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Slow Cooker Spicy Cashew Chicken
February 14, 2017 Lee
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Slow Cooker Spicy Cashew Chicken

This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Dish
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 3-4 chicken breasts, boneless, skinless, cut to 1 inch pieces
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 spring onions, chopped, white and green
  • 1/3 cup cashews, halves if you can find them
  • cooked rice, for serving
  • olive oil, as needed

For the Sauce

  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2-3 Bird's Eye Chilis, chopped
  • 4 tablespoons cold water
  • 2 teaspoons corn starch

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, add the chicken and cook 1-2 minutes, just long enough to brown the outside. Transfer the chicken to your slow cooker, then add the bell pepper, onion, and spring onion to the to slow cooker.
  • In a small bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, and chilies.
  • In another small bowl, mix together the cold water and corn starch until the corn starch is dissolved. Stir this into the soy sauce mixture. Then pour the soy sauce mixture into the slow cooker and stir to coat everything.
  • Cover and cook on Low setting for 3 to 4 hours. About 30 minutes before serving, stir in the cashews. Serve over steamed rice.

Notes

Chicken breasts run about 60 Baht/kilo, this should easily be 4 breasts. For 3 servings, this is about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,: THAI,Chicken - Slow Cooker
Cheeseburger Soup
February 14, 2017 Lee
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Cheeseburger Soup

Sounds really good. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 250 grams ground beef
  • 3/4 cup onion, diced
  • 3/4 cup carrot, shredded
  • 3/4 cup celery, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups potatoes, diced
  • 3 cups chicken stock, fresh or from powder
  • 1/4 cup all purpose flour
  • 500 grams Cheddar cheese, shredded
  • 1 1/2 cups milk
  • 3 tablespoons butter
  • 1/4 cup sour cream
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, then drain and set aside. In same saucepan, melt heat a splash of olive oil over medium heat then cook the onion, carrots, celery, basil and parsley until tender, about 10 minutes. Then add the potatoes, beef and broth; bring to a boil then reduce to a simmer, cover, cook until potatoes are tender, 10-12 minutes.
  • While the potatoes are cooking, using a non stick skillet, heat the butter and and whisk in the flour and stir until bubbly, about 3 to 5 minutes. Add this to the soup when the potatoes are tender and bring to a boil and stir, cook for 2 minutes then reduce heat to a simmer and stir in the cheese, milk, and season with salt and pepper to taste. Cook until the cheese is fully melted into the soup.
  • Remove from heat and stir in the sour cream. Serve.

Notes

The cheese is the most expensive item at 360 Baht for 500 grams (two 250 gram blocks). For 8 servings, this is about $1.33 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Green Chile Meatloaf
February 14, 2017 Lee
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Green Chile Meatloaf

This recipe comes from a good friend in New Mexico, United States, and calls for New Mexico green Chilies, and if I was a betting man, these would have to be Hatch Chilies, roasted as well. I am going to change this up and just Thai large green chilies.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef
  • 250 grams ground pork
  • 1/2 cup bread crumbs
  • 1/4 cup onion, finely diced
  • 1 egg
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup large green chilies, roasted, chopped
  • Sriracha Chili Garlic sauce, for the top

Instructions
 

  • This will be the type of chili I will be using in this recipe, and they will be roasted.
  • Preheat your oven to 180 C. Lightly oil a 9x13 baking dish.
  • In a large bowl, combine all the ingredients except the Sriracha sauce. Form into a loaf and place in the baking dish, coat the top with Sriracha sauce, bake for 1 hour and 15 minutes.
  • Allow to rest for 5 minutes, serve with mashed potatoes and a vegetable.

Notes

The beef would be about 150 Baht/750 grams, the pork would be about 30 Baht/250 grams. For 6 servings, this is about 88 cents per serving.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,BEEF
Crock Pot Beef Stroganoff
February 13, 2017 Lee
1 Comment

Crock Pot Beef Stroganoff

This very good, certainly not restaurant quality but it is good. I can source local raised beef here in the village, and there is a shortcut to make for the soup. This is a straightforward recipe that has been modified with my findings. I made this on 20 May 2017. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef, any cut, cut into 1 inch cubes
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 large onion, diced
  • 2 tablespoons Worcherstershire sauce
  • 1/4 cup water, more as needed
  • 3 cloves garlic, smashed and minced
  • 250 grams Cream cheese
  • egg noodles

