Archive for October, 2017
Garlic Lemon Baked Chicken
October 12, 2017 Lee
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Garlic Lemon Baked Chicken

This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Print Recipe
Cook Time 40 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • chicken
  • 10-15 cloves garlic, pounded into a paste
  • olive oil
  • lemon juice

Instructions
 

  • The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
  • Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
  • Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
  • When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
  • Serve with rice or mashed potato.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Pineapple Upside Down Cake
October 12, 2017 Lee
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Pineapple Upside Down Cake

I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 yellow cake mix, OR make from a shortcut
  • 1/2 cup butter, (1/2 block / 1 stick)
  • 3/4 cup brown sugar, packed
  • 1 fresh pineapple
  • 1 jar maraschino cherries, stems removed, or glaced cherries
  • eggs, butter or oil, as stated by the cake mix

Instructions
 

  • For this cake I used the Yellow Cake Mix shortcut and the Yellow Cake Recipe also here on the site, links to those are in the Recipe Notes section. I used a fresh pineapple so no juice from a can, so I just made the yellow cake as it is stated on this site.
  • First thing to do is prep the pineapple. Cut off the top and the bottom. Take the pineapple and stand it on its bottom, using a chef's knife, cut down the side to remove a strip of rind, follow the curve of the pineapple, continue to get all the rind off and and any of the dark spots as well. I used the pineapple in the foreground for this cake, the other two were just cut up for a plate of fruit to snack on.
  • Now turn the pineapple on its side and cut into slices about 1/4 inch thick or so. Once you have all the slices, lay a slice flat and use a pairing knife to cut the core out, very easy to do this.
  • Pineapple is now prepped, takes all of 5 minutes from start to finished rings.
  • Preheat your oven to 180 C (350 F). While it is heating, place the 1/4 cup of butter in the baking dish and put that in the oven to melt the butter. I used a 9x13 Pyrex dish. Once the butter is melted, takes just a few minutes, remove the dish from the oven, spread the butter evenly around the bottom of the dish then sprinkle the brown sugar evenly over the butter.
  • Arrange the pineapple slices on the bottom of the pan, you can make any pattern you wish. Place a cherry in the center of each ring and in the open areas if desired.
  • Here is my Homemade Yellow Cake Mix, does not look much, it is just flour, sugar, baking powder, and salt. Link is listed in Recipe Notes.
  • To the Yellow Cake Mix, you need to prepare the batter, that link is in the Recipe Notes section as well. To the Mix, you will need to add 3 eggs, 1/2 cup butter, softened, 1 1/4 cups of milk, 1 tablespoon vanilla extract. Mix by hand, no need to dirty up a electric mixer. Just mix until the batter comes together for a fluffy and moist cake.
  • Pour the batter into the pan to even cover the pineapple. Any butter that rises around the edges is perfectly fine and expected, just leave it as is, no mixing at this point, just place it in the oven for 25 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and run a butter knife around the edges, place a baking sheet over the cake and holding both the dish and baking sheet together, flip the cake over and leave the cake pan on the cake for about 5 minutes to allow the butter and brown sugar soak into the top.
  • Remove the dish, let the cake cool for about 30 minutes, serve warm or cooled completely. Store leftovers in the fridge.

Notes

Low cost.
Shortcuts: Yellow Cake Mix, Yellow Cake.
Adapted from several internet recipes.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Indonesian Style Prawn & Quail Egg Curry
October 10, 2017 Lee
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Indonesian Style Prawn & Quail Egg Curry

Adapted from an internet recipe.
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Indonesian
Servings 2 servings

Ingredients
  

  • 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
  • 10-12 hard boiled quail eggs, peeled, Shortcut
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled, grated
  • 2 red Bird's Eye chilies, finely chopped
  • 1½ teaspoons ground turmeric
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 stalk lemongrass, outer layer removed, finely chopped
  • 1¼ cups coconut milk
  • ¾ cup chicken stock, fresh or from powder
  • 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
  • spring onion, chopped, for garnish
  • cooked rice, for serving
  • olive oil, as needed

Instructions
 

  • Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  • Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  • Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  • Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.

Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: INDONESIAN,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Clam Chowder
October 10, 2017 Lee
1 Comment

Clam Chowder

This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish, Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 slices bacon, chopped, fried crispy
  • 1 carrot, halved and sliced
  • 2 stalks import celery, finely diced
  • 1 onion, finely diced
  • 4 tablespoons all purpose flour
  • 2 cups chicken or vegetable stock, fresh or from powder
  • 1-2 cups canned chopped clams, see Step 1
  • 1 bay leaf
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon tabasco sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 750 grams potatoes
  • 2 cups milk
  • 1 cup whipping cream
  • fresh cilantro, chopped, for garnish

Instructions
 

  • The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first. This is the oyster meat available at Tesco. These containers will be on ice with the fresh fish. Pour the oysters and liquid (no need to chop them as they will shrink when cooked) in a measuring cup, the amount of liquid is between 3/4 and 1 cup, I poured the liquid out to make is just 3/4 cup, and I used 3 containers for 2 1/4 cups of oysters and liquid.
  • Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  • Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  • Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  • Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.

