Author Archive
Russian Red Radish Salad
January 10, 2019 Lee
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Russian Red Radish Salad

Just a Pinch Recipe Club, Beth Renzetti.
This to me sounds very good, only 4 ingredients, and one you can make yourself as a shortcut. On my to make and taste list. Link to the Shortcut is listed in the Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 bunch red radishes
  • 1-2 spring onions, sliced, white and green parts
  • salt, to taste, as desired
  • sour cream, as needed, Shortcut

Instructions
 

  • Trim both ends of the radishes, wash well to remove any grit. Dry with paper towels then cut in half lengthwise, then slice each piece into half moons, thickness is up to you. not to thick and not to thin. Add the sliced radishes to a mixing bowl. Slice the spring onions, add the white parts and some of the green to the mixing bowl, reserve some of the green parts for garnish.
  • Add sour cream, say a spoonful at a time and mix into the radishes, goal is a creamy texture without the radishes dripping in sour cream. Taste and season with salt as desired.
  • Sprinkle the salad with the remaining green part of the spring onion and serve immediately before the water from the radishes leach out. Enjoy.

Notes

Shortcut: Sour Cream.
5 Ingredients or Less,: RUSSIAN,Sides - Salads
Chicken Ritz Casserole
January 10, 2019 Lee
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Chicken Ritz Casserole

Adapted from an internet recipe.
This is an old time classic comfort food that stretched the dollars by using the crackers as a filler, and it is delicious and filling! Now for folks in Thailand and probably all of Southeast Asia, Ritz crackers are here but imported and come with a higher cost, so use made in Thailand products such as Magic or Rosi, which are just butter crackers and taste exactly like Ritz, and cost less. The prep time will vary depending on if you are cooking the chicken for this now or using leftover cooked chicken. This casserole is wide open to modifications. There is several shortcuts for cost savings as well. Links to the Shortcuts are listed in the Notes section.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 4 cups cooked chicken breasts, shredded, Shortcut
  • 1 can condensed cream of chicken soup, or creamy chicken mushroom soup, Shortcut
  • 1 cup sour cream, Shortcut
  • 2 sleeves Ritz crackers, about 70, crushed
  • ½ cup butter, melted, (½ standard block / 1 stick)

Instructions
 

  • Preheat your oven to 180° C (350° F), lightly grease a 9x13 baking dish with butter or oil spray. Melt the ½ cup butter in a small sauce pan or microwave, then set that aside.
  • For the chicken, you can use boiled, roasted, leftover chicken, or even rotisserie. Cook the chicken or use you preferred type. If using bone in, remove all the meat from the bones, discarding the bones and any skin and gristle. Shred and set aside. I used 3 chicken breasts that I pressure cooked, but feel free to use thighs, legs, or breasts or any combination.
  • In a large mixing bowl, whisk together the soup and sour cream.
  • Mix in the cooked and shredded chicken, and any vegetables if you are using. I added frozen peas.
  • Pour the chicken mixture into the baking dish and spread out evenly.
  • Sprinkle the cracker crumbs over the casserole, then drizzle the crumbs with the melted butter.
  • Bake for 25-30 minutes or until the crumbs are starting to turn golden brown and the casserole is hot and bubbly.
  • Serve with a vegetable for a nice complete meal. Enjoy.

Notes

Low cost per serving using 3 chicken breasts. 
Shortcuts: Chicken (Pressure Cooker) (this is a 2 for 1 recipe, you get cooked chicken for the recipe, and broth for use in another recipe, Condensed Cream of Chicken Soup, Sour Cream.
Variants: 1. Use a combination of breast and thigh meat. 2. Add some cooked egg noodles, say 250 grams (8 oz) but you will need to double the soup and sour cream. 3. Add 1 cup of peas or mixed vegetables to the meat mixture. 4. Add 1 cup sautéed mushrooms to the meat mixture. 
Updated on 4 December 2023.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,CHICKEN & TURKEY
Cheater Mushroom Gravy
January 10, 2019 Lee
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Cheater Mushroom Gravy

I call this 'cheater' because I use Lobo brand (Thai) gravy packets, there is western brand gravy packets here but those are about $2 each, the Thai brand I use, and it is good quality, is about 50 cents a packet. I like gravy and mashed potatoes, and I love a gravy with a lot of fresh mushrooms. This recipe is not rocket science or my creation, I am simply adding this for my own reference later.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 packets beef gravy
  • 225 grams fresh mushrooms, button, cremini, or Shiitake would be perfect, (8 oz)
  • 1 tablespoon butter
  • salt and pepper, as desired, to taste

Instructions
 

  • Rinse the mushrooms (and for Shiitake also remove the stems) and slice them. Heat a non stick pan on medium heat with the butter, add the mushrooms and season as desired with salt and pepper. Saute, stirring and turn them often until all the water released from them has just evaporated. Remove the pan from heat and set aside.
  • In a small sauce pan, prepare the gravy per the packet instructions, normally whisk in 1 cup of water for each packet and heat to boiling while whisking or stirring constantly until thickened.
  • When the gravy has thickened, remove that from heat and put the pan with the mushrooms back on the heat. Pour in the gravy and stir to mix, Heat until nice and hot, season with salt and pepper as desired. Serve over mashed potatoes.

Notes

Low cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Basic Fried Cabbage
January 10, 2019 Lee
2 Comments

Basic Fried Cabbage

When it comes to side dishes, I like easy and quick to prepare, and this dish fits right in. Four ingredients and 15 minutes or so of your time. Cabbage is readily available here as it is a common side dish, uncooked with many Thai dishes. Frying it interested by brother in law. A common ingredient, prepared a different way.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 head green cabbage
  • black pepper, as desired
  • 1 tablespoon butter
  • 1 tablespoon bacon fat

Instructions
 

  • Trim off the stem end just slightly, then quarter the head top down through the core, slice off each core piece, slice the 4 pieces into 1/2 inch slices.
  • Heat a non stick pan on medium heat and add the butter and bacon fat, when hot, add the cabbage.
  • Fry the cabbage, turning occasionally, until tender and just starting to brown. Done, perfect and simple side dish.

Notes

Low cost.
Just a stripped down version of fried cabbage without any extras.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Tom Yum Teen Gai
January 10, 2019 Lee
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Tom Yum Teen Gai

One of the most popular soups in Thailand is Tom Yum, and the most popular with tourists is Tom Yum Goong, goong is shrimp in Thai. This is a spicy and sour soup, the name comes from 'tom' meaning the boiling of the soup, and 'yum' meaning the spicy sour aspect of it. This recipe is for Tom Yum Teen Gai, 'teen' meaning feet, and 'gai' meaning chicken. No set amounts with this, which is typical in Thai cooking, but taste and adjust seasonings as you go. This is NOT a soup for those with acid reflux. There is many ways to season this, this is how my brother in law prepared it, and he is an excellent cook. Some families do not share their 'secret ingredients' to anyone, even in their own family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 500-1000 grams chicken feet, scrubbed and trimmed, (about 1 to 2 lbs)
  • 3-4 stalks lemongrass
  • 6-8 cloves garlic, peeled and smashed
  • 3-5 shallots, peeled and quartered
  • handful fresh kaffir lime leaves, young leaves are best
  • 20-30 Bird's Eye Chilies, pounded in a mortar
  • 10-15 cherry tomatoes, whole, or 3-4 plum tomatoes quartered
  • 1-2 handfuls fresh mushrooms, straw, oyster, or white crab works well
  • 10-15 small limes, halved, you will juice these later
  • salt, as needed to taste
  • MSG, as needed to taste, totally optional
  • fish sauce, as needed to taste
  • sugar, as needed to taste
  • water, as needed

Instructions
 

  • Place the cleaned and rinsed chicken feet in a pot and add water to cover by about 2 inches. Pound the bundle of lemongrass with a pestle or the flat side of a meat tenderizer, tie the bundle into an overhand knot, add to the pot. Add the garlic, shallots, and lime leaves to the pot. Bring to a boil then reduce the heat to a low boil. The Tom part of the name is the boiling process, as this soup is on a low boil the entire time while cooking. Let the feet cook for about 20-30 minutes.
  • While the feet are cooking, add the chilies to a mortar and pound them to get them all crushed, not looking for a paste, just well crushed.
  • This will give you the idea on how many chilies to use.
  • When the feet are good and tender, add the tomatoes, mushrooms (white crab were used in this), chilies from the mortar, and squeeze in the juice from about 5 limes (squeeze into a cupped hand, juice will go into the soup, seeds stay in your hand). Pot is still on a low boil.
  • Stir in a spoon of sugar and a couple of splashes of fish sauce. Still boiling.
  • Taste and adjust salt, fish sauce, lime juice, and MSG if using, to your liking. Continue to gently boil the soup and taste again about 10 minutes later and adjust as needed. Goal is sour but with the distinct spiciness from the chilies. (Here it is finally turned off and a serving bowl ladled out.)
  • Ladle into a serving bowl and serve family style just letting people spoon out what they want.

Notes

Low cost.
Prepared by my brother in law who is an excellent cook.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,SOUPS, STEWS, CHILI
Stuffed Bitter Melon Soup
January 9, 2019 Lee
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Stuffed Bitter Melon Soup

Adapted from an internet recipe.
This is Vietnamese in nature and has pork ribs and glass (bean curd) noodles. Bitter melon is also known as bitter gourd. A similar dish is made in Thailand without the ribs or noodles but with mushrooms and carrot instead.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Dish
Cuisine Vietnamese
Servings 3 servings

Ingredients
  

For the Soup

  • 500 grams baby back pork ribs, the short ones, (1 lb)
  • water, as directed
  • â…œ cup fish sauce
  • ¼ cup sugar
  • ½ teaspoon salt, as directed
  • ½ onion, minced, other half to be used in melons
  • 3 cloves garlic, minced
  • 2 packages bean vermicelli, (glass noodles), about 40 grams per package

For the Stuffed Melon

  • 2 bitter melon
  • 250 grams ground pork, (8 oz)
  • 1 dried medium wood ear mushroom, soaked in warm water, patted dry, chopped
  • 3 cloves garlic, minced
  • ½ onion, minced, other half was used in the soup
  • ¼ cup soy sauce
  • 1 tablespoon sugar
  • â…› teaspoon salt
  • â…› teaspoon black pepper
  • ½ teaspoon vegetable oil

Instructions
 

For the Soup

  • First thing is to 'clean' the ribs, and this is a common Chinese way to do this. Rinse the ribs and cut between each bone to make small pieces.
  • Place the ribs in a pot and just cover with water, stir in a pinch of salt, and put on high heat. Bring to a boil then turn off the heat, you are not cooking the ribs, just 'cleaning' them. Drain the ribs and rinse and discard the water. Now we have 'cleaned' ribs.
  • Same pot, add the ribs back, add 3 quarts (12 cups) of water. Bring to a boil then reduce to a simmer and allow to cook for 45 minutes. This is doing two things, first, we are tenderizing the ribs (they will be fall off the bone tender, and two, we are making pork broth. Win win. While the ribs are simmering, go ahead and make the stuffed bitter melon listed below.
  • When 45 minutes have passed, go ahead and taste for tenderness (Chef's treat, try a rib, just go with it), now add the onion, garlic, stir, then add the stuffed bitter melon. Let simmer for another 20 minutes.
  • Then add the fish sauce, sugar, and salt. Stir and taste and adjust the salt as desired. Cook another 5 minutes.
  • Now add the noodles, cook for another 3-5 minutes. This not only cooks the noodles, which cook very quickly, but also reduces the bitterness of the melon.
  • Serve with a few ribs, some noodles, and 3 pieces of the bitter melon, and the broth. Enjoy.

For the Stuffed Bitter Melon

  • You can prepare this while the soup is simmering. Take the two bitter melons, and trim off each end, then slice crosswise into 1½ inch sections. Take a paring knife and cut around the center and push that out, so you have a tube left over. Set these aside.
  • In a mixing bowl, add the ground pork and the rest of the stuffing ingredients except of course, the bitter melon pieces. Mix together and let marinate for 15 minutes.
  • Mix the meat mixture again then stuff the melon pieces with the meat mixture.
  • Add the stuffed melon pieces to the soup at the 45 minute mark when cooking the soup then follow the rest of the soup instructions.

Notes

Pork ribs, ground pork, and bitter melon are inexpensive. This is a low cost meal per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,PORK,SOUPS, STEWS, CHILI
Sauteed Red Radish
January 4, 2019 Lee
4 Comments

Sauteed Red Radish

I have never heard of this until yesterday, and I happen to have red radishes in the fridge. I made these on 10 Jan 2019, very nice flavor and a perfect side dish. Four ingredients and 10-15 minutes of your time.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 20 small red radishes
  • salt and pepper, as desired, to taste

Instructions
 

  • In Thailand, I have never seen small radishes, only large, tops are removed and they are sold 3-5 to a pack, they are large. Here I used a pack of 4 big ones, scrubbed and ends trimmed.
  • For small radishes, simply slice in half from top to bottom. For large radishes, slice top to bottom into 3 to 5 pieces.
  • Heat the butter on low heat, when hot, add the radishes cut down side for halved, and for the large ones, the two side pieces cut side down and the center pieces, just add to the pan. Season with salt and pepper as desired.
  • Stir and toss occasionally until the radishes are starting to brown and softened.
  • Serve as a side dish with any meal.

Notes

Low cost, and virtually free if you have red radishes in your garden.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Cubed Potatoes (Pressure Cooker)
January 4, 2019 Lee
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Cubed Potatoes (Pressure Cooker)

Adapted from an internet recipe.
To cook potatoes for a potato salad or other dishes needing cubed (bite size) potatoes. This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 4 minutes on high pressure and a natural release (I use a 9 liter (9½ quart) 12 psi (80 kPa) stove top pressure cooker, which is basically the same pressure as an electric model). Follow the safety precautions for your model of pressure cooker. I made this on 3 Jan 2019 for use in another recipe, perfect potatoes!
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 0

Equipment

  • Pressure Cooker

Ingredients
  

  • 4 potatoes, see Step 1.
  • 2 cups water
  • 2 cloves garlic, smashed, optional
  • 1 bay leaf, optional

Instructions
 

  • I used 4 large potatoes (11 oz / 311 g each). Peeled or unpeeled is your choice. You can use less or more potatoes but do not go over the â…” full limit in your size of pressure cooker.
  • Scrub your potatoes for unpeeled, or peel, totally your preference. Cut the potatoes into bite size pieces, how I do this is cut a potato in half lengthwise through the widest section, lay each piece cut side down then make 1 or 2 cuts lengthwise, then cut crosswise to make bite size pieces. Takes about 3 seconds to cut up a potato this way. Make sure the pieces are not to small.
  • Add the water to your pressure cooker, add the bay leaf and garlic if using, insert the steamer tray or basket, add the potatoes to the tray or basket.
  • Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indicating full pressure, start your timer for 4 minutes and reduce the heat to low or medium low to maintain full pressure. If you want a bit firmer potato pieces, set your timer for 3½ minutes.
  • When 4 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
  • When the pressure is fully released, open the lid.
  • Use the potatoes in any recipe calling for cooked cubed (bite size) pieces. I used these for a slow cooker recipe.

Notes

Used in Recipe Listed on this site:
#1 Go-To Recipes,5 Ingredients or Less,Ingredients - Pressure Cooker,Potatoes - Pressure Cooker
Tomato Chickpea Salad
January 2, 2019 Lee
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Tomato Chickpea Salad

Sounds like a nice salad, and the toasting of the chickpeas sounds like a good method as well. On my to cook and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Salad

  • 2 tablespoons olive oil
  • 1 can chickpeas, 15 oz, drained, rinsed, or 2 cups cooked, (Shortcut)
  • 2 teaspoons ground cumin
  • 2 pints cherry tomatoes, (4 cups), sliced in half
  • 1/4 cup fresh parsley leaves, chopped
  • salt, to taste, as desired

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar, or a lesser amount of white wine vinegar
  • 1 teaspoon shallot, minced
  • salt and pepper, to taste, as desired

Instructions
 

For the Salad

  • Heat the oil in a large nonstick pan on medium heat, when hot, add the chickpeas and spread them out so there is a single layer. Let them cook for a few minutes until they are browned on the bottom.
  • Stir the chickpeas and season with a pinch of salt and spread them out into a single layer again, cook for 2 minutes, stir, and spread them out again, goal is golden brown on all sides, this only takes 6 to 8 minutes.
  • Remove the pan from heat, sprinkle in the cumin and stir to mix into the chickpeas. Set this aside.

For the Dressing

  • In a large mixing bowl, add the oil, vinegar, shallot, a pinch of salt and pepper and whisk together.
  • Add the tomatoes, chickpeas, and parsley and gently mix to coat with the dressing. Taste test and season with additional salt and pepper as desired.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Rocky Road Candies
December 31, 2018 Lee
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Rocky Road Candies

Incredibly easy and only 3 ingredients! I really wonder why I have never made these before. I made these while visiting very dear friends in another province, and they were well received.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 candies

Ingredients
  

  • 500 grams chocolate compound, (1 lb)
  • 2 cups salted peanuts
  • 2 1/2 cups mini marshmallows

Instructions
 

  • This is the chocolate I used 500 grams or half of a 1 kilo (2 lb) block of dark chocolate compound.
  • I used a double boiler, basically get two pots, one that fits in the other, add some water to the larger pot and put on low heat but you want the smaller pot to not touch the water, you just want the steam to melt the chocolate. Add the chocolate to the smaller pot.
  • Let the chocolate melt, stir occasionally, until it is a smooth consistency.
  • While the chocolate is melting, measure out the peanuts and mini marshmallows.
  • Once the chocolate is melted and smooth, remove from heat but leave the smaller pot in the larger pot. Allow to cool slightly, maybe 5 minutes or so, then pour in the peanuts and marshmallows, stir to coat everything well.
  • Line a baking sheet with parchment paper or foil, spoon out the candy by tablespoons and drop on the parchment. Use more baking sheets and parchment as needed, or simply place parchment on the counter. Allow the candies to cool at room temp for 2-3 hours to set them up, or place in the fridge. When set, serve and enjoy.
  • Using the variants of cashews, cherries, and sprinkles, made 23 candies.

Notes

Even though though the chocolate (Thailand) and the marshmallows (imported) are high cost, just one candy is perfect for a dessert as these are very sweet, so this is basically low cost, and is a great treat for a once in a while occasion.
Variants: 1. Use cashews or almonds in place of peanuts (will increase the cost as well). 2. Add 1/4 cup chopped glaced cherries. 3. Sprinkle on some candy sprinkles.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS