Author Archive
Taquería-Style Pickled Jalapeños & Carrots
October 29, 2017 Lee
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Taquería-Style Pickled Jalapeños & Carrots

Stephen Connell, United States.
These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine Mexican
Servings 2 pints

Ingredients
  

  • 8-10 jalapeno peppers, cut into ¼ inch slices
  • 2-3 carrots, peeled, cut into ¼ inch slices
  • 1 onion, quartered, cut into thin slices
  • 4-6 cloves garlic, lightly chopped
  • splash olive oil
  • 1½ cups white vinegar
  • 1 cup water
  • 1 tablespoon sea salt
  • ½ teaspoon oregano, Mexican type if you have that
  • 8-10 black peppercorns, cracked
  • 1 bay leaf

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  • Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  • Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
: MEXICAN,CONDIMENTS
Meatballs & Gravy I
October 28, 2017 Lee
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Meatballs & Gravy I

This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Course Appetizer, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 2 - 2 1/2 kilos Italian meatballs, see Step 1
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 cups sour cream, OR make from a shortcut
  • 3/4 cup water

Instructions
 

  • You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (golf ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
  • In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
  • Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
  • The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
  • If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
  • For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.

Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.
Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,MEATBALLS
Cucumber Salad II
October 28, 2017 Lee
1 Comment

Cucumber Salad II

This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 medium cucumbers, thinly sliced
  • 1/3 cup white vinegar, or cider vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • fresh dill, chopped, for serving

Instructions
 

  • In a measuring cup, add the vinegar, water, sugar, salt, and pepper, and mix together (see, instead of using another bowl to mix everything, you just saved yourself from washing another item). Pour the mixture into a small container. I used a plastic box.
  • I used my mandolin placed right on the box with the liquid. I used 4 small cucumbers as shown. Or you can just slice with a knife and add the cucumber slices to the liquid and mix.
  • Cover and place in the fridge for at least 3 hours to chill and blend the flavors.
  • When ready to serve, drain the cucumbers, sprinkle on some chopped dill and mix in, serve as a side dish.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Old Fashioned Mac & Beef Casserole
October 28, 2017 Lee
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Old Fashioned Mac & Beef Casserole

Sounds like a good hearty meal. This dish can be changed in many ways to make it different each time. On the to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups dry macaroni
  • 500 grams ground beef
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh Jalapeno pepper, minced
  • 3 cloves garlic, smashed and minced
  • 1 1/2 teaspoons paprika, smoked if available
  • 1 teaspoon dried thyme
  • 1 cup onion, diced
  • 1 tablespoon all purpose flour
  • 1 cup tomatoes, diced
  • 1 cup evaporated milk
  • 120 grams Mozzarella Cheese, shredded
  • 120 grams Cheddar cheese, shredded
  • salt, to taste
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper

Instructions
 

  • Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  • In a pot of salted water, cook the macaroni to just tender, drain.
  • In another pot, heat the butter then saute the garlic, thyme, jalapeno pepper, and paprika for about a minute, then add the onion and saute until just translucent.
  • Add the ground beef and season with salt and both types of pepper. Cook until the beef is no longer pink and browned. Sprinkle in the flour and mix in and cook for another minute or two.
  • Add the tomatoes and cook for a few minutes to soften them up then add the macaroni then the milk, stir and mix well, adjust salt and pepper to taste. Stir in half the cheeses.
  • Pour into the prepared baking dish, top with remaining cheese. Bake uncovered for 20-30 minutes or until heated through and the top is starting to brown.
  • Remove from oven, let rest for 5 minutes, serve.

Notes

For the beef figure about 150 Baht for 500 grams. For 6 servings, this is about 75 cents per serving.
Variants: 1. Change the cheese to Swiss or a 4 cheese blend. 2. Change the meat to ground chicken or ground pork. 3. Add chopped bell pepper. 4. Add sliced mushrooms. 5. Instead of baking, just prepare on the stove.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
Beef & Spinach Stew
October 28, 2017 Lee
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Beef & Spinach Stew

Stephen Connell, United States.
This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Arabic
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 kilo frozen spinach, thawed, drained, and chopped, (2 lbs)
  • 1 bunch fresh cilantro, chopped
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cumin
  • salt and pepper, as desired
  • lime or lemon juice, as desired
  • cooked rice, as needed for serving
  • olive oil, as needed

Instructions
 

  • In a large pot, heat a splash of olive oil then add the onion and garlic, cook until the onion is translucent. Add the beef and brown that until just cooked through, breaking it up and stirring with the spatula.
  • Add spinach and stir in, season with salt and pepper as desired, add the cumin and allspice. The spinach will wilt down. When wilted and tender, remove from heat.
  • Serve over rice with a squeeze or splash of lemon or lime juice over the top.

Notes

Figure 150 Baht for the beef. For 4 servings this is about $1.10 per serving.
* Fair Value $1.01 to $1.50 per Serving,: ARABIC,BEEF
African Spinach Stew with Chicken & Shrimp
October 27, 2017 Lee
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African Spinach Stew with Chicken & Shrimp

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water, and chop.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine African
Servings 8 servings

Ingredients
  

  • 1 kilo frozen spinach, thawed, water squeezed out, chopped, (2 lbs)
  • 5 cups tomatoes, chopped
  • 1 cup onion, chopped
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1½ cups shrimp, peeled, deveined, tails removed
  • 2 chicken breasts, cut into 1 inch slices
  • ¼ teaspoon ground white pepper
  • salt, as needed

Instructions
 

  • For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  • In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  • Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  • Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  • Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  • Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  • Serve warm with rice, or even pasta.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
 
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken & Shrimp Fried Rice, African Style
October 26, 2017 Lee
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Chicken & Shrimp Fried Rice, African Style

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.
This sounds absolutely delicious! On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine African
Servings 10 servings

Equipment

  • Rice Cooker
  • Mortar & Pestle

Ingredients
  

  • 2½ cups dry white rice, basmati works well
  • 1½ cups fresh shrimp, peeled, deveined, tails removed
  • 500 grams chicken breast, cut into 1 inch slices, (1 lb)
  • 5 cloves garlic, peeled
  • 1 inch ginger, peeled
  • 1 sprig fresh parsley
  • ½ teaspoon ground white pepper
  • 2 bay leaves
  • ½ teaspoon curry powder
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1 cup onion, diced
  • 1 spring onion, chopped
  • 1-2 carrots, chopped, 1 large or 2 small
  • handful fresh long beans, chopped, hand full chopped, not a full bundle
  • ¾ cup sweet corn, fresh cooked, frozen, or canned
  • ¾ cup sweet peas, fresh cooked, frozen, or canned
  • salt, to taste

Instructions
 

  • Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  • Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  • In a mixing bowl, add the shrimp, season with a pinch of salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  • Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  • Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  • Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  • Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Perfect Hard Boiled Duck Eggs
October 23, 2017 Lee
3 Comments

Perfect Hard Boiled Duck Eggs

Adapted from an internet recipe.
I tested this yesterday, 8 Nov 2017, times stated are 100% correct, this will be the only recipe I will use to hard boil duck eggs. This applies to duck eggs only, not chicken or quail, I have a links for hard boiled chicken and quail eggs listed in the Notes section.
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Cuisine American
Servings 0

Ingredients
  

  • duck eggs, older eggs are better, room temp

Instructions
 

  • The amount of eggs is up to you but I normally make batches of hard boiled eggs that will fit in a single layer in the pot at a time.
  • Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat.
  • When the water starts to boil, jiggling the eggs around, also called a rolling boil, continue to boil for 1 minute, then turn off the heat, leave on the same burner, and cover for 19 minutes without lifting the lid. If you have very large duck eggs, leave covered for 21 minutes.
  • At the 19 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  • Now turn off the water and let the eggs sit in the water for about 15-20 minutes. To peel the eggs, first hold an egg pointy end upwards, and tap the lower end on the counter, then tap the egg all over, start to peel from the flatter end, where you tapped first. I cooked 6 eggs to test this, each one perfect, peeled easily, yolk prefect consistency.

Notes

Eggs are low cost, about 6-7 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Chicken Eggs.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Duck
Classic Meatloaf
October 23, 2017 Lee
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Classic Meatloaf

This is the basic meatloaf that is a staple for many folks. I like meatloaf so I will have to make this. Lots of ways to change this up each time you prepare this, read the Variants in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef
  • 3/4 cup quick cooking rolled oats, uncooked
  • 3/4 cup onion, finely diced
  • 1/2 cup tomato ketchup
  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat your oven to 180 C.
  • Add all ingredients to a large mixing bowl, using a large sturdy spoon, mix thoroughly but gently, you are not trying to make a cake batter here. An overly worked meatloaf may result in a tougher meatloaf.
  • Place the mixed beef in a 7x11 baking dish and shape into a loaf. Bake for 50-56 minutes or until no longer pink in the center and juices run clear. For meatloaf I use a thermometer to verify the minimum safe temp, for ground beef, you want a minimum of 71 C or 160 F. When done, remove from oven.
  • Let the meatloaf rest for 5 minutes, then slice and enjoy.

Notes

For the beef, figure about 200 Baht. For 6 servings, this is about 98 cents per serving.
Variants: 1. Instead of using ketchup, us V8 juice. 2. Before baking, a mixture of ketchup, brown sugar, and mustard spread over the top. 3. About 10 minutes before the meatloaf is done, spread some V8 juice over the top and continue to bake until done. 4. Add diced bell pepper. 5. Replace the oats with crushed butter crackers. 6. Add chopped mushrooms.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Fried Dill Pickles
October 22, 2017 Lee
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Fried Dill Pickles

I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 1 quart dill pickles, OR make from a shortcut
  • 3 cups buttermilk, OR make from a shortcut
  • 3 cups yellow cornmeal
  • 1 teaspoon salt, optional

Instructions
 

  • Cut the dill pickles in spears by quartering them lengthwise. Wrap in paper towels to remove any moisture, after all, you will be deep frying these.
  • Place the cornmeal in a shallow dish and mix in the salt if desired. Place the buttermilk in another shallow dish. Heat a large heavy skillet or dutch oven with at least an inch of any neutral tasting cooking oil.
  • Dredge pickle spears in buttermilk, then cornmeal, then buttermilk again, then cornmeal again, then fry for about 2 minutes to golden brown.
  • Serve with Ranch dressing, horseradish sauce, or ketchup for dipping.

Notes

Low cost.
Shortcuts: Buttermilk, Refrigerator Pickles.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS