooking, too. And for a lighter creamy taste I have added a small amount of cottage cheese. So I put two and two together and came up with a budget-busting, calorie-skimping, entree anyone can make.
My latest video recipe, Saag Paneer, combines the best of two culinary worlds, Mexican and Indian.
The main spice is curry powder. I just use cumin - open a jar and smell -- it makes up 75% of your typical curry powder. And cumin is much easier to find on any grocery store spice shelf; plus it's much cheaper than curry powder. Pick up an onion to saute, as this will add a bit of caramelized sweetness.
Click on any image to see larger.
For an extra boost of cheesiness crumble-in half a disc of Mexican cheese called Queso Fresco, that comes cheaply from 99c only Stores and Latin markets (It's showing up in regular groceries, too.) I also use Queso Fresco for the Mexican breakfast classic, Huevos Rancheros - just click here to see that recipe video.
Of course, my Saag Paneer recipe is adjustable to suit your convenience. It is just as tasty without Queso Fresco cheese. Think of this recipe as an India version of typical American Cream Spinach, with a little added curry spice.
Spinach is still a reasonable price and I can get fresh bundles of spinach and cleaned 5 or 6 ounce bags for a buck, or less. Fresh spinach may have dirt, so give it a rinse first. It may also have part of the root and long stems that need removing.. You can leave shorter stems, they will soften enough.
Slow cooking the spinach and cottage cheese with cumin creates a lush dish that is low in calories, especially if you use low fat cottage cheese. So give my delish, India-inspired,Mexican-style Saag Paneer a try -- all it takes is a little spinach and onion chopping with some slow cooking.
Mexican-style Saag Paneer - VIDEO
Play it here, video runs 2 minutes, 3 seconds.
My YouTube video link for viewing or embedding, just click here. Ingredients (2 -3 servings)
2 bunches of spinach - or about two 6 ounce packages.
1 whole onion - chopped
Cottage Cheese - about 8 ounces. Okay to add more to suit taste. I used low fat.
Mexican Queso Fresco cheese - optional. I used about half a 5 ounce package, roughly crumbled.
1 teaspoon ground cumin - if you have curry powder, use that.
1 tablespoon oil - for sauteing onions.
2 tablespoons of milk - if needed during final cooking stage.
Pepper to taste - I find there is plenty of salt in cottage cheese and Queso Fresco cheese.
Queso Fresco cheese - optional. I used half a 4 ounce package, that is broken into bite-sized pieces. You can use more if you like.
Directions
Start cleaning spinach if needed. Cleaned spinach in bags may only need a quick rinse. Fresh spinach from produce sections may have dirt and long root/stems. So those bundles will need washing and longer stems trimmed. (No need to prepare all spinach at once. You will add it in batches if your pot can't hold it all.)
Heat oil in medium-sized pan or pot. Add chopped onion and saute until soft, about 5 minutes over a medium heat.
Mix in cumin and saute for a couple of minutes. Add cottage cheese and mix well.
Start adding chopped spinach. It will cook down in a minute or so. Continue cleaning spinach (if needed) and adding it to pot or pan until it is well blended into cottage cheese/onion mixture.
Once all the spinach is added, you can pile on some Mexican Queso Fresco cheese.
Season with pepper, reduce heat to low and cover to cook for 20 - 30 minutes until it is like Creamed Spinach.
Check spinach mixture from time to time to make sure liquid does not completely cook out. Stir periodically. The Queso Fresco will soften but still retain it's shape.
As spinach cooks down it adds a lot of liquid. The object is to cook spinach until very soft and cream-like. The cottage cheese will partially dissolve into the sauce. Add a couple of spoonfuls of milk if it starts to dry out.
Hindsight
If you like Saag Paneer more creamy then just add a 1/4 cup of milk or cream during last 20 minutes of simmering.
Wedding Bells are ringing with The 99 Cent Chef's latest budget dish. All heads will turn as you walk down the aisle, and into the happy couple's wedding reception, with this luscious entree.
My Salmon Olympia should be a wedding reception dinner favorite -- see how it's all white and pink, topped with lightly toasted breadcrumbs? You know it will look lovely (like the bride) served as the main entree. And, the chintzy chef shows you how to do it on a dime. Plus, the in-laws will be pleased not having to shell out the big bucks for a typical, overpriced, catered seafood entree. For all you professional wedding planners, you don't have to admit where this centerpiece entree comes from -- go ahead and use it.
Of course, you don't have to wait for a wedding excuse to try it out. I made it the other night for my wife and she loved it. See, the honeymoon never has to end!
I always find 4 ounce fish fillets in my local groceries frozen deli case for around a dollar each. I've seen everything from Flounder to Rockfish, and Salmon to Tilapia -- and, my local 99c only Store stocks these 4 ouncers as well. The fillets are typically fresh frozen, so they defrost and bake well.
And, the other ingredients of sour cream, mayo and grilled onions are cheap all the time. Breadcrumbs are probably the most expensive ingredient on this menu, but I also have an easy recipe (click here) for making your own -- if you are as much a miser as I am. You can keep the calorie count down with light mayo and low fat sour cream.
So if you, the best man, and bridesmaids are throwing around wedding recipe ideas, make sure to add The 99 Cent Chef's Salmon Olympia to the list, because you can put all the saved bucks toward the honeymoon trip!
Ingredients (2 servings)
2 fish fillets (about 4 ounces each) - any defrosted fish will do. I used salmon.
1 whole small to medium onion - chopped
2 tablespoons sour cream
2 tablespoons mayo
4 tablespoons of bread crumbs
Salt and pepper to taste - season fish fillets.
1 tablespoon cooking oil - traditionally butter is used (about slices), but I used a cheaper and tasty olive oil.
Directions
Heat oil over medium heat and saute chopped onion for about 5 minutes, until soft. While onions cook mix, 2 tablespoon each, sour cream and mayo in a bowl.
Assemble Salmon Olympia on an ovenproof pan. First, add a 2 piles of cooked onion. Add salt and pepper to both sides of the fish, and arrange fish (skin side down) on each onion pile. Scoop on about 2 tablespoons of mayo/sour cream on each fillet. Finally, sprinkle on dried bread crumbs over the creamy topping.
Depending on thickness of fish fillet, bake in a oven at 350 degrees for about 20 - 30 minutes. I used a wide spatula to carefully plate each finished Salmon Olympia.
Hindsight
If your fish has skin, then place skin side down on onions. That way, the creamy topping cooks on the fish, not the skin. Also, you could just remove the skin. For a richer variation, try cream cheese instead of sour cream. Normally, the recipe uses raw onions under the fish fillet, but I like my chopped onions a little more caramelized, so I cook them some, first.
"Let them eat chicken soup!" The phrase "let them eat cake" (attributed to a callous Marie Antoinette upon learning the peasants were complaining of not having any bread) is credited with launching the French Revolution. Now The 99 Cent Chef has given this 18th Century rallying cry a 21st Century twist!
Since Republicans, Blue Dog Democrats, and especially the Tea Party, are against ObamaCare, I offer them my freshly coined slogan to use against the complaining uninsured and uninsurable during the next election cycle. Plus, this affordable and easy recipe is perfect for printing on the backside of any campaign posters!
So, "Let them eat Chicken Soup!" And meanwhile, let's throw a Tea Party Chicken Soup soiree!
Fortunately, The 99 Cent Chef's delicious and healthy recipe is affordable to everyone. Now it may not cure breast cancer, or treat your coughing infant, but my Tea Party Chicken Soup will go down easy and tide you over until our National Health Care Act goes into effect in 2014. And just in case the newly elected House Majority manages to dismantle (and make the law as unpalatable as possible with expensive add-ons), or block the bill, or the Supreme Court strikes it down -- no need to fret, my chicken soup freezes fine and can be thawed out for future use!
So if you are still looking for work, or if your COBRA Continuation Health Coverage is about to expire, don't fret. Anyone who cannot afford a doctors visit can make my nourishing cheap dish. And you are not disqualified because of a pre-existing medical condition from partaking in my healthy chicken-in-every-pot meal.
I always find chicken for way less than a dollar a pound; and this is the perfect recipe for using up all those leftover veggies in the fridge. I purchased chicken leg quarters from my local Latin market for 69 cents a pound; and I've bought chicken breast for 99 cents a pound, on sale, at regular chain grocery stores. The main veggies I use are also the cheapest -- onions, carrots and celery.
Go ahead and dig in, and sorry I don't do house calls. Now, while some of my readers will disagree with my heath care stance, you cannot repeal the delicious flavor of my latest entree!
Ingredients (serves 4 to 6)
3 chicken leg quarters - okay to use chicken breasts (about 3) or any poultry parts you prefer. I removed the skin from half of the pieces. And I leave the chicken on the bone for a more flavorful broth.
2 ribs of celery - sliced.
2 carrots - chopped.
1 whole onion - chopped.
1 teaspoon garlic - from jar or fresh chopped.
1 bay leaf - you can use any favorite herb (dried or fresh) for extra flavor. I grow sage and basil.
8 cups of water - or water plus your favorite stock. Or you can throw in a couple of chicken bouillon cubes for an extra intense chicken flavor.
Salt and pepper to taste.
*Optional additions when soup is almost done (adding 2 extra cups of water): 1/2 package of pasta (about 7 ounces). I got "Melon Seed", but any small elbow, bowtie or orzo, will do -- or add 1/2 cup of brown or white rice.
Directions
In a large soup pot add 1 teaspoon of oil to coat the bottom. Over a medium/ high heat cook chopped onion until soft, about 5 minutes. (Photo shows chicken browning with onions -optional.)
Next add chopped garlic, and cook for a minute, stirring frequently. Finally add carrot, celery, herbs, chicken, and eight cups of water and/or stock (make that 10 cups if you are adding pasta or rice later). Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook for 45 minutes to an hour, until chicken is cooked through.
Remove chicken from soup and allow to cool on a plate. Peel off the cooling meat from the bones. Chop or shred meat into bite sized pieces. Add chicken back to soup and heat through. Ready to serve when hot.
* My Tea Party Chicken Soup is adaptable. You can add potatoes to chopped veggies. Cauliflower or broccoli is a nice addition, during the last 15 minutes of cooking. I am growing nutritious collard greens this winter so I added a chopped handful.
* Add 1/2 package of pasta (about 7 ounces) -- or you can use 1/2 cup of white or brown rice. Add rice or pasta during the last stage during chicken shredding. Cook according to package directions (be sure make soup with 10 cups of liquid instead of 8, because pasta or rice sucks up broth like a sponge).
When I was a bachelor in Glendale, Calif., I had a Cuban restaurant within walking distance. A sometimes Sunday indulgence was to get the fat L.A. Times weekend edition newspaper and grab a window restaurant seat, while sipping a Cuban coffee and savoring a Spanish Omelet. You could skip lunch after finishing this hearty breakfast. And growing up, my childhood breakfast also featured sauteed potatoes and bacon mixed into scrambled eggs and scooped into a homemade flour tortilla. As you can guess, I like eggs with potatoes.
The main ingredients for a Spanish Omelet are cheap at any grocery. For my version I used a russet potato, but red, white or Yukon gold work just as well. The trick to this omelet is the potato-to-egg ratio; too much potato and your omelet won't hold together. If you get a russet, make it a small one.
So try out my Spanish Omelet recipe, it's really cheap, flavorful and filling.
Ingredients (serves 2-3)
6 eggs
1 red, white or small russet potato - peeled and chopped or sliced.
1/2 small onion, white or yellow - chopped.
Tablespoon of milk - optional, for eggs.
Tablespoon of oil.
Salt and pepper to taste.
Directions
Chop and dice one half onion. Peel and slice one whole potato. I went for thin slices, but you can chop potatoes into small cubes as well. Heat oil in omelet pan, then add onion and potatoes. Saute over medium heat to lightly brown potatoes, about 10 minutes. Use an omelet pan for easier flipping. If you use a regular frying pan, you will need more oil when you add eggs.
Mix well, then cover pan and reduce heat to low, allowing potatoes (with onions) to steam until tender, about another 10 minutes (depending how thick you slice potatoes). Season with salt and pepper, and try one of the thickest cut potatoes to test for doneness.
For the omelet part, add 6 eggs to a large bowl. Whisk in milk if desired. Make sure potatoes are loosened from the bottom of pan. Add a teaspoon of oil if pan is too dry. Pour in blended eggs and stir into potatoes and onions. Let egg mixture set in pan until the egg edges are done, and the middle of omelet is almost solid (some dampness is okay), about 5-8 minutes.
The tricky part is turning the omelet. Carefully work your spatula down and around the sides of omelet to loosen. Then work spatula underneath to loosen as much of the omelet as you can. It may break apart some, but don't worry, it will taste good anyway.
Put a plate over the omelet pan and carefully turn the pan upside down, holding the plate firmly against the pan. Omelet will hopefully break free onto the plate. If omelet breaks up just reassemble (I lost a corner, but it went back together fine). Slide omelet back into omelet pan to cook the other side. It should take only a couple of minutes for Spanish Omelet to finish cooking.
Pierce omelet to check that center is not runny. Omelet should be easier to slide onto a plate for serving.
Creatively colorful and flavorful, The 99 Cent Chef combines 3 budget veggies for a healthy side dish. Simply saute and cover for a few minutes, and impress with this bright and tasty display on you dinner table.
Crook-neck yellow squash needs no peeling - just chopping; cherry tomatoes are cooked whole; while onions take the most work - oh, come on, a whole chopped onion is easy, too! This side is a mix of textures: soft squash, juicy cherry tomatoes that burst when bitten, and tender sweet onions. This dish is a great winter and summer side.
Ingredients (serves 4)
4 crook neck yellow squash - chopped
1 whole onion - yellow or white, chopped
1 carton of cherry tomatoes - or 2 whole tomatoes roughly chopped.
1 tbsp oil - vegetable or olive oil
Salt & pepper to taste.
Directions Chop squash and onion into about 1 inch pieces. Add oil and heat pan over medium heat. Saute onions for about 5 minutes until soft. Add chopped squash. Season with salt and pepper. Cover and cook 10 minutes over low heat until squash is tender - easily pierced with a fork or knife. Finally, add whole cherry tomatoes. Mix well and cover, cooking another 5 minutes. This dish is easy to make into individual servings - just one squash, 1/4 onion, and a few cherry tomatoes per person.
Onions are the cheapest produce you can get, and brown onions are the cheapest onion. You will shed a few tears chopping an onion; but caramelized onion is so sweet and flavorful you will make extra to add in an omelet, pita pizza, or as an extra cheese burger topping!
The Chef's French Onion Soup recipe is simple to make -- although you will be cooking onions for a half hour, so tune in your favorite radio program and start sauteing; time will fly.
My local Latin market practically gives brown onions away, and all you need for this dish is a measly half dozen. The other main ingredients are French bread and cheese. Less expensive day old bread is perfect to toast, melt cheese onto, then float in the finished French onion soup. For this recipe the Chef used a six ounce block of white cheddar from the 99c only Store; try out your favorite cheese, or even leave it out to cut calories.
Onions are sauteed in half a stick of butter or olive oil. I also used beef bouillon cubes, but you can use vegetable broth to keep it vegetarian; it will taste delicious either way.
Ingredients (3-4 servings)
6 brown onions, roughly chopped (throw in a couple extra to caramelize and use later)
1/2 stick of butter - OK to substitute 1/4 cup of olive or vegetable oil
6 cups of water with 6 beef bouillon cubes or vegetable broth /water
1 cup of 99.99 cent red wine
1 tbsp. of flour
1 bay leaf (optional)
A few thick slices of French bread
6 oz. of cheese -- white cheddar or your favorite vegan substitute
Pepper to taste - no salt, as you get plenty from bouillon cubes and cheese
Directions
Start heating water with bouillon cubes over low temperature. Melt butter and add chopped onion and a bay leaf over medium heat in a large soup pot. This is the long part so put on the tunes, or, if you're like me, NPR radio.
Stir onions so they don't stick to the pot and burn too much. After about a half hour the onions should be medium to dark brown and taste deliciously sweet. At this point you can set a little aside for your future grilled cheese burger!
Next, add flour, cook for couple more minutes, then add 99.99 cent red wine to browned onions to dislodge brown tasty bits.
Finally add broth to onions and cook for half hour to an hour at a low simmer - the longer the better as the flavor will intensify when soup is reduced by about a third.
You can serve French onion soup with a thick slice of
toasted French bread topped with melted cheese floating on top, or not.
Toast French bread in a pan or your broiler. Flip toast when brown and
add sliced cheese to toasted side.
For the broiler, toast one side, flip and add cheese, cooking until melted. Hey, go crazy and add sliced hunks of cheese to piping hot French onion soup; the bread just gets in the way! As this recipe is so cheap, you may as well use a time-honored French Gruyere cheese from your local favorite deli.