Notes

I used 3 containers of oyster meat with liquid, 45 Baht per container, so 135 Baht for oysters. For 8 servings, this is about 50 cents per serving.
Variants: 1. Use oyster meat in place of chopped clams for the chowder base. 2. Add peeled and deveined shrimp, crab, imitation crab, whitefish, or mushrooms.
This recipe for Clam Chowder is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
October 9, 2017 Lee
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Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)

Vietnamese Foods, Vietnam.
Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 1 pork heart
  • salt, as desired
  • pepper, as desired
  • 1 cucumber
  • 1 tomato, sliced
  • 1 slice pineapple, chopped into chunks
  • 1 onion, sliced, and divided
  • cooking oil, as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon Maggi sauce, as needed
  • spring onion, chopped, for garnish

Instructions
 

  • First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  • For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  • Heat a non stick pan with a splash of cooking oil, when heated, add the ½ the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  • Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  • Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  • Garnish with chopped spring onion, serve with rice.

Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.
Shortcut: Pork Hearts 101.
* Best Value $1 or Less per Serving,: VIETNAMESE,Pork - Hearts, Kidneys, Liver
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
October 8, 2017 Lee
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Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Vietnamese Foods, Vietnam.
This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 300 grams fresh shrimp, peeled, deveined, tail removed, (11 oz)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10-12 hard boiled quail eggs, peeled
  • tiny pinch ground turmeric
  • tiny pinch paprika
  • 1 purple onion, minced
  • 2-3 tablespoons cooking oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon coconut water, or plain water
  • fresh coriander, chopped, for garnish
  • spring onion, chopped, for garnish
  • 1-2 teaspoons chili powder, optional, to taste

Instructions
 

  • Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  • Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  • When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  • Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  • Continue cooking until the sauce is thick, stirring often, remove from heat.
  • Plate with cooked rice on the side and garnish with chopped spring onion and coriander.

Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken & Mushroom Stir Fry
October 8, 2017 Lee
2 Comments

Chicken & Mushroom Stir Fry

This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 chicken breast, boneless, skinless
  • 1 can Straw mushrooms, or 2 cups fresh
  • 1 teaspoon soy sauce
  • 1 teaspoon corn flour
  • 2 tablespoons cooking oil
  • 1 red onion, sliced
  • 1 inch piece of ginger, julienned
  • 1/2 teaspoon black pepper
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 1/4 cup water
  • pinch salt
  • cooked rice, for serving

Instructions
 

  • Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  • Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  • Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  • Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  • Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  • Season with salt to taste, serve with rice.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Skillet Pasta Limone
October 7, 2017 Lee
1 Comment

Skillet Pasta Limone

Simply delicious, and the beauty of this, it is all cooked at one time, in one skillet or a pot, how easy is that. Serve as a main or side dish. On my to cook list.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams dry spaghetti, break in half
  • 2 leeks, thinly sliced, rinsed well
  • 2 cloves garlic, thinly sliced
  • 1 lemon juice and zest, or a lime, for serving
  • 3 sprigs basil, plus more for serving
  • 1 teaspoon sea salt
  • 3/4 teaspoon black pepper, plus more for serving
  • 1 cup Parmesan cheese, grated, for serving
  • 4 1/2 cups water

Instructions
 

  • You can use a heavy walled pot or a large deep skillet for this dish, either will work well. I used my pressure cooker pot due to being thick walled.
  • Slice and rinse the leeks several times, reason for this is the way leeks grow, they can have sand in between the layers as it grows.
  • To a large deep, non stick skillet or pot, add the water, pasta, leeks, garlic, lemon zest, basil, salt, and pepper.
  • Bring to a boil then reduce to a high simmer and cook, stirring often, until the water is nearly gone and the pasta is cooked to tender, about 15 minutes.
  • Squeeze in the lemon juice and grated cheese and toss to combine.
  • Serve, garnish with chopped basil and lemon zest. Serve as a main or side dish.

Notes

Low cost.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA,SIDES
Sipo Egg II
October 7, 2017 Lee
1 Comment

Sipo Egg II

Panlasang Pinoy, Vanjo Merano, United States.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 25-30 hard boiled quail eggs, peeled, Shortcut
  • 1 onion, diced
  • 1 clove garlic, minced
  • ¼ cup butter
  • 1 tablespoon cooking oil
  • 3 cups frozen mixed vegetables, peas and carrots, thawed
  • ¾ cup water
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup cashews, roasted
  • ½ cup whipping cream
  • salt and pepper, as desired, to taste

Instructions
 

  • In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  • Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
  • Then add the carrots and peas and stir often and cook for 3 minutes.
  • Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  • Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  • Serve as a side with any dish.

Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Sipo Egg I
October 7, 2017 Lee
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Sipo Egg I

Adapted from an internet recipe.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 4 cups frozen mixed vegetables, peas, carrots, corn, thawed
  • ½ cup cashews, raw or roasted, your choice
  • 18-20 hard boiled quail eggs, peeled, Shortcut
  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup chicken stock, cold
  • 3 tablespoons corn starch
  • 2 teaspoons sesame oil
  • salt and white pepper, to taste
  • 3 tablespoons butter

Instructions
 

  • In a measuring cup add the cold stock and mix in the corn starch, set aside.
  • In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  • Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  • Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish or a light main dish.

Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES