Archive for October, 2017
Beef, Potato & Tomato Casserole
October 21, 2017 Lee
Leave a comment

Beef, Potato & Tomato Casserole

Stephen Connell, United States.
This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Arabic
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • salt and pepper, as desired
  • 1 potato, sliced thin
  • 1 onion, sliced thin
  • fresh tomatoes, sliced thin
  • 1 cup beef broth, fresh or from powder

Beef Seasonings, optional and up to you

  • fresh cilantro, finely chopped
  • garlic, finely minced
  • fresh herbs, of your choice

For Additional Layers, optional

  • fresh mushrooms, sliced thin
  • bell peppers, sliced into strips

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a 8x8 inch baking pan.
  • Season the ground beef with salt and pepper as desired, as an option, mix in cilantro, garlic, or herbs of your choice. Make 4 patties with the beef and fry them in a hot skillet, flipping once, until nearly cooked through.
  • Place the patties in a single layer in the baking pan. On top of the beef, place the sliced potato, then the sliced onion.
  • If you want to add options, such as mushrooms or bell peppers, or vegetables of your choice (sliced thin), in layers on top of the onion layer. Lastly, place a layer of tomato, always the top layer, as the juices run run down through the casserole.
  • Pour in a cup of beef stock, or just water, season with salt and pepper to your liking, cover with foil and bake for 1 hour.
  • Serve.

Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.
* Fair Value $1.01 to $1.50 per Serving,: ARABIC,CASSEROLES
Bubble & Squeak
October 19, 2017 Lee
Leave a comment

Bubble & Squeak

This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Print Recipe
Course Main Dish, Side
Cuisine European
Servings 0

Ingredients
  

  • cold mashed potatoes, or crushed roasted potatoes

Leftover Veggies and Meat you can use

  • cabbage
  • carrots
  • peas
  • Brussels sprouts
  • green beans
  • parsnips
  • turnips
  • cauliflower
  • broccoli
  • roast beef, chopped
  • roast chicken, chopped
  • roast pork, chopped

Instructions
 

For a Whole Pan

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  • Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.

For Patties

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  • I would serve these as a side at breakfast or with pasta for a dinner.

Notes

Low cost since you are using leftovers.
Inspired by Hans Schmidt.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS
Crab Bisque
October 19, 2017 Lee
Leave a comment

Crab Bisque

Adapted from an internet recipe.
Sounds good, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Servings 6 servings

Ingredients
  

  • 3¼ cups milk
  • 1 can condensed cream of asparagus soup, Shortcut
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup whipping cream
  • 170 grams lump crab meat, drained, (6 oz)
  • fresh chives, chopped, for garnish

Instructions
 

  • In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  • Stir in the crab meat and warm through.
  • Serve garnished with chives sprinkled on top and crackers or bread on the side.

Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.
Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,SOUPS, STEWS, CHILI
Condensed Cream of Asparagus Soup
October 19, 2017 Lee
Leave a comment

Condensed Cream of Asparagus Soup

Adapted from an internet recipe.
I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Cuisine American
Servings 1 can

Equipment

  • Microwave

Ingredients
  

  • ½ - ¾ cup fresh asparagus, finely chopped
  • 1 tablespoon vegetable oil
  • 1 can evaporated milk, 385 gram can is what I use, Falcon brand
  • 1 teaspoon onion powder
  • 2 tablespoons corn starch
  • ⅛ teaspoon white pepper powder
  • 1 teaspoon salt
  • pinch sugar

Instructions
 

  • Place chopped and blanched asparagus and oil into a 1 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  • Add remaining ingredients and whisk until smooth.
  • Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.

Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1¼ cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
Ingredients - Condensed Soups
Oyster Chowder
October 19, 2017 Lee
Leave a comment

Oyster Chowder

Adapted from an internet recipe.
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 cups milk
  • 250 grams oyster meat, with liquid, (8 oz)
  • 1 small onion, finely diced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • ⅓ cup flour

Instructions
 

  • In a sauce pan, add the milk and scald, which means bring it just to a boil.
  • Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  • In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  • Add the oyster liquid and stir constantly and bring to a simmer, stir in the flour and stir continuously to thicken the mixture.
  • When thickened, stir in the oysters and simmer until the edges curl, about 5 minutes, do not overcook the oysters.
  • When the milk is scalded, stir that into the chowder until well blended.
  • Serve with crackers or bread.

Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI
Red Lentil Curry (Masoor Dal)
October 18, 2017 Lee
Leave a comment

Red Lentil Curry (Masoor Dal)

Stephen Connell, United States.
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 cup dry split red lentils
  • ½ cup onion, finely diced
  • 1 cup fresh tomatoes, diced and drained
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 3 cups water
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

For the Tarka

  • 1½ teaspoons vegetable oil
  • ¼ cup onion, thinly sliced

Instructions
 

  • Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.

For the Tarka

  • In a small pan, heat the 1½ teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  • To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDIAN,VEGETARIAN
Drunken Garlic Slow Cooker Roast
October 18, 2017 Lee
Leave a comment

Drunken Garlic Slow Cooker Roast

Sounds good. On my too cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 - 1 1/4 kilo beef roast, or any large cut or two
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium onions, thinly sliced
  • 24 cloves garlic, smashed and minced
  • 2 cubes beef boullion
  • 1/2 cup hot water
  • 1 cup beer
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • cornstarch slurry

Instructions
 

  • Heat 1 tablespoon of the oil in a large heavy pan, when hot, brown the roast on both sides while seasoning with salt and pepper. Remove the roast to a plate and set aside.
  • Same pan add the remaining oil and add the onions and cook until they just start to soften and wilt then add the garlic and cook a few more minutes until the onions are translucent.
  • In a measuring cup, add the hot water and the bullion cubes and mix to dissolve, then pour that into the pan, also to the pan, add the beer, brown sugar, vinegar, and stir to mix well.
  • Pour the mixture, carefully, into your slow cooker insert, place the roast on top of that mixture. Switch the slow cooker to Low setting for 7-8 hours. Check for tenderness at 7 hours. If needed, continue to cook until the roast is tender to your liking.
  • When the roast is tender, remove from the slow cooker and place on a platter. Pour the liquid from the slow cooker into a saucepan on the stove and bring to a boil.
  • While the liquid is heating, mix together a slurry of 1-2 tablespoons of cornstarch and 2-3 tablespoons of cold water, stir into the liquid until the gravy is thickened to your liking.
  • Serve with mashed potatoes or pasta, spoon gravy over slices of roast and potatoes.

Notes

Figure about 300 Baht/1 kilo of beef. For 4 servings, this is about $2.20 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,Beef - Slow Cooker
Creamy Shrimp Pasta
October 18, 2017 Lee
Leave a comment

Creamy Shrimp Pasta

This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, and this is best pasta I have made.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 350 grams dry Fettuccine pasta
  • 500 grams fresh shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 2 tablespoons butter
  • 1 clove garlic, smashed and minced
  • 1/3 cup white wine
  • 2 cups whipping cream
  • 1/3 cup Parmesan cheese, grated. plus more for serving
  • salt and pepper, to taste
  • paprika, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • Cook the pasta in a pot of salted water until just tender, drain, and set aside.
  • In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
  • Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
  • Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
  • When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
  • Stir in the shrimp.
  • Then add the pasta and toss to coat.
  • Serve with a sprinkle of Parmesan and parsley.

Notes

Figure about 150 Baht/500 grams of large shrimp. For 4 servings, this is about $1.10 per serving.
This recipe for Creamy Shrimp Pasta is from Natasha's Kitchen.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Bacon Gravy & Biscuits
October 17, 2017 Lee
Leave a comment

Bacon Gravy & Biscuits

This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can refrigerated biscuits, see Step 1
  • 4 slices bacon
  • 1 cup milk, or as needed
  • 1/4 cup all purpose flour
  • salt and pepper, to taste

Instructions
 

  • You can use a can of refrigerated biscuits and just prepare those according to the package instructions, make homemade biscuits with your favorite recipe, or you can use the shortcut for biscuits here on this site, link to that is in the Recipe Notes section.
  • Prepare and bake the biscuits. Remove from oven when they are done, don't forget about the biscuits.
  • Cook the bacon in a deep heavy pan until crispy. Remove the bacon when done, leaving the fat in the pan.
  • While the pan is still on low heat, stir in the flour into the bacon fat so no lumps form, then whisk in the milk, continue cooking and whisking until thickened.
  • Crumble the bacon and stir into the gravy, season gravy with salt and pepper to taste.
  • Split the biscuits in half and spoon over the gravy, couple of sunny side up eggs would be great as well. Enjoy.

Notes

Low cost.
Shortcut: Biscuits.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!)
Fresh Pumpkin Pie
October 15, 2017 Lee
1 Comment

Fresh Pumpkin Pie

Adapted from an internet recipe.
This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, crust, and baking, this actually moves along quickly however.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 1 pie

Equipment

  • Pie Dish (9 inch)
  • Oven

Ingredients
  

  • 750-800 grams fresh pumpkin, I used a large section from a large pumpkin, 26-28 oz)

For the Filling, after pumpkin is cooked

  • 2 cups pumpkin, cooked, peeled, and mashed
  • 1 can evaporated milk, (368 ml Thailand, 12 fl oz US)
  • 2 eggs, beaten
  • ¾ cup brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon salt

For the Pie Crust

  • 1⅓ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup shortening, lard, or frozen butter that is shredded
  • 3½ tablespoons cold water

Instructions
 

To Cook the Pumpkin

  • First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3½ kilo (7 lb) pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 g (27 oz).
  • Cut the piece into large chunks. I used my little rice cooker to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting. Use your preferred way to steam the pumpkin.
  • About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  • Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.

To Make the Filling

  • Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
  • Now is the time to preheat your oven to 200° C (390° F).

For the Crust

  • Mix together the flour and salt from the Pie Crust ingredients, cut shortening, lard or butter, into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.

Assemble the Pie

  • Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely horrible at fluting a pie crust.
  • When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven, place on a rack, and allow to cool.
  • Cut and top slices with whipped cream, serve and enjoy.

Notes

Variants: 1. Reduce sugar to ½ cup. 2. Use 1 can (15 oz / 425 g) of canned pumpkin in place of fresh pumpkin.
#1 Go-To Recipes,DESSERTS