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Broiled Chicken Thighs
September 14, 2017 Lee
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Broiled Chicken Thighs

Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 chicken thighs, skin on, bone in, your preference
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 6 tablespoons honey
  • 2 teaspoons apple cider vinegar

Instructions
 

  • Heat your broiler or counter top oven with the top coil heated to about 250 C. Place the rack in the upper position of the oven.
  • In a large mixing bowl, add the chicken and the next 6 ingredients. Mix together to coat the chicken.
  • Place the thighs on a foil lined, buttered, baking sheet.
  • Place the baking sheet in the oven and broil for 5 minutes on each side.
  • While the chicken is broiling, in a small bowl, mix together the honey and vinegar.
  • Remove the sheet from oven, brush the honey mixture onto the chicken, Broil for 1 minute, remove, turn the chicken over, brush the honey sauce again, broil for 1 more minute.
  • Sacrifice one thigh and cut through to check for doneness.
  • Serve with mashed potatoes and a vegetable for a meal.

Notes

For 8 thighs, I will guess about 70 Baht for 1 kilo, in my experience, buy 8 quarters, you get larger thighs but you will have to cut them yourself, very easy. Use the legs in another recipe. For 4 servings, this is about 52 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Slow Cooker Italian Pot Roast
September 14, 2017 Lee
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Slow Cooker Italian Pot Roast

I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 kilos beef roast
  • 5 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 cloves garlic, peeled, whole
  • 1 teaspoon dried rosemary, or 2 fresh sprigs
  • 4 stalks import celery, quartered
  • 2 carrots, quartered
  • 1 can whole peeled tomatoes
  • 2 cups beef broth, fresh or from powder
  • 1 cup red wine
  • fresh parsley, chopped, for garnish

Instructions
 

  • Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
  • Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
  • Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
  • To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.

Notes

For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Ranch Dressing Mix II
September 14, 2017 Lee
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Ranch Dressing Mix II

Adapted from an internet recipe.
This is another shortcut to make Ranch Dressing Mix, used either as the packet mix for slow cookers, casseroles, etc, or as a salad dressing, this is a no salt version.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • ¼ cup dried parsley
  • 1 tablespoon dried dill weed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon ground black pepper

Instructions
 

  • Add all ingredients to a a small mason jar, shake to mix, store sealed until use.
  • To use as a dry mix in other recipes, use 1 tablespoon of mix for each packet called for in a recipe.
  • To use as a salad dressing, mix 1 tablespoon of dry mix into â…“ cup mayo.

Notes

Used in Recipes Listed on this Site:
Ingredients - Salad Dressings
Creamy Cajun Chicken Pasta
September 14, 2017 Lee
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Creamy Cajun Chicken Pasta

Sounds 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 4 servings

Ingredients
  

  • 500 grams chicken breast, cut into 1 1/2 inch pieces
  • 1-2 tablespoons Cajun seasoning, to taste, OR make from a shortcut
  • olive oil, as needed
  • 250 grams spaghetti, or linguine
  • 1-2 spring onions, sliced, more to taste
  • 1 cup whipping cream
  • 2 tablespoons sun dried tomatoes
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic
  • salt and pepper, to taste
  • Parmesan cheese, grated, for garnish

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until just tender, drain, set aside.
  • In a bowl, mix together the chicken and the Cajun seasoning.
  • Heat a large non stick skillet with a splash of olive oil. Add the chicken and saute for 5-7 minutes, turning as needed to brown them up nicely.
  • Sprinkle the spring onion over the chicken, pour over the cream, add the sun dried tomatoes, basil, garlic powder, and salt and pepper as desired.
  • Heat to a near boil and add the pasta and mix in well.
  • Serve, garnish with Parmesan cheese.

Notes

Figure about 35 Baht for 500 grams of chicken, for 4 servings, this is about 30 cents per serving, great value.
Shortcut: Cajun Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Sausage, Tomato & Cream Pasta
September 14, 2017 Lee
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Sausage, Tomato & Cream Pasta

Sounds good, on my to cook list. I will research this to use fresh plum tomatoes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams Rigatoni pasta, or Penne pasta
  • olive oil, as needed
  • 350 grams bulk Italian sausage, OR make from a shortcut
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 can Italian plum tomatoes, chopped with juice
  • 1 cup whipping cream
  • salt, as needed
  • fresh parsley, for garnish
  • Parmesan cheese, grated, for garnish

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until just tender. Drain and set aside.
  • Heat a large non stick skillet with a splash of olive oil. Add the sausage and red pepper flakes and break up the sausage with the spatula as you cook it for about minutes over medium heat.
  • Add the onion, garlic, cook the sausage until cooked through and the onion is soft and translucent.
  • Add the plum tomatoes, cream, and a pinch of salt. Stir and cook until just before boiling, then add the pasta.
  • Serve garnished with fresh parsley and Parmesan cheese.

Notes

Low cost.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Cheese & Pepper Pasta (Cacio e Pepe)
September 14, 2017 Lee
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Cheese & Pepper Pasta (Cacio e Pepe)

The Italian translates into basically cheese and pepper pasta, since I am not teaching Italian, I will go with cheese and pepper pasta. For the Italians viewing this, no, it is not correct, nor is the cheese used but it sounds tasty so it is on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry spaghetti
  • 1/4 cup butter, this is 1/4 standard block
  • 1 teaspoon cracked black pepper
  • 3/4 cup Parmesan cheese, grated
  • 1/2 cup pasta water, used to cook the spaghetti
  • fresh parsley, finely chopped, for garnish
  • Parmesan cheese, for garnish
  • black pepper, for garnish

Instructions
 

  • Heat a pot of salted water to a boil and cook the pasta until just tender, drain and set aside. Reserve 1/2 cup of pasta water.
  • Heat a large non stick pan and melt the butter, then add the black pepper and whisk that into the butter.
  • Add the pasta and mix well with the butter and pepper. Then add the cheese and toss well to mix that in. Mix in the pasta water.
  • Serve, garnish with Parmesan cheese, fresh parsley, and black pepper if desired.

Notes

I will price this when I get the cheese next time in the city, for now I will say fair priced.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Buttery Shrimp Pasta
September 13, 2017 Lee
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Buttery Shrimp Pasta

I like pasta and I like shrimp, this sounds perfect. Don't get wrapped up in, 'this is not Italian', no one is saying it is, it is just an interesting way to prepare a pasta dish, and it is pasta and shrimp. good in my book as a must try.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams pasta, spaghetti or linguini
  • 1/4 cup butter, (1/2 stick)
  • 3 cloves garlic, smashed and minced
  • 750 grams shrimp, peeled, deviened, tails removed
  • 2 tablespoons all purpose flour
  • 1 cup whipping cream
  • 1 cup milk
  • 1/4 cup fresh basil, chopped
  • pinch red pepper flakes
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat a pot of salted water and cook the pasta until just tender, drain.
  • Heat a large non stick pan and melt the butter, then add the garlic and cook for 1-2 minutes until fragrant, add the shrimp and cook for 4-5 minutes, turning often, until pink.
  • Remove shrimp and using the same pan, add the flour. whisk and cook for 1 minute. Whisk in the cream and milk. Add the shrimp back to the pan, add the basil, pinch of salt, pinch of red pepper flakes, and the black pepper. and stir to mix together.
  • Add the pasta, mix to combine, serve.

Notes

Figure about 175 Baht/750 grams of small white shrimp from Tesco, lower cost for local farm raised, for 4 servings this is about $1.30 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Mediterranean Chicken & Green Beans
September 13, 2017 Lee
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Mediterranean Chicken & Green Beans

Sounds very good, I now have feta cheese on my shopping list for the city.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • salt and black pepper, as desired, lemon pepper would be good
  • olive oil, as needed
  • lemon slices
  • 6-9 cloves garlic, smashed and minced
  • 750 grams cherry tomatoes, halved
  • 4-5 cups fresh long beans, cut into 1 inch pieces
  • 1/2 cup Feta cheese, crumbled
  • 1 teaspoon dried oregano
  • fresh parsley

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • Season the chicken breasts on both sides with salt and pepper, lemon pepper would be a bonus.
  • Heat a non stick pan on medium heat with about 1 tablespoon of olive oil. When the oil is hot, add the chicken breasts, brown on each side then remove from pan and reduce heat to medium low.
  • While the chicken is cooking, steam the long beans for 3 to 5 minutes.
  • Add about 3 tablespoons of olive oil to the pan, when heated, add the garlic and cook for about 1 minute until nice and fragrant then add the tomatoes and cook those until just warmed through, add in the steamed long beans, season with salt and pepper to your taste, add the oregano, mix then remove from heat. Pour the tomato and bean mixture into the prepared baking dish.
  • Top with the Feta cheese, reserving about 1 tablespoon. Place the chicken breasts on the top, top each piece of chicken with a lemon slice.
  • Bake for 15-20 minutes or until the chicken is cooked through.
  • Remove from oven, remove the chicken breasts, divide the tomatoes and long beans between 4 plates, slice each breast into about 3-5 pieces and place those using a spatula to pick up all the pieces at one time on top of the vegetables, sprinkle with the reserved Feta, parsley, and dried oregano.

Notes

Figure about a kilo for chicken breasts at about 70 Baht. For 4 servings, this is about 52 cents per serving.
Variants: Place a scoop of seasoned rice on the plate prior to adding the vegetables or serve with seasoned rice on the side.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Lion’s Head (Chinese Meatballs)
September 13, 2017 Lee
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Lion's Head (Chinese Meatballs)

Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams ground pork
  • 4 water chestnuts, peeled, finely diced, optional
  • 1 teaspoon salt
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon spring onion, minced, white part only
  • 2 eggs, beaten
  • 2 tablespoons corn starch, or potato starch
  • lettuce leaves, for serving
  • cooking oil, for deep frying

For the Braising Sauce

  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons sugar
  • 1 cup water water, or pork or chicken broth
  • 2 pieces whole star anise

Instructions
 

  • In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
  • Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
  • While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
  • When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
  • Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
  • Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.

Notes

The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.
Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.
This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS
Easy Chinese Meatballs
September 13, 2017 Lee
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Easy Chinese Meatballs

These sound really good. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2 cups ground pork
  • 1 tablespoon water
  • 1 spring onion, finely chopped
  • 1 1/2 teaspoons fresh ginger, finely diced
  • 2 tablespoons corn starch
  • water or chicken stock, for boiling

For Seasoning the Pork

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese 5 Spice powder
  • 1 tablespoon sesame oil
  • salt, as needed

For the Dipping Sauce

  • 1 tablespoon spring onion, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 clove garlic, smashed and minced
  • 2 Bird's Eye Chilis, sliced thin
  • 2 tablespoons stock, from the cooking pot
  • salt, as needed

Instructions
 

  • In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
  • Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
  • Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
  • While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
  • Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.

Notes

Low cost.
Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.
This recipe for Easy Chinese Meatballs is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS