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Salami & Pickle Grilled Cheese
June 27, 2017 Lee
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Salami & Pickle Grilled Cheese

Sounds great as a lunch or dinner with a salad on the side. Only five ingredients. One shortcut to save you money. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams Swiss cheese, sliced
  • 8 slices bread, of your choice
  • 6 dill pickles, cut into 1/4 inch thick slices
  • 170 grams salami, thinly sliced, such as Genoa type salami
  • unsalted butter, room temperature

Instructions
 

  • Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread butter evenly over top of bread slices.
  • Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes. Serve.

Notes

I will have to locate soft salami before I can price this, for now, just based on the cheese, this will probably be a fair cost meal. I will update pricing once I gather up all the items needed.
Variants: Change the types of bread, change the types of cheese used.
Shortcut: Refrigerator Pickles.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Bak Kuet Teh (Hokkien)
June 27, 2017 Lee
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Bak Kuet Teh (Hokkien)

From a recipe on a Lobo brand spice packet.
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Chinese, Malaysian
Servings 3 servings

Ingredients
  

  • 1 packet Bak Kuet Teh Soup mix, Lobo brand
  • 500 grams pork ribs, (1 lb)
  • 3 cups water
  • 1 daikon, (white radish), sliced, optional

Instructions
 

  • This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
  • Rinse and cut ribs into 1 bone sections.
  • Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
  • Serve with rice on the side.
  • Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.

Notes

The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,: CHINESE,: MALAYSIAN,SOUPS, STEWS, CHILI
Isaan Sausage (Sai Krok) I
June 27, 2017 Lee
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Isaan Sausage (Sai Krok) I

This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Thai
Servings 5 servings

Ingredients
  

  • 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
  • 500 grams pork belly, (1 lb)

Instructions
 

  • This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
  • This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
  • I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
  • In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
  • Open the casing packet and unfold the casings and separate them. One end is already tied.
  • I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
  • Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
  • Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.

Notes

The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,Pork - Sausage
Club Salad
June 26, 2017 Lee
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Club Salad

This is a Leftover meal, no serving sizes are stated, and is low cost for the chicken and there is even a shortcut to use for even more savings. Link to the shortcut is listed in the Recipe Notes section.
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Course Lunch, Main Dish, Side
Cuisine American
Servings 0

Ingredients
  

  • lettuce, of your choice, torn
  • cherry tomatoes, halved
  • bacon, cooked crisp, crumbled
  • avocado, chopped
  • chicken, cooked, chopped or shredded
  • mayo
  • prepared yellow mustard
  • white vinegar
  • croutons, OR make from a shortcut
  • hard boiled eggs, peeled, quartered

Instructions
 

  • Toss together lettuce, tomatoes, bacon, avocado, and chicken.
  • Whisk equal amounts of mayo and mustard with a splash of vinegar.
  • Drizzle dressing over the salad, top with croutons and hard boiled eggs.
  • Serve as a side or a large salad as a main for a lunch or light dinner.

Notes

Low cost as this is a leftover dish made with chicken from a previous recipe.
Shortcut: Croutons.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Croutons for Soups & Salads
June 26, 2017 Lee
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Croutons for Soups & Salads

Adapted from an internet recipe.
Toasted bread cubes are perfect additions to soups and salads, make your own to save some money. You can use any bread you like.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Servings 3 cups

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 250 grams bread, (½ lb)
  • ¼ cup olive oil or butter, see Step 1
  • salt, as desired
  • 1 teaspoon herbs, of your choice, oregano, basil, etc

Instructions
 

  • If the intention of the croutons is for soup, go with melted butter, for salads, go with the olive oil. You can also use a 50/50 mix of butter and olive oil whisked together.
  • Preheat your oven to 190° C (375° F). Using a knife, cube the bread, crust on or off is up to you.
  • Drizzle a little of your olive oil or butter onto your baking sheet. Add your bread, bunching it close together in a single layer. Drizzle remaining olive oil or butter on top, add a heavy pinch of salt and herbs or your choice if using, and toss lightly to coat. Spread the croutons out so that they are no longer touching.
  • Place the baking sheet in the oven and bake for about 5 minutes. Remove the tray, carefully toss and stir croutons. Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.
  • When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.

Notes

Used in Recipes Listed on this Site:
CONDIMENTS,INGREDIENTS
Sausage, Greens, and Beans Pasta
June 26, 2017 Lee
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Sausage, Greens, and Beans Pasta

Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/3 cup olive oil
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 250 grams bulk Italian sausage, OR make from a shortcut
  • 1 can chickpeas, or cannellini beans
  • 1/4 cup dry white wine, Chardonnay is perfect
  • 340 grams Rigatoni pasta, or any large tubular pasta
  • 8 cups torn spinach leaves, or Swiss Chard, lightly packed
  • 3/4 cup Parmesan cheese, grated, divided
  • 2 tablespoons unsalted butter
  • salt and pepper, to taste

Instructions
 

  • Heat oil in a large heavy pot over medium high heat. Fry rosemary sprigs, turning, until crisp, about 2 minutes or just add the dried rosemary. Transfer sprigs to paper towels to drain, if using dried rosemary, after adding to the hot oil, just proceed with the next step.
  • Add sausage to same pot and cook, breaking up the meat and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  • Add the chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just before tender, about 3 minutes less than package directions.
  • Using a spider or slotted spoon, transfer pasta to pot with chickpeas and add spinach and 1 cup pasta cooking liquid. Cook, tossing often, until spinach is wilted, pasta is tender, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  • Divide pasta among bowls. Crumble rosemary over top if using the sprigs, and sprinkle with remaining 1/4 cup cheese.

Notes

About 30 Baht for the pork needed to make the sausage yourself, for the beans I cannot price until I locate those. For now I will say this is Low Cost and I will revise once I have sourced everything.
Variants: Hot spicy Italian sausage instead of regular, change the beans, change the greens, change the pasta, as easy as that.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Broiled Chicken Tenders with Pineapple Relish
June 26, 2017 Lee
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Broiled Chicken Tenders with Pineapple Relish

Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Print Recipe
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 medium shallot, finely grated
  • 3 tablespoons brown sugar, packed
  • 1 tablespoon peanut butter
  • 1 tablespoon ginger, peeled, finely grated
  • 1 tablespoon lemongrass, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha Chili Garlic sauce
  • 1 clove garlic, finely grated
  • 4 tablespoons peanut oil, divided
  • 500 grams chicken tenders
  • 1 cup fresh pineapple, minced
  • 1 cup cucumber, seedless preferred
  • 1 green Bird's Eye Chili, or Jalapeno, seeded and minced
  • 2 tablespoons fresh cilantro leaves, or mint, chopped
  • 2 tablespoons lime juice, or to taste
  • salt, to taste

Instructions
 

  • Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  • Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  • Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  • Transfer chicken to a platter and serve with reserved relish.

Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tuna Burgers
June 26, 2017 Lee
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Tuna Burgers

This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 600 grams fresh tuna
  • 1/4 cup spring onion, minced
  • 1 tablespoon ginger, peeled, grated, heaping
  • 2 cloves garlic, smahed and grated
  • 2 tablespoons mayo
  • 1 tablespoon grapeseed oil, or olive oil
  • 1 teaspoon sesame oil, toasted
  • 4 sandwich rolls, OR make from a shortcut
  • lettuce leaves
  • fresh tomatoes, sliced
  • tartar sauce, OR make from a shortcut

Instructions
 

  • Cut fish into 1 inch cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes.
  • Meanwhile, sterilize all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor), rinse, dry, and place in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice, arrange beneath the attachment to catch ground tuna and keep it cold.
  • Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or olive oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
  • Form into four 1/2 in thick patties. Season with salt and freshly ground black pepper as desired. Grill or pan fry burgers over medium heat until just cooked through, 3-4 minutes per side.
  • Split and toast the rolls. Assemble with lettuce leaves on the bottom of the roll, top that with a tuna burger, then some tartar sauce, then sliced tomato. Top with the other half of the roll, enjoy.

Notes

I cannot price this until I get some fresh tuna, or catch my own.
Shortcuts: Sandwich Rolls, Tartar Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Sausage Burgers
June 26, 2017 Lee
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Sausage Burgers

This solves your problem if you cannot decide between grilling burgers or sausage, and sounds very good. Couple of money saving shortcuts to prepare as well for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams bulk pork sausage, OR make from a shortcut
  • 4 sandwich rolls, OR make from a shortcut
  • 2 tablespoons olive oil
  • 3 bell peppers, assorted colors, cut into 1/2 inch strips
  • 1 medium onion, sliced 1/2 inch thick
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • salt and pepper, to taste

Instructions
 

  • Prepare your grill for medium heat.
  • Form sausage into four 1/2 inch thick patties. Grill patties, moving and flipping as necessary, until completely cooked through, about 5 minutes per side.
  • Heat oil in a large skillet over medium high heat. Add peppers and onions and cook, stirring often, until wilted and soft, about 8 to 10 minutes. Add the vinegar and honey and cook, stirring until slightly thickened, about 2 minutes, season with salt and pepper to taste.
  • Just before the peppers and onion is done, split and grill the rolls.
  • Serve patties on the grilled rolls, top with peppers and onion.

Notes

I can only estimate the pork sausage if made with the shortcut using ground pork, it is easier than you think, this would be about 75 Baht/750 grams. For 4 servings, this is about 55 cents per serving.
Shortcuts: Pork Sausage, Sandwich Rolls.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Roast Beef & Gravy
June 24, 2017 Lee
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Roast Beef & Gravy

Sounds good, only four ingredients, and two can be made with shortcuts. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 kilo beef chuck roast, or any large cut or two
  • 2 cans condensed cream of mushroom soup, OR make from a shortcut
  • 1/3 cup beef broth, fresh or from powder
  • 1 packet dry onion soup mix, OR make from a shortcut

Instructions
 

  • Cut roast in half or several large pieces, place in your slow cooker. In a large bowl, combine the remaining ingredients and pour over beef.
  • Cover and cook on low for 8 to 10 hours or until beef is tender.
  • Serve with mashed potatoes, and the gravy, and a vegetable or salad would be nice as well.

Notes

The beef would cost about 300 Baht. For 8 servings, this is about $1.11 per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Onion Soup Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker