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Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
April 17, 2018 Lee
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Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)

Adapted from an internet recipe.
This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Chicken and Broth

  • 2 tablespoons cooking oil
  • 2 medium onions, cut in half
  • 1 inch fresh ginger, sliced
  • 2 liters water, (2 quarts)
  • 6-8 chicken legs, drumsticks, not quarters
  • 1 bunch cilantro
  • 3 whole star anise
  • 1 stick cinnamon
  • 4 cloves garlic, smashed and peeled
  • 1 teaspoon fennel seeds
  • 1 teaspoon corriander seeds
  • 2 tablespoons sugar
  • ¼ cup fish sauce

To Serve

  • 4-6 servings rice noodles, cooked
  • 1 small onion, thinly sliced, think mandolin
  • ½ cup spring onion, thinly sliced, white and green
  • 2 cups mixed herbs, think chopped cilantro, mint, and basil
  • 2 cups bean sprouts, trimmed
  • Bird's Eye Chilis, thinly sliced
  • limes, cut into 4 wedges each
  • Sriracha Chili Garlic sauce
  • hoisin sauce

Instructions
 

  • Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  • To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  • When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  • When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  • Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and skim off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  • While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  • To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.

Notes

I will price this when I get chicken legs again, for now I will say low cost.
* Best Value $1 or Less per Serving,: VIETNAMESE,Soups, Stews, Chili - Pressure Cooker
Kidney Bean Salad
April 17, 2018 Lee
1 Comment

Kidney Bean Salad

Adapted from an internet recipe.
Excellent salad if you like kidney beans, after I mixed I taste tested, perfect. When chilled, it is excellent. If one does not like that much cilantro, just cut back on that. To make this vegetarian/vegan simply leave out the cheese. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

For the Salad

  • 1 can red Kidney beans, drained, rinsed, or 1½ cups you cooked, Shortcut.
  • 1 can corn, drained, or 1½ cups fresh cooked or frozen
  • ½ cucumber, diced, if small cucumber, use all of it
  • 1 cup cilantro, chopped
  • 2-3 spring onions, sliced, white and green
  • ¾ cup Feta cheese, crumbled

For the Dressing

  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1-2 teaspoons ground cumin
  • ½ teaspoon dried oregano
  • salt and pepper, to taste

Instructions
 

  • Add all the salad ingredients to a large mixing bowl and toss together.
  • In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  • Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days. (I chose to add the Feta cheese after this is chilled, that is why you do not see it in this.)

Notes

Shortcut: Kidney Beans (Pressure Cooker).
Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans. 3. For vegetarian or vegan, omit the cheese.
#1 Go-To Recipes,SIDES,VEGAN,VEGETARIAN
Cheesy Chicken with Mushrooms
April 17, 2018 Lee
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Cheesy Chicken with Mushrooms

This sounds really good! Chicken and cheese, perfect! On my to cook list. Link to the shortcut is 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 4 servings

Ingredients
  

  • 1 kilo chicken breasts, (2 lb)
  • 250 grams Mozzarella Cheese, shredded, (8 oz)
  • 2 eggs, beaten
  • 1 cup Italian bread crumbs, OR make from a shortcut
  • 500 grams fresh mushrooms, Shiitake would be perfect, stems removed, sliced
  • 4 tablespoons unsalted butter
  • 1 cup chicken broth, fresh or from powder

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a 9x13 baking dish. Spread half of the sliced mushrooms in the bottom of the dish.
  • Place the eggs and breadcrumbs in two separate bowls, you are making an assembly line for the chicken.
  • Heat a large non stick and 2 tablespoons of the butter. Now place a chicken breast in the egg, then into the breadcrumbs patting them on as well, add the chicken to the hot pan and cook to golden brown on both sides, about 5 minutes, not looking to cook the chicken through, just good and golden brown. Work in batches until all the chicken is browned, using additional butter as needed.
  • As the chicken is browned, place on top of the mushrooms in the baking dish. Add the remaining mushrooms on top of the chicken, then top with the cheese.
  • Pour the broth into the pan. Bake for 30 minutes or until the cheese is melted and starting to brown up and the chicken cooked through.
  • Remove from the oven and let rest for about 5 minutes, serve and enjoy.

Notes

One kilo of chicken breasts will cost about 60 Baht. The cheese will cost about 180 Baht for 250 grams. For 4 servings, this is about $1.90 per serving.
Shortcut: Italian Bread Crumbs.
This recipe is for Cheesy Chicken with Mushrooms is provided by Brown Eyed Baker.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
One Pot Spaghetti
April 16, 2018 Lee
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One Pot Spaghetti

This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 4 cloves garlic, smashed and minced
  • 2 3/4 cups water
  • 1 3/4 cups tomato sauce, OR make from a shortcut, (15 oz can)
  • 1 3/4 cups diced tomatoes, drained, (15 oz can)
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • 1/4 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon sugar
  • 340 grams dry spaghetti, broken in half, (12 oz)
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • olive oil, as needed

Instructions
 

  • In a large pot on medium heat, add a splash of olive oil and when hot, add the beef, onion, and garlic. Cook and break up the beef until the beef is cooked through. Drain the fat.
  • Now add the water, tomato sauce, diced tomatoes, Italian seasoning, salt, and sugar. Bring the pot to a boil and add the spaghetti. then reduce to a simmer. Stir often and simmer until the spaghetti is tender, about 15 minutes.
  • Stir in the Parmesan cheese and parsley, serve and enjoy.

Notes

The beef will cost about 120 Baht for 500 grams. For 4 servings, this is about 94 cents per serving.
Shortcuts: Italian Seasoning, Tomato Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
S#!t in a Bowl
April 16, 2018 Lee
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S#!t in a Bowl

Catchy name! This recipe comes from a friend and sounds like a great and filling casserole. This has lots of possibilities and I will be experimenting with this one for sure. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 packet beef gravy
  • 2 cans corn, or 3 cups fresh or frozen
  • 3 cups mashed potatoes, homemade or instant
  • 3 cups mac and cheese, homemade or 1 box
  • 2 cups Cheddar cheese, shredded
  • salt and pepper, to taste

Instructions
 

  • Cook the ground beef in a non stick pan until cooked through season with salt and pepper to your liking, drain the fat.
  • While the beef is cooking, make the gravy in a small sauce pan. When the gravy is prepared and the beef is drained, add gravy to the beef and mix together, cover and set aside.
  • If using canned corn, open and drain then set aside. If using fresh corn, cook that then cut off the cob. If using frozen corn, thaw that.
  • Now make the mashed potatoes and the mac and cheese either according to the packages or certainly make from scratch.
  • Preheat your oven to 180 C (350 F), spray a casserole dish with olive oil or grease lightly with butter.
  • Add the mashed potatoes to the casserole dish and spread evenly, top with the mac and cheese, then the corn, then the beef and gravy, and top that with the shredded cheese.
  • Bake until the cheese is melted and starting to brown, I am guessing maybe 20 to 30 minutes.
  • Serve and enjoy.

Notes

I will price this when I make it, there is beef and cheeses to consider with this, I will say fair priced for now.
From good friend, Kerra Sharp, and her recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Italian Wedding Soup
April 15, 2018 Lee
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Italian Wedding Soup

Brown Eye Baker, Michelle, United States.
This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings

Ingredients
  

For the Beef Meatballs

  • 500 grams ground beef, (1 lb)
  • 1 small onion, grated
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons Italian bread crumbs, Shortcut
  • 1½ teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 2 egg whites

For the Chicken

  • 500 grams chicken breasts, (1 lb)

For the Soup

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 1-2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 clove garlic, smashed and minced
  • 12 cups chicken broth, fresh or from powder, (3 quarts)
  • ¾ cup dry spaghetti, broken into ½ inch pieces
  • 250 grams frozen spinach, thawed, water squeezed out , chopped, (8 oz)
  • salt and pepper, to taste

Instructions
 

  • First thing we need to do is make the meatballs. Add all the Beef Meatball ingredients to a mixing and mix with your hands to combine. Shape into ½ to ¾ inch meatballs, Place meatballs on a baking sheet lined with parchment paper, cover with plastic wrap and place in the fridge for about an hour.
  • For the chicken, place in a large pot and cover with water to an inch over the chicken. If you want to make the chicken broth, use skin on chicken breasts, add a sliced carrot, onion, celery, and some peppercorn, these are additional ingredients needed and NOT listed in the ingredients list. Bring the pot to a boil, then reduce to a low boil and cook until the chicken is cooked through, about 15 to 20 minutes. Remove from heat and let cool to room temp, this will provide you juicy chicken and a nice broth.
  • When the chicken is cooled to room temp, remove from the pot and shred, then set the chicken aside. Pour the broth through a strainer and set aside, discarding the contents of the strainer.
  • Now onto the soup preparation. Melt the butter in a large pot, add the onion, celery, carrot, and garlic and cook for about 10 minutes until the veggies are softened.
  • Add the broth you just made and additional broth to make it 12 cups total, or just add 12 cups of broth you made from powder. Bring to a boil and taste, reduce heat to low, taste, and adjust the seasoning with salt and pepper as desired. Simmer for about 30 minutes.
  • Carefully add the meatballs and continue simmering for about 7-8 minutes, then add the pasta and cook for another 5 minutes, then add the spinach, then add the shredded chicken.
  • Simmer for another 30 minutes to heat the chicken through. If you simmer longer the flavors will blend more. Serve.

Notes

I will price this when I make the beef meatballs. I will say fair cost for now.
Variant: 1. Add a handful or two of mushrooms, halved Straw mushrooms comes to mind, or sliced or chopped mushrooms of your choice.
* Fair Value $1.01 to $1.50 per Serving,: ITALIAN,MEATBALLS,SOUPS, STEWS, CHILI
Grilled Sausage & Cheese Sandwich
April 15, 2018 Lee
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Grilled Sausage & Cheese Sandwich

This, sounds extremely good! On my to cook list for sure!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 4-5 breakfast sausage links
  • 2 slices Cheddar cheese
  • 2 slices bread, of your choice
  • butter, as needed, softened

Instructions
 

  • Fry the sausage in a pan until cooked through.
  • Butter the bread slices on one side only. Using the same pan the sausage was cooked in, fat drained and wiped with a paper towel, or another pan that is non stick,
  • Place a slice of bread, butter side down in the hot pan, and a slice of cheese and 4-5 sausage links, then the other slice of cheese, cover with the remaining slice of bread, buttered side up.
  • Cook until golden brown on the bottom, then carefully flip and cook the other side until gold brown. Cut in half and serve.

Notes

Low cost.
Variant: 1. If using thick links, after they are cooked through, slice in half lengthwise and position on bread, first on cut side down, next cut side up, next one cut side down, etc, until the bread is covered. 2. Add a fried egg before topping with the last slice of bread.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Baked Whitefish
April 14, 2018 Lee
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Baked Whitefish

I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 whitefish fillets, skinless, boneless, about 1 kilo, (2 lbs)
  • lemon pepper, as desired
  • salt, as desired
  • paprika, as desired
  • 3 tablespoons butter, melted
  • 1/2 teaspoon lemon or lime juice
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly grease with butter a 9x13 baking dish.
  • Rinse the fillets then pat them dry, arrange fillets in the baking dish and season with the salt and lemon pepper.
  • In the small sauce pan you melted the butter in, mix in the lemon/lime juice, and the garlic. Brush this over the fillets in the baking dish.
  • Sprinkle the fish with the parsley, rosemary, and paprika.
  • Bake, uncovered, for 25 to 35 minutes or until the fish is cooked through and flakes easily with a fork.
  • Serve.

Notes

Just using Pangasius from Tesco at 86 Baht/kilo, for 4 servings, this is about 67 cents per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Extra Cheesy Grilled Cheese
April 14, 2018 Lee
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Extra Cheesy Grilled Cheese

I love a good grilled cheese sandwich, and this seems to fit the bill for cheesy, on my to make list for sure!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • 1/4 cup butter, softened, this is 1/4 standard block
  • 1 tablespoon Parmesan cheese, grated
  • 8 slices bread, your choice
  • 4 slices Provolone cheese
  • 4 slices Mozzarella Cheese

Instructions
 

  • In a small bowl, mix together the butter and Parmesan cheese.
  • Spread the butter mixture on all slices of bread, place 4 slices butter side down on wax paper, the other 4 slices, set aside butter side up.
  • Top the 4 slices that are butter side down with a slice of Provolone and Mozzarella, top that with the other 4 slices of bread and place those butter side up.
  • Heat a griddle or non stick pan, then working in batches, add a sandwich or two and cook until golden brown on the bottom, then flip and cook the other side until golden brown. Cut in half and serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Shchavel Borscht (Sorrel Soup)
April 11, 2018 Lee
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Shchavel Borscht (Sorrel Soup)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach. On my to cook list. 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 Main Dish, Soup
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 14 cups water, see Step 1
  • 500 grams pork loin chops, or chicken breasts, (1 lb)
  • 1 tablespoon salt
  • 4-5 medium potatoes, diced, skin on or off is fine
  • 1 medium onion, finely diced
  • 2 tablespoons olive oil
  • 2 eggs, lightly beaten
  • 2 bay leaves
  • 3 tablespoons fresh dill, chopped
  • 4 cups fresh sorrel, or 3 cups frozen sorrel, chopped
  • sour cream, or may, to serve, Shortcut

Instructions
 

  • If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  • Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  • Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  • When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  • While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  • After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  • When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  • Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.

Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.
Shortcut: Sour Cream.
Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.
* Best Value $1 or Less per Serving,: RUSSIAN,SOUPS, STEWS, CHILI