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Creamy Mushrooms
December 12, 2018 Lee
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Creamy Mushrooms

This sounds like a delicious appetizer or side dish, on my to cook list for sure. Best mushrooms to use for this dish is White Button in the states, and in Asia, Straw Mushrooms would be perfect.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams white button mushrooms, see Step 1.
  • 2 1/2 tablespoons unsalted butter, softened
  • 2 teaspoons Dijon mustard
  • 1 tablespoon onion, minced
  • 1/4 teaspoon salt
  • pinch cayenne pepper
  • pinch ground nutmeg
  • 1 tablespoon all purpose flour
  • 1/2 cup whipping cream
  • 1 teaspoon white pepper powder, preferred, or 1/2 teaspoon black pepper

Instructions
 

  • For the mushrooms, in the states, White Button would be preferred, prep them by cutting the stems off even with the caps, gives a nicer appearance, but I would use the stems with this as well as they are just as tasty. Just toss them in when no one is looking. For Asia, Straw Mushrooms would be preferred but I would cut each mushroom in half lengthwise. Now that we have the mushrooms covered, let's continue.
  • Preheat your oven to 190 C (375 F). Place the prepped mushrooms in a small baking dish in a single layer.
  • In a bowl, mix together the butter, mustard, onion, salt, cayenne pepper, nutmeg, and flour. Spread this over the mushrooms, not looking to be fancy here wit this or win any photo contests.
  • Pour the cream over the mushrooms and then sprinkle the mushrooms with the white pepper.
  • Place the baking dish on a rimmed baking sheet and bake for 45 minutes, stirring 1-2 times during the baking.
  • Remove from oven, let rest (cool) for a few minutes, serve hot as a side dish or appetizer. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SIDES
Chicken & White Bean Stuffed Peppers
December 12, 2018 Lee
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Chicken & White Bean Stuffed Peppers

This sounds delicious, and I normally have chicken in the freezer and bell peppers on hand, I will be testing this out soon. There is two shortcuts to use to make the chicken and white beans, and from these shortcuts, you get two more items for use in another dish, win win. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, smashed and minced
  • 1/4 cup fresh cilantro, chopped
  • 5 bell peppers, mix of red, green, and yellow
  • 500 grams chicken, cooked, shredded, breasts and/or thighs, (1 lb), (Shortcut)
  • 1/2 teaspoon ground cumin
  • salt, as desired
  • 1 1/2 cups white beans (Great Northern), cooked, 1 can 15 oz, drained, (Shortcut)
  • 1/2 cup Cheddar cheese, shredded
  • water, as needed

Instructions
 

  • Prep the peppers first. First, get out a baking dish that will hold 5 peppers upright. Slice the tops of each pepper off, remove the stems from the tops, remove the seeds and membranes inside the peppers. Place the peppers in the baking dish and set the dish aside.
  • Now take the tops without the stems and dice those, as well as the onion. Prep the garlic and cilantro as well.
  • For the chicken, you can use leftover cooked chicken removed from the bones. You can boil some chicken, remembering to save the broth for use in another dish later. And my preferred way is to pressure cook the chicken to make flavorful and juicy chicken as well as flavorful broth, for use later. Shred the chicken.
  • For the beans, feel free to use canned, drained. My preferred way is pressure cooked, you get excellent tasting beans and bean broth for use later as well.
  • In a large non stick pan, heat the olive oil on medium heat, when hot, add the onion, garlic, and diced bell pepper tops. Cook until the onion is soft, about 2 minutes.
  • Mix in the chicken and cilantro, season to taste with the cumin and salt.
  • Mix in the beans and stir in 1 to 1 1/2 cups water. Simmer for 5-10 minutes until the liquid reduces and is thickened. Taste and adjust cumin and salt as desired.
  • While the filling is simmering, preheat your oven to 180 C (350 C). When the filling is thickened, spoon the filling into the peppers in the dish. Pour about 1/3 cup of water (or chicken broth if you have that on hand) into the bottom of the dish.
  • Cover the dish with foil and back for 30 minutes. Remove foil, top the peppers with the cheese, and bake, uncovered, for another 5 minutes. Remove from oven to a wire rack and let rest for 5 minutes.
  • Serve with a side salad for a nice meal.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Great Northern Beans (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Hamburger Vegetable Soup (Slow Cooker)
December 10, 2018 Lee
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Creamy Hamburger Vegetable Soup (Slow Cooker)

This is absolutely delicious delicious soup. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef, (1 1/2 lb)
  • 2 1/2 cups frozen mixed vegetables
  • 2 1/2 cups potatoes, diced
  • 4 cups chicken broth, fresh or from powder, (Shortcut)
  • 1 can evaporated milk
  • 2 cups Cheddar cheese, shredded
  • 2 teaspoons garlic powder
  • salt and pepper, as desired, to taste
  • 2 tablespoons corn starch
  • 1/4 cup cold water

Instructions
 

  • Brown the ground beef in a large non stick pan, drain off excess fat then add to the slow cooker. Add the mixed vegetables, potatoes, and broth to the slow cooker, give it a quick stir then cover and set to Low for 5 hours or High for 2 1/2 hours.
  • Stir the soup, turn the setting to High, and slowly stir in the evaporated milk, garlic powder, salt and pepper as desired, then the cheese. Place lid back on the slow cooker.
  • Mix together the corn starch and the cold water until no lumps remain to make a slurry. When the cheese has melted in the soup, stir in the slurry, cover the slow cooker and keep on the High setting. Cook for another 20-30 minutes to thicken the soup a little.
  • Taste and adjust salt and pepper to your liking.
  • Ladle into bowls and serve. A salad or rolls on the side would make a perfect meal.

Notes

I will price this when I order beef again. For now this probably low cost per serving based on 6 servings.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use bean broth in place of chicken stock if you are making beans (Great Northern, Pinto, and Chickpeas make great broth) a few days before making this.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Sauteed King Oyster Mushrooms
December 9, 2018 Lee
2 Comments

Sauteed King Oyster Mushrooms

This is a simple and easy recipe, 4 ingredients, and this is for smaller King Oyster mushrooms, as they are more tender than the larger ones. King Oyster mushrooms have more of a texture than other mushrooms. No servings or quantities or times are given as this is a make with what you have or want to serve as a side dish. Link to the Shortcut is listed in the Recipe Notes section.
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Course Side
Cuisine Asian
Servings 0

Ingredients
  

  • King Oyster mushrooms, smaller would be better for this
  • cooking oil, your choice, I use Ghee, (Shortcut)
  • salt and pepper, as desired

Instructions
 

  • Cut of the root end of the mushrooms if not done when purchased and give them a quick rinse. This amount here makes 2 servings. These are the prefect size for this dish.
  • Slice each mushroom lengthwise, about 1/4 inch thick.
  • The smaller ones on the left simple cut in half lengthwise, the ones on the right were cut into 3 slices.
  • Heat about 2 tablespoons of oil of your choice, ghee is highly recommended, in a non stick pan on medium heat. When hot add the mushrooms. Season with salt and pepper as desired.
  • Turn the mushrooms after allowing them to cook for a few minutes. The mushrooms will release a little water as well, and the key to nice and tender and juicy mushrooms is to keep oil in the pan, don't let the mushrooms dry out.
  • Turn often, and add a bit of oil as they cook down, edges are starting to brown. Season with additional black pepper if desired.
  • Perfect mushrooms.
  • Serve as a side dish with any meal.

Notes

Low cost per serving.
Shortcut: Homemade Ghee (Slow Cooker).
Variant: 1. Add a few sliced red Bird's Eye chilies with the mushrooms.
Common way to prepare King Oyster mushrooms. No secrets to this.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,SIDES
Chickpea & Rice Soup
December 9, 2018 Lee
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Chickpea & Rice Soup

Sounds like an excellent soup and another nice way to use delicious chickpeas. On my to cook and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground turmeric
  • 1 bay leaf
  • 1 pinch crushed red pepper flakes, optional
  • 1/4 teaspoon salt, as desired, to taste
  • black pepper, as desired, to taste
  • 6 cups vegetable broth
  • 1 can chickpeas, drained and rinsed, (15 oz), 2 cups cooked, (Shortcut)
  • 1 1/2 cups cooked rice, brown or white, your choice

Instructions
 

  • In a large pot, heat the butter and olive oil on medium heat, when hot, add the onion, carrot, celery. Cook, stirring often until the onion is tender and translucent.
  • Add the garlic, thyme, turmeric, red pepper flakes (if using), the 1/4 teaspoon salt, and the bay leaf. Stir together and cook the mixture for 1 minute.
  • Add the broth and chickpeas, stir to mix, and bring to a boil. Reduce to a simmer then cover let this cook 20 minutes, stir occasionally.
  • Remove the bay leaf then add the cooked rice and stir into the soup. Taste and adjust seasoning with salt and pepper. Simmer for a few minutes to warm the rice through.
  • Ladle into bowls and serve.

Notes

Low cost per serving.
Shortcut: Chickpeas (Pressure Cooker).
Variant: 1. If cooking the chickpeas from dry using the shortcut, you can make bean broth to use in place of vegetable broth.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Slow Cooker Cabbage & Mushrooms
December 9, 2018 Lee
1 Comment

Slow Cooker Cabbage & Mushrooms

Slow Cooker Kitchen, Gwen, United States.
This recipe comes from a good friend and it is delicious. I made this on 13 Dec 2018, absolutely tasty and an excellent way to prepare cabbage.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 head green cabbage, medium, cored, shredded
  • 1½ cups carrot, shredded
  • 500 grams fresh mushrooms, sliced in half, (1 lb)
  • 3 tablespoons butter
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • ¼ cup spicy mustard
  • salt and pepper, to taste, as desired

Instructions
 

  • Grease the inside of your slow cooker crock with the butter and just leave the excess in the bottom of the crock. Pour in the broth and add the mustard, whisk to combine.
  • Add the cabbage, mushrooms, and carrot to the slow cooker.
  • Mix everything together, season with a pinch of black pepper. Cover the slow cooker and set to Low setting and let cook for at least 6 hours, and up to 10 hours. Using the High setting is not recommended or the cabbage will be crunchy.
  • After I mixed and had the cooker on Low, I realized I had some White Crab mushrooms, so I chopped those and added them.
  • Mix those in, and now I have this cooking, can never have enough mushrooms.
  • When ready to serve, taste and season with salt and pepper as desired.
  • Use a slotted spoon to remove from the slow cooker, serve as a side dish any meal.

Notes

Shortcut: Quick Chicken Broth (Pressure Cooker).
Variant: 1. Use pork broth or stock in place of chicken broth.
#1 Go-To Recipes,MUSHROOMS,Sides - Slow Cooker
Soup Fixings in a Bag
December 9, 2018 Lee
3 Comments

Soup Fixings in a Bag

This is a Thai thing and throughout Asia, and I am assuming a product like this is available in the US. Many village markets will have the 'fixings' in a bag, you add meat to make broth, add the contents of the bag, and you have a nice soup. Instead of buying the fixings separately, some vendors buy all the various ingredients, assemble the bags, and everything is used. They make stir fry bags the same way. And the beauty of these bags is the price, just 15 Baht (46 cents) or 25 Baht (78 cents) with the egg tofu tube.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian, Thai
Servings 6 servings

Ingredients
  

  • 1 bag soup fixings
  • meat, of choice, pork, chicken, and fish is commonly used
  • broth
  • 1 tube egg tofu, optional (it may or may not be in the bag)
  • salt, as desired, to taste

Instructions
 

The Soup Fixings

  • This is a typical bag of soup fixings. This contains bok choi, carrot, pumpkin, mushrooms (Enoki, Oyster, or Ear Wood), bottle gourd, and winter melon. The ingredients vary by who is putting this together, many folks have their own types of flavors they add which makes soup bags different from village to village, or stall to stall in a market. Many of the bags will also contain a tube of egg tofu, which will increase the price of the bag by 10 Baht.
  • Remove the tube of egg tofu from the soup fixings bag, and add the soup fixings to a colander and give that a quick rinse. To use the egg tofu, slice off one end of the tube and pinch the other end and the tofu will slide right out. Slice the tofu into about 1/2 inch slices, set that aside.

Using Chicken, Pork, or even Sausage

  • For chicken, cut several breasts into cubes or even boneless thighs. For pork ribs, cut the ribs between each bone, for pork shoulder, just cut into cubes. Pork loin may be a bit to lean for a soup. For sausage, just slice into 1/2 - 3/4 inch pieces. Amount is up to you, 250-500 grams (1/2 - 1 lb) is a good choice.
  • Add the meat to a pot and add 1 quart of water and more if needed to cover the meat by an inch or so. Bring the pot to a boil and hold that for about 2-3 minutes.
  • When the water is boiling in the pot, there, you are making the soup broth, see, very easy, then add the rinsed soup fixings but not the tofu. Reduce heat to a simmer and cook until the carrot is tender and meat of your choice is cooked through.

Using Fish, Shrimp, and or Imitation Crab

  • You can use any boneless skinless whitefish of your choice, cut into bite size pieces. For shrimp, peel, devein, and remove the tails. For imitation crab, just remove the packaging wrappers and cut into 1 inch pieces.
  • Heat about a quart of water to a boil with two broth cubes, either vegetable or mushroom cubes work well.
  • Once the water is at a boil, add the rinsed soup fixings, reduce to a simmer until the carrot is just tender, then add the fish, shrimp, and or imitation crab. Simmer until the fish flakes easily, just a few minutes. This can be served as a main dish as is, with rice on the side, or as a side dish.

Broth or Stock without Meat

  • Simply add about a quart of broth or stock, chicken, pork, vegetable, mushroom, or even bean broth to a pot and bring to a boil.
  • Once the water is at a boil, add the rinsed soup fixings, reduce to a simmer until the carrot is just tender. This can be served as a main dish as is, with rice on the side, or as a side dish.

Notes

Low cost per serving.
Commonly used throughout Thailand and Asia.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SOUPS, STEWS, CHILI
Simple Fried Mackerel
December 8, 2018 Lee
1 Comment

Simple Fried Mackerel

Adapted from an internet recipe.
Mackerel is an oily fish and is delicious without any sauces or special ingredients. This is the classic English way to prepare mackerel fillets with skin on. Three ingredients and about 2-3 minutes of cooking time is all that is needed. Overcooking mackerel will result in dry fish, so we do not want to do that.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Main Dish
Cuisine English
Servings 2 servings

Ingredients
  

  • 2 mackerel fillets, skin on, pin bones removed
  • salt, as desired
  • olive oil, as needed

Instructions
 

  • Here is my mackerel, these come frozen, two fillets to a pack, no bones are removed. First thing I did after this photo was remove the rib bones.
  • Check the fillets and see if the pin bones have been removed, run a finger down the center line of each fillet, you will feel pin bones sticking up. Remove with needle nose pliers or just make an angled cut the length of the fillet, without going through the skin, on each side of the row of bones, then simply remove the strip of bones. Pat the fillets dry with paper towels. To make it easier to handle the fillets, cut each fillet in half crosswise, giving you 4 pieces, if desired.
  • Heat 1-2 tablespoons of olive oil, I used ghee, in a non stick pan. When the oil is hot, season the flesh side of the fillets with salt as desired. Place the fillets in the pan skin side down, if the fillets are curling upwards, just use your fingers and hold them down flat for a few seconds to make sure the skin maintains contact with the pan (this ensures nice and tasty skin). Cook for 1-2 minutes depending on the thickness.
  • Once the skin is crispy and golden brown, turn the fillets over and remove the pan from heat, let cook for 30 seconds to 1 minute.
  • Serve skin side up immediately. Enjoy with sides of your choice.

Notes

I have frozen mackerel fillets in the freezer, don't know what I paid for them, not too much, but I will verify this when I go to Tesco in town again. For now I will say Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: ENGLISH,FISH - ALL,Fish - Mackerel
Colcannon
December 7, 2018 Lee
1 Comment

Colcannon

Just A Pinch Recipe Club, Ann Hatzimangas, Greece.
This is a traditional Irish dish of mashed potatoes and boiled cabbage. This is a delicious side dish, my wife and I loved this, the spring onion really adds to this.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 4 large potatoes, peeled and cubed
  • 4 cups green cabbage, shredded
  • 4 tablespoons butter
  • ½ cup spring onion, sliced, white and green parts
  • â…” cup milk, warmed
  • black pepper, as desired, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • I just used 1 head of cabbage, cut into quarters, cut out each core section, slice each quarter, done.
  • Add the potatoes to a pot and cover with 1-2 inches of water, bring to a boil and cook until fork tender, about 15-20 minutes. In another pot, add the shredded cabbage, cover with water and bring to a boil, cook for 10 minutes or until tender. What I did was turn on heat to the potatoes, then after 10 minutes, turn on the heat on the cabbage, when the potatoes are fork tender, the cabbage will be done as well. Or you can pressure cook the potatoes, and there is a link to those instructions in the Recipe Notes.
  • Drain the potatoes and mash, drain the cabbage. Warm the milk in a small saucepan.
  • Heat a large non stick pan and melt the butter. When the butter is hot, add the cabbage and spring onion.
  • Stir to mix and cook for 1 minute. You are warming this through, not really intending to cook the spring onion.
  • Add the potatoes and mix, add just enough of the warmed milk to make a creamy texture. Season with black pepper as desired. I used half the milk first and mixed, then added the rest of the, perfect consistency.
  • Garnish with the chopped parsley. Add a knob of butter (1-2 tablespoons) on top of the mash, ready to serve family style right from the pan.
  • Enjoy!

Notes

Shortcut: Mashed Potatoes (Pressure Cooker).
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
#1 Go-To Recipes,: IRISH,POTATOES,SIDES
Buckeyes
December 7, 2018 Lee
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Buckeyes

This is a no bake candy similar to a peanut butter cup, and is tasty, very rich but oh so good!
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 40 candies

Ingredients
  

  • 1 1/2 cups peanut butter, creamy or crunch, your choice
  • 1 cup butter, room temp
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar
  • almond bark, or chocolate chips, for dipping

Instructions
 

  • In a large bowl, add the peanut butter, butter, and vanilla extract. Use an electric mixer on medium speed and mix until the mixture is fluffy.
  • Mix in the powdered sugar a little at a time, until all the sugar is added and completely mixed in. Cover the bowl and place in the fridge for 30-40 minutes to chill. This shows the perfect consistency, when you can form the mixture into a ball. If the mixture will not form into a ball add a little bit more peanut butter, and if the mixture is too wet, add some more powdered sugar.
  • Lightly dust your hands with powdered sugar, prevents the peanut butter mixture from sticking to your hands, then roll the peanut butter mixture into balls and place on a baking sheet lined with parchment paper or foil. Place in the fridge for 30-40 minutes to chill.
  • Prepare the chocolate for dipping using your preferred method, microwave or double boiler, you will need enough chocolate, about 10-12 oz so you have enough to coat all the candies.
  • When the chocolate is melted and the peanut butter balls chilled, place a toothpick in each ball and dip in chocolate making sure not to coat the very top where the toothpick is, so it looks like a buckeye. Remove the toothpicks and return the candies to the fridge to chill before serving.
  • Or just coat the whole ball in chocolate.

Notes

Low cost per serving.
Variant: 1. Dip the entire peanut butter ball in chocolate, remove the toothpick, and decorate with candy sprinkles if desired - but then you can't call them Buckeye Candies, so just go with Peanut Butter Candies.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS