More potato stuff – I just can’t seem to get away from it. Actually, I almost didn’t post this one because I thought I had already done a post on Hash Browns but it turns out that one was on Home Fries.

I dunno if a lot of people go through the trouble to try make hash browns at home, but I’ve tried several times with varying degrees of success. I guess you could always head over to IHOP or some similar breakfast place to get them. But I recently got a pretty cool flat cast iron reversible grill pan as a gift – the kind that goes over two burners on the stove. So I decided to try make some hash browns again.

Hash Browns are pretty cool to make, because the list of ingredients is so short. Cooking them correctly isn’t as easy… I’m still trying to figure out the best method, but below is a general idea of what I usually do.

Hash Browns

1 large potato — $0.40
1-2 tbsp butter (from $1.00 4 oz stick) — $0.13
(or 1-2 tbsp of oil or cooking spray)
salt, pepper — negligible

Total: $0.53

Russets are probably easiest and most people have ‘em around. I don’t pre-cook the potatoes for hash browns because it’s thin enough, though for thicker home fries you might want to try that.

You can use either butter, oil, or cooking spray… but you should probably use at least something to prevent sticking and help browning. On my cast iron flat grill I’ve gotten away with using very little oil or cooking spray. If you’re using a pan, try using a non-stick surface one first… it’ll allow you to use less oil. Butter really makes the potatoes brown nicely, however, so you might want to experiment.

Peel and wash the potato(es). Heat up the pan/griddle and oil/butter it. Meanwhile, grate the potato finely. What I like to do is put the grated potato in a paper towel or cheesecloth and squeeze the heck out of it. A considerable amount of water will drain out.

Scatter the potatoes on the grill and cook until brown on one side. Try and always keep the potatoes spread thinly instead of clumped up together. Flip it with a spatula and cook until desired doneness is achieved. Salt and pepper to taste.

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I fell into a junk food mood again a little while ago. I’d actually had these Lays Cheddar and Sour Cream Potato Chips since near the new year, but didn’t have the heart to open them. Well, I think I actually bought two bags of these and ate one right away. So I didn’t have the heart to open TWO of them at once.

This is actually an enormous bag of chips; I could almost climb into it and use it in a potato sack race. Or I could inflate the empty bag and use it as an air pillow while camping. Or I could put some handles on it and use it as a shopping bag at the mall. Not that I’ve been to the mall in 10 years.

Anyhow you get the picture – it’s an oversized bag of chips. In fact you get 20% more chips according to the screaming words on the bag. Which is a good thing for Cheap Eats, I guess because you’re getting more for less. Still, it took a good amount of time to eat the entire bag – I don’t know if I need this much chips unless there’s a party. Not that I’ve been to a party in 10 years.

Potato Chip makers have gotten hit pretty hard with all the negative publicity over how fattening and bad their chips are for you. So it’s no surprise that they’ve tried to reform their image – 0 grams of trans fat, 100% sunflower oil. I guess it’s better than nothing (right, healthy eats peeps?)

They claim that the taste is still the same. I don’t know about that because I don’t have potato chips too often any more. But I rather liked the taste and texture of these chips. They just seemed chunkier and substantial without being overly oily. I think the Lays I used to get were more “feathery” light and lacy in texture, but more oily. My personal preference is thicker potato chips over thinner ones so it suits me fine.

Continue reading “Lays Cheddar Potato Chips” …

OMG. WTF. It has been colder than a Witch’s Frozen Banquet Dinner where I live. Yes, I represent the wimpiness that is Southern California’s winters. It got down to 29 degrees F the other night. Man! Ok, stop laughing now.

I can’t believe I actually haven’t done a feature on Quesadillas yet. I know I’ve posted about them as fast food before (believe it was Del Taco’s, which tasted like crap boogers to me). But the humble quesadilla is a great staple here at Cheap Eats and for many grocery-challenged denizens around the world.

I was going to write up a lame “recipe” for it a la the infamous Ghetto food line that was so popular. But in the interest of time, I’ll just say: take two flour tortillas and some cheese that melts. Layer them in a pan. Cook. Done.

Ok, so there’s generally a good deal more going on for most quesadillas. But you get the gist of it. There are several great things about quesadillas, but two of my favorite are that they are massively movable (i.e. portable) and they function as both snacks and meals. Many a long and boring commute to UCLA was livened up by a quesadilla in one hand and KXLU on the radio dial. How does the Dr. Seuss rhyme go? I would eat them in a house, I would eat them with a mouse. I would eat Quesadillas stuffed with ham, I would eat them Sam I Am…

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It’s been an awful long time since we had a recipe on Cheap Eats. It’s not that I haven’t been cooking – just that it takes awhile to figure out or even remember exactly what I put in dishes.

This one is from a few months ago, but I think it’s semi-accurate. It’s Clam Spaghetti, one of my favorite things to make for a quick lunch if I happen to have the clams on hand. You’ll note that the popular pasta to use for a dish like this is actually linguini – I actually like the thinner noodles and I’ll often use the even thinner spaghettini.

The title of this post is “Chicken of the Sea Clams” instead of Clam Spaghetti, and that’s because it was originally meant as a review of the Chicken of the Sea Whole Baby Clams in the foil pouches. You’ve probably seen the tuna, clams and possibly oysters in these foil pouches. They do tend to taste a little better to me than the canned variety, but are definitely more pricey.

The other day I happened to see the clams on sale for a buck each so I picked up a few pouches to make spaghetti. These pouches are pretty small – only 100 grams worth of clams – so you need 2 pouches to actually make enough clam spaghetti for two people.

