Author Archive
Beef & Bean Casserole
May 26, 2018 Lee
Leave a comment

Beef & Bean Casserole

Adapted from an internet recipe.
This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups dry Pinto beans, cooked and drained, Shortcut
  • 500 grams ground beef, (1 lb)
  • 1 small onion, diced
  • 1 clove garlic, smashed and minced
  • 1 fresh Jalapeno pepper, seeded, finely chopped
  • 2 cups tomato sauce, Shortcut
  • 1 medium tomato, chopped, or 2-3 plum tomatoes
  • 1 cup Cheddar cheese, shredded
  • 1 box Jiffy Corn Muffin Mix, Shortcut
  • 1 egg
  • ⅓ cup milk

Instructions
 

  • First order of business, need to get those pinto beans cooked, use what ever method you prefer, stove top, slow cooker, or my preferred way is the pressure cooker. Drain and set the beans aside.
  • Preheat your oven to 200° C (400° F).
  • In a large pot, cook the ground beef, onion, and garlic, break up the beef as you cook, when browned and cooked through, drain the fat then add the cooked beans, jalapeno, tomato and tomato sauce, and mix together.
  • Pour mixture into a heat proof baking dish and spread out evenly. I will guess a 7x11 or 9x13, and I will clarify this when I make it.
  • Mix together the Jiffy mix, egg, and milk, pour over the meat and bean mixture.
  • Bake for about 15 to 20 minutes or until the cornbread is lightly browned.
  • Serve. I would serve this with mashed potatoes or a nice green salad.

Notes

Low cost.
Shortcuts: Pinto Beans (Pressure Cooker), Jiffy Corn Muffin Mix, Tomato Sauce.
* Best Value $1 or Less per Serving,CASSEROLES
Kung Pao Mushroom
May 26, 2018 Lee
Leave a comment

Kung Pao Mushroom

China Sichuan Food, Elaine, China.
This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 3 large King Oyster mushrooms, or 4 smaller ones
  • ½ cup peanuts, skinless, toasted
  • 1 spring onion, white only, cut into 1/4 inch slices
  • 6-10 dried Bird's Eye chilies, chopped, less for less heat
  • 2 tablespoons cooking oil
  • 15-20 black peppercorns, Sichuan peppercorns if you have them

For the Stir Fry Sauce

  • ½ tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 1 inch fresh ginger, grated
  • 1 tablespoon fresh spring onion, chopped, green and white parts
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon corn starch
  • 1 tablespoon white vinegar
  • 2 tablespoons water
  • ½ teaspoon sugar

Instructions
 

  • Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into ½ to ¾ inch pieces
  • Mix together the Sauce in a bowl, set aside.
  • Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
  • Add the mushroom and cook until they are soft and tender.
  • Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
  • Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
  • Serve over steamed rice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,VEGAN,VEGETARIAN
Fried Oyster Mushrooms
May 24, 2018 Lee
1 Comment

Fried Oyster Mushrooms

This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 400 grams fresh oyster mushrooms, (14 oz)
  • 1 egg, lightly beaten
  • 1 cup corn starch
  • salt and pepper, as desired
  • 1-2 cups lard, or cooking oil, for frying, OR make from a shortcut

Instructions
 

  • Remove the root end of the mushrooms, rinse the mushrooms and squeeze dry. Using your hands, pull apart the mushrooms into 2 or 3 pieces and place in a mixing bowl.
  • I misjudged the amount of Oyster mushrooms I had so I used two more types of mushrooms, first I used a package of white Shimeji mushrooms, 150 grams (5-6 oz). These are in clumps in the package. This photo is I just took them out of the package.
  • To prep these, cut off about 1 inch of the root ends of the clumps as shown, rinse, squeeze dry, add to the bowl with the Oyster mushrooms.
  • Next mushroom used was a package of Enoki mushrooms, 200 grams (7 oz), in the states, these are also known as Golden mushrooms, and can be found canned as well in the Asian markets there. This photo is the mushrooms taken out of the package, these grow in a large clump and are long slender stems.
  • To prep these, cut off about 1 1/2 to two inches from the root end, and cut the mushrooms in half as shown, rinse, squeeze dry and to the bowl with the other mushrooms.
  • Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
  • Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
  • Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
  • Heat the lard or oil in a large non stick pan, when hot but not smoking, carefully slide or place (using tongs) the mushroom in the oil.
  • Fry until golden brown, turning them often as you fry them.
  • Remove from the pan and drain on paper towels.
  • Place on a serving tray or large plate, serve with additional salt and pepper as desired.

Notes

Low cost.
Shortcut: Rendering Lard.
Variant: 1. Reduce the amount of Oyster mushrooms and add in other types of mushrooms.
This recipe for Fried Oyster Mushrooms is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE,APPETIZERS / SNACKS,MUSHROOMS,SIDES
Breakfast Pizza
May 24, 2018 Lee
Leave a comment

Breakfast Pizza

This sounds good and uses fresh hash browns, not frozen. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams potatoes
  • 6 eggs, divided
  • 2 cups Cheddar cheese, divided
  • salt and pepper, as desired
  • 6 strips bacon, cooked crispy, crumbled
  • fresh chives, chopped, for garnish
  • olive oil or butter, an oil mister works great

Instructions
 

  • Preheat your oven to 200 C (400 F). Lightly coat a baking sheet or pizza pan with butter or spray with olive oil using an oil mister.
  • Wash and scrub the potatoes. Shred, and place in water, rinse, and squeeze dry, repeat the water, rinse, and squeeze steps 3-4 times until the water that is squeezed out runs clear, there, you just rinsed out the starch and made your own has browns.
  • Add the hash browns to a large mixing bowl, add 2 eggs, 1/2 cup cheese, and season with salt and pepper to your liking. Mix to combine.
  • Place the hash brown mixture on the prepared baking sheet or pizza pan, use your hands and pat this down to a round pizza shape.
  • Bake for 20 minutes or until golden brown.
  • While the potato crust is baking, heat a non stick pan and when hot, cook the bacon until crispy, then place the bacon on a paper towel lined plate to drain, then crumble.
  • Remove the potato crust from the oven, top with the remaining cheese and crack the remaining eggs onto the crust, sprinkle on the crumbled bacon and season with salt and pepper.
  • Bake again for about 15 minutes to set the egg whites but with runny yolks, or bake for 18 to 20 for firmer yolks.
  • Remove from oven, sprinkle with the chives, slice, serve, and enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),POTATOES
Marinated Cherry Tomato Salad
May 23, 2018 Lee
Leave a comment

Marinated Cherry Tomato Salad

This sounds really good and comes from a very good friend in the US.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 cups cherry tomatoes, cut in half

Instructions
 

  • In a small bowl, add everything except the tomatoes, whisk until combined to make the dressing.
  • Add tomatoes to a large mixing bowl, add the dressing and gently toss to coat. Cover and place in the fridge for at least 2 hours or up to 8 hours before serving.
  • Serve as a side with your favorite main dish like chicken or fish.

Notes

Low cost.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
Lemon & Thyme Chicken
May 22, 2018 Lee
Leave a comment

Lemon & Thyme Chicken

This sounds good, but when I make this, I will use limes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 1-2 tablespoons olive oil
  • 5-6 cloves garlic, smashed and finely minced
  • 1/3 cup chicken broth, fresh or from powder
  • zest from lemon
  • juice from 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fresh thyme leaves
  • 2 sprigs fresh thyme, or 1 teaspoon dried thyme
  • 3 chicken breasts, boneless, skinless
  • salt and pepper, as desired
  • 1 lemon, cut into 4 wedges

Instructions
 

  • Preheat your oven to 200 C (400 F). Grease a baking dish, say a 7x11 dish, with butter or olive oil using a oil mister.
  • Heat the olive oil in a non stick pan on medium heat, when hot, add the garlic and stir for 1 minute until fragrant. Do not burn the garlic, no one likes burnt garlic.
  • To the pan, add the broth, lemon zest and juice, oregano, and the thyme leaves, stir then pour this into the prepared baking dish.
  • Season each side of the chicken breasts with salt and pepper as desired, then place into the dish along with the lemon wedges and sprigs of thyme. If not using fresh sprigs, sprinkle some dried thyme over the chicken.
  • Bake for 30-40 minutes, spooning the liquid over the chicken 2 to 3 times. Cook until the juices run clear from the chicken and it is cooked through.
  • Remove from the oven and let rest for 5 minutes, serve and spoon the juices from the baking dish over the chicken.

Notes

I will price this when I get chicken breasts again at Tesco, for now, I will say this is easily Low cost per serving.
This recipe for Lemon and Thyme Chicken Breasts is from For the Love of Cooking.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spaghetti with Leeks
May 22, 2018 Lee
Leave a comment

Spaghetti with Leeks

Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 5 cloves garlic, smashed and minced
  • 3 spring onions, chopped, white and green parts
  • 2 leeks, thinly sliced, rinsed well
  • 1 medium shallot, diced
  • 1-2 anchovy fillets
  • 1 pinch red pepper flakes, or to taste
  • 500 grams dry spaghetti, broken in half, (1 lb)
  • 3 3/4 cups chicken stock, fresh or from powder
  • 3/4 cup whipping cream
  • salt, to taste
  • 2 tablespoons chives, chopped
  • 1/4 cup Parmesan cheese, grated

Instructions
 

  • In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
  • Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
  • Stir in the chives and cheese, season with salt as desired.
  • Serve with additional Parmesan cheese on the side as a topping.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA,SIDES
Deviled Egg Pasta Salad
May 21, 2018 Lee
1 Comment

Deviled Egg Pasta Salad

I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 8 hard boiled eggs, peeled and cooled
  • 400 grams dry pasta, elbow macaroni, spirals, bite size, (14 oz)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 1 1/4 cup mayo
  • 1 cup dill pickles, chopped, as desired, OR make from a shortcut
  • 1/2 red onion, diced
  • 2 stalks celery, diced
  • 1/2 cup pitted black olives, chopped
  • 1 teaspoon paprika, smoked paprika would be best

Instructions
 

  • Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  • Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  • Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  • Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  • Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  • Refrigerate for at least 2-3 hours before serving.
  • Garnish with a light sprinkling of paprika if desired. Serve and enjoy.

Notes

Low cost.
Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.
Variant: 1. Top with sliced hard boiled eggs before serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Easy Spring Roll Wrappers
May 21, 2018 Lee
Leave a comment

Easy Spring Roll Wrappers

China Sichuan Food, Elaine, China.
This comes from a good friend in China to make an easy spring roll wrapper without kneading and fast. This is a non traditional way but seems to work perfect, and is vegan as well, bonus for my vegan friends. Just three ingredients, and read the steps fully as you need to have some patience here and follow the steps.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Chinese
Servings 25 spring roll wrappers

Ingredients
  

  • 200 grams all purpose flour, (1⅓ cups)
  • 1¼ cups water, more as needed, a teaspoon at a time
  • ½ teaspoon salt

Instructions
 

  • In a bowl, mix together the flour and salt, then stir in the water, stir until well mixed.
  • Place a strainer on another bowl, pour the mixture through the strainer to remove any lumps. Now your mixture is perfect.
  • Now you need a non stick pan with a flat bottom, and a brush. Heat the pan on low heat, then quickly brush the flour mixture into the pan to make a round skin. Increase the heat and the skin will turn white and will lift from the pan. Cooking takes about 10 seconds.
  • Flip the skin over and cook for another few seconds and it will lift from the pan. Turn heat to low.
  • Place skin on a plate to cool before stacking them to prevent the skins from sticking to each other.
  • Wipe out any crumbs in the pan, and repeat the steps until all the batter is used, about 20 wrappers.
5 Ingredients or Less,: CHINESE,INGREDIENTS,VEGAN,VEGETARIAN
Tuna Loaf
May 20, 2018 Lee
Leave a comment

Tuna Loaf

Adapted from an internet recipe.
It has been many many years since I have had tuna loaf, and I am enjoying this one, excellent flavor, and easy to put together. Use fresh cooked tuna or canned in brine, either one is perfectly acceptable. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Loaf Pan (5x9 inch)
  • Oven

Ingredients
  

  • 425 grams tuna, fresh cooked or canned in brine, (15 oz), Shortcut
  • ½ cup bread crumbs, Shortcut
  • 2 eggs
  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • ¼ cup milk
  • ½ teaspoon Worcestershire sauce
  • salt and pepper, as desired
  • dash tabasco sauce, optional

Instructions
 

  • For the tuna, I used 3 cans of tuna in brine, drained well. Weight listed on each can was 185 grams net, 140 grams drained. For fresh cooked, go with 425 grams (15 oz).
  • Preheat your oven to 180° C (350° F). Get out a loaf pan and grease with butter.
  • In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tabasco sauce if desired.
  • Use a large spoon and mix together.
  • Pack mixture into the prepared loaf pan.
  • Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown. Cool for 10 minutes before slicing.
  • Serve with sides of your choice and enjoy.

Notes

Low cost, even more so if using fresh cooked tuna.
Shortcuts: Fresh Tuna, Bread Crumbs.
Variants: 1. Use red bell pepper in place of green. 2. Saute the bell pepper and onion prior to mixing in with the tuna. 3. Add chopped hard boiled eggs. 4. Add sliced green olives. 5. Add chopped fresh parsley or cilantro. 6. Add another can of tuna.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna