Oregano & Lemon Pork Kebabs
Oregano & Lemon Pork Kebabs
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Sounds great, can use chicken in place of pork, on my to grill list.
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Oregano & Lemon Pork Kebabs
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Sounds great, can use chicken in place of pork, on my to grill list.
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Ingredients
For the Marinade
Choose from 2 or 3 Vegetables
Servings: servings
Instructions
  1. Cut the pork loin into 1 inch cubes, place in a zip lock bag.
  2. Mix the marinade ingredients in a bowl and add to the zip lock bag with the pork, squish everything around to coat all the meat.
  3. If your vegetables are prepped, add them to the zip lock as well, they will pick up great flavor.
  4. Soak the skewers in water while the meat (and maybe vegetables) are marinating.
  5. Remove the pork (and maybe vegetables) from the marinade and drain, place on skewers alternating between pork cub and a vegetable, pork cube and another vegetable, until all is skewered.
  6. Place on a medium hot grill over medium heat and grill for 8 to 10 minutes, turning frequently until the pork is cooked through.
  7. Serve with sides of your choice, corn on the cob and coleslaw come to mind.
Recipe Notes

Pork loin will cost about 70 Baht/500 grams. For 4 servings, this is about 52 cents per serving.

Variants: Use what ever vegetables you like, it is that easy. In addition to button mushrooms, think Shiitake or even King Oyster mushrooms cut into thick slices.

Adapted from an internet recipe.

Feta Stuffed Meatball Mediterranean Bowl
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Mexican Corn
Mexican Corn
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Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Mexican Corn
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Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Fresh corn would be the best to use, but canned (drained) or even frozen corn can be used. For fresh corn, I would boil that first then cut from the cobs.
  2. Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and cook until the vegetables are tender, about 7 minutes. Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Recipe Notes

Low cost.

Shortcut: Salsa.

Used in Recipe Listed on this Site:
Mexican Tortilla Casserole.

Adapted from an internet recipe.

One-Pot Chicken & Veggie Risotto
One-Pot Chicken & Veggie Risotto
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Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
One-Pot Chicken & Veggie Risotto
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Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot over high heat and add the olive oil. When oil is hot, add the cubed chicken, seasoned with salt and pepper, and brown on all sides, 4-5 minutes. Set chicken aside.
  2. Add chopped asparagus, zucchini, and mushrooms and cook until just softened, about 8 minutes. Set vegetables aside.
  3. Melt butter in the pot and add the Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
  4. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
  5. 1/2 to 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
  6. When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little. You want it to be just tender, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.
  7. Serve hot and garnish with Parmesan cheese as a side dish or even as a main dish.
Recipe Notes

Two chicken breast, very low cost dish for 8 servings.

Provided courtesy of good friend, Stephen Connell.
United States.

Chicken Curry I
Chicken Curry I
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This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Chicken Curry I
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This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Boil the chicken thighs and legs you cut from the quarters, add 1 onion and spices of choice for flavor. Once cooked, remove the chicken, strain the stock and return to the pot and reduce the stock down to 1 cup, set aside. While the stock is reducing, remove skin and bones from the chicken pieces (save as a snack for your dog) and chop the meat into bite site pieces, set the meat aside.
  2. In a large stock pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of olive oil. Cook over medium heat for 5 minutes, stir often.
  3. While the stock pot is cooking, in a medium saucepan add 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt, and cayenne pepper. Cook over medium heat for 3 minutes, stir often.
  4. Pour garlic and spice mixture into the stock pot with vegetables in it. Add the chicken pieces, garbanzo beans, ginger to taste, zucchini, raisins, the chicken stock you made, and orange juice. Simmer 20 minutes covered, or until the sweet potatoes are soft, stirring occasionally. Serve over rice.
Recipe Notes

This is a low cost dish using 2 chicken quarters, that might cost about 40 Baht, everything else is low cost or on hand. For 8 servings, this is about 15 cents per serving, excellent value!

Provided courtesy of good friend, Mark Bowen.
Guinea.

One-pot Creamy Smoked Chicken Penne
One-pot Creamy Smoked Chicken Penne
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Sounds really good! Several steps involved but I think this will be great. On my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
One-pot Creamy Smoked Chicken Penne
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Sounds really good! Several steps involved but I think this will be great. On my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
For the Chicken
For the Pasta
Servings: servings
Instructions
For the Chicken
  1. Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub. Coat the chicken with the dry rub. Place the chicken in your slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on Low setting for 3-4 hours, or until chicken is tender. Cool slightly before shredding the chicken with a pair of forks. Set aside.
For the Pasta
  1. Heat olive oil in a skillet. Add onion and garlic and saute for 1 minute. Add the red pepper and zucchini. Stir to mix. Add the chicken, followed by the chicken stock, condensed soup, and cream. Stir to combine. Season with salt and pepper to your liking. Bring to a boil. Once the liquid is boiling, add the pasta, give everything a stir and lower the heat to a simmer.
  2. Place a cover on the skillet and simmer the pasta for 10-15 minutes, stirring occasionally. If the liquid dries out too much, add a little water. Once the pasta is cooked, remove from heat and serve, garnish parsley and chili flakes if desired.
Recipe Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. Make the shortcuts listed and this is about $1 per serving for 4 servings. Very reasonable and inexpensive meal.

Shortcuts: BBQ Sauce, Condensed Cream of Chicken Soup.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Basil, Lemon, and Garlic Chicken Pasta
Basil, Lemon, and Garlic Chicken Pasta
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Sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Basil, Lemon, and Garlic Chicken Pasta
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Sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large heavy-based pan, add garlic, chicken pieces, and courgettes for about 5 minutes or until the chicken is cooked through.
  2. Stir in the basil paste, lemon juice, lemon zest, cream, and chicken stock. Bring to a boil then reduce heat and simmer for 5 minutes to thicken the sauce.
  3. Serve over Penne pasta and top with shredded Parmesan cheese.
Recipe Notes

This is a low cost but great sounding meal. Until I make this, I will say easily under $1 per serving.

Shortcut: Basil Paste.

Provided courtesy of good friend, Denise Georgiades.
South Africa.

North African Vegetable Stew
North African Vegetable Stew
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Nutritious and health vegetable stew served with rice. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
North African Vegetable Stew
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Nutritious and health vegetable stew served with rice. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in a large pot and fry onion until soft then add the sugar and fry for about 5 minutes or until the onions start to turn golden brown.
  2. Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
  3. Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
  4. Stir in the chickpeas and stew packet and simmer for a further 5 minutes.
  5. Before serving, garnish with mint and yogurt. Serve with rice or couscous.
Recipe Notes

Easily $1 or less per meal per person.

Shortcut: Stew Seasoning Mix.

Provided courtesy of good friend, Denise Georgiades.
South Africa.