Author Archive
Beef & Potato Stew
October 21, 2017 Lee
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Beef & Potato Stew

Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef stew meat, or any cut, cut into bite size pieces
  • 1/4 cup all purpose flour
  • 3 tablespoons olive oil
  • 2 cups beef stock, fresh or from powder
  • 1 can diced tomatoes, fire roasted if possible, or fresh diced
  • 750 grams small potatoes, quartered
  • 1 onion, diced
  • 4 stalks import celery, diced
  • 1 cup carrots, chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 cloves garlic, smashed and minced
  • 1 bay leaf
  • salt and pepper, to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions
 

  • Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  • Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  • Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  • Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  • Serve with biscuits or bread.

Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.
Shortcut: Tenderize Beef with Tomatoes.
Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
Cabbage, Apple & Sausage Skillet
October 21, 2017 Lee
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Cabbage, Apple & Sausage Skillet

Sounds really good. On my to cook list. 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 Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams Italian sausage links, cut into 1 inch pieces
  • 1 tablespoon bacon fat
  • 1 tablespoon butter
  • 3 cups cabbage, chopped
  • 1/2 cup onion, diced
  • 1 large apple, cored, peeled, chopped
  • pinch chili powder
  • 1 tablespoon brown sugar
  • salt and black pepper, to taste

Instructions
 

  • Heat a non stick pan over medium heat with the bacon fat and when hot, add the sausage and stir occasionally to brown and cook the sausage through. when cooked, remove to a plate and drain off all but 1 tablespoon of fat from the pan, add the butter and when melted, add the cabbage, onion, apple, and season with a pinch of chili powder.
  • Cook for 5 minutes and stir in the brown sugar. Continue to cook for another 7-8 minutes or until the cabbage is wilted and everything starting to brown.
  • Add the sausage back to the pan and mix together. Cook for a few minutes to warm the sausage through. Season with salt and pepper as desired.
  • Serve.

Notes

I will price this when I source Italian sausage links. For now I will say Low cost.
Shortcut: Italian Sausage.
Variant: 1. Use bulk sausage instead of links.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Pork - Sausage
Buttery Baked Shrimp
October 21, 2017 Lee
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Buttery Baked Shrimp

This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 30 fresh large prawn or shrimp, peeled, deveined, tail removed
  • 1 1/2 cups panko breadcrumbs
  • 2 egg whites
  • 1 tablespoon milk
  • 3 tablespoons all purpose flour
  • 3 teaspoons Old Bay seasoning, OR make from a shortcut
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 200 C. Line a baking sheet with foil, lightly oil the foil or spray with a oil mister.
  • Set out 3 shallow bowls, in the 1st bowl add the flour, Old Bay seasoning, salt and pepper and mix together. 2nd bowl add the egg whites and milk and mix together. 3rd bowl add the panko.
  • Dip a prawn or shrimp in the flour, egg, then panko, and place on the prepared baking sheet. Repeat for remaining prawn. If you have an oil mister, spritz the prawn lightly with olive oil, if no mister, just lightly drizzle some olive oil over the shrimp.
  • Bake for 8 to 12 minutes, turning once, or until the prawn turn pink (sacrifice one to check) and the coating is golden brown.
  • Serve with rice or pasta.

Notes

I will price this next time I get some large prawn. I will list this as Fair Value for now.
Shortcut: Old Bay Seasoning.
Variant: 1. Use Italian breadcrumbs in place of panko.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Basic Baked Pork Chops
October 21, 2017 Lee
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Basic Baked Pork Chops

This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, bone in or boneless
  • salt and pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 220 C. Line a baking sheet with foil.
  • Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
  • Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
  • Serve with your choice of sides.

Notes

I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK
Beef, Potato & Tomato Casserole
October 21, 2017 Lee
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Beef, Potato & Tomato Casserole

Stephen Connell, United States.
This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Arabic
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • salt and pepper, as desired
  • 1 potato, sliced thin
  • 1 onion, sliced thin
  • fresh tomatoes, sliced thin
  • 1 cup beef broth, fresh or from powder

Beef Seasonings, optional and up to you

  • fresh cilantro, finely chopped
  • garlic, finely minced
  • fresh herbs, of your choice

For Additional Layers, optional

  • fresh mushrooms, sliced thin
  • bell peppers, sliced into strips

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a 8x8 inch baking pan.
  • Season the ground beef with salt and pepper as desired, as an option, mix in cilantro, garlic, or herbs of your choice. Make 4 patties with the beef and fry them in a hot skillet, flipping once, until nearly cooked through.
  • Place the patties in a single layer in the baking pan. On top of the beef, place the sliced potato, then the sliced onion.
  • If you want to add options, such as mushrooms or bell peppers, or vegetables of your choice (sliced thin), in layers on top of the onion layer. Lastly, place a layer of tomato, always the top layer, as the juices run run down through the casserole.
  • Pour in a cup of beef stock, or just water, season with salt and pepper to your liking, cover with foil and bake for 1 hour.
  • Serve.

Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.
* Fair Value $1.01 to $1.50 per Serving,: ARABIC,CASSEROLES
Bubble & Squeak
October 19, 2017 Lee
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Bubble & Squeak

This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Print Recipe
Course Main Dish, Side
Cuisine European
Servings 0

Ingredients
  

  • cold mashed potatoes, or crushed roasted potatoes

Leftover Veggies and Meat you can use

  • cabbage
  • carrots
  • peas
  • Brussels sprouts
  • green beans
  • parsnips
  • turnips
  • cauliflower
  • broccoli
  • roast beef, chopped
  • roast chicken, chopped
  • roast pork, chopped

Instructions
 

For a Whole Pan

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  • Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.

For Patties

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  • I would serve these as a side at breakfast or with pasta for a dinner.

Notes

Low cost since you are using leftovers.
Inspired by Hans Schmidt.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS
Crab Bisque
October 19, 2017 Lee
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Crab Bisque

Adapted from an internet recipe.
Sounds good, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Servings 6 servings

Ingredients
  

  • 3¼ cups milk
  • 1 can condensed cream of asparagus soup, Shortcut
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup whipping cream
  • 170 grams lump crab meat, drained, (6 oz)
  • fresh chives, chopped, for garnish

Instructions
 

  • In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  • Stir in the crab meat and warm through.
  • Serve garnished with chives sprinkled on top and crackers or bread on the side.

Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.
Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,SOUPS, STEWS, CHILI
Condensed Cream of Asparagus Soup
October 19, 2017 Lee
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Condensed Cream of Asparagus Soup

Adapted from an internet recipe.
I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Cuisine American
Servings 1 can

Equipment

  • Microwave

Ingredients
  

  • ½ - ¾ cup fresh asparagus, finely chopped
  • 1 tablespoon vegetable oil
  • 1 can evaporated milk, 385 gram can is what I use, Falcon brand
  • 1 teaspoon onion powder
  • 2 tablespoons corn starch
  • â…› teaspoon white pepper powder
  • 1 teaspoon salt
  • pinch sugar

Instructions
 

  • Place chopped and blanched asparagus and oil into a 1 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  • Add remaining ingredients and whisk until smooth.
  • Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.

Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1¼ cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
Ingredients - Condensed Soups
Oyster Chowder
October 19, 2017 Lee
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Oyster Chowder

Adapted from an internet recipe.
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 cups milk
  • 250 grams oyster meat, with liquid, (8 oz)
  • 1 small onion, finely diced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • â…“ cup flour

Instructions
 

  • In a sauce pan, add the milk and scald, which means bring it just to a boil.
  • Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  • In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  • Add the oyster liquid and stir constantly and bring to a simmer, stir in the flour and stir continuously to thicken the mixture.
  • When thickened, stir in the oysters and simmer until the edges curl, about 5 minutes, do not overcook the oysters.
  • When the milk is scalded, stir that into the chowder until well blended.
  • Serve with crackers or bread.

Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI
Red Lentil Curry (Masoor Dal)
October 18, 2017 Lee
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Red Lentil Curry (Masoor Dal)

Stephen Connell, United States.
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 cup dry split red lentils
  • ½ cup onion, finely diced
  • 1 cup fresh tomatoes, diced and drained
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 3 cups water
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

For the Tarka

  • 1½ teaspoons vegetable oil
  • ¼ cup onion, thinly sliced

Instructions
 

  • Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.

For the Tarka

  • In a small pan, heat the 1½ teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  • To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDIAN,VEGETARIAN