Author Archive
Middle Eastern Pita Bread
August 28, 2017 Lee
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Middle Eastern Pita Bread

As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Print Recipe
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Course Side
Cuisine Middle Eastern
Servings 10 pita breads

Ingredients
  

  • 2 1/4 teaspoons instant dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 3 cups all purpose flour, 384 grams if weighing
  • 1 1/4 teaspoons salt
  • 1 cup lukewarm water

Instructions
 

  • Dissolve yeast in 1/2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 to15 minutes until water is frothy.
  • Combine flour and salt in a large bowl. Make a small depression in the middle of the flour and pour yeast water mixture into it.
  • Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  • Place dough on a floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it is done.
  • Coat a large bowl with vegetable oil and place dough into the bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
  • Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces, just smaller than a tennis ball. Place balls on floured surface. Let sit covered with a towel for 10 minutes.
  • Heat oven to 500 F and make sure rack is at the very bottom of the oven, and heat the your baking sheet as well.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and 1/4 inch thick.
  • Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.
  • Remove each pita with a spatula from the baking sheet and place on a wire rack.
  • While still warm, take a spatula and gently push down on each puff. When they are thoroughly cool, place in storage bags.
  • Pita bread can be stored for up to 1 week in a pantry or bread box or up to a month in the freezer.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Armadillo Eggs
August 28, 2017 Lee
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Armadillo Eggs

Sounds good! I am going to give the smoker version a miss and just state this as a BBQ grill recipe. Oddly enough there is a tool to core Jalapeno peppers, I will take a miss on that as well, a thin sharp knife works wonders. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 jalapeno peppers
  • 250 grams Cream cheese, softened
  • 1 cup Cheddar cheese, shredded
  • 1 1/4 kilos bulk pork sausage, OR make from a shortcut

Instructions
 

  • Cut the top off each jalapeno pepper and using a thin knife or vegetable peeler, remove the seeds and membrane from the inside of each pepper.
  • Mix together the Cream cheese and Cheddar and stuff the mixture into each pepper.
  • Form 12 patties with the bulk sausage about 3-4 inches in diameter. Roll a pepper in each patty and cover the pepper completely. making each ball, egg shaped.
  • Place on the BBQ grill on indirect heat, turning occasionally until the outside is roasted and cheese starts to ooze from the sausage.
  • Serve with Ranch or Bleu Cheese dipping sauce.

Notes

Figure about 120 Baht for pork to make the sausage yourself, it is very easy. Figure 120 Baht for the Cream cheese, and 170 Baht for Cheddar cheese. For 6 servings, this is about $2.00 per serving. Not a cheap meal but sounds good from visiting friends and family.
Shortcut: Pork Sausage.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER
Yellow Rice II (Rice Cooker)
August 28, 2017 Lee
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Yellow Rice II (Rice Cooker)

Adapted from an internet recipe.
Sounds like a good change up from plain white rice, on my to make list.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine Indian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry Jasmine rice
  • 1½ cups chicken stock, fresh or from powder
  • 1 bay leaf
  • ¼ teaspoon ground cinnamon
  • 2 cloves garlic, peeled, whole
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ tablespoon butter

Instructions
 

  • Rinse the rice 2 or 3 times, drain, and place in the rice cooker pot. Add the spices and stock, stir then cover and switch the cooker to the Cook setting.
  • When the cooker switches to Warm, open, remove the bay leaf and garlic cloves, stir in the butter, cover for an additional 10 minutes.
  • Serve as a side dish with chicken or fish.
Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Beef on Weck
August 28, 2017 Lee
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Beef on Weck

This is a popular sandwich in New York state, particularly in the Buffalo area. The name comes from the type of roll, or rather what is added to a Kaiser roll to make a Kummelweck roll, This is also a leftover dish since you are using roast beef.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 Kaiser roll
  • pinch coarse salt, be generous
  • pinch caraway seeds, be generous
  • egg, beaten (egg wash)
  • roast beef, thinly sliced, as much as you like
  • au jus, OR make from a shortcut
  • prepared horseradish
  • 1 pickle spear

Instructions
 

  • Warm your oven to 65 C / 150 F.
  • Slice the kaiser roll in half. Brush the top with the egg wash, then sprinkle the caraway seeds and coarse salt on top. Be generous with the salt and seeds.
  • Place both parts of the roll in the oven for 3-4 minutes.
  • Heat the au jus on the stove or microwave to just under a simmer.
  • When the rolls are warmed, remove from the oven, spread some au jus on the cut side of the top part of the roll, or you can just dip the top into the au jus, do not dunk the whole top in, you just want to coat the cut part.
  • Optional, if the roast beef seems a bit dry, go ahead and dip that into the au jus as well.
  • Pile on the roast beef on the bottom of the roll, add a heaping spoon of horseradish on top of the beef, cover that with the top part of the roll, serve with a pickle spear.

Notes

Low cost as this is mainly a leftover type sandwich.
Shortcut: Au Jus.
Inspired by good friend, Jerry Collins.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Mother In Law Eyes
August 27, 2017 Lee
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Mother In Law Eyes

This is a Macedonian dish. This comes from two friends, and there is two variants to it. This makes 8 servings so you may want to cut back on this to test it out. It does sound very good! On my to cook list. Prep and cook times are approximate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Macedonian
Servings 8 servings

Ingredients
  

  • 3 teaspoons active dry yeast
  • 1 kilo all purpose flour
  • 100 ml vegetable oil
  • 200 ml milk
  • 100 ml water
  • 2 teaspoon salt
  • 4 teaspoons sugar
  • Feta cheese, as needed
  • 8 eggs
  • salt and black pepper, as needed

Instructions
 

  • Preheat your oven to 190 C.
  • In a very large mixing bowl, add the flour, oil, milk, water, salt, sugar, and the yeast, mix and then knead.
  • The dough needs to be soft to the touch. Quickly cut this into 8 pieces, shape each piece into a ball then flatten each ball and make a well in the center, as you will have to put cheese and an egg in there.
  • Place each piece in a large baking dish, then crumble in the feta cheese to your desired amount, and crack an egg on top.
  • Place in the oven and bake until golden brown on the bread, such as this photo shows.

Alternate Method

  • Use pizza dough of your choice and follow the same steps, make a well in the center, add the cheese and egg, and bake.
  • Serve as a breakfast or I would even serve as a light dinner.

Notes

Low cost.
Recipe and photo provided by good friend, Zore Petrova-Dimitrievski.
Macedonia.
Additional method and photo provided by good friend Lisa Durrell Little.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Roasted Cornish Game Hens
August 27, 2017 Lee
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Roasted Cornish Game Hens

One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 3 Cornish game hens, giblets removed
  • 2-3 carrots, sliced lengthwise into 3-4 strips
  • 2-3 daikon, sliced lengthwise into 3-4 strips
  • 2 onions, quartered
  • 1/2 cup butter, melted
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 190 C (375 F).
  • Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hens above the bottom of the pan.
  • Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
  • Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
  • Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
  • Serve.

Notes

I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.
Just a common roasting method for poultry.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Pan Fried Enoki Mushrooms & Bacon
August 27, 2017 Lee
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Pan Fried Enoki Mushrooms & Bacon

Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side
Cuisine Asian
Servings 0

Ingredients
  

  • 1 package Enoki mushrooms
  • 1 package bacon
  • olive oil, as needed

Instructions
 

  • Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  • Divide the mushrooms into smaller bundles.
  • Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  • When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  • Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  • When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.

Notes

Low cost.
From a family member.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,PORK,SIDES
Panang Curry with Beef or Chicken
August 27, 2017 Lee
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Panang Curry with Beef or Chicken

Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Panang Curry paste, Lobo brand
  • 1 cup coconut milk
  • 1 cup water
  • 250 grams beef, sliced, or chicken in bite size pieces
  • kaffir lime leaves, as desired
  • Bird's Eye Chilis, as desired
  • fish sauce, to taste
  • cooked rice, for serving

Instructions
 

  • This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  • Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  • Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  • Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  • Serve with hot cooked rice.

Notes

Low cost.
Recipe from a curry paste packet.
* Best Value $1 or Less per Serving,: THAI,BEEF,CHICKEN & TURKEY
Homemade Ravioli
August 27, 2017 Lee
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Homemade Ravioli

Adapted from an internet recipe.
I love ravioli, when we lived in Phuket, we bought fresh made ravioli from an Italian producer, excellent ravioli. Where I live now, no ravioli, so I decided to make some yesterday, 26 Aug 2017. No servings are given, the only items with measurements is the egg pasta dough. Feel free to use any filling you like, and any sauce you like, this is what I prepared.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 0

Equipment

  • Dumpling Press

Ingredients
  

For the Egg Pasta Dough

  • 1½ cups all purpose flour
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon sugar

For the Filling (this is what I used)

  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • fresh mushrooms, as desired
  • Mozzarella Cheese, shredded, as desired

For the Sauce (this is what I used)

  • 1 can tomato paste
  • 2 cans water
  • 1 tablespoon Italian seasoning, Shortcut
  • meat and mushroom filling, optional

Instructions
 

For the Egg Pasta Dough

  • In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.

For the Filling

  • Heat a skillet and crumble in the sausage and cook through, pour the meat into a strainer to thoroughly drain any fat.
  • While the sausage is cooking, prep the mushrooms, can be any mushrooms you like, just rinse, and chop. I used two handfuls of small Shiitake mushrooms, stems and caps, chopped.
  • After you remove the sausage from the pan, use the same pan, heat a splash of olive oil then add the mushrooms. cook until browned.
  • Add the mushrooms to the strainer with the sausage to let that drain a bit, then add a handful or so shredded Mozzarella.
  • Once the sausage and mushrooms are drained, pour that into a mixing bowl and stir together and let cool.

To Assemble

  • Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  • I used a dumpling press (3 inch size), you can use any method you prefer. When the dough is rolled out, cut circles just a bit larger than the press.
  • Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  • Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  • Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  • Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
  • For the sauce, just whisk together the paste and water. The ratio for sauce is 2 cans of water to 1 can of paste, I used a 220 gram can. Whisk in the Italian seasoning and put on stove on low heat to simmer while you cook the ravioli. (I also added several large spoonful's of leftover filling to the sauce.)
  • Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, I cooked 15 ravioli in two batches. Cook for 4 to 5 minutes or until they float, then remove with a slotted spoon to a plate.
  • Serve with sauce over the ravioli, enjoy.

Notes

Ground pork if using the shortcut is about 50 Baht/kilo. This is actually a low cost meal.
Shortcuts: Italian Sausage, Italian Seasoning.
Dough recipe adapted from an internet recipe. The filling I just made since that combination sounded good, and I have been making pasta sauce using paste for years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: ITALIAN,PASTA
Sauteed Mushrooms
August 26, 2017 Lee
1 Comment

Sauteed Mushrooms

This comes from a good friend and respected chef. Think button, Cremini, or small Shiitake mushrooms. No serving size is given as I am just winged this with what I had on hand for the first try at this. I made these on 26 Aug 2017 and they are excellent!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • fresh mushrooms, button, Cremini, or small Shiitake
  • garlic salt, to taste
  • lemon pepper, to taste
  • 1 1/2 tablespoons lemon juice, or lime juice
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Instructions
 

  • Cut off the stems of the mushrooms (button and Cremini) flush with the bottom of the mushroom. For Shiitake mushrooms, small size it would be ok to do the same, for larger Shiitake, remove the stem completely. Quickly rinse and dry the mushrooms with paper towels.
  • Heat a large pan over medium heat and add the butter and olive oil. Once oil is hot, add mushrooms in a single layer, stem side down. Sprinkle with garlic salt and lemon pepper. Cook until bottoms are browned about 5 minutes, then flip over, season again with garlic salt and lemon pepper and cook until browned on the second side, also about 5 minutes. Squeeze or dribble in the lemon or lime juice and sprinkle on the parsley and mix together and cook for 1 to 2 minutes more. Adjust seasonings to taste.
  • Serve as an appetizer or side dish.

Notes

I will price this when I pick up mushrooms again, this is easily low cost per serving though.
Inspired by the recipe Sauteed Mushrooms from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,MUSHROOMS,SIDES