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Scalloped Potatoes & Brats
February 9, 2017 Lee
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Scalloped Potatoes & Brats

Sounds like a good hearty meal, potatoes and brats, can be made with any good quality hot dogs or even smoked sausage.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 5 medium potatoes, washed, thinly sliced
  • 8 brats, halved lengthwise and sliced
  • 1 small onion, diced
  • 3 tablespoons butter
  • 1/4 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 cups milk
  • 1 cup Swiss cheese, shredded
  • 1 tablespoon dried parsley, OR 2 tablespoons fresh minced

Instructions
 

  • Preheat your oven to 180 C. Grease a large baking dish with butter.
  • In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. Add parsley.
  • Place half of the potatoes in the baking dish; top with half of the sauce. Arrange brat pieces over the sauce. Top with remaining potatoes and sauce.
  • Cover with foil and bake for 1 to 1 1/2 hours or until bubbly, uncover and bake for 10 minutes or until the top is lightly browned, let rest for 5 minutes, serve.

Notes

I cannot price this accurately until I get brats again, but I will guess no more that 150 Baht for 8 brats. For 4 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage,POTATOES
Basic Simmered Cabbage I
February 9, 2017 Lee
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Basic Simmered Cabbage I

Sounds like an excellent side dish. I bought some cabbage today and when I got it in the house first thing I did was weigh it, just under 500 grams, this recipe is from the US, a medium head of cabbage there is about 1 kilo. Since this is mainly for myself, I will use just one head of cabbage in this recipe and will adjust the other ingredients when I do make this and will edit the recipe with my results.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • splash olive oil
  • 1 cup chicken stock, fresh or from powder
  • 1 head cabbage, coarsely chopped, cored
  • 1 small onion, diced
  • salt and pepper, to taste

Instructions
 

  • Heat a splash of olive oil in a large non stick skillet and add the onion and cook until soft. Add the chicken stock and bring to a boil, then add the cabbage, mix, and reduce to a simmer, cover and simmer for about 15-20 minutes, stirring occasionally until the cabbage is tender.
  • Drain any chicken stock and reserve for another recipe, season the cabbage with salt and pepper, serve the cabbage as a side dish.

Notes

Adapted from an internet recipe.
5 Ingredients or Less,SIDES
Easy Coleslaw Dressing
February 9, 2017 Lee
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Easy Coleslaw Dressing

Adapted from an internet recipe.
This is a creamy dressing for coleslaw. Perfect taste, not thick or overbearing.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • ½ cup mayo
  • 2 tablespoons sugar
  • 1½ teaspoons lemon juice
  • 1 tablespoon white vinegar, or apple cider vinegar
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Instructions
 

  • Whisk everything together in a bowl and pour over and mix into your slaw.

Notes

Used in Recipe Listed on this Site:
Ingredients - Salad Dressings
Pork Ragout with Fettuccine Pasta
February 9, 2017 Lee
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Pork Ragout with Fettuccine Pasta

A good meaty stew is always a hit here at the house, this is a must try for me.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine European
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil, plus more for drizzling
  • salt, to taste
  • 500 grams pork shoulder, cut into 1 1/2 inch pieces
  • 3 cloves garlic, smashed and minced
  • 1 carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup red wine, OR beef stock
  • 2 bay leaves
  • 2 sprigs thyme, OR 1 teaspoon dried
  • pinch crushed red pepper, OR cayenne
  • 1 can whole peeled tomatoes, drained, chopped, juice reserved
  • 250 grams dry Fettuccine pasta
  • 1/2 cup fresh parsley, chopped and packed
  • handful fresh basil, chopped, for garnish
  • Parmesan cheese, grated, for garnish

Instructions
 

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  • Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
  • Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
  • Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
  • Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
  • Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

Notes

Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Tenderize Beef with Tomatoes
February 8, 2017 Lee
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Tenderize Beef with Tomatoes

I was told of this trick from a good friend that was reluctant to tell me thinking this was common knowledge. I have since done this, and I will say 100%, this works great! And I never knew about this. The key to think about is beef that is going in a tomato based recipe. If you are making a dish that calls for cubed beef like for a stew, or something like Swiss Steak, this would be perfect. The acid in the tomatoes is a natural tenderizer.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1 can whole peeled tomatoes, see Step 1
  • beef, see Step 2

Instructions
 

  • You will need 1 can of tomatoes, these can be crushed, diced, or in my case, whole in juice as the only thing available to me at my location. If using whole tomatoes in a can with juice, chop the tomatoes up, takes just a minute, you can do this while they are still in the can as well.
  • Cut the beef into what you need, like cubes for a stew, or larger pieces for say a Swiss Steak, add the beef to a pot, pour in the can of tomatoes, crushed, diced or whole that have been chopped, and all of the juice from the can as well. Add water to just cover the beef.
  • Heat this to a boil for 30 minutes. Then use the beef in your recipe as described. If the recipe calls for tomatoes, use the tomatoes and juice from the pot you cooked the beef in.

Notes

The cost to do this is low as a can of tomatoes, whole with juice is just 35 Baht.
I have used this with local raised beef in the village where I live, this beef is tough at best and it worked 100% as expected, fork tender beef for a Slow Cooker Swiss Steak I was making, the beef was fork tender before adding to the slow cooker. This would work with pork as well, and I have lived in the far north and ate local raised buffalo, this would be spot on for buffalo (and much needed!).
Provided courtesy of good friend, Stephen Connell.
United States.
BEEF
Basic Fried Rice
February 8, 2017 Lee
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Basic Fried Rice

Fried rice was started as a way to use up cooked rice and leftovers, so the possibilities are endless with vegetables and meats. The only requirement is that vegetables are diced and meats cut into bite size pieces. This sounds like a a good recipe to start with and make it your own.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish, Side
Cuisine Chinese
Servings 8 servings

Ingredients
  

  • 4 cups cooked rice
  • 250 grams meat, of your choice, see Step 1
  • 1 cup frozen peas and carrots
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 eggs
  • 3 tablespoons sesame oil
  • 1/4 cup soy sauce

Instructions
 

  • For the meat, can be chicken, pork, beef, or even shrimp, squid, or fish, or what is called seafood fried rice which is shrimp, squid, and fish together. Main thing to keep in mind, what ever you use, needs to be cooked first, then cut into bite size pieces.
  • Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs one at a time into a bowl, adding each one after being cracked, to the pan and scramble, mixing throughout vegetables.
  • Add rice, meat of your choice and soy sauce to the pan. Stir to combine all ingredients and remove from heat. Serve as a main dish or a side dish.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Chicken Kiev I
February 8, 2017 Lee
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Chicken Kiev I

I have always heard of this dish, never had it, so here is a recipe, and I will try it, sounds good! There is a number of steps involved in this but it sounds worth it. 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 European
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless, skinless
  • 1 cup all purpose flour
  • 3/4 cup panko breadcrumbs
  • 1/2 cup unsalted butter, 1/2 standard block of butter
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, minced
  • 3 eggs, lightly beaten
  • 2 cloves garlic, smashed and minced
  • 1 lemon, juiced
  • vegetable oil, as needed for frying
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C.
  • In a medium bowl or mixer, beat together butter, parsley, garlic, and lemon juice, and season generously with salt and pepper. Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.
  • Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick. Using the chilled butter, place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick or three to seal.)
  • Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium high heat until water sizzles when water droplets are sprinkled on it.
  • While the oil is heating, set up an assembly line by your stove with flour in one shallow bowl, beaten eggs in a second, and panko and Parmesan mixed together in a third shallow bowl.
  • Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture. Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown. Then remove to a paper towel lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
  • Place the baking dish in your oven and bake for 15-18 minutes or until the chicken is cooked through. Serve with mashed potatoes and vegetable of your choice.

Notes

Chicken breasts run about 60 Baht/kilo, boneless, you have to pull the skin off and trim some fat, but that is easy. I will say 100 Baht for 6 good size breasts. For 6 servings, this is about 49 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Fried Cabbage with Bacon, Onion, and Garlic
February 8, 2017 Lee
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Fried Cabbage with Bacon, Onion, and Garlic

Sounds like a great side dish for sure! Minimal ingredients that would normally be on hand.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 head cabbage, cored and sliced
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1/8 teaspoon paprika

Instructions
 

  • Place the bacon in a large stockpot and cook over medium high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more. Serve.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Chinese Stir-Fried Tomatoes and Eggs I
February 8, 2017 Lee
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Chinese Stir-Fried Tomatoes and Eggs I

Sounds really good! On my to cook list very soon! This is a very economical meal.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 6 eggs
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Shaoxing rice wine, optional
  • 1 teaspoon corn starch
  • 1 teaspoon sugar
  • 2 tablespoons ketchup
  • 500 grams fresh tomatoes, OR 1 can of whole tomatoes
  • 4 tablespoons vegetable oil
  • 3 spring onions, sliced white and green parts
  • 1 teaspoon fresh ginger, minced
  • salt, as needed
  • cooked rice, to serve

Instructions
 

  • In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  • If using fresh tomatoes, cut them into 1/2-inch wide wedges. If using canned, Brook brand has a can that is 565 grams, whole peeled tomatoes in juice that would work great, just chop up the tomatoes and use the juice as well.
  • Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  • Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the tomatoes have softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like consistency.)
  • Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, you want a savory, tart-sweet sauce. Stir the eggs in the bowl to break them up a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Notes

Low cost.
Provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken
Pork Chop Supreme
February 7, 2017 Lee
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Pork Chop Supreme

Sounds great and I will use sliced pork loin for this as true pork chops are not available in my location. Several shortcuts good savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops, boneless
  • 4-5 medium potatoes, thinly sliced
  • 1 packet dry onion soup mix, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/4 cup milk
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 180 C.
  • Brown the pork chops in a hot skillet with a splash of olive oil, drain and set aside.
  • Slice potatoes into a medium casserole dish in even layer. Place the pork chops on the potatoes.
  • Combine onion soup mix, cream of mushroom soup, and milk, pour over top of pork chops. Bake for 1 hour. Serve.

Notes

I cannot price this for pork chops, however for pork loin, this is about 115 Baht/kilo. Buy a kilo and cut 4 good slices from that and use the rest for another recipe. For 4 servings, this is about 85 cents per serving.
Shortcuts: Dry Onion Soup Mix, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,PORK