Before I get into the quality of the clams – here’s the approximate recipe for those who are too impatient:

Clam Spaghetti

2 3.5 oz pouches of baby clams — $2.00
2 tbsp e.v. olive oil — $0.10
3-4 cloves minced garlic — $0.07
1/2 lb dry spaghetti / spaghettini — $0.50
1-2 tbsp chopped parsley — $0.05
1/2 cup chicken stock — $0.15
1 tbsp grated parmesan cheese – $0.10
red pepper flakes — optional
salt, pepper, water – negligible

Total: $2.97

Get a pot of water for the spaghetti going on high. Mince up the parsley and set aside. Mince the garlic and set that aside. Open the pouches and drain the clams, reserving the liquids.

Wait until water boils, then add the dry spaghetti. Start melting the butter in the olive oil in a skillet on medium. Add the garlic and red pepper flakes and saute for 1-2 minutes. Add the reserved clam liquid and chicken stock and simmer for 3-5 minutes. (Keep and eye on the spaghetti so it doesn’t get overcooked!) Some people also put in a few tablespoons of Chardonnay or other white wine as well. If you do so, add that first and make sure to cook it out before adding the chicken stock and clam juice.

Add the clams to the skillet (do NOT cook this for too long – ). When the spaghetti is al dente, I like to take it out with tongs and put it directly into the pan. Then whack the parsley in there along with the parm cheese and salt/pepper to taste. If it’s too dry, add a bit of the pasta cooking water. Toss it a bit and serve.

Continue reading “Chicken of the Sea Clams” …

After the immensely popular Ghetto Pizza post, I decided to take another trip down ghetto memory lane. Again, I don’t mean ghetto in any derogatory way… like, if you live in or near a sketchy neighborhood I’m not saying this is the only type of food you would eat. In fact, you probably eat much better than me…

Anyhow, welcome to Ghetto McMuffins 101. The idea is to mimic all of those breakfast sandwiches that cost an arm and a leg. Hey, there’s no reason to make your wallet feel so sad in the morning! Make one at home. It takes about 5-10 minutes.

I mentioned latch-key kid food before, and this could also fall into that category. However, it’s a bit more “advanced” since I find it difficult to make egg scrambles in the microwave or toaster (it can be done, however). You’ve gotta use the stove; but it’s still pretty fast:

Ghetto McMuffins

1 english muffin — $0.25
1-2 eggs — $0.15
1/2 – 1 hotdog — $0.12
1 slice cheese, optional — $0.10
pepper, optional

Total: $0.62

Cut the english muffin in half and put it in the toaster set for extra crispy. Meanwhile, beat the egg(s) lightly in a small bowl. Throw in pepper if you like. Cut up the hotdog into chunks. Get a medium fire under a small (8-9 inch is fine) non stick omelette pan going. At some point you might want to put a bit of oil in the pan but I find I can avoid it for non-stick.

Cook the hot dogs until slightly browned. Distribute them across the bottom of the pan and pour in the egg(s). Lower the fire. Stir a bit with a spatula. Let it set up a bit, a few minutes. You can cover it to speed it along.

When the top is nearly cooked, get a rubber spatula and cut the scramble down the middle. Here, you can insert a slice of cheese or whatever you want on each semi-circle. Fold the egg semi-circle over so it’s a quarter-circle.

Put each quarter-circle on a toasted english muffin half. This makes 2 open face McMuffins, or close it up for a gigantic McMuffin.

Continue reading “Ghetto McMuffins” …

[Edit: If you came here from Digg, hello. Once again, this is NOT my own recipe] I’m not sure about you, but when I was a kid I absolutely delighted in creating strange and inedible food concoctions. These early period “food pastiches” inevitably included ketchup, mustard, soy sauce, mayonaise and salad dressing. The trick then was to try to make it an inviting color (usually through liberal dashes of food coloring) so that an unexpecting parent would try and drink it.

I didn’t have much success back then, but those memories are part of the reason I still enjoy messing with food today. So, a combination of the hot weather blasting us, my need for something to drink at rollerhockey and money being short as usual, I decided to see if I couldn’t mix me up a batch of Homemade Gatorade. I mean, how hard could it be to make salty flavored water?

A plethora of Gatorade recipes exist, and though some of them rely on things like Potassium Chloride (salt substitute branded as Nu-Salt?), fructose and Kool-Aid mix, the basic ingredients are pretty much water, salt, sugar and some flavoring. I decided to have a shoot-out of Homemade Gatorade versus the real stuff since I had a couple bottles of Gatorade leftover.

Here’s the basic recipe I picked, I went with one that featured OJ because that’s what I had (apparently you can get some potassium from the OJ?)

Homemade Gatorade Recipe

1/2 cup orange juice — $0.15
9 tbs. Sugar — $0.03
3/8 tsp Salt – negligible
2 liters (approx) water – negligible

Total: $0.18

Using boiling or hot water can make things go faster, but you’ll need to chill it down somehow before fridging it. So just mix everything together and see if it tastes like Gatorade. Does it? Read on…

Continue reading “Making Homemade Gatorade” …

I grew up eating a lot of ethnic foods like Adobo, a very popular Filipino dish. The versions I had were mostly Pork Adobo, though often times chicken made an appearance.

According to Wikipedia, the main ingredients for Adobo are some type of meat, soy sauce, vinegar, pepper, and bay leaf. It’s really easy to make; I’d suspect that it’s sort of like the American equivalent of learning to make Spaghetti. I like one dish meals, and this is definitely one that makes a regular appearance at Cheap Eats because it is inexpensive and tastes great.

I feel like this dish works better with either pork or dark meat chicken because you’re just throwing it in the pot and cooking it for a long time. Chicken breast would probably get dry and tough, and the same might be true with non-fatty cuts of beef.

Continue reading “Chicken Adobo” …