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Homemade Lasagna Noodles
August 29, 2017 Lee
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Homemade Lasagna Noodles

I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Print Recipe
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Cuisine Italian
Servings 0 for a 9x13 lasagna

Ingredients
  

  • 2 1/2 cups all purpose flour, 320 grams if measuring
  • 2 large eggs
  • 3 large egg yolks
  • pinch salt

Instructions
 

  • To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
  • Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
  • Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny.
  • Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.
  • Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. When the dough is ready, Wrap the it in plastic wrap, and let it sit for about 30 minutes.
  • Roll by hand to make long sheets of pasta 1/8 inch thick, cut into 8 inch by 4 inch sheets (makes them easier to handle than 12 inch sheets).
  • Precook the sheets in boiling water for 30 seconds, remove and place in ice water, this prevents the sheets from absorbing too much sauce while cooking in a lasagna.
  • Use in a lasagna. Fresh is best.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,INGREDIENTS,PASTA
Oregano & Lemon Pork Kebabs
August 29, 2017 Lee
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Oregano & Lemon Pork Kebabs

Sounds great, can use chicken in place of pork, on my to grill list.
Print Recipe
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams pork loin, lean, trimmed of any fat
  • 8-12 wooden skewers

For the Marinade

  • 1/2 cup lemon juice, or lime juice
  • 1 tablespoon cooking oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 clove garlic, smashed and minced
  • 1/2 teaspoon black pepper

Choose from 2 or 3 Vegetables

  • 1 red bell pepper, cut into large chunks
  • 1 zucchini, cut into 3/8 inch slices
  • grape tomatoes, or cherry tomatoes
  • 1 red onion, cut into large chunks
  • fresh button mushrooms

Instructions
 

  • Cut the pork loin into 1 inch cubes, place in a zip lock bag.
  • Mix the marinade ingredients in a bowl and add to the zip lock bag with the pork, squish everything around to coat all the meat.
  • If your vegetables are prepped, add them to the zip lock as well, they will pick up great flavor.
  • Soak the skewers in water while the meat (and maybe vegetables) are marinating.
  • Remove the pork (and maybe vegetables) from the marinade and drain, place on skewers alternating between pork cub and a vegetable, pork cube and another vegetable, until all is skewered.
  • Place on a medium hot grill over medium heat and grill for 8 to 10 minutes, turning frequently until the pork is cooked through.
  • Serve with sides of your choice, corn on the cob and coleslaw come to mind.

Notes

Pork loin will cost about 70 Baht/500 grams. For 4 servings, this is about 52 cents per serving.
Variants: Use what ever vegetables you like, it is that easy. In addition to button mushrooms, think Shiitake or even King Oyster mushrooms cut into thick slices.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Tzatziki Sauce
August 29, 2017 Lee
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Tzatziki Sauce

Adapted from an internet recipe.
Creamy Mediterranean sauce with a base of Greek yogurt. Sounds absolutely wonderful. You will want to use this on everything!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Mediterranean
Servings 1 cups

Ingredients
  

  • ¾ cup Greek yogurt
  • 1 cup cucumber, seeded, shredded
  • 1 tablespoon lemon juice, or lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint, chopped
  • 1 clove garlic, smashed and minced
  • ¼ teaspoon salt

Instructions
 

  • Mix everything together in a bowl and serve immediately or cover and chill for up to 4 hours.
  • What to use Tzatziki Sauce on? Dipping sauce for Meats, Whitefish, Burgers, Sandwiches, Pitas and Wraps, Baked Potatoes, Salad Dressing, Vegetable Dip, Dipping Pita Bread, Dip for Chips, Add to Mashed Potatoes. Feel free to add something to the list.
: MEDITERRANEAN,CONDIMENTS
Creamy Vino Sauce
August 29, 2017 Lee
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Creamy Vino Sauce

This will be the sauce I make next time I make ravioli! This sounds wonderful to say the least.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons onion, finely diced
  • 2 cloves garlic, smashed and finely minced
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/4 cups whipping cream
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, shredded
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped

Instructions
 

  • In a medium saucepan, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper. Add cream and wine all at once. Cook and stir until thickened and bubbly. Add cheese. Cook and stir for 1 minute more. Stir in parsley and basil.
  • Serve as a ravioli sauce.

Notes

Low cost.
Adapted from an internet recipe.
Ingredients - Sauces
Russian Beef Stroganoff
August 29, 2017 Lee
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Russian Beef Stroganoff

Natasha's Kitchen, Natasha Kravchuk, United States.
This is the classic Russian Stroganoff, and sounds very good! Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 kilo beef, sirloin if you have it, (2 lb)
  • 1 teaspoon Mrs. Dash Seasoning, Shortcut
  • â…› teaspoon black pepper
  • ½ teaspoon salt
  • â…› teaspoon paprika
  • 2 tablespoons olive oil
  • 1½ tablespoons soy sauce
  • 1½ cups water
  • 1 clove garlic, smashed and finely minced
  • 1½ cups whipping cream
  • 2 tablespoons butter, melted
  • 1½ tablespoons all purpose flour

Instructions
 

  • Prep the beef by trimming away excess fat, remember, some fat provides flavor (and inches to the waistline) so remove any extra fat, then cut into ½ inch strips.
  • Fill a pot halfway with water and heat, when it is boiling, add the beef and bring back to a boil. Spoon off any foam that forms on the surface. When there is no more foam, remove from heat and pour into a strainer and rinse with water.
  • Add the beef to a pot with a tight fitting lid and add ¾ cup of water then add the Mrs. Dash Seasoning, salt, pepper, soy sauce, paprika, and olive oil, stir together and simmer over medium heat, check occasionally to see if you need to add more water, there should be enough water to keep the beef moist but not soupy. Cook for 1 hour and check beef for tenderness, continue cooking, with more water if needed if the beef is not tender.
  • When the beef is tender, stir in the garlic and whipping cream. mix the melted butter with the flour with a small whisk or fork then stir that into the beef.
  • Simmer for an additional 20 to 30 minutes. Beef should now be good and tender with the sauce in a gravy like consistency. If the mixture gets too thick just thin it out with a bit more cream.
  • Serve with mashed potatoes.

Notes

Figure about 200 Baht/kilo. For 4 servings, this is about $1.47 per serving.
Shortcut: Mrs. Dash Seasoning.
Variant: 1. Add sautéed fresh mushrooms.
* Fair Value $1.01 to $1.50 per Serving,: RUSSIAN,BEEF
Easy Soft Flatbread (No Yeast)
August 29, 2017 Lee
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Easy Soft Flatbread (No Yeast)

Think wraps filled with whatever you like, or even as naan for Indian curries. The Vegan version is in the Recipes Notes section.
Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine Mediterranean, Vegan, Vegetarian
Servings 4 pieces

Ingredients
  

  • 2 cups all purpose flour, 256 grams if weighing
  • 1/2 teaspoon salt
  • 3 1/2 tablespoons butter
  • 3/4 cup milk
  • cooking oil, for frying

Instructions
 

  • In a saucepan or in the microwave, combine the milk and butter is just melted.
  • Add the flour to a mixing bowl, add the salt, and pour in the milk and butter mixture. Mix with a wooden spoon until the dough comes together in a ball.
  • Flour your work surface and turn out the dough, knead for a few minutes to make a smooth dough, add a bit of flour if the dough is too sticky. Wrap in plastic film and let rest at room temperature for 30 minutes.
  • Flour the work surface, cut dough into 4 pieces, roll into balls, then roll each one out to about 1/8 inch thick.
  • Heat 1/2 tablespoon of cooking oil in a non stick pan on medium heat or low for a heavy bottomed pan.
  • When the pan is hot, place 1 flatbread in and cook for about 1 to 1 1/2 minutes, it should puff up, just press those down with the spatula. Flip and cook the other side, there should be golden brown spots on both sides.
  • Remove from the pan and place on a plate and cover with a towel. Repeat the steps cooking the rest, staking each on on the same plate.
  • Use with fillings of your choice for a lunch or light dinner.

Notes

Low cost.
Variants: Brush each flatbread with olive oil or melted butter. Or with melted butter mixed with minced garlic and parsley for a garlic butter version. Higher heat and thinner dough (say cut the dough into 5 or 6 pieces) will result in crispier bread, which is compatible as a naan type of bread.
Vegan Version: Replace the butter with olive oil, replace the milk with almond milk.
Adapted from an internet recipe.
BREAD & PASTRY
Cheesy Pierogi Lasagna
August 29, 2017 Lee
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Cheesy Pierogi Lasagna

This sounds really good and can be changed several ways. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 lasagna noodles, see Step 1
  • 6 cups mashed potatoes, prepare as you normally do
  • 2-3 sweet onions, thinly sliced
  • 2 cups Cheddar cheese, shredded, OR Cottage cheese
  • 1/2 cup butter, this is 1/2 of a regular block
  • salt and pepper, to taste

Instructions
 

  • For the noodles, you can do this several ways; 1. Use boil first noodles and cook until just before done and drain and use. 2. Use oven ready noodles but briefly boil them first to just soften them up and drain and use. 3. Make your own egg pasta noodles and precook for 30 seconds in boiling water and drain and use.
  • Preheat your oven to 190 C. Grease a 9x13 baking dish with butter. Prepare the noodles as directed above.
  • In a large skillet, heat the butter on medium heat and add the onion and season with salt and pepper to your liking. Cook until soft, 10-15 minutes.
  • Place 4 noodles in an even layer on the bottom of the baking dish. Layer 1/2 of the onion over the noodles then layer 1/2 of the mashed potatoes over the onion, then 1/2 cup of cheese.
  • Repeat with another layer of noodles, remaining onion, remaining potatoes, and 1/2 cup of cheese.
  • Place the last noodles on the top and the remaining cheese.
  • Bake for 30 minutes or until hot and bubbly. Serve hot.

Notes

For the Cheddar cheese, figure about 180 Baht. For 6 servings, this is about 89 cents per serving.
Shortcut: Cottage Cheese.
Variants: Add cooked chopped bacon as another layer or add cooked chopped bacon mixed right into the mashed potatoes.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Vegetable Manchurian Gravy
August 28, 2017 Lee
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Vegetable Manchurian Gravy

This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

For the Vegetable Balls

  • 1/4 cup carrot, grated
  • 1 teaspoon soy sauce
  • 1/4 cup cabbage, grated
  • 1 teaspoon chili sauce, Sriracha would be good here
  • 1/4 cup spring onion, chopped
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon ginger garlic paste
  • 2 tablespoons corn flour
  • 1/4 teaspoon black pepper
  • oil for frying

For the Manchurian Gravy

  • 1 tablespoon cooking oil
  • 1/2 teaspoon ginger, finely chopped
  • 1/2 teaspoon garlic, finely chopped
  • 1 spring onion, chopped
  • 1/4 green bell pepper, diced large
  • 1-2 teaspoons chili sauce, Sriracha would be good here as well
  • 2-3 teaspoons soy sauce, to taste
  • 1 cup water
  • 1/4 teaspoon black pepper
  • salt, to taste
  • 2 teaspoons corn starch, mixed with 1/4 cup of water

Instructions
 

  • In a large mixing bowl add grated carrot, cabbage, spring onion, soy sauce, chili sauce, ginger garlic paste, and black pepper. Squeeze the veggies well and mix, the veggies have to release water from them. Then add the flour and corn flour.
  • Make a nice thick dough without adding any extra water. Water present in veggies are enough to combine. Form into 5 or 6 balls.
  • Deep fry the vegetable balls until golden brown, remove from oil and drain.
  • For the gravy, in a large pan heat a tablespoon of oil and add the ginger and garlic. saute for a minute or two, add the spring onion and continue to saute for a minute. Add bell pepper and cook until blisters appear on. Now add red chili sauce and soy sauce. Add the corn starch mixture and mix in.
  • Add a cup of water and continue to stir. Add more chili sauce to taste and stir. Check for taste, and if you prefer more savory taste then add more soy sauce, mix well. Bring to a boil and check for consistency. Add salt and pepper to taste.
  • Add the vegetable balls and give a quick stir. Transfer to a serving bowl and garnish with chopped spring onions.
  • Serve with fried rice.

Notes

Low cost.
Variant: Double the gravy and use pork meatballs.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,: CHINESE
Chicken Dim Sum
August 28, 2017 Lee
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Chicken Dim Sum

This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

For the Dough

  • 1 cup all purpose flour
  • 2/3 cup boiling water
  • salt, to taste

For the Filling

  • 250 grams minced chicken
  • 1 tablespoon light soy sauce
  • 1 small carrot, finely minced or grated
  • 6 cloves garlic, smashed and minced
  • 2 spring onion, chopped
  • 1 leek, finely chopped, optional
  • salt and pepper, to taste

For the Dipping Sauce

  • 4 tablespoons light soy sauce
  • 2-3 red Bird's Eye chilies, seeded and finly chopped
  • 1/2 teaspoon sesame oil
  • 1 tablespoon spring onion, chopped

Instructions
 

  • First make the dough. In a large bowl mix the flour and salt. Now add boiling water gradually and start mixing it using a wooden spoon. When the dough becomes cool enough to handle, start kneading it with hand. Add some dry flour if it gets sticky and continue kneading until it becomes soft. Cover it with a damp kitchen towel and keep it aside for 30 minutes.
  • Now prepare the filling. Add chicken, carrot, leek (if using), garlic, spring onion in a large bowl and mix them together. Season with soy sauce, salt and black pepper to taste and mix well. Set aside.
  • Now to make the dim sum casing. Take the dough and knead it again. Take small ball of dough of about 1 inch diameter. Roll it into a thin circle about 2 inches diameter and about 1/8 of an inch thick. Make sure the casing is thin, else it will not cook thoroughly and will not let the chicken cook evenly.
  • To stuff the dim sum, place about 1 tablespoon of filling and place in the center of the circle, shape it by gathering up the edges and forming a cylinder but do not crimp it on the top.
  • Once all the dim sums are shaped, steam them on medium heat for 15 to 20 minutes. Keep the steamer covered during steaming.
  • While the dim sums are steaming, make the dipping sauce by mixing all the Sipping Sauce ingredients in a bowl until well combined, set aside.
  • You can check by inserting a toothpick in the center of a dim sum and it should come out clean, isn't that cool? When cooked through, take them out and garnish with the chopped greens of spring onions. Serve hot along with the dipping sauce.

Notes

Low cost for 250 grams of minced chicken.
Variant: In place of chicken, use chopped shrimp to make Shrimp Dim Sum, same steps as listed, how easy is that?
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Southern Fattoush
August 28, 2017 Lee
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Southern Fattoush

This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine Israeli
Servings 6 servings

Ingredients
  

For the Dressing

  • 4 teaspoons cider vinegar
  • 2 teaspoons whole grain mustard
  • 2 teaspoons fresh lemon juice
  • 3/8 teaspoon ground sumac
  • 2 cloves garlic, smashed and finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons extra virgin olive oil

For the Salad

  • 2 6 inch pitas, torn in bite size pieces, OR make from a shortcut
  • 1 cup tomato, chopped
  • 1 cup cucumber, sliced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup arugala, chopped
  • 1/4 cup onion, minced, Vidalia if you have that
  • 1 can black-eyed peas, unsalted, or 1 /12 cups if making from dry

Instructions
 

  • Preheat your oven to 200 C.
  • To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  • Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  • To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.

Notes

Low cost.
Shortcut: Pita Bread.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Sides - Salads