Author Archive
Brian’s Ranch Dressing
August 23, 2018 Lee
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Brian's Ranch Dressing

Brian Colligan, Thailand.
This comes from a good friend in Thailand that has perfected Ranch Dressing, based on 1. store bought prepared dressing is expensive, and 2. it is also flavorless for what you get.
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Prep Time 10 minutes
Passive Time 4 hours
Total Time 4 hours 10 minutes
Cuisine American
Servings 0 2 cups dressing

Ingredients
  

  • 1⅓ cup mayo, use the real thing, don't cheat yourself
  • ⅓ cup crème fraiche, or sour cream, OR make from shortcuts
  • ⅓ cup plain yogurt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper, freshly ground prefered
  • pinch cayenne pepper
  • pinch salt
  • ½ teaspoon dried dill weed
  • ¼ teaspoon dried tarragon
  • 2 teaspoons fresh chives, sliced
  • 1 teaspoon dried Italian parsley, minced
  • 1-3 drops Worcestershire sauce

Instructions
 

  • Combine all ingredients in a mixing bowl.
  • Transfer to an airtight container and refrigerate for at least 4 hours before using. That's it, better than store bought!
  • Use on your favorite green salad or in recipes that call for ready made Ranch Dressing.

Notes

Shortcuts: Crème Fraiche, Sour Cream.
Used in Recipes Listed on this Site:
Ingredients - Salad Dressings
Black Beans (Pressure Cooker)
August 23, 2018 Lee
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Black Beans (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
This will basically make canned beans for use in recipes that call for them. If a recipe calls for 1 can of black beans drained or with liquid, one can is typically 1½ cups. If the recipe states with liquid, measure out the beans into a measuring cup and add liquid from the pressure cooker. I will be using my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker at all times.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Passive Time 6 hours
Total Time 6 hours 11 minutes
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black beans, (1 lb)
  • 1 teaspoon salt, plus more to taste
  • 2 quarts water, (8 cups)
  • 2 tablespoons cooking oil, very important, do not skip this

Instructions
 

  • Rinse the black beans then place in a large bowl and cover with at least two inches of water. Let the beans soak on the counter top for at least 6 hours, or if soaking overnight, place in the refrigerator to prevent fermentation.
  • When you are ready to cook the beans, drain then rinse the soaked beans. Add the beans to your pressure cooker. Add in water, salt, and oil. The oil prevents foaming.
  • Place the lid on the pressure cooker and lock, add the weight (jiggler) and turn on the heat to high. When the jiggler starts to move and vent pressure, indicating full pressure, reduce heat to low or medium low, to keep the pressure venting and the jiggler moving. Start timing for 6 minutes.
  • When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Allow a natural pressure release, meaning just let the pressure drop to zero without any actions from you. Takes about 10-20 minutes.
  • When you have indications that pressure is zero, normally a lid lock will drop, remove the weight then the lid. Scoop out beans with a large slotted spoon (don't forget to taste a few). Then they are ready to use in recipes of your choice calling for canned beans.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,Ingredients - Pressure Cooker
Classic Seasoned Black Beans (Pressure Cooker)
August 23, 2018 Lee
3 Comments

Classic Seasoned Black Beans (Pressure Cooker)

Adapted from an internet recipe.
Excellent beans for a side dish or for use in other recipes. I used my large 9 liter (9½ quart) stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker at all times.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 6 hours
Total Time 6 hours 16 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black beans, (1 lb)
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, plus more to taste
  • 8 cups chicken broth, fresh or from powder
  • 1-2 Bird's Eye Chilis, seeded diced, optional
  • 2 tablespoons cooking oil, very important, do not skip this

Instructions
 

  • Rinse the black beans then place in a large bowl and cover with at least two inches of water. Let the beans soak on the counter top for 6-8 hours, or if soaking overnight, place in the refrigerator to prevent fermentation. This is after soaking for 8 hours on the counter, the water will be discolored so you really need to rinse these well.
  • When you are ready to cook the beans, drain then rinse the soaked beans. Add the beans to your pressure cooker. Add in all the remaining ingredients, except the broth.
  • Add the broth and give it a good stir, then add the oil, do not forget to add the oil, which prevents foaming.
  • Place the lid on the pressure cooker and lock, add the weight (jiggler) and turn on the heat to high. When the jiggler starts to move and vent pressure, indicating full pressure, reduce heat to low or medium low, to keep the pressure venting and the jiggler moving. Start timing for 6 minutes.
  • When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Allow a natural pressure release, meaning just let the pressure drop to zero without any actions from you. Takes about 10-20 minutes.
  • When you have indications that pressure is zero, normally a lid lock will drop, remove the weight then the lid. Scoop out beans with a large slotted spoon (don't forget to taste a few). Then they are ready to use in recipes of your choice calling for canned or cooked black beans or simply serve as is as a side dish.
  • Served as a side dish here, the remaining beans, and this makes a lot, are destined for a chili.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,Sides - Pressure Cooker
Pork Hearts 101
August 23, 2018 Lee
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Pork Hearts 101

Lee
I bought some pork hearts a few days ago to test out a new recipe. So for those that would like to try cooking with pig hearts, this is to show how to clean and prep a pork heart. I know how to do this since I have prepped deer and bear hearts when I was growing up.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 pork heart

Ingredients
  

  • 1 pork heart

Instructions
 

  • Rinse the whole heart, I get these from a local butcher so they are always fresh. Tesco has these as well. This is a very easy procedure and does not look like a heart when you are done.
  • Cut the heart in half lengthwise, now rinse the insides to remove any blood still left in there.
  • First thing is to trim away part of the top section, there is a good amount of fat and the main arteries, veins, and valves. Then remove the stringy parts. The cleaned portions are on the right, the scrap to be discarded is on the left.
  • And the cleaned pieces turned over. Just repeat the steps for as many hearts are you are going to prep.
  • I cubed the pieces for use in a recipe. Take each prepped piece and cut into strips about ¾ inch wide, then cut each strip into ¾ inch pieces. The amount usable was 1½ cups.

Notes

I bought two pork hearts from a local vendor, and I totally forgot to weight them or even write down the price of each. (I bought 2 hearts, 2 kidneys, and ½ of a liver for 180 Baht, or about $5.45. Next time I order these, I will get a price for each heart. Tesco does sell hearts, listed as 98 Baht/1 kilo or about $2.97 for 2 pounds.
Used in Recipes Listed on this Site:
Pork - Hearts, Kidneys, Liver
Long Bean Soup
August 22, 2018 Lee
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Long Bean Soup

Adapted from an internet recipe.
Also known as Green Bean Soup, but since long beans are common here in Thailand, let's go with that for the name. Long beans are just very long green beans, 12-24 inches long, taste is the same. I prefer to pressure cook long beans, but for this recipe, I am going to sauté them in butter to cook them as directed.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Vegetarian
Servings 2 servings

Ingredients
  

  • ½ cup long beans, chopped into 3/4 inch pieces
  • 1½ inches carrot, diced
  • 1 potato, peeled and diced
  • ¼ cup green peas
  • ½ inch fresh ginger, or ¾ teaspoon ground ginger
  • 1 teaspoon black pepper, or to taste
  • 1 tablespoon butter, or as needed
  • water, as needed
  • salt, as desired

Instructions
 

  • Cook the diced potato, carrot, and peas in a sauce pan with with water to cover them. Cook until tender.
  • While the other vegetables are simmering, heat a non stick pan with 1 tablespoon of butter and when hot, add the long beans. Saute until tender. When cooked, remove to a bowl and set aside.
  • Once the potatoes and carrots are tender, drain and retain 2½ cups of the cooking water. Mash the potatoes, carrot, and peas.
  • Add the mash to a sauce pan and add the 2½ cups of retained water and bring to a boil. Boil for 5 minutes.
  • Add the long beans to the sauce pan and stir in, boil for another 5 minutes. Season with salt and pepper as desired. Add more water to adjust the thickness of the soup.
  • Ladle into bowls, sprinkle with black pepper, and serve.

Notes

Low cost.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI,VEGETARIAN
Teriyaki King Oyster Mushrooms
August 22, 2018 Lee
3 Comments

Teriyaki King Oyster Mushrooms

Adapted from an internet recipe.
Excellent use of King Oyster mushrooms, and tasty as well. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 400 grams King Oyster mushrooms, (14 oz)
  • ¼ to ½ cup Teriyaki sauce, Shortcut
  • 2 tablespoons cooking oil, as needed
  • fresh spring onion, sliced
  • hot cooked rice, for serving

Instructions
 

  • King Oyster Mushrooms. These come trimmed, just a quick rinse and we are ready to start. This type of mushroom keeps well in the fridge for several days, so when I see these in the market, we buy them then plan a meal with them a few days later, no need to cook them the day of purchase.
  • Slice the mushrooms in half lengthwise. Take each half and further slice it lengthwise into about 1/8 inch slices. For the side pieces, lay them cut side down and just trim of the edge of the cap to make a flat piece, as shown on the piece on the right. Place the slices in a shallow dish.
  • Pour the teriyaki sauce over the mushroom slices and use tongs to mix the slices to coat them well. Start with 1/4 cup of sauce and use more as needed. Let this marinate for 15 minutes.
  • Heat 1 tablespoon of oil in a non stick pan on medium heat, when hot add some of the spring onion. Stir the spring onion until fragrant.
  • Place the mushroom slices in a single layer without overlapping, work in batches. Retain the teriyaki sauce for another step.
  • Cook the slices without moving them, when the bottom is browned, turn the slices and cook the other side until nice and golden brown, and the edges can even be a bit charred. Transfer browned slices to a plate. Continue cooking until all the slices are browned, adding additional oil and spring onion between batches.
  • When the last batch is browned, return all the removed slices back to the pan.
  • Pour in the reserved teriyaki sauce and cook, turn the mushrooms as needed until the liquid in the pan is absorbed, just a few minutes.
  • Serve over rice or with noodles, garnish with spring onion if desired.

Notes

Low cost.
Shortcut: Teriyaki Sauce.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE,MUSHROOMS
Chickpea Salad
August 21, 2018 Lee
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Chickpea Salad

I will be hooked on this, my wife and I very much like chickpeas, in soups, salads, pasta salads, by themselves right out of the pressure cooker, etc. so this I am sure will be hit. On my to cook list and soon. I will use chickpeas cooked from dry but you are free to use canned chickpeas if you desire. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

For the Salad

  • 1 can chickpeas, (15 oz) drained, or 2 cups cooked, (Shortcut)
  • 1 avocado
  • 1/2 fresh lemon
  • 1/4 cup red onion, diced large
  • 2 cups cherry tomatoes, halved
  • 2 cups cucumber, diced, peeled or not up to you
  • 1/2 cup fresh parsley, chopped
  • 3/4 cup red bell peppers, diced

For the Dressing

  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon ground cumin
  • salt and pepper, as desired

Instructions
 

  • If using dry chickpeas, cook 1 cup of dry in your preferred way, I will use a pressure cooker, then use 2 cups, drained, from that. Link to my method is in the Recipe Notes section.
  • Halve and remove the pit from the avocado (grow a tree from the pit, great project for kids or adults), then scoop out the flesh and cube. Place the avocado cubes in a large mixing bowl. Sprinkle the lemon juice over the avocado and gently stir.
  • Add the remaining Salad ingredients to the mixing bowl and gently toss to mix.
  • Mix the Dressing ingredients in a small bowl, pour in the mixing bowl and gently mix to distribute the dressing throughout the salad.
  • Cover and refrigerate for at least 1 hour.
  • Serve as a side salad with a main dish of your choice. Enjoy.

Notes

Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
Broccoli & Ham Cheese Casserole
August 20, 2018 Lee
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Broccoli & Ham Cheese Casserole

Almost went into a food coma just adding this. I am a fan of a good, or any, mac & cheese, and broccoli with cheese is a bonus, then add ham, wow! Homemade cheese sauce, always a bonus. On my to cook list. And this is versatile, read the variants. 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 Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 340 grams dry macaroni, (12 oz)
  • 1/4 cup butter, 1/4 block, (1/2 stick)
  • 1/4 cup all purpose flour
  • 1 cup cream, heavy, whipping, or light
  • 1/2 teaspoon mustard powder
  • 2 cups Sharp Cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded, or Jarlsberg, Gouda, or Cheddar
  • 1/2 cup Parmesan cheese, grated
  • 3 cups broccoli florets, plus stem, the stem is just as good
  • 2 cups cooked ham, cubed

For the Topping

  • 1 cup bread crumbs, OR make from a shortcut
  • 1 tablespoon butter, melted
  • 1/3 cup Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 200 C (400 F). Get out a 9x13 baking dish and grease that with butter, set the dish aside.
  • Cook pasta in a pot of boiling salted water, add the broccoli during the last 2 minutes of cooking the pasta to make them tender yet crisp. Drain the pasta and broccoli under cold water to stop the cooking.
  • In a large sauce pan, melt the butter. When melted, whisk in the flour and allow to cook for 2 minutes, while whisking. Slowly whisk in the cream of your choice, plus the milk, onion and mustard powders. Continue to whisk until thickened. Remove from heat and stir in the cheeses until melted, there, you just made a cheese sauce.
  • Add the drained pasta and broccoli to a large mixing bowl, mix in the ham, then mix in the cheese sauce. Pour the mixture in the prepared baking dish.
  • Mix together the Topping ingredients and sprinkle over the baking dish.
  • Bake for 20-25 minutes or until just heated through. Do not over cook this, that advice comes from the author of the recipe, so best to pay attention to that.

Notes

I will price this when I get ham again in the city. For now, I will say Fair cost per serving based on the cheeses used.
Shortcut: Breadcrumbs.
Variants: 1. Use cheeses of your choice.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Steamed Egg Tufu with Mushrooms
August 20, 2018 Lee
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Steamed Egg Tufu with Mushrooms

Adapted from an internet recipe.
This is a quick and simple Singaporean dish. I will verify some of the ingredients measurements when I make this. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Singaporean
Servings 2 servings

Equipment

  • Steamer
  • Steamer Handles

Ingredients
  

  • 2 tubes egg tofu, I will verify size of tubes
  • ½ package fresh mushrooms, Shiitake, Shimeji, and Enoki, I will verify amount
  • 1-3 Bird's Eye Chilies, seeded and thinly sliced, optional
  • spring onions, sliced, white and green parts
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • black pepper, as desired

Instructions
 

  • Heat a steamer with 1 inch of water, this can be your rice cooker with a steamer tray or a large pot with a trivet. Get out a heatproof plate that will fit either in your rice cooker or pot. If you have a steamer handles, get that out as well and place near the steamer.
  • Slice off the end of a tube of egg tofu, remove the piece from the end, then push out the tofu from the tube.
  • Slice the tofu into ½ inch slices and arrange on the heatproof plate.
  • Remove the stems from the Shiitake mushrooms and discard, thinly slice the mushrooms.
  • Cut off the root sections of the Shimeji and Enoki mushrooms and separate into individual stems.
  • Arrange the mushrooms on top of the egg tofu. Sprinkle with the sliced chilies is using.
  • Mix together the oyster sauce, soy sauce, sugar, sesame oil, and black pepper as desired. Pour over the mushrooms and egg tofu.
  • Place the plate in the heated steamer of your choice, cover, and steam for 10 minutes.
  • Carefully remove the dish from the steamer.
  • Sprinkle the sliced spring onion over the mushrooms and egg tofu.
  • Serve with rice or porridge on the side as a breakfast, lunch, or light dinner. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: SINGAPOREAN
Barley, Lentil & Mushroom Soup
August 20, 2018 Lee
2 Comments

Barley, Lentil & Mushroom Soup

Another great recipe using barley, This is very delicious and well liked by the family. Lots of variants listed in the Recipe notes section. Keep in mind, when looking at the photos, the pot is for my pressure cooker, this soup is NOT a pressure cooker dish, I simply use the pot as a good thick walled soup pot when not pressure cooking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 stalk import celery, chopped
  • 2 carrots, chopped or Rangiri (see Recipe Notes)
  • 3/4 cup dry barley
  • 3/4 cup dry brown lentils
  • 2 quarts beef broth, fresh or from powder, (8 cups)
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 4 cups fresh Shiitake mushrooms, stemmed, sliced, or button or straw

Instructions
 

  • Heat the oil in a large pot on medium heat, when hot, add the onion and cook, stirring often to just soften the onion, not browned. About 5 minutes.
  • Add the carrot and celery and cook another 5 minutes.
  • Now add the barley and lentils and stir to coat them with the oil. Cook, stirring often to lightly toast them.
  • Add the broth, thyme, parsley, pepper, and bay leaf, stir together, and bring to a boil. Stir in the mushrooms, reduce heat to low, cover, and simmer for 25 minutes, stir occasionally.
  • When the lentils and barley are good and tender, remove the bay leaf. Taste and adjust seasonings as desired.
  • Serve and enjoy.

Notes

I will price this when I can source lentils. Barley is cheap. For now, for 8 servings, I will say this is low cost.
For the carrots: I use a Japanese style of chopping carrots, called Rangiri, which is basically, cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces, and a larger surface area giving two uses, first, it absorbs more of the stock flavor, and second, it cooks faster with a larger surface area.
Variants: 1. Add a diced potato. 2. Add 1/2 cup broken spaghetti. 3. Add a tablespoon of balsamic vinegar. 4. Replace the beef broth with vegetable stock. 5. Increase the broth or stock to 3 or 4 quarts. 6. Brown 500 grams (1 lb) ground beef and add to the soup.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI