Author Archive
Vietnamese Lemongrass Chicken
October 1, 2017 Lee
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Vietnamese Lemongrass Chicken

Stephen Connell, United States.
Sounds really good, a must try for me.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
  • 2 tablespoons fish sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon curry powder, I am assuming Indian curry powder
  • ½ teaspoon salt
  • 2 tablespoons sugar, plus 1½ teaspoons
  • 3 tablespoons water
  • 3 tablespoons cooking oil
  • 2 stalks fresh lemongrass, tender white inner bulbs, minced
  • 1 large shallot, thinly sliced
  • 3 Bird's Eye Chilis, seeded and minced
  • 1 spring onion, sliced, for garnish

Instructions
 

  • In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  • In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small bowl, you just made a simple form of caramel.
  • Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  • Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.

Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,CHICKEN & TURKEY
Mushroom Brown Rice
October 1, 2017 Lee
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Mushroom Brown Rice

Adapted from an internet recipe.
Sounds like a great side dish. If I was a betting man, I would think white rice would well in this as well. I believe this will work in a rice cooker as well, I will test this out.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup brown Basmati rice, washed
  • 9-10 fresh mushrooms, washed and sliced
  • 1 large red onion, diced
  • 1 green bell pepper, diced
  • ½ cup butter, ½ standard block / 1 stick)
  • 1 teaspoon black pepper
  • salt, to taste
  • 2 cups water

Instructions
 

  • In a small pot, melt the butter then add the mushrooms and onion and stir and cook until the mushrooms are wilted and the onion softened.
  • Add the bell pepper, black pepper, and salt to taste, and stir and cook for about a minute, then add the rice, stir and cook for 5-6 minutes.
  • Now add the water, stir then cover and cook for about 15 minutes or until the water is absorbed and the rice cooked.
  • Mix and serve as a side dish.
MUSHROOMS,SEASONED RICE,SIDES
Braised Beef in White Wine
October 1, 2017 Lee
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Braised Beef in White Wine

The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams beef, cut into 1 1/2 inch cubes
  • 2-3 tablespoons all purpose flour
  • salt and pepper, as desired
  • garlic powder, as desired
  • 1-2 tablespoons olive oil
  • 1 small onion, diced
  • 2 tablespoons butter
  • 4-6 fresh mushrooms, sliced, Shiitake would be nice
  • 1/4 cup white wine
  • 1/2 cup beef broth, fresh or from powder
  • 1 tablespoon cornstarch

Instructions
 

  • In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  • Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  • Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  • To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  • When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  • Serve with mashed potatoes or rice and a vegetable for a complete meal.

Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Ground Beef Pizza
September 29, 2017 Lee
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Ground Beef Pizza

Stephen Connell, United States.
Sounds really good and is a change up from the thick (think lots of fillings) pizzas that I normally make. On my to cook list. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Sheets (2)
  • Oven

Ingredients
  

  • 1 package active dry yeast, or 2¼ teaspoons from a bottle
  • ¾ cup warm water
  • ½ teaspoon sugar
  • 2 cups all purpose flour
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 250 grams ground beef, (8 oz)
  • 1 cup pasta sauce, Shortcut
  • 2 cups Mozzarella Cheese, shredded
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • In a large bowl, add the warm water and sugar and stir to dissolve the sugar, then sprinkle in the yeast and stir in until that is dissolved. Let this stand for 5 minutes.
  • Mix together the flour and salt then mix in the oil. When 5 minutes have passed, add the flour mixture to the yeast mixture and stir to form a soft dough. Turn out dough onto a floured work surface and kneed for about 5 minutes until dough is soft and elastic.
  • Shape dough into a ball and place on a lightly oiled baking sheet, flatten lightly. Cover with plastic wrap and let rise in a warm place for 20 minutes.
  • While the dough is rising, cook the ground beef in a non stick skillet and break it up as it cooks, season with salt pepper as desired. Drain then add the pasta sauce to the ground beef and mix together.
  • Heat your oven to 250° C (480° F). Divide the dough into 4 equal parts, pat each one into about a 7 inch circle. Should be able to put 2 on each baking sheet.
  • Top each pizza with ¼ of the meat sauce, then ¼ of the Mozzarella. Bake for about 18 to 20 minutes or until the cheese is melted and the crust is golden brown. Remove from oven, sprinkle with Parmesan cheese.
  • Serve.

Notes

Figure about 170 Baht for the Mozzarella cheese, the beef about 50 Baht for 250 grams. For 6 servings, this is about $1.08 per serving, depending on the toppings you wish to add, this will increase the cost per serving.
Shortcut: Pasta Sauce.
Variants: 1. Add toppings of your choice, such as sliced bell pepper, onion, cooked bacon, cooked Italian sausage, chopped spring onion, slice green olives, pepperoni, etc. 2. Change the Mozzarella to a different cheese, like a 4 blend cheese.
* Fair Value $1.01 to $1.50 per Serving,PIZZA
Swiss & Bacon Potato Casserole
September 29, 2017 Lee
1 Comment

Swiss & Bacon Potato Casserole

Sounds great, lot of options here as well. I made this on 5 Oct 2017, and certainly a Go-To potato dish now! The family and I loved this.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 1 kilo potatoes, thinly sliced, peeled or unpeeled up to you
  • 1 onion, diced
  • 1 1/2 cups Swiss cheese, shredded
  • 6-8 slices bacon, chopped, cooked crispy
  • 3 tablespoons all purpose flour
  • 1 cup whipping cream
  • 1 cup milk
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a 8x8 baking dish with butter.
  • Thee potatoes sliced with a mandolin.
  • Onion diced, cheese shredded (I use blocks and shred myself), bacon cooked and chopped, and the flour.
  • Mix together the onion, cheese, bacon, flour, then season as desired with salt and pepper.
  • Spread 1/3 of the potatoes on the bottom of the baking dish, then spread 1/3 of the cheese mixture over the potatoes. Repeat the layers two more times, cheese mixture will be last.
  • Mix together the cream and milk and pour over the top of the casserole.
  • Cover with foil and bake for 45 minutes. Remove the foil and bake for another 25 to 30 minutes or until the potatoes are tender.
  • Remove from oven, let rest for a few minutes, serve.

Notes

Figure about 180 Baht for the cheese, and the bacon, can get that for around 100 Baht. For 6 side dish servings, this is about $1.37 per serving, not a cheap side dish but sounds really good with the Swiss cheese, good for a once in a while side dish for sure.
Variants: 1. Change the bacon to cubed ham or cooked and diced chicken. 2. Add diced green bell pepper, change the onion to chopped spring onion.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SIDES
Smothered Salisbury Steak
September 28, 2017 Lee
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Smothered Salisbury Steak

Sounds great, on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/2 cup Italian bread crumbs, OR make from a shortcut
  • 1 egg, lightly beaten
  • 1/2 cup onion, diced
  • 1 teaspoon steak seasoning
  • 1 tablespoon cooking oil
  • 2 tablespoons butter, divided
  • 1/4 cup cognac, or red wine
  • 250 grams fresh mushrooms, sliced
  • 2 cups beef stock, fresh or from powder
  • 1 packet brown gravy, OR make from a shortcut

Instructions
 

  • In a large mixing bowl, add the beef, 1/4 can of the mushroom soup, bread crumbs, egg, onion, and steak seasoning. Combine thoroughly, divide the mixture into 4 parts, then form each part into an oval.
  • In a large non stick pan, heat the oil and 1 tablespoon of butter. Add the patties and brown on each side then remove to a plate.
  • Remove the pan away from the heat and add the remaining butter and cognac (or wine), then return the pan to heat, when hot, saute the mushrooms until browned, then stir in the stock and gravy mix, then stir in the remaining mushroom soup. Add the patties to the pan and spoon the gravy over them, cover the pan and simmer for 20 to 25 minutes to thicken the gravy and finish cooking the patties through.
  • Serve with mashed potatoes, pasta, or even rice.

Notes

Figure about 100 Baht/500 grams of beef. For 4 servings, this is about 74 cents per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Italian Bread Crumbs, Brown Gravy.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Hamburger Casserole III
September 28, 2017 Lee
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Hamburger Casserole III

Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1/4 cup bread crumbs, fine, if not, use a roller to crush further
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 small onion, minced
  • 1 egg, beaten
  • 2-4 cups mashed potatoes
  • 3/4 cup Cheddar cheese, shredded
  • paprika, as needed

Instructions
 

  • Preheat your oven to 180 C.
  • In a small bowl, add the milk and bread crumbs and let them soak.
  • In a large bowl, add the beef, salt, pepper, onion, egg, and bread crumb mixture, mix together with a large spoon or your hands.
  • Add the meat mixture to a 9 inch pie dish, and pat down evenly. Bake for 30 minutes.
  • While it is baking, cook your potatoes and prepare your mashed potatoes.
  • When the meat has baked 30 minutes, remove it from the oven, very carefully pour off the fat from the dish, and wipe the pan side and bottom clean as well.
  • Now top the meat with the mashed potatoes, spread evenly, sprinkle with cheese then sprinkle with paprika. Place back in the oven for about 15 minutes or until the cheese is melted and the potatoes heated through, serve.

Notes

Figure about 100 Baht/500 grams of beef and about 90 Baht for the cheese. For 4 servings, this is about $1.40 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Crock Pot Chicken & Noodles I
September 27, 2017 Lee
2 Comments

Crock Pot Chicken & Noodles I

Sounds excellent, a must try for me. Several shortcuts to prepare for cost savings as well. Links to the shortcuts are 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 8 servings

Ingredients
  

  • 1 kilo chicken, boneless, skinless, cubed
  • 4 cups chicken stock, fresh or from powder
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 340 grams dry egg noodles
  • 2 packets chicken gravy, OR make from a shortcut
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped, plus a bit more for garnish
  • salt and pepper, to taste
  • butter, as needed

Instructions
 

  • Butter your slow cooker insert, place the cubed chicken on the bottom of the insert.
  • In a large mixing bowl, add the soup, gravy packets, parsley, garlic powder, and the stock, whisk to combine. Pour this over the chicken, cover and cook on Low setting for 4 to 6 hours.
  • At the 4 hour mark, check the tenderness of the chicken, if tender, go ahead cook the egg noodles in a pot of salted boiling water to just before tender, drain well then add to the slow cooker and mix them in, add a bit of water if needed, make sure the noodles are submerged in the sauce. Cook for another 20 to 30 minutes, season with salt and pepper to taste, serve. IF the chicken is not tender, wait an hour, check the tenderness, if ok, proceed with the cooking the noodles as stated above and go from there.

Notes

The chicken will cost about 70 Baht/kilo. You can use white or dark or a combination of the two. For 8 servings, this is about 26 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Chicken Gravy Mix.
Variant: 1. Use turkey in place of chicken.
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
Macaroni Salad II
September 26, 2017 Lee
1 Comment

Macaroni Salad II

This is an excellent macaroni salad, I made this on 11 Jan 2018. This is a very versatile recipe that you can make different each time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 1 1/2 cups dry macaroni, or any small bite size pasta
  • 1 cup mayo
  • 2 tablespoons white vinegar
  • 1 tablespoon prepared yellow mustard
  • 2 cloves garlic, smashed and minced
  • 1 onion, diced
  • 2 cups import celery, diced
  • 1 red bell pepper, diced
  • 3 hard boiled eggs, chopped, chicken or duck
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
  • While you are cooking the eggs and pasta, prep the vegetables.
  • In a large mixing bowl, whisk together the mayo, vinegar, and mustard until smooth.
  • Add the garlic, onion, celery, bell pepper, eggs, and parsley. Mix to coat then add the pasta and mix to coat.
  • Refrigerate for several hours before serving as a side dish.

Notes

Low cost.
Variants: 1. Add 100 grams or so of shredded or cubed Cheddar or Swiss cheese. 2. Use any color bell you like.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Classic Chicken and Dumplings II
September 26, 2017 Lee
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Classic Chicken and Dumplings II

Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 whole chicken, cut up or any 6-8 pieces you like
  • 2 stalks import celery, sliced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • water , as needed

For the Dumplings

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil

Instructions
 

  • Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  • Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  • Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  • Serve with bread and a salad for a complete meal.

Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.
Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY