Author Archive
Slow Cooker Chicken Stroganoff II
October 13, 2017 Lee
2 Comments

Slow Cooker Chicken Stroganoff II

This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless, cut into strips
  • 500 grams fresh Shiitake mushroom, stems removed, sliced
  • 3 tablespoons butter
  • 1-2 packets Italian dressing mix, OR make from a shortcut
  • 1-1 1/2 cups chicken stock, fresh or from powder
  • 250-300 grams Cream cheese, 1 to 1 1/2 blocks, cubed, softened

Optional, for a thicker sauce

  • 2-3 tablespoons cornstarch
  • 1/3 cup cold water

Instructions
 

  • Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
  • Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
  • 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
  • Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.

Optional, for a thicker sauce

  • Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.

Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese.  For 6 servings, this is about 93 cents per serving.
Shortcut: Dry Italian Salad Dressing.
Variant: 1. Add some chopped long beans (green beans) for additional flavor.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Avocado Egg Salad Sandwich
October 12, 2017 Lee
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Avocado Egg Salad Sandwich

Sounds good, I will have to make these.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 7-8 hard boiled eggs, chopped
  • 1/4 cup mayo
  • 1 teaspoon lime juice
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon sea salt
  • pepper, to taste
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 ripe avocado, chopped, mash to desired consistency
  • sliced bread, for serving

Instructions
 

  • Add everything except the avocado to a medium size bowl and mix to combine. Add the avocado and mix that in.
  • Spread on bread of your choice, top with another slice of bread, enjoy.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: Add a pinch of curry powder.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Simple Thick Cut Pork Chops
October 12, 2017 Lee
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Simple Thick Cut Pork Chops

Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, 1 1/2 to 2 inches thick
  • olive oil
  • salt
  • pepper

Instructions
 

  • Preheat your oven to 200 C.
  • Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
  • Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
  • When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
  • Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
  • Serve with mashed potatoes and a vegetable for a complete meal.

Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK
Citrus Marinated Pork Chops
October 12, 2017 Lee
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Citrus Marinated Pork Chops

This sounds really good and I have some thick pork chops I am going to try this with.
Print Recipe
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • juice from 2 limes
  • juice from 2 oranges
  • 1 1/2 tablespoons balsamic vinegar
  • 2-3 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 4 pork chops, 1 inch thick
  • 1 tablespoon olive oil, plus 1 teaspoon
  • 1 tablespoon unsalted butter

Instructions
 

  • In a large baking dish (glass, do not use metal), add the pork chops in a single layer, mix together the first 8 ingredients to make the marinade, pour over the pork chops and and flip them to make sure they are coated well. Place in the fridge for 6 to 8 hours, turning them once in a while.
  • When you are ready to cook, heat a heavy pan on medium heat for two minutes, while the pan is heating, remove the pork chops from the marinade, set the marinade aside.
  • Brush the pan with 1 teaspoon of olive oil, cook pork chops for 5 minutes on each side, pour in the marinade and reduce the heat to low, cover the pan and cook for 7 minutes, turning them once.
  • Remove the pork chops and set aside. Turn the heat to medium and reduce the marinade until thickened then stir in the butter. Strain the sauce and pour over the pork chops.
  • Serve with mashed potatoes and a vegetable.

Notes

I will have to price the pork chops next time I go to the store. This probably low cost.
Variant: Double the marinade for more sauce and to cover the chops better when marinating.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PORK
Garlic Lemon Baked Chicken
October 12, 2017 Lee
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Garlic Lemon Baked Chicken

This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Print Recipe
Cook Time 40 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • chicken
  • 10-15 cloves garlic, pounded into a paste
  • olive oil
  • lemon juice

Instructions
 

  • The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
  • Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
  • Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
  • When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
  • Serve with rice or mashed potato.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Pineapple Upside Down Cake
October 12, 2017 Lee
1 Comment

Pineapple Upside Down Cake

I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 yellow cake mix, OR make from a shortcut
  • 1/2 cup butter, (1/2 block / 1 stick)
  • 3/4 cup brown sugar, packed
  • 1 fresh pineapple
  • 1 jar maraschino cherries, stems removed, or glaced cherries
  • eggs, butter or oil, as stated by the cake mix

Instructions
 

  • For this cake I used the Yellow Cake Mix shortcut and the Yellow Cake Recipe also here on the site, links to those are in the Recipe Notes section. I used a fresh pineapple so no juice from a can, so I just made the yellow cake as it is stated on this site.
  • First thing to do is prep the pineapple. Cut off the top and the bottom. Take the pineapple and stand it on its bottom, using a chef's knife, cut down the side to remove a strip of rind, follow the curve of the pineapple, continue to get all the rind off and and any of the dark spots as well. I used the pineapple in the foreground for this cake, the other two were just cut up for a plate of fruit to snack on.
  • Now turn the pineapple on its side and cut into slices about 1/4 inch thick or so. Once you have all the slices, lay a slice flat and use a pairing knife to cut the core out, very easy to do this.
  • Pineapple is now prepped, takes all of 5 minutes from start to finished rings.
  • Preheat your oven to 180 C (350 F). While it is heating, place the 1/4 cup of butter in the baking dish and put that in the oven to melt the butter. I used a 9x13 Pyrex dish. Once the butter is melted, takes just a few minutes, remove the dish from the oven, spread the butter evenly around the bottom of the dish then sprinkle the brown sugar evenly over the butter.
  • Arrange the pineapple slices on the bottom of the pan, you can make any pattern you wish. Place a cherry in the center of each ring and in the open areas if desired.
  • Here is my Homemade Yellow Cake Mix, does not look much, it is just flour, sugar, baking powder, and salt. Link is listed in Recipe Notes.
  • To the Yellow Cake Mix, you need to prepare the batter, that link is in the Recipe Notes section as well. To the Mix, you will need to add 3 eggs, 1/2 cup butter, softened, 1 1/4 cups of milk, 1 tablespoon vanilla extract. Mix by hand, no need to dirty up a electric mixer. Just mix until the batter comes together for a fluffy and moist cake.
  • Pour the batter into the pan to even cover the pineapple. Any butter that rises around the edges is perfectly fine and expected, just leave it as is, no mixing at this point, just place it in the oven for 25 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and run a butter knife around the edges, place a baking sheet over the cake and holding both the dish and baking sheet together, flip the cake over and leave the cake pan on the cake for about 5 minutes to allow the butter and brown sugar soak into the top.
  • Remove the dish, let the cake cool for about 30 minutes, serve warm or cooled completely. Store leftovers in the fridge.

Notes

Low cost.
Shortcuts: Yellow Cake Mix, Yellow Cake.
Adapted from several internet recipes.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Indonesian Style Prawn & Quail Egg Curry
October 10, 2017 Lee
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Indonesian Style Prawn & Quail Egg Curry

Adapted from an internet recipe.
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Indonesian
Servings 2 servings

Ingredients
  

  • 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
  • 10-12 hard boiled quail eggs, peeled, Shortcut
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled, grated
  • 2 red Bird's Eye chilies, finely chopped
  • 1½ teaspoons ground turmeric
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 stalk lemongrass, outer layer removed, finely chopped
  • 1¼ cups coconut milk
  • ¾ cup chicken stock, fresh or from powder
  • 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
  • spring onion, chopped, for garnish
  • cooked rice, for serving
  • olive oil, as needed

Instructions
 

  • Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  • Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  • Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  • Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.

Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: INDONESIAN,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Clam Chowder
October 10, 2017 Lee
1 Comment

Clam Chowder

This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish, Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 slices bacon, chopped, fried crispy
  • 1 carrot, halved and sliced
  • 2 stalks import celery, finely diced
  • 1 onion, finely diced
  • 4 tablespoons all purpose flour
  • 2 cups chicken or vegetable stock, fresh or from powder
  • 1-2 cups canned chopped clams, see Step 1
  • 1 bay leaf
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon tabasco sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 750 grams potatoes
  • 2 cups milk
  • 1 cup whipping cream
  • fresh cilantro, chopped, for garnish

Instructions
 

  • The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first. This is the oyster meat available at Tesco. These containers will be on ice with the fresh fish. Pour the oysters and liquid (no need to chop them as they will shrink when cooked) in a measuring cup, the amount of liquid is between 3/4 and 1 cup, I poured the liquid out to make is just 3/4 cup, and I used 3 containers for 2 1/4 cups of oysters and liquid.
  • Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  • Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  • Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  • Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.

Notes

I used 3 containers of oyster meat with liquid, 45 Baht per container, so 135 Baht for oysters. For 8 servings, this is about 50 cents per serving.
Variants: 1. Use oyster meat in place of chopped clams for the chowder base. 2. Add peeled and deveined shrimp, crab, imitation crab, whitefish, or mushrooms.
This recipe for Clam Chowder is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
October 9, 2017 Lee
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Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)

Vietnamese Foods, Vietnam.
Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 1 pork heart
  • salt, as desired
  • pepper, as desired
  • 1 cucumber
  • 1 tomato, sliced
  • 1 slice pineapple, chopped into chunks
  • 1 onion, sliced, and divided
  • cooking oil, as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon Maggi sauce, as needed
  • spring onion, chopped, for garnish

Instructions
 

  • First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  • For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  • Heat a non stick pan with a splash of cooking oil, when heated, add the ½ the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  • Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  • Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  • Garnish with chopped spring onion, serve with rice.

Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.
Shortcut: Pork Hearts 101.
* Best Value $1 or Less per Serving,: VIETNAMESE,Pork - Hearts, Kidneys, Liver
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
October 8, 2017 Lee
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Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Vietnamese Foods, Vietnam.
This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 300 grams fresh shrimp, peeled, deveined, tail removed, (11 oz)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10-12 hard boiled quail eggs, peeled
  • tiny pinch ground turmeric
  • tiny pinch paprika
  • 1 purple onion, minced
  • 2-3 tablespoons cooking oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon coconut water, or plain water
  • fresh coriander, chopped, for garnish
  • spring onion, chopped, for garnish
  • 1-2 teaspoons chili powder, optional, to taste

Instructions
 

  • Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  • Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  • When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  • Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  • Continue cooking until the sauce is thick, stirring often, remove from heat.
  • Plate with cooked rice on the side and garnish with chopped spring onion and coriander.

Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn