Author Archive
Chicken Paprikash
May 31, 2018 Lee
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Chicken Paprikash

Adapted from an internet recipe.
This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken quarters, bone in, separate legs and thighs
  • salt and pepper, as desired, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 3 tablespoons paprika
  • 2 tablespoons all purpose flour
  • 1 can crushed tomatoes, (28 oz can) or whole and chopped
  • 1 cup chicken broth, fresh or from powder, Shortcut
  • 1/2 cup sour cream, Shortcut

Instructions
 

  • Preheat your oven to 200 C (400 F). If you do not have an oven safe pan, get out a large baking dish. Season chicken on all sides with salt and pepper as desired.
  • In a large oven safe pan (or if no oven safe pan, use a large non stick pan) heat the olive oil. When hot, add chicken, work in batches if needed, Cook about 8 minutes per side for nice golden brown skin and nearly cooked through. Remove chicken from the pan but leave the fat in the pan. If using a baking dish, place the chicken in the dish.
  • To the pan, add the onion and cook until soft then add the garlic and cook for 1 more minute to make the garlic nice and fragrant. Whisk in the paprika and flour, mix well and cook until the flour is browned, about 1 minute then stir in the tomatoes and broth, stirring until well mixed.
  • If using an oven safe pan, add the chicken back to the pan and place in the oven and bake until the chicken is cooked through, 15-20 minutes, cut a thick piece to check for doneness.
  • If using a baking dish, pour the mixture over the chicken in the dish then bake for 15-20 minutes or until the chicken is cooked through, cut a big piece in half to verify doneness.
  • Remove the chicken from the pan or dish, stir in the sour cream, add chicken back and spoon sauce over the chicken.
  • Serve over cooked egg noodles or mashed potatoes. Enjoy.

Notes

One kilo of quarters will cost about 53 Baht. For 8 servings, this is about 28 cents per serving.
Shortcut: Sour Cream, Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Pasta Fagioli Kidney Bean
May 30, 2018 Lee
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Pasta Fagioli Kidney Bean

Adapted from an internet recipe.
Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Lunch, Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 4 sprigs fresh thyme, or 2 teaspoons dried
  • 1 sprig fresh rosemary, or 1 teaspoon dried
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup onion, diced
  • 90 grams pancetta, chopped, or bacon, (3 oz)
  • 2 teaspoons garlic, minced
  • 5¾ cups chicken broth, Shortcut
  • 2 cans kidney beans, drained, rinsed, or 4 cups cooked, Shortcut
  • 1 cup dry macaroni
  • black pepper, as desired and to taste
  • pinch red pepper flakes, optional, to taste
  • Parmesan cheese, grated, for serving

Instructions
 

  • First, prepare the beans, you can certainly use canned beans or make from dry. I will use my pressure cooker for these.
  • Place the fresh thyme, rosemary, and bay leaf in a a herb bag, or just use some cheesecloth tied with some kitchen twine. Set aside.
  • In a thick walled pot, heat the oil on medium heat. When hot, add the onion, pancetta, and garlic. Saute until the onion is softened, then add the broth, beans, and herb bag. Cover and bring to a boil then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, then remove and discard the herb bag.
  • Remove 1 cup of beans and let cool for about 5 minutes, then mash with a potato masher or place in a blender and puree them. Set aside. These are used to thicken the soup.
  • Add the dry pasta to the soup and bring to a boil and place the lid on, cook for about 10 minutes or until the pasta is tender, then reduce heat to a simmer.
  • Add the mashed beans back to the pot and stir in, season the soup with black pepper to taste, and red pepper flakes if desired. Simmer for about 5 minutes.
  • Serve with grated Parmesan for individuals to sprinkle on their own bowls. Enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Red Kidney Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,: ITALIAN,SOUPS, STEWS, CHILI
Pasta Fazul
May 29, 2018 Lee
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Pasta Fazul

From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 5 servings

Ingredients
  

  • 3 cloves garlic, smashed and minced
  • 1 onion, diced
  • 1 carrot, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 4 tablespoons olive oil
  • 1 can whole peeled tomatoes, drain juice and retain, chop the tomatoes
  • 2 cups cannellini beans, cooked, drained, rinsed
  • 250 grams dry macaroni, (8 oz)
  • 2 tablespoons butter
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  • Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  • Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  • Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  • While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  • Add the pasta to the pot with the beans and mix in.
  • Serve with additional Parmesan cheese for topping if desired.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Garlic Cilantro Shrimp
May 29, 2018 Lee
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Garlic Cilantro Shrimp

I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 500 grams medium shrimp, peeled, deveined, tail removed
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, smashed and finely minced
  • 2 teaspoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/3 cup fresh cilantro, chopped, plus more for garnish
  • 1/3 cup onion, finely diced

Instructions
 

  • In a mixing bowl, whisk together the olive oil, garlic, lime juice, chili powder, salt, and cilantro.
  • Add the shrimp to the mixing bowl and mix to coat all the shrimp. Cover and place in the fridge for 10 minutes or up to 8 hours.
  • When you are ready to cook, heat the remaining 1 tablespoon of oil in a non stick pan, when hot, add the diced onion and cook until fragrant, about 2 minutes.
  • Add the shrimp and cook until pink, about 45 seconds to 1 minute on each side.
  • Garnish with chopped cilantro and serve with rice on the side.

Notes

I will price this next time I see the prices in Tesco. I will say Fair cost per serving for now.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Parmesan Chicken & Broccoli
May 29, 2018 Lee
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Parmesan Chicken & Broccoli

This is a oven cooked dish, and sounds great. One sheet pan used, easy clean up as well. Basic ingredients, this goes together quickly and is cooked in about 30 minutes. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless, skinless
  • 340 grams fresh broccoli, cut into florets, plus stem
  • 2 tablespoons olive oil, divided
  • salt, pepper, garlic powder, as desired
  • 2 cloves garlic, smashed and minced
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Preheat your oven to 220 C (425 F). Grease a rimmed baking sheet or shallow baking dish with 1 tablespoon of the oil.
  • Lay the chicken in the center of the sheet and place the broccoli around the chicken. Drizzle (or use an oil mister) the remaining 1 tablespoon of oil. Season everything with salt, pepper, and garlic powder to taste or as desired.
  • Bake for 30 minutes or until the chicken is cooked through and juices are clear. Use a thermometer for a target temp of 71 C (160 F) or sacrifice one piece and cut in half to check.
  • While the chicken is cooking, mix together the minced garlic, Parmesan, and parsley in a small bowl.
  • When the chicken is done, remove from the oven, top each piece of chicken with the mixture parsley mixture, then broil (top coil for counter top ovens) for 3 minutes until the cheese is melted and the broccoli nicely browned.
  • Remove from oven, tent with foil for 5 minutes.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Ham, Egg & Cheese Breakfast Pizza
May 28, 2018 Lee
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Ham, Egg & Cheese Breakfast Pizza

Adapted from an internet recipe.
This sounds delicious and I will have to make this as a Breakfast for Dinner item, which is always good. I have written this for one 12 inch pizza, and based the crust on my thin crust recipe. This recipe is wide open to changes to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 12 inch pizza

Equipment

  • Pizza Pan (12 inch)
  • Oven

Ingredients
  

  • olive oil
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup ham, diced
  • 5 eggs
  • black pepper, as desired
  • fresh parsley, finely chopped

For the Crust

  • 1 cup all purpose flour
  • ¼ teaspoon instant yeast
  • â…› teaspoon salt
  • â…œ cup water
  • ½ teaspoon Italian seasoning, optional, Shortcut

Instructions
 

  • Preheat your oven to 220° C (425° F). Oil a baking sheet or pizza pan with olive oil.
  • Make the crust by adding the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the lightly floured counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  • Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  • Place the ball of dough in the center of your pizza pan or baking sheet. Use the heels of your hands and working from the middle gently press the dough outward until it’s about ¼ of an inch thick or less, while rotating the pan. You can also use a rolling pin for this part.
  • Spread some olive oil on the dough, place in the oven for 5 minutes, then remove.
  • Now add the cheese evenly over the top, then the ham, then crack the eggs onto the pizza, season with black pepper.
  • Into the oven again and bake this time until the crust is golden brown and the eggs set but yolks still a little soft, about 15 minutes. (Keep an eye on it, no one likes a burn breakfast pizza 😉 and all ovens are different.)
  • Remove from the oven, sprinkle with fresh chopped parsley, slice, and serve.

Notes

Low cost.
Shortcut: Italian Seasoning.
Variants: 1. Add cooked and chopped bacon. 2. Add chopped Canadian Bacon. 3. Use any cheese you prefer. 4. Add diced bell pepper (think breakfast omelet pizza).
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),PIZZA
Classic Chinese Fried Rice – Yangzhou Version
May 28, 2018 Lee
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Classic Chinese Fried Rice - Yangzhou Version

Sounds like another winner of a fried rice dish, on my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 6 cups leftover rice
  • 2 eggs, beaten
  • 3 tablespoons cooking oil, divided
  • 1/4 cup Chinese ham, or regular ham
  • 10-12 shrimp, peeled, deveined, tails removed
  • 1/2 cup green peas
  • 1/2 cup carrot, diced
  • pinch salt
  • 1/4 teaspoon white pepper powder
  • 1 tablespoon light soy sauce
  • 2 spring onions, slice, white and green parts

Instructions
 

  • Heat 1 tablespoon of oil in a wok or large non stick pan and add the peas and carrots, cook until tender, remove from pan.
  • Add 1 tablespoon of oil to the pan and when hot, add the shrimp, cook until just pink, remove from pan.
  • Add the rice to the wok or pan, use your spatula and make a hole in the center down to the pan, add the remaining oil and pour in the beaten eggs, stir fry to mix together the eggs and rice.
  • Add the peas, carrots, ham, shrimp, soy sauce, pinch of salt and the white pepper, stir fry to mix everything together.
  • Add the spring onion and stir fry for 30 seconds.
  • Serve.

Notes

Low cost.
Variant: 1. Add a few drops of sesame oil to the beaten eggs before pouring into the pan.
This recipe for Chinese Fried Rice - Yangzhou Version is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,LEFTOVERS,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Soy Sauce Fried Rice
May 28, 2018 Lee
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Soy Sauce Fried Rice

This comes from a good friend in China and this sounds really tasty. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup fresh shrimp, peeled, deveined, tail removed
  • 4 cups leftover rice
  • 2 eggs, beaten
  • 1 tablespoon light soy sauce
  • 1 1/2 teaspoons dark soy sauce
  • pinch salt
  • 3 tablespoons cooking oil, divided
  • 1-2 cups cabbage, shredded, optional

Instructions
 

  • Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  • Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  • When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  • Serve.

Notes

Low cost.
This recipe for Soy Sauce Fried Rice is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,LEFTOVERS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Taco Soup
May 27, 2018 Lee
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Taco Soup

This recipe comes from a good friend and is highly recommended by her. Feel free to add or remove any of the ingredients. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef, or ground pork, (1 1/2 lbs)
  • 1 packet taco seasoning mix, Shortcut
  • 2 packets dry ranch dressing mix, Shortcut
  • 1 can corn, or 1 1/2 cups fresh cooked
  • 1 can diced tomatoes, or 1 1/2 cups fresh diced
  • 1 can Pinto beans, drained, Shortcut
  • 1 can red Kidney beans, drained or chili beans, Shortcut
  • 2 cups tomato sauce, Shortcut
  • 1 can Rotel tomatoes and chilies, optional for Thailand
  • 1 can hominy, optional for Thailand

Instructions
 

  • In a large pot, cook the ground beef, when browned and just cooked through, drain most of the fat off, not all, that is flavor.
  • Add the remaining ingredients, simmer for at least 30 minutes, but for a great soup, simmer about an hour with the lid at a slight angle.
  • Serve and enjoy.

Notes

Low cost if making the shortcuts. Spend some time and make the shortcuts, the result is a dish you made, not simply heated from canned items.
Shortcuts: Taco Seasoning, Ranch Dressing Mix, Fried Corn, Pinto Beans (Pressure Cooker), Red Kidney Beans (Pressure Cooker), Chili Beans, Tomato Sauce.
Variants: These can be anything, think about how you make a taco, make it your own. 1. Use fried corn in place of canned corn. 2. Use Chili Beans in place of kidney beans. 3. Use roasted, seeded, and diced chilies in place of Rotel.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cornmeal Whitefish II (Simplicity)
May 27, 2018 Lee
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Cornmeal Whitefish II (Simplicity)

Inspired by over sleeping my nap, Lee Thayer, Thailand.
This a change from Cornmeal Fish I, basically as the result of me taking a nap, and we'll just say that was an extended nap, so I was running late to prepare dinner and this is a delicious result of that error. My wife, and I, actually enjoyed this over the Cornmeal Fish I recipe. When cooking fish, minimum ingredients are need in order not to over power the flavor of the fish. No serving size, times, or quantities are given, this is totally what amount you want to make. And if you want a great fried fish, use lard to fry it in. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • whitefish fillets, figure 1-2 fillets per peron
  • cornmeal, as needed
  • lemon pepper, as desired
  • lard, Shortcut

Instructions
 

  • Cut your whitefish fillets in half if you like, easier to manage that way.
  • Place some cornmeal in a shallow dish, season the cornmeal with lemon pepper as desired.
  • Heat a large non stick pan with 2-3 tablespoons of lard. When the oil is hot, dredge each fillet in cornmeal, coating it well. place fillets in the hot lard. cook until golden brown on the bottom then turn fillets over with tongs and cook until golden brown, remove to paper towels.
  • When all the fillets are cooked, serve with a vegetable or a salad for a nice meal.

Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Shortcut: Rendering Lard.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,FISH - ALL,Fish - White Fish