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Ham & Potato Corn Chowder
November 15, 2017 Lee
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Ham & Potato Corn Chowder

Sounds really, lots of ways you can change this up to make it different each time.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons butter
  • 1 onion, diced
  • 1-2 carrots, diced
  • 2 stalks import celery, diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all purpose flour
  • 2 cups chicken broth, fresh or from powder
  • 2 cups milk
  • 750 grams potatoes, skin on, diced
  • 250 grams ham, diced
  • 1 cup corn, fresh, frozen (thawed), or canned
  • salt and pepper, to taste

Instructions
 

  • Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  • Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  • Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  • Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  • Serve.

Notes

Low cost.
Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Pickle Deviled Eggs
November 15, 2017 Lee
1 Comment

Pickle Deviled Eggs

I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 deviled eggs

Ingredients
  

  • 6 hard boiled eggs, chicken or duck
  • 3 tablespoons mayo
  • 1 tablespoon dill pickle juice
  • 2 teaspoons fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup dill pickles, chopped
  • salt and pepper, to taste
  • paprika, for garnish
  • dill pickles, sliced, for garnish
  • fresh dill, finely chopped, for garnish

Instructions
 

  • Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  • Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  • To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  • Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a little sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mexican Scrambled Eggs
November 15, 2017 Lee
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Mexican Scrambled Eggs

Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 6 eggs, chicken or duck
  • 1/2 cup coconut milk
  • 1/4 teaspoon Thai chili powder, For the US brands, 1 tsp is fine
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons cooking oil, coconut oil would be ideal
  • 1/2 onion, diced
  • 1/4 cup red bell pepper, diced
  • 2-3 plum tomatoes, diced
  • salt and pepper, to taste

Instructions
 

  • In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  • Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  • Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  • Serve with toast and bacon.

Notes

Low cost.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Peanut Butter Sandwich Cookies
November 15, 2017 Lee
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Peanut Butter Sandwich Cookies

Sounds really good, and easy with minimal ingredients. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 6 sandwich cookies

Ingredients
  

For the Cookies

  • 1 cup sugar
  • 1 cup peanut butter
  • 1 egg

For the Filling

  • 1/4 cup butter, (1/2 stick)
  • 1/4 cup peanut butter
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions
 

  • Preheat your oven to 180 C. Line a baking sheet with parchment paper.
  • In a mixing bowl, add the sugar and egg and mix until creamy using an electric mixer. Add the peanut butter and mix together well.
  • Form 1 inch balls of dough, a small ice cream scoop would be ideal, or just use two spoons. Place on the parchment paper, goal is 12 balls.
  • Slightly flatten each ball with the back of a fork, then again at a 90 degree angle to make the crisscross pattern.
  • Bake for 12 minutes, remove and let cool for 1-2 minutes on the sheet.
  • Make the filling by adding the butter and peanut butter to a mixing bowl and beat with a electric mixer until smooth, slowly add in the powdered sugar and beat until smooth. Mix in the milk 1 tablespoon at a time to achieve the desired consistency.
  • Spread a tablespoon of filling on the bottom side of a cookie, top with another cookie, bottom side on the filling. Repeat for the remaining cookies, serve.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Potato & Broccoli Cheese Soup
November 14, 2017 Lee
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Potato & Broccoli Cheese Soup

Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 cups chicken broth, fresh or from powder
  • 1-2 large carrots, diced
  • 4 medium potatoes, diced
  • 1 teaspoon onion powder
  • 2 small heads broccoli, chopped small plus stem
  • 3 tablespoons butter
  • 1/3 cup all purpose flour
  • 3 1/2 - 4 cups milk
  • 4 cups Cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon garlic pepper
  • 6 slices bacon, chopped and cooked crispy

Instructions
 

  • In a large pot, add the broth, carrots, potatoes, and onion powder. Bring to a boil and reduce to a simmer, cook for about 10 minutes.
  • While that is cooking, prep the broccoli, at 10 minutes, add that and cook for another 10 minutes.
  • While the soup is cooking, heat a medium pot and melt the butter, whisk in the flour and cook for a minute or two, always whisking, until the mixture is golden brown. Then whisk in the milk and whisk and cook for about 5 minutes until thickened.
  • Add the cheese and stir until mixed in and melted, add the salt and garlic pepper. Pour the cheese sauce into the soup, stir while doing this. Mix well.
  • Ass more milk to thin for a thinner soup. Taste and adjust salt and pepper to your liking.
  • Serve bowls topped with the bacon.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Easy Chicken Tetrazzini II
November 14, 2017 Lee
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Easy Chicken Tetrazzini II

Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Chicken & Broth

  • 3 chicken breasts, boneless, skin on
  • 1 carrot, cut into 4 or 5 pieces
  • 1 onion, quartered
  • 1 stalk import celery, cut into 4 or 5 pieces
  • 7 cups water

Remaining Ingredients

  • 300 grams dry spaghetti, or fettuccine
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup Parmesan cheese, grated

Instructions
 

  • To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  • Once cooled, remove the chicken to a cutting board.
  • Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  • Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  • Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  • While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  • In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  • Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  • Layer half the chicken on top.
  • Spread half the soup mixture on the top.
  • Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  • Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.

Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA
Garlic & Pepper Blue Prawn
November 14, 2017 Lee
3 Comments

Garlic & Pepper Blue Prawn

Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Thai
Servings 0

Ingredients
  

  • blue prawn
  • black pepper, as needed
  • 8 cloves garlic, smashed and peeled, no need to mince
  • cooking oil, as needed

Instructions
 

  • This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
  • To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
  • Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
  • Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
  • Remove from the pan to a platter and serve with rice.

Notes

I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.
Family has been making these for many years like this.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Hash Brown Casserole
November 13, 2017 Lee
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Hash Brown Casserole

Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Side
Cuisine American
Servings 20 servings as a side

Ingredients
  

  • 4 slices bacon, cut into 1/2 in pieces
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 kilos potatoes, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 cup sour cream, OR make from a shortcut
  • 1 1/4 cups Edam cheese, shredded

Instructions
 

  • If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
  • If using frozen hash browns, thaw and drain those.
  • Heat your oven to 190 C. Get out a 9x13 baking dish,
  • Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
  • In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
  • Bake for 40 to 45 minutes, uncovered, or until heated through.
  • Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.

Notes

Low cost.
Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Meatballs & Gravy II
November 13, 2017 Lee
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Meatballs & Gravy II

Sounds very nice, and tasty. On my to cook list for sure. 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 Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef
  • 250 grams ground pork
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1/4 cup bread crumbs, OR make from a shortcut
  • 1/4 cup onion, finely diced
  • 1/4 cup bell pepper, finely diced
  • 1 tablespoon ketchup
  • 2 tablespoons fresh parsley, chopped
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil, or bacon fat
  • 1/2 cup beef stock, fresh or make from powder
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions
 

  • In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  • When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  • Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  • When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  • Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.

Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.
Shortcut: Bread Crumbs.
Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,MEATBALLS
Whitefish & Capers
November 12, 2017 Lee
1 Comment

Whitefish & Capers

This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2-3 whitefish fillets, cut in half to make 4-6 pieces
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 3 cloves garlic, smashed and minced
  • 1/4 cup unsalted butter
  • 1 tablespoon capers, with juice
  • black pepper, to taste

Instructions
 

  • Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
  • Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
  • Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
  • Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.

Notes

Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish