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Sausage & Chickpea Stew
December 6, 2018 Lee
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Sausage & Chickpea Stew

Sounds like a great use for chickpeas (Chicken Beans as my wife calls them, which is the actual Thai translation) and I will use my homemade sausage for this as well. On my to make and taste list. The use of the Shortcuts is highly recommended to reduce costs and make it more 'homemade'. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 340-500 grams Italian sausage, see Step 2., (12-16 oz), (Shortcut)
  • 1 tablespoon tomato paste
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/4 cup cilantro, roughly chopped
  • 2 cups stock or broth, see Step 1.
  • 2 cans chickpeas, drained and rinsed (15 oz cans), or 3 cups cooked, (Shortcut)
  • 280 grams frozen spinach, or fresh Bok Choi, (10 oz)
  • salt and pepper, as desired, to taste
  • 8 slices bread, toasted, optional

Instructions
 

  • For the stock or broth. 1. If you are using canned chickpeas, use 2 cups of chicken or vegetable stock. If making the chickpeas from dry using the shortcut, use 2 cups of bean broth.
  • For the sausage, feel free to use bulk or links, or make yourself with the shortcut. If using links, just remove the casings and proceed as normal, breaking the meat up when you cook it.
  • In a large pot, heat the olive oil on medium heat, when hot, add the onion, cook until softened, the add the sausage and break it up with a spatula as it cooks.
  • Add the tomato paste and cook for another 1-2 minutes, while stirring.
  • Add the cilantro and parley, stir and cook for another 1 minute.
  • Add the chickpeas and broth then bring to a boil.
  • Once boiling, add the spinach and reduce to reduce to a simmer. Partially cover the pot, and stir often with a fork to let the spinach separate. Cook for about 8-10 minutes. Taste and season with salt and pepper as desired. Simmer for another 5 minutes.
  • If using the toasted bread, and a slice or two to each serving bowl or even tear up the toast first. Ladle the soup into the bowls and serve.

Notes

Low cost.
Shortcuts: Italian Sausage, Chickpeas (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Fish in Coconut Milk
December 6, 2018 Lee
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Fish in Coconut Milk

This is a quick recipe with minimum ingredients. Nothing short of an excellent way to prepare white fish! I made this on 8 Dec 2018 and used two large Pangasius fillets, my wife and I really loved this, this will be a regular for sure now. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 2-3 whitefish fillets
  • 1/2 cup fine bread crumbs, (Shortcut)
  • 1/2 - 1 teaspoon paprika
  • 4 tablespoons butter
  • 1 1/2 cups coconut milk, or to cover
  • fresh parsley, chopped, as desired

Instructions
 

  • For the fish, good choices in Thailand would be Pangasius (Shark Catfish), Barramundi, and Tilapia. For those in the US / Canada, good choices can be Tilapia, catfish, whitefish, bass, drum, cod, grouper, snapper, redfish, etc.
  • Rinse the fillets, don't dry them, and to make them easier to manage in a pan, cut each fillet in half crosswise to make 2 smaller fillets.
  • Mix together the bread crumbs and paprika in a shallow bowl. Roll the fillets in the crumbs to coat them well. I used two large fillets, each cut in half to make 4 pieces, easier to manage.
  • Heat the butter in a large non stick pan on medium heat. In a separate saucepan, heat the coconut milk to a near boil.
  • When the butter is hot, brown the fillets on each side, work in batches if needed, then when all are browned, return all the fillets to the pan.
  • By this time, the coconut milk should be at a near boil, or boiling, pour that evenly over the fish in the pan. The fish should be covered or near covered, let this simmer for 3-4 minutes, the fish should easily flake with a fork.
  • Sprinkle with parsley as desired and serve.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
Recipe adapted from Just A Pinch Recipe Club, Martha Price, and the original recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,FISH - ALL,Fish - White Fish
White Bean Hash
December 3, 2018 Lee
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White Bean Hash

I love white beans, known as Great Northern beans, or you can use Cannelloni or White Kidney beans. This sounds like an excellent dish. You can use canned beans, drained and rinsed, or fresh cooked dry beans (my preference). I look forward to making and tasting this. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can Great Northern Beans, drained, rinses, or 1 1/2 cups cooked, (Shortcut)
  • 4 slices bacon
  • 2 leeks, trimmed, sliced, cleaned well, dry on paper towels
  • 4-6 eggs, or as desired
  • butter or bacon fat, if needed

Instructions
 

  • Heat a non stick pan on medium heat, a cast iron pan would be ideal for this but is not required. When the pan is hot, add the bacon and cook until crispy, turning as needed. When cooked, remove to paper towels, leaving the bacon fat in the pan.
  • To the pan, add the leeks, saute for 6-8 minutes or until starting to brown. If you need more fat in the pan, add butter or bacon fat as needed. While the leeks are cooking, chop the bacon.
  • Add the bacon back to the pan along with the beans. Stir and cook for several minutes to heat the beans through until nice and hot.
  • For the eggs, you have several options, you can cook the eggs in a separate pan, or to reduce clean up, just push the beans to the side and cook the eggs in the same pan, or just make some depressions in the beans and crack eggs into those. With the last method, after cracking in the eggs, cover with a lid to cook the eggs, set whites and runny yolk is the goal.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Great Northern Beans (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Steamed Egg Tofu & Pork
December 2, 2018 Lee
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Steamed Egg Tofu & Pork

Adapted from several internet recipes.
This is Chinese/Singaporean in origin, and sounds very good as I do like egg tofu in soups with pork so this should be perfect. The one ingredient, wolfberries, makes this very Chinese. This is a season as desired recipe, when I make this, I will try and nail down some accurate measurements. I look forward to making and tasting this.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Equipment

  • Rice Cooker with Steamer Tray
  • Steamer Handles

Ingredients
  

  • 1 tube egg tofu
  • ground pork
  • soy sauce
  • white pepper
  • sesame oil
  • dried Goji berries, aka Wolfberries
  • water, as needed

Instructions
 

  • For the steamer, I use my rice cooker that has a steamer tray. A basic pot with a trivet also works. Steamer handles are recommended to lift plates in and out of the steamer tray or trivet.
  • Mix the ground pork with some soy sauce, white pepper, and sesame oil as desired. Set aside.
  • Place some goji berries in a bowl of water to soften, set aside.
  • Remove the egg tofu from the tube and slice about ½ to ¾ inch thick and place them in a heatproof plate that will fit in your steamer.
  • Use a small spoon, scoop up some of the ground pork and shape into a half moon shape, place it flat side down on a slice of tofu. Repeat for the remaining tofu slices.
  • Drain the water from the goji berries, place a berry on top of each mound of pork. Extra berries, just scatter those around the tofu.
  • Heat the steamer of your choice with 1 inch of water, either a pot with a steamer tray or trivet, or as I will use, a rice cooker with a steamer tray.
  • Mix together some water and a splash of soy sauce, pour this into the dish to be steamed, only about ½ as high as the tofu.
  • When the water is boiling in your steamer, lift the dish with steamer handles (preferred method) and place in the steamer and cover immediately.
  • Steam for 10 to 12 minutes, ensure the pork is cooked through. When the time is up, remove with the steamer handles, use a large spoon and scoop out the tofu to serving plates, 2-3 pieces per serving and serve with rice.

Notes

Low cost per serving.
Variants: 1. Add fresh chopped coriander and or spring onion to the ground pork when mixing. 2. Replace the goji berries with half a shrimp. 3. Replace the ground pork with chopped shrimp/prawn.
* Best Value $1 or Less per Serving,: CHINESE,: SINGAPOREAN,PORK
Fried Golden Pomfret Steaks
December 1, 2018 Lee
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Fried Golden Pomfret Steaks

Adapted from an internet recipe.
I have seen these fish, Golden Pomfret, at Tesco in town a few times, did some recipe research and bought two of them yesterday and prepared them for dinner. This was a new type of fish I and my wife have not had before. The recipes I read were everything from simple to more seasonings than you could shake a stick at. I kept it simple. You will learn some fish anatomy with this guide as well. This is an excellent tasting fish but on the costlier side per serving. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 2 whole Golden Pomfret
  • lemon pepper, as desired
  • tempura flour, as needed
  • lard, or cooking oil, for frying, Shortcut

Instructions
 

  • From the store, these were frozen and on display. Two Golden Pomfret, these are ocean fish. First thing we need to do is clean them, and this is easy as they have tiny scales. You can do this in the kitchen sink under running water without making a mess. Rinse the fish off, then take a spoon and scrape from the tail to the head, the skin will be smooth where there is no scales, this takes just a minute or two per fish. After they are scaled, rinse them off one more time.
  • Now we are going to cut each fish into steaks, fishmongers worth their weight in salt will know this as a troncon cut. A troncon cut is a fancy way of saying steak cut or steak fillet cut. First thing, cut off the dorsal fin, the long part of the fin on the back, then cut off the pointy fin on the bottom, the anal fin. Now cut just behind the pectoral fin, the fin on the side, right behind the head, cut straight through at a bit of angle, as shown. Continue to make cuts, about 3/4 inch wide and you should have 5 pieces of 'steaks'. Discard the head and tail. Now remove the innards from the first 2 or pieces, then cut the belly flap straight through. For the 2-3 pieces with the innards, remove the liver from the backbone, for this fish, this is actually easy and it comes out cleanly, discard that. I thought this photo was humorous.
  • Here is what I have from 2 pomfret. This is destined more as a sampler to see what these fish taste like.
  • To cook, all I did was sprinkle lemon pepper on all sides and rub that it.
  • Next was to roll in tempura flour until fully coated.
  • Heat lard or cooking oil, about ¼ to ½ inch in a large pan. When it is hot but not smoking, add some flour coated fish, work in batches. For the last 'steak', lay that on its side and cook that way. When the bottom is nicely browned, use tongs and turn each piece over.
  • When the other sided is browned remove to paper towels to drain.
  • Serve with sides of your choice. Three pieces with sides makes a nice meal for one person, if making these like for a fish fry, think about 1-2 fish per person.

Notes

Fair value per serving. Each fish is 65 Baht, $1.96, each fish weighs 300 to 400 grams (11 to 14 oz). For 3 servings, this is about $1.32 per serving, which is excellent for visiting family that may not be familiar with this type of fish. This will be a once in a while fish for us now.
Shortcut: Lard.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,FISH - ALL,Fish - Pomfret
Basic Stir Fried Mushrooms
December 1, 2018 Lee
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Basic Stir Fried Mushrooms

This is just a basic guide. I used two types of mushrooms which I had on hand and needed to use, and quick, but you can use any mushrooms, any amounts you want. The sauce is key for a good mushroom stir fry, no amounts given this is a taste as you go guide. If you have no mushroom sauce, worries, just use Soy and Oyster Sauces. Enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine Asian, Thai
Servings 0

Ingredients
  

  • 110 grams fresh white button mushrooms, (3 3/4 oz)
  • 100 grams fresh Shimeji mushrooms, (3 1/2 oz)
  • olive oil, as needed
  • soy sauce, as needed
  • oyster sauce, as needed
  • mushroom sauce, as needed

Instructions
 

  • Here is the mushrooms I used. Finally found a place that has local grown white button mushrooms. The other package is Shimeji mushrooms.
  • The mushrooms are rinsed and excess water shaken off. The buttons were halved and the larger ones quartered. The Shimeji, the root end of the bunch cut off and discarded, and the bundle just cut in half and separated.
  • Heat a non stick pan with a tablespoon of olive oil, when hot, add the mushrooms. Cook, stirring often until wilted and their water is released. Takes just a few minutes.
  • Sauces used, left to right, Oyster Sauce, Mushroom Sauce, and Light Soy Sauce.
  • When the mushrooms have cooked down, now you add the seasoning, the sauces. Just add a splash of each sauce, stir fry to mix, taste, and adjust the sauces as desired. Soy sauce being the salt aspect, Oyster sauce will be the important sauce to adjust. You basically cannot go wrong with this.
  • Serve as side with any dish, in this case, fried Pomfret and white beans with bell peppers.

Notes

Low cost per serving.
I just winged this knowing what sauces to use. Lee Thayer.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,MUSHROOMS,SIDES
Mashed Potato Cheese Puffs
November 29, 2018 Lee
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Mashed Potato Cheese Puffs

This is an excellent, and tasty, use for leftover mashed potatoes, which I always have when I make them as very few in the family like them. The bonus is I always have the other ingredients in the fridge. I made this on 3 Dec 2018, delicious and well liked by the family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 2 cups leftover mashed potatoes
  • 1 egg
  • 1 tablespoon flour
  • 1 tablespoon spring onion, chopped, or chives
  • 1 cup Cheddar cheese, shredded, plus more as needed
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper.
  • Add all the ingredients to a mixing bowl and mix to combine.
  • Place mixture by heaping tablespoons on the parchment paper like you are making cookies.
  • Bake for 30 minutes, then sprinkle more Cheddar cheese on each potato puff and bake about another 10 minutes or until the cheese is melted and the puffs are golden brown.
  • Remove from oven, allow to cool for a few minutes, serve as a side with any main dish. Enjoy.

Notes

Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Monika Rosales, and the original recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,LEFTOVERS,POTATOES,SIDES
Creamy Mushroom & Egg Toast
November 29, 2018 Lee
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Creamy Mushroom & Egg Toast

To me this sounds really good and I will have to make this soon. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 tablespoons butter, (1/2 stick)
  • 500 grams white button mushrooms, sliced, (1 lb)
  • 2 cans condensed cream of mushroom soup, (Shortcut)
  • 1/2 cup milk
  • 4 hard boiled eggs, peeled and chopped
  • 8 slices bread, toasted and buttered
  • paprika, smoked if you have it

Instructions
 

  • Melt the butter in a large non stick pan on medium heat. When hot, add the mushrooms. Cook and stir often until the mushrooms are cooked through and releasing water, about 6-8 minutes. Remove the pan from heat and set aside.
  • In a large microwave safe bowl, whisk together the soup and milk. Cover with plastic wrap and cook on high for 2-3 minutes to heat through. If making the soup with the shortcut, it will be plenty hot.
  • To the soup mixture, add the mushrooms plus the liquid from the pan and the eggs. mix together and microwave for an another 3-4 minutes or until nice and hot.
  • Serve over buttered toast and lightly sprinkle with paprika to taste.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Recipe adapted from Just A Pinch Recipe Club, Susan Bickta, and the original recipe is here.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,MUSHROOMS
Lime & Lemongrass Fried Chicken
November 28, 2018 Lee
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Lime & Lemongrass Fried Chicken

This recipe uses a marinade and seasoned flour packet available in Thailand, Lobo brand. This may be available in the US/Canada in Asian markets or through Amazon. This seasoning pack has no added MSG or preservatives, and is very reasonable priced, just under $1 per packet (30 Baht). This has a little heat to it as this does contain Thai chili powder, in the marinade and seasoned flour, but excellent flavor!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 3 hours 35 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Lime & Lemongrass Seasoning, Lobo brand
  • 1 kilo chicken pieces, wings, legs, thighs, breasts
  • cooking oil, as needed

Instructions
 

  • Here is what the packet looks like, there is two sections.
  • And separated, there is a serrated line to pull these apart, one for the marinade and one for the flour mixture.
  • Mix the Marinade labeled pouch with 1/4 cup of water in large mixing bowl.
  • Add the chicken and mix them with the marinade, place in the fridge for st least 2 hours, and overnight is preferred. I used 4 thighs that was 1 kilo (2.2 lbs.)
  • When you are ready to cook, open the Flour packet and place in a shallow bowl. Remove the chicken pieces from the marinade and coat the chicken pieces well with the flour mixture.
  • Heat cooking oil in a pan or pot, you can deep fry or shallow fry, when the oil is hot but not smoking, add the chicken pieces.
  • Allow to fry until golden brown, about 12 minutes for large pieces, 7 minutes for small pieces. If shallow frying, when golden brown on the brown on the bottom, turn and cook the other side. I shallow fried the thighs, and they were large so I cut the largest one open and had to continue cooking for a few more minutes on each side.
  • Drain on paper towels.
  • Serve with sides of your choice.

Notes

Low cost per serving.
From a seasoning pack in Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,CHICKEN & TURKEY
Tempura Sardines
November 24, 2018 Lee
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Tempura Sardines

Ayam Brand, Malaysia.
This sounds really good, and is on my to cook and taste list. This is Malaysian in nature. 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 Lunch, Main Dish
Cuisine Malaysian
Servings 2 servings

Ingredients
  

  • 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or any brand), Shortcut
  • 2 spring onions, sliced, white and green parts
  • 2 cloves garlic, minced
  • 1 red chili, seeded and finely sliced, optional
  • ½ teaspoon white pepper powder
  • salt and sugar, to taste
  • 100 grams tempura flour, (4 oz)
  • 200 ml ice water, (bit over ¾ cup)
  • cooking oil, for frying

Instructions
 

  • Mix the batter by adding the tempura flour to a mixing bowl and adding ½ cup of ice water, stir to make a thick batter, add water a tablespoon at a time to make the batter with a dripping consistency.
  • Open the tin of sardines and drain the olive oil into a small bowl, remove sardines and split each in half.
  • Heat some oil in a pan, about ¾ inch for a minimal deep fry. When the oil is hot but not smoking, dip the sardines in the batter and let the excess drip off, then deep fry until golden brown and crispy, work in batches. Remove to paper towels to drain.
  • In another pan, heat the olive oil from the sardines, when hot, add the garlic and chili if using, until fragrant. Add the spring onion and the tempura sardines. Toss with salt as desired, the white pepper, and sugar as desired.
  • Serve.

Notes

Low cost per serving.
Shortcut: Sardines in Olive Oil (Slow Cooker).
* Best Value $1 or Less per Serving,: MALAYSIAN,FISH - ALL,Fish - Sardines