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Greek Salad & Dressing
December 27, 2017 Lee
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Greek Salad & Dressing

Sounds really good, on my to make list.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine Greek
Servings 4 servings

Ingredients
  

For the Salad

  • 2 cups cherry tomatoes, halved
  • 1 cucumber, sliced in half, seeded, sliced into half moons
  • 1 cup pitted black olives, or kalamata olives if you have them
  • 1/2 red onion, thinly sliced
  • 3/4 cup Feta cheese, crumbled

For the Dressing

  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon dried oregano
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste

Instructions
 

  • In a large mixing bowl, whisk together the vinegar, juice, and oregano. When combined, slowly whisk in the olive. Taste and season with salt and pepper as desired.
  • To the large mixing bowl, add the tomatoes, cucumber, olives, and red onion and toss to coat well.
  • Fold in the Feta cheese, cover and refrigerate for 1-2 hours before serving.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Bacon, Egg & Swiss Salad
December 27, 2017 Lee
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Bacon, Egg & Swiss Salad

This sounds very good, and even has a warm bacon dressing. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Salad

  • 7 slices bacon
  • 6 slices Swiss cheese, cut into strips
  • 4 hard boiled eggs, chicken or duck, quartered
  • 1 head romaine, torn, or lettuce of your choice
  • 1/4 cup chives, chopped
  • black pepper, to taste

For the Dressing

  • 1 slice bacon, chopped into 1/2 inch pieces
  • 1 clove garlic, smashed and minced
  • 1 shallot, diced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. Lay the 7 slices of bacon on the parchment, bake until crispy, 20 to 25 minutes. Remove from oven and chop into bite size pieces, set aside.
  • While the first seven slices of bacon are baking, heat a medium size pan on medium heat and fry the 1 piece of bacon to start making the dressing. Cook until crisp, then add the garlic and shallot. cook until the shallot is soft, about 2 minutes or so. Remove the pan from the heat and whisk in the salt, mustard, vinegar, and olive oil.
  • On a large platter, or using 4 serving bowls, add the lettuce, then bacon, then eggs.
  • Return the dressing to low heat just to warm it then drizzle over the salad. Garnish with the chives and some black pepper as desired.
  • Serve as a lunch or light dinner.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Cilantro Lime Shrimp Salad
December 27, 2017 Lee
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Cilantro Lime Shrimp Salad

Sounds really nice, and low cost overall. On my to prepare list for sure.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Salad

  • 1 large head romaine, or 2 medium, chopped
  • 1 kilo shrimp, peeled, deveined, tails removed, cooked
  • 2 avocados, pitted, cut into large pieces
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons red onion, diced

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1 clove garlic, smashed and finely minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions
 

  • All of the Salad ingredient to a large bowl and toss together. Feel free to use a lettuce of your choice.
  • In a smaller mixing bowl, whisk together the Dressing ingredients. Season to taste with salt and pepper. You can use 1/2 teaspoon of garlic powder in place of the clove of garlic.
  • Add the dressing to the salad and toss to coat everything. Serve.

Notes

Low cost.
Adapted from an internet recipe.
Sides - Salads
Dill Pickle Dip
December 26, 2017 Lee
1 Comment

Dill Pickle Dip

This recipe is from a friend, and it is excellent! On my Go-To list now!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 500 grams Cream cheese, softened, two standard blocks, (16 oz)
  • 500 grams dill pickles, chopped, OR make from a shortcut, (16 oz)
  • splash pickle juice, to taste
  • 250 grams thin sliced beef, chopped, (9 oz)

Instructions
 

  • Mix together the cream cheese and beef.
  • Mix in the pickles and juice, cover and place in the fridge to chill for at least 2 hours.
  • Serve with crackers.

Notes

I will price this when I make it to determine how many servings. I will say fair cost right now.
Shortcut: Quick Fridge Dill Pickles.
Variants: 1. Substitute thin sliced ham, smoked ham, or turkey for the beef. 2. Serve on toast. 3. Use as a filling in a sandwich (I can see myself doing that).
Recipe and photo provided by good friend, Amy Weckerly Shanks, and the original recipe is here.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,APPETIZERS / SNACKS
Make Ahead Greek Pasta Salad
December 25, 2017 Lee
2 Comments

Make Ahead Greek Pasta Salad

This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine Greek
Servings 4 servings

Ingredients
  

For the Salad

  • 1-1 1/4 cups dry maccheroni pasta, macaroni, or spiral pasta
  • 3 cups fresh mushrooms, sliced, button, white Shimeji, Shiitake is ok
  • 15 cherry tomatoes, halved
  • 1 cup red bell pepper, sliced
  • 1/2 cup spring onions, sliced thick
  • 1/2 can pitted black olives, halved
  • 3/4 cup Pepperoni, cut into strips
  • 3/4 cup Feta cheese, crumbled

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon sugar

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
  • While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
  • After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
  • Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
  • Serve as a side, or in my opinion, as a main dish as that is what I will probably do.

Notes

I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.
Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA,Sides - Salads
Paul Prudhomme’s Blackened Steak Seasoning
December 21, 2017 Lee
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Paul Prudhomme's Blackened Steak Seasoning

Drew Padilla, United States.
This is a copycat recipe for a popular seasoning mix in the US.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 0

Equipment

  • Mortar & Pestle

Ingredients
  

  • ½ tablespoon paprika
  • ½ tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper, or to taste
  • ¾ teaspoon white pepper
  • ¾ teaspoon black pepper
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon fennel seeds

Instructions
 

  • Mix together the first 8 ingredients in a small bowl.
  • Place the last 3 ingredients (thyme, oregano, and fennel seeds) in a mortar and use a pestle to lightly crush and release the oils, do not use a food processor. Add this to the bowl and mix with the other ingredients.
  • Use as a rub on steaks prior to grilling.
Ingredients - Spice Mixes
Paul Prudhomme’s Blackened Fish Seasoning
December 21, 2017 Lee
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Paul Prudhomme's Blackened Fish Seasoning

Drew Padilla, United States.
This is a copycat recipe for a popular seasoning mix in the US.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • ½ tablespoon paprika
  • ½ tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper, or to taste
  • ¾ teaspoon white pepper
  • ¾ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 teaspoons salt

Instructions
 

  • Mix everything together in a small bowl, store in an airtight container, use as a rub on salmon, tilapia, etc. prior to cooking.
Ingredients - Spice Mixes
Wonton Soup
December 21, 2017 Lee
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Wonton Soup

This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

For the Wontons

  • 300 grams ground pork
  • 2 teaspoons soy sauce
  • 2 teaspoons chives, thinly sliced
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, smashed and minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sesame oil
  • 1 package wonton wrappers, more as needed
  • 1/4 cup water

For the Soup

  • 4 cups chicken stock, fresh or make from powder
  • 2 inches fresh ginger, peeled
  • 2 teaspoons soy sauce
  • 2 cloves garlic, peeled
  • 1/4 teaspoon sesame oil
  • 2 tablespoons spring onion, sliced, for garnish

Instructions
 

For the Wontons

  • Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
  • For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
  • For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
  • For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.

For the Soup

  • Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
  • Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: CHINESE,SOUPS, STEWS, CHILI
Shrimp Spaghetti Carbonara
December 21, 2017 Lee
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Shrimp Spaghetti Carbonara

Adapted from an internet recipe.
I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 500 grams dry spaghetti, (1 lb)
  • 2 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1½ cups Parmesan cheese rind, grated. plus more for garnish
  • coarsely ground black pepper, as needed
  • 250 grams bacon, cut into ½ inch slices, (8 oz)
  • 500 grams fresh shrimp, peeled, deveined, tails removed, (1 lb)
  • ¼ cup fresh parsley, chopped, plus more for garnish

Instructions
 

  • Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
  • While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up cooking spaghetti.
  • Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add ¼ cup of the pasta water you reserved.
  • Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
  • Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
  • Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, use two sets of tongs if needed, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in. (If the eggs scramble, the taste will still be excellent, just not very photogenic.)
  • Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.

Notes

Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.
* High Cost $1.51+ per Serving,: ITALIAN,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Crock Pot Chicken Adobo
December 21, 2017 Lee
3 Comments

Crock Pot Chicken Adobo

Slow Cooker Kitchen, Gwen, United States.
Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo.
Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine Filipino
Servings 6 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 750 grams chicken thighs, boneless, skinless, (1½ lb)
  • 1 medium onion, diced
  • 8 cloves garlic, minced
  • ½ cup vhite vinegar
  • ¾ cup soy sauce
  • 1 teaspoon black peppercorns
  • 3 bay leaves

Instructions
 

  • Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
  • Slice the chicken into 1 to 1½ inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed, whole thighs.)
  • Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
  • To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
  • Remove the bay leaves, serve with rice.

Notes

Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.
Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,Chicken - Slow Cooker