Instructions
 

  • In your slow cooker, stir in all the ingredients together except the beef, water, and cream cheese.
  • Once combined add the meat and stir that in. Mixture should be thick and covering the beef, add 1/4 cup of water to thin the mixture slightly if needed. Photo shows 500 grams so far of beef roughly cubed.
  • Cook on Low setting for 8 hours, no need to lift the lid, just let it cook and the slow cooker will tenderize that beef.
  • About an hour before the beef is ready, cut up the cream cheese into small cubes and let it soften.
  • When the beef is cooked, and tender, if not tender at 8 hours, continue cooking for another hour or so. About 10 minutes before serving, set the slow cooker on high setting and stir in the cream cheese and stir to mix that into the beef mixture until combined, cover for a few minutes.
  • Boil the noodles in a pot of water until tender, drain. Now at this point you can mix into the meat mixture or serve with noodles topped with the meat mixture.

Notes

Figure about 200 Baht/kilo for the beef. Think local raised, anything you buy in a store will cost much more. For 6 servings this is about 98 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Beef - Slow Cooker
Better Than Fries!
February 13, 2017 Lee
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Better Than Fries!

Sounds healthier than deep fried fries for sure! And sounds great!
Print Recipe
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
Course Side
Cuisine American
Servings 1 serving

Ingredients
  

  • 2 potaotes, see Step 1
  • olive oil
  • butter, melted
  • sea salt
  • black pepper

Instructions
 

  • The only thing I have around me is small to medium potatoes, so figure two potatoes per serving.
  • Preheat your oven to 220 C. Cover a baking sheet with foil.
  • Slice the potatoes thinly but not all the way through, drizzle with olive oil, melted butter, sprinkle on some sea salt and black pepper. Bake for 40 minutes. Serve as a side.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Fruit Cocktail Cake I
February 13, 2017 Lee
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Fruit Cocktail Cake I

This one is a long shot, if you try this before I do, please leave a comment. We have one type of fruit cocktail I have seen, it is not the same types of fruit as one would find in the US, but it should work and may have interesting results as well. I am assuming the syrup from the can is the liquid needed to make this as well.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Cake

  • 1 can fruit cocktail, see Step 1
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar, packed

For the Topping

  • 1 can condensed milk
  • 1/2 cup sour cream

Instructions
 

  • If you have never tried the fruit cocktail here, it is quite good, contains mainly tropical fruits. The original recipe stated one 15 ounce can, which is 425 grams. There is two sizes of this in stores, 565 grams, and a smaller one of 234 grams. Just estimate 425 grams worth and go with that.
  • Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  • Combine all the Cake ingredients except the brown sugar, pour into the prepared baking dish. Bake for 45 minutes.
  • Mix the Topping ingredients in a saucepan and bring to a boil, pour on the hot cake and serve warm but also good served cold. Optional to garnish the top with chopped nuts or shredded coconut.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Crock Pot BBQ Beef Roast
February 13, 2017 Lee
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Crock Pot BBQ Beef Roast

This sounds good! Think sandwiches, tortillas, or next to a big pile of mashed potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1-1 1/4 kilo beef, any cut
  • 1/4 cup BBQ sauce, OR make from a shortcut
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon dry mustard
  • 1 tablespoon Worcherstershire sauce
  • 1/4 teaspoon chili powder

Instructions
 

  • Place the bee in your slow cooker, Whisk together the remaining ingredients and pour over the roast. Cook on Low setting for 6 hours or until fork tender. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving.

Notes

Figure about 200 Baht/kilo for the beef. Think local raised, anything you buy in a store will cost much more. For 6 servings this is about 98 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Beef - Slow Cooker
Chocolate Peanut Butter Pie
February 12, 2017 Lee
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Chocolate Peanut Butter Pie

Sounds really good, I think I gained a few kilos just reading it. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Crust

  • 25 chocolate sandwich cookies, whole cookies, like Oreos
  • 4 tablespoons butter, melted, 1/4 block

For the Filling

  • 1 cup peanut butter, creamy, this 250 grams
  • 250 grams Cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 1 package Cool Whip, OR make from a shortcut

Instructions
 

  • This is an 8 ounce package of Cool Whip, that is sold frozen in the US, I cannot recall ever seeing that here, but again I was never looking for it. I have a shortcut listed to make Homemade Cool Whip.

For the Crust

  • Preheat your oven to 180 C.
  • Crush the cookies until they are fine crumbs. Pour the melted butter over the top and mix with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the Filling

  • Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat until smooth.
  • Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Notes

The cream cheese would cost about 120 Baht/250 grams. The peanut butter will cost about 120 Baht, depends on the brand and quantity you purchase at one time. For 8 servings, this is about 88 cents per serving. For a very sweet dish, very good.
Shortcut: Homemade Cool Whip.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
7 Pasta Salad Dressings
February 12, 2017 Lee
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7 Pasta Salad Dressings

Stephen Connell, United States.
I have not tried any of these but will in the near future and give my results, 250 grams of dry pasta (½ lb), then cooked, should be fine with these, but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Print Recipe
Prep Time 5 minutes
Passive Time 2 hours
Total Time 2 hours 5 minutes
Cuisine American
Servings 8 servings

Ingredients
  

  • 250 grams dry pasta, your choice, bite size, (½ lb)
  • additional items, see Step 2

Creamy Italian Dressing

  • ¼ cup mayo
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons sour cream
  • 1 clove garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon salt

Ranch Dressing

  • ¼ cup mayo
  • ¼ cup sour cream
  • ¼ cup milk
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • ¼ teaspoon salt

Garlic Dressing

  • â…” cup olive oil
  • â…“ cup red wine vinegar
  • lemon juice, from one lemon
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • salt and pepper, to taste

Mediterranean Dressing

  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • ½ cup Feta cheese, chopped
  • 1 roma tomato, diced
  • 1 teaspoon dried oregano

Asian Dressing

  • â…“ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1½ teaspoons fresh ginger, grated
  • 1 teaspoon Sriracha Chili Garlic sauce
  • salt and pepper, to taste

Pesto Dressing (Mix in a Blender)

  • 2 cups fresh basil leaves
  • 2 cloves garlic, smashed
  • â…” cup olive oil
  • ½ cup Parmesan cheese, grated
  • salt and pepper, to taste

Just Basic Mayo

  • mayo, add as needed to coat
  • black pepper, to taste

Instructions
 

  • Cook the bite size pasta of your choice in a pot of boiling salted water until tender, then cook 1 minute more, drain, rinse under colder water to stop the cooking process, drain well, and put in a large mixing bowl.
  • Add additional items to the pasta as you like, such as chopped hard boiled eggs, spring onion, onion, radish, bell pepper, cubed cheese, etc.
  • Mix the dressing of your choice in a small bowl (or a blender for the Pesto Dressing), pour ¾ of the dressing over the pasta and toss to coat evenly, if needed, add the remaining dressing. Chill for at least 2 hours and serve as a side dish with any meal.
Ingredients - Salad Dressings
Easy Apple Cobbler
February 11, 2017 Lee
1 Comment

Easy Apple Cobbler

Not only does this sound easy, it is delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Apples

  • 4 apples, peeled, cored, and cut into pieces
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon

For the Batter

  • 1/2 cup butter, melted, this is 1/2 of a standard block
  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 3/4 cups milk
  • 3 teaspoons baking powder
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat your oven to 160 C (320 F).
  • Peel, core, and chop the apples. Add the brown sugar and cinnamon and mix to coat the apples, set aside.
  • Melt the butter in a small saucepan. Pour the melted butter into a 9x13 Pyrex baking dish. If using a 7x11 Pyrex baking dish, pour in about 3/4 of the butter. Move the dish around to coat the bottom, it will look like a lot, no worries.
  • Mix the flour and sugar in a large bowl, then whisk in the milk, then whisk in the vanilla and baking powder. Pour the batter into the baking pan and try to cover the butter, there will be a lot of butter around the sides, this is ok. DO NOT STIR.
  • Cover this with the prepared apples. DO NOT STIR.
  • Bake for 40 minutes, continue for 10 minutes at a time until the edges are browned. Remove from oven and let cool for about 10 minutes before cutting.
  • Serve with vanilla ice cream or whipped topping.

Notes

This is low cost and serves a lot of people.
Variant: Use any fresh fruit or berries and just use 1/4 cup white sugar to coat.
Provided courtesy of good friend, Frances Collins.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS