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Chicken & Mushroom Stir Fry
October 8, 2017 Lee
2 Comments

Chicken & Mushroom Stir Fry

This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 chicken breast, boneless, skinless
  • 1 can Straw mushrooms, or 2 cups fresh
  • 1 teaspoon soy sauce
  • 1 teaspoon corn flour
  • 2 tablespoons cooking oil
  • 1 red onion, sliced
  • 1 inch piece of ginger, julienned
  • 1/2 teaspoon black pepper
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 1/4 cup water
  • pinch salt
  • cooked rice, for serving

Instructions
 

  • Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  • Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  • Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  • Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  • Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  • Season with salt to taste, serve with rice.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Skillet Pasta Limone
October 7, 2017 Lee
1 Comment

Skillet Pasta Limone

Simply delicious, and the beauty of this, it is all cooked at one time, in one skillet or a pot, how easy is that. Serve as a main or side dish. On my to cook list.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams dry spaghetti, break in half
  • 2 leeks, thinly sliced, rinsed well
  • 2 cloves garlic, thinly sliced
  • 1 lemon juice and zest, or a lime, for serving
  • 3 sprigs basil, plus more for serving
  • 1 teaspoon sea salt
  • 3/4 teaspoon black pepper, plus more for serving
  • 1 cup Parmesan cheese, grated, for serving
  • 4 1/2 cups water

Instructions
 

  • You can use a heavy walled pot or a large deep skillet for this dish, either will work well. I used my pressure cooker pot due to being thick walled.
  • Slice and rinse the leeks several times, reason for this is the way leeks grow, they can have sand in between the layers as it grows.
  • To a large deep, non stick skillet or pot, add the water, pasta, leeks, garlic, lemon zest, basil, salt, and pepper.
  • Bring to a boil then reduce to a high simmer and cook, stirring often, until the water is nearly gone and the pasta is cooked to tender, about 15 minutes.
  • Squeeze in the lemon juice and grated cheese and toss to combine.
  • Serve, garnish with chopped basil and lemon zest. Serve as a main or side dish.

Notes

Low cost.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA,SIDES
Sipo Egg II
October 7, 2017 Lee
1 Comment

Sipo Egg II

Panlasang Pinoy, Vanjo Merano, United States.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 25-30 hard boiled quail eggs, peeled, Shortcut
  • 1 onion, diced
  • 1 clove garlic, minced
  • ¼ cup butter
  • 1 tablespoon cooking oil
  • 3 cups frozen mixed vegetables, peas and carrots, thawed
  • ¾ cup water
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup cashews, roasted
  • ½ cup whipping cream
  • salt and pepper, as desired, to taste

Instructions
 

  • In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  • Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
  • Then add the carrots and peas and stir often and cook for 3 minutes.
  • Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  • Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  • Serve as a side with any dish.

Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Sipo Egg I
October 7, 2017 Lee
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Sipo Egg I

Adapted from an internet recipe.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 4 cups frozen mixed vegetables, peas, carrots, corn, thawed
  • ½ cup cashews, raw or roasted, your choice
  • 18-20 hard boiled quail eggs, peeled, Shortcut
  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup chicken stock, cold
  • 3 tablespoons corn starch
  • 2 teaspoons sesame oil
  • salt and white pepper, to taste
  • 3 tablespoons butter

Instructions
 

  • In a measuring cup add the cold stock and mix in the corn starch, set aside.
  • In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  • Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  • Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish or a light main dish.

Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Mushroom Rice II
October 7, 2017 Lee
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Mushroom Rice II

Stephen Connell, United States.
This is an excellent seasoned rice side dish, very flavorful. You can prepare this on the stove top or using a rice cooker. I prepared this on 17 Mar 2022 using my rice cooker and this was very much liked by the family, with no leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine Asian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry long grain rice, Basmati or Jasmine would be great
  • 2¼ cups stock, chicken or mushroom are good choices
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 200 grams fresh mushrooms, button, Cremini, Shiitake are perfect, (7 oz)
  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 1 cup spring onion, sliced
  • salt and pepper, as desired

Instructions
 

  • Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps. Then prep the onion, garlic, and spring onion, I used Shiitake mushrooms.

Stove Top Method

  • Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
  • Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
  • Add the stock and rice to the pot and mix together. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, tilt the pot to verify this.
  • Remove from the stove, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes. No stirring, this will steam the spring onion.
  • Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.

Rice Cooker Method

  • Heat 2 tablespoons of oil in your rice cooker pot set on Cook. When hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
  • Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
  • Add the stock and rice to the pot and mix together. Add the cover to the rice cooker pot and let the Cook function now complete its cycle.
  • When the rice cooker switches to Warm setting, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes on Warm setting. No stirring, this will steam the spring onion.
  • Unplug the cooker, fluff rice, and optionally stir in more butter if desired.
  • Serve as a side dish, enjoy.

Notes

Updated on 17 March 2022.
#1 Go-To Recipes,MUSHROOMS,SEASONED RICE,SIDES
Pasta with Sand
October 7, 2017 Lee
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Pasta with Sand

This sounds like a easy and nice light pasta dish to enjoy with a green salad. This is a base recipe. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams pasta, angel hair, spaghetti, fettucine
  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed and minced
  • red pepper flakes, to taste
  • salt, to taste
  • 1 cup breadcrumbs, OR make from a shortcut
  • butter, as needed
  • Parmesan cheese, for serving

Instructions
 

  • Cook the pasta in a pot of salted water until just tender, drain well and place in a large serving bowl.
  • Before the pasta is done, heat a non stick pan with the olive oil. When the oil is hot, add and cook the garlic until fragrant, about 30 seconds, add the red pepper flakes and salt to desired preference then add the breadcrumbs and mix well ensuring the breadcrumbs are saturated with the oil, if they look a bit dry, add a tablespoon of butter at a time and mix in to get the desired consistency.
  • Pour the breadcrumb mixture into the pasta and toss to mix together.
  • Serve with Parmesan cheese available for topping. A green salad as a side would make this a light meal.

Notes

Low cost.
Shortcut: Breadcrumbs.
Variant: 1. Add a few anchovies when cooking the garlic.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Japanese Curry with Shrimp
October 6, 2017 Lee
1 Comment

Japanese Curry with Shrimp

For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 500 grams shrimp, peeled, deveined, tail removed, (1 lb)
  • 4 tablespoons butter, divided
  • 2 1/2 cups water
  • 1 onion, med to large, diced
  • 1-2 potatoes, diced
  • 1 carrot, diced
  • 100 grams Japanese Curry paste, Golden Curry Brand
  • cooked rice, for serving

Instructions
 

  • First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  • Stir often as the shrimp start turning pink.
  • When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  • Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  • Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  • Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  • This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  • And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  • Serve with rice. For the rice I used a yellow Saffron rice. Delicious!

Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.
Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.
From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Beef Stew Gratin
October 6, 2017 Lee
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Beef Stew Gratin

Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams beef, cubed
  • 1/2 cup all purpose flour
  • olive oil, as needed
  • 1 onion, diced
  • 1-2 carrots, diced
  • 2 stalks import celery, diced
  • 2 tablespoons tomato puree
  • pinch dried rosemary
  • 200 grams tomatoes, chopped
  • 1/2 cup red wine
  • 1 1/4 cups beef stock, fresh or from powder
  • 2 potatoes, thinly sliced
  • 2 tablespoons butter, melted
  • salt, pepper, thyme, as need and to taste
  • 50 grams Gruyere cheese, or Swiss cheese, shredded

Instructions
 

  • Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  • Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  • Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  • Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  • Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  • Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  • Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  • Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  • Serve.

Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.
Shortcut: Tenderizing Beef with Tomatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Old-Fashioned Sweet Cornbread Cake
October 6, 2017 Lee
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Old-Fashioned Sweet Cornbread Cake

Sounds really good and is an interest way to use cornmeal as I have never heard of this before. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 cup yellow cornmeal
  • 3 cups all purpose flour
  • 1 1/3 cups sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup butter, melted
  • 2 tablespoons honey
  • 4 eggs, beaten
  • 2 1/2 cups milk

Instructions
 

  • Preheat your oven to 180 C, and grease a 9x13 baking dish with butter.
  • In a mixing bowl, stir together the dry ingredients, then add all of the liquid ingredients and stir just to moisten.
  • Pour the batter into the baking dish and place in the oven and bake for 30 to 45 minutes or until the top is starting to brown and starting to show some cracks.
  • Serve as a side, a dessert, breakfast, etc.

Notes

Low cost.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),DESSERTS,SIDES
Slow Cooker Potato Soup II
October 6, 2017 Lee
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Slow Cooker Potato Soup II

Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. 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 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1-1 1/2 kilos potatoes, cubed
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 onion, diced
  • 6 cups chicken broth, fresh or from powder
  • salt and pepper, to taste

Instructions
 

  • Add everything to your slow cooker crock, stir to mix together. Cover and cook on Low setting for 8 to 10 hours. or until the potatoes are fork tender.
  • Mash the potatoes while they are in the slow cooker to the cooker to the consistency you prefer.
  • Serve.

Notes

Low cost. With some planning, plan on a chicken dish that uses boiled shredded chicken, then you can make the stock for this by simply adding trinity when boiling the chicken, and use several tablespoons of the chopped chicken to make the soup with a shortcut.
Shortcut: Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,* High Cost $1.51+ per Serving,5 Ingredients or Less,Soups, Stews, Chili - Slow Cooker