Archive for October, 2017
Beef & Spinach Stew
October 28, 2017 Lee
Leave a comment

Beef & Spinach Stew

Stephen Connell, United States.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Arabic
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 kilo frozen spinach, thawed, drained, and chopped, (2 lbs)
  • 1 bunch fresh cilantro, chopped
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cumin
  • salt and pepper, as desired
  • lime or lemon juice, as desired
  • cooked rice, as needed for serving
  • olive oil, as needed

Instructions
 

  • 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.
  • 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.
  • Serve over rice with a squeeze or splash of lemon or lime juice over the top.

Notes

Figure 150 Baht for the beef. For 4 servings this is about $1.10 per serving.
* Fair Value $1.01 to $1.50 per Serving,: ARABIC,BEEF
African Spinach Stew with Chicken & Shrimp
October 27, 2017 Lee
Leave a comment

African Spinach Stew with Chicken & Shrimp

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water, and chop.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine African
Servings 8 servings

Ingredients
  

  • 1 kilo frozen spinach, thawed, water squeezed out, chopped, (2 lbs)
  • 5 cups tomatoes, chopped
  • 1 cup onion, chopped
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1½ cups shrimp, peeled, deveined, tails removed
  • 2 chicken breasts, cut into 1 inch slices
  • ¼ teaspoon ground white pepper
  • salt, as needed

Instructions
 

  • 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.
  • 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.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve warm with rice, or even pasta.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
 
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken & Shrimp Fried Rice, African Style
October 26, 2017 Lee
Leave a comment

Chicken & Shrimp Fried Rice, African Style

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.
This sounds absolutely delicious! On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine African
Servings 10 servings

Equipment

  • Rice Cooker
  • Mortar & Pestle

Ingredients
  

  • 2½ cups dry white rice, basmati works well
  • 1½ cups fresh shrimp, peeled, deveined, tails removed
  • 500 grams chicken breast, cut into 1 inch slices, (1 lb)
  • 5 cloves garlic, peeled
  • 1 inch ginger, peeled
  • 1 sprig fresh parsley
  • ½ teaspoon ground white pepper
  • 2 bay leaves
  • ½ teaspoon curry powder
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1 cup onion, diced
  • 1 spring onion, chopped
  • 1-2 carrots, chopped, 1 large or 2 small
  • handful fresh long beans, chopped, hand full chopped, not a full bundle
  • ¾ cup sweet corn, fresh cooked, frozen, or canned
  • ¾ cup sweet peas, fresh cooked, frozen, or canned
  • salt, to taste

Instructions
 

  • Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  • Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  • In a mixing bowl, add the shrimp, season with a pinch of salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  • 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.
  • 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.
  • Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  • Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Perfect Hard Boiled Duck Eggs
October 23, 2017 Lee
3 Comments

Perfect Hard Boiled Duck Eggs

Adapted from an internet recipe.
I tested this yesterday, 8 Nov 2017, times stated are 100% correct, this will be the only recipe I will use to hard boil duck eggs. This applies to duck eggs only, not chicken or quail, I have a links for hard boiled chicken and quail eggs listed in the Notes section.
Print Recipe Pin Recipe
Cuisine American
Servings 0

Ingredients
  

  • duck eggs, older eggs are better, room temp

Instructions
 

  • The amount of eggs is up to you but I normally make batches of hard boiled eggs that will fit in a single layer in the pot at a time.
  • Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat.
  • When the water starts to boil, jiggling the eggs around, also called a rolling boil, continue to boil for 1 minute, then turn off the heat, leave on the same burner, and cover for 19 minutes without lifting the lid. If you have very large duck eggs, leave covered for 21 minutes.
  • At the 19 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  • Now turn off the water and let the eggs sit in the water for about 15-20 minutes. To peel the eggs, first hold an egg pointy end upwards, and tap the lower end on the counter, then tap the egg all over, start to peel from the flatter end, where you tapped first. I cooked 6 eggs to test this, each one perfect, peeled easily, yolk prefect consistency.

Notes

Eggs are low cost, about 6-7 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Chicken Eggs.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Duck
Classic Meatloaf
October 23, 2017 Lee
Leave a comment

Classic Meatloaf

This is the basic meatloaf that is a staple for many folks. I like meatloaf so I will have to make this. Lots of ways to change this up each time you prepare this, read the Variants in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef
  • 3/4 cup quick cooking rolled oats, uncooked
  • 3/4 cup onion, finely diced
  • 1/2 cup tomato ketchup
  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat your oven to 180 C.
  • Add all ingredients to a large mixing bowl, using a large sturdy spoon, mix thoroughly but gently, you are not trying to make a cake batter here. An overly worked meatloaf may result in a tougher meatloaf.
  • Place the mixed beef in a 7x11 baking dish and shape into a loaf. Bake for 50-56 minutes or until no longer pink in the center and juices run clear. For meatloaf I use a thermometer to verify the minimum safe temp, for ground beef, you want a minimum of 71 C or 160 F. When done, remove from oven.
  • Let the meatloaf rest for 5 minutes, then slice and enjoy.

Notes

For the beef, figure about 200 Baht. For 6 servings, this is about 98 cents per serving.
Variants: 1. Instead of using ketchup, us V8 juice. 2. Before baking, a mixture of ketchup, brown sugar, and mustard spread over the top. 3. About 10 minutes before the meatloaf is done, spread some V8 juice over the top and continue to bake until done. 4. Add diced bell pepper. 5. Replace the oats with crushed butter crackers. 6. Add chopped mushrooms.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Fried Dill Pickles
October 22, 2017 Lee
Leave a comment

Fried Dill Pickles

I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 1 quart dill pickles, OR make from a shortcut
  • 3 cups buttermilk, OR make from a shortcut
  • 3 cups yellow cornmeal
  • 1 teaspoon salt, optional

Instructions
 

  • Cut the dill pickles in spears by quartering them lengthwise. Wrap in paper towels to remove any moisture, after all, you will be deep frying these.
  • Place the cornmeal in a shallow dish and mix in the salt if desired. Place the buttermilk in another shallow dish. Heat a large heavy skillet or dutch oven with at least an inch of any neutral tasting cooking oil.
  • Dredge pickle spears in buttermilk, then cornmeal, then buttermilk again, then cornmeal again, then fry for about 2 minutes to golden brown.
  • Serve with Ranch dressing, horseradish sauce, or ketchup for dipping.

Notes

Low cost.
Shortcuts: Buttermilk, Refrigerator Pickles.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Beef & Potato Stew
October 21, 2017 Lee
Leave a comment

Beef & Potato Stew

Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef stew meat, or any cut, cut into bite size pieces
  • 1/4 cup all purpose flour
  • 3 tablespoons olive oil
  • 2 cups beef stock, fresh or from powder
  • 1 can diced tomatoes, fire roasted if possible, or fresh diced
  • 750 grams small potatoes, quartered
  • 1 onion, diced
  • 4 stalks import celery, diced
  • 1 cup carrots, chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 cloves garlic, smashed and minced
  • 1 bay leaf
  • salt and pepper, to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions
 

  • Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  • Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  • Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  • Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  • Serve with biscuits or bread.

Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.
Shortcut: Tenderize Beef with Tomatoes.
Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
Cabbage, Apple & Sausage Skillet
October 21, 2017 Lee
Leave a comment

Cabbage, Apple & Sausage Skillet

Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams Italian sausage links, cut into 1 inch pieces
  • 1 tablespoon bacon fat
  • 1 tablespoon butter
  • 3 cups cabbage, chopped
  • 1/2 cup onion, diced
  • 1 large apple, cored, peeled, chopped
  • pinch chili powder
  • 1 tablespoon brown sugar
  • salt and black pepper, to taste

Instructions
 

  • Heat a non stick pan over medium heat with the bacon fat and when hot, add the sausage and stir occasionally to brown and cook the sausage through. when cooked, remove to a plate and drain off all but 1 tablespoon of fat from the pan, add the butter and when melted, add the cabbage, onion, apple, and season with a pinch of chili powder.
  • Cook for 5 minutes and stir in the brown sugar. Continue to cook for another 7-8 minutes or until the cabbage is wilted and everything starting to brown.
  • Add the sausage back to the pan and mix together. Cook for a few minutes to warm the sausage through. Season with salt and pepper as desired.
  • Serve.

Notes

I will price this when I source Italian sausage links. For now I will say Low cost.
Shortcut: Italian Sausage.
Variant: 1. Use bulk sausage instead of links.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Pork - Sausage
Buttery Baked Shrimp
October 21, 2017 Lee
Leave a comment

Buttery Baked Shrimp

This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 30 fresh large prawn or shrimp, peeled, deveined, tail removed
  • 1 1/2 cups panko breadcrumbs
  • 2 egg whites
  • 1 tablespoon milk
  • 3 tablespoons all purpose flour
  • 3 teaspoons Old Bay seasoning, OR make from a shortcut
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 200 C. Line a baking sheet with foil, lightly oil the foil or spray with a oil mister.
  • Set out 3 shallow bowls, in the 1st bowl add the flour, Old Bay seasoning, salt and pepper and mix together. 2nd bowl add the egg whites and milk and mix together. 3rd bowl add the panko.
  • Dip a prawn or shrimp in the flour, egg, then panko, and place on the prepared baking sheet. Repeat for remaining prawn. If you have an oil mister, spritz the prawn lightly with olive oil, if no mister, just lightly drizzle some olive oil over the shrimp.
  • Bake for 8 to 12 minutes, turning once, or until the prawn turn pink (sacrifice one to check) and the coating is golden brown.
  • Serve with rice or pasta.

Notes

I will price this next time I get some large prawn. I will list this as Fair Value for now.
Shortcut: Old Bay Seasoning.
Variant: 1. Use Italian breadcrumbs in place of panko.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Basic Baked Pork Chops
October 21, 2017 Lee
Leave a comment

Basic Baked Pork Chops

This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, bone in or boneless
  • salt and pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 220 C. Line a baking sheet with foil.
  • Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
  • Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
  • Serve with your choice of sides.

Notes

I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK