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Egg Flower Soup with Oyster Mushrooms
October 5, 2017 Lee
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Egg Flower Soup with Oyster Mushrooms

Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine Chinese
Servings 2 servings as a side

Ingredients
  

  • 150 grams Oyster mushrooms, root end trimmed, seperated
  • 2 spring onions, chopped
  • pinch salt
  • 3 slices ginger
  • 1 egg, whisked, not beaten
  • 1 tablespoon cooking oil
  • 1/2 teaspoon sesame oil
  • 4-6 cups chicken broth, or water

Instructions
 

  • In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  • At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  • Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.

Notes

Low cost.
Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.
This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,SIDES,SOUPS, STEWS, CHILI
Mince & Tatties
October 5, 2017 Lee
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Mince & Tatties

Adapted from an internet recipe.
In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Scottish
Servings 0

Ingredients
  

  • minced beef
  • onions, diced
  • carrot, diced
  • cornstarch, make a slurry, used to thicken
  • coarse ground mustard, to taste
  • beef stock powder, to taste, or a cube
  • potatoes, boiled or mashed
  • salt and pepper, to taste

Instructions
 

  • In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  • Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  • Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  • When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes. (Photo from internet.)

Notes

I will price this when I settle on a serving size. This is low cost however.
Variants: 1. Would be great served with chips (fries). 2. Over pasta. 3. Over rice.
* Best Value $1 or Less per Serving,: SCOTTISH,BEEF
Rice Cooker Fish
October 5, 2017 Lee
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Rice Cooker Fish

Adapted from an internet recipe.
For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1-2 fish fillets, think Pangasius, see Step 1
  • 1 tablespoon olive oil
  • 1 cup dry Jasmine rice
  • vegetable of choice, broccoli is good, cut into small pieces
  • salt and pepper, as desired

Instructions
 

  • For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
  • Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's instructions (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
  • While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
  • When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  • Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.

Notes

Low cost.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Rice Cooker,Fish - White Fish
Clay Pot Chicken Rice (Rice Cooker)
October 5, 2017 Lee
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Clay Pot Chicken Rice (Rice Cooker)

Adapted from an internet recipe.
Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 400 grams chicken breasts, cut into 1 inch cubes, (14 oz)
  • ¼ cup cooking oil
  • 4 cloves garlic, smashed and minced
  • 3 fresh Shiitake mushroom, thin sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • 1½ cups dry rice, washed and drained
  • 1 teaspoon sesame oil

Marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 2 inch piece of ginger, grated

Instructions
 

  • Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
  • With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
  • Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
  • When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.

Notes

The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.
* Best Value $1 or Less per Serving,Chicken - Rice Cooker
Crack Chicken (Slow Cooker)
October 5, 2017 Lee
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Crack Chicken (Slow Cooker)

Not exactly sure where this name comes from, and there is many versions of this, this is a Cream cheese version. Only four ingredients and one you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts, boneless, skinless
  • 250 grams Cream cheese, this is 1 standard block
  • 1 packet Italian dressing mix, OR make from a shortcut
  • 125 grams bacon, cooked and crumbled

Instructions
 

  • Lightly grease your slow cooker crock with butter. Place the chicken in the crock, top with the block of cheese on the chicken, then sprinkle in the Italian seasoning mix.
  • Set the slow cooker to Low setting for 6 hours, giving a gentle stir at the 3 hour mark. At 6 hours the chicken should be fall apart tender, and shreds easily. Shred the chicken with two forks and stir to combine the cheese then stir in the bacon.
  • Serve as is, on rolls, over pasta, and a bed of salad greens, etc.

Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese, and 90 Baht for the bacon. For 4 servings, this is about $2.06 per serving.
Variant: 1. When serving on a sandwich roll, toast the roll, add the chicken mixture and top with a little Cheddar cheese.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,5 Ingredients or Less,Chicken - Slow Cooker
Creamy Skillet Chicken
October 5, 2017 Lee
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Creamy Skillet Chicken

Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup all purpose flour
  • salt and pepper, to taste
  • 4 chicken breasts, boneless, skinless
  • 4 tablespoons vegetable oil
  • 250 grams fresh mushrooms, sliced, Shiitake would be good
  • 2 cloves garlic, smashed and minced
  • 125 grams Cream cheese, softened, this is 1/2 standard block
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 280 grams baby spinach, about 8 cups
  • egg noodles, as needed, cooked

Instructions
 

  • Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.
  • Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.
  • In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.
  • Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.
  • Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.

Notes

Figure 70 Baht for 4 chicken breasts, and about 75 Baht for the Cream cheese. For 4 servings, this is about $1.07 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Skillet Sausage & Vegetables
October 4, 2017 Lee
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Skillet Sausage & Vegetables

Simple and delicious! The eggs and cheese give this dish a nice flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage, sliced into 1/2 inch pieces
  • 2 tablespoons extra light olive oil, and as needed
  • 1 tablespoon butter
  • 2 cloves garlic, smashed and minced
  • 1 onion, sliced thin
  • 1 bell pepper, any color, diced
  • 1 head fresh cauliflower, cut into bite size pieces
  • 2 eggs, 3 if small eggs, lightly beaten
  • 1/2-3/4 cup Mozzarella Cheese, shredded
  • 1/3 cup water, as needed
  • rice or pasta or mashed potatoes, for serving

Instructions
 

  • Everything prepped and ready to start cooking.
  • In a large non stick skillet, on medium heat, heat the olive oil and add butter, when hot, add the sausage and saute until just starting to brown. Add a bit more olive oil if needed.
  • Add the cauliflower, onion, bell pepper, and garlic. Stir that into the sausage, pour in the water and place a lid on the pan, now you are going to steam the cauliflower. Stir occasionally.
  • When the cauliflower is just tender remove the lid and let simmer until the liquid is evaporated, then pour in the eggs and stir, then add the cheese and stir again.
  • Simmer until the eggs are set and the cheese melted.
  • Serve and enjoy.

Notes

I will price this when I buy smoked sausage again, it is reasonable so I will say fair value for now.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Cajun Chicken
October 4, 2017 Lee
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Cajun Chicken

This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Cook Time 1 hour
Total Time 1 hour
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 4 chicken thighs
  • fresh mushrooms, sliced, Shiitake would be perfect
  • onion, diced
  • smoked sausage, cut into 1/2 inch pieces
  • Cajun seasoning, OR make from a shortcut
  • BBQ sauce, OR make from a shortcut
  • sweet corn, canned, frozen, cooked and cut from cob
  • 1 can whole peeled tomatoes, chopped, or fresh tomatoes chopped

Instructions
 

  • Preheat your oven to 180 C. Get out a casserole dish or a baking dish.
  • Place everything in a pot on the stove, even a good shaking of Cajun seasoning, except the chicken. Heat to just about a simmer for about 5 minutes then remove from heat.
  • While the pot is heating, place the thighs in the baking dish. Sprinkle some Cajun seasoning to your desired taste on the thighs. Pour the sauce contents from the pot over the chicken.
  • Bake for about an hour or until the chicken is chicken is cooked through.
  • Serve with mashed or boiled potatoes and a vegetable.

Notes

Going with 4 chicken thighs for 4 servings, this probably less than 70 Baht. For 4 servings, this is about 52 cents per serving.
Shortcuts: Cajun Seasoning, BBQ Sauce.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
* Best Value $1 or Less per Serving,CASSEROLES
Sausage & Bean Casserole
October 4, 2017 Lee
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Sausage & Bean Casserole

This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 6 Spanish Chorizo, sliced
  • 6 pork sausages, whole
  • 1 can baked beans, OR make from a shortcut
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, smashed and minced
  • 1 1/2 teaspoons paprika, smoked paprika if you have that
  • 1/2 teaspoon ground cumin
  • 1 tablespoon dried thyme
  • white wine, as needed
  • 800 grams fresh tomatoes, diced
  • 1 cube chicken stock

Instructions
 

  • Preheat your oven to 180 C.
  • In a large oven proof pot, heat the olive oil, when hot, add the onion and cook for 5 minutes then the celery and bell peppers and cook for 5 minutes more, stirring occasionally. Then add the sausages and cook for 5 minutes then stir in the garlic, paprika, cumin, and thyme.
  • Add the wine, about a quarter bottle, tomatoes and beans. Stir, then cover and place in the oven for 1 to 1 1/2 hours.
  • Serve with mashed or boiled potatoes and a vegetable.

Notes

I cannot price this until I buy sausage again. I will base the price on pork sausage only and not chorizo. I will say fair value for now.
Shortcut: Baked Beans.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
French Onion Soup Casserole
October 4, 2017 Lee
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French Onion Soup Casserole

If anything, this does sound interesting. I will have to give this a try. I will have to research sweet onions here, all I have ever seen is a regulation yellow onion.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 3 medium sweet onions, thinly sliced
  • 3 tablespoons butter
  • 4 cups beef stock, fresh or from powder
  • 1 teaspoon Worcestershire sauce
  • 1 loaf French bread, sliced 1/2 inch thick slices
  • 1 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Melt butter in a pot over low heat, add onions and stir, cover and stir occasionally, cooking for about 30 minutes.
  • Add the broth and Worcestershire sauce and stir in and increase to a boil then reduce to a simmer. Simmer uncovered for about 30 minutes and the broth will reduce a lot.
  • While the broth is reducing, preheat your oven to 180 C and grease a baking dish, I would say an 8x8 or 7x11, with butter. Lightly toast the French bread, you can do that while heating the oven.
  • Pour the onion mixture into the prepared baking dish. Add the toast slices to the top in an even layer and space them out about 1/2 inch apart.
  • Add the Mozzarella over the toast, then the Parmesan. Bake for 20-30 minutes or until the cheese is melted and nicely browned.
  • Let rest for a few minutes, serve as a side dish.

Notes

Cheese is the only costly items here. Figure about 90 Baht for the Mozzarella. For 4 servings, this is about 66 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES