Author Archive
Beef Stew (Pressure Cooker)
April 28, 2018 Lee
6 Comments

Beef Stew (Pressure Cooker)

Adapted from an internet recipe.
This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9½ quart stove top pressure cooker for this. On my to cook list. Kitchen tested and variants provided by Brian Colligan, Thailand.
5 from 3 votes
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 48 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 tablespoons vegetable oil
  • ½ cup all purpose flour
  • 750 grams beef stew meat, cut into bite size pieces, (1½ lb)
  • salt and black pepper, to taste
  • 1 large onion, chopped
  • 2 tablespoons sugar
  • 2 cups beef stock, fresh or from powder
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 4 medium potatoes, peeled, cut into 2 inch pieces
  • 2 cups carrots, peeled and chopped

Instructions
 

  • Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  • Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  • Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  • Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  • Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  • When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  • When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  • Serve and enjoy.

Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.
Variants: 1. Add some red wine. 2. Add some chopped celery. 3. Add a sprig or two of fresh rosemary and thyme.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Pressure Cooker
Pumpkin Orange Cookies
April 27, 2018 Lee
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Pumpkin Orange Cookies

These sound really good and pumpkin is very inexpensive. I based this recipe on making the fresh pumpkin yourself, but the canned amount is stated as well for those wishing to use that. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, 1 standard block, softened, (2 sticks)
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg, chicken or duck
  • 2 cups cooked pumpkin, (one 15 oz can)
  • 4-5 tablespoons fresh orange juice, divided
  • 1 1/2 teaspoon orange peel, grated, divided
  • 1/2 cup nuts, chopped, optional
  • 1 1/2 cups powdered sugar

Instructions
 

  • First thing if not using canned pumpkin is to cook your pumpkin, I steam about 750 to 800 grams of fresh pumpkin until fork tender then peel and mash. Use any method you prefer to cook and mash the pumpkin. If you have a bit more than 2 cups, no problem, no one will complain 🙂
  • Preheat your oven to 190 C (375 F).
  • In a large mixing bowl, mix together the flour, baking soda, and salt.
  • In another large mixing bowl, cream together the butter and sugars until smooth. Then beat in the egg, pumpkin, 2 tablespoons of fresh orange juice, and 1 tsp of grated peel. Mix well until smooth.
  • Slowly add the flour and mix in until well combined. Stir in the nuts if using those.
  • Drop by rounded tablespoons on an ungreased baking sheet and bake for 12-15 minutes or until the edges are set.
  • Place the cookies onto a wire rack and cool completely.
  • To make the icing, add the powdered sugar to a mixing bowl, and the remaining orange juice and peel, mix until smooth.
  • Spread about 1/2 teaspoon of icing on each fully cooled cookie.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
Sweet Potato Pie
April 27, 2018 Lee
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Sweet Potato Pie

Adapted from an internet recipe.
This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams sweet potato
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs, chicken or duck
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1 pie crust, 9 inch, bought, Shortcut

Instructions
 

  • Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
  • If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
  • Preheat your oven to 180 C (350 F).
  • Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
  • Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
  • Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.

Notes

Low cost.
Shortcut: Pie Crust.
* Best Value $1 or Less per Serving,DESSERTS
Pie Crust
April 27, 2018 Lee
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Pie Crust

Been making crusts like this for many years.
This is my basic standard pie crust. For fruit, pumpkin, and sweet potato pies this is not pre-baked (blind baked), for cream type pies you need to bake the crust first after stabbing the crust a number of times on the sides and bottom, keeps the center from raising up. The ingredients are listed for a Single Crust, and for a Double Crust. I recommend if you need 4 crusts, prepare the Double Crust recipe twice, as in two separate batches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Cuisine American
Servings 1 crust

Equipment

  • Pastry Cutter , not required but very handy
  • Rolling Pin

Ingredients
  

Single Crust - such as for a pumpkin pie

  • 1⅓ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold butter, cubed, or shortening, or lard (preferred)
  • 3½ tablespoons cold water

Double Crust - such as for an apple pie

  • 2⅔ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, cubed, or shortening, or lard (preferred)
  • 7 tablespoons cold water

Instructions
 

  • Add the flour and salt to a mixing, whisk together. Add the butter and use a pastry cutter or a large fork, and cut the butter into flour until it resembles large crumbs.
  • Add cold water 1 tablespoon at a time and mix until the dough is moist enough to hold together and can be shaped into a ball with your hands.
  • Shape into a ball and place on a floured work counter.
    If you are making the Single Crust, just proceed to the next Step.
    If you are making the Double Crust, at this point cut the ball in half, as shown in the photo, and set one aside, and use just one piece at a time for the next Step.
  • Lightly flour the top of the ball and your rolling pin. Flatten the ball down with your hand, then roll to about 1/8 inch thick and larger than your pie dish, roll the dough on the rolling pin and transfer to the pie dish and unroll. Press the dough in, trim away excess, and flute the edges your preferred way. Ready for a fruit, pumpkin, or sweet potato filling.
    If making the Double Crust, after you get the first into the pie dish, repeat the rolling process for the second piece of dough, the other half you set aside. After it is rolled, use as needed for the dish you are making.

Notes

Used in Recipes Listed on this Site:
Updated on 10 January 2024.
#1 Go-To Recipes,BREAD & PASTRY
Chicken Noodle Soup Casserole
April 26, 2018 Lee
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Chicken Noodle Soup Casserole

This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • chicken noodle soup, homemade, leftover
  • peas, leftover
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1-2 cups Parmesan cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F).
  • If the soup is really soupy, remove some of the broth. This recipe is assuming you have a good amount of homemade soup left over. Add the soup and the peas to a casserole dish or a 9x13 baking dish or even a 7x11 baking dish if you have less soup.
  • Make your roux by melting the butter in a sauce pan then whisking in the flour, cook, while whisking, until it starts to turn a golden brown, then slowly whisk in the milk. Whisk until the roux is smooth.
  • Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  • Bake for 30 minutes, serve and enjoy.

Notes

Low cost as the soup and peas are paid for.
Variants: 1. Use peas and carrots in place of just peas.
Provided by good friend, Michelle (Percey) Butman and her original recipe is here.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Fajita Peppers
April 24, 2018 Lee
1 Comment

Fajita Peppers

Lee
I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. I made this on 26 Apr 2018 and they are very good! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, (1 lb)
  • 1 packet fajita seasoning mix, Shortcut
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons olive oil
  • 5 bell peppers, 2 red, 2 yellow, 1 green
  • 1 small onion, sliced
  • 1 1/2 - 2 cups Monterey Jack cheese, or a good 4 cheese blend, shredded

Instructions
 

To Marinate the Chicken

  • Cut the chicken breasts into 4 strips lengthwise, then cut each strip into 1 inch pieces, i.e., bite size 🙂
  • Place the chicken, olive oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.

To Prepare

  • Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
  • Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper.
  • Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven).
  • Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
  • Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
  • Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.

Notes

Chicken breasts will cost about 30 Baht/500 grams. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about 94 cents per serving.
Shortcut: Fajita Seasoning Mix.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Crustless Fresh Pumpkin Pie
April 24, 2018 Lee
2 Comments

Crustless Fresh Pumpkin Pie

This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 750-800 grams fresh pumpkin, use a piece from a large pumpkin

For the Filling after the pumpkin is cooked

  • 2 cups mashed pumpkin
  • 3/4 cup brown sugar
  • 3 graham crackers, crushed
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup whipping cream
  • 3 eggs, beaten

Instructions
 

Dish Size, Type, Temp, and Times

  • 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
    10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
    8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
    9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
    8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
    8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
    9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
    11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.

Preparation

  • First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  • Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  • Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  • Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  • Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
  • You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  • Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
  • Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
  • Serve topped with whipped cream and enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
Pork Ribs & Sauerkraut (Slow Cooker)
April 23, 2018 Lee
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Pork Ribs & Sauerkraut (Slow Cooker)

This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 - 2 kilos pork ribs, or pork belly
  • 2 jars sauerkraut, with juice
  • caraway seeds, as desired
  • hot mashed potatoes, for serving
  • vegetable, of your choice, for serving

Instructions
 

  • Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
  • Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
  • Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
  • When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
  • Serve.

Notes

I will price this when I locate some sauerkraut 🙂 I will say Fair cost for now.
Provided by friend, Kurt Hammerschmidt.
Thailand.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Slow Cooker
Lentils in Tomato Sauce (Pressure Cooker)
April 22, 2018 Lee
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Lentils in Tomato Sauce (Pressure Cooker)

Adapted from an internet recipe.
Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 tablespoon extra light olive oil
  • 1 medium oinion, diced
  • 1 stalk celery, chopped, stalk and leafy part
  • 1 green bell pepper, diced
  • 1½ cups fresh tomatoes, chopped
  • 1 teaspoon salt
  • pinch black pepper
  • ½ teaspoons yellow curry powder, optional
  • 1½ cups dry brown lentils
  • 2 cups water

Instructions
 

  • Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  • Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  • Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  • Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  • When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  • When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  • This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.

Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.
Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.
* Fair Value $1.01 to $1.50 per Serving,Sides - Pressure Cooker
Mushroom Herb Gravy
April 22, 2018 Lee
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Mushroom Herb Gravy

This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 225 grams fresh mushrooms, Shiitake is good, (8 oz)
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups vegetable broth, fresh or from powder
  • 1/4 teaspoon dried thyme, or 3 sprigs fresh
  • 1 teaspoon dried sage
  • salt and pepper, to taste

Instructions
 

  • Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  • Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  • Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  • Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  • Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
  • Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
  • Serve over mashed potatoes.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CONDIMENTS,MUSHROOMS,SIDES