Author Archive
Basic Baked Eggs
November 28, 2017 Lee
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Basic Baked Eggs

Sounds great for a basic baked egg for breakfast, or as I like to do, breakfast for dinner. Only 4 ingredients as well. Looking forward to testing this out.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 eggs, chicken or duck
  • 2 tablespoons milk
  • salt and pepper, to taste

Instructions
 

  • Heat your oven to 160 C (325 F). Lightly grease with butter, two 10 ounce ramekins or two 10 ounce Pyrex dishes.
  • Crack two eggs into each ramekin, spoon milk evenly over the eggs. Sprinkle with salt and pepper as desired to taste. Place ramekins on a baking sheet.
  • Bake for 10-12 minutes or until the whites are completely set and the yolks firming up but not hard.
  • Serve with toast for a breakfast, lunch, or light dinner.

Notes

Low cost.
Variants: 1. Sprinkle shredded cheese over the top of the eggs instead of milk. 2. Use 6 ounce ramekins or Pyrex dishes and one egg each.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Baked Eggs & Spinach
November 28, 2017 Lee
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Baked Eggs & Spinach

Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 280 grams frozen spinach, thawed, chopped, squeezed dry
  • 4 eggs, chicken or duck
  • 1/4 cup chunky salsa, OR make from a shortcut
  • 1/4 cup Monterey Jack cheese, shredded or Cheddar

Instructions
 

  • Preheat your oven to 160 C (325 F). Grease with butter four 6 ounce ramekins or four 6 ounce Pyrex dishes. I have both 6 and 10 ounce Pyrex dishes so I will try both sizes to verify what is a better size to use.
  • Divide the spinach into the ramekins then press an indention in the center with the back of a spoon, about 2 inches in diameter. Place the ramekins on a baking sheet.
  • Crack and egg into each depression, top evenly with salsa then cheese.
  • Bake until whites are completely set and yolks are firming up but not yet hard, about 20 to 25 minutes depending on the temp of your oven.
  • Serve with toast for breakfast, lunch or light dinner.

Notes

Low cost.
Shortcut: Salsa.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Easy Fish Pie
November 28, 2017 Lee
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Easy Fish Pie

Adapted from an internet recipe.
Sounds wonderful, on my to cook list! This is very rewritten to make this user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pie Dish (9 inch) , or 7 x 11 inch baking pan.
  • Oven

Ingredients
  

  • 400 grams whitefish fillets, boneless, skinless, (14 oz)
  • 400 grams salmon fillets, boneless, skinless, 14 oz)
  • 200 grams shrimp, peeled, deveined, tails removed, (7 oz)
  • 4 hard boiled eggs, peeled and quartered
  • 2½ cups milk
  • 1 small onion, quartered
  • 4 cloves, not the garlic
  • 2 bay leaves
  • 1 bunch fresh parsley, chopped
  • ½ cup butter
  • ½ cup all purpose flour, pinch less
  • pinch ground nutmeg, small pinch
  • 1 kilo mashed potatoes, (2 lb)
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  • To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  • Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  • Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  • To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  • Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  • Bake for 30 minutes then let rest for 5 minutes, serve.

Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Slow Cooker Pork & Noodles II
November 27, 2017 Lee
1 Comment

Slow Cooker Pork & Noodles II

Five ingredient recipe, and this not only sounds good and easy, it is! I made this on 8 Feb 2018 and it is great comfort chow. This is a basic slow cooker and stove top recipe.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500-1000 grams pork loin, depends on how meaty you want this, (1-2 lbs)
  • 3 2/3 cups chicken broth, fresh or from powder
  • 500 grams dry egg noodles, or pasta of your choice, (1 lb)
  • salt and pepper, to taste

Instructions
 

  • Rub or mist your slow cooker with olive oil to make clean up easier. Not required but is handy.
  • Sprinkle the loin well with salt and pepper, be generous. Place the loin in the slow cooker, add 1/2 cup of water and cook on Low setting for 6 to 8 hours, or High setting for 3 to 4 hours. This is two pieces of loin, 1 kilo, I also use these and cut in half for boneless pork chops 🙂
  • Check tenderness at 6 and 3 hours respectively, if the pork shreds easily with a fork, it is done. When done, shred with two forks right in the slow cooker, nothing to fine, just good bite sized pieces.
  • 20 minutes before you want to serve, place a pot on the stove and add the broth and heat to boiling then add the noodles and cook until just tender. The stock should be mostly absorbed. If there is still liquid, go ahead and drain some of that off.
  • Use a slotted spoon and remove the pork from the slow cooker and add to the noodles.
  • Stir to combine well. If the pork is not hot enough, heat the pot on very low heat for a few minutes, add a tablespoon or so of liquid from the slow cooker to prevent sticking, this is not a soupy dish. Taste and season as needed with salt and pepper.
  • Serve with a salad for a complete meal.

Notes

Going with 1 kilo of pork loin, cost would be 115 Baht, for 6 servings, this is about 56 cents per serving.
Variants: 1. Add cooked cabbage or sauerkraut, add sliced mushrooms. 2. Stir in a cup of chicken gravy (which sounds awesome!).
Adapted from an internet recipe.
Variant 1 provided by good friend, Sheila Olson.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,PASTA,Pork - Slow Cooker
Simple Baked Chicken
November 27, 2017 Lee
1 Comment

Simple Baked Chicken

This should be called Simple and Flavorful Baked Chicken. The chili powder steps this chicken up a notch. Made on 24 June 2018 and was well liked by my wife and I.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Instructions
 

  • Preheat your oven to 230 C. Pour the olive oil in a 9x13 baking dish.
  • Place chicken in the baking dish and move them around to coat them with oil on both sides.
  • In a small bowl, add the salt, pepper, onion, garlic, and chili powders, mix together. Sprinkle mixture on both sides of the chicken, rubbing it in with your fingers for each side. Arrange the chicken in a single layer side by side.
  • Bake for 15 to 20 minutes or until juices run clear. If the chicken is large and thicker, it may take longer.
  • Remove from oven and cover with foil to rest for 5 to 10 minutes, the chicken will absorb some of the juices during this time.
  • Serve with mashed potatoes, pasta, or rice, and a vegetable for a complete meal.

Notes

For the chicken, figure about 60 Baht/four breasts, for 4 servings, this is about 44 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Hamburger Gravy
November 27, 2017 Lee
3 Comments

Hamburger Gravy

This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
5 from 2 votes
Print Recipe Pin 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 small onion, minced
  • 3 cloves garlic, smashed and minced
  • 1 1/2 cups beef stock, fresh or from powder
  • 1 beef bouillon cube
  • 1 teaspoon seasoned salt, OR make from a shortcut
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 1/4 cup beef stock, cold
  • mashed potatoes, for serving
  • olive oil, as needed

Instructions
 

  • Heat a large non stick pan (I use a pot) with a splash of olive oil, and add the onion and garlic, cook until the onion is turning translucent.
  • then add the beef, breaking it up with a spatula as it cooks. Drain any fat. To the beef, now add the 1 1/2 cups stock, bouillon cube, salt, pepper, basil, and parsley. Simmer for 10 minutes, stirring occasionally.
  • Add the 1/4 cup cold stock to a measuring cup and stir in the cornstarch. Cold makes it easier to mix without lumps. Pour this into hamburger mixture and simmer for about two minutes, stirring often, until thickened.
  • Serve over mashed potatoes with your choice of sides and enjoy.

Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.
Shortcut: Seasoned Salt.
Recipe provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF
Fish with Lemon, Butter & Caper Sauce
November 24, 2017 Lee
1 Comment

Fish with Lemon, Butter & Caper Sauce

This is a delicious fish dish! I used Pangasius for this, use any whitefish you prefer.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3-4 whitefish fillets, boneless, skinless
  • 1/4 cup tempura flour, or as needed
  • lemon pepper, as desired
  • 1/4 cup butter, divided, (1/2 stick)
  • 2 tablespoons lemon or lime juice
  • 1 teaspoon lemon or lime zest
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Three fillets rinsed and cut in half.
  • In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess. Starting to coat the fillets in this photo.
  • Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to your liking.
  • Just brown, flip, brown the other side, remove to a serving plate, cover to keep warm.
  • When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute. I was snap happy with the camera and took this photo before adding the capers.
  • Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.

Notes

I use Pangasius fillets for, 3 fillets was just under a 1 kilo so I will go with the 1 kilo rate of 123 Baht. For 4 servings, this is about 90 cents per serving.
Variants: 1. In place of whitefish fillets, this would be good on salmon or tuna. 2. In place of the capers use fresh chopped dill.
Adapted from an internet recipe. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Whitefish Poached in Court Bouillon
November 22, 2017 Lee
1 Comment

Whitefish Poached in Court Bouillon

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.
Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This is excellent fish and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine French
Servings 4 servings

Ingredients
  

For the Poached Fish

  • 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
  • 8 cups water
  • 1 tablespoon salt
  • 4 cloves garlic, smashed and minced
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon olive oil
  • lemon or lime slices, for garnish if desired

For the Potato Side Dish

  • 500 grams potatoes, cut into 1 to 1½ inch pieces, (1 lb)
  • pinch saffron threads, if desired, 5-6 threads

Instructions
 

  • Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  • In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  • Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.

For the Potatoes

  • Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, add an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  • When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  • Drain potatoes, plate with the fish, serve and enjoy.

Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FRENCH,FISH - ALL,Fish - White Fish
Mayo Variations
November 22, 2017 Lee
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Mayo Variations

Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Print Recipe
Cuisine American
Servings 0

Ingredients
  

Fresh Herb Mayo

  • 3 1/2 cups mayo
  • 1 1/2 tablespoons fresh parsley, chopped
  • 2 teaspoons fresh tarragon, chopped
  • 1 teaspoon fresh thyme, chopped

Caper Dijon Mayo

  • 3 1/2 cups mayo
  • 1/4 cup capers, drained and chopped
  • 1 tablespoon Dijon mustard

Horseradish Mayo

  • 3 1/2 cups mayo
  • 1/4 cup horseradish, fresh grated or drained prepared
  • 2 teaspoons lemon or lime juice
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper

Chili Lime Mayo

  • 3 1/2 cups mayo
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 teaspoons honey
  • 2 teaspoons chili sauce

Bacon Chive Mayo

  • 3 1/2 cups mayo
  • 3 slices bacon, cooked crispy and finely chopped
  • 1 1/2 tablespoon chives, chopped

Instructions
 

  • For each variation, just stir in the ingredients, cover and store in the fridge until use.

Notes

Low cost.
Adapted from an internet recipe.
CONDIMENTS
Sausage Gravy Breakfast Pizza
November 20, 2017 Lee
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Sausage Gravy Breakfast Pizza

Nikki Reid, United States.
This sounds extremely good! This was shared by a friend in the US. You are going to do a little work here but I think the results will be well liked. This is on my to cook list and soon! Links to the Shortcuts are listed in the Notes section. Read the shortcut for the sausage to make the optimum sausage.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 12 inch breakfast pizza

Equipment

  • Pizza Pan (12 inch)
  • Oven

Ingredients
  

For the Breakfast Sausage

  • 500 grams ground pork, (1 lb)
  • ¾ teaspoon ground sage
  • â…› teaspoon salt
  • ½ teaspoon black pepper
  • ½ tablespoon brown sugar
  • â…› teaspoon red pepper flakes
  • pinch ground cloves
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • â…› teaspoon ground nutmeg

For the Gravy

  • 500 grams breakfast sausage, (1 lb)
  • 4 tablespoons butter
  • 1½ cups evaporated milk
  • 1½ cups water
  • ¼ cup all purpose flour
  • salt and pepper, to taste

For the Pizza Dough

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

To Assemble

  • 1 cup Pepper Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded, or 2 cups if no Jack cheese
  • 3-4 spring onions, sliced
  • 6 eggs

Instructions
 

For the Breakfast Sausage

  • First thing we need to do is make the sausage. Very easy, just mix together all the Breakfast Sausage ingredients in a mixing bowl. Mix well. Cover and refrigerate while you prepare the rest, best to make this and refrigerate overnight to allow the flavors to blend.
  • Fry the sausage in a non stick pan, breaking it apart with your spatula until browned and cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan. Drain sausage on paper towels and set aside.

For the Pizza Dough

  • Preheat your oven to 220° C (425° F).
  • Next, we need to make the pizza dough. This is my thin crust pizza dough, the pre-baking has never failed me for a crust fully cooked through.
  • Add the flour into a 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 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.
  • I use a 12 inch pizza pan, sprinkle some corn meal around on the pan, the place the ball of dough in the center. 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.
  • Bake the crust for 4 minutes, then rotate the pan 180 degrees and bake for 3 more minutes. Remove pan and set aside.

Let's Make This

  • Sausage is made, crust is made, let's make the eggs then the gravy and get this pizza baked.
  • For the gravy, using the Gravy ingredients, Add butter to hot pan and melt together with sausage fat. Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. You want a thick gravy for this dish, after all, you are making a pizza. Set pan aside.
  • Now prepare the eggs, crack all the eggs into another non stick pan, season with salt and pepper as desired. Cook and fold to scramble until just set, remove from heat.
  • Take your pre-baked pizza crust and spread out the gravy evenly. Top with the scrambled eggs, then sprinkle on the shredded cheese, top that with the spring onion.
  • Place in the oven for 15 to 20 minutes or until the top is nicely melted and just starting to brown up.
  • Slice, serve, and enjoy.

Notes

Figure about 50 Baht for the pork, another 100 Baht for the cheese. Figuring 4 servings, this is about $1.10 per serving. I will verify this when I make it.
Shortcuts: Breakfast Sausage, Sausage Gravy, Pizza Dough, Italian Seasoning.
* Fair Value $1.01 to $1.50 per Serving,BREAKFAST (for dinner!),PIZZA