Baked Eggs & Spinach

Baked Eggs & Spinach
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Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Baked Eggs & Spinach
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Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C (325 F). Grease with butter four 6 ounce ramekins or four 6 ounce Pyrex dishes. I have both 6 and 10 ounce Pyrex dishes so I will try both sizes to verify what is a better size to use.
  2. Divide the spinach into the ramekins then press an indention in the center with the back of a spoon, about 2 inches in diameter. Place the ramekins on a baking sheet.
  3. Crack and egg into each depression, top evenly with salsa then cheese.
  4. Bake until whites are completely set and yolks are firming up but not yet hard, about 20 to 25 minutes depending on the temp of your oven.
  5. Serve with toast for breakfast, lunch or light dinner.
Recipe Notes

Low cost.

Shortcut: Salsa.

Adapted from an internet recipe.

Spinach & Tomato Baked Eggs

Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. 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
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. 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
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  2. Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  3. In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  4. Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  5. Serve with some toast for a breakfast, lunch, or even a light dinner.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pork Liver Soup

Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Beef & Spinach Stew

Beef & Spinach Stew
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This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Beef & Spinach Stew
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This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat a splash of olive oil then add the onion and garlic, cook until the onion is translucent. Add the beef and brown that until just cooked through, breaking it up and stirring with the spatula.
  2. Add spinach and stir in, season with salt and pepper as desired, add the cumin and allspice. The spinach will wilt down. When wilted and tender, remove from heat.
  3. Serve over rice with a squeeze or splash of lemon or lime juice over the top.
Recipe Notes

Figure 150 Baht for the beef. For 4 servings this is about $1.10 per serving.

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

African Spinach Stew with Chicken & Shrimp

African Spinach Stew with Chicken & Shrimp
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This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
African Spinach Stew with Chicken & Shrimp
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This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  2. In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  3. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  4. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  5. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  6. Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  7. Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  8. Serve warm with rice, or even pasta.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.

Vegetable Calzones

Vegetable Calzones
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Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Vegetable Calzones
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Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place a rack on bottom shelf of oven; preheat to 230 C. Line a large baking sheet with foil and lightly grease with olive oil.
  2. Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic, and red pepper if desired. Cook for 30 seconds. Reduce heat to low. Add broccoli. Cook for 2 minutes. Cover and cook until broccoli is crisp tender, about 3 minutes. Remove skillet from heat and stir in spinach.
  3. In a large bowl, combine Ricotta, Mozzarella, and Parmesan, season with salt and pepper as desired. Stir in broccoli mixture. Working with 1 portion at a time, divide dough into 4 pieces, roll out dough on a lightly floured counter into 8 inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
  4. Transfer calzones to baking sheet. Whisk egg with 1 teaspoon of water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce for dipping if desired.
Recipe Notes

Figure about 72 Baht for the Mozzarella cheese. For 4 servings, this is about 53 cents per serving.

Shortcuts: Pizza Dough, Cottage Cheese.

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

Sausage, Greens, and Beans Pasta

Sausage, Greens, and Beans Pasta
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Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Sausage, Greens, and Beans Pasta
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Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a large heavy pot over medium high heat. Fry rosemary sprigs, turning, until crisp, about 2 minutes or just add the dried rosemary. Transfer sprigs to paper towels to drain, if using dried rosemary, after adding to the hot oil, just proceed with the next step.
  2. Add sausage to same pot and cook, breaking up the meat and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  3. Add the chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just before tender, about 3 minutes less than package directions.
  5. Using a spider or slotted spoon, transfer pasta to pot with chickpeas and add spinach and 1 cup pasta cooking liquid. Cook, tossing often, until spinach is wilted, pasta is tender, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  6. Divide pasta among bowls. Crumble rosemary over top if using the sprigs, and sprinkle with remaining 1/4 cup cheese.
Recipe Notes

About 30 Baht for the pork needed to make the sausage yourself, for the beans I cannot price until I locate those. For now I will say this is Low Cost and I will revise once I have sourced everything.

Variants: Hot spicy Italian sausage instead of regular, change the beans, change the greens, change the pasta, as easy as that.

Shortcut: Italian Sausage.

Adapted from an internet recipe.

Potato Spinach Lasagna

Potato Spinach Lasagna
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Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Potato Spinach Lasagna
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Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Grease a large casserole dish with butter.
  2. Slice the potatoes in half lengthwise, then slice each half into 1/4 inch slices.
  3. Cook the spinach in a saucepan according to package instructions. Drain and squeeze out excess water. If using leaf spinach, lightly chop the spinach after draining and squeezing it dry.
  4. In a large bowl, combine potato slices and olive oil and toss to coat. Add garlic, oregano, basil, and salt and toss to coat.
  5. In prepared casserole dish, coat bottom with 1/3 of the pasta sauce, 1/3 of the potatoes, 1/3 of the spinach, 1/3 of the Parmesan, and 1/3 of the Mozzarella. Repeat layers 2 more times.
  6. Bake uncovered 45 minutes or until potatoes are tender.
  7. Serve, perfect sides would be a green salad and garlic toast.
Recipe Notes

I cannot price this until I get some frozen spinach, but with the cheese, this is probably a fair cost meal. I will update this after I make it.

Shortcut: Pasta Sauce.

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